id	sid	tid	token	lemma	pos
60025	1	1	Transcriber	Transcriber	NNP
60025	1	2	's	's	POS
60025	1	3	note	note	NN
60025	1	4	:	:	:
60025	1	5	Text	text	NN
60025	1	6	enclosed	enclose	VBN
60025	1	7	by	by	IN
60025	1	8	underscores	underscore	NNS
60025	1	9	is	be	VBZ
60025	1	10	in	in	IN
60025	1	11	italics	italic	NNS
60025	1	12	(	(	-LRB-
60025	1	13	_	_	NNP
60025	1	14	italics	italic	NNS
60025	1	15	_	_	NNP
60025	1	16	)	)	-RRB-
60025	1	17	.	.	.
60025	2	1	Corrections	correction	NNS
60025	2	2	and	and	CC
60025	2	3	alterations	alteration	NNS
60025	2	4	from	from	IN
60025	2	5	the	the	DT
60025	2	6	original	original	NN
60025	2	7	can	can	MD
60025	2	8	be	be	VB
60025	2	9	found	find	VBN
60025	2	10	at	at	IN
60025	2	11	the	the	DT
60025	2	12	end	end	NN
60025	2	13	of	of	IN
60025	2	14	the	the	DT
60025	2	15	book	book	NN
60025	2	16	.	.	.
60025	3	1	The	the	DT
60025	3	2	original	original	JJ
60025	3	3	indexes	index	NNS
60025	3	4	have	have	VBP
60025	3	5	been	be	VBN
60025	3	6	retained	retain	VBN
60025	3	7	,	,	,
60025	3	8	and	and	CC
60025	3	9	a	a	DT
60025	3	10	new	new	JJ
60025	3	11	index	index	NN
60025	3	12	added	add	VBD
60025	3	13	which	which	WDT
60025	3	14	combines	combine	VBZ
60025	3	15	the	the	DT
60025	3	16	two	two	CD
60025	3	17	and	and	CC
60025	3	18	corrects	correct	VBZ
60025	3	19	the	the	DT
60025	3	20	alphabetical	alphabetical	JJ
60025	3	21	order	order	NN
60025	3	22	.	.	.
60025	4	1	Scans	scan	NNS
60025	4	2	of	of	IN
60025	4	3	the	the	DT
60025	4	4	original	original	JJ
60025	4	5	book	book	NN
60025	4	6	can	can	MD
60025	4	7	be	be	VB
60025	4	8	found	find	VBN
60025	4	9	at	at	IN
60025	4	10	https://archive.org/details/misslesliescompcol00lesl	https://archive.org/details/misslesliescompcol00lesl	CD
60025	4	11	Miss	Miss	NNP
60025	4	12	Leslie	Leslie	NNP
60025	4	13	's	's	POS
60025	4	14	Complete	Complete	NNP
60025	4	15	Cookery	Cookery	NNP
60025	4	16	.	.	.
60025	5	1	DIRECTIONS	DIRECTIONS	NNP
60025	5	2	FOR	for	IN
60025	5	3	COOKERY	cookery	NN
60025	5	4	,	,	,
60025	5	5	IN	in	IN
60025	5	6	ITS	its	PRP$
60025	5	7	VARIOUS	various	NN
60025	5	8	BRANCHES	branch	NNS
60025	5	9	.	.	.
60025	6	1	BY	by	IN
60025	6	2	MISS	MISS	NNP
60025	6	3	LESLIE	LESLIE	NNP
60025	6	4	.	.	.
60025	7	1	FORTY	FORTY	NNP
60025	7	2	-	-	HYPH
60025	7	3	NINTH	NINTH	NNP
60025	7	4	EDITION	EDITION	NNP
60025	7	5	.	.	.
60025	8	1	THOROUGHLY	thoroughly	FW
60025	8	2	REVISED	REVISED	NNP
60025	8	3	,	,	,
60025	8	4	WITH	with	IN
60025	8	5	ADDITIONS	ADDITIONS	NNP
60025	8	6	.	.	.
60025	9	1	PHILADELPHIA	philadelphia	NN
60025	9	2	:	:	:
60025	9	3	HENRY	henry	NN
60025	9	4	CAREY	carey	NN
60025	9	5	BAIRD	BAIRD	NNP
60025	9	6	,	,	,
60025	9	7	(	(	-LRB-
60025	9	8	SUCCESSOR	SUCCESSOR	NNS
60025	9	9	TO	to	IN
60025	9	10	E.	E.	NNP
60025	9	11	L.	L.	NNP
60025	9	12	CAREY	CAREY	NNP
60025	9	13	,	,	,
60025	9	14	)	)	-RRB-
60025	9	15	NO	no	UH
60025	9	16	.	.	.
60025	10	1	7	7	CD
60025	10	2	HART	HART	NNP
60025	10	3	'S	'S	NNP
60025	10	4	BUILDING	BUILDING	NNP
60025	10	5	,	,	,
60025	10	6	SIXTH	SIXTH	NNP
60025	10	7	ST	ST	NNP
60025	10	8	.	.	.
60025	11	1	ABOVE	above	JJ
60025	11	2	CHESTNUT	CHESTNUT	NNS
60025	11	3	.	.	.
60025	12	1	1853	1853	CD
60025	12	2	.	.	.
60025	13	1	Entered	enter	VBN
60025	13	2	according	accord	VBG
60025	13	3	to	to	IN
60025	13	4	Act	Act	NNP
60025	13	5	of	of	IN
60025	13	6	Congress	Congress	NNP
60025	13	7	,	,	,
60025	13	8	in	in	IN
60025	13	9	the	the	DT
60025	13	10	year	year	NN
60025	13	11	1837	1837	CD
60025	13	12	,	,	,
60025	13	13	by	by	IN
60025	13	14	E.	E.	NNP
60025	13	15	L.	L.	NNP
60025	13	16	CAREY	CAREY	NNP
60025	13	17	&	&	CC
60025	13	18	A.	A.	NNP
60025	13	19	HART	HART	NNP
60025	13	20	,	,	,
60025	13	21	in	in	IN
60025	13	22	the	the	DT
60025	13	23	Clerk	Clerk	NNP
60025	13	24	's	's	POS
60025	13	25	Office	Office	NNP
60025	13	26	of	of	IN
60025	13	27	the	the	DT
60025	13	28	District	District	NNP
60025	13	29	Court	Court	NNP
60025	13	30	of	of	IN
60025	13	31	the	the	DT
60025	13	32	United	United	NNP
60025	13	33	States	States	NNP
60025	13	34	,	,	,
60025	13	35	in	in	RB
60025	13	36	and	and	CC
60025	13	37	for	for	IN
60025	13	38	the	the	DT
60025	13	39	Eastern	Eastern	NNP
60025	13	40	District	District	NNP
60025	13	41	of	of	IN
60025	13	42	Pennsylvania	Pennsylvania	NNP
60025	13	43	.	.	.
60025	14	1	Entered	enter	VBN
60025	14	2	according	accord	VBG
60025	14	3	to	to	IN
60025	14	4	Act	Act	NNP
60025	14	5	of	of	IN
60025	14	6	Congress	Congress	NNP
60025	14	7	,	,	,
60025	14	8	in	in	IN
60025	14	9	the	the	DT
60025	14	10	year	year	NN
60025	14	11	1851	1851	CD
60025	14	12	,	,	,
60025	14	13	by	by	IN
60025	14	14	HENRY	HENRY	NNP
60025	14	15	CAREY	CAREY	NNP
60025	14	16	BAIRD	BAIRD	NNP
60025	14	17	,	,	,
60025	14	18	in	in	IN
60025	14	19	the	the	DT
60025	14	20	Clerk	Clerk	NNP
60025	14	21	's	's	POS
60025	14	22	Office	Office	NNP
60025	14	23	of	of	IN
60025	14	24	the	the	DT
60025	14	25	District	District	NNP
60025	14	26	Court	Court	NNP
60025	14	27	of	of	IN
60025	14	28	the	the	DT
60025	14	29	United	United	NNP
60025	14	30	States	States	NNP
60025	14	31	,	,	,
60025	14	32	in	in	RB
60025	14	33	and	and	CC
60025	14	34	for	for	IN
60025	14	35	the	the	DT
60025	14	36	Eastern	Eastern	NNP
60025	14	37	District	District	NNP
60025	14	38	of	of	IN
60025	14	39	Pennsylvania	Pennsylvania	NNP
60025	14	40	.	.	.
60025	15	1	STEREOTYPED	STEREOTYPED	NNP
60025	15	2	BY	by	IN
60025	15	3	L.	L.	NNP
60025	15	4	JOHNSON	JOHNSON	NNP
60025	15	5	AND	and	CC
60025	15	6	CO	CO	NNP
60025	15	7	.	.	.
60025	15	8	PHILADELPHIA	PHILADELPHIA	NNP
60025	15	9	.	.	.
60025	16	1	PRINTED	PRINTED	NNP
60025	16	2	BY	BY	NNP
60025	16	3	T.	T.	NNP
60025	16	4	K.	K.	NNP
60025	16	5	AND	and	CC
60025	16	6	P.	P.	NNP
60025	16	7	G.	G.	NNP
60025	16	8	COLLINS	COLLINS	NNP
60025	16	9	.	.	.
60025	17	1	PREFACE	PREFACE	NNP
60025	17	2	.	.	.
60025	18	1	In	in	IN
60025	18	2	preparing	prepare	VBG
60025	18	3	a	a	DT
60025	18	4	new	new	JJ
60025	18	5	and	and	CC
60025	18	6	carefully	carefully	RB
60025	18	7	revised	revise	VBN
60025	18	8	edition	edition	NN
60025	18	9	of	of	IN
60025	18	10	this	this	DT
60025	18	11	,	,	,
60025	18	12	my	-PRON-	PRP$
60025	18	13	first	first	JJ
60025	18	14	work	work	NN
60025	18	15	on	on	IN
60025	18	16	general	general	JJ
60025	18	17	cookery	cookery	NN
60025	18	18	,	,	,
60025	18	19	I	-PRON-	PRP
60025	18	20	have	have	VBP
60025	18	21	introduced	introduce	VBN
60025	18	22	improvements	improvement	NNS
60025	18	23	,	,	,
60025	18	24	corrected	correct	VBN
60025	18	25	errors	error	NNS
60025	18	26	,	,	,
60025	18	27	and	and	CC
60025	18	28	added	add	VBD
60025	18	29	new	new	JJ
60025	18	30	receipts	receipt	NNS
60025	18	31	,	,	,
60025	18	32	that	that	IN
60025	18	33	I	-PRON-	PRP
60025	18	34	trust	trust	VBP
60025	18	35	will	will	MD
60025	18	36	,	,	,
60025	18	37	on	on	IN
60025	18	38	trial	trial	NN
60025	18	39	,	,	,
60025	18	40	be	be	VB
60025	18	41	found	find	VBN
60025	18	42	satisfactory	satisfactory	JJ
60025	18	43	.	.	.
60025	19	1	The	the	DT
60025	19	2	success	success	NN
60025	19	3	of	of	IN
60025	19	4	the	the	DT
60025	19	5	book	book	NN
60025	19	6	(	(	-LRB-
60025	19	7	proved	prove	VBN
60025	19	8	by	by	IN
60025	19	9	its	-PRON-	PRP$
60025	19	10	immense	immense	JJ
60025	19	11	and	and	CC
60025	19	12	increasing	increasing	JJ
60025	19	13	circulation	circulation	NN
60025	19	14	,	,	,
60025	19	15	)	)	-RRB-
60025	19	16	affords	afford	VBZ
60025	19	17	conclusive	conclusive	JJ
60025	19	18	evidence	evidence	NN
60025	19	19	that	that	IN
60025	19	20	it	-PRON-	PRP
60025	19	21	has	have	VBZ
60025	19	22	obtained	obtain	VBN
60025	19	23	the	the	DT
60025	19	24	approbation	approbation	NN
60025	19	25	of	of	IN
60025	19	26	a	a	DT
60025	19	27	large	large	JJ
60025	19	28	number	number	NN
60025	19	29	of	of	IN
60025	19	30	my	-PRON-	PRP$
60025	19	31	countrywomen	countrywoman	NNS
60025	19	32	;	;	:
60025	19	33	many	many	DT
60025	19	34	of	of	IN
60025	19	35	whom	whom	WP
60025	19	36	have	have	VBP
60025	19	37	informed	inform	VBN
60025	19	38	me	-PRON-	PRP
60025	19	39	that	that	IN
60025	19	40	it	-PRON-	PRP
60025	19	41	has	have	VBZ
60025	19	42	made	make	VBN
60025	19	43	practical	practical	JJ
60025	19	44	housewives	housewife	NNS
60025	19	45	of	of	IN
60025	19	46	young	young	JJ
60025	19	47	ladies	lady	NNS
60025	19	48	who	who	WP
60025	19	49	have	have	VBP
60025	19	50	entered	enter	VBN
60025	19	51	into	into	IN
60025	19	52	married	married	JJ
60025	19	53	life	life	NN
60025	19	54	with	with	IN
60025	19	55	no	no	DT
60025	19	56	other	other	JJ
60025	19	57	acquirements	acquirement	NNS
60025	19	58	than	than	IN
60025	19	59	a	a	DT
60025	19	60	few	few	JJ
60025	19	61	showy	showy	JJ
60025	19	62	accomplishments	accomplishment	NNS
60025	19	63	.	.	.
60025	20	1	Gentlemen	gentleman	NNS
60025	20	2	,	,	,
60025	20	3	also	also	RB
60025	20	4	,	,	,
60025	20	5	have	have	VBP
60025	20	6	told	tell	VBD
60025	20	7	me	-PRON-	PRP
60025	20	8	of	of	IN
60025	20	9	great	great	JJ
60025	20	10	improvements	improvement	NNS
60025	20	11	in	in	IN
60025	20	12	the	the	DT
60025	20	13	family	family	NN
60025	20	14	-	-	HYPH
60025	20	15	table	table	NN
60025	20	16	,	,	,
60025	20	17	after	after	IN
60025	20	18	presenting	present	VBG
60025	20	19	their	-PRON-	PRP$
60025	20	20	wives	wife	NNS
60025	20	21	with	with	IN
60025	20	22	this	this	DT
60025	20	23	manual	manual	NN
60025	20	24	of	of	IN
60025	20	25	domestic	domestic	JJ
60025	20	26	cookery	cookery	NN
60025	20	27	;	;	:
60025	20	28	and	and	CC
60025	20	29	that	that	IN
60025	20	30	,	,	,
60025	20	31	after	after	IN
60025	20	32	a	a	DT
60025	20	33	morning	morning	NN
60025	20	34	devoted	devote	VBN
60025	20	35	to	to	IN
60025	20	36	the	the	DT
60025	20	37	fatigues	fatigue	NNS
60025	20	38	of	of	IN
60025	20	39	business	business	NN
60025	20	40	,	,	,
60025	20	41	they	-PRON-	PRP
60025	20	42	no	no	RB
60025	20	43	longer	longer	RB
60025	20	44	find	find	VBP
60025	20	45	themselves	-PRON-	PRP
60025	20	46	subjected	subject	VBN
60025	20	47	to	to	IN
60025	20	48	the	the	DT
60025	20	49	annoyance	annoyance	NN
60025	20	50	of	of	IN
60025	20	51	an	an	DT
60025	20	52	ill	ill	RB
60025	20	53	-	-	HYPH
60025	20	54	dressed	dress	VBN
60025	20	55	dinner	dinner	NN
60025	20	56	.	.	.
60025	21	1	No	no	DT
60025	21	2	man	man	NN
60025	21	3	(	(	-LRB-
60025	21	4	or	or	CC
60025	21	5	woman	woman	VB
60025	21	6	either	either	RB
60025	21	7	)	)	-RRB-
60025	21	8	ought	ought	MD
60025	21	9	to	to	TO
60025	21	10	be	be	VB
60025	21	11	incapable	incapable	JJ
60025	21	12	of	of	IN
60025	21	13	distinguishing	distinguish	VBG
60025	21	14	bad	bad	JJ
60025	21	15	eatables	eatable	NNS
60025	21	16	from	from	IN
60025	21	17	good	good	JJ
60025	21	18	ones	one	NNS
60025	21	19	.	.	.
60025	22	1	Yet	yet	CC
60025	22	2	,	,	,
60025	22	3	I	-PRON-	PRP
60025	22	4	have	have	VBP
60025	22	5	heard	hear	VBN
60025	22	6	some	some	DT
60025	22	7	few	few	JJ
60025	22	8	ladies	lady	NNS
60025	22	9	boast	boast	VBP
60025	22	10	of	of	IN
60025	22	11	that	that	DT
60025	22	12	incapacity	incapacity	NN
60025	22	13	,	,	,
60025	22	14	as	as	IN
60025	22	15	something	something	NN
60025	22	16	meritorious	meritorious	JJ
60025	22	17	,	,	,
60025	22	18	and	and	CC
60025	22	19	declare	declare	VBP
60025	22	20	that	that	IN
60025	22	21	they	-PRON-	PRP
60025	22	22	considered	consider	VBD
60025	22	23	the	the	DT
60025	22	24	quality	quality	NN
60025	22	25	,	,	,
60025	22	26	the	the	DT
60025	22	27	preparation	preparation	NN
60025	22	28	,	,	,
60025	22	29	and	and	CC
60025	22	30	even	even	RB
60025	22	31	the	the	DT
60025	22	32	taste	taste	NN
60025	22	33	of	of	IN
60025	22	34	food	food	NN
60025	22	35	,	,	,
60025	22	36	as	as	IN
60025	22	37	things	thing	NNS
60025	22	38	entirely	entirely	RB
60025	22	39	beneath	beneath	IN
60025	22	40	the	the	DT
60025	22	41	attention	attention	NN
60025	22	42	of	of	IN
60025	22	43	a	a	DT
60025	22	44	rational	rational	JJ
60025	22	45	being	being	NN
60025	22	46	;	;	:
60025	22	47	their	-PRON-	PRP$
60025	22	48	own	own	JJ
60025	22	49	minds	mind	NNS
60025	22	50	being	be	VBG
60025	22	51	always	always	RB
60025	22	52	occupied	occupy	VBN
60025	22	53	with	with	IN
60025	22	54	objects	object	NNS
60025	22	55	of	of	IN
60025	22	56	far	far	RB
60025	22	57	greater	great	JJR
60025	22	58	importance	importance	NN
60025	22	59	.	.	.
60025	23	1	Let	let	VB
60025	23	2	no	no	DT
60025	23	3	man	man	NN
60025	23	4	marry	marry	VB
60025	23	5	such	such	PDT
60025	23	6	a	a	DT
60025	23	7	woman	woman	NN
60025	23	8	.	.	.
60025	24	1	[	[	-LRB-
60025	24	2	A	a	NN
60025	24	3	]	]	-RRB-
60025	24	4	If	if	IN
60025	24	5	indifferent	indifferent	JJ
60025	24	6	to	to	IN
60025	24	7	her	-PRON-	PRP$
60025	24	8	own	own	JJ
60025	24	9	food	food	NN
60025	24	10	,	,	,
60025	24	11	he	-PRON-	PRP
60025	24	12	will	will	MD
60025	24	13	find	find	VB
60025	24	14	her	-PRON-	PRP
60025	24	15	still	still	RB
60025	24	16	more	more	RBR
60025	24	17	indifferent	indifferent	JJ
60025	24	18	to	to	IN
60025	24	19	his	-PRON-	PRP
60025	24	20	.	.	.
60025	25	1	A	a	DT
60025	25	2	wife	wife	NN
60025	25	3	who	who	WP
60025	25	4	cares	care	VBZ
60025	25	5	not	not	RB
60025	25	6	,	,	,
60025	25	7	or	or	CC
60025	25	8	knows	know	VBZ
60025	25	9	not	not	RB
60025	25	10	what	what	WP
60025	25	11	a	a	DT
60025	25	12	table	table	NN
60025	25	13	ought	ought	MD
60025	25	14	to	to	TO
60025	25	15	be	be	VB
60025	25	16	,	,	,
60025	25	17	always	always	RB
60025	25	18	has	have	VBZ
60025	25	19	bad	bad	JJ
60025	25	20	cooks	cook	NNS
60025	25	21	;	;	:
60025	25	22	for	for	IN
60025	25	23	she	-PRON-	PRP
60025	25	24	can	can	MD
60025	25	25	not	not	RB
60025	25	26	distinguish	distinguish	VB
60025	25	27	a	a	DT
60025	25	28	bad	bad	JJ
60025	25	29	one	one	NN
60025	25	30	from	from	IN
60025	25	31	a	a	DT
60025	25	32	good	good	JJ
60025	25	33	one	one	NN
60025	25	34	,	,	,
60025	25	35	dislikes	dislikes	NN
60025	25	36	change	change	NN
60025	25	37	,	,	,
60025	25	38	and	and	CC
60025	25	39	wonders	wonder	VBZ
60025	25	40	how	how	WRB
60025	25	41	her	-PRON-	PRP$
60025	25	42	husband	husband	NN
60025	25	43	can	can	MD
60025	25	44	attach	attach	VB
60025	25	45	any	any	DT
60025	25	46	importance	importance	NN
60025	25	47	to	to	IN
60025	25	48	so	so	RB
60025	25	49	trifling	trifle	VBG
60025	25	50	a	a	DT
60025	25	51	circumstance	circumstance	NN
60025	25	52	as	as	IN
60025	25	53	his	-PRON-	PRP$
60025	25	54	dinner	dinner	NN
60025	25	55	.	.	.
60025	26	1	Yet	yet	RB
60025	26	2	,	,	,
60025	26	3	though	though	RB
60025	26	4	,	,	,
60025	26	5	for	for	IN
60025	26	6	the	the	DT
60025	26	7	sake	sake	NN
60025	26	8	of	of	IN
60025	26	9	"	"	``
60025	26	10	preserving	preserve	VBG
60025	26	11	the	the	DT
60025	26	12	peace	peace	NN
60025	26	13	,	,	,
60025	26	14	"	"	''
60025	26	15	he	-PRON-	PRP
60025	26	16	may	may	MD
60025	26	17	bring	bring	VB
60025	26	18	himself	-PRON-	PRP
60025	26	19	to	to	TO
60025	26	20	pass	pass	VB
60025	26	21	over	over	RP
60025	26	22	,	,	,
60025	26	23	as	as	IN
60025	26	24	"	"	``
60025	26	25	trifling	trifling	NN
60025	26	26	circumstances	circumstance	NNS
60025	26	27	,	,	,
60025	26	28	"	"	''
60025	26	29	the	the	DT
60025	26	30	defects	defect	NNS
60025	26	31	of	of	IN
60025	26	32	his	-PRON-	PRP$
60025	26	33	daily	daily	JJ
60025	26	34	repasts	repast	NNS
60025	26	35	,	,	,
60025	26	36	he	-PRON-	PRP
60025	26	37	will	will	MD
60025	26	38	find	find	VB
60025	26	39	himself	-PRON-	PRP
60025	26	40	not	not	RB
60025	26	41	a	a	DT
60025	26	42	little	little	JJ
60025	26	43	mortified	mortified	JJ
60025	26	44	,	,	,
60025	26	45	when	when	WRB
60025	26	46	,	,	,
60025	26	47	on	on	IN
60025	26	48	inviting	invite	VBG
60025	26	49	a	a	DT
60025	26	50	friend	friend	NN
60025	26	51	to	to	IN
60025	26	52	dinner	dinner	NN
60025	26	53	,	,	,
60025	26	54	he	-PRON-	PRP
60025	26	55	finds	find	VBZ
60025	26	56	his	-PRON-	PRP$
60025	26	57	table	table	NN
60025	26	58	disgraced	disgrace	VBN
60025	26	59	by	by	IN
60025	26	60	washy	washy	NNP
60025	26	61	soup	soup	NNP
60025	26	62	,	,	,
60025	26	63	poultry	poultry	NN
60025	26	64	half	half	NN
60025	26	65	raw	raw	JJ
60025	26	66	,	,	,
60025	26	67	gravy	gravy	NNP
60025	26	68	unskimmed	unskimme	VBD
60025	26	69	,	,	,
60025	26	70	and	and	CC
60025	26	71	vegetables	vegetable	NNS
60025	26	72	undrained	undraine	VBD
60025	26	73	;	;	:
60025	26	74	to	to	TO
60025	26	75	say	say	VB
60025	26	76	nothing	nothing	NN
60025	26	77	of	of	IN
60025	26	78	sour	sour	JJ
60025	26	79	bread	bread	NN
60025	26	80	,	,	,
60025	26	81	ponderous	ponderous	JJ
60025	26	82	puddings	pudding	NNS
60025	26	83	,	,	,
60025	26	84	curdled	curdle	VBD
60025	26	85	custards	custard	NNS
60025	26	86	tasting	tasting	NN
60025	26	87	of	of	IN
60025	26	88	nothing	nothing	NN
60025	26	89	,	,	,
60025	26	90	and	and	CC
60025	26	91	tough	tough	JJ
60025	26	92	pastry	pastry	NN
60025	26	93	.	.	.
60025	27	1	Let	let	VB
60025	27	2	all	all	DT
60025	27	3	housekeepers	housekeeper	NNS
60025	27	4	remember	remember	VB
60025	27	5	that	that	IN
60025	27	6	there	there	EX
60025	27	7	is	be	VBZ
60025	27	8	no	no	DT
60025	27	9	possibility	possibility	NN
60025	27	10	of	of	IN
60025	27	11	producing	produce	VBG
60025	27	12	nice	nice	JJ
60025	27	13	dishes	dish	NNS
60025	27	14	without	without	IN
60025	27	15	a	a	DT
60025	27	16	liberal	liberal	JJ
60025	27	17	allowance	allowance	NN
60025	27	18	of	of	IN
60025	27	19	good	good	JJ
60025	27	20	ingredients	ingredient	NNS
60025	27	21	.	.	.
60025	28	1	"	"	``
60025	28	2	Out	out	IN
60025	28	3	of	of	IN
60025	28	4	nothing	nothing	NN
60025	28	5	,	,	,
60025	28	6	nothing	nothing	NN
60025	28	7	can	can	MD
60025	28	8	come	come	VB
60025	28	9	,	,	,
60025	28	10	"	"	``
60025	28	11	is	be	VBZ
60025	28	12	a	a	DT
60025	28	13	homely	homely	RB
60025	28	14	proverb	proverb	NN
60025	28	15	,	,	,
60025	28	16	but	but	CC
60025	28	17	a	a	DT
60025	28	18	true	true	JJ
60025	28	19	one	one	NN
60025	28	20	.	.	.
60025	29	1	And	and	CC
60025	29	2	so	so	RB
60025	29	3	is	be	VBZ
60025	29	4	the	the	DT
60025	29	5	ancient	ancient	JJ
60025	29	6	caution	caution	NN
60025	29	7	against	against	IN
60025	29	8	being	be	VBG
60025	29	9	"	"	``
60025	29	10	penny	penny	NN
60025	29	11	-	-	HYPH
60025	29	12	wise	wise	JJ
60025	29	13	and	and	CC
60025	29	14	pound	pound	NN
60025	29	15	-	-	HYPH
60025	29	16	foolish	foolish	JJ
60025	29	17	.	.	.
60025	29	18	"	"	''
60025	30	1	By	by	IN
60025	30	2	judicious	judicious	JJ
60025	30	3	management	management	NN
60025	30	4	,	,	,
60025	30	5	and	and	CC
60025	30	6	by	by	IN
60025	30	7	taking	take	VBG
60025	30	8	due	due	JJ
60025	30	9	care	care	NN
60025	30	10	that	that	IN
60025	30	11	nothing	nothing	NN
60025	30	12	is	be	VBZ
60025	30	13	wasted	waste	VBN
60025	30	14	or	or	CC
60025	30	15	thrown	throw	VBN
60025	30	16	away	away	RP
60025	30	17	which	which	WDT
60025	30	18	might	may	MD
60025	30	19	be	be	VB
60025	30	20	used	use	VBN
60025	30	21	to	to	TO
60025	30	22	advantage	advantage	VB
60025	30	23	,	,	,
60025	30	24	one	one	CD
60025	30	25	family	family	NN
60025	30	26	will	will	MD
60025	30	27	live	live	VB
60025	30	28	"	"	``
60025	30	29	excellently	excellently	RB
60025	30	30	well	well	UH
60025	30	31	,	,	,
60025	30	32	"	"	''
60025	30	33	at	at	IN
60025	30	34	no	no	DT
60025	30	35	greater	great	JJR
60025	30	36	cost	cost	NN
60025	30	37	in	in	IN
60025	30	38	the	the	DT
60025	30	39	end	end	NN
60025	30	40	than	than	IN
60025	30	41	another	another	DT
60025	30	42	family	family	NN
60025	30	43	is	be	VBZ
60025	30	44	expending	expend	VBG
60025	30	45	on	on	IN
60025	30	46	a	a	DT
60025	30	47	table	table	NN
60025	30	48	that	that	WDT
60025	30	49	never	never	RB
60025	30	50	has	have	VBZ
60025	30	51	a	a	DT
60025	30	52	good	good	JJ
60025	30	53	thing	thing	NN
60025	30	54	upon	upon	IN
60025	30	55	it	-PRON-	PRP
60025	30	56	.	.	.
60025	31	1	A	a	DT
60025	31	2	sufficiency	sufficiency	NN
60025	31	3	of	of	IN
60025	31	4	wholesome	wholesome	JJ
60025	31	5	and	and	CC
60025	31	6	well	well	RB
60025	31	7	-	-	HYPH
60025	31	8	prepared	prepare	VBN
60025	31	9	food	food	NN
60025	31	10	is	be	VBZ
60025	31	11	absolutely	absolutely	RB
60025	31	12	necessary	necessary	JJ
60025	31	13	to	to	IN
60025	31	14	the	the	DT
60025	31	15	preservation	preservation	NN
60025	31	16	of	of	IN
60025	31	17	health	health	NN
60025	31	18	and	and	CC
60025	31	19	strength	strength	NN
60025	31	20	,	,	,
60025	31	21	both	both	DT
60025	31	22	of	of	IN
60025	31	23	body	body	NN
60025	31	24	and	and	CC
60025	31	25	mind	mind	NN
60025	31	26	.	.	.
60025	32	1	Ill	Ill	NNP
60025	32	2	-	-	HYPH
60025	32	3	fed	fed	NNP
60025	32	4	children	child	NNS
60025	32	5	rarely	rarely	RB
60025	32	6	grow	grow	VBP
60025	32	7	up	up	RP
60025	32	8	with	with	IN
60025	32	9	vigorous	vigorous	JJ
60025	32	10	constitutions	constitution	NNS
60025	32	11	;	;	:
60025	32	12	and	and	CC
60025	32	13	dyspepsia	dyspepsia	NNP
60025	32	14	,	,	,
60025	32	15	in	in	IN
60025	32	16	adults	adult	NNS
60025	32	17	,	,	,
60025	32	18	is	be	VBZ
60025	32	19	as	as	RB
60025	32	20	frequently	frequently	RB
60025	32	21	produced	produce	VBN
60025	32	22	by	by	IN
60025	32	23	eating	eat	VBG
60025	32	24	food	food	NN
60025	32	25	that	that	WDT
60025	32	26	is	be	VBZ
60025	32	27	unpalatable	unpalatable	JJ
60025	32	28	or	or	CC
60025	32	29	disagreeable	disagreeable	JJ
60025	32	30	to	to	IN
60025	32	31	their	-PRON-	PRP$
60025	32	32	taste	taste	NN
60025	32	33	,	,	,
60025	32	34	as	as	IN
60025	32	35	by	by	IN
60025	32	36	indulging	indulge	VBG
60025	32	37	too	too	RB
60025	32	38	much	much	JJ
60025	32	39	in	in	IN
60025	32	40	things	thing	NNS
60025	32	41	they	-PRON-	PRP
60025	32	42	peculiarly	peculiarly	RB
60025	32	43	relish	relish	VBP
60025	32	44	.	.	.
60025	33	1	For	for	IN
60025	33	2	those	those	DT
60025	33	3	who	who	WP
60025	33	4	possess	possess	VBP
60025	33	5	the	the	DT
60025	33	6	means	mean	NNS
60025	33	7	of	of	IN
60025	33	8	living	living	NN
60025	33	9	well	well	RB
60025	33	10	,	,	,
60025	33	11	it	-PRON-	PRP
60025	33	12	is	be	VBZ
60025	33	13	a	a	DT
60025	33	14	false	false	JJ
60025	33	15	(	(	-LRB-
60025	33	16	and	and	CC
60025	33	17	sometimes	sometimes	RB
60025	33	18	fatal	fatal	JJ
60025	33	19	)	)	-RRB-
60025	33	20	economy	economy	NN
60025	33	21	to	to	TO
60025	33	22	live	live	VB
60025	33	23	badly	badly	RB
60025	33	24	;	;	:
60025	33	25	particularly	particularly	RB
60025	33	26	when	when	WRB
60025	33	27	there	there	EX
60025	33	28	is	be	VBZ
60025	33	29	a	a	DT
60025	33	30	lavish	lavish	JJ
60025	33	31	expenditure	expenditure	NN
60025	33	32	in	in	IN
60025	33	33	fine	fine	JJ
60025	33	34	clothes	clothe	NNS
60025	33	35	,	,	,
60025	33	36	fine	fine	JJ
60025	33	37	furniture	furniture	NN
60025	33	38	,	,	,
60025	33	39	and	and	CC
60025	33	40	other	other	JJ
60025	33	41	ostentations	ostentation	NNS
60025	33	42	,	,	,
60025	33	43	only	only	RB
60025	33	44	excusable	excusable	JJ
60025	33	45	when	when	WRB
60025	33	46	_	_	NNP
60025	33	47	not	not	RB
60025	33	48	_	_	NNP
60025	33	49	purchased	purchase	VBD
60025	33	50	at	at	IN
60025	33	51	the	the	DT
60025	33	52	expense	expense	NN
60025	33	53	of	of	IN
60025	33	54	health	health	NN
60025	33	55	and	and	CC
60025	33	56	comfort	comfort	NN
60025	33	57	.	.	.
60025	34	1	ELIZA	ELIZA	NNP
60025	34	2	LESLIE	LESLIE	NNP
60025	34	3	.	.	.
60025	35	1	_	_	NNP
60025	35	2	Philadelphia	Philadelphia	NNP
60025	35	3	,	,	,
60025	35	4	Jan.	January	NNP
60025	35	5	16	16	CD
60025	35	6	,	,	,
60025	35	7	1851	1851	CD
60025	35	8	.	.	.
60025	35	9	_	_	NNP
60025	35	10	FOOTNOTES	footnote	NNS
60025	35	11	:	:	:
60025	35	12	[	[	-LRB-
60025	35	13	A	a	NN
60025	35	14	]	]	-RRB-
60025	35	15	My	-PRON-	PRP$
60025	35	16	instructress	instructress	NN
60025	35	17	,	,	,
60025	35	18	the	the	DT
60025	35	19	late	late	JJ
60025	35	20	Mrs.	Mrs.	NNP
60025	35	21	Goodfellow	Goodfellow	NNP
60025	35	22	,	,	,
60025	35	23	remarked	remark	VBD
60025	35	24	,	,	,
60025	35	25	in	in	IN
60025	35	26	allusion	allusion	NN
60025	35	27	to	to	IN
60025	35	28	the	the	DT
60025	35	29	dullness	dullness	NN
60025	35	30	or	or	CC
60025	35	31	silliness	silliness	NN
60025	35	32	of	of	IN
60025	35	33	some	some	DT
60025	35	34	of	of	IN
60025	35	35	her	-PRON-	PRP$
60025	35	36	pupils	pupil	NNS
60025	35	37	,	,	,
60025	35	38	"	"	''
60025	35	39	It	-PRON-	PRP
60025	35	40	requires	require	VBZ
60025	35	41	a	a	DT
60025	35	42	head	head	NN
60025	35	43	even	even	RB
60025	35	44	to	to	TO
60025	35	45	make	make	VB
60025	35	46	cakes	cake	NNS
60025	35	47	.	.	.
60025	35	48	"	"	''
60025	36	1	INTRODUCTORY	INTRODUCTORY	NNP
60025	36	2	HINTS	HINTS	NNP
60025	36	3	.	.	.
60025	37	1	WEIGHTS	WEIGHTS	NNP
60025	37	2	AND	and	CC
60025	37	3	MEASURES	MEASURES	NNP
60025	37	4	.	.	.
60025	38	1	We	-PRON-	PRP
60025	38	2	recommend	recommend	VBP
60025	38	3	to	to	IN
60025	38	4	all	all	DT
60025	38	5	families	family	NNS
60025	38	6	that	that	IN
60025	38	7	they	-PRON-	PRP
60025	38	8	should	should	MD
60025	38	9	keep	keep	VB
60025	38	10	in	in	IN
60025	38	11	the	the	DT
60025	38	12	house	house	NN
60025	38	13	a	a	DT
60025	38	14	pair	pair	NN
60025	38	15	of	of	IN
60025	38	16	scales	scale	NNS
60025	38	17	,	,	,
60025	38	18	(	(	-LRB-
60025	38	19	one	one	CD
60025	38	20	of	of	IN
60025	38	21	the	the	DT
60025	38	22	scales	scale	NNS
60025	38	23	deep	deep	RB
60025	38	24	enough	enough	RB
60025	38	25	to	to	TO
60025	38	26	hold	hold	VB
60025	38	27	flour	flour	NN
60025	38	28	,	,	,
60025	38	29	sugar	sugar	NNP
60025	38	30	,	,	,
60025	38	31	&	&	CC
60025	38	32	c.	c.	NNP
60025	38	33	,	,	,
60025	38	34	conveniently	conveniently	RB
60025	38	35	,	,	,
60025	38	36	)	)	-RRB-
60025	38	37	and	and	CC
60025	38	38	a	a	DT
60025	38	39	set	set	NN
60025	38	40	of	of	IN
60025	38	41	tin	tin	JJ
60025	38	42	measures	measure	NNS
60025	38	43	;	;	:
60025	38	44	as	as	IN
60025	38	45	accuracy	accuracy	NN
60025	38	46	in	in	IN
60025	38	47	proportioning	proportion	VBG
60025	38	48	the	the	DT
60025	38	49	ingredients	ingredient	NNS
60025	38	50	is	be	VBZ
60025	38	51	indispensable	indispensable	JJ
60025	38	52	to	to	IN
60025	38	53	success	success	NN
60025	38	54	in	in	IN
60025	38	55	cookery	cookery	NN
60025	38	56	.	.	.
60025	39	1	It	-PRON-	PRP
60025	39	2	is	be	VBZ
60025	39	3	best	good	JJS
60025	39	4	to	to	TO
60025	39	5	have	have	VB
60025	39	6	the	the	DT
60025	39	7	scales	scale	NNS
60025	39	8	permanently	permanently	RB
60025	39	9	fixed	fix	VBN
60025	39	10	to	to	IN
60025	39	11	a	a	DT
60025	39	12	small	small	JJ
60025	39	13	beam	beam	NN
60025	39	14	projecting	projecting	NN
60025	39	15	(	(	-LRB-
60025	39	16	for	for	IN
60025	39	17	instance	instance	NN
60025	39	18	)	)	-RRB-
60025	39	19	from	from	IN
60025	39	20	one	one	CD
60025	39	21	of	of	IN
60025	39	22	the	the	DT
60025	39	23	shelves	shelf	NNS
60025	39	24	of	of	IN
60025	39	25	the	the	DT
60025	39	26	store	store	NN
60025	39	27	-	-	HYPH
60025	39	28	room	room	NN
60025	39	29	.	.	.
60025	40	1	This	this	DT
60025	40	2	will	will	MD
60025	40	3	preclude	preclude	VB
60025	40	4	the	the	DT
60025	40	5	frequent	frequent	JJ
60025	40	6	inconvenience	inconvenience	NN
60025	40	7	of	of	IN
60025	40	8	their	-PRON-	PRP$
60025	40	9	getting	get	VBG
60025	40	10	twisted	twist	VBN
60025	40	11	,	,	,
60025	40	12	unlinked	unlinked	JJ
60025	40	13	,	,	,
60025	40	14	and	and	CC
60025	40	15	otherwise	otherwise	RB
60025	40	16	out	out	IN
60025	40	17	of	of	IN
60025	40	18	order	order	NN
60025	40	19	;	;	:
60025	40	20	a	a	DT
60025	40	21	common	common	JJ
60025	40	22	consequence	consequence	NN
60025	40	23	of	of	IN
60025	40	24	putting	put	VBG
60025	40	25	them	-PRON-	PRP
60025	40	26	in	in	IN
60025	40	27	and	and	CC
60025	40	28	out	out	IN
60025	40	29	of	of	IN
60025	40	30	their	-PRON-	PRP$
60025	40	31	box	box	NN
60025	40	32	,	,	,
60025	40	33	and	and	CC
60025	40	34	carrying	carry	VBG
60025	40	35	them	-PRON-	PRP
60025	40	36	from	from	IN
60025	40	37	place	place	NN
60025	40	38	to	to	IN
60025	40	39	place	place	NN
60025	40	40	.	.	.
60025	41	1	The	the	DT
60025	41	2	weights	weight	NNS
60025	41	3	(	(	-LRB-
60025	41	4	of	of	IN
60025	41	5	which	which	WDT
60025	41	6	there	there	EX
60025	41	7	should	should	MD
60025	41	8	be	be	VB
60025	41	9	a	a	DT
60025	41	10	set	set	NN
60025	41	11	from	from	IN
60025	41	12	two	two	CD
60025	41	13	pounds	pound	NNS
60025	41	14	to	to	IN
60025	41	15	a	a	DT
60025	41	16	quarter	quarter	NN
60025	41	17	of	of	IN
60025	41	18	an	an	DT
60025	41	19	ounce	ounce	NN
60025	41	20	)	)	-RRB-
60025	41	21	ought	ought	MD
60025	41	22	carefully	carefully	RB
60025	41	23	to	to	TO
60025	41	24	be	be	VB
60025	41	25	kept	keep	VBN
60025	41	26	in	in	IN
60025	41	27	the	the	DT
60025	41	28	box	box	NN
60025	41	29	,	,	,
60025	41	30	that	that	IN
60025	41	31	none	none	NN
60025	41	32	of	of	IN
60025	41	33	them	-PRON-	PRP
60025	41	34	may	may	MD
60025	41	35	be	be	VB
60025	41	36	lost	lose	VBN
60025	41	37	or	or	CC
60025	41	38	mislaid	mislay	VBN
60025	41	39	.	.	.
60025	42	1	A	a	DT
60025	42	2	set	set	NN
60025	42	3	of	of	IN
60025	42	4	tin	tin	JJ
60025	42	5	measures	measure	NNS
60025	42	6	(	(	-LRB-
60025	42	7	with	with	IN
60025	42	8	small	small	JJ
60025	42	9	spouts	spout	NNS
60025	42	10	or	or	CC
60025	42	11	lips	lip	NNS
60025	42	12	)	)	-RRB-
60025	42	13	from	from	IN
60025	42	14	a	a	DT
60025	42	15	gallon	gallon	NN
60025	42	16	down	down	RP
60025	42	17	to	to	IN
60025	42	18	half	half	PDT
60025	42	19	a	a	DT
60025	42	20	jill	jill	NN
60025	42	21	,	,	,
60025	42	22	will	will	MD
60025	42	23	be	be	VB
60025	42	24	found	find	VBN
60025	42	25	very	very	RB
60025	42	26	convenient	convenient	JJ
60025	42	27	in	in	IN
60025	42	28	every	every	DT
60025	42	29	kitchen	kitchen	NN
60025	42	30	;	;	:
60025	42	31	though	though	IN
60025	42	32	common	common	JJ
60025	42	33	pitchers	pitcher	NNS
60025	42	34	,	,	,
60025	42	35	bowls	bowl	NNS
60025	42	36	,	,	,
60025	42	37	glasses	glass	NNS
60025	42	38	,	,	,
60025	42	39	&	&	CC
60025	42	40	c.	c.	NNP
60025	42	41	may	may	MD
60025	42	42	be	be	VB
60025	42	43	substituted	substitute	VBN
60025	42	44	.	.	.
60025	43	1	It	-PRON-	PRP
60025	43	2	is	be	VBZ
60025	43	3	also	also	RB
60025	43	4	well	well	JJ
60025	43	5	to	to	TO
60025	43	6	have	have	VB
60025	43	7	a	a	DT
60025	43	8	set	set	NN
60025	43	9	of	of	IN
60025	43	10	wooden	wooden	JJ
60025	43	11	measures	measure	NNS
60025	43	12	from	from	IN
60025	43	13	a	a	DT
60025	43	14	bushel	bushel	NN
60025	43	15	to	to	IN
60025	43	16	a	a	DT
60025	43	17	quarter	quarter	NN
60025	43	18	of	of	IN
60025	43	19	a	a	DT
60025	43	20	peck	peck	NN
60025	43	21	.	.	.
60025	44	1	Let	let	VB
60025	44	2	it	-PRON-	PRP
60025	44	3	be	be	VB
60025	44	4	remembered	remember	VBN
60025	44	5	,	,	,
60025	44	6	that	that	DT
60025	44	7	of	of	IN
60025	44	8	liquid	liquid	JJ
60025	44	9	measure--	measure--	NN
60025	44	10	Two	two	CD
60025	44	11	jills	jill	NNS
60025	44	12	are	be	VBP
60025	44	13	half	half	PDT
60025	44	14	a	a	DT
60025	44	15	pint	pint	NN
60025	44	16	.	.	.
60025	45	1	Two	two	CD
60025	45	2	pints	pint	NNS
60025	45	3	--	--	:
60025	45	4	one	one	CD
60025	45	5	quart	quart	NN
60025	45	6	.	.	.
60025	46	1	Four	four	CD
60025	46	2	quarts	quart	NNS
60025	46	3	--	--	:
60025	46	4	one	one	CD
60025	46	5	gallon	gallon	NN
60025	46	6	.	.	.
60025	47	1	Of	of	IN
60025	47	2	dry	dry	JJ
60025	47	3	measure--	measure--	NN
60025	47	4	Half	half	PDT
60025	47	5	a	a	DT
60025	47	6	gallon	gallon	NN
60025	47	7	is	be	VBZ
60025	47	8	a	a	DT
60025	47	9	quarter	quarter	NN
60025	47	10	of	of	IN
60025	47	11	a	a	DT
60025	47	12	peck	peck	NN
60025	47	13	.	.	.
60025	48	1	One	one	CD
60025	48	2	gallon	gallon	NN
60025	48	3	--	--	:
60025	48	4	half	half	PDT
60025	48	5	a	a	DT
60025	48	6	peck	peck	NN
60025	48	7	.	.	.
60025	49	1	Two	two	CD
60025	49	2	gallons	gallon	NNS
60025	49	3	--	--	:
60025	49	4	one	one	CD
60025	49	5	peck	peck	NN
60025	49	6	.	.	.
60025	50	1	Four	four	CD
60025	50	2	gallons	gallon	NNS
60025	50	3	--	--	:
60025	50	4	half	half	PDT
60025	50	5	a	a	DT
60025	50	6	bushel	bushel	NN
60025	50	7	.	.	.
60025	51	1	Eight	eight	CD
60025	51	2	gallons	gallon	NNS
60025	51	3	--	--	:
60025	51	4	one	one	CD
60025	51	5	bushel	bushel	NN
60025	51	6	.	.	.
60025	52	1	About	about	RB
60025	52	2	twenty	twenty	CD
60025	52	3	-	-	HYPH
60025	52	4	five	five	CD
60025	52	5	drops	drop	NNS
60025	52	6	of	of	IN
60025	52	7	any	any	DT
60025	52	8	thin	thin	JJ
60025	52	9	liquid	liquid	NN
60025	52	10	will	will	MD
60025	52	11	fill	fill	VB
60025	52	12	a	a	DT
60025	52	13	common	common	JJ
60025	52	14	sized	sized	JJ
60025	52	15	tea	tea	NN
60025	52	16	-	-	HYPH
60025	52	17	spoon	spoon	NN
60025	52	18	.	.	.
60025	53	1	Four	four	CD
60025	53	2	table	table	NN
60025	53	3	-	-	HYPH
60025	53	4	spoonfuls	spoonful	NNS
60025	53	5	or	or	CC
60025	53	6	half	half	NN
60025	53	7	a	a	DT
60025	53	8	jill	jill	NN
60025	53	9	,	,	,
60025	53	10	will	will	MD
60025	53	11	fill	fill	VB
60025	53	12	a	a	DT
60025	53	13	common	common	JJ
60025	53	14	wine	wine	NN
60025	53	15	glass	glass	NN
60025	53	16	.	.	.
60025	54	1	Four	four	CD
60025	54	2	wine	wine	NN
60025	54	3	glasses	glass	NNS
60025	54	4	will	will	MD
60025	54	5	fill	fill	VB
60025	54	6	a	a	DT
60025	54	7	half	half	JJ
60025	54	8	-	-	HYPH
60025	54	9	pint	pint	NN
60025	54	10	or	or	CC
60025	54	11	common	common	JJ
60025	54	12	tumbler	tumbler	NN
60025	54	13	,	,	,
60025	54	14	or	or	CC
60025	54	15	a	a	DT
60025	54	16	large	large	JJ
60025	54	17	coffee	coffee	NN
60025	54	18	-	-	HYPH
60025	54	19	cup	cup	NN
60025	54	20	.	.	.
60025	55	1	A	a	DT
60025	55	2	quart	quart	JJ
60025	55	3	black	black	JJ
60025	55	4	bottle	bottle	NN
60025	55	5	holds	hold	VBZ
60025	55	6	in	in	IN
60025	55	7	reality	reality	NN
60025	55	8	about	about	IN
60025	55	9	a	a	DT
60025	55	10	pint	pint	NN
60025	55	11	and	and	CC
60025	55	12	a	a	DT
60025	55	13	half	half	NN
60025	55	14	.	.	.
60025	56	1	Of	of	IN
60025	56	2	flour	flour	NN
60025	56	3	,	,	,
60025	56	4	butter	butter	NN
60025	56	5	,	,	,
60025	56	6	sugar	sugar	NN
60025	56	7	,	,	,
60025	56	8	and	and	CC
60025	56	9	most	most	JJS
60025	56	10	articles	article	NNS
60025	56	11	used	use	VBN
60025	56	12	in	in	IN
60025	56	13	cakes	cake	NNS
60025	56	14	and	and	CC
60025	56	15	pastry	pastry	NN
60025	56	16	,	,	,
60025	56	17	a	a	DT
60025	56	18	quart	quart	NN
60025	56	19	is	be	VBZ
60025	56	20	generally	generally	RB
60025	56	21	about	about	RB
60025	56	22	equal	equal	JJ
60025	56	23	in	in	IN
60025	56	24	quantity	quantity	NN
60025	56	25	to	to	IN
60025	56	26	a	a	DT
60025	56	27	pound	pound	NN
60025	56	28	avoirdupois	avoirdupois	NNP
60025	56	29	,	,	,
60025	56	30	(	(	-LRB-
60025	56	31	sixteen	sixteen	CD
60025	56	32	ounces	ounce	NNS
60025	56	33	.	.	.
60025	56	34	)	)	-RRB-
60025	57	1	Avoirdupois	Avoirdupois	NNP
60025	57	2	is	be	VBZ
60025	57	3	the	the	DT
60025	57	4	weight	weight	NN
60025	57	5	designated	designate	VBN
60025	57	6	throughout	throughout	IN
60025	57	7	this	this	DT
60025	57	8	book	book	NN
60025	57	9	.	.	.
60025	58	1	Ten	ten	CD
60025	58	2	eggs	egg	NNS
60025	58	3	generally	generally	RB
60025	58	4	weigh	weigh	VBP
60025	58	5	one	one	CD
60025	58	6	pound	pound	NN
60025	58	7	before	before	IN
60025	58	8	they	-PRON-	PRP
60025	58	9	are	be	VBP
60025	58	10	broken	break	VBN
60025	58	11	.	.	.
60025	59	1	A	a	DT
60025	59	2	table	table	NN
60025	59	3	-	-	HYPH
60025	59	4	spoonful	spoonful	JJ
60025	59	5	of	of	IN
60025	59	6	salt	salt	NN
60025	59	7	is	be	VBZ
60025	59	8	generally	generally	RB
60025	59	9	about	about	IN
60025	59	10	one	one	CD
60025	59	11	ounce	ounce	NN
60025	59	12	.	.	.
60025	60	1	GENERAL	GENERAL	NNP
60025	60	2	CONTENTS	content	NNS
60025	60	3	.	.	.
60025	61	1	Page	Page	NNP
60025	61	2	Soups	Soups	NNPS
60025	61	3	;	;	:
60025	61	4	including	include	VBG
60025	61	5	those	those	DT
60025	61	6	of	of	IN
60025	61	7	Fish	fish	NN
60025	61	8	13	13	CD
60025	61	9	Fish	fish	NN
60025	61	10	;	;	:
60025	61	11	various	various	JJ
60025	61	12	ways	way	NNS
60025	61	13	of	of	IN
60025	61	14	dressing	dress	VBG
60025	61	15	42	42	CD
60025	61	16	Shell	Shell	NNP
60025	61	17	Fish	Fish	NNP
60025	61	18	;	;	:
60025	61	19	Oysters	oyster	NNS
60025	61	20	,	,	,
60025	61	21	Lobsters	Lobsters	NNPS
60025	61	22	,	,	,
60025	61	23	Crabs	Crabs	NNP
60025	61	24	,	,	,
60025	61	25	&	&	CC
60025	61	26	c.	c.	NNP
60025	61	27	57	57	CD
60025	61	28	Beef	Beef	NNP
60025	61	29	;	;	:
60025	61	30	including	include	VBG
60025	61	31	pickling	pickling	NN
60025	61	32	and	and	CC
60025	61	33	smoking	smoke	VBG
60025	61	34	it	-PRON-	PRP
60025	61	35	68	68	CD
60025	61	36	Veal	veal	NN
60025	61	37	93	93	CD
60025	61	38	Mutton	Mutton	NNP
60025	61	39	and	and	CC
60025	61	40	Lamb	Lamb	NNP
60025	61	41	106	106	CD
60025	61	42	Pork	Pork	NNP
60025	61	43	;	;	:
60025	61	44	including	include	VBG
60025	61	45	Bacon	Bacon	NNP
60025	61	46	,	,	,
60025	61	47	Sausages	Sausages	NNP
60025	61	48	,	,	,
60025	61	49	&	&	CC
60025	61	50	c.	c.	NNP
60025	61	51	114	114	CD
60025	61	52	Venison	Venison	NNP
60025	61	53	;	;	:
60025	61	54	Hares	Hares	NNP
60025	61	55	,	,	,
60025	61	56	Rabbits	Rabbits	NNP
60025	61	57	,	,	,
60025	61	58	&	&	CC
60025	61	59	c.	c.	NNP
60025	61	60	133	133	CD
60025	61	61	Poultry	Poultry	NNP
60025	61	62	and	and	CC
60025	61	63	Game	Game	NNP
60025	61	64	140	140	CD
60025	61	65	Gravy	Gravy	NNP
60025	61	66	and	and	CC
60025	61	67	Sauces	Sauces	NNPS
60025	61	68	162	162	CD
60025	61	69	Store	Store	NNP
60025	61	70	Fish	fish	NN
60025	61	71	Sauces	sauce	NNS
60025	61	72	;	;	:
60025	61	73	Catchups	Catchups	NNP
60025	61	74	,	,	,
60025	61	75	&	&	CC
60025	61	76	c.	c.	NNP
60025	61	77	171	171	CD
60025	61	78	Flavoured	Flavoured	NNP
60025	61	79	Vinegars	Vinegars	NNP
60025	61	80	179	179	CD
60025	61	81	Vegetables	vegetable	NNS
60025	61	82	;	;	:
60025	61	83	including	include	VBG
60025	61	84	Indian	Indian	NNP
60025	61	85	Corn	Corn	NNP
60025	61	86	,	,	,
60025	61	87	Tomatas	Tomatas	NNP
60025	61	88	,	,	,
60025	61	89	Mushrooms	Mushrooms	NNP
60025	61	90	,	,	,
60025	61	91	&	&	CC
60025	61	92	c.	c.	NNP
60025	61	93	183	183	CD
60025	61	94	Eggs	Eggs	NNP
60025	61	95	;	;	,
60025	61	96	usual	usual	JJ
60025	61	97	ways	way	NNS
60025	61	98	of	of	IN
60025	61	99	dressing	dressing	NN
60025	61	100	,	,	,
60025	61	101	including	include	VBG
60025	61	102	Omelets	omelet	NNS
60025	61	103	206	206	CD
60025	61	104	Pickling	pickle	VBG
60025	61	105	212	212	CD
60025	61	106	Sweetmeats	sweetmeat	NNS
60025	61	107	;	;	:
60025	61	108	including	include	VBG
60025	61	109	Preserves	Preserves	NNPS
60025	61	110	and	and	CC
60025	61	111	Jellies	Jellies	NNPS
60025	61	112	230	230	CD
60025	61	113	Pastry	Pastry	NNP
60025	61	114	and	and	CC
60025	61	115	Puddings	pudding	NNS
60025	61	116	;	;	:
60025	61	117	also	also	RB
60025	61	118	Pancakes	pancake	NNS
60025	61	119	,	,	,
60025	61	120	Dumplings	Dumplings	NNPS
60025	61	121	,	,	,
60025	61	122	Custards	Custards	NNPS
60025	61	123	,	,	,
60025	61	124	&	&	CC
60025	61	125	c.	c.	NNP
60025	61	126	272	272	CD
60025	61	127	Syllabubs	Syllabubs	NNPS
60025	61	128	;	;	:
60025	61	129	also	also	RB
60025	61	130	Ice	Ice	NNP
60025	61	131	Creams	Creams	NNP
60025	61	132	and	and	CC
60025	61	133	Blancmange	Blancmange	NNP
60025	61	134	318	318	CD
60025	61	135	Cakes	Cakes	NNPS
60025	61	136	;	;	:
60025	61	137	including	include	VBG
60025	61	138	various	various	JJ
60025	61	139	sweet	sweet	JJ
60025	61	140	Cakes	Cakes	NNPS
60025	61	141	and	and	CC
60025	61	142	Gingerbread	Gingerbread	NNP
60025	61	143	334	334	CD
60025	61	144	Warm	Warm	NNP
60025	61	145	Cakes	Cakes	NNPS
60025	61	146	for	for	IN
60025	61	147	Breakfast	Breakfast	NNP
60025	61	148	and	and	CC
60025	61	149	Tea	Tea	NNP
60025	61	150	;	;	:
60025	61	151	also	also	RB
60025	61	152	,	,	,
60025	61	153	Bread	Bread	NNP
60025	61	154	,	,	,
60025	61	155	Yeast	Yeast	NNP
60025	61	156	,	,	,
60025	61	157	Butter	Butter	NNP
60025	61	158	,	,	,
60025	61	159	Cheese	Cheese	NNP
60025	61	160	,	,	,
60025	61	161	Tea	Tea	NNP
60025	61	162	,	,	,
60025	61	163	Coffee	Coffee	NNP
60025	61	164	,	,	,
60025	61	165	&	&	CC
60025	61	166	c.	c.	NNP
60025	61	167	367	367	CD
60025	61	168	Domestic	domestic	JJ
60025	61	169	Liquors	Liquors	NNPS
60025	61	170	;	;	:
60025	61	171	including	include	VBG
60025	61	172	home	home	NN
60025	61	173	-	-	HYPH
60025	61	174	made	make	VBN
60025	61	175	Beer	beer	NN
60025	61	176	,	,	,
60025	61	177	Wines	Wines	NNP
60025	61	178	,	,	,
60025	61	179	Shrub	Shrub	NNP
60025	61	180	,	,	,
60025	61	181	Cordials	Cordials	NNP
60025	61	182	,	,	,
60025	61	183	&	&	CC
60025	61	184	c.	c.	NNP
60025	61	185	391	391	CD
60025	61	186	Preparations	preparation	NNS
60025	61	187	for	for	IN
60025	61	188	the	the	DT
60025	61	189	Sick	Sick	NNP
60025	61	190	411	411	CD
60025	61	191	Perfumery	Perfumery	NNP
60025	61	192	423	423	CD
60025	61	193	Miscellaneous	miscellaneous	JJ
60025	61	194	Receipts	Receipts	NNPS
60025	61	195	431	431	CD
60025	61	196	Additional	Additional	NNP
60025	61	197	Receipts	Receipts	NNPS
60025	61	198	438	438	CD
60025	61	199	*	*	NFP
60025	61	200	*	*	NFP
60025	61	201	*	*	NFP
60025	61	202	*	*	NFP
60025	61	203	*	*	NFP
60025	61	204	Animals	animal	NNS
60025	61	205	used	use	VBD
60025	61	206	as	as	IN
60025	61	207	Butchers	Butchers	NNP
60025	61	208	'	'	POS
60025	61	209	Meat	Meat	NNP
60025	61	210	513	513	CD
60025	61	211	Index	Index	NNP
60025	61	212	517	517	CD
60025	61	213	MISS	MISS	NNP
60025	61	214	LESLIE	LESLIE	NNP
60025	61	215	'S	's	POS
60025	61	216	COOKERY	cookery	NN
60025	61	217	SOUPS	SOUPS	NNP
60025	61	218	.	.	.
60025	62	1	GENERAL	GENERAL	NNP
60025	62	2	REMARKS	REMARKS	NNP
60025	62	3	.	.	.
60025	63	1	Always	always	RB
60025	63	2	use	use	VBP
60025	63	3	soft	soft	JJ
60025	63	4	water	water	NN
60025	63	5	for	for	IN
60025	63	6	making	make	VBG
60025	63	7	soup	soup	NN
60025	63	8	,	,	,
60025	63	9	and	and	CC
60025	63	10	be	be	VB
60025	63	11	careful	careful	JJ
60025	63	12	to	to	TO
60025	63	13	proportion	proportion	VB
60025	63	14	the	the	DT
60025	63	15	quantity	quantity	NN
60025	63	16	of	of	IN
60025	63	17	water	water	NN
60025	63	18	to	to	IN
60025	63	19	that	that	DT
60025	63	20	of	of	IN
60025	63	21	the	the	DT
60025	63	22	meat	meat	NN
60025	63	23	.	.	.
60025	64	1	Somewhat	somewhat	RB
60025	64	2	less	less	JJR
60025	64	3	than	than	IN
60025	64	4	a	a	DT
60025	64	5	quart	quart	NN
60025	64	6	of	of	IN
60025	64	7	water	water	NN
60025	64	8	to	to	IN
60025	64	9	a	a	DT
60025	64	10	pound	pound	NN
60025	64	11	of	of	IN
60025	64	12	meat	meat	NN
60025	64	13	,	,	,
60025	64	14	is	be	VBZ
60025	64	15	a	a	DT
60025	64	16	good	good	JJ
60025	64	17	rule	rule	NN
60025	64	18	for	for	IN
60025	64	19	common	common	JJ
60025	64	20	soups	soup	NNS
60025	64	21	.	.	.
60025	65	1	Rich	rich	JJ
60025	65	2	soups	soup	NNS
60025	65	3	,	,	,
60025	65	4	intended	intend	VBN
60025	65	5	for	for	IN
60025	65	6	company	company	NN
60025	65	7	,	,	,
60025	65	8	may	may	MD
60025	65	9	have	have	VB
60025	65	10	a	a	DT
60025	65	11	still	still	RB
60025	65	12	smaller	small	JJR
60025	65	13	allowance	allowance	NN
60025	65	14	of	of	IN
60025	65	15	water	water	NN
60025	65	16	.	.	.
60025	66	1	Soup	soup	NN
60025	66	2	should	should	MD
60025	66	3	always	always	RB
60025	66	4	be	be	VB
60025	66	5	made	make	VBN
60025	66	6	entirely	entirely	RB
60025	66	7	of	of	IN
60025	66	8	fresh	fresh	JJ
60025	66	9	meat	meat	NN
60025	66	10	that	that	WDT
60025	66	11	has	have	VBZ
60025	66	12	not	not	RB
60025	66	13	been	be	VBN
60025	66	14	previously	previously	RB
60025	66	15	cooked	cook	VBN
60025	66	16	.	.	.
60025	67	1	An	an	DT
60025	67	2	exception	exception	NN
60025	67	3	to	to	IN
60025	67	4	this	this	DT
60025	67	5	rule	rule	NN
60025	67	6	may	may	MD
60025	67	7	sometimes	sometimes	RB
60025	67	8	be	be	VB
60025	67	9	made	make	VBN
60025	67	10	in	in	IN
60025	67	11	favour	favour	NN
60025	67	12	of	of	IN
60025	67	13	the	the	DT
60025	67	14	remains	remain	NNS
60025	67	15	of	of	IN
60025	67	16	a	a	DT
60025	67	17	piece	piece	NN
60025	67	18	of	of	IN
60025	67	19	roast	roast	NN
60025	67	20	beef	beef	NN
60025	67	21	that	that	WDT
60025	67	22	has	have	VBZ
60025	67	23	been	be	VBN
60025	67	24	_	_	NNP
60025	67	25	very	very	RB
60025	67	26	much	much	RB
60025	67	27	_	_	NNP
60025	67	28	under	under	RB
60025	67	29	-	-	HYPH
60025	67	30	done	do	VBN
60025	67	31	in	in	IN
60025	67	32	roasting	roast	VBG
60025	67	33	.	.	.
60025	68	1	This	this	DT
60025	68	2	may	may	MD
60025	68	3	be	be	VB
60025	68	4	_	_	NNP
60025	68	5	added	add	VBN
60025	68	6	_	_	NNP
60025	68	7	to	to	IN
60025	68	8	a	a	DT
60025	68	9	good	good	JJ
60025	68	10	piece	piece	NN
60025	68	11	of	of	IN
60025	68	12	raw	raw	JJ
60025	68	13	meat	meat	NN
60025	68	14	.	.	.
60025	69	1	Cold	cold	JJ
60025	69	2	ham	ham	NNP
60025	69	3	,	,	,
60025	69	4	also	also	RB
60025	69	5	,	,	,
60025	69	6	may	may	MD
60025	69	7	be	be	VB
60025	69	8	occasionally	occasionally	RB
60025	69	9	put	put	VBN
60025	69	10	into	into	IN
60025	69	11	white	white	JJ
60025	69	12	soups	soup	NNS
60025	69	13	.	.	.
60025	70	1	Soup	soup	NN
60025	70	2	made	make	VBN
60025	70	3	of	of	IN
60025	70	4	cold	cold	JJ
60025	70	5	meat	meat	NN
60025	70	6	has	have	VBZ
60025	70	7	always	always	RB
60025	70	8	a	a	DT
60025	70	9	vapid	vapid	NN
60025	70	10	,	,	,
60025	70	11	disagreeable	disagreeable	JJ
60025	70	12	taste	taste	NN
60025	70	13	,	,	,
60025	70	14	very	very	RB
60025	70	15	perceptible	perceptible	JJ
60025	70	16	through	through	IN
60025	70	17	all	all	PDT
60025	70	18	the	the	DT
60025	70	19	seasoning	seasoning	NN
60025	70	20	,	,	,
60025	70	21	and	and	CC
60025	70	22	which	which	WDT
60025	70	23	nothing	nothing	NN
60025	70	24	indeed	indeed	RB
60025	70	25	can	can	MD
60025	70	26	disguise	disguise	VB
60025	70	27	.	.	.
60025	71	1	Also	also	RB
60025	71	2	,	,	,
60025	71	3	it	-PRON-	PRP
60025	71	4	will	will	MD
60025	71	5	be	be	VB
60025	71	6	of	of	IN
60025	71	7	a	a	DT
60025	71	8	bad	bad	JJ
60025	71	9	,	,	,
60025	71	10	dingy	dingy	JJ
60025	71	11	colour	colour	NN
60025	71	12	.	.	.
60025	72	1	The	the	DT
60025	72	2	juices	juice	NNS
60025	72	3	of	of	IN
60025	72	4	the	the	DT
60025	72	5	meat	meat	NN
60025	72	6	having	have	VBG
60025	72	7	been	be	VBN
60025	72	8	exhausted	exhaust	VBN
60025	72	9	by	by	IN
60025	72	10	the	the	DT
60025	72	11	first	first	JJ
60025	72	12	cooking	cooking	NN
60025	72	13	,	,	,
60025	72	14	the	the	DT
60025	72	15	undue	undue	JJ
60025	72	16	proportion	proportion	NN
60025	72	17	of	of	IN
60025	72	18	watery	watery	JJ
60025	72	19	liquid	liquid	JJ
60025	72	20	renders	render	VBZ
60025	72	21	it	-PRON-	PRP
60025	72	22	,	,	,
60025	72	23	for	for	IN
60025	72	24	soup	soup	NN
60025	72	25	,	,	,
60025	72	26	indigestible	indigestible	JJ
60025	72	27	and	and	CC
60025	72	28	unwholesome	unwholesome	JJ
60025	72	29	,	,	,
60025	72	30	as	as	RB
60025	72	31	well	well	RB
60025	72	32	as	as	IN
60025	72	33	unpalatable	unpalatable	JJ
60025	72	34	.	.	.
60025	73	1	As	as	IN
60025	73	2	there	there	EX
60025	73	3	is	be	VBZ
60025	73	4	little	little	JJ
60025	73	5	or	or	CC
60025	73	6	no	no	DT
60025	73	7	nutriment	nutriment	NN
60025	73	8	to	to	TO
60025	73	9	be	be	VB
60025	73	10	derived	derive	VBN
60025	73	11	from	from	IN
60025	73	12	soup	soup	NN
60025	73	13	made	make	VBN
60025	73	14	with	with	IN
60025	73	15	cold	cold	JJ
60025	73	16	meat	meat	NN
60025	73	17	,	,	,
60025	73	18	it	-PRON-	PRP
60025	73	19	is	be	VBZ
60025	73	20	better	well	JJR
60025	73	21	to	to	TO
60025	73	22	refrain	refrain	VB
60025	73	23	from	from	IN
60025	73	24	using	use	VBG
60025	73	25	it	-PRON-	PRP
60025	73	26	for	for	IN
60025	73	27	this	this	DT
60025	73	28	purpose	purpose	NN
60025	73	29	,	,	,
60025	73	30	and	and	CC
60025	73	31	to	to	TO
60025	73	32	devote	devote	VB
60025	73	33	the	the	DT
60025	73	34	leavings	leaving	NNS
60025	73	35	of	of	IN
60025	73	36	the	the	DT
60025	73	37	table	table	NN
60025	73	38	to	to	IN
60025	73	39	some	some	DT
60025	73	40	other	other	JJ
60025	73	41	object	object	NN
60025	73	42	.	.	.
60025	74	1	No	no	DT
60025	74	2	person	person	NN
60025	74	3	accustomed	accustom	VBN
60025	74	4	to	to	IN
60025	74	5	really	really	RB
60025	74	6	good	good	JJ
60025	74	7	soup	soup	NN
60025	74	8	,	,	,
60025	74	9	made	make	VBN
60025	74	10	from	from	IN
60025	74	11	fresh	fresh	JJ
60025	74	12	meat	meat	NN
60025	74	13	,	,	,
60025	74	14	can	can	MD
60025	74	15	ever	ever	RB
60025	74	16	be	be	VB
60025	74	17	deceived	deceive	VBN
60025	74	18	in	in	IN
60025	74	19	the	the	DT
60025	74	20	taste	taste	NN
60025	74	21	,	,	,
60025	74	22	even	even	RB
60025	74	23	when	when	WRB
60025	74	24	flavoured	flavour	VBN
60025	74	25	with	with	IN
60025	74	26	wine	wine	NN
60025	74	27	and	and	CC
60025	74	28	spices	spice	NNS
60025	74	29	.	.	.
60025	75	1	It	-PRON-	PRP
60025	75	2	is	be	VBZ
60025	75	3	not	not	RB
60025	75	4	true	true	JJ
60025	75	5	that	that	IN
60025	75	6	French	french	JJ
60025	75	7	cooks	cook	NNS
60025	75	8	have	have	VBP
60025	75	9	the	the	DT
60025	75	10	art	art	NN
60025	75	11	of	of	IN
60025	75	12	producing	produce	VBG
60025	75	13	_	_	NNP
60025	75	14	excellent	excellent	JJ
60025	75	15	_	_	NNP
60025	75	16	soups	soup	NNS
60025	75	17	from	from	IN
60025	75	18	cold	cold	JJ
60025	75	19	scraps	scrap	NNS
60025	75	20	.	.	.
60025	76	1	There	there	EX
60025	76	2	is	be	VBZ
60025	76	3	much	much	JJ
60025	76	4	_	_	NNP
60025	76	5	bad	bad	JJ
60025	76	6	_	_	NNP
60025	76	7	soup	soup	NN
60025	76	8	to	to	TO
60025	76	9	be	be	VB
60025	76	10	found	find	VBN
60025	76	11	in	in	IN
60025	76	12	France	France	NNP
60025	76	13	,	,	,
60025	76	14	at	at	IN
60025	76	15	inferior	inferior	JJ
60025	76	16	houses	house	NNS
60025	76	17	;	;	:
60025	76	18	but	but	CC
60025	76	19	_	_	NNP
60025	76	20	good	good	JJ
60025	76	21	_	_	NNP
60025	76	22	French	french	JJ
60025	76	23	cooks	cook	NNS
60025	76	24	are	be	VBP
60025	76	25	not	not	RB
60025	76	26	,	,	,
60025	76	27	as	as	IN
60025	76	28	is	be	VBZ
60025	76	29	generally	generally	RB
60025	76	30	supposed	suppose	VBN
60025	76	31	,	,	,
60025	76	32	really	really	RB
60025	76	33	in	in	IN
60025	76	34	the	the	DT
60025	76	35	practice	practice	NN
60025	76	36	of	of	IN
60025	76	37	concocting	concoct	VBG
60025	76	38	any	any	DT
60025	76	39	dishes	dish	NNS
60025	76	40	out	out	IN
60025	76	41	of	of	IN
60025	76	42	the	the	DT
60025	76	43	refuse	refuse	NN
60025	76	44	of	of	IN
60025	76	45	the	the	DT
60025	76	46	table	table	NN
60025	76	47	.	.	.
60025	77	1	And	and	CC
60025	77	2	we	-PRON-	PRP
60025	77	3	repeat	repeat	VBP
60025	77	4	,	,	,
60025	77	5	that	that	DT
60025	77	6	cold	cold	JJ
60025	77	7	meat	meat	NN
60025	77	8	,	,	,
60025	77	9	even	even	RB
60025	77	10	when	when	WRB
60025	77	11	perfectly	perfectly	RB
60025	77	12	good	good	JJ
60025	77	13	,	,	,
60025	77	14	and	and	CC
60025	77	15	used	use	VBN
60025	77	16	in	in	IN
60025	77	17	a	a	DT
60025	77	18	large	large	JJ
60025	77	19	quantity	quantity	NN
60025	77	20	,	,	,
60025	77	21	has	have	VBZ
60025	77	22	not	not	RB
60025	77	23	sufficient	sufficient	JJ
60025	77	24	substance	substance	NN
60025	77	25	to	to	IN
60025	77	26	flavour	flavour	NN
60025	77	27	soup	soup	NN
60025	77	28	,	,	,
60025	77	29	or	or	CC
60025	77	30	to	to	TO
60025	77	31	render	render	VB
60025	77	32	it	-PRON-	PRP
60025	77	33	wholesome	wholesome	JJ
60025	77	34	.	.	.
60025	78	1	Soup	soup	NN
60025	78	2	,	,	,
60025	78	3	however	however	RB
60025	78	4	,	,	,
60025	78	5	that	that	DT
60025	78	6	has	have	VBZ
60025	78	7	been	be	VBN
60025	78	8	originally	originally	RB
60025	78	9	made	make	VBN
60025	78	10	of	of	IN
60025	78	11	raw	raw	JJ
60025	78	12	meat	meat	NN
60025	78	13	entirely	entirely	RB
60025	78	14	,	,	,
60025	78	15	is	be	VBZ
60025	78	16	frequently	frequently	RB
60025	78	17	better	well	JJR
60025	78	18	the	the	DT
60025	78	19	second	second	JJ
60025	78	20	day	day	NN
60025	78	21	than	than	IN
60025	78	22	the	the	DT
60025	78	23	first	first	JJ
60025	78	24	;	;	:
60025	78	25	provided	provide	VBN
60025	78	26	that	that	IN
60025	78	27	it	-PRON-	PRP
60025	78	28	is	be	VBZ
60025	78	29	re	re	VBN
60025	78	30	-	-	VBN
60025	78	31	boiled	boil	VBN
60025	78	32	only	only	RB
60025	78	33	for	for	IN
60025	78	34	a	a	DT
60025	78	35	very	very	RB
60025	78	36	short	short	JJ
60025	78	37	time	time	NN
60025	78	38	,	,	,
60025	78	39	and	and	CC
60025	78	40	that	that	IN
60025	78	41	no	no	DT
60025	78	42	additional	additional	JJ
60025	78	43	water	water	NN
60025	78	44	is	be	VBZ
60025	78	45	added	add	VBN
60025	78	46	to	to	IN
60025	78	47	it	-PRON-	PRP
60025	78	48	.	.	.
60025	79	1	Unless	unless	IN
60025	79	2	it	-PRON-	PRP
60025	79	3	has	have	VBZ
60025	79	4	been	be	VBN
60025	79	5	allowed	allow	VBN
60025	79	6	to	to	TO
60025	79	7	boil	boil	VB
60025	79	8	too	too	RB
60025	79	9	hard	hard	RB
60025	79	10	,	,	,
60025	79	11	so	so	IN
60025	79	12	as	as	IN
60025	79	13	to	to	TO
60025	79	14	exhaust	exhaust	VB
60025	79	15	the	the	DT
60025	79	16	water	water	NN
60025	79	17	,	,	,
60025	79	18	the	the	DT
60025	79	19	soup	soup	NN
60025	79	20	-	-	HYPH
60025	79	21	pot	pot	NN
60025	79	22	will	will	MD
60025	79	23	not	not	RB
60025	79	24	require	require	VB
60025	79	25	replenishing	replenish	VBG
60025	79	26	.	.	.
60025	80	1	When	when	WRB
60025	80	2	it	-PRON-	PRP
60025	80	3	is	be	VBZ
60025	80	4	found	find	VBN
60025	80	5	absolutely	absolutely	RB
60025	80	6	necessary	necessary	JJ
60025	80	7	to	to	TO
60025	80	8	do	do	VB
60025	80	9	so	so	RB
60025	80	10	,	,	,
60025	80	11	the	the	DT
60025	80	12	additional	additional	JJ
60025	80	13	water	water	NN
60025	80	14	must	must	MD
60025	80	15	be	be	VB
60025	80	16	boiling	boil	VBG
60025	80	17	hot	hot	RB
60025	80	18	when	when	WRB
60025	80	19	poured	pour	VBN
60025	80	20	in	in	RP
60025	80	21	;	;	:
60025	80	22	if	if	IN
60025	80	23	lukewarm	lukewarm	JJ
60025	80	24	or	or	CC
60025	80	25	cold	cold	JJ
60025	80	26	,	,	,
60025	80	27	it	-PRON-	PRP
60025	80	28	will	will	MD
60025	80	29	entirely	entirely	RB
60025	80	30	spoil	spoil	VB
60025	80	31	the	the	DT
60025	80	32	soup	soup	NN
60025	80	33	.	.	.
60025	81	1	Every	every	DT
60025	81	2	particle	particle	NN
60025	81	3	of	of	IN
60025	81	4	fat	fat	NN
60025	81	5	should	should	MD
60025	81	6	be	be	VB
60025	81	7	carefully	carefully	RB
60025	81	8	skimmed	skim	VBN
60025	81	9	from	from	IN
60025	81	10	the	the	DT
60025	81	11	surface	surface	NN
60025	81	12	.	.	.
60025	82	1	Greasy	Greasy	NNP
60025	82	2	soup	soup	NN
60025	82	3	is	be	VBZ
60025	82	4	disgusting	disgusting	JJ
60025	82	5	and	and	CC
60025	82	6	unwholesome	unwholesome	JJ
60025	82	7	.	.	.
60025	83	1	The	the	DT
60025	83	2	lean	lean	NN
60025	83	3	of	of	IN
60025	83	4	meat	meat	NN
60025	83	5	is	be	VBZ
60025	83	6	much	much	RB
60025	83	7	better	well	JJR
60025	83	8	for	for	IN
60025	83	9	soup	soup	NN
60025	83	10	than	than	IN
60025	83	11	the	the	DT
60025	83	12	fat	fat	NN
60025	83	13	.	.	.
60025	84	1	Long	long	JJ
60025	84	2	and	and	CC
60025	84	3	slow	slow	JJ
60025	84	4	boiling	boiling	NN
60025	84	5	is	be	VBZ
60025	84	6	necessary	necessary	JJ
60025	84	7	to	to	TO
60025	84	8	extract	extract	VB
60025	84	9	the	the	DT
60025	84	10	strength	strength	NN
60025	84	11	from	from	IN
60025	84	12	the	the	DT
60025	84	13	meat	meat	NN
60025	84	14	.	.	.
60025	85	1	If	if	IN
60025	85	2	boiled	boil	VBN
60025	85	3	fast	fast	RB
60025	85	4	over	over	IN
60025	85	5	a	a	DT
60025	85	6	large	large	JJ
60025	85	7	fire	fire	NN
60025	85	8	,	,	,
60025	85	9	the	the	DT
60025	85	10	meat	meat	NN
60025	85	11	becomes	become	VBZ
60025	85	12	hard	hard	JJ
60025	85	13	and	and	CC
60025	85	14	tough	tough	JJ
60025	85	15	,	,	,
60025	85	16	and	and	CC
60025	85	17	will	will	MD
60025	85	18	not	not	RB
60025	85	19	give	give	VB
60025	85	20	out	out	RP
60025	85	21	its	-PRON-	PRP$
60025	85	22	juices	juice	NNS
60025	85	23	.	.	.
60025	86	1	Potatoes	potato	NNS
60025	86	2	,	,	,
60025	86	3	if	if	IN
60025	86	4	boiled	boil	VBN
60025	86	5	in	in	IN
60025	86	6	the	the	DT
60025	86	7	soup	soup	NN
60025	86	8	,	,	,
60025	86	9	are	be	VBP
60025	86	10	thought	think	VBN
60025	86	11	by	by	IN
60025	86	12	some	some	DT
60025	86	13	to	to	TO
60025	86	14	render	render	VB
60025	86	15	it	-PRON-	PRP
60025	86	16	unwholesome	unwholesome	VB
60025	86	17	,	,	,
60025	86	18	from	from	IN
60025	86	19	the	the	DT
60025	86	20	opinion	opinion	NN
60025	86	21	that	that	IN
60025	86	22	the	the	DT
60025	86	23	water	water	NN
60025	86	24	in	in	IN
60025	86	25	which	which	WDT
60025	86	26	potatoes	potato	NNS
60025	86	27	have	have	VBP
60025	86	28	been	be	VBN
60025	86	29	cooked	cook	VBN
60025	86	30	is	be	VBZ
60025	86	31	almost	almost	RB
60025	86	32	a	a	DT
60025	86	33	poison	poison	NN
60025	86	34	.	.	.
60025	87	1	As	as	IN
60025	87	2	potatoes	potato	NNS
60025	87	3	are	be	VBP
60025	87	4	a	a	DT
60025	87	5	part	part	NN
60025	87	6	of	of	IN
60025	87	7	every	every	DT
60025	87	8	dinner	dinner	NN
60025	87	9	,	,	,
60025	87	10	it	-PRON-	PRP
60025	87	11	is	be	VBZ
60025	87	12	very	very	RB
60025	87	13	easy	easy	JJ
60025	87	14	to	to	TO
60025	87	15	take	take	VB
60025	87	16	a	a	DT
60025	87	17	few	few	JJ
60025	87	18	out	out	IN
60025	87	19	of	of	IN
60025	87	20	the	the	DT
60025	87	21	pot	pot	NN
60025	87	22	in	in	IN
60025	87	23	which	which	WDT
60025	87	24	they	-PRON-	PRP
60025	87	25	have	have	VBP
60025	87	26	been	be	VBN
60025	87	27	boiled	boil	VBN
60025	87	28	by	by	IN
60025	87	29	themselves	-PRON-	PRP
60025	87	30	,	,	,
60025	87	31	and	and	CC
60025	87	32	to	to	TO
60025	87	33	cut	cut	VB
60025	87	34	them	-PRON-	PRP
60025	87	35	up	up	RP
60025	87	36	and	and	CC
60025	87	37	add	add	VB
60025	87	38	them	-PRON-	PRP
60025	87	39	to	to	IN
60025	87	40	the	the	DT
60025	87	41	soup	soup	NN
60025	87	42	just	just	RB
60025	87	43	before	before	IN
60025	87	44	it	-PRON-	PRP
60025	87	45	goes	go	VBZ
60025	87	46	to	to	IN
60025	87	47	table	table	NN
60025	87	48	.	.	.
60025	88	1	Remove	remove	VB
60025	88	2	all	all	DT
60025	88	3	shreds	shred	NNS
60025	88	4	of	of	IN
60025	88	5	meat	meat	NN
60025	88	6	and	and	CC
60025	88	7	bone	bone	NN
60025	88	8	.	.	.
60025	89	1	The	the	DT
60025	89	2	cook	cook	NN
60025	89	3	should	should	MD
60025	89	4	season	season	VB
60025	89	5	the	the	DT
60025	89	6	soup	soup	NN
60025	89	7	but	but	CC
60025	89	8	very	very	RB
60025	89	9	slightly	slightly	RB
60025	89	10	with	with	IN
60025	89	11	salt	salt	NN
60025	89	12	and	and	CC
60025	89	13	pepper	pepper	NN
60025	89	14	.	.	.
60025	90	1	If	if	IN
60025	90	2	she	-PRON-	PRP
60025	90	3	puts	put	VBZ
60025	90	4	in	in	RB
60025	90	5	too	too	RB
60025	90	6	much	much	RB
60025	90	7	,	,	,
60025	90	8	it	-PRON-	PRP
60025	90	9	may	may	MD
60025	90	10	spoil	spoil	VB
60025	90	11	it	-PRON-	PRP
60025	90	12	for	for	IN
60025	90	13	the	the	DT
60025	90	14	taste	taste	NN
60025	90	15	of	of	IN
60025	90	16	most	most	JJS
60025	90	17	of	of	IN
60025	90	18	those	those	DT
60025	90	19	that	that	WDT
60025	90	20	are	be	VBP
60025	90	21	to	to	TO
60025	90	22	eat	eat	VB
60025	90	23	it	-PRON-	PRP
60025	90	24	;	;	:
60025	90	25	but	but	CC
60025	90	26	if	if	IN
60025	90	27	too	too	RB
60025	90	28	little	little	JJ
60025	90	29	,	,	,
60025	90	30	it	-PRON-	PRP
60025	90	31	is	be	VBZ
60025	90	32	easy	easy	JJ
60025	90	33	to	to	TO
60025	90	34	add	add	VB
60025	90	35	more	more	JJR
60025	90	36	to	to	IN
60025	90	37	your	-PRON-	PRP$
60025	90	38	own	own	JJ
60025	90	39	plate	plate	NN
60025	90	40	.	.	.
60025	91	1	The	the	DT
60025	91	2	practice	practice	NN
60025	91	3	of	of	IN
60025	91	4	thickening	thicken	VBG
60025	91	5	soup	soup	NN
60025	91	6	by	by	IN
60025	91	7	stirring	stir	VBG
60025	91	8	flour	flour	NN
60025	91	9	into	into	IN
60025	91	10	it	-PRON-	PRP
60025	91	11	is	be	VBZ
60025	91	12	not	not	RB
60025	91	13	a	a	DT
60025	91	14	good	good	JJ
60025	91	15	one	one	NN
60025	91	16	,	,	,
60025	91	17	as	as	IN
60025	91	18	it	-PRON-	PRP
60025	91	19	spoils	spoil	VBZ
60025	91	20	both	both	CC
60025	91	21	the	the	DT
60025	91	22	appearance	appearance	NN
60025	91	23	and	and	CC
60025	91	24	the	the	DT
60025	91	25	taste	taste	NN
60025	91	26	.	.	.
60025	92	1	If	if	IN
60025	92	2	made	make	VBN
60025	92	3	with	with	IN
60025	92	4	a	a	DT
60025	92	5	sufficient	sufficient	JJ
60025	92	6	quantity	quantity	NN
60025	92	7	of	of	IN
60025	92	8	good	good	JJ
60025	92	9	fresh	fresh	JJ
60025	92	10	meat	meat	NN
60025	92	11	,	,	,
60025	92	12	and	and	CC
60025	92	13	not	not	RB
60025	92	14	too	too	RB
60025	92	15	much	much	JJ
60025	92	16	water	water	NN
60025	92	17	,	,	,
60025	92	18	and	and	CC
60025	92	19	if	if	IN
60025	92	20	boiled	boil	VBN
60025	92	21	long	long	RB
60025	92	22	and	and	CC
60025	92	23	slowly	slowly	RB
60025	92	24	,	,	,
60025	92	25	it	-PRON-	PRP
60025	92	26	will	will	MD
60025	92	27	have	have	VB
60025	92	28	substance	substance	NN
60025	92	29	enough	enough	RB
60025	92	30	without	without	IN
60025	92	31	flour	flour	NN
60025	92	32	.	.	.
60025	93	1	FAMILY	FAMILY	NNP
60025	93	2	SOUP	SOUP	NNP
60025	93	3	.	.	.
60025	94	1	Take	take	VB
60025	94	2	a	a	DT
60025	94	3	shin	shin	NN
60025	94	4	or	or	CC
60025	94	5	leg	leg	NN
60025	94	6	of	of	IN
60025	94	7	beef	beef	NN
60025	94	8	that	that	WDT
60025	94	9	has	have	VBZ
60025	94	10	been	be	VBN
60025	94	11	newly	newly	RB
60025	94	12	killed	kill	VBN
60025	94	13	;	;	:
60025	94	14	the	the	DT
60025	94	15	fore	fore	NN
60025	94	16	leg	leg	NN
60025	94	17	is	be	VBZ
60025	94	18	best	good	JJS
60025	94	19	,	,	,
60025	94	20	as	as	IN
60025	94	21	there	there	EX
60025	94	22	is	be	VBZ
60025	94	23	the	the	DT
60025	94	24	most	most	JJS
60025	94	25	meat	meat	NN
60025	94	26	on	on	IN
60025	94	27	it	-PRON-	PRP
60025	94	28	.	.	.
60025	95	1	Have	have	VBP
60025	95	2	it	-PRON-	PRP
60025	95	3	cut	cut	VBN
60025	95	4	into	into	IN
60025	95	5	three	three	CD
60025	95	6	pieces	piece	NNS
60025	95	7	,	,	,
60025	95	8	and	and	CC
60025	95	9	wash	wash	VB
60025	95	10	it	-PRON-	PRP
60025	95	11	well	well	RB
60025	95	12	.	.	.
60025	96	1	To	to	IN
60025	96	2	each	each	DT
60025	96	3	pound	pound	NN
60025	96	4	allow	allow	VB
60025	96	5	somewhat	somewhat	RB
60025	96	6	less	less	JJR
60025	96	7	than	than	IN
60025	96	8	a	a	DT
60025	96	9	quart	quart	NN
60025	96	10	of	of	IN
60025	96	11	water	water	NN
60025	96	12	;	;	:
60025	96	13	for	for	IN
60025	96	14	instance	instance	NN
60025	96	15	,	,	,
60025	96	16	to	to	IN
60025	96	17	ten	ten	CD
60025	96	18	pounds	pound	NNS
60025	96	19	of	of	IN
60025	96	20	leg	leg	NN
60025	96	21	of	of	IN
60025	96	22	beef	beef	NN
60025	96	23	,	,	,
60025	96	24	nine	nine	CD
60025	96	25	quarts	quart	NNS
60025	96	26	of	of	IN
60025	96	27	water	water	NN
60025	96	28	is	be	VBZ
60025	96	29	a	a	DT
60025	96	30	good	good	JJ
60025	96	31	proportion	proportion	NN
60025	96	32	.	.	.
60025	97	1	Put	put	VB
60025	97	2	it	-PRON-	PRP
60025	97	3	into	into	IN
60025	97	4	a	a	DT
60025	97	5	large	large	JJ
60025	97	6	pot	pot	NN
60025	97	7	,	,	,
60025	97	8	and	and	CC
60025	97	9	add	add	VB
60025	97	10	half	half	PDT
60025	97	11	a	a	DT
60025	97	12	table	table	NN
60025	97	13	-	-	HYPH
60025	97	14	spoonful	spoonful	JJ
60025	97	15	of	of	IN
60025	97	16	salt	salt	NN
60025	97	17	.	.	.
60025	98	1	Hang	hang	VB
60025	98	2	it	-PRON-	PRP
60025	98	3	over	over	IN
60025	98	4	a	a	DT
60025	98	5	good	good	JJ
60025	98	6	fire	fire	NN
60025	98	7	,	,	,
60025	98	8	as	as	RB
60025	98	9	early	early	RB
60025	98	10	as	as	IN
60025	98	11	six	six	CD
60025	98	12	o'clock	o'clock	NN
60025	98	13	in	in	IN
60025	98	14	the	the	DT
60025	98	15	morning	morning	NN
60025	98	16	,	,	,
60025	98	17	if	if	IN
60025	98	18	you	-PRON-	PRP
60025	98	19	dine	dine	VBP
60025	98	20	at	at	IN
60025	98	21	two	two	CD
60025	98	22	.	.	.
60025	99	1	When	when	WRB
60025	99	2	it	-PRON-	PRP
60025	99	3	has	have	VBZ
60025	99	4	come	come	VBN
60025	99	5	to	to	IN
60025	99	6	a	a	DT
60025	99	7	hard	hard	JJ
60025	99	8	boil	boil	NN
60025	99	9	,	,	,
60025	99	10	and	and	CC
60025	99	11	the	the	DT
60025	99	12	scum	scum	NN
60025	99	13	has	have	VBZ
60025	99	14	risen	rise	VBN
60025	99	15	,	,	,
60025	99	16	(	(	-LRB-
60025	99	17	which	which	WDT
60025	99	18	it	-PRON-	PRP
60025	99	19	will	will	MD
60025	99	20	do	do	VB
60025	99	21	as	as	RB
60025	99	22	soon	soon	RB
60025	99	23	as	as	IN
60025	99	24	it	-PRON-	PRP
60025	99	25	has	have	VBZ
60025	99	26	boiled	boil	VBN
60025	99	27	,	,	,
60025	99	28	)	)	-RRB-
60025	99	29	skim	skim	VBP
60025	99	30	it	-PRON-	PRP
60025	99	31	well	well	RB
60025	99	32	.	.	.
60025	100	1	Do	do	VB
60025	100	2	not	not	RB
60025	100	3	remove	remove	VB
60025	100	4	the	the	DT
60025	100	5	lid	lid	NN
60025	100	6	more	more	RBR
60025	100	7	frequently	frequently	RB
60025	100	8	than	than	IN
60025	100	9	is	be	VBZ
60025	100	10	absolutely	absolutely	RB
60025	100	11	necessary	necessary	JJ
60025	100	12	,	,	,
60025	100	13	as	as	IN
60025	100	14	uncovering	uncover	VBG
60025	100	15	the	the	DT
60025	100	16	pot	pot	NN
60025	100	17	causes	cause	VBZ
60025	100	18	the	the	DT
60025	100	19	flavour	flavour	NN
60025	100	20	to	to	TO
60025	100	21	evaporate	evaporate	VB
60025	100	22	.	.	.
60025	101	1	Then	then	RB
60025	101	2	set	set	VB
60025	101	3	it	-PRON-	PRP
60025	101	4	on	on	IN
60025	101	5	hot	hot	JJ
60025	101	6	coals	coal	NNS
60025	101	7	in	in	IN
60025	101	8	the	the	DT
60025	101	9	corner	corner	NN
60025	101	10	,	,	,
60025	101	11	and	and	CC
60025	101	12	keep	keep	VB
60025	101	13	it	-PRON-	PRP
60025	101	14	simmering	simmer	VBG
60025	101	15	steadily	steadily	RB
60025	101	16	,	,	,
60025	101	17	adding	add	VBG
60025	101	18	fresh	fresh	JJ
60025	101	19	coals	coal	NNS
60025	101	20	so	so	IN
60025	101	21	as	as	IN
60025	101	22	to	to	TO
60025	101	23	continue	continue	VB
60025	101	24	a	a	DT
60025	101	25	regular	regular	JJ
60025	101	26	heat	heat	NN
60025	101	27	.	.	.
60025	102	1	About	about	RB
60025	102	2	nine	nine	CD
60025	102	3	o'clock	o'clock	NN
60025	102	4	,	,	,
60025	102	5	put	put	VBN
60025	102	6	in	in	RP
60025	102	7	four	four	CD
60025	102	8	carrots	carrot	NNS
60025	102	9	,	,	,
60025	102	10	one	one	CD
60025	102	11	parsnip	parsnip	NN
60025	102	12	,	,	,
60025	102	13	and	and	CC
60025	102	14	a	a	DT
60025	102	15	large	large	JJ
60025	102	16	onion	onion	NN
60025	102	17	cut	cut	NN
60025	102	18	into	into	IN
60025	102	19	slices	slice	NNS
60025	102	20	,	,	,
60025	102	21	and	and	CC
60025	102	22	four	four	CD
60025	102	23	small	small	JJ
60025	102	24	turnips	turnip	NNS
60025	102	25	,	,	,
60025	102	26	and	and	CC
60025	102	27	eight	eight	CD
60025	102	28	tomatas	tomata	NNS
60025	102	29	,	,	,
60025	102	30	also	also	RB
60025	102	31	cut	cut	VB
60025	102	32	up	up	RP
60025	102	33	;	;	:
60025	102	34	add	add	VB
60025	102	35	a	a	DT
60025	102	36	head	head	NN
60025	102	37	of	of	IN
60025	102	38	celery	celery	NN
60025	102	39	cut	cut	NN
60025	102	40	small	small	JJ
60025	102	41	.	.	.
60025	103	1	Put	put	VB
60025	103	2	in	in	RP
60025	103	3	a	a	DT
60025	103	4	very	very	RB
60025	103	5	small	small	JJ
60025	103	6	head	head	NN
60025	103	7	of	of	IN
60025	103	8	cabbage	cabbage	NN
60025	103	9	,	,	,
60025	103	10	cut	cut	VBN
60025	103	11	into	into	IN
60025	103	12	little	little	JJ
60025	103	13	pieces	piece	NNS
60025	103	14	.	.	.
60025	104	1	If	if	IN
60025	104	2	you	-PRON-	PRP
60025	104	3	have	have	VBP
60025	104	4	any	any	DT
60025	104	5	objection	objection	NN
60025	104	6	to	to	TO
60025	104	7	cabbage	cabbage	VB
60025	104	8	,	,	,
60025	104	9	substitute	substitute	VB
60025	104	10	a	a	DT
60025	104	11	larger	large	JJR
60025	104	12	proportion	proportion	NN
60025	104	13	of	of	IN
60025	104	14	the	the	DT
60025	104	15	other	other	JJ
60025	104	16	vegetables	vegetable	NNS
60025	104	17	.	.	.
60025	105	1	Put	put	VB
60025	105	2	in	in	RP
60025	105	3	also	also	RB
60025	105	4	a	a	DT
60025	105	5	bunch	bunch	NN
60025	105	6	of	of	IN
60025	105	7	sweet	sweet	JJ
60025	105	8	marjoram	marjoram	NNP
60025	105	9	,	,	,
60025	105	10	tied	tie	VBN
60025	105	11	up	up	RP
60025	105	12	in	in	IN
60025	105	13	a	a	DT
60025	105	14	thin	thin	JJ
60025	105	15	muslin	muslin	NN
60025	105	16	rag	rag	NN
60025	105	17	to	to	TO
60025	105	18	prevent	prevent	VB
60025	105	19	its	-PRON-	PRP$
60025	105	20	floating	floating	NN
60025	105	21	on	on	IN
60025	105	22	the	the	DT
60025	105	23	top	top	NN
60025	105	24	.	.	.
60025	106	1	Let	let	VB
60025	106	2	the	the	DT
60025	106	3	soup	soup	NN
60025	106	4	simmer	simmer	NN
60025	106	5	unceasingly	unceasingly	RB
60025	106	6	till	till	IN
60025	106	7	two	two	CD
60025	106	8	o'clock	o'clock	NN
60025	106	9	,	,	,
60025	106	10	skimming	skim	VBG
60025	106	11	it	-PRON-	PRP
60025	106	12	well	well	RB
60025	106	13	:	:	:
60025	106	14	then	then	RB
60025	106	15	take	take	VB
60025	106	16	it	-PRON-	PRP
60025	106	17	up	up	RP
60025	106	18	,	,	,
60025	106	19	and	and	CC
60025	106	20	put	put	VBD
60025	106	21	it	-PRON-	PRP
60025	106	22	into	into	IN
60025	106	23	a	a	DT
60025	106	24	tureen	tureen	NN
60025	106	25	.	.	.
60025	107	1	If	if	IN
60025	107	2	your	-PRON-	PRP$
60025	107	3	dinner	dinner	NN
60025	107	4	hour	hour	NN
60025	107	5	is	be	VBZ
60025	107	6	later	later	RB
60025	107	7	,	,	,
60025	107	8	you	-PRON-	PRP
60025	107	9	may	may	MD
60025	107	10	of	of	IN
60025	107	11	course	course	NN
60025	107	12	begin	begin	VB
60025	107	13	the	the	DT
60025	107	14	soup	soup	NN
60025	107	15	later	later	RB
60025	107	16	;	;	:
60025	107	17	but	but	CC
60025	107	18	it	-PRON-	PRP
60025	107	19	will	will	MD
60025	107	20	require	require	VB
60025	107	21	at	at	RB
60025	107	22	least	least	RBS
60025	107	23	eight	eight	CD
60025	107	24	hours	hour	NNS
60025	107	25	'	'	POS
60025	107	26	cooking	cooking	NN
60025	107	27	;	;	:
60025	107	28	remembering	remember	VBG
60025	107	29	to	to	TO
60025	107	30	put	put	VB
60025	107	31	in	in	IN
60025	107	32	the	the	DT
60025	107	33	vegetables	vegetable	NNS
60025	107	34	three	three	CD
60025	107	35	hours	hour	NNS
60025	107	36	after	after	IN
60025	107	37	the	the	DT
60025	107	38	meat	meat	NN
60025	107	39	.	.	.
60025	108	1	If	if	IN
60025	108	2	you	-PRON-	PRP
60025	108	3	wish	wish	VBP
60025	108	4	to	to	TO
60025	108	5	send	send	VB
60025	108	6	the	the	DT
60025	108	7	meat	meat	NN
60025	108	8	to	to	TO
60025	108	9	table	table	NN
60025	108	10	,	,	,
60025	108	11	take	take	VB
60025	108	12	the	the	DT
60025	108	13	best	good	JJS
60025	108	14	part	part	NN
60025	108	15	of	of	IN
60025	108	16	it	-PRON-	PRP
60025	108	17	out	out	IN
60025	108	18	of	of	IN
60025	108	19	the	the	DT
60025	108	20	soup	soup	NN
60025	108	21	,	,	,
60025	108	22	about	about	RB
60025	108	23	two	two	CD
60025	108	24	hours	hour	NNS
60025	108	25	before	before	IN
60025	108	26	dinner	dinner	NN
60025	108	27	.	.	.
60025	109	1	Have	have	VBP
60025	109	2	ready	ready	JJ
60025	109	3	another	another	DT
60025	109	4	pot	pot	NN
60025	109	5	with	with	IN
60025	109	6	a	a	DT
60025	109	7	dozen	dozen	NN
60025	109	8	tomatas	tomatas	NN
60025	109	9	and	and	CC
60025	109	10	a	a	DT
60025	109	11	few	few	JJ
60025	109	12	cloves	clove	NNS
60025	109	13	.	.	.
60025	110	1	Moisten	moisten	VB
60025	110	2	them	-PRON-	PRP
60025	110	3	with	with	IN
60025	110	4	a	a	DT
60025	110	5	little	little	JJ
60025	110	6	of	of	IN
60025	110	7	the	the	DT
60025	110	8	soup	soup	NN
60025	110	9	,	,	,
60025	110	10	just	just	RB
60025	110	11	sufficient	sufficient	JJ
60025	110	12	to	to	TO
60025	110	13	keep	keep	VB
60025	110	14	them	-PRON-	PRP
60025	110	15	from	from	IN
60025	110	16	burning	burn	VBG
60025	110	17	.	.	.
60025	111	1	When	when	WRB
60025	111	2	the	the	DT
60025	111	3	tomatas	tomata	NNS
60025	111	4	have	have	VBP
60025	111	5	stewed	stew	VBN
60025	111	6	down	down	RB
60025	111	7	soft	soft	RB
60025	111	8	,	,	,
60025	111	9	put	put	VB
60025	111	10	the	the	DT
60025	111	11	meat	meat	NN
60025	111	12	upon	upon	IN
60025	111	13	them	-PRON-	PRP
60025	111	14	,	,	,
60025	111	15	and	and	CC
60025	111	16	let	let	VB
60025	111	17	it	-PRON-	PRP
60025	111	18	brown	brown	VB
60025	111	19	till	till	IN
60025	111	20	dinner	dinner	NN
60025	111	21	time	time	NN
60025	111	22	over	over	IN
60025	111	23	a	a	DT
60025	111	24	few	few	JJ
60025	111	25	coals	coal	NNS
60025	111	26	,	,	,
60025	111	27	keeping	keep	VBG
60025	111	28	the	the	DT
60025	111	29	pot	pot	NN
60025	111	30	closely	closely	RB
60025	111	31	covered	cover	VBN
60025	111	32	:	:	:
60025	111	33	then	then	RB
60025	111	34	send	send	VB
60025	111	35	it	-PRON-	PRP
60025	111	36	to	to	TO
60025	111	37	table	table	VB
60025	111	38	on	on	IN
60025	111	39	a	a	DT
60025	111	40	dish	dish	NN
60025	111	41	by	by	IN
60025	111	42	itself	-PRON-	PRP
60025	111	43	.	.	.
60025	112	1	Let	let	VB
60025	112	2	the	the	DT
60025	112	3	remainder	remainder	NN
60025	112	4	of	of	IN
60025	112	5	the	the	DT
60025	112	6	meat	meat	NN
60025	112	7	be	be	VB
60025	112	8	left	leave	VBN
60025	112	9	in	in	IN
60025	112	10	the	the	DT
60025	112	11	large	large	JJ
60025	112	12	pot	pot	NN
60025	112	13	till	till	IN
60025	112	14	you	-PRON-	PRP
60025	112	15	send	send	VBP
60025	112	16	up	up	RP
60025	112	17	the	the	DT
60025	112	18	soup	soup	NN
60025	112	19	,	,	,
60025	112	20	as	as	IN
60025	112	21	by	by	IN
60025	112	22	that	that	DT
60025	112	23	time	time	NN
60025	112	24	it	-PRON-	PRP
60025	112	25	will	will	MD
60025	112	26	be	be	VB
60025	112	27	boiled	boil	VBN
60025	112	28	to	to	IN
60025	112	29	rags	rag	NNS
60025	112	30	and	and	CC
60025	112	31	have	have	VBP
60025	112	32	transferred	transfer	VBN
60025	112	33	all	all	PDT
60025	112	34	its	-PRON-	PRP$
60025	112	35	flavour	flavour	NN
60025	112	36	to	to	IN
60025	112	37	the	the	DT
60025	112	38	liquid	liquid	NN
60025	112	39	,	,	,
60025	112	40	which	which	WDT
60025	112	41	should	should	MD
60025	112	42	be	be	VB
60025	112	43	served	serve	VBN
60025	112	44	up	up	RP
60025	112	45	free	free	JJ
60025	112	46	from	from	IN
60025	112	47	shreds	shred	NNS
60025	112	48	.	.	.
60025	113	1	This	this	DT
60025	113	2	soup	soup	NN
60025	113	3	will	will	MD
60025	113	4	be	be	VB
60025	113	5	greatly	greatly	RB
60025	113	6	improved	improve	VBN
60025	113	7	by	by	IN
60025	113	8	the	the	DT
60025	113	9	addition	addition	NN
60025	113	10	of	of	IN
60025	113	11	a	a	DT
60025	113	12	few	few	JJ
60025	113	13	dozen	dozen	NN
60025	113	14	ochras	ochra	NNS
60025	113	15	cut	cut	VBD
60025	113	16	into	into	IN
60025	113	17	very	very	RB
60025	113	18	thin	thin	JJ
60025	113	19	slices	slice	NNS
60025	113	20	,	,	,
60025	113	21	and	and	CC
60025	113	22	put	put	VBD
60025	113	23	in	in	RP
60025	113	24	with	with	IN
60025	113	25	the	the	DT
60025	113	26	other	other	JJ
60025	113	27	vegetables	vegetable	NNS
60025	113	28	.	.	.
60025	114	1	You	-PRON-	PRP
60025	114	2	may	may	MD
60025	114	3	put	put	VB
60025	114	4	Lima	Lima	NNP
60025	114	5	beans	bean	NNS
60025	114	6	into	into	IN
60025	114	7	it	-PRON-	PRP
60025	114	8	,	,	,
60025	114	9	green	green	JJ
60025	114	10	peas	pea	NNS
60025	114	11	,	,	,
60025	114	12	or	or	CC
60025	114	13	indeed	indeed	RB
60025	114	14	any	any	DT
60025	114	15	vegetables	vegetable	NNS
60025	114	16	you	-PRON-	PRP
60025	114	17	like	like	VBP
60025	114	18	:	:	:
60025	114	19	or	or	CC
60025	114	20	you	-PRON-	PRP
60025	114	21	may	may	MD
60025	114	22	thicken	thicken	VB
60025	114	23	it	-PRON-	PRP
60025	114	24	with	with	IN
60025	114	25	ochras	ochras	NNP
60025	114	26	and	and	CC
60025	114	27	tomatas	tomata	VBZ
60025	114	28	only	only	RB
60025	114	29	.	.	.
60025	115	1	Next	next	JJ
60025	115	2	day	day	NN
60025	115	3	,	,	,
60025	115	4	take	take	VB
60025	115	5	what	what	WP
60025	115	6	is	be	VBZ
60025	115	7	left	leave	VBN
60025	115	8	of	of	IN
60025	115	9	the	the	DT
60025	115	10	soup	soup	NN
60025	115	11	,	,	,
60025	115	12	put	put	VBD
60025	115	13	it	-PRON-	PRP
60025	115	14	into	into	IN
60025	115	15	a	a	DT
60025	115	16	pot	pot	NN
60025	115	17	,	,	,
60025	115	18	and	and	CC
60025	115	19	simmer	simmer	VB
60025	115	20	it	-PRON-	PRP
60025	115	21	over	over	IN
60025	115	22	hot	hot	JJ
60025	115	23	coals	coal	NNS
60025	115	24	for	for	IN
60025	115	25	half	half	PDT
60025	115	26	an	an	DT
60025	115	27	hour	hour	NN
60025	115	28	:	:	:
60025	115	29	a	a	DT
60025	115	30	longer	long	JJR
60025	115	31	time	time	NN
60025	115	32	will	will	MD
60025	115	33	weaken	weaken	VB
60025	115	34	the	the	DT
60025	115	35	taste	taste	NN
60025	115	36	.	.	.
60025	116	1	If	if	IN
60025	116	2	it	-PRON-	PRP
60025	116	3	has	have	VBZ
60025	116	4	been	be	VBN
60025	116	5	well	well	RB
60025	116	6	made	make	VBN
60025	116	7	and	and	CC
60025	116	8	kept	keep	VBN
60025	116	9	in	in	IN
60025	116	10	a	a	DT
60025	116	11	cool	cool	JJ
60025	116	12	place	place	NN
60025	116	13	,	,	,
60025	116	14	it	-PRON-	PRP
60025	116	15	will	will	MD
60025	116	16	be	be	VB
60025	116	17	found	find	VBN
60025	116	18	better	well	RBR
60025	116	19	the	the	DT
60025	116	20	second	second	JJ
60025	116	21	day	day	NN
60025	116	22	than	than	IN
60025	116	23	the	the	DT
60025	116	24	first	first	JJ
60025	116	25	.	.	.
60025	117	1	If	if	IN
60025	117	2	your	-PRON-	PRP$
60025	117	3	family	family	NN
60025	117	4	is	be	VBZ
60025	117	5	very	very	RB
60025	117	6	small	small	JJ
60025	117	7	,	,	,
60025	117	8	and	and	CC
60025	117	9	the	the	DT
60025	117	10	leg	leg	NN
60025	117	11	of	of	IN
60025	117	12	beef	beef	NN
60025	117	13	large	large	JJ
60025	117	14	and	and	CC
60025	117	15	the	the	DT
60025	117	16	season	season	NN
60025	117	17	winter	winter	NN
60025	117	18	,	,	,
60025	117	19	it	-PRON-	PRP
60025	117	20	may	may	MD
60025	117	21	furnish	furnish	VB
60025	117	22	soup	soup	NN
60025	117	23	for	for	IN
60025	117	24	four	four	CD
60025	117	25	successive	successive	JJ
60025	117	26	days	day	NNS
60025	117	27	.	.	.
60025	118	1	Cut	cut	VB
60025	118	2	the	the	DT
60025	118	3	beef	beef	NN
60025	118	4	in	in	IN
60025	118	5	half	half	DT
60025	118	6	;	;	:
60025	118	7	make	make	VB
60025	118	8	soup	soup	NN
60025	118	9	of	of	IN
60025	118	10	the	the	DT
60025	118	11	first	first	JJ
60025	118	12	half	half	NN
60025	118	13	,	,	,
60025	118	14	in	in	IN
60025	118	15	the	the	DT
60025	118	16	manner	manner	NN
60025	118	17	above	above	IN
60025	118	18	directed	direct	VBN
60025	118	19	,	,	,
60025	118	20	and	and	CC
60025	118	21	have	have	VB
60025	118	22	the	the	DT
60025	118	23	remainder	remainder	NN
60025	118	24	warmed	warm	VBN
60025	118	25	next	next	JJ
60025	118	26	day	day	NN
60025	118	27	:	:	:
60025	118	28	then	then	RB
60025	118	29	on	on	IN
60025	118	30	the	the	DT
60025	118	31	third	third	JJ
60025	118	32	day	day	NN
60025	118	33	make	make	VBP
60025	118	34	fresh	fresh	JJ
60025	118	35	soup	soup	NN
60025	118	36	of	of	IN
60025	118	37	the	the	DT
60025	118	38	second	second	JJ
60025	118	39	half	half	NN
60025	118	40	.	.	.
60025	119	1	We	-PRON-	PRP
60025	119	2	have	have	VBP
60025	119	3	been	be	VBN
60025	119	4	minute	minute	NN
60025	119	5	in	in	IN
60025	119	6	these	these	DT
60025	119	7	directions	direction	NNS
60025	119	8	;	;	:
60025	119	9	for	for	IN
60025	119	10	if	if	IN
60025	119	11	strictly	strictly	RB
60025	119	12	followed	follow	VBN
60025	119	13	,	,	,
60025	119	14	the	the	DT
60025	119	15	soup	soup	NN
60025	119	16	,	,	,
60025	119	17	though	though	IN
60025	119	18	plain	plain	JJ
60025	119	19	,	,	,
60025	119	20	will	will	MD
60025	119	21	be	be	VB
60025	119	22	found	find	VBN
60025	119	23	excellent	excellent	JJ
60025	119	24	.	.	.
60025	120	1	If	if	IN
60025	120	2	you	-PRON-	PRP
60025	120	3	do	do	VBP
60025	120	4	not	not	RB
60025	120	5	intend	intend	VB
60025	120	6	to	to	TO
60025	120	7	serve	serve	VB
60025	120	8	up	up	RP
60025	120	9	the	the	DT
60025	120	10	meat	meat	NN
60025	120	11	separately	separately	RB
60025	120	12	,	,	,
60025	120	13	break	break	VB
60025	120	14	to	to	IN
60025	120	15	pieces	piece	NNS
60025	120	16	all	all	PDT
60025	120	17	the	the	DT
60025	120	18	bones	bone	NNS
60025	120	19	with	with	IN
60025	120	20	a	a	DT
60025	120	21	mallet	mallet	NN
60025	120	22	or	or	CC
60025	120	23	kitchen	kitchen	NN
60025	120	24	cleaver	cleaver	NN
60025	120	25	.	.	.
60025	121	1	This	this	DT
60025	121	2	,	,	,
60025	121	3	by	by	IN
60025	121	4	causing	cause	VBG
60025	121	5	them	-PRON-	PRP
60025	121	6	to	to	TO
60025	121	7	give	give	VB
60025	121	8	out	out	RP
60025	121	9	their	-PRON-	PRP$
60025	121	10	marrow	marrow	NN
60025	121	11	,	,	,
60025	121	12	&	&	CC
60025	121	13	c.	c.	NNP
60025	121	14	,	,	,
60025	121	15	will	will	MD
60025	121	16	greatly	greatly	RB
60025	121	17	enrich	enrich	VB
60025	121	18	the	the	DT
60025	121	19	liquid	liquid	NN
60025	121	20	.	.	.
60025	122	1	Do	do	VB
60025	122	2	this	this	DT
60025	122	3	,	,	,
60025	122	4	of	of	IN
60025	122	5	course	course	NN
60025	122	6	,	,	,
60025	122	7	when	when	WRB
60025	122	8	you	-PRON-	PRP
60025	122	9	first	first	RB
60025	122	10	begin	begin	VBP
60025	122	11	the	the	DT
60025	122	12	soup	soup	NN
60025	122	13	.	.	.
60025	123	1	It	-PRON-	PRP
60025	123	2	is	be	VBZ
60025	123	3	a	a	DT
60025	123	4	slovenly	slovenly	JJ
60025	123	5	and	and	CC
60025	123	6	vulgar	vulgar	JJ
60025	123	7	practice	practice	NN
60025	123	8	to	to	TO
60025	123	9	send	send	VB
60025	123	10	soup	soup	NN
60025	123	11	to	to	IN
60025	123	12	table	table	NN
60025	123	13	with	with	IN
60025	123	14	shreds	shred	NNS
60025	123	15	of	of	IN
60025	123	16	meat	meat	NN
60025	123	17	and	and	CC
60025	123	18	bits	bit	NNS
60025	123	19	of	of	IN
60025	123	20	bone	bone	NN
60025	123	21	in	in	IN
60025	123	22	it	-PRON-	PRP
60025	123	23	.	.	.
60025	124	1	FINE	FINE	NNP
60025	124	2	BEEF	BEEF	NNP
60025	124	3	SOUP	SOUP	NNP
60025	124	4	.	.	.
60025	125	1	Begin	begin	VB
60025	125	2	this	this	DT
60025	125	3	soup	soup	NN
60025	125	4	the	the	DT
60025	125	5	day	day	NN
60025	125	6	before	before	IN
60025	125	7	it	-PRON-	PRP
60025	125	8	is	be	VBZ
60025	125	9	wanted	want	VBN
60025	125	10	.	.	.
60025	126	1	Take	take	VB
60025	126	2	a	a	DT
60025	126	3	good	good	JJ
60025	126	4	piece	piece	NN
60025	126	5	of	of	IN
60025	126	6	fresh	fresh	JJ
60025	126	7	beef	beef	NN
60025	126	8	that	that	WDT
60025	126	9	has	have	VBZ
60025	126	10	been	be	VBN
60025	126	11	newly	newly	RB
60025	126	12	killed	kill	VBN
60025	126	13	:	:	:
60025	126	14	any	any	DT
60025	126	15	substantial	substantial	JJ
60025	126	16	part	part	NN
60025	126	17	will	will	MD
60025	126	18	do	do	VB
60025	126	19	that	that	DT
60025	126	20	has	have	VBZ
60025	126	21	not	not	RB
60025	126	22	too	too	RB
60025	126	23	much	much	JJ
60025	126	24	fat	fat	NN
60025	126	25	about	about	IN
60025	126	26	it	-PRON-	PRP
60025	126	27	:	:	:
60025	126	28	a	a	DT
60025	126	29	fore	fore	NN
60025	126	30	leg	leg	NN
60025	126	31	is	be	VBZ
60025	126	32	very	very	RB
60025	126	33	good	good	JJ
60025	126	34	for	for	IN
60025	126	35	this	this	DT
60025	126	36	purpose	purpose	NN
60025	126	37	.	.	.
60025	127	1	Wash	wash	VB
60025	127	2	it	-PRON-	PRP
60025	127	3	well	well	RB
60025	127	4	.	.	.
60025	128	1	Cut	cut	VB
60025	128	2	off	off	RP
60025	128	3	all	all	PDT
60025	128	4	the	the	DT
60025	128	5	meat	meat	NN
60025	128	6	,	,	,
60025	128	7	and	and	CC
60025	128	8	break	break	VB
60025	128	9	up	up	RP
60025	128	10	the	the	DT
60025	128	11	bones	bone	NNS
60025	128	12	.	.	.
60025	129	1	Put	put	VB
60025	129	2	the	the	DT
60025	129	3	meat	meat	NN
60025	129	4	and	and	CC
60025	129	5	the	the	DT
60025	129	6	bones	bone	NNS
60025	129	7	into	into	IN
60025	129	8	a	a	DT
60025	129	9	large	large	JJ
60025	129	10	pot	pot	NN
60025	129	11	,	,	,
60025	129	12	very	very	RB
60025	129	13	early	early	RB
60025	129	14	in	in	IN
60025	129	15	the	the	DT
60025	129	16	day	day	NN
60025	129	17	,	,	,
60025	129	18	so	so	IN
60025	129	19	as	as	IN
60025	129	20	to	to	TO
60025	129	21	allow	allow	VB
60025	129	22	eight	eight	CD
60025	129	23	or	or	CC
60025	129	24	nine	nine	CD
60025	129	25	hours	hour	NNS
60025	129	26	for	for	IN
60025	129	27	its	-PRON-	PRP$
60025	129	28	boiling	boiling	NN
60025	129	29	.	.	.
60025	130	1	Proportion	proportion	NN
60025	130	2	the	the	DT
60025	130	3	water	water	NN
60025	130	4	to	to	IN
60025	130	5	the	the	DT
60025	130	6	quantity	quantity	NN
60025	130	7	of	of	IN
60025	130	8	meat	meat	NN
60025	130	9	--	--	:
60025	130	10	about	about	IN
60025	130	11	a	a	DT
60025	130	12	pint	pint	NN
60025	130	13	and	and	CC
60025	130	14	a	a	DT
60025	130	15	half	half	NN
60025	130	16	to	to	IN
60025	130	17	each	each	DT
60025	130	18	pound	pound	NN
60025	130	19	.	.	.
60025	131	1	Sprinkle	sprinkle	VB
60025	131	2	the	the	DT
60025	131	3	meat	meat	NN
60025	131	4	with	with	IN
60025	131	5	a	a	DT
60025	131	6	small	small	JJ
60025	131	7	quantity	quantity	NN
60025	131	8	of	of	IN
60025	131	9	pepper	pepper	NN
60025	131	10	and	and	CC
60025	131	11	salt	salt	NN
60025	131	12	.	.	.
60025	132	1	Pour	pour	VB
60025	132	2	on	on	IN
60025	132	3	the	the	DT
60025	132	4	water	water	NN
60025	132	5	,	,	,
60025	132	6	hang	hang	VB
60025	132	7	it	-PRON-	PRP
60025	132	8	over	over	IN
60025	132	9	a	a	DT
60025	132	10	moderate	moderate	JJ
60025	132	11	fire	fire	NN
60025	132	12	,	,	,
60025	132	13	and	and	CC
60025	132	14	boil	boil	VB
60025	132	15	it	-PRON-	PRP
60025	132	16	slowly	slowly	RB
60025	132	17	:	:	:
60025	132	18	carefully	carefully	RB
60025	132	19	skimming	skim	VBG
60025	132	20	off	off	RP
60025	132	21	all	all	PDT
60025	132	22	the	the	DT
60025	132	23	fat	fat	NN
60025	132	24	that	that	WDT
60025	132	25	rises	rise	VBZ
60025	132	26	to	to	IN
60025	132	27	the	the	DT
60025	132	28	top	top	NN
60025	132	29	,	,	,
60025	132	30	and	and	CC
60025	132	31	keeping	keep	VBG
60025	132	32	it	-PRON-	PRP
60025	132	33	closely	closely	RB
60025	132	34	covered	cover	VBN
60025	132	35	,	,	,
60025	132	36	except	except	IN
60025	132	37	when	when	WRB
60025	132	38	you	-PRON-	PRP
60025	132	39	raise	raise	VBP
60025	132	40	the	the	DT
60025	132	41	lid	lid	NN
60025	132	42	to	to	TO
60025	132	43	skim	skim	VB
60025	132	44	it	-PRON-	PRP
60025	132	45	.	.	.
60025	133	1	Do	do	VB
60025	133	2	not	not	RB
60025	133	3	,	,	,
60025	133	4	on	on	IN
60025	133	5	any	any	DT
60025	133	6	account	account	NN
60025	133	7	,	,	,
60025	133	8	put	put	VBN
60025	133	9	in	in	IN
60025	133	10	additional	additional	JJ
60025	133	11	water	water	NN
60025	133	12	to	to	IN
60025	133	13	this	this	DT
60025	133	14	soup	soup	NN
60025	133	15	while	while	IN
60025	133	16	it	-PRON-	PRP
60025	133	17	is	be	VBZ
60025	133	18	boiling	boil	VBG
60025	133	19	;	;	:
60025	133	20	and	and	CC
60025	133	21	take	take	VB
60025	133	22	care	care	NN
60025	133	23	that	that	IN
60025	133	24	the	the	DT
60025	133	25	boiling	boiling	NN
60025	133	26	goes	go	VBZ
60025	133	27	steadily	steadily	RB
60025	133	28	on	on	RB
60025	133	29	,	,	,
60025	133	30	as	as	IN
60025	133	31	,	,	,
60025	133	32	if	if	IN
60025	133	33	it	-PRON-	PRP
60025	133	34	stops	stop	VBZ
60025	133	35	,	,	,
60025	133	36	the	the	DT
60025	133	37	soup	soup	NN
60025	133	38	will	will	MD
60025	133	39	be	be	VB
60025	133	40	much	much	RB
60025	133	41	injured	injure	VBN
60025	133	42	.	.	.
60025	134	1	But	but	CC
60025	134	2	if	if	IN
60025	134	3	the	the	DT
60025	134	4	fire	fire	NN
60025	134	5	is	be	VBZ
60025	134	6	too	too	RB
60025	134	7	great	great	JJ
60025	134	8	,	,	,
60025	134	9	and	and	CC
60025	134	10	the	the	DT
60025	134	11	soup	soup	NN
60025	134	12	boils	boil	VBZ
60025	134	13	too	too	RB
60025	134	14	fast	fast	RB
60025	134	15	,	,	,
60025	134	16	the	the	DT
60025	134	17	meat	meat	NN
60025	134	18	will	will	MD
60025	134	19	become	become	VB
60025	134	20	hard	hard	JJ
60025	134	21	and	and	CC
60025	134	22	tough	tough	JJ
60025	134	23	,	,	,
60025	134	24	and	and	CC
60025	134	25	will	will	MD
60025	134	26	not	not	RB
60025	134	27	give	give	VB
60025	134	28	out	out	RP
60025	134	29	its	-PRON-	PRP$
60025	134	30	juices	juice	NNS
60025	134	31	.	.	.
60025	135	1	After	after	IN
60025	135	2	the	the	DT
60025	135	3	meat	meat	NN
60025	135	4	is	be	VBZ
60025	135	5	reduced	reduce	VBN
60025	135	6	to	to	IN
60025	135	7	rags	rag	NNS
60025	135	8	,	,	,
60025	135	9	and	and	CC
60025	135	10	the	the	DT
60025	135	11	soup	soup	NN
60025	135	12	sufficiently	sufficiently	RB
60025	135	13	boiled	boil	VBD
60025	135	14	,	,	,
60025	135	15	remove	remove	VB
60025	135	16	the	the	DT
60025	135	17	pot	pot	NN
60025	135	18	from	from	IN
60025	135	19	the	the	DT
60025	135	20	fire	fire	NN
60025	135	21	,	,	,
60025	135	22	and	and	CC
60025	135	23	let	let	VB
60025	135	24	it	-PRON-	PRP
60025	135	25	stand	stand	VB
60025	135	26	in	in	IN
60025	135	27	the	the	DT
60025	135	28	corner	corner	NN
60025	135	29	for	for	IN
60025	135	30	a	a	DT
60025	135	31	quarter	quarter	NN
60025	135	32	of	of	IN
60025	135	33	an	an	DT
60025	135	34	hour	hour	NN
60025	135	35	to	to	TO
60025	135	36	settle	settle	VB
60025	135	37	.	.	.
60025	136	1	Then	then	RB
60025	136	2	take	take	VB
60025	136	3	it	-PRON-	PRP
60025	136	4	up	up	RP
60025	136	5	,	,	,
60025	136	6	strain	strain	VB
60025	136	7	it	-PRON-	PRP
60025	136	8	into	into	IN
60025	136	9	a	a	DT
60025	136	10	large	large	JJ
60025	136	11	earthen	earthen	JJ
60025	136	12	pan	pan	NN
60025	136	13	,	,	,
60025	136	14	cover	cover	VB
60025	136	15	it	-PRON-	PRP
60025	136	16	,	,	,
60025	136	17	and	and	CC
60025	136	18	set	set	VBD
60025	136	19	it	-PRON-	PRP
60025	136	20	away	away	RB
60025	136	21	in	in	IN
60025	136	22	a	a	DT
60025	136	23	cool	cool	RB
60025	136	24	dry	dry	JJ
60025	136	25	place	place	NN
60025	136	26	till	till	IN
60025	136	27	next	next	JJ
60025	136	28	day	day	NN
60025	136	29	.	.	.
60025	137	1	Straining	strain	VBG
60025	137	2	it	-PRON-	PRP
60025	137	3	makes	make	VBZ
60025	137	4	it	-PRON-	PRP
60025	137	5	clear	clear	JJ
60025	137	6	and	and	CC
60025	137	7	bright	bright	JJ
60025	137	8	,	,	,
60025	137	9	and	and	CC
60025	137	10	frees	free	VBZ
60025	137	11	it	-PRON-	PRP
60025	137	12	from	from	IN
60025	137	13	the	the	DT
60025	137	14	shreds	shred	NNS
60025	137	15	of	of	IN
60025	137	16	meat	meat	NN
60025	137	17	and	and	CC
60025	137	18	bone	bone	NN
60025	137	19	.	.	.
60025	138	1	If	if	IN
60025	138	2	you	-PRON-	PRP
60025	138	3	find	find	VBP
60025	138	4	that	that	IN
60025	138	5	it	-PRON-	PRP
60025	138	6	jellies	jelly	VBZ
60025	138	7	in	in	IN
60025	138	8	the	the	DT
60025	138	9	pan	pan	NN
60025	138	10	,	,	,
60025	138	11	(	(	-LRB-
60025	138	12	which	which	WDT
60025	138	13	it	-PRON-	PRP
60025	138	14	will	will	MD
60025	138	15	if	if	IN
60025	138	16	properly	properly	RB
60025	138	17	made	make	VBN
60025	138	18	,	,	,
60025	138	19	)	)	-RRB-
60025	138	20	do	do	VBP
60025	138	21	not	not	RB
60025	138	22	disturb	disturb	VB
60025	138	23	it	-PRON-	PRP
60025	138	24	till	till	IN
60025	138	25	you	-PRON-	PRP
60025	138	26	are	be	VBP
60025	138	27	ready	ready	JJ
60025	138	28	to	to	TO
60025	138	29	put	put	VB
60025	138	30	it	-PRON-	PRP
60025	138	31	into	into	IN
60025	138	32	the	the	DT
60025	138	33	pot	pot	NN
60025	138	34	for	for	IN
60025	138	35	the	the	DT
60025	138	36	second	second	JJ
60025	138	37	boiling	boiling	NN
60025	138	38	,	,	,
60025	138	39	as	as	IN
60025	138	40	breaking	break	VBG
60025	138	41	the	the	DT
60025	138	42	jelly	jelly	NNP
60025	138	43	may	may	MD
60025	138	44	prevent	prevent	VB
60025	138	45	it	-PRON-	PRP
60025	138	46	from	from	IN
60025	138	47	keeping	keep	VBG
60025	138	48	well	well	RB
60025	138	49	.	.	.
60025	139	1	On	on	IN
60025	139	2	the	the	DT
60025	139	3	following	follow	VBG
60025	139	4	morning	morning	NN
60025	139	5	,	,	,
60025	139	6	boil	boil	VB
60025	139	7	separately	separately	RB
60025	139	8	,	,	,
60025	139	9	carrots	carrot	NNS
60025	139	10	,	,	,
60025	139	11	turnips	turnip	NNS
60025	139	12	,	,	,
60025	139	13	onions	onion	NNS
60025	139	14	,	,	,
60025	139	15	celery	celery	NN
60025	139	16	,	,	,
60025	139	17	and	and	CC
60025	139	18	whatever	whatever	WDT
60025	139	19	other	other	JJ
60025	139	20	vegetables	vegetable	NNS
60025	139	21	you	-PRON-	PRP
60025	139	22	intend	intend	VBP
60025	139	23	to	to	TO
60025	139	24	thicken	thicken	VB
60025	139	25	the	the	DT
60025	139	26	soup	soup	NN
60025	139	27	with	with	IN
60025	139	28	.	.	.
60025	140	1	Tomatas	Tomatas	NNP
60025	140	2	will	will	MD
60025	140	3	greatly	greatly	RB
60025	140	4	improve	improve	VB
60025	140	5	it	-PRON-	PRP
60025	140	6	.	.	.
60025	141	1	Prepare	prepare	VB
60025	141	2	them	-PRON-	PRP
60025	141	3	by	by	IN
60025	141	4	taking	take	VBG
60025	141	5	off	off	RP
60025	141	6	the	the	DT
60025	141	7	skin	skin	NN
60025	141	8	,	,	,
60025	141	9	cutting	cut	VBG
60025	141	10	them	-PRON-	PRP
60025	141	11	into	into	IN
60025	141	12	small	small	JJ
60025	141	13	pieces	piece	NNS
60025	141	14	,	,	,
60025	141	15	and	and	CC
60025	141	16	stewing	stew	VBG
60025	141	17	them	-PRON-	PRP
60025	141	18	in	in	IN
60025	141	19	their	-PRON-	PRP$
60025	141	20	own	own	JJ
60025	141	21	juice	juice	NN
60025	141	22	till	till	IN
60025	141	23	they	-PRON-	PRP
60025	141	24	are	be	VBP
60025	141	25	entirely	entirely	RB
60025	141	26	dissolved	dissolve	VBN
60025	141	27	.	.	.
60025	142	1	Put	put	VB
60025	142	2	on	on	RP
60025	142	3	the	the	DT
60025	142	4	carrots	carrot	NNS
60025	142	5	before	before	IN
60025	142	6	any	any	DT
60025	142	7	of	of	IN
60025	142	8	the	the	DT
60025	142	9	other	other	JJ
60025	142	10	vegetables	vegetable	NNS
60025	142	11	,	,	,
60025	142	12	as	as	IN
60025	142	13	they	-PRON-	PRP
60025	142	14	require	require	VBP
60025	142	15	the	the	DT
60025	142	16	longest	long	JJS
60025	142	17	time	time	NN
60025	142	18	to	to	TO
60025	142	19	boil	boil	VB
60025	142	20	.	.	.
60025	143	1	Or	or	CC
60025	143	2	you	-PRON-	PRP
60025	143	3	may	may	MD
60025	143	4	slice	slice	VB
60025	143	5	and	and	CC
60025	143	6	put	put	VB
60025	143	7	into	into	IN
60025	143	8	the	the	DT
60025	143	9	soup	soup	NN
60025	143	10	a	a	DT
60025	143	11	portion	portion	NN
60025	143	12	of	of	IN
60025	143	13	the	the	DT
60025	143	14	vegetables	vegetable	NNS
60025	143	15	you	-PRON-	PRP
60025	143	16	are	be	VBP
60025	143	17	boiling	boil	VBG
60025	143	18	for	for	IN
60025	143	19	dinner	dinner	NN
60025	143	20	;	;	:
60025	143	21	but	but	CC
60025	143	22	they	-PRON-	PRP
60025	143	23	must	must	MD
60025	143	24	be	be	VB
60025	143	25	nearly	nearly	RB
60025	143	26	done	do	VBN
60025	143	27	before	before	IN
60025	143	28	you	-PRON-	PRP
60025	143	29	put	put	VBP
60025	143	30	them	-PRON-	PRP
60025	143	31	in	in	RP
60025	143	32	,	,	,
60025	143	33	as	as	IN
60025	143	34	the	the	DT
60025	143	35	second	second	JJ
60025	143	36	boiling	boiling	NN
60025	143	37	of	of	IN
60025	143	38	the	the	DT
60025	143	39	soup	soup	NN
60025	143	40	should	should	MD
60025	143	41	not	not	RB
60025	143	42	exceed	exceed	VB
60025	143	43	half	half	PDT
60025	143	44	an	an	DT
60025	143	45	hour	hour	NN
60025	143	46	,	,	,
60025	143	47	or	or	CC
60025	143	48	indeed	indeed	RB
60025	143	49	,	,	,
60025	143	50	just	just	RB
60025	143	51	sufficient	sufficient	JJ
60025	143	52	time	time	NN
60025	143	53	to	to	TO
60025	143	54	heat	heat	VB
60025	143	55	it	-PRON-	PRP
60025	143	56	thoroughly	thoroughly	RB
60025	143	57	.	.	.
60025	144	1	Scrape	scrape	VB
60025	144	2	off	off	RP
60025	144	3	carefully	carefully	RB
60025	144	4	from	from	IN
60025	144	5	the	the	DT
60025	144	6	cake	cake	NN
60025	144	7	of	of	IN
60025	144	8	jellied	jellied	NNP
60025	144	9	soup	soup	NN
60025	144	10	whatever	whatever	WDT
60025	144	11	fat	fat	NN
60025	144	12	or	or	CC
60025	144	13	sediment	sediment	NN
60025	144	14	may	may	MD
60025	144	15	still	still	RB
60025	144	16	be	be	VB
60025	144	17	remaining	remain	VBG
60025	144	18	on	on	IN
60025	144	19	it	-PRON-	PRP
60025	144	20	;	;	:
60025	144	21	divide	divide	VB
60025	144	22	the	the	DT
60025	144	23	jelly	jelly	NN
60025	144	24	into	into	IN
60025	144	25	pieces	piece	NNS
60025	144	26	,	,	,
60025	144	27	and	and	CC
60025	144	28	about	about	RB
60025	144	29	half	half	PDT
60025	144	30	an	an	DT
60025	144	31	hour	hour	NN
60025	144	32	before	before	IN
60025	144	33	it	-PRON-	PRP
60025	144	34	is	be	VBZ
60025	144	35	to	to	TO
60025	144	36	go	go	VB
60025	144	37	to	to	IN
60025	144	38	table	table	NN
60025	144	39	,	,	,
60025	144	40	put	put	VB
60025	144	41	it	-PRON-	PRP
60025	144	42	into	into	IN
60025	144	43	a	a	DT
60025	144	44	pot	pot	NN
60025	144	45	,	,	,
60025	144	46	add	add	VB
60025	144	47	the	the	DT
60025	144	48	various	various	JJ
60025	144	49	vegetables	vegetable	NNS
60025	144	50	,	,	,
60025	144	51	(	(	-LRB-
60025	144	52	having	have	VBG
60025	144	53	first	first	RB
60025	144	54	sliced	slice	VBN
60025	144	55	them	-PRON-	PRP
60025	144	56	,	,	,
60025	144	57	)	)	-RRB-
60025	144	58	in	in	IN
60025	144	59	sufficient	sufficient	JJ
60025	144	60	quantities	quantity	NNS
60025	144	61	to	to	TO
60025	144	62	make	make	VB
60025	144	63	the	the	DT
60025	144	64	soup	soup	NN
60025	144	65	very	very	RB
60025	144	66	thick	thick	JJ
60025	144	67	;	;	:
60025	144	68	hang	hang	VB
60025	144	69	it	-PRON-	PRP
60025	144	70	over	over	IN
60025	144	71	the	the	DT
60025	144	72	fire	fire	NN
60025	144	73	and	and	CC
60025	144	74	let	let	VB
60025	144	75	it	-PRON-	PRP
60025	144	76	boil	boil	VB
60025	144	77	slowly	slowly	RB
60025	144	78	,	,	,
60025	144	79	or	or	CC
60025	144	80	simmer	simmer	VB
60025	144	81	steadily	steadily	RB
60025	144	82	till	till	IN
60025	144	83	dinner	dinner	NN
60025	144	84	time	time	NN
60025	144	85	.	.	.
60025	145	1	Boiling	boil	VBG
60025	145	2	it	-PRON-	PRP
60025	145	3	much	much	JJ
60025	145	4	on	on	IN
60025	145	5	the	the	DT
60025	145	6	second	second	JJ
60025	145	7	day	day	NN
60025	145	8	will	will	MD
60025	145	9	destroy	destroy	VB
60025	145	10	the	the	DT
60025	145	11	flavour	flavour	NN
60025	145	12	,	,	,
60025	145	13	and	and	CC
60025	145	14	render	render	VB
60025	145	15	it	-PRON-	PRP
60025	145	16	flat	flat	JJ
60025	145	17	and	and	CC
60025	145	18	insipid	insipid	JJ
60025	145	19	.	.	.
60025	146	1	For	for	IN
60025	146	2	this	this	DT
60025	146	3	reason	reason	NN
60025	146	4	,	,	,
60025	146	5	in	in	IN
60025	146	6	making	make	VBG
60025	146	7	fine	fine	JJ
60025	146	8	,	,	,
60025	146	9	clear	clear	JJ
60025	146	10	beef	beef	NN
60025	146	11	soup	soup	NNP
60025	146	12	,	,	,
60025	146	13	the	the	DT
60025	146	14	vegetables	vegetable	NNS
60025	146	15	are	be	VBP
60025	146	16	to	to	TO
60025	146	17	be	be	VB
60025	146	18	cooked	cook	VBN
60025	146	19	separately	separately	RB
60025	146	20	.	.	.
60025	147	1	They	-PRON-	PRP
60025	147	2	need	nee	MD
60025	147	3	not	not	RB
60025	147	4	be	be	VB
60025	147	5	put	put	VBN
60025	147	6	in	in	IN
60025	147	7	the	the	DT
60025	147	8	first	first	JJ
60025	147	9	day	day	NN
60025	147	10	,	,	,
60025	147	11	as	as	IN
60025	147	12	the	the	DT
60025	147	13	soup	soup	NN
60025	147	14	is	be	VBZ
60025	147	15	to	to	TO
60025	147	16	be	be	VB
60025	147	17	strained	strain	VBN
60025	147	18	;	;	:
60025	147	19	and	and	CC
60025	147	20	on	on	IN
60025	147	21	the	the	DT
60025	147	22	second	second	JJ
60025	147	23	day	day	NN
60025	147	24	,	,	,
60025	147	25	if	if	IN
60025	147	26	put	put	VBN
60025	147	27	in	in	IN
60025	147	28	raw	raw	NN
60025	147	29	,	,	,
60025	147	30	the	the	DT
60025	147	31	length	length	NN
60025	147	32	of	of	IN
60025	147	33	time	time	NN
60025	147	34	required	require	VBN
60025	147	35	to	to	TO
60025	147	36	cook	cook	VB
60025	147	37	them	-PRON-	PRP
60025	147	38	would	would	MD
60025	147	39	spoil	spoil	VB
60025	147	40	the	the	DT
60025	147	41	soup	soup	NN
60025	147	42	by	by	IN
60025	147	43	doing	do	VBG
60025	147	44	it	-PRON-	PRP
60025	147	45	too	too	RB
60025	147	46	much	much	RB
60025	147	47	.	.	.
60025	148	1	We	-PRON-	PRP
60025	148	2	repeat	repeat	VBP
60025	148	3	,	,	,
60025	148	4	that	that	IN
60025	148	5	when	when	WRB
60025	148	6	soup	soup	NN
60025	148	7	has	have	VBZ
60025	148	8	been	be	VBN
60025	148	9	sufficiently	sufficiently	RB
60025	148	10	boiled	boil	VBN
60025	148	11	on	on	IN
60025	148	12	the	the	DT
60025	148	13	first	first	JJ
60025	148	14	day	day	NN
60025	148	15	,	,	,
60025	148	16	and	and	CC
60025	148	17	all	all	PDT
60025	148	18	the	the	DT
60025	148	19	juices	juice	NNS
60025	148	20	and	and	CC
60025	148	21	flavour	flavour	NN
60025	148	22	of	of	IN
60025	148	23	the	the	DT
60025	148	24	meat	meat	NN
60025	148	25	thoroughly	thoroughly	RB
60025	148	26	extracted	extract	VBN
60025	148	27	,	,	,
60025	148	28	half	half	PDT
60025	148	29	an	an	DT
60025	148	30	hour	hour	NN
60025	148	31	is	be	VBZ
60025	148	32	the	the	DT
60025	148	33	utmost	utmost	JJ
60025	148	34	it	-PRON-	PRP
60025	148	35	requires	require	VBZ
60025	148	36	on	on	IN
60025	148	37	the	the	DT
60025	148	38	second	second	NN
60025	148	39	.	.	.
60025	149	1	Carefully	carefully	RB
60025	149	2	avoid	avoid	VB
60025	149	3	seasoning	season	VBG
60025	149	4	it	-PRON-	PRP
60025	149	5	too	too	RB
60025	149	6	highly	highly	RB
60025	149	7	.	.	.
60025	150	1	Soup	soup	NN
60025	150	2	,	,	,
60025	150	3	otherwise	otherwise	RB
60025	150	4	excellent	excellent	JJ
60025	150	5	,	,	,
60025	150	6	is	be	VBZ
60025	150	7	frequently	frequently	RB
60025	150	8	spoiled	spoil	VBN
60025	150	9	by	by	IN
60025	150	10	too	too	RB
60025	150	11	much	much	JJ
60025	150	12	pepper	pepper	NN
60025	150	13	and	and	CC
60025	150	14	salt	salt	NN
60025	150	15	.	.	.
60025	151	1	These	these	DT
60025	151	2	condiments	condiment	NNS
60025	151	3	can	can	MD
60025	151	4	be	be	VB
60025	151	5	added	add	VBN
60025	151	6	at	at	IN
60025	151	7	table	table	NN
60025	151	8	,	,	,
60025	151	9	according	accord	VBG
60025	151	10	to	to	IN
60025	151	11	the	the	DT
60025	151	12	taste	taste	NN
60025	151	13	of	of	IN
60025	151	14	those	those	DT
60025	151	15	that	that	WDT
60025	151	16	are	be	VBP
60025	151	17	eating	eat	VBG
60025	151	18	it	-PRON-	PRP
60025	151	19	;	;	:
60025	151	20	but	but	CC
60025	151	21	if	if	IN
60025	151	22	too	too	RB
60025	151	23	large	large	JJ
60025	151	24	a	a	DT
60025	151	25	proportion	proportion	NN
60025	151	26	of	of	IN
60025	151	27	them	-PRON-	PRP
60025	151	28	is	be	VBZ
60025	151	29	put	put	VBN
60025	151	30	in	in	RP
60025	151	31	by	by	IN
60025	151	32	the	the	DT
60025	151	33	cook	cook	NN
60025	151	34	,	,	,
60025	151	35	there	there	EX
60025	151	36	is	be	VBZ
60025	151	37	then	then	RB
60025	151	38	no	no	DT
60025	151	39	remedy	remedy	NN
60025	151	40	,	,	,
60025	151	41	and	and	CC
60025	151	42	the	the	DT
60025	151	43	soup	soup	NN
60025	151	44	may	may	MD
60025	151	45	by	by	IN
60025	151	46	some	some	DT
60025	151	47	be	be	VB
60025	151	48	found	find	VBN
60025	151	49	uneatable	uneatable	JJ
60025	151	50	.	.	.
60025	152	1	Many	many	JJ
60025	152	2	persons	person	NNS
60025	152	3	prefer	prefer	VBP
60025	152	4	boiling	boil	VBG
60025	152	5	all	all	PDT
60025	152	6	the	the	DT
60025	152	7	vegetables	vegetable	NNS
60025	152	8	in	in	IN
60025	152	9	the	the	DT
60025	152	10	soup	soup	NN
60025	152	11	on	on	IN
60025	152	12	the	the	DT
60025	152	13	first	first	JJ
60025	152	14	day	day	NN
60025	152	15	,	,	,
60025	152	16	thinking	think	VBG
60025	152	17	that	that	IN
60025	152	18	they	-PRON-	PRP
60025	152	19	improve	improve	VBP
60025	152	20	its	-PRON-	PRP$
60025	152	21	flavour	flavour	NN
60025	152	22	.	.	.
60025	153	1	This	this	DT
60025	153	2	may	may	MD
60025	153	3	be	be	VB
60025	153	4	done	do	VBN
60025	153	5	in	in	IN
60025	153	6	common	common	JJ
60025	153	7	soup	soup	NN
60025	153	8	that	that	WDT
60025	153	9	is	be	VBZ
60025	153	10	not	not	RB
60025	153	11	to	to	TO
60025	153	12	be	be	VB
60025	153	13	strained	strain	VBN
60025	153	14	,	,	,
60025	153	15	but	but	CC
60025	153	16	is	be	VBZ
60025	153	17	inadmissible	inadmissible	JJ
60025	153	18	if	if	IN
60025	153	19	you	-PRON-	PRP
60025	153	20	wish	wish	VBP
60025	153	21	it	-PRON-	PRP
60025	153	22	to	to	TO
60025	153	23	be	be	VB
60025	153	24	very	very	RB
60025	153	25	bright	bright	JJ
60025	153	26	and	and	CC
60025	153	27	clear	clear	JJ
60025	153	28	.	.	.
60025	154	1	Also	also	RB
60025	154	2	,	,	,
60025	154	3	unless	unless	IN
60025	154	4	you	-PRON-	PRP
60025	154	5	have	have	VBP
60025	154	6	a	a	DT
60025	154	7	garden	garden	NN
60025	154	8	and	and	CC
60025	154	9	a	a	DT
60025	154	10	profusion	profusion	NN
60025	154	11	of	of	IN
60025	154	12	vegetables	vegetable	NNS
60025	154	13	of	of	IN
60025	154	14	your	-PRON-	PRP$
60025	154	15	own	own	JJ
60025	154	16	,	,	,
60025	154	17	it	-PRON-	PRP
60025	154	18	is	be	VBZ
60025	154	19	somewhat	somewhat	RB
60025	154	20	extravagant	extravagant	JJ
60025	154	21	,	,	,
60025	154	22	as	as	IN
60025	154	23	when	when	WRB
60025	154	24	strained	strain	VBN
60025	154	25	out	out	RP
60025	154	26	they	-PRON-	PRP
60025	154	27	are	be	VBP
60025	154	28	of	of	IN
60025	154	29	no	no	DT
60025	154	30	further	further	JJ
60025	154	31	use	use	NN
60025	154	32	,	,	,
60025	154	33	and	and	CC
60025	154	34	are	be	VBP
60025	154	35	therefore	therefore	RB
60025	154	36	wasted	waste	VBN
60025	154	37	.	.	.
60025	155	1	MUTTON	MUTTON	NNP
60025	155	2	SOUP	SOUP	NNP
60025	155	3	.	.	.
60025	156	1	Cut	cut	VB
60025	156	2	off	off	IN
60025	156	3	the	the	DT
60025	156	4	shoulder	shoulder	NN
60025	156	5	part	part	NN
60025	156	6	of	of	IN
60025	156	7	a	a	DT
60025	156	8	fore	fore	JJ
60025	156	9	quarter	quarter	NN
60025	156	10	of	of	IN
60025	156	11	mutton	mutton	NN
60025	156	12	,	,	,
60025	156	13	and	and	CC
60025	156	14	having	have	VBG
60025	156	15	cut	cut	VBN
60025	156	16	all	all	PDT
60025	156	17	the	the	DT
60025	156	18	meat	meat	NN
60025	156	19	from	from	IN
60025	156	20	the	the	DT
60025	156	21	bone	bone	NN
60025	156	22	,	,	,
60025	156	23	put	put	VB
60025	156	24	it	-PRON-	PRP
60025	156	25	into	into	IN
60025	156	26	a	a	DT
60025	156	27	soup	soup	NN
60025	156	28	pot	pot	NN
60025	156	29	with	with	IN
60025	156	30	two	two	CD
60025	156	31	quarts	quart	NNS
60025	156	32	of	of	IN
60025	156	33	water	water	NN
60025	156	34	.	.	.
60025	157	1	As	as	RB
60025	157	2	soon	soon	RB
60025	157	3	as	as	IN
60025	157	4	it	-PRON-	PRP
60025	157	5	boils	boil	VBZ
60025	157	6	,	,	,
60025	157	7	skim	skim	VB
60025	157	8	it	-PRON-	PRP
60025	157	9	well	well	RB
60025	157	10	,	,	,
60025	157	11	and	and	CC
60025	157	12	then	then	RB
60025	157	13	slacken	slacken	VBD
60025	157	14	the	the	DT
60025	157	15	fire	fire	NN
60025	157	16	and	and	CC
60025	157	17	simmer	simmer	VB
60025	157	18	the	the	DT
60025	157	19	meat	meat	NN
60025	157	20	for	for	IN
60025	157	21	an	an	DT
60025	157	22	hour	hour	NN
60025	157	23	and	and	CC
60025	157	24	a	a	DT
60025	157	25	half	half	NN
60025	157	26	.	.	.
60025	158	1	Then	then	RB
60025	158	2	take	take	VB
60025	158	3	the	the	DT
60025	158	4	remainder	remainder	NN
60025	158	5	of	of	IN
60025	158	6	the	the	DT
60025	158	7	mutton	mutton	NN
60025	158	8	,	,	,
60025	158	9	and	and	CC
60025	158	10	put	put	VBD
60025	158	11	it	-PRON-	PRP
60025	158	12	whole	whole	JJ
60025	158	13	into	into	IN
60025	158	14	the	the	DT
60025	158	15	soup	soup	NN
60025	158	16	-	-	HYPH
60025	158	17	pot	pot	NN
60025	158	18	with	with	IN
60025	158	19	sufficient	sufficient	JJ
60025	158	20	boiling	boiling	NN
60025	158	21	water	water	NN
60025	158	22	to	to	TO
60025	158	23	cover	cover	VB
60025	158	24	it	-PRON-	PRP
60025	158	25	well	well	RB
60025	158	26	,	,	,
60025	158	27	and	and	CC
60025	158	28	salt	salt	VB
60025	158	29	it	-PRON-	PRP
60025	158	30	to	to	IN
60025	158	31	your	-PRON-	PRP$
60025	158	32	taste	taste	NN
60025	158	33	.	.	.
60025	159	1	Skim	Skim	NNP
60025	159	2	it	-PRON-	PRP
60025	159	3	the	the	DT
60025	159	4	moment	moment	NN
60025	159	5	the	the	DT
60025	159	6	fresh	fresh	JJ
60025	159	7	piece	piece	NN
60025	159	8	of	of	IN
60025	159	9	meat	meat	NN
60025	159	10	begins	begin	VBZ
60025	159	11	to	to	TO
60025	159	12	boil	boil	VB
60025	159	13	,	,	,
60025	159	14	and	and	CC
60025	159	15	about	about	RB
60025	159	16	every	every	DT
60025	159	17	quarter	quarter	NN
60025	159	18	of	of	IN
60025	159	19	an	an	DT
60025	159	20	hour	hour	NN
60025	159	21	afterwards	afterwards	RB
60025	159	22	.	.	.
60025	160	1	It	-PRON-	PRP
60025	160	2	should	should	MD
60025	160	3	boil	boil	VB
60025	160	4	slowly	slowly	RB
60025	160	5	five	five	CD
60025	160	6	hours	hour	NNS
60025	160	7	.	.	.
60025	161	1	Prepare	prepare	VB
60025	161	2	half	half	PDT
60025	161	3	a	a	DT
60025	161	4	dozen	dozen	NN
60025	161	5	turnips	turnip	NNS
60025	161	6	,	,	,
60025	161	7	four	four	CD
60025	161	8	carrots,[B	carrots,[B	NNS
60025	161	9	]	]	-RRB-
60025	161	10	and	and	CC
60025	161	11	three	three	CD
60025	161	12	onions	onion	NNS
60025	161	13	,	,	,
60025	161	14	(	(	-LRB-
60025	161	15	all	all	DT
60025	161	16	cut	cut	VBD
60025	161	17	up	up	RP
60025	161	18	,	,	,
60025	161	19	but	but	CC
60025	161	20	not	not	RB
60025	161	21	small	small	JJ
60025	161	22	,	,	,
60025	161	23	)	)	-RRB-
60025	161	24	and	and	CC
60025	161	25	put	put	VBD
60025	161	26	them	-PRON-	PRP
60025	161	27	in	in	RP
60025	161	28	about	about	RB
60025	161	29	an	an	DT
60025	161	30	hour	hour	NN
60025	161	31	and	and	CC
60025	161	32	a	a	DT
60025	161	33	half	half	NN
60025	161	34	before	before	IN
60025	161	35	dinner	dinner	NN
60025	161	36	.	.	.
60025	162	1	You	-PRON-	PRP
60025	162	2	may	may	MD
60025	162	3	also	also	RB
60025	162	4	put	put	VB
60025	162	5	in	in	RP
60025	162	6	some	some	DT
60025	162	7	small	small	JJ
60025	162	8	dumplings	dumpling	NNS
60025	162	9	.	.	.
60025	163	1	Add	add	VB
60025	163	2	some	some	DT
60025	163	3	chopped	chop	VBN
60025	163	4	parsley	parsley	NN
60025	163	5	.	.	.
60025	164	1	Cut	cut	VB
60025	164	2	the	the	DT
60025	164	3	meat	meat	NN
60025	164	4	off	off	IN
60025	164	5	the	the	DT
60025	164	6	scrag	scrag	NN
60025	164	7	into	into	IN
60025	164	8	small	small	JJ
60025	164	9	pieces	piece	NNS
60025	164	10	,	,	,
60025	164	11	and	and	CC
60025	164	12	send	send	VB
60025	164	13	it	-PRON-	PRP
60025	164	14	to	to	TO
60025	164	15	table	table	VB
60025	164	16	in	in	IN
60025	164	17	the	the	DT
60025	164	18	tureen	tureen	NN
60025	164	19	with	with	IN
60025	164	20	the	the	DT
60025	164	21	soup	soup	NN
60025	164	22	.	.	.
60025	165	1	The	the	DT
60025	165	2	other	other	JJ
60025	165	3	half	half	NN
60025	165	4	of	of	IN
60025	165	5	the	the	DT
60025	165	6	mutton	mutton	NN
60025	165	7	should	should	MD
60025	165	8	be	be	VB
60025	165	9	served	serve	VBN
60025	165	10	on	on	IN
60025	165	11	a	a	DT
60025	165	12	separate	separate	JJ
60025	165	13	dish	dish	NN
60025	165	14	,	,	,
60025	165	15	with	with	IN
60025	165	16	whole	whole	JJ
60025	165	17	turnips	turnip	NNS
60025	165	18	boiled	boil	VBN
60025	165	19	and	and	CC
60025	165	20	laid	lay	VBN
60025	165	21	round	round	RB
60025	165	22	it	-PRON-	PRP
60025	165	23	.	.	.
60025	166	1	Many	many	JJ
60025	166	2	persons	person	NNS
60025	166	3	are	be	VBP
60025	166	4	fond	fond	JJ
60025	166	5	of	of	IN
60025	166	6	mutton	mutton	NN
60025	166	7	that	that	WDT
60025	166	8	has	have	VBZ
60025	166	9	been	be	VBN
60025	166	10	boiled	boil	VBN
60025	166	11	in	in	IN
60025	166	12	soup	soup	NN
60025	166	13	.	.	.
60025	167	1	You	-PRON-	PRP
60025	167	2	may	may	MD
60025	167	3	thicken	thicken	VB
60025	167	4	this	this	DT
60025	167	5	soup	soup	NN
60025	167	6	with	with	IN
60025	167	7	rice	rice	NN
60025	167	8	or	or	CC
60025	167	9	barley	barley	NN
60025	167	10	that	that	WDT
60025	167	11	has	have	VBZ
60025	167	12	first	first	RB
60025	167	13	been	be	VBN
60025	167	14	soaked	soak	VBN
60025	167	15	in	in	IN
60025	167	16	cold	cold	JJ
60025	167	17	water	water	NN
60025	167	18	;	;	:
60025	167	19	or	or	CC
60025	167	20	with	with	IN
60025	167	21	green	green	JJ
60025	167	22	peas	pea	NNS
60025	167	23	;	;	:
60025	167	24	or	or	CC
60025	167	25	with	with	IN
60025	167	26	young	young	JJ
60025	167	27	corn	corn	NN
60025	167	28	,	,	,
60025	167	29	cut	cut	VBD
60025	167	30	down	down	RP
60025	167	31	from	from	IN
60025	167	32	the	the	DT
60025	167	33	cob	cob	NN
60025	167	34	;	;	:
60025	167	35	or	or	CC
60025	167	36	with	with	IN
60025	167	37	tomatas	tomata	NNS
60025	167	38	scalded	scald	VBN
60025	167	39	,	,	,
60025	167	40	peeled	peel	VBN
60025	167	41	,	,	,
60025	167	42	and	and	CC
60025	167	43	cut	cut	VBN
60025	167	44	into	into	IN
60025	167	45	pieces	piece	NNS
60025	167	46	.	.	.
60025	168	1	_	_	NNP
60025	168	2	Cabbage	Cabbage	NNP
60025	168	3	Soup	Soup	NNP
60025	168	4	_	_	NNP
60025	168	5	may	may	MD
60025	168	6	be	be	VB
60025	168	7	made	make	VBN
60025	168	8	in	in	IN
60025	168	9	the	the	DT
60025	168	10	same	same	JJ
60025	168	11	manner	manner	NN
60025	168	12	,	,	,
60025	168	13	of	of	IN
60025	168	14	neck	neck	NN
60025	168	15	of	of	IN
60025	168	16	mutton	mutton	NN
60025	168	17	.	.	.
60025	169	1	Omit	omit	VB
60025	169	2	all	all	PDT
60025	169	3	the	the	DT
60025	169	4	other	other	JJ
60025	169	5	vegetables	vegetable	NNS
60025	169	6	,	,	,
60025	169	7	and	and	CC
60025	169	8	put	put	VBD
60025	169	9	in	in	RP
60025	169	10	a	a	DT
60025	169	11	large	large	JJ
60025	169	12	head	head	NN
60025	169	13	of	of	IN
60025	169	14	white	white	JJ
60025	169	15	cabbage	cabbage	NN
60025	169	16	,	,	,
60025	169	17	stripped	strip	VBN
60025	169	18	of	of	IN
60025	169	19	the	the	DT
60025	169	20	outside	outside	JJ
60025	169	21	leaves	leave	NNS
60025	169	22	,	,	,
60025	169	23	and	and	CC
60025	169	24	cut	cut	VB
60025	169	25	small	small	JJ
60025	169	26	.	.	.
60025	170	1	_	_	NNP
60025	170	2	Noodle	Noodle	NNP
60025	170	3	Soup	Soup	NNP
60025	170	4	_	_	NNP
60025	170	5	can	can	MD
60025	170	6	be	be	VB
60025	170	7	made	make	VBN
60025	170	8	in	in	IN
60025	170	9	this	this	DT
60025	170	10	manner	manner	NN
60025	170	11	also	also	RB
60025	170	12	.	.	.
60025	171	1	Noodles	noodle	NNS
60025	171	2	are	be	VBP
60025	171	3	a	a	DT
60025	171	4	mixture	mixture	NN
60025	171	5	of	of	IN
60025	171	6	flour	flour	NN
60025	171	7	and	and	CC
60025	171	8	beaten	beat	VBN
60025	171	9	egg	egg	NN
60025	171	10	,	,	,
60025	171	11	made	make	VBN
60025	171	12	into	into	IN
60025	171	13	a	a	DT
60025	171	14	stiff	stiff	JJ
60025	171	15	paste	paste	NN
60025	171	16	,	,	,
60025	171	17	kneaded	knead	VBN
60025	171	18	,	,	,
60025	171	19	rolled	roll	VBD
60025	171	20	out	out	RP
60025	171	21	very	very	RB
60025	171	22	thin	thin	JJ
60025	171	23	,	,	,
60025	171	24	and	and	CC
60025	171	25	cut	cut	VBN
60025	171	26	into	into	IN
60025	171	27	long	long	JJ
60025	171	28	narrow	narrow	JJ
60025	171	29	slips	slip	NNS
60025	171	30	,	,	,
60025	171	31	not	not	RB
60025	171	32	thicker	thick	JJR
60025	171	33	than	than	IN
60025	171	34	straws	straw	NNS
60025	171	35	,	,	,
60025	171	36	and	and	CC
60025	171	37	then	then	RB
60025	171	38	dried	dry	VBD
60025	171	39	three	three	CD
60025	171	40	or	or	CC
60025	171	41	four	four	CD
60025	171	42	hours	hour	NNS
60025	171	43	in	in	IN
60025	171	44	the	the	DT
60025	171	45	sun	sun	NN
60025	171	46	,	,	,
60025	171	47	on	on	IN
60025	171	48	tin	tin	NN
60025	171	49	or	or	CC
60025	171	50	pewter	pewter	NN
60025	171	51	plates	plate	NNS
60025	171	52	.	.	.
60025	172	1	They	-PRON-	PRP
60025	172	2	must	must	MD
60025	172	3	be	be	VB
60025	172	4	put	put	VBN
60025	172	5	in	in	IN
60025	172	6	the	the	DT
60025	172	7	soup	soup	NN
60025	172	8	shortly	shortly	RB
60025	172	9	before	before	IN
60025	172	10	dinner	dinner	NN
60025	172	11	,	,	,
60025	172	12	as	as	IN
60025	172	13	,	,	,
60025	172	14	if	if	IN
60025	172	15	boiled	boil	VBN
60025	172	16	too	too	RB
60025	172	17	long	long	RB
60025	172	18	they	-PRON-	PRP
60025	172	19	will	will	MD
60025	172	20	go	go	VB
60025	172	21	to	to	IN
60025	172	22	pieces	piece	NNS
60025	172	23	.	.	.
60025	173	1	With	with	IN
60025	173	2	the	the	DT
60025	173	3	mutton	mutton	NN
60025	173	4	that	that	WDT
60025	173	5	is	be	VBZ
60025	173	6	taken	take	VBN
60025	173	7	from	from	IN
60025	173	8	the	the	DT
60025	173	9	soup	soup	NN
60025	173	10	you	-PRON-	PRP
60025	173	11	may	may	MD
60025	173	12	send	send	VB
60025	173	13	to	to	TO
60025	173	14	table	table	VB
60025	173	15	some	some	DT
60025	173	16	suet	suet	JJ
60025	173	17	dumplings	dumpling	NNS
60025	173	18	,	,	,
60025	173	19	boiled	boil	VBN
60025	173	20	in	in	IN
60025	173	21	another	another	DT
60025	173	22	pot	pot	NN
60025	173	23	,	,	,
60025	173	24	and	and	CC
60025	173	25	served	serve	VBD
60025	173	26	on	on	IN
60025	173	27	a	a	DT
60025	173	28	separate	separate	JJ
60025	173	29	dish	dish	NN
60025	173	30	.	.	.
60025	174	1	Make	make	VB
60025	174	2	them	-PRON-	PRP
60025	174	3	in	in	IN
60025	174	4	the	the	DT
60025	174	5	proportion	proportion	NN
60025	174	6	of	of	IN
60025	174	7	half	half	PDT
60025	174	8	a	a	DT
60025	174	9	pound	pound	NN
60025	174	10	of	of	IN
60025	174	11	beef	beef	NN
60025	174	12	suet	suet	NN
60025	174	13	to	to	IN
60025	174	14	a	a	DT
60025	174	15	pound	pound	NN
60025	174	16	and	and	CC
60025	174	17	a	a	DT
60025	174	18	quarter	quarter	NN
60025	174	19	of	of	IN
60025	174	20	flour	flour	NN
60025	174	21	.	.	.
60025	175	1	Chop	chop	VB
60025	175	2	the	the	DT
60025	175	3	suet	suet	NN
60025	175	4	as	as	RB
60025	175	5	fine	fine	RB
60025	175	6	as	as	IN
60025	175	7	possible	possible	JJ
60025	175	8	,	,	,
60025	175	9	rub	rub	VB
60025	175	10	it	-PRON-	PRP
60025	175	11	into	into	IN
60025	175	12	the	the	DT
60025	175	13	flour	flour	NN
60025	175	14	,	,	,
60025	175	15	and	and	CC
60025	175	16	mix	mix	VB
60025	175	17	it	-PRON-	PRP
60025	175	18	into	into	IN
60025	175	19	a	a	DT
60025	175	20	dough	dough	NN
60025	175	21	with	with	IN
60025	175	22	a	a	DT
60025	175	23	little	little	JJ
60025	175	24	cold	cold	JJ
60025	175	25	water	water	NN
60025	175	26	.	.	.
60025	176	1	Roll	roll	VB
60025	176	2	it	-PRON-	PRP
60025	176	3	out	out	RP
60025	176	4	thick	thick	JJ
60025	176	5	,	,	,
60025	176	6	and	and	CC
60025	176	7	cut	cut	VBD
60025	176	8	it	-PRON-	PRP
60025	176	9	into	into	IN
60025	176	10	dumplings	dumpling	NNS
60025	176	11	about	about	IN
60025	176	12	as	as	RB
60025	176	13	large	large	JJ
60025	176	14	as	as	IN
60025	176	15	the	the	DT
60025	176	16	top	top	NN
60025	176	17	of	of	IN
60025	176	18	a	a	DT
60025	176	19	tumbler	tumbler	NN
60025	176	20	,	,	,
60025	176	21	and	and	CC
60025	176	22	boil	boil	VB
60025	176	23	them	-PRON-	PRP
60025	176	24	an	an	DT
60025	176	25	hour	hour	NN
60025	176	26	.	.	.
60025	177	1	FOOTNOTES	footnote	NNS
60025	177	2	:	:	:
60025	177	3	[	[	-LRB-
60025	177	4	B	b	NN
60025	177	5	]	]	-RRB-
60025	177	6	The	the	DT
60025	177	7	carrots	carrot	NNS
60025	177	8	should	should	MD
60025	177	9	be	be	VB
60025	177	10	put	put	VBN
60025	177	11	in	in	RP
60025	177	12	early	early	RB
60025	177	13	,	,	,
60025	177	14	as	as	IN
60025	177	15	they	-PRON-	PRP
60025	177	16	require	require	VBP
60025	177	17	a	a	DT
60025	177	18	long	long	JJ
60025	177	19	time	time	NN
60025	177	20	to	to	TO
60025	177	21	boil	boil	VB
60025	177	22	;	;	:
60025	177	23	if	if	IN
60025	177	24	full	full	JJ
60025	177	25	grown	grow	VBN
60025	177	26	,	,	,
60025	177	27	at	at	RB
60025	177	28	least	least	RBS
60025	177	29	three	three	CD
60025	177	30	hours	hour	NNS
60025	177	31	.	.	.
60025	178	1	VEAL	VEAL	NNP
60025	178	2	SOUP	SOUP	NNP
60025	178	3	.	.	.
60025	179	1	The	the	DT
60025	179	2	knuckle	knuckle	NN
60025	179	3	or	or	CC
60025	179	4	leg	leg	NN
60025	179	5	of	of	IN
60025	179	6	veal	veal	NN
60025	179	7	is	be	VBZ
60025	179	8	the	the	DT
60025	179	9	best	good	JJS
60025	179	10	for	for	IN
60025	179	11	soup	soup	NN
60025	179	12	.	.	.
60025	180	1	Wash	wash	VB
60025	180	2	it	-PRON-	PRP
60025	180	3	and	and	CC
60025	180	4	break	break	VB
60025	180	5	up	up	RP
60025	180	6	the	the	DT
60025	180	7	bones	bone	NNS
60025	180	8	.	.	.
60025	181	1	Put	put	VB
60025	181	2	it	-PRON-	PRP
60025	181	3	into	into	IN
60025	181	4	a	a	DT
60025	181	5	pot	pot	NN
60025	181	6	with	with	IN
60025	181	7	a	a	DT
60025	181	8	pound	pound	NN
60025	181	9	of	of	IN
60025	181	10	ham	ham	NN
60025	181	11	or	or	CC
60025	181	12	bacon	bacon	NN
60025	181	13	cut	cut	NN
60025	181	14	into	into	IN
60025	181	15	pieces	piece	NNS
60025	181	16	,	,	,
60025	181	17	and	and	CC
60025	181	18	water	water	NN
60025	181	19	enough	enough	JJ
60025	181	20	to	to	TO
60025	181	21	cover	cover	VB
60025	181	22	the	the	DT
60025	181	23	meat	meat	NN
60025	181	24	.	.	.
60025	182	1	A	a	DT
60025	182	2	set	set	NN
60025	182	3	of	of	IN
60025	182	4	calf	calf	NN
60025	182	5	's	's	POS
60025	182	6	feet	foot	NNS
60025	182	7	,	,	,
60025	182	8	cut	cut	VBN
60025	182	9	in	in	IN
60025	182	10	half	half	NN
60025	182	11	,	,	,
60025	182	12	will	will	MD
60025	182	13	greatly	greatly	RB
60025	182	14	improve	improve	VB
60025	182	15	it	-PRON-	PRP
60025	182	16	.	.	.
60025	183	1	After	after	IN
60025	183	2	it	-PRON-	PRP
60025	183	3	has	have	VBZ
60025	183	4	stewed	stew	VBN
60025	183	5	slowly	slowly	RB
60025	183	6	,	,	,
60025	183	7	till	till	IN
60025	183	8	all	all	PDT
60025	183	9	the	the	DT
60025	183	10	meat	meat	NN
60025	183	11	drops	drop	VBZ
60025	183	12	to	to	IN
60025	183	13	pieces	piece	NNS
60025	183	14	,	,	,
60025	183	15	strain	strain	VB
60025	183	16	it	-PRON-	PRP
60025	183	17	,	,	,
60025	183	18	return	return	VB
60025	183	19	it	-PRON-	PRP
60025	183	20	to	to	IN
60025	183	21	the	the	DT
60025	183	22	pot	pot	NN
60025	183	23	,	,	,
60025	183	24	and	and	CC
60025	183	25	put	put	VBD
60025	183	26	in	in	RP
60025	183	27	a	a	DT
60025	183	28	head	head	NN
60025	183	29	of	of	IN
60025	183	30	celery	celery	NN
60025	183	31	cut	cut	NN
60025	183	32	small	small	JJ
60025	183	33	,	,	,
60025	183	34	three	three	CD
60025	183	35	onions	onion	NNS
60025	183	36	,	,	,
60025	183	37	a	a	DT
60025	183	38	bunch	bunch	NN
60025	183	39	of	of	IN
60025	183	40	sweet	sweet	NNP
60025	183	41	marjoram	marjoram	NNP
60025	183	42	,	,	,
60025	183	43	a	a	DT
60025	183	44	carrot	carrot	NN
60025	183	45	and	and	CC
60025	183	46	a	a	DT
60025	183	47	turnip	turnip	NN
60025	183	48	cut	cut	NN
60025	183	49	into	into	IN
60025	183	50	pieces	piece	NNS
60025	183	51	,	,	,
60025	183	52	and	and	CC
60025	183	53	two	two	CD
60025	183	54	dozen	dozen	NN
60025	183	55	black	black	JJ
60025	183	56	pepper	pepper	NN
60025	183	57	-	-	HYPH
60025	183	58	corns	corn	NNS
60025	183	59	,	,	,
60025	183	60	but	but	CC
60025	183	61	not	not	RB
60025	183	62	any	any	DT
60025	183	63	salt	salt	NN
60025	183	64	.	.	.
60025	184	1	Add	add	VB
60025	184	2	some	some	DT
60025	184	3	small	small	JJ
60025	184	4	dumplings	dumpling	NNS
60025	184	5	made	make	VBN
60025	184	6	of	of	IN
60025	184	7	flour	flour	NN
60025	184	8	and	and	CC
60025	184	9	butter	butter	NN
60025	184	10	.	.	.
60025	185	1	Simmer	simmer	VB
60025	185	2	it	-PRON-	PRP
60025	185	3	another	another	DT
60025	185	4	hour	hour	NN
60025	185	5	,	,	,
60025	185	6	or	or	CC
60025	185	7	till	till	IN
60025	185	8	all	all	PDT
60025	185	9	the	the	DT
60025	185	10	vegetables	vegetable	NNS
60025	185	11	are	be	VBP
60025	185	12	sufficiently	sufficiently	RB
60025	185	13	done	do	VBN
60025	185	14	,	,	,
60025	185	15	and	and	CC
60025	185	16	thus	thus	RB
60025	185	17	send	send	VB
60025	185	18	it	-PRON-	PRP
60025	185	19	to	to	IN
60025	185	20	table	table	NN
60025	185	21	.	.	.
60025	186	1	You	-PRON-	PRP
60025	186	2	may	may	MD
60025	186	3	thicken	thicken	VB
60025	186	4	it	-PRON-	PRP
60025	186	5	with	with	IN
60025	186	6	noodles	noodle	NNS
60025	186	7	,	,	,
60025	186	8	that	that	WDT
60025	186	9	is	be	VBZ
60025	186	10	paste	paste	NN
60025	186	11	made	make	VBN
60025	186	12	of	of	IN
60025	186	13	flour	flour	NN
60025	186	14	and	and	CC
60025	186	15	beaten	beat	VBN
60025	186	16	egg	egg	NN
60025	186	17	,	,	,
60025	186	18	and	and	CC
60025	186	19	cut	cut	VBN
60025	186	20	into	into	IN
60025	186	21	long	long	JJ
60025	186	22	thin	thin	JJ
60025	186	23	slips	slip	NNS
60025	186	24	.	.	.
60025	187	1	Or	or	CC
60025	187	2	with	with	IN
60025	187	3	vermicelli	vermicelli	NN
60025	187	4	,	,	,
60025	187	5	rice	rice	NN
60025	187	6	,	,	,
60025	187	7	or	or	CC
60025	187	8	barley	barley	NN
60025	187	9	;	;	,
60025	187	10	or	or	CC
60025	187	11	with	with	IN
60025	187	12	green	green	JJ
60025	187	13	peas	pea	NNS
60025	187	14	,	,	,
60025	187	15	or	or	CC
60025	187	16	asparagus	asparagus	NN
60025	187	17	tops	top	NNS
60025	187	18	.	.	.
60025	188	1	RICH	RICH	NNP
60025	188	2	VEAL	VEAL	NNP
60025	188	3	SOUP	SOUP	NNP
60025	188	4	.	.	.
60025	189	1	Take	take	VB
60025	189	2	three	three	CD
60025	189	3	pounds	pound	NNS
60025	189	4	of	of	IN
60025	189	5	the	the	DT
60025	189	6	scrag	scrag	NN
60025	189	7	of	of	IN
60025	189	8	a	a	DT
60025	189	9	neck	neck	NN
60025	189	10	of	of	IN
60025	189	11	veal	veal	NN
60025	189	12	,	,	,
60025	189	13	cut	cut	VBD
60025	189	14	it	-PRON-	PRP
60025	189	15	into	into	IN
60025	189	16	pieces	piece	NNS
60025	189	17	,	,	,
60025	189	18	and	and	CC
60025	189	19	put	put	VBD
60025	189	20	it	-PRON-	PRP
60025	189	21	with	with	IN
60025	189	22	the	the	DT
60025	189	23	bones	bone	NNS
60025	189	24	(	(	-LRB-
60025	189	25	which	which	WDT
60025	189	26	must	must	MD
60025	189	27	be	be	VB
60025	189	28	broken	break	VBN
60025	189	29	up	up	RP
60025	189	30	)	)	-RRB-
60025	189	31	into	into	IN
60025	189	32	a	a	DT
60025	189	33	pot	pot	NN
60025	189	34	with	with	IN
60025	189	35	two	two	CD
60025	189	36	quarts	quart	NNS
60025	189	37	of	of	IN
60025	189	38	water	water	NN
60025	189	39	.	.	.
60025	190	1	Stew	stew	VB
60025	190	2	it	-PRON-	PRP
60025	190	3	till	till	IN
60025	190	4	the	the	DT
60025	190	5	meat	meat	NN
60025	190	6	is	be	VBZ
60025	190	7	done	do	VBN
60025	190	8	to	to	IN
60025	190	9	rags	rag	NNS
60025	190	10	,	,	,
60025	190	11	and	and	CC
60025	190	12	skim	skim	VB
60025	190	13	it	-PRON-	PRP
60025	190	14	well	well	RB
60025	190	15	.	.	.
60025	191	1	Then	then	RB
60025	191	2	strain	strain	VB
60025	191	3	it	-PRON-	PRP
60025	191	4	and	and	CC
60025	191	5	return	return	VB
60025	191	6	it	-PRON-	PRP
60025	191	7	to	to	IN
60025	191	8	the	the	DT
60025	191	9	pot	pot	NN
60025	191	10	.	.	.
60025	192	1	Blanch	blanch	NN
60025	192	2	and	and	CC
60025	192	3	pound	pound	NN
60025	192	4	in	in	IN
60025	192	5	a	a	DT
60025	192	6	mortar	mortar	NN
60025	192	7	to	to	IN
60025	192	8	a	a	DT
60025	192	9	smooth	smooth	JJ
60025	192	10	paste	paste	NN
60025	192	11	,	,	,
60025	192	12	a	a	DT
60025	192	13	quarter	quarter	NN
60025	192	14	of	of	IN
60025	192	15	a	a	DT
60025	192	16	pound	pound	NN
60025	192	17	of	of	IN
60025	192	18	sweet	sweet	JJ
60025	192	19	almonds	almond	NNS
60025	192	20	,	,	,
60025	192	21	and	and	CC
60025	192	22	mix	mix	VB
60025	192	23	them	-PRON-	PRP
60025	192	24	with	with	IN
60025	192	25	the	the	DT
60025	192	26	yolks	yolk	NNS
60025	192	27	of	of	IN
60025	192	28	six	six	CD
60025	192	29	hard	hard	JJ
60025	192	30	boiled	boil	VBN
60025	192	31	eggs	egg	NNS
60025	192	32	grated	grate	VBN
60025	192	33	,	,	,
60025	192	34	and	and	CC
60025	192	35	a	a	DT
60025	192	36	pint	pint	NN
60025	192	37	of	of	IN
60025	192	38	cream	cream	NN
60025	192	39	,	,	,
60025	192	40	which	which	WDT
60025	192	41	must	must	MD
60025	192	42	first	first	RB
60025	192	43	have	have	VB
60025	192	44	been	be	VBN
60025	192	45	boiled	boil	VBN
60025	192	46	or	or	CC
60025	192	47	it	-PRON-	PRP
60025	192	48	will	will	MD
60025	192	49	curdle	curdle	VB
60025	192	50	in	in	IN
60025	192	51	the	the	DT
60025	192	52	soup	soup	NN
60025	192	53	.	.	.
60025	193	1	Season	season	VB
60025	193	2	it	-PRON-	PRP
60025	193	3	with	with	IN
60025	193	4	nutmeg	nutmeg	NNP
60025	193	5	and	and	CC
60025	193	6	mace	mace	NN
60025	193	7	.	.	.
60025	194	1	Stir	stir	VB
60025	194	2	the	the	DT
60025	194	3	mixture	mixture	NN
60025	194	4	into	into	IN
60025	194	5	the	the	DT
60025	194	6	soup	soup	NN
60025	194	7	,	,	,
60025	194	8	and	and	CC
60025	194	9	let	let	VB
60025	194	10	it	-PRON-	PRP
60025	194	11	boil	boil	VB
60025	194	12	afterward	afterward	RB
60025	194	13	about	about	RB
60025	194	14	three	three	CD
60025	194	15	minutes	minute	NNS
60025	194	16	,	,	,
60025	194	17	stirring	stir	VBG
60025	194	18	all	all	PDT
60025	194	19	the	the	DT
60025	194	20	time	time	NN
60025	194	21	.	.	.
60025	195	1	Lay	Lay	NNP
60025	195	2	in	in	IN
60025	195	3	the	the	DT
60025	195	4	bottom	bottom	NN
60025	195	5	of	of	IN
60025	195	6	the	the	DT
60025	195	7	tureen	tureen	NN
60025	195	8	some	some	DT
60025	195	9	slices	slice	NNS
60025	195	10	of	of	IN
60025	195	11	bread	bread	NN
60025	195	12	without	without	IN
60025	195	13	the	the	DT
60025	195	14	crust	crust	NN
60025	195	15	.	.	.
60025	196	1	Pour	pour	VB
60025	196	2	the	the	DT
60025	196	3	soup	soup	NN
60025	196	4	upon	upon	IN
60025	196	5	it	-PRON-	PRP
60025	196	6	,	,	,
60025	196	7	and	and	CC
60025	196	8	send	send	VB
60025	196	9	it	-PRON-	PRP
60025	196	10	to	to	IN
60025	196	11	table	table	NN
60025	196	12	.	.	.
60025	197	1	CLEAR	CLEAR	NNP
60025	197	2	GRAVY	GRAVY	NNP
60025	197	3	SOUP	SOUP	NNP
60025	197	4	.	.	.
60025	198	1	Having	have	VBG
60025	198	2	well	well	RB
60025	198	3	buttered	butter	VBN
60025	198	4	the	the	DT
60025	198	5	inside	inside	NN
60025	198	6	of	of	IN
60025	198	7	a	a	DT
60025	198	8	nicely	nicely	RB
60025	198	9	tinned	tinned	JJ
60025	198	10	stew	stew	NN
60025	198	11	-	-	HYPH
60025	198	12	pot	pot	NN
60025	198	13	,	,	,
60025	198	14	cut	cut	VBD
60025	198	15	half	half	PDT
60025	198	16	a	a	DT
60025	198	17	pound	pound	NN
60025	198	18	of	of	IN
60025	198	19	ham	ham	NN
60025	198	20	into	into	IN
60025	198	21	slices	slice	NNS
60025	198	22	,	,	,
60025	198	23	and	and	CC
60025	198	24	lay	lie	VBD
60025	198	25	them	-PRON-	PRP
60025	198	26	at	at	IN
60025	198	27	the	the	DT
60025	198	28	bottom	bottom	NN
60025	198	29	,	,	,
60025	198	30	with	with	IN
60025	198	31	three	three	CD
60025	198	32	pounds	pound	NNS
60025	198	33	of	of	IN
60025	198	34	the	the	DT
60025	198	35	lean	lean	NN
60025	198	36	of	of	IN
60025	198	37	fresh	fresh	JJ
60025	198	38	beef	beef	NN
60025	198	39	,	,	,
60025	198	40	and	and	CC
60025	198	41	as	as	IN
60025	198	42	much	much	JJ
60025	198	43	veal	veal	NN
60025	198	44	,	,	,
60025	198	45	cut	cut	VBN
60025	198	46	from	from	IN
60025	198	47	the	the	DT
60025	198	48	bones	bone	NNS
60025	198	49	,	,	,
60025	198	50	which	which	WDT
60025	198	51	you	-PRON-	PRP
60025	198	52	must	must	MD
60025	198	53	afterward	afterward	RB
60025	198	54	break	break	VB
60025	198	55	to	to	IN
60025	198	56	pieces	piece	NNS
60025	198	57	,	,	,
60025	198	58	and	and	CC
60025	198	59	lay	lie	VBD
60025	198	60	on	on	IN
60025	198	61	the	the	DT
60025	198	62	meat	meat	NN
60025	198	63	.	.	.
60025	199	1	Cover	cover	VB
60025	199	2	the	the	DT
60025	199	3	pan	pan	NN
60025	199	4	closely	closely	RB
60025	199	5	,	,	,
60025	199	6	and	and	CC
60025	199	7	set	set	VBD
60025	199	8	it	-PRON-	PRP
60025	199	9	over	over	IN
60025	199	10	a	a	DT
60025	199	11	quick	quick	JJ
60025	199	12	fire	fire	NN
60025	199	13	.	.	.
60025	200	1	When	when	WRB
60025	200	2	the	the	DT
60025	200	3	meat	meat	NN
60025	200	4	begins	begin	VBZ
60025	200	5	to	to	TO
60025	200	6	stick	stick	VB
60025	200	7	to	to	IN
60025	200	8	the	the	DT
60025	200	9	pan	pan	NN
60025	200	10	,	,	,
60025	200	11	turn	turn	VB
60025	200	12	it	-PRON-	PRP
60025	200	13	;	;	:
60025	200	14	and	and	CC
60025	200	15	when	when	WRB
60025	200	16	there	there	EX
60025	200	17	is	be	VBZ
60025	200	18	a	a	DT
60025	200	19	nice	nice	JJ
60025	200	20	brown	brown	JJ
60025	200	21	glaze	glaze	NN
60025	200	22	at	at	IN
60025	200	23	the	the	DT
60025	200	24	bottom	bottom	NN
60025	200	25	,	,	,
60025	200	26	cover	cover	VB
60025	200	27	the	the	DT
60025	200	28	meat	meat	NN
60025	200	29	with	with	IN
60025	200	30	cold	cold	JJ
60025	200	31	water	water	NN
60025	200	32	.	.	.
60025	201	1	Watch	watch	VB
60025	201	2	it	-PRON-	PRP
60025	201	3	well	well	RB
60025	201	4	,	,	,
60025	201	5	and	and	CC
60025	201	6	when	when	WRB
60025	201	7	it	-PRON-	PRP
60025	201	8	is	be	VBZ
60025	201	9	just	just	RB
60025	201	10	coming	come	VBG
60025	201	11	to	to	IN
60025	201	12	a	a	DT
60025	201	13	boil	boil	NN
60025	201	14	,	,	,
60025	201	15	put	put	VBN
60025	201	16	in	in	RP
60025	201	17	a	a	DT
60025	201	18	pint	pint	NN
60025	201	19	of	of	IN
60025	201	20	water	water	NN
60025	201	21	.	.	.
60025	202	1	This	this	DT
60025	202	2	will	will	MD
60025	202	3	cause	cause	VB
60025	202	4	the	the	DT
60025	202	5	scum	scum	NN
60025	202	6	to	to	TO
60025	202	7	rise	rise	VB
60025	202	8	.	.	.
60025	203	1	Skim	Skim	NNP
60025	203	2	it	-PRON-	PRP
60025	203	3	well	well	RB
60025	203	4	,	,	,
60025	203	5	and	and	CC
60025	203	6	then	then	RB
60025	203	7	pour	pour	VBP
60025	203	8	in	in	IN
60025	203	9	another	another	DT
60025	203	10	pint	pint	NN
60025	203	11	of	of	IN
60025	203	12	water	water	NN
60025	203	13	;	;	:
60025	203	14	skim	skim	VB
60025	203	15	it	-PRON-	PRP
60025	203	16	again	again	RB
60025	203	17	;	;	:
60025	203	18	pour	pour	VB
60025	203	19	in	in	IN
60025	203	20	water	water	NN
60025	203	21	as	as	IN
60025	203	22	before	before	RB
60025	203	23	,	,	,
60025	203	24	a	a	DT
60025	203	25	pint	pint	NN
60025	203	26	at	at	IN
60025	203	27	a	a	DT
60025	203	28	time	time	NN
60025	203	29	,	,	,
60025	203	30	and	and	CC
60025	203	31	repeat	repeat	VB
60025	203	32	this	this	DT
60025	203	33	till	till	IN
60025	203	34	no	no	DT
60025	203	35	more	more	JJR
60025	203	36	scum	scum	NN
60025	203	37	rises	rise	NNS
60025	203	38	.	.	.
60025	204	1	In	in	IN
60025	204	2	skimming	skim	VBG
60025	204	3	,	,	,
60025	204	4	carefully	carefully	RB
60025	204	5	avoid	avoid	VB
60025	204	6	stirring	stir	VBG
60025	204	7	the	the	DT
60025	204	8	soup	soup	NN
60025	204	9	,	,	,
60025	204	10	as	as	IN
60025	204	11	that	that	DT
60025	204	12	will	will	MD
60025	204	13	injure	injure	VB
60025	204	14	its	-PRON-	PRP$
60025	204	15	clearness	clearness	NN
60025	204	16	.	.	.
60025	205	1	In	in	IN
60025	205	2	the	the	DT
60025	205	3	mean	mean	JJ
60025	205	4	time	time	NN
60025	205	5	prepare	prepare	VB
60025	205	6	your	-PRON-	PRP$
60025	205	7	vegetables	vegetable	NNS
60025	205	8	.	.	.
60025	206	1	Peel	peel	VB
60025	206	2	off	off	RP
60025	206	3	the	the	DT
60025	206	4	outer	outer	JJ
60025	206	5	skin	skin	NN
60025	206	6	of	of	IN
60025	206	7	three	three	CD
60025	206	8	large	large	JJ
60025	206	9	white	white	JJ
60025	206	10	onions	onion	NNS
60025	206	11	and	and	CC
60025	206	12	slice	slice	VB
60025	206	13	them	-PRON-	PRP
60025	206	14	.	.	.
60025	207	1	Pare	Pare	NNP
60025	207	2	three	three	CD
60025	207	3	large	large	JJ
60025	207	4	turnips	turnip	NNS
60025	207	5	,	,	,
60025	207	6	and	and	CC
60025	207	7	slice	slice	VB
60025	207	8	them	-PRON-	PRP
60025	207	9	also	also	RB
60025	207	10	.	.	.
60025	208	1	Wash	wash	VB
60025	208	2	clean	clean	JJ
60025	208	3	and	and	CC
60025	208	4	cut	cut	VBD
60025	208	5	into	into	IN
60025	208	6	small	small	JJ
60025	208	7	pieces	piece	NNS
60025	208	8	three	three	CD
60025	208	9	carrots	carrot	NNS
60025	208	10	,	,	,
60025	208	11	and	and	CC
60025	208	12	three	three	CD
60025	208	13	large	large	JJ
60025	208	14	heads	head	NNS
60025	208	15	of	of	IN
60025	208	16	celery	celery	NN
60025	208	17	.	.	.
60025	209	1	If	if	IN
60025	209	2	you	-PRON-	PRP
60025	209	3	can	can	MD
60025	209	4	not	not	RB
60025	209	5	obtain	obtain	VB
60025	209	6	fresh	fresh	JJ
60025	209	7	celery	celery	NN
60025	209	8	,	,	,
60025	209	9	substitute	substitute	VBP
60025	209	10	a	a	DT
60025	209	11	large	large	JJ
60025	209	12	table	table	NN
60025	209	13	-	-	HYPH
60025	209	14	spoonful	spoonful	JJ
60025	209	15	of	of	IN
60025	209	16	celery	celery	NN
60025	209	17	seed	seed	NN
60025	209	18	,	,	,
60025	209	19	tied	tie	VBD
60025	209	20	up	up	RP
60025	209	21	in	in	IN
60025	209	22	a	a	DT
60025	209	23	bit	bit	NN
60025	209	24	of	of	IN
60025	209	25	clear	clear	JJ
60025	209	26	muslin	muslin	NN
60025	209	27	.	.	.
60025	210	1	Put	put	VB
60025	210	2	the	the	DT
60025	210	3	vegetables	vegetable	NNS
60025	210	4	into	into	IN
60025	210	5	the	the	DT
60025	210	6	soup	soup	NN
60025	210	7	,	,	,
60025	210	8	and	and	CC
60025	210	9	then	then	RB
60025	210	10	place	place	VB
60025	210	11	the	the	DT
60025	210	12	pot	pot	NN
60025	210	13	on	on	IN
60025	210	14	one	one	CD
60025	210	15	side	side	NN
60025	210	16	of	of	IN
60025	210	17	the	the	DT
60025	210	18	fire	fire	NN
60025	210	19	,	,	,
60025	210	20	where	where	WRB
60025	210	21	the	the	DT
60025	210	22	heat	heat	NN
60025	210	23	is	be	VBZ
60025	210	24	not	not	RB
60025	210	25	so	so	RB
60025	210	26	great	great	JJ
60025	210	27	as	as	IN
60025	210	28	in	in	IN
60025	210	29	the	the	DT
60025	210	30	middle	middle	NN
60025	210	31	.	.	.
60025	211	1	Let	let	VB
60025	211	2	it	-PRON-	PRP
60025	211	3	boil	boil	VB
60025	211	4	gently	gently	RB
60025	211	5	for	for	IN
60025	211	6	four	four	CD
60025	211	7	hours	hour	NNS
60025	211	8	.	.	.
60025	212	1	Then	then	RB
60025	212	2	strain	strain	VB
60025	212	3	the	the	DT
60025	212	4	soup	soup	NN
60025	212	5	through	through	IN
60025	212	6	a	a	DT
60025	212	7	fine	fine	JJ
60025	212	8	towel	towel	NN
60025	212	9	or	or	CC
60025	212	10	linen	linen	NN
60025	212	11	bag	bag	NN
60025	212	12	into	into	IN
60025	212	13	a	a	DT
60025	212	14	large	large	JJ
60025	212	15	stone	stone	NN
60025	212	16	pan	pan	NN
60025	212	17	,	,	,
60025	212	18	but	but	CC
60025	212	19	do	do	VBP
60025	212	20	not	not	RB
60025	212	21	squeeze	squeeze	VB
60025	212	22	the	the	DT
60025	212	23	bag	bag	NN
60025	212	24	,	,	,
60025	212	25	or	or	CC
60025	212	26	the	the	DT
60025	212	27	soap	soap	NN
60025	212	28	will	will	MD
60025	212	29	be	be	VB
60025	212	30	cloudy	cloudy	JJ
60025	212	31	,	,	,
60025	212	32	and	and	CC
60025	212	33	look	look	VB
60025	212	34	dull	dull	JJ
60025	212	35	instead	instead	RB
60025	212	36	of	of	IN
60025	212	37	clear	clear	JJ
60025	212	38	.	.	.
60025	213	1	In	in	IN
60025	213	2	pouring	pour	VBG
60025	213	3	it	-PRON-	PRP
60025	213	4	into	into	IN
60025	213	5	the	the	DT
60025	213	6	straining	strain	VBG
60025	213	7	cloth	cloth	NN
60025	213	8	,	,	,
60025	213	9	be	be	VB
60025	213	10	careful	careful	JJ
60025	213	11	not	not	RB
60025	213	12	to	to	TO
60025	213	13	disturb	disturb	VB
60025	213	14	the	the	DT
60025	213	15	ingredients	ingredient	NNS
60025	213	16	at	at	IN
60025	213	17	the	the	DT
60025	213	18	bottom	bottom	NN
60025	213	19	of	of	IN
60025	213	20	the	the	DT
60025	213	21	soup	soup	NN
60025	213	22	-	-	HYPH
60025	213	23	pot	pot	NN
60025	213	24	.	.	.
60025	214	1	This	this	DT
60025	214	2	soup	soup	NN
60025	214	3	should	should	MD
60025	214	4	be	be	VB
60025	214	5	of	of	IN
60025	214	6	a	a	DT
60025	214	7	fine	fine	JJ
60025	214	8	clear	clear	JJ
60025	214	9	amber	amber	NN
60025	214	10	colour	colour	NN
60025	214	11	.	.	.
60025	215	1	If	if	IN
60025	215	2	not	not	RB
60025	215	3	perfectly	perfectly	RB
60025	215	4	bright	bright	JJ
60025	215	5	after	after	IN
60025	215	6	straining	strain	VBG
60025	215	7	,	,	,
60025	215	8	you	-PRON-	PRP
60025	215	9	may	may	MD
60025	215	10	clarify	clarify	VB
60025	215	11	it	-PRON-	PRP
60025	215	12	in	in	IN
60025	215	13	this	this	DT
60025	215	14	manner	manner	NN
60025	215	15	.	.	.
60025	216	1	Put	put	VB
60025	216	2	it	-PRON-	PRP
60025	216	3	into	into	IN
60025	216	4	the	the	DT
60025	216	5	stew	stew	NN
60025	216	6	-	-	HYPH
60025	216	7	pan	pan	NN
60025	216	8	.	.	.
60025	217	1	Break	break	VB
60025	217	2	the	the	DT
60025	217	3	whites	white	NNS
60025	217	4	of	of	IN
60025	217	5	two	two	CD
60025	217	6	eggs	egg	NNS
60025	217	7	into	into	IN
60025	217	8	a	a	DT
60025	217	9	basin	basin	NN
60025	217	10	,	,	,
60025	217	11	carefully	carefully	RB
60025	217	12	avoiding	avoid	VBG
60025	217	13	the	the	DT
60025	217	14	smallest	small	JJS
60025	217	15	particle	particle	NN
60025	217	16	of	of	IN
60025	217	17	the	the	DT
60025	217	18	yolk	yolk	NN
60025	217	19	.	.	.
60025	218	1	Beat	beat	VB
60025	218	2	the	the	DT
60025	218	3	white	white	NN
60025	218	4	of	of	IN
60025	218	5	egg	egg	NN
60025	218	6	to	to	IN
60025	218	7	a	a	DT
60025	218	8	stiff	stiff	JJ
60025	218	9	froth	froth	NN
60025	218	10	,	,	,
60025	218	11	and	and	CC
60025	218	12	then	then	RB
60025	218	13	mix	mix	VB
60025	218	14	it	-PRON-	PRP
60025	218	15	gradually	gradually	RB
60025	218	16	with	with	IN
60025	218	17	the	the	DT
60025	218	18	soup	soup	NN
60025	218	19	.	.	.
60025	219	1	Set	set	VB
60025	219	2	it	-PRON-	PRP
60025	219	3	over	over	IN
60025	219	4	the	the	DT
60025	219	5	fire	fire	NN
60025	219	6	,	,	,
60025	219	7	and	and	CC
60025	219	8	stir	stir	VB
60025	219	9	it	-PRON-	PRP
60025	219	10	till	till	IN
60025	219	11	it	-PRON-	PRP
60025	219	12	boils	boil	VBZ
60025	219	13	briskly	briskly	RB
60025	219	14	.	.	.
60025	220	1	Then	then	RB
60025	220	2	take	take	VB
60025	220	3	it	-PRON-	PRP
60025	220	4	off	off	RP
60025	220	5	,	,	,
60025	220	6	and	and	CC
60025	220	7	set	set	VBD
60025	220	8	it	-PRON-	PRP
60025	220	9	beside	beside	IN
60025	220	10	the	the	DT
60025	220	11	fire	fire	NN
60025	220	12	to	to	TO
60025	220	13	settle	settle	VB
60025	220	14	for	for	IN
60025	220	15	ten	ten	CD
60025	220	16	minutes	minute	NNS
60025	220	17	.	.	.
60025	221	1	Strain	strain	VB
60025	221	2	it	-PRON-	PRP
60025	221	3	then	then	RB
60025	221	4	through	through	IN
60025	221	5	a	a	DT
60025	221	6	clean	clean	JJ
60025	221	7	napkin	napkin	NN
60025	221	8	,	,	,
60025	221	9	and	and	CC
60025	221	10	it	-PRON-	PRP
60025	221	11	will	will	MD
60025	221	12	be	be	VB
60025	221	13	fit	fit	JJ
60025	221	14	for	for	IN
60025	221	15	use	use	NN
60025	221	16	.	.	.
60025	222	1	But	but	CC
60025	222	2	it	-PRON-	PRP
60025	222	3	is	be	VBZ
60025	222	4	better	well	JJR
60025	222	5	to	to	TO
60025	222	6	have	have	VB
60025	222	7	the	the	DT
60025	222	8	soup	soup	NN
60025	222	9	clear	clear	JJ
60025	222	10	by	by	IN
60025	222	11	making	make	VBG
60025	222	12	it	-PRON-	PRP
60025	222	13	carefully	carefully	RB
60025	222	14	,	,	,
60025	222	15	than	than	IN
60025	222	16	to	to	TO
60025	222	17	depend	depend	VB
60025	222	18	on	on	IN
60025	222	19	clarifying	clarify	VBG
60025	222	20	it	-PRON-	PRP
60025	222	21	afterward	afterward	RB
60025	222	22	,	,	,
60025	222	23	as	as	IN
60025	222	24	the	the	DT
60025	222	25	white	white	NN
60025	222	26	of	of	IN
60025	222	27	egg	egg	NN
60025	222	28	weakens	weaken	VBZ
60025	222	29	the	the	DT
60025	222	30	taste	taste	NN
60025	222	31	.	.	.
60025	223	1	In	in	IN
60025	223	2	making	make	VBG
60025	223	3	this	this	DT
60025	223	4	(	(	-LRB-
60025	223	5	which	which	WDT
60025	223	6	is	be	VBZ
60025	223	7	quite	quite	PDT
60025	223	8	a	a	DT
60025	223	9	show	show	NN
60025	223	10	-	-	HYPH
60025	223	11	soup	soup	NN
60025	223	12	)	)	-RRB-
60025	223	13	it	-PRON-	PRP
60025	223	14	is	be	VBZ
60025	223	15	customary	customary	JJ
60025	223	16	to	to	TO
60025	223	17	reverse	reverse	VB
60025	223	18	the	the	DT
60025	223	19	general	general	JJ
60025	223	20	rule	rule	NN
60025	223	21	,	,	,
60025	223	22	and	and	CC
60025	223	23	pour	pour	VB
60025	223	24	in	in	IN
60025	223	25	cold	cold	JJ
60025	223	26	water	water	NN
60025	223	27	.	.	.
60025	224	1	SOUPE	SOUPE	NNP
60025	224	2	Ã	Ã	NNP
60025	224	3	�	�	NNP
60025	224	4	LA	LA	NNP
60025	224	5	JULIENNE	JULIENNE	NNP
60025	224	6	.	.	.
60025	225	1	Make	make	VB
60025	225	2	a	a	DT
60025	225	3	gravy	gravy	NN
60025	225	4	soup	soup	NN
60025	225	5	as	as	IN
60025	225	6	in	in	IN
60025	225	7	the	the	DT
60025	225	8	preceding	precede	VBG
60025	225	9	receipt	receipt	NN
60025	225	10	,	,	,
60025	225	11	and	and	CC
60025	225	12	strain	strain	VB
60025	225	13	it	-PRON-	PRP
60025	225	14	before	before	IN
60025	225	15	you	-PRON-	PRP
60025	225	16	put	put	VBP
60025	225	17	in	in	IN
60025	225	18	the	the	DT
60025	225	19	vegetables	vegetable	NNS
60025	225	20	.	.	.
60025	226	1	Cut	cut	VB
60025	226	2	some	some	DT
60025	226	3	turnips	turnip	NNS
60025	226	4	and	and	CC
60025	226	5	carrots	carrot	NNS
60025	226	6	into	into	IN
60025	226	7	ribands	riband	NNS
60025	226	8	,	,	,
60025	226	9	and	and	CC
60025	226	10	some	some	DT
60025	226	11	onions	onion	NNS
60025	226	12	and	and	CC
60025	226	13	celery	celery	NN
60025	226	14	into	into	IN
60025	226	15	lozenges	lozenge	NNS
60025	226	16	or	or	CC
60025	226	17	long	long	JJ
60025	226	18	diamond	diamond	NN
60025	226	19	-	-	HYPH
60025	226	20	shaped	shape	VBN
60025	226	21	pieces	piece	NNS
60025	226	22	.	.	.
60025	227	1	Boil	boil	VB
60025	227	2	them	-PRON-	PRP
60025	227	3	separately	separately	RB
60025	227	4	.	.	.
60025	228	1	When	when	WRB
60025	228	2	the	the	DT
60025	228	3	vegetables	vegetable	NNS
60025	228	4	are	be	VBP
60025	228	5	thoroughly	thoroughly	RB
60025	228	6	boiled	boil	VBN
60025	228	7	,	,	,
60025	228	8	put	put	VB
60025	228	9	them	-PRON-	PRP
60025	228	10	with	with	IN
60025	228	11	the	the	DT
60025	228	12	soup	soup	NN
60025	228	13	into	into	IN
60025	228	14	the	the	DT
60025	228	15	tureen	tureen	NN
60025	228	16	,	,	,
60025	228	17	and	and	CC
60025	228	18	then	then	RB
60025	228	19	lay	lie	VBD
60025	228	20	gently	gently	RB
60025	228	21	on	on	IN
60025	228	22	the	the	DT
60025	228	23	top	top	NN
60025	228	24	some	some	DT
60025	228	25	small	small	JJ
60025	228	26	squares	square	NNS
60025	228	27	of	of	IN
60025	228	28	toasted	toast	VBN
60025	228	29	bread	bread	NN
60025	228	30	without	without	IN
60025	228	31	crust	crust	NN
60025	228	32	;	;	,
60025	228	33	taking	take	VBG
60025	228	34	care	care	NN
60025	228	35	that	that	IN
60025	228	36	they	-PRON-	PRP
60025	228	37	do	do	VBP
60025	228	38	not	not	RB
60025	228	39	crumble	crumble	VB
60025	228	40	down	down	RP
60025	228	41	and	and	CC
60025	228	42	disturb	disturb	VB
60025	228	43	the	the	DT
60025	228	44	brightness	brightness	NN
60025	228	45	of	of	IN
60025	228	46	the	the	DT
60025	228	47	soup	soup	NN
60025	228	48	,	,	,
60025	228	49	which	which	WDT
60025	228	50	should	should	MD
60025	228	51	be	be	VB
60025	228	52	of	of	IN
60025	228	53	a	a	DT
60025	228	54	clear	clear	JJ
60025	228	55	amber	amber	NN
60025	228	56	colour	colour	NN
60025	228	57	.	.	.
60025	229	1	MACCARONI	MACCARONI	NNP
60025	229	2	SOUP	SOUP	NNP
60025	229	3	.	.	.
60025	230	1	This	this	DT
60025	230	2	also	also	RB
60025	230	3	is	be	VBZ
60025	230	4	made	make	VBN
60025	230	5	of	of	IN
60025	230	6	clear	clear	JJ
60025	230	7	gravy	gravy	NNP
60025	230	8	soup	soup	NNP
60025	230	9	.	.	.
60025	231	1	Cut	cut	VB
60025	231	2	up	up	RP
60025	231	3	and	and	CC
60025	231	4	boil	boil	VB
60025	231	5	the	the	DT
60025	231	6	maccaroni	maccaroni	NN
60025	231	7	by	by	IN
60025	231	8	itself	-PRON-	PRP
60025	231	9	in	in	IN
60025	231	10	a	a	DT
60025	231	11	very	very	RB
60025	231	12	little	little	JJ
60025	231	13	water	water	NN
60025	231	14	,	,	,
60025	231	15	allowing	allow	VBG
60025	231	16	a	a	DT
60025	231	17	quarter	quarter	NN
60025	231	18	of	of	IN
60025	231	19	a	a	DT
60025	231	20	pound	pound	NN
60025	231	21	to	to	IN
60025	231	22	a	a	DT
60025	231	23	quart	quart	NN
60025	231	24	of	of	IN
60025	231	25	soup	soup	NN
60025	231	26	.	.	.
60025	232	1	The	the	DT
60025	232	2	pieces	piece	NNS
60025	232	3	should	should	MD
60025	232	4	be	be	VB
60025	232	5	about	about	RB
60025	232	6	an	an	DT
60025	232	7	inch	inch	NN
60025	232	8	long	long	RB
60025	232	9	.	.	.
60025	233	1	Put	put	VB
60025	233	2	a	a	DT
60025	233	3	small	small	JJ
60025	233	4	piece	piece	NN
60025	233	5	of	of	IN
60025	233	6	butter	butter	NN
60025	233	7	with	with	IN
60025	233	8	it	-PRON-	PRP
60025	233	9	.	.	.
60025	234	1	It	-PRON-	PRP
60025	234	2	must	must	MD
60025	234	3	boil	boil	VB
60025	234	4	till	till	IN
60025	234	5	tender	tender	NN
60025	234	6	,	,	,
60025	234	7	but	but	CC
60025	234	8	not	not	RB
60025	234	9	till	till	IN
60025	234	10	it	-PRON-	PRP
60025	234	11	breaks	break	VBZ
60025	234	12	.	.	.
60025	235	1	Throw	throw	VB
60025	235	2	it	-PRON-	PRP
60025	235	3	into	into	IN
60025	235	4	the	the	DT
60025	235	5	soup	soup	NN
60025	235	6	shortly	shortly	RB
60025	235	7	before	before	IN
60025	235	8	it	-PRON-	PRP
60025	235	9	goes	go	VBZ
60025	235	10	to	to	IN
60025	235	11	table	table	NN
60025	235	12	,	,	,
60025	235	13	and	and	CC
60025	235	14	give	give	VB
60025	235	15	it	-PRON-	PRP
60025	235	16	one	one	CD
60025	235	17	boil	boil	VB
60025	235	18	up	up	RP
60025	235	19	.	.	.
60025	236	1	Send	send	VB
60025	236	2	to	to	TO
60025	236	3	table	table	NN
60025	236	4	with	with	IN
60025	236	5	it	-PRON-	PRP
60025	236	6	a	a	DT
60025	236	7	plate	plate	NN
60025	236	8	or	or	CC
60025	236	9	glass	glass	NN
60025	236	10	of	of	IN
60025	236	11	rasped	rasp	VBN
60025	236	12	Parmesan	Parmesan	NNP
60025	236	13	or	or	CC
60025	236	14	other	other	JJ
60025	236	15	rich	rich	JJ
60025	236	16	cheese	cheese	NN
60025	236	17	,	,	,
60025	236	18	with	with	IN
60025	236	19	a	a	DT
60025	236	20	dessert	dessert	NN
60025	236	21	spoon	spoon	NN
60025	236	22	in	in	IN
60025	236	23	it	-PRON-	PRP
60025	236	24	,	,	,
60025	236	25	that	that	IN
60025	236	26	those	those	DT
60025	236	27	who	who	WP
60025	236	28	like	like	VBP
60025	236	29	it	-PRON-	PRP
60025	236	30	may	may	MD
60025	236	31	put	put	VB
60025	236	32	it	-PRON-	PRP
60025	236	33	into	into	IN
60025	236	34	their	-PRON-	PRP$
60025	236	35	soup	soup	NN
60025	236	36	on	on	IN
60025	236	37	the	the	DT
60025	236	38	plate	plate	NN
60025	236	39	.	.	.
60025	237	1	While	while	IN
60025	237	2	the	the	DT
60025	237	3	maccaroni	maccaroni	NN
60025	237	4	is	be	VBZ
60025	237	5	boiling	boil	VBG
60025	237	6	,	,	,
60025	237	7	take	take	VB
60025	237	8	care	care	NN
60025	237	9	that	that	IN
60025	237	10	it	-PRON-	PRP
60025	237	11	does	do	VBZ
60025	237	12	not	not	RB
60025	237	13	get	get	VB
60025	237	14	into	into	IN
60025	237	15	lumps	lump	NNS
60025	237	16	.	.	.
60025	238	1	RICH	RICH	NNP
60025	238	2	MACCARONI	MACCARONI	NNP
60025	238	3	SOUP	SOUP	NNP
60025	238	4	.	.	.
60025	239	1	Take	take	VB
60025	239	2	a	a	DT
60025	239	3	quart	quart	NN
60025	239	4	of	of	IN
60025	239	5	clear	clear	JJ
60025	239	6	gravy	gravy	NNP
60025	239	7	soup	soup	NNP
60025	239	8	,	,	,
60025	239	9	and	and	CC
60025	239	10	boil	boil	VB
60025	239	11	in	in	IN
60025	239	12	it	-PRON-	PRP
60025	239	13	a	a	DT
60025	239	14	pound	pound	NN
60025	239	15	of	of	IN
60025	239	16	the	the	DT
60025	239	17	best	well	RBS
60025	239	18	maccaroni	maccaroni	JJ
60025	239	19	cut	cut	NN
60025	239	20	into	into	IN
60025	239	21	pieces	piece	NNS
60025	239	22	.	.	.
60025	240	1	When	when	WRB
60025	240	2	it	-PRON-	PRP
60025	240	3	is	be	VBZ
60025	240	4	tender	tender	JJ
60025	240	5	,	,	,
60025	240	6	take	take	VB
60025	240	7	out	out	RP
60025	240	8	half	half	NN
60025	240	9	of	of	IN
60025	240	10	the	the	DT
60025	240	11	maccaroni	maccaroni	NN
60025	240	12	,	,	,
60025	240	13	and	and	CC
60025	240	14	add	add	VB
60025	240	15	to	to	IN
60025	240	16	the	the	DT
60025	240	17	remainder	remainder	NN
60025	240	18	two	two	CD
60025	240	19	quarts	quart	NNS
60025	240	20	more	more	JJR
60025	240	21	of	of	IN
60025	240	22	the	the	DT
60025	240	23	soup	soup	NN
60025	240	24	.	.	.
60025	241	1	Boil	boil	VB
60025	241	2	it	-PRON-	PRP
60025	241	3	till	till	IN
60025	241	4	the	the	DT
60025	241	5	maccaroni	maccaroni	NN
60025	241	6	is	be	VBZ
60025	241	7	entirely	entirely	RB
60025	241	8	dissolved	dissolve	VBN
60025	241	9	and	and	CC
60025	241	10	incorporated	incorporate	VBN
60025	241	11	with	with	IN
60025	241	12	the	the	DT
60025	241	13	liquid	liquid	NN
60025	241	14	.	.	.
60025	242	1	Strain	strain	VB
60025	242	2	it	-PRON-	PRP
60025	242	3	:	:	:
60025	242	4	then	then	RB
60025	242	5	return	return	VB
60025	242	6	it	-PRON-	PRP
60025	242	7	to	to	IN
60025	242	8	the	the	DT
60025	242	9	soup	soup	NN
60025	242	10	-	-	HYPH
60025	242	11	pan	pan	NN
60025	242	12	,	,	,
60025	242	13	and	and	CC
60025	242	14	add	add	VB
60025	242	15	to	to	IN
60025	242	16	it	-PRON-	PRP
60025	242	17	the	the	DT
60025	242	18	remainder	remainder	NN
60025	242	19	of	of	IN
60025	242	20	the	the	DT
60025	242	21	maccaroni	maccaroni	NN
60025	242	22	,	,	,
60025	242	23	(	(	-LRB-
60025	242	24	that	that	DT
60025	242	25	was	be	VBD
60025	242	26	taken	take	VBN
60025	242	27	out	out	RP
60025	242	28	before	before	IN
60025	242	29	the	the	DT
60025	242	30	pieces	piece	NNS
60025	242	31	broke	break	VBD
60025	242	32	,	,	,
60025	242	33	)	)	-RRB-
60025	242	34	and	and	CC
60025	242	35	put	put	VBN
60025	242	36	in	in	RP
60025	242	37	a	a	DT
60025	242	38	quarter	quarter	NN
60025	242	39	of	of	IN
60025	242	40	a	a	DT
60025	242	41	pound	pound	NN
60025	242	42	of	of	IN
60025	242	43	grated	grate	VBN
60025	242	44	Parmesan	Parmesan	NNP
60025	242	45	cheese	cheese	NN
60025	242	46	.	.	.
60025	243	1	Let	let	VB
60025	243	2	it	-PRON-	PRP
60025	243	3	simmer	simmer	VB
60025	243	4	awhile	awhile	RB
60025	243	5	,	,	,
60025	243	6	but	but	CC
60025	243	7	take	take	VB
60025	243	8	it	-PRON-	PRP
60025	243	9	up	up	RP
60025	243	10	before	before	IN
60025	243	11	it	-PRON-	PRP
60025	243	12	comes	come	VBZ
60025	243	13	to	to	IN
60025	243	14	a	a	DT
60025	243	15	boil	boil	NN
60025	243	16	.	.	.
60025	244	1	It	-PRON-	PRP
60025	244	2	may	may	MD
60025	244	3	be	be	VB
60025	244	4	made	make	VBN
60025	244	5	with	with	IN
60025	244	6	milk	milk	NN
60025	244	7	instead	instead	RB
60025	244	8	of	of	IN
60025	244	9	gravy	gravy	NNP
60025	244	10	soup	soup	NNP
60025	244	11	.	.	.
60025	245	1	VERMICELLI	VERMICELLI	NNP
60025	245	2	SOUP	SOUP	NNP
60025	245	3	.	.	.
60025	246	1	Cut	cut	VB
60025	246	2	a	a	DT
60025	246	3	knuckle	knuckle	NN
60025	246	4	of	of	IN
60025	246	5	veal	veal	NN
60025	246	6	,	,	,
60025	246	7	or	or	CC
60025	246	8	a	a	DT
60025	246	9	neck	neck	NN
60025	246	10	of	of	IN
60025	246	11	mutton	mutton	NN
60025	246	12	into	into	IN
60025	246	13	small	small	JJ
60025	246	14	pieces	piece	NNS
60025	246	15	,	,	,
60025	246	16	and	and	CC
60025	246	17	put	put	VBD
60025	246	18	them	-PRON-	PRP
60025	246	19	,	,	,
60025	246	20	with	with	IN
60025	246	21	the	the	DT
60025	246	22	bones	bone	NNS
60025	246	23	broken	break	VBN
60025	246	24	up	up	RP
60025	246	25	,	,	,
60025	246	26	into	into	IN
60025	246	27	a	a	DT
60025	246	28	large	large	JJ
60025	246	29	stew	stew	NN
60025	246	30	-	-	HYPH
60025	246	31	pan	pan	NN
60025	246	32	.	.	.
60025	247	1	Add	add	VB
60025	247	2	the	the	DT
60025	247	3	meat	meat	NN
60025	247	4	sliced	slice	VBN
60025	247	5	from	from	IN
60025	247	6	a	a	DT
60025	247	7	hock	hock	NN
60025	247	8	or	or	CC
60025	247	9	shank	shank	JJ
60025	247	10	of	of	IN
60025	247	11	ham	ham	NNP
60025	247	12	,	,	,
60025	247	13	a	a	DT
60025	247	14	quarter	quarter	NN
60025	247	15	of	of	IN
60025	247	16	a	a	DT
60025	247	17	pound	pound	NN
60025	247	18	of	of	IN
60025	247	19	butter	butter	NN
60025	247	20	,	,	,
60025	247	21	two	two	CD
60025	247	22	large	large	JJ
60025	247	23	onions	onion	NNS
60025	247	24	sliced	slice	VBD
60025	247	25	,	,	,
60025	247	26	a	a	DT
60025	247	27	bunch	bunch	NN
60025	247	28	of	of	IN
60025	247	29	sweet	sweet	JJ
60025	247	30	herbs	herb	NNS
60025	247	31	,	,	,
60025	247	32	and	and	CC
60025	247	33	a	a	DT
60025	247	34	head	head	NN
60025	247	35	of	of	IN
60025	247	36	celery	celery	NN
60025	247	37	cut	cut	NN
60025	247	38	small	small	JJ
60025	247	39	.	.	.
60025	248	1	Cover	cover	VB
60025	248	2	the	the	DT
60025	248	3	pan	pan	NN
60025	248	4	closely	closely	RB
60025	248	5	,	,	,
60025	248	6	and	and	CC
60025	248	7	set	set	VBD
60025	248	8	it	-PRON-	PRP
60025	248	9	without	without	IN
60025	248	10	any	any	DT
60025	248	11	water	water	NN
60025	248	12	over	over	IN
60025	248	13	a	a	DT
60025	248	14	slow	slow	JJ
60025	248	15	fire	fire	NN
60025	248	16	for	for	IN
60025	248	17	an	an	DT
60025	248	18	hour	hour	NN
60025	248	19	or	or	CC
60025	248	20	more	more	JJR
60025	248	21	,	,	,
60025	248	22	to	to	TO
60025	248	23	extract	extract	VB
60025	248	24	the	the	DT
60025	248	25	essence	essence	NN
60025	248	26	from	from	IN
60025	248	27	the	the	DT
60025	248	28	meat	meat	NN
60025	248	29	.	.	.
60025	249	1	Then	then	RB
60025	249	2	skim	skim	VB
60025	249	3	it	-PRON-	PRP
60025	249	4	well	well	RB
60025	249	5	,	,	,
60025	249	6	and	and	CC
60025	249	7	pour	pour	VBP
60025	249	8	in	in	IN
60025	249	9	four	four	CD
60025	249	10	quarts	quart	NNS
60025	249	11	of	of	IN
60025	249	12	boiling	boiling	NN
60025	249	13	water	water	NN
60025	249	14	,	,	,
60025	249	15	and	and	CC
60025	249	16	let	let	VB
60025	249	17	it	-PRON-	PRP
60025	249	18	boil	boil	VB
60025	249	19	gently	gently	RB
60025	249	20	till	till	IN
60025	249	21	all	all	PDT
60025	249	22	the	the	DT
60025	249	23	meat	meat	NN
60025	249	24	is	be	VBZ
60025	249	25	reduced	reduce	VBN
60025	249	26	to	to	IN
60025	249	27	rags	rag	NNS
60025	249	28	.	.	.
60025	250	1	Strain	strain	VB
60025	250	2	it	-PRON-	PRP
60025	250	3	,	,	,
60025	250	4	set	set	VBD
60025	250	5	it	-PRON-	PRP
60025	250	6	again	again	RB
60025	250	7	on	on	IN
60025	250	8	the	the	DT
60025	250	9	fire	fire	NN
60025	250	10	,	,	,
60025	250	11	and	and	CC
60025	250	12	add	add	VB
60025	250	13	a	a	DT
60025	250	14	quarter	quarter	NN
60025	250	15	of	of	IN
60025	250	16	a	a	DT
60025	250	17	pound	pound	NN
60025	250	18	of	of	IN
60025	250	19	vermicelli	vermicelli	NNP
60025	250	20	,	,	,
60025	250	21	which	which	WDT
60025	250	22	has	have	VBZ
60025	250	23	first	first	RB
60025	250	24	been	be	VBN
60025	250	25	scalded	scald	VBN
60025	250	26	in	in	IN
60025	250	27	boiling	boil	VBG
60025	250	28	water	water	NN
60025	250	29	.	.	.
60025	251	1	Season	season	VB
60025	251	2	it	-PRON-	PRP
60025	251	3	to	to	IN
60025	251	4	your	-PRON-	PRP$
60025	251	5	taste	taste	NN
60025	251	6	with	with	IN
60025	251	7	a	a	DT
60025	251	8	little	little	JJ
60025	251	9	cayenne	cayenne	NN
60025	251	10	pepper	pepper	NN
60025	251	11	,	,	,
60025	251	12	and	and	CC
60025	251	13	let	let	VB
60025	251	14	it	-PRON-	PRP
60025	251	15	boil	boil	VB
60025	251	16	five	five	CD
60025	251	17	minutes	minute	NNS
60025	251	18	.	.	.
60025	252	1	Lay	lay	VB
60025	252	2	a	a	DT
60025	252	3	large	large	JJ
60025	252	4	slice	slice	NN
60025	252	5	of	of	IN
60025	252	6	bread	bread	NN
60025	252	7	in	in	IN
60025	252	8	the	the	DT
60025	252	9	bottom	bottom	NN
60025	252	10	of	of	IN
60025	252	11	your	-PRON-	PRP$
60025	252	12	tureen	tureen	NN
60025	252	13	,	,	,
60025	252	14	and	and	CC
60025	252	15	pour	pour	VB
60025	252	16	the	the	DT
60025	252	17	soup	soup	NN
60025	252	18	upon	upon	IN
60025	252	19	it	-PRON-	PRP
60025	252	20	.	.	.
60025	253	1	For	for	IN
60025	253	2	the	the	DT
60025	253	3	veal	veal	NN
60025	253	4	or	or	CC
60025	253	5	mutton	mutton	NN
60025	253	6	you	-PRON-	PRP
60025	253	7	may	may	MD
60025	253	8	substitute	substitute	VB
60025	253	9	a	a	DT
60025	253	10	pair	pair	NN
60025	253	11	of	of	IN
60025	253	12	large	large	JJ
60025	253	13	fowls	fowl	NNS
60025	253	14	cut	cut	VBN
60025	253	15	into	into	IN
60025	253	16	pieces	piece	NNS
60025	253	17	;	;	:
60025	253	18	always	always	RB
60025	253	19	adding	add	VBG
60025	253	20	the	the	DT
60025	253	21	ham	ham	NN
60025	253	22	or	or	CC
60025	253	23	a	a	DT
60025	253	24	few	few	JJ
60025	253	25	slices	slice	NNS
60025	253	26	of	of	IN
60025	253	27	bacon	bacon	NN
60025	253	28	,	,	,
60025	253	29	without	without	IN
60025	253	30	which	which	WDT
60025	253	31	it	-PRON-	PRP
60025	253	32	will	will	MD
60025	253	33	be	be	VB
60025	253	34	insipid	insipid	JJ
60025	253	35	.	.	.
60025	254	1	Old	old	JJ
60025	254	2	fowls	fowl	NNS
60025	254	3	that	that	WDT
60025	254	4	are	be	VBP
60025	254	5	fit	fit	JJ
60025	254	6	for	for	IN
60025	254	7	no	no	DT
60025	254	8	other	other	JJ
60025	254	9	purpose	purpose	NN
60025	254	10	will	will	MD
60025	254	11	do	do	VB
60025	254	12	very	very	RB
60025	254	13	well	well	RB
60025	254	14	for	for	IN
60025	254	15	soup	soup	NN
60025	254	16	.	.	.
60025	255	1	MILK	MILK	NNP
60025	255	2	SOUP	SOUP	NNP
60025	255	3	.	.	.
60025	256	1	Boil	Boil	NNP
60025	256	2	two	two	CD
60025	256	3	quarts	quart	NNS
60025	256	4	of	of	IN
60025	256	5	milk	milk	NN
60025	256	6	with	with	IN
60025	256	7	a	a	DT
60025	256	8	quarter	quarter	NN
60025	256	9	of	of	IN
60025	256	10	a	a	DT
60025	256	11	pound	pound	NN
60025	256	12	of	of	IN
60025	256	13	sweet	sweet	JJ
60025	256	14	almonds	almond	NNS
60025	256	15	,	,	,
60025	256	16	and	and	CC
60025	256	17	two	two	CD
60025	256	18	ounces	ounce	NNS
60025	256	19	of	of	IN
60025	256	20	bitter	bitter	JJ
60025	256	21	ones	one	NNS
60025	256	22	,	,	,
60025	256	23	blanched	blanch	VBD
60025	256	24	and	and	CC
60025	256	25	broken	break	VBN
60025	256	26	to	to	IN
60025	256	27	pieces	piece	NNS
60025	256	28	,	,	,
60025	256	29	and	and	CC
60025	256	30	a	a	DT
60025	256	31	large	large	JJ
60025	256	32	stick	stick	NN
60025	256	33	of	of	IN
60025	256	34	cinnamon	cinnamon	NN
60025	256	35	broken	break	VBN
60025	256	36	up	up	RP
60025	256	37	.	.	.
60025	257	1	Stir	stir	VB
60025	257	2	in	in	IN
60025	257	3	sugar	sugar	NN
60025	257	4	enough	enough	RB
60025	257	5	to	to	TO
60025	257	6	make	make	VB
60025	257	7	it	-PRON-	PRP
60025	257	8	very	very	RB
60025	257	9	sweet	sweet	JJ
60025	257	10	.	.	.
60025	258	1	When	when	WRB
60025	258	2	it	-PRON-	PRP
60025	258	3	has	have	VBZ
60025	258	4	boiled	boil	VBN
60025	258	5	,	,	,
60025	258	6	strain	strain	VB
60025	258	7	it	-PRON-	PRP
60025	258	8	.	.	.
60025	259	1	Cut	cut	VB
60025	259	2	some	some	DT
60025	259	3	thin	thin	JJ
60025	259	4	slices	slice	NNS
60025	259	5	of	of	IN
60025	259	6	bread	bread	NN
60025	259	7	,	,	,
60025	259	8	and	and	CC
60025	259	9	(	(	-LRB-
60025	259	10	having	have	VBG
60025	259	11	pared	pare	VBN
60025	259	12	off	off	RP
60025	259	13	the	the	DT
60025	259	14	crust	crust	NN
60025	259	15	)	)	-RRB-
60025	259	16	toast	toast	VB
60025	259	17	them	-PRON-	PRP
60025	259	18	.	.	.
60025	260	1	Lay	lay	VB
60025	260	2	them	-PRON-	PRP
60025	260	3	in	in	IN
60025	260	4	the	the	DT
60025	260	5	bottom	bottom	NN
60025	260	6	of	of	IN
60025	260	7	a	a	DT
60025	260	8	tureen	tureen	NN
60025	260	9	,	,	,
60025	260	10	pour	pour	VB
60025	260	11	a	a	DT
60025	260	12	little	little	JJ
60025	260	13	of	of	IN
60025	260	14	the	the	DT
60025	260	15	hot	hot	JJ
60025	260	16	milk	milk	NN
60025	260	17	over	over	IN
60025	260	18	them	-PRON-	PRP
60025	260	19	,	,	,
60025	260	20	and	and	CC
60025	260	21	cover	cover	VB
60025	260	22	them	-PRON-	PRP
60025	260	23	close	close	RB
60025	260	24	,	,	,
60025	260	25	that	that	IN
60025	260	26	they	-PRON-	PRP
60025	260	27	may	may	MD
60025	260	28	soak	soak	VB
60025	260	29	.	.	.
60025	261	1	Beat	beat	VB
60025	261	2	the	the	DT
60025	261	3	yolks	yolk	NNS
60025	261	4	of	of	IN
60025	261	5	five	five	CD
60025	261	6	eggs	egg	NNS
60025	261	7	very	very	RB
60025	261	8	light	light	JJ
60025	261	9	.	.	.
60025	262	1	Set	set	VB
60025	262	2	the	the	DT
60025	262	3	milk	milk	NN
60025	262	4	on	on	IN
60025	262	5	hot	hot	JJ
60025	262	6	coals	coal	NNS
60025	262	7	,	,	,
60025	262	8	and	and	CC
60025	262	9	add	add	VB
60025	262	10	the	the	DT
60025	262	11	eggs	egg	NNS
60025	262	12	to	to	IN
60025	262	13	it	-PRON-	PRP
60025	262	14	by	by	IN
60025	262	15	degrees	degree	NNS
60025	262	16	;	;	:
60025	262	17	stirring	stir	VBG
60025	262	18	it	-PRON-	PRP
60025	262	19	all	all	PDT
60025	262	20	the	the	DT
60025	262	21	time	time	NN
60025	262	22	till	till	IN
60025	262	23	it	-PRON-	PRP
60025	262	24	thickens	thicken	VBZ
60025	262	25	.	.	.
60025	263	1	Then	then	RB
60025	263	2	take	take	VB
60025	263	3	it	-PRON-	PRP
60025	263	4	off	off	RP
60025	263	5	instantly	instantly	RB
60025	263	6	,	,	,
60025	263	7	lest	lest	IN
60025	263	8	it	-PRON-	PRP
60025	263	9	curdle	curdle	VB
60025	263	10	,	,	,
60025	263	11	and	and	CC
60025	263	12	pour	pour	VB
60025	263	13	it	-PRON-	PRP
60025	263	14	into	into	IN
60025	263	15	the	the	DT
60025	263	16	tureen	tureen	NN
60025	263	17	,	,	,
60025	263	18	boiling	boil	VBG
60025	263	19	not	not	RB
60025	263	20	,	,	,
60025	263	21	over	over	IN
60025	263	22	the	the	DT
60025	263	23	bread	bread	NN
60025	263	24	.	.	.
60025	264	1	This	this	DT
60025	264	2	will	will	MD
60025	264	3	be	be	VB
60025	264	4	still	still	RB
60025	264	5	better	well	JJR
60025	264	6	if	if	IN
60025	264	7	you	-PRON-	PRP
60025	264	8	cover	cover	VBP
60025	264	9	the	the	DT
60025	264	10	bottom	bottom	NN
60025	264	11	with	with	IN
60025	264	12	slices	slice	NNS
60025	264	13	of	of	IN
60025	264	14	baked	baked	JJ
60025	264	15	apple	apple	NN
60025	264	16	.	.	.
60025	265	1	RICH	RICH	NNP
60025	265	2	BROWN	BROWN	NNP
60025	265	3	SOUP	SOUP	NNP
60025	265	4	.	.	.
60025	266	1	Take	take	VB
60025	266	2	six	six	CD
60025	266	3	pounds	pound	NNS
60025	266	4	of	of	IN
60025	266	5	the	the	DT
60025	266	6	lean	lean	NN
60025	266	7	of	of	IN
60025	266	8	fresh	fresh	JJ
60025	266	9	beef	beef	NN
60025	266	10	,	,	,
60025	266	11	cut	cut	VBN
60025	266	12	from	from	IN
60025	266	13	the	the	DT
60025	266	14	bone	bone	NN
60025	266	15	.	.	.
60025	267	1	Stick	stick	VB
60025	267	2	it	-PRON-	PRP
60025	267	3	over	over	RP
60025	267	4	with	with	IN
60025	267	5	four	four	CD
60025	267	6	dozen	dozen	NN
60025	267	7	cloves	clove	NNS
60025	267	8	.	.	.
60025	268	1	Season	season	VB
60025	268	2	it	-PRON-	PRP
60025	268	3	with	with	IN
60025	268	4	a	a	DT
60025	268	5	tea	tea	NN
60025	268	6	-	-	HYPH
60025	268	7	spoonful	spoonful	JJ
60025	268	8	of	of	IN
60025	268	9	salt	salt	NN
60025	268	10	,	,	,
60025	268	11	a	a	DT
60025	268	12	tea	tea	NN
60025	268	13	-	-	HYPH
60025	268	14	spoonful	spoonful	JJ
60025	268	15	of	of	IN
60025	268	16	pepper	pepper	NN
60025	268	17	,	,	,
60025	268	18	a	a	DT
60025	268	19	tea	tea	NN
60025	268	20	-	-	HYPH
60025	268	21	spoonful	spoonful	JJ
60025	268	22	of	of	IN
60025	268	23	mace	mace	NN
60025	268	24	,	,	,
60025	268	25	and	and	CC
60025	268	26	a	a	DT
60025	268	27	beaten	beat	VBN
60025	268	28	nutmeg	nutmeg	NN
60025	268	29	.	.	.
60025	269	1	Slice	slice	VB
60025	269	2	half	half	PDT
60025	269	3	a	a	DT
60025	269	4	dozen	dozen	NN
60025	269	5	onions	onion	NNS
60025	269	6	;	;	:
60025	269	7	fry	fry	VB
60025	269	8	them	-PRON-	PRP
60025	269	9	in	in	IN
60025	269	10	butter	butter	NN
60025	269	11	;	;	:
60025	269	12	chop	chop	VB
60025	269	13	them	-PRON-	PRP
60025	269	14	,	,	,
60025	269	15	and	and	CC
60025	269	16	spread	spread	VBD
60025	269	17	them	-PRON-	PRP
60025	269	18	over	over	IN
60025	269	19	the	the	DT
60025	269	20	meat	meat	NN
60025	269	21	after	after	IN
60025	269	22	you	-PRON-	PRP
60025	269	23	have	have	VBP
60025	269	24	put	put	VBN
60025	269	25	it	-PRON-	PRP
60025	269	26	into	into	IN
60025	269	27	the	the	DT
60025	269	28	soup	soup	NN
60025	269	29	-	-	HYPH
60025	269	30	pot	pot	NN
60025	269	31	.	.	.
60025	270	1	Pour	pour	VB
60025	270	2	in	in	IN
60025	270	3	five	five	CD
60025	270	4	quarts	quart	NNS
60025	270	5	of	of	IN
60025	270	6	water	water	NN
60025	270	7	,	,	,
60025	270	8	and	and	CC
60025	270	9	stew	stew	VB
60025	270	10	it	-PRON-	PRP
60025	270	11	slowly	slowly	RB
60025	270	12	for	for	IN
60025	270	13	five	five	CD
60025	270	14	or	or	CC
60025	270	15	six	six	CD
60025	270	16	hours	hour	NNS
60025	270	17	;	;	,
60025	270	18	skimming	skim	VBG
60025	270	19	it	-PRON-	PRP
60025	270	20	well	well	RB
60025	270	21	.	.	.
60025	271	1	When	when	WRB
60025	271	2	the	the	DT
60025	271	3	meat	meat	NN
60025	271	4	has	have	VBZ
60025	271	5	dissolved	dissolve	VBN
60025	271	6	into	into	IN
60025	271	7	shreds	shred	NNS
60025	271	8	,	,	,
60025	271	9	strain	strain	VB
60025	271	10	it	-PRON-	PRP
60025	271	11	,	,	,
60025	271	12	and	and	CC
60025	271	13	return	return	VB
60025	271	14	the	the	DT
60025	271	15	liquid	liquid	NN
60025	271	16	to	to	IN
60025	271	17	the	the	DT
60025	271	18	pot	pot	NN
60025	271	19	.	.	.
60025	272	1	Then	then	RB
60025	272	2	add	add	VB
60025	272	3	a	a	DT
60025	272	4	tumbler	tumbler	NN
60025	272	5	and	and	CC
60025	272	6	a	a	DT
60025	272	7	half	half	NN
60025	272	8	,	,	,
60025	272	9	or	or	CC
60025	272	10	six	six	CD
60025	272	11	wine	wine	NN
60025	272	12	glasses	glass	NNS
60025	272	13	of	of	IN
60025	272	14	claret	claret	NN
60025	272	15	or	or	CC
60025	272	16	port	port	NN
60025	272	17	wine	wine	NN
60025	272	18	.	.	.
60025	273	1	Simmer	simmer	VB
60025	273	2	it	-PRON-	PRP
60025	273	3	again	again	RB
60025	273	4	slowly	slowly	RB
60025	273	5	till	till	IN
60025	273	6	dinner	dinner	NN
60025	273	7	time	time	NN
60025	273	8	.	.	.
60025	274	1	When	when	WRB
60025	274	2	the	the	DT
60025	274	3	soup	soup	NN
60025	274	4	is	be	VBZ
60025	274	5	reduced	reduce	VBN
60025	274	6	to	to	IN
60025	274	7	three	three	CD
60025	274	8	quarts	quart	NNS
60025	274	9	,	,	,
60025	274	10	it	-PRON-	PRP
60025	274	11	is	be	VBZ
60025	274	12	done	do	VBN
60025	274	13	enough	enough	RB
60025	274	14	.	.	.
60025	275	1	Put	put	VB
60025	275	2	it	-PRON-	PRP
60025	275	3	into	into	IN
60025	275	4	a	a	DT
60025	275	5	tureen	tureen	NN
60025	275	6	,	,	,
60025	275	7	and	and	CC
60025	275	8	send	send	VB
60025	275	9	it	-PRON-	PRP
60025	275	10	to	to	IN
60025	275	11	table	table	NN
60025	275	12	.	.	.
60025	276	1	RICH	rich	JJ
60025	276	2	WHITE	WHITE	NNP
60025	276	3	SOUP	SOUP	NNP
60025	276	4	.	.	.
60025	277	1	Take	take	VB
60025	277	2	a	a	DT
60025	277	3	pair	pair	NN
60025	277	4	of	of	IN
60025	277	5	large	large	JJ
60025	277	6	fat	fat	JJ
60025	277	7	fowls	fowl	NNS
60025	277	8	.	.	.
60025	278	1	Cut	cut	VB
60025	278	2	them	-PRON-	PRP
60025	278	3	up	up	RP
60025	278	4	.	.	.
60025	279	1	Butter	butter	VB
60025	279	2	the	the	DT
60025	279	3	inside	inside	NN
60025	279	4	of	of	IN
60025	279	5	the	the	DT
60025	279	6	soup	soup	NN
60025	279	7	-	-	HYPH
60025	279	8	pot	pot	NN
60025	279	9	,	,	,
60025	279	10	and	and	CC
60025	279	11	put	put	VBD
60025	279	12	in	in	IN
60025	279	13	the	the	DT
60025	279	14	pieces	piece	NNS
60025	279	15	of	of	IN
60025	279	16	fowl	fowl	NN
60025	279	17	with	with	IN
60025	279	18	two	two	CD
60025	279	19	pounds	pound	NNS
60025	279	20	of	of	IN
60025	279	21	the	the	DT
60025	279	22	lean	lean	NN
60025	279	23	of	of	IN
60025	279	24	veal	veal	NN
60025	279	25	,	,	,
60025	279	26	cut	cut	VBN
60025	279	27	into	into	IN
60025	279	28	pieces	piece	NNS
60025	279	29	,	,	,
60025	279	30	or	or	CC
60025	279	31	with	with	IN
60025	279	32	four	four	CD
60025	279	33	calf	calf	NN
60025	279	34	's	's	POS
60025	279	35	feet	foot	NNS
60025	279	36	cut	cut	VBN
60025	279	37	in	in	IN
60025	279	38	half	half	NN
60025	279	39	.	.	.
60025	280	1	Season	season	VB
60025	280	2	them	-PRON-	PRP
60025	280	3	with	with	IN
60025	280	4	a	a	DT
60025	280	5	tea	tea	NN
60025	280	6	-	-	HYPH
60025	280	7	spoonful	spoonful	JJ
60025	280	8	of	of	IN
60025	280	9	salt	salt	NN
60025	280	10	,	,	,
60025	280	11	a	a	DT
60025	280	12	half	half	JJ
60025	280	13	tea	tea	NN
60025	280	14	-	-	HYPH
60025	280	15	spoonful	spoonful	JJ
60025	280	16	of	of	IN
60025	280	17	cayenne	cayenne	NN
60025	280	18	pepper	pepper	NN
60025	280	19	,	,	,
60025	280	20	and	and	CC
60025	280	21	a	a	DT
60025	280	22	dozen	dozen	NN
60025	280	23	blades	blade	NNS
60025	280	24	of	of	IN
60025	280	25	mace	mace	NN
60025	280	26	.	.	.
60025	281	1	Cover	cover	VB
60025	281	2	them	-PRON-	PRP
60025	281	3	with	with	IN
60025	281	4	water	water	NN
60025	281	5	,	,	,
60025	281	6	and	and	CC
60025	281	7	stew	stew	VB
60025	281	8	it	-PRON-	PRP
60025	281	9	slowly	slowly	RB
60025	281	10	for	for	IN
60025	281	11	an	an	DT
60025	281	12	hour	hour	NN
60025	281	13	,	,	,
60025	281	14	skimming	skim	VBG
60025	281	15	it	-PRON-	PRP
60025	281	16	well	well	RB
60025	281	17	.	.	.
60025	282	1	Then	then	RB
60025	282	2	take	take	VB
60025	282	3	out	out	RP
60025	282	4	the	the	DT
60025	282	5	breasts	breast	NNS
60025	282	6	and	and	CC
60025	282	7	wings	wing	NNS
60025	282	8	of	of	IN
60025	282	9	the	the	DT
60025	282	10	fowls	fowl	NNS
60025	282	11	,	,	,
60025	282	12	and	and	CC
60025	282	13	having	have	VBG
60025	282	14	cut	cut	VBN
60025	282	15	off	off	RP
60025	282	16	the	the	DT
60025	282	17	flesh	flesh	NN
60025	282	18	,	,	,
60025	282	19	chop	chop	VB
60025	282	20	it	-PRON-	PRP
60025	282	21	fine	fine	RB
60025	282	22	.	.	.
60025	283	1	Keep	keep	VB
60025	283	2	the	the	DT
60025	283	3	pot	pot	NN
60025	283	4	covered	cover	VBN
60025	283	5	,	,	,
60025	283	6	and	and	CC
60025	283	7	the	the	DT
60025	283	8	veal	veal	NN
60025	283	9	and	and	CC
60025	283	10	the	the	DT
60025	283	11	remainder	remainder	NN
60025	283	12	of	of	IN
60025	283	13	the	the	DT
60025	283	14	fowls	fowl	NNS
60025	283	15	still	still	RB
60025	283	16	stewing	stew	VBG
60025	283	17	.	.	.
60025	284	1	Mix	mix	VB
60025	284	2	the	the	DT
60025	284	3	chopped	chopped	JJ
60025	284	4	chicken	chicken	NN
60025	284	5	with	with	IN
60025	284	6	the	the	DT
60025	284	7	grated	grate	VBN
60025	284	8	crumb	crumb	NN
60025	284	9	of	of	IN
60025	284	10	about	about	RB
60025	284	11	one	one	CD
60025	284	12	quarter	quarter	NN
60025	284	13	of	of	IN
60025	284	14	a	a	DT
60025	284	15	loaf	loaf	NN
60025	284	16	of	of	IN
60025	284	17	stale	stale	JJ
60025	284	18	bread	bread	NN
60025	284	19	,	,	,
60025	284	20	(	(	-LRB-
60025	284	21	a	a	DT
60025	284	22	six	six	CD
60025	284	23	cent	cent	NN
60025	284	24	loaf	loaf	NN
60025	284	25	,	,	,
60025	284	26	)	)	-RRB-
60025	284	27	having	have	VBG
60025	284	28	soaked	soak	VBN
60025	284	29	the	the	DT
60025	284	30	crumbs	crumb	NNS
60025	284	31	in	in	IN
60025	284	32	a	a	DT
60025	284	33	little	little	JJ
60025	284	34	warm	warm	JJ
60025	284	35	milk	milk	NN
60025	284	36	.	.	.
60025	285	1	Have	have	VBP
60025	285	2	ready	ready	JJ
60025	285	3	the	the	DT
60025	285	4	yolks	yolk	NNS
60025	285	5	of	of	IN
60025	285	6	four	four	CD
60025	285	7	hard	hard	RB
60025	285	8	boiled	boil	VBN
60025	285	9	eggs	egg	NNS
60025	285	10	,	,	,
60025	285	11	a	a	DT
60025	285	12	dozen	dozen	NN
60025	285	13	sweet	sweet	JJ
60025	285	14	almonds	almond	NNS
60025	285	15	,	,	,
60025	285	16	and	and	CC
60025	285	17	half	half	PDT
60025	285	18	a	a	DT
60025	285	19	dozen	dozen	NN
60025	285	20	bitter	bitter	JJ
60025	285	21	ones	one	NNS
60025	285	22	blanched	blanch	VBN
60025	285	23	and	and	CC
60025	285	24	broken	break	VBN
60025	285	25	small	small	JJ
60025	285	26	.	.	.
60025	286	1	Mix	mix	VB
60025	286	2	the	the	DT
60025	286	3	egg	egg	NN
60025	286	4	and	and	CC
60025	286	5	almonds	almond	VBZ
60025	286	6	with	with	IN
60025	286	7	the	the	DT
60025	286	8	chopped	chop	VBN
60025	286	9	chicken	chicken	NN
60025	286	10	and	and	CC
60025	286	11	grated	grate	VBN
60025	286	12	bread	bread	NN
60025	286	13	,	,	,
60025	286	14	and	and	CC
60025	286	15	pound	pound	NN
60025	286	16	all	all	DT
60025	286	17	in	in	IN
60025	286	18	a	a	DT
60025	286	19	mortar	mortar	NN
60025	286	20	till	till	IN
60025	286	21	it	-PRON-	PRP
60025	286	22	is	be	VBZ
60025	286	23	well	well	RB
60025	286	24	incorporated	incorporated	JJ
60025	286	25	.	.	.
60025	287	1	Strain	strain	VB
60025	287	2	the	the	DT
60025	287	3	soup	soup	NN
60025	287	4	from	from	IN
60025	287	5	the	the	DT
60025	287	6	meat	meat	NN
60025	287	7	and	and	CC
60025	287	8	fowl	fowl	NN
60025	287	9	,	,	,
60025	287	10	and	and	CC
60025	287	11	stir	stir	VB
60025	287	12	this	this	DT
60025	287	13	mixture	mixture	NN
60025	287	14	into	into	IN
60025	287	15	the	the	DT
60025	287	16	liquid	liquid	NN
60025	287	17	,	,	,
60025	287	18	after	after	IN
60025	287	19	it	-PRON-	PRP
60025	287	20	has	have	VBZ
60025	287	21	stewed	stew	VBN
60025	287	22	till	till	IN
60025	287	23	reduced	reduce	VBN
60025	287	24	to	to	IN
60025	287	25	two	two	CD
60025	287	26	quarts	quart	NNS
60025	287	27	.	.	.
60025	288	1	Having	have	VBG
60025	288	2	boiled	boil	VBN
60025	288	3	separately	separately	RB
60025	288	4	a	a	DT
60025	288	5	quart	quart	NN
60025	288	6	of	of	IN
60025	288	7	cream	cream	NN
60025	288	8	or	or	CC
60025	288	9	rich	rich	JJ
60025	288	10	milk	milk	NN
60025	288	11	,	,	,
60025	288	12	add	add	VB
60025	288	13	it	-PRON-	PRP
60025	288	14	hot	hot	JJ
60025	288	15	to	to	IN
60025	288	16	the	the	DT
60025	288	17	soup	soup	NN
60025	288	18	,	,	,
60025	288	19	a	a	DT
60025	288	20	little	little	JJ
60025	288	21	at	at	IN
60025	288	22	a	a	DT
60025	288	23	time	time	NN
60025	288	24	.	.	.
60025	289	1	Cover	cover	VB
60025	289	2	it	-PRON-	PRP
60025	289	3	,	,	,
60025	289	4	and	and	CC
60025	289	5	let	let	VB
60025	289	6	it	-PRON-	PRP
60025	289	7	simmer	simmer	VB
60025	289	8	a	a	DT
60025	289	9	few	few	JJ
60025	289	10	minutes	minute	NNS
60025	289	11	longer	long	RBR
60025	289	12	.	.	.
60025	290	1	Then	then	RB
60025	290	2	send	send	VB
60025	290	3	it	-PRON-	PRP
60025	290	4	to	to	IN
60025	290	5	table	table	NN
60025	290	6	.	.	.
60025	291	1	These	these	DT
60025	291	2	two	two	CD
60025	291	3	soups	soup	NNS
60025	291	4	(	(	-LRB-
60025	291	5	the	the	DT
60025	291	6	brown	brown	NNP
60025	291	7	and	and	CC
60025	291	8	the	the	DT
60025	291	9	white	white	NNP
60025	291	10	)	)	-RRB-
60025	291	11	are	be	VBP
60025	291	12	suited	suit	VBN
60025	291	13	to	to	IN
60025	291	14	dinner	dinner	NN
60025	291	15	parties	party	NNS
60025	291	16	.	.	.
60025	292	1	MEG	MEG	NNP
60025	292	2	MERRILIES	MERRILIES	NNP
60025	292	3	'	'	POS
60025	292	4	SOUP	soup	NN
60025	292	5	.	.	.
60025	293	1	Take	take	VB
60025	293	2	four	four	CD
60025	293	3	pounds	pound	NNS
60025	293	4	of	of	IN
60025	293	5	venison	venison	NN
60025	293	6	,	,	,
60025	293	7	or	or	CC
60025	293	8	if	if	IN
60025	293	9	you	-PRON-	PRP
60025	293	10	can	can	MD
60025	293	11	not	not	RB
60025	293	12	procure	procure	VB
60025	293	13	venison	venison	NN
60025	293	14	you	-PRON-	PRP
60025	293	15	may	may	MD
60025	293	16	substitute	substitute	VB
60025	293	17	the	the	DT
60025	293	18	lean	lean	NN
60025	293	19	of	of	IN
60025	293	20	fresh	fresh	JJ
60025	293	21	beef	beef	NN
60025	293	22	or	or	CC
60025	293	23	mutton	mutton	NN
60025	293	24	.	.	.
60025	294	1	Season	season	VB
60025	294	2	it	-PRON-	PRP
60025	294	3	with	with	IN
60025	294	4	pepper	pepper	NN
60025	294	5	and	and	CC
60025	294	6	salt	salt	NN
60025	294	7	,	,	,
60025	294	8	put	put	VBD
60025	294	9	it	-PRON-	PRP
60025	294	10	into	into	IN
60025	294	11	a	a	DT
60025	294	12	large	large	JJ
60025	294	13	pot	pot	NN
60025	294	14	,	,	,
60025	294	15	(	(	-LRB-
60025	294	16	break	break	VB
60025	294	17	the	the	DT
60025	294	18	bones	bone	NNS
60025	294	19	and	and	CC
60025	294	20	lay	lie	VBD
60025	294	21	them	-PRON-	PRP
60025	294	22	on	on	IN
60025	294	23	the	the	DT
60025	294	24	meat	meat	NN
60025	294	25	,	,	,
60025	294	26	)	)	-RRB-
60025	294	27	pour	pour	VBP
60025	294	28	in	in	IN
60025	294	29	four	four	CD
60025	294	30	quarts	quart	NNS
60025	294	31	of	of	IN
60025	294	32	water	water	NN
60025	294	33	,	,	,
60025	294	34	and	and	CC
60025	294	35	boil	boil	VB
60025	294	36	it	-PRON-	PRP
60025	294	37	three	three	CD
60025	294	38	hours	hour	NNS
60025	294	39	,	,	,
60025	294	40	skimming	skim	VBG
60025	294	41	it	-PRON-	PRP
60025	294	42	well	well	RB
60025	294	43	.	.	.
60025	295	1	Then	then	RB
60025	295	2	strain	strain	VB
60025	295	3	it	-PRON-	PRP
60025	295	4	,	,	,
60025	295	5	and	and	CC
60025	295	6	put	put	VBD
60025	295	7	it	-PRON-	PRP
60025	295	8	into	into	IN
60025	295	9	another	another	DT
60025	295	10	pot	pot	NN
60025	295	11	.	.	.
60025	296	1	Cut	cut	VB
60025	296	2	up	up	RP
60025	296	3	a	a	DT
60025	296	4	hare	hare	NN
60025	296	5	or	or	CC
60025	296	6	a	a	DT
60025	296	7	rabbit	rabbit	NN
60025	296	8	,	,	,
60025	296	9	a	a	DT
60025	296	10	pair	pair	NN
60025	296	11	of	of	IN
60025	296	12	partridges	partridge	NNS
60025	296	13	,	,	,
60025	296	14	and	and	CC
60025	296	15	a	a	DT
60025	296	16	pair	pair	NN
60025	296	17	of	of	IN
60025	296	18	grouse	grouse	NN
60025	296	19	;	;	:
60025	296	20	or	or	CC
60025	296	21	one	one	CD
60025	296	22	of	of	IN
60025	296	23	each	each	DT
60025	296	24	,	,	,
60025	296	25	with	with	IN
60025	296	26	a	a	DT
60025	296	27	pheasant	pheasant	NN
60025	296	28	,	,	,
60025	296	29	a	a	DT
60025	296	30	woodcock	woodcock	NN
60025	296	31	,	,	,
60025	296	32	or	or	CC
60025	296	33	any	any	DT
60025	296	34	other	other	JJ
60025	296	35	game	game	NN
60025	296	36	that	that	WDT
60025	296	37	you	-PRON-	PRP
60025	296	38	can	can	MD
60025	296	39	most	most	RBS
60025	296	40	easily	easily	RB
60025	296	41	obtain	obtain	VB
60025	296	42	.	.	.
60025	297	1	Season	season	VB
60025	297	2	them	-PRON-	PRP
60025	297	3	and	and	CC
60025	297	4	put	put	VBD
60025	297	5	them	-PRON-	PRP
60025	297	6	into	into	IN
60025	297	7	the	the	DT
60025	297	8	soup	soup	NN
60025	297	9	.	.	.
60025	298	1	Add	add	VB
60025	298	2	a	a	DT
60025	298	3	dozen	dozen	NN
60025	298	4	small	small	JJ
60025	298	5	onions	onion	NNS
60025	298	6	,	,	,
60025	298	7	a	a	DT
60025	298	8	couple	couple	NN
60025	298	9	of	of	IN
60025	298	10	heads	head	NNS
60025	298	11	of	of	IN
60025	298	12	celery	celery	NN
60025	298	13	cut	cut	NN
60025	298	14	small	small	JJ
60025	298	15	,	,	,
60025	298	16	and	and	CC
60025	298	17	half	half	PDT
60025	298	18	a	a	DT
60025	298	19	dozen	dozen	NN
60025	298	20	sliced	slice	VBN
60025	298	21	potatoes	potato	NNS
60025	298	22	.	.	.
60025	299	1	Let	let	VB
60025	299	2	the	the	DT
60025	299	3	soup	soup	NN
60025	299	4	simmer	simmer	NN
60025	299	5	till	till	IN
60025	299	6	the	the	DT
60025	299	7	game	game	NN
60025	299	8	is	be	VBZ
60025	299	9	sufficiently	sufficiently	RB
60025	299	10	done	do	VBN
60025	299	11	,	,	,
60025	299	12	and	and	CC
60025	299	13	all	all	PDT
60025	299	14	the	the	DT
60025	299	15	vegetables	vegetable	NNS
60025	299	16	tender	tender	NN
60025	299	17	.	.	.
60025	300	1	This	this	DT
60025	300	2	is	be	VBZ
60025	300	3	the	the	DT
60025	300	4	soup	soup	NN
60025	300	5	with	with	IN
60025	300	6	which	which	WDT
60025	300	7	the	the	DT
60025	300	8	gipsy	gipsy	NN
60025	300	9	,	,	,
60025	300	10	Meg	Meg	NNP
60025	300	11	Merrilies	Merrilies	NNP
60025	300	12	,	,	,
60025	300	13	regaled	regale	VBD
60025	300	14	Dominie	Dominie	NNP
60025	300	15	Sampson	Sampson	NNP
60025	300	16	.	.	.
60025	301	1	When	when	WRB
60025	301	2	game	game	NN
60025	301	3	is	be	VBZ
60025	301	4	used	use	VBN
60025	301	5	for	for	IN
60025	301	6	soup	soup	NN
60025	301	7	,	,	,
60025	301	8	it	-PRON-	PRP
60025	301	9	must	must	MD
60025	301	10	be	be	VB
60025	301	11	newly	newly	RB
60025	301	12	killed	kill	VBN
60025	301	13	,	,	,
60025	301	14	and	and	CC
60025	301	15	quite	quite	RB
60025	301	16	fresh	fresh	JJ
60025	301	17	.	.	.
60025	302	1	VENISON	VENISON	NNP
60025	302	2	SOUP	SOUP	NNP
60025	302	3	.	.	.
60025	303	1	Take	take	VB
60025	303	2	four	four	CD
60025	303	3	pounds	pound	NNS
60025	303	4	of	of	IN
60025	303	5	freshly	freshly	RB
60025	303	6	killed	kill	VBN
60025	303	7	venison	venison	NNP
60025	303	8	cut	cut	VBD
60025	303	9	off	off	RP
60025	303	10	from	from	IN
60025	303	11	the	the	DT
60025	303	12	bones	bone	NNS
60025	303	13	,	,	,
60025	303	14	and	and	CC
60025	303	15	one	one	CD
60025	303	16	pound	pound	NN
60025	303	17	of	of	IN
60025	303	18	ham	ham	NN
60025	303	19	in	in	IN
60025	303	20	small	small	JJ
60025	303	21	slices	slice	NNS
60025	303	22	.	.	.
60025	304	1	Add	add	VB
60025	304	2	an	an	DT
60025	304	3	onion	onion	NN
60025	304	4	minced	mince	VBN
60025	304	5	,	,	,
60025	304	6	and	and	CC
60025	304	7	black	black	JJ
60025	304	8	pepper	pepper	NN
60025	304	9	to	to	IN
60025	304	10	your	-PRON-	PRP$
60025	304	11	taste	taste	NN
60025	304	12	.	.	.
60025	305	1	Put	put	VB
60025	305	2	only	only	RB
60025	305	3	as	as	RB
60025	305	4	much	much	JJ
60025	305	5	water	water	NN
60025	305	6	as	as	IN
60025	305	7	will	will	MD
60025	305	8	cover	cover	VB
60025	305	9	it	-PRON-	PRP
60025	305	10	,	,	,
60025	305	11	and	and	CC
60025	305	12	stew	stew	VB
60025	305	13	it	-PRON-	PRP
60025	305	14	gently	gently	RB
60025	305	15	for	for	IN
60025	305	16	an	an	DT
60025	305	17	hour	hour	NN
60025	305	18	,	,	,
60025	305	19	keeping	keep	VBG
60025	305	20	the	the	DT
60025	305	21	pot	pot	NN
60025	305	22	closely	closely	RB
60025	305	23	covered	cover	VBN
60025	305	24	.	.	.
60025	306	1	Then	then	RB
60025	306	2	skim	skim	VB
60025	306	3	it	-PRON-	PRP
60025	306	4	well	well	RB
60025	306	5	,	,	,
60025	306	6	and	and	CC
60025	306	7	pour	pour	VB
60025	306	8	in	in	IN
60025	306	9	a	a	DT
60025	306	10	quart	quart	NN
60025	306	11	of	of	IN
60025	306	12	boiling	boil	VBG
60025	306	13	water	water	NN
60025	306	14	.	.	.
60025	307	1	Add	add	VB
60025	307	2	a	a	DT
60025	307	3	head	head	NN
60025	307	4	of	of	IN
60025	307	5	celery	celery	NN
60025	307	6	cut	cut	NN
60025	307	7	into	into	IN
60025	307	8	small	small	JJ
60025	307	9	pieces	piece	NNS
60025	307	10	,	,	,
60025	307	11	and	and	CC
60025	307	12	half	half	PDT
60025	307	13	a	a	DT
60025	307	14	dozen	dozen	NN
60025	307	15	blades	blade	NNS
60025	307	16	of	of	IN
60025	307	17	mace	mace	NN
60025	307	18	.	.	.
60025	308	1	Boil	boil	VB
60025	308	2	it	-PRON-	PRP
60025	308	3	gently	gently	RB
60025	308	4	two	two	CD
60025	308	5	hours	hour	NNS
60025	308	6	and	and	CC
60025	308	7	a	a	DT
60025	308	8	half	half	NN
60025	308	9	.	.	.
60025	309	1	Then	then	RB
60025	309	2	put	put	VB
60025	309	3	in	in	RP
60025	309	4	a	a	DT
60025	309	5	quarter	quarter	NN
60025	309	6	of	of	IN
60025	309	7	a	a	DT
60025	309	8	pound	pound	NN
60025	309	9	of	of	IN
60025	309	10	butter	butter	NN
60025	309	11	,	,	,
60025	309	12	divided	divide	VBN
60025	309	13	into	into	IN
60025	309	14	small	small	JJ
60025	309	15	pieces	piece	NNS
60025	309	16	and	and	CC
60025	309	17	rolled	roll	VBN
60025	309	18	in	in	IN
60025	309	19	flour	flour	NN
60025	309	20	,	,	,
60025	309	21	and	and	CC
60025	309	22	half	half	PDT
60025	309	23	a	a	DT
60025	309	24	pint	pint	NN
60025	309	25	of	of	IN
60025	309	26	port	port	NN
60025	309	27	or	or	CC
60025	309	28	Madeira	Madeira	NNP
60025	309	29	wine	wine	NN
60025	309	30	.	.	.
60025	310	1	Let	let	VB
60025	310	2	it	-PRON-	PRP
60025	310	3	boil	boil	VB
60025	310	4	a	a	DT
60025	310	5	quarter	quarter	NN
60025	310	6	of	of	IN
60025	310	7	an	an	DT
60025	310	8	hour	hour	NN
60025	310	9	longer	long	RBR
60025	310	10	,	,	,
60025	310	11	and	and	CC
60025	310	12	then	then	RB
60025	310	13	send	send	VB
60025	310	14	it	-PRON-	PRP
60025	310	15	to	to	TO
60025	310	16	table	table	VB
60025	310	17	with	with	IN
60025	310	18	the	the	DT
60025	310	19	meat	meat	NN
60025	310	20	in	in	IN
60025	310	21	it	-PRON-	PRP
60025	310	22	.	.	.
60025	311	1	HARE	HARE	NNP
60025	311	2	OR	or	CC
60025	311	3	RABBIT	RABBIT	NNP
60025	311	4	SOUP	SOUP	NNP
60025	311	5	.	.	.
60025	312	1	Take	take	VB
60025	312	2	a	a	DT
60025	312	3	large	large	JJ
60025	312	4	newly	newly	RB
60025	312	5	killed	kill	VBN
60025	312	6	hare	hare	NNP
60025	312	7	,	,	,
60025	312	8	or	or	CC
60025	312	9	two	two	CD
60025	312	10	rabbits	rabbit	NNS
60025	312	11	;	;	:
60025	312	12	cut	cut	VB
60025	312	13	them	-PRON-	PRP
60025	312	14	up	up	RP
60025	312	15	and	and	CC
60025	312	16	wash	wash	VB
60025	312	17	the	the	DT
60025	312	18	pieces	piece	NNS
60025	312	19	.	.	.
60025	313	1	Save	save	VB
60025	313	2	all	all	PDT
60025	313	3	the	the	DT
60025	313	4	blood	blood	NN
60025	313	5	,	,	,
60025	313	6	(	(	-LRB-
60025	313	7	which	which	WDT
60025	313	8	adds	add	VBZ
60025	313	9	much	much	JJ
60025	313	10	to	to	IN
60025	313	11	the	the	DT
60025	313	12	flavour	flavour	NN
60025	313	13	of	of	IN
60025	313	14	the	the	DT
60025	313	15	hare	hare	NN
60025	313	16	,	,	,
60025	313	17	)	)	-RRB-
60025	313	18	and	and	CC
60025	313	19	strain	strain	VB
60025	313	20	it	-PRON-	PRP
60025	313	21	through	through	IN
60025	313	22	a	a	DT
60025	313	23	sieve	sieve	NN
60025	313	24	.	.	.
60025	314	1	Put	put	VB
60025	314	2	the	the	DT
60025	314	3	pieces	piece	NNS
60025	314	4	into	into	IN
60025	314	5	a	a	DT
60025	314	6	soup	soup	NN
60025	314	7	-	-	HYPH
60025	314	8	pot	pot	NN
60025	314	9	with	with	IN
60025	314	10	four	four	CD
60025	314	11	whole	whole	JJ
60025	314	12	onions	onion	NNS
60025	314	13	stuck	stick	VBN
60025	314	14	with	with	IN
60025	314	15	a	a	DT
60025	314	16	few	few	JJ
60025	314	17	cloves	clove	NNS
60025	314	18	,	,	,
60025	314	19	four	four	CD
60025	314	20	or	or	CC
60025	314	21	five	five	CD
60025	314	22	blades	blade	NNS
60025	314	23	of	of	IN
60025	314	24	mace	mace	NN
60025	314	25	,	,	,
60025	314	26	a	a	DT
60025	314	27	head	head	NN
60025	314	28	of	of	IN
60025	314	29	celery	celery	NN
60025	314	30	cut	cut	NN
60025	314	31	small	small	JJ
60025	314	32	,	,	,
60025	314	33	and	and	CC
60025	314	34	a	a	DT
60025	314	35	bunch	bunch	NN
60025	314	36	of	of	IN
60025	314	37	parsley	parsley	NN
60025	314	38	with	with	IN
60025	314	39	a	a	DT
60025	314	40	large	large	JJ
60025	314	41	bunch	bunch	NN
60025	314	42	of	of	IN
60025	314	43	sweet	sweet	JJ
60025	314	44	marjoram	marjoram	NNP
60025	314	45	and	and	CC
60025	314	46	one	one	CD
60025	314	47	of	of	IN
60025	314	48	sweet	sweet	NNP
60025	314	49	basil	basil	NN
60025	314	50	,	,	,
60025	314	51	all	all	DT
60025	314	52	tied	tie	VBN
60025	314	53	together	together	RB
60025	314	54	.	.	.
60025	315	1	Salt	salt	NN
60025	315	2	and	and	CC
60025	315	3	cayenne	cayenne	NN
60025	315	4	to	to	IN
60025	315	5	your	-PRON-	PRP$
60025	315	6	taste	taste	NN
60025	315	7	.	.	.
60025	316	1	Pour	pour	VB
60025	316	2	in	in	IN
60025	316	3	three	three	CD
60025	316	4	quarts	quart	NNS
60025	316	5	of	of	IN
60025	316	6	water	water	NN
60025	316	7	,	,	,
60025	316	8	and	and	CC
60025	316	9	stew	stew	VB
60025	316	10	it	-PRON-	PRP
60025	316	11	gently	gently	RB
60025	316	12	an	an	DT
60025	316	13	hour	hour	NN
60025	316	14	and	and	CC
60025	316	15	a	a	DT
60025	316	16	half	half	NN
60025	316	17	.	.	.
60025	317	1	Then	then	RB
60025	317	2	put	put	VB
60025	317	3	in	in	RP
60025	317	4	the	the	DT
60025	317	5	strained	strained	JJ
60025	317	6	blood	blood	NN
60025	317	7	and	and	CC
60025	317	8	simmer	simmer	VB
60025	317	9	it	-PRON-	PRP
60025	317	10	for	for	IN
60025	317	11	another	another	DT
60025	317	12	hour	hour	NN
60025	317	13	,	,	,
60025	317	14	at	at	IN
60025	317	15	least	least	JJS
60025	317	16	.	.	.
60025	318	1	Do	do	VB
60025	318	2	not	not	RB
60025	318	3	let	let	VB
60025	318	4	it	-PRON-	PRP
60025	318	5	actually	actually	RB
60025	318	6	boil	boil	VB
60025	318	7	,	,	,
60025	318	8	as	as	IN
60025	318	9	that	that	DT
60025	318	10	will	will	MD
60025	318	11	cause	cause	VB
60025	318	12	the	the	DT
60025	318	13	blood	blood	NN
60025	318	14	to	to	TO
60025	318	15	curdle	curdle	VB
60025	318	16	.	.	.
60025	319	1	Then	then	RB
60025	319	2	strain	strain	VB
60025	319	3	it	-PRON-	PRP
60025	319	4	,	,	,
60025	319	5	and	and	CC
60025	319	6	pound	pound	VB
60025	319	7	half	half	PDT
60025	319	8	the	the	DT
60025	319	9	meat	meat	NN
60025	319	10	in	in	IN
60025	319	11	a	a	DT
60025	319	12	mortar	mortar	NN
60025	319	13	,	,	,
60025	319	14	and	and	CC
60025	319	15	stir	stir	VB
60025	319	16	it	-PRON-	PRP
60025	319	17	into	into	IN
60025	319	18	the	the	DT
60025	319	19	soup	soup	NN
60025	319	20	to	to	TO
60025	319	21	thicken	thicken	VB
60025	319	22	it	-PRON-	PRP
60025	319	23	,	,	,
60025	319	24	and	and	CC
60025	319	25	cut	cut	VBD
60025	319	26	the	the	DT
60025	319	27	remainder	remainder	NN
60025	319	28	of	of	IN
60025	319	29	the	the	DT
60025	319	30	meat	meat	NN
60025	319	31	into	into	IN
60025	319	32	small	small	JJ
60025	319	33	mouthfuls	mouthful	NNS
60025	319	34	.	.	.
60025	320	1	Stir	stir	VB
60025	320	2	in	in	RP
60025	320	3	,	,	,
60025	320	4	at	at	IN
60025	320	5	the	the	DT
60025	320	6	last	last	JJ
60025	320	7	,	,	,
60025	320	8	a	a	DT
60025	320	9	jill	jill	NN
60025	320	10	or	or	CC
60025	320	11	two	two	CD
60025	320	12	glasses	glass	NNS
60025	320	13	of	of	IN
60025	320	14	red	red	JJ
60025	320	15	wine	wine	NN
60025	320	16	,	,	,
60025	320	17	and	and	CC
60025	320	18	a	a	DT
60025	320	19	large	large	JJ
60025	320	20	table	table	NN
60025	320	21	-	-	HYPH
60025	320	22	spoonful	spoonful	JJ
60025	320	23	of	of	IN
60025	320	24	currant	currant	JJ
60025	320	25	jelly	jelly	NN
60025	320	26	.	.	.
60025	321	1	Boil	Boil	NNP
60025	321	2	it	-PRON-	PRP
60025	321	3	slowly	slowly	RB
60025	321	4	a	a	DT
60025	321	5	few	few	JJ
60025	321	6	minutes	minute	NNS
60025	321	7	longer	long	RBR
60025	321	8	,	,	,
60025	321	9	and	and	CC
60025	321	10	then	then	RB
60025	321	11	put	put	VB
60025	321	12	it	-PRON-	PRP
60025	321	13	into	into	IN
60025	321	14	your	-PRON-	PRP$
60025	321	15	tureen	tureen	NN
60025	321	16	.	.	.
60025	322	1	It	-PRON-	PRP
60025	322	2	will	will	MD
60025	322	3	be	be	VB
60025	322	4	much	much	RB
60025	322	5	improved	improve	VBN
60025	322	6	by	by	IN
60025	322	7	the	the	DT
60025	322	8	addition	addition	NN
60025	322	9	of	of	IN
60025	322	10	two	two	CD
60025	322	11	or	or	CC
60025	322	12	three	three	CD
60025	322	13	dozen	dozen	NN
60025	322	14	small	small	JJ
60025	322	15	force	force	NN
60025	322	16	-	-	HYPH
60025	322	17	meat	meat	NN
60025	322	18	balls	ball	NNS
60025	322	19	,	,	,
60025	322	20	about	about	IN
60025	322	21	the	the	DT
60025	322	22	size	size	NN
60025	322	23	of	of	IN
60025	322	24	a	a	DT
60025	322	25	nutmeg	nutmeg	NN
60025	322	26	.	.	.
60025	323	1	This	this	DT
60025	323	2	soup	soup	NN
60025	323	3	will	will	MD
60025	323	4	require	require	VB
60025	323	5	cooking	cook	VBG
60025	323	6	at	at	IN
60025	323	7	least	least	JJS
60025	323	8	four	four	CD
60025	323	9	hours	hour	NNS
60025	323	10	.	.	.
60025	324	1	Partridge	partridge	NN
60025	324	2	,	,	,
60025	324	3	pheasant	pheasant	NN
60025	324	4	,	,	,
60025	324	5	or	or	CC
60025	324	6	grouse	grouse	NNP
60025	324	7	soup	soup	NN
60025	324	8	may	may	MD
60025	324	9	be	be	VB
60025	324	10	made	make	VBN
60025	324	11	in	in	IN
60025	324	12	a	a	DT
60025	324	13	similar	similar	JJ
60025	324	14	manner	manner	NN
60025	324	15	.	.	.
60025	325	1	If	if	IN
60025	325	2	you	-PRON-	PRP
60025	325	3	have	have	VBP
60025	325	4	any	any	DT
60025	325	5	clear	clear	JJ
60025	325	6	gravy	gravy	NN
60025	325	7	soup	soup	NN
60025	325	8	,	,	,
60025	325	9	you	-PRON-	PRP
60025	325	10	may	may	MD
60025	325	11	cut	cut	VB
60025	325	12	up	up	RP
60025	325	13	the	the	DT
60025	325	14	hare	hare	NN
60025	325	15	,	,	,
60025	325	16	season	season	VB
60025	325	17	it	-PRON-	PRP
60025	325	18	as	as	IN
60025	325	19	above	above	RB
60025	325	20	,	,	,
60025	325	21	and	and	CC
60025	325	22	put	put	VBD
60025	325	23	it	-PRON-	PRP
60025	325	24	into	into	IN
60025	325	25	a	a	DT
60025	325	26	jug	jug	NN
60025	325	27	or	or	CC
60025	325	28	jar	jar	NN
60025	325	29	well	well	RB
60025	325	30	covered	cover	VBN
60025	325	31	and	and	CC
60025	325	32	set	set	VBN
60025	325	33	in	in	IN
60025	325	34	boiling	boil	VBG
60025	325	35	water	water	NN
60025	325	36	till	till	IN
60025	325	37	the	the	DT
60025	325	38	meat	meat	NN
60025	325	39	is	be	VBZ
60025	325	40	tender	tender	JJ
60025	325	41	.	.	.
60025	326	1	Then	then	RB
60025	326	2	put	put	VB
60025	326	3	it	-PRON-	PRP
60025	326	4	into	into	IN
60025	326	5	the	the	DT
60025	326	6	gravy	gravy	NNP
60025	326	7	soup	soup	NNP
60025	326	8	,	,	,
60025	326	9	add	add	VB
60025	326	10	the	the	DT
60025	326	11	wine	wine	NN
60025	326	12	,	,	,
60025	326	13	and	and	CC
60025	326	14	let	let	VB
60025	326	15	it	-PRON-	PRP
60025	326	16	come	come	VB
60025	326	17	to	to	IN
60025	326	18	a	a	DT
60025	326	19	boil	boil	NN
60025	326	20	.	.	.
60025	327	1	Send	send	VB
60025	327	2	it	-PRON-	PRP
60025	327	3	to	to	TO
60025	327	4	table	table	VB
60025	327	5	with	with	IN
60025	327	6	the	the	DT
60025	327	7	pieces	piece	NNS
60025	327	8	of	of	IN
60025	327	9	the	the	DT
60025	327	10	hare	hare	NN
60025	327	11	in	in	IN
60025	327	12	the	the	DT
60025	327	13	soup	soup	NN
60025	327	14	.	.	.
60025	328	1	When	when	WRB
60025	328	2	hare	hare	NNP
60025	328	3	soup	soup	NNP
60025	328	4	is	be	VBZ
60025	328	5	made	make	VBN
60025	328	6	in	in	IN
60025	328	7	this	this	DT
60025	328	8	last	last	JJ
60025	328	9	manner	manner	NN
60025	328	10	,	,	,
60025	328	11	omit	omit	NN
60025	328	12	using	use	VBG
60025	328	13	the	the	DT
60025	328	14	blood	blood	NN
60025	328	15	.	.	.
60025	329	1	MULLAGATAWNY	MULLAGATAWNY	NNP
60025	329	2	SOUP	SOUP	NNP
60025	329	3	,	,	,
60025	329	4	AS	AS	NNP
60025	329	5	MADE	make	VBN
60025	329	6	IN	in	IN
60025	329	7	INDIA	INDIA	NNP
60025	329	8	.	.	.
60025	330	1	Take	take	VB
60025	330	2	a	a	DT
60025	330	3	quarter	quarter	NN
60025	330	4	of	of	IN
60025	330	5	an	an	DT
60025	330	6	ounce	ounce	NN
60025	330	7	of	of	IN
60025	330	8	China	China	NNP
60025	330	9	turmeric	turmeric	NN
60025	330	10	,	,	,
60025	330	11	the	the	DT
60025	330	12	third	third	JJ
60025	330	13	of	of	IN
60025	330	14	an	an	DT
60025	330	15	ounce	ounce	NN
60025	330	16	of	of	IN
60025	330	17	cassia	cassia	NNP
60025	330	18	,	,	,
60025	330	19	three	three	CD
60025	330	20	drachms	drachm	NNS
60025	330	21	of	of	IN
60025	330	22	black	black	JJ
60025	330	23	pepper	pepper	NN
60025	330	24	,	,	,
60025	330	25	two	two	CD
60025	330	26	drachms	drachm	NNS
60025	330	27	of	of	IN
60025	330	28	cayenne	cayenne	NN
60025	330	29	pepper	pepper	NN
60025	330	30	,	,	,
60025	330	31	and	and	CC
60025	330	32	an	an	DT
60025	330	33	ounce	ounce	NN
60025	330	34	of	of	IN
60025	330	35	coriander	coriander	NN
60025	330	36	seeds	seed	NNS
60025	330	37	.	.	.
60025	331	1	These	these	DT
60025	331	2	must	must	MD
60025	331	3	all	all	DT
60025	331	4	be	be	VB
60025	331	5	pounded	pound	VBN
60025	331	6	fine	fine	JJ
60025	331	7	in	in	IN
60025	331	8	a	a	DT
60025	331	9	mortar	mortar	NN
60025	331	10	,	,	,
60025	331	11	and	and	CC
60025	331	12	well	well	RB
60025	331	13	mixed	mixed	JJ
60025	331	14	and	and	CC
60025	331	15	sifted	sift	VBN
60025	331	16	.	.	.
60025	332	1	They	-PRON-	PRP
60025	332	2	will	will	MD
60025	332	3	make	make	VB
60025	332	4	sufficient	sufficient	JJ
60025	332	5	curry	curry	NN
60025	332	6	powder	powder	NN
60025	332	7	for	for	IN
60025	332	8	the	the	DT
60025	332	9	following	following	JJ
60025	332	10	quantity	quantity	NN
60025	332	11	of	of	IN
60025	332	12	soup	soup	NN
60025	332	13	:	:	:
60025	332	14	Take	take	VB
60025	332	15	two	two	CD
60025	332	16	large	large	JJ
60025	332	17	fowls	fowl	NNS
60025	332	18	,	,	,
60025	332	19	or	or	CC
60025	332	20	three	three	CD
60025	332	21	pounds	pound	NNS
60025	332	22	of	of	IN
60025	332	23	the	the	DT
60025	332	24	lean	lean	NN
60025	332	25	of	of	IN
60025	332	26	veal	veal	NN
60025	332	27	.	.	.
60025	333	1	Cut	cut	VB
60025	333	2	the	the	DT
60025	333	3	flesh	flesh	NN
60025	333	4	entirely	entirely	RB
60025	333	5	from	from	IN
60025	333	6	the	the	DT
60025	333	7	bones	bone	NNS
60025	333	8	in	in	IN
60025	333	9	small	small	JJ
60025	333	10	pieces	piece	NNS
60025	333	11	,	,	,
60025	333	12	and	and	CC
60025	333	13	put	put	VBD
60025	333	14	it	-PRON-	PRP
60025	333	15	into	into	IN
60025	333	16	a	a	DT
60025	333	17	stew	stew	NN
60025	333	18	-	-	HYPH
60025	333	19	pan	pan	NN
60025	333	20	with	with	IN
60025	333	21	two	two	CD
60025	333	22	quarts	quart	NNS
60025	333	23	of	of	IN
60025	333	24	water	water	NN
60025	333	25	.	.	.
60025	334	1	Let	let	VB
60025	334	2	it	-PRON-	PRP
60025	334	3	boil	boil	VB
60025	334	4	slowly	slowly	RB
60025	334	5	for	for	IN
60025	334	6	half	half	PDT
60025	334	7	an	an	DT
60025	334	8	hour	hour	NN
60025	334	9	,	,	,
60025	334	10	skimming	skim	VBG
60025	334	11	it	-PRON-	PRP
60025	334	12	well	well	RB
60025	334	13	.	.	.
60025	335	1	Prepare	prepare	VB
60025	335	2	four	four	CD
60025	335	3	large	large	JJ
60025	335	4	onions	onion	NNS
60025	335	5	,	,	,
60025	335	6	minced	mince	VBN
60025	335	7	,	,	,
60025	335	8	and	and	CC
60025	335	9	fried	fry	VBN
60025	335	10	in	in	IN
60025	335	11	two	two	CD
60025	335	12	ounces	ounce	NNS
60025	335	13	of	of	IN
60025	335	14	butter	butter	NN
60025	335	15	.	.	.
60025	336	1	Add	add	VB
60025	336	2	to	to	IN
60025	336	3	them	-PRON-	PRP
60025	336	4	the	the	DT
60025	336	5	curry	curry	NN
60025	336	6	powder	powder	NN
60025	336	7	,	,	,
60025	336	8	and	and	CC
60025	336	9	moisten	moisten	VB
60025	336	10	the	the	DT
60025	336	11	whole	whole	NN
60025	336	12	with	with	IN
60025	336	13	broth	broth	NN
60025	336	14	from	from	IN
60025	336	15	the	the	DT
60025	336	16	stew	stew	NNP
60025	336	17	-	-	HYPH
60025	336	18	pan	pan	NN
60025	336	19	,	,	,
60025	336	20	mixed	mix	VBN
60025	336	21	with	with	IN
60025	336	22	a	a	DT
60025	336	23	little	little	JJ
60025	336	24	rice	rice	NN
60025	336	25	flour	flour	NN
60025	336	26	.	.	.
60025	337	1	When	when	WRB
60025	337	2	thoroughly	thoroughly	RB
60025	337	3	mixed	mix	VBN
60025	337	4	,	,	,
60025	337	5	stir	stir	VBP
60025	337	6	the	the	DT
60025	337	7	seasoning	seasoning	NN
60025	337	8	into	into	IN
60025	337	9	the	the	DT
60025	337	10	soup	soup	NN
60025	337	11	,	,	,
60025	337	12	and	and	CC
60025	337	13	simmer	simmer	VB
60025	337	14	it	-PRON-	PRP
60025	337	15	till	till	IN
60025	337	16	it	-PRON-	PRP
60025	337	17	is	be	VBZ
60025	337	18	as	as	RB
60025	337	19	smooth	smooth	JJ
60025	337	20	and	and	CC
60025	337	21	thick	thick	JJ
60025	337	22	as	as	IN
60025	337	23	cream	cream	NN
60025	337	24	,	,	,
60025	337	25	and	and	CC
60025	337	26	till	till	IN
60025	337	27	the	the	DT
60025	337	28	chicken	chicken	NN
60025	337	29	or	or	CC
60025	337	30	veal	veal	NN
60025	337	31	is	be	VBZ
60025	337	32	perfectly	perfectly	RB
60025	337	33	tender	tender	JJ
60025	337	34	.	.	.
60025	338	1	Then	then	RB
60025	338	2	stir	stir	VB
60025	338	3	into	into	IN
60025	338	4	it	-PRON-	PRP
60025	338	5	the	the	DT
60025	338	6	juice	juice	NN
60025	338	7	of	of	IN
60025	338	8	a	a	DT
60025	338	9	lemon	lemon	NN
60025	338	10	;	;	:
60025	338	11	and	and	CC
60025	338	12	five	five	CD
60025	338	13	minutes	minute	NNS
60025	338	14	after	after	IN
60025	338	15	take	take	VBP
60025	338	16	up	up	RP
60025	338	17	the	the	DT
60025	338	18	soup	soup	NN
60025	338	19	,	,	,
60025	338	20	with	with	IN
60025	338	21	the	the	DT
60025	338	22	meat	meat	NN
60025	338	23	in	in	IN
60025	338	24	it	-PRON-	PRP
60025	338	25	,	,	,
60025	338	26	and	and	CC
60025	338	27	serve	serve	VB
60025	338	28	it	-PRON-	PRP
60025	338	29	in	in	IN
60025	338	30	the	the	DT
60025	338	31	tureen	tureen	NN
60025	338	32	.	.	.
60025	339	1	Send	send	VB
60025	339	2	to	to	TO
60025	339	3	table	table	NN
60025	339	4	separately	separately	RB
60025	339	5	,	,	,
60025	339	6	boiled	boil	VBN
60025	339	7	rice	rice	NN
60025	339	8	on	on	IN
60025	339	9	a	a	DT
60025	339	10	hot	hot	JJ
60025	339	11	water	water	NN
60025	339	12	dish	dish	NN
60025	339	13	to	to	TO
60025	339	14	keep	keep	VB
60025	339	15	it	-PRON-	PRP
60025	339	16	warm	warm	JJ
60025	339	17	.	.	.
60025	340	1	The	the	DT
60025	340	2	rice	rice	NN
60025	340	3	is	be	VBZ
60025	340	4	to	to	TO
60025	340	5	be	be	VB
60025	340	6	put	put	VBN
60025	340	7	into	into	IN
60025	340	8	the	the	DT
60025	340	9	plates	plate	NNS
60025	340	10	of	of	IN
60025	340	11	soup	soup	NN
60025	340	12	by	by	IN
60025	340	13	those	those	DT
60025	340	14	who	who	WP
60025	340	15	eat	eat	VBP
60025	340	16	it	-PRON-	PRP
60025	340	17	.	.	.
60025	341	1	To	to	TO
60025	341	2	boil	boil	VB
60025	341	3	rice	rice	NN
60025	341	4	for	for	IN
60025	341	5	this	this	DT
60025	341	6	soup	soup	NN
60025	341	7	in	in	IN
60025	341	8	the	the	DT
60025	341	9	East	East	NNP
60025	341	10	India	India	NNP
60025	341	11	fashion:--Pick	fashion:--Pick	NNP
60025	341	12	and	and	CC
60025	341	13	wash	wash	VB
60025	341	14	half	half	PDT
60025	341	15	a	a	DT
60025	341	16	pound	pound	NN
60025	341	17	in	in	IN
60025	341	18	warm	warm	JJ
60025	341	19	water	water	NN
60025	341	20	.	.	.
60025	342	1	Put	put	VB
60025	342	2	it	-PRON-	PRP
60025	342	3	into	into	IN
60025	342	4	a	a	DT
60025	342	5	saucepan	saucepan	NN
60025	342	6	.	.	.
60025	343	1	Pour	pour	VB
60025	343	2	two	two	CD
60025	343	3	quarts	quart	NNS
60025	343	4	of	of	IN
60025	343	5	boiling	boil	VBG
60025	343	6	water	water	NN
60025	343	7	over	over	IN
60025	343	8	it	-PRON-	PRP
60025	343	9	,	,	,
60025	343	10	and	and	CC
60025	343	11	cover	cover	VB
60025	343	12	the	the	DT
60025	343	13	pan	pan	NN
60025	343	14	closely	closely	RB
60025	343	15	.	.	.
60025	344	1	Set	Set	VBD
60025	344	2	it	-PRON-	PRP
60025	344	3	in	in	IN
60025	344	4	a	a	DT
60025	344	5	warm	warm	JJ
60025	344	6	place	place	NN
60025	344	7	by	by	IN
60025	344	8	the	the	DT
60025	344	9	fire	fire	NN
60025	344	10	,	,	,
60025	344	11	to	to	TO
60025	344	12	cook	cook	VB
60025	344	13	gradually	gradually	RB
60025	344	14	in	in	IN
60025	344	15	the	the	DT
60025	344	16	hot	hot	JJ
60025	344	17	water	water	NN
60025	344	18	.	.	.
60025	345	1	In	in	IN
60025	345	2	an	an	DT
60025	345	3	hour	hour	NN
60025	345	4	pour	pour	VB
60025	345	5	off	off	RP
60025	345	6	all	all	PDT
60025	345	7	the	the	DT
60025	345	8	water	water	NN
60025	345	9	,	,	,
60025	345	10	and	and	CC
60025	345	11	setting	set	VBG
60025	345	12	the	the	DT
60025	345	13	pan	pan	NN
60025	345	14	on	on	IN
60025	345	15	hot	hot	JJ
60025	345	16	coals	coal	NNS
60025	345	17	,	,	,
60025	345	18	stir	stir	VB
60025	345	19	up	up	RP
60025	345	20	and	and	CC
60025	345	21	toss	toss	VB
60025	345	22	the	the	DT
60025	345	23	rice	rice	NN
60025	345	24	with	with	IN
60025	345	25	a	a	DT
60025	345	26	fork	fork	NN
60025	345	27	,	,	,
60025	345	28	so	so	IN
60025	345	29	as	as	IN
60025	345	30	to	to	TO
60025	345	31	separate	separate	VB
60025	345	32	the	the	DT
60025	345	33	grains	grain	NNS
60025	345	34	,	,	,
60025	345	35	and	and	CC
60025	345	36	to	to	TO
60025	345	37	dry	dry	VB
60025	345	38	without	without	IN
60025	345	39	hardening	harden	VBG
60025	345	40	it	-PRON-	PRP
60025	345	41	.	.	.
60025	346	1	Do	do	VBP
60025	346	2	not	not	RB
60025	346	3	use	use	VB
60025	346	4	a	a	DT
60025	346	5	spoon	spoon	NN
60025	346	6	,	,	,
60025	346	7	as	as	IN
60025	346	8	that	that	DT
60025	346	9	will	will	MD
60025	346	10	not	not	RB
60025	346	11	loosen	loosen	VB
60025	346	12	the	the	DT
60025	346	13	grains	grain	NNS
60025	346	14	sufficiently	sufficiently	RB
60025	346	15	.	.	.
60025	347	1	You	-PRON-	PRP
60025	347	2	may	may	MD
60025	347	3	toss	toss	VB
60025	347	4	it	-PRON-	PRP
60025	347	5	with	with	IN
60025	347	6	two	two	CD
60025	347	7	forks	fork	NNS
60025	347	8	.	.	.
60025	348	1	MOCK	MOCK	NNP
60025	348	2	TURTLE	TURTLE	NNS
60025	348	3	OR	or	CC
60025	348	4	CALF	CALF	NNS
60025	348	5	'S	's	POS
60025	348	6	HEAD	HEAD	NNP
60025	348	7	SOUP	SOUP	NNP
60025	348	8	.	.	.
60025	349	1	This	this	DT
60025	349	2	soup	soup	NN
60025	349	3	will	will	MD
60025	349	4	require	require	VB
60025	349	5	eight	eight	CD
60025	349	6	hours	hour	NNS
60025	349	7	to	to	TO
60025	349	8	prepare	prepare	VB
60025	349	9	.	.	.
60025	350	1	Take	take	VB
60025	350	2	a	a	DT
60025	350	3	large	large	JJ
60025	350	4	calf	calf	NN
60025	350	5	's	's	POS
60025	350	6	head	head	NN
60025	350	7	,	,	,
60025	350	8	and	and	CC
60025	350	9	having	have	VBG
60025	350	10	cleaned	clean	VBN
60025	350	11	,	,	,
60025	350	12	washed	wash	VBN
60025	350	13	,	,	,
60025	350	14	and	and	CC
60025	350	15	soaked	soak	VBD
60025	350	16	it	-PRON-	PRP
60025	350	17	,	,	,
60025	350	18	put	put	VB
60025	350	19	it	-PRON-	PRP
60025	350	20	into	into	IN
60025	350	21	a	a	DT
60025	350	22	pot	pot	NN
60025	350	23	with	with	IN
60025	350	24	a	a	DT
60025	350	25	knuckle	knuckle	NN
60025	350	26	of	of	IN
60025	350	27	veal	veal	NN
60025	350	28	,	,	,
60025	350	29	and	and	CC
60025	350	30	the	the	DT
60025	350	31	hock	hock	NN
60025	350	32	of	of	IN
60025	350	33	a	a	DT
60025	350	34	ham	ham	NN
60025	350	35	,	,	,
60025	350	36	or	or	CC
60025	350	37	a	a	DT
60025	350	38	few	few	JJ
60025	350	39	slices	slice	NNS
60025	350	40	of	of	IN
60025	350	41	bacon	bacon	NN
60025	350	42	;	;	:
60025	350	43	but	but	CC
60025	350	44	previously	previously	RB
60025	350	45	cut	cut	VBD
60025	350	46	off	off	RP
60025	350	47	and	and	CC
60025	350	48	reserve	reserve	VB
60025	350	49	enough	enough	NN
60025	350	50	of	of	IN
60025	350	51	the	the	DT
60025	350	52	veal	veal	NN
60025	350	53	to	to	TO
60025	350	54	make	make	VB
60025	350	55	two	two	CD
60025	350	56	dozen	dozen	NN
60025	350	57	small	small	JJ
60025	350	58	force	force	NN
60025	350	59	-	-	HYPH
60025	350	60	meat	meat	NN
60025	350	61	balls	ball	NNS
60025	350	62	.	.	.
60025	351	1	Put	put	VB
60025	351	2	the	the	DT
60025	351	3	head	head	NN
60025	351	4	and	and	CC
60025	351	5	the	the	DT
60025	351	6	other	other	JJ
60025	351	7	meat	meat	NN
60025	351	8	into	into	IN
60025	351	9	as	as	RB
60025	351	10	much	much	JJ
60025	351	11	water	water	NN
60025	351	12	as	as	IN
60025	351	13	will	will	MD
60025	351	14	cover	cover	VB
60025	351	15	it	-PRON-	PRP
60025	351	16	very	very	RB
60025	351	17	well	well	RB
60025	351	18	,	,	,
60025	351	19	so	so	IN
60025	351	20	that	that	IN
60025	351	21	it	-PRON-	PRP
60025	351	22	may	may	MD
60025	351	23	not	not	RB
60025	351	24	be	be	VB
60025	351	25	necessary	necessary	JJ
60025	351	26	to	to	TO
60025	351	27	replenish	replenish	VB
60025	351	28	it	-PRON-	PRP
60025	351	29	:	:	:
60025	351	30	this	this	DT
60025	351	31	soup	soup	NN
60025	351	32	being	be	VBG
60025	351	33	always	always	RB
60025	351	34	made	make	VBN
60025	351	35	very	very	RB
60025	351	36	rich	rich	JJ
60025	351	37	.	.	.
60025	352	1	Let	let	VB
60025	352	2	it	-PRON-	PRP
60025	352	3	boil	boil	VB
60025	352	4	slowly	slowly	RB
60025	352	5	four	four	CD
60025	352	6	hours	hour	NNS
60025	352	7	,	,	,
60025	352	8	skimming	skim	VBG
60025	352	9	it	-PRON-	PRP
60025	352	10	carefully	carefully	RB
60025	352	11	.	.	.
60025	353	1	As	as	RB
60025	353	2	soon	soon	RB
60025	353	3	as	as	IN
60025	353	4	no	no	DT
60025	353	5	more	more	JJR
60025	353	6	scum	scum	NN
60025	353	7	rises	rise	NNS
60025	353	8	,	,	,
60025	353	9	put	put	VBD
60025	353	10	in	in	RP
60025	353	11	six	six	CD
60025	353	12	potatoes	potato	NNS
60025	353	13	,	,	,
60025	353	14	and	and	CC
60025	353	15	three	three	CD
60025	353	16	turnips	turnip	NNS
60025	353	17	,	,	,
60025	353	18	all	all	DT
60025	353	19	sliced	slice	VBN
60025	353	20	thin	thin	JJ
60025	353	21	;	;	:
60025	353	22	with	with	IN
60025	353	23	equal	equal	JJ
60025	353	24	proportions	proportion	NNS
60025	353	25	of	of	IN
60025	353	26	parsley	parsley	NNP
60025	353	27	,	,	,
60025	353	28	sweet	sweet	JJ
60025	353	29	marjoram	marjoram	NNP
60025	353	30	,	,	,
60025	353	31	and	and	CC
60025	353	32	sweet	sweet	JJ
60025	353	33	basil	basil	NN
60025	353	34	,	,	,
60025	353	35	chopped	chop	VBD
60025	353	36	fine	fine	RB
60025	353	37	;	;	:
60025	353	38	and	and	CC
60025	353	39	cayenne	cayenne	NNP
60025	353	40	pepper	pepper	NN
60025	353	41	to	to	IN
60025	353	42	your	-PRON-	PRP$
60025	353	43	taste	taste	NN
60025	353	44	.	.	.
60025	354	1	The	the	DT
60025	354	2	ham	ham	NNP
60025	354	3	will	will	MD
60025	354	4	salt	salt	VB
60025	354	5	it	-PRON-	PRP
60025	354	6	sufficiently	sufficiently	RB
60025	354	7	.	.	.
60025	355	1	An	an	DT
60025	355	2	hour	hour	NN
60025	355	3	before	before	IN
60025	355	4	you	-PRON-	PRP
60025	355	5	send	send	VBP
60025	355	6	the	the	DT
60025	355	7	meat	meat	NN
60025	355	8	to	to	TO
60025	355	9	table	table	NN
60025	355	10	,	,	,
60025	355	11	make	make	VB
60025	355	12	about	about	RB
60025	355	13	two	two	CD
60025	355	14	dozen	dozen	NN
60025	355	15	small	small	JJ
60025	355	16	force	force	NN
60025	355	17	-	-	HYPH
60025	355	18	meat	meat	NN
60025	355	19	balls	ball	NNS
60025	355	20	of	of	IN
60025	355	21	minced	mince	VBN
60025	355	22	veal	veal	NN
60025	355	23	and	and	CC
60025	355	24	beef	beef	NN
60025	355	25	-	-	HYPH
60025	355	26	suet	suet	NN
60025	355	27	in	in	IN
60025	355	28	equal	equal	JJ
60025	355	29	quantities	quantity	NNS
60025	355	30	,	,	,
60025	355	31	seasoned	season	VBN
60025	355	32	with	with	IN
60025	355	33	pepper	pepper	NN
60025	355	34	and	and	CC
60025	355	35	salt	salt	NN
60025	355	36	;	;	:
60025	355	37	sweet	sweet	JJ
60025	355	38	herbs	herb	NNS
60025	355	39	,	,	,
60025	355	40	grated	grate	VBD
60025	355	41	lemon	lemon	NN
60025	355	42	-	-	HYPH
60025	355	43	peel	peel	NN
60025	355	44	,	,	,
60025	355	45	and	and	CC
60025	355	46	powdered	powder	VBN
60025	355	47	nutmeg	nutmeg	NNP
60025	355	48	and	and	CC
60025	355	49	mace	mace	NN
60025	355	50	.	.	.
60025	356	1	Add	add	VB
60025	356	2	some	some	DT
60025	356	3	beaten	beat	VBN
60025	356	4	yolk	yolk	NN
60025	356	5	of	of	IN
60025	356	6	egg	egg	NN
60025	356	7	to	to	TO
60025	356	8	make	make	VB
60025	356	9	all	all	PDT
60025	356	10	these	these	DT
60025	356	11	ingredients	ingredient	NNS
60025	356	12	stick	stick	VBP
60025	356	13	together	together	RB
60025	356	14	.	.	.
60025	357	1	Flour	flour	VB
60025	357	2	the	the	DT
60025	357	3	balls	ball	NNS
60025	357	4	very	very	RB
60025	357	5	well	well	RB
60025	357	6	,	,	,
60025	357	7	and	and	CC
60025	357	8	fry	fry	VB
60025	357	9	them	-PRON-	PRP
60025	357	10	in	in	IN
60025	357	11	butter	butter	NN
60025	357	12	.	.	.
60025	358	1	Before	before	IN
60025	358	2	you	-PRON-	PRP
60025	358	3	put	put	VBP
60025	358	4	them	-PRON-	PRP
60025	358	5	into	into	IN
60025	358	6	the	the	DT
60025	358	7	soup	soup	NN
60025	358	8	,	,	,
60025	358	9	take	take	VB
60025	358	10	out	out	RP
60025	358	11	the	the	DT
60025	358	12	head	head	NN
60025	358	13	,	,	,
60025	358	14	and	and	CC
60025	358	15	the	the	DT
60025	358	16	other	other	JJ
60025	358	17	meat	meat	NN
60025	358	18	.	.	.
60025	359	1	Cut	cut	VB
60025	359	2	the	the	DT
60025	359	3	meat	meat	NN
60025	359	4	from	from	IN
60025	359	5	the	the	DT
60025	359	6	head	head	NN
60025	359	7	in	in	IN
60025	359	8	small	small	JJ
60025	359	9	pieces	piece	NNS
60025	359	10	,	,	,
60025	359	11	and	and	CC
60025	359	12	return	return	VB
60025	359	13	it	-PRON-	PRP
60025	359	14	to	to	IN
60025	359	15	the	the	DT
60025	359	16	soup	soup	NN
60025	359	17	.	.	.
60025	360	1	When	when	WRB
60025	360	2	the	the	DT
60025	360	3	soup	soup	NN
60025	360	4	is	be	VBZ
60025	360	5	nearly	nearly	RB
60025	360	6	done	do	VBN
60025	360	7	,	,	,
60025	360	8	stir	stir	VB
60025	360	9	in	in	IN
60025	360	10	half	half	PDT
60025	360	11	a	a	DT
60025	360	12	pint	pint	NN
60025	360	13	of	of	IN
60025	360	14	Madeira	madeira	NN
60025	360	15	.	.	.
60025	361	1	Have	have	VBP
60025	361	2	ready	ready	JJ
60025	361	3	at	at	RB
60025	361	4	least	least	JJS
60025	361	5	a	a	DT
60025	361	6	dozen	dozen	NN
60025	361	7	egg	egg	NN
60025	361	8	-	-	HYPH
60025	361	9	balls	ball	NNS
60025	361	10	made	make	VBN
60025	361	11	of	of	IN
60025	361	12	the	the	DT
60025	361	13	yolks	yolk	NNS
60025	361	14	of	of	IN
60025	361	15	hard	hard	JJ
60025	361	16	boiled	boil	VBN
60025	361	17	eggs	egg	NNS
60025	361	18	,	,	,
60025	361	19	grated	grate	VBN
60025	361	20	or	or	CC
60025	361	21	pounded	pound	VBN
60025	361	22	in	in	IN
60025	361	23	a	a	DT
60025	361	24	mortar	mortar	NN
60025	361	25	,	,	,
60025	361	26	and	and	CC
60025	361	27	mixed	mix	VBN
60025	361	28	with	with	IN
60025	361	29	a	a	DT
60025	361	30	little	little	JJ
60025	361	31	flour	flour	NN
60025	361	32	and	and	CC
60025	361	33	sufficient	sufficient	JJ
60025	361	34	raw	raw	JJ
60025	361	35	yolk	yolk	NN
60025	361	36	of	of	IN
60025	361	37	egg	egg	NN
60025	361	38	to	to	TO
60025	361	39	bind	bind	VB
60025	361	40	them	-PRON-	PRP
60025	361	41	.	.	.
60025	362	1	Make	make	VB
60025	362	2	them	-PRON-	PRP
60025	362	3	up	up	RP
60025	362	4	into	into	IN
60025	362	5	the	the	DT
60025	362	6	form	form	NN
60025	362	7	and	and	CC
60025	362	8	size	size	NN
60025	362	9	of	of	IN
60025	362	10	boy	boy	NN
60025	362	11	's	's	POS
60025	362	12	marbles	marble	NNS
60025	362	13	.	.	.
60025	363	1	Throw	throw	VB
60025	363	2	them	-PRON-	PRP
60025	363	3	into	into	IN
60025	363	4	the	the	DT
60025	363	5	soup	soup	NN
60025	363	6	at	at	IN
60025	363	7	the	the	DT
60025	363	8	last	last	JJ
60025	363	9	,	,	,
60025	363	10	and	and	CC
60025	363	11	also	also	RB
60025	363	12	squeeze	squeeze	VB
60025	363	13	in	in	IN
60025	363	14	the	the	DT
60025	363	15	juice	juice	NN
60025	363	16	of	of	IN
60025	363	17	a	a	DT
60025	363	18	lemon	lemon	NN
60025	363	19	.	.	.
60025	364	1	Let	let	VB
60025	364	2	it	-PRON-	PRP
60025	364	3	get	get	VB
60025	364	4	another	another	DT
60025	364	5	slow	slow	JJ
60025	364	6	boil	boil	NN
60025	364	7	,	,	,
60025	364	8	and	and	CC
60025	364	9	then	then	RB
60025	364	10	put	put	VB
60025	364	11	it	-PRON-	PRP
60025	364	12	into	into	IN
60025	364	13	the	the	DT
60025	364	14	tureen	tureen	NN
60025	364	15	.	.	.
60025	365	1	*	*	NFP
60025	365	2	*	*	NFP
60025	365	3	*	*	NFP
60025	365	4	*	*	NFP
60025	365	5	*	*	NFP
60025	365	6	We	-PRON-	PRP
60025	365	7	omit	omit	VBP
60025	365	8	a	a	DT
60025	365	9	receipt	receipt	NN
60025	365	10	for	for	IN
60025	365	11	_	_	NNP
60025	365	12	real	real	JJ
60025	365	13	_	_	NNP
60025	365	14	turtle	turtle	NN
60025	365	15	soup	soup	NN
60025	365	16	,	,	,
60025	365	17	as	as	IN
60025	365	18	when	when	WRB
60025	365	19	that	that	DT
60025	365	20	very	very	RB
60025	365	21	expensive	expensive	JJ
60025	365	22	,	,	,
60025	365	23	complicated	complicated	JJ
60025	365	24	,	,	,
60025	365	25	and	and	CC
60025	365	26	difficult	difficult	JJ
60025	365	27	dish	dish	NN
60025	365	28	is	be	VBZ
60025	365	29	prepared	prepare	VBN
60025	365	30	in	in	IN
60025	365	31	a	a	DT
60025	365	32	private	private	JJ
60025	365	33	family	family	NN
60025	365	34	,	,	,
60025	365	35	it	-PRON-	PRP
60025	365	36	is	be	VBZ
60025	365	37	advisable	advisable	JJ
60025	365	38	to	to	TO
60025	365	39	hire	hire	VB
60025	365	40	a	a	DT
60025	365	41	first	first	JJ
60025	365	42	-	-	HYPH
60025	365	43	rate	rate	NN
60025	365	44	cook	cook	NN
60025	365	45	for	for	IN
60025	365	46	the	the	DT
60025	365	47	express	express	JJ
60025	365	48	purpose	purpose	NN
60025	365	49	.	.	.
60025	366	1	An	an	DT
60025	366	2	easy	easy	JJ
60025	366	3	way	way	NN
60025	366	4	is	be	VBZ
60025	366	5	to	to	TO
60025	366	6	get	get	VB
60025	366	7	it	-PRON-	PRP
60025	366	8	ready	ready	JJ
60025	366	9	made	make	VBN
60025	366	10	,	,	,
60025	366	11	in	in	IN
60025	366	12	any	any	DT
60025	366	13	quantity	quantity	NN
60025	366	14	you	-PRON-	PRP
60025	366	15	please	please	VBP
60025	366	16	,	,	,
60025	366	17	from	from	IN
60025	366	18	a	a	DT
60025	366	19	turtle	turtle	NN
60025	366	20	-	-	HYPH
60025	366	21	soup	soup	NN
60025	366	22	house	house	NN
60025	366	23	.	.	.
60025	367	1	OX	OX	NNP
60025	367	2	TAIL	TAIL	NNP
60025	367	3	SOUP	SOUP	NNP
60025	367	4	.	.	.
60025	368	1	Three	three	CD
60025	368	2	ox	ox	JJ
60025	368	3	tails	tail	NNS
60025	368	4	will	will	MD
60025	368	5	make	make	VB
60025	368	6	a	a	DT
60025	368	7	large	large	JJ
60025	368	8	tureen	tureen	NN
60025	368	9	full	full	JJ
60025	368	10	of	of	IN
60025	368	11	soup	soup	NN
60025	368	12	.	.	.
60025	369	1	Desire	desire	VB
60025	369	2	the	the	DT
60025	369	3	butcher	butcher	NN
60025	369	4	to	to	TO
60025	369	5	divide	divide	VB
60025	369	6	them	-PRON-	PRP
60025	369	7	at	at	IN
60025	369	8	the	the	DT
60025	369	9	joints	joint	NNS
60025	369	10	.	.	.
60025	370	1	Rub	rub	VB
60025	370	2	them	-PRON-	PRP
60025	370	3	with	with	IN
60025	370	4	salt	salt	NN
60025	370	5	,	,	,
60025	370	6	and	and	CC
60025	370	7	put	put	VBD
60025	370	8	them	-PRON-	PRP
60025	370	9	to	to	TO
60025	370	10	soak	soak	VB
60025	370	11	in	in	RP
60025	370	12	warm	warm	JJ
60025	370	13	water	water	NN
60025	370	14	,	,	,
60025	370	15	while	while	IN
60025	370	16	you	-PRON-	PRP
60025	370	17	prepare	prepare	VBP
60025	370	18	the	the	DT
60025	370	19	vegetables	vegetable	NNS
60025	370	20	.	.	.
60025	371	1	Put	put	VB
60025	371	2	into	into	IN
60025	371	3	a	a	DT
60025	371	4	large	large	JJ
60025	371	5	pot	pot	NN
60025	371	6	or	or	CC
60025	371	7	stew	stew	NN
60025	371	8	-	-	HYPH
60025	371	9	pan	pan	NN
60025	371	10	four	four	CD
60025	371	11	onions	onion	NNS
60025	371	12	peeled	peel	VBN
60025	371	13	and	and	CC
60025	371	14	quartered	quarter	VBN
60025	371	15	,	,	,
60025	371	16	a	a	DT
60025	371	17	bunch	bunch	NN
60025	371	18	of	of	IN
60025	371	19	parsley	parsley	NN
60025	371	20	,	,	,
60025	371	21	two	two	CD
60025	371	22	sliced	sliced	JJ
60025	371	23	carrots	carrot	NNS
60025	371	24	,	,	,
60025	371	25	two	two	CD
60025	371	26	sliced	sliced	JJ
60025	371	27	turnips	turnip	NNS
60025	371	28	,	,	,
60025	371	29	and	and	CC
60025	371	30	two	two	CD
60025	371	31	dozen	dozen	NN
60025	371	32	pepper	pepper	NN
60025	371	33	corns	corn	NNS
60025	371	34	.	.	.
60025	372	1	Then	then	RB
60025	372	2	put	put	VB
60025	372	3	in	in	RP
60025	372	4	the	the	DT
60025	372	5	tails	tail	NNS
60025	372	6	,	,	,
60025	372	7	and	and	CC
60025	372	8	pour	pour	VB
60025	372	9	on	on	IN
60025	372	10	three	three	CD
60025	372	11	quarts	quart	NNS
60025	372	12	of	of	IN
60025	372	13	water	water	NN
60025	372	14	.	.	.
60025	373	1	Cover	cover	VB
60025	373	2	the	the	DT
60025	373	3	pot	pot	NN
60025	373	4	,	,	,
60025	373	5	and	and	CC
60025	373	6	set	set	VBD
60025	373	7	it	-PRON-	PRP
60025	373	8	on	on	IN
60025	373	9	hot	hot	JJ
60025	373	10	coals	coal	NNS
60025	373	11	by	by	IN
60025	373	12	the	the	DT
60025	373	13	side	side	NN
60025	373	14	of	of	IN
60025	373	15	the	the	DT
60025	373	16	fire	fire	NN
60025	373	17	.	.	.
60025	374	1	Keep	keep	VB
60025	374	2	it	-PRON-	PRP
60025	374	3	gently	gently	RB
60025	374	4	simmering	simmer	VBG
60025	374	5	for	for	IN
60025	374	6	about	about	RB
60025	374	7	three	three	CD
60025	374	8	hours	hour	NNS
60025	374	9	,	,	,
60025	374	10	supplying	supply	VBG
60025	374	11	it	-PRON-	PRP
60025	374	12	well	well	RB
60025	374	13	with	with	IN
60025	374	14	fresh	fresh	JJ
60025	374	15	hot	hot	JJ
60025	374	16	coals	coal	NNS
60025	374	17	.	.	.
60025	375	1	Skim	Skim	NNP
60025	375	2	it	-PRON-	PRP
60025	375	3	carefully	carefully	RB
60025	375	4	.	.	.
60025	376	1	When	when	WRB
60025	376	2	the	the	DT
60025	376	3	meat	meat	NN
60025	376	4	is	be	VBZ
60025	376	5	quite	quite	RB
60025	376	6	tender	tender	JJ
60025	376	7	,	,	,
60025	376	8	and	and	CC
60025	376	9	falls	fall	VBZ
60025	376	10	from	from	IN
60025	376	11	the	the	DT
60025	376	12	bones	bone	NNS
60025	376	13	,	,	,
60025	376	14	strain	strain	VB
60025	376	15	the	the	DT
60025	376	16	soup	soup	NN
60025	376	17	into	into	IN
60025	376	18	another	another	DT
60025	376	19	pot	pot	NN
60025	376	20	,	,	,
60025	376	21	and	and	CC
60025	376	22	add	add	VB
60025	376	23	to	to	IN
60025	376	24	it	-PRON-	PRP
60025	376	25	a	a	DT
60025	376	26	spoonful	spoonful	JJ
60025	376	27	of	of	IN
60025	376	28	mushroom	mushroom	NN
60025	376	29	catchup	catchup	NN
60025	376	30	,	,	,
60025	376	31	and	and	CC
60025	376	32	two	two	CD
60025	376	33	spoonfuls	spoonful	NNS
60025	376	34	of	of	IN
60025	376	35	butter	butter	NN
60025	376	36	rubbed	rub	VBN
60025	376	37	in	in	IN
60025	376	38	flour	flour	NN
60025	376	39	.	.	.
60025	377	1	You	-PRON-	PRP
60025	377	2	may	may	MD
60025	377	3	thicken	thicken	VB
60025	377	4	it	-PRON-	PRP
60025	377	5	also	also	RB
60025	377	6	with	with	IN
60025	377	7	the	the	DT
60025	377	8	pulp	pulp	NN
60025	377	9	of	of	IN
60025	377	10	a	a	DT
60025	377	11	dozen	dozen	NN
60025	377	12	onions	onion	NNS
60025	377	13	first	first	RB
60025	377	14	fried	fry	VBN
60025	377	15	soft	soft	JJ
60025	377	16	,	,	,
60025	377	17	and	and	CC
60025	377	18	then	then	RB
60025	377	19	rubbed	rub	VBD
60025	377	20	through	through	IN
60025	377	21	a	a	DT
60025	377	22	cullender	cullender	NN
60025	377	23	.	.	.
60025	378	1	After	after	IN
60025	378	2	it	-PRON-	PRP
60025	378	3	is	be	VBZ
60025	378	4	thickened	thicken	VBN
60025	378	5	,	,	,
60025	378	6	let	let	VB
60025	378	7	it	-PRON-	PRP
60025	378	8	just	just	RB
60025	378	9	boil	boil	VB
60025	378	10	up	up	RP
60025	378	11	,	,	,
60025	378	12	and	and	CC
60025	378	13	then	then	RB
60025	378	14	send	send	VB
60025	378	15	it	-PRON-	PRP
60025	378	16	to	to	IN
60025	378	17	table	table	NN
60025	378	18	,	,	,
60025	378	19	with	with	IN
60025	378	20	small	small	JJ
60025	378	21	squares	square	NNS
60025	378	22	of	of	IN
60025	378	23	toasted	toast	VBN
60025	378	24	bread	bread	NN
60025	378	25	in	in	IN
60025	378	26	the	the	DT
60025	378	27	tureen	tureen	NN
60025	378	28	.	.	.
60025	379	1	OCHRA	OCHRA	NNP
60025	379	2	SOUP	SOUP	NNP
60025	379	3	.	.	.
60025	380	1	Take	take	VB
60025	380	2	a	a	DT
60025	380	3	large	large	JJ
60025	380	4	slice	slice	NN
60025	380	5	of	of	IN
60025	380	6	ham	ham	NN
60025	380	7	(	(	-LRB-
60025	380	8	cold	cold	JJ
60025	380	9	boiled	boil	VBN
60025	380	10	ham	ham	NN
60025	380	11	is	be	VBZ
60025	380	12	best	good	JJS
60025	380	13	)	)	-RRB-
60025	380	14	and	and	CC
60025	380	15	two	two	CD
60025	380	16	pounds	pound	NNS
60025	380	17	of	of	IN
60025	380	18	the	the	DT
60025	380	19	lean	lean	NN
60025	380	20	of	of	IN
60025	380	21	fresh	fresh	JJ
60025	380	22	beef	beef	NN
60025	380	23	;	;	:
60025	380	24	cut	cut	VB
60025	380	25	all	all	PDT
60025	380	26	the	the	DT
60025	380	27	meat	meat	NN
60025	380	28	into	into	IN
60025	380	29	small	small	JJ
60025	380	30	pieces	piece	NNS
60025	380	31	.	.	.
60025	381	1	Add	add	VB
60025	381	2	a	a	DT
60025	381	3	quarter	quarter	NN
60025	381	4	of	of	IN
60025	381	5	a	a	DT
60025	381	6	pound	pound	NN
60025	381	7	of	of	IN
60025	381	8	butter	butter	NN
60025	381	9	slightly	slightly	RB
60025	381	10	melted	melt	VBN
60025	381	11	:	:	:
60025	381	12	twelve	twelve	CD
60025	381	13	large	large	JJ
60025	381	14	tomatas	tomatas	NN
60025	381	15	pared	pare	VBN
60025	381	16	and	and	CC
60025	381	17	cut	cut	VBD
60025	381	18	small	small	JJ
60025	381	19	;	;	:
60025	381	20	five	five	CD
60025	381	21	dozen	dozen	NN
60025	381	22	ochras	ochra	NNS
60025	381	23	cut	cut	VBD
60025	381	24	into	into	IN
60025	381	25	slices	slice	NNS
60025	381	26	not	not	RB
60025	381	27	thicker	thick	JJR
60025	381	28	than	than	IN
60025	381	29	a	a	DT
60025	381	30	cent	cent	NN
60025	381	31	;	;	:
60025	381	32	and	and	CC
60025	381	33	a	a	DT
60025	381	34	little	little	JJ
60025	381	35	cayenne	cayenne	NN
60025	381	36	pepper	pepper	NN
60025	381	37	to	to	IN
60025	381	38	your	-PRON-	PRP$
60025	381	39	taste	taste	NN
60025	381	40	.	.	.
60025	382	1	Put	put	VB
60025	382	2	all	all	PDT
60025	382	3	these	these	DT
60025	382	4	ingredients	ingredient	NNS
60025	382	5	into	into	IN
60025	382	6	a	a	DT
60025	382	7	pot	pot	NN
60025	382	8	;	;	:
60025	382	9	cover	cover	VB
60025	382	10	them	-PRON-	PRP
60025	382	11	with	with	IN
60025	382	12	boiling	boil	VBG
60025	382	13	water	water	NN
60025	382	14	,	,	,
60025	382	15	and	and	CC
60025	382	16	let	let	VB
60025	382	17	them	-PRON-	PRP
60025	382	18	stew	stew	VB
60025	382	19	slowly	slowly	RB
60025	382	20	for	for	IN
60025	382	21	an	an	DT
60025	382	22	hour	hour	NN
60025	382	23	.	.	.
60025	383	1	Then	then	RB
60025	383	2	add	add	VB
60025	383	3	three	three	CD
60025	383	4	quarts	quart	NNS
60025	383	5	of	of	IN
60025	383	6	_	_	NNP
60025	383	7	hot	hot	JJ
60025	383	8	_	_	NNP
60025	383	9	water	water	NN
60025	383	10	,	,	,
60025	383	11	and	and	CC
60025	383	12	increase	increase	VB
60025	383	13	the	the	DT
60025	383	14	heat	heat	NN
60025	383	15	so	so	IN
60025	383	16	as	as	IN
60025	383	17	to	to	TO
60025	383	18	make	make	VB
60025	383	19	the	the	DT
60025	383	20	soup	soup	NN
60025	383	21	boil	boil	NN
60025	383	22	.	.	.
60025	384	1	Skim	Skim	NNP
60025	384	2	it	-PRON-	PRP
60025	384	3	well	well	RB
60025	384	4	,	,	,
60025	384	5	and	and	CC
60025	384	6	stir	stir	VB
60025	384	7	it	-PRON-	PRP
60025	384	8	frequently	frequently	RB
60025	384	9	with	with	IN
60025	384	10	a	a	DT
60025	384	11	wooden	wooden	JJ
60025	384	12	or	or	CC
60025	384	13	silver	silver	JJ
60025	384	14	spoon	spoon	NN
60025	384	15	.	.	.
60025	385	1	Boil	boil	VB
60025	385	2	it	-PRON-	PRP
60025	385	3	till	till	IN
60025	385	4	the	the	DT
60025	385	5	tomatas	tomata	NNS
60025	385	6	are	be	VBP
60025	385	7	all	all	RB
60025	385	8	to	to	IN
60025	385	9	pieces	piece	NNS
60025	385	10	,	,	,
60025	385	11	and	and	CC
60025	385	12	the	the	DT
60025	385	13	ochras	ochras	NN
60025	385	14	entirely	entirely	RB
60025	385	15	dissolved	dissolve	VBD
60025	385	16	.	.	.
60025	386	1	Strain	strain	VB
60025	386	2	it	-PRON-	PRP
60025	386	3	,	,	,
60025	386	4	and	and	CC
60025	386	5	then	then	RB
60025	386	6	serve	serve	VB
60025	386	7	it	-PRON-	PRP
60025	386	8	up	up	RP
60025	386	9	with	with	IN
60025	386	10	toasted	toasted	JJ
60025	386	11	bread	bread	NN
60025	386	12	cut	cut	VBN
60025	386	13	into	into	IN
60025	386	14	dice	dice	NNS
60025	386	15	,	,	,
60025	386	16	put	put	VBN
60025	386	17	in	in	RP
60025	386	18	after	after	IN
60025	386	19	it	-PRON-	PRP
60025	386	20	comes	come	VBZ
60025	386	21	out	out	IN
60025	386	22	of	of	IN
60025	386	23	the	the	DT
60025	386	24	pot	pot	NN
60025	386	25	.	.	.
60025	387	1	This	this	DT
60025	387	2	soup	soup	NN
60025	387	3	will	will	MD
60025	387	4	be	be	VB
60025	387	5	improved	improve	VBN
60025	387	6	by	by	IN
60025	387	7	a	a	DT
60025	387	8	pint	pint	NN
60025	387	9	of	of	IN
60025	387	10	shelled	shell	VBN
60025	387	11	Lima	Lima	NNP
60025	387	12	beans	bean	NNS
60025	387	13	,	,	,
60025	387	14	boiled	boil	VBN
60025	387	15	by	by	IN
60025	387	16	themselves	-PRON-	PRP
60025	387	17	,	,	,
60025	387	18	and	and	CC
60025	387	19	put	put	VBD
60025	387	20	into	into	IN
60025	387	21	the	the	DT
60025	387	22	tureen	tureen	NN
60025	387	23	just	just	RB
60025	387	24	before	before	IN
60025	387	25	you	-PRON-	PRP
60025	387	26	send	send	VBP
60025	387	27	it	-PRON-	PRP
60025	387	28	to	to	IN
60025	387	29	table	table	NN
60025	387	30	.	.	.
60025	388	1	BEAN	BEAN	NNP
60025	388	2	SOUP	SOUP	NNP
60025	388	3	.	.	.
60025	389	1	Put	put	VB
60025	389	2	two	two	CD
60025	389	3	quarts	quart	NNS
60025	389	4	of	of	IN
60025	389	5	dried	dry	VBN
60025	389	6	white	white	JJ
60025	389	7	beans	bean	NNS
60025	389	8	into	into	IN
60025	389	9	soak	soak	VB
60025	389	10	the	the	DT
60025	389	11	night	night	NN
60025	389	12	before	before	IN
60025	389	13	you	-PRON-	PRP
60025	389	14	make	make	VBP
60025	389	15	the	the	DT
60025	389	16	soup	soup	NN
60025	389	17	,	,	,
60025	389	18	which	which	WDT
60025	389	19	should	should	MD
60025	389	20	be	be	VB
60025	389	21	put	put	VBN
60025	389	22	on	on	RP
60025	389	23	as	as	RB
60025	389	24	early	early	RB
60025	389	25	in	in	IN
60025	389	26	the	the	DT
60025	389	27	day	day	NN
60025	389	28	as	as	IN
60025	389	29	possible	possible	JJ
60025	389	30	.	.	.
60025	390	1	Take	take	VB
60025	390	2	five	five	CD
60025	390	3	pounds	pound	NNS
60025	390	4	of	of	IN
60025	390	5	the	the	DT
60025	390	6	lean	lean	NN
60025	390	7	of	of	IN
60025	390	8	fresh	fresh	JJ
60025	390	9	beef	beef	NN
60025	390	10	--	--	:
60025	390	11	the	the	DT
60025	390	12	coarse	coarse	JJ
60025	390	13	pieces	piece	NNS
60025	390	14	will	will	MD
60025	390	15	do	do	VB
60025	390	16	.	.	.
60025	391	1	Cut	cut	VB
60025	391	2	them	-PRON-	PRP
60025	391	3	up	up	RP
60025	391	4	,	,	,
60025	391	5	and	and	CC
60025	391	6	put	put	VBD
60025	391	7	them	-PRON-	PRP
60025	391	8	into	into	IN
60025	391	9	your	-PRON-	PRP$
60025	391	10	soup	soup	NN
60025	391	11	-	-	HYPH
60025	391	12	pot	pot	NN
60025	391	13	with	with	IN
60025	391	14	the	the	DT
60025	391	15	bones	bone	NNS
60025	391	16	belonging	belong	VBG
60025	391	17	to	to	IN
60025	391	18	them	-PRON-	PRP
60025	391	19	,	,	,
60025	391	20	(	(	-LRB-
60025	391	21	which	which	WDT
60025	391	22	should	should	MD
60025	391	23	be	be	VB
60025	391	24	broken	break	VBN
60025	391	25	to	to	IN
60025	391	26	pieces	piece	NNS
60025	391	27	,	,	,
60025	391	28	)	)	-RRB-
60025	391	29	and	and	CC
60025	391	30	a	a	DT
60025	391	31	pound	pound	NN
60025	391	32	of	of	IN
60025	391	33	bacon	bacon	NN
60025	391	34	cut	cut	VBD
60025	391	35	very	very	RB
60025	391	36	small	small	JJ
60025	391	37	.	.	.
60025	392	1	If	if	IN
60025	392	2	you	-PRON-	PRP
60025	392	3	have	have	VBP
60025	392	4	the	the	DT
60025	392	5	remains	remain	NNS
60025	392	6	of	of	IN
60025	392	7	a	a	DT
60025	392	8	piece	piece	NN
60025	392	9	of	of	IN
60025	392	10	beef	beef	NN
60025	392	11	that	that	WDT
60025	392	12	has	have	VBZ
60025	392	13	been	be	VBN
60025	392	14	roasted	roast	VBN
60025	392	15	the	the	DT
60025	392	16	day	day	NN
60025	392	17	before	before	RB
60025	392	18	,	,	,
60025	392	19	and	and	CC
60025	392	20	so	so	RB
60025	392	21	much	much	JJ
60025	392	22	under	under	RB
60025	392	23	-	-	HYPH
60025	392	24	done	do	VBN
60025	392	25	that	that	IN
60025	392	26	the	the	DT
60025	392	27	juices	juice	NNS
60025	392	28	remain	remain	VBP
60025	392	29	in	in	IN
60025	392	30	it	-PRON-	PRP
60025	392	31	,	,	,
60025	392	32	you	-PRON-	PRP
60025	392	33	may	may	MD
60025	392	34	put	put	VB
60025	392	35	it	-PRON-	PRP
60025	392	36	into	into	IN
60025	392	37	the	the	DT
60025	392	38	pot	pot	NN
60025	392	39	,	,	,
60025	392	40	and	and	CC
60025	392	41	its	-PRON-	PRP$
60025	392	42	bones	bone	NNS
60025	392	43	along	along	IN
60025	392	44	with	with	IN
60025	392	45	it	-PRON-	PRP
60025	392	46	.	.	.
60025	393	1	Season	season	VB
60025	393	2	the	the	DT
60025	393	3	meat	meat	NN
60025	393	4	with	with	IN
60025	393	5	pepper	pepper	NN
60025	393	6	only	only	RB
60025	393	7	,	,	,
60025	393	8	and	and	CC
60025	393	9	pour	pour	VB
60025	393	10	on	on	IN
60025	393	11	it	-PRON-	PRP
60025	393	12	six	six	CD
60025	393	13	quarts	quart	NNS
60025	393	14	of	of	IN
60025	393	15	water	water	NN
60025	393	16	.	.	.
60025	394	1	As	as	RB
60025	394	2	soon	soon	RB
60025	394	3	as	as	IN
60025	394	4	it	-PRON-	PRP
60025	394	5	boils	boil	VBZ
60025	394	6	take	take	VB
60025	394	7	off	off	RP
60025	394	8	the	the	DT
60025	394	9	scum	scum	NN
60025	394	10	,	,	,
60025	394	11	and	and	CC
60025	394	12	put	put	VBD
60025	394	13	in	in	IN
60025	394	14	the	the	DT
60025	394	15	beans	bean	NNS
60025	394	16	(	(	-LRB-
60025	394	17	having	have	VBG
60025	394	18	first	first	RB
60025	394	19	drained	drain	VBN
60025	394	20	them	-PRON-	PRP
60025	394	21	)	)	-RRB-
60025	394	22	and	and	CC
60025	394	23	a	a	DT
60025	394	24	head	head	NN
60025	394	25	of	of	IN
60025	394	26	celery	celery	NN
60025	394	27	cut	cut	NN
60025	394	28	small	small	JJ
60025	394	29	,	,	,
60025	394	30	or	or	CC
60025	394	31	a	a	DT
60025	394	32	table	table	NN
60025	394	33	-	-	HYPH
60025	394	34	spoonful	spoonful	JJ
60025	394	35	of	of	IN
60025	394	36	pounded	pound	VBN
60025	394	37	celery	celery	NN
60025	394	38	-	-	HYPH
60025	394	39	seed	seed	NN
60025	394	40	.	.	.
60025	395	1	Boil	Boil	NNP
60025	395	2	it	-PRON-	PRP
60025	395	3	slowly	slowly	RB
60025	395	4	till	till	IN
60025	395	5	the	the	DT
60025	395	6	meat	meat	NN
60025	395	7	is	be	VBZ
60025	395	8	done	do	VBN
60025	395	9	to	to	IN
60025	395	10	shreds	shred	NNS
60025	395	11	,	,	,
60025	395	12	and	and	CC
60025	395	13	the	the	DT
60025	395	14	beans	bean	NNS
60025	395	15	all	all	DT
60025	395	16	dissolved	dissolve	VBD
60025	395	17	.	.	.
60025	396	1	Then	then	RB
60025	396	2	strain	strain	VB
60025	396	3	it	-PRON-	PRP
60025	396	4	through	through	IN
60025	396	5	a	a	DT
60025	396	6	cullender	cullender	NN
60025	396	7	into	into	IN
60025	396	8	the	the	DT
60025	396	9	tureen	tureen	NN
60025	396	10	,	,	,
60025	396	11	and	and	CC
60025	396	12	put	put	VBD
60025	396	13	into	into	IN
60025	396	14	it	-PRON-	PRP
60025	396	15	small	small	JJ
60025	396	16	squares	square	NNS
60025	396	17	of	of	IN
60025	396	18	toasted	toast	VBN
60025	396	19	bread	bread	NN
60025	396	20	with	with	IN
60025	396	21	the	the	DT
60025	396	22	crust	crust	NN
60025	396	23	cut	cut	VBN
60025	396	24	off	off	RP
60025	396	25	.	.	.
60025	397	1	Some	some	DT
60025	397	2	prefer	prefer	VBP
60025	397	3	it	-PRON-	PRP
60025	397	4	with	with	IN
60025	397	5	the	the	DT
60025	397	6	beans	bean	NNS
60025	397	7	boiled	boil	VBN
60025	397	8	soft	soft	JJ
60025	397	9	,	,	,
60025	397	10	but	but	CC
60025	397	11	not	not	RB
60025	397	12	quite	quite	RB
60025	397	13	dissolved	dissolve	VBN
60025	397	14	.	.	.
60025	398	1	In	in	IN
60025	398	2	this	this	DT
60025	398	3	case	case	NN
60025	398	4	,	,	,
60025	398	5	do	do	VB
60025	398	6	not	not	RB
60025	398	7	strain	strain	VB
60025	398	8	it	-PRON-	PRP
60025	398	9	;	;	:
60025	398	10	but	but	CC
60025	398	11	take	take	VB
60025	398	12	out	out	RP
60025	398	13	the	the	DT
60025	398	14	meat	meat	NN
60025	398	15	and	and	CC
60025	398	16	bones	bone	NNS
60025	398	17	with	with	IN
60025	398	18	a	a	DT
60025	398	19	fork	fork	NN
60025	398	20	before	before	IN
60025	398	21	you	-PRON-	PRP
60025	398	22	send	send	VBP
60025	398	23	it	-PRON-	PRP
60025	398	24	to	to	IN
60025	398	25	table	table	NN
60025	398	26	.	.	.
60025	399	1	PEAS	PEAS	NNP
60025	399	2	SOUP	SOUP	NNP
60025	399	3	.	.	.
60025	400	1	Soak	soak	VB
60025	400	2	two	two	CD
60025	400	3	quarts	quart	NNS
60025	400	4	of	of	IN
60025	400	5	dried	dry	VBN
60025	400	6	or	or	CC
60025	400	7	split	split	VB
60025	400	8	peas	pea	NNS
60025	400	9	over	over	IN
60025	400	10	-	-	HYPH
60025	400	11	night	night	NN
60025	400	12	.	.	.
60025	401	1	In	in	IN
60025	401	2	the	the	DT
60025	401	3	morning	morning	NN
60025	401	4	take	take	VB
60025	401	5	three	three	CD
60025	401	6	pounds	pound	NNS
60025	401	7	of	of	IN
60025	401	8	the	the	DT
60025	401	9	lean	lean	NN
60025	401	10	of	of	IN
60025	401	11	fresh	fresh	JJ
60025	401	12	beef	beef	NN
60025	401	13	,	,	,
60025	401	14	and	and	CC
60025	401	15	a	a	DT
60025	401	16	pound	pound	NN
60025	401	17	of	of	IN
60025	401	18	bacon	bacon	NN
60025	401	19	or	or	CC
60025	401	20	pickled	pickle	VBN
60025	401	21	pork	pork	NN
60025	401	22	.	.	.
60025	402	1	Cut	cut	VB
60025	402	2	them	-PRON-	PRP
60025	402	3	into	into	IN
60025	402	4	pieces	piece	NNS
60025	402	5	,	,	,
60025	402	6	and	and	CC
60025	402	7	put	put	VBD
60025	402	8	them	-PRON-	PRP
60025	402	9	into	into	IN
60025	402	10	a	a	DT
60025	402	11	large	large	JJ
60025	402	12	soup	soup	NN
60025	402	13	-	-	HYPH
60025	402	14	pot	pot	NN
60025	402	15	with	with	IN
60025	402	16	the	the	DT
60025	402	17	peas	pea	NNS
60025	402	18	,	,	,
60025	402	19	(	(	-LRB-
60025	402	20	which	which	WDT
60025	402	21	must	must	MD
60025	402	22	first	first	RB
60025	402	23	be	be	VB
60025	402	24	well	well	RB
60025	402	25	drained	drain	VBN
60025	402	26	,	,	,
60025	402	27	)	)	-RRB-
60025	402	28	and	and	CC
60025	402	29	a	a	DT
60025	402	30	table	table	NN
60025	402	31	-	-	HYPH
60025	402	32	spoonful	spoonful	JJ
60025	402	33	of	of	IN
60025	402	34	dried	dry	VBN
60025	402	35	mint	mint	NN
60025	402	36	rubbed	rub	VBN
60025	402	37	to	to	TO
60025	402	38	powder	powder	VB
60025	402	39	.	.	.
60025	403	1	Add	add	VB
60025	403	2	five	five	CD
60025	403	3	quarts	quart	NNS
60025	403	4	of	of	IN
60025	403	5	water	water	NN
60025	403	6	,	,	,
60025	403	7	and	and	CC
60025	403	8	boil	boil	VB
60025	403	9	the	the	DT
60025	403	10	soup	soup	NN
60025	403	11	gently	gently	RB
60025	403	12	for	for	IN
60025	403	13	three	three	CD
60025	403	14	hours	hour	NNS
60025	403	15	,	,	,
60025	403	16	skimming	skim	VBG
60025	403	17	it	-PRON-	PRP
60025	403	18	well	well	RB
60025	403	19	,	,	,
60025	403	20	and	and	CC
60025	403	21	then	then	RB
60025	403	22	put	put	VBD
60025	403	23	in	in	RP
60025	403	24	four	four	CD
60025	403	25	heads	head	NNS
60025	403	26	of	of	IN
60025	403	27	celery	celery	NN
60025	403	28	cut	cut	NN
60025	403	29	small	small	JJ
60025	403	30	,	,	,
60025	403	31	or	or	CC
60025	403	32	two	two	CD
60025	403	33	table	table	NN
60025	403	34	-	-	HYPH
60025	403	35	spoonfuls	spoonful	NNS
60025	403	36	of	of	IN
60025	403	37	pounded	pound	VBN
60025	403	38	celery	celery	NN
60025	403	39	seed	seed	NN
60025	403	40	.	.	.
60025	404	1	It	-PRON-	PRP
60025	404	2	must	must	MD
60025	404	3	be	be	VB
60025	404	4	boiled	boil	VBN
60025	404	5	till	till	IN
60025	404	6	the	the	DT
60025	404	7	peas	pea	NNS
60025	404	8	are	be	VBP
60025	404	9	entirely	entirely	RB
60025	404	10	dissolved	dissolve	VBN
60025	404	11	,	,	,
60025	404	12	so	so	IN
60025	404	13	as	as	IN
60025	404	14	to	to	TO
60025	404	15	be	be	VB
60025	404	16	no	no	RB
60025	404	17	longer	long	RBR
60025	404	18	distinguishable	distinguishable	JJ
60025	404	19	,	,	,
60025	404	20	and	and	CC
60025	404	21	the	the	DT
60025	404	22	celery	celery	NN
60025	404	23	quite	quite	RB
60025	404	24	soft	soft	JJ
60025	404	25	.	.	.
60025	405	1	Then	then	RB
60025	405	2	strain	strain	VB
60025	405	3	it	-PRON-	PRP
60025	405	4	into	into	IN
60025	405	5	a	a	DT
60025	405	6	tureen	tureen	NN
60025	405	7	,	,	,
60025	405	8	and	and	CC
60025	405	9	serve	serve	VB
60025	405	10	it	-PRON-	PRP
60025	405	11	up	up	RP
60025	405	12	with	with	IN
60025	405	13	toasted	toasted	JJ
60025	405	14	bread	bread	NN
60025	405	15	cut	cut	VBN
60025	405	16	in	in	IN
60025	405	17	dice	dice	NN
60025	405	18	.	.	.
60025	406	1	Omit	omit	VB
60025	406	2	the	the	DT
60025	406	3	crust	crust	NN
60025	406	4	of	of	IN
60025	406	5	the	the	DT
60025	406	6	bread	bread	NN
60025	406	7	.	.	.
60025	407	1	Stir	stir	VB
60025	407	2	it	-PRON-	PRP
60025	407	3	up	up	RP
60025	407	4	immediately	immediately	RB
60025	407	5	before	before	IN
60025	407	6	it	-PRON-	PRP
60025	407	7	goes	go	VBZ
60025	407	8	to	to	IN
60025	407	9	table	table	NN
60025	407	10	,	,	,
60025	407	11	as	as	IN
60025	407	12	it	-PRON-	PRP
60025	407	13	is	be	VBZ
60025	407	14	apt	apt	JJ
60025	407	15	to	to	TO
60025	407	16	settle	settle	VB
60025	407	17	,	,	,
60025	407	18	and	and	CC
60025	407	19	be	be	VB
60025	407	20	thick	thick	JJ
60025	407	21	at	at	IN
60025	407	22	the	the	DT
60025	407	23	bottom	bottom	NN
60025	407	24	and	and	CC
60025	407	25	thin	thin	JJ
60025	407	26	at	at	IN
60025	407	27	the	the	DT
60025	407	28	top	top	NN
60025	407	29	.	.	.
60025	408	1	GREEN	GREEN	NNP
60025	408	2	PEAS	PEAS	NNP
60025	408	3	SOUP	soup	NN
60025	408	4	.	.	.
60025	409	1	Take	take	VB
60025	409	2	four	four	CD
60025	409	3	pounds	pound	NNS
60025	409	4	of	of	IN
60025	409	5	knuckle	knuckle	NN
60025	409	6	of	of	IN
60025	409	7	veal	veal	NNP
60025	409	8	,	,	,
60025	409	9	and	and	CC
60025	409	10	a	a	DT
60025	409	11	pound	pound	NN
60025	409	12	of	of	IN
60025	409	13	bacon	bacon	NN
60025	409	14	.	.	.
60025	410	1	Cut	cut	VB
60025	410	2	them	-PRON-	PRP
60025	410	3	to	to	IN
60025	410	4	pieces	piece	NNS
60025	410	5	,	,	,
60025	410	6	and	and	CC
60025	410	7	put	put	VBD
60025	410	8	them	-PRON-	PRP
60025	410	9	into	into	IN
60025	410	10	a	a	DT
60025	410	11	soup	soup	NN
60025	410	12	kettle	kettle	NN
60025	410	13	with	with	IN
60025	410	14	a	a	DT
60025	410	15	sprig	sprig	NN
60025	410	16	of	of	IN
60025	410	17	mint	mint	NN
60025	410	18	and	and	CC
60025	410	19	five	five	CD
60025	410	20	quarts	quart	NNS
60025	410	21	of	of	IN
60025	410	22	water	water	NN
60025	410	23	.	.	.
60025	411	1	Boil	boil	VB
60025	411	2	it	-PRON-	PRP
60025	411	3	moderately	moderately	RB
60025	411	4	fast	fast	RB
60025	411	5	,	,	,
60025	411	6	and	and	CC
60025	411	7	skim	skim	VB
60025	411	8	it	-PRON-	PRP
60025	411	9	well	well	RB
60025	411	10	.	.	.
60025	412	1	When	when	WRB
60025	412	2	the	the	DT
60025	412	3	meat	meat	NN
60025	412	4	is	be	VBZ
60025	412	5	boiled	boil	VBN
60025	412	6	to	to	IN
60025	412	7	rags	rag	NNS
60025	412	8	,	,	,
60025	412	9	strain	strain	VB
60025	412	10	it	-PRON-	PRP
60025	412	11	out	out	RP
60025	412	12	,	,	,
60025	412	13	and	and	CC
60025	412	14	put	put	VBD
60025	412	15	to	to	IN
60025	412	16	the	the	DT
60025	412	17	liquor	liquor	NN
60025	412	18	a	a	DT
60025	412	19	quart	quart	NN
60025	412	20	of	of	IN
60025	412	21	young	young	JJ
60025	412	22	green	green	JJ
60025	412	23	peas	pea	NNS
60025	412	24	.	.	.
60025	413	1	Boil	boil	VB
60025	413	2	them	-PRON-	PRP
60025	413	3	till	till	IN
60025	413	4	they	-PRON-	PRP
60025	413	5	are	be	VBP
60025	413	6	entirely	entirely	RB
60025	413	7	dissolved	dissolve	VBN
60025	413	8	,	,	,
60025	413	9	and	and	CC
60025	413	10	till	till	IN
60025	413	11	they	-PRON-	PRP
60025	413	12	have	have	VBP
60025	413	13	thickened	thicken	VBN
60025	413	14	the	the	DT
60025	413	15	soup	soup	NN
60025	413	16	,	,	,
60025	413	17	and	and	CC
60025	413	18	given	give	VBN
60025	413	19	it	-PRON-	PRP
60025	413	20	a	a	DT
60025	413	21	green	green	JJ
60025	413	22	colour	colour	NN
60025	413	23	.	.	.
60025	414	1	[	[	-LRB-
60025	414	2	C	c	NN
60025	414	3	]	]	-RRB-
60025	414	4	Have	have	VBP
60025	414	5	ready	ready	JJ
60025	414	6	two	two	CD
60025	414	7	quarts	quart	NNS
60025	414	8	of	of	IN
60025	414	9	green	green	JJ
60025	414	10	peas	pea	NNS
60025	414	11	that	that	WDT
60025	414	12	have	have	VBP
60025	414	13	been	be	VBN
60025	414	14	boiled	boil	VBN
60025	414	15	in	in	IN
60025	414	16	another	another	DT
60025	414	17	pot	pot	NN
60025	414	18	with	with	IN
60025	414	19	a	a	DT
60025	414	20	sprig	sprig	NN
60025	414	21	of	of	IN
60025	414	22	mint	mint	NN
60025	414	23	,	,	,
60025	414	24	and	and	CC
60025	414	25	two	two	CD
60025	414	26	or	or	CC
60025	414	27	three	three	CD
60025	414	28	lumps	lump	NNS
60025	414	29	of	of	IN
60025	414	30	loaf	loaf	NN
60025	414	31	sugar	sugar	NN
60025	414	32	,	,	,
60025	414	33	(	(	-LRB-
60025	414	34	which	which	WDT
60025	414	35	will	will	MD
60025	414	36	greatly	greatly	RB
60025	414	37	improve	improve	VB
60025	414	38	the	the	DT
60025	414	39	taste	taste	NN
60025	414	40	.	.	.
60025	414	41	)	)	-RRB-
60025	415	1	After	after	IN
60025	415	2	they	-PRON-	PRP
60025	415	3	have	have	VBP
60025	415	4	boiled	boil	VBN
60025	415	5	in	in	IN
60025	415	6	this	this	DT
60025	415	7	pot	pot	NN
60025	415	8	twenty	twenty	CD
60025	415	9	minutes	minute	NNS
60025	415	10	,	,	,
60025	415	11	take	take	VB
60025	415	12	out	out	RP
60025	415	13	the	the	DT
60025	415	14	mint	mint	NN
60025	415	15	,	,	,
60025	415	16	put	put	VBD
60025	415	17	the	the	DT
60025	415	18	whole	whole	JJ
60025	415	19	peas	pea	NNS
60025	415	20	into	into	IN
60025	415	21	the	the	DT
60025	415	22	pot	pot	NN
60025	415	23	of	of	IN
60025	415	24	soup	soup	NN
60025	415	25	,	,	,
60025	415	26	and	and	CC
60025	415	27	boil	boil	VB
60025	415	28	all	all	RB
60025	415	29	together	together	RB
60025	415	30	about	about	IN
60025	415	31	ten	ten	CD
60025	415	32	minutes	minute	NNS
60025	415	33	.	.	.
60025	416	1	Then	then	RB
60025	416	2	put	put	VB
60025	416	3	it	-PRON-	PRP
60025	416	4	into	into	IN
60025	416	5	a	a	DT
60025	416	6	tureen	tureen	NN
60025	416	7	,	,	,
60025	416	8	and	and	CC
60025	416	9	send	send	VB
60025	416	10	it	-PRON-	PRP
60025	416	11	to	to	IN
60025	416	12	table	table	NN
60025	416	13	.	.	.
60025	417	1	Never	never	RB
60025	417	2	use	use	VB
60025	417	3	hard	hard	JJ
60025	417	4	old	old	JJ
60025	417	5	green	green	JJ
60025	417	6	peas	pea	NNS
60025	417	7	for	for	IN
60025	417	8	this	this	DT
60025	417	9	soup	soup	NN
60025	417	10	,	,	,
60025	417	11	or	or	CC
60025	417	12	for	for	IN
60025	417	13	any	any	DT
60025	417	14	other	other	JJ
60025	417	15	purpose	purpose	NN
60025	417	16	.	.	.
60025	418	1	When	when	WRB
60025	418	2	they	-PRON-	PRP
60025	418	3	begin	begin	VBP
60025	418	4	to	to	TO
60025	418	5	turn	turn	VB
60025	418	6	yellow	yellow	JJ
60025	418	7	,	,	,
60025	418	8	it	-PRON-	PRP
60025	418	9	is	be	VBZ
60025	418	10	time	time	NN
60025	418	11	to	to	TO
60025	418	12	leave	leave	VB
60025	418	13	them	-PRON-	PRP
60025	418	14	off	off	RP
60025	418	15	for	for	IN
60025	418	16	the	the	DT
60025	418	17	season	season	NN
60025	418	18	.	.	.
60025	419	1	Lima	Lima	NNP
60025	419	2	bean	bean	NN
60025	419	3	soup	soup	NN
60025	419	4	may	may	MD
60025	419	5	be	be	VB
60025	419	6	made	make	VBN
60025	419	7	in	in	IN
60025	419	8	the	the	DT
60025	419	9	same	same	JJ
60025	419	10	manner	manner	NN
60025	419	11	.	.	.
60025	420	1	FOOTNOTES	footnote	NNS
60025	420	2	:	:	:
60025	420	3	[	[	-LRB-
60025	420	4	C	c	NN
60025	420	5	]	]	-RRB-
60025	420	6	You	-PRON-	PRP
60025	420	7	may	may	MD
60025	420	8	greatly	greatly	RB
60025	420	9	improve	improve	VB
60025	420	10	the	the	DT
60025	420	11	colour	colour	NN
60025	420	12	by	by	IN
60025	420	13	pounding	pound	VBG
60025	420	14	a	a	DT
60025	420	15	handful	handful	NN
60025	420	16	of	of	IN
60025	420	17	spinach	spinach	NN
60025	420	18	in	in	IN
60025	420	19	a	a	DT
60025	420	20	mortar	mortar	NN
60025	420	21	,	,	,
60025	420	22	straining	strain	VBG
60025	420	23	the	the	DT
60025	420	24	juice	juice	NN
60025	420	25	,	,	,
60025	420	26	and	and	CC
60025	420	27	adding	add	VBG
60025	420	28	it	-PRON-	PRP
60025	420	29	to	to	IN
60025	420	30	the	the	DT
60025	420	31	soup	soup	NN
60025	420	32	about	about	RB
60025	420	33	a	a	DT
60025	420	34	quarter	quarter	NN
60025	420	35	of	of	IN
60025	420	36	an	an	DT
60025	420	37	hour	hour	NN
60025	420	38	before	before	IN
60025	420	39	it	-PRON-	PRP
60025	420	40	has	have	VBZ
60025	420	41	done	do	VBN
60025	420	42	boiling	boiling	NN
60025	420	43	.	.	.
60025	421	1	ASPARAGUS	ASPARAGUS	NNP
60025	421	2	SOUP	SOUP	NNP
60025	421	3	.	.	.
60025	422	1	Asparagus	Asparagus	NNP
60025	422	2	soup	soup	NN
60025	422	3	may	may	MD
60025	422	4	be	be	VB
60025	422	5	made	make	VBN
60025	422	6	in	in	IN
60025	422	7	a	a	DT
60025	422	8	similar	similar	JJ
60025	422	9	manner	manner	NN
60025	422	10	to	to	IN
60025	422	11	that	that	DT
60025	422	12	of	of	IN
60025	422	13	green	green	JJ
60025	422	14	peas	pea	NNS
60025	422	15	.	.	.
60025	423	1	You	-PRON-	PRP
60025	423	2	must	must	MD
60025	423	3	have	have	VB
60025	423	4	four	four	CD
60025	423	5	or	or	CC
60025	423	6	five	five	CD
60025	423	7	bunches	bunche	NNS
60025	423	8	of	of	IN
60025	423	9	asparagus	asparagus	NN
60025	423	10	.	.	.
60025	424	1	Cut	cut	VB
60025	424	2	off	off	RP
60025	424	3	the	the	DT
60025	424	4	green	green	JJ
60025	424	5	tops	top	NNS
60025	424	6	,	,	,
60025	424	7	and	and	CC
60025	424	8	put	put	VBD
60025	424	9	half	half	NN
60025	424	10	of	of	IN
60025	424	11	them	-PRON-	PRP
60025	424	12	into	into	IN
60025	424	13	the	the	DT
60025	424	14	soup	soup	NN
60025	424	15	,	,	,
60025	424	16	after	after	IN
60025	424	17	the	the	DT
60025	424	18	meat	meat	NN
60025	424	19	has	have	VBZ
60025	424	20	been	be	VBN
60025	424	21	boiled	boil	VBN
60025	424	22	to	to	IN
60025	424	23	pieces	piece	NNS
60025	424	24	and	and	CC
60025	424	25	strained	strain	VBD
60025	424	26	out	out	RP
60025	424	27	.	.	.
60025	425	1	The	the	DT
60025	425	2	asparagus	asparagus	NN
60025	425	3	must	must	MD
60025	425	4	be	be	VB
60025	425	5	boiled	boil	VBN
60025	425	6	till	till	IN
60025	425	7	quite	quite	RB
60025	425	8	dissolved	dissolve	VBN
60025	425	9	,	,	,
60025	425	10	and	and	CC
60025	425	11	till	till	IN
60025	425	12	it	-PRON-	PRP
60025	425	13	has	have	VBZ
60025	425	14	given	give	VBN
60025	425	15	a	a	DT
60025	425	16	green	green	JJ
60025	425	17	colour	colour	NN
60025	425	18	to	to	IN
60025	425	19	the	the	DT
60025	425	20	soup	soup	NN
60025	425	21	.	.	.
60025	426	1	Then	then	RB
60025	426	2	take	take	VB
60025	426	3	the	the	DT
60025	426	4	remainder	remainder	NN
60025	426	5	of	of	IN
60025	426	6	the	the	DT
60025	426	7	asparagus	asparagus	NN
60025	426	8	tops	top	NNS
60025	426	9	(	(	-LRB-
60025	426	10	which	which	WDT
60025	426	11	must	must	MD
60025	426	12	all	all	PDT
60025	426	13	this	this	DT
60025	426	14	time	time	NN
60025	426	15	have	have	VBP
60025	426	16	been	be	VBN
60025	426	17	lying	lie	VBG
60025	426	18	in	in	IN
60025	426	19	cold	cold	JJ
60025	426	20	water	water	NN
60025	426	21	)	)	-RRB-
60025	426	22	and	and	CC
60025	426	23	put	put	VBD
60025	426	24	them	-PRON-	PRP
60025	426	25	into	into	IN
60025	426	26	the	the	DT
60025	426	27	soup	soup	NN
60025	426	28	,	,	,
60025	426	29	and	and	CC
60025	426	30	let	let	VB
60025	426	31	them	-PRON-	PRP
60025	426	32	boil	boil	VB
60025	426	33	about	about	IN
60025	426	34	twenty	twenty	CD
60025	426	35	minutes	minute	NNS
60025	426	36	.	.	.
60025	427	1	Serve	serve	VB
60025	427	2	it	-PRON-	PRP
60025	427	3	up	up	RP
60025	427	4	with	with	IN
60025	427	5	small	small	JJ
60025	427	6	squares	square	NNS
60025	427	7	of	of	IN
60025	427	8	toast	toast	NN
60025	427	9	in	in	IN
60025	427	10	the	the	DT
60025	427	11	tureen	tureen	NN
60025	427	12	.	.	.
60025	428	1	*	*	NFP
60025	428	2	*	*	NFP
60025	428	3	*	*	NFP
60025	428	4	*	*	NFP
60025	428	5	*	*	NFP
60025	428	6	You	-PRON-	PRP
60025	428	7	may	may	MD
60025	428	8	heighten	heighten	VB
60025	428	9	the	the	DT
60025	428	10	green	green	NN
60025	428	11	of	of	IN
60025	428	12	this	this	DT
60025	428	13	soup	soup	NN
60025	428	14	by	by	IN
60025	428	15	adding	add	VBG
60025	428	16	the	the	DT
60025	428	17	juice	juice	NN
60025	428	18	of	of	IN
60025	428	19	a	a	DT
60025	428	20	handful	handful	NN
60025	428	21	of	of	IN
60025	428	22	spinach	spinach	NN
60025	428	23	,	,	,
60025	428	24	pounded	pound	VBD
60025	428	25	in	in	IN
60025	428	26	a	a	DT
60025	428	27	mortar	mortar	NN
60025	428	28	and	and	CC
60025	428	29	strained	strain	VBN
60025	428	30	.	.	.
60025	429	1	Or	or	CC
60025	429	2	you	-PRON-	PRP
60025	429	3	may	may	MD
60025	429	4	colour	colour	VB
60025	429	5	it	-PRON-	PRP
60025	429	6	with	with	IN
60025	429	7	the	the	DT
60025	429	8	juice	juice	NN
60025	429	9	of	of	IN
60025	429	10	boiled	boil	VBN
60025	429	11	spinach	spinach	NN
60025	429	12	squeezed	squeeze	VBN
60025	429	13	through	through	IN
60025	429	14	a	a	DT
60025	429	15	cloth	cloth	NN
60025	429	16	.	.	.
60025	430	1	The	the	DT
60025	430	2	spinach	spinach	NN
60025	430	3	juice	juice	NN
60025	430	4	should	should	MD
60025	430	5	be	be	VB
60025	430	6	put	put	VBN
60025	430	7	in	in	IN
60025	430	8	fifteen	fifteen	CD
60025	430	9	or	or	CC
60025	430	10	ten	ten	CD
60025	430	11	minutes	minute	NNS
60025	430	12	before	before	IN
60025	430	13	you	-PRON-	PRP
60025	430	14	take	take	VBP
60025	430	15	up	up	RP
60025	430	16	the	the	DT
60025	430	17	soup	soup	NN
60025	430	18	,	,	,
60025	430	19	as	as	IN
60025	430	20	a	a	DT
60025	430	21	short	short	JJ
60025	430	22	boiling	boiling	NN
60025	430	23	in	in	IN
60025	430	24	it	-PRON-	PRP
60025	430	25	will	will	MD
60025	430	26	take	take	VB
60025	430	27	off	off	RP
60025	430	28	the	the	DT
60025	430	29	peculiar	peculiar	JJ
60025	430	30	taste	taste	NN
60025	430	31	.	.	.
60025	431	1	FRIAR	FRIAR	NNP
60025	431	2	'S	's	POS
60025	431	3	CHICKEN	CHICKEN	NNS
60025	431	4	.	.	.
60025	432	1	Cut	cut	VB
60025	432	2	up	up	RP
60025	432	3	four	four	CD
60025	432	4	pounds	pound	NNS
60025	432	5	of	of	IN
60025	432	6	knuckle	knuckle	NN
60025	432	7	of	of	IN
60025	432	8	veal	veal	NN
60025	432	9	;	;	:
60025	432	10	season	season	VB
60025	432	11	it	-PRON-	PRP
60025	432	12	with	with	IN
60025	432	13	white	white	JJ
60025	432	14	pepper	pepper	NN
60025	432	15	and	and	CC
60025	432	16	salt	salt	NN
60025	432	17	:	:	:
60025	432	18	put	put	VB
60025	432	19	it	-PRON-	PRP
60025	432	20	into	into	IN
60025	432	21	a	a	DT
60025	432	22	soup	soup	NN
60025	432	23	-	-	HYPH
60025	432	24	pan	pan	NN
60025	432	25	and	and	CC
60025	432	26	let	let	VB
60025	432	27	it	-PRON-	PRP
60025	432	28	boil	boil	VB
60025	432	29	slowly	slowly	RB
60025	432	30	till	till	IN
60025	432	31	the	the	DT
60025	432	32	meat	meat	NN
60025	432	33	drops	drop	NNS
60025	432	34	from	from	IN
60025	432	35	the	the	DT
60025	432	36	bone	bone	NN
60025	432	37	.	.	.
60025	433	1	Then	then	RB
60025	433	2	strain	strain	VB
60025	433	3	it	-PRON-	PRP
60025	433	4	off	off	RP
60025	433	5	.	.	.
60025	434	1	Have	have	VBP
60025	434	2	ready	ready	JJ
60025	434	3	a	a	DT
60025	434	4	pair	pair	NN
60025	434	5	of	of	IN
60025	434	6	young	young	JJ
60025	434	7	fowls	fowl	NNS
60025	434	8	skinned	skin	VBD
60025	434	9	,	,	,
60025	434	10	and	and	CC
60025	434	11	cut	cut	VBD
60025	434	12	up	up	RP
60025	434	13	as	as	IN
60025	434	14	you	-PRON-	PRP
60025	434	15	carve	carve	VBP
60025	434	16	them	-PRON-	PRP
60025	434	17	at	at	IN
60025	434	18	table	table	NN
60025	434	19	.	.	.
60025	435	1	Season	season	VB
60025	435	2	them	-PRON-	PRP
60025	435	3	with	with	IN
60025	435	4	white	white	JJ
60025	435	5	pepper	pepper	NN
60025	435	6	,	,	,
60025	435	7	salt	salt	NN
60025	435	8	,	,	,
60025	435	9	and	and	CC
60025	435	10	mace	mace	NN
60025	435	11	.	.	.
60025	436	1	Put	put	VB
60025	436	2	them	-PRON-	PRP
60025	436	3	into	into	IN
60025	436	4	the	the	DT
60025	436	5	soup	soup	NN
60025	436	6	,	,	,
60025	436	7	add	add	VB
60025	436	8	a	a	DT
60025	436	9	handful	handful	NN
60025	436	10	of	of	IN
60025	436	11	chopped	chop	VBN
60025	436	12	parsley	parsley	NN
60025	436	13	,	,	,
60025	436	14	and	and	CC
60025	436	15	let	let	VB
60025	436	16	them	-PRON-	PRP
60025	436	17	boil	boil	VB
60025	436	18	.	.	.
60025	437	1	When	when	WRB
60025	437	2	the	the	DT
60025	437	3	pieces	piece	NNS
60025	437	4	of	of	IN
60025	437	5	chicken	chicken	NN
60025	437	6	are	be	VBP
60025	437	7	all	all	DT
60025	437	8	quite	quite	RB
60025	437	9	tender	tender	JJ
60025	437	10	,	,	,
60025	437	11	have	have	VBP
60025	437	12	ready	ready	JJ
60025	437	13	four	four	CD
60025	437	14	or	or	CC
60025	437	15	five	five	CD
60025	437	16	eggs	egg	NNS
60025	437	17	well	well	RB
60025	437	18	beaten	beat	VBN
60025	437	19	.	.	.
60025	438	1	Stir	stir	VB
60025	438	2	the	the	DT
60025	438	3	egg	egg	NN
60025	438	4	into	into	IN
60025	438	5	the	the	DT
60025	438	6	soup	soup	NN
60025	438	7	,	,	,
60025	438	8	and	and	CC
60025	438	9	take	take	VB
60025	438	10	it	-PRON-	PRP
60025	438	11	immediately	immediately	RB
60025	438	12	off	off	IN
60025	438	13	the	the	DT
60025	438	14	fire	fire	NN
60025	438	15	lest	lest	IN
60025	438	16	it	-PRON-	PRP
60025	438	17	curdle	curdle	VBP
60025	438	18	.	.	.
60025	439	1	Serve	serve	VB
60025	439	2	up	up	RP
60025	439	3	the	the	DT
60025	439	4	chicken	chicken	NN
60025	439	5	in	in	IN
60025	439	6	the	the	DT
60025	439	7	soup	soup	NN
60025	439	8	.	.	.
60025	440	1	Rabbits	rabbit	NNS
60025	440	2	may	may	MD
60025	440	3	be	be	VB
60025	440	4	substituted	substitute	VBN
60025	440	5	for	for	IN
60025	440	6	fowls	fowl	NNS
60025	440	7	.	.	.
60025	441	1	CAT	CAT	NNP
60025	441	2	-	-	HYPH
60025	441	3	FISH	FISH	NNP
60025	441	4	SOUP	SOUP	NNP
60025	441	5	.	.	.
60025	442	1	Cat	cat	NN
60025	442	2	-	-	HYPH
60025	442	3	fish	fish	NN
60025	442	4	that	that	WDT
60025	442	5	have	have	VBP
60025	442	6	been	be	VBN
60025	442	7	caught	catch	VBN
60025	442	8	near	near	IN
60025	442	9	the	the	DT
60025	442	10	middle	middle	NN
60025	442	11	of	of	IN
60025	442	12	the	the	DT
60025	442	13	river	river	NN
60025	442	14	are	be	VBP
60025	442	15	much	much	RB
60025	442	16	nicer	nice	JJR
60025	442	17	than	than	IN
60025	442	18	those	those	DT
60025	442	19	that	that	WDT
60025	442	20	are	be	VBP
60025	442	21	taken	take	VBN
60025	442	22	near	near	IN
60025	442	23	the	the	DT
60025	442	24	shore	shore	NN
60025	442	25	where	where	WRB
60025	442	26	they	-PRON-	PRP
60025	442	27	have	have	VBP
60025	442	28	access	access	NN
60025	442	29	to	to	TO
60025	442	30	impure	impure	VB
60025	442	31	food	food	NN
60025	442	32	.	.	.
60025	443	1	The	the	DT
60025	443	2	small	small	JJ
60025	443	3	white	white	JJ
60025	443	4	ones	one	NNS
60025	443	5	are	be	VBP
60025	443	6	the	the	DT
60025	443	7	best	good	JJS
60025	443	8	.	.	.
60025	444	1	Having	have	VBG
60025	444	2	cut	cut	VBN
60025	444	3	off	off	RP
60025	444	4	their	-PRON-	PRP$
60025	444	5	heads	head	NNS
60025	444	6	,	,	,
60025	444	7	skin	skin	VB
60025	444	8	the	the	DT
60025	444	9	fish	fish	NN
60025	444	10	,	,	,
60025	444	11	and	and	CC
60025	444	12	clean	clean	VB
60025	444	13	them	-PRON-	PRP
60025	444	14	,	,	,
60025	444	15	and	and	CC
60025	444	16	cut	cut	VBD
60025	444	17	them	-PRON-	PRP
60025	444	18	in	in	IN
60025	444	19	three	three	CD
60025	444	20	.	.	.
60025	445	1	To	to	IN
60025	445	2	twelve	twelve	CD
60025	445	3	small	small	JJ
60025	445	4	cat	cat	NN
60025	445	5	-	-	HYPH
60025	445	6	fish	fish	NN
60025	445	7	allow	allow	VBP
60025	445	8	a	a	DT
60025	445	9	pound	pound	NN
60025	445	10	and	and	CC
60025	445	11	a	a	DT
60025	445	12	half	half	NN
60025	445	13	of	of	IN
60025	445	14	ham	ham	NN
60025	445	15	.	.	.
60025	446	1	Cut	cut	VB
60025	446	2	the	the	DT
60025	446	3	ham	ham	NN
60025	446	4	into	into	IN
60025	446	5	small	small	JJ
60025	446	6	pieces	piece	NNS
60025	446	7	,	,	,
60025	446	8	or	or	CC
60025	446	9	mouthfuls	mouthful	NNS
60025	446	10	,	,	,
60025	446	11	and	and	CC
60025	446	12	scald	scald	VB
60025	446	13	it	-PRON-	PRP
60025	446	14	two	two	CD
60025	446	15	or	or	CC
60025	446	16	three	three	CD
60025	446	17	times	time	NNS
60025	446	18	in	in	IN
60025	446	19	boiling	boil	VBG
60025	446	20	water	water	NN
60025	446	21	,	,	,
60025	446	22	lest	lest	IN
60025	446	23	it	-PRON-	PRP
60025	446	24	be	be	VB
60025	446	25	too	too	RB
60025	446	26	salt	salt	NN
60025	446	27	.	.	.
60025	447	1	Chop	chop	VB
60025	447	2	together	together	RB
60025	447	3	a	a	DT
60025	447	4	bunch	bunch	NN
60025	447	5	of	of	IN
60025	447	6	parsley	parsley	NN
60025	447	7	and	and	CC
60025	447	8	some	some	DT
60025	447	9	sweet	sweet	JJ
60025	447	10	marjoram	marjoram	NNP
60025	447	11	stripped	strip	VBD
60025	447	12	from	from	IN
60025	447	13	the	the	DT
60025	447	14	stalks	stalk	NNS
60025	447	15	.	.	.
60025	448	1	Put	put	VB
60025	448	2	these	these	DT
60025	448	3	ingredients	ingredient	NNS
60025	448	4	into	into	IN
60025	448	5	a	a	DT
60025	448	6	soup	soup	NN
60025	448	7	kettle	kettle	NN
60025	448	8	and	and	CC
60025	448	9	season	season	VB
60025	448	10	them	-PRON-	PRP
60025	448	11	with	with	IN
60025	448	12	pepper	pepper	NN
60025	448	13	:	:	:
60025	448	14	the	the	DT
60025	448	15	ham	ham	NNP
60025	448	16	will	will	MD
60025	448	17	make	make	VB
60025	448	18	it	-PRON-	PRP
60025	448	19	salt	salt	VB
60025	448	20	enough	enough	RB
60025	448	21	.	.	.
60025	449	1	Add	add	VB
60025	449	2	a	a	DT
60025	449	3	head	head	NN
60025	449	4	of	of	IN
60025	449	5	celery	celery	NN
60025	449	6	cut	cut	NN
60025	449	7	small	small	JJ
60025	449	8	,	,	,
60025	449	9	or	or	CC
60025	449	10	a	a	DT
60025	449	11	large	large	JJ
60025	449	12	table	table	NN
60025	449	13	-	-	HYPH
60025	449	14	spoonful	spoonful	JJ
60025	449	15	of	of	IN
60025	449	16	celery	celery	JJ
60025	449	17	seed	seed	NN
60025	449	18	tied	tie	VBN
60025	449	19	up	up	RP
60025	449	20	in	in	IN
60025	449	21	a	a	DT
60025	449	22	bit	bit	NN
60025	449	23	of	of	IN
60025	449	24	clear	clear	JJ
60025	449	25	muslin	muslin	NN
60025	449	26	to	to	TO
60025	449	27	prevent	prevent	VB
60025	449	28	its	-PRON-	PRP$
60025	449	29	dispersing	dispersing	NN
60025	449	30	.	.	.
60025	450	1	Put	put	VB
60025	450	2	in	in	RP
60025	450	3	two	two	CD
60025	450	4	quarts	quart	NNS
60025	450	5	of	of	IN
60025	450	6	water	water	NN
60025	450	7	,	,	,
60025	450	8	cover	cover	VB
60025	450	9	the	the	DT
60025	450	10	kettle	kettle	NN
60025	450	11	,	,	,
60025	450	12	and	and	CC
60025	450	13	let	let	VB
60025	450	14	it	-PRON-	PRP
60025	450	15	boil	boil	VB
60025	450	16	slowly	slowly	RB
60025	450	17	till	till	IN
60025	450	18	every	every	DT
60025	450	19	thing	thing	NN
60025	450	20	is	be	VBZ
60025	450	21	sufficiently	sufficiently	RB
60025	450	22	done	do	VBN
60025	450	23	,	,	,
60025	450	24	and	and	CC
60025	450	25	the	the	DT
60025	450	26	fish	fish	NN
60025	450	27	and	and	CC
60025	450	28	ham	ham	NN
60025	450	29	quite	quite	RB
60025	450	30	tender	tender	JJ
60025	450	31	.	.	.
60025	451	1	Skim	Skim	NNP
60025	451	2	it	-PRON-	PRP
60025	451	3	frequently	frequently	RB
60025	451	4	.	.	.
60025	452	1	Boil	Boil	NNP
60025	452	2	in	in	IN
60025	452	3	another	another	DT
60025	452	4	vessel	vessel	NN
60025	452	5	a	a	DT
60025	452	6	quart	quart	NN
60025	452	7	of	of	IN
60025	452	8	rich	rich	JJ
60025	452	9	milk	milk	NN
60025	452	10	,	,	,
60025	452	11	in	in	IN
60025	452	12	which	which	WDT
60025	452	13	you	-PRON-	PRP
60025	452	14	have	have	VBP
60025	452	15	melted	melt	VBN
60025	452	16	a	a	DT
60025	452	17	quarter	quarter	NN
60025	452	18	of	of	IN
60025	452	19	a	a	DT
60025	452	20	pound	pound	NN
60025	452	21	of	of	IN
60025	452	22	butter	butter	NN
60025	452	23	divided	divide	VBN
60025	452	24	into	into	IN
60025	452	25	small	small	JJ
60025	452	26	bits	bit	NNS
60025	452	27	and	and	CC
60025	452	28	rolled	roll	VBN
60025	452	29	in	in	IN
60025	452	30	flour	flour	NN
60025	452	31	.	.	.
60025	453	1	Pour	pour	VB
60025	453	2	it	-PRON-	PRP
60025	453	3	hot	hot	JJ
60025	453	4	to	to	IN
60025	453	5	the	the	DT
60025	453	6	soup	soup	NN
60025	453	7	,	,	,
60025	453	8	and	and	CC
60025	453	9	stir	stir	VB
60025	453	10	in	in	RP
60025	453	11	at	at	IN
60025	453	12	the	the	DT
60025	453	13	last	last	JJ
60025	453	14	the	the	DT
60025	453	15	beaten	beat	VBN
60025	453	16	yolks	yolk	NNS
60025	453	17	of	of	IN
60025	453	18	four	four	CD
60025	453	19	eggs	egg	NNS
60025	453	20	.	.	.
60025	454	1	Give	give	VB
60025	454	2	it	-PRON-	PRP
60025	454	3	another	another	DT
60025	454	4	boil	boil	NN
60025	454	5	,	,	,
60025	454	6	just	just	RB
60025	454	7	to	to	TO
60025	454	8	take	take	VB
60025	454	9	off	off	RP
60025	454	10	the	the	DT
60025	454	11	rawness	rawness	NN
60025	454	12	of	of	IN
60025	454	13	the	the	DT
60025	454	14	eggs	egg	NNS
60025	454	15	,	,	,
60025	454	16	and	and	CC
60025	454	17	then	then	RB
60025	454	18	put	put	VB
60025	454	19	it	-PRON-	PRP
60025	454	20	into	into	IN
60025	454	21	a	a	DT
60025	454	22	tureen	tureen	NN
60025	454	23	,	,	,
60025	454	24	taking	take	VBG
60025	454	25	out	out	RP
60025	454	26	the	the	DT
60025	454	27	bag	bag	NN
60025	454	28	of	of	IN
60025	454	29	celery	celery	NN
60025	454	30	seed	seed	NN
60025	454	31	before	before	IN
60025	454	32	you	-PRON-	PRP
60025	454	33	send	send	VBP
60025	454	34	the	the	DT
60025	454	35	soup	soup	NN
60025	454	36	to	to	IN
60025	454	37	table	table	NN
60025	454	38	,	,	,
60025	454	39	and	and	CC
60025	454	40	adding	add	VBG
60025	454	41	some	some	DT
60025	454	42	toasted	toast	VBN
60025	454	43	bread	bread	NN
60025	454	44	cut	cut	VBN
60025	454	45	into	into	IN
60025	454	46	small	small	JJ
60025	454	47	squares	square	NNS
60025	454	48	.	.	.
60025	455	1	In	in	IN
60025	455	2	making	make	VBG
60025	455	3	toast	toast	NN
60025	455	4	for	for	IN
60025	455	5	soup	soup	NN
60025	455	6	,	,	,
60025	455	7	cut	cut	VBD
60025	455	8	the	the	DT
60025	455	9	bread	bread	NN
60025	455	10	thick	thick	JJ
60025	455	11	,	,	,
60025	455	12	and	and	CC
60025	455	13	pare	pare	VB
60025	455	14	off	off	RP
60025	455	15	all	all	PDT
60025	455	16	the	the	DT
60025	455	17	crust	crust	NN
60025	455	18	.	.	.
60025	456	1	Before	before	IN
60025	456	2	you	-PRON-	PRP
60025	456	3	send	send	VBP
60025	456	4	it	-PRON-	PRP
60025	456	5	to	to	IN
60025	456	6	table	table	NN
60025	456	7	,	,	,
60025	456	8	remove	remove	VB
60025	456	9	the	the	DT
60025	456	10	back	back	NN
60025	456	11	-	-	HYPH
60025	456	12	bones	bone	NNS
60025	456	13	of	of	IN
60025	456	14	the	the	DT
60025	456	15	cat	cat	NN
60025	456	16	-	-	HYPH
60025	456	17	fish	fish	NN
60025	456	18	.	.	.
60025	457	1	Eel	Eel	NNP
60025	457	2	soup	soup	NN
60025	457	3	may	may	MD
60025	457	4	be	be	VB
60025	457	5	made	make	VBN
60025	457	6	in	in	IN
60025	457	7	the	the	DT
60025	457	8	same	same	JJ
60025	457	9	manner	manner	NN
60025	457	10	:	:	:
60025	457	11	chicken	chicken	NN
60025	457	12	soup	soup	NN
60025	457	13	also	also	RB
60025	457	14	.	.	.
60025	458	1	LOBSTER	LOBSTER	NNP
60025	458	2	SOUP	SOUP	NNP
60025	458	3	.	.	.
60025	459	1	Have	have	VBP
60025	459	2	ready	ready	JJ
60025	459	3	a	a	DT
60025	459	4	good	good	JJ
60025	459	5	broth	broth	NN
60025	459	6	made	make	VBN
60025	459	7	of	of	IN
60025	459	8	a	a	DT
60025	459	9	knuckle	knuckle	NN
60025	459	10	of	of	IN
60025	459	11	veal	veal	NN
60025	459	12	boiled	boil	VBN
60025	459	13	slowly	slowly	RB
60025	459	14	in	in	IN
60025	459	15	as	as	RB
60025	459	16	much	much	JJ
60025	459	17	water	water	NN
60025	459	18	as	as	IN
60025	459	19	will	will	MD
60025	459	20	cover	cover	VB
60025	459	21	it	-PRON-	PRP
60025	459	22	,	,	,
60025	459	23	till	till	IN
60025	459	24	the	the	DT
60025	459	25	meat	meat	NN
60025	459	26	is	be	VBZ
60025	459	27	reduced	reduce	VBN
60025	459	28	to	to	IN
60025	459	29	rags	rag	NNS
60025	459	30	.	.	.
60025	460	1	It	-PRON-	PRP
60025	460	2	must	must	MD
60025	460	3	then	then	RB
60025	460	4	be	be	VB
60025	460	5	well	well	RB
60025	460	6	strained	strained	JJ
60025	460	7	.	.	.
60025	461	1	Having	have	VBG
60025	461	2	boiled	boil	VBN
60025	461	3	three	three	CD
60025	461	4	fine	fine	JJ
60025	461	5	middle	middle	NN
60025	461	6	-	-	HYPH
60025	461	7	sized	sized	JJ
60025	461	8	lobsters	lobster	NNS
60025	461	9	,	,	,
60025	461	10	extract	extract	VB
60025	461	11	all	all	PDT
60025	461	12	the	the	DT
60025	461	13	meat	meat	NN
60025	461	14	from	from	IN
60025	461	15	the	the	DT
60025	461	16	body	body	NN
60025	461	17	and	and	CC
60025	461	18	claws	claws	NN
60025	461	19	.	.	.
60025	462	1	Bruise	bruise	VB
60025	462	2	part	part	NN
60025	462	3	of	of	IN
60025	462	4	the	the	DT
60025	462	5	coral	coral	NN
60025	462	6	in	in	IN
60025	462	7	a	a	DT
60025	462	8	mortar	mortar	NN
60025	462	9	,	,	,
60025	462	10	and	and	CC
60025	462	11	also	also	RB
60025	462	12	an	an	DT
60025	462	13	equal	equal	JJ
60025	462	14	quantity	quantity	NN
60025	462	15	of	of	IN
60025	462	16	the	the	DT
60025	462	17	meat	meat	NN
60025	462	18	.	.	.
60025	463	1	Mix	mix	VB
60025	463	2	them	-PRON-	PRP
60025	463	3	well	well	RB
60025	463	4	together	together	RB
60025	463	5	.	.	.
60025	464	1	Add	add	VB
60025	464	2	mace	mace	NN
60025	464	3	,	,	,
60025	464	4	nutmeg	nutmeg	NN
60025	464	5	,	,	,
60025	464	6	cayenne	cayenne	NNP
60025	464	7	,	,	,
60025	464	8	and	and	CC
60025	464	9	a	a	DT
60025	464	10	little	little	JJ
60025	464	11	grated	grate	VBN
60025	464	12	lemon	lemon	NN
60025	464	13	-	-	HYPH
60025	464	14	peel	peel	NN
60025	464	15	;	;	:
60025	464	16	and	and	CC
60025	464	17	make	make	VB
60025	464	18	them	-PRON-	PRP
60025	464	19	up	up	RP
60025	464	20	into	into	IN
60025	464	21	force	force	NN
60025	464	22	-	-	HYPH
60025	464	23	meat	meat	NN
60025	464	24	balls	ball	NNS
60025	464	25	,	,	,
60025	464	26	binding	bind	VBG
60025	464	27	the	the	DT
60025	464	28	mixture	mixture	NN
60025	464	29	with	with	IN
60025	464	30	the	the	DT
60025	464	31	yolk	yolk	NN
60025	464	32	of	of	IN
60025	464	33	an	an	DT
60025	464	34	egg	egg	NN
60025	464	35	slightly	slightly	RB
60025	464	36	beaten	beat	VBN
60025	464	37	.	.	.
60025	465	1	Take	take	VB
60025	465	2	three	three	CD
60025	465	3	quarts	quart	NNS
60025	465	4	of	of	IN
60025	465	5	the	the	DT
60025	465	6	veal	veal	NN
60025	465	7	broth	broth	NN
60025	465	8	,	,	,
60025	465	9	and	and	CC
60025	465	10	put	put	VBD
60025	465	11	into	into	IN
60025	465	12	it	-PRON-	PRP
60025	465	13	the	the	DT
60025	465	14	meat	meat	NN
60025	465	15	of	of	IN
60025	465	16	the	the	DT
60025	465	17	lobsters	lobster	NNS
60025	465	18	cut	cut	VBD
60025	465	19	into	into	IN
60025	465	20	mouthfuls	mouthful	NNS
60025	465	21	.	.	.
60025	466	1	Boil	boil	VB
60025	466	2	it	-PRON-	PRP
60025	466	3	together	together	RB
60025	466	4	about	about	RB
60025	466	5	twenty	twenty	CD
60025	466	6	minutes	minute	NNS
60025	466	7	.	.	.
60025	467	1	Then	then	RB
60025	467	2	thicken	thicken	VB
60025	467	3	it	-PRON-	PRP
60025	467	4	with	with	IN
60025	467	5	the	the	DT
60025	467	6	remaining	remain	VBG
60025	467	7	coral	coral	NN
60025	467	8	,	,	,
60025	467	9	(	(	-LRB-
60025	467	10	which	which	WDT
60025	467	11	you	-PRON-	PRP
60025	467	12	must	must	MD
60025	467	13	first	first	RB
60025	467	14	rub	rub	VB
60025	467	15	through	through	RP
60025	467	16	a	a	DT
60025	467	17	sieve	sieve	NN
60025	467	18	,	,	,
60025	467	19	)	)	-RRB-
60025	467	20	and	and	CC
60025	467	21	add	add	VB
60025	467	22	the	the	DT
60025	467	23	force	force	NN
60025	467	24	-	-	HYPH
60025	467	25	meat	meat	NN
60025	467	26	balls	ball	NNS
60025	467	27	,	,	,
60025	467	28	and	and	CC
60025	467	29	a	a	DT
60025	467	30	little	little	JJ
60025	467	31	butter	butter	NN
60025	467	32	rolled	roll	VBN
60025	467	33	in	in	IN
60025	467	34	flour	flour	NN
60025	467	35	.	.	.
60025	468	1	Simmer	simmer	VB
60025	468	2	it	-PRON-	PRP
60025	468	3	gently	gently	RB
60025	468	4	for	for	IN
60025	468	5	ten	ten	CD
60025	468	6	minutes	minute	NNS
60025	468	7	,	,	,
60025	468	8	but	but	CC
60025	468	9	do	do	VBP
60025	468	10	not	not	RB
60025	468	11	let	let	VB
60025	468	12	it	-PRON-	PRP
60025	468	13	come	come	VB
60025	468	14	to	to	IN
60025	468	15	a	a	DT
60025	468	16	boil	boil	NN
60025	468	17	,	,	,
60025	468	18	as	as	IN
60025	468	19	that	that	DT
60025	468	20	will	will	MD
60025	468	21	injure	injure	VB
60025	468	22	the	the	DT
60025	468	23	colour	colour	NN
60025	468	24	.	.	.
60025	469	1	Pour	pour	VB
60025	469	2	it	-PRON-	PRP
60025	469	3	into	into	IN
60025	469	4	a	a	DT
60025	469	5	tureen	tureen	NN
60025	469	6	,	,	,
60025	469	7	and	and	CC
60025	469	8	send	send	VB
60025	469	9	it	-PRON-	PRP
60025	469	10	to	to	TO
60025	469	11	table	table	VB
60025	469	12	immediately	immediately	RB
60025	469	13	.	.	.
60025	470	1	OYSTER	OYSTER	NNP
60025	470	2	SOUP	SOUP	NNP
60025	470	3	.	.	.
60025	471	1	Season	season	NN
60025	471	2	two	two	CD
60025	471	3	quarts	quart	NNS
60025	471	4	of	of	IN
60025	471	5	oysters	oyster	NNS
60025	471	6	with	with	IN
60025	471	7	a	a	DT
60025	471	8	little	little	JJ
60025	471	9	cayenne	cayenne	NN
60025	471	10	.	.	.
60025	472	1	Then	then	RB
60025	472	2	take	take	VB
60025	472	3	them	-PRON-	PRP
60025	472	4	out	out	IN
60025	472	5	of	of	IN
60025	472	6	the	the	DT
60025	472	7	liquor	liquor	NN
60025	472	8	.	.	.
60025	473	1	Grate	grate	VB
60025	473	2	and	and	CC
60025	473	3	roll	roll	VB
60025	473	4	fine	fine	JJ
60025	473	5	a	a	DT
60025	473	6	dozen	dozen	NN
60025	473	7	crackers	cracker	NNS
60025	473	8	.	.	.
60025	474	1	Put	put	VB
60025	474	2	them	-PRON-	PRP
60025	474	3	into	into	IN
60025	474	4	the	the	DT
60025	474	5	liquor	liquor	NN
60025	474	6	with	with	IN
60025	474	7	a	a	DT
60025	474	8	large	large	JJ
60025	474	9	lump	lump	NN
60025	474	10	of	of	IN
60025	474	11	fresh	fresh	JJ
60025	474	12	butter	butter	NN
60025	474	13	.	.	.
60025	475	1	When	when	WRB
60025	475	2	the	the	DT
60025	475	3	grated	grate	VBN
60025	475	4	biscuit	biscuit	NN
60025	475	5	has	have	VBZ
60025	475	6	quite	quite	RB
60025	475	7	dissolved	dissolve	VBN
60025	475	8	,	,	,
60025	475	9	add	add	VB
60025	475	10	a	a	DT
60025	475	11	quart	quart	NN
60025	475	12	of	of	IN
60025	475	13	milk	milk	NN
60025	475	14	with	with	IN
60025	475	15	a	a	DT
60025	475	16	grated	grate	VBN
60025	475	17	nutmeg	nutmeg	NN
60025	475	18	,	,	,
60025	475	19	and	and	CC
60025	475	20	a	a	DT
60025	475	21	dozen	dozen	NN
60025	475	22	blades	blade	NNS
60025	475	23	of	of	IN
60025	475	24	mace	mace	NN
60025	475	25	;	;	:
60025	475	26	and	and	CC
60025	475	27	,	,	,
60025	475	28	if	if	IN
60025	475	29	in	in	IN
60025	475	30	season	season	NN
60025	475	31	,	,	,
60025	475	32	a	a	DT
60025	475	33	head	head	NN
60025	475	34	of	of	IN
60025	475	35	celery	celery	NN
60025	475	36	split	split	NN
60025	475	37	fine	fine	RB
60025	475	38	and	and	CC
60025	475	39	cut	cut	VBD
60025	475	40	into	into	IN
60025	475	41	small	small	JJ
60025	475	42	pieces	piece	NNS
60025	475	43	.	.	.
60025	476	1	Season	season	VB
60025	476	2	it	-PRON-	PRP
60025	476	3	to	to	IN
60025	476	4	your	-PRON-	PRP$
60025	476	5	taste	taste	NN
60025	476	6	with	with	IN
60025	476	7	pepper	pepper	NN
60025	476	8	.	.	.
60025	477	1	Mix	mix	VB
60025	477	2	the	the	DT
60025	477	3	whole	whole	NN
60025	477	4	together	together	RB
60025	477	5	,	,	,
60025	477	6	and	and	CC
60025	477	7	set	set	VBD
60025	477	8	it	-PRON-	PRP
60025	477	9	in	in	IN
60025	477	10	a	a	DT
60025	477	11	closely	closely	RB
60025	477	12	covered	cover	VBN
60025	477	13	vessel	vessel	NN
60025	477	14	over	over	IN
60025	477	15	a	a	DT
60025	477	16	slow	slow	JJ
60025	477	17	fire	fire	NN
60025	477	18	.	.	.
60025	478	1	When	when	WRB
60025	478	2	it	-PRON-	PRP
60025	478	3	comes	come	VBZ
60025	478	4	to	to	IN
60025	478	5	a	a	DT
60025	478	6	boil	boil	NN
60025	478	7	,	,	,
60025	478	8	put	put	VBN
60025	478	9	in	in	IN
60025	478	10	the	the	DT
60025	478	11	oysters	oyster	NNS
60025	478	12	;	;	:
60025	478	13	and	and	CC
60025	478	14	when	when	WRB
60025	478	15	it	-PRON-	PRP
60025	478	16	comes	come	VBZ
60025	478	17	to	to	IN
60025	478	18	a	a	DT
60025	478	19	boil	boil	NN
60025	478	20	again	again	RB
60025	478	21	,	,	,
60025	478	22	they	-PRON-	PRP
60025	478	23	will	will	MD
60025	478	24	be	be	VB
60025	478	25	sufficiently	sufficiently	RB
60025	478	26	done	do	VBN
60025	478	27	.	.	.
60025	479	1	Before	before	IN
60025	479	2	you	-PRON-	PRP
60025	479	3	send	send	VBP
60025	479	4	it	-PRON-	PRP
60025	479	5	to	to	TO
60025	479	6	table	table	NN
60025	479	7	put	put	VBN
60025	479	8	into	into	IN
60025	479	9	the	the	DT
60025	479	10	tureen	tureen	NN
60025	479	11	some	some	DT
60025	479	12	toasted	toasted	JJ
60025	479	13	bread	bread	NN
60025	479	14	cut	cut	VBN
60025	479	15	into	into	IN
60025	479	16	small	small	JJ
60025	479	17	squares	square	NNS
60025	479	18	,	,	,
60025	479	19	omitting	omit	VBG
60025	479	20	the	the	DT
60025	479	21	crust	crust	NN
60025	479	22	.	.	.
60025	480	1	ANOTHER	ANOTHER	NNP
60025	480	2	OYSTER	OYSTER	NNP
60025	480	3	SOUP	SOUP	NNP
60025	480	4	.	.	.
60025	481	1	Take	take	VB
60025	481	2	two	two	CD
60025	481	3	quarts	quart	NNS
60025	481	4	of	of	IN
60025	481	5	large	large	JJ
60025	481	6	oysters	oyster	NNS
60025	481	7	.	.	.
60025	482	1	Strain	strain	VB
60025	482	2	their	-PRON-	PRP$
60025	482	3	liquor	liquor	NN
60025	482	4	into	into	IN
60025	482	5	a	a	DT
60025	482	6	soup	soup	NN
60025	482	7	pan	pan	NN
60025	482	8	;	;	:
60025	482	9	season	season	VB
60025	482	10	it	-PRON-	PRP
60025	482	11	with	with	IN
60025	482	12	a	a	DT
60025	482	13	tea	tea	NN
60025	482	14	-	-	HYPH
60025	482	15	spoonful	spoonful	JJ
60025	482	16	of	of	IN
60025	482	17	whole	whole	JJ
60025	482	18	pepper	pepper	NN
60025	482	19	,	,	,
60025	482	20	a	a	DT
60025	482	21	tea	tea	NN
60025	482	22	-	-	HYPH
60025	482	23	spoonful	spoonful	JJ
60025	482	24	of	of	IN
60025	482	25	grated	grate	VBN
60025	482	26	nutmeg	nutmeg	NNP
60025	482	27	,	,	,
60025	482	28	the	the	DT
60025	482	29	same	same	JJ
60025	482	30	quantity	quantity	NN
60025	482	31	of	of	IN
60025	482	32	whole	whole	JJ
60025	482	33	cloves	clove	NNS
60025	482	34	,	,	,
60025	482	35	and	and	CC
60025	482	36	seven	seven	CD
60025	482	37	or	or	CC
60025	482	38	eight	eight	CD
60025	482	39	blades	blade	NNS
60025	482	40	of	of	IN
60025	482	41	mace	mace	NN
60025	482	42	.	.	.
60025	483	1	If	if	IN
60025	483	2	the	the	DT
60025	483	3	oysters	oyster	NNS
60025	483	4	are	be	VBP
60025	483	5	fresh	fresh	JJ
60025	483	6	,	,	,
60025	483	7	add	add	VBP
60025	483	8	a	a	DT
60025	483	9	large	large	JJ
60025	483	10	tea	tea	NN
60025	483	11	-	-	HYPH
60025	483	12	spoonful	spoonful	JJ
60025	483	13	of	of	IN
60025	483	14	salt	salt	NN
60025	483	15	;	;	:
60025	483	16	if	if	IN
60025	483	17	they	-PRON-	PRP
60025	483	18	are	be	VBP
60025	483	19	salt	salt	NN
60025	483	20	oysters	oyster	NNS
60025	483	21	,	,	,
60025	483	22	none	none	NN
60025	483	23	is	be	VBZ
60025	483	24	requisite	requisite	JJ
60025	483	25	.	.	.
60025	484	1	Set	Set	VBN
60025	484	2	the	the	DT
60025	484	3	pan	pan	NN
60025	484	4	on	on	IN
60025	484	5	hot	hot	JJ
60025	484	6	coals	coal	NNS
60025	484	7	,	,	,
60025	484	8	and	and	CC
60025	484	9	boil	boil	VB
60025	484	10	it	-PRON-	PRP
60025	484	11	slowly	slowly	RB
60025	484	12	(	(	-LRB-
60025	484	13	skimming	skim	VBG
60025	484	14	it	-PRON-	PRP
60025	484	15	when	when	WRB
60025	484	16	necessary	necessary	JJ
60025	484	17	)	)	-RRB-
60025	484	18	till	till	IN
60025	484	19	you	-PRON-	PRP
60025	484	20	find	find	VBP
60025	484	21	that	that	IN
60025	484	22	it	-PRON-	PRP
60025	484	23	is	be	VBZ
60025	484	24	sufficiently	sufficiently	RB
60025	484	25	flavoured	flavour	VBN
60025	484	26	with	with	IN
60025	484	27	the	the	DT
60025	484	28	taste	taste	NN
60025	484	29	of	of	IN
60025	484	30	the	the	DT
60025	484	31	spice	spice	NN
60025	484	32	.	.	.
60025	485	1	In	in	IN
60025	485	2	the	the	DT
60025	485	3	mean	mean	JJ
60025	485	4	time	time	NN
60025	485	5	(	(	-LRB-
60025	485	6	having	have	VBG
60025	485	7	cut	cut	VBN
60025	485	8	out	out	RP
60025	485	9	the	the	DT
60025	485	10	hard	hard	JJ
60025	485	11	part	part	NN
60025	485	12	)	)	-RRB-
60025	485	13	chop	chop	VB
60025	485	14	the	the	DT
60025	485	15	oysters	oyster	NNS
60025	485	16	fine	fine	JJ
60025	485	17	,	,	,
60025	485	18	with	with	IN
60025	485	19	some	some	DT
60025	485	20	hard	hard	RB
60025	485	21	-	-	HYPH
60025	485	22	boiled	boil	VBN
60025	485	23	yolk	yolk	NNP
60025	485	24	of	of	IN
60025	485	25	egg	egg	NN
60025	485	26	.	.	.
60025	486	1	Take	take	VB
60025	486	2	the	the	DT
60025	486	3	liquor	liquor	NN
60025	486	4	from	from	IN
60025	486	5	the	the	DT
60025	486	6	fire	fire	NN
60025	486	7	,	,	,
60025	486	8	and	and	CC
60025	486	9	strain	strain	VB
60025	486	10	out	out	RP
60025	486	11	the	the	DT
60025	486	12	spice	spice	NN
60025	486	13	from	from	IN
60025	486	14	it	-PRON-	PRP
60025	486	15	.	.	.
60025	487	1	Then	then	RB
60025	487	2	return	return	VB
60025	487	3	it	-PRON-	PRP
60025	487	4	to	to	IN
60025	487	5	the	the	DT
60025	487	6	soup	soup	NN
60025	487	7	pan	pan	NN
60025	487	8	,	,	,
60025	487	9	and	and	CC
60025	487	10	put	put	VBD
60025	487	11	the	the	DT
60025	487	12	chopped	chop	VBN
60025	487	13	oysters	oyster	NNS
60025	487	14	into	into	IN
60025	487	15	it	-PRON-	PRP
60025	487	16	,	,	,
60025	487	17	with	with	IN
60025	487	18	whatever	whatever	WDT
60025	487	19	liquid	liquid	NN
60025	487	20	may	may	MD
60025	487	21	have	have	VB
60025	487	22	continued	continue	VBN
60025	487	23	about	about	IN
60025	487	24	them	-PRON-	PRP
60025	487	25	.	.	.
60025	488	1	Add	add	VB
60025	488	2	a	a	DT
60025	488	3	quarter	quarter	NN
60025	488	4	of	of	IN
60025	488	5	a	a	DT
60025	488	6	pound	pound	NN
60025	488	7	of	of	IN
60025	488	8	butter	butter	NN
60025	488	9	,	,	,
60025	488	10	divided	divide	VBN
60025	488	11	into	into	IN
60025	488	12	little	little	JJ
60025	488	13	bits	bit	NNS
60025	488	14	and	and	CC
60025	488	15	rolled	roll	VBN
60025	488	16	in	in	IN
60025	488	17	flour	flour	NN
60025	488	18	.	.	.
60025	489	1	Cover	cover	VB
60025	489	2	the	the	DT
60025	489	3	pan	pan	NN
60025	489	4	,	,	,
60025	489	5	and	and	CC
60025	489	6	let	let	VB
60025	489	7	it	-PRON-	PRP
60025	489	8	boil	boil	VB
60025	489	9	hard	hard	JJ
60025	489	10	about	about	RB
60025	489	11	five	five	CD
60025	489	12	minutes	minute	NNS
60025	489	13	.	.	.
60025	490	1	If	if	IN
60025	490	2	oysters	oyster	NNS
60025	490	3	are	be	VBP
60025	490	4	cooked	cook	VBN
60025	490	5	too	too	RB
60025	490	6	much	much	RB
60025	490	7	they	-PRON-	PRP
60025	490	8	become	become	VBP
60025	490	9	tough	tough	JJ
60025	490	10	and	and	CC
60025	490	11	tasteless	tasteless	JJ
60025	490	12	.	.	.
60025	491	1	CLAM	CLAM	NNP
60025	491	2	SOUP	SOUP	NNP
60025	491	3	.	.	.
60025	492	1	Having	have	VBG
60025	492	2	put	put	VBN
60025	492	3	your	-PRON-	PRP$
60025	492	4	clams	clam	NNS
60025	492	5	into	into	IN
60025	492	6	a	a	DT
60025	492	7	pot	pot	NN
60025	492	8	of	of	IN
60025	492	9	boiling	boil	VBG
60025	492	10	water	water	NN
60025	492	11	to	to	TO
60025	492	12	make	make	VB
60025	492	13	them	-PRON-	PRP
60025	492	14	open	open	VB
60025	492	15	easily	easily	RB
60025	492	16	,	,	,
60025	492	17	take	take	VB
60025	492	18	them	-PRON-	PRP
60025	492	19	from	from	IN
60025	492	20	the	the	DT
60025	492	21	shells	shell	NNS
60025	492	22	,	,	,
60025	492	23	carefully	carefully	RB
60025	492	24	saving	save	VBG
60025	492	25	the	the	DT
60025	492	26	liquor	liquor	NN
60025	492	27	.	.	.
60025	493	1	To	to	IN
60025	493	2	the	the	DT
60025	493	3	liquor	liquor	NN
60025	493	4	of	of	IN
60025	493	5	fifty	fifty	CD
60025	493	6	opened	open	VBN
60025	493	7	clams	clam	NNS
60025	493	8	,	,	,
60025	493	9	allow	allow	VB
60025	493	10	three	three	CD
60025	493	11	quarts	quart	NNS
60025	493	12	of	of	IN
60025	493	13	water	water	NN
60025	493	14	.	.	.
60025	494	1	Mix	mix	VB
60025	494	2	the	the	DT
60025	494	3	water	water	NN
60025	494	4	with	with	IN
60025	494	5	the	the	DT
60025	494	6	liquor	liquor	NN
60025	494	7	of	of	IN
60025	494	8	the	the	DT
60025	494	9	clams	clam	NNS
60025	494	10	and	and	CC
60025	494	11	put	put	VBD
60025	494	12	it	-PRON-	PRP
60025	494	13	into	into	IN
60025	494	14	a	a	DT
60025	494	15	large	large	JJ
60025	494	16	pot	pot	NN
60025	494	17	with	with	IN
60025	494	18	a	a	DT
60025	494	19	knuckle	knuckle	NN
60025	494	20	of	of	IN
60025	494	21	veal	veal	NN
60025	494	22	,	,	,
60025	494	23	the	the	DT
60025	494	24	bone	bone	NN
60025	494	25	of	of	IN
60025	494	26	which	which	WDT
60025	494	27	should	should	MD
60025	494	28	be	be	VB
60025	494	29	chopped	chop	VBN
60025	494	30	in	in	IN
60025	494	31	four	four	CD
60025	494	32	places	place	NNS
60025	494	33	.	.	.
60025	495	1	When	when	WRB
60025	495	2	it	-PRON-	PRP
60025	495	3	has	have	VBZ
60025	495	4	simmered	simmer	VBN
60025	495	5	slowly	slowly	RB
60025	495	6	three	three	CD
60025	495	7	hours	hour	NNS
60025	495	8	,	,	,
60025	495	9	put	put	VBN
60025	495	10	in	in	RP
60025	495	11	a	a	DT
60025	495	12	large	large	JJ
60025	495	13	bunch	bunch	NN
60025	495	14	of	of	IN
60025	495	15	sweet	sweet	JJ
60025	495	16	herbs	herb	NNS
60025	495	17	,	,	,
60025	495	18	a	a	DT
60025	495	19	beaten	beat	VBN
60025	495	20	nutmeg	nutmeg	NN
60025	495	21	,	,	,
60025	495	22	a	a	DT
60025	495	23	tea	tea	NN
60025	495	24	-	-	HYPH
60025	495	25	spoonful	spoonful	JJ
60025	495	26	of	of	IN
60025	495	27	mace	mace	NN
60025	495	28	,	,	,
60025	495	29	and	and	CC
60025	495	30	a	a	DT
60025	495	31	table	table	NN
60025	495	32	-	-	HYPH
60025	495	33	spoonful	spoonful	JJ
60025	495	34	of	of	IN
60025	495	35	whole	whole	JJ
60025	495	36	pepper	pepper	NN
60025	495	37	,	,	,
60025	495	38	but	but	CC
60025	495	39	no	no	DT
60025	495	40	salt	salt	NN
60025	495	41	,	,	,
60025	495	42	as	as	IN
60025	495	43	the	the	DT
60025	495	44	salt	salt	NN
60025	495	45	of	of	IN
60025	495	46	the	the	DT
60025	495	47	clam	clam	NNP
60025	495	48	liquor	liquor	NN
60025	495	49	will	will	MD
60025	495	50	be	be	VB
60025	495	51	sufficient	sufficient	JJ
60025	495	52	.	.	.
60025	496	1	Stew	stew	VB
60025	496	2	it	-PRON-	PRP
60025	496	3	slowly	slowly	RB
60025	496	4	an	an	DT
60025	496	5	hour	hour	NN
60025	496	6	longer	long	RBR
60025	496	7	,	,	,
60025	496	8	and	and	CC
60025	496	9	then	then	RB
60025	496	10	strain	strain	VB
60025	496	11	it	-PRON-	PRP
60025	496	12	.	.	.
60025	497	1	When	when	WRB
60025	497	2	you	-PRON-	PRP
60025	497	3	have	have	VBP
60025	497	4	returned	return	VBN
60025	497	5	the	the	DT
60025	497	6	liquor	liquor	NN
60025	497	7	to	to	IN
60025	497	8	the	the	DT
60025	497	9	pot	pot	NN
60025	497	10	,	,	,
60025	497	11	add	add	VB
60025	497	12	a	a	DT
60025	497	13	quarter	quarter	NN
60025	497	14	of	of	IN
60025	497	15	a	a	DT
60025	497	16	pound	pound	NN
60025	497	17	of	of	IN
60025	497	18	butter	butter	NN
60025	497	19	divided	divide	VBN
60025	497	20	into	into	IN
60025	497	21	four	four	CD
60025	497	22	and	and	CC
60025	497	23	each	each	DT
60025	497	24	bit	bit	NN
60025	497	25	rolled	roll	VBN
60025	497	26	in	in	IN
60025	497	27	flour	flour	NN
60025	497	28	.	.	.
60025	498	1	Then	then	RB
60025	498	2	put	put	VB
60025	498	3	in	in	RP
60025	498	4	the	the	DT
60025	498	5	clams	clam	NNS
60025	498	6	,	,	,
60025	498	7	(	(	-LRB-
60025	498	8	having	have	VBG
60025	498	9	cut	cut	VBN
60025	498	10	them	-PRON-	PRP
60025	498	11	in	in	IN
60025	498	12	pieces	piece	NNS
60025	498	13	,	,	,
60025	498	14	)	)	-RRB-
60025	498	15	and	and	CC
60025	498	16	let	let	VB
60025	498	17	it	-PRON-	PRP
60025	498	18	boil	boil	VB
60025	498	19	fifteen	fifteen	CD
60025	498	20	minutes	minute	NNS
60025	498	21	.	.	.
60025	499	1	Send	send	VB
60025	499	2	it	-PRON-	PRP
60025	499	3	to	to	TO
60025	499	4	table	table	VB
60025	499	5	with	with	IN
60025	499	6	toasted	toasted	JJ
60025	499	7	bread	bread	NN
60025	499	8	in	in	IN
60025	499	9	it	-PRON-	PRP
60025	499	10	cut	cut	VBD
60025	499	11	into	into	IN
60025	499	12	dice	dice	NNS
60025	499	13	.	.	.
60025	500	1	This	this	DT
60025	500	2	soup	soup	NN
60025	500	3	will	will	MD
60025	500	4	be	be	VB
60025	500	5	greatly	greatly	RB
60025	500	6	improved	improve	VBN
60025	500	7	by	by	IN
60025	500	8	the	the	DT
60025	500	9	addition	addition	NN
60025	500	10	of	of	IN
60025	500	11	small	small	JJ
60025	500	12	force	force	NN
60025	500	13	-	-	HYPH
60025	500	14	meat	meat	NN
60025	500	15	balls	ball	NNS
60025	500	16	.	.	.
60025	501	1	Make	make	VB
60025	501	2	them	-PRON-	PRP
60025	501	3	of	of	IN
60025	501	4	cold	cold	JJ
60025	501	5	minced	mince	VBN
60025	501	6	veal	veal	NN
60025	501	7	or	or	CC
60025	501	8	chicken	chicken	NN
60025	501	9	,	,	,
60025	501	10	mixed	mix	VBN
60025	501	11	with	with	IN
60025	501	12	equal	equal	JJ
60025	501	13	quantities	quantity	NNS
60025	501	14	of	of	IN
60025	501	15	chopped	chopped	JJ
60025	501	16	suet	suet	NN
60025	501	17	and	and	CC
60025	501	18	sweet	sweet	JJ
60025	501	19	marjoram	marjoram	NNP
60025	501	20	,	,	,
60025	501	21	and	and	CC
60025	501	22	a	a	DT
60025	501	23	smaller	small	JJR
60025	501	24	proportion	proportion	NN
60025	501	25	of	of	IN
60025	501	26	hard	hard	RB
60025	501	27	-	-	HYPH
60025	501	28	boiled	boil	VBN
60025	501	29	egg	egg	NN
60025	501	30	,	,	,
60025	501	31	grated	grate	VBD
60025	501	32	lemon	lemon	NN
60025	501	33	-	-	HYPH
60025	501	34	peel	peel	NN
60025	501	35	,	,	,
60025	501	36	and	and	CC
60025	501	37	powdered	powder	VBN
60025	501	38	nutmeg	nutmeg	NN
60025	501	39	.	.	.
60025	502	1	Pound	pound	VB
60025	502	2	all	all	PDT
60025	502	3	the	the	DT
60025	502	4	ingredients	ingredient	NNS
60025	502	5	together	together	RB
60025	502	6	in	in	IN
60025	502	7	a	a	DT
60025	502	8	mortar	mortar	NN
60025	502	9	,	,	,
60025	502	10	adding	add	VBG
60025	502	11	a	a	DT
60025	502	12	little	little	JJ
60025	502	13	pepper	pepper	NN
60025	502	14	and	and	CC
60025	502	15	salt	salt	NN
60025	502	16	.	.	.
60025	503	1	Break	break	VB
60025	503	2	in	in	IN
60025	503	3	a	a	DT
60025	503	4	raw	raw	JJ
60025	503	5	egg	egg	NN
60025	503	6	or	or	CC
60025	503	7	two	two	CD
60025	503	8	(	(	-LRB-
60025	503	9	in	in	IN
60025	503	10	proportion	proportion	NN
60025	503	11	to	to	IN
60025	503	12	the	the	DT
60025	503	13	quantity	quantity	NN
60025	503	14	)	)	-RRB-
60025	503	15	to	to	TO
60025	503	16	bind	bind	VB
60025	503	17	the	the	DT
60025	503	18	whole	whole	NN
60025	503	19	together	together	RB
60025	503	20	and	and	CC
60025	503	21	prevent	prevent	VB
60025	503	22	it	-PRON-	PRP
60025	503	23	from	from	IN
60025	503	24	crumbling	crumble	VBG
60025	503	25	to	to	IN
60025	503	26	pieces	piece	NNS
60025	503	27	.	.	.
60025	504	1	When	when	WRB
60025	504	2	thoroughly	thoroughly	RB
60025	504	3	mixed	mix	VBN
60025	504	4	,	,	,
60025	504	5	make	make	VBP
60025	504	6	the	the	DT
60025	504	7	force	force	NN
60025	504	8	-	-	HYPH
60025	504	9	meat	meat	NN
60025	504	10	into	into	IN
60025	504	11	small	small	JJ
60025	504	12	balls	ball	NNS
60025	504	13	,	,	,
60025	504	14	and	and	CC
60025	504	15	let	let	VB
60025	504	16	them	-PRON-	PRP
60025	504	17	boil	boil	VB
60025	504	18	ten	ten	CD
60025	504	19	minutes	minute	NNS
60025	504	20	in	in	IN
60025	504	21	the	the	DT
60025	504	22	soup	soup	NN
60025	504	23	,	,	,
60025	504	24	shortly	shortly	RB
60025	504	25	before	before	IN
60025	504	26	you	-PRON-	PRP
60025	504	27	send	send	VBP
60025	504	28	it	-PRON-	PRP
60025	504	29	to	to	IN
60025	504	30	table	table	NN
60025	504	31	.	.	.
60025	505	1	If	if	IN
60025	505	2	you	-PRON-	PRP
60025	505	3	are	be	VBP
60025	505	4	obliged	oblige	VBN
60025	505	5	to	to	TO
60025	505	6	make	make	VB
60025	505	7	them	-PRON-	PRP
60025	505	8	of	of	IN
60025	505	9	raw	raw	JJ
60025	505	10	veal	veal	NN
60025	505	11	or	or	CC
60025	505	12	raw	raw	JJ
60025	505	13	chicken	chicken	NN
60025	505	14	they	-PRON-	PRP
60025	505	15	must	must	MD
60025	505	16	boil	boil	VB
60025	505	17	longer	long	RBR
60025	505	18	.	.	.
60025	506	1	It	-PRON-	PRP
60025	506	2	will	will	MD
60025	506	3	be	be	VB
60025	506	4	a	a	DT
60025	506	5	great	great	JJ
60025	506	6	improvement	improvement	NN
60025	506	7	first	first	RB
60025	506	8	to	to	TO
60025	506	9	pound	pound	VB
60025	506	10	the	the	DT
60025	506	11	clams	clam	NNS
60025	506	12	in	in	IN
60025	506	13	a	a	DT
60025	506	14	mortar	mortar	NN
60025	506	15	.	.	.
60025	507	1	Oyster	oyster	JJ
60025	507	2	soup	soup	NN
60025	507	3	may	may	MD
60025	507	4	be	be	VB
60025	507	5	made	make	VBN
60025	507	6	in	in	IN
60025	507	7	this	this	DT
60025	507	8	manner	manner	NN
60025	507	9	.	.	.
60025	508	1	PLAIN	PLAIN	NNP
60025	508	2	CLAM	CLAM	NNP
60025	508	3	SOUP	SOUP	NNP
60025	508	4	.	.	.
60025	509	1	Take	take	VB
60025	509	2	a	a	DT
60025	509	3	hundred	hundred	CD
60025	509	4	clams	clam	NNS
60025	509	5	,	,	,
60025	509	6	well	well	RB
60025	509	7	washed	wash	VBN
60025	509	8	,	,	,
60025	509	9	and	and	CC
60025	509	10	put	put	VBD
60025	509	11	them	-PRON-	PRP
60025	509	12	into	into	IN
60025	509	13	a	a	DT
60025	509	14	large	large	JJ
60025	509	15	pot	pot	NN
60025	509	16	of	of	IN
60025	509	17	boiling	boiling	NN
60025	509	18	water	water	NN
60025	509	19	.	.	.
60025	510	1	This	this	DT
60025	510	2	will	will	MD
60025	510	3	cause	cause	VB
60025	510	4	the	the	DT
60025	510	5	shells	shell	NNS
60025	510	6	to	to	TO
60025	510	7	open	open	VB
60025	510	8	.	.	.
60025	511	1	As	as	IN
60025	511	2	they	-PRON-	PRP
60025	511	3	open	open	VBP
60025	511	4	take	take	VBP
60025	511	5	them	-PRON-	PRP
60025	511	6	out	out	RP
60025	511	7	,	,	,
60025	511	8	and	and	CC
60025	511	9	extract	extract	VB
60025	511	10	the	the	DT
60025	511	11	clams	clam	NNS
60025	511	12	,	,	,
60025	511	13	taking	take	VBG
60025	511	14	care	care	NN
60025	511	15	to	to	TO
60025	511	16	save	save	VB
60025	511	17	the	the	DT
60025	511	18	liquor	liquor	NN
60025	511	19	.	.	.
60025	512	1	Mix	mix	VB
60025	512	2	with	with	IN
60025	512	3	the	the	DT
60025	512	4	liquor	liquor	NN
60025	512	5	a	a	DT
60025	512	6	quart	quart	NN
60025	512	7	of	of	IN
60025	512	8	water	water	NN
60025	512	9	,	,	,
60025	512	10	(	(	-LRB-
60025	512	11	or	or	CC
60025	512	12	what	what	WP
60025	512	13	will	will	MD
60025	512	14	be	be	VB
60025	512	15	much	much	RB
60025	512	16	better	well	JJR
60025	512	17	,	,	,
60025	512	18	a	a	DT
60025	512	19	quart	quart	NN
60025	512	20	of	of	IN
60025	512	21	milk	milk	NN
60025	512	22	,	,	,
60025	512	23	)	)	-RRB-
60025	512	24	and	and	CC
60025	512	25	thicken	thicken	VB
60025	512	26	it	-PRON-	PRP
60025	512	27	with	with	IN
60025	512	28	butter	butter	NN
60025	512	29	rolled	roll	VBN
60025	512	30	in	in	IN
60025	512	31	flour	flour	NN
60025	512	32	.	.	.
60025	513	1	Add	add	VB
60025	513	2	a	a	DT
60025	513	3	small	small	JJ
60025	513	4	bunch	bunch	NN
60025	513	5	of	of	IN
60025	513	6	sweet	sweet	JJ
60025	513	7	marjoram	marjoram	NNP
60025	513	8	,	,	,
60025	513	9	and	and	CC
60025	513	10	a	a	DT
60025	513	11	large	large	JJ
60025	513	12	table	table	NN
60025	513	13	-	-	HYPH
60025	513	14	spoonful	spoonful	JJ
60025	513	15	of	of	IN
60025	513	16	whole	whole	JJ
60025	513	17	pepper	pepper	NN
60025	513	18	.	.	.
60025	514	1	Put	put	VB
60025	514	2	the	the	DT
60025	514	3	liquid	liquid	NN
60025	514	4	into	into	IN
60025	514	5	a	a	DT
60025	514	6	pot	pot	NN
60025	514	7	over	over	IN
60025	514	8	a	a	DT
60025	514	9	moderate	moderate	JJ
60025	514	10	fire	fire	NN
60025	514	11	.	.	.
60025	515	1	Make	make	VB
60025	515	2	some	some	DT
60025	515	3	little	little	JJ
60025	515	4	round	round	JJ
60025	515	5	dumplings	dumpling	NNS
60025	515	6	(	(	-LRB-
60025	515	7	about	about	IN
60025	515	8	the	the	DT
60025	515	9	size	size	NN
60025	515	10	of	of	IN
60025	515	11	a	a	DT
60025	515	12	hickory	hickory	JJ
60025	515	13	nut	nut	NN
60025	515	14	)	)	-RRB-
60025	515	15	of	of	IN
60025	515	16	flour	flour	NN
60025	515	17	and	and	CC
60025	515	18	butter	butter	NN
60025	515	19	,	,	,
60025	515	20	and	and	CC
60025	515	21	put	put	VBD
60025	515	22	them	-PRON-	PRP
60025	515	23	into	into	IN
60025	515	24	the	the	DT
60025	515	25	soup	soup	NN
60025	515	26	.	.	.
60025	516	1	When	when	WRB
60025	516	2	it	-PRON-	PRP
60025	516	3	comes	come	VBZ
60025	516	4	to	to	IN
60025	516	5	a	a	DT
60025	516	6	boil	boil	NN
60025	516	7	,	,	,
60025	516	8	put	put	VBN
60025	516	9	in	in	IN
60025	516	10	the	the	DT
60025	516	11	clams	clam	NNS
60025	516	12	,	,	,
60025	516	13	and	and	CC
60025	516	14	keep	keep	VB
60025	516	15	them	-PRON-	PRP
60025	516	16	boiling	boil	VBG
60025	516	17	an	an	DT
60025	516	18	hour	hour	NN
60025	516	19	.	.	.
60025	517	1	Take	take	VB
60025	517	2	them	-PRON-	PRP
60025	517	3	out	out	RP
60025	517	4	before	before	IN
60025	517	5	you	-PRON-	PRP
60025	517	6	send	send	VBP
60025	517	7	the	the	DT
60025	517	8	soup	soup	NN
60025	517	9	to	to	IN
60025	517	10	table	table	NN
60025	517	11	.	.	.
60025	518	1	When	when	WRB
60025	518	2	the	the	DT
60025	518	3	soup	soup	NN
60025	518	4	is	be	VBZ
60025	518	5	done	do	VBN
60025	518	6	,	,	,
60025	518	7	take	take	VB
60025	518	8	out	out	RP
60025	518	9	the	the	DT
60025	518	10	sweet	sweet	NNP
60025	518	11	marjoram	marjoram	NNP
60025	518	12	.	.	.
60025	519	1	Have	have	VBP
60025	519	2	ready	ready	JJ
60025	519	3	some	some	DT
60025	519	4	toasted	toast	VBN
60025	519	5	bread	bread	NN
60025	519	6	cut	cut	VBN
60025	519	7	into	into	IN
60025	519	8	small	small	JJ
60025	519	9	squares	square	NNS
60025	519	10	or	or	CC
60025	519	11	dice	dice	NNS
60025	519	12	.	.	.
60025	520	1	Put	put	VB
60025	520	2	it	-PRON-	PRP
60025	520	3	into	into	IN
60025	520	4	the	the	DT
60025	520	5	soup	soup	NN
60025	520	6	before	before	IN
60025	520	7	you	-PRON-	PRP
60025	520	8	send	send	VBP
60025	520	9	it	-PRON-	PRP
60025	520	10	to	to	IN
60025	520	11	table	table	NN
60025	520	12	.	.	.
60025	521	1	You	-PRON-	PRP
60025	521	2	may	may	MD
60025	521	3	make	make	VB
60025	521	4	oyster	oyster	JJ
60025	521	5	soup	soup	NN
60025	521	6	in	in	IN
60025	521	7	a	a	DT
60025	521	8	similar	similar	JJ
60025	521	9	manner	manner	NN
60025	521	10	.	.	.
60025	522	1	WATER	water	NN
60025	522	2	SOUCHY	SOUCHY	NNP
60025	522	3	.	.	.
60025	523	1	Cut	cut	VB
60025	523	2	up	up	RP
60025	523	3	four	four	CD
60025	523	4	flounders	flounder	NNS
60025	523	5	,	,	,
60025	523	6	or	or	CC
60025	523	7	half	half	PDT
60025	523	8	a	a	DT
60025	523	9	dozen	dozen	NN
60025	523	10	perch	perch	NN
60025	523	11	,	,	,
60025	523	12	two	two	CD
60025	523	13	onions	onion	NNS
60025	523	14	,	,	,
60025	523	15	and	and	CC
60025	523	16	a	a	DT
60025	523	17	bunch	bunch	NN
60025	523	18	of	of	IN
60025	523	19	parsley	parsley	NN
60025	523	20	.	.	.
60025	524	1	Put	put	VB
60025	524	2	them	-PRON-	PRP
60025	524	3	into	into	IN
60025	524	4	three	three	CD
60025	524	5	quarts	quart	NNS
60025	524	6	of	of	IN
60025	524	7	water	water	NN
60025	524	8	,	,	,
60025	524	9	and	and	CC
60025	524	10	boil	boil	VB
60025	524	11	them	-PRON-	PRP
60025	524	12	till	till	IN
60025	524	13	the	the	DT
60025	524	14	fish	fish	NN
60025	524	15	go	go	VBP
60025	524	16	entirely	entirely	RB
60025	524	17	to	to	IN
60025	524	18	pieces	piece	NNS
60025	524	19	,	,	,
60025	524	20	and	and	CC
60025	524	21	dissolve	dissolve	VB
60025	524	22	in	in	IN
60025	524	23	the	the	DT
60025	524	24	water	water	NN
60025	524	25	.	.	.
60025	525	1	Then	then	RB
60025	525	2	strain	strain	VB
60025	525	3	the	the	DT
60025	525	4	liquor	liquor	NN
60025	525	5	through	through	IN
60025	525	6	a	a	DT
60025	525	7	sieve	sieve	NN
60025	525	8	and	and	CC
60025	525	9	put	put	VBD
60025	525	10	it	-PRON-	PRP
60025	525	11	into	into	IN
60025	525	12	a	a	DT
60025	525	13	kettle	kettle	NN
60025	525	14	or	or	CC
60025	525	15	stew	stew	NN
60025	525	16	-	-	HYPH
60025	525	17	pan	pan	NN
60025	525	18	.	.	.
60025	526	1	Have	have	VBP
60025	526	2	ready	ready	JJ
60025	526	3	a	a	DT
60025	526	4	few	few	JJ
60025	526	5	more	more	JJR
60025	526	6	fish	fish	NN
60025	526	7	with	with	IN
60025	526	8	the	the	DT
60025	526	9	heads	head	NNS
60025	526	10	,	,	,
60025	526	11	tails	tail	NNS
60025	526	12	,	,	,
60025	526	13	and	and	CC
60025	526	14	fins	fin	NNS
60025	526	15	removed	remove	VBN
60025	526	16	,	,	,
60025	526	17	and	and	CC
60025	526	18	the	the	DT
60025	526	19	brown	brown	JJ
60025	526	20	skin	skin	NN
60025	526	21	taken	take	VBN
60025	526	22	off	off	RP
60025	526	23	.	.	.
60025	527	1	Cut	cut	VB
60025	527	2	little	little	JJ
60025	527	3	notches	notch	NNS
60025	527	4	in	in	IN
60025	527	5	them	-PRON-	PRP
60025	527	6	,	,	,
60025	527	7	and	and	CC
60025	527	8	lay	lie	VBD
60025	527	9	them	-PRON-	PRP
60025	527	10	for	for	IN
60025	527	11	a	a	DT
60025	527	12	short	short	JJ
60025	527	13	time	time	NN
60025	527	14	in	in	IN
60025	527	15	very	very	RB
60025	527	16	cold	cold	JJ
60025	527	17	water	water	NN
60025	527	18	.	.	.
60025	528	1	Then	then	RB
60025	528	2	put	put	VB
60025	528	3	them	-PRON-	PRP
60025	528	4	into	into	IN
60025	528	5	the	the	DT
60025	528	6	stew	stew	NN
60025	528	7	-	-	HYPH
60025	528	8	pan	pan	NN
60025	528	9	with	with	IN
60025	528	10	the	the	DT
60025	528	11	liquor	liquor	NN
60025	528	12	or	or	CC
60025	528	13	soup	soup	NN
60025	528	14	-	-	HYPH
60025	528	15	stock	stock	NN
60025	528	16	of	of	IN
60025	528	17	the	the	DT
60025	528	18	first	first	JJ
60025	528	19	fish	fish	NN
60025	528	20	.	.	.
60025	529	1	Season	season	NN
60025	529	2	with	with	IN
60025	529	3	pepper	pepper	NN
60025	529	4	,	,	,
60025	529	5	salt	salt	NN
60025	529	6	,	,	,
60025	529	7	and	and	CC
60025	529	8	mace	mace	NN
60025	529	9	,	,	,
60025	529	10	and	and	CC
60025	529	11	add	add	VB
60025	529	12	half	half	PDT
60025	529	13	a	a	DT
60025	529	14	pint	pint	NN
60025	529	15	of	of	IN
60025	529	16	white	white	JJ
60025	529	17	wine	wine	NN
60025	529	18	or	or	CC
60025	529	19	two	two	CD
60025	529	20	table	table	NN
60025	529	21	-	-	HYPH
60025	529	22	spoonfuls	spoonful	NNS
60025	529	23	of	of	IN
60025	529	24	vinegar	vinegar	NN
60025	529	25	.	.	.
60025	530	1	Boil	boil	VB
60025	530	2	it	-PRON-	PRP
60025	530	3	gently	gently	RB
60025	530	4	for	for	IN
60025	530	5	a	a	DT
60025	530	6	quarter	quarter	NN
60025	530	7	of	of	IN
60025	530	8	an	an	DT
60025	530	9	hour	hour	NN
60025	530	10	,	,	,
60025	530	11	and	and	CC
60025	530	12	skim	skim	VB
60025	530	13	it	-PRON-	PRP
60025	530	14	well	well	RB
60025	530	15	.	.	.
60025	531	1	Provide	provide	VB
60025	531	2	some	some	DT
60025	531	3	parsley	parsley	NN
60025	531	4	roots	root	NNS
60025	531	5	,	,	,
60025	531	6	cut	cut	VBN
60025	531	7	into	into	IN
60025	531	8	slices	slice	NNS
60025	531	9	and	and	CC
60025	531	10	boiled	boil	VBN
60025	531	11	till	till	IN
60025	531	12	very	very	RB
60025	531	13	tender	tender	NN
60025	531	14	;	;	:
60025	531	15	and	and	CC
60025	531	16	also	also	RB
60025	531	17	a	a	DT
60025	531	18	quantity	quantity	NN
60025	531	19	of	of	IN
60025	531	20	parsley	parsley	NN
60025	531	21	leaves	leave	NNS
60025	531	22	boiled	boil	VBD
60025	531	23	nice	nice	JJ
60025	531	24	and	and	CC
60025	531	25	green	green	JJ
60025	531	26	.	.	.
60025	532	1	After	after	IN
60025	532	2	the	the	DT
60025	532	3	fish	fish	NN
60025	532	4	-	-	HYPH
60025	532	5	pan	pan	NN
60025	532	6	has	have	VBZ
60025	532	7	boiled	boil	VBN
60025	532	8	moderately	moderately	RB
60025	532	9	fifteen	fifteen	CD
60025	532	10	minutes	minute	NNS
60025	532	11	,	,	,
60025	532	12	take	take	VB
60025	532	13	it	-PRON-	PRP
60025	532	14	off	off	IN
60025	532	15	the	the	DT
60025	532	16	fire	fire	NN
60025	532	17	,	,	,
60025	532	18	and	and	CC
60025	532	19	put	put	VBD
60025	532	20	in	in	IN
60025	532	21	the	the	DT
60025	532	22	parsley	parsley	NN
60025	532	23	roots	root	NNS
60025	532	24	;	;	:
60025	532	25	also	also	RB
60025	532	26	a	a	DT
60025	532	27	little	little	JJ
60025	532	28	mushroom	mushroom	NN
60025	532	29	catchup	catchup	NN
60025	532	30	.	.	.
60025	533	1	Take	take	VB
60025	533	2	out	out	RP
60025	533	3	the	the	DT
60025	533	4	fish	fish	NN
60025	533	5	and	and	CC
60025	533	6	lay	lie	VBD
60025	533	7	them	-PRON-	PRP
60025	533	8	in	in	IN
60025	533	9	a	a	DT
60025	533	10	broad	broad	JJ
60025	533	11	deep	deep	JJ
60025	533	12	dish	dish	NN
60025	533	13	,	,	,
60025	533	14	or	or	CC
60025	533	15	in	in	IN
60025	533	16	a	a	DT
60025	533	17	tureen	tureen	NN
60025	533	18	,	,	,
60025	533	19	and	and	CC
60025	533	20	then	then	RB
60025	533	21	pour	pour	VB
60025	533	22	on	on	IN
60025	533	23	the	the	DT
60025	533	24	soup	soup	NN
60025	533	25	very	very	RB
60025	533	26	gently	gently	RB
60025	533	27	for	for	IN
60025	533	28	fear	fear	NN
60025	533	29	of	of	IN
60025	533	30	breaking	break	VBG
60025	533	31	them	-PRON-	PRP
60025	533	32	.	.	.
60025	534	1	Strew	Strew	VBD
60025	534	2	the	the	DT
60025	534	3	green	green	JJ
60025	534	4	parsley	parsley	NN
60025	534	5	leaves	leave	VBZ
60025	534	6	over	over	IN
60025	534	7	the	the	DT
60025	534	8	top	top	NN
60025	534	9	.	.	.
60025	535	1	Have	have	VBP
60025	535	2	ready	ready	JJ
60025	535	3	plates	plate	NNS
60025	535	4	of	of	IN
60025	535	5	bread	bread	NN
60025	535	6	and	and	CC
60025	535	7	butter	butter	NN
60025	535	8	,	,	,
60025	535	9	which	which	WDT
60025	535	10	it	-PRON-	PRP
60025	535	11	is	be	VBZ
60025	535	12	customary	customary	JJ
60025	535	13	to	to	TO
60025	535	14	eat	eat	VB
60025	535	15	with	with	IN
60025	535	16	water	water	NN
60025	535	17	souchy	souchy	NN
60025	535	18	.	.	.
60025	536	1	You	-PRON-	PRP
60025	536	2	may	may	MD
60025	536	3	omit	omit	VB
60025	536	4	the	the	DT
60025	536	5	wine	wine	NN
60025	536	6	or	or	CC
60025	536	7	vinegar	vinegar	NN
60025	536	8	,	,	,
60025	536	9	and	and	CC
60025	536	10	flavour	flavour	VB
60025	536	11	the	the	DT
60025	536	12	soup	soup	NN
60025	536	13	just	just	RB
60025	536	14	before	before	IN
60025	536	15	you	-PRON-	PRP
60025	536	16	take	take	VBP
60025	536	17	it	-PRON-	PRP
60025	536	18	from	from	IN
60025	536	19	the	the	DT
60025	536	20	fire	fire	NN
60025	536	21	with	with	IN
60025	536	22	essence	essence	NN
60025	536	23	of	of	IN
60025	536	24	anchovy	anchovy	NN
60025	536	25	,	,	,
60025	536	26	or	or	CC
60025	536	27	with	with	IN
60025	536	28	any	any	DT
60025	536	29	other	other	JJ
60025	536	30	of	of	IN
60025	536	31	the	the	DT
60025	536	32	essences	essence	NNS
60025	536	33	and	and	CC
60025	536	34	compound	compound	JJ
60025	536	35	fish	fish	NN
60025	536	36	-	-	HYPH
60025	536	37	sauces	sauce	NNS
60025	536	38	that	that	WDT
60025	536	39	are	be	VBP
60025	536	40	in	in	IN
60025	536	41	general	general	JJ
60025	536	42	use	use	NN
60025	536	43	.	.	.
60025	537	1	Water	water	NN
60025	537	2	souchy	souchy	NN
60025	537	3	(	(	-LRB-
60025	537	4	commonly	commonly	RB
60025	537	5	pronounced	pronounce	VBN
60025	537	6	_	_	NNP
60025	537	7	sookey	sookey	NN
60025	537	8	_	_	NNP
60025	537	9	)	)	-RRB-
60025	537	10	is	be	VBZ
60025	537	11	a	a	DT
60025	537	12	Dutch	dutch	JJ
60025	537	13	soup	soup	NN
60025	537	14	.	.	.
60025	538	1	It	-PRON-	PRP
60025	538	2	may	may	MD
60025	538	3	be	be	VB
60025	538	4	made	make	VBN
60025	538	5	of	of	IN
60025	538	6	any	any	DT
60025	538	7	sort	sort	NN
60025	538	8	of	of	IN
60025	538	9	small	small	JJ
60025	538	10	fish	fish	NN
60025	538	11	;	;	:
60025	538	12	but	but	CC
60025	538	13	flounders	flounder	NNS
60025	538	14	and	and	CC
60025	538	15	perch	perch	NN
60025	538	16	are	be	VBP
60025	538	17	generally	generally	RB
60025	538	18	used	use	VBN
60025	538	19	for	for	IN
60025	538	20	it	-PRON-	PRP
60025	538	21	.	.	.
60025	539	1	It	-PRON-	PRP
60025	539	2	is	be	VBZ
60025	539	3	very	very	RB
60025	539	4	good	good	JJ
60025	539	5	made	made	NN
60025	539	6	of	of	IN
60025	539	7	carp	carp	NN
60025	539	8	.	.	.
60025	540	1	FISH	FISH	NNS
60025	540	2	.	.	.
60025	541	1	REMARKS	REMARKS	NNP
60025	541	2	.	.	.
60025	542	1	In	in	IN
60025	542	2	choosing	choose	VBG
60025	542	3	fresh	fresh	JJ
60025	542	4	fish	fish	NN
60025	542	5	,	,	,
60025	542	6	select	select	VBP
60025	542	7	only	only	RB
60025	542	8	those	those	DT
60025	542	9	that	that	WDT
60025	542	10	are	be	VBP
60025	542	11	thick	thick	JJ
60025	542	12	and	and	CC
60025	542	13	firm	firm	JJ
60025	542	14	,	,	,
60025	542	15	with	with	IN
60025	542	16	bright	bright	JJ
60025	542	17	scales	scale	NNS
60025	542	18	and	and	CC
60025	542	19	stiff	stiff	JJ
60025	542	20	fins	fin	NNS
60025	542	21	;	;	:
60025	542	22	the	the	DT
60025	542	23	gills	gill	NNS
60025	542	24	a	a	DT
60025	542	25	very	very	RB
60025	542	26	lively	lively	JJ
60025	542	27	red	red	NN
60025	542	28	,	,	,
60025	542	29	and	and	CC
60025	542	30	the	the	DT
60025	542	31	eyes	eye	NNS
60025	542	32	full	full	JJ
60025	542	33	and	and	CC
60025	542	34	prominent	prominent	JJ
60025	542	35	.	.	.
60025	543	1	In	in	IN
60025	543	2	the	the	DT
60025	543	3	summer	summer	NN
60025	543	4	,	,	,
60025	543	5	as	as	RB
60025	543	6	soon	soon	RB
60025	543	7	as	as	IN
60025	543	8	they	-PRON-	PRP
60025	543	9	are	be	VBP
60025	543	10	brought	bring	VBN
60025	543	11	home	home	RB
60025	543	12	,	,	,
60025	543	13	clean	clean	VB
60025	543	14	them	-PRON-	PRP
60025	543	15	,	,	,
60025	543	16	and	and	CC
60025	543	17	put	put	VBD
60025	543	18	them	-PRON-	PRP
60025	543	19	in	in	IN
60025	543	20	ice	ice	NN
60025	543	21	till	till	IN
60025	543	22	you	-PRON-	PRP
60025	543	23	are	be	VBP
60025	543	24	ready	ready	JJ
60025	543	25	to	to	TO
60025	543	26	cook	cook	VB
60025	543	27	them	-PRON-	PRP
60025	543	28	;	;	:
60025	543	29	and	and	CC
60025	543	30	even	even	RB
60025	543	31	then	then	RB
60025	543	32	do	do	VBP
60025	543	33	not	not	RB
60025	543	34	attempt	attempt	VB
60025	543	35	to	to	TO
60025	543	36	keep	keep	VB
60025	543	37	a	a	DT
60025	543	38	fresh	fresh	JJ
60025	543	39	fish	fish	NN
60025	543	40	till	till	IN
60025	543	41	next	next	JJ
60025	543	42	day	day	NN
60025	543	43	.	.	.
60025	544	1	Mackerel	Mackerel	NNP
60025	544	2	can	can	MD
60025	544	3	not	not	RB
60025	544	4	be	be	VB
60025	544	5	cooked	cook	VBN
60025	544	6	too	too	RB
60025	544	7	soon	soon	RB
60025	544	8	,	,	,
60025	544	9	as	as	IN
60025	544	10	they	-PRON-	PRP
60025	544	11	spoil	spoil	VBP
60025	544	12	more	more	RBR
60025	544	13	readily	readily	RB
60025	544	14	than	than	IN
60025	544	15	any	any	DT
60025	544	16	other	other	JJ
60025	544	17	fish	fish	NN
60025	544	18	.	.	.
60025	545	1	Oysters	oyster	NNS
60025	545	2	in	in	IN
60025	545	3	the	the	DT
60025	545	4	shell	shell	NN
60025	545	5	may	may	MD
60025	545	6	be	be	VB
60025	545	7	kept	keep	VBN
60025	545	8	from	from	IN
60025	545	9	a	a	DT
60025	545	10	week	week	NN
60025	545	11	to	to	IN
60025	545	12	a	a	DT
60025	545	13	fortnight	fortnight	NN
60025	545	14	,	,	,
60025	545	15	by	by	IN
60025	545	16	the	the	DT
60025	545	17	following	following	JJ
60025	545	18	process	process	NN
60025	545	19	.	.	.
60025	546	1	Cover	cover	VB
60025	546	2	them	-PRON-	PRP
60025	546	3	with	with	IN
60025	546	4	water	water	NN
60025	546	5	,	,	,
60025	546	6	and	and	CC
60025	546	7	wash	wash	VB
60025	546	8	them	-PRON-	PRP
60025	546	9	clean	clean	JJ
60025	546	10	with	with	IN
60025	546	11	a	a	DT
60025	546	12	birch	birch	JJ
60025	546	13	broom	broom	NN
60025	546	14	.	.	.
60025	547	1	Then	then	RB
60025	547	2	lay	lay	VB
60025	547	3	them	-PRON-	PRP
60025	547	4	with	with	IN
60025	547	5	the	the	DT
60025	547	6	deep	deep	JJ
60025	547	7	or	or	CC
60025	547	8	concave	concave	NNP
60025	547	9	part	part	NN
60025	547	10	of	of	IN
60025	547	11	the	the	DT
60025	547	12	shell	shell	NN
60025	547	13	undermost	undermost	JJ
60025	547	14	,	,	,
60025	547	15	and	and	CC
60025	547	16	sprinkle	sprinkle	VB
60025	547	17	each	each	DT
60025	547	18	of	of	IN
60025	547	19	them	-PRON-	PRP
60025	547	20	well	well	RB
60025	547	21	with	with	IN
60025	547	22	salt	salt	NN
60025	547	23	and	and	CC
60025	547	24	Indian	indian	JJ
60025	547	25	meal	meal	NN
60025	547	26	.	.	.
60025	548	1	Fill	fill	VB
60025	548	2	up	up	RP
60025	548	3	the	the	DT
60025	548	4	tub	tub	NN
60025	548	5	with	with	IN
60025	548	6	cold	cold	JJ
60025	548	7	water	water	NN
60025	548	8	.	.	.
60025	549	1	Repeat	repeat	VB
60025	549	2	this	this	DT
60025	549	3	every	every	DT
60025	549	4	day	day	NN
60025	549	5	;	;	:
60025	549	6	first	first	RB
60025	549	7	pouring	pour	VBG
60025	549	8	off	off	RP
60025	549	9	the	the	DT
60025	549	10	liquid	liquid	NN
60025	549	11	of	of	IN
60025	549	12	the	the	DT
60025	549	13	day	day	NN
60025	549	14	before	before	RB
60025	549	15	.	.	.
60025	550	1	The	the	DT
60025	550	2	tub	tub	NN
60025	550	3	must	must	MD
60025	550	4	stand	stand	VB
60025	550	5	all	all	PDT
60025	550	6	the	the	DT
60025	550	7	time	time	NN
60025	550	8	in	in	IN
60025	550	9	a	a	DT
60025	550	10	cool	cool	JJ
60025	550	11	cellar	cellar	NN
60025	550	12	,	,	,
60025	550	13	and	and	CC
60025	550	14	be	be	VB
60025	550	15	covered	cover	VBN
60025	550	16	well	well	RB
60025	550	17	with	with	IN
60025	550	18	an	an	DT
60025	550	19	old	old	JJ
60025	550	20	blanket	blanket	NN
60025	550	21	,	,	,
60025	550	22	carpeting	carpeting	NN
60025	550	23	,	,	,
60025	550	24	or	or	CC
60025	550	25	something	something	NN
60025	550	26	of	of	IN
60025	550	27	the	the	DT
60025	550	28	sort	sort	NN
60025	550	29	.	.	.
60025	551	1	If	if	IN
60025	551	2	carefully	carefully	RB
60025	551	3	attended	attend	VBD
60025	551	4	to	to	IN
60025	551	5	,	,	,
60025	551	6	oysters	oyster	NNS
60025	551	7	kept	keep	VBN
60025	551	8	in	in	IN
60025	551	9	this	this	DT
60025	551	10	manner	manner	NN
60025	551	11	will	will	MD
60025	551	12	not	not	RB
60025	551	13	only	only	RB
60025	551	14	live	live	VB
60025	551	15	but	but	CC
60025	551	16	fatten	fatten	JJ
60025	551	17	.	.	.
60025	552	1	It	-PRON-	PRP
60025	552	2	is	be	VBZ
60025	552	3	customary	customary	JJ
60025	552	4	to	to	TO
60025	552	5	eat	eat	VB
60025	552	6	fish	fish	NN
60025	552	7	only	only	RB
60025	552	8	at	at	IN
60025	552	9	the	the	DT
60025	552	10	commencement	commencement	NN
60025	552	11	of	of	IN
60025	552	12	the	the	DT
60025	552	13	dinner	dinner	NN
60025	552	14	.	.	.
60025	553	1	Fish	fish	NN
60025	553	2	and	and	CC
60025	553	3	soup	soup	NN
60025	553	4	are	be	VBP
60025	553	5	generally	generally	RB
60025	553	6	served	serve	VBN
60025	553	7	up	up	RP
60025	553	8	alone	alone	RB
60025	553	9	,	,	,
60025	553	10	before	before	IN
60025	553	11	any	any	DT
60025	553	12	of	of	IN
60025	553	13	the	the	DT
60025	553	14	other	other	JJ
60025	553	15	dishes	dish	NNS
60025	553	16	appear	appear	VBP
60025	553	17	,	,	,
60025	553	18	and	and	CC
60025	553	19	with	with	IN
60025	553	20	no	no	DT
60025	553	21	vegetable	vegetable	NN
60025	553	22	but	but	CC
60025	553	23	potatoes	potato	NNS
60025	553	24	;	;	:
60025	553	25	it	-PRON-	PRP
60025	553	26	being	be	VBG
60025	553	27	considered	consider	VBN
60025	553	28	a	a	DT
60025	553	29	solecism	solecism	NN
60025	553	30	in	in	IN
60025	553	31	good	good	JJ
60025	553	32	taste	taste	NN
60025	553	33	to	to	TO
60025	553	34	accompany	accompany	VB
60025	553	35	them	-PRON-	PRP
60025	553	36	with	with	IN
60025	553	37	any	any	DT
60025	553	38	of	of	IN
60025	553	39	the	the	DT
60025	553	40	other	other	JJ
60025	553	41	productions	production	NNS
60025	553	42	of	of	IN
60025	553	43	the	the	DT
60025	553	44	garden	garden	NN
60025	553	45	except	except	IN
60025	553	46	a	a	DT
60025	553	47	little	little	JJ
60025	553	48	horse	horse	NN
60025	553	49	-	-	HYPH
60025	553	50	radish	radish	NN
60025	553	51	,	,	,
60025	553	52	parsley	parsley	NN
60025	553	53	,	,	,
60025	553	54	&	&	CC
60025	553	55	c.	c.	NNP
60025	553	56	as	as	IN
60025	553	57	garnishing	garnish	VBG
60025	553	58	.	.	.
60025	554	1	In	in	IN
60025	554	2	England	England	NNP
60025	554	3	and	and	CC
60025	554	4	at	at	IN
60025	554	5	the	the	DT
60025	554	6	most	most	RBS
60025	554	7	fashionable	fashionable	JJ
60025	554	8	tables	table	NNS
60025	554	9	in	in	IN
60025	554	10	America	America	NNP
60025	554	11	,	,	,
60025	554	12	bread	bread	NN
60025	554	13	only	only	RB
60025	554	14	is	be	VBZ
60025	554	15	eaten	eat	VBN
60025	554	16	with	with	IN
60025	554	17	fish	fish	NN
60025	554	18	.	.	.
60025	555	1	To	to	IN
60025	555	2	this	this	DT
60025	555	3	rule	rule	NN
60025	555	4	salt	salt	NN
60025	555	5	cod	cod	NN
60025	555	6	is	be	VBZ
60025	555	7	an	an	DT
60025	555	8	exception	exception	NN
60025	555	9	.	.	.
60025	556	1	TO	to	IN
60025	556	2	BOIL	BOIL	NNP
60025	556	3	FRESH	FRESH	NNP
60025	556	4	SALMON	SALMON	NNP
60025	556	5	.	.	.
60025	557	1	Scale	scale	VB
60025	557	2	and	and	CC
60025	557	3	clean	clean	VB
60025	557	4	the	the	DT
60025	557	5	fish	fish	NN
60025	557	6	,	,	,
60025	557	7	handling	handle	VBG
60025	557	8	it	-PRON-	PRP
60025	557	9	as	as	RB
60025	557	10	little	little	JJ
60025	557	11	as	as	IN
60025	557	12	possible	possible	JJ
60025	557	13	,	,	,
60025	557	14	and	and	CC
60025	557	15	cutting	cut	VBG
60025	557	16	it	-PRON-	PRP
60025	557	17	open	open	JJ
60025	557	18	no	no	DT
60025	557	19	more	more	RBR
60025	557	20	than	than	IN
60025	557	21	is	be	VBZ
60025	557	22	absolutely	absolutely	RB
60025	557	23	necessary	necessary	JJ
60025	557	24	.	.	.
60025	558	1	Place	place	VB
60025	558	2	it	-PRON-	PRP
60025	558	3	on	on	IN
60025	558	4	the	the	DT
60025	558	5	strainer	strainer	NN
60025	558	6	of	of	IN
60025	558	7	a	a	DT
60025	558	8	large	large	JJ
60025	558	9	fish	fish	NN
60025	558	10	-	-	HYPH
60025	558	11	kettle	kettle	NN
60025	558	12	and	and	CC
60025	558	13	fill	fill	VB
60025	558	14	it	-PRON-	PRP
60025	558	15	up	up	RP
60025	558	16	with	with	IN
60025	558	17	cold	cold	JJ
60025	558	18	water	water	NN
60025	558	19	.	.	.
60025	559	1	Throw	throw	VB
60025	559	2	in	in	RP
60025	559	3	a	a	DT
60025	559	4	handful	handful	NN
60025	559	5	of	of	IN
60025	559	6	salt	salt	NN
60025	559	7	.	.	.
60025	560	1	Let	let	VB
60025	560	2	it	-PRON-	PRP
60025	560	3	boil	boil	VB
60025	560	4	slowly	slowly	RB
60025	560	5	.	.	.
60025	561	1	The	the	DT
60025	561	2	length	length	NN
60025	561	3	of	of	IN
60025	561	4	time	time	NN
60025	561	5	depends	depend	VBZ
60025	561	6	on	on	IN
60025	561	7	the	the	DT
60025	561	8	size	size	NN
60025	561	9	and	and	CC
60025	561	10	weight	weight	NN
60025	561	11	of	of	IN
60025	561	12	the	the	DT
60025	561	13	fish	fish	NN
60025	561	14	.	.	.
60025	562	1	You	-PRON-	PRP
60025	562	2	may	may	MD
60025	562	3	allow	allow	VB
60025	562	4	a	a	DT
60025	562	5	quarter	quarter	NN
60025	562	6	of	of	IN
60025	562	7	an	an	DT
60025	562	8	hour	hour	NN
60025	562	9	to	to	IN
60025	562	10	each	each	DT
60025	562	11	pound	pound	NN
60025	562	12	;	;	:
60025	562	13	but	but	CC
60025	562	14	experience	experience	NN
60025	562	15	alone	alone	RB
60025	562	16	can	can	MD
60025	562	17	determine	determine	VB
60025	562	18	the	the	DT
60025	562	19	exact	exact	JJ
60025	562	20	time	time	NN
60025	562	21	.	.	.
60025	563	1	It	-PRON-	PRP
60025	563	2	must	must	MD
60025	563	3	however	however	RB
60025	563	4	be	be	VB
60025	563	5	thoroughly	thoroughly	RB
60025	563	6	done	do	VBN
60025	563	7	,	,	,
60025	563	8	as	as	IN
60025	563	9	nothing	nothing	NN
60025	563	10	is	be	VBZ
60025	563	11	more	more	RBR
60025	563	12	disgusting	disgusting	JJ
60025	563	13	than	than	IN
60025	563	14	fish	fish	NN
60025	563	15	that	that	WDT
60025	563	16	is	be	VBZ
60025	563	17	under	under	RB
60025	563	18	-	-	HYPH
60025	563	19	cooked	cook	VBN
60025	563	20	.	.	.
60025	564	1	You	-PRON-	PRP
60025	564	2	may	may	MD
60025	564	3	try	try	VB
60025	564	4	it	-PRON-	PRP
60025	564	5	with	with	IN
60025	564	6	a	a	DT
60025	564	7	fork	fork	NN
60025	564	8	.	.	.
60025	565	1	Skim	Skim	NNP
60025	565	2	it	-PRON-	PRP
60025	565	3	well	well	RB
60025	565	4	or	or	CC
60025	565	5	the	the	DT
60025	565	6	colour	colour	NN
60025	565	7	will	will	MD
60025	565	8	be	be	VB
60025	565	9	bad	bad	JJ
60025	565	10	.	.	.
60025	566	1	The	the	DT
60025	566	2	minute	minute	NN
60025	566	3	it	-PRON-	PRP
60025	566	4	is	be	VBZ
60025	566	5	completely	completely	RB
60025	566	6	boiled	boil	VBN
60025	566	7	,	,	,
60025	566	8	lift	lift	VB
60025	566	9	up	up	RP
60025	566	10	the	the	DT
60025	566	11	strainer	strainer	NN
60025	566	12	and	and	CC
60025	566	13	rest	rest	VB
60025	566	14	it	-PRON-	PRP
60025	566	15	across	across	IN
60025	566	16	the	the	DT
60025	566	17	top	top	NN
60025	566	18	of	of	IN
60025	566	19	the	the	DT
60025	566	20	kettle	kettle	NN
60025	566	21	,	,	,
60025	566	22	that	that	IN
60025	566	23	the	the	DT
60025	566	24	fish	fish	NN
60025	566	25	may	may	MD
60025	566	26	drain	drain	VB
60025	566	27	,	,	,
60025	566	28	and	and	CC
60025	566	29	then	then	RB
60025	566	30	,	,	,
60025	566	31	if	if	IN
60025	566	32	you	-PRON-	PRP
60025	566	33	can	can	MD
60025	566	34	not	not	RB
60025	566	35	send	send	VB
60025	566	36	it	-PRON-	PRP
60025	566	37	to	to	TO
60025	566	38	table	table	VB
60025	566	39	immediately	immediately	RB
60025	566	40	,	,	,
60025	566	41	cover	cover	VB
60025	566	42	it	-PRON-	PRP
60025	566	43	with	with	IN
60025	566	44	a	a	DT
60025	566	45	soft	soft	JJ
60025	566	46	napkin	napkin	NN
60025	566	47	or	or	CC
60025	566	48	flannel	flannel	VB
60025	566	49	several	several	JJ
60025	566	50	folds	fold	NNS
60025	566	51	double	double	JJ
60025	566	52	,	,	,
60025	566	53	to	to	TO
60025	566	54	keep	keep	VB
60025	566	55	it	-PRON-	PRP
60025	566	56	firm	firm	JJ
60025	566	57	by	by	IN
60025	566	58	absorbing	absorb	VBG
60025	566	59	the	the	DT
60025	566	60	moisture	moisture	NN
60025	566	61	.	.	.
60025	567	1	Send	send	VB
60025	567	2	it	-PRON-	PRP
60025	567	3	to	to	TO
60025	567	4	table	table	VB
60025	567	5	on	on	IN
60025	567	6	a	a	DT
60025	567	7	hot	hot	JJ
60025	567	8	dish	dish	NN
60025	567	9	.	.	.
60025	568	1	Garnish	garnish	VB
60025	568	2	with	with	IN
60025	568	3	scraped	scrape	VBN
60025	568	4	horseradish	horseradish	JJ
60025	568	5	and	and	CC
60025	568	6	curled	curl	VBD
60025	568	7	parsley	parsley	NNP
60025	568	8	.	.	.
60025	569	1	Have	have	VBP
60025	569	2	ready	ready	JJ
60025	569	3	a	a	DT
60025	569	4	small	small	JJ
60025	569	5	tureen	tureen	NN
60025	569	6	of	of	IN
60025	569	7	lobster	lobster	NN
60025	569	8	sauce	sauce	NN
60025	569	9	to	to	TO
60025	569	10	accompany	accompany	VB
60025	569	11	the	the	DT
60025	569	12	salmon	salmon	NN
60025	569	13	.	.	.
60025	570	1	Take	take	VB
60025	570	2	what	what	WP
60025	570	3	is	be	VBZ
60025	570	4	left	leave	VBN
60025	570	5	of	of	IN
60025	570	6	it	-PRON-	PRP
60025	570	7	after	after	IN
60025	570	8	dinner	dinner	NN
60025	570	9	,	,	,
60025	570	10	and	and	CC
60025	570	11	put	put	VBD
60025	570	12	it	-PRON-	PRP
60025	570	13	into	into	IN
60025	570	14	a	a	DT
60025	570	15	deep	deep	JJ
60025	570	16	dish	dish	NN
60025	570	17	with	with	IN
60025	570	18	a	a	DT
60025	570	19	close	close	JJ
60025	570	20	cover	cover	NN
60025	570	21	.	.	.
60025	571	1	Having	have	VBG
60025	571	2	saved	save	VBN
60025	571	3	some	some	DT
60025	571	4	of	of	IN
60025	571	5	the	the	DT
60025	571	6	water	water	NN
60025	571	7	in	in	IN
60025	571	8	which	which	WDT
60025	571	9	the	the	DT
60025	571	10	fish	fish	NN
60025	571	11	was	be	VBD
60025	571	12	boiled	boil	VBN
60025	571	13	,	,	,
60025	571	14	take	take	VB
60025	571	15	a	a	DT
60025	571	16	quart	quart	NN
60025	571	17	of	of	IN
60025	571	18	it	-PRON-	PRP
60025	571	19	,	,	,
60025	571	20	and	and	CC
60025	571	21	season	season	VB
60025	571	22	it	-PRON-	PRP
60025	571	23	with	with	IN
60025	571	24	half	half	PDT
60025	571	25	an	an	DT
60025	571	26	ounce	ounce	NN
60025	571	27	of	of	IN
60025	571	28	whole	whole	JJ
60025	571	29	pepper	pepper	NN
60025	571	30	,	,	,
60025	571	31	and	and	CC
60025	571	32	half	half	PDT
60025	571	33	an	an	DT
60025	571	34	ounce	ounce	NN
60025	571	35	of	of	IN
60025	571	36	whole	whole	JJ
60025	571	37	cloves	clove	NNS
60025	571	38	,	,	,
60025	571	39	half	half	PDT
60025	571	40	a	a	DT
60025	571	41	pint	pint	NN
60025	571	42	of	of	IN
60025	571	43	the	the	DT
60025	571	44	best	good	JJS
60025	571	45	vinegar	vinegar	NN
60025	571	46	,	,	,
60025	571	47	and	and	CC
60025	571	48	a	a	DT
60025	571	49	tea	tea	NN
60025	571	50	-	-	HYPH
60025	571	51	spoonful	spoonful	JJ
60025	571	52	of	of	IN
60025	571	53	salt	salt	NN
60025	571	54	.	.	.
60025	572	1	Boil	Boil	NNP
60025	572	2	it	-PRON-	PRP
60025	572	3	;	;	:
60025	572	4	and	and	CC
60025	572	5	when	when	WRB
60025	572	6	cold	cold	JJ
60025	572	7	,	,	,
60025	572	8	pour	pour	VBP
60025	572	9	it	-PRON-	PRP
60025	572	10	over	over	IN
60025	572	11	the	the	DT
60025	572	12	fish	fish	NN
60025	572	13	,	,	,
60025	572	14	and	and	CC
60025	572	15	cover	cover	VB
60025	572	16	it	-PRON-	PRP
60025	572	17	closely	closely	RB
60025	572	18	again	again	RB
60025	572	19	.	.	.
60025	573	1	In	in	IN
60025	573	2	a	a	DT
60025	573	3	cold	cold	JJ
60025	573	4	place	place	NN
60025	573	5	,	,	,
60025	573	6	and	and	CC
60025	573	7	set	set	VBN
60025	573	8	on	on	IN
60025	573	9	ice	ice	NN
60025	573	10	,	,	,
60025	573	11	it	-PRON-	PRP
60025	573	12	will	will	MD
60025	573	13	keep	keep	VB
60025	573	14	a	a	DT
60025	573	15	day	day	NN
60025	573	16	or	or	CC
60025	573	17	two	two	CD
60025	573	18	,	,	,
60025	573	19	and	and	CC
60025	573	20	may	may	MD
60025	573	21	be	be	VB
60025	573	22	eaten	eat	VBN
60025	573	23	at	at	IN
60025	573	24	breakfast	breakfast	NN
60025	573	25	or	or	CC
60025	573	26	supper	supper	NN
60025	573	27	.	.	.
60025	574	1	If	if	IN
60025	574	2	much	much	JJ
60025	574	3	of	of	IN
60025	574	4	the	the	DT
60025	574	5	salmon	salmon	NN
60025	574	6	has	have	VBZ
60025	574	7	been	be	VBN
60025	574	8	left	leave	VBN
60025	574	9	,	,	,
60025	574	10	you	-PRON-	PRP
60025	574	11	must	must	MD
60025	574	12	proportion	proportion	VB
60025	574	13	a	a	DT
60025	574	14	larger	large	JJR
60025	574	15	quantity	quantity	NN
60025	574	16	of	of	IN
60025	574	17	the	the	DT
60025	574	18	pickle	pickle	NN
60025	574	19	.	.	.
60025	575	1	Boil	Boil	NNP
60025	575	2	salmon	salmon	NN
60025	575	3	trout	trout	NN
60025	575	4	in	in	IN
60025	575	5	a	a	DT
60025	575	6	similar	similar	JJ
60025	575	7	manner	manner	NN
60025	575	8	.	.	.
60025	576	1	TO	to	IN
60025	576	2	BAKE	BAKE	NNP
60025	576	3	FRESH	fresh	JJ
60025	576	4	SALMON	SALMON	NNP
60025	576	5	WHOLE	whole	NN
60025	576	6	.	.	.
60025	577	1	Having	have	VBG
60025	577	2	cleaned	clean	VBN
60025	577	3	a	a	DT
60025	577	4	small	small	JJ
60025	577	5	or	or	CC
60025	577	6	moderate	moderate	JJ
60025	577	7	sized	sized	JJ
60025	577	8	salmon	salmon	NN
60025	577	9	,	,	,
60025	577	10	season	season	VB
60025	577	11	it	-PRON-	PRP
60025	577	12	with	with	IN
60025	577	13	salt	salt	NN
60025	577	14	,	,	,
60025	577	15	pepper	pepper	NN
60025	577	16	,	,	,
60025	577	17	and	and	CC
60025	577	18	powdered	powder	VBN
60025	577	19	mace	mace	NN
60025	577	20	rubbed	rub	VBN
60025	577	21	on	on	IN
60025	577	22	it	-PRON-	PRP
60025	577	23	both	both	DT
60025	577	24	outside	outside	RB
60025	577	25	and	and	CC
60025	577	26	in	in	RB
60025	577	27	.	.	.
60025	578	1	Skewer	skewer	VB
60025	578	2	it	-PRON-	PRP
60025	578	3	with	with	IN
60025	578	4	the	the	DT
60025	578	5	tail	tail	NN
60025	578	6	turned	turn	VBD
60025	578	7	round	round	RB
60025	578	8	and	and	CC
60025	578	9	put	put	VBD
60025	578	10	to	to	IN
60025	578	11	the	the	DT
60025	578	12	mouth	mouth	NN
60025	578	13	.	.	.
60025	579	1	Lay	lay	VB
60025	579	2	it	-PRON-	PRP
60025	579	3	on	on	IN
60025	579	4	a	a	DT
60025	579	5	stand	stand	NN
60025	579	6	or	or	CC
60025	579	7	trivet	trivet	NNS
60025	579	8	in	in	IN
60025	579	9	a	a	DT
60025	579	10	deep	deep	JJ
60025	579	11	dish	dish	NN
60025	579	12	or	or	CC
60025	579	13	pan	pan	NN
60025	579	14	,	,	,
60025	579	15	and	and	CC
60025	579	16	stick	stick	VB
60025	579	17	it	-PRON-	PRP
60025	579	18	over	over	RP
60025	579	19	with	with	IN
60025	579	20	bits	bit	NNS
60025	579	21	of	of	IN
60025	579	22	butter	butter	NN
60025	579	23	rolled	roll	VBN
60025	579	24	in	in	IN
60025	579	25	flour	flour	NN
60025	579	26	.	.	.
60025	580	1	Put	put	VB
60025	580	2	it	-PRON-	PRP
60025	580	3	into	into	IN
60025	580	4	the	the	DT
60025	580	5	oven	oven	NN
60025	580	6	,	,	,
60025	580	7	and	and	CC
60025	580	8	baste	baste	VB
60025	580	9	it	-PRON-	PRP
60025	580	10	occasionally	occasionally	RB
60025	580	11	,	,	,
60025	580	12	while	while	IN
60025	580	13	baking	baking	NN
60025	580	14	,	,	,
60025	580	15	with	with	IN
60025	580	16	its	-PRON-	PRP$
60025	580	17	own	own	JJ
60025	580	18	drippings	dripping	NNS
60025	580	19	.	.	.
60025	581	1	Garnish	garnish	VB
60025	581	2	it	-PRON-	PRP
60025	581	3	with	with	IN
60025	581	4	horseradish	horseradish	JJ
60025	581	5	and	and	CC
60025	581	6	sprigs	sprig	NNS
60025	581	7	of	of	IN
60025	581	8	curled	curled	NNP
60025	581	9	parsley	parsley	NNP
60025	581	10	,	,	,
60025	581	11	laid	lay	VBN
60025	581	12	alternately	alternately	RB
60025	581	13	round	round	IN
60025	581	14	the	the	DT
60025	581	15	edge	edge	NN
60025	581	16	of	of	IN
60025	581	17	the	the	DT
60025	581	18	dish	dish	NN
60025	581	19	;	;	:
60025	581	20	and	and	CC
60025	581	21	send	send	VB
60025	581	22	to	to	TO
60025	581	23	table	table	NN
60025	581	24	with	with	IN
60025	581	25	it	-PRON-	PRP
60025	581	26	a	a	DT
60025	581	27	small	small	JJ
60025	581	28	tureen	tureen	NN
60025	581	29	of	of	IN
60025	581	30	lobster	lobster	NN
60025	581	31	sauce	sauce	NN
60025	581	32	.	.	.
60025	582	1	Salmon	salmon	NN
60025	582	2	trout	trout	NN
60025	582	3	may	may	MD
60025	582	4	be	be	VB
60025	582	5	drest	dr	JJS
60025	582	6	in	in	IN
60025	582	7	the	the	DT
60025	582	8	same	same	JJ
60025	582	9	manner	manner	NN
60025	582	10	.	.	.
60025	583	1	SALMON	SALMON	NNP
60025	583	2	BAKED	baked	NN
60025	583	3	IN	in	IN
60025	583	4	SLICES	slice	NNS
60025	583	5	.	.	.
60025	584	1	Take	take	VB
60025	584	2	out	out	RP
60025	584	3	the	the	DT
60025	584	4	bone	bone	NN
60025	584	5	and	and	CC
60025	584	6	cut	cut	VBD
60025	584	7	the	the	DT
60025	584	8	flesh	flesh	NN
60025	584	9	into	into	IN
60025	584	10	slices	slice	NNS
60025	584	11	.	.	.
60025	585	1	Season	season	VB
60025	585	2	them	-PRON-	PRP
60025	585	3	with	with	IN
60025	585	4	cayenne	cayenne	NN
60025	585	5	and	and	CC
60025	585	6	salt	salt	NN
60025	585	7	.	.	.
60025	586	1	Melt	melt	NN
60025	586	2	two	two	CD
60025	586	3	ounces	ounce	NNS
60025	586	4	of	of	IN
60025	586	5	butter	butter	NN
60025	586	6	that	that	WDT
60025	586	7	has	have	VBZ
60025	586	8	been	be	VBN
60025	586	9	rolled	roll	VBN
60025	586	10	in	in	IN
60025	586	11	flour	flour	NN
60025	586	12	,	,	,
60025	586	13	in	in	IN
60025	586	14	a	a	DT
60025	586	15	half	half	JJ
60025	586	16	pint	pint	NN
60025	586	17	of	of	IN
60025	586	18	water	water	NN
60025	586	19	,	,	,
60025	586	20	and	and	CC
60025	586	21	mix	mix	VB
60025	586	22	with	with	IN
60025	586	23	it	-PRON-	PRP
60025	586	24	two	two	CD
60025	586	25	large	large	JJ
60025	586	26	glasses	glass	NNS
60025	586	27	of	of	IN
60025	586	28	port	port	NN
60025	586	29	wine	wine	NN
60025	586	30	,	,	,
60025	586	31	two	two	CD
60025	586	32	table	table	NN
60025	586	33	-	-	HYPH
60025	586	34	spoonfuls	spoonful	NNS
60025	586	35	of	of	IN
60025	586	36	catchup	catchup	NNP
60025	586	37	,	,	,
60025	586	38	and	and	CC
60025	586	39	two	two	CD
60025	586	40	of	of	IN
60025	586	41	soy	soy	NN
60025	586	42	.	.	.
60025	587	1	This	this	DT
60025	587	2	allowance	allowance	NN
60025	587	3	is	be	VBZ
60025	587	4	for	for	IN
60025	587	5	a	a	DT
60025	587	6	small	small	JJ
60025	587	7	quantity	quantity	NN
60025	587	8	of	of	IN
60025	587	9	salmon	salmon	NN
60025	587	10	.	.	.
60025	588	1	For	for	IN
60025	588	2	a	a	DT
60025	588	3	large	large	JJ
60025	588	4	dish	dish	NN
60025	588	5	you	-PRON-	PRP
60025	588	6	must	must	MD
60025	588	7	proportion	proportion	VB
60025	588	8	the	the	DT
60025	588	9	ingredients	ingredient	NNS
60025	588	10	accordingly	accordingly	RB
60025	588	11	.	.	.
60025	589	1	You	-PRON-	PRP
60025	589	2	may	may	MD
60025	589	3	add	add	VB
60025	589	4	the	the	DT
60025	589	5	juice	juice	NN
60025	589	6	of	of	IN
60025	589	7	a	a	DT
60025	589	8	large	large	JJ
60025	589	9	lemon	lemon	NN
60025	589	10	.	.	.
60025	590	1	Mix	mix	VB
60025	590	2	all	all	RB
60025	590	3	well	well	RB
60025	590	4	.	.	.
60025	591	1	Then	then	RB
60025	591	2	strain	strain	VB
60025	591	3	it	-PRON-	PRP
60025	591	4	and	and	CC
60025	591	5	pour	pour	VB
60025	591	6	it	-PRON-	PRP
60025	591	7	over	over	IN
60025	591	8	the	the	DT
60025	591	9	slices	slice	NNS
60025	591	10	of	of	IN
60025	591	11	salmon	salmon	NN
60025	591	12	.	.	.
60025	592	1	Tie	tie	VB
60025	592	2	a	a	DT
60025	592	3	sheet	sheet	NN
60025	592	4	of	of	IN
60025	592	5	buttered	butter	VBN
60025	592	6	paper	paper	NN
60025	592	7	over	over	IN
60025	592	8	the	the	DT
60025	592	9	dish	dish	NN
60025	592	10	,	,	,
60025	592	11	and	and	CC
60025	592	12	put	put	VBD
60025	592	13	it	-PRON-	PRP
60025	592	14	into	into	IN
60025	592	15	the	the	DT
60025	592	16	oven	oven	NN
60025	592	17	.	.	.
60025	593	1	You	-PRON-	PRP
60025	593	2	may	may	MD
60025	593	3	bake	bake	VB
60025	593	4	trout	trout	NN
60025	593	5	or	or	CC
60025	593	6	carp	carp	VB
60025	593	7	in	in	IN
60025	593	8	the	the	DT
60025	593	9	same	same	JJ
60025	593	10	manner	manner	NN
60025	593	11	.	.	.
60025	594	1	SALMON	SALMON	NNP
60025	594	2	STEAKS	STEAKS	NNP
60025	594	3	.	.	.
60025	595	1	Split	split	VB
60025	595	2	the	the	DT
60025	595	3	salmon	salmon	NN
60025	595	4	and	and	CC
60025	595	5	take	take	VB
60025	595	6	out	out	RP
60025	595	7	the	the	DT
60025	595	8	bone	bone	NN
60025	595	9	as	as	RB
60025	595	10	nicely	nicely	RB
60025	595	11	as	as	IN
60025	595	12	possible	possible	JJ
60025	595	13	,	,	,
60025	595	14	without	without	IN
60025	595	15	mangling	mangle	VBG
60025	595	16	the	the	DT
60025	595	17	flesh	flesh	NN
60025	595	18	.	.	.
60025	596	1	Then	then	RB
60025	596	2	cut	cut	VB
60025	596	3	it	-PRON-	PRP
60025	596	4	into	into	IN
60025	596	5	fillets	fillet	NNS
60025	596	6	or	or	CC
60025	596	7	steaks	steak	NNS
60025	596	8	about	about	IN
60025	596	9	an	an	DT
60025	596	10	inch	inch	NN
60025	596	11	thick	thick	JJ
60025	596	12	.	.	.
60025	597	1	Dry	Dry	VBD
60025	597	2	them	-PRON-	PRP
60025	597	3	lightly	lightly	RB
60025	597	4	in	in	IN
60025	597	5	a	a	DT
60025	597	6	cloth	cloth	NN
60025	597	7	,	,	,
60025	597	8	and	and	CC
60025	597	9	dredge	dredge	VB
60025	597	10	them	-PRON-	PRP
60025	597	11	with	with	IN
60025	597	12	flour	flour	NN
60025	597	13	.	.	.
60025	598	1	Take	take	VB
60025	598	2	care	care	NN
60025	598	3	not	not	RB
60025	598	4	to	to	TO
60025	598	5	squeeze	squeeze	VB
60025	598	6	or	or	CC
60025	598	7	press	press	VB
60025	598	8	them	-PRON-	PRP
60025	598	9	.	.	.
60025	599	1	Have	have	VBP
60025	599	2	ready	ready	JJ
60025	599	3	some	some	DT
60025	599	4	clear	clear	JJ
60025	599	5	bright	bright	JJ
60025	599	6	coals	coal	NNS
60025	599	7	,	,	,
60025	599	8	such	such	JJ
60025	599	9	as	as	IN
60025	599	10	are	be	VBP
60025	599	11	fit	fit	JJ
60025	599	12	for	for	IN
60025	599	13	beef	beef	NN
60025	599	14	-	-	HYPH
60025	599	15	steaks	steak	NNS
60025	599	16	.	.	.
60025	600	1	Let	let	VB
60025	600	2	the	the	DT
60025	600	3	gridiron	gridiron	NN
60025	600	4	be	be	VB
60025	600	5	clean	clean	JJ
60025	600	6	and	and	CC
60025	600	7	bright	bright	JJ
60025	600	8	,	,	,
60025	600	9	and	and	CC
60025	600	10	rub	rub	VB
60025	600	11	the	the	DT
60025	600	12	bars	bar	NNS
60025	600	13	with	with	IN
60025	600	14	chalk	chalk	NN
60025	600	15	to	to	TO
60025	600	16	prevent	prevent	VB
60025	600	17	the	the	DT
60025	600	18	fish	fish	NN
60025	600	19	from	from	IN
60025	600	20	sticking	stick	VBG
60025	600	21	.	.	.
60025	601	1	Broil	Broil	NNP
60025	601	2	the	the	DT
60025	601	3	slices	slice	NNS
60025	601	4	thoroughly	thoroughly	RB
60025	601	5	,	,	,
60025	601	6	turning	turn	VBG
60025	601	7	them	-PRON-	PRP
60025	601	8	with	with	IN
60025	601	9	steak	steak	NN
60025	601	10	tongs	tong	NNS
60025	601	11	.	.	.
60025	602	1	Send	send	VB
60025	602	2	them	-PRON-	PRP
60025	602	3	to	to	TO
60025	602	4	table	table	VB
60025	602	5	hot	hot	JJ
60025	602	6	,	,	,
60025	602	7	wrapped	wrap	VBN
60025	602	8	in	in	IN
60025	602	9	the	the	DT
60025	602	10	folds	fold	NNS
60025	602	11	of	of	IN
60025	602	12	a	a	DT
60025	602	13	napkin	napkin	NN
60025	602	14	that	that	WDT
60025	602	15	has	have	VBZ
60025	602	16	been	be	VBN
60025	602	17	heated	heat	VBN
60025	602	18	.	.	.
60025	603	1	Serve	serve	VB
60025	603	2	up	up	RP
60025	603	3	with	with	IN
60025	603	4	them	-PRON-	PRP
60025	603	5	anchovy	anchovy	NN
60025	603	6	,	,	,
60025	603	7	or	or	CC
60025	603	8	prawn	prawn	NN
60025	603	9	,	,	,
60025	603	10	or	or	CC
60025	603	11	lobster	lobster	NN
60025	603	12	sauce	sauce	NN
60025	603	13	.	.	.
60025	604	1	Many	many	JJ
60025	604	2	epicures	epicure	NNS
60025	604	3	consider	consider	VBP
60025	604	4	this	this	DT
60025	604	5	the	the	DT
60025	604	6	best	good	JJS
60025	604	7	way	way	NN
60025	604	8	of	of	IN
60025	604	9	cooking	cooking	NN
60025	604	10	salmon	salmon	NN
60025	604	11	.	.	.
60025	605	1	Another	another	DT
60025	605	2	way	way	NN
60025	605	3	,	,	,
60025	605	4	perhaps	perhaps	RB
60025	605	5	still	still	RB
60025	605	6	nicer	nice	JJR
60025	605	7	,	,	,
60025	605	8	is	be	VBZ
60025	605	9	to	to	TO
60025	605	10	take	take	VB
60025	605	11	some	some	DT
60025	605	12	pieces	piece	NNS
60025	605	13	of	of	IN
60025	605	14	white	white	JJ
60025	605	15	paper	paper	NN
60025	605	16	and	and	CC
60025	605	17	butter	butter	VB
60025	605	18	them	-PRON-	PRP
60025	605	19	well	well	RB
60025	605	20	.	.	.
60025	606	1	Wrap	wrap	VB
60025	606	2	in	in	IN
60025	606	3	each	each	DT
60025	606	4	a	a	DT
60025	606	5	slice	slice	NN
60025	606	6	of	of	IN
60025	606	7	salmon	salmon	NN
60025	606	8	,	,	,
60025	606	9	securing	secure	VBG
60025	606	10	the	the	DT
60025	606	11	paper	paper	NN
60025	606	12	around	around	IN
60025	606	13	them	-PRON-	PRP
60025	606	14	with	with	IN
60025	606	15	a	a	DT
60025	606	16	string	string	NN
60025	606	17	or	or	CC
60025	606	18	pins	pin	NNS
60025	606	19	.	.	.
60025	607	1	Lay	lay	VB
60025	607	2	them	-PRON-	PRP
60025	607	3	on	on	IN
60025	607	4	a	a	DT
60025	607	5	gridiron	gridiron	NN
60025	607	6	,	,	,
60025	607	7	and	and	CC
60025	607	8	broil	broil	VB
60025	607	9	them	-PRON-	PRP
60025	607	10	over	over	IN
60025	607	11	a	a	DT
60025	607	12	clear	clear	JJ
60025	607	13	but	but	CC
60025	607	14	moderate	moderate	JJ
60025	607	15	fire	fire	NN
60025	607	16	,	,	,
60025	607	17	till	till	IN
60025	607	18	thoroughly	thoroughly	RB
60025	607	19	done	do	VBN
60025	607	20	.	.	.
60025	608	1	Take	take	VB
60025	608	2	off	off	RP
60025	608	3	the	the	DT
60025	608	4	paper	paper	NN
60025	608	5	,	,	,
60025	608	6	and	and	CC
60025	608	7	send	send	VB
60025	608	8	the	the	DT
60025	608	9	cutlets	cutlet	NNS
60025	608	10	to	to	TO
60025	608	11	table	table	VB
60025	608	12	hot	hot	JJ
60025	608	13	,	,	,
60025	608	14	garnished	garnish	VBN
60025	608	15	with	with	IN
60025	608	16	fried	fry	VBN
60025	608	17	parsley	parsley	NNP
60025	608	18	.	.	.
60025	609	1	Serve	serve	VB
60025	609	2	up	up	RP
60025	609	3	with	with	IN
60025	609	4	them	-PRON-	PRP
60025	609	5	prawn	prawn	NN
60025	609	6	or	or	CC
60025	609	7	lobster	lobster	NN
60025	609	8	sauce	sauce	NN
60025	609	9	in	in	IN
60025	609	10	a	a	DT
60025	609	11	boat	boat	NN
60025	609	12	.	.	.
60025	610	1	PICKLED	pickled	NN
60025	610	2	SALMON	SALMON	NNP
60025	610	3	.	.	.
60025	611	1	Take	take	VB
60025	611	2	a	a	DT
60025	611	3	fine	fine	JJ
60025	611	4	fresh	fresh	JJ
60025	611	5	salmon	salmon	NN
60025	611	6	,	,	,
60025	611	7	and	and	CC
60025	611	8	having	have	VBG
60025	611	9	cleaned	clean	VBN
60025	611	10	it	-PRON-	PRP
60025	611	11	,	,	,
60025	611	12	cut	cut	VB
60025	611	13	it	-PRON-	PRP
60025	611	14	into	into	IN
60025	611	15	large	large	JJ
60025	611	16	pieces	piece	NNS
60025	611	17	,	,	,
60025	611	18	and	and	CC
60025	611	19	boil	boil	VB
60025	611	20	it	-PRON-	PRP
60025	611	21	in	in	IN
60025	611	22	salted	salted	JJ
60025	611	23	water	water	NN
60025	611	24	as	as	IN
60025	611	25	if	if	IN
60025	611	26	for	for	IN
60025	611	27	eating	eat	VBG
60025	611	28	.	.	.
60025	612	1	Then	then	RB
60025	612	2	drain	drain	VB
60025	612	3	it	-PRON-	PRP
60025	612	4	,	,	,
60025	612	5	wrap	wrap	VB
60025	612	6	it	-PRON-	PRP
60025	612	7	in	in	IN
60025	612	8	a	a	DT
60025	612	9	dry	dry	JJ
60025	612	10	cloth	cloth	NN
60025	612	11	,	,	,
60025	612	12	and	and	CC
60025	612	13	set	set	VBD
60025	612	14	it	-PRON-	PRP
60025	612	15	in	in	IN
60025	612	16	a	a	DT
60025	612	17	cold	cold	JJ
60025	612	18	place	place	NN
60025	612	19	till	till	IN
60025	612	20	next	next	JJ
60025	612	21	day	day	NN
60025	612	22	.	.	.
60025	613	1	Then	then	RB
60025	613	2	make	make	VB
60025	613	3	the	the	DT
60025	613	4	pickle	pickle	NN
60025	613	5	,	,	,
60025	613	6	which	which	WDT
60025	613	7	must	must	MD
60025	613	8	be	be	VB
60025	613	9	in	in	IN
60025	613	10	proportion	proportion	NN
60025	613	11	to	to	IN
60025	613	12	the	the	DT
60025	613	13	quantity	quantity	NN
60025	613	14	of	of	IN
60025	613	15	fish	fish	NN
60025	613	16	.	.	.
60025	614	1	To	to	IN
60025	614	2	one	one	CD
60025	614	3	quart	quart	NN
60025	614	4	of	of	IN
60025	614	5	the	the	DT
60025	614	6	water	water	NN
60025	614	7	in	in	IN
60025	614	8	which	which	WDT
60025	614	9	the	the	DT
60025	614	10	salmon	salmon	NN
60025	614	11	was	be	VBD
60025	614	12	boiled	boil	VBN
60025	614	13	,	,	,
60025	614	14	allow	allow	VB
60025	614	15	two	two	CD
60025	614	16	quarts	quart	NNS
60025	614	17	of	of	IN
60025	614	18	the	the	DT
60025	614	19	best	good	JJS
60025	614	20	vinegar	vinegar	NN
60025	614	21	,	,	,
60025	614	22	one	one	CD
60025	614	23	ounce	ounce	NN
60025	614	24	of	of	IN
60025	614	25	whole	whole	JJ
60025	614	26	black	black	JJ
60025	614	27	pepper	pepper	NN
60025	614	28	,	,	,
60025	614	29	one	one	CD
60025	614	30	nutmeg	nutmeg	NN
60025	614	31	grated	grate	VBD
60025	614	32	,	,	,
60025	614	33	and	and	CC
60025	614	34	a	a	DT
60025	614	35	dozen	dozen	NN
60025	614	36	blades	blade	NNS
60025	614	37	of	of	IN
60025	614	38	mace	mace	NN
60025	614	39	.	.	.
60025	615	1	Boil	boil	VB
60025	615	2	all	all	PDT
60025	615	3	these	these	DT
60025	615	4	together	together	RB
60025	615	5	in	in	IN
60025	615	6	a	a	DT
60025	615	7	kettle	kettle	NN
60025	615	8	closely	closely	RB
60025	615	9	covered	cover	VBN
60025	615	10	to	to	TO
60025	615	11	prevent	prevent	VB
60025	615	12	the	the	DT
60025	615	13	flavour	flavour	NN
60025	615	14	from	from	IN
60025	615	15	evaporating	evaporate	VBG
60025	615	16	.	.	.
60025	616	1	When	when	WRB
60025	616	2	the	the	DT
60025	616	3	vinegar	vinegar	NN
60025	616	4	thus	thus	RB
60025	616	5	prepared	prepare	VBN
60025	616	6	is	be	VBZ
60025	616	7	quite	quite	RB
60025	616	8	cold	cold	JJ
60025	616	9	,	,	,
60025	616	10	pour	pour	VB
60025	616	11	it	-PRON-	PRP
60025	616	12	over	over	IN
60025	616	13	the	the	DT
60025	616	14	salmon	salmon	NN
60025	616	15	,	,	,
60025	616	16	and	and	CC
60025	616	17	put	put	VBD
60025	616	18	on	on	IN
60025	616	19	the	the	DT
60025	616	20	top	top	NN
60025	616	21	a	a	DT
60025	616	22	table	table	NN
60025	616	23	-	-	HYPH
60025	616	24	spoonful	spoonful	JJ
60025	616	25	of	of	IN
60025	616	26	sweet	sweet	JJ
60025	616	27	oil	oil	NN
60025	616	28	,	,	,
60025	616	29	which	which	WDT
60025	616	30	will	will	MD
60025	616	31	make	make	VB
60025	616	32	it	-PRON-	PRP
60025	616	33	keep	keep	VB
60025	616	34	the	the	DT
60025	616	35	longer	long	JJR
60025	616	36	.	.	.
60025	617	1	Cover	cover	VB
60025	617	2	it	-PRON-	PRP
60025	617	3	closely	closely	RB
60025	617	4	,	,	,
60025	617	5	put	put	VBD
60025	617	6	it	-PRON-	PRP
60025	617	7	in	in	IN
60025	617	8	a	a	DT
60025	617	9	dry	dry	JJ
60025	617	10	cool	cool	JJ
60025	617	11	place	place	NN
60025	617	12	,	,	,
60025	617	13	and	and	CC
60025	617	14	it	-PRON-	PRP
60025	617	15	will	will	MD
60025	617	16	be	be	VB
60025	617	17	good	good	JJ
60025	617	18	for	for	IN
60025	617	19	many	many	JJ
60025	617	20	months	month	NNS
60025	617	21	.	.	.
60025	618	1	This	this	DT
60025	618	2	is	be	VBZ
60025	618	3	the	the	DT
60025	618	4	nicest	nice	JJS
60025	618	5	way	way	NN
60025	618	6	of	of	IN
60025	618	7	preserving	preserve	VBG
60025	618	8	salmon	salmon	NN
60025	618	9	,	,	,
60025	618	10	and	and	CC
60025	618	11	is	be	VBZ
60025	618	12	approved	approve	VBN
60025	618	13	by	by	IN
60025	618	14	all	all	DT
60025	618	15	who	who	WP
60025	618	16	have	have	VBP
60025	618	17	tried	try	VBN
60025	618	18	it	-PRON-	PRP
60025	618	19	.	.	.
60025	619	1	Garnish	garnish	VB
60025	619	2	with	with	IN
60025	619	3	fennel	fennel	NN
60025	619	4	.	.	.
60025	620	1	SMOKED	SMOKED	NNP
60025	620	2	SALMON	SALMON	NNP
60025	620	3	.	.	.
60025	621	1	Cut	cut	VB
60025	621	2	the	the	DT
60025	621	3	fish	fish	NN
60025	621	4	up	up	IN
60025	621	5	the	the	DT
60025	621	6	back	back	NN
60025	621	7	;	;	:
60025	621	8	clean	clean	JJ
60025	621	9	,	,	,
60025	621	10	and	and	CC
60025	621	11	scale	scale	VB
60025	621	12	it	-PRON-	PRP
60025	621	13	,	,	,
60025	621	14	and	and	CC
60025	621	15	take	take	VB
60025	621	16	out	out	RP
60025	621	17	the	the	DT
60025	621	18	roe	roe	NN
60025	621	19	,	,	,
60025	621	20	but	but	CC
60025	621	21	do	do	VBP
60025	621	22	not	not	RB
60025	621	23	wash	wash	VB
60025	621	24	it	-PRON-	PRP
60025	621	25	.	.	.
60025	622	1	Take	take	VB
60025	622	2	the	the	DT
60025	622	3	bone	bone	NN
60025	622	4	neatly	neatly	RB
60025	622	5	out	out	RB
60025	622	6	.	.	.
60025	623	1	Rub	rub	VB
60025	623	2	it	-PRON-	PRP
60025	623	3	well	well	RB
60025	623	4	inside	inside	RB
60025	623	5	and	and	CC
60025	623	6	out	out	RB
60025	623	7	with	with	IN
60025	623	8	a	a	DT
60025	623	9	mixture	mixture	NN
60025	623	10	of	of	IN
60025	623	11	salt	salt	NN
60025	623	12	and	and	CC
60025	623	13	fine	fine	JJ
60025	623	14	Havanna	Havanna	NNP
60025	623	15	sugar	sugar	NN
60025	623	16	,	,	,
60025	623	17	in	in	IN
60025	623	18	equal	equal	JJ
60025	623	19	quantities	quantity	NNS
60025	623	20	,	,	,
60025	623	21	and	and	CC
60025	623	22	a	a	DT
60025	623	23	small	small	JJ
60025	623	24	portion	portion	NN
60025	623	25	of	of	IN
60025	623	26	saltpetre	saltpetre	NN
60025	623	27	.	.	.
60025	624	1	Cover	cover	VB
60025	624	2	the	the	DT
60025	624	3	fish	fish	NN
60025	624	4	with	with	IN
60025	624	5	a	a	DT
60025	624	6	board	board	NN
60025	624	7	on	on	IN
60025	624	8	which	which	WDT
60025	624	9	weights	weight	NNS
60025	624	10	are	be	VBP
60025	624	11	placed	place	VBN
60025	624	12	to	to	TO
60025	624	13	press	press	VB
60025	624	14	it	-PRON-	PRP
60025	624	15	down	down	RP
60025	624	16	,	,	,
60025	624	17	and	and	CC
60025	624	18	let	let	VB
60025	624	19	it	-PRON-	PRP
60025	624	20	lie	lie	VB
60025	624	21	thus	thus	RB
60025	624	22	for	for	IN
60025	624	23	two	two	CD
60025	624	24	days	day	NNS
60025	624	25	and	and	CC
60025	624	26	two	two	CD
60025	624	27	nights	night	NNS
60025	624	28	.	.	.
60025	625	1	Drain	drain	VB
60025	625	2	it	-PRON-	PRP
60025	625	3	from	from	IN
60025	625	4	the	the	DT
60025	625	5	salt	salt	NN
60025	625	6	,	,	,
60025	625	7	wipe	wipe	VB
60025	625	8	it	-PRON-	PRP
60025	625	9	dry	dry	JJ
60025	625	10	,	,	,
60025	625	11	stretch	stretch	VB
60025	625	12	it	-PRON-	PRP
60025	625	13	open	open	VBP
60025	625	14	,	,	,
60025	625	15	and	and	CC
60025	625	16	fasten	fasten	VB
60025	625	17	it	-PRON-	PRP
60025	625	18	so	so	RB
60025	625	19	with	with	IN
60025	625	20	pieces	piece	NNS
60025	625	21	of	of	IN
60025	625	22	stick	stick	NN
60025	625	23	.	.	.
60025	626	1	Then	then	RB
60025	626	2	hang	hang	VB
60025	626	3	it	-PRON-	PRP
60025	626	4	up	up	RP
60025	626	5	and	and	CC
60025	626	6	smoke	smoke	VB
60025	626	7	it	-PRON-	PRP
60025	626	8	over	over	IN
60025	626	9	a	a	DT
60025	626	10	wood	wood	NN
60025	626	11	fire	fire	NN
60025	626	12	.	.	.
60025	627	1	It	-PRON-	PRP
60025	627	2	will	will	MD
60025	627	3	be	be	VB
60025	627	4	smoked	smoke	VBN
60025	627	5	sufficiently	sufficiently	RB
60025	627	6	in	in	IN
60025	627	7	five	five	CD
60025	627	8	or	or	CC
60025	627	9	six	six	CD
60025	627	10	days	day	NNS
60025	627	11	.	.	.
60025	628	1	When	when	WRB
60025	628	2	you	-PRON-	PRP
60025	628	3	wish	wish	VBP
60025	628	4	to	to	TO
60025	628	5	eat	eat	VB
60025	628	6	it	-PRON-	PRP
60025	628	7	,	,	,
60025	628	8	cut	cut	VB
60025	628	9	off	off	RP
60025	628	10	slices	slice	NNS
60025	628	11	,	,	,
60025	628	12	soak	soak	VB
60025	628	13	them	-PRON-	PRP
60025	628	14	awhile	awhile	RB
60025	628	15	in	in	IN
60025	628	16	lukewarm	lukewarm	JJ
60025	628	17	water	water	NN
60025	628	18	,	,	,
60025	628	19	and	and	CC
60025	628	20	broil	broil	VB
60025	628	21	them	-PRON-	PRP
60025	628	22	for	for	IN
60025	628	23	breakfast	breakfast	NN
60025	628	24	.	.	.
60025	629	1	TO	to	IN
60025	629	2	BOIL	BOIL	NNP
60025	629	3	HALIBUT	HALIBUT	NNP
60025	629	4	.	.	.
60025	630	1	Halibut	Halibut	NNP
60025	630	2	is	be	VBZ
60025	630	3	seldom	seldom	RB
60025	630	4	cooked	cook	VBN
60025	630	5	whole	whole	RB
60025	630	6	;	;	:
60025	630	7	a	a	DT
60025	630	8	piece	piece	NN
60025	630	9	weighing	weigh	VBG
60025	630	10	from	from	IN
60025	630	11	four	four	CD
60025	630	12	to	to	TO
60025	630	13	six	six	CD
60025	630	14	pounds	pound	NNS
60025	630	15	being	be	VBG
60025	630	16	generally	generally	RB
60025	630	17	thought	think	VBN
60025	630	18	sufficient	sufficient	JJ
60025	630	19	.	.	.
60025	631	1	Score	score	RB
60025	631	2	deeply	deeply	RB
60025	631	3	the	the	DT
60025	631	4	skin	skin	NN
60025	631	5	of	of	IN
60025	631	6	the	the	DT
60025	631	7	back	back	NN
60025	631	8	,	,	,
60025	631	9	and	and	CC
60025	631	10	when	when	WRB
60025	631	11	you	-PRON-	PRP
60025	631	12	put	put	VBP
60025	631	13	it	-PRON-	PRP
60025	631	14	into	into	IN
60025	631	15	the	the	DT
60025	631	16	kettle	kettle	NN
60025	631	17	lay	lie	VBD
60025	631	18	it	-PRON-	PRP
60025	631	19	on	on	IN
60025	631	20	the	the	DT
60025	631	21	strainer	strainer	NN
60025	631	22	with	with	IN
60025	631	23	the	the	DT
60025	631	24	back	back	NN
60025	631	25	undermost	undermost	RB
60025	631	26	.	.	.
60025	632	1	Cover	cover	VB
60025	632	2	it	-PRON-	PRP
60025	632	3	with	with	IN
60025	632	4	cold	cold	JJ
60025	632	5	water	water	NN
60025	632	6	,	,	,
60025	632	7	and	and	CC
60025	632	8	throw	throw	VB
60025	632	9	in	in	RP
60025	632	10	a	a	DT
60025	632	11	handful	handful	NN
60025	632	12	of	of	IN
60025	632	13	salt	salt	NN
60025	632	14	.	.	.
60025	633	1	Do	do	VB
60025	633	2	not	not	RB
60025	633	3	let	let	VB
60025	633	4	it	-PRON-	PRP
60025	633	5	come	come	VB
60025	633	6	to	to	IN
60025	633	7	a	a	DT
60025	633	8	boil	boil	NN
60025	633	9	too	too	RB
60025	633	10	fast	fast	RB
60025	633	11	.	.	.
60025	634	1	Skim	Skim	NNP
60025	634	2	it	-PRON-	PRP
60025	634	3	carefully	carefully	RB
60025	634	4	,	,	,
60025	634	5	and	and	CC
60025	634	6	when	when	WRB
60025	634	7	it	-PRON-	PRP
60025	634	8	has	have	VBZ
60025	634	9	boiled	boil	VBN
60025	634	10	hard	hard	RB
60025	634	11	a	a	DT
60025	634	12	few	few	JJ
60025	634	13	minutes	minute	NNS
60025	634	14	,	,	,
60025	634	15	hang	hang	VB
60025	634	16	the	the	DT
60025	634	17	kettle	kettle	NN
60025	634	18	higher	higher	RBR
60025	634	19	,	,	,
60025	634	20	or	or	CC
60025	634	21	diminish	diminish	VB
60025	634	22	the	the	DT
60025	634	23	fire	fire	NN
60025	634	24	under	under	IN
60025	634	25	it	-PRON-	PRP
60025	634	26	,	,	,
60025	634	27	so	so	IN
60025	634	28	as	as	IN
60025	634	29	to	to	TO
60025	634	30	let	let	VB
60025	634	31	it	-PRON-	PRP
60025	634	32	simmer	simmer	VB
60025	634	33	for	for	IN
60025	634	34	about	about	RB
60025	634	35	thirty	thirty	CD
60025	634	36	or	or	CC
60025	634	37	thirty	thirty	CD
60025	634	38	-	-	HYPH
60025	634	39	five	five	CD
60025	634	40	minutes	minute	NNS
60025	634	41	.	.	.
60025	635	1	Then	then	RB
60025	635	2	drain	drain	VB
60025	635	3	it	-PRON-	PRP
60025	635	4	,	,	,
60025	635	5	and	and	CC
60025	635	6	send	send	VB
60025	635	7	it	-PRON-	PRP
60025	635	8	to	to	IN
60025	635	9	table	table	NN
60025	635	10	,	,	,
60025	635	11	garnished	garnish	VBN
60025	635	12	with	with	IN
60025	635	13	alternate	alternate	JJ
60025	635	14	heaps	heap	NNS
60025	635	15	of	of	IN
60025	635	16	grated	grate	VBN
60025	635	17	horse	horse	NN
60025	635	18	-	-	HYPH
60025	635	19	radish	radish	NN
60025	635	20	and	and	CC
60025	635	21	curled	curl	VBD
60025	635	22	parsley	parsley	NNP
60025	635	23	,	,	,
60025	635	24	and	and	CC
60025	635	25	accompanied	accompany	VBN
60025	635	26	by	by	IN
60025	635	27	a	a	DT
60025	635	28	boat	boat	NN
60025	635	29	of	of	IN
60025	635	30	egg	egg	NN
60025	635	31	-	-	HYPH
60025	635	32	sauce	sauce	NN
60025	635	33	.	.	.
60025	636	1	What	what	WP
60025	636	2	is	be	VBZ
60025	636	3	left	leave	VBN
60025	636	4	of	of	IN
60025	636	5	the	the	DT
60025	636	6	halibut	halibut	NN
60025	636	7	,	,	,
60025	636	8	you	-PRON-	PRP
60025	636	9	may	may	MD
60025	636	10	prepare	prepare	VB
60025	636	11	for	for	IN
60025	636	12	the	the	DT
60025	636	13	supper	supper	NN
60025	636	14	-	-	HYPH
60025	636	15	table	table	NN
60025	636	16	by	by	IN
60025	636	17	mincing	mince	VBG
60025	636	18	it	-PRON-	PRP
60025	636	19	when	when	WRB
60025	636	20	cold	cold	JJ
60025	636	21	,	,	,
60025	636	22	and	and	CC
60025	636	23	seasoning	season	VBG
60025	636	24	it	-PRON-	PRP
60025	636	25	with	with	IN
60025	636	26	a	a	DT
60025	636	27	dressing	dressing	NN
60025	636	28	of	of	IN
60025	636	29	salt	salt	NN
60025	636	30	,	,	,
60025	636	31	cayenne	cayenne	NN
60025	636	32	,	,	,
60025	636	33	sweet	sweet	JJ
60025	636	34	oil	oil	NN
60025	636	35	,	,	,
60025	636	36	hard	hard	RB
60025	636	37	-	-	HYPH
60025	636	38	boiled	boil	VBN
60025	636	39	yolk	yolk	NNP
60025	636	40	of	of	IN
60025	636	41	egg	egg	NNP
60025	636	42	,	,	,
60025	636	43	and	and	CC
60025	636	44	a	a	DT
60025	636	45	large	large	JJ
60025	636	46	proportion	proportion	NN
60025	636	47	of	of	IN
60025	636	48	vinegar	vinegar	NN
60025	636	49	.	.	.
60025	637	1	HALIBUT	HALIBUT	NNP
60025	637	2	CUTLETS	CUTLETS	NNP
60025	637	3	.	.	.
60025	638	1	Cut	cut	VB
60025	638	2	your	-PRON-	PRP$
60025	638	3	halibut	halibut	NN
60025	638	4	into	into	IN
60025	638	5	steaks	steak	NNS
60025	638	6	or	or	CC
60025	638	7	cutlets	cutlet	NNS
60025	638	8	about	about	IN
60025	638	9	an	an	DT
60025	638	10	inch	inch	NN
60025	638	11	thick	thick	JJ
60025	638	12	.	.	.
60025	639	1	Wipe	wipe	VB
60025	639	2	them	-PRON-	PRP
60025	639	3	with	with	IN
60025	639	4	a	a	DT
60025	639	5	dry	dry	JJ
60025	639	6	cloth	cloth	NN
60025	639	7	,	,	,
60025	639	8	and	and	CC
60025	639	9	season	season	VB
60025	639	10	them	-PRON-	PRP
60025	639	11	with	with	IN
60025	639	12	salt	salt	NN
60025	639	13	and	and	CC
60025	639	14	cayenne	cayenne	NN
60025	639	15	pepper	pepper	NN
60025	639	16	.	.	.
60025	640	1	Have	have	VBP
60025	640	2	ready	ready	JJ
60025	640	3	a	a	DT
60025	640	4	pan	pan	NN
60025	640	5	of	of	IN
60025	640	6	yolk	yolk	NNP
60025	640	7	of	of	IN
60025	640	8	egg	egg	NNP
60025	640	9	well	well	UH
60025	640	10	beaten	beat	VBN
60025	640	11	,	,	,
60025	640	12	and	and	CC
60025	640	13	a	a	DT
60025	640	14	large	large	JJ
60025	640	15	flat	flat	JJ
60025	640	16	dish	dish	NN
60025	640	17	of	of	IN
60025	640	18	grated	grate	VBN
60025	640	19	bread	bread	NN
60025	640	20	crumbs	crumb	NNS
60025	640	21	.	.	.
60025	641	1	Put	put	VB
60025	641	2	some	some	DT
60025	641	3	fresh	fresh	JJ
60025	641	4	lard	lard	NN
60025	641	5	or	or	CC
60025	641	6	clarified	clarify	VBN
60025	641	7	beef	beef	NN
60025	641	8	dripping	drip	VBG
60025	641	9	into	into	IN
60025	641	10	a	a	DT
60025	641	11	frying	fry	VBG
60025	641	12	pan	pan	NN
60025	641	13	,	,	,
60025	641	14	and	and	CC
60025	641	15	hold	hold	VB
60025	641	16	it	-PRON-	PRP
60025	641	17	over	over	IN
60025	641	18	a	a	DT
60025	641	19	clear	clear	JJ
60025	641	20	fire	fire	NN
60025	641	21	till	till	IN
60025	641	22	it	-PRON-	PRP
60025	641	23	boils	boil	VBZ
60025	641	24	.	.	.
60025	642	1	Dip	dip	VB
60025	642	2	your	-PRON-	PRP$
60025	642	3	cutlets	cutlet	NNS
60025	642	4	into	into	IN
60025	642	5	the	the	DT
60025	642	6	beaten	beat	VBN
60025	642	7	egg	egg	NN
60025	642	8	,	,	,
60025	642	9	and	and	CC
60025	642	10	then	then	RB
60025	642	11	into	into	IN
60025	642	12	the	the	DT
60025	642	13	bread	bread	NN
60025	642	14	crumbs	crumb	NNS
60025	642	15	.	.	.
60025	643	1	Fry	fry	VB
60025	643	2	them	-PRON-	PRP
60025	643	3	of	of	IN
60025	643	4	a	a	DT
60025	643	5	light	light	JJ
60025	643	6	brown	brown	NN
60025	643	7	.	.	.
60025	644	1	Serve	serve	VB
60025	644	2	them	-PRON-	PRP
60025	644	3	up	up	RP
60025	644	4	hot	hot	RB
60025	644	5	,	,	,
60025	644	6	with	with	IN
60025	644	7	the	the	DT
60025	644	8	gravy	gravy	NN
60025	644	9	in	in	IN
60025	644	10	the	the	DT
60025	644	11	bottom	bottom	NN
60025	644	12	of	of	IN
60025	644	13	the	the	DT
60025	644	14	dish	dish	NN
60025	644	15	.	.	.
60025	645	1	Salmon	salmon	NN
60025	645	2	or	or	CC
60025	645	3	any	any	DT
60025	645	4	large	large	JJ
60025	645	5	fish	fish	NN
60025	645	6	may	may	MD
60025	645	7	be	be	VB
60025	645	8	fried	fry	VBN
60025	645	9	in	in	IN
60025	645	10	the	the	DT
60025	645	11	same	same	JJ
60025	645	12	manner	manner	NN
60025	645	13	.	.	.
60025	646	1	Halibut	Halibut	NNP
60025	646	2	cutlets	cutlet	NNS
60025	646	3	are	be	VBP
60025	646	4	very	very	RB
60025	646	5	fine	fine	JJ
60025	646	6	cut	cut	VBN
60025	646	7	quite	quite	RB
60025	646	8	thin	thin	JJ
60025	646	9	and	and	CC
60025	646	10	fried	fried	JJ
60025	646	11	in	in	IN
60025	646	12	the	the	DT
60025	646	13	best	good	JJS
60025	646	14	sweet	sweet	JJ
60025	646	15	oil	oil	NN
60025	646	16	,	,	,
60025	646	17	omitting	omit	VBG
60025	646	18	the	the	DT
60025	646	19	egg	egg	NN
60025	646	20	and	and	CC
60025	646	21	bread	bread	NN
60025	646	22	crumbs	crumb	NNS
60025	646	23	.	.	.
60025	647	1	TO	to	IN
60025	647	2	BROIL	BROIL	NNP
60025	647	3	MACKEREL	MACKEREL	NNP
60025	647	4	.	.	.
60025	648	1	Mackerel	Mackerel	NNP
60025	648	2	can	can	MD
60025	648	3	not	not	RB
60025	648	4	be	be	VB
60025	648	5	eaten	eat	VBN
60025	648	6	in	in	IN
60025	648	7	perfection	perfection	NN
60025	648	8	except	except	IN
60025	648	9	at	at	IN
60025	648	10	the	the	DT
60025	648	11	sea	sea	NN
60025	648	12	side	side	NN
60025	648	13	,	,	,
60025	648	14	where	where	WRB
60025	648	15	it	-PRON-	PRP
60025	648	16	can	can	MD
60025	648	17	be	be	VB
60025	648	18	had	have	VBN
60025	648	19	immediately	immediately	RB
60025	648	20	out	out	IN
60025	648	21	of	of	IN
60025	648	22	the	the	DT
60025	648	23	water	water	NN
60025	648	24	.	.	.
60025	649	1	It	-PRON-	PRP
60025	649	2	loses	lose	VBZ
60025	649	3	its	-PRON-	PRP$
60025	649	4	flavour	flavour	NN
60025	649	5	in	in	IN
60025	649	6	a	a	DT
60025	649	7	very	very	RB
60025	649	8	few	few	JJ
60025	649	9	hours	hour	NNS
60025	649	10	,	,	,
60025	649	11	and	and	CC
60025	649	12	spoils	spoil	VBZ
60025	649	13	sooner	soon	RBR
60025	649	14	than	than	IN
60025	649	15	any	any	DT
60025	649	16	other	other	JJ
60025	649	17	fish	fish	NN
60025	649	18	.	.	.
60025	650	1	Broiling	broiling	NN
60025	650	2	is	be	VBZ
60025	650	3	the	the	DT
60025	650	4	best	good	JJS
60025	650	5	way	way	NN
60025	650	6	of	of	IN
60025	650	7	cooking	cook	VBG
60025	650	8	it	-PRON-	PRP
60025	650	9	.	.	.
60025	651	1	Clean	clean	JJ
60025	651	2	two	two	CD
60025	651	3	fine	fine	JJ
60025	651	4	fresh	fresh	JJ
60025	651	5	mackerel	mackerel	NN
60025	651	6	,	,	,
60025	651	7	and	and	CC
60025	651	8	wipe	wipe	VB
60025	651	9	them	-PRON-	PRP
60025	651	10	dry	dry	JJ
60025	651	11	with	with	IN
60025	651	12	a	a	DT
60025	651	13	cloth	cloth	NN
60025	651	14	.	.	.
60025	652	1	Split	split	VB
60025	652	2	them	-PRON-	PRP
60025	652	3	open	open	RB
60025	652	4	and	and	CC
60025	652	5	rub	rub	VB
60025	652	6	them	-PRON-	PRP
60025	652	7	with	with	IN
60025	652	8	salt	salt	NN
60025	652	9	.	.	.
60025	653	1	Spread	spread	VB
60025	653	2	some	some	DT
60025	653	3	very	very	RB
60025	653	4	bright	bright	JJ
60025	653	5	coals	coal	NNS
60025	653	6	on	on	IN
60025	653	7	the	the	DT
60025	653	8	hearth	hearth	NN
60025	653	9	,	,	,
60025	653	10	and	and	CC
60025	653	11	set	set	VBD
60025	653	12	the	the	DT
60025	653	13	gridiron	gridiron	NN
60025	653	14	over	over	IN
60025	653	15	them	-PRON-	PRP
60025	653	16	well	well	RB
60025	653	17	greased	greased	JJ
60025	653	18	.	.	.
60025	654	1	Lay	lay	VB
60025	654	2	on	on	IN
60025	654	3	the	the	DT
60025	654	4	mackerel	mackerel	NN
60025	654	5	,	,	,
60025	654	6	and	and	CC
60025	654	7	broil	broil	VB
60025	654	8	them	-PRON-	PRP
60025	654	9	very	very	RB
60025	654	10	nicely	nicely	RB
60025	654	11	,	,	,
60025	654	12	taking	take	VBG
60025	654	13	care	care	NN
60025	654	14	not	not	RB
60025	654	15	to	to	TO
60025	654	16	let	let	VB
60025	654	17	them	-PRON-	PRP
60025	654	18	burn	burn	VB
60025	654	19	.	.	.
60025	655	1	When	when	WRB
60025	655	2	one	one	CD
60025	655	3	side	side	NN
60025	655	4	is	be	VBZ
60025	655	5	quite	quite	RB
60025	655	6	done	do	VBN
60025	655	7	,	,	,
60025	655	8	turn	turn	VB
60025	655	9	them	-PRON-	PRP
60025	655	10	on	on	IN
60025	655	11	the	the	DT
60025	655	12	other	other	JJ
60025	655	13	.	.	.
60025	656	1	Lay	lay	VB
60025	656	2	them	-PRON-	PRP
60025	656	3	on	on	IN
60025	656	4	a	a	DT
60025	656	5	hot	hot	JJ
60025	656	6	dish	dish	NN
60025	656	7	,	,	,
60025	656	8	and	and	CC
60025	656	9	butter	butter	NN
60025	656	10	and	and	CC
60025	656	11	pepper	pepper	VB
60025	656	12	them	-PRON-	PRP
60025	656	13	before	before	IN
60025	656	14	they	-PRON-	PRP
60025	656	15	go	go	VBP
60025	656	16	to	to	IN
60025	656	17	table	table	NN
60025	656	18	.	.	.
60025	657	1	Garnish	garnish	VB
60025	657	2	them	-PRON-	PRP
60025	657	3	with	with	IN
60025	657	4	lumps	lump	NNS
60025	657	5	or	or	CC
60025	657	6	pats	pat	NNS
60025	657	7	of	of	IN
60025	657	8	minced	mince	VBN
60025	657	9	parsley	parsley	NN
60025	657	10	mixed	mix	VBN
60025	657	11	with	with	IN
60025	657	12	butter	butter	NN
60025	657	13	,	,	,
60025	657	14	pepper	pepper	NN
60025	657	15	and	and	CC
60025	657	16	salt	salt	NN
60025	657	17	.	.	.
60025	658	1	BOILED	BOILED	NNP
60025	658	2	MACKEREL	MACKEREL	NNP
60025	658	3	.	.	.
60025	659	1	Clean	clean	VB
60025	659	2	the	the	DT
60025	659	3	mackerel	mackerel	NN
60025	659	4	well	well	RB
60025	659	5	,	,	,
60025	659	6	and	and	CC
60025	659	7	let	let	VB
60025	659	8	them	-PRON-	PRP
60025	659	9	lie	lie	VB
60025	659	10	a	a	DT
60025	659	11	short	short	JJ
60025	659	12	time	time	NN
60025	659	13	in	in	IN
60025	659	14	vinegar	vinegar	NN
60025	659	15	and	and	CC
60025	659	16	water	water	NN
60025	659	17	.	.	.
60025	660	1	Then	then	RB
60025	660	2	put	put	VB
60025	660	3	them	-PRON-	PRP
60025	660	4	into	into	IN
60025	660	5	the	the	DT
60025	660	6	fish	fish	NN
60025	660	7	-	-	HYPH
60025	660	8	kettle	kettle	NN
60025	660	9	with	with	IN
60025	660	10	cold	cold	JJ
60025	660	11	water	water	NN
60025	660	12	and	and	CC
60025	660	13	a	a	DT
60025	660	14	handful	handful	NN
60025	660	15	of	of	IN
60025	660	16	salt	salt	NN
60025	660	17	.	.	.
60025	661	1	Boil	boil	VB
60025	661	2	them	-PRON-	PRP
60025	661	3	slowly	slowly	RB
60025	661	4	.	.	.
60025	662	1	If	if	IN
60025	662	2	small	small	JJ
60025	662	3	,	,	,
60025	662	4	they	-PRON-	PRP
60025	662	5	will	will	MD
60025	662	6	be	be	VB
60025	662	7	sufficiently	sufficiently	RB
60025	662	8	cooked	cook	VBN
60025	662	9	in	in	IN
60025	662	10	twenty	twenty	CD
60025	662	11	minutes	minute	NNS
60025	662	12	.	.	.
60025	663	1	When	when	WRB
60025	663	2	the	the	DT
60025	663	3	eye	eye	NN
60025	663	4	starts	start	VBZ
60025	663	5	and	and	CC
60025	663	6	the	the	DT
60025	663	7	tail	tail	NN
60025	663	8	splits	split	NNS
60025	663	9	they	-PRON-	PRP
60025	663	10	are	be	VBP
60025	663	11	done	do	VBN
60025	663	12	.	.	.
60025	664	1	Take	take	VB
60025	664	2	them	-PRON-	PRP
60025	664	3	up	up	RP
60025	664	4	immediately	immediately	RB
60025	664	5	on	on	IN
60025	664	6	finding	find	VBG
60025	664	7	them	-PRON-	PRP
60025	664	8	boiled	boil	VBD
60025	664	9	enough	enough	RB
60025	664	10	.	.	.
60025	665	1	If	if	IN
60025	665	2	they	-PRON-	PRP
60025	665	3	stand	stand	VBP
60025	665	4	any	any	DT
60025	665	5	time	time	NN
60025	665	6	in	in	IN
60025	665	7	the	the	DT
60025	665	8	water	water	NN
60025	665	9	they	-PRON-	PRP
60025	665	10	will	will	MD
60025	665	11	break	break	VB
60025	665	12	.	.	.
60025	666	1	Serve	serve	VB
60025	666	2	them	-PRON-	PRP
60025	666	3	up	up	RP
60025	666	4	with	with	IN
60025	666	5	parsley	parsley	NN
60025	666	6	sauce	sauce	NN
60025	666	7	,	,	,
60025	666	8	and	and	CC
60025	666	9	garnish	garnish	VB
60025	666	10	the	the	DT
60025	666	11	dish	dish	NN
60025	666	12	with	with	IN
60025	666	13	lumps	lump	NNS
60025	666	14	of	of	IN
60025	666	15	minced	mince	VBN
60025	666	16	parsley	parsley	NNP
60025	666	17	.	.	.
60025	667	1	They	-PRON-	PRP
60025	667	2	are	be	VBP
60025	667	3	eaten	eat	VBN
60025	667	4	with	with	IN
60025	667	5	mustard	mustard	NN
60025	667	6	.	.	.
60025	668	1	For	for	IN
60025	668	2	boiling	boil	VBG
60025	668	3	,	,	,
60025	668	4	choose	choose	VB
60025	668	5	those	those	DT
60025	668	6	that	that	WDT
60025	668	7	have	have	VBP
60025	668	8	soft	soft	JJ
60025	668	9	roes	roe	NNS
60025	668	10	.	.	.
60025	669	1	Another	another	DT
60025	669	2	way	way	NN
60025	669	3	is	be	VBZ
60025	669	4	to	to	TO
60025	669	5	put	put	VB
60025	669	6	them	-PRON-	PRP
60025	669	7	in	in	IN
60025	669	8	cold	cold	JJ
60025	669	9	salt	salt	NN
60025	669	10	and	and	CC
60025	669	11	water	water	NN
60025	669	12	,	,	,
60025	669	13	and	and	CC
60025	669	14	let	let	VB
60025	669	15	them	-PRON-	PRP
60025	669	16	warm	warm	VB
60025	669	17	gradually	gradually	RB
60025	669	18	for	for	IN
60025	669	19	an	an	DT
60025	669	20	hour	hour	NN
60025	669	21	.	.	.
60025	670	1	Then	then	RB
60025	670	2	give	give	VB
60025	670	3	them	-PRON-	PRP
60025	670	4	one	one	CD
60025	670	5	hard	hard	JJ
60025	670	6	boil	boil	NN
60025	670	7	,	,	,
60025	670	8	and	and	CC
60025	670	9	they	-PRON-	PRP
60025	670	10	will	will	MD
60025	670	11	be	be	VB
60025	670	12	done	do	VBN
60025	670	13	.	.	.
60025	671	1	TO	to	IN
60025	671	2	BOIL	BOIL	NNP
60025	671	3	SALT	SALT	NNP
60025	671	4	CODFISH	CODFISH	NNPS
60025	671	5	.	.	.
60025	672	1	The	the	DT
60025	672	2	day	day	NN
60025	672	3	previous	previous	JJ
60025	672	4	to	to	IN
60025	672	5	that	that	DT
60025	672	6	on	on	IN
60025	672	7	which	which	WDT
60025	672	8	it	-PRON-	PRP
60025	672	9	is	be	VBZ
60025	672	10	to	to	TO
60025	672	11	be	be	VB
60025	672	12	eaten	eat	VBN
60025	672	13	,	,	,
60025	672	14	take	take	VB
60025	672	15	the	the	DT
60025	672	16	fish	fish	NN
60025	672	17	about	about	RB
60025	672	18	four	four	CD
60025	672	19	o'clock	o'clock	NN
60025	672	20	in	in	IN
60025	672	21	the	the	DT
60025	672	22	afternoon	afternoon	NN
60025	672	23	,	,	,
60025	672	24	and	and	CC
60025	672	25	put	put	VBD
60025	672	26	it	-PRON-	PRP
60025	672	27	into	into	IN
60025	672	28	a	a	DT
60025	672	29	kettle	kettle	NN
60025	672	30	of	of	IN
60025	672	31	cold	cold	JJ
60025	672	32	water	water	NN
60025	672	33	.	.	.
60025	673	1	Then	then	RB
60025	673	2	place	place	VB
60025	673	3	it	-PRON-	PRP
60025	673	4	within	within	IN
60025	673	5	the	the	DT
60025	673	6	kitchen	kitchen	NN
60025	673	7	fire	fire	NN
60025	673	8	-	-	HYPH
60025	673	9	place	place	NN
60025	673	10	,	,	,
60025	673	11	so	so	IN
60025	673	12	as	as	IN
60025	673	13	to	to	TO
60025	673	14	keep	keep	VB
60025	673	15	it	-PRON-	PRP
60025	673	16	blood	blood	NN
60025	673	17	-	-	HYPH
60025	673	18	warm	warm	JJ
60025	673	19	.	.	.
60025	674	1	Next	next	JJ
60025	674	2	morning	morning	NN
60025	674	3	at	at	IN
60025	674	4	ten	ten	CD
60025	674	5	,	,	,
60025	674	6	take	take	VB
60025	674	7	out	out	RP
60025	674	8	the	the	DT
60025	674	9	fish	fish	NN
60025	674	10	,	,	,
60025	674	11	scrub	scrub	VB
60025	674	12	it	-PRON-	PRP
60025	674	13	clean	clean	JJ
60025	674	14	with	with	IN
60025	674	15	a	a	DT
60025	674	16	hard	hard	JJ
60025	674	17	brush	brush	NN
60025	674	18	,	,	,
60025	674	19	and	and	CC
60025	674	20	put	put	VBD
60025	674	21	it	-PRON-	PRP
60025	674	22	into	into	IN
60025	674	23	a	a	DT
60025	674	24	kettle	kettle	NN
60025	674	25	of	of	IN
60025	674	26	fresh	fresh	JJ
60025	674	27	cold	cold	JJ
60025	674	28	water	water	NN
60025	674	29	,	,	,
60025	674	30	into	into	IN
60025	674	31	which	which	WDT
60025	674	32	a	a	DT
60025	674	33	jill	jill	NN
60025	674	34	of	of	IN
60025	674	35	molasses	molasse	NNS
60025	674	36	has	have	VBZ
60025	674	37	been	be	VBN
60025	674	38	stirred	stir	VBN
60025	674	39	.	.	.
60025	675	1	The	the	DT
60025	675	2	molasses	molasse	NNS
60025	675	3	will	will	MD
60025	675	4	be	be	VB
60025	675	5	found	find	VBN
60025	675	6	an	an	DT
60025	675	7	improvement	improvement	NN
60025	675	8	.	.	.
60025	676	1	Place	place	VB
60025	676	2	the	the	DT
60025	676	3	kettle	kettle	NN
60025	676	4	again	again	RB
60025	676	5	near	near	IN
60025	676	6	the	the	DT
60025	676	7	fire	fire	NN
60025	676	8	,	,	,
60025	676	9	until	until	IN
60025	676	10	about	about	RB
60025	676	11	twenty	twenty	CD
60025	676	12	minutes	minute	NNS
60025	676	13	before	before	IN
60025	676	14	dinner	dinner	NN
60025	676	15	.	.	.
60025	677	1	Then	then	RB
60025	677	2	hang	hang	VB
60025	677	3	it	-PRON-	PRP
60025	677	4	over	over	IN
60025	677	5	the	the	DT
60025	677	6	fire	fire	NN
60025	677	7	,	,	,
60025	677	8	and	and	CC
60025	677	9	boil	boil	VB
60025	677	10	it	-PRON-	PRP
60025	677	11	hard	hard	RB
60025	677	12	a	a	DT
60025	677	13	quarter	quarter	NN
60025	677	14	of	of	IN
60025	677	15	an	an	DT
60025	677	16	hour	hour	NN
60025	677	17	,	,	,
60025	677	18	or	or	CC
60025	677	19	a	a	DT
60025	677	20	little	little	JJ
60025	677	21	more	more	JJR
60025	677	22	.	.	.
60025	678	1	When	when	WRB
60025	678	2	done	do	VBN
60025	678	3	,	,	,
60025	678	4	drain	drain	VB
60025	678	5	it	-PRON-	PRP
60025	678	6	,	,	,
60025	678	7	and	and	CC
60025	678	8	cut	cut	VBD
60025	678	9	it	-PRON-	PRP
60025	678	10	into	into	IN
60025	678	11	large	large	JJ
60025	678	12	pieces	piece	NNS
60025	678	13	.	.	.
60025	679	1	Wrap	wrap	VB
60025	679	2	them	-PRON-	PRP
60025	679	3	closely	closely	RB
60025	679	4	in	in	IN
60025	679	5	a	a	DT
60025	679	6	fine	fine	JJ
60025	679	7	napkin	napkin	NN
60025	679	8	and	and	CC
60025	679	9	send	send	VB
60025	679	10	them	-PRON-	PRP
60025	679	11	to	to	TO
60025	679	12	table	table	VB
60025	679	13	on	on	IN
60025	679	14	a	a	DT
60025	679	15	large	large	JJ
60025	679	16	dish	dish	NN
60025	679	17	,	,	,
60025	679	18	garnished	garnish	VBN
60025	679	19	round	round	IN
60025	679	20	the	the	DT
60025	679	21	edge	edge	NN
60025	679	22	with	with	IN
60025	679	23	hard	hard	RB
60025	679	24	-	-	HYPH
60025	679	25	boiled	boil	VBN
60025	679	26	eggs	egg	NNS
60025	679	27	,	,	,
60025	679	28	either	either	CC
60025	679	29	cut	cut	VBN
60025	679	30	in	in	IN
60025	679	31	half	half	DT
60025	679	32	,	,	,
60025	679	33	or	or	CC
60025	679	34	in	in	IN
60025	679	35	circular	circular	JJ
60025	679	36	slices	slice	NNS
60025	679	37	,	,	,
60025	679	38	yolks	yolk	NNS
60025	679	39	and	and	CC
60025	679	40	whites	white	NNS
60025	679	41	together	together	RB
60025	679	42	.	.	.
60025	680	1	Have	have	VBP
60025	680	2	ready	ready	JJ
60025	680	3	in	in	IN
60025	680	4	a	a	DT
60025	680	5	small	small	JJ
60025	680	6	tureen	tureen	NN
60025	680	7	,	,	,
60025	680	8	egg	egg	NN
60025	680	9	-	-	HYPH
60025	680	10	sauce	sauce	NN
60025	680	11	made	make	VBN
60025	680	12	with	with	IN
60025	680	13	drawn	draw	VBN
60025	680	14	butter	butter	NN
60025	680	15	,	,	,
60025	680	16	thickened	thicken	VBN
60025	680	17	with	with	IN
60025	680	18	hard	hard	RB
60025	680	19	-	-	HYPH
60025	680	20	boiled	boil	VBN
60025	680	21	eggs	egg	NNS
60025	680	22	chopped	chop	VBN
60025	680	23	fine	fine	RB
60025	680	24	.	.	.
60025	681	1	Place	place	VB
60025	681	2	on	on	IN
60025	681	3	one	one	CD
60025	681	4	side	side	NN
60025	681	5	of	of	IN
60025	681	6	the	the	DT
60025	681	7	fish	fish	NN
60025	681	8	a	a	DT
60025	681	9	dish	dish	NN
60025	681	10	of	of	IN
60025	681	11	mashed	mashed	JJ
60025	681	12	potatoes	potato	NNS
60025	681	13	,	,	,
60025	681	14	on	on	IN
60025	681	15	the	the	DT
60025	681	16	other	other	JJ
60025	681	17	a	a	DT
60025	681	18	dish	dish	NN
60025	681	19	of	of	IN
60025	681	20	boiled	boil	VBN
60025	681	21	parsnips	parsnip	NNS
60025	681	22	.	.	.
60025	682	1	The	the	DT
60025	682	2	most	most	RBS
60025	682	3	usual	usual	JJ
60025	682	4	way	way	NN
60025	682	5	of	of	IN
60025	682	6	preparing	prepare	VBG
60025	682	7	salt	salt	NN
60025	682	8	cod	cod	NN
60025	682	9	for	for	IN
60025	682	10	eating	eat	VBG
60025	682	11	when	when	WRB
60025	682	12	it	-PRON-	PRP
60025	682	13	comes	come	VBZ
60025	682	14	to	to	IN
60025	682	15	table	table	NN
60025	682	16	,	,	,
60025	682	17	is	be	VBZ
60025	682	18	(	(	-LRB-
60025	682	19	after	after	IN
60025	682	20	picking	pick	VBG
60025	682	21	out	out	RP
60025	682	22	all	all	PDT
60025	682	23	the	the	DT
60025	682	24	bones	bone	NNS
60025	682	25	)	)	-RRB-
60025	682	26	to	to	TO
60025	682	27	mince	mince	VB
60025	682	28	it	-PRON-	PRP
60025	682	29	fine	fine	RB
60025	682	30	on	on	IN
60025	682	31	your	-PRON-	PRP$
60025	682	32	plate	plate	NN
60025	682	33	,	,	,
60025	682	34	and	and	CC
60025	682	35	mix	mix	VB
60025	682	36	it	-PRON-	PRP
60025	682	37	with	with	IN
60025	682	38	mashed	mashed	JJ
60025	682	39	potato	potato	NN
60025	682	40	,	,	,
60025	682	41	parsnip	parsnip	NN
60025	682	42	,	,	,
60025	682	43	and	and	CC
60025	682	44	egg	egg	NN
60025	682	45	-	-	HYPH
60025	682	46	sauce	sauce	NN
60025	682	47	;	;	:
60025	682	48	seasoning	season	VBG
60025	682	49	it	-PRON-	PRP
60025	682	50	to	to	IN
60025	682	51	your	-PRON-	PRP$
60025	682	52	taste	taste	NN
60025	682	53	with	with	IN
60025	682	54	cayenne	cayenne	NN
60025	682	55	and	and	CC
60025	682	56	mustard	mustard	NN
60025	682	57	.	.	.
60025	683	1	What	what	WP
60025	683	2	is	be	VBZ
60025	683	3	left	leave	VBN
60025	683	4	may	may	MD
60025	683	5	be	be	VB
60025	683	6	prepared	prepare	VBN
60025	683	7	for	for	IN
60025	683	8	breakfast	breakfast	NN
60025	683	9	next	next	JJ
60025	683	10	morning	morning	NN
60025	683	11	.	.	.
60025	684	1	It	-PRON-	PRP
60025	684	2	should	should	MD
60025	684	3	be	be	VB
60025	684	4	put	put	VBN
60025	684	5	into	into	IN
60025	684	6	a	a	DT
60025	684	7	skillet	skillet	NN
60025	684	8	or	or	CC
60025	684	9	spider	spider	NN
60025	684	10	,	,	,
60025	684	11	which	which	WDT
60025	684	12	must	must	MD
60025	684	13	be	be	VB
60025	684	14	well	well	RB
60025	684	15	buttered	butter	VBN
60025	684	16	inside	inside	RB
60025	684	17	,	,	,
60025	684	18	and	and	CC
60025	684	19	set	set	VBN
60025	684	20	over	over	RP
60025	684	21	hot	hot	JJ
60025	684	22	coals	coal	NNS
60025	684	23	to	to	TO
60025	684	24	warm	warm	VB
60025	684	25	and	and	CC
60025	684	26	brown	brown	JJ
60025	684	27	.	.	.
60025	685	1	Or	or	CC
60025	685	2	it	-PRON-	PRP
60025	685	3	may	may	MD
60025	685	4	be	be	VB
60025	685	5	made	make	VBN
60025	685	6	up	up	RP
60025	685	7	into	into	IN
60025	685	8	small	small	JJ
60025	685	9	cakes	cake	NNS
60025	685	10	and	and	CC
60025	685	11	fried	fry	VBN
60025	685	12	.	.	.
60025	686	1	You	-PRON-	PRP
60025	686	2	may	may	MD
60025	686	3	add	add	VB
60025	686	4	to	to	IN
60025	686	5	the	the	DT
60025	686	6	mixture	mixture	NN
60025	686	7	onions	onion	NNS
60025	686	8	boiled	boil	VBN
60025	686	9	and	and	CC
60025	686	10	chopped	chop	VBN
60025	686	11	.	.	.
60025	687	1	TO	to	IN
60025	687	2	BOIL	BOIL	NNP
60025	687	3	FRESH	FRESH	NNP
60025	687	4	COD	COD	NNP
60025	687	5	.	.	.
60025	688	1	Having	have	VBG
60025	688	2	washed	wash	VBN
60025	688	3	and	and	CC
60025	688	4	cleaned	clean	VBD
60025	688	5	the	the	DT
60025	688	6	fish	fish	NN
60025	688	7	,	,	,
60025	688	8	leave	leave	VB
60025	688	9	out	out	RP
60025	688	10	the	the	DT
60025	688	11	roe	roe	NN
60025	688	12	and	and	CC
60025	688	13	liver	liver	NN
60025	688	14	;	;	:
60025	688	15	rub	rub	VB
60025	688	16	some	some	DT
60025	688	17	salt	salt	NN
60025	688	18	on	on	IN
60025	688	19	the	the	DT
60025	688	20	inside	inside	NN
60025	688	21	,	,	,
60025	688	22	and	and	CC
60025	688	23	if	if	IN
60025	688	24	the	the	DT
60025	688	25	weather	weather	NN
60025	688	26	is	be	VBZ
60025	688	27	very	very	RB
60025	688	28	cold	cold	JJ
60025	688	29	you	-PRON-	PRP
60025	688	30	may	may	MD
60025	688	31	keep	keep	VB
60025	688	32	it	-PRON-	PRP
60025	688	33	till	till	IN
60025	688	34	next	next	JJ
60025	688	35	day	day	NN
60025	688	36	.	.	.
60025	689	1	Put	put	VB
60025	689	2	sufficient	sufficient	JJ
60025	689	3	water	water	NN
60025	689	4	in	in	IN
60025	689	5	the	the	DT
60025	689	6	fish	fish	NN
60025	689	7	-	-	HYPH
60025	689	8	kettle	kettle	NN
60025	689	9	to	to	TO
60025	689	10	cover	cover	VB
60025	689	11	the	the	DT
60025	689	12	fish	fish	NN
60025	689	13	very	very	RB
60025	689	14	well	well	RB
60025	689	15	,	,	,
60025	689	16	and	and	CC
60025	689	17	add	add	VB
60025	689	18	to	to	IN
60025	689	19	the	the	DT
60025	689	20	water	water	NN
60025	689	21	a	a	DT
60025	689	22	large	large	JJ
60025	689	23	handful	handful	NN
60025	689	24	of	of	IN
60025	689	25	salt	salt	NN
60025	689	26	.	.	.
60025	690	1	As	as	RB
60025	690	2	soon	soon	RB
60025	690	3	as	as	IN
60025	690	4	the	the	DT
60025	690	5	salt	salt	NN
60025	690	6	is	be	VBZ
60025	690	7	entirely	entirely	RB
60025	690	8	melted	melt	VBN
60025	690	9	put	put	VBN
60025	690	10	in	in	IN
60025	690	11	the	the	DT
60025	690	12	fish	fish	NN
60025	690	13	.	.	.
60025	691	1	A	a	DT
60025	691	2	very	very	RB
60025	691	3	small	small	JJ
60025	691	4	codfish	codfish	NN
60025	691	5	will	will	MD
60025	691	6	be	be	VB
60025	691	7	done	do	VBN
60025	691	8	in	in	IN
60025	691	9	about	about	RB
60025	691	10	twenty	twenty	CD
60025	691	11	minutes	minute	NNS
60025	691	12	,	,	,
60025	691	13	(	(	-LRB-
60025	691	14	after	after	IN
60025	691	15	the	the	DT
60025	691	16	water	water	NN
60025	691	17	has	have	VBZ
60025	691	18	boiled	boil	VBN
60025	691	19	;	;	:
60025	691	20	)	)	-RRB-
60025	691	21	a	a	DT
60025	691	22	large	large	JJ
60025	691	23	one	one	NN
60025	691	24	will	will	MD
60025	691	25	take	take	VB
60025	691	26	half	half	PDT
60025	691	27	an	an	DT
60025	691	28	hour	hour	NN
60025	691	29	,	,	,
60025	691	30	or	or	CC
60025	691	31	more	more	JJR
60025	691	32	.	.	.
60025	692	1	Garnish	garnish	VB
60025	692	2	with	with	IN
60025	692	3	the	the	DT
60025	692	4	roe	roe	NNP
60025	692	5	and	and	CC
60025	692	6	liver	liver	NNP
60025	692	7	fried	fry	VBN
60025	692	8	,	,	,
60025	692	9	or	or	CC
60025	692	10	with	with	IN
60025	692	11	scraped	scrape	VBN
60025	692	12	horseradish	horseradish	JJ
60025	692	13	.	.	.
60025	693	1	Send	send	VB
60025	693	2	it	-PRON-	PRP
60025	693	3	to	to	TO
60025	693	4	table	table	VB
60025	693	5	with	with	IN
60025	693	6	oyster	oyster	NN
60025	693	7	-	-	HYPH
60025	693	8	sauce	sauce	NN
60025	693	9	in	in	IN
60025	693	10	a	a	DT
60025	693	11	boat	boat	NN
60025	693	12	.	.	.
60025	694	1	Or	or	CC
60025	694	2	you	-PRON-	PRP
60025	694	3	may	may	MD
60025	694	4	make	make	VB
60025	694	5	a	a	DT
60025	694	6	sauce	sauce	NN
60025	694	7	by	by	IN
60025	694	8	flavouring	flavour	VBG
60025	694	9	your	-PRON-	PRP$
60025	694	10	melted	melted	JJ
60025	694	11	butter	butter	NN
60025	694	12	with	with	IN
60025	694	13	a	a	DT
60025	694	14	glass	glass	NN
60025	694	15	of	of	IN
60025	694	16	port	port	NN
60025	694	17	wine	wine	NN
60025	694	18	,	,	,
60025	694	19	and	and	CC
60025	694	20	a	a	DT
60025	694	21	table	table	NN
60025	694	22	-	-	HYPH
60025	694	23	spoonful	spoonful	JJ
60025	694	24	or	or	CC
60025	694	25	more	more	JJR
60025	694	26	,	,	,
60025	694	27	of	of	IN
60025	694	28	soy	soy	NN
60025	694	29	.	.	.
60025	695	1	ANOTHER	another	JJ
60025	695	2	WAY	way	NN
60025	695	3	OF	of	IN
60025	695	4	BOILING	boiling	NN
60025	695	5	FRESH	FRESH	NNP
60025	695	6	COD	COD	NNP
60025	695	7	.	.	.
60025	696	1	Put	put	VB
60025	696	2	the	the	DT
60025	696	3	fish	fish	NN
60025	696	4	into	into	IN
60025	696	5	cold	cold	JJ
60025	696	6	water	water	NN
60025	696	7	with	with	IN
60025	696	8	a	a	DT
60025	696	9	handful	handful	NN
60025	696	10	of	of	IN
60025	696	11	salt	salt	NN
60025	696	12	,	,	,
60025	696	13	and	and	CC
60025	696	14	let	let	VB
60025	696	15	it	-PRON-	PRP
60025	696	16	slowly	slowly	RB
60025	696	17	and	and	CC
60025	696	18	gradually	gradually	RB
60025	696	19	warm	warm	JJ
60025	696	20	for	for	IN
60025	696	21	three	three	CD
60025	696	22	hours	hour	NNS
60025	696	23	if	if	IN
60025	696	24	the	the	DT
60025	696	25	cod	cod	NN
60025	696	26	is	be	VBZ
60025	696	27	large	large	JJ
60025	696	28	,	,	,
60025	696	29	and	and	CC
60025	696	30	two	two	CD
60025	696	31	hours	hour	NNS
60025	696	32	if	if	IN
60025	696	33	it	-PRON-	PRP
60025	696	34	is	be	VBZ
60025	696	35	small	small	JJ
60025	696	36	.	.	.
60025	697	1	Then	then	RB
60025	697	2	increase	increase	VB
60025	697	3	the	the	DT
60025	697	4	fire	fire	NN
60025	697	5	,	,	,
60025	697	6	and	and	CC
60025	697	7	boil	boil	VB
60025	697	8	it	-PRON-	PRP
60025	697	9	hard	hard	JJ
60025	697	10	for	for	IN
60025	697	11	a	a	DT
60025	697	12	few	few	JJ
60025	697	13	minutes	minute	NNS
60025	697	14	only	only	RB
60025	697	15	.	.	.
60025	698	1	BAKED	BAKED	NNP
60025	698	2	SHAD	SHAD	NNP
60025	698	3	.	.	.
60025	699	1	Keep	keep	VB
60025	699	2	on	on	IN
60025	699	3	the	the	DT
60025	699	4	head	head	NN
60025	699	5	and	and	CC
60025	699	6	fins	fin	NNS
60025	699	7	.	.	.
60025	700	1	Make	make	VB
60025	700	2	a	a	DT
60025	700	3	force	force	NN
60025	700	4	-	-	HYPH
60025	700	5	meat	meat	NN
60025	700	6	or	or	CC
60025	700	7	stuffing	stuffing	NN
60025	700	8	of	of	IN
60025	700	9	grated	grate	VBN
60025	700	10	bread	bread	NN
60025	700	11	crumbs	crumb	NNS
60025	700	12	,	,	,
60025	700	13	cold	cold	JJ
60025	700	14	boiled	boil	VBN
60025	700	15	ham	ham	NN
60025	700	16	or	or	CC
60025	700	17	bacon	bacon	NNP
60025	700	18	minced	mince	VBD
60025	700	19	fine	fine	JJ
60025	700	20	,	,	,
60025	700	21	sweet	sweet	JJ
60025	700	22	marjoram	marjoram	NNP
60025	700	23	,	,	,
60025	700	24	red	red	JJ
60025	700	25	pepper	pepper	NN
60025	700	26	,	,	,
60025	700	27	and	and	CC
60025	700	28	a	a	DT
60025	700	29	little	little	RB
60025	700	30	powdered	powdered	JJ
60025	700	31	mace	mace	NN
60025	700	32	or	or	CC
60025	700	33	cloves	clove	NNS
60025	700	34	.	.	.
60025	701	1	Moisten	moisten	VB
60025	701	2	it	-PRON-	PRP
60025	701	3	with	with	IN
60025	701	4	beaten	beat	VBN
60025	701	5	yolk	yolk	NNP
60025	701	6	of	of	IN
60025	701	7	egg	egg	NN
60025	701	8	.	.	.
60025	702	1	Stuff	stuff	NN
60025	702	2	the	the	DT
60025	702	3	inside	inside	NN
60025	702	4	of	of	IN
60025	702	5	the	the	DT
60025	702	6	fish	fish	NN
60025	702	7	with	with	IN
60025	702	8	it	-PRON-	PRP
60025	702	9	,	,	,
60025	702	10	reserving	reserve	VBG
60025	702	11	a	a	DT
60025	702	12	little	little	JJ
60025	702	13	to	to	TO
60025	702	14	rub	rub	VB
60025	702	15	over	over	RP
60025	702	16	the	the	DT
60025	702	17	outside	outside	NN
60025	702	18	,	,	,
60025	702	19	having	have	VBG
60025	702	20	first	first	RB
60025	702	21	rubbed	rub	VBN
60025	702	22	the	the	DT
60025	702	23	fish	fish	NN
60025	702	24	all	all	RB
60025	702	25	over	over	RB
60025	702	26	with	with	IN
60025	702	27	yolk	yolk	NNP
60025	702	28	of	of	IN
60025	702	29	egg	egg	NN
60025	702	30	.	.	.
60025	703	1	Lay	lay	VB
60025	703	2	the	the	DT
60025	703	3	fish	fish	NN
60025	703	4	in	in	IN
60025	703	5	a	a	DT
60025	703	6	deep	deep	JJ
60025	703	7	pan	pan	NN
60025	703	8	,	,	,
60025	703	9	patting	pat	VBG
60025	703	10	its	-PRON-	PRP$
60025	703	11	tail	tail	NN
60025	703	12	to	to	IN
60025	703	13	its	-PRON-	PRP$
60025	703	14	mouth	mouth	NN
60025	703	15	.	.	.
60025	704	1	Pour	pour	VB
60025	704	2	into	into	IN
60025	704	3	the	the	DT
60025	704	4	bottom	bottom	NN
60025	704	5	of	of	IN
60025	704	6	the	the	DT
60025	704	7	pan	pan	NN
60025	704	8	a	a	DT
60025	704	9	little	little	JJ
60025	704	10	water	water	NN
60025	704	11	,	,	,
60025	704	12	and	and	CC
60025	704	13	add	add	VB
60025	704	14	a	a	DT
60025	704	15	jill	jill	NN
60025	704	16	of	of	IN
60025	704	17	port	port	NN
60025	704	18	wine	wine	NN
60025	704	19	,	,	,
60025	704	20	and	and	CC
60025	704	21	a	a	DT
60025	704	22	piece	piece	NN
60025	704	23	of	of	IN
60025	704	24	butter	butter	NN
60025	704	25	rolled	roll	VBN
60025	704	26	in	in	IN
60025	704	27	flour	flour	NN
60025	704	28	.	.	.
60025	705	1	Bake	bake	VB
60025	705	2	it	-PRON-	PRP
60025	705	3	well	well	RB
60025	705	4	,	,	,
60025	705	5	and	and	CC
60025	705	6	when	when	WRB
60025	705	7	it	-PRON-	PRP
60025	705	8	is	be	VBZ
60025	705	9	done	do	VBN
60025	705	10	,	,	,
60025	705	11	send	send	VB
60025	705	12	it	-PRON-	PRP
60025	705	13	to	to	TO
60025	705	14	table	table	VB
60025	705	15	with	with	IN
60025	705	16	the	the	DT
60025	705	17	gravy	gravy	NN
60025	705	18	poured	pour	VBD
60025	705	19	round	round	IN
60025	705	20	it	-PRON-	PRP
60025	705	21	.	.	.
60025	706	1	Garnish	garnish	VB
60025	706	2	with	with	IN
60025	706	3	slices	slice	NNS
60025	706	4	of	of	IN
60025	706	5	lemon	lemon	NN
60025	706	6	.	.	.
60025	707	1	Any	any	DT
60025	707	2	fish	fish	NN
60025	707	3	may	may	MD
60025	707	4	be	be	VB
60025	707	5	baked	bake	VBN
60025	707	6	in	in	IN
60025	707	7	the	the	DT
60025	707	8	same	same	JJ
60025	707	9	manner	manner	NN
60025	707	10	.	.	.
60025	708	1	A	a	DT
60025	708	2	large	large	JJ
60025	708	3	fish	fish	NN
60025	708	4	of	of	IN
60025	708	5	ten	ten	CD
60025	708	6	or	or	CC
60025	708	7	twelve	twelve	CD
60025	708	8	pounds	pound	NNS
60025	708	9	weight	weight	NN
60025	708	10	,	,	,
60025	708	11	will	will	MD
60025	708	12	require	require	VB
60025	708	13	about	about	RB
60025	708	14	two	two	CD
60025	708	15	hours	hour	NNS
60025	708	16	baking	baking	NN
60025	708	17	.	.	.
60025	709	1	TO	to	IN
60025	709	2	BROIL	BROIL	NNP
60025	709	3	A	A	NNP
60025	709	4	SHAD	SHAD	NNP
60025	709	5	.	.	.
60025	710	1	Split	split	VB
60025	710	2	and	and	CC
60025	710	3	wash	wash	VB
60025	710	4	the	the	DT
60025	710	5	shad	shad	NN
60025	710	6	,	,	,
60025	710	7	and	and	CC
60025	710	8	afterwards	afterwards	RB
60025	710	9	dry	dry	VB
60025	710	10	it	-PRON-	PRP
60025	710	11	in	in	IN
60025	710	12	a	a	DT
60025	710	13	cloth	cloth	NN
60025	710	14	.	.	.
60025	711	1	Season	season	VB
60025	711	2	it	-PRON-	PRP
60025	711	3	with	with	IN
60025	711	4	salt	salt	NN
60025	711	5	and	and	CC
60025	711	6	pepper	pepper	NN
60025	711	7	.	.	.
60025	712	1	Have	have	VBP
60025	712	2	ready	ready	JJ
60025	712	3	a	a	DT
60025	712	4	bed	bed	NN
60025	712	5	of	of	IN
60025	712	6	clear	clear	JJ
60025	712	7	bright	bright	JJ
60025	712	8	coals	coal	NNS
60025	712	9	.	.	.
60025	713	1	Grease	grease	VB
60025	713	2	your	-PRON-	PRP$
60025	713	3	gridiron	gridiron	NN
60025	713	4	well	well	UH
60025	713	5	,	,	,
60025	713	6	and	and	CC
60025	713	7	as	as	RB
60025	713	8	soon	soon	RB
60025	713	9	as	as	IN
60025	713	10	it	-PRON-	PRP
60025	713	11	is	be	VBZ
60025	713	12	hot	hot	JJ
60025	713	13	lay	lie	VBD
60025	713	14	the	the	DT
60025	713	15	shad	shad	NN
60025	713	16	upon	upon	IN
60025	713	17	it	-PRON-	PRP
60025	713	18	,	,	,
60025	713	19	and	and	CC
60025	713	20	broil	broil	VB
60025	713	21	it	-PRON-	PRP
60025	713	22	for	for	IN
60025	713	23	about	about	RB
60025	713	24	a	a	DT
60025	713	25	quarter	quarter	NN
60025	713	26	of	of	IN
60025	713	27	an	an	DT
60025	713	28	hour	hour	NN
60025	713	29	or	or	CC
60025	713	30	more	more	JJR
60025	713	31	,	,	,
60025	713	32	according	accord	VBG
60025	713	33	to	to	IN
60025	713	34	the	the	DT
60025	713	35	thickness	thickness	NN
60025	713	36	.	.	.
60025	714	1	Butter	butter	VB
60025	714	2	it	-PRON-	PRP
60025	714	3	well	well	RB
60025	714	4	,	,	,
60025	714	5	and	and	CC
60025	714	6	send	send	VB
60025	714	7	it	-PRON-	PRP
60025	714	8	to	to	IN
60025	714	9	table	table	NN
60025	714	10	.	.	.
60025	715	1	You	-PRON-	PRP
60025	715	2	may	may	MD
60025	715	3	serve	serve	VB
60025	715	4	with	with	IN
60025	715	5	it	-PRON-	PRP
60025	715	6	melted	melt	VBD
60025	715	7	butter	butter	NN
60025	715	8	in	in	IN
60025	715	9	a	a	DT
60025	715	10	sauce	sauce	NN
60025	715	11	-	-	HYPH
60025	715	12	boat	boat	NN
60025	715	13	.	.	.
60025	716	1	Or	or	CC
60025	716	2	you	-PRON-	PRP
60025	716	3	may	may	MD
60025	716	4	cut	cut	VB
60025	716	5	it	-PRON-	PRP
60025	716	6	into	into	IN
60025	716	7	three	three	CD
60025	716	8	pieces	piece	NNS
60025	716	9	and	and	CC
60025	716	10	broil	broil	VB
60025	716	11	it	-PRON-	PRP
60025	716	12	without	without	IN
60025	716	13	splitting	splitting	NN
60025	716	14	.	.	.
60025	717	1	It	-PRON-	PRP
60025	717	2	will	will	MD
60025	717	3	then	then	RB
60025	717	4	,	,	,
60025	717	5	of	of	IN
60025	717	6	course	course	NN
60025	717	7	,	,	,
60025	717	8	require	require	VB
60025	717	9	a	a	DT
60025	717	10	longer	long	JJR
60025	717	11	time	time	NN
60025	717	12	.	.	.
60025	718	1	If	if	IN
60025	718	2	done	do	VBN
60025	718	3	in	in	IN
60025	718	4	this	this	DT
60025	718	5	manner	manner	NN
60025	718	6	,	,	,
60025	718	7	send	send	VB
60025	718	8	it	-PRON-	PRP
60025	718	9	to	to	IN
60025	718	10	table	table	NN
60025	718	11	with	with	IN
60025	718	12	melted	melted	JJ
60025	718	13	butter	butter	NN
60025	718	14	poured	pour	VBN
60025	718	15	over	over	IN
60025	718	16	it	-PRON-	PRP
60025	718	17	.	.	.
60025	719	1	BOILED	BOILED	NNP
60025	719	2	ROCK	ROCK	NNP
60025	719	3	-	-	HYPH
60025	719	4	FISH	FISH	NNP
60025	719	5	.	.	.
60025	720	1	Having	have	VBG
60025	720	2	cleaned	clean	VBN
60025	720	3	the	the	DT
60025	720	4	rock	rock	NN
60025	720	5	-	-	HYPH
60025	720	6	fish	fish	NN
60025	720	7	,	,	,
60025	720	8	put	put	VBD
60025	720	9	it	-PRON-	PRP
60025	720	10	into	into	IN
60025	720	11	a	a	DT
60025	720	12	fish	fish	NN
60025	720	13	-	-	HYPH
60025	720	14	kettle	kettle	NN
60025	720	15	with	with	IN
60025	720	16	water	water	NN
60025	720	17	enough	enough	RB
60025	720	18	to	to	TO
60025	720	19	cover	cover	VB
60025	720	20	it	-PRON-	PRP
60025	720	21	well	well	RB
60025	720	22	,	,	,
60025	720	23	having	have	VBG
60025	720	24	first	first	RB
60025	720	25	dissolved	dissolve	VBN
60025	720	26	a	a	DT
60025	720	27	handful	handful	NN
60025	720	28	of	of	IN
60025	720	29	salt	salt	NN
60025	720	30	in	in	IN
60025	720	31	the	the	DT
60025	720	32	water	water	NN
60025	720	33	.	.	.
60025	721	1	Set	set	VB
60025	721	2	it	-PRON-	PRP
60025	721	3	over	over	IN
60025	721	4	a	a	DT
60025	721	5	moderate	moderate	JJ
60025	721	6	fire	fire	NN
60025	721	7	,	,	,
60025	721	8	and	and	CC
60025	721	9	do	do	VBP
60025	721	10	not	not	RB
60025	721	11	let	let	VB
60025	721	12	it	-PRON-	PRP
60025	721	13	boil	boil	VB
60025	721	14	too	too	RB
60025	721	15	fast	fast	RB
60025	721	16	.	.	.
60025	722	1	Skim	Skim	NNP
60025	722	2	it	-PRON-	PRP
60025	722	3	well	well	RB
60025	722	4	.	.	.
60025	723	1	When	when	WRB
60025	723	2	done	do	VBN
60025	723	3	,	,	,
60025	723	4	drain	drain	VB
60025	723	5	it	-PRON-	PRP
60025	723	6	,	,	,
60025	723	7	and	and	CC
60025	723	8	put	put	VBD
60025	723	9	it	-PRON-	PRP
60025	723	10	on	on	IN
60025	723	11	a	a	DT
60025	723	12	large	large	JJ
60025	723	13	dish	dish	NN
60025	723	14	.	.	.
60025	724	1	Have	have	VBP
60025	724	2	ready	ready	JJ
60025	724	3	a	a	DT
60025	724	4	few	few	JJ
60025	724	5	eggs	egg	NNS
60025	724	6	boiled	boil	VBD
60025	724	7	hard	hard	RB
60025	724	8	.	.	.
60025	725	1	Cut	cut	VB
60025	725	2	them	-PRON-	PRP
60025	725	3	in	in	IN
60025	725	4	half	half	DT
60025	725	5	,	,	,
60025	725	6	and	and	CC
60025	725	7	lay	lie	VBD
60025	725	8	them	-PRON-	PRP
60025	725	9	closely	closely	RB
60025	725	10	on	on	IN
60025	725	11	the	the	DT
60025	725	12	back	back	NN
60025	725	13	of	of	IN
60025	725	14	the	the	DT
60025	725	15	fish	fish	NN
60025	725	16	in	in	IN
60025	725	17	a	a	DT
60025	725	18	straight	straight	JJ
60025	725	19	line	line	NN
60025	725	20	from	from	IN
60025	725	21	the	the	DT
60025	725	22	head	head	NN
60025	725	23	to	to	IN
60025	725	24	the	the	DT
60025	725	25	tail	tail	NN
60025	725	26	.	.	.
60025	726	1	Send	send	VB
60025	726	2	with	with	IN
60025	726	3	it	-PRON-	PRP
60025	726	4	in	in	IN
60025	726	5	a	a	DT
60025	726	6	boat	boat	NN
60025	726	7	,	,	,
60025	726	8	celery	celery	NN
60025	726	9	sauce	sauce	NN
60025	726	10	flavoured	flavour	VBN
60025	726	11	with	with	IN
60025	726	12	a	a	DT
60025	726	13	little	little	JJ
60025	726	14	cayenne	cayenne	NN
60025	726	15	.	.	.
60025	727	1	SEA	SEA	NNP
60025	727	2	BASS	bass	NN
60025	727	3	OR	or	CC
60025	727	4	BLACK	black	NN
60025	727	5	FISH	FISH	NNS
60025	727	6	.	.	.
60025	728	1	May	May	MD
60025	728	2	be	be	VB
60025	728	3	boiled	boil	VBN
60025	728	4	and	and	CC
60025	728	5	served	serve	VBN
60025	728	6	up	up	RP
60025	728	7	in	in	IN
60025	728	8	the	the	DT
60025	728	9	above	above	JJ
60025	728	10	manner	manner	NN
60025	728	11	.	.	.
60025	729	1	PICKLED	pickled	NN
60025	729	2	ROCK	ROCK	NNP
60025	729	3	-	-	HYPH
60025	729	4	FISH	FISH	NNS
60025	729	5	.	.	.
60025	730	1	Have	have	VBP
60025	730	2	ready	ready	JJ
60025	730	3	a	a	DT
60025	730	4	large	large	JJ
60025	730	5	rock	rock	NN
60025	730	6	-	-	HYPH
60025	730	7	fish	fish	NN
60025	730	8	.	.	.
60025	731	1	Put	put	VB
60025	731	2	on	on	RP
60025	731	3	your	-PRON-	PRP$
60025	731	4	fish	fish	NN
60025	731	5	-	-	HYPH
60025	731	6	kettle	kettle	NN
60025	731	7	with	with	IN
60025	731	8	a	a	DT
60025	731	9	sufficiency	sufficiency	NN
60025	731	10	of	of	IN
60025	731	11	water	water	NN
60025	731	12	to	to	TO
60025	731	13	cover	cover	VB
60025	731	14	the	the	DT
60025	731	15	fish	fish	NN
60025	731	16	amply	amply	JJ
60025	731	17	;	;	:
60025	731	18	spring	spring	VB
60025	731	19	or	or	CC
60025	731	20	pump	pump	VB
60025	731	21	water	water	NN
60025	731	22	is	be	VBZ
60025	731	23	best	good	JJS
60025	731	24	.	.	.
60025	732	1	As	as	RB
60025	732	2	soon	soon	RB
60025	732	3	as	as	IN
60025	732	4	the	the	DT
60025	732	5	water	water	NN
60025	732	6	boils	boil	VBZ
60025	732	7	,	,	,
60025	732	8	throw	throw	VB
60025	732	9	in	in	RP
60025	732	10	a	a	DT
60025	732	11	tea	tea	NN
60025	732	12	-	-	HYPH
60025	732	13	cup	cup	NN
60025	732	14	full	full	JJ
60025	732	15	of	of	IN
60025	732	16	salt	salt	NN
60025	732	17	,	,	,
60025	732	18	and	and	CC
60025	732	19	put	put	VBD
60025	732	20	in	in	IN
60025	732	21	the	the	DT
60025	732	22	fish	fish	NN
60025	732	23	.	.	.
60025	733	1	Boil	boil	VB
60025	733	2	it	-PRON-	PRP
60025	733	3	gently	gently	RB
60025	733	4	for	for	IN
60025	733	5	about	about	RB
60025	733	6	half	half	PDT
60025	733	7	an	an	DT
60025	733	8	hour	hour	NN
60025	733	9	,	,	,
60025	733	10	skimming	skim	VBG
60025	733	11	it	-PRON-	PRP
60025	733	12	well	well	RB
60025	733	13	.	.	.
60025	734	1	Then	then	RB
60025	734	2	take	take	VB
60025	734	3	it	-PRON-	PRP
60025	734	4	out	out	RP
60025	734	5	,	,	,
60025	734	6	and	and	CC
60025	734	7	drain	drain	VB
60025	734	8	it	-PRON-	PRP
60025	734	9	,	,	,
60025	734	10	laying	lay	VBG
60025	734	11	it	-PRON-	PRP
60025	734	12	slantingly	slantingly	RB
60025	734	13	.	.	.
60025	735	1	Reserve	reserve	VB
60025	735	2	a	a	DT
60025	735	3	part	part	NN
60025	735	4	of	of	IN
60025	735	5	the	the	DT
60025	735	6	water	water	NN
60025	735	7	in	in	IN
60025	735	8	which	which	WDT
60025	735	9	the	the	DT
60025	735	10	fish	fish	NN
60025	735	11	has	have	VBZ
60025	735	12	been	be	VBN
60025	735	13	boiled	boil	VBN
60025	735	14	,	,	,
60025	735	15	and	and	CC
60025	735	16	season	season	VB
60025	735	17	it	-PRON-	PRP
60025	735	18	to	to	IN
60025	735	19	your	-PRON-	PRP$
60025	735	20	taste	taste	NN
60025	735	21	with	with	IN
60025	735	22	whole	whole	JJ
60025	735	23	cloves	clove	NNS
60025	735	24	,	,	,
60025	735	25	pepper	pepper	NN
60025	735	26	,	,	,
60025	735	27	and	and	CC
60025	735	28	mace	mace	NN
60025	735	29	.	.	.
60025	736	1	Boil	boil	VB
60025	736	2	it	-PRON-	PRP
60025	736	3	up	up	RP
60025	736	4	to	to	TO
60025	736	5	extract	extract	VB
60025	736	6	the	the	DT
60025	736	7	strength	strength	NN
60025	736	8	from	from	IN
60025	736	9	the	the	DT
60025	736	10	spice	spice	NN
60025	736	11	,	,	,
60025	736	12	and	and	CC
60025	736	13	after	after	IN
60025	736	14	it	-PRON-	PRP
60025	736	15	has	have	VBZ
60025	736	16	boiled	boil	VBN
60025	736	17	add	add	VB
60025	736	18	to	to	IN
60025	736	19	it	-PRON-	PRP
60025	736	20	an	an	DT
60025	736	21	equal	equal	JJ
60025	736	22	quantity	quantity	NN
60025	736	23	of	of	IN
60025	736	24	the	the	DT
60025	736	25	best	good	JJS
60025	736	26	vinegar	vinegar	NN
60025	736	27	.	.	.
60025	737	1	You	-PRON-	PRP
60025	737	2	must	must	MD
60025	737	3	have	have	VB
60025	737	4	enough	enough	JJ
60025	737	5	of	of	IN
60025	737	6	this	this	DT
60025	737	7	liquid	liquid	NN
60025	737	8	to	to	TO
60025	737	9	cover	cover	VB
60025	737	10	the	the	DT
60025	737	11	fish	fish	NN
60025	737	12	again	again	RB
60025	737	13	.	.	.
60025	738	1	When	when	WRB
60025	738	2	the	the	DT
60025	738	3	fish	fish	NN
60025	738	4	is	be	VBZ
60025	738	5	quite	quite	RB
60025	738	6	cold	cold	JJ
60025	738	7	,	,	,
60025	738	8	cut	cut	VBD
60025	738	9	off	off	RP
60025	738	10	the	the	DT
60025	738	11	head	head	NN
60025	738	12	and	and	CC
60025	738	13	tail	tail	NN
60025	738	14	,	,	,
60025	738	15	and	and	CC
60025	738	16	cut	cut	VBD
60025	738	17	the	the	DT
60025	738	18	body	body	NN
60025	738	19	into	into	IN
60025	738	20	large	large	JJ
60025	738	21	pieces	piece	NNS
60025	738	22	,	,	,
60025	738	23	extracting	extract	VBG
60025	738	24	the	the	DT
60025	738	25	back	back	NN
60025	738	26	-	-	HYPH
60025	738	27	bone	bone	NN
60025	738	28	.	.	.
60025	739	1	Put	put	VB
60025	739	2	it	-PRON-	PRP
60025	739	3	into	into	IN
60025	739	4	a	a	DT
60025	739	5	stone	stone	NN
60025	739	6	jar	jar	NN
60025	739	7	,	,	,
60025	739	8	and	and	CC
60025	739	9	when	when	WRB
60025	739	10	the	the	DT
60025	739	11	spiced	spiced	JJ
60025	739	12	liquor	liquor	NN
60025	739	13	is	be	VBZ
60025	739	14	cold	cold	JJ
60025	739	15	,	,	,
60025	739	16	pour	pour	VB
60025	739	17	it	-PRON-	PRP
60025	739	18	on	on	IN
60025	739	19	the	the	DT
60025	739	20	fish	fish	NN
60025	739	21	,	,	,
60025	739	22	cover	cover	VB
60025	739	23	the	the	DT
60025	739	24	jar	jar	NN
60025	739	25	closely	closely	RB
60025	739	26	,	,	,
60025	739	27	and	and	CC
60025	739	28	set	set	VBD
60025	739	29	it	-PRON-	PRP
60025	739	30	in	in	IN
60025	739	31	a	a	DT
60025	739	32	cool	cool	JJ
60025	739	33	place	place	NN
60025	739	34	.	.	.
60025	740	1	It	-PRON-	PRP
60025	740	2	will	will	MD
60025	740	3	be	be	VB
60025	740	4	fit	fit	JJ
60025	740	5	for	for	IN
60025	740	6	use	use	NN
60025	740	7	in	in	IN
60025	740	8	a	a	DT
60025	740	9	day	day	NN
60025	740	10	or	or	CC
60025	740	11	two	two	CD
60025	740	12	,	,	,
60025	740	13	and	and	CC
60025	740	14	if	if	IN
60025	740	15	well	well	RB
60025	740	16	secured	secure	VBN
60025	740	17	from	from	IN
60025	740	18	the	the	DT
60025	740	19	air	air	NN
60025	740	20	,	,	,
60025	740	21	and	and	CC
60025	740	22	put	put	VBD
60025	740	23	into	into	IN
60025	740	24	a	a	DT
60025	740	25	cold	cold	JJ
60025	740	26	place	place	NN
60025	740	27	will	will	MD
60025	740	28	keep	keep	VB
60025	740	29	a	a	DT
60025	740	30	fortnight	fortnight	NN
60025	740	31	.	.	.
60025	741	1	FRIED	FRIED	NNP
60025	741	2	PERCH	PERCH	NNP
60025	741	3	.	.	.
60025	742	1	Having	have	VBG
60025	742	2	cleaned	clean	VBN
60025	742	3	the	the	DT
60025	742	4	fish	fish	NN
60025	742	5	and	and	CC
60025	742	6	dried	dry	VBD
60025	742	7	them	-PRON-	PRP
60025	742	8	with	with	IN
60025	742	9	a	a	DT
60025	742	10	cloth	cloth	NN
60025	742	11	,	,	,
60025	742	12	lay	lie	VBD
60025	742	13	them	-PRON-	PRP
60025	742	14	,	,	,
60025	742	15	side	side	NN
60025	742	16	by	by	IN
60025	742	17	side	side	NN
60025	742	18	,	,	,
60025	742	19	on	on	IN
60025	742	20	a	a	DT
60025	742	21	board	board	NN
60025	742	22	or	or	CC
60025	742	23	large	large	JJ
60025	742	24	dish	dish	NN
60025	742	25	;	;	:
60025	742	26	sprinkle	sprinkle	VB
60025	742	27	them	-PRON-	PRP
60025	742	28	with	with	IN
60025	742	29	salt	salt	NN
60025	742	30	,	,	,
60025	742	31	and	and	CC
60025	742	32	dredge	dredge	VB
60025	742	33	them	-PRON-	PRP
60025	742	34	with	with	IN
60025	742	35	flour	flour	NN
60025	742	36	.	.	.
60025	743	1	After	after	IN
60025	743	2	a	a	DT
60025	743	3	while	while	NN
60025	743	4	turn	turn	VB
60025	743	5	them	-PRON-	PRP
60025	743	6	,	,	,
60025	743	7	and	and	CC
60025	743	8	salt	salt	NN
60025	743	9	and	and	CC
60025	743	10	dredge	dredge	VB
60025	743	11	the	the	DT
60025	743	12	other	other	JJ
60025	743	13	side	side	NN
60025	743	14	.	.	.
60025	744	1	Put	put	VB
60025	744	2	some	some	DT
60025	744	3	lard	lard	NN
60025	744	4	or	or	CC
60025	744	5	fresh	fresh	JJ
60025	744	6	beef	beef	NN
60025	744	7	-	-	HYPH
60025	744	8	dripping	drip	VBG
60025	744	9	into	into	IN
60025	744	10	a	a	DT
60025	744	11	frying	frying	JJ
60025	744	12	-	-	HYPH
60025	744	13	pan	pan	NN
60025	744	14	,	,	,
60025	744	15	and	and	CC
60025	744	16	hold	hold	VB
60025	744	17	it	-PRON-	PRP
60025	744	18	over	over	IN
60025	744	19	the	the	DT
60025	744	20	fire	fire	NN
60025	744	21	.	.	.
60025	745	1	When	when	WRB
60025	745	2	the	the	DT
60025	745	3	lard	lard	NN
60025	745	4	boils	boil	VBZ
60025	745	5	,	,	,
60025	745	6	put	put	VBN
60025	745	7	in	in	IN
60025	745	8	the	the	DT
60025	745	9	fish	fish	NN
60025	745	10	and	and	CC
60025	745	11	fry	fry	VB
60025	745	12	them	-PRON-	PRP
60025	745	13	of	of	IN
60025	745	14	a	a	DT
60025	745	15	yellowish	yellowish	JJ
60025	745	16	brown	brown	NN
60025	745	17	.	.	.
60025	746	1	Send	send	VB
60025	746	2	to	to	TO
60025	746	3	table	table	NN
60025	746	4	with	with	IN
60025	746	5	them	-PRON-	PRP
60025	746	6	in	in	IN
60025	746	7	a	a	DT
60025	746	8	boat	boat	NN
60025	746	9	,	,	,
60025	746	10	melted	melted	JJ
60025	746	11	butter	butter	NN
60025	746	12	flavoured	flavour	VBN
60025	746	13	with	with	IN
60025	746	14	soy	soy	NN
60025	746	15	or	or	CC
60025	746	16	catchup	catchup	NN
60025	746	17	.	.	.
60025	747	1	Flounders	flounder	NNS
60025	747	2	or	or	CC
60025	747	3	other	other	JJ
60025	747	4	small	small	JJ
60025	747	5	fish	fish	NN
60025	747	6	may	may	MD
60025	747	7	be	be	VB
60025	747	8	fried	fry	VBN
60025	747	9	in	in	IN
60025	747	10	the	the	DT
60025	747	11	same	same	JJ
60025	747	12	manner	manner	NN
60025	747	13	.	.	.
60025	748	1	Also	also	RB
60025	748	2	tutaug	tutaug	NN
60025	748	3	or	or	CC
60025	748	4	porgies	porgy	NNS
60025	748	5	.	.	.
60025	749	1	You	-PRON-	PRP
60025	749	2	may	may	MD
60025	749	3	know	know	VB
60025	749	4	when	when	WRB
60025	749	5	the	the	DT
60025	749	6	lard	lard	NN
60025	749	7	or	or	CC
60025	749	8	dripping	dripping	JJ
60025	749	9	is	be	VBZ
60025	749	10	hot	hot	JJ
60025	749	11	enough	enough	RB
60025	749	12	,	,	,
60025	749	13	by	by	IN
60025	749	14	dipping	dip	VBG
60025	749	15	in	in	IN
60025	749	16	the	the	DT
60025	749	17	tail	tail	NN
60025	749	18	of	of	IN
60025	749	19	one	one	CD
60025	749	20	of	of	IN
60025	749	21	the	the	DT
60025	749	22	fish	fish	NN
60025	749	23	.	.	.
60025	750	1	If	if	IN
60025	750	2	it	-PRON-	PRP
60025	750	3	becomes	become	VBZ
60025	750	4	crisp	crisp	RB
60025	750	5	immediately	immediately	RB
60025	750	6	,	,	,
60025	750	7	the	the	DT
60025	750	8	lard	lard	NN
60025	750	9	is	be	VBZ
60025	750	10	in	in	IN
60025	750	11	a	a	DT
60025	750	12	proper	proper	JJ
60025	750	13	state	state	NN
60025	750	14	for	for	IN
60025	750	15	frying	fry	VBG
60025	750	16	.	.	.
60025	751	1	Or	or	CC
60025	751	2	you	-PRON-	PRP
60025	751	3	may	may	MD
60025	751	4	try	try	VB
60025	751	5	it	-PRON-	PRP
60025	751	6	with	with	IN
60025	751	7	a	a	DT
60025	751	8	piece	piece	NN
60025	751	9	of	of	IN
60025	751	10	stale	stale	JJ
60025	751	11	bread	bread	NN
60025	751	12	,	,	,
60025	751	13	which	which	WDT
60025	751	14	will	will	MD
60025	751	15	become	become	VB
60025	751	16	brown	brown	JJ
60025	751	17	directly	directly	RB
60025	751	18	,	,	,
60025	751	19	if	if	IN
60025	751	20	the	the	DT
60025	751	21	lard	lard	NN
60025	751	22	is	be	VBZ
60025	751	23	in	in	IN
60025	751	24	order	order	NN
60025	751	25	.	.	.
60025	752	1	There	there	EX
60025	752	2	should	should	MD
60025	752	3	always	always	RB
60025	752	4	be	be	VB
60025	752	5	enough	enough	JJ
60025	752	6	of	of	IN
60025	752	7	lard	lard	NN
60025	752	8	to	to	TO
60025	752	9	cover	cover	VB
60025	752	10	the	the	DT
60025	752	11	fish	fish	NN
60025	752	12	entirely	entirely	RB
60025	752	13	.	.	.
60025	753	1	After	after	IN
60025	753	2	they	-PRON-	PRP
60025	753	3	have	have	VBP
60025	753	4	fried	fry	VBN
60025	753	5	five	five	CD
60025	753	6	minutes	minute	NNS
60025	753	7	on	on	IN
60025	753	8	one	one	CD
60025	753	9	side	side	NN
60025	753	10	,	,	,
60025	753	11	turn	turn	VB
60025	753	12	them	-PRON-	PRP
60025	753	13	and	and	CC
60025	753	14	fry	fry	VB
60025	753	15	them	-PRON-	PRP
60025	753	16	five	five	CD
60025	753	17	minutes	minute	NNS
60025	753	18	on	on	IN
60025	753	19	the	the	DT
60025	753	20	other	other	JJ
60025	753	21	.	.	.
60025	754	1	Skim	Skim	NNP
60025	754	2	the	the	DT
60025	754	3	lard	lard	NN
60025	754	4	or	or	CC
60025	754	5	dripping	dripping	NN
60025	754	6	always	always	RB
60025	754	7	before	before	IN
60025	754	8	you	-PRON-	PRP
60025	754	9	put	put	VBP
60025	754	10	in	in	IN
60025	754	11	the	the	DT
60025	754	12	fish	fish	NN
60025	754	13	.	.	.
60025	755	1	TO	to	IN
60025	755	2	FRY	FRY	NNP
60025	755	3	TROUT	trout	NN
60025	755	4	.	.	.
60025	756	1	Having	have	VBG
60025	756	2	cleaned	clean	VBN
60025	756	3	the	the	DT
60025	756	4	fish	fish	NN
60025	756	5	,	,	,
60025	756	6	and	and	CC
60025	756	7	cut	cut	VBD
60025	756	8	off	off	RP
60025	756	9	the	the	DT
60025	756	10	fins	fin	NNS
60025	756	11	,	,	,
60025	756	12	dredge	dredge	VB
60025	756	13	them	-PRON-	PRP
60025	756	14	with	with	IN
60025	756	15	flour	flour	NN
60025	756	16	.	.	.
60025	757	1	Have	have	VBP
60025	757	2	ready	ready	JJ
60025	757	3	some	some	DT
60025	757	4	beaten	beat	VBN
60025	757	5	yolk	yolk	NN
60025	757	6	of	of	IN
60025	757	7	egg	egg	NN
60025	757	8	,	,	,
60025	757	9	and	and	CC
60025	757	10	in	in	IN
60025	757	11	a	a	DT
60025	757	12	separate	separate	JJ
60025	757	13	dish	dish	NN
60025	757	14	some	some	DT
60025	757	15	grated	grate	VBN
60025	757	16	bread	bread	NN
60025	757	17	crumbs	crumb	NNS
60025	757	18	.	.	.
60025	758	1	Dip	dip	VB
60025	758	2	each	each	DT
60025	758	3	fish	fish	NN
60025	758	4	into	into	IN
60025	758	5	the	the	DT
60025	758	6	egg	egg	NN
60025	758	7	,	,	,
60025	758	8	and	and	CC
60025	758	9	then	then	RB
60025	758	10	strew	strew	VBD
60025	758	11	them	-PRON-	PRP
60025	758	12	with	with	IN
60025	758	13	bread	bread	NN
60025	758	14	crumbs	crumb	NNS
60025	758	15	.	.	.
60025	759	1	Put	put	VB
60025	759	2	some	some	DT
60025	759	3	butter	butter	NN
60025	759	4	or	or	CC
60025	759	5	fresh	fresh	JJ
60025	759	6	beef	beef	NN
60025	759	7	-	-	HYPH
60025	759	8	dripping	drip	VBG
60025	759	9	into	into	IN
60025	759	10	a	a	DT
60025	759	11	frying	frying	JJ
60025	759	12	-	-	HYPH
60025	759	13	pan	pan	NN
60025	759	14	,	,	,
60025	759	15	and	and	CC
60025	759	16	hold	hold	VB
60025	759	17	it	-PRON-	PRP
60025	759	18	over	over	IN
60025	759	19	the	the	DT
60025	759	20	fire	fire	NN
60025	759	21	till	till	IN
60025	759	22	it	-PRON-	PRP
60025	759	23	is	be	VBZ
60025	759	24	boiling	boil	VBG
60025	759	25	hot	hot	RB
60025	759	26	;	;	:
60025	759	27	then	then	RB
60025	759	28	,	,	,
60025	759	29	(	(	-LRB-
60025	759	30	having	have	VBG
60025	759	31	skimmed	skim	VBN
60025	759	32	it	-PRON-	PRP
60025	759	33	,	,	,
60025	759	34	)	)	-RRB-
60025	759	35	put	put	VBD
60025	759	36	in	in	IN
60025	759	37	the	the	DT
60025	759	38	fish	fish	NN
60025	759	39	and	and	CC
60025	759	40	fry	fry	VB
60025	759	41	them	-PRON-	PRP
60025	759	42	.	.	.
60025	760	1	Prepare	prepare	VB
60025	760	2	some	some	DT
60025	760	3	melted	melted	JJ
60025	760	4	butter	butter	NN
60025	760	5	with	with	IN
60025	760	6	a	a	DT
60025	760	7	spoonful	spoonful	JJ
60025	760	8	of	of	IN
60025	760	9	mushroom	mushroom	NN
60025	760	10	-	-	HYPH
60025	760	11	catchup	catchup	JJ
60025	760	12	and	and	CC
60025	760	13	a	a	DT
60025	760	14	spoonful	spoonful	NN
60025	760	15	of	of	IN
60025	760	16	lemon	lemon	NN
60025	760	17	-	-	HYPH
60025	760	18	pickle	pickle	NN
60025	760	19	stirred	stir	VBD
60025	760	20	into	into	IN
60025	760	21	it	-PRON-	PRP
60025	760	22	.	.	.
60025	761	1	Send	send	VB
60025	761	2	it	-PRON-	PRP
60025	761	3	to	to	TO
60025	761	4	table	table	VB
60025	761	5	in	in	IN
60025	761	6	a	a	DT
60025	761	7	sauce	sauce	NN
60025	761	8	-	-	HYPH
60025	761	9	boat	boat	NN
60025	761	10	to	to	TO
60025	761	11	eat	eat	VB
60025	761	12	with	with	IN
60025	761	13	the	the	DT
60025	761	14	fish	fish	NN
60025	761	15	.	.	.
60025	762	1	You	-PRON-	PRP
60025	762	2	may	may	MD
60025	762	3	fry	fry	VB
60025	762	4	carp	carp	NN
60025	762	5	and	and	CC
60025	762	6	flounders	flounder	NNS
60025	762	7	in	in	IN
60025	762	8	the	the	DT
60025	762	9	same	same	JJ
60025	762	10	manner	manner	NN
60025	762	11	.	.	.
60025	763	1	TO	to	IN
60025	763	2	BOIL	BOIL	NNP
60025	763	3	TROUT	TROUT	NNP
60025	763	4	.	.	.
60025	764	1	Put	put	VB
60025	764	2	a	a	DT
60025	764	3	handful	handful	NN
60025	764	4	of	of	IN
60025	764	5	salt	salt	NN
60025	764	6	into	into	IN
60025	764	7	the	the	DT
60025	764	8	water	water	NN
60025	764	9	.	.	.
60025	765	1	When	when	WRB
60025	765	2	it	-PRON-	PRP
60025	765	3	boils	boil	VBZ
60025	765	4	put	put	VBN
60025	765	5	in	in	IN
60025	765	6	the	the	DT
60025	765	7	trout	trout	NN
60025	765	8	.	.	.
60025	766	1	Boil	boil	VB
60025	766	2	them	-PRON-	PRP
60025	766	3	fast	fast	VBP
60025	766	4	about	about	RB
60025	766	5	twenty	twenty	CD
60025	766	6	minutes	minute	NNS
60025	766	7	,	,	,
60025	766	8	according	accord	VBG
60025	766	9	to	to	IN
60025	766	10	their	-PRON-	PRP$
60025	766	11	size	size	NN
60025	766	12	.	.	.
60025	767	1	For	for	IN
60025	767	2	sauce	sauce	NN
60025	767	3	,	,	,
60025	767	4	send	send	VB
60025	767	5	with	with	IN
60025	767	6	them	-PRON-	PRP
60025	767	7	melted	melt	VBN
60025	767	8	butter	butter	NN
60025	767	9	,	,	,
60025	767	10	and	and	CC
60025	767	11	put	put	VBD
60025	767	12	some	some	DT
60025	767	13	soy	soy	NN
60025	767	14	into	into	IN
60025	767	15	it	-PRON-	PRP
60025	767	16	;	;	:
60025	767	17	or	or	CC
60025	767	18	flavour	flavour	VB
60025	767	19	it	-PRON-	PRP
60025	767	20	with	with	IN
60025	767	21	catchup	catchup	NNP
60025	767	22	.	.	.
60025	768	1	FRIED	FRIED	NNP
60025	768	2	SEA	SEA	NNP
60025	768	3	BASS	BASS	NNP
60025	768	4	.	.	.
60025	769	1	Score	score	VB
60025	769	2	the	the	DT
60025	769	3	fish	fish	NN
60025	769	4	on	on	IN
60025	769	5	the	the	DT
60025	769	6	back	back	NN
60025	769	7	with	with	IN
60025	769	8	a	a	DT
60025	769	9	knife	knife	NN
60025	769	10	,	,	,
60025	769	11	and	and	CC
60025	769	12	season	season	VB
60025	769	13	them	-PRON-	PRP
60025	769	14	with	with	IN
60025	769	15	salt	salt	NN
60025	769	16	and	and	CC
60025	769	17	cayenne	cayenne	NN
60025	769	18	pepper	pepper	NN
60025	769	19	.	.	.
60025	770	1	Cut	cut	VB
60025	770	2	some	some	DT
60025	770	3	small	small	JJ
60025	770	4	onions	onion	NNS
60025	770	5	in	in	IN
60025	770	6	round	round	JJ
60025	770	7	slices	slice	NNS
60025	770	8	,	,	,
60025	770	9	and	and	CC
60025	770	10	chop	chop	VB
60025	770	11	fine	fine	RB
60025	770	12	a	a	DT
60025	770	13	bunch	bunch	NN
60025	770	14	of	of	IN
60025	770	15	parsley	parsley	NN
60025	770	16	.	.	.
60025	771	1	Put	put	VB
60025	771	2	some	some	DT
60025	771	3	butter	butter	NN
60025	771	4	into	into	IN
60025	771	5	a	a	DT
60025	771	6	frying	frying	JJ
60025	771	7	-	-	HYPH
60025	771	8	pan	pan	NN
60025	771	9	over	over	IN
60025	771	10	the	the	DT
60025	771	11	fire	fire	NN
60025	771	12	,	,	,
60025	771	13	and	and	CC
60025	771	14	when	when	WRB
60025	771	15	it	-PRON-	PRP
60025	771	16	is	be	VBZ
60025	771	17	boiling	boil	VBG
60025	771	18	hot	hot	JJ
60025	771	19	lay	lay	NN
60025	771	20	in	in	IN
60025	771	21	the	the	DT
60025	771	22	fish	fish	NN
60025	771	23	.	.	.
60025	772	1	When	when	WRB
60025	772	2	they	-PRON-	PRP
60025	772	3	are	be	VBP
60025	772	4	about	about	RB
60025	772	5	half	half	RB
60025	772	6	done	do	VBN
60025	772	7	put	put	NN
60025	772	8	the	the	DT
60025	772	9	onions	onion	NNS
60025	772	10	and	and	CC
60025	772	11	parsley	parsley	NN
60025	772	12	into	into	IN
60025	772	13	the	the	DT
60025	772	14	pan	pan	NN
60025	772	15	.	.	.
60025	773	1	Keep	keep	VB
60025	773	2	turning	turn	VBG
60025	773	3	the	the	DT
60025	773	4	fish	fish	NN
60025	773	5	that	that	WDT
60025	773	6	the	the	DT
60025	773	7	onions	onion	NNS
60025	773	8	and	and	CC
60025	773	9	parsley	parsley	NNP
60025	773	10	may	may	MD
60025	773	11	adhere	adhere	VB
60025	773	12	to	to	IN
60025	773	13	both	both	DT
60025	773	14	sides	side	NNS
60025	773	15	.	.	.
60025	774	1	When	when	WRB
60025	774	2	quite	quite	RB
60025	774	3	done	do	VBN
60025	774	4	,	,	,
60025	774	5	put	put	VB
60025	774	6	them	-PRON-	PRP
60025	774	7	into	into	IN
60025	774	8	the	the	DT
60025	774	9	dish	dish	NN
60025	774	10	in	in	IN
60025	774	11	which	which	WDT
60025	774	12	they	-PRON-	PRP
60025	774	13	are	be	VBP
60025	774	14	to	to	TO
60025	774	15	go	go	VB
60025	774	16	to	to	IN
60025	774	17	table	table	NN
60025	774	18	,	,	,
60025	774	19	and	and	CC
60025	774	20	garnish	garnish	VB
60025	774	21	the	the	DT
60025	774	22	edge	edge	NN
60025	774	23	of	of	IN
60025	774	24	the	the	DT
60025	774	25	dish	dish	NN
60025	774	26	with	with	IN
60025	774	27	hard	hard	JJ
60025	774	28	boiled	boil	VBN
60025	774	29	eggs	egg	NNS
60025	774	30	cut	cut	VBN
60025	774	31	in	in	IN
60025	774	32	round	round	JJ
60025	774	33	slices	slice	NNS
60025	774	34	.	.	.
60025	775	1	Make	make	VB
60025	775	2	in	in	IN
60025	775	3	the	the	DT
60025	775	4	pan	pan	NN
60025	775	5	in	in	IN
60025	775	6	which	which	WDT
60025	775	7	they	-PRON-	PRP
60025	775	8	have	have	VBP
60025	775	9	been	be	VBN
60025	775	10	fried	fry	VBN
60025	775	11	,	,	,
60025	775	12	a	a	DT
60025	775	13	gravy	gravy	NN
60025	775	14	,	,	,
60025	775	15	by	by	IN
60025	775	16	adding	add	VBG
60025	775	17	some	some	DT
60025	775	18	butter	butter	NN
60025	775	19	rolled	roll	VBN
60025	775	20	in	in	IN
60025	775	21	flour	flour	NN
60025	775	22	,	,	,
60025	775	23	and	and	CC
60025	775	24	a	a	DT
60025	775	25	small	small	JJ
60025	775	26	quantity	quantity	NN
60025	775	27	of	of	IN
60025	775	28	vinegar	vinegar	NN
60025	775	29	.	.	.
60025	776	1	Pour	pour	VB
60025	776	2	it	-PRON-	PRP
60025	776	3	into	into	IN
60025	776	4	the	the	DT
60025	776	5	dish	dish	NN
60025	776	6	with	with	IN
60025	776	7	the	the	DT
60025	776	8	fish	fish	NN
60025	776	9	.	.	.
60025	777	1	STURGEON	STURGEON	NNP
60025	777	2	CUTLETS	CUTLETS	NNP
60025	777	3	OR	or	CC
60025	777	4	STEAKS	STEAKS	NNP
60025	777	5	.	.	.
60025	778	1	This	this	DT
60025	778	2	is	be	VBZ
60025	778	3	the	the	DT
60025	778	4	most	most	RBS
60025	778	5	approved	approve	VBN
60025	778	6	way	way	NN
60025	778	7	of	of	IN
60025	778	8	dressing	dress	VBG
60025	778	9	sturgeon	sturgeon	NN
60025	778	10	.	.	.
60025	779	1	Carefully	carefully	RB
60025	779	2	take	take	VB
60025	779	3	off	off	RP
60025	779	4	the	the	DT
60025	779	5	skin	skin	NN
60025	779	6	,	,	,
60025	779	7	as	as	IN
60025	779	8	its	-PRON-	PRP$
60025	779	9	oiliness	oiliness	NN
60025	779	10	will	will	MD
60025	779	11	give	give	VB
60025	779	12	the	the	DT
60025	779	13	fish	fish	NN
60025	779	14	a	a	DT
60025	779	15	strong	strong	JJ
60025	779	16	and	and	CC
60025	779	17	disagreeable	disagreeable	JJ
60025	779	18	taste	taste	NN
60025	779	19	when	when	WRB
60025	779	20	cooked	cook	VBN
60025	779	21	.	.	.
60025	780	1	Cut	cut	NN
60025	780	2	from	from	IN
60025	780	3	the	the	DT
60025	780	4	tail	tail	NN
60025	780	5	-	-	HYPH
60025	780	6	piece	piece	NN
60025	780	7	slices	slice	NNS
60025	780	8	about	about	IN
60025	780	9	half	half	PDT
60025	780	10	an	an	DT
60025	780	11	inch	inch	NN
60025	780	12	thick	thick	JJ
60025	780	13	,	,	,
60025	780	14	rub	rub	VB
60025	780	15	them	-PRON-	PRP
60025	780	16	with	with	IN
60025	780	17	salt	salt	NN
60025	780	18	,	,	,
60025	780	19	and	and	CC
60025	780	20	broil	broil	VB
60025	780	21	them	-PRON-	PRP
60025	780	22	over	over	IN
60025	780	23	a	a	DT
60025	780	24	clear	clear	JJ
60025	780	25	fire	fire	NN
60025	780	26	of	of	IN
60025	780	27	bright	bright	JJ
60025	780	28	coals	coal	NNS
60025	780	29	.	.	.
60025	781	1	Butter	butter	VB
60025	781	2	them	-PRON-	PRP
60025	781	3	,	,	,
60025	781	4	sprinkle	sprinkle	VB
60025	781	5	them	-PRON-	PRP
60025	781	6	with	with	IN
60025	781	7	cayenne	cayenne	NN
60025	781	8	pepper	pepper	NN
60025	781	9	,	,	,
60025	781	10	and	and	CC
60025	781	11	send	send	VB
60025	781	12	them	-PRON-	PRP
60025	781	13	to	to	TO
60025	781	14	table	table	VB
60025	781	15	hot	hot	JJ
60025	781	16	,	,	,
60025	781	17	garnished	garnish	VBN
60025	781	18	with	with	IN
60025	781	19	sliced	slice	VBN
60025	781	20	lemon	lemon	NN
60025	781	21	,	,	,
60025	781	22	as	as	IN
60025	781	23	lemon	lemon	NN
60025	781	24	-	-	HYPH
60025	781	25	juice	juice	NN
60025	781	26	is	be	VBZ
60025	781	27	generally	generally	RB
60025	781	28	squeezed	squeeze	VBN
60025	781	29	over	over	IN
60025	781	30	them	-PRON-	PRP
60025	781	31	when	when	WRB
60025	781	32	eaten	eat	VBN
60025	781	33	.	.	.
60025	782	1	Another	another	DT
60025	782	2	way	way	NN
60025	782	3	is	be	VBZ
60025	782	4	to	to	TO
60025	782	5	make	make	VB
60025	782	6	a	a	DT
60025	782	7	seasoning	seasoning	NN
60025	782	8	of	of	IN
60025	782	9	bread	bread	NN
60025	782	10	crumbs	crumb	NNS
60025	782	11	,	,	,
60025	782	12	sweet	sweet	JJ
60025	782	13	herbs	herb	NNS
60025	782	14	,	,	,
60025	782	15	pepper	pepper	NN
60025	782	16	and	and	CC
60025	782	17	salt	salt	NN
60025	782	18	.	.	.
60025	783	1	First	first	RB
60025	783	2	dip	dip	VB
60025	783	3	the	the	DT
60025	783	4	slices	slice	NNS
60025	783	5	of	of	IN
60025	783	6	sturgeon	sturgeon	NNP
60025	783	7	in	in	IN
60025	783	8	beaten	beat	VBN
60025	783	9	yolk	yolk	NNP
60025	783	10	of	of	IN
60025	783	11	egg	egg	NN
60025	783	12	,	,	,
60025	783	13	then	then	RB
60025	783	14	cover	cover	VB
60025	783	15	them	-PRON-	PRP
60025	783	16	with	with	IN
60025	783	17	seasoning	seasoning	NN
60025	783	18	,	,	,
60025	783	19	wrap	wrap	VB
60025	783	20	them	-PRON-	PRP
60025	783	21	up	up	RP
60025	783	22	closely	closely	RB
60025	783	23	in	in	IN
60025	783	24	sheets	sheet	NNS
60025	783	25	of	of	IN
60025	783	26	white	white	JJ
60025	783	27	paper	paper	NN
60025	783	28	well	well	NNP
60025	783	29	buttered	butter	VBD
60025	783	30	,	,	,
60025	783	31	broil	broil	VB
60025	783	32	them	-PRON-	PRP
60025	783	33	over	over	IN
60025	783	34	a	a	DT
60025	783	35	clear	clear	JJ
60025	783	36	fire	fire	NN
60025	783	37	,	,	,
60025	783	38	and	and	CC
60025	783	39	send	send	VB
60025	783	40	them	-PRON-	PRP
60025	783	41	to	to	TO
60025	783	42	table	table	VB
60025	783	43	either	either	CC
60025	783	44	with	with	IN
60025	783	45	or	or	CC
60025	783	46	without	without	IN
60025	783	47	the	the	DT
60025	783	48	papers	paper	NNS
60025	783	49	.	.	.
60025	784	1	STEWED	STEWED	NNS
60025	784	2	CARP	CARP	NNP
60025	784	3	.	.	.
60025	785	1	Having	have	VBG
60025	785	2	cut	cut	VBN
60025	785	3	off	off	RP
60025	785	4	the	the	DT
60025	785	5	head	head	NN
60025	785	6	,	,	,
60025	785	7	tail	tail	NN
60025	785	8	,	,	,
60025	785	9	and	and	CC
60025	785	10	fins	fin	NNS
60025	785	11	,	,	,
60025	785	12	season	season	VBP
60025	785	13	the	the	DT
60025	785	14	carp	carp	NN
60025	785	15	with	with	IN
60025	785	16	salt	salt	NN
60025	785	17	,	,	,
60025	785	18	pepper	pepper	NN
60025	785	19	,	,	,
60025	785	20	and	and	CC
60025	785	21	powdered	powder	VBN
60025	785	22	mace	mace	NN
60025	785	23	,	,	,
60025	785	24	both	both	CC
60025	785	25	inside	inside	IN
60025	785	26	and	and	CC
60025	785	27	out	out	RB
60025	785	28	.	.	.
60025	786	1	Rub	rub	VB
60025	786	2	the	the	DT
60025	786	3	seasoning	seasoning	NN
60025	786	4	on	on	IN
60025	786	5	very	very	RB
60025	786	6	well	well	RB
60025	786	7	,	,	,
60025	786	8	and	and	CC
60025	786	9	let	let	VB
60025	786	10	them	-PRON-	PRP
60025	786	11	lay	lay	VB
60025	786	12	in	in	IN
60025	786	13	it	-PRON-	PRP
60025	786	14	an	an	DT
60025	786	15	hour	hour	NN
60025	786	16	.	.	.
60025	787	1	Then	then	RB
60025	787	2	put	put	VB
60025	787	3	them	-PRON-	PRP
60025	787	4	into	into	IN
60025	787	5	a	a	DT
60025	787	6	stew	stew	NN
60025	787	7	-	-	HYPH
60025	787	8	pan	pan	NN
60025	787	9	with	with	IN
60025	787	10	a	a	DT
60025	787	11	little	little	JJ
60025	787	12	parsley	parsley	NN
60025	787	13	shred	shre	VBN
60025	787	14	fine	fine	RB
60025	787	15	,	,	,
60025	787	16	a	a	DT
60025	787	17	whole	whole	JJ
60025	787	18	onion	onion	NN
60025	787	19	,	,	,
60025	787	20	a	a	DT
60025	787	21	little	little	RB
60025	787	22	sweet	sweet	JJ
60025	787	23	marjoram	marjoram	NNP
60025	787	24	,	,	,
60025	787	25	a	a	DT
60025	787	26	tea	tea	NN
60025	787	27	-	-	HYPH
60025	787	28	cup	cup	NN
60025	787	29	of	of	IN
60025	787	30	thick	thick	JJ
60025	787	31	cream	cream	NN
60025	787	32	or	or	CC
60025	787	33	very	very	RB
60025	787	34	rich	rich	JJ
60025	787	35	milk	milk	NN
60025	787	36	,	,	,
60025	787	37	and	and	CC
60025	787	38	a	a	DT
60025	787	39	lump	lump	NN
60025	787	40	of	of	IN
60025	787	41	butter	butter	NN
60025	787	42	rolled	roll	VBN
60025	787	43	in	in	IN
60025	787	44	flour	flour	NN
60025	787	45	.	.	.
60025	788	1	Pour	pour	VB
60025	788	2	in	in	IN
60025	788	3	sufficient	sufficient	JJ
60025	788	4	water	water	NN
60025	788	5	to	to	TO
60025	788	6	cover	cover	VB
60025	788	7	the	the	DT
60025	788	8	carp	carp	NN
60025	788	9	,	,	,
60025	788	10	and	and	CC
60025	788	11	let	let	VB
60025	788	12	it	-PRON-	PRP
60025	788	13	stew	stew	VB
60025	788	14	half	half	PDT
60025	788	15	an	an	DT
60025	788	16	hour	hour	NN
60025	788	17	.	.	.
60025	789	1	Some	some	DT
60025	789	2	port	port	NN
60025	789	3	wine	wine	NN
60025	789	4	will	will	MD
60025	789	5	improve	improve	VB
60025	789	6	it	-PRON-	PRP
60025	789	7	.	.	.
60025	790	1	Perch	perch	NN
60025	790	2	may	may	MD
60025	790	3	be	be	VB
60025	790	4	done	do	VBN
60025	790	5	in	in	IN
60025	790	6	the	the	DT
60025	790	7	same	same	JJ
60025	790	8	way	way	NN
60025	790	9	.	.	.
60025	791	1	You	-PRON-	PRP
60025	791	2	may	may	MD
60025	791	3	dress	dress	VB
60025	791	4	a	a	DT
60025	791	5	piece	piece	NN
60025	791	6	of	of	IN
60025	791	7	sturgeon	sturgeon	NNP
60025	791	8	in	in	IN
60025	791	9	this	this	DT
60025	791	10	manner	manner	NN
60025	791	11	,	,	,
60025	791	12	but	but	CC
60025	791	13	you	-PRON-	PRP
60025	791	14	must	must	MD
60025	791	15	first	first	RB
60025	791	16	boil	boil	VB
60025	791	17	it	-PRON-	PRP
60025	791	18	for	for	IN
60025	791	19	twenty	twenty	CD
60025	791	20	minutes	minute	NNS
60025	791	21	to	to	TO
60025	791	22	extract	extract	VB
60025	791	23	the	the	DT
60025	791	24	oil	oil	NN
60025	791	25	.	.	.
60025	792	1	Take	take	VB
60025	792	2	off	off	RP
60025	792	3	the	the	DT
60025	792	4	skin	skin	NN
60025	792	5	before	before	IN
60025	792	6	you	-PRON-	PRP
60025	792	7	proceed	proceed	VBP
60025	792	8	to	to	TO
60025	792	9	stew	stew	VB
60025	792	10	the	the	DT
60025	792	11	fish	fish	NN
60025	792	12	.	.	.
60025	793	1	CHOWDER	CHOWDER	NNP
60025	793	2	.	.	.
60025	794	1	Take	take	VB
60025	794	2	half	half	PDT
60025	794	3	a	a	DT
60025	794	4	pound	pound	NN
60025	794	5	of	of	IN
60025	794	6	salt	salt	NN
60025	794	7	pork	pork	NN
60025	794	8	,	,	,
60025	794	9	and	and	CC
60025	794	10	having	have	VBG
60025	794	11	half	half	NN
60025	794	12	boiled	boil	VBN
60025	794	13	it	-PRON-	PRP
60025	794	14	,	,	,
60025	794	15	cut	cut	VBD
60025	794	16	it	-PRON-	PRP
60025	794	17	into	into	IN
60025	794	18	slips	slip	NNS
60025	794	19	,	,	,
60025	794	20	and	and	CC
60025	794	21	with	with	IN
60025	794	22	some	some	DT
60025	794	23	of	of	IN
60025	794	24	them	-PRON-	PRP
60025	794	25	cover	cover	VBP
60025	794	26	the	the	DT
60025	794	27	bottom	bottom	NN
60025	794	28	of	of	IN
60025	794	29	a	a	DT
60025	794	30	pot	pot	NN
60025	794	31	.	.	.
60025	795	1	Then	then	RB
60025	795	2	strew	strew	VBD
60025	795	3	on	on	IN
60025	795	4	some	some	DT
60025	795	5	sliced	sliced	JJ
60025	795	6	onion	onion	NN
60025	795	7	.	.	.
60025	796	1	Have	have	VBP
60025	796	2	ready	ready	JJ
60025	796	3	a	a	DT
60025	796	4	large	large	JJ
60025	796	5	fresh	fresh	JJ
60025	796	6	cod	cod	NN
60025	796	7	,	,	,
60025	796	8	or	or	CC
60025	796	9	an	an	DT
60025	796	10	equal	equal	JJ
60025	796	11	quantity	quantity	NN
60025	796	12	of	of	IN
60025	796	13	haddock	haddock	NN
60025	796	14	,	,	,
60025	796	15	tutaug	tutaug	NNP
60025	796	16	,	,	,
60025	796	17	or	or	CC
60025	796	18	any	any	DT
60025	796	19	other	other	JJ
60025	796	20	firm	firm	JJ
60025	796	21	fish	fish	NN
60025	796	22	.	.	.
60025	797	1	Cut	cut	VB
60025	797	2	the	the	DT
60025	797	3	fish	fish	NN
60025	797	4	into	into	IN
60025	797	5	large	large	JJ
60025	797	6	pieces	piece	NNS
60025	797	7	,	,	,
60025	797	8	and	and	CC
60025	797	9	lay	lie	VBD
60025	797	10	part	part	NN
60025	797	11	of	of	IN
60025	797	12	it	-PRON-	PRP
60025	797	13	on	on	IN
60025	797	14	the	the	DT
60025	797	15	pork	pork	NN
60025	797	16	and	and	CC
60025	797	17	onions	onion	NNS
60025	797	18	.	.	.
60025	798	1	Season	season	VB
60025	798	2	it	-PRON-	PRP
60025	798	3	with	with	IN
60025	798	4	pepper	pepper	NN
60025	798	5	.	.	.
60025	799	1	Then	then	RB
60025	799	2	cover	cover	VB
60025	799	3	it	-PRON-	PRP
60025	799	4	with	with	IN
60025	799	5	a	a	DT
60025	799	6	layer	layer	NN
60025	799	7	of	of	IN
60025	799	8	biscuit	biscuit	NN
60025	799	9	,	,	,
60025	799	10	or	or	CC
60025	799	11	crackers	cracker	NNS
60025	799	12	that	that	WDT
60025	799	13	have	have	VBP
60025	799	14	been	be	VBN
60025	799	15	previously	previously	RB
60025	799	16	soaked	soak	VBN
60025	799	17	in	in	IN
60025	799	18	milk	milk	NN
60025	799	19	or	or	CC
60025	799	20	water	water	NN
60025	799	21	.	.	.
60025	800	1	You	-PRON-	PRP
60025	800	2	may	may	MD
60025	800	3	add	add	VB
60025	800	4	also	also	RB
60025	800	5	a	a	DT
60025	800	6	layer	layer	NN
60025	800	7	of	of	IN
60025	800	8	sliced	sliced	JJ
60025	800	9	potatoes	potato	NNS
60025	800	10	.	.	.
60025	801	1	Next	next	JJ
60025	801	2	proceed	proceed	NN
60025	801	3	with	with	IN
60025	801	4	a	a	DT
60025	801	5	second	second	JJ
60025	801	6	layer	layer	NN
60025	801	7	of	of	IN
60025	801	8	pork	pork	NN
60025	801	9	,	,	,
60025	801	10	onions	onion	NNS
60025	801	11	,	,	,
60025	801	12	fish	fish	NN
60025	801	13	,	,	,
60025	801	14	&	&	CC
60025	801	15	c.	c.	NNP
60025	801	16	and	and	CC
60025	801	17	continue	continue	VB
60025	801	18	as	as	IN
60025	801	19	before	before	IN
60025	801	20	till	till	IN
60025	801	21	the	the	DT
60025	801	22	pot	pot	NN
60025	801	23	is	be	VBZ
60025	801	24	nearly	nearly	RB
60025	801	25	full	full	JJ
60025	801	26	;	;	:
60025	801	27	finishing	finish	VBG
60025	801	28	with	with	IN
60025	801	29	soaked	soak	VBN
60025	801	30	crackers	cracker	NNS
60025	801	31	.	.	.
60025	802	1	Pour	pour	VB
60025	802	2	in	in	IN
60025	802	3	about	about	IN
60025	802	4	a	a	DT
60025	802	5	pint	pint	NN
60025	802	6	and	and	CC
60025	802	7	a	a	DT
60025	802	8	half	half	NN
60025	802	9	of	of	IN
60025	802	10	cold	cold	JJ
60025	802	11	water	water	NN
60025	802	12	.	.	.
60025	803	1	Cover	cover	VB
60025	803	2	it	-PRON-	PRP
60025	803	3	close	close	RB
60025	803	4	,	,	,
60025	803	5	set	set	VBD
60025	803	6	it	-PRON-	PRP
60025	803	7	on	on	IN
60025	803	8	hot	hot	JJ
60025	803	9	coals	coal	NNS
60025	803	10	,	,	,
60025	803	11	and	and	CC
60025	803	12	let	let	VB
60025	803	13	it	-PRON-	PRP
60025	803	14	simmer	simmer	VB
60025	803	15	about	about	IN
60025	803	16	an	an	DT
60025	803	17	hour	hour	NN
60025	803	18	.	.	.
60025	804	1	Then	then	RB
60025	804	2	skim	skim	VB
60025	804	3	it	-PRON-	PRP
60025	804	4	,	,	,
60025	804	5	and	and	CC
60025	804	6	turn	turn	VB
60025	804	7	it	-PRON-	PRP
60025	804	8	out	out	RP
60025	804	9	into	into	IN
60025	804	10	a	a	DT
60025	804	11	deep	deep	JJ
60025	804	12	dish	dish	NN
60025	804	13	.	.	.
60025	805	1	Leave	leave	VB
60025	805	2	the	the	DT
60025	805	3	gravy	gravy	NN
60025	805	4	in	in	IN
60025	805	5	the	the	DT
60025	805	6	pot	pot	NN
60025	805	7	till	till	IN
60025	805	8	you	-PRON-	PRP
60025	805	9	have	have	VBP
60025	805	10	thickened	thicken	VBN
60025	805	11	it	-PRON-	PRP
60025	805	12	with	with	IN
60025	805	13	a	a	DT
60025	805	14	bit	bit	NN
60025	805	15	of	of	IN
60025	805	16	butter	butter	NN
60025	805	17	rolled	roll	VBN
60025	805	18	in	in	IN
60025	805	19	flour	flour	NN
60025	805	20	,	,	,
60025	805	21	and	and	CC
60025	805	22	some	some	DT
60025	805	23	chopped	chop	VBN
60025	805	24	parsley	parsley	NN
60025	805	25	.	.	.
60025	806	1	Then	then	RB
60025	806	2	give	give	VB
60025	806	3	it	-PRON-	PRP
60025	806	4	one	one	CD
60025	806	5	boil	boil	VB
60025	806	6	up	up	RP
60025	806	7	,	,	,
60025	806	8	and	and	CC
60025	806	9	pour	pour	VB
60025	806	10	it	-PRON-	PRP
60025	806	11	hot	hot	JJ
60025	806	12	into	into	IN
60025	806	13	the	the	DT
60025	806	14	dish	dish	NN
60025	806	15	.	.	.
60025	807	1	Chowder	Chowder	NNP
60025	807	2	may	may	MD
60025	807	3	be	be	VB
60025	807	4	made	make	VBN
60025	807	5	of	of	IN
60025	807	6	clams	clam	NNS
60025	807	7	,	,	,
60025	807	8	first	first	RB
60025	807	9	cutting	cut	VBG
60025	807	10	off	off	RP
60025	807	11	the	the	DT
60025	807	12	hard	hard	JJ
60025	807	13	part	part	NN
60025	807	14	.	.	.
60025	808	1	TO	to	IN
60025	808	2	KEEP	KEEP	NNP
60025	808	3	FRESH	FRESH	NNP
60025	808	4	SHAD	SHAD	NNP
60025	808	5	.	.	.
60025	809	1	Having	have	VBG
60025	809	2	cleaned	clean	VBN
60025	809	3	the	the	DT
60025	809	4	fish	fish	NN
60025	809	5	,	,	,
60025	809	6	split	split	VBD
60025	809	7	it	-PRON-	PRP
60025	809	8	down	down	IN
60025	809	9	the	the	DT
60025	809	10	back	back	NN
60025	809	11	,	,	,
60025	809	12	and	and	CC
60025	809	13	lay	lie	VBD
60025	809	14	it	-PRON-	PRP
60025	809	15	(	(	-LRB-
60025	809	16	with	with	IN
60025	809	17	the	the	DT
60025	809	18	skin	skin	NN
60025	809	19	side	side	NN
60025	809	20	downward	downward	RB
60025	809	21	)	)	-RRB-
60025	809	22	upon	upon	IN
60025	809	23	a	a	DT
60025	809	24	large	large	JJ
60025	809	25	dish	dish	NN
60025	809	26	.	.	.
60025	810	1	Mix	mix	VB
60025	810	2	together	together	RB
60025	810	3	a	a	DT
60025	810	4	large	large	JJ
60025	810	5	table	table	NN
60025	810	6	-	-	HYPH
60025	810	7	spoonful	spoonful	JJ
60025	810	8	of	of	IN
60025	810	9	brown	brown	JJ
60025	810	10	sugar	sugar	NN
60025	810	11	,	,	,
60025	810	12	a	a	DT
60025	810	13	small	small	JJ
60025	810	14	tea	tea	NN
60025	810	15	-	-	HYPH
60025	810	16	spoonful	spoonful	JJ
60025	810	17	of	of	IN
60025	810	18	salt	salt	NN
60025	810	19	,	,	,
60025	810	20	and	and	CC
60025	810	21	a	a	DT
60025	810	22	tea	tea	NN
60025	810	23	-	-	HYPH
60025	810	24	spoonful	spoonful	JJ
60025	810	25	of	of	IN
60025	810	26	cayenne	cayenne	NN
60025	810	27	pepper	pepper	NN
60025	810	28	.	.	.
60025	811	1	Cover	cover	VB
60025	811	2	the	the	DT
60025	811	3	shad	shad	NN
60025	811	4	with	with	IN
60025	811	5	this	this	DT
60025	811	6	mixture	mixture	NN
60025	811	7	,	,	,
60025	811	8	spread	spread	VB
60025	811	9	on	on	RP
60025	811	10	evenly	evenly	RB
60025	811	11	,	,	,
60025	811	12	and	and	CC
60025	811	13	let	let	VB
60025	811	14	it	-PRON-	PRP
60025	811	15	rest	rest	VB
60025	811	16	in	in	IN
60025	811	17	it	-PRON-	PRP
60025	811	18	till	till	IN
60025	811	19	next	next	JJ
60025	811	20	day	day	NN
60025	811	21	,	,	,
60025	811	22	(	(	-LRB-
60025	811	23	unless	unless	IN
60025	811	24	you	-PRON-	PRP
60025	811	25	want	want	VBP
60025	811	26	it	-PRON-	PRP
60025	811	27	the	the	DT
60025	811	28	same	same	JJ
60025	811	29	evening	evening	NN
60025	811	30	,	,	,
60025	811	31	)	)	-RRB-
60025	811	32	keeping	keep	VBG
60025	811	33	it	-PRON-	PRP
60025	811	34	in	in	IN
60025	811	35	a	a	DT
60025	811	36	cold	cold	JJ
60025	811	37	place	place	NN
60025	811	38	.	.	.
60025	812	1	Immediately	immediately	RB
60025	812	2	before	before	IN
60025	812	3	cooking	cooking	NN
60025	812	4	,	,	,
60025	812	5	wipe	wipe	VB
60025	812	6	the	the	DT
60025	812	7	seasoning	seasoning	NN
60025	812	8	_	_	NNP
60025	812	9	entirely	entirely	RB
60025	812	10	off	off	IN
60025	812	11	_	_	NNP
60025	812	12	,	,	,
60025	812	13	and	and	CC
60025	812	14	dry	dry	VB
60025	812	15	the	the	DT
60025	812	16	shad	shad	NN
60025	812	17	in	in	IN
60025	812	18	a	a	DT
60025	812	19	clean	clean	JJ
60025	812	20	cloth	cloth	NN
60025	812	21	.	.	.
60025	813	1	Then	then	RB
60025	813	2	broil	broil	VB
60025	813	3	it	-PRON-	PRP
60025	813	4	in	in	IN
60025	813	5	the	the	DT
60025	813	6	usual	usual	JJ
60025	813	7	manner	manner	NN
60025	813	8	.	.	.
60025	814	1	This	this	DT
60025	814	2	way	way	NN
60025	814	3	of	of	IN
60025	814	4	keeping	keep	VBG
60025	814	5	shad	shad	NN
60025	814	6	a	a	DT
60025	814	7	day	day	NN
60025	814	8	or	or	CC
60025	814	9	two	two	CD
60025	814	10	is	be	VBZ
60025	814	11	much	much	RB
60025	814	12	better	well	JJR
60025	814	13	than	than	IN
60025	814	14	to	to	IN
60025	814	15	salt	salt	NN
60025	814	16	or	or	CC
60025	814	17	corn	corn	VB
60025	814	18	it	-PRON-	PRP
60025	814	19	.	.	.
60025	815	1	Prepared	prepare	VBN
60025	815	2	as	as	IN
60025	815	3	above	above	IN
60025	815	4	it	-PRON-	PRP
60025	815	5	will	will	MD
60025	815	6	look	look	VB
60025	815	7	and	and	CC
60025	815	8	taste	taste	VB
60025	815	9	as	as	IN
60025	815	10	if	if	IN
60025	815	11	perfectly	perfectly	RB
60025	815	12	fresh	fresh	JJ
60025	815	13	.	.	.
60025	816	1	Any	any	DT
60025	816	2	other	other	JJ
60025	816	3	fish	fish	NN
60025	816	4	may	may	MD
60025	816	5	be	be	VB
60025	816	6	kept	keep	VBN
60025	816	7	in	in	IN
60025	816	8	this	this	DT
60025	816	9	manner	manner	NN
60025	816	10	.	.	.
60025	817	1	SHELL	SHELL	NNS
60025	817	2	FISH	FISH	NNP
60025	817	3	.	.	.
60025	818	1	PICKLED	PICKLED	NNP
60025	818	2	OYSTERS	OYSTERS	NNP
60025	818	3	.	.	.
60025	819	1	Take	take	VB
60025	819	2	a	a	DT
60025	819	3	hundred	hundred	CD
60025	819	4	and	and	CC
60025	819	5	fifty	fifty	CD
60025	819	6	fine	fine	JJ
60025	819	7	large	large	JJ
60025	819	8	oysters	oyster	NNS
60025	819	9	,	,	,
60025	819	10	and	and	CC
60025	819	11	pick	pick	VB
60025	819	12	off	off	RP
60025	819	13	carefully	carefully	RB
60025	819	14	the	the	DT
60025	819	15	bits	bit	NNS
60025	819	16	of	of	IN
60025	819	17	shell	shell	NN
60025	819	18	that	that	WDT
60025	819	19	may	may	MD
60025	819	20	be	be	VB
60025	819	21	sticking	stick	VBG
60025	819	22	to	to	IN
60025	819	23	them	-PRON-	PRP
60025	819	24	.	.	.
60025	820	1	Lay	lay	VB
60025	820	2	the	the	DT
60025	820	3	oysters	oyster	NNS
60025	820	4	in	in	IN
60025	820	5	a	a	DT
60025	820	6	deep	deep	JJ
60025	820	7	dish	dish	NN
60025	820	8	,	,	,
60025	820	9	and	and	CC
60025	820	10	then	then	RB
60025	820	11	strain	strain	VB
60025	820	12	the	the	DT
60025	820	13	liquor	liquor	NN
60025	820	14	over	over	IN
60025	820	15	them	-PRON-	PRP
60025	820	16	.	.	.
60025	821	1	Put	put	VB
60025	821	2	them	-PRON-	PRP
60025	821	3	into	into	IN
60025	821	4	an	an	DT
60025	821	5	iron	iron	NN
60025	821	6	skillet	skillet	NN
60025	821	7	that	that	WDT
60025	821	8	is	be	VBZ
60025	821	9	lined	line	VBN
60025	821	10	with	with	IN
60025	821	11	porcelain	porcelain	NN
60025	821	12	,	,	,
60025	821	13	and	and	CC
60025	821	14	add	add	VB
60025	821	15	salt	salt	NN
60025	821	16	to	to	IN
60025	821	17	your	-PRON-	PRP$
60025	821	18	taste	taste	NN
60025	821	19	.	.	.
60025	822	1	Without	without	IN
60025	822	2	salt	salt	NN
60025	822	3	they	-PRON-	PRP
60025	822	4	will	will	MD
60025	822	5	not	not	RB
60025	822	6	be	be	VB
60025	822	7	firm	firm	JJ
60025	822	8	enough	enough	RB
60025	822	9	.	.	.
60025	823	1	Set	set	VB
60025	823	2	the	the	DT
60025	823	3	skillet	skillet	NN
60025	823	4	on	on	IN
60025	823	5	hot	hot	JJ
60025	823	6	coals	coal	NNS
60025	823	7	,	,	,
60025	823	8	and	and	CC
60025	823	9	allow	allow	VB
60025	823	10	the	the	DT
60025	823	11	oysters	oyster	NNS
60025	823	12	to	to	TO
60025	823	13	simmer	simmer	VB
60025	823	14	till	till	IN
60025	823	15	they	-PRON-	PRP
60025	823	16	are	be	VBP
60025	823	17	heated	heat	VBN
60025	823	18	all	all	RB
60025	823	19	through	through	RB
60025	823	20	,	,	,
60025	823	21	but	but	CC
60025	823	22	not	not	RB
60025	823	23	till	till	IN
60025	823	24	they	-PRON-	PRP
60025	823	25	boil	boil	VBP
60025	823	26	.	.	.
60025	824	1	Then	then	RB
60025	824	2	take	take	VB
60025	824	3	out	out	RP
60025	824	4	the	the	DT
60025	824	5	oysters	oyster	NNS
60025	824	6	and	and	CC
60025	824	7	put	put	VB
60025	824	8	them	-PRON-	PRP
60025	824	9	into	into	IN
60025	824	10	a	a	DT
60025	824	11	stone	stone	NN
60025	824	12	jar	jar	NN
60025	824	13	,	,	,
60025	824	14	leaving	leave	VBG
60025	824	15	the	the	DT
60025	824	16	liquor	liquor	NN
60025	824	17	in	in	IN
60025	824	18	the	the	DT
60025	824	19	skillet	skillet	NN
60025	824	20	.	.	.
60025	825	1	Add	add	VB
60025	825	2	to	to	IN
60025	825	3	it	-PRON-	PRP
60025	825	4	a	a	DT
60025	825	5	pint	pint	NN
60025	825	6	of	of	IN
60025	825	7	clear	clear	JJ
60025	825	8	cider	cider	NN
60025	825	9	vinegar	vinegar	NN
60025	825	10	,	,	,
60025	825	11	a	a	DT
60025	825	12	large	large	JJ
60025	825	13	tea	tea	NN
60025	825	14	-	-	HYPH
60025	825	15	spoonful	spoonful	JJ
60025	825	16	of	of	IN
60025	825	17	blades	blade	NNS
60025	825	18	of	of	IN
60025	825	19	mace	mace	NN
60025	825	20	,	,	,
60025	825	21	three	three	CD
60025	825	22	dozen	dozen	NN
60025	825	23	whole	whole	JJ
60025	825	24	cloves	clove	NNS
60025	825	25	,	,	,
60025	825	26	and	and	CC
60025	825	27	three	three	CD
60025	825	28	dozen	dozen	NN
60025	825	29	whole	whole	JJ
60025	825	30	pepper	pepper	NN
60025	825	31	corns	corn	NNS
60025	825	32	.	.	.
60025	826	1	Let	let	VB
60025	826	2	it	-PRON-	PRP
60025	826	3	come	come	VB
60025	826	4	to	to	IN
60025	826	5	a	a	DT
60025	826	6	boil	boil	NN
60025	826	7	,	,	,
60025	826	8	and	and	CC
60025	826	9	when	when	WRB
60025	826	10	the	the	DT
60025	826	11	oysters	oyster	NNS
60025	826	12	are	be	VBP
60025	826	13	quite	quite	RB
60025	826	14	cold	cold	JJ
60025	826	15	in	in	IN
60025	826	16	the	the	DT
60025	826	17	jar	jar	NN
60025	826	18	,	,	,
60025	826	19	pour	pour	VB
60025	826	20	the	the	DT
60025	826	21	liquor	liquor	NN
60025	826	22	on	on	IN
60025	826	23	them	-PRON-	PRP
60025	826	24	.	.	.
60025	827	1	They	-PRON-	PRP
60025	827	2	are	be	VBP
60025	827	3	fit	fit	JJ
60025	827	4	for	for	IN
60025	827	5	use	use	NN
60025	827	6	immediately	immediately	RB
60025	827	7	,	,	,
60025	827	8	but	but	CC
60025	827	9	are	be	VBP
60025	827	10	better	well	JJR
60025	827	11	the	the	DT
60025	827	12	next	next	JJ
60025	827	13	day	day	NN
60025	827	14	.	.	.
60025	828	1	In	in	IN
60025	828	2	cold	cold	JJ
60025	828	3	weather	weather	NN
60025	828	4	they	-PRON-	PRP
60025	828	5	will	will	MD
60025	828	6	keep	keep	VB
60025	828	7	a	a	DT
60025	828	8	week	week	NN
60025	828	9	.	.	.
60025	829	1	If	if	IN
60025	829	2	you	-PRON-	PRP
60025	829	3	intend	intend	VBP
60025	829	4	sending	send	VBG
60025	829	5	them	-PRON-	PRP
60025	829	6	a	a	DT
60025	829	7	considerable	considerable	JJ
60025	829	8	distance	distance	NN
60025	829	9	you	-PRON-	PRP
60025	829	10	must	must	MD
60025	829	11	allow	allow	VB
60025	829	12	the	the	DT
60025	829	13	oysters	oyster	NNS
60025	829	14	to	to	TO
60025	829	15	boil	boil	VB
60025	829	16	,	,	,
60025	829	17	and	and	CC
60025	829	18	double	double	PDT
60025	829	19	the	the	DT
60025	829	20	proportions	proportion	NNS
60025	829	21	of	of	IN
60025	829	22	the	the	DT
60025	829	23	pickle	pickle	NN
60025	829	24	and	and	CC
60025	829	25	spice	spice	NN
60025	829	26	.	.	.
60025	830	1	FRIED	FRIED	NNP
60025	830	2	OYSTERS	OYSTERS	NNP
60025	830	3	.	.	.
60025	831	1	Get	get	VB
60025	831	2	the	the	DT
60025	831	3	largest	large	JJS
60025	831	4	and	and	CC
60025	831	5	finest	fine	JJS
60025	831	6	oysters	oyster	NNS
60025	831	7	.	.	.
60025	832	1	After	after	IN
60025	832	2	they	-PRON-	PRP
60025	832	3	are	be	VBP
60025	832	4	taken	take	VBN
60025	832	5	from	from	IN
60025	832	6	the	the	DT
60025	832	7	shell	shell	NNP
60025	832	8	wipe	wipe	NN
60025	832	9	each	each	DT
60025	832	10	of	of	IN
60025	832	11	them	-PRON-	PRP
60025	832	12	quite	quite	RB
60025	832	13	dry	dry	JJ
60025	832	14	with	with	IN
60025	832	15	a	a	DT
60025	832	16	cloth	cloth	NN
60025	832	17	.	.	.
60025	833	1	Then	then	RB
60025	833	2	beat	beat	VB
60025	833	3	up	up	RP
60025	833	4	in	in	IN
60025	833	5	a	a	DT
60025	833	6	pan	pan	NN
60025	833	7	yolk	yolk	NNP
60025	833	8	of	of	IN
60025	833	9	egg	egg	NN
60025	833	10	and	and	CC
60025	833	11	milk	milk	NN
60025	833	12	,	,	,
60025	833	13	(	(	-LRB-
60025	833	14	in	in	IN
60025	833	15	the	the	DT
60025	833	16	proportion	proportion	NN
60025	833	17	of	of	IN
60025	833	18	two	two	CD
60025	833	19	yolks	yolk	NNS
60025	833	20	to	to	TO
60025	833	21	half	half	PDT
60025	833	22	a	a	DT
60025	833	23	jill	jill	NN
60025	833	24	or	or	CC
60025	833	25	a	a	DT
60025	833	26	wine	wine	NN
60025	833	27	glass	glass	NN
60025	833	28	of	of	IN
60025	833	29	milk	milk	NN
60025	833	30	,	,	,
60025	833	31	)	)	-RRB-
60025	833	32	and	and	CC
60025	833	33	have	have	VB
60025	833	34	some	some	DT
60025	833	35	stale	stale	JJ
60025	833	36	bread	bread	NN
60025	833	37	grated	grate	VBD
60025	833	38	very	very	RB
60025	833	39	fine	fine	RB
60025	833	40	in	in	IN
60025	833	41	a	a	DT
60025	833	42	large	large	JJ
60025	833	43	flat	flat	JJ
60025	833	44	dish	dish	NN
60025	833	45	.	.	.
60025	834	1	Cut	cut	VB
60025	834	2	up	up	RP
60025	834	3	at	at	RB
60025	834	4	least	least	JJS
60025	834	5	half	half	PDT
60025	834	6	a	a	DT
60025	834	7	pound	pound	NN
60025	834	8	of	of	IN
60025	834	9	fresh	fresh	JJ
60025	834	10	butter	butter	NN
60025	834	11	in	in	IN
60025	834	12	the	the	DT
60025	834	13	frying	frying	NN
60025	834	14	-	-	HYPH
60025	834	15	pan	pan	NN
60025	834	16	,	,	,
60025	834	17	and	and	CC
60025	834	18	hold	hold	VB
60025	834	19	it	-PRON-	PRP
60025	834	20	over	over	IN
60025	834	21	the	the	DT
60025	834	22	fire	fire	NN
60025	834	23	till	till	IN
60025	834	24	it	-PRON-	PRP
60025	834	25	is	be	VBZ
60025	834	26	boiling	boil	VBG
60025	834	27	hot	hot	RB
60025	834	28	.	.	.
60025	835	1	Dip	dip	VB
60025	835	2	the	the	DT
60025	835	3	oysters	oyster	NNS
60025	835	4	all	all	RB
60025	835	5	over	over	RB
60025	835	6	lightly	lightly	RB
60025	835	7	in	in	IN
60025	835	8	the	the	DT
60025	835	9	mixture	mixture	NN
60025	835	10	of	of	IN
60025	835	11	egg	egg	NN
60025	835	12	and	and	CC
60025	835	13	milk	milk	NN
60025	835	14	,	,	,
60025	835	15	and	and	CC
60025	835	16	then	then	RB
60025	835	17	roll	roll	VB
60025	835	18	them	-PRON-	PRP
60025	835	19	up	up	RP
60025	835	20	and	and	CC
60025	835	21	down	down	RB
60025	835	22	in	in	IN
60025	835	23	the	the	DT
60025	835	24	grated	grate	VBN
60025	835	25	bread	bread	NN
60025	835	26	,	,	,
60025	835	27	making	make	VBG
60025	835	28	as	as	RB
60025	835	29	many	many	JJ
60025	835	30	crumbs	crumb	NNS
60025	835	31	stick	stick	VBP
60025	835	32	to	to	IN
60025	835	33	them	-PRON-	PRP
60025	835	34	as	as	IN
60025	835	35	you	-PRON-	PRP
60025	835	36	can	can	MD
60025	835	37	.	.	.
60025	836	1	Put	put	VB
60025	836	2	them	-PRON-	PRP
60025	836	3	into	into	IN
60025	836	4	the	the	DT
60025	836	5	frying	frying	JJ
60025	836	6	-	-	HYPH
60025	836	7	pan	pan	NN
60025	836	8	of	of	IN
60025	836	9	hot	hot	JJ
60025	836	10	butter	butter	NN
60025	836	11	,	,	,
60025	836	12	and	and	CC
60025	836	13	keep	keep	VB
60025	836	14	it	-PRON-	PRP
60025	836	15	over	over	IN
60025	836	16	a	a	DT
60025	836	17	hot	hot	JJ
60025	836	18	fire	fire	NN
60025	836	19	.	.	.
60025	837	1	Fry	fry	PRP
60025	837	2	them	-PRON-	PRP
60025	837	3	brown	brown	VBD
60025	837	4	,	,	,
60025	837	5	turning	turn	VBG
60025	837	6	them	-PRON-	PRP
60025	837	7	that	that	IN
60025	837	8	they	-PRON-	PRP
60025	837	9	may	may	MD
60025	837	10	be	be	VB
60025	837	11	equally	equally	RB
60025	837	12	browned	brown	VBN
60025	837	13	on	on	IN
60025	837	14	both	both	DT
60025	837	15	sides	side	NNS
60025	837	16	.	.	.
60025	838	1	If	if	IN
60025	838	2	properly	properly	RB
60025	838	3	done	do	VBN
60025	838	4	they	-PRON-	PRP
60025	838	5	will	will	MD
60025	838	6	be	be	VB
60025	838	7	crisp	crisp	JJ
60025	838	8	,	,	,
60025	838	9	and	and	CC
60025	838	10	not	not	RB
60025	838	11	greasy	greasy	JJ
60025	838	12	.	.	.
60025	839	1	Serve	serve	VB
60025	839	2	them	-PRON-	PRP
60025	839	3	dry	dry	JJ
60025	839	4	in	in	IN
60025	839	5	a	a	DT
60025	839	6	hot	hot	JJ
60025	839	7	dish	dish	NN
60025	839	8	,	,	,
60025	839	9	and	and	CC
60025	839	10	do	do	VBP
60025	839	11	not	not	RB
60025	839	12	pour	pour	VB
60025	839	13	over	over	IN
60025	839	14	them	-PRON-	PRP
60025	839	15	the	the	DT
60025	839	16	butter	butter	NN
60025	839	17	that	that	WDT
60025	839	18	may	may	MD
60025	839	19	be	be	VB
60025	839	20	left	leave	VBN
60025	839	21	in	in	IN
60025	839	22	the	the	DT
60025	839	23	pan	pan	NN
60025	839	24	when	when	WRB
60025	839	25	they	-PRON-	PRP
60025	839	26	are	be	VBP
60025	839	27	fried	fry	VBN
60025	839	28	.	.	.
60025	840	1	Instead	instead	RB
60025	840	2	of	of	IN
60025	840	3	grated	grate	VBN
60025	840	4	bread	bread	NN
60025	840	5	you	-PRON-	PRP
60025	840	6	may	may	MD
60025	840	7	use	use	VB
60025	840	8	crackers	cracker	NNS
60025	840	9	finely	finely	RB
60025	840	10	powdered	powder	VBD
60025	840	11	.	.	.
60025	841	1	SCOLLOPED	SCOLLOPED	NNP
60025	841	2	OYSTERS	OYSTERS	NNP
60025	841	3	.	.	.
60025	842	1	Having	have	VBG
60025	842	2	grated	grate	VBN
60025	842	3	a	a	DT
60025	842	4	sufficiency	sufficiency	NN
60025	842	5	of	of	IN
60025	842	6	stale	stale	JJ
60025	842	7	bread	bread	NN
60025	842	8	,	,	,
60025	842	9	butter	butter	VB
60025	842	10	a	a	DT
60025	842	11	deep	deep	JJ
60025	842	12	dish	dish	NN
60025	842	13	,	,	,
60025	842	14	and	and	CC
60025	842	15	line	line	VB
60025	842	16	the	the	DT
60025	842	17	sides	side	NNS
60025	842	18	and	and	CC
60025	842	19	bottom	bottom	NN
60025	842	20	thickly	thickly	RB
60025	842	21	with	with	IN
60025	842	22	bread	bread	NN
60025	842	23	crumbs	crumb	NNS
60025	842	24	.	.	.
60025	843	1	Then	then	RB
60025	843	2	put	put	VB
60025	843	3	in	in	RP
60025	843	4	a	a	DT
60025	843	5	layer	layer	NN
60025	843	6	of	of	IN
60025	843	7	seasoned	seasoned	JJ
60025	843	8	oysters	oyster	NNS
60025	843	9	,	,	,
60025	843	10	with	with	IN
60025	843	11	a	a	DT
60025	843	12	few	few	JJ
60025	843	13	very	very	RB
60025	843	14	small	small	JJ
60025	843	15	bits	bit	NNS
60025	843	16	of	of	IN
60025	843	17	butter	butter	NN
60025	843	18	on	on	IN
60025	843	19	them	-PRON-	PRP
60025	843	20	.	.	.
60025	844	1	Cover	cover	VB
60025	844	2	them	-PRON-	PRP
60025	844	3	thickly	thickly	RB
60025	844	4	with	with	IN
60025	844	5	crumbs	crumb	NNS
60025	844	6	,	,	,
60025	844	7	and	and	CC
60025	844	8	put	put	VBD
60025	844	9	in	in	RP
60025	844	10	another	another	DT
60025	844	11	layer	layer	NN
60025	844	12	of	of	IN
60025	844	13	oysters	oyster	NNS
60025	844	14	and	and	CC
60025	844	15	butter	butter	NN
60025	844	16	,	,	,
60025	844	17	till	till	IN
60025	844	18	the	the	DT
60025	844	19	dish	dish	NN
60025	844	20	is	be	VBZ
60025	844	21	filled	fill	VBN
60025	844	22	up	up	RP
60025	844	23	,	,	,
60025	844	24	having	have	VBG
60025	844	25	a	a	DT
60025	844	26	thick	thick	JJ
60025	844	27	layer	layer	NN
60025	844	28	of	of	IN
60025	844	29	crumbs	crumb	NNS
60025	844	30	on	on	IN
60025	844	31	the	the	DT
60025	844	32	top	top	NN
60025	844	33	.	.	.
60025	845	1	Put	put	VB
60025	845	2	the	the	DT
60025	845	3	dish	dish	NN
60025	845	4	into	into	IN
60025	845	5	an	an	DT
60025	845	6	oven	oven	NN
60025	845	7	,	,	,
60025	845	8	and	and	CC
60025	845	9	bake	bake	VB
60025	845	10	them	-PRON-	PRP
60025	845	11	a	a	DT
60025	845	12	very	very	RB
60025	845	13	short	short	JJ
60025	845	14	time	time	NN
60025	845	15	,	,	,
60025	845	16	or	or	CC
60025	845	17	they	-PRON-	PRP
60025	845	18	will	will	MD
60025	845	19	shrivel	shrivel	VB
60025	845	20	.	.	.
60025	846	1	Serve	serve	VB
60025	846	2	them	-PRON-	PRP
60025	846	3	up	up	RP
60025	846	4	hot	hot	RB
60025	846	5	.	.	.
60025	847	1	You	-PRON-	PRP
60025	847	2	may	may	MD
60025	847	3	bake	bake	VB
60025	847	4	them	-PRON-	PRP
60025	847	5	in	in	IN
60025	847	6	large	large	JJ
60025	847	7	clam	clam	NN
60025	847	8	shells	shell	NNS
60025	847	9	,	,	,
60025	847	10	or	or	CC
60025	847	11	in	in	IN
60025	847	12	the	the	DT
60025	847	13	tin	tin	NN
60025	847	14	scollop	scollop	NN
60025	847	15	shells	shell	NNS
60025	847	16	made	make	VBN
60025	847	17	for	for	IN
60025	847	18	the	the	DT
60025	847	19	purpose	purpose	NN
60025	847	20	.	.	.
60025	848	1	Butter	butter	VB
60025	848	2	the	the	DT
60025	848	3	bottom	bottom	NN
60025	848	4	of	of	IN
60025	848	5	each	each	DT
60025	848	6	shell	shell	NN
60025	848	7	;	;	:
60025	848	8	sprinkle	sprinkle	VB
60025	848	9	it	-PRON-	PRP
60025	848	10	with	with	IN
60025	848	11	bread	bread	NN
60025	848	12	crumbs	crumb	NNS
60025	848	13	;	;	:
60025	848	14	lay	lie	VBD
60025	848	15	on	on	IN
60025	848	16	the	the	DT
60025	848	17	oysters	oyster	NNS
60025	848	18	seasoned	season	VBN
60025	848	19	with	with	IN
60025	848	20	cayenne	cayenne	NN
60025	848	21	and	and	CC
60025	848	22	nutmeg	nutmeg	NN
60025	848	23	,	,	,
60025	848	24	and	and	CC
60025	848	25	put	put	VBD
60025	848	26	a	a	DT
60025	848	27	morsel	morsel	NN
60025	848	28	of	of	IN
60025	848	29	butter	butter	NN
60025	848	30	on	on	IN
60025	848	31	each	each	DT
60025	848	32	.	.	.
60025	849	1	Fill	fill	VB
60025	849	2	up	up	RP
60025	849	3	the	the	DT
60025	849	4	shells	shell	NNS
60025	849	5	with	with	IN
60025	849	6	a	a	DT
60025	849	7	little	little	JJ
60025	849	8	of	of	IN
60025	849	9	the	the	DT
60025	849	10	oyster	oyster	JJ
60025	849	11	liquor	liquor	NN
60025	849	12	thickened	thicken	VBD
60025	849	13	with	with	IN
60025	849	14	bread	bread	NN
60025	849	15	crumbs	crumb	NNS
60025	849	16	,	,	,
60025	849	17	and	and	CC
60025	849	18	set	set	VBD
60025	849	19	them	-PRON-	PRP
60025	849	20	on	on	IN
60025	849	21	a	a	DT
60025	849	22	gridiron	gridiron	NN
60025	849	23	over	over	IN
60025	849	24	coals	coal	NNS
60025	849	25	,	,	,
60025	849	26	browning	brown	VBG
60025	849	27	them	-PRON-	PRP
60025	849	28	afterwards	afterwards	RB
60025	849	29	with	with	IN
60025	849	30	a	a	DT
60025	849	31	red	red	JJ
60025	849	32	-	-	HYPH
60025	849	33	hot	hot	JJ
60025	849	34	shovel	shovel	NN
60025	849	35	.	.	.
60025	850	1	Oysters	oyster	NNS
60025	850	2	are	be	VBP
60025	850	3	very	very	RB
60025	850	4	nice	nice	JJ
60025	850	5	taken	take	VBN
60025	850	6	whole	whole	RB
60025	850	7	out	out	IN
60025	850	8	of	of	IN
60025	850	9	the	the	DT
60025	850	10	shells	shell	NNS
60025	850	11	,	,	,
60025	850	12	and	and	CC
60025	850	13	broiled	broil	VBN
60025	850	14	.	.	.
60025	851	1	STEWED	STEWED	NNP
60025	851	2	OYSTERS	oyster	NNS
60025	851	3	.	.	.
60025	852	1	Put	put	VB
60025	852	2	the	the	DT
60025	852	3	oysters	oyster	NNS
60025	852	4	into	into	IN
60025	852	5	a	a	DT
60025	852	6	sieve	sieve	NN
60025	852	7	,	,	,
60025	852	8	and	and	CC
60025	852	9	set	set	VBD
60025	852	10	it	-PRON-	PRP
60025	852	11	on	on	IN
60025	852	12	a	a	DT
60025	852	13	pan	pan	NN
60025	852	14	to	to	TO
60025	852	15	drain	drain	VB
60025	852	16	the	the	DT
60025	852	17	liquor	liquor	NN
60025	852	18	from	from	IN
60025	852	19	them	-PRON-	PRP
60025	852	20	.	.	.
60025	853	1	Then	then	RB
60025	853	2	cut	cut	VB
60025	853	3	off	off	RP
60025	853	4	the	the	DT
60025	853	5	hard	hard	JJ
60025	853	6	part	part	NN
60025	853	7	,	,	,
60025	853	8	and	and	CC
60025	853	9	put	put	VBD
60025	853	10	the	the	DT
60025	853	11	oysters	oyster	NNS
60025	853	12	into	into	IN
60025	853	13	a	a	DT
60025	853	14	stew	stew	NN
60025	853	15	-	-	HYPH
60025	853	16	pan	pan	NN
60025	853	17	with	with	IN
60025	853	18	some	some	DT
60025	853	19	whole	whole	JJ
60025	853	20	pepper	pepper	NN
60025	853	21	,	,	,
60025	853	22	a	a	DT
60025	853	23	few	few	JJ
60025	853	24	blades	blade	NNS
60025	853	25	of	of	IN
60025	853	26	mace	mace	NN
60025	853	27	,	,	,
60025	853	28	and	and	CC
60025	853	29	some	some	DT
60025	853	30	grated	grate	VBN
60025	853	31	nutmeg	nutmeg	NNS
60025	853	32	.	.	.
60025	854	1	Add	add	VB
60025	854	2	a	a	DT
60025	854	3	small	small	JJ
60025	854	4	piece	piece	NN
60025	854	5	of	of	IN
60025	854	6	butter	butter	NN
60025	854	7	rolled	roll	VBN
60025	854	8	in	in	IN
60025	854	9	flour	flour	NN
60025	854	10	.	.	.
60025	855	1	Then	then	RB
60025	855	2	pour	pour	VB
60025	855	3	over	over	IN
60025	855	4	them	-PRON-	PRP
60025	855	5	about	about	IN
60025	855	6	half	half	NN
60025	855	7	of	of	IN
60025	855	8	the	the	DT
60025	855	9	liquor	liquor	NN
60025	855	10	,	,	,
60025	855	11	or	or	CC
60025	855	12	a	a	DT
60025	855	13	little	little	JJ
60025	855	14	more	more	JJR
60025	855	15	.	.	.
60025	856	1	Set	Set	VBN
60025	856	2	the	the	DT
60025	856	3	pan	pan	NN
60025	856	4	on	on	IN
60025	856	5	hot	hot	JJ
60025	856	6	coals	coal	NNS
60025	856	7	,	,	,
60025	856	8	and	and	CC
60025	856	9	simmer	simmer	VB
60025	856	10	them	-PRON-	PRP
60025	856	11	gently	gently	RB
60025	856	12	about	about	IN
60025	856	13	five	five	CD
60025	856	14	minutes	minute	NNS
60025	856	15	.	.	.
60025	857	1	Try	try	VB
60025	857	2	one	one	CD
60025	857	3	,	,	,
60025	857	4	and	and	CC
60025	857	5	if	if	IN
60025	857	6	it	-PRON-	PRP
60025	857	7	tastes	taste	VBZ
60025	857	8	raw	raw	JJ
60025	857	9	cook	cook	VB
60025	857	10	them	-PRON-	PRP
60025	857	11	a	a	DT
60025	857	12	little	little	RB
60025	857	13	longer	long	RBR
60025	857	14	.	.	.
60025	858	1	Make	make	VB
60025	858	2	some	some	DT
60025	858	3	thin	thin	JJ
60025	858	4	slices	slice	NNS
60025	858	5	of	of	IN
60025	858	6	toast	toast	NN
60025	858	7	,	,	,
60025	858	8	having	have	VBG
60025	858	9	cut	cut	VBN
60025	858	10	off	off	RP
60025	858	11	all	all	PDT
60025	858	12	the	the	DT
60025	858	13	crust	crust	NN
60025	858	14	.	.	.
60025	859	1	Butter	butter	VB
60025	859	2	the	the	DT
60025	859	3	toast	toast	NN
60025	859	4	and	and	CC
60025	859	5	lay	lie	VBD
60025	859	6	it	-PRON-	PRP
60025	859	7	in	in	IN
60025	859	8	the	the	DT
60025	859	9	bottom	bottom	NN
60025	859	10	of	of	IN
60025	859	11	a	a	DT
60025	859	12	deep	deep	JJ
60025	859	13	dish	dish	NN
60025	859	14	.	.	.
60025	860	1	Put	put	VB
60025	860	2	the	the	DT
60025	860	3	oysters	oyster	NNS
60025	860	4	upon	upon	IN
60025	860	5	it	-PRON-	PRP
60025	860	6	with	with	IN
60025	860	7	the	the	DT
60025	860	8	liquor	liquor	NN
60025	860	9	in	in	IN
60025	860	10	which	which	WDT
60025	860	11	they	-PRON-	PRP
60025	860	12	were	be	VBD
60025	860	13	stewed	stew	VBN
60025	860	14	.	.	.
60025	861	1	The	the	DT
60025	861	2	liquor	liquor	NN
60025	861	3	of	of	IN
60025	861	4	oysters	oyster	NNS
60025	861	5	should	should	MD
60025	861	6	never	never	RB
60025	861	7	be	be	VB
60025	861	8	thickened	thicken	VBN
60025	861	9	by	by	IN
60025	861	10	stirring	stir	VBG
60025	861	11	in	in	IN
60025	861	12	flour	flour	NN
60025	861	13	.	.	.
60025	862	1	It	-PRON-	PRP
60025	862	2	spoils	spoil	VBZ
60025	862	3	the	the	DT
60025	862	4	taste	taste	NN
60025	862	5	,	,	,
60025	862	6	and	and	CC
60025	862	7	gives	give	VBZ
60025	862	8	them	-PRON-	PRP
60025	862	9	a	a	DT
60025	862	10	sodden	sodden	JJ
60025	862	11	and	and	CC
60025	862	12	disagreeable	disagreeable	JJ
60025	862	13	appearance	appearance	NN
60025	862	14	,	,	,
60025	862	15	and	and	CC
60025	862	16	is	be	VBZ
60025	862	17	no	no	DT
60025	862	18	longer	long	RBR
60025	862	19	practised	practise	VBN
60025	862	20	by	by	IN
60025	862	21	good	good	JJ
60025	862	22	cooks	cook	NNS
60025	862	23	.	.	.
60025	863	1	A	a	DT
60025	863	2	little	little	JJ
60025	863	3	cream	cream	NN
60025	863	4	is	be	VBZ
60025	863	5	a	a	DT
60025	863	6	fine	fine	JJ
60025	863	7	improvement	improvement	NN
60025	863	8	to	to	IN
60025	863	9	stewed	stew	VBN
60025	863	10	oysters	oyster	NNS
60025	863	11	.	.	.
60025	864	1	OYSTER	OYSTER	NNP
60025	864	2	FRITTERS	fritter	NNS
60025	864	3	.	.	.
60025	865	1	Have	have	VBP
60025	865	2	ready	ready	JJ
60025	865	3	some	some	DT
60025	865	4	of	of	IN
60025	865	5	the	the	DT
60025	865	6	finest	fine	JJS
60025	865	7	and	and	CC
60025	865	8	largest	large	JJS
60025	865	9	oysters	oyster	NNS
60025	865	10	;	;	:
60025	865	11	drain	drain	VB
60025	865	12	them	-PRON-	PRP
60025	865	13	from	from	IN
60025	865	14	the	the	DT
60025	865	15	liquor	liquor	NN
60025	865	16	and	and	CC
60025	865	17	wipe	wipe	VB
60025	865	18	them	-PRON-	PRP
60025	865	19	dry	dry	JJ
60025	865	20	.	.	.
60025	866	1	Beat	beat	VB
60025	866	2	six	six	CD
60025	866	3	eggs	egg	NNS
60025	866	4	very	very	RB
60025	866	5	light	light	JJ
60025	866	6	,	,	,
60025	866	7	and	and	CC
60025	866	8	stir	stir	VB
60025	866	9	into	into	IN
60025	866	10	them	-PRON-	PRP
60025	866	11	gradually	gradually	RB
60025	866	12	six	six	CD
60025	866	13	table	table	NN
60025	866	14	-	-	HYPH
60025	866	15	spoonfuls	spoonful	NNS
60025	866	16	of	of	IN
60025	866	17	fine	fine	JJ
60025	866	18	sifted	sift	VBN
60025	866	19	flour	flour	NN
60025	866	20	.	.	.
60025	867	1	Add	add	VB
60025	867	2	by	by	IN
60025	867	3	degrees	degree	NNS
60025	867	4	a	a	DT
60025	867	5	pint	pint	NN
60025	867	6	and	and	CC
60025	867	7	a	a	DT
60025	867	8	half	half	NN
60025	867	9	of	of	IN
60025	867	10	rich	rich	JJ
60025	867	11	milk	milk	NN
60025	867	12	and	and	CC
60025	867	13	some	some	DT
60025	867	14	grated	grate	VBN
60025	867	15	nutmeg	nutmeg	NNS
60025	867	16	,	,	,
60025	867	17	and	and	CC
60025	867	18	beat	beat	VBD
60025	867	19	it	-PRON-	PRP
60025	867	20	to	to	IN
60025	867	21	a	a	DT
60025	867	22	smooth	smooth	JJ
60025	867	23	batter	batter	NN
60025	867	24	.	.	.
60025	868	1	Make	make	VB
60025	868	2	your	-PRON-	PRP$
60025	868	3	frying	frying	JJ
60025	868	4	-	-	HYPH
60025	868	5	pan	pan	NN
60025	868	6	very	very	RB
60025	868	7	hot	hot	JJ
60025	868	8	,	,	,
60025	868	9	and	and	CC
60025	868	10	put	put	VBD
60025	868	11	into	into	IN
60025	868	12	it	-PRON-	PRP
60025	868	13	a	a	DT
60025	868	14	piece	piece	NN
60025	868	15	of	of	IN
60025	868	16	butter	butter	NN
60025	868	17	or	or	CC
60025	868	18	lard	lard	NN
60025	868	19	.	.	.
60025	869	1	When	when	WRB
60025	869	2	it	-PRON-	PRP
60025	869	3	has	have	VBZ
60025	869	4	melted	melt	VBN
60025	869	5	and	and	CC
60025	869	6	begins	begin	VBZ
60025	869	7	to	to	TO
60025	869	8	froth	froth	VB
60025	869	9	,	,	,
60025	869	10	put	put	VBN
60025	869	11	in	in	IN
60025	869	12	a	a	DT
60025	869	13	small	small	JJ
60025	869	14	ladle	ladle	NN
60025	869	15	-	-	HYPH
60025	869	16	full	full	JJ
60025	869	17	of	of	IN
60025	869	18	the	the	DT
60025	869	19	batter	batter	NN
60025	869	20	,	,	,
60025	869	21	drop	drop	VB
60025	869	22	an	an	DT
60025	869	23	oyster	oyster	NN
60025	869	24	in	in	IN
60025	869	25	the	the	DT
60025	869	26	middle	middle	NN
60025	869	27	of	of	IN
60025	869	28	it	-PRON-	PRP
60025	869	29	,	,	,
60025	869	30	and	and	CC
60025	869	31	fry	fry	VB
60025	869	32	it	-PRON-	PRP
60025	869	33	of	of	IN
60025	869	34	a	a	DT
60025	869	35	light	light	JJ
60025	869	36	brown	brown	NN
60025	869	37	.	.	.
60025	870	1	Send	send	VB
60025	870	2	them	-PRON-	PRP
60025	870	3	to	to	TO
60025	870	4	table	table	VB
60025	870	5	hot	hot	JJ
60025	870	6	.	.	.
60025	871	1	If	if	IN
60025	871	2	you	-PRON-	PRP
60025	871	3	find	find	VBP
60025	871	4	your	-PRON-	PRP$
60025	871	5	batter	batter	NN
60025	871	6	too	too	RB
60025	871	7	thin	thin	JJ
60025	871	8	,	,	,
60025	871	9	so	so	IN
60025	871	10	that	that	IN
60025	871	11	it	-PRON-	PRP
60025	871	12	spreads	spread	VBZ
60025	871	13	too	too	RB
60025	871	14	much	much	RB
60025	871	15	in	in	IN
60025	871	16	the	the	DT
60025	871	17	frying	frying	NN
60025	871	18	-	-	HYPH
60025	871	19	pan	pan	NN
60025	871	20	,	,	,
60025	871	21	add	add	VB
60025	871	22	a	a	DT
60025	871	23	little	little	RB
60025	871	24	more	more	JJR
60025	871	25	flour	flour	NN
60025	871	26	beaten	beat	VBN
60025	871	27	well	well	RB
60025	871	28	into	into	IN
60025	871	29	it	-PRON-	PRP
60025	871	30	.	.	.
60025	872	1	If	if	IN
60025	872	2	it	-PRON-	PRP
60025	872	3	is	be	VBZ
60025	872	4	too	too	RB
60025	872	5	thick	thick	JJ
60025	872	6	,	,	,
60025	872	7	thin	thin	JJ
60025	872	8	it	-PRON-	PRP
60025	872	9	with	with	IN
60025	872	10	some	some	DT
60025	872	11	additional	additional	JJ
60025	872	12	milk	milk	NN
60025	872	13	.	.	.
60025	873	1	OYSTER	OYSTER	NNP
60025	873	2	PIE	PIE	NNP
60025	873	3	.	.	.
60025	874	1	Make	make	VB
60025	874	2	a	a	DT
60025	874	3	puff	puff	NN
60025	874	4	-	-	HYPH
60025	874	5	paste	paste	NN
60025	874	6	,	,	,
60025	874	7	in	in	IN
60025	874	8	the	the	DT
60025	874	9	proportion	proportion	NN
60025	874	10	of	of	IN
60025	874	11	a	a	DT
60025	874	12	pound	pound	NN
60025	874	13	and	and	CC
60025	874	14	a	a	DT
60025	874	15	half	half	NN
60025	874	16	of	of	IN
60025	874	17	fresh	fresh	JJ
60025	874	18	butter	butter	NN
60025	874	19	to	to	IN
60025	874	20	two	two	CD
60025	874	21	pounds	pound	NNS
60025	874	22	of	of	IN
60025	874	23	sifted	sift	VBN
60025	874	24	flour	flour	NN
60025	874	25	.	.	.
60025	875	1	Roll	roll	VB
60025	875	2	it	-PRON-	PRP
60025	875	3	out	out	RP
60025	875	4	rather	rather	RB
60025	875	5	thick	thick	JJ
60025	875	6	,	,	,
60025	875	7	into	into	IN
60025	875	8	two	two	CD
60025	875	9	sheets	sheet	NNS
60025	875	10	.	.	.
60025	876	1	Butter	butter	VB
60025	876	2	a	a	DT
60025	876	3	deep	deep	JJ
60025	876	4	dish	dish	NN
60025	876	5	,	,	,
60025	876	6	and	and	CC
60025	876	7	line	line	VB
60025	876	8	the	the	DT
60025	876	9	bottom	bottom	NN
60025	876	10	and	and	CC
60025	876	11	sides	side	NNS
60025	876	12	of	of	IN
60025	876	13	it	-PRON-	PRP
60025	876	14	with	with	IN
60025	876	15	paste	paste	NN
60025	876	16	.	.	.
60025	877	1	Fill	fill	VB
60025	877	2	it	-PRON-	PRP
60025	877	3	up	up	RP
60025	877	4	with	with	IN
60025	877	5	crusts	crust	NNS
60025	877	6	of	of	IN
60025	877	7	bread	bread	NN
60025	877	8	for	for	IN
60025	877	9	the	the	DT
60025	877	10	purpose	purpose	NN
60025	877	11	of	of	IN
60025	877	12	supporting	support	VBG
60025	877	13	the	the	DT
60025	877	14	lid	lid	NN
60025	877	15	while	while	IN
60025	877	16	it	-PRON-	PRP
60025	877	17	is	be	VBZ
60025	877	18	baking	bake	VBG
60025	877	19	,	,	,
60025	877	20	as	as	IN
60025	877	21	the	the	DT
60025	877	22	oysters	oyster	NNS
60025	877	23	will	will	MD
60025	877	24	be	be	VB
60025	877	25	too	too	RB
60025	877	26	much	much	JJ
60025	877	27	done	do	VBN
60025	877	28	if	if	IN
60025	877	29	they	-PRON-	PRP
60025	877	30	are	be	VBP
60025	877	31	cooked	cook	VBN
60025	877	32	in	in	IN
60025	877	33	the	the	DT
60025	877	34	pie	pie	NN
60025	877	35	.	.	.
60025	878	1	Cover	cover	VB
60025	878	2	it	-PRON-	PRP
60025	878	3	with	with	IN
60025	878	4	the	the	DT
60025	878	5	other	other	JJ
60025	878	6	sheet	sheet	NN
60025	878	7	of	of	IN
60025	878	8	paste	paste	NN
60025	878	9	,	,	,
60025	878	10	having	have	VBG
60025	878	11	first	first	RB
60025	878	12	buttered	butter	VBN
60025	878	13	the	the	DT
60025	878	14	flat	flat	JJ
60025	878	15	rim	rim	NN
60025	878	16	of	of	IN
60025	878	17	the	the	DT
60025	878	18	dish	dish	NN
60025	878	19	.	.	.
60025	879	1	Notch	notch	VB
60025	879	2	the	the	DT
60025	879	3	edges	edge	NNS
60025	879	4	of	of	IN
60025	879	5	the	the	DT
60025	879	6	pie	pie	NN
60025	879	7	handsomely	handsomely	RB
60025	879	8	,	,	,
60025	879	9	or	or	CC
60025	879	10	ornament	ornament	VB
60025	879	11	them	-PRON-	PRP
60025	879	12	with	with	IN
60025	879	13	leaves	leave	NNS
60025	879	14	of	of	IN
60025	879	15	paste	paste	NN
60025	879	16	which	which	WDT
60025	879	17	you	-PRON-	PRP
60025	879	18	may	may	MD
60025	879	19	form	form	VB
60025	879	20	with	with	IN
60025	879	21	tin	tin	NN
60025	879	22	cutters	cutter	NNS
60025	879	23	made	make	VBN
60025	879	24	for	for	IN
60025	879	25	the	the	DT
60025	879	26	purpose	purpose	NN
60025	879	27	.	.	.
60025	880	1	Make	make	VB
60025	880	2	a	a	DT
60025	880	3	little	little	JJ
60025	880	4	slit	slit	NN
60025	880	5	in	in	IN
60025	880	6	the	the	DT
60025	880	7	middle	middle	NN
60025	880	8	of	of	IN
60025	880	9	the	the	DT
60025	880	10	lid	lid	NN
60025	880	11	,	,	,
60025	880	12	and	and	CC
60025	880	13	stick	stick	VBP
60025	880	14	firmly	firmly	RB
60025	880	15	into	into	IN
60025	880	16	it	-PRON-	PRP
60025	880	17	a	a	DT
60025	880	18	paste	paste	NN
60025	880	19	tulip	tulip	NN
60025	880	20	or	or	CC
60025	880	21	other	other	JJ
60025	880	22	flower	flower	NN
60025	880	23	.	.	.
60025	881	1	Put	put	VB
60025	881	2	the	the	DT
60025	881	3	dish	dish	NN
60025	881	4	into	into	IN
60025	881	5	a	a	DT
60025	881	6	moderate	moderate	JJ
60025	881	7	oven	oven	NN
60025	881	8	,	,	,
60025	881	9	and	and	CC
60025	881	10	while	while	IN
60025	881	11	the	the	DT
60025	881	12	paste	paste	NN
60025	881	13	is	be	VBZ
60025	881	14	baking	bake	VBG
60025	881	15	prepare	prepare	VB
60025	881	16	the	the	DT
60025	881	17	oysters	oyster	NNS
60025	881	18	,	,	,
60025	881	19	which	which	WDT
60025	881	20	should	should	MD
60025	881	21	be	be	VB
60025	881	22	large	large	JJ
60025	881	23	and	and	CC
60025	881	24	fresh	fresh	JJ
60025	881	25	.	.	.
60025	882	1	Put	put	VB
60025	882	2	them	-PRON-	PRP
60025	882	3	into	into	IN
60025	882	4	a	a	DT
60025	882	5	stew	stew	NN
60025	882	6	-	-	HYPH
60025	882	7	pan	pan	NN
60025	882	8	with	with	IN
60025	882	9	half	half	PDT
60025	882	10	their	-PRON-	PRP$
60025	882	11	liquor	liquor	NN
60025	882	12	thickened	thicken	VBN
60025	882	13	with	with	IN
60025	882	14	yolk	yolk	NNP
60025	882	15	of	of	IN
60025	882	16	egg	egg	NNP
60025	882	17	boiled	boil	VBN
60025	882	18	hard	hard	RB
60025	882	19	and	and	CC
60025	882	20	grated	grate	VBN
60025	882	21	,	,	,
60025	882	22	enriched	enrich	VBN
60025	882	23	with	with	IN
60025	882	24	pieces	piece	NNS
60025	882	25	of	of	IN
60025	882	26	butter	butter	NN
60025	882	27	rolled	roll	VBN
60025	882	28	in	in	IN
60025	882	29	bread	bread	NN
60025	882	30	crumbs	crumb	NNS
60025	882	31	,	,	,
60025	882	32	and	and	CC
60025	882	33	seasoned	season	VBN
60025	882	34	with	with	IN
60025	882	35	mace	mace	NN
60025	882	36	and	and	CC
60025	882	37	nutmeg	nutmeg	NN
60025	882	38	.	.	.
60025	883	1	Stew	stew	VB
60025	883	2	the	the	DT
60025	883	3	oysters	oyster	NNS
60025	883	4	five	five	CD
60025	883	5	minutes	minute	NNS
60025	883	6	.	.	.
60025	884	1	When	when	WRB
60025	884	2	the	the	DT
60025	884	3	paste	paste	NN
60025	884	4	is	be	VBZ
60025	884	5	baked	baked	JJ
60025	884	6	,	,	,
60025	884	7	carefully	carefully	RB
60025	884	8	take	take	VB
60025	884	9	off	off	RP
60025	884	10	the	the	DT
60025	884	11	lid	lid	NN
60025	884	12	,	,	,
60025	884	13	remove	remove	VB
60025	884	14	the	the	DT
60025	884	15	pieces	piece	NNS
60025	884	16	of	of	IN
60025	884	17	bread	bread	NN
60025	884	18	,	,	,
60025	884	19	and	and	CC
60025	884	20	put	put	VBD
60025	884	21	in	in	RP
60025	884	22	the	the	DT
60025	884	23	oysters	oyster	NNS
60025	884	24	and	and	CC
60025	884	25	gravy	gravy	NN
60025	884	26	.	.	.
60025	885	1	Replace	replace	VB
60025	885	2	the	the	DT
60025	885	3	lid	lid	NN
60025	885	4	,	,	,
60025	885	5	and	and	CC
60025	885	6	send	send	VB
60025	885	7	the	the	DT
60025	885	8	pie	pie	NN
60025	885	9	to	to	TO
60025	885	10	table	table	VB
60025	885	11	warm	warm	JJ
60025	885	12	.	.	.
60025	886	1	TO	to	IN
60025	886	2	BOIL	BOIL	NNP
60025	886	3	A	A	NNP
60025	886	4	LOBSTER	LOBSTER	NNP
60025	886	5	.	.	.
60025	887	1	Put	put	VB
60025	887	2	a	a	DT
60025	887	3	handful	handful	NN
60025	887	4	of	of	IN
60025	887	5	salt	salt	NN
60025	887	6	into	into	IN
60025	887	7	a	a	DT
60025	887	8	large	large	JJ
60025	887	9	kettle	kettle	NN
60025	887	10	or	or	CC
60025	887	11	pot	pot	NN
60025	887	12	of	of	IN
60025	887	13	boiling	boiling	NN
60025	887	14	water	water	NN
60025	887	15	.	.	.
60025	888	1	When	when	WRB
60025	888	2	the	the	DT
60025	888	3	water	water	NN
60025	888	4	boils	boil	VBZ
60025	888	5	very	very	RB
60025	888	6	hard	hard	RB
60025	888	7	put	put	VBN
60025	888	8	in	in	IN
60025	888	9	the	the	DT
60025	888	10	lobster	lobster	NN
60025	888	11	,	,	,
60025	888	12	having	have	VBG
60025	888	13	first	first	RB
60025	888	14	brushed	brush	VBN
60025	888	15	it	-PRON-	PRP
60025	888	16	,	,	,
60025	888	17	and	and	CC
60025	888	18	tied	tie	VBD
60025	888	19	the	the	DT
60025	888	20	claws	claws	NN
60025	888	21	together	together	RB
60025	888	22	with	with	IN
60025	888	23	a	a	DT
60025	888	24	bit	bit	NN
60025	888	25	of	of	IN
60025	888	26	twine	twine	NN
60025	888	27	.	.	.
60025	889	1	Keep	keep	VB
60025	889	2	it	-PRON-	PRP
60025	889	3	boiling	boil	VBG
60025	889	4	from	from	IN
60025	889	5	half	half	PDT
60025	889	6	an	an	DT
60025	889	7	hour	hour	NN
60025	889	8	to	to	IN
60025	889	9	an	an	DT
60025	889	10	hour	hour	NN
60025	889	11	in	in	IN
60025	889	12	proportion	proportion	NN
60025	889	13	to	to	IN
60025	889	14	its	-PRON-	PRP$
60025	889	15	size	size	NN
60025	889	16	.	.	.
60025	890	1	If	if	IN
60025	890	2	boiled	boil	VBN
60025	890	3	too	too	RB
60025	890	4	long	long	RB
60025	890	5	the	the	DT
60025	890	6	meat	meat	NN
60025	890	7	will	will	MD
60025	890	8	be	be	VB
60025	890	9	hard	hard	JJ
60025	890	10	and	and	CC
60025	890	11	stringy	stringy	JJ
60025	890	12	.	.	.
60025	891	1	When	when	WRB
60025	891	2	it	-PRON-	PRP
60025	891	3	is	be	VBZ
60025	891	4	done	do	VBN
60025	891	5	,	,	,
60025	891	6	take	take	VB
60025	891	7	it	-PRON-	PRP
60025	891	8	out	out	RP
60025	891	9	,	,	,
60025	891	10	lay	lay	VB
60025	891	11	it	-PRON-	PRP
60025	891	12	on	on	IN
60025	891	13	its	-PRON-	PRP$
60025	891	14	claws	claws	NN
60025	891	15	to	to	TO
60025	891	16	drain	drain	VB
60025	891	17	,	,	,
60025	891	18	and	and	CC
60025	891	19	then	then	RB
60025	891	20	wipe	wipe	VB
60025	891	21	it	-PRON-	PRP
60025	891	22	dry	dry	JJ
60025	891	23	.	.	.
60025	892	1	Send	send	VB
60025	892	2	it	-PRON-	PRP
60025	892	3	to	to	TO
60025	892	4	table	table	VB
60025	892	5	cold	cold	JJ
60025	892	6	,	,	,
60025	892	7	with	with	IN
60025	892	8	the	the	DT
60025	892	9	body	body	NN
60025	892	10	and	and	CC
60025	892	11	tail	tail	NN
60025	892	12	split	split	NN
60025	892	13	open	open	JJ
60025	892	14	,	,	,
60025	892	15	and	and	CC
60025	892	16	the	the	DT
60025	892	17	claws	claws	NN
60025	892	18	taken	take	VBN
60025	892	19	off	off	RP
60025	892	20	.	.	.
60025	893	1	Lay	lay	VB
60025	893	2	the	the	DT
60025	893	3	large	large	JJ
60025	893	4	claws	claws	NN
60025	893	5	next	next	RB
60025	893	6	to	to	IN
60025	893	7	the	the	DT
60025	893	8	body	body	NN
60025	893	9	,	,	,
60025	893	10	and	and	CC
60025	893	11	the	the	DT
60025	893	12	small	small	JJ
60025	893	13	ones	one	NNS
60025	893	14	outside	outside	RB
60025	893	15	.	.	.
60025	894	1	Garnish	garnish	VB
60025	894	2	with	with	IN
60025	894	3	double	double	JJ
60025	894	4	parsley	parsley	NN
60025	894	5	.	.	.
60025	895	1	It	-PRON-	PRP
60025	895	2	is	be	VBZ
60025	895	3	scarcely	scarcely	RB
60025	895	4	necessary	necessary	JJ
60025	895	5	to	to	TO
60025	895	6	mention	mention	VB
60025	895	7	that	that	IN
60025	895	8	the	the	DT
60025	895	9	head	head	NN
60025	895	10	of	of	IN
60025	895	11	a	a	DT
60025	895	12	lobster	lobster	NN
60025	895	13	,	,	,
60025	895	14	and	and	CC
60025	895	15	what	what	WP
60025	895	16	are	be	VBP
60025	895	17	called	call	VBN
60025	895	18	the	the	DT
60025	895	19	lady	lady	NN
60025	895	20	-	-	HYPH
60025	895	21	fingers	finger	NNS
60025	895	22	are	be	VBP
60025	895	23	not	not	RB
60025	895	24	to	to	TO
60025	895	25	be	be	VB
60025	895	26	eaten	eat	VBN
60025	895	27	.	.	.
60025	896	1	TO	to	IN
60025	896	2	DRESS	DRESS	NNP
60025	896	3	LOBSTER	lobster	NN
60025	896	4	COLD	COLD	NNS
60025	896	5	Put	put	VB
60025	896	6	a	a	DT
60025	896	7	table	table	NN
60025	896	8	-	-	HYPH
60025	896	9	spoonful	spoonful	JJ
60025	896	10	of	of	IN
60025	896	11	cold	cold	JJ
60025	896	12	water	water	NN
60025	896	13	on	on	IN
60025	896	14	a	a	DT
60025	896	15	clean	clean	JJ
60025	896	16	plate	plate	NN
60025	896	17	,	,	,
60025	896	18	and	and	CC
60025	896	19	with	with	IN
60025	896	20	the	the	DT
60025	896	21	back	back	NN
60025	896	22	of	of	IN
60025	896	23	a	a	DT
60025	896	24	wooden	wooden	JJ
60025	896	25	spoon	spoon	NN
60025	896	26	mash	mash	NN
60025	896	27	into	into	IN
60025	896	28	it	-PRON-	PRP
60025	896	29	the	the	DT
60025	896	30	coral	coral	JJ
60025	896	31	or	or	CC
60025	896	32	scarlet	scarlet	JJ
60025	896	33	meat	meat	NN
60025	896	34	of	of	IN
60025	896	35	the	the	DT
60025	896	36	lobster	lobster	NN
60025	896	37	,	,	,
60025	896	38	adding	add	VBG
60025	896	39	a	a	DT
60025	896	40	salt	salt	NN
60025	896	41	-	-	HYPH
60025	896	42	spoonful	spoonful	JJ
60025	896	43	of	of	IN
60025	896	44	salt	salt	NN
60025	896	45	,	,	,
60025	896	46	and	and	CC
60025	896	47	about	about	IN
60025	896	48	the	the	DT
60025	896	49	same	same	JJ
60025	896	50	quantity	quantity	NN
60025	896	51	of	of	IN
60025	896	52	cayenne	cayenne	NN
60025	896	53	.	.	.
60025	897	1	On	on	IN
60025	897	2	another	another	DT
60025	897	3	part	part	NN
60025	897	4	of	of	IN
60025	897	5	the	the	DT
60025	897	6	plate	plate	NN
60025	897	7	mix	mix	NN
60025	897	8	well	well	RB
60025	897	9	together	together	RB
60025	897	10	with	with	IN
60025	897	11	the	the	DT
60025	897	12	back	back	NN
60025	897	13	of	of	IN
60025	897	14	the	the	DT
60025	897	15	spoon	spoon	NN
60025	897	16	two	two	CD
60025	897	17	table	table	NN
60025	897	18	-	-	HYPH
60025	897	19	spoonfuls	spoonful	NNS
60025	897	20	of	of	IN
60025	897	21	sweet	sweet	JJ
60025	897	22	oil	oil	NN
60025	897	23	,	,	,
60025	897	24	and	and	CC
60025	897	25	a	a	DT
60025	897	26	tea	tea	NN
60025	897	27	-	-	HYPH
60025	897	28	spoonful	spoonful	JJ
60025	897	29	of	of	IN
60025	897	30	made	make	VBN
60025	897	31	mustard	mustard	NN
60025	897	32	.	.	.
60025	898	1	Then	then	RB
60025	898	2	mix	mix	VB
60025	898	3	the	the	DT
60025	898	4	whole	whole	NN
60025	898	5	till	till	IN
60025	898	6	they	-PRON-	PRP
60025	898	7	are	be	VBP
60025	898	8	well	well	RB
60025	898	9	incorporated	incorporated	JJ
60025	898	10	and	and	CC
60025	898	11	perfectly	perfectly	RB
60025	898	12	smooth	smooth	JJ
60025	898	13	,	,	,
60025	898	14	adding	add	VBG
60025	898	15	,	,	,
60025	898	16	at	at	IN
60025	898	17	the	the	DT
60025	898	18	last	last	JJ
60025	898	19	,	,	,
60025	898	20	one	one	CD
60025	898	21	table	table	NN
60025	898	22	-	-	HYPH
60025	898	23	spoonful	spoonful	JJ
60025	898	24	of	of	IN
60025	898	25	vinegar	vinegar	NN
60025	898	26	,	,	,
60025	898	27	and	and	CC
60025	898	28	two	two	CD
60025	898	29	more	more	JJR
60025	898	30	of	of	IN
60025	898	31	oil	oil	NN
60025	898	32	.	.	.
60025	899	1	This	this	DT
60025	899	2	quantity	quantity	NN
60025	899	3	of	of	IN
60025	899	4	seasoning	seasoning	NN
60025	899	5	is	be	VBZ
60025	899	6	for	for	IN
60025	899	7	a	a	DT
60025	899	8	small	small	JJ
60025	899	9	lobster	lobster	NN
60025	899	10	.	.	.
60025	900	1	For	for	IN
60025	900	2	a	a	DT
60025	900	3	large	large	JJ
60025	900	4	one	one	NN
60025	900	5	,	,	,
60025	900	6	more	more	JJR
60025	900	7	of	of	IN
60025	900	8	course	course	NN
60025	900	9	will	will	MD
60025	900	10	be	be	VB
60025	900	11	required	require	VBN
60025	900	12	.	.	.
60025	901	1	Many	many	JJ
60025	901	2	persons	person	NNS
60025	901	3	add	add	VBP
60025	901	4	a	a	DT
60025	901	5	tea	tea	NN
60025	901	6	-	-	HYPH
60025	901	7	spoonful	spoonful	JJ
60025	901	8	of	of	IN
60025	901	9	powdered	powdered	JJ
60025	901	10	white	white	JJ
60025	901	11	sugar	sugar	NN
60025	901	12	,	,	,
60025	901	13	thinking	think	VBG
60025	901	14	that	that	IN
60025	901	15	it	-PRON-	PRP
60025	901	16	gives	give	VBZ
60025	901	17	a	a	DT
60025	901	18	mellowness	mellowness	NN
60025	901	19	to	to	IN
60025	901	20	the	the	DT
60025	901	21	whole	whole	NN
60025	901	22	.	.	.
60025	902	1	The	the	DT
60025	902	2	meat	meat	NN
60025	902	3	of	of	IN
60025	902	4	the	the	DT
60025	902	5	body	body	NN
60025	902	6	and	and	CC
60025	902	7	claws	claws	NN
60025	902	8	of	of	IN
60025	902	9	the	the	DT
60025	902	10	lobster	lobster	NN
60025	902	11	must	must	MD
60025	902	12	be	be	VB
60025	902	13	carefully	carefully	RB
60025	902	14	extracted	extract	VBN
60025	902	15	from	from	IN
60025	902	16	the	the	DT
60025	902	17	shell	shell	NN
60025	902	18	and	and	CC
60025	902	19	minced	mince	VBD
60025	902	20	very	very	RB
60025	902	21	small	small	JJ
60025	902	22	.	.	.
60025	903	1	When	when	WRB
60025	903	2	the	the	DT
60025	903	3	dressing	dressing	NN
60025	903	4	is	be	VBZ
60025	903	5	smoothly	smoothly	RB
60025	903	6	and	and	CC
60025	903	7	thoroughly	thoroughly	RB
60025	903	8	amalgamated	amalgamate	VBD
60025	903	9	mix	mix	VB
60025	903	10	the	the	DT
60025	903	11	meat	meat	NN
60025	903	12	with	with	IN
60025	903	13	it	-PRON-	PRP
60025	903	14	,	,	,
60025	903	15	and	and	CC
60025	903	16	let	let	VB
60025	903	17	it	-PRON-	PRP
60025	903	18	be	be	VB
60025	903	19	handed	hand	VBN
60025	903	20	round	round	RB
60025	903	21	to	to	IN
60025	903	22	the	the	DT
60025	903	23	company	company	NN
60025	903	24	.	.	.
60025	904	1	The	the	DT
60025	904	2	vinegar	vinegar	NN
60025	904	3	from	from	IN
60025	904	4	a	a	DT
60025	904	5	jar	jar	NN
60025	904	6	of	of	IN
60025	904	7	Indian	indian	JJ
60025	904	8	pickle	pickle	NN
60025	904	9	is	be	VBZ
60025	904	10	by	by	IN
60025	904	11	some	some	DT
60025	904	12	preferred	preferred	JJ
60025	904	13	for	for	IN
60025	904	14	lobster	lobster	NN
60025	904	15	dressing	dressing	NN
60025	904	16	.	.	.
60025	905	1	You	-PRON-	PRP
60025	905	2	may	may	MD
60025	905	3	dress	dress	VB
60025	905	4	the	the	DT
60025	905	5	lobster	lobster	NN
60025	905	6	_	_	NNP
60025	905	7	immediately	immediately	RB
60025	905	8	before	before	IN
60025	905	9	_	_	NNP
60025	905	10	you	-PRON-	PRP
60025	905	11	send	send	VBP
60025	905	12	it	-PRON-	PRP
60025	905	13	to	to	IN
60025	905	14	table	table	NN
60025	905	15	.	.	.
60025	906	1	When	when	WRB
60025	906	2	the	the	DT
60025	906	3	dressing	dressing	NN
60025	906	4	and	and	CC
60025	906	5	meat	meat	NN
60025	906	6	are	be	VBP
60025	906	7	mixed	mix	VBN
60025	906	8	together	together	RB
60025	906	9	,	,	,
60025	906	10	pile	pile	VBP
60025	906	11	it	-PRON-	PRP
60025	906	12	in	in	IN
60025	906	13	a	a	DT
60025	906	14	deep	deep	JJ
60025	906	15	dish	dish	NN
60025	906	16	,	,	,
60025	906	17	and	and	CC
60025	906	18	smooth	smooth	VB
60025	906	19	it	-PRON-	PRP
60025	906	20	with	with	IN
60025	906	21	the	the	DT
60025	906	22	back	back	NN
60025	906	23	of	of	IN
60025	906	24	a	a	DT
60025	906	25	spoon	spoon	NN
60025	906	26	.	.	.
60025	907	1	Stick	stick	VB
60025	907	2	a	a	DT
60025	907	3	bunch	bunch	NN
60025	907	4	of	of	IN
60025	907	5	the	the	DT
60025	907	6	small	small	JJ
60025	907	7	claws	claws	NN
60025	907	8	in	in	IN
60025	907	9	the	the	DT
60025	907	10	top	top	NN
60025	907	11	,	,	,
60025	907	12	and	and	CC
60025	907	13	garnish	garnish	VB
60025	907	14	with	with	IN
60025	907	15	curled	curl	VBN
60025	907	16	parsley	parsley	NNP
60025	907	17	.	.	.
60025	908	1	Very	very	RB
60025	908	2	large	large	JJ
60025	908	3	lobsters	lobster	NNS
60025	908	4	are	be	VBP
60025	908	5	not	not	RB
60025	908	6	the	the	DT
60025	908	7	best	good	JJS
60025	908	8	,	,	,
60025	908	9	the	the	DT
60025	908	10	meat	meat	NN
60025	908	11	being	be	VBG
60025	908	12	coarse	coarse	JJ
60025	908	13	and	and	CC
60025	908	14	tough	tough	JJ
60025	908	15	.	.	.
60025	909	1	STEWED	STEWED	NNP
60025	909	2	LOBSTER	LOBSTER	NNP
60025	909	3	.	.	.
60025	910	1	Having	have	VBG
60025	910	2	boiled	boil	VBN
60025	910	3	the	the	DT
60025	910	4	lobster	lobster	NN
60025	910	5	,	,	,
60025	910	6	extract	extract	VB
60025	910	7	the	the	DT
60025	910	8	meat	meat	NN
60025	910	9	from	from	IN
60025	910	10	the	the	DT
60025	910	11	shell	shell	NN
60025	910	12	,	,	,
60025	910	13	and	and	CC
60025	910	14	cut	cut	VBD
60025	910	15	it	-PRON-	PRP
60025	910	16	into	into	IN
60025	910	17	very	very	RB
60025	910	18	small	small	JJ
60025	910	19	pieces	piece	NNS
60025	910	20	.	.	.
60025	911	1	Season	season	VB
60025	911	2	it	-PRON-	PRP
60025	911	3	with	with	IN
60025	911	4	a	a	DT
60025	911	5	powdered	powdered	JJ
60025	911	6	nutmeg	nutmeg	NN
60025	911	7	,	,	,
60025	911	8	a	a	DT
60025	911	9	few	few	JJ
60025	911	10	blades	blade	NNS
60025	911	11	of	of	IN
60025	911	12	mace	mace	NN
60025	911	13	,	,	,
60025	911	14	and	and	CC
60025	911	15	cayenne	cayenne	NN
60025	911	16	and	and	CC
60025	911	17	salt	salt	NN
60025	911	18	to	to	IN
60025	911	19	your	-PRON-	PRP$
60025	911	20	taste	taste	NN
60025	911	21	.	.	.
60025	912	1	Mix	mix	VB
60025	912	2	with	with	IN
60025	912	3	it	-PRON-	PRP
60025	912	4	a	a	DT
60025	912	5	quarter	quarter	NN
60025	912	6	of	of	IN
60025	912	7	a	a	DT
60025	912	8	pound	pound	NN
60025	912	9	of	of	IN
60025	912	10	fresh	fresh	JJ
60025	912	11	butter	butter	NN
60025	912	12	cut	cut	VBN
60025	912	13	small	small	JJ
60025	912	14	,	,	,
60025	912	15	and	and	CC
60025	912	16	two	two	CD
60025	912	17	glasses	glass	NNS
60025	912	18	of	of	IN
60025	912	19	white	white	JJ
60025	912	20	wine	wine	NN
60025	912	21	or	or	CC
60025	912	22	of	of	IN
60025	912	23	vinegar	vinegar	NN
60025	912	24	.	.	.
60025	913	1	Put	put	VB
60025	913	2	it	-PRON-	PRP
60025	913	3	into	into	IN
60025	913	4	a	a	DT
60025	913	5	stew	stew	NN
60025	913	6	-	-	HYPH
60025	913	7	pan	pan	NN
60025	913	8	,	,	,
60025	913	9	and	and	CC
60025	913	10	set	set	VBD
60025	913	11	it	-PRON-	PRP
60025	913	12	on	on	IN
60025	913	13	hot	hot	JJ
60025	913	14	coals	coal	NNS
60025	913	15	.	.	.
60025	914	1	Stew	stew	VB
60025	914	2	it	-PRON-	PRP
60025	914	3	about	about	RB
60025	914	4	twenty	twenty	CD
60025	914	5	minutes	minute	NNS
60025	914	6	,	,	,
60025	914	7	keeping	keep	VBG
60025	914	8	the	the	DT
60025	914	9	pan	pan	NN
60025	914	10	closely	closely	RB
60025	914	11	covered	cover	VBN
60025	914	12	lest	lest	IN
60025	914	13	the	the	DT
60025	914	14	flavour	flavour	NN
60025	914	15	should	should	MD
60025	914	16	evaporate	evaporate	VB
60025	914	17	.	.	.
60025	915	1	Serve	serve	VB
60025	915	2	it	-PRON-	PRP
60025	915	3	up	up	RP
60025	915	4	hot	hot	RB
60025	915	5	.	.	.
60025	916	1	If	if	IN
60025	916	2	you	-PRON-	PRP
60025	916	3	choose	choose	VBP
60025	916	4	,	,	,
60025	916	5	you	-PRON-	PRP
60025	916	6	can	can	MD
60025	916	7	send	send	VB
60025	916	8	it	-PRON-	PRP
60025	916	9	to	to	TO
60025	916	10	table	table	VB
60025	916	11	in	in	IN
60025	916	12	the	the	DT
60025	916	13	shell	shell	NN
60025	916	14	,	,	,
60025	916	15	which	which	WDT
60025	916	16	must	must	MD
60025	916	17	first	first	RB
60025	916	18	be	be	VB
60025	916	19	nicely	nicely	RB
60025	916	20	cleaned	clean	VBN
60025	916	21	.	.	.
60025	917	1	Strew	Strew	VBD
60025	917	2	the	the	DT
60025	917	3	meat	meat	NN
60025	917	4	over	over	RB
60025	917	5	with	with	IN
60025	917	6	sifted	sift	VBN
60025	917	7	bread	bread	NN
60025	917	8	-	-	HYPH
60025	917	9	crumbs	crumb	NNS
60025	917	10	,	,	,
60025	917	11	and	and	CC
60025	917	12	brown	brown	VB
60025	917	13	the	the	DT
60025	917	14	top	top	NN
60025	917	15	with	with	IN
60025	917	16	a	a	DT
60025	917	17	salamander	salamander	JJ
60025	917	18	,	,	,
60025	917	19	or	or	CC
60025	917	20	a	a	DT
60025	917	21	red	red	JJ
60025	917	22	hot	hot	JJ
60025	917	23	shovel	shovel	NN
60025	917	24	held	hold	VBN
60025	917	25	over	over	IN
60025	917	26	it	-PRON-	PRP
60025	917	27	.	.	.
60025	918	1	FRICASSEED	FRICASSEED	NNP
60025	918	2	LOBSTER	LOBSTER	NNP
60025	918	3	.	.	.
60025	919	1	Put	put	VB
60025	919	2	the	the	DT
60025	919	3	lobster	lobster	NN
60025	919	4	into	into	IN
60025	919	5	boiling	boil	VBG
60025	919	6	salt	salt	NN
60025	919	7	and	and	CC
60025	919	8	water	water	NN
60025	919	9	,	,	,
60025	919	10	and	and	CC
60025	919	11	let	let	VB
60025	919	12	it	-PRON-	PRP
60025	919	13	boil	boil	VB
60025	919	14	according	accord	VBG
60025	919	15	to	to	IN
60025	919	16	its	-PRON-	PRP$
60025	919	17	size	size	NN
60025	919	18	from	from	IN
60025	919	19	a	a	DT
60025	919	20	quarter	quarter	NN
60025	919	21	of	of	IN
60025	919	22	an	an	DT
60025	919	23	hour	hour	NN
60025	919	24	to	to	IN
60025	919	25	half	half	PDT
60025	919	26	an	an	DT
60025	919	27	hour	hour	NN
60025	919	28	.	.	.
60025	920	1	The	the	DT
60025	920	2	intention	intention	NN
60025	920	3	is	be	VBZ
60025	920	4	to	to	TO
60025	920	5	have	have	VB
60025	920	6	it	-PRON-	PRP
60025	920	7	parboiled	parboil	VBN
60025	920	8	only	only	RB
60025	920	9	,	,	,
60025	920	10	as	as	IN
60025	920	11	it	-PRON-	PRP
60025	920	12	is	be	VBZ
60025	920	13	afterwards	afterwards	RB
60025	920	14	to	to	TO
60025	920	15	be	be	VB
60025	920	16	fricasseed	fricassee	VBN
60025	920	17	.	.	.
60025	921	1	Extract	extract	VB
60025	921	2	the	the	DT
60025	921	3	meat	meat	NN
60025	921	4	from	from	IN
60025	921	5	the	the	DT
60025	921	6	shell	shell	NN
60025	921	7	,	,	,
60025	921	8	and	and	CC
60025	921	9	cut	cut	VBD
60025	921	10	it	-PRON-	PRP
60025	921	11	into	into	IN
60025	921	12	small	small	JJ
60025	921	13	pieces	piece	NNS
60025	921	14	.	.	.
60025	922	1	Season	season	VB
60025	922	2	it	-PRON-	PRP
60025	922	3	with	with	IN
60025	922	4	red	red	JJ
60025	922	5	pepper	pepper	NN
60025	922	6	,	,	,
60025	922	7	salt	salt	NN
60025	922	8	,	,	,
60025	922	9	and	and	CC
60025	922	10	nutmeg	nutmeg	NN
60025	922	11	;	;	,
60025	922	12	and	and	CC
60025	922	13	put	put	VBD
60025	922	14	it	-PRON-	PRP
60025	922	15	into	into	IN
60025	922	16	a	a	DT
60025	922	17	stew	stew	NN
60025	922	18	-	-	HYPH
60025	922	19	pan	pan	NN
60025	922	20	with	with	IN
60025	922	21	as	as	RB
60025	922	22	much	much	JJ
60025	922	23	cream	cream	NN
60025	922	24	as	as	IN
60025	922	25	will	will	MD
60025	922	26	cover	cover	VB
60025	922	27	it	-PRON-	PRP
60025	922	28	.	.	.
60025	923	1	Keep	keep	VB
60025	923	2	the	the	DT
60025	923	3	lid	lid	NN
60025	923	4	close	close	RB
60025	923	5	;	;	:
60025	923	6	set	set	VBD
60025	923	7	the	the	DT
60025	923	8	pan	pan	NN
60025	923	9	on	on	IN
60025	923	10	hot	hot	JJ
60025	923	11	coals	coal	NNS
60025	923	12	,	,	,
60025	923	13	and	and	CC
60025	923	14	stew	stew	VB
60025	923	15	it	-PRON-	PRP
60025	923	16	slowly	slowly	RB
60025	923	17	for	for	IN
60025	923	18	about	about	RB
60025	923	19	as	as	RB
60025	923	20	long	long	RB
60025	923	21	a	a	DT
60025	923	22	time	time	NN
60025	923	23	as	as	IN
60025	923	24	it	-PRON-	PRP
60025	923	25	was	be	VBD
60025	923	26	previously	previously	RB
60025	923	27	boiled	boil	VBN
60025	923	28	.	.	.
60025	924	1	Just	just	RB
60025	924	2	before	before	IN
60025	924	3	you	-PRON-	PRP
60025	924	4	take	take	VBP
60025	924	5	it	-PRON-	PRP
60025	924	6	from	from	IN
60025	924	7	the	the	DT
60025	924	8	fire	fire	NN
60025	924	9	,	,	,
60025	924	10	stir	stir	NN
60025	924	11	in	in	IN
60025	924	12	the	the	DT
60025	924	13	beaten	beat	VBN
60025	924	14	yolk	yolk	NN
60025	924	15	of	of	IN
60025	924	16	an	an	DT
60025	924	17	egg	egg	NN
60025	924	18	.	.	.
60025	925	1	Send	send	VB
60025	925	2	it	-PRON-	PRP
60025	925	3	to	to	TO
60025	925	4	table	table	VB
60025	925	5	in	in	IN
60025	925	6	a	a	DT
60025	925	7	small	small	JJ
60025	925	8	dish	dish	NN
60025	925	9	placed	place	VBN
60025	925	10	on	on	IN
60025	925	11	a	a	DT
60025	925	12	larger	large	JJR
60025	925	13	one	one	CD
60025	925	14	,	,	,
60025	925	15	and	and	CC
60025	925	16	arrange	arrange	VB
60025	925	17	the	the	DT
60025	925	18	small	small	JJ
60025	925	19	claws	claw	NNS
60025	925	20	nicely	nicely	RB
60025	925	21	round	round	VBP
60025	925	22	it	-PRON-	PRP
60025	925	23	on	on	IN
60025	925	24	the	the	DT
60025	925	25	large	large	JJ
60025	925	26	dish	dish	NN
60025	925	27	.	.	.
60025	926	1	POTTED	POTTED	NNP
60025	926	2	LOBSTER	LOBSTER	NNP
60025	926	3	.	.	.
60025	927	1	Parboil	Parboil	NNP
60025	927	2	the	the	DT
60025	927	3	lobster	lobster	NN
60025	927	4	in	in	IN
60025	927	5	boiling	boil	VBG
60025	927	6	water	water	NN
60025	927	7	well	well	RB
60025	927	8	salted	salt	VBN
60025	927	9	.	.	.
60025	928	1	Then	then	RB
60025	928	2	pick	pick	VB
60025	928	3	out	out	RP
60025	928	4	all	all	PDT
60025	928	5	the	the	DT
60025	928	6	meat	meat	NN
60025	928	7	from	from	IN
60025	928	8	the	the	DT
60025	928	9	body	body	NN
60025	928	10	and	and	CC
60025	928	11	claws	claws	NN
60025	928	12	,	,	,
60025	928	13	and	and	CC
60025	928	14	beat	beat	VBD
60025	928	15	it	-PRON-	PRP
60025	928	16	in	in	IN
60025	928	17	a	a	DT
60025	928	18	mortar	mortar	NN
60025	928	19	with	with	IN
60025	928	20	nutmeg	nutmeg	NNP
60025	928	21	,	,	,
60025	928	22	mace	mace	NN
60025	928	23	,	,	,
60025	928	24	cayenne	cayenne	NN
60025	928	25	,	,	,
60025	928	26	and	and	CC
60025	928	27	salt	salt	NN
60025	928	28	,	,	,
60025	928	29	to	to	IN
60025	928	30	your	-PRON-	PRP$
60025	928	31	taste	taste	NN
60025	928	32	.	.	.
60025	929	1	Beat	beat	VB
60025	929	2	the	the	DT
60025	929	3	coral	coral	NN
60025	929	4	separately	separately	RB
60025	929	5	.	.	.
60025	930	1	Then	then	RB
60025	930	2	put	put	VB
60025	930	3	the	the	DT
60025	930	4	pounded	pound	VBN
60025	930	5	meat	meat	NN
60025	930	6	into	into	IN
60025	930	7	a	a	DT
60025	930	8	large	large	JJ
60025	930	9	potting	potting	NN
60025	930	10	can	can	NN
60025	930	11	of	of	IN
60025	930	12	block	block	NN
60025	930	13	tin	tin	NN
60025	930	14	with	with	IN
60025	930	15	a	a	DT
60025	930	16	cover	cover	NN
60025	930	17	.	.	.
60025	931	1	Press	press	VB
60025	931	2	it	-PRON-	PRP
60025	931	3	down	down	RP
60025	931	4	hard	hard	RB
60025	931	5	,	,	,
60025	931	6	having	have	VBG
60025	931	7	arranged	arrange	VBN
60025	931	8	it	-PRON-	PRP
60025	931	9	in	in	IN
60025	931	10	alternate	alternate	JJ
60025	931	11	layers	layer	NNS
60025	931	12	of	of	IN
60025	931	13	white	white	JJ
60025	931	14	meat	meat	NN
60025	931	15	and	and	CC
60025	931	16	coral	coral	NN
60025	931	17	to	to	TO
60025	931	18	give	give	VB
60025	931	19	it	-PRON-	PRP
60025	931	20	a	a	DT
60025	931	21	marbled	marble	VBN
60025	931	22	or	or	CC
60025	931	23	variegated	variegate	VBN
60025	931	24	appearance	appearance	NN
60025	931	25	.	.	.
60025	932	1	Cover	cover	VB
60025	932	2	it	-PRON-	PRP
60025	932	3	with	with	IN
60025	932	4	fresh	fresh	JJ
60025	932	5	butter	butter	NN
60025	932	6	,	,	,
60025	932	7	and	and	CC
60025	932	8	put	put	VBD
60025	932	9	it	-PRON-	PRP
60025	932	10	into	into	IN
60025	932	11	a	a	DT
60025	932	12	slow	slow	JJ
60025	932	13	oven	oven	NN
60025	932	14	for	for	IN
60025	932	15	half	half	PDT
60025	932	16	an	an	DT
60025	932	17	hour	hour	NN
60025	932	18	.	.	.
60025	933	1	When	when	WRB
60025	933	2	cold	cold	JJ
60025	933	3	,	,	,
60025	933	4	take	take	VB
60025	933	5	off	off	RP
60025	933	6	the	the	DT
60025	933	7	butter	butter	NN
60025	933	8	and	and	CC
60025	933	9	clarify	clarify	VB
60025	933	10	it	-PRON-	PRP
60025	933	11	,	,	,
60025	933	12	by	by	IN
60025	933	13	putting	put	VBG
60025	933	14	it	-PRON-	PRP
60025	933	15	into	into	IN
60025	933	16	a	a	DT
60025	933	17	jar	jar	NN
60025	933	18	,	,	,
60025	933	19	which	which	WDT
60025	933	20	must	must	MD
60025	933	21	be	be	VB
60025	933	22	set	set	VBN
60025	933	23	in	in	IN
60025	933	24	a	a	DT
60025	933	25	pan	pan	NN
60025	933	26	of	of	IN
60025	933	27	boiling	boil	VBG
60025	933	28	water	water	NN
60025	933	29	.	.	.
60025	934	1	Watch	watch	VB
60025	934	2	it	-PRON-	PRP
60025	934	3	well	well	RB
60025	934	4	,	,	,
60025	934	5	and	and	CC
60025	934	6	when	when	WRB
60025	934	7	it	-PRON-	PRP
60025	934	8	melts	melt	VBZ
60025	934	9	,	,	,
60025	934	10	carefully	carefully	RB
60025	934	11	skim	skim	VB
60025	934	12	off	off	RP
60025	934	13	the	the	DT
60025	934	14	buttermilk	buttermilk	NN
60025	934	15	which	which	WDT
60025	934	16	will	will	MD
60025	934	17	rise	rise	VB
60025	934	18	to	to	IN
60025	934	19	the	the	DT
60025	934	20	top	top	NN
60025	934	21	.	.	.
60025	935	1	When	when	WRB
60025	935	2	no	no	DT
60025	935	3	more	more	JJR
60025	935	4	scum	scum	NN
60025	935	5	rises	rise	NNS
60025	935	6	,	,	,
60025	935	7	take	take	VB
60025	935	8	it	-PRON-	PRP
60025	935	9	off	off	RP
60025	935	10	and	and	CC
60025	935	11	let	let	VB
60025	935	12	it	-PRON-	PRP
60025	935	13	stand	stand	VB
60025	935	14	for	for	IN
60025	935	15	a	a	DT
60025	935	16	few	few	JJ
60025	935	17	minutes	minute	NNS
60025	935	18	to	to	TO
60025	935	19	settle	settle	VB
60025	935	20	,	,	,
60025	935	21	and	and	CC
60025	935	22	then	then	RB
60025	935	23	strain	strain	VB
60025	935	24	it	-PRON-	PRP
60025	935	25	through	through	IN
60025	935	26	a	a	DT
60025	935	27	sieve	sieve	NN
60025	935	28	.	.	.
60025	936	1	Put	put	VB
60025	936	2	the	the	DT
60025	936	3	lobster	lobster	NN
60025	936	4	into	into	IN
60025	936	5	small	small	JJ
60025	936	6	potting	potting	NN
60025	936	7	-	-	HYPH
60025	936	8	cans	can	NNS
60025	936	9	,	,	,
60025	936	10	pressing	press	VBG
60025	936	11	it	-PRON-	PRP
60025	936	12	down	down	RP
60025	936	13	very	very	RB
60025	936	14	hard	hard	RB
60025	936	15	.	.	.
60025	937	1	Pour	pour	VB
60025	937	2	the	the	DT
60025	937	3	clarified	clarify	VBN
60025	937	4	butter	butter	NN
60025	937	5	over	over	IN
60025	937	6	it	-PRON-	PRP
60025	937	7	,	,	,
60025	937	8	and	and	CC
60025	937	9	secure	secure	VB
60025	937	10	the	the	DT
60025	937	11	covers	cover	NNS
60025	937	12	tightly	tightly	RB
60025	937	13	.	.	.
60025	938	1	Potted	potted	JJ
60025	938	2	lobster	lobster	NN
60025	938	3	is	be	VBZ
60025	938	4	used	use	VBN
60025	938	5	to	to	TO
60025	938	6	lay	lay	VB
60025	938	7	between	between	IN
60025	938	8	thin	thin	JJ
60025	938	9	slices	slice	NNS
60025	938	10	of	of	IN
60025	938	11	bread	bread	NN
60025	938	12	as	as	IN
60025	938	13	sandwiches	sandwich	NNS
60025	938	14	.	.	.
60025	939	1	The	the	DT
60025	939	2	clarified	clarified	JJ
60025	939	3	butter	butter	NN
60025	939	4	that	that	WDT
60025	939	5	accompanies	accompany	VBZ
60025	939	6	it	-PRON-	PRP
60025	939	7	is	be	VBZ
60025	939	8	excellent	excellent	JJ
60025	939	9	for	for	IN
60025	939	10	fish	fish	NN
60025	939	11	sauce	sauce	NN
60025	939	12	.	.	.
60025	940	1	Prawns	prawn	NNS
60025	940	2	and	and	CC
60025	940	3	crabs	crab	NNS
60025	940	4	may	may	MD
60025	940	5	be	be	VB
60025	940	6	potted	pot	VBN
60025	940	7	in	in	IN
60025	940	8	a	a	DT
60025	940	9	similar	similar	JJ
60025	940	10	manner	manner	NN
60025	940	11	.	.	.
60025	941	1	LOBSTER	LOBSTER	NNP
60025	941	2	PIE	PIE	NNP
60025	941	3	.	.	.
60025	942	1	Put	put	VB
60025	942	2	two	two	CD
60025	942	3	middle	middle	JJ
60025	942	4	-	-	HYPH
60025	942	5	sized	sized	JJ
60025	942	6	lobsters	lobster	NNS
60025	942	7	into	into	IN
60025	942	8	boiling	boil	VBG
60025	942	9	salt	salt	NN
60025	942	10	and	and	CC
60025	942	11	water	water	NN
60025	942	12	.	.	.
60025	943	1	When	when	WRB
60025	943	2	they	-PRON-	PRP
60025	943	3	are	be	VBP
60025	943	4	half	half	RB
60025	943	5	boiled	boil	VBN
60025	943	6	,	,	,
60025	943	7	take	take	VB
60025	943	8	the	the	DT
60025	943	9	meat	meat	NN
60025	943	10	from	from	IN
60025	943	11	the	the	DT
60025	943	12	shell	shell	NN
60025	943	13	,	,	,
60025	943	14	cut	cut	VBD
60025	943	15	it	-PRON-	PRP
60025	943	16	into	into	IN
60025	943	17	very	very	RB
60025	943	18	small	small	JJ
60025	943	19	pieces	piece	NNS
60025	943	20	,	,	,
60025	943	21	and	and	CC
60025	943	22	put	put	VBD
60025	943	23	it	-PRON-	PRP
60025	943	24	into	into	IN
60025	943	25	a	a	DT
60025	943	26	pie	pie	NN
60025	943	27	dish	dish	NN
60025	943	28	.	.	.
60025	944	1	Break	break	VB
60025	944	2	up	up	RP
60025	944	3	the	the	DT
60025	944	4	shells	shell	NNS
60025	944	5	,	,	,
60025	944	6	and	and	CC
60025	944	7	stew	stew	VB
60025	944	8	them	-PRON-	PRP
60025	944	9	in	in	IN
60025	944	10	a	a	DT
60025	944	11	very	very	RB
60025	944	12	little	little	JJ
60025	944	13	water	water	NN
60025	944	14	with	with	IN
60025	944	15	half	half	PDT
60025	944	16	a	a	DT
60025	944	17	dozen	dozen	NN
60025	944	18	blades	blade	NNS
60025	944	19	of	of	IN
60025	944	20	mace	mace	NN
60025	944	21	and	and	CC
60025	944	22	a	a	DT
60025	944	23	grated	grate	VBN
60025	944	24	nutmeg	nutmeg	NN
60025	944	25	.	.	.
60025	945	1	Then	then	RB
60025	945	2	strain	strain	VB
60025	945	3	off	off	RP
60025	945	4	the	the	DT
60025	945	5	liquid	liquid	NN
60025	945	6	.	.	.
60025	946	1	Beat	beat	VB
60025	946	2	the	the	DT
60025	946	3	coral	coral	NN
60025	946	4	in	in	IN
60025	946	5	a	a	DT
60025	946	6	mortar	mortar	NN
60025	946	7	,	,	,
60025	946	8	and	and	CC
60025	946	9	thicken	thicken	VB
60025	946	10	the	the	DT
60025	946	11	liquid	liquid	NN
60025	946	12	with	with	IN
60025	946	13	it	-PRON-	PRP
60025	946	14	.	.	.
60025	947	1	Pour	pour	VB
60025	947	2	this	this	DT
60025	947	3	into	into	IN
60025	947	4	the	the	DT
60025	947	5	dish	dish	NN
60025	947	6	of	of	IN
60025	947	7	lobster	lobster	NN
60025	947	8	to	to	TO
60025	947	9	make	make	VB
60025	947	10	the	the	DT
60025	947	11	gravy	gravy	NN
60025	947	12	.	.	.
60025	948	1	Season	season	VB
60025	948	2	it	-PRON-	PRP
60025	948	3	with	with	IN
60025	948	4	cayenne	cayenne	NN
60025	948	5	,	,	,
60025	948	6	salt	salt	NN
60025	948	7	,	,	,
60025	948	8	and	and	CC
60025	948	9	mushroom	mushroom	NN
60025	948	10	catchup	catchup	NN
60025	948	11	,	,	,
60025	948	12	and	and	CC
60025	948	13	add	add	VB
60025	948	14	bits	bit	NNS
60025	948	15	of	of	IN
60025	948	16	butter	butter	NN
60025	948	17	.	.	.
60025	949	1	Cover	cover	VB
60025	949	2	it	-PRON-	PRP
60025	949	3	with	with	IN
60025	949	4	a	a	DT
60025	949	5	lid	lid	NN
60025	949	6	of	of	IN
60025	949	7	paste	paste	NN
60025	949	8	,	,	,
60025	949	9	made	make	VBN
60025	949	10	in	in	IN
60025	949	11	the	the	DT
60025	949	12	proportion	proportion	NN
60025	949	13	of	of	IN
60025	949	14	ten	ten	CD
60025	949	15	ounces	ounce	NNS
60025	949	16	of	of	IN
60025	949	17	butter	butter	NN
60025	949	18	to	to	IN
60025	949	19	a	a	DT
60025	949	20	pound	pound	NN
60025	949	21	of	of	IN
60025	949	22	flour	flour	NN
60025	949	23	,	,	,
60025	949	24	notched	notch	VBN
60025	949	25	handsomely	handsomely	RB
60025	949	26	,	,	,
60025	949	27	and	and	CC
60025	949	28	ornamented	ornament	VBN
60025	949	29	with	with	IN
60025	949	30	paste	paste	NN
60025	949	31	leaves	leave	NNS
60025	949	32	.	.	.
60025	950	1	Do	do	VB
60025	950	2	not	not	RB
60025	950	3	send	send	VB
60025	950	4	it	-PRON-	PRP
60025	950	5	to	to	IN
60025	950	6	table	table	NN
60025	950	7	till	till	IN
60025	950	8	it	-PRON-	PRP
60025	950	9	has	have	VBZ
60025	950	10	cooled	cool	VBN
60025	950	11	.	.	.
60025	951	1	TO	to	IN
60025	951	2	BOIL	BOIL	NNP
60025	951	3	PRAWNS	PRAWNS	NNP
60025	951	4	.	.	.
60025	952	1	Throw	throw	VB
60025	952	2	a	a	DT
60025	952	3	handful	handful	NN
60025	952	4	of	of	IN
60025	952	5	salt	salt	NN
60025	952	6	into	into	IN
60025	952	7	a	a	DT
60025	952	8	pot	pot	NN
60025	952	9	of	of	IN
60025	952	10	boiling	boiling	NN
60025	952	11	water	water	NN
60025	952	12	.	.	.
60025	953	1	When	when	WRB
60025	953	2	it	-PRON-	PRP
60025	953	3	boils	boil	VBZ
60025	953	4	very	very	RB
60025	953	5	hard	hard	RB
60025	953	6	,	,	,
60025	953	7	put	put	VBN
60025	953	8	in	in	IN
60025	953	9	the	the	DT
60025	953	10	prawns	prawn	NNS
60025	953	11	.	.	.
60025	954	1	Let	let	VB
60025	954	2	them	-PRON-	PRP
60025	954	3	boil	boil	VB
60025	954	4	a	a	DT
60025	954	5	quarter	quarter	NN
60025	954	6	of	of	IN
60025	954	7	an	an	DT
60025	954	8	hour	hour	NN
60025	954	9	,	,	,
60025	954	10	and	and	CC
60025	954	11	when	when	WRB
60025	954	12	you	-PRON-	PRP
60025	954	13	take	take	VBP
60025	954	14	them	-PRON-	PRP
60025	954	15	out	out	RP
60025	954	16	lay	lie	VBD
60025	954	17	them	-PRON-	PRP
60025	954	18	on	on	IN
60025	954	19	a	a	DT
60025	954	20	sieve	sieve	NN
60025	954	21	to	to	TO
60025	954	22	drain	drain	VB
60025	954	23	,	,	,
60025	954	24	and	and	CC
60025	954	25	then	then	RB
60025	954	26	wipe	wipe	VB
60025	954	27	them	-PRON-	PRP
60025	954	28	on	on	IN
60025	954	29	a	a	DT
60025	954	30	dry	dry	JJ
60025	954	31	cloth	cloth	NN
60025	954	32	,	,	,
60025	954	33	and	and	CC
60025	954	34	put	put	VBD
60025	954	35	them	-PRON-	PRP
60025	954	36	aside	aside	RB
60025	954	37	till	till	IN
60025	954	38	quite	quite	RB
60025	954	39	cold	cold	JJ
60025	954	40	.	.	.
60025	955	1	Lay	lay	VB
60025	955	2	a	a	DT
60025	955	3	handful	handful	NN
60025	955	4	of	of	IN
60025	955	5	curled	curl	VBN
60025	955	6	parsley	parsley	NNP
60025	955	7	in	in	IN
60025	955	8	the	the	DT
60025	955	9	middle	middle	NN
60025	955	10	of	of	IN
60025	955	11	a	a	DT
60025	955	12	dish	dish	NN
60025	955	13	.	.	.
60025	956	1	Put	put	VB
60025	956	2	one	one	CD
60025	956	3	prawn	prawn	NN
60025	956	4	on	on	IN
60025	956	5	the	the	DT
60025	956	6	top	top	NN
60025	956	7	of	of	IN
60025	956	8	it	-PRON-	PRP
60025	956	9	,	,	,
60025	956	10	and	and	CC
60025	956	11	lay	lie	VBD
60025	956	12	the	the	DT
60025	956	13	others	other	NNS
60025	956	14	all	all	DT
60025	956	15	round	round	RB
60025	956	16	,	,	,
60025	956	17	as	as	RB
60025	956	18	close	close	RB
60025	956	19	as	as	IN
60025	956	20	you	-PRON-	PRP
60025	956	21	can	can	MD
60025	956	22	,	,	,
60025	956	23	with	with	IN
60025	956	24	the	the	DT
60025	956	25	tails	tail	NNS
60025	956	26	outside	outside	RB
60025	956	27	.	.	.
60025	957	1	Garnish	garnish	VB
60025	957	2	with	with	IN
60025	957	3	parsley	parsley	NN
60025	957	4	.	.	.
60025	958	1	Eat	eat	VB
60025	958	2	them	-PRON-	PRP
60025	958	3	with	with	IN
60025	958	4	salt	salt	NN
60025	958	5	,	,	,
60025	958	6	cayenne	cayenne	NN
60025	958	7	,	,	,
60025	958	8	sweet	sweet	JJ
60025	958	9	oil	oil	NN
60025	958	10	,	,	,
60025	958	11	mustard	mustard	NN
60025	958	12	and	and	CC
60025	958	13	vinegar	vinegar	NN
60025	958	14	,	,	,
60025	958	15	mixed	mixed	JJ
60025	958	16	together	together	RB
60025	958	17	as	as	IN
60025	958	18	for	for	IN
60025	958	19	lobsters	lobster	NNS
60025	958	20	.	.	.
60025	959	1	CRABS	crabs	NN
60025	959	2	.	.	.
60025	960	1	Crabs	crab	NNS
60025	960	2	are	be	VBP
60025	960	3	boiled	boil	VBN
60025	960	4	in	in	IN
60025	960	5	the	the	DT
60025	960	6	same	same	JJ
60025	960	7	manner	manner	NN
60025	960	8	,	,	,
60025	960	9	and	and	CC
60025	960	10	in	in	IN
60025	960	11	serving	serve	VBG
60025	960	12	up	up	RP
60025	960	13	may	may	MD
60025	960	14	be	be	VB
60025	960	15	arranged	arrange	VBN
60025	960	16	like	like	IN
60025	960	17	prawns	prawn	NNS
60025	960	18	.	.	.
60025	961	1	HOT	hot	JJ
60025	961	2	CRABS	crab	NNS
60025	961	3	.	.	.
60025	962	1	Having	have	VBG
60025	962	2	boiled	boil	VBN
60025	962	3	the	the	DT
60025	962	4	crabs	crab	NNS
60025	962	5	,	,	,
60025	962	6	extract	extract	VB
60025	962	7	all	all	PDT
60025	962	8	the	the	DT
60025	962	9	meat	meat	NN
60025	962	10	from	from	IN
60025	962	11	the	the	DT
60025	962	12	shell	shell	NN
60025	962	13	,	,	,
60025	962	14	cut	cut	VBD
60025	962	15	it	-PRON-	PRP
60025	962	16	fine	fine	JJ
60025	962	17	,	,	,
60025	962	18	and	and	CC
60025	962	19	season	season	VB
60025	962	20	it	-PRON-	PRP
60025	962	21	to	to	IN
60025	962	22	your	-PRON-	PRP$
60025	962	23	taste	taste	NN
60025	962	24	with	with	IN
60025	962	25	nutmeg	nutmeg	NNP
60025	962	26	,	,	,
60025	962	27	salt	salt	NN
60025	962	28	,	,	,
60025	962	29	and	and	CC
60025	962	30	cayenne	cayenne	NN
60025	962	31	pepper	pepper	NN
60025	962	32	.	.	.
60025	963	1	Add	add	VB
60025	963	2	a	a	DT
60025	963	3	bit	bit	NN
60025	963	4	of	of	IN
60025	963	5	butter	butter	NN
60025	963	6	,	,	,
60025	963	7	some	some	DT
60025	963	8	grated	grate	VBN
60025	963	9	bread	bread	NN
60025	963	10	crumbs	crumb	NNS
60025	963	11	,	,	,
60025	963	12	and	and	CC
60025	963	13	sufficient	sufficient	JJ
60025	963	14	vinegar	vinegar	NN
60025	963	15	to	to	TO
60025	963	16	moisten	moisten	VB
60025	963	17	it	-PRON-	PRP
60025	963	18	.	.	.
60025	964	1	Fill	fill	VB
60025	964	2	the	the	DT
60025	964	3	back	back	NN
60025	964	4	-	-	HYPH
60025	964	5	shells	shell	NNS
60025	964	6	of	of	IN
60025	964	7	the	the	DT
60025	964	8	crab	crab	NN
60025	964	9	with	with	IN
60025	964	10	the	the	DT
60025	964	11	mixture	mixture	NN
60025	964	12	;	;	:
60025	964	13	set	set	VB
60025	964	14	it	-PRON-	PRP
60025	964	15	before	before	IN
60025	964	16	the	the	DT
60025	964	17	fire	fire	NN
60025	964	18	,	,	,
60025	964	19	and	and	CC
60025	964	20	brown	brown	VB
60025	964	21	it	-PRON-	PRP
60025	964	22	by	by	IN
60025	964	23	holding	hold	VBG
60025	964	24	a	a	DT
60025	964	25	red	red	JJ
60025	964	26	-	-	HYPH
60025	964	27	hot	hot	JJ
60025	964	28	shovel	shovel	NN
60025	964	29	or	or	CC
60025	964	30	a	a	DT
60025	964	31	salamander	salamander	JJ
60025	964	32	a	a	DT
60025	964	33	little	little	JJ
60025	964	34	above	above	IN
60025	964	35	it	-PRON-	PRP
60025	964	36	.	.	.
60025	965	1	Cover	cover	VB
60025	965	2	a	a	DT
60025	965	3	large	large	JJ
60025	965	4	dish	dish	NN
60025	965	5	with	with	IN
60025	965	6	small	small	JJ
60025	965	7	slices	slice	NNS
60025	965	8	of	of	IN
60025	965	9	dry	dry	JJ
60025	965	10	toast	toast	NN
60025	965	11	with	with	IN
60025	965	12	the	the	DT
60025	965	13	crust	crust	NN
60025	965	14	cut	cut	VBN
60025	965	15	off	off	RP
60025	965	16	.	.	.
60025	966	1	Lay	lay	VB
60025	966	2	on	on	IN
60025	966	3	each	each	DT
60025	966	4	slice	slice	NN
60025	966	5	a	a	DT
60025	966	6	shell	shell	NN
60025	966	7	filled	fill	VBN
60025	966	8	with	with	IN
60025	966	9	the	the	DT
60025	966	10	crab	crab	NN
60025	966	11	.	.	.
60025	967	1	The	the	DT
60025	967	2	shell	shell	NN
60025	967	3	of	of	IN
60025	967	4	one	one	CD
60025	967	5	crab	crab	NN
60025	967	6	will	will	MD
60025	967	7	contain	contain	VB
60025	967	8	the	the	DT
60025	967	9	meat	meat	NN
60025	967	10	of	of	IN
60025	967	11	two	two	CD
60025	967	12	.	.	.
60025	968	1	COLD	COLD	NNP
60025	968	2	CRABS	CRABS	NNP
60025	968	3	.	.	.
60025	969	1	Having	have	VBG
60025	969	2	taken	take	VBN
60025	969	3	all	all	PDT
60025	969	4	the	the	DT
60025	969	5	meat	meat	NN
60025	969	6	out	out	IN
60025	969	7	of	of	IN
60025	969	8	the	the	DT
60025	969	9	shells	shell	NNS
60025	969	10	,	,	,
60025	969	11	make	make	VB
60025	969	12	a	a	DT
60025	969	13	dressing	dressing	NN
60025	969	14	with	with	IN
60025	969	15	sweet	sweet	JJ
60025	969	16	oil	oil	NN
60025	969	17	,	,	,
60025	969	18	salt	salt	NN
60025	969	19	,	,	,
60025	969	20	cayenne	cayenne	NN
60025	969	21	pepper	pepper	NN
60025	969	22	,	,	,
60025	969	23	mustard	mustard	NN
60025	969	24	and	and	CC
60025	969	25	vinegar	vinegar	NN
60025	969	26	,	,	,
60025	969	27	as	as	IN
60025	969	28	for	for	IN
60025	969	29	lobster	lobster	NN
60025	969	30	.	.	.
60025	970	1	You	-PRON-	PRP
60025	970	2	may	may	MD
60025	970	3	add	add	VB
60025	970	4	to	to	IN
60025	970	5	it	-PRON-	PRP
60025	970	6	some	some	DT
60025	970	7	hard	hard	RB
60025	970	8	-	-	HYPH
60025	970	9	boiled	boil	VBN
60025	970	10	yolk	yolk	NNP
60025	970	11	of	of	IN
60025	970	12	egg	egg	NNP
60025	970	13	,	,	,
60025	970	14	mashed	mash	VBD
60025	970	15	in	in	IN
60025	970	16	the	the	DT
60025	970	17	oil	oil	NN
60025	970	18	.	.	.
60025	971	1	Put	put	VB
60025	971	2	the	the	DT
60025	971	3	mixture	mixture	NN
60025	971	4	into	into	IN
60025	971	5	the	the	DT
60025	971	6	back	back	NN
60025	971	7	-	-	HYPH
60025	971	8	shells	shell	NNS
60025	971	9	of	of	IN
60025	971	10	the	the	DT
60025	971	11	crabs	crab	NNS
60025	971	12	,	,	,
60025	971	13	and	and	CC
60025	971	14	serve	serve	VB
60025	971	15	it	-PRON-	PRP
60025	971	16	up	up	RP
60025	971	17	.	.	.
60025	972	1	Garnish	garnish	VB
60025	972	2	with	with	IN
60025	972	3	the	the	DT
60025	972	4	small	small	JJ
60025	972	5	claws	claws	NN
60025	972	6	laid	lay	VBN
60025	972	7	nicely	nicely	RB
60025	972	8	round	round	RB
60025	972	9	.	.	.
60025	973	1	SOFT	soft	JJ
60025	973	2	CRABS	crab	NNS
60025	973	3	.	.	.
60025	974	1	These	these	DT
60025	974	2	crabs	crab	NNS
60025	974	3	must	must	MD
60025	974	4	be	be	VB
60025	974	5	cooked	cook	VBN
60025	974	6	directly	directly	RB
60025	974	7	,	,	,
60025	974	8	as	as	IN
60025	974	9	they	-PRON-	PRP
60025	974	10	will	will	MD
60025	974	11	not	not	RB
60025	974	12	keep	keep	VB
60025	974	13	till	till	IN
60025	974	14	next	next	JJ
60025	974	15	day	day	NN
60025	974	16	.	.	.
60025	975	1	Remove	remove	VB
60025	975	2	the	the	DT
60025	975	3	spongy	spongy	JJ
60025	975	4	substance	substance	NN
60025	975	5	from	from	IN
60025	975	6	each	each	DT
60025	975	7	side	side	NN
60025	975	8	of	of	IN
60025	975	9	the	the	DT
60025	975	10	crab	crab	NN
60025	975	11	,	,	,
60025	975	12	and	and	CC
60025	975	13	also	also	RB
60025	975	14	the	the	DT
60025	975	15	little	little	JJ
60025	975	16	sand	sand	NN
60025	975	17	-	-	HYPH
60025	975	18	bag	bag	NN
60025	975	19	.	.	.
60025	976	1	Put	put	VB
60025	976	2	some	some	DT
60025	976	3	lard	lard	NN
60025	976	4	into	into	IN
60025	976	5	a	a	DT
60025	976	6	pan	pan	NN
60025	976	7	,	,	,
60025	976	8	and	and	CC
60025	976	9	when	when	WRB
60025	976	10	it	-PRON-	PRP
60025	976	11	is	be	VBZ
60025	976	12	boiling	boil	VBG
60025	976	13	hot	hot	JJ
60025	976	14	,	,	,
60025	976	15	fry	fry	VB
60025	976	16	the	the	DT
60025	976	17	crabs	crab	NNS
60025	976	18	in	in	IN
60025	976	19	it	-PRON-	PRP
60025	976	20	.	.	.
60025	977	1	After	after	IN
60025	977	2	you	-PRON-	PRP
60025	977	3	take	take	VBP
60025	977	4	them	-PRON-	PRP
60025	977	5	out	out	RP
60025	977	6	,	,	,
60025	977	7	throw	throw	VB
60025	977	8	in	in	RP
60025	977	9	a	a	DT
60025	977	10	handful	handful	NN
60025	977	11	of	of	IN
60025	977	12	parsley	parsley	NN
60025	977	13	,	,	,
60025	977	14	and	and	CC
60025	977	15	let	let	VB
60025	977	16	it	-PRON-	PRP
60025	977	17	crisp	crisp	RB
60025	977	18	;	;	:
60025	977	19	but	but	CC
60025	977	20	withdraw	withdraw	VB
60025	977	21	it	-PRON-	PRP
60025	977	22	before	before	IN
60025	977	23	it	-PRON-	PRP
60025	977	24	loses	lose	VBZ
60025	977	25	its	-PRON-	PRP$
60025	977	26	colour	colour	NN
60025	977	27	.	.	.
60025	978	1	Strew	Strew	VBD
60025	978	2	it	-PRON-	PRP
60025	978	3	over	over	IN
60025	978	4	the	the	DT
60025	978	5	crabs	crab	NNS
60025	978	6	when	when	WRB
60025	978	7	you	-PRON-	PRP
60025	978	8	dish	dish	VBP
60025	978	9	them	-PRON-	PRP
60025	978	10	.	.	.
60025	979	1	Make	make	VB
60025	979	2	the	the	DT
60025	979	3	gravy	gravy	NN
60025	979	4	by	by	IN
60025	979	5	adding	add	VBG
60025	979	6	cream	cream	NN
60025	979	7	or	or	CC
60025	979	8	rich	rich	JJ
60025	979	9	milk	milk	NN
60025	979	10	to	to	IN
60025	979	11	the	the	DT
60025	979	12	lard	lard	NN
60025	979	13	,	,	,
60025	979	14	with	with	IN
60025	979	15	some	some	DT
60025	979	16	chopped	chop	VBN
60025	979	17	parsley	parsley	NN
60025	979	18	,	,	,
60025	979	19	pepper	pepper	NN
60025	979	20	and	and	CC
60025	979	21	salt	salt	NN
60025	979	22	.	.	.
60025	980	1	Let	let	VB
60025	980	2	them	-PRON-	PRP
60025	980	3	all	all	DT
60025	980	4	boil	boil	VB
60025	980	5	together	together	RB
60025	980	6	for	for	IN
60025	980	7	a	a	DT
60025	980	8	few	few	JJ
60025	980	9	minutes	minute	NNS
60025	980	10	,	,	,
60025	980	11	and	and	CC
60025	980	12	then	then	RB
60025	980	13	serve	serve	VB
60025	980	14	it	-PRON-	PRP
60025	980	15	up	up	RP
60025	980	16	in	in	IN
60025	980	17	a	a	DT
60025	980	18	sauce	sauce	NN
60025	980	19	-	-	HYPH
60025	980	20	boat	boat	NN
60025	980	21	.	.	.
60025	981	1	TERRAPINS	TERRAPINS	NNP
60025	981	2	.	.	.
60025	982	1	Have	have	VBP
60025	982	2	ready	ready	JJ
60025	982	3	a	a	DT
60025	982	4	pot	pot	NN
60025	982	5	of	of	IN
60025	982	6	boiling	boiling	NN
60025	982	7	water	water	NN
60025	982	8	.	.	.
60025	983	1	When	when	WRB
60025	983	2	it	-PRON-	PRP
60025	983	3	is	be	VBZ
60025	983	4	boiling	boil	VBG
60025	983	5	very	very	RB
60025	983	6	hard	hard	RB
60025	983	7	put	put	VBN
60025	983	8	in	in	IN
60025	983	9	the	the	DT
60025	983	10	terrapins	terrapin	NNS
60025	983	11	,	,	,
60025	983	12	and	and	CC
60025	983	13	let	let	VB
60025	983	14	them	-PRON-	PRP
60025	983	15	remain	remain	VB
60025	983	16	in	in	IN
60025	983	17	it	-PRON-	PRP
60025	983	18	till	till	IN
60025	983	19	quite	quite	RB
60025	983	20	dead	dead	JJ
60025	983	21	.	.	.
60025	984	1	Then	then	RB
60025	984	2	take	take	VB
60025	984	3	them	-PRON-	PRP
60025	984	4	out	out	RP
60025	984	5	,	,	,
60025	984	6	pull	pull	VB
60025	984	7	off	off	RP
60025	984	8	the	the	DT
60025	984	9	outer	outer	JJ
60025	984	10	skin	skin	NN
60025	984	11	and	and	CC
60025	984	12	the	the	DT
60025	984	13	toe	toe	NN
60025	984	14	-	-	HYPH
60025	984	15	nails	nail	NNS
60025	984	16	,	,	,
60025	984	17	wash	wash	VB
60025	984	18	the	the	DT
60025	984	19	terrapins	terrapin	NNS
60025	984	20	in	in	IN
60025	984	21	warm	warm	JJ
60025	984	22	water	water	NN
60025	984	23	and	and	CC
60025	984	24	boil	boil	VB
60025	984	25	them	-PRON-	PRP
60025	984	26	again	again	RB
60025	984	27	,	,	,
60025	984	28	allowing	allow	VBG
60025	984	29	a	a	DT
60025	984	30	tea	tea	NN
60025	984	31	-	-	HYPH
60025	984	32	spoonful	spoonful	JJ
60025	984	33	of	of	IN
60025	984	34	salt	salt	NN
60025	984	35	to	to	IN
60025	984	36	two	two	CD
60025	984	37	terrapins	terrapin	NNS
60025	984	38	.	.	.
60025	985	1	When	when	WRB
60025	985	2	the	the	DT
60025	985	3	flesh	flesh	NN
60025	985	4	becomes	become	VBZ
60025	985	5	quite	quite	RB
60025	985	6	tender	tender	JJ
60025	985	7	so	so	IN
60025	985	8	that	that	IN
60025	985	9	you	-PRON-	PRP
60025	985	10	can	can	MD
60025	985	11	pinch	pinch	VB
60025	985	12	it	-PRON-	PRP
60025	985	13	off	off	RP
60025	985	14	,	,	,
60025	985	15	take	take	VB
60025	985	16	them	-PRON-	PRP
60025	985	17	out	out	RP
60025	985	18	off	off	IN
60025	985	19	the	the	DT
60025	985	20	shell	shell	NN
60025	985	21	,	,	,
60025	985	22	remove	remove	VB
60025	985	23	the	the	DT
60025	985	24	sand	sand	NN
60025	985	25	-	-	HYPH
60025	985	26	bag	bag	NN
60025	985	27	,	,	,
60025	985	28	and	and	CC
60025	985	29	the	the	DT
60025	985	30	gall	gall	NN
60025	985	31	,	,	,
60025	985	32	which	which	WDT
60025	985	33	you	-PRON-	PRP
60025	985	34	must	must	MD
60025	985	35	be	be	VB
60025	985	36	careful	careful	JJ
60025	985	37	not	not	RB
60025	985	38	to	to	TO
60025	985	39	break	break	VB
60025	985	40	,	,	,
60025	985	41	as	as	IN
60025	985	42	it	-PRON-	PRP
60025	985	43	will	will	MD
60025	985	44	make	make	VB
60025	985	45	the	the	DT
60025	985	46	terrapin	terrapin	NN
60025	985	47	so	so	RB
60025	985	48	bitter	bitter	JJ
60025	985	49	as	as	IN
60025	985	50	to	to	TO
60025	985	51	be	be	VB
60025	985	52	uneatable	uneatable	JJ
60025	985	53	.	.	.
60025	986	1	Cut	cut	VB
60025	986	2	up	up	RP
60025	986	3	all	all	PDT
60025	986	4	the	the	DT
60025	986	5	other	other	JJ
60025	986	6	parts	part	NNS
60025	986	7	of	of	IN
60025	986	8	the	the	DT
60025	986	9	inside	inside	NN
60025	986	10	with	with	IN
60025	986	11	the	the	DT
60025	986	12	meat	meat	NN
60025	986	13	,	,	,
60025	986	14	and	and	CC
60025	986	15	season	season	VB
60025	986	16	it	-PRON-	PRP
60025	986	17	to	to	IN
60025	986	18	your	-PRON-	PRP$
60025	986	19	taste	taste	NN
60025	986	20	with	with	IN
60025	986	21	cayenne	cayenne	NN
60025	986	22	pepper	pepper	NN
60025	986	23	,	,	,
60025	986	24	nutmeg	nutmeg	NNP
60025	986	25	,	,	,
60025	986	26	and	and	CC
60025	986	27	mace	mace	NN
60025	986	28	.	.	.
60025	987	1	Put	put	VB
60025	987	2	all	all	DT
60025	987	3	into	into	IN
60025	987	4	a	a	DT
60025	987	5	stew	stew	NN
60025	987	6	-	-	HYPH
60025	987	7	pan	pan	NN
60025	987	8	with	with	IN
60025	987	9	the	the	DT
60025	987	10	juice	juice	NN
60025	987	11	or	or	CC
60025	987	12	liquor	liquor	NN
60025	987	13	that	that	IN
60025	987	14	it	-PRON-	PRP
60025	987	15	has	have	VBZ
60025	987	16	given	give	VBN
60025	987	17	out	out	RP
60025	987	18	in	in	IN
60025	987	19	cutting	cut	VBG
60025	987	20	up	up	RP
60025	987	21	,	,	,
60025	987	22	but	but	CC
60025	987	23	not	not	RB
60025	987	24	any	any	DT
60025	987	25	water	water	NN
60025	987	26	.	.	.
60025	988	1	To	to	IN
60025	988	2	every	every	DT
60025	988	3	two	two	CD
60025	988	4	terrapins	terrapin	NNS
60025	988	5	allow	allow	VBP
60025	988	6	a	a	DT
60025	988	7	quarter	quarter	NN
60025	988	8	of	of	IN
60025	988	9	a	a	DT
60025	988	10	pound	pound	NN
60025	988	11	of	of	IN
60025	988	12	butter	butter	NN
60025	988	13	divided	divide	VBN
60025	988	14	into	into	IN
60025	988	15	pieces	piece	NNS
60025	988	16	and	and	CC
60025	988	17	rolled	roll	VBN
60025	988	18	in	in	IN
60025	988	19	flour	flour	NN
60025	988	20	,	,	,
60025	988	21	one	one	CD
60025	988	22	glass	glass	NN
60025	988	23	of	of	IN
60025	988	24	Madeira	Madeira	NNP
60025	988	25	,	,	,
60025	988	26	and	and	CC
60025	988	27	the	the	DT
60025	988	28	yolks	yolk	NNS
60025	988	29	of	of	IN
60025	988	30	two	two	CD
60025	988	31	eggs	egg	NNS
60025	988	32	.	.	.
60025	989	1	The	the	DT
60025	989	2	eggs	egg	NNS
60025	989	3	must	must	MD
60025	989	4	be	be	VB
60025	989	5	beaten	beat	VBN
60025	989	6	,	,	,
60025	989	7	and	and	CC
60025	989	8	not	not	RB
60025	989	9	stirred	stir	VBN
60025	989	10	in	in	IN
60025	989	11	till	till	IN
60025	989	12	a	a	DT
60025	989	13	moment	moment	NN
60025	989	14	before	before	IN
60025	989	15	it	-PRON-	PRP
60025	989	16	goes	go	VBZ
60025	989	17	to	to	IN
60025	989	18	table	table	NN
60025	989	19	.	.	.
60025	990	1	Keep	keep	VB
60025	990	2	it	-PRON-	PRP
60025	990	3	closely	closely	RB
60025	990	4	covered	cover	VBN
60025	990	5	.	.	.
60025	991	1	Stew	stew	VB
60025	991	2	it	-PRON-	PRP
60025	991	3	gently	gently	RB
60025	991	4	till	till	IN
60025	991	5	every	every	DT
60025	991	6	thing	thing	NN
60025	991	7	is	be	VBZ
60025	991	8	tender	tender	JJ
60025	991	9	,	,	,
60025	991	10	and	and	CC
60025	991	11	serve	serve	VB
60025	991	12	it	-PRON-	PRP
60025	991	13	up	up	RP
60025	991	14	hot	hot	RB
60025	991	15	in	in	IN
60025	991	16	a	a	DT
60025	991	17	deep	deep	JJ
60025	991	18	dish	dish	NN
60025	991	19	.	.	.
60025	992	1	The	the	DT
60025	992	2	entrails	entrail	NNS
60025	992	3	are	be	VBP
60025	992	4	no	no	RB
60025	992	5	longer	long	RBR
60025	992	6	cooked	cook	VBN
60025	992	7	with	with	IN
60025	992	8	terrapins	terrapin	NNS
60025	992	9	.	.	.
60025	993	1	Terrapins	Terrapins	NNP
60025	993	2	,	,	,
60025	993	3	after	after	IN
60025	993	4	being	be	VBG
60025	993	5	boiled	boil	VBN
60025	993	6	by	by	IN
60025	993	7	the	the	DT
60025	993	8	cook	cook	NN
60025	993	9	,	,	,
60025	993	10	may	may	MD
60025	993	11	be	be	VB
60025	993	12	brought	bring	VBN
60025	993	13	to	to	IN
60025	993	14	table	table	NN
60025	993	15	plain	plain	JJ
60025	993	16	,	,	,
60025	993	17	with	with	IN
60025	993	18	all	all	PDT
60025	993	19	the	the	DT
60025	993	20	condiments	condiment	NNS
60025	993	21	separate	separate	VB
60025	993	22	,	,	,
60025	993	23	that	that	IN
60025	993	24	the	the	DT
60025	993	25	company	company	NN
60025	993	26	may	may	MD
60025	993	27	dress	dress	VB
60025	993	28	them	-PRON-	PRP
60025	993	29	according	accord	VBG
60025	993	30	to	to	IN
60025	993	31	taste	taste	NN
60025	993	32	.	.	.
60025	994	1	For	for	IN
60025	994	2	this	this	DT
60025	994	3	purpose	purpose	NN
60025	994	4	heaters	heater	NNS
60025	994	5	or	or	CC
60025	994	6	chafing	chafing	NN
60025	994	7	-	-	HYPH
60025	994	8	dishes	dish	NNS
60025	994	9	must	must	MD
60025	994	10	be	be	VB
60025	994	11	provided	provide	VBN
60025	994	12	for	for	IN
60025	994	13	each	each	DT
60025	994	14	plate	plate	NN
60025	994	15	.	.	.
60025	995	1	PICKLED	PICKLED	NNP
60025	995	2	LOBSTER	LOBSTER	NNP
60025	995	3	.	.	.
60025	996	1	Take	take	VB
60025	996	2	half	half	PDT
60025	996	3	a	a	DT
60025	996	4	dozen	dozen	NN
60025	996	5	fine	fine	JJ
60025	996	6	lobsters	lobster	NNS
60025	996	7	.	.	.
60025	997	1	Put	put	VB
60025	997	2	them	-PRON-	PRP
60025	997	3	into	into	IN
60025	997	4	boiling	boil	VBG
60025	997	5	salt	salt	NN
60025	997	6	and	and	CC
60025	997	7	water	water	NN
60025	997	8	,	,	,
60025	997	9	and	and	CC
60025	997	10	when	when	WRB
60025	997	11	they	-PRON-	PRP
60025	997	12	are	be	VBP
60025	997	13	all	all	RB
60025	997	14	done	do	VBN
60025	997	15	,	,	,
60025	997	16	take	take	VB
60025	997	17	them	-PRON-	PRP
60025	997	18	out	out	RP
60025	997	19	and	and	CC
60025	997	20	extract	extract	VB
60025	997	21	all	all	PDT
60025	997	22	the	the	DT
60025	997	23	meat	meat	NN
60025	997	24	from	from	IN
60025	997	25	the	the	DT
60025	997	26	shells	shell	NNS
60025	997	27	,	,	,
60025	997	28	leaving	leave	VBG
60025	997	29	that	that	DT
60025	997	30	of	of	IN
60025	997	31	the	the	DT
60025	997	32	claws	claws	NN
60025	997	33	as	as	RB
60025	997	34	whole	whole	JJ
60025	997	35	as	as	IN
60025	997	36	possible	possible	JJ
60025	997	37	,	,	,
60025	997	38	and	and	CC
60025	997	39	cutting	cut	VBG
60025	997	40	the	the	DT
60025	997	41	flesh	flesh	NN
60025	997	42	of	of	IN
60025	997	43	the	the	DT
60025	997	44	body	body	NN
60025	997	45	into	into	IN
60025	997	46	large	large	JJ
60025	997	47	pieces	piece	NNS
60025	997	48	nearly	nearly	RB
60025	997	49	of	of	IN
60025	997	50	the	the	DT
60025	997	51	same	same	JJ
60025	997	52	size	size	NN
60025	997	53	.	.	.
60025	998	1	Season	season	VB
60025	998	2	a	a	DT
60025	998	3	sufficient	sufficient	JJ
60025	998	4	quantity	quantity	NN
60025	998	5	of	of	IN
60025	998	6	vinegar	vinegar	NN
60025	998	7	very	very	RB
60025	998	8	highly	highly	RB
60025	998	9	with	with	IN
60025	998	10	whole	whole	JJ
60025	998	11	pepper	pepper	NN
60025	998	12	-	-	HYPH
60025	998	13	corns	corn	NNS
60025	998	14	,	,	,
60025	998	15	whole	whole	JJ
60025	998	16	cloves	clove	NNS
60025	998	17	,	,	,
60025	998	18	and	and	CC
60025	998	19	whole	whole	JJ
60025	998	20	blades	blade	NNS
60025	998	21	of	of	IN
60025	998	22	mace	mace	NN
60025	998	23	.	.	.
60025	999	1	Put	put	VB
60025	999	2	the	the	DT
60025	999	3	pieces	piece	NNS
60025	999	4	of	of	IN
60025	999	5	lobster	lobster	NN
60025	999	6	into	into	IN
60025	999	7	a	a	DT
60025	999	8	stew	stew	NN
60025	999	9	-	-	HYPH
60025	999	10	pan	pan	NN
60025	999	11	,	,	,
60025	999	12	and	and	CC
60025	999	13	pour	pour	VB
60025	999	14	on	on	IN
60025	999	15	just	just	RB
60025	999	16	sufficient	sufficient	JJ
60025	999	17	vinegar	vinegar	NN
60025	999	18	to	to	TO
60025	999	19	keep	keep	VB
60025	999	20	them	-PRON-	PRP
60025	999	21	well	well	RB
60025	999	22	covered	cover	VBN
60025	999	23	.	.	.
60025	1000	1	Set	set	VB
60025	1000	2	it	-PRON-	PRP
60025	1000	3	over	over	IN
60025	1000	4	a	a	DT
60025	1000	5	moderate	moderate	JJ
60025	1000	6	fire	fire	NN
60025	1000	7	;	;	:
60025	1000	8	and	and	CC
60025	1000	9	when	when	WRB
60025	1000	10	it	-PRON-	PRP
60025	1000	11	has	have	VBZ
60025	1000	12	boiled	boil	VBN
60025	1000	13	hard	hard	RB
60025	1000	14	about	about	RB
60025	1000	15	five	five	CD
60025	1000	16	minutes	minute	NNS
60025	1000	17	,	,	,
60025	1000	18	take	take	VB
60025	1000	19	out	out	RP
60025	1000	20	the	the	DT
60025	1000	21	lobster	lobster	NN
60025	1000	22	,	,	,
60025	1000	23	and	and	CC
60025	1000	24	let	let	VB
60025	1000	25	the	the	DT
60025	1000	26	pickle	pickle	NN
60025	1000	27	boil	boil	VB
60025	1000	28	by	by	IN
60025	1000	29	itself	-PRON-	PRP
60025	1000	30	for	for	IN
60025	1000	31	a	a	DT
60025	1000	32	quarter	quarter	NN
60025	1000	33	of	of	IN
60025	1000	34	an	an	DT
60025	1000	35	hour	hour	NN
60025	1000	36	.	.	.
60025	1001	1	When	when	WRB
60025	1001	2	the	the	DT
60025	1001	3	pickle	pickle	NN
60025	1001	4	and	and	CC
60025	1001	5	lobster	lobster	NN
60025	1001	6	are	be	VBP
60025	1001	7	both	both	RB
60025	1001	8	cold	cold	JJ
60025	1001	9	,	,	,
60025	1001	10	put	put	VB
60025	1001	11	them	-PRON-	PRP
60025	1001	12	together	together	RB
60025	1001	13	into	into	IN
60025	1001	14	a	a	DT
60025	1001	15	broad	broad	JJ
60025	1001	16	flat	flat	JJ
60025	1001	17	stone	stone	NN
60025	1001	18	jar	jar	NN
60025	1001	19	.	.	.
60025	1002	1	Cover	cover	VB
60025	1002	2	it	-PRON-	PRP
60025	1002	3	closely	closely	RB
60025	1002	4	,	,	,
60025	1002	5	and	and	CC
60025	1002	6	set	set	VBD
60025	1002	7	it	-PRON-	PRP
60025	1002	8	away	away	RB
60025	1002	9	in	in	IN
60025	1002	10	a	a	DT
60025	1002	11	cool	cool	JJ
60025	1002	12	place	place	NN
60025	1002	13	.	.	.
60025	1003	1	Eat	eat	VB
60025	1003	2	the	the	DT
60025	1003	3	pickled	pickled	JJ
60025	1003	4	lobster	lobster	NN
60025	1003	5	with	with	IN
60025	1003	6	oil	oil	NN
60025	1003	7	,	,	,
60025	1003	8	mustard	mustard	NN
60025	1003	9	,	,	,
60025	1003	10	and	and	CC
60025	1003	11	vinegar	vinegar	NN
60025	1003	12	,	,	,
60025	1003	13	and	and	CC
60025	1003	14	have	have	VBP
60025	1003	15	bread	bread	NN
60025	1003	16	and	and	CC
60025	1003	17	butter	butter	NN
60025	1003	18	with	with	IN
60025	1003	19	it	-PRON-	PRP
60025	1003	20	.	.	.
60025	1004	1	DIRECTIONS	DIRECTIONS	NNP
60025	1004	2	FOR	for	IN
60025	1004	3	COOKING	cooking	NN
60025	1004	4	MEAT	meat	NN
60025	1004	5	.	.	.
60025	1005	1	BEEF	BEEF	NNP
60025	1005	2	.	.	.
60025	1006	1	GENERAL	GENERAL	NNP
60025	1006	2	REMARKS	REMARKS	NNP
60025	1006	3	.	.	.
60025	1007	1	When	when	WRB
60025	1007	2	beef	beef	NN
60025	1007	3	is	be	VBZ
60025	1007	4	good	good	JJ
60025	1007	5	,	,	,
60025	1007	6	it	-PRON-	PRP
60025	1007	7	will	will	MD
60025	1007	8	have	have	VB
60025	1007	9	a	a	DT
60025	1007	10	fine	fine	JJ
60025	1007	11	smooth	smooth	JJ
60025	1007	12	open	open	JJ
60025	1007	13	grain	grain	NN
60025	1007	14	,	,	,
60025	1007	15	and	and	CC
60025	1007	16	it	-PRON-	PRP
60025	1007	17	will	will	MD
60025	1007	18	feel	feel	VB
60025	1007	19	tender	tender	JJ
60025	1007	20	when	when	WRB
60025	1007	21	squeezed	squeeze	VBN
60025	1007	22	or	or	CC
60025	1007	23	pinched	pinch	VBN
60025	1007	24	in	in	IN
60025	1007	25	your	-PRON-	PRP$
60025	1007	26	fingers	finger	NNS
60025	1007	27	.	.	.
60025	1008	1	The	the	DT
60025	1008	2	lean	lean	NN
60025	1008	3	should	should	MD
60025	1008	4	be	be	VB
60025	1008	5	of	of	IN
60025	1008	6	a	a	DT
60025	1008	7	bright	bright	JJ
60025	1008	8	carnation	carnation	NN
60025	1008	9	red	red	JJ
60025	1008	10	,	,	,
60025	1008	11	and	and	CC
60025	1008	12	the	the	DT
60025	1008	13	fat	fat	JJ
60025	1008	14	white	white	NN
60025	1008	15	rather	rather	RB
60025	1008	16	than	than	IN
60025	1008	17	yellow	yellow	NN
60025	1008	18	--	--	:
60025	1008	19	the	the	DT
60025	1008	20	suet	suet	NN
60025	1008	21	should	should	MD
60025	1008	22	be	be	VB
60025	1008	23	perfectly	perfectly	RB
60025	1008	24	white	white	JJ
60025	1008	25	.	.	.
60025	1009	1	If	if	IN
60025	1009	2	the	the	DT
60025	1009	3	lean	lean	JJ
60025	1009	4	looks	look	VBZ
60025	1009	5	dark	dark	JJ
60025	1009	6	or	or	CC
60025	1009	7	purplish	purplish	JJ
60025	1009	8	,	,	,
60025	1009	9	and	and	CC
60025	1009	10	the	the	DT
60025	1009	11	fat	fat	NN
60025	1009	12	very	very	RB
60025	1009	13	yellow	yellow	JJ
60025	1009	14	,	,	,
60025	1009	15	do	do	VB
60025	1009	16	not	not	RB
60025	1009	17	buy	buy	VB
60025	1009	18	the	the	DT
60025	1009	19	meat	meat	NN
60025	1009	20	.	.	.
60025	1010	1	See	see	VB
60025	1010	2	that	that	IN
60025	1010	3	the	the	DT
60025	1010	4	butcher	butcher	NN
60025	1010	5	has	have	VBZ
60025	1010	6	properly	properly	RB
60025	1010	7	jointed	joint	VBN
60025	1010	8	the	the	DT
60025	1010	9	meat	meat	NN
60025	1010	10	before	before	IN
60025	1010	11	it	-PRON-	PRP
60025	1010	12	goes	go	VBZ
60025	1010	13	home	home	RB
60025	1010	14	.	.	.
60025	1011	1	For	for	IN
60025	1011	2	good	good	JJ
60025	1011	3	tables	table	NNS
60025	1011	4	,	,	,
60025	1011	5	the	the	DT
60025	1011	6	pieces	piece	NNS
60025	1011	7	generally	generally	RB
60025	1011	8	roasted	roast	VBN
60025	1011	9	are	be	VBP
60025	1011	10	the	the	DT
60025	1011	11	sirloin	sirloin	NN
60025	1011	12	and	and	CC
60025	1011	13	the	the	DT
60025	1011	14	fore	fore	JJ
60025	1011	15	and	and	CC
60025	1011	16	middle	middle	JJ
60025	1011	17	ribs	rib	NNS
60025	1011	18	.	.	.
60025	1012	1	In	in	IN
60025	1012	2	genteel	genteel	JJ
60025	1012	3	houses	house	NNS
60025	1012	4	other	other	JJ
60025	1012	5	parts	part	NNS
60025	1012	6	are	be	VBP
60025	1012	7	seldom	seldom	RB
60025	1012	8	served	serve	VBN
60025	1012	9	up	up	RP
60025	1012	10	as	as	IN
60025	1012	11	_	_	NNP
60025	1012	12	roast	roast	NN
60025	1012	13	-	-	HYPH
60025	1012	14	beef	beef	NN
60025	1012	15	_	_	NNP
60025	1012	16	.	.	.
60025	1013	1	In	in	IN
60025	1013	2	small	small	JJ
60025	1013	3	families	family	NNS
60025	1013	4	the	the	DT
60025	1013	5	ribs	rib	NNS
60025	1013	6	are	be	VBP
60025	1013	7	the	the	DT
60025	1013	8	most	most	RBS
60025	1013	9	convenient	convenient	JJ
60025	1013	10	pieces	piece	NNS
60025	1013	11	.	.	.
60025	1014	1	A	a	DT
60025	1014	2	whole	whole	JJ
60025	1014	3	sirloin	sirloin	NN
60025	1014	4	is	be	VBZ
60025	1014	5	too	too	RB
60025	1014	6	large	large	JJ
60025	1014	7	,	,	,
60025	1014	8	except	except	IN
60025	1014	9	for	for	IN
60025	1014	10	a	a	DT
60025	1014	11	numerous	numerous	JJ
60025	1014	12	company	company	NN
60025	1014	13	,	,	,
60025	1014	14	but	but	CC
60025	1014	15	it	-PRON-	PRP
60025	1014	16	is	be	VBZ
60025	1014	17	the	the	DT
60025	1014	18	piece	piece	NN
60025	1014	19	most	most	RBS
60025	1014	20	esteemed	esteem	VBN
60025	1014	21	.	.	.
60025	1015	1	The	the	DT
60025	1015	2	best	good	JJS
60025	1015	3	beef	beef	NN
60025	1015	4	-	-	HYPH
60025	1015	5	steaks	steak	NNS
60025	1015	6	are	be	VBP
60025	1015	7	those	those	DT
60025	1015	8	cut	cut	VBN
60025	1015	9	from	from	IN
60025	1015	10	the	the	DT
60025	1015	11	ribs	rib	NNS
60025	1015	12	,	,	,
60025	1015	13	or	or	CC
60025	1015	14	from	from	IN
60025	1015	15	the	the	DT
60025	1015	16	inner	inner	JJ
60025	1015	17	part	part	NN
60025	1015	18	of	of	IN
60025	1015	19	the	the	DT
60025	1015	20	sirloin	sirloin	NN
60025	1015	21	.	.	.
60025	1016	1	All	all	DT
60025	1016	2	other	other	JJ
60025	1016	3	pieces	piece	NNS
60025	1016	4	are	be	VBP
60025	1016	5	,	,	,
60025	1016	6	for	for	IN
60025	1016	7	this	this	DT
60025	1016	8	purpose	purpose	NN
60025	1016	9	,	,	,
60025	1016	10	comparatively	comparatively	RB
60025	1016	11	hard	hard	JJ
60025	1016	12	and	and	CC
60025	1016	13	tough	tough	JJ
60025	1016	14	.	.	.
60025	1017	1	The	the	DT
60025	1017	2	round	round	NN
60025	1017	3	is	be	VBZ
60025	1017	4	generally	generally	RB
60025	1017	5	corned	corn	VBN
60025	1017	6	or	or	CC
60025	1017	7	salted	salt	VBN
60025	1017	8	,	,	,
60025	1017	9	and	and	CC
60025	1017	10	boiled	boil	VBN
60025	1017	11	.	.	.
60025	1018	1	It	-PRON-	PRP
60025	1018	2	is	be	VBZ
60025	1018	3	also	also	RB
60025	1018	4	used	use	VBN
60025	1018	5	for	for	IN
60025	1018	6	the	the	DT
60025	1018	7	dish	dish	NN
60025	1018	8	called	call	VBN
60025	1018	9	beef	beef	NN
60025	1018	10	Ã	ã	NN
60025	1018	11	 	  	_SP
60025	1018	12	-la	-la	:
60025	1018	13	-	-	HYPH
60025	1018	14	mode	mode	NN
60025	1018	15	.	.	.
60025	1019	1	The	the	DT
60025	1019	2	legs	leg	NNS
60025	1019	3	make	make	VBP
60025	1019	4	excellent	excellent	JJ
60025	1019	5	soup	soup	NN
60025	1019	6	;	;	:
60025	1019	7	the	the	DT
60025	1019	8	head	head	NN
60025	1019	9	and	and	CC
60025	1019	10	tail	tail	NN
60025	1019	11	are	be	VBP
60025	1019	12	also	also	RB
60025	1019	13	used	use	VBN
60025	1019	14	for	for	IN
60025	1019	15	that	that	DT
60025	1019	16	purpose	purpose	NN
60025	1019	17	.	.	.
60025	1020	1	The	the	DT
60025	1020	2	tongue	tongue	NN
60025	1020	3	when	when	WRB
60025	1020	4	fresh	fresh	JJ
60025	1020	5	is	be	VBZ
60025	1020	6	never	never	RB
60025	1020	7	cooked	cook	VBN
60025	1020	8	except	except	IN
60025	1020	9	for	for	IN
60025	1020	10	mince	mince	NN
60025	1020	11	-	-	HYPH
60025	1020	12	pies	pie	NNS
60025	1020	13	.	.	.
60025	1021	1	Corned	corn	VBN
60025	1021	2	or	or	CC
60025	1021	3	salted	salt	VBN
60025	1021	4	it	-PRON-	PRP
60025	1021	5	is	be	VBZ
60025	1021	6	seldom	seldom	RB
60025	1021	7	liked	like	VBN
60025	1021	8	,	,	,
60025	1021	9	as	as	IN
60025	1021	10	in	in	IN
60025	1021	11	that	that	DT
60025	1021	12	state	state	NN
60025	1021	13	it	-PRON-	PRP
60025	1021	14	has	have	VBZ
60025	1021	15	a	a	DT
60025	1021	16	faint	faint	JJ
60025	1021	17	sickly	sickly	JJ
60025	1021	18	taste	taste	NN
60025	1021	19	that	that	WDT
60025	1021	20	few	few	JJ
60025	1021	21	persons	person	NNS
60025	1021	22	can	can	MD
60025	1021	23	relish	relish	VB
60025	1021	24	.	.	.
60025	1022	1	But	but	CC
60025	1022	2	when	when	WRB
60025	1022	3	pickled	pickle	VBN
60025	1022	4	and	and	CC
60025	1022	5	afterwards	afterwards	RB
60025	1022	6	smoked	smoke	VBN
60025	1022	7	(	(	-LRB-
60025	1022	8	the	the	DT
60025	1022	9	only	only	JJ
60025	1022	10	good	good	JJ
60025	1022	11	way	way	NN
60025	1022	12	of	of	IN
60025	1022	13	preparing	prepare	VBG
60025	1022	14	a	a	DT
60025	1022	15	tongue	tongue	NN
60025	1022	16	)	)	-RRB-
60025	1022	17	it	-PRON-	PRP
60025	1022	18	is	be	VBZ
60025	1022	19	highly	highly	RB
60025	1022	20	and	and	CC
60025	1022	21	deservedly	deservedly	RB
60025	1022	22	esteemed	esteem	VBN
60025	1022	23	.	.	.
60025	1023	1	The	the	DT
60025	1023	2	other	other	JJ
60025	1023	3	pieces	piece	NNS
60025	1023	4	of	of	IN
60025	1023	5	the	the	DT
60025	1023	6	animal	animal	NN
60025	1023	7	are	be	VBP
60025	1023	8	generally	generally	RB
60025	1023	9	salted	salt	VBN
60025	1023	10	and	and	CC
60025	1023	11	boiled	boil	VBN
60025	1023	12	.	.	.
60025	1024	1	Or	or	CC
60025	1024	2	when	when	WRB
60025	1024	3	fresh	fresh	JJ
60025	1024	4	they	-PRON-	PRP
60025	1024	5	may	may	MD
60025	1024	6	be	be	VB
60025	1024	7	used	use	VBN
60025	1024	8	for	for	IN
60025	1024	9	soup	soup	NN
60025	1024	10	or	or	CC
60025	1024	11	stews	stew	NNS
60025	1024	12	,	,	,
60025	1024	13	if	if	IN
60025	1024	14	not	not	RB
60025	1024	15	too	too	RB
60025	1024	16	fat	fat	JJ
60025	1024	17	.	.	.
60025	1025	1	If	if	IN
60025	1025	2	the	the	DT
60025	1025	3	state	state	NN
60025	1025	4	of	of	IN
60025	1025	5	the	the	DT
60025	1025	6	weather	weather	NN
60025	1025	7	will	will	MD
60025	1025	8	allow	allow	VB
60025	1025	9	you	-PRON-	PRP
60025	1025	10	to	to	TO
60025	1025	11	keep	keep	VB
60025	1025	12	fresh	fresh	JJ
60025	1025	13	beef	beef	NN
60025	1025	14	two	two	CD
60025	1025	15	or	or	CC
60025	1025	16	three	three	CD
60025	1025	17	days	day	NNS
60025	1025	18	,	,	,
60025	1025	19	rub	rub	VB
60025	1025	20	it	-PRON-	PRP
60025	1025	21	with	with	IN
60025	1025	22	salt	salt	NN
60025	1025	23	,	,	,
60025	1025	24	and	and	CC
60025	1025	25	wrap	wrap	VB
60025	1025	26	it	-PRON-	PRP
60025	1025	27	in	in	IN
60025	1025	28	a	a	DT
60025	1025	29	cloth	cloth	NN
60025	1025	30	.	.	.
60025	1026	1	In	in	IN
60025	1026	2	summer	summer	NN
60025	1026	3	do	do	VBP
60025	1026	4	not	not	RB
60025	1026	5	attempt	attempt	VB
60025	1026	6	to	to	TO
60025	1026	7	keep	keep	VB
60025	1026	8	it	-PRON-	PRP
60025	1026	9	more	more	JJR
60025	1026	10	than	than	IN
60025	1026	11	twenty	twenty	CD
60025	1026	12	-	-	HYPH
60025	1026	13	four	four	CD
60025	1026	14	hours	hour	NNS
60025	1026	15	;	;	:
60025	1026	16	and	and	CC
60025	1026	17	not	not	RB
60025	1026	18	then	then	RB
60025	1026	19	unless	unless	IN
60025	1026	20	you	-PRON-	PRP
60025	1026	21	can	can	MD
60025	1026	22	conveniently	conveniently	RB
60025	1026	23	lay	lay	VB
60025	1026	24	it	-PRON-	PRP
60025	1026	25	in	in	IN
60025	1026	26	ice	ice	NN
60025	1026	27	,	,	,
60025	1026	28	or	or	CC
60025	1026	29	in	in	IN
60025	1026	30	a	a	DT
60025	1026	31	spring	spring	NN
60025	1026	32	-	-	HYPH
60025	1026	33	house	house	NN
60025	1026	34	.	.	.
60025	1027	1	In	in	IN
60025	1027	2	winter	winter	NN
60025	1027	3	if	if	IN
60025	1027	4	the	the	DT
60025	1027	5	beef	beef	NN
60025	1027	6	is	be	VBZ
60025	1027	7	brought	bring	VBN
60025	1027	8	from	from	IN
60025	1027	9	market	market	NN
60025	1027	10	frozen	freeze	VBN
60025	1027	11	,	,	,
60025	1027	12	do	do	VB
60025	1027	13	not	not	RB
60025	1027	14	cook	cook	VB
60025	1027	15	it	-PRON-	PRP
60025	1027	16	that	that	DT
60025	1027	17	day	day	NN
60025	1027	18	unless	unless	IN
60025	1027	19	you	-PRON-	PRP
60025	1027	20	dine	dine	VBP
60025	1027	21	very	very	RB
60025	1027	22	late	late	RB
60025	1027	23	,	,	,
60025	1027	24	as	as	IN
60025	1027	25	it	-PRON-	PRP
60025	1027	26	will	will	MD
60025	1027	27	be	be	VB
60025	1027	28	impossible	impossible	JJ
60025	1027	29	to	to	TO
60025	1027	30	get	get	VB
60025	1027	31	it	-PRON-	PRP
60025	1027	32	sufficiently	sufficiently	RB
60025	1027	33	done	do	VBN
60025	1027	34	--	--	:
60025	1027	35	meat	meat	NN
60025	1027	36	that	that	WDT
60025	1027	37	has	have	VBZ
60025	1027	38	been	be	VBN
60025	1027	39	frozen	freeze	VBN
60025	1027	40	requiring	require	VBG
60025	1027	41	double	double	PDT
60025	1027	42	the	the	DT
60025	1027	43	usual	usual	JJ
60025	1027	44	time	time	NN
60025	1027	45	.	.	.
60025	1028	1	To	to	TO
60025	1028	2	thaw	thaw	VB
60025	1028	3	it	-PRON-	PRP
60025	1028	4	,	,	,
60025	1028	5	lay	lie	VBD
60025	1028	6	it	-PRON-	PRP
60025	1028	7	in	in	IN
60025	1028	8	cold	cold	JJ
60025	1028	9	water	water	NN
60025	1028	10	,	,	,
60025	1028	11	which	which	WDT
60025	1028	12	is	be	VBZ
60025	1028	13	the	the	DT
60025	1028	14	only	only	JJ
60025	1028	15	way	way	NN
60025	1028	16	to	to	TO
60025	1028	17	extract	extract	VB
60025	1028	18	the	the	DT
60025	1028	19	frost	frost	NN
60025	1028	20	without	without	IN
60025	1028	21	injuring	injure	VBG
60025	1028	22	the	the	DT
60025	1028	23	meat	meat	NN
60025	1028	24	.	.	.
60025	1029	1	It	-PRON-	PRP
60025	1029	2	should	should	MD
60025	1029	3	remain	remain	VB
60025	1029	4	in	in	IN
60025	1029	5	the	the	DT
60025	1029	6	water	water	NN
60025	1029	7	three	three	CD
60025	1029	8	hours	hour	NNS
60025	1029	9	or	or	CC
60025	1029	10	more	more	JJR
60025	1029	11	.	.	.
60025	1030	1	TO	to	IN
60025	1030	2	ROAST	ROAST	NNP
60025	1030	3	BEEF	BEEF	NNP
60025	1030	4	.	.	.
60025	1031	1	The	the	DT
60025	1031	2	fire	fire	NN
60025	1031	3	should	should	MD
60025	1031	4	be	be	VB
60025	1031	5	prepared	prepare	VBN
60025	1031	6	at	at	RB
60025	1031	7	least	least	RBS
60025	1031	8	half	half	PDT
60025	1031	9	an	an	DT
60025	1031	10	hour	hour	NN
60025	1031	11	before	before	IN
60025	1031	12	the	the	DT
60025	1031	13	beef	beef	NN
60025	1031	14	is	be	VBZ
60025	1031	15	put	put	VBN
60025	1031	16	down	down	RP
60025	1031	17	,	,	,
60025	1031	18	and	and	CC
60025	1031	19	it	-PRON-	PRP
60025	1031	20	should	should	MD
60025	1031	21	be	be	VB
60025	1031	22	large	large	JJ
60025	1031	23	,	,	,
60025	1031	24	steady	steady	JJ
60025	1031	25	,	,	,
60025	1031	26	clear	clear	JJ
60025	1031	27	,	,	,
60025	1031	28	and	and	CC
60025	1031	29	bright	bright	JJ
60025	1031	30	,	,	,
60025	1031	31	with	with	IN
60025	1031	32	plenty	plenty	NN
60025	1031	33	of	of	IN
60025	1031	34	fine	fine	JJ
60025	1031	35	hot	hot	JJ
60025	1031	36	coals	coal	NNS
60025	1031	37	at	at	IN
60025	1031	38	the	the	DT
60025	1031	39	bottom	bottom	NN
60025	1031	40	.	.	.
60025	1032	1	The	the	DT
60025	1032	2	best	good	JJS
60025	1032	3	apparatus	apparatus	NN
60025	1032	4	for	for	IN
60025	1032	5	the	the	DT
60025	1032	6	purpose	purpose	NN
60025	1032	7	is	be	VBZ
60025	1032	8	the	the	DT
60025	1032	9	well	well	RB
60025	1032	10	-	-	HYPH
60025	1032	11	known	know	VBN
60025	1032	12	roaster	roaster	NN
60025	1032	13	frequently	frequently	RB
60025	1032	14	called	call	VBD
60025	1032	15	a	a	DT
60025	1032	16	tin	tin	NN
60025	1032	17	-	-	HYPH
60025	1032	18	kitchen	kitchen	NN
60025	1032	19	.	.	.
60025	1033	1	Wash	wash	VB
60025	1033	2	the	the	DT
60025	1033	3	meat	meat	NN
60025	1033	4	in	in	IN
60025	1033	5	cold	cold	JJ
60025	1033	6	water	water	NN
60025	1033	7	,	,	,
60025	1033	8	and	and	CC
60025	1033	9	then	then	RB
60025	1033	10	wipe	wipe	VB
60025	1033	11	it	-PRON-	PRP
60025	1033	12	dry	dry	JJ
60025	1033	13	,	,	,
60025	1033	14	and	and	CC
60025	1033	15	rub	rub	VB
60025	1033	16	it	-PRON-	PRP
60025	1033	17	with	with	IN
60025	1033	18	salt	salt	NN
60025	1033	19	.	.	.
60025	1034	1	Take	take	VB
60025	1034	2	care	care	NN
60025	1034	3	not	not	RB
60025	1034	4	to	to	TO
60025	1034	5	run	run	VB
60025	1034	6	the	the	DT
60025	1034	7	spit	spit	NN
60025	1034	8	through	through	IN
60025	1034	9	the	the	DT
60025	1034	10	best	good	JJS
60025	1034	11	parts	part	NNS
60025	1034	12	of	of	IN
60025	1034	13	it	-PRON-	PRP
60025	1034	14	.	.	.
60025	1035	1	It	-PRON-	PRP
60025	1035	2	is	be	VBZ
60025	1035	3	customary	customary	JJ
60025	1035	4	with	with	IN
60025	1035	5	some	some	DT
60025	1035	6	cooks	cook	NNS
60025	1035	7	to	to	TO
60025	1035	8	tie	tie	VB
60025	1035	9	blank	blank	JJ
60025	1035	10	paper	paper	NN
60025	1035	11	over	over	IN
60025	1035	12	the	the	DT
60025	1035	13	fat	fat	NN
60025	1035	14	,	,	,
60025	1035	15	to	to	TO
60025	1035	16	prevent	prevent	VB
60025	1035	17	it	-PRON-	PRP
60025	1035	18	from	from	IN
60025	1035	19	melting	melt	VBG
60025	1035	20	and	and	CC
60025	1035	21	wasting	waste	VBG
60025	1035	22	too	too	RB
60025	1035	23	fast	fast	RB
60025	1035	24	.	.	.
60025	1036	1	Put	put	VB
60025	1036	2	it	-PRON-	PRP
60025	1036	3	evenly	evenly	RB
60025	1036	4	into	into	IN
60025	1036	5	the	the	DT
60025	1036	6	roaster	roaster	NN
60025	1036	7	,	,	,
60025	1036	8	and	and	CC
60025	1036	9	do	do	VBP
60025	1036	10	not	not	RB
60025	1036	11	set	set	VB
60025	1036	12	it	-PRON-	PRP
60025	1036	13	too	too	RB
60025	1036	14	near	near	IN
60025	1036	15	the	the	DT
60025	1036	16	fire	fire	NN
60025	1036	17	,	,	,
60025	1036	18	lest	lest	IN
60025	1036	19	the	the	DT
60025	1036	20	outside	outside	NN
60025	1036	21	of	of	IN
60025	1036	22	the	the	DT
60025	1036	23	meat	meat	NN
60025	1036	24	should	should	MD
60025	1036	25	be	be	VB
60025	1036	26	burned	burn	VBN
60025	1036	27	before	before	IN
60025	1036	28	the	the	DT
60025	1036	29	inside	inside	NN
60025	1036	30	is	be	VBZ
60025	1036	31	heated	heated	JJ
60025	1036	32	.	.	.
60025	1037	1	Put	put	VB
60025	1037	2	some	some	DT
60025	1037	3	nice	nice	JJ
60025	1037	4	beef	beef	NN
60025	1037	5	-	-	HYPH
60025	1037	6	dripping	dripping	NN
60025	1037	7	or	or	CC
60025	1037	8	some	some	DT
60025	1037	9	lard	lard	NN
60025	1037	10	into	into	IN
60025	1037	11	the	the	DT
60025	1037	12	pan	pan	NN
60025	1037	13	or	or	CC
60025	1037	14	bottom	bottom	NN
60025	1037	15	of	of	IN
60025	1037	16	the	the	DT
60025	1037	17	roaster	roaster	NN
60025	1037	18	,	,	,
60025	1037	19	and	and	CC
60025	1037	20	as	as	RB
60025	1037	21	soon	soon	RB
60025	1037	22	as	as	IN
60025	1037	23	it	-PRON-	PRP
60025	1037	24	melts	melt	VBZ
60025	1037	25	begin	begin	VBP
60025	1037	26	to	to	TO
60025	1037	27	baste	baste	VB
60025	1037	28	the	the	DT
60025	1037	29	beef	beef	NN
60025	1037	30	with	with	IN
60025	1037	31	it	-PRON-	PRP
60025	1037	32	;	;	:
60025	1037	33	taking	take	VBG
60025	1037	34	up	up	RP
60025	1037	35	the	the	DT
60025	1037	36	liquid	liquid	NN
60025	1037	37	with	with	IN
60025	1037	38	a	a	DT
60025	1037	39	long	long	JJ
60025	1037	40	spoon	spoon	NN
60025	1037	41	,	,	,
60025	1037	42	and	and	CC
60025	1037	43	pouring	pour	VBG
60025	1037	44	it	-PRON-	PRP
60025	1037	45	over	over	IN
60025	1037	46	the	the	DT
60025	1037	47	meat	meat	NN
60025	1037	48	so	so	IN
60025	1037	49	as	as	IN
60025	1037	50	to	to	TO
60025	1037	51	let	let	VB
60025	1037	52	it	-PRON-	PRP
60025	1037	53	trickle	trickle	VB
60025	1037	54	down	down	RP
60025	1037	55	again	again	RB
60025	1037	56	into	into	IN
60025	1037	57	the	the	DT
60025	1037	58	pan	pan	NN
60025	1037	59	.	.	.
60025	1038	1	Repeat	repeat	VB
60025	1038	2	this	this	DT
60025	1038	3	frequently	frequently	RB
60025	1038	4	while	while	IN
60025	1038	5	it	-PRON-	PRP
60025	1038	6	is	be	VBZ
60025	1038	7	roasting	roast	VBG
60025	1038	8	;	;	:
60025	1038	9	after	after	IN
60025	1038	10	a	a	DT
60025	1038	11	while	while	NN
60025	1038	12	you	-PRON-	PRP
60025	1038	13	can	can	MD
60025	1038	14	baste	baste	VB
60025	1038	15	it	-PRON-	PRP
60025	1038	16	with	with	IN
60025	1038	17	its	-PRON-	PRP$
60025	1038	18	own	own	JJ
60025	1038	19	fat	fat	NN
60025	1038	20	.	.	.
60025	1039	1	Turn	turn	VB
60025	1039	2	the	the	DT
60025	1039	3	spit	spit	NN
60025	1039	4	often	often	RB
60025	1039	5	,	,	,
60025	1039	6	so	so	IN
60025	1039	7	that	that	IN
60025	1039	8	the	the	DT
60025	1039	9	meat	meat	NN
60025	1039	10	may	may	MD
60025	1039	11	be	be	VB
60025	1039	12	equally	equally	RB
60025	1039	13	done	do	VBN
60025	1039	14	on	on	IN
60025	1039	15	all	all	DT
60025	1039	16	sides	side	NNS
60025	1039	17	.	.	.
60025	1040	1	Once	once	RB
60025	1040	2	or	or	CC
60025	1040	3	twice	twice	RB
60025	1040	4	draw	draw	VB
60025	1040	5	back	back	RP
60025	1040	6	the	the	DT
60025	1040	7	roaster	roaster	NN
60025	1040	8	,	,	,
60025	1040	9	and	and	CC
60025	1040	10	improve	improve	VB
60025	1040	11	the	the	DT
60025	1040	12	fire	fire	NN
60025	1040	13	by	by	IN
60025	1040	14	clearing	clear	VBG
60025	1040	15	away	away	RB
60025	1040	16	the	the	DT
60025	1040	17	ashes	ashe	NNS
60025	1040	18	,	,	,
60025	1040	19	bringing	bring	VBG
60025	1040	20	forward	forward	RP
60025	1040	21	the	the	DT
60025	1040	22	hot	hot	JJ
60025	1040	23	coals	coal	NNS
60025	1040	24	,	,	,
60025	1040	25	and	and	CC
60025	1040	26	putting	put	VBG
60025	1040	27	on	on	RP
60025	1040	28	fresh	fresh	JJ
60025	1040	29	fuel	fuel	NN
60025	1040	30	at	at	IN
60025	1040	31	the	the	DT
60025	1040	32	back	back	NN
60025	1040	33	.	.	.
60025	1041	1	Should	Should	MD
60025	1041	2	a	a	DT
60025	1041	3	coal	coal	NN
60025	1041	4	fall	fall	NN
60025	1041	5	into	into	IN
60025	1041	6	the	the	DT
60025	1041	7	dripping	dripping	JJ
60025	1041	8	-	-	HYPH
60025	1041	9	pan	pan	NN
60025	1041	10	take	take	VB
60025	1041	11	it	-PRON-	PRP
60025	1041	12	out	out	RP
60025	1041	13	immediately	immediately	RB
60025	1041	14	.	.	.
60025	1042	1	An	an	DT
60025	1042	2	allowance	allowance	NN
60025	1042	3	of	of	IN
60025	1042	4	about	about	RB
60025	1042	5	half	half	PDT
60025	1042	6	an	an	DT
60025	1042	7	hour	hour	NN
60025	1042	8	to	to	IN
60025	1042	9	each	each	DT
60025	1042	10	pound	pound	NN
60025	1042	11	of	of	IN
60025	1042	12	meat	meat	NN
60025	1042	13	is	be	VBZ
60025	1042	14	the	the	DT
60025	1042	15	time	time	NN
60025	1042	16	commonly	commonly	RB
60025	1042	17	given	give	VBN
60025	1042	18	for	for	IN
60025	1042	19	roasting	roast	VBG
60025	1042	20	;	;	:
60025	1042	21	but	but	CC
60025	1042	22	this	this	DT
60025	1042	23	rule	rule	NN
60025	1042	24	,	,	,
60025	1042	25	like	like	IN
60025	1042	26	most	most	JJS
60025	1042	27	others	other	NNS
60025	1042	28	,	,	,
60025	1042	29	admits	admit	NNS
60025	1042	30	of	of	IN
60025	1042	31	exceptions	exception	NNS
60025	1042	32	according	accord	VBG
60025	1042	33	to	to	IN
60025	1042	34	circumstances	circumstance	NNS
60025	1042	35	.	.	.
60025	1043	1	Also	also	RB
60025	1043	2	,	,	,
60025	1043	3	some	some	DT
60025	1043	4	persons	person	NNS
60025	1043	5	like	like	IN
60025	1043	6	their	-PRON-	PRP$
60025	1043	7	meat	meat	NN
60025	1043	8	very	very	RB
60025	1043	9	much	much	RB
60025	1043	10	done	do	VBN
60025	1043	11	;	;	:
60025	1043	12	others	other	NNS
60025	1043	13	prefer	prefer	VBP
60025	1043	14	it	-PRON-	PRP
60025	1043	15	rare	rare	JJ
60025	1043	16	,	,	,
60025	1043	17	as	as	IN
60025	1043	18	it	-PRON-	PRP
60025	1043	19	is	be	VBZ
60025	1043	20	called	call	VBN
60025	1043	21	.	.	.
60025	1044	1	In	in	IN
60025	1044	2	summer	summer	NN
60025	1044	3	,	,	,
60025	1044	4	meat	meat	NN
60025	1044	5	will	will	MD
60025	1044	6	roast	roast	VB
60025	1044	7	in	in	IN
60025	1044	8	a	a	DT
60025	1044	9	shorter	short	JJR
60025	1044	10	time	time	NN
60025	1044	11	than	than	IN
60025	1044	12	in	in	IN
60025	1044	13	winter	winter	NN
60025	1044	14	.	.	.
60025	1045	1	When	when	WRB
60025	1045	2	the	the	DT
60025	1045	3	beef	beef	NN
60025	1045	4	is	be	VBZ
60025	1045	5	nearly	nearly	RB
60025	1045	6	done	do	VBN
60025	1045	7	,	,	,
60025	1045	8	and	and	CC
60025	1045	9	the	the	DT
60025	1045	10	steam	steam	NN
60025	1045	11	draws	draw	VBZ
60025	1045	12	towards	towards	IN
60025	1045	13	the	the	DT
60025	1045	14	fire	fire	NN
60025	1045	15	,	,	,
60025	1045	16	remove	remove	VB
60025	1045	17	the	the	DT
60025	1045	18	paper	paper	NN
60025	1045	19	that	that	WDT
60025	1045	20	has	have	VBZ
60025	1045	21	covered	cover	VBN
60025	1045	22	the	the	DT
60025	1045	23	fat	fat	JJ
60025	1045	24	part	part	NN
60025	1045	25	,	,	,
60025	1045	26	sprinkle	sprinkle	VB
60025	1045	27	on	on	IN
60025	1045	28	a	a	DT
60025	1045	29	little	little	JJ
60025	1045	30	salt	salt	NN
60025	1045	31	,	,	,
60025	1045	32	and	and	CC
60025	1045	33	having	have	VBG
60025	1045	34	basted	baste	VBN
60025	1045	35	the	the	DT
60025	1045	36	meat	meat	NN
60025	1045	37	well	well	RB
60025	1045	38	with	with	IN
60025	1045	39	the	the	DT
60025	1045	40	dripping	dripping	JJ
60025	1045	41	,	,	,
60025	1045	42	pour	pour	VB
60025	1045	43	off	off	RP
60025	1045	44	nicely	nicely	RB
60025	1045	45	(	(	-LRB-
60025	1045	46	through	through	IN
60025	1045	47	the	the	DT
60025	1045	48	spout	spout	NN
60025	1045	49	of	of	IN
60025	1045	50	the	the	DT
60025	1045	51	roaster	roaster	NN
60025	1045	52	)	)	-RRB-
60025	1045	53	all	all	PDT
60025	1045	54	the	the	DT
60025	1045	55	liquid	liquid	JJ
60025	1045	56	fat	fat	NN
60025	1045	57	from	from	IN
60025	1045	58	the	the	DT
60025	1045	59	top	top	NN
60025	1045	60	of	of	IN
60025	1045	61	the	the	DT
60025	1045	62	gravy	gravy	NN
60025	1045	63	.	.	.
60025	1046	1	Lastly	lastly	RB
60025	1046	2	,	,	,
60025	1046	3	dredge	dredge	VB
60025	1046	4	the	the	DT
60025	1046	5	meat	meat	NN
60025	1046	6	very	very	RB
60025	1046	7	lightly	lightly	RB
60025	1046	8	with	with	IN
60025	1046	9	a	a	DT
60025	1046	10	little	little	JJ
60025	1046	11	flour	flour	NN
60025	1046	12	,	,	,
60025	1046	13	and	and	CC
60025	1046	14	baste	baste	VB
60025	1046	15	it	-PRON-	PRP
60025	1046	16	with	with	IN
60025	1046	17	fresh	fresh	JJ
60025	1046	18	butter	butter	NN
60025	1046	19	.	.	.
60025	1047	1	This	this	DT
60025	1047	2	will	will	MD
60025	1047	3	give	give	VB
60025	1047	4	it	-PRON-	PRP
60025	1047	5	a	a	DT
60025	1047	6	delicate	delicate	JJ
60025	1047	7	froth	froth	NN
60025	1047	8	.	.	.
60025	1048	1	To	to	IN
60025	1048	2	the	the	DT
60025	1048	3	gravy	gravy	NN
60025	1048	4	that	that	WDT
60025	1048	5	is	be	VBZ
60025	1048	6	now	now	RB
60025	1048	7	running	run	VBG
60025	1048	8	from	from	IN
60025	1048	9	the	the	DT
60025	1048	10	meat	meat	NN
60025	1048	11	add	add	VBP
60025	1048	12	nothing	nothing	NN
60025	1048	13	but	but	IN
60025	1048	14	a	a	DT
60025	1048	15	tea	tea	NN
60025	1048	16	-	-	HYPH
60025	1048	17	cup	cup	NN
60025	1048	18	of	of	IN
60025	1048	19	boiling	boiling	NN
60025	1048	20	water	water	NN
60025	1048	21	.	.	.
60025	1049	1	Skim	Skim	NNP
60025	1049	2	it	-PRON-	PRP
60025	1049	3	,	,	,
60025	1049	4	and	and	CC
60025	1049	5	send	send	VB
60025	1049	6	it	-PRON-	PRP
60025	1049	7	to	to	TO
60025	1049	8	table	table	VB
60025	1049	9	in	in	IN
60025	1049	10	a	a	DT
60025	1049	11	boat	boat	NN
60025	1049	12	.	.	.
60025	1050	1	Serve	serve	VB
60025	1050	2	up	up	RP
60025	1050	3	with	with	IN
60025	1050	4	the	the	DT
60025	1050	5	beef	beef	NN
60025	1050	6	in	in	IN
60025	1050	7	a	a	DT
60025	1050	8	small	small	JJ
60025	1050	9	deep	deep	JJ
60025	1050	10	plate	plate	NN
60025	1050	11	,	,	,
60025	1050	12	scraped	scrape	VBN
60025	1050	13	horseradish	horseradish	NN
60025	1050	14	moistened	moisten	VBN
60025	1050	15	with	with	IN
60025	1050	16	vinegar	vinegar	NN
60025	1050	17	.	.	.
60025	1051	1	Fat	fat	JJ
60025	1051	2	meat	meat	NN
60025	1051	3	requires	require	VBZ
60025	1051	4	more	more	RBR
60025	1051	5	roasting	roast	VBG
60025	1051	6	than	than	IN
60025	1051	7	lean	lean	JJ
60025	1051	8	,	,	,
60025	1051	9	and	and	CC
60025	1051	10	meat	meat	NN
60025	1051	11	that	that	WDT
60025	1051	12	has	have	VBZ
60025	1051	13	been	be	VBN
60025	1051	14	frozen	freeze	VBN
60025	1051	15	will	will	MD
60025	1051	16	take	take	VB
60025	1051	17	nearly	nearly	RB
60025	1051	18	double	double	PDT
60025	1051	19	the	the	DT
60025	1051	20	usual	usual	JJ
60025	1051	21	time	time	NN
60025	1051	22	.	.	.
60025	1052	1	Basting	baste	VBG
60025	1052	2	the	the	DT
60025	1052	3	meat	meat	NN
60025	1052	4	continually	continually	RB
60025	1052	5	with	with	IN
60025	1052	6	flour	flour	NN
60025	1052	7	and	and	CC
60025	1052	8	water	water	NN
60025	1052	9	is	be	VBZ
60025	1052	10	a	a	DT
60025	1052	11	bad	bad	JJ
60025	1052	12	practice	practice	NN
60025	1052	13	,	,	,
60025	1052	14	as	as	IN
60025	1052	15	it	-PRON-	PRP
60025	1052	16	gives	give	VBZ
60025	1052	17	it	-PRON-	PRP
60025	1052	18	a	a	DT
60025	1052	19	coddled	coddle	VBN
60025	1052	20	par	par	NN
60025	1052	21	-	-	HYPH
60025	1052	22	boiled	boil	VBN
60025	1052	23	appearance	appearance	NN
60025	1052	24	,	,	,
60025	1052	25	and	and	CC
60025	1052	26	diminishes	diminish	VBZ
60025	1052	27	the	the	DT
60025	1052	28	flavour	flavour	NN
60025	1052	29	.	.	.
60025	1053	1	These	these	DT
60025	1053	2	directions	direction	NNS
60025	1053	3	for	for	IN
60025	1053	4	roasting	roast	VBG
60025	1053	5	beef	beef	NN
60025	1053	6	will	will	MD
60025	1053	7	apply	apply	VB
60025	1053	8	equally	equally	RB
60025	1053	9	to	to	IN
60025	1053	10	mutton	mutton	NN
60025	1053	11	.	.	.
60025	1054	1	Pickles	pickle	NNS
60025	1054	2	are	be	VBP
60025	1054	3	generally	generally	RB
60025	1054	4	eaten	eat	VBN
60025	1054	5	with	with	IN
60025	1054	6	roast	roast	NN
60025	1054	7	beef	beef	NN
60025	1054	8	.	.	.
60025	1055	1	French	french	JJ
60025	1055	2	mustard	mustard	NN
60025	1055	3	is	be	VBZ
60025	1055	4	an	an	DT
60025	1055	5	excellent	excellent	JJ
60025	1055	6	condiment	condiment	NN
60025	1055	7	for	for	IN
60025	1055	8	it	-PRON-	PRP
60025	1055	9	.	.	.
60025	1056	1	In	in	IN
60025	1056	2	carving	carving	NN
60025	1056	3	begin	begin	VB
60025	1056	4	by	by	IN
60025	1056	5	cutting	cut	VBG
60025	1056	6	a	a	DT
60025	1056	7	slice	slice	NN
60025	1056	8	from	from	IN
60025	1056	9	the	the	DT
60025	1056	10	side	side	NN
60025	1056	11	.	.	.
60025	1057	1	TO	to	IN
60025	1057	2	SAVE	SAVE	NNP
60025	1057	3	BEEF	BEEF	NNP
60025	1057	4	-	-	HYPH
60025	1057	5	DRIPPING	DRIPPING	NNP
60025	1057	6	.	.	.
60025	1058	1	Pour	pour	VB
60025	1058	2	off	off	RP
60025	1058	3	through	through	IN
60025	1058	4	the	the	DT
60025	1058	5	spout	spout	NN
60025	1058	6	of	of	IN
60025	1058	7	the	the	DT
60025	1058	8	roaster	roaster	NN
60025	1058	9	or	or	CC
60025	1058	10	tin	tin	NN
60025	1058	11	-	-	HYPH
60025	1058	12	kitchen	kitchen	NN
60025	1058	13	,	,	,
60025	1058	14	all	all	PDT
60025	1058	15	the	the	DT
60025	1058	16	fat	fat	NN
60025	1058	17	from	from	IN
60025	1058	18	the	the	DT
60025	1058	19	top	top	NN
60025	1058	20	of	of	IN
60025	1058	21	the	the	DT
60025	1058	22	gravy	gravy	NN
60025	1058	23	,	,	,
60025	1058	24	after	after	IN
60025	1058	25	you	-PRON-	PRP
60025	1058	26	have	have	VBP
60025	1058	27	done	do	VBN
60025	1058	28	basting	baste	VBG
60025	1058	29	the	the	DT
60025	1058	30	meat	meat	NN
60025	1058	31	with	with	IN
60025	1058	32	it	-PRON-	PRP
60025	1058	33	.	.	.
60025	1059	1	Hold	hold	VB
60025	1059	2	a	a	DT
60025	1059	3	little	little	JJ
60025	1059	4	sieve	sieve	NN
60025	1059	5	under	under	IN
60025	1059	6	the	the	DT
60025	1059	7	spout	spout	NN
60025	1059	8	,	,	,
60025	1059	9	and	and	CC
60025	1059	10	strain	strain	VB
60025	1059	11	the	the	DT
60025	1059	12	dripping	dripping	NN
60025	1059	13	through	through	IN
60025	1059	14	it	-PRON-	PRP
60025	1059	15	into	into	IN
60025	1059	16	a	a	DT
60025	1059	17	pan	pan	NN
60025	1059	18	.	.	.
60025	1060	1	Set	set	VB
60025	1060	2	it	-PRON-	PRP
60025	1060	3	away	away	RB
60025	1060	4	in	in	IN
60025	1060	5	a	a	DT
60025	1060	6	cool	cool	JJ
60025	1060	7	place	place	NN
60025	1060	8	;	;	:
60025	1060	9	and	and	CC
60025	1060	10	next	next	JJ
60025	1060	11	day	day	NN
60025	1060	12	when	when	WRB
60025	1060	13	it	-PRON-	PRP
60025	1060	14	is	be	VBZ
60025	1060	15	cold	cold	JJ
60025	1060	16	and	and	CC
60025	1060	17	congealed	congealed	JJ
60025	1060	18	,	,	,
60025	1060	19	turn	turn	VB
60025	1060	20	the	the	DT
60025	1060	21	cake	cake	NN
60025	1060	22	of	of	IN
60025	1060	23	fat	fat	NN
60025	1060	24	,	,	,
60025	1060	25	and	and	CC
60025	1060	26	scrape	scrape	VB
60025	1060	27	with	with	IN
60025	1060	28	a	a	DT
60025	1060	29	knife	knife	NN
60025	1060	30	the	the	DT
60025	1060	31	sediment	sediment	NN
60025	1060	32	from	from	IN
60025	1060	33	the	the	DT
60025	1060	34	bottom	bottom	NN
60025	1060	35	.	.	.
60025	1061	1	Put	put	VB
60025	1061	2	the	the	DT
60025	1061	3	dripping	dripping	NN
60025	1061	4	into	into	IN
60025	1061	5	a	a	DT
60025	1061	6	jar	jar	NN
60025	1061	7	;	;	:
60025	1061	8	cover	cover	VB
60025	1061	9	it	-PRON-	PRP
60025	1061	10	tightly	tightly	RB
60025	1061	11	,	,	,
60025	1061	12	and	and	CC
60025	1061	13	set	set	VBD
60025	1061	14	it	-PRON-	PRP
60025	1061	15	away	away	RB
60025	1061	16	in	in	IN
60025	1061	17	the	the	DT
60025	1061	18	refrigerator	refrigerator	NN
60025	1061	19	,	,	,
60025	1061	20	or	or	CC
60025	1061	21	in	in	IN
60025	1061	22	the	the	DT
60025	1061	23	coldest	cold	JJS
60025	1061	24	place	place	NN
60025	1061	25	you	-PRON-	PRP
60025	1061	26	have	have	VBP
60025	1061	27	.	.	.
60025	1062	1	It	-PRON-	PRP
60025	1062	2	will	will	MD
60025	1062	3	be	be	VB
60025	1062	4	found	find	VBN
60025	1062	5	useful	useful	JJ
60025	1062	6	for	for	IN
60025	1062	7	frying	fry	VBG
60025	1062	8	,	,	,
60025	1062	9	and	and	CC
60025	1062	10	for	for	IN
60025	1062	11	many	many	JJ
60025	1062	12	other	other	JJ
60025	1062	13	purposes	purpose	NNS
60025	1062	14	.	.	.
60025	1063	1	Mutton	mutton	NN
60025	1063	2	-	-	HYPH
60025	1063	3	dripping	dripping	NN
60025	1063	4	can	can	MD
60025	1063	5	not	not	RB
60025	1063	6	be	be	VB
60025	1063	7	used	use	VBN
60025	1063	8	for	for	IN
60025	1063	9	any	any	DT
60025	1063	10	sort	sort	NN
60025	1063	11	of	of	IN
60025	1063	12	cooking	cooking	NN
60025	1063	13	,	,	,
60025	1063	14	as	as	IN
60025	1063	15	it	-PRON-	PRP
60025	1063	16	communicates	communicate	VBZ
60025	1063	17	to	to	IN
60025	1063	18	every	every	DT
60025	1063	19	thing	thing	NN
60025	1063	20	the	the	DT
60025	1063	21	taste	taste	NN
60025	1063	22	of	of	IN
60025	1063	23	tallow	tallow	NN
60025	1063	24	.	.	.
60025	1064	1	BAKED	BAKED	NNP
60025	1064	2	BEEF	BEEF	NNP
60025	1064	3	.	.	.
60025	1065	1	This	this	DT
60025	1065	2	is	be	VBZ
60025	1065	3	a	a	DT
60025	1065	4	plain	plain	JJ
60025	1065	5	family	family	NN
60025	1065	6	dish	dish	NN
60025	1065	7	,	,	,
60025	1065	8	and	and	CC
60025	1065	9	is	be	VBZ
60025	1065	10	never	never	RB
60025	1065	11	provided	provide	VBN
60025	1065	12	for	for	IN
60025	1065	13	company	company	NN
60025	1065	14	.	.	.
60025	1066	1	Take	take	VB
60025	1066	2	a	a	DT
60025	1066	3	nice	nice	JJ
60025	1066	4	but	but	CC
60025	1066	5	not	not	RB
60025	1066	6	a	a	DT
60025	1066	7	fat	fat	JJ
60025	1066	8	piece	piece	NN
60025	1066	9	of	of	IN
60025	1066	10	fresh	fresh	JJ
60025	1066	11	beef	beef	NN
60025	1066	12	.	.	.
60025	1067	1	Wash	wash	VB
60025	1067	2	it	-PRON-	PRP
60025	1067	3	,	,	,
60025	1067	4	rub	rub	VB
60025	1067	5	it	-PRON-	PRP
60025	1067	6	with	with	IN
60025	1067	7	salt	salt	NN
60025	1067	8	,	,	,
60025	1067	9	and	and	CC
60025	1067	10	place	place	VB
60025	1067	11	it	-PRON-	PRP
60025	1067	12	on	on	IN
60025	1067	13	a	a	DT
60025	1067	14	trivet	trivet	NN
60025	1067	15	in	in	IN
60025	1067	16	a	a	DT
60025	1067	17	deep	deep	JJ
60025	1067	18	block	block	NN
60025	1067	19	tin	tin	NN
60025	1067	20	or	or	CC
60025	1067	21	iron	iron	NN
60025	1067	22	pan	pan	NN
60025	1067	23	.	.	.
60025	1068	1	Pour	pour	VB
60025	1068	2	a	a	DT
60025	1068	3	little	little	JJ
60025	1068	4	water	water	NN
60025	1068	5	into	into	IN
60025	1068	6	the	the	DT
60025	1068	7	bottom	bottom	NN
60025	1068	8	,	,	,
60025	1068	9	and	and	CC
60025	1068	10	put	put	VBD
60025	1068	11	under	under	RB
60025	1068	12	and	and	CC
60025	1068	13	round	round	VB
60025	1068	14	the	the	DT
60025	1068	15	trivet	trivet	NNS
60025	1068	16	a	a	DT
60025	1068	17	sufficiency	sufficiency	NN
60025	1068	18	of	of	IN
60025	1068	19	pared	pare	VBN
60025	1068	20	potatoes	potato	NNS
60025	1068	21	,	,	,
60025	1068	22	either	either	CC
60025	1068	23	white	white	JJ
60025	1068	24	or	or	CC
60025	1068	25	sweet	sweet	JJ
60025	1068	26	ones	one	NNS
60025	1068	27	.	.	.
60025	1069	1	Put	put	VB
60025	1069	2	it	-PRON-	PRP
60025	1069	3	into	into	IN
60025	1069	4	a	a	DT
60025	1069	5	hot	hot	JJ
60025	1069	6	oven	oven	NN
60025	1069	7	,	,	,
60025	1069	8	and	and	CC
60025	1069	9	let	let	VB
60025	1069	10	it	-PRON-	PRP
60025	1069	11	bake	bake	VB
60025	1069	12	till	till	IN
60025	1069	13	thoroughly	thoroughly	RB
60025	1069	14	done	do	VBN
60025	1069	15	,	,	,
60025	1069	16	basting	baste	VBG
60025	1069	17	it	-PRON-	PRP
60025	1069	18	frequently	frequently	RB
60025	1069	19	with	with	IN
60025	1069	20	its	-PRON-	PRP$
60025	1069	21	own	own	JJ
60025	1069	22	gravy	gravy	NN
60025	1069	23	.	.	.
60025	1070	1	Then	then	RB
60025	1070	2	transfer	transfer	VB
60025	1070	3	it	-PRON-	PRP
60025	1070	4	to	to	IN
60025	1070	5	a	a	DT
60025	1070	6	hot	hot	JJ
60025	1070	7	dish	dish	NN
60025	1070	8	,	,	,
60025	1070	9	and	and	CC
60025	1070	10	serve	serve	VB
60025	1070	11	up	up	RP
60025	1070	12	the	the	DT
60025	1070	13	potatoes	potato	NNS
60025	1070	14	in	in	IN
60025	1070	15	another	another	DT
60025	1070	16	.	.	.
60025	1071	1	Skim	Skim	NNP
60025	1071	2	the	the	DT
60025	1071	3	gravy	gravy	NN
60025	1071	4	,	,	,
60025	1071	5	and	and	CC
60025	1071	6	send	send	VB
60025	1071	7	it	-PRON-	PRP
60025	1071	8	to	to	TO
60025	1071	9	table	table	VB
60025	1071	10	in	in	IN
60025	1071	11	a	a	DT
60025	1071	12	boat	boat	NN
60025	1071	13	.	.	.
60025	1072	1	Or	or	CC
60025	1072	2	you	-PRON-	PRP
60025	1072	3	may	may	MD
60025	1072	4	boil	boil	VB
60025	1072	5	the	the	DT
60025	1072	6	potatoes	potato	NNS
60025	1072	7	,	,	,
60025	1072	8	mash	mash	VB
60025	1072	9	them	-PRON-	PRP
60025	1072	10	with	with	IN
60025	1072	11	milk	milk	NN
60025	1072	12	,	,	,
60025	1072	13	and	and	CC
60025	1072	14	put	put	VBD
60025	1072	15	them	-PRON-	PRP
60025	1072	16	into	into	IN
60025	1072	17	the	the	DT
60025	1072	18	bottom	bottom	NN
60025	1072	19	of	of	IN
60025	1072	20	the	the	DT
60025	1072	21	pan	pan	NN
60025	1072	22	about	about	IN
60025	1072	23	half	half	PDT
60025	1072	24	an	an	DT
60025	1072	25	hour	hour	NN
60025	1072	26	before	before	IN
60025	1072	27	the	the	DT
60025	1072	28	meat	meat	NN
60025	1072	29	is	be	VBZ
60025	1072	30	done	do	VBN
60025	1072	31	baking	baking	NN
60025	1072	32	.	.	.
60025	1073	1	Press	press	VB
60025	1073	2	down	down	RP
60025	1073	3	the	the	DT
60025	1073	4	mashed	mashed	JJ
60025	1073	5	potatoes	potato	NNS
60025	1073	6	hard	hard	RB
60025	1073	7	with	with	IN
60025	1073	8	the	the	DT
60025	1073	9	back	back	NN
60025	1073	10	of	of	IN
60025	1073	11	a	a	DT
60025	1073	12	spoon	spoon	NN
60025	1073	13	,	,	,
60025	1073	14	score	score	VB
60025	1073	15	them	-PRON-	PRP
60025	1073	16	in	in	IN
60025	1073	17	cross	cross	JJ
60025	1073	18	lines	line	NNS
60025	1073	19	over	over	IN
60025	1073	20	the	the	DT
60025	1073	21	top	top	NN
60025	1073	22	,	,	,
60025	1073	23	and	and	CC
60025	1073	24	let	let	VB
60025	1073	25	them	-PRON-	PRP
60025	1073	26	brown	brown	VB
60025	1073	27	under	under	IN
60025	1073	28	the	the	DT
60025	1073	29	meat	meat	NN
60025	1073	30	,	,	,
60025	1073	31	serving	serve	VBG
60025	1073	32	them	-PRON-	PRP
60025	1073	33	up	up	RP
60025	1073	34	laid	lay	VBN
60025	1073	35	round	round	IN
60025	1073	36	it	-PRON-	PRP
60025	1073	37	.	.	.
60025	1074	1	Instead	instead	RB
60025	1074	2	of	of	IN
60025	1074	3	potatoes	potato	NNS
60025	1074	4	,	,	,
60025	1074	5	you	-PRON-	PRP
60025	1074	6	may	may	MD
60025	1074	7	put	put	VB
60025	1074	8	in	in	IN
60025	1074	9	the	the	DT
60025	1074	10	bottom	bottom	NN
60025	1074	11	of	of	IN
60025	1074	12	the	the	DT
60025	1074	13	pan	pan	NN
60025	1074	14	what	what	WP
60025	1074	15	is	be	VBZ
60025	1074	16	called	call	VBN
60025	1074	17	a	a	DT
60025	1074	18	Yorkshire	Yorkshire	NNP
60025	1074	19	pudding	pudding	NN
60025	1074	20	,	,	,
60025	1074	21	to	to	TO
60025	1074	22	be	be	VB
60025	1074	23	baked	bake	VBN
60025	1074	24	under	under	IN
60025	1074	25	the	the	DT
60025	1074	26	meat	meat	NN
60025	1074	27	.	.	.
60025	1075	1	To	to	TO
60025	1075	2	make	make	VB
60025	1075	3	this	this	DT
60025	1075	4	pudding,--stir	pudding,--stir	.
60025	1075	5	gradually	gradually	RB
60025	1075	6	four	four	CD
60025	1075	7	table	table	NN
60025	1075	8	-	-	HYPH
60025	1075	9	spoonfuls	spoonful	NNS
60025	1075	10	of	of	IN
60025	1075	11	flour	flour	NN
60025	1075	12	into	into	IN
60025	1075	13	a	a	DT
60025	1075	14	pint	pint	NN
60025	1075	15	of	of	IN
60025	1075	16	milk	milk	NN
60025	1075	17	,	,	,
60025	1075	18	adding	add	VBG
60025	1075	19	a	a	DT
60025	1075	20	salt	salt	NN
60025	1075	21	-	-	HYPH
60025	1075	22	spoon	spoon	NN
60025	1075	23	of	of	IN
60025	1075	24	salt	salt	NN
60025	1075	25	.	.	.
60025	1076	1	Beat	beat	VB
60025	1076	2	four	four	CD
60025	1076	3	eggs	egg	NNS
60025	1076	4	very	very	RB
60025	1076	5	light	light	JJ
60025	1076	6	,	,	,
60025	1076	7	and	and	CC
60025	1076	8	mix	mix	VB
60025	1076	9	them	-PRON-	PRP
60025	1076	10	gradually	gradually	RB
60025	1076	11	with	with	IN
60025	1076	12	the	the	DT
60025	1076	13	milk	milk	NN
60025	1076	14	and	and	CC
60025	1076	15	flour	flour	NN
60025	1076	16	.	.	.
60025	1077	1	See	see	VB
60025	1077	2	that	that	IN
60025	1077	3	the	the	DT
60025	1077	4	batter	batter	NN
60025	1077	5	is	be	VBZ
60025	1077	6	not	not	RB
60025	1077	7	lumpy	lumpy	JJ
60025	1077	8	.	.	.
60025	1078	1	Do	do	VB
60025	1078	2	not	not	RB
60025	1078	3	put	put	VB
60025	1078	4	the	the	DT
60025	1078	5	pudding	pudding	NN
60025	1078	6	under	under	IN
60025	1078	7	the	the	DT
60025	1078	8	meat	meat	NN
60025	1078	9	at	at	IN
60025	1078	10	first	first	RB
60025	1078	11	,	,	,
60025	1078	12	as	as	IN
60025	1078	13	if	if	IN
60025	1078	14	baked	bake	VBN
60025	1078	15	too	too	RB
60025	1078	16	long	long	RB
60025	1078	17	it	-PRON-	PRP
60025	1078	18	will	will	MD
60025	1078	19	be	be	VB
60025	1078	20	hard	hard	JJ
60025	1078	21	and	and	CC
60025	1078	22	solid	solid	JJ
60025	1078	23	.	.	.
60025	1079	1	After	after	IN
60025	1079	2	the	the	DT
60025	1079	3	meat	meat	NN
60025	1079	4	has	have	VBZ
60025	1079	5	baked	bake	VBN
60025	1079	6	till	till	IN
60025	1079	7	the	the	DT
60025	1079	8	pan	pan	NN
60025	1079	9	is	be	VBZ
60025	1079	10	quite	quite	RB
60025	1079	11	hot	hot	JJ
60025	1079	12	and	and	CC
60025	1079	13	well	well	RB
60025	1079	14	greased	grease	VBN
60025	1079	15	with	with	IN
60025	1079	16	the	the	DT
60025	1079	17	drippings	dripping	NNS
60025	1079	18	,	,	,
60025	1079	19	you	-PRON-	PRP
60025	1079	20	may	may	MD
60025	1079	21	put	put	VB
60025	1079	22	in	in	IN
60025	1079	23	the	the	DT
60025	1079	24	batter	batter	NN
60025	1079	25	;	;	,
60025	1079	26	having	have	VBG
60025	1079	27	continued	continue	VBN
60025	1079	28	stirring	stir	VBG
60025	1079	29	it	-PRON-	PRP
60025	1079	30	till	till	IN
60025	1079	31	the	the	DT
60025	1079	32	last	last	JJ
60025	1079	33	moment	moment	NN
60025	1079	34	.	.	.
60025	1080	1	If	if	IN
60025	1080	2	the	the	DT
60025	1080	3	pudding	pudding	NN
60025	1080	4	is	be	VBZ
60025	1080	5	so	so	RB
60025	1080	6	spread	spread	VBN
60025	1080	7	over	over	IN
60025	1080	8	the	the	DT
60025	1080	9	pan	pan	NN
60025	1080	10	as	as	IN
60025	1080	11	to	to	TO
60025	1080	12	be	be	VB
60025	1080	13	but	but	CC
60025	1080	14	an	an	DT
60025	1080	15	inch	inch	NN
60025	1080	16	thick	thick	JJ
60025	1080	17	,	,	,
60025	1080	18	it	-PRON-	PRP
60025	1080	19	will	will	MD
60025	1080	20	require	require	VB
60025	1080	21	about	about	RB
60025	1080	22	two	two	CD
60025	1080	23	hours	hour	NNS
60025	1080	24	baking	baking	NN
60025	1080	25	,	,	,
60025	1080	26	and	and	CC
60025	1080	27	need	nee	MD
60025	1080	28	not	not	RB
60025	1080	29	be	be	VB
60025	1080	30	turned	turn	VBN
60025	1080	31	.	.	.
60025	1081	1	If	if	IN
60025	1081	2	it	-PRON-	PRP
60025	1081	3	is	be	VBZ
60025	1081	4	thicker	thick	JJR
60025	1081	5	than	than	IN
60025	1081	6	an	an	DT
60025	1081	7	inch	inch	NN
60025	1081	8	,	,	,
60025	1081	9	you	-PRON-	PRP
60025	1081	10	must	must	MD
60025	1081	11	(	(	-LRB-
60025	1081	12	after	after	IN
60025	1081	13	it	-PRON-	PRP
60025	1081	14	is	be	VBZ
60025	1081	15	brown	brown	JJ
60025	1081	16	on	on	IN
60025	1081	17	the	the	DT
60025	1081	18	top	top	NN
60025	1081	19	)	)	-RRB-
60025	1081	20	loosen	loosen	VB
60025	1081	21	it	-PRON-	PRP
60025	1081	22	in	in	IN
60025	1081	23	the	the	DT
60025	1081	24	pan	pan	NN
60025	1081	25	,	,	,
60025	1081	26	by	by	IN
60025	1081	27	inserting	insert	VBG
60025	1081	28	a	a	DT
60025	1081	29	knife	knife	NN
60025	1081	30	beneath	beneath	IN
60025	1081	31	it	-PRON-	PRP
60025	1081	32	,	,	,
60025	1081	33	and	and	CC
60025	1081	34	having	have	VBG
60025	1081	35	cut	cut	VBN
60025	1081	36	it	-PRON-	PRP
60025	1081	37	across	across	RP
60025	1081	38	into	into	IN
60025	1081	39	four	four	CD
60025	1081	40	pieces	piece	NNS
60025	1081	41	,	,	,
60025	1081	42	turn	turn	VB
60025	1081	43	them	-PRON-	PRP
60025	1081	44	all	all	DT
60025	1081	45	nicely	nicely	RB
60025	1081	46	that	that	IN
60025	1081	47	the	the	DT
60025	1081	48	other	other	JJ
60025	1081	49	side	side	NN
60025	1081	50	may	may	MD
60025	1081	51	be	be	VB
60025	1081	52	equally	equally	RB
60025	1081	53	done	do	VBN
60025	1081	54	.	.	.
60025	1082	1	But	but	CC
60025	1082	2	this	this	DT
60025	1082	3	pudding	pudding	NN
60025	1082	4	is	be	VBZ
60025	1082	5	lighter	light	JJR
60025	1082	6	and	and	CC
60025	1082	7	better	well	JJR
60025	1082	8	if	if	IN
60025	1082	9	laid	lay	VBN
60025	1082	10	so	so	RB
60025	1082	11	thin	thin	RB
60025	1082	12	as	as	IN
60025	1082	13	not	not	RB
60025	1082	14	to	to	TO
60025	1082	15	require	require	VB
60025	1082	16	turning	turn	VBG
60025	1082	17	.	.	.
60025	1083	1	When	when	WRB
60025	1083	2	you	-PRON-	PRP
60025	1083	3	serve	serve	VBP
60025	1083	4	up	up	RP
60025	1083	5	the	the	DT
60025	1083	6	beef	beef	NN
60025	1083	7	lay	lie	VBD
60025	1083	8	the	the	DT
60025	1083	9	pieces	piece	NNS
60025	1083	10	of	of	IN
60025	1083	11	pudding	pudde	VBG
60025	1083	12	round	round	RB
60025	1083	13	it	-PRON-	PRP
60025	1083	14	,	,	,
60025	1083	15	to	to	TO
60025	1083	16	be	be	VB
60025	1083	17	eaten	eat	VBN
60025	1083	18	with	with	IN
60025	1083	19	the	the	DT
60025	1083	20	meat	meat	NN
60025	1083	21	.	.	.
60025	1084	1	Veal	veal	NN
60025	1084	2	may	may	MD
60025	1084	3	be	be	VB
60025	1084	4	baked	bake	VBN
60025	1084	5	in	in	IN
60025	1084	6	this	this	DT
60025	1084	7	manner	manner	NN
60025	1084	8	with	with	IN
60025	1084	9	potatoes	potato	NNS
60025	1084	10	or	or	CC
60025	1084	11	a	a	DT
60025	1084	12	pudding	pudding	NN
60025	1084	13	.	.	.
60025	1085	1	Also	also	RB
60025	1085	2	fresh	fresh	JJ
60025	1085	3	pork	pork	NN
60025	1085	4	.	.	.
60025	1086	1	TO	to	IN
60025	1086	2	BOIL	BOIL	NNP
60025	1086	3	CORNED	CORNED	NNP
60025	1086	4	OR	or	CC
60025	1086	5	SALTED	salt	VBN
60025	1086	6	BEEF	beef	NN
60025	1086	7	.	.	.
60025	1087	1	The	the	DT
60025	1087	2	best	good	JJS
60025	1087	3	piece	piece	NN
60025	1087	4	is	be	VBZ
60025	1087	5	the	the	DT
60025	1087	6	round	round	NN
60025	1087	7	.	.	.
60025	1088	1	You	-PRON-	PRP
60025	1088	2	may	may	MD
60025	1088	3	either	either	CC
60025	1088	4	boil	boil	VB
60025	1088	5	it	-PRON-	PRP
60025	1088	6	whole	whole	JJ
60025	1088	7	,	,	,
60025	1088	8	or	or	CC
60025	1088	9	divide	divide	VB
60025	1088	10	it	-PRON-	PRP
60025	1088	11	into	into	IN
60025	1088	12	two	two	CD
60025	1088	13	,	,	,
60025	1088	14	or	or	CC
60025	1088	15	even	even	RB
60025	1088	16	three	three	CD
60025	1088	17	pieces	piece	NNS
60025	1088	18	if	if	IN
60025	1088	19	it	-PRON-	PRP
60025	1088	20	is	be	VBZ
60025	1088	21	large	large	JJ
60025	1088	22	,	,	,
60025	1088	23	taking	take	VBG
60025	1088	24	care	care	NN
60025	1088	25	that	that	IN
60025	1088	26	each	each	DT
60025	1088	27	piece	piece	NN
60025	1088	28	shall	shall	MD
60025	1088	29	have	have	VB
60025	1088	30	a	a	DT
60025	1088	31	portion	portion	NN
60025	1088	32	of	of	IN
60025	1088	33	the	the	DT
60025	1088	34	fat	fat	NN
60025	1088	35	.	.	.
60025	1089	1	Wash	wash	VB
60025	1089	2	it	-PRON-	PRP
60025	1089	3	well	well	RB
60025	1089	4	;	;	:
60025	1089	5	and	and	CC
60025	1089	6	,	,	,
60025	1089	7	if	if	IN
60025	1089	8	very	very	JJ
60025	1089	9	salt	salt	NN
60025	1089	10	,	,	,
60025	1089	11	soak	soak	VB
60025	1089	12	it	-PRON-	PRP
60025	1089	13	in	in	IN
60025	1089	14	two	two	CD
60025	1089	15	waters	water	NNS
60025	1089	16	.	.	.
60025	1090	1	Skewer	skewer	VB
60025	1090	2	it	-PRON-	PRP
60025	1090	3	up	up	RP
60025	1090	4	tightly	tightly	RB
60025	1090	5	and	and	CC
60025	1090	6	in	in	IN
60025	1090	7	a	a	DT
60025	1090	8	good	good	JJ
60025	1090	9	compact	compact	JJ
60025	1090	10	shape	shape	NN
60025	1090	11	,	,	,
60025	1090	12	wrapping	wrap	VBG
60025	1090	13	the	the	DT
60025	1090	14	flap	flap	NN
60025	1090	15	piece	piece	NN
60025	1090	16	firmly	firmly	RB
60025	1090	17	round	round	IN
60025	1090	18	it	-PRON-	PRP
60025	1090	19	.	.	.
60025	1091	1	Tie	tie	VB
60025	1091	2	it	-PRON-	PRP
60025	1091	3	round	round	RB
60025	1091	4	with	with	IN
60025	1091	5	broad	broad	JJ
60025	1091	6	strong	strong	JJ
60025	1091	7	tape	tape	NN
60025	1091	8	,	,	,
60025	1091	9	or	or	CC
60025	1091	10	with	with	IN
60025	1091	11	a	a	DT
60025	1091	12	strip	strip	NN
60025	1091	13	of	of	IN
60025	1091	14	coarse	coarse	JJ
60025	1091	15	linen	linen	NN
60025	1091	16	.	.	.
60025	1092	1	Put	put	VB
60025	1092	2	it	-PRON-	PRP
60025	1092	3	into	into	IN
60025	1092	4	a	a	DT
60025	1092	5	large	large	JJ
60025	1092	6	pot	pot	NN
60025	1092	7	,	,	,
60025	1092	8	and	and	CC
60025	1092	9	cover	cover	VB
60025	1092	10	it	-PRON-	PRP
60025	1092	11	well	well	RB
60025	1092	12	with	with	IN
60025	1092	13	water	water	NN
60025	1092	14	.	.	.
60025	1093	1	It	-PRON-	PRP
60025	1093	2	will	will	MD
60025	1093	3	be	be	VB
60025	1093	4	found	find	VBN
60025	1093	5	a	a	DT
60025	1093	6	convenience	convenience	NN
60025	1093	7	to	to	TO
60025	1093	8	lay	lay	VB
60025	1093	9	it	-PRON-	PRP
60025	1093	10	on	on	IN
60025	1093	11	a	a	DT
60025	1093	12	fish	fish	NN
60025	1093	13	drainer	drainer	NN
60025	1093	14	.	.	.
60025	1094	1	Hang	hang	VB
60025	1094	2	it	-PRON-	PRP
60025	1094	3	over	over	IN
60025	1094	4	a	a	DT
60025	1094	5	moderate	moderate	JJ
60025	1094	6	fire	fire	NN
60025	1094	7	that	that	IN
60025	1094	8	it	-PRON-	PRP
60025	1094	9	may	may	MD
60025	1094	10	heat	heat	VB
60025	1094	11	gradually	gradually	RB
60025	1094	12	all	all	RB
60025	1094	13	through	through	RB
60025	1094	14	.	.	.
60025	1095	1	Carefully	carefully	RB
60025	1095	2	take	take	VB
60025	1095	3	off	off	RP
60025	1095	4	the	the	DT
60025	1095	5	scum	scum	NN
60025	1095	6	as	as	IN
60025	1095	7	it	-PRON-	PRP
60025	1095	8	rises	rise	VBZ
60025	1095	9	,	,	,
60025	1095	10	and	and	CC
60025	1095	11	when	when	WRB
60025	1095	12	no	no	DT
60025	1095	13	more	more	RBR
60025	1095	14	appears	appear	NNS
60025	1095	15	,	,	,
60025	1095	16	keep	keep	VB
60025	1095	17	the	the	DT
60025	1095	18	pot	pot	NN
60025	1095	19	closely	closely	RB
60025	1095	20	covered	cover	VBN
60025	1095	21	,	,	,
60025	1095	22	and	and	CC
60025	1095	23	let	let	VB
60025	1095	24	it	-PRON-	PRP
60025	1095	25	boil	boil	VB
60025	1095	26	slowly	slowly	RB
60025	1095	27	and	and	CC
60025	1095	28	regularly	regularly	RB
60025	1095	29	,	,	,
60025	1095	30	with	with	IN
60025	1095	31	the	the	DT
60025	1095	32	fire	fire	NN
60025	1095	33	at	at	IN
60025	1095	34	an	an	DT
60025	1095	35	equal	equal	JJ
60025	1095	36	temperature	temperature	NN
60025	1095	37	.	.	.
60025	1096	1	Allow	allow	VB
60025	1096	2	at	at	RB
60025	1096	3	least	least	JJS
60025	1096	4	four	four	CD
60025	1096	5	hours	hour	NNS
60025	1096	6	to	to	IN
60025	1096	7	a	a	DT
60025	1096	8	piece	piece	NN
60025	1096	9	weighing	weigh	VBG
60025	1096	10	about	about	RB
60025	1096	11	twelve	twelve	CD
60025	1096	12	pounds	pound	NNS
60025	1096	13	,	,	,
60025	1096	14	and	and	CC
60025	1096	15	from	from	IN
60025	1096	16	that	that	DT
60025	1096	17	to	to	IN
60025	1096	18	five	five	CD
60025	1096	19	or	or	CC
60025	1096	20	six	six	CD
60025	1096	21	hours	hour	NNS
60025	1096	22	in	in	IN
60025	1096	23	proportion	proportion	NN
60025	1096	24	to	to	IN
60025	1096	25	the	the	DT
60025	1096	26	size	size	NN
60025	1096	27	.	.	.
60025	1097	1	Turn	turn	VB
60025	1097	2	the	the	DT
60025	1097	3	meat	meat	NN
60025	1097	4	twice	twice	RB
60025	1097	5	in	in	IN
60025	1097	6	the	the	DT
60025	1097	7	pot	pot	NN
60025	1097	8	while	while	IN
60025	1097	9	it	-PRON-	PRP
60025	1097	10	is	be	VBZ
60025	1097	11	boiling	boil	VBG
60025	1097	12	.	.	.
60025	1098	1	Put	put	VB
60025	1098	2	in	in	RP
60025	1098	3	some	some	DT
60025	1098	4	carrots	carrot	NNS
60025	1098	5	and	and	CC
60025	1098	6	turnips	turnip	NNS
60025	1098	7	about	about	RB
60025	1098	8	two	two	CD
60025	1098	9	hours	hour	NNS
60025	1098	10	after	after	IN
60025	1098	11	the	the	DT
60025	1098	12	meat	meat	NN
60025	1098	13	.	.	.
60025	1099	1	Many	many	JJ
60025	1099	2	persons	person	NNS
60025	1099	3	boil	boil	VBP
60025	1099	4	cabbage	cabbage	NN
60025	1099	5	in	in	IN
60025	1099	6	the	the	DT
60025	1099	7	same	same	JJ
60025	1099	8	pot	pot	NN
60025	1099	9	with	with	IN
60025	1099	10	the	the	DT
60025	1099	11	beef	beef	NN
60025	1099	12	,	,	,
60025	1099	13	but	but	CC
60025	1099	14	it	-PRON-	PRP
60025	1099	15	is	be	VBZ
60025	1099	16	a	a	DT
60025	1099	17	much	much	RB
60025	1099	18	nicer	nice	JJR
60025	1099	19	way	way	NN
60025	1099	20	to	to	TO
60025	1099	21	do	do	VB
60025	1099	22	the	the	DT
60025	1099	23	greens	green	NNS
60025	1099	24	in	in	IN
60025	1099	25	a	a	DT
60025	1099	26	separate	separate	JJ
60025	1099	27	vessel	vessel	NN
60025	1099	28	,	,	,
60025	1099	29	lest	lest	IN
60025	1099	30	they	-PRON-	PRP
60025	1099	31	become	become	VBP
60025	1099	32	saturated	saturate	VBN
60025	1099	33	with	with	IN
60025	1099	34	the	the	DT
60025	1099	35	liquid	liquid	JJ
60025	1099	36	fat	fat	NN
60025	1099	37	.	.	.
60025	1100	1	Cauliflower	cauliflower	NN
60025	1100	2	or	or	CC
60025	1100	3	brocoli	brocoli	NNP
60025	1100	4	(	(	-LRB-
60025	1100	5	which	which	WDT
60025	1100	6	are	be	VBP
60025	1100	7	frequent	frequent	JJ
60025	1100	8	accompaniments	accompaniment	NNS
60025	1100	9	to	to	IN
60025	1100	10	corned	corn	VBN
60025	1100	11	beef	beef	NN
60025	1100	12	)	)	-RRB-
60025	1100	13	should	should	MD
60025	1100	14	never	never	RB
60025	1100	15	be	be	VB
60025	1100	16	boiled	boil	VBN
60025	1100	17	with	with	IN
60025	1100	18	it	-PRON-	PRP
60025	1100	19	.	.	.
60025	1101	1	Wash	wash	VB
60025	1101	2	the	the	DT
60025	1101	3	cabbage	cabbage	NN
60025	1101	4	in	in	IN
60025	1101	5	cold	cold	JJ
60025	1101	6	water	water	NN
60025	1101	7	,	,	,
60025	1101	8	removing	remove	VBG
60025	1101	9	the	the	DT
60025	1101	10	outside	outside	JJ
60025	1101	11	leaves	leave	NNS
60025	1101	12	,	,	,
60025	1101	13	and	and	CC
60025	1101	14	cutting	cut	VBG
60025	1101	15	the	the	DT
60025	1101	16	stalk	stalk	NN
60025	1101	17	close	close	JJ
60025	1101	18	.	.	.
60025	1102	1	Examine	examine	VB
60025	1102	2	all	all	PDT
60025	1102	3	the	the	DT
60025	1102	4	leaves	leave	NNS
60025	1102	5	carefully	carefully	RB
60025	1102	6	,	,	,
60025	1102	7	lest	lest	JJ
60025	1102	8	insects	insect	NNS
60025	1102	9	should	should	MD
60025	1102	10	be	be	VB
60025	1102	11	lodged	lodge	VBN
60025	1102	12	among	among	IN
60025	1102	13	them	-PRON-	PRP
60025	1102	14	.	.	.
60025	1103	1	If	if	IN
60025	1103	2	the	the	DT
60025	1103	3	cabbage	cabbage	NN
60025	1103	4	is	be	VBZ
60025	1103	5	large	large	JJ
60025	1103	6	,	,	,
60025	1103	7	divide	divide	VB
60025	1103	8	it	-PRON-	PRP
60025	1103	9	into	into	IN
60025	1103	10	quarters	quarter	NNS
60025	1103	11	.	.	.
60025	1104	1	Put	put	VB
60025	1104	2	it	-PRON-	PRP
60025	1104	3	into	into	IN
60025	1104	4	a	a	DT
60025	1104	5	pot	pot	NN
60025	1104	6	of	of	IN
60025	1104	7	boiling	boil	VBG
60025	1104	8	water	water	NN
60025	1104	9	with	with	IN
60025	1104	10	a	a	DT
60025	1104	11	handful	handful	NN
60025	1104	12	of	of	IN
60025	1104	13	salt	salt	NN
60025	1104	14	,	,	,
60025	1104	15	and	and	CC
60025	1104	16	boil	boil	VB
60025	1104	17	it	-PRON-	PRP
60025	1104	18	till	till	IN
60025	1104	19	the	the	DT
60025	1104	20	stalk	stalk	NN
60025	1104	21	is	be	VBZ
60025	1104	22	quite	quite	RB
60025	1104	23	tender	tender	JJ
60025	1104	24	.	.	.
60025	1105	1	Half	half	PDT
60025	1105	2	an	an	DT
60025	1105	3	hour	hour	NN
60025	1105	4	will	will	MD
60025	1105	5	generally	generally	RB
60025	1105	6	be	be	VB
60025	1105	7	sufficient	sufficient	JJ
60025	1105	8	for	for	IN
60025	1105	9	a	a	DT
60025	1105	10	small	small	JJ
60025	1105	11	young	young	JJ
60025	1105	12	cabbage	cabbage	NN
60025	1105	13	;	;	:
60025	1105	14	an	an	DT
60025	1105	15	hour	hour	NN
60025	1105	16	for	for	IN
60025	1105	17	a	a	DT
60025	1105	18	large	large	JJ
60025	1105	19	full	full	RB
60025	1105	20	-	-	HYPH
60025	1105	21	grown	grown	JJ
60025	1105	22	one	one	CD
60025	1105	23	Drain	drain	VB
60025	1105	24	it	-PRON-	PRP
60025	1105	25	well	well	RB
60025	1105	26	before	before	IN
60025	1105	27	you	-PRON-	PRP
60025	1105	28	dish	dish	VBP
60025	1105	29	it	-PRON-	PRP
60025	1105	30	.	.	.
60025	1106	1	If	if	IN
60025	1106	2	boiled	boil	VBN
60025	1106	3	separately	separately	RB
60025	1106	4	from	from	IN
60025	1106	5	the	the	DT
60025	1106	6	meat	meat	NN
60025	1106	7	,	,	,
60025	1106	8	have	have	VBP
60025	1106	9	ready	ready	JJ
60025	1106	10	some	some	DT
60025	1106	11	melted	melted	JJ
60025	1106	12	butter	butter	NN
60025	1106	13	to	to	TO
60025	1106	14	eat	eat	VB
60025	1106	15	with	with	IN
60025	1106	16	it	-PRON-	PRP
60025	1106	17	.	.	.
60025	1107	1	Should	Should	MD
60025	1107	2	you	-PRON-	PRP
60025	1107	3	find	find	VB
60025	1107	4	the	the	DT
60025	1107	5	beef	beef	NN
60025	1107	6	under	under	RB
60025	1107	7	-	-	HYPH
60025	1107	8	done	do	VBN
60025	1107	9	,	,	,
60025	1107	10	you	-PRON-	PRP
60025	1107	11	may	may	MD
60025	1107	12	reboil	reboil	VB
60025	1107	13	it	-PRON-	PRP
60025	1107	14	next	next	JJ
60025	1107	15	day	day	NN
60025	1107	16	;	;	:
60025	1107	17	putting	put	VBG
60025	1107	18	it	-PRON-	PRP
60025	1107	19	into	into	IN
60025	1107	20	boiling	boil	VBG
60025	1107	21	water	water	NN
60025	1107	22	and	and	CC
60025	1107	23	letting	let	VBG
60025	1107	24	it	-PRON-	PRP
60025	1107	25	simmer	simmer	VB
60025	1107	26	for	for	IN
60025	1107	27	half	half	PDT
60025	1107	28	an	an	DT
60025	1107	29	hour	hour	NN
60025	1107	30	or	or	CC
60025	1107	31	more	more	JJR
60025	1107	32	,	,	,
60025	1107	33	according	accord	VBG
60025	1107	34	to	to	IN
60025	1107	35	its	-PRON-	PRP$
60025	1107	36	size	size	NN
60025	1107	37	.	.	.
60025	1108	1	Cold	cold	JJ
60025	1108	2	corned	corn	VBN
60025	1108	3	beef	beef	NN
60025	1108	4	will	will	MD
60025	1108	5	keep	keep	VB
60025	1108	6	very	very	RB
60025	1108	7	well	well	RB
60025	1108	8	for	for	IN
60025	1108	9	some	some	DT
60025	1108	10	days	day	NNS
60025	1108	11	wrapped	wrap	VBN
60025	1108	12	in	in	IN
60025	1108	13	several	several	JJ
60025	1108	14	folds	fold	NNS
60025	1108	15	of	of	IN
60025	1108	16	a	a	DT
60025	1108	17	thick	thick	JJ
60025	1108	18	linen	linen	NN
60025	1108	19	cloth	cloth	NN
60025	1108	20	,	,	,
60025	1108	21	and	and	CC
60025	1108	22	set	set	VB
60025	1108	23	away	away	RP
60025	1108	24	in	in	IN
60025	1108	25	a	a	DT
60025	1108	26	cool	cool	RB
60025	1108	27	dry	dry	JJ
60025	1108	28	place	place	NN
60025	1108	29	.	.	.
60025	1109	1	In	in	IN
60025	1109	2	carving	carve	VBG
60025	1109	3	a	a	DT
60025	1109	4	round	round	NN
60025	1109	5	of	of	IN
60025	1109	6	beef	beef	NN
60025	1109	7	,	,	,
60025	1109	8	slice	slice	VB
60025	1109	9	it	-PRON-	PRP
60025	1109	10	horizontally	horizontally	RB
60025	1109	11	and	and	CC
60025	1109	12	very	very	RB
60025	1109	13	thin	thin	JJ
60025	1109	14	.	.	.
60025	1110	1	Do	do	VB
60025	1110	2	not	not	RB
60025	1110	3	help	help	VB
60025	1110	4	any	any	DT
60025	1110	5	one	one	CD
60025	1110	6	to	to	IN
60025	1110	7	the	the	DT
60025	1110	8	outside	outside	JJ
60025	1110	9	pieces	piece	NNS
60025	1110	10	,	,	,
60025	1110	11	as	as	IN
60025	1110	12	they	-PRON-	PRP
60025	1110	13	are	be	VBP
60025	1110	14	generally	generally	RB
60025	1110	15	too	too	RB
60025	1110	16	hard	hard	JJ
60025	1110	17	and	and	CC
60025	1110	18	salt	salt	NN
60025	1110	19	.	.	.
60025	1111	1	French	french	JJ
60025	1111	2	mustard	mustard	NN
60025	1111	3	is	be	VBZ
60025	1111	4	very	very	RB
60025	1111	5	nice	nice	JJ
60025	1111	6	with	with	IN
60025	1111	7	corned	corned	JJ
60025	1111	8	beef	beef	NN
60025	1111	9	.	.	.
60025	1112	1	[	[	-LRB-
60025	1112	2	D	d	NN
60025	1112	3	]	]	-RRB-
60025	1112	4	This	this	DT
60025	1112	5	receipt	receipt	NN
60025	1112	6	will	will	MD
60025	1112	7	apply	apply	VB
60025	1112	8	equally	equally	RB
60025	1112	9	to	to	IN
60025	1112	10	any	any	DT
60025	1112	11	piece	piece	NN
60025	1112	12	of	of	IN
60025	1112	13	corned	corn	VBN
60025	1112	14	beef	beef	NN
60025	1112	15	,	,	,
60025	1112	16	except	except	IN
60025	1112	17	that	that	IN
60025	1112	18	being	be	VBG
60025	1112	19	less	less	RBR
60025	1112	20	solid	solid	JJ
60025	1112	21	than	than	IN
60025	1112	22	the	the	DT
60025	1112	23	round	round	NN
60025	1112	24	,	,	,
60025	1112	25	they	-PRON-	PRP
60025	1112	26	will	will	MD
60025	1112	27	,	,	,
60025	1112	28	in	in	IN
60025	1112	29	proportion	proportion	NN
60025	1112	30	to	to	IN
60025	1112	31	their	-PRON-	PRP$
60025	1112	32	weight	weight	NN
60025	1112	33	,	,	,
60025	1112	34	require	require	VBP
60025	1112	35	rather	rather	RB
60025	1112	36	less	less	JJR
60025	1112	37	time	time	NN
60025	1112	38	to	to	TO
60025	1112	39	boil	boil	VB
60025	1112	40	.	.	.
60025	1113	1	In	in	IN
60025	1113	2	dishing	dish	VBG
60025	1113	3	the	the	DT
60025	1113	4	meat	meat	NN
60025	1113	5	,	,	,
60025	1113	6	remove	remove	VB
60025	1113	7	the	the	DT
60025	1113	8	wooden	wooden	JJ
60025	1113	9	skewers	skewer	NNS
60025	1113	10	and	and	CC
60025	1113	11	substitute	substitute	NN
60025	1113	12	plated	plate	VBD
60025	1113	13	or	or	CC
60025	1113	14	silver	silver	JJ
60025	1113	15	ones	one	NNS
60025	1113	16	.	.	.
60025	1114	1	Many	many	JJ
60025	1114	2	persons	person	NNS
60025	1114	3	think	think	VBP
60025	1114	4	it	-PRON-	PRP
60025	1114	5	best	well	RBS
60025	1114	6	(	(	-LRB-
60025	1114	7	and	and	CC
60025	1114	8	they	-PRON-	PRP
60025	1114	9	are	be	VBP
60025	1114	10	most	most	RBS
60025	1114	11	probably	probably	RB
60025	1114	12	right	right	RB
60025	1114	13	)	)	-RRB-
60025	1114	14	to	to	TO
60025	1114	15	stew	stew	VB
60025	1114	16	corned	corned	JJ
60025	1114	17	beef	beef	NN
60025	1114	18	rather	rather	RB
60025	1114	19	than	than	IN
60025	1114	20	to	to	TO
60025	1114	21	boil	boil	VB
60025	1114	22	it	-PRON-	PRP
60025	1114	23	.	.	.
60025	1115	1	If	if	IN
60025	1115	2	you	-PRON-	PRP
60025	1115	3	intend	intend	VBP
60025	1115	4	to	to	TO
60025	1115	5	stew	stew	VB
60025	1115	6	it	-PRON-	PRP
60025	1115	7	,	,	,
60025	1115	8	put	put	VB
60025	1115	9	no	no	DT
60025	1115	10	more	more	JJR
60025	1115	11	water	water	NN
60025	1115	12	in	in	IN
60025	1115	13	the	the	DT
60025	1115	14	pot	pot	NN
60025	1115	15	than	than	IN
60025	1115	16	will	will	MD
60025	1115	17	barely	barely	RB
60025	1115	18	cover	cover	VB
60025	1115	19	the	the	DT
60025	1115	20	meat	meat	NN
60025	1115	21	,	,	,
60025	1115	22	and	and	CC
60025	1115	23	keep	keep	VB
60025	1115	24	it	-PRON-	PRP
60025	1115	25	gently	gently	RB
60025	1115	26	simmering	simmer	VBG
60025	1115	27	over	over	IN
60025	1115	28	a	a	DT
60025	1115	29	slow	slow	JJ
60025	1115	30	fire	fire	NN
60025	1115	31	for	for	IN
60025	1115	32	four	four	CD
60025	1115	33	,	,	,
60025	1115	34	five	five	CD
60025	1115	35	,	,	,
60025	1115	36	or	or	CC
60025	1115	37	six	six	CD
60025	1115	38	hours	hour	NNS
60025	1115	39	,	,	,
60025	1115	40	according	accord	VBG
60025	1115	41	to	to	IN
60025	1115	42	the	the	DT
60025	1115	43	size	size	NN
60025	1115	44	of	of	IN
60025	1115	45	the	the	DT
60025	1115	46	piece	piece	NN
60025	1115	47	.	.	.
60025	1116	1	FOOTNOTES	footnote	NNS
60025	1116	2	:	:	:
60025	1116	3	[	[	-LRB-
60025	1116	4	D	d	NN
60025	1116	5	]	]	-RRB-
60025	1116	6	French	french	JJ
60025	1116	7	mustard	mustard	NN
60025	1116	8	is	be	VBZ
60025	1116	9	made	make	VBN
60025	1116	10	of	of	IN
60025	1116	11	the	the	DT
60025	1116	12	very	very	RB
60025	1116	13	best	good	JJS
60025	1116	14	mustard	mustard	NN
60025	1116	15	powder	powder	NN
60025	1116	16	,	,	,
60025	1116	17	diluted	dilute	VBN
60025	1116	18	with	with	IN
60025	1116	19	tarragon	tarragon	NNP
60025	1116	20	vinegar	vinegar	NN
60025	1116	21	mixed	mix	VBN
60025	1116	22	with	with	IN
60025	1116	23	an	an	DT
60025	1116	24	equal	equal	JJ
60025	1116	25	portion	portion	NN
60025	1116	26	of	of	IN
60025	1116	27	sweet	sweet	JJ
60025	1116	28	oil	oil	NN
60025	1116	29	,	,	,
60025	1116	30	adding	add	VBG
60025	1116	31	a	a	DT
60025	1116	32	few	few	JJ
60025	1116	33	drops	drop	NNS
60025	1116	34	of	of	IN
60025	1116	35	garlic	garlic	JJ
60025	1116	36	vinegar	vinegar	NN
60025	1116	37	.	.	.
60025	1117	1	Use	use	VB
60025	1117	2	a	a	DT
60025	1117	3	wooden	wooden	JJ
60025	1117	4	spoon	spoon	NN
60025	1117	5	.	.	.
60025	1118	1	TO	to	IN
60025	1118	2	BROIL	BROIL	NNP
60025	1118	3	BEEF	BEEF	NNP
60025	1118	4	-	-	HYPH
60025	1118	5	STEAKS	STEAKS	NNP
60025	1118	6	.	.	.
60025	1119	1	The	the	DT
60025	1119	2	best	good	JJS
60025	1119	3	beef	beef	NN
60025	1119	4	steaks	steak	NNS
60025	1119	5	are	be	VBP
60025	1119	6	those	those	DT
60025	1119	7	cut	cut	VBN
60025	1119	8	from	from	IN
60025	1119	9	the	the	DT
60025	1119	10	ribs	rib	NNS
60025	1119	11	or	or	CC
60025	1119	12	from	from	IN
60025	1119	13	the	the	DT
60025	1119	14	inside	inside	NN
60025	1119	15	of	of	IN
60025	1119	16	the	the	DT
60025	1119	17	sirloin	sirloin	NN
60025	1119	18	.	.	.
60025	1120	1	All	all	DT
60025	1120	2	other	other	JJ
60025	1120	3	parts	part	NNS
60025	1120	4	are	be	VBP
60025	1120	5	for	for	IN
60025	1120	6	this	this	DT
60025	1120	7	purpose	purpose	NN
60025	1120	8	comparatively	comparatively	RB
60025	1120	9	hard	hard	RB
60025	1120	10	and	and	CC
60025	1120	11	tough	tough	JJ
60025	1120	12	.	.	.
60025	1121	1	They	-PRON-	PRP
60025	1121	2	should	should	MD
60025	1121	3	be	be	VB
60025	1121	4	cut	cut	VBN
60025	1121	5	about	about	RB
60025	1121	6	three	three	CD
60025	1121	7	quarters	quarter	NNS
60025	1121	8	of	of	IN
60025	1121	9	an	an	DT
60025	1121	10	inch	inch	NN
60025	1121	11	thick	thick	JJ
60025	1121	12	,	,	,
60025	1121	13	and	and	CC
60025	1121	14	,	,	,
60025	1121	15	unless	unless	IN
60025	1121	16	the	the	DT
60025	1121	17	beef	beef	NN
60025	1121	18	is	be	VBZ
60025	1121	19	remarkably	remarkably	RB
60025	1121	20	fine	fine	JJ
60025	1121	21	and	and	CC
60025	1121	22	tender	tender	JJ
60025	1121	23	,	,	,
60025	1121	24	the	the	DT
60025	1121	25	steaks	steak	NNS
60025	1121	26	will	will	MD
60025	1121	27	be	be	VB
60025	1121	28	much	much	RB
60025	1121	29	improved	improve	VBN
60025	1121	30	by	by	IN
60025	1121	31	beating	beat	VBG
60025	1121	32	them	-PRON-	PRP
60025	1121	33	on	on	IN
60025	1121	34	both	both	DT
60025	1121	35	sides	side	NNS
60025	1121	36	with	with	IN
60025	1121	37	a	a	DT
60025	1121	38	steak	steak	NN
60025	1121	39	mallet	mallet	NN
60025	1121	40	,	,	,
60025	1121	41	or	or	CC
60025	1121	42	with	with	IN
60025	1121	43	a	a	DT
60025	1121	44	rolling	rolling	NN
60025	1121	45	-	-	HYPH
60025	1121	46	pin	pin	NN
60025	1121	47	.	.	.
60025	1122	1	Do	do	VBP
60025	1122	2	not	not	RB
60025	1122	3	season	season	VB
60025	1122	4	them	-PRON-	PRP
60025	1122	5	till	till	IN
60025	1122	6	you	-PRON-	PRP
60025	1122	7	take	take	VB
60025	1122	8	them	-PRON-	PRP
60025	1122	9	from	from	IN
60025	1122	10	the	the	DT
60025	1122	11	fire	fire	NN
60025	1122	12	.	.	.
60025	1123	1	Have	have	VBP
60025	1123	2	ready	ready	JJ
60025	1123	3	on	on	IN
60025	1123	4	your	-PRON-	PRP$
60025	1123	5	hearth	hearth	NN
60025	1123	6	a	a	DT
60025	1123	7	fine	fine	JJ
60025	1123	8	bed	bed	NN
60025	1123	9	of	of	IN
60025	1123	10	clear	clear	JJ
60025	1123	11	bright	bright	JJ
60025	1123	12	coals	coal	NNS
60025	1123	13	,	,	,
60025	1123	14	entirely	entirely	RB
60025	1123	15	free	free	JJ
60025	1123	16	from	from	IN
60025	1123	17	smoke	smoke	NN
60025	1123	18	and	and	CC
60025	1123	19	ashes	ashe	NNS
60025	1123	20	.	.	.
60025	1124	1	Set	set	VB
60025	1124	2	the	the	DT
60025	1124	3	gridiron	gridiron	NN
60025	1124	4	over	over	IN
60025	1124	5	the	the	DT
60025	1124	6	coals	coal	NNS
60025	1124	7	in	in	IN
60025	1124	8	a	a	DT
60025	1124	9	slanting	slanting	JJ
60025	1124	10	direction	direction	NN
60025	1124	11	,	,	,
60025	1124	12	that	that	IN
60025	1124	13	the	the	DT
60025	1124	14	meat	meat	NN
60025	1124	15	may	may	MD
60025	1124	16	not	not	RB
60025	1124	17	be	be	VB
60025	1124	18	smoked	smoke	VBN
60025	1124	19	by	by	IN
60025	1124	20	the	the	DT
60025	1124	21	fat	fat	NN
60025	1124	22	dropping	dropping	NN
60025	1124	23	into	into	IN
60025	1124	24	the	the	DT
60025	1124	25	fire	fire	NN
60025	1124	26	directly	directly	RB
60025	1124	27	under	under	IN
60025	1124	28	it	-PRON-	PRP
60025	1124	29	.	.	.
60025	1125	1	When	when	WRB
60025	1125	2	the	the	DT
60025	1125	3	gridiron	gridiron	NN
60025	1125	4	is	be	VBZ
60025	1125	5	quite	quite	RB
60025	1125	6	hot	hot	JJ
60025	1125	7	,	,	,
60025	1125	8	rub	rub	VB
60025	1125	9	the	the	DT
60025	1125	10	bars	bar	NNS
60025	1125	11	with	with	IN
60025	1125	12	suet	suet	NN
60025	1125	13	,	,	,
60025	1125	14	sprinkle	sprinkle	VB
60025	1125	15	a	a	DT
60025	1125	16	little	little	JJ
60025	1125	17	salt	salt	NN
60025	1125	18	over	over	IN
60025	1125	19	the	the	DT
60025	1125	20	coals	coal	NNS
60025	1125	21	,	,	,
60025	1125	22	and	and	CC
60025	1125	23	lay	lie	VBD
60025	1125	24	on	on	IN
60025	1125	25	the	the	DT
60025	1125	26	steaks	steak	NNS
60025	1125	27	.	.	.
60025	1126	1	Turn	turn	VB
60025	1126	2	them	-PRON-	PRP
60025	1126	3	frequently	frequently	RB
60025	1126	4	with	with	IN
60025	1126	5	a	a	DT
60025	1126	6	pair	pair	NN
60025	1126	7	of	of	IN
60025	1126	8	steak	steak	NN
60025	1126	9	-	-	HYPH
60025	1126	10	tongs	tong	NNS
60025	1126	11	,	,	,
60025	1126	12	or	or	CC
60025	1126	13	with	with	IN
60025	1126	14	a	a	DT
60025	1126	15	knife	knife	NN
60025	1126	16	and	and	CC
60025	1126	17	fork	fork	NN
60025	1126	18	.	.	.
60025	1127	1	A	a	DT
60025	1127	2	quarter	quarter	NN
60025	1127	3	of	of	IN
60025	1127	4	an	an	DT
60025	1127	5	hour	hour	NN
60025	1127	6	is	be	VBZ
60025	1127	7	generally	generally	RB
60025	1127	8	sufficient	sufficient	JJ
60025	1127	9	time	time	NN
60025	1127	10	to	to	TO
60025	1127	11	broil	broil	VB
60025	1127	12	a	a	DT
60025	1127	13	beef	beef	NN
60025	1127	14	-	-	HYPH
60025	1127	15	steak	steak	NN
60025	1127	16	.	.	.
60025	1128	1	For	for	IN
60025	1128	2	those	those	DT
60025	1128	3	who	who	WP
60025	1128	4	like	like	VBP
60025	1128	5	them	-PRON-	PRP
60025	1128	6	underdone	underdone	CD
60025	1128	7	or	or	CC
60025	1128	8	rare	rare	JJ
60025	1128	9	,	,	,
60025	1128	10	ten	ten	CD
60025	1128	11	or	or	CC
60025	1128	12	twelve	twelve	CD
60025	1128	13	minutes	minute	NNS
60025	1128	14	will	will	MD
60025	1128	15	be	be	VB
60025	1128	16	enough	enough	JJ
60025	1128	17	.	.	.
60025	1129	1	When	when	WRB
60025	1129	2	the	the	DT
60025	1129	3	fat	fat	JJ
60025	1129	4	blazes	blaze	NNS
60025	1129	5	and	and	CC
60025	1129	6	smokes	smoke	VBZ
60025	1129	7	very	very	RB
60025	1129	8	much	much	RB
60025	1129	9	as	as	IN
60025	1129	10	it	-PRON-	PRP
60025	1129	11	drips	drip	VBZ
60025	1129	12	into	into	IN
60025	1129	13	the	the	DT
60025	1129	14	fire	fire	NN
60025	1129	15	,	,	,
60025	1129	16	quickly	quickly	RB
60025	1129	17	remove	remove	VB
60025	1129	18	the	the	DT
60025	1129	19	gridiron	gridiron	NN
60025	1129	20	for	for	IN
60025	1129	21	a	a	DT
60025	1129	22	moment	moment	NN
60025	1129	23	,	,	,
60025	1129	24	till	till	IN
60025	1129	25	the	the	DT
60025	1129	26	blaze	blaze	NN
60025	1129	27	has	have	VBZ
60025	1129	28	subsided	subside	VBN
60025	1129	29	.	.	.
60025	1130	1	After	after	IN
60025	1130	2	they	-PRON-	PRP
60025	1130	3	are	be	VBP
60025	1130	4	browned	brown	VBN
60025	1130	5	,	,	,
60025	1130	6	cover	cover	VB
60025	1130	7	the	the	DT
60025	1130	8	upper	upper	JJ
60025	1130	9	side	side	NN
60025	1130	10	of	of	IN
60025	1130	11	the	the	DT
60025	1130	12	steaks	steak	NNS
60025	1130	13	with	with	IN
60025	1130	14	an	an	DT
60025	1130	15	inverted	inverted	JJ
60025	1130	16	plate	plate	NN
60025	1130	17	or	or	CC
60025	1130	18	dish	dish	NN
60025	1130	19	to	to	TO
60025	1130	20	prevent	prevent	VB
60025	1130	21	the	the	DT
60025	1130	22	flavour	flavour	NN
60025	1130	23	from	from	IN
60025	1130	24	evaporating	evaporate	VBG
60025	1130	25	.	.	.
60025	1131	1	Rub	rub	VB
60025	1131	2	a	a	DT
60025	1131	3	dish	dish	NN
60025	1131	4	with	with	IN
60025	1131	5	a	a	DT
60025	1131	6	shalot	shalot	NN
60025	1131	7	,	,	,
60025	1131	8	or	or	CC
60025	1131	9	small	small	JJ
60025	1131	10	onion	onion	NN
60025	1131	11	,	,	,
60025	1131	12	and	and	CC
60025	1131	13	place	place	VB
60025	1131	14	it	-PRON-	PRP
60025	1131	15	near	near	IN
60025	1131	16	the	the	DT
60025	1131	17	gridiron	gridiron	NNP
60025	1131	18	and	and	CC
60025	1131	19	close	close	RB
60025	1131	20	to	to	IN
60025	1131	21	the	the	DT
60025	1131	22	fire	fire	NN
60025	1131	23	,	,	,
60025	1131	24	that	that	IN
60025	1131	25	it	-PRON-	PRP
60025	1131	26	may	may	MD
60025	1131	27	be	be	VB
60025	1131	28	well	well	RB
60025	1131	29	heated	heated	JJ
60025	1131	30	.	.	.
60025	1132	1	In	in	IN
60025	1132	2	turning	turn	VBG
60025	1132	3	the	the	DT
60025	1132	4	steak	steak	NN
60025	1132	5	drop	drop	NN
60025	1132	6	the	the	DT
60025	1132	7	gravy	gravy	NN
60025	1132	8	that	that	WDT
60025	1132	9	may	may	MD
60025	1132	10	be	be	VB
60025	1132	11	standing	stand	VBG
60025	1132	12	on	on	IN
60025	1132	13	it	-PRON-	PRP
60025	1132	14	into	into	IN
60025	1132	15	this	this	DT
60025	1132	16	dish	dish	NN
60025	1132	17	,	,	,
60025	1132	18	to	to	TO
60025	1132	19	save	save	VB
60025	1132	20	it	-PRON-	PRP
60025	1132	21	from	from	IN
60025	1132	22	being	be	VBG
60025	1132	23	lost	lose	VBN
60025	1132	24	.	.	.
60025	1133	1	When	when	WRB
60025	1133	2	the	the	DT
60025	1133	3	steaks	steak	NNS
60025	1133	4	are	be	VBP
60025	1133	5	done	do	VBN
60025	1133	6	,	,	,
60025	1133	7	sprinkle	sprinkle	VB
60025	1133	8	them	-PRON-	PRP
60025	1133	9	with	with	IN
60025	1133	10	a	a	DT
60025	1133	11	little	little	JJ
60025	1133	12	salt	salt	NN
60025	1133	13	and	and	CC
60025	1133	14	pepper	pepper	NN
60025	1133	15	,	,	,
60025	1133	16	and	and	CC
60025	1133	17	lay	lie	VBD
60025	1133	18	them	-PRON-	PRP
60025	1133	19	in	in	IN
60025	1133	20	a	a	DT
60025	1133	21	hot	hot	JJ
60025	1133	22	dish	dish	NN
60025	1133	23	,	,	,
60025	1133	24	putting	put	VBG
60025	1133	25	on	on	RP
60025	1133	26	each	each	DT
60025	1133	27	a	a	DT
60025	1133	28	piece	piece	NN
60025	1133	29	of	of	IN
60025	1133	30	fresh	fresh	JJ
60025	1133	31	butter	butter	NN
60025	1133	32	.	.	.
60025	1134	1	Then	then	RB
60025	1134	2	,	,	,
60025	1134	3	if	if	IN
60025	1134	4	it	-PRON-	PRP
60025	1134	5	is	be	VBZ
60025	1134	6	liked	like	VBN
60025	1134	7	,	,	,
60025	1134	8	season	season	VB
60025	1134	9	them	-PRON-	PRP
60025	1134	10	with	with	IN
60025	1134	11	a	a	DT
60025	1134	12	very	very	RB
60025	1134	13	little	little	JJ
60025	1134	14	raw	raw	JJ
60025	1134	15	shalot	shalot	NN
60025	1134	16	,	,	,
60025	1134	17	minced	mince	VBN
60025	1134	18	as	as	RB
60025	1134	19	finely	finely	RB
60025	1134	20	as	as	IN
60025	1134	21	possible	possible	JJ
60025	1134	22	,	,	,
60025	1134	23	and	and	CC
60025	1134	24	moistened	moisten	VBN
60025	1134	25	with	with	IN
60025	1134	26	a	a	DT
60025	1134	27	spoonful	spoonful	NN
60025	1134	28	of	of	IN
60025	1134	29	water	water	NN
60025	1134	30	;	;	:
60025	1134	31	and	and	CC
60025	1134	32	stir	stir	VB
60025	1134	33	a	a	DT
60025	1134	34	tea	tea	NN
60025	1134	35	-	-	HYPH
60025	1134	36	spoonful	spoonful	JJ
60025	1134	37	of	of	IN
60025	1134	38	catchup	catchup	NNP
60025	1134	39	into	into	IN
60025	1134	40	the	the	DT
60025	1134	41	gravy	gravy	NN
60025	1134	42	.	.	.
60025	1135	1	Send	send	VB
60025	1135	2	the	the	DT
60025	1135	3	steaks	steak	NNS
60025	1135	4	to	to	TO
60025	1135	5	table	table	VB
60025	1135	6	very	very	RB
60025	1135	7	hot	hot	JJ
60025	1135	8	,	,	,
60025	1135	9	in	in	IN
60025	1135	10	a	a	DT
60025	1135	11	covered	covered	JJ
60025	1135	12	dish	dish	NN
60025	1135	13	.	.	.
60025	1136	1	You	-PRON-	PRP
60025	1136	2	may	may	MD
60025	1136	3	serve	serve	VB
60025	1136	4	up	up	RP
60025	1136	5	with	with	IN
60025	1136	6	them	-PRON-	PRP
60025	1136	7	onion	onion	NN
60025	1136	8	sauce	sauce	NN
60025	1136	9	in	in	IN
60025	1136	10	a	a	DT
60025	1136	11	small	small	JJ
60025	1136	12	tureen	tureen	NN
60025	1136	13	.	.	.
60025	1137	1	Pickles	pickle	NNS
60025	1137	2	are	be	VBP
60025	1137	3	frequently	frequently	RB
60025	1137	4	eaten	eat	VBN
60025	1137	5	with	with	IN
60025	1137	6	beef	beef	NN
60025	1137	7	-	-	HYPH
60025	1137	8	steaks	steak	NNS
60025	1137	9	.	.	.
60025	1138	1	Mutton	mutton	NN
60025	1138	2	chops	chop	NNS
60025	1138	3	may	may	MD
60025	1138	4	be	be	VB
60025	1138	5	broiled	broil	VBN
60025	1138	6	in	in	IN
60025	1138	7	the	the	DT
60025	1138	8	same	same	JJ
60025	1138	9	manner	manner	NN
60025	1138	10	.	.	.
60025	1139	1	TO	to	IN
60025	1139	2	FRY	FRY	NNP
60025	1139	3	BEEF	BEEF	NNP
60025	1139	4	-	-	HYPH
60025	1139	5	STEAKS	STEAKS	NNP
60025	1139	6	.	.	.
60025	1140	1	Beef	beef	NN
60025	1140	2	-	-	HYPH
60025	1140	3	steaks	steak	NNS
60025	1140	4	for	for	IN
60025	1140	5	frying	frying	NN
60025	1140	6	should	should	MD
60025	1140	7	be	be	VB
60025	1140	8	cut	cut	VBN
60025	1140	9	thinner	thin	JJR
60025	1140	10	than	than	IN
60025	1140	11	for	for	IN
60025	1140	12	broiling	broiling	NN
60025	1140	13	.	.	.
60025	1141	1	Take	take	VB
60025	1141	2	them	-PRON-	PRP
60025	1141	3	from	from	IN
60025	1141	4	the	the	DT
60025	1141	5	ribs	rib	NNS
60025	1141	6	or	or	CC
60025	1141	7	sirloin	sirloin	NN
60025	1141	8	,	,	,
60025	1141	9	and	and	CC
60025	1141	10	remove	remove	VB
60025	1141	11	the	the	DT
60025	1141	12	bone	bone	NN
60025	1141	13	.	.	.
60025	1142	1	Beat	beat	VB
60025	1142	2	them	-PRON-	PRP
60025	1142	3	to	to	TO
60025	1142	4	make	make	VB
60025	1142	5	them	-PRON-	PRP
60025	1142	6	tender	tender	JJ
60025	1142	7	.	.	.
60025	1143	1	Season	season	VB
60025	1143	2	them	-PRON-	PRP
60025	1143	3	with	with	IN
60025	1143	4	salt	salt	NN
60025	1143	5	and	and	CC
60025	1143	6	pepper	pepper	NN
60025	1143	7	.	.	.
60025	1144	1	Put	put	VB
60025	1144	2	some	some	DT
60025	1144	3	fresh	fresh	JJ
60025	1144	4	butter	butter	NN
60025	1144	5	,	,	,
60025	1144	6	or	or	CC
60025	1144	7	nice	nice	JJ
60025	1144	8	beef	beef	NN
60025	1144	9	-	-	HYPH
60025	1144	10	dripping	drip	VBG
60025	1144	11	into	into	IN
60025	1144	12	a	a	DT
60025	1144	13	frying	frying	JJ
60025	1144	14	-	-	HYPH
60025	1144	15	pan	pan	NN
60025	1144	16	,	,	,
60025	1144	17	and	and	CC
60025	1144	18	hold	hold	VB
60025	1144	19	it	-PRON-	PRP
60025	1144	20	over	over	IN
60025	1144	21	a	a	DT
60025	1144	22	clear	clear	JJ
60025	1144	23	bright	bright	JJ
60025	1144	24	fire	fire	NN
60025	1144	25	till	till	IN
60025	1144	26	it	-PRON-	PRP
60025	1144	27	boils	boil	VBZ
60025	1144	28	and	and	CC
60025	1144	29	has	have	VBZ
60025	1144	30	done	do	VBN
60025	1144	31	hissing	hissing	NN
60025	1144	32	.	.	.
60025	1145	1	Then	then	RB
60025	1145	2	put	put	VBN
60025	1145	3	in	in	RP
60025	1145	4	the	the	DT
60025	1145	5	steaks	steak	NNS
60025	1145	6	,	,	,
60025	1145	7	and	and	CC
60025	1145	8	(	(	-LRB-
60025	1145	9	if	if	IN
60025	1145	10	you	-PRON-	PRP
60025	1145	11	like	like	VBP
60025	1145	12	them	-PRON-	PRP
60025	1145	13	)	)	-RRB-
60025	1145	14	some	some	DT
60025	1145	15	sliced	slice	VBN
60025	1145	16	onions	onion	NNS
60025	1145	17	.	.	.
60025	1146	1	Fry	fry	VB
60025	1146	2	them	-PRON-	PRP
60025	1146	3	about	about	IN
60025	1146	4	a	a	DT
60025	1146	5	quarter	quarter	NN
60025	1146	6	of	of	IN
60025	1146	7	an	an	DT
60025	1146	8	hour	hour	NN
60025	1146	9	,	,	,
60025	1146	10	turning	turn	VBG
60025	1146	11	them	-PRON-	PRP
60025	1146	12	frequently	frequently	RB
60025	1146	13	.	.	.
60025	1147	1	Steaks	Steaks	NNP
60025	1147	2	,	,	,
60025	1147	3	when	when	WRB
60025	1147	4	fried	fry	VBN
60025	1147	5	,	,	,
60025	1147	6	should	should	MD
60025	1147	7	be	be	VB
60025	1147	8	thoroughly	thoroughly	RB
60025	1147	9	done	do	VBN
60025	1147	10	.	.	.
60025	1148	1	After	after	IN
60025	1148	2	they	-PRON-	PRP
60025	1148	3	are	be	VBP
60025	1148	4	browned	brown	VBN
60025	1148	5	,	,	,
60025	1148	6	cover	cover	VB
60025	1148	7	them	-PRON-	PRP
60025	1148	8	with	with	IN
60025	1148	9	a	a	DT
60025	1148	10	large	large	JJ
60025	1148	11	plate	plate	NN
60025	1148	12	to	to	TO
60025	1148	13	keep	keep	VB
60025	1148	14	in	in	IN
60025	1148	15	the	the	DT
60025	1148	16	juices	juice	NNS
60025	1148	17	.	.	.
60025	1149	1	Have	have	VBP
60025	1149	2	ready	ready	JJ
60025	1149	3	a	a	DT
60025	1149	4	hot	hot	JJ
60025	1149	5	dish	dish	NN
60025	1149	6	,	,	,
60025	1149	7	and	and	CC
60025	1149	8	when	when	WRB
60025	1149	9	they	-PRON-	PRP
60025	1149	10	are	be	VBP
60025	1149	11	done	do	VBN
60025	1149	12	,	,	,
60025	1149	13	take	take	VB
60025	1149	14	out	out	RP
60025	1149	15	the	the	DT
60025	1149	16	steaks	steak	NNS
60025	1149	17	and	and	CC
60025	1149	18	onions	onion	NNS
60025	1149	19	and	and	CC
60025	1149	20	lay	lie	VBD
60025	1149	21	them	-PRON-	PRP
60025	1149	22	in	in	IN
60025	1149	23	it	-PRON-	PRP
60025	1149	24	with	with	IN
60025	1149	25	another	another	DT
60025	1149	26	dish	dish	NN
60025	1149	27	on	on	IN
60025	1149	28	the	the	DT
60025	1149	29	top	top	NN
60025	1149	30	,	,	,
60025	1149	31	to	to	TO
60025	1149	32	keep	keep	VB
60025	1149	33	them	-PRON-	PRP
60025	1149	34	hot	hot	JJ
60025	1149	35	while	while	IN
60025	1149	36	you	-PRON-	PRP
60025	1149	37	give	give	VBP
60025	1149	38	the	the	DT
60025	1149	39	gravy	gravy	NN
60025	1149	40	in	in	IN
60025	1149	41	the	the	DT
60025	1149	42	pan	pan	NN
60025	1149	43	another	another	DT
60025	1149	44	boil	boil	NN
60025	1149	45	up	up	RP
60025	1149	46	over	over	IN
60025	1149	47	the	the	DT
60025	1149	48	fire	fire	NN
60025	1149	49	.	.	.
60025	1150	1	You	-PRON-	PRP
60025	1150	2	may	may	MD
60025	1150	3	add	add	VB
60025	1150	4	to	to	IN
60025	1150	5	it	-PRON-	PRP
60025	1150	6	a	a	DT
60025	1150	7	spoonful	spoonful	JJ
60025	1150	8	of	of	IN
60025	1150	9	mushroom	mushroom	NN
60025	1150	10	catchup	catchup	NN
60025	1150	11	.	.	.
60025	1151	1	Pour	pour	VB
60025	1151	2	the	the	DT
60025	1151	3	gravy	gravy	NN
60025	1151	4	over	over	IN
60025	1151	5	the	the	DT
60025	1151	6	steaks	steak	NNS
60025	1151	7	,	,	,
60025	1151	8	and	and	CC
60025	1151	9	send	send	VB
60025	1151	10	them	-PRON-	PRP
60025	1151	11	to	to	TO
60025	1151	12	table	table	VB
60025	1151	13	as	as	RB
60025	1151	14	hot	hot	JJ
60025	1151	15	as	as	IN
60025	1151	16	possible	possible	JJ
60025	1151	17	.	.	.
60025	1152	1	Mutton	mutton	NN
60025	1152	2	chops	chop	NNS
60025	1152	3	may	may	MD
60025	1152	4	be	be	VB
60025	1152	5	fried	fry	VBN
60025	1152	6	in	in	IN
60025	1152	7	this	this	DT
60025	1152	8	manner	manner	NN
60025	1152	9	.	.	.
60025	1153	1	BEEF	BEEF	NNP
60025	1153	2	-	-	HYPH
60025	1153	3	STEAK	STEAK	NNP
60025	1153	4	PUDDING	pudding	NN
60025	1153	5	.	.	.
60025	1154	1	For	for	IN
60025	1154	2	a	a	DT
60025	1154	3	small	small	JJ
60025	1154	4	pudding	pudding	NN
60025	1154	5	take	take	VB
60025	1154	6	a	a	DT
60025	1154	7	pound	pound	NN
60025	1154	8	of	of	IN
60025	1154	9	fresh	fresh	JJ
60025	1154	10	beef	beef	NN
60025	1154	11	suet	suet	NN
60025	1154	12	.	.	.
60025	1155	1	Clear	clear	VB
60025	1155	2	it	-PRON-	PRP
60025	1155	3	from	from	IN
60025	1155	4	the	the	DT
60025	1155	5	skin	skin	NN
60025	1155	6	and	and	CC
60025	1155	7	the	the	DT
60025	1155	8	stringy	stringy	JJ
60025	1155	9	fibres	fibre	NNS
60025	1155	10	,	,	,
60025	1155	11	and	and	CC
60025	1155	12	mince	mince	VB
60025	1155	13	it	-PRON-	PRP
60025	1155	14	as	as	RB
60025	1155	15	finely	finely	RB
60025	1155	16	as	as	IN
60025	1155	17	possible	possible	JJ
60025	1155	18	.	.	.
60025	1156	1	Sift	sift	VB
60025	1156	2	into	into	IN
60025	1156	3	a	a	DT
60025	1156	4	large	large	JJ
60025	1156	5	pan	pan	NN
60025	1156	6	two	two	CD
60025	1156	7	pounds	pound	NNS
60025	1156	8	of	of	IN
60025	1156	9	fine	fine	JJ
60025	1156	10	flour	flour	NN
60025	1156	11	,	,	,
60025	1156	12	and	and	CC
60025	1156	13	add	add	VB
60025	1156	14	the	the	DT
60025	1156	15	suet	suet	NN
60025	1156	16	gradually	gradually	RB
60025	1156	17	,	,	,
60025	1156	18	rubbing	rub	VBG
60025	1156	19	it	-PRON-	PRP
60025	1156	20	fine	fine	JJ
60025	1156	21	with	with	IN
60025	1156	22	your	-PRON-	PRP$
60025	1156	23	hands	hand	NNS
60025	1156	24	and	and	CC
60025	1156	25	mixing	mix	VBG
60025	1156	26	it	-PRON-	PRP
60025	1156	27	thoroughly	thoroughly	RB
60025	1156	28	.	.	.
60025	1157	1	Then	then	RB
60025	1157	2	pour	pour	VB
60025	1157	3	in	in	RP
60025	1157	4	,	,	,
60025	1157	5	by	by	IN
60025	1157	6	degrees	degree	NNS
60025	1157	7	,	,	,
60025	1157	8	enough	enough	JJ
60025	1157	9	of	of	IN
60025	1157	10	cold	cold	JJ
60025	1157	11	water	water	NN
60025	1157	12	to	to	TO
60025	1157	13	make	make	VB
60025	1157	14	a	a	DT
60025	1157	15	stiff	stiff	JJ
60025	1157	16	dough	dough	NN
60025	1157	17	.	.	.
60025	1158	1	Roll	roll	VB
60025	1158	2	it	-PRON-	PRP
60025	1158	3	out	out	RP
60025	1158	4	into	into	IN
60025	1158	5	a	a	DT
60025	1158	6	large	large	JJ
60025	1158	7	even	even	JJ
60025	1158	8	sheet	sheet	NN
60025	1158	9	.	.	.
60025	1159	1	Have	have	VBP
60025	1159	2	ready	ready	JJ
60025	1159	3	about	about	IN
60025	1159	4	a	a	DT
60025	1159	5	pound	pound	NN
60025	1159	6	and	and	CC
60025	1159	7	a	a	DT
60025	1159	8	half	half	NN
60025	1159	9	of	of	IN
60025	1159	10	the	the	DT
60025	1159	11	best	good	JJS
60025	1159	12	beef	beef	NN
60025	1159	13	-	-	HYPH
60025	1159	14	steak	steak	NN
60025	1159	15	,	,	,
60025	1159	16	omitting	omit	VBG
60025	1159	17	the	the	DT
60025	1159	18	bone	bone	NN
60025	1159	19	and	and	CC
60025	1159	20	fat	fat	NN
60025	1159	21	which	which	WDT
60025	1159	22	should	should	MD
60025	1159	23	be	be	VB
60025	1159	24	all	all	DT
60025	1159	25	cut	cut	VBN
60025	1159	26	off	off	RP
60025	1159	27	.	.	.
60025	1160	1	Divide	divide	VB
60025	1160	2	the	the	DT
60025	1160	3	steak	steak	NN
60025	1160	4	into	into	IN
60025	1160	5	small	small	JJ
60025	1160	6	thin	thin	JJ
60025	1160	7	pieces	piece	NNS
60025	1160	8	,	,	,
60025	1160	9	and	and	CC
60025	1160	10	beat	beat	VBD
60025	1160	11	them	-PRON-	PRP
60025	1160	12	well	well	RB
60025	1160	13	to	to	TO
60025	1160	14	make	make	VB
60025	1160	15	them	-PRON-	PRP
60025	1160	16	tender	tender	JJ
60025	1160	17	.	.	.
60025	1161	1	Season	season	VB
60025	1161	2	them	-PRON-	PRP
60025	1161	3	with	with	IN
60025	1161	4	pepper	pepper	NN
60025	1161	5	and	and	CC
60025	1161	6	salt	salt	NN
60025	1161	7	,	,	,
60025	1161	8	and	and	CC
60025	1161	9	,	,	,
60025	1161	10	if	if	IN
60025	1161	11	convenient	convenient	JJ
60025	1161	12	,	,	,
60025	1161	13	add	add	VB
60025	1161	14	some	some	DT
60025	1161	15	mushrooms	mushroom	NNS
60025	1161	16	.	.	.
60025	1162	1	Lay	lay	VB
60025	1162	2	the	the	DT
60025	1162	3	beef	beef	NN
60025	1162	4	in	in	IN
60025	1162	5	the	the	DT
60025	1162	6	middle	middle	NN
60025	1162	7	of	of	IN
60025	1162	8	the	the	DT
60025	1162	9	sheet	sheet	NN
60025	1162	10	of	of	IN
60025	1162	11	paste	paste	NN
60025	1162	12	,	,	,
60025	1162	13	and	and	CC
60025	1162	14	put	put	VBD
60025	1162	15	on	on	IN
60025	1162	16	the	the	DT
60025	1162	17	top	top	NN
60025	1162	18	a	a	DT
60025	1162	19	bit	bit	NN
60025	1162	20	of	of	IN
60025	1162	21	butter	butter	NN
60025	1162	22	rolled	roll	VBN
60025	1162	23	in	in	IN
60025	1162	24	flour	flour	NN
60025	1162	25	.	.	.
60025	1163	1	Close	close	VB
60025	1163	2	the	the	DT
60025	1163	3	paste	paste	NN
60025	1163	4	nicely	nicely	RB
60025	1163	5	over	over	IN
60025	1163	6	the	the	DT
60025	1163	7	meat	meat	NN
60025	1163	8	as	as	IN
60025	1163	9	if	if	IN
60025	1163	10	you	-PRON-	PRP
60025	1163	11	were	be	VBD
60025	1163	12	making	make	VBG
60025	1163	13	a	a	DT
60025	1163	14	large	large	JJ
60025	1163	15	dumpling	dumpling	NN
60025	1163	16	.	.	.
60025	1164	1	Dredge	dredge	NN
60025	1164	2	with	with	IN
60025	1164	3	flour	flour	NN
60025	1164	4	a	a	DT
60025	1164	5	thick	thick	JJ
60025	1164	6	square	square	JJ
60025	1164	7	cloth	cloth	NN
60025	1164	8	,	,	,
60025	1164	9	and	and	CC
60025	1164	10	tie	tie	VB
60025	1164	11	the	the	DT
60025	1164	12	pudding	pudding	NN
60025	1164	13	up	up	RP
60025	1164	14	in	in	IN
60025	1164	15	it	-PRON-	PRP
60025	1164	16	,	,	,
60025	1164	17	leaving	leave	VBG
60025	1164	18	space	space	NN
60025	1164	19	for	for	IN
60025	1164	20	it	-PRON-	PRP
60025	1164	21	to	to	TO
60025	1164	22	swell	swell	VB
60025	1164	23	.	.	.
60025	1165	1	Fasten	fasten	RB
60025	1165	2	the	the	DT
60025	1165	3	string	string	NN
60025	1165	4	very	very	RB
60025	1165	5	firmly	firmly	RB
60025	1165	6	,	,	,
60025	1165	7	and	and	CC
60025	1165	8	stop	stop	VB
60025	1165	9	up	up	RP
60025	1165	10	with	with	IN
60025	1165	11	flour	flour	NN
60025	1165	12	the	the	DT
60025	1165	13	little	little	JJ
60025	1165	14	gap	gap	NN
60025	1165	15	at	at	IN
60025	1165	16	the	the	DT
60025	1165	17	tying	tying	NN
60025	1165	18	-	-	HYPH
60025	1165	19	place	place	NN
60025	1165	20	so	so	IN
60025	1165	21	that	that	IN
60025	1165	22	no	no	DT
60025	1165	23	water	water	NN
60025	1165	24	can	can	MD
60025	1165	25	get	get	VB
60025	1165	26	in	in	RB
60025	1165	27	.	.	.
60025	1166	1	Have	have	VBP
60025	1166	2	ready	ready	JJ
60025	1166	3	a	a	DT
60025	1166	4	large	large	JJ
60025	1166	5	pot	pot	NN
60025	1166	6	of	of	IN
60025	1166	7	boiling	boiling	NN
60025	1166	8	water	water	NN
60025	1166	9	.	.	.
60025	1167	1	Put	put	VB
60025	1167	2	the	the	DT
60025	1167	3	pudding	pudding	NN
60025	1167	4	into	into	IN
60025	1167	5	it	-PRON-	PRP
60025	1167	6	,	,	,
60025	1167	7	and	and	CC
60025	1167	8	let	let	VB
60025	1167	9	it	-PRON-	PRP
60025	1167	10	boil	boil	VB
60025	1167	11	fast	fast	RB
60025	1167	12	three	three	CD
60025	1167	13	hours	hour	NNS
60025	1167	14	or	or	CC
60025	1167	15	more	more	JJR
60025	1167	16	.	.	.
60025	1168	1	Keep	keep	VB
60025	1168	2	up	up	RP
60025	1168	3	a	a	DT
60025	1168	4	good	good	JJ
60025	1168	5	fire	fire	NN
60025	1168	6	under	under	IN
60025	1168	7	it	-PRON-	PRP
60025	1168	8	,	,	,
60025	1168	9	as	as	IN
60025	1168	10	if	if	IN
60025	1168	11	it	-PRON-	PRP
60025	1168	12	stops	stop	VBZ
60025	1168	13	boiling	boil	VBG
60025	1168	14	a	a	DT
60025	1168	15	minute	minute	NN
60025	1168	16	the	the	DT
60025	1168	17	crust	crust	NN
60025	1168	18	will	will	MD
60025	1168	19	be	be	VB
60025	1168	20	heavy	heavy	JJ
60025	1168	21	.	.	.
60025	1169	1	Have	have	VBP
60025	1169	2	a	a	DT
60025	1169	3	kettle	kettle	NN
60025	1169	4	of	of	IN
60025	1169	5	boiling	boil	VBG
60025	1169	6	water	water	NN
60025	1169	7	at	at	IN
60025	1169	8	the	the	DT
60025	1169	9	fire	fire	NN
60025	1169	10	to	to	TO
60025	1169	11	replenish	replenish	VB
60025	1169	12	the	the	DT
60025	1169	13	pot	pot	NN
60025	1169	14	if	if	IN
60025	1169	15	it	-PRON-	PRP
60025	1169	16	wastes	waste	VBZ
60025	1169	17	too	too	RB
60025	1169	18	much	much	RB
60025	1169	19	.	.	.
60025	1170	1	Do	do	VB
60025	1170	2	not	not	RB
60025	1170	3	take	take	VB
60025	1170	4	up	up	RP
60025	1170	5	the	the	DT
60025	1170	6	pudding	pudding	NN
60025	1170	7	till	till	IN
60025	1170	8	the	the	DT
60025	1170	9	moment	moment	NN
60025	1170	10	before	before	IN
60025	1170	11	it	-PRON-	PRP
60025	1170	12	goes	go	VBZ
60025	1170	13	to	to	IN
60025	1170	14	table	table	NN
60025	1170	15	.	.	.
60025	1171	1	Mix	mix	VB
60025	1171	2	some	some	DT
60025	1171	3	catchup	catchup	NN
60025	1171	4	with	with	IN
60025	1171	5	the	the	DT
60025	1171	6	gravy	gravy	NN
60025	1171	7	on	on	IN
60025	1171	8	your	-PRON-	PRP$
60025	1171	9	plate	plate	NN
60025	1171	10	.	.	.
60025	1172	1	For	for	IN
60025	1172	2	a	a	DT
60025	1172	3	large	large	JJ
60025	1172	4	pudding	pudding	NN
60025	1172	5	you	-PRON-	PRP
60025	1172	6	must	must	MD
60025	1172	7	have	have	VB
60025	1172	8	two	two	CD
60025	1172	9	pounds	pound	NNS
60025	1172	10	of	of	IN
60025	1172	11	suet	suet	NN
60025	1172	12	,	,	,
60025	1172	13	three	three	CD
60025	1172	14	pounds	pound	NNS
60025	1172	15	of	of	IN
60025	1172	16	flour	flour	NN
60025	1172	17	,	,	,
60025	1172	18	and	and	CC
60025	1172	19	two	two	CD
60025	1172	20	pounds	pound	NNS
60025	1172	21	and	and	CC
60025	1172	22	a	a	DT
60025	1172	23	half	half	NN
60025	1172	24	of	of	IN
60025	1172	25	meat	meat	NN
60025	1172	26	.	.	.
60025	1173	1	It	-PRON-	PRP
60025	1173	2	must	must	MD
60025	1173	3	boil	boil	VB
60025	1173	4	at	at	IN
60025	1173	5	least	least	RBS
60025	1173	6	five	five	CD
60025	1173	7	hours	hour	NNS
60025	1173	8	.	.	.
60025	1174	1	All	all	PDT
60025	1174	2	the	the	DT
60025	1174	3	fat	fat	NN
60025	1174	4	must	must	MD
60025	1174	5	be	be	VB
60025	1174	6	removed	remove	VBN
60025	1174	7	from	from	IN
60025	1174	8	the	the	DT
60025	1174	9	meat	meat	NN
60025	1174	10	before	before	IN
60025	1174	11	it	-PRON-	PRP
60025	1174	12	goes	go	VBZ
60025	1174	13	into	into	IN
60025	1174	14	the	the	DT
60025	1174	15	pudding	pudding	NN
60025	1174	16	,	,	,
60025	1174	17	as	as	IN
60025	1174	18	the	the	DT
60025	1174	19	gravy	gravy	NN
60025	1174	20	can	can	MD
60025	1174	21	not	not	RB
60025	1174	22	be	be	VB
60025	1174	23	skimmed	skim	VBN
60025	1174	24	when	when	WRB
60025	1174	25	enclosed	enclose	VBN
60025	1174	26	in	in	IN
60025	1174	27	the	the	DT
60025	1174	28	crust	crust	NN
60025	1174	29	.	.	.
60025	1175	1	You	-PRON-	PRP
60025	1175	2	may	may	MD
60025	1175	3	boil	boil	VB
60025	1175	4	in	in	IN
60025	1175	5	the	the	DT
60025	1175	6	pudding	pudding	NN
60025	1175	7	some	some	DT
60025	1175	8	potatoes	potato	NNS
60025	1175	9	cut	cut	VBP
60025	1175	10	into	into	IN
60025	1175	11	slices	slice	NNS
60025	1175	12	.	.	.
60025	1176	1	A	a	DT
60025	1176	2	pudding	pudding	NN
60025	1176	3	of	of	IN
60025	1176	4	the	the	DT
60025	1176	5	lean	lean	NN
60025	1176	6	of	of	IN
60025	1176	7	mutton	mutton	NN
60025	1176	8	chops	chop	NNS
60025	1176	9	may	may	MD
60025	1176	10	be	be	VB
60025	1176	11	made	make	VBN
60025	1176	12	in	in	IN
60025	1176	13	the	the	DT
60025	1176	14	same	same	JJ
60025	1176	15	manner	manner	NN
60025	1176	16	;	;	:
60025	1176	17	also	also	RB
60025	1176	18	of	of	IN
60025	1176	19	venison	venison	NNP
60025	1176	20	steaks	steaks	NNP
60025	1176	21	.	.	.
60025	1177	1	A	a	DT
60025	1177	2	BEEF	BEEF	NNP
60025	1177	3	-	-	HYPH
60025	1177	4	STEAK	STEAK	NNP
60025	1177	5	PIE	PIE	NNP
60025	1177	6	.	.	.
60025	1178	1	Make	make	VB
60025	1178	2	a	a	DT
60025	1178	3	good	good	JJ
60025	1178	4	paste	paste	NN
60025	1178	5	in	in	IN
60025	1178	6	the	the	DT
60025	1178	7	proportion	proportion	NN
60025	1178	8	of	of	IN
60025	1178	9	a	a	DT
60025	1178	10	pound	pound	NN
60025	1178	11	of	of	IN
60025	1178	12	butter	butter	NN
60025	1178	13	to	to	IN
60025	1178	14	two	two	CD
60025	1178	15	pounds	pound	NNS
60025	1178	16	of	of	IN
60025	1178	17	sifted	sift	VBN
60025	1178	18	flour	flour	NN
60025	1178	19	.	.	.
60025	1179	1	Divide	divide	VB
60025	1179	2	it	-PRON-	PRP
60025	1179	3	in	in	IN
60025	1179	4	half	half	NN
60025	1179	5	,	,	,
60025	1179	6	and	and	CC
60025	1179	7	line	line	NN
60025	1179	8	with	with	IN
60025	1179	9	one	one	CD
60025	1179	10	sheet	sheet	NN
60025	1179	11	of	of	IN
60025	1179	12	it	-PRON-	PRP
60025	1179	13	the	the	DT
60025	1179	14	bottom	bottom	NN
60025	1179	15	and	and	CC
60025	1179	16	sides	side	NNS
60025	1179	17	of	of	IN
60025	1179	18	a	a	DT
60025	1179	19	deep	deep	JJ
60025	1179	20	dish	dish	NN
60025	1179	21	,	,	,
60025	1179	22	which	which	WDT
60025	1179	23	must	must	MD
60025	1179	24	first	first	RB
60025	1179	25	be	be	VB
60025	1179	26	well	well	RB
60025	1179	27	buttered	butter	VBN
60025	1179	28	.	.	.
60025	1180	1	Have	have	VBP
60025	1180	2	ready	ready	JJ
60025	1180	3	two	two	CD
60025	1180	4	pounds	pound	NNS
60025	1180	5	of	of	IN
60025	1180	6	the	the	DT
60025	1180	7	best	good	JJS
60025	1180	8	beef	beef	NN
60025	1180	9	-	-	HYPH
60025	1180	10	steak	steak	NN
60025	1180	11	,	,	,
60025	1180	12	cut	cut	VBN
60025	1180	13	thin	thin	JJ
60025	1180	14	,	,	,
60025	1180	15	and	and	CC
60025	1180	16	well	well	RB
60025	1180	17	beaten	beat	VBN
60025	1180	18	;	;	:
60025	1180	19	the	the	DT
60025	1180	20	bone	bone	NN
60025	1180	21	and	and	CC
60025	1180	22	fat	fat	NN
60025	1180	23	being	be	VBG
60025	1180	24	omitted	omit	VBN
60025	1180	25	.	.	.
60025	1181	1	Season	season	VB
60025	1181	2	it	-PRON-	PRP
60025	1181	3	with	with	IN
60025	1181	4	pepper	pepper	NN
60025	1181	5	and	and	CC
60025	1181	6	salt	salt	NN
60025	1181	7	.	.	.
60025	1182	1	Spread	spread	VB
60025	1182	2	a	a	DT
60025	1182	3	layer	layer	NN
60025	1182	4	of	of	IN
60025	1182	5	the	the	DT
60025	1182	6	steak	steak	NN
60025	1182	7	at	at	IN
60025	1182	8	the	the	DT
60025	1182	9	bottom	bottom	NN
60025	1182	10	of	of	IN
60025	1182	11	the	the	DT
60025	1182	12	pie	pie	NN
60025	1182	13	,	,	,
60025	1182	14	and	and	CC
60025	1182	15	on	on	IN
60025	1182	16	it	-PRON-	PRP
60025	1182	17	a	a	DT
60025	1182	18	layer	layer	NN
60025	1182	19	of	of	IN
60025	1182	20	sliced	sliced	JJ
60025	1182	21	potato	potato	NN
60025	1182	22	,	,	,
60025	1182	23	and	and	CC
60025	1182	24	a	a	DT
60025	1182	25	few	few	JJ
60025	1182	26	small	small	JJ
60025	1182	27	bits	bit	NNS
60025	1182	28	of	of	IN
60025	1182	29	butter	butter	NN
60025	1182	30	rolled	roll	VBN
60025	1182	31	in	in	IN
60025	1182	32	flour	flour	NN
60025	1182	33	.	.	.
60025	1183	1	Then	then	RB
60025	1183	2	another	another	DT
60025	1183	3	layer	layer	NN
60025	1183	4	of	of	IN
60025	1183	5	meat	meat	NN
60025	1183	6	,	,	,
60025	1183	7	potato	potato	NN
60025	1183	8	,	,	,
60025	1183	9	&	&	CC
60025	1183	10	c.	c.	NNP
60025	1183	11	,	,	,
60025	1183	12	till	till	IN
60025	1183	13	the	the	DT
60025	1183	14	dish	dish	NN
60025	1183	15	is	be	VBZ
60025	1183	16	full	full	JJ
60025	1183	17	.	.	.
60025	1184	1	You	-PRON-	PRP
60025	1184	2	may	may	MD
60025	1184	3	greatly	greatly	RB
60025	1184	4	improve	improve	VB
60025	1184	5	the	the	DT
60025	1184	6	flavour	flavour	NN
60025	1184	7	by	by	IN
60025	1184	8	adding	add	VBG
60025	1184	9	mushrooms	mushroom	NNS
60025	1184	10	,	,	,
60025	1184	11	or	or	CC
60025	1184	12	chopped	chop	VBN
60025	1184	13	clams	clam	NNS
60025	1184	14	or	or	CC
60025	1184	15	oysters	oyster	NNS
60025	1184	16	,	,	,
60025	1184	17	leaving	leave	VBG
60025	1184	18	out	out	RP
60025	1184	19	the	the	DT
60025	1184	20	hard	hard	JJ
60025	1184	21	parts	part	NNS
60025	1184	22	.	.	.
60025	1185	1	If	if	IN
60025	1185	2	you	-PRON-	PRP
60025	1185	3	use	use	VBP
60025	1185	4	clams	clam	NNS
60025	1185	5	or	or	CC
60025	1185	6	oysters	oyster	NNS
60025	1185	7	,	,	,
60025	1185	8	moisten	moisten	VB
60025	1185	9	the	the	DT
60025	1185	10	other	other	JJ
60025	1185	11	ingredients	ingredient	NNS
60025	1185	12	with	with	IN
60025	1185	13	a	a	DT
60025	1185	14	little	little	JJ
60025	1185	15	of	of	IN
60025	1185	16	their	-PRON-	PRP$
60025	1185	17	liquor	liquor	NN
60025	1185	18	.	.	.
60025	1186	1	If	if	IN
60025	1186	2	not	not	RB
60025	1186	3	,	,	,
60025	1186	4	pour	pour	VBP
60025	1186	5	in	in	IN
60025	1186	6	,	,	,
60025	1186	7	at	at	IN
60025	1186	8	the	the	DT
60025	1186	9	last	last	JJ
60025	1186	10	,	,	,
60025	1186	11	half	half	PDT
60025	1186	12	a	a	DT
60025	1186	13	pint	pint	NN
60025	1186	14	of	of	IN
60025	1186	15	cold	cold	JJ
60025	1186	16	water	water	NN
60025	1186	17	,	,	,
60025	1186	18	or	or	CC
60025	1186	19	less	less	JJR
60025	1186	20	if	if	IN
60025	1186	21	the	the	DT
60025	1186	22	pie	pie	NN
60025	1186	23	is	be	VBZ
60025	1186	24	small	small	JJ
60025	1186	25	.	.	.
60025	1187	1	Cover	cover	VB
60025	1187	2	the	the	DT
60025	1187	3	pie	pie	NN
60025	1187	4	with	with	IN
60025	1187	5	the	the	DT
60025	1187	6	other	other	JJ
60025	1187	7	sheet	sheet	NN
60025	1187	8	of	of	IN
60025	1187	9	paste	paste	NN
60025	1187	10	as	as	IN
60025	1187	11	a	a	DT
60025	1187	12	lid	lid	NN
60025	1187	13	,	,	,
60025	1187	14	and	and	CC
60025	1187	15	notch	notch	VB
60025	1187	16	the	the	DT
60025	1187	17	edges	edge	NNS
60025	1187	18	handsomely	handsomely	RB
60025	1187	19	,	,	,
60025	1187	20	having	have	VBG
60025	1187	21	reserved	reserve	VBN
60025	1187	22	a	a	DT
60025	1187	23	little	little	JJ
60025	1187	24	of	of	IN
60025	1187	25	the	the	DT
60025	1187	26	paste	paste	NN
60025	1187	27	to	to	TO
60025	1187	28	make	make	VB
60025	1187	29	a	a	DT
60025	1187	30	flower	flower	NN
60025	1187	31	or	or	CC
60025	1187	32	tulip	tulip	NNS
60025	1187	33	to	to	TO
60025	1187	34	stick	stick	VB
60025	1187	35	in	in	IN
60025	1187	36	the	the	DT
60025	1187	37	slit	slit	NN
60025	1187	38	at	at	IN
60025	1187	39	the	the	DT
60025	1187	40	top	top	NN
60025	1187	41	.	.	.
60025	1188	1	Bake	bake	VB
60025	1188	2	it	-PRON-	PRP
60025	1188	3	in	in	IN
60025	1188	4	a	a	DT
60025	1188	5	quick	quick	RB
60025	1188	6	oven	oven	NN
60025	1188	7	an	an	DT
60025	1188	8	hour	hour	NN
60025	1188	9	and	and	CC
60025	1188	10	a	a	DT
60025	1188	11	quarter	quarter	NN
60025	1188	12	,	,	,
60025	1188	13	or	or	CC
60025	1188	14	longer	long	RBR
60025	1188	15	,	,	,
60025	1188	16	in	in	IN
60025	1188	17	proportion	proportion	NN
60025	1188	18	to	to	IN
60025	1188	19	its	-PRON-	PRP$
60025	1188	20	size	size	NN
60025	1188	21	.	.	.
60025	1189	1	Send	send	VB
60025	1189	2	it	-PRON-	PRP
60025	1189	3	to	to	TO
60025	1189	4	table	table	VB
60025	1189	5	hot	hot	JJ
60025	1189	6	.	.	.
60025	1190	1	You	-PRON-	PRP
60025	1190	2	may	may	MD
60025	1190	3	make	make	VB
60025	1190	4	a	a	DT
60025	1190	5	similar	similar	JJ
60025	1190	6	pie	pie	NN
60025	1190	7	of	of	IN
60025	1190	8	mutton	mutton	NN
60025	1190	9	chops	chop	NNS
60025	1190	10	,	,	,
60025	1190	11	or	or	CC
60025	1190	12	veal	veal	NN
60025	1190	13	cutlets	cutlet	NNS
60025	1190	14	,	,	,
60025	1190	15	or	or	CC
60025	1190	16	venison	venison	NNP
60025	1190	17	steaks	steaks	NNP
60025	1190	18	,	,	,
60025	1190	19	always	always	RB
60025	1190	20	leaving	leave	VBG
60025	1190	21	out	out	RP
60025	1190	22	the	the	DT
60025	1190	23	bone	bone	NN
60025	1190	24	and	and	CC
60025	1190	25	fat	fat	NN
60025	1190	26	.	.	.
60025	1191	1	Many	many	JJ
60025	1191	2	persons	person	NNS
60025	1191	3	in	in	IN
60025	1191	4	making	make	VBG
60025	1191	5	pies	pie	NNS
60025	1191	6	stew	stew	VB
60025	1191	7	the	the	DT
60025	1191	8	meat	meat	NN
60025	1191	9	slowly	slowly	RB
60025	1191	10	in	in	IN
60025	1191	11	a	a	DT
60025	1191	12	little	little	JJ
60025	1191	13	water	water	NN
60025	1191	14	till	till	IN
60025	1191	15	about	about	RB
60025	1191	16	half	half	NN
60025	1191	17	done	do	VBN
60025	1191	18	,	,	,
60025	1191	19	and	and	CC
60025	1191	20	they	-PRON-	PRP
60025	1191	21	then	then	RB
60025	1191	22	put	put	VBD
60025	1191	23	it	-PRON-	PRP
60025	1191	24	with	with	IN
60025	1191	25	its	-PRON-	PRP$
60025	1191	26	gravy	gravy	NN
60025	1191	27	into	into	IN
60025	1191	28	the	the	DT
60025	1191	29	paste	paste	NN
60025	1191	30	and	and	CC
60025	1191	31	finish	finish	NN
60025	1191	32	by	by	IN
60025	1191	33	baking	baking	NN
60025	1191	34	.	.	.
60025	1192	1	In	in	IN
60025	1192	2	this	this	DT
60025	1192	3	case	case	NN
60025	1192	4	add	add	VB
60025	1192	5	no	no	DT
60025	1192	6	water	water	NN
60025	1192	7	to	to	IN
60025	1192	8	the	the	DT
60025	1192	9	pie	pie	NN
60025	1192	10	,	,	,
60025	1192	11	as	as	IN
60025	1192	12	there	there	EX
60025	1192	13	will	will	MD
60025	1192	14	be	be	VB
60025	1192	15	already	already	RB
60025	1192	16	sufficient	sufficient	JJ
60025	1192	17	liquid	liquid	NN
60025	1192	18	.	.	.
60025	1193	1	If	if	IN
60025	1193	2	you	-PRON-	PRP
60025	1193	3	half	half	JJ
60025	1193	4	-	-	HYPH
60025	1193	5	stew	stew	NN
60025	1193	6	the	the	DT
60025	1193	7	meat	meat	NN
60025	1193	8	,	,	,
60025	1193	9	do	do	VB
60025	1193	10	the	the	DT
60025	1193	11	potatoes	potato	NNS
60025	1193	12	with	with	IN
60025	1193	13	it	-PRON-	PRP
60025	1193	14	.	.	.
60025	1194	1	A	A	NNP
60025	1194	2	-	-	HYPH
60025	1194	3	LA	LA	NNP
60025	1194	4	-	-	HYPH
60025	1194	5	MODE	MODE	NNP
60025	1194	6	BEEF	BEEF	NNP
60025	1194	7	.	.	.
60025	1195	1	Take	take	VB
60025	1195	2	the	the	DT
60025	1195	3	bone	bone	NN
60025	1195	4	out	out	IN
60025	1195	5	of	of	IN
60025	1195	6	a	a	DT
60025	1195	7	round	round	NN
60025	1195	8	of	of	IN
60025	1195	9	fresh	fresh	JJ
60025	1195	10	beef	beef	NN
60025	1195	11	,	,	,
60025	1195	12	and	and	CC
60025	1195	13	beat	beat	VBD
60025	1195	14	the	the	DT
60025	1195	15	meat	meat	NN
60025	1195	16	well	well	UH
60025	1195	17	all	all	RB
60025	1195	18	over	over	RB
60025	1195	19	to	to	TO
60025	1195	20	make	make	VB
60025	1195	21	it	-PRON-	PRP
60025	1195	22	tender	tender	JJ
60025	1195	23	.	.	.
60025	1196	1	Chop	chop	NN
60025	1196	2	and	and	CC
60025	1196	3	mix	mix	VB
60025	1196	4	together	together	RB
60025	1196	5	equal	equal	JJ
60025	1196	6	quantities	quantity	NNS
60025	1196	7	of	of	IN
60025	1196	8	sweet	sweet	JJ
60025	1196	9	marjoram	marjoram	NNP
60025	1196	10	and	and	CC
60025	1196	11	sweet	sweet	JJ
60025	1196	12	basil	basil	NNP
60025	1196	13	,	,	,
60025	1196	14	the	the	DT
60025	1196	15	leaves	leave	NNS
60025	1196	16	picked	pick	VBD
60025	1196	17	from	from	IN
60025	1196	18	the	the	DT
60025	1196	19	stalks	stalk	NNS
60025	1196	20	and	and	CC
60025	1196	21	rubbed	rub	VBD
60025	1196	22	fine	fine	RB
60025	1196	23	.	.	.
60025	1197	1	Chop	Chop	NNP
60025	1197	2	also	also	RB
60025	1197	3	some	some	DT
60025	1197	4	small	small	JJ
60025	1197	5	onions	onion	NNS
60025	1197	6	or	or	CC
60025	1197	7	shalots	shalot	NNS
60025	1197	8	,	,	,
60025	1197	9	and	and	CC
60025	1197	10	some	some	DT
60025	1197	11	parsley	parsley	NN
60025	1197	12	;	;	:
60025	1197	13	the	the	DT
60025	1197	14	marrow	marrow	NN
60025	1197	15	from	from	IN
60025	1197	16	the	the	DT
60025	1197	17	bone	bone	NN
60025	1197	18	of	of	IN
60025	1197	19	the	the	DT
60025	1197	20	beef	beef	NN
60025	1197	21	;	;	:
60025	1197	22	and	and	CC
60025	1197	23	a	a	DT
60025	1197	24	quarter	quarter	NN
60025	1197	25	of	of	IN
60025	1197	26	a	a	DT
60025	1197	27	pound	pound	NN
60025	1197	28	,	,	,
60025	1197	29	or	or	CC
60025	1197	30	more	more	JJR
60025	1197	31	of	of	IN
60025	1197	32	suet	suet	NN
60025	1197	33	.	.	.
60025	1198	1	Add	add	VB
60025	1198	2	two	two	CD
60025	1198	3	penny	penny	NN
60025	1198	4	rolls	roll	NNS
60025	1198	5	of	of	IN
60025	1198	6	stale	stale	JJ
60025	1198	7	bread	bread	NN
60025	1198	8	grated	grate	VBD
60025	1198	9	;	;	:
60025	1198	10	and	and	CC
60025	1198	11	pepper	pepper	NN
60025	1198	12	,	,	,
60025	1198	13	mace	mace	NN
60025	1198	14	,	,	,
60025	1198	15	and	and	CC
60025	1198	16	nutmeg	nutmeg	NN
60025	1198	17	to	to	IN
60025	1198	18	your	-PRON-	PRP$
60025	1198	19	taste	taste	NN
60025	1198	20	.	.	.
60025	1199	1	Mix	mix	VB
60025	1199	2	all	all	PDT
60025	1199	3	these	these	DT
60025	1199	4	ingredients	ingredient	NNS
60025	1199	5	well	well	RB
60025	1199	6	,	,	,
60025	1199	7	and	and	CC
60025	1199	8	bind	bind	VB
60025	1199	9	them	-PRON-	PRP
60025	1199	10	together	together	RB
60025	1199	11	with	with	IN
60025	1199	12	the	the	DT
60025	1199	13	beaten	beat	VBN
60025	1199	14	yolks	yolk	NNS
60025	1199	15	of	of	IN
60025	1199	16	four	four	CD
60025	1199	17	eggs	egg	NNS
60025	1199	18	.	.	.
60025	1200	1	Fill	fill	VB
60025	1200	2	with	with	IN
60025	1200	3	this	this	DT
60025	1200	4	seasoning	seasoning	NN
60025	1200	5	the	the	DT
60025	1200	6	place	place	NN
60025	1200	7	from	from	IN
60025	1200	8	whence	whence	NN
60025	1200	9	you	-PRON-	PRP
60025	1200	10	took	take	VBD
60025	1200	11	out	out	RP
60025	1200	12	the	the	DT
60025	1200	13	bone	bone	NN
60025	1200	14	;	;	:
60025	1200	15	and	and	CC
60025	1200	16	rub	rub	VB
60025	1200	17	what	what	WP
60025	1200	18	is	be	VBZ
60025	1200	19	left	leave	VBN
60025	1200	20	of	of	IN
60025	1200	21	it	-PRON-	PRP
60025	1200	22	all	all	DT
60025	1200	23	over	over	IN
60025	1200	24	the	the	DT
60025	1200	25	outside	outside	NN
60025	1200	26	of	of	IN
60025	1200	27	the	the	DT
60025	1200	28	meat	meat	NN
60025	1200	29	.	.	.
60025	1201	1	You	-PRON-	PRP
60025	1201	2	must	must	MD
60025	1201	3	,	,	,
60025	1201	4	of	of	IN
60025	1201	5	course	course	NN
60025	1201	6	,	,	,
60025	1201	7	proportion	proportion	VB
60025	1201	8	the	the	DT
60025	1201	9	quantity	quantity	NN
60025	1201	10	of	of	IN
60025	1201	11	stuffing	stuff	VBG
60025	1201	12	to	to	IN
60025	1201	13	the	the	DT
60025	1201	14	size	size	NN
60025	1201	15	of	of	IN
60025	1201	16	the	the	DT
60025	1201	17	round	round	NN
60025	1201	18	of	of	IN
60025	1201	19	beef	beef	NN
60025	1201	20	.	.	.
60025	1202	1	Fasten	fasten	RB
60025	1202	2	it	-PRON-	PRP
60025	1202	3	well	well	RB
60025	1202	4	with	with	IN
60025	1202	5	skewers	skewer	NNS
60025	1202	6	,	,	,
60025	1202	7	and	and	CC
60025	1202	8	tie	tie	VB
60025	1202	9	it	-PRON-	PRP
60025	1202	10	round	round	RB
60025	1202	11	firmly	firmly	RB
60025	1202	12	with	with	IN
60025	1202	13	a	a	DT
60025	1202	14	piece	piece	NN
60025	1202	15	of	of	IN
60025	1202	16	tape	tape	NN
60025	1202	17	,	,	,
60025	1202	18	so	so	IN
60025	1202	19	as	as	IN
60025	1202	20	to	to	TO
60025	1202	21	keep	keep	VB
60025	1202	22	it	-PRON-	PRP
60025	1202	23	compact	compact	JJ
60025	1202	24	and	and	CC
60025	1202	25	in	in	IN
60025	1202	26	good	good	JJ
60025	1202	27	shape	shape	NN
60025	1202	28	.	.	.
60025	1203	1	It	-PRON-	PRP
60025	1203	2	is	be	VBZ
60025	1203	3	best	good	JJS
60025	1203	4	to	to	TO
60025	1203	5	prepare	prepare	VB
60025	1203	6	the	the	DT
60025	1203	7	meat	meat	NN
60025	1203	8	the	the	DT
60025	1203	9	day	day	NN
60025	1203	10	before	before	IN
60025	1203	11	it	-PRON-	PRP
60025	1203	12	is	be	VBZ
60025	1203	13	to	to	TO
60025	1203	14	be	be	VB
60025	1203	15	cooked	cook	VBN
60025	1203	16	.	.	.
60025	1204	1	Cover	cover	VB
60025	1204	2	the	the	DT
60025	1204	3	bottom	bottom	NN
60025	1204	4	of	of	IN
60025	1204	5	a	a	DT
60025	1204	6	stew	stew	NN
60025	1204	7	-	-	HYPH
60025	1204	8	pan	pan	NN
60025	1204	9	with	with	IN
60025	1204	10	slices	slice	NNS
60025	1204	11	of	of	IN
60025	1204	12	ham	ham	NN
60025	1204	13	.	.	.
60025	1205	1	Lay	lay	VB
60025	1205	2	the	the	DT
60025	1205	3	beef	beef	NN
60025	1205	4	upon	upon	IN
60025	1205	5	them	-PRON-	PRP
60025	1205	6	,	,	,
60025	1205	7	and	and	CC
60025	1205	8	cover	cover	VB
60025	1205	9	the	the	DT
60025	1205	10	top	top	NN
60025	1205	11	of	of	IN
60025	1205	12	the	the	DT
60025	1205	13	meat	meat	NN
60025	1205	14	with	with	IN
60025	1205	15	more	more	JJR
60025	1205	16	slices	slice	NNS
60025	1205	17	of	of	IN
60025	1205	18	ham	ham	NN
60025	1205	19	.	.	.
60025	1206	1	Place	place	NN
60025	1206	2	round	round	IN
60025	1206	3	it	-PRON-	PRP
60025	1206	4	four	four	CD
60025	1206	5	large	large	JJ
60025	1206	6	onions	onion	NNS
60025	1206	7	,	,	,
60025	1206	8	four	four	CD
60025	1206	9	carrots	carrot	NNS
60025	1206	10	,	,	,
60025	1206	11	and	and	CC
60025	1206	12	four	four	CD
60025	1206	13	turnips	turnip	NNS
60025	1206	14	,	,	,
60025	1206	15	all	all	DT
60025	1206	16	cut	cut	VBN
60025	1206	17	in	in	IN
60025	1206	18	thick	thick	JJ
60025	1206	19	slices	slice	NNS
60025	1206	20	.	.	.
60025	1207	1	Pour	pour	VB
60025	1207	2	in	in	IN
60025	1207	3	from	from	IN
60025	1207	4	half	half	PDT
60025	1207	5	a	a	DT
60025	1207	6	pint	pint	NN
60025	1207	7	to	to	IN
60025	1207	8	a	a	DT
60025	1207	9	pint	pint	NN
60025	1207	10	of	of	IN
60025	1207	11	water	water	NN
60025	1207	12	,	,	,
60025	1207	13	and	and	CC
60025	1207	14	if	if	IN
60025	1207	15	convenient	convenient	JJ
60025	1207	16	,	,	,
60025	1207	17	add	add	VB
60025	1207	18	two	two	CD
60025	1207	19	calves	calf	NNS
60025	1207	20	'	'	POS
60025	1207	21	feet	foot	NNS
60025	1207	22	cut	cut	VBN
60025	1207	23	in	in	IN
60025	1207	24	half	half	NN
60025	1207	25	.	.	.
60025	1208	1	Cover	cover	VB
60025	1208	2	the	the	DT
60025	1208	3	pan	pan	NN
60025	1208	4	closely	closely	RB
60025	1208	5	,	,	,
60025	1208	6	set	set	VBD
60025	1208	7	it	-PRON-	PRP
60025	1208	8	in	in	IN
60025	1208	9	an	an	DT
60025	1208	10	oven	oven	NN
60025	1208	11	and	and	CC
60025	1208	12	let	let	VB
60025	1208	13	it	-PRON-	PRP
60025	1208	14	bake	bake	VB
60025	1208	15	for	for	IN
60025	1208	16	at	at	RB
60025	1208	17	least	least	JJS
60025	1208	18	six	six	CD
60025	1208	19	hours	hour	NNS
60025	1208	20	;	;	:
60025	1208	21	or	or	CC
60025	1208	22	seven	seven	CD
60025	1208	23	or	or	CC
60025	1208	24	eight	eight	CD
60025	1208	25	,	,	,
60025	1208	26	according	accord	VBG
60025	1208	27	to	to	IN
60025	1208	28	the	the	DT
60025	1208	29	size	size	NN
60025	1208	30	.	.	.
60025	1209	1	When	when	WRB
60025	1209	2	it	-PRON-	PRP
60025	1209	3	is	be	VBZ
60025	1209	4	thoroughly	thoroughly	RB
60025	1209	5	done	do	VBN
60025	1209	6	,	,	,
60025	1209	7	take	take	VB
60025	1209	8	out	out	RP
60025	1209	9	the	the	DT
60025	1209	10	beef	beef	NN
60025	1209	11	and	and	CC
60025	1209	12	lay	lie	VBD
60025	1209	13	it	-PRON-	PRP
60025	1209	14	on	on	IN
60025	1209	15	a	a	DT
60025	1209	16	dish	dish	NN
60025	1209	17	with	with	IN
60025	1209	18	the	the	DT
60025	1209	19	vegetables	vegetable	NNS
60025	1209	20	round	round	IN
60025	1209	21	it	-PRON-	PRP
60025	1209	22	.	.	.
60025	1210	1	Remove	remove	VB
60025	1210	2	the	the	DT
60025	1210	3	bacon	bacon	NN
60025	1210	4	and	and	CC
60025	1210	5	calves	calf	NNS
60025	1210	6	'	'	POS
60025	1210	7	feet	foot	NNS
60025	1210	8	,	,	,
60025	1210	9	and	and	CC
60025	1210	10	(	(	-LRB-
60025	1210	11	having	have	VBG
60025	1210	12	skimmed	skim	VBN
60025	1210	13	the	the	DT
60025	1210	14	fat	fat	NN
60025	1210	15	from	from	IN
60025	1210	16	the	the	DT
60025	1210	17	gravy	gravy	NN
60025	1210	18	carefully	carefully	RB
60025	1210	19	)	)	-RRB-
60025	1210	20	strain	strain	VB
60025	1210	21	it	-PRON-	PRP
60025	1210	22	into	into	IN
60025	1210	23	a	a	DT
60025	1210	24	small	small	JJ
60025	1210	25	sauce	sauce	NN
60025	1210	26	-	-	HYPH
60025	1210	27	pan	pan	NN
60025	1210	28	;	;	:
60025	1210	29	set	set	VBD
60025	1210	30	it	-PRON-	PRP
60025	1210	31	on	on	IN
60025	1210	32	hot	hot	JJ
60025	1210	33	coals	coal	NNS
60025	1210	34	,	,	,
60025	1210	35	and	and	CC
60025	1210	36	stir	stir	VB
60025	1210	37	into	into	IN
60025	1210	38	it	-PRON-	PRP
60025	1210	39	a	a	DT
60025	1210	40	teacup	teacup	NN
60025	1210	41	-	-	HYPH
60025	1210	42	full	full	JJ
60025	1210	43	of	of	IN
60025	1210	44	port	port	NN
60025	1210	45	wine	wine	NN
60025	1210	46	,	,	,
60025	1210	47	and	and	CC
60025	1210	48	the	the	DT
60025	1210	49	same	same	JJ
60025	1210	50	quantity	quantity	NN
60025	1210	51	of	of	IN
60025	1210	52	pickled	pickle	VBN
60025	1210	53	mushrooms	mushroom	NNS
60025	1210	54	.	.	.
60025	1211	1	Let	let	VB
60025	1211	2	it	-PRON-	PRP
60025	1211	3	just	just	RB
60025	1211	4	come	come	VB
60025	1211	5	to	to	IN
60025	1211	6	a	a	DT
60025	1211	7	boil	boil	NN
60025	1211	8	,	,	,
60025	1211	9	and	and	CC
60025	1211	10	then	then	RB
60025	1211	11	send	send	VB
60025	1211	12	it	-PRON-	PRP
60025	1211	13	to	to	TO
60025	1211	14	table	table	VB
60025	1211	15	in	in	IN
60025	1211	16	a	a	DT
60025	1211	17	sauce	sauce	NN
60025	1211	18	-	-	HYPH
60025	1211	19	tureen	tureen	NN
60025	1211	20	.	.	.
60025	1212	1	If	if	IN
60025	1212	2	the	the	DT
60025	1212	3	beef	beef	NN
60025	1212	4	is	be	VBZ
60025	1212	5	to	to	TO
60025	1212	6	be	be	VB
60025	1212	7	eaten	eat	VBN
60025	1212	8	cold	cold	JJ
60025	1212	9	,	,	,
60025	1212	10	you	-PRON-	PRP
60025	1212	11	may	may	MD
60025	1212	12	ornament	ornament	VB
60025	1212	13	it	-PRON-	PRP
60025	1212	14	as	as	RB
60025	1212	15	follows:--Glaze	follows:--glaze	VB
60025	1212	16	it	-PRON-	PRP
60025	1212	17	all	all	RB
60025	1212	18	over	over	RB
60025	1212	19	with	with	IN
60025	1212	20	beaten	beat	VBN
60025	1212	21	white	white	NN
60025	1212	22	of	of	IN
60025	1212	23	egg	egg	NN
60025	1212	24	.	.	.
60025	1213	1	Then	then	RB
60025	1213	2	cover	cover	VB
60025	1213	3	it	-PRON-	PRP
60025	1213	4	with	with	IN
60025	1213	5	a	a	DT
60025	1213	6	coat	coat	NN
60025	1213	7	of	of	IN
60025	1213	8	boiled	boil	VBN
60025	1213	9	potato	potato	NN
60025	1213	10	grated	grate	VBD
60025	1213	11	finely	finely	RB
60025	1213	12	.	.	.
60025	1214	1	Have	have	VBP
60025	1214	2	ready	ready	JJ
60025	1214	3	some	some	DT
60025	1214	4	slices	slice	NNS
60025	1214	5	of	of	IN
60025	1214	6	cold	cold	JJ
60025	1214	7	boiled	boil	VBN
60025	1214	8	carrot	carrot	NN
60025	1214	9	,	,	,
60025	1214	10	and	and	CC
60025	1214	11	also	also	RB
60025	1214	12	of	of	IN
60025	1214	13	beet	beet	NN
60025	1214	14	-	-	HYPH
60025	1214	15	root	root	NN
60025	1214	16	.	.	.
60025	1215	1	Cut	cut	VB
60025	1215	2	them	-PRON-	PRP
60025	1215	3	into	into	IN
60025	1215	4	the	the	DT
60025	1215	5	form	form	NN
60025	1215	6	of	of	IN
60025	1215	7	stars	star	NNS
60025	1215	8	or	or	CC
60025	1215	9	flowers	flower	NNS
60025	1215	10	,	,	,
60025	1215	11	and	and	CC
60025	1215	12	arrange	arrange	VB
60025	1215	13	them	-PRON-	PRP
60025	1215	14	handsomely	handsomely	RB
60025	1215	15	over	over	IN
60025	1215	16	the	the	DT
60025	1215	17	top	top	NN
60025	1215	18	of	of	IN
60025	1215	19	the	the	DT
60025	1215	20	meat	meat	NN
60025	1215	21	by	by	IN
60025	1215	22	sticking	stick	VBG
60025	1215	23	them	-PRON-	PRP
60025	1215	24	on	on	IN
60025	1215	25	the	the	DT
60025	1215	26	grated	grate	VBN
60025	1215	27	potato	potato	NN
60025	1215	28	.	.	.
60025	1216	1	In	in	IN
60025	1216	2	the	the	DT
60025	1216	3	centre	centre	NN
60025	1216	4	place	place	NN
60025	1216	5	a	a	DT
60025	1216	6	large	large	JJ
60025	1216	7	bunch	bunch	NN
60025	1216	8	of	of	IN
60025	1216	9	double	double	JJ
60025	1216	10	parsley	parsley	NN
60025	1216	11	,	,	,
60025	1216	12	interspersed	intersperse	VBN
60025	1216	13	with	with	IN
60025	1216	14	flowers	flower	NNS
60025	1216	15	cut	cut	VBN
60025	1216	16	out	out	IN
60025	1216	17	of	of	IN
60025	1216	18	raw	raw	JJ
60025	1216	19	turnips	turnip	NNS
60025	1216	20	,	,	,
60025	1216	21	beets	beet	NNS
60025	1216	22	,	,	,
60025	1216	23	and	and	CC
60025	1216	24	carrots	carrot	NNS
60025	1216	25	,	,	,
60025	1216	26	somewhat	somewhat	RB
60025	1216	27	in	in	IN
60025	1216	28	imitation	imitation	NN
60025	1216	29	of	of	IN
60025	1216	30	white	white	JJ
60025	1216	31	and	and	CC
60025	1216	32	red	red	JJ
60025	1216	33	roses	rose	NNS
60025	1216	34	,	,	,
60025	1216	35	and	and	CC
60025	1216	36	marygolds	marygold	NNS
60025	1216	37	.	.	.
60025	1217	1	Fix	fix	VB
60025	1217	2	the	the	DT
60025	1217	3	flowers	flower	NNS
60025	1217	4	on	on	IN
60025	1217	5	wooden	wooden	JJ
60025	1217	6	skewers	skewer	NNS
60025	1217	7	concealed	conceal	VBD
60025	1217	8	with	with	IN
60025	1217	9	parsley	parsley	NN
60025	1217	10	.	.	.
60025	1218	1	Cold	cold	JJ
60025	1218	2	Ã	ã	NN
60025	1218	3	 	  	_SP
60025	1218	4	-la	-la	:
60025	1218	5	-	-	HYPH
60025	1218	6	mode	mode	NN
60025	1218	7	beef	beef	NN
60025	1218	8	prepared	prepare	VBN
60025	1218	9	in	in	IN
60025	1218	10	this	this	DT
60025	1218	11	manner	manner	NN
60025	1218	12	will	will	MD
60025	1218	13	at	at	IN
60025	1218	14	a	a	DT
60025	1218	15	little	little	JJ
60025	1218	16	distance	distance	NN
60025	1218	17	look	look	VB
60025	1218	18	like	like	IN
60025	1218	19	a	a	DT
60025	1218	20	large	large	JJ
60025	1218	21	iced	iced	JJ
60025	1218	22	cake	cake	NN
60025	1218	23	decorated	decorate	VBN
60025	1218	24	with	with	IN
60025	1218	25	sugar	sugar	NN
60025	1218	26	flowers	flower	NNS
60025	1218	27	.	.	.
60025	1219	1	You	-PRON-	PRP
60025	1219	2	may	may	MD
60025	1219	3	dress	dress	VB
60025	1219	4	a	a	DT
60025	1219	5	fillet	fillet	NN
60025	1219	6	of	of	IN
60025	1219	7	veal	veal	NN
60025	1219	8	according	accord	VBG
60025	1219	9	to	to	IN
60025	1219	10	this	this	DT
60025	1219	11	receipt	receipt	NN
60025	1219	12	.	.	.
60025	1220	1	Of	of	RB
60025	1220	2	course	course	RB
60025	1220	3	it	-PRON-	PRP
60025	1220	4	will	will	MD
60025	1220	5	require	require	VB
60025	1220	6	less	less	JJR
60025	1220	7	time	time	NN
60025	1220	8	to	to	IN
60025	1220	9	stew	stew	NNP
60025	1220	10	.	.	.
60025	1221	1	TO	to	IN
60025	1221	2	STEW	STEW	NNP
60025	1221	3	BEEF	BEEF	NNP
60025	1221	4	.	.	.
60025	1222	1	Take	take	VB
60025	1222	2	a	a	DT
60025	1222	3	good	good	JJ
60025	1222	4	piece	piece	NN
60025	1222	5	of	of	IN
60025	1222	6	fresh	fresh	JJ
60025	1222	7	beef	beef	NN
60025	1222	8	.	.	.
60025	1223	1	It	-PRON-	PRP
60025	1223	2	must	must	MD
60025	1223	3	not	not	RB
60025	1223	4	be	be	VB
60025	1223	5	too	too	RB
60025	1223	6	fat	fat	JJ
60025	1223	7	.	.	.
60025	1224	1	Wash	wash	VB
60025	1224	2	it	-PRON-	PRP
60025	1224	3	,	,	,
60025	1224	4	rub	rub	VB
60025	1224	5	it	-PRON-	PRP
60025	1224	6	with	with	IN
60025	1224	7	salt	salt	NN
60025	1224	8	,	,	,
60025	1224	9	and	and	CC
60025	1224	10	put	put	VBD
60025	1224	11	it	-PRON-	PRP
60025	1224	12	into	into	IN
60025	1224	13	a	a	DT
60025	1224	14	pot	pot	NN
60025	1224	15	with	with	IN
60025	1224	16	barely	barely	RB
60025	1224	17	sufficient	sufficient	JJ
60025	1224	18	water	water	NN
60025	1224	19	to	to	TO
60025	1224	20	cover	cover	VB
60025	1224	21	it	-PRON-	PRP
60025	1224	22	.	.	.
60025	1225	1	Set	set	VB
60025	1225	2	it	-PRON-	PRP
60025	1225	3	over	over	IN
60025	1225	4	a	a	DT
60025	1225	5	slow	slow	JJ
60025	1225	6	fire	fire	NN
60025	1225	7	,	,	,
60025	1225	8	and	and	CC
60025	1225	9	after	after	IN
60025	1225	10	it	-PRON-	PRP
60025	1225	11	has	have	VBZ
60025	1225	12	stewed	stew	VBN
60025	1225	13	an	an	DT
60025	1225	14	hour	hour	NN
60025	1225	15	,	,	,
60025	1225	16	put	put	VBN
60025	1225	17	in	in	IN
60025	1225	18	some	some	DT
60025	1225	19	potatoes	potato	NNS
60025	1225	20	pared	pare	VBN
60025	1225	21	and	and	CC
60025	1225	22	cut	cut	VBD
60025	1225	23	in	in	IN
60025	1225	24	half	half	NN
60025	1225	25	,	,	,
60025	1225	26	and	and	CC
60025	1225	27	some	some	DT
60025	1225	28	parsnips	parsnip	NNS
60025	1225	29	,	,	,
60025	1225	30	scraped	scrape	VBN
60025	1225	31	and	and	CC
60025	1225	32	split	split	VBN
60025	1225	33	.	.	.
60025	1226	1	Let	let	VB
60025	1226	2	them	-PRON-	PRP
60025	1226	3	stew	stew	VB
60025	1226	4	with	with	IN
60025	1226	5	the	the	DT
60025	1226	6	beef	beef	NN
60025	1226	7	till	till	IN
60025	1226	8	quite	quite	RB
60025	1226	9	tender	tender	NN
60025	1226	10	.	.	.
60025	1227	1	Turn	turn	VB
60025	1227	2	the	the	DT
60025	1227	3	meat	meat	NN
60025	1227	4	several	several	JJ
60025	1227	5	times	time	NNS
60025	1227	6	in	in	IN
60025	1227	7	the	the	DT
60025	1227	8	pot	pot	NN
60025	1227	9	.	.	.
60025	1228	1	When	when	WRB
60025	1228	2	all	all	DT
60025	1228	3	is	be	VBZ
60025	1228	4	done	do	VBN
60025	1228	5	,	,	,
60025	1228	6	serve	serve	VB
60025	1228	7	up	up	RP
60025	1228	8	the	the	DT
60025	1228	9	meat	meat	NN
60025	1228	10	and	and	CC
60025	1228	11	vegetables	vegetable	NNS
60025	1228	12	together	together	RB
60025	1228	13	,	,	,
60025	1228	14	and	and	CC
60025	1228	15	the	the	DT
60025	1228	16	gravy	gravy	NN
60025	1228	17	in	in	IN
60025	1228	18	a	a	DT
60025	1228	19	boat	boat	NN
60025	1228	20	,	,	,
60025	1228	21	having	have	VBG
60025	1228	22	first	first	RB
60025	1228	23	skimmed	skim	VBN
60025	1228	24	it	-PRON-	PRP
60025	1228	25	.	.	.
60025	1229	1	This	this	DT
60025	1229	2	is	be	VBZ
60025	1229	3	a	a	DT
60025	1229	4	good	good	JJ
60025	1229	5	family	family	NN
60025	1229	6	dish	dish	NN
60025	1229	7	.	.	.
60025	1230	1	You	-PRON-	PRP
60025	1230	2	may	may	MD
60025	1230	3	add	add	VB
60025	1230	4	turnips	turnip	NNS
60025	1230	5	(	(	-LRB-
60025	1230	6	pared	pare	VBN
60025	1230	7	and	and	CC
60025	1230	8	sliced	sliced	JJ
60025	1230	9	)	)	-RRB-
60025	1230	10	to	to	IN
60025	1230	11	the	the	DT
60025	1230	12	other	other	JJ
60025	1230	13	vegetables	vegetable	NNS
60025	1230	14	.	.	.
60025	1231	1	Fresh	fresh	JJ
60025	1231	2	pork	pork	NN
60025	1231	3	may	may	MD
60025	1231	4	be	be	VB
60025	1231	5	stewed	stew	VBN
60025	1231	6	in	in	IN
60025	1231	7	this	this	DT
60025	1231	8	manner	manner	NN
60025	1231	9	,	,	,
60025	1231	10	or	or	CC
60025	1231	11	with	with	IN
60025	1231	12	sweet	sweet	JJ
60025	1231	13	potatoes	potato	NNS
60025	1231	14	.	.	.
60025	1232	1	TO	to	TO
60025	1232	2	STEW	STEW	NNP
60025	1232	3	A	a	DT
60025	1232	4	ROUND	round	NN
60025	1232	5	OF	of	IN
60025	1232	6	BEEF	beef	NN
60025	1232	7	.	.	.
60025	1233	1	Trim	trim	VB
60025	1233	2	off	off	RP
60025	1233	3	some	some	DT
60025	1233	4	pieces	piece	NNS
60025	1233	5	from	from	IN
60025	1233	6	a	a	DT
60025	1233	7	round	round	NN
60025	1233	8	of	of	IN
60025	1233	9	fresh	fresh	JJ
60025	1233	10	beef	beef	NN
60025	1233	11	--	--	:
60025	1233	12	take	take	VB
60025	1233	13	out	out	RP
60025	1233	14	the	the	DT
60025	1233	15	bone	bone	NN
60025	1233	16	and	and	CC
60025	1233	17	break	break	VB
60025	1233	18	it	-PRON-	PRP
60025	1233	19	.	.	.
60025	1234	1	Put	put	VB
60025	1234	2	the	the	DT
60025	1234	3	bone	bone	NN
60025	1234	4	and	and	CC
60025	1234	5	the	the	DT
60025	1234	6	trimmings	trimming	NNS
60025	1234	7	into	into	IN
60025	1234	8	a	a	DT
60025	1234	9	pan	pan	NN
60025	1234	10	with	with	IN
60025	1234	11	some	some	DT
60025	1234	12	cold	cold	JJ
60025	1234	13	water	water	NN
60025	1234	14	,	,	,
60025	1234	15	and	and	CC
60025	1234	16	add	add	VB
60025	1234	17	an	an	DT
60025	1234	18	onion	onion	NN
60025	1234	19	,	,	,
60025	1234	20	a	a	DT
60025	1234	21	carrot	carrot	NN
60025	1234	22	,	,	,
60025	1234	23	and	and	CC
60025	1234	24	a	a	DT
60025	1234	25	turnip	turnip	NN
60025	1234	26	all	all	DT
60025	1234	27	cut	cut	VBD
60025	1234	28	in	in	IN
60025	1234	29	pieces	piece	NNS
60025	1234	30	,	,	,
60025	1234	31	and	and	CC
60025	1234	32	a	a	DT
60025	1234	33	bunch	bunch	NN
60025	1234	34	of	of	IN
60025	1234	35	sweet	sweet	JJ
60025	1234	36	herbs	herb	NNS
60025	1234	37	.	.	.
60025	1235	1	Simmer	simmer	VB
60025	1235	2	them	-PRON-	PRP
60025	1235	3	for	for	IN
60025	1235	4	an	an	DT
60025	1235	5	hour	hour	NN
60025	1235	6	,	,	,
60025	1235	7	and	and	CC
60025	1235	8	having	have	VBG
60025	1235	9	skimmed	skim	VBD
60025	1235	10	it	-PRON-	PRP
60025	1235	11	well	well	RB
60025	1235	12	,	,	,
60025	1235	13	strain	strain	VB
60025	1235	14	off	off	RP
60025	1235	15	the	the	DT
60025	1235	16	liquid	liquid	NN
60025	1235	17	.	.	.
60025	1236	1	Season	season	VB
60025	1236	2	the	the	DT
60025	1236	3	meat	meat	NN
60025	1236	4	highly	highly	RB
60025	1236	5	with	with	IN
60025	1236	6	what	what	WP
60025	1236	7	is	be	VBZ
60025	1236	8	called	call	VBN
60025	1236	9	kitchen	kitchen	NNP
60025	1236	10	pepper	pepper	NN
60025	1236	11	,	,	,
60025	1236	12	that	that	RB
60025	1236	13	is	is	RB
60025	1236	14	,	,	,
60025	1236	15	a	a	DT
60025	1236	16	mixture	mixture	NN
60025	1236	17	,	,	,
60025	1236	18	in	in	IN
60025	1236	19	equal	equal	JJ
60025	1236	20	quantities	quantity	NNS
60025	1236	21	,	,	,
60025	1236	22	of	of	IN
60025	1236	23	black	black	JJ
60025	1236	24	pepper	pepper	NN
60025	1236	25	,	,	,
60025	1236	26	or	or	CC
60025	1236	27	of	of	IN
60025	1236	28	cayenne	cayenne	NN
60025	1236	29	,	,	,
60025	1236	30	cinnamon	cinnamon	NN
60025	1236	31	,	,	,
60025	1236	32	cloves	clove	NNS
60025	1236	33	,	,	,
60025	1236	34	ginger	ginger	NN
60025	1236	35	and	and	CC
60025	1236	36	nutmeg	nutmeg	NN
60025	1236	37	,	,	,
60025	1236	38	all	all	DT
60025	1236	39	finely	finely	RB
60025	1236	40	powdered	powder	VBD
60025	1236	41	.	.	.
60025	1237	1	Fasten	fasten	RB
60025	1237	2	it	-PRON-	PRP
60025	1237	3	with	with	IN
60025	1237	4	skewers	skewer	NNS
60025	1237	5	,	,	,
60025	1237	6	and	and	CC
60025	1237	7	tie	tie	VB
60025	1237	8	it	-PRON-	PRP
60025	1237	9	firmly	firmly	RB
60025	1237	10	round	round	JJ
60025	1237	11	with	with	IN
60025	1237	12	tape	tape	NN
60025	1237	13	.	.	.
60025	1238	1	Lay	Lay	NNP
60025	1238	2	skewers	skewer	NNS
60025	1238	3	in	in	IN
60025	1238	4	the	the	DT
60025	1238	5	bottom	bottom	NN
60025	1238	6	of	of	IN
60025	1238	7	the	the	DT
60025	1238	8	stew	stew	NN
60025	1238	9	-	-	HYPH
60025	1238	10	pan	pan	NN
60025	1238	11	;	;	:
60025	1238	12	place	place	VB
60025	1238	13	the	the	DT
60025	1238	14	beef	beef	NN
60025	1238	15	upon	upon	IN
60025	1238	16	them	-PRON-	PRP
60025	1238	17	,	,	,
60025	1238	18	and	and	CC
60025	1238	19	then	then	RB
60025	1238	20	pour	pour	VB
60025	1238	21	over	over	IN
60025	1238	22	it	-PRON-	PRP
60025	1238	23	the	the	DT
60025	1238	24	gravy	gravy	NN
60025	1238	25	you	-PRON-	PRP
60025	1238	26	have	have	VBP
60025	1238	27	prepared	prepare	VBN
60025	1238	28	from	from	IN
60025	1238	29	the	the	DT
60025	1238	30	bone	bone	NN
60025	1238	31	and	and	CC
60025	1238	32	trimmings	trimming	NNS
60025	1238	33	.	.	.
60025	1239	1	Simmer	simmer	VB
60025	1239	2	it	-PRON-	PRP
60025	1239	3	about	about	IN
60025	1239	4	an	an	DT
60025	1239	5	hour	hour	NN
60025	1239	6	and	and	CC
60025	1239	7	a	a	DT
60025	1239	8	half	half	NN
60025	1239	9	,	,	,
60025	1239	10	and	and	CC
60025	1239	11	then	then	RB
60025	1239	12	turn	turn	VB
60025	1239	13	the	the	DT
60025	1239	14	meat	meat	NN
60025	1239	15	over	over	RB
60025	1239	16	,	,	,
60025	1239	17	and	and	CC
60025	1239	18	add	add	VB
60025	1239	19	to	to	IN
60025	1239	20	it	-PRON-	PRP
60025	1239	21	three	three	CD
60025	1239	22	carrots	carrot	NNS
60025	1239	23	,	,	,
60025	1239	24	three	three	CD
60025	1239	25	turnips	turnip	NNS
60025	1239	26	,	,	,
60025	1239	27	and	and	CC
60025	1239	28	two	two	CD
60025	1239	29	onions	onion	NNS
60025	1239	30	all	all	DT
60025	1239	31	sliced	slice	VBD
60025	1239	32	,	,	,
60025	1239	33	and	and	CC
60025	1239	34	a	a	DT
60025	1239	35	dozen	dozen	NN
60025	1239	36	tomatas	tomata	NNS
60025	1239	37	sliced	slice	VBN
60025	1239	38	.	.	.
60025	1240	1	Keep	keep	VB
60025	1240	2	the	the	DT
60025	1240	3	lid	lid	NN
60025	1240	4	close	close	RB
60025	1240	5	,	,	,
60025	1240	6	except	except	IN
60025	1240	7	when	when	WRB
60025	1240	8	you	-PRON-	PRP
60025	1240	9	are	be	VBP
60025	1240	10	skimming	skim	VBG
60025	1240	11	off	off	RP
60025	1240	12	the	the	DT
60025	1240	13	fat	fat	NN
60025	1240	14	.	.	.
60025	1241	1	Let	let	VB
60025	1241	2	the	the	DT
60025	1241	3	meat	meat	NN
60025	1241	4	stew	stew	NN
60025	1241	5	till	till	IN
60025	1241	6	it	-PRON-	PRP
60025	1241	7	is	be	VBZ
60025	1241	8	thoroughly	thoroughly	RB
60025	1241	9	done	do	VBN
60025	1241	10	and	and	CC
60025	1241	11	tender	tender	VB
60025	1241	12	throughout	throughout	IN
60025	1241	13	.	.	.
60025	1242	1	The	the	DT
60025	1242	2	time	time	NN
60025	1242	3	will	will	MD
60025	1242	4	depend	depend	VB
60025	1242	5	on	on	IN
60025	1242	6	the	the	DT
60025	1242	7	size	size	NN
60025	1242	8	of	of	IN
60025	1242	9	the	the	DT
60025	1242	10	round	round	NN
60025	1242	11	.	.	.
60025	1243	1	It	-PRON-	PRP
60025	1243	2	may	may	MD
60025	1243	3	require	require	VB
60025	1243	4	from	from	IN
60025	1243	5	five	five	CD
60025	1243	6	or	or	CC
60025	1243	7	six	six	CD
60025	1243	8	to	to	TO
60025	1243	9	eight	eight	CD
60025	1243	10	hours	hour	NNS
60025	1243	11	.	.	.
60025	1244	1	Just	just	RB
60025	1244	2	before	before	IN
60025	1244	3	you	-PRON-	PRP
60025	1244	4	take	take	VBP
60025	1244	5	it	-PRON-	PRP
60025	1244	6	up	up	RP
60025	1244	7	,	,	,
60025	1244	8	stir	stir	VB
60025	1244	9	into	into	IN
60025	1244	10	the	the	DT
60025	1244	11	gravy	gravy	NN
60025	1244	12	a	a	DT
60025	1244	13	table	table	NN
60025	1244	14	-	-	HYPH
60025	1244	15	spoonful	spoonful	JJ
60025	1244	16	or	or	CC
60025	1244	17	two	two	CD
60025	1244	18	of	of	IN
60025	1244	19	mushroom	mushroom	NN
60025	1244	20	catchup	catchup	NN
60025	1244	21	,	,	,
60025	1244	22	a	a	DT
60025	1244	23	little	little	RB
60025	1244	24	made	made	JJ
60025	1244	25	mustard	mustard	NN
60025	1244	26	,	,	,
60025	1244	27	and	and	CC
60025	1244	28	a	a	DT
60025	1244	29	piece	piece	NN
60025	1244	30	of	of	IN
60025	1244	31	butter	butter	NN
60025	1244	32	rolled	roll	VBN
60025	1244	33	in	in	IN
60025	1244	34	flour	flour	NN
60025	1244	35	.	.	.
60025	1245	1	Send	send	VB
60025	1245	2	it	-PRON-	PRP
60025	1245	3	to	to	TO
60025	1245	4	table	table	VB
60025	1245	5	hot	hot	JJ
60025	1245	6	,	,	,
60025	1245	7	with	with	IN
60025	1245	8	the	the	DT
60025	1245	9	gravy	gravy	NN
60025	1245	10	poured	pour	VBD
60025	1245	11	round	round	IN
60025	1245	12	it	-PRON-	PRP
60025	1245	13	.	.	.
60025	1246	1	ANOTHER	another	JJ
60025	1246	2	WAY	way	NN
60025	1246	3	TO	to	TO
60025	1246	4	STEW	STEW	NNP
60025	1246	5	A	a	DT
60025	1246	6	ROUND	round	NN
60025	1246	7	OF	of	IN
60025	1246	8	BEEF	beef	NN
60025	1246	9	.	.	.
60025	1247	1	Take	take	VB
60025	1247	2	a	a	DT
60025	1247	3	round	round	NN
60025	1247	4	of	of	IN
60025	1247	5	fresh	fresh	JJ
60025	1247	6	beef	beef	NN
60025	1247	7	(	(	-LRB-
60025	1247	8	or	or	CC
60025	1247	9	the	the	DT
60025	1247	10	half	half	NN
60025	1247	11	of	of	IN
60025	1247	12	one	one	CD
60025	1247	13	if	if	IN
60025	1247	14	it	-PRON-	PRP
60025	1247	15	is	be	VBZ
60025	1247	16	very	very	RB
60025	1247	17	large	large	JJ
60025	1247	18	)	)	-RRB-
60025	1247	19	and	and	CC
60025	1247	20	remove	remove	VB
60025	1247	21	the	the	DT
60025	1247	22	bone	bone	NN
60025	1247	23	.	.	.
60025	1248	1	The	the	DT
60025	1248	2	day	day	NN
60025	1248	3	before	before	IN
60025	1248	4	you	-PRON-	PRP
60025	1248	5	cook	cook	VBP
60025	1248	6	it	-PRON-	PRP
60025	1248	7	,	,	,
60025	1248	8	lay	lie	VBD
60025	1248	9	it	-PRON-	PRP
60025	1248	10	in	in	IN
60025	1248	11	a	a	DT
60025	1248	12	pickle	pickle	NN
60025	1248	13	made	make	VBN
60025	1248	14	of	of	IN
60025	1248	15	equal	equal	JJ
60025	1248	16	proportions	proportion	NNS
60025	1248	17	of	of	IN
60025	1248	18	water	water	NN
60025	1248	19	and	and	CC
60025	1248	20	vinegar	vinegar	VB
60025	1248	21	with	with	IN
60025	1248	22	salt	salt	NN
60025	1248	23	to	to	IN
60025	1248	24	your	-PRON-	PRP$
60025	1248	25	taste	taste	NN
60025	1248	26	.	.	.
60025	1249	1	Next	next	JJ
60025	1249	2	morning	morning	NN
60025	1249	3	take	take	VB
60025	1249	4	it	-PRON-	PRP
60025	1249	5	out	out	IN
60025	1249	6	of	of	IN
60025	1249	7	the	the	DT
60025	1249	8	pickle	pickle	NN
60025	1249	9	,	,	,
60025	1249	10	put	put	VBD
60025	1249	11	it	-PRON-	PRP
60025	1249	12	into	into	IN
60025	1249	13	a	a	DT
60025	1249	14	large	large	JJ
60025	1249	15	pot	pot	NN
60025	1249	16	or	or	CC
60025	1249	17	stew	stew	NN
60025	1249	18	-	-	HYPH
60025	1249	19	pan	pan	NN
60025	1249	20	,	,	,
60025	1249	21	and	and	CC
60025	1249	22	just	just	RB
60025	1249	23	cover	cover	VB
60025	1249	24	it	-PRON-	PRP
60025	1249	25	with	with	IN
60025	1249	26	water	water	NN
60025	1249	27	.	.	.
60025	1250	1	Put	put	VB
60025	1250	2	in	in	RP
60025	1250	3	with	with	IN
60025	1250	4	it	-PRON-	PRP
60025	1250	5	two	two	CD
60025	1250	6	or	or	CC
60025	1250	7	three	three	CD
60025	1250	8	large	large	JJ
60025	1250	9	onions	onion	NNS
60025	1250	10	,	,	,
60025	1250	11	a	a	DT
60025	1250	12	few	few	JJ
60025	1250	13	cloves	clove	NNS
60025	1250	14	,	,	,
60025	1250	15	a	a	DT
60025	1250	16	little	little	JJ
60025	1250	17	whole	whole	JJ
60025	1250	18	black	black	JJ
60025	1250	19	pepper	pepper	NN
60025	1250	20	,	,	,
60025	1250	21	and	and	CC
60025	1250	22	a	a	DT
60025	1250	23	large	large	JJ
60025	1250	24	glass	glass	NN
60025	1250	25	of	of	IN
60025	1250	26	port	port	NN
60025	1250	27	or	or	CC
60025	1250	28	claret	claret	NN
60025	1250	29	.	.	.
60025	1251	1	If	if	IN
60025	1251	2	it	-PRON-	PRP
60025	1251	3	is	be	VBZ
60025	1251	4	a	a	DT
60025	1251	5	whole	whole	JJ
60025	1251	6	round	round	NN
60025	1251	7	of	of	IN
60025	1251	8	beef	beef	NN
60025	1251	9	allow	allow	VBP
60025	1251	10	two	two	CD
60025	1251	11	glasses	glass	NNS
60025	1251	12	of	of	IN
60025	1251	13	wine	wine	NN
60025	1251	14	.	.	.
60025	1252	1	Stew	stew	VB
60025	1252	2	it	-PRON-	PRP
60025	1252	3	slowly	slowly	RB
60025	1252	4	for	for	IN
60025	1252	5	at	at	IN
60025	1252	6	least	least	JJS
60025	1252	7	four	four	CD
60025	1252	8	hours	hour	NNS
60025	1252	9	or	or	CC
60025	1252	10	more	more	JJR
60025	1252	11	,	,	,
60025	1252	12	in	in	IN
60025	1252	13	proportion	proportion	NN
60025	1252	14	to	to	IN
60025	1252	15	its	-PRON-	PRP$
60025	1252	16	size	size	NN
60025	1252	17	.	.	.
60025	1253	1	It	-PRON-	PRP
60025	1253	2	must	must	MD
60025	1253	3	be	be	VB
60025	1253	4	thoroughly	thoroughly	RB
60025	1253	5	done	do	VBN
60025	1253	6	,	,	,
60025	1253	7	and	and	CC
60025	1253	8	tender	tender	VB
60025	1253	9	all	all	RB
60025	1253	10	through	through	RB
60025	1253	11	.	.	.
60025	1254	1	An	an	DT
60025	1254	2	hour	hour	NN
60025	1254	3	before	before	IN
60025	1254	4	you	-PRON-	PRP
60025	1254	5	send	send	VBP
60025	1254	6	it	-PRON-	PRP
60025	1254	7	to	to	IN
60025	1254	8	table	table	NN
60025	1254	9	take	take	VB
60025	1254	10	the	the	DT
60025	1254	11	meat	meat	NN
60025	1254	12	out	out	IN
60025	1254	13	of	of	IN
60025	1254	14	the	the	DT
60025	1254	15	pot	pot	NN
60025	1254	16	,	,	,
60025	1254	17	and	and	CC
60025	1254	18	pour	pour	VB
60025	1254	19	the	the	DT
60025	1254	20	gravy	gravy	NN
60025	1254	21	into	into	IN
60025	1254	22	a	a	DT
60025	1254	23	pan	pan	NN
60025	1254	24	.	.	.
60025	1255	1	Put	put	VB
60025	1255	2	a	a	DT
60025	1255	3	large	large	JJ
60025	1255	4	lump	lump	NN
60025	1255	5	of	of	IN
60025	1255	6	butter	butter	NN
60025	1255	7	into	into	IN
60025	1255	8	the	the	DT
60025	1255	9	pot	pot	NN
60025	1255	10	,	,	,
60025	1255	11	dredge	dredge	VB
60025	1255	12	the	the	DT
60025	1255	13	beef	beef	NN
60025	1255	14	with	with	IN
60025	1255	15	flour	flour	NN
60025	1255	16	,	,	,
60025	1255	17	and	and	CC
60025	1255	18	return	return	VB
60025	1255	19	it	-PRON-	PRP
60025	1255	20	to	to	IN
60025	1255	21	the	the	DT
60025	1255	22	pot	pot	NN
60025	1255	23	to	to	IN
60025	1255	24	brown	brown	NNP
60025	1255	25	,	,	,
60025	1255	26	turning	turn	VBG
60025	1255	27	it	-PRON-	PRP
60025	1255	28	often	often	RB
60025	1255	29	to	to	TO
60025	1255	30	prevent	prevent	VB
60025	1255	31	its	-PRON-	PRP$
60025	1255	32	burning	burning	NN
60025	1255	33	.	.	.
60025	1256	1	Or	or	CC
60025	1256	2	it	-PRON-	PRP
60025	1256	3	will	will	MD
60025	1256	4	be	be	VB
60025	1256	5	better	well	JJR
60025	1256	6	to	to	TO
60025	1256	7	put	put	VB
60025	1256	8	it	-PRON-	PRP
60025	1256	9	into	into	IN
60025	1256	10	a	a	DT
60025	1256	11	Dutch	dutch	JJ
60025	1256	12	oven	oven	NN
60025	1256	13	.	.	.
60025	1257	1	Cover	cover	VB
60025	1257	2	the	the	DT
60025	1257	3	lid	lid	NN
60025	1257	4	with	with	IN
60025	1257	5	hot	hot	JJ
60025	1257	6	coals	coal	NNS
60025	1257	7	,	,	,
60025	1257	8	renewing	renew	VBG
60025	1257	9	them	-PRON-	PRP
60025	1257	10	as	as	IN
60025	1257	11	they	-PRON-	PRP
60025	1257	12	go	go	VBP
60025	1257	13	out	out	RP
60025	1257	14	.	.	.
60025	1258	1	Take	take	VB
60025	1258	2	the	the	DT
60025	1258	3	gravy	gravy	NN
60025	1258	4	that	that	WDT
60025	1258	5	you	-PRON-	PRP
60025	1258	6	poured	pour	VBD
60025	1258	7	from	from	IN
60025	1258	8	the	the	DT
60025	1258	9	meat	meat	NN
60025	1258	10	,	,	,
60025	1258	11	and	and	CC
60025	1258	12	skim	skim	VB
60025	1258	13	off	off	RP
60025	1258	14	all	all	PDT
60025	1258	15	the	the	DT
60025	1258	16	fat	fat	NN
60025	1258	17	.	.	.
60025	1259	1	Put	put	VB
60025	1259	2	it	-PRON-	PRP
60025	1259	3	into	into	IN
60025	1259	4	a	a	DT
60025	1259	5	sauce	sauce	NN
60025	1259	6	-	-	HYPH
60025	1259	7	pan	pan	NN
60025	1259	8	,	,	,
60025	1259	9	and	and	CC
60025	1259	10	mix	mix	VB
60025	1259	11	with	with	IN
60025	1259	12	it	-PRON-	PRP
60025	1259	13	a	a	DT
60025	1259	14	little	little	JJ
60025	1259	15	butter	butter	NN
60025	1259	16	rolled	roll	VBN
60025	1259	17	in	in	IN
60025	1259	18	flour	flour	NN
60025	1259	19	,	,	,
60025	1259	20	and	and	CC
60025	1259	21	add	add	VB
60025	1259	22	some	some	DT
60025	1259	23	more	more	JJR
60025	1259	24	cloves	clove	NNS
60025	1259	25	and	and	CC
60025	1259	26	wine	wine	NN
60025	1259	27	.	.	.
60025	1260	1	Give	give	VB
60025	1260	2	it	-PRON-	PRP
60025	1260	3	a	a	DT
60025	1260	4	boil	boil	NN
60025	1260	5	up	up	RP
60025	1260	6	.	.	.
60025	1261	1	If	if	IN
60025	1261	2	it	-PRON-	PRP
60025	1261	3	is	be	VBZ
60025	1261	4	not	not	RB
60025	1261	5	well	well	RB
60025	1261	6	browned	brown	VBN
60025	1261	7	,	,	,
60025	1261	8	burn	burn	VB
60025	1261	9	some	some	DT
60025	1261	10	sugar	sugar	NN
60025	1261	11	on	on	IN
60025	1261	12	a	a	DT
60025	1261	13	hot	hot	JJ
60025	1261	14	shovel	shovel	NN
60025	1261	15	,	,	,
60025	1261	16	and	and	CC
60025	1261	17	stir	stir	VB
60025	1261	18	it	-PRON-	PRP
60025	1261	19	in	in	RP
60025	1261	20	.	.	.
60025	1262	1	If	if	IN
60025	1262	2	you	-PRON-	PRP
60025	1262	3	like	like	VBP
60025	1262	4	it	-PRON-	PRP
60025	1262	5	stuffed	stuff	VBD
60025	1262	6	,	,	,
60025	1262	7	have	have	VBP
60025	1262	8	ready	ready	JJ
60025	1262	9	when	when	WRB
60025	1262	10	you	-PRON-	PRP
60025	1262	11	take	take	VBP
60025	1262	12	the	the	DT
60025	1262	13	meat	meat	NN
60025	1262	14	out	out	IN
60025	1262	15	of	of	IN
60025	1262	16	the	the	DT
60025	1262	17	pickle	pickle	NN
60025	1262	18	,	,	,
60025	1262	19	a	a	DT
60025	1262	20	force	force	NN
60025	1262	21	-	-	HYPH
60025	1262	22	meat	meat	NN
60025	1262	23	of	of	IN
60025	1262	24	grated	grate	VBN
60025	1262	25	bread	bread	NN
60025	1262	26	crumbs	crumb	NNS
60025	1262	27	,	,	,
60025	1262	28	sweet	sweet	JJ
60025	1262	29	herbs	herb	NNS
60025	1262	30	,	,	,
60025	1262	31	butter	butter	NN
60025	1262	32	,	,	,
60025	1262	33	spice	spice	NN
60025	1262	34	,	,	,
60025	1262	35	pepper	pepper	NN
60025	1262	36	and	and	CC
60025	1262	37	salt	salt	NN
60025	1262	38	,	,	,
60025	1262	39	and	and	CC
60025	1262	40	minced	mince	VBD
60025	1262	41	parsley	parsley	NNP
60025	1262	42	,	,	,
60025	1262	43	mixed	mix	VBN
60025	1262	44	with	with	IN
60025	1262	45	beaten	beat	VBN
60025	1262	46	yolk	yolk	NNP
60025	1262	47	of	of	IN
60025	1262	48	egg	egg	NN
60025	1262	49	.	.	.
60025	1263	1	Fill	fill	VB
60025	1263	2	with	with	IN
60025	1263	3	this	this	DT
60025	1263	4	the	the	DT
60025	1263	5	opening	opening	NN
60025	1263	6	from	from	IN
60025	1263	7	whence	whence	NN
60025	1263	8	you	-PRON-	PRP
60025	1263	9	took	take	VBD
60025	1263	10	the	the	DT
60025	1263	11	bone	bone	NN
60025	1263	12	,	,	,
60025	1263	13	and	and	CC
60025	1263	14	bind	bind	VB
60025	1263	15	a	a	DT
60025	1263	16	tape	tape	NN
60025	1263	17	firmly	firmly	RB
60025	1263	18	round	round	IN
60025	1263	19	the	the	DT
60025	1263	20	meat	meat	NN
60025	1263	21	.	.	.
60025	1264	1	BEEF	BEEF	NNP
60025	1264	2	BOUILLI	BOUILLI	NNP
60025	1264	3	.	.	.
60025	1265	1	Take	take	VB
60025	1265	2	part	part	NN
60025	1265	3	of	of	IN
60025	1265	4	a	a	DT
60025	1265	5	round	round	NN
60025	1265	6	of	of	IN
60025	1265	7	fresh	fresh	JJ
60025	1265	8	beef	beef	NN
60025	1265	9	(	(	-LRB-
60025	1265	10	or	or	CC
60025	1265	11	if	if	IN
60025	1265	12	you	-PRON-	PRP
60025	1265	13	prefer	prefer	VBP
60025	1265	14	it	-PRON-	PRP
60025	1265	15	a	a	DT
60025	1265	16	piece	piece	NN
60025	1265	17	of	of	IN
60025	1265	18	the	the	DT
60025	1265	19	flank	flank	NN
60025	1265	20	or	or	CC
60025	1265	21	brisket	brisket	NN
60025	1265	22	)	)	-RRB-
60025	1265	23	and	and	CC
60025	1265	24	rub	rub	VB
60025	1265	25	it	-PRON-	PRP
60025	1265	26	with	with	IN
60025	1265	27	salt	salt	NN
60025	1265	28	.	.	.
60025	1266	1	Place	place	NN
60025	1266	2	skewers	skewer	NNS
60025	1266	3	in	in	IN
60025	1266	4	the	the	DT
60025	1266	5	bottom	bottom	NN
60025	1266	6	of	of	IN
60025	1266	7	the	the	DT
60025	1266	8	stew	stew	NN
60025	1266	9	-	-	HYPH
60025	1266	10	pot	pot	NN
60025	1266	11	,	,	,
60025	1266	12	and	and	CC
60025	1266	13	lay	lie	VBD
60025	1266	14	the	the	DT
60025	1266	15	meat	meat	NN
60025	1266	16	upon	upon	IN
60025	1266	17	them	-PRON-	PRP
60025	1266	18	with	with	IN
60025	1266	19	barely	barely	RB
60025	1266	20	water	water	NN
60025	1266	21	enough	enough	JJ
60025	1266	22	to	to	TO
60025	1266	23	cover	cover	VB
60025	1266	24	it	-PRON-	PRP
60025	1266	25	.	.	.
60025	1267	1	To	to	TO
60025	1267	2	enrich	enrich	VB
60025	1267	3	the	the	DT
60025	1267	4	gravy	gravy	NN
60025	1267	5	you	-PRON-	PRP
60025	1267	6	may	may	MD
60025	1267	7	add	add	VB
60025	1267	8	the	the	DT
60025	1267	9	necks	neck	NNS
60025	1267	10	and	and	CC
60025	1267	11	other	other	JJ
60025	1267	12	trimmings	trimming	NNS
60025	1267	13	of	of	IN
60025	1267	14	whatever	whatever	WDT
60025	1267	15	poultry	poultry	NN
60025	1267	16	you	-PRON-	PRP
60025	1267	17	may	may	MD
60025	1267	18	happen	happen	VB
60025	1267	19	to	to	TO
60025	1267	20	have	have	VB
60025	1267	21	;	;	:
60025	1267	22	also	also	RB
60025	1267	23	the	the	DT
60025	1267	24	root	root	NN
60025	1267	25	of	of	IN
60025	1267	26	tongue	tongue	NN
60025	1267	27	,	,	,
60025	1267	28	if	if	IN
60025	1267	29	convenient	convenient	JJ
60025	1267	30	.	.	.
60025	1268	1	Cover	cover	VB
60025	1268	2	the	the	DT
60025	1268	3	pot	pot	NN
60025	1268	4	,	,	,
60025	1268	5	and	and	CC
60025	1268	6	set	set	VBD
60025	1268	7	it	-PRON-	PRP
60025	1268	8	over	over	IN
60025	1268	9	a	a	DT
60025	1268	10	quick	quick	JJ
60025	1268	11	fire	fire	NN
60025	1268	12	.	.	.
60025	1269	1	When	when	WRB
60025	1269	2	it	-PRON-	PRP
60025	1269	3	boils	boil	VBZ
60025	1269	4	and	and	CC
60025	1269	5	the	the	DT
60025	1269	6	scum	scum	NN
60025	1269	7	has	have	VBZ
60025	1269	8	risen	rise	VBN
60025	1269	9	,	,	,
60025	1269	10	skim	skim	VB
60025	1269	11	it	-PRON-	PRP
60025	1269	12	well	well	RB
60025	1269	13	,	,	,
60025	1269	14	and	and	CC
60025	1269	15	then	then	RB
60025	1269	16	diminish	diminish	VB
60025	1269	17	the	the	DT
60025	1269	18	fire	fire	NN
60025	1269	19	so	so	IN
60025	1269	20	that	that	IN
60025	1269	21	the	the	DT
60025	1269	22	meat	meat	NN
60025	1269	23	shall	shall	MD
60025	1269	24	only	only	RB
60025	1269	25	simmer	simmer	NN
60025	1269	26	;	;	:
60025	1269	27	or	or	CC
60025	1269	28	you	-PRON-	PRP
60025	1269	29	may	may	MD
60025	1269	30	set	set	VB
60025	1269	31	the	the	DT
60025	1269	32	pot	pot	NN
60025	1269	33	on	on	IN
60025	1269	34	hot	hot	JJ
60025	1269	35	coals	coal	NNS
60025	1269	36	.	.	.
60025	1270	1	Then	then	RB
60025	1270	2	put	put	VB
60025	1270	3	in	in	RP
60025	1270	4	four	four	CD
60025	1270	5	or	or	CC
60025	1270	6	five	five	CD
60025	1270	7	carrots	carrot	NNS
60025	1270	8	sliced	slice	VBD
60025	1270	9	thin	thin	JJ
60025	1270	10	,	,	,
60025	1270	11	a	a	DT
60025	1270	12	head	head	NN
60025	1270	13	of	of	IN
60025	1270	14	celery	celery	NN
60025	1270	15	cut	cut	VBN
60025	1270	16	up	up	RP
60025	1270	17	,	,	,
60025	1270	18	and	and	CC
60025	1270	19	four	four	CD
60025	1270	20	or	or	CC
60025	1270	21	five	five	CD
60025	1270	22	sliced	slice	VBN
60025	1270	23	turnips	turnip	NNS
60025	1270	24	.	.	.
60025	1271	1	Add	add	VB
60025	1271	2	a	a	DT
60025	1271	3	bunch	bunch	NN
60025	1271	4	of	of	IN
60025	1271	5	sweet	sweet	JJ
60025	1271	6	herbs	herb	NNS
60025	1271	7	,	,	,
60025	1271	8	and	and	CC
60025	1271	9	a	a	DT
60025	1271	10	small	small	JJ
60025	1271	11	table	table	NN
60025	1271	12	-	-	HYPH
60025	1271	13	spoonful	spoonful	JJ
60025	1271	14	of	of	IN
60025	1271	15	black	black	JJ
60025	1271	16	peppercorns	peppercorn	NNS
60025	1271	17	tied	tie	VBN
60025	1271	18	in	in	IN
60025	1271	19	a	a	DT
60025	1271	20	thin	thin	JJ
60025	1271	21	muslin	muslin	NN
60025	1271	22	rag	rag	NN
60025	1271	23	.	.	.
60025	1272	1	Let	let	VB
60025	1272	2	it	-PRON-	PRP
60025	1272	3	stew	stew	VB
60025	1272	4	slowly	slowly	RB
60025	1272	5	for	for	IN
60025	1272	6	four	four	CD
60025	1272	7	or	or	CC
60025	1272	8	five	five	CD
60025	1272	9	hours	hour	NNS
60025	1272	10	,	,	,
60025	1272	11	and	and	CC
60025	1272	12	then	then	RB
60025	1272	13	add	add	VB
60025	1272	14	a	a	DT
60025	1272	15	dozen	dozen	NN
60025	1272	16	very	very	RB
60025	1272	17	small	small	JJ
60025	1272	18	onions	onion	NNS
60025	1272	19	roasted	roast	VBN
60025	1272	20	and	and	CC
60025	1272	21	peeled	peel	VBD
60025	1272	22	,	,	,
60025	1272	23	and	and	CC
60025	1272	24	a	a	DT
60025	1272	25	large	large	JJ
60025	1272	26	table	table	NN
60025	1272	27	-	-	HYPH
60025	1272	28	spoonful	spoonful	JJ
60025	1272	29	of	of	IN
60025	1272	30	capers	caper	NNS
60025	1272	31	or	or	CC
60025	1272	32	nasturtians	nasturtian	NNS
60025	1272	33	.	.	.
60025	1273	1	You	-PRON-	PRP
60025	1273	2	may	may	MD
60025	1273	3	,	,	,
60025	1273	4	if	if	IN
60025	1273	5	you	-PRON-	PRP
60025	1273	6	choose	choose	VBP
60025	1273	7	,	,	,
60025	1273	8	stick	stick	VB
60025	1273	9	a	a	DT
60025	1273	10	clove	clove	NN
60025	1273	11	in	in	IN
60025	1273	12	each	each	DT
60025	1273	13	onion	onion	NN
60025	1273	14	.	.	.
60025	1274	1	Simmer	simmer	VB
60025	1274	2	it	-PRON-	PRP
60025	1274	3	half	half	PDT
60025	1274	4	an	an	DT
60025	1274	5	hour	hour	NN
60025	1274	6	longer	long	RBR
60025	1274	7	,	,	,
60025	1274	8	then	then	RB
60025	1274	9	take	take	VB
60025	1274	10	up	up	RP
60025	1274	11	the	the	DT
60025	1274	12	meat	meat	NN
60025	1274	13	,	,	,
60025	1274	14	and	and	CC
60025	1274	15	place	place	VB
60025	1274	16	it	-PRON-	PRP
60025	1274	17	in	in	IN
60025	1274	18	a	a	DT
60025	1274	19	dish	dish	NN
60025	1274	20	,	,	,
60025	1274	21	laying	lay	VBG
60025	1274	22	the	the	DT
60025	1274	23	vegetables	vegetable	NNS
60025	1274	24	round	round	IN
60025	1274	25	it	-PRON-	PRP
60025	1274	26	.	.	.
60025	1275	1	Skim	Skim	NNP
60025	1275	2	and	and	CC
60025	1275	3	strain	strain	VB
60025	1275	4	the	the	DT
60025	1275	5	gravy	gravy	NN
60025	1275	6	;	;	:
60025	1275	7	season	season	VB
60025	1275	8	it	-PRON-	PRP
60025	1275	9	with	with	IN
60025	1275	10	catchup	catchup	NNP
60025	1275	11	,	,	,
60025	1275	12	and	and	CC
60025	1275	13	made	make	VBD
60025	1275	14	mustard	mustard	NN
60025	1275	15	,	,	,
60025	1275	16	and	and	CC
60025	1275	17	serve	serve	VB
60025	1275	18	it	-PRON-	PRP
60025	1275	19	up	up	RP
60025	1275	20	in	in	IN
60025	1275	21	a	a	DT
60025	1275	22	boat	boat	NN
60025	1275	23	.	.	.
60025	1276	1	Mutton	Mutton	NNP
60025	1276	2	may	may	MD
60025	1276	3	be	be	VB
60025	1276	4	cooked	cook	VBN
60025	1276	5	in	in	IN
60025	1276	6	this	this	DT
60025	1276	7	manner	manner	NN
60025	1276	8	.	.	.
60025	1277	1	HASHED	HASHED	NNP
60025	1277	2	BEEF	BEEF	NNP
60025	1277	3	.	.	.
60025	1278	1	Take	take	VB
60025	1278	2	some	some	DT
60025	1278	3	roast	roast	NN
60025	1278	4	beef	beef	NN
60025	1278	5	that	that	WDT
60025	1278	6	has	have	VBZ
60025	1278	7	been	be	VBN
60025	1278	8	rather	rather	RB
60025	1278	9	under	under	RB
60025	1278	10	-	-	HYPH
60025	1278	11	done	do	VBN
60025	1278	12	,	,	,
60025	1278	13	and	and	CC
60025	1278	14	having	have	VBG
60025	1278	15	cut	cut	VBN
60025	1278	16	off	off	RP
60025	1278	17	the	the	DT
60025	1278	18	fat	fat	NN
60025	1278	19	and	and	CC
60025	1278	20	skin	skin	NN
60025	1278	21	,	,	,
60025	1278	22	put	put	VBD
60025	1278	23	the	the	DT
60025	1278	24	trimmings	trimming	NNS
60025	1278	25	with	with	IN
60025	1278	26	the	the	DT
60025	1278	27	bones	bone	NNS
60025	1278	28	broken	break	VBN
60025	1278	29	up	up	RP
60025	1278	30	into	into	IN
60025	1278	31	a	a	DT
60025	1278	32	stew	stew	NN
60025	1278	33	-	-	HYPH
60025	1278	34	pan	pan	NN
60025	1278	35	with	with	IN
60025	1278	36	two	two	CD
60025	1278	37	large	large	JJ
60025	1278	38	onions	onion	NNS
60025	1278	39	sliced	slice	VBN
60025	1278	40	,	,	,
60025	1278	41	a	a	DT
60025	1278	42	few	few	JJ
60025	1278	43	sliced	sliced	JJ
60025	1278	44	potatoes	potato	NNS
60025	1278	45	,	,	,
60025	1278	46	and	and	CC
60025	1278	47	a	a	DT
60025	1278	48	bunch	bunch	NN
60025	1278	49	of	of	IN
60025	1278	50	sweet	sweet	JJ
60025	1278	51	herbs	herb	NNS
60025	1278	52	.	.	.
60025	1279	1	Add	add	VB
60025	1279	2	about	about	IN
60025	1279	3	a	a	DT
60025	1279	4	pint	pint	NN
60025	1279	5	of	of	IN
60025	1279	6	warm	warm	JJ
60025	1279	7	water	water	NN
60025	1279	8	,	,	,
60025	1279	9	or	or	CC
60025	1279	10	broth	broth	NN
60025	1279	11	if	if	IN
60025	1279	12	you	-PRON-	PRP
60025	1279	13	have	have	VBP
60025	1279	14	it	-PRON-	PRP
60025	1279	15	.	.	.
60025	1280	1	This	this	DT
60025	1280	2	is	be	VBZ
60025	1280	3	to	to	TO
60025	1280	4	make	make	VB
60025	1280	5	the	the	DT
60025	1280	6	gravy	gravy	NN
60025	1280	7	.	.	.
60025	1281	1	Cover	cover	VB
60025	1281	2	it	-PRON-	PRP
60025	1281	3	closely	closely	RB
60025	1281	4	,	,	,
60025	1281	5	and	and	CC
60025	1281	6	let	let	VB
60025	1281	7	it	-PRON-	PRP
60025	1281	8	simmer	simmer	VB
60025	1281	9	for	for	IN
60025	1281	10	about	about	RB
60025	1281	11	an	an	DT
60025	1281	12	hour	hour	NN
60025	1281	13	.	.	.
60025	1282	1	Then	then	RB
60025	1282	2	skim	skim	NNP
60025	1282	3	and	and	CC
60025	1282	4	strain	strain	VB
60025	1282	5	it	-PRON-	PRP
60025	1282	6	,	,	,
60025	1282	7	carefully	carefully	RB
60025	1282	8	removing	remove	VBG
60025	1282	9	every	every	DT
60025	1282	10	particle	particle	NN
60025	1282	11	of	of	IN
60025	1282	12	fat	fat	NN
60025	1282	13	.	.	.
60025	1283	1	Take	take	VB
60025	1283	2	another	another	DT
60025	1283	3	stew	stew	NN
60025	1283	4	-	-	HYPH
60025	1283	5	pot	pot	NN
60025	1283	6	,	,	,
60025	1283	7	and	and	CC
60025	1283	8	melt	melt	VB
60025	1283	9	in	in	IN
60025	1283	10	it	-PRON-	PRP
60025	1283	11	a	a	DT
60025	1283	12	piece	piece	NN
60025	1283	13	of	of	IN
60025	1283	14	butter	butter	NN
60025	1283	15	,	,	,
60025	1283	16	about	about	IN
60025	1283	17	the	the	DT
60025	1283	18	size	size	NN
60025	1283	19	of	of	IN
60025	1283	20	a	a	DT
60025	1283	21	large	large	JJ
60025	1283	22	walnut	walnut	NN
60025	1283	23	.	.	.
60025	1284	1	When	when	WRB
60025	1284	2	it	-PRON-	PRP
60025	1284	3	has	have	VBZ
60025	1284	4	melted	melt	VBN
60025	1284	5	,	,	,
60025	1284	6	shake	shake	VB
60025	1284	7	in	in	IN
60025	1284	8	a	a	DT
60025	1284	9	spoonful	spoonful	NN
60025	1284	10	of	of	IN
60025	1284	11	flour	flour	NN
60025	1284	12	.	.	.
60025	1285	1	Stir	stir	VB
60025	1285	2	it	-PRON-	PRP
60025	1285	3	a	a	DT
60025	1285	4	few	few	JJ
60025	1285	5	minutes	minute	NNS
60025	1285	6	,	,	,
60025	1285	7	and	and	CC
60025	1285	8	then	then	RB
60025	1285	9	add	add	VB
60025	1285	10	to	to	IN
60025	1285	11	it	-PRON-	PRP
60025	1285	12	the	the	DT
60025	1285	13	strained	strained	JJ
60025	1285	14	gravy	gravy	NN
60025	1285	15	.	.	.
60025	1286	1	Let	let	VB
60025	1286	2	it	-PRON-	PRP
60025	1286	3	come	come	VB
60025	1286	4	to	to	IN
60025	1286	5	a	a	DT
60025	1286	6	boil	boil	NN
60025	1286	7	,	,	,
60025	1286	8	and	and	CC
60025	1286	9	then	then	RB
60025	1286	10	put	put	VBD
60025	1286	11	to	to	IN
60025	1286	12	it	-PRON-	PRP
60025	1286	13	a	a	DT
60025	1286	14	table	table	NN
60025	1286	15	-	-	HYPH
60025	1286	16	spoonful	spoonful	JJ
60025	1286	17	of	of	IN
60025	1286	18	catchup	catchup	NN
60025	1286	19	,	,	,
60025	1286	20	and	and	CC
60025	1286	21	the	the	DT
60025	1286	22	beef	beef	NN
60025	1286	23	cut	cut	VBN
60025	1286	24	either	either	CC
60025	1286	25	in	in	IN
60025	1286	26	thin	thin	JJ
60025	1286	27	small	small	JJ
60025	1286	28	slices	slice	NNS
60025	1286	29	or	or	CC
60025	1286	30	in	in	IN
60025	1286	31	mouthfuls	mouthful	NNS
60025	1286	32	.	.	.
60025	1287	1	Let	let	VB
60025	1287	2	it	-PRON-	PRP
60025	1287	3	simmer	simmer	VB
60025	1287	4	from	from	IN
60025	1287	5	five	five	CD
60025	1287	6	to	to	TO
60025	1287	7	ten	ten	CD
60025	1287	8	minutes	minute	NNS
60025	1287	9	,	,	,
60025	1287	10	but	but	CC
60025	1287	11	do	do	VBP
60025	1287	12	not	not	RB
60025	1287	13	allow	allow	VB
60025	1287	14	it	-PRON-	PRP
60025	1287	15	to	to	TO
60025	1287	16	boil	boil	VB
60025	1287	17	,	,	,
60025	1287	18	lest	lest	IN
60025	1287	19	(	(	-LRB-
60025	1287	20	having	have	VBG
60025	1287	21	been	be	VBN
60025	1287	22	cooked	cook	VBN
60025	1287	23	already	already	RB
60025	1287	24	)	)	-RRB-
60025	1287	25	it	-PRON-	PRP
60025	1287	26	should	should	MD
60025	1287	27	become	become	VB
60025	1287	28	tasteless	tasteless	JJ
60025	1287	29	and	and	CC
60025	1287	30	insipid	insipid	JJ
60025	1287	31	.	.	.
60025	1288	1	Serve	serve	VB
60025	1288	2	it	-PRON-	PRP
60025	1288	3	up	up	RP
60025	1288	4	in	in	IN
60025	1288	5	a	a	DT
60025	1288	6	deep	deep	JJ
60025	1288	7	dish	dish	NN
60025	1288	8	with	with	IN
60025	1288	9	thin	thin	JJ
60025	1288	10	slices	slice	NNS
60025	1288	11	of	of	IN
60025	1288	12	toast	toast	NN
60025	1288	13	cut	cut	NN
60025	1288	14	into	into	IN
60025	1288	15	triangular	triangular	JJ
60025	1288	16	or	or	CC
60025	1288	17	pointed	pointed	JJ
60025	1288	18	pieces	piece	NNS
60025	1288	19	,	,	,
60025	1288	20	the	the	DT
60025	1288	21	crust	crust	NN
60025	1288	22	omitted	omit	VBD
60025	1288	23	.	.	.
60025	1289	1	Dip	dip	VB
60025	1289	2	the	the	DT
60025	1289	3	toast	toast	NN
60025	1289	4	in	in	IN
60025	1289	5	the	the	DT
60025	1289	6	gravy	gravy	NN
60025	1289	7	,	,	,
60025	1289	8	and	and	CC
60025	1289	9	lay	lie	VBD
60025	1289	10	the	the	DT
60025	1289	11	pieces	piece	NNS
60025	1289	12	in	in	IN
60025	1289	13	regular	regular	JJ
60025	1289	14	order	order	NN
60025	1289	15	round	round	IN
60025	1289	16	the	the	DT
60025	1289	17	sides	side	NNS
60025	1289	18	of	of	IN
60025	1289	19	the	the	DT
60025	1289	20	dish	dish	NN
60025	1289	21	.	.	.
60025	1290	1	You	-PRON-	PRP
60025	1290	2	may	may	MD
60025	1290	3	hash	hash	VB
60025	1290	4	mutton	mutton	NN
60025	1290	5	or	or	CC
60025	1290	6	veal	veal	NN
60025	1290	7	in	in	IN
60025	1290	8	the	the	DT
60025	1290	9	same	same	JJ
60025	1290	10	manner	manner	NN
60025	1290	11	,	,	,
60025	1290	12	adding	add	VBG
60025	1290	13	sliced	slice	VBN
60025	1290	14	carrots	carrot	NNS
60025	1290	15	,	,	,
60025	1290	16	turnips	turnip	NNS
60025	1290	17	,	,	,
60025	1290	18	potatoes	potato	NNS
60025	1290	19	,	,	,
60025	1290	20	or	or	CC
60025	1290	21	any	any	DT
60025	1290	22	vegetables	vegetable	NNS
60025	1290	23	you	-PRON-	PRP
60025	1290	24	please	please	VBP
60025	1290	25	.	.	.
60025	1291	1	Tomatas	Tomatas	NNP
60025	1291	2	are	be	VBP
60025	1291	3	an	an	DT
60025	1291	4	improvement	improvement	NN
60025	1291	5	.	.	.
60025	1292	1	To	to	TO
60025	1292	2	hash	hash	VB
60025	1292	3	cold	cold	JJ
60025	1292	4	meat	meat	NN
60025	1292	5	is	be	VBZ
60025	1292	6	an	an	DT
60025	1292	7	economical	economical	JJ
60025	1292	8	way	way	NN
60025	1292	9	of	of	IN
60025	1292	10	using	use	VBG
60025	1292	11	it	-PRON-	PRP
60025	1292	12	;	;	:
60025	1292	13	but	but	CC
60025	1292	14	there	there	EX
60025	1292	15	is	be	VBZ
60025	1292	16	little	little	JJ
60025	1292	17	or	or	CC
60025	1292	18	no	no	DT
60025	1292	19	nutriment	nutriment	NN
60025	1292	20	in	in	IN
60025	1292	21	it	-PRON-	PRP
60025	1292	22	after	after	IN
60025	1292	23	being	be	VBG
60025	1292	24	twice	twice	RB
60025	1292	25	cooked	cook	VBN
60025	1292	26	,	,	,
60025	1292	27	and	and	CC
60025	1292	28	the	the	DT
60025	1292	29	natural	natural	JJ
60025	1292	30	flavour	flavour	NN
60025	1292	31	is	be	VBZ
60025	1292	32	much	much	RB
60025	1292	33	impaired	impair	VBN
60025	1292	34	by	by	IN
60025	1292	35	the	the	DT
60025	1292	36	process	process	NN
60025	1292	37	.	.	.
60025	1293	1	Hashed	Hashed	NNP
60025	1293	2	meat	meat	NN
60025	1293	3	would	would	MD
60025	1293	4	always	always	RB
60025	1293	5	be	be	VB
60025	1293	6	much	much	RB
60025	1293	7	better	well	JJR
60025	1293	8	if	if	IN
60025	1293	9	the	the	DT
60025	1293	10	slices	slice	NNS
60025	1293	11	were	be	VBD
60025	1293	12	cut	cut	VBN
60025	1293	13	from	from	IN
60025	1293	14	the	the	DT
60025	1293	15	joint	joint	JJ
60025	1293	16	or	or	CC
60025	1293	17	large	large	JJ
60025	1293	18	piece	piece	NN
60025	1293	19	as	as	RB
60025	1293	20	soon	soon	RB
60025	1293	21	as	as	IN
60025	1293	22	it	-PRON-	PRP
60025	1293	23	leaves	leave	VBZ
60025	1293	24	the	the	DT
60025	1293	25	table	table	NN
60025	1293	26	,	,	,
60025	1293	27	and	and	CC
60025	1293	28	soaked	soak	VBD
60025	1293	29	in	in	IN
60025	1293	30	the	the	DT
60025	1293	31	gravy	gravy	NN
60025	1293	32	till	till	IN
60025	1293	33	next	next	JJ
60025	1293	34	day	day	NN
60025	1293	35	.	.	.
60025	1294	1	BEEF	BEEF	NNP
60025	1294	2	CAKES	CAKES	NNP
60025	1294	3	.	.	.
60025	1295	1	Take	take	VB
60025	1295	2	some	some	DT
60025	1295	3	cold	cold	JJ
60025	1295	4	roast	roast	NN
60025	1295	5	beef	beef	NN
60025	1295	6	that	that	WDT
60025	1295	7	has	have	VBZ
60025	1295	8	been	be	VBN
60025	1295	9	under	under	RB
60025	1295	10	-	-	HYPH
60025	1295	11	done	do	VBN
60025	1295	12	,	,	,
60025	1295	13	and	and	CC
60025	1295	14	mince	mince	VB
60025	1295	15	it	-PRON-	PRP
60025	1295	16	very	very	RB
60025	1295	17	fine	fine	JJ
60025	1295	18	.	.	.
60025	1296	1	Mix	mix	VB
60025	1296	2	with	with	IN
60025	1296	3	it	-PRON-	PRP
60025	1296	4	grated	grate	VBD
60025	1296	5	bread	bread	NN
60025	1296	6	crumbs	crumb	NNS
60025	1296	7	,	,	,
60025	1296	8	and	and	CC
60025	1296	9	a	a	DT
60025	1296	10	little	little	JJ
60025	1296	11	chopped	chopped	JJ
60025	1296	12	onion	onion	NN
60025	1296	13	and	and	CC
60025	1296	14	parsley	parsley	NN
60025	1296	15	.	.	.
60025	1297	1	Season	season	VB
60025	1297	2	it	-PRON-	PRP
60025	1297	3	with	with	IN
60025	1297	4	pepper	pepper	NN
60025	1297	5	and	and	CC
60025	1297	6	salt	salt	NN
60025	1297	7	,	,	,
60025	1297	8	and	and	CC
60025	1297	9	moisten	moisten	VB
60025	1297	10	it	-PRON-	PRP
60025	1297	11	with	with	IN
60025	1297	12	some	some	DT
60025	1297	13	beef	beef	NN
60025	1297	14	-	-	HYPH
60025	1297	15	dripping	drip	VBG
60025	1297	16	and	and	CC
60025	1297	17	a	a	DT
60025	1297	18	little	little	JJ
60025	1297	19	walnut	walnut	NN
60025	1297	20	or	or	CC
60025	1297	21	onion	onion	NN
60025	1297	22	pickle	pickle	NN
60025	1297	23	.	.	.
60025	1298	1	Some	some	DT
60025	1298	2	scraped	scrape	VBD
60025	1298	3	cold	cold	JJ
60025	1298	4	tongue	tongue	NN
60025	1298	5	or	or	CC
60025	1298	6	ham	ham	NN
60025	1298	7	will	will	MD
60025	1298	8	be	be	VB
60025	1298	9	found	find	VBN
60025	1298	10	an	an	DT
60025	1298	11	improvement	improvement	NN
60025	1298	12	.	.	.
60025	1299	1	Make	make	VB
60025	1299	2	it	-PRON-	PRP
60025	1299	3	into	into	IN
60025	1299	4	broad	broad	JJ
60025	1299	5	flat	flat	JJ
60025	1299	6	cakes	cake	NNS
60025	1299	7	,	,	,
60025	1299	8	and	and	CC
60025	1299	9	spread	spread	VB
60025	1299	10	a	a	DT
60025	1299	11	coat	coat	NN
60025	1299	12	of	of	IN
60025	1299	13	mashed	mashed	JJ
60025	1299	14	potato	potato	NN
60025	1299	15	thinly	thinly	RB
60025	1299	16	on	on	IN
60025	1299	17	the	the	DT
60025	1299	18	top	top	JJ
60025	1299	19	and	and	CC
60025	1299	20	bottom	bottom	NN
60025	1299	21	of	of	IN
60025	1299	22	each	each	DT
60025	1299	23	.	.	.
60025	1300	1	Lay	lay	VB
60025	1300	2	a	a	DT
60025	1300	3	small	small	JJ
60025	1300	4	bit	bit	NN
60025	1300	5	of	of	IN
60025	1300	6	butter	butter	NN
60025	1300	7	on	on	IN
60025	1300	8	the	the	DT
60025	1300	9	top	top	NN
60025	1300	10	of	of	IN
60025	1300	11	every	every	DT
60025	1300	12	cake	cake	NN
60025	1300	13	,	,	,
60025	1300	14	and	and	CC
60025	1300	15	set	set	VBD
60025	1300	16	them	-PRON-	PRP
60025	1300	17	in	in	IN
60025	1300	18	an	an	DT
60025	1300	19	oven	oven	NN
60025	1300	20	to	to	TO
60025	1300	21	warm	warm	JJ
60025	1300	22	and	and	CC
60025	1300	23	brown	brown	JJ
60025	1300	24	.	.	.
60025	1301	1	Beef	beef	NN
60025	1301	2	cakes	cake	NNS
60025	1301	3	are	be	VBP
60025	1301	4	frequently	frequently	RB
60025	1301	5	a	a	DT
60025	1301	6	breakfast	breakfast	NN
60025	1301	7	dish	dish	NN
60025	1301	8	.	.	.
60025	1302	1	Any	any	DT
60025	1302	2	other	other	JJ
60025	1302	3	cold	cold	JJ
60025	1302	4	fresh	fresh	JJ
60025	1302	5	meat	meat	NN
60025	1302	6	may	may	MD
60025	1302	7	be	be	VB
60025	1302	8	prepared	prepare	VBN
60025	1302	9	in	in	IN
60025	1302	10	the	the	DT
60025	1302	11	same	same	JJ
60025	1302	12	manner	manner	NN
60025	1302	13	.	.	.
60025	1303	1	Cold	cold	JJ
60025	1303	2	roast	roast	NN
60025	1303	3	beef	beef	NN
60025	1303	4	may	may	MD
60025	1303	5	be	be	VB
60025	1303	6	cut	cut	VBN
60025	1303	7	into	into	IN
60025	1303	8	slices	slice	NNS
60025	1303	9	,	,	,
60025	1303	10	seasoned	season	VBN
60025	1303	11	with	with	IN
60025	1303	12	salt	salt	NN
60025	1303	13	and	and	CC
60025	1303	14	pepper	pepper	NN
60025	1303	15	,	,	,
60025	1303	16	broiled	broil	VBD
60025	1303	17	a	a	DT
60025	1303	18	few	few	JJ
60025	1303	19	minutes	minute	NNS
60025	1303	20	over	over	IN
60025	1303	21	a	a	DT
60025	1303	22	clear	clear	JJ
60025	1303	23	fire	fire	NN
60025	1303	24	,	,	,
60025	1303	25	and	and	CC
60025	1303	26	served	serve	VBD
60025	1303	27	up	up	RP
60025	1303	28	hot	hot	RB
60025	1303	29	with	with	IN
60025	1303	30	a	a	DT
60025	1303	31	little	little	JJ
60025	1303	32	butter	butter	NN
60025	1303	33	spread	spread	NN
60025	1303	34	on	on	IN
60025	1303	35	them	-PRON-	PRP
60025	1303	36	.	.	.
60025	1304	1	TO	to	TO
60025	1304	2	ROAST	ROAST	NNP
60025	1304	3	A	A	NNP
60025	1304	4	BEEF	BEEF	NNP
60025	1304	5	'S	's	POS
60025	1304	6	HEART	heart	NN
60025	1304	7	.	.	.
60025	1305	1	Cut	cut	VB
60025	1305	2	open	open	VB
60025	1305	3	the	the	DT
60025	1305	4	heart	heart	NN
60025	1305	5	,	,	,
60025	1305	6	and	and	CC
60025	1305	7	(	(	-LRB-
60025	1305	8	having	have	VBG
60025	1305	9	removed	remove	VBN
60025	1305	10	the	the	DT
60025	1305	11	ventricles	ventricle	NNS
60025	1305	12	)	)	-RRB-
60025	1305	13	soak	soak	VB
60025	1305	14	it	-PRON-	PRP
60025	1305	15	in	in	IN
60025	1305	16	cold	cold	JJ
60025	1305	17	water	water	NN
60025	1305	18	to	to	TO
60025	1305	19	free	free	VB
60025	1305	20	it	-PRON-	PRP
60025	1305	21	from	from	IN
60025	1305	22	the	the	DT
60025	1305	23	blood	blood	NN
60025	1305	24	.	.	.
60025	1306	1	Parboil	Parboil	NNP
60025	1306	2	it	-PRON-	PRP
60025	1306	3	about	about	RB
60025	1306	4	ten	ten	CD
60025	1306	5	minutes	minute	NNS
60025	1306	6	.	.	.
60025	1307	1	Prepare	prepare	VB
60025	1307	2	a	a	DT
60025	1307	3	force	force	NN
60025	1307	4	-	-	HYPH
60025	1307	5	meat	meat	NN
60025	1307	6	of	of	IN
60025	1307	7	grated	grate	VBN
60025	1307	8	bread	bread	NN
60025	1307	9	crumbs	crumb	NNS
60025	1307	10	,	,	,
60025	1307	11	butter	butter	NN
60025	1307	12	or	or	CC
60025	1307	13	minced	mince	VBN
60025	1307	14	suet	suet	NN
60025	1307	15	,	,	,
60025	1307	16	sweet	sweet	JJ
60025	1307	17	marjoram	marjoram	NNP
60025	1307	18	and	and	CC
60025	1307	19	parsley	parsley	NN
60025	1307	20	chopped	chop	VBD
60025	1307	21	fine	fine	RB
60025	1307	22	,	,	,
60025	1307	23	a	a	DT
60025	1307	24	little	little	JJ
60025	1307	25	grated	grate	VBN
60025	1307	26	lemon	lemon	NN
60025	1307	27	-	-	HYPH
60025	1307	28	peel	peel	NN
60025	1307	29	,	,	,
60025	1307	30	nutmeg	nutmeg	NN
60025	1307	31	,	,	,
60025	1307	32	pepper	pepper	NN
60025	1307	33	,	,	,
60025	1307	34	and	and	CC
60025	1307	35	salt	salt	NN
60025	1307	36	to	to	IN
60025	1307	37	your	-PRON-	PRP$
60025	1307	38	taste	taste	NN
60025	1307	39	,	,	,
60025	1307	40	and	and	CC
60025	1307	41	some	some	DT
60025	1307	42	yolk	yolk	NN
60025	1307	43	of	of	IN
60025	1307	44	egg	egg	NN
60025	1307	45	to	to	TO
60025	1307	46	bind	bind	VB
60025	1307	47	the	the	DT
60025	1307	48	ingredients	ingredient	NNS
60025	1307	49	.	.	.
60025	1308	1	Stuff	stuff	NN
60025	1308	2	the	the	DT
60025	1308	3	heart	heart	NN
60025	1308	4	with	with	IN
60025	1308	5	the	the	DT
60025	1308	6	force	force	NN
60025	1308	7	-	-	HYPH
60025	1308	8	meat	meat	NN
60025	1308	9	,	,	,
60025	1308	10	and	and	CC
60025	1308	11	secure	secure	VB
60025	1308	12	the	the	DT
60025	1308	13	opening	opening	NN
60025	1308	14	by	by	IN
60025	1308	15	tying	tie	VBG
60025	1308	16	a	a	DT
60025	1308	17	string	string	NN
60025	1308	18	around	around	IN
60025	1308	19	it	-PRON-	PRP
60025	1308	20	.	.	.
60025	1309	1	Put	put	VB
60025	1309	2	it	-PRON-	PRP
60025	1309	3	on	on	IN
60025	1309	4	a	a	DT
60025	1309	5	spit	spit	NN
60025	1309	6	,	,	,
60025	1309	7	and	and	CC
60025	1309	8	roast	roast	VB
60025	1309	9	it	-PRON-	PRP
60025	1309	10	till	till	IN
60025	1309	11	it	-PRON-	PRP
60025	1309	12	is	be	VBZ
60025	1309	13	tender	tender	JJ
60025	1309	14	throughout	throughout	IN
60025	1309	15	.	.	.
60025	1310	1	Add	add	VB
60025	1310	2	to	to	IN
60025	1310	3	the	the	DT
60025	1310	4	gravy	gravy	NN
60025	1310	5	a	a	DT
60025	1310	6	piece	piece	NN
60025	1310	7	of	of	IN
60025	1310	8	butter	butter	NN
60025	1310	9	rolled	roll	VBN
60025	1310	10	in	in	IN
60025	1310	11	flour	flour	NN
60025	1310	12	,	,	,
60025	1310	13	and	and	CC
60025	1310	14	a	a	DT
60025	1310	15	glass	glass	NN
60025	1310	16	of	of	IN
60025	1310	17	red	red	JJ
60025	1310	18	wine	wine	NN
60025	1310	19	.	.	.
60025	1311	1	Serve	serve	VB
60025	1311	2	up	up	RP
60025	1311	3	the	the	DT
60025	1311	4	heart	heart	NN
60025	1311	5	very	very	RB
60025	1311	6	hot	hot	JJ
60025	1311	7	in	in	IN
60025	1311	8	a	a	DT
60025	1311	9	covered	covered	JJ
60025	1311	10	dish	dish	NN
60025	1311	11	.	.	.
60025	1312	1	It	-PRON-	PRP
60025	1312	2	chills	chill	VBZ
60025	1312	3	immediately	immediately	RB
60025	1312	4	.	.	.
60025	1313	1	Eat	eat	VB
60025	1313	2	currant	currant	NN
60025	1313	3	jelly	jelly	RB
60025	1313	4	with	with	IN
60025	1313	5	it	-PRON-	PRP
60025	1313	6	.	.	.
60025	1314	1	Boiled	boil	VBN
60025	1314	2	beef	beef	NN
60025	1314	3	's	's	POS
60025	1314	4	heart	heart	NN
60025	1314	5	is	be	VBZ
60025	1314	6	frequently	frequently	RB
60025	1314	7	used	use	VBN
60025	1314	8	in	in	IN
60025	1314	9	mince	mince	NN
60025	1314	10	pies	pie	NNS
60025	1314	11	.	.	.
60025	1315	1	TO	to	TO
60025	1315	2	STEW	STEW	NNP
60025	1315	3	A	a	DT
60025	1315	4	BEEF	BEEF	NNP
60025	1315	5	'S	's	POS
60025	1315	6	HEART	heart	NN
60025	1315	7	.	.	.
60025	1316	1	Clean	clean	VB
60025	1316	2	the	the	DT
60025	1316	3	heart	heart	NN
60025	1316	4	,	,	,
60025	1316	5	and	and	CC
60025	1316	6	cut	cut	VBD
60025	1316	7	it	-PRON-	PRP
60025	1316	8	lengthways	lengthway	VBZ
60025	1316	9	into	into	IN
60025	1316	10	large	large	JJ
60025	1316	11	pieces	piece	NNS
60025	1316	12	.	.	.
60025	1317	1	Put	put	VB
60025	1317	2	them	-PRON-	PRP
60025	1317	3	into	into	IN
60025	1317	4	a	a	DT
60025	1317	5	pot	pot	NN
60025	1317	6	with	with	IN
60025	1317	7	a	a	DT
60025	1317	8	little	little	JJ
60025	1317	9	salt	salt	NN
60025	1317	10	and	and	CC
60025	1317	11	pepper	pepper	NN
60025	1317	12	,	,	,
60025	1317	13	and	and	CC
60025	1317	14	cover	cover	VB
60025	1317	15	them	-PRON-	PRP
60025	1317	16	with	with	IN
60025	1317	17	cold	cold	JJ
60025	1317	18	water	water	NN
60025	1317	19	.	.	.
60025	1318	1	Parboil	Parboil	NNP
60025	1318	2	them	-PRON-	PRP
60025	1318	3	for	for	IN
60025	1318	4	a	a	DT
60025	1318	5	quarter	quarter	NN
60025	1318	6	of	of	IN
60025	1318	7	an	an	DT
60025	1318	8	hour	hour	NN
60025	1318	9	,	,	,
60025	1318	10	carefully	carefully	RB
60025	1318	11	skimming	skim	VBG
60025	1318	12	off	off	RP
60025	1318	13	the	the	DT
60025	1318	14	blood	blood	NN
60025	1318	15	that	that	WDT
60025	1318	16	rises	rise	VBZ
60025	1318	17	to	to	IN
60025	1318	18	the	the	DT
60025	1318	19	top	top	NN
60025	1318	20	.	.	.
60025	1319	1	Then	then	RB
60025	1319	2	take	take	VB
60025	1319	3	them	-PRON-	PRP
60025	1319	4	out	out	RP
60025	1319	5	,	,	,
60025	1319	6	cut	cut	VB
60025	1319	7	them	-PRON-	PRP
60025	1319	8	into	into	IN
60025	1319	9	mouthfuls	mouthful	NNS
60025	1319	10	,	,	,
60025	1319	11	and	and	CC
60025	1319	12	having	have	VBG
60025	1319	13	strained	strain	VBN
60025	1319	14	the	the	DT
60025	1319	15	liquid	liquid	NN
60025	1319	16	,	,	,
60025	1319	17	return	return	VB
60025	1319	18	them	-PRON-	PRP
60025	1319	19	to	to	IN
60025	1319	20	it	-PRON-	PRP
60025	1319	21	,	,	,
60025	1319	22	adding	add	VBG
60025	1319	23	a	a	DT
60025	1319	24	head	head	NN
60025	1319	25	or	or	CC
60025	1319	26	two	two	CD
60025	1319	27	of	of	IN
60025	1319	28	chopped	chopped	JJ
60025	1319	29	celery	celery	NN
60025	1319	30	,	,	,
60025	1319	31	a	a	DT
60025	1319	32	few	few	JJ
60025	1319	33	sliced	sliced	JJ
60025	1319	34	onions	onion	NNS
60025	1319	35	,	,	,
60025	1319	36	a	a	DT
60025	1319	37	dozen	dozen	NN
60025	1319	38	potatoes	potato	NNS
60025	1319	39	pared	pare	VBN
60025	1319	40	and	and	CC
60025	1319	41	quartered	quarter	VBD
60025	1319	42	,	,	,
60025	1319	43	and	and	CC
60025	1319	44	a	a	DT
60025	1319	45	piece	piece	NN
60025	1319	46	of	of	IN
60025	1319	47	butter	butter	NN
60025	1319	48	rolled	roll	VBN
60025	1319	49	in	in	IN
60025	1319	50	flour	flour	NN
60025	1319	51	.	.	.
60025	1320	1	Season	season	NN
60025	1320	2	with	with	IN
60025	1320	3	whole	whole	JJ
60025	1320	4	pepper	pepper	NN
60025	1320	5	,	,	,
60025	1320	6	and	and	CC
60025	1320	7	a	a	DT
60025	1320	8	few	few	JJ
60025	1320	9	cloves	clove	NNS
60025	1320	10	if	if	IN
60025	1320	11	you	-PRON-	PRP
60025	1320	12	like	like	VBP
60025	1320	13	.	.	.
60025	1321	1	Let	let	VB
60025	1321	2	it	-PRON-	PRP
60025	1321	3	stew	stew	VB
60025	1321	4	slowly	slowly	RB
60025	1321	5	till	till	IN
60025	1321	6	all	all	PDT
60025	1321	7	the	the	DT
60025	1321	8	pieces	piece	NNS
60025	1321	9	of	of	IN
60025	1321	10	heart	heart	NN
60025	1321	11	and	and	CC
60025	1321	12	the	the	DT
60025	1321	13	vegetables	vegetable	NNS
60025	1321	14	are	be	VBP
60025	1321	15	quite	quite	RB
60025	1321	16	tender	tender	JJ
60025	1321	17	.	.	.
60025	1322	1	You	-PRON-	PRP
60025	1322	2	may	may	MD
60025	1322	3	stew	stew	VB
60025	1322	4	a	a	DT
60025	1322	5	beef	beef	NN
60025	1322	6	's	's	POS
60025	1322	7	kidney	kidney	NN
60025	1322	8	in	in	IN
60025	1322	9	the	the	DT
60025	1322	10	same	same	JJ
60025	1322	11	manner	manner	NN
60025	1322	12	.	.	.
60025	1323	1	The	the	DT
60025	1323	2	heart	heart	NN
60025	1323	3	and	and	CC
60025	1323	4	liver	liver	NN
60025	1323	5	of	of	IN
60025	1323	6	a	a	DT
60025	1323	7	calf	calf	NN
60025	1323	8	make	make	VBP
60025	1323	9	a	a	DT
60025	1323	10	good	good	JJ
60025	1323	11	dish	dish	NN
60025	1323	12	cooked	cook	VBN
60025	1323	13	as	as	IN
60025	1323	14	above	above	RB
60025	1323	15	.	.	.
60025	1324	1	TO	to	IN
60025	1324	2	DRESS	DRESS	NNP
60025	1324	3	BEEF	beef	NN
60025	1324	4	KIDNEY	KIDNEY	NNP
60025	1324	5	.	.	.
60025	1325	1	Having	have	VBG
60025	1325	2	soaked	soak	VBN
60025	1325	3	a	a	DT
60025	1325	4	fresh	fresh	JJ
60025	1325	5	kidney	kidney	NN
60025	1325	6	in	in	IN
60025	1325	7	cold	cold	JJ
60025	1325	8	water	water	NN
60025	1325	9	and	and	CC
60025	1325	10	dried	dry	VBD
60025	1325	11	it	-PRON-	PRP
60025	1325	12	in	in	IN
60025	1325	13	a	a	DT
60025	1325	14	cloth	cloth	NN
60025	1325	15	,	,	,
60025	1325	16	cut	cut	VB
60025	1325	17	it	-PRON-	PRP
60025	1325	18	into	into	IN
60025	1325	19	mouthfuls	mouthful	NNS
60025	1325	20	,	,	,
60025	1325	21	and	and	CC
60025	1325	22	then	then	RB
60025	1325	23	mince	mince	VB
60025	1325	24	it	-PRON-	PRP
60025	1325	25	fine	fine	RB
60025	1325	26	.	.	.
60025	1326	1	Dust	dust	VB
60025	1326	2	it	-PRON-	PRP
60025	1326	3	with	with	IN
60025	1326	4	flour	flour	NN
60025	1326	5	.	.	.
60025	1327	1	Put	put	VB
60025	1327	2	some	some	DT
60025	1327	3	butter	butter	NN
60025	1327	4	into	into	IN
60025	1327	5	a	a	DT
60025	1327	6	stew	stew	NN
60025	1327	7	-	-	HYPH
60025	1327	8	pan	pan	NN
60025	1327	9	over	over	IN
60025	1327	10	a	a	DT
60025	1327	11	moderate	moderate	JJ
60025	1327	12	fire	fire	NN
60025	1327	13	,	,	,
60025	1327	14	and	and	CC
60025	1327	15	when	when	WRB
60025	1327	16	it	-PRON-	PRP
60025	1327	17	boils	boil	VBZ
60025	1327	18	put	put	VBN
60025	1327	19	in	in	IN
60025	1327	20	the	the	DT
60025	1327	21	minced	mince	VBN
60025	1327	22	kidney	kidney	NN
60025	1327	23	.	.	.
60025	1328	1	When	when	WRB
60025	1328	2	you	-PRON-	PRP
60025	1328	3	have	have	VBP
60025	1328	4	browned	brown	VBN
60025	1328	5	it	-PRON-	PRP
60025	1328	6	in	in	IN
60025	1328	7	the	the	DT
60025	1328	8	butter	butter	NN
60025	1328	9	,	,	,
60025	1328	10	sprinkle	sprinkle	VB
60025	1328	11	on	on	IN
60025	1328	12	a	a	DT
60025	1328	13	little	little	JJ
60025	1328	14	salt	salt	NN
60025	1328	15	and	and	CC
60025	1328	16	cayenne	cayenne	NN
60025	1328	17	pepper	pepper	NN
60025	1328	18	,	,	,
60025	1328	19	and	and	CC
60025	1328	20	pour	pour	VB
60025	1328	21	in	in	IN
60025	1328	22	a	a	DT
60025	1328	23	very	very	RB
60025	1328	24	little	little	JJ
60025	1328	25	boiling	boiling	NN
60025	1328	26	water	water	NN
60025	1328	27	.	.	.
60025	1329	1	Add	add	VB
60025	1329	2	a	a	DT
60025	1329	3	glass	glass	NN
60025	1329	4	of	of	IN
60025	1329	5	champagne	champagne	NN
60025	1329	6	or	or	CC
60025	1329	7	other	other	JJ
60025	1329	8	wine	wine	NN
60025	1329	9	,	,	,
60025	1329	10	or	or	CC
60025	1329	11	a	a	DT
60025	1329	12	large	large	JJ
60025	1329	13	tea	tea	NN
60025	1329	14	-	-	HYPH
60025	1329	15	spoonful	spoonful	JJ
60025	1329	16	of	of	IN
60025	1329	17	mushroom	mushroom	NN
60025	1329	18	catchup	catchup	NN
60025	1329	19	,	,	,
60025	1329	20	or	or	CC
60025	1329	21	of	of	IN
60025	1329	22	walnut	walnut	NNP
60025	1329	23	pickle	pickle	NN
60025	1329	24	.	.	.
60025	1330	1	Cover	cover	VB
60025	1330	2	the	the	DT
60025	1330	3	pan	pan	NN
60025	1330	4	closely	closely	RB
60025	1330	5	,	,	,
60025	1330	6	and	and	CC
60025	1330	7	let	let	VB
60025	1330	8	it	-PRON-	PRP
60025	1330	9	stew	stew	VB
60025	1330	10	till	till	IN
60025	1330	11	the	the	DT
60025	1330	12	kidney	kidney	NN
60025	1330	13	is	be	VBZ
60025	1330	14	tender	tender	JJ
60025	1330	15	.	.	.
60025	1331	1	Send	send	VB
60025	1331	2	it	-PRON-	PRP
60025	1331	3	to	to	TO
60025	1331	4	table	table	VB
60025	1331	5	hot	hot	JJ
60025	1331	6	in	in	IN
60025	1331	7	a	a	DT
60025	1331	8	covered	covered	JJ
60025	1331	9	dish	dish	NN
60025	1331	10	.	.	.
60025	1332	1	It	-PRON-	PRP
60025	1332	2	is	be	VBZ
60025	1332	3	eaten	eat	VBN
60025	1332	4	generally	generally	RB
60025	1332	5	at	at	IN
60025	1332	6	breakfast	breakfast	NN
60025	1332	7	.	.	.
60025	1333	1	TO	to	IN
60025	1333	2	BOIL	BOIL	NNP
60025	1333	3	TRIPE	TRIPE	NNP
60025	1333	4	.	.	.
60025	1334	1	Wash	wash	VB
60025	1334	2	it	-PRON-	PRP
60025	1334	3	well	well	RB
60025	1334	4	in	in	IN
60025	1334	5	warm	warm	JJ
60025	1334	6	water	water	NN
60025	1334	7	,	,	,
60025	1334	8	and	and	CC
60025	1334	9	trim	trim	VB
60025	1334	10	it	-PRON-	PRP
60025	1334	11	nicely	nicely	RB
60025	1334	12	,	,	,
60025	1334	13	taking	take	VBG
60025	1334	14	off	off	RP
60025	1334	15	all	all	PDT
60025	1334	16	the	the	DT
60025	1334	17	fat	fat	NN
60025	1334	18	.	.	.
60025	1335	1	Cut	cut	VB
60025	1335	2	it	-PRON-	PRP
60025	1335	3	into	into	IN
60025	1335	4	small	small	JJ
60025	1335	5	pieces	piece	NNS
60025	1335	6	,	,	,
60025	1335	7	and	and	CC
60025	1335	8	put	put	VBD
60025	1335	9	it	-PRON-	PRP
60025	1335	10	on	on	RP
60025	1335	11	to	to	TO
60025	1335	12	boil	boil	VB
60025	1335	13	five	five	CD
60025	1335	14	hours	hour	NNS
60025	1335	15	before	before	IN
60025	1335	16	dinner	dinner	NN
60025	1335	17	,	,	,
60025	1335	18	in	in	IN
60025	1335	19	water	water	NN
60025	1335	20	enough	enough	RB
60025	1335	21	to	to	TO
60025	1335	22	cover	cover	VB
60025	1335	23	it	-PRON-	PRP
60025	1335	24	very	very	RB
60025	1335	25	well	well	RB
60025	1335	26	.	.	.
60025	1336	1	After	after	IN
60025	1336	2	it	-PRON-	PRP
60025	1336	3	has	have	VBZ
60025	1336	4	boiled	boil	VBN
60025	1336	5	four	four	CD
60025	1336	6	hours	hour	NNS
60025	1336	7	,	,	,
60025	1336	8	pour	pour	VB
60025	1336	9	off	off	RP
60025	1336	10	the	the	DT
60025	1336	11	water	water	NN
60025	1336	12	,	,	,
60025	1336	13	season	season	VB
60025	1336	14	the	the	DT
60025	1336	15	tripe	tripe	NN
60025	1336	16	with	with	IN
60025	1336	17	pepper	pepper	NN
60025	1336	18	and	and	CC
60025	1336	19	salt	salt	NN
60025	1336	20	,	,	,
60025	1336	21	and	and	CC
60025	1336	22	put	put	VBD
60025	1336	23	it	-PRON-	PRP
60025	1336	24	into	into	IN
60025	1336	25	a	a	DT
60025	1336	26	pot	pot	NN
60025	1336	27	with	with	IN
60025	1336	28	milk	milk	NN
60025	1336	29	and	and	CC
60025	1336	30	water	water	NN
60025	1336	31	mixed	mix	VBN
60025	1336	32	in	in	IN
60025	1336	33	equal	equal	JJ
60025	1336	34	quantities	quantity	NNS
60025	1336	35	.	.	.
60025	1337	1	Boil	Boil	NNP
60025	1337	2	it	-PRON-	PRP
60025	1337	3	an	an	DT
60025	1337	4	hour	hour	NN
60025	1337	5	in	in	IN
60025	1337	6	the	the	DT
60025	1337	7	milk	milk	NN
60025	1337	8	and	and	CC
60025	1337	9	water	water	NN
60025	1337	10	.	.	.
60025	1338	1	Boil	Boil	NNP
60025	1338	2	in	in	IN
60025	1338	3	a	a	DT
60025	1338	4	sauce	sauce	NN
60025	1338	5	-	-	HYPH
60025	1338	6	pan	pan	NN
60025	1338	7	ten	ten	CD
60025	1338	8	or	or	CC
60025	1338	9	a	a	DT
60025	1338	10	dozen	dozen	NN
60025	1338	11	onions	onion	NNS
60025	1338	12	.	.	.
60025	1339	1	When	when	WRB
60025	1339	2	they	-PRON-	PRP
60025	1339	3	are	be	VBP
60025	1339	4	quite	quite	RB
60025	1339	5	soft	soft	JJ
60025	1339	6	,	,	,
60025	1339	7	drain	drain	VB
60025	1339	8	them	-PRON-	PRP
60025	1339	9	in	in	IN
60025	1339	10	a	a	DT
60025	1339	11	cullender	cullender	NN
60025	1339	12	,	,	,
60025	1339	13	and	and	CC
60025	1339	14	mash	mash	VB
60025	1339	15	them	-PRON-	PRP
60025	1339	16	.	.	.
60025	1340	1	Wipe	wipe	VB
60025	1340	2	out	out	RP
60025	1340	3	your	-PRON-	PRP$
60025	1340	4	sauce	sauce	NN
60025	1340	5	-	-	HYPH
60025	1340	6	pan	pan	NN
60025	1340	7	and	and	CC
60025	1340	8	put	put	VB
60025	1340	9	them	-PRON-	PRP
60025	1340	10	on	on	RP
60025	1340	11	again	again	RB
60025	1340	12	,	,	,
60025	1340	13	with	with	IN
60025	1340	14	a	a	DT
60025	1340	15	bit	bit	NN
60025	1340	16	of	of	IN
60025	1340	17	butter	butter	NN
60025	1340	18	rolled	roll	VBN
60025	1340	19	in	in	IN
60025	1340	20	flour	flour	NN
60025	1340	21	,	,	,
60025	1340	22	and	and	CC
60025	1340	23	a	a	DT
60025	1340	24	wine	wine	NN
60025	1340	25	-	-	HYPH
60025	1340	26	glass	glass	NN
60025	1340	27	of	of	IN
60025	1340	28	cream	cream	NN
60025	1340	29	or	or	CC
60025	1340	30	milk	milk	NN
60025	1340	31	.	.	.
60025	1341	1	Let	let	VB
60025	1341	2	them	-PRON-	PRP
60025	1341	3	boil	boil	VB
60025	1341	4	up	up	RP
60025	1341	5	,	,	,
60025	1341	6	and	and	CC
60025	1341	7	add	add	VB
60025	1341	8	them	-PRON-	PRP
60025	1341	9	to	to	IN
60025	1341	10	the	the	DT
60025	1341	11	tripe	tripe	NN
60025	1341	12	just	just	RB
60025	1341	13	before	before	IN
60025	1341	14	you	-PRON-	PRP
60025	1341	15	send	send	VBP
60025	1341	16	it	-PRON-	PRP
60025	1341	17	to	to	IN
60025	1341	18	table	table	NN
60025	1341	19	.	.	.
60025	1342	1	Eat	eat	VB
60025	1342	2	it	-PRON-	PRP
60025	1342	3	with	with	IN
60025	1342	4	pepper	pepper	NN
60025	1342	5	,	,	,
60025	1342	6	vinegar	vinegar	NN
60025	1342	7	,	,	,
60025	1342	8	and	and	CC
60025	1342	9	mustard	mustard	NN
60025	1342	10	.	.	.
60025	1343	1	It	-PRON-	PRP
60025	1343	2	is	be	VBZ
60025	1343	3	best	good	JJS
60025	1343	4	to	to	TO
60025	1343	5	give	give	VB
60025	1343	6	tripe	tripe	NN
60025	1343	7	its	-PRON-	PRP$
60025	1343	8	first	first	JJ
60025	1343	9	and	and	CC
60025	1343	10	longest	long	JJS
60025	1343	11	boiling	boil	VBG
60025	1343	12	the	the	DT
60025	1343	13	day	day	NN
60025	1343	14	before	before	IN
60025	1343	15	it	-PRON-	PRP
60025	1343	16	is	be	VBZ
60025	1343	17	wanted	want	VBN
60025	1343	18	.	.	.
60025	1344	1	TRIPE	tripe	NN
60025	1344	2	AND	and	CC
60025	1344	3	OYSTERS	oyster	NNS
60025	1344	4	.	.	.
60025	1345	1	Having	have	VBG
60025	1345	2	boiled	boil	VBN
60025	1345	3	the	the	DT
60025	1345	4	tripe	tripe	NN
60025	1345	5	in	in	IN
60025	1345	6	milk	milk	NN
60025	1345	7	and	and	CC
60025	1345	8	water	water	NN
60025	1345	9	,	,	,
60025	1345	10	for	for	IN
60025	1345	11	four	four	CD
60025	1345	12	or	or	CC
60025	1345	13	five	five	CD
60025	1345	14	hours	hour	NNS
60025	1345	15	till	till	IN
60025	1345	16	it	-PRON-	PRP
60025	1345	17	is	be	VBZ
60025	1345	18	quite	quite	RB
60025	1345	19	tender	tender	JJ
60025	1345	20	,	,	,
60025	1345	21	cut	cut	VB
60025	1345	22	it	-PRON-	PRP
60025	1345	23	up	up	RP
60025	1345	24	into	into	IN
60025	1345	25	small	small	JJ
60025	1345	26	pieces	piece	NNS
60025	1345	27	.	.	.
60025	1346	1	Put	put	VB
60025	1346	2	it	-PRON-	PRP
60025	1346	3	into	into	IN
60025	1346	4	a	a	DT
60025	1346	5	stew	stew	NN
60025	1346	6	-	-	HYPH
60025	1346	7	pan	pan	NN
60025	1346	8	with	with	IN
60025	1346	9	just	just	RB
60025	1346	10	milk	milk	NN
60025	1346	11	enough	enough	JJ
60025	1346	12	to	to	TO
60025	1346	13	cover	cover	VB
60025	1346	14	it	-PRON-	PRP
60025	1346	15	,	,	,
60025	1346	16	and	and	CC
60025	1346	17	a	a	DT
60025	1346	18	few	few	JJ
60025	1346	19	blades	blade	NNS
60025	1346	20	of	of	IN
60025	1346	21	mace	mace	NN
60025	1346	22	.	.	.
60025	1347	1	Let	let	VB
60025	1347	2	it	-PRON-	PRP
60025	1347	3	stew	stew	VB
60025	1347	4	about	about	RB
60025	1347	5	five	five	CD
60025	1347	6	minutes	minute	NNS
60025	1347	7	,	,	,
60025	1347	8	and	and	CC
60025	1347	9	then	then	RB
60025	1347	10	put	put	VBD
60025	1347	11	in	in	RP
60025	1347	12	the	the	DT
60025	1347	13	oysters	oyster	NNS
60025	1347	14	,	,	,
60025	1347	15	adding	add	VBG
60025	1347	16	a	a	DT
60025	1347	17	large	large	JJ
60025	1347	18	piece	piece	NN
60025	1347	19	of	of	IN
60025	1347	20	butter	butter	NN
60025	1347	21	rolled	roll	VBN
60025	1347	22	in	in	IN
60025	1347	23	flour	flour	NN
60025	1347	24	,	,	,
60025	1347	25	and	and	CC
60025	1347	26	salt	salt	NN
60025	1347	27	and	and	CC
60025	1347	28	cayenne	cayenne	NN
60025	1347	29	pepper	pepper	NN
60025	1347	30	to	to	IN
60025	1347	31	your	-PRON-	PRP$
60025	1347	32	taste	taste	NN
60025	1347	33	.	.	.
60025	1348	1	Let	let	VB
60025	1348	2	it	-PRON-	PRP
60025	1348	3	stew	stew	VB
60025	1348	4	five	five	CD
60025	1348	5	minutes	minute	NNS
60025	1348	6	longer	long	RBR
60025	1348	7	,	,	,
60025	1348	8	and	and	CC
60025	1348	9	then	then	RB
60025	1348	10	send	send	VB
60025	1348	11	it	-PRON-	PRP
60025	1348	12	to	to	TO
60025	1348	13	table	table	VB
60025	1348	14	in	in	IN
60025	1348	15	a	a	DT
60025	1348	16	tureen	tureen	NN
60025	1348	17	;	;	:
60025	1348	18	first	first	RB
60025	1348	19	skimming	skim	VBG
60025	1348	20	off	off	RP
60025	1348	21	whatever	whatever	WDT
60025	1348	22	fat	fat	NN
60025	1348	23	may	may	MD
60025	1348	24	float	float	VB
60025	1348	25	on	on	IN
60025	1348	26	the	the	DT
60025	1348	27	surface	surface	NN
60025	1348	28	.	.	.
60025	1349	1	TO	to	IN
60025	1349	2	FRY	FRY	NNP
60025	1349	3	TRIPE	TRIPE	NNP
60025	1349	4	.	.	.
60025	1350	1	Boil	boil	VB
60025	1350	2	the	the	DT
60025	1350	3	tripe	tripe	NN
60025	1350	4	the	the	DT
60025	1350	5	day	day	NN
60025	1350	6	before	before	RB
60025	1350	7	,	,	,
60025	1350	8	till	till	IN
60025	1350	9	it	-PRON-	PRP
60025	1350	10	is	be	VBZ
60025	1350	11	quite	quite	RB
60025	1350	12	tender	tender	JJ
60025	1350	13	,	,	,
60025	1350	14	which	which	WDT
60025	1350	15	it	-PRON-	PRP
60025	1350	16	will	will	MD
60025	1350	17	not	not	RB
60025	1350	18	be	be	VB
60025	1350	19	in	in	IN
60025	1350	20	less	less	JJR
60025	1350	21	than	than	IN
60025	1350	22	four	four	CD
60025	1350	23	or	or	CC
60025	1350	24	five	five	CD
60025	1350	25	hours	hour	NNS
60025	1350	26	.	.	.
60025	1351	1	Then	then	RB
60025	1351	2	cover	cover	VB
60025	1351	3	it	-PRON-	PRP
60025	1351	4	and	and	CC
60025	1351	5	set	set	VBD
60025	1351	6	it	-PRON-	PRP
60025	1351	7	away	away	RB
60025	1351	8	.	.	.
60025	1352	1	Next	next	JJ
60025	1352	2	day	day	NN
60025	1352	3	cut	cut	VBD
60025	1352	4	it	-PRON-	PRP
60025	1352	5	into	into	IN
60025	1352	6	long	long	JJ
60025	1352	7	slips	slip	NNS
60025	1352	8	,	,	,
60025	1352	9	and	and	CC
60025	1352	10	dip	dip	VB
60025	1352	11	each	each	DT
60025	1352	12	piece	piece	NN
60025	1352	13	into	into	IN
60025	1352	14	beaten	beat	VBN
60025	1352	15	yolk	yolk	NNP
60025	1352	16	of	of	IN
60025	1352	17	egg	egg	NN
60025	1352	18	,	,	,
60025	1352	19	and	and	CC
60025	1352	20	afterwards	afterwards	RB
60025	1352	21	roll	roll	VB
60025	1352	22	them	-PRON-	PRP
60025	1352	23	in	in	IN
60025	1352	24	grated	grate	VBN
60025	1352	25	bread	bread	NN
60025	1352	26	crumbs	crumb	NNS
60025	1352	27	.	.	.
60025	1353	1	Have	have	VBP
60025	1353	2	ready	ready	JJ
60025	1353	3	in	in	IN
60025	1353	4	a	a	DT
60025	1353	5	frying	frying	JJ
60025	1353	6	-	-	HYPH
60025	1353	7	pan	pan	NN
60025	1353	8	over	over	IN
60025	1353	9	the	the	DT
60025	1353	10	fire	fire	NN
60025	1353	11	,	,	,
60025	1353	12	some	some	DT
60025	1353	13	good	good	JJ
60025	1353	14	beef	beef	NN
60025	1353	15	-	-	HYPH
60025	1353	16	dripping	dripping	NN
60025	1353	17	.	.	.
60025	1354	1	When	when	WRB
60025	1354	2	it	-PRON-	PRP
60025	1354	3	is	be	VBZ
60025	1354	4	boiling	boil	VBG
60025	1354	5	hot	hot	JJ
60025	1354	6	put	put	NN
60025	1354	7	in	in	IN
60025	1354	8	the	the	DT
60025	1354	9	tripe	tripe	NN
60025	1354	10	,	,	,
60025	1354	11	and	and	CC
60025	1354	12	fry	fry	VB
60025	1354	13	it	-PRON-	PRP
60025	1354	14	about	about	RB
60025	1354	15	ten	ten	CD
60025	1354	16	minutes	minute	NNS
60025	1354	17	,	,	,
60025	1354	18	till	till	IN
60025	1354	19	of	of	IN
60025	1354	20	a	a	DT
60025	1354	21	light	light	JJ
60025	1354	22	brown	brown	NN
60025	1354	23	.	.	.
60025	1355	1	You	-PRON-	PRP
60025	1355	2	may	may	MD
60025	1355	3	serve	serve	VB
60025	1355	4	it	-PRON-	PRP
60025	1355	5	up	up	RP
60025	1355	6	with	with	IN
60025	1355	7	onion	onion	NN
60025	1355	8	sauce	sauce	NN
60025	1355	9	.	.	.
60025	1356	1	Boiled	boil	VBN
60025	1356	2	tripe	tripe	NN
60025	1356	3	that	that	WDT
60025	1356	4	has	have	VBZ
60025	1356	5	been	be	VBN
60025	1356	6	left	leave	VBN
60025	1356	7	from	from	IN
60025	1356	8	the	the	DT
60025	1356	9	dinner	dinner	NN
60025	1356	10	of	of	IN
60025	1356	11	the	the	DT
60025	1356	12	preceding	precede	VBG
60025	1356	13	day	day	NN
60025	1356	14	may	may	MD
60025	1356	15	be	be	VB
60025	1356	16	fried	fry	VBN
60025	1356	17	in	in	IN
60025	1356	18	this	this	DT
60025	1356	19	manner	manner	NN
60025	1356	20	.	.	.
60025	1357	1	PEPPER	PEPPER	NNP
60025	1357	2	POT	POT	NNP
60025	1357	3	.	.	.
60025	1358	1	Take	take	VB
60025	1358	2	four	four	CD
60025	1358	3	pounds	pound	NNS
60025	1358	4	of	of	IN
60025	1358	5	tripe	tripe	NN
60025	1358	6	,	,	,
60025	1358	7	and	and	CC
60025	1358	8	four	four	CD
60025	1358	9	ox	ox	JJ
60025	1358	10	feet	foot	NNS
60025	1358	11	.	.	.
60025	1359	1	Put	put	VB
60025	1359	2	them	-PRON-	PRP
60025	1359	3	into	into	IN
60025	1359	4	a	a	DT
60025	1359	5	large	large	JJ
60025	1359	6	pot	pot	NN
60025	1359	7	with	with	IN
60025	1359	8	as	as	RB
60025	1359	9	much	much	JJ
60025	1359	10	water	water	NN
60025	1359	11	as	as	IN
60025	1359	12	will	will	MD
60025	1359	13	cover	cover	VB
60025	1359	14	them	-PRON-	PRP
60025	1359	15	,	,	,
60025	1359	16	some	some	DT
60025	1359	17	whole	whole	JJ
60025	1359	18	pepper	pepper	NN
60025	1359	19	,	,	,
60025	1359	20	and	and	CC
60025	1359	21	a	a	DT
60025	1359	22	little	little	JJ
60025	1359	23	salt	salt	NN
60025	1359	24	.	.	.
60025	1360	1	Hang	hang	VB
60025	1360	2	them	-PRON-	PRP
60025	1360	3	over	over	IN
60025	1360	4	the	the	DT
60025	1360	5	fire	fire	NN
60025	1360	6	early	early	RB
60025	1360	7	in	in	IN
60025	1360	8	the	the	DT
60025	1360	9	morning	morning	NN
60025	1360	10	.	.	.
60025	1361	1	Let	let	VB
60025	1361	2	them	-PRON-	PRP
60025	1361	3	boil	boil	VB
60025	1361	4	slowly	slowly	RB
60025	1361	5	,	,	,
60025	1361	6	keeping	keep	VBG
60025	1361	7	thy	thy	PRP$
60025	1361	8	pot	pot	NN
60025	1361	9	closely	closely	RB
60025	1361	10	covered	cover	VBN
60025	1361	11	.	.	.
60025	1362	1	When	when	WRB
60025	1362	2	the	the	DT
60025	1362	3	tripe	tripe	NN
60025	1362	4	is	be	VBZ
60025	1362	5	quite	quite	RB
60025	1362	6	tender	tender	JJ
60025	1362	7	,	,	,
60025	1362	8	and	and	CC
60025	1362	9	the	the	DT
60025	1362	10	ox	ox	JJ
60025	1362	11	feet	foot	NNS
60025	1362	12	boiled	boil	VBN
60025	1362	13	to	to	IN
60025	1362	14	pieces	piece	NNS
60025	1362	15	,	,	,
60025	1362	16	take	take	VB
60025	1362	17	them	-PRON-	PRP
60025	1362	18	out	out	RP
60025	1362	19	,	,	,
60025	1362	20	and	and	CC
60025	1362	21	skim	skim	VB
60025	1362	22	the	the	DT
60025	1362	23	liquid	liquid	NN
60025	1362	24	and	and	CC
60025	1362	25	strain	strain	VB
60025	1362	26	it	-PRON-	PRP
60025	1362	27	.	.	.
60025	1363	1	Then	then	RB
60025	1363	2	cut	cut	VB
60025	1363	3	the	the	DT
60025	1363	4	tripe	tripe	NN
60025	1363	5	into	into	IN
60025	1363	6	small	small	JJ
60025	1363	7	pieces	piece	NNS
60025	1363	8	;	;	:
60025	1363	9	put	put	VB
60025	1363	10	it	-PRON-	PRP
60025	1363	11	back	back	RB
60025	1363	12	into	into	IN
60025	1363	13	the	the	DT
60025	1363	14	pot	pot	NN
60025	1363	15	,	,	,
60025	1363	16	and	and	CC
60025	1363	17	pour	pour	VB
60025	1363	18	the	the	DT
60025	1363	19	soup	soup	NN
60025	1363	20	or	or	CC
60025	1363	21	liquor	liquor	NN
60025	1363	22	over	over	IN
60025	1363	23	it	-PRON-	PRP
60025	1363	24	.	.	.
60025	1364	1	Have	have	VBP
60025	1364	2	ready	ready	JJ
60025	1364	3	some	some	DT
60025	1364	4	sweet	sweet	JJ
60025	1364	5	herbs	herb	NNS
60025	1364	6	chopped	chop	VBD
60025	1364	7	fine	fine	JJ
60025	1364	8	,	,	,
60025	1364	9	some	some	DT
60025	1364	10	sliced	slice	VBN
60025	1364	11	onions	onion	NNS
60025	1364	12	,	,	,
60025	1364	13	and	and	CC
60025	1364	14	some	some	DT
60025	1364	15	sliced	slice	VBN
60025	1364	16	potatoes	potato	NNS
60025	1364	17	.	.	.
60025	1365	1	Make	make	VB
60025	1365	2	some	some	DT
60025	1365	3	small	small	JJ
60025	1365	4	dumplings	dumpling	NNS
60025	1365	5	with	with	IN
60025	1365	6	flour	flour	NN
60025	1365	7	and	and	CC
60025	1365	8	butter	butter	NN
60025	1365	9	.	.	.
60025	1366	1	Season	season	VB
60025	1366	2	the	the	DT
60025	1366	3	vegetables	vegetable	NNS
60025	1366	4	well	well	RB
60025	1366	5	with	with	IN
60025	1366	6	pepper	pepper	NN
60025	1366	7	and	and	CC
60025	1366	8	salt	salt	NN
60025	1366	9	,	,	,
60025	1366	10	and	and	CC
60025	1366	11	put	put	VBD
60025	1366	12	them	-PRON-	PRP
60025	1366	13	into	into	IN
60025	1366	14	the	the	DT
60025	1366	15	pot	pot	NN
60025	1366	16	.	.	.
60025	1367	1	Have	have	VBP
60025	1367	2	ready	ready	JJ
60025	1367	3	a	a	DT
60025	1367	4	kettle	kettle	NN
60025	1367	5	of	of	IN
60025	1367	6	boiling	boiling	NN
60025	1367	7	water	water	NN
60025	1367	8	,	,	,
60025	1367	9	and	and	CC
60025	1367	10	pour	pour	VB
60025	1367	11	on	on	IN
60025	1367	12	as	as	RB
60025	1367	13	much	much	JJ
60025	1367	14	as	as	IN
60025	1367	15	will	will	MD
60025	1367	16	keep	keep	VB
60025	1367	17	the	the	DT
60025	1367	18	ingredients	ingredient	NNS
60025	1367	19	covered	cover	VBN
60025	1367	20	while	while	IN
60025	1367	21	boiling	boil	VBG
60025	1367	22	,	,	,
60025	1367	23	but	but	CC
60025	1367	24	take	take	VB
60025	1367	25	care	care	NN
60025	1367	26	not	not	RB
60025	1367	27	to	to	TO
60025	1367	28	weaken	weaken	VB
60025	1367	29	the	the	DT
60025	1367	30	taste	taste	NN
60025	1367	31	by	by	IN
60025	1367	32	putting	put	VBG
60025	1367	33	too	too	RB
60025	1367	34	much	much	JJ
60025	1367	35	water	water	NN
60025	1367	36	.	.	.
60025	1368	1	Add	add	VB
60025	1368	2	a	a	DT
60025	1368	3	large	large	JJ
60025	1368	4	piece	piece	NN
60025	1368	5	of	of	IN
60025	1368	6	butter	butter	NN
60025	1368	7	rolled	roll	VBN
60025	1368	8	in	in	IN
60025	1368	9	flour	flour	NN
60025	1368	10	,	,	,
60025	1368	11	and	and	CC
60025	1368	12	lastly	lastly	RB
60025	1368	13	put	put	VBD
60025	1368	14	in	in	IN
60025	1368	15	the	the	DT
60025	1368	16	dumplings	dumpling	NNS
60025	1368	17	.	.	.
60025	1369	1	Let	let	VB
60025	1369	2	it	-PRON-	PRP
60025	1369	3	boil	boil	VB
60025	1369	4	till	till	IN
60025	1369	5	all	all	PDT
60025	1369	6	the	the	DT
60025	1369	7	things	thing	NNS
60025	1369	8	are	be	VBP
60025	1369	9	thoroughly	thoroughly	RB
60025	1369	10	done	do	VBN
60025	1369	11	,	,	,
60025	1369	12	and	and	CC
60025	1369	13	then	then	RB
60025	1369	14	serve	serve	VB
60025	1369	15	it	-PRON-	PRP
60025	1369	16	up	up	RP
60025	1369	17	in	in	IN
60025	1369	18	the	the	DT
60025	1369	19	tureen	tureen	NN
60025	1369	20	.	.	.
60025	1370	1	TO	to	IN
60025	1370	2	BOIL	BOIL	NNP
60025	1370	3	A	a	DT
60025	1370	4	SMOKED	SMOKED	NNP
60025	1370	5	TONGUE	TONGUE	NNP
60025	1370	6	.	.	.
60025	1371	1	In	in	IN
60025	1371	2	buying	buy	VBG
60025	1371	3	dried	dry	VBN
60025	1371	4	tongues	tongue	NNS
60025	1371	5	,	,	,
60025	1371	6	choose	choose	VB
60025	1371	7	those	those	DT
60025	1371	8	that	that	WDT
60025	1371	9	are	be	VBP
60025	1371	10	thick	thick	JJ
60025	1371	11	and	and	CC
60025	1371	12	plump	plump	JJ
60025	1371	13	,	,	,
60025	1371	14	and	and	CC
60025	1371	15	that	that	DT
60025	1371	16	have	have	VBP
60025	1371	17	the	the	DT
60025	1371	18	smoothest	smooth	JJS
60025	1371	19	skins	skin	NNS
60025	1371	20	.	.	.
60025	1372	1	They	-PRON-	PRP
60025	1372	2	are	be	VBP
60025	1372	3	the	the	DT
60025	1372	4	most	most	RBS
60025	1372	5	likely	likely	JJ
60025	1372	6	to	to	TO
60025	1372	7	be	be	VB
60025	1372	8	young	young	JJ
60025	1372	9	and	and	CC
60025	1372	10	tender	tender	JJ
60025	1372	11	.	.	.
60025	1373	1	A	a	DT
60025	1373	2	smoked	smoke	VBN
60025	1373	3	tongue	tongue	NN
60025	1373	4	should	should	MD
60025	1373	5	soak	soak	VB
60025	1373	6	in	in	IN
60025	1373	7	cold	cold	JJ
60025	1373	8	water	water	NN
60025	1373	9	at	at	IN
60025	1373	10	least	least	RBS
60025	1373	11	all	all	DT
60025	1373	12	night	night	NN
60025	1373	13	.	.	.
60025	1374	1	One	one	CD
60025	1374	2	that	that	WDT
60025	1374	3	is	be	VBZ
60025	1374	4	very	very	RB
60025	1374	5	hard	hard	JJ
60025	1374	6	and	and	CC
60025	1374	7	dry	dry	JJ
60025	1374	8	will	will	MD
60025	1374	9	require	require	VB
60025	1374	10	twenty	twenty	CD
60025	1374	11	-	-	HYPH
60025	1374	12	four	four	CD
60025	1374	13	hours	hour	NNS
60025	1374	14	'	'	POS
60025	1374	15	soaking	soaking	NN
60025	1374	16	.	.	.
60025	1375	1	When	when	WRB
60025	1375	2	you	-PRON-	PRP
60025	1375	3	boil	boil	VBP
60025	1375	4	it	-PRON-	PRP
60025	1375	5	put	put	VBD
60025	1375	6	it	-PRON-	PRP
60025	1375	7	into	into	IN
60025	1375	8	a	a	DT
60025	1375	9	pot	pot	NN
60025	1375	10	full	full	JJ
60025	1375	11	of	of	IN
60025	1375	12	cold	cold	JJ
60025	1375	13	water	water	NN
60025	1375	14	.	.	.
60025	1376	1	Set	set	VB
60025	1376	2	it	-PRON-	PRP
60025	1376	3	over	over	IN
60025	1376	4	a	a	DT
60025	1376	5	slow	slow	JJ
60025	1376	6	fire	fire	NN
60025	1376	7	that	that	WDT
60025	1376	8	it	-PRON-	PRP
60025	1376	9	may	may	MD
60025	1376	10	heat	heat	VB
60025	1376	11	gradually	gradually	RB
60025	1376	12	for	for	IN
60025	1376	13	an	an	DT
60025	1376	14	hour	hour	NN
60025	1376	15	before	before	IN
60025	1376	16	it	-PRON-	PRP
60025	1376	17	comes	come	VBZ
60025	1376	18	to	to	IN
60025	1376	19	a	a	DT
60025	1376	20	boil	boil	NN
60025	1376	21	.	.	.
60025	1377	1	Then	then	RB
60025	1377	2	keep	keep	VB
60025	1377	3	it	-PRON-	PRP
60025	1377	4	simmering	simmer	VBG
60025	1377	5	from	from	IN
60025	1377	6	three	three	CD
60025	1377	7	and	and	CC
60025	1377	8	a	a	DT
60025	1377	9	half	half	NN
60025	1377	10	to	to	TO
60025	1377	11	four	four	CD
60025	1377	12	hours	hour	NNS
60025	1377	13	,	,	,
60025	1377	14	according	accord	VBG
60025	1377	15	to	to	IN
60025	1377	16	its	-PRON-	PRP$
60025	1377	17	size	size	NN
60025	1377	18	and	and	CC
60025	1377	19	age	age	NN
60025	1377	20	.	.	.
60025	1378	1	Probe	probe	VB
60025	1378	2	it	-PRON-	PRP
60025	1378	3	with	with	IN
60025	1378	4	a	a	DT
60025	1378	5	fork	fork	NN
60025	1378	6	,	,	,
60025	1378	7	and	and	CC
60025	1378	8	do	do	VBP
60025	1378	9	not	not	RB
60025	1378	10	take	take	VB
60025	1378	11	it	-PRON-	PRP
60025	1378	12	up	up	RP
60025	1378	13	till	till	IN
60025	1378	14	it	-PRON-	PRP
60025	1378	15	is	be	VBZ
60025	1378	16	tender	tender	JJ
60025	1378	17	throughout	throughout	IN
60025	1378	18	.	.	.
60025	1379	1	Send	send	VB
60025	1379	2	it	-PRON-	PRP
60025	1379	3	to	to	TO
60025	1379	4	table	table	NN
60025	1379	5	with	with	IN
60025	1379	6	mashed	mashed	JJ
60025	1379	7	potato	potato	NN
60025	1379	8	laid	lay	VBD
60025	1379	9	round	round	IN
60025	1379	10	it	-PRON-	PRP
60025	1379	11	,	,	,
60025	1379	12	and	and	CC
60025	1379	13	garnish	garnish	VB
60025	1379	14	with	with	IN
60025	1379	15	parsley	parsley	NN
60025	1379	16	.	.	.
60025	1380	1	Do	do	VB
60025	1380	2	not	not	RB
60025	1380	3	split	split	VB
60025	1380	4	it	-PRON-	PRP
60025	1380	5	in	in	IN
60025	1380	6	half	half	NN
60025	1380	7	when	when	WRB
60025	1380	8	you	-PRON-	PRP
60025	1380	9	dish	dish	VBP
60025	1380	10	it	-PRON-	PRP
60025	1380	11	,	,	,
60025	1380	12	as	as	IN
60025	1380	13	is	be	VBZ
60025	1380	14	the	the	DT
60025	1380	15	practice	practice	NN
60025	1380	16	with	with	IN
60025	1380	17	some	some	DT
60025	1380	18	cooks	cook	NNS
60025	1380	19	.	.	.
60025	1381	1	Cutting	cut	VBG
60025	1381	2	it	-PRON-	PRP
60025	1381	3	lengthways	lengthway	VBZ
60025	1381	4	spoils	spoil	VBZ
60025	1381	5	the	the	DT
60025	1381	6	flavour	flavour	NN
60025	1381	7	,	,	,
60025	1381	8	and	and	CC
60025	1381	9	renders	render	VBZ
60025	1381	10	it	-PRON-	PRP
60025	1381	11	comparatively	comparatively	RB
60025	1381	12	insipid	insipid	JJ
60025	1381	13	.	.	.
60025	1382	1	If	if	IN
60025	1382	2	you	-PRON-	PRP
60025	1382	3	wish	wish	VBP
60025	1382	4	to	to	TO
60025	1382	5	serve	serve	VB
60025	1382	6	up	up	RP
60025	1382	7	the	the	DT
60025	1382	8	tongue	tongue	NN
60025	1382	9	very	very	RB
60025	1382	10	handsomely	handsomely	RB
60025	1382	11	,	,	,
60025	1382	12	rub	rub	VB
60025	1382	13	it	-PRON-	PRP
60025	1382	14	with	with	IN
60025	1382	15	yolk	yolk	NNP
60025	1382	16	of	of	IN
60025	1382	17	egg	egg	NN
60025	1382	18	after	after	IN
60025	1382	19	you	-PRON-	PRP
60025	1382	20	take	take	VBP
60025	1382	21	it	-PRON-	PRP
60025	1382	22	from	from	IN
60025	1382	23	the	the	DT
60025	1382	24	pot	pot	NN
60025	1382	25	,	,	,
60025	1382	26	and	and	CC
60025	1382	27	strew	strew	VBD
60025	1382	28	over	over	IN
60025	1382	29	it	-PRON-	PRP
60025	1382	30	grated	grate	VBD
60025	1382	31	bread	bread	NN
60025	1382	32	crumbs	crumb	NNS
60025	1382	33	;	;	:
60025	1382	34	baste	baste	VB
60025	1382	35	it	-PRON-	PRP
60025	1382	36	with	with	IN
60025	1382	37	butter	butter	NN
60025	1382	38	,	,	,
60025	1382	39	and	and	CC
60025	1382	40	set	set	VBD
60025	1382	41	it	-PRON-	PRP
60025	1382	42	before	before	IN
60025	1382	43	the	the	DT
60025	1382	44	fire	fire	NN
60025	1382	45	till	till	IN
60025	1382	46	it	-PRON-	PRP
60025	1382	47	becomes	become	VBZ
60025	1382	48	of	of	IN
60025	1382	49	a	a	DT
60025	1382	50	light	light	JJ
60025	1382	51	brown	brown	NN
60025	1382	52	.	.	.
60025	1383	1	Cover	cover	VB
60025	1383	2	the	the	DT
60025	1383	3	root	root	NN
60025	1383	4	(	(	-LRB-
60025	1383	5	which	which	WDT
60025	1383	6	is	be	VBZ
60025	1383	7	always	always	RB
60025	1383	8	an	an	DT
60025	1383	9	unsightly	unsightly	JJ
60025	1383	10	object	object	NN
60025	1383	11	)	)	-RRB-
60025	1383	12	with	with	IN
60025	1383	13	thick	thick	JJ
60025	1383	14	sprigs	sprig	NNS
60025	1383	15	of	of	IN
60025	1383	16	double	double	JJ
60025	1383	17	parsley	parsley	NN
60025	1383	18	;	;	,
60025	1383	19	and	and	CC
60025	1383	20	(	(	-LRB-
60025	1383	21	instead	instead	RB
60025	1383	22	of	of	IN
60025	1383	23	mashed	mashed	JJ
60025	1383	24	potato	potato	NN
60025	1383	25	)	)	-RRB-
60025	1383	26	lay	lie	VBD
60025	1383	27	slices	slice	NNS
60025	1383	28	of	of	IN
60025	1383	29	currant	currant	NN
60025	1383	30	jelly	jelly	NN
60025	1383	31	all	all	DT
60025	1383	32	round	round	IN
60025	1383	33	the	the	DT
60025	1383	34	tongue	tongue	NN
60025	1383	35	.	.	.
60025	1384	1	TO	to	IN
60025	1384	2	BOIL	BOIL	NNP
60025	1384	3	A	A	NNP
60025	1384	4	SALTED	salt	VBN
60025	1384	5	OR	or	CC
60025	1384	6	PICKLED	pickle	VBN
60025	1384	7	TONGUE	TONGUE	NNP
60025	1384	8	.	.	.
60025	1385	1	Put	put	VB
60025	1385	2	it	-PRON-	PRP
60025	1385	3	into	into	IN
60025	1385	4	boiling	boiling	NN
60025	1385	5	water	water	NN
60025	1385	6	,	,	,
60025	1385	7	and	and	CC
60025	1385	8	let	let	VB
60025	1385	9	it	-PRON-	PRP
60025	1385	10	boil	boil	VB
60025	1385	11	three	three	CD
60025	1385	12	hours	hour	NNS
60025	1385	13	or	or	CC
60025	1385	14	more	more	JJR
60025	1385	15	,	,	,
60025	1385	16	according	accord	VBG
60025	1385	17	to	to	IN
60025	1385	18	its	-PRON-	PRP$
60025	1385	19	size	size	NN
60025	1385	20	.	.	.
60025	1386	1	When	when	WRB
60025	1386	2	you	-PRON-	PRP
60025	1386	3	take	take	VBP
60025	1386	4	it	-PRON-	PRP
60025	1386	5	out	out	RP
60025	1386	6	peel	peel	VB
60025	1386	7	and	and	CC
60025	1386	8	trim	trim	VB
60025	1386	9	it	-PRON-	PRP
60025	1386	10	,	,	,
60025	1386	11	and	and	CC
60025	1386	12	send	send	VB
60025	1386	13	it	-PRON-	PRP
60025	1386	14	to	to	IN
60025	1386	15	table	table	NN
60025	1386	16	surrounded	surround	VBN
60025	1386	17	with	with	IN
60025	1386	18	mashed	mashed	JJ
60025	1386	19	potato	potato	NN
60025	1386	20	,	,	,
60025	1386	21	and	and	CC
60025	1386	22	garnished	garnish	VBN
60025	1386	23	with	with	IN
60025	1386	24	sliced	sliced	JJ
60025	1386	25	carrot	carrot	NN
60025	1386	26	.	.	.
60025	1387	1	TO	to	IN
60025	1387	2	CORN	corn	NN
60025	1387	3	BEEF	BEEF	NNS
60025	1387	4	.	.	.
60025	1388	1	Wash	wash	VB
60025	1388	2	the	the	DT
60025	1388	3	beef	beef	NN
60025	1388	4	well	well	RB
60025	1388	5	,	,	,
60025	1388	6	after	after	IN
60025	1388	7	it	-PRON-	PRP
60025	1388	8	has	have	VBZ
60025	1388	9	lain	lie	VBN
60025	1388	10	awhile	awhile	RB
60025	1388	11	in	in	IN
60025	1388	12	cold	cold	JJ
60025	1388	13	water	water	NN
60025	1388	14	.	.	.
60025	1389	1	Then	then	RB
60025	1389	2	drain	drain	VB
60025	1389	3	and	and	CC
60025	1389	4	examine	examine	VBP
60025	1389	5	it	-PRON-	PRP
60025	1389	6	,	,	,
60025	1389	7	take	take	VB
60025	1389	8	out	out	RP
60025	1389	9	all	all	PDT
60025	1389	10	the	the	DT
60025	1389	11	kernels	kernel	NNS
60025	1389	12	,	,	,
60025	1389	13	and	and	CC
60025	1389	14	rub	rub	VB
60025	1389	15	it	-PRON-	PRP
60025	1389	16	plentifully	plentifully	RB
60025	1389	17	with	with	IN
60025	1389	18	salt	salt	NN
60025	1389	19	.	.	.
60025	1390	1	It	-PRON-	PRP
60025	1390	2	will	will	MD
60025	1390	3	imbibe	imbibe	VB
60025	1390	4	the	the	DT
60025	1390	5	salt	salt	NN
60025	1390	6	more	more	RBR
60025	1390	7	readily	readily	RB
60025	1390	8	after	after	IN
60025	1390	9	being	be	VBG
60025	1390	10	washed	wash	VBN
60025	1390	11	.	.	.
60025	1391	1	In	in	IN
60025	1391	2	cold	cold	JJ
60025	1391	3	weather	weather	NN
60025	1391	4	warm	warm	VB
60025	1391	5	the	the	DT
60025	1391	6	salt	salt	NN
60025	1391	7	by	by	IN
60025	1391	8	placing	place	VBG
60025	1391	9	it	-PRON-	PRP
60025	1391	10	before	before	IN
60025	1391	11	the	the	DT
60025	1391	12	fire	fire	NN
60025	1391	13	.	.	.
60025	1392	1	This	this	DT
60025	1392	2	will	will	MD
60025	1392	3	cause	cause	VB
60025	1392	4	it	-PRON-	PRP
60025	1392	5	to	to	TO
60025	1392	6	penetrate	penetrate	VB
60025	1392	7	the	the	DT
60025	1392	8	meat	meat	NN
60025	1392	9	more	more	RBR
60025	1392	10	thoroughly	thoroughly	RB
60025	1392	11	.	.	.
60025	1393	1	In	in	IN
60025	1393	2	summer	summer	NN
60025	1393	3	do	do	VBP
60025	1393	4	not	not	RB
60025	1393	5	attempt	attempt	VB
60025	1393	6	to	to	TO
60025	1393	7	corn	corn	VB
60025	1393	8	any	any	DT
60025	1393	9	beef	beef	NN
60025	1393	10	that	that	WDT
60025	1393	11	has	have	VBZ
60025	1393	12	not	not	RB
60025	1393	13	been	be	VBN
60025	1393	14	fresh	fresh	JJ
60025	1393	15	killed	kill	VBN
60025	1393	16	,	,	,
60025	1393	17	and	and	CC
60025	1393	18	even	even	RB
60025	1393	19	then	then	RB
60025	1393	20	it	-PRON-	PRP
60025	1393	21	will	will	MD
60025	1393	22	not	not	RB
60025	1393	23	keep	keep	VB
60025	1393	24	more	more	JJR
60025	1393	25	than	than	IN
60025	1393	26	a	a	DT
60025	1393	27	day	day	NN
60025	1393	28	and	and	CC
60025	1393	29	a	a	DT
60025	1393	30	half	half	NN
60025	1393	31	or	or	CC
60025	1393	32	two	two	CD
60025	1393	33	days	day	NNS
60025	1393	34	.	.	.
60025	1394	1	Wash	wash	VB
60025	1394	2	and	and	CC
60025	1394	3	dry	dry	VB
60025	1394	4	it	-PRON-	PRP
60025	1394	5	,	,	,
60025	1394	6	and	and	CC
60025	1394	7	rub	rub	VB
60025	1394	8	a	a	DT
60025	1394	9	great	great	JJ
60025	1394	10	deal	deal	NN
60025	1394	11	of	of	IN
60025	1394	12	salt	salt	NN
60025	1394	13	well	well	RB
60025	1394	14	into	into	IN
60025	1394	15	it	-PRON-	PRP
60025	1394	16	.	.	.
60025	1395	1	Cover	cover	VB
60025	1395	2	it	-PRON-	PRP
60025	1395	3	carefully	carefully	RB
60025	1395	4	,	,	,
60025	1395	5	and	and	CC
60025	1395	6	keep	keep	VB
60025	1395	7	it	-PRON-	PRP
60025	1395	8	in	in	IN
60025	1395	9	a	a	DT
60025	1395	10	cold	cold	JJ
60025	1395	11	dry	dry	JJ
60025	1395	12	cellar	cellar	NN
60025	1395	13	.	.	.
60025	1396	1	Pork	pork	NN
60025	1396	2	is	be	VBZ
60025	1396	3	corned	corn	VBN
60025	1396	4	in	in	IN
60025	1396	5	the	the	DT
60025	1396	6	same	same	JJ
60025	1396	7	manner	manner	NN
60025	1396	8	.	.	.
60025	1397	1	TO	to	IN
60025	1397	2	PICKLE	PICKLE	NNP
60025	1397	3	BEEF	beef	NN
60025	1397	4	OR	or	CC
60025	1397	5	TONGUES	tongues	NN
60025	1397	6	.	.	.
60025	1398	1	The	the	DT
60025	1398	2	beef	beef	NN
60025	1398	3	must	must	MD
60025	1398	4	be	be	VB
60025	1398	5	fresh	fresh	JJ
60025	1398	6	killed	kill	VBN
60025	1398	7	,	,	,
60025	1398	8	and	and	CC
60025	1398	9	of	of	IN
60025	1398	10	the	the	DT
60025	1398	11	best	good	JJS
60025	1398	12	kind	kind	NN
60025	1398	13	.	.	.
60025	1399	1	You	-PRON-	PRP
60025	1399	2	must	must	MD
60025	1399	3	wipe	wipe	VB
60025	1399	4	every	every	DT
60025	1399	5	piece	piece	NN
60025	1399	6	well	well	RB
60025	1399	7	,	,	,
60025	1399	8	to	to	TO
60025	1399	9	dry	dry	VB
60025	1399	10	it	-PRON-	PRP
60025	1399	11	from	from	IN
60025	1399	12	the	the	DT
60025	1399	13	blood	blood	NN
60025	1399	14	and	and	CC
60025	1399	15	moisture	moisture	NN
60025	1399	16	.	.	.
60025	1400	1	To	to	TO
60025	1400	2	fifty	fifty	CD
60025	1400	3	pounds	pound	NNS
60025	1400	4	of	of	IN
60025	1400	5	meat	meat	NN
60025	1400	6	allow	allow	VBP
60025	1400	7	two	two	CD
60025	1400	8	pounds	pound	NNS
60025	1400	9	and	and	CC
60025	1400	10	a	a	DT
60025	1400	11	quarter	quarter	NN
60025	1400	12	of	of	IN
60025	1400	13	coarse	coarse	JJ
60025	1400	14	salt	salt	NN
60025	1400	15	,	,	,
60025	1400	16	two	two	CD
60025	1400	17	pounds	pound	NNS
60025	1400	18	and	and	CC
60025	1400	19	a	a	DT
60025	1400	20	quarter	quarter	NN
60025	1400	21	of	of	IN
60025	1400	22	fine	fine	JJ
60025	1400	23	salt	salt	NN
60025	1400	24	,	,	,
60025	1400	25	one	one	CD
60025	1400	26	ounce	ounce	NN
60025	1400	27	and	and	CC
60025	1400	28	a	a	DT
60025	1400	29	half	half	NN
60025	1400	30	of	of	IN
60025	1400	31	saltpetre	saltpetre	NNP
60025	1400	32	,	,	,
60025	1400	33	two	two	CD
60025	1400	34	pounds	pound	NNS
60025	1400	35	of	of	IN
60025	1400	36	good	good	JJ
60025	1400	37	brown	brown	JJ
60025	1400	38	sugar	sugar	NN
60025	1400	39	,	,	,
60025	1400	40	and	and	CC
60025	1400	41	two	two	CD
60025	1400	42	quarts	quart	NNS
60025	1400	43	of	of	IN
60025	1400	44	molasses	molasse	NNS
60025	1400	45	.	.	.
60025	1401	1	Mix	mix	VB
60025	1401	2	all	all	PDT
60025	1401	3	these	these	DT
60025	1401	4	ingredients	ingredient	NNS
60025	1401	5	well	well	RB
60025	1401	6	together	together	RB
60025	1401	7	,	,	,
60025	1401	8	boil	boil	NNP
60025	1401	9	and	and	CC
60025	1401	10	skim	skim	VB
60025	1401	11	it	-PRON-	PRP
60025	1401	12	for	for	IN
60025	1401	13	about	about	RB
60025	1401	14	twenty	twenty	CD
60025	1401	15	minutes	minute	NNS
60025	1401	16	,	,	,
60025	1401	17	and	and	CC
60025	1401	18	when	when	WRB
60025	1401	19	no	no	DT
60025	1401	20	more	more	JJR
60025	1401	21	scum	scum	NN
60025	1401	22	rises	rise	NNS
60025	1401	23	,	,	,
60025	1401	24	take	take	VB
60025	1401	25	it	-PRON-	PRP
60025	1401	26	from	from	IN
60025	1401	27	the	the	DT
60025	1401	28	fire	fire	NN
60025	1401	29	.	.	.
60025	1402	1	Have	have	VBP
60025	1402	2	ready	ready	JJ
60025	1402	3	the	the	DT
60025	1402	4	beef	beef	NN
60025	1402	5	in	in	IN
60025	1402	6	a	a	DT
60025	1402	7	large	large	JJ
60025	1402	8	tub	tub	NN
60025	1402	9	,	,	,
60025	1402	10	or	or	CC
60025	1402	11	in	in	IN
60025	1402	12	a	a	DT
60025	1402	13	barrel	barrel	NN
60025	1402	14	;	;	:
60025	1402	15	pour	pour	VB
60025	1402	16	the	the	DT
60025	1402	17	brine	brine	NN
60025	1402	18	gradually	gradually	RB
60025	1402	19	upon	upon	IN
60025	1402	20	it	-PRON-	PRP
60025	1402	21	with	with	IN
60025	1402	22	a	a	DT
60025	1402	23	ladle	ladle	NN
60025	1402	24	,	,	,
60025	1402	25	and	and	CC
60025	1402	26	as	as	IN
60025	1402	27	it	-PRON-	PRP
60025	1402	28	cools	cool	VBZ
60025	1402	29	rub	rub	VB
60025	1402	30	it	-PRON-	PRP
60025	1402	31	well	well	RB
60025	1402	32	into	into	IN
60025	1402	33	every	every	DT
60025	1402	34	part	part	NN
60025	1402	35	of	of	IN
60025	1402	36	the	the	DT
60025	1402	37	meat	meat	NN
60025	1402	38	.	.	.
60025	1403	1	A	a	DT
60025	1403	2	molasses	molasse	NNS
60025	1403	3	hogshead	hogshead	NN
60025	1403	4	sawed	saw	VBN
60025	1403	5	in	in	IN
60025	1403	6	two	two	CD
60025	1403	7	is	be	VBZ
60025	1403	8	a	a	DT
60025	1403	9	good	good	JJ
60025	1403	10	receptacle	receptacle	NN
60025	1403	11	for	for	IN
60025	1403	12	pickled	pickle	VBN
60025	1403	13	meat	meat	NN
60025	1403	14	.	.	.
60025	1404	1	Cover	cover	VB
60025	1404	2	it	-PRON-	PRP
60025	1404	3	well	well	RB
60025	1404	4	with	with	IN
60025	1404	5	a	a	DT
60025	1404	6	thick	thick	JJ
60025	1404	7	cloth	cloth	NN
60025	1404	8	,	,	,
60025	1404	9	and	and	CC
60025	1404	10	look	look	VB
60025	1404	11	at	at	IN
60025	1404	12	it	-PRON-	PRP
60025	1404	13	frequently	frequently	RB
60025	1404	14	,	,	,
60025	1404	15	skimming	skim	VBG
60025	1404	16	off	off	RP
60025	1404	17	whatever	whatever	WDT
60025	1404	18	may	may	MD
60025	1404	19	float	float	VB
60025	1404	20	on	on	IN
60025	1404	21	the	the	DT
60025	1404	22	top	top	NN
60025	1404	23	,	,	,
60025	1404	24	and	and	CC
60025	1404	25	basting	baste	VBG
60025	1404	26	the	the	DT
60025	1404	27	meat	meat	NN
60025	1404	28	with	with	IN
60025	1404	29	the	the	DT
60025	1404	30	brine	brine	NN
60025	1404	31	.	.	.
60025	1405	1	In	in	IN
60025	1405	2	about	about	RB
60025	1405	3	a	a	DT
60025	1405	4	fortnight	fortnight	NN
60025	1405	5	the	the	DT
60025	1405	6	beef	beef	NN
60025	1405	7	will	will	MD
60025	1405	8	be	be	VB
60025	1405	9	fit	fit	JJ
60025	1405	10	for	for	IN
60025	1405	11	use	use	NN
60025	1405	12	.	.	.
60025	1406	1	Tongues	tongue	NNS
60025	1406	2	may	may	MD
60025	1406	3	be	be	VB
60025	1406	4	put	put	VBN
60025	1406	5	into	into	IN
60025	1406	6	the	the	DT
60025	1406	7	same	same	JJ
60025	1406	8	cask	cask	NN
60025	1406	9	with	with	IN
60025	1406	10	the	the	DT
60025	1406	11	beef	beef	NN
60025	1406	12	,	,	,
60025	1406	13	one	one	CD
60025	1406	14	or	or	CC
60025	1406	15	two	two	CD
60025	1406	16	at	at	IN
60025	1406	17	a	a	DT
60025	1406	18	time	time	NN
60025	1406	19	,	,	,
60025	1406	20	as	as	IN
60025	1406	21	you	-PRON-	PRP
60025	1406	22	procure	procure	VBP
60025	1406	23	them	-PRON-	PRP
60025	1406	24	from	from	IN
60025	1406	25	the	the	DT
60025	1406	26	butcher	butcher	NN
60025	1406	27	.	.	.
60025	1407	1	None	none	NN
60025	1407	2	of	of	IN
60025	1407	3	them	-PRON-	PRP
60025	1407	4	will	will	MD
60025	1407	5	be	be	VB
60025	1407	6	ready	ready	JJ
60025	1407	7	for	for	IN
60025	1407	8	smoking	smoke	VBG
60025	1407	9	in	in	IN
60025	1407	10	less	less	JJR
60025	1407	11	than	than	IN
60025	1407	12	six	six	CD
60025	1407	13	weeks	week	NNS
60025	1407	14	;	;	:
60025	1407	15	but	but	CC
60025	1407	16	they	-PRON-	PRP
60025	1407	17	had	have	VBD
60025	1407	18	best	well	RBS
60025	1407	19	remain	remain	VB
60025	1407	20	in	in	IN
60025	1407	21	pickle	pickle	NN
60025	1407	22	seven	seven	CD
60025	1407	23	or	or	CC
60025	1407	24	eight	eight	CD
60025	1407	25	months	month	NNS
60025	1407	26	.	.	.
60025	1408	1	They	-PRON-	PRP
60025	1408	2	should	should	MD
60025	1408	3	not	not	RB
60025	1408	4	be	be	VB
60025	1408	5	sent	send	VBN
60025	1408	6	to	to	IN
60025	1408	7	the	the	DT
60025	1408	8	smoke	smoke	NN
60025	1408	9	-	-	HYPH
60025	1408	10	house	house	NN
60025	1408	11	later	later	RB
60025	1408	12	than	than	IN
60025	1408	13	March	March	NNP
60025	1408	14	.	.	.
60025	1409	1	If	if	IN
60025	1409	2	you	-PRON-	PRP
60025	1409	3	do	do	VBP
60025	1409	4	them	-PRON-	PRP
60025	1409	5	at	at	IN
60025	1409	6	home	home	NN
60025	1409	7	,	,	,
60025	1409	8	they	-PRON-	PRP
60025	1409	9	will	will	MD
60025	1409	10	require	require	VB
60025	1409	11	three	three	CD
60025	1409	12	weeks	week	NNS
60025	1409	13	'	'	POS
60025	1409	14	smoking	smoking	NN
60025	1409	15	over	over	IN
60025	1409	16	a	a	DT
60025	1409	17	wood	wood	NN
60025	1409	18	fire	fire	NN
60025	1409	19	.	.	.
60025	1410	1	Hang	hang	VB
60025	1410	2	them	-PRON-	PRP
60025	1410	3	with	with	IN
60025	1410	4	the	the	DT
60025	1410	5	root	root	NN
60025	1410	6	or	or	CC
60025	1410	7	large	large	JJ
60025	1410	8	end	end	NN
60025	1410	9	upwards	upwards	RB
60025	1410	10	.	.	.
60025	1411	1	When	when	WRB
60025	1411	2	done	do	VBN
60025	1411	3	,	,	,
60025	1411	4	sew	sew	VB
60025	1411	5	up	up	RP
60025	1411	6	each	each	DT
60025	1411	7	tongue	tongue	NN
60025	1411	8	tightly	tightly	RB
60025	1411	9	in	in	IN
60025	1411	10	coarse	coarse	JJ
60025	1411	11	linen	linen	NN
60025	1411	12	,	,	,
60025	1411	13	and	and	CC
60025	1411	14	hang	hang	VB
60025	1411	15	them	-PRON-	PRP
60025	1411	16	up	up	RP
60025	1411	17	in	in	IN
60025	1411	18	a	a	DT
60025	1411	19	dark	dark	JJ
60025	1411	20	dry	dry	JJ
60025	1411	21	cellar	cellar	NN
60025	1411	22	.	.	.
60025	1412	1	Pickled	pickle	VBN
60025	1412	2	tongues	tongue	NNS
60025	1412	3	without	without	IN
60025	1412	4	smoking	smoking	NN
60025	1412	5	are	be	VBP
60025	1412	6	seldom	seldom	RB
60025	1412	7	liked	like	VBN
60025	1412	8	.	.	.
60025	1413	1	The	the	DT
60025	1413	2	last	last	JJ
60025	1413	3	of	of	IN
60025	1413	4	October	October	NNP
60025	1413	5	is	be	VBZ
60025	1413	6	a	a	DT
60025	1413	7	good	good	JJ
60025	1413	8	time	time	NN
60025	1413	9	for	for	IN
60025	1413	10	putting	put	VBG
60025	1413	11	meat	meat	NN
60025	1413	12	into	into	IN
60025	1413	13	pickle	pickle	NN
60025	1413	14	.	.	.
60025	1414	1	If	if	IN
60025	1414	2	the	the	DT
60025	1414	3	weather	weather	NN
60025	1414	4	is	be	VBZ
60025	1414	5	too	too	RB
60025	1414	6	warm	warm	JJ
60025	1414	7	or	or	CC
60025	1414	8	too	too	RB
60025	1414	9	cold	cold	JJ
60025	1414	10	,	,	,
60025	1414	11	it	-PRON-	PRP
60025	1414	12	will	will	MD
60025	1414	13	not	not	RB
60025	1414	14	take	take	VB
60025	1414	15	the	the	DT
60025	1414	16	salt	salt	NN
60025	1414	17	well	well	RB
60025	1414	18	.	.	.
60025	1415	1	In	in	IN
60025	1415	2	the	the	DT
60025	1415	3	course	course	NN
60025	1415	4	of	of	IN
60025	1415	5	the	the	DT
60025	1415	6	winter	winter	NN
60025	1415	7	the	the	DT
60025	1415	8	pickle	pickle	NN
60025	1415	9	may	may	MD
60025	1415	10	probably	probably	RB
60025	1415	11	require	require	VB
60025	1415	12	a	a	DT
60025	1415	13	second	second	JJ
60025	1415	14	boiling	boiling	NN
60025	1415	15	with	with	IN
60025	1415	16	additional	additional	JJ
60025	1415	17	ingredients	ingredient	NNS
60025	1415	18	.	.	.
60025	1416	1	Half	half	PDT
60025	1416	2	an	an	DT
60025	1416	3	ounce	ounce	NN
60025	1416	4	of	of	IN
60025	1416	5	pearl	pearl	NN
60025	1416	6	-	-	HYPH
60025	1416	7	ash	ash	NNP
60025	1416	8	added	add	VBN
60025	1416	9	to	to	IN
60025	1416	10	the	the	DT
60025	1416	11	other	other	JJ
60025	1416	12	articles	article	NNS
60025	1416	13	will	will	MD
60025	1416	14	make	make	VB
60025	1416	15	the	the	DT
60025	1416	16	meat	meat	NN
60025	1416	17	more	more	RBR
60025	1416	18	tender	tender	JJ
60025	1416	19	,	,	,
60025	1416	20	but	but	CC
60025	1416	21	many	many	JJ
60025	1416	22	persons	person	NNS
60025	1416	23	thinks	think	VBZ
60025	1416	24	it	-PRON-	PRP
60025	1416	25	injures	injure	VBZ
60025	1416	26	the	the	DT
60025	1416	27	taste	taste	NN
60025	1416	28	.	.	.
60025	1417	1	The	the	DT
60025	1417	2	meat	meat	NN
60025	1417	3	must	must	MD
60025	1417	4	always	always	RB
60025	1417	5	be	be	VB
60025	1417	6	kept	keep	VBN
60025	1417	7	completely	completely	RB
60025	1417	8	immersed	immerse	VBN
60025	1417	9	in	in	IN
60025	1417	10	the	the	DT
60025	1417	11	brine	brine	NN
60025	1417	12	.	.	.
60025	1418	1	To	to	TO
60025	1418	2	effect	effect	VB
60025	1418	3	this	this	DT
60025	1418	4	a	a	DT
60025	1418	5	heavy	heavy	JJ
60025	1418	6	board	board	NN
60025	1418	7	should	should	MD
60025	1418	8	be	be	VB
60025	1418	9	laid	lay	VBN
60025	1418	10	upon	upon	IN
60025	1418	11	it	-PRON-	PRP
60025	1418	12	.	.	.
60025	1419	1	DRIED	DRIED	NNP
60025	1419	2	OR	or	CC
60025	1419	3	SMOKED	SMOKED	NNP
60025	1419	4	BEEF	BEEF	NNP
60025	1419	5	.	.	.
60025	1420	1	The	the	DT
60025	1420	2	best	good	JJS
60025	1420	3	part	part	NN
60025	1420	4	for	for	IN
60025	1420	5	this	this	DT
60025	1420	6	purpose	purpose	NN
60025	1420	7	is	be	VBZ
60025	1420	8	the	the	DT
60025	1420	9	round	round	NN
60025	1420	10	,	,	,
60025	1420	11	which	which	WDT
60025	1420	12	you	-PRON-	PRP
60025	1420	13	must	must	MD
60025	1420	14	desire	desire	VB
60025	1420	15	the	the	DT
60025	1420	16	butcher	butcher	NN
60025	1420	17	to	to	TO
60025	1420	18	cut	cut	VB
60025	1420	19	into	into	IN
60025	1420	20	four	four	CD
60025	1420	21	pieces	piece	NNS
60025	1420	22	.	.	.
60025	1421	1	Wash	wash	VB
60025	1421	2	the	the	DT
60025	1421	3	meat	meat	NN
60025	1421	4	and	and	CC
60025	1421	5	dry	dry	VB
60025	1421	6	it	-PRON-	PRP
60025	1421	7	well	well	RB
60025	1421	8	in	in	IN
60025	1421	9	a	a	DT
60025	1421	10	cloth	cloth	NN
60025	1421	11	.	.	.
60025	1422	1	Grind	grind	VB
60025	1422	2	or	or	CC
60025	1422	3	beat	beat	VB
60025	1422	4	to	to	TO
60025	1422	5	powder	powder	VB
60025	1422	6	an	an	DT
60025	1422	7	equal	equal	JJ
60025	1422	8	quantity	quantity	NN
60025	1422	9	of	of	IN
60025	1422	10	cloves	clove	NNS
60025	1422	11	and	and	CC
60025	1422	12	mace	mace	NN
60025	1422	13	,	,	,
60025	1422	14	and	and	CC
60025	1422	15	having	have	VBG
60025	1422	16	mixed	mix	VBN
60025	1422	17	them	-PRON-	PRP
60025	1422	18	together	together	RB
60025	1422	19	,	,	,
60025	1422	20	rub	rub	VB
60025	1422	21	them	-PRON-	PRP
60025	1422	22	well	well	RB
60025	1422	23	into	into	IN
60025	1422	24	the	the	DT
60025	1422	25	beef	beef	NN
60025	1422	26	with	with	IN
60025	1422	27	your	-PRON-	PRP$
60025	1422	28	hand	hand	NN
60025	1422	29	.	.	.
60025	1423	1	The	the	DT
60025	1423	2	spice	spice	NN
60025	1423	3	will	will	MD
60025	1423	4	be	be	VB
60025	1423	5	found	find	VBN
60025	1423	6	a	a	DT
60025	1423	7	great	great	JJ
60025	1423	8	improvement	improvement	NN
60025	1423	9	both	both	CC
60025	1423	10	to	to	IN
60025	1423	11	the	the	DT
60025	1423	12	taste	taste	NN
60025	1423	13	and	and	CC
60025	1423	14	smell	smell	NN
60025	1423	15	of	of	IN
60025	1423	16	the	the	DT
60025	1423	17	meat	meat	NN
60025	1423	18	.	.	.
60025	1424	1	Have	have	VBP
60025	1424	2	ready	ready	JJ
60025	1424	3	a	a	DT
60025	1424	4	pickle	pickle	NN
60025	1424	5	made	make	VBN
60025	1424	6	precisely	precisely	RB
60025	1424	7	as	as	IN
60025	1424	8	that	that	DT
60025	1424	9	in	in	IN
60025	1424	10	the	the	DT
60025	1424	11	preceding	precede	VBG
60025	1424	12	article	article	NN
60025	1424	13	.	.	.
60025	1425	1	Boil	Boil	NNP
60025	1425	2	and	and	CC
60025	1425	3	skim	skim	VB
60025	1425	4	it	-PRON-	PRP
60025	1425	5	,	,	,
60025	1425	6	and	and	CC
60025	1425	7	(	(	-LRB-
60025	1425	8	the	the	DT
60025	1425	9	meat	meat	NN
60025	1425	10	having	have	VBG
60025	1425	11	been	be	VBN
60025	1425	12	thoroughly	thoroughly	RB
60025	1425	13	rubbed	rub	VBN
60025	1425	14	all	all	RB
60025	1425	15	over	over	RB
60025	1425	16	with	with	IN
60025	1425	17	the	the	DT
60025	1425	18	spice	spice	NN
60025	1425	19	)	)	-RRB-
60025	1425	20	pour	pour	VB
60025	1425	21	on	on	IN
60025	1425	22	the	the	DT
60025	1425	23	pickle	pickle	NN
60025	1425	24	as	as	IN
60025	1425	25	before	before	IN
60025	1425	26	directed	direct	VBN
60025	1425	27	.	.	.
60025	1426	1	Keep	keep	VB
60025	1426	2	the	the	DT
60025	1426	3	beef	beef	NN
60025	1426	4	in	in	IN
60025	1426	5	the	the	DT
60025	1426	6	pickle	pickle	NN
60025	1426	7	at	at	IN
60025	1426	8	least	least	JJS
60025	1426	9	six	six	CD
60025	1426	10	weeks	week	NNS
60025	1426	11	,	,	,
60025	1426	12	and	and	CC
60025	1426	13	then	then	RB
60025	1426	14	smoke	smoke	VB
60025	1426	15	it	-PRON-	PRP
60025	1426	16	about	about	RB
60025	1426	17	three	three	CD
60025	1426	18	weeks	week	NNS
60025	1426	19	.	.	.
60025	1427	1	Corn	corn	NN
60025	1427	2	cobs	cob	NNS
60025	1427	3	make	make	VBP
60025	1427	4	a	a	DT
60025	1427	5	good	good	JJ
60025	1427	6	fire	fire	NN
60025	1427	7	for	for	IN
60025	1427	8	smoking	smoking	NN
60025	1427	9	meat	meat	NN
60025	1427	10	.	.	.
60025	1428	1	Smoked	smoke	VBN
60025	1428	2	beef	beef	NN
60025	1428	3	is	be	VBZ
60025	1428	4	brought	bring	VBN
60025	1428	5	on	on	RP
60025	1428	6	the	the	DT
60025	1428	7	tea	tea	NN
60025	1428	8	-	-	HYPH
60025	1428	9	table	table	NN
60025	1428	10	either	either	CC
60025	1428	11	shaved	shave	VBN
60025	1428	12	into	into	IN
60025	1428	13	thin	thin	JJ
60025	1428	14	chips	chip	NNS
60025	1428	15	without	without	IN
60025	1428	16	cooking	cooking	NN
60025	1428	17	,	,	,
60025	1428	18	or	or	CC
60025	1428	19	chipped	chip	VBD
60025	1428	20	and	and	CC
60025	1428	21	fried	fry	VBN
60025	1428	22	in	in	IN
60025	1428	23	a	a	DT
60025	1428	24	skillet	skillet	NN
60025	1428	25	with	with	IN
60025	1428	26	some	some	DT
60025	1428	27	butter	butter	NN
60025	1428	28	and	and	CC
60025	1428	29	beaten	beat	VBN
60025	1428	30	egg	egg	NN
60025	1428	31	.	.	.
60025	1429	1	This	this	DT
60025	1429	2	receipt	receipt	NN
60025	1429	3	for	for	IN
60025	1429	4	dried	dry	VBN
60025	1429	5	or	or	CC
60025	1429	6	smoked	smoke	VBN
60025	1429	7	beef	beef	NN
60025	1429	8	will	will	MD
60025	1429	9	answer	answer	VB
60025	1429	10	equally	equally	RB
60025	1429	11	well	well	RB
60025	1429	12	for	for	IN
60025	1429	13	venison	venison	NNP
60025	1429	14	ham	ham	NNP
60025	1429	15	,	,	,
60025	1429	16	which	which	WDT
60025	1429	17	is	be	VBZ
60025	1429	18	also	also	RB
60025	1429	19	used	use	VBN
60025	1429	20	as	as	IN
60025	1429	21	a	a	DT
60025	1429	22	relish	relish	NN
60025	1429	23	at	at	IN
60025	1429	24	the	the	DT
60025	1429	25	tea	tea	NN
60025	1429	26	-	-	HYPH
60025	1429	27	table	table	NN
60025	1429	28	.	.	.
60025	1430	1	Mutton	mutton	NN
60025	1430	2	hams	ham	NNS
60025	1430	3	may	may	MD
60025	1430	4	be	be	VB
60025	1430	5	prepared	prepare	VBN
60025	1430	6	in	in	IN
60025	1430	7	the	the	DT
60025	1430	8	same	same	JJ
60025	1430	9	way	way	NN
60025	1430	10	.	.	.
60025	1431	1	POTTED	potted	JJ
60025	1431	2	BEEF	BEEF	NNS
60025	1431	3	.	.	.
60025	1432	1	Take	take	VB
60025	1432	2	a	a	DT
60025	1432	3	good	good	JJ
60025	1432	4	piece	piece	NN
60025	1432	5	of	of	IN
60025	1432	6	a	a	DT
60025	1432	7	round	round	NN
60025	1432	8	of	of	IN
60025	1432	9	beef	beef	NN
60025	1432	10	,	,	,
60025	1432	11	and	and	CC
60025	1432	12	cut	cut	VBD
60025	1432	13	off	off	RP
60025	1432	14	all	all	PDT
60025	1432	15	the	the	DT
60025	1432	16	fat	fat	NN
60025	1432	17	.	.	.
60025	1433	1	Rub	rub	VB
60025	1433	2	the	the	DT
60025	1433	3	lean	lean	JJ
60025	1433	4	well	well	RB
60025	1433	5	with	with	IN
60025	1433	6	salt	salt	NN
60025	1433	7	,	,	,
60025	1433	8	and	and	CC
60025	1433	9	let	let	VB
60025	1433	10	it	-PRON-	PRP
60025	1433	11	lie	lie	VB
60025	1433	12	two	two	CD
60025	1433	13	days	day	NNS
60025	1433	14	.	.	.
60025	1434	1	Then	then	RB
60025	1434	2	put	put	VB
60025	1434	3	it	-PRON-	PRP
60025	1434	4	into	into	IN
60025	1434	5	a	a	DT
60025	1434	6	jar	jar	NN
60025	1434	7	,	,	,
60025	1434	8	and	and	CC
60025	1434	9	add	add	VB
60025	1434	10	to	to	IN
60025	1434	11	it	-PRON-	PRP
60025	1434	12	a	a	DT
60025	1434	13	little	little	JJ
60025	1434	14	water	water	NN
60025	1434	15	in	in	IN
60025	1434	16	the	the	DT
60025	1434	17	proportion	proportion	NN
60025	1434	18	of	of	IN
60025	1434	19	half	half	PDT
60025	1434	20	a	a	DT
60025	1434	21	pint	pint	NN
60025	1434	22	to	to	IN
60025	1434	23	three	three	CD
60025	1434	24	pounds	pound	NNS
60025	1434	25	of	of	IN
60025	1434	26	meat	meat	NN
60025	1434	27	.	.	.
60025	1435	1	Cover	cover	VB
60025	1435	2	the	the	DT
60025	1435	3	jar	jar	NN
60025	1435	4	as	as	RB
60025	1435	5	closely	closely	RB
60025	1435	6	as	as	IN
60025	1435	7	possible	possible	JJ
60025	1435	8	,	,	,
60025	1435	9	(	(	-LRB-
60025	1435	10	the	the	DT
60025	1435	11	best	good	JJS
60025	1435	12	cover	cover	NN
60025	1435	13	will	will	MD
60025	1435	14	be	be	VB
60025	1435	15	a	a	DT
60025	1435	16	coarse	coarse	JJ
60025	1435	17	paste	paste	NN
60025	1435	18	or	or	CC
60025	1435	19	dough	dough	NN
60025	1435	20	)	)	-RRB-
60025	1435	21	and	and	CC
60025	1435	22	set	set	VBD
60025	1435	23	it	-PRON-	PRP
60025	1435	24	in	in	IN
60025	1435	25	a	a	DT
60025	1435	26	slow	slow	JJ
60025	1435	27	oven	oven	NN
60025	1435	28	,	,	,
60025	1435	29	or	or	CC
60025	1435	30	in	in	IN
60025	1435	31	a	a	DT
60025	1435	32	vessel	vessel	NN
60025	1435	33	of	of	IN
60025	1435	34	boiling	boil	VBG
60025	1435	35	water	water	NN
60025	1435	36	for	for	IN
60025	1435	37	about	about	RB
60025	1435	38	four	four	CD
60025	1435	39	hours	hour	NNS
60025	1435	40	.	.	.
60025	1436	1	Then	then	RB
60025	1436	2	drain	drain	VB
60025	1436	3	off	off	RP
60025	1436	4	all	all	PDT
60025	1436	5	the	the	DT
60025	1436	6	gravy	gravy	NN
60025	1436	7	and	and	CC
60025	1436	8	set	set	VBD
60025	1436	9	the	the	DT
60025	1436	10	meat	meat	NN
60025	1436	11	before	before	IN
60025	1436	12	the	the	DT
60025	1436	13	fire	fire	NN
60025	1436	14	that	that	WDT
60025	1436	15	all	all	PDT
60025	1436	16	the	the	DT
60025	1436	17	moisture	moisture	NN
60025	1436	18	may	may	MD
60025	1436	19	be	be	VB
60025	1436	20	drawn	draw	VBN
60025	1436	21	out	out	RP
60025	1436	22	.	.	.
60025	1437	1	Pull	pull	VB
60025	1437	2	or	or	CC
60025	1437	3	cut	cut	VBD
60025	1437	4	it	-PRON-	PRP
60025	1437	5	to	to	IN
60025	1437	6	pieces	piece	NNS
60025	1437	7	and	and	CC
60025	1437	8	pound	pound	VB
60025	1437	9	it	-PRON-	PRP
60025	1437	10	for	for	IN
60025	1437	11	a	a	DT
60025	1437	12	long	long	JJ
60025	1437	13	time	time	NN
60025	1437	14	in	in	IN
60025	1437	15	a	a	DT
60025	1437	16	mortar	mortar	NN
60025	1437	17	with	with	IN
60025	1437	18	black	black	JJ
60025	1437	19	pepper	pepper	NN
60025	1437	20	,	,	,
60025	1437	21	cloves	clove	NNS
60025	1437	22	,	,	,
60025	1437	23	mace	mace	NN
60025	1437	24	,	,	,
60025	1437	25	nutmeg	nutmeg	NNP
60025	1437	26	,	,	,
60025	1437	27	and	and	CC
60025	1437	28	oiled	oil	VBD
60025	1437	29	fresh	fresh	JJ
60025	1437	30	butter	butter	NN
60025	1437	31	,	,	,
60025	1437	32	adding	add	VBG
60025	1437	33	these	these	DT
60025	1437	34	ingredients	ingredient	NNS
60025	1437	35	gradually	gradually	RB
60025	1437	36	,	,	,
60025	1437	37	and	and	CC
60025	1437	38	moistening	moisten	VBG
60025	1437	39	it	-PRON-	PRP
60025	1437	40	with	with	IN
60025	1437	41	a	a	DT
60025	1437	42	little	little	JJ
60025	1437	43	of	of	IN
60025	1437	44	the	the	DT
60025	1437	45	gravy	gravy	NN
60025	1437	46	.	.	.
60025	1438	1	You	-PRON-	PRP
60025	1438	2	must	must	MD
60025	1438	3	pound	pound	VB
60025	1438	4	it	-PRON-	PRP
60025	1438	5	to	to	IN
60025	1438	6	a	a	DT
60025	1438	7	fine	fine	JJ
60025	1438	8	paste	paste	NN
60025	1438	9	,	,	,
60025	1438	10	or	or	CC
60025	1438	11	till	till	IN
60025	1438	12	it	-PRON-	PRP
60025	1438	13	becomes	become	VBZ
60025	1438	14	of	of	IN
60025	1438	15	the	the	DT
60025	1438	16	consistence	consistence	NN
60025	1438	17	of	of	IN
60025	1438	18	cream	cream	NN
60025	1438	19	cheese	cheese	NN
60025	1438	20	.	.	.
60025	1439	1	Put	put	VB
60025	1439	2	it	-PRON-	PRP
60025	1439	3	into	into	IN
60025	1439	4	potting	pot	VBG
60025	1439	5	cans	can	NNS
60025	1439	6	,	,	,
60025	1439	7	and	and	CC
60025	1439	8	cover	cover	VB
60025	1439	9	it	-PRON-	PRP
60025	1439	10	an	an	DT
60025	1439	11	inch	inch	NN
60025	1439	12	thick	thick	JJ
60025	1439	13	with	with	IN
60025	1439	14	fresh	fresh	JJ
60025	1439	15	butter	butter	NN
60025	1439	16	that	that	WDT
60025	1439	17	has	have	VBZ
60025	1439	18	been	be	VBN
60025	1439	19	melted	melt	VBN
60025	1439	20	,	,	,
60025	1439	21	skimmed	skim	VBN
60025	1439	22	,	,	,
60025	1439	23	and	and	CC
60025	1439	24	strained	strain	VBN
60025	1439	25	.	.	.
60025	1440	1	Tie	tie	VB
60025	1440	2	a	a	DT
60025	1440	3	leather	leather	NN
60025	1440	4	over	over	IN
60025	1440	5	each	each	DT
60025	1440	6	pot	pot	NN
60025	1440	7	,	,	,
60025	1440	8	and	and	CC
60025	1440	9	keep	keep	VB
60025	1440	10	them	-PRON-	PRP
60025	1440	11	closely	closely	RB
60025	1440	12	covered	cover	VBN
60025	1440	13	.	.	.
60025	1441	1	Set	Set	VBD
60025	1441	2	them	-PRON-	PRP
60025	1441	3	in	in	IN
60025	1441	4	a	a	DT
60025	1441	5	dry	dry	JJ
60025	1441	6	place	place	NN
60025	1441	7	.	.	.
60025	1442	1	Game	game	NN
60025	1442	2	and	and	CC
60025	1442	3	poultry	poultry	NN
60025	1442	4	may	may	MD
60025	1442	5	be	be	VB
60025	1442	6	potted	pot	VBN
60025	1442	7	in	in	IN
60025	1442	8	this	this	DT
60025	1442	9	manner	manner	NN
60025	1442	10	.	.	.
60025	1443	1	VEAL	VEAL	NNP
60025	1443	2	.	.	.
60025	1444	1	GENERAL	GENERAL	NNP
60025	1444	2	REMARKS	REMARKS	NNP
60025	1444	3	.	.	.
60025	1445	1	The	the	DT
60025	1445	2	fore	fore	JJ
60025	1445	3	-	-	HYPH
60025	1445	4	quarter	quarter	NN
60025	1445	5	of	of	IN
60025	1445	6	a	a	DT
60025	1445	7	calf	calf	NN
60025	1445	8	comprises	comprise	VBZ
60025	1445	9	the	the	DT
60025	1445	10	neck	neck	NN
60025	1445	11	,	,	,
60025	1445	12	breast	breast	NN
60025	1445	13	,	,	,
60025	1445	14	and	and	CC
60025	1445	15	shoulder	shoulder	NN
60025	1445	16	:	:	:
60025	1445	17	the	the	DT
60025	1445	18	hind	hind	JJ
60025	1445	19	-	-	HYPH
60025	1445	20	quarter	quarter	NN
60025	1445	21	consists	consist	VBZ
60025	1445	22	of	of	IN
60025	1445	23	the	the	DT
60025	1445	24	loin	loin	NN
60025	1445	25	,	,	,
60025	1445	26	fillet	fillet	NN
60025	1445	27	,	,	,
60025	1445	28	and	and	CC
60025	1445	29	knuckle	knuckle	NNP
60025	1445	30	.	.	.
60025	1446	1	Separate	separate	JJ
60025	1446	2	dishes	dish	NNS
60025	1446	3	are	be	VBP
60025	1446	4	made	make	VBN
60025	1446	5	of	of	IN
60025	1446	6	the	the	DT
60025	1446	7	head	head	NN
60025	1446	8	,	,	,
60025	1446	9	heart	heart	NN
60025	1446	10	,	,	,
60025	1446	11	liver	liver	NN
60025	1446	12	,	,	,
60025	1446	13	and	and	CC
60025	1446	14	sweetbread	sweetbread	NN
60025	1446	15	.	.	.
60025	1447	1	The	the	DT
60025	1447	2	flesh	flesh	NN
60025	1447	3	of	of	IN
60025	1447	4	good	good	JJ
60025	1447	5	veal	veal	NN
60025	1447	6	is	be	VBZ
60025	1447	7	firm	firm	JJ
60025	1447	8	and	and	CC
60025	1447	9	dry	dry	JJ
60025	1447	10	,	,	,
60025	1447	11	and	and	CC
60025	1447	12	the	the	DT
60025	1447	13	joints	joint	NNS
60025	1447	14	stiff	stiff	JJ
60025	1447	15	.	.	.
60025	1448	1	The	the	DT
60025	1448	2	lean	lean	NN
60025	1448	3	is	be	VBZ
60025	1448	4	of	of	IN
60025	1448	5	a	a	DT
60025	1448	6	very	very	RB
60025	1448	7	light	light	JJ
60025	1448	8	delicate	delicate	JJ
60025	1448	9	red	red	NN
60025	1448	10	,	,	,
60025	1448	11	and	and	CC
60025	1448	12	the	the	DT
60025	1448	13	fat	fat	JJ
60025	1448	14	quite	quite	RB
60025	1448	15	white	white	JJ
60025	1448	16	.	.	.
60025	1449	1	In	in	IN
60025	1449	2	buying	buy	VBG
60025	1449	3	the	the	DT
60025	1449	4	head	head	NN
60025	1449	5	see	see	VB
60025	1449	6	that	that	IN
60025	1449	7	the	the	DT
60025	1449	8	eyes	eye	NNS
60025	1449	9	look	look	VBP
60025	1449	10	full	full	JJ
60025	1449	11	,	,	,
60025	1449	12	plump	plump	JJ
60025	1449	13	,	,	,
60025	1449	14	and	and	CC
60025	1449	15	lively	lively	JJ
60025	1449	16	;	;	:
60025	1449	17	if	if	IN
60025	1449	18	they	-PRON-	PRP
60025	1449	19	are	be	VBP
60025	1449	20	dull	dull	JJ
60025	1449	21	and	and	CC
60025	1449	22	sunk	sink	VBN
60025	1449	23	the	the	DT
60025	1449	24	calf	calf	NN
60025	1449	25	has	have	VBZ
60025	1449	26	been	be	VBN
60025	1449	27	killed	kill	VBN
60025	1449	28	too	too	RB
60025	1449	29	long	long	RB
60025	1449	30	.	.	.
60025	1450	1	In	in	IN
60025	1450	2	buying	buy	VBG
60025	1450	3	calves	calf	NNS
60025	1450	4	'	'	POS
60025	1450	5	feet	foot	NNS
60025	1450	6	for	for	IN
60025	1450	7	jelly	jelly	NNP
60025	1450	8	or	or	CC
60025	1450	9	soup	soup	NN
60025	1450	10	,	,	,
60025	1450	11	endeavour	endeavour	VBP
60025	1450	12	to	to	TO
60025	1450	13	get	get	VB
60025	1450	14	those	those	DT
60025	1450	15	that	that	WDT
60025	1450	16	have	have	VBP
60025	1450	17	been	be	VBN
60025	1450	18	singed	singe	VBN
60025	1450	19	only	only	RB
60025	1450	20	,	,	,
60025	1450	21	and	and	CC
60025	1450	22	not	not	RB
60025	1450	23	skinned	skin	VBN
60025	1450	24	;	;	:
60025	1450	25	as	as	IN
60025	1450	26	a	a	DT
60025	1450	27	great	great	JJ
60025	1450	28	deal	deal	NN
60025	1450	29	of	of	IN
60025	1450	30	gelatinous	gelatinous	JJ
60025	1450	31	substance	substance	NN
60025	1450	32	is	be	VBZ
60025	1450	33	contained	contain	VBN
60025	1450	34	in	in	IN
60025	1450	35	the	the	DT
60025	1450	36	skin	skin	NN
60025	1450	37	.	.	.
60025	1451	1	Veal	veal	NN
60025	1451	2	should	should	MD
60025	1451	3	always	always	RB
60025	1451	4	be	be	VB
60025	1451	5	thoroughly	thoroughly	RB
60025	1451	6	cooked	cook	VBN
60025	1451	7	,	,	,
60025	1451	8	and	and	CC
60025	1451	9	never	never	RB
60025	1451	10	brought	bring	VBN
60025	1451	11	to	to	IN
60025	1451	12	table	table	NN
60025	1451	13	rare	rare	JJ
60025	1451	14	or	or	CC
60025	1451	15	under	under	RB
60025	1451	16	-	-	HYPH
60025	1451	17	done	do	VBN
60025	1451	18	,	,	,
60025	1451	19	like	like	IN
60025	1451	20	beef	beef	NN
60025	1451	21	or	or	CC
60025	1451	22	mutton	mutton	NN
60025	1451	23	.	.	.
60025	1452	1	The	the	DT
60025	1452	2	least	least	JJS
60025	1452	3	redness	redness	NN
60025	1452	4	in	in	IN
60025	1452	5	the	the	DT
60025	1452	6	meat	meat	NN
60025	1452	7	or	or	CC
60025	1452	8	gravy	gravy	NN
60025	1452	9	is	be	VBZ
60025	1452	10	disgusting	disgusting	JJ
60025	1452	11	.	.	.
60025	1453	1	Veal	veal	NN
60025	1453	2	suet	suet	NN
60025	1453	3	may	may	MD
60025	1453	4	be	be	VB
60025	1453	5	used	use	VBN
60025	1453	6	as	as	IN
60025	1453	7	a	a	DT
60025	1453	8	substitute	substitute	NN
60025	1453	9	for	for	IN
60025	1453	10	that	that	DT
60025	1453	11	of	of	IN
60025	1453	12	beef	beef	NN
60025	1453	13	;	;	:
60025	1453	14	also	also	RB
60025	1453	15	veal	veal	NN
60025	1453	16	-	-	HYPH
60025	1453	17	dripping	drip	VBG
60025	1453	18	.	.	.
60025	1454	1	TO	to	TO
60025	1454	2	ROAST	ROAST	NNP
60025	1454	3	A	a	DT
60025	1454	4	LOIN	loin	NN
60025	1454	5	OF	of	IN
60025	1454	6	VEAL	veal	NN
60025	1454	7	.	.	.
60025	1455	1	The	the	DT
60025	1455	2	loin	loin	NN
60025	1455	3	is	be	VBZ
60025	1455	4	the	the	DT
60025	1455	5	best	good	JJS
60025	1455	6	part	part	NN
60025	1455	7	of	of	IN
60025	1455	8	the	the	DT
60025	1455	9	calf	calf	NN
60025	1455	10	.	.	.
60025	1456	1	It	-PRON-	PRP
60025	1456	2	is	be	VBZ
60025	1456	3	always	always	RB
60025	1456	4	roasted	roast	VBN
60025	1456	5	.	.	.
60025	1457	1	See	see	VB
60025	1457	2	that	that	IN
60025	1457	3	your	-PRON-	PRP$
60025	1457	4	fire	fire	NN
60025	1457	5	is	be	VBZ
60025	1457	6	clear	clear	JJ
60025	1457	7	and	and	CC
60025	1457	8	hot	hot	JJ
60025	1457	9	,	,	,
60025	1457	10	and	and	CC
60025	1457	11	broad	broad	RB
60025	1457	12	enough	enough	RB
60025	1457	13	to	to	TO
60025	1457	14	brown	brown	VB
60025	1457	15	both	both	DT
60025	1457	16	ends	end	NNS
60025	1457	17	.	.	.
60025	1458	1	Cover	cover	VB
60025	1458	2	the	the	DT
60025	1458	3	fat	fat	NN
60025	1458	4	of	of	IN
60025	1458	5	the	the	DT
60025	1458	6	kidney	kidney	NN
60025	1458	7	and	and	CC
60025	1458	8	the	the	DT
60025	1458	9	back	back	NN
60025	1458	10	with	with	IN
60025	1458	11	paper	paper	NN
60025	1458	12	to	to	TO
60025	1458	13	prevent	prevent	VB
60025	1458	14	it	-PRON-	PRP
60025	1458	15	from	from	IN
60025	1458	16	scorching	scorch	VBG
60025	1458	17	.	.	.
60025	1459	1	A	a	DT
60025	1459	2	large	large	JJ
60025	1459	3	loin	loin	NN
60025	1459	4	of	of	IN
60025	1459	5	veal	veal	NN
60025	1459	6	will	will	MD
60025	1459	7	require	require	VB
60025	1459	8	_	_	NNP
60025	1459	9	at	at	IN
60025	1459	10	least	least	JJS
60025	1459	11	_	_	NNP
60025	1459	12	four	four	CD
60025	1459	13	hours	hour	NNS
60025	1459	14	and	and	CC
60025	1459	15	a	a	DT
60025	1459	16	half	half	NN
60025	1459	17	to	to	TO
60025	1459	18	roast	roast	VB
60025	1459	19	it	-PRON-	PRP
60025	1459	20	sufficiently	sufficiently	RB
60025	1459	21	.	.	.
60025	1460	1	At	at	IN
60025	1460	2	first	first	RB
60025	1460	3	set	set	NN
60025	1460	4	the	the	DT
60025	1460	5	roaster	roaster	NN
60025	1460	6	at	at	IN
60025	1460	7	a	a	DT
60025	1460	8	tolerable	tolerable	JJ
60025	1460	9	distance	distance	NN
60025	1460	10	from	from	IN
60025	1460	11	the	the	DT
60025	1460	12	fire	fire	NN
60025	1460	13	that	that	WDT
60025	1460	14	the	the	DT
60025	1460	15	meat	meat	NN
60025	1460	16	may	may	MD
60025	1460	17	heat	heat	VB
60025	1460	18	gradually	gradually	RB
60025	1460	19	in	in	IN
60025	1460	20	the	the	DT
60025	1460	21	beginning	beginning	NN
60025	1460	22	;	;	:
60025	1460	23	afterwards	afterwards	RB
60025	1460	24	place	place	VB
60025	1460	25	it	-PRON-	PRP
60025	1460	26	nearer	nearer	RB
60025	1460	27	.	.	.
60025	1461	1	Put	put	VB
60025	1461	2	a	a	DT
60025	1461	3	little	little	JJ
60025	1461	4	salt	salt	NN
60025	1461	5	and	and	CC
60025	1461	6	water	water	NN
60025	1461	7	into	into	IN
60025	1461	8	the	the	DT
60025	1461	9	dripping	dripping	JJ
60025	1461	10	-	-	HYPH
60025	1461	11	pan	pan	NN
60025	1461	12	and	and	CC
60025	1461	13	baste	baste	NNP
60025	1461	14	the	the	DT
60025	1461	15	meat	meat	NN
60025	1461	16	with	with	IN
60025	1461	17	it	-PRON-	PRP
60025	1461	18	till	till	IN
60025	1461	19	the	the	DT
60025	1461	20	gravy	gravy	NN
60025	1461	21	begins	begin	VBZ
60025	1461	22	to	to	TO
60025	1461	23	drop	drop	VB
60025	1461	24	.	.	.
60025	1462	1	Then	then	RB
60025	1462	2	baste	baste	VBZ
60025	1462	3	with	with	IN
60025	1462	4	the	the	DT
60025	1462	5	gravy	gravy	NN
60025	1462	6	.	.	.
60025	1463	1	When	when	WRB
60025	1463	2	the	the	DT
60025	1463	3	meat	meat	NN
60025	1463	4	is	be	VBZ
60025	1463	5	nearly	nearly	RB
60025	1463	6	done	do	VBN
60025	1463	7	,	,	,
60025	1463	8	move	move	VB
60025	1463	9	it	-PRON-	PRP
60025	1463	10	close	close	JJ
60025	1463	11	to	to	IN
60025	1463	12	the	the	DT
60025	1463	13	fire	fire	NN
60025	1463	14	,	,	,
60025	1463	15	dredge	dredge	VB
60025	1463	16	it	-PRON-	PRP
60025	1463	17	with	with	IN
60025	1463	18	a	a	DT
60025	1463	19	very	very	RB
60025	1463	20	little	little	JJ
60025	1463	21	flour	flour	NN
60025	1463	22	,	,	,
60025	1463	23	and	and	CC
60025	1463	24	baste	baste	VB
60025	1463	25	it	-PRON-	PRP
60025	1463	26	with	with	IN
60025	1463	27	butter	butter	NN
60025	1463	28	.	.	.
60025	1464	1	Skim	Skim	NNP
60025	1464	2	the	the	DT
60025	1464	3	fat	fat	NN
60025	1464	4	from	from	IN
60025	1464	5	the	the	DT
60025	1464	6	gravy	gravy	NN
60025	1464	7	,	,	,
60025	1464	8	which	which	WDT
60025	1464	9	should	should	MD
60025	1464	10	be	be	VB
60025	1464	11	thickened	thicken	VBN
60025	1464	12	by	by	IN
60025	1464	13	shaking	shake	VBG
60025	1464	14	in	in	IN
60025	1464	15	a	a	DT
60025	1464	16	very	very	RB
60025	1464	17	small	small	JJ
60025	1464	18	quantity	quantity	NN
60025	1464	19	of	of	IN
60025	1464	20	flour	flour	NN
60025	1464	21	.	.	.
60025	1465	1	Put	put	VB
60025	1465	2	it	-PRON-	PRP
60025	1465	3	into	into	IN
60025	1465	4	a	a	DT
60025	1465	5	small	small	JJ
60025	1465	6	sauce	sauce	NN
60025	1465	7	-	-	HYPH
60025	1465	8	pan	pan	NN
60025	1465	9	,	,	,
60025	1465	10	and	and	CC
60025	1465	11	set	set	VBD
60025	1465	12	it	-PRON-	PRP
60025	1465	13	on	on	IN
60025	1465	14	hot	hot	JJ
60025	1465	15	coals	coal	NNS
60025	1465	16	.	.	.
60025	1466	1	Let	let	VB
60025	1466	2	it	-PRON-	PRP
60025	1466	3	just	just	RB
60025	1466	4	come	come	VB
60025	1466	5	to	to	IN
60025	1466	6	a	a	DT
60025	1466	7	boil	boil	NN
60025	1466	8	,	,	,
60025	1466	9	and	and	CC
60025	1466	10	then	then	RB
60025	1466	11	send	send	VB
60025	1466	12	it	-PRON-	PRP
60025	1466	13	to	to	TO
60025	1466	14	table	table	VB
60025	1466	15	in	in	IN
60025	1466	16	a	a	DT
60025	1466	17	boat	boat	NN
60025	1466	18	.	.	.
60025	1467	1	If	if	IN
60025	1467	2	the	the	DT
60025	1467	3	gravy	gravy	NN
60025	1467	4	is	be	VBZ
60025	1467	5	not	not	RB
60025	1467	6	in	in	IN
60025	1467	7	sufficient	sufficient	JJ
60025	1467	8	quantity	quantity	NN
60025	1467	9	,	,	,
60025	1467	10	add	add	VB
60025	1467	11	to	to	IN
60025	1467	12	it	-PRON-	PRP
60025	1467	13	about	about	IN
60025	1467	14	half	half	PDT
60025	1467	15	a	a	DT
60025	1467	16	jill	jill	NN
60025	1467	17	or	or	CC
60025	1467	18	a	a	DT
60025	1467	19	large	large	JJ
60025	1467	20	wine	wine	NN
60025	1467	21	-	-	HYPH
60025	1467	22	glass	glass	NN
60025	1467	23	of	of	IN
60025	1467	24	boiling	boiling	NN
60025	1467	25	water	water	NN
60025	1467	26	.	.	.
60025	1468	1	In	in	IN
60025	1468	2	carving	carve	VBG
60025	1468	3	a	a	DT
60025	1468	4	loin	loin	NN
60025	1468	5	of	of	IN
60025	1468	6	veal	veal	NN
60025	1468	7	help	help	NN
60025	1468	8	every	every	DT
60025	1468	9	one	one	CD
60025	1468	10	to	to	IN
60025	1468	11	a	a	DT
60025	1468	12	piece	piece	NN
60025	1468	13	of	of	IN
60025	1468	14	the	the	DT
60025	1468	15	kidney	kidney	NN
60025	1468	16	as	as	RB
60025	1468	17	far	far	RB
60025	1468	18	as	as	IN
60025	1468	19	it	-PRON-	PRP
60025	1468	20	will	will	MD
60025	1468	21	go	go	VB
60025	1468	22	.	.	.
60025	1469	1	TO	to	TO
60025	1469	2	ROAST	ROAST	NNP
60025	1469	3	A	a	DT
60025	1469	4	BREAST	breast	NN
60025	1469	5	OF	of	IN
60025	1469	6	VEAL	veal	NN
60025	1469	7	.	.	.
60025	1470	1	A	a	DT
60025	1470	2	breast	breast	NN
60025	1470	3	of	of	IN
60025	1470	4	veal	veal	NN
60025	1470	5	will	will	MD
60025	1470	6	require	require	VB
60025	1470	7	about	about	IN
60025	1470	8	three	three	CD
60025	1470	9	hours	hour	NNS
60025	1470	10	and	and	CC
60025	1470	11	a	a	DT
60025	1470	12	half	half	NN
60025	1470	13	to	to	TO
60025	1470	14	roast	roast	VB
60025	1470	15	.	.	.
60025	1471	1	In	in	IN
60025	1471	2	preparing	prepare	VBG
60025	1471	3	it	-PRON-	PRP
60025	1471	4	for	for	IN
60025	1471	5	the	the	DT
60025	1471	6	spit	spit	NN
60025	1471	7	,	,	,
60025	1471	8	cover	cover	VB
60025	1471	9	it	-PRON-	PRP
60025	1471	10	with	with	IN
60025	1471	11	the	the	DT
60025	1471	12	caul	caul	NN
60025	1471	13	,	,	,
60025	1471	14	and	and	CC
60025	1471	15	skewer	skewer	VB
60025	1471	16	the	the	DT
60025	1471	17	sweetbread	sweetbread	NN
60025	1471	18	to	to	IN
60025	1471	19	the	the	DT
60025	1471	20	back	back	NN
60025	1471	21	.	.	.
60025	1472	1	Take	take	VB
60025	1472	2	off	off	RP
60025	1472	3	the	the	DT
60025	1472	4	caul	caul	NN
60025	1472	5	when	when	WRB
60025	1472	6	the	the	DT
60025	1472	7	meat	meat	NN
60025	1472	8	is	be	VBZ
60025	1472	9	nearly	nearly	RB
60025	1472	10	done	do	VBN
60025	1472	11	.	.	.
60025	1473	1	The	the	DT
60025	1473	2	breast	breast	NN
60025	1473	3	,	,	,
60025	1473	4	being	be	VBG
60025	1473	5	comparatively	comparatively	RB
60025	1473	6	tough	tough	JJ
60025	1473	7	and	and	CC
60025	1473	8	coarse	coarse	JJ
60025	1473	9	,	,	,
60025	1473	10	is	be	VBZ
60025	1473	11	less	less	RBR
60025	1473	12	esteemed	esteemed	JJ
60025	1473	13	than	than	IN
60025	1473	14	the	the	DT
60025	1473	15	loin	loin	NN
60025	1473	16	and	and	CC
60025	1473	17	the	the	DT
60025	1473	18	fillet	fillet	NN
60025	1473	19	.	.	.
60025	1474	1	TO	to	TO
60025	1474	2	ROAST	ROAST	NNP
60025	1474	3	A	a	DT
60025	1474	4	FILLET	FILLET	NNP
60025	1474	5	OF	of	IN
60025	1474	6	VEAL	veal	NN
60025	1474	7	.	.	.
60025	1475	1	Take	take	VB
60025	1475	2	out	out	RP
60025	1475	3	the	the	DT
60025	1475	4	bone	bone	NN
60025	1475	5	,	,	,
60025	1475	6	and	and	CC
60025	1475	7	secure	secure	JJ
60025	1475	8	with	with	IN
60025	1475	9	skewers	skewer	NNS
60025	1475	10	the	the	DT
60025	1475	11	fat	fat	NN
60025	1475	12	flap	flap	NN
60025	1475	13	to	to	IN
60025	1475	14	the	the	DT
60025	1475	15	outside	outside	NN
60025	1475	16	of	of	IN
60025	1475	17	the	the	DT
60025	1475	18	meat	meat	NN
60025	1475	19	.	.	.
60025	1476	1	Prepare	prepare	VB
60025	1476	2	a	a	DT
60025	1476	3	stuffing	stuffing	NN
60025	1476	4	of	of	IN
60025	1476	5	fresh	fresh	JJ
60025	1476	6	butter	butter	NN
60025	1476	7	or	or	CC
60025	1476	8	suet	suet	NN
60025	1476	9	minced	mince	VBD
60025	1476	10	fine	fine	JJ
60025	1476	11	,	,	,
60025	1476	12	and	and	CC
60025	1476	13	an	an	DT
60025	1476	14	equal	equal	JJ
60025	1476	15	quantity	quantity	NN
60025	1476	16	of	of	IN
60025	1476	17	grated	grate	VBN
60025	1476	18	bread	bread	NN
60025	1476	19	-	-	HYPH
60025	1476	20	crumbs	crumb	NNS
60025	1476	21	,	,	,
60025	1476	22	a	a	DT
60025	1476	23	large	large	JJ
60025	1476	24	table	table	NN
60025	1476	25	-	-	HYPH
60025	1476	26	spoonful	spoonful	JJ
60025	1476	27	of	of	IN
60025	1476	28	grated	grate	VBN
60025	1476	29	lemon	lemon	NN
60025	1476	30	-	-	HYPH
60025	1476	31	peel	peel	NN
60025	1476	32	,	,	,
60025	1476	33	a	a	DT
60025	1476	34	table	table	NN
60025	1476	35	-	-	HYPH
60025	1476	36	spoonful	spoonful	JJ
60025	1476	37	of	of	IN
60025	1476	38	sweet	sweet	JJ
60025	1476	39	marjoram	marjoram	NNP
60025	1476	40	chopped	chop	VBN
60025	1476	41	or	or	CC
60025	1476	42	rubbed	rub	VBN
60025	1476	43	to	to	TO
60025	1476	44	powder	powder	VB
60025	1476	45	,	,	,
60025	1476	46	a	a	DT
60025	1476	47	nutmeg	nutmeg	NN
60025	1476	48	grated	grate	VBN
60025	1476	49	,	,	,
60025	1476	50	and	and	CC
60025	1476	51	a	a	DT
60025	1476	52	little	little	JJ
60025	1476	53	pepper	pepper	NN
60025	1476	54	and	and	CC
60025	1476	55	salt	salt	NN
60025	1476	56	,	,	,
60025	1476	57	with	with	IN
60025	1476	58	a	a	DT
60025	1476	59	sprig	sprig	NN
60025	1476	60	of	of	IN
60025	1476	61	chopped	chop	VBN
60025	1476	62	parsley	parsley	NN
60025	1476	63	.	.	.
60025	1477	1	Mix	mix	VB
60025	1477	2	all	all	PDT
60025	1477	3	these	these	DT
60025	1477	4	ingredients	ingredient	NNS
60025	1477	5	with	with	IN
60025	1477	6	beaten	beat	VBN
60025	1477	7	yolk	yolk	NNP
60025	1477	8	of	of	IN
60025	1477	9	egg	egg	NN
60025	1477	10	,	,	,
60025	1477	11	and	and	CC
60025	1477	12	stuff	stuff	VB
60025	1477	13	the	the	DT
60025	1477	14	place	place	NN
60025	1477	15	from	from	IN
60025	1477	16	whence	whence	NN
60025	1477	17	the	the	DT
60025	1477	18	bone	bone	NN
60025	1477	19	was	be	VBD
60025	1477	20	taken	take	VBN
60025	1477	21	.	.	.
60025	1478	1	Make	make	VB
60025	1478	2	deep	deep	JJ
60025	1478	3	cuts	cut	NNS
60025	1478	4	or	or	CC
60025	1478	5	incisions	incision	NNS
60025	1478	6	all	all	RB
60025	1478	7	over	over	IN
60025	1478	8	the	the	DT
60025	1478	9	top	top	NN
60025	1478	10	of	of	IN
60025	1478	11	the	the	DT
60025	1478	12	veal	veal	NN
60025	1478	13	,	,	,
60025	1478	14	and	and	CC
60025	1478	15	fill	fill	VB
60025	1478	16	them	-PRON-	PRP
60025	1478	17	with	with	IN
60025	1478	18	some	some	DT
60025	1478	19	of	of	IN
60025	1478	20	the	the	DT
60025	1478	21	stuffing	stuffing	NN
60025	1478	22	.	.	.
60025	1479	1	You	-PRON-	PRP
60025	1479	2	may	may	MD
60025	1479	3	stick	stick	VB
60025	1479	4	into	into	IN
60025	1479	5	each	each	DT
60025	1479	6	hole	hole	NN
60025	1479	7	an	an	DT
60025	1479	8	inch	inch	NN
60025	1479	9	of	of	IN
60025	1479	10	fat	fat	JJ
60025	1479	11	ham	ham	NN
60025	1479	12	or	or	CC
60025	1479	13	bacon	bacon	NN
60025	1479	14	,	,	,
60025	1479	15	cut	cut	VBD
60025	1479	16	very	very	RB
60025	1479	17	thin	thin	JJ
60025	1479	18	.	.	.
60025	1480	1	Having	have	VBG
60025	1480	2	papered	paper	VBN
60025	1480	3	the	the	DT
60025	1480	4	fat	fat	NN
60025	1480	5	,	,	,
60025	1480	6	spit	spit	VBD
60025	1480	7	the	the	DT
60025	1480	8	veal	veal	NN
60025	1480	9	and	and	CC
60025	1480	10	put	put	VB
60025	1480	11	it	-PRON-	PRP
60025	1480	12	into	into	IN
60025	1480	13	the	the	DT
60025	1480	14	roaster	roaster	NN
60025	1480	15	,	,	,
60025	1480	16	keeping	keep	VBG
60025	1480	17	it	-PRON-	PRP
60025	1480	18	at	at	IN
60025	1480	19	first	first	RB
60025	1480	20	not	not	RB
60025	1480	21	too	too	RB
60025	1480	22	near	near	IN
60025	1480	23	the	the	DT
60025	1480	24	fire	fire	NN
60025	1480	25	.	.	.
60025	1481	1	Put	put	VB
60025	1481	2	a	a	DT
60025	1481	3	little	little	JJ
60025	1481	4	salt	salt	NN
60025	1481	5	and	and	CC
60025	1481	6	water	water	NN
60025	1481	7	into	into	IN
60025	1481	8	the	the	DT
60025	1481	9	dripping	dripping	JJ
60025	1481	10	-	-	HYPH
60025	1481	11	pan	pan	NN
60025	1481	12	,	,	,
60025	1481	13	and	and	CC
60025	1481	14	for	for	IN
60025	1481	15	awhile	awhile	RB
60025	1481	16	baste	baste	NNP
60025	1481	17	the	the	DT
60025	1481	18	meat	meat	NN
60025	1481	19	with	with	IN
60025	1481	20	it	-PRON-	PRP
60025	1481	21	.	.	.
60025	1482	1	Then	then	RB
60025	1482	2	baste	baste	VB
60025	1482	3	it	-PRON-	PRP
60025	1482	4	with	with	IN
60025	1482	5	its	-PRON-	PRP$
60025	1482	6	own	own	JJ
60025	1482	7	gravy	gravy	NN
60025	1482	8	.	.	.
60025	1483	1	A	a	DT
60025	1483	2	fillet	fillet	NN
60025	1483	3	of	of	IN
60025	1483	4	veal	veal	NN
60025	1483	5	will	will	MD
60025	1483	6	require	require	VB
60025	1483	7	four	four	CD
60025	1483	8	hours	hour	NNS
60025	1483	9	roasting	roast	VBG
60025	1483	10	.	.	.
60025	1484	1	As	as	IN
60025	1484	2	it	-PRON-	PRP
60025	1484	3	proceeds	proceed	VBZ
60025	1484	4	,	,	,
60025	1484	5	place	place	VB
60025	1484	6	it	-PRON-	PRP
60025	1484	7	nearer	nearer	IN
60025	1484	8	to	to	IN
60025	1484	9	the	the	DT
60025	1484	10	fire	fire	NN
60025	1484	11	.	.	.
60025	1485	1	Half	half	PDT
60025	1485	2	an	an	DT
60025	1485	3	hour	hour	NN
60025	1485	4	before	before	IN
60025	1485	5	it	-PRON-	PRP
60025	1485	6	is	be	VBZ
60025	1485	7	done	do	VBN
60025	1485	8	,	,	,
60025	1485	9	remove	remove	VB
60025	1485	10	the	the	DT
60025	1485	11	paper	paper	NN
60025	1485	12	,	,	,
60025	1485	13	and	and	CC
60025	1485	14	baste	baste	VB
60025	1485	15	the	the	DT
60025	1485	16	meat	meat	NN
60025	1485	17	with	with	IN
60025	1485	18	butter	butter	NN
60025	1485	19	,	,	,
60025	1485	20	having	have	VBG
60025	1485	21	first	first	RB
60025	1485	22	dredged	dredge	VBN
60025	1485	23	it	-PRON-	PRP
60025	1485	24	very	very	RB
60025	1485	25	lightly	lightly	RB
60025	1485	26	with	with	IN
60025	1485	27	flour	flour	NN
60025	1485	28	.	.	.
60025	1486	1	Having	have	VBG
60025	1486	2	skimmed	skim	VBN
60025	1486	3	the	the	DT
60025	1486	4	gravy	gravy	NN
60025	1486	5	,	,	,
60025	1486	6	mix	mix	VB
60025	1486	7	some	some	DT
60025	1486	8	thin	thin	JJ
60025	1486	9	melted	melted	JJ
60025	1486	10	butter	butter	NN
60025	1486	11	with	with	IN
60025	1486	12	it	-PRON-	PRP
60025	1486	13	.	.	.
60025	1487	1	If	if	IN
60025	1487	2	convenient	convenient	JJ
60025	1487	3	,	,	,
60025	1487	4	you	-PRON-	PRP
60025	1487	5	may	may	MD
60025	1487	6	in	in	IN
60025	1487	7	making	make	VBG
60025	1487	8	the	the	DT
60025	1487	9	stuffing	stuffing	NN
60025	1487	10	,	,	,
60025	1487	11	use	use	VB
60025	1487	12	a	a	DT
60025	1487	13	large	large	JJ
60025	1487	14	proportion	proportion	NN
60025	1487	15	of	of	IN
60025	1487	16	chopped	chop	VBN
60025	1487	17	mushrooms	mushroom	NNS
60025	1487	18	that	that	WDT
60025	1487	19	have	have	VBP
60025	1487	20	been	be	VBN
60025	1487	21	preserved	preserve	VBN
60025	1487	22	in	in	IN
60025	1487	23	sweet	sweet	JJ
60025	1487	24	oil	oil	NN
60025	1487	25	,	,	,
60025	1487	26	or	or	CC
60025	1487	27	of	of	IN
60025	1487	28	chopped	chopped	JJ
60025	1487	29	pickled	pickle	VBN
60025	1487	30	oysters	oyster	NNS
60025	1487	31	.	.	.
60025	1488	1	Cold	Cold	NNP
60025	1488	2	ham	ham	NNP
60025	1488	3	shred	shre	VBD
60025	1488	4	fine	fine	RB
60025	1488	5	will	will	MD
60025	1488	6	improve	improve	VB
60025	1488	7	it	-PRON-	PRP
60025	1488	8	.	.	.
60025	1489	1	You	-PRON-	PRP
60025	1489	2	may	may	MD
60025	1489	3	stuff	stuff	VB
60025	1489	4	a	a	DT
60025	1489	5	fillet	fillet	NN
60025	1489	6	of	of	IN
60025	1489	7	veal	veal	NN
60025	1489	8	entirely	entirely	RB
60025	1489	9	with	with	IN
60025	1489	10	sausage	sausage	NN
60025	1489	11	meat	meat	NN
60025	1489	12	.	.	.
60025	1490	1	To	to	TO
60025	1490	2	accompany	accompany	VB
60025	1490	3	a	a	DT
60025	1490	4	fillet	fillet	NN
60025	1490	5	of	of	IN
60025	1490	6	veal	veal	NN
60025	1490	7	,	,	,
60025	1490	8	the	the	DT
60025	1490	9	usual	usual	JJ
60025	1490	10	dish	dish	NN
60025	1490	11	is	be	VBZ
60025	1490	12	boiled	boil	VBN
60025	1490	13	ham	ham	NN
60025	1490	14	or	or	CC
60025	1490	15	bacon	bacon	NN
60025	1490	16	.	.	.
60025	1491	1	A	a	DT
60025	1491	2	shoulder	shoulder	NN
60025	1491	3	of	of	IN
60025	1491	4	veal	veal	NN
60025	1491	5	may	may	MD
60025	1491	6	be	be	VB
60025	1491	7	stuffed	stuff	VBN
60025	1491	8	and	and	CC
60025	1491	9	roasted	roast	VBN
60025	1491	10	in	in	IN
60025	1491	11	a	a	DT
60025	1491	12	similar	similar	JJ
60025	1491	13	manner	manner	NN
60025	1491	14	.	.	.
60025	1492	1	TO	to	TO
60025	1492	2	STEW	STEW	NNP
60025	1492	3	A	a	DT
60025	1492	4	BREAST	breast	NN
60025	1492	5	OF	of	IN
60025	1492	6	VEAL	veal	NN
60025	1492	7	.	.	.
60025	1493	1	Divide	divide	VB
60025	1493	2	the	the	DT
60025	1493	3	breast	breast	NN
60025	1493	4	into	into	IN
60025	1493	5	pieces	piece	NNS
60025	1493	6	according	accord	VBG
60025	1493	7	to	to	IN
60025	1493	8	the	the	DT
60025	1493	9	position	position	NN
60025	1493	10	of	of	IN
60025	1493	11	the	the	DT
60025	1493	12	bones	bone	NNS
60025	1493	13	.	.	.
60025	1494	1	Put	put	VB
60025	1494	2	them	-PRON-	PRP
60025	1494	3	into	into	IN
60025	1494	4	a	a	DT
60025	1494	5	stew	stew	NN
60025	1494	6	-	-	HYPH
60025	1494	7	pan	pan	NN
60025	1494	8	with	with	IN
60025	1494	9	a	a	DT
60025	1494	10	few	few	JJ
60025	1494	11	slices	slice	NNS
60025	1494	12	of	of	IN
60025	1494	13	ham	ham	NN
60025	1494	14	,	,	,
60025	1494	15	some	some	DT
60025	1494	16	whole	whole	JJ
60025	1494	17	pepper	pepper	NN
60025	1494	18	,	,	,
60025	1494	19	a	a	DT
60025	1494	20	bunch	bunch	NN
60025	1494	21	of	of	IN
60025	1494	22	sweet	sweet	JJ
60025	1494	23	herbs	herb	NNS
60025	1494	24	,	,	,
60025	1494	25	and	and	CC
60025	1494	26	a	a	DT
60025	1494	27	sliced	sliced	JJ
60025	1494	28	onion	onion	NN
60025	1494	29	.	.	.
60025	1495	1	Add	add	VB
60025	1495	2	sufficient	sufficient	JJ
60025	1495	3	water	water	NN
60025	1495	4	to	to	TO
60025	1495	5	keep	keep	VB
60025	1495	6	it	-PRON-	PRP
60025	1495	7	from	from	IN
60025	1495	8	burning	burn	VBG
60025	1495	9	,	,	,
60025	1495	10	and	and	CC
60025	1495	11	let	let	VB
60025	1495	12	it	-PRON-	PRP
60025	1495	13	stew	stew	VB
60025	1495	14	slowly	slowly	RB
60025	1495	15	till	till	IN
60025	1495	16	the	the	DT
60025	1495	17	meat	meat	NN
60025	1495	18	is	be	VBZ
60025	1495	19	quite	quite	RB
60025	1495	20	tender	tender	JJ
60025	1495	21	.	.	.
60025	1496	1	Then	then	RB
60025	1496	2	put	put	VB
60025	1496	3	to	to	IN
60025	1496	4	it	-PRON-	PRP
60025	1496	5	a	a	DT
60025	1496	6	quart	quart	NN
60025	1496	7	or	or	CC
60025	1496	8	more	more	JJR
60025	1496	9	of	of	IN
60025	1496	10	green	green	JJ
60025	1496	11	peas	pea	NNS
60025	1496	12	that	that	WDT
60025	1496	13	have	have	VBP
60025	1496	14	boiled	boil	VBN
60025	1496	15	twenty	twenty	CD
60025	1496	16	minutes	minute	NNS
60025	1496	17	in	in	IN
60025	1496	18	another	another	DT
60025	1496	19	pot	pot	NN
60025	1496	20	,	,	,
60025	1496	21	and	and	CC
60025	1496	22	a	a	DT
60025	1496	23	piece	piece	NN
60025	1496	24	of	of	IN
60025	1496	25	butter	butter	NN
60025	1496	26	rolled	roll	VBN
60025	1496	27	in	in	IN
60025	1496	28	flour	flour	NN
60025	1496	29	.	.	.
60025	1497	1	Let	let	VB
60025	1497	2	all	all	DT
60025	1497	3	stew	stew	VB
60025	1497	4	together	together	RB
60025	1497	5	a	a	DT
60025	1497	6	quarter	quarter	NN
60025	1497	7	of	of	IN
60025	1497	8	an	an	DT
60025	1497	9	hour	hour	NN
60025	1497	10	longer	long	RBR
60025	1497	11	.	.	.
60025	1498	1	Serve	serve	VB
60025	1498	2	it	-PRON-	PRP
60025	1498	3	up	up	RP
60025	1498	4	,	,	,
60025	1498	5	with	with	IN
60025	1498	6	the	the	DT
60025	1498	7	veal	veal	NN
60025	1498	8	in	in	IN
60025	1498	9	the	the	DT
60025	1498	10	middle	middle	NN
60025	1498	11	,	,	,
60025	1498	12	the	the	DT
60025	1498	13	peas	pea	NNS
60025	1498	14	round	round	VBP
60025	1498	15	it	-PRON-	PRP
60025	1498	16	,	,	,
60025	1498	17	and	and	CC
60025	1498	18	the	the	DT
60025	1498	19	ham	ham	NNP
60025	1498	20	laid	lay	VBN
60025	1498	21	on	on	IN
60025	1498	22	the	the	DT
60025	1498	23	peas	pea	NNS
60025	1498	24	.	.	.
60025	1499	1	You	-PRON-	PRP
60025	1499	2	may	may	MD
60025	1499	3	stew	stew	VB
60025	1499	4	a	a	DT
60025	1499	5	breast	breast	NN
60025	1499	6	of	of	IN
60025	1499	7	veal	veal	NN
60025	1499	8	with	with	IN
60025	1499	9	tomatas	tomata	NNS
60025	1499	10	.	.	.
60025	1500	1	TO	to	TO
60025	1500	2	STEW	STEW	NNP
60025	1500	3	A	a	DT
60025	1500	4	FILLET	FILLET	NNP
60025	1500	5	OF	of	IN
60025	1500	6	VEAL	veal	NN
60025	1500	7	.	.	.
60025	1501	1	Take	take	VB
60025	1501	2	a	a	DT
60025	1501	3	fillet	fillet	NN
60025	1501	4	of	of	IN
60025	1501	5	veal	veal	NN
60025	1501	6	,	,	,
60025	1501	7	wipe	wipe	VB
60025	1501	8	it	-PRON-	PRP
60025	1501	9	well	well	RB
60025	1501	10	,	,	,
60025	1501	11	and	and	CC
60025	1501	12	then	then	RB
60025	1501	13	with	with	IN
60025	1501	14	a	a	DT
60025	1501	15	sharp	sharp	JJ
60025	1501	16	knife	knife	NN
60025	1501	17	make	make	VBP
60025	1501	18	deep	deep	JJ
60025	1501	19	incisions	incision	NNS
60025	1501	20	all	all	RB
60025	1501	21	over	over	IN
60025	1501	22	the	the	DT
60025	1501	23	surface	surface	NN
60025	1501	24	,	,	,
60025	1501	25	the	the	DT
60025	1501	26	bottom	bottom	NN
60025	1501	27	as	as	RB
60025	1501	28	well	well	RB
60025	1501	29	as	as	IN
60025	1501	30	the	the	DT
60025	1501	31	top	top	NN
60025	1501	32	and	and	CC
60025	1501	33	sides	side	NNS
60025	1501	34	.	.	.
60025	1502	1	Make	make	VB
60025	1502	2	a	a	DT
60025	1502	3	stuffing	stuffing	NN
60025	1502	4	of	of	IN
60025	1502	5	grated	grate	VBN
60025	1502	6	stale	stale	JJ
60025	1502	7	bread	bread	NN
60025	1502	8	,	,	,
60025	1502	9	butter	butter	NN
60025	1502	10	,	,	,
60025	1502	11	chopped	chop	VBD
60025	1502	12	sweet	sweet	JJ
60025	1502	13	marjoram	marjoram	NNP
60025	1502	14	,	,	,
60025	1502	15	grated	grate	VBD
60025	1502	16	lemon	lemon	NN
60025	1502	17	-	-	HYPH
60025	1502	18	peel	peel	NN
60025	1502	19	,	,	,
60025	1502	20	nutmeg	nutmeg	NN
60025	1502	21	,	,	,
60025	1502	22	pepper	pepper	NN
60025	1502	23	and	and	CC
60025	1502	24	salt	salt	NN
60025	1502	25	,	,	,
60025	1502	26	mixed	mix	VBN
60025	1502	27	up	up	RP
60025	1502	28	with	with	IN
60025	1502	29	beaten	beat	VBN
60025	1502	30	yolk	yolk	NNP
60025	1502	31	of	of	IN
60025	1502	32	egg	egg	NN
60025	1502	33	to	to	TO
60025	1502	34	bind	bind	VB
60025	1502	35	and	and	CC
60025	1502	36	give	give	VB
60025	1502	37	it	-PRON-	PRP
60025	1502	38	consistency	consistency	NN
60025	1502	39	.	.	.
60025	1503	1	Fill	fill	VB
60025	1503	2	the	the	DT
60025	1503	3	holes	hole	NNS
60025	1503	4	or	or	CC
60025	1503	5	incisions	incision	NNS
60025	1503	6	with	with	IN
60025	1503	7	the	the	DT
60025	1503	8	stuffing	stuffing	NN
60025	1503	9	,	,	,
60025	1503	10	pressing	press	VBG
60025	1503	11	it	-PRON-	PRP
60025	1503	12	down	down	RP
60025	1503	13	well	well	RB
60025	1503	14	with	with	IN
60025	1503	15	your	-PRON-	PRP$
60025	1503	16	fingers	finger	NNS
60025	1503	17	.	.	.
60025	1504	1	Reserve	reserve	VB
60025	1504	2	some	some	DT
60025	1504	3	of	of	IN
60025	1504	4	the	the	DT
60025	1504	5	stuffing	stuffing	NN
60025	1504	6	to	to	TO
60025	1504	7	rub	rub	VB
60025	1504	8	all	all	RB
60025	1504	9	over	over	IN
60025	1504	10	the	the	DT
60025	1504	11	outside	outside	NN
60025	1504	12	of	of	IN
60025	1504	13	the	the	DT
60025	1504	14	meat	meat	NN
60025	1504	15	.	.	.
60025	1505	1	Have	have	VBP
60025	1505	2	ready	ready	JJ
60025	1505	3	some	some	DT
60025	1505	4	very	very	RB
60025	1505	5	thin	thin	JJ
60025	1505	6	slices	slice	NNS
60025	1505	7	of	of	IN
60025	1505	8	cold	cold	JJ
60025	1505	9	boiled	boil	VBN
60025	1505	10	ham	ham	NN
60025	1505	11	,	,	,
60025	1505	12	the	the	DT
60025	1505	13	fatter	fat	JJR
60025	1505	14	the	the	DT
60025	1505	15	better	well	RBR
60025	1505	16	.	.	.
60025	1506	1	Cover	cover	VB
60025	1506	2	the	the	DT
60025	1506	3	veal	veal	NN
60025	1506	4	with	with	IN
60025	1506	5	them	-PRON-	PRP
60025	1506	6	,	,	,
60025	1506	7	fastening	fasten	VBG
60025	1506	8	them	-PRON-	PRP
60025	1506	9	on	on	RP
60025	1506	10	with	with	IN
60025	1506	11	skewers	skewer	NNS
60025	1506	12	.	.	.
60025	1507	1	Put	put	VB
60025	1507	2	it	-PRON-	PRP
60025	1507	3	into	into	IN
60025	1507	4	a	a	DT
60025	1507	5	pot	pot	NN
60025	1507	6	,	,	,
60025	1507	7	and	and	CC
60025	1507	8	stew	stew	VB
60025	1507	9	it	-PRON-	PRP
60025	1507	10	slowly	slowly	RB
60025	1507	11	in	in	IN
60025	1507	12	a	a	DT
60025	1507	13	very	very	RB
60025	1507	14	little	little	JJ
60025	1507	15	water	water	NN
60025	1507	16	,	,	,
60025	1507	17	just	just	RB
60025	1507	18	enough	enough	RB
60025	1507	19	to	to	TO
60025	1507	20	cover	cover	VB
60025	1507	21	it	-PRON-	PRP
60025	1507	22	.	.	.
60025	1508	1	It	-PRON-	PRP
60025	1508	2	will	will	MD
60025	1508	3	take	take	VB
60025	1508	4	at	at	RB
60025	1508	5	least	least	RBS
60025	1508	6	five	five	CD
60025	1508	7	hours	hour	NNS
60025	1508	8	to	to	IN
60025	1508	9	stew	stew	VB
60025	1508	10	;	;	:
60025	1508	11	or	or	CC
60025	1508	12	more	more	JJR
60025	1508	13	,	,	,
60025	1508	14	in	in	IN
60025	1508	15	proportion	proportion	NN
60025	1508	16	to	to	IN
60025	1508	17	its	-PRON-	PRP$
60025	1508	18	size	size	NN
60025	1508	19	.	.	.
60025	1509	1	When	when	WRB
60025	1509	2	done	do	VBN
60025	1509	3	,	,	,
60025	1509	4	take	take	VB
60025	1509	5	off	off	RP
60025	1509	6	the	the	DT
60025	1509	7	ham	ham	NN
60025	1509	8	,	,	,
60025	1509	9	and	and	CC
60025	1509	10	lay	lie	VBD
60025	1509	11	it	-PRON-	PRP
60025	1509	12	round	round	IN
60025	1509	13	the	the	DT
60025	1509	14	veal	veal	NN
60025	1509	15	in	in	IN
60025	1509	16	a	a	DT
60025	1509	17	dish	dish	NN
60025	1509	18	.	.	.
60025	1510	1	You	-PRON-	PRP
60025	1510	2	may	may	MD
60025	1510	3	stew	stew	VB
60025	1510	4	with	with	IN
60025	1510	5	it	-PRON-	PRP
60025	1510	6	a	a	DT
60025	1510	7	quart	quart	NN
60025	1510	8	or	or	CC
60025	1510	9	three	three	CD
60025	1510	10	pints	pint	NNS
60025	1510	11	of	of	IN
60025	1510	12	young	young	JJ
60025	1510	13	green	green	JJ
60025	1510	14	peas	pea	NNS
60025	1510	15	,	,	,
60025	1510	16	put	put	VBD
60025	1510	17	in	in	RP
60025	1510	18	about	about	RB
60025	1510	19	an	an	DT
60025	1510	20	hour	hour	NN
60025	1510	21	before	before	IN
60025	1510	22	dinner	dinner	NN
60025	1510	23	;	;	:
60025	1510	24	add	add	VB
60025	1510	25	to	to	IN
60025	1510	26	them	-PRON-	PRP
60025	1510	27	a	a	DT
60025	1510	28	little	little	JJ
60025	1510	29	butter	butter	NN
60025	1510	30	and	and	CC
60025	1510	31	pepper	pepper	NN
60025	1510	32	while	while	IN
60025	1510	33	they	-PRON-	PRP
60025	1510	34	are	be	VBP
60025	1510	35	stewing	stew	VBG
60025	1510	36	.	.	.
60025	1511	1	Serve	serve	VB
60025	1511	2	them	-PRON-	PRP
60025	1511	3	up	up	RP
60025	1511	4	in	in	IN
60025	1511	5	the	the	DT
60025	1511	6	dish	dish	NN
60025	1511	7	with	with	IN
60025	1511	8	the	the	DT
60025	1511	9	veal	veal	NN
60025	1511	10	,	,	,
60025	1511	11	laying	lay	VBG
60025	1511	12	the	the	DT
60025	1511	13	slices	slice	NNS
60025	1511	14	of	of	IN
60025	1511	15	ham	ham	NN
60025	1511	16	upon	upon	IN
60025	1511	17	them	-PRON-	PRP
60025	1511	18	.	.	.
60025	1512	1	If	if	IN
60025	1512	2	you	-PRON-	PRP
60025	1512	3	omit	omit	VBP
60025	1512	4	the	the	DT
60025	1512	5	ham	ham	NN
60025	1512	6	,	,	,
60025	1512	7	stew	stew	VBP
60025	1512	8	the	the	DT
60025	1512	9	veal	veal	NN
60025	1512	10	entirely	entirely	RB
60025	1512	11	in	in	IN
60025	1512	12	lard	lard	NN
60025	1512	13	.	.	.
60025	1513	1	TO	to	IN
60025	1513	2	STEW	STEW	NNP
60025	1513	3	A	a	DT
60025	1513	4	KNUCKLE	KNUCKLE	NNP
60025	1513	5	OF	of	IN
60025	1513	6	VEAL	VEAL	NNP
60025	1513	7	.	.	.
60025	1514	1	Lay	Lay	NNP
60025	1514	2	four	four	CD
60025	1514	3	wooden	wooden	JJ
60025	1514	4	skewers	skewer	NNS
60025	1514	5	across	across	IN
60025	1514	6	the	the	DT
60025	1514	7	bottom	bottom	NN
60025	1514	8	of	of	IN
60025	1514	9	your	-PRON-	PRP$
60025	1514	10	stew	stew	NN
60025	1514	11	-	-	HYPH
60025	1514	12	pan	pan	NN
60025	1514	13	,	,	,
60025	1514	14	and	and	CC
60025	1514	15	place	place	VB
60025	1514	16	the	the	DT
60025	1514	17	meat	meat	NN
60025	1514	18	upon	upon	IN
60025	1514	19	them	-PRON-	PRP
60025	1514	20	;	;	:
60025	1514	21	having	have	VBG
60025	1514	22	first	first	RB
60025	1514	23	carefully	carefully	RB
60025	1514	24	washed	wash	VBN
60025	1514	25	it	-PRON-	PRP
60025	1514	26	,	,	,
60025	1514	27	and	and	CC
60025	1514	28	rubbed	rub	VBD
60025	1514	29	it	-PRON-	PRP
60025	1514	30	with	with	IN
60025	1514	31	salt	salt	NN
60025	1514	32	.	.	.
60025	1515	1	Add	add	VB
60025	1515	2	a	a	DT
60025	1515	3	table	table	NN
60025	1515	4	-	-	HYPH
60025	1515	5	spoonful	spoonful	JJ
60025	1515	6	of	of	IN
60025	1515	7	whole	whole	JJ
60025	1515	8	pepper	pepper	NN
60025	1515	9	,	,	,
60025	1515	10	the	the	DT
60025	1515	11	leaves	leave	NNS
60025	1515	12	from	from	IN
60025	1515	13	a	a	DT
60025	1515	14	bunch	bunch	NN
60025	1515	15	of	of	IN
60025	1515	16	sweet	sweet	JJ
60025	1515	17	marjoram	marjoram	NNP
60025	1515	18	,	,	,
60025	1515	19	a	a	DT
60025	1515	20	sprig	sprig	NN
60025	1515	21	of	of	IN
60025	1515	22	parsley	parsley	NNP
60025	1515	23	leaves	leave	NNS
60025	1515	24	chopped	chop	VBD
60025	1515	25	,	,	,
60025	1515	26	two	two	CD
60025	1515	27	onions	onion	NNS
60025	1515	28	peeled	peel	VBN
60025	1515	29	and	and	CC
60025	1515	30	sliced	slice	VBN
60025	1515	31	,	,	,
60025	1515	32	and	and	CC
60025	1515	33	a	a	DT
60025	1515	34	piece	piece	NN
60025	1515	35	of	of	IN
60025	1515	36	butter	butter	NN
60025	1515	37	rolled	roll	VBN
60025	1515	38	in	in	IN
60025	1515	39	flour	flour	NN
60025	1515	40	.	.	.
60025	1516	1	Pour	pour	VB
60025	1516	2	in	in	IN
60025	1516	3	two	two	CD
60025	1516	4	quarts	quart	NNS
60025	1516	5	of	of	IN
60025	1516	6	water	water	NN
60025	1516	7	.	.	.
60025	1517	1	Cover	cover	VB
60025	1517	2	it	-PRON-	PRP
60025	1517	3	closely	closely	RB
60025	1517	4	,	,	,
60025	1517	5	and	and	CC
60025	1517	6	after	after	IN
60025	1517	7	it	-PRON-	PRP
60025	1517	8	has	have	VBZ
60025	1517	9	come	come	VBN
60025	1517	10	to	to	IN
60025	1517	11	a	a	DT
60025	1517	12	boil	boil	NN
60025	1517	13	,	,	,
60025	1517	14	lessen	lessen	VB
60025	1517	15	the	the	DT
60025	1517	16	fire	fire	NN
60025	1517	17	,	,	,
60025	1517	18	and	and	CC
60025	1517	19	let	let	VB
60025	1517	20	the	the	DT
60025	1517	21	meat	meat	NN
60025	1517	22	only	only	RB
60025	1517	23	simmer	simmer	NN
60025	1517	24	for	for	IN
60025	1517	25	two	two	CD
60025	1517	26	hours	hour	NNS
60025	1517	27	or	or	CC
60025	1517	28	more	more	JJR
60025	1517	29	.	.	.
60025	1518	1	Before	before	IN
60025	1518	2	you	-PRON-	PRP
60025	1518	3	serve	serve	VBP
60025	1518	4	it	-PRON-	PRP
60025	1518	5	up	up	RP
60025	1518	6	,	,	,
60025	1518	7	pour	pour	VB
60025	1518	8	the	the	DT
60025	1518	9	liquid	liquid	NN
60025	1518	10	over	over	IN
60025	1518	11	it	-PRON-	PRP
60025	1518	12	.	.	.
60025	1519	1	This	this	DT
60025	1519	2	dish	dish	NN
60025	1519	3	will	will	MD
60025	1519	4	be	be	VB
60025	1519	5	greatly	greatly	RB
60025	1519	6	improved	improve	VBN
60025	1519	7	by	by	IN
60025	1519	8	stewing	stew	VBG
60025	1519	9	with	with	IN
60025	1519	10	it	-PRON-	PRP
60025	1519	11	a	a	DT
60025	1519	12	few	few	JJ
60025	1519	13	slices	slice	NNS
60025	1519	14	of	of	IN
60025	1519	15	ham	ham	NN
60025	1519	16	,	,	,
60025	1519	17	or	or	CC
60025	1519	18	the	the	DT
60025	1519	19	remains	remain	NNS
60025	1519	20	of	of	IN
60025	1519	21	a	a	DT
60025	1519	22	cold	cold	JJ
60025	1519	23	ham	ham	NN
60025	1519	24	.	.	.
60025	1520	1	Veal	veal	NN
60025	1520	2	when	when	WRB
60025	1520	3	simply	simply	RB
60025	1520	4	boiled	boil	VBN
60025	1520	5	is	be	VBZ
60025	1520	6	too	too	RB
60025	1520	7	insipid	insipid	JJ
60025	1520	8	.	.	.
60025	1521	1	To	to	TO
60025	1521	2	stew	stew	VB
60025	1521	3	it	-PRON-	PRP
60025	1521	4	is	be	VBZ
60025	1521	5	much	much	RB
60025	1521	6	better	well	JJR
60025	1521	7	.	.	.
60025	1522	1	VEAL	VEAL	NNP
60025	1522	2	CUTLETS	cutlet	NNS
60025	1522	3	.	.	.
60025	1523	1	The	the	DT
60025	1523	2	best	good	JJS
60025	1523	3	cutlets	cutlet	NNS
60025	1523	4	are	be	VBP
60025	1523	5	those	those	DT
60025	1523	6	taken	take	VBN
60025	1523	7	from	from	IN
60025	1523	8	the	the	DT
60025	1523	9	leg	leg	NN
60025	1523	10	or	or	CC
60025	1523	11	fillet	fillet	NN
60025	1523	12	.	.	.
60025	1524	1	Cut	cut	VB
60025	1524	2	them	-PRON-	PRP
60025	1524	3	about	about	RB
60025	1524	4	half	half	PDT
60025	1524	5	an	an	DT
60025	1524	6	inch	inch	NN
60025	1524	7	thick	thick	JJ
60025	1524	8	,	,	,
60025	1524	9	and	and	CC
60025	1524	10	as	as	RB
60025	1524	11	large	large	JJ
60025	1524	12	as	as	IN
60025	1524	13	the	the	DT
60025	1524	14	palm	palm	NN
60025	1524	15	of	of	IN
60025	1524	16	your	-PRON-	PRP$
60025	1524	17	hand	hand	NN
60025	1524	18	.	.	.
60025	1525	1	Season	season	VB
60025	1525	2	them	-PRON-	PRP
60025	1525	3	with	with	IN
60025	1525	4	pepper	pepper	NN
60025	1525	5	and	and	CC
60025	1525	6	salt	salt	NN
60025	1525	7	.	.	.
60025	1526	1	Grate	grate	VB
60025	1526	2	some	some	DT
60025	1526	3	stale	stale	JJ
60025	1526	4	bread	bread	NN
60025	1526	5	,	,	,
60025	1526	6	and	and	CC
60025	1526	7	rub	rub	VB
60025	1526	8	it	-PRON-	PRP
60025	1526	9	through	through	IN
60025	1526	10	a	a	DT
60025	1526	11	cullender	cullender	NN
60025	1526	12	,	,	,
60025	1526	13	adding	add	VBG
60025	1526	14	to	to	IN
60025	1526	15	it	-PRON-	PRP
60025	1526	16	chopped	chop	VBD
60025	1526	17	sweet	sweet	NNP
60025	1526	18	marjoram	marjoram	NNP
60025	1526	19	,	,	,
60025	1526	20	grated	grate	VBD
60025	1526	21	lemon	lemon	NN
60025	1526	22	-	-	HYPH
60025	1526	23	peel	peel	NN
60025	1526	24	,	,	,
60025	1526	25	and	and	CC
60025	1526	26	some	some	DT
60025	1526	27	powdered	powder	VBN
60025	1526	28	mace	mace	NN
60025	1526	29	or	or	CC
60025	1526	30	nutmeg	nutmeg	NN
60025	1526	31	.	.	.
60025	1527	1	Spread	spread	VB
60025	1527	2	the	the	DT
60025	1527	3	mixture	mixture	NN
60025	1527	4	on	on	IN
60025	1527	5	a	a	DT
60025	1527	6	large	large	JJ
60025	1527	7	flat	flat	JJ
60025	1527	8	dish	dish	NN
60025	1527	9	.	.	.
60025	1528	1	Have	have	VBP
60025	1528	2	ready	ready	JJ
60025	1528	3	in	in	IN
60025	1528	4	a	a	DT
60025	1528	5	pan	pan	NN
60025	1528	6	some	some	DT
60025	1528	7	beaten	beat	VBN
60025	1528	8	egg	egg	NN
60025	1528	9	.	.	.
60025	1529	1	First	first	JJ
60025	1529	2	dip	dip	NN
60025	1529	3	each	each	DT
60025	1529	4	cutlet	cutlet	NN
60025	1529	5	into	into	IN
60025	1529	6	the	the	DT
60025	1529	7	egg	egg	NN
60025	1529	8	,	,	,
60025	1529	9	and	and	CC
60025	1529	10	then	then	RB
60025	1529	11	into	into	IN
60025	1529	12	the	the	DT
60025	1529	13	seasoning	seasoning	NN
60025	1529	14	on	on	IN
60025	1529	15	the	the	DT
60025	1529	16	dish	dish	NN
60025	1529	17	,	,	,
60025	1529	18	seeing	see	VBG
60025	1529	19	that	that	IN
60025	1529	20	a	a	DT
60025	1529	21	sufficient	sufficient	JJ
60025	1529	22	quantity	quantity	NN
60025	1529	23	adheres	adhere	NNS
60025	1529	24	to	to	IN
60025	1529	25	both	both	DT
60025	1529	26	sides	side	NNS
60025	1529	27	of	of	IN
60025	1529	28	the	the	DT
60025	1529	29	meat	meat	NN
60025	1529	30	.	.	.
60025	1530	1	Melt	melt	VB
60025	1530	2	in	in	IN
60025	1530	3	your	-PRON-	PRP$
60025	1530	4	frying	frying	NN
60025	1530	5	-	-	HYPH
60025	1530	6	pan	pan	NN
60025	1530	7	,	,	,
60025	1530	8	over	over	IN
60025	1530	9	a	a	DT
60025	1530	10	quick	quick	JJ
60025	1530	11	fire	fire	NN
60025	1530	12	,	,	,
60025	1530	13	some	some	DT
60025	1530	14	beef	beef	NN
60025	1530	15	-	-	HYPH
60025	1530	16	dripping	drip	VBG
60025	1530	17	,	,	,
60025	1530	18	lard	lard	NN
60025	1530	19	,	,	,
60025	1530	20	or	or	CC
60025	1530	21	fresh	fresh	JJ
60025	1530	22	butter	butter	NN
60025	1530	23	,	,	,
60025	1530	24	and	and	CC
60025	1530	25	when	when	WRB
60025	1530	26	it	-PRON-	PRP
60025	1530	27	boils	boil	VBZ
60025	1530	28	lay	lay	VB
60025	1530	29	your	-PRON-	PRP$
60025	1530	30	cutlets	cutlet	NNS
60025	1530	31	in	in	IN
60025	1530	32	it	-PRON-	PRP
60025	1530	33	,	,	,
60025	1530	34	and	and	CC
60025	1530	35	fry	fry	VB
60025	1530	36	them	-PRON-	PRP
60025	1530	37	thoroughly	thoroughly	RB
60025	1530	38	;	;	:
60025	1530	39	turning	turn	VBG
60025	1530	40	them	-PRON-	PRP
60025	1530	41	on	on	IN
60025	1530	42	both	both	DT
60025	1530	43	sides	side	NNS
60025	1530	44	,	,	,
60025	1530	45	and	and	CC
60025	1530	46	taking	take	VBG
60025	1530	47	care	care	NN
60025	1530	48	that	that	IN
60025	1530	49	they	-PRON-	PRP
60025	1530	50	do	do	VBP
60025	1530	51	not	not	RB
60025	1530	52	burn	burn	VB
60025	1530	53	.	.	.
60025	1531	1	Place	place	VB
60025	1531	2	them	-PRON-	PRP
60025	1531	3	in	in	IN
60025	1531	4	a	a	DT
60025	1531	5	covered	covered	JJ
60025	1531	6	dish	dish	NN
60025	1531	7	near	near	IN
60025	1531	8	the	the	DT
60025	1531	9	fire	fire	NN
60025	1531	10	,	,	,
60025	1531	11	while	while	IN
60025	1531	12	you	-PRON-	PRP
60025	1531	13	finish	finish	VBP
60025	1531	14	the	the	DT
60025	1531	15	gravy	gravy	NN
60025	1531	16	in	in	IN
60025	1531	17	the	the	DT
60025	1531	18	pan	pan	NN
60025	1531	19	,	,	,
60025	1531	20	by	by	IN
60025	1531	21	first	first	RB
60025	1531	22	skimming	skim	VBG
60025	1531	23	it	-PRON-	PRP
60025	1531	24	,	,	,
60025	1531	25	and	and	CC
60025	1531	26	then	then	RB
60025	1531	27	shaking	shake	VBG
60025	1531	28	in	in	IN
60025	1531	29	a	a	DT
60025	1531	30	little	little	JJ
60025	1531	31	flour	flour	NN
60025	1531	32	and	and	CC
60025	1531	33	stirring	stir	VBG
60025	1531	34	it	-PRON-	PRP
60025	1531	35	round	round	RB
60025	1531	36	.	.	.
60025	1532	1	Pour	pour	VB
60025	1532	2	the	the	DT
60025	1532	3	gravy	gravy	NN
60025	1532	4	hot	hot	JJ
60025	1532	5	round	round	IN
60025	1532	6	the	the	DT
60025	1532	7	cutlets	cutlet	NNS
60025	1532	8	,	,	,
60025	1532	9	and	and	CC
60025	1532	10	garnish	garnish	VB
60025	1532	11	with	with	IN
60025	1532	12	little	little	JJ
60025	1532	13	bunches	bunche	NNS
60025	1532	14	of	of	IN
60025	1532	15	curled	curl	VBN
60025	1532	16	parsley	parsley	NNP
60025	1532	17	.	.	.
60025	1533	1	You	-PRON-	PRP
60025	1533	2	may	may	MD
60025	1533	3	mix	mix	VB
60025	1533	4	with	with	IN
60025	1533	5	the	the	DT
60025	1533	6	bread	bread	NN
60025	1533	7	crumbs	crumb	VBZ
60025	1533	8	a	a	DT
60025	1533	9	little	little	JJ
60025	1533	10	saffron	saffron	NN
60025	1533	11	.	.	.
60025	1534	1	VEAL	VEAL	NNP
60025	1534	2	STEAKS	STEAKS	NNP
60025	1534	3	.	.	.
60025	1535	1	Cut	cut	VB
60025	1535	2	a	a	DT
60025	1535	3	neck	neck	NN
60025	1535	4	of	of	IN
60025	1535	5	veal	veal	NN
60025	1535	6	into	into	IN
60025	1535	7	thin	thin	JJ
60025	1535	8	steaks	steak	NNS
60025	1535	9	,	,	,
60025	1535	10	and	and	CC
60025	1535	11	beat	beat	VBD
60025	1535	12	them	-PRON-	PRP
60025	1535	13	to	to	TO
60025	1535	14	make	make	VB
60025	1535	15	them	-PRON-	PRP
60025	1535	16	tender	tender	JJ
60025	1535	17	.	.	.
60025	1536	1	For	for	IN
60025	1536	2	seasoning	seasoning	NN
60025	1536	3	,	,	,
60025	1536	4	mix	mix	VBP
60025	1536	5	together	together	RB
60025	1536	6	some	some	DT
60025	1536	7	finely	finely	RB
60025	1536	8	chopped	chop	VBN
60025	1536	9	onion	onion	NN
60025	1536	10	sprinkled	sprinkle	VBN
60025	1536	11	with	with	IN
60025	1536	12	pepper	pepper	NN
60025	1536	13	and	and	CC
60025	1536	14	salt	salt	NN
60025	1536	15	,	,	,
60025	1536	16	and	and	CC
60025	1536	17	a	a	DT
60025	1536	18	little	little	JJ
60025	1536	19	chopped	chop	VBN
60025	1536	20	parsley	parsley	NN
60025	1536	21	.	.	.
60025	1537	1	Add	add	VB
60025	1537	2	some	some	DT
60025	1537	3	butter	butter	NN
60025	1537	4	,	,	,
60025	1537	5	and	and	CC
60025	1537	6	put	put	VBD
60025	1537	7	it	-PRON-	PRP
60025	1537	8	with	with	IN
60025	1537	9	the	the	DT
60025	1537	10	parsley	parsley	NN
60025	1537	11	and	and	CC
60025	1537	12	onion	onion	NN
60025	1537	13	into	into	IN
60025	1537	14	a	a	DT
60025	1537	15	small	small	JJ
60025	1537	16	sauce	sauce	NN
60025	1537	17	-	-	HYPH
60025	1537	18	pan	pan	NN
60025	1537	19	,	,	,
60025	1537	20	and	and	CC
60025	1537	21	set	set	VBD
60025	1537	22	it	-PRON-	PRP
60025	1537	23	on	on	IN
60025	1537	24	hot	hot	JJ
60025	1537	25	coals	coal	NNS
60025	1537	26	to	to	TO
60025	1537	27	stew	stew	VB
60025	1537	28	till	till	IN
60025	1537	29	brown	brown	NNP
60025	1537	30	.	.	.
60025	1538	1	In	in	IN
60025	1538	2	the	the	DT
60025	1538	3	mean	mean	JJ
60025	1538	4	time	time	NN
60025	1538	5	,	,	,
60025	1538	6	put	put	VBD
60025	1538	7	the	the	DT
60025	1538	8	steaks	steak	NNS
60025	1538	9	on	on	IN
60025	1538	10	a	a	DT
60025	1538	11	hot	hot	JJ
60025	1538	12	gridiron	gridiron	NN
60025	1538	13	(	(	-LRB-
60025	1538	14	the	the	DT
60025	1538	15	bars	bar	NNS
60025	1538	16	of	of	IN
60025	1538	17	which	which	WDT
60025	1538	18	have	have	VBP
60025	1538	19	been	be	VBN
60025	1538	20	rubbed	rub	VBN
60025	1538	21	with	with	IN
60025	1538	22	suet	suet	NN
60025	1538	23	)	)	-RRB-
60025	1538	24	and	and	CC
60025	1538	25	broil	broil	VB
60025	1538	26	them	-PRON-	PRP
60025	1538	27	well	well	RB
60025	1538	28	,	,	,
60025	1538	29	over	over	IN
60025	1538	30	a	a	DT
60025	1538	31	bed	bed	NN
60025	1538	32	of	of	IN
60025	1538	33	bright	bright	JJ
60025	1538	34	clear	clear	JJ
60025	1538	35	coals	coal	NNS
60025	1538	36	.	.	.
60025	1539	1	When	when	WRB
60025	1539	2	sufficiently	sufficiently	RB
60025	1539	3	done	do	VBN
60025	1539	4	on	on	IN
60025	1539	5	one	one	CD
60025	1539	6	side	side	NN
60025	1539	7	turn	turn	VB
60025	1539	8	them	-PRON-	PRP
60025	1539	9	on	on	IN
60025	1539	10	the	the	DT
60025	1539	11	other	other	JJ
60025	1539	12	.	.	.
60025	1540	1	After	after	IN
60025	1540	2	the	the	DT
60025	1540	3	last	last	JJ
60025	1540	4	turning	turning	NN
60025	1540	5	,	,	,
60025	1540	6	cover	cover	VB
60025	1540	7	each	each	DT
60025	1540	8	steak	steak	NN
60025	1540	9	with	with	IN
60025	1540	10	some	some	DT
60025	1540	11	of	of	IN
60025	1540	12	the	the	DT
60025	1540	13	seasoning	seasoning	NN
60025	1540	14	from	from	IN
60025	1540	15	the	the	DT
60025	1540	16	sauce	sauce	NN
60025	1540	17	-	-	HYPH
60025	1540	18	pan	pan	NN
60025	1540	19	,	,	,
60025	1540	20	and	and	CC
60025	1540	21	let	let	VB
60025	1540	22	all	all	DT
60025	1540	23	broil	broil	VB
60025	1540	24	together	together	RB
60025	1540	25	till	till	IN
60025	1540	26	thoroughly	thoroughly	RB
60025	1540	27	done	do	VBN
60025	1540	28	.	.	.
60025	1541	1	Instead	instead	RB
60025	1541	2	of	of	IN
60025	1541	3	the	the	DT
60025	1541	4	onions	onion	NNS
60025	1541	5	and	and	CC
60025	1541	6	parsley	parsley	NN
60025	1541	7	,	,	,
60025	1541	8	you	-PRON-	PRP
60025	1541	9	may	may	MD
60025	1541	10	season	season	VB
60025	1541	11	the	the	DT
60025	1541	12	veal	veal	NN
60025	1541	13	steaks	steak	NNS
60025	1541	14	with	with	IN
60025	1541	15	chopped	chopped	JJ
60025	1541	16	mushrooms	mushroom	NNS
60025	1541	17	,	,	,
60025	1541	18	or	or	CC
60025	1541	19	with	with	IN
60025	1541	20	chopped	chopped	JJ
60025	1541	21	oysters	oyster	NNS
60025	1541	22	,	,	,
60025	1541	23	browned	brown	VBN
60025	1541	24	in	in	IN
60025	1541	25	butter	butter	NN
60025	1541	26	.	.	.
60025	1542	1	Have	have	VBP
60025	1542	2	ready	ready	JJ
60025	1542	3	a	a	DT
60025	1542	4	gravy	gravy	NN
60025	1542	5	made	make	VBN
60025	1542	6	of	of	IN
60025	1542	7	the	the	DT
60025	1542	8	scraps	scrap	NNS
60025	1542	9	and	and	CC
60025	1542	10	trimmings	trimming	NNS
60025	1542	11	of	of	IN
60025	1542	12	the	the	DT
60025	1542	13	veal	veal	NN
60025	1542	14	,	,	,
60025	1542	15	seasoned	season	VBN
60025	1542	16	with	with	IN
60025	1542	17	pepper	pepper	NN
60025	1542	18	and	and	CC
60025	1542	19	salt	salt	NN
60025	1542	20	,	,	,
60025	1542	21	and	and	CC
60025	1542	22	boiled	boil	VBD
60025	1542	23	in	in	IN
60025	1542	24	a	a	DT
60025	1542	25	little	little	JJ
60025	1542	26	hot	hot	JJ
60025	1542	27	water	water	NN
60025	1542	28	in	in	IN
60025	1542	29	the	the	DT
60025	1542	30	same	same	JJ
60025	1542	31	sauce	sauce	NN
60025	1542	32	-	-	HYPH
60025	1542	33	pan	pan	NN
60025	1542	34	in	in	IN
60025	1542	35	which	which	WDT
60025	1542	36	the	the	DT
60025	1542	37	parsley	parsley	NNP
60025	1542	38	and	and	CC
60025	1542	39	onions	onion	NNS
60025	1542	40	have	have	VBP
60025	1542	41	been	be	VBN
60025	1542	42	previously	previously	RB
60025	1542	43	stewed	stew	VBN
60025	1542	44	.	.	.
60025	1543	1	Strain	strain	VB
60025	1543	2	the	the	DT
60025	1543	3	gravy	gravy	NN
60025	1543	4	when	when	WRB
60025	1543	5	it	-PRON-	PRP
60025	1543	6	has	have	VBZ
60025	1543	7	boiled	boil	VBN
60025	1543	8	long	long	RB
60025	1543	9	enough	enough	RB
60025	1543	10	,	,	,
60025	1543	11	and	and	CC
60025	1543	12	flavour	flavour	VB
60025	1543	13	it	-PRON-	PRP
60025	1543	14	with	with	IN
60025	1543	15	catchup	catchup	NNP
60025	1543	16	.	.	.
60025	1544	1	MINCED	MINCED	NNP
60025	1544	2	VEAL	VEAL	NNP
60025	1544	3	.	.	.
60025	1545	1	Take	take	VB
60025	1545	2	some	some	DT
60025	1545	3	cold	cold	JJ
60025	1545	4	veal	veal	NN
60025	1545	5	,	,	,
60025	1545	6	cut	cut	VBD
60025	1545	7	it	-PRON-	PRP
60025	1545	8	into	into	IN
60025	1545	9	slices	slice	NNS
60025	1545	10	,	,	,
60025	1545	11	and	and	CC
60025	1545	12	mince	mince	VB
60025	1545	13	it	-PRON-	PRP
60025	1545	14	very	very	RB
60025	1545	15	finely	finely	RB
60025	1545	16	with	with	IN
60025	1545	17	a	a	DT
60025	1545	18	chopping	chop	VBG
60025	1545	19	-	-	HYPH
60025	1545	20	knife	knife	NN
60025	1545	21	.	.	.
60025	1546	1	Season	season	VB
60025	1546	2	it	-PRON-	PRP
60025	1546	3	to	to	IN
60025	1546	4	your	-PRON-	PRP$
60025	1546	5	taste	taste	NN
60025	1546	6	with	with	IN
60025	1546	7	pepper	pepper	NN
60025	1546	8	,	,	,
60025	1546	9	salt	salt	NN
60025	1546	10	,	,	,
60025	1546	11	sweet	sweet	JJ
60025	1546	12	marjoram	marjoram	NNP
60025	1546	13	rubbed	rub	VBD
60025	1546	14	fine	fine	JJ
60025	1546	15	,	,	,
60025	1546	16	grated	grate	VBD
60025	1546	17	lemon	lemon	NN
60025	1546	18	-	-	HYPH
60025	1546	19	peel	peel	NN
60025	1546	20	and	and	CC
60025	1546	21	nutmeg	nutmeg	NNS
60025	1546	22	.	.	.
60025	1547	1	Put	put	VB
60025	1547	2	the	the	DT
60025	1547	3	bones	bone	NNS
60025	1547	4	and	and	CC
60025	1547	5	trimmings	trimming	NNS
60025	1547	6	into	into	IN
60025	1547	7	a	a	DT
60025	1547	8	sauce	sauce	NN
60025	1547	9	-	-	HYPH
60025	1547	10	pan	pan	NN
60025	1547	11	with	with	IN
60025	1547	12	a	a	DT
60025	1547	13	little	little	JJ
60025	1547	14	water	water	NN
60025	1547	15	,	,	,
60025	1547	16	and	and	CC
60025	1547	17	simmer	simmer	VB
60025	1547	18	them	-PRON-	PRP
60025	1547	19	over	over	IN
60025	1547	20	hot	hot	JJ
60025	1547	21	coals	coal	NNS
60025	1547	22	to	to	TO
60025	1547	23	extract	extract	VB
60025	1547	24	the	the	DT
60025	1547	25	gravy	gravy	NN
60025	1547	26	from	from	IN
60025	1547	27	them	-PRON-	PRP
60025	1547	28	.	.	.
60025	1548	1	Then	then	RB
60025	1548	2	put	put	VB
60025	1548	3	the	the	DT
60025	1548	4	minced	mince	VBN
60025	1548	5	veal	veal	NN
60025	1548	6	into	into	IN
60025	1548	7	a	a	DT
60025	1548	8	stew	stew	NN
60025	1548	9	-	-	HYPH
60025	1548	10	pan	pan	NN
60025	1548	11	,	,	,
60025	1548	12	strain	strain	VB
60025	1548	13	the	the	DT
60025	1548	14	gravy	gravy	NN
60025	1548	15	over	over	IN
60025	1548	16	it	-PRON-	PRP
60025	1548	17	,	,	,
60025	1548	18	add	add	VB
60025	1548	19	a	a	DT
60025	1548	20	piece	piece	NN
60025	1548	21	of	of	IN
60025	1548	22	butter	butter	NN
60025	1548	23	rolled	roll	VBN
60025	1548	24	in	in	IN
60025	1548	25	flour	flour	NN
60025	1548	26	,	,	,
60025	1548	27	and	and	CC
60025	1548	28	a	a	DT
60025	1548	29	little	little	JJ
60025	1548	30	milk	milk	NN
60025	1548	31	or	or	CC
60025	1548	32	cream	cream	NN
60025	1548	33	.	.	.
60025	1549	1	Let	let	VB
60025	1549	2	it	-PRON-	PRP
60025	1549	3	all	all	DT
60025	1549	4	simmer	simmer	VB
60025	1549	5	together	together	RB
60025	1549	6	till	till	IN
60025	1549	7	thoroughly	thoroughly	RB
60025	1549	8	warmed	warm	VBN
60025	1549	9	,	,	,
60025	1549	10	but	but	CC
60025	1549	11	do	do	VBP
60025	1549	12	not	not	RB
60025	1549	13	allow	allow	VB
60025	1549	14	it	-PRON-	PRP
60025	1549	15	to	to	TO
60025	1549	16	boil	boil	VB
60025	1549	17	lest	lest	IN
60025	1549	18	the	the	DT
60025	1549	19	meat	meat	NN
60025	1549	20	having	have	VBG
60025	1549	21	been	be	VBN
60025	1549	22	once	once	RB
60025	1549	23	cooked	cook	VBN
60025	1549	24	already	already	RB
60025	1549	25	,	,	,
60025	1549	26	should	should	MD
60025	1549	27	become	become	VB
60025	1549	28	tasteless	tasteless	JJ
60025	1549	29	.	.	.
60025	1550	1	When	when	WRB
60025	1550	2	you	-PRON-	PRP
60025	1550	3	serve	serve	VBP
60025	1550	4	it	-PRON-	PRP
60025	1550	5	up	up	RP
60025	1550	6	,	,	,
60025	1550	7	have	have	VBP
60025	1550	8	ready	ready	JJ
60025	1550	9	some	some	DT
60025	1550	10	three	three	CD
60025	1550	11	-	-	HYPH
60025	1550	12	cornered	cornered	JJ
60025	1550	13	pieces	piece	NNS
60025	1550	14	of	of	IN
60025	1550	15	bread	bread	NN
60025	1550	16	toasted	toast	VBN
60025	1550	17	and	and	CC
60025	1550	18	buttered	butter	VBD
60025	1550	19	;	;	:
60025	1550	20	place	place	VB
60025	1550	21	them	-PRON-	PRP
60025	1550	22	all	all	DT
60025	1550	23	round	round	VBP
60025	1550	24	the	the	DT
60025	1550	25	inside	inside	NN
60025	1550	26	of	of	IN
60025	1550	27	the	the	DT
60025	1550	28	dish	dish	NN
60025	1550	29	.	.	.
60025	1551	1	Or	or	CC
60025	1551	2	you	-PRON-	PRP
60025	1551	3	may	may	MD
60025	1551	4	cover	cover	VB
60025	1551	5	the	the	DT
60025	1551	6	mince	mince	NN
60025	1551	7	with	with	IN
60025	1551	8	a	a	DT
60025	1551	9	thick	thick	JJ
60025	1551	10	layer	layer	NN
60025	1551	11	of	of	IN
60025	1551	12	grated	grate	VBN
60025	1551	13	bread	bread	NN
60025	1551	14	,	,	,
60025	1551	15	moistened	moisten	VBN
60025	1551	16	with	with	IN
60025	1551	17	a	a	DT
60025	1551	18	little	little	JJ
60025	1551	19	butter	butter	NN
60025	1551	20	,	,	,
60025	1551	21	and	and	CC
60025	1551	22	browned	brown	VBN
60025	1551	23	on	on	IN
60025	1551	24	the	the	DT
60025	1551	25	top	top	NN
60025	1551	26	with	with	IN
60025	1551	27	a	a	DT
60025	1551	28	salamander	salamander	JJ
60025	1551	29	,	,	,
60025	1551	30	or	or	CC
60025	1551	31	a	a	DT
60025	1551	32	red	red	JJ
60025	1551	33	hot	hot	JJ
60025	1551	34	shovel	shovel	NN
60025	1551	35	.	.	.
60025	1552	1	VEAL	veal	NN
60025	1552	2	PATTIES	patty	NNS
60025	1552	3	.	.	.
60025	1553	1	Mince	mince	NN
60025	1553	2	very	very	RB
60025	1553	3	fine	fine	RB
60025	1553	4	a	a	DT
60025	1553	5	pound	pound	NN
60025	1553	6	of	of	IN
60025	1553	7	the	the	DT
60025	1553	8	lean	lean	NN
60025	1553	9	of	of	IN
60025	1553	10	cold	cold	JJ
60025	1553	11	roast	roast	NN
60025	1553	12	veal	veal	NN
60025	1553	13	,	,	,
60025	1553	14	and	and	CC
60025	1553	15	half	half	PDT
60025	1553	16	a	a	DT
60025	1553	17	pound	pound	NN
60025	1553	18	of	of	IN
60025	1553	19	cold	cold	JJ
60025	1553	20	boiled	boil	VBN
60025	1553	21	ham	ham	NN
60025	1553	22	,	,	,
60025	1553	23	(	(	-LRB-
60025	1553	24	fat	fat	JJ
60025	1553	25	and	and	CC
60025	1553	26	lean	lean	JJ
60025	1553	27	equally	equally	RB
60025	1553	28	mixed	mixed	JJ
60025	1553	29	.	.	.
60025	1553	30	)	)	-RRB-
60025	1554	1	Put	put	VB
60025	1554	2	it	-PRON-	PRP
60025	1554	3	into	into	IN
60025	1554	4	a	a	DT
60025	1554	5	stew	stew	NN
60025	1554	6	-	-	HYPH
60025	1554	7	pan	pan	NN
60025	1554	8	with	with	IN
60025	1554	9	three	three	CD
60025	1554	10	ounces	ounce	NNS
60025	1554	11	of	of	IN
60025	1554	12	butter	butter	NN
60025	1554	13	divided	divide	VBN
60025	1554	14	into	into	IN
60025	1554	15	bits	bit	NNS
60025	1554	16	and	and	CC
60025	1554	17	rolled	roll	VBN
60025	1554	18	in	in	IN
60025	1554	19	flour	flour	NN
60025	1554	20	,	,	,
60025	1554	21	a	a	DT
60025	1554	22	jill	jill	NN
60025	1554	23	of	of	IN
60025	1554	24	cream	cream	NN
60025	1554	25	,	,	,
60025	1554	26	and	and	CC
60025	1554	27	a	a	DT
60025	1554	28	jill	jill	NN
60025	1554	29	of	of	IN
60025	1554	30	veal	veal	NN
60025	1554	31	gravy	gravy	NN
60025	1554	32	.	.	.
60025	1555	1	Season	season	VB
60025	1555	2	it	-PRON-	PRP
60025	1555	3	to	to	IN
60025	1555	4	your	-PRON-	PRP$
60025	1555	5	taste	taste	NN
60025	1555	6	with	with	IN
60025	1555	7	cayenne	cayenne	NN
60025	1555	8	pepper	pepper	NN
60025	1555	9	and	and	CC
60025	1555	10	nutmeg	nutmeg	NNP
60025	1555	11	,	,	,
60025	1555	12	grated	grate	VBD
60025	1555	13	lemon	lemon	NN
60025	1555	14	-	-	HYPH
60025	1555	15	peel	peel	NN
60025	1555	16	,	,	,
60025	1555	17	and	and	CC
60025	1555	18	lemon	lemon	NN
60025	1555	19	-	-	HYPH
60025	1555	20	juice	juice	NN
60025	1555	21	.	.	.
60025	1556	1	Set	Set	VBN
60025	1556	2	the	the	DT
60025	1556	3	pan	pan	NN
60025	1556	4	on	on	IN
60025	1556	5	hot	hot	JJ
60025	1556	6	coals	coal	NNS
60025	1556	7	,	,	,
60025	1556	8	and	and	CC
60025	1556	9	let	let	VB
60025	1556	10	the	the	DT
60025	1556	11	ingredients	ingredient	NNS
60025	1556	12	simmer	simmer	NN
60025	1556	13	till	till	IN
60025	1556	14	well	well	RB
60025	1556	15	warmed	warm	VBN
60025	1556	16	,	,	,
60025	1556	17	stirring	stir	VBG
60025	1556	18	them	-PRON-	PRP
60025	1556	19	well	well	RB
60025	1556	20	to	to	TO
60025	1556	21	prevent	prevent	VB
60025	1556	22	their	-PRON-	PRP$
60025	1556	23	burning	burning	NN
60025	1556	24	.	.	.
60025	1557	1	Have	have	VBP
60025	1557	2	,	,	,
60025	1557	3	ready	ready	JJ
60025	1557	4	baked	baked	JJ
60025	1557	5	,	,	,
60025	1557	6	some	some	DT
60025	1557	7	small	small	JJ
60025	1557	8	shells	shell	NNS
60025	1557	9	of	of	IN
60025	1557	10	puff	puff	NN
60025	1557	11	-	-	HYPH
60025	1557	12	paste	paste	NN
60025	1557	13	.	.	.
60025	1558	1	Fill	fill	VB
60025	1558	2	them	-PRON-	PRP
60025	1558	3	with	with	IN
60025	1558	4	the	the	DT
60025	1558	5	mixture	mixture	NN
60025	1558	6	,	,	,
60025	1558	7	and	and	CC
60025	1558	8	eat	eat	VB
60025	1558	9	the	the	DT
60025	1558	10	patties	patty	NNS
60025	1558	11	either	either	CC
60025	1558	12	warm	warm	JJ
60025	1558	13	or	or	CC
60025	1558	14	cold	cold	JJ
60025	1558	15	.	.	.
60025	1559	1	VEAL	VEAL	NNP
60025	1559	2	PIE	PIE	NNP
60025	1559	3	.	.	.
60025	1560	1	Take	take	VB
60025	1560	2	two	two	CD
60025	1560	3	pounds	pound	NNS
60025	1560	4	of	of	IN
60025	1560	5	veal	veal	NN
60025	1560	6	cut	cut	NN
60025	1560	7	from	from	IN
60025	1560	8	the	the	DT
60025	1560	9	loin	loin	NN
60025	1560	10	,	,	,
60025	1560	11	fillet	fillet	NN
60025	1560	12	,	,	,
60025	1560	13	or	or	CC
60025	1560	14	the	the	DT
60025	1560	15	best	good	JJS
60025	1560	16	end	end	NN
60025	1560	17	of	of	IN
60025	1560	18	the	the	DT
60025	1560	19	neck	neck	NN
60025	1560	20	.	.	.
60025	1561	1	Remove	remove	VB
60025	1561	2	the	the	DT
60025	1561	3	bone	bone	NN
60025	1561	4	,	,	,
60025	1561	5	fat	fat	NN
60025	1561	6	,	,	,
60025	1561	7	and	and	CC
60025	1561	8	skin	skin	NN
60025	1561	9	,	,	,
60025	1561	10	and	and	CC
60025	1561	11	put	put	VBD
60025	1561	12	them	-PRON-	PRP
60025	1561	13	into	into	IN
60025	1561	14	a	a	DT
60025	1561	15	sauce	sauce	NN
60025	1561	16	-	-	HYPH
60025	1561	17	pan	pan	NN
60025	1561	18	with	with	IN
60025	1561	19	half	half	PDT
60025	1561	20	a	a	DT
60025	1561	21	pint	pint	NN
60025	1561	22	of	of	IN
60025	1561	23	water	water	NN
60025	1561	24	to	to	TO
60025	1561	25	stew	stew	VB
60025	1561	26	for	for	IN
60025	1561	27	the	the	DT
60025	1561	28	gravy	gravy	NN
60025	1561	29	.	.	.
60025	1562	1	Make	make	VB
60025	1562	2	a	a	DT
60025	1562	3	good	good	JJ
60025	1562	4	paste	paste	NN
60025	1562	5	,	,	,
60025	1562	6	allowing	allow	VBG
60025	1562	7	a	a	DT
60025	1562	8	pound	pound	NN
60025	1562	9	of	of	IN
60025	1562	10	butter	butter	NN
60025	1562	11	to	to	IN
60025	1562	12	two	two	CD
60025	1562	13	pounds	pound	NNS
60025	1562	14	of	of	IN
60025	1562	15	flour	flour	NN
60025	1562	16	.	.	.
60025	1563	1	Divide	divide	VB
60025	1563	2	it	-PRON-	PRP
60025	1563	3	into	into	IN
60025	1563	4	two	two	CD
60025	1563	5	pieces	piece	NNS
60025	1563	6	,	,	,
60025	1563	7	roll	roll	VB
60025	1563	8	it	-PRON-	PRP
60025	1563	9	out	out	RP
60025	1563	10	rather	rather	RB
60025	1563	11	thick	thick	JJ
60025	1563	12	,	,	,
60025	1563	13	and	and	CC
60025	1563	14	cover	cover	VB
60025	1563	15	with	with	IN
60025	1563	16	one	one	CD
60025	1563	17	piece	piece	NN
60025	1563	18	the	the	DT
60025	1563	19	sides	side	NNS
60025	1563	20	and	and	CC
60025	1563	21	bottom	bottom	NN
60025	1563	22	of	of	IN
60025	1563	23	a	a	DT
60025	1563	24	deep	deep	JJ
60025	1563	25	dish	dish	NN
60025	1563	26	.	.	.
60025	1564	1	Put	put	VB
60025	1564	2	in	in	RP
60025	1564	3	a	a	DT
60025	1564	4	layer	layer	NN
60025	1564	5	of	of	IN
60025	1564	6	veal	veal	NN
60025	1564	7	,	,	,
60025	1564	8	seasoned	season	VBN
60025	1564	9	with	with	IN
60025	1564	10	black	black	JJ
60025	1564	11	pepper	pepper	NN
60025	1564	12	,	,	,
60025	1564	13	then	then	RB
60025	1564	14	a	a	DT
60025	1564	15	layer	layer	NN
60025	1564	16	of	of	IN
60025	1564	17	cold	cold	JJ
60025	1564	18	ham	ham	NN
60025	1564	19	sliced	slice	VBN
60025	1564	20	thin	thin	JJ
60025	1564	21	,	,	,
60025	1564	22	then	then	RB
60025	1564	23	more	more	RBR
60025	1564	24	veal	veal	NN
60025	1564	25	,	,	,
60025	1564	26	more	more	JJR
60025	1564	27	ham	ham	NN
60025	1564	28	,	,	,
60025	1564	29	and	and	CC
60025	1564	30	so	so	RB
60025	1564	31	on	on	RB
60025	1564	32	till	till	IN
60025	1564	33	the	the	DT
60025	1564	34	dish	dish	NN
60025	1564	35	is	be	VBZ
60025	1564	36	full	full	JJ
60025	1564	37	;	;	:
60025	1564	38	interspersing	intersperse	VBG
60025	1564	39	the	the	DT
60025	1564	40	meat	meat	NN
60025	1564	41	with	with	IN
60025	1564	42	yolks	yolk	NNS
60025	1564	43	of	of	IN
60025	1564	44	eggs	egg	NNS
60025	1564	45	boiled	boil	VBD
60025	1564	46	hard	hard	RB
60025	1564	47	.	.	.
60025	1565	1	If	if	IN
60025	1565	2	you	-PRON-	PRP
60025	1565	3	can	can	MD
60025	1565	4	procure	procure	VB
60025	1565	5	some	some	DT
60025	1565	6	small	small	JJ
60025	1565	7	button	button	NN
60025	1565	8	mushrooms	mushroom	NNS
60025	1565	9	they	-PRON-	PRP
60025	1565	10	will	will	MD
60025	1565	11	be	be	VB
60025	1565	12	found	find	VBN
60025	1565	13	an	an	DT
60025	1565	14	improvement	improvement	NN
60025	1565	15	.	.	.
60025	1566	1	Pour	pour	VB
60025	1566	2	in	in	RP
60025	1566	3	,	,	,
60025	1566	4	at	at	IN
60025	1566	5	the	the	DT
60025	1566	6	last	last	JJ
60025	1566	7	,	,	,
60025	1566	8	the	the	DT
60025	1566	9	gravy	gravy	NN
60025	1566	10	you	-PRON-	PRP
60025	1566	11	have	have	VBP
60025	1566	12	drawn	draw	VBN
60025	1566	13	from	from	IN
60025	1566	14	the	the	DT
60025	1566	15	trimmings	trimming	NNS
60025	1566	16	,	,	,
60025	1566	17	and	and	CC
60025	1566	18	put	put	VBD
60025	1566	19	on	on	IN
60025	1566	20	the	the	DT
60025	1566	21	lid	lid	NN
60025	1566	22	of	of	IN
60025	1566	23	the	the	DT
60025	1566	24	pie	pie	NN
60025	1566	25	,	,	,
60025	1566	26	notching	notch	VBG
60025	1566	27	the	the	DT
60025	1566	28	edge	edge	NN
60025	1566	29	handsomely	handsomely	RB
60025	1566	30	,	,	,
60025	1566	31	and	and	CC
60025	1566	32	ornamenting	ornament	VBG
60025	1566	33	the	the	DT
60025	1566	34	centre	centre	NN
60025	1566	35	with	with	IN
60025	1566	36	a	a	DT
60025	1566	37	flower	flower	NN
60025	1566	38	made	make	VBN
60025	1566	39	of	of	IN
60025	1566	40	paste	paste	NN
60025	1566	41	.	.	.
60025	1567	1	Bake	bake	VB
60025	1567	2	the	the	DT
60025	1567	3	pie	pie	NN
60025	1567	4	at	at	RB
60025	1567	5	least	least	RBS
60025	1567	6	two	two	CD
60025	1567	7	hours	hour	NNS
60025	1567	8	and	and	CC
60025	1567	9	a	a	DT
60025	1567	10	half	half	NN
60025	1567	11	.	.	.
60025	1568	1	You	-PRON-	PRP
60025	1568	2	may	may	MD
60025	1568	3	make	make	VB
60025	1568	4	a	a	DT
60025	1568	5	very	very	RB
60025	1568	6	plain	plain	JJ
60025	1568	7	veal	veal	NN
60025	1568	8	pie	pie	NN
60025	1568	9	simply	simply	RB
60025	1568	10	of	of	IN
60025	1568	11	veal	veal	NN
60025	1568	12	chops	chop	NNS
60025	1568	13	,	,	,
60025	1568	14	sliced	sliced	JJ
60025	1568	15	onions	onion	NNS
60025	1568	16	,	,	,
60025	1568	17	and	and	CC
60025	1568	18	potatoes	potato	NNS
60025	1568	19	pared	pare	VBD
60025	1568	20	and	and	CC
60025	1568	21	quartered	quarter	VBD
60025	1568	22	.	.	.
60025	1569	1	Season	season	NN
60025	1569	2	with	with	IN
60025	1569	3	pepper	pepper	NN
60025	1569	4	and	and	CC
60025	1569	5	salt	salt	NN
60025	1569	6	,	,	,
60025	1569	7	and	and	CC
60025	1569	8	fill	fill	VB
60025	1569	9	up	up	RP
60025	1569	10	the	the	DT
60025	1569	11	dish	dish	NN
60025	1569	12	with	with	IN
60025	1569	13	water	water	NN
60025	1569	14	.	.	.
60025	1570	1	CALF	CALF	NNP
60025	1570	2	'S	's	POS
60025	1570	3	HEAD	HEAD	NNP
60025	1570	4	DREST	DREST	NNP
60025	1570	5	PLAIN	PLAIN	NNP
60025	1570	6	.	.	.
60025	1571	1	Wash	wash	VB
60025	1571	2	the	the	DT
60025	1571	3	head	head	NN
60025	1571	4	in	in	IN
60025	1571	5	warm	warm	JJ
60025	1571	6	water	water	NN
60025	1571	7	.	.	.
60025	1572	1	Then	then	RB
60025	1572	2	lay	lay	VB
60025	1572	3	it	-PRON-	PRP
60025	1572	4	in	in	IN
60025	1572	5	clean	clean	JJ
60025	1572	6	hot	hot	JJ
60025	1572	7	water	water	NN
60025	1572	8	and	and	CC
60025	1572	9	let	let	VB
60025	1572	10	it	-PRON-	PRP
60025	1572	11	soak	soak	VB
60025	1572	12	awhile	awhile	RB
60025	1572	13	.	.	.
60025	1573	1	This	this	DT
60025	1573	2	will	will	MD
60025	1573	3	blanch	blanch	VB
60025	1573	4	it	-PRON-	PRP
60025	1573	5	.	.	.
60025	1574	1	Take	take	VB
60025	1574	2	out	out	RP
60025	1574	3	the	the	DT
60025	1574	4	brains	brain	NNS
60025	1574	5	and	and	CC
60025	1574	6	the	the	DT
60025	1574	7	black	black	JJ
60025	1574	8	part	part	NN
60025	1574	9	of	of	IN
60025	1574	10	the	the	DT
60025	1574	11	eyes	eye	NNS
60025	1574	12	.	.	.
60025	1575	1	Tie	tie	VB
60025	1575	2	the	the	DT
60025	1575	3	head	head	NN
60025	1575	4	in	in	IN
60025	1575	5	a	a	DT
60025	1575	6	cloth	cloth	NN
60025	1575	7	,	,	,
60025	1575	8	and	and	CC
60025	1575	9	put	put	VBD
60025	1575	10	it	-PRON-	PRP
60025	1575	11	into	into	IN
60025	1575	12	a	a	DT
60025	1575	13	large	large	JJ
60025	1575	14	fish	fish	NN
60025	1575	15	-	-	HYPH
60025	1575	16	kettle	kettle	NN
60025	1575	17	,	,	,
60025	1575	18	with	with	IN
60025	1575	19	plenty	plenty	NN
60025	1575	20	of	of	IN
60025	1575	21	cold	cold	JJ
60025	1575	22	water	water	NN
60025	1575	23	,	,	,
60025	1575	24	and	and	CC
60025	1575	25	add	add	VB
60025	1575	26	some	some	DT
60025	1575	27	salt	salt	NN
60025	1575	28	to	to	TO
60025	1575	29	throw	throw	VB
60025	1575	30	up	up	RP
60025	1575	31	the	the	DT
60025	1575	32	scum	scum	NN
60025	1575	33	,	,	,
60025	1575	34	which	which	WDT
60025	1575	35	must	must	MD
60025	1575	36	be	be	VB
60025	1575	37	taken	take	VBN
60025	1575	38	off	off	RP
60025	1575	39	as	as	IN
60025	1575	40	it	-PRON-	PRP
60025	1575	41	rises	rise	VBZ
60025	1575	42	.	.	.
60025	1576	1	Let	let	VB
60025	1576	2	the	the	DT
60025	1576	3	head	head	NN
60025	1576	4	boil	boil	VB
60025	1576	5	gently	gently	RB
60025	1576	6	about	about	RB
60025	1576	7	three	three	CD
60025	1576	8	hours	hour	NNS
60025	1576	9	.	.	.
60025	1577	1	Put	put	VB
60025	1577	2	eight	eight	CD
60025	1577	3	or	or	CC
60025	1577	4	ten	ten	CD
60025	1577	5	sage	sage	NN
60025	1577	6	leaves	leave	NNS
60025	1577	7	,	,	,
60025	1577	8	and	and	CC
60025	1577	9	as	as	RB
60025	1577	10	much	much	JJ
60025	1577	11	parsley	parsley	NN
60025	1577	12	,	,	,
60025	1577	13	into	into	IN
60025	1577	14	a	a	DT
60025	1577	15	small	small	JJ
60025	1577	16	sauce	sauce	NN
60025	1577	17	-	-	HYPH
60025	1577	18	pan	pan	NN
60025	1577	19	with	with	IN
60025	1577	20	a	a	DT
60025	1577	21	little	little	JJ
60025	1577	22	water	water	NN
60025	1577	23	,	,	,
60025	1577	24	and	and	CC
60025	1577	25	boil	boil	VB
60025	1577	26	them	-PRON-	PRP
60025	1577	27	half	half	PDT
60025	1577	28	an	an	DT
60025	1577	29	hour	hour	NN
60025	1577	30	.	.	.
60025	1578	1	Then	then	RB
60025	1578	2	chop	chop	VB
60025	1578	3	them	-PRON-	PRP
60025	1578	4	fine	fine	RB
60025	1578	5	,	,	,
60025	1578	6	and	and	CC
60025	1578	7	set	set	VB
60025	1578	8	them	-PRON-	PRP
60025	1578	9	ready	ready	JJ
60025	1578	10	on	on	IN
60025	1578	11	a	a	DT
60025	1578	12	plate	plate	NN
60025	1578	13	.	.	.
60025	1579	1	Wash	wash	VB
60025	1579	2	the	the	DT
60025	1579	3	brains	brain	NNS
60025	1579	4	well	well	RB
60025	1579	5	in	in	IN
60025	1579	6	two	two	CD
60025	1579	7	warm	warm	JJ
60025	1579	8	waters	water	NNS
60025	1579	9	,	,	,
60025	1579	10	and	and	CC
60025	1579	11	then	then	RB
60025	1579	12	soak	soak	VB
60025	1579	13	them	-PRON-	PRP
60025	1579	14	for	for	IN
60025	1579	15	an	an	DT
60025	1579	16	hour	hour	NN
60025	1579	17	in	in	IN
60025	1579	18	a	a	DT
60025	1579	19	basin	basin	NN
60025	1579	20	of	of	IN
60025	1579	21	cold	cold	JJ
60025	1579	22	water	water	NN
60025	1579	23	with	with	IN
60025	1579	24	a	a	DT
60025	1579	25	little	little	JJ
60025	1579	26	salt	salt	NN
60025	1579	27	in	in	IN
60025	1579	28	it	-PRON-	PRP
60025	1579	29	.	.	.
60025	1580	1	Remove	remove	VB
60025	1580	2	the	the	DT
60025	1580	3	skin	skin	NN
60025	1580	4	and	and	CC
60025	1580	5	strings	string	NNS
60025	1580	6	,	,	,
60025	1580	7	and	and	CC
60025	1580	8	then	then	RB
60025	1580	9	put	put	VB
60025	1580	10	the	the	DT
60025	1580	11	brains	brain	NNS
60025	1580	12	into	into	IN
60025	1580	13	a	a	DT
60025	1580	14	stew	stew	NN
60025	1580	15	-	-	HYPH
60025	1580	16	pan	pan	NN
60025	1580	17	with	with	IN
60025	1580	18	plenty	plenty	NN
60025	1580	19	of	of	IN
60025	1580	20	cold	cold	JJ
60025	1580	21	water	water	NN
60025	1580	22	,	,	,
60025	1580	23	and	and	CC
60025	1580	24	let	let	VB
60025	1580	25	them	-PRON-	PRP
60025	1580	26	boil	boil	VB
60025	1580	27	gently	gently	RB
60025	1580	28	for	for	IN
60025	1580	29	a	a	DT
60025	1580	30	quarter	quarter	NN
60025	1580	31	of	of	IN
60025	1580	32	an	an	DT
60025	1580	33	hour	hour	NN
60025	1580	34	,	,	,
60025	1580	35	skimming	skim	VBG
60025	1580	36	them	-PRON-	PRP
60025	1580	37	well	well	RB
60025	1580	38	.	.	.
60025	1581	1	Take	take	VB
60025	1581	2	them	-PRON-	PRP
60025	1581	3	out	out	RP
60025	1581	4	,	,	,
60025	1581	5	chop	chop	VB
60025	1581	6	them	-PRON-	PRP
60025	1581	7	,	,	,
60025	1581	8	and	and	CC
60025	1581	9	mix	mix	VB
60025	1581	10	them	-PRON-	PRP
60025	1581	11	with	with	IN
60025	1581	12	the	the	DT
60025	1581	13	sage	sage	NN
60025	1581	14	and	and	CC
60025	1581	15	parsley	parsley	NN
60025	1581	16	leaves	leave	NNS
60025	1581	17	,	,	,
60025	1581	18	two	two	CD
60025	1581	19	table	table	NN
60025	1581	20	-	-	HYPH
60025	1581	21	spoonfuls	spoonful	NNS
60025	1581	22	of	of	IN
60025	1581	23	melted	melted	JJ
60025	1581	24	butter	butter	NN
60025	1581	25	,	,	,
60025	1581	26	and	and	CC
60025	1581	27	the	the	DT
60025	1581	28	yolks	yolk	NNS
60025	1581	29	of	of	IN
60025	1581	30	four	four	CD
60025	1581	31	hard	hard	RB
60025	1581	32	-	-	HYPH
60025	1581	33	boiled	boil	VBN
60025	1581	34	eggs	egg	NNS
60025	1581	35	,	,	,
60025	1581	36	and	and	CC
60025	1581	37	pepper	pepper	NN
60025	1581	38	and	and	CC
60025	1581	39	salt	salt	NN
60025	1581	40	to	to	IN
60025	1581	41	your	-PRON-	PRP$
60025	1581	42	taste	taste	NN
60025	1581	43	.	.	.
60025	1582	1	Then	then	RB
60025	1582	2	put	put	VB
60025	1582	3	the	the	DT
60025	1582	4	mixture	mixture	NN
60025	1582	5	into	into	IN
60025	1582	6	a	a	DT
60025	1582	7	sauce	sauce	NN
60025	1582	8	-	-	HYPH
60025	1582	9	pan	pan	NN
60025	1582	10	and	and	CC
60025	1582	11	set	set	VBD
60025	1582	12	it	-PRON-	PRP
60025	1582	13	on	on	IN
60025	1582	14	coals	coal	NNS
60025	1582	15	to	to	TO
60025	1582	16	warm	warm	VB
60025	1582	17	.	.	.
60025	1583	1	Take	take	VB
60025	1583	2	up	up	RP
60025	1583	3	the	the	DT
60025	1583	4	head	head	NN
60025	1583	5	when	when	WRB
60025	1583	6	it	-PRON-	PRP
60025	1583	7	is	be	VBZ
60025	1583	8	sufficiently	sufficiently	RB
60025	1583	9	boiled	boil	VBN
60025	1583	10	,	,	,
60025	1583	11	score	score	VB
60025	1583	12	it	-PRON-	PRP
60025	1583	13	in	in	IN
60025	1583	14	diamonds	diamond	NNS
60025	1583	15	,	,	,
60025	1583	16	brush	brush	VB
60025	1583	17	it	-PRON-	PRP
60025	1583	18	all	all	RB
60025	1583	19	over	over	RB
60025	1583	20	with	with	IN
60025	1583	21	beaten	beat	VBN
60025	1583	22	egg	egg	NN
60025	1583	23	,	,	,
60025	1583	24	and	and	CC
60025	1583	25	strew	strew	VBD
60025	1583	26	it	-PRON-	PRP
60025	1583	27	with	with	IN
60025	1583	28	a	a	DT
60025	1583	29	mixture	mixture	NN
60025	1583	30	of	of	IN
60025	1583	31	grated	grate	VBN
60025	1583	32	bread	bread	NN
60025	1583	33	-	-	HYPH
60025	1583	34	crumbs	crumb	NNS
60025	1583	35	,	,	,
60025	1583	36	and	and	CC
60025	1583	37	chopped	chop	VBN
60025	1583	38	sage	sage	NN
60025	1583	39	and	and	CC
60025	1583	40	parsley	parsley	NN
60025	1583	41	.	.	.
60025	1584	1	Stick	stick	VB
60025	1584	2	a	a	DT
60025	1584	3	few	few	JJ
60025	1584	4	bits	bit	NNS
60025	1584	5	of	of	IN
60025	1584	6	butter	butter	NN
60025	1584	7	over	over	IN
60025	1584	8	it	-PRON-	PRP
60025	1584	9	,	,	,
60025	1584	10	and	and	CC
60025	1584	11	set	set	VBD
60025	1584	12	it	-PRON-	PRP
60025	1584	13	in	in	IN
60025	1584	14	a	a	DT
60025	1584	15	Dutch	dutch	JJ
60025	1584	16	oven	oven	NN
60025	1584	17	to	to	TO
60025	1584	18	brown	brown	VB
60025	1584	19	.	.	.
60025	1585	1	Serve	serve	VB
60025	1585	2	it	-PRON-	PRP
60025	1585	3	up	up	RP
60025	1585	4	with	with	IN
60025	1585	5	the	the	DT
60025	1585	6	brains	brain	NNS
60025	1585	7	laid	lay	VBN
60025	1585	8	round	round	IN
60025	1585	9	it	-PRON-	PRP
60025	1585	10	.	.	.
60025	1586	1	Or	or	CC
60025	1586	2	you	-PRON-	PRP
60025	1586	3	may	may	MD
60025	1586	4	send	send	VB
60025	1586	5	to	to	TO
60025	1586	6	table	table	VB
60025	1586	7	the	the	DT
60025	1586	8	brains	brain	NNS
60025	1586	9	and	and	CC
60025	1586	10	the	the	DT
60025	1586	11	tongue	tongue	NN
60025	1586	12	in	in	IN
60025	1586	13	a	a	DT
60025	1586	14	small	small	JJ
60025	1586	15	separate	separate	JJ
60025	1586	16	dish	dish	NN
60025	1586	17	,	,	,
60025	1586	18	having	have	VBG
60025	1586	19	first	first	RB
60025	1586	20	trimmed	trim	VBN
60025	1586	21	the	the	DT
60025	1586	22	tongue	tongue	NN
60025	1586	23	and	and	CC
60025	1586	24	cut	cut	VBD
60025	1586	25	off	off	RP
60025	1586	26	the	the	DT
60025	1586	27	roots	root	NNS
60025	1586	28	.	.	.
60025	1587	1	Have	have	VBP
60025	1587	2	also	also	RB
60025	1587	3	parsley	parsley	NN
60025	1587	4	-	-	HYPH
60025	1587	5	sauce	sauce	NN
60025	1587	6	in	in	IN
60025	1587	7	a	a	DT
60025	1587	8	boat	boat	NN
60025	1587	9	.	.	.
60025	1588	1	You	-PRON-	PRP
60025	1588	2	may	may	MD
60025	1588	3	garnish	garnish	VB
60025	1588	4	with	with	IN
60025	1588	5	very	very	RB
60025	1588	6	thin	thin	JJ
60025	1588	7	small	small	JJ
60025	1588	8	slices	slice	NNS
60025	1588	9	of	of	IN
60025	1588	10	broiled	broil	VBN
60025	1588	11	ham	ham	NN
60025	1588	12	,	,	,
60025	1588	13	curled	curl	VBD
60025	1588	14	up	up	RP
60025	1588	15	.	.	.
60025	1589	1	If	if	IN
60025	1589	2	you	-PRON-	PRP
60025	1589	3	get	get	VBP
60025	1589	4	a	a	DT
60025	1589	5	calf	calf	NN
60025	1589	6	's	's	POS
60025	1589	7	head	head	NN
60025	1589	8	with	with	IN
60025	1589	9	the	the	DT
60025	1589	10	hair	hair	NN
60025	1589	11	on	on	IN
60025	1589	12	,	,	,
60025	1589	13	sprinkle	sprinkle	VB
60025	1589	14	it	-PRON-	PRP
60025	1589	15	all	all	RB
60025	1589	16	over	over	RB
60025	1589	17	with	with	IN
60025	1589	18	pounded	pound	VBN
60025	1589	19	rosin	rosin	NN
60025	1589	20	,	,	,
60025	1589	21	and	and	CC
60025	1589	22	dip	dip	VB
60025	1589	23	it	-PRON-	PRP
60025	1589	24	into	into	IN
60025	1589	25	boiling	boiling	NN
60025	1589	26	water	water	NN
60025	1589	27	.	.	.
60025	1590	1	This	this	DT
60025	1590	2	will	will	MD
60025	1590	3	make	make	VB
60025	1590	4	the	the	DT
60025	1590	5	hairs	hair	NNS
60025	1590	6	scrape	scrape	VB
60025	1590	7	off	off	RP
60025	1590	8	easily	easily	RB
60025	1590	9	.	.	.
60025	1591	1	CALF	CALF	NNP
60025	1591	2	'S	's	POS
60025	1591	3	HEAD	HEAD	NNP
60025	1591	4	HASHED	HASHED	NNP
60025	1591	5	.	.	.
60025	1592	1	Take	take	VB
60025	1592	2	a	a	DT
60025	1592	3	calf	calf	NN
60025	1592	4	's	's	POS
60025	1592	5	head	head	NN
60025	1592	6	and	and	CC
60025	1592	7	a	a	DT
60025	1592	8	set	set	NN
60025	1592	9	of	of	IN
60025	1592	10	feet	foot	NNS
60025	1592	11	,	,	,
60025	1592	12	and	and	CC
60025	1592	13	boil	boil	VB
60025	1592	14	them	-PRON-	PRP
60025	1592	15	until	until	IN
60025	1592	16	tender	tender	NN
60025	1592	17	,	,	,
60025	1592	18	having	have	VBG
60025	1592	19	first	first	RB
60025	1592	20	removed	remove	VBN
60025	1592	21	the	the	DT
60025	1592	22	brains	brain	NNS
60025	1592	23	.	.	.
60025	1593	1	Then	then	RB
60025	1593	2	cut	cut	VB
60025	1593	3	the	the	DT
60025	1593	4	flesh	flesh	NN
60025	1593	5	off	off	IN
60025	1593	6	the	the	DT
60025	1593	7	head	head	NN
60025	1593	8	and	and	CC
60025	1593	9	feet	foot	NNS
60025	1593	10	in	in	IN
60025	1593	11	slices	slice	NNS
60025	1593	12	from	from	IN
60025	1593	13	the	the	DT
60025	1593	14	bone	bone	NN
60025	1593	15	,	,	,
60025	1593	16	and	and	CC
60025	1593	17	put	put	VBD
60025	1593	18	both	both	DT
60025	1593	19	meat	meat	NN
60025	1593	20	and	and	CC
60025	1593	21	bones	bone	NNS
60025	1593	22	into	into	IN
60025	1593	23	a	a	DT
60025	1593	24	stew	stew	NN
60025	1593	25	-	-	HYPH
60025	1593	26	pan	pan	NN
60025	1593	27	with	with	IN
60025	1593	28	a	a	DT
60025	1593	29	bunch	bunch	NN
60025	1593	30	of	of	IN
60025	1593	31	sweet	sweet	JJ
60025	1593	32	herbs	herb	NNS
60025	1593	33	,	,	,
60025	1593	34	some	some	DT
60025	1593	35	sliced	slice	VBN
60025	1593	36	onions	onion	NNS
60025	1593	37	,	,	,
60025	1593	38	and	and	CC
60025	1593	39	pepper	pepper	NN
60025	1593	40	and	and	CC
60025	1593	41	salt	salt	NN
60025	1593	42	to	to	IN
60025	1593	43	your	-PRON-	PRP$
60025	1593	44	taste	taste	NN
60025	1593	45	;	;	:
60025	1593	46	also	also	RB
60025	1593	47	a	a	DT
60025	1593	48	large	large	JJ
60025	1593	49	piece	piece	NN
60025	1593	50	of	of	IN
60025	1593	51	butter	butter	NN
60025	1593	52	rolled	roll	VBN
60025	1593	53	in	in	IN
60025	1593	54	flour	flour	NN
60025	1593	55	,	,	,
60025	1593	56	and	and	CC
60025	1593	57	a	a	DT
60025	1593	58	little	little	JJ
60025	1593	59	water	water	NN
60025	1593	60	.	.	.
60025	1594	1	After	after	IN
60025	1594	2	it	-PRON-	PRP
60025	1594	3	has	have	VBZ
60025	1594	4	stewed	stew	VBN
60025	1594	5	awhile	awhile	RB
60025	1594	6	slowly	slowly	RB
60025	1594	7	till	till	IN
60025	1594	8	the	the	DT
60025	1594	9	flavour	flavour	NN
60025	1594	10	is	be	VBZ
60025	1594	11	well	well	RB
60025	1594	12	extracted	extract	VBN
60025	1594	13	from	from	IN
60025	1594	14	the	the	DT
60025	1594	15	herbs	herb	NNS
60025	1594	16	and	and	CC
60025	1594	17	onions	onion	NNS
60025	1594	18	,	,	,
60025	1594	19	take	take	VB
60025	1594	20	out	out	RP
60025	1594	21	the	the	DT
60025	1594	22	meat	meat	NN
60025	1594	23	,	,	,
60025	1594	24	season	season	VB
60025	1594	25	it	-PRON-	PRP
60025	1594	26	a	a	DT
60025	1594	27	little	little	JJ
60025	1594	28	with	with	IN
60025	1594	29	cayenne	cayenne	NN
60025	1594	30	pepper	pepper	NN
60025	1594	31	,	,	,
60025	1594	32	and	and	CC
60025	1594	33	lay	lie	VBD
60025	1594	34	it	-PRON-	PRP
60025	1594	35	in	in	IN
60025	1594	36	a	a	DT
60025	1594	37	dish	dish	NN
60025	1594	38	.	.	.
60025	1595	1	Strain	strain	VB
60025	1595	2	the	the	DT
60025	1595	3	gravy	gravy	NN
60025	1595	4	in	in	IN
60025	1595	5	which	which	WDT
60025	1595	6	it	-PRON-	PRP
60025	1595	7	was	be	VBD
60025	1595	8	stewed	stew	VBN
60025	1595	9	,	,	,
60025	1595	10	and	and	CC
60025	1595	11	stir	stir	VB
60025	1595	12	into	into	IN
60025	1595	13	it	-PRON-	PRP
60025	1595	14	two	two	CD
60025	1595	15	glasses	glass	NNS
60025	1595	16	of	of	IN
60025	1595	17	madeira	madeira	NN
60025	1595	18	,	,	,
60025	1595	19	and	and	CC
60025	1595	20	the	the	DT
60025	1595	21	juice	juice	NN
60025	1595	22	and	and	CC
60025	1595	23	grated	grate	VBD
60025	1595	24	peel	peel	NN
60025	1595	25	of	of	IN
60025	1595	26	a	a	DT
60025	1595	27	lemon	lemon	NN
60025	1595	28	.	.	.
60025	1596	1	Having	have	VBG
60025	1596	2	poured	pour	VBN
60025	1596	3	some	some	DT
60025	1596	4	of	of	IN
60025	1596	5	the	the	DT
60025	1596	6	gravy	gravy	NN
60025	1596	7	over	over	IN
60025	1596	8	the	the	DT
60025	1596	9	meat	meat	NN
60025	1596	10	,	,	,
60025	1596	11	lay	lie	VBD
60025	1596	12	a	a	DT
60025	1596	13	piece	piece	NN
60025	1596	14	of	of	IN
60025	1596	15	butter	butter	NN
60025	1596	16	on	on	IN
60025	1596	17	the	the	DT
60025	1596	18	top	top	NN
60025	1596	19	,	,	,
60025	1596	20	set	set	VBD
60025	1596	21	it	-PRON-	PRP
60025	1596	22	in	in	IN
60025	1596	23	an	an	DT
60025	1596	24	oven	oven	NN
60025	1596	25	and	and	CC
60025	1596	26	bake	bake	VB
60025	1596	27	it	-PRON-	PRP
60025	1596	28	brown	brown	JJ
60025	1596	29	.	.	.
60025	1597	1	In	in	IN
60025	1597	2	the	the	DT
60025	1597	3	mean	mean	JJ
60025	1597	4	time	time	NN
60025	1597	5	,	,	,
60025	1597	6	having	have	VBG
60025	1597	7	cleaned	clean	VBN
60025	1597	8	and	and	CC
60025	1597	9	washed	wash	VBD
60025	1597	10	the	the	DT
60025	1597	11	brains	brain	NNS
60025	1597	12	(	(	-LRB-
60025	1597	13	skinning	skin	VBG
60025	1597	14	them	-PRON-	PRP
60025	1597	15	and	and	CC
60025	1597	16	removing	remove	VBG
60025	1597	17	the	the	DT
60025	1597	18	strings	string	NNS
60025	1597	19	)	)	-RRB-
60025	1597	20	parboil	parboil	VB
60025	1597	21	them	-PRON-	PRP
60025	1597	22	in	in	IN
60025	1597	23	a	a	DT
60025	1597	24	sauce	sauce	NN
60025	1597	25	-	-	HYPH
60025	1597	26	pan	pan	NN
60025	1597	27	,	,	,
60025	1597	28	and	and	CC
60025	1597	29	then	then	RB
60025	1597	30	make	make	VB
60025	1597	31	them	-PRON-	PRP
60025	1597	32	into	into	IN
60025	1597	33	balls	ball	NNS
60025	1597	34	with	with	IN
60025	1597	35	chopped	chopped	JJ
60025	1597	36	sweet	sweet	JJ
60025	1597	37	herbs	herb	NNS
60025	1597	38	,	,	,
60025	1597	39	grated	grate	VBD
60025	1597	40	bread	bread	NN
60025	1597	41	-	-	HYPH
60025	1597	42	crumbs	crumb	NNS
60025	1597	43	,	,	,
60025	1597	44	grated	grate	VBD
60025	1597	45	lemon	lemon	NN
60025	1597	46	-	-	HYPH
60025	1597	47	peel	peel	NN
60025	1597	48	,	,	,
60025	1597	49	nutmeg	nutmeg	NNS
60025	1597	50	,	,	,
60025	1597	51	and	and	CC
60025	1597	52	beaten	beat	VBN
60025	1597	53	yolk	yolk	NNP
60025	1597	54	of	of	IN
60025	1597	55	egg	egg	NN
60025	1597	56	.	.	.
60025	1598	1	Fry	fry	VB
60025	1598	2	them	-PRON-	PRP
60025	1598	3	in	in	IN
60025	1598	4	lard	lard	NN
60025	1598	5	and	and	CC
60025	1598	6	butter	butter	NN
60025	1598	7	mixed	mix	VBN
60025	1598	8	;	;	:
60025	1598	9	and	and	CC
60025	1598	10	send	send	VB
60025	1598	11	them	-PRON-	PRP
60025	1598	12	to	to	TO
60025	1598	13	table	table	VB
60025	1598	14	laid	lay	VBN
60025	1598	15	round	round	IN
60025	1598	16	the	the	DT
60025	1598	17	meat	meat	NN
60025	1598	18	(	(	-LRB-
60025	1598	19	which	which	WDT
60025	1598	20	should	should	MD
60025	1598	21	have	have	VB
60025	1598	22	the	the	DT
60025	1598	23	tongue	tongue	NN
60025	1598	24	placed	place	VBN
60025	1598	25	on	on	IN
60025	1598	26	the	the	DT
60025	1598	27	top	top	NN
60025	1598	28	)	)	-RRB-
60025	1598	29	and	and	CC
60025	1598	30	garnish	garnish	VB
60025	1598	31	with	with	IN
60025	1598	32	sliced	slice	VBN
60025	1598	33	lemon	lemon	NN
60025	1598	34	.	.	.
60025	1599	1	Warm	warm	VB
60025	1599	2	the	the	DT
60025	1599	3	remaining	remain	VBG
60025	1599	4	gravy	gravy	NN
60025	1599	5	in	in	IN
60025	1599	6	a	a	DT
60025	1599	7	small	small	JJ
60025	1599	8	sauce	sauce	NN
60025	1599	9	-	-	HYPH
60025	1599	10	pan	pan	NN
60025	1599	11	on	on	IN
60025	1599	12	hot	hot	JJ
60025	1599	13	coals	coal	NNS
60025	1599	14	,	,	,
60025	1599	15	and	and	CC
60025	1599	16	stir	stir	VB
60025	1599	17	into	into	IN
60025	1599	18	it	-PRON-	PRP
60025	1599	19	the	the	DT
60025	1599	20	beaten	beat	VBN
60025	1599	21	yolk	yolk	NN
60025	1599	22	of	of	IN
60025	1599	23	an	an	DT
60025	1599	24	egg	egg	NN
60025	1599	25	a	a	DT
60025	1599	26	minute	minute	NN
60025	1599	27	before	before	IN
60025	1599	28	you	-PRON-	PRP
60025	1599	29	take	take	VBP
60025	1599	30	it	-PRON-	PRP
60025	1599	31	from	from	IN
60025	1599	32	the	the	DT
60025	1599	33	fire	fire	NN
60025	1599	34	.	.	.
60025	1600	1	Send	send	VB
60025	1600	2	it	-PRON-	PRP
60025	1600	3	to	to	TO
60025	1600	4	table	table	VB
60025	1600	5	in	in	IN
60025	1600	6	a	a	DT
60025	1600	7	boat	boat	NN
60025	1600	8	.	.	.
60025	1601	1	CHITTERLINGS	chitterling	NNS
60025	1601	2	OR	or	CC
60025	1601	3	CALF	CALF	NNS
60025	1601	4	'S	's	POS
60025	1601	5	TRIPE	tripe	NN
60025	1601	6	.	.	.
60025	1602	1	See	see	VB
60025	1602	2	that	that	IN
60025	1602	3	the	the	DT
60025	1602	4	chitterlings	chitterling	NNS
60025	1602	5	are	be	VBP
60025	1602	6	very	very	RB
60025	1602	7	nice	nice	JJ
60025	1602	8	and	and	CC
60025	1602	9	white	white	JJ
60025	1602	10	.	.	.
60025	1603	1	Wash	wash	VB
60025	1603	2	them	-PRON-	PRP
60025	1603	3	,	,	,
60025	1603	4	cut	cut	VB
60025	1603	5	them	-PRON-	PRP
60025	1603	6	into	into	IN
60025	1603	7	pieces	piece	NNS
60025	1603	8	,	,	,
60025	1603	9	and	and	CC
60025	1603	10	put	put	VBD
60025	1603	11	them	-PRON-	PRP
60025	1603	12	into	into	IN
60025	1603	13	a	a	DT
60025	1603	14	stew	stew	NN
60025	1603	15	-	-	HYPH
60025	1603	16	pan	pan	NN
60025	1603	17	with	with	IN
60025	1603	18	pepper	pepper	NN
60025	1603	19	and	and	CC
60025	1603	20	salt	salt	NN
60025	1603	21	to	to	IN
60025	1603	22	your	-PRON-	PRP$
60025	1603	23	taste	taste	NN
60025	1603	24	,	,	,
60025	1603	25	and	and	CC
60025	1603	26	about	about	RB
60025	1603	27	two	two	CD
60025	1603	28	quarts	quart	NNS
60025	1603	29	of	of	IN
60025	1603	30	water	water	NN
60025	1603	31	.	.	.
60025	1604	1	Boil	boil	VB
60025	1604	2	them	-PRON-	PRP
60025	1604	3	two	two	CD
60025	1604	4	hours	hour	NNS
60025	1604	5	or	or	CC
60025	1604	6	more	more	JJR
60025	1604	7	.	.	.
60025	1605	1	In	in	IN
60025	1605	2	the	the	DT
60025	1605	3	mean	mean	JJ
60025	1605	4	time	time	NN
60025	1605	5	,	,	,
60025	1605	6	peel	peel	VBP
60025	1605	7	eight	eight	CD
60025	1605	8	or	or	CC
60025	1605	9	ten	ten	CD
60025	1605	10	white	white	JJ
60025	1605	11	onions	onion	NNS
60025	1605	12	,	,	,
60025	1605	13	and	and	CC
60025	1605	14	throw	throw	VB
60025	1605	15	them	-PRON-	PRP
60025	1605	16	whole	whole	RP
60025	1605	17	into	into	IN
60025	1605	18	a	a	DT
60025	1605	19	sauce	sauce	NN
60025	1605	20	-	-	HYPH
60025	1605	21	pan	pan	NN
60025	1605	22	with	with	IN
60025	1605	23	plenty	plenty	NN
60025	1605	24	of	of	IN
60025	1605	25	water	water	NN
60025	1605	26	.	.	.
60025	1606	1	Boil	boil	VB
60025	1606	2	them	-PRON-	PRP
60025	1606	3	slowly	slowly	RB
60025	1606	4	till	till	IN
60025	1606	5	quite	quite	RB
60025	1606	6	soft	soft	RB
60025	1606	7	;	;	:
60025	1606	8	then	then	RB
60025	1606	9	drain	drain	VB
60025	1606	10	them	-PRON-	PRP
60025	1606	11	in	in	IN
60025	1606	12	a	a	DT
60025	1606	13	cullender	cullender	NN
60025	1606	14	,	,	,
60025	1606	15	and	and	CC
60025	1606	16	mash	mash	VB
60025	1606	17	them	-PRON-	PRP
60025	1606	18	.	.	.
60025	1607	1	Wipe	wipe	VB
60025	1607	2	out	out	RP
60025	1607	3	your	-PRON-	PRP$
60025	1607	4	sauce	sauce	NN
60025	1607	5	-	-	HYPH
60025	1607	6	pan	pan	NN
60025	1607	7	,	,	,
60025	1607	8	and	and	CC
60025	1607	9	put	put	VBD
60025	1607	10	in	in	IN
60025	1607	11	the	the	DT
60025	1607	12	mashed	mash	VBN
60025	1607	13	onions	onion	NNS
60025	1607	14	with	with	IN
60025	1607	15	a	a	DT
60025	1607	16	piece	piece	NN
60025	1607	17	of	of	IN
60025	1607	18	butter	butter	NN
60025	1607	19	,	,	,
60025	1607	20	two	two	CD
60025	1607	21	table	table	NN
60025	1607	22	-	-	HYPH
60025	1607	23	spoonfuls	spoonful	NNS
60025	1607	24	of	of	IN
60025	1607	25	cream	cream	NN
60025	1607	26	or	or	CC
60025	1607	27	rich	rich	JJ
60025	1607	28	milk	milk	NN
60025	1607	29	,	,	,
60025	1607	30	some	some	DT
60025	1607	31	nutmeg	nutmeg	NNS
60025	1607	32	,	,	,
60025	1607	33	and	and	CC
60025	1607	34	a	a	DT
60025	1607	35	very	very	RB
60025	1607	36	little	little	JJ
60025	1607	37	salt	salt	NN
60025	1607	38	.	.	.
60025	1608	1	Sprinkle	sprinkle	VB
60025	1608	2	in	in	IN
60025	1608	3	a	a	DT
60025	1608	4	little	little	JJ
60025	1608	5	flour	flour	NN
60025	1608	6	,	,	,
60025	1608	7	set	set	VB
60025	1608	8	the	the	DT
60025	1608	9	pan	pan	NN
60025	1608	10	on	on	IN
60025	1608	11	hot	hot	JJ
60025	1608	12	coals	coal	NNS
60025	1608	13	(	(	-LRB-
60025	1608	14	keeping	keep	VBG
60025	1608	15	it	-PRON-	PRP
60025	1608	16	well	well	RB
60025	1608	17	covered	cover	VBN
60025	1608	18	)	)	-RRB-
60025	1608	19	and	and	CC
60025	1608	20	give	give	VB
60025	1608	21	it	-PRON-	PRP
60025	1608	22	one	one	CD
60025	1608	23	boil	boil	VB
60025	1608	24	up	up	RP
60025	1608	25	.	.	.
60025	1609	1	When	when	WRB
60025	1609	2	the	the	DT
60025	1609	3	chitterlings	chitterling	NNS
60025	1609	4	are	be	VBP
60025	1609	5	quite	quite	RB
60025	1609	6	tender	tender	JJ
60025	1609	7	all	all	RB
60025	1609	8	through	through	RB
60025	1609	9	,	,	,
60025	1609	10	take	take	VB
60025	1609	11	them	-PRON-	PRP
60025	1609	12	up	up	RP
60025	1609	13	and	and	CC
60025	1609	14	drain	drain	VB
60025	1609	15	them	-PRON-	PRP
60025	1609	16	.	.	.
60025	1610	1	Place	place	NN
60025	1610	2	in	in	IN
60025	1610	3	the	the	DT
60025	1610	4	bottom	bottom	NN
60025	1610	5	of	of	IN
60025	1610	6	a	a	DT
60025	1610	7	dish	dish	NN
60025	1610	8	a	a	DT
60025	1610	9	slice	slice	NN
60025	1610	10	or	or	CC
60025	1610	11	two	two	CD
60025	1610	12	of	of	IN
60025	1610	13	buttered	butter	VBN
60025	1610	14	toast	toast	NN
60025	1610	15	with	with	IN
60025	1610	16	all	all	PDT
60025	1610	17	the	the	DT
60025	1610	18	crust	crust	NN
60025	1610	19	cut	cut	VBN
60025	1610	20	off	off	RP
60025	1610	21	.	.	.
60025	1611	1	Lay	lay	VB
60025	1611	2	the	the	DT
60025	1611	3	chitterlings	chitterling	NNS
60025	1611	4	on	on	IN
60025	1611	5	the	the	DT
60025	1611	6	toast	toast	NN
60025	1611	7	,	,	,
60025	1611	8	and	and	CC
60025	1611	9	send	send	VB
60025	1611	10	them	-PRON-	PRP
60025	1611	11	to	to	TO
60025	1611	12	table	table	VB
60025	1611	13	with	with	IN
60025	1611	14	the	the	DT
60025	1611	15	stewed	stew	VBN
60025	1611	16	onions	onion	NNS
60025	1611	17	in	in	IN
60025	1611	18	a	a	DT
60025	1611	19	sauce	sauce	NN
60025	1611	20	-	-	HYPH
60025	1611	21	boat	boat	NN
60025	1611	22	.	.	.
60025	1612	1	When	when	WRB
60025	1612	2	you	-PRON-	PRP
60025	1612	3	take	take	VBP
60025	1612	4	the	the	DT
60025	1612	5	chitterlings	chitterling	NNS
60025	1612	6	on	on	IN
60025	1612	7	your	-PRON-	PRP$
60025	1612	8	plate	plate	NN
60025	1612	9	season	season	VB
60025	1612	10	them	-PRON-	PRP
60025	1612	11	with	with	IN
60025	1612	12	pepper	pepper	NN
60025	1612	13	and	and	CC
60025	1612	14	vinegar	vinegar	NN
60025	1612	15	.	.	.
60025	1613	1	This	this	DT
60025	1613	2	,	,	,
60025	1613	3	if	if	IN
60025	1613	4	properly	properly	RB
60025	1613	5	prepared	prepared	JJ
60025	1613	6	,	,	,
60025	1613	7	is	be	VBZ
60025	1613	8	a	a	DT
60025	1613	9	very	very	RB
60025	1613	10	nice	nice	JJ
60025	1613	11	dish	dish	NN
60025	1613	12	.	.	.
60025	1614	1	TO	to	IN
60025	1614	2	FRY	FRY	NNP
60025	1614	3	CALF	CALF	NNP
60025	1614	4	'S	's	POS
60025	1614	5	FEET	foot	NNS
60025	1614	6	.	.	.
60025	1615	1	Having	have	VBG
60025	1615	2	first	first	RB
60025	1615	3	boiled	boil	VBN
60025	1615	4	them	-PRON-	PRP
60025	1615	5	till	till	IN
60025	1615	6	tender	tender	NN
60025	1615	7	,	,	,
60025	1615	8	cut	cut	VB
60025	1615	9	them	-PRON-	PRP
60025	1615	10	in	in	IN
60025	1615	11	two	two	CD
60025	1615	12	,	,	,
60025	1615	13	and	and	CC
60025	1615	14	(	(	-LRB-
60025	1615	15	having	have	VBG
60025	1615	16	taken	take	VBN
60025	1615	17	out	out	RP
60025	1615	18	the	the	DT
60025	1615	19	large	large	JJ
60025	1615	20	bones	bone	NNS
60025	1615	21	)	)	-RRB-
60025	1615	22	season	season	VBP
60025	1615	23	the	the	DT
60025	1615	24	feet	foot	NNS
60025	1615	25	with	with	IN
60025	1615	26	pepper	pepper	NN
60025	1615	27	and	and	CC
60025	1615	28	salt	salt	NN
60025	1615	29	,	,	,
60025	1615	30	and	and	CC
60025	1615	31	dredge	dredge	VB
60025	1615	32	them	-PRON-	PRP
60025	1615	33	well	well	RB
60025	1615	34	with	with	IN
60025	1615	35	flour	flour	NN
60025	1615	36	.	.	.
60025	1616	1	Strew	Strew	VBD
60025	1616	2	some	some	DT
60025	1616	3	chopped	chop	VBN
60025	1616	4	parsley	parsley	NN
60025	1616	5	or	or	CC
60025	1616	6	sweet	sweet	JJ
60025	1616	7	marjoram	marjoram	NNP
60025	1616	8	over	over	IN
60025	1616	9	them	-PRON-	PRP
60025	1616	10	,	,	,
60025	1616	11	and	and	CC
60025	1616	12	fry	fry	VB
60025	1616	13	them	-PRON-	PRP
60025	1616	14	of	of	IN
60025	1616	15	a	a	DT
60025	1616	16	light	light	JJ
60025	1616	17	brown	brown	NNP
60025	1616	18	in	in	IN
60025	1616	19	lard	lard	NN
60025	1616	20	or	or	CC
60025	1616	21	butter	butter	NN
60025	1616	22	.	.	.
60025	1617	1	Serve	serve	VB
60025	1617	2	them	-PRON-	PRP
60025	1617	3	up	up	RP
60025	1617	4	with	with	IN
60025	1617	5	parsley	parsley	NN
60025	1617	6	-	-	HYPH
60025	1617	7	sauce	sauce	NN
60025	1617	8	.	.	.
60025	1618	1	TO	to	IN
60025	1618	2	FRY	FRY	NNP
60025	1618	3	CALF	CALF	NNP
60025	1618	4	'S	's	POS
60025	1618	5	LIVER	liver	NN
60025	1618	6	.	.	.
60025	1619	1	Cut	cut	VB
60025	1619	2	the	the	DT
60025	1619	3	liver	liver	NN
60025	1619	4	into	into	IN
60025	1619	5	thin	thin	JJ
60025	1619	6	slices	slice	NNS
60025	1619	7	.	.	.
60025	1620	1	Season	season	VB
60025	1620	2	it	-PRON-	PRP
60025	1620	3	with	with	IN
60025	1620	4	pepper	pepper	NN
60025	1620	5	,	,	,
60025	1620	6	salt	salt	NN
60025	1620	7	,	,	,
60025	1620	8	chopped	chop	VBD
60025	1620	9	sweet	sweet	JJ
60025	1620	10	herbs	herb	NNS
60025	1620	11	,	,	,
60025	1620	12	and	and	CC
60025	1620	13	parsley	parsley	NN
60025	1620	14	.	.	.
60025	1621	1	Dredge	dredge	VB
60025	1621	2	it	-PRON-	PRP
60025	1621	3	with	with	IN
60025	1621	4	flour	flour	NN
60025	1621	5	,	,	,
60025	1621	6	and	and	CC
60025	1621	7	fry	fry	VB
60025	1621	8	it	-PRON-	PRP
60025	1621	9	brown	brown	JJ
60025	1621	10	in	in	IN
60025	1621	11	lard	lard	NN
60025	1621	12	or	or	CC
60025	1621	13	dripping	dripping	NN
60025	1621	14	.	.	.
60025	1622	1	See	see	VB
60025	1622	2	that	that	IN
60025	1622	3	it	-PRON-	PRP
60025	1622	4	is	be	VBZ
60025	1622	5	thoroughly	thoroughly	RB
60025	1622	6	done	do	VBN
60025	1622	7	before	before	IN
60025	1622	8	you	-PRON-	PRP
60025	1622	9	send	send	VBP
60025	1622	10	it	-PRON-	PRP
60025	1622	11	to	to	IN
60025	1622	12	table	table	NN
60025	1622	13	.	.	.
60025	1623	1	Serve	serve	VB
60025	1623	2	it	-PRON-	PRP
60025	1623	3	up	up	RP
60025	1623	4	with	with	IN
60025	1623	5	its	-PRON-	PRP$
60025	1623	6	own	own	JJ
60025	1623	7	gravy	gravy	NN
60025	1623	8	.	.	.
60025	1624	1	Some	some	DT
60025	1624	2	slices	slice	NNS
60025	1624	3	of	of	IN
60025	1624	4	cold	cold	JJ
60025	1624	5	boiled	boil	VBN
60025	1624	6	ham	ham	NN
60025	1624	7	fried	fry	VBN
60025	1624	8	with	with	IN
60025	1624	9	it	-PRON-	PRP
60025	1624	10	will	will	MD
60025	1624	11	be	be	VB
60025	1624	12	found	find	VBN
60025	1624	13	an	an	DT
60025	1624	14	improvement	improvement	NN
60025	1624	15	.	.	.
60025	1625	1	If	if	IN
60025	1625	2	you	-PRON-	PRP
60025	1625	3	use	use	VBP
60025	1625	4	ham	ham	NN
60025	1625	5	,	,	,
60025	1625	6	add	add	VB
60025	1625	7	no	no	DT
60025	1625	8	salt	salt	NN
60025	1625	9	.	.	.
60025	1626	1	You	-PRON-	PRP
60025	1626	2	may	may	MD
60025	1626	3	dress	dress	VB
60025	1626	4	a	a	DT
60025	1626	5	calf	calf	NN
60025	1626	6	's	's	POS
60025	1626	7	heart	heart	NN
60025	1626	8	in	in	IN
60025	1626	9	the	the	DT
60025	1626	10	same	same	JJ
60025	1626	11	manner	manner	NN
60025	1626	12	.	.	.
60025	1627	1	LARDED	LARDED	NNP
60025	1627	2	CALF	CALF	NNP
60025	1627	3	'S	's	POS
60025	1627	4	LIVER	LIVER	NNP
60025	1627	5	.	.	.
60025	1628	1	Take	take	VB
60025	1628	2	a	a	DT
60025	1628	3	calf	calf	NN
60025	1628	4	's	's	POS
60025	1628	5	liver	liver	NN
60025	1628	6	and	and	CC
60025	1628	7	wash	wash	VB
60025	1628	8	it	-PRON-	PRP
60025	1628	9	well	well	RB
60025	1628	10	.	.	.
60025	1629	1	Cut	cut	VB
60025	1629	2	into	into	IN
60025	1629	3	long	long	JJ
60025	1629	4	slips	slip	NNS
60025	1629	5	the	the	DT
60025	1629	6	fat	fat	NN
60025	1629	7	of	of	IN
60025	1629	8	some	some	DT
60025	1629	9	bacon	bacon	NN
60025	1629	10	or	or	CC
60025	1629	11	old	old	JJ
60025	1629	12	ham	ham	NN
60025	1629	13	,	,	,
60025	1629	14	and	and	CC
60025	1629	15	insert	insert	VB
60025	1629	16	it	-PRON-	PRP
60025	1629	17	all	all	DT
60025	1629	18	through	through	IN
60025	1629	19	the	the	DT
60025	1629	20	surface	surface	NN
60025	1629	21	of	of	IN
60025	1629	22	the	the	DT
60025	1629	23	liver	liver	NN
60025	1629	24	by	by	IN
60025	1629	25	means	mean	NNS
60025	1629	26	of	of	IN
60025	1629	27	a	a	DT
60025	1629	28	larding	lard	VBG
60025	1629	29	-	-	HYPH
60025	1629	30	pin	pin	NN
60025	1629	31	.	.	.
60025	1630	1	Put	put	VB
60025	1630	2	the	the	DT
60025	1630	3	liver	liver	NN
60025	1630	4	into	into	IN
60025	1630	5	a	a	DT
60025	1630	6	pot	pot	NN
60025	1630	7	with	with	IN
60025	1630	8	a	a	DT
60025	1630	9	table	table	NN
60025	1630	10	-	-	HYPH
60025	1630	11	spoonful	spoonful	JJ
60025	1630	12	of	of	IN
60025	1630	13	lard	lard	NN
60025	1630	14	,	,	,
60025	1630	15	a	a	DT
60025	1630	16	few	few	JJ
60025	1630	17	sliced	sliced	JJ
60025	1630	18	tomatas	tomatas	NN
60025	1630	19	,	,	,
60025	1630	20	or	or	CC
60025	1630	21	some	some	DT
60025	1630	22	tomata	tomata	NN
60025	1630	23	catchup	catchup	RB
60025	1630	24	;	;	:
60025	1630	25	adding	add	VBG
60025	1630	26	one	one	CD
60025	1630	27	large	large	JJ
60025	1630	28	or	or	CC
60025	1630	29	two	two	CD
60025	1630	30	small	small	JJ
60025	1630	31	onions	onion	NNS
60025	1630	32	minced	mince	VBD
60025	1630	33	fine	fine	JJ
60025	1630	34	,	,	,
60025	1630	35	and	and	CC
60025	1630	36	some	some	DT
60025	1630	37	sweet	sweet	JJ
60025	1630	38	marjoram	marjoram	NNP
60025	1630	39	leaves	leave	NNS
60025	1630	40	rubbed	rub	VBD
60025	1630	41	very	very	RB
60025	1630	42	fine	fine	RB
60025	1630	43	.	.	.
60025	1631	1	The	the	DT
60025	1631	2	sweet	sweet	JJ
60025	1631	3	marjoram	marjoram	NN
60025	1631	4	will	will	MD
60025	1631	5	crumble	crumble	VB
60025	1631	6	more	more	RBR
60025	1631	7	easily	easily	RB
60025	1631	8	if	if	IN
60025	1631	9	you	-PRON-	PRP
60025	1631	10	first	first	RB
60025	1631	11	dry	dry	VBP
60025	1631	12	it	-PRON-	PRP
60025	1631	13	before	before	IN
60025	1631	14	the	the	DT
60025	1631	15	fire	fire	NN
60025	1631	16	on	on	IN
60025	1631	17	a	a	DT
60025	1631	18	plate	plate	NN
60025	1631	19	.	.	.
60025	1632	1	Having	have	VBG
60025	1632	2	put	put	VBN
60025	1632	3	in	in	RP
60025	1632	4	all	all	PDT
60025	1632	5	these	these	DT
60025	1632	6	ingredients	ingredient	NNS
60025	1632	7	,	,	,
60025	1632	8	set	set	VBD
60025	1632	9	the	the	DT
60025	1632	10	pot	pot	NN
60025	1632	11	on	on	IN
60025	1632	12	hot	hot	JJ
60025	1632	13	coals	coal	NNS
60025	1632	14	in	in	IN
60025	1632	15	the	the	DT
60025	1632	16	corner	corner	NN
60025	1632	17	of	of	IN
60025	1632	18	the	the	DT
60025	1632	19	fire	fire	NN
60025	1632	20	-	-	HYPH
60025	1632	21	place	place	NN
60025	1632	22	,	,	,
60025	1632	23	and	and	CC
60025	1632	24	keep	keep	VB
60025	1632	25	it	-PRON-	PRP
60025	1632	26	stewing	stew	VBG
60025	1632	27	,	,	,
60025	1632	28	regularly	regularly	RB
60025	1632	29	and	and	CC
60025	1632	30	slowly	slowly	RB
60025	1632	31	,	,	,
60025	1632	32	for	for	IN
60025	1632	33	four	four	CD
60025	1632	34	hours	hour	NNS
60025	1632	35	.	.	.
60025	1633	1	Send	send	VB
60025	1633	2	the	the	DT
60025	1633	3	liver	liver	NN
60025	1633	4	to	to	IN
60025	1633	5	table	table	NN
60025	1633	6	with	with	IN
60025	1633	7	the	the	DT
60025	1633	8	gravy	gravy	NN
60025	1633	9	round	round	IN
60025	1633	10	it	-PRON-	PRP
60025	1633	11	.	.	.
60025	1634	1	TO	to	IN
60025	1634	2	ROAST	ROAST	NNP
60025	1634	3	SWEET	SWEET	NNP
60025	1634	4	-	-	HYPH
60025	1634	5	BREADS	BREADS	NNP
60025	1634	6	.	.	.
60025	1635	1	Take	take	VB
60025	1635	2	four	four	CD
60025	1635	3	fine	fine	JJ
60025	1635	4	sweet	sweet	JJ
60025	1635	5	-	-	HYPH
60025	1635	6	breads	bread	NNS
60025	1635	7	,	,	,
60025	1635	8	and	and	CC
60025	1635	9	having	have	VBG
60025	1635	10	trimmed	trim	VBN
60025	1635	11	them	-PRON-	PRP
60025	1635	12	nicely	nicely	RB
60025	1635	13	,	,	,
60025	1635	14	parboil	parboil	VB
60025	1635	15	them	-PRON-	PRP
60025	1635	16	,	,	,
60025	1635	17	and	and	CC
60025	1635	18	then	then	RB
60025	1635	19	lay	lay	VB
60025	1635	20	them	-PRON-	PRP
60025	1635	21	in	in	IN
60025	1635	22	a	a	DT
60025	1635	23	pan	pan	NN
60025	1635	24	of	of	IN
60025	1635	25	cold	cold	JJ
60025	1635	26	water	water	NN
60025	1635	27	till	till	IN
60025	1635	28	they	-PRON-	PRP
60025	1635	29	become	become	VBP
60025	1635	30	cool	cool	JJ
60025	1635	31	.	.	.
60025	1636	1	Afterwards	afterwards	RB
60025	1636	2	dry	dry	VB
60025	1636	3	them	-PRON-	PRP
60025	1636	4	in	in	IN
60025	1636	5	a	a	DT
60025	1636	6	cloth	cloth	NN
60025	1636	7	.	.	.
60025	1637	1	Put	put	VB
60025	1637	2	some	some	DT
60025	1637	3	butter	butter	NN
60025	1637	4	into	into	IN
60025	1637	5	a	a	DT
60025	1637	6	sauce	sauce	NN
60025	1637	7	-	-	HYPH
60025	1637	8	pan	pan	NN
60025	1637	9	,	,	,
60025	1637	10	set	set	VBD
60025	1637	11	it	-PRON-	PRP
60025	1637	12	on	on	IN
60025	1637	13	hot	hot	JJ
60025	1637	14	coals	coal	NNS
60025	1637	15	,	,	,
60025	1637	16	and	and	CC
60025	1637	17	melt	melt	NNP
60025	1637	18	and	and	CC
60025	1637	19	skim	skim	VB
60025	1637	20	it	-PRON-	PRP
60025	1637	21	.	.	.
60025	1638	1	When	when	WRB
60025	1638	2	it	-PRON-	PRP
60025	1638	3	is	be	VBZ
60025	1638	4	quite	quite	RB
60025	1638	5	clear	clear	JJ
60025	1638	6	,	,	,
60025	1638	7	take	take	VB
60025	1638	8	it	-PRON-	PRP
60025	1638	9	off	off	RP
60025	1638	10	.	.	.
60025	1639	1	Have	have	VBP
60025	1639	2	ready	ready	JJ
60025	1639	3	some	some	DT
60025	1639	4	beaten	beat	VBN
60025	1639	5	egg	egg	NN
60025	1639	6	in	in	IN
60025	1639	7	one	one	CD
60025	1639	8	dish	dish	NN
60025	1639	9	,	,	,
60025	1639	10	and	and	CC
60025	1639	11	some	some	DT
60025	1639	12	grated	grate	VBN
60025	1639	13	bread	bread	NN
60025	1639	14	-	-	HYPH
60025	1639	15	crumbs	crumb	NNS
60025	1639	16	in	in	IN
60025	1639	17	another	another	DT
60025	1639	18	.	.	.
60025	1640	1	Skewer	skewer	VB
60025	1640	2	each	each	DT
60025	1640	3	sweet	sweet	JJ
60025	1640	4	-	-	HYPH
60025	1640	5	bread	bread	NN
60025	1640	6	,	,	,
60025	1640	7	and	and	CC
60025	1640	8	fasten	fasten	VB
60025	1640	9	them	-PRON-	PRP
60025	1640	10	on	on	IN
60025	1640	11	a	a	DT
60025	1640	12	spit	spit	NN
60025	1640	13	.	.	.
60025	1641	1	Then	then	RB
60025	1641	2	glaze	glaze	VB
60025	1641	3	them	-PRON-	PRP
60025	1641	4	all	all	DT
60025	1641	5	over	over	RB
60025	1641	6	with	with	IN
60025	1641	7	egg	egg	NN
60025	1641	8	,	,	,
60025	1641	9	and	and	CC
60025	1641	10	sprinkle	sprinkle	VB
60025	1641	11	them	-PRON-	PRP
60025	1641	12	with	with	IN
60025	1641	13	bread	bread	NN
60025	1641	14	-	-	HYPH
60025	1641	15	crumbs	crumb	NNS
60025	1641	16	.	.	.
60025	1642	1	Spread	Spread	VBN
60025	1642	2	on	on	IN
60025	1642	3	some	some	DT
60025	1642	4	of	of	IN
60025	1642	5	the	the	DT
60025	1642	6	clarified	clarify	VBN
60025	1642	7	butter	butter	NN
60025	1642	8	,	,	,
60025	1642	9	and	and	CC
60025	1642	10	then	then	RB
60025	1642	11	another	another	DT
60025	1642	12	coat	coat	NN
60025	1642	13	of	of	IN
60025	1642	14	crumbs	crumb	NNS
60025	1642	15	.	.	.
60025	1643	1	Roast	roast	VB
60025	1643	2	them	-PRON-	PRP
60025	1643	3	before	before	IN
60025	1643	4	a	a	DT
60025	1643	5	clear	clear	JJ
60025	1643	6	fire	fire	NN
60025	1643	7	,	,	,
60025	1643	8	at	at	IN
60025	1643	9	least	least	JJS
60025	1643	10	a	a	DT
60025	1643	11	quarter	quarter	NN
60025	1643	12	of	of	IN
60025	1643	13	an	an	DT
60025	1643	14	hour	hour	NN
60025	1643	15	.	.	.
60025	1644	1	Have	have	VBP
60025	1644	2	ready	ready	JJ
60025	1644	3	some	some	DT
60025	1644	4	nice	nice	JJ
60025	1644	5	veal	veal	NN
60025	1644	6	gravy	gravy	NN
60025	1644	7	flavoured	flavour	VBN
60025	1644	8	with	with	IN
60025	1644	9	lemon	lemon	NN
60025	1644	10	-	-	HYPH
60025	1644	11	juice	juice	NN
60025	1644	12	,	,	,
60025	1644	13	and	and	CC
60025	1644	14	pour	pour	VB
60025	1644	15	it	-PRON-	PRP
60025	1644	16	round	round	IN
60025	1644	17	the	the	DT
60025	1644	18	sweet	sweet	JJ
60025	1644	19	-	-	HYPH
60025	1644	20	breads	bread	NNS
60025	1644	21	before	before	IN
60025	1644	22	you	-PRON-	PRP
60025	1644	23	send	send	VBP
60025	1644	24	them	-PRON-	PRP
60025	1644	25	to	to	IN
60025	1644	26	table	table	NN
60025	1644	27	.	.	.
60025	1645	1	LARDED	LARDED	NNP
60025	1645	2	SWEET	SWEET	NNP
60025	1645	3	-	-	HYPH
60025	1645	4	BREADS	BREADS	NNP
60025	1645	5	.	.	.
60025	1646	1	Parboil	Parboil	NNP
60025	1646	2	four	four	CD
60025	1646	3	or	or	CC
60025	1646	4	five	five	CD
60025	1646	5	of	of	IN
60025	1646	6	the	the	DT
60025	1646	7	largest	large	JJS
60025	1646	8	sweet	sweet	JJ
60025	1646	9	-	-	HYPH
60025	1646	10	breads	bread	NNS
60025	1646	11	you	-PRON-	PRP
60025	1646	12	can	can	MD
60025	1646	13	get	get	VB
60025	1646	14	.	.	.
60025	1647	1	This	this	DT
60025	1647	2	should	should	MD
60025	1647	3	be	be	VB
60025	1647	4	done	do	VBN
60025	1647	5	as	as	RB
60025	1647	6	soon	soon	RB
60025	1647	7	as	as	IN
60025	1647	8	they	-PRON-	PRP
60025	1647	9	are	be	VBP
60025	1647	10	brought	bring	VBN
60025	1647	11	in	in	RP
60025	1647	12	,	,	,
60025	1647	13	as	as	IN
60025	1647	14	few	few	JJ
60025	1647	15	things	thing	NNS
60025	1647	16	spoil	spoil	VBP
60025	1647	17	more	more	RBR
60025	1647	18	rapidly	rapidly	RB
60025	1647	19	if	if	IN
60025	1647	20	not	not	RB
60025	1647	21	cooked	cook	VBN
60025	1647	22	at	at	IN
60025	1647	23	once	once	RB
60025	1647	24	.	.	.
60025	1648	1	When	when	WRB
60025	1648	2	half	half	RB
60025	1648	3	boiled	boil	VBD
60025	1648	4	,	,	,
60025	1648	5	lay	lie	VBD
60025	1648	6	them	-PRON-	PRP
60025	1648	7	in	in	IN
60025	1648	8	cold	cold	JJ
60025	1648	9	water	water	NN
60025	1648	10	.	.	.
60025	1649	1	Prepare	prepare	VB
60025	1649	2	a	a	DT
60025	1649	3	force	force	NN
60025	1649	4	-	-	HYPH
60025	1649	5	meat	meat	NN
60025	1649	6	of	of	IN
60025	1649	7	grated	grate	VBN
60025	1649	8	bread	bread	NN
60025	1649	9	,	,	,
60025	1649	10	lemon	lemon	NN
60025	1649	11	-	-	HYPH
60025	1649	12	peel	peel	NN
60025	1649	13	,	,	,
60025	1649	14	butter	butter	NN
60025	1649	15	,	,	,
60025	1649	16	cayenne	cayenne	NN
60025	1649	17	,	,	,
60025	1649	18	and	and	CC
60025	1649	19	nutmeg	nutmeg	NNS
60025	1649	20	mixed	mix	VBN
60025	1649	21	with	with	IN
60025	1649	22	beaten	beat	VBN
60025	1649	23	yolk	yolk	NNP
60025	1649	24	of	of	IN
60025	1649	25	egg	egg	NN
60025	1649	26	.	.	.
60025	1650	1	Cut	cut	VB
60025	1650	2	open	open	VB
60025	1650	3	the	the	DT
60025	1650	4	sweet	sweet	JJ
60025	1650	5	-	-	HYPH
60025	1650	6	breads	bread	NNS
60025	1650	7	and	and	CC
60025	1650	8	stuff	stuff	VB
60025	1650	9	them	-PRON-	PRP
60025	1650	10	with	with	IN
60025	1650	11	it	-PRON-	PRP
60025	1650	12	,	,	,
60025	1650	13	fastening	fasten	VBG
60025	1650	14	them	-PRON-	PRP
60025	1650	15	afterwards	afterwards	RB
60025	1650	16	with	with	IN
60025	1650	17	a	a	DT
60025	1650	18	skewer	skewer	NN
60025	1650	19	,	,	,
60025	1650	20	or	or	CC
60025	1650	21	tying	tie	VBG
60025	1650	22	them	-PRON-	PRP
60025	1650	23	round	round	RB
60025	1650	24	with	with	IN
60025	1650	25	packthread	packthread	NN
60025	1650	26	.	.	.
60025	1651	1	Have	have	VBP
60025	1651	2	ready	ready	JJ
60025	1651	3	some	some	DT
60025	1651	4	slips	slip	NNS
60025	1651	5	of	of	IN
60025	1651	6	bacon	bacon	NN
60025	1651	7	-	-	HYPH
60025	1651	8	fat	fat	JJ
60025	1651	9	,	,	,
60025	1651	10	and	and	CC
60025	1651	11	some	some	DT
60025	1651	12	slips	slip	NNS
60025	1651	13	of	of	IN
60025	1651	14	lemon	lemon	NN
60025	1651	15	-	-	HYPH
60025	1651	16	peel	peel	NN
60025	1651	17	cut	cut	NN
60025	1651	18	about	about	IN
60025	1651	19	the	the	DT
60025	1651	20	thickness	thickness	NN
60025	1651	21	of	of	IN
60025	1651	22	very	very	RB
60025	1651	23	small	small	JJ
60025	1651	24	straws	straw	NNS
60025	1651	25	.	.	.
60025	1652	1	Lard	Lard	NNP
60025	1652	2	the	the	DT
60025	1652	3	sweet	sweet	JJ
60025	1652	4	-	-	HYPH
60025	1652	5	breads	breads	NN
60025	1652	6	with	with	IN
60025	1652	7	them	-PRON-	PRP
60025	1652	8	in	in	IN
60025	1652	9	alternate	alternate	JJ
60025	1652	10	rows	row	NNS
60025	1652	11	of	of	IN
60025	1652	12	bacon	bacon	NN
60025	1652	13	and	and	CC
60025	1652	14	lemon	lemon	NN
60025	1652	15	-	-	HYPH
60025	1652	16	peel	peel	NN
60025	1652	17	,	,	,
60025	1652	18	drawing	draw	VBG
60025	1652	19	them	-PRON-	PRP
60025	1652	20	through	through	RP
60025	1652	21	with	with	IN
60025	1652	22	a	a	DT
60025	1652	23	larding	lard	VBG
60025	1652	24	-	-	HYPH
60025	1652	25	needle	needle	NN
60025	1652	26	.	.	.
60025	1653	1	Do	do	VBP
60025	1653	2	it	-PRON-	PRP
60025	1653	3	regularly	regularly	RB
60025	1653	4	and	and	CC
60025	1653	5	handsomely	handsomely	RB
60025	1653	6	.	.	.
60025	1654	1	Then	then	RB
60025	1654	2	put	put	VB
60025	1654	3	the	the	DT
60025	1654	4	sweet	sweet	JJ
60025	1654	5	-	-	HYPH
60025	1654	6	breads	breads	NN
60025	1654	7	into	into	IN
60025	1654	8	a	a	DT
60025	1654	9	Dutch	dutch	JJ
60025	1654	10	oven	oven	NN
60025	1654	11	,	,	,
60025	1654	12	and	and	CC
60025	1654	13	bake	bake	VB
60025	1654	14	them	-PRON-	PRP
60025	1654	15	brown	brown	JJ
60025	1654	16	.	.	.
60025	1655	1	Serve	serve	VB
60025	1655	2	them	-PRON-	PRP
60025	1655	3	up	up	RP
60025	1655	4	with	with	IN
60025	1655	5	veal	veal	NN
60025	1655	6	gravy	gravy	NN
60025	1655	7	flavoured	flavour	VBN
60025	1655	8	with	with	IN
60025	1655	9	a	a	DT
60025	1655	10	glass	glass	NN
60025	1655	11	of	of	IN
60025	1655	12	Madeira	madeira	NN
60025	1655	13	,	,	,
60025	1655	14	and	and	CC
60025	1655	15	enriched	enrich	VBD
60025	1655	16	with	with	IN
60025	1655	17	beaten	beat	VBN
60025	1655	18	yolk	yolk	NNP
60025	1655	19	of	of	IN
60025	1655	20	egg	egg	NN
60025	1655	21	stirred	stir	VBN
60025	1655	22	in	in	RP
60025	1655	23	at	at	IN
60025	1655	24	the	the	DT
60025	1655	25	last	last	JJ
60025	1655	26	.	.	.
60025	1656	1	MARBLED	MARBLED	NNP
60025	1656	2	VEAL	VEAL	NNP
60025	1656	3	.	.	.
60025	1657	1	Having	have	VBG
60025	1657	2	boiled	boil	VBN
60025	1657	3	and	and	CC
60025	1657	4	skinned	skin	VBN
60025	1657	5	two	two	CD
60025	1657	6	fine	fine	JJ
60025	1657	7	smoked	smoke	VBN
60025	1657	8	tongues	tongue	NNS
60025	1657	9	,	,	,
60025	1657	10	cut	cut	VB
60025	1657	11	them	-PRON-	PRP
60025	1657	12	to	to	IN
60025	1657	13	pieces	piece	NNS
60025	1657	14	and	and	CC
60025	1657	15	pound	pound	VB
60025	1657	16	them	-PRON-	PRP
60025	1657	17	to	to	IN
60025	1657	18	a	a	DT
60025	1657	19	paste	paste	NN
60025	1657	20	in	in	IN
60025	1657	21	a	a	DT
60025	1657	22	mortar	mortar	NN
60025	1657	23	,	,	,
60025	1657	24	moistening	moisten	VBG
60025	1657	25	them	-PRON-	PRP
60025	1657	26	with	with	IN
60025	1657	27	plenty	plenty	NN
60025	1657	28	of	of	IN
60025	1657	29	butter	butter	NN
60025	1657	30	as	as	IN
60025	1657	31	you	-PRON-	PRP
60025	1657	32	proceed	proceed	VBP
60025	1657	33	.	.	.
60025	1658	1	Have	have	VBP
60025	1658	2	ready	ready	JJ
60025	1658	3	an	an	DT
60025	1658	4	equal	equal	JJ
60025	1658	5	quantity	quantity	NN
60025	1658	6	of	of	IN
60025	1658	7	the	the	DT
60025	1658	8	lean	lean	NN
60025	1658	9	of	of	IN
60025	1658	10	veal	veal	NN
60025	1658	11	stewed	stew	VBD
60025	1658	12	and	and	CC
60025	1658	13	cut	cut	VBD
60025	1658	14	into	into	IN
60025	1658	15	very	very	RB
60025	1658	16	small	small	JJ
60025	1658	17	pieces	piece	NNS
60025	1658	18	.	.	.
60025	1659	1	Pound	pound	VB
60025	1659	2	the	the	DT
60025	1659	3	veal	veal	NN
60025	1659	4	also	also	RB
60025	1659	5	in	in	IN
60025	1659	6	a	a	DT
60025	1659	7	mortar	mortar	NN
60025	1659	8	,	,	,
60025	1659	9	adding	add	VBG
60025	1659	10	butter	butter	NN
60025	1659	11	to	to	IN
60025	1659	12	it	-PRON-	PRP
60025	1659	13	by	by	IN
60025	1659	14	degrees	degree	NNS
60025	1659	15	.	.	.
60025	1660	1	The	the	DT
60025	1660	2	tongue	tongue	NN
60025	1660	3	and	and	CC
60025	1660	4	veal	veal	NN
60025	1660	5	must	must	MD
60025	1660	6	be	be	VB
60025	1660	7	kept	keep	VBN
60025	1660	8	separate	separate	JJ
60025	1660	9	till	till	IN
60025	1660	10	both	both	DT
60025	1660	11	have	have	VBP
60025	1660	12	been	be	VBN
60025	1660	13	pounded	pound	VBN
60025	1660	14	.	.	.
60025	1661	1	Then	then	RB
60025	1661	2	fill	fill	VB
60025	1661	3	your	-PRON-	PRP$
60025	1661	4	potting	pot	VBG
60025	1661	5	cans	can	NNS
60025	1661	6	with	with	IN
60025	1661	7	lumps	lump	NNS
60025	1661	8	of	of	IN
60025	1661	9	the	the	DT
60025	1661	10	veal	veal	NN
60025	1661	11	and	and	CC
60025	1661	12	tongue	tongue	NN
60025	1661	13	,	,	,
60025	1661	14	pressed	press	VBD
60025	1661	15	down	down	RP
60025	1661	16	hard	hard	RB
60025	1661	17	,	,	,
60025	1661	18	and	and	CC
60025	1661	19	so	so	RB
60025	1661	20	placed	place	VBN
60025	1661	21	,	,	,
60025	1661	22	that	that	IN
60025	1661	23	when	when	WRB
60025	1661	24	cut	cut	VBN
60025	1661	25	,	,	,
60025	1661	26	the	the	DT
60025	1661	27	mixture	mixture	NN
60025	1661	28	will	will	MD
60025	1661	29	look	look	VB
60025	1661	30	variegated	variegate	VBN
60025	1661	31	or	or	CC
60025	1661	32	marbled	marble	VBN
60025	1661	33	.	.	.
60025	1662	1	Close	close	VB
60025	1662	2	the	the	DT
60025	1662	3	cans	can	NNS
60025	1662	4	with	with	IN
60025	1662	5	veal	veal	NN
60025	1662	6	;	;	:
60025	1662	7	again	again	RB
60025	1662	8	press	press	VB
60025	1662	9	it	-PRON-	PRP
60025	1662	10	down	down	RP
60025	1662	11	very	very	RB
60025	1662	12	hard	hard	RB
60025	1662	13	,	,	,
60025	1662	14	and	and	CC
60025	1662	15	finish	finish	NN
60025	1662	16	by	by	IN
60025	1662	17	pouring	pour	VBG
60025	1662	18	on	on	IN
60025	1662	19	clarified	clarify	VBN
60025	1662	20	butter	butter	NN
60025	1662	21	.	.	.
60025	1663	1	Cover	cover	VB
60025	1663	2	the	the	DT
60025	1663	3	cans	can	NNS
60025	1663	4	closely	closely	RB
60025	1663	5	,	,	,
60025	1663	6	and	and	CC
60025	1663	7	keep	keep	VB
60025	1663	8	them	-PRON-	PRP
60025	1663	9	in	in	IN
60025	1663	10	a	a	DT
60025	1663	11	dry	dry	JJ
60025	1663	12	place	place	NN
60025	1663	13	.	.	.
60025	1664	1	It	-PRON-	PRP
60025	1664	2	may	may	MD
60025	1664	3	be	be	VB
60025	1664	4	eaten	eat	VBN
60025	1664	5	at	at	IN
60025	1664	6	tea	tea	NN
60025	1664	7	or	or	CC
60025	1664	8	supper	supper	NN
60025	1664	9	.	.	.
60025	1665	1	Send	send	VB
60025	1665	2	it	-PRON-	PRP
60025	1665	3	to	to	TO
60025	1665	4	table	table	NN
60025	1665	5	cut	cut	VBN
60025	1665	6	in	in	IN
60025	1665	7	slices	slice	NNS
60025	1665	8	.	.	.
60025	1666	1	You	-PRON-	PRP
60025	1666	2	may	may	MD
60025	1666	3	use	use	VB
60025	1666	4	it	-PRON-	PRP
60025	1666	5	for	for	IN
60025	1666	6	sandwiches	sandwich	NNS
60025	1666	7	.	.	.
60025	1667	1	To	to	TO
60025	1667	2	clarify	clarify	VB
60025	1667	3	butter	butter	NN
60025	1667	4	,	,	,
60025	1667	5	cut	cut	VBD
60025	1667	6	it	-PRON-	PRP
60025	1667	7	up	up	RP
60025	1667	8	,	,	,
60025	1667	9	melt	melt	VB
60025	1667	10	it	-PRON-	PRP
60025	1667	11	in	in	IN
60025	1667	12	a	a	DT
60025	1667	13	sauce	sauce	NN
60025	1667	14	-	-	HYPH
60025	1667	15	pan	pan	NN
60025	1667	16	over	over	IN
60025	1667	17	the	the	DT
60025	1667	18	fire	fire	NN
60025	1667	19	,	,	,
60025	1667	20	and	and	CC
60025	1667	21	skim	skim	VB
60025	1667	22	it	-PRON-	PRP
60025	1667	23	well	well	RB
60025	1667	24	.	.	.
60025	1668	1	MUTTON	MUTTON	NNP
60025	1668	2	AND	and	CC
60025	1668	3	LAMB	LAMB	NNP
60025	1668	4	.	.	.
60025	1669	1	GENERAL	GENERAL	NNP
60025	1669	2	REMARKS	REMARKS	NNP
60025	1669	3	.	.	.
60025	1670	1	The	the	DT
60025	1670	2	fore	fore	JJ
60025	1670	3	-	-	HYPH
60025	1670	4	quarter	quarter	NN
60025	1670	5	of	of	IN
60025	1670	6	a	a	DT
60025	1670	7	sheep	sheep	NN
60025	1670	8	contains	contain	VBZ
60025	1670	9	the	the	DT
60025	1670	10	neck	neck	NN
60025	1670	11	,	,	,
60025	1670	12	breast	breast	NN
60025	1670	13	,	,	,
60025	1670	14	and	and	CC
60025	1670	15	shoulder	shoulder	NN
60025	1670	16	;	;	:
60025	1670	17	and	and	CC
60025	1670	18	the	the	DT
60025	1670	19	hind	hind	JJ
60025	1670	20	-	-	HYPH
60025	1670	21	quarter	quarter	NN
60025	1670	22	the	the	DT
60025	1670	23	loin	loin	NN
60025	1670	24	and	and	CC
60025	1670	25	leg	leg	NN
60025	1670	26	.	.	.
60025	1671	1	The	the	DT
60025	1671	2	two	two	CD
60025	1671	3	loins	loin	NNS
60025	1671	4	together	together	RB
60025	1671	5	are	be	VBP
60025	1671	6	called	call	VBN
60025	1671	7	the	the	DT
60025	1671	8	chine	chine	NN
60025	1671	9	or	or	CC
60025	1671	10	saddle	saddle	NN
60025	1671	11	.	.	.
60025	1672	1	The	the	DT
60025	1672	2	flesh	flesh	NN
60025	1672	3	of	of	IN
60025	1672	4	good	good	JJ
60025	1672	5	mutton	mutton	NN
60025	1672	6	is	be	VBZ
60025	1672	7	of	of	IN
60025	1672	8	a	a	DT
60025	1672	9	bright	bright	JJ
60025	1672	10	red	red	NN
60025	1672	11	,	,	,
60025	1672	12	and	and	CC
60025	1672	13	a	a	DT
60025	1672	14	close	close	JJ
60025	1672	15	grain	grain	NN
60025	1672	16	,	,	,
60025	1672	17	and	and	CC
60025	1672	18	the	the	DT
60025	1672	19	fat	fat	NN
60025	1672	20	firm	firm	NN
60025	1672	21	and	and	CC
60025	1672	22	quite	quite	RB
60025	1672	23	white	white	JJ
60025	1672	24	.	.	.
60025	1673	1	The	the	DT
60025	1673	2	meat	meat	NN
60025	1673	3	will	will	MD
60025	1673	4	feel	feel	VB
60025	1673	5	tender	tender	JJ
60025	1673	6	and	and	CC
60025	1673	7	springy	springy	JJ
60025	1673	8	when	when	WRB
60025	1673	9	you	-PRON-	PRP
60025	1673	10	squeeze	squeeze	VBP
60025	1673	11	it	-PRON-	PRP
60025	1673	12	with	with	IN
60025	1673	13	your	-PRON-	PRP$
60025	1673	14	fingers	finger	NNS
60025	1673	15	.	.	.
60025	1674	1	The	the	DT
60025	1674	2	vein	vein	NN
60025	1674	3	in	in	IN
60025	1674	4	the	the	DT
60025	1674	5	neck	neck	NN
60025	1674	6	of	of	IN
60025	1674	7	the	the	DT
60025	1674	8	fore	fore	JJ
60025	1674	9	-	-	HYPH
60025	1674	10	quarter	quarter	NN
60025	1674	11	should	should	MD
60025	1674	12	be	be	VB
60025	1674	13	of	of	IN
60025	1674	14	a	a	DT
60025	1674	15	fine	fine	JJ
60025	1674	16	blue	blue	NN
60025	1674	17	.	.	.
60025	1675	1	Lamb	Lamb	NNP
60025	1675	2	is	be	VBZ
60025	1675	3	always	always	RB
60025	1675	4	roasted	roast	VBN
60025	1675	5	;	;	:
60025	1675	6	generally	generally	RB
60025	1675	7	a	a	DT
60025	1675	8	whole	whole	JJ
60025	1675	9	quarter	quarter	NN
60025	1675	10	at	at	IN
60025	1675	11	once	once	RB
60025	1675	12	.	.	.
60025	1676	1	In	in	IN
60025	1676	2	carving	carve	VBG
60025	1676	3	lamb	lamb	NN
60025	1676	4	,	,	,
60025	1676	5	the	the	DT
60025	1676	6	first	first	JJ
60025	1676	7	thing	thing	NN
60025	1676	8	done	do	VBN
60025	1676	9	is	be	VBZ
60025	1676	10	to	to	TO
60025	1676	11	separate	separate	VB
60025	1676	12	the	the	DT
60025	1676	13	shoulder	shoulder	NN
60025	1676	14	from	from	IN
60025	1676	15	the	the	DT
60025	1676	16	breast	breast	NN
60025	1676	17	,	,	,
60025	1676	18	or	or	CC
60025	1676	19	the	the	DT
60025	1676	20	leg	leg	NN
60025	1676	21	from	from	IN
60025	1676	22	the	the	DT
60025	1676	23	loin	loin	NN
60025	1676	24	.	.	.
60025	1677	1	If	if	IN
60025	1677	2	the	the	DT
60025	1677	3	weather	weather	NN
60025	1677	4	is	be	VBZ
60025	1677	5	cold	cold	JJ
60025	1677	6	enough	enough	RB
60025	1677	7	to	to	TO
60025	1677	8	allow	allow	VB
60025	1677	9	it	-PRON-	PRP
60025	1677	10	,	,	,
60025	1677	11	mutton	mutton	NN
60025	1677	12	is	be	VBZ
60025	1677	13	more	more	RBR
60025	1677	14	tender	tender	JJ
60025	1677	15	after	after	IN
60025	1677	16	being	be	VBG
60025	1677	17	kept	keep	VBN
60025	1677	18	a	a	DT
60025	1677	19	few	few	JJ
60025	1677	20	days	day	NNS
60025	1677	21	.	.	.
60025	1678	1	TO	to	IN
60025	1678	2	ROAST	ROAST	NNP
60025	1678	3	MUTTON	MUTTON	NNP
60025	1678	4	.	.	.
60025	1679	1	Mutton	Mutton	NNP
60025	1679	2	should	should	MD
60025	1679	3	be	be	VB
60025	1679	4	roasted	roast	VBN
60025	1679	5	with	with	IN
60025	1679	6	a	a	DT
60025	1679	7	quick	quick	JJ
60025	1679	8	brisk	brisk	JJ
60025	1679	9	fire	fire	NN
60025	1679	10	.	.	.
60025	1680	1	Every	every	DT
60025	1680	2	part	part	NN
60025	1680	3	should	should	MD
60025	1680	4	be	be	VB
60025	1680	5	trimmed	trim	VBN
60025	1680	6	off	off	RP
60025	1680	7	that	that	WDT
60025	1680	8	can	can	MD
60025	1680	9	not	not	RB
60025	1680	10	be	be	VB
60025	1680	11	eaten	eat	VBN
60025	1680	12	.	.	.
60025	1681	1	Wash	wash	VB
60025	1681	2	the	the	DT
60025	1681	3	meat	meat	NN
60025	1681	4	well	well	RB
60025	1681	5	.	.	.
60025	1682	1	The	the	DT
60025	1682	2	skin	skin	NN
60025	1682	3	should	should	MD
60025	1682	4	be	be	VB
60025	1682	5	taken	take	VBN
60025	1682	6	off	off	RP
60025	1682	7	and	and	CC
60025	1682	8	skewered	skewer	VBN
60025	1682	9	on	on	RP
60025	1682	10	again	again	RB
60025	1682	11	before	before	IN
60025	1682	12	the	the	DT
60025	1682	13	meat	meat	NN
60025	1682	14	is	be	VBZ
60025	1682	15	put	put	VBN
60025	1682	16	on	on	IN
60025	1682	17	the	the	DT
60025	1682	18	spit	spit	NN
60025	1682	19	;	;	:
60025	1682	20	this	this	DT
60025	1682	21	will	will	MD
60025	1682	22	make	make	VB
60025	1682	23	it	-PRON-	PRP
60025	1682	24	more	more	RBR
60025	1682	25	juicy	juicy	JJ
60025	1682	26	.	.	.
60025	1683	1	Otherwise	otherwise	RB
60025	1683	2	tie	tie	VBP
60025	1683	3	paper	paper	NN
60025	1683	4	over	over	IN
60025	1683	5	the	the	DT
60025	1683	6	fat	fat	NN
60025	1683	7	,	,	,
60025	1683	8	having	have	VBG
60025	1683	9	soaked	soak	VBN
60025	1683	10	the	the	DT
60025	1683	11	twine	twine	NN
60025	1683	12	in	in	IN
60025	1683	13	water	water	NN
60025	1683	14	to	to	TO
60025	1683	15	prevent	prevent	VB
60025	1683	16	the	the	DT
60025	1683	17	string	string	NN
60025	1683	18	from	from	IN
60025	1683	19	burning	burn	VBG
60025	1683	20	.	.	.
60025	1684	1	Put	put	VB
60025	1684	2	a	a	DT
60025	1684	3	little	little	JJ
60025	1684	4	salt	salt	NN
60025	1684	5	and	and	CC
60025	1684	6	water	water	NN
60025	1684	7	into	into	IN
60025	1684	8	the	the	DT
60025	1684	9	dripping	dripping	JJ
60025	1684	10	-	-	HYPH
60025	1684	11	pan	pan	NN
60025	1684	12	,	,	,
60025	1684	13	to	to	TO
60025	1684	14	baste	baste	VB
60025	1684	15	the	the	DT
60025	1684	16	meat	meat	NN
60025	1684	17	at	at	IN
60025	1684	18	first	first	RB
60025	1684	19	,	,	,
60025	1684	20	then	then	RB
60025	1684	21	use	use	VB
60025	1684	22	its	-PRON-	PRP$
60025	1684	23	own	own	JJ
60025	1684	24	gravy	gravy	NN
60025	1684	25	for	for	IN
60025	1684	26	that	that	DT
60025	1684	27	purpose	purpose	NN
60025	1684	28	.	.	.
60025	1685	1	A	a	DT
60025	1685	2	quarter	quarter	NN
60025	1685	3	of	of	IN
60025	1685	4	an	an	DT
60025	1685	5	hour	hour	NN
60025	1685	6	before	before	IN
60025	1685	7	you	-PRON-	PRP
60025	1685	8	think	think	VBP
60025	1685	9	it	-PRON-	PRP
60025	1685	10	will	will	MD
60025	1685	11	be	be	VB
60025	1685	12	done	do	VBN
60025	1685	13	,	,	,
60025	1685	14	take	take	VB
60025	1685	15	off	off	RP
60025	1685	16	the	the	DT
60025	1685	17	skin	skin	NN
60025	1685	18	or	or	CC
60025	1685	19	paper	paper	NN
60025	1685	20	,	,	,
60025	1685	21	dredge	dredge	VB
60025	1685	22	the	the	DT
60025	1685	23	meat	meat	NN
60025	1685	24	very	very	RB
60025	1685	25	lightly	lightly	RB
60025	1685	26	with	with	IN
60025	1685	27	flour	flour	NN
60025	1685	28	,	,	,
60025	1685	29	and	and	CC
60025	1685	30	baste	baste	VB
60025	1685	31	it	-PRON-	PRP
60025	1685	32	with	with	IN
60025	1685	33	butter	butter	NN
60025	1685	34	.	.	.
60025	1686	1	Skim	Skim	NNP
60025	1686	2	the	the	DT
60025	1686	3	gravy	gravy	NN
60025	1686	4	and	and	CC
60025	1686	5	send	send	VB
60025	1686	6	it	-PRON-	PRP
60025	1686	7	to	to	TO
60025	1686	8	table	table	VB
60025	1686	9	in	in	IN
60025	1686	10	a	a	DT
60025	1686	11	boat	boat	NN
60025	1686	12	.	.	.
60025	1687	1	A	a	DT
60025	1687	2	leg	leg	NN
60025	1687	3	of	of	IN
60025	1687	4	mutton	mutton	NN
60025	1687	5	will	will	MD
60025	1687	6	require	require	VB
60025	1687	7	from	from	IN
60025	1687	8	two	two	CD
60025	1687	9	hours	hour	NNS
60025	1687	10	roasting	roast	VBG
60025	1687	11	to	to	IN
60025	1687	12	two	two	CD
60025	1687	13	hours	hour	NNS
60025	1687	14	and	and	CC
60025	1687	15	a	a	DT
60025	1687	16	half	half	NN
60025	1687	17	in	in	IN
60025	1687	18	proportion	proportion	NN
60025	1687	19	to	to	IN
60025	1687	20	its	-PRON-	PRP$
60025	1687	21	size	size	NN
60025	1687	22	.	.	.
60025	1688	1	A	a	DT
60025	1688	2	chine	chine	NN
60025	1688	3	or	or	CC
60025	1688	4	saddle	saddle	NN
60025	1688	5	,	,	,
60025	1688	6	from	from	IN
60025	1688	7	two	two	CD
60025	1688	8	hours	hour	NNS
60025	1688	9	and	and	CC
60025	1688	10	a	a	DT
60025	1688	11	half	half	NN
60025	1688	12	,	,	,
60025	1688	13	to	to	IN
60025	1688	14	three	three	CD
60025	1688	15	hours	hour	NNS
60025	1688	16	.	.	.
60025	1689	1	A	a	DT
60025	1689	2	shoulder	shoulder	NN
60025	1689	3	,	,	,
60025	1689	4	from	from	IN
60025	1689	5	an	an	DT
60025	1689	6	hour	hour	NN
60025	1689	7	and	and	CC
60025	1689	8	a	a	DT
60025	1689	9	half	half	NN
60025	1689	10	,	,	,
60025	1689	11	to	to	IN
60025	1689	12	two	two	CD
60025	1689	13	hours	hour	NNS
60025	1689	14	.	.	.
60025	1690	1	A	a	DT
60025	1690	2	loin	loin	NN
60025	1690	3	,	,	,
60025	1690	4	from	from	IN
60025	1690	5	an	an	DT
60025	1690	6	hour	hour	NN
60025	1690	7	and	and	CC
60025	1690	8	three	three	CD
60025	1690	9	quarters	quarter	NNS
60025	1690	10	,	,	,
60025	1690	11	to	to	IN
60025	1690	12	two	two	CD
60025	1690	13	hours	hour	NNS
60025	1690	14	.	.	.
60025	1691	1	A	a	DT
60025	1691	2	haunch	haunch	NN
60025	1691	3	(	(	-LRB-
60025	1691	4	that	that	DT
60025	1691	5	is	be	VBZ
60025	1691	6	a	a	DT
60025	1691	7	leg	leg	NN
60025	1691	8	with	with	IN
60025	1691	9	part	part	NN
60025	1691	10	of	of	IN
60025	1691	11	the	the	DT
60025	1691	12	loin	loin	NN
60025	1691	13	)	)	-RRB-
60025	1691	14	can	can	MD
60025	1691	15	not	not	RB
60025	1691	16	be	be	VB
60025	1691	17	well	well	RB
60025	1691	18	roasted	roast	VBN
60025	1691	19	in	in	IN
60025	1691	20	less	less	JJR
60025	1691	21	than	than	IN
60025	1691	22	four	four	CD
60025	1691	23	hours	hour	NNS
60025	1691	24	.	.	.
60025	1692	1	Always	always	RB
60025	1692	2	have	have	VB
60025	1692	3	some	some	DT
60025	1692	4	currant	currant	JJ
60025	1692	5	jelly	jelly	RB
60025	1692	6	on	on	IN
60025	1692	7	the	the	DT
60025	1692	8	table	table	NN
60025	1692	9	to	to	TO
60025	1692	10	eat	eat	VB
60025	1692	11	with	with	IN
60025	1692	12	roast	roast	NN
60025	1692	13	mutton	mutton	NN
60025	1692	14	.	.	.
60025	1693	1	It	-PRON-	PRP
60025	1693	2	should	should	MD
60025	1693	3	also	also	RB
60025	1693	4	be	be	VB
60025	1693	5	accompanied	accompany	VBN
60025	1693	6	by	by	IN
60025	1693	7	mashed	mashed	JJ
60025	1693	8	turnips	turnip	NNS
60025	1693	9	.	.	.
60025	1694	1	Slices	slice	NNS
60025	1694	2	cut	cut	VBD
60025	1694	3	from	from	IN
60025	1694	4	a	a	DT
60025	1694	5	cold	cold	JJ
60025	1694	6	leg	leg	NN
60025	1694	7	of	of	IN
60025	1694	8	mutton	mutton	NN
60025	1694	9	that	that	WDT
60025	1694	10	has	have	VBZ
60025	1694	11	been	be	VBN
60025	1694	12	under	under	RB
60025	1694	13	-	-	HYPH
60025	1694	14	done	do	VBN
60025	1694	15	,	,	,
60025	1694	16	are	be	VBP
60025	1694	17	very	very	RB
60025	1694	18	nice	nice	JJ
60025	1694	19	broiled	broil	VBN
60025	1694	20	or	or	CC
60025	1694	21	warmed	warm	VBN
60025	1694	22	on	on	IN
60025	1694	23	a	a	DT
60025	1694	24	gridiron	gridiron	NN
60025	1694	25	,	,	,
60025	1694	26	and	and	CC
60025	1694	27	sent	send	VBD
60025	1694	28	to	to	IN
60025	1694	29	the	the	DT
60025	1694	30	breakfast	breakfast	NN
60025	1694	31	table	table	NN
60025	1694	32	covered	cover	VBN
60025	1694	33	with	with	IN
60025	1694	34	currant	currant	JJ
60025	1694	35	jelly	jelly	NNP
60025	1694	36	.	.	.
60025	1695	1	Pickles	pickle	NNS
60025	1695	2	are	be	VBP
60025	1695	3	always	always	RB
60025	1695	4	eaten	eat	VBN
60025	1695	5	with	with	IN
60025	1695	6	mutton	mutton	NN
60025	1695	7	.	.	.
60025	1696	1	In	in	IN
60025	1696	2	preparing	prepare	VBG
60025	1696	3	a	a	DT
60025	1696	4	leg	leg	NN
60025	1696	5	of	of	IN
60025	1696	6	mutton	mutton	NN
60025	1696	7	for	for	IN
60025	1696	8	roasting	roast	VBG
60025	1696	9	,	,	,
60025	1696	10	you	-PRON-	PRP
60025	1696	11	may	may	MD
60025	1696	12	make	make	VB
60025	1696	13	deep	deep	JJ
60025	1696	14	incisions	incision	NNS
60025	1696	15	in	in	IN
60025	1696	16	it	-PRON-	PRP
60025	1696	17	,	,	,
60025	1696	18	and	and	CC
60025	1696	19	stuff	stuff	VB
60025	1696	20	them	-PRON-	PRP
60025	1696	21	with	with	IN
60025	1696	22	chopped	chopped	JJ
60025	1696	23	oysters	oyster	NNS
60025	1696	24	,	,	,
60025	1696	25	or	or	CC
60025	1696	26	with	with	IN
60025	1696	27	a	a	DT
60025	1696	28	force	force	NN
60025	1696	29	-	-	HYPH
60025	1696	30	meat	meat	NN
60025	1696	31	made	make	VBN
60025	1696	32	in	in	IN
60025	1696	33	the	the	DT
60025	1696	34	usual	usual	JJ
60025	1696	35	manner	manner	NN
60025	1696	36	;	;	:
60025	1696	37	or	or	CC
60025	1696	38	with	with	IN
60025	1696	39	chestnuts	chestnut	NNS
60025	1696	40	parboiled	parboil	VBN
60025	1696	41	and	and	CC
60025	1696	42	peeled	peel	VBN
60025	1696	43	.	.	.
60025	1697	1	The	the	DT
60025	1697	2	gravy	gravy	NN
60025	1697	3	will	will	MD
60025	1697	4	be	be	VB
60025	1697	5	improved	improve	VBN
60025	1697	6	by	by	IN
60025	1697	7	stirring	stir	VBG
60025	1697	8	into	into	IN
60025	1697	9	it	-PRON-	PRP
60025	1697	10	a	a	DT
60025	1697	11	glass	glass	NN
60025	1697	12	of	of	IN
60025	1697	13	port	port	NN
60025	1697	14	wine	wine	NN
60025	1697	15	.	.	.
60025	1698	1	TO	to	IN
60025	1698	2	BOIL	BOIL	NNP
60025	1698	3	MUTTON	MUTTON	NNP
60025	1698	4	.	.	.
60025	1699	1	To	to	TO
60025	1699	2	prepare	prepare	VB
60025	1699	3	a	a	DT
60025	1699	4	leg	leg	NN
60025	1699	5	of	of	IN
60025	1699	6	mutton	mutton	NN
60025	1699	7	for	for	IN
60025	1699	8	boiling	boil	VBG
60025	1699	9	,	,	,
60025	1699	10	wash	wash	VB
60025	1699	11	it	-PRON-	PRP
60025	1699	12	clean	clean	JJ
60025	1699	13	,	,	,
60025	1699	14	cut	cut	VB
60025	1699	15	a	a	DT
60025	1699	16	small	small	JJ
60025	1699	17	piece	piece	NN
60025	1699	18	off	off	IN
60025	1699	19	the	the	DT
60025	1699	20	shank	shank	JJ
60025	1699	21	bone	bone	NN
60025	1699	22	,	,	,
60025	1699	23	and	and	CC
60025	1699	24	trim	trim	VB
60025	1699	25	the	the	DT
60025	1699	26	knuckle	knuckle	NN
60025	1699	27	.	.	.
60025	1700	1	Put	put	VB
60025	1700	2	it	-PRON-	PRP
60025	1700	3	into	into	IN
60025	1700	4	a	a	DT
60025	1700	5	pot	pot	NN
60025	1700	6	with	with	IN
60025	1700	7	water	water	NN
60025	1700	8	enough	enough	RB
60025	1700	9	to	to	TO
60025	1700	10	cover	cover	VB
60025	1700	11	it	-PRON-	PRP
60025	1700	12	,	,	,
60025	1700	13	and	and	CC
60025	1700	14	boil	boil	VB
60025	1700	15	it	-PRON-	PRP
60025	1700	16	gently	gently	RB
60025	1700	17	for	for	IN
60025	1700	18	three	three	CD
60025	1700	19	hours	hour	NNS
60025	1700	20	,	,	,
60025	1700	21	skimming	skim	VBG
60025	1700	22	it	-PRON-	PRP
60025	1700	23	well	well	RB
60025	1700	24	.	.	.
60025	1701	1	Then	then	RB
60025	1701	2	take	take	VB
60025	1701	3	it	-PRON-	PRP
60025	1701	4	from	from	IN
60025	1701	5	the	the	DT
60025	1701	6	fire	fire	NN
60025	1701	7	,	,	,
60025	1701	8	and	and	CC
60025	1701	9	keeping	keep	VBG
60025	1701	10	the	the	DT
60025	1701	11	pot	pot	NN
60025	1701	12	well	well	RB
60025	1701	13	covered	cover	VBN
60025	1701	14	,	,	,
60025	1701	15	let	let	VB
60025	1701	16	it	-PRON-	PRP
60025	1701	17	finish	finish	VB
60025	1701	18	by	by	IN
60025	1701	19	remaining	remain	VBG
60025	1701	20	in	in	IN
60025	1701	21	the	the	DT
60025	1701	22	steam	steam	NN
60025	1701	23	for	for	IN
60025	1701	24	ten	ten	CD
60025	1701	25	or	or	CC
60025	1701	26	fifteen	fifteen	CD
60025	1701	27	minutes	minute	NNS
60025	1701	28	.	.	.
60025	1702	1	Serve	serve	VB
60025	1702	2	it	-PRON-	PRP
60025	1702	3	up	up	RP
60025	1702	4	with	with	IN
60025	1702	5	a	a	DT
60025	1702	6	sauce	sauce	NN
60025	1702	7	-	-	HYPH
60025	1702	8	boat	boat	NN
60025	1702	9	of	of	IN
60025	1702	10	melted	melted	JJ
60025	1702	11	butter	butter	NN
60025	1702	12	into	into	IN
60025	1702	13	which	which	WDT
60025	1702	14	a	a	DT
60025	1702	15	tea	tea	NN
60025	1702	16	-	-	HYPH
60025	1702	17	cup	cup	NN
60025	1702	18	full	full	JJ
60025	1702	19	of	of	IN
60025	1702	20	capers	caper	NNS
60025	1702	21	or	or	CC
60025	1702	22	nasturtians	nasturtian	NNS
60025	1702	23	have	have	VBP
60025	1702	24	been	be	VBN
60025	1702	25	stirred	stir	VBN
60025	1702	26	.	.	.
60025	1703	1	Have	have	VBP
60025	1703	2	mashed	mash	VBN
60025	1703	3	turnips	turnip	NNS
60025	1703	4	to	to	TO
60025	1703	5	eat	eat	VB
60025	1703	6	with	with	IN
60025	1703	7	it	-PRON-	PRP
60025	1703	8	.	.	.
60025	1704	1	A	a	DT
60025	1704	2	few	few	JJ
60025	1704	3	small	small	JJ
60025	1704	4	onions	onion	NNS
60025	1704	5	boiled	boil	VBN
60025	1704	6	in	in	IN
60025	1704	7	the	the	DT
60025	1704	8	water	water	NN
60025	1704	9	with	with	IN
60025	1704	10	the	the	DT
60025	1704	11	mutton	mutton	NN
60025	1704	12	are	be	VBP
60025	1704	13	thought	think	VBN
60025	1704	14	by	by	IN
60025	1704	15	some	some	DT
60025	1704	16	to	to	TO
60025	1704	17	improve	improve	VB
60025	1704	18	the	the	DT
60025	1704	19	flavour	flavour	NN
60025	1704	20	of	of	IN
60025	1704	21	the	the	DT
60025	1704	22	meat	meat	NN
60025	1704	23	.	.	.
60025	1705	1	It	-PRON-	PRP
60025	1705	2	is	be	VBZ
60025	1705	3	much	much	RB
60025	1705	4	better	well	JJR
60025	1705	5	when	when	WRB
60025	1705	6	sufficient	sufficient	JJ
60025	1705	7	time	time	NN
60025	1705	8	is	be	VBZ
60025	1705	9	allowed	allow	VBN
60025	1705	10	to	to	TO
60025	1705	11	boil	boil	VB
60025	1705	12	or	or	CC
60025	1705	13	simmer	simmer	VB
60025	1705	14	it	-PRON-	PRP
60025	1705	15	slowly	slowly	RB
60025	1705	16	;	;	:
60025	1705	17	for	for	IN
60025	1705	18	instance	instance	NN
60025	1705	19	,	,	,
60025	1705	20	four	four	CD
60025	1705	21	hours	hour	NNS
60025	1705	22	.	.	.
60025	1706	1	A	a	DT
60025	1706	2	neck	neck	NN
60025	1706	3	or	or	CC
60025	1706	4	a	a	DT
60025	1706	5	loin	loin	NN
60025	1706	6	of	of	IN
60025	1706	7	mutton	mutton	NN
60025	1706	8	will	will	MD
60025	1706	9	require	require	VB
60025	1706	10	also	also	RB
60025	1706	11	about	about	RB
60025	1706	12	three	three	CD
60025	1706	13	hours	hour	NNS
60025	1706	14	slow	slow	RB
60025	1706	15	boiling	boiling	NN
60025	1706	16	.	.	.
60025	1707	1	These	these	DT
60025	1707	2	pieces	piece	NNS
60025	1707	3	should	should	MD
60025	1707	4	on	on	IN
60025	1707	5	no	no	DT
60025	1707	6	account	account	NN
60025	1707	7	be	be	VB
60025	1707	8	sent	send	VBN
60025	1707	9	to	to	TO
60025	1707	10	table	table	VB
60025	1707	11	the	the	DT
60025	1707	12	least	least	JJS
60025	1707	13	under	under	RB
60025	1707	14	-	-	HYPH
60025	1707	15	done	do	VBN
60025	1707	16	.	.	.
60025	1708	1	Serve	serve	VB
60025	1708	2	up	up	RP
60025	1708	3	with	with	IN
60025	1708	4	them	-PRON-	PRP
60025	1708	5	carrots	carrot	NNS
60025	1708	6	and	and	CC
60025	1708	7	whole	whole	JJ
60025	1708	8	turnips	turnip	NNS
60025	1708	9	.	.	.
60025	1709	1	You	-PRON-	PRP
60025	1709	2	may	may	MD
60025	1709	3	add	add	VB
60025	1709	4	a	a	DT
60025	1709	5	dish	dish	NN
60025	1709	6	of	of	IN
60025	1709	7	suet	suet	JJ
60025	1709	8	dumplings	dumpling	NNS
60025	1709	9	to	to	TO
60025	1709	10	eat	eat	VB
60025	1709	11	with	with	IN
60025	1709	12	the	the	DT
60025	1709	13	meat	meat	NN
60025	1709	14	,	,	,
60025	1709	15	made	make	VBN
60025	1709	16	of	of	IN
60025	1709	17	finely	finely	RB
60025	1709	18	chopped	chop	VBN
60025	1709	19	suet	suet	NN
60025	1709	20	mixed	mixed	JJ
60025	1709	21	with	with	IN
60025	1709	22	double	double	PDT
60025	1709	23	its	-PRON-	PRP$
60025	1709	24	quantity	quantity	NN
60025	1709	25	of	of	IN
60025	1709	26	flour	flour	NN
60025	1709	27	,	,	,
60025	1709	28	and	and	CC
60025	1709	29	a	a	DT
60025	1709	30	little	little	JJ
60025	1709	31	cold	cold	JJ
60025	1709	32	water	water	NN
60025	1709	33	.	.	.
60025	1710	1	MUTTON	MUTTON	NNP
60025	1710	2	CHOPS	CHOPS	NNP
60025	1710	3	.	.	.
60025	1711	1	Take	take	VB
60025	1711	2	chops	chop	NNS
60025	1711	3	or	or	CC
60025	1711	4	steaks	steak	NNS
60025	1711	5	from	from	IN
60025	1711	6	a	a	DT
60025	1711	7	loin	loin	NN
60025	1711	8	of	of	IN
60025	1711	9	mutton	mutton	NN
60025	1711	10	,	,	,
60025	1711	11	cut	cut	VBD
60025	1711	12	off	off	RP
60025	1711	13	the	the	DT
60025	1711	14	bone	bone	NN
60025	1711	15	close	close	RB
60025	1711	16	to	to	IN
60025	1711	17	the	the	DT
60025	1711	18	meat	meat	NN
60025	1711	19	,	,	,
60025	1711	20	and	and	CC
60025	1711	21	trim	trim	VB
60025	1711	22	off	off	RP
60025	1711	23	the	the	DT
60025	1711	24	skin	skin	NN
60025	1711	25	,	,	,
60025	1711	26	and	and	CC
60025	1711	27	part	part	NN
60025	1711	28	of	of	IN
60025	1711	29	the	the	DT
60025	1711	30	fat	fat	NN
60025	1711	31	.	.	.
60025	1712	1	Beat	beat	VB
60025	1712	2	them	-PRON-	PRP
60025	1712	3	to	to	TO
60025	1712	4	make	make	VB
60025	1712	5	them	-PRON-	PRP
60025	1712	6	tender	tender	VB
60025	1712	7	,	,	,
60025	1712	8	and	and	CC
60025	1712	9	season	season	VB
60025	1712	10	them	-PRON-	PRP
60025	1712	11	with	with	IN
60025	1712	12	pepper	pepper	NN
60025	1712	13	and	and	CC
60025	1712	14	salt	salt	NN
60025	1712	15	.	.	.
60025	1713	1	Make	make	VB
60025	1713	2	your	-PRON-	PRP$
60025	1713	3	gridiron	gridiron	NN
60025	1713	4	hot	hot	JJ
60025	1713	5	over	over	IN
60025	1713	6	a	a	DT
60025	1713	7	bed	bed	NN
60025	1713	8	of	of	IN
60025	1713	9	clear	clear	JJ
60025	1713	10	bright	bright	JJ
60025	1713	11	coals	coal	NNS
60025	1713	12	;	;	:
60025	1713	13	rub	rub	VB
60025	1713	14	the	the	DT
60025	1713	15	bars	bar	NNS
60025	1713	16	with	with	IN
60025	1713	17	suet	suet	NN
60025	1713	18	,	,	,
60025	1713	19	and	and	CC
60025	1713	20	lay	lie	VBD
60025	1713	21	on	on	IN
60025	1713	22	the	the	DT
60025	1713	23	chops	chop	NNS
60025	1713	24	.	.	.
60025	1714	1	Turn	turn	VB
60025	1714	2	them	-PRON-	PRP
60025	1714	3	frequently	frequently	RB
60025	1714	4	;	;	:
60025	1714	5	and	and	CC
60025	1714	6	if	if	IN
60025	1714	7	the	the	DT
60025	1714	8	fat	fat	NN
60025	1714	9	that	that	WDT
60025	1714	10	falls	fall	VBZ
60025	1714	11	from	from	IN
60025	1714	12	them	-PRON-	PRP
60025	1714	13	causes	cause	VBZ
60025	1714	14	a	a	DT
60025	1714	15	blaze	blaze	NN
60025	1714	16	and	and	CC
60025	1714	17	smoke	smoke	NN
60025	1714	18	,	,	,
60025	1714	19	remove	remove	VB
60025	1714	20	the	the	DT
60025	1714	21	gridiron	gridiron	NN
60025	1714	22	for	for	IN
60025	1714	23	a	a	DT
60025	1714	24	moment	moment	NN
60025	1714	25	till	till	IN
60025	1714	26	it	-PRON-	PRP
60025	1714	27	is	be	VBZ
60025	1714	28	over	over	RB
60025	1714	29	.	.	.
60025	1715	1	When	when	WRB
60025	1715	2	they	-PRON-	PRP
60025	1715	3	are	be	VBP
60025	1715	4	thoroughly	thoroughly	RB
60025	1715	5	done	do	VBN
60025	1715	6	,	,	,
60025	1715	7	put	put	VB
60025	1715	8	them	-PRON-	PRP
60025	1715	9	into	into	IN
60025	1715	10	a	a	DT
60025	1715	11	warm	warm	JJ
60025	1715	12	dish	dish	NN
60025	1715	13	and	and	CC
60025	1715	14	butter	butter	VB
60025	1715	15	them	-PRON-	PRP
60025	1715	16	.	.	.
60025	1716	1	Keep	keep	VB
60025	1716	2	them	-PRON-	PRP
60025	1716	3	covered	cover	VBN
60025	1716	4	till	till	IN
60025	1716	5	a	a	DT
60025	1716	6	moment	moment	NN
60025	1716	7	before	before	IN
60025	1716	8	they	-PRON-	PRP
60025	1716	9	are	be	VBP
60025	1716	10	to	to	TO
60025	1716	11	be	be	VB
60025	1716	12	eaten	eat	VBN
60025	1716	13	.	.	.
60025	1717	1	When	when	WRB
60025	1717	2	the	the	DT
60025	1717	3	chops	chop	NNS
60025	1717	4	have	have	VBP
60025	1717	5	been	be	VBN
60025	1717	6	turned	turn	VBN
60025	1717	7	for	for	IN
60025	1717	8	the	the	DT
60025	1717	9	last	last	JJ
60025	1717	10	time	time	NN
60025	1717	11	,	,	,
60025	1717	12	you	-PRON-	PRP
60025	1717	13	may	may	MD
60025	1717	14	strew	strew	VB
60025	1717	15	over	over	IN
60025	1717	16	them	-PRON-	PRP
60025	1717	17	some	some	DT
60025	1717	18	finely	finely	RB
60025	1717	19	minced	mince	VBN
60025	1717	20	onion	onion	NN
60025	1717	21	moistened	moisten	VBN
60025	1717	22	with	with	IN
60025	1717	23	boiling	boiling	NN
60025	1717	24	water	water	NN
60025	1717	25	,	,	,
60025	1717	26	and	and	CC
60025	1717	27	seasoned	season	VBN
60025	1717	28	with	with	IN
60025	1717	29	pepper	pepper	NN
60025	1717	30	.	.	.
60025	1718	1	Some	some	DT
60025	1718	2	like	like	VBP
60025	1718	3	them	-PRON-	PRP
60025	1718	4	flavoured	flavour	VBD
60025	1718	5	with	with	IN
60025	1718	6	mushroom	mushroom	NN
60025	1718	7	catchup	catchup	NNP
60025	1718	8	.	.	.
60025	1719	1	Another	another	DT
60025	1719	2	way	way	NN
60025	1719	3	of	of	IN
60025	1719	4	dressing	dress	VBG
60025	1719	5	mutton	mutton	NN
60025	1719	6	chops	chop	NNS
60025	1719	7	is	be	VBZ
60025	1719	8	,	,	,
60025	1719	9	after	after	IN
60025	1719	10	trimming	trim	VBG
60025	1719	11	them	-PRON-	PRP
60025	1719	12	nicely	nicely	RB
60025	1719	13	and	and	CC
60025	1719	14	seasoning	season	VBG
60025	1719	15	them	-PRON-	PRP
60025	1719	16	with	with	IN
60025	1719	17	pepper	pepper	NN
60025	1719	18	and	and	CC
60025	1719	19	salt	salt	NN
60025	1719	20	,	,	,
60025	1719	21	to	to	TO
60025	1719	22	lay	lay	VB
60025	1719	23	them	-PRON-	PRP
60025	1719	24	for	for	IN
60025	1719	25	awhile	awhile	RB
60025	1719	26	in	in	IN
60025	1719	27	melted	melted	JJ
60025	1719	28	butter	butter	NN
60025	1719	29	.	.	.
60025	1720	1	When	when	WRB
60025	1720	2	they	-PRON-	PRP
60025	1720	3	have	have	VBP
60025	1720	4	imbibed	imbibe	VBN
60025	1720	5	a	a	DT
60025	1720	6	sufficient	sufficient	JJ
60025	1720	7	quantity	quantity	NN
60025	1720	8	,	,	,
60025	1720	9	take	take	VB
60025	1720	10	them	-PRON-	PRP
60025	1720	11	out	out	RP
60025	1720	12	,	,	,
60025	1720	13	and	and	CC
60025	1720	14	cover	cover	VB
60025	1720	15	them	-PRON-	PRP
60025	1720	16	all	all	DT
60025	1720	17	over	over	RB
60025	1720	18	with	with	IN
60025	1720	19	grated	grate	VBN
60025	1720	20	bread	bread	NN
60025	1720	21	-	-	HYPH
60025	1720	22	crumbs	crumb	NNS
60025	1720	23	.	.	.
60025	1721	1	Broil	broil	VB
60025	1721	2	them	-PRON-	PRP
60025	1721	3	over	over	IN
60025	1721	4	a	a	DT
60025	1721	5	clear	clear	JJ
60025	1721	6	fire	fire	NN
60025	1721	7	,	,	,
60025	1721	8	and	and	CC
60025	1721	9	see	see	VB
60025	1721	10	that	that	IN
60025	1721	11	the	the	DT
60025	1721	12	bread	bread	NN
60025	1721	13	does	do	VBZ
60025	1721	14	not	not	RB
60025	1721	15	burn	burn	VB
60025	1721	16	.	.	.
60025	1722	1	CUTLETS	CUTLETS	NNP
60025	1722	2	Ã	Ã	NNP
60025	1722	3	�	�	NNP
60025	1722	4	LA	LA	NNP
60025	1722	5	MAINTENON	MAINTENON	NNP
60025	1722	6	.	.	.
60025	1723	1	Cut	cut	VB
60025	1723	2	a	a	DT
60025	1723	3	neck	neck	NN
60025	1723	4	of	of	IN
60025	1723	5	mutton	mutton	NN
60025	1723	6	into	into	IN
60025	1723	7	steaks	steak	NNS
60025	1723	8	with	with	IN
60025	1723	9	a	a	DT
60025	1723	10	bone	bone	NN
60025	1723	11	in	in	IN
60025	1723	12	each	each	DT
60025	1723	13	;	;	:
60025	1723	14	trim	trim	VB
60025	1723	15	them	-PRON-	PRP
60025	1723	16	nicely	nicely	RB
60025	1723	17	,	,	,
60025	1723	18	and	and	CC
60025	1723	19	scrape	scrape	NNP
60025	1723	20	clean	clean	VBP
60025	1723	21	the	the	DT
60025	1723	22	end	end	NN
60025	1723	23	of	of	IN
60025	1723	24	the	the	DT
60025	1723	25	bone	bone	NN
60025	1723	26	.	.	.
60025	1724	1	Flatten	flatten	VB
60025	1724	2	them	-PRON-	PRP
60025	1724	3	with	with	IN
60025	1724	4	a	a	DT
60025	1724	5	rolling	roll	VBG
60025	1724	6	pin	pin	NN
60025	1724	7	,	,	,
60025	1724	8	or	or	CC
60025	1724	9	a	a	DT
60025	1724	10	meat	meat	NN
60025	1724	11	beetle	beetle	NN
60025	1724	12	,	,	,
60025	1724	13	and	and	CC
60025	1724	14	lay	lie	VBD
60025	1724	15	them	-PRON-	PRP
60025	1724	16	in	in	IN
60025	1724	17	oiled	oiled	JJ
60025	1724	18	butter	butter	NN
60025	1724	19	.	.	.
60025	1725	1	Make	make	VB
60025	1725	2	a	a	DT
60025	1725	3	seasoning	seasoning	NN
60025	1725	4	of	of	IN
60025	1725	5	hard	hard	RB
60025	1725	6	-	-	HYPH
60025	1725	7	boiled	boil	VBN
60025	1725	8	yolk	yolk	NNP
60025	1725	9	of	of	IN
60025	1725	10	egg	egg	NN
60025	1725	11	and	and	CC
60025	1725	12	sweet	sweet	JJ
60025	1725	13	-	-	HYPH
60025	1725	14	herbs	herbs	JJ
60025	1725	15	minced	mince	VBD
60025	1725	16	small	small	JJ
60025	1725	17	,	,	,
60025	1725	18	grated	grate	VBN
60025	1725	19	bread	bread	NN
60025	1725	20	,	,	,
60025	1725	21	pepper	pepper	NN
60025	1725	22	,	,	,
60025	1725	23	salt	salt	NN
60025	1725	24	,	,	,
60025	1725	25	and	and	CC
60025	1725	26	nutmeg	nutmeg	NN
60025	1725	27	;	;	,
60025	1725	28	and	and	CC
60025	1725	29	,	,	,
60025	1725	30	if	if	IN
60025	1725	31	you	-PRON-	PRP
60025	1725	32	choose	choose	VBP
60025	1725	33	,	,	,
60025	1725	34	a	a	DT
60025	1725	35	little	little	JJ
60025	1725	36	minced	minced	JJ
60025	1725	37	onion	onion	NN
60025	1725	38	.	.	.
60025	1726	1	Take	take	VB
60025	1726	2	the	the	DT
60025	1726	3	chops	chop	NNS
60025	1726	4	out	out	IN
60025	1726	5	of	of	IN
60025	1726	6	the	the	DT
60025	1726	7	butter	butter	NN
60025	1726	8	,	,	,
60025	1726	9	and	and	CC
60025	1726	10	cover	cover	VB
60025	1726	11	them	-PRON-	PRP
60025	1726	12	with	with	IN
60025	1726	13	the	the	DT
60025	1726	14	seasoning	seasoning	NN
60025	1726	15	.	.	.
60025	1727	1	Butter	butter	VB
60025	1727	2	some	some	DT
60025	1727	3	half	half	JJ
60025	1727	4	sheets	sheet	NNS
60025	1727	5	of	of	IN
60025	1727	6	white	white	JJ
60025	1727	7	paper	paper	NN
60025	1727	8	,	,	,
60025	1727	9	and	and	CC
60025	1727	10	put	put	VBD
60025	1727	11	the	the	DT
60025	1727	12	cutlets	cutlet	NNS
60025	1727	13	into	into	IN
60025	1727	14	them	-PRON-	PRP
60025	1727	15	,	,	,
60025	1727	16	so	so	IN
60025	1727	17	as	as	IN
60025	1727	18	to	to	TO
60025	1727	19	be	be	VB
60025	1727	20	entirely	entirely	RB
60025	1727	21	covered	cover	VBN
60025	1727	22	,	,	,
60025	1727	23	securing	secure	VBG
60025	1727	24	the	the	DT
60025	1727	25	paper	paper	NN
60025	1727	26	with	with	IN
60025	1727	27	pins	pin	NNS
60025	1727	28	or	or	CC
60025	1727	29	strings	string	NNS
60025	1727	30	;	;	:
60025	1727	31	and	and	CC
60025	1727	32	twisting	twist	VBG
60025	1727	33	them	-PRON-	PRP
60025	1727	34	nicely	nicely	RB
60025	1727	35	round	round	IN
60025	1727	36	the	the	DT
60025	1727	37	bone	bone	NN
60025	1727	38	.	.	.
60025	1728	1	Heat	heat	VB
60025	1728	2	your	-PRON-	PRP$
60025	1728	3	gridiron	gridiron	NN
60025	1728	4	over	over	IN
60025	1728	5	some	some	DT
60025	1728	6	bright	bright	JJ
60025	1728	7	lively	lively	JJ
60025	1728	8	coals	coal	NNS
60025	1728	9	.	.	.
60025	1729	1	Lay	lay	VB
60025	1729	2	the	the	DT
60025	1729	3	cutlets	cutlet	NNS
60025	1729	4	on	on	IN
60025	1729	5	it	-PRON-	PRP
60025	1729	6	,	,	,
60025	1729	7	and	and	CC
60025	1729	8	broil	broil	VB
60025	1729	9	them	-PRON-	PRP
60025	1729	10	about	about	RB
60025	1729	11	twenty	twenty	CD
60025	1729	12	minutes	minute	NNS
60025	1729	13	.	.	.
60025	1730	1	The	the	DT
60025	1730	2	custom	custom	NN
60025	1730	3	of	of	IN
60025	1730	4	sending	send	VBG
60025	1730	5	them	-PRON-	PRP
60025	1730	6	to	to	TO
60025	1730	7	table	table	VB
60025	1730	8	in	in	IN
60025	1730	9	the	the	DT
60025	1730	10	papers	paper	NNS
60025	1730	11	had	have	VBD
60025	1730	12	best	well	RBS
60025	1730	13	be	be	VB
60025	1730	14	omitted	omit	VBN
60025	1730	15	,	,	,
60025	1730	16	as	as	IN
60025	1730	17	(	(	-LRB-
60025	1730	18	unless	unless	IN
60025	1730	19	managed	manage	VBN
60025	1730	20	by	by	IN
60025	1730	21	a	a	DT
60025	1730	22	French	french	JJ
60025	1730	23	cook	cook	NN
60025	1730	24	)	)	-RRB-
60025	1730	25	these	these	DT
60025	1730	26	envelopes	envelope	NNS
60025	1730	27	,	,	,
60025	1730	28	after	after	IN
60025	1730	29	being	be	VBG
60025	1730	30	on	on	IN
60025	1730	31	the	the	DT
60025	1730	32	gridiron	gridiron	NN
60025	1730	33	,	,	,
60025	1730	34	make	make	VB
60025	1730	35	a	a	DT
60025	1730	36	very	very	RB
60025	1730	37	bad	bad	JJ
60025	1730	38	appearance	appearance	NN
60025	1730	39	.	.	.
60025	1731	1	Serve	serve	VB
60025	1731	2	them	-PRON-	PRP
60025	1731	3	up	up	RP
60025	1731	4	hot	hot	RB
60025	1731	5	,	,	,
60025	1731	6	with	with	IN
60025	1731	7	mushroom	mushroom	NN
60025	1731	8	sauce	sauce	NN
60025	1731	9	in	in	IN
60025	1731	10	a	a	DT
60025	1731	11	boat	boat	NN
60025	1731	12	,	,	,
60025	1731	13	or	or	CC
60025	1731	14	with	with	IN
60025	1731	15	a	a	DT
60025	1731	16	brown	brown	JJ
60025	1731	17	gravy	gravy	NN
60025	1731	18	,	,	,
60025	1731	19	flavoured	flavour	VBN
60025	1731	20	with	with	IN
60025	1731	21	red	red	JJ
60025	1731	22	wine	wine	NN
60025	1731	23	.	.	.
60025	1732	1	You	-PRON-	PRP
60025	1732	2	may	may	MD
60025	1732	3	make	make	VB
60025	1732	4	the	the	DT
60025	1732	5	gravy	gravy	NN
60025	1732	6	of	of	IN
60025	1732	7	the	the	DT
60025	1732	8	bones	bone	NNS
60025	1732	9	and	and	CC
60025	1732	10	trimmings	trimming	NNS
60025	1732	11	,	,	,
60025	1732	12	stewed	stew	VBN
60025	1732	13	in	in	IN
60025	1732	14	a	a	DT
60025	1732	15	little	little	JJ
60025	1732	16	water	water	NN
60025	1732	17	,	,	,
60025	1732	18	skimmed	skim	VBN
60025	1732	19	well	well	RB
60025	1732	20	,	,	,
60025	1732	21	and	and	CC
60025	1732	22	strained	strain	VBD
60025	1732	23	when	when	WRB
60025	1732	24	sufficiently	sufficiently	RB
60025	1732	25	stewed	stew	VBN
60025	1732	26	.	.	.
60025	1733	1	Thicken	thicken	VB
60025	1733	2	it	-PRON-	PRP
60025	1733	3	with	with	IN
60025	1733	4	flour	flour	NN
60025	1733	5	browned	brown	VBN
60025	1733	6	in	in	IN
60025	1733	7	a	a	DT
60025	1733	8	Dutch	dutch	JJ
60025	1733	9	oven	oven	NN
60025	1733	10	,	,	,
60025	1733	11	and	and	CC
60025	1733	12	add	add	VB
60025	1733	13	a	a	DT
60025	1733	14	glass	glass	NN
60025	1733	15	of	of	IN
60025	1733	16	red	red	JJ
60025	1733	17	wine	wine	NN
60025	1733	18	.	.	.
60025	1734	1	You	-PRON-	PRP
60025	1734	2	may	may	MD
60025	1734	3	bake	bake	VB
60025	1734	4	these	these	DT
60025	1734	5	cutlets	cutlet	NNS
60025	1734	6	in	in	IN
60025	1734	7	a	a	DT
60025	1734	8	Dutch	dutch	JJ
60025	1734	9	oven	oven	NN
60025	1734	10	without	without	IN
60025	1734	11	the	the	DT
60025	1734	12	papers	paper	NNS
60025	1734	13	.	.	.
60025	1735	1	Moisten	moisten	VB
60025	1735	2	them	-PRON-	PRP
60025	1735	3	frequently	frequently	RB
60025	1735	4	with	with	IN
60025	1735	5	a	a	DT
60025	1735	6	little	little	JJ
60025	1735	7	oiled	oiled	JJ
60025	1735	8	butter	butter	NN
60025	1735	9	.	.	.
60025	1736	1	STEWED	STEWED	NNP
60025	1736	2	MUTTON	MUTTON	NNP
60025	1736	3	CHOPS	CHOPS	NNP
60025	1736	4	.	.	.
60025	1737	1	Cut	cut	VB
60025	1737	2	a	a	DT
60025	1737	3	loin	loin	NN
60025	1737	4	or	or	CC
60025	1737	5	neck	neck	NN
60025	1737	6	of	of	IN
60025	1737	7	mutton	mutton	NN
60025	1737	8	into	into	IN
60025	1737	9	chops	chop	NNS
60025	1737	10	,	,	,
60025	1737	11	and	and	CC
60025	1737	12	trim	trim	VB
60025	1737	13	away	away	RP
60025	1737	14	the	the	DT
60025	1737	15	fat	fat	NN
60025	1737	16	and	and	CC
60025	1737	17	bones	bone	NNS
60025	1737	18	.	.	.
60025	1738	1	Beat	beat	VB
60025	1738	2	and	and	CC
60025	1738	3	flatten	flatten	VB
60025	1738	4	them	-PRON-	PRP
60025	1738	5	.	.	.
60025	1739	1	Season	season	VB
60025	1739	2	them	-PRON-	PRP
60025	1739	3	with	with	IN
60025	1739	4	pepper	pepper	NN
60025	1739	5	and	and	CC
60025	1739	6	salt	salt	NN
60025	1739	7	,	,	,
60025	1739	8	and	and	CC
60025	1739	9	put	put	VBD
60025	1739	10	them	-PRON-	PRP
60025	1739	11	into	into	IN
60025	1739	12	a	a	DT
60025	1739	13	stew	stew	NN
60025	1739	14	-	-	HYPH
60025	1739	15	pan	pan	NN
60025	1739	16	with	with	IN
60025	1739	17	barely	barely	RB
60025	1739	18	sufficient	sufficient	JJ
60025	1739	19	water	water	NN
60025	1739	20	to	to	TO
60025	1739	21	cover	cover	VB
60025	1739	22	them	-PRON-	PRP
60025	1739	23	,	,	,
60025	1739	24	and	and	CC
60025	1739	25	some	some	DT
60025	1739	26	sliced	slice	VBN
60025	1739	27	carrots	carrot	NNS
60025	1739	28	,	,	,
60025	1739	29	turnips	turnip	NNS
60025	1739	30	,	,	,
60025	1739	31	onions	onion	NNS
60025	1739	32	,	,	,
60025	1739	33	potatoes	potato	NNS
60025	1739	34	,	,	,
60025	1739	35	and	and	CC
60025	1739	36	a	a	DT
60025	1739	37	bunch	bunch	NN
60025	1739	38	of	of	IN
60025	1739	39	sweet	sweet	JJ
60025	1739	40	herbs	herb	NNS
60025	1739	41	,	,	,
60025	1739	42	or	or	CC
60025	1739	43	a	a	DT
60025	1739	44	few	few	JJ
60025	1739	45	tomatas	tomata	NNS
60025	1739	46	.	.	.
60025	1740	1	Let	let	VB
60025	1740	2	the	the	DT
60025	1740	3	whole	whole	JJ
60025	1740	4	stew	stew	NN
60025	1740	5	slowly	slowly	RB
60025	1740	6	about	about	RB
60025	1740	7	three	three	CD
60025	1740	8	hours	hour	NNS
60025	1740	9	,	,	,
60025	1740	10	or	or	CC
60025	1740	11	till	till	IN
60025	1740	12	every	every	DT
60025	1740	13	thing	thing	NN
60025	1740	14	is	be	VBZ
60025	1740	15	tender	tender	JJ
60025	1740	16	.	.	.
60025	1741	1	Keep	keep	VB
60025	1741	2	the	the	DT
60025	1741	3	pan	pan	NN
60025	1741	4	closely	closely	RB
60025	1741	5	covered	cover	VBN
60025	1741	6	,	,	,
60025	1741	7	except	except	IN
60025	1741	8	when	when	WRB
60025	1741	9	you	-PRON-	PRP
60025	1741	10	are	be	VBP
60025	1741	11	skimming	skim	VBG
60025	1741	12	it	-PRON-	PRP
60025	1741	13	.	.	.
60025	1742	1	Send	send	VB
60025	1742	2	it	-PRON-	PRP
60025	1742	3	to	to	TO
60025	1742	4	table	table	VB
60025	1742	5	with	with	IN
60025	1742	6	sippets	sippet	NNS
60025	1742	7	or	or	CC
60025	1742	8	three	three	CD
60025	1742	9	-	-	HYPH
60025	1742	10	cornered	cornered	JJ
60025	1742	11	pieces	piece	NNS
60025	1742	12	of	of	IN
60025	1742	13	toasted	toast	VBN
60025	1742	14	bread	bread	NN
60025	1742	15	,	,	,
60025	1742	16	laid	lay	VBD
60025	1742	17	all	all	DT
60025	1742	18	round	round	IN
60025	1742	19	the	the	DT
60025	1742	20	dish	dish	NN
60025	1742	21	.	.	.
60025	1743	1	HASHED	HASHED	NNP
60025	1743	2	MUTTON	MUTTON	NNP
60025	1743	3	.	.	.
60025	1744	1	Cut	cut	VB
60025	1744	2	into	into	IN
60025	1744	3	small	small	JJ
60025	1744	4	pieces	piece	NNS
60025	1744	5	the	the	DT
60025	1744	6	lean	lean	NN
60025	1744	7	of	of	IN
60025	1744	8	some	some	DT
60025	1744	9	cold	cold	JJ
60025	1744	10	mutton	mutton	NN
60025	1744	11	that	that	WDT
60025	1744	12	has	have	VBZ
60025	1744	13	been	be	VBN
60025	1744	14	underdone	underdone	JJ
60025	1744	15	,	,	,
60025	1744	16	and	and	CC
60025	1744	17	season	season	VB
60025	1744	18	it	-PRON-	PRP
60025	1744	19	with	with	IN
60025	1744	20	pepper	pepper	NN
60025	1744	21	and	and	CC
60025	1744	22	salt	salt	NN
60025	1744	23	.	.	.
60025	1745	1	Take	take	VB
60025	1745	2	the	the	DT
60025	1745	3	bones	bone	NNS
60025	1745	4	and	and	CC
60025	1745	5	other	other	JJ
60025	1745	6	trimmings	trimming	NNS
60025	1745	7	,	,	,
60025	1745	8	put	put	VB
60025	1745	9	them	-PRON-	PRP
60025	1745	10	into	into	IN
60025	1745	11	a	a	DT
60025	1745	12	sauce	sauce	NN
60025	1745	13	-	-	HYPH
60025	1745	14	pan	pan	NN
60025	1745	15	with	with	IN
60025	1745	16	as	as	RB
60025	1745	17	much	much	JJ
60025	1745	18	water	water	NN
60025	1745	19	as	as	IN
60025	1745	20	will	will	MD
60025	1745	21	cover	cover	VB
60025	1745	22	them	-PRON-	PRP
60025	1745	23	,	,	,
60025	1745	24	and	and	CC
60025	1745	25	some	some	DT
60025	1745	26	sliced	slice	VBN
60025	1745	27	onions	onion	NNS
60025	1745	28	,	,	,
60025	1745	29	and	and	CC
60025	1745	30	let	let	VB
60025	1745	31	them	-PRON-	PRP
60025	1745	32	stew	stew	VB
60025	1745	33	till	till	IN
60025	1745	34	you	-PRON-	PRP
60025	1745	35	have	have	VBP
60025	1745	36	drawn	draw	VBN
60025	1745	37	from	from	IN
60025	1745	38	them	-PRON-	PRP
60025	1745	39	a	a	DT
60025	1745	40	good	good	JJ
60025	1745	41	gravy	gravy	NN
60025	1745	42	.	.	.
60025	1746	1	Having	have	VBG
60025	1746	2	skimmed	skim	VBN
60025	1746	3	it	-PRON-	PRP
60025	1746	4	well	well	RB
60025	1746	5	,	,	,
60025	1746	6	strain	strain	VB
60025	1746	7	the	the	DT
60025	1746	8	gravy	gravy	NN
60025	1746	9	into	into	IN
60025	1746	10	a	a	DT
60025	1746	11	stew	stew	NN
60025	1746	12	-	-	HYPH
60025	1746	13	pan	pan	NN
60025	1746	14	,	,	,
60025	1746	15	and	and	CC
60025	1746	16	put	put	VBD
60025	1746	17	the	the	DT
60025	1746	18	mutton	mutton	NN
60025	1746	19	into	into	IN
60025	1746	20	it	-PRON-	PRP
60025	1746	21	.	.	.
60025	1747	1	Have	have	VBP
60025	1747	2	ready	ready	RB
60025	1747	3	-	-	HYPH
60025	1747	4	boiled	boil	VBN
60025	1747	5	some	some	DT
60025	1747	6	carrots	carrot	NNS
60025	1747	7	,	,	,
60025	1747	8	turnips	turnip	NNS
60025	1747	9	,	,	,
60025	1747	10	potatoes	potato	NNS
60025	1747	11	and	and	CC
60025	1747	12	onions	onion	NNS
60025	1747	13	.	.	.
60025	1748	1	Slice	slice	VB
60025	1748	2	them	-PRON-	PRP
60025	1748	3	,	,	,
60025	1748	4	and	and	CC
60025	1748	5	add	add	VB
60025	1748	6	them	-PRON-	PRP
60025	1748	7	to	to	IN
60025	1748	8	the	the	DT
60025	1748	9	meat	meat	NN
60025	1748	10	and	and	CC
60025	1748	11	gravy	gravy	NN
60025	1748	12	.	.	.
60025	1749	1	Set	Set	VBN
60025	1749	2	the	the	DT
60025	1749	3	pan	pan	NN
60025	1749	4	on	on	IN
60025	1749	5	hot	hot	JJ
60025	1749	6	coals	coal	NNS
60025	1749	7	,	,	,
60025	1749	8	and	and	CC
60025	1749	9	let	let	VB
60025	1749	10	it	-PRON-	PRP
60025	1749	11	simmer	simmer	VB
60025	1749	12	till	till	IN
60025	1749	13	the	the	DT
60025	1749	14	meat	meat	NN
60025	1749	15	is	be	VBZ
60025	1749	16	warmed	warm	VBN
60025	1749	17	through	through	IN
60025	1749	18	,	,	,
60025	1749	19	but	but	CC
60025	1749	20	do	do	VBP
60025	1749	21	not	not	RB
60025	1749	22	allow	allow	VB
60025	1749	23	it	-PRON-	PRP
60025	1749	24	to	to	TO
60025	1749	25	boil	boil	VB
60025	1749	26	,	,	,
60025	1749	27	as	as	IN
60025	1749	28	it	-PRON-	PRP
60025	1749	29	has	have	VBZ
60025	1749	30	been	be	VBN
60025	1749	31	once	once	RB
60025	1749	32	cooked	cook	VBN
60025	1749	33	already	already	RB
60025	1749	34	.	.	.
60025	1750	1	Cover	cover	VB
60025	1750	2	the	the	DT
60025	1750	3	bottom	bottom	NN
60025	1750	4	of	of	IN
60025	1750	5	a	a	DT
60025	1750	6	dish	dish	NN
60025	1750	7	with	with	IN
60025	1750	8	slices	slice	NNS
60025	1750	9	of	of	IN
60025	1750	10	buttered	butter	VBN
60025	1750	11	toast	toast	NN
60025	1750	12	.	.	.
60025	1751	1	Lay	lay	VB
60025	1751	2	the	the	DT
60025	1751	3	meat	meat	NN
60025	1751	4	and	and	CC
60025	1751	5	vegetables	vegetable	NNS
60025	1751	6	upon	upon	IN
60025	1751	7	it	-PRON-	PRP
60025	1751	8	,	,	,
60025	1751	9	and	and	CC
60025	1751	10	pour	pour	VB
60025	1751	11	over	over	IN
60025	1751	12	them	-PRON-	PRP
60025	1751	13	the	the	DT
60025	1751	14	gravy	gravy	NN
60025	1751	15	.	.	.
60025	1752	1	Tomatas	Tomatas	NNP
60025	1752	2	will	will	MD
60025	1752	3	be	be	VB
60025	1752	4	found	find	VBN
60025	1752	5	an	an	DT
60025	1752	6	improvement	improvement	NN
60025	1752	7	.	.	.
60025	1753	1	If	if	IN
60025	1753	2	green	green	JJ
60025	1753	3	peas	pea	NNS
60025	1753	4	,	,	,
60025	1753	5	or	or	CC
60025	1753	6	Lima	Lima	NNP
60025	1753	7	beans	bean	NNS
60025	1753	8	are	be	VBP
60025	1753	9	in	in	IN
60025	1753	10	season	season	NN
60025	1753	11	,	,	,
60025	1753	12	you	-PRON-	PRP
60025	1753	13	may	may	MD
60025	1753	14	boil	boil	VB
60025	1753	15	them	-PRON-	PRP
60025	1753	16	,	,	,
60025	1753	17	and	and	CC
60025	1753	18	put	put	VBD
60025	1753	19	them	-PRON-	PRP
60025	1753	20	to	to	IN
60025	1753	21	the	the	DT
60025	1753	22	hashed	hashed	JJ
60025	1753	23	mutton	mutton	NN
60025	1753	24	;	;	,
60025	1753	25	leaving	leave	VBG
60025	1753	26	out	out	RP
60025	1753	27	the	the	DT
60025	1753	28	other	other	JJ
60025	1753	29	vegetables	vegetable	NNS
60025	1753	30	,	,	,
60025	1753	31	or	or	CC
60025	1753	32	serving	serve	VBG
60025	1753	33	them	-PRON-	PRP
60025	1753	34	up	up	RP
60025	1753	35	separately	separately	RB
60025	1753	36	.	.	.
60025	1754	1	A	a	DT
60025	1754	2	CASSEROLE	CASSEROLE	NNS
60025	1754	3	OF	of	IN
60025	1754	4	MUTTON	MUTTON	NNP
60025	1754	5	.	.	.
60025	1755	1	Butter	butter	VB
60025	1755	2	a	a	DT
60025	1755	3	deep	deep	JJ
60025	1755	4	dish	dish	NN
60025	1755	5	or	or	CC
60025	1755	6	mould	mould	NN
60025	1755	7	,	,	,
60025	1755	8	and	and	CC
60025	1755	9	line	line	VB
60025	1755	10	it	-PRON-	PRP
60025	1755	11	with	with	IN
60025	1755	12	potatoes	potato	NNS
60025	1755	13	mashed	mash	VBN
60025	1755	14	with	with	IN
60025	1755	15	milk	milk	NN
60025	1755	16	or	or	CC
60025	1755	17	butter	butter	NN
60025	1755	18	,	,	,
60025	1755	19	and	and	CC
60025	1755	20	seasoned	season	VBN
60025	1755	21	with	with	IN
60025	1755	22	pepper	pepper	NN
60025	1755	23	and	and	CC
60025	1755	24	salt	salt	NN
60025	1755	25	.	.	.
60025	1756	1	Fill	fill	VB
60025	1756	2	it	-PRON-	PRP
60025	1756	3	with	with	IN
60025	1756	4	slices	slice	NNS
60025	1756	5	of	of	IN
60025	1756	6	the	the	DT
60025	1756	7	lean	lean	NN
60025	1756	8	of	of	IN
60025	1756	9	cold	cold	JJ
60025	1756	10	mutton	mutton	NN
60025	1756	11	,	,	,
60025	1756	12	or	or	CC
60025	1756	13	lamb	lamb	NNP
60025	1756	14	,	,	,
60025	1756	15	seasoned	season	VBN
60025	1756	16	also	also	RB
60025	1756	17	.	.	.
60025	1757	1	Cover	cover	VB
60025	1757	2	the	the	DT
60025	1757	3	whole	whole	NN
60025	1757	4	with	with	IN
60025	1757	5	more	more	RBR
60025	1757	6	mashed	mashed	JJ
60025	1757	7	potatoes	potato	NNS
60025	1757	8	.	.	.
60025	1758	1	Put	put	VB
60025	1758	2	it	-PRON-	PRP
60025	1758	3	into	into	IN
60025	1758	4	an	an	DT
60025	1758	5	oven	oven	NN
60025	1758	6	,	,	,
60025	1758	7	and	and	CC
60025	1758	8	bake	bake	VB
60025	1758	9	it	-PRON-	PRP
60025	1758	10	till	till	IN
60025	1758	11	the	the	DT
60025	1758	12	meat	meat	NN
60025	1758	13	is	be	VBZ
60025	1758	14	thoroughly	thoroughly	RB
60025	1758	15	warmed	warm	VBN
60025	1758	16	,	,	,
60025	1758	17	and	and	CC
60025	1758	18	the	the	DT
60025	1758	19	potatoes	potato	NNS
60025	1758	20	brown	brown	NNP
60025	1758	21	.	.	.
60025	1759	1	Then	then	RB
60025	1759	2	carefully	carefully	RB
60025	1759	3	turn	turn	VB
60025	1759	4	it	-PRON-	PRP
60025	1759	5	out	out	RP
60025	1759	6	on	on	IN
60025	1759	7	a	a	DT
60025	1759	8	large	large	JJ
60025	1759	9	dish	dish	NN
60025	1759	10	;	;	:
60025	1759	11	or	or	CC
60025	1759	12	you	-PRON-	PRP
60025	1759	13	may	may	MD
60025	1759	14	,	,	,
60025	1759	15	if	if	IN
60025	1759	16	more	more	RBR
60025	1759	17	convenient	convenient	JJ
60025	1759	18	,	,	,
60025	1759	19	send	send	VB
60025	1759	20	it	-PRON-	PRP
60025	1759	21	to	to	TO
60025	1759	22	table	table	VB
60025	1759	23	in	in	IN
60025	1759	24	the	the	DT
60025	1759	25	dish	dish	NN
60025	1759	26	it	-PRON-	PRP
60025	1759	27	was	be	VBD
60025	1759	28	baked	bake	VBN
60025	1759	29	in	in	RP
60025	1759	30	.	.	.
60025	1760	1	MUTTON	MUTTON	NNP
60025	1760	2	HARICO	HARICO	NNP
60025	1760	3	.	.	.
60025	1761	1	Take	take	VB
60025	1761	2	a	a	DT
60025	1761	3	neck	neck	NN
60025	1761	4	of	of	IN
60025	1761	5	mutton	mutton	NN
60025	1761	6	,	,	,
60025	1761	7	cut	cut	VB
60025	1761	8	it	-PRON-	PRP
60025	1761	9	into	into	IN
60025	1761	10	chops	chop	NNS
60025	1761	11	,	,	,
60025	1761	12	and	and	CC
60025	1761	13	fry	fry	VB
60025	1761	14	them	-PRON-	PRP
60025	1761	15	brown	brown	JJ
60025	1761	16	.	.	.
60025	1762	1	Then	then	RB
60025	1762	2	put	put	VB
60025	1762	3	them	-PRON-	PRP
60025	1762	4	into	into	IN
60025	1762	5	a	a	DT
60025	1762	6	stew	stew	NN
60025	1762	7	-	-	HYPH
60025	1762	8	pan	pan	NN
60025	1762	9	with	with	IN
60025	1762	10	a	a	DT
60025	1762	11	bunch	bunch	NN
60025	1762	12	of	of	IN
60025	1762	13	sweet	sweet	JJ
60025	1762	14	herbs	herb	NNS
60025	1762	15	,	,	,
60025	1762	16	two	two	CD
60025	1762	17	or	or	CC
60025	1762	18	three	three	CD
60025	1762	19	cloves	clove	NNS
60025	1762	20	,	,	,
60025	1762	21	a	a	DT
60025	1762	22	little	little	JJ
60025	1762	23	mace	mace	NN
60025	1762	24	,	,	,
60025	1762	25	and	and	CC
60025	1762	26	pepper	pepper	NN
60025	1762	27	and	and	CC
60025	1762	28	salt	salt	NN
60025	1762	29	to	to	IN
60025	1762	30	your	-PRON-	PRP$
60025	1762	31	taste	taste	NN
60025	1762	32	.	.	.
60025	1763	1	Cover	cover	VB
60025	1763	2	them	-PRON-	PRP
60025	1763	3	with	with	IN
60025	1763	4	boiling	boil	VBG
60025	1763	5	water	water	NN
60025	1763	6	,	,	,
60025	1763	7	and	and	CC
60025	1763	8	let	let	VB
60025	1763	9	them	-PRON-	PRP
60025	1763	10	stew	stew	VB
60025	1763	11	slowly	slowly	RB
60025	1763	12	for	for	IN
60025	1763	13	about	about	RB
60025	1763	14	an	an	DT
60025	1763	15	hour	hour	NN
60025	1763	16	.	.	.
60025	1764	1	Then	then	RB
60025	1764	2	cut	cut	VB
60025	1764	3	some	some	DT
60025	1764	4	carrots	carrot	NNS
60025	1764	5	and	and	CC
60025	1764	6	turnips	turnip	NNS
60025	1764	7	into	into	IN
60025	1764	8	dice	dice	NNS
60025	1764	9	;	;	:
60025	1764	10	slice	slice	VB
60025	1764	11	some	some	DT
60025	1764	12	onions	onion	NNS
60025	1764	13	,	,	,
60025	1764	14	and	and	CC
60025	1764	15	cut	cut	VBD
60025	1764	16	up	up	RP
60025	1764	17	a	a	DT
60025	1764	18	head	head	NN
60025	1764	19	of	of	IN
60025	1764	20	celery	celery	NN
60025	1764	21	;	;	:
60025	1764	22	put	put	VB
60025	1764	23	them	-PRON-	PRP
60025	1764	24	all	all	DT
60025	1764	25	into	into	IN
60025	1764	26	the	the	DT
60025	1764	27	stew	stew	NN
60025	1764	28	-	-	HYPH
60025	1764	29	pan	pan	NN
60025	1764	30	,	,	,
60025	1764	31	and	and	CC
60025	1764	32	keep	keep	VB
60025	1764	33	it	-PRON-	PRP
60025	1764	34	closely	closely	RB
60025	1764	35	covered	cover	VBN
60025	1764	36	except	except	IN
60025	1764	37	when	when	WRB
60025	1764	38	you	-PRON-	PRP
60025	1764	39	are	be	VBP
60025	1764	40	skimming	skim	VBG
60025	1764	41	off	off	RP
60025	1764	42	the	the	DT
60025	1764	43	fat	fat	NN
60025	1764	44	.	.	.
60025	1765	1	Let	let	VB
60025	1765	2	the	the	DT
60025	1765	3	whole	whole	JJ
60025	1765	4	stew	stew	NN
60025	1765	5	gently	gently	RB
60025	1765	6	for	for	IN
60025	1765	7	an	an	DT
60025	1765	8	hour	hour	NN
60025	1765	9	longer	long	RBR
60025	1765	10	,	,	,
60025	1765	11	and	and	CC
60025	1765	12	then	then	RB
60025	1765	13	send	send	VB
60025	1765	14	it	-PRON-	PRP
60025	1765	15	to	to	TO
60025	1765	16	table	table	VB
60025	1765	17	in	in	IN
60025	1765	18	a	a	DT
60025	1765	19	deep	deep	JJ
60025	1765	20	dish	dish	NN
60025	1765	21	,	,	,
60025	1765	22	with	with	IN
60025	1765	23	the	the	DT
60025	1765	24	gravy	gravy	NN
60025	1765	25	about	about	IN
60025	1765	26	it	-PRON-	PRP
60025	1765	27	.	.	.
60025	1766	1	You	-PRON-	PRP
60025	1766	2	may	may	MD
60025	1766	3	make	make	VB
60025	1766	4	a	a	DT
60025	1766	5	similar	similar	JJ
60025	1766	6	harico	harico	NN
60025	1766	7	of	of	IN
60025	1766	8	veal	veal	NN
60025	1766	9	steaks	steak	NNS
60025	1766	10	,	,	,
60025	1766	11	or	or	CC
60025	1766	12	of	of	IN
60025	1766	13	beef	beef	NN
60025	1766	14	cut	cut	VBD
60025	1766	15	very	very	RB
60025	1766	16	thin	thin	JJ
60025	1766	17	.	.	.
60025	1767	1	STEWED	STEWED	NNP
60025	1767	2	LEG	LEG	NNP
60025	1767	3	OF	of	IN
60025	1767	4	MUTTON	MUTTON	NNP
60025	1767	5	Take	take	VB
60025	1767	6	a	a	DT
60025	1767	7	leg	leg	NN
60025	1767	8	of	of	IN
60025	1767	9	mutton	mutton	NN
60025	1767	10	and	and	CC
60025	1767	11	trim	trim	VB
60025	1767	12	it	-PRON-	PRP
60025	1767	13	nicely	nicely	RB
60025	1767	14	.	.	.
60025	1768	1	Put	put	VB
60025	1768	2	it	-PRON-	PRP
60025	1768	3	into	into	IN
60025	1768	4	a	a	DT
60025	1768	5	pot	pot	NN
60025	1768	6	with	with	IN
60025	1768	7	three	three	CD
60025	1768	8	pints	pint	NNS
60025	1768	9	of	of	IN
60025	1768	10	water	water	NN
60025	1768	11	;	;	:
60025	1768	12	or	or	CC
60025	1768	13	with	with	IN
60025	1768	14	two	two	CD
60025	1768	15	pints	pint	NNS
60025	1768	16	of	of	IN
60025	1768	17	water	water	NN
60025	1768	18	and	and	CC
60025	1768	19	one	one	CD
60025	1768	20	quart	quart	NN
60025	1768	21	of	of	IN
60025	1768	22	gravy	gravy	NN
60025	1768	23	drawn	draw	VBN
60025	1768	24	from	from	IN
60025	1768	25	bones	bone	NNS
60025	1768	26	,	,	,
60025	1768	27	trimmings	trimming	NNS
60025	1768	28	,	,	,
60025	1768	29	and	and	CC
60025	1768	30	coarse	coarse	JJ
60025	1768	31	pieces	piece	NNS
60025	1768	32	of	of	IN
60025	1768	33	meat	meat	NN
60025	1768	34	.	.	.
60025	1769	1	Add	add	VB
60025	1769	2	some	some	DT
60025	1769	3	slices	slice	NNS
60025	1769	4	of	of	IN
60025	1769	5	carrots	carrot	NNS
60025	1769	6	,	,	,
60025	1769	7	and	and	CC
60025	1769	8	a	a	DT
60025	1769	9	little	little	JJ
60025	1769	10	salt	salt	NN
60025	1769	11	.	.	.
60025	1770	1	Stew	stew	VB
60025	1770	2	it	-PRON-	PRP
60025	1770	3	slowly	slowly	RB
60025	1770	4	three	three	CD
60025	1770	5	hours	hour	NNS
60025	1770	6	.	.	.
60025	1771	1	Then	then	RB
60025	1771	2	put	put	VB
60025	1771	3	in	in	RP
60025	1771	4	small	small	JJ
60025	1771	5	onions	onion	NNS
60025	1771	6	,	,	,
60025	1771	7	small	small	JJ
60025	1771	8	turnips	turnip	NNS
60025	1771	9	,	,	,
60025	1771	10	tomatas	tomata	NNS
60025	1771	11	or	or	CC
60025	1771	12	tomata	tomata	NNP
60025	1771	13	catchup	catchup	NNP
60025	1771	14	,	,	,
60025	1771	15	and	and	CC
60025	1771	16	shred	shre	VBD
60025	1771	17	or	or	CC
60025	1771	18	powdered	powder	VBD
60025	1771	19	sweet	sweet	JJ
60025	1771	20	marjoram	marjoram	NNP
60025	1771	21	to	to	IN
60025	1771	22	your	-PRON-	PRP$
60025	1771	23	taste	taste	NN
60025	1771	24	,	,	,
60025	1771	25	and	and	CC
60025	1771	26	let	let	VB
60025	1771	27	it	-PRON-	PRP
60025	1771	28	stew	stew	VB
60025	1771	29	three	three	CD
60025	1771	30	hours	hour	NNS
60025	1771	31	longer	long	RBR
60025	1771	32	.	.	.
60025	1772	1	A	a	DT
60025	1772	2	large	large	JJ
60025	1772	3	leg	leg	NN
60025	1772	4	will	will	MD
60025	1772	5	require	require	VB
60025	1772	6	from	from	IN
60025	1772	7	first	first	RB
60025	1772	8	to	to	TO
60025	1772	9	last	last	VB
60025	1772	10	from	from	IN
60025	1772	11	six	six	CD
60025	1772	12	hours	hour	NNS
60025	1772	13	and	and	CC
60025	1772	14	a	a	DT
60025	1772	15	half	half	NN
60025	1772	16	to	to	TO
60025	1772	17	seven	seven	CD
60025	1772	18	hours	hour	NNS
60025	1772	19	stewing	stew	VBG
60025	1772	20	.	.	.
60025	1773	1	But	but	CC
60025	1773	2	though	though	IN
60025	1773	3	it	-PRON-	PRP
60025	1773	4	must	must	MD
60025	1773	5	be	be	VB
60025	1773	6	tender	tender	JJ
60025	1773	7	and	and	CC
60025	1773	8	well	well	RB
60025	1773	9	done	do	VBN
60025	1773	10	all	all	RB
60025	1773	11	through	through	RB
60025	1773	12	,	,	,
60025	1773	13	do	do	VB
60025	1773	14	not	not	RB
60025	1773	15	allow	allow	VB
60025	1773	16	it	-PRON-	PRP
60025	1773	17	to	to	IN
60025	1773	18	stew	stew	VB
60025	1773	19	to	to	IN
60025	1773	20	rags	rag	NNS
60025	1773	21	.	.	.
60025	1774	1	Serve	serve	VB
60025	1774	2	it	-PRON-	PRP
60025	1774	3	up	up	RP
60025	1774	4	with	with	IN
60025	1774	5	the	the	DT
60025	1774	6	vegetables	vegetable	NNS
60025	1774	7	and	and	CC
60025	1774	8	gravy	gravy	NN
60025	1774	9	round	round	IN
60025	1774	10	it	-PRON-	PRP
60025	1774	11	.	.	.
60025	1775	1	Have	have	VBP
60025	1775	2	mashed	mash	VBN
60025	1775	3	potatoes	potato	NNS
60025	1775	4	in	in	IN
60025	1775	5	another	another	DT
60025	1775	6	dish	dish	NN
60025	1775	7	.	.	.
60025	1776	1	TO	to	IN
60025	1776	2	ROAST	ROAST	NNP
60025	1776	3	LAMB	LAMB	NNP
60025	1776	4	.	.	.
60025	1777	1	The	the	DT
60025	1777	2	best	good	JJS
60025	1777	3	way	way	NN
60025	1777	4	of	of	IN
60025	1777	5	cooking	cooking	NNP
60025	1777	6	lamb	lamb	NNP
60025	1777	7	is	be	VBZ
60025	1777	8	to	to	TO
60025	1777	9	roast	roast	VB
60025	1777	10	it	-PRON-	PRP
60025	1777	11	;	;	:
60025	1777	12	when	when	WRB
60025	1777	13	drest	dr	JJS
60025	1777	14	otherwise	otherwise	RB
60025	1777	15	it	-PRON-	PRP
60025	1777	16	is	be	VBZ
60025	1777	17	insipid	insipid	JJ
60025	1777	18	,	,	,
60025	1777	19	and	and	CC
60025	1777	20	not	not	RB
60025	1777	21	so	so	RB
60025	1777	22	good	good	JJ
60025	1777	23	as	as	IN
60025	1777	24	mutton	mutton	NN
60025	1777	25	.	.	.
60025	1778	1	A	a	DT
60025	1778	2	hind	hind	JJ
60025	1778	3	-	-	HYPH
60025	1778	4	quarter	quarter	NN
60025	1778	5	of	of	IN
60025	1778	6	eight	eight	CD
60025	1778	7	pounds	pound	NNS
60025	1778	8	will	will	MD
60025	1778	9	be	be	VB
60025	1778	10	done	do	VBN
60025	1778	11	in	in	IN
60025	1778	12	about	about	RB
60025	1778	13	two	two	CD
60025	1778	14	hours	hour	NNS
60025	1778	15	;	;	:
60025	1778	16	a	a	DT
60025	1778	17	fore	fore	JJ
60025	1778	18	-	-	HYPH
60025	1778	19	quarter	quarter	NN
60025	1778	20	of	of	IN
60025	1778	21	ten	ten	CD
60025	1778	22	pounds	pound	NNS
60025	1778	23	,	,	,
60025	1778	24	in	in	IN
60025	1778	25	two	two	CD
60025	1778	26	hours	hour	NNS
60025	1778	27	and	and	CC
60025	1778	28	a	a	DT
60025	1778	29	half	half	NN
60025	1778	30	;	;	:
60025	1778	31	a	a	DT
60025	1778	32	leg	leg	NN
60025	1778	33	of	of	IN
60025	1778	34	five	five	CD
60025	1778	35	pounds	pound	NNS
60025	1778	36	will	will	MD
60025	1778	37	take	take	VB
60025	1778	38	from	from	IN
60025	1778	39	an	an	DT
60025	1778	40	hour	hour	NN
60025	1778	41	and	and	CC
60025	1778	42	a	a	DT
60025	1778	43	quarter	quarter	NN
60025	1778	44	to	to	IN
60025	1778	45	an	an	DT
60025	1778	46	hour	hour	NN
60025	1778	47	and	and	CC
60025	1778	48	a	a	DT
60025	1778	49	half	half	NN
60025	1778	50	;	;	:
60025	1778	51	a	a	DT
60025	1778	52	loin	loin	NN
60025	1778	53	about	about	IN
60025	1778	54	an	an	DT
60025	1778	55	hour	hour	NN
60025	1778	56	and	and	CC
60025	1778	57	a	a	DT
60025	1778	58	half	half	NN
60025	1778	59	.	.	.
60025	1779	1	Lamb	Lamb	NNP
60025	1779	2	,	,	,
60025	1779	3	like	like	IN
60025	1779	4	veal	veal	NN
60025	1779	5	and	and	CC
60025	1779	6	pork	pork	NN
60025	1779	7	,	,	,
60025	1779	8	is	be	VBZ
60025	1779	9	not	not	RB
60025	1779	10	eatable	eatable	JJ
60025	1779	11	unless	unless	IN
60025	1779	12	thoroughly	thoroughly	RB
60025	1779	13	done	do	VBN
60025	1779	14	;	;	:
60025	1779	15	no	no	DT
60025	1779	16	one	one	NN
60025	1779	17	preferring	prefer	VBG
60025	1779	18	it	-PRON-	PRP
60025	1779	19	rare	rare	JJ
60025	1779	20	,	,	,
60025	1779	21	as	as	IN
60025	1779	22	is	be	VBZ
60025	1779	23	frequently	frequently	RB
60025	1779	24	the	the	DT
60025	1779	25	case	case	NN
60025	1779	26	with	with	IN
60025	1779	27	beef	beef	NN
60025	1779	28	and	and	CC
60025	1779	29	mutton	mutton	NN
60025	1779	30	.	.	.
60025	1780	1	Wash	wash	VB
60025	1780	2	the	the	DT
60025	1780	3	meat	meat	NN
60025	1780	4	,	,	,
60025	1780	5	wipe	wipe	VB
60025	1780	6	it	-PRON-	PRP
60025	1780	7	dry	dry	JJ
60025	1780	8	,	,	,
60025	1780	9	spit	spit	VB
60025	1780	10	it	-PRON-	PRP
60025	1780	11	,	,	,
60025	1780	12	and	and	CC
60025	1780	13	cover	cover	VB
60025	1780	14	the	the	DT
60025	1780	15	fat	fat	NN
60025	1780	16	with	with	IN
60025	1780	17	paper	paper	NN
60025	1780	18	.	.	.
60025	1781	1	Place	place	VB
60025	1781	2	it	-PRON-	PRP
60025	1781	3	before	before	IN
60025	1781	4	a	a	DT
60025	1781	5	clear	clear	JJ
60025	1781	6	brisk	brisk	JJ
60025	1781	7	fire	fire	NN
60025	1781	8	.	.	.
60025	1782	1	Baste	baste	IN
60025	1782	2	it	-PRON-	PRP
60025	1782	3	at	at	IN
60025	1782	4	first	first	RB
60025	1782	5	with	with	IN
60025	1782	6	a	a	DT
60025	1782	7	little	little	JJ
60025	1782	8	salt	salt	NN
60025	1782	9	and	and	CC
60025	1782	10	water	water	NN
60025	1782	11	,	,	,
60025	1782	12	and	and	CC
60025	1782	13	then	then	RB
60025	1782	14	with	with	IN
60025	1782	15	its	-PRON-	PRP$
60025	1782	16	own	own	JJ
60025	1782	17	drippings	dripping	NNS
60025	1782	18	.	.	.
60025	1783	1	Remove	remove	VB
60025	1783	2	the	the	DT
60025	1783	3	paper	paper	NN
60025	1783	4	when	when	WRB
60025	1783	5	the	the	DT
60025	1783	6	meat	meat	NN
60025	1783	7	is	be	VBZ
60025	1783	8	nearly	nearly	RB
60025	1783	9	done	do	VBN
60025	1783	10	,	,	,
60025	1783	11	and	and	CC
60025	1783	12	dredge	dredge	VB
60025	1783	13	the	the	DT
60025	1783	14	lamb	lamb	NN
60025	1783	15	with	with	IN
60025	1783	16	a	a	DT
60025	1783	17	little	little	JJ
60025	1783	18	flour	flour	NN
60025	1783	19	.	.	.
60025	1784	1	Afterwards	afterwards	RB
60025	1784	2	baste	baste	VB
60025	1784	3	it	-PRON-	PRP
60025	1784	4	with	with	IN
60025	1784	5	butter	butter	NN
60025	1784	6	.	.	.
60025	1785	1	Do	do	VB
60025	1785	2	not	not	RB
60025	1785	3	take	take	VB
60025	1785	4	it	-PRON-	PRP
60025	1785	5	off	off	IN
60025	1785	6	the	the	DT
60025	1785	7	spit	spit	NN
60025	1785	8	till	till	IN
60025	1785	9	you	-PRON-	PRP
60025	1785	10	see	see	VBP
60025	1785	11	it	-PRON-	PRP
60025	1785	12	drop	drop	VB
60025	1785	13	white	white	JJ
60025	1785	14	gravy	gravy	NN
60025	1785	15	.	.	.
60025	1786	1	Prepare	prepare	VB
60025	1786	2	some	some	DT
60025	1786	3	mint	mint	NN
60025	1786	4	-	-	HYPH
60025	1786	5	sauce	sauce	NN
60025	1786	6	by	by	IN
60025	1786	7	stripping	strip	VBG
60025	1786	8	from	from	IN
60025	1786	9	the	the	DT
60025	1786	10	stalks	stalk	NNS
60025	1786	11	the	the	DT
60025	1786	12	leaves	leave	NNS
60025	1786	13	of	of	IN
60025	1786	14	young	young	JJ
60025	1786	15	green	green	JJ
60025	1786	16	mint	mint	NN
60025	1786	17	,	,	,
60025	1786	18	mincing	mince	VBG
60025	1786	19	them	-PRON-	PRP
60025	1786	20	very	very	RB
60025	1786	21	fine	fine	JJ
60025	1786	22	,	,	,
60025	1786	23	and	and	CC
60025	1786	24	mixing	mix	VBG
60025	1786	25	them	-PRON-	PRP
60025	1786	26	with	with	IN
60025	1786	27	vinegar	vinegar	NN
60025	1786	28	and	and	CC
60025	1786	29	sugar	sugar	NN
60025	1786	30	.	.	.
60025	1787	1	There	there	EX
60025	1787	2	must	must	MD
60025	1787	3	be	be	VB
60025	1787	4	just	just	RB
60025	1787	5	sufficient	sufficient	JJ
60025	1787	6	vinegar	vinegar	NN
60025	1787	7	to	to	TO
60025	1787	8	moisten	moisten	VB
60025	1787	9	the	the	DT
60025	1787	10	mint	mint	NN
60025	1787	11	,	,	,
60025	1787	12	but	but	CC
60025	1787	13	not	not	RB
60025	1787	14	enough	enough	RB
60025	1787	15	to	to	TO
60025	1787	16	make	make	VB
60025	1787	17	the	the	DT
60025	1787	18	sauce	sauce	NN
60025	1787	19	liquid	liquid	NN
60025	1787	20	.	.	.
60025	1788	1	Send	send	VB
60025	1788	2	it	-PRON-	PRP
60025	1788	3	to	to	TO
60025	1788	4	table	table	VB
60025	1788	5	in	in	IN
60025	1788	6	a	a	DT
60025	1788	7	boat	boat	NN
60025	1788	8	,	,	,
60025	1788	9	and	and	CC
60025	1788	10	the	the	DT
60025	1788	11	gravy	gravy	NN
60025	1788	12	in	in	IN
60025	1788	13	another	another	DT
60025	1788	14	boat	boat	NN
60025	1788	15	.	.	.
60025	1789	1	Garnish	garnish	VB
60025	1789	2	with	with	IN
60025	1789	3	sliced	slice	VBN
60025	1789	4	lemon	lemon	NN
60025	1789	5	.	.	.
60025	1790	1	In	in	IN
60025	1790	2	carving	carve	VBG
60025	1790	3	a	a	DT
60025	1790	4	quarter	quarter	NN
60025	1790	5	of	of	IN
60025	1790	6	lamb	lamb	NN
60025	1790	7	,	,	,
60025	1790	8	separate	separate	VB
60025	1790	9	the	the	DT
60025	1790	10	shoulder	shoulder	NN
60025	1790	11	from	from	IN
60025	1790	12	the	the	DT
60025	1790	13	breast	breast	NN
60025	1790	14	,	,	,
60025	1790	15	or	or	CC
60025	1790	16	the	the	DT
60025	1790	17	leg	leg	NN
60025	1790	18	from	from	IN
60025	1790	19	the	the	DT
60025	1790	20	ribs	rib	NNS
60025	1790	21	,	,	,
60025	1790	22	sprinkle	sprinkle	VB
60025	1790	23	a	a	DT
60025	1790	24	little	little	JJ
60025	1790	25	salt	salt	NN
60025	1790	26	and	and	CC
60025	1790	27	pepper	pepper	NN
60025	1790	28	,	,	,
60025	1790	29	and	and	CC
60025	1790	30	squeeze	squeeze	VB
60025	1790	31	on	on	IN
60025	1790	32	some	some	DT
60025	1790	33	lemon	lemon	NN
60025	1790	34	juice	juice	NN
60025	1790	35	.	.	.
60025	1791	1	It	-PRON-	PRP
60025	1791	2	should	should	MD
60025	1791	3	be	be	VB
60025	1791	4	accompanied	accompany	VBN
60025	1791	5	by	by	IN
60025	1791	6	asparagus	asparagus	NN
60025	1791	7	,	,	,
60025	1791	8	green	green	JJ
60025	1791	9	peas	pea	NNS
60025	1791	10	,	,	,
60025	1791	11	and	and	CC
60025	1791	12	lettuce	lettuce	NN
60025	1791	13	.	.	.
60025	1792	1	MUTTON	MUTTON	NNP
60025	1792	2	HAMS	HAMS	NNP
60025	1792	3	.	.	.
60025	1793	1	Take	take	VB
60025	1793	2	large	large	JJ
60025	1793	3	fine	fine	JJ
60025	1793	4	legs	leg	NNS
60025	1793	5	of	of	IN
60025	1793	6	mutton	mutton	NN
60025	1793	7	freshly	freshly	RB
60025	1793	8	killed	kill	VBN
60025	1793	9	,	,	,
60025	1793	10	and	and	CC
60025	1793	11	wipe	wipe	VB
60025	1793	12	them	-PRON-	PRP
60025	1793	13	dry	dry	JJ
60025	1793	14	with	with	IN
60025	1793	15	a	a	DT
60025	1793	16	clean	clean	JJ
60025	1793	17	towel	towel	NN
60025	1793	18	.	.	.
60025	1794	1	Allow	allow	VB
60025	1794	2	to	to	IN
60025	1794	3	each	each	DT
60025	1794	4	ham	ham	NN
60025	1794	5	half	half	PDT
60025	1794	6	a	a	DT
60025	1794	7	pound	pound	NN
60025	1794	8	of	of	IN
60025	1794	9	salt	salt	NN
60025	1794	10	,	,	,
60025	1794	11	and	and	CC
60025	1794	12	an	an	DT
60025	1794	13	ounce	ounce	NN
60025	1794	14	of	of	IN
60025	1794	15	saltpetre	saltpetre	NNP
60025	1794	16	,	,	,
60025	1794	17	and	and	CC
60025	1794	18	half	half	PDT
60025	1794	19	a	a	DT
60025	1794	20	pound	pound	NN
60025	1794	21	of	of	IN
60025	1794	22	brown	brown	JJ
60025	1794	23	sugar	sugar	NN
60025	1794	24	,	,	,
60025	1794	25	all	all	DT
60025	1794	26	mixed	mix	VBN
60025	1794	27	together	together	RB
60025	1794	28	,	,	,
60025	1794	29	slightly	slightly	RB
60025	1794	30	heated	heat	VBN
60025	1794	31	over	over	IN
60025	1794	32	the	the	DT
60025	1794	33	fire	fire	NN
60025	1794	34	,	,	,
60025	1794	35	and	and	CC
60025	1794	36	then	then	RB
60025	1794	37	well	well	RB
60025	1794	38	rubbed	rub	VBD
60025	1794	39	into	into	IN
60025	1794	40	the	the	DT
60025	1794	41	meat	meat	NN
60025	1794	42	.	.	.
60025	1795	1	Put	put	VB
60025	1795	2	the	the	DT
60025	1795	3	hams	ham	NNS
60025	1795	4	into	into	IN
60025	1795	5	a	a	DT
60025	1795	6	salting	salt	VBG
60025	1795	7	-	-	HYPH
60025	1795	8	tub	tub	NN
60025	1795	9	,	,	,
60025	1795	10	and	and	CC
60025	1795	11	keep	keep	VB
60025	1795	12	them	-PRON-	PRP
60025	1795	13	there	there	EX
60025	1795	14	two	two	CD
60025	1795	15	or	or	CC
60025	1795	16	three	three	CD
60025	1795	17	days	day	NNS
60025	1795	18	,	,	,
60025	1795	19	turning	turn	VBG
60025	1795	20	and	and	CC
60025	1795	21	rubbing	rub	VBG
60025	1795	22	them	-PRON-	PRP
60025	1795	23	frequently	frequently	RB
60025	1795	24	.	.	.
60025	1796	1	Then	then	RB
60025	1796	2	make	make	VB
60025	1796	3	a	a	DT
60025	1796	4	mixture	mixture	NN
60025	1796	5	,	,	,
60025	1796	6	(	(	-LRB-
60025	1796	7	allowing	allow	VBG
60025	1796	8	to	to	IN
60025	1796	9	each	each	DT
60025	1796	10	ham	ham	NN
60025	1796	11	half	half	PDT
60025	1796	12	a	a	DT
60025	1796	13	pound	pound	NN
60025	1796	14	more	more	JJR
60025	1796	15	of	of	IN
60025	1796	16	brown	brown	JJ
60025	1796	17	sugar	sugar	NN
60025	1796	18	,	,	,
60025	1796	19	the	the	DT
60025	1796	20	same	same	JJ
60025	1796	21	of	of	IN
60025	1796	22	salt	salt	NN
60025	1796	23	,	,	,
60025	1796	24	and	and	CC
60025	1796	25	an	an	DT
60025	1796	26	ounce	ounce	NN
60025	1796	27	of	of	IN
60025	1796	28	saltpetre	saltpetre	NNP
60025	1796	29	,	,	,
60025	1796	30	pounded	pound	VBD
60025	1796	31	fine	fine	JJ
60025	1796	32	,	,	,
60025	1796	33	with	with	IN
60025	1796	34	an	an	DT
60025	1796	35	ounce	ounce	NN
60025	1796	36	of	of	IN
60025	1796	37	black	black	JJ
60025	1796	38	pepper	pepper	NN
60025	1796	39	,	,	,
60025	1796	40	and	and	CC
60025	1796	41	an	an	DT
60025	1796	42	ounce	ounce	NN
60025	1796	43	of	of	IN
60025	1796	44	cloves	clove	NNS
60025	1796	45	,	,	,
60025	1796	46	)	)	-RRB-
60025	1796	47	and	and	CC
60025	1796	48	heat	heat	VB
60025	1796	49	this	this	DT
60025	1796	50	mixture	mixture	NN
60025	1796	51	a	a	DT
60025	1796	52	few	few	JJ
60025	1796	53	minutes	minute	NNS
60025	1796	54	.	.	.
60025	1797	1	Take	take	VB
60025	1797	2	the	the	DT
60025	1797	3	hams	ham	NNS
60025	1797	4	out	out	IN
60025	1797	5	of	of	IN
60025	1797	6	the	the	DT
60025	1797	7	tub	tub	NN
60025	1797	8	,	,	,
60025	1797	9	wipe	wipe	VB
60025	1797	10	them	-PRON-	PRP
60025	1797	11	dry	dry	RB
60025	1797	12	,	,	,
60025	1797	13	and	and	CC
60025	1797	14	then	then	RB
60025	1797	15	rub	rub	VB
60025	1797	16	into	into	IN
60025	1797	17	them	-PRON-	PRP
60025	1797	18	this	this	DT
60025	1797	19	second	second	JJ
60025	1797	20	mixture	mixture	NN
60025	1797	21	.	.	.
60025	1798	1	Clean	clean	VB
60025	1798	2	the	the	DT
60025	1798	3	salting	salt	VBG
60025	1798	4	-	-	HYPH
60025	1798	5	tub	tub	NN
60025	1798	6	,	,	,
60025	1798	7	and	and	CC
60025	1798	8	return	return	VB
60025	1798	9	the	the	DT
60025	1798	10	hams	ham	NNS
60025	1798	11	to	to	IN
60025	1798	12	it	-PRON-	PRP
60025	1798	13	.	.	.
60025	1799	1	Cover	cover	VB
60025	1799	2	them	-PRON-	PRP
60025	1799	3	,	,	,
60025	1799	4	and	and	CC
60025	1799	5	let	let	VB
60025	1799	6	them	-PRON-	PRP
60025	1799	7	lie	lie	VB
60025	1799	8	for	for	IN
60025	1799	9	a	a	DT
60025	1799	10	fortnight	fortnight	NN
60025	1799	11	,	,	,
60025	1799	12	turning	turn	VBG
60025	1799	13	them	-PRON-	PRP
60025	1799	14	several	several	JJ
60025	1799	15	times	time	NNS
60025	1799	16	,	,	,
60025	1799	17	and	and	CC
60025	1799	18	basting	baste	VBG
60025	1799	19	them	-PRON-	PRP
60025	1799	20	with	with	IN
60025	1799	21	the	the	DT
60025	1799	22	liquid	liquid	NN
60025	1799	23	.	.	.
60025	1800	1	Then	then	RB
60025	1800	2	smoke	smoke	VB
60025	1800	3	them	-PRON-	PRP
60025	1800	4	a	a	DT
60025	1800	5	fortnight	fortnight	NN
60025	1800	6	,	,	,
60025	1800	7	using	use	VBG
60025	1800	8	for	for	IN
60025	1800	9	the	the	DT
60025	1800	10	fire	fire	NN
60025	1800	11	green	green	NNP
60025	1800	12	birch	birch	NNP
60025	1800	13	,	,	,
60025	1800	14	oak	oak	NN
60025	1800	15	,	,	,
60025	1800	16	hickory	hickory	NN
60025	1800	17	,	,	,
60025	1800	18	or	or	CC
60025	1800	19	corn	corn	NN
60025	1800	20	-	-	HYPH
60025	1800	21	cobs	cobs	NN
60025	1800	22	.	.	.
60025	1801	1	Sow	sow	VB
60025	1801	2	them	-PRON-	PRP
60025	1801	3	up	up	RP
60025	1801	4	in	in	IN
60025	1801	5	new	new	JJ
60025	1801	6	cloths	cloth	NNS
60025	1801	7	and	and	CC
60025	1801	8	white	white	JJ
60025	1801	9	-	-	HYPH
60025	1801	10	wash	wash	VB
60025	1801	11	the	the	DT
60025	1801	12	outside	outside	NN
60025	1801	13	of	of	IN
60025	1801	14	the	the	DT
60025	1801	15	covers	cover	NNS
60025	1801	16	.	.	.
60025	1802	1	PORK	PORK	NNP
60025	1802	2	,	,	,
60025	1802	3	HAM	HAM	NNP
60025	1802	4	,	,	,
60025	1802	5	&	&	CC
60025	1802	6	c.	c.	NNP
60025	1802	7	GENERAL	GENERAL	NNP
60025	1802	8	REMARKS	REMARKS	NNP
60025	1802	9	.	.	.
60025	1803	1	In	in	IN
60025	1803	2	cutting	cut	VBG
60025	1803	3	up	up	RP
60025	1803	4	pork	pork	NN
60025	1803	5	,	,	,
60025	1803	6	you	-PRON-	PRP
60025	1803	7	have	have	VBP
60025	1803	8	the	the	DT
60025	1803	9	spare	spare	JJ
60025	1803	10	-	-	HYPH
60025	1803	11	rib	rib	NN
60025	1803	12	,	,	,
60025	1803	13	shoulder	shoulder	NN
60025	1803	14	,	,	,
60025	1803	15	griskin	griskin	NNP
60025	1803	16	or	or	CC
60025	1803	17	chine	chine	NN
60025	1803	18	,	,	,
60025	1803	19	the	the	DT
60025	1803	20	loin	loin	NN
60025	1803	21	,	,	,
60025	1803	22	middlings	middling	NNS
60025	1803	23	and	and	CC
60025	1803	24	leg	leg	NN
60025	1803	25	;	;	:
60025	1803	26	the	the	DT
60025	1803	27	head	head	NN
60025	1803	28	,	,	,
60025	1803	29	feet	foot	NNS
60025	1803	30	,	,	,
60025	1803	31	heart	heart	NN
60025	1803	32	and	and	CC
60025	1803	33	liver	liver	NN
60025	1803	34	.	.	.
60025	1804	1	On	on	IN
60025	1804	2	the	the	DT
60025	1804	3	spare	spare	JJ
60025	1804	4	-	-	HYPH
60025	1804	5	rib	rib	NN
60025	1804	6	and	and	CC
60025	1804	7	chine	chine	NN
60025	1804	8	there	there	EX
60025	1804	9	is	be	VBZ
60025	1804	10	but	but	CC
60025	1804	11	little	little	JJ
60025	1804	12	meat	meat	NN
60025	1804	13	,	,	,
60025	1804	14	and	and	CC
60025	1804	15	the	the	DT
60025	1804	16	pieces	piece	NNS
60025	1804	17	called	call	VBD
60025	1804	18	middlings	middling	NNS
60025	1804	19	consist	consist	VBP
60025	1804	20	almost	almost	RB
60025	1804	21	entirely	entirely	RB
60025	1804	22	of	of	IN
60025	1804	23	fat	fat	NN
60025	1804	24	.	.	.
60025	1805	1	The	the	DT
60025	1805	2	best	good	JJS
60025	1805	3	parts	part	NNS
60025	1805	4	are	be	VBP
60025	1805	5	the	the	DT
60025	1805	6	loin	loin	NN
60025	1805	7	,	,	,
60025	1805	8	and	and	CC
60025	1805	9	the	the	DT
60025	1805	10	leg	leg	NN
60025	1805	11	or	or	CC
60025	1805	12	hind	hind	NN
60025	1805	13	quarter	quarter	NN
60025	1805	14	.	.	.
60025	1806	1	Hogs	hog	NNS
60025	1806	2	make	make	VBP
60025	1806	3	the	the	DT
60025	1806	4	best	good	JJS
60025	1806	5	pork	pork	NN
60025	1806	6	when	when	WRB
60025	1806	7	from	from	IN
60025	1806	8	two	two	CD
60025	1806	9	and	and	CC
60025	1806	10	a	a	DT
60025	1806	11	half	half	NN
60025	1806	12	to	to	TO
60025	1806	13	four	four	CD
60025	1806	14	years	year	NNS
60025	1806	15	old	old	JJ
60025	1806	16	.	.	.
60025	1807	1	They	-PRON-	PRP
60025	1807	2	should	should	MD
60025	1807	3	be	be	VB
60025	1807	4	kept	keep	VBN
60025	1807	5	up	up	RP
60025	1807	6	and	and	CC
60025	1807	7	fed	feed	VBN
60025	1807	8	with	with	IN
60025	1807	9	corn	corn	NN
60025	1807	10	at	at	IN
60025	1807	11	least	least	JJS
60025	1807	12	six	six	CD
60025	1807	13	weeks	week	NNS
60025	1807	14	before	before	IN
60025	1807	15	they	-PRON-	PRP
60025	1807	16	are	be	VBP
60025	1807	17	killed	kill	VBN
60025	1807	18	,	,	,
60025	1807	19	or	or	CC
60025	1807	20	their	-PRON-	PRP$
60025	1807	21	flesh	flesh	NN
60025	1807	22	will	will	MD
60025	1807	23	acquire	acquire	VB
60025	1807	24	a	a	DT
60025	1807	25	disagreeable	disagreeable	JJ
60025	1807	26	taste	taste	NN
60025	1807	27	from	from	IN
60025	1807	28	the	the	DT
60025	1807	29	trash	trash	NN
60025	1807	30	and	and	CC
60025	1807	31	offal	offal	NN
60025	1807	32	which	which	WDT
60025	1807	33	they	-PRON-	PRP
60025	1807	34	eat	eat	VBP
60025	1807	35	when	when	WRB
60025	1807	36	running	run	VBG
60025	1807	37	at	at	IN
60025	1807	38	large	large	JJ
60025	1807	39	.	.	.
60025	1808	1	The	the	DT
60025	1808	2	Portuguese	portuguese	JJ
60025	1808	3	pork	pork	NN
60025	1808	4	,	,	,
60025	1808	5	which	which	WDT
60025	1808	6	is	be	VBZ
60025	1808	7	fed	feed	VBN
60025	1808	8	on	on	IN
60025	1808	9	chestnuts	chestnut	NNS
60025	1808	10	,	,	,
60025	1808	11	is	be	VBZ
60025	1808	12	perhaps	perhaps	RB
60025	1808	13	the	the	DT
60025	1808	14	finest	fine	JJS
60025	1808	15	in	in	IN
60025	1808	16	the	the	DT
60025	1808	17	world	world	NN
60025	1808	18	.	.	.
60025	1809	1	If	if	IN
60025	1809	2	the	the	DT
60025	1809	3	meat	meat	NN
60025	1809	4	is	be	VBZ
60025	1809	5	young	young	JJ
60025	1809	6	,	,	,
60025	1809	7	the	the	DT
60025	1809	8	lean	lean	NN
60025	1809	9	will	will	MD
60025	1809	10	break	break	VB
60025	1809	11	on	on	RP
60025	1809	12	being	be	VBG
60025	1809	13	pinched	pinch	VBN
60025	1809	14	,	,	,
60025	1809	15	and	and	CC
60025	1809	16	the	the	DT
60025	1809	17	skin	skin	NN
60025	1809	18	will	will	MD
60025	1809	19	dent	dent	VB
60025	1809	20	by	by	IN
60025	1809	21	nipping	nip	VBG
60025	1809	22	it	-PRON-	PRP
60025	1809	23	with	with	IN
60025	1809	24	the	the	DT
60025	1809	25	fingers	finger	NNS
60025	1809	26	;	;	:
60025	1809	27	the	the	DT
60025	1809	28	fat	fat	NN
60025	1809	29	will	will	MD
60025	1809	30	be	be	VB
60025	1809	31	white	white	JJ
60025	1809	32	,	,	,
60025	1809	33	soft	soft	JJ
60025	1809	34	,	,	,
60025	1809	35	and	and	CC
60025	1809	36	pulpy	pulpy	NN
60025	1809	37	.	.	.
60025	1810	1	If	if	IN
60025	1810	2	the	the	DT
60025	1810	3	skin	skin	NN
60025	1810	4	or	or	CC
60025	1810	5	rind	rind	NN
60025	1810	6	is	be	VBZ
60025	1810	7	rough	rough	JJ
60025	1810	8	,	,	,
60025	1810	9	and	and	CC
60025	1810	10	can	can	MD
60025	1810	11	not	not	RB
60025	1810	12	be	be	VB
60025	1810	13	nipped	nip	VBN
60025	1810	14	,	,	,
60025	1810	15	it	-PRON-	PRP
60025	1810	16	is	be	VBZ
60025	1810	17	old	old	JJ
60025	1810	18	.	.	.
60025	1811	1	Hams	ham	NNS
60025	1811	2	that	that	WDT
60025	1811	3	have	have	VBP
60025	1811	4	short	short	JJ
60025	1811	5	shank	shank	NNS
60025	1811	6	-	-	HYPH
60025	1811	7	bones	bone	NNS
60025	1811	8	,	,	,
60025	1811	9	are	be	VBP
60025	1811	10	generally	generally	RB
60025	1811	11	preferred	prefer	VBN
60025	1811	12	.	.	.
60025	1812	1	If	if	IN
60025	1812	2	you	-PRON-	PRP
60025	1812	3	put	put	VBP
60025	1812	4	a	a	DT
60025	1812	5	knife	knife	NN
60025	1812	6	under	under	IN
60025	1812	7	the	the	DT
60025	1812	8	bone	bone	NN
60025	1812	9	of	of	IN
60025	1812	10	a	a	DT
60025	1812	11	ham	ham	NN
60025	1812	12	,	,	,
60025	1812	13	and	and	CC
60025	1812	14	it	-PRON-	PRP
60025	1812	15	comes	come	VBZ
60025	1812	16	out	out	RP
60025	1812	17	clean	clean	JJ
60025	1812	18	,	,	,
60025	1812	19	the	the	DT
60025	1812	20	meat	meat	NN
60025	1812	21	is	be	VBZ
60025	1812	22	good	good	JJ
60025	1812	23	;	;	:
60025	1812	24	but	but	CC
60025	1812	25	quite	quite	PDT
60025	1812	26	the	the	DT
60025	1812	27	contrary	contrary	NN
60025	1812	28	if	if	IN
60025	1812	29	the	the	DT
60025	1812	30	knife	knife	NN
60025	1812	31	appears	appear	VBZ
60025	1812	32	smeared	smear	VBN
60025	1812	33	and	and	CC
60025	1812	34	slimy	slimy	NN
60025	1812	35	.	.	.
60025	1813	1	In	in	IN
60025	1813	2	good	good	JJ
60025	1813	3	bacon	bacon	NN
60025	1813	4	the	the	DT
60025	1813	5	fat	fat	NN
60025	1813	6	is	be	VBZ
60025	1813	7	white	white	JJ
60025	1813	8	,	,	,
60025	1813	9	and	and	CC
60025	1813	10	the	the	DT
60025	1813	11	lean	lean	JJ
60025	1813	12	sticks	stick	NNS
60025	1813	13	close	close	RB
60025	1813	14	to	to	IN
60025	1813	15	the	the	DT
60025	1813	16	bone	bone	NN
60025	1813	17	;	;	:
60025	1813	18	if	if	IN
60025	1813	19	it	-PRON-	PRP
60025	1813	20	is	be	VBZ
60025	1813	21	streaked	streak	VBN
60025	1813	22	with	with	IN
60025	1813	23	yellow	yellow	NN
60025	1813	24	,	,	,
60025	1813	25	the	the	DT
60025	1813	26	meat	meat	NN
60025	1813	27	is	be	VBZ
60025	1813	28	rusty	rusty	JJ
60025	1813	29	,	,	,
60025	1813	30	and	and	CC
60025	1813	31	unfit	unfit	JJ
60025	1813	32	to	to	TO
60025	1813	33	eat	eat	VB
60025	1813	34	.	.	.
60025	1814	1	Pork	pork	NN
60025	1814	2	in	in	IN
60025	1814	3	every	every	DT
60025	1814	4	form	form	NN
60025	1814	5	should	should	MD
60025	1814	6	be	be	VB
60025	1814	7	thoroughly	thoroughly	RB
60025	1814	8	cooked	cook	VBN
60025	1814	9	.	.	.
60025	1815	1	If	if	IN
60025	1815	2	the	the	DT
60025	1815	3	least	least	JJS
60025	1815	4	under	under	RB
60025	1815	5	-	-	HYPH
60025	1815	6	done	do	VBN
60025	1815	7	,	,	,
60025	1815	8	it	-PRON-	PRP
60025	1815	9	is	be	VBZ
60025	1815	10	distrusting	distrust	VBG
60025	1815	11	and	and	CC
60025	1815	12	unwholesome	unwholesome	NN
60025	1815	13	.	.	.
60025	1816	1	TO	to	TO
60025	1816	2	ROAST	ROAST	NNP
60025	1816	3	A	a	DT
60025	1816	4	PIG	pig	NN
60025	1816	5	.	.	.
60025	1817	1	Begin	begin	VB
60025	1817	2	your	-PRON-	PRP$
60025	1817	3	preparations	preparation	NNS
60025	1817	4	by	by	IN
60025	1817	5	making	make	VBG
60025	1817	6	the	the	DT
60025	1817	7	stuffing	stuffing	NN
60025	1817	8	.	.	.
60025	1818	1	Take	take	VB
60025	1818	2	a	a	DT
60025	1818	3	sufficient	sufficient	JJ
60025	1818	4	quantity	quantity	NN
60025	1818	5	of	of	IN
60025	1818	6	grated	grate	VBN
60025	1818	7	stale	stale	JJ
60025	1818	8	bread	bread	NN
60025	1818	9	,	,	,
60025	1818	10	and	and	CC
60025	1818	11	mix	mix	VB
60025	1818	12	it	-PRON-	PRP
60025	1818	13	with	with	IN
60025	1818	14	sage	sage	NN
60025	1818	15	and	and	CC
60025	1818	16	sweet	sweet	JJ
60025	1818	17	marjoram	marjoram	NNP
60025	1818	18	rubbed	rub	VBD
60025	1818	19	fine	fine	JJ
60025	1818	20	or	or	CC
60025	1818	21	powdered	powder	VBD
60025	1818	22	;	;	:
60025	1818	23	also	also	RB
60025	1818	24	some	some	DT
60025	1818	25	grated	grate	VBN
60025	1818	26	lemon	lemon	NN
60025	1818	27	-	-	HYPH
60025	1818	28	peel	peel	NN
60025	1818	29	.	.	.
60025	1819	1	Season	season	VB
60025	1819	2	it	-PRON-	PRP
60025	1819	3	with	with	IN
60025	1819	4	pepper	pepper	NN
60025	1819	5	,	,	,
60025	1819	6	salt	salt	NN
60025	1819	7	,	,	,
60025	1819	8	powdered	powdered	JJ
60025	1819	9	nutmeg	nutmeg	NN
60025	1819	10	and	and	CC
60025	1819	11	mace	mace	NN
60025	1819	12	;	;	:
60025	1819	13	mix	mix	VB
60025	1819	14	in	in	IN
60025	1819	15	butter	butter	NN
60025	1819	16	enough	enough	RB
60025	1819	17	to	to	TO
60025	1819	18	moisten	moisten	VB
60025	1819	19	it	-PRON-	PRP
60025	1819	20	,	,	,
60025	1819	21	and	and	CC
60025	1819	22	some	some	DT
60025	1819	23	beaten	beat	VBN
60025	1819	24	yolk	yolk	NN
60025	1819	25	of	of	IN
60025	1819	26	egg	egg	NN
60025	1819	27	to	to	TO
60025	1819	28	bind	bind	VB
60025	1819	29	it	-PRON-	PRP
60025	1819	30	.	.	.
60025	1820	1	Let	let	VB
60025	1820	2	the	the	DT
60025	1820	3	whole	whole	NN
60025	1820	4	be	be	VB
60025	1820	5	very	very	RB
60025	1820	6	well	well	RB
60025	1820	7	incorporated	incorporated	JJ
60025	1820	8	.	.	.
60025	1821	1	The	the	DT
60025	1821	2	pig	pig	NN
60025	1821	3	should	should	MD
60025	1821	4	be	be	VB
60025	1821	5	newly	newly	RB
60025	1821	6	killed	kill	VBN
60025	1821	7	,	,	,
60025	1821	8	(	(	-LRB-
60025	1821	9	that	that	DT
60025	1821	10	morning	morning	NN
60025	1821	11	if	if	IN
60025	1821	12	possible	possible	JJ
60025	1821	13	,	,	,
60025	1821	14	)	)	-RRB-
60025	1821	15	nicely	nicely	RB
60025	1821	16	cleaned	clean	VBN
60025	1821	17	,	,	,
60025	1821	18	fat	fat	JJ
60025	1821	19	,	,	,
60025	1821	20	and	and	CC
60025	1821	21	not	not	RB
60025	1821	22	too	too	RB
60025	1821	23	large	large	JJ
60025	1821	24	.	.	.
60025	1822	1	Wash	wash	VB
60025	1822	2	it	-PRON-	PRP
60025	1822	3	well	well	RB
60025	1822	4	in	in	IN
60025	1822	5	cold	cold	JJ
60025	1822	6	water	water	NN
60025	1822	7	,	,	,
60025	1822	8	and	and	CC
60025	1822	9	cut	cut	VBD
60025	1822	10	off	off	RP
60025	1822	11	the	the	DT
60025	1822	12	feet	foot	NNS
60025	1822	13	close	close	JJ
60025	1822	14	to	to	IN
60025	1822	15	the	the	DT
60025	1822	16	joints	joint	NNS
60025	1822	17	,	,	,
60025	1822	18	leaving	leave	VBG
60025	1822	19	some	some	DT
60025	1822	20	skin	skin	NN
60025	1822	21	all	all	DT
60025	1822	22	round	round	VBP
60025	1822	23	to	to	TO
60025	1822	24	fold	fold	VB
60025	1822	25	over	over	RP
60025	1822	26	the	the	DT
60025	1822	27	ends	end	NNS
60025	1822	28	.	.	.
60025	1823	1	Take	take	VB
60025	1823	2	out	out	RP
60025	1823	3	the	the	DT
60025	1823	4	liver	liver	NN
60025	1823	5	and	and	CC
60025	1823	6	heart	heart	NN
60025	1823	7	,	,	,
60025	1823	8	and	and	CC
60025	1823	9	reserve	reserve	VB
60025	1823	10	them	-PRON-	PRP
60025	1823	11	,	,	,
60025	1823	12	with	with	IN
60025	1823	13	the	the	DT
60025	1823	14	feet	foot	NNS
60025	1823	15	,	,	,
60025	1823	16	to	to	TO
60025	1823	17	make	make	VB
60025	1823	18	the	the	DT
60025	1823	19	gravy	gravy	NN
60025	1823	20	.	.	.
60025	1824	1	Truss	Truss	NNP
60025	1824	2	back	back	VBP
60025	1824	3	the	the	DT
60025	1824	4	legs	leg	NNS
60025	1824	5	.	.	.
60025	1825	1	Fill	fill	VB
60025	1825	2	the	the	DT
60025	1825	3	body	body	NN
60025	1825	4	with	with	IN
60025	1825	5	the	the	DT
60025	1825	6	stuffing	stuffing	NN
60025	1825	7	(	(	-LRB-
60025	1825	8	it	-PRON-	PRP
60025	1825	9	must	must	MD
60025	1825	10	be	be	VB
60025	1825	11	quite	quite	RB
60025	1825	12	full	full	JJ
60025	1825	13	)	)	-RRB-
60025	1825	14	and	and	CC
60025	1825	15	then	then	RB
60025	1825	16	sew	sew	VB
60025	1825	17	it	-PRON-	PRP
60025	1825	18	up	up	RP
60025	1825	19	,	,	,
60025	1825	20	or	or	CC
60025	1825	21	tie	tie	VB
60025	1825	22	it	-PRON-	PRP
60025	1825	23	round	round	RB
60025	1825	24	with	with	IN
60025	1825	25	a	a	DT
60025	1825	26	buttered	butter	VBN
60025	1825	27	twine	twine	NN
60025	1825	28	.	.	.
60025	1826	1	Put	put	VB
60025	1826	2	the	the	DT
60025	1826	3	pig	pig	NN
60025	1826	4	on	on	IN
60025	1826	5	the	the	DT
60025	1826	6	spit	spit	NN
60025	1826	7	,	,	,
60025	1826	8	and	and	CC
60025	1826	9	place	place	VB
60025	1826	10	it	-PRON-	PRP
60025	1826	11	before	before	IN
60025	1826	12	a	a	DT
60025	1826	13	clear	clear	JJ
60025	1826	14	brisk	brisk	JJ
60025	1826	15	fire	fire	NN
60025	1826	16	,	,	,
60025	1826	17	but	but	CC
60025	1826	18	not	not	RB
60025	1826	19	too	too	RB
60025	1826	20	near	near	RB
60025	1826	21	lest	l	JJS
60025	1826	22	it	-PRON-	PRP
60025	1826	23	scorch	scorch	VBD
60025	1826	24	.	.	.
60025	1827	1	The	the	DT
60025	1827	2	fire	fire	NN
60025	1827	3	should	should	MD
60025	1827	4	be	be	VB
60025	1827	5	largest	large	JJS
60025	1827	6	at	at	IN
60025	1827	7	the	the	DT
60025	1827	8	ends	end	NNS
60025	1827	9	,	,	,
60025	1827	10	that	that	IN
60025	1827	11	the	the	DT
60025	1827	12	middle	middle	NN
60025	1827	13	of	of	IN
60025	1827	14	the	the	DT
60025	1827	15	pig	pig	NN
60025	1827	16	may	may	MD
60025	1827	17	not	not	RB
60025	1827	18	be	be	VB
60025	1827	19	done	do	VBN
60025	1827	20	before	before	IN
60025	1827	21	the	the	DT
60025	1827	22	extremities	extremity	NNS
60025	1827	23	.	.	.
60025	1828	1	If	if	IN
60025	1828	2	you	-PRON-	PRP
60025	1828	3	find	find	VBP
60025	1828	4	the	the	DT
60025	1828	5	heat	heat	NN
60025	1828	6	too	too	RB
60025	1828	7	great	great	JJ
60025	1828	8	in	in	IN
60025	1828	9	the	the	DT
60025	1828	10	centre	centre	NN
60025	1828	11	,	,	,
60025	1828	12	you	-PRON-	PRP
60025	1828	13	may	may	MD
60025	1828	14	diminish	diminish	VB
60025	1828	15	it	-PRON-	PRP
60025	1828	16	by	by	IN
60025	1828	17	placing	place	VBG
60025	1828	18	a	a	DT
60025	1828	19	flat	flat	JJ
60025	1828	20	-	-	HYPH
60025	1828	21	iron	iron	NN
60025	1828	22	before	before	IN
60025	1828	23	the	the	DT
60025	1828	24	fire	fire	NN
60025	1828	25	.	.	.
60025	1829	1	When	when	WRB
60025	1829	2	you	-PRON-	PRP
60025	1829	3	first	first	RB
60025	1829	4	put	put	VBD
60025	1829	5	it	-PRON-	PRP
60025	1829	6	down	down	RP
60025	1829	7	,	,	,
60025	1829	8	wash	wash	VB
60025	1829	9	the	the	DT
60025	1829	10	pig	pig	NN
60025	1829	11	all	all	RB
60025	1829	12	over	over	RB
60025	1829	13	with	with	IN
60025	1829	14	salt	salt	NN
60025	1829	15	and	and	CC
60025	1829	16	water	water	NN
60025	1829	17	;	;	:
60025	1829	18	afterwards	afterwards	RB
60025	1829	19	rub	rub	VB
60025	1829	20	it	-PRON-	PRP
60025	1829	21	frequently	frequently	RB
60025	1829	22	with	with	IN
60025	1829	23	a	a	DT
60025	1829	24	feather	feather	NN
60025	1829	25	dipped	dip	VBN
60025	1829	26	in	in	IN
60025	1829	27	sweet	sweet	JJ
60025	1829	28	oil	oil	NN
60025	1829	29	,	,	,
60025	1829	30	or	or	CC
60025	1829	31	with	with	IN
60025	1829	32	fresh	fresh	JJ
60025	1829	33	butter	butter	NN
60025	1829	34	tied	tie	VBN
60025	1829	35	in	in	IN
60025	1829	36	a	a	DT
60025	1829	37	rag	rag	NN
60025	1829	38	.	.	.
60025	1830	1	If	if	IN
60025	1830	2	you	-PRON-	PRP
60025	1830	3	baste	baste	VBP
60025	1830	4	it	-PRON-	PRP
60025	1830	5	with	with	IN
60025	1830	6	any	any	DT
60025	1830	7	thing	thing	NN
60025	1830	8	else	else	RB
60025	1830	9	,	,	,
60025	1830	10	or	or	CC
60025	1830	11	with	with	IN
60025	1830	12	its	-PRON-	PRP$
60025	1830	13	own	own	JJ
60025	1830	14	dripping	dripping	NN
60025	1830	15	,	,	,
60025	1830	16	the	the	DT
60025	1830	17	skin	skin	NN
60025	1830	18	will	will	MD
60025	1830	19	not	not	RB
60025	1830	20	be	be	VB
60025	1830	21	crisp	crisp	JJ
60025	1830	22	.	.	.
60025	1831	1	Take	take	VB
60025	1831	2	care	care	NN
60025	1831	3	not	not	RB
60025	1831	4	to	to	TO
60025	1831	5	blister	blister	VB
60025	1831	6	or	or	CC
60025	1831	7	burn	burn	VB
60025	1831	8	the	the	DT
60025	1831	9	outside	outside	NN
60025	1831	10	by	by	IN
60025	1831	11	keeping	keep	VBG
60025	1831	12	it	-PRON-	PRP
60025	1831	13	too	too	RB
60025	1831	14	near	near	IN
60025	1831	15	the	the	DT
60025	1831	16	fire	fire	NN
60025	1831	17	.	.	.
60025	1832	1	A	a	DT
60025	1832	2	good	good	JJ
60025	1832	3	sized	sized	JJ
60025	1832	4	pig	pig	NN
60025	1832	5	will	will	MD
60025	1832	6	require	require	VB
60025	1832	7	at	at	RB
60025	1832	8	least	least	RBS
60025	1832	9	three	three	CD
60025	1832	10	hours	hour	NNS
60025	1832	11	'	'	POS
60025	1832	12	roasting	roasting	NN
60025	1832	13	.	.	.
60025	1833	1	Unless	unless	IN
60025	1833	2	a	a	DT
60025	1833	3	pig	pig	NN
60025	1833	4	is	be	VBZ
60025	1833	5	very	very	RB
60025	1833	6	small	small	JJ
60025	1833	7	it	-PRON-	PRP
60025	1833	8	is	be	VBZ
60025	1833	9	seldom	seldom	RB
60025	1833	10	sent	send	VBN
60025	1833	11	to	to	TO
60025	1833	12	table	table	NN
60025	1833	13	whole	whole	JJ
60025	1833	14	.	.	.
60025	1834	1	Take	take	VB
60025	1834	2	the	the	DT
60025	1834	3	spit	spit	NN
60025	1834	4	from	from	IN
60025	1834	5	the	the	DT
60025	1834	6	fire	fire	NN
60025	1834	7	,	,	,
60025	1834	8	and	and	CC
60025	1834	9	place	place	VB
60025	1834	10	it	-PRON-	PRP
60025	1834	11	across	across	IN
60025	1834	12	a	a	DT
60025	1834	13	large	large	JJ
60025	1834	14	dish	dish	NN
60025	1834	15	:	:	:
60025	1834	16	then	then	RB
60025	1834	17	,	,	,
60025	1834	18	having	have	VBG
60025	1834	19	cut	cut	VBN
60025	1834	20	off	off	RP
60025	1834	21	the	the	DT
60025	1834	22	head	head	NN
60025	1834	23	with	with	IN
60025	1834	24	a	a	DT
60025	1834	25	sharp	sharp	JJ
60025	1834	26	knife	knife	NN
60025	1834	27	,	,	,
60025	1834	28	and	and	CC
60025	1834	29	cut	cut	VBD
60025	1834	30	down	down	RP
60025	1834	31	the	the	DT
60025	1834	32	back	back	NN
60025	1834	33	,	,	,
60025	1834	34	slip	slip	VB
60025	1834	35	the	the	DT
60025	1834	36	spit	spit	NN
60025	1834	37	out	out	RP
60025	1834	38	.	.	.
60025	1835	1	Lay	lay	VB
60025	1835	2	the	the	DT
60025	1835	3	two	two	CD
60025	1835	4	halves	half	NNS
60025	1835	5	of	of	IN
60025	1835	6	the	the	DT
60025	1835	7	body	body	NN
60025	1835	8	close	close	RB
60025	1835	9	together	together	RB
60025	1835	10	in	in	IN
60025	1835	11	the	the	DT
60025	1835	12	dish	dish	NN
60025	1835	13	,	,	,
60025	1835	14	and	and	CC
60025	1835	15	place	place	VB
60025	1835	16	half	half	PDT
60025	1835	17	the	the	DT
60025	1835	18	head	head	NN
60025	1835	19	on	on	IN
60025	1835	20	each	each	DT
60025	1835	21	side	side	NN
60025	1835	22	.	.	.
60025	1836	1	Garnish	garnish	VB
60025	1836	2	with	with	IN
60025	1836	3	sliced	slice	VBN
60025	1836	4	lemon	lemon	NN
60025	1836	5	.	.	.
60025	1837	1	For	for	IN
60025	1837	2	the	the	DT
60025	1837	3	gravy,--take	gravy,--take	NNP
60025	1837	4	that	that	IN
60025	1837	5	from	from	IN
60025	1837	6	the	the	DT
60025	1837	7	dripping	dripping	JJ
60025	1837	8	-	-	HYPH
60025	1837	9	pan	pan	NN
60025	1837	10	and	and	CC
60025	1837	11	skim	skim	NNP
60025	1837	12	it	-PRON-	PRP
60025	1837	13	well	well	RB
60025	1837	14	.	.	.
60025	1838	1	Having	have	VBG
60025	1838	2	boiled	boil	VBN
60025	1838	3	the	the	DT
60025	1838	4	heart	heart	NN
60025	1838	5	,	,	,
60025	1838	6	liver	liver	NN
60025	1838	7	,	,	,
60025	1838	8	and	and	CC
60025	1838	9	feet	foot	NNS
60025	1838	10	,	,	,
60025	1838	11	with	with	IN
60025	1838	12	some	some	DT
60025	1838	13	minced	mince	VBN
60025	1838	14	sage	sage	NN
60025	1838	15	in	in	IN
60025	1838	16	a	a	DT
60025	1838	17	very	very	RB
60025	1838	18	little	little	JJ
60025	1838	19	water	water	NN
60025	1838	20	,	,	,
60025	1838	21	cut	cut	VBD
60025	1838	22	the	the	DT
60025	1838	23	meat	meat	NN
60025	1838	24	from	from	IN
60025	1838	25	the	the	DT
60025	1838	26	feet	foot	NNS
60025	1838	27	,	,	,
60025	1838	28	and	and	CC
60025	1838	29	chop	chop	VB
60025	1838	30	it	-PRON-	PRP
60025	1838	31	.	.	.
60025	1839	1	Chop	chop	NN
60025	1839	2	also	also	RB
60025	1839	3	the	the	DT
60025	1839	4	liver	liver	NN
60025	1839	5	and	and	CC
60025	1839	6	heart	heart	NN
60025	1839	7	.	.	.
60025	1840	1	Put	put	VB
60025	1840	2	all	all	DT
60025	1840	3	into	into	IN
60025	1840	4	a	a	DT
60025	1840	5	small	small	JJ
60025	1840	6	sauce	sauce	NN
60025	1840	7	-	-	HYPH
60025	1840	8	pan	pan	NN
60025	1840	9	,	,	,
60025	1840	10	adding	add	VBG
60025	1840	11	a	a	DT
60025	1840	12	little	little	JJ
60025	1840	13	of	of	IN
60025	1840	14	the	the	DT
60025	1840	15	water	water	NN
60025	1840	16	that	that	WDT
60025	1840	17	they	-PRON-	PRP
60025	1840	18	were	be	VBD
60025	1840	19	boiled	boil	VBN
60025	1840	20	in	in	RP
60025	1840	21	,	,	,
60025	1840	22	and	and	CC
60025	1840	23	some	some	DT
60025	1840	24	bits	bit	NNS
60025	1840	25	of	of	IN
60025	1840	26	butter	butter	NN
60025	1840	27	rolled	roll	VBN
60025	1840	28	in	in	IN
60025	1840	29	flour	flour	NN
60025	1840	30	.	.	.
60025	1841	1	Flavour	flavour	VB
60025	1841	2	it	-PRON-	PRP
60025	1841	3	with	with	IN
60025	1841	4	a	a	DT
60025	1841	5	glass	glass	NN
60025	1841	6	of	of	IN
60025	1841	7	Madeira	Madeira	NNP
60025	1841	8	,	,	,
60025	1841	9	and	and	CC
60025	1841	10	some	some	DT
60025	1841	11	grated	grate	VBN
60025	1841	12	nutmeg	nutmeg	NNS
60025	1841	13	.	.	.
60025	1842	1	Give	give	VB
60025	1842	2	it	-PRON-	PRP
60025	1842	3	a	a	DT
60025	1842	4	boil	boil	NN
60025	1842	5	up	up	RP
60025	1842	6	,	,	,
60025	1842	7	and	and	CC
60025	1842	8	send	send	VB
60025	1842	9	it	-PRON-	PRP
60025	1842	10	to	to	TO
60025	1842	11	table	table	VB
60025	1842	12	in	in	IN
60025	1842	13	a	a	DT
60025	1842	14	gravy	gravy	NN
60025	1842	15	-	-	HYPH
60025	1842	16	boat	boat	NN
60025	1842	17	.	.	.
60025	1843	1	You	-PRON-	PRP
60025	1843	2	may	may	MD
60025	1843	3	serve	serve	VB
60025	1843	4	up	up	RP
60025	1843	5	with	with	IN
60025	1843	6	the	the	DT
60025	1843	7	pig	pig	NN
60025	1843	8	,	,	,
60025	1843	9	apple	apple	NN
60025	1843	10	-	-	HYPH
60025	1843	11	sauce	sauce	NN
60025	1843	12	,	,	,
60025	1843	13	cranberry	cranberry	NN
60025	1843	14	-	-	HYPH
60025	1843	15	sauce	sauce	NN
60025	1843	16	,	,	,
60025	1843	17	or	or	CC
60025	1843	18	bread	bread	NN
60025	1843	19	-	-	HYPH
60025	1843	20	sauce	sauce	NN
60025	1843	21	in	in	IN
60025	1843	22	a	a	DT
60025	1843	23	small	small	JJ
60025	1843	24	tureen	tureen	NN
60025	1843	25	;	;	:
60025	1843	26	or	or	CC
60025	1843	27	currant	currant	JJ
60025	1843	28	jelly	jelly	RB
60025	1843	29	.	.	.
60025	1844	1	If	if	IN
60025	1844	2	you	-PRON-	PRP
60025	1844	3	bake	bake	VBP
60025	1844	4	the	the	DT
60025	1844	5	pig	pig	NN
60025	1844	6	instead	instead	RB
60025	1844	7	of	of	IN
60025	1844	8	roasting	roast	VBG
60025	1844	9	it	-PRON-	PRP
60025	1844	10	,	,	,
60025	1844	11	rub	rub	VB
60025	1844	12	it	-PRON-	PRP
60025	1844	13	from	from	IN
60025	1844	14	time	time	NN
60025	1844	15	to	to	IN
60025	1844	16	time	time	NN
60025	1844	17	with	with	IN
60025	1844	18	fresh	fresh	JJ
60025	1844	19	butter	butter	NN
60025	1844	20	tied	tie	VBN
60025	1844	21	in	in	IN
60025	1844	22	a	a	DT
60025	1844	23	rag	rag	NN
60025	1844	24	.	.	.
60025	1845	1	TO	to	TO
60025	1845	2	ROAST	ROAST	NNP
60025	1845	3	A	a	DT
60025	1845	4	LEG	LEG	NNP
60025	1845	5	OF	of	IN
60025	1845	6	PORK	PORK	NNP
60025	1845	7	.	.	.
60025	1846	1	Take	take	VB
60025	1846	2	a	a	DT
60025	1846	3	sharp	sharp	JJ
60025	1846	4	knife	knife	NN
60025	1846	5	and	and	CC
60025	1846	6	score	score	VB
60025	1846	7	the	the	DT
60025	1846	8	skin	skin	NN
60025	1846	9	across	across	IN
60025	1846	10	in	in	IN
60025	1846	11	narrow	narrow	JJ
60025	1846	12	stripes	stripe	NNS
60025	1846	13	(	(	-LRB-
60025	1846	14	you	-PRON-	PRP
60025	1846	15	may	may	MD
60025	1846	16	cross	cross	VB
60025	1846	17	it	-PRON-	PRP
60025	1846	18	again	again	RB
60025	1846	19	so	so	IN
60025	1846	20	as	as	IN
60025	1846	21	to	to	TO
60025	1846	22	form	form	VB
60025	1846	23	diamonds	diamond	NNS
60025	1846	24	)	)	-RRB-
60025	1846	25	and	and	CC
60025	1846	26	rub	rub	VB
60025	1846	27	in	in	RP
60025	1846	28	some	some	DT
60025	1846	29	powdered	powdered	JJ
60025	1846	30	sage	sage	NN
60025	1846	31	.	.	.
60025	1847	1	Raise	raise	VB
60025	1847	2	the	the	DT
60025	1847	3	skin	skin	NN
60025	1847	4	at	at	IN
60025	1847	5	the	the	DT
60025	1847	6	knuckle	knuckle	NN
60025	1847	7	,	,	,
60025	1847	8	and	and	CC
60025	1847	9	put	put	VBD
60025	1847	10	in	in	RP
60025	1847	11	a	a	DT
60025	1847	12	stuffing	stuffing	NN
60025	1847	13	of	of	IN
60025	1847	14	minced	mince	VBN
60025	1847	15	onion	onion	NN
60025	1847	16	and	and	CC
60025	1847	17	sage	sage	NN
60025	1847	18	,	,	,
60025	1847	19	bread	bread	NN
60025	1847	20	-	-	HYPH
60025	1847	21	crumbs	crumb	NNS
60025	1847	22	,	,	,
60025	1847	23	pepper	pepper	NN
60025	1847	24	,	,	,
60025	1847	25	salt	salt	NN
60025	1847	26	,	,	,
60025	1847	27	and	and	CC
60025	1847	28	beaten	beat	VBN
60025	1847	29	yolk	yolk	NNP
60025	1847	30	of	of	IN
60025	1847	31	egg	egg	NN
60025	1847	32	.	.	.
60025	1848	1	Fasten	fasten	RB
60025	1848	2	it	-PRON-	PRP
60025	1848	3	down	down	RP
60025	1848	4	with	with	IN
60025	1848	5	a	a	DT
60025	1848	6	buttered	butter	VBN
60025	1848	7	string	string	NN
60025	1848	8	,	,	,
60025	1848	9	or	or	CC
60025	1848	10	with	with	IN
60025	1848	11	skewers	skewer	NNS
60025	1848	12	.	.	.
60025	1849	1	You	-PRON-	PRP
60025	1849	2	may	may	MD
60025	1849	3	make	make	VB
60025	1849	4	deep	deep	JJ
60025	1849	5	incisions	incision	NNS
60025	1849	6	in	in	IN
60025	1849	7	the	the	DT
60025	1849	8	meat	meat	NN
60025	1849	9	of	of	IN
60025	1849	10	the	the	DT
60025	1849	11	large	large	JJ
60025	1849	12	end	end	NN
60025	1849	13	of	of	IN
60025	1849	14	the	the	DT
60025	1849	15	leg	leg	NN
60025	1849	16	,	,	,
60025	1849	17	and	and	CC
60025	1849	18	stuff	stuff	NN
60025	1849	19	them	-PRON-	PRP
60025	1849	20	also	also	RB
60025	1849	21	;	;	:
60025	1849	22	pressing	press	VBG
60025	1849	23	in	in	IN
60025	1849	24	the	the	DT
60025	1849	25	filling	filling	NN
60025	1849	26	very	very	RB
60025	1849	27	hard	hard	RB
60025	1849	28	.	.	.
60025	1850	1	Rub	rub	VB
60025	1850	2	a	a	DT
60025	1850	3	little	little	JJ
60025	1850	4	sweet	sweet	JJ
60025	1850	5	oil	oil	NN
60025	1850	6	all	all	RB
60025	1850	7	over	over	IN
60025	1850	8	the	the	DT
60025	1850	9	skin	skin	NN
60025	1850	10	with	with	IN
60025	1850	11	a	a	DT
60025	1850	12	brush	brush	NN
60025	1850	13	or	or	CC
60025	1850	14	a	a	DT
60025	1850	15	goose	goose	NN
60025	1850	16	-	-	HYPH
60025	1850	17	feather	feather	NN
60025	1850	18	,	,	,
60025	1850	19	to	to	TO
60025	1850	20	make	make	VB
60025	1850	21	it	-PRON-	PRP
60025	1850	22	crisp	crisp	JJ
60025	1850	23	and	and	CC
60025	1850	24	of	of	IN
60025	1850	25	a	a	DT
60025	1850	26	handsome	handsome	JJ
60025	1850	27	brown	brown	NN
60025	1850	28	.	.	.
60025	1851	1	Do	do	VB
60025	1851	2	not	not	RB
60025	1851	3	place	place	VB
60025	1851	4	the	the	DT
60025	1851	5	spit	spit	NN
60025	1851	6	too	too	RB
60025	1851	7	near	near	IN
60025	1851	8	the	the	DT
60025	1851	9	fire	fire	NN
60025	1851	10	,	,	,
60025	1851	11	lest	lest	IN
60025	1851	12	the	the	DT
60025	1851	13	skin	skin	NN
60025	1851	14	should	should	MD
60025	1851	15	burn	burn	VB
60025	1851	16	and	and	CC
60025	1851	17	blister	blister	VB
60025	1851	18	.	.	.
60025	1852	1	A	a	DT
60025	1852	2	leg	leg	NN
60025	1852	3	of	of	IN
60025	1852	4	pork	pork	NN
60025	1852	5	will	will	MD
60025	1852	6	require	require	VB
60025	1852	7	from	from	IN
60025	1852	8	three	three	CD
60025	1852	9	to	to	TO
60025	1852	10	four	four	CD
60025	1852	11	hours	hour	NNS
60025	1852	12	to	to	TO
60025	1852	13	roast	roast	VB
60025	1852	14	.	.	.
60025	1853	1	Moisten	moisten	VB
60025	1853	2	it	-PRON-	PRP
60025	1853	3	all	all	PDT
60025	1853	4	the	the	DT
60025	1853	5	time	time	NN
60025	1853	6	by	by	IN
60025	1853	7	brushing	brush	VBG
60025	1853	8	it	-PRON-	PRP
60025	1853	9	with	with	IN
60025	1853	10	sweet	sweet	JJ
60025	1853	11	oil	oil	NN
60025	1853	12	,	,	,
60025	1853	13	or	or	CC
60025	1853	14	with	with	IN
60025	1853	15	fresh	fresh	JJ
60025	1853	16	butter	butter	NN
60025	1853	17	tied	tie	VBN
60025	1853	18	in	in	IN
60025	1853	19	a	a	DT
60025	1853	20	rag	rag	NN
60025	1853	21	.	.	.
60025	1854	1	To	to	TO
60025	1854	2	baste	baste	VB
60025	1854	3	it	-PRON-	PRP
60025	1854	4	with	with	IN
60025	1854	5	its	-PRON-	PRP$
60025	1854	6	own	own	JJ
60025	1854	7	dripping	dripping	NN
60025	1854	8	will	will	MD
60025	1854	9	make	make	VB
60025	1854	10	the	the	DT
60025	1854	11	skin	skin	NN
60025	1854	12	tough	tough	JJ
60025	1854	13	and	and	CC
60025	1854	14	hard	hard	JJ
60025	1854	15	.	.	.
60025	1855	1	Skim	Skim	NNP
60025	1855	2	the	the	DT
60025	1855	3	fat	fat	NN
60025	1855	4	carefully	carefully	RB
60025	1855	5	from	from	IN
60025	1855	6	the	the	DT
60025	1855	7	gravy	gravy	NN
60025	1855	8	,	,	,
60025	1855	9	which	which	WDT
60025	1855	10	should	should	MD
60025	1855	11	be	be	VB
60025	1855	12	thickened	thicken	VBN
60025	1855	13	with	with	IN
60025	1855	14	a	a	DT
60025	1855	15	little	little	JJ
60025	1855	16	flour	flour	NN
60025	1855	17	.	.	.
60025	1856	1	A	a	DT
60025	1856	2	roast	roast	NN
60025	1856	3	leg	leg	NN
60025	1856	4	of	of	IN
60025	1856	5	pork	pork	NN
60025	1856	6	should	should	MD
60025	1856	7	always	always	RB
60025	1856	8	be	be	VB
60025	1856	9	accompanied	accompany	VBN
60025	1856	10	by	by	IN
60025	1856	11	apple	apple	NN
60025	1856	12	-	-	HYPH
60025	1856	13	sauce	sauce	NN
60025	1856	14	,	,	,
60025	1856	15	and	and	CC
60025	1856	16	by	by	IN
60025	1856	17	mashed	mashed	JJ
60025	1856	18	potato	potato	NN
60025	1856	19	and	and	CC
60025	1856	20	mashed	mash	VBN
60025	1856	21	turnips	turnip	NNS
60025	1856	22	.	.	.
60025	1857	1	TO	to	TO
60025	1857	2	ROAST	ROAST	NNP
60025	1857	3	A	a	DT
60025	1857	4	LOIN	loin	NN
60025	1857	5	OF	of	IN
60025	1857	6	PORK	PORK	NNP
60025	1857	7	.	.	.
60025	1858	1	Score	score	VB
60025	1858	2	the	the	DT
60025	1858	3	skin	skin	NN
60025	1858	4	in	in	IN
60025	1858	5	narrow	narrow	JJ
60025	1858	6	strips	strip	NNS
60025	1858	7	,	,	,
60025	1858	8	and	and	CC
60025	1858	9	rub	rub	VB
60025	1858	10	it	-PRON-	PRP
60025	1858	11	all	all	RB
60025	1858	12	over	over	RB
60025	1858	13	with	with	IN
60025	1858	14	a	a	DT
60025	1858	15	mixture	mixture	NN
60025	1858	16	of	of	IN
60025	1858	17	powdered	powder	VBN
60025	1858	18	sage	sage	NN
60025	1858	19	-	-	HYPH
60025	1858	20	leaves	leave	NNS
60025	1858	21	,	,	,
60025	1858	22	pepper	pepper	NN
60025	1858	23	and	and	CC
60025	1858	24	salt	salt	NN
60025	1858	25	.	.	.
60025	1859	1	Have	have	VBP
60025	1859	2	ready	ready	JJ
60025	1859	3	a	a	DT
60025	1859	4	force	force	NN
60025	1859	5	-	-	HYPH
60025	1859	6	meat	meat	NN
60025	1859	7	or	or	CC
60025	1859	8	stuffing	stuffing	NN
60025	1859	9	of	of	IN
60025	1859	10	sage	sage	NN
60025	1859	11	and	and	CC
60025	1859	12	marjoram	marjoram	NNP
60025	1859	13	,	,	,
60025	1859	14	mixed	mix	VBN
60025	1859	15	with	with	IN
60025	1859	16	a	a	DT
60025	1859	17	little	little	JJ
60025	1859	18	grated	grated	JJ
60025	1859	19	bread	bread	NN
60025	1859	20	and	and	CC
60025	1859	21	beaten	beat	VBN
60025	1859	22	yolk	yolk	NNP
60025	1859	23	of	of	IN
60025	1859	24	egg	egg	NN
60025	1859	25	,	,	,
60025	1859	26	and	and	CC
60025	1859	27	seasoned	season	VBN
60025	1859	28	with	with	IN
60025	1859	29	pepper	pepper	NN
60025	1859	30	and	and	CC
60025	1859	31	salt	salt	NN
60025	1859	32	.	.	.
60025	1860	1	Make	make	VB
60025	1860	2	deep	deep	JJ
60025	1860	3	incisions	incision	NNS
60025	1860	4	between	between	IN
60025	1860	5	the	the	DT
60025	1860	6	ribs	rib	NNS
60025	1860	7	and	and	CC
60025	1860	8	fill	fill	VB
60025	1860	9	them	-PRON-	PRP
60025	1860	10	with	with	IN
60025	1860	11	this	this	DT
60025	1860	12	stuffing	stuffing	NN
60025	1860	13	.	.	.
60025	1861	1	Put	put	VB
60025	1861	2	it	-PRON-	PRP
60025	1861	3	on	on	IN
60025	1861	4	the	the	DT
60025	1861	5	spit	spit	NN
60025	1861	6	before	before	IN
60025	1861	7	a	a	DT
60025	1861	8	clear	clear	JJ
60025	1861	9	fire	fire	NN
60025	1861	10	and	and	CC
60025	1861	11	moisten	moisten	VB
60025	1861	12	it	-PRON-	PRP
60025	1861	13	with	with	IN
60025	1861	14	butter	butter	NN
60025	1861	15	or	or	CC
60025	1861	16	sweet	sweet	JJ
60025	1861	17	oil	oil	NN
60025	1861	18	,	,	,
60025	1861	19	rubbed	rub	VBN
60025	1861	20	lightly	lightly	RB
60025	1861	21	over	over	IN
60025	1861	22	it	-PRON-	PRP
60025	1861	23	.	.	.
60025	1862	1	It	-PRON-	PRP
60025	1862	2	will	will	MD
60025	1862	3	require	require	VB
60025	1862	4	three	three	CD
60025	1862	5	hours	hour	NNS
60025	1862	6	to	to	TO
60025	1862	7	roast	roast	VB
60025	1862	8	.	.	.
60025	1863	1	Having	have	VBG
60025	1863	2	skimmed	skim	VBN
60025	1863	3	the	the	DT
60025	1863	4	gravy	gravy	NN
60025	1863	5	well	well	RB
60025	1863	6	,	,	,
60025	1863	7	thicken	thicken	VB
60025	1863	8	it	-PRON-	PRP
60025	1863	9	with	with	IN
60025	1863	10	a	a	DT
60025	1863	11	little	little	JJ
60025	1863	12	flour	flour	NN
60025	1863	13	,	,	,
60025	1863	14	and	and	CC
60025	1863	15	serve	serve	VB
60025	1863	16	it	-PRON-	PRP
60025	1863	17	up	up	RP
60025	1863	18	in	in	IN
60025	1863	19	a	a	DT
60025	1863	20	boat	boat	NN
60025	1863	21	.	.	.
60025	1864	1	Have	have	VBP
60025	1864	2	ready	ready	JJ
60025	1864	3	some	some	DT
60025	1864	4	apple	apple	NN
60025	1864	5	-	-	HYPH
60025	1864	6	sauce	sauce	NN
60025	1864	7	to	to	TO
60025	1864	8	eat	eat	VB
60025	1864	9	with	with	IN
60025	1864	10	the	the	DT
60025	1864	11	pork	pork	NN
60025	1864	12	.	.	.
60025	1865	1	Also	also	RB
60025	1865	2	mashed	mash	VBN
60025	1865	3	turnips	turnip	NNS
60025	1865	4	and	and	CC
60025	1865	5	mashed	mash	VBN
60025	1865	6	potatoes	potato	NNS
60025	1865	7	.	.	.
60025	1866	1	You	-PRON-	PRP
60025	1866	2	may	may	MD
60025	1866	3	roast	roast	VB
60025	1866	4	in	in	IN
60025	1866	5	the	the	DT
60025	1866	6	same	same	JJ
60025	1866	7	manner	manner	NN
60025	1866	8	,	,	,
60025	1866	9	a	a	DT
60025	1866	10	shoulder	shoulder	NN
60025	1866	11	,	,	,
60025	1866	12	spare	spare	JJ
60025	1866	13	-	-	HYPH
60025	1866	14	rib	rib	NN
60025	1866	15	,	,	,
60025	1866	16	or	or	CC
60025	1866	17	chine	chine	NN
60025	1866	18	of	of	IN
60025	1866	19	pork	pork	NN
60025	1866	20	;	;	:
60025	1866	21	seasoning	season	VBG
60025	1866	22	it	-PRON-	PRP
60025	1866	23	with	with	IN
60025	1866	24	sage	sage	NN
60025	1866	25	and	and	CC
60025	1866	26	marjoram	marjoram	NNP
60025	1866	27	.	.	.
60025	1867	1	TO	to	TO
60025	1867	2	ROAST	ROAST	NNP
60025	1867	3	A	A	NNP
60025	1867	4	MIDDLING	middle	VBG
60025	1867	5	OR	or	CC
60025	1867	6	SPRING	spring	VB
60025	1867	7	PIECE	PIECE	NNP
60025	1867	8	OF	of	IN
60025	1867	9	PORK	PORK	NNP
60025	1867	10	.	.	.
60025	1868	1	Make	make	VB
60025	1868	2	a	a	DT
60025	1868	3	force	force	NN
60025	1868	4	-	-	HYPH
60025	1868	5	meat	meat	NN
60025	1868	6	of	of	IN
60025	1868	7	grated	grate	VBN
60025	1868	8	bread	bread	NN
60025	1868	9	,	,	,
60025	1868	10	and	and	CC
60025	1868	11	minced	mince	VBD
60025	1868	12	onion	onion	NN
60025	1868	13	and	and	CC
60025	1868	14	sage	sage	NN
60025	1868	15	,	,	,
60025	1868	16	pepper	pepper	NN
60025	1868	17	,	,	,
60025	1868	18	salt	salt	NN
60025	1868	19	,	,	,
60025	1868	20	and	and	CC
60025	1868	21	beaten	beat	VBN
60025	1868	22	yolk	yolk	NNP
60025	1868	23	of	of	IN
60025	1868	24	egg	egg	NN
60025	1868	25	;	;	:
60025	1868	26	mix	mix	VB
60025	1868	27	it	-PRON-	PRP
60025	1868	28	well	well	RB
60025	1868	29	,	,	,
60025	1868	30	and	and	CC
60025	1868	31	spread	spread	VB
60025	1868	32	it	-PRON-	PRP
60025	1868	33	all	all	DT
60025	1868	34	over	over	IN
60025	1868	35	the	the	DT
60025	1868	36	inside	inside	NN
60025	1868	37	of	of	IN
60025	1868	38	the	the	DT
60025	1868	39	pork	pork	NN
60025	1868	40	.	.	.
60025	1869	1	Then	then	RB
60025	1869	2	roll	roll	VB
60025	1869	3	up	up	RP
60025	1869	4	the	the	DT
60025	1869	5	meat	meat	NN
60025	1869	6	,	,	,
60025	1869	7	and	and	CC
60025	1869	8	with	with	IN
60025	1869	9	a	a	DT
60025	1869	10	sharp	sharp	JJ
60025	1869	11	knife	knife	NN
60025	1869	12	score	score	NN
60025	1869	13	it	-PRON-	PRP
60025	1869	14	round	round	RB
60025	1869	15	in	in	IN
60025	1869	16	circles	circle	NNS
60025	1869	17	,	,	,
60025	1869	18	rubbing	rub	VBG
60025	1869	19	powdered	powder	VBN
60025	1869	20	sage	sage	NN
60025	1869	21	into	into	IN
60025	1869	22	the	the	DT
60025	1869	23	cuts	cut	NNS
60025	1869	24	.	.	.
60025	1870	1	Tie	tie	VB
60025	1870	2	a	a	DT
60025	1870	3	buttered	butter	VBN
60025	1870	4	twine	twine	NN
60025	1870	5	round	round	IN
60025	1870	6	the	the	DT
60025	1870	7	roll	roll	NN
60025	1870	8	of	of	IN
60025	1870	9	meat	meat	NN
60025	1870	10	so	so	IN
60025	1870	11	as	as	IN
60025	1870	12	to	to	TO
60025	1870	13	keep	keep	VB
60025	1870	14	it	-PRON-	PRP
60025	1870	15	together	together	RB
60025	1870	16	in	in	IN
60025	1870	17	every	every	DT
60025	1870	18	direction	direction	NN
60025	1870	19	.	.	.
60025	1871	1	Put	put	VB
60025	1871	2	a	a	DT
60025	1871	3	hook	hook	NN
60025	1871	4	through	through	IN
60025	1871	5	one	one	CD
60025	1871	6	end	end	NN
60025	1871	7	,	,	,
60025	1871	8	and	and	CC
60025	1871	9	roast	roast	VB
60025	1871	10	the	the	DT
60025	1871	11	pork	pork	NN
60025	1871	12	before	before	IN
60025	1871	13	a	a	DT
60025	1871	14	clear	clear	JJ
60025	1871	15	brisk	brisk	JJ
60025	1871	16	fire	fire	NN
60025	1871	17	,	,	,
60025	1871	18	moistening	moisten	VBG
60025	1871	19	the	the	DT
60025	1871	20	skin	skin	NN
60025	1871	21	occasionally	occasionally	RB
60025	1871	22	with	with	IN
60025	1871	23	butter	butter	NN
60025	1871	24	.	.	.
60025	1872	1	Or	or	CC
60025	1872	2	you	-PRON-	PRP
60025	1872	3	may	may	MD
60025	1872	4	bake	bake	VB
60025	1872	5	it	-PRON-	PRP
60025	1872	6	in	in	IN
60025	1872	7	a	a	DT
60025	1872	8	Dutch	dutch	JJ
60025	1872	9	oven	oven	NN
60025	1872	10	.	.	.
60025	1873	1	It	-PRON-	PRP
60025	1873	2	is	be	VBZ
60025	1873	3	a	a	DT
60025	1873	4	good	good	JJ
60025	1873	5	side	side	NN
60025	1873	6	dish	dish	NN
60025	1873	7	.	.	.
60025	1874	1	Thicken	Thicken	NNP
60025	1874	2	the	the	DT
60025	1874	3	gravy	gravy	NN
60025	1874	4	with	with	IN
60025	1874	5	a	a	DT
60025	1874	6	little	little	JJ
60025	1874	7	flour	flour	NN
60025	1874	8	,	,	,
60025	1874	9	and	and	CC
60025	1874	10	flavour	flavour	VB
60025	1874	11	it	-PRON-	PRP
60025	1874	12	with	with	IN
60025	1874	13	a	a	DT
60025	1874	14	glass	glass	NN
60025	1874	15	of	of	IN
60025	1874	16	wine	wine	NN
60025	1874	17	.	.	.
60025	1875	1	Have	have	VBP
60025	1875	2	currant	currant	NN
60025	1875	3	jelly	jelly	RB
60025	1875	4	to	to	TO
60025	1875	5	eat	eat	VB
60025	1875	6	with	with	IN
60025	1875	7	it	-PRON-	PRP
60025	1875	8	.	.	.
60025	1876	1	It	-PRON-	PRP
60025	1876	2	should	should	MD
60025	1876	3	be	be	VB
60025	1876	4	delicate	delicate	JJ
60025	1876	5	young	young	JJ
60025	1876	6	pork	pork	NN
60025	1876	7	.	.	.
60025	1877	1	TO	to	IN
60025	1877	2	STEW	STEW	NNP
60025	1877	3	PORK	PORK	NNP
60025	1877	4	.	.	.
60025	1878	1	Take	take	VB
60025	1878	2	a	a	DT
60025	1878	3	nice	nice	JJ
60025	1878	4	piece	piece	NN
60025	1878	5	of	of	IN
60025	1878	6	the	the	DT
60025	1878	7	fillet	fillet	NN
60025	1878	8	or	or	CC
60025	1878	9	leg	leg	NN
60025	1878	10	of	of	IN
60025	1878	11	fresh	fresh	JJ
60025	1878	12	pork	pork	NN
60025	1878	13	;	;	:
60025	1878	14	rub	rub	VB
60025	1878	15	it	-PRON-	PRP
60025	1878	16	with	with	IN
60025	1878	17	a	a	DT
60025	1878	18	little	little	JJ
60025	1878	19	salt	salt	NN
60025	1878	20	,	,	,
60025	1878	21	and	and	CC
60025	1878	22	score	score	VB
60025	1878	23	the	the	DT
60025	1878	24	skin	skin	NN
60025	1878	25	.	.	.
60025	1879	1	Put	put	VB
60025	1879	2	it	-PRON-	PRP
60025	1879	3	into	into	IN
60025	1879	4	a	a	DT
60025	1879	5	pot	pot	NN
60025	1879	6	with	with	IN
60025	1879	7	sufficient	sufficient	JJ
60025	1879	8	water	water	NN
60025	1879	9	to	to	TO
60025	1879	10	cover	cover	VB
60025	1879	11	it	-PRON-	PRP
60025	1879	12	,	,	,
60025	1879	13	and	and	CC
60025	1879	14	stew	stew	VB
60025	1879	15	it	-PRON-	PRP
60025	1879	16	gently	gently	RB
60025	1879	17	for	for	IN
60025	1879	18	two	two	CD
60025	1879	19	hours	hour	NNS
60025	1879	20	or	or	CC
60025	1879	21	more	more	JJR
60025	1879	22	,	,	,
60025	1879	23	in	in	IN
60025	1879	24	proportion	proportion	NN
60025	1879	25	to	to	IN
60025	1879	26	its	-PRON-	PRP$
60025	1879	27	size	size	NN
60025	1879	28	.	.	.
60025	1880	1	Then	then	RB
60025	1880	2	put	put	VB
60025	1880	3	into	into	IN
60025	1880	4	the	the	DT
60025	1880	5	same	same	JJ
60025	1880	6	pot	pot	NN
60025	1880	7	a	a	DT
60025	1880	8	dozen	dozen	NN
60025	1880	9	or	or	CC
60025	1880	10	more	more	RBR
60025	1880	11	sweet	sweet	JJ
60025	1880	12	potatoes	potato	NNS
60025	1880	13	,	,	,
60025	1880	14	scraped	scrape	VBN
60025	1880	15	,	,	,
60025	1880	16	split	split	VBD
60025	1880	17	,	,	,
60025	1880	18	and	and	CC
60025	1880	19	cut	cut	VBN
60025	1880	20	in	in	IN
60025	1880	21	pieces	piece	NNS
60025	1880	22	.	.	.
60025	1881	1	Let	let	VB
60025	1881	2	the	the	DT
60025	1881	3	whole	whole	JJ
60025	1881	4	stew	stew	NN
60025	1881	5	gently	gently	RB
60025	1881	6	together	together	RB
60025	1881	7	for	for	IN
60025	1881	8	an	an	DT
60025	1881	9	hour	hour	NN
60025	1881	10	and	and	CC
60025	1881	11	a	a	DT
60025	1881	12	half	half	NN
60025	1881	13	,	,	,
60025	1881	14	or	or	CC
60025	1881	15	till	till	IN
60025	1881	16	all	all	DT
60025	1881	17	is	be	VBZ
60025	1881	18	thoroughly	thoroughly	RB
60025	1881	19	done	do	VBN
60025	1881	20	,	,	,
60025	1881	21	skimming	skim	VBG
60025	1881	22	it	-PRON-	PRP
60025	1881	23	frequently	frequently	RB
60025	1881	24	.	.	.
60025	1882	1	Serve	serve	VB
60025	1882	2	up	up	RP
60025	1882	3	all	all	RB
60025	1882	4	together	together	RB
60025	1882	5	in	in	IN
60025	1882	6	a	a	DT
60025	1882	7	large	large	JJ
60025	1882	8	dish	dish	NN
60025	1882	9	.	.	.
60025	1883	1	This	this	DT
60025	1883	2	stew	stew	NN
60025	1883	3	will	will	MD
60025	1883	4	be	be	VB
60025	1883	5	found	find	VBN
60025	1883	6	very	very	RB
60025	1883	7	good	good	JJ
60025	1883	8	.	.	.
60025	1884	1	For	for	IN
60025	1884	2	sweet	sweet	JJ
60025	1884	3	potatoes	potato	NNS
60025	1884	4	you	-PRON-	PRP
60025	1884	5	may	may	MD
60025	1884	6	substitute	substitute	VB
60025	1884	7	white	white	JJ
60025	1884	8	ones	one	NNS
60025	1884	9	mixed	mix	VBN
60025	1884	10	with	with	IN
60025	1884	11	sliced	sliced	JJ
60025	1884	12	turnips	turnip	NNS
60025	1884	13	,	,	,
60025	1884	14	or	or	CC
60025	1884	15	parsnips	parsnip	NNS
60025	1884	16	scraped	scrape	VBN
60025	1884	17	and	and	CC
60025	1884	18	split	split	VBD
60025	1884	19	.	.	.
60025	1885	1	TO	to	IN
60025	1885	2	BOIL	BOIL	NNP
60025	1885	3	CORNED	CORNED	NNP
60025	1885	4	PORK	PORK	NNP
60025	1885	5	.	.	.
60025	1886	1	Take	take	VB
60025	1886	2	a	a	DT
60025	1886	3	nice	nice	JJ
60025	1886	4	piece	piece	NN
60025	1886	5	of	of	IN
60025	1886	6	fresh	fresh	JJ
60025	1886	7	pork	pork	NN
60025	1886	8	,	,	,
60025	1886	9	(	(	-LRB-
60025	1886	10	the	the	DT
60025	1886	11	leg	leg	NN
60025	1886	12	is	be	VBZ
60025	1886	13	the	the	DT
60025	1886	14	best	good	JJS
60025	1886	15	,	,	,
60025	1886	16	)	)	-RRB-
60025	1886	17	rub	rub	VB
60025	1886	18	it	-PRON-	PRP
60025	1886	19	with	with	IN
60025	1886	20	salt	salt	NN
60025	1886	21	,	,	,
60025	1886	22	and	and	CC
60025	1886	23	let	let	VB
60025	1886	24	it	-PRON-	PRP
60025	1886	25	lie	lie	VB
60025	1886	26	in	in	IN
60025	1886	27	the	the	DT
60025	1886	28	salt	salt	NN
60025	1886	29	two	two	CD
60025	1886	30	days	day	NNS
60025	1886	31	.	.	.
60025	1887	1	Boil	boil	VB
60025	1887	2	it	-PRON-	PRP
60025	1887	3	slowly	slowly	RB
60025	1887	4	in	in	IN
60025	1887	5	plenty	plenty	NN
60025	1887	6	of	of	IN
60025	1887	7	water	water	NN
60025	1887	8	,	,	,
60025	1887	9	skimming	skim	VBG
60025	1887	10	it	-PRON-	PRP
60025	1887	11	well	well	RB
60025	1887	12	.	.	.
60025	1888	1	When	when	WRB
60025	1888	2	the	the	DT
60025	1888	3	meat	meat	NN
60025	1888	4	is	be	VBZ
60025	1888	5	about	about	RB
60025	1888	6	half	half	RB
60025	1888	7	done	do	VBN
60025	1888	8	,	,	,
60025	1888	9	you	-PRON-	PRP
60025	1888	10	may	may	MD
60025	1888	11	put	put	VB
60025	1888	12	into	into	IN
60025	1888	13	the	the	DT
60025	1888	14	same	same	JJ
60025	1888	15	pot	pot	NN
60025	1888	16	a	a	DT
60025	1888	17	fine	fine	JJ
60025	1888	18	cabbage	cabbage	NN
60025	1888	19	,	,	,
60025	1888	20	washed	wash	VBD
60025	1888	21	clean	clean	JJ
60025	1888	22	and	and	CC
60025	1888	23	quartered	quartered	JJ
60025	1888	24	.	.	.
60025	1889	1	The	the	DT
60025	1889	2	pork	pork	NN
60025	1889	3	and	and	CC
60025	1889	4	the	the	DT
60025	1889	5	cabbage	cabbage	NN
60025	1889	6	should	should	MD
60025	1889	7	be	be	VB
60025	1889	8	thoroughly	thoroughly	RB
60025	1889	9	done	do	VBN
60025	1889	10	,	,	,
60025	1889	11	and	and	CC
60025	1889	12	tender	tender	VB
60025	1889	13	throughout	throughout	IN
60025	1889	14	.	.	.
60025	1890	1	Send	send	VB
60025	1890	2	them	-PRON-	PRP
60025	1890	3	to	to	TO
60025	1890	4	table	table	VB
60025	1890	5	in	in	IN
60025	1890	6	separate	separate	JJ
60025	1890	7	dishes	dish	NNS
60025	1890	8	,	,	,
60025	1890	9	having	have	VBG
60025	1890	10	drained	drain	VBN
60025	1890	11	and	and	CC
60025	1890	12	squeezed	squeeze	VBD
60025	1890	13	all	all	PDT
60025	1890	14	the	the	DT
60025	1890	15	water	water	NN
60025	1890	16	out	out	IN
60025	1890	17	of	of	IN
60025	1890	18	the	the	DT
60025	1890	19	cabbage	cabbage	NN
60025	1890	20	.	.	.
60025	1891	1	Take	take	VB
60025	1891	2	off	off	RP
60025	1891	3	the	the	DT
60025	1891	4	skin	skin	NN
60025	1891	5	of	of	IN
60025	1891	6	the	the	DT
60025	1891	7	pork	pork	NN
60025	1891	8	,	,	,
60025	1891	9	and	and	CC
60025	1891	10	touch	touch	VB
60025	1891	11	the	the	DT
60025	1891	12	outside	outside	NN
60025	1891	13	at	at	IN
60025	1891	14	intervals	interval	NNS
60025	1891	15	with	with	IN
60025	1891	16	spots	spot	NNS
60025	1891	17	of	of	IN
60025	1891	18	cayenne	cayenne	NN
60025	1891	19	pepper	pepper	NN
60025	1891	20	.	.	.
60025	1892	1	Eat	eat	VB
60025	1892	2	mustard	mustard	NN
60025	1892	3	with	with	IN
60025	1892	4	it	-PRON-	PRP
60025	1892	5	.	.	.
60025	1893	1	Pork	pork	NN
60025	1893	2	is	be	VBZ
60025	1893	3	never	never	RB
60025	1893	4	boiled	boil	VBN
60025	1893	5	unless	unless	IN
60025	1893	6	corned	corn	VBN
60025	1893	7	or	or	CC
60025	1893	8	salted	salt	VBN
60025	1893	9	.	.	.
60025	1894	1	PICKLED	PICKLED	NNP
60025	1894	2	PORK	PORK	NNP
60025	1894	3	AND	and	CC
60025	1894	4	PEASE	pease	NN
60025	1894	5	PUDDING	pudding	NN
60025	1894	6	.	.	.
60025	1895	1	Soak	soak	VB
60025	1895	2	the	the	DT
60025	1895	3	pork	pork	NN
60025	1895	4	all	all	DT
60025	1895	5	night	night	NN
60025	1895	6	in	in	IN
60025	1895	7	cold	cold	JJ
60025	1895	8	water	water	NN
60025	1895	9	,	,	,
60025	1895	10	and	and	CC
60025	1895	11	wash	wash	VB
60025	1895	12	and	and	CC
60025	1895	13	scrape	scrape	VB
60025	1895	14	it	-PRON-	PRP
60025	1895	15	clean	clean	JJ
60025	1895	16	.	.	.
60025	1896	1	Put	put	VB
60025	1896	2	it	-PRON-	PRP
60025	1896	3	on	on	RP
60025	1896	4	early	early	RB
60025	1896	5	in	in	IN
60025	1896	6	the	the	DT
60025	1896	7	day	day	NN
60025	1896	8	,	,	,
60025	1896	9	as	as	IN
60025	1896	10	it	-PRON-	PRP
60025	1896	11	will	will	MD
60025	1896	12	take	take	VB
60025	1896	13	a	a	DT
60025	1896	14	long	long	JJ
60025	1896	15	time	time	NN
60025	1896	16	to	to	TO
60025	1896	17	boil	boil	VB
60025	1896	18	,	,	,
60025	1896	19	and	and	CC
60025	1896	20	must	must	MD
60025	1896	21	boil	boil	VB
60025	1896	22	slowly	slowly	RB
60025	1896	23	.	.	.
60025	1897	1	Skim	Skim	NNP
60025	1897	2	it	-PRON-	PRP
60025	1897	3	frequently	frequently	RB
60025	1897	4	.	.	.
60025	1898	1	Boil	Boil	NNP
60025	1898	2	in	in	IN
60025	1898	3	a	a	DT
60025	1898	4	separate	separate	JJ
60025	1898	5	pot	pot	NN
60025	1898	6	greens	green	NNS
60025	1898	7	or	or	CC
60025	1898	8	cabbage	cabbage	NN
60025	1898	9	to	to	TO
60025	1898	10	eat	eat	VB
60025	1898	11	with	with	IN
60025	1898	12	it	-PRON-	PRP
60025	1898	13	;	;	:
60025	1898	14	also	also	RB
60025	1898	15	parsnips	parsnip	NNS
60025	1898	16	and	and	CC
60025	1898	17	potatoes	potato	NNS
60025	1898	18	.	.	.
60025	1899	1	Pease	pease	NN
60025	1899	2	pudding	pudding	NN
60025	1899	3	is	be	VBZ
60025	1899	4	a	a	DT
60025	1899	5	frequent	frequent	JJ
60025	1899	6	accompaniment	accompaniment	NN
60025	1899	7	to	to	IN
60025	1899	8	pickled	pickle	VBN
60025	1899	9	pork	pork	NN
60025	1899	10	,	,	,
60025	1899	11	and	and	CC
60025	1899	12	is	be	VBZ
60025	1899	13	very	very	RB
60025	1899	14	generally	generally	RB
60025	1899	15	liked	like	VBN
60025	1899	16	.	.	.
60025	1900	1	To	to	TO
60025	1900	2	make	make	VB
60025	1900	3	a	a	DT
60025	1900	4	small	small	JJ
60025	1900	5	pudding	pudding	NN
60025	1900	6	,	,	,
60025	1900	7	you	-PRON-	PRP
60025	1900	8	must	must	MD
60025	1900	9	have	have	VB
60025	1900	10	ready	ready	JJ
60025	1900	11	a	a	DT
60025	1900	12	quart	quart	NN
60025	1900	13	of	of	IN
60025	1900	14	dried	dry	VBN
60025	1900	15	split	split	NN
60025	1900	16	pease	pease	NN
60025	1900	17	,	,	,
60025	1900	18	which	which	WDT
60025	1900	19	have	have	VBP
60025	1900	20	been	be	VBN
60025	1900	21	soaked	soak	VBN
60025	1900	22	all	all	DT
60025	1900	23	night	night	NN
60025	1900	24	in	in	IN
60025	1900	25	cold	cold	JJ
60025	1900	26	water	water	NN
60025	1900	27	.	.	.
60025	1901	1	Tie	tie	VB
60025	1901	2	them	-PRON-	PRP
60025	1901	3	in	in	IN
60025	1901	4	a	a	DT
60025	1901	5	cloth	cloth	NN
60025	1901	6	,	,	,
60025	1901	7	(	(	-LRB-
60025	1901	8	leaving	leave	VBG
60025	1901	9	room	room	NN
60025	1901	10	for	for	IN
60025	1901	11	them	-PRON-	PRP
60025	1901	12	to	to	TO
60025	1901	13	swell	swell	VB
60025	1901	14	,	,	,
60025	1901	15	)	)	-RRB-
60025	1901	16	and	and	CC
60025	1901	17	boil	boil	VB
60025	1901	18	them	-PRON-	PRP
60025	1901	19	slowly	slowly	RB
60025	1901	20	till	till	IN
60025	1901	21	they	-PRON-	PRP
60025	1901	22	are	be	VBP
60025	1901	23	tender	tender	JJ
60025	1901	24	.	.	.
60025	1902	1	Drain	drain	VB
60025	1902	2	them	-PRON-	PRP
60025	1902	3	,	,	,
60025	1902	4	and	and	CC
60025	1902	5	rub	rub	VB
60025	1902	6	them	-PRON-	PRP
60025	1902	7	through	through	IN
60025	1902	8	a	a	DT
60025	1902	9	cullender	cullender	NN
60025	1902	10	or	or	CC
60025	1902	11	a	a	DT
60025	1902	12	sieve	sieve	NN
60025	1902	13	into	into	IN
60025	1902	14	a	a	DT
60025	1902	15	deep	deep	JJ
60025	1902	16	dish	dish	NN
60025	1902	17	;	;	:
60025	1902	18	season	season	VB
60025	1902	19	them	-PRON-	PRP
60025	1902	20	with	with	IN
60025	1902	21	pepper	pepper	NN
60025	1902	22	and	and	CC
60025	1902	23	salt	salt	NN
60025	1902	24	,	,	,
60025	1902	25	and	and	CC
60025	1902	26	mix	mix	VB
60025	1902	27	with	with	IN
60025	1902	28	them	-PRON-	PRP
60025	1902	29	an	an	DT
60025	1902	30	ounce	ounce	NN
60025	1902	31	of	of	IN
60025	1902	32	butter	butter	NN
60025	1902	33	,	,	,
60025	1902	34	and	and	CC
60025	1902	35	two	two	CD
60025	1902	36	beaten	beat	VBN
60025	1902	37	eggs	egg	NNS
60025	1902	38	.	.	.
60025	1903	1	Beat	beat	VB
60025	1903	2	all	all	RB
60025	1903	3	well	well	RB
60025	1903	4	together	together	RB
60025	1903	5	till	till	IN
60025	1903	6	thoroughly	thoroughly	RB
60025	1903	7	mixed	mix	VBN
60025	1903	8	.	.	.
60025	1904	1	Dip	dip	VB
60025	1904	2	a	a	DT
60025	1904	3	clean	clean	JJ
60025	1904	4	cloth	cloth	NN
60025	1904	5	in	in	IN
60025	1904	6	hot	hot	JJ
60025	1904	7	water	water	NN
60025	1904	8	,	,	,
60025	1904	9	sprinkle	sprinkle	VB
60025	1904	10	it	-PRON-	PRP
60025	1904	11	with	with	IN
60025	1904	12	flour	flour	NN
60025	1904	13	,	,	,
60025	1904	14	and	and	CC
60025	1904	15	put	put	VBD
60025	1904	16	the	the	DT
60025	1904	17	pudding	pudding	NN
60025	1904	18	into	into	IN
60025	1904	19	it	-PRON-	PRP
60025	1904	20	.	.	.
60025	1905	1	Tie	tie	VB
60025	1905	2	it	-PRON-	PRP
60025	1905	3	up	up	RP
60025	1905	4	very	very	RB
60025	1905	5	tightly	tightly	RB
60025	1905	6	,	,	,
60025	1905	7	leaving	leave	VBG
60025	1905	8	a	a	DT
60025	1905	9	small	small	JJ
60025	1905	10	space	space	NN
60025	1905	11	between	between	IN
60025	1905	12	the	the	DT
60025	1905	13	mixture	mixture	NN
60025	1905	14	and	and	CC
60025	1905	15	the	the	DT
60025	1905	16	tying	tying	NN
60025	1905	17	,	,	,
60025	1905	18	(	(	-LRB-
60025	1905	19	as	as	IN
60025	1905	20	the	the	DT
60025	1905	21	pudding	pudding	NN
60025	1905	22	will	will	MD
60025	1905	23	still	still	RB
60025	1905	24	swell	swell	VB
60025	1905	25	a	a	DT
60025	1905	26	little	little	JJ
60025	1905	27	,	,	,
60025	1905	28	)	)	-RRB-
60025	1905	29	and	and	CC
60025	1905	30	boil	boil	VB
60025	1905	31	it	-PRON-	PRP
60025	1905	32	an	an	DT
60025	1905	33	hour	hour	NN
60025	1905	34	longer	long	RBR
60025	1905	35	.	.	.
60025	1906	1	Send	send	VB
60025	1906	2	it	-PRON-	PRP
60025	1906	3	to	to	IN
60025	1906	4	table	table	VB
60025	1906	5	and	and	CC
60025	1906	6	eat	eat	VB
60025	1906	7	it	-PRON-	PRP
60025	1906	8	with	with	IN
60025	1906	9	the	the	DT
60025	1906	10	pork	pork	NN
60025	1906	11	.	.	.
60025	1907	1	You	-PRON-	PRP
60025	1907	2	may	may	MD
60025	1907	3	make	make	VB
60025	1907	4	a	a	DT
60025	1907	5	pease	pease	NN
60025	1907	6	pudding	pudding	NN
60025	1907	7	in	in	IN
60025	1907	8	a	a	DT
60025	1907	9	plain	plain	JJ
60025	1907	10	and	and	CC
60025	1907	11	less	less	RBR
60025	1907	12	delicate	delicate	JJ
60025	1907	13	way	way	NN
60025	1907	14	,	,	,
60025	1907	15	by	by	IN
60025	1907	16	simply	simply	RB
60025	1907	17	seasoning	season	VBG
60025	1907	18	the	the	DT
60025	1907	19	pease	pease	NN
60025	1907	20	with	with	IN
60025	1907	21	black	black	JJ
60025	1907	22	pepper	pepper	NN
60025	1907	23	,	,	,
60025	1907	24	(	(	-LRB-
60025	1907	25	having	have	VBG
60025	1907	26	first	first	RB
60025	1907	27	soaked	soak	VBN
60025	1907	28	them	-PRON-	PRP
60025	1907	29	well	well	RB
60025	1907	30	,	,	,
60025	1907	31	)	)	-RRB-
60025	1907	32	tying	tie	VBG
60025	1907	33	them	-PRON-	PRP
60025	1907	34	in	in	IN
60025	1907	35	a	a	DT
60025	1907	36	cloth	cloth	NN
60025	1907	37	,	,	,
60025	1907	38	and	and	CC
60025	1907	39	putting	put	VBG
60025	1907	40	them	-PRON-	PRP
60025	1907	41	to	to	TO
60025	1907	42	boil	boil	VB
60025	1907	43	in	in	IN
60025	1907	44	the	the	DT
60025	1907	45	same	same	JJ
60025	1907	46	pot	pot	NN
60025	1907	47	with	with	IN
60025	1907	48	the	the	DT
60025	1907	49	pork	pork	NN
60025	1907	50	,	,	,
60025	1907	51	taking	take	VBG
60025	1907	52	care	care	NN
60025	1907	53	to	to	TO
60025	1907	54	make	make	VB
60025	1907	55	the	the	DT
60025	1907	56	string	string	NN
60025	1907	57	very	very	RB
60025	1907	58	tight	tight	RB
60025	1907	59	,	,	,
60025	1907	60	so	so	IN
60025	1907	61	that	that	IN
60025	1907	62	the	the	DT
60025	1907	63	water	water	NN
60025	1907	64	may	may	MD
60025	1907	65	not	not	RB
60025	1907	66	get	get	VB
60025	1907	67	in	in	RP
60025	1907	68	.	.	.
60025	1908	1	When	when	WRB
60025	1908	2	all	all	DT
60025	1908	3	is	be	VBZ
60025	1908	4	done	do	VBN
60025	1908	5	,	,	,
60025	1908	6	and	and	CC
60025	1908	7	you	-PRON-	PRP
60025	1908	8	turn	turn	VBP
60025	1908	9	out	out	RP
60025	1908	10	the	the	DT
60025	1908	11	pudding	pudding	NN
60025	1908	12	,	,	,
60025	1908	13	cut	cut	VBD
60025	1908	14	it	-PRON-	PRP
60025	1908	15	into	into	IN
60025	1908	16	thick	thick	JJ
60025	1908	17	slices	slice	NNS
60025	1908	18	and	and	CC
60025	1908	19	lay	lie	VBD
60025	1908	20	it	-PRON-	PRP
60025	1908	21	round	round	IN
60025	1908	22	the	the	DT
60025	1908	23	pork	pork	NN
60025	1908	24	.	.	.
60025	1909	1	Pickled	pickle	VBN
60025	1909	2	pork	pork	NN
60025	1909	3	is	be	VBZ
60025	1909	4	frequently	frequently	RB
60025	1909	5	accompanied	accompany	VBN
60025	1909	6	by	by	IN
60025	1909	7	dried	dry	VBN
60025	1909	8	beans	bean	NNS
60025	1909	9	and	and	CC
60025	1909	10	hominy	hominy	JJ
60025	1909	11	.	.	.
60025	1910	1	PORK	PORK	NNP
60025	1910	2	AND	and	CC
60025	1910	3	BEANS	bean	NNS
60025	1910	4	.	.	.
60025	1911	1	Allow	allow	VB
60025	1911	2	two	two	CD
60025	1911	3	pounds	pound	NNS
60025	1911	4	of	of	IN
60025	1911	5	pickled	pickle	VBN
60025	1911	6	pork	pork	NN
60025	1911	7	to	to	IN
60025	1911	8	two	two	CD
60025	1911	9	quarts	quart	NNS
60025	1911	10	of	of	IN
60025	1911	11	dried	dry	VBN
60025	1911	12	beans	bean	NNS
60025	1911	13	.	.	.
60025	1912	1	Soak	soak	VB
60025	1912	2	the	the	DT
60025	1912	3	meat	meat	NN
60025	1912	4	all	all	DT
60025	1912	5	night	night	NN
60025	1912	6	in	in	IN
60025	1912	7	a	a	DT
60025	1912	8	pan	pan	NN
60025	1912	9	of	of	IN
60025	1912	10	cold	cold	JJ
60025	1912	11	water	water	NN
60025	1912	12	.	.	.
60025	1913	1	Put	put	VB
60025	1913	2	the	the	DT
60025	1913	3	beans	bean	NNS
60025	1913	4	into	into	IN
60025	1913	5	a	a	DT
60025	1913	6	pot	pot	NN
60025	1913	7	with	with	IN
60025	1913	8	cold	cold	JJ
60025	1913	9	water	water	NN
60025	1913	10	,	,	,
60025	1913	11	and	and	CC
60025	1913	12	let	let	VB
60025	1913	13	them	-PRON-	PRP
60025	1913	14	hang	hang	VB
60025	1913	15	all	all	DT
60025	1913	16	night	night	NN
60025	1913	17	over	over	IN
60025	1913	18	the	the	DT
60025	1913	19	embers	ember	NNS
60025	1913	20	of	of	IN
60025	1913	21	the	the	DT
60025	1913	22	fire	fire	NN
60025	1913	23	,	,	,
60025	1913	24	or	or	CC
60025	1913	25	set	set	VBD
60025	1913	26	them	-PRON-	PRP
60025	1913	27	in	in	IN
60025	1913	28	the	the	DT
60025	1913	29	chimney	chimney	NNP
60025	1913	30	corner	corner	NN
60025	1913	31	,	,	,
60025	1913	32	that	that	IN
60025	1913	33	they	-PRON-	PRP
60025	1913	34	may	may	MD
60025	1913	35	warm	warm	VB
60025	1913	36	as	as	RB
60025	1913	37	well	well	RB
60025	1913	38	as	as	IN
60025	1913	39	soak	soak	NNP
60025	1913	40	.	.	.
60025	1914	1	Early	early	RB
60025	1914	2	in	in	IN
60025	1914	3	the	the	DT
60025	1914	4	morning	morning	NN
60025	1914	5	rinse	rinse	VB
60025	1914	6	them	-PRON-	PRP
60025	1914	7	through	through	IN
60025	1914	8	a	a	DT
60025	1914	9	cullender	cullender	NN
60025	1914	10	.	.	.
60025	1915	1	Having	have	VBG
60025	1915	2	scored	score	VBN
60025	1915	3	the	the	DT
60025	1915	4	rind	rind	NN
60025	1915	5	of	of	IN
60025	1915	6	the	the	DT
60025	1915	7	pork	pork	NN
60025	1915	8	,	,	,
60025	1915	9	(	(	-LRB-
60025	1915	10	which	which	WDT
60025	1915	11	should	should	MD
60025	1915	12	not	not	RB
60025	1915	13	be	be	VB
60025	1915	14	a	a	DT
60025	1915	15	very	very	RB
60025	1915	16	fat	fat	JJ
60025	1915	17	piece	piece	NN
60025	1915	18	,	,	,
60025	1915	19	)	)	-RRB-
60025	1915	20	put	put	VBD
60025	1915	21	it	-PRON-	PRP
60025	1915	22	into	into	IN
60025	1915	23	a	a	DT
60025	1915	24	pot	pot	NN
60025	1915	25	with	with	IN
60025	1915	26	cold	cold	JJ
60025	1915	27	water	water	NN
60025	1915	28	,	,	,
60025	1915	29	and	and	CC
60025	1915	30	boil	boil	VB
60025	1915	31	it	-PRON-	PRP
60025	1915	32	till	till	IN
60025	1915	33	tender	tender	NN
60025	1915	34	,	,	,
60025	1915	35	carefully	carefully	RB
60025	1915	36	skimming	skim	VBG
60025	1915	37	off	off	RP
60025	1915	38	the	the	DT
60025	1915	39	liquid	liquid	JJ
60025	1915	40	fat	fat	NN
60025	1915	41	.	.	.
60025	1916	1	_	_	NNP
60025	1916	2	In	in	IN
60025	1916	3	another	another	DT
60025	1916	4	pot	pot	NN
60025	1916	5	_	_	NNP
60025	1916	6	boil	boil	NN
60025	1916	7	the	the	DT
60025	1916	8	beans	bean	NNS
60025	1916	9	till	till	IN
60025	1916	10	they	-PRON-	PRP
60025	1916	11	have	have	VBP
60025	1916	12	all	all	RB
60025	1916	13	bursted	burst	VBN
60025	1916	14	.	.	.
60025	1917	1	When	when	WRB
60025	1917	2	soft	soft	JJ
60025	1917	3	,	,	,
60025	1917	4	take	take	VB
60025	1917	5	them	-PRON-	PRP
60025	1917	6	up	up	RP
60025	1917	7	;	;	,
60025	1917	8	lay	lie	VBD
60025	1917	9	the	the	DT
60025	1917	10	pork	pork	NN
60025	1917	11	in	in	IN
60025	1917	12	a	a	DT
60025	1917	13	tin	tin	NN
60025	1917	14	pan	pan	NN
60025	1917	15	;	;	:
60025	1917	16	and	and	CC
60025	1917	17	cover	cover	VB
60025	1917	18	it	-PRON-	PRP
60025	1917	19	with	with	IN
60025	1917	20	the	the	DT
60025	1917	21	beans	bean	NNS
60025	1917	22	,	,	,
60025	1917	23	adding	add	VBG
60025	1917	24	a	a	DT
60025	1917	25	very	very	RB
60025	1917	26	little	little	JJ
60025	1917	27	water	water	NN
60025	1917	28	.	.	.
60025	1918	1	Then	then	RB
60025	1918	2	bake	bake	VB
60025	1918	3	them	-PRON-	PRP
60025	1918	4	in	in	IN
60025	1918	5	an	an	DT
60025	1918	6	oven	oven	NN
60025	1918	7	till	till	IN
60025	1918	8	brown	brown	NNP
60025	1918	9	,	,	,
60025	1918	10	but	but	CC
60025	1918	11	not	not	RB
60025	1918	12	longer	long	RBR
60025	1918	13	.	.	.
60025	1919	1	This	this	DT
60025	1919	2	is	be	VBZ
60025	1919	3	a	a	DT
60025	1919	4	homely	homely	JJ
60025	1919	5	dish	dish	NN
60025	1919	6	,	,	,
60025	1919	7	but	but	CC
60025	1919	8	is	be	VBZ
60025	1919	9	by	by	IN
60025	1919	10	many	many	JJ
60025	1919	11	persons	person	NNS
60025	1919	12	much	much	RB
60025	1919	13	liked	like	VBN
60025	1919	14	.	.	.
60025	1920	1	It	-PRON-	PRP
60025	1920	2	is	be	VBZ
60025	1920	3	customary	customary	JJ
60025	1920	4	to	to	TO
60025	1920	5	bring	bring	VB
60025	1920	6	it	-PRON-	PRP
60025	1920	7	to	to	TO
60025	1920	8	table	table	VB
60025	1920	9	in	in	IN
60025	1920	10	the	the	DT
60025	1920	11	pan	pan	NN
60025	1920	12	in	in	IN
60025	1920	13	which	which	WDT
60025	1920	14	it	-PRON-	PRP
60025	1920	15	is	be	VBZ
60025	1920	16	baked	baked	JJ
60025	1920	17	.	.	.
60025	1921	1	The	the	DT
60025	1921	2	chine	chine	NN
60025	1921	3	is	be	VBZ
60025	1921	4	the	the	DT
60025	1921	5	proper	proper	JJ
60025	1921	6	piece	piece	NN
60025	1921	7	for	for	IN
60025	1921	8	this	this	DT
60025	1921	9	purpose	purpose	NN
60025	1921	10	.	.	.
60025	1922	1	PORK	PORK	NNP
60025	1922	2	STEAKS	STEAKS	NNP
60025	1922	3	.	.	.
60025	1923	1	Pork	pork	NN
60025	1923	2	steaks	steak	NNS
60025	1923	3	or	or	CC
60025	1923	4	chops	chop	NNS
60025	1923	5	should	should	MD
60025	1923	6	be	be	VB
60025	1923	7	taken	take	VBN
60025	1923	8	from	from	IN
60025	1923	9	the	the	DT
60025	1923	10	neck	neck	NN
60025	1923	11	,	,	,
60025	1923	12	or	or	CC
60025	1923	13	the	the	DT
60025	1923	14	loin	loin	NN
60025	1923	15	.	.	.
60025	1924	1	Cut	cut	VB
60025	1924	2	them	-PRON-	PRP
60025	1924	3	about	about	RB
60025	1924	4	half	half	PDT
60025	1924	5	an	an	DT
60025	1924	6	inch	inch	NN
60025	1924	7	thick	thick	JJ
60025	1924	8	,	,	,
60025	1924	9	remove	remove	VB
60025	1924	10	the	the	DT
60025	1924	11	skin	skin	NN
60025	1924	12	,	,	,
60025	1924	13	trim	trim	VB
60025	1924	14	them	-PRON-	PRP
60025	1924	15	neatly	neatly	RB
60025	1924	16	,	,	,
60025	1924	17	and	and	CC
60025	1924	18	beat	beat	VBD
60025	1924	19	them	-PRON-	PRP
60025	1924	20	.	.	.
60025	1925	1	Season	season	VB
60025	1925	2	them	-PRON-	PRP
60025	1925	3	with	with	IN
60025	1925	4	pepper	pepper	NN
60025	1925	5	,	,	,
60025	1925	6	salt	salt	NN
60025	1925	7	,	,	,
60025	1925	8	and	and	CC
60025	1925	9	powdered	powder	VBN
60025	1925	10	sage	sage	NN
60025	1925	11	-	-	HYPH
60025	1925	12	leaves	leave	NNS
60025	1925	13	or	or	CC
60025	1925	14	sweet	sweet	JJ
60025	1925	15	marjoram	marjoram	NNP
60025	1925	16	,	,	,
60025	1925	17	and	and	CC
60025	1925	18	broil	broil	VB
60025	1925	19	them	-PRON-	PRP
60025	1925	20	over	over	IN
60025	1925	21	a	a	DT
60025	1925	22	clear	clear	JJ
60025	1925	23	fire	fire	NN
60025	1925	24	till	till	IN
60025	1925	25	quite	quite	RB
60025	1925	26	done	do	VBN
60025	1925	27	all	all	RB
60025	1925	28	through	through	RB
60025	1925	29	,	,	,
60025	1925	30	turning	turn	VBG
60025	1925	31	them	-PRON-	PRP
60025	1925	32	once	once	RB
60025	1925	33	.	.	.
60025	1926	1	They	-PRON-	PRP
60025	1926	2	require	require	VBP
60025	1926	3	much	much	RB
60025	1926	4	longer	long	RBR
60025	1926	5	broiling	broil	VBG
60025	1926	6	than	than	IN
60025	1926	7	beef	beef	NN
60025	1926	8	-	-	HYPH
60025	1926	9	steaks	steak	NNS
60025	1926	10	or	or	CC
60025	1926	11	mutton	mutton	NN
60025	1926	12	chops	chop	NNS
60025	1926	13	.	.	.
60025	1927	1	When	when	WRB
60025	1927	2	you	-PRON-	PRP
60025	1927	3	think	think	VBP
60025	1927	4	they	-PRON-	PRP
60025	1927	5	are	be	VBP
60025	1927	6	nearly	nearly	RB
60025	1927	7	done	do	VBN
60025	1927	8	,	,	,
60025	1927	9	take	take	VB
60025	1927	10	up	up	RP
60025	1927	11	one	one	CD
60025	1927	12	on	on	IN
60025	1927	13	a	a	DT
60025	1927	14	plate	plate	NN
60025	1927	15	and	and	CC
60025	1927	16	try	try	VB
60025	1927	17	it	-PRON-	PRP
60025	1927	18	.	.	.
60025	1928	1	If	if	IN
60025	1928	2	it	-PRON-	PRP
60025	1928	3	is	be	VBZ
60025	1928	4	the	the	DT
60025	1928	5	least	least	JJS
60025	1928	6	red	red	JJ
60025	1928	7	inside	inside	RB
60025	1928	8	,	,	,
60025	1928	9	return	return	VB
60025	1928	10	it	-PRON-	PRP
60025	1928	11	to	to	IN
60025	1928	12	the	the	DT
60025	1928	13	gridiron	gridiron	NN
60025	1928	14	.	.	.
60025	1929	1	Have	have	VBP
60025	1929	2	ready	ready	JJ
60025	1929	3	a	a	DT
60025	1929	4	gravy	gravy	NN
60025	1929	5	made	make	VBN
60025	1929	6	of	of	IN
60025	1929	7	the	the	DT
60025	1929	8	trimmings	trimming	NNS
60025	1929	9	,	,	,
60025	1929	10	or	or	CC
60025	1929	11	any	any	DT
60025	1929	12	coarse	coarse	JJ
60025	1929	13	pieces	piece	NNS
60025	1929	14	of	of	IN
60025	1929	15	pork	pork	NN
60025	1929	16	stewed	stew	VBN
60025	1929	17	in	in	IN
60025	1929	18	a	a	DT
60025	1929	19	little	little	JJ
60025	1929	20	water	water	NN
60025	1929	21	with	with	IN
60025	1929	22	chopped	chopped	JJ
60025	1929	23	onions	onion	NNS
60025	1929	24	and	and	CC
60025	1929	25	sage	sage	NN
60025	1929	26	,	,	,
60025	1929	27	and	and	CC
60025	1929	28	skimmed	skim	VBN
60025	1929	29	carefully	carefully	RB
60025	1929	30	.	.	.
60025	1930	1	When	when	WRB
60025	1930	2	all	all	PDT
60025	1930	3	the	the	DT
60025	1930	4	essence	essence	NN
60025	1930	5	is	be	VBZ
60025	1930	6	extracted	extract	VBN
60025	1930	7	,	,	,
60025	1930	8	take	take	VB
60025	1930	9	out	out	RP
60025	1930	10	the	the	DT
60025	1930	11	bits	bit	NNS
60025	1930	12	of	of	IN
60025	1930	13	meat	meat	NN
60025	1930	14	,	,	,
60025	1930	15	&	&	CC
60025	1930	16	c.	c.	NNP
60025	1930	17	and	and	CC
60025	1930	18	serve	serve	VB
60025	1930	19	up	up	RP
60025	1930	20	the	the	DT
60025	1930	21	gravy	gravy	NN
60025	1930	22	in	in	IN
60025	1930	23	a	a	DT
60025	1930	24	boat	boat	NN
60025	1930	25	to	to	TO
60025	1930	26	eat	eat	VB
60025	1930	27	with	with	IN
60025	1930	28	the	the	DT
60025	1930	29	steaks	steak	NNS
60025	1930	30	.	.	.
60025	1931	1	They	-PRON-	PRP
60025	1931	2	should	should	MD
60025	1931	3	be	be	VB
60025	1931	4	accompanied	accompany	VBN
60025	1931	5	with	with	IN
60025	1931	6	apple	apple	NN
60025	1931	7	-	-	HYPH
60025	1931	8	sauce	sauce	NN
60025	1931	9	.	.	.
60025	1932	1	PORK	PORK	NNP
60025	1932	2	CUTLETS	CUTLETS	NNP
60025	1932	3	.	.	.
60025	1933	1	Cut	cut	VB
60025	1933	2	them	-PRON-	PRP
60025	1933	3	from	from	IN
60025	1933	4	the	the	DT
60025	1933	5	leg	leg	NN
60025	1933	6	,	,	,
60025	1933	7	and	and	CC
60025	1933	8	remove	remove	VB
60025	1933	9	the	the	DT
60025	1933	10	skin	skin	NN
60025	1933	11	;	;	:
60025	1933	12	trim	trim	VB
60025	1933	13	them	-PRON-	PRP
60025	1933	14	and	and	CC
60025	1933	15	beat	beat	VBD
60025	1933	16	them	-PRON-	PRP
60025	1933	17	,	,	,
60025	1933	18	and	and	CC
60025	1933	19	sprinkle	sprinkle	VB
60025	1933	20	on	on	RP
60025	1933	21	salt	salt	NN
60025	1933	22	and	and	CC
60025	1933	23	pepper	pepper	NN
60025	1933	24	.	.	.
60025	1934	1	Prepare	prepare	VB
60025	1934	2	some	some	DT
60025	1934	3	beaten	beat	VBN
60025	1934	4	egg	egg	NN
60025	1934	5	in	in	IN
60025	1934	6	a	a	DT
60025	1934	7	pan	pan	NN
60025	1934	8	;	;	:
60025	1934	9	and	and	CC
60025	1934	10	on	on	IN
60025	1934	11	a	a	DT
60025	1934	12	flat	flat	JJ
60025	1934	13	dish	dish	NN
60025	1934	14	a	a	DT
60025	1934	15	mixture	mixture	NN
60025	1934	16	of	of	IN
60025	1934	17	bread	bread	NN
60025	1934	18	-	-	HYPH
60025	1934	19	crumbs	crumb	NNS
60025	1934	20	,	,	,
60025	1934	21	minced	minced	JJ
60025	1934	22	onion	onion	NN
60025	1934	23	,	,	,
60025	1934	24	and	and	CC
60025	1934	25	sage	sage	NN
60025	1934	26	.	.	.
60025	1935	1	Put	put	VB
60025	1935	2	some	some	DT
60025	1935	3	lard	lard	NN
60025	1935	4	or	or	CC
60025	1935	5	drippings	dripping	NNS
60025	1935	6	into	into	IN
60025	1935	7	a	a	DT
60025	1935	8	frying	frying	JJ
60025	1935	9	-	-	HYPH
60025	1935	10	pan	pan	NN
60025	1935	11	over	over	IN
60025	1935	12	the	the	DT
60025	1935	13	fire	fire	NN
60025	1935	14	;	;	:
60025	1935	15	and	and	CC
60025	1935	16	when	when	WRB
60025	1935	17	it	-PRON-	PRP
60025	1935	18	boils	boil	VBZ
60025	1935	19	,	,	,
60025	1935	20	put	put	VBN
60025	1935	21	in	in	IN
60025	1935	22	the	the	DT
60025	1935	23	cutlets	cutlet	NNS
60025	1935	24	;	;	,
60025	1935	25	having	have	VBG
60025	1935	26	dipped	dip	VBN
60025	1935	27	every	every	DT
60025	1935	28	one	one	CD
60025	1935	29	first	first	RB
60025	1935	30	in	in	IN
60025	1935	31	the	the	DT
60025	1935	32	egg	egg	NN
60025	1935	33	,	,	,
60025	1935	34	and	and	CC
60025	1935	35	then	then	RB
60025	1935	36	in	in	IN
60025	1935	37	the	the	DT
60025	1935	38	seasoning	seasoning	NN
60025	1935	39	.	.	.
60025	1936	1	Fry	fry	VB
60025	1936	2	them	-PRON-	PRP
60025	1936	3	twenty	twenty	CD
60025	1936	4	or	or	CC
60025	1936	5	thirty	thirty	CD
60025	1936	6	minutes	minute	NNS
60025	1936	7	,	,	,
60025	1936	8	turning	turn	VBG
60025	1936	9	them	-PRON-	PRP
60025	1936	10	often	often	RB
60025	1936	11	.	.	.
60025	1937	1	After	after	IN
60025	1937	2	you	-PRON-	PRP
60025	1937	3	have	have	VBP
60025	1937	4	taken	take	VBN
60025	1937	5	them	-PRON-	PRP
60025	1937	6	out	out	IN
60025	1937	7	of	of	IN
60025	1937	8	the	the	DT
60025	1937	9	frying	frying	JJ
60025	1937	10	-	-	HYPH
60025	1937	11	pan	pan	NN
60025	1937	12	,	,	,
60025	1937	13	skim	skim	NNP
60025	1937	14	the	the	DT
60025	1937	15	gravy	gravy	NN
60025	1937	16	,	,	,
60025	1937	17	dredge	dredge	NN
60025	1937	18	in	in	IN
60025	1937	19	a	a	DT
60025	1937	20	little	little	JJ
60025	1937	21	flour	flour	NN
60025	1937	22	,	,	,
60025	1937	23	give	give	VB
60025	1937	24	it	-PRON-	PRP
60025	1937	25	one	one	CD
60025	1937	26	boil	boil	NN
60025	1937	27	,	,	,
60025	1937	28	and	and	CC
60025	1937	29	then	then	RB
60025	1937	30	pour	pour	VB
60025	1937	31	it	-PRON-	PRP
60025	1937	32	on	on	IN
60025	1937	33	the	the	DT
60025	1937	34	dish	dish	NN
60025	1937	35	round	round	IN
60025	1937	36	the	the	DT
60025	1937	37	cutlets	cutlet	NNS
60025	1937	38	.	.	.
60025	1938	1	Have	have	VBP
60025	1938	2	apple	apple	NN
60025	1938	3	-	-	HYPH
60025	1938	4	sauce	sauce	NN
60025	1938	5	to	to	TO
60025	1938	6	eat	eat	VB
60025	1938	7	with	with	IN
60025	1938	8	them	-PRON-	PRP
60025	1938	9	.	.	.
60025	1939	1	Pork	pork	NN
60025	1939	2	cutlets	cutlet	NNS
60025	1939	3	prepared	prepare	VBD
60025	1939	4	in	in	IN
60025	1939	5	this	this	DT
60025	1939	6	manner	manner	NN
60025	1939	7	may	may	MD
60025	1939	8	be	be	VB
60025	1939	9	stewed	stew	VBN
60025	1939	10	instead	instead	RB
60025	1939	11	of	of	IN
60025	1939	12	being	be	VBG
60025	1939	13	fried	fry	VBN
60025	1939	14	.	.	.
60025	1940	1	Add	add	VB
60025	1940	2	to	to	IN
60025	1940	3	them	-PRON-	PRP
60025	1940	4	a	a	DT
60025	1940	5	little	little	JJ
60025	1940	6	water	water	NN
60025	1940	7	,	,	,
60025	1940	8	and	and	CC
60025	1940	9	stew	stew	VB
60025	1940	10	them	-PRON-	PRP
60025	1940	11	slowly	slowly	RB
60025	1940	12	till	till	IN
60025	1940	13	thoroughly	thoroughly	RB
60025	1940	14	done	do	VBN
60025	1940	15	,	,	,
60025	1940	16	keeping	keep	VBG
60025	1940	17	them	-PRON-	PRP
60025	1940	18	closely	closely	RB
60025	1940	19	covered	cover	VBN
60025	1940	20	,	,	,
60025	1940	21	except	except	IN
60025	1940	22	when	when	WRB
60025	1940	23	you	-PRON-	PRP
60025	1940	24	remove	remove	VBP
60025	1940	25	the	the	DT
60025	1940	26	lid	lid	NN
60025	1940	27	to	to	TO
60025	1940	28	skim	skim	VB
60025	1940	29	them	-PRON-	PRP
60025	1940	30	.	.	.
60025	1941	1	PORK	PORK	NNP
60025	1941	2	PIE	PIE	NNP
60025	1941	3	.	.	.
60025	1942	1	Take	take	VB
60025	1942	2	the	the	DT
60025	1942	3	lean	lean	NN
60025	1942	4	of	of	IN
60025	1942	5	a	a	DT
60025	1942	6	leg	leg	NN
60025	1942	7	or	or	CC
60025	1942	8	loin	loin	NN
60025	1942	9	of	of	IN
60025	1942	10	fresh	fresh	JJ
60025	1942	11	pork	pork	NN
60025	1942	12	,	,	,
60025	1942	13	and	and	CC
60025	1942	14	season	season	VB
60025	1942	15	it	-PRON-	PRP
60025	1942	16	with	with	IN
60025	1942	17	pepper	pepper	NN
60025	1942	18	,	,	,
60025	1942	19	salt	salt	NN
60025	1942	20	,	,	,
60025	1942	21	and	and	CC
60025	1942	22	nutmeg	nutmeg	NNP
60025	1942	23	.	.	.
60025	1943	1	Cover	cover	VB
60025	1943	2	the	the	DT
60025	1943	3	bottom	bottom	NN
60025	1943	4	and	and	CC
60025	1943	5	sides	side	NNS
60025	1943	6	of	of	IN
60025	1943	7	a	a	DT
60025	1943	8	deep	deep	JJ
60025	1943	9	dish	dish	NN
60025	1943	10	with	with	IN
60025	1943	11	a	a	DT
60025	1943	12	good	good	JJ
60025	1943	13	paste	paste	NN
60025	1943	14	,	,	,
60025	1943	15	made	make	VBN
60025	1943	16	with	with	IN
60025	1943	17	a	a	DT
60025	1943	18	pound	pound	NN
60025	1943	19	of	of	IN
60025	1943	20	butter	butter	NN
60025	1943	21	to	to	IN
60025	1943	22	two	two	CD
60025	1943	23	pounds	pound	NNS
60025	1943	24	of	of	IN
60025	1943	25	flour	flour	NN
60025	1943	26	,	,	,
60025	1943	27	and	and	CC
60025	1943	28	rolled	roll	VBD
60025	1943	29	out	out	RP
60025	1943	30	thick	thick	JJ
60025	1943	31	.	.	.
60025	1944	1	Put	put	VB
60025	1944	2	in	in	RP
60025	1944	3	a	a	DT
60025	1944	4	layer	layer	NN
60025	1944	5	of	of	IN
60025	1944	6	pork	pork	NN
60025	1944	7	,	,	,
60025	1944	8	and	and	CC
60025	1944	9	then	then	RB
60025	1944	10	a	a	DT
60025	1944	11	layer	layer	NN
60025	1944	12	of	of	IN
60025	1944	13	pippin	pippin	JJ
60025	1944	14	apples	apple	NNS
60025	1944	15	,	,	,
60025	1944	16	pared	pare	VBD
60025	1944	17	,	,	,
60025	1944	18	cored	core	VBD
60025	1944	19	,	,	,
60025	1944	20	and	and	CC
60025	1944	21	cut	cut	VB
60025	1944	22	small	small	JJ
60025	1944	23	.	.	.
60025	1945	1	Strew	Strew	VBN
60025	1945	2	over	over	IN
60025	1945	3	the	the	DT
60025	1945	4	apples	apple	NNS
60025	1945	5	sufficient	sufficient	JJ
60025	1945	6	sugar	sugar	NN
60025	1945	7	to	to	TO
60025	1945	8	make	make	VB
60025	1945	9	them	-PRON-	PRP
60025	1945	10	very	very	RB
60025	1945	11	sweet	sweet	JJ
60025	1945	12	.	.	.
60025	1946	1	Then	then	RB
60025	1946	2	place	place	VB
60025	1946	3	another	another	DT
60025	1946	4	layer	layer	NN
60025	1946	5	of	of	IN
60025	1946	6	pork	pork	NN
60025	1946	7	,	,	,
60025	1946	8	and	and	CC
60025	1946	9	so	so	RB
60025	1946	10	on	on	RB
60025	1946	11	till	till	IN
60025	1946	12	the	the	DT
60025	1946	13	dish	dish	NN
60025	1946	14	is	be	VBZ
60025	1946	15	full	full	JJ
60025	1946	16	.	.	.
60025	1947	1	Pour	pour	VB
60025	1947	2	in	in	IN
60025	1947	3	half	half	PDT
60025	1947	4	a	a	DT
60025	1947	5	pint	pint	NN
60025	1947	6	or	or	CC
60025	1947	7	more	more	JJR
60025	1947	8	of	of	IN
60025	1947	9	sweet	sweet	JJ
60025	1947	10	cider	cider	NN
60025	1947	11	.	.	.
60025	1948	1	Cover	cover	VB
60025	1948	2	the	the	DT
60025	1948	3	pie	pie	NN
60025	1948	4	with	with	IN
60025	1948	5	a	a	DT
60025	1948	6	thick	thick	JJ
60025	1948	7	lid	lid	NN
60025	1948	8	of	of	IN
60025	1948	9	paste	paste	NN
60025	1948	10	,	,	,
60025	1948	11	and	and	CC
60025	1948	12	notch	notch	NN
60025	1948	13	and	and	CC
60025	1948	14	ornament	ornament	VBD
60025	1948	15	it	-PRON-	PRP
60025	1948	16	according	accord	VBG
60025	1948	17	to	to	IN
60025	1948	18	your	-PRON-	PRP$
60025	1948	19	taste	taste	NN
60025	1948	20	.	.	.
60025	1949	1	Set	Set	VBD
60025	1949	2	it	-PRON-	PRP
60025	1949	3	in	in	IN
60025	1949	4	a	a	DT
60025	1949	5	brisk	brisk	JJ
60025	1949	6	oven	oven	NN
60025	1949	7	,	,	,
60025	1949	8	and	and	CC
60025	1949	9	bake	bake	VB
60025	1949	10	it	-PRON-	PRP
60025	1949	11	well	well	RB
60025	1949	12	.	.	.
60025	1950	1	HAM	HAM	NNP
60025	1950	2	PIE	PIE	NNP
60025	1950	3	.	.	.
60025	1951	1	Cover	cover	VB
60025	1951	2	the	the	DT
60025	1951	3	sides	side	NNS
60025	1951	4	and	and	CC
60025	1951	5	bottom	bottom	NN
60025	1951	6	of	of	IN
60025	1951	7	a	a	DT
60025	1951	8	dish	dish	NN
60025	1951	9	with	with	IN
60025	1951	10	a	a	DT
60025	1951	11	good	good	JJ
60025	1951	12	paste	paste	NN
60025	1951	13	rolled	roll	VBD
60025	1951	14	out	out	RP
60025	1951	15	thick	thick	JJ
60025	1951	16	.	.	.
60025	1952	1	Have	have	VBP
60025	1952	2	ready	ready	JJ
60025	1952	3	some	some	DT
60025	1952	4	slices	slice	NNS
60025	1952	5	of	of	IN
60025	1952	6	cold	cold	JJ
60025	1952	7	boiled	boil	VBN
60025	1952	8	ham	ham	NN
60025	1952	9	,	,	,
60025	1952	10	about	about	RB
60025	1952	11	half	half	PDT
60025	1952	12	an	an	DT
60025	1952	13	inch	inch	NN
60025	1952	14	thick	thick	JJ
60025	1952	15	,	,	,
60025	1952	16	some	some	DT
60025	1952	17	eggs	egg	NNS
60025	1952	18	boiled	boil	VBD
60025	1952	19	hard	hard	RB
60025	1952	20	and	and	CC
60025	1952	21	sliced	sliced	JJ
60025	1952	22	,	,	,
60025	1952	23	and	and	CC
60025	1952	24	a	a	DT
60025	1952	25	large	large	JJ
60025	1952	26	young	young	JJ
60025	1952	27	fowl	fowl	NN
60025	1952	28	cleaned	clean	VBN
60025	1952	29	and	and	CC
60025	1952	30	cut	cut	VBD
60025	1952	31	up	up	RP
60025	1952	32	.	.	.
60025	1953	1	Put	put	VB
60025	1953	2	a	a	DT
60025	1953	3	layer	layer	NN
60025	1953	4	of	of	IN
60025	1953	5	ham	ham	NN
60025	1953	6	at	at	IN
60025	1953	7	the	the	DT
60025	1953	8	bottom	bottom	NN
60025	1953	9	,	,	,
60025	1953	10	then	then	RB
60025	1953	11	the	the	DT
60025	1953	12	fowl	fowl	NN
60025	1953	13	,	,	,
60025	1953	14	then	then	RB
60025	1953	15	the	the	DT
60025	1953	16	eggs	egg	NNS
60025	1953	17	,	,	,
60025	1953	18	and	and	CC
60025	1953	19	then	then	RB
60025	1953	20	another	another	DT
60025	1953	21	layer	layer	NN
60025	1953	22	of	of	IN
60025	1953	23	ham	ham	NN
60025	1953	24	.	.	.
60025	1954	1	Shake	shake	VB
60025	1954	2	on	on	IN
60025	1954	3	some	some	DT
60025	1954	4	pepper	pepper	NN
60025	1954	5	,	,	,
60025	1954	6	and	and	CC
60025	1954	7	pour	pour	VBP
60025	1954	8	in	in	IN
60025	1954	9	some	some	DT
60025	1954	10	water	water	NN
60025	1954	11	,	,	,
60025	1954	12	or	or	CC
60025	1954	13	what	what	WP
60025	1954	14	will	will	MD
60025	1954	15	be	be	VB
60025	1954	16	much	much	RB
60025	1954	17	better	well	JJR
60025	1954	18	,	,	,
60025	1954	19	some	some	DT
60025	1954	20	veal	veal	NN
60025	1954	21	gravy	gravy	NN
60025	1954	22	.	.	.
60025	1955	1	Cover	cover	VB
60025	1955	2	the	the	DT
60025	1955	3	pie	pie	NN
60025	1955	4	with	with	IN
60025	1955	5	a	a	DT
60025	1955	6	crust	crust	NN
60025	1955	7	,	,	,
60025	1955	8	notch	notch	NN
60025	1955	9	and	and	CC
60025	1955	10	ornament	ornament	JJ
60025	1955	11	it	-PRON-	PRP
60025	1955	12	,	,	,
60025	1955	13	and	and	CC
60025	1955	14	bake	bake	VB
60025	1955	15	it	-PRON-	PRP
60025	1955	16	well	well	RB
60025	1955	17	.	.	.
60025	1956	1	Some	some	DT
60025	1956	2	mushrooms	mushroom	NNS
60025	1956	3	will	will	MD
60025	1956	4	greatly	greatly	RB
60025	1956	5	improve	improve	VB
60025	1956	6	it	-PRON-	PRP
60025	1956	7	.	.	.
60025	1957	1	Small	small	JJ
60025	1957	2	button	button	NN
60025	1957	3	mushrooms	mushroom	NNS
60025	1957	4	will	will	MD
60025	1957	5	keep	keep	VB
60025	1957	6	very	very	RB
60025	1957	7	well	well	RB
60025	1957	8	in	in	IN
60025	1957	9	a	a	DT
60025	1957	10	bottle	bottle	NN
60025	1957	11	of	of	IN
60025	1957	12	sweet	sweet	JJ
60025	1957	13	oil	oil	NN
60025	1957	14	--	--	:
60025	1957	15	first	first	RB
60025	1957	16	peeling	peel	VBG
60025	1957	17	the	the	DT
60025	1957	18	skin	skin	NN
60025	1957	19	,	,	,
60025	1957	20	and	and	CC
60025	1957	21	cutting	cut	VBG
60025	1957	22	off	off	RP
60025	1957	23	the	the	DT
60025	1957	24	stalks	stalk	NNS
60025	1957	25	.	.	.
60025	1958	1	HAM	HAM	NNP
60025	1958	2	SANDWICHES	SANDWICHES	NNP
60025	1958	3	.	.	.
60025	1959	1	Cut	cut	VB
60025	1959	2	some	some	DT
60025	1959	3	thin	thin	JJ
60025	1959	4	slices	slice	NNS
60025	1959	5	of	of	IN
60025	1959	6	bread	bread	NN
60025	1959	7	very	very	RB
60025	1959	8	neatly	neatly	RB
60025	1959	9	,	,	,
60025	1959	10	having	have	VBG
60025	1959	11	slightly	slightly	RB
60025	1959	12	buttered	butter	VBN
60025	1959	13	them	-PRON-	PRP
60025	1959	14	;	;	:
60025	1959	15	and	and	CC
60025	1959	16	,	,	,
60025	1959	17	if	if	IN
60025	1959	18	you	-PRON-	PRP
60025	1959	19	choose	choose	VBP
60025	1959	20	,	,	,
60025	1959	21	spread	spread	VB
60025	1959	22	on	on	IN
60025	1959	23	a	a	DT
60025	1959	24	very	very	RB
60025	1959	25	little	little	JJ
60025	1959	26	mustard	mustard	NN
60025	1959	27	.	.	.
60025	1960	1	Have	have	VBP
60025	1960	2	ready	ready	JJ
60025	1960	3	some	some	DT
60025	1960	4	very	very	RB
60025	1960	5	thin	thin	JJ
60025	1960	6	slices	slice	NNS
60025	1960	7	of	of	IN
60025	1960	8	cold	cold	JJ
60025	1960	9	boiled	boil	VBN
60025	1960	10	ham	ham	NN
60025	1960	11	,	,	,
60025	1960	12	and	and	CC
60025	1960	13	lay	lie	VBD
60025	1960	14	one	one	CD
60025	1960	15	between	between	IN
60025	1960	16	two	two	CD
60025	1960	17	slices	slice	NNS
60025	1960	18	of	of	IN
60025	1960	19	bread	bread	NN
60025	1960	20	.	.	.
60025	1961	1	You	-PRON-	PRP
60025	1961	2	may	may	MD
60025	1961	3	either	either	CC
60025	1961	4	roll	roll	VB
60025	1961	5	them	-PRON-	PRP
60025	1961	6	up	up	RP
60025	1961	7	,	,	,
60025	1961	8	or	or	CC
60025	1961	9	lay	lay	VB
60025	1961	10	them	-PRON-	PRP
60025	1961	11	flat	flat	JJ
60025	1961	12	on	on	IN
60025	1961	13	the	the	DT
60025	1961	14	plates	plate	NNS
60025	1961	15	.	.	.
60025	1962	1	They	-PRON-	PRP
60025	1962	2	are	be	VBP
60025	1962	3	used	use	VBN
60025	1962	4	at	at	IN
60025	1962	5	supper	supper	NN
60025	1962	6	,	,	,
60025	1962	7	or	or	CC
60025	1962	8	at	at	IN
60025	1962	9	luncheon	luncheon	NN
60025	1962	10	.	.	.
60025	1963	1	You	-PRON-	PRP
60025	1963	2	may	may	MD
60025	1963	3	substitute	substitute	VB
60025	1963	4	for	for	IN
60025	1963	5	the	the	DT
60025	1963	6	ham	ham	NNP
60025	1963	7	,	,	,
60025	1963	8	cold	cold	JJ
60025	1963	9	smoked	smoke	VBN
60025	1963	10	tongue	tongue	NN
60025	1963	11	,	,	,
60025	1963	12	shred	shre	VBD
60025	1963	13	or	or	CC
60025	1963	14	grated	grate	VBN
60025	1963	15	.	.	.
60025	1964	1	BROILED	broiled	NN
60025	1964	2	HAM	HAM	NNP
60025	1964	3	.	.	.
60025	1965	1	Cut	cut	VB
60025	1965	2	the	the	DT
60025	1965	3	ham	ham	NN
60025	1965	4	into	into	IN
60025	1965	5	very	very	RB
60025	1965	6	thin	thin	JJ
60025	1965	7	slices	slice	NNS
60025	1965	8	,	,	,
60025	1965	9	(	(	-LRB-
60025	1965	10	the	the	DT
60025	1965	11	thinner	thin	JJR
60025	1965	12	the	the	DT
60025	1965	13	better	well	JJR
60025	1965	14	.	.	.
60025	1965	15	)	)	-RRB-
60025	1966	1	Soak	soak	VB
60025	1966	2	them	-PRON-	PRP
60025	1966	3	in	in	IN
60025	1966	4	hot	hot	JJ
60025	1966	5	water	water	NN
60025	1966	6	at	at	IN
60025	1966	7	least	least	RBS
60025	1966	8	half	half	PDT
60025	1966	9	an	an	DT
60025	1966	10	hour	hour	NN
60025	1966	11	,	,	,
60025	1966	12	(	(	-LRB-
60025	1966	13	a	a	DT
60025	1966	14	whole	whole	JJ
60025	1966	15	hour	hour	NN
60025	1966	16	is	be	VBZ
60025	1966	17	better	well	JJR
60025	1966	18	,	,	,
60025	1966	19	)	)	-RRB-
60025	1966	20	to	to	TO
60025	1966	21	draw	draw	VB
60025	1966	22	out	out	RP
60025	1966	23	some	some	DT
60025	1966	24	of	of	IN
60025	1966	25	the	the	DT
60025	1966	26	salt	salt	NN
60025	1966	27	;	;	,
60025	1966	28	changing	change	VBG
60025	1966	29	the	the	DT
60025	1966	30	water	water	NN
60025	1966	31	several	several	JJ
60025	1966	32	times	time	NNS
60025	1966	33	,	,	,
60025	1966	34	and	and	CC
60025	1966	35	always	always	RB
60025	1966	36	pouring	pour	VBG
60025	1966	37	it	-PRON-	PRP
60025	1966	38	on	on	IN
60025	1966	39	scalding	scald	VBG
60025	1966	40	hot	hot	JJ
60025	1966	41	.	.	.
60025	1967	1	This	this	DT
60025	1967	2	process	process	NN
60025	1967	3	will	will	MD
60025	1967	4	not	not	RB
60025	1967	5	only	only	RB
60025	1967	6	extract	extract	VB
60025	1967	7	the	the	DT
60025	1967	8	superfluous	superfluous	JJ
60025	1967	9	salt	salt	NN
60025	1967	10	(	(	-LRB-
60025	1967	11	which	which	WDT
60025	1967	12	would	would	MD
60025	1967	13	otherwise	otherwise	RB
60025	1967	14	ooze	ooze	VB
60025	1967	15	out	out	RP
60025	1967	16	in	in	IN
60025	1967	17	broiling	broiling	NN
60025	1967	18	and	and	CC
60025	1967	19	remain	remain	VBP
60025	1967	20	sticking	stick	VBG
60025	1967	21	about	about	IN
60025	1967	22	the	the	DT
60025	1967	23	surface	surface	NN
60025	1967	24	of	of	IN
60025	1967	25	the	the	DT
60025	1967	26	meat	meat	NN
60025	1967	27	)	)	-RRB-
60025	1967	28	but	but	CC
60025	1967	29	it	-PRON-	PRP
60025	1967	30	makes	make	VBZ
60025	1967	31	the	the	DT
60025	1967	32	ham	ham	NN
60025	1967	33	more	more	RBR
60025	1967	34	tender	tender	JJ
60025	1967	35	and	and	CC
60025	1967	36	mellow	mellow	JJ
60025	1967	37	.	.	.
60025	1968	1	After	after	IN
60025	1968	2	soaking	soak	VBG
60025	1968	3	,	,	,
60025	1968	4	dry	dry	VB
60025	1968	5	the	the	DT
60025	1968	6	slices	slice	NNS
60025	1968	7	in	in	IN
60025	1968	8	a	a	DT
60025	1968	9	cloth	cloth	NN
60025	1968	10	,	,	,
60025	1968	11	and	and	CC
60025	1968	12	then	then	RB
60025	1968	13	heat	heat	VB
60025	1968	14	your	-PRON-	PRP$
60025	1968	15	gridiron	gridiron	NN
60025	1968	16	,	,	,
60025	1968	17	and	and	CC
60025	1968	18	broil	broil	VB
60025	1968	19	them	-PRON-	PRP
60025	1968	20	over	over	IN
60025	1968	21	a	a	DT
60025	1968	22	clear	clear	JJ
60025	1968	23	fire	fire	NN
60025	1968	24	.	.	.
60025	1969	1	If	if	IN
60025	1969	2	you	-PRON-	PRP
60025	1969	3	have	have	VBP
60025	1969	4	cold	cold	JJ
60025	1969	5	boiled	boil	VBN
60025	1969	6	ham	ham	NN
60025	1969	7	,	,	,
60025	1969	8	it	-PRON-	PRP
60025	1969	9	is	be	VBZ
60025	1969	10	better	well	JJR
60025	1969	11	for	for	IN
60025	1969	12	broiling	broil	VBG
60025	1969	13	than	than	IN
60025	1969	14	that	that	DT
60025	1969	15	which	which	WDT
60025	1969	16	is	be	VBZ
60025	1969	17	raw	raw	JJ
60025	1969	18	;	;	:
60025	1969	19	and	and	CC
60025	1969	20	being	be	VBG
60025	1969	21	boiled	boil	VBN
60025	1969	22	,	,	,
60025	1969	23	will	will	MD
60025	1969	24	require	require	VB
60025	1969	25	no	no	DT
60025	1969	26	soaking	soaking	NN
60025	1969	27	before	before	IN
60025	1969	28	you	-PRON-	PRP
60025	1969	29	put	put	VBP
60025	1969	30	it	-PRON-	PRP
60025	1969	31	on	on	IN
60025	1969	32	the	the	DT
60025	1969	33	gridiron	gridiron	NN
60025	1969	34	.	.	.
60025	1970	1	If	if	IN
60025	1970	2	you	-PRON-	PRP
60025	1970	3	wish	wish	VBP
60025	1970	4	to	to	TO
60025	1970	5	serve	serve	VB
60025	1970	6	up	up	RP
60025	1970	7	eggs	egg	NNS
60025	1970	8	with	with	IN
60025	1970	9	the	the	DT
60025	1970	10	ham	ham	NN
60025	1970	11	,	,	,
60025	1970	12	put	put	VB
60025	1970	13	some	some	DT
60025	1970	14	lard	lard	NN
60025	1970	15	into	into	IN
60025	1970	16	a	a	DT
60025	1970	17	very	very	RB
60025	1970	18	clean	clean	JJ
60025	1970	19	frying	frying	NN
60025	1970	20	-	-	HYPH
60025	1970	21	pan	pan	NN
60025	1970	22	,	,	,
60025	1970	23	and	and	CC
60025	1970	24	make	make	VB
60025	1970	25	it	-PRON-	PRP
60025	1970	26	boiling	boil	VBG
60025	1970	27	hot	hot	JJ
60025	1970	28	.	.	.
60025	1971	1	Break	break	VB
60025	1971	2	the	the	DT
60025	1971	3	eggs	egg	NNS
60025	1971	4	separately	separately	RB
60025	1971	5	into	into	IN
60025	1971	6	a	a	DT
60025	1971	7	saucer	saucer	NN
60025	1971	8	,	,	,
60025	1971	9	that	that	IN
60025	1971	10	in	in	IN
60025	1971	11	case	case	NN
60025	1971	12	a	a	DT
60025	1971	13	bad	bad	JJ
60025	1971	14	one	one	CD
60025	1971	15	should	should	MD
60025	1971	16	be	be	VB
60025	1971	17	among	among	IN
60025	1971	18	them	-PRON-	PRP
60025	1971	19	it	-PRON-	PRP
60025	1971	20	may	may	MD
60025	1971	21	not	not	RB
60025	1971	22	mix	mix	VB
60025	1971	23	with	with	IN
60025	1971	24	the	the	DT
60025	1971	25	rest	rest	NN
60025	1971	26	.	.	.
60025	1972	1	Slip	slip	VB
60025	1972	2	each	each	DT
60025	1972	3	egg	egg	NN
60025	1972	4	gently	gently	RB
60025	1972	5	into	into	IN
60025	1972	6	the	the	DT
60025	1972	7	frying	frying	JJ
60025	1972	8	-	-	HYPH
60025	1972	9	pan	pan	NN
60025	1972	10	.	.	.
60025	1973	1	Do	do	VB
60025	1973	2	not	not	RB
60025	1973	3	turn	turn	VB
60025	1973	4	them	-PRON-	PRP
60025	1973	5	while	while	IN
60025	1973	6	they	-PRON-	PRP
60025	1973	7	are	be	VBP
60025	1973	8	frying	fry	VBG
60025	1973	9	,	,	,
60025	1973	10	but	but	CC
60025	1973	11	keep	keep	VB
60025	1973	12	pouring	pour	VBG
60025	1973	13	some	some	DT
60025	1973	14	of	of	IN
60025	1973	15	the	the	DT
60025	1973	16	hot	hot	JJ
60025	1973	17	lard	lard	NN
60025	1973	18	over	over	IN
60025	1973	19	them	-PRON-	PRP
60025	1973	20	with	with	IN
60025	1973	21	an	an	DT
60025	1973	22	iron	iron	NN
60025	1973	23	spoon	spoon	NN
60025	1973	24	;	;	:
60025	1973	25	this	this	DT
60025	1973	26	will	will	MD
60025	1973	27	do	do	VB
60025	1973	28	them	-PRON-	PRP
60025	1973	29	sufficiently	sufficiently	RB
60025	1973	30	on	on	IN
60025	1973	31	the	the	DT
60025	1973	32	upper	upper	JJ
60025	1973	33	side	side	NN
60025	1973	34	.	.	.
60025	1974	1	They	-PRON-	PRP
60025	1974	2	will	will	MD
60025	1974	3	be	be	VB
60025	1974	4	done	do	VBN
60025	1974	5	enough	enough	RB
60025	1974	6	in	in	IN
60025	1974	7	about	about	RB
60025	1974	8	three	three	CD
60025	1974	9	minutes	minute	NNS
60025	1974	10	;	;	:
60025	1974	11	the	the	DT
60025	1974	12	white	white	NNP
60025	1974	13	must	must	MD
60025	1974	14	retain	retain	VB
60025	1974	15	its	-PRON-	PRP$
60025	1974	16	transparency	transparency	NN
60025	1974	17	so	so	IN
60025	1974	18	that	that	IN
60025	1974	19	the	the	DT
60025	1974	20	yolk	yolk	NN
60025	1974	21	will	will	MD
60025	1974	22	be	be	VB
60025	1974	23	seen	see	VBN
60025	1974	24	through	through	IN
60025	1974	25	it	-PRON-	PRP
60025	1974	26	.	.	.
60025	1975	1	When	when	WRB
60025	1975	2	done	do	VBN
60025	1975	3	,	,	,
60025	1975	4	take	take	VB
60025	1975	5	them	-PRON-	PRP
60025	1975	6	up	up	RP
60025	1975	7	with	with	IN
60025	1975	8	a	a	DT
60025	1975	9	tin	tin	NN
60025	1975	10	slice	slice	NN
60025	1975	11	,	,	,
60025	1975	12	drain	drain	VB
60025	1975	13	off	off	RP
60025	1975	14	the	the	DT
60025	1975	15	lard	lard	NN
60025	1975	16	,	,	,
60025	1975	17	and	and	CC
60025	1975	18	if	if	IN
60025	1975	19	any	any	DT
60025	1975	20	part	part	NN
60025	1975	21	of	of	IN
60025	1975	22	the	the	DT
60025	1975	23	white	white	NN
60025	1975	24	is	be	VBZ
60025	1975	25	discoloured	discolour	VBN
60025	1975	26	or	or	CC
60025	1975	27	ragged	rag	VBN
60025	1975	28	,	,	,
60025	1975	29	trim	trim	VB
60025	1975	30	it	-PRON-	PRP
60025	1975	31	off	off	RP
60025	1975	32	.	.	.
60025	1976	1	Lay	Lay	NNP
60025	1976	2	a	a	DT
60025	1976	3	fried	fried	JJ
60025	1976	4	egg	egg	NN
60025	1976	5	upon	upon	IN
60025	1976	6	each	each	DT
60025	1976	7	slice	slice	NN
60025	1976	8	of	of	IN
60025	1976	9	the	the	DT
60025	1976	10	broiled	broil	VBN
60025	1976	11	ham	ham	NN
60025	1976	12	,	,	,
60025	1976	13	and	and	CC
60025	1976	14	send	send	VB
60025	1976	15	them	-PRON-	PRP
60025	1976	16	to	to	TO
60025	1976	17	table	table	VB
60025	1976	18	hot	hot	JJ
60025	1976	19	.	.	.
60025	1977	1	This	this	DT
60025	1977	2	is	be	VBZ
60025	1977	3	a	a	DT
60025	1977	4	much	much	RB
60025	1977	5	nicer	nice	JJR
60025	1977	6	way	way	NN
60025	1977	7	than	than	IN
60025	1977	8	the	the	DT
60025	1977	9	common	common	JJ
60025	1977	10	practice	practice	NN
60025	1977	11	of	of	IN
60025	1977	12	frying	fry	VBG
60025	1977	13	the	the	DT
60025	1977	14	ham	ham	NN
60025	1977	15	or	or	CC
60025	1977	16	bacon	bacon	NN
60025	1977	17	with	with	IN
60025	1977	18	the	the	DT
60025	1977	19	eggs	egg	NNS
60025	1977	20	.	.	.
60025	1978	1	Some	some	DT
60025	1978	2	persons	person	NNS
60025	1978	3	broil	broil	VBP
60025	1978	4	or	or	CC
60025	1978	5	fry	fry	VB
60025	1978	6	the	the	DT
60025	1978	7	ham	ham	NN
60025	1978	8	without	without	IN
60025	1978	9	eggs	egg	NNS
60025	1978	10	,	,	,
60025	1978	11	and	and	CC
60025	1978	12	send	send	VB
60025	1978	13	it	-PRON-	PRP
60025	1978	14	to	to	TO
60025	1978	15	table	table	VB
60025	1978	16	cut	cut	VBN
60025	1978	17	into	into	IN
60025	1978	18	little	little	JJ
60025	1978	19	slips	slip	NNS
60025	1978	20	or	or	CC
60025	1978	21	mouthfuls	mouthful	NNS
60025	1978	22	.	.	.
60025	1979	1	To	to	TO
60025	1979	2	curl	curl	VB
60025	1979	3	small	small	JJ
60025	1979	4	pieces	piece	NNS
60025	1979	5	of	of	IN
60025	1979	6	ham	ham	NN
60025	1979	7	for	for	IN
60025	1979	8	garnishing	garnishing	NN
60025	1979	9	,	,	,
60025	1979	10	slice	slice	NN
60025	1979	11	as	as	RB
60025	1979	12	thin	thin	JJ
60025	1979	13	as	as	IN
60025	1979	14	possible	possible	JJ
60025	1979	15	some	some	DT
60025	1979	16	that	that	WDT
60025	1979	17	has	have	VBZ
60025	1979	18	been	be	VBN
60025	1979	19	boiled	boil	VBN
60025	1979	20	or	or	CC
60025	1979	21	parboiled	parboil	VBN
60025	1979	22	.	.	.
60025	1980	1	The	the	DT
60025	1980	2	pieces	piece	NNS
60025	1980	3	should	should	MD
60025	1980	4	be	be	VB
60025	1980	5	about	about	RB
60025	1980	6	two	two	CD
60025	1980	7	inches	inch	NNS
60025	1980	8	square	square	JJ
60025	1980	9	.	.	.
60025	1981	1	Roll	roll	VB
60025	1981	2	it	-PRON-	PRP
60025	1981	3	up	up	RP
60025	1981	4	round	round	JJ
60025	1981	5	little	little	JJ
60025	1981	6	wooden	wooden	JJ
60025	1981	7	skewers	skewer	NNS
60025	1981	8	,	,	,
60025	1981	9	and	and	CC
60025	1981	10	put	put	VBD
60025	1981	11	it	-PRON-	PRP
60025	1981	12	into	into	IN
60025	1981	13	a	a	DT
60025	1981	14	cheese	cheese	NN
60025	1981	15	toaster	toaster	NN
60025	1981	16	,	,	,
60025	1981	17	or	or	CC
60025	1981	18	into	into	IN
60025	1981	19	a	a	DT
60025	1981	20	tin	tin	NN
60025	1981	21	oven	oven	NN
60025	1981	22	,	,	,
60025	1981	23	and	and	CC
60025	1981	24	set	set	VBD
60025	1981	25	it	-PRON-	PRP
60025	1981	26	before	before	IN
60025	1981	27	the	the	DT
60025	1981	28	fire	fire	NN
60025	1981	29	for	for	IN
60025	1981	30	eight	eight	CD
60025	1981	31	or	or	CC
60025	1981	32	ten	ten	CD
60025	1981	33	minutes	minute	NNS
60025	1981	34	.	.	.
60025	1982	1	When	when	WRB
60025	1982	2	it	-PRON-	PRP
60025	1982	3	is	be	VBZ
60025	1982	4	done	do	VBN
60025	1982	5	,	,	,
60025	1982	6	slip	slip	VB
60025	1982	7	out	out	RP
60025	1982	8	the	the	DT
60025	1982	9	skewers	skewer	NNS
60025	1982	10	.	.	.
60025	1983	1	TO	to	IN
60025	1983	2	BOIL	BOIL	NNP
60025	1983	3	A	A	NNP
60025	1983	4	HAM	ham	NN
60025	1983	5	.	.	.
60025	1984	1	Hams	Hams	NNP
60025	1984	2	should	should	MD
60025	1984	3	always	always	RB
60025	1984	4	be	be	VB
60025	1984	5	soaked	soak	VBN
60025	1984	6	in	in	IN
60025	1984	7	water	water	NN
60025	1984	8	previous	previous	JJ
60025	1984	9	to	to	IN
60025	1984	10	boiling	boil	VBG
60025	1984	11	,	,	,
60025	1984	12	to	to	TO
60025	1984	13	draw	draw	VB
60025	1984	14	out	out	RP
60025	1984	15	a	a	DT
60025	1984	16	portion	portion	NN
60025	1984	17	of	of	IN
60025	1984	18	the	the	DT
60025	1984	19	salt	salt	NN
60025	1984	20	,	,	,
60025	1984	21	and	and	CC
60025	1984	22	to	to	TO
60025	1984	23	make	make	VB
60025	1984	24	them	-PRON-	PRP
60025	1984	25	tender	tender	JJ
60025	1984	26	.	.	.
60025	1985	1	They	-PRON-	PRP
60025	1985	2	will	will	MD
60025	1985	3	soften	soften	VB
60025	1985	4	more	more	RBR
60025	1985	5	easily	easily	RB
60025	1985	6	if	if	IN
60025	1985	7	soaked	soak	VBN
60025	1985	8	in	in	IN
60025	1985	9	lukewarm	lukewarm	JJ
60025	1985	10	water	water	NN
60025	1985	11	.	.	.
60025	1986	1	If	if	IN
60025	1986	2	it	-PRON-	PRP
60025	1986	3	is	be	VBZ
60025	1986	4	a	a	DT
60025	1986	5	new	new	JJ
60025	1986	6	ham	ham	NN
60025	1986	7	,	,	,
60025	1986	8	and	and	CC
60025	1986	9	not	not	RB
60025	1986	10	very	very	JJ
60025	1986	11	salt	salt	NN
60025	1986	12	or	or	CC
60025	1986	13	hard	hard	RB
60025	1986	14	,	,	,
60025	1986	15	you	-PRON-	PRP
60025	1986	16	need	need	VBP
60025	1986	17	not	not	RB
60025	1986	18	put	put	VB
60025	1986	19	it	-PRON-	PRP
60025	1986	20	in	in	IN
60025	1986	21	water	water	NN
60025	1986	22	till	till	IN
60025	1986	23	the	the	DT
60025	1986	24	evening	evening	NN
60025	1986	25	before	before	IN
60025	1986	26	you	-PRON-	PRP
60025	1986	27	intend	intend	VBP
60025	1986	28	to	to	TO
60025	1986	29	cook	cook	VB
60025	1986	30	it	-PRON-	PRP
60025	1986	31	.	.	.
60025	1987	1	An	an	DT
60025	1987	2	older	old	JJR
60025	1987	3	one	one	CD
60025	1987	4	will	will	MD
60025	1987	5	require	require	VB
60025	1987	6	twenty	twenty	CD
60025	1987	7	-	-	HYPH
60025	1987	8	four	four	CD
60025	1987	9	hours	hour	NNS
60025	1987	10	'	'	POS
60025	1987	11	soaking	soaking	NN
60025	1987	12	;	;	:
60025	1987	13	and	and	CC
60025	1987	14	one	one	NN
60025	1987	15	that	that	WDT
60025	1987	16	is	be	VBZ
60025	1987	17	very	very	RB
60025	1987	18	old	old	JJ
60025	1987	19	and	and	CC
60025	1987	20	hard	hard	JJ
60025	1987	21	should	should	MD
60025	1987	22	be	be	VB
60025	1987	23	kept	keep	VBN
60025	1987	24	in	in	IN
60025	1987	25	soak	soak	NN
60025	1987	26	two	two	CD
60025	1987	27	or	or	CC
60025	1987	28	three	three	CD
60025	1987	29	days	day	NNS
60025	1987	30	,	,	,
60025	1987	31	frequently	frequently	RB
60025	1987	32	changing	change	VBG
60025	1987	33	the	the	DT
60025	1987	34	water	water	NN
60025	1987	35	,	,	,
60025	1987	36	which	which	WDT
60025	1987	37	must	must	MD
60025	1987	38	be	be	VB
60025	1987	39	soft	soft	JJ
60025	1987	40	.	.	.
60025	1988	1	Soak	soak	VB
60025	1988	2	it	-PRON-	PRP
60025	1988	3	in	in	IN
60025	1988	4	a	a	DT
60025	1988	5	tub	tub	NN
60025	1988	6	,	,	,
60025	1988	7	and	and	CC
60025	1988	8	keep	keep	VB
60025	1988	9	it	-PRON-	PRP
60025	1988	10	well	well	RB
60025	1988	11	covered	cover	VBN
60025	1988	12	.	.	.
60025	1989	1	When	when	WRB
60025	1989	2	you	-PRON-	PRP
60025	1989	3	take	take	VBP
60025	1989	4	it	-PRON-	PRP
60025	1989	5	out	out	IN
60025	1989	6	of	of	IN
60025	1989	7	the	the	DT
60025	1989	8	water	water	NN
60025	1989	9	to	to	TO
60025	1989	10	prepare	prepare	VB
60025	1989	11	it	-PRON-	PRP
60025	1989	12	for	for	IN
60025	1989	13	boiling	boiling	NN
60025	1989	14	,	,	,
60025	1989	15	scrape	scrape	VB
60025	1989	16	and	and	CC
60025	1989	17	trim	trim	VB
60025	1989	18	it	-PRON-	PRP
60025	1989	19	nicely	nicely	RB
60025	1989	20	,	,	,
60025	1989	21	and	and	CC
60025	1989	22	pare	pare	VB
60025	1989	23	off	off	RP
60025	1989	24	all	all	PDT
60025	1989	25	the	the	DT
60025	1989	26	rough	rough	RB
60025	1989	27	-	-	HYPH
60025	1989	28	looking	look	VBG
60025	1989	29	parts	part	NNS
60025	1989	30	.	.	.
60025	1990	1	Early	early	RB
60025	1990	2	in	in	IN
60025	1990	3	the	the	DT
60025	1990	4	morning	morning	NN
60025	1990	5	put	put	VBD
60025	1990	6	it	-PRON-	PRP
60025	1990	7	into	into	IN
60025	1990	8	a	a	DT
60025	1990	9	large	large	JJ
60025	1990	10	pot	pot	NN
60025	1990	11	or	or	CC
60025	1990	12	kettle	kettle	NN
60025	1990	13	with	with	IN
60025	1990	14	plenty	plenty	NN
60025	1990	15	of	of	IN
60025	1990	16	cold	cold	JJ
60025	1990	17	water	water	NN
60025	1990	18	.	.	.
60025	1991	1	Place	place	VB
60025	1991	2	it	-PRON-	PRP
60025	1991	3	over	over	IN
60025	1991	4	a	a	DT
60025	1991	5	slow	slow	JJ
60025	1991	6	fire	fire	NN
60025	1991	7	that	that	WDT
60025	1991	8	it	-PRON-	PRP
60025	1991	9	may	may	MD
60025	1991	10	heat	heat	VB
60025	1991	11	gradually	gradually	RB
60025	1991	12	;	;	:
60025	1991	13	it	-PRON-	PRP
60025	1991	14	should	should	MD
60025	1991	15	not	not	RB
60025	1991	16	come	come	VB
60025	1991	17	to	to	IN
60025	1991	18	a	a	DT
60025	1991	19	boil	boil	NN
60025	1991	20	in	in	IN
60025	1991	21	less	less	JJR
60025	1991	22	than	than	IN
60025	1991	23	an	an	DT
60025	1991	24	hour	hour	NN
60025	1991	25	and	and	CC
60025	1991	26	a	a	DT
60025	1991	27	half	half	NN
60025	1991	28	,	,	,
60025	1991	29	or	or	CC
60025	1991	30	two	two	CD
60025	1991	31	hours	hour	NNS
60025	1991	32	.	.	.
60025	1992	1	When	when	WRB
60025	1992	2	it	-PRON-	PRP
60025	1992	3	boils	boil	VBZ
60025	1992	4	,	,	,
60025	1992	5	quicken	quicken	VB
60025	1992	6	the	the	DT
60025	1992	7	fire	fire	NN
60025	1992	8	,	,	,
60025	1992	9	and	and	CC
60025	1992	10	skim	skim	NNP
60025	1992	11	the	the	DT
60025	1992	12	pot	pot	NN
60025	1992	13	carefully	carefully	RB
60025	1992	14	.	.	.
60025	1993	1	Then	then	RB
60025	1993	2	simmer	simmer	VB
60025	1993	3	it	-PRON-	PRP
60025	1993	4	gently	gently	RB
60025	1993	5	four	four	CD
60025	1993	6	or	or	CC
60025	1993	7	five	five	CD
60025	1993	8	hours	hour	NNS
60025	1993	9	or	or	CC
60025	1993	10	more	more	JJR
60025	1993	11	,	,	,
60025	1993	12	according	accord	VBG
60025	1993	13	to	to	IN
60025	1993	14	its	-PRON-	PRP$
60025	1993	15	size	size	NN
60025	1993	16	.	.	.
60025	1994	1	A	a	DT
60025	1994	2	ham	ham	NN
60025	1994	3	weighing	weigh	VBG
60025	1994	4	fifteen	fifteen	CD
60025	1994	5	pounds	pound	NNS
60025	1994	6	should	should	MD
60025	1994	7	simmer	simmer	VB
60025	1994	8	five	five	CD
60025	1994	9	hours	hour	NNS
60025	1994	10	after	after	IN
60025	1994	11	it	-PRON-	PRP
60025	1994	12	has	have	VBZ
60025	1994	13	come	come	VBN
60025	1994	14	to	to	IN
60025	1994	15	a	a	DT
60025	1994	16	boil	boil	NN
60025	1994	17	.	.	.
60025	1995	1	Keep	keep	VB
60025	1995	2	the	the	DT
60025	1995	3	pot	pot	NN
60025	1995	4	well	well	RB
60025	1995	5	skimmed	skim	VBN
60025	1995	6	.	.	.
60025	1996	1	When	when	WRB
60025	1996	2	it	-PRON-	PRP
60025	1996	3	is	be	VBZ
60025	1996	4	done	do	VBN
60025	1996	5	,	,	,
60025	1996	6	take	take	VB
60025	1996	7	it	-PRON-	PRP
60025	1996	8	up	up	RP
60025	1996	9	,	,	,
60025	1996	10	carefully	carefully	RB
60025	1996	11	strip	strip	VB
60025	1996	12	off	off	RP
60025	1996	13	the	the	DT
60025	1996	14	skin	skin	NN
60025	1996	15	,	,	,
60025	1996	16	and	and	CC
60025	1996	17	reserve	reserve	VB
60025	1996	18	it	-PRON-	PRP
60025	1996	19	to	to	TO
60025	1996	20	cover	cover	VB
60025	1996	21	the	the	DT
60025	1996	22	ham	ham	NN
60025	1996	23	when	when	WRB
60025	1996	24	it	-PRON-	PRP
60025	1996	25	is	be	VBZ
60025	1996	26	put	put	VBN
60025	1996	27	away	away	RB
60025	1996	28	cold	cold	JJ
60025	1996	29	.	.	.
60025	1997	1	Rub	rub	VB
60025	1997	2	the	the	DT
60025	1997	3	ham	ham	NN
60025	1997	4	all	all	RB
60025	1997	5	over	over	RB
60025	1997	6	with	with	IN
60025	1997	7	some	some	DT
60025	1997	8	beaten	beat	VBN
60025	1997	9	egg	egg	NN
60025	1997	10	,	,	,
60025	1997	11	and	and	CC
60025	1997	12	strew	strew	VBD
60025	1997	13	on	on	IN
60025	1997	14	it	-PRON-	PRP
60025	1997	15	fine	fine	JJ
60025	1997	16	bread	bread	NN
60025	1997	17	-	-	HYPH
60025	1997	18	raspings	rasping	NNS
60025	1997	19	shaken	shake	VBN
60025	1997	20	through	through	IN
60025	1997	21	the	the	DT
60025	1997	22	lid	lid	NN
60025	1997	23	of	of	IN
60025	1997	24	a	a	DT
60025	1997	25	dredging	dredging	NN
60025	1997	26	box	box	NN
60025	1997	27	.	.	.
60025	1998	1	Then	then	RB
60025	1998	2	place	place	VB
60025	1998	3	it	-PRON-	PRP
60025	1998	4	in	in	IN
60025	1998	5	an	an	DT
60025	1998	6	oven	oven	NN
60025	1998	7	to	to	TO
60025	1998	8	brown	brown	NNP
60025	1998	9	and	and	CC
60025	1998	10	crisp	crisp	JJ
60025	1998	11	,	,	,
60025	1998	12	or	or	CC
60025	1998	13	on	on	IN
60025	1998	14	a	a	DT
60025	1998	15	hot	hot	JJ
60025	1998	16	dish	dish	NN
60025	1998	17	set	set	VBN
60025	1998	18	over	over	IN
60025	1998	19	the	the	DT
60025	1998	20	pot	pot	NN
60025	1998	21	before	before	IN
60025	1998	22	the	the	DT
60025	1998	23	fire	fire	NN
60025	1998	24	.	.	.
60025	1999	1	Cut	cut	VB
60025	1999	2	some	some	DT
60025	1999	3	writing	writing	NN
60025	1999	4	paper	paper	NN
60025	1999	5	into	into	IN
60025	1999	6	a	a	DT
60025	1999	7	handsome	handsome	JJ
60025	1999	8	fringe	fringe	NN
60025	1999	9	,	,	,
60025	1999	10	and	and	CC
60025	1999	11	twist	twist	VB
60025	1999	12	it	-PRON-	PRP
60025	1999	13	round	round	IN
60025	1999	14	the	the	DT
60025	1999	15	shank	shank	JJ
60025	1999	16	-	-	HYPH
60025	1999	17	bone	bone	NN
60025	1999	18	before	before	IN
60025	1999	19	you	-PRON-	PRP
60025	1999	20	send	send	VBP
60025	1999	21	the	the	DT
60025	1999	22	ham	ham	NN
60025	1999	23	to	to	TO
60025	1999	24	table	table	VB
60025	1999	25	.	.	.
60025	2000	1	Garnish	garnish	VB
60025	2000	2	the	the	DT
60025	2000	3	edge	edge	NN
60025	2000	4	of	of	IN
60025	2000	5	the	the	DT
60025	2000	6	dish	dish	NN
60025	2000	7	with	with	IN
60025	2000	8	little	little	JJ
60025	2000	9	piles	pile	NNS
60025	2000	10	or	or	CC
60025	2000	11	spots	spot	NNS
60025	2000	12	of	of	IN
60025	2000	13	rasped	rasp	VBN
60025	2000	14	crust	crust	NN
60025	2000	15	of	of	IN
60025	2000	16	bread	bread	NN
60025	2000	17	.	.	.
60025	2001	1	In	in	IN
60025	2001	2	carving	carve	VBG
60025	2001	3	a	a	DT
60025	2001	4	ham	ham	NN
60025	2001	5	,	,	,
60025	2001	6	begin	begin	VB
60025	2001	7	not	not	RB
60025	2001	8	quite	quite	RB
60025	2001	9	in	in	IN
60025	2001	10	the	the	DT
60025	2001	11	centre	centre	NN
60025	2001	12	,	,	,
60025	2001	13	but	but	CC
60025	2001	14	a	a	DT
60025	2001	15	little	little	JJ
60025	2001	16	nearer	nearer	NN
60025	2001	17	to	to	IN
60025	2001	18	the	the	DT
60025	2001	19	hock	hock	NN
60025	2001	20	.	.	.
60025	2002	1	Cut	cut	VB
60025	2002	2	the	the	DT
60025	2002	3	slices	slice	NNS
60025	2002	4	very	very	RB
60025	2002	5	thin	thin	JJ
60025	2002	6	.	.	.
60025	2003	1	It	-PRON-	PRP
60025	2003	2	is	be	VBZ
60025	2003	3	not	not	RB
60025	2003	4	only	only	RB
60025	2003	5	a	a	DT
60025	2003	6	most	most	RBS
60025	2003	7	ungenteel	ungenteel	JJ
60025	2003	8	practice	practice	NN
60025	2003	9	to	to	TO
60025	2003	10	cut	cut	VB
60025	2003	11	ham	ham	NN
60025	2003	12	in	in	IN
60025	2003	13	thick	thick	JJ
60025	2003	14	slices	slice	NNS
60025	2003	15	,	,	,
60025	2003	16	but	but	CC
60025	2003	17	it	-PRON-	PRP
60025	2003	18	much	much	RB
60025	2003	19	impairs	impair	VBZ
60025	2003	20	the	the	DT
60025	2003	21	flavour	flavour	NN
60025	2003	22	.	.	.
60025	2004	1	When	when	WRB
60025	2004	2	you	-PRON-	PRP
60025	2004	3	put	put	VBP
60025	2004	4	it	-PRON-	PRP
60025	2004	5	away	away	RB
60025	2004	6	after	after	IN
60025	2004	7	dinner	dinner	NN
60025	2004	8	,	,	,
60025	2004	9	skewer	skewer	NN
60025	2004	10	on	on	IN
60025	2004	11	again	again	RB
60025	2004	12	the	the	DT
60025	2004	13	skin	skin	NN
60025	2004	14	.	.	.
60025	2005	1	This	this	DT
60025	2005	2	will	will	MD
60025	2005	3	make	make	VB
60025	2005	4	it	-PRON-	PRP
60025	2005	5	keep	keep	VB
60025	2005	6	the	the	DT
60025	2005	7	better	well	JJR
60025	2005	8	.	.	.
60025	2006	1	Ham	ham	NN
60025	2006	2	should	should	MD
60025	2006	3	always	always	RB
60025	2006	4	be	be	VB
60025	2006	5	accompanied	accompany	VBN
60025	2006	6	by	by	IN
60025	2006	7	green	green	JJ
60025	2006	8	vegetables	vegetable	NNS
60025	2006	9	,	,	,
60025	2006	10	such	such	JJ
60025	2006	11	as	as	IN
60025	2006	12	asparagus	asparagus	NN
60025	2006	13	,	,	,
60025	2006	14	peas	pea	NNS
60025	2006	15	,	,	,
60025	2006	16	beans	bean	NNS
60025	2006	17	,	,	,
60025	2006	18	spinach	spinach	NN
60025	2006	19	,	,	,
60025	2006	20	cauliflower	cauliflower	NN
60025	2006	21	,	,	,
60025	2006	22	brocoli	brocoli	NNP
60025	2006	23	,	,	,
60025	2006	24	&	&	CC
60025	2006	25	c.	c.	NNP
60025	2006	26	Bacon	Bacon	NNP
60025	2006	27	also	also	RB
60025	2006	28	should	should	MD
60025	2006	29	be	be	VB
60025	2006	30	well	well	RB
60025	2006	31	soaked	soak	VBN
60025	2006	32	before	before	IN
60025	2006	33	it	-PRON-	PRP
60025	2006	34	is	be	VBZ
60025	2006	35	cooked	cook	VBN
60025	2006	36	;	;	:
60025	2006	37	and	and	CC
60025	2006	38	it	-PRON-	PRP
60025	2006	39	should	should	MD
60025	2006	40	be	be	VB
60025	2006	41	boiled	boil	VBN
60025	2006	42	very	very	RB
60025	2006	43	slowly	slowly	RB
60025	2006	44	,	,	,
60025	2006	45	and	and	CC
60025	2006	46	for	for	IN
60025	2006	47	a	a	DT
60025	2006	48	long	long	JJ
60025	2006	49	time	time	NN
60025	2006	50	.	.	.
60025	2007	1	The	the	DT
60025	2007	2	greens	green	NNS
60025	2007	3	may	may	MD
60025	2007	4	be	be	VB
60025	2007	5	boiled	boil	VBN
60025	2007	6	with	with	IN
60025	2007	7	the	the	DT
60025	2007	8	meat	meat	NN
60025	2007	9	.	.	.
60025	2008	1	Take	take	VB
60025	2008	2	care	care	NN
60025	2008	3	to	to	TO
60025	2008	4	skim	skim	VB
60025	2008	5	the	the	DT
60025	2008	6	pot	pot	NN
60025	2008	7	carefully	carefully	RB
60025	2008	8	,	,	,
60025	2008	9	and	and	CC
60025	2008	10	to	to	TO
60025	2008	11	drain	drain	VB
60025	2008	12	and	and	CC
60025	2008	13	squeeze	squeeze	VB
60025	2008	14	the	the	DT
60025	2008	15	greens	green	NNS
60025	2008	16	very	very	RB
60025	2008	17	well	well	RB
60025	2008	18	before	before	IN
60025	2008	19	you	-PRON-	PRP
60025	2008	20	send	send	VBP
60025	2008	21	them	-PRON-	PRP
60025	2008	22	to	to	IN
60025	2008	23	table	table	NN
60025	2008	24	.	.	.
60025	2009	1	If	if	IN
60025	2009	2	there	there	EX
60025	2009	3	are	be	VBP
60025	2009	4	yellow	yellow	JJ
60025	2009	5	streaks	streak	NNS
60025	2009	6	in	in	IN
60025	2009	7	the	the	DT
60025	2009	8	lean	lean	NN
60025	2009	9	of	of	IN
60025	2009	10	the	the	DT
60025	2009	11	bacon	bacon	NN
60025	2009	12	,	,	,
60025	2009	13	it	-PRON-	PRP
60025	2009	14	is	be	VBZ
60025	2009	15	rusty	rusty	JJ
60025	2009	16	,	,	,
60025	2009	17	and	and	CC
60025	2009	18	unfit	unfit	JJ
60025	2009	19	to	to	TO
60025	2009	20	eat	eat	VB
60025	2009	21	.	.	.
60025	2010	1	TO	to	TO
60025	2010	2	ROAST	ROAST	NNP
60025	2010	3	A	a	DT
60025	2010	4	HAM	ham	NN
60025	2010	5	.	.	.
60025	2011	1	Take	take	VB
60025	2011	2	a	a	DT
60025	2011	3	very	very	RB
60025	2011	4	fine	fine	JJ
60025	2011	5	ham	ham	NN
60025	2011	6	(	(	-LRB-
60025	2011	7	a	a	DT
60025	2011	8	Westphalia	Westphalia	NNP
60025	2011	9	one	one	NN
60025	2011	10	if	if	IN
60025	2011	11	you	-PRON-	PRP
60025	2011	12	can	can	MD
60025	2011	13	procure	procure	VB
60025	2011	14	it	-PRON-	PRP
60025	2011	15	)	)	-RRB-
60025	2011	16	and	and	CC
60025	2011	17	soak	soak	VB
60025	2011	18	it	-PRON-	PRP
60025	2011	19	in	in	IN
60025	2011	20	lukewarm	lukewarm	JJ
60025	2011	21	water	water	NN
60025	2011	22	for	for	IN
60025	2011	23	a	a	DT
60025	2011	24	day	day	NN
60025	2011	25	or	or	CC
60025	2011	26	two	two	CD
60025	2011	27	,	,	,
60025	2011	28	changing	change	VBG
60025	2011	29	the	the	DT
60025	2011	30	water	water	NN
60025	2011	31	frequently	frequently	RB
60025	2011	32	.	.	.
60025	2012	1	The	the	DT
60025	2012	2	day	day	NN
60025	2012	3	before	before	IN
60025	2012	4	you	-PRON-	PRP
60025	2012	5	intend	intend	VBP
60025	2012	6	cooking	cook	VBG
60025	2012	7	it	-PRON-	PRP
60025	2012	8	,	,	,
60025	2012	9	take	take	VB
60025	2012	10	the	the	DT
60025	2012	11	ham	ham	NN
60025	2012	12	out	out	IN
60025	2012	13	of	of	IN
60025	2012	14	the	the	DT
60025	2012	15	water	water	NN
60025	2012	16	,	,	,
60025	2012	17	and	and	CC
60025	2012	18	(	(	-LRB-
60025	2012	19	having	have	VBG
60025	2012	20	removed	remove	VBN
60025	2012	21	the	the	DT
60025	2012	22	skin	skin	NN
60025	2012	23	)	)	-RRB-
60025	2012	24	trim	trim	VB
60025	2012	25	it	-PRON-	PRP
60025	2012	26	nicely	nicely	RB
60025	2012	27	,	,	,
60025	2012	28	and	and	CC
60025	2012	29	pour	pour	VB
60025	2012	30	over	over	IN
60025	2012	31	it	-PRON-	PRP
60025	2012	32	a	a	DT
60025	2012	33	bottle	bottle	NN
60025	2012	34	of	of	IN
60025	2012	35	Madeira	Madeira	NNP
60025	2012	36	or	or	CC
60025	2012	37	sherry	sherry	NN
60025	2012	38	.	.	.
60025	2013	1	Let	let	VB
60025	2013	2	it	-PRON-	PRP
60025	2013	3	steep	steep	VB
60025	2013	4	till	till	IN
60025	2013	5	next	next	JJ
60025	2013	6	morning	morning	NN
60025	2013	7	;	;	:
60025	2013	8	frequently	frequently	RB
60025	2013	9	during	during	IN
60025	2013	10	the	the	DT
60025	2013	11	day	day	NN
60025	2013	12	washing	wash	VBG
60025	2013	13	the	the	DT
60025	2013	14	wine	wine	NN
60025	2013	15	over	over	IN
60025	2013	16	it	-PRON-	PRP
60025	2013	17	.	.	.
60025	2014	1	Put	put	VB
60025	2014	2	it	-PRON-	PRP
60025	2014	3	on	on	IN
60025	2014	4	the	the	DT
60025	2014	5	spit	spit	NN
60025	2014	6	in	in	IN
60025	2014	7	time	time	NN
60025	2014	8	to	to	TO
60025	2014	9	allow	allow	VB
60025	2014	10	at	at	IN
60025	2014	11	least	least	JJS
60025	2014	12	six	six	CD
60025	2014	13	hours	hour	NNS
60025	2014	14	for	for	IN
60025	2014	15	slowly	slowly	RB
60025	2014	16	roasting	roast	VBG
60025	2014	17	it	-PRON-	PRP
60025	2014	18	.	.	.
60025	2015	1	Baste	Baste	NNP
60025	2015	2	it	-PRON-	PRP
60025	2015	3	continually	continually	RB
60025	2015	4	with	with	IN
60025	2015	5	hot	hot	JJ
60025	2015	6	water	water	NN
60025	2015	7	.	.	.
60025	2016	1	When	when	WRB
60025	2016	2	it	-PRON-	PRP
60025	2016	3	is	be	VBZ
60025	2016	4	done	do	VBN
60025	2016	5	,	,	,
60025	2016	6	dredge	dredge	VB
60025	2016	7	it	-PRON-	PRP
60025	2016	8	all	all	RB
60025	2016	9	over	over	RB
60025	2016	10	with	with	IN
60025	2016	11	fine	fine	JJ
60025	2016	12	bread	bread	NN
60025	2016	13	-	-	HYPH
60025	2016	14	raspings	rasping	NNS
60025	2016	15	shaken	shake	VBN
60025	2016	16	on	on	RP
60025	2016	17	through	through	IN
60025	2016	18	the	the	DT
60025	2016	19	top	top	NN
60025	2016	20	of	of	IN
60025	2016	21	the	the	DT
60025	2016	22	dredging	dredging	NN
60025	2016	23	box	box	NN
60025	2016	24	;	;	,
60025	2016	25	and	and	CC
60025	2016	26	set	set	VBD
60025	2016	27	it	-PRON-	PRP
60025	2016	28	before	before	IN
60025	2016	29	the	the	DT
60025	2016	30	fire	fire	NN
60025	2016	31	to	to	TO
60025	2016	32	brown	brown	NNP
60025	2016	33	.	.	.
60025	2017	1	For	for	IN
60025	2017	2	gravy	gravy	NN
60025	2017	3	,	,	,
60025	2017	4	take	take	VB
60025	2017	5	the	the	DT
60025	2017	6	wine	wine	NN
60025	2017	7	in	in	IN
60025	2017	8	which	which	WDT
60025	2017	9	the	the	DT
60025	2017	10	ham	ham	NNP
60025	2017	11	was	be	VBD
60025	2017	12	steeped	steep	VBN
60025	2017	13	,	,	,
60025	2017	14	and	and	CC
60025	2017	15	add	add	VB
60025	2017	16	to	to	IN
60025	2017	17	it	-PRON-	PRP
60025	2017	18	the	the	DT
60025	2017	19	essence	essence	NN
60025	2017	20	or	or	CC
60025	2017	21	juice	juice	NN
60025	2017	22	which	which	WDT
60025	2017	23	flowed	flow	VBD
60025	2017	24	from	from	IN
60025	2017	25	the	the	DT
60025	2017	26	meat	meat	NN
60025	2017	27	when	when	WRB
60025	2017	28	taken	take	VBN
60025	2017	29	from	from	IN
60025	2017	30	the	the	DT
60025	2017	31	spit	spit	NN
60025	2017	32	.	.	.
60025	2018	1	Squeeze	squeeze	VB
60025	2018	2	in	in	IN
60025	2018	3	the	the	DT
60025	2018	4	juice	juice	NN
60025	2018	5	of	of	IN
60025	2018	6	two	two	CD
60025	2018	7	lemons	lemon	NNS
60025	2018	8	.	.	.
60025	2019	1	Put	put	VB
60025	2019	2	it	-PRON-	PRP
60025	2019	3	into	into	IN
60025	2019	4	a	a	DT
60025	2019	5	sauce	sauce	NN
60025	2019	6	-	-	HYPH
60025	2019	7	pan	pan	NN
60025	2019	8	,	,	,
60025	2019	9	and	and	CC
60025	2019	10	boil	boil	NNP
60025	2019	11	and	and	CC
60025	2019	12	skim	skim	VB
60025	2019	13	it	-PRON-	PRP
60025	2019	14	.	.	.
60025	2020	1	Send	send	VB
60025	2020	2	it	-PRON-	PRP
60025	2020	3	to	to	TO
60025	2020	4	table	table	VB
60025	2020	5	in	in	IN
60025	2020	6	a	a	DT
60025	2020	7	boat	boat	NN
60025	2020	8	.	.	.
60025	2021	1	Cover	cover	VB
60025	2021	2	the	the	DT
60025	2021	3	shank	shank	NN
60025	2021	4	of	of	IN
60025	2021	5	the	the	DT
60025	2021	6	ham	ham	NNP
60025	2021	7	(	(	-LRB-
60025	2021	8	which	which	WDT
60025	2021	9	should	should	MD
60025	2021	10	have	have	VB
60025	2021	11	been	be	VBN
60025	2021	12	sawed	saw	VBN
60025	2021	13	short	short	JJ
60025	2021	14	)	)	-RRB-
60025	2021	15	with	with	IN
60025	2021	16	bunches	bunche	NNS
60025	2021	17	of	of	IN
60025	2021	18	double	double	JJ
60025	2021	19	parsley	parsley	NN
60025	2021	20	,	,	,
60025	2021	21	and	and	CC
60025	2021	22	ornament	ornament	VB
60025	2021	23	it	-PRON-	PRP
60025	2021	24	with	with	IN
60025	2021	25	a	a	DT
60025	2021	26	cluster	cluster	NN
60025	2021	27	of	of	IN
60025	2021	28	flowers	flower	NNS
60025	2021	29	cut	cut	VBN
60025	2021	30	out	out	RP
60025	2021	31	with	with	IN
60025	2021	32	a	a	DT
60025	2021	33	penknife	penknife	NN
60025	2021	34	from	from	IN
60025	2021	35	raw	raw	JJ
60025	2021	36	carrots	carrot	NNS
60025	2021	37	,	,	,
60025	2021	38	beets	beet	NNS
60025	2021	39	,	,	,
60025	2021	40	and	and	CC
60025	2021	41	turnips	turnip	NNS
60025	2021	42	;	;	,
60025	2021	43	and	and	CC
60025	2021	44	made	make	VBN
60025	2021	45	to	to	TO
60025	2021	46	imitate	imitate	VB
60025	2021	47	marygolds	marygold	NNS
60025	2021	48	,	,	,
60025	2021	49	and	and	CC
60025	2021	50	red	red	JJ
60025	2021	51	and	and	CC
60025	2021	52	white	white	JJ
60025	2021	53	roses	rose	NNS
60025	2021	54	.	.	.
60025	2022	1	DIRECTIONS	DIRECTIONS	NNP
60025	2022	2	FOR	for	IN
60025	2022	3	CURING	CURING	NNP
60025	2022	4	HAM	ham	NN
60025	2022	5	OR	or	CC
60025	2022	6	BACON	bacon	NN
60025	2022	7	.	.	.
60025	2023	1	Ham	ham	NN
60025	2023	2	or	or	CC
60025	2023	3	bacon	bacon	NN
60025	2023	4	,	,	,
60025	2023	5	however	however	RB
60025	2023	6	well	well	RB
60025	2023	7	cured	cure	VBN
60025	2023	8	,	,	,
60025	2023	9	will	will	MD
60025	2023	10	never	never	RB
60025	2023	11	be	be	VB
60025	2023	12	good	good	JJ
60025	2023	13	unless	unless	IN
60025	2023	14	the	the	DT
60025	2023	15	pork	pork	NN
60025	2023	16	of	of	IN
60025	2023	17	which	which	WDT
60025	2023	18	it	-PRON-	PRP
60025	2023	19	is	be	VBZ
60025	2023	20	made	make	VBN
60025	2023	21	has	have	VBZ
60025	2023	22	been	be	VBN
60025	2023	23	properly	properly	RB
60025	2023	24	fed	feed	VBN
60025	2023	25	.	.	.
60025	2024	1	The	the	DT
60025	2024	2	hogs	hog	NNS
60025	2024	3	should	should	MD
60025	2024	4	for	for	IN
60025	2024	5	well	well	RB
60025	2024	6	fattened	fatten	VBN
60025	2024	7	on	on	IN
60025	2024	8	corn	corn	NN
60025	2024	9	,	,	,
60025	2024	10	and	and	CC
60025	2024	11	fed	feed	VBN
60025	2024	12	with	with	IN
60025	2024	13	it	-PRON-	PRP
60025	2024	14	about	about	IN
60025	2024	15	eight	eight	CD
60025	2024	16	weeks	week	NNS
60025	2024	17	,	,	,
60025	2024	18	allowing	allow	VBG
60025	2024	19	ten	ten	CD
60025	2024	20	bushels	bushel	NNS
60025	2024	21	to	to	IN
60025	2024	22	each	each	DT
60025	2024	23	hog	hog	NN
60025	2024	24	.	.	.
60025	2025	1	They	-PRON-	PRP
60025	2025	2	are	be	VBP
60025	2025	3	best	good	JJS
60025	2025	4	for	for	IN
60025	2025	5	curing	cure	VBG
60025	2025	6	when	when	WRB
60025	2025	7	from	from	IN
60025	2025	8	two	two	CD
60025	2025	9	to	to	TO
60025	2025	10	four	four	CD
60025	2025	11	years	year	NNS
60025	2025	12	old	old	JJ
60025	2025	13	,	,	,
60025	2025	14	and	and	CC
60025	2025	15	should	should	MD
60025	2025	16	not	not	RB
60025	2025	17	weigh	weigh	VB
60025	2025	18	more	more	JJR
60025	2025	19	than	than	IN
60025	2025	20	one	one	CD
60025	2025	21	hundred	hundred	CD
60025	2025	22	and	and	CC
60025	2025	23	fifty	fifty	CD
60025	2025	24	or	or	CC
60025	2025	25	one	one	CD
60025	2025	26	hundred	hundred	CD
60025	2025	27	and	and	CC
60025	2025	28	sixty	sixty	CD
60025	2025	29	pounds	pound	NNS
60025	2025	30	.	.	.
60025	2026	1	The	the	DT
60025	2026	2	first	first	JJ
60025	2026	3	four	four	CD
60025	2026	4	weeks	week	NNS
60025	2026	5	they	-PRON-	PRP
60025	2026	6	may	may	MD
60025	2026	7	be	be	VB
60025	2026	8	fed	feed	VBN
60025	2026	9	on	on	IN
60025	2026	10	mush	mush	NN
60025	2026	11	,	,	,
60025	2026	12	or	or	CC
60025	2026	13	on	on	IN
60025	2026	14	Indian	indian	JJ
60025	2026	15	meal	meal	NN
60025	2026	16	moistened	moisten	VBN
60025	2026	17	with	with	IN
60025	2026	18	water	water	NN
60025	2026	19	;	;	:
60025	2026	20	the	the	DT
60025	2026	21	remaining	remain	VBG
60025	2026	22	four	four	CD
60025	2026	23	on	on	IN
60025	2026	24	corn	corn	NN
60025	2026	25	unground	unground	NN
60025	2026	26	;	;	:
60025	2026	27	giving	give	VBG
60025	2026	28	them	-PRON-	PRP
60025	2026	29	always	always	RB
60025	2026	30	as	as	RB
60025	2026	31	much	much	RB
60025	2026	32	as	as	IN
60025	2026	33	they	-PRON-	PRP
60025	2026	34	will	will	MD
60025	2026	35	eat	eat	VB
60025	2026	36	.	.	.
60025	2027	1	Soap	soap	NN
60025	2027	2	-	-	HYPH
60025	2027	3	suds	sud	NNS
60025	2027	4	may	may	MD
60025	2027	5	be	be	VB
60025	2027	6	given	give	VBN
60025	2027	7	to	to	IN
60025	2027	8	them	-PRON-	PRP
60025	2027	9	three	three	CD
60025	2027	10	or	or	CC
60025	2027	11	four	four	CD
60025	2027	12	times	time	NNS
60025	2027	13	a	a	DT
60025	2027	14	week	week	NN
60025	2027	15	;	;	:
60025	2027	16	or	or	CC
60025	2027	17	oftener	oftener	RB
60025	2027	18	if	if	IN
60025	2027	19	convenient	convenient	JJ
60025	2027	20	.	.	.
60025	2028	1	When	when	WRB
60025	2028	2	killed	kill	VBN
60025	2028	3	and	and	CC
60025	2028	4	cut	cut	VBD
60025	2028	5	up	up	RP
60025	2028	6	,	,	,
60025	2028	7	begin	begin	VB
60025	2028	8	immediately	immediately	RB
60025	2028	9	to	to	TO
60025	2028	10	salt	salt	VB
60025	2028	11	them	-PRON-	PRP
60025	2028	12	.	.	.
60025	2029	1	Rub	rub	VB
60025	2029	2	the	the	DT
60025	2029	3	outside	outside	NN
60025	2029	4	of	of	IN
60025	2029	5	each	each	DT
60025	2029	6	ham	ham	NN
60025	2029	7	with	with	IN
60025	2029	8	a	a	DT
60025	2029	9	tea	tea	NN
60025	2029	10	-	-	HYPH
60025	2029	11	spoonful	spoonful	JJ
60025	2029	12	of	of	IN
60025	2029	13	powdered	powdered	JJ
60025	2029	14	saltpetre	saltpetre	NN
60025	2029	15	,	,	,
60025	2029	16	and	and	CC
60025	2029	17	the	the	DT
60025	2029	18	inside	inside	NN
60025	2029	19	with	with	IN
60025	2029	20	a	a	DT
60025	2029	21	tea	tea	NN
60025	2029	22	-	-	HYPH
60025	2029	23	spoonful	spoonful	JJ
60025	2029	24	of	of	IN
60025	2029	25	cayenne	cayenne	NN
60025	2029	26	pepper	pepper	NN
60025	2029	27	.	.	.
60025	2030	1	Having	have	VBG
60025	2030	2	mixed	mix	VBN
60025	2030	3	together	together	RB
60025	2030	4	two	two	CD
60025	2030	5	pounds	pound	NNS
60025	2030	6	brown	brown	JJ
60025	2030	7	sugar	sugar	NN
60025	2030	8	and	and	CC
60025	2030	9	fine	fine	JJ
60025	2030	10	salt	salt	NN
60025	2030	11	,	,	,
60025	2030	12	in	in	IN
60025	2030	13	the	the	DT
60025	2030	14	proportion	proportion	NN
60025	2030	15	of	of	IN
60025	2030	16	a	a	DT
60025	2030	17	pound	pound	NN
60025	2030	18	and	and	CC
60025	2030	19	a	a	DT
60025	2030	20	half	half	NN
60025	2030	21	of	of	IN
60025	2030	22	brown	brown	JJ
60025	2030	23	sugar	sugar	NN
60025	2030	24	to	to	IN
60025	2030	25	a	a	DT
60025	2030	26	pint	pint	NN
60025	2030	27	of	of	IN
60025	2030	28	salt	salt	NN
60025	2030	29	,	,	,
60025	2030	30	rub	rub	VB
60025	2030	31	the	the	DT
60025	2030	32	pork	pork	NN
60025	2030	33	well	well	RB
60025	2030	34	with	with	IN
60025	2030	35	it	-PRON-	PRP
60025	2030	36	.	.	.
60025	2031	1	This	this	DT
60025	2031	2	quantity	quantity	NN
60025	2031	3	of	of	IN
60025	2031	4	sugar	sugar	NN
60025	2031	5	and	and	CC
60025	2031	6	salt	salt	NN
60025	2031	7	will	will	MD
60025	2031	8	be	be	VB
60025	2031	9	sufficient	sufficient	JJ
60025	2031	10	for	for	IN
60025	2031	11	fifty	fifty	CD
60025	2031	12	pounds	pound	NNS
60025	2031	13	of	of	IN
60025	2031	14	meat	meat	NN
60025	2031	15	.	.	.
60025	2032	1	Have	have	VBP
60025	2032	2	ready	ready	JJ
60025	2032	3	some	some	DT
60025	2032	4	large	large	JJ
60025	2032	5	tubs	tub	NNS
60025	2032	6	,	,	,
60025	2032	7	the	the	DT
60025	2032	8	bottoms	bottom	NNS
60025	2032	9	sprinkled	sprinkle	VBN
60025	2032	10	with	with	IN
60025	2032	11	salt	salt	NN
60025	2032	12	,	,	,
60025	2032	13	and	and	CC
60025	2032	14	lay	lie	VBD
60025	2032	15	the	the	DT
60025	2032	16	meat	meat	NN
60025	2032	17	in	in	IN
60025	2032	18	the	the	DT
60025	2032	19	tubs	tub	NNS
60025	2032	20	with	with	IN
60025	2032	21	the	the	DT
60025	2032	22	skin	skin	NN
60025	2032	23	downward	downward	RB
60025	2032	24	.	.	.
60025	2033	1	Put	put	VB
60025	2033	2	plenty	plenty	NN
60025	2033	3	of	of	IN
60025	2033	4	salt	salt	NN
60025	2033	5	between	between	IN
60025	2033	6	each	each	DT
60025	2033	7	layer	layer	NN
60025	2033	8	of	of	IN
60025	2033	9	meat	meat	NN
60025	2033	10	.	.	.
60025	2034	1	After	after	IN
60025	2034	2	it	-PRON-	PRP
60025	2034	3	has	have	VBZ
60025	2034	4	lain	lie	VBN
60025	2034	5	eight	eight	CD
60025	2034	6	days	day	NNS
60025	2034	7	,	,	,
60025	2034	8	take	take	VB
60025	2034	9	it	-PRON-	PRP
60025	2034	10	out	out	RP
60025	2034	11	and	and	CC
60025	2034	12	wipe	wipe	VB
60025	2034	13	off	off	RP
60025	2034	14	all	all	PDT
60025	2034	15	the	the	DT
60025	2034	16	salt	salt	NN
60025	2034	17	,	,	,
60025	2034	18	and	and	CC
60025	2034	19	wash	wash	VB
60025	2034	20	the	the	DT
60025	2034	21	tubs	tub	NNS
60025	2034	22	.	.	.
60025	2035	1	Make	make	VB
60025	2035	2	a	a	DT
60025	2035	3	pickle	pickle	NN
60025	2035	4	of	of	IN
60025	2035	5	soft	soft	JJ
60025	2035	6	water	water	NN
60025	2035	7	,	,	,
60025	2035	8	equal	equal	JJ
60025	2035	9	quantities	quantity	NNS
60025	2035	10	of	of	IN
60025	2035	11	salt	salt	NN
60025	2035	12	and	and	CC
60025	2035	13	molasses	molasse	NNS
60025	2035	14	,	,	,
60025	2035	15	and	and	CC
60025	2035	16	a	a	DT
60025	2035	17	little	little	JJ
60025	2035	18	saltpetre	saltpetre	NN
60025	2035	19	;	;	:
60025	2035	20	allowing	allow	VBG
60025	2035	21	four	four	CD
60025	2035	22	ounces	ounce	NNS
60025	2035	23	of	of	IN
60025	2035	24	saltpetre	saltpetre	NNP
60025	2035	25	to	to	IN
60025	2035	26	two	two	CD
60025	2035	27	quarts	quart	NNS
60025	2035	28	of	of	IN
60025	2035	29	molasses	molasse	NNS
60025	2035	30	and	and	CC
60025	2035	31	two	two	CD
60025	2035	32	quarts	quart	NNS
60025	2035	33	of	of	IN
60025	2035	34	salt	salt	NN
60025	2035	35	,	,	,
60025	2035	36	which	which	WDT
60025	2035	37	is	be	VBZ
60025	2035	38	the	the	DT
60025	2035	39	proportion	proportion	NN
60025	2035	40	for	for	IN
60025	2035	41	fifty	fifty	CD
60025	2035	42	pounds	pound	NNS
60025	2035	43	of	of	IN
60025	2035	44	meat	meat	NN
60025	2035	45	.	.	.
60025	2036	1	The	the	DT
60025	2036	2	pickle	pickle	NN
60025	2036	3	must	must	MD
60025	2036	4	be	be	VB
60025	2036	5	strong	strong	JJ
60025	2036	6	enough	enough	RB
60025	2036	7	to	to	TO
60025	2036	8	bear	bear	VB
60025	2036	9	up	up	RP
60025	2036	10	an	an	DT
60025	2036	11	egg	egg	NN
60025	2036	12	.	.	.
60025	2037	1	Boil	Boil	NNP
60025	2037	2	and	and	CC
60025	2037	3	skim	skim	VB
60025	2037	4	it	-PRON-	PRP
60025	2037	5	;	;	:
60025	2037	6	and	and	CC
60025	2037	7	when	when	WRB
60025	2037	8	it	-PRON-	PRP
60025	2037	9	is	be	VBZ
60025	2037	10	cold	cold	JJ
60025	2037	11	,	,	,
60025	2037	12	pour	pour	VB
60025	2037	13	it	-PRON-	PRP
60025	2037	14	over	over	IN
60025	2037	15	the	the	DT
60025	2037	16	meat	meat	NN
60025	2037	17	,	,	,
60025	2037	18	which	which	WDT
60025	2037	19	must	must	MD
60025	2037	20	be	be	VB
60025	2037	21	turned	turn	VBN
60025	2037	22	every	every	DT
60025	2037	23	day	day	NN
60025	2037	24	and	and	CC
60025	2037	25	basted	baste	VBN
60025	2037	26	with	with	IN
60025	2037	27	the	the	DT
60025	2037	28	pickle	pickle	NN
60025	2037	29	.	.	.
60025	2038	1	The	the	DT
60025	2038	2	hams	ham	NNS
60025	2038	3	should	should	MD
60025	2038	4	remain	remain	VB
60025	2038	5	in	in	IN
60025	2038	6	the	the	DT
60025	2038	7	pickle	pickle	NN
60025	2038	8	at	at	IN
60025	2038	9	least	least	JJS
60025	2038	10	four	four	CD
60025	2038	11	weeks	week	NNS
60025	2038	12	;	;	:
60025	2038	13	the	the	DT
60025	2038	14	shoulders	shoulder	NNS
60025	2038	15	and	and	CC
60025	2038	16	middlings	middling	NNS
60025	2038	17	of	of	IN
60025	2038	18	the	the	DT
60025	2038	19	bacon	bacon	NN
60025	2038	20	three	three	CD
60025	2038	21	weeks	week	NNS
60025	2038	22	;	;	:
60025	2038	23	and	and	CC
60025	2038	24	the	the	DT
60025	2038	25	jowls	jowl	NNS
60025	2038	26	two	two	CD
60025	2038	27	weeks	week	NNS
60025	2038	28	.	.	.
60025	2039	1	They	-PRON-	PRP
60025	2039	2	should	should	MD
60025	2039	3	then	then	RB
60025	2039	4	be	be	VB
60025	2039	5	taken	take	VBN
60025	2039	6	out	out	RP
60025	2039	7	and	and	CC
60025	2039	8	smoked	smoke	VBN
60025	2039	9	.	.	.
60025	2040	1	Having	have	VBG
60025	2040	2	washed	wash	VBN
60025	2040	3	off	off	RP
60025	2040	4	the	the	DT
60025	2040	5	pickle	pickle	NN
60025	2040	6	,	,	,
60025	2040	7	before	before	IN
60025	2040	8	you	-PRON-	PRP
60025	2040	9	smoke	smoke	VBP
60025	2040	10	the	the	DT
60025	2040	11	meat	meat	NN
60025	2040	12	,	,	,
60025	2040	13	bury	bury	VB
60025	2040	14	it	-PRON-	PRP
60025	2040	15	,	,	,
60025	2040	16	while	while	IN
60025	2040	17	wet	wet	JJ
60025	2040	18	,	,	,
60025	2040	19	in	in	IN
60025	2040	20	a	a	DT
60025	2040	21	tub	tub	NN
60025	2040	22	of	of	IN
60025	2040	23	bran	bran	NN
60025	2040	24	.	.	.
60025	2041	1	This	this	DT
60025	2041	2	will	will	MD
60025	2041	3	form	form	VB
60025	2041	4	a	a	DT
60025	2041	5	crust	crust	NN
60025	2041	6	over	over	IN
60025	2041	7	it	-PRON-	PRP
60025	2041	8	,	,	,
60025	2041	9	and	and	CC
60025	2041	10	prevent	prevent	VB
60025	2041	11	evaporation	evaporation	NN
60025	2041	12	of	of	IN
60025	2041	13	the	the	DT
60025	2041	14	juices	juice	NNS
60025	2041	15	.	.	.
60025	2042	1	Let	let	VB
60025	2042	2	the	the	DT
60025	2042	3	smoke	smoke	NN
60025	2042	4	-	-	HYPH
60025	2042	5	house	house	NN
60025	2042	6	be	be	VB
60025	2042	7	ready	ready	JJ
60025	2042	8	to	to	TO
60025	2042	9	receive	receive	VB
60025	2042	10	the	the	DT
60025	2042	11	meat	meat	NN
60025	2042	12	immediately	immediately	RB
60025	2042	13	.	.	.
60025	2043	1	Take	take	VB
60025	2043	2	it	-PRON-	PRP
60025	2043	3	out	out	IN
60025	2043	4	of	of	IN
60025	2043	5	the	the	DT
60025	2043	6	tub	tub	NN
60025	2043	7	after	after	IN
60025	2043	8	it	-PRON-	PRP
60025	2043	9	has	have	VBZ
60025	2043	10	lain	lie	VBN
60025	2043	11	half	half	PDT
60025	2043	12	an	an	DT
60025	2043	13	hour	hour	NN
60025	2043	14	,	,	,
60025	2043	15	and	and	CC
60025	2043	16	rub	rub	VB
60025	2043	17	the	the	DT
60025	2043	18	bran	bran	NN
60025	2043	19	evenly	evenly	RB
60025	2043	20	over	over	IN
60025	2043	21	it	-PRON-	PRP
60025	2043	22	.	.	.
60025	2044	1	Then	then	RB
60025	2044	2	hang	hang	VB
60025	2044	3	it	-PRON-	PRP
60025	2044	4	up	up	RP
60025	2044	5	to	to	TO
60025	2044	6	smoke	smoke	VB
60025	2044	7	with	with	IN
60025	2044	8	the	the	DT
60025	2044	9	small	small	JJ
60025	2044	10	end	end	NN
60025	2044	11	downwards	downwards	RB
60025	2044	12	.	.	.
60025	2045	1	The	the	DT
60025	2045	2	smoke	smoke	NN
60025	2045	3	-	-	HYPH
60025	2045	4	house	house	NN
60025	2045	5	should	should	MD
60025	2045	6	be	be	VB
60025	2045	7	dark	dark	JJ
60025	2045	8	and	and	CC
60025	2045	9	cool	cool	JJ
60025	2045	10	,	,	,
60025	2045	11	and	and	CC
60025	2045	12	should	should	MD
60025	2045	13	stand	stand	VB
60025	2045	14	alone	alone	RB
60025	2045	15	,	,	,
60025	2045	16	for	for	IN
60025	2045	17	the	the	DT
60025	2045	18	heat	heat	NN
60025	2045	19	occasioned	occasion	VBN
60025	2045	20	by	by	IN
60025	2045	21	an	an	DT
60025	2045	22	adjoining	adjoining	JJ
60025	2045	23	building	building	NN
60025	2045	24	may	may	MD
60025	2045	25	spoil	spoil	VB
60025	2045	26	the	the	DT
60025	2045	27	meat	meat	NN
60025	2045	28	,	,	,
60025	2045	29	or	or	CC
60025	2045	30	produce	produce	VB
60025	2045	31	insects	insect	NNS
60025	2045	32	.	.	.
60025	2046	1	Keep	keep	VB
60025	2046	2	up	up	RP
60025	2046	3	a	a	DT
60025	2046	4	good	good	JJ
60025	2046	5	smoke	smoke	NN
60025	2046	6	all	all	DT
60025	2046	7	day	day	NN
60025	2046	8	,	,	,
60025	2046	9	but	but	CC
60025	2046	10	have	have	VBP
60025	2046	11	no	no	DT
60025	2046	12	blaze	blaze	NN
60025	2046	13	.	.	.
60025	2047	1	Hickory	Hickory	NNP
60025	2047	2	is	be	VBZ
60025	2047	3	the	the	DT
60025	2047	4	best	good	JJS
60025	2047	5	wood	wood	NN
60025	2047	6	for	for	IN
60025	2047	7	a	a	DT
60025	2047	8	smoke	smoke	NN
60025	2047	9	-	-	HYPH
60025	2047	10	house	house	NN
60025	2047	11	fire	fire	NN
60025	2047	12	.	.	.
60025	2048	1	In	in	IN
60025	2048	2	three	three	CD
60025	2048	3	or	or	CC
60025	2048	4	four	four	CD
60025	2048	5	weeks	week	NNS
60025	2048	6	the	the	DT
60025	2048	7	meat	meat	NN
60025	2048	8	will	will	MD
60025	2048	9	be	be	VB
60025	2048	10	sufficiently	sufficiently	RB
60025	2048	11	smoked	smoke	VBN
60025	2048	12	,	,	,
60025	2048	13	and	and	CC
60025	2048	14	fit	fit	VB
60025	2048	15	for	for	IN
60025	2048	16	use	use	NN
60025	2048	17	.	.	.
60025	2049	1	During	during	IN
60025	2049	2	the	the	DT
60025	2049	3	process	process	NN
60025	2049	4	it	-PRON-	PRP
60025	2049	5	should	should	MD
60025	2049	6	be	be	VB
60025	2049	7	occasionally	occasionally	RB
60025	2049	8	taken	take	VBN
60025	2049	9	down	down	RP
60025	2049	10	,	,	,
60025	2049	11	examined	examine	VBN
60025	2049	12	,	,	,
60025	2049	13	and	and	CC
60025	2049	14	hung	hang	VBD
60025	2049	15	up	up	RP
60025	2049	16	again	again	RB
60025	2049	17	.	.	.
60025	2050	1	The	the	DT
60025	2050	2	best	good	JJS
60025	2050	3	way	way	NN
60025	2050	4	of	of	IN
60025	2050	5	keeping	keep	VBG
60025	2050	6	hams	ham	NNS
60025	2050	7	is	be	VBZ
60025	2050	8	to	to	TO
60025	2050	9	sew	sew	VB
60025	2050	10	them	-PRON-	PRP
60025	2050	11	in	in	IN
60025	2050	12	coarse	coarse	JJ
60025	2050	13	cloths	cloth	NNS
60025	2050	14	,	,	,
60025	2050	15	which	which	WDT
60025	2050	16	should	should	MD
60025	2050	17	be	be	VB
60025	2050	18	white	white	JJ
60025	2050	19	-	-	HYPH
60025	2050	20	washed	washed	JJ
60025	2050	21	.	.	.
60025	2051	1	If	if	IN
60025	2051	2	they	-PRON-	PRP
60025	2051	3	are	be	VBP
60025	2051	4	to	to	TO
60025	2051	5	go	go	VB
60025	2051	6	to	to	IN
60025	2051	7	sea	sea	NN
60025	2051	8	,	,	,
60025	2051	9	pack	pack	VB
60025	2051	10	them	-PRON-	PRP
60025	2051	11	in	in	IN
60025	2051	12	pounded	pound	VBN
60025	2051	13	charcoal	charcoal	NN
60025	2051	14	.	.	.
60025	2052	1	An	an	DT
60025	2052	2	old	old	JJ
60025	2052	3	ham	ham	NN
60025	2052	4	will	will	MD
60025	2052	5	require	require	VB
60025	2052	6	longer	long	RBR
60025	2052	7	to	to	TO
60025	2052	8	soak	soak	VB
60025	2052	9	,	,	,
60025	2052	10	and	and	CC
60025	2052	11	longer	long	RBR
60025	2052	12	to	to	TO
60025	2052	13	boil	boil	VB
60025	2052	14	than	than	IN
60025	2052	15	a	a	DT
60025	2052	16	new	new	JJ
60025	2052	17	one	one	NN
60025	2052	18	.	.	.
60025	2053	1	Tongues	tongue	NNS
60025	2053	2	may	may	MD
60025	2053	3	be	be	VB
60025	2053	4	cured	cure	VBN
60025	2053	5	in	in	IN
60025	2053	6	the	the	DT
60025	2053	7	above	above	JJ
60025	2053	8	manner	manner	NN
60025	2053	9	.	.	.
60025	2054	1	LIVER	LIVER	NNP
60025	2054	2	PUDDINGS	PUDDINGS	NNP
60025	2054	3	.	.	.
60025	2055	1	Boil	boil	VB
60025	2055	2	some	some	DT
60025	2055	3	pigs	pig	NNS
60025	2055	4	'	'	POS
60025	2055	5	livers	liver	NNS
60025	2055	6	.	.	.
60025	2056	1	When	when	WRB
60025	2056	2	cold	cold	JJ
60025	2056	3	,	,	,
60025	2056	4	mince	mince	VB
60025	2056	5	them	-PRON-	PRP
60025	2056	6	,	,	,
60025	2056	7	and	and	CC
60025	2056	8	season	season	VB
60025	2056	9	them	-PRON-	PRP
60025	2056	10	with	with	IN
60025	2056	11	pepper	pepper	NN
60025	2056	12	,	,	,
60025	2056	13	salt	salt	NN
60025	2056	14	,	,	,
60025	2056	15	and	and	CC
60025	2056	16	some	some	DT
60025	2056	17	sage	sage	NN
60025	2056	18	and	and	CC
60025	2056	19	sweet	sweet	JJ
60025	2056	20	marjoram	marjoram	NNP
60025	2056	21	rubbed	rub	VBD
60025	2056	22	fine	fine	RB
60025	2056	23	.	.	.
60025	2057	1	You	-PRON-	PRP
60025	2057	2	may	may	MD
60025	2057	3	add	add	VB
60025	2057	4	some	some	DT
60025	2057	5	powdered	powder	VBN
60025	2057	6	cloves	clove	NNS
60025	2057	7	.	.	.
60025	2058	1	Have	have	VBP
60025	2058	2	ready	ready	JJ
60025	2058	3	some	some	DT
60025	2058	4	large	large	JJ
60025	2058	5	skins	skin	NNS
60025	2058	6	nicely	nicely	RB
60025	2058	7	cleaned	clean	VBN
60025	2058	8	,	,	,
60025	2058	9	and	and	CC
60025	2058	10	fill	fill	VB
60025	2058	11	them	-PRON-	PRP
60025	2058	12	with	with	IN
60025	2058	13	the	the	DT
60025	2058	14	mixture	mixture	NN
60025	2058	15	,	,	,
60025	2058	16	tying	tie	VBG
60025	2058	17	up	up	RP
60025	2058	18	the	the	DT
60025	2058	19	ends	end	NNS
60025	2058	20	securely	securely	RB
60025	2058	21	.	.	.
60025	2059	1	Prick	prick	VB
60025	2059	2	them	-PRON-	PRP
60025	2059	3	with	with	IN
60025	2059	4	a	a	DT
60025	2059	5	fork	fork	NN
60025	2059	6	to	to	TO
60025	2059	7	prevent	prevent	VB
60025	2059	8	their	-PRON-	PRP$
60025	2059	9	bursting	bursting	NN
60025	2059	10	;	;	:
60025	2059	11	put	put	VB
60025	2059	12	them	-PRON-	PRP
60025	2059	13	into	into	IN
60025	2059	14	hot	hot	JJ
60025	2059	15	water	water	NN
60025	2059	16	,	,	,
60025	2059	17	and	and	CC
60025	2059	18	boil	boil	VB
60025	2059	19	them	-PRON-	PRP
60025	2059	20	slowly	slowly	RB
60025	2059	21	for	for	IN
60025	2059	22	about	about	RB
60025	2059	23	an	an	DT
60025	2059	24	hour	hour	NN
60025	2059	25	.	.	.
60025	2060	1	They	-PRON-	PRP
60025	2060	2	will	will	MD
60025	2060	3	require	require	VB
60025	2060	4	no	no	DT
60025	2060	5	farther	far	RBR
60025	2060	6	cooking	cooking	NN
60025	2060	7	before	before	IN
60025	2060	8	you	-PRON-	PRP
60025	2060	9	eat	eat	VBP
60025	2060	10	them	-PRON-	PRP
60025	2060	11	.	.	.
60025	2061	1	Keep	keep	VB
60025	2061	2	them	-PRON-	PRP
60025	2061	3	in	in	IN
60025	2061	4	stone	stone	NN
60025	2061	5	jars	jar	NNS
60025	2061	6	closely	closely	RB
60025	2061	7	covered	cover	VBN
60025	2061	8	.	.	.
60025	2062	1	They	-PRON-	PRP
60025	2062	2	are	be	VBP
60025	2062	3	eaten	eat	VBN
60025	2062	4	cold	cold	JJ
60025	2062	5	at	at	IN
60025	2062	6	breakfast	breakfast	NN
60025	2062	7	or	or	CC
60025	2062	8	supper	supper	NN
60025	2062	9	,	,	,
60025	2062	10	cut	cut	VBN
60025	2062	11	into	into	IN
60025	2062	12	slices	slice	NNS
60025	2062	13	an	an	DT
60025	2062	14	inch	inch	NN
60025	2062	15	thick	thick	JJ
60025	2062	16	or	or	CC
60025	2062	17	more	more	JJR
60025	2062	18	;	;	:
60025	2062	19	or	or	CC
60025	2062	20	they	-PRON-	PRP
60025	2062	21	may	may	MD
60025	2062	22	be	be	VB
60025	2062	23	cut	cut	VBN
60025	2062	24	into	into	IN
60025	2062	25	large	large	JJ
60025	2062	26	pieces	piece	NNS
60025	2062	27	,	,	,
60025	2062	28	and	and	CC
60025	2062	29	broiled	broil	VBN
60025	2062	30	or	or	CC
60025	2062	31	fried	fry	VBN
60025	2062	32	.	.	.
60025	2063	1	The	the	DT
60025	2063	2	best	good	JJS
60025	2063	3	liver	liver	NN
60025	2063	4	puddings	pudding	NNS
60025	2063	5	are	be	VBP
60025	2063	6	made	make	VBN
60025	2063	7	of	of	IN
60025	2063	8	boiled	boil	VBN
60025	2063	9	pigs	pig	NNS
60025	2063	10	-	-	:
60025	2063	11	feet	foot	NNS
60025	2063	12	and	and	CC
60025	2063	13	livers	liver	NNS
60025	2063	14	,	,	,
60025	2063	15	mixed	mix	VBN
60025	2063	16	together	together	RB
60025	2063	17	in	in	IN
60025	2063	18	equal	equal	JJ
60025	2063	19	portions	portion	NNS
60025	2063	20	.	.	.
60025	2064	1	COMMON	COMMON	NNP
60025	2064	2	SAUSAGE	sausage	NN
60025	2064	3	-	-	HYPH
60025	2064	4	MEAT	MEAT	NNP
60025	2064	5	.	.	.
60025	2065	1	Having	have	VBG
60025	2065	2	cleared	clear	VBN
60025	2065	3	it	-PRON-	PRP
60025	2065	4	from	from	IN
60025	2065	5	the	the	DT
60025	2065	6	skin	skin	NN
60025	2065	7	,	,	,
60025	2065	8	sinews	sinew	NNS
60025	2065	9	,	,	,
60025	2065	10	and	and	CC
60025	2065	11	gristle	gristle	NNP
60025	2065	12	,	,	,
60025	2065	13	take	take	VBP
60025	2065	14	six	six	CD
60025	2065	15	pounds	pound	NNS
60025	2065	16	of	of	IN
60025	2065	17	the	the	DT
60025	2065	18	lean	lean	NN
60025	2065	19	of	of	IN
60025	2065	20	young	young	JJ
60025	2065	21	fresh	fresh	JJ
60025	2065	22	pork	pork	NN
60025	2065	23	,	,	,
60025	2065	24	and	and	CC
60025	2065	25	three	three	CD
60025	2065	26	pounds	pound	NNS
60025	2065	27	of	of	IN
60025	2065	28	the	the	DT
60025	2065	29	fat	fat	NN
60025	2065	30	,	,	,
60025	2065	31	and	and	CC
60025	2065	32	mince	mince	VB
60025	2065	33	it	-PRON-	PRP
60025	2065	34	all	all	DT
60025	2065	35	as	as	RB
60025	2065	36	fine	fine	JJ
60025	2065	37	as	as	IN
60025	2065	38	possible	possible	JJ
60025	2065	39	.	.	.
60025	2066	1	Take	take	VB
60025	2066	2	some	some	DT
60025	2066	3	dried	dry	VBN
60025	2066	4	sage	sage	NN
60025	2066	5	,	,	,
60025	2066	6	pick	pick	VB
60025	2066	7	off	off	RP
60025	2066	8	the	the	DT
60025	2066	9	leaves	leave	NNS
60025	2066	10	and	and	CC
60025	2066	11	rub	rub	VB
60025	2066	12	them	-PRON-	PRP
60025	2066	13	to	to	TO
60025	2066	14	powder	powder	VB
60025	2066	15	,	,	,
60025	2066	16	allowing	allow	VBG
60025	2066	17	three	three	CD
60025	2066	18	tea	tea	NN
60025	2066	19	-	-	HYPH
60025	2066	20	spoonfuls	spoonful	NNS
60025	2066	21	to	to	IN
60025	2066	22	each	each	DT
60025	2066	23	pound	pound	NN
60025	2066	24	of	of	IN
60025	2066	25	meat	meat	NN
60025	2066	26	.	.	.
60025	2067	1	Having	have	VBG
60025	2067	2	mixed	mix	VBN
60025	2067	3	the	the	DT
60025	2067	4	fat	fat	NN
60025	2067	5	and	and	CC
60025	2067	6	lean	lean	JJ
60025	2067	7	well	well	RB
60025	2067	8	together	together	RB
60025	2067	9	,	,	,
60025	2067	10	and	and	CC
60025	2067	11	seasoned	season	VBD
60025	2067	12	it	-PRON-	PRP
60025	2067	13	with	with	IN
60025	2067	14	six	six	CD
60025	2067	15	tea	tea	NN
60025	2067	16	-	-	HYPH
60025	2067	17	spoonfuls	spoonful	NNS
60025	2067	18	of	of	IN
60025	2067	19	pepper	pepper	NN
60025	2067	20	,	,	,
60025	2067	21	and	and	CC
60025	2067	22	the	the	DT
60025	2067	23	same	same	JJ
60025	2067	24	quantity	quantity	NN
60025	2067	25	of	of	IN
60025	2067	26	salt	salt	NN
60025	2067	27	,	,	,
60025	2067	28	strew	strew	VBD
60025	2067	29	on	on	IN
60025	2067	30	the	the	DT
60025	2067	31	powdered	powdered	JJ
60025	2067	32	sage	sage	NN
60025	2067	33	,	,	,
60025	2067	34	and	and	CC
60025	2067	35	mix	mix	VB
60025	2067	36	the	the	DT
60025	2067	37	whole	whole	JJ
60025	2067	38	very	very	RB
60025	2067	39	well	well	RB
60025	2067	40	with	with	IN
60025	2067	41	your	-PRON-	PRP$
60025	2067	42	hands	hand	NNS
60025	2067	43	.	.	.
60025	2068	1	Put	put	VB
60025	2068	2	it	-PRON-	PRP
60025	2068	3	away	away	RB
60025	2068	4	in	in	IN
60025	2068	5	a	a	DT
60025	2068	6	stone	stone	NN
60025	2068	7	jar	jar	NN
60025	2068	8	,	,	,
60025	2068	9	packing	pack	VBG
60025	2068	10	it	-PRON-	PRP
60025	2068	11	down	down	RB
60025	2068	12	hard	hard	RB
60025	2068	13	;	;	:
60025	2068	14	and	and	CC
60025	2068	15	keep	keep	VB
60025	2068	16	it	-PRON-	PRP
60025	2068	17	closely	closely	RB
60025	2068	18	covered	cover	VBN
60025	2068	19	.	.	.
60025	2069	1	Set	set	VB
60025	2069	2	the	the	DT
60025	2069	3	jar	jar	NN
60025	2069	4	in	in	IN
60025	2069	5	a	a	DT
60025	2069	6	cool	cool	RB
60025	2069	7	dry	dry	JJ
60025	2069	8	place	place	NN
60025	2069	9	.	.	.
60025	2070	1	When	when	WRB
60025	2070	2	you	-PRON-	PRP
60025	2070	3	wish	wish	VBP
60025	2070	4	to	to	TO
60025	2070	5	use	use	VB
60025	2070	6	the	the	DT
60025	2070	7	sausage	sausage	NN
60025	2070	8	-	-	HYPH
60025	2070	9	meat	meat	NN
60025	2070	10	,	,	,
60025	2070	11	make	make	VB
60025	2070	12	it	-PRON-	PRP
60025	2070	13	into	into	IN
60025	2070	14	flat	flat	JJ
60025	2070	15	cakes	cake	NNS
60025	2070	16	about	about	IN
60025	2070	17	an	an	DT
60025	2070	18	inch	inch	NN
60025	2070	19	thick	thick	JJ
60025	2070	20	and	and	CC
60025	2070	21	the	the	DT
60025	2070	22	size	size	NN
60025	2070	23	of	of	IN
60025	2070	24	a	a	DT
60025	2070	25	dollar	dollar	NN
60025	2070	26	;	;	:
60025	2070	27	dredge	dredge	VB
60025	2070	28	them	-PRON-	PRP
60025	2070	29	with	with	IN
60025	2070	30	flour	flour	NN
60025	2070	31	,	,	,
60025	2070	32	and	and	CC
60025	2070	33	fry	fry	VB
60025	2070	34	them	-PRON-	PRP
60025	2070	35	in	in	IN
60025	2070	36	nothing	nothing	NN
60025	2070	37	,	,	,
60025	2070	38	over	over	IN
60025	2070	39	rather	rather	RB
60025	2070	40	a	a	DT
60025	2070	41	slow	slow	JJ
60025	2070	42	fire	fire	NN
60025	2070	43	,	,	,
60025	2070	44	till	till	IN
60025	2070	45	they	-PRON-	PRP
60025	2070	46	are	be	VBP
60025	2070	47	well	well	RB
60025	2070	48	browned	brown	VBN
60025	2070	49	on	on	IN
60025	2070	50	both	both	DT
60025	2070	51	sides	side	NNS
60025	2070	52	,	,	,
60025	2070	53	and	and	CC
60025	2070	54	thoroughly	thoroughly	RB
60025	2070	55	done	do	VBN
60025	2070	56	.	.	.
60025	2071	1	Their	-PRON-	PRP$
60025	2071	2	own	own	JJ
60025	2071	3	fat	fat	NN
60025	2071	4	will	will	MD
60025	2071	5	cook	cook	VB
60025	2071	6	them	-PRON-	PRP
60025	2071	7	.	.	.
60025	2072	1	Sausages	sausage	NNS
60025	2072	2	are	be	VBP
60025	2072	3	seldom	seldom	RB
60025	2072	4	eaten	eat	VBN
60025	2072	5	except	except	IN
60025	2072	6	at	at	IN
60025	2072	7	breakfast	breakfast	NN
60025	2072	8	.	.	.
60025	2073	1	FINE	fine	JJ
60025	2073	2	SAUSAGES	SAUSAGES	NNP
60025	2073	3	.	.	.
60025	2074	1	Take	take	VB
60025	2074	2	some	some	DT
60025	2074	3	fresh	fresh	JJ
60025	2074	4	pork	pork	NN
60025	2074	5	,	,	,
60025	2074	6	(	(	-LRB-
60025	2074	7	the	the	DT
60025	2074	8	leg	leg	NN
60025	2074	9	is	be	VBZ
60025	2074	10	best	good	JJS
60025	2074	11	,	,	,
60025	2074	12	)	)	-RRB-
60025	2074	13	and	and	CC
60025	2074	14	clear	clear	VB
60025	2074	15	it	-PRON-	PRP
60025	2074	16	from	from	IN
60025	2074	17	the	the	DT
60025	2074	18	skin	skin	NN
60025	2074	19	,	,	,
60025	2074	20	sinews	sinew	NNS
60025	2074	21	,	,	,
60025	2074	22	and	and	CC
60025	2074	23	gristle	gristle	NN
60025	2074	24	.	.	.
60025	2075	1	Allow	allow	VB
60025	2075	2	two	two	CD
60025	2075	3	pounds	pound	NNS
60025	2075	4	of	of	IN
60025	2075	5	fat	fat	NN
60025	2075	6	to	to	IN
60025	2075	7	three	three	CD
60025	2075	8	pounds	pound	NNS
60025	2075	9	of	of	IN
60025	2075	10	lean	lean	JJ
60025	2075	11	.	.	.
60025	2076	1	Mince	mince	VB
60025	2076	2	it	-PRON-	PRP
60025	2076	3	all	all	DT
60025	2076	4	very	very	RB
60025	2076	5	fine	fine	JJ
60025	2076	6	,	,	,
60025	2076	7	and	and	CC
60025	2076	8	season	season	VB
60025	2076	9	it	-PRON-	PRP
60025	2076	10	with	with	IN
60025	2076	11	two	two	CD
60025	2076	12	ounces	ounce	NNS
60025	2076	13	and	and	CC
60025	2076	14	a	a	DT
60025	2076	15	half	half	NN
60025	2076	16	of	of	IN
60025	2076	17	salt	salt	NN
60025	2076	18	,	,	,
60025	2076	19	half	half	PDT
60025	2076	20	an	an	DT
60025	2076	21	ounce	ounce	NN
60025	2076	22	of	of	IN
60025	2076	23	pepper	pepper	NN
60025	2076	24	,	,	,
60025	2076	25	twelve	twelve	CD
60025	2076	26	cloves	clove	NNS
60025	2076	27	,	,	,
60025	2076	28	and	and	CC
60025	2076	29	a	a	DT
60025	2076	30	dozen	dozen	NN
60025	2076	31	blades	blade	NNS
60025	2076	32	of	of	IN
60025	2076	33	mace	mace	NN
60025	2076	34	powdered	powder	VBN
60025	2076	35	,	,	,
60025	2076	36	three	three	CD
60025	2076	37	grated	grate	VBN
60025	2076	38	nutmegs	nutmeg	NNS
60025	2076	39	,	,	,
60025	2076	40	six	six	CD
60025	2076	41	table	table	NN
60025	2076	42	-	-	HYPH
60025	2076	43	spoonfuls	spoonful	NNS
60025	2076	44	of	of	IN
60025	2076	45	powdered	powder	VBN
60025	2076	46	sage	sage	NN
60025	2076	47	,	,	,
60025	2076	48	and	and	CC
60025	2076	49	two	two	CD
60025	2076	50	tea	tea	NN
60025	2076	51	-	-	HYPH
60025	2076	52	spoonfuls	spoonful	NNS
60025	2076	53	of	of	IN
60025	2076	54	powdered	powdered	JJ
60025	2076	55	rosemary	rosemary	NNP
60025	2076	56	.	.	.
60025	2077	1	Mix	mix	VB
60025	2077	2	all	all	DT
60025	2077	3	well	well	RB
60025	2077	4	together	together	RB
60025	2077	5	.	.	.
60025	2078	1	Put	put	VB
60025	2078	2	it	-PRON-	PRP
60025	2078	3	into	into	IN
60025	2078	4	a	a	DT
60025	2078	5	stone	stone	NN
60025	2078	6	jar	jar	NN
60025	2078	7	,	,	,
60025	2078	8	and	and	CC
60025	2078	9	press	press	VB
60025	2078	10	it	-PRON-	PRP
60025	2078	11	down	down	RP
60025	2078	12	very	very	RB
60025	2078	13	hard	hard	RB
60025	2078	14	.	.	.
60025	2079	1	Cover	cover	VB
60025	2079	2	it	-PRON-	PRP
60025	2079	3	closely	closely	RB
60025	2079	4	,	,	,
60025	2079	5	and	and	CC
60025	2079	6	keep	keep	VB
60025	2079	7	it	-PRON-	PRP
60025	2079	8	in	in	IN
60025	2079	9	a	a	DT
60025	2079	10	dry	dry	JJ
60025	2079	11	cool	cool	JJ
60025	2079	12	place	place	NN
60025	2079	13	.	.	.
60025	2080	1	When	when	WRB
60025	2080	2	you	-PRON-	PRP
60025	2080	3	use	use	VBP
60025	2080	4	this	this	DT
60025	2080	5	sausage	sausage	NN
60025	2080	6	-	-	HYPH
60025	2080	7	meat	meat	NN
60025	2080	8	,	,	,
60025	2080	9	mix	mix	VB
60025	2080	10	with	with	IN
60025	2080	11	it	-PRON-	PRP
60025	2080	12	some	some	DT
60025	2080	13	beaten	beat	VBN
60025	2080	14	yolk	yolk	NNP
60025	2080	15	of	of	IN
60025	2080	16	egg	egg	NN
60025	2080	17	,	,	,
60025	2080	18	and	and	CC
60025	2080	19	make	make	VB
60025	2080	20	it	-PRON-	PRP
60025	2080	21	into	into	IN
60025	2080	22	balls	ball	NNS
60025	2080	23	or	or	CC
60025	2080	24	cakes	cake	NNS
60025	2080	25	.	.	.
60025	2081	1	Dredge	dredge	VB
60025	2081	2	them	-PRON-	PRP
60025	2081	3	with	with	IN
60025	2081	4	flour	flour	NN
60025	2081	5	,	,	,
60025	2081	6	and	and	CC
60025	2081	7	fry	fry	VB
60025	2081	8	them	-PRON-	PRP
60025	2081	9	in	in	IN
60025	2081	10	butter	butter	NN
60025	2081	11	.	.	.
60025	2082	1	BOLOGNA	BOLOGNA	NNP
60025	2082	2	SAUSAGES	sausages	NN
60025	2082	3	.	.	.
60025	2083	1	Take	take	VB
60025	2083	2	ten	ten	CD
60025	2083	3	pounds	pound	NNS
60025	2083	4	of	of	IN
60025	2083	5	beef	beef	NN
60025	2083	6	,	,	,
60025	2083	7	and	and	CC
60025	2083	8	four	four	CD
60025	2083	9	pounds	pound	NNS
60025	2083	10	of	of	IN
60025	2083	11	pork	pork	NN
60025	2083	12	;	;	:
60025	2083	13	two	two	CD
60025	2083	14	-	-	HYPH
60025	2083	15	thirds	third	NNS
60025	2083	16	of	of	IN
60025	2083	17	the	the	DT
60025	2083	18	meat	meat	NN
60025	2083	19	should	should	MD
60025	2083	20	be	be	VB
60025	2083	21	lean	lean	JJ
60025	2083	22	,	,	,
60025	2083	23	and	and	CC
60025	2083	24	only	only	RB
60025	2083	25	one	one	CD
60025	2083	26	third	third	JJ
60025	2083	27	fat	fat	NN
60025	2083	28	.	.	.
60025	2084	1	Chop	chop	VB
60025	2084	2	it	-PRON-	PRP
60025	2084	3	very	very	RB
60025	2084	4	fine	fine	JJ
60025	2084	5	,	,	,
60025	2084	6	and	and	CC
60025	2084	7	mix	mix	VB
60025	2084	8	it	-PRON-	PRP
60025	2084	9	well	well	RB
60025	2084	10	together	together	RB
60025	2084	11	.	.	.
60025	2085	1	Then	then	RB
60025	2085	2	season	season	VB
60025	2085	3	it	-PRON-	PRP
60025	2085	4	with	with	IN
60025	2085	5	six	six	CD
60025	2085	6	ounces	ounce	NNS
60025	2085	7	of	of	IN
60025	2085	8	fine	fine	JJ
60025	2085	9	salt	salt	NN
60025	2085	10	,	,	,
60025	2085	11	one	one	CD
60025	2085	12	ounce	ounce	NN
60025	2085	13	of	of	IN
60025	2085	14	black	black	JJ
60025	2085	15	pepper	pepper	NN
60025	2085	16	,	,	,
60025	2085	17	half	half	PDT
60025	2085	18	an	an	DT
60025	2085	19	ounce	ounce	NN
60025	2085	20	of	of	IN
60025	2085	21	cayenne	cayenne	NN
60025	2085	22	,	,	,
60025	2085	23	one	one	CD
60025	2085	24	table	table	NN
60025	2085	25	-	-	HYPH
60025	2085	26	spoonful	spoonful	JJ
60025	2085	27	of	of	IN
60025	2085	28	powdered	powdered	JJ
60025	2085	29	cloves	clove	NNS
60025	2085	30	;	;	:
60025	2085	31	and	and	CC
60025	2085	32	one	one	CD
60025	2085	33	clove	clove	NN
60025	2085	34	of	of	IN
60025	2085	35	garlic	garlic	NN
60025	2085	36	minced	mince	VBD
60025	2085	37	very	very	RB
60025	2085	38	fine	fine	JJ
60025	2085	39	.	.	.
60025	2086	1	Have	have	VBP
60025	2086	2	ready	ready	JJ
60025	2086	3	some	some	DT
60025	2086	4	large	large	JJ
60025	2086	5	skins	skin	NNS
60025	2086	6	nicely	nicely	RB
60025	2086	7	cleaned	clean	VBN
60025	2086	8	and	and	CC
60025	2086	9	prepared	prepare	VBN
60025	2086	10	,	,	,
60025	2086	11	(	(	-LRB-
60025	2086	12	they	-PRON-	PRP
60025	2086	13	should	should	MD
60025	2086	14	be	be	VB
60025	2086	15	beef	beef	NN
60025	2086	16	-	-	HYPH
60025	2086	17	skins	skin	NNS
60025	2086	18	,	,	,
60025	2086	19	)	)	-RRB-
60025	2086	20	and	and	CC
60025	2086	21	wash	wash	VB
60025	2086	22	them	-PRON-	PRP
60025	2086	23	in	in	IN
60025	2086	24	salt	salt	NN
60025	2086	25	and	and	CC
60025	2086	26	vinegar	vinegar	NN
60025	2086	27	.	.	.
60025	2087	1	Fill	fill	VB
60025	2087	2	them	-PRON-	PRP
60025	2087	3	with	with	IN
60025	2087	4	the	the	DT
60025	2087	5	above	above	JJ
60025	2087	6	mixture	mixture	NN
60025	2087	7	,	,	,
60025	2087	8	and	and	CC
60025	2087	9	secure	secure	VB
60025	2087	10	the	the	DT
60025	2087	11	ends	end	NNS
60025	2087	12	by	by	IN
60025	2087	13	tying	tie	VBG
60025	2087	14	them	-PRON-	PRP
60025	2087	15	with	with	IN
60025	2087	16	packthread	packthread	JJ
60025	2087	17	or	or	CC
60025	2087	18	fine	fine	JJ
60025	2087	19	twine	twine	NN
60025	2087	20	.	.	.
60025	2088	1	Make	make	VB
60025	2088	2	a	a	DT
60025	2088	3	brine	brine	NN
60025	2088	4	of	of	IN
60025	2088	5	salt	salt	NN
60025	2088	6	and	and	CC
60025	2088	7	water	water	NN
60025	2088	8	strong	strong	JJ
60025	2088	9	enough	enough	RB
60025	2088	10	to	to	TO
60025	2088	11	bear	bear	VB
60025	2088	12	up	up	RP
60025	2088	13	an	an	DT
60025	2088	14	egg	egg	NN
60025	2088	15	.	.	.
60025	2089	1	Put	put	VB
60025	2089	2	the	the	DT
60025	2089	3	sausages	sausage	NNS
60025	2089	4	into	into	IN
60025	2089	5	it	-PRON-	PRP
60025	2089	6	,	,	,
60025	2089	7	and	and	CC
60025	2089	8	let	let	VB
60025	2089	9	them	-PRON-	PRP
60025	2089	10	lie	lie	VB
60025	2089	11	for	for	IN
60025	2089	12	three	three	CD
60025	2089	13	weeks	week	NNS
60025	2089	14	,	,	,
60025	2089	15	turning	turn	VBG
60025	2089	16	them	-PRON-	PRP
60025	2089	17	daily	daily	RB
60025	2089	18	.	.	.
60025	2090	1	Then	then	RB
60025	2090	2	take	take	VB
60025	2090	3	them	-PRON-	PRP
60025	2090	4	out	out	RP
60025	2090	5	,	,	,
60025	2090	6	wipe	wipe	VB
60025	2090	7	them	-PRON-	PRP
60025	2090	8	dry	dry	RB
60025	2090	9	,	,	,
60025	2090	10	hang	hang	VB
60025	2090	11	them	-PRON-	PRP
60025	2090	12	up	up	RP
60025	2090	13	and	and	CC
60025	2090	14	smoke	smoke	VB
60025	2090	15	them	-PRON-	PRP
60025	2090	16	.	.	.
60025	2091	1	Before	before	IN
60025	2091	2	you	-PRON-	PRP
60025	2091	3	put	put	VBP
60025	2091	4	them	-PRON-	PRP
60025	2091	5	away	away	RB
60025	2091	6	rub	rub	VB
60025	2091	7	them	-PRON-	PRP
60025	2091	8	all	all	DT
60025	2091	9	over	over	RB
60025	2091	10	with	with	IN
60025	2091	11	sweet	sweet	JJ
60025	2091	12	oil	oil	NN
60025	2091	13	.	.	.
60025	2092	1	Keep	keep	VB
60025	2092	2	them	-PRON-	PRP
60025	2092	3	in	in	IN
60025	2092	4	ashes	ashe	NNS
60025	2092	5	.	.	.
60025	2093	1	That	that	DT
60025	2093	2	of	of	IN
60025	2093	3	vine	vine	NN
60025	2093	4	-	-	HYPH
60025	2093	5	twigs	twig	NNS
60025	2093	6	is	be	VBZ
60025	2093	7	best	good	JJS
60025	2093	8	for	for	IN
60025	2093	9	them	-PRON-	PRP
60025	2093	10	.	.	.
60025	2094	1	You	-PRON-	PRP
60025	2094	2	may	may	MD
60025	2094	3	fry	fry	VB
60025	2094	4	them	-PRON-	PRP
60025	2094	5	or	or	CC
60025	2094	6	not	not	RB
60025	2094	7	before	before	IN
60025	2094	8	you	-PRON-	PRP
60025	2094	9	eat	eat	VBP
60025	2094	10	them	-PRON-	PRP
60025	2094	11	.	.	.
60025	2095	1	PORK	PORK	NNP
60025	2095	2	CHEESE	CHEESE	NNP
60025	2095	3	.	.	.
60025	2096	1	Take	take	VB
60025	2096	2	the	the	DT
60025	2096	3	heads	head	NNS
60025	2096	4	,	,	,
60025	2096	5	tongues	tongue	NNS
60025	2096	6	,	,	,
60025	2096	7	and	and	CC
60025	2096	8	feet	foot	NNS
60025	2096	9	of	of	IN
60025	2096	10	young	young	JJ
60025	2096	11	fresh	fresh	JJ
60025	2096	12	pork	pork	NN
60025	2096	13	,	,	,
60025	2096	14	or	or	CC
60025	2096	15	any	any	DT
60025	2096	16	other	other	JJ
60025	2096	17	pieces	piece	NNS
60025	2096	18	that	that	WDT
60025	2096	19	are	be	VBP
60025	2096	20	convenient	convenient	JJ
60025	2096	21	.	.	.
60025	2097	1	Having	have	VBG
60025	2097	2	removed	remove	VBN
60025	2097	3	the	the	DT
60025	2097	4	skin	skin	NN
60025	2097	5	,	,	,
60025	2097	6	boil	boil	VB
60025	2097	7	them	-PRON-	PRP
60025	2097	8	till	till	IN
60025	2097	9	all	all	PDT
60025	2097	10	the	the	DT
60025	2097	11	meat	meat	NN
60025	2097	12	is	be	VBZ
60025	2097	13	quite	quite	RB
60025	2097	14	tender	tender	JJ
60025	2097	15	,	,	,
60025	2097	16	and	and	CC
60025	2097	17	can	can	MD
60025	2097	18	be	be	VB
60025	2097	19	easily	easily	RB
60025	2097	20	stripped	strip	VBN
60025	2097	21	from	from	IN
60025	2097	22	the	the	DT
60025	2097	23	bones	bone	NNS
60025	2097	24	.	.	.
60025	2098	1	Then	then	RB
60025	2098	2	chop	chop	VB
60025	2098	3	it	-PRON-	PRP
60025	2098	4	small	small	JJ
60025	2098	5	,	,	,
60025	2098	6	and	and	CC
60025	2098	7	season	season	VB
60025	2098	8	it	-PRON-	PRP
60025	2098	9	with	with	IN
60025	2098	10	salt	salt	NN
60025	2098	11	and	and	CC
60025	2098	12	black	black	JJ
60025	2098	13	pepper	pepper	NN
60025	2098	14	to	to	IN
60025	2098	15	your	-PRON-	PRP$
60025	2098	16	taste	taste	NN
60025	2098	17	,	,	,
60025	2098	18	and	and	CC
60025	2098	19	if	if	IN
60025	2098	20	you	-PRON-	PRP
60025	2098	21	choose	choose	VBP
60025	2098	22	,	,	,
60025	2098	23	some	some	DT
60025	2098	24	beaten	beat	VBN
60025	2098	25	cloves	clove	NNS
60025	2098	26	.	.	.
60025	2099	1	Add	add	VB
60025	2099	2	sage	sage	NN
60025	2099	3	-	-	HYPH
60025	2099	4	leaves	leave	NNS
60025	2099	5	and	and	CC
60025	2099	6	sweet	sweet	JJ
60025	2099	7	marjoram	marjoram	NNP
60025	2099	8	,	,	,
60025	2099	9	minced	mince	VBD
60025	2099	10	fine	fine	JJ
60025	2099	11	,	,	,
60025	2099	12	or	or	CC
60025	2099	13	rubbed	rub	VBN
60025	2099	14	to	to	TO
60025	2099	15	powder	powder	VB
60025	2099	16	.	.	.
60025	2100	1	Mix	mix	VB
60025	2100	2	the	the	DT
60025	2100	3	whole	whole	JJ
60025	2100	4	very	very	RB
60025	2100	5	well	well	RB
60025	2100	6	together	together	RB
60025	2100	7	,	,	,
60025	2100	8	with	with	IN
60025	2100	9	your	-PRON-	PRP$
60025	2100	10	hands	hand	NNS
60025	2100	11	.	.	.
60025	2101	1	Put	put	VB
60025	2101	2	it	-PRON-	PRP
60025	2101	3	into	into	IN
60025	2101	4	deep	deep	JJ
60025	2101	5	pans	pan	NNS
60025	2101	6	,	,	,
60025	2101	7	with	with	IN
60025	2101	8	straight	straight	JJ
60025	2101	9	sides	side	NNS
60025	2101	10	,	,	,
60025	2101	11	(	(	-LRB-
60025	2101	12	the	the	DT
60025	2101	13	shape	shape	NN
60025	2101	14	of	of	IN
60025	2101	15	a	a	DT
60025	2101	16	cheese	cheese	NN
60025	2101	17	,	,	,
60025	2101	18	)	)	-RRB-
60025	2101	19	press	press	VB
60025	2101	20	it	-PRON-	PRP
60025	2101	21	down	down	RP
60025	2101	22	hard	hard	RB
60025	2101	23	and	and	CC
60025	2101	24	closely	closely	RB
60025	2101	25	with	with	IN
60025	2101	26	a	a	DT
60025	2101	27	plate	plate	NN
60025	2101	28	that	that	WDT
60025	2101	29	will	will	MD
60025	2101	30	fit	fit	VB
60025	2101	31	the	the	DT
60025	2101	32	pan	pan	NN
60025	2101	33	;	;	:
60025	2101	34	putting	put	VBG
60025	2101	35	the	the	DT
60025	2101	36	under	under	JJ
60025	2101	37	side	side	NN
60025	2101	38	of	of	IN
60025	2101	39	the	the	DT
60025	2101	40	plate	plate	NN
60025	2101	41	next	next	RB
60025	2101	42	to	to	IN
60025	2101	43	the	the	DT
60025	2101	44	meat	meat	NN
60025	2101	45	,	,	,
60025	2101	46	and	and	CC
60025	2101	47	placing	place	VBG
60025	2101	48	a	a	DT
60025	2101	49	heavy	heavy	JJ
60025	2101	50	weight	weight	NN
60025	2101	51	on	on	IN
60025	2101	52	it	-PRON-	PRP
60025	2101	53	.	.	.
60025	2102	1	In	in	IN
60025	2102	2	two	two	CD
60025	2102	3	or	or	CC
60025	2102	4	three	three	CD
60025	2102	5	days	day	NNS
60025	2102	6	it	-PRON-	PRP
60025	2102	7	will	will	MD
60025	2102	8	be	be	VB
60025	2102	9	fit	fit	JJ
60025	2102	10	for	for	IN
60025	2102	11	use	use	NN
60025	2102	12	,	,	,
60025	2102	13	and	and	CC
60025	2102	14	you	-PRON-	PRP
60025	2102	15	may	may	MD
60025	2102	16	turn	turn	VB
60025	2102	17	it	-PRON-	PRP
60025	2102	18	out	out	IN
60025	2102	19	of	of	IN
60025	2102	20	the	the	DT
60025	2102	21	pan	pan	NN
60025	2102	22	.	.	.
60025	2103	1	Send	send	VB
60025	2103	2	it	-PRON-	PRP
60025	2103	3	to	to	TO
60025	2103	4	table	table	NN
60025	2103	5	cut	cut	VBN
60025	2103	6	in	in	IN
60025	2103	7	slices	slice	NNS
60025	2103	8	,	,	,
60025	2103	9	and	and	CC
60025	2103	10	use	use	VB
60025	2103	11	mustard	mustard	NN
60025	2103	12	and	and	CC
60025	2103	13	vinegar	vinegar	VB
60025	2103	14	with	with	IN
60025	2103	15	it	-PRON-	PRP
60025	2103	16	.	.	.
60025	2104	1	It	-PRON-	PRP
60025	2104	2	is	be	VBZ
60025	2104	3	generally	generally	RB
60025	2104	4	eaten	eat	VBN
60025	2104	5	at	at	IN
60025	2104	6	supper	supper	NN
60025	2104	7	or	or	CC
60025	2104	8	breakfast	breakfast	NN
60025	2104	9	.	.	.
60025	2105	1	PIG	PIG	NNP
60025	2105	2	'S	's	POS
60025	2105	3	FEET	foot	NNS
60025	2105	4	AND	and	CC
60025	2105	5	EARS	ear	NNS
60025	2105	6	SOUSED	SOUSED	NNP
60025	2105	7	.	.	.
60025	2106	1	Having	have	VBG
60025	2106	2	cleaned	clean	VBN
60025	2106	3	them	-PRON-	PRP
60025	2106	4	properly	properly	RB
60025	2106	5	,	,	,
60025	2106	6	and	and	CC
60025	2106	7	removed	remove	VBD
60025	2106	8	the	the	DT
60025	2106	9	skin	skin	NN
60025	2106	10	,	,	,
60025	2106	11	boil	boil	VB
60025	2106	12	them	-PRON-	PRP
60025	2106	13	slowly	slowly	RB
60025	2106	14	till	till	IN
60025	2106	15	they	-PRON-	PRP
60025	2106	16	are	be	VBP
60025	2106	17	quite	quite	RB
60025	2106	18	tender	tender	JJ
60025	2106	19	,	,	,
60025	2106	20	and	and	CC
60025	2106	21	then	then	RB
60025	2106	22	split	split	VBD
60025	2106	23	the	the	DT
60025	2106	24	feet	foot	NNS
60025	2106	25	and	and	CC
60025	2106	26	put	put	VB
60025	2106	27	them	-PRON-	PRP
60025	2106	28	with	with	IN
60025	2106	29	the	the	DT
60025	2106	30	ears	ear	NNS
60025	2106	31	into	into	IN
60025	2106	32	salt	salt	NN
60025	2106	33	and	and	CC
60025	2106	34	vinegar	vinegar	NN
60025	2106	35	,	,	,
60025	2106	36	flavoured	flavour	VBN
60025	2106	37	with	with	IN
60025	2106	38	a	a	DT
60025	2106	39	little	little	JJ
60025	2106	40	mace	mace	NN
60025	2106	41	.	.	.
60025	2107	1	Cover	cover	VB
60025	2107	2	the	the	DT
60025	2107	3	jar	jar	NN
60025	2107	4	closely	closely	RB
60025	2107	5	,	,	,
60025	2107	6	and	and	CC
60025	2107	7	set	set	VBD
60025	2107	8	it	-PRON-	PRP
60025	2107	9	away	away	RB
60025	2107	10	.	.	.
60025	2108	1	When	when	WRB
60025	2108	2	you	-PRON-	PRP
60025	2108	3	use	use	VBP
60025	2108	4	them	-PRON-	PRP
60025	2108	5	,	,	,
60025	2108	6	dry	dry	VB
60025	2108	7	each	each	DT
60025	2108	8	piece	piece	NN
60025	2108	9	well	well	RB
60025	2108	10	with	with	IN
60025	2108	11	a	a	DT
60025	2108	12	cloth	cloth	NN
60025	2108	13	;	;	:
60025	2108	14	dip	dip	VB
60025	2108	15	them	-PRON-	PRP
60025	2108	16	first	first	RB
60025	2108	17	in	in	IN
60025	2108	18	beaten	beat	VBN
60025	2108	19	yolk	yolk	NNP
60025	2108	20	of	of	IN
60025	2108	21	egg	egg	NN
60025	2108	22	,	,	,
60025	2108	23	and	and	CC
60025	2108	24	then	then	RB
60025	2108	25	in	in	IN
60025	2108	26	bread	bread	NN
60025	2108	27	-	-	HYPH
60025	2108	28	crumbs	crumb	NNS
60025	2108	29	,	,	,
60025	2108	30	and	and	CC
60025	2108	31	fry	fry	VB
60025	2108	32	them	-PRON-	PRP
60025	2108	33	nicely	nicely	RB
60025	2108	34	in	in	IN
60025	2108	35	butter	butter	NN
60025	2108	36	or	or	CC
60025	2108	37	lard	lard	NN
60025	2108	38	.	.	.
60025	2109	1	Or	or	CC
60025	2109	2	you	-PRON-	PRP
60025	2109	3	may	may	MD
60025	2109	4	eat	eat	VB
60025	2109	5	them	-PRON-	PRP
60025	2109	6	cold	cold	JJ
60025	2109	7	,	,	,
60025	2109	8	just	just	RB
60025	2109	9	out	out	IN
60025	2109	10	of	of	IN
60025	2109	11	the	the	DT
60025	2109	12	vinegar	vinegar	NN
60025	2109	13	.	.	.
60025	2110	1	If	if	IN
60025	2110	2	you	-PRON-	PRP
60025	2110	3	intend	intend	VBP
60025	2110	4	keeping	keep	VBG
60025	2110	5	them	-PRON-	PRP
60025	2110	6	some	some	DT
60025	2110	7	time	time	NN
60025	2110	8	,	,	,
60025	2110	9	you	-PRON-	PRP
60025	2110	10	must	must	MD
60025	2110	11	make	make	VB
60025	2110	12	a	a	DT
60025	2110	13	fresh	fresh	JJ
60025	2110	14	pickle	pickle	NN
60025	2110	15	for	for	IN
60025	2110	16	them	-PRON-	PRP
60025	2110	17	every	every	DT
60025	2110	18	other	other	JJ
60025	2110	19	day	day	NN
60025	2110	20	.	.	.
60025	2111	1	TO	to	IN
60025	2111	2	IMITATE	IMITATE	NNP
60025	2111	3	WESTPHALIA	WESTPHALIA	NNP
60025	2111	4	HAM	HAM	NNP
60025	2111	5	.	.	.
60025	2112	1	The	the	DT
60025	2112	2	very	very	RB
60025	2112	3	finest	fine	JJS
60025	2112	4	pork	pork	NN
60025	2112	5	must	must	MD
60025	2112	6	be	be	VB
60025	2112	7	used	use	VBN
60025	2112	8	for	for	IN
60025	2112	9	these	these	DT
60025	2112	10	hams	ham	NNS
60025	2112	11	.	.	.
60025	2113	1	Mix	mix	VB
60025	2113	2	together	together	RB
60025	2113	3	an	an	DT
60025	2113	4	equal	equal	JJ
60025	2113	5	quantity	quantity	NN
60025	2113	6	of	of	IN
60025	2113	7	powdered	powdered	JJ
60025	2113	8	saltpetre	saltpetre	NNP
60025	2113	9	and	and	CC
60025	2113	10	brown	brown	JJ
60025	2113	11	sugar	sugar	NN
60025	2113	12	,	,	,
60025	2113	13	and	and	CC
60025	2113	14	rub	rub	VB
60025	2113	15	it	-PRON-	PRP
60025	2113	16	well	well	RB
60025	2113	17	into	into	IN
60025	2113	18	the	the	DT
60025	2113	19	hams	ham	NNS
60025	2113	20	.	.	.
60025	2114	1	Next	next	JJ
60025	2114	2	day	day	NN
60025	2114	3	make	make	VBP
60025	2114	4	a	a	DT
60025	2114	5	pickle	pickle	NN
60025	2114	6	in	in	IN
60025	2114	7	sufficient	sufficient	JJ
60025	2114	8	quantity	quantity	NN
60025	2114	9	to	to	TO
60025	2114	10	cover	cover	VB
60025	2114	11	them	-PRON-	PRP
60025	2114	12	very	very	RB
60025	2114	13	well	well	RB
60025	2114	14	.	.	.
60025	2115	1	The	the	DT
60025	2115	2	proportions	proportion	NNS
60025	2115	3	of	of	IN
60025	2115	4	the	the	DT
60025	2115	5	ingredients	ingredient	NNS
60025	2115	6	are	be	VBP
60025	2115	7	a	a	DT
60025	2115	8	pound	pound	NN
60025	2115	9	of	of	IN
60025	2115	10	fine	fine	JJ
60025	2115	11	salt	salt	NN
60025	2115	12	,	,	,
60025	2115	13	mixed	mix	VBN
60025	2115	14	with	with	IN
60025	2115	15	a	a	DT
60025	2115	16	pound	pound	NN
60025	2115	17	of	of	IN
60025	2115	18	brown	brown	JJ
60025	2115	19	sugar	sugar	NN
60025	2115	20	,	,	,
60025	2115	21	an	an	DT
60025	2115	22	ounce	ounce	NN
60025	2115	23	of	of	IN
60025	2115	24	black	black	JJ
60025	2115	25	pepper	pepper	NN
60025	2115	26	and	and	CC
60025	2115	27	an	an	DT
60025	2115	28	ounce	ounce	NN
60025	2115	29	of	of	IN
60025	2115	30	cloves	clove	NNS
60025	2115	31	pounded	pound	VBD
60025	2115	32	to	to	IN
60025	2115	33	powder	powder	NN
60025	2115	34	,	,	,
60025	2115	35	a	a	DT
60025	2115	36	small	small	JJ
60025	2115	37	bit	bit	NN
60025	2115	38	of	of	IN
60025	2115	39	sal	sal	JJ
60025	2115	40	prunella	prunella	NN
60025	2115	41	,	,	,
60025	2115	42	and	and	CC
60025	2115	43	a	a	DT
60025	2115	44	quart	quart	NN
60025	2115	45	of	of	IN
60025	2115	46	stale	stale	JJ
60025	2115	47	strong	strong	JJ
60025	2115	48	beer	beer	NN
60025	2115	49	or	or	CC
60025	2115	50	porter	porter	NN
60025	2115	51	.	.	.
60025	2116	1	Boil	boil	VB
60025	2116	2	them	-PRON-	PRP
60025	2116	3	all	all	DT
60025	2116	4	together	together	RB
60025	2116	5	,	,	,
60025	2116	6	so	so	IN
60025	2116	7	as	as	IN
60025	2116	8	to	to	TO
60025	2116	9	make	make	VB
60025	2116	10	a	a	DT
60025	2116	11	pickle	pickle	NN
60025	2116	12	that	that	WDT
60025	2116	13	will	will	MD
60025	2116	14	bear	bear	VB
60025	2116	15	up	up	RP
60025	2116	16	an	an	DT
60025	2116	17	egg	egg	NN
60025	2116	18	.	.	.
60025	2117	1	Pour	pour	VB
60025	2117	2	it	-PRON-	PRP
60025	2117	3	boiling	boil	VBG
60025	2117	4	hot	hot	JJ
60025	2117	5	over	over	IN
60025	2117	6	the	the	DT
60025	2117	7	meat	meat	NN
60025	2117	8	,	,	,
60025	2117	9	and	and	CC
60025	2117	10	let	let	VB
60025	2117	11	it	-PRON-	PRP
60025	2117	12	lie	lie	VB
60025	2117	13	in	in	IN
60025	2117	14	the	the	DT
60025	2117	15	pickle	pickle	NN
60025	2117	16	two	two	CD
60025	2117	17	weeks	week	NNS
60025	2117	18	,	,	,
60025	2117	19	turning	turn	VBG
60025	2117	20	it	-PRON-	PRP
60025	2117	21	two	two	CD
60025	2117	22	or	or	CC
60025	2117	23	three	three	CD
60025	2117	24	times	time	NNS
60025	2117	25	every	every	DT
60025	2117	26	day	day	NN
60025	2117	27	,	,	,
60025	2117	28	and	and	CC
60025	2117	29	basting	baste	VBG
60025	2117	30	or	or	CC
60025	2117	31	washing	wash	VBG
60025	2117	32	it	-PRON-	PRP
60025	2117	33	with	with	IN
60025	2117	34	the	the	DT
60025	2117	35	liquid	liquid	NN
60025	2117	36	.	.	.
60025	2118	1	Then	then	RB
60025	2118	2	take	take	VB
60025	2118	3	out	out	RP
60025	2118	4	the	the	DT
60025	2118	5	hams	ham	NNS
60025	2118	6	,	,	,
60025	2118	7	rub	rub	VB
60025	2118	8	them	-PRON-	PRP
60025	2118	9	with	with	IN
60025	2118	10	bran	bran	NN
60025	2118	11	and	and	CC
60025	2118	12	smoke	smoke	VB
60025	2118	13	them	-PRON-	PRP
60025	2118	14	for	for	IN
60025	2118	15	a	a	DT
60025	2118	16	fortnight	fortnight	NN
60025	2118	17	.	.	.
60025	2119	1	When	when	WRB
60025	2119	2	done	do	VBN
60025	2119	3	,	,	,
60025	2119	4	keep	keep	VB
60025	2119	5	them	-PRON-	PRP
60025	2119	6	in	in	IN
60025	2119	7	a	a	DT
60025	2119	8	barrel	barrel	NN
60025	2119	9	of	of	IN
60025	2119	10	fine	fine	JJ
60025	2119	11	charcoal	charcoal	NN
60025	2119	12	.	.	.
60025	2120	1	In	in	IN
60025	2120	2	cooking	cook	VBG
60025	2120	3	these	these	DT
60025	2120	4	hams	ham	NNS
60025	2120	5	simmer	simmer	VB
60025	2120	6	them	-PRON-	PRP
60025	2120	7	slowly	slowly	RB
60025	2120	8	for	for	IN
60025	2120	9	seven	seven	CD
60025	2120	10	or	or	CC
60025	2120	11	eight	eight	CD
60025	2120	12	hours	hour	NNS
60025	2120	13	.	.	.
60025	2121	1	To	to	TO
60025	2121	2	imitate	imitate	VB
60025	2121	3	the	the	DT
60025	2121	4	shape	shape	NN
60025	2121	5	of	of	IN
60025	2121	6	the	the	DT
60025	2121	7	real	real	JJ
60025	2121	8	Westphalia	Westphalia	NNP
60025	2121	9	hams	ham	NNS
60025	2121	10	,	,	,
60025	2121	11	cut	cut	VBD
60025	2121	12	some	some	DT
60025	2121	13	of	of	IN
60025	2121	14	the	the	DT
60025	2121	15	meat	meat	NN
60025	2121	16	off	off	IN
60025	2121	17	the	the	DT
60025	2121	18	under	under	JJ
60025	2121	19	side	side	NN
60025	2121	20	of	of	IN
60025	2121	21	the	the	DT
60025	2121	22	thick	thick	JJ
60025	2121	23	part	part	NN
60025	2121	24	,	,	,
60025	2121	25	so	so	IN
60025	2121	26	as	as	IN
60025	2121	27	to	to	TO
60025	2121	28	give	give	VB
60025	2121	29	them	-PRON-	PRP
60025	2121	30	a	a	DT
60025	2121	31	flat	flat	JJ
60025	2121	32	appearance	appearance	NN
60025	2121	33	.	.	.
60025	2122	1	Do	do	VB
60025	2122	2	this	this	DT
60025	2122	3	before	before	IN
60025	2122	4	you	-PRON-	PRP
60025	2122	5	begin	begin	VBP
60025	2122	6	to	to	TO
60025	2122	7	cure	cure	VB
60025	2122	8	them	-PRON-	PRP
60025	2122	9	,	,	,
60025	2122	10	first	first	RB
60025	2122	11	loosening	loosen	VBG
60025	2122	12	the	the	DT
60025	2122	13	skin	skin	NN
60025	2122	14	and	and	CC
60025	2122	15	afterwards	afterwards	RB
60025	2122	16	sewing	sew	VBG
60025	2122	17	it	-PRON-	PRP
60025	2122	18	on	on	RP
60025	2122	19	again	again	RB
60025	2122	20	.	.	.
60025	2123	1	The	the	DT
60025	2123	2	ashes	ashe	NNS
60025	2123	3	in	in	IN
60025	2123	4	which	which	WDT
60025	2123	5	you	-PRON-	PRP
60025	2123	6	keep	keep	VBP
60025	2123	7	them	-PRON-	PRP
60025	2123	8	must	must	MD
60025	2123	9	be	be	VB
60025	2123	10	changed	change	VBN
60025	2123	11	frequently	frequently	RB
60025	2123	12	,	,	,
60025	2123	13	wiping	wipe	VBG
60025	2123	14	the	the	DT
60025	2123	15	hams	ham	NNS
60025	2123	16	when	when	WRB
60025	2123	17	you	-PRON-	PRP
60025	2123	18	take	take	VBP
60025	2123	19	them	-PRON-	PRP
60025	2123	20	out	out	RP
60025	2123	21	.	.	.
60025	2124	1	TO	to	IN
60025	2124	2	GLAZE	GLAZE	NNP
60025	2124	3	A	A	NNP
60025	2124	4	COLD	cold	NN
60025	2124	5	HAM	ham	NN
60025	2124	6	.	.	.
60025	2125	1	With	with	IN
60025	2125	2	a	a	DT
60025	2125	3	brush	brush	NN
60025	2125	4	or	or	CC
60025	2125	5	quill	quill	VB
60025	2125	6	feather	feather	NN
60025	2125	7	go	go	VB
60025	2125	8	all	all	RB
60025	2125	9	over	over	IN
60025	2125	10	the	the	DT
60025	2125	11	ham	ham	NN
60025	2125	12	with	with	IN
60025	2125	13	beaten	beat	VBN
60025	2125	14	yolk	yolk	NNP
60025	2125	15	of	of	IN
60025	2125	16	egg	egg	NN
60025	2125	17	.	.	.
60025	2126	1	Then	then	RB
60025	2126	2	cover	cover	VB
60025	2126	3	it	-PRON-	PRP
60025	2126	4	thickly	thickly	RB
60025	2126	5	with	with	IN
60025	2126	6	pounded	pound	VBN
60025	2126	7	cracker	cracker	NN
60025	2126	8	,	,	,
60025	2126	9	made	make	VBN
60025	2126	10	as	as	RB
60025	2126	11	fine	fine	JJ
60025	2126	12	as	as	IN
60025	2126	13	flour	flour	NN
60025	2126	14	,	,	,
60025	2126	15	or	or	CC
60025	2126	16	with	with	IN
60025	2126	17	grated	grate	VBN
60025	2126	18	crumbs	crumb	NNS
60025	2126	19	of	of	IN
60025	2126	20	stale	stale	JJ
60025	2126	21	bread	bread	NN
60025	2126	22	.	.	.
60025	2127	1	Lastly	lastly	RB
60025	2127	2	go	go	VB
60025	2127	3	over	over	IN
60025	2127	4	it	-PRON-	PRP
60025	2127	5	with	with	IN
60025	2127	6	thick	thick	JJ
60025	2127	7	cream	cream	NN
60025	2127	8	.	.	.
60025	2128	1	Put	put	VB
60025	2128	2	it	-PRON-	PRP
60025	2128	3	to	to	TO
60025	2128	4	brown	brown	VB
60025	2128	5	in	in	IN
60025	2128	6	the	the	DT
60025	2128	7	oven	oven	NN
60025	2128	8	of	of	IN
60025	2128	9	a	a	DT
60025	2128	10	stove	stove	NN
60025	2128	11	,	,	,
60025	2128	12	or	or	CC
60025	2128	13	brown	brown	VB
60025	2128	14	it	-PRON-	PRP
60025	2128	15	on	on	IN
60025	2128	16	the	the	DT
60025	2128	17	spit	spit	NN
60025	2128	18	of	of	IN
60025	2128	19	a	a	DT
60025	2128	20	tin	tin	NN
60025	2128	21	roaster	roaster	NN
60025	2128	22	,	,	,
60025	2128	23	set	set	VBN
60025	2128	24	before	before	IN
60025	2128	25	the	the	DT
60025	2128	26	fire	fire	NN
60025	2128	27	and	and	CC
60025	2128	28	turned	turn	VBD
60025	2128	29	frequently	frequently	RB
60025	2128	30	.	.	.
60025	2129	1	This	this	DT
60025	2129	2	glazing	glazing	NN
60025	2129	3	will	will	MD
60025	2129	4	be	be	VB
60025	2129	5	found	find	VBN
60025	2129	6	delicious	delicious	JJ
60025	2129	7	.	.	.
60025	2130	1	It	-PRON-	PRP
60025	2130	2	should	should	MD
60025	2130	3	be	be	VB
60025	2130	4	put	put	VBN
60025	2130	5	on	on	IN
60025	2130	6	half	half	PDT
60025	2130	7	an	an	DT
60025	2130	8	inch	inch	NN
60025	2130	9	thick	thick	JJ
60025	2130	10	,	,	,
60025	2130	11	so	so	IN
60025	2130	12	as	as	IN
60025	2130	13	to	to	TO
60025	2130	14	form	form	VB
60025	2130	15	a	a	DT
60025	2130	16	crust	crust	NN
60025	2130	17	.	.	.
60025	2131	1	VENISON	VENISON	NNP
60025	2131	2	,	,	,
60025	2131	3	&	&	CC
60025	2131	4	c.	c.	NNP
60025	2131	5	TO	to	IN
60025	2131	6	ROAST	ROAST	NNP
60025	2131	7	A	a	DT
60025	2131	8	SADDLE	SADDLE	NNP
60025	2131	9	OR	or	CC
60025	2131	10	HAUNCH	HAUNCH	NNP
60025	2131	11	OF	of	IN
60025	2131	12	VENISON	VENISON	NNP
60025	2131	13	.	.	.
60025	2132	1	Wipe	wipe	VB
60025	2132	2	it	-PRON-	PRP
60025	2132	3	all	all	DT
60025	2132	4	over	over	RB
60025	2132	5	with	with	IN
60025	2132	6	a	a	DT
60025	2132	7	sponge	sponge	NN
60025	2132	8	dipped	dip	VBN
60025	2132	9	in	in	IN
60025	2132	10	warm	warm	JJ
60025	2132	11	water	water	NN
60025	2132	12	.	.	.
60025	2133	1	Then	then	RB
60025	2133	2	rub	rub	VB
60025	2133	3	the	the	DT
60025	2133	4	skin	skin	NN
60025	2133	5	with	with	IN
60025	2133	6	lard	lard	NN
60025	2133	7	or	or	CC
60025	2133	8	nice	nice	JJ
60025	2133	9	dripping	dripping	NN
60025	2133	10	.	.	.
60025	2134	1	Cover	cover	VB
60025	2134	2	the	the	DT
60025	2134	3	fat	fat	NN
60025	2134	4	with	with	IN
60025	2134	5	sheets	sheet	NNS
60025	2134	6	of	of	IN
60025	2134	7	paper	paper	NN
60025	2134	8	two	two	CD
60025	2134	9	double	double	JJ
60025	2134	10	,	,	,
60025	2134	11	buttered	butter	VBN
60025	2134	12	,	,	,
60025	2134	13	and	and	CC
60025	2134	14	tied	tie	VBN
60025	2134	15	on	on	RP
60025	2134	16	with	with	IN
60025	2134	17	packthread	packthread	NN
60025	2134	18	that	that	WDT
60025	2134	19	has	have	VBZ
60025	2134	20	been	be	VBN
60025	2134	21	soaked	soak	VBN
60025	2134	22	to	to	TO
60025	2134	23	keep	keep	VB
60025	2134	24	it	-PRON-	PRP
60025	2134	25	from	from	IN
60025	2134	26	burning	burn	VBG
60025	2134	27	.	.	.
60025	2135	1	Or	or	CC
60025	2135	2	,	,	,
60025	2135	3	what	what	WP
60025	2135	4	is	be	VBZ
60025	2135	5	still	still	RB
60025	2135	6	better	well	JJR
60025	2135	7	,	,	,
60025	2135	8	you	-PRON-	PRP
60025	2135	9	may	may	MD
60025	2135	10	cover	cover	VB
60025	2135	11	the	the	DT
60025	2135	12	first	first	JJ
60025	2135	13	sheets	sheet	NNS
60025	2135	14	of	of	IN
60025	2135	15	paper	paper	NN
60025	2135	16	with	with	IN
60025	2135	17	a	a	DT
60025	2135	18	coarse	coarse	JJ
60025	2135	19	paste	paste	NN
60025	2135	20	of	of	IN
60025	2135	21	flour	flour	NN
60025	2135	22	and	and	CC
60025	2135	23	water	water	NN
60025	2135	24	rolled	roll	VBD
60025	2135	25	out	out	RP
60025	2135	26	half	half	PDT
60025	2135	27	an	an	DT
60025	2135	28	inch	inch	NN
60025	2135	29	thick	thick	JJ
60025	2135	30	,	,	,
60025	2135	31	and	and	CC
60025	2135	32	then	then	RB
60025	2135	33	cover	cover	VB
60025	2135	34	the	the	DT
60025	2135	35	paste	paste	NN
60025	2135	36	with	with	IN
60025	2135	37	the	the	DT
60025	2135	38	second	second	JJ
60025	2135	39	sheets	sheet	NNS
60025	2135	40	of	of	IN
60025	2135	41	paper	paper	NN
60025	2135	42	,	,	,
60025	2135	43	securing	secure	VBG
60025	2135	44	the	the	DT
60025	2135	45	whole	whole	JJ
60025	2135	46	well	well	NN
60025	2135	47	with	with	IN
60025	2135	48	the	the	DT
60025	2135	49	string	string	NN
60025	2135	50	to	to	TO
60025	2135	51	prevent	prevent	VB
60025	2135	52	its	-PRON-	PRP$
60025	2135	53	falling	fall	VBG
60025	2135	54	off	off	RP
60025	2135	55	.	.	.
60025	2136	1	Place	place	VB
60025	2136	2	the	the	DT
60025	2136	3	venison	venison	NN
60025	2136	4	on	on	IN
60025	2136	5	the	the	DT
60025	2136	6	spit	spit	NN
60025	2136	7	before	before	IN
60025	2136	8	a	a	DT
60025	2136	9	strong	strong	JJ
60025	2136	10	clear	clear	JJ
60025	2136	11	fire	fire	NN
60025	2136	12	,	,	,
60025	2136	13	such	such	JJ
60025	2136	14	as	as	IN
60025	2136	15	you	-PRON-	PRP
60025	2136	16	would	would	MD
60025	2136	17	have	have	VB
60025	2136	18	for	for	IN
60025	2136	19	a	a	DT
60025	2136	20	sirloin	sirloin	NN
60025	2136	21	of	of	IN
60025	2136	22	beef	beef	NN
60025	2136	23	,	,	,
60025	2136	24	and	and	CC
60025	2136	25	let	let	VB
60025	2136	26	the	the	DT
60025	2136	27	fire	fire	NN
60025	2136	28	be	be	VB
60025	2136	29	well	well	RB
60025	2136	30	kept	keep	VBN
60025	2136	31	up	up	RP
60025	2136	32	all	all	PDT
60025	2136	33	the	the	DT
60025	2136	34	time	time	NN
60025	2136	35	.	.	.
60025	2137	1	Put	put	VB
60025	2137	2	some	some	DT
60025	2137	3	claret	claret	NN
60025	2137	4	and	and	CC
60025	2137	5	butter	butter	NN
60025	2137	6	into	into	IN
60025	2137	7	the	the	DT
60025	2137	8	dripping	dripping	JJ
60025	2137	9	-	-	HYPH
60025	2137	10	pan	pan	NN
60025	2137	11	and	and	CC
60025	2137	12	baste	baste	NNP
60025	2137	13	the	the	DT
60025	2137	14	meat	meat	NN
60025	2137	15	with	with	IN
60025	2137	16	it	-PRON-	PRP
60025	2137	17	frequently	frequently	RB
60025	2137	18	.	.	.
60025	2138	1	If	if	IN
60025	2138	2	wrapped	wrap	VBN
60025	2138	3	in	in	IN
60025	2138	4	paste	paste	NN
60025	2138	5	,	,	,
60025	2138	6	it	-PRON-	PRP
60025	2138	7	will	will	MD
60025	2138	8	not	not	RB
60025	2138	9	be	be	VB
60025	2138	10	done	do	VBN
60025	2138	11	in	in	IN
60025	2138	12	less	less	JJR
60025	2138	13	than	than	IN
60025	2138	14	five	five	CD
60025	2138	15	hours	hour	NNS
60025	2138	16	.	.	.
60025	2139	1	Half	half	PDT
60025	2139	2	an	an	DT
60025	2139	3	hour	hour	NN
60025	2139	4	before	before	IN
60025	2139	5	you	-PRON-	PRP
60025	2139	6	take	take	VBP
60025	2139	7	it	-PRON-	PRP
60025	2139	8	up	up	RP
60025	2139	9	,	,	,
60025	2139	10	remove	remove	VB
60025	2139	11	the	the	DT
60025	2139	12	coverings	covering	NNS
60025	2139	13	carefully	carefully	RB
60025	2139	14	,	,	,
60025	2139	15	place	place	VB
60025	2139	16	the	the	DT
60025	2139	17	meat	meat	NN
60025	2139	18	nearer	nearer	IN
60025	2139	19	to	to	IN
60025	2139	20	the	the	DT
60025	2139	21	fire	fire	NN
60025	2139	22	,	,	,
60025	2139	23	baste	baste	VBZ
60025	2139	24	it	-PRON-	PRP
60025	2139	25	with	with	IN
60025	2139	26	fresh	fresh	JJ
60025	2139	27	butter	butter	NN
60025	2139	28	and	and	CC
60025	2139	29	dredge	dredge	VB
60025	2139	30	it	-PRON-	PRP
60025	2139	31	very	very	RB
60025	2139	32	lightly	lightly	RB
60025	2139	33	with	with	IN
60025	2139	34	flour	flour	NN
60025	2139	35	.	.	.
60025	2140	1	Send	send	VB
60025	2140	2	it	-PRON-	PRP
60025	2140	3	to	to	TO
60025	2140	4	table	table	VB
60025	2140	5	with	with	IN
60025	2140	6	fringed	fringed	JJ
60025	2140	7	white	white	JJ
60025	2140	8	paper	paper	NN
60025	2140	9	wrapped	wrap	VBN
60025	2140	10	round	round	IN
60025	2140	11	the	the	DT
60025	2140	12	bone	bone	NN
60025	2140	13	,	,	,
60025	2140	14	and	and	CC
60025	2140	15	its	-PRON-	PRP$
60025	2140	16	own	own	JJ
60025	2140	17	gravy	gravy	NN
60025	2140	18	well	well	NNP
60025	2140	19	skimmed	skim	VBN
60025	2140	20	.	.	.
60025	2141	1	Have	have	VBP
60025	2141	2	currant	currant	NN
60025	2141	3	jelly	jelly	RB
60025	2141	4	to	to	TO
60025	2141	5	eat	eat	VB
60025	2141	6	with	with	IN
60025	2141	7	it	-PRON-	PRP
60025	2141	8	.	.	.
60025	2142	1	As	as	IN
60025	2142	2	venison	venison	NN
60025	2142	3	chills	chill	VBZ
60025	2142	4	immediately	immediately	RB
60025	2142	5	,	,	,
60025	2142	6	the	the	DT
60025	2142	7	plates	plate	NNS
60025	2142	8	should	should	MD
60025	2142	9	be	be	VB
60025	2142	10	kept	keep	VBN
60025	2142	11	on	on	IN
60025	2142	12	heaters	heater	NNS
60025	2142	13	.	.	.
60025	2143	1	You	-PRON-	PRP
60025	2143	2	may	may	MD
60025	2143	3	make	make	VB
60025	2143	4	another	another	DT
60025	2143	5	gravy	gravy	NN
60025	2143	6	with	with	IN
60025	2143	7	a	a	DT
60025	2143	8	pound	pound	NN
60025	2143	9	and	and	CC
60025	2143	10	a	a	DT
60025	2143	11	half	half	NN
60025	2143	12	of	of	IN
60025	2143	13	scraps	scrap	NNS
60025	2143	14	and	and	CC
60025	2143	15	trimmings	trimming	NNS
60025	2143	16	or	or	CC
60025	2143	17	inferior	inferior	JJ
60025	2143	18	pieces	piece	NNS
60025	2143	19	of	of	IN
60025	2143	20	venison	venison	NNP
60025	2143	21	,	,	,
60025	2143	22	put	put	VBD
60025	2143	23	into	into	IN
60025	2143	24	a	a	DT
60025	2143	25	sauce	sauce	NN
60025	2143	26	-	-	HYPH
60025	2143	27	pan	pan	NN
60025	2143	28	with	with	IN
60025	2143	29	three	three	CD
60025	2143	30	pints	pint	NNS
60025	2143	31	of	of	IN
60025	2143	32	water	water	NN
60025	2143	33	,	,	,
60025	2143	34	a	a	DT
60025	2143	35	few	few	JJ
60025	2143	36	cloves	clove	NNS
60025	2143	37	,	,	,
60025	2143	38	a	a	DT
60025	2143	39	few	few	JJ
60025	2143	40	blades	blade	NNS
60025	2143	41	of	of	IN
60025	2143	42	mace	mace	NN
60025	2143	43	,	,	,
60025	2143	44	half	half	PDT
60025	2143	45	a	a	DT
60025	2143	46	nutmeg	nutmeg	NN
60025	2143	47	;	;	:
60025	2143	48	and	and	CC
60025	2143	49	salt	salt	NN
60025	2143	50	and	and	CC
60025	2143	51	cayenne	cayenne	NN
60025	2143	52	to	to	IN
60025	2143	53	your	-PRON-	PRP$
60025	2143	54	taste	taste	NN
60025	2143	55	.	.	.
60025	2144	1	Boil	boil	VB
60025	2144	2	it	-PRON-	PRP
60025	2144	3	down	down	RP
60025	2144	4	slowly	slowly	RB
60025	2144	5	to	to	IN
60025	2144	6	a	a	DT
60025	2144	7	pint	pint	NN
60025	2144	8	.	.	.
60025	2145	1	Then	then	RB
60025	2145	2	skim	skim	VB
60025	2145	3	off	off	RP
60025	2145	4	the	the	DT
60025	2145	5	fat	fat	NN
60025	2145	6	,	,	,
60025	2145	7	and	and	CC
60025	2145	8	strain	strain	VB
60025	2145	9	the	the	DT
60025	2145	10	gravy	gravy	NN
60025	2145	11	into	into	IN
60025	2145	12	a	a	DT
60025	2145	13	clean	clean	JJ
60025	2145	14	sauce	sauce	NN
60025	2145	15	-	-	HYPH
60025	2145	16	pan	pan	NN
60025	2145	17	.	.	.
60025	2146	1	Add	add	VB
60025	2146	2	to	to	IN
60025	2146	3	it	-PRON-	PRP
60025	2146	4	half	half	PDT
60025	2146	5	a	a	DT
60025	2146	6	pint	pint	NN
60025	2146	7	of	of	IN
60025	2146	8	currant	currant	JJ
60025	2146	9	jelly	jelly	NN
60025	2146	10	,	,	,
60025	2146	11	half	half	PDT
60025	2146	12	a	a	DT
60025	2146	13	pint	pint	NN
60025	2146	14	of	of	IN
60025	2146	15	claret	claret	NN
60025	2146	16	,	,	,
60025	2146	17	and	and	CC
60025	2146	18	near	near	IN
60025	2146	19	a	a	DT
60025	2146	20	quarter	quarter	NN
60025	2146	21	of	of	IN
60025	2146	22	a	a	DT
60025	2146	23	pound	pound	NN
60025	2146	24	of	of	IN
60025	2146	25	butter	butter	NN
60025	2146	26	divided	divide	VBN
60025	2146	27	into	into	IN
60025	2146	28	bits	bit	NNS
60025	2146	29	and	and	CC
60025	2146	30	rolled	roll	VBN
60025	2146	31	in	in	IN
60025	2146	32	flour	flour	NN
60025	2146	33	.	.	.
60025	2147	1	Send	send	VB
60025	2147	2	it	-PRON-	PRP
60025	2147	3	to	to	TO
60025	2147	4	table	table	VB
60025	2147	5	in	in	IN
60025	2147	6	two	two	CD
60025	2147	7	small	small	JJ
60025	2147	8	tureens	tureen	NNS
60025	2147	9	or	or	CC
60025	2147	10	sauce	sauce	NN
60025	2147	11	-	-	HYPH
60025	2147	12	boats	boat	NNS
60025	2147	13	.	.	.
60025	2148	1	This	this	DT
60025	2148	2	gravy	gravy	NN
60025	2148	3	will	will	MD
60025	2148	4	be	be	VB
60025	2148	5	found	find	VBN
60025	2148	6	very	very	RB
60025	2148	7	fine	fine	JJ
60025	2148	8	.	.	.
60025	2149	1	Venison	Venison	NNP
60025	2149	2	should	should	MD
60025	2149	3	never	never	RB
60025	2149	4	be	be	VB
60025	2149	5	roasted	roast	VBN
60025	2149	6	unless	unless	IN
60025	2149	7	very	very	RB
60025	2149	8	fat	fat	JJ
60025	2149	9	.	.	.
60025	2150	1	The	the	DT
60025	2150	2	shoulder	shoulder	NN
60025	2150	3	is	be	VBZ
60025	2150	4	a	a	DT
60025	2150	5	roasting	roast	VBG
60025	2150	6	piece	piece	NN
60025	2150	7	,	,	,
60025	2150	8	and	and	CC
60025	2150	9	may	may	MD
60025	2150	10	be	be	VB
60025	2150	11	done	do	VBN
60025	2150	12	without	without	IN
60025	2150	13	the	the	DT
60025	2150	14	paper	paper	NN
60025	2150	15	or	or	CC
60025	2150	16	paste	paste	NN
60025	2150	17	.	.	.
60025	2151	1	Venison	Venison	NNP
60025	2151	2	is	be	VBZ
60025	2151	3	best	good	JJS
60025	2151	4	when	when	WRB
60025	2151	5	quite	quite	RB
60025	2151	6	fresh	fresh	JJ
60025	2151	7	;	;	:
60025	2151	8	but	but	CC
60025	2151	9	if	if	IN
60025	2151	10	it	-PRON-	PRP
60025	2151	11	is	be	VBZ
60025	2151	12	expedient	expedient	NN
60025	2151	13	to	to	TO
60025	2151	14	keep	keep	VB
60025	2151	15	it	-PRON-	PRP
60025	2151	16	a	a	DT
60025	2151	17	week	week	NN
60025	2151	18	before	before	IN
60025	2151	19	you	-PRON-	PRP
60025	2151	20	cook	cook	VBP
60025	2151	21	it	-PRON-	PRP
60025	2151	22	,	,	,
60025	2151	23	wash	wash	VB
60025	2151	24	it	-PRON-	PRP
60025	2151	25	well	well	RB
60025	2151	26	with	with	IN
60025	2151	27	milk	milk	NN
60025	2151	28	and	and	CC
60025	2151	29	water	water	NN
60025	2151	30	,	,	,
60025	2151	31	and	and	CC
60025	2151	32	then	then	RB
60025	2151	33	dry	dry	VB
60025	2151	34	it	-PRON-	PRP
60025	2151	35	perfectly	perfectly	RB
60025	2151	36	with	with	IN
60025	2151	37	cloths	cloth	NNS
60025	2151	38	till	till	IN
60025	2151	39	there	there	EX
60025	2151	40	is	be	VBZ
60025	2151	41	not	not	RB
60025	2151	42	the	the	DT
60025	2151	43	least	least	JJS
60025	2151	44	damp	damp	NN
60025	2151	45	remaining	remain	VBG
60025	2151	46	on	on	IN
60025	2151	47	it	-PRON-	PRP
60025	2151	48	.	.	.
60025	2152	1	Then	then	RB
60025	2152	2	mix	mix	VB
60025	2152	3	together	together	RB
60025	2152	4	powdered	powder	VBN
60025	2152	5	ginger	ginger	NN
60025	2152	6	and	and	CC
60025	2152	7	pepper	pepper	NN
60025	2152	8	,	,	,
60025	2152	9	and	and	CC
60025	2152	10	rub	rub	VB
60025	2152	11	it	-PRON-	PRP
60025	2152	12	well	well	RB
60025	2152	13	over	over	IN
60025	2152	14	every	every	DT
60025	2152	15	part	part	NN
60025	2152	16	of	of	IN
60025	2152	17	the	the	DT
60025	2152	18	meat	meat	NN
60025	2152	19	.	.	.
60025	2153	1	Do	do	VB
60025	2153	2	not	not	RB
60025	2153	3	,	,	,
60025	2153	4	however	however	RB
60025	2153	5	,	,	,
60025	2153	6	attempt	attempt	VB
60025	2153	7	to	to	TO
60025	2153	8	keep	keep	VB
60025	2153	9	it	-PRON-	PRP
60025	2153	10	unless	unless	IN
60025	2153	11	the	the	DT
60025	2153	12	weather	weather	NN
60025	2153	13	is	be	VBZ
60025	2153	14	quite	quite	RB
60025	2153	15	cold	cold	JJ
60025	2153	16	.	.	.
60025	2154	1	TO	to	IN
60025	2154	2	HASH	HASH	NNP
60025	2154	3	COLD	COLD	NNP
60025	2154	4	VENISON	VENISON	NNP
60025	2154	5	.	.	.
60025	2155	1	Cut	cut	VB
60025	2155	2	the	the	DT
60025	2155	3	meat	meat	NN
60025	2155	4	in	in	IN
60025	2155	5	nice	nice	JJ
60025	2155	6	small	small	JJ
60025	2155	7	slices	slice	NNS
60025	2155	8	,	,	,
60025	2155	9	and	and	CC
60025	2155	10	put	put	VBD
60025	2155	11	the	the	DT
60025	2155	12	trimmings	trimming	NNS
60025	2155	13	and	and	CC
60025	2155	14	bones	bone	NNS
60025	2155	15	into	into	IN
60025	2155	16	a	a	DT
60025	2155	17	sauce	sauce	NN
60025	2155	18	-	-	HYPH
60025	2155	19	pan	pan	NN
60025	2155	20	with	with	IN
60025	2155	21	barely	barely	RB
60025	2155	22	water	water	NN
60025	2155	23	enough	enough	JJ
60025	2155	24	to	to	TO
60025	2155	25	cover	cover	VB
60025	2155	26	them	-PRON-	PRP
60025	2155	27	.	.	.
60025	2156	1	Let	let	VB
60025	2156	2	them	-PRON-	PRP
60025	2156	3	stew	stew	VB
60025	2156	4	for	for	IN
60025	2156	5	an	an	DT
60025	2156	6	hour	hour	NN
60025	2156	7	.	.	.
60025	2157	1	Then	then	RB
60025	2157	2	strain	strain	VB
60025	2157	3	the	the	DT
60025	2157	4	liquid	liquid	NN
60025	2157	5	into	into	IN
60025	2157	6	a	a	DT
60025	2157	7	stew	stew	NN
60025	2157	8	-	-	HYPH
60025	2157	9	pan	pan	NN
60025	2157	10	;	;	:
60025	2157	11	add	add	VB
60025	2157	12	to	to	IN
60025	2157	13	it	-PRON-	PRP
60025	2157	14	some	some	DT
60025	2157	15	bits	bit	NNS
60025	2157	16	of	of	IN
60025	2157	17	butter	butter	NN
60025	2157	18	rolled	roll	VBN
60025	2157	19	in	in	IN
60025	2157	20	flour	flour	NN
60025	2157	21	,	,	,
60025	2157	22	and	and	CC
60025	2157	23	whatever	whatever	WDT
60025	2157	24	gravy	gravy	NN
60025	2157	25	was	be	VBD
60025	2157	26	left	leave	VBN
60025	2157	27	of	of	IN
60025	2157	28	the	the	DT
60025	2157	29	venison	venison	NN
60025	2157	30	the	the	DT
60025	2157	31	day	day	NN
60025	2157	32	before	before	RB
60025	2157	33	.	.	.
60025	2158	1	Stir	stir	VB
60025	2158	2	in	in	IN
60025	2158	3	some	some	DT
60025	2158	4	currant	currant	JJ
60025	2158	5	jelly	jelly	NN
60025	2158	6	,	,	,
60025	2158	7	and	and	CC
60025	2158	8	give	give	VB
60025	2158	9	it	-PRON-	PRP
60025	2158	10	a	a	DT
60025	2158	11	boil	boil	NN
60025	2158	12	up	up	RP
60025	2158	13	.	.	.
60025	2159	1	Then	then	RB
60025	2159	2	put	put	VBN
60025	2159	3	in	in	RP
60025	2159	4	the	the	DT
60025	2159	5	meat	meat	NN
60025	2159	6	,	,	,
60025	2159	7	and	and	CC
60025	2159	8	keep	keep	VB
60025	2159	9	it	-PRON-	PRP
60025	2159	10	over	over	IN
60025	2159	11	the	the	DT
60025	2159	12	fire	fire	NN
60025	2159	13	just	just	RB
60025	2159	14	long	long	RB
60025	2159	15	enough	enough	RB
60025	2159	16	to	to	TO
60025	2159	17	warm	warm	VB
60025	2159	18	it	-PRON-	PRP
60025	2159	19	through	through	RP
60025	2159	20	;	;	:
60025	2159	21	but	but	CC
60025	2159	22	do	do	VBP
60025	2159	23	not	not	RB
60025	2159	24	allow	allow	VB
60025	2159	25	it	-PRON-	PRP
60025	2159	26	to	to	TO
60025	2159	27	boil	boil	VB
60025	2159	28	,	,	,
60025	2159	29	as	as	IN
60025	2159	30	it	-PRON-	PRP
60025	2159	31	has	have	VBZ
60025	2159	32	been	be	VBN
60025	2159	33	once	once	RB
60025	2159	34	cooked	cook	VBN
60025	2159	35	already	already	RB
60025	2159	36	.	.	.
60025	2160	1	VENISON	VENISON	NNP
60025	2160	2	STEAKS	STEAKS	NNP
60025	2160	3	.	.	.
60025	2161	1	Cut	cut	VB
60025	2161	2	them	-PRON-	PRP
60025	2161	3	from	from	IN
60025	2161	4	the	the	DT
60025	2161	5	neck	neck	NN
60025	2161	6	or	or	CC
60025	2161	7	haunch	haunch	NN
60025	2161	8	.	.	.
60025	2162	1	Season	season	VB
60025	2162	2	them	-PRON-	PRP
60025	2162	3	with	with	IN
60025	2162	4	pepper	pepper	NN
60025	2162	5	and	and	CC
60025	2162	6	salt	salt	NN
60025	2162	7	.	.	.
60025	2163	1	When	when	WRB
60025	2163	2	the	the	DT
60025	2163	3	gridiron	gridiron	NN
60025	2163	4	has	have	VBZ
60025	2163	5	been	be	VBN
60025	2163	6	well	well	RB
60025	2163	7	heated	heated	JJ
60025	2163	8	over	over	IN
60025	2163	9	a	a	DT
60025	2163	10	bed	bed	NN
60025	2163	11	of	of	IN
60025	2163	12	bright	bright	JJ
60025	2163	13	coals	coal	NNS
60025	2163	14	,	,	,
60025	2163	15	grease	grease	VB
60025	2163	16	the	the	DT
60025	2163	17	bars	bar	NNS
60025	2163	18	,	,	,
60025	2163	19	and	and	CC
60025	2163	20	lay	lie	VBD
60025	2163	21	the	the	DT
60025	2163	22	steaks	steak	NNS
60025	2163	23	upon	upon	IN
60025	2163	24	it	-PRON-	PRP
60025	2163	25	.	.	.
60025	2164	1	Broil	broil	VB
60025	2164	2	them	-PRON-	PRP
60025	2164	3	well	well	RB
60025	2164	4	,	,	,
60025	2164	5	turning	turn	VBG
60025	2164	6	them	-PRON-	PRP
60025	2164	7	once	once	RB
60025	2164	8	,	,	,
60025	2164	9	and	and	CC
60025	2164	10	taking	take	VBG
60025	2164	11	care	care	NN
60025	2164	12	to	to	TO
60025	2164	13	save	save	VB
60025	2164	14	as	as	RB
60025	2164	15	much	much	JJ
60025	2164	16	of	of	IN
60025	2164	17	the	the	DT
60025	2164	18	gravy	gravy	NN
60025	2164	19	as	as	IN
60025	2164	20	possible	possible	JJ
60025	2164	21	.	.	.
60025	2165	1	Serve	serve	VB
60025	2165	2	them	-PRON-	PRP
60025	2165	3	up	up	RP
60025	2165	4	with	with	IN
60025	2165	5	some	some	DT
60025	2165	6	currant	currant	NN
60025	2165	7	jelly	jelly	RB
60025	2165	8	laid	lay	VBN
60025	2165	9	on	on	IN
60025	2165	10	each	each	DT
60025	2165	11	steak	steak	NN
60025	2165	12	.	.	.
60025	2166	1	Have	have	VBP
60025	2166	2	your	-PRON-	PRP$
60025	2166	3	plates	plate	NNS
60025	2166	4	set	set	VBN
60025	2166	5	on	on	IN
60025	2166	6	heaters	heater	NNS
60025	2166	7	.	.	.
60025	2167	1	VENISON	VENISON	NNP
60025	2167	2	PASTY	PASTY	NNP
60025	2167	3	.	.	.
60025	2168	1	The	the	DT
60025	2168	2	neck	neck	NN
60025	2168	3	,	,	,
60025	2168	4	breast	breast	NN
60025	2168	5	,	,	,
60025	2168	6	and	and	CC
60025	2168	7	shoulder	shoulder	NN
60025	2168	8	are	be	VBP
60025	2168	9	the	the	DT
60025	2168	10	parts	part	NNS
60025	2168	11	used	use	VBN
60025	2168	12	for	for	IN
60025	2168	13	a	a	DT
60025	2168	14	venison	venison	NN
60025	2168	15	pie	pie	NN
60025	2168	16	or	or	CC
60025	2168	17	pasty	pasty	NN
60025	2168	18	.	.	.
60025	2169	1	Cut	cut	VB
60025	2169	2	the	the	DT
60025	2169	3	meat	meat	NN
60025	2169	4	into	into	IN
60025	2169	5	pieces	piece	NNS
60025	2169	6	(	(	-LRB-
60025	2169	7	fat	fat	JJ
60025	2169	8	and	and	CC
60025	2169	9	lean	lean	JJ
60025	2169	10	together	together	RB
60025	2169	11	)	)	-RRB-
60025	2169	12	and	and	CC
60025	2169	13	put	put	VBD
60025	2169	14	the	the	DT
60025	2169	15	bones	bone	NNS
60025	2169	16	and	and	CC
60025	2169	17	trimmings	trimming	NNS
60025	2169	18	into	into	IN
60025	2169	19	a	a	DT
60025	2169	20	stew	stew	NN
60025	2169	21	-	-	HYPH
60025	2169	22	pan	pan	NN
60025	2169	23	with	with	IN
60025	2169	24	pepper	pepper	NN
60025	2169	25	and	and	CC
60025	2169	26	salt	salt	NN
60025	2169	27	,	,	,
60025	2169	28	and	and	CC
60025	2169	29	water	water	NN
60025	2169	30	or	or	CC
60025	2169	31	veal	veal	NN
60025	2169	32	broth	broth	NN
60025	2169	33	enough	enough	RB
60025	2169	34	to	to	TO
60025	2169	35	cover	cover	VB
60025	2169	36	it	-PRON-	PRP
60025	2169	37	.	.	.
60025	2170	1	Simmer	simmer	VB
60025	2170	2	it	-PRON-	PRP
60025	2170	3	till	till	IN
60025	2170	4	you	-PRON-	PRP
60025	2170	5	have	have	VBP
60025	2170	6	drawn	draw	VBN
60025	2170	7	out	out	RP
60025	2170	8	a	a	DT
60025	2170	9	good	good	JJ
60025	2170	10	gravy	gravy	NN
60025	2170	11	.	.	.
60025	2171	1	Then	then	RB
60025	2171	2	strain	strain	VB
60025	2171	3	it	-PRON-	PRP
60025	2171	4	.	.	.
60025	2172	1	In	in	IN
60025	2172	2	the	the	DT
60025	2172	3	mean	mean	JJ
60025	2172	4	time	time	NN
60025	2172	5	make	make	VBP
60025	2172	6	a	a	DT
60025	2172	7	good	good	JJ
60025	2172	8	rich	rich	JJ
60025	2172	9	paste	paste	NN
60025	2172	10	,	,	,
60025	2172	11	and	and	CC
60025	2172	12	roll	roll	VB
60025	2172	13	it	-PRON-	PRP
60025	2172	14	rather	rather	RB
60025	2172	15	thick	thick	JJ
60025	2172	16	.	.	.
60025	2173	1	Cover	cover	VB
60025	2173	2	the	the	DT
60025	2173	3	bottom	bottom	NN
60025	2173	4	and	and	CC
60025	2173	5	sides	side	NNS
60025	2173	6	of	of	IN
60025	2173	7	a	a	DT
60025	2173	8	deep	deep	JJ
60025	2173	9	dish	dish	NN
60025	2173	10	with	with	IN
60025	2173	11	one	one	CD
60025	2173	12	sheet	sheet	NN
60025	2173	13	of	of	IN
60025	2173	14	it	-PRON-	PRP
60025	2173	15	,	,	,
60025	2173	16	and	and	CC
60025	2173	17	put	put	VBD
60025	2173	18	in	in	RP
60025	2173	19	your	-PRON-	PRP$
60025	2173	20	meat	meat	NN
60025	2173	21	,	,	,
60025	2173	22	having	have	VBG
60025	2173	23	seasoned	season	VBN
60025	2173	24	it	-PRON-	PRP
60025	2173	25	with	with	IN
60025	2173	26	pepper	pepper	NN
60025	2173	27	,	,	,
60025	2173	28	salt	salt	NN
60025	2173	29	,	,	,
60025	2173	30	nutmeg	nutmeg	NNP
60025	2173	31	,	,	,
60025	2173	32	and	and	CC
60025	2173	33	mace	mace	NN
60025	2173	34	.	.	.
60025	2174	1	Pour	pour	VB
60025	2174	2	in	in	IN
60025	2174	3	the	the	DT
60025	2174	4	gravy	gravy	NN
60025	2174	5	which	which	WDT
60025	2174	6	you	-PRON-	PRP
60025	2174	7	have	have	VBP
60025	2174	8	prepared	prepare	VBN
60025	2174	9	from	from	IN
60025	2174	10	the	the	DT
60025	2174	11	trimmings	trimming	NNS
60025	2174	12	,	,	,
60025	2174	13	and	and	CC
60025	2174	14	two	two	CD
60025	2174	15	glasses	glass	NNS
60025	2174	16	of	of	IN
60025	2174	17	port	port	NN
60025	2174	18	or	or	CC
60025	2174	19	claret	claret	NN
60025	2174	20	,	,	,
60025	2174	21	and	and	CC
60025	2174	22	lay	lie	VBD
60025	2174	23	on	on	IN
60025	2174	24	the	the	DT
60025	2174	25	top	top	NN
60025	2174	26	some	some	DT
60025	2174	27	bits	bit	NNS
60025	2174	28	of	of	IN
60025	2174	29	butter	butter	NN
60025	2174	30	rolled	roll	VBN
60025	2174	31	in	in	IN
60025	2174	32	flour	flour	NN
60025	2174	33	.	.	.
60025	2175	1	Cover	cover	VB
60025	2175	2	the	the	DT
60025	2175	3	pie	pie	NN
60025	2175	4	with	with	IN
60025	2175	5	a	a	DT
60025	2175	6	thick	thick	JJ
60025	2175	7	lid	lid	NN
60025	2175	8	of	of	IN
60025	2175	9	paste	paste	NN
60025	2175	10	,	,	,
60025	2175	11	and	and	CC
60025	2175	12	ornament	ornament	VB
60025	2175	13	it	-PRON-	PRP
60025	2175	14	handsomely	handsomely	RB
60025	2175	15	with	with	IN
60025	2175	16	leaves	leave	NNS
60025	2175	17	and	and	CC
60025	2175	18	flowers	flower	NNS
60025	2175	19	formed	form	VBN
60025	2175	20	with	with	IN
60025	2175	21	a	a	DT
60025	2175	22	tin	tin	JJ
60025	2175	23	cutter	cutter	NN
60025	2175	24	.	.	.
60025	2176	1	Bake	bake	VB
60025	2176	2	it	-PRON-	PRP
60025	2176	3	two	two	CD
60025	2176	4	hours	hour	NNS
60025	2176	5	or	or	CC
60025	2176	6	more	more	JJR
60025	2176	7	,	,	,
60025	2176	8	according	accord	VBG
60025	2176	9	to	to	IN
60025	2176	10	its	-PRON-	PRP$
60025	2176	11	size	size	NN
60025	2176	12	.	.	.
60025	2177	1	VENISON	VENISON	NNP
60025	2177	2	HAMS	HAMS	NNP
60025	2177	3	.	.	.
60025	2178	1	Venison	Venison	NNP
60025	2178	2	for	for	IN
60025	2178	3	hams	ham	NNS
60025	2178	4	must	must	MD
60025	2178	5	be	be	VB
60025	2178	6	newly	newly	RB
60025	2178	7	killed	kill	VBN
60025	2178	8	,	,	,
60025	2178	9	and	and	CC
60025	2178	10	in	in	IN
60025	2178	11	every	every	DT
60025	2178	12	respect	respect	NN
60025	2178	13	as	as	RB
60025	2178	14	good	good	JJ
60025	2178	15	as	as	IN
60025	2178	16	possible	possible	JJ
60025	2178	17	.	.	.
60025	2179	1	Mix	mix	VB
60025	2179	2	together	together	RB
60025	2179	3	equal	equal	JJ
60025	2179	4	quantities	quantity	NNS
60025	2179	5	of	of	IN
60025	2179	6	salt	salt	NN
60025	2179	7	and	and	CC
60025	2179	8	brown	brown	JJ
60025	2179	9	sugar	sugar	NN
60025	2179	10	,	,	,
60025	2179	11	and	and	CC
60025	2179	12	rub	rub	VB
60025	2179	13	it	-PRON-	PRP
60025	2179	14	well	well	RB
60025	2179	15	into	into	IN
60025	2179	16	the	the	DT
60025	2179	17	hams	ham	NNS
60025	2179	18	.	.	.
60025	2180	1	Put	put	VB
60025	2180	2	them	-PRON-	PRP
60025	2180	3	into	into	IN
60025	2180	4	a	a	DT
60025	2180	5	tub	tub	NN
60025	2180	6	,	,	,
60025	2180	7	and	and	CC
60025	2180	8	let	let	VB
60025	2180	9	them	-PRON-	PRP
60025	2180	10	lie	lie	VB
60025	2180	11	seven	seven	CD
60025	2180	12	days	day	NNS
60025	2180	13	;	;	:
60025	2180	14	turning	turn	VBG
60025	2180	15	them	-PRON-	PRP
60025	2180	16	and	and	CC
60025	2180	17	rubbing	rub	VBG
60025	2180	18	them	-PRON-	PRP
60025	2180	19	daily	daily	RB
60025	2180	20	with	with	IN
60025	2180	21	the	the	DT
60025	2180	22	mixture	mixture	NN
60025	2180	23	of	of	IN
60025	2180	24	salt	salt	NN
60025	2180	25	and	and	CC
60025	2180	26	sugar	sugar	NN
60025	2180	27	.	.	.
60025	2181	1	Next	next	JJ
60025	2181	2	mix	mix	VB
60025	2181	3	together	together	RB
60025	2181	4	equal	equal	JJ
60025	2181	5	quantities	quantity	NNS
60025	2181	6	of	of	IN
60025	2181	7	West	West	NNP
60025	2181	8	India	India	NNP
60025	2181	9	molasses	molasse	NNS
60025	2181	10	and	and	CC
60025	2181	11	fine	fine	JJ
60025	2181	12	salt	salt	NN
60025	2181	13	.	.	.
60025	2182	1	Rub	rub	VB
60025	2182	2	it	-PRON-	PRP
60025	2182	3	over	over	IN
60025	2182	4	your	-PRON-	PRP$
60025	2182	5	hams	ham	NNS
60025	2182	6	,	,	,
60025	2182	7	and	and	CC
60025	2182	8	let	let	VB
60025	2182	9	them	-PRON-	PRP
60025	2182	10	lie	lie	VB
60025	2182	11	in	in	IN
60025	2182	12	it	-PRON-	PRP
60025	2182	13	a	a	DT
60025	2182	14	week	week	NN
60025	2182	15	longer	long	RBR
60025	2182	16	.	.	.
60025	2183	1	Then	then	RB
60025	2183	2	wipe	wipe	VB
60025	2183	3	them	-PRON-	PRP
60025	2183	4	,	,	,
60025	2183	5	rub	rub	VB
60025	2183	6	them	-PRON-	PRP
60025	2183	7	with	with	IN
60025	2183	8	bran	bran	NN
60025	2183	9	,	,	,
60025	2183	10	and	and	CC
60025	2183	11	smoke	smoke	VB
60025	2183	12	them	-PRON-	PRP
60025	2183	13	a	a	DT
60025	2183	14	fortnight	fortnight	NN
60025	2183	15	over	over	IN
60025	2183	16	hickory	hickory	JJ
60025	2183	17	wood	wood	NN
60025	2183	18	.	.	.
60025	2184	1	Pack	pack	VB
60025	2184	2	them	-PRON-	PRP
60025	2184	3	in	in	IN
60025	2184	4	wood	wood	NN
60025	2184	5	ashes	ashe	NNS
60025	2184	6	;	;	,
60025	2184	7	or	or	CC
60025	2184	8	in	in	IN
60025	2184	9	charcoal	charcoal	NN
60025	2184	10	,	,	,
60025	2184	11	if	if	IN
60025	2184	12	to	to	TO
60025	2184	13	go	go	VB
60025	2184	14	to	to	IN
60025	2184	15	sea	sea	NN
60025	2184	16	.	.	.
60025	2185	1	Venison	Venison	NNP
60025	2185	2	ham	ham	NNP
60025	2185	3	must	must	MD
60025	2185	4	not	not	RB
60025	2185	5	be	be	VB
60025	2185	6	cooked	cook	VBN
60025	2185	7	before	before	IN
60025	2185	8	it	-PRON-	PRP
60025	2185	9	is	be	VBZ
60025	2185	10	eaten	eat	VBN
60025	2185	11	.	.	.
60025	2186	1	It	-PRON-	PRP
60025	2186	2	is	be	VBZ
60025	2186	3	used	use	VBN
60025	2186	4	for	for	IN
60025	2186	5	the	the	DT
60025	2186	6	tea	tea	NN
60025	2186	7	-	-	HYPH
60025	2186	8	table	table	NN
60025	2186	9	,	,	,
60025	2186	10	chipped	chip	VBN
60025	2186	11	or	or	CC
60025	2186	12	shred	shre	VBN
60025	2186	13	like	like	IN
60025	2186	14	dried	dried	JJ
60025	2186	15	beef	beef	NN
60025	2186	16	,	,	,
60025	2186	17	to	to	TO
60025	2186	18	which	which	WDT
60025	2186	19	it	-PRON-	PRP
60025	2186	20	is	be	VBZ
60025	2186	21	considered	consider	VBN
60025	2186	22	very	very	RB
60025	2186	23	superior	superior	JJ
60025	2186	24	.	.	.
60025	2187	1	It	-PRON-	PRP
60025	2187	2	will	will	MD
60025	2187	3	not	not	RB
60025	2187	4	keep	keep	VB
60025	2187	5	as	as	RB
60025	2187	6	long	long	RB
60025	2187	7	as	as	IN
60025	2187	8	other	other	JJ
60025	2187	9	smoked	smoke	VBN
60025	2187	10	meat	meat	NN
60025	2187	11	.	.	.
60025	2188	1	TO	to	TO
60025	2188	2	ROAST	ROAST	NNP
60025	2188	3	A	a	DT
60025	2188	4	KID	kid	NN
60025	2188	5	.	.	.
60025	2189	1	A	a	DT
60025	2189	2	kid	kid	NN
60025	2189	3	should	should	MD
60025	2189	4	be	be	VB
60025	2189	5	cooked	cook	VBN
60025	2189	6	the	the	DT
60025	2189	7	day	day	NN
60025	2189	8	it	-PRON-	PRP
60025	2189	9	is	be	VBZ
60025	2189	10	killed	kill	VBN
60025	2189	11	,	,	,
60025	2189	12	or	or	CC
60025	2189	13	the	the	DT
60025	2189	14	day	day	NN
60025	2189	15	after	after	RB
60025	2189	16	at	at	IN
60025	2189	17	farthest	farthest	NNP
60025	2189	18	.	.	.
60025	2190	1	They	-PRON-	PRP
60025	2190	2	are	be	VBP
60025	2190	3	best	good	JJS
60025	2190	4	from	from	IN
60025	2190	5	three	three	CD
60025	2190	6	to	to	TO
60025	2190	7	four	four	CD
60025	2190	8	months	month	NNS
60025	2190	9	old	old	JJ
60025	2190	10	,	,	,
60025	2190	11	and	and	CC
60025	2190	12	are	be	VBP
60025	2190	13	only	only	RB
60025	2190	14	eaten	eat	VBN
60025	2190	15	while	while	IN
60025	2190	16	they	-PRON-	PRP
60025	2190	17	live	live	VBP
60025	2190	18	on	on	IN
60025	2190	19	milk	milk	NN
60025	2190	20	.	.	.
60025	2191	1	Wash	wash	VB
60025	2191	2	the	the	DT
60025	2191	3	kid	kid	NN
60025	2191	4	well	well	RB
60025	2191	5	,	,	,
60025	2191	6	wipe	wipe	VB
60025	2191	7	it	-PRON-	PRP
60025	2191	8	dry	dry	JJ
60025	2191	9	,	,	,
60025	2191	10	and	and	CC
60025	2191	11	truss	truss	VB
60025	2191	12	it	-PRON-	PRP
60025	2191	13	.	.	.
60025	2192	1	Stuff	stuff	VB
60025	2192	2	the	the	DT
60025	2192	3	body	body	NN
60025	2192	4	with	with	IN
60025	2192	5	a	a	DT
60025	2192	6	force	force	NN
60025	2192	7	-	-	HYPH
60025	2192	8	meat	meat	NN
60025	2192	9	of	of	IN
60025	2192	10	grated	grate	VBN
60025	2192	11	bread	bread	NN
60025	2192	12	,	,	,
60025	2192	13	butter	butter	NN
60025	2192	14	or	or	CC
60025	2192	15	suet	suet	NN
60025	2192	16	,	,	,
60025	2192	17	sweet	sweet	JJ
60025	2192	18	herbs	herb	NNS
60025	2192	19	,	,	,
60025	2192	20	pepper	pepper	NN
60025	2192	21	,	,	,
60025	2192	22	salt	salt	NN
60025	2192	23	,	,	,
60025	2192	24	nutmeg	nutmeg	NNP
60025	2192	25	,	,	,
60025	2192	26	grated	grate	VBD
60025	2192	27	lemon	lemon	NN
60025	2192	28	-	-	HYPH
60025	2192	29	peel	peel	NN
60025	2192	30	,	,	,
60025	2192	31	and	and	CC
60025	2192	32	beaten	beat	VBN
60025	2192	33	egg	egg	NN
60025	2192	34	;	;	:
60025	2192	35	and	and	CC
60025	2192	36	sew	sew	VB
60025	2192	37	it	-PRON-	PRP
60025	2192	38	up	up	RP
60025	2192	39	to	to	TO
60025	2192	40	keep	keep	VB
60025	2192	41	the	the	DT
60025	2192	42	stuffing	stuffing	NN
60025	2192	43	in	in	IN
60025	2192	44	its	-PRON-	PRP$
60025	2192	45	place	place	NN
60025	2192	46	.	.	.
60025	2193	1	Put	put	VB
60025	2193	2	it	-PRON-	PRP
60025	2193	3	on	on	IN
60025	2193	4	the	the	DT
60025	2193	5	spit	spit	NN
60025	2193	6	and	and	CC
60025	2193	7	rub	rub	VB
60025	2193	8	it	-PRON-	PRP
60025	2193	9	over	over	RP
60025	2193	10	with	with	IN
60025	2193	11	lard	lard	NN
60025	2193	12	,	,	,
60025	2193	13	or	or	CC
60025	2193	14	sweet	sweet	JJ
60025	2193	15	oil	oil	NN
60025	2193	16	.	.	.
60025	2194	1	Put	put	VB
60025	2194	2	a	a	DT
60025	2194	3	little	little	JJ
60025	2194	4	salt	salt	NN
60025	2194	5	and	and	CC
60025	2194	6	water	water	NN
60025	2194	7	into	into	IN
60025	2194	8	the	the	DT
60025	2194	9	dripping	dripping	JJ
60025	2194	10	-	-	HYPH
60025	2194	11	pan	pan	NN
60025	2194	12	,	,	,
60025	2194	13	and	and	CC
60025	2194	14	baste	baste	VB
60025	2194	15	the	the	DT
60025	2194	16	kid	kid	NN
60025	2194	17	first	first	RB
60025	2194	18	with	with	IN
60025	2194	19	that	that	DT
60025	2194	20	,	,	,
60025	2194	21	and	and	CC
60025	2194	22	afterwards	afterwards	RB
60025	2194	23	with	with	IN
60025	2194	24	its	-PRON-	PRP$
60025	2194	25	own	own	JJ
60025	2194	26	gravy	gravy	NN
60025	2194	27	.	.	.
60025	2195	1	Or	or	CC
60025	2195	2	you	-PRON-	PRP
60025	2195	3	may	may	MD
60025	2195	4	make	make	VB
60025	2195	5	it	-PRON-	PRP
60025	2195	6	very	very	RB
60025	2195	7	nice	nice	JJ
60025	2195	8	by	by	IN
60025	2195	9	basting	baste	VBG
60025	2195	10	it	-PRON-	PRP
60025	2195	11	with	with	IN
60025	2195	12	cream	cream	NN
60025	2195	13	.	.	.
60025	2196	1	It	-PRON-	PRP
60025	2196	2	should	should	MD
60025	2196	3	roast	roast	VB
60025	2196	4	about	about	RB
60025	2196	5	three	three	CD
60025	2196	6	hours	hour	NNS
60025	2196	7	.	.	.
60025	2197	1	At	at	IN
60025	2197	2	the	the	DT
60025	2197	3	last	last	JJ
60025	2197	4	,	,	,
60025	2197	5	transfer	transfer	VB
60025	2197	6	the	the	DT
60025	2197	7	gravy	gravy	NN
60025	2197	8	to	to	IN
60025	2197	9	a	a	DT
60025	2197	10	small	small	JJ
60025	2197	11	sauce	sauce	NN
60025	2197	12	-	-	HYPH
60025	2197	13	pan	pan	NN
60025	2197	14	;	;	:
60025	2197	15	thicken	thicken	VB
60025	2197	16	it	-PRON-	PRP
60025	2197	17	with	with	IN
60025	2197	18	a	a	DT
60025	2197	19	little	little	JJ
60025	2197	20	butter	butter	NN
60025	2197	21	rolled	roll	VBN
60025	2197	22	in	in	IN
60025	2197	23	flour	flour	NN
60025	2197	24	,	,	,
60025	2197	25	give	give	VB
60025	2197	26	it	-PRON-	PRP
60025	2197	27	a	a	DT
60025	2197	28	boil	boil	NN
60025	2197	29	up	up	RP
60025	2197	30	,	,	,
60025	2197	31	and	and	CC
60025	2197	32	send	send	VB
60025	2197	33	it	-PRON-	PRP
60025	2197	34	to	to	TO
60025	2197	35	table	table	VB
60025	2197	36	in	in	IN
60025	2197	37	a	a	DT
60025	2197	38	boat	boat	NN
60025	2197	39	.	.	.
60025	2198	1	Garnish	garnish	VB
60025	2198	2	the	the	DT
60025	2198	3	kid	kid	NN
60025	2198	4	with	with	IN
60025	2198	5	lumps	lump	NNS
60025	2198	6	of	of	IN
60025	2198	7	currant	currant	JJ
60025	2198	8	jelly	jelly	RB
60025	2198	9	laid	lay	VBD
60025	2198	10	round	round	IN
60025	2198	11	the	the	DT
60025	2198	12	edge	edge	NN
60025	2198	13	of	of	IN
60025	2198	14	the	the	DT
60025	2198	15	dish	dish	NN
60025	2198	16	.	.	.
60025	2199	1	A	a	DT
60025	2199	2	fawn	fawn	NN
60025	2199	3	(	(	-LRB-
60025	2199	4	which	which	WDT
60025	2199	5	should	should	MD
60025	2199	6	never	never	RB
60025	2199	7	be	be	VB
60025	2199	8	kept	keep	VBN
60025	2199	9	more	more	JJR
60025	2199	10	than	than	IN
60025	2199	11	one	one	CD
60025	2199	12	day	day	NN
60025	2199	13	)	)	-RRB-
60025	2199	14	may	may	MD
60025	2199	15	be	be	VB
60025	2199	16	roasted	roast	VBN
60025	2199	17	in	in	IN
60025	2199	18	the	the	DT
60025	2199	19	same	same	JJ
60025	2199	20	manner	manner	NN
60025	2199	21	;	;	:
60025	2199	22	also	also	RB
60025	2199	23	,	,	,
60025	2199	24	a	a	DT
60025	2199	25	hare	hare	NN
60025	2199	26	,	,	,
60025	2199	27	or	or	CC
60025	2199	28	a	a	DT
60025	2199	29	couple	couple	NN
60025	2199	30	of	of	IN
60025	2199	31	rabbits	rabbit	NNS
60025	2199	32	.	.	.
60025	2200	1	You	-PRON-	PRP
60025	2200	2	may	may	MD
60025	2200	3	send	send	VB
60025	2200	4	to	to	IN
60025	2200	5	table	table	NN
60025	2200	6	,	,	,
60025	2200	7	to	to	TO
60025	2200	8	eat	eat	VB
60025	2200	9	with	with	IN
60025	2200	10	the	the	DT
60025	2200	11	kid	kid	NN
60025	2200	12	,	,	,
60025	2200	13	a	a	DT
60025	2200	14	dish	dish	NN
60025	2200	15	of	of	IN
60025	2200	16	chestnuts	chestnut	NNS
60025	2200	17	boiled	boil	VBN
60025	2200	18	or	or	CC
60025	2200	19	roasted	roast	VBD
60025	2200	20	,	,	,
60025	2200	21	and	and	CC
60025	2200	22	divested	divested	JJ
60025	2200	23	of	of	IN
60025	2200	24	the	the	DT
60025	2200	25	shells	shell	NNS
60025	2200	26	.	.	.
60025	2201	1	TO	to	TO
60025	2201	2	ROAST	ROAST	NNP
60025	2201	3	A	a	DT
60025	2201	4	HARE	hare	NN
60025	2201	5	.	.	.
60025	2202	1	If	if	IN
60025	2202	2	a	a	DT
60025	2202	3	hare	hare	NN
60025	2202	4	is	be	VBZ
60025	2202	5	old	old	JJ
60025	2202	6	do	do	VBP
60025	2202	7	not	not	RB
60025	2202	8	roast	roast	VB
60025	2202	9	it	-PRON-	PRP
60025	2202	10	,	,	,
60025	2202	11	but	but	CC
60025	2202	12	make	make	VB
60025	2202	13	soup	soup	NN
60025	2202	14	of	of	IN
60025	2202	15	it	-PRON-	PRP
60025	2202	16	.	.	.
60025	2203	1	Wash	wash	VB
60025	2203	2	and	and	CC
60025	2203	3	soak	soak	VB
60025	2203	4	it	-PRON-	PRP
60025	2203	5	in	in	IN
60025	2203	6	water	water	NN
60025	2203	7	for	for	IN
60025	2203	8	an	an	DT
60025	2203	9	hour	hour	NN
60025	2203	10	,	,	,
60025	2203	11	and	and	CC
60025	2203	12	change	change	VB
60025	2203	13	the	the	DT
60025	2203	14	water	water	NN
60025	2203	15	several	several	JJ
60025	2203	16	times	time	NNS
60025	2203	17	,	,	,
60025	2203	18	having	have	VBG
60025	2203	19	made	make	VBN
60025	2203	20	a	a	DT
60025	2203	21	little	little	JJ
60025	2203	22	slit	slit	NN
60025	2203	23	in	in	IN
60025	2203	24	the	the	DT
60025	2203	25	neck	neck	NN
60025	2203	26	to	to	TO
60025	2203	27	let	let	VB
60025	2203	28	out	out	RP
60025	2203	29	the	the	DT
60025	2203	30	blood	blood	NN
60025	2203	31	.	.	.
60025	2204	1	Take	take	VB
60025	2204	2	out	out	RP
60025	2204	3	the	the	DT
60025	2204	4	heart	heart	NN
60025	2204	5	and	and	CC
60025	2204	6	liver	liver	NN
60025	2204	7	,	,	,
60025	2204	8	and	and	CC
60025	2204	9	scald	scald	VB
60025	2204	10	them	-PRON-	PRP
60025	2204	11	.	.	.
60025	2205	1	Drain	drain	NN
60025	2205	2	,	,	,
60025	2205	3	dry	dry	JJ
60025	2205	4	,	,	,
60025	2205	5	and	and	CC
60025	2205	6	truss	truss	VB
60025	2205	7	the	the	DT
60025	2205	8	hare	hare	NN
60025	2205	9	.	.	.
60025	2206	1	Make	make	VB
60025	2206	2	a	a	DT
60025	2206	3	force	force	NN
60025	2206	4	-	-	HYPH
60025	2206	5	meat	meat	NN
60025	2206	6	richer	rich	JJR
60025	2206	7	and	and	CC
60025	2206	8	more	more	RBR
60025	2206	9	moist	moist	JJ
60025	2206	10	than	than	IN
60025	2206	11	usual	usual	JJ
60025	2206	12	,	,	,
60025	2206	13	and	and	CC
60025	2206	14	add	add	VB
60025	2206	15	to	to	IN
60025	2206	16	it	-PRON-	PRP
60025	2206	17	the	the	DT
60025	2206	18	heart	heart	NN
60025	2206	19	and	and	CC
60025	2206	20	liver	liver	NN
60025	2206	21	minced	mince	VBD
60025	2206	22	fine	fine	JJ
60025	2206	23	.	.	.
60025	2207	1	Soak	soak	VB
60025	2207	2	the	the	DT
60025	2207	3	bread	bread	NN
60025	2207	4	-	-	HYPH
60025	2207	5	crumbs	crumb	NNS
60025	2207	6	in	in	IN
60025	2207	7	a	a	DT
60025	2207	8	little	little	JJ
60025	2207	9	claret	claret	NN
60025	2207	10	before	before	IN
60025	2207	11	you	-PRON-	PRP
60025	2207	12	mix	mix	VBP
60025	2207	13	them	-PRON-	PRP
60025	2207	14	with	with	IN
60025	2207	15	the	the	DT
60025	2207	16	other	other	JJ
60025	2207	17	ingredients	ingredient	NNS
60025	2207	18	.	.	.
60025	2208	1	Stuff	stuff	VB
60025	2208	2	the	the	DT
60025	2208	3	body	body	NN
60025	2208	4	of	of	IN
60025	2208	5	the	the	DT
60025	2208	6	hare	hare	NN
60025	2208	7	with	with	IN
60025	2208	8	this	this	DT
60025	2208	9	force	force	NN
60025	2208	10	-	-	HYPH
60025	2208	11	meat	meat	NN
60025	2208	12	,	,	,
60025	2208	13	and	and	CC
60025	2208	14	sew	sew	VB
60025	2208	15	it	-PRON-	PRP
60025	2208	16	up	up	RP
60025	2208	17	.	.	.
60025	2209	1	Put	put	VB
60025	2209	2	it	-PRON-	PRP
60025	2209	3	on	on	IN
60025	2209	4	the	the	DT
60025	2209	5	spit	spit	NN
60025	2209	6	,	,	,
60025	2209	7	rub	rub	VB
60025	2209	8	it	-PRON-	PRP
60025	2209	9	with	with	IN
60025	2209	10	butter	butter	NN
60025	2209	11	,	,	,
60025	2209	12	and	and	CC
60025	2209	13	roast	roast	VB
60025	2209	14	it	-PRON-	PRP
60025	2209	15	before	before	IN
60025	2209	16	a	a	DT
60025	2209	17	brisk	brisk	JJ
60025	2209	18	fire	fire	NN
60025	2209	19	.	.	.
60025	2210	1	For	for	IN
60025	2210	2	the	the	DT
60025	2210	3	first	first	JJ
60025	2210	4	half	half	JJ
60025	2210	5	hour	hour	NN
60025	2210	6	baste	baste	IN
60025	2210	7	it	-PRON-	PRP
60025	2210	8	with	with	IN
60025	2210	9	butter	butter	NN
60025	2210	10	;	;	:
60025	2210	11	and	and	CC
60025	2210	12	afterwards	afterwards	RB
60025	2210	13	with	with	IN
60025	2210	14	cream	cream	NN
60025	2210	15	,	,	,
60025	2210	16	or	or	CC
60025	2210	17	with	with	IN
60025	2210	18	milk	milk	NN
60025	2210	19	thickened	thicken	VBN
60025	2210	20	with	with	IN
60025	2210	21	beaten	beat	VBN
60025	2210	22	yolk	yolk	NNP
60025	2210	23	of	of	IN
60025	2210	24	egg	egg	NN
60025	2210	25	.	.	.
60025	2211	1	At	at	IN
60025	2211	2	the	the	DT
60025	2211	3	last	last	JJ
60025	2211	4	,	,	,
60025	2211	5	dredge	dredge	VB
60025	2211	6	it	-PRON-	PRP
60025	2211	7	lightly	lightly	RB
60025	2211	8	with	with	IN
60025	2211	9	flour	flour	NN
60025	2211	10	.	.	.
60025	2212	1	The	the	DT
60025	2212	2	hare	hare	NN
60025	2212	3	will	will	MD
60025	2212	4	require	require	VB
60025	2212	5	about	about	RB
60025	2212	6	two	two	CD
60025	2212	7	hours	hour	NNS
60025	2212	8	roasting	roast	VBG
60025	2212	9	.	.	.
60025	2213	1	For	for	IN
60025	2213	2	sauce	sauce	NN
60025	2213	3	,	,	,
60025	2213	4	take	take	VB
60025	2213	5	the	the	DT
60025	2213	6	drippings	dripping	NNS
60025	2213	7	of	of	IN
60025	2213	8	the	the	DT
60025	2213	9	hare	hare	NN
60025	2213	10	mixed	mix	VBN
60025	2213	11	with	with	IN
60025	2213	12	cream	cream	NN
60025	2213	13	or	or	CC
60025	2213	14	with	with	IN
60025	2213	15	claret	claret	NN
60025	2213	16	,	,	,
60025	2213	17	and	and	CC
60025	2213	18	a	a	DT
60025	2213	19	little	little	JJ
60025	2213	20	lemon	lemon	NN
60025	2213	21	-	-	HYPH
60025	2213	22	juice	juice	NN
60025	2213	23	,	,	,
60025	2213	24	a	a	DT
60025	2213	25	bit	bit	NN
60025	2213	26	of	of	IN
60025	2213	27	butter	butter	NN
60025	2213	28	,	,	,
60025	2213	29	and	and	CC
60025	2213	30	some	some	DT
60025	2213	31	bread	bread	NN
60025	2213	32	-	-	HYPH
60025	2213	33	crumbs	crumb	NNS
60025	2213	34	.	.	.
60025	2214	1	Give	give	VB
60025	2214	2	it	-PRON-	PRP
60025	2214	3	a	a	DT
60025	2214	4	boil	boil	NN
60025	2214	5	up	up	RP
60025	2214	6	,	,	,
60025	2214	7	and	and	CC
60025	2214	8	send	send	VB
60025	2214	9	it	-PRON-	PRP
60025	2214	10	to	to	TO
60025	2214	11	table	table	VB
60025	2214	12	in	in	IN
60025	2214	13	a	a	DT
60025	2214	14	boat	boat	NN
60025	2214	15	.	.	.
60025	2215	1	Garnish	garnish	VB
60025	2215	2	the	the	DT
60025	2215	3	hare	hare	NN
60025	2215	4	with	with	IN
60025	2215	5	slices	slice	NNS
60025	2215	6	of	of	IN
60025	2215	7	currant	currant	NN
60025	2215	8	jelly	jelly	RB
60025	2215	9	laid	lay	VBN
60025	2215	10	round	round	IN
60025	2215	11	it	-PRON-	PRP
60025	2215	12	in	in	IN
60025	2215	13	the	the	DT
60025	2215	14	dish	dish	NN
60025	2215	15	.	.	.
60025	2216	1	FRICASSEED	FRICASSEED	NNP
60025	2216	2	RABBITS	RABBITS	NNP
60025	2216	3	.	.	.
60025	2217	1	The	the	DT
60025	2217	2	best	good	JJS
60025	2217	3	way	way	NN
60025	2217	4	of	of	IN
60025	2217	5	cooking	cooking	NN
60025	2217	6	rabbits	rabbit	NNS
60025	2217	7	is	be	VBZ
60025	2217	8	to	to	TO
60025	2217	9	fricassee	fricassee	VB
60025	2217	10	them	-PRON-	PRP
60025	2217	11	.	.	.
60025	2218	1	Take	take	VB
60025	2218	2	a	a	DT
60025	2218	3	couple	couple	NN
60025	2218	4	of	of	IN
60025	2218	5	fine	fine	JJ
60025	2218	6	ones	one	NNS
60025	2218	7	,	,	,
60025	2218	8	and	and	CC
60025	2218	9	cut	cut	VBD
60025	2218	10	them	-PRON-	PRP
60025	2218	11	up	up	RP
60025	2218	12	,	,	,
60025	2218	13	or	or	CC
60025	2218	14	disjoint	disjoint	VB
60025	2218	15	them	-PRON-	PRP
60025	2218	16	.	.	.
60025	2219	1	Put	put	VB
60025	2219	2	them	-PRON-	PRP
60025	2219	3	into	into	IN
60025	2219	4	a	a	DT
60025	2219	5	stew	stew	NN
60025	2219	6	-	-	HYPH
60025	2219	7	pan	pan	NN
60025	2219	8	;	;	:
60025	2219	9	season	season	VB
60025	2219	10	them	-PRON-	PRP
60025	2219	11	with	with	IN
60025	2219	12	cayenne	cayenne	NN
60025	2219	13	pepper	pepper	NN
60025	2219	14	and	and	CC
60025	2219	15	salt	salt	NN
60025	2219	16	,	,	,
60025	2219	17	some	some	DT
60025	2219	18	chopped	chop	VBN
60025	2219	19	parsley	parsley	NN
60025	2219	20	,	,	,
60025	2219	21	and	and	CC
60025	2219	22	some	some	DT
60025	2219	23	powdered	powder	VBN
60025	2219	24	mace	mace	NN
60025	2219	25	.	.	.
60025	2220	1	Pour	pour	VB
60025	2220	2	in	in	IN
60025	2220	3	a	a	DT
60025	2220	4	pint	pint	NN
60025	2220	5	of	of	IN
60025	2220	6	warm	warm	JJ
60025	2220	7	water	water	NN
60025	2220	8	(	(	-LRB-
60025	2220	9	or	or	CC
60025	2220	10	of	of	IN
60025	2220	11	veal	veal	NN
60025	2220	12	broth	broth	NN
60025	2220	13	,	,	,
60025	2220	14	if	if	IN
60025	2220	15	you	-PRON-	PRP
60025	2220	16	have	have	VBP
60025	2220	17	it	-PRON-	PRP
60025	2220	18	)	)	-RRB-
60025	2220	19	and	and	CC
60025	2220	20	stew	stew	VB
60025	2220	21	it	-PRON-	PRP
60025	2220	22	over	over	IN
60025	2220	23	a	a	DT
60025	2220	24	slow	slow	JJ
60025	2220	25	fire	fire	NN
60025	2220	26	till	till	IN
60025	2220	27	the	the	DT
60025	2220	28	rabbits	rabbit	NNS
60025	2220	29	are	be	VBP
60025	2220	30	quite	quite	RB
60025	2220	31	tender	tender	JJ
60025	2220	32	;	;	:
60025	2220	33	adding	add	VBG
60025	2220	34	(	(	-LRB-
60025	2220	35	when	when	WRB
60025	2220	36	they	-PRON-	PRP
60025	2220	37	are	be	VBP
60025	2220	38	about	about	RB
60025	2220	39	half	half	RB
60025	2220	40	done	do	VBN
60025	2220	41	)	)	-RRB-
60025	2220	42	some	some	DT
60025	2220	43	bits	bit	NNS
60025	2220	44	of	of	IN
60025	2220	45	butter	butter	NN
60025	2220	46	rolled	roll	VBN
60025	2220	47	in	in	IN
60025	2220	48	flour	flour	NN
60025	2220	49	.	.	.
60025	2221	1	Just	just	RB
60025	2221	2	before	before	IN
60025	2221	3	you	-PRON-	PRP
60025	2221	4	take	take	VBP
60025	2221	5	it	-PRON-	PRP
60025	2221	6	from	from	IN
60025	2221	7	the	the	DT
60025	2221	8	fire	fire	NN
60025	2221	9	,	,	,
60025	2221	10	enrich	enrich	VB
60025	2221	11	the	the	DT
60025	2221	12	gravy	gravy	NN
60025	2221	13	with	with	IN
60025	2221	14	a	a	DT
60025	2221	15	jill	jill	NN
60025	2221	16	or	or	CC
60025	2221	17	more	more	JJR
60025	2221	18	of	of	IN
60025	2221	19	thick	thick	JJ
60025	2221	20	cream	cream	NN
60025	2221	21	with	with	IN
60025	2221	22	some	some	DT
60025	2221	23	nutmeg	nutmeg	NNS
60025	2221	24	grated	grate	VBD
60025	2221	25	into	into	IN
60025	2221	26	it	-PRON-	PRP
60025	2221	27	.	.	.
60025	2222	1	Stir	stir	VB
60025	2222	2	the	the	DT
60025	2222	3	gravy	gravy	NN
60025	2222	4	well	well	UH
60025	2222	5	,	,	,
60025	2222	6	but	but	CC
60025	2222	7	take	take	VB
60025	2222	8	care	care	NN
60025	2222	9	not	not	RB
60025	2222	10	to	to	TO
60025	2222	11	let	let	VB
60025	2222	12	it	-PRON-	PRP
60025	2222	13	boil	boil	VB
60025	2222	14	after	after	IN
60025	2222	15	the	the	DT
60025	2222	16	cream	cream	NN
60025	2222	17	is	be	VBZ
60025	2222	18	in	in	IN
60025	2222	19	,	,	,
60025	2222	20	lest	lest	IN
60025	2222	21	it	-PRON-	PRP
60025	2222	22	curdle	curdle	VB
60025	2222	23	.	.	.
60025	2223	1	Put	put	VB
60025	2223	2	the	the	DT
60025	2223	3	pieces	piece	NNS
60025	2223	4	of	of	IN
60025	2223	5	rabbit	rabbit	NN
60025	2223	6	on	on	IN
60025	2223	7	a	a	DT
60025	2223	8	hot	hot	JJ
60025	2223	9	dish	dish	NN
60025	2223	10	,	,	,
60025	2223	11	and	and	CC
60025	2223	12	pour	pour	VB
60025	2223	13	the	the	DT
60025	2223	14	gravy	gravy	NN
60025	2223	15	over	over	IN
60025	2223	16	them	-PRON-	PRP
60025	2223	17	.	.	.
60025	2224	1	TO	to	IN
60025	2224	2	STEW	STEW	NNS
60025	2224	3	RABBITS	RABBITS	NNP
60025	2224	4	.	.	.
60025	2225	1	Having	have	VBG
60025	2225	2	trussed	truss	VBN
60025	2225	3	the	the	DT
60025	2225	4	rabbits	rabbit	NNS
60025	2225	5	,	,	,
60025	2225	6	lay	lie	VBD
60025	2225	7	them	-PRON-	PRP
60025	2225	8	in	in	IN
60025	2225	9	a	a	DT
60025	2225	10	pan	pan	NN
60025	2225	11	of	of	IN
60025	2225	12	warm	warm	JJ
60025	2225	13	water	water	NN
60025	2225	14	for	for	IN
60025	2225	15	about	about	RB
60025	2225	16	fifteen	fifteen	CD
60025	2225	17	minutes	minute	NNS
60025	2225	18	.	.	.
60025	2226	1	Then	then	RB
60025	2226	2	put	put	VB
60025	2226	3	them	-PRON-	PRP
60025	2226	4	into	into	IN
60025	2226	5	a	a	DT
60025	2226	6	pot	pot	NN
60025	2226	7	with	with	IN
60025	2226	8	plenty	plenty	NN
60025	2226	9	of	of	IN
60025	2226	10	water	water	NN
60025	2226	11	and	and	CC
60025	2226	12	a	a	DT
60025	2226	13	little	little	JJ
60025	2226	14	salt	salt	NN
60025	2226	15	,	,	,
60025	2226	16	and	and	CC
60025	2226	17	stew	stew	VB
60025	2226	18	them	-PRON-	PRP
60025	2226	19	slowly	slowly	RB
60025	2226	20	for	for	IN
60025	2226	21	about	about	RB
60025	2226	22	an	an	DT
60025	2226	23	hour	hour	NN
60025	2226	24	,	,	,
60025	2226	25	or	or	CC
60025	2226	26	till	till	IN
60025	2226	27	they	-PRON-	PRP
60025	2226	28	are	be	VBP
60025	2226	29	quite	quite	RB
60025	2226	30	tender	tender	JJ
60025	2226	31	.	.	.
60025	2227	1	In	in	IN
60025	2227	2	the	the	DT
60025	2227	3	mean	mean	JJ
60025	2227	4	time	time	NN
60025	2227	5	,	,	,
60025	2227	6	peel	peel	VB
60025	2227	7	and	and	CC
60025	2227	8	boil	boil	VB
60025	2227	9	in	in	IN
60025	2227	10	a	a	DT
60025	2227	11	sauce	sauce	NN
60025	2227	12	-	-	HYPH
60025	2227	13	pan	pan	NN
60025	2227	14	a	a	DT
60025	2227	15	dozen	dozen	NN
60025	2227	16	onions	onion	NNS
60025	2227	17	.	.	.
60025	2228	1	When	when	WRB
60025	2228	2	they	-PRON-	PRP
60025	2228	3	are	be	VBP
60025	2228	4	quite	quite	RB
60025	2228	5	tender	tender	JJ
60025	2228	6	all	all	RB
60025	2228	7	through	through	RB
60025	2228	8	,	,	,
60025	2228	9	take	take	VB
60025	2228	10	them	-PRON-	PRP
60025	2228	11	out	out	RP
60025	2228	12	,	,	,
60025	2228	13	and	and	CC
60025	2228	14	drain	drain	VB
60025	2228	15	and	and	CC
60025	2228	16	slice	slice	VB
60025	2228	17	them	-PRON-	PRP
60025	2228	18	.	.	.
60025	2229	1	Have	have	VBP
60025	2229	2	ready	ready	JJ
60025	2229	3	some	some	DT
60025	2229	4	drawn	draw	VBN
60025	2229	5	butter	butter	NN
60025	2229	6	,	,	,
60025	2229	7	prepared	prepare	VBN
60025	2229	8	by	by	IN
60025	2229	9	taking	take	VBG
60025	2229	10	six	six	CD
60025	2229	11	ounces	ounce	NNS
60025	2229	12	of	of	IN
60025	2229	13	butter	butter	NN
60025	2229	14	,	,	,
60025	2229	15	(	(	-LRB-
60025	2229	16	cut	cut	VBN
60025	2229	17	into	into	IN
60025	2229	18	bits	bit	NNS
60025	2229	19	and	and	CC
60025	2229	20	rolled	roll	VBN
60025	2229	21	in	in	IN
60025	2229	22	about	about	RB
60025	2229	23	three	three	CD
60025	2229	24	tea	tea	NN
60025	2229	25	-	-	HYPH
60025	2229	26	spoonfuls	spoonful	NNS
60025	2229	27	of	of	IN
60025	2229	28	flour	flour	NN
60025	2229	29	,	,	,
60025	2229	30	)	)	-RRB-
60025	2229	31	and	and	CC
60025	2229	32	melting	melt	VBG
60025	2229	33	it	-PRON-	PRP
60025	2229	34	in	in	IN
60025	2229	35	a	a	DT
60025	2229	36	jill	jill	NN
60025	2229	37	of	of	IN
60025	2229	38	milk	milk	NN
60025	2229	39	.	.	.
60025	2230	1	After	after	IN
60025	2230	2	shaking	shake	VBG
60025	2230	3	it	-PRON-	PRP
60025	2230	4	round	round	RB
60025	2230	5	over	over	IN
60025	2230	6	hot	hot	JJ
60025	2230	7	coals	coal	NNS
60025	2230	8	till	till	IN
60025	2230	9	it	-PRON-	PRP
60025	2230	10	simmers	simmer	NNS
60025	2230	11	,	,	,
60025	2230	12	add	add	VB
60025	2230	13	to	to	IN
60025	2230	14	it	-PRON-	PRP
60025	2230	15	the	the	DT
60025	2230	16	onions	onion	NNS
60025	2230	17	,	,	,
60025	2230	18	and	and	CC
60025	2230	19	give	give	VB
60025	2230	20	it	-PRON-	PRP
60025	2230	21	one	one	CD
60025	2230	22	boil	boil	VB
60025	2230	23	up	up	RP
60025	2230	24	.	.	.
60025	2231	1	When	when	WRB
60025	2231	2	the	the	DT
60025	2231	3	rabbits	rabbit	NNS
60025	2231	4	are	be	VBP
60025	2231	5	done	do	VBN
60025	2231	6	stewing	stew	VBG
60025	2231	7	lay	lie	VBD
60025	2231	8	them	-PRON-	PRP
60025	2231	9	on	on	IN
60025	2231	10	a	a	DT
60025	2231	11	large	large	JJ
60025	2231	12	dish	dish	NN
60025	2231	13	(	(	-LRB-
60025	2231	14	having	have	VBG
60025	2231	15	first	first	RB
60025	2231	16	cut	cut	VB
60025	2231	17	off	off	RP
60025	2231	18	their	-PRON-	PRP$
60025	2231	19	heads	head	NNS
60025	2231	20	,	,	,
60025	2231	21	which	which	WDT
60025	2231	22	should	should	MD
60025	2231	23	not	not	RB
60025	2231	24	be	be	VB
60025	2231	25	sent	send	VBN
60025	2231	26	to	to	IN
60025	2231	27	table	table	NN
60025	2231	28	)	)	-RRB-
60025	2231	29	and	and	CC
60025	2231	30	cover	cover	VB
60025	2231	31	them	-PRON-	PRP
60025	2231	32	all	all	DT
60025	2231	33	over	over	RB
60025	2231	34	with	with	IN
60025	2231	35	the	the	DT
60025	2231	36	onion	onion	NN
60025	2231	37	-	-	HYPH
60025	2231	38	sauce	sauce	NN
60025	2231	39	,	,	,
60025	2231	40	to	to	TO
60025	2231	41	which	which	WDT
60025	2231	42	you	-PRON-	PRP
60025	2231	43	may	may	MD
60025	2231	44	add	add	VB
60025	2231	45	some	some	DT
60025	2231	46	grated	grate	VBN
60025	2231	47	nutmeg	nutmeg	NN
60025	2231	48	.	.	.
60025	2232	1	TO	to	IN
60025	2232	2	FRY	FRY	NNP
60025	2232	3	RABBITS	RABBITS	NNP
60025	2232	4	.	.	.
60025	2233	1	Having	have	VBG
60025	2233	2	washed	wash	VBN
60025	2233	3	the	the	DT
60025	2233	4	rabbits	rabbit	NNS
60025	2233	5	well	well	RB
60025	2233	6	,	,	,
60025	2233	7	put	put	VBD
60025	2233	8	them	-PRON-	PRP
60025	2233	9	into	into	IN
60025	2233	10	a	a	DT
60025	2233	11	pan	pan	NN
60025	2233	12	of	of	IN
60025	2233	13	cold	cold	JJ
60025	2233	14	water	water	NN
60025	2233	15	,	,	,
60025	2233	16	and	and	CC
60025	2233	17	let	let	VB
60025	2233	18	them	-PRON-	PRP
60025	2233	19	lie	lie	VB
60025	2233	20	in	in	IN
60025	2233	21	it	-PRON-	PRP
60025	2233	22	two	two	CD
60025	2233	23	or	or	CC
60025	2233	24	three	three	CD
60025	2233	25	hours	hour	NNS
60025	2233	26	.	.	.
60025	2234	1	Then	then	RB
60025	2234	2	cut	cut	VB
60025	2234	3	them	-PRON-	PRP
60025	2234	4	into	into	IN
60025	2234	5	joints	joint	NNS
60025	2234	6	,	,	,
60025	2234	7	dry	dry	VB
60025	2234	8	them	-PRON-	PRP
60025	2234	9	in	in	IN
60025	2234	10	a	a	DT
60025	2234	11	cloth	cloth	NN
60025	2234	12	,	,	,
60025	2234	13	dredge	dredge	VB
60025	2234	14	them	-PRON-	PRP
60025	2234	15	with	with	IN
60025	2234	16	flour	flour	NN
60025	2234	17	,	,	,
60025	2234	18	strew	strew	VBD
60025	2234	19	them	-PRON-	PRP
60025	2234	20	with	with	IN
60025	2234	21	chopped	chop	VBN
60025	2234	22	parsley	parsley	NN
60025	2234	23	,	,	,
60025	2234	24	and	and	CC
60025	2234	25	fry	fry	VB
60025	2234	26	them	-PRON-	PRP
60025	2234	27	in	in	IN
60025	2234	28	butter	butter	NN
60025	2234	29	.	.	.
60025	2235	1	After	after	IN
60025	2235	2	you	-PRON-	PRP
60025	2235	3	take	take	VBP
60025	2235	4	them	-PRON-	PRP
60025	2235	5	out	out	IN
60025	2235	6	of	of	IN
60025	2235	7	the	the	DT
60025	2235	8	frying	frying	JJ
60025	2235	9	-	-	HYPH
60025	2235	10	pan	pan	NN
60025	2235	11	,	,	,
60025	2235	12	stir	stir	VB
60025	2235	13	a	a	DT
60025	2235	14	wine	wine	NN
60025	2235	15	-	-	HYPH
60025	2235	16	glass	glass	NN
60025	2235	17	of	of	IN
60025	2235	18	cream	cream	NN
60025	2235	19	into	into	IN
60025	2235	20	the	the	DT
60025	2235	21	gravy	gravy	NN
60025	2235	22	,	,	,
60025	2235	23	or	or	CC
60025	2235	24	the	the	DT
60025	2235	25	beaten	beat	VBN
60025	2235	26	yolk	yolk	NN
60025	2235	27	of	of	IN
60025	2235	28	an	an	DT
60025	2235	29	egg	egg	NN
60025	2235	30	.	.	.
60025	2236	1	Do	do	VB
60025	2236	2	not	not	RB
60025	2236	3	let	let	VB
60025	2236	4	it	-PRON-	PRP
60025	2236	5	boil	boil	VB
60025	2236	6	,	,	,
60025	2236	7	but	but	CC
60025	2236	8	pour	pour	VB
60025	2236	9	it	-PRON-	PRP
60025	2236	10	at	at	IN
60025	2236	11	once	once	RB
60025	2236	12	into	into	IN
60025	2236	13	the	the	DT
60025	2236	14	dish	dish	NN
60025	2236	15	with	with	IN
60025	2236	16	the	the	DT
60025	2236	17	rabbits	rabbit	NNS
60025	2236	18	.	.	.
60025	2237	1	Rabbits	rabbit	NNS
60025	2237	2	are	be	VBP
60025	2237	3	very	very	RB
60025	2237	4	good	good	JJ
60025	2237	5	baked	bake	VBN
60025	2237	6	in	in	IN
60025	2237	7	a	a	DT
60025	2237	8	pie	pie	NN
60025	2237	9	.	.	.
60025	2238	1	A	a	DT
60025	2238	2	boiled	boil	VBN
60025	2238	3	or	or	CC
60025	2238	4	pot	pot	NN
60025	2238	5	-	-	HYPH
60025	2238	6	pie	pie	NN
60025	2238	7	may	may	MD
60025	2238	8	be	be	VB
60025	2238	9	made	make	VBN
60025	2238	10	of	of	IN
60025	2238	11	them	-PRON-	PRP
60025	2238	12	.	.	.
60025	2239	1	They	-PRON-	PRP
60025	2239	2	may	may	MD
60025	2239	3	be	be	VB
60025	2239	4	stuffed	stuff	VBN
60025	2239	5	with	with	IN
60025	2239	6	force	force	NN
60025	2239	7	-	-	HYPH
60025	2239	8	meat	meat	NN
60025	2239	9	and	and	CC
60025	2239	10	roasted	roast	VBD
60025	2239	11	,	,	,
60025	2239	12	basting	baste	VBG
60025	2239	13	them	-PRON-	PRP
60025	2239	14	with	with	IN
60025	2239	15	butter	butter	NN
60025	2239	16	.	.	.
60025	2240	1	Cut	cut	VB
60025	2240	2	off	off	RP
60025	2240	3	their	-PRON-	PRP$
60025	2240	4	heads	head	NNS
60025	2240	5	before	before	IN
60025	2240	6	you	-PRON-	PRP
60025	2240	7	send	send	VBP
60025	2240	8	them	-PRON-	PRP
60025	2240	9	to	to	IN
60025	2240	10	table	table	NN
60025	2240	11	.	.	.
60025	2241	1	VENISON	VENISON	NNP
60025	2241	2	SAUSAGES	SAUSAGES	NNP
60025	2241	3	.	.	.
60025	2242	1	To	to	IN
60025	2242	2	six	six	CD
60025	2242	3	pounds	pound	NNS
60025	2242	4	of	of	IN
60025	2242	5	fresh	fresh	JJ
60025	2242	6	-	-	HYPH
60025	2242	7	killed	kill	VBN
60025	2242	8	venison	venison	NNP
60025	2242	9	,	,	,
60025	2242	10	allow	allow	VB
60025	2242	11	two	two	CD
60025	2242	12	pounds	pound	NNS
60025	2242	13	of	of	IN
60025	2242	14	fresh	fresh	JJ
60025	2242	15	fat	fat	NN
60025	2242	16	pork	pork	NN
60025	2242	17	.	.	.
60025	2243	1	Chop	chop	VB
60025	2243	2	the	the	DT
60025	2243	3	meat	meat	NN
60025	2243	4	and	and	CC
60025	2243	5	mince	mince	VB
60025	2243	6	it	-PRON-	PRP
60025	2243	7	very	very	RB
60025	2243	8	fine	fine	JJ
60025	2243	9	.	.	.
60025	2244	1	Add	add	VB
60025	2244	2	six	six	CD
60025	2244	3	tea	tea	NN
60025	2244	4	-	-	HYPH
60025	2244	5	spoonfuls	spoonful	NNS
60025	2244	6	of	of	IN
60025	2244	7	sage	sage	NN
60025	2244	8	leaves	leave	NNS
60025	2244	9	,	,	,
60025	2244	10	dried	dry	VBN
60025	2244	11	and	and	CC
60025	2244	12	powdered	powder	VBN
60025	2244	13	,	,	,
60025	2244	14	the	the	DT
60025	2244	15	same	same	JJ
60025	2244	16	quantity	quantity	NN
60025	2244	17	of	of	IN
60025	2244	18	salt	salt	NN
60025	2244	19	,	,	,
60025	2244	20	and	and	CC
60025	2244	21	the	the	DT
60025	2244	22	same	same	JJ
60025	2244	23	of	of	IN
60025	2244	24	ground	ground	NN
60025	2244	25	black	black	JJ
60025	2244	26	pepper	pepper	NN
60025	2244	27	.	.	.
60025	2245	1	Having	have	VBG
60025	2245	2	mixed	mix	VBN
60025	2245	3	the	the	DT
60025	2245	4	whole	whole	NN
60025	2245	5	thoroughly	thoroughly	RB
60025	2245	6	,	,	,
60025	2245	7	pack	pack	VB
60025	2245	8	it	-PRON-	PRP
60025	2245	9	down	down	RB
60025	2245	10	hard	hard	RB
60025	2245	11	in	in	IN
60025	2245	12	stone	stone	NN
60025	2245	13	jars	jar	NNS
60025	2245	14	,	,	,
60025	2245	15	and	and	CC
60025	2245	16	keep	keep	VB
60025	2245	17	it	-PRON-	PRP
60025	2245	18	well	well	RB
60025	2245	19	covered	cover	VBN
60025	2245	20	in	in	IN
60025	2245	21	a	a	DT
60025	2245	22	cool	cool	RB
60025	2245	23	dry	dry	JJ
60025	2245	24	place	place	NN
60025	2245	25	.	.	.
60025	2246	1	When	when	WRB
60025	2246	2	wanted	want	VBN
60025	2246	3	for	for	IN
60025	2246	4	use	use	NN
60025	2246	5	,	,	,
60025	2246	6	make	make	VB
60025	2246	7	it	-PRON-	PRP
60025	2246	8	into	into	IN
60025	2246	9	small	small	JJ
60025	2246	10	flat	flat	JJ
60025	2246	11	cakes	cake	NNS
60025	2246	12	,	,	,
60025	2246	13	and	and	CC
60025	2246	14	fry	fry	VB
60025	2246	15	them	-PRON-	PRP
60025	2246	16	.	.	.
60025	2247	1	POULTRY	POULTRY	NNP
60025	2247	2	,	,	,
60025	2247	3	GAME	GAME	NNP
60025	2247	4	,	,	,
60025	2247	5	&	&	CC
60025	2247	6	c.	c.	NNP
60025	2247	7	GENERAL	GENERAL	NNP
60025	2247	8	REMARKS	REMARKS	NNP
60025	2247	9	.	.	.
60025	2248	1	In	in	IN
60025	2248	2	buying	buy	VBG
60025	2248	3	poultry	poultry	NN
60025	2248	4	choose	choose	VBP
60025	2248	5	those	those	DT
60025	2248	6	that	that	WDT
60025	2248	7	are	be	VBP
60025	2248	8	fresh	fresh	JJ
60025	2248	9	and	and	CC
60025	2248	10	fat	fat	JJ
60025	2248	11	.	.	.
60025	2249	1	Half	half	RB
60025	2249	2	-	-	HYPH
60025	2249	3	grown	grow	VBN
60025	2249	4	poultry	poultry	NN
60025	2249	5	is	be	VBZ
60025	2249	6	comparatively	comparatively	RB
60025	2249	7	insipid	insipid	JJ
60025	2249	8	;	;	:
60025	2249	9	it	-PRON-	PRP
60025	2249	10	is	be	VBZ
60025	2249	11	best	good	JJS
60025	2249	12	when	when	WRB
60025	2249	13	full	full	RB
60025	2249	14	-	-	HYPH
60025	2249	15	grown	grown	JJ
60025	2249	16	but	but	CC
60025	2249	17	not	not	RB
60025	2249	18	old	old	JJ
60025	2249	19	.	.	.
60025	2250	1	Old	old	JJ
60025	2250	2	poultry	poultry	NN
60025	2250	3	is	be	VBZ
60025	2250	4	tough	tough	JJ
60025	2250	5	and	and	CC
60025	2250	6	hard	hard	JJ
60025	2250	7	.	.	.
60025	2251	1	An	an	DT
60025	2251	2	old	old	JJ
60025	2251	3	goose	goose	NN
60025	2251	4	is	be	VBZ
60025	2251	5	so	so	RB
60025	2251	6	tough	tough	JJ
60025	2251	7	as	as	IN
60025	2251	8	to	to	TO
60025	2251	9	be	be	VB
60025	2251	10	frequently	frequently	RB
60025	2251	11	uneatable	uneatable	JJ
60025	2251	12	.	.	.
60025	2252	1	When	when	WRB
60025	2252	2	poultry	poultry	NN
60025	2252	3	is	be	VBZ
60025	2252	4	young	young	JJ
60025	2252	5	the	the	DT
60025	2252	6	skin	skin	NN
60025	2252	7	is	be	VBZ
60025	2252	8	thin	thin	JJ
60025	2252	9	and	and	CC
60025	2252	10	tender	tender	JJ
60025	2252	11	,	,	,
60025	2252	12	and	and	CC
60025	2252	13	can	can	MD
60025	2252	14	be	be	VB
60025	2252	15	easily	easily	RB
60025	2252	16	ripped	rip	VBN
60025	2252	17	by	by	IN
60025	2252	18	trying	try	VBG
60025	2252	19	it	-PRON-	PRP
60025	2252	20	with	with	IN
60025	2252	21	a	a	DT
60025	2252	22	pin	pin	NN
60025	2252	23	;	;	:
60025	2252	24	the	the	DT
60025	2252	25	legs	leg	NNS
60025	2252	26	are	be	VBP
60025	2252	27	smooth	smooth	JJ
60025	2252	28	;	;	:
60025	2252	29	the	the	DT
60025	2252	30	feet	foot	NNS
60025	2252	31	moist	moist	NN
60025	2252	32	and	and	CC
60025	2252	33	limber	limber	NNP
60025	2252	34	;	;	:
60025	2252	35	and	and	CC
60025	2252	36	the	the	DT
60025	2252	37	eyes	eye	NNS
60025	2252	38	full	full	JJ
60025	2252	39	and	and	CC
60025	2252	40	bright	bright	JJ
60025	2252	41	.	.	.
60025	2253	1	The	the	DT
60025	2253	2	body	body	NN
60025	2253	3	should	should	MD
60025	2253	4	be	be	VB
60025	2253	5	thick	thick	JJ
60025	2253	6	and	and	CC
60025	2253	7	the	the	DT
60025	2253	8	breast	breast	NN
60025	2253	9	fat	fat	NN
60025	2253	10	.	.	.
60025	2254	1	The	the	DT
60025	2254	2	bill	bill	NN
60025	2254	3	and	and	CC
60025	2254	4	feet	foot	NNS
60025	2254	5	of	of	IN
60025	2254	6	a	a	DT
60025	2254	7	young	young	JJ
60025	2254	8	goose	goose	NN
60025	2254	9	are	be	VBP
60025	2254	10	yellow	yellow	JJ
60025	2254	11	,	,	,
60025	2254	12	and	and	CC
60025	2254	13	have	have	VBP
60025	2254	14	but	but	CC
60025	2254	15	few	few	JJ
60025	2254	16	hairs	hair	NNS
60025	2254	17	on	on	IN
60025	2254	18	them	-PRON-	PRP
60025	2254	19	;	;	:
60025	2254	20	when	when	WRB
60025	2254	21	old	old	JJ
60025	2254	22	they	-PRON-	PRP
60025	2254	23	are	be	VBP
60025	2254	24	red	red	JJ
60025	2254	25	and	and	CC
60025	2254	26	hairy	hairy	JJ
60025	2254	27	.	.	.
60025	2255	1	Poultry	poultry	NN
60025	2255	2	is	be	VBZ
60025	2255	3	best	good	JJS
60025	2255	4	when	when	WRB
60025	2255	5	killed	kill	VBN
60025	2255	6	over	over	IN
60025	2255	7	night	night	NN
60025	2255	8	,	,	,
60025	2255	9	as	as	IN
60025	2255	10	if	if	IN
60025	2255	11	cooked	cook	VBN
60025	2255	12	too	too	RB
60025	2255	13	soon	soon	RB
60025	2255	14	after	after	IN
60025	2255	15	killing	kill	VBG
60025	2255	16	,	,	,
60025	2255	17	it	-PRON-	PRP
60025	2255	18	is	be	VBZ
60025	2255	19	hard	hard	JJ
60025	2255	20	and	and	CC
60025	2255	21	does	do	VBZ
60025	2255	22	not	not	RB
60025	2255	23	taste	taste	VB
60025	2255	24	well	well	RB
60025	2255	25	.	.	.
60025	2256	1	It	-PRON-	PRP
60025	2256	2	is	be	VBZ
60025	2256	3	not	not	RB
60025	2256	4	the	the	DT
60025	2256	5	custom	custom	NN
60025	2256	6	in	in	IN
60025	2256	7	America	America	NNP
60025	2256	8	,	,	,
60025	2256	9	as	as	IN
60025	2256	10	in	in	IN
60025	2256	11	some	some	DT
60025	2256	12	parts	part	NNS
60025	2256	13	of	of	IN
60025	2256	14	Europe	Europe	NNP
60025	2256	15	,	,	,
60025	2256	16	to	to	TO
60025	2256	17	keep	keep	VB
60025	2256	18	game	game	NN
60025	2256	19	,	,	,
60025	2256	20	or	or	CC
60025	2256	21	indeed	indeed	RB
60025	2256	22	any	any	DT
60025	2256	23	sort	sort	NN
60025	2256	24	of	of	IN
60025	2256	25	eatable	eatable	JJ
60025	2256	26	,	,	,
60025	2256	27	till	till	IN
60025	2256	28	it	-PRON-	PRP
60025	2256	29	begins	begin	VBZ
60025	2256	30	to	to	IN
60025	2256	31	taint	taint	VB
60025	2256	32	;	;	:
60025	2256	33	all	all	DT
60025	2256	34	food	food	NN
60025	2256	35	when	when	WRB
60025	2256	36	inclining	incline	VBG
60025	2256	37	to	to	IN
60025	2256	38	decomposition	decomposition	NN
60025	2256	39	being	be	VBG
60025	2256	40	regarded	regard	VBN
60025	2256	41	by	by	IN
60025	2256	42	us	-PRON-	PRP
60025	2256	43	with	with	IN
60025	2256	44	disgust	disgust	NN
60025	2256	45	.	.	.
60025	2257	1	When	when	WRB
60025	2257	2	poultry	poultry	NN
60025	2257	3	or	or	CC
60025	2257	4	game	game	NN
60025	2257	5	is	be	VBZ
60025	2257	6	frozen	frozen	JJ
60025	2257	7	,	,	,
60025	2257	8	it	-PRON-	PRP
60025	2257	9	should	should	MD
60025	2257	10	be	be	VB
60025	2257	11	brought	bring	VBN
60025	2257	12	into	into	IN
60025	2257	13	the	the	DT
60025	2257	14	kitchen	kitchen	NN
60025	2257	15	early	early	RB
60025	2257	16	in	in	IN
60025	2257	17	the	the	DT
60025	2257	18	morning	morning	NN
60025	2257	19	of	of	IN
60025	2257	20	the	the	DT
60025	2257	21	day	day	NN
60025	2257	22	on	on	IN
60025	2257	23	which	which	WDT
60025	2257	24	it	-PRON-	PRP
60025	2257	25	is	be	VBZ
60025	2257	26	to	to	TO
60025	2257	27	be	be	VB
60025	2257	28	cooked	cook	VBN
60025	2257	29	.	.	.
60025	2258	1	It	-PRON-	PRP
60025	2258	2	may	may	MD
60025	2258	3	be	be	VB
60025	2258	4	thawed	thaw	VBN
60025	2258	5	by	by	IN
60025	2258	6	laying	lay	VBG
60025	2258	7	it	-PRON-	PRP
60025	2258	8	several	several	JJ
60025	2258	9	hours	hour	NNS
60025	2258	10	in	in	IN
60025	2258	11	cold	cold	JJ
60025	2258	12	water	water	NN
60025	2258	13	.	.	.
60025	2259	1	If	if	IN
60025	2259	2	it	-PRON-	PRP
60025	2259	3	is	be	VBZ
60025	2259	4	not	not	RB
60025	2259	5	thawed	thaw	VBN
60025	2259	6	it	-PRON-	PRP
60025	2259	7	will	will	MD
60025	2259	8	require	require	VB
60025	2259	9	double	double	PDT
60025	2259	10	the	the	DT
60025	2259	11	time	time	NN
60025	2259	12	to	to	TO
60025	2259	13	cook	cook	VB
60025	2259	14	,	,	,
60025	2259	15	and	and	CC
60025	2259	16	will	will	MD
60025	2259	17	be	be	VB
60025	2259	18	tough	tough	JJ
60025	2259	19	and	and	CC
60025	2259	20	tasteless	tasteless	JJ
60025	2259	21	when	when	WRB
60025	2259	22	done	do	VBN
60025	2259	23	.	.	.
60025	2260	1	In	in	IN
60025	2260	2	drawing	draw	VBG
60025	2260	3	poultry	poultry	NN
60025	2260	4	be	be	VB
60025	2260	5	very	very	RB
60025	2260	6	careful	careful	JJ
60025	2260	7	not	not	RB
60025	2260	8	to	to	TO
60025	2260	9	break	break	VB
60025	2260	10	the	the	DT
60025	2260	11	gall	gall	NN
60025	2260	12	,	,	,
60025	2260	13	lest	lest	IN
60025	2260	14	its	-PRON-	PRP$
60025	2260	15	disagreeable	disagreeable	JJ
60025	2260	16	bitterness	bitterness	NN
60025	2260	17	should	should	MD
60025	2260	18	be	be	VB
60025	2260	19	communicated	communicate	VBN
60025	2260	20	to	to	IN
60025	2260	21	the	the	DT
60025	2260	22	liver	liver	NN
60025	2260	23	.	.	.
60025	2261	1	Poultry	poultry	NN
60025	2261	2	should	should	MD
60025	2261	3	be	be	VB
60025	2261	4	always	always	RB
60025	2261	5	scalded	scald	VBN
60025	2261	6	in	in	IN
60025	2261	7	hot	hot	JJ
60025	2261	8	water	water	NN
60025	2261	9	to	to	TO
60025	2261	10	make	make	VB
60025	2261	11	the	the	DT
60025	2261	12	feathers	feather	NNS
60025	2261	13	come	come	VB
60025	2261	14	out	out	RP
60025	2261	15	easily	easily	RB
60025	2261	16	.	.	.
60025	2262	1	Before	before	IN
60025	2262	2	they	-PRON-	PRP
60025	2262	3	are	be	VBP
60025	2262	4	cooked	cook	VBN
60025	2262	5	they	-PRON-	PRP
60025	2262	6	should	should	MD
60025	2262	7	be	be	VB
60025	2262	8	held	hold	VBN
60025	2262	9	for	for	IN
60025	2262	10	a	a	DT
60025	2262	11	moment	moment	NN
60025	2262	12	over	over	IN
60025	2262	13	the	the	DT
60025	2262	14	blaze	blaze	NN
60025	2262	15	of	of	IN
60025	2262	16	the	the	DT
60025	2262	17	fire	fire	NN
60025	2262	18	to	to	TO
60025	2262	19	singe	singe	VB
60025	2262	20	off	off	RP
60025	2262	21	the	the	DT
60025	2262	22	hairs	hair	NNS
60025	2262	23	that	that	WDT
60025	2262	24	are	be	VBP
60025	2262	25	about	about	IN
60025	2262	26	the	the	DT
60025	2262	27	skin	skin	NN
60025	2262	28	.	.	.
60025	2263	1	The	the	DT
60025	2263	2	head	head	NN
60025	2263	3	,	,	,
60025	2263	4	neck	neck	NN
60025	2263	5	,	,	,
60025	2263	6	and	and	CC
60025	2263	7	feet	foot	NNS
60025	2263	8	should	should	MD
60025	2263	9	be	be	VB
60025	2263	10	cut	cut	VBN
60025	2263	11	off	off	RP
60025	2263	12	,	,	,
60025	2263	13	and	and	CC
60025	2263	14	the	the	DT
60025	2263	15	ends	end	NNS
60025	2263	16	of	of	IN
60025	2263	17	the	the	DT
60025	2263	18	legs	leg	NNS
60025	2263	19	skewered	skewer	VBN
60025	2263	20	in	in	IN
60025	2263	21	the	the	DT
60025	2263	22	bodies	body	NNS
60025	2263	23	.	.	.
60025	2264	1	A	a	DT
60025	2264	2	string	string	NN
60025	2264	3	should	should	MD
60025	2264	4	be	be	VB
60025	2264	5	tied	tie	VBN
60025	2264	6	tightly	tightly	RB
60025	2264	7	round	round	JJ
60025	2264	8	.	.	.
60025	2265	1	TO	to	IN
60025	2265	2	BOIL	BOIL	NNP
60025	2265	3	A	a	DT
60025	2265	4	PAIR	pair	NN
60025	2265	5	OF	of	IN
60025	2265	6	FOWLS	fowls	NN
60025	2265	7	.	.	.
60025	2266	1	Make	make	VB
60025	2266	2	a	a	DT
60025	2266	3	force	force	NN
60025	2266	4	-	-	HYPH
60025	2266	5	meat	meat	NN
60025	2266	6	in	in	IN
60025	2266	7	the	the	DT
60025	2266	8	usual	usual	JJ
60025	2266	9	manner	manner	NN
60025	2266	10	,	,	,
60025	2266	11	of	of	IN
60025	2266	12	grated	grate	VBN
60025	2266	13	bread	bread	NN
60025	2266	14	-	-	HYPH
60025	2266	15	crumbs	crumb	NNS
60025	2266	16	,	,	,
60025	2266	17	chopped	chop	VBD
60025	2266	18	sweet	sweet	JJ
60025	2266	19	herbs	herb	NNS
60025	2266	20	,	,	,
60025	2266	21	butter	butter	NN
60025	2266	22	,	,	,
60025	2266	23	pepper	pepper	NN
60025	2266	24	,	,	,
60025	2266	25	salt	salt	NN
60025	2266	26	,	,	,
60025	2266	27	and	and	CC
60025	2266	28	yolk	yolk	NNP
60025	2266	29	of	of	IN
60025	2266	30	egg	egg	NNP
60025	2266	31	.	.	.
60025	2267	1	Fill	fill	VB
60025	2267	2	the	the	DT
60025	2267	3	bodies	body	NNS
60025	2267	4	of	of	IN
60025	2267	5	the	the	DT
60025	2267	6	fowls	fowl	NNS
60025	2267	7	with	with	IN
60025	2267	8	the	the	DT
60025	2267	9	stuffing	stuffing	NN
60025	2267	10	,	,	,
60025	2267	11	and	and	CC
60025	2267	12	tie	tie	VB
60025	2267	13	a	a	DT
60025	2267	14	string	string	NN
60025	2267	15	firmly	firmly	RB
60025	2267	16	round	round	VB
60025	2267	17	them	-PRON-	PRP
60025	2267	18	.	.	.
60025	2268	1	Skewer	skewer	VB
60025	2268	2	the	the	DT
60025	2268	3	livers	liver	NNS
60025	2268	4	and	and	CC
60025	2268	5	gizzards	gizzard	NNS
60025	2268	6	to	to	IN
60025	2268	7	the	the	DT
60025	2268	8	sides	side	NNS
60025	2268	9	,	,	,
60025	2268	10	under	under	IN
60025	2268	11	the	the	DT
60025	2268	12	wings	wing	NNS
60025	2268	13	.	.	.
60025	2269	1	Dredge	dredge	VB
60025	2269	2	them	-PRON-	PRP
60025	2269	3	with	with	IN
60025	2269	4	flour	flour	NN
60025	2269	5	,	,	,
60025	2269	6	and	and	CC
60025	2269	7	put	put	VBD
60025	2269	8	them	-PRON-	PRP
60025	2269	9	into	into	IN
60025	2269	10	a	a	DT
60025	2269	11	pot	pot	NN
60025	2269	12	with	with	IN
60025	2269	13	just	just	RB
60025	2269	14	enough	enough	JJ
60025	2269	15	of	of	IN
60025	2269	16	water	water	NN
60025	2269	17	to	to	TO
60025	2269	18	cook	cook	VB
60025	2269	19	them	-PRON-	PRP
60025	2269	20	;	;	:
60025	2269	21	cover	cover	VB
60025	2269	22	it	-PRON-	PRP
60025	2269	23	closely	closely	RB
60025	2269	24	,	,	,
60025	2269	25	and	and	CC
60025	2269	26	put	put	VBD
60025	2269	27	it	-PRON-	PRP
60025	2269	28	over	over	IN
60025	2269	29	a	a	DT
60025	2269	30	moderate	moderate	JJ
60025	2269	31	fire	fire	NN
60025	2269	32	.	.	.
60025	2270	1	As	as	RB
60025	2270	2	soon	soon	RB
60025	2270	3	as	as	IN
60025	2270	4	the	the	DT
60025	2270	5	scum	scum	NN
60025	2270	6	rises	rise	VBZ
60025	2270	7	,	,	,
60025	2270	8	take	take	VB
60025	2270	9	off	off	RP
60025	2270	10	the	the	DT
60025	2270	11	pot	pot	NN
60025	2270	12	and	and	CC
60025	2270	13	skim	skim	VB
60025	2270	14	it	-PRON-	PRP
60025	2270	15	.	.	.
60025	2271	1	Then	then	RB
60025	2271	2	cover	cover	VB
60025	2271	3	it	-PRON-	PRP
60025	2271	4	again	again	RB
60025	2271	5	,	,	,
60025	2271	6	and	and	CC
60025	2271	7	boil	boil	VB
60025	2271	8	it	-PRON-	PRP
60025	2271	9	slowly	slowly	RB
60025	2271	10	half	half	PDT
60025	2271	11	an	an	DT
60025	2271	12	hour	hour	NN
60025	2271	13	.	.	.
60025	2272	1	Afterwards	afterwards	RB
60025	2272	2	diminish	diminish	VB
60025	2272	3	the	the	DT
60025	2272	4	fire	fire	NN
60025	2272	5	,	,	,
60025	2272	6	and	and	CC
60025	2272	7	let	let	VB
60025	2272	8	them	-PRON-	PRP
60025	2272	9	stew	stew	VB
60025	2272	10	slowly	slowly	RB
60025	2272	11	till	till	IN
60025	2272	12	quite	quite	RB
60025	2272	13	tender	tender	NN
60025	2272	14	.	.	.
60025	2273	1	An	an	DT
60025	2273	2	hour	hour	NN
60025	2273	3	altogether	altogether	RB
60025	2273	4	is	be	VBZ
60025	2273	5	generally	generally	RB
60025	2273	6	sufficient	sufficient	JJ
60025	2273	7	to	to	TO
60025	2273	8	boil	boil	VB
60025	2273	9	a	a	DT
60025	2273	10	pair	pair	NN
60025	2273	11	of	of	IN
60025	2273	12	fowls	fowl	NNS
60025	2273	13	,	,	,
60025	2273	14	unless	unless	IN
60025	2273	15	they	-PRON-	PRP
60025	2273	16	are	be	VBP
60025	2273	17	quite	quite	RB
60025	2273	18	old	old	JJ
60025	2273	19	.	.	.
60025	2274	1	By	by	IN
60025	2274	2	doing	do	VBG
60025	2274	3	them	-PRON-	PRP
60025	2274	4	slowly	slowly	RB
60025	2274	5	(	(	-LRB-
60025	2274	6	rather	rather	RB
60025	2274	7	stewing	stew	VBG
60025	2274	8	than	than	IN
60025	2274	9	boiling	boil	VBG
60025	2274	10	)	)	-RRB-
60025	2274	11	the	the	DT
60025	2274	12	skin	skin	NN
60025	2274	13	will	will	MD
60025	2274	14	not	not	RB
60025	2274	15	break	break	VB
60025	2274	16	,	,	,
60025	2274	17	and	and	CC
60025	2274	18	they	-PRON-	PRP
60025	2274	19	will	will	MD
60025	2274	20	be	be	VB
60025	2274	21	whiter	whiter	NNP
60025	2274	22	and	and	CC
60025	2274	23	more	more	RBR
60025	2274	24	tender	tender	JJ
60025	2274	25	than	than	IN
60025	2274	26	if	if	IN
60025	2274	27	boiled	boil	VBN
60025	2274	28	fast	fast	RB
60025	2274	29	.	.	.
60025	2275	1	Serve	serve	VB
60025	2275	2	them	-PRON-	PRP
60025	2275	3	up	up	RP
60025	2275	4	with	with	IN
60025	2275	5	egg	egg	NN
60025	2275	6	-	-	HYPH
60025	2275	7	sauce	sauce	NN
60025	2275	8	in	in	IN
60025	2275	9	a	a	DT
60025	2275	10	boat	boat	NN
60025	2275	11	.	.	.
60025	2276	1	Young	young	JJ
60025	2276	2	chickens	chicken	NNS
60025	2276	3	are	be	VBP
60025	2276	4	better	well	JJR
60025	2276	5	for	for	IN
60025	2276	6	being	be	VBG
60025	2276	7	soaked	soak	VBN
60025	2276	8	two	two	CD
60025	2276	9	hours	hour	NNS
60025	2276	10	in	in	IN
60025	2276	11	skim	skim	NN
60025	2276	12	milk	milk	NN
60025	2276	13	,	,	,
60025	2276	14	previous	previous	JJ
60025	2276	15	to	to	IN
60025	2276	16	boiling	boil	VBG
60025	2276	17	.	.	.
60025	2277	1	You	-PRON-	PRP
60025	2277	2	need	need	VBP
60025	2277	3	not	not	RB
60025	2277	4	stuff	stuff	VB
60025	2277	5	them	-PRON-	PRP
60025	2277	6	.	.	.
60025	2278	1	Boil	Boil	NNP
60025	2278	2	or	or	CC
60025	2278	3	stew	stew	VB
60025	2278	4	them	-PRON-	PRP
60025	2278	5	slowly	slowly	RB
60025	2278	6	in	in	IN
60025	2278	7	the	the	DT
60025	2278	8	same	same	JJ
60025	2278	9	manner	manner	NN
60025	2278	10	as	as	IN
60025	2278	11	large	large	JJ
60025	2278	12	fowls	fowl	NNS
60025	2278	13	.	.	.
60025	2279	1	Three	three	CD
60025	2279	2	quarters	quarter	NNS
60025	2279	3	of	of	IN
60025	2279	4	an	an	DT
60025	2279	5	hour	hour	NN
60025	2279	6	will	will	MD
60025	2279	7	cook	cook	VB
60025	2279	8	them	-PRON-	PRP
60025	2279	9	.	.	.
60025	2280	1	Serve	serve	VB
60025	2280	2	them	-PRON-	PRP
60025	2280	3	up	up	RP
60025	2280	4	with	with	IN
60025	2280	5	egg	egg	NN
60025	2280	6	-	-	HYPH
60025	2280	7	sauce	sauce	NN
60025	2280	8	,	,	,
60025	2280	9	and	and	CC
60025	2280	10	garnish	garnish	VB
60025	2280	11	with	with	IN
60025	2280	12	parsley	parsley	NN
60025	2280	13	.	.	.
60025	2281	1	Boiled	boiled	JJ
60025	2281	2	fowls	fowl	NNS
60025	2281	3	should	should	MD
60025	2281	4	be	be	VB
60025	2281	5	accompanied	accompany	VBN
60025	2281	6	by	by	IN
60025	2281	7	ham	ham	NN
60025	2281	8	or	or	CC
60025	2281	9	smoked	smoke	VBN
60025	2281	10	tongue	tongue	NN
60025	2281	11	.	.	.
60025	2282	1	TO	to	TO
60025	2282	2	ROAST	ROAST	NNP
60025	2282	3	A	a	DT
60025	2282	4	PAIR	pair	NN
60025	2282	5	OF	of	IN
60025	2282	6	FOWLS	fowls	NN
60025	2282	7	.	.	.
60025	2283	1	Leave	leave	VB
60025	2283	2	out	out	RP
60025	2283	3	the	the	DT
60025	2283	4	livers	liver	NNS
60025	2283	5	,	,	,
60025	2283	6	gizzards	gizzard	NNS
60025	2283	7	and	and	CC
60025	2283	8	hearts	heart	NNS
60025	2283	9	,	,	,
60025	2283	10	to	to	TO
60025	2283	11	be	be	VB
60025	2283	12	chopped	chop	VBN
60025	2283	13	and	and	CC
60025	2283	14	put	put	VBN
60025	2283	15	into	into	IN
60025	2283	16	the	the	DT
60025	2283	17	gravy	gravy	NN
60025	2283	18	.	.	.
60025	2284	1	Fill	fill	VB
60025	2284	2	the	the	DT
60025	2284	3	crops	crop	NNS
60025	2284	4	and	and	CC
60025	2284	5	bodies	body	NNS
60025	2284	6	of	of	IN
60025	2284	7	the	the	DT
60025	2284	8	fowls	fowl	NNS
60025	2284	9	with	with	IN
60025	2284	10	a	a	DT
60025	2284	11	force	force	NN
60025	2284	12	-	-	HYPH
60025	2284	13	meat	meat	NN
60025	2284	14	,	,	,
60025	2284	15	put	put	VB
60025	2284	16	them	-PRON-	PRP
60025	2284	17	before	before	IN
60025	2284	18	a	a	DT
60025	2284	19	clear	clear	JJ
60025	2284	20	fire	fire	NN
60025	2284	21	and	and	CC
60025	2284	22	roast	roast	VB
60025	2284	23	them	-PRON-	PRP
60025	2284	24	an	an	DT
60025	2284	25	hour	hour	NN
60025	2284	26	,	,	,
60025	2284	27	basting	baste	VBG
60025	2284	28	them	-PRON-	PRP
60025	2284	29	with	with	IN
60025	2284	30	butter	butter	NN
60025	2284	31	or	or	CC
60025	2284	32	with	with	IN
60025	2284	33	clarified	clarify	VBN
60025	2284	34	dripping	dripping	NN
60025	2284	35	.	.	.
60025	2285	1	Having	have	VBG
60025	2285	2	stewed	stew	VBN
60025	2285	3	the	the	DT
60025	2285	4	necks	neck	NNS
60025	2285	5	,	,	,
60025	2285	6	gizzards	gizzard	NNS
60025	2285	7	,	,	,
60025	2285	8	livers	liver	NNS
60025	2285	9	,	,	,
60025	2285	10	and	and	CC
60025	2285	11	hearts	heart	NNS
60025	2285	12	in	in	IN
60025	2285	13	a	a	DT
60025	2285	14	very	very	RB
60025	2285	15	little	little	JJ
60025	2285	16	water	water	NN
60025	2285	17	,	,	,
60025	2285	18	strain	strain	VB
60025	2285	19	it	-PRON-	PRP
60025	2285	20	and	and	CC
60025	2285	21	mix	mix	VB
60025	2285	22	it	-PRON-	PRP
60025	2285	23	hot	hot	JJ
60025	2285	24	with	with	IN
60025	2285	25	the	the	DT
60025	2285	26	gravy	gravy	NN
60025	2285	27	that	that	WDT
60025	2285	28	has	have	VBZ
60025	2285	29	dripped	drip	VBN
60025	2285	30	from	from	IN
60025	2285	31	the	the	DT
60025	2285	32	fowls	fowl	NNS
60025	2285	33	,	,	,
60025	2285	34	and	and	CC
60025	2285	35	which	which	WDT
60025	2285	36	must	must	MD
60025	2285	37	be	be	VB
60025	2285	38	first	first	RB
60025	2285	39	skimmed	skim	VBN
60025	2285	40	.	.	.
60025	2286	1	Thicken	thicken	VB
60025	2286	2	it	-PRON-	PRP
60025	2286	3	with	with	IN
60025	2286	4	a	a	DT
60025	2286	5	little	little	JJ
60025	2286	6	browned	brown	VBN
60025	2286	7	flour	flour	NN
60025	2286	8	,	,	,
60025	2286	9	add	add	VB
60025	2286	10	to	to	IN
60025	2286	11	it	-PRON-	PRP
60025	2286	12	the	the	DT
60025	2286	13	livers	liver	NNS
60025	2286	14	,	,	,
60025	2286	15	hearts	heart	NNS
60025	2286	16	,	,	,
60025	2286	17	and	and	CC
60025	2286	18	gizzards	gizzard	NNS
60025	2286	19	chopped	chop	VBN
60025	2286	20	small	small	JJ
60025	2286	21	.	.	.
60025	2287	1	Send	send	VB
60025	2287	2	the	the	DT
60025	2287	3	fowls	fowl	NNS
60025	2287	4	to	to	TO
60025	2287	5	table	table	VB
60025	2287	6	with	with	IN
60025	2287	7	the	the	DT
60025	2287	8	gravy	gravy	NN
60025	2287	9	in	in	IN
60025	2287	10	a	a	DT
60025	2287	11	boat	boat	NN
60025	2287	12	,	,	,
60025	2287	13	and	and	CC
60025	2287	14	have	have	VBP
60025	2287	15	cranberry	cranberry	NN
60025	2287	16	-	-	HYPH
60025	2287	17	sauce	sauce	NN
60025	2287	18	to	to	TO
60025	2287	19	eat	eat	VB
60025	2287	20	with	with	IN
60025	2287	21	them	-PRON-	PRP
60025	2287	22	.	.	.
60025	2288	1	BROILED	broiled	NN
60025	2288	2	CHICKENS	CHICKENS	NNP
60025	2288	3	.	.	.
60025	2289	1	Split	split	VB
60025	2289	2	a	a	DT
60025	2289	3	pair	pair	NN
60025	2289	4	of	of	IN
60025	2289	5	chickens	chicken	NNS
60025	2289	6	down	down	IN
60025	2289	7	the	the	DT
60025	2289	8	back	back	NN
60025	2289	9	,	,	,
60025	2289	10	and	and	CC
60025	2289	11	beat	beat	VBD
60025	2289	12	them	-PRON-	PRP
60025	2289	13	flat	flat	JJ
60025	2289	14	.	.	.
60025	2290	1	Wipe	wipe	VB
60025	2290	2	the	the	DT
60025	2290	3	inside	inside	NN
60025	2290	4	,	,	,
60025	2290	5	season	season	VB
60025	2290	6	them	-PRON-	PRP
60025	2290	7	with	with	IN
60025	2290	8	pepper	pepper	NN
60025	2290	9	and	and	CC
60025	2290	10	salt	salt	NN
60025	2290	11	,	,	,
60025	2290	12	and	and	CC
60025	2290	13	let	let	VB
60025	2290	14	them	-PRON-	PRP
60025	2290	15	lie	lie	VB
60025	2290	16	while	while	IN
60025	2290	17	you	-PRON-	PRP
60025	2290	18	prepare	prepare	VBP
60025	2290	19	some	some	DT
60025	2290	20	beaten	beat	VBN
60025	2290	21	yolk	yolk	NNP
60025	2290	22	of	of	IN
60025	2290	23	egg	egg	NN
60025	2290	24	and	and	CC
60025	2290	25	grated	grate	VBD
60025	2290	26	bread	bread	NN
60025	2290	27	-	-	HYPH
60025	2290	28	crumbs	crumb	NNS
60025	2290	29	.	.	.
60025	2291	1	Wash	wash	VB
60025	2291	2	the	the	DT
60025	2291	3	outside	outside	NN
60025	2291	4	of	of	IN
60025	2291	5	the	the	DT
60025	2291	6	chickens	chicken	NNS
60025	2291	7	all	all	RB
60025	2291	8	over	over	RB
60025	2291	9	with	with	IN
60025	2291	10	the	the	DT
60025	2291	11	egg	egg	NN
60025	2291	12	,	,	,
60025	2291	13	and	and	CC
60025	2291	14	then	then	RB
60025	2291	15	strew	strew	VBD
60025	2291	16	on	on	IN
60025	2291	17	the	the	DT
60025	2291	18	bread	bread	NN
60025	2291	19	-	-	HYPH
60025	2291	20	crumbs	crumb	NNS
60025	2291	21	.	.	.
60025	2292	1	Have	have	VBP
60025	2292	2	ready	ready	JJ
60025	2292	3	a	a	DT
60025	2292	4	hot	hot	JJ
60025	2292	5	gridiron	gridiron	NN
60025	2292	6	over	over	IN
60025	2292	7	a	a	DT
60025	2292	8	bed	bed	NN
60025	2292	9	of	of	IN
60025	2292	10	bright	bright	JJ
60025	2292	11	coals	coal	NNS
60025	2292	12	.	.	.
60025	2293	1	Lay	lay	VB
60025	2293	2	the	the	DT
60025	2293	3	chickens	chicken	NNS
60025	2293	4	on	on	IN
60025	2293	5	it	-PRON-	PRP
60025	2293	6	with	with	IN
60025	2293	7	the	the	DT
60025	2293	8	inside	inside	NN
60025	2293	9	downwards	downwards	RB
60025	2293	10	,	,	,
60025	2293	11	or	or	CC
60025	2293	12	next	next	IN
60025	2293	13	the	the	DT
60025	2293	14	fire	fire	NN
60025	2293	15	.	.	.
60025	2294	1	Broil	broil	VB
60025	2294	2	them	-PRON-	PRP
60025	2294	3	about	about	RB
60025	2294	4	three	three	CD
60025	2294	5	quarters	quarter	NNS
60025	2294	6	of	of	IN
60025	2294	7	an	an	DT
60025	2294	8	hour	hour	NN
60025	2294	9	,	,	,
60025	2294	10	keeping	keep	VBG
60025	2294	11	them	-PRON-	PRP
60025	2294	12	covered	cover	VBN
60025	2294	13	with	with	IN
60025	2294	14	a	a	DT
60025	2294	15	plate	plate	NN
60025	2294	16	.	.	.
60025	2295	1	Just	just	RB
60025	2295	2	before	before	IN
60025	2295	3	you	-PRON-	PRP
60025	2295	4	take	take	VBP
60025	2295	5	them	-PRON-	PRP
60025	2295	6	up	up	RP
60025	2295	7	,	,	,
60025	2295	8	lay	lie	VBD
60025	2295	9	some	some	DT
60025	2295	10	small	small	JJ
60025	2295	11	pieces	piece	NNS
60025	2295	12	of	of	IN
60025	2295	13	butter	butter	NN
60025	2295	14	on	on	IN
60025	2295	15	them	-PRON-	PRP
60025	2295	16	.	.	.
60025	2296	1	In	in	IN
60025	2296	2	preparing	prepare	VBG
60025	2296	3	chickens	chicken	NNS
60025	2296	4	for	for	IN
60025	2296	5	broiling	broiling	NN
60025	2296	6	,	,	,
60025	2296	7	you	-PRON-	PRP
60025	2296	8	may	may	MD
60025	2296	9	parboil	parboil	VB
60025	2296	10	them	-PRON-	PRP
60025	2296	11	about	about	RB
60025	2296	12	ten	ten	CD
60025	2296	13	minutes	minute	NNS
60025	2296	14	,	,	,
60025	2296	15	to	to	TO
60025	2296	16	ensure	ensure	VB
60025	2296	17	their	-PRON-	PRP$
60025	2296	18	being	be	VBG
60025	2296	19	sufficiently	sufficiently	RB
60025	2296	20	cooked	cook	VBN
60025	2296	21	;	;	:
60025	2296	22	as	as	IN
60025	2296	23	it	-PRON-	PRP
60025	2296	24	is	be	VBZ
60025	2296	25	difficult	difficult	JJ
60025	2296	26	to	to	TO
60025	2296	27	broil	broil	VB
60025	2296	28	the	the	DT
60025	2296	29	thick	thick	JJ
60025	2296	30	parts	part	NNS
60025	2296	31	thoroughly	thoroughly	RB
60025	2296	32	without	without	IN
60025	2296	33	burning	burn	VBG
60025	2296	34	the	the	DT
60025	2296	35	rest	rest	NN
60025	2296	36	.	.	.
60025	2297	1	None	none	NN
60025	2297	2	but	but	CC
60025	2297	3	fine	fine	JJ
60025	2297	4	plump	plump	JJ
60025	2297	5	chickens	chicken	NNS
60025	2297	6	are	be	VBP
60025	2297	7	worth	worth	JJ
60025	2297	8	broiling	broil	VBG
60025	2297	9	.	.	.
60025	2298	1	FRICASSEED	FRICASSEED	NNP
60025	2298	2	CHICKENS	CHICKENS	NNP
60025	2298	3	.	.	.
60025	2299	1	Having	have	VBG
60025	2299	2	cut	cut	VBN
60025	2299	3	up	up	RP
60025	2299	4	your	-PRON-	PRP$
60025	2299	5	chickens	chicken	NNS
60025	2299	6	,	,	,
60025	2299	7	lay	lie	VBD
60025	2299	8	them	-PRON-	PRP
60025	2299	9	in	in	IN
60025	2299	10	cold	cold	JJ
60025	2299	11	water	water	NN
60025	2299	12	till	till	IN
60025	2299	13	all	all	PDT
60025	2299	14	the	the	DT
60025	2299	15	blood	blood	NN
60025	2299	16	is	be	VBZ
60025	2299	17	drawn	draw	VBN
60025	2299	18	out	out	RP
60025	2299	19	.	.	.
60025	2300	1	Then	then	RB
60025	2300	2	wipe	wipe	VB
60025	2300	3	the	the	DT
60025	2300	4	pieces	piece	NNS
60025	2300	5	,	,	,
60025	2300	6	season	season	VB
60025	2300	7	them	-PRON-	PRP
60025	2300	8	with	with	IN
60025	2300	9	pepper	pepper	NN
60025	2300	10	and	and	CC
60025	2300	11	salt	salt	NN
60025	2300	12	,	,	,
60025	2300	13	and	and	CC
60025	2300	14	dredge	dredge	VB
60025	2300	15	them	-PRON-	PRP
60025	2300	16	with	with	IN
60025	2300	17	flour	flour	NN
60025	2300	18	.	.	.
60025	2301	1	Fry	fry	VB
60025	2301	2	them	-PRON-	PRP
60025	2301	3	in	in	IN
60025	2301	4	lard	lard	NN
60025	2301	5	or	or	CC
60025	2301	6	butter	butter	NN
60025	2301	7	;	;	:
60025	2301	8	they	-PRON-	PRP
60025	2301	9	should	should	MD
60025	2301	10	be	be	VB
60025	2301	11	of	of	IN
60025	2301	12	a	a	DT
60025	2301	13	fine	fine	JJ
60025	2301	14	brown	brown	NN
60025	2301	15	on	on	IN
60025	2301	16	both	both	DT
60025	2301	17	sides	side	NNS
60025	2301	18	.	.	.
60025	2302	1	When	when	WRB
60025	2302	2	they	-PRON-	PRP
60025	2302	3	are	be	VBP
60025	2302	4	quite	quite	RB
60025	2302	5	done	do	VBN
60025	2302	6	,	,	,
60025	2302	7	take	take	VB
60025	2302	8	them	-PRON-	PRP
60025	2302	9	out	out	IN
60025	2302	10	of	of	IN
60025	2302	11	the	the	DT
60025	2302	12	frying	frying	JJ
60025	2302	13	-	-	HYPH
60025	2302	14	pan	pan	NN
60025	2302	15	,	,	,
60025	2302	16	cover	cover	VB
60025	2302	17	them	-PRON-	PRP
60025	2302	18	up	up	RP
60025	2302	19	,	,	,
60025	2302	20	and	and	CC
60025	2302	21	set	set	VBD
60025	2302	22	them	-PRON-	PRP
60025	2302	23	by	by	IN
60025	2302	24	the	the	DT
60025	2302	25	fire	fire	NN
60025	2302	26	to	to	TO
60025	2302	27	keep	keep	VB
60025	2302	28	warm	warm	JJ
60025	2302	29	.	.	.
60025	2303	1	Skim	Skim	NNP
60025	2303	2	the	the	DT
60025	2303	3	gravy	gravy	NN
60025	2303	4	in	in	IN
60025	2303	5	the	the	DT
60025	2303	6	frying	frying	JJ
60025	2303	7	-	-	HYPH
60025	2303	8	pan	pan	NN
60025	2303	9	and	and	CC
60025	2303	10	pour	pour	VB
60025	2303	11	into	into	IN
60025	2303	12	it	-PRON-	PRP
60025	2303	13	half	half	PDT
60025	2303	14	a	a	DT
60025	2303	15	pint	pint	NN
60025	2303	16	of	of	IN
60025	2303	17	cream	cream	NN
60025	2303	18	;	;	:
60025	2303	19	season	season	VB
60025	2303	20	it	-PRON-	PRP
60025	2303	21	with	with	IN
60025	2303	22	nutmeg	nutmeg	NNP
60025	2303	23	,	,	,
60025	2303	24	mace	mace	NN
60025	2303	25	,	,	,
60025	2303	26	and	and	CC
60025	2303	27	cayenne	cayenne	NN
60025	2303	28	,	,	,
60025	2303	29	and	and	CC
60025	2303	30	thicken	thicken	VB
60025	2303	31	it	-PRON-	PRP
60025	2303	32	with	with	IN
60025	2303	33	a	a	DT
60025	2303	34	small	small	JJ
60025	2303	35	bit	bit	NN
60025	2303	36	of	of	IN
60025	2303	37	butter	butter	NN
60025	2303	38	rolled	roll	VBN
60025	2303	39	in	in	IN
60025	2303	40	flour	flour	NN
60025	2303	41	.	.	.
60025	2304	1	Give	give	VB
60025	2304	2	it	-PRON-	PRP
60025	2304	3	a	a	DT
60025	2304	4	boil	boil	NN
60025	2304	5	,	,	,
60025	2304	6	and	and	CC
60025	2304	7	then	then	RB
60025	2304	8	pour	pour	VB
60025	2304	9	it	-PRON-	PRP
60025	2304	10	round	round	IN
60025	2304	11	the	the	DT
60025	2304	12	chickens	chicken	NNS
60025	2304	13	,	,	,
60025	2304	14	which	which	WDT
60025	2304	15	must	must	MD
60025	2304	16	be	be	VB
60025	2304	17	kept	keep	VBN
60025	2304	18	hot	hot	JJ
60025	2304	19	.	.	.
60025	2305	1	Put	put	VB
60025	2305	2	some	some	DT
60025	2305	3	lard	lard	NN
60025	2305	4	into	into	IN
60025	2305	5	the	the	DT
60025	2305	6	pan	pan	NN
60025	2305	7	,	,	,
60025	2305	8	and	and	CC
60025	2305	9	fry	fry	VB
60025	2305	10	some	some	DT
60025	2305	11	parsley	parsley	NN
60025	2305	12	in	in	IN
60025	2305	13	it	-PRON-	PRP
60025	2305	14	to	to	TO
60025	2305	15	lay	lay	VB
60025	2305	16	on	on	IN
60025	2305	17	the	the	DT
60025	2305	18	pieces	piece	NNS
60025	2305	19	of	of	IN
60025	2305	20	chicken	chicken	NN
60025	2305	21	;	;	:
60025	2305	22	it	-PRON-	PRP
60025	2305	23	must	must	MD
60025	2305	24	be	be	VB
60025	2305	25	done	do	VBN
60025	2305	26	green	green	JJ
60025	2305	27	and	and	CC
60025	2305	28	crisp	crisp	JJ
60025	2305	29	.	.	.
60025	2306	1	To	to	TO
60025	2306	2	make	make	VB
60025	2306	3	a	a	DT
60025	2306	4	white	white	JJ
60025	2306	5	fricassee	fricassee	NN
60025	2306	6	of	of	IN
60025	2306	7	chickens	chicken	NNS
60025	2306	8	,	,	,
60025	2306	9	skin	skin	VBP
60025	2306	10	them	-PRON-	PRP
60025	2306	11	,	,	,
60025	2306	12	cut	cut	VBD
60025	2306	13	them	-PRON-	PRP
60025	2306	14	in	in	IN
60025	2306	15	pieces	piece	NNS
60025	2306	16	,	,	,
60025	2306	17	and	and	CC
60025	2306	18	having	have	VBG
60025	2306	19	soaked	soak	VBN
60025	2306	20	out	out	RP
60025	2306	21	the	the	DT
60025	2306	22	blood	blood	NN
60025	2306	23	,	,	,
60025	2306	24	season	season	VB
60025	2306	25	them	-PRON-	PRP
60025	2306	26	with	with	IN
60025	2306	27	salt	salt	NN
60025	2306	28	,	,	,
60025	2306	29	pepper	pepper	NN
60025	2306	30	,	,	,
60025	2306	31	nutmeg	nutmeg	NN
60025	2306	32	and	and	CC
60025	2306	33	mace	mace	NN
60025	2306	34	,	,	,
60025	2306	35	and	and	CC
60025	2306	36	strew	strew	VBD
60025	2306	37	over	over	IN
60025	2306	38	them	-PRON-	PRP
60025	2306	39	some	some	DT
60025	2306	40	sweet	sweet	JJ
60025	2306	41	marjoram	marjoram	NNP
60025	2306	42	shred	shre	VBD
60025	2306	43	fine	fine	RB
60025	2306	44	.	.	.
60025	2307	1	Put	put	VB
60025	2307	2	them	-PRON-	PRP
60025	2307	3	into	into	IN
60025	2307	4	a	a	DT
60025	2307	5	stew	stew	NN
60025	2307	6	-	-	HYPH
60025	2307	7	pan	pan	NN
60025	2307	8	,	,	,
60025	2307	9	and	and	CC
60025	2307	10	pour	pour	VB
60025	2307	11	over	over	IN
60025	2307	12	them	-PRON-	PRP
60025	2307	13	half	half	PDT
60025	2307	14	a	a	DT
60025	2307	15	pint	pint	NN
60025	2307	16	of	of	IN
60025	2307	17	cream	cream	NN
60025	2307	18	,	,	,
60025	2307	19	or	or	CC
60025	2307	20	rich	rich	JJ
60025	2307	21	unskimmed	unskimmed	JJ
60025	2307	22	milk	milk	NN
60025	2307	23	.	.	.
60025	2308	1	Add	add	VB
60025	2308	2	some	some	DT
60025	2308	3	butter	butter	NN
60025	2308	4	rolled	roll	VBN
60025	2308	5	in	in	IN
60025	2308	6	flour	flour	NN
60025	2308	7	,	,	,
60025	2308	8	and	and	CC
60025	2308	9	(	(	-LRB-
60025	2308	10	if	if	IN
60025	2308	11	you	-PRON-	PRP
60025	2308	12	choose	choose	VBP
60025	2308	13	)	)	-RRB-
60025	2308	14	some	some	DT
60025	2308	15	small	small	JJ
60025	2308	16	force	force	NN
60025	2308	17	-	-	HYPH
60025	2308	18	meat	meat	NN
60025	2308	19	balls	ball	NNS
60025	2308	20	.	.	.
60025	2309	1	Set	Set	VBN
60025	2309	2	the	the	DT
60025	2309	3	stew	stew	NN
60025	2309	4	-	-	HYPH
60025	2309	5	pan	pan	NN
60025	2309	6	over	over	IN
60025	2309	7	hot	hot	JJ
60025	2309	8	coals	coal	NNS
60025	2309	9	.	.	.
60025	2310	1	Keep	keep	VB
60025	2310	2	it	-PRON-	PRP
60025	2310	3	closely	closely	RB
60025	2310	4	covered	cover	VBN
60025	2310	5	,	,	,
60025	2310	6	and	and	CC
60025	2310	7	stew	stew	NN
60025	2310	8	or	or	CC
60025	2310	9	simmer	simmer	NN
60025	2310	10	it	-PRON-	PRP
60025	2310	11	gently	gently	RB
60025	2310	12	till	till	IN
60025	2310	13	the	the	DT
60025	2310	14	chicken	chicken	NN
60025	2310	15	is	be	VBZ
60025	2310	16	quite	quite	RB
60025	2310	17	tender	tender	JJ
60025	2310	18	,	,	,
60025	2310	19	but	but	CC
60025	2310	20	do	do	VBP
60025	2310	21	not	not	RB
60025	2310	22	allow	allow	VB
60025	2310	23	it	-PRON-	PRP
60025	2310	24	to	to	TO
60025	2310	25	boil	boil	VB
60025	2310	26	.	.	.
60025	2311	1	You	-PRON-	PRP
60025	2311	2	may	may	MD
60025	2311	3	improve	improve	VB
60025	2311	4	it	-PRON-	PRP
60025	2311	5	by	by	IN
60025	2311	6	a	a	DT
60025	2311	7	few	few	JJ
60025	2311	8	small	small	JJ
60025	2311	9	slices	slice	NNS
60025	2311	10	of	of	IN
60025	2311	11	cold	cold	JJ
60025	2311	12	ham	ham	NN
60025	2311	13	.	.	.
60025	2312	1	CHICKEN	CHICKEN	NNS
60025	2312	2	CROQUETS	CROQUETS	NNP
60025	2312	3	AND	and	CC
60025	2312	4	RISSOLES	rissole	NNS
60025	2312	5	.	.	.
60025	2313	1	Take	take	VB
60025	2313	2	some	some	DT
60025	2313	3	cold	cold	JJ
60025	2313	4	chicken	chicken	NN
60025	2313	5	,	,	,
60025	2313	6	and	and	CC
60025	2313	7	having	have	VBG
60025	2313	8	cut	cut	VBN
60025	2313	9	the	the	DT
60025	2313	10	flesh	flesh	NN
60025	2313	11	from	from	IN
60025	2313	12	the	the	DT
60025	2313	13	bones	bone	NNS
60025	2313	14	,	,	,
60025	2313	15	mince	mince	VB
60025	2313	16	it	-PRON-	PRP
60025	2313	17	small	small	JJ
60025	2313	18	with	with	IN
60025	2313	19	a	a	DT
60025	2313	20	little	little	JJ
60025	2313	21	suet	suet	NN
60025	2313	22	and	and	CC
60025	2313	23	parsley	parsley	NN
60025	2313	24	;	;	:
60025	2313	25	adding	add	VBG
60025	2313	26	sweet	sweet	JJ
60025	2313	27	marjoram	marjoram	NNP
60025	2313	28	and	and	CC
60025	2313	29	grated	grate	VBD
60025	2313	30	lemon	lemon	NN
60025	2313	31	-	-	HYPH
60025	2313	32	peel	peel	NN
60025	2313	33	.	.	.
60025	2314	1	Season	season	VB
60025	2314	2	it	-PRON-	PRP
60025	2314	3	with	with	IN
60025	2314	4	pepper	pepper	NN
60025	2314	5	,	,	,
60025	2314	6	salt	salt	NN
60025	2314	7	and	and	CC
60025	2314	8	nutmeg	nutmeg	NN
60025	2314	9	,	,	,
60025	2314	10	and	and	CC
60025	2314	11	having	have	VBG
60025	2314	12	mixed	mix	VBN
60025	2314	13	the	the	DT
60025	2314	14	whole	whole	JJ
60025	2314	15	very	very	RB
60025	2314	16	well	well	RB
60025	2314	17	,	,	,
60025	2314	18	pound	pound	VB
60025	2314	19	it	-PRON-	PRP
60025	2314	20	to	to	IN
60025	2314	21	a	a	DT
60025	2314	22	paste	paste	NN
60025	2314	23	in	in	IN
60025	2314	24	a	a	DT
60025	2314	25	marble	marble	NN
60025	2314	26	mortar	mortar	NN
60025	2314	27	,	,	,
60025	2314	28	putting	put	VBG
60025	2314	29	in	in	RP
60025	2314	30	a	a	DT
60025	2314	31	little	little	JJ
60025	2314	32	at	at	IN
60025	2314	33	a	a	DT
60025	2314	34	time	time	NN
60025	2314	35	,	,	,
60025	2314	36	and	and	CC
60025	2314	37	moistening	moisten	VBG
60025	2314	38	it	-PRON-	PRP
60025	2314	39	frequently	frequently	RB
60025	2314	40	with	with	IN
60025	2314	41	yolk	yolk	NNP
60025	2314	42	of	of	IN
60025	2314	43	egg	egg	NN
60025	2314	44	that	that	WDT
60025	2314	45	has	have	VBZ
60025	2314	46	been	be	VBN
60025	2314	47	previously	previously	RB
60025	2314	48	beaten	beat	VBN
60025	2314	49	.	.	.
60025	2315	1	Then	then	RB
60025	2315	2	divide	divide	VB
60025	2315	3	it	-PRON-	PRP
60025	2315	4	into	into	IN
60025	2315	5	equal	equal	JJ
60025	2315	6	portions	portion	NNS
60025	2315	7	,	,	,
60025	2315	8	and	and	CC
60025	2315	9	having	have	VBG
60025	2315	10	floured	flour	VBN
60025	2315	11	your	-PRON-	PRP$
60025	2315	12	hands	hand	NNS
60025	2315	13	,	,	,
60025	2315	14	make	make	VB
60025	2315	15	it	-PRON-	PRP
60025	2315	16	up	up	RP
60025	2315	17	in	in	IN
60025	2315	18	the	the	DT
60025	2315	19	shape	shape	NN
60025	2315	20	of	of	IN
60025	2315	21	pears	pear	NNS
60025	2315	22	,	,	,
60025	2315	23	sticking	stick	VBG
60025	2315	24	the	the	DT
60025	2315	25	head	head	NN
60025	2315	26	of	of	IN
60025	2315	27	a	a	DT
60025	2315	28	clove	clove	NN
60025	2315	29	into	into	IN
60025	2315	30	the	the	DT
60025	2315	31	bottom	bottom	NN
60025	2315	32	of	of	IN
60025	2315	33	each	each	DT
60025	2315	34	to	to	TO
60025	2315	35	represent	represent	VB
60025	2315	36	the	the	DT
60025	2315	37	blossom	blossom	NNS
60025	2315	38	end	end	NN
60025	2315	39	,	,	,
60025	2315	40	and	and	CC
60025	2315	41	the	the	DT
60025	2315	42	stalk	stalk	NN
60025	2315	43	of	of	IN
60025	2315	44	a	a	DT
60025	2315	45	clove	clove	NN
60025	2315	46	into	into	IN
60025	2315	47	the	the	DT
60025	2315	48	top	top	NN
60025	2315	49	to	to	TO
60025	2315	50	look	look	VB
60025	2315	51	like	like	IN
60025	2315	52	the	the	DT
60025	2315	53	stem	stem	NN
60025	2315	54	.	.	.
60025	2316	1	Dip	dip	VB
60025	2316	2	them	-PRON-	PRP
60025	2316	3	into	into	IN
60025	2316	4	beaten	beat	VBN
60025	2316	5	yolk	yolk	NNP
60025	2316	6	of	of	IN
60025	2316	7	egg	egg	NN
60025	2316	8	,	,	,
60025	2316	9	and	and	CC
60025	2316	10	then	then	RB
60025	2316	11	into	into	IN
60025	2316	12	bread	bread	NN
60025	2316	13	-	-	HYPH
60025	2316	14	crumbs	crumb	NNS
60025	2316	15	grated	grate	VBD
60025	2316	16	finely	finely	RB
60025	2316	17	and	and	CC
60025	2316	18	sifted	sift	VBN
60025	2316	19	.	.	.
60025	2317	1	Fry	fry	VB
60025	2317	2	them	-PRON-	PRP
60025	2317	3	in	in	IN
60025	2317	4	butter	butter	NN
60025	2317	5	,	,	,
60025	2317	6	and	and	CC
60025	2317	7	when	when	WRB
60025	2317	8	you	-PRON-	PRP
60025	2317	9	take	take	VBP
60025	2317	10	them	-PRON-	PRP
60025	2317	11	out	out	IN
60025	2317	12	of	of	IN
60025	2317	13	the	the	DT
60025	2317	14	pan	pan	NN
60025	2317	15	,	,	,
60025	2317	16	fry	fry	VB
60025	2317	17	some	some	DT
60025	2317	18	parsley	parsley	NN
60025	2317	19	in	in	IN
60025	2317	20	it	-PRON-	PRP
60025	2317	21	.	.	.
60025	2318	1	Having	have	VBG
60025	2318	2	drained	drain	VBN
60025	2318	3	the	the	DT
60025	2318	4	parsley	parsley	NN
60025	2318	5	,	,	,
60025	2318	6	cover	cover	VB
60025	2318	7	the	the	DT
60025	2318	8	bottom	bottom	NN
60025	2318	9	of	of	IN
60025	2318	10	a	a	DT
60025	2318	11	dish	dish	NN
60025	2318	12	with	with	IN
60025	2318	13	it	-PRON-	PRP
60025	2318	14	,	,	,
60025	2318	15	and	and	CC
60025	2318	16	lay	lie	VBD
60025	2318	17	the	the	DT
60025	2318	18	croquets	croquet	NNS
60025	2318	19	upon	upon	IN
60025	2318	20	it	-PRON-	PRP
60025	2318	21	.	.	.
60025	2319	1	Send	send	VB
60025	2319	2	it	-PRON-	PRP
60025	2319	3	to	to	TO
60025	2319	4	table	table	NN
60025	2319	5	as	as	IN
60025	2319	6	a	a	DT
60025	2319	7	side	side	NN
60025	2319	8	dish	dish	NN
60025	2319	9	.	.	.
60025	2320	1	Croquets	croquet	NNS
60025	2320	2	may	may	MD
60025	2320	3	be	be	VB
60025	2320	4	made	make	VBN
60025	2320	5	of	of	IN
60025	2320	6	cold	cold	JJ
60025	2320	7	sweet	sweet	JJ
60025	2320	8	-	-	HYPH
60025	2320	9	breads	bread	NNS
60025	2320	10	,	,	,
60025	2320	11	or	or	CC
60025	2320	12	of	of	IN
60025	2320	13	cold	cold	JJ
60025	2320	14	veal	veal	NN
60025	2320	15	mixed	mix	VBN
60025	2320	16	with	with	IN
60025	2320	17	ham	ham	NN
60025	2320	18	or	or	CC
60025	2320	19	tongue	tongue	NN
60025	2320	20	.	.	.
60025	2321	1	Rissoles	rissole	NNS
60025	2321	2	are	be	VBP
60025	2321	3	made	make	VBN
60025	2321	4	of	of	IN
60025	2321	5	the	the	DT
60025	2321	6	same	same	JJ
60025	2321	7	ingredients	ingredient	NNS
60025	2321	8	,	,	,
60025	2321	9	well	well	RB
60025	2321	10	mixed	mixed	JJ
60025	2321	11	,	,	,
60025	2321	12	and	and	CC
60025	2321	13	beaten	beat	VBN
60025	2321	14	smooth	smooth	JJ
60025	2321	15	in	in	IN
60025	2321	16	a	a	DT
60025	2321	17	mortar	mortar	NN
60025	2321	18	.	.	.
60025	2322	1	Make	make	VB
60025	2322	2	a	a	DT
60025	2322	3	fine	fine	JJ
60025	2322	4	paste	paste	NN
60025	2322	5	,	,	,
60025	2322	6	roll	roll	VB
60025	2322	7	it	-PRON-	PRP
60025	2322	8	out	out	RP
60025	2322	9	,	,	,
60025	2322	10	and	and	CC
60025	2322	11	cut	cut	VB
60025	2322	12	it	-PRON-	PRP
60025	2322	13	into	into	IN
60025	2322	14	round	round	JJ
60025	2322	15	cakes	cake	NNS
60025	2322	16	.	.	.
60025	2323	1	Then	then	RB
60025	2323	2	lay	lie	VBD
60025	2323	3	some	some	DT
60025	2323	4	of	of	IN
60025	2323	5	the	the	DT
60025	2323	6	mixture	mixture	NN
60025	2323	7	on	on	IN
60025	2323	8	one	one	CD
60025	2323	9	half	half	NN
60025	2323	10	of	of	IN
60025	2323	11	the	the	DT
60025	2323	12	cake	cake	NN
60025	2323	13	,	,	,
60025	2323	14	and	and	CC
60025	2323	15	fold	fold	VB
60025	2323	16	over	over	RP
60025	2323	17	the	the	DT
60025	2323	18	other	other	JJ
60025	2323	19	upon	upon	IN
60025	2323	20	it	-PRON-	PRP
60025	2323	21	,	,	,
60025	2323	22	in	in	IN
60025	2323	23	the	the	DT
60025	2323	24	shape	shape	NN
60025	2323	25	of	of	IN
60025	2323	26	a	a	DT
60025	2323	27	half	half	JJ
60025	2323	28	-	-	HYPH
60025	2323	29	moon	moon	NN
60025	2323	30	.	.	.
60025	2324	1	Close	close	VB
60025	2324	2	and	and	CC
60025	2324	3	crimp	crimp	VB
60025	2324	4	the	the	DT
60025	2324	5	edges	edge	NNS
60025	2324	6	nicely	nicely	RB
60025	2324	7	,	,	,
60025	2324	8	and	and	CC
60025	2324	9	fry	fry	VB
60025	2324	10	the	the	DT
60025	2324	11	rissoles	rissole	NNS
60025	2324	12	in	in	IN
60025	2324	13	butter	butter	NN
60025	2324	14	.	.	.
60025	2325	1	They	-PRON-	PRP
60025	2325	2	should	should	MD
60025	2325	3	be	be	VB
60025	2325	4	of	of	IN
60025	2325	5	a	a	DT
60025	2325	6	light	light	JJ
60025	2325	7	brown	brown	JJ
60025	2325	8	on	on	IN
60025	2325	9	both	both	DT
60025	2325	10	sides	side	NNS
60025	2325	11	.	.	.
60025	2326	1	Drain	drain	VB
60025	2326	2	them	-PRON-	PRP
60025	2326	3	and	and	CC
60025	2326	4	send	send	VB
60025	2326	5	them	-PRON-	PRP
60025	2326	6	to	to	TO
60025	2326	7	table	table	VB
60025	2326	8	dry	dry	JJ
60025	2326	9	.	.	.
60025	2327	1	BAKED	BAKED	NNP
60025	2327	2	CHICKEN	CHICKEN	NNP
60025	2327	3	PIE	PIE	NNP
60025	2327	4	.	.	.
60025	2328	1	Cover	cover	VB
60025	2328	2	the	the	DT
60025	2328	3	bottom	bottom	NN
60025	2328	4	and	and	CC
60025	2328	5	sides	side	NNS
60025	2328	6	of	of	IN
60025	2328	7	a	a	DT
60025	2328	8	deep	deep	JJ
60025	2328	9	dish	dish	NN
60025	2328	10	with	with	IN
60025	2328	11	a	a	DT
60025	2328	12	thick	thick	JJ
60025	2328	13	paste	paste	NN
60025	2328	14	.	.	.
60025	2329	1	Having	have	VBG
60025	2329	2	cut	cut	VBN
60025	2329	3	up	up	RP
60025	2329	4	your	-PRON-	PRP$
60025	2329	5	chickens	chicken	NNS
60025	2329	6	,	,	,
60025	2329	7	and	and	CC
60025	2329	8	seasoned	season	VBD
60025	2329	9	them	-PRON-	PRP
60025	2329	10	to	to	IN
60025	2329	11	your	-PRON-	PRP$
60025	2329	12	taste	taste	NN
60025	2329	13	with	with	IN
60025	2329	14	salt	salt	NN
60025	2329	15	,	,	,
60025	2329	16	pepper	pepper	NN
60025	2329	17	,	,	,
60025	2329	18	mace	mace	NN
60025	2329	19	and	and	CC
60025	2329	20	nutmeg	nutmeg	NNP
60025	2329	21	,	,	,
60025	2329	22	put	put	VBD
60025	2329	23	them	-PRON-	PRP
60025	2329	24	in	in	RP
60025	2329	25	,	,	,
60025	2329	26	and	and	CC
60025	2329	27	lay	lie	VBD
60025	2329	28	on	on	IN
60025	2329	29	the	the	DT
60025	2329	30	top	top	JJ
60025	2329	31	several	several	JJ
60025	2329	32	pieces	piece	NNS
60025	2329	33	of	of	IN
60025	2329	34	butter	butter	NN
60025	2329	35	rolled	roll	VBN
60025	2329	36	in	in	IN
60025	2329	37	flour	flour	NN
60025	2329	38	.	.	.
60025	2330	1	Fill	fill	VB
60025	2330	2	up	up	RP
60025	2330	3	the	the	DT
60025	2330	4	dish	dish	NN
60025	2330	5	about	about	RB
60025	2330	6	two	two	CD
60025	2330	7	-	-	HYPH
60025	2330	8	thirds	third	NNS
60025	2330	9	with	with	IN
60025	2330	10	cold	cold	JJ
60025	2330	11	water	water	NN
60025	2330	12	.	.	.
60025	2331	1	Then	then	RB
60025	2331	2	lay	lie	VBD
60025	2331	3	on	on	IN
60025	2331	4	the	the	DT
60025	2331	5	top	top	JJ
60025	2331	6	crust	crust	NN
60025	2331	7	,	,	,
60025	2331	8	notching	notch	VBG
60025	2331	9	it	-PRON-	PRP
60025	2331	10	handsomely	handsomely	RB
60025	2331	11	.	.	.
60025	2332	1	Cut	cut	VB
60025	2332	2	a	a	DT
60025	2332	3	slit	slit	NN
60025	2332	4	in	in	IN
60025	2332	5	the	the	DT
60025	2332	6	top	top	NN
60025	2332	7	,	,	,
60025	2332	8	and	and	CC
60025	2332	9	stick	stick	VB
60025	2332	10	into	into	IN
60025	2332	11	it	-PRON-	PRP
60025	2332	12	an	an	DT
60025	2332	13	ornament	ornament	NN
60025	2332	14	of	of	IN
60025	2332	15	paste	paste	NN
60025	2332	16	made	make	VBN
60025	2332	17	in	in	IN
60025	2332	18	the	the	DT
60025	2332	19	form	form	NN
60025	2332	20	of	of	IN
60025	2332	21	a	a	DT
60025	2332	22	tulip	tulip	NN
60025	2332	23	.	.	.
60025	2333	1	Bake	bake	VB
60025	2333	2	it	-PRON-	PRP
60025	2333	3	in	in	IN
60025	2333	4	a	a	DT
60025	2333	5	moderate	moderate	JJ
60025	2333	6	oven	oven	NN
60025	2333	7	.	.	.
60025	2334	1	It	-PRON-	PRP
60025	2334	2	will	will	MD
60025	2334	3	be	be	VB
60025	2334	4	much	much	RB
60025	2334	5	improved	improve	VBN
60025	2334	6	by	by	IN
60025	2334	7	the	the	DT
60025	2334	8	addition	addition	NN
60025	2334	9	of	of	IN
60025	2334	10	a	a	DT
60025	2334	11	quarter	quarter	NN
60025	2334	12	of	of	IN
60025	2334	13	a	a	DT
60025	2334	14	hundred	hundred	CD
60025	2334	15	oysters	oyster	NNS
60025	2334	16	;	;	:
60025	2334	17	or	or	CC
60025	2334	18	by	by	IN
60025	2334	19	interspersing	intersperse	VBG
60025	2334	20	the	the	DT
60025	2334	21	pieces	piece	NNS
60025	2334	22	of	of	IN
60025	2334	23	chicken	chicken	NN
60025	2334	24	with	with	IN
60025	2334	25	slices	slice	NNS
60025	2334	26	of	of	IN
60025	2334	27	cold	cold	JJ
60025	2334	28	boiled	boil	VBN
60025	2334	29	ham	ham	NN
60025	2334	30	,	,	,
60025	2334	31	in	in	IN
60025	2334	32	which	which	WDT
60025	2334	33	case	case	NN
60025	2334	34	use	use	VBP
60025	2334	35	no	no	DT
60025	2334	36	other	other	JJ
60025	2334	37	salt	salt	NN
60025	2334	38	.	.	.
60025	2335	1	You	-PRON-	PRP
60025	2335	2	may	may	MD
60025	2335	3	add	add	VB
60025	2335	4	also	also	RB
60025	2335	5	some	some	DT
60025	2335	6	yolks	yolk	NNS
60025	2335	7	of	of	IN
60025	2335	8	eggs	egg	NNS
60025	2335	9	boiled	boil	VBD
60025	2335	10	hard	hard	RB
60025	2335	11	.	.	.
60025	2336	1	A	a	DT
60025	2336	2	duck	duck	NN
60025	2336	3	pie	pie	NN
60025	2336	4	may	may	MD
60025	2336	5	be	be	VB
60025	2336	6	made	make	VBN
60025	2336	7	in	in	IN
60025	2336	8	the	the	DT
60025	2336	9	same	same	JJ
60025	2336	10	manner	manner	NN
60025	2336	11	.	.	.
60025	2337	1	A	a	DT
60025	2337	2	rabbit	rabbit	NN
60025	2337	3	pie	pie	NN
60025	2337	4	also	also	RB
60025	2337	5	.	.	.
60025	2338	1	A	a	DT
60025	2338	2	POT	POT	NNP
60025	2338	3	PIE	pie	NN
60025	2338	4	.	.	.
60025	2339	1	Take	take	VB
60025	2339	2	a	a	DT
60025	2339	3	pair	pair	NN
60025	2339	4	of	of	IN
60025	2339	5	large	large	JJ
60025	2339	6	fine	fine	JJ
60025	2339	7	fowls	fowl	NNS
60025	2339	8	.	.	.
60025	2340	1	Cut	cut	VB
60025	2340	2	them	-PRON-	PRP
60025	2340	3	up	up	RP
60025	2340	4	,	,	,
60025	2340	5	wash	wash	VB
60025	2340	6	the	the	DT
60025	2340	7	pieces	piece	NNS
60025	2340	8	,	,	,
60025	2340	9	and	and	CC
60025	2340	10	season	season	VB
60025	2340	11	them	-PRON-	PRP
60025	2340	12	with	with	IN
60025	2340	13	pepper	pepper	NN
60025	2340	14	only	only	RB
60025	2340	15	.	.	.
60025	2341	1	Make	make	VB
60025	2341	2	a	a	DT
60025	2341	3	good	good	JJ
60025	2341	4	paste	paste	NN
60025	2341	5	in	in	IN
60025	2341	6	the	the	DT
60025	2341	7	proportion	proportion	NN
60025	2341	8	of	of	IN
60025	2341	9	a	a	DT
60025	2341	10	pound	pound	NN
60025	2341	11	and	and	CC
60025	2341	12	a	a	DT
60025	2341	13	half	half	NN
60025	2341	14	of	of	IN
60025	2341	15	minced	mince	VBN
60025	2341	16	suet	suet	NN
60025	2341	17	to	to	IN
60025	2341	18	three	three	CD
60025	2341	19	pounds	pound	NNS
60025	2341	20	of	of	IN
60025	2341	21	flour	flour	NN
60025	2341	22	.	.	.
60025	2342	1	Let	let	VB
60025	2342	2	there	there	EX
60025	2342	3	be	be	VB
60025	2342	4	plenty	plenty	NN
60025	2342	5	of	of	IN
60025	2342	6	paste	paste	NN
60025	2342	7	,	,	,
60025	2342	8	as	as	IN
60025	2342	9	it	-PRON-	PRP
60025	2342	10	is	be	VBZ
60025	2342	11	always	always	RB
60025	2342	12	much	much	RB
60025	2342	13	liked	like	VBN
60025	2342	14	by	by	IN
60025	2342	15	the	the	DT
60025	2342	16	eaters	eater	NNS
60025	2342	17	of	of	IN
60025	2342	18	pot	pot	NN
60025	2342	19	pie	pie	NN
60025	2342	20	.	.	.
60025	2343	1	Roll	roll	VB
60025	2343	2	out	out	RP
60025	2343	3	the	the	DT
60025	2343	4	paste	paste	NN
60025	2343	5	not	not	RB
60025	2343	6	very	very	RB
60025	2343	7	thin	thin	JJ
60025	2343	8	,	,	,
60025	2343	9	and	and	CC
60025	2343	10	cut	cut	VBD
60025	2343	11	most	most	JJS
60025	2343	12	of	of	IN
60025	2343	13	it	-PRON-	PRP
60025	2343	14	into	into	IN
60025	2343	15	long	long	JJ
60025	2343	16	squares	square	NNS
60025	2343	17	.	.	.
60025	2344	1	Butter	butter	VB
60025	2344	2	the	the	DT
60025	2344	3	sides	side	NNS
60025	2344	4	of	of	IN
60025	2344	5	a	a	DT
60025	2344	6	pot	pot	NN
60025	2344	7	,	,	,
60025	2344	8	and	and	CC
60025	2344	9	line	line	VB
60025	2344	10	them	-PRON-	PRP
60025	2344	11	with	with	IN
60025	2344	12	paste	paste	NN
60025	2344	13	nearly	nearly	RB
60025	2344	14	to	to	IN
60025	2344	15	the	the	DT
60025	2344	16	top	top	NN
60025	2344	17	.	.	.
60025	2345	1	Lay	Lay	NNP
60025	2345	2	slices	slice	NNS
60025	2345	3	of	of	IN
60025	2345	4	cold	cold	JJ
60025	2345	5	ham	ham	NN
60025	2345	6	at	at	IN
60025	2345	7	the	the	DT
60025	2345	8	bottom	bottom	NN
60025	2345	9	of	of	IN
60025	2345	10	the	the	DT
60025	2345	11	pot	pot	NN
60025	2345	12	,	,	,
60025	2345	13	and	and	CC
60025	2345	14	then	then	RB
60025	2345	15	the	the	DT
60025	2345	16	pieces	piece	NNS
60025	2345	17	of	of	IN
60025	2345	18	fowl	fowl	NN
60025	2345	19	,	,	,
60025	2345	20	interspersed	intersperse	VBD
60025	2345	21	all	all	RB
60025	2345	22	through	through	RB
60025	2345	23	with	with	IN
60025	2345	24	squares	square	NNS
60025	2345	25	of	of	IN
60025	2345	26	paste	paste	NN
60025	2345	27	,	,	,
60025	2345	28	and	and	CC
60025	2345	29	potatoes	potato	NNS
60025	2345	30	pared	pare	VBD
60025	2345	31	and	and	CC
60025	2345	32	quartered	quarter	VBD
60025	2345	33	.	.	.
60025	2346	1	Pour	pour	VB
60025	2346	2	in	in	IN
60025	2346	3	a	a	DT
60025	2346	4	quart	quart	NN
60025	2346	5	of	of	IN
60025	2346	6	water	water	NN
60025	2346	7	.	.	.
60025	2347	1	Cover	cover	VB
60025	2347	2	the	the	DT
60025	2347	3	whole	whole	NN
60025	2347	4	with	with	IN
60025	2347	5	a	a	DT
60025	2347	6	lid	lid	NN
60025	2347	7	of	of	IN
60025	2347	8	paste	paste	NN
60025	2347	9	,	,	,
60025	2347	10	having	have	VBG
60025	2347	11	a	a	DT
60025	2347	12	slit	slit	NN
60025	2347	13	in	in	IN
60025	2347	14	the	the	DT
60025	2347	15	centre	centre	NN
60025	2347	16	,	,	,
60025	2347	17	through	through	IN
60025	2347	18	which	which	WDT
60025	2347	19	the	the	DT
60025	2347	20	gravy	gravy	NN
60025	2347	21	will	will	MD
60025	2347	22	bubble	bubble	VB
60025	2347	23	up	up	RP
60025	2347	24	.	.	.
60025	2348	1	Boil	boil	VB
60025	2348	2	it	-PRON-	PRP
60025	2348	3	steadily	steadily	RB
60025	2348	4	for	for	IN
60025	2348	5	two	two	CD
60025	2348	6	hours	hour	NNS
60025	2348	7	.	.	.
60025	2349	1	Half	half	PDT
60025	2349	2	an	an	DT
60025	2349	3	hour	hour	NN
60025	2349	4	before	before	IN
60025	2349	5	you	-PRON-	PRP
60025	2349	6	take	take	VBP
60025	2349	7	it	-PRON-	PRP
60025	2349	8	up	up	RP
60025	2349	9	,	,	,
60025	2349	10	put	put	VBN
60025	2349	11	in	in	RP
60025	2349	12	through	through	IN
60025	2349	13	the	the	DT
60025	2349	14	hole	hole	NN
60025	2349	15	in	in	IN
60025	2349	16	the	the	DT
60025	2349	17	centre	centre	NN
60025	2349	18	of	of	IN
60025	2349	19	the	the	DT
60025	2349	20	crust	crust	NN
60025	2349	21	,	,	,
60025	2349	22	some	some	DT
60025	2349	23	bits	bit	NNS
60025	2349	24	of	of	IN
60025	2349	25	butter	butter	NN
60025	2349	26	rolled	roll	VBN
60025	2349	27	in	in	IN
60025	2349	28	flour	flour	NN
60025	2349	29	,	,	,
60025	2349	30	to	to	TO
60025	2349	31	thicken	thicken	VB
60025	2349	32	the	the	DT
60025	2349	33	gravy	gravy	NN
60025	2349	34	.	.	.
60025	2350	1	When	when	WRB
60025	2350	2	done	do	VBN
60025	2350	3	,	,	,
60025	2350	4	put	put	VB
60025	2350	5	the	the	DT
60025	2350	6	pie	pie	NN
60025	2350	7	on	on	IN
60025	2350	8	a	a	DT
60025	2350	9	large	large	JJ
60025	2350	10	dish	dish	NN
60025	2350	11	,	,	,
60025	2350	12	and	and	CC
60025	2350	13	pour	pour	VB
60025	2350	14	the	the	DT
60025	2350	15	gravy	gravy	NN
60025	2350	16	over	over	IN
60025	2350	17	it	-PRON-	PRP
60025	2350	18	.	.	.
60025	2351	1	You	-PRON-	PRP
60025	2351	2	may	may	MD
60025	2351	3	intersperse	intersperse	VB
60025	2351	4	it	-PRON-	PRP
60025	2351	5	all	all	DT
60025	2351	6	through	through	RB
60025	2351	7	with	with	IN
60025	2351	8	cold	cold	JJ
60025	2351	9	ham	ham	NN
60025	2351	10	.	.	.
60025	2352	1	A	a	DT
60025	2352	2	pot	pot	NN
60025	2352	3	-	-	HYPH
60025	2352	4	pie	pie	NN
60025	2352	5	may	may	MD
60025	2352	6	be	be	VB
60025	2352	7	made	make	VBN
60025	2352	8	of	of	IN
60025	2352	9	ducks	duck	NNS
60025	2352	10	,	,	,
60025	2352	11	rabbits	rabbit	NNS
60025	2352	12	,	,	,
60025	2352	13	squirrels	squirrel	NNS
60025	2352	14	,	,	,
60025	2352	15	or	or	CC
60025	2352	16	venison	venison	NN
60025	2352	17	.	.	.
60025	2353	1	Also	also	RB
60025	2353	2	of	of	IN
60025	2353	3	beef	beef	NN
60025	2353	4	-	-	HYPH
60025	2353	5	steaks	steak	NNS
60025	2353	6	.	.	.
60025	2354	1	A	a	DT
60025	2354	2	beef	beef	NN
60025	2354	3	-	-	HYPH
60025	2354	4	steak	steak	NN
60025	2354	5	,	,	,
60025	2354	6	or	or	CC
60025	2354	7	some	some	DT
60025	2354	8	pork	pork	NN
60025	2354	9	-	-	HYPH
60025	2354	10	steaks	steak	NNS
60025	2354	11	(	(	-LRB-
60025	2354	12	the	the	DT
60025	2354	13	lean	lean	NN
60025	2354	14	only	only	RB
60025	2354	15	)	)	-RRB-
60025	2354	16	greatly	greatly	RB
60025	2354	17	improve	improve	VBP
60025	2354	18	a	a	DT
60025	2354	19	chicken	chicken	NN
60025	2354	20	pot	pot	NN
60025	2354	21	-	-	HYPH
60025	2354	22	pie	pie	NN
60025	2354	23	.	.	.
60025	2355	1	If	if	IN
60025	2355	2	you	-PRON-	PRP
60025	2355	3	use	use	VBP
60025	2355	4	no	no	DT
60025	2355	5	ham	ham	NN
60025	2355	6	,	,	,
60025	2355	7	season	season	NN
60025	2355	8	with	with	IN
60025	2355	9	salt	salt	NN
60025	2355	10	.	.	.
60025	2356	1	CHICKEN	CHICKEN	NNS
60025	2356	2	CURRY	CURRY	NNP
60025	2356	3	.	.	.
60025	2357	1	Take	take	VB
60025	2357	2	a	a	DT
60025	2357	3	pair	pair	NN
60025	2357	4	of	of	IN
60025	2357	5	fine	fine	JJ
60025	2357	6	fowls	fowl	NNS
60025	2357	7	,	,	,
60025	2357	8	and	and	CC
60025	2357	9	having	have	VBG
60025	2357	10	cut	cut	VBN
60025	2357	11	them	-PRON-	PRP
60025	2357	12	in	in	IN
60025	2357	13	pieces	piece	NNS
60025	2357	14	lay	lie	VBD
60025	2357	15	them	-PRON-	PRP
60025	2357	16	in	in	IN
60025	2357	17	salt	salt	NN
60025	2357	18	and	and	CC
60025	2357	19	water	water	NN
60025	2357	20	till	till	IN
60025	2357	21	the	the	DT
60025	2357	22	seasoning	seasoning	NN
60025	2357	23	is	be	VBZ
60025	2357	24	ready	ready	JJ
60025	2357	25	.	.	.
60025	2358	1	Take	take	VB
60025	2358	2	two	two	CD
60025	2358	3	table	table	NN
60025	2358	4	-	-	HYPH
60025	2358	5	spoonfuls	spoonful	NNS
60025	2358	6	of	of	IN
60025	2358	7	powdered	powder	VBN
60025	2358	8	ginger	ginger	NN
60025	2358	9	,	,	,
60025	2358	10	one	one	CD
60025	2358	11	table	table	NN
60025	2358	12	-	-	HYPH
60025	2358	13	spoonful	spoonful	JJ
60025	2358	14	of	of	IN
60025	2358	15	fresh	fresh	JJ
60025	2358	16	turmeric	turmeric	NN
60025	2358	17	,	,	,
60025	2358	18	a	a	DT
60025	2358	19	tea	tea	NN
60025	2358	20	-	-	HYPH
60025	2358	21	spoonful	spoonful	JJ
60025	2358	22	of	of	IN
60025	2358	23	ground	ground	NN
60025	2358	24	black	black	JJ
60025	2358	25	pepper	pepper	NN
60025	2358	26	;	;	,
60025	2358	27	some	some	DT
60025	2358	28	mace	mace	NN
60025	2358	29	,	,	,
60025	2358	30	a	a	DT
60025	2358	31	few	few	JJ
60025	2358	32	cloves	clove	NNS
60025	2358	33	,	,	,
60025	2358	34	some	some	DT
60025	2358	35	cardamom	cardamom	NN
60025	2358	36	seeds	seed	NNS
60025	2358	37	,	,	,
60025	2358	38	and	and	CC
60025	2358	39	a	a	DT
60025	2358	40	little	little	JJ
60025	2358	41	cayenne	cayenne	NN
60025	2358	42	pepper	pepper	NN
60025	2358	43	with	with	IN
60025	2358	44	a	a	DT
60025	2358	45	small	small	JJ
60025	2358	46	portion	portion	NN
60025	2358	47	of	of	IN
60025	2358	48	salt	salt	NN
60025	2358	49	.	.	.
60025	2359	1	These	these	DT
60025	2359	2	last	last	JJ
60025	2359	3	articles	article	NNS
60025	2359	4	according	accord	VBG
60025	2359	5	to	to	IN
60025	2359	6	your	-PRON-	PRP$
60025	2359	7	taste	taste	NN
60025	2359	8	.	.	.
60025	2360	1	Put	put	VB
60025	2360	2	all	all	DT
60025	2360	3	into	into	IN
60025	2360	4	a	a	DT
60025	2360	5	mortar	mortar	NN
60025	2360	6	,	,	,
60025	2360	7	and	and	CC
60025	2360	8	add	add	VB
60025	2360	9	to	to	IN
60025	2360	10	them	-PRON-	PRP
60025	2360	11	eight	eight	CD
60025	2360	12	large	large	JJ
60025	2360	13	onions	onion	NNS
60025	2360	14	,	,	,
60025	2360	15	chopped	chop	VBN
60025	2360	16	or	or	CC
60025	2360	17	cut	cut	VBN
60025	2360	18	small	small	JJ
60025	2360	19	.	.	.
60025	2361	1	Mix	mix	VB
60025	2361	2	and	and	CC
60025	2361	3	beat	beat	VB
60025	2361	4	all	all	RB
60025	2361	5	together	together	RB
60025	2361	6	,	,	,
60025	2361	7	till	till	IN
60025	2361	8	the	the	DT
60025	2361	9	onions	onion	NNS
60025	2361	10	,	,	,
60025	2361	11	spices	spice	NNS
60025	2361	12	,	,	,
60025	2361	13	&	&	CC
60025	2361	14	c.	c.	NNP
60025	2361	15	form	form	VBP
60025	2361	16	a	a	DT
60025	2361	17	paste	paste	NN
60025	2361	18	.	.	.
60025	2362	1	Put	put	VB
60025	2362	2	the	the	DT
60025	2362	3	chickens	chicken	NNS
60025	2362	4	into	into	IN
60025	2362	5	a	a	DT
60025	2362	6	pan	pan	NN
60025	2362	7	with	with	IN
60025	2362	8	sufficient	sufficient	JJ
60025	2362	9	butter	butter	NN
60025	2362	10	rolled	roll	VBN
60025	2362	11	in	in	IN
60025	2362	12	flour	flour	NN
60025	2362	13	,	,	,
60025	2362	14	and	and	CC
60025	2362	15	fry	fry	VB
60025	2362	16	them	-PRON-	PRP
60025	2362	17	till	till	IN
60025	2362	18	they	-PRON-	PRP
60025	2362	19	are	be	VBP
60025	2362	20	brown	brown	JJ
60025	2362	21	,	,	,
60025	2362	22	but	but	CC
60025	2362	23	not	not	RB
60025	2362	24	till	till	IN
60025	2362	25	quite	quite	RB
60025	2362	26	done	do	VBN
60025	2362	27	.	.	.
60025	2363	1	While	while	IN
60025	2363	2	this	this	DT
60025	2363	3	is	be	VBZ
60025	2363	4	proceeding	proceed	VBG
60025	2363	5	,	,	,
60025	2363	6	set	set	VBN
60025	2363	7	over	over	IN
60025	2363	8	the	the	DT
60025	2363	9	fire	fire	NN
60025	2363	10	a	a	DT
60025	2363	11	sauce	sauce	NN
60025	2363	12	-	-	HYPH
60025	2363	13	pan	pan	NN
60025	2363	14	three	three	CD
60025	2363	15	parts	part	NNS
60025	2363	16	full	full	JJ
60025	2363	17	of	of	IN
60025	2363	18	water	water	NN
60025	2363	19	,	,	,
60025	2363	20	or	or	CC
60025	2363	21	sufficient	sufficient	JJ
60025	2363	22	to	to	TO
60025	2363	23	cover	cover	VB
60025	2363	24	the	the	DT
60025	2363	25	chickens	chicken	NNS
60025	2363	26	when	when	WRB
60025	2363	27	they	-PRON-	PRP
60025	2363	28	are	be	VBP
60025	2363	29	ready	ready	JJ
60025	2363	30	.	.	.
60025	2364	1	As	as	RB
60025	2364	2	soon	soon	RB
60025	2364	3	as	as	IN
60025	2364	4	the	the	DT
60025	2364	5	water	water	NN
60025	2364	6	boils	boil	VBZ
60025	2364	7	,	,	,
60025	2364	8	throw	throw	VB
60025	2364	9	in	in	RP
60025	2364	10	the	the	DT
60025	2364	11	curry	curry	NN
60025	2364	12	-	-	HYPH
60025	2364	13	paste	paste	NN
60025	2364	14	.	.	.
60025	2365	1	When	when	WRB
60025	2365	2	the	the	DT
60025	2365	3	paste	paste	NN
60025	2365	4	has	have	VBZ
60025	2365	5	all	all	DT
60025	2365	6	dissolved	dissolve	VBN
60025	2365	7	,	,	,
60025	2365	8	and	and	CC
60025	2365	9	is	be	VBZ
60025	2365	10	thoroughly	thoroughly	RB
60025	2365	11	mixed	mix	VBN
60025	2365	12	with	with	IN
60025	2365	13	the	the	DT
60025	2365	14	water	water	NN
60025	2365	15	,	,	,
60025	2365	16	put	put	VBN
60025	2365	17	in	in	IN
60025	2365	18	the	the	DT
60025	2365	19	pieces	piece	NNS
60025	2365	20	of	of	IN
60025	2365	21	chicken	chicken	NN
60025	2365	22	to	to	TO
60025	2365	23	boil	boil	VB
60025	2365	24	,	,	,
60025	2365	25	or	or	CC
60025	2365	26	rather	rather	RB
60025	2365	27	to	to	IN
60025	2365	28	simmer	simmer	VB
60025	2365	29	.	.	.
60025	2366	1	When	when	WRB
60025	2366	2	the	the	DT
60025	2366	3	chicken	chicken	NN
60025	2366	4	is	be	VBZ
60025	2366	5	quite	quite	RB
60025	2366	6	done	do	VBN
60025	2366	7	,	,	,
60025	2366	8	put	put	VB
60025	2366	9	it	-PRON-	PRP
60025	2366	10	into	into	IN
60025	2366	11	a	a	DT
60025	2366	12	large	large	JJ
60025	2366	13	dish	dish	NN
60025	2366	14	,	,	,
60025	2366	15	and	and	CC
60025	2366	16	eat	eat	VB
60025	2366	17	it	-PRON-	PRP
60025	2366	18	with	with	IN
60025	2366	19	boiled	boil	VBN
60025	2366	20	rice	rice	NN
60025	2366	21	.	.	.
60025	2367	1	The	the	DT
60025	2367	2	rice	rice	NN
60025	2367	3	may	may	MD
60025	2367	4	either	either	CC
60025	2367	5	be	be	VB
60025	2367	6	laid	lay	VBN
60025	2367	7	round	round	RB
60025	2367	8	on	on	IN
60025	2367	9	the	the	DT
60025	2367	10	same	same	JJ
60025	2367	11	dish	dish	NN
60025	2367	12	,	,	,
60025	2367	13	or	or	CC
60025	2367	14	served	serve	VBD
60025	2367	15	up	up	RP
60025	2367	16	separately	separately	RB
60025	2367	17	.	.	.
60025	2368	1	This	this	DT
60025	2368	2	is	be	VBZ
60025	2368	3	a	a	DT
60025	2368	4	genuine	genuine	JJ
60025	2368	5	East	East	NNP
60025	2368	6	India	India	NNP
60025	2368	7	receipt	receipt	NN
60025	2368	8	for	for	IN
60025	2368	9	curry	curry	NN
60025	2368	10	.	.	.
60025	2369	1	Lamb	Lamb	NNP
60025	2369	2	,	,	,
60025	2369	3	veal	veal	NN
60025	2369	4	,	,	,
60025	2369	5	or	or	CC
60025	2369	6	rabbits	rabbit	NNS
60025	2369	7	may	may	MD
60025	2369	8	be	be	VB
60025	2369	9	curried	curry	VBN
60025	2369	10	in	in	IN
60025	2369	11	the	the	DT
60025	2369	12	same	same	JJ
60025	2369	13	manner	manner	NN
60025	2369	14	.	.	.
60025	2370	1	_	_	NNP
60025	2370	2	To	to	TO
60025	2370	3	boil	boil	VB
60025	2370	4	Rice	Rice	NNP
60025	2370	5	for	for	IN
60025	2370	6	the	the	DT
60025	2370	7	Curry	Curry	NNP
60025	2370	8	.	.	.
60025	2370	9	_	_	NNP
60025	2370	10	Pick	Pick	NNP
60025	2370	11	the	the	DT
60025	2370	12	rice	rice	NN
60025	2370	13	carefully	carefully	RB
60025	2370	14	,	,	,
60025	2370	15	to	to	TO
60025	2370	16	clear	clear	VB
60025	2370	17	it	-PRON-	PRP
60025	2370	18	from	from	IN
60025	2370	19	husks	husk	NNS
60025	2370	20	and	and	CC
60025	2370	21	motes	mote	NNS
60025	2370	22	.	.	.
60025	2371	1	Then	then	RB
60025	2371	2	soak	soak	VB
60025	2371	3	it	-PRON-	PRP
60025	2371	4	in	in	IN
60025	2371	5	cold	cold	JJ
60025	2371	6	water	water	NN
60025	2371	7	for	for	IN
60025	2371	8	a	a	DT
60025	2371	9	quarter	quarter	NN
60025	2371	10	of	of	IN
60025	2371	11	an	an	DT
60025	2371	12	hour	hour	NN
60025	2371	13	,	,	,
60025	2371	14	or	or	CC
60025	2371	15	more	more	JJR
60025	2371	16	.	.	.
60025	2372	1	When	when	WRB
60025	2372	2	you	-PRON-	PRP
60025	2372	3	are	be	VBP
60025	2372	4	ready	ready	JJ
60025	2372	5	to	to	TO
60025	2372	6	boil	boil	VB
60025	2372	7	it	-PRON-	PRP
60025	2372	8	,	,	,
60025	2372	9	pour	pour	VB
60025	2372	10	off	off	RP
60025	2372	11	the	the	DT
60025	2372	12	water	water	NN
60025	2372	13	in	in	IN
60025	2372	14	which	which	WDT
60025	2372	15	it	-PRON-	PRP
60025	2372	16	has	have	VBZ
60025	2372	17	soaked	soak	VBN
60025	2372	18	.	.	.
60025	2373	1	Have	have	VBP
60025	2373	2	ready	ready	JJ
60025	2373	3	a	a	DT
60025	2373	4	pot	pot	NN
60025	2373	5	or	or	CC
60025	2373	6	sauce	sauce	NN
60025	2373	7	-	-	HYPH
60025	2373	8	pan	pan	NN
60025	2373	9	of	of	IN
60025	2373	10	boiling	boiling	NN
60025	2373	11	water	water	NN
60025	2373	12	,	,	,
60025	2373	13	into	into	IN
60025	2373	14	which	which	WDT
60025	2373	15	you	-PRON-	PRP
60025	2373	16	have	have	VBP
60025	2373	17	put	put	VBN
60025	2373	18	a	a	DT
60025	2373	19	little	little	JJ
60025	2373	20	salt	salt	NN
60025	2373	21	.	.	.
60025	2374	1	Allow	allow	VB
60025	2374	2	two	two	CD
60025	2374	3	quarts	quart	NNS
60025	2374	4	of	of	IN
60025	2374	5	water	water	NN
60025	2374	6	to	to	IN
60025	2374	7	a	a	DT
60025	2374	8	pound	pound	NN
60025	2374	9	of	of	IN
60025	2374	10	rice	rice	NN
60025	2374	11	.	.	.
60025	2375	1	Sprinkle	sprinkle	VB
60025	2375	2	the	the	DT
60025	2375	3	rice	rice	NN
60025	2375	4	gradually	gradually	RB
60025	2375	5	into	into	IN
60025	2375	6	the	the	DT
60025	2375	7	water	water	NN
60025	2375	8	.	.	.
60025	2376	1	Boil	boil	VB
60025	2376	2	it	-PRON-	PRP
60025	2376	3	hard	hard	JJ
60025	2376	4	for	for	IN
60025	2376	5	twenty	twenty	CD
60025	2376	6	minutes	minute	NNS
60025	2376	7	,	,	,
60025	2376	8	then	then	RB
60025	2376	9	take	take	VB
60025	2376	10	it	-PRON-	PRP
60025	2376	11	off	off	IN
60025	2376	12	the	the	DT
60025	2376	13	fire	fire	NN
60025	2376	14	,	,	,
60025	2376	15	and	and	CC
60025	2376	16	pour	pour	VB
60025	2376	17	off	off	RP
60025	2376	18	all	all	PDT
60025	2376	19	the	the	DT
60025	2376	20	water	water	NN
60025	2376	21	that	that	WDT
60025	2376	22	remains	remain	VBZ
60025	2376	23	.	.	.
60025	2377	1	Set	set	VB
60025	2377	2	the	the	DT
60025	2377	3	pot	pot	NN
60025	2377	4	in	in	IN
60025	2377	5	the	the	DT
60025	2377	6	chimney	chimney	NNP
60025	2377	7	corner	corner	NN
60025	2377	8	with	with	IN
60025	2377	9	the	the	DT
60025	2377	10	lid	lid	NN
60025	2377	11	off	off	RB
60025	2377	12	,	,	,
60025	2377	13	while	while	IN
60025	2377	14	dinner	dinner	NN
60025	2377	15	is	be	VBZ
60025	2377	16	dishing	dish	VBG
60025	2377	17	,	,	,
60025	2377	18	that	that	IN
60025	2377	19	it	-PRON-	PRP
60025	2377	20	may	may	MD
60025	2377	21	have	have	VB
60025	2377	22	time	time	NN
60025	2377	23	to	to	TO
60025	2377	24	dry	dry	VB
60025	2377	25	.	.	.
60025	2378	1	You	-PRON-	PRP
60025	2378	2	may	may	MD
60025	2378	3	toss	toss	VB
60025	2378	4	it	-PRON-	PRP
60025	2378	5	up	up	RP
60025	2378	6	lightly	lightly	RB
60025	2378	7	with	with	IN
60025	2378	8	two	two	CD
60025	2378	9	forks	fork	NNS
60025	2378	10	,	,	,
60025	2378	11	to	to	TO
60025	2378	12	separate	separate	VB
60025	2378	13	the	the	DT
60025	2378	14	grains	grain	NNS
60025	2378	15	while	while	IN
60025	2378	16	it	-PRON-	PRP
60025	2378	17	is	be	VBZ
60025	2378	18	drying	dry	VBG
60025	2378	19	,	,	,
60025	2378	20	but	but	CC
60025	2378	21	do	do	VBP
60025	2378	22	not	not	RB
60025	2378	23	stir	stir	VB
60025	2378	24	it	-PRON-	PRP
60025	2378	25	with	with	IN
60025	2378	26	a	a	DT
60025	2378	27	spoon	spoon	NN
60025	2378	28	.	.	.
60025	2379	1	A	a	DT
60025	2379	2	PILAU	PILAU	NNP
60025	2379	3	.	.	.
60025	2380	1	Take	take	VB
60025	2380	2	a	a	DT
60025	2380	3	large	large	JJ
60025	2380	4	fine	fine	JJ
60025	2380	5	fowl	fowl	NN
60025	2380	6	,	,	,
60025	2380	7	and	and	CC
60025	2380	8	cover	cover	VB
60025	2380	9	the	the	DT
60025	2380	10	breast	breast	NN
60025	2380	11	with	with	IN
60025	2380	12	slices	slice	NNS
60025	2380	13	of	of	IN
60025	2380	14	fat	fat	NN
60025	2380	15	bacon	bacon	NN
60025	2380	16	or	or	CC
60025	2380	17	ham	ham	NN
60025	2380	18	,	,	,
60025	2380	19	secured	secure	VBN
60025	2380	20	by	by	IN
60025	2380	21	skewers	skewer	NNS
60025	2380	22	.	.	.
60025	2381	1	Put	put	VB
60025	2381	2	it	-PRON-	PRP
60025	2381	3	into	into	IN
60025	2381	4	a	a	DT
60025	2381	5	stew	stew	NN
60025	2381	6	-	-	HYPH
60025	2381	7	pan	pan	NN
60025	2381	8	with	with	IN
60025	2381	9	two	two	CD
60025	2381	10	sliced	sliced	JJ
60025	2381	11	onions	onion	NNS
60025	2381	12	.	.	.
60025	2382	1	Season	season	VB
60025	2382	2	it	-PRON-	PRP
60025	2382	3	to	to	IN
60025	2382	4	your	-PRON-	PRP$
60025	2382	5	taste	taste	NN
60025	2382	6	with	with	IN
60025	2382	7	white	white	JJ
60025	2382	8	pepper	pepper	NN
60025	2382	9	and	and	CC
60025	2382	10	mace	mace	NN
60025	2382	11	.	.	.
60025	2383	1	Have	have	VBP
60025	2383	2	ready	ready	JJ
60025	2383	3	a	a	DT
60025	2383	4	pint	pint	NN
60025	2383	5	of	of	IN
60025	2383	6	rice	rice	NN
60025	2383	7	that	that	WDT
60025	2383	8	has	have	VBZ
60025	2383	9	been	be	VBN
60025	2383	10	well	well	RB
60025	2383	11	picked	pick	VBN
60025	2383	12	,	,	,
60025	2383	13	washed	wash	VBD
60025	2383	14	,	,	,
60025	2383	15	and	and	CC
60025	2383	16	soaked	soak	VBD
60025	2383	17	.	.	.
60025	2384	1	Cover	cover	VB
60025	2384	2	the	the	DT
60025	2384	3	fowl	fowl	NN
60025	2384	4	with	with	IN
60025	2384	5	it	-PRON-	PRP
60025	2384	6	.	.	.
60025	2385	1	Put	put	VB
60025	2385	2	in	in	RP
60025	2385	3	as	as	RB
60025	2385	4	much	much	JJ
60025	2385	5	water	water	NN
60025	2385	6	as	as	IN
60025	2385	7	will	will	MD
60025	2385	8	well	well	RB
60025	2385	9	cover	cover	VB
60025	2385	10	the	the	DT
60025	2385	11	whole	whole	NN
60025	2385	12	.	.	.
60025	2386	1	Stew	stew	VB
60025	2386	2	it	-PRON-	PRP
60025	2386	3	about	about	RB
60025	2386	4	half	half	PDT
60025	2386	5	an	an	DT
60025	2386	6	hour	hour	NN
60025	2386	7	,	,	,
60025	2386	8	or	or	CC
60025	2386	9	till	till	IN
60025	2386	10	the	the	DT
60025	2386	11	fowl	fowl	NN
60025	2386	12	and	and	CC
60025	2386	13	rice	rice	NN
60025	2386	14	are	be	VBP
60025	2386	15	thoroughly	thoroughly	RB
60025	2386	16	done	do	VBN
60025	2386	17	;	;	:
60025	2386	18	keeping	keep	VBG
60025	2386	19	the	the	DT
60025	2386	20	stew	stew	NN
60025	2386	21	-	-	HYPH
60025	2386	22	pan	pan	NN
60025	2386	23	closely	closely	RB
60025	2386	24	covered	cover	VBN
60025	2386	25	.	.	.
60025	2387	1	Dish	dish	VB
60025	2387	2	it	-PRON-	PRP
60025	2387	3	all	all	DT
60025	2387	4	together	together	RB
60025	2387	5	,	,	,
60025	2387	6	either	either	CC
60025	2387	7	with	with	IN
60025	2387	8	the	the	DT
60025	2387	9	rice	rice	NN
60025	2387	10	covering	cover	VBG
60025	2387	11	the	the	DT
60025	2387	12	fowl	fowl	NN
60025	2387	13	,	,	,
60025	2387	14	or	or	CC
60025	2387	15	laid	lay	VBN
60025	2387	16	round	round	RB
60025	2387	17	it	-PRON-	PRP
60025	2387	18	in	in	IN
60025	2387	19	little	little	JJ
60025	2387	20	heaps	heap	NNS
60025	2387	21	.	.	.
60025	2388	1	You	-PRON-	PRP
60025	2388	2	may	may	MD
60025	2388	3	make	make	VB
60025	2388	4	a	a	DT
60025	2388	5	pilau	pilau	NN
60025	2388	6	of	of	IN
60025	2388	7	beef	beef	NN
60025	2388	8	or	or	CC
60025	2388	9	mutton	mutton	NN
60025	2388	10	with	with	IN
60025	2388	11	a	a	DT
60025	2388	12	larger	large	JJR
60025	2388	13	quantity	quantity	NN
60025	2388	14	of	of	IN
60025	2388	15	rice	rice	NN
60025	2388	16	;	;	:
60025	2388	17	which	which	WDT
60025	2388	18	must	must	MD
60025	2388	19	not	not	RB
60025	2388	20	be	be	VB
60025	2388	21	put	put	VBN
60025	2388	22	in	in	RP
60025	2388	23	at	at	IN
60025	2388	24	first	first	RB
60025	2388	25	,	,	,
60025	2388	26	or	or	CC
60025	2388	27	it	-PRON-	PRP
60025	2388	28	will	will	MD
60025	2388	29	be	be	VB
60025	2388	30	done	do	VBN
60025	2388	31	too	too	RB
60025	2388	32	much	much	RB
60025	2388	33	,	,	,
60025	2388	34	the	the	DT
60025	2388	35	meat	meat	NN
60025	2388	36	requiring	require	VBG
60025	2388	37	a	a	DT
60025	2388	38	longer	long	JJR
60025	2388	39	time	time	NN
60025	2388	40	to	to	IN
60025	2388	41	stew	stew	NNP
60025	2388	42	.	.	.
60025	2389	1	CHICKEN	CHICKEN	NNS
60025	2389	2	SALAD	SALAD	NNP
60025	2389	3	.	.	.
60025	2390	1	The	the	DT
60025	2390	2	fowls	fowl	NNS
60025	2390	3	for	for	IN
60025	2390	4	this	this	DT
60025	2390	5	purpose	purpose	NN
60025	2390	6	should	should	MD
60025	2390	7	be	be	VB
60025	2390	8	young	young	JJ
60025	2390	9	and	and	CC
60025	2390	10	fine	fine	JJ
60025	2390	11	.	.	.
60025	2391	1	You	-PRON-	PRP
60025	2391	2	may	may	MD
60025	2391	3	either	either	CC
60025	2391	4	boil	boil	VB
60025	2391	5	or	or	CC
60025	2391	6	roast	roast	VB
60025	2391	7	them	-PRON-	PRP
60025	2391	8	.	.	.
60025	2392	1	They	-PRON-	PRP
60025	2392	2	must	must	MD
60025	2392	3	be	be	VB
60025	2392	4	quite	quite	RB
60025	2392	5	cold	cold	JJ
60025	2392	6	.	.	.
60025	2393	1	Having	have	VBG
60025	2393	2	removed	remove	VBN
60025	2393	3	all	all	PDT
60025	2393	4	the	the	DT
60025	2393	5	skin	skin	NN
60025	2393	6	and	and	CC
60025	2393	7	fat	fat	NN
60025	2393	8	,	,	,
60025	2393	9	and	and	CC
60025	2393	10	disjointed	disjoint	VBD
60025	2393	11	the	the	DT
60025	2393	12	fowls	fowl	NNS
60025	2393	13	cut	cut	VBD
60025	2393	14	the	the	DT
60025	2393	15	meat	meat	NN
60025	2393	16	from	from	IN
60025	2393	17	the	the	DT
60025	2393	18	bones	bone	NNS
60025	2393	19	into	into	IN
60025	2393	20	very	very	RB
60025	2393	21	small	small	JJ
60025	2393	22	pieces	piece	NNS
60025	2393	23	,	,	,
60025	2393	24	not	not	RB
60025	2393	25	exceeding	exceed	VBG
60025	2393	26	an	an	DT
60025	2393	27	inch	inch	NN
60025	2393	28	.	.	.
60025	2394	1	Wash	wash	VB
60025	2394	2	and	and	CC
60025	2394	3	split	split	VB
60025	2394	4	two	two	CD
60025	2394	5	large	large	JJ
60025	2394	6	fine	fine	JJ
60025	2394	7	heads	head	NNS
60025	2394	8	of	of	IN
60025	2394	9	celery	celery	NN
60025	2394	10	,	,	,
60025	2394	11	and	and	CC
60025	2394	12	cut	cut	VBD
60025	2394	13	the	the	DT
60025	2394	14	white	white	JJ
60025	2394	15	part	part	NN
60025	2394	16	into	into	IN
60025	2394	17	pieces	piece	NNS
60025	2394	18	also	also	RB
60025	2394	19	about	about	IN
60025	2394	20	an	an	DT
60025	2394	21	inch	inch	NN
60025	2394	22	long	long	RB
60025	2394	23	;	;	:
60025	2394	24	and	and	CC
60025	2394	25	having	have	VBG
60025	2394	26	mixed	mix	VBN
60025	2394	27	the	the	DT
60025	2394	28	chicken	chicken	NN
60025	2394	29	and	and	CC
60025	2394	30	celery	celery	NN
60025	2394	31	together	together	RB
60025	2394	32	,	,	,
60025	2394	33	put	put	VBD
60025	2394	34	them	-PRON-	PRP
60025	2394	35	into	into	IN
60025	2394	36	a	a	DT
60025	2394	37	deep	deep	JJ
60025	2394	38	china	china	NNP
60025	2394	39	dish	dish	NN
60025	2394	40	,	,	,
60025	2394	41	cover	cover	VB
60025	2394	42	it	-PRON-	PRP
60025	2394	43	and	and	CC
60025	2394	44	set	set	VBD
60025	2394	45	it	-PRON-	PRP
60025	2394	46	away	away	RB
60025	2394	47	.	.	.
60025	2395	1	It	-PRON-	PRP
60025	2395	2	is	be	VBZ
60025	2395	3	best	good	JJS
60025	2395	4	not	not	RB
60025	2395	5	to	to	TO
60025	2395	6	prepare	prepare	VB
60025	2395	7	the	the	DT
60025	2395	8	dressing	dressing	NN
60025	2395	9	till	till	IN
60025	2395	10	just	just	RB
60025	2395	11	before	before	IN
60025	2395	12	the	the	DT
60025	2395	13	salad	salad	NN
60025	2395	14	is	be	VBZ
60025	2395	15	to	to	TO
60025	2395	16	be	be	VB
60025	2395	17	eaten	eat	VBN
60025	2395	18	,	,	,
60025	2395	19	that	that	IN
60025	2395	20	it	-PRON-	PRP
60025	2395	21	may	may	MD
60025	2395	22	be	be	VB
60025	2395	23	as	as	RB
60025	2395	24	fresh	fresh	JJ
60025	2395	25	as	as	IN
60025	2395	26	possible	possible	JJ
60025	2395	27	.	.	.
60025	2396	1	Have	have	VBP
60025	2396	2	ready	ready	JJ
60025	2396	3	the	the	DT
60025	2396	4	yolks	yolk	NNS
60025	2396	5	of	of	IN
60025	2396	6	eight	eight	CD
60025	2396	7	hard	hard	RB
60025	2396	8	-	-	HYPH
60025	2396	9	boiled	boil	VBN
60025	2396	10	eggs	egg	NNS
60025	2396	11	.	.	.
60025	2397	1	Put	put	VB
60025	2397	2	them	-PRON-	PRP
60025	2397	3	into	into	IN
60025	2397	4	a	a	DT
60025	2397	5	flat	flat	JJ
60025	2397	6	dish	dish	NN
60025	2397	7	,	,	,
60025	2397	8	and	and	CC
60025	2397	9	mash	mash	VB
60025	2397	10	them	-PRON-	PRP
60025	2397	11	to	to	IN
60025	2397	12	a	a	DT
60025	2397	13	paste	paste	NN
60025	2397	14	with	with	IN
60025	2397	15	the	the	DT
60025	2397	16	back	back	NN
60025	2397	17	of	of	IN
60025	2397	18	a	a	DT
60025	2397	19	wooden	wooden	JJ
60025	2397	20	spoon	spoon	NN
60025	2397	21	.	.	.
60025	2398	1	Add	add	VB
60025	2398	2	to	to	IN
60025	2398	3	the	the	DT
60025	2398	4	egg	egg	NN
60025	2398	5	a	a	DT
60025	2398	6	small	small	JJ
60025	2398	7	tea	tea	NN
60025	2398	8	-	-	HYPH
60025	2398	9	spoonful	spoonful	JJ
60025	2398	10	of	of	IN
60025	2398	11	fine	fine	JJ
60025	2398	12	salt	salt	NN
60025	2398	13	,	,	,
60025	2398	14	the	the	DT
60025	2398	15	same	same	JJ
60025	2398	16	quantity	quantity	NN
60025	2398	17	of	of	IN
60025	2398	18	cayenne	cayenne	NN
60025	2398	19	pepper	pepper	NN
60025	2398	20	,	,	,
60025	2398	21	half	half	PDT
60025	2398	22	a	a	DT
60025	2398	23	jill	jill	NN
60025	2398	24	of	of	IN
60025	2398	25	made	make	VBN
60025	2398	26	mustard	mustard	NN
60025	2398	27	,	,	,
60025	2398	28	a	a	DT
60025	2398	29	jill	jill	NN
60025	2398	30	or	or	CC
60025	2398	31	a	a	DT
60025	2398	32	wine	wine	NN
60025	2398	33	-	-	HYPH
60025	2398	34	glass	glass	NN
60025	2398	35	and	and	CC
60025	2398	36	a	a	DT
60025	2398	37	half	half	NN
60025	2398	38	of	of	IN
60025	2398	39	vinegar	vinegar	NN
60025	2398	40	,	,	,
60025	2398	41	and	and	CC
60025	2398	42	rather	rather	RB
60025	2398	43	more	more	JJR
60025	2398	44	than	than	IN
60025	2398	45	two	two	CD
60025	2398	46	wine	wine	NN
60025	2398	47	-	-	HYPH
60025	2398	48	glasses	glass	NNS
60025	2398	49	of	of	IN
60025	2398	50	sweet	sweet	JJ
60025	2398	51	oil	oil	NN
60025	2398	52	.	.	.
60025	2399	1	Mix	mix	VB
60025	2399	2	all	all	PDT
60025	2399	3	these	these	DT
60025	2399	4	ingredients	ingredient	NNS
60025	2399	5	thoroughly	thoroughly	RB
60025	2399	6	;	;	:
60025	2399	7	stirring	stir	VBG
60025	2399	8	them	-PRON-	PRP
60025	2399	9	a	a	DT
60025	2399	10	long	long	JJ
60025	2399	11	time	time	NN
60025	2399	12	till	till	IN
60025	2399	13	they	-PRON-	PRP
60025	2399	14	are	be	VBP
60025	2399	15	quite	quite	RB
60025	2399	16	smooth	smooth	JJ
60025	2399	17	.	.	.
60025	2400	1	The	the	DT
60025	2400	2	dressing	dressing	NN
60025	2400	3	should	should	MD
60025	2400	4	not	not	RB
60025	2400	5	be	be	VB
60025	2400	6	put	put	VBN
60025	2400	7	on	on	RP
60025	2400	8	till	till	IN
60025	2400	9	a	a	DT
60025	2400	10	few	few	JJ
60025	2400	11	minutes	minute	NNS
60025	2400	12	before	before	IN
60025	2400	13	the	the	DT
60025	2400	14	salad	salad	NN
60025	2400	15	is	be	VBZ
60025	2400	16	sent	send	VBN
60025	2400	17	in	in	RP
60025	2400	18	;	;	:
60025	2400	19	as	as	RB
60025	2400	20	by	by	IN
60025	2400	21	lying	lie	VBG
60025	2400	22	in	in	IN
60025	2400	23	it	-PRON-	PRP
60025	2400	24	the	the	DT
60025	2400	25	chicken	chicken	NN
60025	2400	26	and	and	CC
60025	2400	27	celery	celery	NN
60025	2400	28	will	will	MD
60025	2400	29	become	become	VB
60025	2400	30	tough	tough	JJ
60025	2400	31	and	and	CC
60025	2400	32	hard	hard	JJ
60025	2400	33	.	.	.
60025	2401	1	After	after	IN
60025	2401	2	you	-PRON-	PRP
60025	2401	3	pour	pour	VBP
60025	2401	4	it	-PRON-	PRP
60025	2401	5	on	on	RP
60025	2401	6	,	,	,
60025	2401	7	mix	mix	VB
60025	2401	8	the	the	DT
60025	2401	9	whole	whole	JJ
60025	2401	10	well	well	RB
60025	2401	11	together	together	RB
60025	2401	12	with	with	IN
60025	2401	13	a	a	DT
60025	2401	14	silver	silver	JJ
60025	2401	15	fork	fork	NN
60025	2401	16	.	.	.
60025	2402	1	Chicken	chicken	NN
60025	2402	2	salad	salad	NN
60025	2402	3	should	should	MD
60025	2402	4	be	be	VB
60025	2402	5	accompanied	accompany	VBN
60025	2402	6	with	with	IN
60025	2402	7	plates	plate	NNS
60025	2402	8	of	of	IN
60025	2402	9	bread	bread	NN
60025	2402	10	and	and	CC
60025	2402	11	butter	butter	NN
60025	2402	12	,	,	,
60025	2402	13	and	and	CC
60025	2402	14	a	a	DT
60025	2402	15	plate	plate	NN
60025	2402	16	of	of	IN
60025	2402	17	biscuits	biscuit	NNS
60025	2402	18	.	.	.
60025	2403	1	It	-PRON-	PRP
60025	2403	2	is	be	VBZ
60025	2403	3	a	a	DT
60025	2403	4	supper	supper	NN
60025	2403	5	dish	dish	NN
60025	2403	6	,	,	,
60025	2403	7	and	and	CC
60025	2403	8	is	be	VBZ
60025	2403	9	brought	bring	VBN
60025	2403	10	in	in	RP
60025	2403	11	with	with	IN
60025	2403	12	terrapin	terrapin	NN
60025	2403	13	,	,	,
60025	2403	14	oysters	oyster	NNS
60025	2403	15	,	,	,
60025	2403	16	&	&	CC
60025	2403	17	c.	c.	NNP
60025	2403	18	Cold	Cold	NNP
60025	2403	19	turkey	turkey	NNP
60025	2403	20	is	be	VBZ
60025	2403	21	excellent	excellent	JJ
60025	2403	22	prepared	prepare	VBN
60025	2403	23	as	as	IN
60025	2403	24	above	above	RB
60025	2403	25	.	.	.
60025	2404	1	An	an	DT
60025	2404	2	inferior	inferior	JJ
60025	2404	3	salad	salad	NN
60025	2404	4	may	may	MD
60025	2404	5	be	be	VB
60025	2404	6	made	make	VBN
60025	2404	7	with	with	IN
60025	2404	8	cold	cold	JJ
60025	2404	9	fillet	fillet	NN
60025	2404	10	of	of	IN
60025	2404	11	veal	veal	NN
60025	2404	12	,	,	,
60025	2404	13	instead	instead	RB
60025	2404	14	of	of	IN
60025	2404	15	chickens	chicken	NNS
60025	2404	16	.	.	.
60025	2405	1	Cold	cold	JJ
60025	2405	2	boiled	boiled	JJ
60025	2405	3	lobster	lobster	NN
60025	2405	4	is	be	VBZ
60025	2405	5	very	very	RB
60025	2405	6	fine	fine	JJ
60025	2405	7	cut	cut	VBN
60025	2405	8	up	up	RP
60025	2405	9	and	and	CC
60025	2405	10	drest	dr	JJS
60025	2405	11	in	in	IN
60025	2405	12	this	this	DT
60025	2405	13	manner	manner	NN
60025	2405	14	,	,	,
60025	2405	15	only	only	RB
60025	2405	16	substituting	substitute	VBG
60025	2405	17	for	for	IN
60025	2405	18	celery	celery	NN
60025	2405	19	,	,	,
60025	2405	20	lettuce	lettuce	NN
60025	2405	21	cut	cut	VBN
60025	2405	22	up	up	RP
60025	2405	23	and	and	CC
60025	2405	24	mixed	mix	VBN
60025	2405	25	with	with	IN
60025	2405	26	the	the	DT
60025	2405	27	lobster	lobster	NN
60025	2405	28	.	.	.
60025	2406	1	TO	to	TO
60025	2406	2	ROAST	ROAST	NNP
60025	2406	3	A	a	DT
60025	2406	4	PAIR	pair	NN
60025	2406	5	OF	of	IN
60025	2406	6	DUCKS	duck	NNS
60025	2406	7	.	.	.
60025	2407	1	After	after	IN
60025	2407	2	the	the	DT
60025	2407	3	ducks	duck	NNS
60025	2407	4	are	be	VBP
60025	2407	5	drawn	draw	VBN
60025	2407	6	,	,	,
60025	2407	7	wipe	wipe	VB
60025	2407	8	out	out	RP
60025	2407	9	the	the	DT
60025	2407	10	inside	inside	NN
60025	2407	11	with	with	IN
60025	2407	12	a	a	DT
60025	2407	13	clean	clean	JJ
60025	2407	14	cloth	cloth	NN
60025	2407	15	,	,	,
60025	2407	16	and	and	CC
60025	2407	17	prepare	prepare	VB
60025	2407	18	your	-PRON-	PRP$
60025	2407	19	stuffing	stuffing	NN
60025	2407	20	.	.	.
60025	2408	1	Mince	mince	NN
60025	2408	2	very	very	RB
60025	2408	3	fine	fine	RB
60025	2408	4	some	some	DT
60025	2408	5	green	green	JJ
60025	2408	6	sage	sage	NN
60025	2408	7	leaves	leave	NNS
60025	2408	8	,	,	,
60025	2408	9	and	and	CC
60025	2408	10	twice	twice	PDT
60025	2408	11	their	-PRON-	PRP$
60025	2408	12	quantity	quantity	NN
60025	2408	13	of	of	IN
60025	2408	14	onion	onion	NN
60025	2408	15	,	,	,
60025	2408	16	(	(	-LRB-
60025	2408	17	which	which	WDT
60025	2408	18	should	should	MD
60025	2408	19	first	first	RB
60025	2408	20	be	be	VB
60025	2408	21	parboiled	parboil	VBN
60025	2408	22	,	,	,
60025	2408	23	)	)	-RRB-
60025	2408	24	and	and	CC
60025	2408	25	add	add	VB
60025	2408	26	a	a	DT
60025	2408	27	little	little	JJ
60025	2408	28	butter	butter	NN
60025	2408	29	,	,	,
60025	2408	30	and	and	CC
60025	2408	31	a	a	DT
60025	2408	32	seasoning	seasoning	NN
60025	2408	33	of	of	IN
60025	2408	34	pepper	pepper	NN
60025	2408	35	and	and	CC
60025	2408	36	salt	salt	NN
60025	2408	37	.	.	.
60025	2409	1	Mix	mix	VB
60025	2409	2	the	the	DT
60025	2409	3	whole	whole	JJ
60025	2409	4	very	very	RB
60025	2409	5	well	well	RB
60025	2409	6	,	,	,
60025	2409	7	and	and	CC
60025	2409	8	fill	fill	VB
60025	2409	9	the	the	DT
60025	2409	10	crops	crop	NNS
60025	2409	11	and	and	CC
60025	2409	12	bodies	body	NNS
60025	2409	13	of	of	IN
60025	2409	14	the	the	DT
60025	2409	15	ducks	duck	NNS
60025	2409	16	with	with	IN
60025	2409	17	it	-PRON-	PRP
60025	2409	18	,	,	,
60025	2409	19	leaving	leave	VBG
60025	2409	20	a	a	DT
60025	2409	21	little	little	JJ
60025	2409	22	space	space	NN
60025	2409	23	for	for	IN
60025	2409	24	the	the	DT
60025	2409	25	stuffing	stuffing	NN
60025	2409	26	to	to	TO
60025	2409	27	swell	swell	VB
60025	2409	28	.	.	.
60025	2410	1	Reserve	reserve	VB
60025	2410	2	the	the	DT
60025	2410	3	livers	liver	NNS
60025	2410	4	,	,	,
60025	2410	5	gizzards	gizzard	NNS
60025	2410	6	,	,	,
60025	2410	7	and	and	CC
60025	2410	8	hearts	heart	NNS
60025	2410	9	to	to	TO
60025	2410	10	put	put	VB
60025	2410	11	in	in	IN
60025	2410	12	the	the	DT
60025	2410	13	gravy	gravy	NN
60025	2410	14	.	.	.
60025	2411	1	Tie	tie	VB
60025	2411	2	the	the	DT
60025	2411	3	bodies	body	NNS
60025	2411	4	of	of	IN
60025	2411	5	the	the	DT
60025	2411	6	ducks	duck	NNS
60025	2411	7	firmly	firmly	RB
60025	2411	8	round	round	VBP
60025	2411	9	with	with	IN
60025	2411	10	strings	string	NNS
60025	2411	11	,	,	,
60025	2411	12	(	(	-LRB-
60025	2411	13	which	which	WDT
60025	2411	14	should	should	MD
60025	2411	15	be	be	VB
60025	2411	16	wetted	wet	VBN
60025	2411	17	or	or	CC
60025	2411	18	buttered	butter	VBN
60025	2411	19	to	to	TO
60025	2411	20	keep	keep	VB
60025	2411	21	them	-PRON-	PRP
60025	2411	22	from	from	IN
60025	2411	23	burning	burn	VBG
60025	2411	24	,	,	,
60025	2411	25	)	)	-RRB-
60025	2411	26	and	and	CC
60025	2411	27	put	put	VBD
60025	2411	28	them	-PRON-	PRP
60025	2411	29	on	on	IN
60025	2411	30	the	the	DT
60025	2411	31	spit	spit	NN
60025	2411	32	before	before	IN
60025	2411	33	a	a	DT
60025	2411	34	clear	clear	JJ
60025	2411	35	brisk	brisk	JJ
60025	2411	36	fire	fire	NN
60025	2411	37	.	.	.
60025	2412	1	Baste	baste	IN
60025	2412	2	them	-PRON-	PRP
60025	2412	3	first	first	RB
60025	2412	4	with	with	IN
60025	2412	5	a	a	DT
60025	2412	6	little	little	JJ
60025	2412	7	salt	salt	NN
60025	2412	8	and	and	CC
60025	2412	9	water	water	NN
60025	2412	10	,	,	,
60025	2412	11	and	and	CC
60025	2412	12	then	then	RB
60025	2412	13	with	with	IN
60025	2412	14	their	-PRON-	PRP$
60025	2412	15	own	own	JJ
60025	2412	16	gravy	gravy	NN
60025	2412	17	,	,	,
60025	2412	18	dredging	dredge	VBG
60025	2412	19	them	-PRON-	PRP
60025	2412	20	lightly	lightly	RB
60025	2412	21	with	with	IN
60025	2412	22	flour	flour	NN
60025	2412	23	at	at	IN
60025	2412	24	the	the	DT
60025	2412	25	last	last	JJ
60025	2412	26	.	.	.
60025	2413	1	They	-PRON-	PRP
60025	2413	2	will	will	MD
60025	2413	3	be	be	VB
60025	2413	4	done	do	VBN
60025	2413	5	in	in	IN
60025	2413	6	about	about	RB
60025	2413	7	an	an	DT
60025	2413	8	hour	hour	NN
60025	2413	9	.	.	.
60025	2414	1	After	after	IN
60025	2414	2	boiling	boil	VBG
60025	2414	3	the	the	DT
60025	2414	4	livers	liver	NNS
60025	2414	5	,	,	,
60025	2414	6	gizzards	gizzard	NNS
60025	2414	7	and	and	CC
60025	2414	8	hearts	heart	NNS
60025	2414	9	,	,	,
60025	2414	10	chop	chop	VB
60025	2414	11	them	-PRON-	PRP
60025	2414	12	,	,	,
60025	2414	13	and	and	CC
60025	2414	14	put	put	VBD
60025	2414	15	them	-PRON-	PRP
60025	2414	16	into	into	IN
60025	2414	17	the	the	DT
60025	2414	18	gravy	gravy	NN
60025	2414	19	;	;	,
60025	2414	20	having	have	VBG
60025	2414	21	first	first	RB
60025	2414	22	skimmed	skim	VBN
60025	2414	23	it	-PRON-	PRP
60025	2414	24	,	,	,
60025	2414	25	and	and	CC
60025	2414	26	thickened	thicken	VBD
60025	2414	27	it	-PRON-	PRP
60025	2414	28	with	with	IN
60025	2414	29	a	a	DT
60025	2414	30	little	little	JJ
60025	2414	31	browned	browned	JJ
60025	2414	32	flour	flour	NN
60025	2414	33	.	.	.
60025	2415	1	Send	send	VB
60025	2415	2	to	to	TO
60025	2415	3	table	table	NN
60025	2415	4	with	with	IN
60025	2415	5	the	the	DT
60025	2415	6	ducks	duck	NNS
60025	2415	7	a	a	DT
60025	2415	8	small	small	JJ
60025	2415	9	tureen	tureen	NN
60025	2415	10	of	of	IN
60025	2415	11	onion	onion	NN
60025	2415	12	-	-	HYPH
60025	2415	13	sauce	sauce	NN
60025	2415	14	with	with	IN
60025	2415	15	chopped	chop	VBN
60025	2415	16	sage	sage	NN
60025	2415	17	leaves	leave	NNS
60025	2415	18	in	in	IN
60025	2415	19	it	-PRON-	PRP
60025	2415	20	.	.	.
60025	2416	1	Accompany	accompany	VB
60025	2416	2	them	-PRON-	PRP
60025	2416	3	also	also	RB
60025	2416	4	with	with	IN
60025	2416	5	stewed	stew	VBN
60025	2416	6	cranberries	cranberry	NNS
60025	2416	7	and	and	CC
60025	2416	8	green	green	JJ
60025	2416	9	peas	pea	NNS
60025	2416	10	,	,	,
60025	2416	11	if	if	IN
60025	2416	12	in	in	IN
60025	2416	13	season	season	NN
60025	2416	14	.	.	.
60025	2417	1	Canvas	canvas	NN
60025	2417	2	-	-	HYPH
60025	2417	3	back	back	RP
60025	2417	4	ducks	duck	NNS
60025	2417	5	are	be	VBP
60025	2417	6	roasted	roast	VBN
60025	2417	7	in	in	IN
60025	2417	8	the	the	DT
60025	2417	9	same	same	JJ
60025	2417	10	manner	manner	NN
60025	2417	11	,	,	,
60025	2417	12	omitting	omit	VBG
60025	2417	13	the	the	DT
60025	2417	14	stuffing	stuffing	NN
60025	2417	15	.	.	.
60025	2418	1	They	-PRON-	PRP
60025	2418	2	will	will	MD
60025	2418	3	generally	generally	RB
60025	2418	4	be	be	VB
60025	2418	5	done	do	VBN
60025	2418	6	enough	enough	RB
60025	2418	7	in	in	IN
60025	2418	8	three	three	CD
60025	2418	9	quarters	quarter	NNS
60025	2418	10	of	of	IN
60025	2418	11	an	an	DT
60025	2418	12	hour	hour	NN
60025	2418	13	.	.	.
60025	2419	1	Send	send	VB
60025	2419	2	currant	currant	NN
60025	2419	3	jelly	jelly	RB
60025	2419	4	to	to	TO
60025	2419	5	table	table	NN
60025	2419	6	with	with	IN
60025	2419	7	them	-PRON-	PRP
60025	2419	8	,	,	,
60025	2419	9	and	and	CC
60025	2419	10	have	have	VBP
60025	2419	11	heaters	heater	NNS
60025	2419	12	to	to	TO
60025	2419	13	place	place	VB
60025	2419	14	under	under	IN
60025	2419	15	the	the	DT
60025	2419	16	plates	plate	NNS
60025	2419	17	.	.	.
60025	2420	1	Add	add	VB
60025	2420	2	to	to	IN
60025	2420	3	the	the	DT
60025	2420	4	gravy	gravy	NN
60025	2420	5	a	a	DT
60025	2420	6	little	little	JJ
60025	2420	7	cayenne	cayenne	NN
60025	2420	8	,	,	,
60025	2420	9	and	and	CC
60025	2420	10	a	a	DT
60025	2420	11	large	large	JJ
60025	2420	12	wine	wine	NN
60025	2420	13	-	-	HYPH
60025	2420	14	glass	glass	NN
60025	2420	15	of	of	IN
60025	2420	16	claret	claret	NN
60025	2420	17	or	or	CC
60025	2420	18	port	port	NN
60025	2420	19	.	.	.
60025	2421	1	Other	other	JJ
60025	2421	2	wild	wild	JJ
60025	2421	3	ducks	duck	NNS
60025	2421	4	and	and	CC
60025	2421	5	teal	teal	NN
60025	2421	6	may	may	MD
60025	2421	7	be	be	VB
60025	2421	8	roasted	roast	VBN
60025	2421	9	in	in	IN
60025	2421	10	about	about	RB
60025	2421	11	half	half	PDT
60025	2421	12	an	an	DT
60025	2421	13	hour	hour	NN
60025	2421	14	.	.	.
60025	2422	1	Before	before	IN
60025	2422	2	roasting	roast	VBG
60025	2422	3	,	,	,
60025	2422	4	parboil	parboil	VB
60025	2422	5	them	-PRON-	PRP
60025	2422	6	with	with	IN
60025	2422	7	a	a	DT
60025	2422	8	large	large	JJ
60025	2422	9	carrot	carrot	NN
60025	2422	10	inside	inside	IN
60025	2422	11	their	-PRON-	PRP$
60025	2422	12	bodies	body	NNS
60025	2422	13	.	.	.
60025	2423	1	This	this	DT
60025	2423	2	will	will	MD
60025	2423	3	draw	draw	VB
60025	2423	4	all	all	PDT
60025	2423	5	the	the	DT
60025	2423	6	fishy	fishy	JJ
60025	2423	7	or	or	CC
60025	2423	8	sedgy	sedgy	JJ
60025	2423	9	taste	taste	NN
60025	2423	10	that	that	WDT
60025	2423	11	may	may	MD
60025	2423	12	be	be	VB
60025	2423	13	about	about	IN
60025	2423	14	the	the	DT
60025	2423	15	ducks	duck	NNS
60025	2423	16	.	.	.
60025	2424	1	Then	then	RB
60025	2424	2	throw	throw	VB
60025	2424	3	away	away	RB
60025	2424	4	the	the	DT
60025	2424	5	carrot	carrot	NN
60025	2424	6	,	,	,
60025	2424	7	and	and	CC
60025	2424	8	lay	lie	VBD
60025	2424	9	them	-PRON-	PRP
60025	2424	10	in	in	IN
60025	2424	11	fresh	fresh	JJ
60025	2424	12	water	water	NN
60025	2424	13	.	.	.
60025	2425	1	You	-PRON-	PRP
60025	2425	2	may	may	MD
60025	2425	3	serve	serve	VB
60025	2425	4	up	up	RP
60025	2425	5	with	with	IN
60025	2425	6	wild	wild	JJ
60025	2425	7	ducks	duck	NNS
60025	2425	8	,	,	,
60025	2425	9	&	&	CC
60025	2425	10	c.	c.	NNP
60025	2425	11	orange	orange	NNP
60025	2425	12	-	-	HYPH
60025	2425	13	sauce	sauce	NN
60025	2425	14	,	,	,
60025	2425	15	which	which	WDT
60025	2425	16	is	be	VBZ
60025	2425	17	made	make	VBN
60025	2425	18	by	by	IN
60025	2425	19	boiling	boil	VBG
60025	2425	20	in	in	RP
60025	2425	21	a	a	DT
60025	2425	22	little	little	JJ
60025	2425	23	water	water	NN
60025	2425	24	two	two	CD
60025	2425	25	large	large	JJ
60025	2425	26	sweet	sweet	JJ
60025	2425	27	oranges	orange	NNS
60025	2425	28	cut	cut	VBN
60025	2425	29	into	into	IN
60025	2425	30	slices	slice	NNS
60025	2425	31	,	,	,
60025	2425	32	having	have	VBG
60025	2425	33	first	first	RB
60025	2425	34	removed	remove	VBN
60025	2425	35	the	the	DT
60025	2425	36	rind	rind	NN
60025	2425	37	.	.	.
60025	2426	1	When	when	WRB
60025	2426	2	the	the	DT
60025	2426	3	pulp	pulp	NN
60025	2426	4	is	be	VBZ
60025	2426	5	all	all	DT
60025	2426	6	dissolved	dissolve	VBN
60025	2426	7	,	,	,
60025	2426	8	strain	strain	VB
60025	2426	9	and	and	CC
60025	2426	10	press	press	VB
60025	2426	11	it	-PRON-	PRP
60025	2426	12	through	through	IN
60025	2426	13	a	a	DT
60025	2426	14	sieve	sieve	NN
60025	2426	15	,	,	,
60025	2426	16	and	and	CC
60025	2426	17	add	add	VB
60025	2426	18	to	to	IN
60025	2426	19	it	-PRON-	PRP
60025	2426	20	the	the	DT
60025	2426	21	juice	juice	NN
60025	2426	22	of	of	IN
60025	2426	23	two	two	CD
60025	2426	24	more	more	JJR
60025	2426	25	oranges	orange	NNS
60025	2426	26	,	,	,
60025	2426	27	and	and	CC
60025	2426	28	a	a	DT
60025	2426	29	little	little	JJ
60025	2426	30	sugar	sugar	NN
60025	2426	31	.	.	.
60025	2427	1	Send	send	VB
60025	2427	2	it	-PRON-	PRP
60025	2427	3	to	to	TO
60025	2427	4	table	table	VB
60025	2427	5	either	either	CC
60025	2427	6	warm	warm	JJ
60025	2427	7	or	or	CC
60025	2427	8	cold	cold	JJ
60025	2427	9	.	.	.
60025	2428	1	STEWED	STEWED	NNP
60025	2428	2	DUCK	DUCK	NNP
60025	2428	3	.	.	.
60025	2429	1	Half	half	RB
60025	2429	2	roast	roast	NN
60025	2429	3	a	a	DT
60025	2429	4	large	large	JJ
60025	2429	5	duck	duck	NN
60025	2429	6	.	.	.
60025	2430	1	Cut	cut	VB
60025	2430	2	it	-PRON-	PRP
60025	2430	3	up	up	RP
60025	2430	4	,	,	,
60025	2430	5	and	and	CC
60025	2430	6	put	put	VBD
60025	2430	7	it	-PRON-	PRP
60025	2430	8	into	into	IN
60025	2430	9	a	a	DT
60025	2430	10	stew	stew	NN
60025	2430	11	-	-	HYPH
60025	2430	12	pan	pan	NN
60025	2430	13	with	with	IN
60025	2430	14	a	a	DT
60025	2430	15	pint	pint	NN
60025	2430	16	of	of	IN
60025	2430	17	beef	beef	NN
60025	2430	18	-	-	HYPH
60025	2430	19	gravy	gravy	NN
60025	2430	20	,	,	,
60025	2430	21	or	or	CC
60025	2430	22	dripping	dripping	NN
60025	2430	23	of	of	IN
60025	2430	24	roast	roast	NN
60025	2430	25	-	-	HYPH
60025	2430	26	beef	beef	NN
60025	2430	27	.	.	.
60025	2431	1	Have	have	VBP
60025	2431	2	ready	ready	JJ
60025	2431	3	two	two	CD
60025	2431	4	boiled	boil	VBN
60025	2431	5	onions	onion	NNS
60025	2431	6	,	,	,
60025	2431	7	half	half	PDT
60025	2431	8	a	a	DT
60025	2431	9	handful	handful	NN
60025	2431	10	of	of	IN
60025	2431	11	sage	sage	NN
60025	2431	12	leaves	leave	NNS
60025	2431	13	,	,	,
60025	2431	14	and	and	CC
60025	2431	15	two	two	CD
60025	2431	16	leaves	leave	NNS
60025	2431	17	of	of	IN
60025	2431	18	mint	mint	NN
60025	2431	19	,	,	,
60025	2431	20	all	all	DT
60025	2431	21	chopped	chop	VBN
60025	2431	22	very	very	RB
60025	2431	23	fine	fine	JJ
60025	2431	24	and	and	CC
60025	2431	25	seasoned	season	VBN
60025	2431	26	with	with	IN
60025	2431	27	pepper	pepper	NN
60025	2431	28	and	and	CC
60025	2431	29	salt	salt	NN
60025	2431	30	.	.	.
60025	2432	1	Lay	lay	VB
60025	2432	2	these	these	DT
60025	2432	3	ingredients	ingredient	NNS
60025	2432	4	over	over	IN
60025	2432	5	the	the	DT
60025	2432	6	duck	duck	NN
60025	2432	7	.	.	.
60025	2433	1	Stew	stew	VB
60025	2433	2	it	-PRON-	PRP
60025	2433	3	slowly	slowly	RB
60025	2433	4	for	for	IN
60025	2433	5	a	a	DT
60025	2433	6	quarter	quarter	NN
60025	2433	7	of	of	IN
60025	2433	8	an	an	DT
60025	2433	9	hour	hour	NN
60025	2433	10	.	.	.
60025	2434	1	Then	then	RB
60025	2434	2	put	put	VB
60025	2434	3	in	in	RP
60025	2434	4	a	a	DT
60025	2434	5	quart	quart	NN
60025	2434	6	of	of	IN
60025	2434	7	young	young	JJ
60025	2434	8	green	green	JJ
60025	2434	9	peas	pea	NNS
60025	2434	10	.	.	.
60025	2435	1	Cover	cover	VB
60025	2435	2	it	-PRON-	PRP
60025	2435	3	closely	closely	RB
60025	2435	4	,	,	,
60025	2435	5	and	and	CC
60025	2435	6	simmer	simmer	VB
60025	2435	7	it	-PRON-	PRP
60025	2435	8	half	half	PDT
60025	2435	9	an	an	DT
60025	2435	10	hour	hour	NN
60025	2435	11	longer	long	RBR
60025	2435	12	,	,	,
60025	2435	13	till	till	IN
60025	2435	14	the	the	DT
60025	2435	15	peas	pea	NNS
60025	2435	16	are	be	VBP
60025	2435	17	quite	quite	RB
60025	2435	18	soft	soft	JJ
60025	2435	19	.	.	.
60025	2436	1	Then	then	RB
60025	2436	2	add	add	VB
60025	2436	3	a	a	DT
60025	2436	4	piece	piece	NN
60025	2436	5	of	of	IN
60025	2436	6	butter	butter	NN
60025	2436	7	rolled	roll	VBN
60025	2436	8	in	in	IN
60025	2436	9	flour	flour	NN
60025	2436	10	;	;	:
60025	2436	11	quicken	quicken	VB
60025	2436	12	the	the	DT
60025	2436	13	fire	fire	NN
60025	2436	14	,	,	,
60025	2436	15	and	and	CC
60025	2436	16	give	give	VB
60025	2436	17	it	-PRON-	PRP
60025	2436	18	one	one	CD
60025	2436	19	boil	boil	NN
60025	2436	20	.	.	.
60025	2437	1	Serve	serve	VB
60025	2437	2	up	up	RP
60025	2437	3	all	all	RB
60025	2437	4	together	together	RB
60025	2437	5	.	.	.
60025	2438	1	A	a	DT
60025	2438	2	cold	cold	JJ
60025	2438	3	duck	duck	NN
60025	2438	4	that	that	WDT
60025	2438	5	has	have	VBZ
60025	2438	6	been	be	VBN
60025	2438	7	under	under	RB
60025	2438	8	-	-	HYPH
60025	2438	9	done	do	VBN
60025	2438	10	may	may	MD
60025	2438	11	be	be	VB
60025	2438	12	stewed	stew	VBN
60025	2438	13	in	in	IN
60025	2438	14	this	this	DT
60025	2438	15	manner	manner	NN
60025	2438	16	.	.	.
60025	2439	1	TO	to	IN
60025	2439	2	HASH	HASH	NNP
60025	2439	3	A	A	NNP
60025	2439	4	DUCK	duck	NN
60025	2439	5	.	.	.
60025	2440	1	Cut	cut	VB
60025	2440	2	up	up	RP
60025	2440	3	the	the	DT
60025	2440	4	duck	duck	NN
60025	2440	5	and	and	CC
60025	2440	6	season	season	VB
60025	2440	7	it	-PRON-	PRP
60025	2440	8	with	with	IN
60025	2440	9	pepper	pepper	NN
60025	2440	10	and	and	CC
60025	2440	11	mixed	mixed	JJ
60025	2440	12	spices	spice	NNS
60025	2440	13	.	.	.
60025	2441	1	Have	have	VBP
60025	2441	2	ready	ready	JJ
60025	2441	3	some	some	DT
60025	2441	4	thin	thin	JJ
60025	2441	5	slices	slice	NNS
60025	2441	6	of	of	IN
60025	2441	7	cold	cold	JJ
60025	2441	8	ham	ham	NN
60025	2441	9	or	or	CC
60025	2441	10	bacon	bacon	NN
60025	2441	11	.	.	.
60025	2442	1	Place	place	VB
60025	2442	2	a	a	DT
60025	2442	3	layer	layer	NN
60025	2442	4	of	of	IN
60025	2442	5	them	-PRON-	PRP
60025	2442	6	in	in	IN
60025	2442	7	a	a	DT
60025	2442	8	stew	stew	NN
60025	2442	9	-	-	HYPH
60025	2442	10	pan	pan	NN
60025	2442	11	;	;	:
60025	2442	12	then	then	RB
60025	2442	13	put	put	VBD
60025	2442	14	in	in	RP
60025	2442	15	the	the	DT
60025	2442	16	duck	duck	NN
60025	2442	17	and	and	CC
60025	2442	18	cover	cover	VB
60025	2442	19	it	-PRON-	PRP
60025	2442	20	with	with	IN
60025	2442	21	ham	ham	NNP
60025	2442	22	.	.	.
60025	2443	1	Add	add	VB
60025	2443	2	just	just	RB
60025	2443	3	water	water	NN
60025	2443	4	enough	enough	RB
60025	2443	5	to	to	TO
60025	2443	6	moisten	moisten	VB
60025	2443	7	it	-PRON-	PRP
60025	2443	8	,	,	,
60025	2443	9	and	and	CC
60025	2443	10	pour	pour	VB
60025	2443	11	over	over	IN
60025	2443	12	all	all	PDT
60025	2443	13	a	a	DT
60025	2443	14	large	large	JJ
60025	2443	15	glass	glass	NN
60025	2443	16	of	of	IN
60025	2443	17	red	red	JJ
60025	2443	18	wine	wine	NN
60025	2443	19	.	.	.
60025	2444	1	Cover	cover	VB
60025	2444	2	the	the	DT
60025	2444	3	pan	pan	NN
60025	2444	4	closely	closely	RB
60025	2444	5	and	and	CC
60025	2444	6	let	let	VB
60025	2444	7	it	-PRON-	PRP
60025	2444	8	stew	stew	VB
60025	2444	9	for	for	IN
60025	2444	10	an	an	DT
60025	2444	11	hour	hour	NN
60025	2444	12	.	.	.
60025	2445	1	Have	have	VBP
60025	2445	2	ready	ready	JJ
60025	2445	3	a	a	DT
60025	2445	4	quart	quart	NN
60025	2445	5	or	or	CC
60025	2445	6	more	more	JJR
60025	2445	7	of	of	IN
60025	2445	8	green	green	JJ
60025	2445	9	peas	pea	NNS
60025	2445	10	,	,	,
60025	2445	11	boiled	boil	VBN
60025	2445	12	tender	tender	NN
60025	2445	13	,	,	,
60025	2445	14	drained	drain	VBD
60025	2445	15	,	,	,
60025	2445	16	and	and	CC
60025	2445	17	mixed	mix	VBN
60025	2445	18	with	with	IN
60025	2445	19	butter	butter	NN
60025	2445	20	and	and	CC
60025	2445	21	pepper	pepper	NN
60025	2445	22	.	.	.
60025	2446	1	Lay	lay	VB
60025	2446	2	them	-PRON-	PRP
60025	2446	3	round	round	IN
60025	2446	4	the	the	DT
60025	2446	5	hashed	hashed	JJ
60025	2446	6	duck	duck	NN
60025	2446	7	.	.	.
60025	2447	1	If	if	IN
60025	2447	2	you	-PRON-	PRP
60025	2447	3	hash	hash	VBP
60025	2447	4	a	a	DT
60025	2447	5	cold	cold	JJ
60025	2447	6	duck	duck	NN
60025	2447	7	in	in	IN
60025	2447	8	this	this	DT
60025	2447	9	manner	manner	NN
60025	2447	10	,	,	,
60025	2447	11	a	a	DT
60025	2447	12	quarter	quarter	NN
60025	2447	13	of	of	IN
60025	2447	14	an	an	DT
60025	2447	15	hour	hour	NN
60025	2447	16	will	will	MD
60025	2447	17	be	be	VB
60025	2447	18	sufficient	sufficient	JJ
60025	2447	19	for	for	IN
60025	2447	20	stewing	stew	VBG
60025	2447	21	it	-PRON-	PRP
60025	2447	22	;	;	:
60025	2447	23	it	-PRON-	PRP
60025	2447	24	having	have	VBG
60025	2447	25	been	be	VBN
60025	2447	26	cooked	cook	VBN
60025	2447	27	already	already	RB
60025	2447	28	.	.	.
60025	2448	1	TO	to	TO
60025	2448	2	ROAST	ROAST	NNP
60025	2448	3	A	a	DT
60025	2448	4	GOOSE	GOOSE	NNP
60025	2448	5	.	.	.
60025	2449	1	Having	have	VBG
60025	2449	2	drawn	draw	VBN
60025	2449	3	and	and	CC
60025	2449	4	singed	singe	VBD
60025	2449	5	the	the	DT
60025	2449	6	goose	goose	NN
60025	2449	7	,	,	,
60025	2449	8	wipe	wipe	VB
60025	2449	9	out	out	RP
60025	2449	10	the	the	DT
60025	2449	11	inside	inside	NN
60025	2449	12	with	with	IN
60025	2449	13	a	a	DT
60025	2449	14	cloth	cloth	NN
60025	2449	15	,	,	,
60025	2449	16	and	and	CC
60025	2449	17	sprinkle	sprinkle	VB
60025	2449	18	in	in	IN
60025	2449	19	some	some	DT
60025	2449	20	pepper	pepper	NN
60025	2449	21	and	and	CC
60025	2449	22	salt	salt	NN
60025	2449	23	.	.	.
60025	2450	1	Make	make	VB
60025	2450	2	a	a	DT
60025	2450	3	stuffing	stuffing	NN
60025	2450	4	of	of	IN
60025	2450	5	four	four	CD
60025	2450	6	good	good	JJ
60025	2450	7	sized	sized	JJ
60025	2450	8	onions	onion	NNS
60025	2450	9	minced	mince	VBD
60025	2450	10	fine	fine	JJ
60025	2450	11	,	,	,
60025	2450	12	and	and	CC
60025	2450	13	half	half	PDT
60025	2450	14	their	-PRON-	PRP$
60025	2450	15	quantity	quantity	NN
60025	2450	16	of	of	IN
60025	2450	17	green	green	JJ
60025	2450	18	sage	sage	NN
60025	2450	19	leaves	leave	NNS
60025	2450	20	minced	mince	VBN
60025	2450	21	also	also	RB
60025	2450	22	,	,	,
60025	2450	23	a	a	DT
60025	2450	24	large	large	JJ
60025	2450	25	tea	tea	NN
60025	2450	26	-	-	HYPH
60025	2450	27	cupful	cupful	JJ
60025	2450	28	of	of	IN
60025	2450	29	grated	grate	VBN
60025	2450	30	bread	bread	NN
60025	2450	31	-	-	HYPH
60025	2450	32	crumbs	crumb	NNS
60025	2450	33	,	,	,
60025	2450	34	a	a	DT
60025	2450	35	piece	piece	NN
60025	2450	36	of	of	IN
60025	2450	37	butter	butter	NN
60025	2450	38	the	the	DT
60025	2450	39	size	size	NN
60025	2450	40	of	of	IN
60025	2450	41	a	a	DT
60025	2450	42	walnut	walnut	NN
60025	2450	43	,	,	,
60025	2450	44	and	and	CC
60025	2450	45	the	the	DT
60025	2450	46	beaten	beat	VBN
60025	2450	47	yolks	yolk	NNS
60025	2450	48	of	of	IN
60025	2450	49	two	two	CD
60025	2450	50	eggs	egg	NNS
60025	2450	51	,	,	,
60025	2450	52	with	with	IN
60025	2450	53	a	a	DT
60025	2450	54	little	little	JJ
60025	2450	55	pepper	pepper	NN
60025	2450	56	and	and	CC
60025	2450	57	salt	salt	NN
60025	2450	58	.	.	.
60025	2451	1	Mix	mix	VB
60025	2451	2	the	the	DT
60025	2451	3	whole	whole	NN
60025	2451	4	together	together	RB
60025	2451	5	,	,	,
60025	2451	6	and	and	CC
60025	2451	7	incorporate	incorporate	VB
60025	2451	8	them	-PRON-	PRP
60025	2451	9	well	well	RB
60025	2451	10	.	.	.
60025	2452	1	Put	put	VB
60025	2452	2	the	the	DT
60025	2452	3	stuffing	stuffing	NN
60025	2452	4	into	into	IN
60025	2452	5	the	the	DT
60025	2452	6	goose	goose	NN
60025	2452	7	,	,	,
60025	2452	8	and	and	CC
60025	2452	9	press	press	VB
60025	2452	10	it	-PRON-	PRP
60025	2452	11	in	in	IN
60025	2452	12	hard	hard	RB
60025	2452	13	;	;	:
60025	2452	14	but	but	CC
60025	2452	15	do	do	VBP
60025	2452	16	not	not	RB
60025	2452	17	entirely	entirely	RB
60025	2452	18	fill	fill	VB
60025	2452	19	up	up	RP
60025	2452	20	the	the	DT
60025	2452	21	cavity	cavity	NN
60025	2452	22	,	,	,
60025	2452	23	as	as	IN
60025	2452	24	the	the	DT
60025	2452	25	mixture	mixture	NN
60025	2452	26	will	will	MD
60025	2452	27	swell	swell	VB
60025	2452	28	in	in	IN
60025	2452	29	cooking	cooking	NN
60025	2452	30	.	.	.
60025	2453	1	Tie	tie	VB
60025	2453	2	the	the	DT
60025	2453	3	goose	goose	NN
60025	2453	4	securely	securely	RB
60025	2453	5	round	round	RB
60025	2453	6	with	with	IN
60025	2453	7	a	a	DT
60025	2453	8	greased	grease	VBN
60025	2453	9	or	or	CC
60025	2453	10	wetted	wet	VBN
60025	2453	11	string	string	NN
60025	2453	12	;	;	:
60025	2453	13	and	and	CC
60025	2453	14	paper	paper	VB
60025	2453	15	the	the	DT
60025	2453	16	breast	breast	NN
60025	2453	17	to	to	TO
60025	2453	18	prevent	prevent	VB
60025	2453	19	it	-PRON-	PRP
60025	2453	20	from	from	IN
60025	2453	21	scorching	scorch	VBG
60025	2453	22	.	.	.
60025	2454	1	Fasten	fasten	RB
60025	2454	2	the	the	DT
60025	2454	3	goose	goose	NN
60025	2454	4	on	on	IN
60025	2454	5	the	the	DT
60025	2454	6	spit	spit	NN
60025	2454	7	at	at	IN
60025	2454	8	both	both	DT
60025	2454	9	ends	end	NNS
60025	2454	10	.	.	.
60025	2455	1	The	the	DT
60025	2455	2	fire	fire	NN
60025	2455	3	must	must	MD
60025	2455	4	be	be	VB
60025	2455	5	brisk	brisk	JJ
60025	2455	6	and	and	CC
60025	2455	7	well	well	UH
60025	2455	8	kept	keep	VBD
60025	2455	9	up	up	RP
60025	2455	10	.	.	.
60025	2456	1	It	-PRON-	PRP
60025	2456	2	will	will	MD
60025	2456	3	require	require	VB
60025	2456	4	from	from	IN
60025	2456	5	two	two	CD
60025	2456	6	hours	hour	NNS
60025	2456	7	to	to	IN
60025	2456	8	two	two	CD
60025	2456	9	and	and	CC
60025	2456	10	a	a	DT
60025	2456	11	half	half	NN
60025	2456	12	to	to	TO
60025	2456	13	roast	roast	VB
60025	2456	14	.	.	.
60025	2457	1	Baste	baste	IN
60025	2457	2	it	-PRON-	PRP
60025	2457	3	at	at	IN
60025	2457	4	first	first	RB
60025	2457	5	with	with	IN
60025	2457	6	a	a	DT
60025	2457	7	little	little	JJ
60025	2457	8	salt	salt	NN
60025	2457	9	and	and	CC
60025	2457	10	water	water	NN
60025	2457	11	,	,	,
60025	2457	12	and	and	CC
60025	2457	13	then	then	RB
60025	2457	14	with	with	IN
60025	2457	15	its	-PRON-	PRP$
60025	2457	16	own	own	JJ
60025	2457	17	gravy	gravy	NN
60025	2457	18	.	.	.
60025	2458	1	Take	take	VB
60025	2458	2	off	off	RP
60025	2458	3	the	the	DT
60025	2458	4	paper	paper	NN
60025	2458	5	when	when	WRB
60025	2458	6	the	the	DT
60025	2458	7	goose	goose	NN
60025	2458	8	is	be	VBZ
60025	2458	9	about	about	RB
60025	2458	10	half	half	RB
60025	2458	11	done	do	VBN
60025	2458	12	,	,	,
60025	2458	13	and	and	CC
60025	2458	14	dredge	dredge	VB
60025	2458	15	it	-PRON-	PRP
60025	2458	16	with	with	IN
60025	2458	17	a	a	DT
60025	2458	18	little	little	JJ
60025	2458	19	flour	flour	NN
60025	2458	20	towards	towards	IN
60025	2458	21	the	the	DT
60025	2458	22	last	last	JJ
60025	2458	23	.	.	.
60025	2459	1	Having	have	VBG
60025	2459	2	parboiled	parboil	VBN
60025	2459	3	the	the	DT
60025	2459	4	liver	liver	NN
60025	2459	5	and	and	CC
60025	2459	6	heart	heart	NN
60025	2459	7	,	,	,
60025	2459	8	chop	chop	VB
60025	2459	9	them	-PRON-	PRP
60025	2459	10	and	and	CC
60025	2459	11	put	put	VBD
60025	2459	12	them	-PRON-	PRP
60025	2459	13	into	into	IN
60025	2459	14	the	the	DT
60025	2459	15	gravy	gravy	NN
60025	2459	16	,	,	,
60025	2459	17	which	which	WDT
60025	2459	18	must	must	MD
60025	2459	19	be	be	VB
60025	2459	20	skimmed	skim	VBN
60025	2459	21	well	well	RB
60025	2459	22	and	and	CC
60025	2459	23	thickened	thicken	VBD
60025	2459	24	with	with	IN
60025	2459	25	a	a	DT
60025	2459	26	little	little	JJ
60025	2459	27	browned	browned	JJ
60025	2459	28	flour	flour	NN
60025	2459	29	.	.	.
60025	2460	1	Send	send	VB
60025	2460	2	apple	apple	NN
60025	2460	3	-	-	HYPH
60025	2460	4	sauce	sauce	NN
60025	2460	5	to	to	TO
60025	2460	6	table	table	NN
60025	2460	7	with	with	IN
60025	2460	8	the	the	DT
60025	2460	9	goose	goose	NN
60025	2460	10	;	;	:
60025	2460	11	also	also	RB
60025	2460	12	mashed	mash	VBD
60025	2460	13	potatoes	potato	NNS
60025	2460	14	.	.	.
60025	2461	1	A	a	DT
60025	2461	2	goose	goose	NN
60025	2461	3	may	may	MD
60025	2461	4	be	be	VB
60025	2461	5	stuffed	stuff	VBN
60025	2461	6	entirely	entirely	RB
60025	2461	7	with	with	IN
60025	2461	8	potatoes	potato	NNS
60025	2461	9	,	,	,
60025	2461	10	boiled	boil	VBN
60025	2461	11	and	and	CC
60025	2461	12	mashed	mash	VBD
60025	2461	13	with	with	IN
60025	2461	14	milk	milk	NN
60025	2461	15	,	,	,
60025	2461	16	butter	butter	NN
60025	2461	17	,	,	,
60025	2461	18	pepper	pepper	NN
60025	2461	19	and	and	CC
60025	2461	20	salt	salt	NN
60025	2461	21	.	.	.
60025	2462	1	You	-PRON-	PRP
60025	2462	2	may	may	MD
60025	2462	3	make	make	VB
60025	2462	4	a	a	DT
60025	2462	5	gravy	gravy	NN
60025	2462	6	of	of	IN
60025	2462	7	the	the	DT
60025	2462	8	giblets	giblet	NNS
60025	2462	9	,	,	,
60025	2462	10	that	that	DT
60025	2462	11	is	be	VBZ
60025	2462	12	the	the	DT
60025	2462	13	neck	neck	NN
60025	2462	14	,	,	,
60025	2462	15	pinions	pinion	NNS
60025	2462	16	,	,	,
60025	2462	17	liver	liver	NN
60025	2462	18	,	,	,
60025	2462	19	heart	heart	NN
60025	2462	20	and	and	CC
60025	2462	21	gizzard	gizzard	NNP
60025	2462	22	,	,	,
60025	2462	23	stewed	stew	VBN
60025	2462	24	in	in	IN
60025	2462	25	a	a	DT
60025	2462	26	little	little	JJ
60025	2462	27	water	water	NN
60025	2462	28	,	,	,
60025	2462	29	thickened	thicken	VBN
60025	2462	30	with	with	IN
60025	2462	31	butter	butter	NN
60025	2462	32	rolled	roll	VBN
60025	2462	33	in	in	IN
60025	2462	34	flour	flour	NN
60025	2462	35	,	,	,
60025	2462	36	and	and	CC
60025	2462	37	seasoned	season	VBN
60025	2462	38	with	with	IN
60025	2462	39	pepper	pepper	NN
60025	2462	40	and	and	CC
60025	2462	41	salt	salt	NN
60025	2462	42	.	.	.
60025	2463	1	Add	add	VB
60025	2463	2	a	a	DT
60025	2463	3	glass	glass	NN
60025	2463	4	of	of	IN
60025	2463	5	red	red	JJ
60025	2463	6	wine	wine	NN
60025	2463	7	.	.	.
60025	2464	1	Before	before	IN
60025	2464	2	you	-PRON-	PRP
60025	2464	3	send	send	VBP
60025	2464	4	it	-PRON-	PRP
60025	2464	5	to	to	IN
60025	2464	6	table	table	NN
60025	2464	7	,	,	,
60025	2464	8	take	take	VB
60025	2464	9	out	out	RP
60025	2464	10	all	all	DT
60025	2464	11	but	but	IN
60025	2464	12	the	the	DT
60025	2464	13	liver	liver	NN
60025	2464	14	and	and	CC
60025	2464	15	heart	heart	NN
60025	2464	16	;	;	:
60025	2464	17	mince	mince	VB
60025	2464	18	them	-PRON-	PRP
60025	2464	19	and	and	CC
60025	2464	20	leave	leave	VB
60025	2464	21	them	-PRON-	PRP
60025	2464	22	in	in	IN
60025	2464	23	the	the	DT
60025	2464	24	gravy	gravy	NN
60025	2464	25	.	.	.
60025	2465	1	This	this	DT
60025	2465	2	gravy	gravy	NN
60025	2465	3	is	be	VBZ
60025	2465	4	by	by	IN
60025	2465	5	many	many	JJ
60025	2465	6	preferred	prefer	VBN
60025	2465	7	to	to	IN
60025	2465	8	that	that	DT
60025	2465	9	which	which	WDT
60025	2465	10	comes	come	VBZ
60025	2465	11	from	from	IN
60025	2465	12	the	the	DT
60025	2465	13	goose	goose	NN
60025	2465	14	in	in	IN
60025	2465	15	roasting	roast	VBG
60025	2465	16	.	.	.
60025	2466	1	It	-PRON-	PRP
60025	2466	2	is	be	VBZ
60025	2466	3	well	well	JJ
60025	2466	4	to	to	TO
60025	2466	5	have	have	VB
60025	2466	6	both	both	DT
60025	2466	7	.	.	.
60025	2467	1	If	if	IN
60025	2467	2	a	a	DT
60025	2467	3	goose	goose	NN
60025	2467	4	is	be	VBZ
60025	2467	5	old	old	JJ
60025	2467	6	it	-PRON-	PRP
60025	2467	7	is	be	VBZ
60025	2467	8	useless	useless	JJ
60025	2467	9	to	to	TO
60025	2467	10	cook	cook	VB
60025	2467	11	it	-PRON-	PRP
60025	2467	12	,	,	,
60025	2467	13	as	as	IN
60025	2467	14	when	when	WRB
60025	2467	15	hard	hard	JJ
60025	2467	16	and	and	CC
60025	2467	17	tough	tough	JJ
60025	2467	18	it	-PRON-	PRP
60025	2467	19	can	can	MD
60025	2467	20	not	not	RB
60025	2467	21	be	be	VB
60025	2467	22	eaten	eat	VBN
60025	2467	23	.	.	.
60025	2468	1	A	a	DT
60025	2468	2	GOOSE	GOOSE	NNP
60025	2468	3	PIE	PIE	NNP
60025	2468	4	.	.	.
60025	2469	1	Cut	cut	VB
60025	2469	2	a	a	DT
60025	2469	3	fine	fine	JJ
60025	2469	4	large	large	JJ
60025	2469	5	young	young	JJ
60025	2469	6	goose	goose	NN
60025	2469	7	into	into	IN
60025	2469	8	eight	eight	CD
60025	2469	9	pieces	piece	NNS
60025	2469	10	,	,	,
60025	2469	11	and	and	CC
60025	2469	12	season	season	VB
60025	2469	13	it	-PRON-	PRP
60025	2469	14	with	with	IN
60025	2469	15	pepper	pepper	NN
60025	2469	16	.	.	.
60025	2470	1	Reserve	reserve	VB
60025	2470	2	the	the	DT
60025	2470	3	giblets	giblet	NNS
60025	2470	4	for	for	IN
60025	2470	5	gravy	gravy	NN
60025	2470	6	.	.	.
60025	2471	1	Take	take	VB
60025	2471	2	a	a	DT
60025	2471	3	smoked	smoke	VBN
60025	2471	4	tongue	tongue	NN
60025	2471	5	that	that	WDT
60025	2471	6	has	have	VBZ
60025	2471	7	been	be	VBN
60025	2471	8	all	all	DT
60025	2471	9	night	night	NN
60025	2471	10	in	in	IN
60025	2471	11	soak	soak	NNP
60025	2471	12	,	,	,
60025	2471	13	parboil	parboil	VB
60025	2471	14	it	-PRON-	PRP
60025	2471	15	,	,	,
60025	2471	16	peel	peel	VB
60025	2471	17	it	-PRON-	PRP
60025	2471	18	,	,	,
60025	2471	19	and	and	CC
60025	2471	20	cut	cut	VBD
60025	2471	21	it	-PRON-	PRP
60025	2471	22	into	into	IN
60025	2471	23	thick	thick	JJ
60025	2471	24	slices	slice	NNS
60025	2471	25	,	,	,
60025	2471	26	omitting	omit	VBG
60025	2471	27	the	the	DT
60025	2471	28	root	root	NN
60025	2471	29	,	,	,
60025	2471	30	which	which	WDT
60025	2471	31	you	-PRON-	PRP
60025	2471	32	must	must	MD
60025	2471	33	divide	divide	VB
60025	2471	34	into	into	IN
60025	2471	35	small	small	JJ
60025	2471	36	pieces	piece	NNS
60025	2471	37	,	,	,
60025	2471	38	and	and	CC
60025	2471	39	put	put	VBD
60025	2471	40	into	into	IN
60025	2471	41	a	a	DT
60025	2471	42	sauce	sauce	NN
60025	2471	43	-	-	HYPH
60025	2471	44	pan	pan	NN
60025	2471	45	with	with	IN
60025	2471	46	the	the	DT
60025	2471	47	giblets	giblet	NNS
60025	2471	48	and	and	CC
60025	2471	49	sufficient	sufficient	JJ
60025	2471	50	water	water	NN
60025	2471	51	to	to	TO
60025	2471	52	stew	stew	VB
60025	2471	53	them	-PRON-	PRP
60025	2471	54	slowly	slowly	RB
60025	2471	55	.	.	.
60025	2472	1	Make	make	VB
60025	2472	2	a	a	DT
60025	2472	3	nice	nice	JJ
60025	2472	4	paste	paste	NN
60025	2472	5	,	,	,
60025	2472	6	allowing	allow	VBG
60025	2472	7	a	a	DT
60025	2472	8	pound	pound	NN
60025	2472	9	and	and	CC
60025	2472	10	a	a	DT
60025	2472	11	half	half	NN
60025	2472	12	of	of	IN
60025	2472	13	butter	butter	NN
60025	2472	14	to	to	IN
60025	2472	15	three	three	CD
60025	2472	16	pounds	pound	NNS
60025	2472	17	of	of	IN
60025	2472	18	flour	flour	NN
60025	2472	19	.	.	.
60025	2473	1	Roll	roll	VB
60025	2473	2	it	-PRON-	PRP
60025	2473	3	out	out	RP
60025	2473	4	thick	thick	JJ
60025	2473	5	,	,	,
60025	2473	6	and	and	CC
60025	2473	7	line	line	NN
60025	2473	8	with	with	IN
60025	2473	9	it	-PRON-	PRP
60025	2473	10	the	the	DT
60025	2473	11	bottom	bottom	NN
60025	2473	12	and	and	CC
60025	2473	13	sides	side	NNS
60025	2473	14	of	of	IN
60025	2473	15	a	a	DT
60025	2473	16	deep	deep	JJ
60025	2473	17	dish	dish	NN
60025	2473	18	.	.	.
60025	2474	1	Fill	fill	VB
60025	2474	2	it	-PRON-	PRP
60025	2474	3	with	with	IN
60025	2474	4	the	the	DT
60025	2474	5	pieces	piece	NNS
60025	2474	6	of	of	IN
60025	2474	7	goose	goose	NN
60025	2474	8	,	,	,
60025	2474	9	and	and	CC
60025	2474	10	the	the	DT
60025	2474	11	slices	slice	NNS
60025	2474	12	of	of	IN
60025	2474	13	tongue	tongue	NN
60025	2474	14	.	.	.
60025	2475	1	Skim	Skim	NNP
60025	2475	2	the	the	DT
60025	2475	3	gravy	gravy	NN
60025	2475	4	you	-PRON-	PRP
60025	2475	5	have	have	VBP
60025	2475	6	drawn	draw	VBN
60025	2475	7	from	from	IN
60025	2475	8	the	the	DT
60025	2475	9	giblets	giblet	NNS
60025	2475	10	,	,	,
60025	2475	11	thicken	thicken	VB
60025	2475	12	it	-PRON-	PRP
60025	2475	13	with	with	IN
60025	2475	14	a	a	DT
60025	2475	15	little	little	JJ
60025	2475	16	browned	brown	VBN
60025	2475	17	flour	flour	NN
60025	2475	18	,	,	,
60025	2475	19	and	and	CC
60025	2475	20	pour	pour	VB
60025	2475	21	it	-PRON-	PRP
60025	2475	22	into	into	IN
60025	2475	23	the	the	DT
60025	2475	24	pie	pie	NN
60025	2475	25	dish	dish	NN
60025	2475	26	.	.	.
60025	2476	1	Then	then	RB
60025	2476	2	put	put	VB
60025	2476	3	on	on	RP
60025	2476	4	the	the	DT
60025	2476	5	lid	lid	NN
60025	2476	6	or	or	CC
60025	2476	7	upper	upper	JJ
60025	2476	8	crust	crust	NN
60025	2476	9	.	.	.
60025	2477	1	Notch	notch	NN
60025	2477	2	and	and	CC
60025	2477	3	ornament	ornament	VBD
60025	2477	4	it	-PRON-	PRP
60025	2477	5	handsomely	handsomely	RB
60025	2477	6	with	with	IN
60025	2477	7	leaves	leave	NNS
60025	2477	8	and	and	CC
60025	2477	9	flowers	flower	NNS
60025	2477	10	of	of	IN
60025	2477	11	paste	paste	NN
60025	2477	12	.	.	.
60025	2478	1	Bake	bake	VB
60025	2478	2	the	the	DT
60025	2478	3	pie	pie	NN
60025	2478	4	about	about	RB
60025	2478	5	three	three	CD
60025	2478	6	hours	hour	NNS
60025	2478	7	in	in	IN
60025	2478	8	a	a	DT
60025	2478	9	brisk	brisk	JJ
60025	2478	10	oven	oven	NN
60025	2478	11	.	.	.
60025	2479	1	In	in	IN
60025	2479	2	making	make	VBG
60025	2479	3	a	a	DT
60025	2479	4	large	large	JJ
60025	2479	5	goose	goose	NN
60025	2479	6	pie	pie	NN
60025	2479	7	you	-PRON-	PRP
60025	2479	8	may	may	MD
60025	2479	9	add	add	VB
60025	2479	10	a	a	DT
60025	2479	11	fowl	fowl	NN
60025	2479	12	,	,	,
60025	2479	13	or	or	CC
60025	2479	14	a	a	DT
60025	2479	15	pair	pair	NN
60025	2479	16	of	of	IN
60025	2479	17	pigeons	pigeon	NNS
60025	2479	18	,	,	,
60025	2479	19	or	or	CC
60025	2479	20	partridges,--all	partridges,--all	NNP
60025	2479	21	cut	cut	VBD
60025	2479	22	up	up	RP
60025	2479	23	.	.	.
60025	2480	1	A	a	DT
60025	2480	2	duck	duck	NN
60025	2480	3	pie	pie	NN
60025	2480	4	may	may	MD
60025	2480	5	be	be	VB
60025	2480	6	made	make	VBN
60025	2480	7	in	in	IN
60025	2480	8	the	the	DT
60025	2480	9	same	same	JJ
60025	2480	10	manner	manner	NN
60025	2480	11	.	.	.
60025	2481	1	Small	small	JJ
60025	2481	2	pies	pie	NNS
60025	2481	3	are	be	VBP
60025	2481	4	sometimes	sometimes	RB
60025	2481	5	made	make	VBN
60025	2481	6	of	of	IN
60025	2481	7	goose	goose	JJ
60025	2481	8	giblets	giblet	NNS
60025	2481	9	only	only	RB
60025	2481	10	.	.	.
60025	2482	1	A	a	DT
60025	2482	2	CHRISTMAS	CHRISTMAS	NNP
60025	2482	3	GOOSE	GOOSE	NNP
60025	2482	4	PIE	pie	NN
60025	2482	5	.	.	.
60025	2483	1	These	these	DT
60025	2483	2	pies	pie	NNS
60025	2483	3	are	be	VBP
60025	2483	4	always	always	RB
60025	2483	5	made	make	VBN
60025	2483	6	with	with	IN
60025	2483	7	a	a	DT
60025	2483	8	standing	stand	VBG
60025	2483	9	crust	crust	NN
60025	2483	10	.	.	.
60025	2484	1	Put	put	VB
60025	2484	2	into	into	IN
60025	2484	3	a	a	DT
60025	2484	4	sauce	sauce	NN
60025	2484	5	-	-	HYPH
60025	2484	6	pan	pan	NN
60025	2484	7	one	one	CD
60025	2484	8	pound	pound	NN
60025	2484	9	of	of	IN
60025	2484	10	butter	butter	NN
60025	2484	11	cut	cut	VBN
60025	2484	12	up	up	RP
60025	2484	13	,	,	,
60025	2484	14	and	and	CC
60025	2484	15	a	a	DT
60025	2484	16	pint	pint	NN
60025	2484	17	and	and	CC
60025	2484	18	a	a	DT
60025	2484	19	half	half	NN
60025	2484	20	of	of	IN
60025	2484	21	water	water	NN
60025	2484	22	;	;	:
60025	2484	23	stir	stir	VB
60025	2484	24	it	-PRON-	PRP
60025	2484	25	while	while	IN
60025	2484	26	it	-PRON-	PRP
60025	2484	27	is	be	VBZ
60025	2484	28	melting	melt	VBG
60025	2484	29	,	,	,
60025	2484	30	and	and	CC
60025	2484	31	let	let	VB
60025	2484	32	it	-PRON-	PRP
60025	2484	33	come	come	VB
60025	2484	34	to	to	IN
60025	2484	35	a	a	DT
60025	2484	36	boil	boil	NN
60025	2484	37	.	.	.
60025	2485	1	Then	then	RB
60025	2485	2	skim	skim	VB
60025	2485	3	off	off	RP
60025	2485	4	whatever	whatever	WDT
60025	2485	5	milk	milk	NN
60025	2485	6	or	or	CC
60025	2485	7	impurity	impurity	NN
60025	2485	8	may	may	MD
60025	2485	9	rise	rise	VB
60025	2485	10	to	to	IN
60025	2485	11	the	the	DT
60025	2485	12	top	top	NN
60025	2485	13	.	.	.
60025	2486	1	Have	have	VBP
60025	2486	2	ready	ready	JJ
60025	2486	3	four	four	CD
60025	2486	4	pounds	pound	NNS
60025	2486	5	of	of	IN
60025	2486	6	flour	flour	NN
60025	2486	7	sifted	sift	VBN
60025	2486	8	into	into	IN
60025	2486	9	a	a	DT
60025	2486	10	pan	pan	NN
60025	2486	11	.	.	.
60025	2487	1	Make	make	VB
60025	2487	2	a	a	DT
60025	2487	3	hole	hole	NN
60025	2487	4	in	in	IN
60025	2487	5	the	the	DT
60025	2487	6	middle	middle	NN
60025	2487	7	of	of	IN
60025	2487	8	it	-PRON-	PRP
60025	2487	9	,	,	,
60025	2487	10	and	and	CC
60025	2487	11	pour	pour	VB
60025	2487	12	in	in	IN
60025	2487	13	the	the	DT
60025	2487	14	melted	melted	JJ
60025	2487	15	butter	butter	NN
60025	2487	16	while	while	IN
60025	2487	17	hot	hot	JJ
60025	2487	18	.	.	.
60025	2488	1	Mix	mix	VB
60025	2488	2	it	-PRON-	PRP
60025	2488	3	with	with	IN
60025	2488	4	a	a	DT
60025	2488	5	spoon	spoon	NN
60025	2488	6	to	to	IN
60025	2488	7	a	a	DT
60025	2488	8	stiff	stiff	JJ
60025	2488	9	paste	paste	NN
60025	2488	10	,	,	,
60025	2488	11	(	(	-LRB-
60025	2488	12	adding	add	VBG
60025	2488	13	the	the	DT
60025	2488	14	beaten	beat	VBN
60025	2488	15	yolks	yolk	NNS
60025	2488	16	of	of	IN
60025	2488	17	three	three	CD
60025	2488	18	or	or	CC
60025	2488	19	four	four	CD
60025	2488	20	eggs	egg	NNS
60025	2488	21	,	,	,
60025	2488	22	)	)	-RRB-
60025	2488	23	and	and	CC
60025	2488	24	then	then	RB
60025	2488	25	knead	knead	VB
60025	2488	26	it	-PRON-	PRP
60025	2488	27	very	very	RB
60025	2488	28	well	well	RB
60025	2488	29	with	with	IN
60025	2488	30	your	-PRON-	PRP$
60025	2488	31	hands	hand	NNS
60025	2488	32	,	,	,
60025	2488	33	on	on	IN
60025	2488	34	the	the	DT
60025	2488	35	pasteboard	pasteboard	NN
60025	2488	36	,	,	,
60025	2488	37	keeping	keep	VBG
60025	2488	38	it	-PRON-	PRP
60025	2488	39	dredged	dredge	VBN
60025	2488	40	with	with	IN
60025	2488	41	flour	flour	NN
60025	2488	42	till	till	IN
60025	2488	43	it	-PRON-	PRP
60025	2488	44	ceases	cease	VBZ
60025	2488	45	to	to	TO
60025	2488	46	be	be	VB
60025	2488	47	sticky	sticky	JJ
60025	2488	48	.	.	.
60025	2489	1	Then	then	RB
60025	2489	2	set	set	VB
60025	2489	3	it	-PRON-	PRP
60025	2489	4	away	away	RB
60025	2489	5	to	to	IN
60025	2489	6	cool	cool	JJ
60025	2489	7	.	.	.
60025	2490	1	Split	split	VB
60025	2490	2	a	a	DT
60025	2490	3	large	large	JJ
60025	2490	4	goose	goose	NN
60025	2490	5	,	,	,
60025	2490	6	and	and	CC
60025	2490	7	a	a	DT
60025	2490	8	fowl	fowl	NN
60025	2490	9	down	down	IN
60025	2490	10	the	the	DT
60025	2490	11	back	back	NN
60025	2490	12	,	,	,
60025	2490	13	loosen	loosen	VB
60025	2490	14	the	the	DT
60025	2490	15	flesh	flesh	NN
60025	2490	16	all	all	RB
60025	2490	17	over	over	RB
60025	2490	18	with	with	IN
60025	2490	19	a	a	DT
60025	2490	20	sharp	sharp	JJ
60025	2490	21	knife	knife	NN
60025	2490	22	,	,	,
60025	2490	23	and	and	CC
60025	2490	24	take	take	VB
60025	2490	25	out	out	RP
60025	2490	26	all	all	PDT
60025	2490	27	the	the	DT
60025	2490	28	bones	bone	NNS
60025	2490	29	.	.	.
60025	2491	1	Parboil	Parboil	NNP
60025	2491	2	a	a	DT
60025	2491	3	smoked	smoke	VBN
60025	2491	4	tongue	tongue	NN
60025	2491	5	;	;	:
60025	2491	6	peel	peel	VB
60025	2491	7	it	-PRON-	PRP
60025	2491	8	and	and	CC
60025	2491	9	cut	cut	VBD
60025	2491	10	off	off	RP
60025	2491	11	the	the	DT
60025	2491	12	root	root	NN
60025	2491	13	.	.	.
60025	2492	1	Mix	mix	VB
60025	2492	2	together	together	RB
60025	2492	3	a	a	DT
60025	2492	4	powdered	powdered	JJ
60025	2492	5	nutmeg	nutmeg	NN
60025	2492	6	,	,	,
60025	2492	7	a	a	DT
60025	2492	8	quarter	quarter	NN
60025	2492	9	of	of	IN
60025	2492	10	an	an	DT
60025	2492	11	ounce	ounce	NN
60025	2492	12	of	of	IN
60025	2492	13	powdered	powdered	JJ
60025	2492	14	mace	mace	NN
60025	2492	15	,	,	,
60025	2492	16	a	a	DT
60025	2492	17	tea	tea	NN
60025	2492	18	-	-	HYPH
60025	2492	19	spoonful	spoonful	JJ
60025	2492	20	of	of	IN
60025	2492	21	pepper	pepper	NN
60025	2492	22	,	,	,
60025	2492	23	and	and	CC
60025	2492	24	a	a	DT
60025	2492	25	tea	tea	NN
60025	2492	26	-	-	HYPH
60025	2492	27	spoonful	spoonful	JJ
60025	2492	28	of	of	IN
60025	2492	29	salt	salt	NN
60025	2492	30	,	,	,
60025	2492	31	and	and	CC
60025	2492	32	season	season	NN
60025	2492	33	with	with	IN
60025	2492	34	them	-PRON-	PRP
60025	2492	35	the	the	DT
60025	2492	36	fowl	fowl	NN
60025	2492	37	and	and	CC
60025	2492	38	the	the	DT
60025	2492	39	goose	goose	NN
60025	2492	40	.	.	.
60025	2493	1	Roll	roll	VB
60025	2493	2	out	out	RP
60025	2493	3	the	the	DT
60025	2493	4	paste	paste	NN
60025	2493	5	near	near	IN
60025	2493	6	an	an	DT
60025	2493	7	inch	inch	NN
60025	2493	8	thick	thick	JJ
60025	2493	9	,	,	,
60025	2493	10	and	and	CC
60025	2493	11	divide	divide	VB
60025	2493	12	it	-PRON-	PRP
60025	2493	13	into	into	IN
60025	2493	14	three	three	CD
60025	2493	15	pieces	piece	NNS
60025	2493	16	.	.	.
60025	2494	1	Cut	cut	VB
60025	2494	2	out	out	RP
60025	2494	3	two	two	CD
60025	2494	4	of	of	IN
60025	2494	5	them	-PRON-	PRP
60025	2494	6	of	of	IN
60025	2494	7	an	an	DT
60025	2494	8	oval	oval	JJ
60025	2494	9	form	form	NN
60025	2494	10	for	for	IN
60025	2494	11	the	the	DT
60025	2494	12	top	top	JJ
60025	2494	13	and	and	CC
60025	2494	14	bottom	bottom	NN
60025	2494	15	;	;	:
60025	2494	16	and	and	CC
60025	2494	17	the	the	DT
60025	2494	18	other	other	JJ
60025	2494	19	into	into	IN
60025	2494	20	a	a	DT
60025	2494	21	long	long	JJ
60025	2494	22	straight	straight	JJ
60025	2494	23	piece	piece	NN
60025	2494	24	for	for	IN
60025	2494	25	the	the	DT
60025	2494	26	sides	side	NNS
60025	2494	27	or	or	CC
60025	2494	28	walls	wall	NNS
60025	2494	29	of	of	IN
60025	2494	30	the	the	DT
60025	2494	31	pie	pie	NN
60025	2494	32	.	.	.
60025	2495	1	Brush	brush	VB
60025	2495	2	the	the	DT
60025	2495	3	paste	paste	NN
60025	2495	4	all	all	RB
60025	2495	5	over	over	RB
60025	2495	6	with	with	IN
60025	2495	7	beaten	beat	VBN
60025	2495	8	white	white	NN
60025	2495	9	of	of	IN
60025	2495	10	egg	egg	NN
60025	2495	11	,	,	,
60025	2495	12	and	and	CC
60025	2495	13	set	set	VBD
60025	2495	14	on	on	IN
60025	2495	15	the	the	DT
60025	2495	16	bottom	bottom	NN
60025	2495	17	the	the	DT
60025	2495	18	piece	piece	NN
60025	2495	19	that	that	WDT
60025	2495	20	is	be	VBZ
60025	2495	21	to	to	TO
60025	2495	22	form	form	VB
60025	2495	23	the	the	DT
60025	2495	24	wall	wall	NN
60025	2495	25	,	,	,
60025	2495	26	pinching	pinch	VBG
60025	2495	27	the	the	DT
60025	2495	28	edges	edge	NNS
60025	2495	29	together	together	RB
60025	2495	30	,	,	,
60025	2495	31	and	and	CC
60025	2495	32	cementing	cement	VBG
60025	2495	33	them	-PRON-	PRP
60025	2495	34	with	with	IN
60025	2495	35	white	white	NNP
60025	2495	36	of	of	IN
60025	2495	37	egg	egg	NN
60025	2495	38	.	.	.
60025	2496	1	The	the	DT
60025	2496	2	bottom	bottom	JJ
60025	2496	3	piece	piece	NN
60025	2496	4	must	must	MD
60025	2496	5	be	be	VB
60025	2496	6	large	large	JJ
60025	2496	7	enough	enough	RB
60025	2496	8	to	to	TO
60025	2496	9	turn	turn	VB
60025	2496	10	up	up	RP
60025	2496	11	a	a	DT
60025	2496	12	little	little	JJ
60025	2496	13	round	round	IN
60025	2496	14	the	the	DT
60025	2496	15	lower	low	JJR
60025	2496	16	edge	edge	NN
60025	2496	17	of	of	IN
60025	2496	18	the	the	DT
60025	2496	19	wall	wall	NN
60025	2496	20	piece	piece	NN
60025	2496	21	,	,	,
60025	2496	22	to	to	TO
60025	2496	23	which	which	WDT
60025	2496	24	it	-PRON-	PRP
60025	2496	25	must	must	MD
60025	2496	26	be	be	VB
60025	2496	27	firmly	firmly	RB
60025	2496	28	joined	join	VBN
60025	2496	29	all	all	DT
60025	2496	30	round	round	NN
60025	2496	31	.	.	.
60025	2497	1	When	when	WRB
60025	2497	2	you	-PRON-	PRP
60025	2497	3	have	have	VBP
60025	2497	4	the	the	DT
60025	2497	5	crust	crust	NN
60025	2497	6	properly	properly	RB
60025	2497	7	fixed	fix	VBN
60025	2497	8	,	,	,
60025	2497	9	so	so	IN
60025	2497	10	as	as	IN
60025	2497	11	to	to	TO
60025	2497	12	be	be	VB
60025	2497	13	baked	bake	VBN
60025	2497	14	standing	stand	VBG
60025	2497	15	alone	alone	RB
60025	2497	16	without	without	IN
60025	2497	17	a	a	DT
60025	2497	18	dish	dish	NN
60025	2497	19	,	,	,
60025	2497	20	put	put	VBN
60025	2497	21	in	in	RP
60025	2497	22	first	first	RB
60025	2497	23	the	the	DT
60025	2497	24	goose	goose	NN
60025	2497	25	,	,	,
60025	2497	26	then	then	RB
60025	2497	27	the	the	DT
60025	2497	28	fowl	fowl	NN
60025	2497	29	,	,	,
60025	2497	30	and	and	CC
60025	2497	31	then	then	RB
60025	2497	32	the	the	DT
60025	2497	33	tongue	tongue	NN
60025	2497	34	.	.	.
60025	2498	1	Fill	fill	VB
60025	2498	2	up	up	RP
60025	2498	3	what	what	WP
60025	2498	4	space	space	NN
60025	2498	5	is	be	VBZ
60025	2498	6	left	leave	VBN
60025	2498	7	with	with	IN
60025	2498	8	pieces	piece	NNS
60025	2498	9	of	of	IN
60025	2498	10	the	the	DT
60025	2498	11	flesh	flesh	NN
60025	2498	12	of	of	IN
60025	2498	13	pigeons	pigeon	NNS
60025	2498	14	,	,	,
60025	2498	15	or	or	CC
60025	2498	16	of	of	IN
60025	2498	17	partridges	partridge	NNS
60025	2498	18	,	,	,
60025	2498	19	quails	quail	NNS
60025	2498	20	,	,	,
60025	2498	21	or	or	CC
60025	2498	22	any	any	DT
60025	2498	23	game	game	NN
60025	2498	24	that	that	WDT
60025	2498	25	is	be	VBZ
60025	2498	26	convenient	convenient	JJ
60025	2498	27	.	.	.
60025	2499	1	There	there	EX
60025	2499	2	must	must	MD
60025	2499	3	be	be	VB
60025	2499	4	no	no	DT
60025	2499	5	bones	bone	NNS
60025	2499	6	in	in	IN
60025	2499	7	the	the	DT
60025	2499	8	pie	pie	NN
60025	2499	9	.	.	.
60025	2500	1	You	-PRON-	PRP
60025	2500	2	may	may	MD
60025	2500	3	add	add	VB
60025	2500	4	also	also	RB
60025	2500	5	some	some	DT
60025	2500	6	bits	bit	NNS
60025	2500	7	of	of	IN
60025	2500	8	ham	ham	NN
60025	2500	9	,	,	,
60025	2500	10	or	or	CC
60025	2500	11	some	some	DT
60025	2500	12	force	force	NN
60025	2500	13	-	-	HYPH
60025	2500	14	meat	meat	NN
60025	2500	15	balls	ball	NNS
60025	2500	16	.	.	.
60025	2501	1	Lastly	lastly	RB
60025	2501	2	,	,	,
60025	2501	3	cover	cover	VB
60025	2501	4	the	the	DT
60025	2501	5	other	other	JJ
60025	2501	6	ingredients	ingredient	NNS
60025	2501	7	with	with	IN
60025	2501	8	half	half	PDT
60025	2501	9	a	a	DT
60025	2501	10	pound	pound	NN
60025	2501	11	of	of	IN
60025	2501	12	butter	butter	NN
60025	2501	13	,	,	,
60025	2501	14	and	and	CC
60025	2501	15	put	put	VBD
60025	2501	16	on	on	IN
60025	2501	17	the	the	DT
60025	2501	18	top	top	JJ
60025	2501	19	crust	crust	NN
60025	2501	20	,	,	,
60025	2501	21	which	which	WDT
60025	2501	22	,	,	,
60025	2501	23	of	of	IN
60025	2501	24	course	course	NN
60025	2501	25	,	,	,
60025	2501	26	must	must	MD
60025	2501	27	be	be	VB
60025	2501	28	also	also	RB
60025	2501	29	of	of	IN
60025	2501	30	an	an	DT
60025	2501	31	oval	oval	JJ
60025	2501	32	form	form	NN
60025	2501	33	to	to	TO
60025	2501	34	correspond	correspond	VB
60025	2501	35	with	with	IN
60025	2501	36	the	the	DT
60025	2501	37	bottom	bottom	NN
60025	2501	38	.	.	.
60025	2502	1	The	the	DT
60025	2502	2	lid	lid	NN
60025	2502	3	must	must	MD
60025	2502	4	be	be	VB
60025	2502	5	placed	place	VBN
60025	2502	6	not	not	RB
60025	2502	7	quite	quite	RB
60025	2502	8	on	on	IN
60025	2502	9	the	the	DT
60025	2502	10	top	top	JJ
60025	2502	11	edge	edge	NN
60025	2502	12	of	of	IN
60025	2502	13	the	the	DT
60025	2502	14	wall	wall	NN
60025	2502	15	,	,	,
60025	2502	16	but	but	CC
60025	2502	17	an	an	DT
60025	2502	18	inch	inch	NN
60025	2502	19	and	and	CC
60025	2502	20	a	a	DT
60025	2502	21	half	half	NN
60025	2502	22	below	below	IN
60025	2502	23	it	-PRON-	PRP
60025	2502	24	.	.	.
60025	2503	1	Close	close	VB
60025	2503	2	it	-PRON-	PRP
60025	2503	3	very	very	RB
60025	2503	4	well	well	RB
60025	2503	5	,	,	,
60025	2503	6	and	and	CC
60025	2503	7	ornament	ornament	VBP
60025	2503	8	the	the	DT
60025	2503	9	sides	side	NNS
60025	2503	10	and	and	CC
60025	2503	11	top	top	NN
60025	2503	12	with	with	IN
60025	2503	13	festoons	festoon	NNS
60025	2503	14	and	and	CC
60025	2503	15	leaves	leave	NNS
60025	2503	16	cut	cut	VBN
60025	2503	17	out	out	IN
60025	2503	18	of	of	IN
60025	2503	19	paste	paste	NN
60025	2503	20	.	.	.
60025	2504	1	Notch	notch	VB
60025	2504	2	the	the	DT
60025	2504	3	edges	edge	NNS
60025	2504	4	handsomely	handsomely	RB
60025	2504	5	,	,	,
60025	2504	6	and	and	CC
60025	2504	7	put	put	VBD
60025	2504	8	a	a	DT
60025	2504	9	paste	paste	NN
60025	2504	10	flower	flower	NN
60025	2504	11	in	in	IN
60025	2504	12	the	the	DT
60025	2504	13	centre	centre	NN
60025	2504	14	.	.	.
60025	2505	1	Glaze	glaze	VB
60025	2505	2	the	the	DT
60025	2505	3	whole	whole	NN
60025	2505	4	with	with	IN
60025	2505	5	beaten	beat	VBN
60025	2505	6	yolk	yolk	NNP
60025	2505	7	of	of	IN
60025	2505	8	egg	egg	NN
60025	2505	9	,	,	,
60025	2505	10	and	and	CC
60025	2505	11	bind	bind	VB
60025	2505	12	the	the	DT
60025	2505	13	pie	pie	NN
60025	2505	14	all	all	DT
60025	2505	15	round	round	NN
60025	2505	16	with	with	IN
60025	2505	17	a	a	DT
60025	2505	18	double	double	JJ
60025	2505	19	fold	fold	NN
60025	2505	20	of	of	IN
60025	2505	21	white	white	JJ
60025	2505	22	paper	paper	NN
60025	2505	23	.	.	.
60025	2506	1	Set	Set	VBD
60025	2506	2	it	-PRON-	PRP
60025	2506	3	in	in	IN
60025	2506	4	a	a	DT
60025	2506	5	regular	regular	JJ
60025	2506	6	oven	oven	NN
60025	2506	7	,	,	,
60025	2506	8	and	and	CC
60025	2506	9	bake	bake	VB
60025	2506	10	it	-PRON-	PRP
60025	2506	11	four	four	CD
60025	2506	12	hours	hour	NNS
60025	2506	13	.	.	.
60025	2507	1	This	this	DT
60025	2507	2	is	be	VBZ
60025	2507	3	one	one	CD
60025	2507	4	way	way	NN
60025	2507	5	of	of	IN
60025	2507	6	making	make	VBG
60025	2507	7	the	the	DT
60025	2507	8	celebrated	celebrated	JJ
60025	2507	9	goose	goose	NN
60025	2507	10	pies	pie	NNS
60025	2507	11	that	that	IN
60025	2507	12	it	-PRON-	PRP
60025	2507	13	is	be	VBZ
60025	2507	14	customary	customary	JJ
60025	2507	15	in	in	IN
60025	2507	16	England	England	NNP
60025	2507	17	to	to	TO
60025	2507	18	send	send	VB
60025	2507	19	as	as	IN
60025	2507	20	presents	present	NNS
60025	2507	21	at	at	IN
60025	2507	22	Christmas	Christmas	NNP
60025	2507	23	.	.	.
60025	2508	1	They	-PRON-	PRP
60025	2508	2	are	be	VBP
60025	2508	3	eaten	eat	VBN
60025	2508	4	at	at	IN
60025	2508	5	luncheon	luncheon	NN
60025	2508	6	,	,	,
60025	2508	7	and	and	CC
60025	2508	8	if	if	IN
60025	2508	9	the	the	DT
60025	2508	10	weather	weather	NN
60025	2508	11	is	be	VBZ
60025	2508	12	cold	cold	JJ
60025	2508	13	,	,	,
60025	2508	14	and	and	CC
60025	2508	15	they	-PRON-	PRP
60025	2508	16	are	be	VBP
60025	2508	17	kept	keep	VBN
60025	2508	18	carefully	carefully	RB
60025	2508	19	covered	cover	VBN
60025	2508	20	up	up	RP
60025	2508	21	from	from	IN
60025	2508	22	the	the	DT
60025	2508	23	air	air	NN
60025	2508	24	,	,	,
60025	2508	25	they	-PRON-	PRP
60025	2508	26	will	will	MD
60025	2508	27	be	be	VB
60025	2508	28	good	good	JJ
60025	2508	29	for	for	IN
60025	2508	30	two	two	CD
60025	2508	31	or	or	CC
60025	2508	32	three	three	CD
60025	2508	33	weeks	week	NNS
60025	2508	34	;	;	:
60025	2508	35	the	the	DT
60025	2508	36	standing	stand	VBG
60025	2508	37	crust	crust	NN
60025	2508	38	assisting	assist	VBG
60025	2508	39	to	to	TO
60025	2508	40	preserve	preserve	VB
60025	2508	41	them	-PRON-	PRP
60025	2508	42	.	.	.
60025	2509	1	TO	to	TO
60025	2509	2	ROAST	ROAST	NNP
60025	2509	3	A	a	DT
60025	2509	4	TURKEY	turkey	NN
60025	2509	5	.	.	.
60025	2510	1	Make	make	VB
60025	2510	2	a	a	DT
60025	2510	3	force	force	NN
60025	2510	4	-	-	HYPH
60025	2510	5	meat	meat	NN
60025	2510	6	of	of	IN
60025	2510	7	grated	grate	VBN
60025	2510	8	bread	bread	NN
60025	2510	9	-	-	HYPH
60025	2510	10	crumbs	crumb	NNS
60025	2510	11	,	,	,
60025	2510	12	minced	mince	VBN
60025	2510	13	suet	suet	NN
60025	2510	14	,	,	,
60025	2510	15	sweet	sweet	JJ
60025	2510	16	marjoram	marjoram	NNP
60025	2510	17	,	,	,
60025	2510	18	grated	grate	VBD
60025	2510	19	lemon	lemon	NN
60025	2510	20	-	-	HYPH
60025	2510	21	peel	peel	NN
60025	2510	22	,	,	,
60025	2510	23	nutmeg	nutmeg	NN
60025	2510	24	,	,	,
60025	2510	25	pepper	pepper	NN
60025	2510	26	,	,	,
60025	2510	27	salt	salt	NN
60025	2510	28	,	,	,
60025	2510	29	and	and	CC
60025	2510	30	beaten	beat	VBN
60025	2510	31	yolk	yolk	NNP
60025	2510	32	of	of	IN
60025	2510	33	egg	egg	NN
60025	2510	34	.	.	.
60025	2511	1	You	-PRON-	PRP
60025	2511	2	may	may	MD
60025	2511	3	add	add	VB
60025	2511	4	some	some	DT
60025	2511	5	grated	grate	VBN
60025	2511	6	cold	cold	JJ
60025	2511	7	ham	ham	NN
60025	2511	8	.	.	.
60025	2512	1	Light	light	VB
60025	2512	2	some	some	DT
60025	2512	3	writing	writing	NN
60025	2512	4	paper	paper	NN
60025	2512	5	,	,	,
60025	2512	6	and	and	CC
60025	2512	7	singe	singe	VBP
60025	2512	8	the	the	DT
60025	2512	9	hairs	hair	NNS
60025	2512	10	from	from	IN
60025	2512	11	the	the	DT
60025	2512	12	skin	skin	NN
60025	2512	13	of	of	IN
60025	2512	14	the	the	DT
60025	2512	15	turkey	turkey	NN
60025	2512	16	.	.	.
60025	2513	1	Reserve	reserve	VB
60025	2513	2	the	the	DT
60025	2513	3	neck	neck	NN
60025	2513	4	,	,	,
60025	2513	5	liver	liver	NN
60025	2513	6	,	,	,
60025	2513	7	and	and	CC
60025	2513	8	gizzard	gizzard	NNP
60025	2513	9	for	for	IN
60025	2513	10	the	the	DT
60025	2513	11	gravy	gravy	NN
60025	2513	12	.	.	.
60025	2514	1	Stuff	stuff	VB
60025	2514	2	the	the	DT
60025	2514	3	craw	craw	NN
60025	2514	4	of	of	IN
60025	2514	5	the	the	DT
60025	2514	6	turkey	turkey	NNP
60025	2514	7	with	with	IN
60025	2514	8	the	the	DT
60025	2514	9	force	force	NN
60025	2514	10	-	-	HYPH
60025	2514	11	meat	meat	NN
60025	2514	12	,	,	,
60025	2514	13	of	of	IN
60025	2514	14	which	which	WDT
60025	2514	15	there	there	EX
60025	2514	16	should	should	MD
60025	2514	17	be	be	VB
60025	2514	18	enough	enough	RB
60025	2514	19	made	make	VBN
60025	2514	20	to	to	TO
60025	2514	21	form	form	VB
60025	2514	22	into	into	IN
60025	2514	23	balls	ball	NNS
60025	2514	24	for	for	IN
60025	2514	25	frying	fry	VBG
60025	2514	26	,	,	,
60025	2514	27	laying	lay	VBG
60025	2514	28	them	-PRON-	PRP
60025	2514	29	round	round	IN
60025	2514	30	the	the	DT
60025	2514	31	turkey	turkey	NN
60025	2514	32	when	when	WRB
60025	2514	33	it	-PRON-	PRP
60025	2514	34	is	be	VBZ
60025	2514	35	dished	dish	VBN
60025	2514	36	.	.	.
60025	2515	1	Dredge	dredge	VB
60025	2515	2	it	-PRON-	PRP
60025	2515	3	with	with	IN
60025	2515	4	flour	flour	NN
60025	2515	5	,	,	,
60025	2515	6	and	and	CC
60025	2515	7	roast	roast	VB
60025	2515	8	it	-PRON-	PRP
60025	2515	9	before	before	IN
60025	2515	10	a	a	DT
60025	2515	11	clear	clear	JJ
60025	2515	12	brisk	brisk	JJ
60025	2515	13	fire	fire	NN
60025	2515	14	,	,	,
60025	2515	15	basting	baste	VBG
60025	2515	16	it	-PRON-	PRP
60025	2515	17	with	with	IN
60025	2515	18	cold	cold	JJ
60025	2515	19	lard	lard	NN
60025	2515	20	.	.	.
60025	2516	1	Towards	towards	IN
60025	2516	2	the	the	DT
60025	2516	3	last	last	JJ
60025	2516	4	,	,	,
60025	2516	5	set	set	VBD
60025	2516	6	the	the	DT
60025	2516	7	turkey	turkey	NNP
60025	2516	8	nearer	near	RBR
60025	2516	9	to	to	IN
60025	2516	10	the	the	DT
60025	2516	11	fire	fire	NN
60025	2516	12	,	,	,
60025	2516	13	dredge	dredge	VB
60025	2516	14	it	-PRON-	PRP
60025	2516	15	again	again	RB
60025	2516	16	very	very	RB
60025	2516	17	lightly	lightly	RB
60025	2516	18	with	with	IN
60025	2516	19	flour	flour	NN
60025	2516	20	,	,	,
60025	2516	21	and	and	CC
60025	2516	22	baste	baste	VB
60025	2516	23	it	-PRON-	PRP
60025	2516	24	with	with	IN
60025	2516	25	butter	butter	NN
60025	2516	26	.	.	.
60025	2517	1	It	-PRON-	PRP
60025	2517	2	will	will	MD
60025	2517	3	require	require	VB
60025	2517	4	,	,	,
60025	2517	5	according	accord	VBG
60025	2517	6	to	to	IN
60025	2517	7	its	-PRON-	PRP$
60025	2517	8	size	size	NN
60025	2517	9	,	,	,
60025	2517	10	from	from	IN
60025	2517	11	two	two	CD
60025	2517	12	to	to	TO
60025	2517	13	three	three	CD
60025	2517	14	hours	hour	NNS
60025	2517	15	roasting	roast	VBG
60025	2517	16	.	.	.
60025	2518	1	Make	make	VB
60025	2518	2	the	the	DT
60025	2518	3	gravy	gravy	NN
60025	2518	4	of	of	IN
60025	2518	5	the	the	DT
60025	2518	6	giblets	giblet	NNS
60025	2518	7	cut	cut	VBN
60025	2518	8	in	in	IN
60025	2518	9	pieces	piece	NNS
60025	2518	10	,	,	,
60025	2518	11	seasoned	season	VBN
60025	2518	12	,	,	,
60025	2518	13	and	and	CC
60025	2518	14	stewed	stew	VBD
60025	2518	15	for	for	IN
60025	2518	16	two	two	CD
60025	2518	17	hours	hour	NNS
60025	2518	18	in	in	IN
60025	2518	19	a	a	DT
60025	2518	20	very	very	RB
60025	2518	21	little	little	JJ
60025	2518	22	water	water	NN
60025	2518	23	;	;	:
60025	2518	24	thicken	thicken	VB
60025	2518	25	it	-PRON-	PRP
60025	2518	26	with	with	IN
60025	2518	27	a	a	DT
60025	2518	28	spoonful	spoonful	NN
60025	2518	29	of	of	IN
60025	2518	30	browned	brown	VBN
60025	2518	31	flour	flour	NN
60025	2518	32	,	,	,
60025	2518	33	and	and	CC
60025	2518	34	stir	stir	VB
60025	2518	35	into	into	IN
60025	2518	36	it	-PRON-	PRP
60025	2518	37	the	the	DT
60025	2518	38	gravy	gravy	NN
60025	2518	39	from	from	IN
60025	2518	40	the	the	DT
60025	2518	41	dripping	dripping	JJ
60025	2518	42	-	-	HYPH
60025	2518	43	pan	pan	NN
60025	2518	44	,	,	,
60025	2518	45	having	have	VBG
60025	2518	46	first	first	RB
60025	2518	47	skimmed	skim	VBN
60025	2518	48	off	off	RP
60025	2518	49	the	the	DT
60025	2518	50	fat	fat	NN
60025	2518	51	.	.	.
60025	2519	1	A	a	DT
60025	2519	2	turkey	turkey	NN
60025	2519	3	should	should	MD
60025	2519	4	be	be	VB
60025	2519	5	accompanied	accompany	VBN
60025	2519	6	by	by	IN
60025	2519	7	ham	ham	NN
60025	2519	8	or	or	CC
60025	2519	9	tongue	tongue	NN
60025	2519	10	.	.	.
60025	2520	1	Serve	serve	VB
60025	2520	2	up	up	RP
60025	2520	3	with	with	IN
60025	2520	4	it	-PRON-	PRP
60025	2520	5	mushroom	mushroom	NN
60025	2520	6	-	-	HYPH
60025	2520	7	sauce	sauce	NN
60025	2520	8	.	.	.
60025	2521	1	Have	have	VBP
60025	2521	2	stewed	stew	VBN
60025	2521	3	cranberries	cranberry	NNS
60025	2521	4	on	on	IN
60025	2521	5	the	the	DT
60025	2521	6	table	table	NN
60025	2521	7	to	to	TO
60025	2521	8	eat	eat	VB
60025	2521	9	with	with	IN
60025	2521	10	it	-PRON-	PRP
60025	2521	11	.	.	.
60025	2522	1	Do	do	VB
60025	2522	2	not	not	RB
60025	2522	3	help	help	VB
60025	2522	4	any	any	DT
60025	2522	5	one	one	CD
60025	2522	6	to	to	IN
60025	2522	7	the	the	DT
60025	2522	8	legs	leg	NNS
60025	2522	9	,	,	,
60025	2522	10	or	or	CC
60025	2522	11	drum	drum	NN
60025	2522	12	-	-	HYPH
60025	2522	13	sticks	stick	NNS
60025	2522	14	as	as	IN
60025	2522	15	they	-PRON-	PRP
60025	2522	16	are	be	VBP
60025	2522	17	called	call	VBN
60025	2522	18	.	.	.
60025	2523	1	Turkeys	turkey	NNS
60025	2523	2	are	be	VBP
60025	2523	3	sometimes	sometimes	RB
60025	2523	4	stuffed	stuff	VBN
60025	2523	5	entirely	entirely	RB
60025	2523	6	with	with	IN
60025	2523	7	sausage	sausage	NN
60025	2523	8	-	-	HYPH
60025	2523	9	meat	meat	NN
60025	2523	10	.	.	.
60025	2524	1	Small	small	JJ
60025	2524	2	cakes	cake	NNS
60025	2524	3	of	of	IN
60025	2524	4	this	this	DT
60025	2524	5	meat	meat	NN
60025	2524	6	should	should	MD
60025	2524	7	then	then	RB
60025	2524	8	be	be	VB
60025	2524	9	fried	fry	VBN
60025	2524	10	,	,	,
60025	2524	11	and	and	CC
60025	2524	12	laid	lay	VBN
60025	2524	13	round	round	RB
60025	2524	14	it	-PRON-	PRP
60025	2524	15	.	.	.
60025	2525	1	To	to	TO
60025	2525	2	bone	bone	VB
60025	2525	3	a	a	DT
60025	2525	4	turkey	turkey	NN
60025	2525	5	,	,	,
60025	2525	6	you	-PRON-	PRP
60025	2525	7	must	must	MD
60025	2525	8	begin	begin	VB
60025	2525	9	with	with	IN
60025	2525	10	a	a	DT
60025	2525	11	very	very	RB
60025	2525	12	sharp	sharp	JJ
60025	2525	13	knife	knife	NN
60025	2525	14	at	at	IN
60025	2525	15	the	the	DT
60025	2525	16	top	top	NN
60025	2525	17	of	of	IN
60025	2525	18	the	the	DT
60025	2525	19	wings	wing	NNS
60025	2525	20	,	,	,
60025	2525	21	and	and	CC
60025	2525	22	scrape	scrape	VB
60025	2525	23	the	the	DT
60025	2525	24	flesh	flesh	NN
60025	2525	25	loose	loose	JJ
60025	2525	26	from	from	IN
60025	2525	27	the	the	DT
60025	2525	28	bone	bone	NN
60025	2525	29	without	without	IN
60025	2525	30	dividing	divide	VBG
60025	2525	31	or	or	CC
60025	2525	32	cutting	cut	VBG
60025	2525	33	it	-PRON-	PRP
60025	2525	34	to	to	IN
60025	2525	35	pieces	piece	NNS
60025	2525	36	.	.	.
60025	2526	1	If	if	IN
60025	2526	2	done	do	VBN
60025	2526	3	carefully	carefully	RB
60025	2526	4	and	and	CC
60025	2526	5	dexterously	dexterously	RB
60025	2526	6	,	,	,
60025	2526	7	the	the	DT
60025	2526	8	whole	whole	JJ
60025	2526	9	mass	mass	NN
60025	2526	10	of	of	IN
60025	2526	11	flesh	flesh	NN
60025	2526	12	may	may	MD
60025	2526	13	be	be	VB
60025	2526	14	separated	separate	VBN
60025	2526	15	from	from	IN
60025	2526	16	the	the	DT
60025	2526	17	bone	bone	NN
60025	2526	18	,	,	,
60025	2526	19	so	so	IN
60025	2526	20	that	that	IN
60025	2526	21	you	-PRON-	PRP
60025	2526	22	can	can	MD
60025	2526	23	take	take	VB
60025	2526	24	hold	hold	NN
60025	2526	25	of	of	IN
60025	2526	26	the	the	DT
60025	2526	27	head	head	NN
60025	2526	28	and	and	CC
60025	2526	29	draw	draw	VB
60025	2526	30	out	out	RP
60025	2526	31	the	the	DT
60025	2526	32	entire	entire	JJ
60025	2526	33	skeleton	skeleton	NN
60025	2526	34	at	at	IN
60025	2526	35	once	once	RB
60025	2526	36	.	.	.
60025	2527	1	A	a	DT
60025	2527	2	large	large	JJ
60025	2527	3	quantity	quantity	NN
60025	2527	4	of	of	IN
60025	2527	5	force	force	NN
60025	2527	6	-	-	HYPH
60025	2527	7	meat	meat	NN
60025	2527	8	having	have	VBG
60025	2527	9	been	be	VBN
60025	2527	10	prepared	prepare	VBN
60025	2527	11	,	,	,
60025	2527	12	stuff	stuff	VB
60025	2527	13	it	-PRON-	PRP
60025	2527	14	hard	hard	RB
60025	2527	15	into	into	IN
60025	2527	16	the	the	DT
60025	2527	17	turkey	turkey	NN
60025	2527	18	,	,	,
60025	2527	19	restoring	restore	VBG
60025	2527	20	it	-PRON-	PRP
60025	2527	21	by	by	IN
60025	2527	22	doing	do	VBG
60025	2527	23	so	so	RB
60025	2527	24	to	to	IN
60025	2527	25	its	-PRON-	PRP$
60025	2527	26	natural	natural	JJ
60025	2527	27	form	form	NN
60025	2527	28	,	,	,
60025	2527	29	filling	fill	VBG
60025	2527	30	out	out	RP
60025	2527	31	the	the	DT
60025	2527	32	body	body	NN
60025	2527	33	,	,	,
60025	2527	34	breast	breast	NN
60025	2527	35	,	,	,
60025	2527	36	wings	wing	NNS
60025	2527	37	and	and	CC
60025	2527	38	legs	leg	NNS
60025	2527	39	,	,	,
60025	2527	40	so	so	IN
60025	2527	41	as	as	IN
60025	2527	42	to	to	TO
60025	2527	43	resemble	resemble	VB
60025	2527	44	their	-PRON-	PRP$
60025	2527	45	original	original	JJ
60025	2527	46	shape	shape	NN
60025	2527	47	when	when	WRB
60025	2527	48	the	the	DT
60025	2527	49	bones	bone	NNS
60025	2527	50	were	be	VBD
60025	2527	51	in	in	RB
60025	2527	52	.	.	.
60025	2528	1	Roast	roast	VB
60025	2528	2	or	or	CC
60025	2528	3	bake	bake	VB
60025	2528	4	it	-PRON-	PRP
60025	2528	5	;	;	:
60025	2528	6	pouring	pour	VBG
60025	2528	7	a	a	DT
60025	2528	8	glass	glass	NN
60025	2528	9	of	of	IN
60025	2528	10	port	port	NN
60025	2528	11	wine	wine	NN
60025	2528	12	into	into	IN
60025	2528	13	the	the	DT
60025	2528	14	gravy	gravy	NN
60025	2528	15	.	.	.
60025	2529	1	A	a	DT
60025	2529	2	boned	boned	JJ
60025	2529	3	turkey	turkey	NN
60025	2529	4	is	be	VBZ
60025	2529	5	frequently	frequently	RB
60025	2529	6	served	serve	VBN
60025	2529	7	up	up	RP
60025	2529	8	cold	cold	JJ
60025	2529	9	,	,	,
60025	2529	10	covered	cover	VBN
60025	2529	11	with	with	IN
60025	2529	12	lumps	lump	NNS
60025	2529	13	of	of	IN
60025	2529	14	currant	currant	JJ
60025	2529	15	jelly	jelly	NN
60025	2529	16	;	;	,
60025	2529	17	slices	slice	NNS
60025	2529	18	of	of	IN
60025	2529	19	which	which	WDT
60025	2529	20	are	be	VBP
60025	2529	21	laid	lay	VBN
60025	2529	22	round	round	IN
60025	2529	23	the	the	DT
60025	2529	24	dish	dish	NN
60025	2529	25	.	.	.
60025	2530	1	Any	any	DT
60025	2530	2	sort	sort	NN
60025	2530	3	of	of	IN
60025	2530	4	poultry	poultry	NN
60025	2530	5	or	or	CC
60025	2530	6	game	game	NN
60025	2530	7	may	may	MD
60025	2530	8	be	be	VB
60025	2530	9	boned	bone	VBN
60025	2530	10	and	and	CC
60025	2530	11	stuffed	stuff	VBN
60025	2530	12	in	in	IN
60025	2530	13	the	the	DT
60025	2530	14	same	same	JJ
60025	2530	15	manner	manner	NN
60025	2530	16	.	.	.
60025	2531	1	A	a	DT
60025	2531	2	cold	cold	JJ
60025	2531	3	turkey	turkey	NN
60025	2531	4	that	that	WDT
60025	2531	5	has	have	VBZ
60025	2531	6	not	not	RB
60025	2531	7	been	be	VBN
60025	2531	8	boned	bone	VBN
60025	2531	9	is	be	VBZ
60025	2531	10	sometimes	sometimes	RB
60025	2531	11	sent	send	VBN
60025	2531	12	to	to	IN
60025	2531	13	table	table	NN
60025	2531	14	larded	lard	VBN
60025	2531	15	all	all	RB
60025	2531	16	over	over	IN
60025	2531	17	the	the	DT
60025	2531	18	breast	breast	NN
60025	2531	19	with	with	IN
60025	2531	20	slips	slip	NNS
60025	2531	21	of	of	IN
60025	2531	22	fat	fat	NN
60025	2531	23	bacon	bacon	NN
60025	2531	24	,	,	,
60025	2531	25	drawn	draw	VBN
60025	2531	26	through	through	IN
60025	2531	27	the	the	DT
60025	2531	28	flesh	flesh	NN
60025	2531	29	with	with	IN
60025	2531	30	a	a	DT
60025	2531	31	larding	lard	VBG
60025	2531	32	needle	needle	NN
60025	2531	33	,	,	,
60025	2531	34	and	and	CC
60025	2531	35	arranged	arrange	VBN
60025	2531	36	in	in	IN
60025	2531	37	regular	regular	JJ
60025	2531	38	form	form	NN
60025	2531	39	.	.	.
60025	2532	1	TO	to	IN
60025	2532	2	BOIL	BOIL	NNP
60025	2532	3	A	a	DT
60025	2532	4	TURKEY	turkey	NN
60025	2532	5	.	.	.
60025	2533	1	Take	take	VB
60025	2533	2	twenty	twenty	CD
60025	2533	3	-	-	HYPH
60025	2533	4	five	five	CD
60025	2533	5	large	large	JJ
60025	2533	6	fine	fine	JJ
60025	2533	7	oysters	oyster	NNS
60025	2533	8	,	,	,
60025	2533	9	and	and	CC
60025	2533	10	chop	chop	VB
60025	2533	11	them	-PRON-	PRP
60025	2533	12	.	.	.
60025	2534	1	Mix	mix	VB
60025	2534	2	with	with	IN
60025	2534	3	them	-PRON-	PRP
60025	2534	4	half	half	PDT
60025	2534	5	a	a	DT
60025	2534	6	pint	pint	NN
60025	2534	7	of	of	IN
60025	2534	8	grated	grate	VBN
60025	2534	9	bread	bread	NN
60025	2534	10	-	-	HYPH
60025	2534	11	crumbs	crumb	NNS
60025	2534	12	,	,	,
60025	2534	13	a	a	DT
60025	2534	14	little	little	RB
60025	2534	15	sweet	sweet	JJ
60025	2534	16	marjoram	marjoram	NNP
60025	2534	17	,	,	,
60025	2534	18	a	a	DT
60025	2534	19	quarter	quarter	NN
60025	2534	20	of	of	IN
60025	2534	21	a	a	DT
60025	2534	22	pound	pound	NN
60025	2534	23	of	of	IN
60025	2534	24	butter	butter	NN
60025	2534	25	,	,	,
60025	2534	26	two	two	CD
60025	2534	27	table	table	NN
60025	2534	28	-	-	HYPH
60025	2534	29	spoonfuls	spoonful	NNS
60025	2534	30	of	of	IN
60025	2534	31	cream	cream	NN
60025	2534	32	or	or	CC
60025	2534	33	rich	rich	JJ
60025	2534	34	milk	milk	NN
60025	2534	35	,	,	,
60025	2534	36	and	and	CC
60025	2534	37	the	the	DT
60025	2534	38	beaten	beaten	JJ
60025	2534	39	yolks	yolk	NNS
60025	2534	40	of	of	IN
60025	2534	41	three	three	CD
60025	2534	42	eggs	egg	NNS
60025	2534	43	.	.	.
60025	2535	1	When	when	WRB
60025	2535	2	it	-PRON-	PRP
60025	2535	3	is	be	VBZ
60025	2535	4	thoroughly	thoroughly	RB
60025	2535	5	mixed	mix	VBN
60025	2535	6	,	,	,
60025	2535	7	stuff	stuff	VBP
60025	2535	8	the	the	DT
60025	2535	9	craw	craw	NN
60025	2535	10	of	of	IN
60025	2535	11	the	the	DT
60025	2535	12	turkey	turkey	NN
60025	2535	13	with	with	IN
60025	2535	14	it	-PRON-	PRP
60025	2535	15	,	,	,
60025	2535	16	and	and	CC
60025	2535	17	sew	sew	VB
60025	2535	18	up	up	RP
60025	2535	19	the	the	DT
60025	2535	20	skin	skin	NN
60025	2535	21	.	.	.
60025	2536	1	Then	then	RB
60025	2536	2	dredge	dredge	VB
60025	2536	3	it	-PRON-	PRP
60025	2536	4	with	with	IN
60025	2536	5	flour	flour	NN
60025	2536	6	,	,	,
60025	2536	7	put	put	VB
60025	2536	8	it	-PRON-	PRP
60025	2536	9	into	into	IN
60025	2536	10	a	a	DT
60025	2536	11	large	large	JJ
60025	2536	12	pot	pot	NN
60025	2536	13	or	or	CC
60025	2536	14	kettle	kettle	NN
60025	2536	15	,	,	,
60025	2536	16	and	and	CC
60025	2536	17	cover	cover	VB
60025	2536	18	it	-PRON-	PRP
60025	2536	19	well	well	RB
60025	2536	20	with	with	IN
60025	2536	21	cold	cold	JJ
60025	2536	22	water	water	NN
60025	2536	23	.	.	.
60025	2537	1	Place	place	VB
60025	2537	2	it	-PRON-	PRP
60025	2537	3	over	over	IN
60025	2537	4	the	the	DT
60025	2537	5	fire	fire	NN
60025	2537	6	,	,	,
60025	2537	7	and	and	CC
60025	2537	8	let	let	VB
60025	2537	9	it	-PRON-	PRP
60025	2537	10	boil	boil	VB
60025	2537	11	slowly	slowly	RB
60025	2537	12	for	for	IN
60025	2537	13	half	half	PDT
60025	2537	14	an	an	DT
60025	2537	15	hour	hour	NN
60025	2537	16	,	,	,
60025	2537	17	taking	take	VBG
60025	2537	18	off	off	RP
60025	2537	19	the	the	DT
60025	2537	20	scum	scum	NN
60025	2537	21	as	as	IN
60025	2537	22	it	-PRON-	PRP
60025	2537	23	rises	rise	VBZ
60025	2537	24	.	.	.
60025	2538	1	Then	then	RB
60025	2538	2	remove	remove	VB
60025	2538	3	the	the	DT
60025	2538	4	pot	pot	NN
60025	2538	5	from	from	IN
60025	2538	6	over	over	IN
60025	2538	7	the	the	DT
60025	2538	8	fire	fire	NN
60025	2538	9	,	,	,
60025	2538	10	and	and	CC
60025	2538	11	set	set	VBD
60025	2538	12	it	-PRON-	PRP
60025	2538	13	on	on	IN
60025	2538	14	hot	hot	JJ
60025	2538	15	coals	coal	NNS
60025	2538	16	to	to	TO
60025	2538	17	stew	stew	VB
60025	2538	18	slowly	slowly	RB
60025	2538	19	for	for	IN
60025	2538	20	two	two	CD
60025	2538	21	hours	hour	NNS
60025	2538	22	,	,	,
60025	2538	23	or	or	CC
60025	2538	24	two	two	CD
60025	2538	25	hours	hour	NNS
60025	2538	26	and	and	CC
60025	2538	27	a	a	DT
60025	2538	28	half	half	NN
60025	2538	29	,	,	,
60025	2538	30	according	accord	VBG
60025	2538	31	to	to	IN
60025	2538	32	its	-PRON-	PRP$
60025	2538	33	size	size	NN
60025	2538	34	.	.	.
60025	2539	1	Just	just	RB
60025	2539	2	before	before	IN
60025	2539	3	you	-PRON-	PRP
60025	2539	4	send	send	VBP
60025	2539	5	it	-PRON-	PRP
60025	2539	6	to	to	IN
60025	2539	7	table	table	NN
60025	2539	8	,	,	,
60025	2539	9	place	place	VB
60025	2539	10	it	-PRON-	PRP
60025	2539	11	again	again	RB
60025	2539	12	over	over	IN
60025	2539	13	the	the	DT
60025	2539	14	fire	fire	NN
60025	2539	15	to	to	TO
60025	2539	16	get	get	VB
60025	2539	17	well	well	RB
60025	2539	18	heated	heated	JJ
60025	2539	19	.	.	.
60025	2540	1	When	when	WRB
60025	2540	2	you	-PRON-	PRP
60025	2540	3	boil	boil	VBP
60025	2540	4	a	a	DT
60025	2540	5	turkey	turkey	NNP
60025	2540	6	,	,	,
60025	2540	7	skewer	skewer	VBD
60025	2540	8	the	the	DT
60025	2540	9	liver	liver	NN
60025	2540	10	and	and	CC
60025	2540	11	gizzard	gizzard	VB
60025	2540	12	to	to	IN
60025	2540	13	the	the	DT
60025	2540	14	sides	side	NNS
60025	2540	15	,	,	,
60025	2540	16	under	under	IN
60025	2540	17	the	the	DT
60025	2540	18	wings	wing	NNS
60025	2540	19	.	.	.
60025	2541	1	Send	send	VB
60025	2541	2	it	-PRON-	PRP
60025	2541	3	to	to	TO
60025	2541	4	table	table	VB
60025	2541	5	with	with	IN
60025	2541	6	oyster	oyster	NN
60025	2541	7	-	-	HYPH
60025	2541	8	sauce	sauce	NN
60025	2541	9	in	in	IN
60025	2541	10	a	a	DT
60025	2541	11	small	small	JJ
60025	2541	12	tureen	tureen	NN
60025	2541	13	.	.	.
60025	2542	1	In	in	IN
60025	2542	2	making	make	VBG
60025	2542	3	the	the	DT
60025	2542	4	stuffing	stuffing	NN
60025	2542	5	,	,	,
60025	2542	6	you	-PRON-	PRP
60025	2542	7	may	may	MD
60025	2542	8	substitute	substitute	VB
60025	2542	9	for	for	IN
60025	2542	10	the	the	DT
60025	2542	11	grated	grate	VBN
60025	2542	12	bread	bread	NN
60025	2542	13	,	,	,
60025	2542	14	chestnuts	chestnut	NNS
60025	2542	15	boiled	boil	VBN
60025	2542	16	,	,	,
60025	2542	17	peeled	peel	VBN
60025	2542	18	,	,	,
60025	2542	19	and	and	CC
60025	2542	20	minced	mince	VBN
60025	2542	21	or	or	CC
60025	2542	22	mashed	mash	VBN
60025	2542	23	.	.	.
60025	2543	1	Serve	serve	VB
60025	2543	2	up	up	RP
60025	2543	3	chestnut	chestnut	NN
60025	2543	4	-	-	HYPH
60025	2543	5	sauce	sauce	NN
60025	2543	6	,	,	,
60025	2543	7	made	make	VBN
60025	2543	8	by	by	IN
60025	2543	9	peeling	peel	VBG
60025	2543	10	some	some	DT
60025	2543	11	boiled	boil	VBN
60025	2543	12	chestnuts	chestnut	NNS
60025	2543	13	and	and	CC
60025	2543	14	putting	put	VBG
60025	2543	15	them	-PRON-	PRP
60025	2543	16	whole	whole	RB
60025	2543	17	into	into	IN
60025	2543	18	melted	melted	JJ
60025	2543	19	butter	butter	NN
60025	2543	20	.	.	.
60025	2544	1	Some	some	DT
60025	2544	2	persons	person	NNS
60025	2544	3	,	,	,
60025	2544	4	to	to	TO
60025	2544	5	make	make	VB
60025	2544	6	them	-PRON-	PRP
60025	2544	7	white	white	JJ
60025	2544	8	,	,	,
60025	2544	9	boil	boil	VB
60025	2544	10	their	-PRON-	PRP$
60025	2544	11	turkeys	turkey	NNS
60025	2544	12	tied	tie	VBN
60025	2544	13	up	up	RP
60025	2544	14	in	in	IN
60025	2544	15	a	a	DT
60025	2544	16	large	large	JJ
60025	2544	17	cloth	cloth	NN
60025	2544	18	sprinkled	sprinkle	VBN
60025	2544	19	with	with	IN
60025	2544	20	flour	flour	NN
60025	2544	21	.	.	.
60025	2545	1	With	with	IN
60025	2545	2	a	a	DT
60025	2545	3	turkey	turkey	NN
60025	2545	4	,	,	,
60025	2545	5	there	there	EX
60025	2545	6	should	should	MD
60025	2545	7	be	be	VB
60025	2545	8	on	on	IN
60025	2545	9	the	the	DT
60025	2545	10	table	table	NN
60025	2545	11	a	a	DT
60025	2545	12	ham	ham	NN
60025	2545	13	,	,	,
60025	2545	14	or	or	CC
60025	2545	15	a	a	DT
60025	2545	16	smoked	smoke	VBN
60025	2545	17	tongue	tongue	NN
60025	2545	18	.	.	.
60025	2546	1	TO	to	IN
60025	2546	2	ROAST	ROAST	NNP
60025	2546	3	PIGEONS	pigeon	NNS
60025	2546	4	.	.	.
60025	2547	1	Draw	draw	VB
60025	2547	2	and	and	CC
60025	2547	3	pick	pick	VBP
60025	2547	4	four	four	CD
60025	2547	5	pigeons	pigeon	NNS
60025	2547	6	immediately	immediately	RB
60025	2547	7	after	after	IN
60025	2547	8	they	-PRON-	PRP
60025	2547	9	are	be	VBP
60025	2547	10	killed	kill	VBN
60025	2547	11	,	,	,
60025	2547	12	and	and	CC
60025	2547	13	let	let	VB
60025	2547	14	them	-PRON-	PRP
60025	2547	15	be	be	VB
60025	2547	16	cooked	cook	VBN
60025	2547	17	soon	soon	RB
60025	2547	18	,	,	,
60025	2547	19	as	as	IN
60025	2547	20	they	-PRON-	PRP
60025	2547	21	do	do	VBP
60025	2547	22	not	not	RB
60025	2547	23	keep	keep	VB
60025	2547	24	well	well	RB
60025	2547	25	.	.	.
60025	2548	1	Wash	wash	VB
60025	2548	2	the	the	DT
60025	2548	3	inside	inside	JJ
60025	2548	4	very	very	RB
60025	2548	5	clean	clean	JJ
60025	2548	6	,	,	,
60025	2548	7	and	and	CC
60025	2548	8	wipe	wipe	VB
60025	2548	9	it	-PRON-	PRP
60025	2548	10	dry	dry	JJ
60025	2548	11	.	.	.
60025	2549	1	Stuff	stuff	VB
60025	2549	2	them	-PRON-	PRP
60025	2549	3	with	with	IN
60025	2549	4	a	a	DT
60025	2549	5	mixture	mixture	NN
60025	2549	6	of	of	IN
60025	2549	7	parsley	parsley	NN
60025	2549	8	parboiled	parboil	VBN
60025	2549	9	and	and	CC
60025	2549	10	chopped	chop	VBN
60025	2549	11	,	,	,
60025	2549	12	grated	grate	VBN
60025	2549	13	bread	bread	NN
60025	2549	14	-	-	HYPH
60025	2549	15	crumbs	crumb	NNS
60025	2549	16	,	,	,
60025	2549	17	and	and	CC
60025	2549	18	butter	butter	NN
60025	2549	19	;	;	,
60025	2549	20	seasoned	season	VBN
60025	2549	21	with	with	IN
60025	2549	22	pepper	pepper	NN
60025	2549	23	,	,	,
60025	2549	24	salt	salt	NN
60025	2549	25	,	,	,
60025	2549	26	and	and	CC
60025	2549	27	nutmeg	nutmeg	NNP
60025	2549	28	.	.	.
60025	2550	1	Dredge	dredge	VB
60025	2550	2	them	-PRON-	PRP
60025	2550	3	with	with	IN
60025	2550	4	flour	flour	NN
60025	2550	5	,	,	,
60025	2550	6	and	and	CC
60025	2550	7	roast	roast	VB
60025	2550	8	them	-PRON-	PRP
60025	2550	9	before	before	IN
60025	2550	10	a	a	DT
60025	2550	11	good	good	JJ
60025	2550	12	fire	fire	NN
60025	2550	13	,	,	,
60025	2550	14	basting	baste	VBG
60025	2550	15	them	-PRON-	PRP
60025	2550	16	with	with	IN
60025	2550	17	butter	butter	NN
60025	2550	18	.	.	.
60025	2551	1	They	-PRON-	PRP
60025	2551	2	will	will	MD
60025	2551	3	be	be	VB
60025	2551	4	done	do	VBN
60025	2551	5	in	in	IN
60025	2551	6	about	about	RB
60025	2551	7	twenty	twenty	CD
60025	2551	8	-	-	HYPH
60025	2551	9	five	five	CD
60025	2551	10	or	or	CC
60025	2551	11	thirty	thirty	CD
60025	2551	12	minutes	minute	NNS
60025	2551	13	.	.	.
60025	2552	1	Serve	serve	VB
60025	2552	2	them	-PRON-	PRP
60025	2552	3	up	up	RP
60025	2552	4	with	with	IN
60025	2552	5	parsley	parsley	NN
60025	2552	6	-	-	HYPH
60025	2552	7	sauce	sauce	NN
60025	2552	8	.	.	.
60025	2553	1	Lay	lay	VB
60025	2553	2	the	the	DT
60025	2553	3	pigeons	pigeon	NNS
60025	2553	4	on	on	IN
60025	2553	5	the	the	DT
60025	2553	6	dish	dish	NN
60025	2553	7	in	in	IN
60025	2553	8	a	a	DT
60025	2553	9	row	row	NN
60025	2553	10	.	.	.
60025	2554	1	If	if	IN
60025	2554	2	asparagus	asparagus	NN
60025	2554	3	is	be	VBZ
60025	2554	4	in	in	IN
60025	2554	5	season	season	NN
60025	2554	6	,	,	,
60025	2554	7	it	-PRON-	PRP
60025	2554	8	will	will	MD
60025	2554	9	be	be	VB
60025	2554	10	much	much	RB
60025	2554	11	better	well	JJR
60025	2554	12	than	than	IN
60025	2554	13	parsley	parsley	NN
60025	2554	14	both	both	CC
60025	2554	15	for	for	IN
60025	2554	16	the	the	DT
60025	2554	17	stuffing	stuffing	NN
60025	2554	18	and	and	CC
60025	2554	19	sauce	sauce	NN
60025	2554	20	.	.	.
60025	2555	1	It	-PRON-	PRP
60025	2555	2	must	must	MD
60025	2555	3	first	first	RB
60025	2555	4	be	be	VB
60025	2555	5	boiled	boil	VBN
60025	2555	6	.	.	.
60025	2556	1	Chop	chop	VB
60025	2556	2	the	the	DT
60025	2556	3	green	green	JJ
60025	2556	4	heads	head	NNS
60025	2556	5	for	for	IN
60025	2556	6	the	the	DT
60025	2556	7	stuffing	stuffing	NN
60025	2556	8	,	,	,
60025	2556	9	and	and	CC
60025	2556	10	cut	cut	VBD
60025	2556	11	them	-PRON-	PRP
60025	2556	12	in	in	IN
60025	2556	13	two	two	CD
60025	2556	14	for	for	IN
60025	2556	15	the	the	DT
60025	2556	16	melted	melted	JJ
60025	2556	17	butter	butter	NN
60025	2556	18	.	.	.
60025	2557	1	Have	have	VBP
60025	2557	2	cranberry	cranberry	NN
60025	2557	3	-	-	HYPH
60025	2557	4	sauce	sauce	NN
60025	2557	5	on	on	IN
60025	2557	6	the	the	DT
60025	2557	7	table	table	NN
60025	2557	8	.	.	.
60025	2558	1	Pigeons	pigeon	NNS
60025	2558	2	may	may	MD
60025	2558	3	be	be	VB
60025	2558	4	split	split	VBN
60025	2558	5	and	and	CC
60025	2558	6	broiled	broil	VBN
60025	2558	7	,	,	,
60025	2558	8	like	like	IN
60025	2558	9	chickens	chicken	NNS
60025	2558	10	;	;	:
60025	2558	11	also	also	RB
60025	2558	12	stewed	stew	VBD
60025	2558	13	or	or	CC
60025	2558	14	fricasseed	fricasseed	VBP
60025	2558	15	.	.	.
60025	2559	1	They	-PRON-	PRP
60025	2559	2	are	be	VBP
60025	2559	3	very	very	RB
60025	2559	4	good	good	JJ
60025	2559	5	stewed	stew	VBN
60025	2559	6	with	with	IN
60025	2559	7	slices	slice	NNS
60025	2559	8	of	of	IN
60025	2559	9	cold	cold	JJ
60025	2559	10	ham	ham	NN
60025	2559	11	and	and	CC
60025	2559	12	green	green	JJ
60025	2559	13	peas	pea	NNS
60025	2559	14	,	,	,
60025	2559	15	serving	serve	VBG
60025	2559	16	up	up	RP
60025	2559	17	all	all	DT
60025	2559	18	in	in	IN
60025	2559	19	the	the	DT
60025	2559	20	same	same	JJ
60025	2559	21	dish	dish	NN
60025	2559	22	.	.	.
60025	2560	1	PIGEON	pigeon	JJ
60025	2560	2	PIE	PIE	NNP
60025	2560	3	.	.	.
60025	2561	1	Take	take	VB
60025	2561	2	four	four	CD
60025	2561	3	pigeons	pigeon	NNS
60025	2561	4	,	,	,
60025	2561	5	and	and	CC
60025	2561	6	pick	pick	VB
60025	2561	7	and	and	CC
60025	2561	8	clean	clean	VB
60025	2561	9	them	-PRON-	PRP
60025	2561	10	very	very	RB
60025	2561	11	nicely	nicely	RB
60025	2561	12	.	.	.
60025	2562	1	Season	season	VB
60025	2562	2	them	-PRON-	PRP
60025	2562	3	with	with	IN
60025	2562	4	pepper	pepper	NN
60025	2562	5	and	and	CC
60025	2562	6	salt	salt	NN
60025	2562	7	,	,	,
60025	2562	8	and	and	CC
60025	2562	9	put	put	VBD
60025	2562	10	inside	inside	RB
60025	2562	11	of	of	IN
60025	2562	12	every	every	DT
60025	2562	13	one	one	CD
60025	2562	14	a	a	DT
60025	2562	15	large	large	JJ
60025	2562	16	piece	piece	NN
60025	2562	17	of	of	IN
60025	2562	18	butter	butter	NN
60025	2562	19	and	and	CC
60025	2562	20	the	the	DT
60025	2562	21	yolk	yolk	NN
60025	2562	22	of	of	IN
60025	2562	23	a	a	DT
60025	2562	24	hard	hard	RB
60025	2562	25	-	-	HYPH
60025	2562	26	boiled	boil	VBN
60025	2562	27	egg	egg	NN
60025	2562	28	.	.	.
60025	2563	1	Have	have	VBP
60025	2563	2	ready	ready	JJ
60025	2563	3	a	a	DT
60025	2563	4	good	good	JJ
60025	2563	5	paste	paste	NN
60025	2563	6	,	,	,
60025	2563	7	allowing	allow	VBG
60025	2563	8	a	a	DT
60025	2563	9	pound	pound	NN
60025	2563	10	of	of	IN
60025	2563	11	butter	butter	NN
60025	2563	12	to	to	IN
60025	2563	13	two	two	CD
60025	2563	14	pounds	pound	NNS
60025	2563	15	of	of	IN
60025	2563	16	sifted	sift	VBN
60025	2563	17	flour	flour	NN
60025	2563	18	.	.	.
60025	2564	1	Roll	roll	VB
60025	2564	2	it	-PRON-	PRP
60025	2564	3	out	out	RP
60025	2564	4	rather	rather	RB
60025	2564	5	thick	thick	JJ
60025	2564	6	,	,	,
60025	2564	7	and	and	CC
60025	2564	8	line	line	NN
60025	2564	9	with	with	IN
60025	2564	10	it	-PRON-	PRP
60025	2564	11	the	the	DT
60025	2564	12	bottom	bottom	NN
60025	2564	13	and	and	CC
60025	2564	14	sides	side	NNS
60025	2564	15	of	of	IN
60025	2564	16	a	a	DT
60025	2564	17	large	large	JJ
60025	2564	18	deep	deep	JJ
60025	2564	19	dish	dish	NN
60025	2564	20	.	.	.
60025	2565	1	Put	put	VB
60025	2565	2	in	in	RP
60025	2565	3	the	the	DT
60025	2565	4	pigeons	pigeon	NNS
60025	2565	5	,	,	,
60025	2565	6	and	and	CC
60025	2565	7	lay	lie	VBD
60025	2565	8	on	on	IN
60025	2565	9	the	the	DT
60025	2565	10	top	top	NN
60025	2565	11	some	some	DT
60025	2565	12	bits	bit	NNS
60025	2565	13	of	of	IN
60025	2565	14	butter	butter	NN
60025	2565	15	rolled	roll	VBN
60025	2565	16	in	in	IN
60025	2565	17	flour	flour	NN
60025	2565	18	.	.	.
60025	2566	1	Pour	pour	VB
60025	2566	2	in	in	IN
60025	2566	3	nearly	nearly	RB
60025	2566	4	enough	enough	JJ
60025	2566	5	of	of	IN
60025	2566	6	water	water	NN
60025	2566	7	to	to	TO
60025	2566	8	fill	fill	VB
60025	2566	9	the	the	DT
60025	2566	10	dish	dish	NN
60025	2566	11	.	.	.
60025	2567	1	Cover	cover	VB
60025	2567	2	the	the	DT
60025	2567	3	pie	pie	NN
60025	2567	4	with	with	IN
60025	2567	5	a	a	DT
60025	2567	6	lid	lid	NN
60025	2567	7	of	of	IN
60025	2567	8	paste	paste	NN
60025	2567	9	rolled	roll	VBD
60025	2567	10	out	out	RP
60025	2567	11	thick	thick	JJ
60025	2567	12	,	,	,
60025	2567	13	and	and	CC
60025	2567	14	nicely	nicely	RB
60025	2567	15	notched	notch	VBN
60025	2567	16	,	,	,
60025	2567	17	and	and	CC
60025	2567	18	ornamented	ornament	VBN
60025	2567	19	with	with	IN
60025	2567	20	paste	paste	NN
60025	2567	21	leaves	leave	NNS
60025	2567	22	and	and	CC
60025	2567	23	flowers	flower	NNS
60025	2567	24	.	.	.
60025	2568	1	You	-PRON-	PRP
60025	2568	2	may	may	MD
60025	2568	3	make	make	VB
60025	2568	4	a	a	DT
60025	2568	5	similar	similar	JJ
60025	2568	6	pie	pie	NN
60025	2568	7	of	of	IN
60025	2568	8	pheasants	pheasant	NNS
60025	2568	9	,	,	,
60025	2568	10	partridges	partridge	NNS
60025	2568	11	,	,	,
60025	2568	12	or	or	CC
60025	2568	13	grouse	grouse	NN
60025	2568	14	.	.	.
60025	2569	1	In	in	IN
60025	2569	2	preparing	prepare	VBG
60025	2569	3	pigeons	pigeon	NNS
60025	2569	4	,	,	,
60025	2569	5	&	&	CC
60025	2569	6	c.	c.	NNP
60025	2569	7	for	for	IN
60025	2569	8	pies	pie	NNS
60025	2569	9	,	,	,
60025	2569	10	loosen	loosen	VB
60025	2569	11	the	the	DT
60025	2569	12	joints	joint	NNS
60025	2569	13	with	with	IN
60025	2569	14	a	a	DT
60025	2569	15	knife	knife	NN
60025	2569	16	,	,	,
60025	2569	17	as	as	IN
60025	2569	18	in	in	IN
60025	2569	19	carving	carving	NN
60025	2569	20	.	.	.
60025	2570	1	TO	to	IN
60025	2570	2	ROAST	roast	NN
60025	2570	3	PHEASANTS	pheasant	NNS
60025	2570	4	,	,	,
60025	2570	5	PARTRIDGES	PARTRIDGES	NNP
60025	2570	6	,	,	,
60025	2570	7	QUAILS	QUAILS	NNP
60025	2570	8	OR	or	CC
60025	2570	9	GROUSE	GROUSE	NNP
60025	2570	10	.	.	.
60025	2571	1	Pick	pick	VB
60025	2571	2	and	and	CC
60025	2571	3	draw	draw	VB
60025	2571	4	the	the	DT
60025	2571	5	birds	bird	NNS
60025	2571	6	immediately	immediately	RB
60025	2571	7	after	after	IN
60025	2571	8	they	-PRON-	PRP
60025	2571	9	are	be	VBP
60025	2571	10	brought	bring	VBN
60025	2571	11	in	in	RP
60025	2571	12	.	.	.
60025	2572	1	Before	before	IN
60025	2572	2	you	-PRON-	PRP
60025	2572	3	roast	roast	VBP
60025	2572	4	them	-PRON-	PRP
60025	2572	5	,	,	,
60025	2572	6	fill	fill	VB
60025	2572	7	the	the	DT
60025	2572	8	inside	inside	NN
60025	2572	9	with	with	IN
60025	2572	10	pieces	piece	NNS
60025	2572	11	of	of	IN
60025	2572	12	a	a	DT
60025	2572	13	fine	fine	JJ
60025	2572	14	ripe	ripe	JJ
60025	2572	15	orange	orange	NN
60025	2572	16	,	,	,
60025	2572	17	leaving	leave	VBG
60025	2572	18	out	out	RP
60025	2572	19	the	the	DT
60025	2572	20	rind	rind	NN
60025	2572	21	and	and	CC
60025	2572	22	seeds	seed	NNS
60025	2572	23	.	.	.
60025	2573	1	Or	or	CC
60025	2573	2	stuff	stuff	VB
60025	2573	3	them	-PRON-	PRP
60025	2573	4	with	with	IN
60025	2573	5	grated	grate	VBN
60025	2573	6	cold	cold	JJ
60025	2573	7	ham	ham	NNP
60025	2573	8	,	,	,
60025	2573	9	mixed	mix	VBN
60025	2573	10	with	with	IN
60025	2573	11	bread	bread	NN
60025	2573	12	-	-	HYPH
60025	2573	13	crumbs	crumb	NNS
60025	2573	14	,	,	,
60025	2573	15	butter	butter	NN
60025	2573	16	,	,	,
60025	2573	17	and	and	CC
60025	2573	18	a	a	DT
60025	2573	19	little	little	JJ
60025	2573	20	yolk	yolk	NN
60025	2573	21	of	of	IN
60025	2573	22	egg	egg	NN
60025	2573	23	.	.	.
60025	2574	1	Lard	lard	VB
60025	2574	2	them	-PRON-	PRP
60025	2574	3	with	with	IN
60025	2574	4	small	small	JJ
60025	2574	5	slips	slip	NNS
60025	2574	6	of	of	IN
60025	2574	7	the	the	DT
60025	2574	8	fat	fat	NN
60025	2574	9	of	of	IN
60025	2574	10	bacon	bacon	NN
60025	2574	11	drawn	draw	VBN
60025	2574	12	through	through	IN
60025	2574	13	the	the	DT
60025	2574	14	flesh	flesh	NN
60025	2574	15	with	with	IN
60025	2574	16	a	a	DT
60025	2574	17	larding	lard	VBG
60025	2574	18	needle	needle	NN
60025	2574	19	.	.	.
60025	2575	1	Roast	roast	VB
60025	2575	2	them	-PRON-	PRP
60025	2575	3	before	before	IN
60025	2575	4	a	a	DT
60025	2575	5	clear	clear	JJ
60025	2575	6	fire	fire	NN
60025	2575	7	.	.	.
60025	2576	1	Make	make	VB
60025	2576	2	a	a	DT
60025	2576	3	fine	fine	JJ
60025	2576	4	rich	rich	JJ
60025	2576	5	gravy	gravy	NN
60025	2576	6	of	of	IN
60025	2576	7	the	the	DT
60025	2576	8	trimmings	trimming	NNS
60025	2576	9	of	of	IN
60025	2576	10	meat	meat	NN
60025	2576	11	or	or	CC
60025	2576	12	poultry	poultry	NN
60025	2576	13	,	,	,
60025	2576	14	stewed	stew	VBN
60025	2576	15	in	in	IN
60025	2576	16	a	a	DT
60025	2576	17	little	little	JJ
60025	2576	18	water	water	NN
60025	2576	19	,	,	,
60025	2576	20	and	and	CC
60025	2576	21	thickened	thicken	VBD
60025	2576	22	with	with	IN
60025	2576	23	a	a	DT
60025	2576	24	spoonful	spoonful	NN
60025	2576	25	of	of	IN
60025	2576	26	browned	brown	VBN
60025	2576	27	flour	flour	NN
60025	2576	28	.	.	.
60025	2577	1	Strain	strain	VB
60025	2577	2	it	-PRON-	PRP
60025	2577	3	,	,	,
60025	2577	4	and	and	CC
60025	2577	5	set	set	VBD
60025	2577	6	it	-PRON-	PRP
60025	2577	7	on	on	IN
60025	2577	8	the	the	DT
60025	2577	9	fire	fire	NN
60025	2577	10	again	again	RB
60025	2577	11	,	,	,
60025	2577	12	having	have	VBG
60025	2577	13	added	add	VBN
60025	2577	14	half	half	PDT
60025	2577	15	a	a	DT
60025	2577	16	pint	pint	NN
60025	2577	17	of	of	IN
60025	2577	18	claret	claret	NN
60025	2577	19	,	,	,
60025	2577	20	and	and	CC
60025	2577	21	the	the	DT
60025	2577	22	juice	juice	NN
60025	2577	23	of	of	IN
60025	2577	24	two	two	CD
60025	2577	25	large	large	JJ
60025	2577	26	oranges	orange	NNS
60025	2577	27	.	.	.
60025	2578	1	Simmer	simmer	VB
60025	2578	2	it	-PRON-	PRP
60025	2578	3	for	for	IN
60025	2578	4	a	a	DT
60025	2578	5	few	few	JJ
60025	2578	6	minutes	minute	NNS
60025	2578	7	,	,	,
60025	2578	8	pour	pour	VBP
60025	2578	9	some	some	DT
60025	2578	10	of	of	IN
60025	2578	11	it	-PRON-	PRP
60025	2578	12	into	into	IN
60025	2578	13	the	the	DT
60025	2578	14	dish	dish	NN
60025	2578	15	with	with	IN
60025	2578	16	the	the	DT
60025	2578	17	game	game	NN
60025	2578	18	,	,	,
60025	2578	19	and	and	CC
60025	2578	20	serve	serve	VB
60025	2578	21	the	the	DT
60025	2578	22	remainder	remainder	NN
60025	2578	23	in	in	IN
60025	2578	24	a	a	DT
60025	2578	25	boat	boat	NN
60025	2578	26	.	.	.
60025	2579	1	If	if	IN
60025	2579	2	you	-PRON-	PRP
60025	2579	3	stuff	stuff	VBP
60025	2579	4	them	-PRON-	PRP
60025	2579	5	with	with	IN
60025	2579	6	force	force	NN
60025	2579	7	-	-	HYPH
60025	2579	8	meat	meat	NN
60025	2579	9	,	,	,
60025	2579	10	you	-PRON-	PRP
60025	2579	11	may	may	MD
60025	2579	12	,	,	,
60025	2579	13	instead	instead	RB
60025	2579	14	of	of	IN
60025	2579	15	larding	lard	VBG
60025	2579	16	,	,	,
60025	2579	17	brush	brush	VB
60025	2579	18	them	-PRON-	PRP
60025	2579	19	all	all	DT
60025	2579	20	over	over	RB
60025	2579	21	with	with	IN
60025	2579	22	beaten	beat	VBN
60025	2579	23	yolk	yolk	NNP
60025	2579	24	of	of	IN
60025	2579	25	egg	egg	NN
60025	2579	26	,	,	,
60025	2579	27	and	and	CC
60025	2579	28	then	then	RB
60025	2579	29	cover	cover	VB
60025	2579	30	them	-PRON-	PRP
60025	2579	31	with	with	IN
60025	2579	32	bread	bread	NN
60025	2579	33	-	-	HYPH
60025	2579	34	crumbs	crumb	NNS
60025	2579	35	grated	grate	VBD
60025	2579	36	finely	finely	RB
60025	2579	37	and	and	CC
60025	2579	38	sifted	sift	VBN
60025	2579	39	.	.	.
60025	2580	1	ANOTHER	another	JJ
60025	2580	2	WAY	way	NN
60025	2580	3	TO	to	IN
60025	2580	4	ROAST	roast	NN
60025	2580	5	PHEASANTS	pheasant	NNS
60025	2580	6	,	,	,
60025	2580	7	PARTRIDGES	PARTRIDGES	NNP
60025	2580	8	,	,	,
60025	2580	9	&	&	CC
60025	2580	10	c.	c.	NNP
60025	2580	11	Chop	Chop	NNP
60025	2580	12	some	some	DT
60025	2580	13	fine	fine	JJ
60025	2580	14	raw	raw	JJ
60025	2580	15	oysters	oyster	NNS
60025	2580	16	,	,	,
60025	2580	17	omitting	omit	VBG
60025	2580	18	the	the	DT
60025	2580	19	hard	hard	JJ
60025	2580	20	part	part	NN
60025	2580	21	;	;	:
60025	2580	22	mix	mix	VB
60025	2580	23	them	-PRON-	PRP
60025	2580	24	with	with	IN
60025	2580	25	salt	salt	NN
60025	2580	26	,	,	,
60025	2580	27	and	and	CC
60025	2580	28	nutmeg	nutmeg	NNP
60025	2580	29	,	,	,
60025	2580	30	and	and	CC
60025	2580	31	add	add	VB
60025	2580	32	some	some	DT
60025	2580	33	beaten	beat	VBN
60025	2580	34	yolk	yolk	NN
60025	2580	35	of	of	IN
60025	2580	36	egg	egg	NN
60025	2580	37	to	to	TO
60025	2580	38	bind	bind	VB
60025	2580	39	the	the	DT
60025	2580	40	other	other	JJ
60025	2580	41	ingredients	ingredient	NNS
60025	2580	42	.	.	.
60025	2581	1	Cut	cut	VB
60025	2581	2	some	some	DT
60025	2581	3	very	very	RB
60025	2581	4	thin	thin	JJ
60025	2581	5	slices	slice	NNS
60025	2581	6	of	of	IN
60025	2581	7	cold	cold	JJ
60025	2581	8	ham	ham	NN
60025	2581	9	or	or	CC
60025	2581	10	bacon	bacon	NN
60025	2581	11	,	,	,
60025	2581	12	and	and	CC
60025	2581	13	cover	cover	VB
60025	2581	14	the	the	DT
60025	2581	15	birds	bird	NNS
60025	2581	16	with	with	IN
60025	2581	17	them	-PRON-	PRP
60025	2581	18	;	;	:
60025	2581	19	then	then	RB
60025	2581	20	wrap	wrap	VB
60025	2581	21	them	-PRON-	PRP
60025	2581	22	closely	closely	RB
60025	2581	23	in	in	IN
60025	2581	24	sheets	sheet	NNS
60025	2581	25	of	of	IN
60025	2581	26	white	white	JJ
60025	2581	27	paper	paper	NN
60025	2581	28	well	well	NN
60025	2581	29	buttered	butter	VBD
60025	2581	30	,	,	,
60025	2581	31	put	put	VBD
60025	2581	32	them	-PRON-	PRP
60025	2581	33	on	on	IN
60025	2581	34	the	the	DT
60025	2581	35	spit	spit	NN
60025	2581	36	,	,	,
60025	2581	37	and	and	CC
60025	2581	38	roast	roast	VB
60025	2581	39	them	-PRON-	PRP
60025	2581	40	before	before	IN
60025	2581	41	a	a	DT
60025	2581	42	clear	clear	JJ
60025	2581	43	fire	fire	NN
60025	2581	44	.	.	.
60025	2582	1	Send	send	VB
60025	2582	2	them	-PRON-	PRP
60025	2582	3	to	to	TO
60025	2582	4	table	table	VB
60025	2582	5	with	with	IN
60025	2582	6	oyster	oyster	NN
60025	2582	7	-	-	HYPH
60025	2582	8	sauce	sauce	NN
60025	2582	9	in	in	IN
60025	2582	10	a	a	DT
60025	2582	11	boat	boat	NN
60025	2582	12	.	.	.
60025	2583	1	Pies	pie	NNS
60025	2583	2	may	may	MD
60025	2583	3	be	be	VB
60025	2583	4	made	make	VBN
60025	2583	5	of	of	IN
60025	2583	6	any	any	DT
60025	2583	7	of	of	IN
60025	2583	8	these	these	DT
60025	2583	9	birds	bird	NNS
60025	2583	10	in	in	IN
60025	2583	11	the	the	DT
60025	2583	12	same	same	JJ
60025	2583	13	manner	manner	NN
60025	2583	14	as	as	IN
60025	2583	15	a	a	DT
60025	2583	16	pigeon	pigeon	NN
60025	2583	17	pie	pie	NN
60025	2583	18	.	.	.
60025	2584	1	TO	to	IN
60025	2584	2	ROAST	ROAST	NNP
60025	2584	3	SNIPES	SNIPES	NNP
60025	2584	4	,	,	,
60025	2584	5	WOODCOCKS	woodcocks	NN
60025	2584	6	,	,	,
60025	2584	7	OR	or	CC
60025	2584	8	PLOVERS	plover	NNS
60025	2584	9	.	.	.
60025	2585	1	Pick	pick	VB
60025	2585	2	them	-PRON-	PRP
60025	2585	3	immediately	immediately	RB
60025	2585	4	;	;	:
60025	2585	5	wipe	wipe	VB
60025	2585	6	them	-PRON-	PRP
60025	2585	7	,	,	,
60025	2585	8	and	and	CC
60025	2585	9	season	season	VB
60025	2585	10	them	-PRON-	PRP
60025	2585	11	slightly	slightly	RB
60025	2585	12	with	with	IN
60025	2585	13	pepper	pepper	NN
60025	2585	14	and	and	CC
60025	2585	15	salt	salt	NN
60025	2585	16	.	.	.
60025	2586	1	Cut	cut	VB
60025	2586	2	as	as	IN
60025	2586	3	many	many	JJ
60025	2586	4	slices	slice	NNS
60025	2586	5	of	of	IN
60025	2586	6	bread	bread	NN
60025	2586	7	as	as	IN
60025	2586	8	you	-PRON-	PRP
60025	2586	9	have	have	VBP
60025	2586	10	birds	bird	NNS
60025	2586	11	.	.	.
60025	2587	1	Toast	toast	VB
60025	2587	2	them	-PRON-	PRP
60025	2587	3	brown	brown	VBP
60025	2587	4	,	,	,
60025	2587	5	butter	butter	VB
60025	2587	6	them	-PRON-	PRP
60025	2587	7	,	,	,
60025	2587	8	and	and	CC
60025	2587	9	lay	lie	VBD
60025	2587	10	them	-PRON-	PRP
60025	2587	11	in	in	IN
60025	2587	12	the	the	DT
60025	2587	13	dripping	dripping	JJ
60025	2587	14	-	-	HYPH
60025	2587	15	pan	pan	NN
60025	2587	16	.	.	.
60025	2588	1	Dredge	dredge	VB
60025	2588	2	the	the	DT
60025	2588	3	birds	bird	NNS
60025	2588	4	with	with	IN
60025	2588	5	flour	flour	NN
60025	2588	6	,	,	,
60025	2588	7	and	and	CC
60025	2588	8	put	put	VBD
60025	2588	9	them	-PRON-	PRP
60025	2588	10	on	on	IN
60025	2588	11	a	a	DT
60025	2588	12	small	small	JJ
60025	2588	13	spit	spit	NN
60025	2588	14	before	before	IN
60025	2588	15	a	a	DT
60025	2588	16	clear	clear	JJ
60025	2588	17	brisk	brisk	JJ
60025	2588	18	fire	fire	NN
60025	2588	19	.	.	.
60025	2589	1	Baste	baste	IN
60025	2589	2	them	-PRON-	PRP
60025	2589	3	with	with	IN
60025	2589	4	lard	lard	NN
60025	2589	5	,	,	,
60025	2589	6	or	or	CC
60025	2589	7	fresh	fresh	JJ
60025	2589	8	butter	butter	NN
60025	2589	9	.	.	.
60025	2590	1	They	-PRON-	PRP
60025	2590	2	will	will	MD
60025	2590	3	be	be	VB
60025	2590	4	done	do	VBN
60025	2590	5	in	in	IN
60025	2590	6	twenty	twenty	CD
60025	2590	7	or	or	CC
60025	2590	8	thirty	thirty	CD
60025	2590	9	minutes	minute	NNS
60025	2590	10	.	.	.
60025	2591	1	Serve	serve	VB
60025	2591	2	them	-PRON-	PRP
60025	2591	3	up	up	RP
60025	2591	4	laid	lay	VBN
60025	2591	5	on	on	IN
60025	2591	6	the	the	DT
60025	2591	7	toast	toast	NN
60025	2591	8	,	,	,
60025	2591	9	and	and	CC
60025	2591	10	garnished	garnish	VBN
60025	2591	11	with	with	IN
60025	2591	12	sliced	sliced	JJ
60025	2591	13	orange	orange	NN
60025	2591	14	,	,	,
60025	2591	15	or	or	CC
60025	2591	16	with	with	IN
60025	2591	17	orange	orange	NNP
60025	2591	18	jelly	jelly	NNP
60025	2591	19	.	.	.
60025	2592	1	Have	have	VBP
60025	2592	2	brown	brown	JJ
60025	2592	3	gravy	gravy	NN
60025	2592	4	in	in	IN
60025	2592	5	a	a	DT
60025	2592	6	boat	boat	NN
60025	2592	7	.	.	.
60025	2593	1	TO	to	IN
60025	2593	2	ROAST	ROAST	NNP
60025	2593	3	REED	REED	NNP
60025	2593	4	-	-	HYPH
60025	2593	5	BIRDS	BIRDS	NNP
60025	2593	6	,	,	,
60025	2593	7	OR	or	CC
60025	2593	8	ORTOLANS	ORTOLANS	NNP
60025	2593	9	.	.	.
60025	2594	1	Put	put	VB
60025	2594	2	into	into	IN
60025	2594	3	every	every	DT
60025	2594	4	bird	bird	NN
60025	2594	5	,	,	,
60025	2594	6	an	an	DT
60025	2594	7	oyster	oyster	NN
60025	2594	8	,	,	,
60025	2594	9	or	or	CC
60025	2594	10	a	a	DT
60025	2594	11	little	little	JJ
60025	2594	12	butter	butter	NN
60025	2594	13	mixed	mix	VBN
60025	2594	14	with	with	IN
60025	2594	15	some	some	DT
60025	2594	16	finely	finely	RB
60025	2594	17	sifted	sift	VBN
60025	2594	18	bread	bread	NN
60025	2594	19	-	-	HYPH
60025	2594	20	crumbs	crumb	NNS
60025	2594	21	.	.	.
60025	2595	1	Dredge	dredge	VB
60025	2595	2	them	-PRON-	PRP
60025	2595	3	with	with	IN
60025	2595	4	flour	flour	NN
60025	2595	5	.	.	.
60025	2596	1	Run	run	VB
60025	2596	2	a	a	DT
60025	2596	3	small	small	JJ
60025	2596	4	skewer	skewer	NN
60025	2596	5	through	through	IN
60025	2596	6	them	-PRON-	PRP
60025	2596	7	,	,	,
60025	2596	8	and	and	CC
60025	2596	9	tie	tie	VB
60025	2596	10	them	-PRON-	PRP
60025	2596	11	on	on	IN
60025	2596	12	the	the	DT
60025	2596	13	spit	spit	NN
60025	2596	14	.	.	.
60025	2597	1	Baste	baste	IN
60025	2597	2	them	-PRON-	PRP
60025	2597	3	with	with	IN
60025	2597	4	lard	lard	NN
60025	2597	5	or	or	CC
60025	2597	6	with	with	IN
60025	2597	7	fresh	fresh	JJ
60025	2597	8	butter	butter	NN
60025	2597	9	.	.	.
60025	2598	1	They	-PRON-	PRP
60025	2598	2	will	will	MD
60025	2598	3	be	be	VB
60025	2598	4	done	do	VBN
60025	2598	5	in	in	IN
60025	2598	6	about	about	RB
60025	2598	7	ten	ten	CD
60025	2598	8	minutes	minute	NNS
60025	2598	9	.	.	.
60025	2599	1	A	a	DT
60025	2599	2	very	very	RB
60025	2599	3	nice	nice	JJ
60025	2599	4	way	way	NN
60025	2599	5	of	of	IN
60025	2599	6	cooking	cook	VBG
60025	2599	7	these	these	DT
60025	2599	8	birds	bird	NNS
60025	2599	9	is	be	VBZ
60025	2599	10	,	,	,
60025	2599	11	(	(	-LRB-
60025	2599	12	having	have	VBG
60025	2599	13	greased	grease	VBN
60025	2599	14	them	-PRON-	PRP
60025	2599	15	all	all	DT
60025	2599	16	over	over	RB
60025	2599	17	with	with	IN
60025	2599	18	lard	lard	NN
60025	2599	19	or	or	CC
60025	2599	20	with	with	IN
60025	2599	21	fresh	fresh	JJ
60025	2599	22	butter	butter	NN
60025	2599	23	,	,	,
60025	2599	24	and	and	CC
60025	2599	25	wrapped	wrap	VBD
60025	2599	26	them	-PRON-	PRP
60025	2599	27	in	in	IN
60025	2599	28	vine	vine	NN
60025	2599	29	leaves	leave	NNS
60025	2599	30	secured	secure	VBN
60025	2599	31	closely	closely	RB
60025	2599	32	with	with	IN
60025	2599	33	a	a	DT
60025	2599	34	string	string	NN
60025	2599	35	,	,	,
60025	2599	36	)	)	-RRB-
60025	2599	37	to	to	TO
60025	2599	38	lay	lay	VB
60025	2599	39	them	-PRON-	PRP
60025	2599	40	in	in	IN
60025	2599	41	a	a	DT
60025	2599	42	heated	heated	JJ
60025	2599	43	iron	iron	NN
60025	2599	44	pan	pan	NN
60025	2599	45	,	,	,
60025	2599	46	and	and	CC
60025	2599	47	bury	bury	VB
60025	2599	48	them	-PRON-	PRP
60025	2599	49	in	in	IN
60025	2599	50	ashes	ashe	NNS
60025	2599	51	hot	hot	JJ
60025	2599	52	enough	enough	RB
60025	2599	53	to	to	TO
60025	2599	54	roast	roast	VB
60025	2599	55	or	or	CC
60025	2599	56	bake	bake	VB
60025	2599	57	them	-PRON-	PRP
60025	2599	58	.	.	.
60025	2600	1	Remove	remove	VB
60025	2600	2	the	the	DT
60025	2600	3	vine	vine	NN
60025	2600	4	leaves	leave	VBZ
60025	2600	5	before	before	IN
60025	2600	6	you	-PRON-	PRP
60025	2600	7	send	send	VBP
60025	2600	8	the	the	DT
60025	2600	9	birds	bird	NNS
60025	2600	10	to	to	IN
60025	2600	11	table	table	NN
60025	2600	12	.	.	.
60025	2601	1	Reed	Reed	NNP
60025	2601	2	birds	bird	NNS
60025	2601	3	are	be	VBP
60025	2601	4	very	very	RB
60025	2601	5	fine	fine	RB
60025	2601	6	made	make	VBN
60025	2601	7	into	into	IN
60025	2601	8	little	little	JJ
60025	2601	9	dumplings	dumpling	NNS
60025	2601	10	with	with	IN
60025	2601	11	a	a	DT
60025	2601	12	thin	thin	JJ
60025	2601	13	crust	crust	NN
60025	2601	14	of	of	IN
60025	2601	15	flour	flour	NN
60025	2601	16	and	and	CC
60025	2601	17	butter	butter	NN
60025	2601	18	,	,	,
60025	2601	19	and	and	CC
60025	2601	20	boiled	boil	VBD
60025	2601	21	about	about	RB
60025	2601	22	twenty	twenty	CD
60025	2601	23	minutes	minute	NNS
60025	2601	24	.	.	.
60025	2602	1	Each	each	DT
60025	2602	2	must	must	MD
60025	2602	3	be	be	VB
60025	2602	4	tied	tie	VBN
60025	2602	5	in	in	IN
60025	2602	6	a	a	DT
60025	2602	7	separate	separate	JJ
60025	2602	8	cloth	cloth	NN
60025	2602	9	.	.	.
60025	2603	1	Or	or	CC
60025	2603	2	you	-PRON-	PRP
60025	2603	3	may	may	MD
60025	2603	4	cook	cook	VB
60025	2603	5	a	a	DT
60025	2603	6	dozen	dozen	NN
60025	2603	7	in	in	IN
60025	2603	8	one	one	CD
60025	2603	9	paste	paste	NN
60025	2603	10	,	,	,
60025	2603	11	like	like	IN
60025	2603	12	an	an	DT
60025	2603	13	apple	apple	NN
60025	2603	14	pudding	pudding	NN
60025	2603	15	.	.	.
60025	2604	1	LARDING	LARDING	NNP
60025	2604	2	.	.	.
60025	2605	1	To	to	TO
60025	2605	2	lard	lard	NN
60025	2605	3	meat	meat	NN
60025	2605	4	or	or	CC
60025	2605	5	poultry	poultry	NN
60025	2605	6	is	be	VBZ
60025	2605	7	to	to	TO
60025	2605	8	introduce	introduce	VB
60025	2605	9	into	into	IN
60025	2605	10	the	the	DT
60025	2605	11	surface	surface	NN
60025	2605	12	of	of	IN
60025	2605	13	the	the	DT
60025	2605	14	flesh	flesh	NN
60025	2605	15	,	,	,
60025	2605	16	slips	slip	VBZ
60025	2605	17	of	of	IN
60025	2605	18	the	the	DT
60025	2605	19	fat	fat	NN
60025	2605	20	only	only	RB
60025	2605	21	of	of	IN
60025	2605	22	bacon	bacon	NN
60025	2605	23	,	,	,
60025	2605	24	by	by	IN
60025	2605	25	means	mean	NNS
60025	2605	26	of	of	IN
60025	2605	27	a	a	DT
60025	2605	28	larding	lard	VBG
60025	2605	29	-	-	HYPH
60025	2605	30	pin	pin	NN
60025	2605	31	or	or	CC
60025	2605	32	larding	larding	NN
60025	2605	33	-	-	HYPH
60025	2605	34	needle	needle	NN
60025	2605	35	,	,	,
60025	2605	36	it	-PRON-	PRP
60025	2605	37	being	be	VBG
60025	2605	38	called	call	VBN
60025	2605	39	by	by	IN
60025	2605	40	both	both	DT
60025	2605	41	names	name	NNS
60025	2605	42	.	.	.
60025	2606	1	It	-PRON-	PRP
60025	2606	2	is	be	VBZ
60025	2606	3	a	a	DT
60025	2606	4	steel	steel	NN
60025	2606	5	instrument	instrument	NN
60025	2606	6	about	about	IN
60025	2606	7	a	a	DT
60025	2606	8	foot	foot	NN
60025	2606	9	long	long	RB
60025	2606	10	,	,	,
60025	2606	11	sharp	sharp	JJ
60025	2606	12	at	at	IN
60025	2606	13	one	one	CD
60025	2606	14	end	end	NN
60025	2606	15	,	,	,
60025	2606	16	and	and	CC
60025	2606	17	cleft	cleave	VBD
60025	2606	18	at	at	IN
60025	2606	19	the	the	DT
60025	2606	20	other	other	JJ
60025	2606	21	into	into	IN
60025	2606	22	four	four	CD
60025	2606	23	divisions	division	NNS
60025	2606	24	,	,	,
60025	2606	25	which	which	WDT
60025	2606	26	are	be	VBP
60025	2606	27	near	near	IN
60025	2606	28	two	two	CD
60025	2606	29	inches	inch	NNS
60025	2606	30	in	in	IN
60025	2606	31	length	length	NN
60025	2606	32	,	,	,
60025	2606	33	and	and	CC
60025	2606	34	resemble	resemble	JJ
60025	2606	35	tweezers	tweezer	NNS
60025	2606	36	.	.	.
60025	2607	1	It	-PRON-	PRP
60025	2607	2	can	can	MD
60025	2607	3	be	be	VB
60025	2607	4	obtained	obtain	VBN
60025	2607	5	at	at	IN
60025	2607	6	the	the	DT
60025	2607	7	hardware	hardware	NN
60025	2607	8	stores	store	NNS
60025	2607	9	.	.	.
60025	2608	1	Cut	cut	VB
60025	2608	2	the	the	DT
60025	2608	3	bacon	bacon	NN
60025	2608	4	into	into	IN
60025	2608	5	slips	slip	NNS
60025	2608	6	about	about	RB
60025	2608	7	two	two	CD
60025	2608	8	inches	inch	NNS
60025	2608	9	in	in	IN
60025	2608	10	length	length	NN
60025	2608	11	,	,	,
60025	2608	12	half	half	PDT
60025	2608	13	an	an	DT
60025	2608	14	inch	inch	NN
60025	2608	15	in	in	IN
60025	2608	16	breadth	breadth	NN
60025	2608	17	,	,	,
60025	2608	18	and	and	CC
60025	2608	19	half	half	PDT
60025	2608	20	an	an	DT
60025	2608	21	inch	inch	NN
60025	2608	22	in	in	IN
60025	2608	23	thickness	thickness	NN
60025	2608	24	.	.	.
60025	2609	1	If	if	IN
60025	2609	2	intended	intend	VBN
60025	2609	3	for	for	IN
60025	2609	4	poultry	poultry	NN
60025	2609	5	,	,	,
60025	2609	6	the	the	DT
60025	2609	7	slips	slip	NNS
60025	2609	8	of	of	IN
60025	2609	9	bacon	bacon	NN
60025	2609	10	should	should	MD
60025	2609	11	not	not	RB
60025	2609	12	be	be	VB
60025	2609	13	thicker	thick	JJR
60025	2609	14	than	than	IN
60025	2609	15	a	a	DT
60025	2609	16	straw	straw	NN
60025	2609	17	.	.	.
60025	2610	1	Put	put	VB
60025	2610	2	them	-PRON-	PRP
60025	2610	3	,	,	,
60025	2610	4	one	one	CD
60025	2610	5	at	at	IN
60025	2610	6	a	a	DT
60025	2610	7	time	time	NN
60025	2610	8	,	,	,
60025	2610	9	into	into	IN
60025	2610	10	the	the	DT
60025	2610	11	cleft	cleft	NNS
60025	2610	12	or	or	CC
60025	2610	13	split	split	VBN
60025	2610	14	end	end	NN
60025	2610	15	of	of	IN
60025	2610	16	the	the	DT
60025	2610	17	larding	larding	NN
60025	2610	18	-	-	HYPH
60025	2610	19	needle	needle	NN
60025	2610	20	.	.	.
60025	2611	1	Give	give	VB
60025	2611	2	each	each	DT
60025	2611	3	slip	slip	NN
60025	2611	4	a	a	DT
60025	2611	5	slight	slight	JJ
60025	2611	6	twist	twist	NN
60025	2611	7	,	,	,
60025	2611	8	and	and	CC
60025	2611	9	press	press	VB
60025	2611	10	it	-PRON-	PRP
60025	2611	11	down	down	RB
60025	2611	12	hard	hard	RB
60025	2611	13	into	into	IN
60025	2611	14	the	the	DT
60025	2611	15	needle	needle	NN
60025	2611	16	with	with	IN
60025	2611	17	your	-PRON-	PRP$
60025	2611	18	fingers	finger	NNS
60025	2611	19	.	.	.
60025	2612	1	Then	then	RB
60025	2612	2	push	push	VB
60025	2612	3	the	the	DT
60025	2612	4	needle	needle	NN
60025	2612	5	through	through	IN
60025	2612	6	the	the	DT
60025	2612	7	flesh	flesh	NN
60025	2612	8	,	,	,
60025	2612	9	(	(	-LRB-
60025	2612	10	avoiding	avoid	VBG
60025	2612	11	the	the	DT
60025	2612	12	places	place	NNS
60025	2612	13	where	where	WRB
60025	2612	14	the	the	DT
60025	2612	15	bones	bone	NNS
60025	2612	16	are	be	VBP
60025	2612	17	,	,	,
60025	2612	18	)	)	-RRB-
60025	2612	19	and	and	CC
60025	2612	20	when	when	WRB
60025	2612	21	you	-PRON-	PRP
60025	2612	22	draw	draw	VBP
60025	2612	23	it	-PRON-	PRP
60025	2612	24	out	out	RP
60025	2612	25	it	-PRON-	PRP
60025	2612	26	will	will	MD
60025	2612	27	have	have	VB
60025	2612	28	left	leave	VBN
60025	2612	29	behind	behind	IN
60025	2612	30	it	-PRON-	PRP
60025	2612	31	the	the	DT
60025	2612	32	slip	slip	NN
60025	2612	33	of	of	IN
60025	2612	34	bacon	bacon	NN
60025	2612	35	sticking	stick	VBG
60025	2612	36	in	in	IN
60025	2612	37	the	the	DT
60025	2612	38	surface	surface	NN
60025	2612	39	.	.	.
60025	2613	1	Take	take	VB
60025	2613	2	care	care	NN
60025	2613	3	to	to	TO
60025	2613	4	have	have	VB
60025	2613	5	all	all	PDT
60025	2613	6	the	the	DT
60025	2613	7	slips	slip	NNS
60025	2613	8	of	of	IN
60025	2613	9	the	the	DT
60025	2613	10	same	same	JJ
60025	2613	11	size	size	NN
60025	2613	12	,	,	,
60025	2613	13	and	and	CC
60025	2613	14	arranged	arrange	VBD
60025	2613	15	in	in	IN
60025	2613	16	regular	regular	JJ
60025	2613	17	rows	row	NNS
60025	2613	18	at	at	IN
60025	2613	19	equal	equal	JJ
60025	2613	20	distances	distance	NNS
60025	2613	21	.	.	.
60025	2614	1	Every	every	DT
60025	2614	2	slip	slip	NN
60025	2614	3	should	should	MD
60025	2614	4	stand	stand	VB
60025	2614	5	up	up	RP
60025	2614	6	about	about	IN
60025	2614	7	an	an	DT
60025	2614	8	inch	inch	NN
60025	2614	9	.	.	.
60025	2615	1	If	if	IN
60025	2615	2	any	any	DT
60025	2615	3	are	be	VBP
60025	2615	4	wrong	wrong	JJ
60025	2615	5	,	,	,
60025	2615	6	take	take	VB
60025	2615	7	them	-PRON-	PRP
60025	2615	8	out	out	RP
60025	2615	9	and	and	CC
60025	2615	10	do	do	VB
60025	2615	11	them	-PRON-	PRP
60025	2615	12	over	over	RP
60025	2615	13	again	again	RB
60025	2615	14	.	.	.
60025	2616	1	To	to	TO
60025	2616	2	lard	lard	VB
60025	2616	3	handsomely	handsomely	RB
60025	2616	4	and	and	CC
60025	2616	5	neatly	neatly	RB
60025	2616	6	requires	require	VBZ
60025	2616	7	practice	practice	NN
60025	2616	8	and	and	CC
60025	2616	9	dexterity	dexterity	NN
60025	2616	10	.	.	.
60025	2617	1	Fowls	Fowls	NNP
60025	2617	2	and	and	CC
60025	2617	3	game	game	NN
60025	2617	4	are	be	VBP
60025	2617	5	generally	generally	RB
60025	2617	6	larded	lard	VBN
60025	2617	7	on	on	IN
60025	2617	8	the	the	DT
60025	2617	9	breast	breast	NN
60025	2617	10	only	only	RB
60025	2617	11	.	.	.
60025	2618	1	If	if	IN
60025	2618	2	cold	cold	JJ
60025	2618	3	,	,	,
60025	2618	4	they	-PRON-	PRP
60025	2618	5	can	can	MD
60025	2618	6	be	be	VB
60025	2618	7	done	do	VBN
60025	2618	8	with	with	IN
60025	2618	9	the	the	DT
60025	2618	10	fat	fat	NN
60025	2618	11	of	of	IN
60025	2618	12	cold	cold	JJ
60025	2618	13	boiled	boil	VBN
60025	2618	14	ham	ham	NN
60025	2618	15	.	.	.
60025	2619	1	Larding	lard	VBG
60025	2619	2	may	may	MD
60025	2619	3	be	be	VB
60025	2619	4	made	make	VBN
60025	2619	5	to	to	TO
60025	2619	6	look	look	VB
60025	2619	7	very	very	RB
60025	2619	8	tastefully	tastefully	RB
60025	2619	9	on	on	IN
60025	2619	10	any	any	DT
60025	2619	11	thing	thing	NN
60025	2619	12	that	that	WDT
60025	2619	13	is	be	VBZ
60025	2619	14	not	not	RB
60025	2619	15	to	to	TO
60025	2619	16	be	be	VB
60025	2619	17	cooked	cook	VBN
60025	2619	18	afterwards	afterwards	RB
60025	2619	19	.	.	.
60025	2620	1	FORCE	force	NN
60025	2620	2	-	-	HYPH
60025	2620	3	MEAT	meat	NN
60025	2620	4	BALLS	BALLS	NNP
60025	2620	5	.	.	.
60025	2621	1	To	to	IN
60025	2621	2	a	a	DT
60025	2621	3	pound	pound	NN
60025	2621	4	of	of	IN
60025	2621	5	the	the	DT
60025	2621	6	lean	lean	NN
60025	2621	7	of	of	IN
60025	2621	8	a	a	DT
60025	2621	9	leg	leg	NN
60025	2621	10	of	of	IN
60025	2621	11	veal	veal	NN
60025	2621	12	,	,	,
60025	2621	13	allow	allow	VB
60025	2621	14	a	a	DT
60025	2621	15	pound	pound	NN
60025	2621	16	of	of	IN
60025	2621	17	beef	beef	NN
60025	2621	18	suet	suet	NN
60025	2621	19	.	.	.
60025	2622	1	Mince	mince	VB
60025	2622	2	them	-PRON-	PRP
60025	2622	3	together	together	RB
60025	2622	4	very	very	RB
60025	2622	5	fine	fine	JJ
60025	2622	6	.	.	.
60025	2623	1	Then	then	RB
60025	2623	2	season	season	VB
60025	2623	3	it	-PRON-	PRP
60025	2623	4	to	to	IN
60025	2623	5	your	-PRON-	PRP$
60025	2623	6	taste	taste	NN
60025	2623	7	with	with	IN
60025	2623	8	pepper	pepper	NN
60025	2623	9	,	,	,
60025	2623	10	salt	salt	NN
60025	2623	11	,	,	,
60025	2623	12	mace	mace	NN
60025	2623	13	,	,	,
60025	2623	14	nutmeg	nutmeg	NN
60025	2623	15	,	,	,
60025	2623	16	and	and	CC
60025	2623	17	chopped	chop	VBD
60025	2623	18	sage	sage	NN
60025	2623	19	or	or	CC
60025	2623	20	sweet	sweet	JJ
60025	2623	21	marjoram	marjoram	NNP
60025	2623	22	.	.	.
60025	2624	1	Then	then	RB
60025	2624	2	chop	chop	VB
60025	2624	3	a	a	DT
60025	2624	4	half	half	JJ
60025	2624	5	-	-	HYPH
60025	2624	6	pint	pint	NN
60025	2624	7	of	of	IN
60025	2624	8	oysters	oyster	NNS
60025	2624	9	,	,	,
60025	2624	10	and	and	CC
60025	2624	11	beat	beat	VBD
60025	2624	12	six	six	CD
60025	2624	13	eggs	egg	NNS
60025	2624	14	very	very	RB
60025	2624	15	well	well	RB
60025	2624	16	.	.	.
60025	2625	1	Mix	mix	VB
60025	2625	2	the	the	DT
60025	2625	3	whole	whole	NN
60025	2625	4	together	together	RB
60025	2625	5	,	,	,
60025	2625	6	and	and	CC
60025	2625	7	pound	pound	VB
60025	2625	8	it	-PRON-	PRP
60025	2625	9	to	to	IN
60025	2625	10	a	a	DT
60025	2625	11	paste	paste	NN
60025	2625	12	in	in	IN
60025	2625	13	a	a	DT
60025	2625	14	marble	marble	NN
60025	2625	15	mortar	mortar	NN
60025	2625	16	.	.	.
60025	2626	1	If	if	IN
60025	2626	2	you	-PRON-	PRP
60025	2626	3	do	do	VBP
60025	2626	4	not	not	RB
60025	2626	5	want	want	VB
60025	2626	6	it	-PRON-	PRP
60025	2626	7	immediately	immediately	RB
60025	2626	8	,	,	,
60025	2626	9	put	put	VB
60025	2626	10	it	-PRON-	PRP
60025	2626	11	away	away	RB
60025	2626	12	in	in	IN
60025	2626	13	a	a	DT
60025	2626	14	stone	stone	NN
60025	2626	15	pot	pot	NN
60025	2626	16	,	,	,
60025	2626	17	strew	strew	VBD
60025	2626	18	a	a	DT
60025	2626	19	little	little	JJ
60025	2626	20	flour	flour	NN
60025	2626	21	on	on	IN
60025	2626	22	the	the	DT
60025	2626	23	top	top	NN
60025	2626	24	,	,	,
60025	2626	25	and	and	CC
60025	2626	26	cover	cover	VB
60025	2626	27	it	-PRON-	PRP
60025	2626	28	closely	closely	RB
60025	2626	29	.	.	.
60025	2627	1	When	when	WRB
60025	2627	2	you	-PRON-	PRP
60025	2627	3	wish	wish	VBP
60025	2627	4	to	to	TO
60025	2627	5	use	use	VB
60025	2627	6	the	the	DT
60025	2627	7	force	force	NN
60025	2627	8	-	-	HYPH
60025	2627	9	meat	meat	NN
60025	2627	10	,	,	,
60025	2627	11	divide	divide	VB
60025	2627	12	into	into	IN
60025	2627	13	equal	equal	JJ
60025	2627	14	parts	part	NNS
60025	2627	15	as	as	RB
60025	2627	16	much	much	JJ
60025	2627	17	of	of	IN
60025	2627	18	it	-PRON-	PRP
60025	2627	19	as	as	IN
60025	2627	20	you	-PRON-	PRP
60025	2627	21	want	want	VBP
60025	2627	22	;	;	:
60025	2627	23	and	and	CC
60025	2627	24	having	have	VBG
60025	2627	25	floured	flour	VBN
60025	2627	26	your	-PRON-	PRP$
60025	2627	27	hands	hand	NNS
60025	2627	28	,	,	,
60025	2627	29	roll	roll	VB
60025	2627	30	it	-PRON-	PRP
60025	2627	31	into	into	IN
60025	2627	32	round	round	JJ
60025	2627	33	balls	ball	NNS
60025	2627	34	,	,	,
60025	2627	35	all	all	DT
60025	2627	36	of	of	IN
60025	2627	37	the	the	DT
60025	2627	38	same	same	JJ
60025	2627	39	size	size	NN
60025	2627	40	.	.	.
60025	2628	1	Either	either	CC
60025	2628	2	fry	fry	VB
60025	2628	3	them	-PRON-	PRP
60025	2628	4	in	in	IN
60025	2628	5	butter	butter	NN
60025	2628	6	,	,	,
60025	2628	7	or	or	CC
60025	2628	8	boil	boil	VB
60025	2628	9	them	-PRON-	PRP
60025	2628	10	.	.	.
60025	2629	1	This	this	DT
60025	2629	2	force	force	NN
60025	2629	3	-	-	HYPH
60025	2629	4	meat	meat	NN
60025	2629	5	will	will	MD
60025	2629	6	be	be	VB
60025	2629	7	found	find	VBN
60025	2629	8	a	a	DT
60025	2629	9	very	very	RB
60025	2629	10	good	good	JJ
60025	2629	11	stuffing	stuffing	NN
60025	2629	12	for	for	IN
60025	2629	13	meat	meat	NN
60025	2629	14	or	or	CC
60025	2629	15	poultry	poultry	NN
60025	2629	16	.	.	.
60025	2630	1	FINE	fine	JJ
60025	2630	2	PARTRIDGE	PARTRIDGE	NNP
60025	2630	3	PIE	PIE	NNP
60025	2630	4	.	.	.
60025	2631	1	Having	have	VBG
60025	2631	2	trussed	truss	VBN
60025	2631	3	your	-PRON-	PRP$
60025	2631	4	partridges	partridge	NNS
60025	2631	5	,	,	,
60025	2631	6	loosen	loosen	VB
60025	2631	7	all	all	PDT
60025	2631	8	the	the	DT
60025	2631	9	joints	joint	NNS
60025	2631	10	with	with	IN
60025	2631	11	a	a	DT
60025	2631	12	knife	knife	NN
60025	2631	13	,	,	,
60025	2631	14	but	but	CC
60025	2631	15	do	do	VBP
60025	2631	16	not	not	RB
60025	2631	17	cut	cut	VB
60025	2631	18	them	-PRON-	PRP
60025	2631	19	apart	apart	RB
60025	2631	20	.	.	.
60025	2632	1	Scald	Scald	NNP
60025	2632	2	,	,	,
60025	2632	3	peel	peel	NN
60025	2632	4	,	,	,
60025	2632	5	and	and	CC
60025	2632	6	chop	chop	VB
60025	2632	7	some	some	DT
60025	2632	8	fresh	fresh	JJ
60025	2632	9	mushrooms	mushroom	NNS
60025	2632	10	,	,	,
60025	2632	11	mix	mix	VB
60025	2632	12	them	-PRON-	PRP
60025	2632	13	with	with	IN
60025	2632	14	grated	grate	VBN
60025	2632	15	bread	bread	NN
60025	2632	16	crumbs	crumb	NNS
60025	2632	17	,	,	,
60025	2632	18	moistened	moisten	VBN
60025	2632	19	with	with	IN
60025	2632	20	cream	cream	NN
60025	2632	21	and	and	CC
60025	2632	22	beaten	beat	VBN
60025	2632	23	yolk	yolk	NNP
60025	2632	24	of	of	IN
60025	2632	25	egg	egg	NN
60025	2632	26	,	,	,
60025	2632	27	and	and	CC
60025	2632	28	with	with	IN
60025	2632	29	this	this	DT
60025	2632	30	stuff	stuff	NN
60025	2632	31	the	the	DT
60025	2632	32	partridges	partridge	NNS
60025	2632	33	.	.	.
60025	2633	1	Cover	cover	VB
60025	2633	2	the	the	DT
60025	2633	3	sides	side	NNS
60025	2633	4	and	and	CC
60025	2633	5	bottom	bottom	NN
60025	2633	6	of	of	IN
60025	2633	7	a	a	DT
60025	2633	8	deep	deep	JJ
60025	2633	9	dish	dish	NN
60025	2633	10	with	with	IN
60025	2633	11	a	a	DT
60025	2633	12	rich	rich	JJ
60025	2633	13	paste	paste	NN
60025	2633	14	,	,	,
60025	2633	15	adding	add	VBG
60025	2633	16	a	a	DT
60025	2633	17	layer	layer	NN
60025	2633	18	of	of	IN
60025	2633	19	cold	cold	JJ
60025	2633	20	boiled	boil	VBN
60025	2633	21	ham	ham	NN
60025	2633	22	sliced	slice	VBD
60025	2633	23	very	very	RB
60025	2633	24	thin	thin	JJ
60025	2633	25	.	.	.
60025	2634	1	Add	add	VB
60025	2634	2	some	some	DT
60025	2634	3	whole	whole	JJ
60025	2634	4	button	button	NN
60025	2634	5	mushrooms	mushroom	NNS
60025	2634	6	,	,	,
60025	2634	7	and	and	CC
60025	2634	8	some	some	DT
60025	2634	9	hard	hard	RB
60025	2634	10	boiled	boil	VBN
60025	2634	11	yolks	yolk	NNS
60025	2634	12	of	of	IN
60025	2634	13	eggs	egg	NNS
60025	2634	14	.	.	.
60025	2635	1	Season	season	NN
60025	2635	2	with	with	IN
60025	2635	3	pepper	pepper	NN
60025	2635	4	only	only	RB
60025	2635	5	.	.	.
60025	2636	1	Put	put	VB
60025	2636	2	in	in	RP
60025	2636	3	the	the	DT
60025	2636	4	partridges	partridge	NNS
60025	2636	5	,	,	,
60025	2636	6	laying	lay	VBG
60025	2636	7	on	on	IN
60025	2636	8	each	each	DT
60025	2636	9	a	a	DT
60025	2636	10	bit	bit	NN
60025	2636	11	of	of	IN
60025	2636	12	butter	butter	NN
60025	2636	13	rolled	roll	VBN
60025	2636	14	in	in	IN
60025	2636	15	flour	flour	NN
60025	2636	16	.	.	.
60025	2637	1	Cover	cover	VB
60025	2637	2	the	the	DT
60025	2637	3	whole	whole	NN
60025	2637	4	with	with	IN
60025	2637	5	a	a	DT
60025	2637	6	thick	thick	JJ
60025	2637	7	lid	lid	NN
60025	2637	8	of	of	IN
60025	2637	9	paste	paste	NN
60025	2637	10	handsomely	handsomely	RB
60025	2637	11	notched	notch	VBN
60025	2637	12	,	,	,
60025	2637	13	and	and	CC
60025	2637	14	ornamented	ornament	VBN
60025	2637	15	with	with	IN
60025	2637	16	paste	paste	NN
60025	2637	17	leaves	leave	NNS
60025	2637	18	.	.	.
60025	2638	1	Before	before	IN
60025	2638	2	you	-PRON-	PRP
60025	2638	3	put	put	VBP
60025	2638	4	on	on	IN
60025	2638	5	the	the	DT
60025	2638	6	cover	cover	NN
60025	2638	7	,	,	,
60025	2638	8	pour	pour	VB
60025	2638	9	a	a	DT
60025	2638	10	little	little	JJ
60025	2638	11	water	water	NN
60025	2638	12	into	into	IN
60025	2638	13	the	the	DT
60025	2638	14	pie	pie	NN
60025	2638	15	.	.	.
60025	2639	1	GRAVY	GRAVY	NNP
60025	2639	2	AND	and	CC
60025	2639	3	SAUCES	sauce	NNS
60025	2639	4	.	.	.
60025	2640	1	DRAWN	DRAWN	NNS
60025	2640	2	OR	or	CC
60025	2640	3	MADE	make	VBD
60025	2640	4	GRAVY	GRAVY	NNS
60025	2640	5	.	.	.
60025	2641	1	For	for	IN
60025	2641	2	this	this	DT
60025	2641	3	purpose	purpose	NN
60025	2641	4	you	-PRON-	PRP
60025	2641	5	may	may	MD
60025	2641	6	use	use	VB
60025	2641	7	coarse	coarse	JJ
60025	2641	8	pieces	piece	NNS
60025	2641	9	of	of	IN
60025	2641	10	the	the	DT
60025	2641	11	lean	lean	NN
60025	2641	12	of	of	IN
60025	2641	13	beef	beef	NN
60025	2641	14	or	or	CC
60025	2641	15	veal	veal	NN
60025	2641	16	,	,	,
60025	2641	17	or	or	CC
60025	2641	18	the	the	DT
60025	2641	19	giblets	giblet	NNS
60025	2641	20	and	and	CC
60025	2641	21	trimmings	trimming	NNS
60025	2641	22	of	of	IN
60025	2641	23	poultry	poultry	NN
60025	2641	24	or	or	CC
60025	2641	25	game	game	NN
60025	2641	26	.	.	.
60025	2642	1	It	-PRON-	PRP
60025	2642	2	must	must	MD
60025	2642	3	be	be	VB
60025	2642	4	stewed	stew	VBN
60025	2642	5	for	for	IN
60025	2642	6	a	a	DT
60025	2642	7	long	long	JJ
60025	2642	8	time	time	NN
60025	2642	9	,	,	,
60025	2642	10	skimmed	skimmed	NN
60025	2642	11	,	,	,
60025	2642	12	strained	strain	VBN
60025	2642	13	,	,	,
60025	2642	14	thickened	thicken	VBD
60025	2642	15	,	,	,
60025	2642	16	and	and	CC
60025	2642	17	flavoured	flavour	VBN
60025	2642	18	with	with	IN
60025	2642	19	whatever	whatever	WDT
60025	2642	20	condiments	condiment	NNS
60025	2642	21	are	be	VBP
60025	2642	22	supposed	suppose	VBN
60025	2642	23	most	most	RBS
60025	2642	24	suited	suited	JJ
60025	2642	25	to	to	IN
60025	2642	26	the	the	DT
60025	2642	27	dish	dish	NN
60025	2642	28	it	-PRON-	PRP
60025	2642	29	is	be	VBZ
60025	2642	30	to	to	TO
60025	2642	31	accompany	accompany	VB
60025	2642	32	.	.	.
60025	2643	1	In	in	IN
60025	2643	2	preparing	prepare	VBG
60025	2643	3	meat	meat	NN
60025	2643	4	to	to	TO
60025	2643	5	stew	stew	NNP
60025	2643	6	for	for	IN
60025	2643	7	gravy	gravy	NN
60025	2643	8	,	,	,
60025	2643	9	beat	beat	VBD
60025	2643	10	it	-PRON-	PRP
60025	2643	11	with	with	IN
60025	2643	12	a	a	DT
60025	2643	13	mallet	mallet	NN
60025	2643	14	or	or	CC
60025	2643	15	meat	meat	NN
60025	2643	16	-	-	HYPH
60025	2643	17	beetle	beetle	NN
60025	2643	18	,	,	,
60025	2643	19	score	score	VB
60025	2643	20	it	-PRON-	PRP
60025	2643	21	,	,	,
60025	2643	22	and	and	CC
60025	2643	23	cut	cut	VBD
60025	2643	24	it	-PRON-	PRP
60025	2643	25	into	into	IN
60025	2643	26	small	small	JJ
60025	2643	27	pieces	piece	NNS
60025	2643	28	;	;	:
60025	2643	29	this	this	DT
60025	2643	30	makes	make	VBZ
60025	2643	31	it	-PRON-	PRP
60025	2643	32	give	give	VB
60025	2643	33	out	out	RP
60025	2643	34	the	the	DT
60025	2643	35	juices	juice	NNS
60025	2643	36	.	.	.
60025	2644	1	Season	season	VB
60025	2644	2	it	-PRON-	PRP
60025	2644	3	with	with	IN
60025	2644	4	pepper	pepper	NN
60025	2644	5	and	and	CC
60025	2644	6	salt	salt	NN
60025	2644	7	,	,	,
60025	2644	8	and	and	CC
60025	2644	9	put	put	VBD
60025	2644	10	it	-PRON-	PRP
60025	2644	11	into	into	IN
60025	2644	12	a	a	DT
60025	2644	13	stew	stew	NN
60025	2644	14	-	-	HYPH
60025	2644	15	pan	pan	NN
60025	2644	16	with	with	IN
60025	2644	17	butter	butter	NN
60025	2644	18	only	only	RB
60025	2644	19	.	.	.
60025	2645	1	Heat	heat	VB
60025	2645	2	it	-PRON-	PRP
60025	2645	3	gradually	gradually	RB
60025	2645	4	,	,	,
60025	2645	5	till	till	IN
60025	2645	6	it	-PRON-	PRP
60025	2645	7	becomes	become	VBZ
60025	2645	8	brown	brown	JJ
60025	2645	9	.	.	.
60025	2646	1	Shake	shake	VB
60025	2646	2	the	the	DT
60025	2646	3	pan	pan	NN
60025	2646	4	frequently	frequently	RB
60025	2646	5	,	,	,
60025	2646	6	and	and	CC
60025	2646	7	see	see	VB
60025	2646	8	that	that	IN
60025	2646	9	it	-PRON-	PRP
60025	2646	10	does	do	VBZ
60025	2646	11	not	not	RB
60025	2646	12	burn	burn	VB
60025	2646	13	or	or	CC
60025	2646	14	stick	stick	VB
60025	2646	15	to	to	IN
60025	2646	16	the	the	DT
60025	2646	17	bottom	bottom	NN
60025	2646	18	.	.	.
60025	2647	1	It	-PRON-	PRP
60025	2647	2	will	will	MD
60025	2647	3	generally	generally	RB
60025	2647	4	be	be	VB
60025	2647	5	browned	brown	VBN
60025	2647	6	sufficiently	sufficiently	RB
60025	2647	7	in	in	IN
60025	2647	8	half	half	PDT
60025	2647	9	an	an	DT
60025	2647	10	hour	hour	NN
60025	2647	11	.	.	.
60025	2648	1	Then	then	RB
60025	2648	2	put	put	VB
60025	2648	3	in	in	RP
60025	2648	4	some	some	DT
60025	2648	5	boiling	boiling	NN
60025	2648	6	water	water	NN
60025	2648	7	,	,	,
60025	2648	8	allowing	allow	VBG
60025	2648	9	one	one	CD
60025	2648	10	pint	pint	NN
60025	2648	11	to	to	IN
60025	2648	12	each	each	DT
60025	2648	13	pound	pound	NN
60025	2648	14	of	of	IN
60025	2648	15	meat	meat	NN
60025	2648	16	.	.	.
60025	2649	1	Simmer	simmer	VB
60025	2649	2	it	-PRON-	PRP
60025	2649	3	on	on	IN
60025	2649	4	coals	coal	NNS
60025	2649	5	by	by	IN
60025	2649	6	the	the	DT
60025	2649	7	side	side	NN
60025	2649	8	of	of	IN
60025	2649	9	the	the	DT
60025	2649	10	fire	fire	NN
60025	2649	11	for	for	IN
60025	2649	12	near	near	IN
60025	2649	13	three	three	CD
60025	2649	14	hours	hour	NNS
60025	2649	15	,	,	,
60025	2649	16	skimming	skim	VBG
60025	2649	17	it	-PRON-	PRP
60025	2649	18	well	well	RB
60025	2649	19	,	,	,
60025	2649	20	and	and	CC
60025	2649	21	keeping	keep	VBG
60025	2649	22	it	-PRON-	PRP
60025	2649	23	closely	closely	RB
60025	2649	24	covered	cover	VBN
60025	2649	25	.	.	.
60025	2650	1	When	when	WRB
60025	2650	2	done	do	VBN
60025	2650	3	,	,	,
60025	2650	4	remove	remove	VB
60025	2650	5	it	-PRON-	PRP
60025	2650	6	from	from	IN
60025	2650	7	the	the	DT
60025	2650	8	heat	heat	NN
60025	2650	9	,	,	,
60025	2650	10	let	let	VB
60025	2650	11	it	-PRON-	PRP
60025	2650	12	stand	stand	VB
60025	2650	13	awhile	awhile	JJ
60025	2650	14	to	to	TO
60025	2650	15	settle	settle	VB
60025	2650	16	,	,	,
60025	2650	17	and	and	CC
60025	2650	18	then	then	RB
60025	2650	19	strain	strain	VB
60025	2650	20	it	-PRON-	PRP
60025	2650	21	.	.	.
60025	2651	1	If	if	IN
60025	2651	2	you	-PRON-	PRP
60025	2651	3	wish	wish	VBP
60025	2651	4	to	to	TO
60025	2651	5	keep	keep	VB
60025	2651	6	it	-PRON-	PRP
60025	2651	7	two	two	CD
60025	2651	8	or	or	CC
60025	2651	9	three	three	CD
60025	2651	10	days	day	NNS
60025	2651	11	,	,	,
60025	2651	12	(	(	-LRB-
60025	2651	13	which	which	WDT
60025	2651	14	you	-PRON-	PRP
60025	2651	15	may	may	MD
60025	2651	16	in	in	IN
60025	2651	17	winter	winter	NN
60025	2651	18	,	,	,
60025	2651	19	)	)	-RRB-
60025	2651	20	put	put	VBD
60025	2651	21	it	-PRON-	PRP
60025	2651	22	into	into	IN
60025	2651	23	a	a	DT
60025	2651	24	stone	stone	NN
60025	2651	25	vessel	vessel	NN
60025	2651	26	,	,	,
60025	2651	27	cover	cover	VB
60025	2651	28	it	-PRON-	PRP
60025	2651	29	closely	closely	RB
60025	2651	30	,	,	,
60025	2651	31	and	and	CC
60025	2651	32	set	set	VBD
60025	2651	33	it	-PRON-	PRP
60025	2651	34	in	in	IN
60025	2651	35	a	a	DT
60025	2651	36	cool	cool	JJ
60025	2651	37	place	place	NN
60025	2651	38	.	.	.
60025	2652	1	Do	do	VBP
60025	2652	2	not	not	RB
60025	2652	3	thicken	thicken	VB
60025	2652	4	this	this	DT
60025	2652	5	gravy	gravy	NN
60025	2652	6	till	till	IN
60025	2652	7	you	-PRON-	PRP
60025	2652	8	go	go	VBP
60025	2652	9	to	to	TO
60025	2652	10	use	use	VB
60025	2652	11	it	-PRON-	PRP
60025	2652	12	.	.	.
60025	2653	1	Mutton	Mutton	NNP
60025	2653	2	is	be	VBZ
60025	2653	3	unfit	unfit	JJ
60025	2653	4	for	for	IN
60025	2653	5	made	make	VBN
60025	2653	6	gravy	gravy	NN
60025	2653	7	.	.	.
60025	2654	1	MELTED	MELTED	NNP
60025	2654	2	BUTTER	BUTTER	NNP
60025	2654	3	,	,	,
60025	2654	4	SOMETIMES	sometimes	NN
60025	2654	5	CALLED	call	VBN
60025	2654	6	DRAWN	DRAWN	NNS
60025	2654	7	BUTTER	butter	NN
60025	2654	8	.	.	.
60025	2655	1	Melted	melted	JJ
60025	2655	2	butter	butter	NN
60025	2655	3	is	be	VBZ
60025	2655	4	the	the	DT
60025	2655	5	foundation	foundation	NN
60025	2655	6	of	of	IN
60025	2655	7	most	most	JJS
60025	2655	8	of	of	IN
60025	2655	9	the	the	DT
60025	2655	10	common	common	JJ
60025	2655	11	sauces	sauce	NNS
60025	2655	12	.	.	.
60025	2656	1	Have	have	VBP
60025	2656	2	a	a	DT
60025	2656	3	covered	cover	VBN
60025	2656	4	sauce	sauce	NN
60025	2656	5	-	-	HYPH
60025	2656	6	pan	pan	NN
60025	2656	7	for	for	IN
60025	2656	8	this	this	DT
60025	2656	9	purpose	purpose	NN
60025	2656	10	.	.	.
60025	2657	1	One	one	CD
60025	2657	2	lined	line	VBD
60025	2657	3	with	with	IN
60025	2657	4	porcelain	porcelain	NN
60025	2657	5	will	will	MD
60025	2657	6	be	be	VB
60025	2657	7	best	good	JJS
60025	2657	8	.	.	.
60025	2658	1	Take	take	VB
60025	2658	2	a	a	DT
60025	2658	3	quarter	quarter	NN
60025	2658	4	of	of	IN
60025	2658	5	a	a	DT
60025	2658	6	pound	pound	NN
60025	2658	7	of	of	IN
60025	2658	8	the	the	DT
60025	2658	9	best	good	JJS
60025	2658	10	fresh	fresh	JJ
60025	2658	11	butter	butter	NN
60025	2658	12	,	,	,
60025	2658	13	cut	cut	VBD
60025	2658	14	it	-PRON-	PRP
60025	2658	15	up	up	RP
60025	2658	16	,	,	,
60025	2658	17	and	and	CC
60025	2658	18	mix	mix	VB
60025	2658	19	with	with	IN
60025	2658	20	it	-PRON-	PRP
60025	2658	21	about	about	RB
60025	2658	22	two	two	CD
60025	2658	23	tea	tea	NN
60025	2658	24	-	-	HYPH
60025	2658	25	spoonfuls	spoonful	NNS
60025	2658	26	of	of	IN
60025	2658	27	flour	flour	NN
60025	2658	28	.	.	.
60025	2659	1	When	when	WRB
60025	2659	2	it	-PRON-	PRP
60025	2659	3	is	be	VBZ
60025	2659	4	thoroughly	thoroughly	RB
60025	2659	5	mixed	mixed	JJ
60025	2659	6	,	,	,
60025	2659	7	put	put	VBD
60025	2659	8	it	-PRON-	PRP
60025	2659	9	into	into	IN
60025	2659	10	the	the	DT
60025	2659	11	sauce	sauce	NN
60025	2659	12	-	-	HYPH
60025	2659	13	pan	pan	NN
60025	2659	14	,	,	,
60025	2659	15	and	and	CC
60025	2659	16	add	add	VB
60025	2659	17	to	to	IN
60025	2659	18	it	-PRON-	PRP
60025	2659	19	four	four	CD
60025	2659	20	table	table	NN
60025	2659	21	-	-	HYPH
60025	2659	22	spoonfuls	spoonful	NNS
60025	2659	23	of	of	IN
60025	2659	24	cold	cold	JJ
60025	2659	25	water	water	NN
60025	2659	26	.	.	.
60025	2660	1	Cover	cover	VB
60025	2660	2	the	the	DT
60025	2660	3	sauce	sauce	NN
60025	2660	4	-	-	HYPH
60025	2660	5	pan	pan	NN
60025	2660	6	,	,	,
60025	2660	7	and	and	CC
60025	2660	8	set	set	VBD
60025	2660	9	it	-PRON-	PRP
60025	2660	10	in	in	IN
60025	2660	11	a	a	DT
60025	2660	12	large	large	JJ
60025	2660	13	tin	tin	NN
60025	2660	14	pan	pan	NN
60025	2660	15	of	of	IN
60025	2660	16	boiling	boiling	NN
60025	2660	17	water	water	NN
60025	2660	18	.	.	.
60025	2661	1	Shake	shake	VB
60025	2661	2	it	-PRON-	PRP
60025	2661	3	round	round	RB
60025	2661	4	continually	continually	RB
60025	2661	5	(	(	-LRB-
60025	2661	6	always	always	RB
60025	2661	7	moving	move	VBG
60025	2661	8	it	-PRON-	PRP
60025	2661	9	the	the	DT
60025	2661	10	same	same	JJ
60025	2661	11	way	way	NN
60025	2661	12	)	)	-RRB-
60025	2661	13	till	till	IN
60025	2661	14	it	-PRON-	PRP
60025	2661	15	is	be	VBZ
60025	2661	16	entirely	entirely	RB
60025	2661	17	melted	melt	VBN
60025	2661	18	and	and	CC
60025	2661	19	begins	begin	VBZ
60025	2661	20	to	to	TO
60025	2661	21	simmer	simmer	VB
60025	2661	22	.	.	.
60025	2662	1	Then	then	RB
60025	2662	2	let	let	VB
60025	2662	3	it	-PRON-	PRP
60025	2662	4	rest	rest	VB
60025	2662	5	till	till	IN
60025	2662	6	it	-PRON-	PRP
60025	2662	7	boils	boil	VBZ
60025	2662	8	up	up	RP
60025	2662	9	.	.	.
60025	2663	1	If	if	IN
60025	2663	2	you	-PRON-	PRP
60025	2663	3	set	set	VBP
60025	2663	4	it	-PRON-	PRP
60025	2663	5	on	on	IN
60025	2663	6	hot	hot	JJ
60025	2663	7	coals	coal	NNS
60025	2663	8	,	,	,
60025	2663	9	or	or	CC
60025	2663	10	over	over	IN
60025	2663	11	the	the	DT
60025	2663	12	fire	fire	NN
60025	2663	13	,	,	,
60025	2663	14	it	-PRON-	PRP
60025	2663	15	will	will	MD
60025	2663	16	be	be	VB
60025	2663	17	oily	oily	RB
60025	2663	18	.	.	.
60025	2664	1	If	if	IN
60025	2664	2	the	the	DT
60025	2664	3	butter	butter	NN
60025	2664	4	and	and	CC
60025	2664	5	flour	flour	NN
60025	2664	6	is	be	VBZ
60025	2664	7	not	not	RB
60025	2664	8	well	well	RB
60025	2664	9	mixed	mixed	JJ
60025	2664	10	it	-PRON-	PRP
60025	2664	11	will	will	MD
60025	2664	12	be	be	VB
60025	2664	13	lumpy	lumpy	VBN
60025	2664	14	.	.	.
60025	2665	1	If	if	IN
60025	2665	2	you	-PRON-	PRP
60025	2665	3	put	put	VBP
60025	2665	4	too	too	RB
60025	2665	5	much	much	JJ
60025	2665	6	water	water	NN
60025	2665	7	,	,	,
60025	2665	8	it	-PRON-	PRP
60025	2665	9	will	will	MD
60025	2665	10	be	be	VB
60025	2665	11	thin	thin	JJ
60025	2665	12	and	and	CC
60025	2665	13	poor	poor	JJ
60025	2665	14	.	.	.
60025	2666	1	All	all	PDT
60025	2666	2	these	these	DT
60025	2666	3	defects	defect	NNS
60025	2666	4	are	be	VBP
60025	2666	5	to	to	TO
60025	2666	6	be	be	VB
60025	2666	7	carefully	carefully	RB
60025	2666	8	avoided	avoid	VBN
60025	2666	9	.	.	.
60025	2667	1	In	in	IN
60025	2667	2	melting	melt	VBG
60025	2667	3	butter	butter	NN
60025	2667	4	for	for	IN
60025	2667	5	sweet	sweet	JJ
60025	2667	6	or	or	CC
60025	2667	7	pudding	pudding	JJ
60025	2667	8	sauce	sauce	NN
60025	2667	9	,	,	,
60025	2667	10	you	-PRON-	PRP
60025	2667	11	may	may	MD
60025	2667	12	use	use	VB
60025	2667	13	milk	milk	NN
60025	2667	14	instead	instead	RB
60025	2667	15	of	of	IN
60025	2667	16	water	water	NN
60025	2667	17	.	.	.
60025	2668	1	TO	to	IN
60025	2668	2	BROWN	BROWN	NNP
60025	2668	3	FLOUR.--Spread	FLOUR.--Spread	VBD
60025	2668	4	some	some	DT
60025	2668	5	fine	fine	JJ
60025	2668	6	flour	flour	NN
60025	2668	7	on	on	IN
60025	2668	8	a	a	DT
60025	2668	9	plate	plate	NN
60025	2668	10	,	,	,
60025	2668	11	and	and	CC
60025	2668	12	set	set	VBD
60025	2668	13	it	-PRON-	PRP
60025	2668	14	in	in	IN
60025	2668	15	the	the	DT
60025	2668	16	oven	oven	NN
60025	2668	17	,	,	,
60025	2668	18	turning	turn	VBG
60025	2668	19	it	-PRON-	PRP
60025	2668	20	up	up	RP
60025	2668	21	and	and	CC
60025	2668	22	stirring	stir	VBG
60025	2668	23	it	-PRON-	PRP
60025	2668	24	frequently	frequently	RB
60025	2668	25	that	that	IN
60025	2668	26	it	-PRON-	PRP
60025	2668	27	may	may	MD
60025	2668	28	brown	brown	VB
60025	2668	29	equally	equally	RB
60025	2668	30	all	all	RB
60025	2668	31	through	through	RB
60025	2668	32	.	.	.
60025	2669	1	Put	put	VB
60025	2669	2	it	-PRON-	PRP
60025	2669	3	into	into	IN
60025	2669	4	a	a	DT
60025	2669	5	jar	jar	NN
60025	2669	6	,	,	,
60025	2669	7	cover	cover	VB
60025	2669	8	it	-PRON-	PRP
60025	2669	9	well	well	RB
60025	2669	10	,	,	,
60025	2669	11	and	and	CC
60025	2669	12	keep	keep	VB
60025	2669	13	it	-PRON-	PRP
60025	2669	14	to	to	TO
60025	2669	15	stir	stir	VB
60025	2669	16	into	into	IN
60025	2669	17	gravies	gravy	NNS
60025	2669	18	to	to	IN
60025	2669	19	thicken	thicken	NN
60025	2669	20	and	and	CC
60025	2669	21	colour	colour	VB
60025	2669	22	them	-PRON-	PRP
60025	2669	23	.	.	.
60025	2670	1	TO	to	IN
60025	2670	2	BROWN	BROWN	NNP
60025	2670	3	BUTTER.--Put	butter.--put	NN
60025	2670	4	a	a	DT
60025	2670	5	lump	lump	NN
60025	2670	6	of	of	IN
60025	2670	7	butter	butter	NN
60025	2670	8	into	into	IN
60025	2670	9	a	a	DT
60025	2670	10	frying	frying	JJ
60025	2670	11	-	-	HYPH
60025	2670	12	pan	pan	NN
60025	2670	13	,	,	,
60025	2670	14	and	and	CC
60025	2670	15	toss	toss	VB
60025	2670	16	it	-PRON-	PRP
60025	2670	17	round	round	RB
60025	2670	18	over	over	IN
60025	2670	19	the	the	DT
60025	2670	20	fire	fire	NN
60025	2670	21	till	till	IN
60025	2670	22	it	-PRON-	PRP
60025	2670	23	becomes	become	VBZ
60025	2670	24	brown	brown	JJ
60025	2670	25	.	.	.
60025	2671	1	Then	then	RB
60025	2671	2	dredge	dredge	VB
60025	2671	3	some	some	DT
60025	2671	4	browned	brown	VBN
60025	2671	5	flour	flour	NN
60025	2671	6	over	over	IN
60025	2671	7	it	-PRON-	PRP
60025	2671	8	,	,	,
60025	2671	9	and	and	CC
60025	2671	10	stir	stir	VB
60025	2671	11	it	-PRON-	PRP
60025	2671	12	round	round	JJ
60025	2671	13	with	with	IN
60025	2671	14	a	a	DT
60025	2671	15	spoon	spoon	NN
60025	2671	16	till	till	IN
60025	2671	17	it	-PRON-	PRP
60025	2671	18	boils	boil	VBZ
60025	2671	19	.	.	.
60025	2672	1	It	-PRON-	PRP
60025	2672	2	must	must	MD
60025	2672	3	be	be	VB
60025	2672	4	made	make	VBN
60025	2672	5	quite	quite	RB
60025	2672	6	smooth	smooth	JJ
60025	2672	7	.	.	.
60025	2673	1	You	-PRON-	PRP
60025	2673	2	may	may	MD
60025	2673	3	make	make	VB
60025	2673	4	this	this	DT
60025	2673	5	into	into	IN
60025	2673	6	a	a	DT
60025	2673	7	plain	plain	JJ
60025	2673	8	sauce	sauce	NN
60025	2673	9	for	for	IN
60025	2673	10	fish	fish	NN
60025	2673	11	by	by	IN
60025	2673	12	adding	add	VBG
60025	2673	13	cayenne	cayenne	NNS
60025	2673	14	and	and	CC
60025	2673	15	some	some	DT
60025	2673	16	flavoured	flavour	VBN
60025	2673	17	vinegar	vinegar	NN
60025	2673	18	.	.	.
60025	2674	1	PLAIN	plain	JJ
60025	2674	2	SAUCES	sauce	NNS
60025	2674	3	.	.	.
60025	2675	1	LOBSTER	LOBSTER	NNP
60025	2675	2	SAUCE.--Boil	sauce.--boil	NN
60025	2675	3	a	a	DT
60025	2675	4	dozen	dozen	NN
60025	2675	5	blades	blade	NNS
60025	2675	6	of	of	IN
60025	2675	7	mace	mace	NN
60025	2675	8	and	and	CC
60025	2675	9	half	half	PDT
60025	2675	10	a	a	DT
60025	2675	11	dozen	dozen	NN
60025	2675	12	pepper	pepper	NN
60025	2675	13	-	-	HYPH
60025	2675	14	corns	corn	NNS
60025	2675	15	in	in	IN
60025	2675	16	about	about	RB
60025	2675	17	a	a	DT
60025	2675	18	jill	jill	NN
60025	2675	19	and	and	CC
60025	2675	20	a	a	DT
60025	2675	21	half	half	NN
60025	2675	22	(	(	-LRB-
60025	2675	23	or	or	CC
60025	2675	24	three	three	CD
60025	2675	25	wine	wine	NN
60025	2675	26	-	-	HYPH
60025	2675	27	glasses	glass	NNS
60025	2675	28	)	)	-RRB-
60025	2675	29	of	of	IN
60025	2675	30	water	water	NN
60025	2675	31	,	,	,
60025	2675	32	till	till	IN
60025	2675	33	all	all	PDT
60025	2675	34	the	the	DT
60025	2675	35	strength	strength	NN
60025	2675	36	of	of	IN
60025	2675	37	the	the	DT
60025	2675	38	spice	spice	NN
60025	2675	39	is	be	VBZ
60025	2675	40	extracted	extract	VBN
60025	2675	41	.	.	.
60025	2676	1	Then	then	RB
60025	2676	2	strain	strain	VB
60025	2676	3	it	-PRON-	PRP
60025	2676	4	,	,	,
60025	2676	5	and	and	CC
60025	2676	6	having	have	VBG
60025	2676	7	cut	cut	VBN
60025	2676	8	three	three	CD
60025	2676	9	quarters	quarter	NNS
60025	2676	10	of	of	IN
60025	2676	11	a	a	DT
60025	2676	12	pound	pound	NN
60025	2676	13	of	of	IN
60025	2676	14	butter	butter	NN
60025	2676	15	into	into	IN
60025	2676	16	little	little	JJ
60025	2676	17	bits	bit	NNS
60025	2676	18	,	,	,
60025	2676	19	melt	melt	VBP
60025	2676	20	it	-PRON-	PRP
60025	2676	21	in	in	IN
60025	2676	22	this	this	DT
60025	2676	23	water	water	NN
60025	2676	24	,	,	,
60025	2676	25	dredging	dredge	VBG
60025	2676	26	in	in	IN
60025	2676	27	a	a	DT
60025	2676	28	little	little	JJ
60025	2676	29	flour	flour	NN
60025	2676	30	as	as	IN
60025	2676	31	you	-PRON-	PRP
60025	2676	32	hold	hold	VBP
60025	2676	33	it	-PRON-	PRP
60025	2676	34	over	over	IN
60025	2676	35	the	the	DT
60025	2676	36	fire	fire	NN
60025	2676	37	to	to	TO
60025	2676	38	boil	boil	VB
60025	2676	39	.	.	.
60025	2677	1	Toss	toss	VB
60025	2677	2	it	-PRON-	PRP
60025	2677	3	round	round	RB
60025	2677	4	,	,	,
60025	2677	5	and	and	CC
60025	2677	6	let	let	VB
60025	2677	7	it	-PRON-	PRP
60025	2677	8	just	just	RB
60025	2677	9	boil	boil	VB
60025	2677	10	up	up	RP
60025	2677	11	and	and	CC
60025	2677	12	no	no	RB
60025	2677	13	more	more	JJR
60025	2677	14	.	.	.
60025	2678	1	Take	take	VB
60025	2678	2	a	a	DT
60025	2678	3	cold	cold	JJ
60025	2678	4	boiled	boil	VBN
60025	2678	5	lobster,--pound	lobster,--pound	NNP
60025	2678	6	the	the	DT
60025	2678	7	coral	coral	NN
60025	2678	8	in	in	IN
60025	2678	9	a	a	DT
60025	2678	10	mortar	mortar	NN
60025	2678	11	,	,	,
60025	2678	12	adding	add	VBG
60025	2678	13	a	a	DT
60025	2678	14	little	little	JJ
60025	2678	15	sweet	sweet	JJ
60025	2678	16	oil	oil	NN
60025	2678	17	.	.	.
60025	2679	1	Then	then	RB
60025	2679	2	stir	stir	VB
60025	2679	3	it	-PRON-	PRP
60025	2679	4	into	into	IN
60025	2679	5	the	the	DT
60025	2679	6	melted	melted	JJ
60025	2679	7	butter	butter	NN
60025	2679	8	.	.	.
60025	2680	1	Chop	chop	VB
60025	2680	2	the	the	DT
60025	2680	3	meat	meat	NN
60025	2680	4	of	of	IN
60025	2680	5	the	the	DT
60025	2680	6	body	body	NN
60025	2680	7	into	into	IN
60025	2680	8	very	very	RB
60025	2680	9	small	small	JJ
60025	2680	10	pieces	piece	NNS
60025	2680	11	,	,	,
60025	2680	12	and	and	CC
60025	2680	13	rub	rub	VB
60025	2680	14	it	-PRON-	PRP
60025	2680	15	through	through	IN
60025	2680	16	a	a	DT
60025	2680	17	cullender	cullender	NN
60025	2680	18	into	into	IN
60025	2680	19	the	the	DT
60025	2680	20	butter	butter	NN
60025	2680	21	.	.	.
60025	2681	1	Cut	cut	VB
60025	2681	2	up	up	RP
60025	2681	3	the	the	DT
60025	2681	4	flesh	flesh	NN
60025	2681	5	of	of	IN
60025	2681	6	the	the	DT
60025	2681	7	claws	claws	NN
60025	2681	8	and	and	CC
60025	2681	9	tail	tail	VB
60025	2681	10	into	into	IN
60025	2681	11	dice	dice	NN
60025	2681	12	,	,	,
60025	2681	13	and	and	CC
60025	2681	14	stir	stir	VB
60025	2681	15	it	-PRON-	PRP
60025	2681	16	in	in	RP
60025	2681	17	.	.	.
60025	2682	1	Give	give	VB
60025	2682	2	it	-PRON-	PRP
60025	2682	3	another	another	DT
60025	2682	4	boil	boil	VB
60025	2682	5	up	up	RP
60025	2682	6	,	,	,
60025	2682	7	and	and	CC
60025	2682	8	it	-PRON-	PRP
60025	2682	9	will	will	MD
60025	2682	10	be	be	VB
60025	2682	11	ready	ready	JJ
60025	2682	12	for	for	IN
60025	2682	13	table	table	NN
60025	2682	14	.	.	.
60025	2683	1	Serve	serve	VB
60025	2683	2	it	-PRON-	PRP
60025	2683	3	up	up	RP
60025	2683	4	with	with	IN
60025	2683	5	fresh	fresh	JJ
60025	2683	6	salmon	salmon	NN
60025	2683	7	,	,	,
60025	2683	8	or	or	CC
60025	2683	9	any	any	DT
60025	2683	10	boiled	boil	VBN
60025	2683	11	fish	fish	NN
60025	2683	12	of	of	IN
60025	2683	13	the	the	DT
60025	2683	14	best	good	JJS
60025	2683	15	kind	kind	NN
60025	2683	16	.	.	.
60025	2684	1	Crab	crab	NN
60025	2684	2	sauce	sauce	NN
60025	2684	3	is	be	VBZ
60025	2684	4	made	make	VBN
60025	2684	5	in	in	IN
60025	2684	6	a	a	DT
60025	2684	7	similar	similar	JJ
60025	2684	8	manner	manner	NN
60025	2684	9	;	;	:
60025	2684	10	also	also	RB
60025	2684	11	prawn	prawn	NN
60025	2684	12	and	and	CC
60025	2684	13	shrimp	shrimp	NN
60025	2684	14	sauce	sauce	NN
60025	2684	15	.	.	.
60025	2685	1	ANCHOVY	ANCHOVY	NNP
60025	2685	2	SAUCE.--Soak	SAUCE.--Soak	VBZ
60025	2685	3	eight	eight	CD
60025	2685	4	anchovies	anchovy	NNS
60025	2685	5	for	for	IN
60025	2685	6	three	three	CD
60025	2685	7	or	or	CC
60025	2685	8	four	four	CD
60025	2685	9	hours	hour	NNS
60025	2685	10	,	,	,
60025	2685	11	changing	change	VBG
60025	2685	12	the	the	DT
60025	2685	13	water	water	NN
60025	2685	14	every	every	DT
60025	2685	15	hour	hour	NN
60025	2685	16	.	.	.
60025	2686	1	Then	then	RB
60025	2686	2	put	put	VB
60025	2686	3	them	-PRON-	PRP
60025	2686	4	into	into	IN
60025	2686	5	a	a	DT
60025	2686	6	sauce	sauce	NN
60025	2686	7	-	-	HYPH
60025	2686	8	pan	pan	NN
60025	2686	9	with	with	IN
60025	2686	10	a	a	DT
60025	2686	11	quart	quart	NN
60025	2686	12	of	of	IN
60025	2686	13	cold	cold	JJ
60025	2686	14	water	water	NN
60025	2686	15	.	.	.
60025	2687	1	Set	Set	VBD
60025	2687	2	them	-PRON-	PRP
60025	2687	3	on	on	IN
60025	2687	4	hot	hot	JJ
60025	2687	5	coals	coal	NNS
60025	2687	6	and	and	CC
60025	2687	7	simmer	simmer	VB
60025	2687	8	them	-PRON-	PRP
60025	2687	9	till	till	IN
60025	2687	10	they	-PRON-	PRP
60025	2687	11	are	be	VBP
60025	2687	12	entirely	entirely	RB
60025	2687	13	dissolved	dissolve	VBN
60025	2687	14	,	,	,
60025	2687	15	and	and	CC
60025	2687	16	till	till	IN
60025	2687	17	the	the	DT
60025	2687	18	liquid	liquid	NN
60025	2687	19	is	be	VBZ
60025	2687	20	diminished	diminish	VBN
60025	2687	21	two	two	CD
60025	2687	22	-	-	HYPH
60025	2687	23	thirds	third	NNS
60025	2687	24	.	.	.
60025	2688	1	Then	then	RB
60025	2688	2	strain	strain	VB
60025	2688	3	it	-PRON-	PRP
60025	2688	4	,	,	,
60025	2688	5	stir	stir	VB
60025	2688	6	two	two	CD
60025	2688	7	glasses	glass	NNS
60025	2688	8	of	of	IN
60025	2688	9	red	red	JJ
60025	2688	10	wine	wine	NN
60025	2688	11	,	,	,
60025	2688	12	and	and	CC
60025	2688	13	add	add	VB
60025	2688	14	to	to	IN
60025	2688	15	it	-PRON-	PRP
60025	2688	16	about	about	IN
60025	2688	17	half	half	PDT
60025	2688	18	a	a	DT
60025	2688	19	pint	pint	NN
60025	2688	20	of	of	IN
60025	2688	21	melted	melted	JJ
60025	2688	22	butter	butter	NN
60025	2688	23	.	.	.
60025	2689	1	Heat	heat	VB
60025	2689	2	it	-PRON-	PRP
60025	2689	3	over	over	RP
60025	2689	4	again	again	RB
60025	2689	5	,	,	,
60025	2689	6	and	and	CC
60025	2689	7	send	send	VB
60025	2689	8	it	-PRON-	PRP
60025	2689	9	to	to	TO
60025	2689	10	table	table	VB
60025	2689	11	with	with	IN
60025	2689	12	salmon	salmon	NN
60025	2689	13	or	or	CC
60025	2689	14	fresh	fresh	JJ
60025	2689	15	cod	cod	NN
60025	2689	16	.	.	.
60025	2690	1	CELERY	celery	VB
60025	2690	2	SAUCE.--Take	sauce.--take	VBP
60025	2690	3	a	a	DT
60025	2690	4	large	large	JJ
60025	2690	5	bunch	bunch	NN
60025	2690	6	of	of	IN
60025	2690	7	young	young	JJ
60025	2690	8	celery	celery	NN
60025	2690	9	.	.	.
60025	2691	1	Wash	wash	VB
60025	2691	2	and	and	CC
60025	2691	3	pare	pare	VB
60025	2691	4	it	-PRON-	PRP
60025	2691	5	very	very	RB
60025	2691	6	clean	clean	JJ
60025	2691	7	.	.	.
60025	2692	1	Cut	cut	VB
60025	2692	2	it	-PRON-	PRP
60025	2692	3	into	into	IN
60025	2692	4	pieces	piece	NNS
60025	2692	5	,	,	,
60025	2692	6	and	and	CC
60025	2692	7	boil	boil	VB
60025	2692	8	it	-PRON-	PRP
60025	2692	9	gently	gently	RB
60025	2692	10	in	in	IN
60025	2692	11	a	a	DT
60025	2692	12	small	small	JJ
60025	2692	13	quantity	quantity	NN
60025	2692	14	of	of	IN
60025	2692	15	water	water	NN
60025	2692	16	,	,	,
60025	2692	17	till	till	IN
60025	2692	18	it	-PRON-	PRP
60025	2692	19	is	be	VBZ
60025	2692	20	quite	quite	RB
60025	2692	21	tender	tender	JJ
60025	2692	22	.	.	.
60025	2693	1	Then	then	RB
60025	2693	2	add	add	VB
60025	2693	3	a	a	DT
60025	2693	4	little	little	RB
60025	2693	5	powdered	powdered	JJ
60025	2693	6	mace	mace	NN
60025	2693	7	and	and	CC
60025	2693	8	nutmeg	nutmeg	NN
60025	2693	9	,	,	,
60025	2693	10	and	and	CC
60025	2693	11	a	a	DT
60025	2693	12	very	very	RB
60025	2693	13	little	little	JJ
60025	2693	14	pepper	pepper	NN
60025	2693	15	and	and	CC
60025	2693	16	salt	salt	NN
60025	2693	17	.	.	.
60025	2694	1	Take	take	VB
60025	2694	2	a	a	DT
60025	2694	3	tolerably	tolerably	RB
60025	2694	4	large	large	JJ
60025	2694	5	piece	piece	NN
60025	2694	6	of	of	IN
60025	2694	7	butter	butter	NN
60025	2694	8	,	,	,
60025	2694	9	roll	roll	VB
60025	2694	10	it	-PRON-	PRP
60025	2694	11	well	well	RB
60025	2694	12	in	in	IN
60025	2694	13	flour	flour	NN
60025	2694	14	,	,	,
60025	2694	15	and	and	CC
60025	2694	16	stir	stir	VB
60025	2694	17	it	-PRON-	PRP
60025	2694	18	into	into	IN
60025	2694	19	the	the	DT
60025	2694	20	sauce	sauce	NN
60025	2694	21	.	.	.
60025	2695	1	Boil	boil	VB
60025	2695	2	it	-PRON-	PRP
60025	2695	3	up	up	RP
60025	2695	4	again	again	RB
60025	2695	5	,	,	,
60025	2695	6	and	and	CC
60025	2695	7	it	-PRON-	PRP
60025	2695	8	is	be	VBZ
60025	2695	9	ready	ready	JJ
60025	2695	10	to	to	TO
60025	2695	11	send	send	VB
60025	2695	12	to	to	IN
60025	2695	13	table	table	NN
60025	2695	14	.	.	.
60025	2696	1	You	-PRON-	PRP
60025	2696	2	may	may	MD
60025	2696	3	make	make	VB
60025	2696	4	it	-PRON-	PRP
60025	2696	5	with	with	IN
60025	2696	6	cream	cream	NN
60025	2696	7	,	,	,
60025	2696	8	thus:--Prepare	thus:--prepare	NN
60025	2696	9	and	and	CC
60025	2696	10	boil	boil	VB
60025	2696	11	your	-PRON-	PRP$
60025	2696	12	celery	celery	NN
60025	2696	13	as	as	IN
60025	2696	14	above	above	RB
60025	2696	15	,	,	,
60025	2696	16	adding	add	VBG
60025	2696	17	some	some	DT
60025	2696	18	mace	mace	NN
60025	2696	19	,	,	,
60025	2696	20	nutmeg	nutmeg	NNP
60025	2696	21	,	,	,
60025	2696	22	a	a	DT
60025	2696	23	piece	piece	NN
60025	2696	24	of	of	IN
60025	2696	25	butter	butter	NN
60025	2696	26	the	the	DT
60025	2696	27	size	size	NN
60025	2696	28	of	of	IN
60025	2696	29	a	a	DT
60025	2696	30	walnut	walnut	NN
60025	2696	31	,	,	,
60025	2696	32	rolled	roll	VBN
60025	2696	33	in	in	IN
60025	2696	34	flour	flour	NN
60025	2696	35	;	;	:
60025	2696	36	and	and	CC
60025	2696	37	half	half	PDT
60025	2696	38	a	a	DT
60025	2696	39	pint	pint	NN
60025	2696	40	of	of	IN
60025	2696	41	cream	cream	NN
60025	2696	42	.	.	.
60025	2697	1	Boil	boil	VB
60025	2697	2	all	all	RB
60025	2697	3	together	together	RB
60025	2697	4	.	.	.
60025	2698	1	Celery	celery	JJ
60025	2698	2	sauce	sauce	NN
60025	2698	3	is	be	VBZ
60025	2698	4	eaten	eat	VBN
60025	2698	5	with	with	IN
60025	2698	6	boiled	boil	VBN
60025	2698	7	poultry	poultry	NN
60025	2698	8	.	.	.
60025	2699	1	When	when	WRB
60025	2699	2	celery	celery	NN
60025	2699	3	is	be	VBZ
60025	2699	4	out	out	IN
60025	2699	5	of	of	IN
60025	2699	6	season	season	NN
60025	2699	7	,	,	,
60025	2699	8	you	-PRON-	PRP
60025	2699	9	may	may	MD
60025	2699	10	use	use	VB
60025	2699	11	celery	celery	NN
60025	2699	12	seed	seed	NN
60025	2699	13	,	,	,
60025	2699	14	boiled	boil	VBN
60025	2699	15	in	in	IN
60025	2699	16	the	the	DT
60025	2699	17	water	water	NN
60025	2699	18	which	which	WDT
60025	2699	19	you	-PRON-	PRP
60025	2699	20	afterwards	afterwards	RB
60025	2699	21	use	use	VBP
60025	2699	22	for	for	IN
60025	2699	23	the	the	DT
60025	2699	24	melted	melted	JJ
60025	2699	25	butter	butter	NN
60025	2699	26	,	,	,
60025	2699	27	but	but	CC
60025	2699	28	strained	strain	VBD
60025	2699	29	out	out	RP
60025	2699	30	after	after	IN
60025	2699	31	boiling	boil	VBG
60025	2699	32	.	.	.
60025	2700	1	NASTURTIAN	NASTURTIAN	NNP
60025	2700	2	SAUCE.--This	SAUCE.--This	NNP
60025	2700	3	is	be	VBZ
60025	2700	4	by	by	IN
60025	2700	5	many	many	JJ
60025	2700	6	considered	consider	VBN
60025	2700	7	superior	superior	JJ
60025	2700	8	to	to	IN
60025	2700	9	caper	caper	NN
60025	2700	10	sauce	sauce	NN
60025	2700	11	and	and	CC
60025	2700	12	is	be	VBZ
60025	2700	13	eaten	eat	VBN
60025	2700	14	with	with	IN
60025	2700	15	boiled	boil	VBN
60025	2700	16	mutton	mutton	NN
60025	2700	17	.	.	.
60025	2701	1	It	-PRON-	PRP
60025	2701	2	is	be	VBZ
60025	2701	3	made	make	VBN
60025	2701	4	with	with	IN
60025	2701	5	the	the	DT
60025	2701	6	green	green	JJ
60025	2701	7	seeds	seed	NNS
60025	2701	8	of	of	IN
60025	2701	9	nasturtians	nasturtian	NNS
60025	2701	10	,	,	,
60025	2701	11	pickled	pickle	VBD
60025	2701	12	simply	simply	RB
60025	2701	13	in	in	IN
60025	2701	14	cold	cold	JJ
60025	2701	15	vinegar	vinegar	NN
60025	2701	16	.	.	.
60025	2702	1	Cut	cut	VB
60025	2702	2	about	about	RB
60025	2702	3	six	six	CD
60025	2702	4	ounces	ounce	NNS
60025	2702	5	of	of	IN
60025	2702	6	butter	butter	NN
60025	2702	7	into	into	IN
60025	2702	8	small	small	JJ
60025	2702	9	bits	bit	NNS
60025	2702	10	,	,	,
60025	2702	11	and	and	CC
60025	2702	12	put	put	VBD
60025	2702	13	them	-PRON-	PRP
60025	2702	14	into	into	IN
60025	2702	15	a	a	DT
60025	2702	16	small	small	JJ
60025	2702	17	sauce	sauce	NN
60025	2702	18	-	-	HYPH
60025	2702	19	pan	pan	NN
60025	2702	20	.	.	.
60025	2703	1	Mix	mix	VB
60025	2703	2	with	with	IN
60025	2703	3	a	a	DT
60025	2703	4	wine	wine	NN
60025	2703	5	-	-	HYPH
60025	2703	6	glass	glass	NN
60025	2703	7	of	of	IN
60025	2703	8	water	water	NN
60025	2703	9	,	,	,
60025	2703	10	sufficient	sufficient	JJ
60025	2703	11	flour	flour	NN
60025	2703	12	to	to	TO
60025	2703	13	make	make	VB
60025	2703	14	a	a	DT
60025	2703	15	thick	thick	JJ
60025	2703	16	batter	batter	NN
60025	2703	17	,	,	,
60025	2703	18	pour	pour	VB
60025	2703	19	it	-PRON-	PRP
60025	2703	20	on	on	IN
60025	2703	21	the	the	DT
60025	2703	22	butter	butter	NN
60025	2703	23	,	,	,
60025	2703	24	and	and	CC
60025	2703	25	hold	hold	VB
60025	2703	26	the	the	DT
60025	2703	27	sauce	sauce	NN
60025	2703	28	-	-	HYPH
60025	2703	29	pan	pan	NN
60025	2703	30	over	over	IN
60025	2703	31	hot	hot	JJ
60025	2703	32	coals	coal	NNS
60025	2703	33	,	,	,
60025	2703	34	shaking	shake	VBG
60025	2703	35	it	-PRON-	PRP
60025	2703	36	quickly	quickly	RB
60025	2703	37	round	round	RB
60025	2703	38	,	,	,
60025	2703	39	till	till	IN
60025	2703	40	the	the	DT
60025	2703	41	butter	butter	NN
60025	2703	42	is	be	VBZ
60025	2703	43	melted	melt	VBN
60025	2703	44	.	.	.
60025	2704	1	Let	let	VB
60025	2704	2	it	-PRON-	PRP
60025	2704	3	just	just	RB
60025	2704	4	boil	boil	VB
60025	2704	5	up	up	RP
60025	2704	6	,	,	,
60025	2704	7	and	and	CC
60025	2704	8	then	then	RB
60025	2704	9	take	take	VB
60025	2704	10	it	-PRON-	PRP
60025	2704	11	from	from	IN
60025	2704	12	the	the	DT
60025	2704	13	fire	fire	NN
60025	2704	14	.	.	.
60025	2705	1	Thicken	thicken	VB
60025	2705	2	it	-PRON-	PRP
60025	2705	3	with	with	IN
60025	2705	4	the	the	DT
60025	2705	5	pickled	pickle	VBN
60025	2705	6	nasturtians	nasturtian	NNS
60025	2705	7	and	and	CC
60025	2705	8	send	send	VB
60025	2705	9	it	-PRON-	PRP
60025	2705	10	to	to	TO
60025	2705	11	table	table	VB
60025	2705	12	in	in	IN
60025	2705	13	a	a	DT
60025	2705	14	boat	boat	NN
60025	2705	15	.	.	.
60025	2706	1	Never	never	RB
60025	2706	2	pour	pour	VB
60025	2706	3	melted	melted	JJ
60025	2706	4	butter	butter	NN
60025	2706	5	over	over	IN
60025	2706	6	any	any	DT
60025	2706	7	thing	thing	NN
60025	2706	8	,	,	,
60025	2706	9	but	but	CC
60025	2706	10	always	always	RB
60025	2706	11	send	send	VB
60025	2706	12	it	-PRON-	PRP
60025	2706	13	to	to	TO
60025	2706	14	table	table	VB
60025	2706	15	in	in	IN
60025	2706	16	a	a	DT
60025	2706	17	sauce	sauce	NN
60025	2706	18	-	-	HYPH
60025	2706	19	tureen	tureen	NN
60025	2706	20	or	or	CC
60025	2706	21	boat	boat	NN
60025	2706	22	.	.	.
60025	2707	1	WHITE	white	JJ
60025	2707	2	ONION	ONION	NNP
60025	2707	3	SAUCE.--Peel	sauce.--peel	VBP
60025	2707	4	a	a	DT
60025	2707	5	dozen	dozen	NN
60025	2707	6	onions	onion	NNS
60025	2707	7	,	,	,
60025	2707	8	and	and	CC
60025	2707	9	throw	throw	VB
60025	2707	10	them	-PRON-	PRP
60025	2707	11	into	into	IN
60025	2707	12	salt	salt	NN
60025	2707	13	and	and	CC
60025	2707	14	water	water	NN
60025	2707	15	to	to	TO
60025	2707	16	keep	keep	VB
60025	2707	17	them	-PRON-	PRP
60025	2707	18	white	white	JJ
60025	2707	19	.	.	.
60025	2708	1	Then	then	RB
60025	2708	2	boil	boil	VB
60025	2708	3	them	-PRON-	PRP
60025	2708	4	tender	tender	NN
60025	2708	5	.	.	.
60025	2709	1	When	when	WRB
60025	2709	2	done	do	VBN
60025	2709	3	,	,	,
60025	2709	4	squeeze	squeeze	VB
60025	2709	5	the	the	DT
60025	2709	6	water	water	NN
60025	2709	7	from	from	IN
60025	2709	8	them	-PRON-	PRP
60025	2709	9	,	,	,
60025	2709	10	and	and	CC
60025	2709	11	chop	chop	VB
60025	2709	12	them	-PRON-	PRP
60025	2709	13	.	.	.
60025	2710	1	Have	have	VBP
60025	2710	2	ready	ready	JJ
60025	2710	3	some	some	DT
60025	2710	4	butter	butter	NN
60025	2710	5	that	that	WDT
60025	2710	6	has	have	VBZ
60025	2710	7	been	be	VBN
60025	2710	8	melted	melt	VBN
60025	2710	9	rich	rich	JJ
60025	2710	10	and	and	CC
60025	2710	11	smooth	smooth	JJ
60025	2710	12	with	with	IN
60025	2710	13	milk	milk	NN
60025	2710	14	or	or	CC
60025	2710	15	cream	cream	NN
60025	2710	16	instead	instead	RB
60025	2710	17	of	of	IN
60025	2710	18	water	water	NN
60025	2710	19	.	.	.
60025	2711	1	Put	put	VB
60025	2711	2	the	the	DT
60025	2711	3	onions	onion	NNS
60025	2711	4	into	into	IN
60025	2711	5	the	the	DT
60025	2711	6	melted	melted	JJ
60025	2711	7	butter	butter	NN
60025	2711	8	,	,	,
60025	2711	9	and	and	CC
60025	2711	10	boil	boil	VB
60025	2711	11	them	-PRON-	PRP
60025	2711	12	up	up	RP
60025	2711	13	at	at	IN
60025	2711	14	once	once	RB
60025	2711	15	.	.	.
60025	2712	1	If	if	IN
60025	2712	2	you	-PRON-	PRP
60025	2712	3	wish	wish	VBP
60025	2712	4	to	to	TO
60025	2712	5	have	have	VB
60025	2712	6	them	-PRON-	PRP
60025	2712	7	very	very	RB
60025	2712	8	mild	mild	JJ
60025	2712	9	,	,	,
60025	2712	10	put	put	VBN
60025	2712	11	in	in	RP
60025	2712	12	a	a	DT
60025	2712	13	turnip	turnip	NN
60025	2712	14	with	with	IN
60025	2712	15	them	-PRON-	PRP
60025	2712	16	at	at	IN
60025	2712	17	the	the	DT
60025	2712	18	first	first	JJ
60025	2712	19	boiling	boiling	NN
60025	2712	20	.	.	.
60025	2713	1	Young	young	JJ
60025	2713	2	white	white	JJ
60025	2713	3	onions	onion	NNS
60025	2713	4	,	,	,
60025	2713	5	if	if	IN
60025	2713	6	very	very	RB
60025	2713	7	small	small	JJ
60025	2713	8	,	,	,
60025	2713	9	need	nee	MD
60025	2713	10	not	not	RB
60025	2713	11	be	be	VB
60025	2713	12	chopped	chop	VBN
60025	2713	13	,	,	,
60025	2713	14	but	but	CC
60025	2713	15	may	may	MD
60025	2713	16	be	be	VB
60025	2713	17	put	put	VBN
60025	2713	18	whole	whole	JJ
60025	2713	19	into	into	IN
60025	2713	20	the	the	DT
60025	2713	21	butter	butter	NN
60025	2713	22	.	.	.
60025	2714	1	Use	use	VB
60025	2714	2	this	this	DT
60025	2714	3	sauce	sauce	NN
60025	2714	4	for	for	IN
60025	2714	5	rabbits	rabbit	NNS
60025	2714	6	,	,	,
60025	2714	7	tripe	tripe	NN
60025	2714	8	,	,	,
60025	2714	9	boiled	boil	VBN
60025	2714	10	poultry	poultry	NN
60025	2714	11	,	,	,
60025	2714	12	or	or	CC
60025	2714	13	any	any	DT
60025	2714	14	boiled	boil	VBN
60025	2714	15	fresh	fresh	JJ
60025	2714	16	meat	meat	NN
60025	2714	17	.	.	.
60025	2715	1	BROWN	BROWN	NNP
60025	2715	2	ONION	onion	NN
60025	2715	3	SAUCE.--Slice	sauce.--slice	NN
60025	2715	4	some	some	DT
60025	2715	5	large	large	JJ
60025	2715	6	mild	mild	JJ
60025	2715	7	Spanish	spanish	JJ
60025	2715	8	onions	onion	NNS
60025	2715	9	.	.	.
60025	2716	1	Cover	cover	VB
60025	2716	2	them	-PRON-	PRP
60025	2716	3	with	with	IN
60025	2716	4	butter	butter	NN
60025	2716	5	,	,	,
60025	2716	6	and	and	CC
60025	2716	7	set	set	VBD
60025	2716	8	them	-PRON-	PRP
60025	2716	9	over	over	IN
60025	2716	10	a	a	DT
60025	2716	11	slow	slow	JJ
60025	2716	12	fire	fire	NN
60025	2716	13	to	to	IN
60025	2716	14	brown	brown	NNP
60025	2716	15	.	.	.
60025	2717	1	Then	then	RB
60025	2717	2	add	add	VB
60025	2717	3	salt	salt	NN
60025	2717	4	and	and	CC
60025	2717	5	cayenne	cayenne	NN
60025	2717	6	pepper	pepper	NN
60025	2717	7	to	to	IN
60025	2717	8	your	-PRON-	PRP$
60025	2717	9	taste	taste	NN
60025	2717	10	,	,	,
60025	2717	11	and	and	CC
60025	2717	12	some	some	DT
60025	2717	13	good	good	JJ
60025	2717	14	brown	brown	JJ
60025	2717	15	gravy	gravy	NN
60025	2717	16	of	of	IN
60025	2717	17	roast	roast	NNP
60025	2717	18	meat	meat	NN
60025	2717	19	,	,	,
60025	2717	20	poultry	poultry	NN
60025	2717	21	or	or	CC
60025	2717	22	game	game	NN
60025	2717	23	,	,	,
60025	2717	24	thickened	thicken	VBD
60025	2717	25	with	with	IN
60025	2717	26	a	a	DT
60025	2717	27	bit	bit	NN
60025	2717	28	of	of	IN
60025	2717	29	butter	butter	NN
60025	2717	30	rolled	roll	VBN
60025	2717	31	in	in	IN
60025	2717	32	flour	flour	NN
60025	2717	33	that	that	WDT
60025	2717	34	has	have	VBZ
60025	2717	35	first	first	RB
60025	2717	36	been	be	VBN
60025	2717	37	browned	brown	VBN
60025	2717	38	by	by	IN
60025	2717	39	holding	hold	VBG
60025	2717	40	it	-PRON-	PRP
60025	2717	41	in	in	IN
60025	2717	42	a	a	DT
60025	2717	43	hot	hot	JJ
60025	2717	44	pan	pan	NN
60025	2717	45	or	or	CC
60025	2717	46	shovel	shovel	NN
60025	2717	47	over	over	IN
60025	2717	48	the	the	DT
60025	2717	49	fire	fire	NN
60025	2717	50	.	.	.
60025	2718	1	Give	give	VB
60025	2718	2	it	-PRON-	PRP
60025	2718	3	a	a	DT
60025	2718	4	boil	boil	NN
60025	2718	5	,	,	,
60025	2718	6	skim	skim	VB
60025	2718	7	it	-PRON-	PRP
60025	2718	8	well	well	RB
60025	2718	9	,	,	,
60025	2718	10	and	and	CC
60025	2718	11	just	just	RB
60025	2718	12	before	before	IN
60025	2718	13	you	-PRON-	PRP
60025	2718	14	take	take	VBP
60025	2718	15	it	-PRON-	PRP
60025	2718	16	off	off	RP
60025	2718	17	,	,	,
60025	2718	18	stir	stir	VB
60025	2718	19	in	in	IN
60025	2718	20	a	a	DT
60025	2718	21	half	half	JJ
60025	2718	22	glass	glass	NN
60025	2718	23	of	of	IN
60025	2718	24	port	port	NN
60025	2718	25	or	or	CC
60025	2718	26	claret	claret	NN
60025	2718	27	,	,	,
60025	2718	28	and	and	CC
60025	2718	29	the	the	DT
60025	2718	30	same	same	JJ
60025	2718	31	quantity	quantity	NN
60025	2718	32	of	of	IN
60025	2718	33	mushroom	mushroom	NN
60025	2718	34	catchup	catchup	NN
60025	2718	35	.	.	.
60025	2719	1	Use	use	VB
60025	2719	2	this	this	DT
60025	2719	3	sauce	sauce	NN
60025	2719	4	for	for	IN
60025	2719	5	roasted	roasted	JJ
60025	2719	6	poultry	poultry	NN
60025	2719	7	,	,	,
60025	2719	8	game	game	NN
60025	2719	9	,	,	,
60025	2719	10	or	or	CC
60025	2719	11	meat	meat	NN
60025	2719	12	.	.	.
60025	2720	1	MUSHROOM	MUSHROOM	NNP
60025	2720	2	SAUCE.--Wash	SAUCE.--Wash	VBZ
60025	2720	3	a	a	DT
60025	2720	4	pint	pint	NN
60025	2720	5	of	of	IN
60025	2720	6	small	small	JJ
60025	2720	7	button	button	NN
60025	2720	8	mushrooms,--remove	mushrooms,--remove	NNP
60025	2720	9	the	the	DT
60025	2720	10	stems	stem	NNS
60025	2720	11	and	and	CC
60025	2720	12	the	the	DT
60025	2720	13	outside	outside	JJ
60025	2720	14	skin	skin	NN
60025	2720	15	.	.	.
60025	2721	1	Stew	stew	VB
60025	2721	2	them	-PRON-	PRP
60025	2721	3	slowly	slowly	RB
60025	2721	4	in	in	IN
60025	2721	5	veal	veal	NN
60025	2721	6	gravy	gravy	NN
60025	2721	7	or	or	CC
60025	2721	8	in	in	IN
60025	2721	9	milk	milk	NN
60025	2721	10	or	or	CC
60025	2721	11	cream	cream	NN
60025	2721	12	,	,	,
60025	2721	13	seasoning	season	VBG
60025	2721	14	them	-PRON-	PRP
60025	2721	15	with	with	IN
60025	2721	16	pepper	pepper	NN
60025	2721	17	and	and	CC
60025	2721	18	salt	salt	NN
60025	2721	19	,	,	,
60025	2721	20	and	and	CC
60025	2721	21	adding	add	VBG
60025	2721	22	a	a	DT
60025	2721	23	piece	piece	NN
60025	2721	24	of	of	IN
60025	2721	25	butter	butter	NN
60025	2721	26	rolled	roll	VBN
60025	2721	27	in	in	IN
60025	2721	28	a	a	DT
60025	2721	29	large	large	JJ
60025	2721	30	proportion	proportion	NN
60025	2721	31	of	of	IN
60025	2721	32	flour	flour	NN
60025	2721	33	.	.	.
60025	2722	1	Stew	stew	VB
60025	2722	2	them	-PRON-	PRP
60025	2722	3	till	till	IN
60025	2722	4	quite	quite	RB
60025	2722	5	tender	tender	NN
60025	2722	6	,	,	,
60025	2722	7	now	now	RB
60025	2722	8	and	and	CC
60025	2722	9	then	then	RB
60025	2722	10	shaking	shake	VBG
60025	2722	11	the	the	DT
60025	2722	12	pan	pan	NN
60025	2722	13	round	round	RB
60025	2722	14	.	.	.
60025	2723	1	The	the	DT
60025	2723	2	flavour	flavour	NN
60025	2723	3	will	will	MD
60025	2723	4	be	be	VB
60025	2723	5	heightened	heighten	VBN
60025	2723	6	by	by	IN
60025	2723	7	having	have	VBG
60025	2723	8	salted	salt	VBN
60025	2723	9	a	a	DT
60025	2723	10	few	few	JJ
60025	2723	11	the	the	DT
60025	2723	12	night	night	NN
60025	2723	13	before	before	RB
60025	2723	14	in	in	IN
60025	2723	15	a	a	DT
60025	2723	16	covered	covered	JJ
60025	2723	17	dish	dish	NN
60025	2723	18	,	,	,
60025	2723	19	to	to	TO
60025	2723	20	extract	extract	VB
60025	2723	21	the	the	DT
60025	2723	22	juice	juice	NN
60025	2723	23	,	,	,
60025	2723	24	and	and	CC
60025	2723	25	then	then	RB
60025	2723	26	stirring	stir	VBG
60025	2723	27	it	-PRON-	PRP
60025	2723	28	into	into	IN
60025	2723	29	the	the	DT
60025	2723	30	sauce	sauce	NN
60025	2723	31	while	while	IN
60025	2723	32	stewing	stew	VBG
60025	2723	33	.	.	.
60025	2724	1	This	this	DT
60025	2724	2	sauce	sauce	NN
60025	2724	3	may	may	MD
60025	2724	4	be	be	VB
60025	2724	5	served	serve	VBN
60025	2724	6	up	up	RP
60025	2724	7	with	with	IN
60025	2724	8	poultry	poultry	NN
60025	2724	9	,	,	,
60025	2724	10	game	game	NN
60025	2724	11	,	,	,
60025	2724	12	or	or	CC
60025	2724	13	beef	beef	NN
60025	2724	14	-	-	HYPH
60025	2724	15	steaks	steak	NNS
60025	2724	16	.	.	.
60025	2725	1	In	in	IN
60025	2725	2	gathering	gather	VBG
60025	2725	3	mushrooms	mushroom	NNS
60025	2725	4	take	take	VBP
60025	2725	5	only	only	RB
60025	2725	6	those	those	DT
60025	2725	7	that	that	WDT
60025	2725	8	are	be	VBP
60025	2725	9	of	of	IN
60025	2725	10	a	a	DT
60025	2725	11	dull	dull	JJ
60025	2725	12	pearl	pearl	NN
60025	2725	13	colour	colour	NN
60025	2725	14	on	on	IN
60025	2725	15	the	the	DT
60025	2725	16	outside	outside	NN
60025	2725	17	,	,	,
60025	2725	18	and	and	CC
60025	2725	19	that	that	DT
60025	2725	20	have	have	VBP
60025	2725	21	the	the	DT
60025	2725	22	under	under	JJ
60025	2725	23	part	part	NN
60025	2725	24	tinged	tinge	VBN
60025	2725	25	with	with	IN
60025	2725	26	pale	pale	JJ
60025	2725	27	pink	pink	NN
60025	2725	28	.	.	.
60025	2726	1	Boil	boil	VB
60025	2726	2	an	an	DT
60025	2726	3	onion	onion	NN
60025	2726	4	with	with	IN
60025	2726	5	them	-PRON-	PRP
60025	2726	6	.	.	.
60025	2727	1	If	if	IN
60025	2727	2	there	there	EX
60025	2727	3	is	be	VBZ
60025	2727	4	a	a	DT
60025	2727	5	poisonous	poisonous	JJ
60025	2727	6	one	one	NN
60025	2727	7	among	among	IN
60025	2727	8	them	-PRON-	PRP
60025	2727	9	the	the	DT
60025	2727	10	onion	onion	NN
60025	2727	11	will	will	MD
60025	2727	12	turn	turn	VB
60025	2727	13	black	black	JJ
60025	2727	14	.	.	.
60025	2728	1	Then	then	RB
60025	2728	2	throw	throw	VB
60025	2728	3	away	away	RB
60025	2728	4	the	the	DT
60025	2728	5	whole	whole	NN
60025	2728	6	.	.	.
60025	2729	1	EGG	EGG	NNP
60025	2729	2	SAUCE.--Boil	SAUCE.--Boil	NNP
60025	2729	3	four	four	CD
60025	2729	4	eggs	egg	NNS
60025	2729	5	ten	ten	CD
60025	2729	6	minutes	minute	NNS
60025	2729	7	.	.	.
60025	2730	1	Dip	dip	VB
60025	2730	2	them	-PRON-	PRP
60025	2730	3	into	into	IN
60025	2730	4	cold	cold	JJ
60025	2730	5	water	water	NN
60025	2730	6	to	to	TO
60025	2730	7	prevent	prevent	VB
60025	2730	8	their	-PRON-	PRP$
60025	2730	9	looking	look	VBG
60025	2730	10	blue	blue	NN
60025	2730	11	.	.	.
60025	2731	1	Peel	peel	VB
60025	2731	2	off	off	RP
60025	2731	3	the	the	DT
60025	2731	4	shell	shell	NN
60025	2731	5	.	.	.
60025	2732	1	Chop	chop	VB
60025	2732	2	the	the	DT
60025	2732	3	yolks	yolk	NNS
60025	2732	4	of	of	IN
60025	2732	5	all	all	DT
60025	2732	6	,	,	,
60025	2732	7	and	and	CC
60025	2732	8	the	the	DT
60025	2732	9	whites	white	NNS
60025	2732	10	of	of	IN
60025	2732	11	two	two	CD
60025	2732	12	,	,	,
60025	2732	13	and	and	CC
60025	2732	14	stir	stir	VB
60025	2732	15	them	-PRON-	PRP
60025	2732	16	into	into	IN
60025	2732	17	melted	melted	JJ
60025	2732	18	butter	butter	NN
60025	2732	19	.	.	.
60025	2733	1	Serve	serve	VB
60025	2733	2	this	this	DT
60025	2733	3	sauce	sauce	NN
60025	2733	4	with	with	IN
60025	2733	5	boiled	boil	VBN
60025	2733	6	poultry	poultry	NN
60025	2733	7	or	or	CC
60025	2733	8	fish	fish	NN
60025	2733	9	.	.	.
60025	2734	1	BREAD	bread	UH
60025	2734	2	SAUCE.--Put	SAUCE.--Put	.
60025	2734	3	some	some	DT
60025	2734	4	grated	grate	VBD
60025	2734	5	crumbs	crumb	NNS
60025	2734	6	of	of	IN
60025	2734	7	stale	stale	JJ
60025	2734	8	bread	bread	NN
60025	2734	9	into	into	IN
60025	2734	10	a	a	DT
60025	2734	11	sauce	sauce	NN
60025	2734	12	-	-	HYPH
60025	2734	13	pan	pan	NN
60025	2734	14	,	,	,
60025	2734	15	and	and	CC
60025	2734	16	pour	pour	VB
60025	2734	17	over	over	IN
60025	2734	18	them	-PRON-	PRP
60025	2734	19	some	some	DT
60025	2734	20	of	of	IN
60025	2734	21	the	the	DT
60025	2734	22	liquor	liquor	NN
60025	2734	23	in	in	IN
60025	2734	24	which	which	WDT
60025	2734	25	poultry	poultry	NN
60025	2734	26	or	or	CC
60025	2734	27	fresh	fresh	JJ
60025	2734	28	meat	meat	NN
60025	2734	29	has	have	VBZ
60025	2734	30	been	be	VBN
60025	2734	31	boiled	boil	VBN
60025	2734	32	.	.	.
60025	2735	1	Add	add	VB
60025	2735	2	some	some	DT
60025	2735	3	plums	plum	NNS
60025	2735	4	or	or	CC
60025	2735	5	dried	dry	VBD
60025	2735	6	currants	currant	NNS
60025	2735	7	that	that	WDT
60025	2735	8	have	have	VBP
60025	2735	9	been	be	VBN
60025	2735	10	picked	pick	VBN
60025	2735	11	and	and	CC
60025	2735	12	washed	wash	VBN
60025	2735	13	.	.	.
60025	2736	1	Having	have	VBG
60025	2736	2	simmered	simmer	VBN
60025	2736	3	them	-PRON-	PRP
60025	2736	4	till	till	IN
60025	2736	5	the	the	DT
60025	2736	6	bread	bread	NN
60025	2736	7	is	be	VBZ
60025	2736	8	quite	quite	RB
60025	2736	9	soft	soft	JJ
60025	2736	10	,	,	,
60025	2736	11	and	and	CC
60025	2736	12	the	the	DT
60025	2736	13	currants	currant	NNS
60025	2736	14	well	well	RB
60025	2736	15	plumped	plump	VBD
60025	2736	16	,	,	,
60025	2736	17	add	add	VB
60025	2736	18	melted	melted	JJ
60025	2736	19	butter	butter	NN
60025	2736	20	or	or	CC
60025	2736	21	cream	cream	NN
60025	2736	22	.	.	.
60025	2737	1	This	this	DT
60025	2737	2	sauce	sauce	NN
60025	2737	3	is	be	VBZ
60025	2737	4	for	for	IN
60025	2737	5	a	a	DT
60025	2737	6	roast	roast	NN
60025	2737	7	pig	pig	NN
60025	2737	8	.	.	.
60025	2738	1	MINT	MINT	NNP
60025	2738	2	SAUCE.--Take	sauce.--take	VBP
60025	2738	3	a	a	DT
60025	2738	4	large	large	JJ
60025	2738	5	bunch	bunch	NN
60025	2738	6	of	of	IN
60025	2738	7	young	young	JJ
60025	2738	8	green	green	JJ
60025	2738	9	mint	mint	NN
60025	2738	10	;	;	:
60025	2738	11	if	if	IN
60025	2738	12	old	old	JJ
60025	2738	13	the	the	DT
60025	2738	14	taste	taste	NN
60025	2738	15	will	will	MD
60025	2738	16	be	be	VB
60025	2738	17	unpleasant	unpleasant	JJ
60025	2738	18	.	.	.
60025	2739	1	Wash	wash	VB
60025	2739	2	it	-PRON-	PRP
60025	2739	3	very	very	RB
60025	2739	4	clean	clean	JJ
60025	2739	5	.	.	.
60025	2740	1	Pick	pick	VB
60025	2740	2	all	all	PDT
60025	2740	3	the	the	DT
60025	2740	4	leaves	leave	NNS
60025	2740	5	from	from	IN
60025	2740	6	the	the	DT
60025	2740	7	stalks	stalk	NNS
60025	2740	8	.	.	.
60025	2741	1	Chop	chop	VB
60025	2741	2	the	the	DT
60025	2741	3	leaves	leave	NNS
60025	2741	4	very	very	RB
60025	2741	5	fine	fine	JJ
60025	2741	6	,	,	,
60025	2741	7	and	and	CC
60025	2741	8	mix	mix	VB
60025	2741	9	them	-PRON-	PRP
60025	2741	10	with	with	IN
60025	2741	11	cold	cold	JJ
60025	2741	12	vinegar	vinegar	NN
60025	2741	13	,	,	,
60025	2741	14	and	and	CC
60025	2741	15	a	a	DT
60025	2741	16	large	large	JJ
60025	2741	17	proportion	proportion	NN
60025	2741	18	of	of	IN
60025	2741	19	powdered	powdered	JJ
60025	2741	20	sugar	sugar	NN
60025	2741	21	.	.	.
60025	2742	1	There	there	EX
60025	2742	2	must	must	MD
60025	2742	3	be	be	VB
60025	2742	4	merely	merely	RB
60025	2742	5	sufficient	sufficient	JJ
60025	2742	6	vinegar	vinegar	NN
60025	2742	7	to	to	TO
60025	2742	8	moisten	moisten	VB
60025	2742	9	the	the	DT
60025	2742	10	mint	mint	NN
60025	2742	11	well	well	UH
60025	2742	12	,	,	,
60025	2742	13	but	but	CC
60025	2742	14	by	by	IN
60025	2742	15	no	no	DT
60025	2742	16	means	means	NN
60025	2742	17	enough	enough	JJ
60025	2742	18	to	to	TO
60025	2742	19	make	make	VB
60025	2742	20	the	the	DT
60025	2742	21	sauce	sauce	NN
60025	2742	22	liquid	liquid	NN
60025	2742	23	.	.	.
60025	2743	1	It	-PRON-	PRP
60025	2743	2	should	should	MD
60025	2743	3	be	be	VB
60025	2743	4	very	very	RB
60025	2743	5	sweet	sweet	JJ
60025	2743	6	.	.	.
60025	2744	1	It	-PRON-	PRP
60025	2744	2	is	be	VBZ
60025	2744	3	only	only	RB
60025	2744	4	eaten	eat	VBN
60025	2744	5	in	in	IN
60025	2744	6	the	the	DT
60025	2744	7	spring	spring	NN
60025	2744	8	with	with	IN
60025	2744	9	roast	roast	NNP
60025	2744	10	lamb	lamb	NNP
60025	2744	11	.	.	.
60025	2745	1	Send	send	VB
60025	2745	2	it	-PRON-	PRP
60025	2745	3	to	to	TO
60025	2745	4	table	table	VB
60025	2745	5	in	in	IN
60025	2745	6	a	a	DT
60025	2745	7	sauce	sauce	NN
60025	2745	8	-	-	HYPH
60025	2745	9	tureen	tureen	NN
60025	2745	10	.	.	.
60025	2746	1	CAPER	CAPER	NNP
60025	2746	2	SAUCE.--Take	SAUCE.--Take	VBD
60025	2746	3	two	two	CD
60025	2746	4	large	large	JJ
60025	2746	5	table	table	NN
60025	2746	6	-	-	HYPH
60025	2746	7	spoonfuls	spoonful	NNS
60025	2746	8	of	of	IN
60025	2746	9	capers	caper	NNS
60025	2746	10	and	and	CC
60025	2746	11	a	a	DT
60025	2746	12	little	little	JJ
60025	2746	13	vinegar	vinegar	NN
60025	2746	14	.	.	.
60025	2747	1	Stir	stir	VB
60025	2747	2	them	-PRON-	PRP
60025	2747	3	for	for	IN
60025	2747	4	some	some	DT
60025	2747	5	time	time	NN
60025	2747	6	into	into	IN
60025	2747	7	half	half	PDT
60025	2747	8	a	a	DT
60025	2747	9	pint	pint	NN
60025	2747	10	of	of	IN
60025	2747	11	thick	thick	JJ
60025	2747	12	melted	melted	JJ
60025	2747	13	butter	butter	NN
60025	2747	14	.	.	.
60025	2748	1	This	this	DT
60025	2748	2	sauce	sauce	NN
60025	2748	3	is	be	VBZ
60025	2748	4	for	for	IN
60025	2748	5	boiled	boil	VBN
60025	2748	6	mutton	mutton	NN
60025	2748	7	.	.	.
60025	2749	1	If	if	IN
60025	2749	2	you	-PRON-	PRP
60025	2749	3	happen	happen	VBP
60025	2749	4	to	to	TO
60025	2749	5	have	have	VB
60025	2749	6	no	no	DT
60025	2749	7	capers	caper	NNS
60025	2749	8	,	,	,
60025	2749	9	pickled	pickle	VBN
60025	2749	10	cucumber	cucumber	NN
60025	2749	11	chopped	chop	VBD
60025	2749	12	fine	fine	JJ
60025	2749	13	,	,	,
60025	2749	14	or	or	CC
60025	2749	15	the	the	DT
60025	2749	16	pickled	pickle	VBN
60025	2749	17	pods	pod	NNS
60025	2749	18	of	of	IN
60025	2749	19	radish	radish	JJ
60025	2749	20	seeds	seed	NNS
60025	2749	21	,	,	,
60025	2749	22	may	may	MD
60025	2749	23	be	be	VB
60025	2749	24	stirred	stir	VBN
60025	2749	25	into	into	IN
60025	2749	26	the	the	DT
60025	2749	27	butter	butter	NN
60025	2749	28	as	as	IN
60025	2749	29	a	a	DT
60025	2749	30	tolerable	tolerable	JJ
60025	2749	31	substitute	substitute	NN
60025	2749	32	,	,	,
60025	2749	33	or	or	CC
60025	2749	34	nasturtians	nasturtian	NNS
60025	2749	35	.	.	.
60025	2750	1	PARSLEY	parsley	NN
60025	2750	2	SAUCE.--Wash	SAUCE.--Wash	VBZ
60025	2750	3	a	a	DT
60025	2750	4	bunch	bunch	NN
60025	2750	5	of	of	IN
60025	2750	6	parsley	parsley	NN
60025	2750	7	in	in	IN
60025	2750	8	cold	cold	JJ
60025	2750	9	water	water	NN
60025	2750	10	.	.	.
60025	2751	1	Then	then	RB
60025	2751	2	boil	boil	VB
60025	2751	3	it	-PRON-	PRP
60025	2751	4	about	about	RB
60025	2751	5	six	six	CD
60025	2751	6	or	or	CC
60025	2751	7	seven	seven	CD
60025	2751	8	minutes	minute	NNS
60025	2751	9	in	in	IN
60025	2751	10	salt	salt	NN
60025	2751	11	and	and	CC
60025	2751	12	water	water	NN
60025	2751	13	.	.	.
60025	2752	1	Drain	drain	VB
60025	2752	2	it	-PRON-	PRP
60025	2752	3	,	,	,
60025	2752	4	cut	cut	VB
60025	2752	5	the	the	DT
60025	2752	6	leaves	leave	NNS
60025	2752	7	from	from	IN
60025	2752	8	the	the	DT
60025	2752	9	stalks	stalk	NNS
60025	2752	10	,	,	,
60025	2752	11	and	and	CC
60025	2752	12	chop	chop	VB
60025	2752	13	them	-PRON-	PRP
60025	2752	14	fine	fine	RB
60025	2752	15	.	.	.
60025	2753	1	Have	have	VBP
60025	2753	2	ready	ready	JJ
60025	2753	3	some	some	DT
60025	2753	4	melted	melted	JJ
60025	2753	5	butter	butter	NN
60025	2753	6	,	,	,
60025	2753	7	and	and	CC
60025	2753	8	stir	stir	VB
60025	2753	9	in	in	IN
60025	2753	10	the	the	DT
60025	2753	11	parsley	parsley	NN
60025	2753	12	.	.	.
60025	2754	1	Allow	allow	VB
60025	2754	2	two	two	CD
60025	2754	3	small	small	JJ
60025	2754	4	table	table	NN
60025	2754	5	-	-	HYPH
60025	2754	6	spoonfuls	spoonful	NNS
60025	2754	7	of	of	IN
60025	2754	8	leaves	leave	NNS
60025	2754	9	to	to	TO
60025	2754	10	half	half	PDT
60025	2754	11	a	a	DT
60025	2754	12	pint	pint	NN
60025	2754	13	of	of	IN
60025	2754	14	butter	butter	NN
60025	2754	15	.	.	.
60025	2755	1	Serve	serve	VB
60025	2755	2	it	-PRON-	PRP
60025	2755	3	up	up	RP
60025	2755	4	with	with	IN
60025	2755	5	boiled	boil	VBN
60025	2755	6	fowls	fowl	NNS
60025	2755	7	,	,	,
60025	2755	8	rock	rock	NN
60025	2755	9	-	-	HYPH
60025	2755	10	fish	fish	NN
60025	2755	11	,	,	,
60025	2755	12	sea	sea	NN
60025	2755	13	-	-	HYPH
60025	2755	14	bass	bass	NN
60025	2755	15	,	,	,
60025	2755	16	and	and	CC
60025	2755	17	other	other	JJ
60025	2755	18	boiled	boil	VBN
60025	2755	19	fresh	fresh	JJ
60025	2755	20	fish	fish	NN
60025	2755	21	.	.	.
60025	2756	1	Also	also	RB
60025	2756	2	with	with	IN
60025	2756	3	knuckle	knuckle	NN
60025	2756	4	of	of	IN
60025	2756	5	veal	veal	NN
60025	2756	6	,	,	,
60025	2756	7	and	and	CC
60025	2756	8	with	with	IN
60025	2756	9	calf	calf	NN
60025	2756	10	's	's	POS
60025	2756	11	head	head	NN
60025	2756	12	boiled	boil	VBN
60025	2756	13	plain	plain	JJ
60025	2756	14	.	.	.
60025	2757	1	APPLE	APPLE	NNP
60025	2757	2	SAUCE.--Pare	SAUCE.--Pare	NNP
60025	2757	3	,	,	,
60025	2757	4	core	core	NN
60025	2757	5	,	,	,
60025	2757	6	and	and	CC
60025	2757	7	slice	slice	VB
60025	2757	8	some	some	DT
60025	2757	9	fine	fine	JJ
60025	2757	10	apples	apple	NNS
60025	2757	11	.	.	.
60025	2758	1	Put	put	VB
60025	2758	2	them	-PRON-	PRP
60025	2758	3	into	into	IN
60025	2758	4	a	a	DT
60025	2758	5	sauce	sauce	NN
60025	2758	6	-	-	HYPH
60025	2758	7	pan	pan	NN
60025	2758	8	with	with	IN
60025	2758	9	just	just	RB
60025	2758	10	sufficient	sufficient	JJ
60025	2758	11	water	water	NN
60025	2758	12	to	to	TO
60025	2758	13	keep	keep	VB
60025	2758	14	them	-PRON-	PRP
60025	2758	15	from	from	IN
60025	2758	16	burning	burn	VBG
60025	2758	17	,	,	,
60025	2758	18	and	and	CC
60025	2758	19	some	some	DT
60025	2758	20	grated	grate	VBN
60025	2758	21	lemon	lemon	NN
60025	2758	22	-	-	HYPH
60025	2758	23	peel	peel	NN
60025	2758	24	.	.	.
60025	2759	1	Stew	stew	VB
60025	2759	2	them	-PRON-	PRP
60025	2759	3	till	till	IN
60025	2759	4	quite	quite	RB
60025	2759	5	soft	soft	JJ
60025	2759	6	and	and	CC
60025	2759	7	tender	tender	JJ
60025	2759	8	.	.	.
60025	2760	1	Then	then	RB
60025	2760	2	mash	mash	VB
60025	2760	3	them	-PRON-	PRP
60025	2760	4	to	to	IN
60025	2760	5	a	a	DT
60025	2760	6	paste	paste	NN
60025	2760	7	,	,	,
60025	2760	8	and	and	CC
60025	2760	9	make	make	VB
60025	2760	10	them	-PRON-	PRP
60025	2760	11	very	very	RB
60025	2760	12	sweet	sweet	JJ
60025	2760	13	with	with	IN
60025	2760	14	brown	brown	JJ
60025	2760	15	sugar	sugar	NN
60025	2760	16	,	,	,
60025	2760	17	adding	add	VBG
60025	2760	18	a	a	DT
60025	2760	19	small	small	JJ
60025	2760	20	piece	piece	NN
60025	2760	21	of	of	IN
60025	2760	22	butter	butter	NN
60025	2760	23	and	and	CC
60025	2760	24	some	some	DT
60025	2760	25	nutmeg	nutmeg	NNS
60025	2760	26	.	.	.
60025	2761	1	Apple	apple	NN
60025	2761	2	sauce	sauce	NN
60025	2761	3	is	be	VBZ
60025	2761	4	eaten	eat	VBN
60025	2761	5	with	with	IN
60025	2761	6	roast	roast	NN
60025	2761	7	pork	pork	NN
60025	2761	8	,	,	,
60025	2761	9	roast	roast	NN
60025	2761	10	goose	goose	NN
60025	2761	11	and	and	CC
60025	2761	12	roast	roast	NN
60025	2761	13	ducks	duck	NNS
60025	2761	14	.	.	.
60025	2762	1	Be	be	VB
60025	2762	2	careful	careful	JJ
60025	2762	3	not	not	RB
60025	2762	4	to	to	TO
60025	2762	5	have	have	VB
60025	2762	6	it	-PRON-	PRP
60025	2762	7	thin	thin	JJ
60025	2762	8	and	and	CC
60025	2762	9	watery	watery	JJ
60025	2762	10	.	.	.
60025	2763	1	CRANBERRY	cranberry	NN
60025	2763	2	SAUCE.--Wash	SAUCE.--Wash	VBZ
60025	2763	3	a	a	DT
60025	2763	4	quart	quart	NN
60025	2763	5	of	of	IN
60025	2763	6	ripe	ripe	JJ
60025	2763	7	cranberries	cranberry	NNS
60025	2763	8	,	,	,
60025	2763	9	and	and	CC
60025	2763	10	put	put	VBD
60025	2763	11	them	-PRON-	PRP
60025	2763	12	into	into	IN
60025	2763	13	a	a	DT
60025	2763	14	pan	pan	NN
60025	2763	15	with	with	IN
60025	2763	16	about	about	IN
60025	2763	17	a	a	DT
60025	2763	18	wine	wine	NN
60025	2763	19	-	-	HYPH
60025	2763	20	glass	glass	NN
60025	2763	21	of	of	IN
60025	2763	22	water	water	NN
60025	2763	23	.	.	.
60025	2764	1	Stew	stew	VB
60025	2764	2	them	-PRON-	PRP
60025	2764	3	slowly	slowly	RB
60025	2764	4	,	,	,
60025	2764	5	and	and	CC
60025	2764	6	stir	stir	VB
60025	2764	7	them	-PRON-	PRP
60025	2764	8	frequently	frequently	RB
60025	2764	9	,	,	,
60025	2764	10	particularly	particularly	RB
60025	2764	11	after	after	IN
60025	2764	12	they	-PRON-	PRP
60025	2764	13	begin	begin	VBP
60025	2764	14	to	to	TO
60025	2764	15	burst	burst	VB
60025	2764	16	.	.	.
60025	2765	1	They	-PRON-	PRP
60025	2765	2	require	require	VBP
60025	2765	3	a	a	DT
60025	2765	4	great	great	JJ
60025	2765	5	deal	deal	NN
60025	2765	6	of	of	IN
60025	2765	7	stewing	stewing	NN
60025	2765	8	,	,	,
60025	2765	9	and	and	CC
60025	2765	10	should	should	MD
60025	2765	11	be	be	VB
60025	2765	12	like	like	IN
60025	2765	13	a	a	DT
60025	2765	14	marmalade	marmalade	NN
60025	2765	15	when	when	WRB
60025	2765	16	done	do	VBN
60025	2765	17	.	.	.
60025	2766	1	After	after	IN
60025	2766	2	you	-PRON-	PRP
60025	2766	3	take	take	VBP
60025	2766	4	them	-PRON-	PRP
60025	2766	5	from	from	IN
60025	2766	6	the	the	DT
60025	2766	7	fire	fire	NN
60025	2766	8	,	,	,
60025	2766	9	stir	stir	VB
60025	2766	10	in	in	IN
60025	2766	11	a	a	DT
60025	2766	12	pound	pound	NN
60025	2766	13	of	of	IN
60025	2766	14	brown	brown	JJ
60025	2766	15	sugar	sugar	NN
60025	2766	16	.	.	.
60025	2767	1	When	when	WRB
60025	2767	2	they	-PRON-	PRP
60025	2767	3	are	be	VBP
60025	2767	4	thoroughly	thoroughly	RB
60025	2767	5	done	do	VBN
60025	2767	6	,	,	,
60025	2767	7	put	put	VB
60025	2767	8	them	-PRON-	PRP
60025	2767	9	into	into	IN
60025	2767	10	a	a	DT
60025	2767	11	deep	deep	JJ
60025	2767	12	dish	dish	NN
60025	2767	13	,	,	,
60025	2767	14	and	and	CC
60025	2767	15	set	set	VBD
60025	2767	16	them	-PRON-	PRP
60025	2767	17	away	away	RB
60025	2767	18	to	to	TO
60025	2767	19	get	get	VB
60025	2767	20	cold	cold	JJ
60025	2767	21	.	.	.
60025	2768	1	You	-PRON-	PRP
60025	2768	2	may	may	MD
60025	2768	3	strain	strain	VB
60025	2768	4	the	the	DT
60025	2768	5	pulp	pulp	NN
60025	2768	6	through	through	IN
60025	2768	7	a	a	DT
60025	2768	8	cullender	cullender	NN
60025	2768	9	or	or	CC
60025	2768	10	sieve	sieve	VB
60025	2768	11	into	into	IN
60025	2768	12	a	a	DT
60025	2768	13	mould	mould	NN
60025	2768	14	,	,	,
60025	2768	15	and	and	CC
60025	2768	16	when	when	WRB
60025	2768	17	it	-PRON-	PRP
60025	2768	18	is	be	VBZ
60025	2768	19	in	in	IN
60025	2768	20	a	a	DT
60025	2768	21	firm	firm	JJ
60025	2768	22	shape	shape	NN
60025	2768	23	send	send	VB
60025	2768	24	it	-PRON-	PRP
60025	2768	25	to	to	TO
60025	2768	26	table	table	VB
60025	2768	27	on	on	IN
60025	2768	28	a	a	DT
60025	2768	29	glass	glass	NN
60025	2768	30	dish	dish	NN
60025	2768	31	.	.	.
60025	2769	1	Taste	taste	VB
60025	2769	2	it	-PRON-	PRP
60025	2769	3	when	when	WRB
60025	2769	4	it	-PRON-	PRP
60025	2769	5	is	be	VBZ
60025	2769	6	cold	cold	JJ
60025	2769	7	,	,	,
60025	2769	8	and	and	CC
60025	2769	9	if	if	IN
60025	2769	10	not	not	RB
60025	2769	11	sweet	sweet	JJ
60025	2769	12	enough	enough	RB
60025	2769	13	,	,	,
60025	2769	14	add	add	VB
60025	2769	15	more	more	JJR
60025	2769	16	sugar	sugar	NN
60025	2769	17	.	.	.
60025	2770	1	Cranberries	cranberry	NNS
60025	2770	2	require	require	VBP
60025	2770	3	more	more	JJR
60025	2770	4	sugar	sugar	NN
60025	2770	5	than	than	IN
60025	2770	6	any	any	DT
60025	2770	7	other	other	JJ
60025	2770	8	fruit	fruit	NN
60025	2770	9	,	,	,
60025	2770	10	except	except	IN
60025	2770	11	plums	plum	NNS
60025	2770	12	.	.	.
60025	2771	1	Cranberry	cranberry	NN
60025	2771	2	sauce	sauce	NN
60025	2771	3	is	be	VBZ
60025	2771	4	eaten	eat	VBN
60025	2771	5	with	with	IN
60025	2771	6	roast	roast	NN
60025	2771	7	turkey	turkey	NNP
60025	2771	8	,	,	,
60025	2771	9	roast	roast	NN
60025	2771	10	fowls	fowl	NNS
60025	2771	11	,	,	,
60025	2771	12	and	and	CC
60025	2771	13	roast	roast	NN
60025	2771	14	ducks	duck	NNS
60025	2771	15	.	.	.
60025	2772	1	PEACH	PEACH	NNS
60025	2772	2	SAUCE.--Take	SAUCE.--Take	VBD
60025	2772	3	a	a	DT
60025	2772	4	quart	quart	NN
60025	2772	5	of	of	IN
60025	2772	6	dried	dry	VBN
60025	2772	7	peaches	peach	NNS
60025	2772	8	,	,	,
60025	2772	9	(	(	-LRB-
60025	2772	10	those	those	DT
60025	2772	11	are	be	VBP
60025	2772	12	richest	rich	JJS
60025	2772	13	and	and	CC
60025	2772	14	best	good	JJS
60025	2772	15	that	that	WDT
60025	2772	16	are	be	VBP
60025	2772	17	dried	dry	VBN
60025	2772	18	with	with	IN
60025	2772	19	the	the	DT
60025	2772	20	skins	skin	NNS
60025	2772	21	on	on	IN
60025	2772	22	,	,	,
60025	2772	23	)	)	-RRB-
60025	2772	24	and	and	CC
60025	2772	25	soak	soak	VB
60025	2772	26	them	-PRON-	PRP
60025	2772	27	in	in	IN
60025	2772	28	cold	cold	JJ
60025	2772	29	water	water	NN
60025	2772	30	till	till	IN
60025	2772	31	they	-PRON-	PRP
60025	2772	32	are	be	VBP
60025	2772	33	tender	tender	JJ
60025	2772	34	.	.	.
60025	2773	1	Then	then	RB
60025	2773	2	drain	drain	VB
60025	2773	3	them	-PRON-	PRP
60025	2773	4	,	,	,
60025	2773	5	and	and	CC
60025	2773	6	put	put	VBD
60025	2773	7	them	-PRON-	PRP
60025	2773	8	into	into	IN
60025	2773	9	a	a	DT
60025	2773	10	covered	cover	VBN
60025	2773	11	pan	pan	NN
60025	2773	12	with	with	IN
60025	2773	13	a	a	DT
60025	2773	14	very	very	RB
60025	2773	15	little	little	JJ
60025	2773	16	water	water	NN
60025	2773	17	.	.	.
60025	2774	1	Set	Set	VBD
60025	2774	2	them	-PRON-	PRP
60025	2774	3	on	on	IN
60025	2774	4	coals	coal	NNS
60025	2774	5	,	,	,
60025	2774	6	and	and	CC
60025	2774	7	simmer	simmer	VB
60025	2774	8	them	-PRON-	PRP
60025	2774	9	till	till	IN
60025	2774	10	they	-PRON-	PRP
60025	2774	11	are	be	VBP
60025	2774	12	entirely	entirely	RB
60025	2774	13	dissolved	dissolve	VBN
60025	2774	14	.	.	.
60025	2775	1	Then	then	RB
60025	2775	2	mash	mash	VB
60025	2775	3	them	-PRON-	PRP
60025	2775	4	with	with	IN
60025	2775	5	brown	brown	JJ
60025	2775	6	sugar	sugar	NN
60025	2775	7	,	,	,
60025	2775	8	and	and	CC
60025	2775	9	send	send	VB
60025	2775	10	them	-PRON-	PRP
60025	2775	11	to	to	TO
60025	2775	12	table	table	VB
60025	2775	13	cold	cold	JJ
60025	2775	14	to	to	TO
60025	2775	15	eat	eat	VB
60025	2775	16	with	with	IN
60025	2775	17	roast	roast	NN
60025	2775	18	meat	meat	NN
60025	2775	19	,	,	,
60025	2775	20	game	game	NN
60025	2775	21	or	or	CC
60025	2775	22	poultry	poultry	NN
60025	2775	23	.	.	.
60025	2776	1	WINE	WINE	NNP
60025	2776	2	SAUCE.--Have	SAUCE.--Have	VBZ
60025	2776	3	ready	ready	JJ
60025	2776	4	some	some	DT
60025	2776	5	rich	rich	JJ
60025	2776	6	thick	thick	JJ
60025	2776	7	melted	melted	JJ
60025	2776	8	or	or	CC
60025	2776	9	drawn	drawn	JJ
60025	2776	10	butter	butter	NN
60025	2776	11	,	,	,
60025	2776	12	and	and	CC
60025	2776	13	the	the	DT
60025	2776	14	moment	moment	NN
60025	2776	15	you	-PRON-	PRP
60025	2776	16	take	take	VBP
60025	2776	17	it	-PRON-	PRP
60025	2776	18	from	from	IN
60025	2776	19	the	the	DT
60025	2776	20	fire	fire	NN
60025	2776	21	,	,	,
60025	2776	22	stir	stir	VB
60025	2776	23	in	in	IN
60025	2776	24	two	two	CD
60025	2776	25	large	large	JJ
60025	2776	26	glasses	glass	NNS
60025	2776	27	of	of	IN
60025	2776	28	white	white	JJ
60025	2776	29	wine	wine	NN
60025	2776	30	,	,	,
60025	2776	31	two	two	CD
60025	2776	32	table	table	NN
60025	2776	33	-	-	HYPH
60025	2776	34	spoonfuls	spoonful	NNS
60025	2776	35	of	of	IN
60025	2776	36	powdered	powdered	JJ
60025	2776	37	white	white	JJ
60025	2776	38	sugar	sugar	NN
60025	2776	39	,	,	,
60025	2776	40	and	and	CC
60025	2776	41	a	a	DT
60025	2776	42	powdered	powder	VBN
60025	2776	43	nutmeg	nutmeg	NN
60025	2776	44	.	.	.
60025	2777	1	Serve	serve	VB
60025	2777	2	it	-PRON-	PRP
60025	2777	3	up	up	RP
60025	2777	4	with	with	IN
60025	2777	5	plum	plum	NN
60025	2777	6	pudding	pudding	NN
60025	2777	7	,	,	,
60025	2777	8	or	or	CC
60025	2777	9	any	any	DT
60025	2777	10	sort	sort	NN
60025	2777	11	of	of	IN
60025	2777	12	boiled	boil	VBN
60025	2777	13	pudding	pudding	NN
60025	2777	14	that	that	WDT
60025	2777	15	is	be	VBZ
60025	2777	16	made	make	VBN
60025	2777	17	of	of	IN
60025	2777	18	a	a	DT
60025	2777	19	batter	batter	NN
60025	2777	20	.	.	.
60025	2778	1	COLD	COLD	NNP
60025	2778	2	SWEET	SWEET	NNP
60025	2778	3	SAUCE.--Stir	SAUCE.--Stir	VBN
60025	2778	4	together	together	RB
60025	2778	5	,	,	,
60025	2778	6	as	as	IN
60025	2778	7	for	for	IN
60025	2778	8	a	a	DT
60025	2778	9	pound	pound	NN
60025	2778	10	-	-	HYPH
60025	2778	11	cake	cake	NN
60025	2778	12	,	,	,
60025	2778	13	equal	equal	JJ
60025	2778	14	quantities	quantity	NNS
60025	2778	15	of	of	IN
60025	2778	16	fresh	fresh	JJ
60025	2778	17	butter	butter	NN
60025	2778	18	and	and	CC
60025	2778	19	powdered	powdered	JJ
60025	2778	20	white	white	JJ
60025	2778	21	sugar	sugar	NN
60025	2778	22	.	.	.
60025	2779	1	When	when	WRB
60025	2779	2	quite	quite	RB
60025	2779	3	light	light	JJ
60025	2779	4	and	and	CC
60025	2779	5	creamy	creamy	JJ
60025	2779	6	,	,	,
60025	2779	7	add	add	VB
60025	2779	8	some	some	DT
60025	2779	9	powdered	powdered	JJ
60025	2779	10	cinnamon	cinnamon	NN
60025	2779	11	or	or	CC
60025	2779	12	nutmeg	nutmeg	NN
60025	2779	13	,	,	,
60025	2779	14	and	and	CC
60025	2779	15	the	the	DT
60025	2779	16	juice	juice	NN
60025	2779	17	of	of	IN
60025	2779	18	a	a	DT
60025	2779	19	lemon	lemon	NN
60025	2779	20	.	.	.
60025	2780	1	Send	send	VB
60025	2780	2	it	-PRON-	PRP
60025	2780	3	to	to	TO
60025	2780	4	table	table	VB
60025	2780	5	in	in	IN
60025	2780	6	a	a	DT
60025	2780	7	small	small	JJ
60025	2780	8	deep	deep	JJ
60025	2780	9	plate	plate	NN
60025	2780	10	with	with	IN
60025	2780	11	a	a	DT
60025	2780	12	tea	tea	NN
60025	2780	13	-	-	HYPH
60025	2780	14	spoon	spoon	NN
60025	2780	15	in	in	IN
60025	2780	16	it	-PRON-	PRP
60025	2780	17	.	.	.
60025	2781	1	Eat	eat	VB
60025	2781	2	it	-PRON-	PRP
60025	2781	3	with	with	IN
60025	2781	4	batter	batter	NN
60025	2781	5	pudding	pudding	NN
60025	2781	6	,	,	,
60025	2781	7	bread	bread	NN
60025	2781	8	pudding	pudding	NN
60025	2781	9	,	,	,
60025	2781	10	Indian	indian	JJ
60025	2781	11	pudding	pudding	NN
60025	2781	12	,	,	,
60025	2781	13	&	&	CC
60025	2781	14	c.	c.	NNP
60025	2781	15	whether	whether	IN
60025	2781	16	baked	baked	NNP
60025	2781	17	or	or	CC
60025	2781	18	boiled	boil	VBN
60025	2781	19	.	.	.
60025	2782	1	Also	also	RB
60025	2782	2	with	with	IN
60025	2782	3	boiled	boil	VBN
60025	2782	4	apple	apple	NN
60025	2782	5	pudding	pudding	NN
60025	2782	6	or	or	CC
60025	2782	7	dumplings	dumpling	NNS
60025	2782	8	,	,	,
60025	2782	9	and	and	CC
60025	2782	10	with	with	IN
60025	2782	11	fritters	fritter	NNS
60025	2782	12	and	and	CC
60025	2782	13	pancakes	pancake	NNS
60025	2782	14	.	.	.
60025	2783	1	CREAM	cream	NN
60025	2783	2	SAUCE.--Boil	SAUCE.--Boil	VBZ
60025	2783	3	a	a	DT
60025	2783	4	pint	pint	NN
60025	2783	5	and	and	CC
60025	2783	6	a	a	DT
60025	2783	7	half	half	NN
60025	2783	8	of	of	IN
60025	2783	9	rich	rich	JJ
60025	2783	10	cream	cream	NN
60025	2783	11	with	with	IN
60025	2783	12	four	four	CD
60025	2783	13	table	table	NN
60025	2783	14	-	-	HYPH
60025	2783	15	spoonfuls	spoonful	NNS
60025	2783	16	of	of	IN
60025	2783	17	powdered	powdered	JJ
60025	2783	18	sugar	sugar	NN
60025	2783	19	,	,	,
60025	2783	20	some	some	DT
60025	2783	21	powdered	powder	VBN
60025	2783	22	nutmeg	nutmeg	NNS
60025	2783	23	,	,	,
60025	2783	24	and	and	CC
60025	2783	25	a	a	DT
60025	2783	26	dozen	dozen	NN
60025	2783	27	bitter	bitter	JJ
60025	2783	28	almonds	almond	NNS
60025	2783	29	or	or	CC
60025	2783	30	peach	peach	JJ
60025	2783	31	kernels	kernel	NNS
60025	2783	32	slightly	slightly	RB
60025	2783	33	broken	break	VBN
60025	2783	34	up	up	RP
60025	2783	35	,	,	,
60025	2783	36	or	or	CC
60025	2783	37	a	a	DT
60025	2783	38	dozen	dozen	NN
60025	2783	39	fresh	fresh	JJ
60025	2783	40	peach	peach	NN
60025	2783	41	leaves	leave	NNS
60025	2783	42	.	.	.
60025	2784	1	As	as	RB
60025	2784	2	soon	soon	RB
60025	2784	3	as	as	IN
60025	2784	4	it	-PRON-	PRP
60025	2784	5	has	have	VBZ
60025	2784	6	boiled	boil	VBN
60025	2784	7	up	up	RP
60025	2784	8	,	,	,
60025	2784	9	take	take	VB
60025	2784	10	it	-PRON-	PRP
60025	2784	11	off	off	IN
60025	2784	12	the	the	DT
60025	2784	13	fire	fire	NN
60025	2784	14	and	and	CC
60025	2784	15	strain	strain	VB
60025	2784	16	it	-PRON-	PRP
60025	2784	17	.	.	.
60025	2785	1	If	if	IN
60025	2785	2	it	-PRON-	PRP
60025	2785	3	is	be	VBZ
60025	2785	4	to	to	TO
60025	2785	5	be	be	VB
60025	2785	6	eaten	eat	VBN
60025	2785	7	with	with	IN
60025	2785	8	boiled	boil	VBN
60025	2785	9	pudding	pudding	NN
60025	2785	10	or	or	CC
60025	2785	11	with	with	IN
60025	2785	12	dumplings	dumpling	NNS
60025	2785	13	send	send	VBP
60025	2785	14	it	-PRON-	PRP
60025	2785	15	to	to	TO
60025	2785	16	table	table	VB
60025	2785	17	hot	hot	JJ
60025	2785	18	,	,	,
60025	2785	19	but	but	CC
60025	2785	20	let	let	VB
60025	2785	21	it	-PRON-	PRP
60025	2785	22	get	get	VB
60025	2785	23	quite	quite	RB
60025	2785	24	cold	cold	JJ
60025	2785	25	if	if	IN
60025	2785	26	you	-PRON-	PRP
60025	2785	27	intend	intend	VBP
60025	2785	28	it	-PRON-	PRP
60025	2785	29	as	as	IN
60025	2785	30	an	an	DT
60025	2785	31	accompaniment	accompaniment	NN
60025	2785	32	to	to	TO
60025	2785	33	fruit	fruit	NN
60025	2785	34	pies	pie	NNS
60025	2785	35	or	or	CC
60025	2785	36	tarts	tart	NNS
60025	2785	37	.	.	.
60025	2786	1	OYSTER	OYSTER	NNP
60025	2786	2	SAUCE.--Take	sauce.--take	VBP
60025	2786	3	a	a	DT
60025	2786	4	pint	pint	NN
60025	2786	5	of	of	IN
60025	2786	6	oysters	oyster	NNS
60025	2786	7	,	,	,
60025	2786	8	and	and	CC
60025	2786	9	save	save	VB
60025	2786	10	out	out	RP
60025	2786	11	a	a	DT
60025	2786	12	little	little	JJ
60025	2786	13	of	of	IN
60025	2786	14	their	-PRON-	PRP$
60025	2786	15	liquor	liquor	NN
60025	2786	16	.	.	.
60025	2787	1	Put	put	VB
60025	2787	2	them	-PRON-	PRP
60025	2787	3	with	with	IN
60025	2787	4	their	-PRON-	PRP$
60025	2787	5	remaining	remain	VBG
60025	2787	6	liquor	liquor	NN
60025	2787	7	,	,	,
60025	2787	8	and	and	CC
60025	2787	9	some	some	DT
60025	2787	10	mace	mace	NN
60025	2787	11	and	and	CC
60025	2787	12	nutmeg	nutmeg	NN
60025	2787	13	,	,	,
60025	2787	14	into	into	IN
60025	2787	15	a	a	DT
60025	2787	16	covered	cover	VBN
60025	2787	17	saucepan	saucepan	NN
60025	2787	18	,	,	,
60025	2787	19	and	and	CC
60025	2787	20	simmer	simmer	VB
60025	2787	21	them	-PRON-	PRP
60025	2787	22	on	on	IN
60025	2787	23	hot	hot	JJ
60025	2787	24	coals	coal	NNS
60025	2787	25	about	about	IN
60025	2787	26	ten	ten	CD
60025	2787	27	minutes	minute	NNS
60025	2787	28	.	.	.
60025	2788	1	Then	then	RB
60025	2788	2	drain	drain	VB
60025	2788	3	them	-PRON-	PRP
60025	2788	4	.	.	.
60025	2789	1	Oysters	oyster	NNS
60025	2789	2	for	for	IN
60025	2789	3	sauce	sauce	NN
60025	2789	4	should	should	MD
60025	2789	5	be	be	VB
60025	2789	6	large	large	JJ
60025	2789	7	.	.	.
60025	2790	1	Having	have	VBG
60025	2790	2	prepared	prepare	VBN
60025	2790	3	in	in	IN
60025	2790	4	another	another	DT
60025	2790	5	saucepan	saucepan	NN
60025	2790	6	some	some	DT
60025	2790	7	drawn	draw	VBN
60025	2790	8	or	or	CC
60025	2790	9	melted	melted	JJ
60025	2790	10	butter	butter	NN
60025	2790	11	,	,	,
60025	2790	12	(	(	-LRB-
60025	2790	13	mixed	mix	VBN
60025	2790	14	with	with	IN
60025	2790	15	oyster	oyster	JJ
60025	2790	16	liquor	liquor	NN
60025	2790	17	instead	instead	RB
60025	2790	18	of	of	IN
60025	2790	19	water	water	NN
60025	2790	20	,	,	,
60025	2790	21	)	)	-RRB-
60025	2790	22	pour	pour	VBP
60025	2790	23	it	-PRON-	PRP
60025	2790	24	into	into	IN
60025	2790	25	a	a	DT
60025	2790	26	sauce	sauce	NN
60025	2790	27	-	-	HYPH
60025	2790	28	boat	boat	NN
60025	2790	29	,	,	,
60025	2790	30	add	add	VB
60025	2790	31	the	the	DT
60025	2790	32	oysters	oyster	NNS
60025	2790	33	to	to	IN
60025	2790	34	it	-PRON-	PRP
60025	2790	35	,	,	,
60025	2790	36	and	and	CC
60025	2790	37	serve	serve	VB
60025	2790	38	it	-PRON-	PRP
60025	2790	39	up	up	RP
60025	2790	40	with	with	IN
60025	2790	41	boiled	boil	VBN
60025	2790	42	poultry	poultry	NN
60025	2790	43	,	,	,
60025	2790	44	or	or	CC
60025	2790	45	with	with	IN
60025	2790	46	boiled	boil	VBN
60025	2790	47	fresh	fresh	JJ
60025	2790	48	fish	fish	NN
60025	2790	49	.	.	.
60025	2791	1	Celery	celery	JJ
60025	2791	2	,	,	,
60025	2791	3	first	first	RB
60025	2791	4	boiled	boil	VBN
60025	2791	5	and	and	CC
60025	2791	6	then	then	RB
60025	2791	7	chopped	chop	VBN
60025	2791	8	,	,	,
60025	2791	9	is	be	VBZ
60025	2791	10	an	an	DT
60025	2791	11	improvement	improvement	NN
60025	2791	12	to	to	IN
60025	2791	13	oyster	oyster	JJ
60025	2791	14	sauce	sauce	NN
60025	2791	15	.	.	.
60025	2792	1	STORE	store	NN
60025	2792	2	FISH	FISH	NNS
60025	2792	3	SAUCES	sauce	NNS
60025	2792	4	.	.	.
60025	2793	1	GENERAL	GENERAL	NNP
60025	2793	2	REMARKS	REMARKS	NNP
60025	2793	3	.	.	.
60025	2794	1	Store	store	NN
60025	2794	2	fish	fish	NN
60025	2794	3	sauces	sauce	NNS
60025	2794	4	if	if	IN
60025	2794	5	properly	properly	RB
60025	2794	6	made	make	VBN
60025	2794	7	will	will	MD
60025	2794	8	keep	keep	VB
60025	2794	9	for	for	IN
60025	2794	10	many	many	JJ
60025	2794	11	months	month	NNS
60025	2794	12	.	.	.
60025	2795	1	They	-PRON-	PRP
60025	2795	2	may	may	MD
60025	2795	3	be	be	VB
60025	2795	4	brought	bring	VBN
60025	2795	5	to	to	IN
60025	2795	6	table	table	NN
60025	2795	7	in	in	IN
60025	2795	8	fish	fish	NN
60025	2795	9	castors	castor	NNS
60025	2795	10	,	,	,
60025	2795	11	but	but	CC
60025	2795	12	a	a	DT
60025	2795	13	customary	customary	JJ
60025	2795	14	mode	mode	NN
60025	2795	15	is	be	VBZ
60025	2795	16	to	to	TO
60025	2795	17	send	send	VB
60025	2795	18	them	-PRON-	PRP
60025	2795	19	round	round	RB
60025	2795	20	in	in	IN
60025	2795	21	the	the	DT
60025	2795	22	small	small	JJ
60025	2795	23	black	black	JJ
60025	2795	24	bottles	bottle	NNS
60025	2795	25	in	in	IN
60025	2795	26	which	which	WDT
60025	2795	27	they	-PRON-	PRP
60025	2795	28	have	have	VBP
60025	2795	29	been	be	VBN
60025	2795	30	originally	originally	RB
60025	2795	31	deposited	deposit	VBN
60025	2795	32	.	.	.
60025	2796	1	They	-PRON-	PRP
60025	2796	2	are	be	VBP
60025	2796	3	in	in	IN
60025	2796	4	great	great	JJ
60025	2796	5	variety	variety	NN
60025	2796	6	,	,	,
60025	2796	7	and	and	CC
60025	2796	8	may	may	MD
60025	2796	9	be	be	VB
60025	2796	10	purchased	purchase	VBN
60025	2796	11	of	of	IN
60025	2796	12	the	the	DT
60025	2796	13	grocers	grocer	NNS
60025	2796	14	that	that	WDT
60025	2796	15	sell	sell	VBP
60025	2796	16	oil	oil	NN
60025	2796	17	,	,	,
60025	2796	18	pickles	pickle	NNS
60025	2796	19	,	,	,
60025	2796	20	anchovies	anchovies	NNP
60025	2796	21	,	,	,
60025	2796	22	&	&	CC
60025	2796	23	c.	c.	NNP
60025	2796	24	In	in	IN
60025	2796	25	making	make	VBG
60025	2796	26	them	-PRON-	PRP
60025	2796	27	at	at	IN
60025	2796	28	home	home	NN
60025	2796	29	,	,	,
60025	2796	30	the	the	DT
60025	2796	31	few	few	JJ
60025	2796	32	following	follow	VBG
60025	2796	33	receipts	receipt	NNS
60025	2796	34	may	may	MD
60025	2796	35	be	be	VB
60025	2796	36	found	find	VBN
60025	2796	37	useful	useful	JJ
60025	2796	38	.	.	.
60025	2797	1	The	the	DT
60025	2797	2	usual	usual	JJ
60025	2797	3	way	way	NN
60025	2797	4	of	of	IN
60025	2797	5	eating	eat	VBG
60025	2797	6	these	these	DT
60025	2797	7	sauces	sauce	NNS
60025	2797	8	is	be	VBZ
60025	2797	9	to	to	TO
60025	2797	10	pour	pour	VB
60025	2797	11	a	a	DT
60025	2797	12	little	little	JJ
60025	2797	13	on	on	IN
60025	2797	14	your	-PRON-	PRP$
60025	2797	15	plate	plate	NN
60025	2797	16	,	,	,
60025	2797	17	and	and	CC
60025	2797	18	mix	mix	VB
60025	2797	19	it	-PRON-	PRP
60025	2797	20	with	with	IN
60025	2797	21	the	the	DT
60025	2797	22	melted	melted	JJ
60025	2797	23	butter	butter	NN
60025	2797	24	.	.	.
60025	2798	1	They	-PRON-	PRP
60025	2798	2	give	give	VBP
60025	2798	3	flavour	flavour	NN
60025	2798	4	to	to	TO
60025	2798	5	fish	fish	VB
60025	2798	6	that	that	WDT
60025	2798	7	would	would	MD
60025	2798	8	otherwise	otherwise	RB
60025	2798	9	be	be	VB
60025	2798	10	insipid	insipid	JJ
60025	2798	11	,	,	,
60025	2798	12	and	and	CC
60025	2798	13	are	be	VBP
60025	2798	14	in	in	IN
60025	2798	15	general	general	JJ
60025	2798	16	use	use	NN
60025	2798	17	at	at	IN
60025	2798	18	genteel	genteel	JJ
60025	2798	19	tables	table	NNS
60025	2798	20	.	.	.
60025	2799	1	Two	two	CD
60025	2799	2	table	table	NN
60025	2799	3	-	-	HYPH
60025	2799	4	spoonfuls	spoonful	NNS
60025	2799	5	of	of	IN
60025	2799	6	any	any	DT
60025	2799	7	of	of	IN
60025	2799	8	these	these	DT
60025	2799	9	sauces	sauce	NNS
60025	2799	10	may	may	MD
60025	2799	11	be	be	VB
60025	2799	12	added	add	VBN
60025	2799	13	to	to	IN
60025	2799	14	the	the	DT
60025	2799	15	melted	melted	JJ
60025	2799	16	butter	butter	NN
60025	2799	17	a	a	DT
60025	2799	18	minute	minute	NN
60025	2799	19	before	before	IN
60025	2799	20	you	-PRON-	PRP
60025	2799	21	take	take	VBP
60025	2799	22	it	-PRON-	PRP
60025	2799	23	from	from	IN
60025	2799	24	the	the	DT
60025	2799	25	fire	fire	NN
60025	2799	26	.	.	.
60025	2800	1	But	but	CC
60025	2800	2	if	if	IN
60025	2800	3	brought	bring	VBN
60025	2800	4	to	to	IN
60025	2800	5	table	table	NN
60025	2800	6	in	in	IN
60025	2800	7	bottles	bottle	NNS
60025	2800	8	,	,	,
60025	2800	9	the	the	DT
60025	2800	10	company	company	NN
60025	2800	11	can	can	MD
60025	2800	12	use	use	VB
60025	2800	13	it	-PRON-	PRP
60025	2800	14	or	or	CC
60025	2800	15	omit	omit	VB
60025	2800	16	it	-PRON-	PRP
60025	2800	17	as	as	IN
60025	2800	18	they	-PRON-	PRP
60025	2800	19	please	please	VBP
60025	2800	20	.	.	.
60025	2801	1	SCOTCH	SCOTCH	NNP
60025	2801	2	SAUCE.--Take	SAUCE.--Take	VBD
60025	2801	3	fifteen	fifteen	CD
60025	2801	4	anchovies	anchovy	NNS
60025	2801	5	,	,	,
60025	2801	6	chop	chop	VB
60025	2801	7	them	-PRON-	PRP
60025	2801	8	fine	fine	RB
60025	2801	9	,	,	,
60025	2801	10	and	and	CC
60025	2801	11	steep	steep	VB
60025	2801	12	them	-PRON-	PRP
60025	2801	13	in	in	IN
60025	2801	14	vinegar	vinegar	NN
60025	2801	15	for	for	IN
60025	2801	16	a	a	DT
60025	2801	17	week	week	NN
60025	2801	18	,	,	,
60025	2801	19	keeping	keep	VBG
60025	2801	20	the	the	DT
60025	2801	21	vessel	vessel	NN
60025	2801	22	closely	closely	RB
60025	2801	23	covered	cover	VBN
60025	2801	24	.	.	.
60025	2802	1	Then	then	RB
60025	2802	2	put	put	VB
60025	2802	3	them	-PRON-	PRP
60025	2802	4	into	into	IN
60025	2802	5	a	a	DT
60025	2802	6	pint	pint	NN
60025	2802	7	of	of	IN
60025	2802	8	claret	claret	NN
60025	2802	9	or	or	CC
60025	2802	10	port	port	NN
60025	2802	11	wine	wine	NN
60025	2802	12	.	.	.
60025	2803	1	Scrape	scrape	VB
60025	2803	2	fine	fine	JJ
60025	2803	3	a	a	DT
60025	2803	4	large	large	JJ
60025	2803	5	stick	stick	NN
60025	2803	6	of	of	IN
60025	2803	7	horseradish	horseradish	NN
60025	2803	8	,	,	,
60025	2803	9	and	and	CC
60025	2803	10	chop	chop	VB
60025	2803	11	two	two	CD
60025	2803	12	onions	onion	NNS
60025	2803	13	,	,	,
60025	2803	14	a	a	DT
60025	2803	15	handful	handful	NN
60025	2803	16	of	of	IN
60025	2803	17	parsley	parsley	NN
60025	2803	18	,	,	,
60025	2803	19	a	a	DT
60025	2803	20	tea	tea	NN
60025	2803	21	-	-	HYPH
60025	2803	22	spoonful	spoonful	JJ
60025	2803	23	of	of	IN
60025	2803	24	the	the	DT
60025	2803	25	leaves	leave	NNS
60025	2803	26	of	of	IN
60025	2803	27	lemon	lemon	NN
60025	2803	28	-	-	HYPH
60025	2803	29	thyme	thyme	NNS
60025	2803	30	,	,	,
60025	2803	31	and	and	CC
60025	2803	32	two	two	CD
60025	2803	33	large	large	JJ
60025	2803	34	peach	peach	NN
60025	2803	35	leaves	leave	NNS
60025	2803	36	.	.	.
60025	2804	1	Add	add	VB
60025	2804	2	a	a	DT
60025	2804	3	nutmeg	nutmeg	NN
60025	2804	4	,	,	,
60025	2804	5	six	six	CD
60025	2804	6	or	or	CC
60025	2804	7	eight	eight	CD
60025	2804	8	blades	blade	NNS
60025	2804	9	of	of	IN
60025	2804	10	mace	mace	NN
60025	2804	11	,	,	,
60025	2804	12	nine	nine	CD
60025	2804	13	cloves	clove	NNS
60025	2804	14	,	,	,
60025	2804	15	and	and	CC
60025	2804	16	a	a	DT
60025	2804	17	tea	tea	NN
60025	2804	18	-	-	HYPH
60025	2804	19	spoonful	spoonful	JJ
60025	2804	20	of	of	IN
60025	2804	21	black	black	JJ
60025	2804	22	pepper	pepper	NN
60025	2804	23	,	,	,
60025	2804	24	all	all	DT
60025	2804	25	slightly	slightly	RB
60025	2804	26	pounded	pound	VBN
60025	2804	27	in	in	IN
60025	2804	28	a	a	DT
60025	2804	29	mortar	mortar	NN
60025	2804	30	.	.	.
60025	2805	1	Put	put	VB
60025	2805	2	all	all	PDT
60025	2805	3	these	these	DT
60025	2805	4	ingredients	ingredient	NNS
60025	2805	5	into	into	IN
60025	2805	6	a	a	DT
60025	2805	7	silver	silver	NN
60025	2805	8	or	or	CC
60025	2805	9	block	block	VB
60025	2805	10	tin	tin	NN
60025	2805	11	sauce	sauce	NN
60025	2805	12	-	-	HYPH
60025	2805	13	pan	pan	NN
60025	2805	14	,	,	,
60025	2805	15	or	or	CC
60025	2805	16	into	into	IN
60025	2805	17	an	an	DT
60025	2805	18	earthen	earthen	JJ
60025	2805	19	pipkin	pipkin	FW
60025	2805	20	,	,	,
60025	2805	21	and	and	CC
60025	2805	22	add	add	VB
60025	2805	23	a	a	DT
60025	2805	24	few	few	JJ
60025	2805	25	grains	grain	NNS
60025	2805	26	of	of	IN
60025	2805	27	cochineal	cochineal	NNP
60025	2805	28	to	to	TO
60025	2805	29	colour	colour	VB
60025	2805	30	it	-PRON-	PRP
60025	2805	31	.	.	.
60025	2806	1	Pour	pour	VB
60025	2806	2	in	in	IN
60025	2806	3	a	a	DT
60025	2806	4	large	large	JJ
60025	2806	5	half	half	NN
60025	2806	6	pint	pint	NN
60025	2806	7	of	of	IN
60025	2806	8	the	the	DT
60025	2806	9	best	good	JJS
60025	2806	10	vinegar	vinegar	NN
60025	2806	11	,	,	,
60025	2806	12	and	and	CC
60025	2806	13	simmer	simmer	VB
60025	2806	14	it	-PRON-	PRP
60025	2806	15	slowly	slowly	RB
60025	2806	16	till	till	IN
60025	2806	17	the	the	DT
60025	2806	18	bones	bone	NNS
60025	2806	19	of	of	IN
60025	2806	20	the	the	DT
60025	2806	21	anchovies	anchovy	NNS
60025	2806	22	are	be	VBP
60025	2806	23	entirely	entirely	RB
60025	2806	24	dissolved	dissolve	VBN
60025	2806	25	.	.	.
60025	2807	1	Strain	strain	VB
60025	2807	2	the	the	DT
60025	2807	3	liquor	liquor	NN
60025	2807	4	through	through	IN
60025	2807	5	a	a	DT
60025	2807	6	sieve	sieve	NN
60025	2807	7	,	,	,
60025	2807	8	and	and	CC
60025	2807	9	when	when	WRB
60025	2807	10	quite	quite	RB
60025	2807	11	cold	cold	JJ
60025	2807	12	put	put	VBD
60025	2807	13	it	-PRON-	PRP
60025	2807	14	away	away	RB
60025	2807	15	for	for	IN
60025	2807	16	use	use	NN
60025	2807	17	in	in	IN
60025	2807	18	small	small	JJ
60025	2807	19	bottles	bottle	NNS
60025	2807	20	;	;	:
60025	2807	21	the	the	DT
60025	2807	22	corks	cork	NNS
60025	2807	23	dipped	dip	VBN
60025	2807	24	in	in	IN
60025	2807	25	melted	melt	VBN
60025	2807	26	rosin	rosin	NN
60025	2807	27	,	,	,
60025	2807	28	and	and	CC
60025	2807	29	well	well	RB
60025	2807	30	secured	secure	VBN
60025	2807	31	by	by	IN
60025	2807	32	pieces	piece	NNS
60025	2807	33	of	of	IN
60025	2807	34	leather	leather	NN
60025	2807	35	tied	tie	VBD
60025	2807	36	closely	closely	RB
60025	2807	37	over	over	IN
60025	2807	38	them	-PRON-	PRP
60025	2807	39	.	.	.
60025	2808	1	Fill	fill	VB
60025	2808	2	each	each	DT
60025	2808	3	bottle	bottle	NN
60025	2808	4	quite	quite	RB
60025	2808	5	full	full	JJ
60025	2808	6	,	,	,
60025	2808	7	as	as	IN
60025	2808	8	it	-PRON-	PRP
60025	2808	9	will	will	MD
60025	2808	10	keep	keep	VB
60025	2808	11	the	the	DT
60025	2808	12	better	well	JJR
60025	2808	13	for	for	IN
60025	2808	14	leaving	leave	VBG
60025	2808	15	no	no	DT
60025	2808	16	vacancy	vacancy	NN
60025	2808	17	.	.	.
60025	2809	1	This	this	DT
60025	2809	2	sauce	sauce	NN
60025	2809	3	will	will	MD
60025	2809	4	give	give	VB
60025	2809	5	a	a	DT
60025	2809	6	fine	fine	JJ
60025	2809	7	flavour	flavour	NN
60025	2809	8	to	to	IN
60025	2809	9	melted	melted	JJ
60025	2809	10	butter	butter	NN
60025	2809	11	.	.	.
60025	2810	1	QUIN	QUIN	NNP
60025	2810	2	'S	's	POS
60025	2810	3	SAUCE.--Pound	sauce.--pound	NN
60025	2810	4	in	in	IN
60025	2810	5	a	a	DT
60025	2810	6	mortar	mortar	NN
60025	2810	7	six	six	CD
60025	2810	8	large	large	JJ
60025	2810	9	anchovies	anchovy	NNS
60025	2810	10	,	,	,
60025	2810	11	moistening	moisten	VBG
60025	2810	12	them	-PRON-	PRP
60025	2810	13	with	with	IN
60025	2810	14	their	-PRON-	PRP$
60025	2810	15	own	own	JJ
60025	2810	16	pickle	pickle	NN
60025	2810	17	.	.	.
60025	2811	1	Then	then	RB
60025	2811	2	chop	chop	NN
60025	2811	3	and	and	CC
60025	2811	4	pound	pound	VB
60025	2811	5	six	six	CD
60025	2811	6	small	small	JJ
60025	2811	7	onions	onion	NNS
60025	2811	8	.	.	.
60025	2812	1	Mix	mix	VB
60025	2812	2	them	-PRON-	PRP
60025	2812	3	with	with	IN
60025	2812	4	a	a	DT
60025	2812	5	little	little	JJ
60025	2812	6	black	black	JJ
60025	2812	7	pepper	pepper	NN
60025	2812	8	and	and	CC
60025	2812	9	a	a	DT
60025	2812	10	little	little	JJ
60025	2812	11	cayenne	cayenne	NN
60025	2812	12	,	,	,
60025	2812	13	half	half	PDT
60025	2812	14	a	a	DT
60025	2812	15	glass	glass	NN
60025	2812	16	of	of	IN
60025	2812	17	soy	soy	NN
60025	2812	18	,	,	,
60025	2812	19	four	four	CD
60025	2812	20	glasses	glass	NNS
60025	2812	21	of	of	IN
60025	2812	22	mushroom	mushroom	NN
60025	2812	23	catchup	catchup	NNP
60025	2812	24	,	,	,
60025	2812	25	two	two	CD
60025	2812	26	glasses	glass	NNS
60025	2812	27	of	of	IN
60025	2812	28	claret	claret	NN
60025	2812	29	,	,	,
60025	2812	30	and	and	CC
60025	2812	31	two	two	CD
60025	2812	32	of	of	IN
60025	2812	33	black	black	JJ
60025	2812	34	walnut	walnut	NN
60025	2812	35	pickle	pickle	NN
60025	2812	36	.	.	.
60025	2813	1	Put	put	VB
60025	2813	2	the	the	DT
60025	2813	3	mixture	mixture	NN
60025	2813	4	into	into	IN
60025	2813	5	a	a	DT
60025	2813	6	small	small	JJ
60025	2813	7	sauce	sauce	NN
60025	2813	8	-	-	HYPH
60025	2813	9	pan	pan	NN
60025	2813	10	or	or	CC
60025	2813	11	earthen	earthen	NNP
60025	2813	12	pipkin	pipkin	NNP
60025	2813	13	,	,	,
60025	2813	14	and	and	CC
60025	2813	15	let	let	VB
60025	2813	16	it	-PRON-	PRP
60025	2813	17	simmer	simmer	VB
60025	2813	18	slowly	slowly	RB
60025	2813	19	till	till	IN
60025	2813	20	all	all	PDT
60025	2813	21	the	the	DT
60025	2813	22	bones	bone	NNS
60025	2813	23	of	of	IN
60025	2813	24	the	the	DT
60025	2813	25	anchovies	anchovy	NNS
60025	2813	26	are	be	VBP
60025	2813	27	dissolved	dissolve	VBN
60025	2813	28	.	.	.
60025	2814	1	Strain	strain	VB
60025	2814	2	it	-PRON-	PRP
60025	2814	3	,	,	,
60025	2814	4	and	and	CC
60025	2814	5	when	when	WRB
60025	2814	6	cold	cold	JJ
60025	2814	7	,	,	,
60025	2814	8	bottle	bottle	VBP
60025	2814	9	it	-PRON-	PRP
60025	2814	10	for	for	IN
60025	2814	11	use	use	NN
60025	2814	12	;	;	:
60025	2814	13	dipping	dip	VBG
60025	2814	14	the	the	DT
60025	2814	15	cork	cork	NN
60025	2814	16	in	in	IN
60025	2814	17	melted	melt	VBN
60025	2814	18	rosin	rosin	NN
60025	2814	19	,	,	,
60025	2814	20	and	and	CC
60025	2814	21	tying	tie	VBG
60025	2814	22	leather	leather	NN
60025	2814	23	over	over	IN
60025	2814	24	it	-PRON-	PRP
60025	2814	25	.	.	.
60025	2815	1	Fill	fill	VB
60025	2815	2	the	the	DT
60025	2815	3	bottles	bottle	NNS
60025	2815	4	quite	quite	RB
60025	2815	5	full	full	JJ
60025	2815	6	.	.	.
60025	2816	1	KITCHINER	KITCHINER	NNP
60025	2816	2	'S	'S	NNP
60025	2816	3	FISH	FISH	NNP
60025	2816	4	SAUCE.--Mix	SAUCE.--Mix	VBZ
60025	2816	5	together	together	RB
60025	2816	6	a	a	DT
60025	2816	7	pint	pint	NN
60025	2816	8	of	of	IN
60025	2816	9	claret	claret	NN
60025	2816	10	,	,	,
60025	2816	11	a	a	DT
60025	2816	12	pint	pint	NN
60025	2816	13	of	of	IN
60025	2816	14	mushroom	mushroom	NN
60025	2816	15	catchup	catchup	NN
60025	2816	16	,	,	,
60025	2816	17	and	and	CC
60025	2816	18	half	half	PDT
60025	2816	19	a	a	DT
60025	2816	20	pint	pint	NN
60025	2816	21	of	of	IN
60025	2816	22	walnut	walnut	NNP
60025	2816	23	pickle	pickle	NN
60025	2816	24	,	,	,
60025	2816	25	four	four	CD
60025	2816	26	ounces	ounce	NNS
60025	2816	27	of	of	IN
60025	2816	28	pounded	pound	VBN
60025	2816	29	anchovy	anchovy	NN
60025	2816	30	,	,	,
60025	2816	31	an	an	DT
60025	2816	32	ounce	ounce	NN
60025	2816	33	of	of	IN
60025	2816	34	fresh	fresh	JJ
60025	2816	35	lemon	lemon	NN
60025	2816	36	-	-	HYPH
60025	2816	37	peel	peel	NN
60025	2816	38	pared	pare	VBN
60025	2816	39	thin	thin	RB
60025	2816	40	,	,	,
60025	2816	41	and	and	CC
60025	2816	42	the	the	DT
60025	2816	43	same	same	JJ
60025	2816	44	quantity	quantity	NN
60025	2816	45	of	of	IN
60025	2816	46	shalot	shalot	NN
60025	2816	47	or	or	CC
60025	2816	48	small	small	JJ
60025	2816	49	onion	onion	NN
60025	2816	50	.	.	.
60025	2817	1	Also	also	RB
60025	2817	2	an	an	DT
60025	2817	3	ounce	ounce	NN
60025	2817	4	of	of	IN
60025	2817	5	scraped	scrape	VBN
60025	2817	6	horseradish	horseradish	JJ
60025	2817	7	,	,	,
60025	2817	8	half	half	PDT
60025	2817	9	an	an	DT
60025	2817	10	ounce	ounce	NN
60025	2817	11	of	of	IN
60025	2817	12	black	black	JJ
60025	2817	13	pepper	pepper	NN
60025	2817	14	,	,	,
60025	2817	15	and	and	CC
60025	2817	16	half	half	PDT
60025	2817	17	an	an	DT
60025	2817	18	ounce	ounce	NN
60025	2817	19	of	of	IN
60025	2817	20	allspice	allspice	JJ
60025	2817	21	mixed	mix	VBN
60025	2817	22	,	,	,
60025	2817	23	and	and	CC
60025	2817	24	the	the	DT
60025	2817	25	same	same	JJ
60025	2817	26	quantity	quantity	NN
60025	2817	27	of	of	IN
60025	2817	28	cayenne	cayenne	NN
60025	2817	29	and	and	CC
60025	2817	30	celery	celery	NN
60025	2817	31	-	-	HYPH
60025	2817	32	seed	seed	NN
60025	2817	33	.	.	.
60025	2818	1	Infuse	infuse	IN
60025	2818	2	these	these	DT
60025	2818	3	ingredients	ingredient	NNS
60025	2818	4	in	in	IN
60025	2818	5	a	a	DT
60025	2818	6	wide	wide	JJ
60025	2818	7	-	-	HYPH
60025	2818	8	mouthed	mouthed	JJ
60025	2818	9	bottle	bottle	NN
60025	2818	10	(	(	-LRB-
60025	2818	11	closely	closely	RB
60025	2818	12	stopped	stop	VBN
60025	2818	13	)	)	-RRB-
60025	2818	14	for	for	IN
60025	2818	15	a	a	DT
60025	2818	16	fortnight	fortnight	NN
60025	2818	17	,	,	,
60025	2818	18	shaking	shake	VBG
60025	2818	19	the	the	DT
60025	2818	20	mixture	mixture	NN
60025	2818	21	every	every	DT
60025	2818	22	day	day	NN
60025	2818	23	.	.	.
60025	2819	1	Then	then	RB
60025	2819	2	strain	strain	VB
60025	2819	3	and	and	CC
60025	2819	4	bottle	bottle	VBP
60025	2819	5	it	-PRON-	PRP
60025	2819	6	for	for	IN
60025	2819	7	use	use	NN
60025	2819	8	.	.	.
60025	2820	1	Put	put	VB
60025	2820	2	it	-PRON-	PRP
60025	2820	3	up	up	RP
60025	2820	4	in	in	IN
60025	2820	5	small	small	JJ
60025	2820	6	bottles	bottle	NNS
60025	2820	7	,	,	,
60025	2820	8	filling	fill	VBG
60025	2820	9	them	-PRON-	PRP
60025	2820	10	quite	quite	RB
60025	2820	11	full	full	JJ
60025	2820	12	.	.	.
60025	2821	1	HARVEY	HARVEY	NNP
60025	2821	2	'S	's	POS
60025	2821	3	SAUCE.--Dissolve	sauce.--dissolve	NN
60025	2821	4	six	six	CD
60025	2821	5	anchovies	anchovy	NNS
60025	2821	6	in	in	IN
60025	2821	7	a	a	DT
60025	2821	8	pint	pint	NN
60025	2821	9	of	of	IN
60025	2821	10	strong	strong	JJ
60025	2821	11	vinegar	vinegar	NN
60025	2821	12	and	and	CC
60025	2821	13	then	then	RB
60025	2821	14	add	add	VB
60025	2821	15	to	to	IN
60025	2821	16	them	-PRON-	PRP
60025	2821	17	three	three	CD
60025	2821	18	table	table	NN
60025	2821	19	-	-	HYPH
60025	2821	20	spoonfuls	spoonful	NNS
60025	2821	21	of	of	IN
60025	2821	22	India	India	NNP
60025	2821	23	soy	soy	NN
60025	2821	24	,	,	,
60025	2821	25	and	and	CC
60025	2821	26	three	three	CD
60025	2821	27	table	table	NN
60025	2821	28	-	-	HYPH
60025	2821	29	spoonfuls	spoonful	NNS
60025	2821	30	of	of	IN
60025	2821	31	mushroom	mushroom	NN
60025	2821	32	catchup	catchup	NNP
60025	2821	33	,	,	,
60025	2821	34	two	two	CD
60025	2821	35	heads	head	NNS
60025	2821	36	of	of	IN
60025	2821	37	garlic	garlic	NN
60025	2821	38	bruised	bruise	VBN
60025	2821	39	small	small	JJ
60025	2821	40	,	,	,
60025	2821	41	and	and	CC
60025	2821	42	a	a	DT
60025	2821	43	quarter	quarter	NN
60025	2821	44	of	of	IN
60025	2821	45	an	an	DT
60025	2821	46	ounce	ounce	NN
60025	2821	47	of	of	IN
60025	2821	48	cayenne	cayenne	NNP
60025	2821	49	.	.	.
60025	2822	1	Add	add	VB
60025	2822	2	sufficient	sufficient	JJ
60025	2822	3	cochineal	cochineal	JJ
60025	2822	4	powder	powder	NN
60025	2822	5	to	to	TO
60025	2822	6	colour	colour	VB
60025	2822	7	the	the	DT
60025	2822	8	mixture	mixture	NN
60025	2822	9	red	red	NN
60025	2822	10	.	.	.
60025	2823	1	Let	let	VB
60025	2823	2	all	all	PDT
60025	2823	3	these	these	DT
60025	2823	4	ingredients	ingredient	NNS
60025	2823	5	infuse	infuse	VBP
60025	2823	6	in	in	IN
60025	2823	7	the	the	DT
60025	2823	8	vinegar	vinegar	NN
60025	2823	9	for	for	IN
60025	2823	10	a	a	DT
60025	2823	11	fortnight	fortnight	NN
60025	2823	12	,	,	,
60025	2823	13	shaking	shake	VBG
60025	2823	14	it	-PRON-	PRP
60025	2823	15	every	every	DT
60025	2823	16	day	day	NN
60025	2823	17	,	,	,
60025	2823	18	and	and	CC
60025	2823	19	then	then	RB
60025	2823	20	strain	strain	VB
60025	2823	21	and	and	CC
60025	2823	22	bottle	bottle	VBP
60025	2823	23	it	-PRON-	PRP
60025	2823	24	for	for	IN
60025	2823	25	use	use	NN
60025	2823	26	.	.	.
60025	2824	1	Let	let	VB
60025	2824	2	the	the	DT
60025	2824	3	bottles	bottle	NNS
60025	2824	4	be	be	VB
60025	2824	5	small	small	JJ
60025	2824	6	,	,	,
60025	2824	7	and	and	CC
60025	2824	8	cover	cover	VB
60025	2824	9	the	the	DT
60025	2824	10	corks	cork	NNS
60025	2824	11	with	with	IN
60025	2824	12	leather	leather	NN
60025	2824	13	.	.	.
60025	2825	1	GENERAL	GENERAL	NNP
60025	2825	2	SAUCE.--Chop	sauce.--chop	VBP
60025	2825	3	six	six	CD
60025	2825	4	shalots	shalot	NNS
60025	2825	5	or	or	CC
60025	2825	6	small	small	JJ
60025	2825	7	onions	onion	NNS
60025	2825	8	,	,	,
60025	2825	9	a	a	DT
60025	2825	10	clove	clove	NN
60025	2825	11	of	of	IN
60025	2825	12	garlic	garlic	NN
60025	2825	13	,	,	,
60025	2825	14	two	two	CD
60025	2825	15	peach	peach	JJ
60025	2825	16	leaves	leave	NNS
60025	2825	17	,	,	,
60025	2825	18	a	a	DT
60025	2825	19	few	few	JJ
60025	2825	20	sprigs	sprig	NNS
60025	2825	21	of	of	IN
60025	2825	22	lemon	lemon	NN
60025	2825	23	-	-	HYPH
60025	2825	24	thyme	thyme	NNS
60025	2825	25	and	and	CC
60025	2825	26	of	of	IN
60025	2825	27	sweet	sweet	JJ
60025	2825	28	basil	basil	NN
60025	2825	29	,	,	,
60025	2825	30	and	and	CC
60025	2825	31	a	a	DT
60025	2825	32	few	few	JJ
60025	2825	33	bits	bit	NNS
60025	2825	34	of	of	IN
60025	2825	35	fresh	fresh	JJ
60025	2825	36	orange	orange	NN
60025	2825	37	-	-	HYPH
60025	2825	38	peel	peel	NN
60025	2825	39	.	.	.
60025	2826	1	Bruise	bruise	NN
60025	2826	2	in	in	IN
60025	2826	3	a	a	DT
60025	2826	4	mortar	mortar	NN
60025	2826	5	a	a	DT
60025	2826	6	quarter	quarter	NN
60025	2826	7	of	of	IN
60025	2826	8	an	an	DT
60025	2826	9	ounce	ounce	NN
60025	2826	10	of	of	IN
60025	2826	11	cloves	clove	NNS
60025	2826	12	,	,	,
60025	2826	13	a	a	DT
60025	2826	14	quarter	quarter	NN
60025	2826	15	of	of	IN
60025	2826	16	an	an	DT
60025	2826	17	ounce	ounce	NN
60025	2826	18	of	of	IN
60025	2826	19	mace	mace	NN
60025	2826	20	,	,	,
60025	2826	21	and	and	CC
60025	2826	22	half	half	PDT
60025	2826	23	an	an	DT
60025	2826	24	ounce	ounce	NN
60025	2826	25	of	of	IN
60025	2826	26	long	long	JJ
60025	2826	27	pepper	pepper	NN
60025	2826	28	.	.	.
60025	2827	1	Mix	mix	VB
60025	2827	2	two	two	CD
60025	2827	3	ounces	ounce	NNS
60025	2827	4	of	of	IN
60025	2827	5	salt	salt	NN
60025	2827	6	,	,	,
60025	2827	7	a	a	DT
60025	2827	8	jill	jill	NN
60025	2827	9	of	of	IN
60025	2827	10	claret	claret	NN
60025	2827	11	,	,	,
60025	2827	12	the	the	DT
60025	2827	13	juice	juice	NN
60025	2827	14	of	of	IN
60025	2827	15	two	two	CD
60025	2827	16	lemons	lemon	NNS
60025	2827	17	,	,	,
60025	2827	18	and	and	CC
60025	2827	19	a	a	DT
60025	2827	20	pint	pint	NN
60025	2827	21	of	of	IN
60025	2827	22	Madeira	madeira	NN
60025	2827	23	.	.	.
60025	2828	1	Put	put	VB
60025	2828	2	the	the	DT
60025	2828	3	whole	whole	NN
60025	2828	4	of	of	IN
60025	2828	5	these	these	DT
60025	2828	6	ingredients	ingredient	NNS
60025	2828	7	together	together	RB
60025	2828	8	in	in	IN
60025	2828	9	a	a	DT
60025	2828	10	stone	stone	NN
60025	2828	11	jar	jar	NN
60025	2828	12	,	,	,
60025	2828	13	very	very	RB
60025	2828	14	closely	closely	RB
60025	2828	15	covered	cover	VBN
60025	2828	16	.	.	.
60025	2829	1	Let	let	VB
60025	2829	2	it	-PRON-	PRP
60025	2829	3	stand	stand	VB
60025	2829	4	all	all	DT
60025	2829	5	night	night	NN
60025	2829	6	over	over	IN
60025	2829	7	embers	ember	NNS
60025	2829	8	by	by	IN
60025	2829	9	the	the	DT
60025	2829	10	side	side	NN
60025	2829	11	of	of	IN
60025	2829	12	the	the	DT
60025	2829	13	fire	fire	NN
60025	2829	14	.	.	.
60025	2830	1	In	in	IN
60025	2830	2	the	the	DT
60025	2830	3	morning	morning	NN
60025	2830	4	pour	pour	NN
60025	2830	5	off	off	IN
60025	2830	6	the	the	DT
60025	2830	7	liquid	liquid	NN
60025	2830	8	quickly	quickly	RB
60025	2830	9	and	and	CC
60025	2830	10	carefully	carefully	RB
60025	2830	11	from	from	IN
60025	2830	12	the	the	DT
60025	2830	13	lees	lee	NNS
60025	2830	14	or	or	CC
60025	2830	15	settlings	settling	NNS
60025	2830	16	,	,	,
60025	2830	17	strain	strain	VB
60025	2830	18	it	-PRON-	PRP
60025	2830	19	and	and	CC
60025	2830	20	put	put	VBD
60025	2830	21	it	-PRON-	PRP
60025	2830	22	into	into	IN
60025	2830	23	small	small	JJ
60025	2830	24	bottles	bottle	NNS
60025	2830	25	,	,	,
60025	2830	26	dipping	dip	VBG
60025	2830	27	the	the	DT
60025	2830	28	corks	cork	NNS
60025	2830	29	in	in	IN
60025	2830	30	melted	melted	NNP
60025	2830	31	rosin	rosin	NNP
60025	2830	32	.	.	.
60025	2831	1	This	this	DT
60025	2831	2	sauce	sauce	NN
60025	2831	3	is	be	VBZ
60025	2831	4	intended	intend	VBN
60025	2831	5	to	to	TO
60025	2831	6	flavour	flavour	VB
60025	2831	7	melted	melted	JJ
60025	2831	8	butter	butter	NN
60025	2831	9	or	or	CC
60025	2831	10	gravy	gravy	NN
60025	2831	11	,	,	,
60025	2831	12	for	for	IN
60025	2831	13	every	every	DT
60025	2831	14	sort	sort	NN
60025	2831	15	of	of	IN
60025	2831	16	fish	fish	NN
60025	2831	17	and	and	CC
60025	2831	18	meat	meat	NN
60025	2831	19	.	.	.
60025	2832	1	PINK	PINK	NNP
60025	2832	2	SAUCE.--Mix	SAUCE.--Mix	VBZ
60025	2832	3	together	together	RB
60025	2832	4	half	half	PDT
60025	2832	5	a	a	DT
60025	2832	6	pint	pint	NN
60025	2832	7	of	of	IN
60025	2832	8	port	port	NN
60025	2832	9	wine	wine	NN
60025	2832	10	,	,	,
60025	2832	11	half	half	PDT
60025	2832	12	a	a	DT
60025	2832	13	pint	pint	NN
60025	2832	14	of	of	IN
60025	2832	15	strong	strong	JJ
60025	2832	16	vinegar	vinegar	NN
60025	2832	17	,	,	,
60025	2832	18	the	the	DT
60025	2832	19	juice	juice	NN
60025	2832	20	and	and	CC
60025	2832	21	grated	grate	VBD
60025	2832	22	peel	peel	NN
60025	2832	23	of	of	IN
60025	2832	24	two	two	CD
60025	2832	25	large	large	JJ
60025	2832	26	lemons	lemon	NNS
60025	2832	27	,	,	,
60025	2832	28	a	a	DT
60025	2832	29	quarter	quarter	NN
60025	2832	30	of	of	IN
60025	2832	31	an	an	DT
60025	2832	32	ounce	ounce	NN
60025	2832	33	of	of	IN
60025	2832	34	cayenne	cayenne	NNP
60025	2832	35	,	,	,
60025	2832	36	a	a	DT
60025	2832	37	dozen	dozen	NN
60025	2832	38	blades	blade	NNS
60025	2832	39	of	of	IN
60025	2832	40	mace	mace	NN
60025	2832	41	,	,	,
60025	2832	42	and	and	CC
60025	2832	43	a	a	DT
60025	2832	44	quarter	quarter	NN
60025	2832	45	of	of	IN
60025	2832	46	an	an	DT
60025	2832	47	ounce	ounce	NN
60025	2832	48	of	of	IN
60025	2832	49	powdered	powder	VBN
60025	2832	50	cochineal	cochineal	NN
60025	2832	51	.	.	.
60025	2833	1	Let	let	VB
60025	2833	2	it	-PRON-	PRP
60025	2833	3	infuse	infuse	VB
60025	2833	4	a	a	DT
60025	2833	5	fortnight	fortnight	NN
60025	2833	6	,	,	,
60025	2833	7	stirring	stir	VBG
60025	2833	8	it	-PRON-	PRP
60025	2833	9	several	several	JJ
60025	2833	10	times	time	NNS
60025	2833	11	a	a	DT
60025	2833	12	day	day	NN
60025	2833	13	.	.	.
60025	2834	1	Then	then	RB
60025	2834	2	boil	boil	VB
60025	2834	3	it	-PRON-	PRP
60025	2834	4	ten	ten	CD
60025	2834	5	minutes	minute	NNS
60025	2834	6	,	,	,
60025	2834	7	strain	strain	VB
60025	2834	8	it	-PRON-	PRP
60025	2834	9	,	,	,
60025	2834	10	and	and	CC
60025	2834	11	bottle	bottle	VB
60025	2834	12	it	-PRON-	PRP
60025	2834	13	for	for	IN
60025	2834	14	use	use	NN
60025	2834	15	.	.	.
60025	2835	1	Eat	eat	VB
60025	2835	2	it	-PRON-	PRP
60025	2835	3	with	with	IN
60025	2835	4	any	any	DT
60025	2835	5	sort	sort	NN
60025	2835	6	of	of	IN
60025	2835	7	fish	fish	NN
60025	2835	8	or	or	CC
60025	2835	9	game	game	NN
60025	2835	10	.	.	.
60025	2836	1	It	-PRON-	PRP
60025	2836	2	will	will	MD
60025	2836	3	give	give	VB
60025	2836	4	a	a	DT
60025	2836	5	fine	fine	JJ
60025	2836	6	pink	pink	JJ
60025	2836	7	tinge	tinge	NN
60025	2836	8	to	to	IN
60025	2836	9	melted	melted	JJ
60025	2836	10	butter	butter	NN
60025	2836	11	.	.	.
60025	2837	1	CATCHUPS	CATCHUPS	NNP
60025	2837	2	.	.	.
60025	2838	1	LOBSTER	LOBSTER	NNP
60025	2838	2	CATCHUP.--This	catchup.--this	DT
60025	2838	3	catchup	catchup	NNP
60025	2838	4	,	,	,
60025	2838	5	warmed	warm	VBN
60025	2838	6	in	in	IN
60025	2838	7	melted	melted	JJ
60025	2838	8	butter	butter	NN
60025	2838	9	,	,	,
60025	2838	10	is	be	VBZ
60025	2838	11	an	an	DT
60025	2838	12	excellent	excellent	JJ
60025	2838	13	substitute	substitute	NN
60025	2838	14	for	for	IN
60025	2838	15	fresh	fresh	JJ
60025	2838	16	lobster	lobster	NN
60025	2838	17	sauce	sauce	NN
60025	2838	18	at	at	IN
60025	2838	19	seasons	season	NNS
60025	2838	20	when	when	WRB
60025	2838	21	the	the	DT
60025	2838	22	fish	fish	NN
60025	2838	23	can	can	MD
60025	2838	24	not	not	RB
60025	2838	25	be	be	VB
60025	2838	26	procured	procure	VBN
60025	2838	27	,	,	,
60025	2838	28	as	as	IN
60025	2838	29	,	,	,
60025	2838	30	if	if	IN
60025	2838	31	properly	properly	RB
60025	2838	32	made	make	VBN
60025	2838	33	,	,	,
60025	2838	34	it	-PRON-	PRP
60025	2838	35	will	will	MD
60025	2838	36	keep	keep	VB
60025	2838	37	a	a	DT
60025	2838	38	year	year	NN
60025	2838	39	.	.	.
60025	2839	1	Take	take	VB
60025	2839	2	a	a	DT
60025	2839	3	fine	fine	JJ
60025	2839	4	lobster	lobster	NN
60025	2839	5	that	that	WDT
60025	2839	6	weighs	weigh	VBZ
60025	2839	7	about	about	RB
60025	2839	8	three	three	CD
60025	2839	9	pounds	pound	NNS
60025	2839	10	.	.	.
60025	2840	1	Put	put	VB
60025	2840	2	it	-PRON-	PRP
60025	2840	3	into	into	IN
60025	2840	4	boiling	boiling	NN
60025	2840	5	water	water	NN
60025	2840	6	,	,	,
60025	2840	7	and	and	CC
60025	2840	8	cook	cook	VB
60025	2840	9	it	-PRON-	PRP
60025	2840	10	thoroughly	thoroughly	RB
60025	2840	11	.	.	.
60025	2841	1	When	when	WRB
60025	2841	2	it	-PRON-	PRP
60025	2841	3	is	be	VBZ
60025	2841	4	cold	cold	JJ
60025	2841	5	break	break	NN
60025	2841	6	it	-PRON-	PRP
60025	2841	7	up	up	RP
60025	2841	8	,	,	,
60025	2841	9	and	and	CC
60025	2841	10	extract	extract	VB
60025	2841	11	all	all	PDT
60025	2841	12	the	the	DT
60025	2841	13	flesh	flesh	NN
60025	2841	14	from	from	IN
60025	2841	15	the	the	DT
60025	2841	16	shell	shell	NN
60025	2841	17	.	.	.
60025	2842	1	Pound	pound	VB
60025	2842	2	the	the	DT
60025	2842	3	red	red	JJ
60025	2842	4	part	part	NN
60025	2842	5	or	or	CC
60025	2842	6	coral	coral	NN
60025	2842	7	in	in	IN
60025	2842	8	a	a	DT
60025	2842	9	marble	marble	NN
60025	2842	10	mortar	mortar	NN
60025	2842	11	,	,	,
60025	2842	12	and	and	CC
60025	2842	13	when	when	WRB
60025	2842	14	it	-PRON-	PRP
60025	2842	15	is	be	VBZ
60025	2842	16	well	well	RB
60025	2842	17	bruised	bruise	VBN
60025	2842	18	,	,	,
60025	2842	19	add	add	VB
60025	2842	20	the	the	DT
60025	2842	21	white	white	JJ
60025	2842	22	meat	meat	NN
60025	2842	23	by	by	IN
60025	2842	24	degrees	degree	NNS
60025	2842	25	,	,	,
60025	2842	26	and	and	CC
60025	2842	27	pound	pound	NN
60025	2842	28	that	that	WDT
60025	2842	29	also	also	RB
60025	2842	30	;	;	:
60025	2842	31	seasoning	season	VBG
60025	2842	32	it	-PRON-	PRP
60025	2842	33	with	with	IN
60025	2842	34	a	a	DT
60025	2842	35	tea	tea	NN
60025	2842	36	-	-	HYPH
60025	2842	37	spoonful	spoonful	JJ
60025	2842	38	of	of	IN
60025	2842	39	cayenne	cayenne	NN
60025	2842	40	,	,	,
60025	2842	41	and	and	CC
60025	2842	42	moistening	moisten	VBG
60025	2842	43	it	-PRON-	PRP
60025	2842	44	gradually	gradually	RB
60025	2842	45	with	with	IN
60025	2842	46	sherry	sherry	NN
60025	2842	47	wine	wine	NN
60025	2842	48	.	.	.
60025	2843	1	When	when	WRB
60025	2843	2	it	-PRON-	PRP
60025	2843	3	is	be	VBZ
60025	2843	4	beaten	beat	VBN
60025	2843	5	to	to	IN
60025	2843	6	a	a	DT
60025	2843	7	smooth	smooth	JJ
60025	2843	8	paste	paste	NN
60025	2843	9	,	,	,
60025	2843	10	mix	mix	VB
60025	2843	11	it	-PRON-	PRP
60025	2843	12	well	well	RB
60025	2843	13	with	with	IN
60025	2843	14	the	the	DT
60025	2843	15	remainder	remainder	NN
60025	2843	16	of	of	IN
60025	2843	17	the	the	DT
60025	2843	18	bottle	bottle	NN
60025	2843	19	of	of	IN
60025	2843	20	sherry	sherry	NN
60025	2843	21	.	.	.
60025	2844	1	Put	put	VB
60025	2844	2	it	-PRON-	PRP
60025	2844	3	into	into	IN
60025	2844	4	wide	wide	JJ
60025	2844	5	-	-	HYPH
60025	2844	6	mouthed	mouthed	JJ
60025	2844	7	bottles	bottle	NNS
60025	2844	8	,	,	,
60025	2844	9	and	and	CC
60025	2844	10	on	on	IN
60025	2844	11	the	the	DT
60025	2844	12	top	top	NN
60025	2844	13	of	of	IN
60025	2844	14	each	each	DT
60025	2844	15	put	put	VBN
60025	2844	16	a	a	DT
60025	2844	17	table	table	NN
60025	2844	18	-	-	HYPH
60025	2844	19	spoonful	spoonful	JJ
60025	2844	20	of	of	IN
60025	2844	21	sweet	sweet	JJ
60025	2844	22	oil	oil	NN
60025	2844	23	.	.	.
60025	2845	1	Dip	dip	VB
60025	2845	2	the	the	DT
60025	2845	3	corks	cork	NNS
60025	2845	4	in	in	IN
60025	2845	5	melted	melted	JJ
60025	2845	6	rosin	rosin	NN
60025	2845	7	,	,	,
60025	2845	8	and	and	CC
60025	2845	9	secure	secure	VB
60025	2845	10	them	-PRON-	PRP
60025	2845	11	well	well	RB
60025	2845	12	by	by	IN
60025	2845	13	tying	tie	VBG
60025	2845	14	leather	leather	NN
60025	2845	15	over	over	IN
60025	2845	16	them	-PRON-	PRP
60025	2845	17	.	.	.
60025	2846	1	In	in	IN
60025	2846	2	using	use	VBG
60025	2846	3	this	this	DT
60025	2846	4	catchup	catchup	NN
60025	2846	5	,	,	,
60025	2846	6	allow	allow	VB
60025	2846	7	four	four	CD
60025	2846	8	table	table	NN
60025	2846	9	-	-	HYPH
60025	2846	10	spoonfuls	spoonful	NNS
60025	2846	11	to	to	IN
60025	2846	12	a	a	DT
60025	2846	13	common	common	JJ
60025	2846	14	-	-	HYPH
60025	2846	15	sized	sized	JJ
60025	2846	16	sauce	sauce	NN
60025	2846	17	-	-	HYPH
60025	2846	18	boat	boat	NN
60025	2846	19	of	of	IN
60025	2846	20	melted	melted	JJ
60025	2846	21	butter	butter	NN
60025	2846	22	.	.	.
60025	2847	1	Put	put	VB
60025	2847	2	in	in	IN
60025	2847	3	the	the	DT
60025	2847	4	catchup	catchup	NN
60025	2847	5	at	at	IN
60025	2847	6	the	the	DT
60025	2847	7	last	last	JJ
60025	2847	8	,	,	,
60025	2847	9	and	and	CC
60025	2847	10	hold	hold	VB
60025	2847	11	it	-PRON-	PRP
60025	2847	12	over	over	IN
60025	2847	13	the	the	DT
60025	2847	14	fire	fire	NN
60025	2847	15	just	just	RB
60025	2847	16	long	long	RB
60025	2847	17	enough	enough	RB
60025	2847	18	to	to	TO
60025	2847	19	be	be	VB
60025	2847	20	thoroughly	thoroughly	RB
60025	2847	21	heated	heat	VBN
60025	2847	22	.	.	.
60025	2848	1	ANCHOVY	ANCHOVY	NNP
60025	2848	2	CATCHUP.--Bone	CATCHUP.--Bone	NNP
60025	2848	3	two	two	CD
60025	2848	4	dozen	dozen	NN
60025	2848	5	anchovies	anchovy	NNS
60025	2848	6	,	,	,
60025	2848	7	and	and	CC
60025	2848	8	then	then	RB
60025	2848	9	chop	chop	VB
60025	2848	10	them	-PRON-	PRP
60025	2848	11	.	.	.
60025	2849	1	Put	put	VB
60025	2849	2	to	to	IN
60025	2849	3	them	-PRON-	PRP
60025	2849	4	ten	ten	CD
60025	2849	5	shalots	shalot	NNS
60025	2849	6	,	,	,
60025	2849	7	or	or	CC
60025	2849	8	very	very	RB
60025	2849	9	small	small	JJ
60025	2849	10	onions	onion	NNS
60025	2849	11	,	,	,
60025	2849	12	cut	cut	VBD
60025	2849	13	fine	fine	JJ
60025	2849	14	,	,	,
60025	2849	15	and	and	CC
60025	2849	16	a	a	DT
60025	2849	17	handful	handful	NN
60025	2849	18	of	of	IN
60025	2849	19	scraped	scrape	VBN
60025	2849	20	horseradish	horseradish	JJ
60025	2849	21	,	,	,
60025	2849	22	with	with	IN
60025	2849	23	a	a	DT
60025	2849	24	quarter	quarter	NN
60025	2849	25	of	of	IN
60025	2849	26	an	an	DT
60025	2849	27	ounce	ounce	NN
60025	2849	28	of	of	IN
60025	2849	29	mace	mace	NN
60025	2849	30	.	.	.
60025	2850	1	Add	add	VB
60025	2850	2	a	a	DT
60025	2850	3	lemon	lemon	NN
60025	2850	4	,	,	,
60025	2850	5	cut	cut	VBN
60025	2850	6	into	into	IN
60025	2850	7	slices	slice	NNS
60025	2850	8	,	,	,
60025	2850	9	twelve	twelve	CD
60025	2850	10	cloves	clove	NNS
60025	2850	11	,	,	,
60025	2850	12	and	and	CC
60025	2850	13	twelve	twelve	CD
60025	2850	14	pepper	pepper	NN
60025	2850	15	-	-	HYPH
60025	2850	16	corns	corn	NNS
60025	2850	17	.	.	.
60025	2851	1	Then	then	RB
60025	2851	2	mix	mix	VB
60025	2851	3	together	together	RB
60025	2851	4	a	a	DT
60025	2851	5	pint	pint	NN
60025	2851	6	of	of	IN
60025	2851	7	port	port	NN
60025	2851	8	,	,	,
60025	2851	9	a	a	DT
60025	2851	10	pint	pint	NN
60025	2851	11	of	of	IN
60025	2851	12	madeira	madeira	NN
60025	2851	13	,	,	,
60025	2851	14	and	and	CC
60025	2851	15	a	a	DT
60025	2851	16	pint	pint	NN
60025	2851	17	of	of	IN
60025	2851	18	anchovy	anchovy	JJ
60025	2851	19	liquor	liquor	NN
60025	2851	20	.	.	.
60025	2852	1	Put	put	VB
60025	2852	2	the	the	DT
60025	2852	3	other	other	JJ
60025	2852	4	ingredients	ingredient	NNS
60025	2852	5	into	into	IN
60025	2852	6	the	the	DT
60025	2852	7	liquid	liquid	NN
60025	2852	8	,	,	,
60025	2852	9	and	and	CC
60025	2852	10	boil	boil	VB
60025	2852	11	it	-PRON-	PRP
60025	2852	12	slowly	slowly	RB
60025	2852	13	till	till	IN
60025	2852	14	reduced	reduce	VBN
60025	2852	15	one	one	CD
60025	2852	16	-	-	HYPH
60025	2852	17	half	half	NN
60025	2852	18	.	.	.
60025	2853	1	Then	then	RB
60025	2853	2	strain	strain	VB
60025	2853	3	it	-PRON-	PRP
60025	2853	4	,	,	,
60025	2853	5	and	and	CC
60025	2853	6	when	when	WRB
60025	2853	7	cold	cold	JJ
60025	2853	8	put	put	VBD
60025	2853	9	it	-PRON-	PRP
60025	2853	10	into	into	IN
60025	2853	11	small	small	JJ
60025	2853	12	bottles	bottle	NNS
60025	2853	13	,	,	,
60025	2853	14	securing	secure	VBG
60025	2853	15	the	the	DT
60025	2853	16	corks	cork	NNS
60025	2853	17	with	with	IN
60025	2853	18	leather	leather	NN
60025	2853	19	.	.	.
60025	2854	1	OYSTER	OYSTER	NNP
60025	2854	2	CATCHUP.--Take	catchup.--take	VB
60025	2854	3	large	large	JJ
60025	2854	4	salt	salt	NN
60025	2854	5	oysters	oyster	NNS
60025	2854	6	that	that	WDT
60025	2854	7	have	have	VBP
60025	2854	8	just	just	RB
60025	2854	9	been	be	VBN
60025	2854	10	opened	open	VBN
60025	2854	11	.	.	.
60025	2855	1	Wash	wash	VB
60025	2855	2	them	-PRON-	PRP
60025	2855	3	in	in	IN
60025	2855	4	their	-PRON-	PRP$
60025	2855	5	own	own	JJ
60025	2855	6	liquor	liquor	NN
60025	2855	7	,	,	,
60025	2855	8	and	and	CC
60025	2855	9	pound	pound	VB
60025	2855	10	them	-PRON-	PRP
60025	2855	11	in	in	IN
60025	2855	12	a	a	DT
60025	2855	13	mortar	mortar	NN
60025	2855	14	,	,	,
60025	2855	15	omitting	omit	VBG
60025	2855	16	the	the	DT
60025	2855	17	hard	hard	JJ
60025	2855	18	parts	part	NNS
60025	2855	19	.	.	.
60025	2856	1	To	to	IN
60025	2856	2	every	every	DT
60025	2856	3	pint	pint	NN
60025	2856	4	of	of	IN
60025	2856	5	the	the	DT
60025	2856	6	pounded	pound	VBN
60025	2856	7	oysters	oyster	NNS
60025	2856	8	,	,	,
60025	2856	9	add	add	VB
60025	2856	10	a	a	DT
60025	2856	11	half	half	JJ
60025	2856	12	pint	pint	NN
60025	2856	13	of	of	IN
60025	2856	14	white	white	JJ
60025	2856	15	wine	wine	NN
60025	2856	16	or	or	CC
60025	2856	17	vinegar	vinegar	NN
60025	2856	18	,	,	,
60025	2856	19	in	in	IN
60025	2856	20	which	which	WDT
60025	2856	21	you	-PRON-	PRP
60025	2856	22	must	must	MD
60025	2856	23	give	give	VB
60025	2856	24	them	-PRON-	PRP
60025	2856	25	a	a	DT
60025	2856	26	boil	boil	NN
60025	2856	27	up	up	RP
60025	2856	28	,	,	,
60025	2856	29	removing	remove	VBG
60025	2856	30	the	the	DT
60025	2856	31	scum	scum	NN
60025	2856	32	as	as	IN
60025	2856	33	it	-PRON-	PRP
60025	2856	34	rises	rise	VBZ
60025	2856	35	.	.	.
60025	2857	1	Then	then	RB
60025	2857	2	to	to	IN
60025	2857	3	each	each	DT
60025	2857	4	quart	quart	NN
60025	2857	5	of	of	IN
60025	2857	6	the	the	DT
60025	2857	7	boiled	boil	VBN
60025	2857	8	oysters	oyster	NNS
60025	2857	9	allow	allow	VBP
60025	2857	10	a	a	DT
60025	2857	11	tea	tea	NN
60025	2857	12	-	-	HYPH
60025	2857	13	spoonful	spoonful	JJ
60025	2857	14	of	of	IN
60025	2857	15	beaten	beat	VBN
60025	2857	16	white	white	JJ
60025	2857	17	pepper	pepper	NN
60025	2857	18	,	,	,
60025	2857	19	a	a	DT
60025	2857	20	tea	tea	NN
60025	2857	21	-	-	HYPH
60025	2857	22	spoonful	spoonful	JJ
60025	2857	23	of	of	IN
60025	2857	24	pounded	pound	VBN
60025	2857	25	mace	mace	NN
60025	2857	26	,	,	,
60025	2857	27	and	and	CC
60025	2857	28	cayenne	cayenne	NN
60025	2857	29	pepper	pepper	NN
60025	2857	30	to	to	IN
60025	2857	31	your	-PRON-	PRP$
60025	2857	32	taste	taste	NN
60025	2857	33	.	.	.
60025	2858	1	Let	let	VB
60025	2858	2	it	-PRON-	PRP
60025	2858	3	boil	boil	VB
60025	2858	4	up	up	RP
60025	2858	5	for	for	IN
60025	2858	6	a	a	DT
60025	2858	7	few	few	JJ
60025	2858	8	minutes	minute	NNS
60025	2858	9	,	,	,
60025	2858	10	and	and	CC
60025	2858	11	then	then	RB
60025	2858	12	pass	pass	VB
60025	2858	13	it	-PRON-	PRP
60025	2858	14	through	through	IN
60025	2858	15	a	a	DT
60025	2858	16	sieve	sieve	NN
60025	2858	17	into	into	IN
60025	2858	18	an	an	DT
60025	2858	19	earthen	earthen	JJ
60025	2858	20	pan	pan	NN
60025	2858	21	.	.	.
60025	2859	1	When	when	WRB
60025	2859	2	cold	cold	JJ
60025	2859	3	,	,	,
60025	2859	4	put	put	VBD
60025	2859	5	it	-PRON-	PRP
60025	2859	6	into	into	IN
60025	2859	7	small	small	JJ
60025	2859	8	bottles	bottle	NNS
60025	2859	9	,	,	,
60025	2859	10	filling	fill	VBG
60025	2859	11	them	-PRON-	PRP
60025	2859	12	quite	quite	RB
60025	2859	13	full	full	JJ
60025	2859	14	,	,	,
60025	2859	15	as	as	IN
60025	2859	16	it	-PRON-	PRP
60025	2859	17	will	will	MD
60025	2859	18	not	not	RB
60025	2859	19	keep	keep	VB
60025	2859	20	so	so	RB
60025	2859	21	well	well	RB
60025	2859	22	if	if	IN
60025	2859	23	there	there	EX
60025	2859	24	is	be	VBZ
60025	2859	25	a	a	DT
60025	2859	26	vacancy	vacancy	NN
60025	2859	27	at	at	IN
60025	2859	28	the	the	DT
60025	2859	29	top	top	NN
60025	2859	30	.	.	.
60025	2860	1	Dip	dip	VB
60025	2860	2	the	the	DT
60025	2860	3	corks	cork	NNS
60025	2860	4	in	in	IN
60025	2860	5	melted	melted	NNP
60025	2860	6	rosin	rosin	NN
60025	2860	7	,	,	,
60025	2860	8	and	and	CC
60025	2860	9	tie	tie	VB
60025	2860	10	leather	leather	NN
60025	2860	11	over	over	IN
60025	2860	12	each	each	DT
60025	2860	13	.	.	.
60025	2861	1	WALNUT	WALNUT	NNP
60025	2861	2	CATCHUP.--Take	catchup.--take	VBP
60025	2861	3	green	green	JJ
60025	2861	4	walnuts	walnut	NNS
60025	2861	5	that	that	WDT
60025	2861	6	are	be	VBP
60025	2861	7	young	young	JJ
60025	2861	8	enough	enough	RB
60025	2861	9	to	to	TO
60025	2861	10	be	be	VB
60025	2861	11	easily	easily	RB
60025	2861	12	pierced	pierce	VBN
60025	2861	13	through	through	IN
60025	2861	14	with	with	IN
60025	2861	15	a	a	DT
60025	2861	16	large	large	JJ
60025	2861	17	needle	needle	NN
60025	2861	18	.	.	.
60025	2862	1	Having	have	VBG
60025	2862	2	pricked	prick	VBN
60025	2862	3	them	-PRON-	PRP
60025	2862	4	all	all	DT
60025	2862	5	in	in	IN
60025	2862	6	several	several	JJ
60025	2862	7	places	place	NNS
60025	2862	8	,	,	,
60025	2862	9	throw	throw	VB
60025	2862	10	them	-PRON-	PRP
60025	2862	11	into	into	IN
60025	2862	12	an	an	DT
60025	2862	13	earthen	earthen	JJ
60025	2862	14	pan	pan	NN
60025	2862	15	with	with	IN
60025	2862	16	a	a	DT
60025	2862	17	large	large	JJ
60025	2862	18	handful	handful	NN
60025	2862	19	of	of	IN
60025	2862	20	salt	salt	NN
60025	2862	21	,	,	,
60025	2862	22	and	and	CC
60025	2862	23	barely	barely	RB
60025	2862	24	sufficient	sufficient	JJ
60025	2862	25	water	water	NN
60025	2862	26	to	to	TO
60025	2862	27	cover	cover	VB
60025	2862	28	them	-PRON-	PRP
60025	2862	29	.	.	.
60025	2863	1	Break	break	VB
60025	2863	2	up	up	RP
60025	2863	3	and	and	CC
60025	2863	4	mash	mash	VB
60025	2863	5	them	-PRON-	PRP
60025	2863	6	with	with	IN
60025	2863	7	a	a	DT
60025	2863	8	potato	potato	NN
60025	2863	9	-	-	HYPH
60025	2863	10	beetle	beetle	NN
60025	2863	11	,	,	,
60025	2863	12	or	or	CC
60025	2863	13	a	a	DT
60025	2863	14	rolling	rolling	NN
60025	2863	15	-	-	HYPH
60025	2863	16	pin	pin	NN
60025	2863	17	.	.	.
60025	2864	1	Keep	keep	VB
60025	2864	2	them	-PRON-	PRP
60025	2864	3	four	four	CD
60025	2864	4	days	day	NNS
60025	2864	5	in	in	IN
60025	2864	6	the	the	DT
60025	2864	7	salt	salt	NN
60025	2864	8	and	and	CC
60025	2864	9	water	water	NN
60025	2864	10	,	,	,
60025	2864	11	stirring	stir	VBG
60025	2864	12	and	and	CC
60025	2864	13	mashing	mash	VBG
60025	2864	14	them	-PRON-	PRP
60025	2864	15	every	every	DT
60025	2864	16	day	day	NN
60025	2864	17	.	.	.
60025	2865	1	The	the	DT
60025	2865	2	rinds	rind	NNS
60025	2865	3	will	will	MD
60025	2865	4	now	now	RB
60025	2865	5	be	be	VB
60025	2865	6	quite	quite	RB
60025	2865	7	soft	soft	JJ
60025	2865	8	.	.	.
60025	2866	1	Then	then	RB
60025	2866	2	scald	scald	VB
60025	2866	3	them	-PRON-	PRP
60025	2866	4	with	with	IN
60025	2866	5	boiling	boil	VBG
60025	2866	6	-	-	HYPH
60025	2866	7	hot	hot	JJ
60025	2866	8	salt	salt	NN
60025	2866	9	and	and	CC
60025	2866	10	water	water	NN
60025	2866	11	,	,	,
60025	2866	12	and	and	CC
60025	2866	13	raising	raise	VBG
60025	2866	14	the	the	DT
60025	2866	15	pan	pan	NN
60025	2866	16	on	on	IN
60025	2866	17	the	the	DT
60025	2866	18	edge	edge	NN
60025	2866	19	,	,	,
60025	2866	20	let	let	VB
60025	2866	21	the	the	DT
60025	2866	22	walnut	walnut	NNP
60025	2866	23	liquor	liquor	NN
60025	2866	24	flow	flow	VB
60025	2866	25	away	away	RB
60025	2866	26	from	from	IN
60025	2866	27	the	the	DT
60025	2866	28	shells	shell	NNS
60025	2866	29	into	into	IN
60025	2866	30	another	another	DT
60025	2866	31	pan	pan	NN
60025	2866	32	.	.	.
60025	2867	1	Put	put	VB
60025	2867	2	the	the	DT
60025	2867	3	shells	shell	NNS
60025	2867	4	into	into	IN
60025	2867	5	a	a	DT
60025	2867	6	mortar	mortar	NN
60025	2867	7	,	,	,
60025	2867	8	and	and	CC
60025	2867	9	pound	pound	VB
60025	2867	10	them	-PRON-	PRP
60025	2867	11	with	with	IN
60025	2867	12	vinegar	vinegar	NN
60025	2867	13	,	,	,
60025	2867	14	which	which	WDT
60025	2867	15	will	will	MD
60025	2867	16	extract	extract	VB
60025	2867	17	from	from	IN
60025	2867	18	them	-PRON-	PRP
60025	2867	19	all	all	PDT
60025	2867	20	the	the	DT
60025	2867	21	remaining	remain	VBG
60025	2867	22	juice	juice	NN
60025	2867	23	.	.	.
60025	2868	1	Put	put	VB
60025	2868	2	all	all	PDT
60025	2868	3	the	the	DT
60025	2868	4	walnut	walnut	NNP
60025	2868	5	liquor	liquor	NN
60025	2868	6	together	together	RB
60025	2868	7	,	,	,
60025	2868	8	and	and	CC
60025	2868	9	boil	boil	VB
60025	2868	10	and	and	CC
60025	2868	11	skim	skim	VB
60025	2868	12	it	-PRON-	PRP
60025	2868	13	;	;	:
60025	2868	14	then	then	RB
60025	2868	15	to	to	IN
60025	2868	16	every	every	DT
60025	2868	17	quart	quart	NN
60025	2868	18	allow	allow	VB
60025	2868	19	an	an	DT
60025	2868	20	ounce	ounce	NN
60025	2868	21	of	of	IN
60025	2868	22	bruised	bruise	VBN
60025	2868	23	ginger	ginger	NN
60025	2868	24	,	,	,
60025	2868	25	an	an	DT
60025	2868	26	ounce	ounce	NN
60025	2868	27	of	of	IN
60025	2868	28	black	black	JJ
60025	2868	29	pepper	pepper	NN
60025	2868	30	,	,	,
60025	2868	31	half	half	PDT
60025	2868	32	an	an	DT
60025	2868	33	ounce	ounce	NN
60025	2868	34	of	of	IN
60025	2868	35	cloves	clove	NNS
60025	2868	36	,	,	,
60025	2868	37	and	and	CC
60025	2868	38	half	half	PDT
60025	2868	39	an	an	DT
60025	2868	40	ounce	ounce	NN
60025	2868	41	of	of	IN
60025	2868	42	nutmeg	nutmeg	NNP
60025	2868	43	,	,	,
60025	2868	44	all	all	DT
60025	2868	45	slightly	slightly	RB
60025	2868	46	beaten	beat	VBN
60025	2868	47	.	.	.
60025	2869	1	Boil	Boil	NNP
60025	2869	2	the	the	DT
60025	2869	3	spice	spice	NN
60025	2869	4	and	and	CC
60025	2869	5	walnut	walnut	NNP
60025	2869	6	liquor	liquor	NN
60025	2869	7	in	in	IN
60025	2869	8	a	a	DT
60025	2869	9	closely	closely	RB
60025	2869	10	covered	cover	VBN
60025	2869	11	vessel	vessel	NN
60025	2869	12	for	for	IN
60025	2869	13	three	three	CD
60025	2869	14	quarters	quarter	NNS
60025	2869	15	of	of	IN
60025	2869	16	an	an	DT
60025	2869	17	hour	hour	NN
60025	2869	18	.	.	.
60025	2870	1	When	when	WRB
60025	2870	2	cold	cold	JJ
60025	2870	3	,	,	,
60025	2870	4	bottle	bottle	VBP
60025	2870	5	it	-PRON-	PRP
60025	2870	6	for	for	IN
60025	2870	7	use	use	NN
60025	2870	8	,	,	,
60025	2870	9	putting	put	VBG
60025	2870	10	equal	equal	JJ
60025	2870	11	proportions	proportion	NNS
60025	2870	12	of	of	IN
60025	2870	13	the	the	DT
60025	2870	14	spice	spice	NN
60025	2870	15	into	into	IN
60025	2870	16	each	each	DT
60025	2870	17	bottle	bottle	NN
60025	2870	18	.	.	.
60025	2871	1	Secure	secure	VB
60025	2871	2	the	the	DT
60025	2871	3	corks	cork	NNS
60025	2871	4	with	with	IN
60025	2871	5	leather	leather	NN
60025	2871	6	.	.	.
60025	2872	1	MUSHROOM	MUSHROOM	NNP
60025	2872	2	CATCHUP.--Take	catchup.--take	VBP
60025	2872	3	mushrooms	mushroom	NNS
60025	2872	4	that	that	WDT
60025	2872	5	have	have	VBP
60025	2872	6	been	be	VBN
60025	2872	7	freshly	freshly	RB
60025	2872	8	gathered	gather	VBN
60025	2872	9	,	,	,
60025	2872	10	and	and	CC
60025	2872	11	examine	examine	VB
60025	2872	12	them	-PRON-	PRP
60025	2872	13	carefully	carefully	RB
60025	2872	14	to	to	TO
60025	2872	15	ascertain	ascertain	VB
60025	2872	16	that	that	IN
60025	2872	17	they	-PRON-	PRP
60025	2872	18	are	be	VBP
60025	2872	19	of	of	IN
60025	2872	20	the	the	DT
60025	2872	21	right	right	JJ
60025	2872	22	sort	sort	NN
60025	2872	23	.	.	.
60025	2873	1	Pick	pick	VB
60025	2873	2	them	-PRON-	PRP
60025	2873	3	nicely	nicely	RB
60025	2873	4	,	,	,
60025	2873	5	and	and	CC
60025	2873	6	wipe	wipe	VB
60025	2873	7	them	-PRON-	PRP
60025	2873	8	clean	clean	JJ
60025	2873	9	,	,	,
60025	2873	10	but	but	CC
60025	2873	11	do	do	VBP
60025	2873	12	not	not	RB
60025	2873	13	wash	wash	VB
60025	2873	14	them	-PRON-	PRP
60025	2873	15	.	.	.
60025	2874	1	Spread	spread	VB
60025	2874	2	a	a	DT
60025	2874	3	layer	layer	NN
60025	2874	4	of	of	IN
60025	2874	5	them	-PRON-	PRP
60025	2874	6	at	at	IN
60025	2874	7	the	the	DT
60025	2874	8	bottom	bottom	NN
60025	2874	9	of	of	IN
60025	2874	10	a	a	DT
60025	2874	11	deep	deep	JJ
60025	2874	12	earthen	earthen	JJ
60025	2874	13	pan	pan	NN
60025	2874	14	,	,	,
60025	2874	15	and	and	CC
60025	2874	16	then	then	RB
60025	2874	17	sprinkle	sprinkle	VB
60025	2874	18	them	-PRON-	PRP
60025	2874	19	well	well	RB
60025	2874	20	with	with	IN
60025	2874	21	salt	salt	NN
60025	2874	22	;	;	:
60025	2874	23	then	then	RB
60025	2874	24	another	another	DT
60025	2874	25	layer	layer	NN
60025	2874	26	of	of	IN
60025	2874	27	mushrooms	mushroom	NNS
60025	2874	28	,	,	,
60025	2874	29	and	and	CC
60025	2874	30	another	another	DT
60025	2874	31	layer	layer	NN
60025	2874	32	of	of	IN
60025	2874	33	salt	salt	NN
60025	2874	34	,	,	,
60025	2874	35	and	and	CC
60025	2874	36	so	so	RB
60025	2874	37	on	on	RB
60025	2874	38	alternately	alternately	RB
60025	2874	39	.	.	.
60025	2875	1	Throw	throw	VB
60025	2875	2	a	a	DT
60025	2875	3	folded	fold	VBN
60025	2875	4	cloth	cloth	NN
60025	2875	5	over	over	IN
60025	2875	6	the	the	DT
60025	2875	7	jar	jar	NN
60025	2875	8	,	,	,
60025	2875	9	and	and	CC
60025	2875	10	set	set	VBD
60025	2875	11	it	-PRON-	PRP
60025	2875	12	by	by	IN
60025	2875	13	the	the	DT
60025	2875	14	fire	fire	NN
60025	2875	15	or	or	CC
60025	2875	16	in	in	IN
60025	2875	17	a	a	DT
60025	2875	18	very	very	RB
60025	2875	19	cool	cool	JJ
60025	2875	20	oven	oven	NN
60025	2875	21	.	.	.
60025	2876	1	Let	let	VB
60025	2876	2	it	-PRON-	PRP
60025	2876	3	remain	remain	VB
60025	2876	4	thus	thus	RB
60025	2876	5	for	for	IN
60025	2876	6	twenty	twenty	CD
60025	2876	7	-	-	HYPH
60025	2876	8	four	four	CD
60025	2876	9	hours	hour	NNS
60025	2876	10	,	,	,
60025	2876	11	and	and	CC
60025	2876	12	then	then	RB
60025	2876	13	mash	mash	VB
60025	2876	14	them	-PRON-	PRP
60025	2876	15	well	well	RB
60025	2876	16	with	with	IN
60025	2876	17	your	-PRON-	PRP$
60025	2876	18	hands	hand	NNS
60025	2876	19	.	.	.
60025	2877	1	Next	next	JJ
60025	2877	2	squeeze	squeeze	NN
60025	2877	3	and	and	CC
60025	2877	4	strain	strain	VB
60025	2877	5	them	-PRON-	PRP
60025	2877	6	through	through	IN
60025	2877	7	a	a	DT
60025	2877	8	bag	bag	NN
60025	2877	9	.	.	.
60025	2878	1	To	to	IN
60025	2878	2	every	every	DT
60025	2878	3	quart	quart	NN
60025	2878	4	of	of	IN
60025	2878	5	strained	strained	JJ
60025	2878	6	liquor	liquor	NN
60025	2878	7	add	add	VBP
60025	2878	8	an	an	DT
60025	2878	9	ounce	ounce	NN
60025	2878	10	and	and	CC
60025	2878	11	a	a	DT
60025	2878	12	half	half	NN
60025	2878	13	of	of	IN
60025	2878	14	whole	whole	JJ
60025	2878	15	black	black	JJ
60025	2878	16	pepper	pepper	NN
60025	2878	17	,	,	,
60025	2878	18	and	and	CC
60025	2878	19	boil	boil	VB
60025	2878	20	it	-PRON-	PRP
60025	2878	21	slowly	slowly	RB
60025	2878	22	in	in	IN
60025	2878	23	a	a	DT
60025	2878	24	covered	cover	VBN
60025	2878	25	vessel	vessel	NN
60025	2878	26	for	for	IN
60025	2878	27	half	half	PDT
60025	2878	28	an	an	DT
60025	2878	29	hour	hour	NN
60025	2878	30	.	.	.
60025	2879	1	Then	then	RB
60025	2879	2	add	add	VB
60025	2879	3	a	a	DT
60025	2879	4	quarter	quarter	NN
60025	2879	5	of	of	IN
60025	2879	6	an	an	DT
60025	2879	7	ounce	ounce	NN
60025	2879	8	of	of	IN
60025	2879	9	allspice	allspice	NN
60025	2879	10	,	,	,
60025	2879	11	half	half	PDT
60025	2879	12	an	an	DT
60025	2879	13	ounce	ounce	NN
60025	2879	14	of	of	IN
60025	2879	15	sliced	slice	VBN
60025	2879	16	ginger	ginger	NN
60025	2879	17	,	,	,
60025	2879	18	a	a	DT
60025	2879	19	few	few	JJ
60025	2879	20	cloves	clove	NNS
60025	2879	21	,	,	,
60025	2879	22	and	and	CC
60025	2879	23	three	three	CD
60025	2879	24	or	or	CC
60025	2879	25	four	four	CD
60025	2879	26	blades	blade	NNS
60025	2879	27	of	of	IN
60025	2879	28	mace	mace	NN
60025	2879	29	.	.	.
60025	2880	1	Boil	boil	VB
60025	2880	2	it	-PRON-	PRP
60025	2880	3	with	with	IN
60025	2880	4	the	the	DT
60025	2880	5	spice	spice	NN
60025	2880	6	fifteen	fifteen	CD
60025	2880	7	minutes	minute	NNS
60025	2880	8	longer	long	RBR
60025	2880	9	.	.	.
60025	2881	1	When	when	WRB
60025	2881	2	it	-PRON-	PRP
60025	2881	3	is	be	VBZ
60025	2881	4	done	do	VBN
60025	2881	5	,	,	,
60025	2881	6	take	take	VB
60025	2881	7	it	-PRON-	PRP
60025	2881	8	off	off	RP
60025	2881	9	,	,	,
60025	2881	10	and	and	CC
60025	2881	11	let	let	VB
60025	2881	12	it	-PRON-	PRP
60025	2881	13	stand	stand	VB
60025	2881	14	awhile	awhile	JJ
60025	2881	15	to	to	TO
60025	2881	16	settle	settle	VB
60025	2881	17	.	.	.
60025	2882	1	Pour	pour	VB
60025	2882	2	it	-PRON-	PRP
60025	2882	3	carefully	carefully	RB
60025	2882	4	off	off	RB
60025	2882	5	from	from	IN
60025	2882	6	the	the	DT
60025	2882	7	sediment	sediment	NN
60025	2882	8	,	,	,
60025	2882	9	and	and	CC
60025	2882	10	put	put	VBD
60025	2882	11	it	-PRON-	PRP
60025	2882	12	into	into	IN
60025	2882	13	small	small	JJ
60025	2882	14	bottles	bottle	NNS
60025	2882	15	,	,	,
60025	2882	16	filling	fill	VBG
60025	2882	17	them	-PRON-	PRP
60025	2882	18	to	to	IN
60025	2882	19	the	the	DT
60025	2882	20	top	top	NN
60025	2882	21	.	.	.
60025	2883	1	Secure	secure	VB
60025	2883	2	them	-PRON-	PRP
60025	2883	3	well	well	RB
60025	2883	4	with	with	IN
60025	2883	5	corks	cork	NNS
60025	2883	6	dipped	dip	VBN
60025	2883	7	in	in	IN
60025	2883	8	melted	melt	VBN
60025	2883	9	rosin	rosin	NN
60025	2883	10	,	,	,
60025	2883	11	and	and	CC
60025	2883	12	leather	leather	NN
60025	2883	13	caps	cap	NNS
60025	2883	14	tied	tie	VBD
60025	2883	15	over	over	IN
60025	2883	16	them	-PRON-	PRP
60025	2883	17	.	.	.
60025	2884	1	The	the	DT
60025	2884	2	longer	long	JJR
60025	2884	3	catchup	catchup	NN
60025	2884	4	is	be	VBZ
60025	2884	5	boiled	boil	VBN
60025	2884	6	,	,	,
60025	2884	7	the	the	DT
60025	2884	8	better	well	JJR
60025	2884	9	it	-PRON-	PRP
60025	2884	10	will	will	MD
60025	2884	11	keep	keep	VB
60025	2884	12	.	.	.
60025	2885	1	You	-PRON-	PRP
60025	2885	2	may	may	MD
60025	2885	3	add	add	VB
60025	2885	4	cayenne	cayenne	NN
60025	2885	5	and	and	CC
60025	2885	6	nutmeg	nutmeg	NN
60025	2885	7	to	to	IN
60025	2885	8	the	the	DT
60025	2885	9	spices	spice	NNS
60025	2885	10	.	.	.
60025	2886	1	The	the	DT
60025	2886	2	bottles	bottle	NNS
60025	2886	3	should	should	MD
60025	2886	4	be	be	VB
60025	2886	5	quite	quite	RB
60025	2886	6	small	small	JJ
60025	2886	7	,	,	,
60025	2886	8	as	as	IN
60025	2886	9	it	-PRON-	PRP
60025	2886	10	soon	soon	RB
60025	2886	11	spoils	spoil	VBZ
60025	2886	12	after	after	IN
60025	2886	13	being	be	VBG
60025	2886	14	opened	open	VBN
60025	2886	15	.	.	.
60025	2887	1	TOMATA	TOMATA	NNP
60025	2887	2	CATCHUP.--Take	CATCHUP.--Take	VBZ
60025	2887	3	a	a	DT
60025	2887	4	peck	peck	NN
60025	2887	5	of	of	IN
60025	2887	6	large	large	JJ
60025	2887	7	ripe	ripe	JJ
60025	2887	8	tomatas	tomatas	NN
60025	2887	9	.	.	.
60025	2888	1	Having	have	VBG
60025	2888	2	cut	cut	VBN
60025	2888	3	a	a	DT
60025	2888	4	slit	slit	NN
60025	2888	5	in	in	IN
60025	2888	6	each	each	DT
60025	2888	7	,	,	,
60025	2888	8	put	put	VB
60025	2888	9	them	-PRON-	PRP
60025	2888	10	into	into	IN
60025	2888	11	a	a	DT
60025	2888	12	large	large	JJ
60025	2888	13	preserving	preserving	NN
60025	2888	14	-	-	HYPH
60025	2888	15	kettle	kettle	NN
60025	2888	16	,	,	,
60025	2888	17	and	and	CC
60025	2888	18	boil	boil	VB
60025	2888	19	them	-PRON-	PRP
60025	2888	20	half	half	PDT
60025	2888	21	an	an	DT
60025	2888	22	hour	hour	NN
60025	2888	23	.	.	.
60025	2889	1	Then	then	RB
60025	2889	2	take	take	VB
60025	2889	3	them	-PRON-	PRP
60025	2889	4	out	out	RP
60025	2889	5	,	,	,
60025	2889	6	and	and	CC
60025	2889	7	press	press	VB
60025	2889	8	and	and	CC
60025	2889	9	strain	strain	VB
60025	2889	10	the	the	DT
60025	2889	11	pulp	pulp	NN
60025	2889	12	through	through	IN
60025	2889	13	a	a	DT
60025	2889	14	hair	hair	NN
60025	2889	15	sieve	sieve	NN
60025	2889	16	.	.	.
60025	2890	1	Put	put	VB
60025	2890	2	it	-PRON-	PRP
60025	2890	3	back	back	RB
60025	2890	4	into	into	IN
60025	2890	5	the	the	DT
60025	2890	6	kettle	kettle	NN
60025	2890	7	,	,	,
60025	2890	8	and	and	CC
60025	2890	9	add	add	VB
60025	2890	10	an	an	DT
60025	2890	11	ounce	ounce	NN
60025	2890	12	of	of	IN
60025	2890	13	salt	salt	NN
60025	2890	14	,	,	,
60025	2890	15	an	an	DT
60025	2890	16	ounce	ounce	NN
60025	2890	17	of	of	IN
60025	2890	18	powdered	powdered	JJ
60025	2890	19	mace	mace	NN
60025	2890	20	,	,	,
60025	2890	21	half	half	PDT
60025	2890	22	an	an	DT
60025	2890	23	ounce	ounce	NN
60025	2890	24	of	of	IN
60025	2890	25	powdered	powdered	JJ
60025	2890	26	cloves	clove	NNS
60025	2890	27	,	,	,
60025	2890	28	a	a	DT
60025	2890	29	small	small	JJ
60025	2890	30	tea	tea	NN
60025	2890	31	-	-	HYPH
60025	2890	32	spoonful	spoonful	JJ
60025	2890	33	of	of	IN
60025	2890	34	ground	ground	NN
60025	2890	35	black	black	JJ
60025	2890	36	pepper	pepper	NN
60025	2890	37	,	,	,
60025	2890	38	the	the	DT
60025	2890	39	same	same	JJ
60025	2890	40	of	of	IN
60025	2890	41	cayenne	cayenne	NN
60025	2890	42	pepper	pepper	NN
60025	2890	43	,	,	,
60025	2890	44	and	and	CC
60025	2890	45	eight	eight	CD
60025	2890	46	table	table	NN
60025	2890	47	-	-	HYPH
60025	2890	48	spoonfuls	spoonful	NNS
60025	2890	49	of	of	IN
60025	2890	50	ground	ground	NN
60025	2890	51	mustard	mustard	NN
60025	2890	52	.	.	.
60025	2891	1	Mix	mix	VB
60025	2891	2	the	the	DT
60025	2891	3	seasoning	seasoning	NN
60025	2891	4	with	with	IN
60025	2891	5	the	the	DT
60025	2891	6	tomata	tomata	NN
60025	2891	7	pulp	pulp	NN
60025	2891	8	;	;	:
60025	2891	9	let	let	VB
60025	2891	10	it	-PRON-	PRP
60025	2891	11	boil	boil	VB
60025	2891	12	slowly	slowly	RB
60025	2891	13	during	during	IN
60025	2891	14	four	four	CD
60025	2891	15	hours	hour	NNS
60025	2891	16	.	.	.
60025	2892	1	Then	then	RB
60025	2892	2	take	take	VB
60025	2892	3	it	-PRON-	PRP
60025	2892	4	out	out	IN
60025	2892	5	of	of	IN
60025	2892	6	the	the	DT
60025	2892	7	kettle	kettle	NN
60025	2892	8	,	,	,
60025	2892	9	and	and	CC
60025	2892	10	let	let	VB
60025	2892	11	it	-PRON-	PRP
60025	2892	12	stand	stand	VB
60025	2892	13	till	till	IN
60025	2892	14	next	next	JJ
60025	2892	15	day	day	NN
60025	2892	16	,	,	,
60025	2892	17	in	in	IN
60025	2892	18	an	an	DT
60025	2892	19	uncovered	uncovered	JJ
60025	2892	20	tureen	tureen	NN
60025	2892	21	.	.	.
60025	2893	1	When	when	WRB
60025	2893	2	cold	cold	JJ
60025	2893	3	,	,	,
60025	2893	4	stir	stir	VBP
60025	2893	5	into	into	IN
60025	2893	6	it	-PRON-	PRP
60025	2893	7	one	one	CD
60025	2893	8	pint	pint	NN
60025	2893	9	of	of	IN
60025	2893	10	the	the	DT
60025	2893	11	best	good	JJS
60025	2893	12	cider	cider	NN
60025	2893	13	vinegar	vinegar	NN
60025	2893	14	.	.	.
60025	2894	1	Put	put	VB
60025	2894	2	it	-PRON-	PRP
60025	2894	3	into	into	IN
60025	2894	4	clean	clean	JJ
60025	2894	5	bottles	bottle	NNS
60025	2894	6	,	,	,
60025	2894	7	and	and	CC
60025	2894	8	seal	seal	VB
60025	2894	9	the	the	DT
60025	2894	10	corks	cork	NNS
60025	2894	11	.	.	.
60025	2895	1	It	-PRON-	PRP
60025	2895	2	will	will	MD
60025	2895	3	be	be	VB
60025	2895	4	found	find	VBN
60025	2895	5	excellent	excellent	JJ
60025	2895	6	for	for	IN
60025	2895	7	flavouring	flavour	VBG
60025	2895	8	stews	stew	NNS
60025	2895	9	,	,	,
60025	2895	10	hashes	hash	NNS
60025	2895	11	,	,	,
60025	2895	12	fish	fish	NN
60025	2895	13	-	-	HYPH
60025	2895	14	sauce	sauce	NN
60025	2895	15	,	,	,
60025	2895	16	&	&	CC
60025	2895	17	c.	c.	NNP
60025	2895	18	LEMON	LEMON	NNP
60025	2895	19	CATCHUP.--Grate	catchup.--grate	VBP
60025	2895	20	the	the	DT
60025	2895	21	peel	peel	NN
60025	2895	22	of	of	IN
60025	2895	23	a	a	DT
60025	2895	24	dozen	dozen	NN
60025	2895	25	large	large	JJ
60025	2895	26	fresh	fresh	JJ
60025	2895	27	lemons	lemon	NNS
60025	2895	28	.	.	.
60025	2896	1	Prepare	prepare	VB
60025	2896	2	,	,	,
60025	2896	3	by	by	IN
60025	2896	4	pounding	pound	VBG
60025	2896	5	them	-PRON-	PRP
60025	2896	6	in	in	IN
60025	2896	7	a	a	DT
60025	2896	8	mortar	mortar	NN
60025	2896	9	,	,	,
60025	2896	10	two	two	CD
60025	2896	11	ounces	ounce	NNS
60025	2896	12	of	of	IN
60025	2896	13	mustard	mustard	NN
60025	2896	14	seed	seed	NN
60025	2896	15	,	,	,
60025	2896	16	half	half	PDT
60025	2896	17	an	an	DT
60025	2896	18	ounce	ounce	NN
60025	2896	19	of	of	IN
60025	2896	20	black	black	JJ
60025	2896	21	pepper	pepper	NN
60025	2896	22	,	,	,
60025	2896	23	half	half	PDT
60025	2896	24	an	an	DT
60025	2896	25	ounce	ounce	NN
60025	2896	26	of	of	IN
60025	2896	27	nutmeg	nutmeg	NNP
60025	2896	28	,	,	,
60025	2896	29	a	a	DT
60025	2896	30	quarter	quarter	NN
60025	2896	31	of	of	IN
60025	2896	32	an	an	DT
60025	2896	33	ounce	ounce	NN
60025	2896	34	of	of	IN
60025	2896	35	mace	mace	NN
60025	2896	36	,	,	,
60025	2896	37	and	and	CC
60025	2896	38	a	a	DT
60025	2896	39	quarter	quarter	NN
60025	2896	40	of	of	IN
60025	2896	41	an	an	DT
60025	2896	42	ounce	ounce	NN
60025	2896	43	of	of	IN
60025	2896	44	cloves	clove	NNS
60025	2896	45	.	.	.
60025	2897	1	Slice	slice	VB
60025	2897	2	thin	thin	JJ
60025	2897	3	two	two	CD
60025	2897	4	ounces	ounce	NNS
60025	2897	5	of	of	IN
60025	2897	6	horseradish	horseradish	NNP
60025	2897	7	.	.	.
60025	2898	1	Put	put	VB
60025	2898	2	all	all	PDT
60025	2898	3	these	these	DT
60025	2898	4	ingredients	ingredient	NNS
60025	2898	5	together	together	RB
60025	2898	6	.	.	.
60025	2899	1	Strew	Strew	VBN
60025	2899	2	over	over	IN
60025	2899	3	them	-PRON-	PRP
60025	2899	4	one	one	CD
60025	2899	5	ounce	ounce	NN
60025	2899	6	of	of	IN
60025	2899	7	fine	fine	JJ
60025	2899	8	salt	salt	NN
60025	2899	9	.	.	.
60025	2900	1	Add	add	VB
60025	2900	2	the	the	DT
60025	2900	3	juice	juice	NN
60025	2900	4	of	of	IN
60025	2900	5	the	the	DT
60025	2900	6	lemons	lemon	NNS
60025	2900	7	.	.	.
60025	2901	1	Boil	boil	VB
60025	2901	2	the	the	DT
60025	2901	3	whole	whole	JJ
60025	2901	4	twenty	twenty	CD
60025	2901	5	minutes	minute	NNS
60025	2901	6	.	.	.
60025	2902	1	Then	then	RB
60025	2902	2	put	put	VB
60025	2902	3	it	-PRON-	PRP
60025	2902	4	warm	warm	JJ
60025	2902	5	into	into	IN
60025	2902	6	a	a	DT
60025	2902	7	jar	jar	NN
60025	2902	8	,	,	,
60025	2902	9	and	and	CC
60025	2902	10	let	let	VB
60025	2902	11	it	-PRON-	PRP
60025	2902	12	stand	stand	VB
60025	2902	13	three	three	CD
60025	2902	14	weeks	week	NNS
60025	2902	15	closely	closely	RB
60025	2902	16	covered	cover	VBN
60025	2902	17	.	.	.
60025	2903	1	Stir	stir	VB
60025	2903	2	it	-PRON-	PRP
60025	2903	3	up	up	RP
60025	2903	4	daily	daily	RB
60025	2903	5	.	.	.
60025	2904	1	Then	then	RB
60025	2904	2	strain	strain	VB
60025	2904	3	it	-PRON-	PRP
60025	2904	4	through	through	IN
60025	2904	5	a	a	DT
60025	2904	6	sieve	sieve	NN
60025	2904	7	,	,	,
60025	2904	8	and	and	CC
60025	2904	9	put	put	VBD
60025	2904	10	it	-PRON-	PRP
60025	2904	11	up	up	RP
60025	2904	12	in	in	IN
60025	2904	13	small	small	JJ
60025	2904	14	bottles	bottle	NNS
60025	2904	15	to	to	TO
60025	2904	16	flavour	flavour	VB
60025	2904	17	fish	fish	NN
60025	2904	18	and	and	CC
60025	2904	19	other	other	JJ
60025	2904	20	sauces	sauce	NNS
60025	2904	21	.	.	.
60025	2905	1	This	this	DT
60025	2905	2	is	be	VBZ
60025	2905	3	sometimes	sometimes	RB
60025	2905	4	called	call	VBN
60025	2905	5	lemon	lemon	NN
60025	2905	6	pickle	pickle	NN
60025	2905	7	.	.	.
60025	2906	1	SEA	SEA	NNP
60025	2906	2	CATCHUP.--Take	catchup.--take	VBP
60025	2906	3	a	a	DT
60025	2906	4	gallon	gallon	NN
60025	2906	5	of	of	IN
60025	2906	6	stale	stale	JJ
60025	2906	7	strong	strong	JJ
60025	2906	8	beer	beer	NN
60025	2906	9	,	,	,
60025	2906	10	a	a	DT
60025	2906	11	pound	pound	NN
60025	2906	12	of	of	IN
60025	2906	13	anchovies	anchovy	NNS
60025	2906	14	washed	wash	VBN
60025	2906	15	from	from	IN
60025	2906	16	the	the	DT
60025	2906	17	pickle	pickle	NN
60025	2906	18	,	,	,
60025	2906	19	a	a	DT
60025	2906	20	pound	pound	NN
60025	2906	21	of	of	IN
60025	2906	22	peeled	peel	VBN
60025	2906	23	shalots	shalot	NNS
60025	2906	24	or	or	CC
60025	2906	25	small	small	JJ
60025	2906	26	onions	onion	NNS
60025	2906	27	,	,	,
60025	2906	28	half	half	PDT
60025	2906	29	an	an	DT
60025	2906	30	ounce	ounce	NN
60025	2906	31	of	of	IN
60025	2906	32	mace	mace	NN
60025	2906	33	,	,	,
60025	2906	34	half	half	PDT
60025	2906	35	an	an	DT
60025	2906	36	ounce	ounce	NN
60025	2906	37	of	of	IN
60025	2906	38	cloves	clove	NNS
60025	2906	39	,	,	,
60025	2906	40	a	a	DT
60025	2906	41	quarter	quarter	NN
60025	2906	42	of	of	IN
60025	2906	43	an	an	DT
60025	2906	44	ounce	ounce	NN
60025	2906	45	of	of	IN
60025	2906	46	whole	whole	JJ
60025	2906	47	pepper	pepper	NN
60025	2906	48	,	,	,
60025	2906	49	three	three	CD
60025	2906	50	or	or	CC
60025	2906	51	four	four	CD
60025	2906	52	large	large	JJ
60025	2906	53	pieces	piece	NNS
60025	2906	54	of	of	IN
60025	2906	55	ginger	ginger	NN
60025	2906	56	,	,	,
60025	2906	57	and	and	CC
60025	2906	58	two	two	CD
60025	2906	59	quarts	quart	NNS
60025	2906	60	of	of	IN
60025	2906	61	large	large	JJ
60025	2906	62	mushroom	mushroom	NN
60025	2906	63	-	-	HYPH
60025	2906	64	flaps	flap	NNS
60025	2906	65	rubbed	rub	VBN
60025	2906	66	to	to	IN
60025	2906	67	pieces	piece	NNS
60025	2906	68	.	.	.
60025	2907	1	Put	put	VB
60025	2907	2	the	the	DT
60025	2907	3	whole	whole	NN
60025	2907	4	into	into	IN
60025	2907	5	a	a	DT
60025	2907	6	kettle	kettle	NN
60025	2907	7	closely	closely	RB
60025	2907	8	covered	cover	VBN
60025	2907	9	,	,	,
60025	2907	10	and	and	CC
60025	2907	11	let	let	VB
60025	2907	12	it	-PRON-	PRP
60025	2907	13	simmer	simmer	VB
60025	2907	14	slowly	slowly	RB
60025	2907	15	till	till	IN
60025	2907	16	reduced	reduce	VBN
60025	2907	17	to	to	IN
60025	2907	18	one	one	CD
60025	2907	19	half	half	NN
60025	2907	20	.	.	.
60025	2908	1	Then	then	RB
60025	2908	2	strain	strain	VB
60025	2908	3	it	-PRON-	PRP
60025	2908	4	through	through	IN
60025	2908	5	a	a	DT
60025	2908	6	flannel	flannel	NN
60025	2908	7	bag	bag	NN
60025	2908	8	,	,	,
60025	2908	9	and	and	CC
60025	2908	10	let	let	VB
60025	2908	11	it	-PRON-	PRP
60025	2908	12	stand	stand	VB
60025	2908	13	till	till	IN
60025	2908	14	quite	quite	RB
60025	2908	15	cold	cold	JJ
60025	2908	16	before	before	IN
60025	2908	17	you	-PRON-	PRP
60025	2908	18	bottle	bottle	VBP
60025	2908	19	it	-PRON-	PRP
60025	2908	20	.	.	.
60025	2909	1	Have	have	VBP
60025	2909	2	small	small	JJ
60025	2909	3	bottles	bottle	NNS
60025	2909	4	and	and	CC
60025	2909	5	fill	fill	VB
60025	2909	6	them	-PRON-	PRP
60025	2909	7	quite	quite	RB
60025	2909	8	full	full	JJ
60025	2909	9	of	of	IN
60025	2909	10	the	the	DT
60025	2909	11	catchup	catchup	NN
60025	2909	12	.	.	.
60025	2910	1	Dip	dip	VB
60025	2910	2	the	the	DT
60025	2910	3	corks	cork	NNS
60025	2910	4	in	in	IN
60025	2910	5	melted	melted	JJ
60025	2910	6	rosin	rosin	NNP
60025	2910	7	.	.	.
60025	2911	1	This	this	DT
60025	2911	2	catchup	catchup	NN
60025	2911	3	keeps	keep	VBZ
60025	2911	4	well	well	RB
60025	2911	5	at	at	IN
60025	2911	6	sea	sea	NN
60025	2911	7	,	,	,
60025	2911	8	and	and	CC
60025	2911	9	may	may	MD
60025	2911	10	be	be	VB
60025	2911	11	carried	carry	VBN
60025	2911	12	into	into	IN
60025	2911	13	any	any	DT
60025	2911	14	part	part	NN
60025	2911	15	of	of	IN
60025	2911	16	the	the	DT
60025	2911	17	world	world	NN
60025	2911	18	.	.	.
60025	2912	1	A	a	DT
60025	2912	2	spoonful	spoonful	NN
60025	2912	3	of	of	IN
60025	2912	4	it	-PRON-	PRP
60025	2912	5	mixed	mix	VBN
60025	2912	6	in	in	IN
60025	2912	7	melted	melt	VBN
60025	2912	8	butter	butter	NN
60025	2912	9	will	will	MD
60025	2912	10	make	make	VB
60025	2912	11	a	a	DT
60025	2912	12	fine	fine	JJ
60025	2912	13	fish	fish	NN
60025	2912	14	sauce	sauce	NN
60025	2912	15	.	.	.
60025	2913	1	It	-PRON-	PRP
60025	2913	2	may	may	MD
60025	2913	3	also	also	RB
60025	2913	4	be	be	VB
60025	2913	5	used	use	VBN
60025	2913	6	to	to	TO
60025	2913	7	flavour	flavour	VB
60025	2913	8	gravy	gravy	NN
60025	2913	9	.	.	.
60025	2914	1	FLAVOURED	flavoured	JJ
60025	2914	2	VINEGARS	VINEGARS	NNP
60025	2914	3	.	.	.
60025	2915	1	These	these	DT
60025	2915	2	vinegars	vinegar	NNS
60025	2915	3	will	will	MD
60025	2915	4	be	be	VB
60025	2915	5	found	find	VBN
60025	2915	6	very	very	RB
60025	2915	7	useful	useful	JJ
60025	2915	8	,	,	,
60025	2915	9	at	at	IN
60025	2915	10	times	time	NNS
60025	2915	11	when	when	WRB
60025	2915	12	the	the	DT
60025	2915	13	articles	article	NNS
60025	2915	14	with	with	IN
60025	2915	15	which	which	WDT
60025	2915	16	they	-PRON-	PRP
60025	2915	17	are	be	VBP
60025	2915	18	flavoured	flavour	VBN
60025	2915	19	can	can	MD
60025	2915	20	not	not	RB
60025	2915	21	be	be	VB
60025	2915	22	conveniently	conveniently	RB
60025	2915	23	procured	procure	VBN
60025	2915	24	.	.	.
60025	2916	1	Care	care	NN
60025	2916	2	should	should	MD
60025	2916	3	be	be	VB
60025	2916	4	taken	take	VBN
60025	2916	5	to	to	TO
60025	2916	6	have	have	VB
60025	2916	7	the	the	DT
60025	2916	8	bottles	bottle	NNS
60025	2916	9	that	that	WDT
60025	2916	10	contain	contain	VBP
60025	2916	11	them	-PRON-	PRP
60025	2916	12	accurately	accurately	RB
60025	2916	13	labelled	label	VBN
60025	2916	14	,	,	,
60025	2916	15	very	very	RB
60025	2916	16	tightly	tightly	RB
60025	2916	17	corked	cork	VBN
60025	2916	18	,	,	,
60025	2916	19	and	and	CC
60025	2916	20	kept	keep	VBD
60025	2916	21	in	in	IN
60025	2916	22	a	a	DT
60025	2916	23	dry	dry	JJ
60025	2916	24	place	place	NN
60025	2916	25	.	.	.
60025	2917	1	The	the	DT
60025	2917	2	vinegar	vinegar	NN
60025	2917	3	used	use	VBN
60025	2917	4	for	for	IN
60025	2917	5	these	these	DT
60025	2917	6	purposes	purpose	NNS
60025	2917	7	should	should	MD
60025	2917	8	be	be	VB
60025	2917	9	of	of	IN
60025	2917	10	the	the	DT
60025	2917	11	very	very	RB
60025	2917	12	best	good	JJS
60025	2917	13	sort	sort	NN
60025	2917	14	.	.	.
60025	2918	1	TARRAGON	TARRAGON	NNP
60025	2918	2	VINEGAR.--Tarragon	VINEGAR.--Tarragon	NNP
60025	2918	3	should	should	MD
60025	2918	4	be	be	VB
60025	2918	5	gathered	gather	VBN
60025	2918	6	on	on	IN
60025	2918	7	a	a	DT
60025	2918	8	dry	dry	JJ
60025	2918	9	day	day	NN
60025	2918	10	,	,	,
60025	2918	11	just	just	RB
60025	2918	12	before	before	IN
60025	2918	13	the	the	DT
60025	2918	14	plant	plant	NN
60025	2918	15	flowers	flower	NNS
60025	2918	16	.	.	.
60025	2919	1	Pick	pick	VB
60025	2919	2	the	the	DT
60025	2919	3	green	green	JJ
60025	2919	4	leaves	leave	NNS
60025	2919	5	from	from	IN
60025	2919	6	the	the	DT
60025	2919	7	stalks	stalk	NNS
60025	2919	8	,	,	,
60025	2919	9	and	and	CC
60025	2919	10	dry	dry	VB
60025	2919	11	them	-PRON-	PRP
60025	2919	12	a	a	DT
60025	2919	13	little	little	JJ
60025	2919	14	before	before	IN
60025	2919	15	the	the	DT
60025	2919	16	fire	fire	NN
60025	2919	17	.	.	.
60025	2920	1	Then	then	RB
60025	2920	2	put	put	VB
60025	2920	3	them	-PRON-	PRP
60025	2920	4	into	into	IN
60025	2920	5	a	a	DT
60025	2920	6	wide	wide	JJ
60025	2920	7	-	-	HYPH
60025	2920	8	mouthed	mouthed	JJ
60025	2920	9	stone	stone	NN
60025	2920	10	jar	jar	NN
60025	2920	11	,	,	,
60025	2920	12	and	and	CC
60025	2920	13	cover	cover	VB
60025	2920	14	them	-PRON-	PRP
60025	2920	15	with	with	IN
60025	2920	16	the	the	DT
60025	2920	17	best	good	JJS
60025	2920	18	vinegar	vinegar	NN
60025	2920	19	,	,	,
60025	2920	20	filling	fill	VBG
60025	2920	21	up	up	RP
60025	2920	22	the	the	DT
60025	2920	23	jar	jar	NN
60025	2920	24	.	.	.
60025	2921	1	Let	let	VB
60025	2921	2	it	-PRON-	PRP
60025	2921	3	steep	steep	VB
60025	2921	4	fourteen	fourteen	CD
60025	2921	5	days	day	NNS
60025	2921	6	,	,	,
60025	2921	7	and	and	CC
60025	2921	8	then	then	RB
60025	2921	9	strain	strain	VB
60025	2921	10	it	-PRON-	PRP
60025	2921	11	into	into	IN
60025	2921	12	wide	wide	JJ
60025	2921	13	-	-	HYPH
60025	2921	14	mouthed	mouthed	JJ
60025	2921	15	bottles	bottle	NNS
60025	2921	16	,	,	,
60025	2921	17	in	in	IN
60025	2921	18	each	each	DT
60025	2921	19	of	of	IN
60025	2921	20	which	which	WDT
60025	2921	21	put	put	VBP
60025	2921	22	a	a	DT
60025	2921	23	large	large	JJ
60025	2921	24	quantity	quantity	NN
60025	2921	25	of	of	IN
60025	2921	26	fresh	fresh	JJ
60025	2921	27	tarragon	tarragon	NN
60025	2921	28	leaves	leave	VBZ
60025	2921	29	,	,	,
60025	2921	30	and	and	CC
60025	2921	31	let	let	VB
60025	2921	32	them	-PRON-	PRP
60025	2921	33	remain	remain	VB
60025	2921	34	in	in	IN
60025	2921	35	the	the	DT
60025	2921	36	vinegar	vinegar	NN
60025	2921	37	.	.	.
60025	2922	1	SWEET	SWEET	NNP
60025	2922	2	BASIL	BASIL	NNP
60025	2922	3	VINEGAR.--Is	vinegar.--i	NNS
60025	2922	4	made	make	VBN
60025	2922	5	precisely	precisely	RB
60025	2922	6	in	in	IN
60025	2922	7	the	the	DT
60025	2922	8	same	same	JJ
60025	2922	9	manner	manner	NN
60025	2922	10	;	;	:
60025	2922	11	also	also	RB
60025	2922	12	those	those	DT
60025	2922	13	of	of	IN
60025	2922	14	green	green	JJ
60025	2922	15	mint	mint	NN
60025	2922	16	,	,	,
60025	2922	17	and	and	CC
60025	2922	18	sweet	sweet	JJ
60025	2922	19	marjoram	marjoram	NNP
60025	2922	20	.	.	.
60025	2923	1	CELERY	celery	VB
60025	2923	2	VINEGAR.--Pound	vinegar.--pound	NN
60025	2923	3	two	two	CD
60025	2923	4	ounces	ounce	NNS
60025	2923	5	of	of	IN
60025	2923	6	celery	celery	NN
60025	2923	7	seed	seed	NN
60025	2923	8	in	in	IN
60025	2923	9	a	a	DT
60025	2923	10	mortar	mortar	NN
60025	2923	11	,	,	,
60025	2923	12	and	and	CC
60025	2923	13	steep	steep	VB
60025	2923	14	it	-PRON-	PRP
60025	2923	15	for	for	IN
60025	2923	16	a	a	DT
60025	2923	17	fortnight	fortnight	NN
60025	2923	18	in	in	IN
60025	2923	19	a	a	DT
60025	2923	20	quart	quart	NN
60025	2923	21	of	of	IN
60025	2923	22	vinegar	vinegar	NN
60025	2923	23	.	.	.
60025	2924	1	Then	then	RB
60025	2924	2	strain	strain	VB
60025	2924	3	and	and	CC
60025	2924	4	bottle	bottle	VBP
60025	2924	5	it	-PRON-	PRP
60025	2924	6	.	.	.
60025	2925	1	BURNET	BURNET	NNP
60025	2925	2	VINEGAR.--Nearly	vinegar.--nearly	RB
60025	2925	3	fill	fill	VBP
60025	2925	4	a	a	DT
60025	2925	5	wide	wide	JJ
60025	2925	6	-	-	HYPH
60025	2925	7	mouthed	mouthed	JJ
60025	2925	8	bottle	bottle	NN
60025	2925	9	with	with	IN
60025	2925	10	the	the	DT
60025	2925	11	fresh	fresh	JJ
60025	2925	12	green	green	JJ
60025	2925	13	leaves	leave	NNS
60025	2925	14	of	of	IN
60025	2925	15	burnet	burnet	NN
60025	2925	16	,	,	,
60025	2925	17	cover	cover	VB
60025	2925	18	them	-PRON-	PRP
60025	2925	19	with	with	IN
60025	2925	20	vinegar	vinegar	NN
60025	2925	21	,	,	,
60025	2925	22	and	and	CC
60025	2925	23	let	let	VB
60025	2925	24	them	-PRON-	PRP
60025	2925	25	steep	steep	VB
60025	2925	26	two	two	CD
60025	2925	27	weeks	week	NNS
60025	2925	28	.	.	.
60025	2926	1	Then	then	RB
60025	2926	2	strain	strain	VB
60025	2926	3	off	off	RP
60025	2926	4	the	the	DT
60025	2926	5	vinegar	vinegar	NN
60025	2926	6	,	,	,
60025	2926	7	wash	wash	VB
60025	2926	8	the	the	DT
60025	2926	9	bottle	bottle	NN
60025	2926	10	,	,	,
60025	2926	11	put	put	VBN
60025	2926	12	in	in	IN
60025	2926	13	a	a	DT
60025	2926	14	fresh	fresh	JJ
60025	2926	15	supply	supply	NN
60025	2926	16	of	of	IN
60025	2926	17	burnet	burnet	NN
60025	2926	18	leaves	leave	NNS
60025	2926	19	,	,	,
60025	2926	20	pour	pour	VB
60025	2926	21	the	the	DT
60025	2926	22	same	same	JJ
60025	2926	23	vinegar	vinegar	NN
60025	2926	24	over	over	IN
60025	2926	25	them	-PRON-	PRP
60025	2926	26	,	,	,
60025	2926	27	and	and	CC
60025	2926	28	let	let	VB
60025	2926	29	it	-PRON-	PRP
60025	2926	30	infuse	infuse	VB
60025	2926	31	a	a	DT
60025	2926	32	fortnight	fortnight	NN
60025	2926	33	longer	long	RBR
60025	2926	34	.	.	.
60025	2927	1	Then	then	RB
60025	2927	2	strain	strain	VB
60025	2927	3	it	-PRON-	PRP
60025	2927	4	again	again	RB
60025	2927	5	and	and	CC
60025	2927	6	it	-PRON-	PRP
60025	2927	7	will	will	MD
60025	2927	8	be	be	VB
60025	2927	9	fit	fit	JJ
60025	2927	10	for	for	IN
60025	2927	11	use	use	NN
60025	2927	12	.	.	.
60025	2928	1	The	the	DT
60025	2928	2	flavour	flavour	NN
60025	2928	3	will	will	MD
60025	2928	4	exactly	exactly	RB
60025	2928	5	resemble	resemble	VB
60025	2928	6	that	that	DT
60025	2928	7	of	of	IN
60025	2928	8	cucumbers	cucumber	NNS
60025	2928	9	.	.	.
60025	2929	1	HORSERADISH	HORSERADISH	NNP
60025	2929	2	VINEGAR.--Make	VINEGAR.--Make	VBG
60025	2929	3	a	a	DT
60025	2929	4	quart	quart	NN
60025	2929	5	of	of	IN
60025	2929	6	the	the	DT
60025	2929	7	best	good	JJS
60025	2929	8	vinegar	vinegar	NN
60025	2929	9	boiling	boil	VBG
60025	2929	10	hot	hot	JJ
60025	2929	11	,	,	,
60025	2929	12	and	and	CC
60025	2929	13	pour	pour	VB
60025	2929	14	it	-PRON-	PRP
60025	2929	15	on	on	IN
60025	2929	16	four	four	CD
60025	2929	17	ounces	ounce	NNS
60025	2929	18	of	of	IN
60025	2929	19	scraped	scrape	VBN
60025	2929	20	horseradish	horseradish	JJ
60025	2929	21	.	.	.
60025	2930	1	Let	let	VB
60025	2930	2	it	-PRON-	PRP
60025	2930	3	stand	stand	VB
60025	2930	4	a	a	DT
60025	2930	5	week	week	NN
60025	2930	6	,	,	,
60025	2930	7	then	then	RB
60025	2930	8	strain	strain	VB
60025	2930	9	it	-PRON-	PRP
60025	2930	10	off	off	RP
60025	2930	11	,	,	,
60025	2930	12	renew	renew	VB
60025	2930	13	the	the	DT
60025	2930	14	horseradish	horseradish	NN
60025	2930	15	,	,	,
60025	2930	16	adding	add	VBG
60025	2930	17	the	the	DT
60025	2930	18	same	same	JJ
60025	2930	19	vinegar	vinegar	NN
60025	2930	20	cold	cold	JJ
60025	2930	21	,	,	,
60025	2930	22	and	and	CC
60025	2930	23	let	let	VB
60025	2930	24	it	-PRON-	PRP
60025	2930	25	infuse	infuse	VB
60025	2930	26	a	a	DT
60025	2930	27	week	week	NN
60025	2930	28	longer	longer	RB
60025	2930	29	,	,	,
60025	2930	30	straining	strain	VBG
60025	2930	31	it	-PRON-	PRP
60025	2930	32	again	again	RB
60025	2930	33	at	at	IN
60025	2930	34	the	the	DT
60025	2930	35	last	last	JJ
60025	2930	36	.	.	.
60025	2931	1	SHALOT	SHALOT	NNP
60025	2931	2	VINEGAR.--Peel	VINEGAR.--Peel	NNP
60025	2931	3	and	and	CC
60025	2931	4	chop	chop	VB
60025	2931	5	fine	fine	JJ
60025	2931	6	four	four	CD
60025	2931	7	ounces	ounce	NNS
60025	2931	8	of	of	IN
60025	2931	9	shalots	shalot	NNS
60025	2931	10	,	,	,
60025	2931	11	or	or	CC
60025	2931	12	small	small	JJ
60025	2931	13	button	button	NN
60025	2931	14	onions	onion	NNS
60025	2931	15	.	.	.
60025	2932	1	Pour	pour	VB
60025	2932	2	on	on	IN
60025	2932	3	them	-PRON-	PRP
60025	2932	4	a	a	DT
60025	2932	5	quart	quart	NN
60025	2932	6	of	of	IN
60025	2932	7	the	the	DT
60025	2932	8	best	good	JJS
60025	2932	9	vinegar	vinegar	NN
60025	2932	10	,	,	,
60025	2932	11	and	and	CC
60025	2932	12	let	let	VB
60025	2932	13	them	-PRON-	PRP
60025	2932	14	steep	steep	VB
60025	2932	15	a	a	DT
60025	2932	16	fortnight	fortnight	NN
60025	2932	17	;	;	:
60025	2932	18	then	then	RB
60025	2932	19	strain	strain	VB
60025	2932	20	and	and	CC
60025	2932	21	bottle	bottle	VBP
60025	2932	22	it	-PRON-	PRP
60025	2932	23	.	.	.
60025	2933	1	Make	make	VB
60025	2933	2	garlic	garlic	JJ
60025	2933	3	vinegar	vinegar	NN
60025	2933	4	in	in	IN
60025	2933	5	the	the	DT
60025	2933	6	same	same	JJ
60025	2933	7	manner	manner	NN
60025	2933	8	;	;	:
60025	2933	9	using	use	VBG
60025	2933	10	but	but	CC
60025	2933	11	one	one	CD
60025	2933	12	ounce	ounce	NN
60025	2933	13	of	of	IN
60025	2933	14	garlic	garlic	NN
60025	2933	15	to	to	IN
60025	2933	16	a	a	DT
60025	2933	17	quart	quart	NN
60025	2933	18	of	of	IN
60025	2933	19	vinegar	vinegar	NN
60025	2933	20	.	.	.
60025	2934	1	Two	two	CD
60025	2934	2	or	or	CC
60025	2934	3	three	three	CD
60025	2934	4	drops	drop	NNS
60025	2934	5	will	will	MD
60025	2934	6	be	be	VB
60025	2934	7	sufficient	sufficient	JJ
60025	2934	8	to	to	TO
60025	2934	9	impart	impart	VB
60025	2934	10	a	a	DT
60025	2934	11	garlic	garlic	JJ
60025	2934	12	taste	taste	NN
60025	2934	13	to	to	IN
60025	2934	14	a	a	DT
60025	2934	15	pint	pint	NN
60025	2934	16	of	of	IN
60025	2934	17	gravy	gravy	NN
60025	2934	18	or	or	CC
60025	2934	19	sauce	sauce	NN
60025	2934	20	.	.	.
60025	2935	1	More	More	JJR
60025	2935	2	will	will	MD
60025	2935	3	be	be	VB
60025	2935	4	offensive	offensive	JJ
60025	2935	5	.	.	.
60025	2936	1	The	the	DT
60025	2936	2	cook	cook	NN
60025	2936	3	should	should	MD
60025	2936	4	be	be	VB
60025	2936	5	cautioned	caution	VBN
60025	2936	6	to	to	TO
60025	2936	7	use	use	VB
60025	2936	8	it	-PRON-	PRP
60025	2936	9	very	very	RB
60025	2936	10	sparingly	sparingly	RB
60025	2936	11	,	,	,
60025	2936	12	as	as	IN
60025	2936	13	to	to	IN
60025	2936	14	many	many	JJ
60025	2936	15	persons	person	NNS
60025	2936	16	it	-PRON-	PRP
60025	2936	17	is	be	VBZ
60025	2936	18	extremely	extremely	RB
60025	2936	19	disagreeable	disagreeable	JJ
60025	2936	20	.	.	.
60025	2937	1	CHILLI	CHILLI	NNS
60025	2937	2	VINEGAR.--Take	vinegar.--take	VBP
60025	2937	3	a	a	DT
60025	2937	4	hundred	hundred	CD
60025	2937	5	red	red	JJ
60025	2937	6	chillies	chilli	NNS
60025	2937	7	or	or	CC
60025	2937	8	capsicums	capsicum	NNS
60025	2937	9	,	,	,
60025	2937	10	fresh	fresh	JJ
60025	2937	11	gathered	gather	VBD
60025	2937	12	;	;	:
60025	2937	13	cut	cut	VB
60025	2937	14	them	-PRON-	PRP
60025	2937	15	into	into	IN
60025	2937	16	small	small	JJ
60025	2937	17	pieces	piece	NNS
60025	2937	18	and	and	CC
60025	2937	19	infuse	infuse	VB
60025	2937	20	them	-PRON-	PRP
60025	2937	21	for	for	IN
60025	2937	22	a	a	DT
60025	2937	23	fortnight	fortnight	NN
60025	2937	24	in	in	IN
60025	2937	25	a	a	DT
60025	2937	26	quart	quart	NN
60025	2937	27	of	of	IN
60025	2937	28	the	the	DT
60025	2937	29	best	good	JJS
60025	2937	30	vinegar	vinegar	NN
60025	2937	31	shaking	shake	VBG
60025	2937	32	the	the	DT
60025	2937	33	bottle	bottle	NN
60025	2937	34	every	every	DT
60025	2937	35	day	day	NN
60025	2937	36	.	.	.
60025	2938	1	Then	then	RB
60025	2938	2	strain	strain	VB
60025	2938	3	it	-PRON-	PRP
60025	2938	4	.	.	.
60025	2939	1	RASPBERRY	raspberry	VB
60025	2939	2	VINEGAR.--Put	vinegar.--put	JJ
60025	2939	3	two	two	CD
60025	2939	4	quarts	quart	NNS
60025	2939	5	of	of	IN
60025	2939	6	ripe	ripe	JJ
60025	2939	7	fresh	fresh	JJ
60025	2939	8	-	-	HYPH
60025	2939	9	gathered	gather	VBN
60025	2939	10	raspberries	raspberry	NNS
60025	2939	11	into	into	IN
60025	2939	12	a	a	DT
60025	2939	13	stone	stone	NN
60025	2939	14	or	or	CC
60025	2939	15	china	china	NNP
60025	2939	16	vessel	vessel	NN
60025	2939	17	,	,	,
60025	2939	18	and	and	CC
60025	2939	19	pour	pour	VB
60025	2939	20	on	on	IN
60025	2939	21	them	-PRON-	PRP
60025	2939	22	a	a	DT
60025	2939	23	quart	quart	NN
60025	2939	24	of	of	IN
60025	2939	25	vinegar	vinegar	NN
60025	2939	26	.	.	.
60025	2940	1	Let	let	VB
60025	2940	2	it	-PRON-	PRP
60025	2940	3	stand	stand	VB
60025	2940	4	twenty	twenty	CD
60025	2940	5	-	-	HYPH
60025	2940	6	four	four	CD
60025	2940	7	hours	hour	NNS
60025	2940	8	,	,	,
60025	2940	9	and	and	CC
60025	2940	10	then	then	RB
60025	2940	11	strain	strain	VB
60025	2940	12	it	-PRON-	PRP
60025	2940	13	through	through	IN
60025	2940	14	a	a	DT
60025	2940	15	sieve	sieve	NN
60025	2940	16	.	.	.
60025	2941	1	Pour	pour	VB
60025	2941	2	the	the	DT
60025	2941	3	liquid	liquid	NN
60025	2941	4	over	over	IN
60025	2941	5	two	two	CD
60025	2941	6	quarts	quart	NNS
60025	2941	7	of	of	IN
60025	2941	8	fresh	fresh	JJ
60025	2941	9	raspberries	raspberry	NNS
60025	2941	10	,	,	,
60025	2941	11	and	and	CC
60025	2941	12	let	let	VB
60025	2941	13	it	-PRON-	PRP
60025	2941	14	again	again	RB
60025	2941	15	infuse	infuse	VB
60025	2941	16	for	for	IN
60025	2941	17	a	a	DT
60025	2941	18	day	day	NN
60025	2941	19	and	and	CC
60025	2941	20	a	a	DT
60025	2941	21	night	night	NN
60025	2941	22	.	.	.
60025	2942	1	Then	then	RB
60025	2942	2	strain	strain	VB
60025	2942	3	it	-PRON-	PRP
60025	2942	4	a	a	DT
60025	2942	5	second	second	JJ
60025	2942	6	time	time	NN
60025	2942	7	.	.	.
60025	2943	1	Allow	allow	VB
60025	2943	2	a	a	DT
60025	2943	3	pound	pound	NN
60025	2943	4	of	of	IN
60025	2943	5	loaf	loaf	NN
60025	2943	6	sugar	sugar	NN
60025	2943	7	to	to	IN
60025	2943	8	every	every	DT
60025	2943	9	pint	pint	NN
60025	2943	10	of	of	IN
60025	2943	11	juice	juice	NN
60025	2943	12	.	.	.
60025	2944	1	Break	break	VB
60025	2944	2	up	up	RP
60025	2944	3	the	the	DT
60025	2944	4	sugar	sugar	NN
60025	2944	5	,	,	,
60025	2944	6	and	and	CC
60025	2944	7	let	let	VB
60025	2944	8	it	-PRON-	PRP
60025	2944	9	melt	melt	VB
60025	2944	10	in	in	IN
60025	2944	11	the	the	DT
60025	2944	12	liquor	liquor	NN
60025	2944	13	.	.	.
60025	2945	1	Then	then	RB
60025	2945	2	put	put	VB
60025	2945	3	the	the	DT
60025	2945	4	whole	whole	NN
60025	2945	5	into	into	IN
60025	2945	6	a	a	DT
60025	2945	7	stone	stone	NN
60025	2945	8	jar	jar	NN
60025	2945	9	,	,	,
60025	2945	10	cover	cover	VB
60025	2945	11	it	-PRON-	PRP
60025	2945	12	closely	closely	RB
60025	2945	13	,	,	,
60025	2945	14	and	and	CC
60025	2945	15	set	set	VBD
60025	2945	16	it	-PRON-	PRP
60025	2945	17	in	in	IN
60025	2945	18	a	a	DT
60025	2945	19	kettle	kettle	NN
60025	2945	20	of	of	IN
60025	2945	21	boiling	boiling	NN
60025	2945	22	water	water	NN
60025	2945	23	,	,	,
60025	2945	24	which	which	WDT
60025	2945	25	must	must	MD
60025	2945	26	be	be	VB
60025	2945	27	kept	keep	VBN
60025	2945	28	on	on	IN
60025	2945	29	a	a	DT
60025	2945	30	quick	quick	JJ
60025	2945	31	boil	boil	NN
60025	2945	32	for	for	IN
60025	2945	33	an	an	DT
60025	2945	34	hour	hour	NN
60025	2945	35	.	.	.
60025	2946	1	Take	take	VB
60025	2946	2	off	off	RP
60025	2946	3	all	all	PDT
60025	2946	4	the	the	DT
60025	2946	5	scum	scum	NN
60025	2946	6	,	,	,
60025	2946	7	and	and	CC
60025	2946	8	when	when	WRB
60025	2946	9	cold	cold	JJ
60025	2946	10	,	,	,
60025	2946	11	bottle	bottle	VBP
60025	2946	12	the	the	DT
60025	2946	13	vinegar	vinegar	NN
60025	2946	14	for	for	IN
60025	2946	15	use	use	NN
60025	2946	16	.	.	.
60025	2947	1	Raspberry	Raspberry	NNP
60025	2947	2	vinegar	vinegar	NN
60025	2947	3	mixed	mix	VBN
60025	2947	4	with	with	IN
60025	2947	5	water	water	NN
60025	2947	6	is	be	VBZ
60025	2947	7	a	a	DT
60025	2947	8	pleasant	pleasant	JJ
60025	2947	9	and	and	CC
60025	2947	10	cooling	cooling	JJ
60025	2947	11	beverage	beverage	NN
60025	2947	12	in	in	IN
60025	2947	13	warm	warm	JJ
60025	2947	14	weather	weather	NN
60025	2947	15	;	;	:
60025	2947	16	also	also	RB
60025	2947	17	in	in	IN
60025	2947	18	fevers	fever	NNS
60025	2947	19	.	.	.
60025	2948	1	MUSTARD	mustard	NN
60025	2948	2	AND	and	CC
60025	2948	3	PEPPER	pepper	NN
60025	2948	4	.	.	.
60025	2949	1	COMMON	common	JJ
60025	2949	2	MUSTARD	mustard	NN
60025	2949	3	--	--	:
60025	2949	4	Is	be	VBZ
60025	2949	5	best	good	JJS
60025	2949	6	when	when	WRB
60025	2949	7	fresh	fresh	JJ
60025	2949	8	made	make	VBN
60025	2949	9	.	.	.
60025	2950	1	Take	take	VB
60025	2950	2	good	good	JJ
60025	2950	3	flour	flour	NN
60025	2950	4	of	of	IN
60025	2950	5	mustard	mustard	NN
60025	2950	6	;	;	:
60025	2950	7	put	put	VB
60025	2950	8	it	-PRON-	PRP
60025	2950	9	in	in	IN
60025	2950	10	a	a	DT
60025	2950	11	plate	plate	NN
60025	2950	12	,	,	,
60025	2950	13	add	add	VB
60025	2950	14	to	to	IN
60025	2950	15	it	-PRON-	PRP
60025	2950	16	a	a	DT
60025	2950	17	little	little	JJ
60025	2950	18	salt	salt	NN
60025	2950	19	,	,	,
60025	2950	20	and	and	CC
60025	2950	21	mix	mix	VB
60025	2950	22	it	-PRON-	PRP
60025	2950	23	by	by	IN
60025	2950	24	degrees	degree	NNS
60025	2950	25	with	with	IN
60025	2950	26	boiling	boil	VBG
60025	2950	27	water	water	NN
60025	2950	28	to	to	IN
60025	2950	29	the	the	DT
60025	2950	30	usual	usual	JJ
60025	2950	31	consistence	consistence	NN
60025	2950	32	,	,	,
60025	2950	33	rubbing	rub	VBG
60025	2950	34	it	-PRON-	PRP
60025	2950	35	for	for	IN
60025	2950	36	a	a	DT
60025	2950	37	long	long	JJ
60025	2950	38	time	time	NN
60025	2950	39	with	with	IN
60025	2950	40	a	a	DT
60025	2950	41	broad	broad	RB
60025	2950	42	-	-	HYPH
60025	2950	43	bladed	blade	VBN
60025	2950	44	knife	knife	NN
60025	2950	45	or	or	CC
60025	2950	46	a	a	DT
60025	2950	47	wooden	wooden	JJ
60025	2950	48	spoon	spoon	NN
60025	2950	49	.	.	.
60025	2951	1	It	-PRON-	PRP
60025	2951	2	should	should	MD
60025	2951	3	be	be	VB
60025	2951	4	perfectly	perfectly	RB
60025	2951	5	smooth	smooth	JJ
60025	2951	6	.	.	.
60025	2952	1	The	the	DT
60025	2952	2	less	less	RBR
60025	2952	3	that	that	WDT
60025	2952	4	is	be	VBZ
60025	2952	5	made	make	VBN
60025	2952	6	at	at	IN
60025	2952	7	a	a	DT
60025	2952	8	time	time	NN
60025	2952	9	the	the	DT
60025	2952	10	better	well	JJR
60025	2952	11	it	-PRON-	PRP
60025	2952	12	will	will	MD
60025	2952	13	be	be	VB
60025	2952	14	.	.	.
60025	2953	1	If	if	IN
60025	2953	2	you	-PRON-	PRP
60025	2953	3	wish	wish	VBP
60025	2953	4	it	-PRON-	PRP
60025	2953	5	very	very	RB
60025	2953	6	mild	mild	JJ
60025	2953	7	,	,	,
60025	2953	8	use	use	VB
60025	2953	9	sugar	sugar	NN
60025	2953	10	instead	instead	RB
60025	2953	11	of	of	IN
60025	2953	12	salt	salt	NN
60025	2953	13	,	,	,
60025	2953	14	and	and	CC
60025	2953	15	boiling	boil	VBG
60025	2953	16	milk	milk	NN
60025	2953	17	instead	instead	RB
60025	2953	18	of	of	IN
60025	2953	19	water	water	NN
60025	2953	20	.	.	.
60025	2954	1	KEEPING	KEEPING	NNP
60025	2954	2	MUSTARD.--Dissolve	mustard.--dissolve	NN
60025	2954	3	three	three	CD
60025	2954	4	ounces	ounce	NNS
60025	2954	5	of	of	IN
60025	2954	6	salt	salt	NN
60025	2954	7	in	in	IN
60025	2954	8	a	a	DT
60025	2954	9	quart	quart	NN
60025	2954	10	of	of	IN
60025	2954	11	boiling	boil	VBG
60025	2954	12	vinegar	vinegar	NN
60025	2954	13	,	,	,
60025	2954	14	and	and	CC
60025	2954	15	pour	pour	VB
60025	2954	16	it	-PRON-	PRP
60025	2954	17	hot	hot	JJ
60025	2954	18	upon	upon	IN
60025	2954	19	two	two	CD
60025	2954	20	ounces	ounce	NNS
60025	2954	21	of	of	IN
60025	2954	22	scraped	scrape	VBN
60025	2954	23	horseradish	horseradish	JJ
60025	2954	24	.	.	.
60025	2955	1	Cover	cover	VB
60025	2955	2	the	the	DT
60025	2955	3	jar	jar	NN
60025	2955	4	closely	closely	RB
60025	2955	5	and	and	CC
60025	2955	6	let	let	VB
60025	2955	7	it	-PRON-	PRP
60025	2955	8	stand	stand	VB
60025	2955	9	twenty	twenty	CD
60025	2955	10	-	-	HYPH
60025	2955	11	four	four	CD
60025	2955	12	hours	hour	NNS
60025	2955	13	.	.	.
60025	2956	1	Strain	strain	VB
60025	2956	2	it	-PRON-	PRP
60025	2956	3	and	and	CC
60025	2956	4	then	then	RB
60025	2956	5	mix	mix	VB
60025	2956	6	it	-PRON-	PRP
60025	2956	7	by	by	IN
60025	2956	8	degrees	degree	NNS
60025	2956	9	with	with	IN
60025	2956	10	the	the	DT
60025	2956	11	best	good	JJS
60025	2956	12	flour	flour	NN
60025	2956	13	of	of	IN
60025	2956	14	mustard	mustard	NN
60025	2956	15	.	.	.
60025	2957	1	Make	make	VB
60025	2957	2	it	-PRON-	PRP
60025	2957	3	of	of	IN
60025	2957	4	the	the	DT
60025	2957	5	usual	usual	JJ
60025	2957	6	thickness	thickness	NN
60025	2957	7	,	,	,
60025	2957	8	and	and	CC
60025	2957	9	beat	beat	VBD
60025	2957	10	it	-PRON-	PRP
60025	2957	11	till	till	IN
60025	2957	12	quite	quite	RB
60025	2957	13	smooth	smooth	JJ
60025	2957	14	.	.	.
60025	2958	1	Then	then	RB
60025	2958	2	put	put	VB
60025	2958	3	it	-PRON-	PRP
60025	2958	4	into	into	IN
60025	2958	5	wide	wide	JJ
60025	2958	6	-	-	HYPH
60025	2958	7	mouthed	mouthed	JJ
60025	2958	8	bottles	bottle	NNS
60025	2958	9	and	and	CC
60025	2958	10	stop	stop	VB
60025	2958	11	it	-PRON-	PRP
60025	2958	12	closely	closely	RB
60025	2958	13	.	.	.
60025	2959	1	FRENCH	FRENCH	NNP
60025	2959	2	MUSTARD.--Mix	mustard.--mix	VBP
60025	2959	3	together	together	RB
60025	2959	4	four	four	CD
60025	2959	5	ounces	ounce	NNS
60025	2959	6	of	of	IN
60025	2959	7	the	the	DT
60025	2959	8	very	very	RB
60025	2959	9	best	good	JJS
60025	2959	10	mustard	mustard	NN
60025	2959	11	powder	powder	NN
60025	2959	12	,	,	,
60025	2959	13	four	four	CD
60025	2959	14	salt	salt	NN
60025	2959	15	-	-	HYPH
60025	2959	16	spoons	spoon	NNS
60025	2959	17	of	of	IN
60025	2959	18	salt	salt	NN
60025	2959	19	,	,	,
60025	2959	20	a	a	DT
60025	2959	21	large	large	JJ
60025	2959	22	table	table	NN
60025	2959	23	-	-	HYPH
60025	2959	24	spoonful	spoonful	JJ
60025	2959	25	of	of	IN
60025	2959	26	minced	mince	VBN
60025	2959	27	tarragon	tarragon	NNP
60025	2959	28	leaves	leave	VBZ
60025	2959	29	,	,	,
60025	2959	30	and	and	CC
60025	2959	31	two	two	CD
60025	2959	32	cloves	clove	NNS
60025	2959	33	of	of	IN
60025	2959	34	garlic	garlic	NN
60025	2959	35	chopped	chop	VBD
60025	2959	36	fine	fine	JJ
60025	2959	37	.	.	.
60025	2960	1	Dilute	dilute	VB
60025	2960	2	it	-PRON-	PRP
60025	2960	3	to	to	IN
60025	2960	4	the	the	DT
60025	2960	5	proper	proper	JJ
60025	2960	6	consistence	consistence	NN
60025	2960	7	by	by	IN
60025	2960	8	adding	add	VBG
60025	2960	9	alternately	alternately	RB
60025	2960	10	equal	equal	JJ
60025	2960	11	portions	portion	NNS
60025	2960	12	of	of	IN
60025	2960	13	vinegar	vinegar	NN
60025	2960	14	and	and	CC
60025	2960	15	salad	salad	NN
60025	2960	16	oil	oil	NN
60025	2960	17	.	.	.
60025	2961	1	It	-PRON-	PRP
60025	2961	2	will	will	MD
60025	2961	3	probably	probably	RB
60025	2961	4	require	require	VB
60025	2961	5	about	about	IN
60025	2961	6	four	four	CD
60025	2961	7	wine	wine	NN
60025	2961	8	-	-	HYPH
60025	2961	9	glassfuls	glassful	NNS
60025	2961	10	or	or	CC
60025	2961	11	half	half	PDT
60025	2961	12	a	a	DT
60025	2961	13	pint	pint	NN
60025	2961	14	.	.	.
60025	2962	1	Mix	mix	VB
60025	2962	2	it	-PRON-	PRP
60025	2962	3	well	well	RB
60025	2962	4	,	,	,
60025	2962	5	using	use	VBG
60025	2962	6	for	for	IN
60025	2962	7	the	the	DT
60025	2962	8	purpose	purpose	NN
60025	2962	9	a	a	DT
60025	2962	10	wooden	wooden	JJ
60025	2962	11	spoon	spoon	NN
60025	2962	12	.	.	.
60025	2963	1	When	when	WRB
60025	2963	2	done	do	VBN
60025	2963	3	,	,	,
60025	2963	4	put	put	VB
60025	2963	5	it	-PRON-	PRP
60025	2963	6	into	into	IN
60025	2963	7	a	a	DT
60025	2963	8	wide	wide	JJ
60025	2963	9	-	-	HYPH
60025	2963	10	mouthed	mouthed	JJ
60025	2963	11	bottle	bottle	NN
60025	2963	12	or	or	CC
60025	2963	13	into	into	IN
60025	2963	14	little	little	JJ
60025	2963	15	white	white	JJ
60025	2963	16	jars	jar	NNS
60025	2963	17	.	.	.
60025	2964	1	Cork	cork	NN
60025	2964	2	it	-PRON-	PRP
60025	2964	3	very	very	RB
60025	2964	4	closely	closely	RB
60025	2964	5	,	,	,
60025	2964	6	and	and	CC
60025	2964	7	keep	keep	VB
60025	2964	8	it	-PRON-	PRP
60025	2964	9	in	in	IN
60025	2964	10	a	a	DT
60025	2964	11	dry	dry	JJ
60025	2964	12	place	place	NN
60025	2964	13	.	.	.
60025	2965	1	It	-PRON-	PRP
60025	2965	2	will	will	MD
60025	2965	3	not	not	RB
60025	2965	4	be	be	VB
60025	2965	5	fit	fit	JJ
60025	2965	6	for	for	IN
60025	2965	7	use	use	NN
60025	2965	8	in	in	IN
60025	2965	9	less	less	JJR
60025	2965	10	than	than	IN
60025	2965	11	two	two	CD
60025	2965	12	days	day	NNS
60025	2965	13	.	.	.
60025	2966	1	This	this	DT
60025	2966	2	(	(	-LRB-
60025	2966	3	used	use	VBN
60025	2966	4	as	as	IN
60025	2966	5	the	the	DT
60025	2966	6	common	common	JJ
60025	2966	7	mustard	mustard	NN
60025	2966	8	)	)	-RRB-
60025	2966	9	is	be	VBZ
60025	2966	10	a	a	DT
60025	2966	11	very	very	RB
60025	2966	12	agreeable	agreeable	JJ
60025	2966	13	condiment	condiment	NN
60025	2966	14	for	for	IN
60025	2966	15	beef	beef	NN
60025	2966	16	or	or	CC
60025	2966	17	mutton	mutton	NN
60025	2966	18	.	.	.
60025	2967	1	If	if	IN
60025	2967	2	you	-PRON-	PRP
60025	2967	3	can	can	MD
60025	2967	4	not	not	RB
60025	2967	5	procure	procure	VB
60025	2967	6	tarragon	tarragon	NNP
60025	2967	7	leaves	leave	NNS
60025	2967	8	,	,	,
60025	2967	9	buy	buy	VBP
60025	2967	10	at	at	IN
60025	2967	11	a	a	DT
60025	2967	12	grocer	grocer	NN
60025	2967	13	's	be	VBZ
60025	2967	14	a	a	DT
60025	2967	15	bottle	bottle	NN
60025	2967	16	of	of	IN
60025	2967	17	tarragon	tarragon	NNP
60025	2967	18	vinegar	vinegar	NN
60025	2967	19	.	.	.
60025	2968	1	Mix	mix	VB
60025	2968	2	it	-PRON-	PRP
60025	2968	3	with	with	IN
60025	2968	4	an	an	DT
60025	2968	5	equal	equal	JJ
60025	2968	6	portion	portion	NN
60025	2968	7	of	of	IN
60025	2968	8	sweet	sweet	JJ
60025	2968	9	oil	oil	NN
60025	2968	10	,	,	,
60025	2968	11	adding	add	VBG
60025	2968	12	a	a	DT
60025	2968	13	few	few	JJ
60025	2968	14	drops	drop	NNS
60025	2968	15	of	of	IN
60025	2968	16	garlic	garlic	JJ
60025	2968	17	vinegar	vinegar	NN
60025	2968	18	.	.	.
60025	2969	1	Then	then	RB
60025	2969	2	stir	stir	VB
60025	2969	3	in	in	IN
60025	2969	4	mustard	mustard	NN
60025	2969	5	powder	powder	NN
60025	2969	6	till	till	IN
60025	2969	7	sufficiently	sufficiently	RB
60025	2969	8	thick	thick	JJ
60025	2969	9	.	.	.
60025	2970	1	TO	to	IN
60025	2970	2	MAKE	MAKE	NNP
60025	2970	3	CAYENNE	cayenne	NN
60025	2970	4	PEPPER.--Take	pepper.--take	CC
60025	2970	5	ripe	ripe	JJ
60025	2970	6	chillies	chilli	NNS
60025	2970	7	and	and	CC
60025	2970	8	dry	dry	VB
60025	2970	9	them	-PRON-	PRP
60025	2970	10	a	a	DT
60025	2970	11	whole	whole	JJ
60025	2970	12	day	day	NN
60025	2970	13	before	before	IN
60025	2970	14	the	the	DT
60025	2970	15	fire	fire	NN
60025	2970	16	,	,	,
60025	2970	17	turning	turn	VBG
60025	2970	18	them	-PRON-	PRP
60025	2970	19	frequently	frequently	RB
60025	2970	20	.	.	.
60025	2971	1	When	when	WRB
60025	2971	2	quite	quite	RB
60025	2971	3	dry	dry	JJ
60025	2971	4	,	,	,
60025	2971	5	trim	trim	VB
60025	2971	6	off	off	RP
60025	2971	7	the	the	DT
60025	2971	8	stalks	stalk	NNS
60025	2971	9	and	and	CC
60025	2971	10	pound	pound	VB
60025	2971	11	the	the	DT
60025	2971	12	pods	pod	NNS
60025	2971	13	in	in	IN
60025	2971	14	a	a	DT
60025	2971	15	mortar	mortar	NN
60025	2971	16	till	till	IN
60025	2971	17	they	-PRON-	PRP
60025	2971	18	become	become	VBP
60025	2971	19	a	a	DT
60025	2971	20	fine	fine	JJ
60025	2971	21	powder	powder	NN
60025	2971	22	,	,	,
60025	2971	23	mixing	mix	VBG
60025	2971	24	in	in	RP
60025	2971	25	about	about	RB
60025	2971	26	one	one	CD
60025	2971	27	sixth	sixth	NN
60025	2971	28	of	of	IN
60025	2971	29	their	-PRON-	PRP$
60025	2971	30	weight	weight	NN
60025	2971	31	in	in	IN
60025	2971	32	salt	salt	NN
60025	2971	33	.	.	.
60025	2972	1	Or	or	CC
60025	2972	2	you	-PRON-	PRP
60025	2972	3	may	may	MD
60025	2972	4	grind	grind	VB
60025	2972	5	them	-PRON-	PRP
60025	2972	6	in	in	IN
60025	2972	7	a	a	DT
60025	2972	8	very	very	RB
60025	2972	9	fine	fine	JJ
60025	2972	10	mill	mill	NN
60025	2972	11	.	.	.
60025	2973	1	While	while	IN
60025	2973	2	pounding	pound	VBG
60025	2973	3	the	the	DT
60025	2973	4	chillies	chilli	NNS
60025	2973	5	,	,	,
60025	2973	6	wear	wear	VB
60025	2973	7	glasses	glass	NNS
60025	2973	8	to	to	TO
60025	2973	9	save	save	VB
60025	2973	10	your	-PRON-	PRP$
60025	2973	11	eyes	eye	NNS
60025	2973	12	from	from	IN
60025	2973	13	being	be	VBG
60025	2973	14	incommoded	incommode	VBN
60025	2973	15	by	by	IN
60025	2973	16	them	-PRON-	PRP
60025	2973	17	.	.	.
60025	2974	1	Put	put	VB
60025	2974	2	the	the	DT
60025	2974	3	powder	powder	NN
60025	2974	4	into	into	IN
60025	2974	5	small	small	JJ
60025	2974	6	bottles	bottle	NNS
60025	2974	7	,	,	,
60025	2974	8	and	and	CC
60025	2974	9	secure	secure	VB
60025	2974	10	the	the	DT
60025	2974	11	corks	cork	NNS
60025	2974	12	closely	closely	RB
60025	2974	13	.	.	.
60025	2975	1	KITCHEN	KITCHEN	NNP
60025	2975	2	PEPPER.--Mix	PEPPER.--Mix	VBZ
60025	2975	3	together	together	RB
60025	2975	4	two	two	CD
60025	2975	5	ounces	ounce	NNS
60025	2975	6	of	of	IN
60025	2975	7	the	the	DT
60025	2975	8	best	good	JJS
60025	2975	9	white	white	JJ
60025	2975	10	ginger	ginger	NN
60025	2975	11	,	,	,
60025	2975	12	an	an	DT
60025	2975	13	ounce	ounce	NN
60025	2975	14	of	of	IN
60025	2975	15	black	black	JJ
60025	2975	16	pepper	pepper	NN
60025	2975	17	,	,	,
60025	2975	18	an	an	DT
60025	2975	19	ounce	ounce	NN
60025	2975	20	of	of	IN
60025	2975	21	white	white	JJ
60025	2975	22	pepper	pepper	NN
60025	2975	23	,	,	,
60025	2975	24	an	an	DT
60025	2975	25	ounce	ounce	NN
60025	2975	26	of	of	IN
60025	2975	27	cinnamon	cinnamon	NN
60025	2975	28	,	,	,
60025	2975	29	an	an	DT
60025	2975	30	ounce	ounce	NN
60025	2975	31	of	of	IN
60025	2975	32	nutmeg	nutmeg	NNP
60025	2975	33	,	,	,
60025	2975	34	and	and	CC
60025	2975	35	two	two	CD
60025	2975	36	dozen	dozen	NN
60025	2975	37	cloves	clove	NNS
60025	2975	38	.	.	.
60025	2976	1	They	-PRON-	PRP
60025	2976	2	must	must	MD
60025	2976	3	all	all	RB
60025	2976	4	be	be	VB
60025	2976	5	ground	grind	VBN
60025	2976	6	or	or	CC
60025	2976	7	pounded	pound	VBN
60025	2976	8	to	to	IN
60025	2976	9	a	a	DT
60025	2976	10	fine	fine	JJ
60025	2976	11	powder	powder	NN
60025	2976	12	,	,	,
60025	2976	13	and	and	CC
60025	2976	14	thoroughly	thoroughly	RB
60025	2976	15	mixed	mixed	JJ
60025	2976	16	.	.	.
60025	2977	1	Keep	keep	VB
60025	2977	2	the	the	DT
60025	2977	3	mixture	mixture	NN
60025	2977	4	in	in	IN
60025	2977	5	a	a	DT
60025	2977	6	bottle	bottle	NN
60025	2977	7	,	,	,
60025	2977	8	labelled	label	VBN
60025	2977	9	,	,	,
60025	2977	10	and	and	CC
60025	2977	11	well	well	RB
60025	2977	12	corked	cork	VBN
60025	2977	13	.	.	.
60025	2978	1	It	-PRON-	PRP
60025	2978	2	will	will	MD
60025	2978	3	be	be	VB
60025	2978	4	found	find	VBN
60025	2978	5	useful	useful	JJ
60025	2978	6	in	in	IN
60025	2978	7	seasoning	season	VBG
60025	2978	8	many	many	JJ
60025	2978	9	dishes	dish	NNS
60025	2978	10	;	;	:
60025	2978	11	and	and	CC
60025	2978	12	being	be	VBG
60025	2978	13	ready	ready	JJ
60025	2978	14	prepared	prepare	VBN
60025	2978	15	will	will	MD
60025	2978	16	save	save	VB
60025	2978	17	much	much	JJ
60025	2978	18	trouble	trouble	NN
60025	2978	19	.	.	.
60025	2979	1	VEGETABLES	vegetable	NNS
60025	2979	2	.	.	.
60025	2980	1	GENERAL	GENERAL	NNP
60025	2980	2	REMARKS	REMARKS	NNP
60025	2980	3	.	.	.
60025	2981	1	All	all	DT
60025	2981	2	vegetables	vegetable	NNS
60025	2981	3	should	should	MD
60025	2981	4	be	be	VB
60025	2981	5	well	well	RB
60025	2981	6	picked	pick	VBN
60025	2981	7	and	and	CC
60025	2981	8	washed	wash	VBD
60025	2981	9	.	.	.
60025	2982	1	A	a	DT
60025	2982	2	very	very	RB
60025	2982	3	little	little	JJ
60025	2982	4	salt	salt	NN
60025	2982	5	should	should	MD
60025	2982	6	always	always	RB
60025	2982	7	be	be	VB
60025	2982	8	thrown	throw	VBN
60025	2982	9	into	into	IN
60025	2982	10	the	the	DT
60025	2982	11	water	water	NN
60025	2982	12	in	in	IN
60025	2982	13	which	which	WDT
60025	2982	14	they	-PRON-	PRP
60025	2982	15	are	be	VBP
60025	2982	16	boiled	boil	VBN
60025	2982	17	.	.	.
60025	2983	1	A	a	DT
60025	2983	2	steady	steady	JJ
60025	2983	3	regular	regular	JJ
60025	2983	4	fire	fire	NN
60025	2983	5	should	should	MD
60025	2983	6	be	be	VB
60025	2983	7	kept	keep	VBN
60025	2983	8	up	up	RP
60025	2983	9	,	,	,
60025	2983	10	and	and	CC
60025	2983	11	they	-PRON-	PRP
60025	2983	12	should	should	MD
60025	2983	13	never	never	RB
60025	2983	14	for	for	IN
60025	2983	15	a	a	DT
60025	2983	16	moment	moment	NN
60025	2983	17	be	be	VB
60025	2983	18	allowed	allow	VBN
60025	2983	19	to	to	TO
60025	2983	20	stop	stop	VB
60025	2983	21	boiling	boil	VBG
60025	2983	22	or	or	CC
60025	2983	23	simmering	simmer	VBG
60025	2983	24	till	till	IN
60025	2983	25	they	-PRON-	PRP
60025	2983	26	are	be	VBP
60025	2983	27	thoroughly	thoroughly	RB
60025	2983	28	done	do	VBN
60025	2983	29	.	.	.
60025	2984	1	Every	every	DT
60025	2984	2	sort	sort	NN
60025	2984	3	of	of	IN
60025	2984	4	vegetable	vegetable	NN
60025	2984	5	should	should	MD
60025	2984	6	be	be	VB
60025	2984	7	cooked	cook	VBN
60025	2984	8	till	till	IN
60025	2984	9	tender	tender	NN
60025	2984	10	,	,	,
60025	2984	11	as	as	IN
60025	2984	12	if	if	IN
60025	2984	13	the	the	DT
60025	2984	14	least	least	RBS
60025	2984	15	hard	hard	JJ
60025	2984	16	or	or	CC
60025	2984	17	under	under	RB
60025	2984	18	-	-	HYPH
60025	2984	19	done	do	VBN
60025	2984	20	they	-PRON-	PRP
60025	2984	21	are	be	VBP
60025	2984	22	both	both	DT
60025	2984	23	unpalatable	unpalatable	JJ
60025	2984	24	and	and	CC
60025	2984	25	unwholesome	unwholesome	JJ
60025	2984	26	.	.	.
60025	2985	1	The	the	DT
60025	2985	2	practice	practice	NN
60025	2985	3	of	of	IN
60025	2985	4	putting	put	VBG
60025	2985	5	pearl	pearl	NN
60025	2985	6	-	-	HYPH
60025	2985	7	ash	ash	NN
60025	2985	8	in	in	IN
60025	2985	9	the	the	DT
60025	2985	10	pot	pot	NN
60025	2985	11	to	to	TO
60025	2985	12	improve	improve	VB
60025	2985	13	the	the	DT
60025	2985	14	colour	colour	NN
60025	2985	15	of	of	IN
60025	2985	16	green	green	JJ
60025	2985	17	vegetables	vegetable	NNS
60025	2985	18	should	should	MD
60025	2985	19	be	be	VB
60025	2985	20	strictly	strictly	RB
60025	2985	21	forbidden	forbid	VBN
60025	2985	22	,	,	,
60025	2985	23	as	as	IN
60025	2985	24	it	-PRON-	PRP
60025	2985	25	destroys	destroy	VBZ
60025	2985	26	the	the	DT
60025	2985	27	flavour	flavour	NN
60025	2985	28	,	,	,
60025	2985	29	and	and	CC
60025	2985	30	either	either	DT
60025	2985	31	renders	render	VBZ
60025	2985	32	them	-PRON-	PRP
60025	2985	33	flat	flat	JJ
60025	2985	34	and	and	CC
60025	2985	35	insipid	insipid	JJ
60025	2985	36	,	,	,
60025	2985	37	or	or	CC
60025	2985	38	communicates	communicate	VBZ
60025	2985	39	a	a	DT
60025	2985	40	very	very	RB
60025	2985	41	disagreeable	disagreeable	JJ
60025	2985	42	taste	taste	NN
60025	2985	43	of	of	IN
60025	2985	44	its	-PRON-	PRP$
60025	2985	45	own	own	JJ
60025	2985	46	.	.	.
60025	2986	1	Every	every	DT
60025	2986	2	sort	sort	NN
60025	2986	3	of	of	IN
60025	2986	4	culinary	culinary	JJ
60025	2986	5	vegetable	vegetable	NN
60025	2986	6	is	be	VBZ
60025	2986	7	infinitely	infinitely	RB
60025	2986	8	best	good	JJS
60025	2986	9	when	when	WRB
60025	2986	10	fresh	fresh	JJ
60025	2986	11	from	from	IN
60025	2986	12	the	the	DT
60025	2986	13	garden	garden	NN
60025	2986	14	,	,	,
60025	2986	15	and	and	CC
60025	2986	16	gathered	gather	VBD
60025	2986	17	as	as	IN
60025	2986	18	short	short	JJ
60025	2986	19	a	a	DT
60025	2986	20	time	time	NN
60025	2986	21	as	as	IN
60025	2986	22	possible	possible	JJ
60025	2986	23	before	before	IN
60025	2986	24	it	-PRON-	PRP
60025	2986	25	is	be	VBZ
60025	2986	26	cooked	cook	VBN
60025	2986	27	.	.	.
60025	2987	1	They	-PRON-	PRP
60025	2987	2	should	should	MD
60025	2987	3	all	all	RB
60025	2987	4	be	be	VB
60025	2987	5	laid	lay	VBN
60025	2987	6	in	in	IN
60025	2987	7	a	a	DT
60025	2987	8	pan	pan	NN
60025	2987	9	of	of	IN
60025	2987	10	cold	cold	JJ
60025	2987	11	water	water	NN
60025	2987	12	for	for	IN
60025	2987	13	a	a	DT
60025	2987	14	while	while	NN
60025	2987	15	previous	previous	JJ
60025	2987	16	to	to	IN
60025	2987	17	boiling	boil	VBG
60025	2987	18	.	.	.
60025	2988	1	When	when	WRB
60025	2988	2	done	do	VBN
60025	2988	3	,	,	,
60025	2988	4	they	-PRON-	PRP
60025	2988	5	should	should	MD
60025	2988	6	be	be	VB
60025	2988	7	carefully	carefully	RB
60025	2988	8	drained	drain	VBN
60025	2988	9	before	before	IN
60025	2988	10	they	-PRON-	PRP
60025	2988	11	go	go	VBP
60025	2988	12	to	to	IN
60025	2988	13	table	table	NN
60025	2988	14	,	,	,
60025	2988	15	or	or	CC
60025	2988	16	they	-PRON-	PRP
60025	2988	17	will	will	MD
60025	2988	18	be	be	VB
60025	2988	19	washy	washy	JJ
60025	2988	20	all	all	RB
60025	2988	21	through	through	RB
60025	2988	22	,	,	,
60025	2988	23	and	and	CC
60025	2988	24	leave	leave	VB
60025	2988	25	puddles	puddle	NNS
60025	2988	26	of	of	IN
60025	2988	27	discoloured	discolour	VBN
60025	2988	28	water	water	NN
60025	2988	29	in	in	IN
60025	2988	30	the	the	DT
60025	2988	31	bottoms	bottom	NNS
60025	2988	32	of	of	IN
60025	2988	33	the	the	DT
60025	2988	34	dishes	dish	NNS
60025	2988	35	,	,	,
60025	2988	36	to	to	IN
60025	2988	37	the	the	DT
60025	2988	38	disgust	disgust	NN
60025	2988	39	of	of	IN
60025	2988	40	the	the	DT
60025	2988	41	company	company	NN
60025	2988	42	and	and	CC
60025	2988	43	the	the	DT
60025	2988	44	discredit	discredit	NN
60025	2988	45	of	of	IN
60025	2988	46	the	the	DT
60025	2988	47	cook	cook	NN
60025	2988	48	.	.	.
60025	2989	1	TO	to	IN
60025	2989	2	BOIL	BOIL	NNP
60025	2989	3	POTATOES	POTATOES	NNP
60025	2989	4	.	.	.
60025	2990	1	Potatoes	potato	NNS
60025	2990	2	that	that	WDT
60025	2990	3	are	be	VBP
60025	2990	4	boiled	boil	VBN
60025	2990	5	together	together	RB
60025	2990	6	,	,	,
60025	2990	7	should	should	MD
60025	2990	8	be	be	VB
60025	2990	9	as	as	RB
60025	2990	10	nearly	nearly	RB
60025	2990	11	as	as	IN
60025	2990	12	possible	possible	JJ
60025	2990	13	of	of	IN
60025	2990	14	the	the	DT
60025	2990	15	same	same	JJ
60025	2990	16	size	size	NN
60025	2990	17	.	.	.
60025	2991	1	Wash	wash	VB
60025	2991	2	,	,	,
60025	2991	3	but	but	CC
60025	2991	4	do	do	VBP
60025	2991	5	not	not	RB
60025	2991	6	pare	pare	VB
60025	2991	7	them	-PRON-	PRP
60025	2991	8	.	.	.
60025	2992	1	Put	put	VB
60025	2992	2	them	-PRON-	PRP
60025	2992	3	into	into	IN
60025	2992	4	a	a	DT
60025	2992	5	pot	pot	NN
60025	2992	6	with	with	IN
60025	2992	7	water	water	NN
60025	2992	8	enough	enough	RB
60025	2992	9	to	to	TO
60025	2992	10	cover	cover	VB
60025	2992	11	them	-PRON-	PRP
60025	2992	12	about	about	IN
60025	2992	13	an	an	DT
60025	2992	14	inch	inch	NN
60025	2992	15	,	,	,
60025	2992	16	and	and	CC
60025	2992	17	do	do	VBP
60025	2992	18	not	not	RB
60025	2992	19	put	put	VB
60025	2992	20	on	on	IN
60025	2992	21	the	the	DT
60025	2992	22	pot	pot	NN
60025	2992	23	-	-	HYPH
60025	2992	24	lid	lid	NN
60025	2992	25	.	.	.
60025	2993	1	When	when	WRB
60025	2993	2	the	the	DT
60025	2993	3	water	water	NN
60025	2993	4	is	be	VBZ
60025	2993	5	very	very	RB
60025	2993	6	near	near	JJ
60025	2993	7	boiling	boiling	NN
60025	2993	8	,	,	,
60025	2993	9	pour	pour	VB
60025	2993	10	it	-PRON-	PRP
60025	2993	11	off	off	RP
60025	2993	12	,	,	,
60025	2993	13	and	and	CC
60025	2993	14	replace	replace	VB
60025	2993	15	it	-PRON-	PRP
60025	2993	16	with	with	IN
60025	2993	17	the	the	DT
60025	2993	18	same	same	JJ
60025	2993	19	quantity	quantity	NN
60025	2993	20	of	of	IN
60025	2993	21	cold	cold	JJ
60025	2993	22	water	water	NN
60025	2993	23	,	,	,
60025	2993	24	into	into	IN
60025	2993	25	which	which	WDT
60025	2993	26	throw	throw	VBP
60025	2993	27	a	a	DT
60025	2993	28	good	good	JJ
60025	2993	29	portion	portion	NN
60025	2993	30	of	of	IN
60025	2993	31	salt	salt	NN
60025	2993	32	.	.	.
60025	2994	1	The	the	DT
60025	2994	2	cold	cold	JJ
60025	2994	3	water	water	NN
60025	2994	4	sends	send	VBZ
60025	2994	5	the	the	DT
60025	2994	6	heat	heat	NN
60025	2994	7	from	from	IN
60025	2994	8	the	the	DT
60025	2994	9	surface	surface	NN
60025	2994	10	to	to	IN
60025	2994	11	the	the	DT
60025	2994	12	heart	heart	NN
60025	2994	13	,	,	,
60025	2994	14	and	and	CC
60025	2994	15	makes	make	VBZ
60025	2994	16	the	the	DT
60025	2994	17	potatoes	potato	NNS
60025	2994	18	mealy	mealy	NNP
60025	2994	19	.	.	.
60025	2995	1	Potatoes	potato	NNS
60025	2995	2	of	of	IN
60025	2995	3	a	a	DT
60025	2995	4	moderate	moderate	JJ
60025	2995	5	size	size	NN
60025	2995	6	will	will	MD
60025	2995	7	require	require	VB
60025	2995	8	about	about	IN
60025	2995	9	half	half	PDT
60025	2995	10	an	an	DT
60025	2995	11	hour	hour	NN
60025	2995	12	boiling	boil	VBG
60025	2995	13	;	;	:
60025	2995	14	large	large	JJ
60025	2995	15	ones	one	NNS
60025	2995	16	an	an	DT
60025	2995	17	hour	hour	NN
60025	2995	18	.	.	.
60025	2996	1	Try	try	VB
60025	2996	2	them	-PRON-	PRP
60025	2996	3	with	with	IN
60025	2996	4	a	a	DT
60025	2996	5	fork	fork	NN
60025	2996	6	.	.	.
60025	2997	1	When	when	WRB
60025	2997	2	done	do	VBN
60025	2997	3	,	,	,
60025	2997	4	pour	pour	VB
60025	2997	5	off	off	RP
60025	2997	6	the	the	DT
60025	2997	7	water	water	NN
60025	2997	8	,	,	,
60025	2997	9	cover	cover	VB
60025	2997	10	the	the	DT
60025	2997	11	pot	pot	NN
60025	2997	12	with	with	IN
60025	2997	13	a	a	DT
60025	2997	14	folded	fold	VBN
60025	2997	15	napkin	napkin	NN
60025	2997	16	,	,	,
60025	2997	17	or	or	CC
60025	2997	18	flannel	flannel	NN
60025	2997	19	,	,	,
60025	2997	20	and	and	CC
60025	2997	21	let	let	VB
60025	2997	22	them	-PRON-	PRP
60025	2997	23	stand	stand	VB
60025	2997	24	by	by	IN
60025	2997	25	the	the	DT
60025	2997	26	fire	fire	NN
60025	2997	27	about	about	IN
60025	2997	28	a	a	DT
60025	2997	29	quarter	quarter	NN
60025	2997	30	of	of	IN
60025	2997	31	an	an	DT
60025	2997	32	hour	hour	NN
60025	2997	33	to	to	TO
60025	2997	34	dry	dry	VB
60025	2997	35	.	.	.
60025	2998	1	Peel	peel	VB
60025	2998	2	them	-PRON-	PRP
60025	2998	3	and	and	CC
60025	2998	4	send	send	VB
60025	2998	5	them	-PRON-	PRP
60025	2998	6	to	to	IN
60025	2998	7	table	table	NN
60025	2998	8	.	.	.
60025	2999	1	Potatoes	potato	NNS
60025	2999	2	are	be	VBP
60025	2999	3	often	often	RB
60025	2999	4	served	serve	VBN
60025	2999	5	up	up	RP
60025	2999	6	with	with	IN
60025	2999	7	the	the	DT
60025	2999	8	skins	skin	NNS
60025	2999	9	on	on	RB
60025	2999	10	.	.	.
60025	3000	1	It	-PRON-	PRP
60025	3000	2	has	have	VBZ
60025	3000	3	a	a	DT
60025	3000	4	coarse	coarse	JJ
60025	3000	5	,	,	,
60025	3000	6	slovenly	slovenly	JJ
60025	3000	7	look	look	NN
60025	3000	8	,	,	,
60025	3000	9	and	and	CC
60025	3000	10	disfigures	disfigure	VBZ
60025	3000	11	the	the	DT
60025	3000	12	appearance	appearance	NN
60025	3000	13	of	of	IN
60025	3000	14	the	the	DT
60025	3000	15	dinner	dinner	NN
60025	3000	16	;	;	:
60025	3000	17	besides	besides	IN
60025	3000	18	the	the	DT
60025	3000	19	trouble	trouble	NN
60025	3000	20	and	and	CC
60025	3000	21	inconvenience	inconvenience	NN
60025	3000	22	of	of	IN
60025	3000	23	peeling	peel	VBG
60025	3000	24	them	-PRON-	PRP
60025	3000	25	at	at	IN
60025	3000	26	table	table	NN
60025	3000	27	.	.	.
60025	3001	1	But	but	CC
60025	3001	2	many	many	JJ
60025	3001	3	prefer	prefer	VBP
60025	3001	4	them	-PRON-	PRP
60025	3001	5	thus	thus	RB
60025	3001	6	.	.	.
60025	3002	1	When	when	WRB
60025	3002	2	the	the	DT
60025	3002	3	skins	skin	NNS
60025	3002	4	crack	crack	VBP
60025	3002	5	in	in	RP
60025	3002	6	boiling	boiling	NN
60025	3002	7	,	,	,
60025	3002	8	it	-PRON-	PRP
60025	3002	9	is	be	VBZ
60025	3002	10	no	no	DT
60025	3002	11	proof	proof	NN
60025	3002	12	that	that	IN
60025	3002	13	they	-PRON-	PRP
60025	3002	14	are	be	VBP
60025	3002	15	done	do	VBN
60025	3002	16	,	,	,
60025	3002	17	as	as	IN
60025	3002	18	too	too	RB
60025	3002	19	much	much	JJ
60025	3002	20	fire	fire	NN
60025	3002	21	under	under	IN
60025	3002	22	the	the	DT
60025	3002	23	pot	pot	NN
60025	3002	24	will	will	MD
60025	3002	25	cause	cause	VB
60025	3002	26	the	the	DT
60025	3002	27	skins	skin	NNS
60025	3002	28	of	of	IN
60025	3002	29	some	some	DT
60025	3002	30	potatoes	potato	NNS
60025	3002	31	to	to	TO
60025	3002	32	break	break	VB
60025	3002	33	while	while	IN
60025	3002	34	the	the	DT
60025	3002	35	inside	inside	NN
60025	3002	36	is	be	VBZ
60025	3002	37	hard	hard	JJ
60025	3002	38	.	.	.
60025	3003	1	After	after	IN
60025	3003	2	March	March	NNP
60025	3003	3	,	,	,
60025	3003	4	when	when	WRB
60025	3003	5	potatoes	potato	NNS
60025	3003	6	are	be	VBP
60025	3003	7	old	old	JJ
60025	3003	8	,	,	,
60025	3003	9	it	-PRON-	PRP
60025	3003	10	is	be	VBZ
60025	3003	11	best	good	JJS
60025	3003	12	to	to	TO
60025	3003	13	pare	pare	VB
60025	3003	14	them	-PRON-	PRP
60025	3003	15	before	before	IN
60025	3003	16	boiling	boil	VBG
60025	3003	17	and	and	CC
60025	3003	18	to	to	TO
60025	3003	19	cut	cut	VB
60025	3003	20	out	out	RP
60025	3003	21	all	all	PDT
60025	3003	22	the	the	DT
60025	3003	23	blemishes	blemish	NNS
60025	3003	24	.	.	.
60025	3004	1	It	-PRON-	PRP
60025	3004	2	is	be	VBZ
60025	3004	3	then	then	RB
60025	3004	4	better	well	JJR
60025	3004	5	to	to	TO
60025	3004	6	mash	mash	VB
60025	3004	7	them	-PRON-	PRP
60025	3004	8	always	always	RB
60025	3004	9	before	before	IN
60025	3004	10	they	-PRON-	PRP
60025	3004	11	are	be	VBP
60025	3004	12	sent	send	VBN
60025	3004	13	to	to	IN
60025	3004	14	table	table	NN
60025	3004	15	.	.	.
60025	3005	1	Mash	mash	VB
60025	3005	2	them	-PRON-	PRP
60025	3005	3	when	when	WRB
60025	3005	4	quite	quite	RB
60025	3005	5	hot	hot	JJ
60025	3005	6	,	,	,
60025	3005	7	using	use	VBG
60025	3005	8	a	a	DT
60025	3005	9	potato	potato	NN
60025	3005	10	-	-	HYPH
60025	3005	11	beetle	beetle	NN
60025	3005	12	for	for	IN
60025	3005	13	the	the	DT
60025	3005	14	purpose	purpose	NN
60025	3005	15	;	;	:
60025	3005	16	add	add	VB
60025	3005	17	to	to	IN
60025	3005	18	them	-PRON-	PRP
60025	3005	19	a	a	DT
60025	3005	20	piece	piece	NN
60025	3005	21	of	of	IN
60025	3005	22	fresh	fresh	JJ
60025	3005	23	butter	butter	NN
60025	3005	24	,	,	,
60025	3005	25	and	and	CC
60025	3005	26	a	a	DT
60025	3005	27	little	little	JJ
60025	3005	28	salt	salt	NN
60025	3005	29	,	,	,
60025	3005	30	and	and	CC
60025	3005	31	,	,	,
60025	3005	32	if	if	IN
60025	3005	33	convenient	convenient	JJ
60025	3005	34	,	,	,
60025	3005	35	some	some	DT
60025	3005	36	milk	milk	NN
60025	3005	37	,	,	,
60025	3005	38	which	which	WDT
60025	3005	39	will	will	MD
60025	3005	40	greatly	greatly	RB
60025	3005	41	improve	improve	VB
60025	3005	42	them	-PRON-	PRP
60025	3005	43	.	.	.
60025	3006	1	You	-PRON-	PRP
60025	3006	2	may	may	MD
60025	3006	3	score	score	VB
60025	3006	4	and	and	CC
60025	3006	5	brown	brown	VB
60025	3006	6	them	-PRON-	PRP
60025	3006	7	on	on	IN
60025	3006	8	the	the	DT
60025	3006	9	top	top	NN
60025	3006	10	.	.	.
60025	3007	1	A	a	DT
60025	3007	2	very	very	RB
60025	3007	3	nice	nice	JJ
60025	3007	4	way	way	NN
60025	3007	5	of	of	IN
60025	3007	6	serving	serve	VBG
60025	3007	7	up	up	RP
60025	3007	8	potatoes	potato	NNS
60025	3007	9	is	be	VBZ
60025	3007	10	,	,	,
60025	3007	11	after	after	IN
60025	3007	12	they	-PRON-	PRP
60025	3007	13	are	be	VBP
60025	3007	14	peeled	peel	VBN
60025	3007	15	,	,	,
60025	3007	16	to	to	TO
60025	3007	17	pour	pour	VB
60025	3007	18	over	over	IN
60025	3007	19	them	-PRON-	PRP
60025	3007	20	some	some	DT
60025	3007	21	hot	hot	JJ
60025	3007	22	cream	cream	NN
60025	3007	23	in	in	IN
60025	3007	24	which	which	WDT
60025	3007	25	a	a	DT
60025	3007	26	very	very	RB
60025	3007	27	little	little	JJ
60025	3007	28	butter	butter	NN
60025	3007	29	has	have	VBZ
60025	3007	30	been	be	VBN
60025	3007	31	melted	melt	VBN
60025	3007	32	,	,	,
60025	3007	33	and	and	CC
60025	3007	34	sprinkle	sprinkle	VB
60025	3007	35	them	-PRON-	PRP
60025	3007	36	with	with	IN
60025	3007	37	pepper	pepper	NN
60025	3007	38	.	.	.
60025	3008	1	This	this	DT
60025	3008	2	is	be	VBZ
60025	3008	3	frequently	frequently	RB
60025	3008	4	done	do	VBN
60025	3008	5	in	in	IN
60025	3008	6	country	country	NN
60025	3008	7	houses	house	NNS
60025	3008	8	where	where	WRB
60025	3008	9	cream	cream	NN
60025	3008	10	is	be	VBZ
60025	3008	11	plenty	plenty	NN
60025	3008	12	.	.	.
60025	3009	1	New	new	JJ
60025	3009	2	potatoes	potato	NNS
60025	3009	3	(	(	-LRB-
60025	3009	4	as	as	IN
60025	3009	5	they	-PRON-	PRP
60025	3009	6	are	be	VBP
60025	3009	7	called	call	VBN
60025	3009	8	when	when	WRB
60025	3009	9	quite	quite	RB
60025	3009	10	young	young	JJ
60025	3009	11	)	)	-RRB-
60025	3009	12	require	require	VBP
60025	3009	13	no	no	DT
60025	3009	14	peeling	peeling	NN
60025	3009	15	,	,	,
60025	3009	16	but	but	CC
60025	3009	17	should	should	MD
60025	3009	18	be	be	VB
60025	3009	19	well	well	RB
60025	3009	20	washed	wash	VBN
60025	3009	21	and	and	CC
60025	3009	22	brushed	brush	VBN
60025	3009	23	before	before	IN
60025	3009	24	they	-PRON-	PRP
60025	3009	25	are	be	VBP
60025	3009	26	boiled	boil	VBN
60025	3009	27	.	.	.
60025	3010	1	FRIED	FRIED	NNP
60025	3010	2	POTATOES.--Take	potatoes.--take	VBP
60025	3010	3	cold	cold	JJ
60025	3010	4	potatoes	potato	NNS
60025	3010	5	that	that	WDT
60025	3010	6	have	have	VBP
60025	3010	7	been	be	VBN
60025	3010	8	boiled	boil	VBN
60025	3010	9	,	,	,
60025	3010	10	grate	grate	VB
60025	3010	11	them	-PRON-	PRP
60025	3010	12	,	,	,
60025	3010	13	make	make	VB
60025	3010	14	them	-PRON-	PRP
60025	3010	15	into	into	IN
60025	3010	16	flat	flat	JJ
60025	3010	17	cakes	cake	NNS
60025	3010	18	,	,	,
60025	3010	19	and	and	CC
60025	3010	20	fry	fry	VB
60025	3010	21	them	-PRON-	PRP
60025	3010	22	in	in	IN
60025	3010	23	butter	butter	NN
60025	3010	24	.	.	.
60025	3011	1	They	-PRON-	PRP
60025	3011	2	are	be	VBP
60025	3011	3	nice	nice	JJ
60025	3011	4	at	at	IN
60025	3011	5	breakfast	breakfast	NN
60025	3011	6	.	.	.
60025	3012	1	You	-PRON-	PRP
60025	3012	2	may	may	MD
60025	3012	3	mix	mix	VB
60025	3012	4	some	some	DT
60025	3012	5	beaten	beat	VBN
60025	3012	6	yolk	yolk	NN
60025	3012	7	of	of	IN
60025	3012	8	egg	egg	NN
60025	3012	9	with	with	IN
60025	3012	10	them	-PRON-	PRP
60025	3012	11	.	.	.
60025	3013	1	Cold	cold	JJ
60025	3013	2	potatoes	potato	NNS
60025	3013	3	may	may	MD
60025	3013	4	be	be	VB
60025	3013	5	fried	fry	VBN
60025	3013	6	in	in	IN
60025	3013	7	slices	slice	NNS
60025	3013	8	or	or	CC
60025	3013	9	quarters	quarter	NNS
60025	3013	10	,	,	,
60025	3013	11	or	or	CC
60025	3013	12	broiled	broil	VBN
60025	3013	13	on	on	IN
60025	3013	14	a	a	DT
60025	3013	15	gridiron	gridiron	NN
60025	3013	16	.	.	.
60025	3014	1	Raw	raw	JJ
60025	3014	2	potatoes	potato	NNS
60025	3014	3	,	,	,
60025	3014	4	when	when	WRB
60025	3014	5	fried	fry	VBN
60025	3014	6	,	,	,
60025	3014	7	are	be	VBP
60025	3014	8	generally	generally	RB
60025	3014	9	hard	hard	JJ
60025	3014	10	,	,	,
60025	3014	11	tough	tough	JJ
60025	3014	12	,	,	,
60025	3014	13	and	and	CC
60025	3014	14	strong	strong	JJ
60025	3014	15	.	.	.
60025	3015	1	POTATO	POTATO	NNP
60025	3015	2	SNOW.--For	SNOW.--For	.
60025	3015	3	this	this	DT
60025	3015	4	purpose	purpose	NN
60025	3015	5	use	use	NN
60025	3015	6	potatoes	potato	NNS
60025	3015	7	that	that	WDT
60025	3015	8	are	be	VBP
60025	3015	9	very	very	RB
60025	3015	10	white	white	JJ
60025	3015	11	,	,	,
60025	3015	12	mealy	mealy	JJ
60025	3015	13	,	,	,
60025	3015	14	and	and	CC
60025	3015	15	smooth	smooth	JJ
60025	3015	16	.	.	.
60025	3016	1	Boil	boil	VB
60025	3016	2	them	-PRON-	PRP
60025	3016	3	very	very	RB
60025	3016	4	carefully	carefully	RB
60025	3016	5	,	,	,
60025	3016	6	and	and	CC
60025	3016	7	when	when	WRB
60025	3016	8	they	-PRON-	PRP
60025	3016	9	are	be	VBP
60025	3016	10	done	do	VBN
60025	3016	11	,	,	,
60025	3016	12	peel	peel	VB
60025	3016	13	them	-PRON-	PRP
60025	3016	14	,	,	,
60025	3016	15	pour	pour	VB
60025	3016	16	off	off	RP
60025	3016	17	the	the	DT
60025	3016	18	water	water	NN
60025	3016	19	,	,	,
60025	3016	20	and	and	CC
60025	3016	21	set	set	VBD
60025	3016	22	them	-PRON-	PRP
60025	3016	23	on	on	IN
60025	3016	24	a	a	DT
60025	3016	25	trivet	trivet	NN
60025	3016	26	before	before	IN
60025	3016	27	the	the	DT
60025	3016	28	fire	fire	NN
60025	3016	29	till	till	IN
60025	3016	30	they	-PRON-	PRP
60025	3016	31	are	be	VBP
60025	3016	32	quite	quite	RB
60025	3016	33	dry	dry	JJ
60025	3016	34	and	and	CC
60025	3016	35	powdery	powdery	NN
60025	3016	36	.	.	.
60025	3017	1	Then	then	RB
60025	3017	2	rub	rub	VB
60025	3017	3	them	-PRON-	PRP
60025	3017	4	through	through	IN
60025	3017	5	a	a	DT
60025	3017	6	coarse	coarse	JJ
60025	3017	7	wire	wire	NN
60025	3017	8	sieve	sieve	NN
60025	3017	9	into	into	IN
60025	3017	10	the	the	DT
60025	3017	11	dish	dish	NN
60025	3017	12	on	on	IN
60025	3017	13	which	which	WDT
60025	3017	14	they	-PRON-	PRP
60025	3017	15	are	be	VBP
60025	3017	16	to	to	TO
60025	3017	17	go	go	VB
60025	3017	18	to	to	IN
60025	3017	19	table	table	NN
60025	3017	20	.	.	.
60025	3018	1	Do	do	VBP
60025	3018	2	not	not	RB
60025	3018	3	disturb	disturb	VB
60025	3018	4	the	the	DT
60025	3018	5	heap	heap	NN
60025	3018	6	of	of	IN
60025	3018	7	potatoes	potato	NNS
60025	3018	8	before	before	IN
60025	3018	9	it	-PRON-	PRP
60025	3018	10	is	be	VBZ
60025	3018	11	served	serve	VBN
60025	3018	12	up	up	RP
60025	3018	13	,	,	,
60025	3018	14	or	or	CC
60025	3018	15	the	the	DT
60025	3018	16	flakes	flake	NNS
60025	3018	17	will	will	MD
60025	3018	18	fall	fall	VB
60025	3018	19	and	and	CC
60025	3018	20	it	-PRON-	PRP
60025	3018	21	will	will	MD
60025	3018	22	flatten	flatten	VB
60025	3018	23	.	.	.
60025	3019	1	This	this	DT
60025	3019	2	preparation	preparation	NN
60025	3019	3	looks	look	VBZ
60025	3019	4	well	well	RB
60025	3019	5	;	;	:
60025	3019	6	but	but	CC
60025	3019	7	many	many	JJ
60025	3019	8	think	think	VBP
60025	3019	9	that	that	IN
60025	3019	10	it	-PRON-	PRP
60025	3019	11	renders	render	VBZ
60025	3019	12	the	the	DT
60025	3019	13	potato	potato	NN
60025	3019	14	insipid	insipid	NNP
60025	3019	15	.	.	.
60025	3020	1	ROASTED	ROASTED	NNP
60025	3020	2	POTATOES.--Take	potatoes.--take	VBP
60025	3020	3	large	large	JJ
60025	3020	4	fine	fine	JJ
60025	3020	5	potatoes	potato	NNS
60025	3020	6	;	;	:
60025	3020	7	wash	wash	NN
60025	3020	8	and	and	CC
60025	3020	9	dry	dry	VB
60025	3020	10	them	-PRON-	PRP
60025	3020	11	,	,	,
60025	3020	12	and	and	CC
60025	3020	13	either	either	RB
60025	3020	14	lay	lay	VB
60025	3020	15	them	-PRON-	PRP
60025	3020	16	on	on	IN
60025	3020	17	the	the	DT
60025	3020	18	hearth	hearth	NN
60025	3020	19	and	and	CC
60025	3020	20	keep	keep	VB
60025	3020	21	them	-PRON-	PRP
60025	3020	22	buried	bury	VBN
60025	3020	23	in	in	IN
60025	3020	24	hot	hot	JJ
60025	3020	25	wood	wood	NN
60025	3020	26	ashes	ashe	NNS
60025	3020	27	,	,	,
60025	3020	28	or	or	CC
60025	3020	29	bake	bake	VB
60025	3020	30	them	-PRON-	PRP
60025	3020	31	slowly	slowly	RB
60025	3020	32	in	in	IN
60025	3020	33	a	a	DT
60025	3020	34	Dutch	dutch	JJ
60025	3020	35	oven	oven	NN
60025	3020	36	.	.	.
60025	3021	1	They	-PRON-	PRP
60025	3021	2	will	will	MD
60025	3021	3	not	not	RB
60025	3021	4	be	be	VB
60025	3021	5	done	do	VBN
60025	3021	6	in	in	IN
60025	3021	7	less	less	JJR
60025	3021	8	than	than	IN
60025	3021	9	two	two	CD
60025	3021	10	hours	hour	NNS
60025	3021	11	.	.	.
60025	3022	1	It	-PRON-	PRP
60025	3022	2	will	will	MD
60025	3022	3	save	save	VB
60025	3022	4	time	time	NN
60025	3022	5	to	to	IN
60025	3022	6	half	half	JJ
60025	3022	7	-	-	HYPH
60025	3022	8	boil	boil	VB
60025	3022	9	them	-PRON-	PRP
60025	3022	10	before	before	IN
60025	3022	11	they	-PRON-	PRP
60025	3022	12	are	be	VBP
60025	3022	13	roasted	roast	VBN
60025	3022	14	.	.	.
60025	3023	1	Send	send	VB
60025	3023	2	them	-PRON-	PRP
60025	3023	3	to	to	TO
60025	3023	4	table	table	VB
60025	3023	5	with	with	IN
60025	3023	6	the	the	DT
60025	3023	7	skins	skin	NNS
60025	3023	8	on	on	RB
60025	3023	9	,	,	,
60025	3023	10	and	and	CC
60025	3023	11	eat	eat	VB
60025	3023	12	them	-PRON-	PRP
60025	3023	13	with	with	IN
60025	3023	14	cold	cold	JJ
60025	3023	15	butter	butter	NN
60025	3023	16	and	and	CC
60025	3023	17	salt	salt	NN
60025	3023	18	.	.	.
60025	3024	1	They	-PRON-	PRP
60025	3024	2	are	be	VBP
60025	3024	3	introduced	introduce	VBN
60025	3024	4	with	with	IN
60025	3024	5	cold	cold	JJ
60025	3024	6	meat	meat	NN
60025	3024	7	at	at	IN
60025	3024	8	supper	supper	NN
60025	3024	9	.	.	.
60025	3025	1	Potatoes	potato	NNS
60025	3025	2	keep	keep	VBP
60025	3025	3	best	best	RB
60025	3025	4	buried	bury	VBN
60025	3025	5	in	in	IN
60025	3025	6	sand	sand	NN
60025	3025	7	or	or	CC
60025	3025	8	earth	earth	NN
60025	3025	9	.	.	.
60025	3026	1	They	-PRON-	PRP
60025	3026	2	should	should	MD
60025	3026	3	never	never	RB
60025	3026	4	be	be	VB
60025	3026	5	wetted	wet	VBN
60025	3026	6	till	till	IN
60025	3026	7	they	-PRON-	PRP
60025	3026	8	are	be	VBP
60025	3026	9	washed	wash	VBN
60025	3026	10	for	for	IN
60025	3026	11	cooking	cooking	NN
60025	3026	12	.	.	.
60025	3027	1	If	if	IN
60025	3027	2	you	-PRON-	PRP
60025	3027	3	have	have	VBP
60025	3027	4	them	-PRON-	PRP
60025	3027	5	in	in	IN
60025	3027	6	the	the	DT
60025	3027	7	cellar	cellar	NN
60025	3027	8	,	,	,
60025	3027	9	see	see	VB
60025	3027	10	that	that	IN
60025	3027	11	they	-PRON-	PRP
60025	3027	12	are	be	VBP
60025	3027	13	well	well	RB
60025	3027	14	covered	cover	VBN
60025	3027	15	with	with	IN
60025	3027	16	matting	matting	NN
60025	3027	17	or	or	CC
60025	3027	18	old	old	JJ
60025	3027	19	carpet	carpet	NN
60025	3027	20	,	,	,
60025	3027	21	as	as	IN
60025	3027	22	the	the	DT
60025	3027	23	frost	frost	NN
60025	3027	24	injures	injure	VBZ
60025	3027	25	them	-PRON-	PRP
60025	3027	26	greatly	greatly	RB
60025	3027	27	.	.	.
60025	3028	1	SWEET	SWEET	NNP
60025	3028	2	POTATOES	POTATOES	NNP
60025	3028	3	BOILED	BOILED	NNP
60025	3028	4	.	.	.
60025	3029	1	If	if	IN
60025	3029	2	among	among	IN
60025	3029	3	your	-PRON-	PRP$
60025	3029	4	sweet	sweet	JJ
60025	3029	5	potatoes	potato	NNS
60025	3029	6	there	there	EX
60025	3029	7	should	should	MD
60025	3029	8	be	be	VB
60025	3029	9	any	any	DT
60025	3029	10	that	that	WDT
60025	3029	11	are	be	VBP
60025	3029	12	very	very	RB
60025	3029	13	large	large	JJ
60025	3029	14	and	and	CC
60025	3029	15	thick	thick	JJ
60025	3029	16	,	,	,
60025	3029	17	split	split	VBD
60025	3029	18	them	-PRON-	PRP
60025	3029	19	,	,	,
60025	3029	20	and	and	CC
60025	3029	21	cut	cut	VBD
60025	3029	22	them	-PRON-	PRP
60025	3029	23	in	in	IN
60025	3029	24	four	four	CD
60025	3029	25	,	,	,
60025	3029	26	that	that	IN
60025	3029	27	they	-PRON-	PRP
60025	3029	28	may	may	MD
60025	3029	29	not	not	RB
60025	3029	30	require	require	VB
60025	3029	31	longer	long	JJR
60025	3029	32	time	time	NN
60025	3029	33	to	to	TO
60025	3029	34	cook	cook	VB
60025	3029	35	than	than	IN
60025	3029	36	the	the	DT
60025	3029	37	others	other	NNS
60025	3029	38	.	.	.
60025	3030	1	Boil	boil	VB
60025	3030	2	them	-PRON-	PRP
60025	3030	3	with	with	IN
60025	3030	4	the	the	DT
60025	3030	5	skins	skin	NNS
60025	3030	6	on	on	IN
60025	3030	7	in	in	IN
60025	3030	8	plenty	plenty	NN
60025	3030	9	of	of	IN
60025	3030	10	water	water	NN
60025	3030	11	,	,	,
60025	3030	12	but	but	CC
60025	3030	13	without	without	IN
60025	3030	14	any	any	DT
60025	3030	15	salt	salt	NN
60025	3030	16	.	.	.
60025	3031	1	You	-PRON-	PRP
60025	3031	2	may	may	MD
60025	3031	3	set	set	VB
60025	3031	4	the	the	DT
60025	3031	5	pot	pot	NN
60025	3031	6	on	on	IN
60025	3031	7	coals	coal	NNS
60025	3031	8	in	in	IN
60025	3031	9	the	the	DT
60025	3031	10	corner	corner	NN
60025	3031	11	.	.	.
60025	3032	1	Try	try	VB
60025	3032	2	them	-PRON-	PRP
60025	3032	3	with	with	IN
60025	3032	4	a	a	DT
60025	3032	5	fork	fork	NN
60025	3032	6	,	,	,
60025	3032	7	and	and	CC
60025	3032	8	see	see	VB
60025	3032	9	that	that	IN
60025	3032	10	they	-PRON-	PRP
60025	3032	11	are	be	VBP
60025	3032	12	done	do	VBN
60025	3032	13	all	all	RB
60025	3032	14	through	through	RB
60025	3032	15	;	;	:
60025	3032	16	they	-PRON-	PRP
60025	3032	17	will	will	MD
60025	3032	18	take	take	VB
60025	3032	19	at	at	RB
60025	3032	20	least	least	JJS
60025	3032	21	an	an	DT
60025	3032	22	hour	hour	NN
60025	3032	23	.	.	.
60025	3033	1	Then	then	RB
60025	3033	2	drain	drain	VB
60025	3033	3	off	off	RP
60025	3033	4	the	the	DT
60025	3033	5	water	water	NN
60025	3033	6	,	,	,
60025	3033	7	and	and	CC
60025	3033	8	set	set	VBD
60025	3033	9	them	-PRON-	PRP
60025	3033	10	for	for	IN
60025	3033	11	a	a	DT
60025	3033	12	few	few	JJ
60025	3033	13	minutes	minute	NNS
60025	3033	14	in	in	IN
60025	3033	15	a	a	DT
60025	3033	16	tin	tin	NN
60025	3033	17	pan	pan	NN
60025	3033	18	before	before	IN
60025	3033	19	the	the	DT
60025	3033	20	fire	fire	NN
60025	3033	21	,	,	,
60025	3033	22	or	or	CC
60025	3033	23	in	in	IN
60025	3033	24	the	the	DT
60025	3033	25	stove	stove	NN
60025	3033	26	,	,	,
60025	3033	27	that	that	IN
60025	3033	28	they	-PRON-	PRP
60025	3033	29	may	may	MD
60025	3033	30	be	be	VB
60025	3033	31	well	well	RB
60025	3033	32	dried	dry	VBN
60025	3033	33	.	.	.
60025	3034	1	Peel	peel	VB
60025	3034	2	them	-PRON-	PRP
60025	3034	3	before	before	IN
60025	3034	4	they	-PRON-	PRP
60025	3034	5	are	be	VBP
60025	3034	6	sent	send	VBN
60025	3034	7	to	to	IN
60025	3034	8	table	table	NN
60025	3034	9	.	.	.
60025	3035	1	When	when	WRB
60025	3035	2	very	very	RB
60025	3035	3	large	large	JJ
60025	3035	4	,	,	,
60025	3035	5	and	and	CC
60025	3035	6	all	all	DT
60025	3035	7	of	of	IN
60025	3035	8	a	a	DT
60025	3035	9	size	size	NN
60025	3035	10	,	,	,
60025	3035	11	you	-PRON-	PRP
60025	3035	12	may	may	MD
60025	3035	13	roast	roast	VB
60025	3035	14	them	-PRON-	PRP
60025	3035	15	.	.	.
60025	3036	1	FRIED	FRIED	NNP
60025	3036	2	SWEET	SWEET	NNP
60025	3036	3	POTATOES.--Choose	potatoes.--choose	VB
60025	3036	4	them	-PRON-	PRP
60025	3036	5	of	of	IN
60025	3036	6	the	the	DT
60025	3036	7	largest	large	JJS
60025	3036	8	size	size	NN
60025	3036	9	.	.	.
60025	3037	1	Half	half	NN
60025	3037	2	boil	boil	VB
60025	3037	3	them	-PRON-	PRP
60025	3037	4	,	,	,
60025	3037	5	and	and	CC
60025	3037	6	then	then	RB
60025	3037	7	having	have	VBG
60025	3037	8	taken	take	VBN
60025	3037	9	off	off	RP
60025	3037	10	the	the	DT
60025	3037	11	skins	skin	NNS
60025	3037	12	,	,	,
60025	3037	13	cut	cut	VBD
60025	3037	14	the	the	DT
60025	3037	15	potatoes	potato	NNS
60025	3037	16	in	in	IN
60025	3037	17	slices	slice	NNS
60025	3037	18	,	,	,
60025	3037	19	and	and	CC
60025	3037	20	fry	fry	VB
60025	3037	21	them	-PRON-	PRP
60025	3037	22	in	in	IN
60025	3037	23	butter	butter	NN
60025	3037	24	,	,	,
60025	3037	25	or	or	CC
60025	3037	26	in	in	IN
60025	3037	27	nice	nice	JJ
60025	3037	28	dripping	dripping	NN
60025	3037	29	.	.	.
60025	3038	1	Sweet	sweet	JJ
60025	3038	2	potatoes	potato	NNS
60025	3038	3	are	be	VBP
60025	3038	4	very	very	RB
60025	3038	5	good	good	JJ
60025	3038	6	stewed	stew	VBN
60025	3038	7	with	with	IN
60025	3038	8	fresh	fresh	JJ
60025	3038	9	pork	pork	NN
60025	3038	10	,	,	,
60025	3038	11	veal	veal	NN
60025	3038	12	,	,	,
60025	3038	13	or	or	CC
60025	3038	14	beef	beef	NN
60025	3038	15	.	.	.
60025	3039	1	The	the	DT
60025	3039	2	best	good	JJS
60025	3039	3	way	way	NN
60025	3039	4	to	to	TO
60025	3039	5	keep	keep	VB
60025	3039	6	them	-PRON-	PRP
60025	3039	7	through	through	IN
60025	3039	8	the	the	DT
60025	3039	9	cold	cold	JJ
60025	3039	10	weather	weather	NN
60025	3039	11	,	,	,
60025	3039	12	is	be	VBZ
60025	3039	13	to	to	TO
60025	3039	14	bury	bury	VB
60025	3039	15	them	-PRON-	PRP
60025	3039	16	in	in	IN
60025	3039	17	earth	earth	NN
60025	3039	18	or	or	CC
60025	3039	19	sand	sand	NN
60025	3039	20	;	;	:
60025	3039	21	otherwise	otherwise	RB
60025	3039	22	they	-PRON-	PRP
60025	3039	23	will	will	MD
60025	3039	24	be	be	VB
60025	3039	25	scarcely	scarcely	RB
60025	3039	26	eatable	eatable	JJ
60025	3039	27	after	after	IN
60025	3039	28	October	October	NNP
60025	3039	29	.	.	.
60025	3040	1	CABBAGE	CABBAGE	NNP
60025	3040	2	.	.	.
60025	3041	1	ALL	all	DT
60025	3041	2	vegetables	vegetable	NNS
60025	3041	3	of	of	IN
60025	3041	4	the	the	DT
60025	3041	5	cabbage	cabbage	NN
60025	3041	6	kind	kind	NN
60025	3041	7	should	should	MD
60025	3041	8	be	be	VB
60025	3041	9	carefully	carefully	RB
60025	3041	10	washed	wash	VBN
60025	3041	11	,	,	,
60025	3041	12	and	and	CC
60025	3041	13	examined	examine	VBN
60025	3041	14	in	in	IN
60025	3041	15	case	case	NN
60025	3041	16	of	of	IN
60025	3041	17	insects	insect	NNS
60025	3041	18	lurking	lurk	VBG
60025	3041	19	among	among	IN
60025	3041	20	the	the	DT
60025	3041	21	leaves	leave	NNS
60025	3041	22	.	.	.
60025	3042	1	To	to	TO
60025	3042	2	prepare	prepare	VB
60025	3042	3	a	a	DT
60025	3042	4	cabbage	cabbage	NN
60025	3042	5	for	for	IN
60025	3042	6	boiling	boiling	NN
60025	3042	7	,	,	,
60025	3042	8	remove	remove	VB
60025	3042	9	the	the	DT
60025	3042	10	outer	outer	JJ
60025	3042	11	leaves	leave	NNS
60025	3042	12	,	,	,
60025	3042	13	and	and	CC
60025	3042	14	pare	pare	VB
60025	3042	15	and	and	CC
60025	3042	16	trim	trim	VB
60025	3042	17	the	the	DT
60025	3042	18	stalk	stalk	NN
60025	3042	19	,	,	,
60025	3042	20	cutting	cut	VBG
60025	3042	21	it	-PRON-	PRP
60025	3042	22	close	close	JJ
60025	3042	23	and	and	CC
60025	3042	24	short	short	JJ
60025	3042	25	.	.	.
60025	3043	1	If	if	IN
60025	3043	2	the	the	DT
60025	3043	3	cabbage	cabbage	NN
60025	3043	4	is	be	VBZ
60025	3043	5	large	large	JJ
60025	3043	6	,	,	,
60025	3043	7	quarter	quarter	NN
60025	3043	8	it	-PRON-	PRP
60025	3043	9	;	;	:
60025	3043	10	if	if	IN
60025	3043	11	small	small	JJ
60025	3043	12	,	,	,
60025	3043	13	cut	cut	VB
60025	3043	14	it	-PRON-	PRP
60025	3043	15	in	in	IN
60025	3043	16	half	half	NN
60025	3043	17	;	;	:
60025	3043	18	and	and	CC
60025	3043	19	let	let	VB
60025	3043	20	it	-PRON-	PRP
60025	3043	21	stand	stand	VB
60025	3043	22	for	for	IN
60025	3043	23	a	a	DT
60025	3043	24	while	while	NN
60025	3043	25	in	in	IN
60025	3043	26	a	a	DT
60025	3043	27	deep	deep	JJ
60025	3043	28	pan	pan	NN
60025	3043	29	of	of	IN
60025	3043	30	cold	cold	JJ
60025	3043	31	water	water	NN
60025	3043	32	with	with	IN
60025	3043	33	the	the	DT
60025	3043	34	large	large	JJ
60025	3043	35	end	end	NN
60025	3043	36	downwards	downwards	RB
60025	3043	37	.	.	.
60025	3044	1	Put	put	VB
60025	3044	2	it	-PRON-	PRP
60025	3044	3	into	into	IN
60025	3044	4	a	a	DT
60025	3044	5	pot	pot	NN
60025	3044	6	with	with	IN
60025	3044	7	plenty	plenty	NN
60025	3044	8	of	of	IN
60025	3044	9	water	water	NN
60025	3044	10	,	,	,
60025	3044	11	(	(	-LRB-
60025	3044	12	having	have	VBG
60025	3044	13	first	first	RB
60025	3044	14	tied	tie	VBN
60025	3044	15	it	-PRON-	PRP
60025	3044	16	together	together	RB
60025	3044	17	to	to	TO
60025	3044	18	keep	keep	VB
60025	3044	19	it	-PRON-	PRP
60025	3044	20	whole	whole	JJ
60025	3044	21	while	while	IN
60025	3044	22	boiling	boil	VBG
60025	3044	23	,	,	,
60025	3044	24	)	)	-RRB-
60025	3044	25	and	and	CC
60025	3044	26	,	,	,
60025	3044	27	taking	take	VBG
60025	3044	28	off	off	RP
60025	3044	29	the	the	DT
60025	3044	30	scum	scum	NN
60025	3044	31	,	,	,
60025	3044	32	boil	boil	VB
60025	3044	33	it	-PRON-	PRP
60025	3044	34	two	two	CD
60025	3044	35	hours	hour	NNS
60025	3044	36	,	,	,
60025	3044	37	or	or	CC
60025	3044	38	till	till	IN
60025	3044	39	the	the	DT
60025	3044	40	stalk	stalk	NN
60025	3044	41	is	be	VBZ
60025	3044	42	quite	quite	RB
60025	3044	43	tender	tender	JJ
60025	3044	44	.	.	.
60025	3045	1	When	when	WRB
60025	3045	2	done	do	VBN
60025	3045	3	,	,	,
60025	3045	4	drain	drain	VB
60025	3045	5	and	and	CC
60025	3045	6	squeeze	squeeze	VB
60025	3045	7	it	-PRON-	PRP
60025	3045	8	well	well	RB
60025	3045	9	.	.	.
60025	3046	1	Before	before	IN
60025	3046	2	you	-PRON-	PRP
60025	3046	3	send	send	VBP
60025	3046	4	it	-PRON-	PRP
60025	3046	5	to	to	IN
60025	3046	6	table	table	NN
60025	3046	7	introduce	introduce	VB
60025	3046	8	a	a	DT
60025	3046	9	little	little	JJ
60025	3046	10	fresh	fresh	JJ
60025	3046	11	butter	butter	NN
60025	3046	12	between	between	IN
60025	3046	13	the	the	DT
60025	3046	14	leaves	leave	NNS
60025	3046	15	;	;	:
60025	3046	16	or	or	CC
60025	3046	17	have	have	VB
60025	3046	18	melted	melt	VBN
60025	3046	19	butter	butter	NN
60025	3046	20	in	in	IN
60025	3046	21	a	a	DT
60025	3046	22	boat	boat	NN
60025	3046	23	.	.	.
60025	3047	1	If	if	IN
60025	3047	2	it	-PRON-	PRP
60025	3047	3	has	have	VBZ
60025	3047	4	been	be	VBN
60025	3047	5	boiled	boil	VBN
60025	3047	6	with	with	IN
60025	3047	7	meat	meat	NN
60025	3047	8	add	add	VB
60025	3047	9	no	no	DT
60025	3047	10	butter	butter	NN
60025	3047	11	to	to	IN
60025	3047	12	it	-PRON-	PRP
60025	3047	13	.	.	.
60025	3048	1	A	a	DT
60025	3048	2	young	young	JJ
60025	3048	3	cabbage	cabbage	NN
60025	3048	4	will	will	MD
60025	3048	5	boil	boil	VB
60025	3048	6	in	in	IN
60025	3048	7	an	an	DT
60025	3048	8	hour	hour	NN
60025	3048	9	or	or	CC
60025	3048	10	an	an	DT
60025	3048	11	hour	hour	NN
60025	3048	12	and	and	CC
60025	3048	13	a	a	DT
60025	3048	14	half	half	NN
60025	3048	15	.	.	.
60025	3049	1	CALE	CALE	NNP
60025	3049	2	-	-	HYPH
60025	3049	3	CANNON.--Boil	CANNON.--Boil	NNP
60025	3049	4	separately	separately	RB
60025	3049	5	some	some	DT
60025	3049	6	potatoes	potato	NNS
60025	3049	7	and	and	CC
60025	3049	8	cabbage	cabbage	NN
60025	3049	9	.	.	.
60025	3050	1	When	when	WRB
60025	3050	2	done	do	VBN
60025	3050	3	,	,	,
60025	3050	4	drain	drain	VB
60025	3050	5	and	and	CC
60025	3050	6	squeeze	squeeze	VB
60025	3050	7	the	the	DT
60025	3050	8	cabbage	cabbage	NN
60025	3050	9	,	,	,
60025	3050	10	and	and	CC
60025	3050	11	chop	chop	NN
60025	3050	12	or	or	CC
60025	3050	13	mince	mince	VB
60025	3050	14	it	-PRON-	PRP
60025	3050	15	very	very	RB
60025	3050	16	small	small	JJ
60025	3050	17	.	.	.
60025	3051	1	Mash	mash	VB
60025	3051	2	the	the	DT
60025	3051	3	potatoes	potato	NNS
60025	3051	4	,	,	,
60025	3051	5	and	and	CC
60025	3051	6	mix	mix	VB
60025	3051	7	them	-PRON-	PRP
60025	3051	8	gradually	gradually	RB
60025	3051	9	but	but	CC
60025	3051	10	thoroughly	thoroughly	RB
60025	3051	11	with	with	IN
60025	3051	12	the	the	DT
60025	3051	13	chopped	chop	VBN
60025	3051	14	cabbage	cabbage	NN
60025	3051	15	,	,	,
60025	3051	16	adding	add	VBG
60025	3051	17	butter	butter	NN
60025	3051	18	,	,	,
60025	3051	19	pepper	pepper	NN
60025	3051	20	and	and	CC
60025	3051	21	salt	salt	NN
60025	3051	22	.	.	.
60025	3052	1	There	there	EX
60025	3052	2	should	should	MD
60025	3052	3	be	be	VB
60025	3052	4	twice	twice	RB
60025	3052	5	as	as	RB
60025	3052	6	much	much	JJ
60025	3052	7	potato	potato	NN
60025	3052	8	as	as	IN
60025	3052	9	cabbage	cabbage	NN
60025	3052	10	.	.	.
60025	3053	1	Cale	cale	NN
60025	3053	2	-	-	HYPH
60025	3053	3	cannon	cannon	NN
60025	3053	4	is	be	VBZ
60025	3053	5	eaten	eat	VBN
60025	3053	6	with	with	IN
60025	3053	7	corned	corn	VBN
60025	3053	8	beef	beef	NN
60025	3053	9	,	,	,
60025	3053	10	boiled	boil	VBN
60025	3053	11	pork	pork	NN
60025	3053	12	,	,	,
60025	3053	13	or	or	CC
60025	3053	14	bacon	bacon	NN
60025	3053	15	.	.	.
60025	3054	1	Cabbages	cabbage	NNS
60025	3054	2	may	may	MD
60025	3054	3	be	be	VB
60025	3054	4	kept	keep	VBN
60025	3054	5	good	good	JJ
60025	3054	6	all	all	DT
60025	3054	7	winter	winter	NN
60025	3054	8	by	by	IN
60025	3054	9	burying	bury	VBG
60025	3054	10	them	-PRON-	PRP
60025	3054	11	in	in	IN
60025	3054	12	a	a	DT
60025	3054	13	hole	hole	NN
60025	3054	14	dug	dig	VBN
60025	3054	15	in	in	IN
60025	3054	16	the	the	DT
60025	3054	17	ground	ground	NN
60025	3054	18	.	.	.
60025	3055	1	CAULIFLOWER	CAULIFLOWER	NNP
60025	3055	2	.	.	.
60025	3056	1	Remove	remove	VB
60025	3056	2	the	the	DT
60025	3056	3	green	green	JJ
60025	3056	4	leaves	leave	NNS
60025	3056	5	that	that	WDT
60025	3056	6	surround	surround	VBP
60025	3056	7	the	the	DT
60025	3056	8	head	head	NN
60025	3056	9	or	or	CC
60025	3056	10	white	white	JJ
60025	3056	11	part	part	NN
60025	3056	12	,	,	,
60025	3056	13	and	and	CC
60025	3056	14	peel	peel	VB
60025	3056	15	off	off	RP
60025	3056	16	the	the	DT
60025	3056	17	outside	outside	JJ
60025	3056	18	skin	skin	NN
60025	3056	19	of	of	IN
60025	3056	20	the	the	DT
60025	3056	21	small	small	JJ
60025	3056	22	piece	piece	NN
60025	3056	23	of	of	IN
60025	3056	24	stalk	stalk	NN
60025	3056	25	that	that	WDT
60025	3056	26	is	be	VBZ
60025	3056	27	left	leave	VBN
60025	3056	28	on	on	RP
60025	3056	29	.	.	.
60025	3057	1	Cut	cut	VB
60025	3057	2	the	the	DT
60025	3057	3	cauliflower	cauliflower	NN
60025	3057	4	in	in	IN
60025	3057	5	four	four	CD
60025	3057	6	,	,	,
60025	3057	7	and	and	CC
60025	3057	8	lay	lie	VBD
60025	3057	9	it	-PRON-	PRP
60025	3057	10	for	for	IN
60025	3057	11	an	an	DT
60025	3057	12	hour	hour	NN
60025	3057	13	in	in	IN
60025	3057	14	a	a	DT
60025	3057	15	pan	pan	NN
60025	3057	16	of	of	IN
60025	3057	17	cold	cold	JJ
60025	3057	18	water	water	NN
60025	3057	19	.	.	.
60025	3058	1	Then	then	RB
60025	3058	2	tie	tie	VB
60025	3058	3	it	-PRON-	PRP
60025	3058	4	together	together	RB
60025	3058	5	before	before	IN
60025	3058	6	it	-PRON-	PRP
60025	3058	7	goes	go	VBZ
60025	3058	8	into	into	IN
60025	3058	9	the	the	DT
60025	3058	10	pot	pot	NN
60025	3058	11	.	.	.
60025	3059	1	Put	put	VB
60025	3059	2	it	-PRON-	PRP
60025	3059	3	into	into	IN
60025	3059	4	boiling	boil	VBG
60025	3059	5	water	water	NN
60025	3059	6	and	and	CC
60025	3059	7	simmer	simmer	VB
60025	3059	8	it	-PRON-	PRP
60025	3059	9	till	till	IN
60025	3059	10	the	the	DT
60025	3059	11	stalk	stalk	NN
60025	3059	12	is	be	VBZ
60025	3059	13	thoroughly	thoroughly	RB
60025	3059	14	tender	tender	JJ
60025	3059	15	,	,	,
60025	3059	16	keeping	keep	VBG
60025	3059	17	it	-PRON-	PRP
60025	3059	18	well	well	RB
60025	3059	19	covered	cover	VBN
60025	3059	20	with	with	IN
60025	3059	21	water	water	NN
60025	3059	22	,	,	,
60025	3059	23	and	and	CC
60025	3059	24	carefully	carefully	RB
60025	3059	25	removing	remove	VBG
60025	3059	26	the	the	DT
60025	3059	27	scum	scum	NN
60025	3059	28	.	.	.
60025	3060	1	It	-PRON-	PRP
60025	3060	2	will	will	MD
60025	3060	3	take	take	VB
60025	3060	4	about	about	RB
60025	3060	5	two	two	CD
60025	3060	6	hours	hour	NNS
60025	3060	7	.	.	.
60025	3061	1	Take	take	VB
60025	3061	2	it	-PRON-	PRP
60025	3061	3	up	up	RP
60025	3061	4	as	as	RB
60025	3061	5	soon	soon	RB
60025	3061	6	as	as	IN
60025	3061	7	it	-PRON-	PRP
60025	3061	8	is	be	VBZ
60025	3061	9	done	do	VBN
60025	3061	10	;	;	:
60025	3061	11	remaining	remain	VBG
60025	3061	12	in	in	IN
60025	3061	13	the	the	DT
60025	3061	14	water	water	NN
60025	3061	15	will	will	MD
60025	3061	16	discolour	discolour	VB
60025	3061	17	it	-PRON-	PRP
60025	3061	18	.	.	.
60025	3062	1	Drain	drain	VB
60025	3062	2	it	-PRON-	PRP
60025	3062	3	well	well	RB
60025	3062	4	,	,	,
60025	3062	5	and	and	CC
60025	3062	6	send	send	VB
60025	3062	7	it	-PRON-	PRP
60025	3062	8	to	to	IN
60025	3062	9	table	table	NN
60025	3062	10	with	with	IN
60025	3062	11	melted	melted	JJ
60025	3062	12	butter	butter	NN
60025	3062	13	.	.	.
60025	3063	1	It	-PRON-	PRP
60025	3063	2	will	will	MD
60025	3063	3	be	be	VB
60025	3063	4	much	much	JJ
60025	3063	5	whiter	white	JJR
60025	3063	6	if	if	IN
60025	3063	7	put	put	VBN
60025	3063	8	on	on	RP
60025	3063	9	in	in	IN
60025	3063	10	boiling	boil	VBG
60025	3063	11	milk	milk	NN
60025	3063	12	and	and	CC
60025	3063	13	water	water	NN
60025	3063	14	.	.	.
60025	3064	1	BROCOLI.--Prepare	BROCOLI.--Prepare	NNP
60025	3064	2	brocoli	brocoli	NNP
60025	3064	3	for	for	IN
60025	3064	4	boiling	boil	VBG
60025	3064	5	in	in	IN
60025	3064	6	the	the	DT
60025	3064	7	same	same	JJ
60025	3064	8	manner	manner	NN
60025	3064	9	as	as	IN
60025	3064	10	cauliflower	cauliflower	NN
60025	3064	11	,	,	,
60025	3064	12	leaving	leave	VBG
60025	3064	13	the	the	DT
60025	3064	14	stalks	stalk	NNS
60025	3064	15	rather	rather	RB
60025	3064	16	longer	long	RBR
60025	3064	17	,	,	,
60025	3064	18	and	and	CC
60025	3064	19	splitting	split	VBG
60025	3064	20	the	the	DT
60025	3064	21	head	head	NN
60025	3064	22	in	in	IN
60025	3064	23	half	half	NN
60025	3064	24	only	only	RB
60025	3064	25	.	.	.
60025	3065	1	Tie	tie	VB
60025	3065	2	it	-PRON-	PRP
60025	3065	3	together	together	RB
60025	3065	4	again	again	RB
60025	3065	5	,	,	,
60025	3065	6	before	before	IN
60025	3065	7	it	-PRON-	PRP
60025	3065	8	goes	go	VBZ
60025	3065	9	into	into	IN
60025	3065	10	the	the	DT
60025	3065	11	pot	pot	NN
60025	3065	12	.	.	.
60025	3066	1	Put	put	VB
60025	3066	2	it	-PRON-	PRP
60025	3066	3	on	on	RP
60025	3066	4	in	in	IN
60025	3066	5	hot	hot	JJ
60025	3066	6	water	water	NN
60025	3066	7	,	,	,
60025	3066	8	and	and	CC
60025	3066	9	let	let	VB
60025	3066	10	it	-PRON-	PRP
60025	3066	11	simmer	simmer	VB
60025	3066	12	till	till	IN
60025	3066	13	the	the	DT
60025	3066	14	stalk	stalk	NN
60025	3066	15	is	be	VBZ
60025	3066	16	perfectly	perfectly	RB
60025	3066	17	tender	tender	JJ
60025	3066	18	.	.	.
60025	3067	1	As	as	RB
60025	3067	2	soon	soon	RB
60025	3067	3	as	as	IN
60025	3067	4	it	-PRON-	PRP
60025	3067	5	is	be	VBZ
60025	3067	6	done	do	VBN
60025	3067	7	take	take	VB
60025	3067	8	it	-PRON-	PRP
60025	3067	9	out	out	IN
60025	3067	10	of	of	IN
60025	3067	11	the	the	DT
60025	3067	12	water	water	NN
60025	3067	13	and	and	CC
60025	3067	14	drain	drain	VB
60025	3067	15	it	-PRON-	PRP
60025	3067	16	.	.	.
60025	3068	1	Send	send	VB
60025	3068	2	melted	melted	JJ
60025	3068	3	butter	butter	NN
60025	3068	4	to	to	IN
60025	3068	5	table	table	NN
60025	3068	6	with	with	IN
60025	3068	7	it	-PRON-	PRP
60025	3068	8	.	.	.
60025	3069	1	SPINACH	SPINACH	NNP
60025	3069	2	.	.	.
60025	3070	1	Spinach	spinach	NN
60025	3070	2	requires	require	VBZ
60025	3070	3	close	close	JJ
60025	3070	4	examination	examination	NN
60025	3070	5	and	and	CC
60025	3070	6	picking	picking	NN
60025	3070	7	,	,	,
60025	3070	8	as	as	IN
60025	3070	9	insects	insect	NNS
60025	3070	10	are	be	VBP
60025	3070	11	frequently	frequently	RB
60025	3070	12	found	find	VBN
60025	3070	13	among	among	IN
60025	3070	14	it	-PRON-	PRP
60025	3070	15	,	,	,
60025	3070	16	and	and	CC
60025	3070	17	it	-PRON-	PRP
60025	3070	18	is	be	VBZ
60025	3070	19	often	often	RB
60025	3070	20	gritty	gritty	JJ
60025	3070	21	.	.	.
60025	3071	1	Wash	wash	VB
60025	3071	2	it	-PRON-	PRP
60025	3071	3	through	through	IN
60025	3071	4	three	three	CD
60025	3071	5	or	or	CC
60025	3071	6	four	four	CD
60025	3071	7	waters	water	NNS
60025	3071	8	.	.	.
60025	3072	1	Then	then	RB
60025	3072	2	drain	drain	VB
60025	3072	3	it	-PRON-	PRP
60025	3072	4	,	,	,
60025	3072	5	and	and	CC
60025	3072	6	put	put	VBD
60025	3072	7	it	-PRON-	PRP
60025	3072	8	on	on	RP
60025	3072	9	in	in	IN
60025	3072	10	boiling	boiling	NN
60025	3072	11	water	water	NN
60025	3072	12	.	.	.
60025	3073	1	Ten	ten	CD
60025	3073	2	minutes	minute	NNS
60025	3073	3	is	be	VBZ
60025	3073	4	generally	generally	RB
60025	3073	5	sufficient	sufficient	JJ
60025	3073	6	time	time	NN
60025	3073	7	to	to	TO
60025	3073	8	boil	boil	VB
60025	3073	9	spinach	spinach	NN
60025	3073	10	.	.	.
60025	3074	1	Be	be	VB
60025	3074	2	careful	careful	JJ
60025	3074	3	to	to	TO
60025	3074	4	remove	remove	VB
60025	3074	5	the	the	DT
60025	3074	6	scum	scum	NN
60025	3074	7	.	.	.
60025	3075	1	When	when	WRB
60025	3075	2	it	-PRON-	PRP
60025	3075	3	is	be	VBZ
60025	3075	4	quite	quite	RB
60025	3075	5	tender	tender	JJ
60025	3075	6	,	,	,
60025	3075	7	take	take	VB
60025	3075	8	it	-PRON-	PRP
60025	3075	9	up	up	RP
60025	3075	10	,	,	,
60025	3075	11	and	and	CC
60025	3075	12	drain	drain	VB
60025	3075	13	and	and	CC
60025	3075	14	squeeze	squeeze	VB
60025	3075	15	it	-PRON-	PRP
60025	3075	16	well	well	RB
60025	3075	17	.	.	.
60025	3076	1	Chop	chop	VB
60025	3076	2	it	-PRON-	PRP
60025	3076	3	fine	fine	RB
60025	3076	4	,	,	,
60025	3076	5	and	and	CC
60025	3076	6	put	put	VBD
60025	3076	7	it	-PRON-	PRP
60025	3076	8	into	into	IN
60025	3076	9	a	a	DT
60025	3076	10	sauce	sauce	NN
60025	3076	11	-	-	HYPH
60025	3076	12	pan	pan	NN
60025	3076	13	with	with	IN
60025	3076	14	a	a	DT
60025	3076	15	piece	piece	NN
60025	3076	16	of	of	IN
60025	3076	17	butter	butter	NN
60025	3076	18	and	and	CC
60025	3076	19	a	a	DT
60025	3076	20	little	little	JJ
60025	3076	21	pepper	pepper	NN
60025	3076	22	and	and	CC
60025	3076	23	salt	salt	NN
60025	3076	24	.	.	.
60025	3077	1	Set	set	VB
60025	3077	2	it	-PRON-	PRP
60025	3077	3	on	on	IN
60025	3077	4	hot	hot	JJ
60025	3077	5	coals	coal	NNS
60025	3077	6	,	,	,
60025	3077	7	and	and	CC
60025	3077	8	let	let	VB
60025	3077	9	it	-PRON-	PRP
60025	3077	10	stew	stew	VB
60025	3077	11	five	five	CD
60025	3077	12	minutes	minute	NNS
60025	3077	13	,	,	,
60025	3077	14	stirring	stir	VBG
60025	3077	15	it	-PRON-	PRP
60025	3077	16	all	all	PDT
60025	3077	17	the	the	DT
60025	3077	18	time	time	NN
60025	3077	19	.	.	.
60025	3078	1	SPINACH	SPINACH	NNP
60025	3078	2	AND	and	CC
60025	3078	3	EGGS.--Boil	eggs.--boil	VB
60025	3078	4	the	the	DT
60025	3078	5	spinach	spinach	NN
60025	3078	6	as	as	IN
60025	3078	7	above	above	RB
60025	3078	8	,	,	,
60025	3078	9	and	and	CC
60025	3078	10	drain	drain	VB
60025	3078	11	and	and	CC
60025	3078	12	press	press	VB
60025	3078	13	it	-PRON-	PRP
60025	3078	14	,	,	,
60025	3078	15	but	but	CC
60025	3078	16	do	do	VBP
60025	3078	17	not	not	RB
60025	3078	18	chop	chop	VB
60025	3078	19	it	-PRON-	PRP
60025	3078	20	.	.	.
60025	3079	1	Have	have	VBP
60025	3079	2	ready	ready	JJ
60025	3079	3	some	some	DT
60025	3079	4	eggs	egg	NNS
60025	3079	5	poached	poach	VBN
60025	3079	6	as	as	IN
60025	3079	7	follows	follow	VBZ
60025	3079	8	.	.	.
60025	3080	1	Boil	Boil	NNP
60025	3080	2	in	in	IN
60025	3080	3	a	a	DT
60025	3080	4	sauce	sauce	NN
60025	3080	5	-	-	HYPH
60025	3080	6	pan	pan	NN
60025	3080	7	,	,	,
60025	3080	8	and	and	CC
60025	3080	9	skim	skim	VB
60025	3080	10	some	some	DT
60025	3080	11	clear	clear	JJ
60025	3080	12	spring	spring	NN
60025	3080	13	water	water	NN
60025	3080	14	,	,	,
60025	3080	15	adding	add	VBG
60025	3080	16	to	to	IN
60025	3080	17	it	-PRON-	PRP
60025	3080	18	a	a	DT
60025	3080	19	table	table	NN
60025	3080	20	-	-	HYPH
60025	3080	21	spoonful	spoonful	JJ
60025	3080	22	of	of	IN
60025	3080	23	vinegar	vinegar	NN
60025	3080	24	.	.	.
60025	3081	1	Break	break	VB
60025	3081	2	the	the	DT
60025	3081	3	eggs	egg	NNS
60025	3081	4	separately	separately	RB
60025	3081	5	,	,	,
60025	3081	6	and	and	CC
60025	3081	7	having	have	VBG
60025	3081	8	taken	take	VBN
60025	3081	9	the	the	DT
60025	3081	10	sauce	sauce	NN
60025	3081	11	-	-	HYPH
60025	3081	12	pan	pan	NN
60025	3081	13	off	off	IN
60025	3081	14	the	the	DT
60025	3081	15	fire	fire	NN
60025	3081	16	,	,	,
60025	3081	17	slip	slip	VB
60025	3081	18	the	the	DT
60025	3081	19	eggs	egg	NNS
60025	3081	20	one	one	CD
60025	3081	21	at	at	IN
60025	3081	22	a	a	DT
60025	3081	23	time	time	NN
60025	3081	24	into	into	IN
60025	3081	25	it	-PRON-	PRP
60025	3081	26	with	with	IN
60025	3081	27	as	as	RB
60025	3081	28	much	much	JJ
60025	3081	29	dexterity	dexterity	NN
60025	3081	30	as	as	IN
60025	3081	31	you	-PRON-	PRP
60025	3081	32	can	can	MD
60025	3081	33	.	.	.
60025	3082	1	Let	let	VB
60025	3082	2	the	the	DT
60025	3082	3	sauce	sauce	NN
60025	3082	4	-	-	HYPH
60025	3082	5	pan	pan	NN
60025	3082	6	stand	stand	NN
60025	3082	7	by	by	IN
60025	3082	8	the	the	DT
60025	3082	9	side	side	NN
60025	3082	10	of	of	IN
60025	3082	11	the	the	DT
60025	3082	12	fire	fire	NN
60025	3082	13	till	till	IN
60025	3082	14	the	the	DT
60025	3082	15	white	white	NNP
60025	3082	16	is	be	VBZ
60025	3082	17	set	set	VBN
60025	3082	18	,	,	,
60025	3082	19	and	and	CC
60025	3082	20	then	then	RB
60025	3082	21	put	put	VB
60025	3082	22	it	-PRON-	PRP
60025	3082	23	over	over	IN
60025	3082	24	the	the	DT
60025	3082	25	fire	fire	NN
60025	3082	26	for	for	IN
60025	3082	27	two	two	CD
60025	3082	28	minutes	minute	NNS
60025	3082	29	.	.	.
60025	3083	1	The	the	DT
60025	3083	2	yolk	yolk	NN
60025	3083	3	should	should	MD
60025	3083	4	be	be	VB
60025	3083	5	thinly	thinly	RB
60025	3083	6	covered	cover	VBN
60025	3083	7	by	by	IN
60025	3083	8	the	the	DT
60025	3083	9	white	white	NNP
60025	3083	10	.	.	.
60025	3084	1	Take	take	VB
60025	3084	2	them	-PRON-	PRP
60025	3084	3	up	up	RP
60025	3084	4	with	with	IN
60025	3084	5	an	an	DT
60025	3084	6	egg	egg	NN
60025	3084	7	slice	slice	NN
60025	3084	8	,	,	,
60025	3084	9	and	and	CC
60025	3084	10	having	have	VBG
60025	3084	11	trimmed	trim	VBN
60025	3084	12	the	the	DT
60025	3084	13	edges	edge	NNS
60025	3084	14	of	of	IN
60025	3084	15	the	the	DT
60025	3084	16	whites	white	NNS
60025	3084	17	,	,	,
60025	3084	18	lay	lie	VBD
60025	3084	19	the	the	DT
60025	3084	20	eggs	egg	NNS
60025	3084	21	on	on	IN
60025	3084	22	the	the	DT
60025	3084	23	top	top	NN
60025	3084	24	of	of	IN
60025	3084	25	the	the	DT
60025	3084	26	spinach	spinach	NN
60025	3084	27	,	,	,
60025	3084	28	which	which	WDT
60025	3084	29	should	should	MD
60025	3084	30	first	first	RB
60025	3084	31	be	be	VB
60025	3084	32	seasoned	season	VBN
60025	3084	33	with	with	IN
60025	3084	34	pepper	pepper	NN
60025	3084	35	and	and	CC
60025	3084	36	salt	salt	NN
60025	3084	37	and	and	CC
60025	3084	38	a	a	DT
60025	3084	39	little	little	JJ
60025	3084	40	butter	butter	NN
60025	3084	41	,	,	,
60025	3084	42	and	and	CC
60025	3084	43	must	must	MD
60025	3084	44	be	be	VB
60025	3084	45	sent	send	VBN
60025	3084	46	to	to	TO
60025	3084	47	table	table	NN
60025	3084	48	hot	hot	JJ
60025	3084	49	.	.	.
60025	3085	1	TURNIPS	turnip	NNS
60025	3085	2	.	.	.
60025	3086	1	Take	take	VB
60025	3086	2	off	off	RP
60025	3086	3	a	a	DT
60025	3086	4	thick	thick	JJ
60025	3086	5	paring	paring	NN
60025	3086	6	from	from	IN
60025	3086	7	the	the	DT
60025	3086	8	outside	outside	NN
60025	3086	9	,	,	,
60025	3086	10	and	and	CC
60025	3086	11	boil	boil	VB
60025	3086	12	the	the	DT
60025	3086	13	turnips	turnip	NNS
60025	3086	14	gently	gently	RB
60025	3086	15	for	for	IN
60025	3086	16	an	an	DT
60025	3086	17	hour	hour	NN
60025	3086	18	and	and	CC
60025	3086	19	a	a	DT
60025	3086	20	half	half	NN
60025	3086	21	.	.	.
60025	3087	1	Try	try	VB
60025	3087	2	them	-PRON-	PRP
60025	3087	3	with	with	IN
60025	3087	4	a	a	DT
60025	3087	5	fork	fork	NN
60025	3087	6	,	,	,
60025	3087	7	and	and	CC
60025	3087	8	when	when	WRB
60025	3087	9	quite	quite	RB
60025	3087	10	tender	tender	JJ
60025	3087	11	,	,	,
60025	3087	12	take	take	VB
60025	3087	13	them	-PRON-	PRP
60025	3087	14	up	up	RP
60025	3087	15	,	,	,
60025	3087	16	drain	drain	VB
60025	3087	17	them	-PRON-	PRP
60025	3087	18	on	on	IN
60025	3087	19	a	a	DT
60025	3087	20	sieve	sieve	NN
60025	3087	21	,	,	,
60025	3087	22	and	and	CC
60025	3087	23	either	either	CC
60025	3087	24	send	send	VB
60025	3087	25	them	-PRON-	PRP
60025	3087	26	to	to	TO
60025	3087	27	table	table	VB
60025	3087	28	whole	whole	JJ
60025	3087	29	with	with	IN
60025	3087	30	melted	melted	JJ
60025	3087	31	butter	butter	NN
60025	3087	32	,	,	,
60025	3087	33	or	or	CC
60025	3087	34	mash	mash	VB
60025	3087	35	them	-PRON-	PRP
60025	3087	36	in	in	IN
60025	3087	37	a	a	DT
60025	3087	38	cullender	cullender	NN
60025	3087	39	,	,	,
60025	3087	40	(	(	-LRB-
60025	3087	41	pressing	press	VBG
60025	3087	42	and	and	CC
60025	3087	43	squeezing	squeeze	VBG
60025	3087	44	them	-PRON-	PRP
60025	3087	45	well	well	RB
60025	3087	46	;	;	:
60025	3087	47	)	)	-RRB-
60025	3087	48	season	season	NN
60025	3087	49	with	with	IN
60025	3087	50	a	a	DT
60025	3087	51	little	little	JJ
60025	3087	52	pepper	pepper	NN
60025	3087	53	and	and	CC
60025	3087	54	salt	salt	NN
60025	3087	55	,	,	,
60025	3087	56	and	and	CC
60025	3087	57	mix	mix	VB
60025	3087	58	with	with	IN
60025	3087	59	them	-PRON-	PRP
60025	3087	60	a	a	DT
60025	3087	61	very	very	RB
60025	3087	62	small	small	JJ
60025	3087	63	quantity	quantity	NN
60025	3087	64	of	of	IN
60025	3087	65	butter	butter	NN
60025	3087	66	.	.	.
60025	3088	1	Setting	set	VBG
60025	3088	2	in	in	IN
60025	3088	3	the	the	DT
60025	3088	4	sun	sun	NN
60025	3088	5	after	after	IN
60025	3088	6	they	-PRON-	PRP
60025	3088	7	are	be	VBP
60025	3088	8	cooked	cook	VBN
60025	3088	9	,	,	,
60025	3088	10	or	or	CC
60025	3088	11	on	on	IN
60025	3088	12	a	a	DT
60025	3088	13	part	part	NN
60025	3088	14	of	of	IN
60025	3088	15	the	the	DT
60025	3088	16	table	table	NN
60025	3088	17	upon	upon	IN
60025	3088	18	which	which	WDT
60025	3088	19	the	the	DT
60025	3088	20	sun	sun	NN
60025	3088	21	may	may	MD
60025	3088	22	happen	happen	VB
60025	3088	23	to	to	TO
60025	3088	24	shine	shine	VB
60025	3088	25	,	,	,
60025	3088	26	will	will	MD
60025	3088	27	give	give	VB
60025	3088	28	to	to	IN
60025	3088	29	turnips	turnip	NNS
60025	3088	30	a	a	DT
60025	3088	31	singularly	singularly	RB
60025	3088	32	unpleasant	unpleasant	JJ
60025	3088	33	taste	taste	NN
60025	3088	34	,	,	,
60025	3088	35	and	and	CC
60025	3088	36	should	should	MD
60025	3088	37	therefore	therefore	RB
60025	3088	38	be	be	VB
60025	3088	39	avoided	avoid	VBN
60025	3088	40	.	.	.
60025	3089	1	When	when	WRB
60025	3089	2	turnips	turnip	NNS
60025	3089	3	are	be	VBP
60025	3089	4	very	very	RB
60025	3089	5	young	young	JJ
60025	3089	6	,	,	,
60025	3089	7	it	-PRON-	PRP
60025	3089	8	is	be	VBZ
60025	3089	9	customary	customary	JJ
60025	3089	10	to	to	TO
60025	3089	11	serve	serve	VB
60025	3089	12	them	-PRON-	PRP
60025	3089	13	up	up	RP
60025	3089	14	with	with	IN
60025	3089	15	about	about	RB
60025	3089	16	two	two	CD
60025	3089	17	inches	inch	NNS
60025	3089	18	of	of	IN
60025	3089	19	the	the	DT
60025	3089	20	green	green	JJ
60025	3089	21	top	top	NN
60025	3089	22	left	leave	VBD
60025	3089	23	on	on	IN
60025	3089	24	them	-PRON-	PRP
60025	3089	25	.	.	.
60025	3090	1	If	if	IN
60025	3090	2	stewed	stew	VBN
60025	3090	3	with	with	IN
60025	3090	4	meat	meat	NN
60025	3090	5	,	,	,
60025	3090	6	they	-PRON-	PRP
60025	3090	7	should	should	MD
60025	3090	8	be	be	VB
60025	3090	9	sliced	slice	VBN
60025	3090	10	or	or	CC
60025	3090	11	quartered	quarter	VBN
60025	3090	12	.	.	.
60025	3091	1	Mutton	Mutton	NNP
60025	3091	2	,	,	,
60025	3091	3	either	either	CC
60025	3091	4	boiled	boil	VBN
60025	3091	5	or	or	CC
60025	3091	6	roasted	roast	VBN
60025	3091	7	,	,	,
60025	3091	8	should	should	MD
60025	3091	9	always	always	RB
60025	3091	10	be	be	VB
60025	3091	11	accompanied	accompany	VBN
60025	3091	12	by	by	IN
60025	3091	13	turnips	turnip	NNS
60025	3091	14	.	.	.
60025	3092	1	CARROTS	CARROTS	NNP
60025	3092	2	.	.	.
60025	3093	1	Wash	wash	VB
60025	3093	2	and	and	CC
60025	3093	3	scrape	scrape	VB
60025	3093	4	them	-PRON-	PRP
60025	3093	5	well	well	RB
60025	3093	6	.	.	.
60025	3094	1	If	if	IN
60025	3094	2	large	large	JJ
60025	3094	3	cut	cut	VBD
60025	3094	4	them	-PRON-	PRP
60025	3094	5	into	into	IN
60025	3094	6	two	two	CD
60025	3094	7	,	,	,
60025	3094	8	three	three	CD
60025	3094	9	,	,	,
60025	3094	10	or	or	CC
60025	3094	11	four	four	CD
60025	3094	12	pieces	piece	NNS
60025	3094	13	.	.	.
60025	3095	1	Put	put	VB
60025	3095	2	them	-PRON-	PRP
60025	3095	3	into	into	IN
60025	3095	4	boiling	boil	VBG
60025	3095	5	water	water	NN
60025	3095	6	with	with	IN
60025	3095	7	a	a	DT
60025	3095	8	little	little	JJ
60025	3095	9	salt	salt	NN
60025	3095	10	in	in	IN
60025	3095	11	it	-PRON-	PRP
60025	3095	12	.	.	.
60025	3096	1	Full	full	JJ
60025	3096	2	grown	grown	JJ
60025	3096	3	carrots	carrot	NNS
60025	3096	4	will	will	MD
60025	3096	5	require	require	VB
60025	3096	6	three	three	CD
60025	3096	7	hours	hour	NNS
60025	3096	8	'	'	POS
60025	3096	9	boiling	boiling	NN
60025	3096	10	;	;	:
60025	3096	11	smaller	small	JJR
60025	3096	12	ones	one	NNS
60025	3096	13	two	two	CD
60025	3096	14	hours	hour	NNS
60025	3096	15	,	,	,
60025	3096	16	and	and	CC
60025	3096	17	young	young	JJ
60025	3096	18	ones	one	NNS
60025	3096	19	an	an	DT
60025	3096	20	hour	hour	NN
60025	3096	21	.	.	.
60025	3097	1	Try	try	VB
60025	3097	2	them	-PRON-	PRP
60025	3097	3	with	with	IN
60025	3097	4	a	a	DT
60025	3097	5	fork	fork	NN
60025	3097	6	,	,	,
60025	3097	7	and	and	CC
60025	3097	8	when	when	WRB
60025	3097	9	they	-PRON-	PRP
60025	3097	10	are	be	VBP
60025	3097	11	tender	tender	JJ
60025	3097	12	throughout	throughout	IN
60025	3097	13	,	,	,
60025	3097	14	take	take	VB
60025	3097	15	them	-PRON-	PRP
60025	3097	16	up	up	RP
60025	3097	17	and	and	CC
60025	3097	18	dry	dry	VB
60025	3097	19	them	-PRON-	PRP
60025	3097	20	in	in	IN
60025	3097	21	a	a	DT
60025	3097	22	cloth	cloth	NN
60025	3097	23	.	.	.
60025	3098	1	Divide	divide	VB
60025	3098	2	them	-PRON-	PRP
60025	3098	3	in	in	IN
60025	3098	4	pieces	piece	NNS
60025	3098	5	and	and	CC
60025	3098	6	split	split	VBD
60025	3098	7	them	-PRON-	PRP
60025	3098	8	,	,	,
60025	3098	9	or	or	CC
60025	3098	10	cut	cut	VB
60025	3098	11	them	-PRON-	PRP
60025	3098	12	into	into	IN
60025	3098	13	slices	slice	NNS
60025	3098	14	.	.	.
60025	3099	1	Eat	eat	VB
60025	3099	2	them	-PRON-	PRP
60025	3099	3	with	with	IN
60025	3099	4	melted	melted	JJ
60025	3099	5	butter	butter	NN
60025	3099	6	.	.	.
60025	3100	1	They	-PRON-	PRP
60025	3100	2	should	should	MD
60025	3100	3	accompany	accompany	VB
60025	3100	4	boiled	boil	VBN
60025	3100	5	beef	beef	NN
60025	3100	6	or	or	CC
60025	3100	7	mutton	mutton	NN
60025	3100	8	.	.	.
60025	3101	1	PARSNIPS	parsnip	NNS
60025	3101	2	.	.	.
60025	3102	1	Wash	wash	VB
60025	3102	2	,	,	,
60025	3102	3	scrape	scrape	NN
60025	3102	4	and	and	CC
60025	3102	5	split	split	VBD
60025	3102	6	them	-PRON-	PRP
60025	3102	7	.	.	.
60025	3103	1	Put	put	VB
60025	3103	2	them	-PRON-	PRP
60025	3103	3	into	into	IN
60025	3103	4	a	a	DT
60025	3103	5	pot	pot	NN
60025	3103	6	of	of	IN
60025	3103	7	boiling	boiling	NN
60025	3103	8	water	water	NN
60025	3103	9	;	;	:
60025	3103	10	add	add	VB
60025	3103	11	a	a	DT
60025	3103	12	little	little	JJ
60025	3103	13	salt	salt	NN
60025	3103	14	,	,	,
60025	3103	15	and	and	CC
60025	3103	16	boil	boil	VB
60025	3103	17	them	-PRON-	PRP
60025	3103	18	till	till	IN
60025	3103	19	quite	quite	RB
60025	3103	20	tender	tender	NN
60025	3103	21	,	,	,
60025	3103	22	which	which	WDT
60025	3103	23	will	will	MD
60025	3103	24	be	be	VB
60025	3103	25	in	in	IN
60025	3103	26	from	from	IN
60025	3103	27	two	two	CD
60025	3103	28	to	to	TO
60025	3103	29	three	three	CD
60025	3103	30	hours	hour	NNS
60025	3103	31	,	,	,
60025	3103	32	according	accord	VBG
60025	3103	33	to	to	IN
60025	3103	34	their	-PRON-	PRP$
60025	3103	35	size	size	NN
60025	3103	36	.	.	.
60025	3104	1	Dry	Dry	VBD
60025	3104	2	them	-PRON-	PRP
60025	3104	3	in	in	IN
60025	3104	4	a	a	DT
60025	3104	5	cloth	cloth	NN
60025	3104	6	when	when	WRB
60025	3104	7	done	do	VBN
60025	3104	8	,	,	,
60025	3104	9	and	and	CC
60025	3104	10	pour	pour	VB
60025	3104	11	melted	melted	JJ
60025	3104	12	butter	butter	NN
60025	3104	13	over	over	IN
60025	3104	14	them	-PRON-	PRP
60025	3104	15	in	in	IN
60025	3104	16	the	the	DT
60025	3104	17	dish	dish	NN
60025	3104	18	.	.	.
60025	3105	1	Serve	serve	VB
60025	3105	2	them	-PRON-	PRP
60025	3105	3	up	up	RP
60025	3105	4	with	with	IN
60025	3105	5	any	any	DT
60025	3105	6	sort	sort	NN
60025	3105	7	of	of	IN
60025	3105	8	boiled	boil	VBN
60025	3105	9	meat	meat	NN
60025	3105	10	,	,	,
60025	3105	11	or	or	CC
60025	3105	12	with	with	IN
60025	3105	13	salt	salt	NN
60025	3105	14	cod	cod	NN
60025	3105	15	.	.	.
60025	3106	1	Parsnips	parsnip	NNS
60025	3106	2	are	be	VBP
60025	3106	3	very	very	RB
60025	3106	4	good	good	JJ
60025	3106	5	baked	baked	JJ
60025	3106	6	or	or	CC
60025	3106	7	stewed	stew	VBN
60025	3106	8	with	with	IN
60025	3106	9	meat	meat	NN
60025	3106	10	.	.	.
60025	3107	1	RUSSIAN	russian	JJ
60025	3107	2	OR	or	CC
60025	3107	3	SWEDISH	swedish	JJ
60025	3107	4	TURNIPS	turnip	NNS
60025	3107	5	.	.	.
60025	3108	1	This	this	DT
60025	3108	2	turnip	turnip	NN
60025	3108	3	(	(	-LRB-
60025	3108	4	the	the	DT
60025	3108	5	Ruta	Ruta	NNP
60025	3108	6	Baga	Baga	NNP
60025	3108	7	)	)	-RRB-
60025	3108	8	is	be	VBZ
60025	3108	9	very	very	RB
60025	3108	10	large	large	JJ
60025	3108	11	and	and	CC
60025	3108	12	of	of	IN
60025	3108	13	a	a	DT
60025	3108	14	reddish	reddish	JJ
60025	3108	15	yellow	yellow	JJ
60025	3108	16	colour	colour	NN
60025	3108	17	;	;	:
60025	3108	18	they	-PRON-	PRP
60025	3108	19	are	be	VBP
60025	3108	20	generally	generally	RB
60025	3108	21	much	much	RB
60025	3108	22	liked	like	VBN
60025	3108	23	.	.	.
60025	3109	1	Take	take	VB
60025	3109	2	off	off	RP
60025	3109	3	a	a	DT
60025	3109	4	thick	thick	JJ
60025	3109	5	paring	paring	NN
60025	3109	6	,	,	,
60025	3109	7	cut	cut	VB
60025	3109	8	the	the	DT
60025	3109	9	turnips	turnip	NNS
60025	3109	10	into	into	IN
60025	3109	11	large	large	JJ
60025	3109	12	pieces	piece	NNS
60025	3109	13	,	,	,
60025	3109	14	or	or	CC
60025	3109	15	thick	thick	JJ
60025	3109	16	slices	slice	NNS
60025	3109	17	,	,	,
60025	3109	18	and	and	CC
60025	3109	19	lay	lie	VBD
60025	3109	20	them	-PRON-	PRP
60025	3109	21	awhile	awhile	RB
60025	3109	22	in	in	IN
60025	3109	23	cold	cold	JJ
60025	3109	24	water	water	NN
60025	3109	25	.	.	.
60025	3110	1	Then	then	RB
60025	3110	2	boil	boil	VB
60025	3110	3	them	-PRON-	PRP
60025	3110	4	gently	gently	RB
60025	3110	5	about	about	IN
60025	3110	6	two	two	CD
60025	3110	7	hours	hour	NNS
60025	3110	8	,	,	,
60025	3110	9	or	or	CC
60025	3110	10	till	till	IN
60025	3110	11	they	-PRON-	PRP
60025	3110	12	are	be	VBP
60025	3110	13	quite	quite	RB
60025	3110	14	soft	soft	JJ
60025	3110	15	.	.	.
60025	3111	1	When	when	WRB
60025	3111	2	done	do	VBN
60025	3111	3	,	,	,
60025	3111	4	drain	drain	VB
60025	3111	5	,	,	,
60025	3111	6	squeeze	squeeze	NN
60025	3111	7	and	and	CC
60025	3111	8	mash	mash	VB
60025	3111	9	them	-PRON-	PRP
60025	3111	10	,	,	,
60025	3111	11	and	and	CC
60025	3111	12	season	season	VB
60025	3111	13	them	-PRON-	PRP
60025	3111	14	with	with	IN
60025	3111	15	pepper	pepper	NN
60025	3111	16	and	and	CC
60025	3111	17	salt	salt	NN
60025	3111	18	,	,	,
60025	3111	19	and	and	CC
60025	3111	20	a	a	DT
60025	3111	21	very	very	RB
60025	3111	22	little	little	JJ
60025	3111	23	butter	butter	NN
60025	3111	24	.	.	.
60025	3112	1	Take	take	VB
60025	3112	2	care	care	NN
60025	3112	3	not	not	RB
60025	3112	4	to	to	TO
60025	3112	5	set	set	VB
60025	3112	6	them	-PRON-	PRP
60025	3112	7	in	in	IN
60025	3112	8	a	a	DT
60025	3112	9	part	part	NN
60025	3112	10	of	of	IN
60025	3112	11	the	the	DT
60025	3112	12	table	table	NN
60025	3112	13	where	where	WRB
60025	3112	14	the	the	DT
60025	3112	15	sun	sun	NN
60025	3112	16	comes	come	VBZ
60025	3112	17	,	,	,
60025	3112	18	as	as	IN
60025	3112	19	it	-PRON-	PRP
60025	3112	20	will	will	MD
60025	3112	21	spoil	spoil	VB
60025	3112	22	the	the	DT
60025	3112	23	taste	taste	NN
60025	3112	24	.	.	.
60025	3113	1	Russian	russian	JJ
60025	3113	2	turnips	turnip	NNS
60025	3113	3	should	should	MD
60025	3113	4	always	always	RB
60025	3113	5	be	be	VB
60025	3113	6	mashed	mash	VBN
60025	3113	7	.	.	.
60025	3114	1	SQUASHES	SQUASHES	NNP
60025	3114	2	OR	or	CC
60025	3114	3	CYMLINGS	cymling	NNS
60025	3114	4	.	.	.
60025	3115	1	The	the	DT
60025	3115	2	green	green	JJ
60025	3115	3	or	or	CC
60025	3115	4	summer	summer	NN
60025	3115	5	squash	squash	NN
60025	3115	6	is	be	VBZ
60025	3115	7	best	good	JJS
60025	3115	8	when	when	WRB
60025	3115	9	the	the	DT
60025	3115	10	outside	outside	NN
60025	3115	11	is	be	VBZ
60025	3115	12	beginning	begin	VBG
60025	3115	13	to	to	TO
60025	3115	14	turn	turn	VB
60025	3115	15	yellow	yellow	JJ
60025	3115	16	,	,	,
60025	3115	17	as	as	IN
60025	3115	18	it	-PRON-	PRP
60025	3115	19	is	be	VBZ
60025	3115	20	then	then	RB
60025	3115	21	less	less	RBR
60025	3115	22	watery	watery	JJ
60025	3115	23	and	and	CC
60025	3115	24	insipid	insipid	JJ
60025	3115	25	than	than	IN
60025	3115	26	when	when	WRB
60025	3115	27	younger	young	JJR
60025	3115	28	.	.	.
60025	3116	1	Wash	wash	VB
60025	3116	2	them	-PRON-	PRP
60025	3116	3	,	,	,
60025	3116	4	cut	cut	VB
60025	3116	5	them	-PRON-	PRP
60025	3116	6	into	into	IN
60025	3116	7	pieces	piece	NNS
60025	3116	8	,	,	,
60025	3116	9	and	and	CC
60025	3116	10	take	take	VB
60025	3116	11	out	out	RP
60025	3116	12	the	the	DT
60025	3116	13	seeds	seed	NNS
60025	3116	14	.	.	.
60025	3117	1	Boil	boil	VB
60025	3117	2	them	-PRON-	PRP
60025	3117	3	about	about	RB
60025	3117	4	three	three	CD
60025	3117	5	quarters	quarter	NNS
60025	3117	6	of	of	IN
60025	3117	7	an	an	DT
60025	3117	8	hour	hour	NN
60025	3117	9	,	,	,
60025	3117	10	or	or	CC
60025	3117	11	till	till	IN
60025	3117	12	quite	quite	RB
60025	3117	13	tender	tender	NN
60025	3117	14	.	.	.
60025	3118	1	When	when	WRB
60025	3118	2	done	do	VBN
60025	3118	3	,	,	,
60025	3118	4	drain	drain	VB
60025	3118	5	and	and	CC
60025	3118	6	squeeze	squeeze	VB
60025	3118	7	them	-PRON-	PRP
60025	3118	8	well	well	RB
60025	3118	9	till	till	IN
60025	3118	10	you	-PRON-	PRP
60025	3118	11	have	have	VBP
60025	3118	12	pressed	press	VBN
60025	3118	13	out	out	RP
60025	3118	14	all	all	PDT
60025	3118	15	the	the	DT
60025	3118	16	water	water	NN
60025	3118	17	;	;	:
60025	3118	18	mash	mash	VB
60025	3118	19	them	-PRON-	PRP
60025	3118	20	with	with	IN
60025	3118	21	a	a	DT
60025	3118	22	little	little	JJ
60025	3118	23	butter	butter	NN
60025	3118	24	,	,	,
60025	3118	25	pepper	pepper	NN
60025	3118	26	and	and	CC
60025	3118	27	salt	salt	NN
60025	3118	28	.	.	.
60025	3119	1	Then	then	RB
60025	3119	2	put	put	VB
60025	3119	3	the	the	DT
60025	3119	4	squash	squash	NN
60025	3119	5	thus	thus	RB
60025	3119	6	prepared	prepare	VBD
60025	3119	7	into	into	IN
60025	3119	8	a	a	DT
60025	3119	9	stew	stew	NN
60025	3119	10	-	-	HYPH
60025	3119	11	pan	pan	NN
60025	3119	12	,	,	,
60025	3119	13	set	set	VBD
60025	3119	14	it	-PRON-	PRP
60025	3119	15	on	on	IN
60025	3119	16	hot	hot	JJ
60025	3119	17	coals	coal	NNS
60025	3119	18	,	,	,
60025	3119	19	and	and	CC
60025	3119	20	stir	stir	VB
60025	3119	21	it	-PRON-	PRP
60025	3119	22	very	very	RB
60025	3119	23	frequently	frequently	RB
60025	3119	24	till	till	IN
60025	3119	25	it	-PRON-	PRP
60025	3119	26	becomes	become	VBZ
60025	3119	27	dry	dry	JJ
60025	3119	28	.	.	.
60025	3120	1	Take	take	VB
60025	3120	2	care	care	NN
60025	3120	3	not	not	RB
60025	3120	4	to	to	TO
60025	3120	5	let	let	VB
60025	3120	6	it	-PRON-	PRP
60025	3120	7	burn	burn	VB
60025	3120	8	.	.	.
60025	3121	1	WINTER	WINTER	NNP
60025	3121	2	SQUASH	SQUASH	NNP
60025	3121	3	,	,	,
60025	3121	4	OR	or	CC
60025	3121	5	CASHAW	CASHAW	NNP
60025	3121	6	.	.	.
60025	3122	1	This	this	DT
60025	3122	2	is	be	VBZ
60025	3122	3	much	much	RB
60025	3122	4	finer	fine	JJR
60025	3122	5	than	than	IN
60025	3122	6	the	the	DT
60025	3122	7	summer	summer	NN
60025	3122	8	squash	squash	VBP
60025	3122	9	.	.	.
60025	3123	1	It	-PRON-	PRP
60025	3123	2	is	be	VBZ
60025	3123	3	fit	fit	JJ
60025	3123	4	to	to	TO
60025	3123	5	eat	eat	VB
60025	3123	6	in	in	IN
60025	3123	7	August	August	NNP
60025	3123	8	,	,	,
60025	3123	9	and	and	CC
60025	3123	10	,	,	,
60025	3123	11	in	in	IN
60025	3123	12	a	a	DT
60025	3123	13	dry	dry	JJ
60025	3123	14	warm	warm	JJ
60025	3123	15	place	place	NN
60025	3123	16	,	,	,
60025	3123	17	can	can	MD
60025	3123	18	be	be	VB
60025	3123	19	kept	keep	VBN
60025	3123	20	well	well	RB
60025	3123	21	all	all	DT
60025	3123	22	winter	winter	NN
60025	3123	23	.	.	.
60025	3124	1	The	the	DT
60025	3124	2	colour	colour	NN
60025	3124	3	is	be	VBZ
60025	3124	4	a	a	DT
60025	3124	5	very	very	RB
60025	3124	6	bright	bright	JJ
60025	3124	7	yellow	yellow	NN
60025	3124	8	.	.	.
60025	3125	1	Pare	pare	VB
60025	3125	2	it	-PRON-	PRP
60025	3125	3	,	,	,
60025	3125	4	take	take	VB
60025	3125	5	out	out	RP
60025	3125	6	the	the	DT
60025	3125	7	seeds	seed	NNS
60025	3125	8	,	,	,
60025	3125	9	cut	cut	VB
60025	3125	10	it	-PRON-	PRP
60025	3125	11	in	in	IN
60025	3125	12	pieces	piece	NNS
60025	3125	13	,	,	,
60025	3125	14	and	and	CC
60025	3125	15	stew	stew	VB
60025	3125	16	it	-PRON-	PRP
60025	3125	17	slowly	slowly	RB
60025	3125	18	till	till	IN
60025	3125	19	quite	quite	RB
60025	3125	20	soft	soft	JJ
60025	3125	21	,	,	,
60025	3125	22	in	in	IN
60025	3125	23	a	a	DT
60025	3125	24	very	very	RB
60025	3125	25	little	little	JJ
60025	3125	26	water	water	NN
60025	3125	27	.	.	.
60025	3126	1	Afterwards	afterwards	RB
60025	3126	2	drain	drain	VBP
60025	3126	3	,	,	,
60025	3126	4	squeeze	squeeze	VBP
60025	3126	5	,	,	,
60025	3126	6	and	and	CC
60025	3126	7	press	press	VB
60025	3126	8	it	-PRON-	PRP
60025	3126	9	well	well	RB
60025	3126	10	,	,	,
60025	3126	11	and	and	CC
60025	3126	12	mash	mash	VB
60025	3126	13	it	-PRON-	PRP
60025	3126	14	with	with	IN
60025	3126	15	a	a	DT
60025	3126	16	very	very	RB
60025	3126	17	little	little	JJ
60025	3126	18	butter	butter	NN
60025	3126	19	,	,	,
60025	3126	20	pepper	pepper	NN
60025	3126	21	and	and	CC
60025	3126	22	salt	salt	NN
60025	3126	23	.	.	.
60025	3127	1	PUMPKIN	PUMPKIN	NNP
60025	3127	2	.	.	.
60025	3128	1	Deep	deep	JJ
60025	3128	2	coloured	coloured	JJ
60025	3128	3	pumpkins	pumpkin	NNS
60025	3128	4	are	be	VBP
60025	3128	5	generally	generally	RB
60025	3128	6	the	the	DT
60025	3128	7	best	good	JJS
60025	3128	8	.	.	.
60025	3129	1	In	in	IN
60025	3129	2	a	a	DT
60025	3129	3	dry	dry	JJ
60025	3129	4	warm	warm	JJ
60025	3129	5	place	place	NN
60025	3129	6	they	-PRON-	PRP
60025	3129	7	can	can	MD
60025	3129	8	be	be	VB
60025	3129	9	kept	keep	VBN
60025	3129	10	perfectly	perfectly	RB
60025	3129	11	good	good	JJ
60025	3129	12	all	all	DT
60025	3129	13	winter	winter	NN
60025	3129	14	.	.	.
60025	3130	1	When	when	WRB
60025	3130	2	you	-PRON-	PRP
60025	3130	3	prepare	prepare	VBP
60025	3130	4	to	to	TO
60025	3130	5	stew	stew	VB
60025	3130	6	a	a	DT
60025	3130	7	pumpkin	pumpkin	NN
60025	3130	8	,	,	,
60025	3130	9	cut	cut	VB
60025	3130	10	it	-PRON-	PRP
60025	3130	11	in	in	IN
60025	3130	12	half	half	NN
60025	3130	13	and	and	CC
60025	3130	14	take	take	VB
60025	3130	15	out	out	RP
60025	3130	16	all	all	PDT
60025	3130	17	the	the	DT
60025	3130	18	seeds	seed	NNS
60025	3130	19	.	.	.
60025	3131	1	Then	then	RB
60025	3131	2	cut	cut	VB
60025	3131	3	it	-PRON-	PRP
60025	3131	4	in	in	IN
60025	3131	5	thick	thick	JJ
60025	3131	6	slices	slice	NNS
60025	3131	7	,	,	,
60025	3131	8	and	and	CC
60025	3131	9	pare	pare	VB
60025	3131	10	them	-PRON-	PRP
60025	3131	11	.	.	.
60025	3132	1	Put	put	VB
60025	3132	2	it	-PRON-	PRP
60025	3132	3	into	into	IN
60025	3132	4	a	a	DT
60025	3132	5	pot	pot	NN
60025	3132	6	with	with	IN
60025	3132	7	a	a	DT
60025	3132	8	very	very	RB
60025	3132	9	little	little	JJ
60025	3132	10	water	water	NN
60025	3132	11	,	,	,
60025	3132	12	and	and	CC
60025	3132	13	stew	stew	VB
60025	3132	14	it	-PRON-	PRP
60025	3132	15	gently	gently	RB
60025	3132	16	for	for	IN
60025	3132	17	an	an	DT
60025	3132	18	hour	hour	NN
60025	3132	19	,	,	,
60025	3132	20	or	or	CC
60025	3132	21	till	till	IN
60025	3132	22	soft	soft	JJ
60025	3132	23	enough	enough	RB
60025	3132	24	to	to	TO
60025	3132	25	mash	mash	NN
60025	3132	26	.	.	.
60025	3133	1	Then	then	RB
60025	3133	2	take	take	VB
60025	3133	3	it	-PRON-	PRP
60025	3133	4	out	out	RP
60025	3133	5	,	,	,
60025	3133	6	drain	drain	VB
60025	3133	7	,	,	,
60025	3133	8	and	and	CC
60025	3133	9	squeeze	squeeze	VB
60025	3133	10	it	-PRON-	PRP
60025	3133	11	till	till	IN
60025	3133	12	it	-PRON-	PRP
60025	3133	13	is	be	VBZ
60025	3133	14	as	as	RB
60025	3133	15	dry	dry	JJ
60025	3133	16	as	as	IN
60025	3133	17	you	-PRON-	PRP
60025	3133	18	can	can	MD
60025	3133	19	get	get	VB
60025	3133	20	it	-PRON-	PRP
60025	3133	21	.	.	.
60025	3134	1	Afterwards	afterwards	RB
60025	3134	2	mash	mash	VB
60025	3134	3	it	-PRON-	PRP
60025	3134	4	,	,	,
60025	3134	5	adding	add	VBG
60025	3134	6	a	a	DT
60025	3134	7	little	little	JJ
60025	3134	8	pepper	pepper	NN
60025	3134	9	and	and	CC
60025	3134	10	salt	salt	NN
60025	3134	11	,	,	,
60025	3134	12	and	and	CC
60025	3134	13	a	a	DT
60025	3134	14	very	very	RB
60025	3134	15	little	little	JJ
60025	3134	16	butter	butter	NN
60025	3134	17	.	.	.
60025	3135	1	Pumpkin	pumpkin	NN
60025	3135	2	is	be	VBZ
60025	3135	3	frequently	frequently	RB
60025	3135	4	stewed	stew	VBN
60025	3135	5	with	with	IN
60025	3135	6	fresh	fresh	JJ
60025	3135	7	beef	beef	NN
60025	3135	8	or	or	CC
60025	3135	9	fresh	fresh	JJ
60025	3135	10	pork	pork	NN
60025	3135	11	.	.	.
60025	3136	1	The	the	DT
60025	3136	2	water	water	NN
60025	3136	3	in	in	IN
60025	3136	4	which	which	WDT
60025	3136	5	pumpkin	pumpkin	NN
60025	3136	6	has	have	VBZ
60025	3136	7	been	be	VBN
60025	3136	8	boiled	boil	VBN
60025	3136	9	,	,	,
60025	3136	10	is	be	VBZ
60025	3136	11	said	say	VBN
60025	3136	12	to	to	TO
60025	3136	13	be	be	VB
60025	3136	14	very	very	RB
60025	3136	15	good	good	JJ
60025	3136	16	to	to	TO
60025	3136	17	mix	mix	VB
60025	3136	18	bread	bread	NN
60025	3136	19	with	with	IN
60025	3136	20	,	,	,
60025	3136	21	it	-PRON-	PRP
60025	3136	22	having	have	VBG
60025	3136	23	a	a	DT
60025	3136	24	tendency	tendency	NN
60025	3136	25	to	to	TO
60025	3136	26	improve	improve	VB
60025	3136	27	it	-PRON-	PRP
60025	3136	28	in	in	IN
60025	3136	29	sweetness	sweetness	NN
60025	3136	30	and	and	CC
60025	3136	31	to	to	TO
60025	3136	32	keep	keep	VB
60025	3136	33	it	-PRON-	PRP
60025	3136	34	moist	moist	JJ
60025	3136	35	.	.	.
60025	3137	1	HOMINY	HOMINY	NNP
60025	3137	2	.	.	.
60025	3138	1	Wash	wash	VB
60025	3138	2	the	the	DT
60025	3138	3	hominy	hominy	JJ
60025	3138	4	very	very	RB
60025	3138	5	clean	clean	JJ
60025	3138	6	through	through	IN
60025	3138	7	three	three	CD
60025	3138	8	or	or	CC
60025	3138	9	four	four	CD
60025	3138	10	waters	water	NNS
60025	3138	11	.	.	.
60025	3139	1	Then	then	RB
60025	3139	2	put	put	VB
60025	3139	3	it	-PRON-	PRP
60025	3139	4	into	into	IN
60025	3139	5	a	a	DT
60025	3139	6	pot	pot	NN
60025	3139	7	(	(	-LRB-
60025	3139	8	allowing	allow	VBG
60025	3139	9	two	two	CD
60025	3139	10	quarts	quart	NNS
60025	3139	11	of	of	IN
60025	3139	12	water	water	NN
60025	3139	13	to	to	IN
60025	3139	14	one	one	CD
60025	3139	15	quart	quart	NN
60025	3139	16	of	of	IN
60025	3139	17	hominy	hominy	NNP
60025	3139	18	)	)	-RRB-
60025	3139	19	and	and	CC
60025	3139	20	boil	boil	VB
60025	3139	21	it	-PRON-	PRP
60025	3139	22	slowly	slowly	RB
60025	3139	23	five	five	CD
60025	3139	24	hours	hour	NNS
60025	3139	25	.	.	.
60025	3140	1	When	when	WRB
60025	3140	2	done	do	VBN
60025	3140	3	,	,	,
60025	3140	4	take	take	VB
60025	3140	5	it	-PRON-	PRP
60025	3140	6	up	up	RP
60025	3140	7	,	,	,
60025	3140	8	and	and	CC
60025	3140	9	drain	drain	VB
60025	3140	10	the	the	DT
60025	3140	11	liquid	liquid	NN
60025	3140	12	from	from	IN
60025	3140	13	it	-PRON-	PRP
60025	3140	14	through	through	IN
60025	3140	15	a	a	DT
60025	3140	16	cullender	cullender	NN
60025	3140	17	.	.	.
60025	3141	1	Put	put	VB
60025	3141	2	the	the	DT
60025	3141	3	hominy	hominy	NN
60025	3141	4	into	into	IN
60025	3141	5	a	a	DT
60025	3141	6	deep	deep	JJ
60025	3141	7	dish	dish	NN
60025	3141	8	,	,	,
60025	3141	9	and	and	CC
60025	3141	10	stir	stir	VB
60025	3141	11	into	into	IN
60025	3141	12	it	-PRON-	PRP
60025	3141	13	a	a	DT
60025	3141	14	small	small	JJ
60025	3141	15	piece	piece	NN
60025	3141	16	of	of	IN
60025	3141	17	fresh	fresh	JJ
60025	3141	18	butter	butter	NN
60025	3141	19	.	.	.
60025	3142	1	The	the	DT
60025	3142	2	small	small	JJ
60025	3142	3	grained	grain	VBN
60025	3142	4	hominy	hominy	NNP
60025	3142	5	is	be	VBZ
60025	3142	6	boiled	boil	VBN
60025	3142	7	in	in	IN
60025	3142	8	rather	rather	RB
60025	3142	9	less	less	JJR
60025	3142	10	water	water	NN
60025	3142	11	,	,	,
60025	3142	12	and	and	CC
60025	3142	13	generally	generally	RB
60025	3142	14	eaten	eat	VBN
60025	3142	15	with	with	IN
60025	3142	16	butter	butter	NN
60025	3142	17	and	and	CC
60025	3142	18	sugar	sugar	NN
60025	3142	19	.	.	.
60025	3143	1	INDIAN	INDIAN	NNP
60025	3143	2	CORN	CORN	NNP
60025	3143	3	.	.	.
60025	3144	1	Corn	corn	NN
60025	3144	2	for	for	IN
60025	3144	3	boiling	boil	VBG
60025	3144	4	should	should	MD
60025	3144	5	be	be	VB
60025	3144	6	full	full	JJ
60025	3144	7	grown	grow	VBN
60025	3144	8	but	but	CC
60025	3144	9	young	young	JJ
60025	3144	10	and	and	CC
60025	3144	11	tender	tender	JJ
60025	3144	12	.	.	.
60025	3145	1	When	when	WRB
60025	3145	2	the	the	DT
60025	3145	3	grains	grain	NNS
60025	3145	4	become	become	VBP
60025	3145	5	yellow	yellow	JJ
60025	3145	6	it	-PRON-	PRP
60025	3145	7	is	be	VBZ
60025	3145	8	too	too	RB
60025	3145	9	old	old	JJ
60025	3145	10	.	.	.
60025	3146	1	Strip	strip	VB
60025	3146	2	it	-PRON-	PRP
60025	3146	3	of	of	IN
60025	3146	4	the	the	DT
60025	3146	5	outside	outside	JJ
60025	3146	6	leaves	leave	NNS
60025	3146	7	and	and	CC
60025	3146	8	the	the	DT
60025	3146	9	silk	silk	NN
60025	3146	10	,	,	,
60025	3146	11	but	but	CC
60025	3146	12	let	let	VB
60025	3146	13	the	the	DT
60025	3146	14	inner	inner	JJ
60025	3146	15	leaves	leave	NNS
60025	3146	16	remain	remain	VBP
60025	3146	17	,	,	,
60025	3146	18	as	as	IN
60025	3146	19	they	-PRON-	PRP
60025	3146	20	will	will	MD
60025	3146	21	keep	keep	VB
60025	3146	22	in	in	IN
60025	3146	23	the	the	DT
60025	3146	24	sweetness	sweetness	NN
60025	3146	25	.	.	.
60025	3147	1	Put	put	VB
60025	3147	2	it	-PRON-	PRP
60025	3147	3	into	into	IN
60025	3147	4	a	a	DT
60025	3147	5	large	large	JJ
60025	3147	6	pot	pot	NN
60025	3147	7	with	with	IN
60025	3147	8	plenty	plenty	NN
60025	3147	9	of	of	IN
60025	3147	10	water	water	NN
60025	3147	11	,	,	,
60025	3147	12	and	and	CC
60025	3147	13	boil	boil	VB
60025	3147	14	it	-PRON-	PRP
60025	3147	15	rather	rather	RB
60025	3147	16	fast	fast	VBP
60025	3147	17	for	for	IN
60025	3147	18	half	half	PDT
60025	3147	19	an	an	DT
60025	3147	20	hour	hour	NN
60025	3147	21	.	.	.
60025	3148	1	When	when	WRB
60025	3148	2	done	do	VBN
60025	3148	3	,	,	,
60025	3148	4	drain	drain	VB
60025	3148	5	off	off	RP
60025	3148	6	the	the	DT
60025	3148	7	water	water	NN
60025	3148	8	,	,	,
60025	3148	9	and	and	CC
60025	3148	10	remove	remove	VB
60025	3148	11	the	the	DT
60025	3148	12	leaves	leave	NNS
60025	3148	13	.	.	.
60025	3149	1	You	-PRON-	PRP
60025	3149	2	may	may	MD
60025	3149	3	either	either	RB
60025	3149	4	lay	lay	VB
60025	3149	5	the	the	DT
60025	3149	6	ears	ear	NNS
60025	3149	7	on	on	IN
60025	3149	8	a	a	DT
60025	3149	9	large	large	JJ
60025	3149	10	flat	flat	JJ
60025	3149	11	dish	dish	NN
60025	3149	12	and	and	CC
60025	3149	13	send	send	VB
60025	3149	14	them	-PRON-	PRP
60025	3149	15	to	to	TO
60025	3149	16	table	table	VB
60025	3149	17	whole	whole	RB
60025	3149	18	,	,	,
60025	3149	19	or	or	CC
60025	3149	20	broken	break	VBN
60025	3149	21	in	in	IN
60025	3149	22	half	half	DT
60025	3149	23	;	;	:
60025	3149	24	or	or	CC
60025	3149	25	you	-PRON-	PRP
60025	3149	26	may	may	MD
60025	3149	27	cut	cut	VB
60025	3149	28	all	all	PDT
60025	3149	29	the	the	DT
60025	3149	30	corn	corn	NN
60025	3149	31	off	off	IN
60025	3149	32	the	the	DT
60025	3149	33	cob	cob	NN
60025	3149	34	,	,	,
60025	3149	35	and	and	CC
60025	3149	36	serve	serve	VB
60025	3149	37	it	-PRON-	PRP
60025	3149	38	up	up	RP
60025	3149	39	in	in	IN
60025	3149	40	a	a	DT
60025	3149	41	deep	deep	JJ
60025	3149	42	dish	dish	NN
60025	3149	43	,	,	,
60025	3149	44	mixed	mix	VBN
60025	3149	45	with	with	IN
60025	3149	46	butter	butter	NN
60025	3149	47	,	,	,
60025	3149	48	pepper	pepper	NN
60025	3149	49	and	and	CC
60025	3149	50	salt	salt	NN
60025	3149	51	.	.	.
60025	3150	1	MOCK	MOCK	NNP
60025	3150	2	OYSTERS	oyster	NNS
60025	3150	3	OF	of	IN
60025	3150	4	CORN	corn	NN
60025	3150	5	.	.	.
60025	3151	1	Take	take	VB
60025	3151	2	a	a	DT
60025	3151	3	dozen	dozen	NN
60025	3151	4	and	and	CC
60025	3151	5	a	a	DT
60025	3151	6	half	half	NN
60025	3151	7	ears	ear	NNS
60025	3151	8	of	of	IN
60025	3151	9	large	large	JJ
60025	3151	10	young	young	JJ
60025	3151	11	corn	corn	NN
60025	3151	12	,	,	,
60025	3151	13	and	and	CC
60025	3151	14	grate	grate	VB
60025	3151	15	all	all	PDT
60025	3151	16	the	the	DT
60025	3151	17	grains	grain	NNS
60025	3151	18	off	off	IN
60025	3151	19	the	the	DT
60025	3151	20	cob	cob	NN
60025	3151	21	as	as	RB
60025	3151	22	fine	fine	RB
60025	3151	23	as	as	IN
60025	3151	24	possible	possible	JJ
60025	3151	25	.	.	.
60025	3152	1	Mix	mix	VB
60025	3152	2	with	with	IN
60025	3152	3	the	the	DT
60025	3152	4	grated	grate	VBN
60025	3152	5	corn	corn	NN
60025	3152	6	three	three	CD
60025	3152	7	large	large	JJ
60025	3152	8	table	table	NN
60025	3152	9	-	-	HYPH
60025	3152	10	spoonfuls	spoonful	NNS
60025	3152	11	of	of	IN
60025	3152	12	sifted	sift	VBN
60025	3152	13	flour	flour	NN
60025	3152	14	,	,	,
60025	3152	15	the	the	DT
60025	3152	16	yolks	yolk	NNS
60025	3152	17	of	of	IN
60025	3152	18	six	six	CD
60025	3152	19	eggs	egg	NNS
60025	3152	20	well	well	RB
60025	3152	21	beaten	beat	VBN
60025	3152	22	.	.	.
60025	3153	1	Let	let	VB
60025	3153	2	all	all	DT
60025	3153	3	be	be	VB
60025	3153	4	well	well	RB
60025	3153	5	incorporated	incorporate	VBN
60025	3153	6	by	by	IN
60025	3153	7	hard	hard	JJ
60025	3153	8	beating	beating	NN
60025	3153	9	.	.	.
60025	3154	1	Have	have	VBP
60025	3154	2	ready	ready	JJ
60025	3154	3	in	in	IN
60025	3154	4	a	a	DT
60025	3154	5	frying	frying	JJ
60025	3154	6	-	-	HYPH
60025	3154	7	pan	pan	NN
60025	3154	8	an	an	DT
60025	3154	9	equal	equal	JJ
60025	3154	10	proportion	proportion	NN
60025	3154	11	of	of	IN
60025	3154	12	lard	lard	NN
60025	3154	13	and	and	CC
60025	3154	14	fresh	fresh	JJ
60025	3154	15	butter	butter	NN
60025	3154	16	.	.	.
60025	3155	1	Hold	hold	VB
60025	3155	2	it	-PRON-	PRP
60025	3155	3	over	over	IN
60025	3155	4	the	the	DT
60025	3155	5	fire	fire	NN
60025	3155	6	till	till	IN
60025	3155	7	it	-PRON-	PRP
60025	3155	8	is	be	VBZ
60025	3155	9	boiling	boil	VBG
60025	3155	10	hot	hot	JJ
60025	3155	11	,	,	,
60025	3155	12	and	and	CC
60025	3155	13	then	then	RB
60025	3155	14	put	put	VBD
60025	3155	15	in	in	RP
60025	3155	16	portions	portion	NNS
60025	3155	17	of	of	IN
60025	3155	18	the	the	DT
60025	3155	19	mixture	mixture	NN
60025	3155	20	as	as	RB
60025	3155	21	nearly	nearly	RB
60025	3155	22	as	as	IN
60025	3155	23	possible	possible	JJ
60025	3155	24	in	in	IN
60025	3155	25	shape	shape	NN
60025	3155	26	and	and	CC
60025	3155	27	size	size	NN
60025	3155	28	like	like	IN
60025	3155	29	fried	fried	JJ
60025	3155	30	oysters	oyster	NNS
60025	3155	31	.	.	.
60025	3156	1	Fry	fry	PRP
60025	3156	2	them	-PRON-	PRP
60025	3156	3	brown	brown	VBD
60025	3156	4	,	,	,
60025	3156	5	and	and	CC
60025	3156	6	send	send	VB
60025	3156	7	them	-PRON-	PRP
60025	3156	8	to	to	TO
60025	3156	9	table	table	VB
60025	3156	10	hot	hot	JJ
60025	3156	11	.	.	.
60025	3157	1	They	-PRON-	PRP
60025	3157	2	should	should	MD
60025	3157	3	be	be	VB
60025	3157	4	near	near	IN
60025	3157	5	an	an	DT
60025	3157	6	inch	inch	NN
60025	3157	7	thick	thick	JJ
60025	3157	8	.	.	.
60025	3158	1	This	this	DT
60025	3158	2	is	be	VBZ
60025	3158	3	an	an	DT
60025	3158	4	excellent	excellent	JJ
60025	3158	5	relish	relish	NN
60025	3158	6	at	at	IN
60025	3158	7	breakfast	breakfast	NN
60025	3158	8	,	,	,
60025	3158	9	and	and	CC
60025	3158	10	may	may	MD
60025	3158	11	be	be	VB
60025	3158	12	introduced	introduce	VBN
60025	3158	13	as	as	IN
60025	3158	14	a	a	DT
60025	3158	15	side	side	NN
60025	3158	16	dish	dish	NN
60025	3158	17	at	at	IN
60025	3158	18	dinner	dinner	NN
60025	3158	19	.	.	.
60025	3159	1	In	in	IN
60025	3159	2	taste	taste	NN
60025	3159	3	it	-PRON-	PRP
60025	3159	4	has	have	VBZ
60025	3159	5	a	a	DT
60025	3159	6	singular	singular	JJ
60025	3159	7	resemblance	resemblance	NN
60025	3159	8	to	to	IN
60025	3159	9	fried	fried	JJ
60025	3159	10	oysters	oyster	NNS
60025	3159	11	.	.	.
60025	3160	1	The	the	DT
60025	3160	2	corn	corn	NN
60025	3160	3	_	_	NNP
60025	3160	4	must	must	MD
60025	3160	5	_	_	NNP
60025	3160	6	be	be	VB
60025	3160	7	young	young	JJ
60025	3160	8	.	.	.
60025	3161	1	STEWED	STEWED	NNP
60025	3161	2	EGG	EGG	NNP
60025	3161	3	PLANT	PLANT	NNP
60025	3161	4	.	.	.
60025	3162	1	The	the	DT
60025	3162	2	purple	purple	JJ
60025	3162	3	egg	egg	NN
60025	3162	4	plants	plant	NNS
60025	3162	5	are	be	VBP
60025	3162	6	better	well	JJR
60025	3162	7	than	than	IN
60025	3162	8	the	the	DT
60025	3162	9	white	white	JJ
60025	3162	10	ones	one	NNS
60025	3162	11	.	.	.
60025	3163	1	Put	put	VB
60025	3163	2	them	-PRON-	PRP
60025	3163	3	whole	whole	RP
60025	3163	4	into	into	IN
60025	3163	5	a	a	DT
60025	3163	6	pot	pot	NN
60025	3163	7	with	with	IN
60025	3163	8	plenty	plenty	NN
60025	3163	9	of	of	IN
60025	3163	10	water	water	NN
60025	3163	11	,	,	,
60025	3163	12	and	and	CC
60025	3163	13	simmer	simmer	VB
60025	3163	14	them	-PRON-	PRP
60025	3163	15	till	till	IN
60025	3163	16	quite	quite	RB
60025	3163	17	tender	tender	NN
60025	3163	18	.	.	.
60025	3164	1	Then	then	RB
60025	3164	2	take	take	VB
60025	3164	3	them	-PRON-	PRP
60025	3164	4	out	out	RP
60025	3164	5	,	,	,
60025	3164	6	drain	drain	VB
60025	3164	7	them	-PRON-	PRP
60025	3164	8	,	,	,
60025	3164	9	and	and	CC
60025	3164	10	(	(	-LRB-
60025	3164	11	having	have	VBG
60025	3164	12	peeled	peel	VBN
60025	3164	13	off	off	RP
60025	3164	14	the	the	DT
60025	3164	15	skins	skin	NNS
60025	3164	16	)	)	-RRB-
60025	3164	17	cut	cut	VBD
60025	3164	18	them	-PRON-	PRP
60025	3164	19	up	up	RP
60025	3164	20	,	,	,
60025	3164	21	and	and	CC
60025	3164	22	mash	mash	VB
60025	3164	23	them	-PRON-	PRP
60025	3164	24	smooth	smooth	VBP
60025	3164	25	in	in	IN
60025	3164	26	a	a	DT
60025	3164	27	deep	deep	JJ
60025	3164	28	dish	dish	NN
60025	3164	29	.	.	.
60025	3165	1	Mix	mix	VB
60025	3165	2	with	with	IN
60025	3165	3	them	-PRON-	PRP
60025	3165	4	some	some	DT
60025	3165	5	grated	grate	VBN
60025	3165	6	bread	bread	NN
60025	3165	7	,	,	,
60025	3165	8	some	some	DT
60025	3165	9	powdered	powder	VBD
60025	3165	10	sweet	sweet	JJ
60025	3165	11	marjoram	marjoram	NNP
60025	3165	12	,	,	,
60025	3165	13	and	and	CC
60025	3165	14	a	a	DT
60025	3165	15	large	large	JJ
60025	3165	16	piece	piece	NN
60025	3165	17	of	of	IN
60025	3165	18	butter	butter	NN
60025	3165	19	,	,	,
60025	3165	20	adding	add	VBG
60025	3165	21	a	a	DT
60025	3165	22	pounded	pound	VBN
60025	3165	23	nutmeg	nutmeg	NN
60025	3165	24	.	.	.
60025	3166	1	Grate	grate	VB
60025	3166	2	a	a	DT
60025	3166	3	layer	layer	NN
60025	3166	4	of	of	IN
60025	3166	5	bread	bread	NN
60025	3166	6	over	over	IN
60025	3166	7	the	the	DT
60025	3166	8	top	top	NN
60025	3166	9	,	,	,
60025	3166	10	and	and	CC
60025	3166	11	put	put	VBD
60025	3166	12	the	the	DT
60025	3166	13	dish	dish	NN
60025	3166	14	into	into	IN
60025	3166	15	the	the	DT
60025	3166	16	oven	oven	NN
60025	3166	17	and	and	CC
60025	3166	18	brown	brown	VBD
60025	3166	19	it	-PRON-	PRP
60025	3166	20	.	.	.
60025	3167	1	You	-PRON-	PRP
60025	3167	2	must	must	MD
60025	3167	3	send	send	VB
60025	3167	4	it	-PRON-	PRP
60025	3167	5	to	to	TO
60025	3167	6	table	table	VB
60025	3167	7	in	in	IN
60025	3167	8	the	the	DT
60025	3167	9	same	same	JJ
60025	3167	10	dish	dish	NN
60025	3167	11	.	.	.
60025	3168	1	Egg	egg	NN
60025	3168	2	plant	plant	NN
60025	3168	3	is	be	VBZ
60025	3168	4	sometimes	sometimes	RB
60025	3168	5	eaten	eat	VBN
60025	3168	6	at	at	IN
60025	3168	7	dinner	dinner	NN
60025	3168	8	,	,	,
60025	3168	9	but	but	CC
60025	3168	10	generally	generally	RB
60025	3168	11	at	at	IN
60025	3168	12	breakfast	breakfast	NN
60025	3168	13	.	.	.
60025	3169	1	TO	to	IN
60025	3169	2	FRY	FRY	NNP
60025	3169	3	EGG	EGG	NNP
60025	3169	4	PLANT.--Do	plant.--do	RB
60025	3169	5	not	not	RB
60025	3169	6	pare	pare	VB
60025	3169	7	your	-PRON-	PRP$
60025	3169	8	egg	egg	NN
60025	3169	9	plants	plant	NNS
60025	3169	10	if	if	IN
60025	3169	11	they	-PRON-	PRP
60025	3169	12	are	be	VBP
60025	3169	13	to	to	TO
60025	3169	14	be	be	VB
60025	3169	15	fried	fry	VBN
60025	3169	16	,	,	,
60025	3169	17	but	but	CC
60025	3169	18	slice	slice	VB
60025	3169	19	them	-PRON-	PRP
60025	3169	20	about	about	IN
60025	3169	21	half	half	PDT
60025	3169	22	an	an	DT
60025	3169	23	inch	inch	NN
60025	3169	24	thick	thick	JJ
60025	3169	25	and	and	CC
60025	3169	26	lay	lie	VBD
60025	3169	27	them	-PRON-	PRP
60025	3169	28	an	an	DT
60025	3169	29	hour	hour	NN
60025	3169	30	or	or	CC
60025	3169	31	two	two	CD
60025	3169	32	in	in	IN
60025	3169	33	salt	salt	NN
60025	3169	34	and	and	CC
60025	3169	35	water	water	NN
60025	3169	36	to	to	TO
60025	3169	37	remove	remove	VB
60025	3169	38	their	-PRON-	PRP$
60025	3169	39	strong	strong	JJ
60025	3169	40	taste	taste	NN
60025	3169	41	,	,	,
60025	3169	42	which	which	WDT
60025	3169	43	to	to	IN
60025	3169	44	most	most	JJS
60025	3169	45	persons	person	NNS
60025	3169	46	is	be	VBZ
60025	3169	47	very	very	RB
60025	3169	48	unpleasant	unpleasant	JJ
60025	3169	49	.	.	.
60025	3170	1	Then	then	RB
60025	3170	2	take	take	VB
60025	3170	3	them	-PRON-	PRP
60025	3170	4	out	out	RP
60025	3170	5	,	,	,
60025	3170	6	wipe	wipe	VB
60025	3170	7	them	-PRON-	PRP
60025	3170	8	,	,	,
60025	3170	9	and	and	CC
60025	3170	10	season	season	VB
60025	3170	11	them	-PRON-	PRP
60025	3170	12	with	with	IN
60025	3170	13	pepper	pepper	NN
60025	3170	14	only	only	RB
60025	3170	15	.	.	.
60025	3171	1	Beat	beat	VB
60025	3171	2	some	some	DT
60025	3171	3	yolk	yolk	NN
60025	3171	4	of	of	IN
60025	3171	5	egg	egg	NN
60025	3171	6	;	;	:
60025	3171	7	and	and	CC
60025	3171	8	in	in	IN
60025	3171	9	another	another	DT
60025	3171	10	dish	dish	NN
60025	3171	11	grate	grate	VB
60025	3171	12	a	a	DT
60025	3171	13	sufficiency	sufficiency	NN
60025	3171	14	of	of	IN
60025	3171	15	bread	bread	NN
60025	3171	16	-	-	HYPH
60025	3171	17	crumbs	crumb	NNS
60025	3171	18	.	.	.
60025	3172	1	Have	have	VBP
60025	3172	2	ready	ready	JJ
60025	3172	3	in	in	IN
60025	3172	4	a	a	DT
60025	3172	5	frying	frying	JJ
60025	3172	6	-	-	HYPH
60025	3172	7	pan	pan	NN
60025	3172	8	some	some	DT
60025	3172	9	lard	lard	NN
60025	3172	10	and	and	CC
60025	3172	11	butter	butter	NN
60025	3172	12	mixed	mix	VBN
60025	3172	13	,	,	,
60025	3172	14	and	and	CC
60025	3172	15	make	make	VB
60025	3172	16	it	-PRON-	PRP
60025	3172	17	boil	boil	VB
60025	3172	18	.	.	.
60025	3173	1	Then	then	RB
60025	3173	2	dip	dip	VB
60025	3173	3	each	each	DT
60025	3173	4	slice	slice	NN
60025	3173	5	of	of	IN
60025	3173	6	egg	egg	NN
60025	3173	7	plant	plant	NN
60025	3173	8	first	first	RB
60025	3173	9	in	in	IN
60025	3173	10	the	the	DT
60025	3173	11	egg	egg	NN
60025	3173	12	,	,	,
60025	3173	13	and	and	CC
60025	3173	14	then	then	RB
60025	3173	15	in	in	IN
60025	3173	16	the	the	DT
60025	3173	17	crumbs	crumb	NNS
60025	3173	18	,	,	,
60025	3173	19	till	till	IN
60025	3173	20	both	both	DT
60025	3173	21	sides	side	NNS
60025	3173	22	are	be	VBP
60025	3173	23	well	well	RB
60025	3173	24	covered	covered	JJ
60025	3173	25	;	;	:
60025	3173	26	and	and	CC
60025	3173	27	fry	fry	VB
60025	3173	28	them	-PRON-	PRP
60025	3173	29	brown	brown	RB
60025	3173	30	,	,	,
60025	3173	31	taking	take	VBG
60025	3173	32	care	care	NN
60025	3173	33	to	to	TO
60025	3173	34	have	have	VB
60025	3173	35	them	-PRON-	PRP
60025	3173	36	done	do	VBN
60025	3173	37	all	all	RB
60025	3173	38	through	through	RB
60025	3173	39	,	,	,
60025	3173	40	as	as	IN
60025	3173	41	the	the	DT
60025	3173	42	least	least	JJS
60025	3173	43	rawness	rawness	NN
60025	3173	44	renders	render	VBZ
60025	3173	45	them	-PRON-	PRP
60025	3173	46	very	very	RB
60025	3173	47	unpalatable	unpalatable	JJ
60025	3173	48	.	.	.
60025	3174	1	STUFFED	stuffed	VB
60025	3174	2	EGG	EGG	NNP
60025	3174	3	PLANTS.--Parboil	plants.--parboil	NN
60025	3174	4	them	-PRON-	PRP
60025	3174	5	to	to	TO
60025	3174	6	take	take	VB
60025	3174	7	off	off	RP
60025	3174	8	their	-PRON-	PRP$
60025	3174	9	bitterness	bitterness	NN
60025	3174	10	.	.	.
60025	3175	1	Then	then	RB
60025	3175	2	slit	slit	VB
60025	3175	3	each	each	DT
60025	3175	4	one	one	NN
60025	3175	5	down	down	IN
60025	3175	6	the	the	DT
60025	3175	7	side	side	NN
60025	3175	8	,	,	,
60025	3175	9	and	and	CC
60025	3175	10	extract	extract	VB
60025	3175	11	the	the	DT
60025	3175	12	seeds	seed	NNS
60025	3175	13	.	.	.
60025	3176	1	Have	have	VBP
60025	3176	2	ready	ready	JJ
60025	3176	3	a	a	DT
60025	3176	4	stuffing	stuffing	NN
60025	3176	5	made	make	VBN
60025	3176	6	of	of	IN
60025	3176	7	grated	grate	VBN
60025	3176	8	bread	bread	NN
60025	3176	9	-	-	HYPH
60025	3176	10	crumbs	crumb	NNS
60025	3176	11	,	,	,
60025	3176	12	butter	butter	NN
60025	3176	13	,	,	,
60025	3176	14	minced	mince	VBD
60025	3176	15	sweet	sweet	JJ
60025	3176	16	herbs	herb	NNS
60025	3176	17	,	,	,
60025	3176	18	salt	salt	NN
60025	3176	19	,	,	,
60025	3176	20	pepper	pepper	NN
60025	3176	21	,	,	,
60025	3176	22	nutmeg	nutmeg	NN
60025	3176	23	,	,	,
60025	3176	24	and	and	CC
60025	3176	25	beaten	beat	VBN
60025	3176	26	yolk	yolk	NNP
60025	3176	27	of	of	IN
60025	3176	28	egg	egg	NN
60025	3176	29	.	.	.
60025	3177	1	Fill	fill	VB
60025	3177	2	with	with	IN
60025	3177	3	it	-PRON-	PRP
60025	3177	4	the	the	DT
60025	3177	5	cavity	cavity	NN
60025	3177	6	from	from	IN
60025	3177	7	whence	whence	NN
60025	3177	8	you	-PRON-	PRP
60025	3177	9	took	take	VBD
60025	3177	10	the	the	DT
60025	3177	11	seeds	seed	NNS
60025	3177	12	,	,	,
60025	3177	13	and	and	CC
60025	3177	14	bake	bake	VB
60025	3177	15	the	the	DT
60025	3177	16	egg	egg	NN
60025	3177	17	plants	plant	NNS
60025	3177	18	in	in	IN
60025	3177	19	a	a	DT
60025	3177	20	Dutch	dutch	JJ
60025	3177	21	oven	oven	NN
60025	3177	22	.	.	.
60025	3178	1	Serve	serve	VB
60025	3178	2	them	-PRON-	PRP
60025	3178	3	up	up	RP
60025	3178	4	with	with	IN
60025	3178	5	a	a	DT
60025	3178	6	made	make	VBN
60025	3178	7	gravy	gravy	NN
60025	3178	8	poured	pour	VBN
60025	3178	9	into	into	IN
60025	3178	10	the	the	DT
60025	3178	11	dish	dish	NN
60025	3178	12	.	.	.
60025	3179	1	FRIED	FRIED	NNP
60025	3179	2	CUCUMBERS	cucumber	NNS
60025	3179	3	.	.	.
60025	3180	1	Having	have	VBG
60025	3180	2	pared	pare	VBN
60025	3180	3	your	-PRON-	PRP$
60025	3180	4	cucumbers	cucumber	NNS
60025	3180	5	,	,	,
60025	3180	6	cut	cut	VB
60025	3180	7	them	-PRON-	PRP
60025	3180	8	lengthways	lengthway	NNS
60025	3180	9	into	into	IN
60025	3180	10	pieces	piece	NNS
60025	3180	11	about	about	IN
60025	3180	12	as	as	RB
60025	3180	13	thick	thick	JJ
60025	3180	14	as	as	IN
60025	3180	15	a	a	DT
60025	3180	16	dollar	dollar	NN
60025	3180	17	.	.	.
60025	3181	1	Then	then	RB
60025	3181	2	dry	dry	VB
60025	3181	3	them	-PRON-	PRP
60025	3181	4	in	in	IN
60025	3181	5	a	a	DT
60025	3181	6	cloth	cloth	NN
60025	3181	7	.	.	.
60025	3182	1	Season	season	VB
60025	3182	2	them	-PRON-	PRP
60025	3182	3	with	with	IN
60025	3182	4	pepper	pepper	NN
60025	3182	5	and	and	CC
60025	3182	6	salt	salt	NN
60025	3182	7	,	,	,
60025	3182	8	and	and	CC
60025	3182	9	sprinkle	sprinkle	VB
60025	3182	10	them	-PRON-	PRP
60025	3182	11	thick	thick	JJ
60025	3182	12	with	with	IN
60025	3182	13	flour	flour	NN
60025	3182	14	.	.	.
60025	3183	1	Melt	melt	VB
60025	3183	2	some	some	DT
60025	3183	3	butter	butter	NN
60025	3183	4	in	in	IN
60025	3183	5	a	a	DT
60025	3183	6	frying	frying	JJ
60025	3183	7	-	-	HYPH
60025	3183	8	pan	pan	NN
60025	3183	9	,	,	,
60025	3183	10	and	and	CC
60025	3183	11	when	when	WRB
60025	3183	12	it	-PRON-	PRP
60025	3183	13	boils	boil	VBZ
60025	3183	14	,	,	,
60025	3183	15	put	put	VBN
60025	3183	16	in	in	IN
60025	3183	17	the	the	DT
60025	3183	18	slices	slice	NNS
60025	3183	19	of	of	IN
60025	3183	20	cucumber	cucumber	NN
60025	3183	21	,	,	,
60025	3183	22	and	and	CC
60025	3183	23	fry	fry	VB
60025	3183	24	them	-PRON-	PRP
60025	3183	25	of	of	IN
60025	3183	26	a	a	DT
60025	3183	27	light	light	JJ
60025	3183	28	brown	brown	NN
60025	3183	29	.	.	.
60025	3184	1	Send	send	VB
60025	3184	2	them	-PRON-	PRP
60025	3184	3	to	to	TO
60025	3184	4	table	table	VB
60025	3184	5	hot	hot	JJ
60025	3184	6	.	.	.
60025	3185	1	They	-PRON-	PRP
60025	3185	2	make	make	VBP
60025	3185	3	a	a	DT
60025	3185	4	breakfast	breakfast	NN
60025	3185	5	dish	dish	NN
60025	3185	6	.	.	.
60025	3186	1	TO	to	IN
60025	3186	2	DRESS	DRESS	NNP
60025	3186	3	CUCUMBERS	cucumber	NNS
60025	3186	4	RAW.--They	raw.--they	PRP
60025	3186	5	should	should	MD
60025	3186	6	be	be	VB
60025	3186	7	as	as	RB
60025	3186	8	fresh	fresh	JJ
60025	3186	9	from	from	IN
60025	3186	10	the	the	DT
60025	3186	11	vine	vine	NN
60025	3186	12	as	as	IN
60025	3186	13	possible	possible	JJ
60025	3186	14	,	,	,
60025	3186	15	few	few	JJ
60025	3186	16	vegetables	vegetable	NNS
60025	3186	17	being	be	VBG
60025	3186	18	more	more	RBR
60025	3186	19	unwholesome	unwholesome	NN
60025	3186	20	when	when	WRB
60025	3186	21	long	long	RB
60025	3186	22	gathered	gather	VBD
60025	3186	23	.	.	.
60025	3187	1	As	as	RB
60025	3187	2	soon	soon	RB
60025	3187	3	as	as	IN
60025	3187	4	they	-PRON-	PRP
60025	3187	5	are	be	VBP
60025	3187	6	brought	bring	VBN
60025	3187	7	in	in	RB
60025	3187	8	lay	lie	VBD
60025	3187	9	them	-PRON-	PRP
60025	3187	10	in	in	IN
60025	3187	11	cold	cold	JJ
60025	3187	12	water	water	NN
60025	3187	13	.	.	.
60025	3188	1	Just	just	RB
60025	3188	2	before	before	IN
60025	3188	3	they	-PRON-	PRP
60025	3188	4	are	be	VBP
60025	3188	5	to	to	TO
60025	3188	6	go	go	VB
60025	3188	7	to	to	IN
60025	3188	8	table	table	NN
60025	3188	9	take	take	VB
60025	3188	10	them	-PRON-	PRP
60025	3188	11	out	out	RP
60025	3188	12	,	,	,
60025	3188	13	pare	pare	VB
60025	3188	14	them	-PRON-	PRP
60025	3188	15	and	and	CC
60025	3188	16	slice	slice	VB
60025	3188	17	them	-PRON-	PRP
60025	3188	18	into	into	IN
60025	3188	19	a	a	DT
60025	3188	20	pan	pan	NN
60025	3188	21	of	of	IN
60025	3188	22	fresh	fresh	JJ
60025	3188	23	cold	cold	JJ
60025	3188	24	water	water	NN
60025	3188	25	.	.	.
60025	3189	1	When	when	WRB
60025	3189	2	they	-PRON-	PRP
60025	3189	3	are	be	VBP
60025	3189	4	all	all	DT
60025	3189	5	sliced	sliced	JJ
60025	3189	6	,	,	,
60025	3189	7	transfer	transfer	VB
60025	3189	8	them	-PRON-	PRP
60025	3189	9	to	to	IN
60025	3189	10	a	a	DT
60025	3189	11	deep	deep	JJ
60025	3189	12	dish	dish	NN
60025	3189	13	,	,	,
60025	3189	14	season	season	VB
60025	3189	15	them	-PRON-	PRP
60025	3189	16	with	with	IN
60025	3189	17	a	a	DT
60025	3189	18	little	little	JJ
60025	3189	19	salt	salt	NN
60025	3189	20	and	and	CC
60025	3189	21	black	black	JJ
60025	3189	22	pepper	pepper	NN
60025	3189	23	,	,	,
60025	3189	24	and	and	CC
60025	3189	25	pour	pour	VB
60025	3189	26	over	over	IN
60025	3189	27	them	-PRON-	PRP
60025	3189	28	some	some	DT
60025	3189	29	of	of	IN
60025	3189	30	the	the	DT
60025	3189	31	best	good	JJS
60025	3189	32	vinegar	vinegar	NN
60025	3189	33	,	,	,
60025	3189	34	to	to	TO
60025	3189	35	which	which	WDT
60025	3189	36	you	-PRON-	PRP
60025	3189	37	may	may	MD
60025	3189	38	add	add	VB
60025	3189	39	a	a	DT
60025	3189	40	little	little	JJ
60025	3189	41	salad	salad	NN
60025	3189	42	oil	oil	NN
60025	3189	43	.	.	.
60025	3190	1	You	-PRON-	PRP
60025	3190	2	may	may	MD
60025	3190	3	mix	mix	VB
60025	3190	4	with	with	IN
60025	3190	5	them	-PRON-	PRP
60025	3190	6	a	a	DT
60025	3190	7	small	small	JJ
60025	3190	8	quantity	quantity	NN
60025	3190	9	of	of	IN
60025	3190	10	sliced	sliced	JJ
60025	3190	11	onion	onion	NN
60025	3190	12	;	;	:
60025	3190	13	not	not	RB
60025	3190	14	to	to	TO
60025	3190	15	be	be	VB
60025	3190	16	eaten	eat	VBN
60025	3190	17	,	,	,
60025	3190	18	but	but	CC
60025	3190	19	to	to	TO
60025	3190	20	communicate	communicate	VB
60025	3190	21	a	a	DT
60025	3190	22	slight	slight	JJ
60025	3190	23	flavour	flavour	NN
60025	3190	24	of	of	IN
60025	3190	25	onion	onion	NN
60025	3190	26	to	to	IN
60025	3190	27	the	the	DT
60025	3190	28	vinegar	vinegar	NN
60025	3190	29	.	.	.
60025	3191	1	SALSIFY	SALSIFY	NNP
60025	3191	2	.	.	.
60025	3192	1	Having	have	VBG
60025	3192	2	scraped	scrape	VBN
60025	3192	3	the	the	DT
60025	3192	4	salsify	salsify	NN
60025	3192	5	roots	root	NNS
60025	3192	6	,	,	,
60025	3192	7	and	and	CC
60025	3192	8	washed	wash	VBD
60025	3192	9	them	-PRON-	PRP
60025	3192	10	in	in	IN
60025	3192	11	cold	cold	JJ
60025	3192	12	water	water	NN
60025	3192	13	,	,	,
60025	3192	14	parboil	parboil	VB
60025	3192	15	them	-PRON-	PRP
60025	3192	16	.	.	.
60025	3193	1	Then	then	RB
60025	3193	2	take	take	VB
60025	3193	3	them	-PRON-	PRP
60025	3193	4	out	out	RP
60025	3193	5	,	,	,
60025	3193	6	drain	drain	VB
60025	3193	7	them	-PRON-	PRP
60025	3193	8	,	,	,
60025	3193	9	cut	cut	VBD
60025	3193	10	them	-PRON-	PRP
60025	3193	11	into	into	IN
60025	3193	12	large	large	JJ
60025	3193	13	pieces	piece	NNS
60025	3193	14	and	and	CC
60025	3193	15	fry	fry	VB
60025	3193	16	them	-PRON-	PRP
60025	3193	17	in	in	IN
60025	3193	18	butter	butter	NN
60025	3193	19	.	.	.
60025	3194	1	Salsify	salsify	NN
60025	3194	2	is	be	VBZ
60025	3194	3	frequently	frequently	RB
60025	3194	4	stewed	stew	VBN
60025	3194	5	slowly	slowly	RB
60025	3194	6	till	till	IN
60025	3194	7	quite	quite	RB
60025	3194	8	tender	tender	NN
60025	3194	9	,	,	,
60025	3194	10	and	and	CC
60025	3194	11	then	then	RB
60025	3194	12	served	serve	VBD
60025	3194	13	up	up	RP
60025	3194	14	with	with	IN
60025	3194	15	melted	melted	JJ
60025	3194	16	butter	butter	NN
60025	3194	17	.	.	.
60025	3195	1	Or	or	CC
60025	3195	2	it	-PRON-	PRP
60025	3195	3	may	may	MD
60025	3195	4	be	be	VB
60025	3195	5	first	first	RB
60025	3195	6	boiled	boil	VBN
60025	3195	7	,	,	,
60025	3195	8	then	then	RB
60025	3195	9	grated	grate	VBN
60025	3195	10	,	,	,
60025	3195	11	and	and	CC
60025	3195	12	made	make	VBN
60025	3195	13	into	into	IN
60025	3195	14	cakes	cake	NNS
60025	3195	15	to	to	TO
60025	3195	16	be	be	VB
60025	3195	17	fried	fry	VBN
60025	3195	18	in	in	IN
60025	3195	19	butter	butter	NN
60025	3195	20	.	.	.
60025	3196	1	Salsify	salsify	NN
60025	3196	2	must	must	MD
60025	3196	3	not	not	RB
60025	3196	4	be	be	VB
60025	3196	5	left	leave	VBN
60025	3196	6	exposed	expose	VBN
60025	3196	7	to	to	IN
60025	3196	8	the	the	DT
60025	3196	9	air	air	NN
60025	3196	10	,	,	,
60025	3196	11	or	or	CC
60025	3196	12	it	-PRON-	PRP
60025	3196	13	will	will	MD
60025	3196	14	turn	turn	VB
60025	3196	15	blackish	blackish	NNP
60025	3196	16	.	.	.
60025	3197	1	ARTICHOKES	ARTICHOKES	NNP
60025	3197	2	.	.	.
60025	3198	1	Strip	Strip	NNP
60025	3198	2	off	off	IN
60025	3198	3	the	the	DT
60025	3198	4	coarse	coarse	JJ
60025	3198	5	outer	outer	JJ
60025	3198	6	leaves	leave	NNS
60025	3198	7	,	,	,
60025	3198	8	and	and	CC
60025	3198	9	cut	cut	VBD
60025	3198	10	off	off	RP
60025	3198	11	the	the	DT
60025	3198	12	stalks	stalk	NNS
60025	3198	13	close	close	JJ
60025	3198	14	to	to	IN
60025	3198	15	the	the	DT
60025	3198	16	bottom	bottom	NN
60025	3198	17	.	.	.
60025	3199	1	Wash	wash	VB
60025	3199	2	the	the	DT
60025	3199	3	artichokes	artichoke	NNS
60025	3199	4	well	well	RB
60025	3199	5	,	,	,
60025	3199	6	and	and	CC
60025	3199	7	let	let	VB
60025	3199	8	them	-PRON-	PRP
60025	3199	9	lie	lie	VB
60025	3199	10	two	two	CD
60025	3199	11	or	or	CC
60025	3199	12	three	three	CD
60025	3199	13	hours	hour	NNS
60025	3199	14	in	in	IN
60025	3199	15	cold	cold	JJ
60025	3199	16	water	water	NN
60025	3199	17	.	.	.
60025	3200	1	Put	put	VB
60025	3200	2	them	-PRON-	PRP
60025	3200	3	with	with	IN
60025	3200	4	their	-PRON-	PRP$
60025	3200	5	heads	head	NNS
60025	3200	6	downward	downward	RB
60025	3200	7	into	into	IN
60025	3200	8	a	a	DT
60025	3200	9	pot	pot	NN
60025	3200	10	of	of	IN
60025	3200	11	boiling	boiling	NN
60025	3200	12	water	water	NN
60025	3200	13	,	,	,
60025	3200	14	keeping	keep	VBG
60025	3200	15	them	-PRON-	PRP
60025	3200	16	down	down	RP
60025	3200	17	by	by	IN
60025	3200	18	a	a	DT
60025	3200	19	plate	plate	NN
60025	3200	20	floated	float	VBN
60025	3200	21	over	over	IN
60025	3200	22	them	-PRON-	PRP
60025	3200	23	.	.	.
60025	3201	1	They	-PRON-	PRP
60025	3201	2	must	must	MD
60025	3201	3	boil	boil	VB
60025	3201	4	steadily	steadily	RB
60025	3201	5	from	from	IN
60025	3201	6	two	two	CD
60025	3201	7	to	to	TO
60025	3201	8	three	three	CD
60025	3201	9	hours	hour	NNS
60025	3201	10	;	;	:
60025	3201	11	take	take	VB
60025	3201	12	care	care	NN
60025	3201	13	to	to	TO
60025	3201	14	replenish	replenish	VB
60025	3201	15	the	the	DT
60025	3201	16	pot	pot	NN
60025	3201	17	with	with	IN
60025	3201	18	additional	additional	JJ
60025	3201	19	boiling	boiling	NN
60025	3201	20	water	water	NN
60025	3201	21	as	as	IN
60025	3201	22	it	-PRON-	PRP
60025	3201	23	is	be	VBZ
60025	3201	24	wanted	want	VBN
60025	3201	25	.	.	.
60025	3202	1	When	when	WRB
60025	3202	2	they	-PRON-	PRP
60025	3202	3	are	be	VBP
60025	3202	4	tender	tender	JJ
60025	3202	5	all	all	RB
60025	3202	6	through	through	RB
60025	3202	7	,	,	,
60025	3202	8	drain	drain	VB
60025	3202	9	them	-PRON-	PRP
60025	3202	10	,	,	,
60025	3202	11	and	and	CC
60025	3202	12	serve	serve	VB
60025	3202	13	them	-PRON-	PRP
60025	3202	14	up	up	RP
60025	3202	15	with	with	IN
60025	3202	16	melted	melted	JJ
60025	3202	17	butter	butter	NN
60025	3202	18	.	.	.
60025	3203	1	BEETS	BEETS	NNP
60025	3203	2	.	.	.
60025	3204	1	Wash	wash	VB
60025	3204	2	the	the	DT
60025	3204	3	beets	beet	NNS
60025	3204	4	,	,	,
60025	3204	5	but	but	CC
60025	3204	6	do	do	VBP
60025	3204	7	not	not	RB
60025	3204	8	scrape	scrape	VB
60025	3204	9	or	or	CC
60025	3204	10	cut	cut	VB
60025	3204	11	them	-PRON-	PRP
60025	3204	12	while	while	IN
60025	3204	13	they	-PRON-	PRP
60025	3204	14	are	be	VBP
60025	3204	15	raw	raw	JJ
60025	3204	16	;	;	:
60025	3204	17	for	for	IN
60025	3204	18	if	if	IN
60025	3204	19	a	a	DT
60025	3204	20	knife	knife	NN
60025	3204	21	enters	enter	VBZ
60025	3204	22	them	-PRON-	PRP
60025	3204	23	before	before	IN
60025	3204	24	they	-PRON-	PRP
60025	3204	25	are	be	VBP
60025	3204	26	boiled	boil	VBN
60025	3204	27	they	-PRON-	PRP
60025	3204	28	will	will	MD
60025	3204	29	lose	lose	VB
60025	3204	30	their	-PRON-	PRP$
60025	3204	31	colour	colour	NN
60025	3204	32	.	.	.
60025	3205	1	Boil	boil	VB
60025	3205	2	them	-PRON-	PRP
60025	3205	3	from	from	IN
60025	3205	4	two	two	CD
60025	3205	5	to	to	TO
60025	3205	6	three	three	CD
60025	3205	7	hours	hour	NNS
60025	3205	8	,	,	,
60025	3205	9	according	accord	VBG
60025	3205	10	to	to	IN
60025	3205	11	their	-PRON-	PRP$
60025	3205	12	size	size	NN
60025	3205	13	.	.	.
60025	3206	1	When	when	WRB
60025	3206	2	they	-PRON-	PRP
60025	3206	3	are	be	VBP
60025	3206	4	tender	tender	JJ
60025	3206	5	all	all	RB
60025	3206	6	through	through	RB
60025	3206	7	,	,	,
60025	3206	8	take	take	VB
60025	3206	9	them	-PRON-	PRP
60025	3206	10	up	up	RP
60025	3206	11	,	,	,
60025	3206	12	and	and	CC
60025	3206	13	scrape	scrape	VB
60025	3206	14	off	off	RP
60025	3206	15	all	all	PDT
60025	3206	16	the	the	DT
60025	3206	17	outside	outside	NN
60025	3206	18	.	.	.
60025	3207	1	If	if	IN
60025	3207	2	they	-PRON-	PRP
60025	3207	3	are	be	VBP
60025	3207	4	young	young	JJ
60025	3207	5	beets	beet	NNS
60025	3207	6	they	-PRON-	PRP
60025	3207	7	are	be	VBP
60025	3207	8	best	well	RBS
60025	3207	9	split	split	VBN
60025	3207	10	down	down	RP
60025	3207	11	and	and	CC
60025	3207	12	cut	cut	VBN
60025	3207	13	into	into	IN
60025	3207	14	long	long	JJ
60025	3207	15	pieces	piece	NNS
60025	3207	16	,	,	,
60025	3207	17	seasoned	season	VBN
60025	3207	18	with	with	IN
60025	3207	19	pepper	pepper	NN
60025	3207	20	,	,	,
60025	3207	21	and	and	CC
60025	3207	22	sent	send	VBN
60025	3207	23	to	to	IN
60025	3207	24	table	table	NN
60025	3207	25	with	with	IN
60025	3207	26	melted	melted	JJ
60025	3207	27	butter	butter	NN
60025	3207	28	.	.	.
60025	3208	1	Otherwise	otherwise	RB
60025	3208	2	you	-PRON-	PRP
60025	3208	3	may	may	MD
60025	3208	4	slice	slice	VB
60025	3208	5	them	-PRON-	PRP
60025	3208	6	thin	thin	JJ
60025	3208	7	,	,	,
60025	3208	8	after	after	IN
60025	3208	9	they	-PRON-	PRP
60025	3208	10	are	be	VBP
60025	3208	11	quite	quite	RB
60025	3208	12	cold	cold	JJ
60025	3208	13	,	,	,
60025	3208	14	and	and	CC
60025	3208	15	pour	pour	VB
60025	3208	16	vinegar	vinegar	NN
60025	3208	17	over	over	IN
60025	3208	18	them	-PRON-	PRP
60025	3208	19	.	.	.
60025	3209	1	TO	to	IN
60025	3209	2	STEW	STEW	NNS
60025	3209	3	BEETS.--Boil	beets.--boil	VB
60025	3209	4	them	-PRON-	PRP
60025	3209	5	first	first	RB
60025	3209	6	,	,	,
60025	3209	7	and	and	CC
60025	3209	8	then	then	RB
60025	3209	9	scrape	scrape	VBP
60025	3209	10	and	and	CC
60025	3209	11	slice	slice	VB
60025	3209	12	them	-PRON-	PRP
60025	3209	13	.	.	.
60025	3210	1	Put	put	VB
60025	3210	2	them	-PRON-	PRP
60025	3210	3	into	into	IN
60025	3210	4	a	a	DT
60025	3210	5	stew	stew	NN
60025	3210	6	-	-	HYPH
60025	3210	7	pan	pan	NN
60025	3210	8	with	with	IN
60025	3210	9	a	a	DT
60025	3210	10	piece	piece	NN
60025	3210	11	of	of	IN
60025	3210	12	butter	butter	NN
60025	3210	13	rolled	roll	VBN
60025	3210	14	in	in	IN
60025	3210	15	flour	flour	NN
60025	3210	16	,	,	,
60025	3210	17	some	some	DT
60025	3210	18	boiled	boil	VBN
60025	3210	19	onion	onion	NN
60025	3210	20	and	and	CC
60025	3210	21	parsley	parsley	NN
60025	3210	22	chopped	chop	VBD
60025	3210	23	fine	fine	JJ
60025	3210	24	,	,	,
60025	3210	25	and	and	CC
60025	3210	26	a	a	DT
60025	3210	27	little	little	JJ
60025	3210	28	vinegar	vinegar	NN
60025	3210	29	,	,	,
60025	3210	30	salt	salt	NN
60025	3210	31	and	and	CC
60025	3210	32	pepper	pepper	NN
60025	3210	33	.	.	.
60025	3211	1	Set	Set	VBN
60025	3211	2	the	the	DT
60025	3211	3	pan	pan	NN
60025	3211	4	on	on	IN
60025	3211	5	hot	hot	JJ
60025	3211	6	coals	coal	NNS
60025	3211	7	,	,	,
60025	3211	8	and	and	CC
60025	3211	9	let	let	VB
60025	3211	10	the	the	DT
60025	3211	11	beets	beet	NNS
60025	3211	12	stew	stew	VB
60025	3211	13	for	for	IN
60025	3211	14	a	a	DT
60025	3211	15	quarter	quarter	NN
60025	3211	16	of	of	IN
60025	3211	17	an	an	DT
60025	3211	18	hour	hour	NN
60025	3211	19	.	.	.
60025	3212	1	TO	to	IN
60025	3212	2	BOIL	BOIL	NNP
60025	3212	3	GREEN	GREEN	NNP
60025	3212	4	OR	or	CC
60025	3212	5	FRENCH	FRENCH	NNS
60025	3212	6	BEANS	bean	NNS
60025	3212	7	.	.	.
60025	3213	1	These	these	DT
60025	3213	2	beans	bean	NNS
60025	3213	3	should	should	MD
60025	3213	4	be	be	VB
60025	3213	5	young	young	JJ
60025	3213	6	,	,	,
60025	3213	7	tender	tender	JJ
60025	3213	8	,	,	,
60025	3213	9	and	and	CC
60025	3213	10	fresh	fresh	RB
60025	3213	11	gathered	gather	VBD
60025	3213	12	.	.	.
60025	3214	1	Remove	remove	VB
60025	3214	2	the	the	DT
60025	3214	3	strings	string	NNS
60025	3214	4	with	with	IN
60025	3214	5	a	a	DT
60025	3214	6	knife	knife	NN
60025	3214	7	,	,	,
60025	3214	8	and	and	CC
60025	3214	9	take	take	VB
60025	3214	10	off	off	RP
60025	3214	11	both	both	DT
60025	3214	12	ends	end	NNS
60025	3214	13	of	of	IN
60025	3214	14	the	the	DT
60025	3214	15	bean	bean	NN
60025	3214	16	.	.	.
60025	3215	1	Then	then	RB
60025	3215	2	cut	cut	VB
60025	3215	3	them	-PRON-	PRP
60025	3215	4	in	in	IN
60025	3215	5	two	two	CD
60025	3215	6	or	or	CC
60025	3215	7	three	three	CD
60025	3215	8	pieces	piece	NNS
60025	3215	9	only	only	RB
60025	3215	10	;	;	:
60025	3215	11	for	for	IN
60025	3215	12	if	if	IN
60025	3215	13	split	split	NN
60025	3215	14	or	or	CC
60025	3215	15	cut	cut	VBD
60025	3215	16	very	very	RB
60025	3215	17	small	small	JJ
60025	3215	18	,	,	,
60025	3215	19	they	-PRON-	PRP
60025	3215	20	become	become	VBP
60025	3215	21	watery	watery	JJ
60025	3215	22	and	and	CC
60025	3215	23	lose	lose	VBP
60025	3215	24	much	much	JJ
60025	3215	25	of	of	IN
60025	3215	26	their	-PRON-	PRP$
60025	3215	27	taste	taste	NN
60025	3215	28	;	;	:
60025	3215	29	and	and	CC
60025	3215	30	can	can	MD
60025	3215	31	not	not	RB
60025	3215	32	be	be	VB
60025	3215	33	well	well	RB
60025	3215	34	drained	drain	VBN
60025	3215	35	.	.	.
60025	3216	1	As	as	IN
60025	3216	2	you	-PRON-	PRP
60025	3216	3	cut	cut	VBD
60025	3216	4	them	-PRON-	PRP
60025	3216	5	,	,	,
60025	3216	6	throw	throw	VB
60025	3216	7	them	-PRON-	PRP
60025	3216	8	into	into	IN
60025	3216	9	a	a	DT
60025	3216	10	pan	pan	NN
60025	3216	11	of	of	IN
60025	3216	12	cold	cold	JJ
60025	3216	13	water	water	NN
60025	3216	14	,	,	,
60025	3216	15	and	and	CC
60025	3216	16	let	let	VB
60025	3216	17	them	-PRON-	PRP
60025	3216	18	lay	lay	VB
60025	3216	19	awhile	awhile	RB
60025	3216	20	.	.	.
60025	3217	1	Boil	boil	VB
60025	3217	2	them	-PRON-	PRP
60025	3217	3	an	an	DT
60025	3217	4	hour	hour	NN
60025	3217	5	and	and	CC
60025	3217	6	a	a	DT
60025	3217	7	half	half	NN
60025	3217	8	.	.	.
60025	3218	1	They	-PRON-	PRP
60025	3218	2	must	must	MD
60025	3218	3	be	be	VB
60025	3218	4	perfectly	perfectly	RB
60025	3218	5	tender	tender	JJ
60025	3218	6	before	before	IN
60025	3218	7	you	-PRON-	PRP
60025	3218	8	take	take	VBP
60025	3218	9	them	-PRON-	PRP
60025	3218	10	up	up	RP
60025	3218	11	.	.	.
60025	3219	1	Then	then	RB
60025	3219	2	drain	drain	VB
60025	3219	3	and	and	CC
60025	3219	4	press	press	VB
60025	3219	5	them	-PRON-	PRP
60025	3219	6	well	well	RB
60025	3219	7	,	,	,
60025	3219	8	season	season	VB
60025	3219	9	them	-PRON-	PRP
60025	3219	10	with	with	IN
60025	3219	11	pepper	pepper	NN
60025	3219	12	,	,	,
60025	3219	13	and	and	CC
60025	3219	14	mix	mix	VB
60025	3219	15	into	into	IN
60025	3219	16	them	-PRON-	PRP
60025	3219	17	a	a	DT
60025	3219	18	piece	piece	NN
60025	3219	19	of	of	IN
60025	3219	20	butter	butter	NN
60025	3219	21	.	.	.
60025	3220	1	SCARLET	SCARLET	NNP
60025	3220	2	BEANS.--It	BEANS.--It	NNP
60025	3220	3	is	be	VBZ
60025	3220	4	not	not	RB
60025	3220	5	generally	generally	RB
60025	3220	6	known	know	VBN
60025	3220	7	that	that	IN
60025	3220	8	the	the	DT
60025	3220	9	pod	pod	NN
60025	3220	10	of	of	IN
60025	3220	11	the	the	DT
60025	3220	12	scarlet	scarlet	JJ
60025	3220	13	bean	bean	NN
60025	3220	14	,	,	,
60025	3220	15	if	if	IN
60025	3220	16	green	green	JJ
60025	3220	17	and	and	CC
60025	3220	18	young	young	JJ
60025	3220	19	,	,	,
60025	3220	20	is	be	VBZ
60025	3220	21	extremely	extremely	RB
60025	3220	22	nice	nice	JJ
60025	3220	23	when	when	WRB
60025	3220	24	cut	cut	VBN
60025	3220	25	into	into	IN
60025	3220	26	three	three	CD
60025	3220	27	or	or	CC
60025	3220	28	four	four	CD
60025	3220	29	pieces	piece	NNS
60025	3220	30	and	and	CC
60025	3220	31	boiled	boil	VBD
60025	3220	32	.	.	.
60025	3221	1	They	-PRON-	PRP
60025	3221	2	will	will	MD
60025	3221	3	require	require	VB
60025	3221	4	near	near	IN
60025	3221	5	two	two	CD
60025	3221	6	hours	hour	NNS
60025	3221	7	,	,	,
60025	3221	8	and	and	CC
60025	3221	9	must	must	MD
60025	3221	10	be	be	VB
60025	3221	11	drained	drain	VBN
60025	3221	12	well	well	RB
60025	3221	13	,	,	,
60025	3221	14	and	and	CC
60025	3221	15	mixed	mix	VBN
60025	3221	16	as	as	IN
60025	3221	17	before	before	IN
60025	3221	18	mentioned	mention	VBN
60025	3221	19	with	with	IN
60025	3221	20	butter	butter	NN
60025	3221	21	and	and	CC
60025	3221	22	pepper	pepper	NN
60025	3221	23	.	.	.
60025	3222	1	If	if	IN
60025	3222	2	gathered	gather	VBN
60025	3222	3	at	at	IN
60025	3222	4	the	the	DT
60025	3222	5	proper	proper	JJ
60025	3222	6	time	time	NN
60025	3222	7	,	,	,
60025	3222	8	when	when	WRB
60025	3222	9	the	the	DT
60025	3222	10	seed	seed	NN
60025	3222	11	is	be	VBZ
60025	3222	12	just	just	RB
60025	3222	13	perceptible	perceptible	JJ
60025	3222	14	,	,	,
60025	3222	15	they	-PRON-	PRP
60025	3222	16	are	be	VBP
60025	3222	17	superior	superior	JJ
60025	3222	18	to	to	IN
60025	3222	19	any	any	DT
60025	3222	20	of	of	IN
60025	3222	21	the	the	DT
60025	3222	22	common	common	JJ
60025	3222	23	beans	bean	NNS
60025	3222	24	.	.	.
60025	3223	1	LIMA	lima	JJ
60025	3223	2	BEANS	bean	NNS
60025	3223	3	.	.	.
60025	3224	1	These	these	DT
60025	3224	2	are	be	VBP
60025	3224	3	generally	generally	RB
60025	3224	4	considered	consider	VBN
60025	3224	5	the	the	DT
60025	3224	6	finest	fine	JJS
60025	3224	7	of	of	IN
60025	3224	8	all	all	DT
60025	3224	9	beans	bean	NNS
60025	3224	10	,	,	,
60025	3224	11	and	and	CC
60025	3224	12	should	should	MD
60025	3224	13	be	be	VB
60025	3224	14	gathered	gather	VBN
60025	3224	15	young	young	JJ
60025	3224	16	.	.	.
60025	3225	1	Shell	Shell	NNP
60025	3225	2	them	-PRON-	PRP
60025	3225	3	,	,	,
60025	3225	4	lay	lie	VBD
60025	3225	5	them	-PRON-	PRP
60025	3225	6	in	in	IN
60025	3225	7	a	a	DT
60025	3225	8	pan	pan	NN
60025	3225	9	of	of	IN
60025	3225	10	cold	cold	JJ
60025	3225	11	water	water	NN
60025	3225	12	,	,	,
60025	3225	13	and	and	CC
60025	3225	14	then	then	RB
60025	3225	15	boil	boil	VB
60025	3225	16	them	-PRON-	PRP
60025	3225	17	about	about	RB
60025	3225	18	two	two	CD
60025	3225	19	hours	hour	NNS
60025	3225	20	,	,	,
60025	3225	21	or	or	CC
60025	3225	22	till	till	IN
60025	3225	23	they	-PRON-	PRP
60025	3225	24	are	be	VBP
60025	3225	25	quite	quite	RB
60025	3225	26	soft	soft	JJ
60025	3225	27	.	.	.
60025	3226	1	Drain	drain	VB
60025	3226	2	them	-PRON-	PRP
60025	3226	3	well	well	RB
60025	3226	4	,	,	,
60025	3226	5	and	and	CC
60025	3226	6	add	add	VB
60025	3226	7	to	to	IN
60025	3226	8	them	-PRON-	PRP
60025	3226	9	some	some	DT
60025	3226	10	butter	butter	NN
60025	3226	11	and	and	CC
60025	3226	12	a	a	DT
60025	3226	13	little	little	JJ
60025	3226	14	pepper	pepper	NN
60025	3226	15	.	.	.
60025	3227	1	They	-PRON-	PRP
60025	3227	2	are	be	VBP
60025	3227	3	destroyed	destroy	VBN
60025	3227	4	by	by	IN
60025	3227	5	the	the	DT
60025	3227	6	first	first	JJ
60025	3227	7	frost	frost	NN
60025	3227	8	,	,	,
60025	3227	9	but	but	CC
60025	3227	10	can	can	MD
60025	3227	11	be	be	VB
60025	3227	12	kept	keep	VBN
60025	3227	13	during	during	IN
60025	3227	14	the	the	DT
60025	3227	15	winter	winter	NN
60025	3227	16	,	,	,
60025	3227	17	by	by	IN
60025	3227	18	gathering	gather	VBG
60025	3227	19	them	-PRON-	PRP
60025	3227	20	on	on	IN
60025	3227	21	a	a	DT
60025	3227	22	dry	dry	JJ
60025	3227	23	day	day	NN
60025	3227	24	when	when	WRB
60025	3227	25	full	full	JJ
60025	3227	26	grown	grown	JJ
60025	3227	27	but	but	CC
60025	3227	28	not	not	RB
60025	3227	29	the	the	DT
60025	3227	30	least	least	RBS
60025	3227	31	hard	hard	JJ
60025	3227	32	,	,	,
60025	3227	33	and	and	CC
60025	3227	34	putting	put	VBG
60025	3227	35	them	-PRON-	PRP
60025	3227	36	in	in	IN
60025	3227	37	their	-PRON-	PRP$
60025	3227	38	pods	pod	NNS
60025	3227	39	into	into	IN
60025	3227	40	a	a	DT
60025	3227	41	keg	keg	NN
60025	3227	42	.	.	.
60025	3228	1	Throw	throw	VB
60025	3228	2	some	some	DT
60025	3228	3	salt	salt	NN
60025	3228	4	into	into	IN
60025	3228	5	the	the	DT
60025	3228	6	bottom	bottom	NN
60025	3228	7	of	of	IN
60025	3228	8	the	the	DT
60025	3228	9	keg	keg	NN
60025	3228	10	,	,	,
60025	3228	11	and	and	CC
60025	3228	12	cover	cover	VB
60025	3228	13	it	-PRON-	PRP
60025	3228	14	with	with	IN
60025	3228	15	a	a	DT
60025	3228	16	layer	layer	NN
60025	3228	17	of	of	IN
60025	3228	18	the	the	DT
60025	3228	19	bean	bean	NN
60025	3228	20	-	-	HYPH
60025	3228	21	pods	pod	NNS
60025	3228	22	;	;	:
60025	3228	23	then	then	RB
60025	3228	24	add	add	VB
60025	3228	25	more	more	JJR
60025	3228	26	salt	salt	NN
60025	3228	27	,	,	,
60025	3228	28	and	and	CC
60025	3228	29	then	then	RB
60025	3228	30	another	another	DT
60025	3228	31	layer	layer	NN
60025	3228	32	of	of	IN
60025	3228	33	beans	bean	NNS
60025	3228	34	,	,	,
60025	3228	35	till	till	IN
60025	3228	36	the	the	DT
60025	3228	37	keg	keg	NN
60025	3228	38	is	be	VBZ
60025	3228	39	full	full	JJ
60025	3228	40	.	.	.
60025	3229	1	Press	press	VB
60025	3229	2	them	-PRON-	PRP
60025	3229	3	down	down	RP
60025	3229	4	with	with	IN
60025	3229	5	a	a	DT
60025	3229	6	heavy	heavy	JJ
60025	3229	7	weight	weight	NN
60025	3229	8	,	,	,
60025	3229	9	cover	cover	VB
60025	3229	10	the	the	DT
60025	3229	11	keg	keg	NN
60025	3229	12	closely	closely	RB
60025	3229	13	,	,	,
60025	3229	14	and	and	CC
60025	3229	15	keep	keep	VB
60025	3229	16	it	-PRON-	PRP
60025	3229	17	in	in	IN
60025	3229	18	a	a	DT
60025	3229	19	cool	cool	RB
60025	3229	20	dry	dry	JJ
60025	3229	21	place	place	NN
60025	3229	22	.	.	.
60025	3230	1	Before	before	IN
60025	3230	2	you	-PRON-	PRP
60025	3230	3	use	use	VBP
60025	3230	4	them	-PRON-	PRP
60025	3230	5	,	,	,
60025	3230	6	soak	soak	VB
60025	3230	7	the	the	DT
60025	3230	8	pods	pod	NNS
60025	3230	9	all	all	DT
60025	3230	10	night	night	NN
60025	3230	11	in	in	IN
60025	3230	12	cold	cold	JJ
60025	3230	13	water	water	NN
60025	3230	14	;	;	:
60025	3230	15	the	the	DT
60025	3230	16	next	next	JJ
60025	3230	17	day	day	NN
60025	3230	18	shell	shell	VB
60025	3230	19	them	-PRON-	PRP
60025	3230	20	,	,	,
60025	3230	21	and	and	CC
60025	3230	22	soak	soak	VB
60025	3230	23	the	the	DT
60025	3230	24	beans	bean	NNS
60025	3230	25	till	till	IN
60025	3230	26	you	-PRON-	PRP
60025	3230	27	are	be	VBP
60025	3230	28	ready	ready	JJ
60025	3230	29	to	to	TO
60025	3230	30	boil	boil	VB
60025	3230	31	them	-PRON-	PRP
60025	3230	32	.	.	.
60025	3231	1	DRIED	DRIED	NNP
60025	3231	2	BEANS	bean	NNS
60025	3231	3	.	.	.
60025	3232	1	Wash	wash	VB
60025	3232	2	them	-PRON-	PRP
60025	3232	3	and	and	CC
60025	3232	4	lay	lie	VBD
60025	3232	5	them	-PRON-	PRP
60025	3232	6	in	in	IN
60025	3232	7	soak	soak	NN
60025	3232	8	over	over	IN
60025	3232	9	night	night	NN
60025	3232	10	.	.	.
60025	3233	1	Early	early	RB
60025	3233	2	in	in	IN
60025	3233	3	the	the	DT
60025	3233	4	morning	morning	NN
60025	3233	5	put	put	VBD
60025	3233	6	them	-PRON-	PRP
60025	3233	7	into	into	IN
60025	3233	8	a	a	DT
60025	3233	9	pot	pot	NN
60025	3233	10	with	with	IN
60025	3233	11	plenty	plenty	NN
60025	3233	12	of	of	IN
60025	3233	13	water	water	NN
60025	3233	14	,	,	,
60025	3233	15	and	and	CC
60025	3233	16	boil	boil	VB
60025	3233	17	them	-PRON-	PRP
60025	3233	18	slowly	slowly	RB
60025	3233	19	till	till	IN
60025	3233	20	dinner	dinner	NN
60025	3233	21	time	time	NN
60025	3233	22	.	.	.
60025	3234	1	They	-PRON-	PRP
60025	3234	2	will	will	MD
60025	3234	3	require	require	VB
60025	3234	4	seven	seven	CD
60025	3234	5	or	or	CC
60025	3234	6	eight	eight	CD
60025	3234	7	hours	hour	NNS
60025	3234	8	to	to	TO
60025	3234	9	be	be	VB
60025	3234	10	sufficiently	sufficiently	RB
60025	3234	11	done	do	VBN
60025	3234	12	.	.	.
60025	3235	1	Then	then	RB
60025	3235	2	take	take	VB
60025	3235	3	them	-PRON-	PRP
60025	3235	4	off	off	RP
60025	3235	5	,	,	,
60025	3235	6	put	put	VB
60025	3235	7	them	-PRON-	PRP
60025	3235	8	into	into	IN
60025	3235	9	a	a	DT
60025	3235	10	sieve	sieve	NN
60025	3235	11	,	,	,
60025	3235	12	and	and	CC
60025	3235	13	strain	strain	VB
60025	3235	14	off	off	RP
60025	3235	15	the	the	DT
60025	3235	16	liquid	liquid	NN
60025	3235	17	.	.	.
60025	3236	1	Send	send	VB
60025	3236	2	the	the	DT
60025	3236	3	beans	bean	NNS
60025	3236	4	to	to	TO
60025	3236	5	table	table	VB
60025	3236	6	in	in	IN
60025	3236	7	a	a	DT
60025	3236	8	deep	deep	JJ
60025	3236	9	dish	dish	NN
60025	3236	10	,	,	,
60025	3236	11	seasoned	season	VBN
60025	3236	12	with	with	IN
60025	3236	13	pepper	pepper	NN
60025	3236	14	,	,	,
60025	3236	15	and	and	CC
60025	3236	16	having	have	VBG
60025	3236	17	a	a	DT
60025	3236	18	piece	piece	NN
60025	3236	19	of	of	IN
60025	3236	20	butter	butter	NN
60025	3236	21	mixed	mix	VBN
60025	3236	22	with	with	IN
60025	3236	23	them	-PRON-	PRP
60025	3236	24	.	.	.
60025	3237	1	GREEN	GREEN	NNP
60025	3237	2	PEAS	PEAS	NNP
60025	3237	3	.	.	.
60025	3238	1	Green	green	JJ
60025	3238	2	peas	pea	NNS
60025	3238	3	are	be	VBP
60025	3238	4	unfit	unfit	JJ
60025	3238	5	for	for	IN
60025	3238	6	eating	eat	VBG
60025	3238	7	after	after	IN
60025	3238	8	they	-PRON-	PRP
60025	3238	9	become	become	VBP
60025	3238	10	hard	hard	JJ
60025	3238	11	and	and	CC
60025	3238	12	yellowish	yellowish	JJ
60025	3238	13	;	;	:
60025	3238	14	but	but	CC
60025	3238	15	they	-PRON-	PRP
60025	3238	16	are	be	VBP
60025	3238	17	better	well	JJR
60025	3238	18	when	when	WRB
60025	3238	19	nearly	nearly	RB
60025	3238	20	full	full	JJ
60025	3238	21	grown	grow	VBN
60025	3238	22	than	than	IN
60025	3238	23	when	when	WRB
60025	3238	24	very	very	RB
60025	3238	25	small	small	JJ
60025	3238	26	and	and	CC
60025	3238	27	young	young	JJ
60025	3238	28	.	.	.
60025	3239	1	They	-PRON-	PRP
60025	3239	2	should	should	MD
60025	3239	3	be	be	VB
60025	3239	4	gathered	gather	VBN
60025	3239	5	as	as	IN
60025	3239	6	short	short	JJ
60025	3239	7	a	a	DT
60025	3239	8	time	time	NN
60025	3239	9	as	as	IN
60025	3239	10	possible	possible	JJ
60025	3239	11	before	before	IN
60025	3239	12	they	-PRON-	PRP
60025	3239	13	are	be	VBP
60025	3239	14	cooked	cook	VBN
60025	3239	15	,	,	,
60025	3239	16	and	and	CC
60025	3239	17	laid	lay	VBN
60025	3239	18	in	in	IN
60025	3239	19	cold	cold	JJ
60025	3239	20	water	water	NN
60025	3239	21	as	as	RB
60025	3239	22	soon	soon	RB
60025	3239	23	as	as	IN
60025	3239	24	they	-PRON-	PRP
60025	3239	25	are	be	VBP
60025	3239	26	shelled	shell	VBN
60025	3239	27	.	.	.
60025	3240	1	They	-PRON-	PRP
60025	3240	2	will	will	MD
60025	3240	3	require	require	VB
60025	3240	4	about	about	IN
60025	3240	5	an	an	DT
60025	3240	6	hour	hour	NN
60025	3240	7	to	to	TO
60025	3240	8	boil	boil	VB
60025	3240	9	soft	soft	JJ
60025	3240	10	.	.	.
60025	3241	1	When	when	WRB
60025	3241	2	quite	quite	RB
60025	3241	3	done	do	VBN
60025	3241	4	,	,	,
60025	3241	5	drain	drain	VB
60025	3241	6	them	-PRON-	PRP
60025	3241	7	,	,	,
60025	3241	8	mix	mix	VB
60025	3241	9	with	with	IN
60025	3241	10	them	-PRON-	PRP
60025	3241	11	a	a	DT
60025	3241	12	piece	piece	NN
60025	3241	13	of	of	IN
60025	3241	14	butter	butter	NN
60025	3241	15	,	,	,
60025	3241	16	and	and	CC
60025	3241	17	add	add	VB
60025	3241	18	a	a	DT
60025	3241	19	little	little	JJ
60025	3241	20	pepper	pepper	NN
60025	3241	21	.	.	.
60025	3242	1	Peas	pea	NNS
60025	3242	2	may	may	MD
60025	3242	3	be	be	VB
60025	3242	4	greatly	greatly	RB
60025	3242	5	improved	improve	VBN
60025	3242	6	by	by	IN
60025	3242	7	boiling	boil	VBG
60025	3242	8	with	with	IN
60025	3242	9	them	-PRON-	PRP
60025	3242	10	two	two	CD
60025	3242	11	or	or	CC
60025	3242	12	three	three	CD
60025	3242	13	lumps	lump	NNS
60025	3242	14	of	of	IN
60025	3242	15	loaf	loaf	NN
60025	3242	16	-	-	HYPH
60025	3242	17	sugar	sugar	NN
60025	3242	18	,	,	,
60025	3242	19	and	and	CC
60025	3242	20	a	a	DT
60025	3242	21	sprig	sprig	NN
60025	3242	22	of	of	IN
60025	3242	23	mint	mint	NN
60025	3242	24	to	to	TO
60025	3242	25	be	be	VB
60025	3242	26	taken	take	VBN
60025	3242	27	out	out	RP
60025	3242	28	before	before	IN
60025	3242	29	they	-PRON-	PRP
60025	3242	30	are	be	VBP
60025	3242	31	dished	dish	VBN
60025	3242	32	.	.	.
60025	3243	1	This	this	DT
60025	3243	2	is	be	VBZ
60025	3243	3	an	an	DT
60025	3243	4	English	english	JJ
60025	3243	5	way	way	NN
60025	3243	6	of	of	IN
60025	3243	7	cooking	cook	VBG
60025	3243	8	green	green	JJ
60025	3243	9	peas	pea	NNS
60025	3243	10	,	,	,
60025	3243	11	and	and	CC
60025	3243	12	is	be	VBZ
60025	3243	13	to	to	TO
60025	3243	14	most	most	JJS
60025	3243	15	tastes	taste	NNS
60025	3243	16	a	a	DT
60025	3243	17	very	very	RB
60025	3243	18	good	good	JJ
60025	3243	19	one	one	NN
60025	3243	20	.	.	.
60025	3244	1	TO	to	IN
60025	3244	2	BOIL	BOIL	NNP
60025	3244	3	ONIONS	ONIONS	NNP
60025	3244	4	.	.	.
60025	3245	1	Take	take	VB
60025	3245	2	off	off	RP
60025	3245	3	the	the	DT
60025	3245	4	tops	top	NNS
60025	3245	5	and	and	CC
60025	3245	6	tails	tail	NNS
60025	3245	7	,	,	,
60025	3245	8	and	and	CC
60025	3245	9	the	the	DT
60025	3245	10	thin	thin	JJ
60025	3245	11	outer	outer	JJ
60025	3245	12	skin	skin	NN
60025	3245	13	;	;	:
60025	3245	14	but	but	CC
60025	3245	15	no	no	DT
60025	3245	16	more	more	RBR
60025	3245	17	lest	lest	IN
60025	3245	18	the	the	DT
60025	3245	19	onions	onion	NNS
60025	3245	20	should	should	MD
60025	3245	21	go	go	VB
60025	3245	22	to	to	IN
60025	3245	23	pieces	piece	NNS
60025	3245	24	.	.	.
60025	3246	1	Lay	lay	VB
60025	3246	2	them	-PRON-	PRP
60025	3246	3	on	on	IN
60025	3246	4	the	the	DT
60025	3246	5	bottom	bottom	NN
60025	3246	6	of	of	IN
60025	3246	7	a	a	DT
60025	3246	8	pan	pan	NN
60025	3246	9	which	which	WDT
60025	3246	10	is	be	VBZ
60025	3246	11	broad	broad	JJ
60025	3246	12	enough	enough	RB
60025	3246	13	to	to	TO
60025	3246	14	contain	contain	VB
60025	3246	15	them	-PRON-	PRP
60025	3246	16	without	without	IN
60025	3246	17	piling	pile	VBG
60025	3246	18	one	one	CD
60025	3246	19	on	on	IN
60025	3246	20	another	another	DT
60025	3246	21	;	;	:
60025	3246	22	just	just	RB
60025	3246	23	cover	cover	VB
60025	3246	24	them	-PRON-	PRP
60025	3246	25	with	with	IN
60025	3246	26	water	water	NN
60025	3246	27	,	,	,
60025	3246	28	and	and	CC
60025	3246	29	let	let	VB
60025	3246	30	them	-PRON-	PRP
60025	3246	31	simmer	simmer	VB
60025	3246	32	slowly	slowly	RB
60025	3246	33	till	till	IN
60025	3246	34	they	-PRON-	PRP
60025	3246	35	are	be	VBP
60025	3246	36	tender	tender	JJ
60025	3246	37	all	all	RB
60025	3246	38	through	through	RB
60025	3246	39	,	,	,
60025	3246	40	but	but	CC
60025	3246	41	not	not	RB
60025	3246	42	till	till	IN
60025	3246	43	they	-PRON-	PRP
60025	3246	44	break	break	VBP
60025	3246	45	.	.	.
60025	3247	1	Serve	serve	VB
60025	3247	2	them	-PRON-	PRP
60025	3247	3	up	up	RP
60025	3247	4	with	with	IN
60025	3247	5	melted	melted	JJ
60025	3247	6	butter	butter	NN
60025	3247	7	.	.	.
60025	3248	1	TO	to	IN
60025	3248	2	ROAST	ROAST	NNP
60025	3248	3	ONIONS.--Onions	onions.--onion	NNS
60025	3248	4	are	be	VBP
60025	3248	5	best	best	JJ
60025	3248	6	when	when	WRB
60025	3248	7	parboiled	parboil	VBN
60025	3248	8	before	before	IN
60025	3248	9	roasting	roast	VBG
60025	3248	10	.	.	.
60025	3249	1	Take	take	VB
60025	3249	2	large	large	JJ
60025	3249	3	onions	onion	NNS
60025	3249	4	,	,	,
60025	3249	5	place	place	VB
60025	3249	6	them	-PRON-	PRP
60025	3249	7	on	on	IN
60025	3249	8	a	a	DT
60025	3249	9	hot	hot	JJ
60025	3249	10	hearth	hearth	NN
60025	3249	11	and	and	CC
60025	3249	12	roast	roast	VB
60025	3249	13	them	-PRON-	PRP
60025	3249	14	before	before	IN
60025	3249	15	the	the	DT
60025	3249	16	fire	fire	NN
60025	3249	17	in	in	IN
60025	3249	18	their	-PRON-	PRP$
60025	3249	19	skins	skin	NNS
60025	3249	20	,	,	,
60025	3249	21	turning	turn	VBG
60025	3249	22	them	-PRON-	PRP
60025	3249	23	as	as	IN
60025	3249	24	they	-PRON-	PRP
60025	3249	25	require	require	VBP
60025	3249	26	it	-PRON-	PRP
60025	3249	27	.	.	.
60025	3250	1	Then	then	RB
60025	3250	2	peel	peel	VB
60025	3250	3	them	-PRON-	PRP
60025	3250	4	,	,	,
60025	3250	5	send	send	VB
60025	3250	6	them	-PRON-	PRP
60025	3250	7	to	to	TO
60025	3250	8	table	table	VB
60025	3250	9	whole	whole	RB
60025	3250	10	,	,	,
60025	3250	11	and	and	CC
60025	3250	12	eat	eat	VB
60025	3250	13	them	-PRON-	PRP
60025	3250	14	with	with	IN
60025	3250	15	butter	butter	NN
60025	3250	16	and	and	CC
60025	3250	17	salt	salt	NN
60025	3250	18	.	.	.
60025	3251	1	TO	to	IN
60025	3251	2	FRY	FRY	NNP
60025	3251	3	ONIONS.--Peel	ONIONS.--Peel	NNP
60025	3251	4	,	,	,
60025	3251	5	slice	slice	VB
60025	3251	6	them	-PRON-	PRP
60025	3251	7	,	,	,
60025	3251	8	and	and	CC
60025	3251	9	fry	fry	VB
60025	3251	10	them	-PRON-	PRP
60025	3251	11	brown	brown	JJ
60025	3251	12	in	in	IN
60025	3251	13	butter	butter	NN
60025	3251	14	or	or	CC
60025	3251	15	nice	nice	JJ
60025	3251	16	dripping	dripping	NN
60025	3251	17	.	.	.
60025	3252	1	Onions	onion	NNS
60025	3252	2	should	should	MD
60025	3252	3	be	be	VB
60025	3252	4	kept	keep	VBN
60025	3252	5	in	in	IN
60025	3252	6	a	a	DT
60025	3252	7	very	very	RB
60025	3252	8	dry	dry	JJ
60025	3252	9	place	place	NN
60025	3252	10	,	,	,
60025	3252	11	as	as	IN
60025	3252	12	dampness	dampness	NN
60025	3252	13	injures	injure	VBZ
60025	3252	14	them	-PRON-	PRP
60025	3252	15	.	.	.
60025	3253	1	TO	to	IN
60025	3253	2	BOIL	BOIL	NNP
60025	3253	3	ASPARAGUS	ASPARAGUS	NNP
60025	3253	4	.	.	.
60025	3254	1	Large	large	JJ
60025	3254	2	or	or	CC
60025	3254	3	full	full	JJ
60025	3254	4	grown	grow	VBN
60025	3254	5	asparagus	asparagus	NN
60025	3254	6	is	be	VBZ
60025	3254	7	the	the	DT
60025	3254	8	best	good	JJS
60025	3254	9	.	.	.
60025	3255	1	Before	before	IN
60025	3255	2	you	-PRON-	PRP
60025	3255	3	begin	begin	VBP
60025	3255	4	to	to	TO
60025	3255	5	prepare	prepare	VB
60025	3255	6	it	-PRON-	PRP
60025	3255	7	for	for	IN
60025	3255	8	cooking	cooking	NN
60025	3255	9	,	,	,
60025	3255	10	set	set	VBN
60025	3255	11	on	on	IN
60025	3255	12	the	the	DT
60025	3255	13	fire	fire	NN
60025	3255	14	a	a	DT
60025	3255	15	pot	pot	NN
60025	3255	16	with	with	IN
60025	3255	17	plenty	plenty	NN
60025	3255	18	of	of	IN
60025	3255	19	water	water	NN
60025	3255	20	,	,	,
60025	3255	21	and	and	CC
60025	3255	22	sprinkle	sprinkle	VB
60025	3255	23	into	into	IN
60025	3255	24	it	-PRON-	PRP
60025	3255	25	a	a	DT
60025	3255	26	handful	handful	NN
60025	3255	27	of	of	IN
60025	3255	28	salt	salt	NN
60025	3255	29	.	.	.
60025	3256	1	Your	-PRON-	PRP$
60025	3256	2	asparagus	asparagus	NN
60025	3256	3	should	should	MD
60025	3256	4	be	be	VB
60025	3256	5	all	all	DT
60025	3256	6	of	of	IN
60025	3256	7	the	the	DT
60025	3256	8	same	same	JJ
60025	3256	9	size	size	NN
60025	3256	10	.	.	.
60025	3257	1	Scrape	scrape	VB
60025	3257	2	the	the	DT
60025	3257	3	stalks	stalk	NNS
60025	3257	4	till	till	IN
60025	3257	5	they	-PRON-	PRP
60025	3257	6	are	be	VBP
60025	3257	7	perfectly	perfectly	RB
60025	3257	8	nice	nice	JJ
60025	3257	9	and	and	CC
60025	3257	10	white	white	JJ
60025	3257	11	;	;	:
60025	3257	12	cut	cut	VB
60025	3257	13	them	-PRON-	PRP
60025	3257	14	all	all	DT
60025	3257	15	of	of	IN
60025	3257	16	equal	equal	JJ
60025	3257	17	length	length	NN
60025	3257	18	,	,	,
60025	3257	19	and	and	CC
60025	3257	20	short	short	JJ
60025	3257	21	,	,	,
60025	3257	22	so	so	IN
60025	3257	23	as	as	IN
60025	3257	24	to	to	TO
60025	3257	25	leave	leave	VB
60025	3257	26	them	-PRON-	PRP
60025	3257	27	but	but	CC
60025	3257	28	two	two	CD
60025	3257	29	or	or	CC
60025	3257	30	three	three	CD
60025	3257	31	inches	inch	NNS
60025	3257	32	below	below	IN
60025	3257	33	the	the	DT
60025	3257	34	green	green	JJ
60025	3257	35	part	part	NN
60025	3257	36	.	.	.
60025	3258	1	To	to	TO
60025	3258	2	serve	serve	VB
60025	3258	3	up	up	RP
60025	3258	4	asparagus	asparagus	NN
60025	3258	5	with	with	IN
60025	3258	6	long	long	JJ
60025	3258	7	stalks	stalk	NNS
60025	3258	8	is	be	VBZ
60025	3258	9	now	now	RB
60025	3258	10	becoming	become	VBG
60025	3258	11	obsolete	obsolete	JJ
60025	3258	12	.	.	.
60025	3259	1	As	as	IN
60025	3259	2	you	-PRON-	PRP
60025	3259	3	scrape	scrape	VBP
60025	3259	4	them	-PRON-	PRP
60025	3259	5	,	,	,
60025	3259	6	throw	throw	VB
60025	3259	7	them	-PRON-	PRP
60025	3259	8	into	into	IN
60025	3259	9	a	a	DT
60025	3259	10	pan	pan	NN
60025	3259	11	of	of	IN
60025	3259	12	cold	cold	JJ
60025	3259	13	water	water	NN
60025	3259	14	.	.	.
60025	3260	1	Then	then	RB
60025	3260	2	tie	tie	VB
60025	3260	3	them	-PRON-	PRP
60025	3260	4	up	up	RP
60025	3260	5	in	in	IN
60025	3260	6	small	small	JJ
60025	3260	7	bundles	bundle	NNS
60025	3260	8	with	with	IN
60025	3260	9	bass	bass	NN
60025	3260	10	or	or	CC
60025	3260	11	tape	tape	NN
60025	3260	12	,	,	,
60025	3260	13	as	as	IN
60025	3260	14	twine	twine	NN
60025	3260	15	will	will	MD
60025	3260	16	cut	cut	VB
60025	3260	17	them	-PRON-	PRP
60025	3260	18	to	to	IN
60025	3260	19	pieces	piece	NNS
60025	3260	20	.	.	.
60025	3261	1	When	when	WRB
60025	3261	2	the	the	DT
60025	3261	3	water	water	NN
60025	3261	4	is	be	VBZ
60025	3261	5	boiling	boil	VBG
60025	3261	6	fast	fast	RB
60025	3261	7	,	,	,
60025	3261	8	put	put	VBN
60025	3261	9	in	in	IN
60025	3261	10	the	the	DT
60025	3261	11	asparagus	asparagus	NN
60025	3261	12	,	,	,
60025	3261	13	and	and	CC
60025	3261	14	boil	boil	VB
60025	3261	15	it	-PRON-	PRP
60025	3261	16	an	an	DT
60025	3261	17	hour	hour	NN
60025	3261	18	;	;	:
60025	3261	19	if	if	IN
60025	3261	20	old	old	JJ
60025	3261	21	it	-PRON-	PRP
60025	3261	22	will	will	MD
60025	3261	23	require	require	VB
60025	3261	24	an	an	DT
60025	3261	25	hour	hour	NN
60025	3261	26	and	and	CC
60025	3261	27	a	a	DT
60025	3261	28	quarter	quarter	NN
60025	3261	29	.	.	.
60025	3262	1	When	when	WRB
60025	3262	2	it	-PRON-	PRP
60025	3262	3	is	be	VBZ
60025	3262	4	nearly	nearly	RB
60025	3262	5	done	do	VBN
60025	3262	6	boiling	boil	VBG
60025	3262	7	,	,	,
60025	3262	8	toast	toast	VB
60025	3262	9	a	a	DT
60025	3262	10	large	large	JJ
60025	3262	11	slice	slice	NN
60025	3262	12	of	of	IN
60025	3262	13	bread	bread	NN
60025	3262	14	sufficient	sufficient	JJ
60025	3262	15	to	to	TO
60025	3262	16	cover	cover	VB
60025	3262	17	the	the	DT
60025	3262	18	dish	dish	NN
60025	3262	19	(	(	-LRB-
60025	3262	20	first	first	RB
60025	3262	21	cutting	cut	VBG
60025	3262	22	off	off	RP
60025	3262	23	the	the	DT
60025	3262	24	crust	crust	NN
60025	3262	25	)	)	-RRB-
60025	3262	26	and	and	CC
60025	3262	27	dip	dip	VB
60025	3262	28	it	-PRON-	PRP
60025	3262	29	into	into	IN
60025	3262	30	the	the	DT
60025	3262	31	asparagus	asparagus	NN
60025	3262	32	water	water	NN
60025	3262	33	in	in	IN
60025	3262	34	the	the	DT
60025	3262	35	pot	pot	NN
60025	3262	36	.	.	.
60025	3263	1	Lay	lay	VB
60025	3263	2	it	-PRON-	PRP
60025	3263	3	in	in	IN
60025	3263	4	a	a	DT
60025	3263	5	dish	dish	NN
60025	3263	6	,	,	,
60025	3263	7	and	and	CC
60025	3263	8	,	,	,
60025	3263	9	having	have	VBG
60025	3263	10	drained	drain	VBN
60025	3263	11	the	the	DT
60025	3263	12	asparagus	asparagus	NN
60025	3263	13	,	,	,
60025	3263	14	place	place	VB
60025	3263	15	it	-PRON-	PRP
60025	3263	16	on	on	IN
60025	3263	17	the	the	DT
60025	3263	18	toast	toast	NN
60025	3263	19	with	with	IN
60025	3263	20	all	all	PDT
60025	3263	21	the	the	DT
60025	3263	22	heads	head	NNS
60025	3263	23	pointed	point	VBD
60025	3263	24	inwards	inwards	RB
60025	3263	25	towards	towards	IN
60025	3263	26	the	the	DT
60025	3263	27	centre	centre	NN
60025	3263	28	,	,	,
60025	3263	29	and	and	CC
60025	3263	30	the	the	DT
60025	3263	31	stalks	stalk	NNS
60025	3263	32	spreading	spread	VBG
60025	3263	33	outwards	outward	NNS
60025	3263	34	.	.	.
60025	3264	1	Serve	serve	VB
60025	3264	2	up	up	RP
60025	3264	3	melted	melted	JJ
60025	3264	4	butter	butter	NN
60025	3264	5	with	with	IN
60025	3264	6	it	-PRON-	PRP
60025	3264	7	.	.	.
60025	3265	1	SEA	SEA	NNP
60025	3265	2	KALE.--Sea	KALE.--Sea	NNP
60025	3265	3	kale	kale	NNP
60025	3265	4	is	be	VBZ
60025	3265	5	prepared	prepared	JJ
60025	3265	6	,	,	,
60025	3265	7	boiled	boil	VBN
60025	3265	8	,	,	,
60025	3265	9	and	and	CC
60025	3265	10	served	serve	VBD
60025	3265	11	up	up	RP
60025	3265	12	in	in	IN
60025	3265	13	the	the	DT
60025	3265	14	same	same	JJ
60025	3265	15	manner	manner	NN
60025	3265	16	as	as	IN
60025	3265	17	asparagus	asparagus	NN
60025	3265	18	.	.	.
60025	3266	1	POKE.--The	poke.--the	JJ
60025	3266	2	young	young	JJ
60025	3266	3	stalks	stalk	NNS
60025	3266	4	and	and	CC
60025	3266	5	leaves	leave	NNS
60025	3266	6	of	of	IN
60025	3266	7	the	the	DT
60025	3266	8	poke	poke	JJ
60025	3266	9	-	-	HYPH
60025	3266	10	berry	berry	NNP
60025	3266	11	plant	plant	NN
60025	3266	12	when	when	WRB
60025	3266	13	quite	quite	RB
60025	3266	14	small	small	JJ
60025	3266	15	and	and	CC
60025	3266	16	first	first	JJ
60025	3266	17	beginning	begin	VBG
60025	3266	18	to	to	TO
60025	3266	19	sprout	sprout	VB
60025	3266	20	up	up	RP
60025	3266	21	from	from	IN
60025	3266	22	the	the	DT
60025	3266	23	ground	ground	NN
60025	3266	24	in	in	IN
60025	3266	25	the	the	DT
60025	3266	26	spring	spring	NN
60025	3266	27	,	,	,
60025	3266	28	are	be	VBP
60025	3266	29	by	by	IN
60025	3266	30	most	most	JJS
60025	3266	31	persons	person	NNS
60025	3266	32	considered	consider	VBN
60025	3266	33	very	very	RB
60025	3266	34	nice	nice	JJ
60025	3266	35	,	,	,
60025	3266	36	and	and	CC
60025	3266	37	are	be	VBP
60025	3266	38	frequently	frequently	RB
60025	3266	39	brought	bring	VBN
60025	3266	40	to	to	IN
60025	3266	41	market	market	NN
60025	3266	42	.	.	.
60025	3267	1	If	if	IN
60025	3267	2	the	the	DT
60025	3267	3	least	least	JJS
60025	3267	4	too	too	RB
60025	3267	5	old	old	JJ
60025	3267	6	they	-PRON-	PRP
60025	3267	7	acquire	acquire	VBP
60025	3267	8	a	a	DT
60025	3267	9	strong	strong	JJ
60025	3267	10	taste	taste	NN
60025	3267	11	,	,	,
60025	3267	12	and	and	CC
60025	3267	13	should	should	MD
60025	3267	14	not	not	RB
60025	3267	15	be	be	VB
60025	3267	16	eaten	eat	VBN
60025	3267	17	,	,	,
60025	3267	18	as	as	IN
60025	3267	19	they	-PRON-	PRP
60025	3267	20	then	then	RB
60025	3267	21	become	become	VBP
60025	3267	22	unwholesome	unwholesome	JJ
60025	3267	23	.	.	.
60025	3268	1	They	-PRON-	PRP
60025	3268	2	are	be	VBP
60025	3268	3	in	in	IN
60025	3268	4	a	a	DT
60025	3268	5	proper	proper	JJ
60025	3268	6	state	state	NN
60025	3268	7	when	when	WRB
60025	3268	8	the	the	DT
60025	3268	9	part	part	NN
60025	3268	10	of	of	IN
60025	3268	11	the	the	DT
60025	3268	12	stalk	stalk	NN
60025	3268	13	nearest	nearest	NN
60025	3268	14	to	to	IN
60025	3268	15	the	the	DT
60025	3268	16	ground	ground	NN
60025	3268	17	is	be	VBZ
60025	3268	18	not	not	RB
60025	3268	19	thicker	thick	JJR
60025	3268	20	than	than	IN
60025	3268	21	small	small	JJ
60025	3268	22	asparagus	asparagus	NN
60025	3268	23	.	.	.
60025	3269	1	Scrape	scrape	VB
60025	3269	2	the	the	DT
60025	3269	3	stalks	stalk	NNS
60025	3269	4	,	,	,
60025	3269	5	(	(	-LRB-
60025	3269	6	letting	let	VBG
60025	3269	7	the	the	DT
60025	3269	8	leaves	leave	NNS
60025	3269	9	remain	remain	VBP
60025	3269	10	on	on	IN
60025	3269	11	them	-PRON-	PRP
60025	3269	12	,	,	,
60025	3269	13	)	)	-RRB-
60025	3269	14	and	and	CC
60025	3269	15	throw	throw	VB
60025	3269	16	them	-PRON-	PRP
60025	3269	17	into	into	IN
60025	3269	18	cold	cold	JJ
60025	3269	19	water	water	NN
60025	3269	20	.	.	.
60025	3270	1	Then	then	RB
60025	3270	2	tie	tie	VB
60025	3270	3	up	up	RP
60025	3270	4	the	the	DT
60025	3270	5	poke	poke	NN
60025	3270	6	in	in	IN
60025	3270	7	bundles	bundle	NNS
60025	3270	8	,	,	,
60025	3270	9	put	put	VBD
60025	3270	10	it	-PRON-	PRP
60025	3270	11	into	into	IN
60025	3270	12	a	a	DT
60025	3270	13	pot	pot	NN
60025	3270	14	that	that	WDT
60025	3270	15	has	have	VBZ
60025	3270	16	plenty	plenty	NN
60025	3270	17	of	of	IN
60025	3270	18	boiling	boiling	NN
60025	3270	19	water	water	NN
60025	3270	20	,	,	,
60025	3270	21	and	and	CC
60025	3270	22	let	let	VB
60025	3270	23	it	-PRON-	PRP
60025	3270	24	boil	boil	VB
60025	3270	25	fast	fast	RB
60025	3270	26	an	an	DT
60025	3270	27	hour	hour	NN
60025	3270	28	at	at	IN
60025	3270	29	least	least	JJS
60025	3270	30	.	.	.
60025	3271	1	Serve	serve	VB
60025	3271	2	it	-PRON-	PRP
60025	3271	3	up	up	RP
60025	3271	4	with	with	IN
60025	3271	5	or	or	CC
60025	3271	6	without	without	IN
60025	3271	7	toast	toast	NN
60025	3271	8	,	,	,
60025	3271	9	and	and	CC
60025	3271	10	send	send	VB
60025	3271	11	melted	melted	JJ
60025	3271	12	butter	butter	NN
60025	3271	13	with	with	IN
60025	3271	14	it	-PRON-	PRP
60025	3271	15	in	in	IN
60025	3271	16	a	a	DT
60025	3271	17	boat	boat	NN
60025	3271	18	.	.	.
60025	3272	1	STEWED	STEWED	NNP
60025	3272	2	TOMATAS	TOMATAS	NNP
60025	3272	3	.	.	.
60025	3273	1	Peel	peel	VB
60025	3273	2	your	-PRON-	PRP$
60025	3273	3	tomatas	tomatas	NN
60025	3273	4	,	,	,
60025	3273	5	cut	cut	VB
60025	3273	6	them	-PRON-	PRP
60025	3273	7	in	in	IN
60025	3273	8	half	half	NN
60025	3273	9	and	and	CC
60025	3273	10	squeeze	squeeze	VB
60025	3273	11	out	out	RP
60025	3273	12	the	the	DT
60025	3273	13	seeds	seed	NNS
60025	3273	14	.	.	.
60025	3274	1	Then	then	RB
60025	3274	2	put	put	VB
60025	3274	3	them	-PRON-	PRP
60025	3274	4	into	into	IN
60025	3274	5	a	a	DT
60025	3274	6	stew	stew	NN
60025	3274	7	-	-	HYPH
60025	3274	8	pan	pan	NN
60025	3274	9	without	without	IN
60025	3274	10	any	any	DT
60025	3274	11	water	water	NN
60025	3274	12	,	,	,
60025	3274	13	and	and	CC
60025	3274	14	add	add	VB
60025	3274	15	to	to	IN
60025	3274	16	them	-PRON-	PRP
60025	3274	17	cayenne	cayenne	NN
60025	3274	18	and	and	CC
60025	3274	19	salt	salt	NN
60025	3274	20	to	to	IN
60025	3274	21	your	-PRON-	PRP$
60025	3274	22	taste	taste	NN
60025	3274	23	,	,	,
60025	3274	24	some	some	DT
60025	3274	25	grated	grate	VBN
60025	3274	26	bread	bread	NN
60025	3274	27	,	,	,
60025	3274	28	a	a	DT
60025	3274	29	little	little	JJ
60025	3274	30	minced	minced	JJ
60025	3274	31	onion	onion	NN
60025	3274	32	,	,	,
60025	3274	33	and	and	CC
60025	3274	34	some	some	DT
60025	3274	35	powdered	powder	VBN
60025	3274	36	mace	mace	NN
60025	3274	37	.	.	.
60025	3275	1	Stew	stew	VB
60025	3275	2	them	-PRON-	PRP
60025	3275	3	slowly	slowly	RB
60025	3275	4	till	till	IN
60025	3275	5	they	-PRON-	PRP
60025	3275	6	are	be	VBP
60025	3275	7	first	first	RB
60025	3275	8	dissolved	dissolve	VBN
60025	3275	9	and	and	CC
60025	3275	10	then	then	RB
60025	3275	11	dry	dry	JJ
60025	3275	12	.	.	.
60025	3276	1	BAKED	BAKED	NNS
60025	3276	2	TOMATAS.--Peel	tomatas.--peel	VBP
60025	3276	3	some	some	DT
60025	3276	4	large	large	JJ
60025	3276	5	fine	fine	JJ
60025	3276	6	tomatas	tomatas	NN
60025	3276	7	,	,	,
60025	3276	8	cut	cut	VBD
60025	3276	9	them	-PRON-	PRP
60025	3276	10	up	up	RP
60025	3276	11	,	,	,
60025	3276	12	and	and	CC
60025	3276	13	take	take	VB
60025	3276	14	out	out	RP
60025	3276	15	the	the	DT
60025	3276	16	seeds	seed	NNS
60025	3276	17	.	.	.
60025	3277	1	Then	then	RB
60025	3277	2	put	put	VB
60025	3277	3	them	-PRON-	PRP
60025	3277	4	into	into	IN
60025	3277	5	a	a	DT
60025	3277	6	deep	deep	JJ
60025	3277	7	dish	dish	NN
60025	3277	8	in	in	IN
60025	3277	9	alternate	alternate	JJ
60025	3277	10	layers	layer	NNS
60025	3277	11	with	with	IN
60025	3277	12	grated	grate	VBN
60025	3277	13	bread	bread	NN
60025	3277	14	-	-	HYPH
60025	3277	15	crumbs	crumb	NNS
60025	3277	16	,	,	,
60025	3277	17	and	and	CC
60025	3277	18	a	a	DT
60025	3277	19	very	very	RB
60025	3277	20	little	little	JJ
60025	3277	21	butter	butter	NN
60025	3277	22	in	in	IN
60025	3277	23	small	small	JJ
60025	3277	24	bits	bit	NNS
60025	3277	25	.	.	.
60025	3278	1	There	there	EX
60025	3278	2	must	must	MD
60025	3278	3	be	be	VB
60025	3278	4	a	a	DT
60025	3278	5	large	large	JJ
60025	3278	6	proportion	proportion	NN
60025	3278	7	of	of	IN
60025	3278	8	bread	bread	NN
60025	3278	9	-	-	HYPH
60025	3278	10	crumbs	crumb	NNS
60025	3278	11	.	.	.
60025	3279	1	Season	season	VB
60025	3279	2	the	the	DT
60025	3279	3	whole	whole	NN
60025	3279	4	with	with	IN
60025	3279	5	a	a	DT
60025	3279	6	little	little	JJ
60025	3279	7	salt	salt	NN
60025	3279	8	,	,	,
60025	3279	9	and	and	CC
60025	3279	10	cayenne	cayenne	NN
60025	3279	11	pepper	pepper	NN
60025	3279	12	.	.	.
60025	3280	1	Set	Set	VBD
60025	3280	2	it	-PRON-	PRP
60025	3280	3	in	in	IN
60025	3280	4	an	an	DT
60025	3280	5	oven	oven	NN
60025	3280	6	,	,	,
60025	3280	7	and	and	CC
60025	3280	8	bake	bake	VB
60025	3280	9	it	-PRON-	PRP
60025	3280	10	.	.	.
60025	3281	1	In	in	IN
60025	3281	2	cooking	cooking	NN
60025	3281	3	tomatas	tomatas	NN
60025	3281	4	,	,	,
60025	3281	5	take	take	VB
60025	3281	6	care	care	NN
60025	3281	7	not	not	RB
60025	3281	8	to	to	TO
60025	3281	9	have	have	VB
60025	3281	10	them	-PRON-	PRP
60025	3281	11	too	too	RB
60025	3281	12	liquid	liquid	JJ
60025	3281	13	.	.	.
60025	3282	1	They	-PRON-	PRP
60025	3282	2	will	will	MD
60025	3282	3	not	not	RB
60025	3282	4	lose	lose	VB
60025	3282	5	their	-PRON-	PRP$
60025	3282	6	raw	raw	JJ
60025	3282	7	taste	taste	NN
60025	3282	8	in	in	IN
60025	3282	9	less	less	JJR
60025	3282	10	than	than	IN
60025	3282	11	three	three	CD
60025	3282	12	hours	hour	NNS
60025	3282	13	'	'	POS
60025	3282	14	cooking	cooking	NN
60025	3282	15	.	.	.
60025	3283	1	MUSHROOMS	MUSHROOMS	NNP
60025	3283	2	.	.	.
60025	3284	1	Good	good	JJ
60025	3284	2	mushrooms	mushroom	NNS
60025	3284	3	are	be	VBP
60025	3284	4	only	only	RB
60025	3284	5	found	find	VBN
60025	3284	6	in	in	IN
60025	3284	7	clear	clear	JJ
60025	3284	8	open	open	JJ
60025	3284	9	fields	field	NNS
60025	3284	10	where	where	WRB
60025	3284	11	the	the	DT
60025	3284	12	air	air	NN
60025	3284	13	is	be	VBZ
60025	3284	14	pure	pure	JJ
60025	3284	15	and	and	CC
60025	3284	16	unconfined	unconfined	JJ
60025	3284	17	.	.	.
60025	3285	1	Those	those	DT
60025	3285	2	that	that	WDT
60025	3285	3	grow	grow	VBP
60025	3285	4	in	in	IN
60025	3285	5	low	low	JJ
60025	3285	6	damp	damp	JJ
60025	3285	7	ground	ground	NN
60025	3285	8	,	,	,
60025	3285	9	or	or	CC
60025	3285	10	in	in	IN
60025	3285	11	shady	shady	JJ
60025	3285	12	places	place	NNS
60025	3285	13	,	,	,
60025	3285	14	are	be	VBP
60025	3285	15	always	always	RB
60025	3285	16	poisonous	poisonous	JJ
60025	3285	17	.	.	.
60025	3286	1	Mushrooms	mushroom	NNS
60025	3286	2	of	of	IN
60025	3286	3	the	the	DT
60025	3286	4	proper	proper	JJ
60025	3286	5	sort	sort	NN
60025	3286	6	generally	generally	RB
60025	3286	7	appear	appear	VBP
60025	3286	8	in	in	IN
60025	3286	9	August	August	NNP
60025	3286	10	and	and	CC
60025	3286	11	September	September	NNP
60025	3286	12	,	,	,
60025	3286	13	after	after	IN
60025	3286	14	a	a	DT
60025	3286	15	heavy	heavy	JJ
60025	3286	16	dew	dew	NN
60025	3286	17	or	or	CC
60025	3286	18	a	a	DT
60025	3286	19	misty	misty	JJ
60025	3286	20	night	night	NN
60025	3286	21	.	.	.
60025	3287	1	They	-PRON-	PRP
60025	3287	2	may	may	MD
60025	3287	3	be	be	VB
60025	3287	4	known	know	VBN
60025	3287	5	by	by	IN
60025	3287	6	their	-PRON-	PRP$
60025	3287	7	being	being	NN
60025	3287	8	of	of	IN
60025	3287	9	a	a	DT
60025	3287	10	pale	pale	JJ
60025	3287	11	pink	pink	NN
60025	3287	12	or	or	CC
60025	3287	13	salmon	salmon	NN
60025	3287	14	colour	colour	NN
60025	3287	15	on	on	IN
60025	3287	16	the	the	DT
60025	3287	17	gills	gill	NNS
60025	3287	18	or	or	CC
60025	3287	19	under	under	IN
60025	3287	20	side	side	NN
60025	3287	21	,	,	,
60025	3287	22	while	while	IN
60025	3287	23	the	the	DT
60025	3287	24	top	top	NN
60025	3287	25	is	be	VBZ
60025	3287	26	of	of	IN
60025	3287	27	a	a	DT
60025	3287	28	dull	dull	JJ
60025	3287	29	pearl	pearl	NN
60025	3287	30	-	-	HYPH
60025	3287	31	coloured	coloured	JJ
60025	3287	32	white	white	NN
60025	3287	33	;	;	:
60025	3287	34	and	and	CC
60025	3287	35	by	by	IN
60025	3287	36	their	-PRON-	PRP$
60025	3287	37	growing	grow	VBG
60025	3287	38	only	only	RB
60025	3287	39	in	in	IN
60025	3287	40	open	open	JJ
60025	3287	41	places	place	NNS
60025	3287	42	.	.	.
60025	3288	1	When	when	WRB
60025	3288	2	they	-PRON-	PRP
60025	3288	3	are	be	VBP
60025	3288	4	a	a	DT
60025	3288	5	day	day	NN
60025	3288	6	old	old	JJ
60025	3288	7	,	,	,
60025	3288	8	or	or	CC
60025	3288	9	a	a	DT
60025	3288	10	few	few	JJ
60025	3288	11	hours	hour	NNS
60025	3288	12	after	after	IN
60025	3288	13	they	-PRON-	PRP
60025	3288	14	are	be	VBP
60025	3288	15	gathered	gather	VBN
60025	3288	16	,	,	,
60025	3288	17	the	the	DT
60025	3288	18	reddish	reddish	JJ
60025	3288	19	colour	colour	NN
60025	3288	20	changes	change	NNS
60025	3288	21	to	to	TO
60025	3288	22	brown	brown	VB
60025	3288	23	.	.	.
60025	3289	1	The	the	DT
60025	3289	2	poisonous	poisonous	JJ
60025	3289	3	or	or	CC
60025	3289	4	false	false	JJ
60025	3289	5	mushrooms	mushroom	NNS
60025	3289	6	are	be	VBP
60025	3289	7	of	of	IN
60025	3289	8	various	various	JJ
60025	3289	9	colours	colour	NNS
60025	3289	10	,	,	,
60025	3289	11	sometimes	sometimes	RB
60025	3289	12	of	of	IN
60025	3289	13	a	a	DT
60025	3289	14	bright	bright	JJ
60025	3289	15	yellow	yellow	NN
60025	3289	16	or	or	CC
60025	3289	17	scarlet	scarlet	JJ
60025	3289	18	all	all	RB
60025	3289	19	over	over	RB
60025	3289	20	;	;	:
60025	3289	21	sometimes	sometimes	RB
60025	3289	22	entirely	entirely	RB
60025	3289	23	of	of	IN
60025	3289	24	a	a	DT
60025	3289	25	chalky	chalky	RB
60025	3289	26	white	white	JJ
60025	3289	27	,	,	,
60025	3289	28	stalk	stalk	NN
60025	3289	29	,	,	,
60025	3289	30	top	top	NN
60025	3289	31	,	,	,
60025	3289	32	and	and	CC
60025	3289	33	gills	gill	NNS
60025	3289	34	.	.	.
60025	3290	1	It	-PRON-	PRP
60025	3290	2	is	be	VBZ
60025	3290	3	easy	easy	JJ
60025	3290	4	to	to	TO
60025	3290	5	detect	detect	VB
60025	3290	6	a	a	DT
60025	3290	7	bad	bad	JJ
60025	3290	8	mushroom	mushroom	NN
60025	3290	9	if	if	IN
60025	3290	10	all	all	DT
60025	3290	11	are	be	VBP
60025	3290	12	quite	quite	RB
60025	3290	13	fresh	fresh	JJ
60025	3290	14	;	;	:
60025	3290	15	but	but	CC
60025	3290	16	after	after	IN
60025	3290	17	being	be	VBG
60025	3290	18	gathered	gather	VBN
60025	3290	19	a	a	DT
60025	3290	20	few	few	JJ
60025	3290	21	hours	hour	NNS
60025	3290	22	the	the	DT
60025	3290	23	colours	colour	NNS
60025	3290	24	change	change	NN
60025	3290	25	,	,	,
60025	3290	26	so	so	IN
60025	3290	27	that	that	IN
60025	3290	28	unpractised	unpractised	JJ
60025	3290	29	persons	person	NNS
60025	3290	30	frequently	frequently	RB
60025	3290	31	mistake	mistake	VBP
60025	3290	32	them	-PRON-	PRP
60025	3290	33	.	.	.
60025	3291	1	It	-PRON-	PRP
60025	3291	2	is	be	VBZ
60025	3291	3	said	say	VBN
60025	3291	4	that	that	IN
60025	3291	5	if	if	IN
60025	3291	6	you	-PRON-	PRP
60025	3291	7	boil	boil	VBP
60025	3291	8	an	an	DT
60025	3291	9	onion	onion	NN
60025	3291	10	among	among	IN
60025	3291	11	mushrooms	mushroom	NNS
60025	3291	12	the	the	DT
60025	3291	13	onion	onion	NN
60025	3291	14	will	will	MD
60025	3291	15	turn	turn	VB
60025	3291	16	of	of	IN
60025	3291	17	a	a	DT
60025	3291	18	bluish	bluish	JJ
60025	3291	19	black	black	NN
60025	3291	20	when	when	WRB
60025	3291	21	there	there	EX
60025	3291	22	is	be	VBZ
60025	3291	23	a	a	DT
60025	3291	24	bad	bad	JJ
60025	3291	25	one	one	NN
60025	3291	26	among	among	IN
60025	3291	27	them	-PRON-	PRP
60025	3291	28	.	.	.
60025	3292	1	Of	of	RB
60025	3292	2	course	course	RB
60025	3292	3	,	,	,
60025	3292	4	the	the	DT
60025	3292	5	whole	whole	NN
60025	3292	6	should	should	MD
60025	3292	7	then	then	RB
60025	3292	8	be	be	VB
60025	3292	9	thrown	throw	VBN
60025	3292	10	into	into	IN
60025	3292	11	the	the	DT
60025	3292	12	fire	fire	NN
60025	3292	13	.	.	.
60025	3293	1	If	if	IN
60025	3293	2	in	in	IN
60025	3293	3	stirring	stir	VBG
60025	3293	4	mushrooms	mushroom	NNS
60025	3293	5	,	,	,
60025	3293	6	the	the	DT
60025	3293	7	colour	colour	NN
60025	3293	8	of	of	IN
60025	3293	9	the	the	DT
60025	3293	10	silver	silver	NN
60025	3293	11	spoon	spoon	NN
60025	3293	12	is	be	VBZ
60025	3293	13	changed	change	VBN
60025	3293	14	,	,	,
60025	3293	15	it	-PRON-	PRP
60025	3293	16	is	be	VBZ
60025	3293	17	also	also	RB
60025	3293	18	most	most	RBS
60025	3293	19	prudent	prudent	JJ
60025	3293	20	to	to	TO
60025	3293	21	destroy	destroy	VB
60025	3293	22	them	-PRON-	PRP
60025	3293	23	all	all	DT
60025	3293	24	.	.	.
60025	3294	1	TO	to	IN
60025	3294	2	STEW	STEW	NNP
60025	3294	3	MUSHROOMS.--For	MUSHROOMS.--For	.
60025	3294	4	this	this	DT
60025	3294	5	purpose	purpose	NN
60025	3294	6	the	the	DT
60025	3294	7	small	small	JJ
60025	3294	8	button	button	NN
60025	3294	9	mushrooms	mushroom	NNS
60025	3294	10	are	be	VBP
60025	3294	11	best	good	JJS
60025	3294	12	.	.	.
60025	3295	1	Wash	wash	VB
60025	3295	2	them	-PRON-	PRP
60025	3295	3	clean	clean	JJ
60025	3295	4	,	,	,
60025	3295	5	peel	peel	VB
60025	3295	6	off	off	IN
60025	3295	7	the	the	DT
60025	3295	8	skin	skin	NN
60025	3295	9	,	,	,
60025	3295	10	and	and	CC
60025	3295	11	cut	cut	VBD
60025	3295	12	off	off	RP
60025	3295	13	the	the	DT
60025	3295	14	stalks	stalk	NNS
60025	3295	15	.	.	.
60025	3296	1	Put	put	VB
60025	3296	2	the	the	DT
60025	3296	3	trimmings	trimming	NNS
60025	3296	4	into	into	IN
60025	3296	5	a	a	DT
60025	3296	6	small	small	JJ
60025	3296	7	sauce	sauce	NN
60025	3296	8	-	-	HYPH
60025	3296	9	pan	pan	NN
60025	3296	10	with	with	IN
60025	3296	11	just	just	RB
60025	3296	12	enough	enough	JJ
60025	3296	13	water	water	NN
60025	3296	14	to	to	TO
60025	3296	15	keep	keep	VB
60025	3296	16	them	-PRON-	PRP
60025	3296	17	from	from	IN
60025	3296	18	burning	burn	VBG
60025	3296	19	,	,	,
60025	3296	20	and	and	CC
60025	3296	21	covering	cover	VBG
60025	3296	22	them	-PRON-	PRP
60025	3296	23	closely	closely	RB
60025	3296	24	,	,	,
60025	3296	25	let	let	VB
60025	3296	26	them	-PRON-	PRP
60025	3296	27	stew	stew	VB
60025	3296	28	a	a	DT
60025	3296	29	quarter	quarter	NN
60025	3296	30	of	of	IN
60025	3296	31	an	an	DT
60025	3296	32	hour	hour	NN
60025	3296	33	.	.	.
60025	3297	1	Then	then	RB
60025	3297	2	strain	strain	VB
60025	3297	3	the	the	DT
60025	3297	4	liquor	liquor	NN
60025	3297	5	,	,	,
60025	3297	6	and	and	CC
60025	3297	7	having	have	VBG
60025	3297	8	put	put	VBN
60025	3297	9	the	the	DT
60025	3297	10	mushrooms	mushroom	NNS
60025	3297	11	into	into	IN
60025	3297	12	a	a	DT
60025	3297	13	clean	clean	JJ
60025	3297	14	sauce	sauce	NN
60025	3297	15	-	-	HYPH
60025	3297	16	pan	pan	NN
60025	3297	17	,	,	,
60025	3297	18	(	(	-LRB-
60025	3297	19	a	a	DT
60025	3297	20	silver	silver	JJ
60025	3297	21	one	one	CD
60025	3297	22	,	,	,
60025	3297	23	or	or	CC
60025	3297	24	one	one	CD
60025	3297	25	lined	line	VBD
60025	3297	26	with	with	IN
60025	3297	27	porcelain	porcelain	NN
60025	3297	28	,	,	,
60025	3297	29	)	)	-RRB-
60025	3297	30	add	add	VB
60025	3297	31	the	the	DT
60025	3297	32	liquid	liquid	NN
60025	3297	33	to	to	IN
60025	3297	34	them	-PRON-	PRP
60025	3297	35	with	with	IN
60025	3297	36	a	a	DT
60025	3297	37	little	little	JJ
60025	3297	38	nutmeg	nutmeg	NN
60025	3297	39	,	,	,
60025	3297	40	pepper	pepper	NN
60025	3297	41	and	and	CC
60025	3297	42	salt	salt	NN
60025	3297	43	,	,	,
60025	3297	44	and	and	CC
60025	3297	45	a	a	DT
60025	3297	46	piece	piece	NN
60025	3297	47	of	of	IN
60025	3297	48	butter	butter	NN
60025	3297	49	rolled	roll	VBN
60025	3297	50	in	in	IN
60025	3297	51	flour	flour	NN
60025	3297	52	.	.	.
60025	3298	1	Stew	stew	VB
60025	3298	2	them	-PRON-	PRP
60025	3298	3	fifteen	fifteen	CD
60025	3298	4	minutes	minute	NNS
60025	3298	5	,	,	,
60025	3298	6	and	and	CC
60025	3298	7	just	just	RB
60025	3298	8	before	before	IN
60025	3298	9	you	-PRON-	PRP
60025	3298	10	take	take	VBP
60025	3298	11	them	-PRON-	PRP
60025	3298	12	up	up	RP
60025	3298	13	,	,	,
60025	3298	14	stir	stir	VB
60025	3298	15	in	in	IN
60025	3298	16	a	a	DT
60025	3298	17	very	very	RB
60025	3298	18	little	little	JJ
60025	3298	19	cream	cream	NN
60025	3298	20	or	or	CC
60025	3298	21	rich	rich	JJ
60025	3298	22	milk	milk	NN
60025	3298	23	and	and	CC
60025	3298	24	some	some	DT
60025	3298	25	beaten	beat	VBN
60025	3298	26	yolk	yolk	NN
60025	3298	27	of	of	IN
60025	3298	28	egg	egg	NN
60025	3298	29	.	.	.
60025	3299	1	Serve	serve	VB
60025	3299	2	them	-PRON-	PRP
60025	3299	3	hot	hot	JJ
60025	3299	4	.	.	.
60025	3300	1	While	while	IN
60025	3300	2	they	-PRON-	PRP
60025	3300	3	are	be	VBP
60025	3300	4	cooking	cook	VBG
60025	3300	5	,	,	,
60025	3300	6	keep	keep	VB
60025	3300	7	the	the	DT
60025	3300	8	pan	pan	NN
60025	3300	9	as	as	RB
60025	3300	10	closely	closely	RB
60025	3300	11	covered	cover	VBN
60025	3300	12	as	as	IN
60025	3300	13	possible	possible	JJ
60025	3300	14	;	;	:
60025	3300	15	shaking	shake	VBG
60025	3300	16	it	-PRON-	PRP
60025	3300	17	round	round	RB
60025	3300	18	frequently	frequently	RB
60025	3300	19	.	.	.
60025	3301	1	If	if	IN
60025	3301	2	you	-PRON-	PRP
60025	3301	3	wish	wish	VBP
60025	3301	4	to	to	TO
60025	3301	5	have	have	VB
60025	3301	6	the	the	DT
60025	3301	7	full	full	JJ
60025	3301	8	taste	taste	NN
60025	3301	9	of	of	IN
60025	3301	10	the	the	DT
60025	3301	11	mushroom	mushroom	NN
60025	3301	12	only	only	RB
60025	3301	13	,	,	,
60025	3301	14	after	after	IN
60025	3301	15	washing	wash	VBG
60025	3301	16	,	,	,
60025	3301	17	trimming	trim	VBG
60025	3301	18	,	,	,
60025	3301	19	and	and	CC
60025	3301	20	peeling	peel	VBG
60025	3301	21	them	-PRON-	PRP
60025	3301	22	,	,	,
60025	3301	23	put	put	VBD
60025	3301	24	them	-PRON-	PRP
60025	3301	25	into	into	IN
60025	3301	26	a	a	DT
60025	3301	27	stew	stew	NN
60025	3301	28	-	-	HYPH
60025	3301	29	pan	pan	NN
60025	3301	30	with	with	IN
60025	3301	31	a	a	DT
60025	3301	32	little	little	JJ
60025	3301	33	salt	salt	NN
60025	3301	34	and	and	CC
60025	3301	35	no	no	DT
60025	3301	36	water	water	NN
60025	3301	37	.	.	.
60025	3302	1	Set	Set	VBD
60025	3302	2	them	-PRON-	PRP
60025	3302	3	on	on	IN
60025	3302	4	coals	coal	NNS
60025	3302	5	,	,	,
60025	3302	6	and	and	CC
60025	3302	7	stew	stew	VB
60025	3302	8	them	-PRON-	PRP
60025	3302	9	slowly	slowly	RB
60025	3302	10	till	till	IN
60025	3302	11	tender	tender	NN
60025	3302	12	,	,	,
60025	3302	13	adding	add	VBG
60025	3302	14	nothing	nothing	NN
60025	3302	15	to	to	IN
60025	3302	16	them	-PRON-	PRP
60025	3302	17	but	but	CC
60025	3302	18	a	a	DT
60025	3302	19	little	little	JJ
60025	3302	20	butter	butter	NN
60025	3302	21	rolled	roll	VBN
60025	3302	22	in	in	IN
60025	3302	23	flour	flour	NN
60025	3302	24	,	,	,
60025	3302	25	or	or	CC
60025	3302	26	else	else	RB
60025	3302	27	a	a	DT
60025	3302	28	little	little	JJ
60025	3302	29	cream	cream	NN
60025	3302	30	.	.	.
60025	3303	1	Be	be	VB
60025	3303	2	sure	sure	JJ
60025	3303	3	to	to	TO
60025	3303	4	keep	keep	VB
60025	3303	5	the	the	DT
60025	3303	6	pan	pan	NN
60025	3303	7	well	well	RB
60025	3303	8	covered	cover	VBN
60025	3303	9	.	.	.
60025	3304	1	BROILED	broiled	NN
60025	3304	2	MUSHROOMS.--For	MUSHROOMS.--For	.
60025	3304	3	this	this	DT
60025	3304	4	purpose	purpose	NN
60025	3304	5	take	take	VBP
60025	3304	6	large	large	JJ
60025	3304	7	mushrooms	mushroom	NNS
60025	3304	8	,	,	,
60025	3304	9	and	and	CC
60025	3304	10	be	be	VB
60025	3304	11	careful	careful	JJ
60025	3304	12	to	to	TO
60025	3304	13	have	have	VB
60025	3304	14	them	-PRON-	PRP
60025	3304	15	freshly	freshly	RB
60025	3304	16	gathered	gather	VBN
60025	3304	17	.	.	.
60025	3305	1	Peel	peel	VB
60025	3305	2	them	-PRON-	PRP
60025	3305	3	,	,	,
60025	3305	4	score	score	VB
60025	3305	5	the	the	DT
60025	3305	6	under	under	IN
60025	3305	7	side	side	NN
60025	3305	8	,	,	,
60025	3305	9	and	and	CC
60025	3305	10	cut	cut	VBD
60025	3305	11	off	off	RP
60025	3305	12	the	the	DT
60025	3305	13	stems	stem	NNS
60025	3305	14	.	.	.
60025	3306	1	Lay	lay	VB
60025	3306	2	them	-PRON-	PRP
60025	3306	3	one	one	CD
60025	3306	4	by	by	IN
60025	3306	5	one	one	CD
60025	3306	6	in	in	IN
60025	3306	7	an	an	DT
60025	3306	8	earthen	earthen	JJ
60025	3306	9	pan	pan	NN
60025	3306	10	,	,	,
60025	3306	11	brushing	brush	VBG
60025	3306	12	them	-PRON-	PRP
60025	3306	13	over	over	RP
60025	3306	14	with	with	IN
60025	3306	15	sweet	sweet	JJ
60025	3306	16	oil	oil	NN
60025	3306	17	or	or	CC
60025	3306	18	oiled	oiled	JJ
60025	3306	19	butter	butter	NN
60025	3306	20	,	,	,
60025	3306	21	and	and	CC
60025	3306	22	sprinkling	sprinkle	VBG
60025	3306	23	each	each	DT
60025	3306	24	with	with	IN
60025	3306	25	a	a	DT
60025	3306	26	little	little	JJ
60025	3306	27	pepper	pepper	NN
60025	3306	28	and	and	CC
60025	3306	29	salt	salt	NN
60025	3306	30	.	.	.
60025	3307	1	Cover	cover	VB
60025	3307	2	them	-PRON-	PRP
60025	3307	3	closely	closely	RB
60025	3307	4	,	,	,
60025	3307	5	and	and	CC
60025	3307	6	let	let	VB
60025	3307	7	them	-PRON-	PRP
60025	3307	8	set	set	VB
60025	3307	9	for	for	IN
60025	3307	10	about	about	RB
60025	3307	11	an	an	DT
60025	3307	12	hour	hour	NN
60025	3307	13	and	and	CC
60025	3307	14	a	a	DT
60025	3307	15	half	half	NN
60025	3307	16	.	.	.
60025	3308	1	Then	then	RB
60025	3308	2	place	place	VB
60025	3308	3	them	-PRON-	PRP
60025	3308	4	on	on	IN
60025	3308	5	a	a	DT
60025	3308	6	gridiron	gridiron	NN
60025	3308	7	over	over	IN
60025	3308	8	clear	clear	JJ
60025	3308	9	hot	hot	JJ
60025	3308	10	coals	coal	NNS
60025	3308	11	,	,	,
60025	3308	12	and	and	CC
60025	3308	13	broil	broil	VB
60025	3308	14	them	-PRON-	PRP
60025	3308	15	on	on	IN
60025	3308	16	both	both	DT
60025	3308	17	sides	side	NNS
60025	3308	18	.	.	.
60025	3309	1	Make	make	VB
60025	3309	2	a	a	DT
60025	3309	3	gravy	gravy	NN
60025	3309	4	for	for	IN
60025	3309	5	them	-PRON-	PRP
60025	3309	6	of	of	IN
60025	3309	7	their	-PRON-	PRP$
60025	3309	8	trimmings	trimming	NNS
60025	3309	9	stewed	stew	VBN
60025	3309	10	in	in	IN
60025	3309	11	a	a	DT
60025	3309	12	very	very	RB
60025	3309	13	little	little	JJ
60025	3309	14	milk	milk	NN
60025	3309	15	,	,	,
60025	3309	16	strained	strain	VBN
60025	3309	17	and	and	CC
60025	3309	18	thickened	thicken	VBN
60025	3309	19	with	with	IN
60025	3309	20	a	a	DT
60025	3309	21	beaten	beat	VBN
60025	3309	22	egg	egg	NN
60025	3309	23	stirred	stir	VBN
60025	3309	24	in	in	IN
60025	3309	25	just	just	RB
60025	3309	26	before	before	IN
60025	3309	27	it	-PRON-	PRP
60025	3309	28	goes	go	VBZ
60025	3309	29	to	to	IN
60025	3309	30	table	table	NN
60025	3309	31	.	.	.
60025	3310	1	BOILED	BOILED	NNP
60025	3310	2	RICE	RICE	NNP
60025	3310	3	.	.	.
60025	3311	1	Pick	pick	VB
60025	3311	2	your	-PRON-	PRP$
60025	3311	3	rice	rice	NN
60025	3311	4	clean	clean	JJ
60025	3311	5	,	,	,
60025	3311	6	and	and	CC
60025	3311	7	wash	wash	VB
60025	3311	8	it	-PRON-	PRP
60025	3311	9	in	in	IN
60025	3311	10	two	two	CD
60025	3311	11	cold	cold	JJ
60025	3311	12	waters	water	NNS
60025	3311	13	,	,	,
60025	3311	14	not	not	RB
60025	3311	15	draining	drain	VBG
60025	3311	16	off	off	RP
60025	3311	17	the	the	DT
60025	3311	18	last	last	JJ
60025	3311	19	water	water	NN
60025	3311	20	till	till	IN
60025	3311	21	you	-PRON-	PRP
60025	3311	22	are	be	VBP
60025	3311	23	ready	ready	JJ
60025	3311	24	to	to	TO
60025	3311	25	put	put	VB
60025	3311	26	the	the	DT
60025	3311	27	rice	rice	NN
60025	3311	28	on	on	IN
60025	3311	29	the	the	DT
60025	3311	30	fire	fire	NN
60025	3311	31	.	.	.
60025	3312	1	Prepare	prepare	VB
60025	3312	2	a	a	DT
60025	3312	3	sauce	sauce	NN
60025	3312	4	-	-	HYPH
60025	3312	5	pan	pan	NN
60025	3312	6	of	of	IN
60025	3312	7	water	water	NN
60025	3312	8	with	with	IN
60025	3312	9	a	a	DT
60025	3312	10	little	little	JJ
60025	3312	11	salt	salt	NN
60025	3312	12	in	in	IN
60025	3312	13	it	-PRON-	PRP
60025	3312	14	,	,	,
60025	3312	15	and	and	CC
60025	3312	16	when	when	WRB
60025	3312	17	it	-PRON-	PRP
60025	3312	18	boils	boil	VBZ
60025	3312	19	,	,	,
60025	3312	20	sprinkle	sprinkle	VB
60025	3312	21	in	in	IN
60025	3312	22	the	the	DT
60025	3312	23	rice	rice	NN
60025	3312	24	.	.	.
60025	3313	1	Boil	boil	VB
60025	3313	2	it	-PRON-	PRP
60025	3313	3	hard	hard	JJ
60025	3313	4	twenty	twenty	CD
60025	3313	5	minutes	minute	NNS
60025	3313	6	,	,	,
60025	3313	7	keeping	keep	VBG
60025	3313	8	it	-PRON-	PRP
60025	3313	9	covered	cover	VBN
60025	3313	10	.	.	.
60025	3314	1	Then	then	RB
60025	3314	2	take	take	VB
60025	3314	3	it	-PRON-	PRP
60025	3314	4	from	from	IN
60025	3314	5	the	the	DT
60025	3314	6	fire	fire	NN
60025	3314	7	,	,	,
60025	3314	8	and	and	CC
60025	3314	9	pour	pour	VB
60025	3314	10	off	off	RP
60025	3314	11	the	the	DT
60025	3314	12	water	water	NN
60025	3314	13	.	.	.
60025	3315	1	Afterwards	afterwards	RB
60025	3315	2	set	set	VBD
60025	3315	3	the	the	DT
60025	3315	4	sauce	sauce	NN
60025	3315	5	-	-	HYPH
60025	3315	6	pan	pan	NN
60025	3315	7	in	in	IN
60025	3315	8	the	the	DT
60025	3315	9	chimney	chimney	NNP
60025	3315	10	corner	corner	NN
60025	3315	11	with	with	IN
60025	3315	12	the	the	DT
60025	3315	13	lid	lid	NN
60025	3315	14	off	off	RB
60025	3315	15	,	,	,
60025	3315	16	while	while	IN
60025	3315	17	you	-PRON-	PRP
60025	3315	18	are	be	VBP
60025	3315	19	dishing	dish	VBG
60025	3315	20	your	-PRON-	PRP$
60025	3315	21	dinner	dinner	NN
60025	3315	22	,	,	,
60025	3315	23	to	to	TO
60025	3315	24	allow	allow	VB
60025	3315	25	the	the	DT
60025	3315	26	rice	rice	NN
60025	3315	27	to	to	TO
60025	3315	28	dry	dry	VB
60025	3315	29	,	,	,
60025	3315	30	and	and	CC
60025	3315	31	the	the	DT
60025	3315	32	grains	grain	NNS
60025	3315	33	to	to	TO
60025	3315	34	separate	separate	VB
60025	3315	35	.	.	.
60025	3316	1	Rice	Rice	NNP
60025	3316	2	,	,	,
60025	3316	3	if	if	IN
60025	3316	4	properly	properly	RB
60025	3316	5	boiled	boil	VBN
60025	3316	6	,	,	,
60025	3316	7	should	should	MD
60025	3316	8	be	be	VB
60025	3316	9	soft	soft	JJ
60025	3316	10	and	and	CC
60025	3316	11	white	white	JJ
60025	3316	12	,	,	,
60025	3316	13	and	and	CC
60025	3316	14	every	every	DT
60025	3316	15	grain	grain	NN
60025	3316	16	ought	ought	MD
60025	3316	17	to	to	TO
60025	3316	18	stand	stand	VB
60025	3316	19	alone	alone	RB
60025	3316	20	.	.	.
60025	3317	1	If	if	IN
60025	3317	2	badly	badly	RB
60025	3317	3	managed	manage	VBN
60025	3317	4	,	,	,
60025	3317	5	it	-PRON-	PRP
60025	3317	6	will	will	MD
60025	3317	7	,	,	,
60025	3317	8	when	when	WRB
60025	3317	9	brought	bring	VBN
60025	3317	10	to	to	IN
60025	3317	11	table	table	NN
60025	3317	12	,	,	,
60025	3317	13	be	be	VB
60025	3317	14	a	a	DT
60025	3317	15	grayish	grayish	NN
60025	3317	16	watery	watery	JJ
60025	3317	17	mass	mass	NN
60025	3317	18	.	.	.
60025	3318	1	In	in	IN
60025	3318	2	most	most	JJS
60025	3318	3	southern	southern	JJ
60025	3318	4	families	family	NNS
60025	3318	5	,	,	,
60025	3318	6	rice	rice	NN
60025	3318	7	is	be	VBZ
60025	3318	8	boiled	boil	VBN
60025	3318	9	every	every	DT
60025	3318	10	day	day	NN
60025	3318	11	for	for	IN
60025	3318	12	the	the	DT
60025	3318	13	dinner	dinner	NN
60025	3318	14	table	table	NN
60025	3318	15	,	,	,
60025	3318	16	and	and	CC
60025	3318	17	eaten	eat	VBN
60025	3318	18	with	with	IN
60025	3318	19	the	the	DT
60025	3318	20	meat	meat	NN
60025	3318	21	and	and	CC
60025	3318	22	poultry	poultry	NN
60025	3318	23	.	.	.
60025	3319	1	The	the	DT
60025	3319	2	above	above	RB
60025	3319	3	is	be	VBZ
60025	3319	4	a	a	DT
60025	3319	5	Carolina	Carolina	NNP
60025	3319	6	receipt	receipt	NN
60025	3319	7	.	.	.
60025	3320	1	TO	to	TO
60025	3320	2	DRESS	DRESS	NNP
60025	3320	3	LETTUCE	LETTUCE	NNP
60025	3320	4	AS	as	IN
60025	3320	5	SALAD	SALAD	NNP
60025	3320	6	.	.	.
60025	3321	1	Strip	Strip	NNP
60025	3321	2	off	off	IN
60025	3321	3	the	the	DT
60025	3321	4	outer	outer	JJ
60025	3321	5	leaves	leave	NNS
60025	3321	6	,	,	,
60025	3321	7	wash	wash	VB
60025	3321	8	the	the	DT
60025	3321	9	lettuce	lettuce	NN
60025	3321	10	,	,	,
60025	3321	11	split	split	VB
60025	3321	12	it	-PRON-	PRP
60025	3321	13	in	in	IN
60025	3321	14	half	half	NN
60025	3321	15	,	,	,
60025	3321	16	and	and	CC
60025	3321	17	lay	lie	VBD
60025	3321	18	it	-PRON-	PRP
60025	3321	19	in	in	IN
60025	3321	20	cold	cold	JJ
60025	3321	21	water	water	NN
60025	3321	22	till	till	IN
60025	3321	23	dinner	dinner	NN
60025	3321	24	time	time	NN
60025	3321	25	.	.	.
60025	3322	1	Then	then	RB
60025	3322	2	drain	drain	VB
60025	3322	3	it	-PRON-	PRP
60025	3322	4	and	and	CC
60025	3322	5	put	put	VBD
60025	3322	6	it	-PRON-	PRP
60025	3322	7	into	into	IN
60025	3322	8	a	a	DT
60025	3322	9	salad	salad	NN
60025	3322	10	dish	dish	NN
60025	3322	11	.	.	.
60025	3323	1	Have	have	VBP
60025	3323	2	ready	ready	JJ
60025	3323	3	two	two	CD
60025	3323	4	eggs	egg	NNS
60025	3323	5	boiled	boil	VBN
60025	3323	6	hard	hard	RB
60025	3323	7	,	,	,
60025	3323	8	(	(	-LRB-
60025	3323	9	which	which	WDT
60025	3323	10	they	-PRON-	PRP
60025	3323	11	will	will	MD
60025	3323	12	be	be	VB
60025	3323	13	in	in	IN
60025	3323	14	ten	ten	CD
60025	3323	15	minutes	minute	NNS
60025	3323	16	,	,	,
60025	3323	17	)	)	-RRB-
60025	3323	18	and	and	CC
60025	3323	19	laid	lay	VBN
60025	3323	20	in	in	IN
60025	3323	21	a	a	DT
60025	3323	22	basin	basin	NN
60025	3323	23	of	of	IN
60025	3323	24	cold	cold	JJ
60025	3323	25	water	water	NN
60025	3323	26	for	for	IN
60025	3323	27	five	five	CD
60025	3323	28	minutes	minute	NNS
60025	3323	29	to	to	TO
60025	3323	30	prevent	prevent	VB
60025	3323	31	the	the	DT
60025	3323	32	whites	white	NNS
60025	3323	33	from	from	IN
60025	3323	34	turning	turn	VBG
60025	3323	35	blue	blue	NN
60025	3323	36	.	.	.
60025	3324	1	Cut	cut	VB
60025	3324	2	them	-PRON-	PRP
60025	3324	3	in	in	IN
60025	3324	4	half	half	NN
60025	3324	5	and	and	CC
60025	3324	6	lay	lie	VBD
60025	3324	7	them	-PRON-	PRP
60025	3324	8	on	on	IN
60025	3324	9	the	the	DT
60025	3324	10	lettuce	lettuce	NN
60025	3324	11	.	.	.
60025	3325	1	Put	put	VB
60025	3325	2	the	the	DT
60025	3325	3	yolks	yolk	NNS
60025	3325	4	of	of	IN
60025	3325	5	the	the	DT
60025	3325	6	eggs	egg	NNS
60025	3325	7	on	on	IN
60025	3325	8	a	a	DT
60025	3325	9	large	large	JJ
60025	3325	10	plate	plate	NN
60025	3325	11	,	,	,
60025	3325	12	and	and	CC
60025	3325	13	with	with	IN
60025	3325	14	a	a	DT
60025	3325	15	wooden	wooden	JJ
60025	3325	16	spoon	spoon	NN
60025	3325	17	mash	mash	NN
60025	3325	18	them	-PRON-	PRP
60025	3325	19	smooth	smooth	VBP
60025	3325	20	,	,	,
60025	3325	21	mixing	mix	VBG
60025	3325	22	with	with	IN
60025	3325	23	them	-PRON-	PRP
60025	3325	24	a	a	DT
60025	3325	25	table	table	NN
60025	3325	26	-	-	HYPH
60025	3325	27	spoonful	spoonful	JJ
60025	3325	28	of	of	IN
60025	3325	29	water	water	NN
60025	3325	30	,	,	,
60025	3325	31	and	and	CC
60025	3325	32	two	two	CD
60025	3325	33	table	table	NN
60025	3325	34	-	-	HYPH
60025	3325	35	spoonfuls	spoonful	NNS
60025	3325	36	of	of	IN
60025	3325	37	sweet	sweet	JJ
60025	3325	38	oil	oil	NN
60025	3325	39	.	.	.
60025	3326	1	Then	then	RB
60025	3326	2	add	add	VB
60025	3326	3	,	,	,
60025	3326	4	by	by	IN
60025	3326	5	degrees	degree	NNS
60025	3326	6	,	,	,
60025	3326	7	a	a	DT
60025	3326	8	salt	salt	NN
60025	3326	9	-	-	HYPH
60025	3326	10	spoonful	spoonful	JJ
60025	3326	11	of	of	IN
60025	3326	12	salt	salt	NN
60025	3326	13	,	,	,
60025	3326	14	a	a	DT
60025	3326	15	tea	tea	NN
60025	3326	16	-	-	HYPH
60025	3326	17	spoonful	spoonful	JJ
60025	3326	18	of	of	IN
60025	3326	19	mustard	mustard	NN
60025	3326	20	,	,	,
60025	3326	21	and	and	CC
60025	3326	22	a	a	DT
60025	3326	23	tea	tea	NN
60025	3326	24	-	-	HYPH
60025	3326	25	spoonful	spoonful	JJ
60025	3326	26	of	of	IN
60025	3326	27	powdered	powdered	JJ
60025	3326	28	loaf	loaf	NN
60025	3326	29	-	-	HYPH
60025	3326	30	sugar	sugar	NN
60025	3326	31	.	.	.
60025	3327	1	When	when	WRB
60025	3327	2	these	these	DT
60025	3327	3	are	be	VBP
60025	3327	4	all	all	DT
60025	3327	5	smoothly	smoothly	RB
60025	3327	6	united	unite	VBN
60025	3327	7	,	,	,
60025	3327	8	add	add	VB
60025	3327	9	very	very	RB
60025	3327	10	gradually	gradually	RB
60025	3327	11	three	three	CD
60025	3327	12	table	table	NN
60025	3327	13	-	-	HYPH
60025	3327	14	spoonfuls	spoonful	NNS
60025	3327	15	of	of	IN
60025	3327	16	vinegar	vinegar	NN
60025	3327	17	.	.	.
60025	3328	1	The	the	DT
60025	3328	2	lettuce	lettuce	NN
60025	3328	3	having	have	VBG
60025	3328	4	been	be	VBN
60025	3328	5	cut	cut	VBN
60025	3328	6	up	up	RP
60025	3328	7	fine	fine	RB
60025	3328	8	on	on	IN
60025	3328	9	another	another	DT
60025	3328	10	plate	plate	NN
60025	3328	11	,	,	,
60025	3328	12	put	put	VB
60025	3328	13	it	-PRON-	PRP
60025	3328	14	to	to	IN
60025	3328	15	the	the	DT
60025	3328	16	dressing	dressing	NN
60025	3328	17	,	,	,
60025	3328	18	and	and	CC
60025	3328	19	mix	mix	VB
60025	3328	20	it	-PRON-	PRP
60025	3328	21	well	well	RB
60025	3328	22	.	.	.
60025	3329	1	If	if	IN
60025	3329	2	you	-PRON-	PRP
60025	3329	3	have	have	VBP
60025	3329	4	the	the	DT
60025	3329	5	dressing	dressing	NN
60025	3329	6	for	for	IN
60025	3329	7	salad	salad	NN
60025	3329	8	made	make	VBN
60025	3329	9	before	before	IN
60025	3329	10	dinner	dinner	NN
60025	3329	11	,	,	,
60025	3329	12	put	put	VBD
60025	3329	13	it	-PRON-	PRP
60025	3329	14	into	into	IN
60025	3329	15	the	the	DT
60025	3329	16	bottom	bottom	NN
60025	3329	17	of	of	IN
60025	3329	18	the	the	DT
60025	3329	19	salad	salad	NN
60025	3329	20	dish	dish	NN
60025	3329	21	;	;	:
60025	3329	22	then	then	RB
60025	3329	23	(	(	-LRB-
60025	3329	24	having	have	VBG
60025	3329	25	cut	cut	VBN
60025	3329	26	it	-PRON-	PRP
60025	3329	27	up	up	RP
60025	3329	28	)	)	-RRB-
60025	3329	29	lay	lie	VBD
60025	3329	30	the	the	DT
60025	3329	31	salad	salad	NN
60025	3329	32	upon	upon	IN
60025	3329	33	it	-PRON-	PRP
60025	3329	34	,	,	,
60025	3329	35	and	and	CC
60025	3329	36	let	let	VB
60025	3329	37	it	-PRON-	PRP
60025	3329	38	rest	rest	VB
60025	3329	39	till	till	IN
60025	3329	40	it	-PRON-	PRP
60025	3329	41	is	be	VBZ
60025	3329	42	to	to	TO
60025	3329	43	be	be	VB
60025	3329	44	eaten	eat	VBN
60025	3329	45	,	,	,
60025	3329	46	as	as	IN
60025	3329	47	stirring	stir	VBG
60025	3329	48	it	-PRON-	PRP
60025	3329	49	will	will	MD
60025	3329	50	injure	injure	VB
60025	3329	51	it	-PRON-	PRP
60025	3329	52	.	.	.
60025	3330	1	You	-PRON-	PRP
60025	3330	2	may	may	MD
60025	3330	3	decorate	decorate	VB
60025	3330	4	the	the	DT
60025	3330	5	top	top	NN
60025	3330	6	of	of	IN
60025	3330	7	the	the	DT
60025	3330	8	salad	salad	NN
60025	3330	9	with	with	IN
60025	3330	10	slices	slice	NNS
60025	3330	11	of	of	IN
60025	3330	12	red	red	JJ
60025	3330	13	beet	beet	NN
60025	3330	14	,	,	,
60025	3330	15	and	and	CC
60025	3330	16	with	with	IN
60025	3330	17	the	the	DT
60025	3330	18	hard	hard	JJ
60025	3330	19	white	white	NN
60025	3330	20	of	of	IN
60025	3330	21	the	the	DT
60025	3330	22	eggs	egg	NNS
60025	3330	23	cut	cut	VBN
60025	3330	24	into	into	IN
60025	3330	25	rings	ring	NNS
60025	3330	26	.	.	.
60025	3331	1	CELERY.--Scrape	celery.--scrape	NN
60025	3331	2	and	and	CC
60025	3331	3	wash	wash	VB
60025	3331	4	it	-PRON-	PRP
60025	3331	5	well	well	RB
60025	3331	6	,	,	,
60025	3331	7	and	and	CC
60025	3331	8	let	let	VB
60025	3331	9	it	-PRON-	PRP
60025	3331	10	lie	lie	VB
60025	3331	11	in	in	IN
60025	3331	12	cold	cold	JJ
60025	3331	13	water	water	NN
60025	3331	14	till	till	IN
60025	3331	15	shortly	shortly	RB
60025	3331	16	before	before	IN
60025	3331	17	it	-PRON-	PRP
60025	3331	18	goes	go	VBZ
60025	3331	19	to	to	IN
60025	3331	20	table	table	NN
60025	3331	21	;	;	:
60025	3331	22	then	then	RB
60025	3331	23	dry	dry	VB
60025	3331	24	it	-PRON-	PRP
60025	3331	25	in	in	IN
60025	3331	26	a	a	DT
60025	3331	27	cloth	cloth	NN
60025	3331	28	,	,	,
60025	3331	29	trim	trim	VB
60025	3331	30	it	-PRON-	PRP
60025	3331	31	,	,	,
60025	3331	32	and	and	CC
60025	3331	33	split	split	VBD
60025	3331	34	down	down	RP
60025	3331	35	the	the	DT
60025	3331	36	stalks	stalk	NNS
60025	3331	37	almost	almost	RB
60025	3331	38	to	to	IN
60025	3331	39	the	the	DT
60025	3331	40	bottom	bottom	NN
60025	3331	41	,	,	,
60025	3331	42	leaving	leave	VBG
60025	3331	43	on	on	IN
60025	3331	44	a	a	DT
60025	3331	45	few	few	JJ
60025	3331	46	green	green	JJ
60025	3331	47	leaves	leave	NNS
60025	3331	48	.	.	.
60025	3332	1	Send	send	VB
60025	3332	2	it	-PRON-	PRP
60025	3332	3	to	to	TO
60025	3332	4	table	table	VB
60025	3332	5	in	in	IN
60025	3332	6	a	a	DT
60025	3332	7	celery	celery	NN
60025	3332	8	glass	glass	NN
60025	3332	9	,	,	,
60025	3332	10	and	and	CC
60025	3332	11	eat	eat	VB
60025	3332	12	it	-PRON-	PRP
60025	3332	13	with	with	IN
60025	3332	14	salt	salt	NN
60025	3332	15	only	only	RB
60025	3332	16	;	;	:
60025	3332	17	or	or	CC
60025	3332	18	chop	chop	VB
60025	3332	19	it	-PRON-	PRP
60025	3332	20	fine	fine	RB
60025	3332	21	,	,	,
60025	3332	22	and	and	CC
60025	3332	23	make	make	VB
60025	3332	24	a	a	DT
60025	3332	25	salad	salad	NN
60025	3332	26	dressing	dress	VBG
60025	3332	27	for	for	IN
60025	3332	28	it	-PRON-	PRP
60025	3332	29	.	.	.
60025	3333	1	RADISHES.--To	RADISHES.--To	NNP
60025	3333	2	prepare	prepare	VB
60025	3333	3	radishes	radish	NNS
60025	3333	4	for	for	IN
60025	3333	5	eating	eat	VBG
60025	3333	6	,	,	,
60025	3333	7	wash	wash	VB
60025	3333	8	them	-PRON-	PRP
60025	3333	9	and	and	CC
60025	3333	10	lay	lie	VBD
60025	3333	11	them	-PRON-	PRP
60025	3333	12	in	in	IN
60025	3333	13	clean	clean	JJ
60025	3333	14	cold	cold	JJ
60025	3333	15	water	water	NN
60025	3333	16	as	as	RB
60025	3333	17	soon	soon	RB
60025	3333	18	as	as	IN
60025	3333	19	they	-PRON-	PRP
60025	3333	20	are	be	VBP
60025	3333	21	brought	bring	VBN
60025	3333	22	in	in	RP
60025	3333	23	.	.	.
60025	3334	1	Shortly	shortly	RB
60025	3334	2	before	before	IN
60025	3334	3	they	-PRON-	PRP
60025	3334	4	go	go	VBP
60025	3334	5	to	to	IN
60025	3334	6	table	table	NN
60025	3334	7	,	,	,
60025	3334	8	scrape	scrape	VB
60025	3334	9	off	off	IN
60025	3334	10	the	the	DT
60025	3334	11	thin	thin	JJ
60025	3334	12	outside	outside	JJ
60025	3334	13	skin	skin	NN
60025	3334	14	,	,	,
60025	3334	15	trim	trim	VB
60025	3334	16	the	the	DT
60025	3334	17	sharp	sharp	JJ
60025	3334	18	end	end	NN
60025	3334	19	,	,	,
60025	3334	20	cut	cut	VBD
60025	3334	21	off	off	RP
60025	3334	22	the	the	DT
60025	3334	23	leaves	leave	NNS
60025	3334	24	at	at	IN
60025	3334	25	the	the	DT
60025	3334	26	top	top	NN
60025	3334	27	,	,	,
60025	3334	28	leaving	leave	VBG
60025	3334	29	the	the	DT
60025	3334	30	stalks	stalk	NNS
60025	3334	31	about	about	IN
60025	3334	32	an	an	DT
60025	3334	33	inch	inch	NN
60025	3334	34	long	long	JJ
60025	3334	35	,	,	,
60025	3334	36	and	and	CC
60025	3334	37	put	put	VBD
60025	3334	38	them	-PRON-	PRP
60025	3334	39	on	on	IN
60025	3334	40	a	a	DT
60025	3334	41	small	small	JJ
60025	3334	42	dish	dish	NN
60025	3334	43	.	.	.
60025	3335	1	Eat	eat	VB
60025	3335	2	them	-PRON-	PRP
60025	3335	3	with	with	IN
60025	3335	4	salt	salt	NN
60025	3335	5	.	.	.
60025	3336	1	Radishes	radish	NNS
60025	3336	2	should	should	MD
60025	3336	3	not	not	RB
60025	3336	4	be	be	VB
60025	3336	5	eaten	eat	VBN
60025	3336	6	the	the	DT
60025	3336	7	day	day	NN
60025	3336	8	after	after	IN
60025	3336	9	they	-PRON-	PRP
60025	3336	10	are	be	VBP
60025	3336	11	pulled	pull	VBN
60025	3336	12	,	,	,
60025	3336	13	as	as	IN
60025	3336	14	they	-PRON-	PRP
60025	3336	15	are	be	VBP
60025	3336	16	extremely	extremely	RB
60025	3336	17	unwholesome	unwholesome	JJ
60025	3336	18	if	if	IN
60025	3336	19	not	not	RB
60025	3336	20	quite	quite	RB
60025	3336	21	fresh	fresh	JJ
60025	3336	22	.	.	.
60025	3337	1	The	the	DT
60025	3337	2	thick	thick	JJ
60025	3337	3	white	white	JJ
60025	3337	4	radishes	radish	NNS
60025	3337	5	,	,	,
60025	3337	6	after	after	IN
60025	3337	7	being	be	VBG
60025	3337	8	scraped	scrape	VBN
60025	3337	9	and	and	CC
60025	3337	10	trimmed	trim	VBN
60025	3337	11	,	,	,
60025	3337	12	should	should	MD
60025	3337	13	be	be	VB
60025	3337	14	split	split	VBN
60025	3337	15	or	or	CC
60025	3337	16	cleft	cleave	VBN
60025	3337	17	in	in	IN
60025	3337	18	four	four	CD
60025	3337	19	,	,	,
60025	3337	20	half	half	JJ
60025	3337	21	way	way	NN
60025	3337	22	down	down	RB
60025	3337	23	from	from	IN
60025	3337	24	the	the	DT
60025	3337	25	top	top	NN
60025	3337	26	.	.	.
60025	3338	1	TO	to	IN
60025	3338	2	ROAST	ROAST	NNP
60025	3338	3	CHESTNUTS	CHESTNUTS	NNP
60025	3338	4	.	.	.
60025	3339	1	The	the	DT
60025	3339	2	large	large	JJ
60025	3339	3	Spanish	spanish	JJ
60025	3339	4	chestnuts	chestnut	NNS
60025	3339	5	are	be	VBP
60025	3339	6	the	the	DT
60025	3339	7	best	good	JJS
60025	3339	8	for	for	IN
60025	3339	9	roasting	roast	VBG
60025	3339	10	.	.	.
60025	3340	1	Cut	cut	VB
60025	3340	2	a	a	DT
60025	3340	3	slit	slit	NN
60025	3340	4	in	in	IN
60025	3340	5	the	the	DT
60025	3340	6	shell	shell	NN
60025	3340	7	of	of	IN
60025	3340	8	every	every	DT
60025	3340	9	one	one	NN
60025	3340	10	to	to	TO
60025	3340	11	prevent	prevent	VB
60025	3340	12	their	-PRON-	PRP$
60025	3340	13	bursting	burst	VBG
60025	3340	14	when	when	WRB
60025	3340	15	hot	hot	JJ
60025	3340	16	.	.	.
60025	3341	1	Put	put	VB
60025	3341	2	them	-PRON-	PRP
60025	3341	3	into	into	IN
60025	3341	4	a	a	DT
60025	3341	5	pan	pan	NN
60025	3341	6	,	,	,
60025	3341	7	and	and	CC
60025	3341	8	set	set	VBD
60025	3341	9	them	-PRON-	PRP
60025	3341	10	over	over	IN
60025	3341	11	a	a	DT
60025	3341	12	charcoal	charcoal	NN
60025	3341	13	furnace	furnace	NN
60025	3341	14	till	till	IN
60025	3341	15	they	-PRON-	PRP
60025	3341	16	are	be	VBP
60025	3341	17	thoroughly	thoroughly	RB
60025	3341	18	roasted	roast	VBN
60025	3341	19	;	;	:
60025	3341	20	stirring	stir	VBG
60025	3341	21	them	-PRON-	PRP
60025	3341	22	up	up	RP
60025	3341	23	frequently	frequently	RB
60025	3341	24	and	and	CC
60025	3341	25	taking	take	VBG
60025	3341	26	care	care	NN
60025	3341	27	not	not	RB
60025	3341	28	to	to	TO
60025	3341	29	let	let	VB
60025	3341	30	them	-PRON-	PRP
60025	3341	31	burn	burn	VB
60025	3341	32	.	.	.
60025	3342	1	When	when	WRB
60025	3342	2	they	-PRON-	PRP
60025	3342	3	are	be	VBP
60025	3342	4	done	do	VBN
60025	3342	5	,	,	,
60025	3342	6	peel	peel	VB
60025	3342	7	off	off	RP
60025	3342	8	the	the	DT
60025	3342	9	shells	shell	NNS
60025	3342	10	,	,	,
60025	3342	11	and	and	CC
60025	3342	12	send	send	VB
60025	3342	13	the	the	DT
60025	3342	14	chestnuts	chestnut	NNS
60025	3342	15	to	to	IN
60025	3342	16	table	table	NN
60025	3342	17	wrapped	wrap	VBN
60025	3342	18	up	up	RP
60025	3342	19	in	in	IN
60025	3342	20	a	a	DT
60025	3342	21	napkin	napkin	NN
60025	3342	22	to	to	TO
60025	3342	23	keep	keep	VB
60025	3342	24	them	-PRON-	PRP
60025	3342	25	warm	warm	JJ
60025	3342	26	.	.	.
60025	3343	1	Chestnuts	chestnut	NNS
60025	3343	2	should	should	MD
60025	3343	3	always	always	RB
60025	3343	4	be	be	VB
60025	3343	5	roasted	roast	VBN
60025	3343	6	or	or	CC
60025	3343	7	boiled	boil	VBN
60025	3343	8	before	before	IN
60025	3343	9	they	-PRON-	PRP
60025	3343	10	are	be	VBP
60025	3343	11	eaten	eat	VBN
60025	3343	12	.	.	.
60025	3344	1	GROUND	GROUND	NNP
60025	3344	2	-	-	HYPH
60025	3344	3	NUTS.--These	nuts.--these	JJ
60025	3344	4	nuts	nut	NNS
60025	3344	5	are	be	VBP
60025	3344	6	never	never	RB
60025	3344	7	eaten	eat	VBN
60025	3344	8	raw	raw	JJ
60025	3344	9	.	.	.
60025	3345	1	Put	put	VB
60025	3345	2	them	-PRON-	PRP
60025	3345	3	,	,	,
60025	3345	4	with	with	IN
60025	3345	5	their	-PRON-	PRP$
60025	3345	6	shells	shell	NNS
60025	3345	7	on	on	IN
60025	3345	8	,	,	,
60025	3345	9	into	into	IN
60025	3345	10	an	an	DT
60025	3345	11	iron	iron	NN
60025	3345	12	pan	pan	NN
60025	3345	13	,	,	,
60025	3345	14	and	and	CC
60025	3345	15	set	set	VBD
60025	3345	16	them	-PRON-	PRP
60025	3345	17	in	in	IN
60025	3345	18	an	an	DT
60025	3345	19	oven	oven	NN
60025	3345	20	;	;	:
60025	3345	21	or	or	CC
60025	3345	22	you	-PRON-	PRP
60025	3345	23	may	may	MD
60025	3345	24	do	do	VB
60025	3345	25	them	-PRON-	PRP
60025	3345	26	in	in	IN
60025	3345	27	a	a	DT
60025	3345	28	skillet	skillet	NN
60025	3345	29	on	on	IN
60025	3345	30	hot	hot	JJ
60025	3345	31	coals	coal	NNS
60025	3345	32	.	.	.
60025	3346	1	A	a	DT
60025	3346	2	large	large	JJ
60025	3346	3	quantity	quantity	NN
60025	3346	4	may	may	MD
60025	3346	5	be	be	VB
60025	3346	6	roasted	roast	VBN
60025	3346	7	in	in	IN
60025	3346	8	an	an	DT
60025	3346	9	iron	iron	NN
60025	3346	10	pot	pot	NN
60025	3346	11	over	over	IN
60025	3346	12	the	the	DT
60025	3346	13	fire	fire	NN
60025	3346	14	.	.	.
60025	3347	1	Stir	stir	VB
60025	3347	2	them	-PRON-	PRP
60025	3347	3	frequently	frequently	RB
60025	3347	4	,	,	,
60025	3347	5	taking	take	VBG
60025	3347	6	one	one	CD
60025	3347	7	out	out	RP
60025	3347	8	from	from	IN
60025	3347	9	time	time	NN
60025	3347	10	to	to	IN
60025	3347	11	time	time	NN
60025	3347	12	,	,	,
60025	3347	13	and	and	CC
60025	3347	14	breaking	break	VBG
60025	3347	15	it	-PRON-	PRP
60025	3347	16	to	to	TO
60025	3347	17	try	try	VB
60025	3347	18	if	if	IN
60025	3347	19	they	-PRON-	PRP
60025	3347	20	are	be	VBP
60025	3347	21	done	do	VBN
60025	3347	22	.	.	.
60025	3348	1	CORN	CORN	NNS
60025	3348	2	AND	and	CC
60025	3348	3	BEANS	bean	NNS
60025	3348	4	WITH	with	IN
60025	3348	5	PORK	PORK	NNP
60025	3348	6	.	.	.
60025	3349	1	Take	take	VB
60025	3349	2	a	a	DT
60025	3349	3	good	good	JJ
60025	3349	4	piece	piece	NN
60025	3349	5	of	of	IN
60025	3349	6	pork	pork	NN
60025	3349	7	,	,	,
60025	3349	8	either	either	CC
60025	3349	9	salt	salt	NN
60025	3349	10	or	or	CC
60025	3349	11	fresh	fresh	NN
60025	3349	12	.	.	.
60025	3350	1	Boil	boil	VB
60025	3350	2	it	-PRON-	PRP
60025	3350	3	by	by	IN
60025	3350	4	itself	-PRON-	PRP
60025	3350	5	till	till	IN
60025	3350	6	quite	quite	RB
60025	3350	7	tender	tender	NN
60025	3350	8	.	.	.
60025	3351	1	Boil	Boil	NNP
60025	3351	2	also	also	RB
60025	3351	3	the	the	DT
60025	3351	4	corn	corn	NN
60025	3351	5	and	and	CC
60025	3351	6	beans	bean	NNS
60025	3351	7	separately	separately	RB
60025	3351	8	.	.	.
60025	3352	1	Either	either	CC
60025	3352	2	dried	dried	JJ
60025	3352	3	or	or	CC
60025	3352	4	green	green	JJ
60025	3352	5	beans	bean	NNS
60025	3352	6	will	will	MD
60025	3352	7	do	do	VB
60025	3352	8	.	.	.
60025	3353	1	If	if	IN
60025	3353	2	string	string	NN
60025	3353	3	-	-	HYPH
60025	3353	4	beans	bean	NNS
60025	3353	5	,	,	,
60025	3353	6	they	-PRON-	PRP
60025	3353	7	must	must	MD
60025	3353	8	be	be	VB
60025	3353	9	cut	cut	VBN
60025	3353	10	in	in	IN
60025	3353	11	three	three	CD
60025	3353	12	.	.	.
60025	3354	1	When	when	WRB
60025	3354	2	the	the	DT
60025	3354	3	corn	corn	NN
60025	3354	4	is	be	VBZ
60025	3354	5	well	well	RB
60025	3354	6	boiled	boil	VBN
60025	3354	7	,	,	,
60025	3354	8	cut	cut	VB
60025	3354	9	it	-PRON-	PRP
60025	3354	10	from	from	IN
60025	3354	11	the	the	DT
60025	3354	12	cob	cob	NN
60025	3354	13	,	,	,
60025	3354	14	and	and	CC
60025	3354	15	mix	mix	VB
60025	3354	16	it	-PRON-	PRP
60025	3354	17	with	with	IN
60025	3354	18	the	the	DT
60025	3354	19	boiled	boil	VBN
60025	3354	20	beans	bean	NNS
60025	3354	21	.	.	.
60025	3355	1	Put	put	VB
60025	3355	2	it	-PRON-	PRP
60025	3355	3	into	into	IN
60025	3355	4	a	a	DT
60025	3355	5	pot	pot	NN
60025	3355	6	with	with	IN
60025	3355	7	the	the	DT
60025	3355	8	boiled	boil	VBN
60025	3355	9	pork	pork	NN
60025	3355	10	,	,	,
60025	3355	11	and	and	CC
60025	3355	12	barely	barely	RB
60025	3355	13	sufficient	sufficient	JJ
60025	3355	14	water	water	NN
60025	3355	15	to	to	TO
60025	3355	16	cover	cover	VB
60025	3355	17	it	-PRON-	PRP
60025	3355	18	.	.	.
60025	3356	1	Season	season	NN
60025	3356	2	with	with	IN
60025	3356	3	pepper	pepper	NN
60025	3356	4	,	,	,
60025	3356	5	and	and	CC
60025	3356	6	stew	stew	VB
60025	3356	7	the	the	DT
60025	3356	8	whole	whole	NN
60025	3356	9	together	together	RB
60025	3356	10	till	till	IN
60025	3356	11	nearly	nearly	RB
60025	3356	12	dry	dry	JJ
60025	3356	13	.	.	.
60025	3357	1	TO	to	TO
60025	3357	2	KEEP	KEEP	NNP
60025	3357	3	OCHRAS	OCHRAS	NNP
60025	3357	4	AND	and	CC
60025	3357	5	TOMATOS.--Take	tomatos.--take	NN
60025	3357	6	ochras	ochra	NNS
60025	3357	7	when	when	WRB
60025	3357	8	they	-PRON-	PRP
60025	3357	9	first	first	RB
60025	3357	10	come	come	VBP
60025	3357	11	in	in	IN
60025	3357	12	season	season	NN
60025	3357	13	;	;	:
60025	3357	14	slice	slice	VB
60025	3357	15	them	-PRON-	PRP
60025	3357	16	thin	thin	RB
60025	3357	17	;	;	:
60025	3357	18	with	with	IN
60025	3357	19	a	a	DT
60025	3357	20	large	large	JJ
60025	3357	21	needle	needle	NN
60025	3357	22	run	run	VBN
60025	3357	23	a	a	DT
60025	3357	24	strong	strong	JJ
60025	3357	25	thread	thread	NN
60025	3357	26	through	through	IN
60025	3357	27	the	the	DT
60025	3357	28	slices	slice	NNS
60025	3357	29	,	,	,
60025	3357	30	and	and	CC
60025	3357	31	hang	hang	VB
60025	3357	32	them	-PRON-	PRP
60025	3357	33	up	up	RP
60025	3357	34	in	in	IN
60025	3357	35	your	-PRON-	PRP$
60025	3357	36	store	store	NN
60025	3357	37	-	-	HYPH
60025	3357	38	room	room	NN
60025	3357	39	in	in	IN
60025	3357	40	festoons	festoon	NNS
60025	3357	41	.	.	.
60025	3358	1	In	in	IN
60025	3358	2	winter	winter	NN
60025	3358	3	,	,	,
60025	3358	4	use	use	VB
60025	3358	5	them	-PRON-	PRP
60025	3358	6	for	for	IN
60025	3358	7	soup	soup	NN
60025	3358	8	;	;	:
60025	3358	9	boiling	boil	VBG
60025	3358	10	them	-PRON-	PRP
60025	3358	11	till	till	IN
60025	3358	12	quite	quite	RB
60025	3358	13	dissolved	dissolve	VBN
60025	3358	14	.	.	.
60025	3359	1	Having	have	VBG
60025	3359	2	filled	fill	VBN
60025	3359	3	a	a	DT
60025	3359	4	jar	jar	NN
60025	3359	5	two	two	CD
60025	3359	6	-	-	HYPH
60025	3359	7	thirds	third	NNS
60025	3359	8	with	with	IN
60025	3359	9	whole	whole	JJ
60025	3359	10	tomatos	tomatos	NN
60025	3359	11	,	,	,
60025	3359	12	fill	fill	VB
60025	3359	13	it	-PRON-	PRP
60025	3359	14	quite	quite	RB
60025	3359	15	up	up	RB
60025	3359	16	with	with	IN
60025	3359	17	good	good	JJ
60025	3359	18	lard	lard	NN
60025	3359	19	;	;	:
60025	3359	20	covering	cover	VBG
60025	3359	21	it	-PRON-	PRP
60025	3359	22	closely	closely	RB
60025	3359	23	.	.	.
60025	3360	1	When	when	WRB
60025	3360	2	wanted	want	VBN
60025	3360	3	for	for	IN
60025	3360	4	use	use	NN
60025	3360	5	,	,	,
60025	3360	6	take	take	VB
60025	3360	7	them	-PRON-	PRP
60025	3360	8	out	out	RP
60025	3360	9	from	from	IN
60025	3360	10	under	under	IN
60025	3360	11	the	the	DT
60025	3360	12	lard	lard	NN
60025	3360	13	,	,	,
60025	3360	14	and	and	CC
60025	3360	15	wash	wash	VB
60025	3360	16	them	-PRON-	PRP
60025	3360	17	in	in	IN
60025	3360	18	hot	hot	JJ
60025	3360	19	water	water	NN
60025	3360	20	.	.	.
60025	3361	1	EGGS	EGGS	NNP
60025	3361	2	,	,	,
60025	3361	3	&	&	CC
60025	3361	4	c.	c.	NNP
60025	3361	5	TO	to	IN
60025	3361	6	KEEP	KEEP	NNP
60025	3361	7	EGGS	EGGS	NNP
60025	3361	8	.	.	.
60025	3362	1	There	there	EX
60025	3362	2	is	be	VBZ
60025	3362	3	no	no	DT
60025	3362	4	infallible	infallible	JJ
60025	3362	5	mode	mode	NN
60025	3362	6	of	of	IN
60025	3362	7	ascertaining	ascertain	VBG
60025	3362	8	the	the	DT
60025	3362	9	freshness	freshness	NN
60025	3362	10	of	of	IN
60025	3362	11	an	an	DT
60025	3362	12	egg	egg	NN
60025	3362	13	before	before	IN
60025	3362	14	you	-PRON-	PRP
60025	3362	15	break	break	VBP
60025	3362	16	it	-PRON-	PRP
60025	3362	17	,	,	,
60025	3362	18	but	but	CC
60025	3362	19	unless	unless	IN
60025	3362	20	an	an	DT
60025	3362	21	egg	egg	NN
60025	3362	22	is	be	VBZ
60025	3362	23	perfectly	perfectly	RB
60025	3362	24	good	good	JJ
60025	3362	25	,	,	,
60025	3362	26	it	-PRON-	PRP
60025	3362	27	is	be	VBZ
60025	3362	28	unfit	unfit	JJ
60025	3362	29	for	for	IN
60025	3362	30	any	any	DT
60025	3362	31	purpose	purpose	NN
60025	3362	32	whatever	whatever	WDT
60025	3362	33	,	,	,
60025	3362	34	and	and	CC
60025	3362	35	will	will	MD
60025	3362	36	spoil	spoil	VB
60025	3362	37	whatever	whatever	WDT
60025	3362	38	it	-PRON-	PRP
60025	3362	39	is	be	VBZ
60025	3362	40	mixed	mix	VBN
60025	3362	41	with	with	IN
60025	3362	42	.	.	.
60025	3363	1	You	-PRON-	PRP
60025	3363	2	may	may	MD
60025	3363	3	judge	judge	VB
60025	3363	4	with	with	IN
60025	3363	5	tolerable	tolerable	JJ
60025	3363	6	accuracy	accuracy	NN
60025	3363	7	of	of	IN
60025	3363	8	the	the	DT
60025	3363	9	state	state	NN
60025	3363	10	of	of	IN
60025	3363	11	an	an	DT
60025	3363	12	egg	egg	NN
60025	3363	13	by	by	IN
60025	3363	14	holding	hold	VBG
60025	3363	15	it	-PRON-	PRP
60025	3363	16	against	against	IN
60025	3363	17	the	the	DT
60025	3363	18	sun	sun	NN
60025	3363	19	or	or	CC
60025	3363	20	the	the	DT
60025	3363	21	candle	candle	NN
60025	3363	22	,	,	,
60025	3363	23	and	and	CC
60025	3363	24	if	if	IN
60025	3363	25	the	the	DT
60025	3363	26	yolk	yolk	NN
60025	3363	27	,	,	,
60025	3363	28	as	as	IN
60025	3363	29	you	-PRON-	PRP
60025	3363	30	see	see	VBP
60025	3363	31	it	-PRON-	PRP
60025	3363	32	through	through	IN
60025	3363	33	the	the	DT
60025	3363	34	shell	shell	NN
60025	3363	35	,	,	,
60025	3363	36	appears	appear	VBZ
60025	3363	37	round	round	JJ
60025	3363	38	,	,	,
60025	3363	39	and	and	CC
60025	3363	40	the	the	DT
60025	3363	41	white	white	NNP
60025	3363	42	thin	thin	NNP
60025	3363	43	and	and	CC
60025	3363	44	clear	clear	JJ
60025	3363	45	,	,	,
60025	3363	46	it	-PRON-	PRP
60025	3363	47	is	be	VBZ
60025	3363	48	most	most	RBS
60025	3363	49	probably	probably	RB
60025	3363	50	a	a	DT
60025	3363	51	good	good	JJ
60025	3363	52	one	one	NN
60025	3363	53	;	;	:
60025	3363	54	but	but	CC
60025	3363	55	if	if	IN
60025	3363	56	the	the	DT
60025	3363	57	yolk	yolk	NN
60025	3363	58	looks	look	VBZ
60025	3363	59	broken	break	VBN
60025	3363	60	,	,	,
60025	3363	61	and	and	CC
60025	3363	62	the	the	DT
60025	3363	63	white	white	NNP
60025	3363	64	thick	thick	JJ
60025	3363	65	and	and	CC
60025	3363	66	cloudy	cloudy	JJ
60025	3363	67	,	,	,
60025	3363	68	the	the	DT
60025	3363	69	egg	egg	NN
60025	3363	70	is	be	VBZ
60025	3363	71	certainly	certainly	RB
60025	3363	72	bad	bad	JJ
60025	3363	73	.	.	.
60025	3364	1	You	-PRON-	PRP
60025	3364	2	may	may	MD
60025	3364	3	try	try	VB
60025	3364	4	the	the	DT
60025	3364	5	freshness	freshness	NN
60025	3364	6	of	of	IN
60025	3364	7	eggs	egg	NNS
60025	3364	8	by	by	IN
60025	3364	9	putting	put	VBG
60025	3364	10	them	-PRON-	PRP
60025	3364	11	into	into	IN
60025	3364	12	a	a	DT
60025	3364	13	pan	pan	NN
60025	3364	14	of	of	IN
60025	3364	15	cold	cold	JJ
60025	3364	16	water	water	NN
60025	3364	17	.	.	.
60025	3365	1	Those	those	DT
60025	3365	2	that	that	WDT
60025	3365	3	sink	sink	VBP
60025	3365	4	the	the	DT
60025	3365	5	soonest	soon	JJS
60025	3365	6	are	be	VBP
60025	3365	7	the	the	DT
60025	3365	8	freshest	fresh	JJS
60025	3365	9	;	;	:
60025	3365	10	those	those	DT
60025	3365	11	that	that	WDT
60025	3365	12	are	be	VBP
60025	3365	13	stale	stale	JJ
60025	3365	14	or	or	CC
60025	3365	15	addled	addle	VBN
60025	3365	16	will	will	MD
60025	3365	17	float	float	VB
60025	3365	18	on	on	IN
60025	3365	19	the	the	DT
60025	3365	20	surface	surface	NN
60025	3365	21	.	.	.
60025	3366	1	There	there	EX
60025	3366	2	are	be	VBP
60025	3366	3	various	various	JJ
60025	3366	4	ways	way	NNS
60025	3366	5	of	of	IN
60025	3366	6	preserving	preserve	VBG
60025	3366	7	eggs	egg	NNS
60025	3366	8	.	.	.
60025	3367	1	To	to	TO
60025	3367	2	keep	keep	VB
60025	3367	3	them	-PRON-	PRP
60025	3367	4	merely	merely	RB
60025	3367	5	for	for	IN
60025	3367	6	plain	plain	JJ
60025	3367	7	boiling	boiling	NN
60025	3367	8	,	,	,
60025	3367	9	you	-PRON-	PRP
60025	3367	10	may	may	MD
60025	3367	11	parboil	parboil	VB
60025	3367	12	them	-PRON-	PRP
60025	3367	13	for	for	IN
60025	3367	14	one	one	CD
60025	3367	15	minute	minute	NN
60025	3367	16	,	,	,
60025	3367	17	and	and	CC
60025	3367	18	then	then	RB
60025	3367	19	bury	bury	VB
60025	3367	20	them	-PRON-	PRP
60025	3367	21	in	in	IN
60025	3367	22	powdered	powder	VBN
60025	3367	23	charcoal	charcoal	NN
60025	3367	24	with	with	IN
60025	3367	25	their	-PRON-	PRP$
60025	3367	26	small	small	JJ
60025	3367	27	ends	end	NNS
60025	3367	28	downward	downward	RB
60025	3367	29	.	.	.
60025	3368	1	They	-PRON-	PRP
60025	3368	2	will	will	MD
60025	3368	3	keep	keep	VB
60025	3368	4	a	a	DT
60025	3368	5	few	few	JJ
60025	3368	6	days	day	NNS
60025	3368	7	in	in	IN
60025	3368	8	a	a	DT
60025	3368	9	jar	jar	NN
60025	3368	10	of	of	IN
60025	3368	11	salt	salt	NN
60025	3368	12	;	;	:
60025	3368	13	but	but	CC
60025	3368	14	do	do	VBP
60025	3368	15	not	not	RB
60025	3368	16	afterwards	afterwards	RB
60025	3368	17	use	use	VB
60025	3368	18	the	the	DT
60025	3368	19	salt	salt	NN
60025	3368	20	in	in	IN
60025	3368	21	which	which	WDT
60025	3368	22	they	-PRON-	PRP
60025	3368	23	have	have	VBP
60025	3368	24	been	be	VBN
60025	3368	25	immersed	immerse	VBN
60025	3368	26	.	.	.
60025	3369	1	They	-PRON-	PRP
60025	3369	2	are	be	VBP
60025	3369	3	frequently	frequently	RB
60025	3369	4	preserved	preserve	VBN
60025	3369	5	for	for	IN
60025	3369	6	two	two	CD
60025	3369	7	or	or	CC
60025	3369	8	three	three	CD
60025	3369	9	months	month	NNS
60025	3369	10	by	by	IN
60025	3369	11	greasing	grease	VBG
60025	3369	12	them	-PRON-	PRP
60025	3369	13	all	all	DT
60025	3369	14	over	over	RB
60025	3369	15	,	,	,
60025	3369	16	when	when	WRB
60025	3369	17	quite	quite	RB
60025	3369	18	fresh	fresh	JJ
60025	3369	19	,	,	,
60025	3369	20	with	with	IN
60025	3369	21	melted	melted	JJ
60025	3369	22	mutton	mutton	NN
60025	3369	23	suet	suet	NN
60025	3369	24	,	,	,
60025	3369	25	and	and	CC
60025	3369	26	then	then	RB
60025	3369	27	wedging	wedge	VBG
60025	3369	28	them	-PRON-	PRP
60025	3369	29	close	close	RB
60025	3369	30	together	together	RB
60025	3369	31	(	(	-LRB-
60025	3369	32	the	the	DT
60025	3369	33	small	small	JJ
60025	3369	34	end	end	NN
60025	3369	35	downwards	downwards	RB
60025	3369	36	)	)	-RRB-
60025	3369	37	in	in	IN
60025	3369	38	a	a	DT
60025	3369	39	box	box	NN
60025	3369	40	of	of	IN
60025	3369	41	bran	bran	NN
60025	3369	42	,	,	,
60025	3369	43	layer	layer	NN
60025	3369	44	above	above	IN
60025	3369	45	layer	layer	NN
60025	3369	46	;	;	:
60025	3369	47	the	the	DT
60025	3369	48	box	box	NN
60025	3369	49	must	must	MD
60025	3369	50	be	be	VB
60025	3369	51	closely	closely	RB
60025	3369	52	covered	cover	VBN
60025	3369	53	.	.	.
60025	3370	1	Charcoal	charcoal	NN
60025	3370	2	is	be	VBZ
60025	3370	3	better	well	JJR
60025	3370	4	than	than	IN
60025	3370	5	bran	bran	NN
60025	3370	6	.	.	.
60025	3371	1	Another	another	DT
60025	3371	2	way	way	NN
60025	3371	3	(	(	-LRB-
60025	3371	4	and	and	CC
60025	3371	5	a	a	DT
60025	3371	6	very	very	RB
60025	3371	7	good	good	JJ
60025	3371	8	one	one	NN
60025	3371	9	)	)	-RRB-
60025	3371	10	is	be	VBZ
60025	3371	11	to	to	TO
60025	3371	12	put	put	VB
60025	3371	13	some	some	DT
60025	3371	14	lime	lime	NN
60025	3371	15	in	in	IN
60025	3371	16	a	a	DT
60025	3371	17	large	large	JJ
60025	3371	18	vessel	vessel	NN
60025	3371	19	,	,	,
60025	3371	20	and	and	CC
60025	3371	21	slack	slack	VB
60025	3371	22	it	-PRON-	PRP
60025	3371	23	with	with	IN
60025	3371	24	boiling	boil	VBG
60025	3371	25	water	water	NN
60025	3371	26	,	,	,
60025	3371	27	till	till	IN
60025	3371	28	it	-PRON-	PRP
60025	3371	29	is	be	VBZ
60025	3371	30	of	of	IN
60025	3371	31	the	the	DT
60025	3371	32	consistence	consistence	NN
60025	3371	33	of	of	IN
60025	3371	34	thin	thin	JJ
60025	3371	35	cream	cream	NN
60025	3371	36	;	;	:
60025	3371	37	you	-PRON-	PRP
60025	3371	38	may	may	MD
60025	3371	39	allow	allow	VB
60025	3371	40	a	a	DT
60025	3371	41	gallon	gallon	NN
60025	3371	42	of	of	IN
60025	3371	43	water	water	NN
60025	3371	44	to	to	IN
60025	3371	45	a	a	DT
60025	3371	46	pound	pound	NN
60025	3371	47	of	of	IN
60025	3371	48	lime	lime	NN
60025	3371	49	.	.	.
60025	3372	1	When	when	WRB
60025	3372	2	it	-PRON-	PRP
60025	3372	3	is	be	VBZ
60025	3372	4	cold	cold	JJ
60025	3372	5	,	,	,
60025	3372	6	pour	pour	VB
60025	3372	7	it	-PRON-	PRP
60025	3372	8	off	off	RP
60025	3372	9	into	into	IN
60025	3372	10	a	a	DT
60025	3372	11	large	large	JJ
60025	3372	12	stone	stone	NN
60025	3372	13	jar	jar	NN
60025	3372	14	,	,	,
60025	3372	15	put	put	VBN
60025	3372	16	in	in	IN
60025	3372	17	the	the	DT
60025	3372	18	eggs	egg	NNS
60025	3372	19	,	,	,
60025	3372	20	and	and	CC
60025	3372	21	cover	cover	VB
60025	3372	22	the	the	DT
60025	3372	23	jar	jar	NN
60025	3372	24	closely	closely	RB
60025	3372	25	.	.	.
60025	3373	1	See	see	VB
60025	3373	2	that	that	IN
60025	3373	3	the	the	DT
60025	3373	4	eggs	egg	NNS
60025	3373	5	are	be	VBP
60025	3373	6	always	always	RB
60025	3373	7	well	well	RB
60025	3373	8	covered	cover	VBN
60025	3373	9	with	with	IN
60025	3373	10	the	the	DT
60025	3373	11	lime	lime	NN
60025	3373	12	-	-	HYPH
60025	3373	13	water	water	NN
60025	3373	14	,	,	,
60025	3373	15	and	and	CC
60025	3373	16	lest	lest	IN
60025	3373	17	they	-PRON-	PRP
60025	3373	18	should	should	MD
60025	3373	19	break	break	VB
60025	3373	20	,	,	,
60025	3373	21	avoid	avoid	VB
60025	3373	22	moving	move	VBG
60025	3373	23	the	the	DT
60025	3373	24	jar	jar	NN
60025	3373	25	.	.	.
60025	3374	1	If	if	IN
60025	3374	2	you	-PRON-	PRP
60025	3374	3	have	have	VBP
60025	3374	4	hens	hen	NNS
60025	3374	5	of	of	IN
60025	3374	6	your	-PRON-	PRP$
60025	3374	7	own	own	JJ
60025	3374	8	,	,	,
60025	3374	9	keep	keep	VB
60025	3374	10	a	a	DT
60025	3374	11	jar	jar	NN
60025	3374	12	of	of	IN
60025	3374	13	lime	lime	NN
60025	3374	14	-	-	HYPH
60025	3374	15	water	water	NN
60025	3374	16	always	always	RB
60025	3374	17	ready	ready	JJ
60025	3374	18	,	,	,
60025	3374	19	and	and	CC
60025	3374	20	put	put	VBD
60025	3374	21	in	in	IN
60025	3374	22	the	the	DT
60025	3374	23	eggs	egg	NNS
60025	3374	24	as	as	IN
60025	3374	25	they	-PRON-	PRP
60025	3374	26	are	be	VBP
60025	3374	27	brought	bring	VBN
60025	3374	28	in	in	RP
60025	3374	29	from	from	IN
60025	3374	30	the	the	DT
60025	3374	31	nests	nest	NNS
60025	3374	32	.	.	.
60025	3375	1	Jars	jar	NNS
60025	3375	2	that	that	WDT
60025	3375	3	hold	hold	VBP
60025	3375	4	about	about	RB
60025	3375	5	six	six	CD
60025	3375	6	quarts	quart	NNS
60025	3375	7	are	be	VBP
60025	3375	8	the	the	DT
60025	3375	9	most	most	RBS
60025	3375	10	convenient	convenient	JJ
60025	3375	11	.	.	.
60025	3376	1	It	-PRON-	PRP
60025	3376	2	will	will	MD
60025	3376	3	be	be	VB
60025	3376	4	well	well	JJ
60025	3376	5	to	to	TO
60025	3376	6	renew	renew	VB
60025	3376	7	the	the	DT
60025	3376	8	lime	lime	NN
60025	3376	9	-	-	HYPH
60025	3376	10	water	water	NN
60025	3376	11	occasionally	occasionally	RB
60025	3376	12	.	.	.
60025	3377	1	TO	to	IN
60025	3377	2	BOIL	BOIL	NNP
60025	3377	3	EGGS	EGGS	NNP
60025	3377	4	FOR	for	IN
60025	3377	5	BREAKFAST	BREAKFAST	NNP
60025	3377	6	.	.	.
60025	3378	1	The	the	DT
60025	3378	2	fresher	fresher	NN
60025	3378	3	they	-PRON-	PRP
60025	3378	4	are	be	VBP
60025	3378	5	the	the	DT
60025	3378	6	longer	long	JJR
60025	3378	7	time	time	NN
60025	3378	8	they	-PRON-	PRP
60025	3378	9	will	will	MD
60025	3378	10	require	require	VB
60025	3378	11	for	for	IN
60025	3378	12	boiling	boil	VBG
60025	3378	13	.	.	.
60025	3379	1	If	if	IN
60025	3379	2	you	-PRON-	PRP
60025	3379	3	wish	wish	VBP
60025	3379	4	them	-PRON-	PRP
60025	3379	5	quite	quite	RB
60025	3379	6	soft	soft	JJ
60025	3379	7	,	,	,
60025	3379	8	put	put	VB
60025	3379	9	them	-PRON-	PRP
60025	3379	10	into	into	IN
60025	3379	11	a	a	DT
60025	3379	12	saucepan	saucepan	NN
60025	3379	13	of	of	IN
60025	3379	14	water	water	NN
60025	3379	15	that	that	WDT
60025	3379	16	is	be	VBZ
60025	3379	17	boiling	boil	VBG
60025	3379	18	hard	hard	RB
60025	3379	19	at	at	IN
60025	3379	20	the	the	DT
60025	3379	21	moment	moment	NN
60025	3379	22	,	,	,
60025	3379	23	and	and	CC
60025	3379	24	let	let	VB
60025	3379	25	them	-PRON-	PRP
60025	3379	26	remain	remain	VB
60025	3379	27	in	in	IN
60025	3379	28	it	-PRON-	PRP
60025	3379	29	five	five	CD
60025	3379	30	minutes	minute	NNS
60025	3379	31	.	.	.
60025	3380	1	The	the	DT
60025	3380	2	longer	long	RBR
60025	3380	3	they	-PRON-	PRP
60025	3380	4	boil	boil	VBP
60025	3380	5	the	the	DT
60025	3380	6	harder	hard	JJR
60025	3380	7	they	-PRON-	PRP
60025	3380	8	will	will	MD
60025	3380	9	be	be	VB
60025	3380	10	.	.	.
60025	3381	1	In	in	IN
60025	3381	2	ten	ten	CD
60025	3381	3	minutes	minute	NNS
60025	3381	4	'	'	POS
60025	3381	5	fast	fast	JJ
60025	3381	6	boiling	boiling	NN
60025	3381	7	they	-PRON-	PRP
60025	3381	8	will	will	MD
60025	3381	9	be	be	VB
60025	3381	10	hard	hard	JJ
60025	3381	11	enough	enough	RB
60025	3381	12	for	for	IN
60025	3381	13	salad	salad	NN
60025	3381	14	.	.	.
60025	3382	1	If	if	IN
60025	3382	2	you	-PRON-	PRP
60025	3382	3	use	use	VBP
60025	3382	4	one	one	CD
60025	3382	5	of	of	IN
60025	3382	6	the	the	DT
60025	3382	7	tin	tin	JJ
60025	3382	8	egg	egg	NN
60025	3382	9	-	-	HYPH
60025	3382	10	boilers	boiler	NNS
60025	3382	11	that	that	WDT
60025	3382	12	are	be	VBP
60025	3382	13	placed	place	VBN
60025	3382	14	on	on	IN
60025	3382	15	the	the	DT
60025	3382	16	table	table	NN
60025	3382	17	,	,	,
60025	3382	18	see	see	VB
60025	3382	19	that	that	IN
60025	3382	20	the	the	DT
60025	3382	21	water	water	NN
60025	3382	22	is	be	VBZ
60025	3382	23	boiling	boil	VBG
60025	3382	24	hard	hard	RB
60025	3382	25	at	at	IN
60025	3382	26	the	the	DT
60025	3382	27	time	time	NN
60025	3382	28	you	-PRON-	PRP
60025	3382	29	put	put	VBP
60025	3382	30	in	in	IN
60025	3382	31	the	the	DT
60025	3382	32	eggs	egg	NNS
60025	3382	33	.	.	.
60025	3383	1	When	when	WRB
60025	3383	2	they	-PRON-	PRP
60025	3383	3	have	have	VBP
60025	3383	4	been	be	VBN
60025	3383	5	in	in	IN
60025	3383	6	about	about	RB
60025	3383	7	four	four	CD
60025	3383	8	or	or	CC
60025	3383	9	five	five	CD
60025	3383	10	minutes	minute	NNS
60025	3383	11	,	,	,
60025	3383	12	take	take	VB
60025	3383	13	them	-PRON-	PRP
60025	3383	14	out	out	RP
60025	3383	15	,	,	,
60025	3383	16	pour	pour	VB
60025	3383	17	off	off	RP
60025	3383	18	the	the	DT
60025	3383	19	water	water	NN
60025	3383	20	,	,	,
60025	3383	21	and	and	CC
60025	3383	22	replace	replace	VB
60025	3383	23	it	-PRON-	PRP
60025	3383	24	by	by	IN
60025	3383	25	some	some	DT
60025	3383	26	more	more	JJR
60025	3383	27	that	that	WDT
60025	3383	28	is	be	VBZ
60025	3383	29	boiling	boil	VBG
60025	3383	30	hard	hard	RB
60025	3383	31	;	;	:
60025	3383	32	as	as	IN
60025	3383	33	,	,	,
60025	3383	34	from	from	IN
60025	3383	35	the	the	DT
60025	3383	36	coldness	coldness	NN
60025	3383	37	of	of	IN
60025	3383	38	the	the	DT
60025	3383	39	eggs	egg	NNS
60025	3383	40	having	have	VBG
60025	3383	41	chilled	chill	VBN
60025	3383	42	the	the	DT
60025	3383	43	first	first	JJ
60025	3383	44	water	water	NN
60025	3383	45	,	,	,
60025	3383	46	they	-PRON-	PRP
60025	3383	47	will	will	MD
60025	3383	48	not	not	RB
60025	3383	49	otherwise	otherwise	RB
60025	3383	50	be	be	VB
60025	3383	51	done	do	VBN
60025	3383	52	enough	enough	RB
60025	3383	53	.	.	.
60025	3384	1	The	the	DT
60025	3384	2	boiler	boiler	NN
60025	3384	3	may	may	MD
60025	3384	4	then	then	RB
60025	3384	5	be	be	VB
60025	3384	6	placed	place	VBN
60025	3384	7	on	on	IN
60025	3384	8	the	the	DT
60025	3384	9	table	table	NN
60025	3384	10	,	,	,
60025	3384	11	(	(	-LRB-
60025	3384	12	keeping	keep	VBG
60025	3384	13	the	the	DT
60025	3384	14	lid	lid	NN
60025	3384	15	closed	close	VBN
60025	3384	16	,	,	,
60025	3384	17	)	)	-RRB-
60025	3384	18	and	and	CC
60025	3384	19	in	in	IN
60025	3384	20	a	a	DT
60025	3384	21	few	few	JJ
60025	3384	22	minutes	minute	NNS
60025	3384	23	more	more	RBR
60025	3384	24	they	-PRON-	PRP
60025	3384	25	will	will	MD
60025	3384	26	be	be	VB
60025	3384	27	sufficiently	sufficiently	RB
60025	3384	28	cooked	cook	VBN
60025	3384	29	to	to	TO
60025	3384	30	be	be	VB
60025	3384	31	wholesome	wholesome	JJ
60025	3384	32	.	.	.
60025	3385	1	TO	to	IN
60025	3385	2	POACH	POACH	NNP
60025	3385	3	EGGS	EGGS	NNP
60025	3385	4	.	.	.
60025	3386	1	Pour	pour	VB
60025	3386	2	some	some	DT
60025	3386	3	boiling	boiling	NN
60025	3386	4	water	water	NN
60025	3386	5	out	out	IN
60025	3386	6	of	of	IN
60025	3386	7	a	a	DT
60025	3386	8	tea	tea	NN
60025	3386	9	-	-	HYPH
60025	3386	10	kettle	kettle	NN
60025	3386	11	through	through	IN
60025	3386	12	a	a	DT
60025	3386	13	clean	clean	JJ
60025	3386	14	cloth	cloth	NN
60025	3386	15	spread	spread	VBD
60025	3386	16	over	over	IN
60025	3386	17	the	the	DT
60025	3386	18	top	top	NN
60025	3386	19	of	of	IN
60025	3386	20	a	a	DT
60025	3386	21	broad	broad	JJ
60025	3386	22	stew	stew	NN
60025	3386	23	-	-	HYPH
60025	3386	24	pan	pan	NN
60025	3386	25	;	;	:
60025	3386	26	for	for	IN
60025	3386	27	by	by	IN
60025	3386	28	observing	observe	VBG
60025	3386	29	this	this	DT
60025	3386	30	process	process	NN
60025	3386	31	the	the	DT
60025	3386	32	eggs	egg	NNS
60025	3386	33	will	will	MD
60025	3386	34	be	be	VB
60025	3386	35	nicer	nice	JJR
60025	3386	36	and	and	CC
60025	3386	37	more	more	RBR
60025	3386	38	easily	easily	RB
60025	3386	39	done	do	VBN
60025	3386	40	than	than	IN
60025	3386	41	when	when	WRB
60025	3386	42	its	-PRON-	PRP$
60025	3386	43	impurities	impurity	NNS
60025	3386	44	remain	remain	VBP
60025	3386	45	in	in	IN
60025	3386	46	the	the	DT
60025	3386	47	water	water	NN
60025	3386	48	.	.	.
60025	3387	1	Set	Set	VBN
60025	3387	2	the	the	DT
60025	3387	3	pan	pan	NN
60025	3387	4	with	with	IN
60025	3387	5	the	the	DT
60025	3387	6	strained	strained	JJ
60025	3387	7	water	water	NN
60025	3387	8	on	on	IN
60025	3387	9	hot	hot	JJ
60025	3387	10	coals	coal	NNS
60025	3387	11	,	,	,
60025	3387	12	and	and	CC
60025	3387	13	when	when	WRB
60025	3387	14	it	-PRON-	PRP
60025	3387	15	boils	boil	VBZ
60025	3387	16	,	,	,
60025	3387	17	break	break	VB
60025	3387	18	each	each	DT
60025	3387	19	egg	egg	NN
60025	3387	20	separately	separately	RB
60025	3387	21	into	into	IN
60025	3387	22	a	a	DT
60025	3387	23	saucer	saucer	NN
60025	3387	24	.	.	.
60025	3388	1	Remove	remove	VB
60025	3388	2	the	the	DT
60025	3388	3	pan	pan	NN
60025	3388	4	from	from	IN
60025	3388	5	the	the	DT
60025	3388	6	fire	fire	NN
60025	3388	7	,	,	,
60025	3388	8	and	and	CC
60025	3388	9	slip	slip	VB
60025	3388	10	the	the	DT
60025	3388	11	eggs	egg	NNS
60025	3388	12	one	one	CD
60025	3388	13	by	by	IN
60025	3388	14	one	one	CD
60025	3388	15	into	into	IN
60025	3388	16	the	the	DT
60025	3388	17	surface	surface	NN
60025	3388	18	of	of	IN
60025	3388	19	the	the	DT
60025	3388	20	water	water	NN
60025	3388	21	.	.	.
60025	3389	1	Let	let	VB
60025	3389	2	the	the	DT
60025	3389	3	pan	pan	NN
60025	3389	4	stand	stand	VB
60025	3389	5	till	till	IN
60025	3389	6	the	the	DT
60025	3389	7	white	white	NN
60025	3389	8	of	of	IN
60025	3389	9	the	the	DT
60025	3389	10	eggs	egg	NNS
60025	3389	11	is	be	VBZ
60025	3389	12	set	set	VBN
60025	3389	13	;	;	:
60025	3389	14	then	then	RB
60025	3389	15	place	place	VB
60025	3389	16	it	-PRON-	PRP
60025	3389	17	again	again	RB
60025	3389	18	on	on	IN
60025	3389	19	the	the	DT
60025	3389	20	coals	coal	NNS
60025	3389	21	,	,	,
60025	3389	22	and	and	CC
60025	3389	23	as	as	RB
60025	3389	24	soon	soon	RB
60025	3389	25	as	as	IN
60025	3389	26	the	the	DT
60025	3389	27	water	water	NN
60025	3389	28	boils	boil	VBZ
60025	3389	29	again	again	RB
60025	3389	30	,	,	,
60025	3389	31	the	the	DT
60025	3389	32	eggs	egg	NNS
60025	3389	33	will	will	MD
60025	3389	34	be	be	VB
60025	3389	35	sufficiently	sufficiently	RB
60025	3389	36	done	do	VBN
60025	3389	37	.	.	.
60025	3390	1	Take	take	VB
60025	3390	2	them	-PRON-	PRP
60025	3390	3	out	out	RP
60025	3390	4	carefully	carefully	RB
60025	3390	5	with	with	IN
60025	3390	6	an	an	DT
60025	3390	7	egg	egg	NN
60025	3390	8	-	-	HYPH
60025	3390	9	slice	slice	NN
60025	3390	10	,	,	,
60025	3390	11	and	and	CC
60025	3390	12	trim	trim	VB
60025	3390	13	off	off	RP
60025	3390	14	all	all	PDT
60025	3390	15	the	the	DT
60025	3390	16	ragged	ragged	JJ
60025	3390	17	edges	edge	NNS
60025	3390	18	from	from	IN
60025	3390	19	the	the	DT
60025	3390	20	white	white	NN
60025	3390	21	,	,	,
60025	3390	22	which	which	WDT
60025	3390	23	should	should	MD
60025	3390	24	thinly	thinly	RB
60025	3390	25	cover	cover	VB
60025	3390	26	the	the	DT
60025	3390	27	yolk	yolk	NN
60025	3390	28	.	.	.
60025	3391	1	Have	have	VBP
60025	3391	2	ready	ready	JJ
60025	3391	3	some	some	DT
60025	3391	4	thin	thin	JJ
60025	3391	5	slices	slice	NNS
60025	3391	6	of	of	IN
60025	3391	7	buttered	butter	VBN
60025	3391	8	toast	toast	NN
60025	3391	9	with	with	IN
60025	3391	10	the	the	DT
60025	3391	11	crust	crust	NN
60025	3391	12	cut	cut	VBN
60025	3391	13	off	off	RP
60025	3391	14	.	.	.
60025	3392	1	Lay	lay	VB
60025	3392	2	them	-PRON-	PRP
60025	3392	3	in	in	IN
60025	3392	4	the	the	DT
60025	3392	5	bottom	bottom	NN
60025	3392	6	of	of	IN
60025	3392	7	the	the	DT
60025	3392	8	dish	dish	NN
60025	3392	9	,	,	,
60025	3392	10	with	with	IN
60025	3392	11	a	a	DT
60025	3392	12	poached	poached	JJ
60025	3392	13	egg	egg	NN
60025	3392	14	on	on	IN
60025	3392	15	each	each	DT
60025	3392	16	slice	slice	NN
60025	3392	17	of	of	IN
60025	3392	18	toast	toast	NN
60025	3392	19	,	,	,
60025	3392	20	and	and	CC
60025	3392	21	send	send	VB
60025	3392	22	them	-PRON-	PRP
60025	3392	23	to	to	IN
60025	3392	24	the	the	DT
60025	3392	25	breakfast	breakfast	NN
60025	3392	26	table	table	NN
60025	3392	27	.	.	.
60025	3393	1	FRICASSEED	FRICASSEED	NNP
60025	3393	2	EGGS	EGGS	NNP
60025	3393	3	.	.	.
60025	3394	1	Take	take	VB
60025	3394	2	a	a	DT
60025	3394	3	dozen	dozen	NN
60025	3394	4	eggs	egg	NNS
60025	3394	5	,	,	,
60025	3394	6	and	and	CC
60025	3394	7	boil	boil	VB
60025	3394	8	them	-PRON-	PRP
60025	3394	9	six	six	CD
60025	3394	10	or	or	CC
60025	3394	11	seven	seven	CD
60025	3394	12	minutes	minute	NNS
60025	3394	13	,	,	,
60025	3394	14	or	or	CC
60025	3394	15	till	till	IN
60025	3394	16	they	-PRON-	PRP
60025	3394	17	are	be	VBP
60025	3394	18	just	just	RB
60025	3394	19	hard	hard	JJ
60025	3394	20	enough	enough	RB
60025	3394	21	to	to	TO
60025	3394	22	peel	peel	VB
60025	3394	23	and	and	CC
60025	3394	24	slice	slice	VB
60025	3394	25	without	without	IN
60025	3394	26	breaking	break	VBG
60025	3394	27	.	.	.
60025	3395	1	Then	then	RB
60025	3395	2	put	put	VB
60025	3395	3	them	-PRON-	PRP
60025	3395	4	into	into	IN
60025	3395	5	a	a	DT
60025	3395	6	pan	pan	NN
60025	3395	7	of	of	IN
60025	3395	8	cold	cold	JJ
60025	3395	9	water	water	NN
60025	3395	10	while	while	IN
60025	3395	11	you	-PRON-	PRP
60025	3395	12	prepare	prepare	VBP
60025	3395	13	some	some	DT
60025	3395	14	grated	grate	VBN
60025	3395	15	bread	bread	NN
60025	3395	16	-	-	HYPH
60025	3395	17	crumbs	crumb	NNS
60025	3395	18	,	,	,
60025	3395	19	(	(	-LRB-
60025	3395	20	seasoned	season	VBN
60025	3395	21	with	with	IN
60025	3395	22	pepper	pepper	NN
60025	3395	23	,	,	,
60025	3395	24	salt	salt	NN
60025	3395	25	and	and	CC
60025	3395	26	nutmeg	nutmeg	NN
60025	3395	27	,	,	,
60025	3395	28	)	)	-RRB-
60025	3395	29	and	and	CC
60025	3395	30	beat	beat	VBD
60025	3395	31	the	the	DT
60025	3395	32	yolks	yolk	NNS
60025	3395	33	of	of	IN
60025	3395	34	two	two	CD
60025	3395	35	or	or	CC
60025	3395	36	three	three	CD
60025	3395	37	raw	raw	JJ
60025	3395	38	eggs	egg	NNS
60025	3395	39	very	very	RB
60025	3395	40	light	light	JJ
60025	3395	41	.	.	.
60025	3396	1	Take	take	VB
60025	3396	2	the	the	DT
60025	3396	3	boiled	boil	VBN
60025	3396	4	eggs	egg	NNS
60025	3396	5	out	out	IN
60025	3396	6	of	of	IN
60025	3396	7	the	the	DT
60025	3396	8	water	water	NN
60025	3396	9	,	,	,
60025	3396	10	and	and	CC
60025	3396	11	having	have	VBG
60025	3396	12	peeled	peel	VBN
60025	3396	13	off	off	RP
60025	3396	14	the	the	DT
60025	3396	15	shells	shell	NNS
60025	3396	16	,	,	,
60025	3396	17	slice	slice	VB
60025	3396	18	the	the	DT
60025	3396	19	eggs	egg	NNS
60025	3396	20	,	,	,
60025	3396	21	dust	dust	VB
60025	3396	22	a	a	DT
60025	3396	23	little	little	JJ
60025	3396	24	flour	flour	NN
60025	3396	25	over	over	IN
60025	3396	26	them	-PRON-	PRP
60025	3396	27	,	,	,
60025	3396	28	and	and	CC
60025	3396	29	dip	dip	VB
60025	3396	30	them	-PRON-	PRP
60025	3396	31	first	first	RB
60025	3396	32	into	into	IN
60025	3396	33	the	the	DT
60025	3396	34	beaten	beat	VBN
60025	3396	35	egg	egg	NN
60025	3396	36	,	,	,
60025	3396	37	and	and	CC
60025	3396	38	then	then	RB
60025	3396	39	into	into	IN
60025	3396	40	the	the	DT
60025	3396	41	bread	bread	NN
60025	3396	42	-	-	HYPH
60025	3396	43	crumbs	crumb	VBZ
60025	3396	44	so	so	IN
60025	3396	45	as	as	IN
60025	3396	46	to	to	TO
60025	3396	47	cover	cover	VB
60025	3396	48	them	-PRON-	PRP
60025	3396	49	well	well	RB
60025	3396	50	on	on	IN
60025	3396	51	both	both	DT
60025	3396	52	sides	side	NNS
60025	3396	53	.	.	.
60025	3397	1	Have	have	VBP
60025	3397	2	ready	ready	JJ
60025	3397	3	in	in	IN
60025	3397	4	a	a	DT
60025	3397	5	frying	frying	JJ
60025	3397	6	-	-	HYPH
60025	3397	7	pan	pan	NN
60025	3397	8	some	some	DT
60025	3397	9	boiling	boiling	NN
60025	3397	10	lard	lard	NN
60025	3397	11	;	;	:
60025	3397	12	put	put	VBD
60025	3397	13	the	the	DT
60025	3397	14	sliced	sliced	JJ
60025	3397	15	eggs	egg	NNS
60025	3397	16	into	into	IN
60025	3397	17	it	-PRON-	PRP
60025	3397	18	,	,	,
60025	3397	19	and	and	CC
60025	3397	20	fry	fry	VB
60025	3397	21	them	-PRON-	PRP
60025	3397	22	on	on	IN
60025	3397	23	both	both	DT
60025	3397	24	sides	side	NNS
60025	3397	25	.	.	.
60025	3398	1	Serve	serve	VB
60025	3398	2	them	-PRON-	PRP
60025	3398	3	up	up	RP
60025	3398	4	at	at	IN
60025	3398	5	the	the	DT
60025	3398	6	breakfast	breakfast	NN
60025	3398	7	table	table	NN
60025	3398	8	,	,	,
60025	3398	9	garnished	garnish	VBN
60025	3398	10	with	with	IN
60025	3398	11	small	small	JJ
60025	3398	12	sprigs	sprig	NNS
60025	3398	13	of	of	IN
60025	3398	14	parsley	parsley	NN
60025	3398	15	that	that	WDT
60025	3398	16	has	have	VBZ
60025	3398	17	been	be	VBN
60025	3398	18	fried	fry	VBN
60025	3398	19	in	in	IN
60025	3398	20	the	the	DT
60025	3398	21	same	same	JJ
60025	3398	22	lard	lard	NN
60025	3398	23	after	after	IN
60025	3398	24	the	the	DT
60025	3398	25	eggs	egg	NNS
60025	3398	26	were	be	VBD
60025	3398	27	taken	take	VBN
60025	3398	28	out	out	RP
60025	3398	29	.	.	.
60025	3399	1	PLAIN	plain	RB
60025	3399	2	OMELET	omelet	JJ
60025	3399	3	.	.	.
60025	3400	1	Take	take	VB
60025	3400	2	six	six	CD
60025	3400	3	eggs	egg	NNS
60025	3400	4	,	,	,
60025	3400	5	leaving	leave	VBG
60025	3400	6	out	out	RP
60025	3400	7	the	the	DT
60025	3400	8	whites	white	NNS
60025	3400	9	of	of	IN
60025	3400	10	two	two	CD
60025	3400	11	.	.	.
60025	3401	1	Beat	beat	VB
60025	3401	2	them	-PRON-	PRP
60025	3401	3	very	very	RB
60025	3401	4	light	light	JJ
60025	3401	5	,	,	,
60025	3401	6	and	and	CC
60025	3401	7	strain	strain	VB
60025	3401	8	them	-PRON-	PRP
60025	3401	9	through	through	IN
60025	3401	10	a	a	DT
60025	3401	11	sieve	sieve	NN
60025	3401	12	.	.	.
60025	3402	1	Add	add	VB
60025	3402	2	pepper	pepper	NN
60025	3402	3	and	and	CC
60025	3402	4	salt	salt	NN
60025	3402	5	to	to	IN
60025	3402	6	your	-PRON-	PRP$
60025	3402	7	taste	taste	NN
60025	3402	8	.	.	.
60025	3403	1	Divide	divide	VB
60025	3403	2	two	two	CD
60025	3403	3	ounces	ounce	NNS
60025	3403	4	of	of	IN
60025	3403	5	fresh	fresh	JJ
60025	3403	6	butter	butter	NN
60025	3403	7	into	into	IN
60025	3403	8	little	little	JJ
60025	3403	9	bits	bit	NNS
60025	3403	10	,	,	,
60025	3403	11	and	and	CC
60025	3403	12	put	put	VBD
60025	3403	13	it	-PRON-	PRP
60025	3403	14	into	into	IN
60025	3403	15	the	the	DT
60025	3403	16	egg	egg	NN
60025	3403	17	.	.	.
60025	3404	1	Have	have	VBP
60025	3404	2	ready	ready	JJ
60025	3404	3	a	a	DT
60025	3404	4	quarter	quarter	NN
60025	3404	5	of	of	IN
60025	3404	6	a	a	DT
60025	3404	7	pound	pound	NN
60025	3404	8	of	of	IN
60025	3404	9	butter	butter	NN
60025	3404	10	in	in	IN
60025	3404	11	a	a	DT
60025	3404	12	frying	frying	JJ
60025	3404	13	-	-	HYPH
60025	3404	14	pan	pan	NN
60025	3404	15	,	,	,
60025	3404	16	or	or	CC
60025	3404	17	a	a	DT
60025	3404	18	flat	flat	JJ
60025	3404	19	stew	stew	NN
60025	3404	20	-	-	HYPH
60025	3404	21	pan	pan	NN
60025	3404	22	.	.	.
60025	3405	1	Place	place	VB
60025	3405	2	it	-PRON-	PRP
60025	3405	3	on	on	IN
60025	3405	4	hot	hot	JJ
60025	3405	5	coals	coal	NNS
60025	3405	6	,	,	,
60025	3405	7	and	and	CC
60025	3405	8	have	have	VBP
60025	3405	9	the	the	DT
60025	3405	10	butter	butter	NN
60025	3405	11	boiling	boil	VBG
60025	3405	12	when	when	WRB
60025	3405	13	you	-PRON-	PRP
60025	3405	14	put	put	VBP
60025	3405	15	in	in	IN
60025	3405	16	the	the	DT
60025	3405	17	beaten	beaten	JJ
60025	3405	18	egg	egg	NN
60025	3405	19	.	.	.
60025	3406	1	Fry	fry	VB
60025	3406	2	it	-PRON-	PRP
60025	3406	3	gently	gently	RB
60025	3406	4	till	till	IN
60025	3406	5	of	of	IN
60025	3406	6	a	a	DT
60025	3406	7	light	light	JJ
60025	3406	8	brown	brown	JJ
60025	3406	9	on	on	IN
60025	3406	10	the	the	DT
60025	3406	11	under	under	JJ
60025	3406	12	side	side	NN
60025	3406	13	.	.	.
60025	3407	1	Do	do	VB
60025	3407	2	not	not	RB
60025	3407	3	turn	turn	VB
60025	3407	4	it	-PRON-	PRP
60025	3407	5	while	while	IN
60025	3407	6	cooking	cook	VBG
60025	3407	7	as	as	IN
60025	3407	8	it	-PRON-	PRP
60025	3407	9	will	will	MD
60025	3407	10	do	do	VB
60025	3407	11	better	well	RBR
60025	3407	12	without	without	RB
60025	3407	13	.	.	.
60025	3408	1	You	-PRON-	PRP
60025	3408	2	may	may	MD
60025	3408	3	brown	brown	VB
60025	3408	4	the	the	DT
60025	3408	5	top	top	NN
60025	3408	6	by	by	IN
60025	3408	7	holding	hold	VBG
60025	3408	8	a	a	DT
60025	3408	9	hot	hot	JJ
60025	3408	10	shovel	shovel	NN
60025	3408	11	over	over	IN
60025	3408	12	it	-PRON-	PRP
60025	3408	13	.	.	.
60025	3409	1	When	when	WRB
60025	3409	2	done	do	VBN
60025	3409	3	,	,	,
60025	3409	4	lay	lie	VBD
60025	3409	5	it	-PRON-	PRP
60025	3409	6	in	in	IN
60025	3409	7	the	the	DT
60025	3409	8	dish	dish	NN
60025	3409	9	,	,	,
60025	3409	10	double	double	VB
60025	3409	11	it	-PRON-	PRP
60025	3409	12	in	in	IN
60025	3409	13	half	half	NN
60025	3409	14	,	,	,
60025	3409	15	and	and	CC
60025	3409	16	stick	stick	VB
60025	3409	17	sprigs	sprig	NNS
60025	3409	18	of	of	IN
60025	3409	19	curled	curl	VBN
60025	3409	20	parsley	parsley	NNP
60025	3409	21	over	over	IN
60025	3409	22	it	-PRON-	PRP
60025	3409	23	.	.	.
60025	3410	1	You	-PRON-	PRP
60025	3410	2	may	may	MD
60025	3410	3	flavour	flavour	VB
60025	3410	4	the	the	DT
60025	3410	5	omelet	omelet	NN
60025	3410	6	by	by	IN
60025	3410	7	mixing	mix	VBG
60025	3410	8	with	with	IN
60025	3410	9	the	the	DT
60025	3410	10	beaten	beat	VBN
60025	3410	11	egg	egg	NN
60025	3410	12	some	some	DT
60025	3410	13	parsley	parsley	NN
60025	3410	14	or	or	CC
60025	3410	15	sweet	sweet	JJ
60025	3410	16	herbs	herb	NNS
60025	3410	17	minced	mince	VBD
60025	3410	18	fine	fine	RB
60025	3410	19	,	,	,
60025	3410	20	some	some	DT
60025	3410	21	chopped	chop	VBN
60025	3410	22	celery	celery	NN
60025	3410	23	,	,	,
60025	3410	24	or	or	CC
60025	3410	25	chopped	chop	VBN
60025	3410	26	onion	onion	NN
60025	3410	27	,	,	,
60025	3410	28	allowing	allow	VBG
60025	3410	29	two	two	CD
60025	3410	30	moderate	moderate	JJ
60025	3410	31	sized	sized	JJ
60025	3410	32	onions	onion	NNS
60025	3410	33	to	to	IN
60025	3410	34	an	an	DT
60025	3410	35	omelet	omelet	NN
60025	3410	36	of	of	IN
60025	3410	37	six	six	CD
60025	3410	38	eggs	egg	NNS
60025	3410	39	.	.	.
60025	3411	1	Or	or	CC
60025	3411	2	what	what	WP
60025	3411	3	is	be	VBZ
60025	3411	4	still	still	RB
60025	3411	5	better	well	JJR
60025	3411	6	,	,	,
60025	3411	7	it	-PRON-	PRP
60025	3411	8	may	may	MD
60025	3411	9	be	be	VB
60025	3411	10	seasoned	season	VBN
60025	3411	11	with	with	IN
60025	3411	12	veal	veal	NN
60025	3411	13	kidney	kidney	NN
60025	3411	14	or	or	CC
60025	3411	15	sweet	sweet	JJ
60025	3411	16	-	-	HYPH
60025	3411	17	bread	bread	JJ
60025	3411	18	minced	mince	VBN
60025	3411	19	;	;	:
60025	3411	20	with	with	IN
60025	3411	21	cold	cold	JJ
60025	3411	22	ham	ham	NNP
60025	3411	23	shred	shre	VBD
60025	3411	24	as	as	RB
60025	3411	25	fine	fine	RB
60025	3411	26	as	as	IN
60025	3411	27	possible	possible	JJ
60025	3411	28	;	;	:
60025	3411	29	or	or	CC
60025	3411	30	with	with	IN
60025	3411	31	minced	mince	VBN
60025	3411	32	oysters	oyster	NNS
60025	3411	33	,	,	,
60025	3411	34	(	(	-LRB-
60025	3411	35	the	the	DT
60025	3411	36	hard	hard	JJ
60025	3411	37	part	part	NN
60025	3411	38	omitted	omit	VBD
60025	3411	39	,	,	,
60025	3411	40	)	)	-RRB-
60025	3411	41	with	with	IN
60025	3411	42	tops	top	NNS
60025	3411	43	of	of	IN
60025	3411	44	asparagus	asparagus	NN
60025	3411	45	(	(	-LRB-
60025	3411	46	that	that	DT
60025	3411	47	has	have	VBZ
60025	3411	48	been	be	VBN
60025	3411	49	previously	previously	RB
60025	3411	50	boiled	boil	VBN
60025	3411	51	)	)	-RRB-
60025	3411	52	cut	cut	VBN
60025	3411	53	into	into	IN
60025	3411	54	small	small	JJ
60025	3411	55	pieces	piece	NNS
60025	3411	56	.	.	.
60025	3412	1	You	-PRON-	PRP
60025	3412	2	should	should	MD
60025	3412	3	have	have	VB
60025	3412	4	one	one	CD
60025	3412	5	of	of	IN
60025	3412	6	the	the	DT
60025	3412	7	pans	pan	NNS
60025	3412	8	that	that	WDT
60025	3412	9	are	be	VBP
60025	3412	10	made	make	VBN
60025	3412	11	purposely	purposely	RB
60025	3412	12	for	for	IN
60025	3412	13	omelets	omelet	NNS
60025	3412	14	.	.	.
60025	3413	1	AN	an	DT
60025	3413	2	OMELETTE	omelette	JJ
60025	3413	3	SOUFFLÃ	SOUFFLÃ	NNP
60025	3413	4	�	�	NNP
60025	3413	5	.	.	.
60025	3414	1	Break	break	VB
60025	3414	2	eight	eight	CD
60025	3414	3	eggs	egg	NNS
60025	3414	4	,	,	,
60025	3414	5	separate	separate	VBP
60025	3414	6	the	the	DT
60025	3414	7	whites	white	NNS
60025	3414	8	from	from	IN
60025	3414	9	the	the	DT
60025	3414	10	yolks	yolk	NNS
60025	3414	11	,	,	,
60025	3414	12	and	and	CC
60025	3414	13	strain	strain	VB
60025	3414	14	them	-PRON-	PRP
60025	3414	15	.	.	.
60025	3415	1	Put	put	VB
60025	3415	2	the	the	DT
60025	3415	3	whites	white	NNS
60025	3415	4	into	into	IN
60025	3415	5	one	one	CD
60025	3415	6	pan	pan	NN
60025	3415	7	,	,	,
60025	3415	8	and	and	CC
60025	3415	9	the	the	DT
60025	3415	10	yolks	yolk	NNS
60025	3415	11	into	into	IN
60025	3415	12	another	another	DT
60025	3415	13	,	,	,
60025	3415	14	and	and	CC
60025	3415	15	beat	beat	VBD
60025	3415	16	them	-PRON-	PRP
60025	3415	17	separately	separately	RB
60025	3415	18	with	with	IN
60025	3415	19	rods	rod	NNS
60025	3415	20	till	till	IN
60025	3415	21	the	the	DT
60025	3415	22	yolks	yolk	NNS
60025	3415	23	are	be	VBP
60025	3415	24	very	very	RB
60025	3415	25	thick	thick	JJ
60025	3415	26	and	and	CC
60025	3415	27	smooth	smooth	JJ
60025	3415	28	,	,	,
60025	3415	29	and	and	CC
60025	3415	30	the	the	DT
60025	3415	31	whites	white	NNS
60025	3415	32	a	a	DT
60025	3415	33	stiff	stiff	JJ
60025	3415	34	froth	froth	NN
60025	3415	35	that	that	WDT
60025	3415	36	will	will	MD
60025	3415	37	stand	stand	VB
60025	3415	38	alone	alone	RB
60025	3415	39	.	.	.
60025	3416	1	Then	then	RB
60025	3416	2	add	add	VB
60025	3416	3	gradually	gradually	RB
60025	3416	4	to	to	IN
60025	3416	5	the	the	DT
60025	3416	6	yolks	yolk	NNS
60025	3416	7	,	,	,
60025	3416	8	three	three	CD
60025	3416	9	quarters	quarter	NNS
60025	3416	10	of	of	IN
60025	3416	11	a	a	DT
60025	3416	12	pound	pound	NN
60025	3416	13	of	of	IN
60025	3416	14	the	the	DT
60025	3416	15	finest	fine	JJS
60025	3416	16	powdered	powder	VBN
60025	3416	17	loaf	loaf	NN
60025	3416	18	-	-	HYPH
60025	3416	19	sugar	sugar	NN
60025	3416	20	,	,	,
60025	3416	21	and	and	CC
60025	3416	22	orange	orange	JJ
60025	3416	23	-	-	HYPH
60025	3416	24	flower	flower	NN
60025	3416	25	water	water	NN
60025	3416	26	or	or	CC
60025	3416	27	lemon	lemon	NN
60025	3416	28	-	-	HYPH
60025	3416	29	juice	juice	NN
60025	3416	30	to	to	IN
60025	3416	31	your	-PRON-	PRP$
60025	3416	32	taste	taste	NN
60025	3416	33	.	.	.
60025	3417	1	Next	next	RB
60025	3417	2	stir	stir	VB
60025	3417	3	the	the	DT
60025	3417	4	whites	white	NNS
60025	3417	5	lightly	lightly	RB
60025	3417	6	into	into	IN
60025	3417	7	the	the	DT
60025	3417	8	yolks	yolk	NNS
60025	3417	9	.	.	.
60025	3418	1	Butter	butter	VB
60025	3418	2	a	a	DT
60025	3418	3	deep	deep	JJ
60025	3418	4	pan	pan	NN
60025	3418	5	or	or	CC
60025	3418	6	dish	dish	NN
60025	3418	7	(	(	-LRB-
60025	3418	8	that	that	WDT
60025	3418	9	has	have	VBZ
60025	3418	10	been	be	VBN
60025	3418	11	previously	previously	RB
60025	3418	12	heated	heat	VBN
60025	3418	13	)	)	-RRB-
60025	3418	14	and	and	CC
60025	3418	15	pour	pour	VB
60025	3418	16	the	the	DT
60025	3418	17	mixture	mixture	NN
60025	3418	18	rapidly	rapidly	RB
60025	3418	19	into	into	IN
60025	3418	20	it	-PRON-	PRP
60025	3418	21	.	.	.
60025	3419	1	Set	Set	VBD
60025	3419	2	it	-PRON-	PRP
60025	3419	3	in	in	IN
60025	3419	4	a	a	DT
60025	3419	5	Dutch	dutch	JJ
60025	3419	6	oven	oven	NN
60025	3419	7	with	with	IN
60025	3419	8	coals	coal	NNS
60025	3419	9	under	under	IN
60025	3419	10	it	-PRON-	PRP
60025	3419	11	,	,	,
60025	3419	12	and	and	CC
60025	3419	13	on	on	IN
60025	3419	14	the	the	DT
60025	3419	15	top	top	NN
60025	3419	16	,	,	,
60025	3419	17	and	and	CC
60025	3419	18	bake	bake	VB
60025	3419	19	it	-PRON-	PRP
60025	3419	20	five	five	CD
60025	3419	21	minutes	minute	NNS
60025	3419	22	.	.	.
60025	3420	1	If	if	IN
60025	3420	2	properly	properly	RB
60025	3420	3	beaten	beat	VBN
60025	3420	4	and	and	CC
60025	3420	5	mixed	mixed	JJ
60025	3420	6	,	,	,
60025	3420	7	and	and	CC
60025	3420	8	carefully	carefully	RB
60025	3420	9	baked	bake	VBN
60025	3420	10	,	,	,
60025	3420	11	it	-PRON-	PRP
60025	3420	12	will	will	MD
60025	3420	13	rise	rise	VB
60025	3420	14	very	very	RB
60025	3420	15	high	high	JJ
60025	3420	16	.	.	.
60025	3421	1	Send	send	VB
60025	3421	2	it	-PRON-	PRP
60025	3421	3	immediately	immediately	RB
60025	3421	4	to	to	IN
60025	3421	5	table	table	NN
60025	3421	6	,	,	,
60025	3421	7	or	or	CC
60025	3421	8	it	-PRON-	PRP
60025	3421	9	will	will	MD
60025	3421	10	fall	fall	VB
60025	3421	11	and	and	CC
60025	3421	12	flatten	flatten	VB
60025	3421	13	.	.	.
60025	3422	1	Do	do	VB
60025	3422	2	not	not	RB
60025	3422	3	begin	begin	VB
60025	3422	4	to	to	TO
60025	3422	5	make	make	VB
60025	3422	6	an	an	DT
60025	3422	7	omelette	omelette	NN
60025	3422	8	soufflÃ	soufflÃ	NNP
60025	3422	9	©	©	NNP
60025	3422	10	till	till	IN
60025	3422	11	the	the	DT
60025	3422	12	company	company	NN
60025	3422	13	at	at	IN
60025	3422	14	table	table	NN
60025	3422	15	have	have	VBP
60025	3422	16	commenced	commence	VBN
60025	3422	17	their	-PRON-	PRP$
60025	3422	18	dinner	dinner	NN
60025	3422	19	,	,	,
60025	3422	20	that	that	IN
60025	3422	21	it	-PRON-	PRP
60025	3422	22	may	may	MD
60025	3422	23	be	be	VB
60025	3422	24	ready	ready	JJ
60025	3422	25	to	to	TO
60025	3422	26	serve	serve	VB
60025	3422	27	up	up	RP
60025	3422	28	just	just	RB
60025	3422	29	in	in	IN
60025	3422	30	time	time	NN
60025	3422	31	,	,	,
60025	3422	32	immediately	immediately	RB
60025	3422	33	on	on	IN
60025	3422	34	the	the	DT
60025	3422	35	removal	removal	NN
60025	3422	36	of	of	IN
60025	3422	37	the	the	DT
60025	3422	38	meats	meat	NNS
60025	3422	39	.	.	.
60025	3423	1	The	the	DT
60025	3423	2	whole	whole	NN
60025	3423	3	must	must	MD
60025	3423	4	be	be	VB
60025	3423	5	accomplished	accomplish	VBN
60025	3423	6	as	as	RB
60025	3423	7	quickly	quickly	RB
60025	3423	8	as	as	IN
60025	3423	9	possible	possible	JJ
60025	3423	10	.	.	.
60025	3424	1	Send	send	VB
60025	3424	2	it	-PRON-	PRP
60025	3424	3	round	round	JJ
60025	3424	4	with	with	IN
60025	3424	5	a	a	DT
60025	3424	6	spoon	spoon	NN
60025	3424	7	.	.	.
60025	3425	1	If	if	IN
60025	3425	2	you	-PRON-	PRP
60025	3425	3	live	live	VBP
60025	3425	4	in	in	IN
60025	3425	5	a	a	DT
60025	3425	6	large	large	JJ
60025	3425	7	town	town	NN
60025	3425	8	,	,	,
60025	3425	9	the	the	DT
60025	3425	10	safest	safe	JJS
60025	3425	11	way	way	NN
60025	3425	12	of	of	IN
60025	3425	13	avoiding	avoid	VBG
60025	3425	14	a	a	DT
60025	3425	15	failure	failure	NN
60025	3425	16	in	in	IN
60025	3425	17	an	an	DT
60025	3425	18	omelette	omelette	NN
60025	3425	19	soufflÃ	soufflÃ	NNP
60025	3425	20	©	©	NNP
60025	3425	21	is	be	VBZ
60025	3425	22	to	to	TO
60025	3425	23	hire	hire	VB
60025	3425	24	a	a	DT
60025	3425	25	French	french	JJ
60025	3425	26	cook	cook	NN
60025	3425	27	to	to	TO
60025	3425	28	come	come	VB
60025	3425	29	to	to	IN
60025	3425	30	your	-PRON-	PRP$
60025	3425	31	kitchen	kitchen	NN
60025	3425	32	with	with	IN
60025	3425	33	his	-PRON-	PRP$
60025	3425	34	own	own	JJ
60025	3425	35	utensils	utensil	NNS
60025	3425	36	and	and	CC
60025	3425	37	ingredients	ingredient	NNS
60025	3425	38	,	,	,
60025	3425	39	and	and	CC
60025	3425	40	make	make	VB
60025	3425	41	and	and	CC
60025	3425	42	bake	bake	VB
60025	3425	43	it	-PRON-	PRP
60025	3425	44	himself	-PRON-	PRP
60025	3425	45	,	,	,
60025	3425	46	while	while	IN
60025	3425	47	the	the	DT
60025	3425	48	first	first	JJ
60025	3425	49	part	part	NN
60025	3425	50	of	of	IN
60025	3425	51	the	the	DT
60025	3425	52	dinner	dinner	NN
60025	3425	53	is	be	VBZ
60025	3425	54	progressing	progress	VBG
60025	3425	55	in	in	IN
60025	3425	56	the	the	DT
60025	3425	57	dining	dining	NN
60025	3425	58	-	-	HYPH
60025	3425	59	room	room	NN
60025	3425	60	.	.	.
60025	3426	1	An	an	DT
60025	3426	2	omelette	omelette	NN
60025	3426	3	soufflÃ	soufflÃ	NNP
60025	3426	4	©	©	NNP
60025	3426	5	is	be	VBZ
60025	3426	6	a	a	DT
60025	3426	7	very	very	RB
60025	3426	8	nice	nice	JJ
60025	3426	9	and	and	CC
60025	3426	10	delicate	delicate	JJ
60025	3426	11	thing	thing	NN
60025	3426	12	when	when	WRB
60025	3426	13	properly	properly	RB
60025	3426	14	managed	manage	VBD
60025	3426	15	;	;	:
60025	3426	16	but	but	CC
60025	3426	17	if	if	IN
60025	3426	18	flat	flat	JJ
60025	3426	19	and	and	CC
60025	3426	20	heavy	heavy	JJ
60025	3426	21	,	,	,
60025	3426	22	it	-PRON-	PRP
60025	3426	23	should	should	MD
60025	3426	24	not	not	RB
60025	3426	25	be	be	VB
60025	3426	26	brought	bring	VBN
60025	3426	27	to	to	IN
60025	3426	28	table	table	NN
60025	3426	29	.	.	.
60025	3427	1	If	if	IN
60025	3427	2	well	well	RB
60025	3427	3	made	make	VBN
60025	3427	4	,	,	,
60025	3427	5	you	-PRON-	PRP
60025	3427	6	may	may	MD
60025	3427	7	turn	turn	VB
60025	3427	8	it	-PRON-	PRP
60025	3427	9	out	out	RP
60025	3427	10	on	on	IN
60025	3427	11	a	a	DT
60025	3427	12	dish	dish	NN
60025	3427	13	.	.	.
60025	3428	1	TO	to	IN
60025	3428	2	DRESS	DRESS	NNP
60025	3428	3	MACCARONI	MACCARONI	NNS
60025	3428	4	.	.	.
60025	3429	1	Have	have	VBP
60025	3429	2	ready	ready	JJ
60025	3429	3	a	a	DT
60025	3429	4	pot	pot	NN
60025	3429	5	of	of	IN
60025	3429	6	boiling	boiling	NN
60025	3429	7	water	water	NN
60025	3429	8	.	.	.
60025	3430	1	Throw	throw	VB
60025	3430	2	a	a	DT
60025	3430	3	little	little	JJ
60025	3430	4	salt	salt	NN
60025	3430	5	into	into	IN
60025	3430	6	it	-PRON-	PRP
60025	3430	7	,	,	,
60025	3430	8	and	and	CC
60025	3430	9	then	then	RB
60025	3430	10	by	by	IN
60025	3430	11	slow	slow	JJ
60025	3430	12	degrees	degree	NNS
60025	3430	13	put	put	VBN
60025	3430	14	in	in	RP
60025	3430	15	a	a	DT
60025	3430	16	pound	pound	NN
60025	3430	17	of	of	IN
60025	3430	18	the	the	DT
60025	3430	19	maccaroni	maccaroni	NN
60025	3430	20	,	,	,
60025	3430	21	a	a	DT
60025	3430	22	little	little	JJ
60025	3430	23	at	at	IN
60025	3430	24	a	a	DT
60025	3430	25	time	time	NN
60025	3430	26	.	.	.
60025	3431	1	Keep	keep	VB
60025	3431	2	stirring	stir	VBG
60025	3431	3	it	-PRON-	PRP
60025	3431	4	gently	gently	RB
60025	3431	5	,	,	,
60025	3431	6	and	and	CC
60025	3431	7	continue	continue	VB
60025	3431	8	to	to	TO
60025	3431	9	do	do	VB
60025	3431	10	so	so	RB
60025	3431	11	very	very	RB
60025	3431	12	often	often	RB
60025	3431	13	while	while	IN
60025	3431	14	boiling	boil	VBG
60025	3431	15	.	.	.
60025	3432	1	Take	take	VB
60025	3432	2	care	care	NN
60025	3432	3	to	to	TO
60025	3432	4	keep	keep	VB
60025	3432	5	it	-PRON-	PRP
60025	3432	6	well	well	RB
60025	3432	7	covered	cover	VBN
60025	3432	8	with	with	IN
60025	3432	9	water	water	NN
60025	3432	10	.	.	.
60025	3433	1	Have	have	VBP
60025	3433	2	ready	ready	JJ
60025	3433	3	a	a	DT
60025	3433	4	kettle	kettle	NN
60025	3433	5	of	of	IN
60025	3433	6	boiling	boil	VBG
60025	3433	7	water	water	NN
60025	3433	8	to	to	TO
60025	3433	9	replenish	replenish	VB
60025	3433	10	the	the	DT
60025	3433	11	maccaroni	maccaroni	JJ
60025	3433	12	pot	pot	NN
60025	3433	13	if	if	IN
60025	3433	14	it	-PRON-	PRP
60025	3433	15	should	should	MD
60025	3433	16	be	be	VB
60025	3433	17	in	in	IN
60025	3433	18	danger	danger	NN
60025	3433	19	of	of	IN
60025	3433	20	getting	get	VBG
60025	3433	21	too	too	RB
60025	3433	22	dry	dry	JJ
60025	3433	23	.	.	.
60025	3434	1	In	in	IN
60025	3434	2	about	about	RB
60025	3434	3	twenty	twenty	CD
60025	3434	4	minutes	minute	NNS
60025	3434	5	it	-PRON-	PRP
60025	3434	6	will	will	MD
60025	3434	7	be	be	VB
60025	3434	8	done	do	VBN
60025	3434	9	.	.	.
60025	3435	1	It	-PRON-	PRP
60025	3435	2	must	must	MD
60025	3435	3	be	be	VB
60025	3435	4	quite	quite	RB
60025	3435	5	soft	soft	JJ
60025	3435	6	,	,	,
60025	3435	7	but	but	CC
60025	3435	8	it	-PRON-	PRP
60025	3435	9	must	must	MD
60025	3435	10	not	not	RB
60025	3435	11	boil	boil	VB
60025	3435	12	long	long	JJ
60025	3435	13	enough	enough	RB
60025	3435	14	to	to	TO
60025	3435	15	break	break	VB
60025	3435	16	.	.	.
60025	3436	1	When	when	WRB
60025	3436	2	the	the	DT
60025	3436	3	maccaroni	maccaroni	NN
60025	3436	4	has	have	VBZ
60025	3436	5	boiled	boil	VBN
60025	3436	6	sufficiently	sufficiently	RB
60025	3436	7	,	,	,
60025	3436	8	pour	pour	VBP
60025	3436	9	in	in	IN
60025	3436	10	immediately	immediately	RB
60025	3436	11	a	a	DT
60025	3436	12	little	little	JJ
60025	3436	13	cold	cold	JJ
60025	3436	14	water	water	NN
60025	3436	15	,	,	,
60025	3436	16	and	and	CC
60025	3436	17	let	let	VB
60025	3436	18	it	-PRON-	PRP
60025	3436	19	stand	stand	VB
60025	3436	20	a	a	DT
60025	3436	21	few	few	JJ
60025	3436	22	minutes	minute	NNS
60025	3436	23	,	,	,
60025	3436	24	keeping	keep	VBG
60025	3436	25	it	-PRON-	PRP
60025	3436	26	covered	cover	VBN
60025	3436	27	.	.	.
60025	3437	1	Grate	grate	VB
60025	3437	2	half	half	PDT
60025	3437	3	a	a	DT
60025	3437	4	pound	pound	NN
60025	3437	5	of	of	IN
60025	3437	6	Parmesan	Parmesan	NNP
60025	3437	7	cheese	cheese	NN
60025	3437	8	into	into	IN
60025	3437	9	a	a	DT
60025	3437	10	deep	deep	JJ
60025	3437	11	dish	dish	NN
60025	3437	12	and	and	CC
60025	3437	13	scatter	scatter	NN
60025	3437	14	over	over	IN
60025	3437	15	it	-PRON-	PRP
60025	3437	16	a	a	DT
60025	3437	17	few	few	JJ
60025	3437	18	small	small	JJ
60025	3437	19	bits	bit	NNS
60025	3437	20	of	of	IN
60025	3437	21	butter	butter	NN
60025	3437	22	.	.	.
60025	3438	1	Then	then	RB
60025	3438	2	with	with	IN
60025	3438	3	a	a	DT
60025	3438	4	skimmer	skimmer	NN
60025	3438	5	that	that	WDT
60025	3438	6	is	be	VBZ
60025	3438	7	perforated	perforate	VBN
60025	3438	8	with	with	IN
60025	3438	9	holes	hole	NNS
60025	3438	10	,	,	,
60025	3438	11	commence	commence	NN
60025	3438	12	taking	take	VBG
60025	3438	13	up	up	RP
60025	3438	14	the	the	DT
60025	3438	15	maccaroni	maccaroni	NN
60025	3438	16	,	,	,
60025	3438	17	(	(	-LRB-
60025	3438	18	draining	drain	VBG
60025	3438	19	it	-PRON-	PRP
60025	3438	20	well	well	RB
60025	3438	21	,	,	,
60025	3438	22	)	)	-RRB-
60025	3438	23	and	and	CC
60025	3438	24	spread	spread	VB
60025	3438	25	a	a	DT
60025	3438	26	layer	layer	NN
60025	3438	27	of	of	IN
60025	3438	28	it	-PRON-	PRP
60025	3438	29	over	over	IN
60025	3438	30	the	the	DT
60025	3438	31	cheese	cheese	NN
60025	3438	32	and	and	CC
60025	3438	33	butter	butter	NN
60025	3438	34	.	.	.
60025	3439	1	Spread	spread	VB
60025	3439	2	over	over	IN
60025	3439	3	it	-PRON-	PRP
60025	3439	4	another	another	DT
60025	3439	5	layer	layer	NN
60025	3439	6	of	of	IN
60025	3439	7	grated	grate	VBN
60025	3439	8	cheese	cheese	NN
60025	3439	9	and	and	CC
60025	3439	10	butter	butter	NN
60025	3439	11	,	,	,
60025	3439	12	and	and	CC
60025	3439	13	then	then	RB
60025	3439	14	a	a	DT
60025	3439	15	layer	layer	NN
60025	3439	16	of	of	IN
60025	3439	17	maccaroni	maccaroni	NN
60025	3439	18	,	,	,
60025	3439	19	and	and	CC
60025	3439	20	so	so	RB
60025	3439	21	on	on	RB
60025	3439	22	till	till	IN
60025	3439	23	your	-PRON-	PRP$
60025	3439	24	dish	dish	NN
60025	3439	25	is	be	VBZ
60025	3439	26	full	full	JJ
60025	3439	27	;	;	:
60025	3439	28	having	have	VBG
60025	3439	29	a	a	DT
60025	3439	30	layer	layer	NN
60025	3439	31	of	of	IN
60025	3439	32	maccaroni	maccaroni	NN
60025	3439	33	on	on	IN
60025	3439	34	the	the	DT
60025	3439	35	top	top	NN
60025	3439	36	,	,	,
60025	3439	37	over	over	IN
60025	3439	38	which	which	WDT
60025	3439	39	spread	spread	VBD
60025	3439	40	some	some	DT
60025	3439	41	butter	butter	NN
60025	3439	42	without	without	IN
60025	3439	43	cheese	cheese	NN
60025	3439	44	.	.	.
60025	3440	1	Cover	cover	VB
60025	3440	2	the	the	DT
60025	3440	3	dish	dish	NN
60025	3440	4	,	,	,
60025	3440	5	and	and	CC
60025	3440	6	set	set	VBD
60025	3440	7	it	-PRON-	PRP
60025	3440	8	in	in	IN
60025	3440	9	an	an	DT
60025	3440	10	oven	oven	NN
60025	3440	11	for	for	IN
60025	3440	12	half	half	PDT
60025	3440	13	an	an	DT
60025	3440	14	hour	hour	NN
60025	3440	15	.	.	.
60025	3441	1	It	-PRON-	PRP
60025	3441	2	will	will	MD
60025	3441	3	then	then	RB
60025	3441	4	be	be	VB
60025	3441	5	ready	ready	JJ
60025	3441	6	to	to	TO
60025	3441	7	send	send	VB
60025	3441	8	to	to	IN
60025	3441	9	table	table	NN
60025	3441	10	.	.	.
60025	3442	1	You	-PRON-	PRP
60025	3442	2	may	may	MD
60025	3442	3	grate	grate	VB
60025	3442	4	some	some	DT
60025	3442	5	nutmeg	nutmeg	NN
60025	3442	6	over	over	IN
60025	3442	7	each	each	DT
60025	3442	8	layer	layer	NN
60025	3442	9	of	of	IN
60025	3442	10	maccaroni	maccaroni	NN
60025	3442	11	.	.	.
60025	3443	1	Allow	allow	VB
60025	3443	2	half	half	PDT
60025	3443	3	a	a	DT
60025	3443	4	pound	pound	NN
60025	3443	5	of	of	IN
60025	3443	6	butter	butter	NN
60025	3443	7	to	to	IN
60025	3443	8	a	a	DT
60025	3443	9	pound	pound	NN
60025	3443	10	of	of	IN
60025	3443	11	maccaroni	maccaroni	NN
60025	3443	12	and	and	CC
60025	3443	13	half	half	PDT
60025	3443	14	a	a	DT
60025	3443	15	pound	pound	NN
60025	3443	16	of	of	IN
60025	3443	17	cheese	cheese	NN
60025	3443	18	.	.	.
60025	3444	1	ANOTHER	another	JJ
60025	3444	2	WAY	way	NN
60025	3444	3	.	.	.
60025	3445	1	First	first	RB
60025	3445	2	put	put	VBN
60025	3445	3	on	on	IN
60025	3445	4	the	the	DT
60025	3445	5	maccaroni	maccaroni	NN
60025	3445	6	in	in	IN
60025	3445	7	a	a	DT
60025	3445	8	very	very	RB
60025	3445	9	little	little	JJ
60025	3445	10	water	water	NN
60025	3445	11	.	.	.
60025	3446	1	Let	let	VB
60025	3446	2	it	-PRON-	PRP
60025	3446	3	come	come	VB
60025	3446	4	to	to	IN
60025	3446	5	a	a	DT
60025	3446	6	hard	hard	JJ
60025	3446	7	boil	boil	NN
60025	3446	8	,	,	,
60025	3446	9	and	and	CC
60025	3446	10	then	then	RB
60025	3446	11	drain	drain	VB
60025	3446	12	off	off	RP
60025	3446	13	the	the	DT
60025	3446	14	water	water	NN
60025	3446	15	.	.	.
60025	3447	1	Put	put	VB
60025	3447	2	it	-PRON-	PRP
60025	3447	3	on	on	RP
60025	3447	4	again	again	RB
60025	3447	5	with	with	IN
60025	3447	6	milk	milk	NN
60025	3447	7	instead	instead	RB
60025	3447	8	of	of	IN
60025	3447	9	water	water	NN
60025	3447	10	,	,	,
60025	3447	11	and	and	CC
60025	3447	12	a	a	DT
60025	3447	13	large	large	JJ
60025	3447	14	lump	lump	NN
60025	3447	15	of	of	IN
60025	3447	16	butter	butter	NN
60025	3447	17	.	.	.
60025	3448	1	Boil	boil	VB
60025	3448	2	it	-PRON-	PRP
60025	3448	3	till	till	IN
60025	3448	4	quite	quite	RB
60025	3448	5	tender	tender	RB
60025	3448	6	all	all	RB
60025	3448	7	through	through	RB
60025	3448	8	.	.	.
60025	3449	1	Then	then	RB
60025	3449	2	,	,	,
60025	3449	3	while	while	IN
60025	3449	4	hot	hot	JJ
60025	3449	5	,	,	,
60025	3449	6	mix	mix	VB
60025	3449	7	in	in	IN
60025	3449	8	a	a	DT
60025	3449	9	little	little	JJ
60025	3449	10	cream	cream	NN
60025	3449	11	,	,	,
60025	3449	12	and	and	CC
60025	3449	13	add	add	VB
60025	3449	14	some	some	DT
60025	3449	15	sugar	sugar	NN
60025	3449	16	and	and	CC
60025	3449	17	nutmeg	nutmeg	NN
60025	3449	18	,	,	,
60025	3449	19	or	or	CC
60025	3449	20	powdered	powder	VBN
60025	3449	21	cinnamon	cinnamon	NN
60025	3449	22	.	.	.
60025	3450	1	PICKLING	PICKLING	NNP
60025	3450	2	.	.	.
60025	3451	1	GENERAL	GENERAL	NNP
60025	3451	2	REMARKS	REMARKS	NNP
60025	3451	3	.	.	.
60025	3452	1	Never	never	RB
60025	3452	2	on	on	IN
60025	3452	3	any	any	DT
60025	3452	4	consideration	consideration	NN
60025	3452	5	use	use	NN
60025	3452	6	brass	brass	NN
60025	3452	7	,	,	,
60025	3452	8	copper	copper	NN
60025	3452	9	,	,	,
60025	3452	10	or	or	CC
60025	3452	11	bell	bell	NN
60025	3452	12	-	-	HYPH
60025	3452	13	metal	metal	NN
60025	3452	14	kettles	kettle	NNS
60025	3452	15	for	for	IN
60025	3452	16	pickling	pickling	NN
60025	3452	17	;	;	:
60025	3452	18	the	the	DT
60025	3452	19	verdigris	verdigris	NNP
60025	3452	20	produced	produce	VBD
60025	3452	21	in	in	IN
60025	3452	22	them	-PRON-	PRP
60025	3452	23	by	by	IN
60025	3452	24	the	the	DT
60025	3452	25	vinegar	vinegar	NN
60025	3452	26	being	be	VBG
60025	3452	27	of	of	IN
60025	3452	28	a	a	DT
60025	3452	29	most	most	RBS
60025	3452	30	poisonous	poisonous	JJ
60025	3452	31	nature	nature	NN
60025	3452	32	.	.	.
60025	3453	1	Kettles	kettle	NNS
60025	3453	2	lined	line	VBD
60025	3453	3	with	with	IN
60025	3453	4	porcelain	porcelain	NN
60025	3453	5	are	be	VBP
60025	3453	6	the	the	DT
60025	3453	7	best	good	JJS
60025	3453	8	,	,	,
60025	3453	9	but	but	CC
60025	3453	10	if	if	IN
60025	3453	11	you	-PRON-	PRP
60025	3453	12	can	can	MD
60025	3453	13	not	not	RB
60025	3453	14	procure	procure	VB
60025	3453	15	them	-PRON-	PRP
60025	3453	16	,	,	,
60025	3453	17	block	block	VB
60025	3453	18	tin	tin	NN
60025	3453	19	may	may	MD
60025	3453	20	be	be	VB
60025	3453	21	substituted	substitute	VBN
60025	3453	22	.	.	.
60025	3454	1	Iron	iron	NN
60025	3454	2	is	be	VBZ
60025	3454	3	apt	apt	JJ
60025	3454	4	to	to	TO
60025	3454	5	discolour	discolour	VB
60025	3454	6	any	any	DT
60025	3454	7	acid	acid	NN
60025	3454	8	that	that	WDT
60025	3454	9	is	be	VBZ
60025	3454	10	boiled	boil	VBN
60025	3454	11	in	in	IN
60025	3454	12	it	-PRON-	PRP
60025	3454	13	.	.	.
60025	3455	1	Vinegar	vinegar	NN
60025	3455	2	for	for	IN
60025	3455	3	pickles	pickle	NNS
60025	3455	4	should	should	MD
60025	3455	5	always	always	RB
60025	3455	6	be	be	VB
60025	3455	7	of	of	IN
60025	3455	8	the	the	DT
60025	3455	9	best	good	JJS
60025	3455	10	cider	cider	NN
60025	3455	11	kind	kind	NN
60025	3455	12	.	.	.
60025	3456	1	In	in	IN
60025	3456	2	putting	put	VBG
60025	3456	3	away	away	RP
60025	3456	4	pickles	pickle	NNS
60025	3456	5	,	,	,
60025	3456	6	use	use	VB
60025	3456	7	stone	stone	NN
60025	3456	8	or	or	CC
60025	3456	9	glass	glass	NN
60025	3456	10	jars	jar	NNS
60025	3456	11	.	.	.
60025	3457	1	The	the	DT
60025	3457	2	lead	lead	NN
60025	3457	3	which	which	WDT
60025	3457	4	is	be	VBZ
60025	3457	5	an	an	DT
60025	3457	6	ingredient	ingredient	NN
60025	3457	7	in	in	IN
60025	3457	8	the	the	DT
60025	3457	9	glazing	glazing	NN
60025	3457	10	of	of	IN
60025	3457	11	common	common	JJ
60025	3457	12	earthenware	earthenware	NN
60025	3457	13	,	,	,
60025	3457	14	is	be	VBZ
60025	3457	15	rendered	render	VBN
60025	3457	16	very	very	RB
60025	3457	17	pernicious	pernicious	JJ
60025	3457	18	by	by	IN
60025	3457	19	the	the	DT
60025	3457	20	action	action	NN
60025	3457	21	of	of	IN
60025	3457	22	the	the	DT
60025	3457	23	vinegar	vinegar	NN
60025	3457	24	.	.	.
60025	3458	1	Have	have	VBP
60025	3458	2	a	a	DT
60025	3458	3	large	large	JJ
60025	3458	4	wooden	wooden	JJ
60025	3458	5	spoon	spoon	NN
60025	3458	6	and	and	CC
60025	3458	7	a	a	DT
60025	3458	8	fork	fork	NN
60025	3458	9	,	,	,
60025	3458	10	for	for	IN
60025	3458	11	the	the	DT
60025	3458	12	express	express	JJ
60025	3458	13	purpose	purpose	NN
60025	3458	14	of	of	IN
60025	3458	15	taking	take	VBG
60025	3458	16	pickles	pickle	NNS
60025	3458	17	out	out	IN
60025	3458	18	of	of	IN
60025	3458	19	the	the	DT
60025	3458	20	jar	jar	NN
60025	3458	21	when	when	WRB
60025	3458	22	you	-PRON-	PRP
60025	3458	23	want	want	VBP
60025	3458	24	them	-PRON-	PRP
60025	3458	25	for	for	IN
60025	3458	26	the	the	DT
60025	3458	27	table	table	NN
60025	3458	28	.	.	.
60025	3459	1	See	see	VB
60025	3459	2	that	that	DT
60025	3459	3	,	,	,
60025	3459	4	while	while	IN
60025	3459	5	in	in	IN
60025	3459	6	the	the	DT
60025	3459	7	jar	jar	NN
60025	3459	8	,	,	,
60025	3459	9	they	-PRON-	PRP
60025	3459	10	are	be	VBP
60025	3459	11	always	always	RB
60025	3459	12	completely	completely	RB
60025	3459	13	covered	cover	VBN
60025	3459	14	with	with	IN
60025	3459	15	vinegar	vinegar	NN
60025	3459	16	.	.	.
60025	3460	1	If	if	IN
60025	3460	2	you	-PRON-	PRP
60025	3460	3	discern	discern	VBP
60025	3460	4	in	in	IN
60025	3460	5	them	-PRON-	PRP
60025	3460	6	any	any	DT
60025	3460	7	symptoms	symptom	NNS
60025	3460	8	of	of	IN
60025	3460	9	not	not	RB
60025	3460	10	keeping	keep	VBG
60025	3460	11	well	well	RB
60025	3460	12	,	,	,
60025	3460	13	do	do	VB
60025	3460	14	them	-PRON-	PRP
60025	3460	15	over	over	RP
60025	3460	16	again	again	RB
60025	3460	17	in	in	IN
60025	3460	18	fresh	fresh	JJ
60025	3460	19	vinegar	vinegar	NN
60025	3460	20	and	and	CC
60025	3460	21	spice	spice	NN
60025	3460	22	.	.	.
60025	3461	1	Vinegar	vinegar	NN
60025	3461	2	for	for	IN
60025	3461	3	pickles	pickle	NNS
60025	3461	4	should	should	MD
60025	3461	5	only	only	RB
60025	3461	6	boil	boil	VB
60025	3461	7	five	five	CD
60025	3461	8	or	or	CC
60025	3461	9	six	six	CD
60025	3461	10	minutes	minute	NNS
60025	3461	11	.	.	.
60025	3462	1	The	the	DT
60025	3462	2	jars	jar	NNS
60025	3462	3	should	should	MD
60025	3462	4	be	be	VB
60025	3462	5	stopped	stop	VBN
60025	3462	6	with	with	IN
60025	3462	7	large	large	JJ
60025	3462	8	flat	flat	JJ
60025	3462	9	corks	cork	NNS
60025	3462	10	,	,	,
60025	3462	11	fitting	fit	VBG
60025	3462	12	closely	closely	RB
60025	3462	13	,	,	,
60025	3462	14	and	and	CC
60025	3462	15	having	have	VBG
60025	3462	16	a	a	DT
60025	3462	17	leather	leather	NN
60025	3462	18	or	or	CC
60025	3462	19	a	a	DT
60025	3462	20	round	round	JJ
60025	3462	21	piece	piece	NN
60025	3462	22	of	of	IN
60025	3462	23	oil	oil	NN
60025	3462	24	-	-	HYPH
60025	3462	25	cloth	cloth	NN
60025	3462	26	tied	tie	VBN
60025	3462	27	over	over	IN
60025	3462	28	the	the	DT
60025	3462	29	cork	cork	NN
60025	3462	30	.	.	.
60025	3463	1	It	-PRON-	PRP
60025	3463	2	is	be	VBZ
60025	3463	3	a	a	DT
60025	3463	4	good	good	JJ
60025	3463	5	rule	rule	NN
60025	3463	6	to	to	TO
60025	3463	7	have	have	VB
60025	3463	8	two	two	CD
60025	3463	9	-	-	HYPH
60025	3463	10	thirds	third	NNS
60025	3463	11	of	of	IN
60025	3463	12	the	the	DT
60025	3463	13	jar	jar	NN
60025	3463	14	filled	fill	VBN
60025	3463	15	with	with	IN
60025	3463	16	pickles	pickle	NNS
60025	3463	17	,	,	,
60025	3463	18	and	and	CC
60025	3463	19	one	one	CD
60025	3463	20	-	-	HYPH
60025	3463	21	third	third	NN
60025	3463	22	with	with	IN
60025	3463	23	vinegar	vinegar	NN
60025	3463	24	.	.	.
60025	3464	1	Alum	Alum	NNP
60025	3464	2	is	be	VBZ
60025	3464	3	very	very	RB
60025	3464	4	useful	useful	JJ
60025	3464	5	in	in	IN
60025	3464	6	extracting	extract	VBG
60025	3464	7	the	the	DT
60025	3464	8	salt	salt	NN
60025	3464	9	taste	taste	NN
60025	3464	10	from	from	IN
60025	3464	11	pickles	pickle	NNS
60025	3464	12	,	,	,
60025	3464	13	and	and	CC
60025	3464	14	in	in	IN
60025	3464	15	making	make	VBG
60025	3464	16	them	-PRON-	PRP
60025	3464	17	firm	firm	JJ
60025	3464	18	and	and	CC
60025	3464	19	crisp	crisp	JJ
60025	3464	20	.	.	.
60025	3465	1	A	a	DT
60025	3465	2	very	very	RB
60025	3465	3	small	small	JJ
60025	3465	4	quantity	quantity	NN
60025	3465	5	is	be	VBZ
60025	3465	6	sufficient	sufficient	JJ
60025	3465	7	.	.	.
60025	3466	1	Too	too	RB
60025	3466	2	much	much	JJ
60025	3466	3	will	will	MD
60025	3466	4	spoil	spoil	VB
60025	3466	5	them	-PRON-	PRP
60025	3466	6	.	.	.
60025	3467	1	In	in	IN
60025	3467	2	greening	green	VBG
60025	3467	3	pickles	pickle	NNS
60025	3467	4	keep	keep	VBP
60025	3467	5	them	-PRON-	PRP
60025	3467	6	very	very	RB
60025	3467	7	closely	closely	RB
60025	3467	8	covered	cover	VBN
60025	3467	9	,	,	,
60025	3467	10	so	so	IN
60025	3467	11	that	that	IN
60025	3467	12	none	none	NN
60025	3467	13	of	of	IN
60025	3467	14	the	the	DT
60025	3467	15	steam	steam	NN
60025	3467	16	may	may	MD
60025	3467	17	escape	escape	VB
60025	3467	18	;	;	,
60025	3467	19	as	as	IN
60025	3467	20	its	-PRON-	PRP$
60025	3467	21	retention	retention	NN
60025	3467	22	promotes	promote	VBZ
60025	3467	23	their	-PRON-	PRP$
60025	3467	24	greenness	greenness	NN
60025	3467	25	and	and	CC
60025	3467	26	prevents	prevent	VBZ
60025	3467	27	the	the	DT
60025	3467	28	flavour	flavour	NN
60025	3467	29	from	from	IN
60025	3467	30	evaporating	evaporate	VBG
60025	3467	31	.	.	.
60025	3468	1	Vinegar	Vinegar	NNP
60025	3468	2	and	and	CC
60025	3468	3	spice	spice	VB
60025	3468	4	for	for	IN
60025	3468	5	pickles	pickle	NNS
60025	3468	6	should	should	MD
60025	3468	7	be	be	VB
60025	3468	8	boiled	boil	VBN
60025	3468	9	but	but	CC
60025	3468	10	a	a	DT
60025	3468	11	few	few	JJ
60025	3468	12	minutes	minute	NNS
60025	3468	13	.	.	.
60025	3469	1	Too	too	RB
60025	3469	2	much	much	JJ
60025	3469	3	boiling	boiling	NN
60025	3469	4	takes	take	VBZ
60025	3469	5	away	away	RB
60025	3469	6	the	the	DT
60025	3469	7	strength	strength	NN
60025	3469	8	.	.	.
60025	3470	1	TO	to	IN
60025	3470	2	PICKLE	PICKLE	NNP
60025	3470	3	CUCUMBERS	cucumber	NNS
60025	3470	4	.	.	.
60025	3471	1	Cucumbers	cucumber	NNS
60025	3471	2	for	for	IN
60025	3471	3	pickling	pickling	NN
60025	3471	4	should	should	MD
60025	3471	5	be	be	VB
60025	3471	6	very	very	RB
60025	3471	7	small	small	JJ
60025	3471	8	,	,	,
60025	3471	9	and	and	CC
60025	3471	10	as	as	RB
60025	3471	11	free	free	JJ
60025	3471	12	from	from	IN
60025	3471	13	spots	spot	NNS
60025	3471	14	as	as	IN
60025	3471	15	possible	possible	JJ
60025	3471	16	.	.	.
60025	3472	1	Make	make	VB
60025	3472	2	a	a	DT
60025	3472	3	brine	brine	NN
60025	3472	4	of	of	IN
60025	3472	5	salt	salt	NN
60025	3472	6	and	and	CC
60025	3472	7	water	water	NN
60025	3472	8	strong	strong	JJ
60025	3472	9	enough	enough	RB
60025	3472	10	to	to	TO
60025	3472	11	bear	bear	VB
60025	3472	12	an	an	DT
60025	3472	13	egg	egg	NN
60025	3472	14	.	.	.
60025	3473	1	Pour	pour	VB
60025	3473	2	it	-PRON-	PRP
60025	3473	3	over	over	IN
60025	3473	4	your	-PRON-	PRP$
60025	3473	5	cucumbers	cucumber	NNS
60025	3473	6	,	,	,
60025	3473	7	cover	cover	VB
60025	3473	8	them	-PRON-	PRP
60025	3473	9	with	with	IN
60025	3473	10	fresh	fresh	JJ
60025	3473	11	cabbage	cabbage	NN
60025	3473	12	leaves	leave	NNS
60025	3473	13	,	,	,
60025	3473	14	and	and	CC
60025	3473	15	let	let	VB
60025	3473	16	them	-PRON-	PRP
60025	3473	17	stand	stand	VB
60025	3473	18	for	for	IN
60025	3473	19	a	a	DT
60025	3473	20	week	week	NN
60025	3473	21	,	,	,
60025	3473	22	or	or	CC
60025	3473	23	till	till	IN
60025	3473	24	they	-PRON-	PRP
60025	3473	25	are	be	VBP
60025	3473	26	quite	quite	RB
60025	3473	27	yellow	yellow	JJ
60025	3473	28	,	,	,
60025	3473	29	stirring	stir	VBG
60025	3473	30	them	-PRON-	PRP
60025	3473	31	at	at	IN
60025	3473	32	least	least	JJS
60025	3473	33	twice	twice	RB
60025	3473	34	a	a	DT
60025	3473	35	day	day	NN
60025	3473	36	.	.	.
60025	3474	1	When	when	WRB
60025	3474	2	they	-PRON-	PRP
60025	3474	3	are	be	VBP
60025	3474	4	perfectly	perfectly	RB
60025	3474	5	yellow	yellow	JJ
60025	3474	6	,	,	,
60025	3474	7	pour	pour	VB
60025	3474	8	off	off	RP
60025	3474	9	the	the	DT
60025	3474	10	water	water	NN
60025	3474	11	.	.	.
60025	3475	1	Take	take	VB
60025	3475	2	a	a	DT
60025	3475	3	porcelain	porcelain	NN
60025	3475	4	kettle	kettle	NN
60025	3475	5	,	,	,
60025	3475	6	and	and	CC
60025	3475	7	cover	cover	VB
60025	3475	8	the	the	DT
60025	3475	9	bottom	bottom	NN
60025	3475	10	and	and	CC
60025	3475	11	sides	side	NNS
60025	3475	12	with	with	IN
60025	3475	13	fresh	fresh	JJ
60025	3475	14	vine	vine	NN
60025	3475	15	leaves	leave	NNS
60025	3475	16	.	.	.
60025	3476	1	Put	put	VB
60025	3476	2	in	in	RP
60025	3476	3	the	the	DT
60025	3476	4	cucumbers	cucumber	NNS
60025	3476	5	(	(	-LRB-
60025	3476	6	with	with	IN
60025	3476	7	a	a	DT
60025	3476	8	small	small	JJ
60025	3476	9	piece	piece	NN
60025	3476	10	of	of	IN
60025	3476	11	alum	alum	NN
60025	3476	12	)	)	-RRB-
60025	3476	13	and	and	CC
60025	3476	14	cover	cover	VB
60025	3476	15	them	-PRON-	PRP
60025	3476	16	closely	closely	RB
60025	3476	17	with	with	IN
60025	3476	18	vine	vine	NN
60025	3476	19	leaves	leave	VBZ
60025	3476	20	all	all	RB
60025	3476	21	over	over	IN
60025	3476	22	the	the	DT
60025	3476	23	top	top	NN
60025	3476	24	,	,	,
60025	3476	25	and	and	CC
60025	3476	26	then	then	RB
60025	3476	27	with	with	IN
60025	3476	28	a	a	DT
60025	3476	29	dish	dish	NN
60025	3476	30	or	or	CC
60025	3476	31	cloth	cloth	NN
60025	3476	32	to	to	TO
60025	3476	33	keep	keep	VB
60025	3476	34	in	in	IN
60025	3476	35	the	the	DT
60025	3476	36	steam	steam	NN
60025	3476	37	.	.	.
60025	3477	1	Fill	fill	VB
60025	3477	2	up	up	RP
60025	3477	3	the	the	DT
60025	3477	4	kettle	kettle	NN
60025	3477	5	with	with	IN
60025	3477	6	clear	clear	JJ
60025	3477	7	water	water	NN
60025	3477	8	,	,	,
60025	3477	9	and	and	CC
60025	3477	10	hang	hang	VB
60025	3477	11	it	-PRON-	PRP
60025	3477	12	over	over	IN
60025	3477	13	the	the	DT
60025	3477	14	fire	fire	NN
60025	3477	15	when	when	WRB
60025	3477	16	dinner	dinner	NN
60025	3477	17	is	be	VBZ
60025	3477	18	done	do	VBN
60025	3477	19	,	,	,
60025	3477	20	but	but	CC
60025	3477	21	not	not	RB
60025	3477	22	where	where	WRB
60025	3477	23	there	there	EX
60025	3477	24	is	be	VBZ
60025	3477	25	a	a	DT
60025	3477	26	blaze	blaze	NN
60025	3477	27	.	.	.
60025	3478	1	The	the	DT
60025	3478	2	fire	fire	NN
60025	3478	3	under	under	IN
60025	3478	4	the	the	DT
60025	3478	5	kettle	kettle	NN
60025	3478	6	must	must	MD
60025	3478	7	be	be	VB
60025	3478	8	kept	keep	VBN
60025	3478	9	very	very	RB
60025	3478	10	moderate	moderate	JJ
60025	3478	11	.	.	.
60025	3479	1	The	the	DT
60025	3479	2	water	water	NN
60025	3479	3	must	must	MD
60025	3479	4	not	not	RB
60025	3479	5	boil	boil	VB
60025	3479	6	,	,	,
60025	3479	7	or	or	CC
60025	3479	8	be	be	VB
60025	3479	9	too	too	RB
60025	3479	10	hot	hot	JJ
60025	3479	11	to	to	TO
60025	3479	12	bear	bear	VB
60025	3479	13	your	-PRON-	PRP$
60025	3479	14	hand	hand	NN
60025	3479	15	in	in	RP
60025	3479	16	.	.	.
60025	3480	1	Keep	keep	VB
60025	3480	2	them	-PRON-	PRP
60025	3480	3	over	over	IN
60025	3480	4	the	the	DT
60025	3480	5	fire	fire	NN
60025	3480	6	in	in	IN
60025	3480	7	a	a	DT
60025	3480	8	slow	slow	JJ
60025	3480	9	heat	heat	NN
60025	3480	10	till	till	IN
60025	3480	11	next	next	JJ
60025	3480	12	morning	morning	NN
60025	3480	13	.	.	.
60025	3481	1	If	if	IN
60025	3481	2	they	-PRON-	PRP
60025	3481	3	are	be	VBP
60025	3481	4	not	not	RB
60025	3481	5	then	then	RB
60025	3481	6	of	of	IN
60025	3481	7	a	a	DT
60025	3481	8	fine	fine	JJ
60025	3481	9	green	green	NN
60025	3481	10	,	,	,
60025	3481	11	repeat	repeat	VB
60025	3481	12	the	the	DT
60025	3481	13	process	process	NN
60025	3481	14	.	.	.
60025	3482	1	When	when	WRB
60025	3482	2	they	-PRON-	PRP
60025	3482	3	are	be	VBP
60025	3482	4	well	well	RB
60025	3482	5	greened	green	VBN
60025	3482	6	,	,	,
60025	3482	7	take	take	VB
60025	3482	8	them	-PRON-	PRP
60025	3482	9	out	out	IN
60025	3482	10	of	of	IN
60025	3482	11	the	the	DT
60025	3482	12	kettle	kettle	NN
60025	3482	13	,	,	,
60025	3482	14	drain	drain	VB
60025	3482	15	them	-PRON-	PRP
60025	3482	16	on	on	IN
60025	3482	17	a	a	DT
60025	3482	18	sieve	sieve	NN
60025	3482	19	,	,	,
60025	3482	20	and	and	CC
60025	3482	21	put	put	VBD
60025	3482	22	them	-PRON-	PRP
60025	3482	23	into	into	IN
60025	3482	24	a	a	DT
60025	3482	25	clean	clean	JJ
60025	3482	26	stone	stone	NN
60025	3482	27	jar	jar	NN
60025	3482	28	.	.	.
60025	3483	1	Boil	Boil	NNP
60025	3483	2	for	for	IN
60025	3483	3	five	five	CD
60025	3483	4	or	or	CC
60025	3483	5	six	six	CD
60025	3483	6	minutes	minute	NNS
60025	3483	7	sufficient	sufficient	JJ
60025	3483	8	of	of	IN
60025	3483	9	the	the	DT
60025	3483	10	best	good	JJS
60025	3483	11	vinegar	vinegar	NN
60025	3483	12	to	to	TO
60025	3483	13	cover	cover	VB
60025	3483	14	the	the	DT
60025	3483	15	cucumbers	cucumber	NNS
60025	3483	16	well	well	RB
60025	3483	17	;	;	:
60025	3483	18	putting	put	VBG
60025	3483	19	into	into	IN
60025	3483	20	the	the	DT
60025	3483	21	kettle	kettle	NN
60025	3483	22	a	a	DT
60025	3483	23	thin	thin	JJ
60025	3483	24	muslin	muslin	NN
60025	3483	25	bag	bag	NN
60025	3483	26	filled	fill	VBN
60025	3483	27	with	with	IN
60025	3483	28	cloves	clove	NNS
60025	3483	29	,	,	,
60025	3483	30	mace	mace	NN
60025	3483	31	,	,	,
60025	3483	32	and	and	CC
60025	3483	33	mustard	mustard	NN
60025	3483	34	seed	seed	NN
60025	3483	35	.	.	.
60025	3484	1	Pour	pour	VB
60025	3484	2	the	the	DT
60025	3484	3	vinegar	vinegar	NN
60025	3484	4	scalding	scald	VBG
60025	3484	5	hot	hot	JJ
60025	3484	6	into	into	IN
60025	3484	7	the	the	DT
60025	3484	8	jar	jar	NN
60025	3484	9	of	of	IN
60025	3484	10	pickles	pickle	NNS
60025	3484	11	,	,	,
60025	3484	12	which	which	WDT
60025	3484	13	should	should	MD
60025	3484	14	be	be	VB
60025	3484	15	secured	secure	VBN
60025	3484	16	with	with	IN
60025	3484	17	a	a	DT
60025	3484	18	large	large	JJ
60025	3484	19	flat	flat	JJ
60025	3484	20	cork	cork	NN
60025	3484	21	,	,	,
60025	3484	22	and	and	CC
60025	3484	23	an	an	DT
60025	3484	24	oil	oil	NN
60025	3484	25	-	-	HYPH
60025	3484	26	cloth	cloth	NN
60025	3484	27	or	or	CC
60025	3484	28	leather	leather	NN
60025	3484	29	cover	cover	NN
60025	3484	30	tied	tie	VBN
60025	3484	31	over	over	IN
60025	3484	32	it	-PRON-	PRP
60025	3484	33	.	.	.
60025	3485	1	Another	another	DT
60025	3485	2	way	way	NN
60025	3485	3	to	to	IN
60025	3485	4	green	green	JJ
60025	3485	5	pickles	pickle	NNS
60025	3485	6	is	be	VBZ
60025	3485	7	to	to	TO
60025	3485	8	cover	cover	VB
60025	3485	9	them	-PRON-	PRP
60025	3485	10	with	with	IN
60025	3485	11	vine	vine	NN
60025	3485	12	leaves	leave	NNS
60025	3485	13	or	or	CC
60025	3485	14	cabbage	cabbage	NN
60025	3485	15	leaves	leave	NNS
60025	3485	16	,	,	,
60025	3485	17	and	and	CC
60025	3485	18	to	to	TO
60025	3485	19	keep	keep	VB
60025	3485	20	them	-PRON-	PRP
60025	3485	21	on	on	IN
60025	3485	22	a	a	DT
60025	3485	23	warm	warm	JJ
60025	3485	24	hearth	hearth	NN
60025	3485	25	,	,	,
60025	3485	26	pouring	pour	VBG
60025	3485	27	boiling	boiling	NN
60025	3485	28	water	water	NN
60025	3485	29	on	on	IN
60025	3485	30	them	-PRON-	PRP
60025	3485	31	five	five	CD
60025	3485	32	or	or	CC
60025	3485	33	six	six	CD
60025	3485	34	times	time	NNS
60025	3485	35	a	a	DT
60025	3485	36	day	day	NN
60025	3485	37	;	;	:
60025	3485	38	renewing	renew	VBG
60025	3485	39	the	the	DT
60025	3485	40	water	water	NN
60025	3485	41	as	as	RB
60025	3485	42	soon	soon	RB
60025	3485	43	as	as	IN
60025	3485	44	it	-PRON-	PRP
60025	3485	45	becomes	become	VBZ
60025	3485	46	cold	cold	JJ
60025	3485	47	.	.	.
60025	3486	1	In	in	IN
60025	3486	2	proportioning	proportion	VBG
60025	3486	3	the	the	DT
60025	3486	4	spice	spice	NN
60025	3486	5	to	to	IN
60025	3486	6	the	the	DT
60025	3486	7	vinegar	vinegar	NN
60025	3486	8	,	,	,
60025	3486	9	allow	allow	VB
60025	3486	10	to	to	IN
60025	3486	11	every	every	DT
60025	3486	12	two	two	CD
60025	3486	13	quarts	quart	NNS
60025	3486	14	,	,	,
60025	3486	15	an	an	DT
60025	3486	16	ounce	ounce	NN
60025	3486	17	of	of	IN
60025	3486	18	mace	mace	NN
60025	3486	19	,	,	,
60025	3486	20	two	two	CD
60025	3486	21	dozen	dozen	NN
60025	3486	22	cloves	clove	NNS
60025	3486	23	,	,	,
60025	3486	24	and	and	CC
60025	3486	25	two	two	CD
60025	3486	26	ounces	ounce	NNS
60025	3486	27	of	of	IN
60025	3486	28	mustard	mustard	NN
60025	3486	29	seed	seed	NN
60025	3486	30	.	.	.
60025	3487	1	You	-PRON-	PRP
60025	3487	2	may	may	MD
60025	3487	3	leave	leave	VB
60025	3487	4	the	the	DT
60025	3487	5	muslin	muslin	NNP
60025	3487	6	bag	bag	NN
60025	3487	7	,	,	,
60025	3487	8	with	with	IN
60025	3487	9	the	the	DT
60025	3487	10	spice	spice	NN
60025	3487	11	,	,	,
60025	3487	12	for	for	IN
60025	3487	13	about	about	RB
60025	3487	14	a	a	DT
60025	3487	15	week	week	NN
60025	3487	16	in	in	IN
60025	3487	17	the	the	DT
60025	3487	18	pickle	pickle	NN
60025	3487	19	jar	jar	NN
60025	3487	20	to	to	TO
60025	3487	21	heighten	heighten	VB
60025	3487	22	the	the	DT
60025	3487	23	flavour	flavour	NN
60025	3487	24	,	,	,
60025	3487	25	if	if	IN
60025	3487	26	you	-PRON-	PRP
60025	3487	27	think	think	VBP
60025	3487	28	it	-PRON-	PRP
60025	3487	29	necessary	necessary	JJ
60025	3487	30	.	.	.
60025	3488	1	GREEN	green	JJ
60025	3488	2	PEPPERS	pepper	NNS
60025	3488	3	--	--	:
60025	3488	4	May	May	MD
60025	3488	5	be	be	VB
60025	3488	6	done	do	VBN
60025	3488	7	in	in	IN
60025	3488	8	the	the	DT
60025	3488	9	same	same	JJ
60025	3488	10	manner	manner	NN
60025	3488	11	as	as	IN
60025	3488	12	cucumbers	cucumber	NNS
60025	3488	13	,	,	,
60025	3488	14	only	only	RB
60025	3488	15	extracting	extract	VBG
60025	3488	16	the	the	DT
60025	3488	17	seeds	seed	NNS
60025	3488	18	before	before	IN
60025	3488	19	you	-PRON-	PRP
60025	3488	20	put	put	VBP
60025	3488	21	the	the	DT
60025	3488	22	pickles	pickle	NNS
60025	3488	23	into	into	IN
60025	3488	24	the	the	DT
60025	3488	25	salt	salt	NN
60025	3488	26	and	and	CC
60025	3488	27	water	water	NN
60025	3488	28	.	.	.
60025	3489	1	Do	do	VB
60025	3489	2	not	not	RB
60025	3489	3	put	put	VB
60025	3489	4	peppers	pepper	NNS
60025	3489	5	into	into	IN
60025	3489	6	the	the	DT
60025	3489	7	same	same	JJ
60025	3489	8	jar	jar	NN
60025	3489	9	with	with	IN
60025	3489	10	cucumbers	cucumber	NNS
60025	3489	11	,	,	,
60025	3489	12	as	as	IN
60025	3489	13	the	the	DT
60025	3489	14	former	former	JJ
60025	3489	15	will	will	MD
60025	3489	16	destroy	destroy	VB
60025	3489	17	the	the	DT
60025	3489	18	latter	latter	JJ
60025	3489	19	.	.	.
60025	3490	1	GHERKINS.--The	GHERKINS.--The	NNP
60025	3490	2	gherkin	gherkin	NNP
60025	3490	3	is	be	VBZ
60025	3490	4	a	a	DT
60025	3490	5	small	small	JJ
60025	3490	6	thick	thick	JJ
60025	3490	7	oval	oval	NN
60025	3490	8	-	-	HYPH
60025	3490	9	shaped	shape	VBN
60025	3490	10	species	specie	NNS
60025	3490	11	of	of	IN
60025	3490	12	cucumber	cucumber	NN
60025	3490	13	with	with	IN
60025	3490	14	a	a	DT
60025	3490	15	hairy	hairy	JJ
60025	3490	16	or	or	CC
60025	3490	17	prickly	prickly	JJ
60025	3490	18	surface	surface	NN
60025	3490	19	,	,	,
60025	3490	20	and	and	CC
60025	3490	21	is	be	VBZ
60025	3490	22	cultivated	cultivate	VBN
60025	3490	23	solely	solely	RB
60025	3490	24	for	for	IN
60025	3490	25	pickling	pickle	VBG
60025	3490	26	.	.	.
60025	3491	1	It	-PRON-	PRP
60025	3491	2	is	be	VBZ
60025	3491	3	customary	customary	JJ
60025	3491	4	to	to	TO
60025	3491	5	let	let	VB
60025	3491	6	the	the	DT
60025	3491	7	stems	stem	NNS
60025	3491	8	remain	remain	VB
60025	3491	9	on	on	IN
60025	3491	10	them	-PRON-	PRP
60025	3491	11	.	.	.
60025	3492	1	Wipe	wipe	VB
60025	3492	2	them	-PRON-	PRP
60025	3492	3	dry	dry	RB
60025	3492	4	,	,	,
60025	3492	5	put	put	VB
60025	3492	6	them	-PRON-	PRP
60025	3492	7	into	into	IN
60025	3492	8	a	a	DT
60025	3492	9	broad	broad	JJ
60025	3492	10	stone	stone	NN
60025	3492	11	jar	jar	NN
60025	3492	12	,	,	,
60025	3492	13	and	and	CC
60025	3492	14	scald	scald	VB
60025	3492	15	them	-PRON-	PRP
60025	3492	16	five	five	CD
60025	3492	17	or	or	CC
60025	3492	18	six	six	CD
60025	3492	19	times	time	NNS
60025	3492	20	in	in	IN
60025	3492	21	the	the	DT
60025	3492	22	course	course	NN
60025	3492	23	of	of	IN
60025	3492	24	the	the	DT
60025	3492	25	day	day	NN
60025	3492	26	with	with	IN
60025	3492	27	salt	salt	NN
60025	3492	28	and	and	CC
60025	3492	29	water	water	NN
60025	3492	30	strong	strong	JJ
60025	3492	31	enough	enough	RB
60025	3492	32	to	to	TO
60025	3492	33	bear	bear	VB
60025	3492	34	an	an	DT
60025	3492	35	egg	egg	NN
60025	3492	36	,	,	,
60025	3492	37	and	and	CC
60025	3492	38	let	let	VB
60025	3492	39	them	-PRON-	PRP
60025	3492	40	set	set	VB
60025	3492	41	all	all	DT
60025	3492	42	night	night	NN
60025	3492	43	.	.	.
60025	3493	1	This	this	DT
60025	3493	2	will	will	MD
60025	3493	3	make	make	VB
60025	3493	4	them	-PRON-	PRP
60025	3493	5	yellow	yellow	JJ
60025	3493	6	.	.	.
60025	3494	1	Next	next	JJ
60025	3494	2	day	day	NN
60025	3494	3	,	,	,
60025	3494	4	having	have	VBG
60025	3494	5	drained	drain	VBN
60025	3494	6	them	-PRON-	PRP
60025	3494	7	from	from	IN
60025	3494	8	the	the	DT
60025	3494	9	salt	salt	NN
60025	3494	10	and	and	CC
60025	3494	11	water	water	NN
60025	3494	12	,	,	,
60025	3494	13	throw	throw	VB
60025	3494	14	it	-PRON-	PRP
60025	3494	15	out	out	RP
60025	3494	16	,	,	,
60025	3494	17	wipe	wipe	VB
60025	3494	18	them	-PRON-	PRP
60025	3494	19	dry	dry	RB
60025	3494	20	,	,	,
60025	3494	21	put	put	VB
60025	3494	22	them	-PRON-	PRP
60025	3494	23	into	into	IN
60025	3494	24	a	a	DT
60025	3494	25	clean	clean	JJ
60025	3494	26	vessel	vessel	NN
60025	3494	27	(	(	-LRB-
60025	3494	28	with	with	IN
60025	3494	29	a	a	DT
60025	3494	30	little	little	JJ
60025	3494	31	piece	piece	NN
60025	3494	32	of	of	IN
60025	3494	33	alum	alum	NNP
60025	3494	34	,	,	,
60025	3494	35	)	)	-RRB-
60025	3494	36	and	and	CC
60025	3494	37	scald	scald	VB
60025	3494	38	them	-PRON-	PRP
60025	3494	39	with	with	IN
60025	3494	40	boiling	boil	VBG
60025	3494	41	vinegar	vinegar	NN
60025	3494	42	and	and	CC
60025	3494	43	water	water	NN
60025	3494	44	,	,	,
60025	3494	45	(	(	-LRB-
60025	3494	46	half	half	NN
60025	3494	47	and	and	CC
60025	3494	48	half	half	NN
60025	3494	49	of	of	IN
60025	3494	50	each	each	DT
60025	3494	51	,	,	,
60025	3494	52	)	)	-RRB-
60025	3494	53	repeating	repeat	VBG
60025	3494	54	it	-PRON-	PRP
60025	3494	55	frequently	frequently	RB
60025	3494	56	during	during	IN
60025	3494	57	the	the	DT
60025	3494	58	day	day	NN
60025	3494	59	till	till	IN
60025	3494	60	they	-PRON-	PRP
60025	3494	61	are	be	VBP
60025	3494	62	green	green	JJ
60025	3494	63	.	.	.
60025	3495	1	Keep	keep	VB
60025	3495	2	them	-PRON-	PRP
60025	3495	3	as	as	RB
60025	3495	4	closely	closely	RB
60025	3495	5	covered	cover	VBN
60025	3495	6	as	as	IN
60025	3495	7	possible	possible	JJ
60025	3495	8	.	.	.
60025	3496	1	Then	then	RB
60025	3496	2	put	put	VB
60025	3496	3	them	-PRON-	PRP
60025	3496	4	away	away	RB
60025	3496	5	in	in	IN
60025	3496	6	stone	stone	NN
60025	3496	7	jars	jar	NNS
60025	3496	8	,	,	,
60025	3496	9	mixing	mix	VBG
60025	3496	10	among	among	IN
60025	3496	11	them	-PRON-	PRP
60025	3496	12	whole	whole	JJ
60025	3496	13	mace	mace	NN
60025	3496	14	and	and	CC
60025	3496	15	sliced	slice	VBD
60025	3496	16	ginger	ginger	NN
60025	3496	17	to	to	IN
60025	3496	18	your	-PRON-	PRP$
60025	3496	19	taste	taste	NN
60025	3496	20	.	.	.
60025	3497	1	Fill	fill	VB
60025	3497	2	up	up	RP
60025	3497	3	with	with	IN
60025	3497	4	cold	cold	JJ
60025	3497	5	vinegar	vinegar	NN
60025	3497	6	,	,	,
60025	3497	7	and	and	CC
60025	3497	8	add	add	VB
60025	3497	9	a	a	DT
60025	3497	10	little	little	JJ
60025	3497	11	alum	alum	NN
60025	3497	12	,	,	,
60025	3497	13	allowing	allow	VBG
60025	3497	14	to	to	IN
60025	3497	15	every	every	DT
60025	3497	16	hundred	hundred	CD
60025	3497	17	gherkins	gherkin	NNS
60025	3497	18	a	a	DT
60025	3497	19	piece	piece	NN
60025	3497	20	about	about	IN
60025	3497	21	the	the	DT
60025	3497	22	size	size	NN
60025	3497	23	of	of	IN
60025	3497	24	a	a	DT
60025	3497	25	shelled	shell	VBN
60025	3497	26	almond	almond	NN
60025	3497	27	.	.	.
60025	3498	1	The	the	DT
60025	3498	2	alum	alum	NN
60025	3498	3	will	will	MD
60025	3498	4	make	make	VB
60025	3498	5	them	-PRON-	PRP
60025	3498	6	firm	firm	JJ
60025	3498	7	and	and	CC
60025	3498	8	crisp	crisp	JJ
60025	3498	9	.	.	.
60025	3499	1	RADISH	RADISH	NNP
60025	3499	2	PODS.--Gather	pods.--gather	NN
60025	3499	3	sprigs	sprig	NNS
60025	3499	4	or	or	CC
60025	3499	5	bunches	bunche	NNS
60025	3499	6	of	of	IN
60025	3499	7	radish	radish	JJ
60025	3499	8	pods	pod	NNS
60025	3499	9	while	while	IN
60025	3499	10	they	-PRON-	PRP
60025	3499	11	are	be	VBP
60025	3499	12	young	young	JJ
60025	3499	13	and	and	CC
60025	3499	14	tender	tender	JJ
60025	3499	15	,	,	,
60025	3499	16	but	but	CC
60025	3499	17	let	let	VB
60025	3499	18	the	the	DT
60025	3499	19	pods	pod	NNS
60025	3499	20	remain	remain	VB
60025	3499	21	on	on	IN
60025	3499	22	the	the	DT
60025	3499	23	sprigs	sprig	NNS
60025	3499	24	;	;	:
60025	3499	25	it	-PRON-	PRP
60025	3499	26	not	not	RB
60025	3499	27	being	be	VBG
60025	3499	28	the	the	DT
60025	3499	29	custom	custom	NN
60025	3499	30	to	to	TO
60025	3499	31	pick	pick	VB
60025	3499	32	them	-PRON-	PRP
60025	3499	33	off	off	RP
60025	3499	34	.	.	.
60025	3500	1	Put	put	VB
60025	3500	2	them	-PRON-	PRP
60025	3500	3	into	into	IN
60025	3500	4	strong	strong	JJ
60025	3500	5	salt	salt	NN
60025	3500	6	and	and	CC
60025	3500	7	water	water	NN
60025	3500	8	,	,	,
60025	3500	9	and	and	CC
60025	3500	10	let	let	VB
60025	3500	11	them	-PRON-	PRP
60025	3500	12	stand	stand	VB
60025	3500	13	two	two	CD
60025	3500	14	days	day	NNS
60025	3500	15	.	.	.
60025	3501	1	Then	then	RB
60025	3501	2	drain	drain	VB
60025	3501	3	and	and	CC
60025	3501	4	wipe	wipe	VB
60025	3501	5	them	-PRON-	PRP
60025	3501	6	and	and	CC
60025	3501	7	put	put	VBD
60025	3501	8	them	-PRON-	PRP
60025	3501	9	into	into	IN
60025	3501	10	a	a	DT
60025	3501	11	clean	clean	JJ
60025	3501	12	stone	stone	NN
60025	3501	13	jar	jar	NN
60025	3501	14	.	.	.
60025	3502	1	Boil	boil	VB
60025	3502	2	an	an	DT
60025	3502	3	equal	equal	JJ
60025	3502	4	quantity	quantity	NN
60025	3502	5	of	of	IN
60025	3502	6	vinegar	vinegar	NN
60025	3502	7	and	and	CC
60025	3502	8	water	water	NN
60025	3502	9	.	.	.
60025	3503	1	Pour	pour	VB
60025	3503	2	it	-PRON-	PRP
60025	3503	3	over	over	IN
60025	3503	4	the	the	DT
60025	3503	5	radish	radish	JJ
60025	3503	6	pods	pod	NNS
60025	3503	7	while	while	IN
60025	3503	8	hot	hot	JJ
60025	3503	9	,	,	,
60025	3503	10	and	and	CC
60025	3503	11	cover	cover	VB
60025	3503	12	them	-PRON-	PRP
60025	3503	13	closely	closely	RB
60025	3503	14	to	to	TO
60025	3503	15	keep	keep	VB
60025	3503	16	in	in	IN
60025	3503	17	the	the	DT
60025	3503	18	steam	steam	NN
60025	3503	19	.	.	.
60025	3504	1	Repeat	repeat	VB
60025	3504	2	this	this	DT
60025	3504	3	frequently	frequently	RB
60025	3504	4	through	through	IN
60025	3504	5	the	the	DT
60025	3504	6	day	day	NN
60025	3504	7	till	till	IN
60025	3504	8	they	-PRON-	PRP
60025	3504	9	are	be	VBP
60025	3504	10	very	very	RB
60025	3504	11	green	green	JJ
60025	3504	12	.	.	.
60025	3505	1	Then	then	RB
60025	3505	2	pour	pour	VB
60025	3505	3	off	off	RP
60025	3505	4	the	the	DT
60025	3505	5	vinegar	vinegar	NN
60025	3505	6	and	and	CC
60025	3505	7	water	water	NN
60025	3505	8	,	,	,
60025	3505	9	and	and	CC
60025	3505	10	boil	boil	VB
60025	3505	11	for	for	IN
60025	3505	12	five	five	CD
60025	3505	13	minutes	minute	NNS
60025	3505	14	some	some	DT
60025	3505	15	very	very	RB
60025	3505	16	good	good	JJ
60025	3505	17	vinegar	vinegar	NN
60025	3505	18	,	,	,
60025	3505	19	with	with	IN
60025	3505	20	a	a	DT
60025	3505	21	little	little	JJ
60025	3505	22	bit	bit	NN
60025	3505	23	of	of	IN
60025	3505	24	alum	alum	NN
60025	3505	25	,	,	,
60025	3505	26	and	and	CC
60025	3505	27	pour	pour	VB
60025	3505	28	it	-PRON-	PRP
60025	3505	29	over	over	IN
60025	3505	30	them	-PRON-	PRP
60025	3505	31	.	.	.
60025	3506	1	Put	put	VB
60025	3506	2	them	-PRON-	PRP
60025	3506	3	into	into	IN
60025	3506	4	a	a	DT
60025	3506	5	stone	stone	NN
60025	3506	6	jar	jar	NN
60025	3506	7	,	,	,
60025	3506	8	(	(	-LRB-
60025	3506	9	and	and	CC
60025	3506	10	having	have	VBG
60025	3506	11	added	add	VBN
60025	3506	12	some	some	DT
60025	3506	13	whole	whole	JJ
60025	3506	14	mace	mace	NN
60025	3506	15	,	,	,
60025	3506	16	whole	whole	JJ
60025	3506	17	pepper	pepper	NN
60025	3506	18	,	,	,
60025	3506	19	a	a	DT
60025	3506	20	little	little	JJ
60025	3506	21	tumeric	tumeric	NN
60025	3506	22	and	and	CC
60025	3506	23	a	a	DT
60025	3506	24	little	little	JJ
60025	3506	25	sweet	sweet	JJ
60025	3506	26	oil	oil	NN
60025	3506	27	,	,	,
60025	3506	28	)	)	-RRB-
60025	3506	29	cork	cork	NN
60025	3506	30	it	-PRON-	PRP
60025	3506	31	closely	closely	RB
60025	3506	32	,	,	,
60025	3506	33	and	and	CC
60025	3506	34	tie	tie	VB
60025	3506	35	over	over	IN
60025	3506	36	it	-PRON-	PRP
60025	3506	37	a	a	DT
60025	3506	38	leather	leather	NN
60025	3506	39	or	or	CC
60025	3506	40	oil	oil	NN
60025	3506	41	-	-	HYPH
60025	3506	42	cloth	cloth	NN
60025	3506	43	.	.	.
60025	3507	1	GREEN	GREEN	NNP
60025	3507	2	BEANS.--Take	beans.--take	VB
60025	3507	3	young	young	JJ
60025	3507	4	green	green	NN
60025	3507	5	or	or	CC
60025	3507	6	French	french	JJ
60025	3507	7	beans	bean	NNS
60025	3507	8	;	;	:
60025	3507	9	string	stre	VBG
60025	3507	10	them	-PRON-	PRP
60025	3507	11	,	,	,
60025	3507	12	but	but	CC
60025	3507	13	do	do	VBP
60025	3507	14	not	not	RB
60025	3507	15	cut	cut	VB
60025	3507	16	them	-PRON-	PRP
60025	3507	17	in	in	IN
60025	3507	18	pieces	piece	NNS
60025	3507	19	.	.	.
60025	3508	1	Put	put	VB
60025	3508	2	them	-PRON-	PRP
60025	3508	3	in	in	IN
60025	3508	4	salt	salt	NN
60025	3508	5	and	and	CC
60025	3508	6	water	water	NN
60025	3508	7	for	for	IN
60025	3508	8	two	two	CD
60025	3508	9	days	day	NNS
60025	3508	10	,	,	,
60025	3508	11	stirring	stir	VBG
60025	3508	12	them	-PRON-	PRP
60025	3508	13	frequently	frequently	RB
60025	3508	14	.	.	.
60025	3509	1	Then	then	RB
60025	3509	2	put	put	VB
60025	3509	3	them	-PRON-	PRP
60025	3509	4	into	into	IN
60025	3509	5	a	a	DT
60025	3509	6	kettle	kettle	NN
60025	3509	7	with	with	IN
60025	3509	8	vine	vine	NN
60025	3509	9	or	or	CC
60025	3509	10	cabbage	cabbage	NN
60025	3509	11	leaves	leave	NNS
60025	3509	12	under	under	IN
60025	3509	13	,	,	,
60025	3509	14	over	over	RB
60025	3509	15	,	,	,
60025	3509	16	and	and	CC
60025	3509	17	all	all	DT
60025	3509	18	round	round	VBP
60025	3509	19	them	-PRON-	PRP
60025	3509	20	,	,	,
60025	3509	21	(	(	-LRB-
60025	3509	22	adding	add	VBG
60025	3509	23	a	a	DT
60025	3509	24	little	little	JJ
60025	3509	25	piece	piece	NN
60025	3509	26	of	of	IN
60025	3509	27	alum	alum	NNP
60025	3509	28	.	.	.
60025	3509	29	)	)	-RRB-
60025	3510	1	Cover	cover	VB
60025	3510	2	them	-PRON-	PRP
60025	3510	3	closely	closely	RB
60025	3510	4	to	to	TO
60025	3510	5	keep	keep	VB
60025	3510	6	in	in	IN
60025	3510	7	the	the	DT
60025	3510	8	steam	steam	NN
60025	3510	9	,	,	,
60025	3510	10	and	and	CC
60025	3510	11	let	let	VB
60025	3510	12	them	-PRON-	PRP
60025	3510	13	hang	hang	VB
60025	3510	14	over	over	IN
60025	3510	15	a	a	DT
60025	3510	16	slow	slow	JJ
60025	3510	17	fire	fire	NN
60025	3510	18	till	till	IN
60025	3510	19	they	-PRON-	PRP
60025	3510	20	are	be	VBP
60025	3510	21	a	a	DT
60025	3510	22	fine	fine	JJ
60025	3510	23	green	green	NN
60025	3510	24	.	.	.
60025	3511	1	Having	have	VBG
60025	3511	2	drained	drain	VBN
60025	3511	3	them	-PRON-	PRP
60025	3511	4	in	in	IN
60025	3511	5	a	a	DT
60025	3511	6	sieve	sieve	NN
60025	3511	7	,	,	,
60025	3511	8	make	make	VB
60025	3511	9	for	for	IN
60025	3511	10	them	-PRON-	PRP
60025	3511	11	a	a	DT
60025	3511	12	pickle	pickle	NN
60025	3511	13	of	of	IN
60025	3511	14	cider	cider	NN
60025	3511	15	vinegar	vinegar	NN
60025	3511	16	,	,	,
60025	3511	17	and	and	CC
60025	3511	18	boil	boil	VB
60025	3511	19	in	in	IN
60025	3511	20	it	-PRON-	PRP
60025	3511	21	for	for	IN
60025	3511	22	five	five	CD
60025	3511	23	minutes	minute	NNS
60025	3511	24	,	,	,
60025	3511	25	some	some	DT
60025	3511	26	mace	mace	NN
60025	3511	27	,	,	,
60025	3511	28	whole	whole	JJ
60025	3511	29	pepper	pepper	NN
60025	3511	30	,	,	,
60025	3511	31	and	and	CC
60025	3511	32	sliced	slice	VBD
60025	3511	33	ginger	ginger	NN
60025	3511	34	tied	tie	VBN
60025	3511	35	up	up	RP
60025	3511	36	in	in	IN
60025	3511	37	a	a	DT
60025	3511	38	thin	thin	JJ
60025	3511	39	muslin	muslin	NN
60025	3511	40	bag	bag	NN
60025	3511	41	.	.	.
60025	3512	1	Pour	pour	VB
60025	3512	2	it	-PRON-	PRP
60025	3512	3	hot	hot	JJ
60025	3512	4	upon	upon	IN
60025	3512	5	the	the	DT
60025	3512	6	beans	bean	NNS
60025	3512	7	,	,	,
60025	3512	8	put	put	VB
60025	3512	9	them	-PRON-	PRP
60025	3512	10	into	into	IN
60025	3512	11	a	a	DT
60025	3512	12	stone	stone	NN
60025	3512	13	jar	jar	NN
60025	3512	14	,	,	,
60025	3512	15	and	and	CC
60025	3512	16	tie	tie	VB
60025	3512	17	them	-PRON-	PRP
60025	3512	18	up	up	RP
60025	3512	19	.	.	.
60025	3513	1	PARSLEY.--Make	parsley.--make	VB
60025	3513	2	a	a	DT
60025	3513	3	brine	brine	NN
60025	3513	4	of	of	IN
60025	3513	5	salt	salt	NN
60025	3513	6	and	and	CC
60025	3513	7	water	water	NN
60025	3513	8	strong	strong	JJ
60025	3513	9	enough	enough	RB
60025	3513	10	to	to	TO
60025	3513	11	bear	bear	VB
60025	3513	12	an	an	DT
60025	3513	13	egg	egg	NN
60025	3513	14	,	,	,
60025	3513	15	and	and	CC
60025	3513	16	throw	throw	VB
60025	3513	17	into	into	IN
60025	3513	18	it	-PRON-	PRP
60025	3513	19	a	a	DT
60025	3513	20	large	large	JJ
60025	3513	21	quantity	quantity	NN
60025	3513	22	of	of	IN
60025	3513	23	curled	curl	VBN
60025	3513	24	parsley	parsley	NN
60025	3513	25	tied	tie	VBN
60025	3513	26	up	up	RP
60025	3513	27	in	in	IN
60025	3513	28	little	little	JJ
60025	3513	29	bunches	bunche	NNS
60025	3513	30	with	with	IN
60025	3513	31	a	a	DT
60025	3513	32	thread	thread	NN
60025	3513	33	.	.	.
60025	3514	1	After	after	IN
60025	3514	2	it	-PRON-	PRP
60025	3514	3	has	have	VBZ
60025	3514	4	stood	stand	VBN
60025	3514	5	three	three	CD
60025	3514	6	days	day	NNS
60025	3514	7	(	(	-LRB-
60025	3514	8	stirring	stir	VBG
60025	3514	9	it	-PRON-	PRP
60025	3514	10	frequently	frequently	RB
60025	3514	11	)	)	-RRB-
60025	3514	12	take	take	VB
60025	3514	13	it	-PRON-	PRP
60025	3514	14	out	out	RP
60025	3514	15	drain	drain	VB
60025	3514	16	it	-PRON-	PRP
60025	3514	17	well	well	RB
60025	3514	18	,	,	,
60025	3514	19	and	and	CC
60025	3514	20	lay	lie	VBD
60025	3514	21	it	-PRON-	PRP
60025	3514	22	for	for	IN
60025	3514	23	three	three	CD
60025	3514	24	days	day	NNS
60025	3514	25	in	in	IN
60025	3514	26	cold	cold	JJ
60025	3514	27	spring	spring	NN
60025	3514	28	or	or	CC
60025	3514	29	pump	pump	NN
60025	3514	30	-	-	HYPH
60025	3514	31	water	water	NN
60025	3514	32	,	,	,
60025	3514	33	changing	change	VBG
60025	3514	34	the	the	DT
60025	3514	35	water	water	NN
60025	3514	36	daily	daily	RB
60025	3514	37	.	.	.
60025	3515	1	Then	then	RB
60025	3515	2	scald	scald	VB
60025	3515	3	it	-PRON-	PRP
60025	3515	4	in	in	IN
60025	3515	5	hard	hard	JJ
60025	3515	6	water	water	NN
60025	3515	7	,	,	,
60025	3515	8	and	and	CC
60025	3515	9	hang	hang	VB
60025	3515	10	it	-PRON-	PRP
60025	3515	11	,	,	,
60025	3515	12	well	well	RB
60025	3515	13	covered	cover	VBN
60025	3515	14	,	,	,
60025	3515	15	over	over	IN
60025	3515	16	a	a	DT
60025	3515	17	slow	slow	JJ
60025	3515	18	fire	fire	NN
60025	3515	19	till	till	IN
60025	3515	20	it	-PRON-	PRP
60025	3515	21	becomes	become	VBZ
60025	3515	22	green	green	JJ
60025	3515	23	.	.	.
60025	3516	1	Afterwards	afterwards	RB
60025	3516	2	take	take	VB
60025	3516	3	it	-PRON-	PRP
60025	3516	4	out	out	RP
60025	3516	5	,	,	,
60025	3516	6	and	and	CC
60025	3516	7	drain	drain	VB
60025	3516	8	and	and	CC
60025	3516	9	press	press	VB
60025	3516	10	it	-PRON-	PRP
60025	3516	11	till	till	IN
60025	3516	12	quite	quite	RB
60025	3516	13	dry	dry	JJ
60025	3516	14	.	.	.
60025	3517	1	Boil	Boil	NNP
60025	3517	2	for	for	IN
60025	3517	3	five	five	CD
60025	3517	4	minutes	minute	NNS
60025	3517	5	a	a	DT
60025	3517	6	quart	quart	NN
60025	3517	7	of	of	IN
60025	3517	8	cider	cider	NN
60025	3517	9	vinegar	vinegar	NN
60025	3517	10	with	with	IN
60025	3517	11	a	a	DT
60025	3517	12	small	small	JJ
60025	3517	13	bit	bit	NN
60025	3517	14	of	of	IN
60025	3517	15	alum	alum	NN
60025	3517	16	,	,	,
60025	3517	17	a	a	DT
60025	3517	18	few	few	JJ
60025	3517	19	blades	blade	NNS
60025	3517	20	of	of	IN
60025	3517	21	mace	mace	NN
60025	3517	22	,	,	,
60025	3517	23	a	a	DT
60025	3517	24	sliced	sliced	JJ
60025	3517	25	nutmeg	nutmeg	NN
60025	3517	26	,	,	,
60025	3517	27	and	and	CC
60025	3517	28	a	a	DT
60025	3517	29	few	few	JJ
60025	3517	30	slips	slip	NNS
60025	3517	31	of	of	IN
60025	3517	32	horseradish	horseradish	NN
60025	3517	33	.	.	.
60025	3518	1	Pour	pour	VB
60025	3518	2	it	-PRON-	PRP
60025	3518	3	on	on	IN
60025	3518	4	the	the	DT
60025	3518	5	parsley	parsley	NN
60025	3518	6	,	,	,
60025	3518	7	and	and	CC
60025	3518	8	put	put	VBD
60025	3518	9	it	-PRON-	PRP
60025	3518	10	away	away	RB
60025	3518	11	in	in	IN
60025	3518	12	a	a	DT
60025	3518	13	stone	stone	NN
60025	3518	14	jar	jar	NN
60025	3518	15	.	.	.
60025	3519	1	MANGOES	MANGOES	NNP
60025	3519	2	.	.	.
60025	3520	1	Take	take	VB
60025	3520	2	very	very	RB
60025	3520	3	young	young	JJ
60025	3520	4	oval	oval	NN
60025	3520	5	shaped	shape	VBD
60025	3520	6	musk	musk	NN
60025	3520	7	-	-	HYPH
60025	3520	8	melons	melon	NNS
60025	3520	9	.	.	.
60025	3521	1	Cut	cut	VB
60025	3521	2	a	a	DT
60025	3521	3	round	round	JJ
60025	3521	4	piece	piece	NN
60025	3521	5	out	out	IN
60025	3521	6	of	of	IN
60025	3521	7	the	the	DT
60025	3521	8	top	top	NN
60025	3521	9	or	or	CC
60025	3521	10	side	side	NN
60025	3521	11	of	of	IN
60025	3521	12	each	each	DT
60025	3521	13	,	,	,
60025	3521	14	(	(	-LRB-
60025	3521	15	saving	save	VBG
60025	3521	16	the	the	DT
60025	3521	17	piece	piece	NN
60025	3521	18	to	to	TO
60025	3521	19	put	put	VB
60025	3521	20	on	on	RP
60025	3521	21	again	again	RB
60025	3521	22	,	,	,
60025	3521	23	)	)	-RRB-
60025	3521	24	and	and	CC
60025	3521	25	extract	extract	VB
60025	3521	26	the	the	DT
60025	3521	27	seeds	seed	NNS
60025	3521	28	.	.	.
60025	3522	1	Then	then	RB
60025	3522	2	(	(	-LRB-
60025	3522	3	having	have	VBG
60025	3522	4	tied	tie	VBN
60025	3522	5	on	on	IN
60025	3522	6	the	the	DT
60025	3522	7	pieces	piece	NNS
60025	3522	8	with	with	IN
60025	3522	9	packthread	packthread	NN
60025	3522	10	)	)	-RRB-
60025	3522	11	put	put	VBD
60025	3522	12	them	-PRON-	PRP
60025	3522	13	into	into	IN
60025	3522	14	strong	strong	JJ
60025	3522	15	salt	salt	NN
60025	3522	16	and	and	CC
60025	3522	17	water	water	NN
60025	3522	18	for	for	IN
60025	3522	19	two	two	CD
60025	3522	20	days	day	NNS
60025	3522	21	.	.	.
60025	3523	1	Afterwards	afterwards	RB
60025	3523	2	drain	drain	VB
60025	3523	3	and	and	CC
60025	3523	4	wipe	wipe	VB
60025	3523	5	them	-PRON-	PRP
60025	3523	6	,	,	,
60025	3523	7	put	put	VBD
60025	3523	8	them	-PRON-	PRP
60025	3523	9	into	into	IN
60025	3523	10	a	a	DT
60025	3523	11	kettle	kettle	NN
60025	3523	12	with	with	IN
60025	3523	13	vine	vine	NN
60025	3523	14	leaves	leave	NNS
60025	3523	15	or	or	CC
60025	3523	16	cabbage	cabbage	NN
60025	3523	17	leaves	leave	NNS
60025	3523	18	under	under	IN
60025	3523	19	and	and	CC
60025	3523	20	over	over	IN
60025	3523	21	them	-PRON-	PRP
60025	3523	22	,	,	,
60025	3523	23	and	and	CC
60025	3523	24	a	a	DT
60025	3523	25	little	little	JJ
60025	3523	26	piece	piece	NN
60025	3523	27	of	of	IN
60025	3523	28	alum	alum	NN
60025	3523	29	,	,	,
60025	3523	30	and	and	CC
60025	3523	31	hang	hang	VB
60025	3523	32	them	-PRON-	PRP
60025	3523	33	on	on	IN
60025	3523	34	a	a	DT
60025	3523	35	slow	slow	JJ
60025	3523	36	fire	fire	NN
60025	3523	37	to	to	IN
60025	3523	38	green	green	NN
60025	3523	39	;	;	:
60025	3523	40	keeping	keep	VBG
60025	3523	41	them	-PRON-	PRP
60025	3523	42	closely	closely	RB
60025	3523	43	covered	cover	VBN
60025	3523	44	to	to	TO
60025	3523	45	retain	retain	VB
60025	3523	46	the	the	DT
60025	3523	47	steam	steam	NN
60025	3523	48	,	,	,
60025	3523	49	which	which	WDT
60025	3523	50	will	will	MD
60025	3523	51	greatly	greatly	RB
60025	3523	52	accelerate	accelerate	VB
60025	3523	53	the	the	DT
60025	3523	54	greening	greening	NN
60025	3523	55	.	.	.
60025	3524	1	When	when	WRB
60025	3524	2	they	-PRON-	PRP
60025	3524	3	are	be	VBP
60025	3524	4	quite	quite	RB
60025	3524	5	green	green	JJ
60025	3524	6	,	,	,
60025	3524	7	have	have	VBP
60025	3524	8	ready	ready	JJ
60025	3524	9	the	the	DT
60025	3524	10	stuffing	stuffing	NN
60025	3524	11	,	,	,
60025	3524	12	which	which	WDT
60025	3524	13	must	must	MD
60025	3524	14	be	be	VB
60025	3524	15	a	a	DT
60025	3524	16	mixture	mixture	NN
60025	3524	17	of	of	IN
60025	3524	18	scraped	scrape	VBN
60025	3524	19	horseradish	horseradish	JJ
60025	3524	20	,	,	,
60025	3524	21	white	white	JJ
60025	3524	22	mustard	mustard	NN
60025	3524	23	seed	seed	NN
60025	3524	24	,	,	,
60025	3524	25	mace	mace	NN
60025	3524	26	and	and	CC
60025	3524	27	nutmeg	nutmeg	NN
60025	3524	28	pounded	pound	VBD
60025	3524	29	,	,	,
60025	3524	30	race	race	NN
60025	3524	31	ginger	ginger	NN
60025	3524	32	cut	cut	VBD
60025	3524	33	small	small	JJ
60025	3524	34	,	,	,
60025	3524	35	pepper	pepper	NN
60025	3524	36	,	,	,
60025	3524	37	tumeric	tumeric	NN
60025	3524	38	and	and	CC
60025	3524	39	sweet	sweet	JJ
60025	3524	40	oil	oil	NN
60025	3524	41	.	.	.
60025	3525	1	Fill	fill	VB
60025	3525	2	your	-PRON-	PRP$
60025	3525	3	mangoes	mango	NNS
60025	3525	4	with	with	IN
60025	3525	5	this	this	DT
60025	3525	6	mixture	mixture	NN
60025	3525	7	,	,	,
60025	3525	8	putting	put	VBG
60025	3525	9	a	a	DT
60025	3525	10	small	small	JJ
60025	3525	11	clove	clove	NN
60025	3525	12	of	of	IN
60025	3525	13	garlic	garlic	NN
60025	3525	14	into	into	IN
60025	3525	15	each	each	DT
60025	3525	16	,	,	,
60025	3525	17	and	and	CC
60025	3525	18	replacing	replace	VBG
60025	3525	19	the	the	DT
60025	3525	20	pieces	piece	NNS
60025	3525	21	at	at	IN
60025	3525	22	the	the	DT
60025	3525	23	openings	opening	NNS
60025	3525	24	;	;	:
60025	3525	25	tie	tie	VB
60025	3525	26	them	-PRON-	PRP
60025	3525	27	with	with	IN
60025	3525	28	a	a	DT
60025	3525	29	packthread	packthread	NN
60025	3525	30	crossing	crossing	NN
60025	3525	31	backwards	backwards	RB
60025	3525	32	and	and	CC
60025	3525	33	forwards	forwards	RB
60025	3525	34	round	round	RB
60025	3525	35	the	the	DT
60025	3525	36	mango	mango	NN
60025	3525	37	.	.	.
60025	3526	1	Put	put	VB
60025	3526	2	them	-PRON-	PRP
60025	3526	3	into	into	IN
60025	3526	4	stone	stone	NN
60025	3526	5	jars	jar	NNS
60025	3526	6	,	,	,
60025	3526	7	pour	pour	NN
60025	3526	8	boiling	boil	VBG
60025	3526	9	vinegar	vinegar	NN
60025	3526	10	over	over	IN
60025	3526	11	them	-PRON-	PRP
60025	3526	12	,	,	,
60025	3526	13	and	and	CC
60025	3526	14	cover	cover	VB
60025	3526	15	them	-PRON-	PRP
60025	3526	16	well	well	RB
60025	3526	17	.	.	.
60025	3527	1	Before	before	IN
60025	3527	2	you	-PRON-	PRP
60025	3527	3	put	put	VBP
60025	3527	4	them	-PRON-	PRP
60025	3527	5	on	on	IN
60025	3527	6	the	the	DT
60025	3527	7	table	table	NN
60025	3527	8	remove	remove	VB
60025	3527	9	the	the	DT
60025	3527	10	packthread	packthread	NN
60025	3527	11	.	.	.
60025	3528	1	NASTURTIANS.--Have	nasturtians.--have	VB
60025	3528	2	ready	ready	JJ
60025	3528	3	a	a	DT
60025	3528	4	stone	stone	NN
60025	3528	5	or	or	CC
60025	3528	6	glass	glass	NN
60025	3528	7	jar	jar	NN
60025	3528	8	of	of	IN
60025	3528	9	the	the	DT
60025	3528	10	best	good	JJS
60025	3528	11	cold	cold	JJ
60025	3528	12	vinegar	vinegar	NN
60025	3528	13	.	.	.
60025	3529	1	Take	take	VB
60025	3529	2	the	the	DT
60025	3529	3	green	green	JJ
60025	3529	4	seeds	seed	NNS
60025	3529	5	of	of	IN
60025	3529	6	the	the	DT
60025	3529	7	nasturtian	nasturtian	NN
60025	3529	8	after	after	IN
60025	3529	9	the	the	DT
60025	3529	10	flower	flower	NN
60025	3529	11	has	have	VBZ
60025	3529	12	gone	go	VBN
60025	3529	13	off	off	RB
60025	3529	14	.	.	.
60025	3530	1	They	-PRON-	PRP
60025	3530	2	should	should	MD
60025	3530	3	be	be	VB
60025	3530	4	full	full	RB
60025	3530	5	-	-	HYPH
60025	3530	6	grown	grown	JJ
60025	3530	7	but	but	CC
60025	3530	8	not	not	RB
60025	3530	9	old	old	JJ
60025	3530	10	.	.	.
60025	3531	1	Pick	pick	VB
60025	3531	2	off	off	RP
60025	3531	3	the	the	DT
60025	3531	4	stems	stem	NNS
60025	3531	5	,	,	,
60025	3531	6	and	and	CC
60025	3531	7	put	put	VBD
60025	3531	8	the	the	DT
60025	3531	9	seeds	seed	NNS
60025	3531	10	into	into	IN
60025	3531	11	the	the	DT
60025	3531	12	vinegar	vinegar	NN
60025	3531	13	.	.	.
60025	3532	1	No	no	DT
60025	3532	2	other	other	JJ
60025	3532	3	preparation	preparation	NN
60025	3532	4	is	be	VBZ
60025	3532	5	necessary	necessary	JJ
60025	3532	6	,	,	,
60025	3532	7	and	and	CC
60025	3532	8	they	-PRON-	PRP
60025	3532	9	will	will	MD
60025	3532	10	keep	keep	VB
60025	3532	11	a	a	DT
60025	3532	12	year	year	NN
60025	3532	13	with	with	IN
60025	3532	14	nothing	nothing	NN
60025	3532	15	more	more	JJR
60025	3532	16	than	than	IN
60025	3532	17	sufficient	sufficient	JJ
60025	3532	18	cold	cold	JJ
60025	3532	19	vinegar	vinegar	NN
60025	3532	20	to	to	TO
60025	3532	21	cover	cover	VB
60025	3532	22	them	-PRON-	PRP
60025	3532	23	.	.	.
60025	3533	1	With	with	IN
60025	3533	2	boiled	boil	VBN
60025	3533	3	mutton	mutton	NN
60025	3533	4	they	-PRON-	PRP
60025	3533	5	are	be	VBP
60025	3533	6	an	an	DT
60025	3533	7	excellent	excellent	JJ
60025	3533	8	substitute	substitute	NN
60025	3533	9	for	for	IN
60025	3533	10	capers	caper	NNS
60025	3533	11	.	.	.
60025	3534	1	MORELLA	MORELLA	NNP
60025	3534	2	CHERRIES.--See	CHERRIES.--See	VBZ
60025	3534	3	that	that	IN
60025	3534	4	all	all	DT
60025	3534	5	your	-PRON-	PRP$
60025	3534	6	cherries	cherry	NNS
60025	3534	7	are	be	VBP
60025	3534	8	perfect	perfect	JJ
60025	3534	9	.	.	.
60025	3535	1	Remove	remove	VB
60025	3535	2	the	the	DT
60025	3535	3	stems	stem	NNS
60025	3535	4	,	,	,
60025	3535	5	and	and	CC
60025	3535	6	put	put	VBD
60025	3535	7	the	the	DT
60025	3535	8	cherries	cherry	NNS
60025	3535	9	into	into	IN
60025	3535	10	a	a	DT
60025	3535	11	jar	jar	NN
60025	3535	12	or	or	CC
60025	3535	13	glass	glass	NN
60025	3535	14	with	with	IN
60025	3535	15	sufficient	sufficient	JJ
60025	3535	16	vinegar	vinegar	NN
60025	3535	17	to	to	TO
60025	3535	18	cover	cover	VB
60025	3535	19	them	-PRON-	PRP
60025	3535	20	well	well	RB
60025	3535	21	.	.	.
60025	3536	1	They	-PRON-	PRP
60025	3536	2	will	will	MD
60025	3536	3	keep	keep	VB
60025	3536	4	perfectly	perfectly	RB
60025	3536	5	in	in	IN
60025	3536	6	a	a	DT
60025	3536	7	cool	cool	RB
60025	3536	8	dry	dry	JJ
60025	3536	9	place	place	NN
60025	3536	10	.	.	.
60025	3537	1	They	-PRON-	PRP
60025	3537	2	are	be	VBP
60025	3537	3	very	very	RB
60025	3537	4	good	good	JJ
60025	3537	5	,	,	,
60025	3537	6	always	always	RB
60025	3537	7	retaining	retain	VBG
60025	3537	8	the	the	DT
60025	3537	9	taste	taste	NN
60025	3537	10	of	of	IN
60025	3537	11	the	the	DT
60025	3537	12	cherry	cherry	NN
60025	3537	13	.	.	.
60025	3538	1	If	if	IN
60025	3538	2	you	-PRON-	PRP
60025	3538	3	can	can	MD
60025	3538	4	not	not	RB
60025	3538	5	procure	procure	VB
60025	3538	6	morellas	morella	NNS
60025	3538	7	,	,	,
60025	3538	8	the	the	DT
60025	3538	9	large	large	JJ
60025	3538	10	red	red	JJ
60025	3538	11	pie	pie	NN
60025	3538	12	-	-	HYPH
60025	3538	13	cherries	cherry	NNS
60025	3538	14	may	may	MD
60025	3538	15	be	be	VB
60025	3538	16	substituted	substitute	VBN
60025	3538	17	.	.	.
60025	3539	1	PEACHES.--Take	peaches.--take	JJ
60025	3539	2	fine	fine	JJ
60025	3539	3	large	large	JJ
60025	3539	4	peaches	peach	NNS
60025	3539	5	(	(	-LRB-
60025	3539	6	either	either	CC
60025	3539	7	cling	cling	VB
60025	3539	8	or	or	CC
60025	3539	9	free	free	JJ
60025	3539	10	stones	stone	NNS
60025	3539	11	)	)	-RRB-
60025	3539	12	that	that	WDT
60025	3539	13	are	be	VBP
60025	3539	14	not	not	RB
60025	3539	15	too	too	RB
60025	3539	16	ripe	ripe	JJ
60025	3539	17	.	.	.
60025	3540	1	Wipe	wipe	VB
60025	3540	2	off	off	RP
60025	3540	3	the	the	DT
60025	3540	4	down	down	NN
60025	3540	5	with	with	IN
60025	3540	6	a	a	DT
60025	3540	7	clean	clean	JJ
60025	3540	8	flannel	flannel	NN
60025	3540	9	,	,	,
60025	3540	10	and	and	CC
60025	3540	11	put	put	VBD
60025	3540	12	the	the	DT
60025	3540	13	peaches	peach	NNS
60025	3540	14	whole	whole	RB
60025	3540	15	into	into	IN
60025	3540	16	a	a	DT
60025	3540	17	stone	stone	NN
60025	3540	18	jar	jar	NN
60025	3540	19	.	.	.
60025	3541	1	Cover	cover	VB
60025	3541	2	them	-PRON-	PRP
60025	3541	3	with	with	IN
60025	3541	4	cold	cold	JJ
60025	3541	5	vinegar	vinegar	NN
60025	3541	6	of	of	IN
60025	3541	7	the	the	DT
60025	3541	8	best	good	JJS
60025	3541	9	kind	kind	NN
60025	3541	10	,	,	,
60025	3541	11	in	in	IN
60025	3541	12	which	which	WDT
60025	3541	13	you	-PRON-	PRP
60025	3541	14	have	have	VBP
60025	3541	15	dissolved	dissolve	VBN
60025	3541	16	a	a	DT
60025	3541	17	little	little	JJ
60025	3541	18	of	of	IN
60025	3541	19	salt	salt	NN
60025	3541	20	,	,	,
60025	3541	21	allowing	allow	VBG
60025	3541	22	a	a	DT
60025	3541	23	tea	tea	NN
60025	3541	24	-	-	HYPH
60025	3541	25	spoonful	spoonful	JJ
60025	3541	26	to	to	IN
60025	3541	27	a	a	DT
60025	3541	28	quart	quart	NN
60025	3541	29	of	of	IN
60025	3541	30	vinegar	vinegar	NN
60025	3541	31	.	.	.
60025	3542	1	Put	put	VB
60025	3542	2	a	a	DT
60025	3542	3	cork	cork	NN
60025	3542	4	in	in	IN
60025	3542	5	the	the	DT
60025	3542	6	jar	jar	NN
60025	3542	7	and	and	CC
60025	3542	8	tie	tie	VB
60025	3542	9	leather	leather	NN
60025	3542	10	or	or	CC
60025	3542	11	oil	oil	NN
60025	3542	12	-	-	HYPH
60025	3542	13	cloth	cloth	NN
60025	3542	14	over	over	IN
60025	3542	15	it	-PRON-	PRP
60025	3542	16	.	.	.
60025	3543	1	Plums	plum	NNS
60025	3543	2	and	and	CC
60025	3543	3	grapes	grape	NNS
60025	3543	4	may	may	MD
60025	3543	5	be	be	VB
60025	3543	6	pickled	pickle	VBN
60025	3543	7	thus	thus	RB
60025	3543	8	in	in	IN
60025	3543	9	cold	cold	JJ
60025	3543	10	vinegar	vinegar	NN
60025	3543	11	,	,	,
60025	3543	12	but	but	CC
60025	3543	13	without	without	IN
60025	3543	14	salt	salt	NN
60025	3543	15	.	.	.
60025	3544	1	BARBERRIES.--Have	BARBERRIES.--Have	VBG
60025	3544	2	ready	ready	JJ
60025	3544	3	a	a	DT
60025	3544	4	jar	jar	NN
60025	3544	5	of	of	IN
60025	3544	6	cold	cold	JJ
60025	3544	7	vinegar	vinegar	NN
60025	3544	8	,	,	,
60025	3544	9	and	and	CC
60025	3544	10	put	put	VBD
60025	3544	11	into	into	IN
60025	3544	12	it	-PRON-	PRP
60025	3544	13	ripe	ripe	JJ
60025	3544	14	barberries	barberry	NNS
60025	3544	15	in	in	IN
60025	3544	16	bunches	bunche	NNS
60025	3544	17	.	.	.
60025	3545	1	They	-PRON-	PRP
60025	3545	2	make	make	VBP
60025	3545	3	a	a	DT
60025	3545	4	pretty	pretty	JJ
60025	3545	5	garnish	garnish	NN
60025	3545	6	for	for	IN
60025	3545	7	the	the	DT
60025	3545	8	edges	edge	NNS
60025	3545	9	of	of	IN
60025	3545	10	dishes	dish	NNS
60025	3545	11	.	.	.
60025	3546	1	TO	to	IN
60025	3546	2	PICKLE	pickle	JJ
60025	3546	3	GREEN	green	JJ
60025	3546	4	PEPPERS	pepper	NNS
60025	3546	5	.	.	.
60025	3547	1	The	the	DT
60025	3547	2	bell	bell	NN
60025	3547	3	pepper	pepper	NN
60025	3547	4	is	be	VBZ
60025	3547	5	the	the	DT
60025	3547	6	best	good	JJS
60025	3547	7	for	for	IN
60025	3547	8	pickling	pickling	NN
60025	3547	9	,	,	,
60025	3547	10	and	and	CC
60025	3547	11	should	should	MD
60025	3547	12	be	be	VB
60025	3547	13	gathered	gather	VBN
60025	3547	14	when	when	WRB
60025	3547	15	quite	quite	RB
60025	3547	16	young	young	JJ
60025	3547	17	.	.	.
60025	3548	1	Slit	slit	VB
60025	3548	2	one	one	CD
60025	3548	3	side	side	NN
60025	3548	4	,	,	,
60025	3548	5	and	and	CC
60025	3548	6	carefully	carefully	RB
60025	3548	7	take	take	VB
60025	3548	8	out	out	RP
60025	3548	9	the	the	DT
60025	3548	10	core	core	NN
60025	3548	11	,	,	,
60025	3548	12	so	so	IN
60025	3548	13	as	as	IN
60025	3548	14	not	not	RB
60025	3548	15	to	to	TO
60025	3548	16	injure	injure	VB
60025	3548	17	the	the	DT
60025	3548	18	shell	shell	NN
60025	3548	19	of	of	IN
60025	3548	20	the	the	DT
60025	3548	21	pepper	pepper	NN
60025	3548	22	.	.	.
60025	3549	1	Then	then	RB
60025	3549	2	put	put	VB
60025	3549	3	them	-PRON-	PRP
60025	3549	4	into	into	IN
60025	3549	5	boiling	boil	VBG
60025	3549	6	salt	salt	NN
60025	3549	7	and	and	CC
60025	3549	8	water	water	NN
60025	3549	9	,	,	,
60025	3549	10	changing	change	VBG
60025	3549	11	the	the	DT
60025	3549	12	water	water	NN
60025	3549	13	every	every	DT
60025	3549	14	day	day	NN
60025	3549	15	for	for	IN
60025	3549	16	one	one	CD
60025	3549	17	week	week	NN
60025	3549	18	,	,	,
60025	3549	19	and	and	CC
60025	3549	20	keeping	keep	VBG
60025	3549	21	them	-PRON-	PRP
60025	3549	22	closely	closely	RB
60025	3549	23	covered	cover	VBN
60025	3549	24	in	in	IN
60025	3549	25	a	a	DT
60025	3549	26	warm	warm	JJ
60025	3549	27	place	place	NN
60025	3549	28	near	near	IN
60025	3549	29	the	the	DT
60025	3549	30	fire	fire	NN
60025	3549	31	.	.	.
60025	3550	1	Stir	stir	VB
60025	3550	2	them	-PRON-	PRP
60025	3550	3	several	several	JJ
60025	3550	4	times	time	NNS
60025	3550	5	a	a	DT
60025	3550	6	day	day	NN
60025	3550	7	.	.	.
60025	3551	1	They	-PRON-	PRP
60025	3551	2	will	will	MD
60025	3551	3	first	first	RB
60025	3551	4	become	become	VB
60025	3551	5	yellow	yellow	JJ
60025	3551	6	,	,	,
60025	3551	7	and	and	CC
60025	3551	8	then	then	RB
60025	3551	9	green	green	JJ
60025	3551	10	.	.	.
60025	3552	1	When	when	WRB
60025	3552	2	they	-PRON-	PRP
60025	3552	3	are	be	VBP
60025	3552	4	a	a	DT
60025	3552	5	fine	fine	JJ
60025	3552	6	green	green	NN
60025	3552	7	put	put	VBD
60025	3552	8	them	-PRON-	PRP
60025	3552	9	into	into	IN
60025	3552	10	a	a	DT
60025	3552	11	jar	jar	NN
60025	3552	12	,	,	,
60025	3552	13	and	and	CC
60025	3552	14	pour	pour	VB
60025	3552	15	cold	cold	JJ
60025	3552	16	vinegar	vinegar	NN
60025	3552	17	over	over	IN
60025	3552	18	them	-PRON-	PRP
60025	3552	19	,	,	,
60025	3552	20	adding	add	VBG
60025	3552	21	a	a	DT
60025	3552	22	small	small	JJ
60025	3552	23	piece	piece	NN
60025	3552	24	of	of	IN
60025	3552	25	alum	alum	NN
60025	3552	26	.	.	.
60025	3553	1	They	-PRON-	PRP
60025	3553	2	require	require	VBP
60025	3553	3	no	no	DT
60025	3553	4	spice	spice	NN
60025	3553	5	.	.	.
60025	3554	1	You	-PRON-	PRP
60025	3554	2	may	may	MD
60025	3554	3	stuff	stuff	VB
60025	3554	4	the	the	DT
60025	3554	5	peppers	pepper	NNS
60025	3554	6	as	as	IN
60025	3554	7	you	-PRON-	PRP
60025	3554	8	do	do	VBP
60025	3554	9	mangoes	mango	NNS
60025	3554	10	.	.	.
60025	3555	1	TO	to	IN
60025	3555	2	PICKLE	PICKLE	NNP
60025	3555	3	BUTTERNUTS	BUTTERNUTS	NNP
60025	3555	4	.	.	.
60025	3556	1	These	these	DT
60025	3556	2	nuts	nut	NNS
60025	3556	3	are	be	VBP
60025	3556	4	in	in	IN
60025	3556	5	the	the	DT
60025	3556	6	best	good	JJS
60025	3556	7	state	state	NN
60025	3556	8	for	for	IN
60025	3556	9	pickling	pickle	VBG
60025	3556	10	when	when	WRB
60025	3556	11	the	the	DT
60025	3556	12	shell	shell	NN
60025	3556	13	is	be	VBZ
60025	3556	14	soft	soft	JJ
60025	3556	15	,	,	,
60025	3556	16	and	and	CC
60025	3556	17	when	when	WRB
60025	3556	18	they	-PRON-	PRP
60025	3556	19	are	be	VBP
60025	3556	20	so	so	RB
60025	3556	21	young	young	JJ
60025	3556	22	that	that	IN
60025	3556	23	the	the	DT
60025	3556	24	outer	outer	JJ
60025	3556	25	skin	skin	NN
60025	3556	26	can	can	MD
60025	3556	27	be	be	VB
60025	3556	28	penetrated	penetrate	VBN
60025	3556	29	by	by	IN
60025	3556	30	the	the	DT
60025	3556	31	head	head	NN
60025	3556	32	of	of	IN
60025	3556	33	a	a	DT
60025	3556	34	pin	pin	NN
60025	3556	35	.	.	.
60025	3557	1	They	-PRON-	PRP
60025	3557	2	should	should	MD
60025	3557	3	be	be	VB
60025	3557	4	gathered	gather	VBN
60025	3557	5	when	when	WRB
60025	3557	6	the	the	DT
60025	3557	7	sun	sun	NN
60025	3557	8	is	be	VBZ
60025	3557	9	hot	hot	JJ
60025	3557	10	upon	upon	IN
60025	3557	11	them	-PRON-	PRP
60025	3557	12	.	.	.
60025	3558	1	If	if	IN
60025	3558	2	you	-PRON-	PRP
60025	3558	3	have	have	VBP
60025	3558	4	a	a	DT
60025	3558	5	large	large	JJ
60025	3558	6	quantity	quantity	NN
60025	3558	7	,	,	,
60025	3558	8	the	the	DT
60025	3558	9	easiest	easy	JJS
60025	3558	10	way	way	NN
60025	3558	11	to	to	TO
60025	3558	12	prepare	prepare	VB
60025	3558	13	them	-PRON-	PRP
60025	3558	14	for	for	IN
60025	3558	15	pickling	pickle	VBG
60025	3558	16	is	be	VBZ
60025	3558	17	to	to	TO
60025	3558	18	put	put	VB
60025	3558	19	them	-PRON-	PRP
60025	3558	20	into	into	IN
60025	3558	21	a	a	DT
60025	3558	22	tub	tub	NN
60025	3558	23	with	with	IN
60025	3558	24	sufficient	sufficient	JJ
60025	3558	25	lye	lye	NN
60025	3558	26	to	to	TO
60025	3558	27	cover	cover	VB
60025	3558	28	them	-PRON-	PRP
60025	3558	29	,	,	,
60025	3558	30	and	and	CC
60025	3558	31	to	to	TO
60025	3558	32	stir	stir	VB
60025	3558	33	and	and	CC
60025	3558	34	rub	rub	VB
60025	3558	35	them	-PRON-	PRP
60025	3558	36	about	about	RP
60025	3558	37	with	with	IN
60025	3558	38	a	a	DT
60025	3558	39	hickory	hickory	JJ
60025	3558	40	broom	broom	NN
60025	3558	41	till	till	IN
60025	3558	42	they	-PRON-	PRP
60025	3558	43	are	be	VBP
60025	3558	44	clean	clean	JJ
60025	3558	45	and	and	CC
60025	3558	46	smooth	smooth	JJ
60025	3558	47	on	on	IN
60025	3558	48	the	the	DT
60025	3558	49	outside	outside	NN
60025	3558	50	.	.	.
60025	3559	1	This	this	DT
60025	3559	2	is	be	VBZ
60025	3559	3	much	much	RB
60025	3559	4	less	less	JJR
60025	3559	5	trouble	trouble	NN
60025	3559	6	than	than	IN
60025	3559	7	scraping	scrape	VBG
60025	3559	8	them	-PRON-	PRP
60025	3559	9	,	,	,
60025	3559	10	and	and	CC
60025	3559	11	is	be	VBZ
60025	3559	12	not	not	RB
60025	3559	13	so	so	RB
60025	3559	14	likely	likely	JJ
60025	3559	15	to	to	TO
60025	3559	16	injure	injure	VB
60025	3559	17	the	the	DT
60025	3559	18	nuts	nut	NNS
60025	3559	19	.	.	.
60025	3560	1	Another	another	DT
60025	3560	2	method	method	NN
60025	3560	3	is	be	VBZ
60025	3560	4	to	to	TO
60025	3560	5	scald	scald	VB
60025	3560	6	them	-PRON-	PRP
60025	3560	7	,	,	,
60025	3560	8	and	and	CC
60025	3560	9	then	then	RB
60025	3560	10	to	to	TO
60025	3560	11	rub	rub	VB
60025	3560	12	off	off	RP
60025	3560	13	the	the	DT
60025	3560	14	outer	outer	JJ
60025	3560	15	skin	skin	NN
60025	3560	16	.	.	.
60025	3561	1	Put	put	VB
60025	3561	2	the	the	DT
60025	3561	3	nuts	nut	NNS
60025	3561	4	into	into	IN
60025	3561	5	strong	strong	JJ
60025	3561	6	salt	salt	NN
60025	3561	7	and	and	CC
60025	3561	8	water	water	NN
60025	3561	9	for	for	IN
60025	3561	10	one	one	CD
60025	3561	11	week	week	NN
60025	3561	12	;	;	:
60025	3561	13	changing	change	VBG
60025	3561	14	the	the	DT
60025	3561	15	water	water	NN
60025	3561	16	every	every	DT
60025	3561	17	other	other	JJ
60025	3561	18	day	day	NN
60025	3561	19	,	,	,
60025	3561	20	and	and	CC
60025	3561	21	keeping	keep	VBG
60025	3561	22	them	-PRON-	PRP
60025	3561	23	closely	closely	RB
60025	3561	24	covered	cover	VBN
60025	3561	25	from	from	IN
60025	3561	26	the	the	DT
60025	3561	27	air	air	NN
60025	3561	28	.	.	.
60025	3562	1	Then	then	RB
60025	3562	2	drain	drain	VB
60025	3562	3	and	and	CC
60025	3562	4	wipe	wipe	VB
60025	3562	5	them	-PRON-	PRP
60025	3562	6	,	,	,
60025	3562	7	(	(	-LRB-
60025	3562	8	piercing	pierce	VBG
60025	3562	9	each	each	DT
60025	3562	10	nut	nut	NN
60025	3562	11	through	through	RB
60025	3562	12	in	in	IN
60025	3562	13	several	several	JJ
60025	3562	14	places	place	NNS
60025	3562	15	with	with	IN
60025	3562	16	a	a	DT
60025	3562	17	large	large	JJ
60025	3562	18	needle	needle	NN
60025	3562	19	,	,	,
60025	3562	20	)	)	-RRB-
60025	3562	21	and	and	CC
60025	3562	22	prepare	prepare	VB
60025	3562	23	the	the	DT
60025	3562	24	pickle	pickle	NN
60025	3562	25	as	as	IN
60025	3562	26	follows:--For	follows:--for	VB
60025	3562	27	a	a	DT
60025	3562	28	hundred	hundred	CD
60025	3562	29	large	large	JJ
60025	3562	30	nuts	nut	NNS
60025	3562	31	,	,	,
60025	3562	32	take	take	VBP
60025	3562	33	of	of	IN
60025	3562	34	black	black	JJ
60025	3562	35	pepper	pepper	NN
60025	3562	36	and	and	CC
60025	3562	37	ginger	ginger	NN
60025	3562	38	root	root	NN
60025	3562	39	of	of	IN
60025	3562	40	each	each	DT
60025	3562	41	an	an	DT
60025	3562	42	ounce	ounce	NN
60025	3562	43	;	;	:
60025	3562	44	and	and	CC
60025	3562	45	of	of	IN
60025	3562	46	cloves	clove	NNS
60025	3562	47	,	,	,
60025	3562	48	mace	mace	NN
60025	3562	49	and	and	CC
60025	3562	50	nutmeg	nutmeg	NN
60025	3562	51	of	of	IN
60025	3562	52	each	each	DT
60025	3562	53	a	a	DT
60025	3562	54	half	half	JJ
60025	3562	55	ounce	ounce	NN
60025	3562	56	.	.	.
60025	3563	1	Pound	pound	VB
60025	3563	2	all	all	PDT
60025	3563	3	the	the	DT
60025	3563	4	spices	spice	NNS
60025	3563	5	to	to	TO
60025	3563	6	powder	powder	VB
60025	3563	7	,	,	,
60025	3563	8	and	and	CC
60025	3563	9	mix	mix	VB
60025	3563	10	them	-PRON-	PRP
60025	3563	11	well	well	RB
60025	3563	12	together	together	RB
60025	3563	13	,	,	,
60025	3563	14	adding	add	VBG
60025	3563	15	two	two	CD
60025	3563	16	large	large	JJ
60025	3563	17	spoonfuls	spoonful	NNS
60025	3563	18	of	of	IN
60025	3563	19	mustard	mustard	NN
60025	3563	20	seed	seed	NN
60025	3563	21	.	.	.
60025	3564	1	Put	put	VB
60025	3564	2	the	the	DT
60025	3564	3	nuts	nut	NNS
60025	3564	4	into	into	IN
60025	3564	5	jars	jar	NNS
60025	3564	6	,	,	,
60025	3564	7	(	(	-LRB-
60025	3564	8	having	have	VBG
60025	3564	9	first	first	RB
60025	3564	10	stuck	stick	VBN
60025	3564	11	each	each	DT
60025	3564	12	of	of	IN
60025	3564	13	them	-PRON-	PRP
60025	3564	14	through	through	IN
60025	3564	15	in	in	IN
60025	3564	16	several	several	JJ
60025	3564	17	places	place	NNS
60025	3564	18	with	with	IN
60025	3564	19	a	a	DT
60025	3564	20	large	large	JJ
60025	3564	21	needle	needle	NN
60025	3564	22	,	,	,
60025	3564	23	)	)	-RRB-
60025	3564	24	strewing	strew	VBG
60025	3564	25	the	the	DT
60025	3564	26	powdered	powdered	JJ
60025	3564	27	seasoning	seasoning	NN
60025	3564	28	between	between	IN
60025	3564	29	every	every	DT
60025	3564	30	layer	layer	NN
60025	3564	31	of	of	IN
60025	3564	32	nuts	nut	NNS
60025	3564	33	.	.	.
60025	3565	1	Boil	Boil	NNP
60025	3565	2	for	for	IN
60025	3565	3	five	five	CD
60025	3565	4	minutes	minute	NNS
60025	3565	5	a	a	DT
60025	3565	6	gallon	gallon	NN
60025	3565	7	of	of	IN
60025	3565	8	the	the	DT
60025	3565	9	very	very	RB
60025	3565	10	best	good	JJS
60025	3565	11	cider	cider	NN
60025	3565	12	vinegar	vinegar	NN
60025	3565	13	,	,	,
60025	3565	14	and	and	CC
60025	3565	15	pour	pour	VB
60025	3565	16	it	-PRON-	PRP
60025	3565	17	boiling	boil	VBG
60025	3565	18	hot	hot	JJ
60025	3565	19	upon	upon	IN
60025	3565	20	the	the	DT
60025	3565	21	nuts	nut	NNS
60025	3565	22	.	.	.
60025	3566	1	Secure	secure	VB
60025	3566	2	the	the	DT
60025	3566	3	jars	jar	NNS
60025	3566	4	closely	closely	RB
60025	3566	5	with	with	IN
60025	3566	6	corks	cork	NNS
60025	3566	7	and	and	CC
60025	3566	8	leathers	leather	NNS
60025	3566	9	.	.	.
60025	3567	1	You	-PRON-	PRP
60025	3567	2	may	may	MD
60025	3567	3	begin	begin	VB
60025	3567	4	to	to	TO
60025	3567	5	eat	eat	VB
60025	3567	6	the	the	DT
60025	3567	7	nuts	nut	NNS
60025	3567	8	in	in	IN
60025	3567	9	a	a	DT
60025	3567	10	fortnight	fortnight	NN
60025	3567	11	.	.	.
60025	3568	1	Walnuts	walnut	NNS
60025	3568	2	may	may	MD
60025	3568	3	be	be	VB
60025	3568	4	pickled	pickle	VBN
60025	3568	5	in	in	IN
60025	3568	6	the	the	DT
60025	3568	7	same	same	JJ
60025	3568	8	manner	manner	NN
60025	3568	9	.	.	.
60025	3569	1	TO	to	IN
60025	3569	2	PICKLE	PICKLE	NNP
60025	3569	3	WALNUTS	walnuts	NN
60025	3569	4	BLACK	black	NN
60025	3569	5	.	.	.
60025	3570	1	The	the	DT
60025	3570	2	walnuts	walnut	NNS
60025	3570	3	should	should	MD
60025	3570	4	be	be	VB
60025	3570	5	gathered	gather	VBN
60025	3570	6	while	while	IN
60025	3570	7	young	young	JJ
60025	3570	8	and	and	CC
60025	3570	9	soft	soft	JJ
60025	3570	10	,	,	,
60025	3570	11	(	(	-LRB-
60025	3570	12	so	so	IN
60025	3570	13	that	that	IN
60025	3570	14	you	-PRON-	PRP
60025	3570	15	can	can	MD
60025	3570	16	easily	easily	RB
60025	3570	17	run	run	VB
60025	3570	18	a	a	DT
60025	3570	19	pin	pin	NN
60025	3570	20	through	through	IN
60025	3570	21	them	-PRON-	PRP
60025	3570	22	,	,	,
60025	3570	23	)	)	-RRB-
60025	3570	24	and	and	CC
60025	3570	25	when	when	WRB
60025	3570	26	the	the	DT
60025	3570	27	sun	sun	NN
60025	3570	28	is	be	VBZ
60025	3570	29	upon	upon	IN
60025	3570	30	them	-PRON-	PRP
60025	3570	31	.	.	.
60025	3571	1	Rub	rub	VB
60025	3571	2	them	-PRON-	PRP
60025	3571	3	with	with	IN
60025	3571	4	a	a	DT
60025	3571	5	coarse	coarse	JJ
60025	3571	6	flannel	flannel	NN
60025	3571	7	or	or	CC
60025	3571	8	tow	tow	NN
60025	3571	9	cloth	cloth	NN
60025	3571	10	to	to	TO
60025	3571	11	get	get	VB
60025	3571	12	off	off	IN
60025	3571	13	the	the	DT
60025	3571	14	fur	fur	NN
60025	3571	15	of	of	IN
60025	3571	16	the	the	DT
60025	3571	17	outside	outside	NN
60025	3571	18	.	.	.
60025	3572	1	Mix	mix	VB
60025	3572	2	salt	salt	NN
60025	3572	3	and	and	CC
60025	3572	4	water	water	NN
60025	3572	5	strong	strong	JJ
60025	3572	6	enough	enough	RB
60025	3572	7	to	to	TO
60025	3572	8	bear	bear	VB
60025	3572	9	an	an	DT
60025	3572	10	egg	egg	NN
60025	3572	11	,	,	,
60025	3572	12	and	and	CC
60025	3572	13	let	let	VB
60025	3572	14	them	-PRON-	PRP
60025	3572	15	lie	lie	VB
60025	3572	16	in	in	IN
60025	3572	17	it	-PRON-	PRP
60025	3572	18	a	a	DT
60025	3572	19	week	week	NN
60025	3572	20	,	,	,
60025	3572	21	(	(	-LRB-
60025	3572	22	changing	change	VBG
60025	3572	23	it	-PRON-	PRP
60025	3572	24	every	every	DT
60025	3572	25	two	two	CD
60025	3572	26	days	day	NNS
60025	3572	27	,	,	,
60025	3572	28	)	)	-RRB-
60025	3572	29	and	and	CC
60025	3572	30	stirring	stir	VBG
60025	3572	31	them	-PRON-	PRP
60025	3572	32	frequently	frequently	RB
60025	3572	33	.	.	.
60025	3573	1	Then	then	RB
60025	3573	2	take	take	VB
60025	3573	3	them	-PRON-	PRP
60025	3573	4	out	out	RP
60025	3573	5	,	,	,
60025	3573	6	drain	drain	VB
60025	3573	7	them	-PRON-	PRP
60025	3573	8	,	,	,
60025	3573	9	spread	spread	VBD
60025	3573	10	them	-PRON-	PRP
60025	3573	11	on	on	IN
60025	3573	12	large	large	JJ
60025	3573	13	dishes	dish	NNS
60025	3573	14	,	,	,
60025	3573	15	and	and	CC
60025	3573	16	expose	expose	VB
60025	3573	17	them	-PRON-	PRP
60025	3573	18	to	to	IN
60025	3573	19	the	the	DT
60025	3573	20	air	air	NN
60025	3573	21	about	about	RB
60025	3573	22	ten	ten	CD
60025	3573	23	minutes	minute	NNS
60025	3573	24	,	,	,
60025	3573	25	which	which	WDT
60025	3573	26	will	will	MD
60025	3573	27	cause	cause	VB
60025	3573	28	them	-PRON-	PRP
60025	3573	29	to	to	TO
60025	3573	30	blacken	blacken	VB
60025	3573	31	the	the	DT
60025	3573	32	sooner	soon	RBR
60025	3573	33	.	.	.
60025	3574	1	Scald	scald	VB
60025	3574	2	them	-PRON-	PRP
60025	3574	3	in	in	IN
60025	3574	4	boiling	boil	VBG
60025	3574	5	water	water	NN
60025	3574	6	,	,	,
60025	3574	7	(	(	-LRB-
60025	3574	8	but	but	CC
60025	3574	9	do	do	VBP
60025	3574	10	not	not	RB
60025	3574	11	let	let	VB
60025	3574	12	them	-PRON-	PRP
60025	3574	13	lie	lie	VB
60025	3574	14	in	in	IN
60025	3574	15	it	-PRON-	PRP
60025	3574	16	,	,	,
60025	3574	17	)	)	-RRB-
60025	3574	18	and	and	CC
60025	3574	19	then	then	RB
60025	3574	20	rub	rub	VB
60025	3574	21	them	-PRON-	PRP
60025	3574	22	with	with	IN
60025	3574	23	a	a	DT
60025	3574	24	coarse	coarse	JJ
60025	3574	25	woollen	woollen	JJ
60025	3574	26	cloth	cloth	NN
60025	3574	27	,	,	,
60025	3574	28	and	and	CC
60025	3574	29	pierce	pierce	NN
60025	3574	30	every	every	DT
60025	3574	31	one	one	CD
60025	3574	32	through	through	IN
60025	3574	33	in	in	IN
60025	3574	34	several	several	JJ
60025	3574	35	places	place	NNS
60025	3574	36	with	with	IN
60025	3574	37	a	a	DT
60025	3574	38	large	large	JJ
60025	3574	39	needle	needle	NN
60025	3574	40	,	,	,
60025	3574	41	(	(	-LRB-
60025	3574	42	that	that	IN
60025	3574	43	the	the	DT
60025	3574	44	pickle	pickle	NN
60025	3574	45	may	may	MD
60025	3574	46	penetrate	penetrate	VB
60025	3574	47	them	-PRON-	PRP
60025	3574	48	thoroughly	thoroughly	RB
60025	3574	49	.	.	.
60025	3574	50	)	)	-RRB-
60025	3575	1	Put	put	VB
60025	3575	2	them	-PRON-	PRP
60025	3575	3	into	into	IN
60025	3575	4	stone	stone	NN
60025	3575	5	jars	jar	NNS
60025	3575	6	,	,	,
60025	3575	7	and	and	CC
60025	3575	8	prepare	prepare	VB
60025	3575	9	the	the	DT
60025	3575	10	spice	spice	NN
60025	3575	11	and	and	CC
60025	3575	12	vinegar	vinegar	NN
60025	3575	13	.	.	.
60025	3576	1	To	to	IN
60025	3576	2	a	a	DT
60025	3576	3	hundred	hundred	CD
60025	3576	4	walnuts	walnut	NNS
60025	3576	5	allow	allow	VBP
60025	3576	6	a	a	DT
60025	3576	7	gallon	gallon	NN
60025	3576	8	of	of	IN
60025	3576	9	vinegar	vinegar	NN
60025	3576	10	,	,	,
60025	3576	11	an	an	DT
60025	3576	12	ounce	ounce	NN
60025	3576	13	of	of	IN
60025	3576	14	cloves	clove	NNS
60025	3576	15	,	,	,
60025	3576	16	an	an	DT
60025	3576	17	ounce	ounce	NN
60025	3576	18	of	of	IN
60025	3576	19	allspice	allspice	NN
60025	3576	20	,	,	,
60025	3576	21	an	an	DT
60025	3576	22	ounce	ounce	NN
60025	3576	23	of	of	IN
60025	3576	24	black	black	JJ
60025	3576	25	pepper	pepper	NN
60025	3576	26	,	,	,
60025	3576	27	half	half	PDT
60025	3576	28	an	an	DT
60025	3576	29	ounce	ounce	NN
60025	3576	30	of	of	IN
60025	3576	31	mace	mace	NN
60025	3576	32	,	,	,
60025	3576	33	and	and	CC
60025	3576	34	half	half	PDT
60025	3576	35	an	an	DT
60025	3576	36	ounce	ounce	NN
60025	3576	37	of	of	IN
60025	3576	38	nutmeg	nutmeg	NNP
60025	3576	39	.	.	.
60025	3577	1	Boil	Boil	NNP
60025	3577	2	the	the	DT
60025	3577	3	spice	spice	NN
60025	3577	4	in	in	IN
60025	3577	5	the	the	DT
60025	3577	6	vinegar	vinegar	NN
60025	3577	7	for	for	IN
60025	3577	8	fifteen	fifteen	CD
60025	3577	9	minutes	minute	NNS
60025	3577	10	,	,	,
60025	3577	11	then	then	RB
60025	3577	12	strain	strain	VB
60025	3577	13	the	the	DT
60025	3577	14	vinegar	vinegar	NN
60025	3577	15	,	,	,
60025	3577	16	and	and	CC
60025	3577	17	pour	pour	VB
60025	3577	18	it	-PRON-	PRP
60025	3577	19	boiling	boil	VBG
60025	3577	20	hot	hot	JJ
60025	3577	21	over	over	IN
60025	3577	22	the	the	DT
60025	3577	23	walnuts	walnut	NNS
60025	3577	24	.	.	.
60025	3578	1	Tie	tie	VB
60025	3578	2	up	up	RP
60025	3578	3	in	in	IN
60025	3578	4	a	a	DT
60025	3578	5	thin	thin	JJ
60025	3578	6	muslin	muslin	NNP
60025	3578	7	rag	rag	NN
60025	3578	8	,	,	,
60025	3578	9	a	a	DT
60025	3578	10	tea	tea	NN
60025	3578	11	-	-	HYPH
60025	3578	12	cupful	cupful	JJ
60025	3578	13	of	of	IN
60025	3578	14	mustard	mustard	NN
60025	3578	15	seed	seed	NN
60025	3578	16	,	,	,
60025	3578	17	and	and	CC
60025	3578	18	a	a	DT
60025	3578	19	large	large	JJ
60025	3578	20	table	table	NN
60025	3578	21	-	-	HYPH
60025	3578	22	spoonful	spoonful	JJ
60025	3578	23	of	of	IN
60025	3578	24	scraped	scrape	VBN
60025	3578	25	horse	horse	NN
60025	3578	26	-	-	HYPH
60025	3578	27	radish	radish	NN
60025	3578	28	,	,	,
60025	3578	29	and	and	CC
60025	3578	30	put	put	VBD
60025	3578	31	it	-PRON-	PRP
60025	3578	32	into	into	IN
60025	3578	33	the	the	DT
60025	3578	34	jars	jar	NNS
60025	3578	35	with	with	IN
60025	3578	36	the	the	DT
60025	3578	37	walnuts	walnut	NNS
60025	3578	38	.	.	.
60025	3579	1	Cover	cover	VB
60025	3579	2	them	-PRON-	PRP
60025	3579	3	closely	closely	RB
60025	3579	4	with	with	IN
60025	3579	5	corks	cork	NNS
60025	3579	6	and	and	CC
60025	3579	7	leathers	leather	NNS
60025	3579	8	.	.	.
60025	3580	1	Another	another	DT
60025	3580	2	way	way	NN
60025	3580	3	of	of	IN
60025	3580	4	pickling	pickle	VBG
60025	3580	5	walnuts	walnut	NNS
60025	3580	6	black	black	JJ
60025	3580	7	,	,	,
60025	3580	8	is	be	VBZ
60025	3580	9	(	(	-LRB-
60025	3580	10	after	after	IN
60025	3580	11	preparing	prepare	VBG
60025	3580	12	them	-PRON-	PRP
60025	3580	13	as	as	IN
60025	3580	14	above	above	RB
60025	3580	15	)	)	-RRB-
60025	3580	16	to	to	TO
60025	3580	17	put	put	VB
60025	3580	18	them	-PRON-	PRP
60025	3580	19	into	into	IN
60025	3580	20	jars	jar	NNS
60025	3580	21	with	with	IN
60025	3580	22	the	the	DT
60025	3580	23	spices	spice	NNS
60025	3580	24	pounded	pound	VBD
60025	3580	25	and	and	CC
60025	3580	26	strewed	strew	VBN
60025	3580	27	among	among	IN
60025	3580	28	them	-PRON-	PRP
60025	3580	29	,	,	,
60025	3580	30	and	and	CC
60025	3580	31	then	then	RB
60025	3580	32	to	to	TO
60025	3580	33	pour	pour	VB
60025	3580	34	over	over	IN
60025	3580	35	them	-PRON-	PRP
60025	3580	36	strong	strong	JJ
60025	3580	37	cold	cold	JJ
60025	3580	38	vinegar	vinegar	NN
60025	3580	39	.	.	.
60025	3581	1	WALNUTS	WALNUTS	NNP
60025	3581	2	PICKLED	PICKLED	NNP
60025	3581	3	WHITE.--Take	white.--take	VB
60025	3581	4	large	large	JJ
60025	3581	5	young	young	JJ
60025	3581	6	walnuts	walnut	NNS
60025	3581	7	while	while	IN
60025	3581	8	their	-PRON-	PRP$
60025	3581	9	shells	shell	NNS
60025	3581	10	are	be	VBP
60025	3581	11	quite	quite	RB
60025	3581	12	soft	soft	JJ
60025	3581	13	so	so	IN
60025	3581	14	that	that	IN
60025	3581	15	you	-PRON-	PRP
60025	3581	16	can	can	MD
60025	3581	17	stick	stick	VB
60025	3581	18	the	the	DT
60025	3581	19	head	head	NN
60025	3581	20	of	of	IN
60025	3581	21	a	a	DT
60025	3581	22	pin	pin	NN
60025	3581	23	into	into	IN
60025	3581	24	them	-PRON-	PRP
60025	3581	25	.	.	.
60025	3582	1	Pare	pare	VB
60025	3582	2	them	-PRON-	PRP
60025	3582	3	very	very	RB
60025	3582	4	thin	thin	RB
60025	3582	5	till	till	IN
60025	3582	6	the	the	DT
60025	3582	7	white	white	JJ
60025	3582	8	appears	appear	VBZ
60025	3582	9	;	;	:
60025	3582	10	and	and	CC
60025	3582	11	as	as	IN
60025	3582	12	you	-PRON-	PRP
60025	3582	13	do	do	VBP
60025	3582	14	them	-PRON-	PRP
60025	3582	15	,	,	,
60025	3582	16	throw	throw	VB
60025	3582	17	them	-PRON-	PRP
60025	3582	18	into	into	IN
60025	3582	19	spring	spring	NN
60025	3582	20	or	or	CC
60025	3582	21	pump	pump	VB
60025	3582	22	water	water	NN
60025	3582	23	in	in	IN
60025	3582	24	which	which	WDT
60025	3582	25	some	some	DT
60025	3582	26	salt	salt	NN
60025	3582	27	has	have	VBZ
60025	3582	28	been	be	VBN
60025	3582	29	dissolved	dissolve	VBN
60025	3582	30	.	.	.
60025	3583	1	Let	let	VB
60025	3583	2	them	-PRON-	PRP
60025	3583	3	stand	stand	VB
60025	3583	4	in	in	IN
60025	3583	5	that	that	DT
60025	3583	6	water	water	NN
60025	3583	7	six	six	CD
60025	3583	8	hours	hour	NNS
60025	3583	9	,	,	,
60025	3583	10	with	with	IN
60025	3583	11	a	a	DT
60025	3583	12	thin	thin	JJ
60025	3583	13	board	board	NN
60025	3583	14	upon	upon	IN
60025	3583	15	them	-PRON-	PRP
60025	3583	16	to	to	TO
60025	3583	17	keep	keep	VB
60025	3583	18	them	-PRON-	PRP
60025	3583	19	down	down	RP
60025	3583	20	under	under	IN
60025	3583	21	the	the	DT
60025	3583	22	water	water	NN
60025	3583	23	.	.	.
60025	3584	1	Fill	fill	VB
60025	3584	2	a	a	DT
60025	3584	3	porcelain	porcelain	NN
60025	3584	4	kettle	kettle	NN
60025	3584	5	with	with	IN
60025	3584	6	fresh	fresh	JJ
60025	3584	7	spring	spring	NN
60025	3584	8	water	water	NN
60025	3584	9	,	,	,
60025	3584	10	and	and	CC
60025	3584	11	set	set	VBD
60025	3584	12	it	-PRON-	PRP
60025	3584	13	over	over	IN
60025	3584	14	a	a	DT
60025	3584	15	clear	clear	JJ
60025	3584	16	fire	fire	NN
60025	3584	17	,	,	,
60025	3584	18	or	or	CC
60025	3584	19	on	on	IN
60025	3584	20	a	a	DT
60025	3584	21	charcoal	charcoal	NN
60025	3584	22	furnace	furnace	NN
60025	3584	23	.	.	.
60025	3585	1	Put	put	VB
60025	3585	2	the	the	DT
60025	3585	3	walnuts	walnut	NNS
60025	3585	4	into	into	IN
60025	3585	5	the	the	DT
60025	3585	6	kettle	kettle	NN
60025	3585	7	,	,	,
60025	3585	8	cover	cover	VB
60025	3585	9	it	-PRON-	PRP
60025	3585	10	,	,	,
60025	3585	11	and	and	CC
60025	3585	12	let	let	VB
60025	3585	13	them	-PRON-	PRP
60025	3585	14	simmer	simmer	VB
60025	3585	15	(	(	-LRB-
60025	3585	16	but	but	CC
60025	3585	17	not	not	RB
60025	3585	18	boil	boil	VB
60025	3585	19	)	)	-RRB-
60025	3585	20	for	for	IN
60025	3585	21	about	about	RB
60025	3585	22	ten	ten	CD
60025	3585	23	minutes	minute	NNS
60025	3585	24	.	.	.
60025	3586	1	Then	then	RB
60025	3586	2	have	have	VBP
60025	3586	3	ready	ready	JJ
60025	3586	4	a	a	DT
60025	3586	5	vessel	vessel	NN
60025	3586	6	with	with	IN
60025	3586	7	cold	cold	JJ
60025	3586	8	spring	spring	NN
60025	3586	9	water	water	NN
60025	3586	10	and	and	CC
60025	3586	11	salt	salt	NN
60025	3586	12	,	,	,
60025	3586	13	and	and	CC
60025	3586	14	put	put	VBD
60025	3586	15	your	-PRON-	PRP$
60025	3586	16	nuts	nut	NNS
60025	3586	17	into	into	IN
60025	3586	18	it	-PRON-	PRP
60025	3586	19	,	,	,
60025	3586	20	taking	take	VBG
60025	3586	21	them	-PRON-	PRP
60025	3586	22	out	out	IN
60025	3586	23	of	of	IN
60025	3586	24	the	the	DT
60025	3586	25	kettle	kettle	NN
60025	3586	26	with	with	IN
60025	3586	27	a	a	DT
60025	3586	28	wooden	wooden	JJ
60025	3586	29	ladle	ladle	NN
60025	3586	30	.	.	.
60025	3587	1	Let	let	VB
60025	3587	2	them	-PRON-	PRP
60025	3587	3	stand	stand	VB
60025	3587	4	in	in	IN
60025	3587	5	the	the	DT
60025	3587	6	cold	cold	JJ
60025	3587	7	salt	salt	NN
60025	3587	8	and	and	CC
60025	3587	9	water	water	NN
60025	3587	10	for	for	IN
60025	3587	11	a	a	DT
60025	3587	12	quarter	quarter	NN
60025	3587	13	of	of	IN
60025	3587	14	an	an	DT
60025	3587	15	hour	hour	NN
60025	3587	16	,	,	,
60025	3587	17	with	with	IN
60025	3587	18	the	the	DT
60025	3587	19	board	board	NN
60025	3587	20	keeping	keep	VBG
60025	3587	21	them	-PRON-	PRP
60025	3587	22	down	down	RP
60025	3587	23	as	as	IN
60025	3587	24	before	before	RB
60025	3587	25	;	;	:
60025	3587	26	for	for	IN
60025	3587	27	if	if	IN
60025	3587	28	they	-PRON-	PRP
60025	3587	29	rise	rise	VBP
60025	3587	30	above	above	IN
60025	3587	31	the	the	DT
60025	3587	32	liquor	liquor	NN
60025	3587	33	,	,	,
60025	3587	34	or	or	CC
60025	3587	35	are	be	VBP
60025	3587	36	exposed	expose	VBN
60025	3587	37	to	to	IN
60025	3587	38	the	the	DT
60025	3587	39	air	air	NN
60025	3587	40	,	,	,
60025	3587	41	they	-PRON-	PRP
60025	3587	42	will	will	MD
60025	3587	43	be	be	VB
60025	3587	44	discoloured	discolour	VBN
60025	3587	45	.	.	.
60025	3588	1	Then	then	RB
60025	3588	2	take	take	VB
60025	3588	3	them	-PRON-	PRP
60025	3588	4	out	out	RP
60025	3588	5	,	,	,
60025	3588	6	and	and	CC
60025	3588	7	lay	lie	VBD
60025	3588	8	them	-PRON-	PRP
60025	3588	9	on	on	IN
60025	3588	10	a	a	DT
60025	3588	11	cloth	cloth	NN
60025	3588	12	covered	cover	VBN
60025	3588	13	with	with	IN
60025	3588	14	another	another	DT
60025	3588	15	,	,	,
60025	3588	16	till	till	IN
60025	3588	17	they	-PRON-	PRP
60025	3588	18	are	be	VBP
60025	3588	19	quite	quite	RB
60025	3588	20	dry	dry	JJ
60025	3588	21	.	.	.
60025	3589	1	Afterwards	afterwards	RB
60025	3589	2	rub	rub	VB
60025	3589	3	them	-PRON-	PRP
60025	3589	4	carefully	carefully	RB
60025	3589	5	with	with	IN
60025	3589	6	a	a	DT
60025	3589	7	soft	soft	JJ
60025	3589	8	flannel	flannel	NN
60025	3589	9	,	,	,
60025	3589	10	and	and	CC
60025	3589	11	put	put	VBD
60025	3589	12	them	-PRON-	PRP
60025	3589	13	into	into	IN
60025	3589	14	a	a	DT
60025	3589	15	stone	stone	NN
60025	3589	16	jar	jar	NN
60025	3589	17	;	;	,
60025	3589	18	laying	lay	VBG
60025	3589	19	among	among	IN
60025	3589	20	them	-PRON-	PRP
60025	3589	21	blades	blade	NNS
60025	3589	22	of	of	IN
60025	3589	23	mace	mace	NN
60025	3589	24	,	,	,
60025	3589	25	and	and	CC
60025	3589	26	sliced	slice	VBD
60025	3589	27	nutmeg	nutmeg	NN
60025	3589	28	,	,	,
60025	3589	29	but	but	CC
60025	3589	30	no	no	DT
60025	3589	31	dark	dark	JJ
60025	3589	32	-	-	HYPH
60025	3589	33	coloured	coloured	JJ
60025	3589	34	spice	spice	NN
60025	3589	35	.	.	.
60025	3590	1	Pour	pour	VB
60025	3590	2	over	over	IN
60025	3590	3	them	-PRON-	PRP
60025	3590	4	the	the	DT
60025	3590	5	very	very	RB
60025	3590	6	best	good	JJS
60025	3590	7	vinegar	vinegar	NN
60025	3590	8	,	,	,
60025	3590	9	and	and	CC
60025	3590	10	put	put	VBD
60025	3590	11	on	on	IN
60025	3590	12	the	the	DT
60025	3590	13	top	top	NN
60025	3590	14	a	a	DT
60025	3590	15	table	table	NN
60025	3590	16	-	-	HYPH
60025	3590	17	spoonful	spoonful	JJ
60025	3590	18	of	of	IN
60025	3590	19	sweet	sweet	JJ
60025	3590	20	oil	oil	NN
60025	3590	21	.	.	.
60025	3591	1	WALNUTS	WALNUTS	NNP
60025	3591	2	PICKLED	PICKLED	NNP
60025	3591	3	GREEN.--Gather	GREEN.--Gather	VBD
60025	3591	4	them	-PRON-	PRP
60025	3591	5	while	while	IN
60025	3591	6	the	the	DT
60025	3591	7	shells	shell	NNS
60025	3591	8	are	be	VBP
60025	3591	9	very	very	RB
60025	3591	10	soft	soft	JJ
60025	3591	11	,	,	,
60025	3591	12	and	and	CC
60025	3591	13	rub	rub	VB
60025	3591	14	them	-PRON-	PRP
60025	3591	15	all	all	DT
60025	3591	16	with	with	IN
60025	3591	17	a	a	DT
60025	3591	18	flannel	flannel	NN
60025	3591	19	.	.	.
60025	3592	1	Then	then	RB
60025	3592	2	wrap	wrap	VB
60025	3592	3	them	-PRON-	PRP
60025	3592	4	singly	singly	RB
60025	3592	5	in	in	IN
60025	3592	6	vine	vine	NN
60025	3592	7	leaves	leave	NNS
60025	3592	8	,	,	,
60025	3592	9	lay	lie	VBD
60025	3592	10	a	a	DT
60025	3592	11	few	few	JJ
60025	3592	12	vine	vine	NN
60025	3592	13	leaves	leave	NNS
60025	3592	14	on	on	IN
60025	3592	15	the	the	DT
60025	3592	16	bottom	bottom	NN
60025	3592	17	of	of	IN
60025	3592	18	a	a	DT
60025	3592	19	large	large	JJ
60025	3592	20	stone	stone	NN
60025	3592	21	jar	jar	NN
60025	3592	22	,	,	,
60025	3592	23	put	put	VBN
60025	3592	24	in	in	IN
60025	3592	25	the	the	DT
60025	3592	26	walnuts	walnut	NNS
60025	3592	27	,	,	,
60025	3592	28	(	(	-LRB-
60025	3592	29	seeing	see	VBG
60025	3592	30	that	that	IN
60025	3592	31	each	each	DT
60025	3592	32	of	of	IN
60025	3592	33	them	-PRON-	PRP
60025	3592	34	is	be	VBZ
60025	3592	35	well	well	RB
60025	3592	36	wrapped	wrap	VBN
60025	3592	37	up	up	RP
60025	3592	38	so	so	RB
60025	3592	39	as	as	IN
60025	3592	40	not	not	RB
60025	3592	41	to	to	TO
60025	3592	42	touch	touch	VB
60025	3592	43	one	one	NN
60025	3592	44	another	another	DT
60025	3592	45	,	,	,
60025	3592	46	)	)	-RRB-
60025	3592	47	and	and	CC
60025	3592	48	cover	cover	VB
60025	3592	49	them	-PRON-	PRP
60025	3592	50	with	with	IN
60025	3592	51	a	a	DT
60025	3592	52	thick	thick	JJ
60025	3592	53	layer	layer	NN
60025	3592	54	of	of	IN
60025	3592	55	leaves	leave	NNS
60025	3592	56	.	.	.
60025	3593	1	Fill	fill	VB
60025	3593	2	up	up	RP
60025	3593	3	the	the	DT
60025	3593	4	jar	jar	NN
60025	3593	5	with	with	IN
60025	3593	6	strong	strong	JJ
60025	3593	7	vinegar	vinegar	NN
60025	3593	8	,	,	,
60025	3593	9	cover	cover	VB
60025	3593	10	it	-PRON-	PRP
60025	3593	11	closely	closely	RB
60025	3593	12	,	,	,
60025	3593	13	and	and	CC
60025	3593	14	let	let	VB
60025	3593	15	it	-PRON-	PRP
60025	3593	16	stand	stand	VB
60025	3593	17	three	three	CD
60025	3593	18	weeks	week	NNS
60025	3593	19	.	.	.
60025	3594	1	Then	then	RB
60025	3594	2	pour	pour	VB
60025	3594	3	off	off	RP
60025	3594	4	the	the	DT
60025	3594	5	vinegar	vinegar	NN
60025	3594	6	,	,	,
60025	3594	7	take	take	VB
60025	3594	8	out	out	RP
60025	3594	9	the	the	DT
60025	3594	10	walnuts	walnut	NNS
60025	3594	11	,	,	,
60025	3594	12	renew	renew	VB
60025	3594	13	all	all	PDT
60025	3594	14	the	the	DT
60025	3594	15	vine	vine	NN
60025	3594	16	leaves	leave	NNS
60025	3594	17	,	,	,
60025	3594	18	fill	fill	VB
60025	3594	19	up	up	RP
60025	3594	20	with	with	IN
60025	3594	21	fresh	fresh	JJ
60025	3594	22	vinegar	vinegar	NN
60025	3594	23	,	,	,
60025	3594	24	and	and	CC
60025	3594	25	let	let	VB
60025	3594	26	them	-PRON-	PRP
60025	3594	27	stand	stand	VB
60025	3594	28	three	three	CD
60025	3594	29	weeks	week	NNS
60025	3594	30	longer	long	RBR
60025	3594	31	.	.	.
60025	3595	1	Then	then	RB
60025	3595	2	again	again	RB
60025	3595	3	pour	pour	VB
60025	3595	4	off	off	RP
60025	3595	5	the	the	DT
60025	3595	6	vinegar	vinegar	NN
60025	3595	7	,	,	,
60025	3595	8	and	and	CC
60025	3595	9	renew	renew	VB
60025	3595	10	the	the	DT
60025	3595	11	vine	vine	NN
60025	3595	12	leaves	leave	VBZ
60025	3595	13	.	.	.
60025	3596	1	This	this	DT
60025	3596	2	time	time	NN
60025	3596	3	take	take	VBP
60025	3596	4	the	the	DT
60025	3596	5	best	good	JJS
60025	3596	6	cider	cider	NN
60025	3596	7	vinegar	vinegar	NN
60025	3596	8	;	;	,
60025	3596	9	put	put	VB
60025	3596	10	salt	salt	NN
60025	3596	11	in	in	IN
60025	3596	12	it	-PRON-	PRP
60025	3596	13	till	till	IN
60025	3596	14	it	-PRON-	PRP
60025	3596	15	will	will	MD
60025	3596	16	bear	bear	VB
60025	3596	17	an	an	DT
60025	3596	18	egg	egg	NN
60025	3596	19	and	and	CC
60025	3596	20	add	add	VB
60025	3596	21	to	to	IN
60025	3596	22	it	-PRON-	PRP
60025	3596	23	mace	mace	NN
60025	3596	24	,	,	,
60025	3596	25	sliced	sliced	JJ
60025	3596	26	nutmeg	nutmeg	NN
60025	3596	27	,	,	,
60025	3596	28	and	and	CC
60025	3596	29	scraped	scrape	VBN
60025	3596	30	horse	horse	NN
60025	3596	31	-	-	HYPH
60025	3596	32	radish	radish	NN
60025	3596	33	,	,	,
60025	3596	34	in	in	IN
60025	3596	35	the	the	DT
60025	3596	36	proportion	proportion	NN
60025	3596	37	of	of	IN
60025	3596	38	an	an	DT
60025	3596	39	ounce	ounce	NN
60025	3596	40	of	of	IN
60025	3596	41	each	each	DT
60025	3596	42	and	and	CC
60025	3596	43	a	a	DT
60025	3596	44	gallon	gallon	NN
60025	3596	45	of	of	IN
60025	3596	46	vinegar	vinegar	NN
60025	3596	47	to	to	IN
60025	3596	48	a	a	DT
60025	3596	49	hundred	hundred	CD
60025	3596	50	walnuts	walnut	NNS
60025	3596	51	.	.	.
60025	3597	1	Boil	Boil	NNP
60025	3597	2	the	the	DT
60025	3597	3	spice	spice	NN
60025	3597	4	and	and	CC
60025	3597	5	vinegar	vinegar	VB
60025	3597	6	about	about	RB
60025	3597	7	ten	ten	CD
60025	3597	8	minutes	minute	NNS
60025	3597	9	,	,	,
60025	3597	10	and	and	CC
60025	3597	11	then	then	RB
60025	3597	12	pour	pour	VB
60025	3597	13	it	-PRON-	PRP
60025	3597	14	,	,	,
60025	3597	15	hot	hot	JJ
60025	3597	16	on	on	IN
60025	3597	17	the	the	DT
60025	3597	18	walnuts	walnut	NNS
60025	3597	19	.	.	.
60025	3598	1	Cover	cover	VB
60025	3598	2	the	the	DT
60025	3598	3	jar	jar	NN
60025	3598	4	closely	closely	RB
60025	3598	5	with	with	IN
60025	3598	6	a	a	DT
60025	3598	7	cork	cork	NN
60025	3598	8	and	and	CC
60025	3598	9	leather	leather	NN
60025	3598	10	,	,	,
60025	3598	11	and	and	CC
60025	3598	12	set	set	VBD
60025	3598	13	it	-PRON-	PRP
60025	3598	14	away	away	RB
60025	3598	15	,	,	,
60025	3598	16	leaving	leave	VBG
60025	3598	17	the	the	DT
60025	3598	18	vine	vine	NN
60025	3598	19	leaves	leave	VBZ
60025	3598	20	with	with	IN
60025	3598	21	the	the	DT
60025	3598	22	walnuts	walnut	NNS
60025	3598	23	.	.	.
60025	3599	1	When	when	WRB
60025	3599	2	you	-PRON-	PRP
60025	3599	3	take	take	VBP
60025	3599	4	any	any	DT
60025	3599	5	out	out	RP
60025	3599	6	for	for	IN
60025	3599	7	use	use	NN
60025	3599	8	,	,	,
60025	3599	9	disturb	disturb	VB
60025	3599	10	the	the	DT
60025	3599	11	others	other	NNS
60025	3599	12	as	as	RB
60025	3599	13	little	little	JJ
60025	3599	14	as	as	IN
60025	3599	15	possible	possible	JJ
60025	3599	16	,	,	,
60025	3599	17	and	and	CC
60025	3599	18	do	do	VBP
60025	3599	19	not	not	RB
60025	3599	20	put	put	VB
60025	3599	21	back	back	RB
60025	3599	22	again	again	RB
60025	3599	23	any	any	DT
60025	3599	24	that	that	DT
60025	3599	25	may	may	MD
60025	3599	26	be	be	VB
60025	3599	27	left	leave	VBN
60025	3599	28	.	.	.
60025	3600	1	You	-PRON-	PRP
60025	3600	2	may	may	MD
60025	3600	3	pickle	pickle	VB
60025	3600	4	butternuts	butternut	NNS
60025	3600	5	green	green	JJ
60025	3600	6	in	in	IN
60025	3600	7	the	the	DT
60025	3600	8	same	same	JJ
60025	3600	9	manner	manner	NN
60025	3600	10	.	.	.
60025	3601	1	TO	to	IN
60025	3601	2	PICKLE	PICKLE	NNP
60025	3601	3	ONIONS	onion	NNS
60025	3601	4	.	.	.
60025	3602	1	Take	take	VB
60025	3602	2	very	very	RB
60025	3602	3	small	small	JJ
60025	3602	4	onions	onion	NNS
60025	3602	5	,	,	,
60025	3602	6	and	and	CC
60025	3602	7	with	with	IN
60025	3602	8	a	a	DT
60025	3602	9	sharp	sharp	JJ
60025	3602	10	knife	knife	NN
60025	3602	11	cut	cut	VBN
60025	3602	12	off	off	RP
60025	3602	13	the	the	DT
60025	3602	14	stems	stem	NNS
60025	3602	15	as	as	RB
60025	3602	16	close	close	RB
60025	3602	17	as	as	IN
60025	3602	18	possible	possible	JJ
60025	3602	19	,	,	,
60025	3602	20	and	and	CC
60025	3602	21	peel	peel	VB
60025	3602	22	off	off	RP
60025	3602	23	the	the	DT
60025	3602	24	outer	outer	JJ
60025	3602	25	skin	skin	NN
60025	3602	26	.	.	.
60025	3603	1	Then	then	RB
60025	3603	2	put	put	VB
60025	3603	3	them	-PRON-	PRP
60025	3603	4	into	into	IN
60025	3603	5	salt	salt	NN
60025	3603	6	and	and	CC
60025	3603	7	water	water	NN
60025	3603	8	,	,	,
60025	3603	9	and	and	CC
60025	3603	10	let	let	VB
60025	3603	11	them	-PRON-	PRP
60025	3603	12	stand	stand	VB
60025	3603	13	in	in	IN
60025	3603	14	the	the	DT
60025	3603	15	brine	brine	NN
60025	3603	16	for	for	IN
60025	3603	17	six	six	CD
60025	3603	18	days	day	NNS
60025	3603	19	;	;	:
60025	3603	20	stirring	stir	VBG
60025	3603	21	them	-PRON-	PRP
60025	3603	22	daily	daily	RB
60025	3603	23	,	,	,
60025	3603	24	and	and	CC
60025	3603	25	changing	change	VBG
60025	3603	26	the	the	DT
60025	3603	27	salt	salt	NN
60025	3603	28	and	and	CC
60025	3603	29	water	water	NN
60025	3603	30	every	every	DT
60025	3603	31	two	two	CD
60025	3603	32	days	day	NNS
60025	3603	33	.	.	.
60025	3604	1	See	see	VB
60025	3604	2	that	that	IN
60025	3604	3	they	-PRON-	PRP
60025	3604	4	are	be	VBP
60025	3604	5	closely	closely	RB
60025	3604	6	covered	cover	VBN
60025	3604	7	.	.	.
60025	3605	1	Then	then	RB
60025	3605	2	put	put	VB
60025	3605	3	the	the	DT
60025	3605	4	onions	onion	NNS
60025	3605	5	into	into	IN
60025	3605	6	jars	jar	NNS
60025	3605	7	,	,	,
60025	3605	8	and	and	CC
60025	3605	9	give	give	VB
60025	3605	10	them	-PRON-	PRP
60025	3605	11	a	a	DT
60025	3605	12	scald	scald	NN
60025	3605	13	in	in	IN
60025	3605	14	boiling	boil	VBG
60025	3605	15	salt	salt	NN
60025	3605	16	and	and	CC
60025	3605	17	water	water	NN
60025	3605	18	.	.	.
60025	3606	1	Let	let	VB
60025	3606	2	them	-PRON-	PRP
60025	3606	3	stand	stand	VB
60025	3606	4	till	till	IN
60025	3606	5	they	-PRON-	PRP
60025	3606	6	are	be	VBP
60025	3606	7	cold	cold	JJ
60025	3606	8	:	:	:
60025	3606	9	then	then	RB
60025	3606	10	drain	drain	VB
60025	3606	11	them	-PRON-	PRP
60025	3606	12	on	on	IN
60025	3606	13	a	a	DT
60025	3606	14	sieve	sieve	NN
60025	3606	15	,	,	,
60025	3606	16	wipe	wipe	VB
60025	3606	17	them	-PRON-	PRP
60025	3606	18	,	,	,
60025	3606	19	stick	stick	VBP
60025	3606	20	a	a	DT
60025	3606	21	clove	clove	NN
60025	3606	22	in	in	IN
60025	3606	23	the	the	DT
60025	3606	24	top	top	NN
60025	3606	25	of	of	IN
60025	3606	26	each	each	DT
60025	3606	27	,	,	,
60025	3606	28	and	and	CC
60025	3606	29	put	put	VBD
60025	3606	30	them	-PRON-	PRP
60025	3606	31	into	into	IN
60025	3606	32	wide	wide	JJ
60025	3606	33	-	-	HYPH
60025	3606	34	mouthed	mouthed	JJ
60025	3606	35	bottles	bottle	NNS
60025	3606	36	;	;	,
60025	3606	37	dispersing	disperse	VBG
60025	3606	38	among	among	IN
60025	3606	39	them	-PRON-	PRP
60025	3606	40	some	some	DT
60025	3606	41	blades	blade	NNS
60025	3606	42	of	of	IN
60025	3606	43	mace	mace	NN
60025	3606	44	and	and	CC
60025	3606	45	slices	slice	NNS
60025	3606	46	of	of	IN
60025	3606	47	ginger	ginger	NN
60025	3606	48	or	or	CC
60025	3606	49	nutmeg	nutmeg	NN
60025	3606	50	.	.	.
60025	3607	1	Fill	fill	VB
60025	3607	2	up	up	RP
60025	3607	3	the	the	DT
60025	3607	4	bottles	bottle	NNS
60025	3607	5	with	with	IN
60025	3607	6	the	the	DT
60025	3607	7	best	good	JJS
60025	3607	8	cider	cider	NN
60025	3607	9	vinegar	vinegar	NN
60025	3607	10	,	,	,
60025	3607	11	and	and	CC
60025	3607	12	put	put	VBD
60025	3607	13	at	at	IN
60025	3607	14	the	the	DT
60025	3607	15	top	top	NN
60025	3607	16	a	a	DT
60025	3607	17	large	large	JJ
60025	3607	18	spoonful	spoonful	NN
60025	3607	19	of	of	IN
60025	3607	20	salad	salad	NN
60025	3607	21	oil	oil	NN
60025	3607	22	.	.	.
60025	3608	1	Cork	cork	NN
60025	3608	2	the	the	DT
60025	3608	3	bottles	bottle	NNS
60025	3608	4	well	well	RB
60025	3608	5	.	.	.
60025	3609	1	ONIONS	onions	JJ
60025	3609	2	PICKLED	pickle	VBD
60025	3609	3	WHITE.--Peel	white.--peel	VBP
60025	3609	4	some	some	DT
60025	3609	5	very	very	RB
60025	3609	6	small	small	JJ
60025	3609	7	white	white	JJ
60025	3609	8	onions	onion	NNS
60025	3609	9	,	,	,
60025	3609	10	and	and	CC
60025	3609	11	lay	lie	VBD
60025	3609	12	them	-PRON-	PRP
60025	3609	13	for	for	IN
60025	3609	14	three	three	CD
60025	3609	15	days	day	NNS
60025	3609	16	in	in	IN
60025	3609	17	salt	salt	NN
60025	3609	18	and	and	CC
60025	3609	19	water	water	NN
60025	3609	20	,	,	,
60025	3609	21	changing	change	VBG
60025	3609	22	the	the	DT
60025	3609	23	water	water	NN
60025	3609	24	every	every	DT
60025	3609	25	day	day	NN
60025	3609	26	.	.	.
60025	3610	1	Then	then	RB
60025	3610	2	wipe	wipe	VB
60025	3610	3	them	-PRON-	PRP
60025	3610	4	,	,	,
60025	3610	5	and	and	CC
60025	3610	6	put	put	VBD
60025	3610	7	them	-PRON-	PRP
60025	3610	8	into	into	IN
60025	3610	9	a	a	DT
60025	3610	10	porcelain	porcelain	NN
60025	3610	11	kettle	kettle	NN
60025	3610	12	with	with	IN
60025	3610	13	equal	equal	JJ
60025	3610	14	quantities	quantity	NNS
60025	3610	15	of	of	IN
60025	3610	16	milk	milk	NN
60025	3610	17	and	and	CC
60025	3610	18	water	water	NN
60025	3610	19	,	,	,
60025	3610	20	sufficient	sufficient	JJ
60025	3610	21	to	to	TO
60025	3610	22	cover	cover	VB
60025	3610	23	them	-PRON-	PRP
60025	3610	24	well	well	RB
60025	3610	25	.	.	.
60025	3611	1	Simmer	simmer	VB
60025	3611	2	them	-PRON-	PRP
60025	3611	3	over	over	IN
60025	3611	4	a	a	DT
60025	3611	5	slow	slow	JJ
60025	3611	6	fire	fire	NN
60025	3611	7	,	,	,
60025	3611	8	but	but	CC
60025	3611	9	when	when	WRB
60025	3611	10	just	just	RB
60025	3611	11	ready	ready	JJ
60025	3611	12	to	to	TO
60025	3611	13	boil	boil	VB
60025	3611	14	take	take	VB
60025	3611	15	them	-PRON-	PRP
60025	3611	16	off	off	RP
60025	3611	17	,	,	,
60025	3611	18	and	and	CC
60025	3611	19	drain	drain	VB
60025	3611	20	and	and	CC
60025	3611	21	dry	dry	VB
60025	3611	22	them	-PRON-	PRP
60025	3611	23	,	,	,
60025	3611	24	and	and	CC
60025	3611	25	put	put	VBD
60025	3611	26	them	-PRON-	PRP
60025	3611	27	into	into	IN
60025	3611	28	wide	wide	JJ
60025	3611	29	-	-	HYPH
60025	3611	30	mouthed	mouthed	JJ
60025	3611	31	glass	glass	NN
60025	3611	32	bottles	bottle	NNS
60025	3611	33	;	;	,
60025	3611	34	interspersing	intersperse	VBG
60025	3611	35	them	-PRON-	PRP
60025	3611	36	with	with	IN
60025	3611	37	blades	blade	NNS
60025	3611	38	of	of	IN
60025	3611	39	mace	mace	NN
60025	3611	40	.	.	.
60025	3612	1	Boil	boil	VB
60025	3612	2	a	a	DT
60025	3612	3	sufficient	sufficient	JJ
60025	3612	4	quantity	quantity	NN
60025	3612	5	of	of	IN
60025	3612	6	the	the	DT
60025	3612	7	best	good	JJS
60025	3612	8	cider	cider	NN
60025	3612	9	vinegar	vinegar	NN
60025	3612	10	to	to	TO
60025	3612	11	cover	cover	VB
60025	3612	12	them	-PRON-	PRP
60025	3612	13	and	and	CC
60025	3612	14	fill	fill	VB
60025	3612	15	up	up	RP
60025	3612	16	the	the	DT
60025	3612	17	bottles	bottle	NNS
60025	3612	18	,	,	,
60025	3612	19	adding	add	VBG
60025	3612	20	to	to	IN
60025	3612	21	it	-PRON-	PRP
60025	3612	22	a	a	DT
60025	3612	23	little	little	JJ
60025	3612	24	salt	salt	NN
60025	3612	25	;	;	:
60025	3612	26	and	and	CC
60025	3612	27	when	when	WRB
60025	3612	28	it	-PRON-	PRP
60025	3612	29	is	be	VBZ
60025	3612	30	cold	cold	JJ
60025	3612	31	,	,	,
60025	3612	32	pour	pour	VB
60025	3612	33	it	-PRON-	PRP
60025	3612	34	into	into	IN
60025	3612	35	the	the	DT
60025	3612	36	bottles	bottle	NNS
60025	3612	37	of	of	IN
60025	3612	38	onions	onion	NNS
60025	3612	39	.	.	.
60025	3613	1	At	at	IN
60025	3613	2	the	the	DT
60025	3613	3	top	top	NN
60025	3613	4	of	of	IN
60025	3613	5	each	each	DT
60025	3613	6	bottle	bottle	NN
60025	3613	7	put	put	VBD
60025	3613	8	a	a	DT
60025	3613	9	spoonful	spoonful	JJ
60025	3613	10	of	of	IN
60025	3613	11	sweet	sweet	JJ
60025	3613	12	oil	oil	NN
60025	3613	13	.	.	.
60025	3614	1	Set	set	VB
60025	3614	2	them	-PRON-	PRP
60025	3614	3	away	away	RB
60025	3614	4	closely	closely	RB
60025	3614	5	corked	cork	VBN
60025	3614	6	.	.	.
60025	3615	1	TO	to	IN
60025	3615	2	PICKLE	PICKLE	NNP
60025	3615	3	MUSHROOMS	MUSHROOMS	NNP
60025	3615	4	WHITE	WHITE	NNP
60025	3615	5	.	.	.
60025	3616	1	Take	take	VB
60025	3616	2	small	small	JJ
60025	3616	3	fresh	fresh	RB
60025	3616	4	-	-	HYPH
60025	3616	5	gathered	gather	VBN
60025	3616	6	button	button	NN
60025	3616	7	mushrooms	mushroom	NNS
60025	3616	8	,	,	,
60025	3616	9	peel	peel	VB
60025	3616	10	them	-PRON-	PRP
60025	3616	11	carefully	carefully	RB
60025	3616	12	with	with	IN
60025	3616	13	a	a	DT
60025	3616	14	penknife	penknife	NN
60025	3616	15	,	,	,
60025	3616	16	and	and	CC
60025	3616	17	cut	cut	VBD
60025	3616	18	off	off	RP
60025	3616	19	the	the	DT
60025	3616	20	stems	stem	NNS
60025	3616	21	;	;	:
60025	3616	22	throwing	throw	VBG
60025	3616	23	the	the	DT
60025	3616	24	mushrooms	mushroom	NNS
60025	3616	25	into	into	IN
60025	3616	26	salt	salt	NN
60025	3616	27	and	and	CC
60025	3616	28	water	water	NN
60025	3616	29	as	as	IN
60025	3616	30	you	-PRON-	PRP
60025	3616	31	do	do	VBP
60025	3616	32	them	-PRON-	PRP
60025	3616	33	.	.	.
60025	3617	1	Then	then	RB
60025	3617	2	put	put	VB
60025	3617	3	them	-PRON-	PRP
60025	3617	4	into	into	IN
60025	3617	5	a	a	DT
60025	3617	6	porcelain	porcelain	NN
60025	3617	7	skillet	skillet	NN
60025	3617	8	of	of	IN
60025	3617	9	fresh	fresh	JJ
60025	3617	10	water	water	NN
60025	3617	11	,	,	,
60025	3617	12	cover	cover	VB
60025	3617	13	it	-PRON-	PRP
60025	3617	14	closely	closely	RB
60025	3617	15	,	,	,
60025	3617	16	and	and	CC
60025	3617	17	set	set	VBD
60025	3617	18	it	-PRON-	PRP
60025	3617	19	over	over	IN
60025	3617	20	a	a	DT
60025	3617	21	quick	quick	JJ
60025	3617	22	fire	fire	NN
60025	3617	23	.	.	.
60025	3618	1	Boil	boil	VB
60025	3618	2	it	-PRON-	PRP
60025	3618	3	as	as	RB
60025	3618	4	fast	fast	RB
60025	3618	5	as	as	IN
60025	3618	6	possible	possible	JJ
60025	3618	7	for	for	IN
60025	3618	8	seven	seven	CD
60025	3618	9	or	or	CC
60025	3618	10	eight	eight	CD
60025	3618	11	minutes	minute	NNS
60025	3618	12	,	,	,
60025	3618	13	not	not	RB
60025	3618	14	more	more	JJR
60025	3618	15	.	.	.
60025	3619	1	Take	take	VB
60025	3619	2	out	out	RP
60025	3619	3	the	the	DT
60025	3619	4	mushrooms	mushroom	NNS
60025	3619	5	,	,	,
60025	3619	6	drain	drain	VB
60025	3619	7	them	-PRON-	PRP
60025	3619	8	,	,	,
60025	3619	9	and	and	CC
60025	3619	10	spread	spread	VBD
60025	3619	11	them	-PRON-	PRP
60025	3619	12	on	on	IN
60025	3619	13	a	a	DT
60025	3619	14	clean	clean	JJ
60025	3619	15	board	board	NN
60025	3619	16	,	,	,
60025	3619	17	with	with	IN
60025	3619	18	the	the	DT
60025	3619	19	bottom	bottom	NN
60025	3619	20	or	or	CC
60025	3619	21	hollow	hollow	JJ
60025	3619	22	side	side	NN
60025	3619	23	of	of	IN
60025	3619	24	each	each	DT
60025	3619	25	mushroom	mushroom	NN
60025	3619	26	turned	turn	VBD
60025	3619	27	downwards	downwards	RB
60025	3619	28	.	.	.
60025	3620	1	Do	do	VB
60025	3620	2	this	this	DT
60025	3620	3	as	as	RB
60025	3620	4	quickly	quickly	RB
60025	3620	5	as	as	IN
60025	3620	6	possible	possible	JJ
60025	3620	7	,	,	,
60025	3620	8	and	and	CC
60025	3620	9	immediately	immediately	RB
60025	3620	10	,	,	,
60025	3620	11	while	while	IN
60025	3620	12	they	-PRON-	PRP
60025	3620	13	are	be	VBP
60025	3620	14	hot	hot	JJ
60025	3620	15	,	,	,
60025	3620	16	sprinkle	sprinkle	VB
60025	3620	17	them	-PRON-	PRP
60025	3620	18	over	over	RP
60025	3620	19	with	with	IN
60025	3620	20	salt	salt	NN
60025	3620	21	.	.	.
60025	3621	1	When	when	WRB
60025	3621	2	they	-PRON-	PRP
60025	3621	3	are	be	VBP
60025	3621	4	cold	cold	JJ
60025	3621	5	,	,	,
60025	3621	6	put	put	VB
60025	3621	7	them	-PRON-	PRP
60025	3621	8	into	into	IN
60025	3621	9	a	a	DT
60025	3621	10	glass	glass	NN
60025	3621	11	jar	jar	NN
60025	3621	12	with	with	IN
60025	3621	13	slight	slight	JJ
60025	3621	14	layers	layer	NNS
60025	3621	15	of	of	IN
60025	3621	16	mace	mace	NN
60025	3621	17	and	and	CC
60025	3621	18	sliced	sliced	JJ
60025	3621	19	ginger	ginger	NN
60025	3621	20	.	.	.
60025	3622	1	Fill	fill	VB
60025	3622	2	up	up	RP
60025	3622	3	the	the	DT
60025	3622	4	jar	jar	NN
60025	3622	5	with	with	IN
60025	3622	6	cold	cold	JJ
60025	3622	7	cider	cider	NN
60025	3622	8	vinegar	vinegar	NN
60025	3622	9	.	.	.
60025	3623	1	Put	put	VB
60025	3623	2	a	a	DT
60025	3623	3	spoonful	spoonful	NN
60025	3623	4	of	of	IN
60025	3623	5	sweet	sweet	JJ
60025	3623	6	oil	oil	NN
60025	3623	7	on	on	IN
60025	3623	8	the	the	DT
60025	3623	9	top	top	NN
60025	3623	10	of	of	IN
60025	3623	11	each	each	DT
60025	3623	12	jar	jar	NN
60025	3623	13	,	,	,
60025	3623	14	and	and	CC
60025	3623	15	cork	cork	VB
60025	3623	16	it	-PRON-	PRP
60025	3623	17	closely	closely	RB
60025	3623	18	.	.	.
60025	3624	1	MUSHROOMS	MUSHROOMS	NNP
60025	3624	2	PICKLED	pickle	VBD
60025	3624	3	BROWN.--Take	brown.--take	VBP
60025	3624	4	a	a	DT
60025	3624	5	quart	quart	NN
60025	3624	6	of	of	IN
60025	3624	7	large	large	JJ
60025	3624	8	mushrooms	mushroom	NNS
60025	3624	9	and	and	CC
60025	3624	10	(	(	-LRB-
60025	3624	11	having	have	VBG
60025	3624	12	trimmed	trim	VBN
60025	3624	13	off	off	RP
60025	3624	14	the	the	DT
60025	3624	15	stalks	stalk	NNS
60025	3624	16	)	)	-RRB-
60025	3624	17	rub	rub	VB
60025	3624	18	them	-PRON-	PRP
60025	3624	19	with	with	IN
60025	3624	20	a	a	DT
60025	3624	21	flannel	flannel	NN
60025	3624	22	cloth	cloth	NN
60025	3624	23	dipped	dip	VBN
60025	3624	24	in	in	IN
60025	3624	25	salt	salt	NN
60025	3624	26	.	.	.
60025	3625	1	Then	then	RB
60025	3625	2	lay	lay	VB
60025	3625	3	them	-PRON-	PRP
60025	3625	4	in	in	IN
60025	3625	5	a	a	DT
60025	3625	6	pan	pan	NN
60025	3625	7	of	of	IN
60025	3625	8	allegar	allegar	JJ
60025	3625	9	or	or	CC
60025	3625	10	ale	ale	NN
60025	3625	11	vinegar	vinegar	NN
60025	3625	12	,	,	,
60025	3625	13	for	for	IN
60025	3625	14	a	a	DT
60025	3625	15	quarter	quarter	NN
60025	3625	16	of	of	IN
60025	3625	17	an	an	DT
60025	3625	18	hour	hour	NN
60025	3625	19	,	,	,
60025	3625	20	and	and	CC
60025	3625	21	wash	wash	VB
60025	3625	22	them	-PRON-	PRP
60025	3625	23	about	about	IN
60025	3625	24	in	in	IN
60025	3625	25	it	-PRON-	PRP
60025	3625	26	.	.	.
60025	3626	1	Then	then	RB
60025	3626	2	put	put	VB
60025	3626	3	them	-PRON-	PRP
60025	3626	4	into	into	IN
60025	3626	5	a	a	DT
60025	3626	6	sauce	sauce	NN
60025	3626	7	-	-	HYPH
60025	3626	8	pan	pan	NN
60025	3626	9	with	with	IN
60025	3626	10	a	a	DT
60025	3626	11	quart	quart	NN
60025	3626	12	of	of	IN
60025	3626	13	allegar	allegar	NNP
60025	3626	14	,	,	,
60025	3626	15	a	a	DT
60025	3626	16	quarter	quarter	NN
60025	3626	17	of	of	IN
60025	3626	18	an	an	DT
60025	3626	19	ounce	ounce	NN
60025	3626	20	of	of	IN
60025	3626	21	cloves	clove	NNS
60025	3626	22	,	,	,
60025	3626	23	the	the	DT
60025	3626	24	same	same	JJ
60025	3626	25	of	of	IN
60025	3626	26	allspice	allspice	NN
60025	3626	27	and	and	CC
60025	3626	28	whole	whole	JJ
60025	3626	29	pepper	pepper	NN
60025	3626	30	,	,	,
60025	3626	31	and	and	CC
60025	3626	32	a	a	DT
60025	3626	33	tea	tea	NN
60025	3626	34	-	-	HYPH
60025	3626	35	spoonful	spoonful	JJ
60025	3626	36	of	of	IN
60025	3626	37	salt	salt	NN
60025	3626	38	.	.	.
60025	3627	1	Set	Set	VBN
60025	3627	2	the	the	DT
60025	3627	3	pan	pan	NN
60025	3627	4	over	over	IN
60025	3627	5	coals	coal	NNS
60025	3627	6	,	,	,
60025	3627	7	and	and	CC
60025	3627	8	let	let	VB
60025	3627	9	the	the	DT
60025	3627	10	mushrooms	mushroom	NNS
60025	3627	11	stew	stew	VB
60025	3627	12	slowly	slowly	RB
60025	3627	13	for	for	IN
60025	3627	14	ten	ten	CD
60025	3627	15	minutes	minute	NNS
60025	3627	16	,	,	,
60025	3627	17	keeping	keep	VBG
60025	3627	18	the	the	DT
60025	3627	19	pan	pan	NN
60025	3627	20	well	well	RB
60025	3627	21	covered	cover	VBN
60025	3627	22	.	.	.
60025	3628	1	Then	then	RB
60025	3628	2	take	take	VB
60025	3628	3	them	-PRON-	PRP
60025	3628	4	off	off	RP
60025	3628	5	,	,	,
60025	3628	6	let	let	VB
60025	3628	7	them	-PRON-	PRP
60025	3628	8	get	get	VB
60025	3628	9	cold	cold	JJ
60025	3628	10	by	by	IN
60025	3628	11	degrees	degree	NNS
60025	3628	12	,	,	,
60025	3628	13	and	and	CC
60025	3628	14	put	put	VBD
60025	3628	15	them	-PRON-	PRP
60025	3628	16	into	into	IN
60025	3628	17	small	small	JJ
60025	3628	18	bottles	bottle	NNS
60025	3628	19	with	with	IN
60025	3628	20	the	the	DT
60025	3628	21	allegar	allegar	NN
60025	3628	22	strained	strain	VBN
60025	3628	23	from	from	IN
60025	3628	24	the	the	DT
60025	3628	25	spice	spice	NN
60025	3628	26	and	and	CC
60025	3628	27	poured	pour	VBD
60025	3628	28	upon	upon	IN
60025	3628	29	them	-PRON-	PRP
60025	3628	30	.	.	.
60025	3629	1	It	-PRON-	PRP
60025	3629	2	will	will	MD
60025	3629	3	be	be	VB
60025	3629	4	prudent	prudent	JJ
60025	3629	5	to	to	TO
60025	3629	6	boil	boil	VB
60025	3629	7	an	an	DT
60025	3629	8	onion	onion	NN
60025	3629	9	with	with	IN
60025	3629	10	the	the	DT
60025	3629	11	mushrooms	mushroom	NNS
60025	3629	12	,	,	,
60025	3629	13	and	and	CC
60025	3629	14	if	if	IN
60025	3629	15	it	-PRON-	PRP
60025	3629	16	turns	turn	VBZ
60025	3629	17	black	black	JJ
60025	3629	18	or	or	CC
60025	3629	19	blueish	blueish	NN
60025	3629	20	,	,	,
60025	3629	21	you	-PRON-	PRP
60025	3629	22	may	may	MD
60025	3629	23	infer	infer	VB
60025	3629	24	that	that	IN
60025	3629	25	there	there	EX
60025	3629	26	is	be	VBZ
60025	3629	27	a	a	DT
60025	3629	28	poisonous	poisonous	JJ
60025	3629	29	one	one	NN
60025	3629	30	among	among	IN
60025	3629	31	them	-PRON-	PRP
60025	3629	32	;	;	:
60025	3629	33	and	and	CC
60025	3629	34	they	-PRON-	PRP
60025	3629	35	should	should	MD
60025	3629	36	therefore	therefore	RB
60025	3629	37	be	be	VB
60025	3629	38	thrown	throw	VBN
60025	3629	39	away	away	RB
60025	3629	40	.	.	.
60025	3630	1	Stir	stir	VB
60025	3630	2	them	-PRON-	PRP
60025	3630	3	for	for	IN
60025	3630	4	the	the	DT
60025	3630	5	same	same	JJ
60025	3630	6	reason	reason	NN
60025	3630	7	,	,	,
60025	3630	8	with	with	IN
60025	3630	9	a	a	DT
60025	3630	10	silver	silver	JJ
60025	3630	11	spoon	spoon	NN
60025	3630	12	.	.	.
60025	3631	1	TO	to	IN
60025	3631	2	PICKLE	PICKLE	NNP
60025	3631	3	TOMATAS	TOMATAS	NNP
60025	3631	4	.	.	.
60025	3632	1	Take	take	VB
60025	3632	2	a	a	DT
60025	3632	3	peck	peck	NN
60025	3632	4	of	of	IN
60025	3632	5	tomatas	tomatas	NN
60025	3632	6	,	,	,
60025	3632	7	(	(	-LRB-
60025	3632	8	the	the	DT
60025	3632	9	small	small	JJ
60025	3632	10	round	round	JJ
60025	3632	11	ones	one	NNS
60025	3632	12	are	be	VBP
60025	3632	13	best	good	JJS
60025	3632	14	for	for	IN
60025	3632	15	pickling	pickling	NN
60025	3632	16	,	,	,
60025	3632	17	)	)	-RRB-
60025	3632	18	and	and	CC
60025	3632	19	prick	prick	VB
60025	3632	20	every	every	DT
60025	3632	21	one	one	NN
60025	3632	22	with	with	IN
60025	3632	23	a	a	DT
60025	3632	24	fork	fork	NN
60025	3632	25	.	.	.
60025	3633	1	Put	put	VB
60025	3633	2	them	-PRON-	PRP
60025	3633	3	into	into	IN
60025	3633	4	a	a	DT
60025	3633	5	broad	broad	JJ
60025	3633	6	stone	stone	NN
60025	3633	7	or	or	CC
60025	3633	8	earthen	earthen	JJ
60025	3633	9	vessel	vessel	NN
60025	3633	10	,	,	,
60025	3633	11	and	and	CC
60025	3633	12	sprinkle	sprinkle	VB
60025	3633	13	salt	salt	NN
60025	3633	14	between	between	IN
60025	3633	15	every	every	DT
60025	3633	16	layer	layer	NN
60025	3633	17	of	of	IN
60025	3633	18	tomatas	tomatas	PRP
60025	3633	19	.	.	.
60025	3634	1	Cover	cover	VB
60025	3634	2	them	-PRON-	PRP
60025	3634	3	,	,	,
60025	3634	4	and	and	CC
60025	3634	5	let	let	VB
60025	3634	6	them	-PRON-	PRP
60025	3634	7	remain	remain	VB
60025	3634	8	two	two	CD
60025	3634	9	days	day	NNS
60025	3634	10	in	in	IN
60025	3634	11	the	the	DT
60025	3634	12	salt	salt	NN
60025	3634	13	.	.	.
60025	3635	1	Then	then	RB
60025	3635	2	put	put	VB
60025	3635	3	them	-PRON-	PRP
60025	3635	4	into	into	IN
60025	3635	5	vinegar	vinegar	NN
60025	3635	6	and	and	CC
60025	3635	7	water	water	NN
60025	3635	8	mixed	mix	VBN
60025	3635	9	in	in	IN
60025	3635	10	equal	equal	JJ
60025	3635	11	quantities	quantity	NNS
60025	3635	12	,	,	,
60025	3635	13	half	half	NN
60025	3635	14	and	and	CC
60025	3635	15	half	half	NN
60025	3635	16	,	,	,
60025	3635	17	and	and	CC
60025	3635	18	keep	keep	VB
60025	3635	19	them	-PRON-	PRP
60025	3635	20	in	in	IN
60025	3635	21	it	-PRON-	PRP
60025	3635	22	twenty	twenty	CD
60025	3635	23	-	-	HYPH
60025	3635	24	four	four	CD
60025	3635	25	hours	hour	NNS
60025	3635	26	to	to	TO
60025	3635	27	draw	draw	VB
60025	3635	28	out	out	RP
60025	3635	29	the	the	DT
60025	3635	30	saltness	saltness	NN
60025	3635	31	.	.	.
60025	3636	1	There	there	EX
60025	3636	2	must	must	MD
60025	3636	3	be	be	VB
60025	3636	4	sufficient	sufficient	JJ
60025	3636	5	of	of	IN
60025	3636	6	the	the	DT
60025	3636	7	liquid	liquid	NN
60025	3636	8	to	to	TO
60025	3636	9	cover	cover	VB
60025	3636	10	the	the	DT
60025	3636	11	tomatas	tomatas	NN
60025	3636	12	well	well	RB
60025	3636	13	.	.	.
60025	3637	1	To	to	IN
60025	3637	2	a	a	DT
60025	3637	3	peck	peck	NN
60025	3637	4	of	of	IN
60025	3637	5	tomatas	tomata	NNS
60025	3637	6	allow	allow	VBP
60025	3637	7	a	a	DT
60025	3637	8	bottle	bottle	NN
60025	3637	9	of	of	IN
60025	3637	10	mustard	mustard	NN
60025	3637	11	,	,	,
60025	3637	12	half	half	PDT
60025	3637	13	an	an	DT
60025	3637	14	ounce	ounce	NN
60025	3637	15	of	of	IN
60025	3637	16	cloves	clove	NNS
60025	3637	17	,	,	,
60025	3637	18	and	and	CC
60025	3637	19	half	half	PDT
60025	3637	20	an	an	DT
60025	3637	21	ounce	ounce	NN
60025	3637	22	of	of	IN
60025	3637	23	pepper	pepper	NN
60025	3637	24	,	,	,
60025	3637	25	with	with	IN
60025	3637	26	a	a	DT
60025	3637	27	dozen	dozen	NN
60025	3637	28	onions	onion	NNS
60025	3637	29	sliced	slice	VBN
60025	3637	30	thin	thin	RB
60025	3637	31	.	.	.
60025	3638	1	Pack	pack	VB
60025	3638	2	the	the	DT
60025	3638	3	tomatas	tomatas	NN
60025	3638	4	in	in	IN
60025	3638	5	a	a	DT
60025	3638	6	stone	stone	NN
60025	3638	7	jar	jar	NN
60025	3638	8	,	,	,
60025	3638	9	placing	place	VBG
60025	3638	10	the	the	DT
60025	3638	11	spices	spice	NNS
60025	3638	12	and	and	CC
60025	3638	13	onions	onion	NNS
60025	3638	14	alternately	alternately	RB
60025	3638	15	with	with	IN
60025	3638	16	the	the	DT
60025	3638	17	layers	layer	NNS
60025	3638	18	of	of	IN
60025	3638	19	tomatas	tomatas	NNP
60025	3638	20	.	.	.
60025	3639	1	Put	put	VB
60025	3639	2	them	-PRON-	PRP
60025	3639	3	in	in	RP
60025	3639	4	till	till	IN
60025	3639	5	the	the	DT
60025	3639	6	jar	jar	NN
60025	3639	7	is	be	VBZ
60025	3639	8	two	two	CD
60025	3639	9	-	-	HYPH
60025	3639	10	thirds	third	NNS
60025	3639	11	full	full	JJ
60025	3639	12	.	.	.
60025	3640	1	Then	then	RB
60025	3640	2	fill	fill	VB
60025	3640	3	it	-PRON-	PRP
60025	3640	4	up	up	RP
60025	3640	5	with	with	IN
60025	3640	6	strong	strong	JJ
60025	3640	7	cold	cold	JJ
60025	3640	8	vinegar	vinegar	NN
60025	3640	9	,	,	,
60025	3640	10	and	and	CC
60025	3640	11	stop	stop	VB
60025	3640	12	it	-PRON-	PRP
60025	3640	13	closely	closely	RB
60025	3640	14	.	.	.
60025	3641	1	The	the	DT
60025	3641	2	pickles	pickle	NNS
60025	3641	3	will	will	MD
60025	3641	4	be	be	VB
60025	3641	5	fit	fit	JJ
60025	3641	6	to	to	TO
60025	3641	7	eat	eat	VB
60025	3641	8	in	in	IN
60025	3641	9	a	a	DT
60025	3641	10	fortnight	fortnight	NN
60025	3641	11	.	.	.
60025	3642	1	If	if	IN
60025	3642	2	you	-PRON-	PRP
60025	3642	3	do	do	VBP
60025	3642	4	not	not	RB
60025	3642	5	like	like	VB
60025	3642	6	onions	onion	NNS
60025	3642	7	,	,	,
60025	3642	8	substitute	substitute	VB
60025	3642	9	for	for	IN
60025	3642	10	them	-PRON-	PRP
60025	3642	11	a	a	DT
60025	3642	12	larger	large	JJR
60025	3642	13	quantity	quantity	NN
60025	3642	14	of	of	IN
60025	3642	15	spice	spice	NN
60025	3642	16	.	.	.
60025	3643	1	TOMATA	TOMATA	NNP
60025	3643	2	SOY.--For	soy.--for	IN
60025	3643	3	this	this	DT
60025	3643	4	purpose	purpose	NN
60025	3643	5	you	-PRON-	PRP
60025	3643	6	must	must	MD
60025	3643	7	have	have	VB
60025	3643	8	the	the	DT
60025	3643	9	best	good	JJS
60025	3643	10	and	and	CC
60025	3643	11	ripest	ripe	JJS
60025	3643	12	tomatas	tomatas	NN
60025	3643	13	,	,	,
60025	3643	14	and	and	CC
60025	3643	15	they	-PRON-	PRP
60025	3643	16	must	must	MD
60025	3643	17	be	be	VB
60025	3643	18	gathered	gather	VBN
60025	3643	19	on	on	IN
60025	3643	20	a	a	DT
60025	3643	21	dry	dry	JJ
60025	3643	22	day	day	NN
60025	3643	23	.	.	.
60025	3644	1	Do	do	VBP
60025	3644	2	not	not	RB
60025	3644	3	peel	peel	VB
60025	3644	4	them	-PRON-	PRP
60025	3644	5	,	,	,
60025	3644	6	but	but	CC
60025	3644	7	merely	merely	RB
60025	3644	8	cut	cut	VB
60025	3644	9	them	-PRON-	PRP
60025	3644	10	into	into	IN
60025	3644	11	slices	slice	NNS
60025	3644	12	.	.	.
60025	3645	1	Having	have	VBG
60025	3645	2	strewed	strew	VBN
60025	3645	3	some	some	DT
60025	3645	4	salt	salt	NN
60025	3645	5	over	over	IN
60025	3645	6	the	the	DT
60025	3645	7	bottom	bottom	NN
60025	3645	8	of	of	IN
60025	3645	9	a	a	DT
60025	3645	10	tub	tub	NN
60025	3645	11	,	,	,
60025	3645	12	put	put	VBN
60025	3645	13	in	in	IN
60025	3645	14	the	the	DT
60025	3645	15	tomatas	tomatas	NN
60025	3645	16	in	in	IN
60025	3645	17	layers	layer	NNS
60025	3645	18	;	;	,
60025	3645	19	sprinkling	sprinkle	VBG
60025	3645	20	between	between	IN
60025	3645	21	each	each	DT
60025	3645	22	layer	layer	NN
60025	3645	23	(	(	-LRB-
60025	3645	24	which	which	WDT
60025	3645	25	should	should	MD
60025	3645	26	be	be	VB
60025	3645	27	about	about	RB
60025	3645	28	two	two	CD
60025	3645	29	inches	inch	NNS
60025	3645	30	in	in	IN
60025	3645	31	thickness	thickness	NN
60025	3645	32	)	)	-RRB-
60025	3645	33	a	a	DT
60025	3645	34	handful	handful	NN
60025	3645	35	of	of	IN
60025	3645	36	salt	salt	NN
60025	3645	37	.	.	.
60025	3646	1	Repeat	repeat	VB
60025	3646	2	this	this	DT
60025	3646	3	till	till	IN
60025	3646	4	you	-PRON-	PRP
60025	3646	5	have	have	VBP
60025	3646	6	put	put	VBN
60025	3646	7	in	in	RP
60025	3646	8	eight	eight	CD
60025	3646	9	quarts	quart	NNS
60025	3646	10	or	or	CC
60025	3646	11	one	one	CD
60025	3646	12	peck	peck	NN
60025	3646	13	of	of	IN
60025	3646	14	tomatas	tomatas	NN
60025	3646	15	.	.	.
60025	3647	1	Cover	cover	VB
60025	3647	2	the	the	DT
60025	3647	3	tub	tub	NN
60025	3647	4	and	and	CC
60025	3647	5	let	let	VB
60025	3647	6	it	-PRON-	PRP
60025	3647	7	set	set	VB
60025	3647	8	for	for	IN
60025	3647	9	three	three	CD
60025	3647	10	days	day	NNS
60025	3647	11	.	.	.
60025	3648	1	Then	then	RB
60025	3648	2	early	early	RB
60025	3648	3	in	in	IN
60025	3648	4	the	the	DT
60025	3648	5	morning	morning	NN
60025	3648	6	,	,	,
60025	3648	7	put	put	VBD
60025	3648	8	the	the	DT
60025	3648	9	tomatas	tomatas	NN
60025	3648	10	into	into	IN
60025	3648	11	a	a	DT
60025	3648	12	large	large	JJ
60025	3648	13	porcelain	porcelain	NN
60025	3648	14	kettle	kettle	NN
60025	3648	15	,	,	,
60025	3648	16	and	and	CC
60025	3648	17	boil	boil	VB
60025	3648	18	it	-PRON-	PRP
60025	3648	19	slowly	slowly	RB
60025	3648	20	and	and	CC
60025	3648	21	steadily	steadily	RB
60025	3648	22	till	till	IN
60025	3648	23	ten	ten	CD
60025	3648	24	at	at	IN
60025	3648	25	night	night	NN
60025	3648	26	,	,	,
60025	3648	27	frequently	frequently	RB
60025	3648	28	mashing	mash	VBG
60025	3648	29	and	and	CC
60025	3648	30	stirring	stir	VBG
60025	3648	31	the	the	DT
60025	3648	32	tomatas	tomatas	NN
60025	3648	33	.	.	.
60025	3649	1	Then	then	RB
60025	3649	2	put	put	VB
60025	3649	3	it	-PRON-	PRP
60025	3649	4	out	out	RP
60025	3649	5	to	to	IN
60025	3649	6	cool	cool	JJ
60025	3649	7	.	.	.
60025	3650	1	Next	next	JJ
60025	3650	2	morning	morning	NN
60025	3650	3	strain	strain	NN
60025	3650	4	and	and	CC
60025	3650	5	press	press	VB
60025	3650	6	it	-PRON-	PRP
60025	3650	7	through	through	IN
60025	3650	8	a	a	DT
60025	3650	9	sieve	sieve	NN
60025	3650	10	,	,	,
60025	3650	11	and	and	CC
60025	3650	12	when	when	WRB
60025	3650	13	no	no	DT
60025	3650	14	more	more	RBR
60025	3650	15	liquid	liquid	NN
60025	3650	16	will	will	MD
60025	3650	17	pass	pass	VB
60025	3650	18	through	through	RB
60025	3650	19	,	,	,
60025	3650	20	put	put	VB
60025	3650	21	it	-PRON-	PRP
60025	3650	22	into	into	IN
60025	3650	23	a	a	DT
60025	3650	24	clean	clean	JJ
60025	3650	25	kettle	kettle	NN
60025	3650	26	with	with	IN
60025	3650	27	two	two	CD
60025	3650	28	ounces	ounce	NNS
60025	3650	29	of	of	IN
60025	3650	30	cloves	clove	NNS
60025	3650	31	,	,	,
60025	3650	32	one	one	CD
60025	3650	33	ounce	ounce	NN
60025	3650	34	of	of	IN
60025	3650	35	mace	mace	NN
60025	3650	36	,	,	,
60025	3650	37	two	two	CD
60025	3650	38	ounces	ounce	NNS
60025	3650	39	of	of	IN
60025	3650	40	black	black	JJ
60025	3650	41	pepper	pepper	NN
60025	3650	42	,	,	,
60025	3650	43	and	and	CC
60025	3650	44	two	two	CD
60025	3650	45	table	table	NN
60025	3650	46	-	-	HYPH
60025	3650	47	spoonfuls	spoonful	NNS
60025	3650	48	of	of	IN
60025	3650	49	cayenne	cayenne	NN
60025	3650	50	,	,	,
60025	3650	51	all	all	DT
60025	3650	52	powdered	powder	VBN
60025	3650	53	.	.	.
60025	3651	1	Again	again	RB
60025	3651	2	let	let	VB
60025	3651	3	it	-PRON-	PRP
60025	3651	4	boil	boil	VB
60025	3651	5	slowly	slowly	RB
60025	3651	6	and	and	CC
60025	3651	7	steadily	steadily	RB
60025	3651	8	all	all	DT
60025	3651	9	day	day	NN
60025	3651	10	,	,	,
60025	3651	11	and	and	CC
60025	3651	12	put	put	VBD
60025	3651	13	it	-PRON-	PRP
60025	3651	14	to	to	TO
60025	3651	15	cool	cool	VB
60025	3651	16	in	in	IN
60025	3651	17	the	the	DT
60025	3651	18	evening	evening	NN
60025	3651	19	in	in	IN
60025	3651	20	a	a	DT
60025	3651	21	large	large	JJ
60025	3651	22	pan	pan	NN
60025	3651	23	.	.	.
60025	3652	1	Cover	cover	VB
60025	3652	2	it	-PRON-	PRP
60025	3652	3	,	,	,
60025	3652	4	and	and	CC
60025	3652	5	let	let	VB
60025	3652	6	it	-PRON-	PRP
60025	3652	7	set	set	VB
60025	3652	8	all	all	DT
60025	3652	9	night	night	NN
60025	3652	10	.	.	.
60025	3653	1	Next	next	JJ
60025	3653	2	day	day	NN
60025	3653	3	put	put	VBD
60025	3653	4	it	-PRON-	PRP
60025	3653	5	into	into	IN
60025	3653	6	small	small	JJ
60025	3653	7	bottles	bottle	NNS
60025	3653	8	,	,	,
60025	3653	9	securing	secure	VBG
60025	3653	10	the	the	DT
60025	3653	11	corks	cork	NNS
60025	3653	12	by	by	IN
60025	3653	13	dipping	dip	VBG
60025	3653	14	them	-PRON-	PRP
60025	3653	15	in	in	IN
60025	3653	16	melted	melt	VBN
60025	3653	17	rosin	rosin	NN
60025	3653	18	,	,	,
60025	3653	19	and	and	CC
60025	3653	20	tying	tie	VBG
60025	3653	21	leathers	leather	NNS
60025	3653	22	over	over	IN
60025	3653	23	them	-PRON-	PRP
60025	3653	24	.	.	.
60025	3654	1	If	if	IN
60025	3654	2	made	make	VBD
60025	3654	3	exactly	exactly	RB
60025	3654	4	according	accord	VBG
60025	3654	5	to	to	IN
60025	3654	6	these	these	DT
60025	3654	7	directions	direction	NNS
60025	3654	8	,	,	,
60025	3654	9	and	and	CC
60025	3654	10	slowly	slowly	RB
60025	3654	11	and	and	CC
60025	3654	12	thoroughly	thoroughly	RB
60025	3654	13	boiled	boil	VBN
60025	3654	14	,	,	,
60025	3654	15	it	-PRON-	PRP
60025	3654	16	will	will	MD
60025	3654	17	keep	keep	VB
60025	3654	18	for	for	IN
60025	3654	19	years	year	NNS
60025	3654	20	in	in	IN
60025	3654	21	a	a	DT
60025	3654	22	cool	cool	JJ
60025	3654	23	dry	dry	JJ
60025	3654	24	place	place	NN
60025	3654	25	,	,	,
60025	3654	26	and	and	CC
60025	3654	27	may	may	MD
60025	3654	28	be	be	VB
60025	3654	29	used	use	VBN
60025	3654	30	for	for	IN
60025	3654	31	many	many	JJ
60025	3654	32	purposes	purpose	NNS
60025	3654	33	when	when	WRB
60025	3654	34	fresh	fresh	JJ
60025	3654	35	tomatas	tomata	NNS
60025	3654	36	are	be	VBP
60025	3654	37	not	not	RB
60025	3654	38	to	to	TO
60025	3654	39	be	be	VB
60025	3654	40	had	have	VBN
60025	3654	41	.	.	.
60025	3655	1	TO	to	IN
60025	3655	2	PICKLE	PICKLE	NNP
60025	3655	3	CAULIFLOWERS	cauliflower	NNS
60025	3655	4	.	.	.
60025	3656	1	Take	take	VB
60025	3656	2	the	the	DT
60025	3656	3	whitest	white	JJS
60025	3656	4	and	and	CC
60025	3656	5	closest	close	JJS
60025	3656	6	full	full	RB
60025	3656	7	-	-	HYPH
60025	3656	8	grown	grow	VBN
60025	3656	9	cauliflowers	cauliflower	NNS
60025	3656	10	;	;	,
60025	3656	11	cut	cut	VB
60025	3656	12	off	off	RP
60025	3656	13	the	the	DT
60025	3656	14	thick	thick	JJ
60025	3656	15	stalk	stalk	NN
60025	3656	16	,	,	,
60025	3656	17	and	and	CC
60025	3656	18	split	split	VBD
60025	3656	19	the	the	DT
60025	3656	20	blossom	blossom	NNS
60025	3656	21	or	or	CC
60025	3656	22	flower	flower	NN
60025	3656	23	part	part	NN
60025	3656	24	into	into	IN
60025	3656	25	eight	eight	CD
60025	3656	26	or	or	CC
60025	3656	27	ten	ten	CD
60025	3656	28	pieces	piece	NNS
60025	3656	29	.	.	.
60025	3657	1	Spread	spread	VB
60025	3657	2	them	-PRON-	PRP
60025	3657	3	on	on	IN
60025	3657	4	a	a	DT
60025	3657	5	large	large	JJ
60025	3657	6	dish	dish	NN
60025	3657	7	,	,	,
60025	3657	8	sprinkle	sprinkle	VB
60025	3657	9	them	-PRON-	PRP
60025	3657	10	with	with	IN
60025	3657	11	salt	salt	NN
60025	3657	12	,	,	,
60025	3657	13	and	and	CC
60025	3657	14	let	let	VB
60025	3657	15	them	-PRON-	PRP
60025	3657	16	stand	stand	VB
60025	3657	17	twenty	twenty	CD
60025	3657	18	-	-	HYPH
60025	3657	19	four	four	CD
60025	3657	20	hours	hour	NNS
60025	3657	21	.	.	.
60025	3658	1	Then	then	RB
60025	3658	2	wash	wash	VB
60025	3658	3	off	off	RP
60025	3658	4	the	the	DT
60025	3658	5	salt	salt	NN
60025	3658	6	,	,	,
60025	3658	7	drain	drain	VB
60025	3658	8	them	-PRON-	PRP
60025	3658	9	,	,	,
60025	3658	10	put	put	VBD
60025	3658	11	them	-PRON-	PRP
60025	3658	12	into	into	IN
60025	3658	13	a	a	DT
60025	3658	14	broad	broad	JJ
60025	3658	15	flat	flat	JJ
60025	3658	16	jar	jar	NN
60025	3658	17	or	or	CC
60025	3658	18	pan	pan	NN
60025	3658	19	,	,	,
60025	3658	20	scald	scald	VB
60025	3658	21	them	-PRON-	PRP
60025	3658	22	with	with	IN
60025	3658	23	salt	salt	NN
60025	3658	24	and	and	CC
60025	3658	25	water	water	NN
60025	3658	26	,	,	,
60025	3658	27	(	(	-LRB-
60025	3658	28	allowing	allow	VBG
60025	3658	29	a	a	DT
60025	3658	30	quarter	quarter	NN
60025	3658	31	of	of	IN
60025	3658	32	a	a	DT
60025	3658	33	pound	pound	NN
60025	3658	34	of	of	IN
60025	3658	35	salt	salt	NN
60025	3658	36	to	to	IN
60025	3658	37	a	a	DT
60025	3658	38	quart	quart	NN
60025	3658	39	of	of	IN
60025	3658	40	water	water	NN
60025	3658	41	,	,	,
60025	3658	42	)	)	-RRB-
60025	3658	43	cover	cover	VB
60025	3658	44	them	-PRON-	PRP
60025	3658	45	closely	closely	RB
60025	3658	46	and	and	CC
60025	3658	47	let	let	VB
60025	3658	48	them	-PRON-	PRP
60025	3658	49	stand	stand	VB
60025	3658	50	in	in	IN
60025	3658	51	the	the	DT
60025	3658	52	brine	brine	NN
60025	3658	53	till	till	IN
60025	3658	54	next	next	JJ
60025	3658	55	day	day	NN
60025	3658	56	.	.	.
60025	3659	1	Afterwards	afterwards	RB
60025	3659	2	drain	drain	VB
60025	3659	3	them	-PRON-	PRP
60025	3659	4	in	in	IN
60025	3659	5	a	a	DT
60025	3659	6	hair	hair	NN
60025	3659	7	sieve	sieve	NN
60025	3659	8	,	,	,
60025	3659	9	and	and	CC
60025	3659	10	spread	spread	VBD
60025	3659	11	them	-PRON-	PRP
60025	3659	12	on	on	IN
60025	3659	13	a	a	DT
60025	3659	14	cloth	cloth	NN
60025	3659	15	in	in	IN
60025	3659	16	a	a	DT
60025	3659	17	warm	warm	JJ
60025	3659	18	place	place	NN
60025	3659	19	to	to	TO
60025	3659	20	dry	dry	VB
60025	3659	21	for	for	IN
60025	3659	22	a	a	DT
60025	3659	23	day	day	NN
60025	3659	24	and	and	CC
60025	3659	25	a	a	DT
60025	3659	26	night	night	NN
60025	3659	27	.	.	.
60025	3660	1	Then	then	RB
60025	3660	2	put	put	VB
60025	3660	3	them	-PRON-	PRP
60025	3660	4	carefully	carefully	RB
60025	3660	5	,	,	,
60025	3660	6	piece	piece	NN
60025	3660	7	by	by	IN
60025	3660	8	piece	piece	NN
60025	3660	9	,	,	,
60025	3660	10	into	into	IN
60025	3660	11	clean	clean	JJ
60025	3660	12	broad	broad	JJ
60025	3660	13	jars	jar	NNS
60025	3660	14	and	and	CC
60025	3660	15	pour	pour	VB
60025	3660	16	over	over	IN
60025	3660	17	them	-PRON-	PRP
60025	3660	18	a	a	DT
60025	3660	19	pickle	pickle	NN
60025	3660	20	which	which	WDT
60025	3660	21	has	have	VBZ
60025	3660	22	been	be	VBN
60025	3660	23	prepared	prepare	VBN
60025	3660	24	as	as	IN
60025	3660	25	follows:--Mix	follows:--Mix	NNS
60025	3660	26	together	together	RB
60025	3660	27	three	three	CD
60025	3660	28	ounces	ounce	NNS
60025	3660	29	of	of	IN
60025	3660	30	coriander	coriander	NN
60025	3660	31	seed	seed	NN
60025	3660	32	,	,	,
60025	3660	33	three	three	CD
60025	3660	34	ounces	ounce	NNS
60025	3660	35	of	of	IN
60025	3660	36	turmeric	turmeric	NN
60025	3660	37	,	,	,
60025	3660	38	one	one	CD
60025	3660	39	ounce	ounce	NN
60025	3660	40	of	of	IN
60025	3660	41	mustard	mustard	NN
60025	3660	42	seed	seed	NN
60025	3660	43	,	,	,
60025	3660	44	and	and	CC
60025	3660	45	one	one	CD
60025	3660	46	ounce	ounce	NN
60025	3660	47	of	of	IN
60025	3660	48	ginger	ginger	NN
60025	3660	49	.	.	.
60025	3661	1	Pound	pound	VB
60025	3661	2	the	the	DT
60025	3661	3	whole	whole	NN
60025	3661	4	in	in	IN
60025	3661	5	a	a	DT
60025	3661	6	mortar	mortar	NN
60025	3661	7	to	to	IN
60025	3661	8	a	a	DT
60025	3661	9	fine	fine	JJ
60025	3661	10	powder	powder	NN
60025	3661	11	.	.	.
60025	3662	1	Put	put	VB
60025	3662	2	it	-PRON-	PRP
60025	3662	3	into	into	IN
60025	3662	4	three	three	CD
60025	3662	5	quarts	quart	NNS
60025	3662	6	of	of	IN
60025	3662	7	the	the	DT
60025	3662	8	very	very	RB
60025	3662	9	best	good	JJS
60025	3662	10	cider	cider	NN
60025	3662	11	vinegar	vinegar	NN
60025	3662	12	,	,	,
60025	3662	13	set	set	VBD
60025	3662	14	it	-PRON-	PRP
60025	3662	15	by	by	IN
60025	3662	16	the	the	DT
60025	3662	17	side	side	NN
60025	3662	18	of	of	IN
60025	3662	19	the	the	DT
60025	3662	20	fire	fire	NN
60025	3662	21	in	in	IN
60025	3662	22	a	a	DT
60025	3662	23	stone	stone	NN
60025	3662	24	jar	jar	NN
60025	3662	25	,	,	,
60025	3662	26	and	and	CC
60025	3662	27	let	let	VB
60025	3662	28	it	-PRON-	PRP
60025	3662	29	infuse	infuse	VB
60025	3662	30	three	three	CD
60025	3662	31	days	day	NNS
60025	3662	32	.	.	.
60025	3663	1	These	these	DT
60025	3663	2	are	be	VBP
60025	3663	3	the	the	DT
60025	3663	4	proportions	proportion	NNS
60025	3663	5	,	,	,
60025	3663	6	but	but	CC
60025	3663	7	the	the	DT
60025	3663	8	quantity	quantity	NN
60025	3663	9	of	of	IN
60025	3663	10	the	the	DT
60025	3663	11	whole	whole	JJ
60025	3663	12	pickle	pickle	NN
60025	3663	13	must	must	MD
60025	3663	14	depend	depend	VB
60025	3663	15	on	on	IN
60025	3663	16	the	the	DT
60025	3663	17	quantity	quantity	NN
60025	3663	18	of	of	IN
60025	3663	19	cauliflower	cauliflower	NN
60025	3663	20	,	,	,
60025	3663	21	which	which	WDT
60025	3663	22	must	must	MD
60025	3663	23	be	be	VB
60025	3663	24	kept	keep	VBN
60025	3663	25	well	well	RB
60025	3663	26	covered	cover	VBN
60025	3663	27	by	by	IN
60025	3663	28	the	the	DT
60025	3663	29	liquid	liquid	NN
60025	3663	30	.	.	.
60025	3664	1	Pour	pour	VB
60025	3664	2	it	-PRON-	PRP
60025	3664	3	over	over	IN
60025	3664	4	the	the	DT
60025	3664	5	cauliflower	cauliflower	NN
60025	3664	6	,	,	,
60025	3664	7	and	and	CC
60025	3664	8	secure	secure	VB
60025	3664	9	the	the	DT
60025	3664	10	jars	jar	NNS
60025	3664	11	closely	closely	RB
60025	3664	12	from	from	IN
60025	3664	13	the	the	DT
60025	3664	14	air	air	NN
60025	3664	15	.	.	.
60025	3665	1	You	-PRON-	PRP
60025	3665	2	may	may	MD
60025	3665	3	pickle	pickle	VB
60025	3665	4	brocoli	brocoli	JJ
60025	3665	5	in	in	IN
60025	3665	6	the	the	DT
60025	3665	7	same	same	JJ
60025	3665	8	manner	manner	NN
60025	3665	9	.	.	.
60025	3666	1	Also	also	RB
60025	3666	2	the	the	DT
60025	3666	3	green	green	JJ
60025	3666	4	tops	top	NNS
60025	3666	5	of	of	IN
60025	3666	6	asparagus	asparagus	NN
60025	3666	7	.	.	.
60025	3667	1	TO	to	IN
60025	3667	2	PICKLE	pickle	JJ
60025	3667	3	RED	RED	NNP
60025	3667	4	CABBAGE	cabbage	NN
60025	3667	5	.	.	.
60025	3668	1	Take	take	VB
60025	3668	2	a	a	DT
60025	3668	3	fine	fine	JJ
60025	3668	4	firm	firm	JJ
60025	3668	5	cabbage	cabbage	NN
60025	3668	6	of	of	IN
60025	3668	7	a	a	DT
60025	3668	8	deep	deep	JJ
60025	3668	9	red	red	JJ
60025	3668	10	or	or	CC
60025	3668	11	purple	purple	JJ
60025	3668	12	colour	colour	NN
60025	3668	13	.	.	.
60025	3669	1	Strip	Strip	NNP
60025	3669	2	off	off	IN
60025	3669	3	the	the	DT
60025	3669	4	outer	outer	JJ
60025	3669	5	leaves	leave	NNS
60025	3669	6	,	,	,
60025	3669	7	and	and	CC
60025	3669	8	cut	cut	VBD
60025	3669	9	out	out	RP
60025	3669	10	the	the	DT
60025	3669	11	stalk	stalk	NN
60025	3669	12	.	.	.
60025	3670	1	Quarter	quarter	NN
60025	3670	2	the	the	DT
60025	3670	3	cabbage	cabbage	NN
60025	3670	4	lengthways	lengthway	VBZ
60025	3670	5	,	,	,
60025	3670	6	and	and	CC
60025	3670	7	then	then	RB
60025	3670	8	slice	slice	VB
60025	3670	9	it	-PRON-	PRP
60025	3670	10	crossways	crossway	VBZ
60025	3670	11	.	.	.
60025	3671	1	Lay	lay	VB
60025	3671	2	it	-PRON-	PRP
60025	3671	3	in	in	IN
60025	3671	4	a	a	DT
60025	3671	5	deep	deep	JJ
60025	3671	6	dish	dish	NN
60025	3671	7	,	,	,
60025	3671	8	sprinkle	sprinkle	VB
60025	3671	9	a	a	DT
60025	3671	10	handful	handful	NN
60025	3671	11	of	of	IN
60025	3671	12	salt	salt	NN
60025	3671	13	over	over	IN
60025	3671	14	it	-PRON-	PRP
60025	3671	15	,	,	,
60025	3671	16	cover	cover	VB
60025	3671	17	it	-PRON-	PRP
60025	3671	18	with	with	IN
60025	3671	19	another	another	DT
60025	3671	20	dish	dish	NN
60025	3671	21	,	,	,
60025	3671	22	and	and	CC
60025	3671	23	let	let	VB
60025	3671	24	it	-PRON-	PRP
60025	3671	25	lie	lie	VB
60025	3671	26	twenty	twenty	CD
60025	3671	27	-	-	HYPH
60025	3671	28	four	four	CD
60025	3671	29	hours	hour	NNS
60025	3671	30	.	.	.
60025	3672	1	Then	then	RB
60025	3672	2	drain	drain	VB
60025	3672	3	it	-PRON-	PRP
60025	3672	4	in	in	IN
60025	3672	5	a	a	DT
60025	3672	6	cullender	cullender	NN
60025	3672	7	from	from	IN
60025	3672	8	the	the	DT
60025	3672	9	salt	salt	NN
60025	3672	10	,	,	,
60025	3672	11	and	and	CC
60025	3672	12	wipe	wipe	VB
60025	3672	13	it	-PRON-	PRP
60025	3672	14	dry	dry	JJ
60025	3672	15	.	.	.
60025	3673	1	Make	make	VB
60025	3673	2	a	a	DT
60025	3673	3	pickle	pickle	NN
60025	3673	4	of	of	IN
60025	3673	5	sufficient	sufficient	JJ
60025	3673	6	cider	cider	NN
60025	3673	7	vinegar	vinegar	NN
60025	3673	8	to	to	TO
60025	3673	9	cover	cover	VB
60025	3673	10	the	the	DT
60025	3673	11	cabbage	cabbage	NN
60025	3673	12	well	well	RB
60025	3673	13	,	,	,
60025	3673	14	adding	add	VBG
60025	3673	15	to	to	IN
60025	3673	16	it	-PRON-	PRP
60025	3673	17	equal	equal	JJ
60025	3673	18	quantities	quantity	NNS
60025	3673	19	of	of	IN
60025	3673	20	cloves	clove	NNS
60025	3673	21	and	and	CC
60025	3673	22	allspice	allspice	NN
60025	3673	23	,	,	,
60025	3673	24	with	with	IN
60025	3673	25	some	some	DT
60025	3673	26	mace	mace	NN
60025	3673	27	.	.	.
60025	3674	1	The	the	DT
60025	3674	2	spices	spice	NNS
60025	3674	3	must	must	MD
60025	3674	4	be	be	VB
60025	3674	5	put	put	VBN
60025	3674	6	in	in	RP
60025	3674	7	whole	whole	NN
60025	3674	8	,	,	,
60025	3674	9	with	with	IN
60025	3674	10	a	a	DT
60025	3674	11	little	little	JJ
60025	3674	12	cochineal	cochineal	NN
60025	3674	13	to	to	TO
60025	3674	14	give	give	VB
60025	3674	15	it	-PRON-	PRP
60025	3674	16	a	a	DT
60025	3674	17	good	good	JJ
60025	3674	18	red	red	JJ
60025	3674	19	colour	colour	NN
60025	3674	20	.	.	.
60025	3675	1	Boil	boil	VB
60025	3675	2	the	the	DT
60025	3675	3	vinegar	vinegar	NN
60025	3675	4	and	and	CC
60025	3675	5	spices	spice	VBZ
60025	3675	6	hard	hard	RB
60025	3675	7	for	for	IN
60025	3675	8	five	five	CD
60025	3675	9	minutes	minute	NNS
60025	3675	10	,	,	,
60025	3675	11	and	and	CC
60025	3675	12	having	have	VBG
60025	3675	13	put	put	VBN
60025	3675	14	the	the	DT
60025	3675	15	cabbage	cabbage	NN
60025	3675	16	into	into	IN
60025	3675	17	a	a	DT
60025	3675	18	stone	stone	NN
60025	3675	19	jar	jar	NN
60025	3675	20	,	,	,
60025	3675	21	pour	pour	VB
60025	3675	22	the	the	DT
60025	3675	23	vinegar	vinegar	NN
60025	3675	24	over	over	IN
60025	3675	25	it	-PRON-	PRP
60025	3675	26	boiling	boil	VBG
60025	3675	27	hot	hot	RB
60025	3675	28	.	.	.
60025	3676	1	Cover	cover	VB
60025	3676	2	the	the	DT
60025	3676	3	jar	jar	NN
60025	3676	4	with	with	IN
60025	3676	5	a	a	DT
60025	3676	6	cloth	cloth	NN
60025	3676	7	till	till	IN
60025	3676	8	it	-PRON-	PRP
60025	3676	9	gets	get	VBZ
60025	3676	10	cold	cold	JJ
60025	3676	11	;	;	:
60025	3676	12	and	and	CC
60025	3676	13	then	then	RB
60025	3676	14	put	put	VBD
60025	3676	15	in	in	RP
60025	3676	16	a	a	DT
60025	3676	17	large	large	JJ
60025	3676	18	cork	cork	NN
60025	3676	19	,	,	,
60025	3676	20	and	and	CC
60025	3676	21	tie	tie	VB
60025	3676	22	a	a	DT
60025	3676	23	leather	leather	NN
60025	3676	24	over	over	IN
60025	3676	25	it	-PRON-	PRP
60025	3676	26	.	.	.
60025	3677	1	EXCELLENT	excellent	CC
60025	3677	2	COLD	COLD	NNP
60025	3677	3	SLAW	SLAW	NNP
60025	3677	4	.	.	.
60025	3678	1	Take	take	VB
60025	3678	2	a	a	DT
60025	3678	3	nice	nice	JJ
60025	3678	4	fresh	fresh	JJ
60025	3678	5	white	white	JJ
60025	3678	6	cabbage	cabbage	NN
60025	3678	7	,	,	,
60025	3678	8	wash	wash	NN
60025	3678	9	,	,	,
60025	3678	10	and	and	CC
60025	3678	11	drain	drain	VB
60025	3678	12	it	-PRON-	PRP
60025	3678	13	,	,	,
60025	3678	14	and	and	CC
60025	3678	15	cut	cut	VBD
60025	3678	16	off	off	RP
60025	3678	17	the	the	DT
60025	3678	18	stalk	stalk	NN
60025	3678	19	.	.	.
60025	3679	1	Shave	shave	VB
60025	3679	2	down	down	IN
60025	3679	3	the	the	DT
60025	3679	4	head	head	NN
60025	3679	5	evenly	evenly	RB
60025	3679	6	and	and	CC
60025	3679	7	nicely	nicely	RB
60025	3679	8	into	into	IN
60025	3679	9	very	very	RB
60025	3679	10	small	small	JJ
60025	3679	11	shreds	shred	NNS
60025	3679	12	,	,	,
60025	3679	13	with	with	IN
60025	3679	14	a	a	DT
60025	3679	15	cabbage	cabbage	NN
60025	3679	16	-	-	HYPH
60025	3679	17	cutter	cutter	NN
60025	3679	18	,	,	,
60025	3679	19	or	or	CC
60025	3679	20	a	a	DT
60025	3679	21	sharp	sharp	JJ
60025	3679	22	knife	knife	NN
60025	3679	23	.	.	.
60025	3680	1	Put	put	VB
60025	3680	2	it	-PRON-	PRP
60025	3680	3	into	into	IN
60025	3680	4	a	a	DT
60025	3680	5	deep	deep	JJ
60025	3680	6	china	china	NNP
60025	3680	7	dish	dish	NN
60025	3680	8	,	,	,
60025	3680	9	and	and	CC
60025	3680	10	prepare	prepare	VB
60025	3680	11	for	for	IN
60025	3680	12	it	-PRON-	PRP
60025	3680	13	the	the	DT
60025	3680	14	following	follow	VBG
60025	3680	15	dressing	dressing	NN
60025	3680	16	.	.	.
60025	3681	1	Take	take	VB
60025	3681	2	a	a	DT
60025	3681	3	large	large	JJ
60025	3681	4	half	half	NN
60025	3681	5	-	-	HYPH
60025	3681	6	pint	pint	NN
60025	3681	7	of	of	IN
60025	3681	8	the	the	DT
60025	3681	9	best	good	JJS
60025	3681	10	cider	cider	NN
60025	3681	11	vinegar	vinegar	NN
60025	3681	12	,	,	,
60025	3681	13	and	and	CC
60025	3681	14	mix	mix	VB
60025	3681	15	with	with	IN
60025	3681	16	it	-PRON-	PRP
60025	3681	17	a	a	DT
60025	3681	18	quarter	quarter	NN
60025	3681	19	of	of	IN
60025	3681	20	a	a	DT
60025	3681	21	pound	pound	NN
60025	3681	22	of	of	IN
60025	3681	23	fresh	fresh	JJ
60025	3681	24	butter	butter	NN
60025	3681	25	,	,	,
60025	3681	26	divided	divide	VBN
60025	3681	27	into	into	IN
60025	3681	28	four	four	CD
60025	3681	29	bits	bit	NNS
60025	3681	30	,	,	,
60025	3681	31	and	and	CC
60025	3681	32	rolled	roll	VBN
60025	3681	33	in	in	IN
60025	3681	34	flour	flour	NN
60025	3681	35	;	;	:
60025	3681	36	a	a	DT
60025	3681	37	small	small	JJ
60025	3681	38	salt	salt	NN
60025	3681	39	-	-	HYPH
60025	3681	40	spoon	spoon	NN
60025	3681	41	of	of	IN
60025	3681	42	salt	salt	NN
60025	3681	43	,	,	,
60025	3681	44	and	and	CC
60025	3681	45	the	the	DT
60025	3681	46	same	same	JJ
60025	3681	47	quantity	quantity	NN
60025	3681	48	of	of	IN
60025	3681	49	cayenne	cayenne	NN
60025	3681	50	.	.	.
60025	3682	1	Stir	stir	VB
60025	3682	2	all	all	PDT
60025	3682	3	this	this	DT
60025	3682	4	well	well	UH
60025	3682	5	together	together	RB
60025	3682	6	,	,	,
60025	3682	7	and	and	CC
60025	3682	8	boil	boil	VB
60025	3682	9	it	-PRON-	PRP
60025	3682	10	in	in	IN
60025	3682	11	a	a	DT
60025	3682	12	small	small	JJ
60025	3682	13	saucepan	saucepan	NN
60025	3682	14	.	.	.
60025	3683	1	Have	have	VBP
60025	3683	2	ready	ready	JJ
60025	3683	3	the	the	DT
60025	3683	4	yolks	yolk	NNS
60025	3683	5	of	of	IN
60025	3683	6	four	four	CD
60025	3683	7	eggs	egg	NNS
60025	3683	8	well	well	RB
60025	3683	9	beaten	beat	VBN
60025	3683	10	.	.	.
60025	3684	1	As	as	RB
60025	3684	2	soon	soon	RB
60025	3684	3	as	as	IN
60025	3684	4	the	the	DT
60025	3684	5	mixture	mixture	NN
60025	3684	6	has	have	VBZ
60025	3684	7	come	come	VBN
60025	3684	8	to	to	IN
60025	3684	9	a	a	DT
60025	3684	10	hard	hard	JJ
60025	3684	11	boil	boil	NN
60025	3684	12	,	,	,
60025	3684	13	take	take	VB
60025	3684	14	it	-PRON-	PRP
60025	3684	15	off	off	IN
60025	3684	16	the	the	DT
60025	3684	17	fire	fire	NN
60025	3684	18	,	,	,
60025	3684	19	and	and	CC
60025	3684	20	stir	stir	VB
60025	3684	21	in	in	IN
60025	3684	22	the	the	DT
60025	3684	23	beaten	beaten	JJ
60025	3684	24	egg	egg	NN
60025	3684	25	.	.	.
60025	3685	1	Then	then	RB
60025	3685	2	pour	pour	VB
60025	3685	3	it	-PRON-	PRP
60025	3685	4	boiling	boil	VBG
60025	3685	5	hot	hot	JJ
60025	3685	6	over	over	IN
60025	3685	7	the	the	DT
60025	3685	8	shred	shre	VBN
60025	3685	9	cabbage	cabbage	NN
60025	3685	10	,	,	,
60025	3685	11	and	and	CC
60025	3685	12	mix	mix	VB
60025	3685	13	it	-PRON-	PRP
60025	3685	14	well	well	RB
60025	3685	15	,	,	,
60025	3685	16	all	all	RB
60025	3685	17	through	through	RB
60025	3685	18	,	,	,
60025	3685	19	with	with	IN
60025	3685	20	a	a	DT
60025	3685	21	spoon	spoon	NN
60025	3685	22	.	.	.
60025	3686	1	Set	set	VB
60025	3686	2	it	-PRON-	PRP
60025	3686	3	to	to	TO
60025	3686	4	cool	cool	VB
60025	3686	5	on	on	IN
60025	3686	6	ice	ice	NN
60025	3686	7	or	or	CC
60025	3686	8	snow	snow	NN
60025	3686	9	,	,	,
60025	3686	10	or	or	CC
60025	3686	11	in	in	IN
60025	3686	12	the	the	DT
60025	3686	13	open	open	JJ
60025	3686	14	air	air	NN
60025	3686	15	.	.	.
60025	3687	1	It	-PRON-	PRP
60025	3687	2	must	must	MD
60025	3687	3	be	be	VB
60025	3687	4	quite	quite	RB
60025	3687	5	cold	cold	JJ
60025	3687	6	before	before	IN
60025	3687	7	it	-PRON-	PRP
60025	3687	8	goes	go	VBZ
60025	3687	9	to	to	IN
60025	3687	10	table	table	NN
60025	3687	11	.	.	.
60025	3688	1	WARM	WARM	NNP
60025	3688	2	SLAW.--Take	slaw.--take	VBP
60025	3688	3	a	a	DT
60025	3688	4	red	red	JJ
60025	3688	5	cabbage	cabbage	NN
60025	3688	6	;	;	:
60025	3688	7	wash	wash	NN
60025	3688	8	,	,	,
60025	3688	9	drain	drain	VB
60025	3688	10	,	,	,
60025	3688	11	and	and	CC
60025	3688	12	shred	shre	VBD
60025	3688	13	it	-PRON-	PRP
60025	3688	14	finely	finely	RB
60025	3688	15	.	.	.
60025	3689	1	Put	put	VB
60025	3689	2	it	-PRON-	PRP
60025	3689	3	into	into	IN
60025	3689	4	a	a	DT
60025	3689	5	deep	deep	JJ
60025	3689	6	dish	dish	NN
60025	3689	7	.	.	.
60025	3690	1	Cover	cover	VB
60025	3690	2	it	-PRON-	PRP
60025	3690	3	closely	closely	RB
60025	3690	4	,	,	,
60025	3690	5	and	and	CC
60025	3690	6	set	set	VBD
60025	3690	7	it	-PRON-	PRP
60025	3690	8	on	on	IN
60025	3690	9	the	the	DT
60025	3690	10	top	top	NN
60025	3690	11	of	of	IN
60025	3690	12	a	a	DT
60025	3690	13	stove	stove	NN
60025	3690	14	,	,	,
60025	3690	15	or	or	CC
60025	3690	16	in	in	IN
60025	3690	17	a	a	DT
60025	3690	18	bake	bake	NN
60025	3690	19	oven	oven	NN
60025	3690	20	,	,	,
60025	3690	21	till	till	IN
60025	3690	22	it	-PRON-	PRP
60025	3690	23	is	be	VBZ
60025	3690	24	warm	warm	JJ
60025	3690	25	all	all	RB
60025	3690	26	through	through	RB
60025	3690	27	.	.	.
60025	3691	1	Then	then	RB
60025	3691	2	make	make	VB
60025	3691	3	a	a	DT
60025	3691	4	dressing	dressing	NN
60025	3691	5	as	as	IN
60025	3691	6	in	in	IN
60025	3691	7	the	the	DT
60025	3691	8	receipt	receipt	NN
60025	3691	9	for	for	IN
60025	3691	10	cold	cold	JJ
60025	3691	11	slaw	slaw	NN
60025	3691	12	.	.	.
60025	3692	1	Pour	pour	VB
60025	3692	2	it	-PRON-	PRP
60025	3692	3	hot	hot	JJ
60025	3692	4	over	over	IN
60025	3692	5	the	the	DT
60025	3692	6	cabbage	cabbage	NN
60025	3692	7	.	.	.
60025	3693	1	Cover	cover	VB
60025	3693	2	the	the	DT
60025	3693	3	dish	dish	NN
60025	3693	4	,	,	,
60025	3693	5	and	and	CC
60025	3693	6	send	send	VB
60025	3693	7	it	-PRON-	PRP
60025	3693	8	to	to	IN
60025	3693	9	table	table	NN
60025	3693	10	as	as	RB
60025	3693	11	warm	warm	JJ
60025	3693	12	as	as	IN
60025	3693	13	possible	possible	JJ
60025	3693	14	.	.	.
60025	3694	1	EAST	EAST	NNS
60025	3694	2	INDIA	INDIA	NNP
60025	3694	3	PICKLE	PICKLE	NNP
60025	3694	4	.	.	.
60025	3695	1	This	this	DT
60025	3695	2	is	be	VBZ
60025	3695	3	a	a	DT
60025	3695	4	mixture	mixture	NN
60025	3695	5	of	of	IN
60025	3695	6	various	various	JJ
60025	3695	7	things	thing	NNS
60025	3695	8	pickled	pickle	VBN
60025	3695	9	together	together	RB
60025	3695	10	,	,	,
60025	3695	11	and	and	CC
60025	3695	12	put	put	VBD
60025	3695	13	into	into	IN
60025	3695	14	the	the	DT
60025	3695	15	same	same	JJ
60025	3695	16	jar	jar	NN
60025	3695	17	.	.	.
60025	3696	1	Have	have	VBP
60025	3696	2	ready	ready	JJ
60025	3696	3	a	a	DT
60025	3696	4	small	small	JJ
60025	3696	5	white	white	JJ
60025	3696	6	cabbage	cabbage	NN
60025	3696	7	,	,	,
60025	3696	8	sliced	sliced	JJ
60025	3696	9	,	,	,
60025	3696	10	and	and	CC
60025	3696	11	the	the	DT
60025	3696	12	stalk	stalk	NN
60025	3696	13	removed	remove	VBD
60025	3696	14	;	;	:
60025	3696	15	a	a	DT
60025	3696	16	cauliflower	cauliflower	NN
60025	3696	17	cut	cut	VBD
60025	3696	18	into	into	IN
60025	3696	19	neat	neat	JJ
60025	3696	20	branches	branch	NNS
60025	3696	21	,	,	,
60025	3696	22	leaving	leave	VBG
60025	3696	23	out	out	RP
60025	3696	24	the	the	DT
60025	3696	25	large	large	JJ
60025	3696	26	stalk	stalk	NN
60025	3696	27	;	;	,
60025	3696	28	sliced	sliced	JJ
60025	3696	29	cucumbers	cucumber	NNS
60025	3696	30	;	;	,
60025	3696	31	sliced	sliced	JJ
60025	3696	32	carrots	carrot	NNS
60025	3696	33	;	;	,
60025	3696	34	sliced	sliced	JJ
60025	3696	35	beets	beet	NNS
60025	3696	36	,	,	,
60025	3696	37	(	(	-LRB-
60025	3696	38	all	all	DT
60025	3696	39	nicked	nicked	JJ
60025	3696	40	round	round	IN
60025	3696	41	the	the	DT
60025	3696	42	edges	edge	NNS
60025	3696	43	;	;	,
60025	3696	44	)	)	-RRB-
60025	3696	45	button	button	NN
60025	3696	46	-	-	HYPH
60025	3696	47	onions	onion	NNS
60025	3696	48	;	;	:
60025	3696	49	string	string	NN
60025	3696	50	-	-	HYPH
60025	3696	51	beans	bean	NNS
60025	3696	52	;	;	:
60025	3696	53	radish	radish	JJ
60025	3696	54	pods	pod	NNS
60025	3696	55	;	;	,
60025	3696	56	barberries	barberry	NNS
60025	3696	57	;	;	,
60025	3696	58	cherries	cherry	NNS
60025	3696	59	;	;	:
60025	3696	60	green	green	JJ
60025	3696	61	grapes	grape	NNS
60025	3696	62	;	;	,
60025	3696	63	nasturtians	nasturtian	NNS
60025	3696	64	;	;	,
60025	3696	65	capsicums	capsicum	NNS
60025	3696	66	;	;	:
60025	3696	67	bell	bell	NN
60025	3696	68	-	-	HYPH
60025	3696	69	peppers	pepper	NNS
60025	3696	70	,	,	,
60025	3696	71	&	&	CC
60025	3696	72	c.	c.	NNP
60025	3696	73	Sprinkle	Sprinkle	NNP
60025	3696	74	all	all	PDT
60025	3696	75	these	these	DT
60025	3696	76	things	thing	NNS
60025	3696	77	with	with	IN
60025	3696	78	salt	salt	NN
60025	3696	79	,	,	,
60025	3696	80	put	put	VBD
60025	3696	81	them	-PRON-	PRP
60025	3696	82	promiscuously	promiscuously	RB
60025	3696	83	into	into	IN
60025	3696	84	a	a	DT
60025	3696	85	large	large	JJ
60025	3696	86	earthen	earthen	JJ
60025	3696	87	pan	pan	NN
60025	3696	88	,	,	,
60025	3696	89	and	and	CC
60025	3696	90	pour	pour	VB
60025	3696	91	scalding	scald	VBG
60025	3696	92	salt	salt	NN
60025	3696	93	and	and	CC
60025	3696	94	water	water	NN
60025	3696	95	over	over	IN
60025	3696	96	them	-PRON-	PRP
60025	3696	97	.	.	.
60025	3697	1	Let	let	VB
60025	3697	2	them	-PRON-	PRP
60025	3697	3	lie	lie	VB
60025	3697	4	in	in	IN
60025	3697	5	the	the	DT
60025	3697	6	brine	brine	NN
60025	3697	7	for	for	IN
60025	3697	8	four	four	CD
60025	3697	9	days	day	NNS
60025	3697	10	,	,	,
60025	3697	11	turning	turn	VBG
60025	3697	12	them	-PRON-	PRP
60025	3697	13	all	all	DT
60025	3697	14	over	over	IN
60025	3697	15	every	every	DT
60025	3697	16	day	day	NN
60025	3697	17	.	.	.
60025	3698	1	Then	then	RB
60025	3698	2	take	take	VB
60025	3698	3	them	-PRON-	PRP
60025	3698	4	out	out	RP
60025	3698	5	,	,	,
60025	3698	6	wash	wash	VB
60025	3698	7	each	each	DT
60025	3698	8	thing	thing	NN
60025	3698	9	separately	separately	RB
60025	3698	10	in	in	IN
60025	3698	11	vinegar	vinegar	NN
60025	3698	12	,	,	,
60025	3698	13	and	and	CC
60025	3698	14	wipe	wipe	VB
60025	3698	15	them	-PRON-	PRP
60025	3698	16	carefully	carefully	RB
60025	3698	17	in	in	IN
60025	3698	18	a	a	DT
60025	3698	19	cloth	cloth	NN
60025	3698	20	.	.	.
60025	3699	1	Afterwards	afterwards	RB
60025	3699	2	lay	lay	VB
60025	3699	3	them	-PRON-	PRP
60025	3699	4	on	on	IN
60025	3699	5	sieves	sieve	NNS
60025	3699	6	before	before	IN
60025	3699	7	the	the	DT
60025	3699	8	fire	fire	NN
60025	3699	9	,	,	,
60025	3699	10	and	and	CC
60025	3699	11	dry	dry	VB
60025	3699	12	them	-PRON-	PRP
60025	3699	13	thoroughly	thoroughly	RB
60025	3699	14	.	.	.
60025	3700	1	For	for	IN
60025	3700	2	the	the	DT
60025	3700	3	pickle	pickle	NN
60025	3700	4	liquor.--To	liquor.--to	NN
60025	3700	5	every	every	DT
60025	3700	6	two	two	CD
60025	3700	7	quarts	quart	NNS
60025	3700	8	of	of	IN
60025	3700	9	the	the	DT
60025	3700	10	best	good	JJS
60025	3700	11	vinegar	vinegar	NN
60025	3700	12	,	,	,
60025	3700	13	put	put	VB
60025	3700	14	an	an	DT
60025	3700	15	ounce	ounce	NN
60025	3700	16	and	and	CC
60025	3700	17	a	a	DT
60025	3700	18	half	half	NN
60025	3700	19	of	of	IN
60025	3700	20	white	white	JJ
60025	3700	21	ginger	ginger	NN
60025	3700	22	root	root	NN
60025	3700	23	,	,	,
60025	3700	24	scraped	scrape	VBN
60025	3700	25	and	and	CC
60025	3700	26	sliced	slice	VBD
60025	3700	27	;	;	:
60025	3700	28	the	the	DT
60025	3700	29	same	same	JJ
60025	3700	30	of	of	IN
60025	3700	31	long	long	JJ
60025	3700	32	pepper	pepper	NN
60025	3700	33	;	;	:
60025	3700	34	two	two	CD
60025	3700	35	ounces	ounce	NNS
60025	3700	36	of	of	IN
60025	3700	37	peeled	peel	VBN
60025	3700	38	shalots	shalot	NNS
60025	3700	39	,	,	,
60025	3700	40	or	or	CC
60025	3700	41	little	little	JJ
60025	3700	42	button	button	NN
60025	3700	43	-	-	HYPH
60025	3700	44	onions	onion	NNS
60025	3700	45	,	,	,
60025	3700	46	cut	cut	VBN
60025	3700	47	in	in	IN
60025	3700	48	pieces	piece	NNS
60025	3700	49	;	;	:
60025	3700	50	half	half	PDT
60025	3700	51	an	an	DT
60025	3700	52	ounce	ounce	NN
60025	3700	53	of	of	IN
60025	3700	54	peeled	peel	VBN
60025	3700	55	garlic	garlic	NN
60025	3700	56	;	;	:
60025	3700	57	an	an	DT
60025	3700	58	ounce	ounce	NN
60025	3700	59	of	of	IN
60025	3700	60	turmeric	turmeric	NN
60025	3700	61	;	;	:
60025	3700	62	and	and	CC
60025	3700	63	two	two	CD
60025	3700	64	ounces	ounce	NNS
60025	3700	65	of	of	IN
60025	3700	66	mustard	mustard	NN
60025	3700	67	seed	seed	NN
60025	3700	68	bruised	bruise	VBN
60025	3700	69	,	,	,
60025	3700	70	or	or	CC
60025	3700	71	of	of	IN
60025	3700	72	mustard	mustard	NN
60025	3700	73	powder	powder	NN
60025	3700	74	.	.	.
60025	3701	1	Let	let	VB
60025	3701	2	all	all	PDT
60025	3701	3	these	these	DT
60025	3701	4	ingredients	ingredient	NNS
60025	3701	5	,	,	,
60025	3701	6	mixed	mix	VBN
60025	3701	7	with	with	IN
60025	3701	8	the	the	DT
60025	3701	9	vinegar	vinegar	NN
60025	3701	10	,	,	,
60025	3701	11	infuse	infuse	VBP
60025	3701	12	in	in	IN
60025	3701	13	a	a	DT
60025	3701	14	close	close	JJ
60025	3701	15	jar	jar	NN
60025	3701	16	for	for	IN
60025	3701	17	a	a	DT
60025	3701	18	week	week	NN
60025	3701	19	,	,	,
60025	3701	20	setting	set	VBG
60025	3701	21	in	in	IN
60025	3701	22	a	a	DT
60025	3701	23	warm	warm	JJ
60025	3701	24	place	place	NN
60025	3701	25	,	,	,
60025	3701	26	or	or	CC
60025	3701	27	by	by	IN
60025	3701	28	the	the	DT
60025	3701	29	fire	fire	NN
60025	3701	30	.	.	.
60025	3702	1	Then	then	RB
60025	3702	2	(	(	-LRB-
60025	3702	3	after	after	IN
60025	3702	4	the	the	DT
60025	3702	5	vegetables	vegetable	NNS
60025	3702	6	have	have	VBP
60025	3702	7	been	be	VBN
60025	3702	8	properly	properly	RB
60025	3702	9	prepared	prepare	VBN
60025	3702	10	,	,	,
60025	3702	11	and	and	CC
60025	3702	12	dried	dry	VBN
60025	3702	13	from	from	IN
60025	3702	14	the	the	DT
60025	3702	15	brine	brine	NN
60025	3702	16	)	)	-RRB-
60025	3702	17	put	put	VBD
60025	3702	18	them	-PRON-	PRP
60025	3702	19	all	all	DT
60025	3702	20	into	into	IN
60025	3702	21	one	one	CD
60025	3702	22	large	large	JJ
60025	3702	23	stone	stone	NN
60025	3702	24	jar	jar	NN
60025	3702	25	,	,	,
60025	3702	26	or	or	CC
60025	3702	27	into	into	IN
60025	3702	28	smaller	small	JJR
60025	3702	29	jars	jar	NNS
60025	3702	30	,	,	,
60025	3702	31	and	and	CC
60025	3702	32	strain	strain	VB
60025	3702	33	the	the	DT
60025	3702	34	pickle	pickle	NN
60025	3702	35	over	over	IN
60025	3702	36	them	-PRON-	PRP
60025	3702	37	.	.	.
60025	3703	1	The	the	DT
60025	3703	2	liquid	liquid	NN
60025	3703	3	must	must	MD
60025	3703	4	be	be	VB
60025	3703	5	in	in	IN
60025	3703	6	a	a	DT
60025	3703	7	large	large	JJ
60025	3703	8	quantity	quantity	NN
60025	3703	9	,	,	,
60025	3703	10	so	so	IN
60025	3703	11	as	as	IN
60025	3703	12	to	to	TO
60025	3703	13	keep	keep	VB
60025	3703	14	the	the	DT
60025	3703	15	vegetables	vegetable	NNS
60025	3703	16	well	well	RB
60025	3703	17	covered	cover	VBN
60025	3703	18	with	with	IN
60025	3703	19	it	-PRON-	PRP
60025	3703	20	,	,	,
60025	3703	21	or	or	CC
60025	3703	22	they	-PRON-	PRP
60025	3703	23	will	will	MD
60025	3703	24	spoil	spoil	VB
60025	3703	25	.	.	.
60025	3704	1	Put	put	VB
60025	3704	2	a	a	DT
60025	3704	3	table	table	NN
60025	3704	4	-	-	HYPH
60025	3704	5	spoonful	spoonful	JJ
60025	3704	6	of	of	IN
60025	3704	7	sweet	sweet	JJ
60025	3704	8	oil	oil	NN
60025	3704	9	on	on	IN
60025	3704	10	the	the	DT
60025	3704	11	top	top	NN
60025	3704	12	of	of	IN
60025	3704	13	each	each	DT
60025	3704	14	jar	jar	NN
60025	3704	15	,	,	,
60025	3704	16	and	and	CC
60025	3704	17	secure	secure	VB
60025	3704	18	them	-PRON-	PRP
60025	3704	19	well	well	RB
60025	3704	20	with	with	IN
60025	3704	21	a	a	DT
60025	3704	22	large	large	JJ
60025	3704	23	cork	cork	NN
60025	3704	24	and	and	CC
60025	3704	25	a	a	DT
60025	3704	26	leather	leather	NN
60025	3704	27	.	.	.
60025	3705	1	If	if	IN
60025	3705	2	you	-PRON-	PRP
60025	3705	3	find	find	VBP
60025	3705	4	that	that	IN
60025	3705	5	after	after	IN
60025	3705	6	awhile	awhile	JJ
60025	3705	7	the	the	DT
60025	3705	8	vegetables	vegetable	NNS
60025	3705	9	have	have	VBP
60025	3705	10	absorbed	absorb	VBN
60025	3705	11	the	the	DT
60025	3705	12	liquor	liquor	NN
60025	3705	13	,	,	,
60025	3705	14	so	so	IN
60025	3705	15	that	that	IN
60025	3705	16	there	there	EX
60025	3705	17	is	be	VBZ
60025	3705	18	danger	danger	NN
60025	3705	19	of	of	IN
60025	3705	20	their	-PRON-	PRP$
60025	3705	21	not	not	RB
60025	3705	22	having	have	VBG
60025	3705	23	a	a	DT
60025	3705	24	sufficiency	sufficiency	NN
60025	3705	25	,	,	,
60025	3705	26	prepare	prepare	VB
60025	3705	27	some	some	DT
60025	3705	28	more	more	RBR
60025	3705	29	seasoned	seasoned	JJ
60025	3705	30	vinegar	vinegar	NN
60025	3705	31	and	and	CC
60025	3705	32	pour	pour	VB
60025	3705	33	it	-PRON-	PRP
60025	3705	34	over	over	IN
60025	3705	35	them	-PRON-	PRP
60025	3705	36	.	.	.
60025	3706	1	East	East	NNP
60025	3706	2	India	India	NNP
60025	3706	3	pickle	pickle	NN
60025	3706	4	is	be	VBZ
60025	3706	5	very	very	RB
60025	3706	6	convenient	convenient	JJ
60025	3706	7	,	,	,
60025	3706	8	and	and	CC
60025	3706	9	will	will	MD
60025	3706	10	keep	keep	VB
60025	3706	11	two	two	CD
60025	3706	12	years	year	NNS
60025	3706	13	.	.	.
60025	3707	1	As	as	IN
60025	3707	2	different	different	JJ
60025	3707	3	vegetables	vegetable	NNS
60025	3707	4	come	come	VBP
60025	3707	5	into	into	IN
60025	3707	6	season	season	NN
60025	3707	7	,	,	,
60025	3707	8	you	-PRON-	PRP
60025	3707	9	can	can	MD
60025	3707	10	prepare	prepare	VB
60025	3707	11	them	-PRON-	PRP
60025	3707	12	with	with	IN
60025	3707	13	the	the	DT
60025	3707	14	salt	salt	NN
60025	3707	15	and	and	CC
60025	3707	16	water	water	NN
60025	3707	17	process	process	NN
60025	3707	18	,	,	,
60025	3707	19	and	and	CC
60025	3707	20	add	add	VB
60025	3707	21	them	-PRON-	PRP
60025	3707	22	to	to	IN
60025	3707	23	the	the	DT
60025	3707	24	things	thing	NNS
60025	3707	25	already	already	RB
60025	3707	26	in	in	IN
60025	3707	27	the	the	DT
60025	3707	28	jar	jar	NN
60025	3707	29	.	.	.
60025	3708	1	You	-PRON-	PRP
60025	3708	2	may	may	MD
60025	3708	3	put	put	VB
60025	3708	4	small	small	JJ
60025	3708	5	mangoes	mango	NNS
60025	3708	6	into	into	IN
60025	3708	7	this	this	DT
60025	3708	8	pickle	pickle	NN
60025	3708	9	;	;	:
60025	3708	10	also	also	RB
60025	3708	11	plums	plum	NNS
60025	3708	12	,	,	,
60025	3708	13	peaches	peach	NNS
60025	3708	14	and	and	CC
60025	3708	15	apricots	apricot	NNS
60025	3708	16	.	.	.
60025	3709	1	TO	to	IN
60025	3709	2	PICKLE	PICKLE	NNP
60025	3709	3	OYSTERS	oyster	NNS
60025	3709	4	FOR	for	IN
60025	3709	5	KEEPING	keeping	NN
60025	3709	6	.	.	.
60025	3710	1	For	for	IN
60025	3710	2	this	this	DT
60025	3710	3	purpose	purpose	NN
60025	3710	4	take	take	VBP
60025	3710	5	none	none	NN
60025	3710	6	but	but	CC
60025	3710	7	the	the	DT
60025	3710	8	finest	fine	JJS
60025	3710	9	and	and	CC
60025	3710	10	largest	large	JJS
60025	3710	11	oysters	oyster	NNS
60025	3710	12	.	.	.
60025	3711	1	After	after	IN
60025	3711	2	they	-PRON-	PRP
60025	3711	3	are	be	VBP
60025	3711	4	opened	open	VBN
60025	3711	5	,	,	,
60025	3711	6	separate	separate	VB
60025	3711	7	them	-PRON-	PRP
60025	3711	8	from	from	IN
60025	3711	9	their	-PRON-	PRP$
60025	3711	10	liquor	liquor	NN
60025	3711	11	,	,	,
60025	3711	12	and	and	CC
60025	3711	13	put	put	VBD
60025	3711	14	them	-PRON-	PRP
60025	3711	15	into	into	IN
60025	3711	16	a	a	DT
60025	3711	17	bucket	bucket	NN
60025	3711	18	or	or	CC
60025	3711	19	a	a	DT
60025	3711	20	large	large	JJ
60025	3711	21	pan	pan	NN
60025	3711	22	,	,	,
60025	3711	23	and	and	CC
60025	3711	24	pour	pour	NN
60025	3711	25	boiling	boil	VBG
60025	3711	26	water	water	NN
60025	3711	27	upon	upon	IN
60025	3711	28	them	-PRON-	PRP
60025	3711	29	to	to	TO
60025	3711	30	take	take	VB
60025	3711	31	out	out	RP
60025	3711	32	the	the	DT
60025	3711	33	slime	slime	NN
60025	3711	34	.	.	.
60025	3712	1	Stir	stir	VB
60025	3712	2	them	-PRON-	PRP
60025	3712	3	about	about	IN
60025	3712	4	in	in	IN
60025	3712	5	it	-PRON-	PRP
60025	3712	6	,	,	,
60025	3712	7	and	and	CC
60025	3712	8	then	then	RB
60025	3712	9	take	take	VB
60025	3712	10	them	-PRON-	PRP
60025	3712	11	out	out	RP
60025	3712	12	,	,	,
60025	3712	13	and	and	CC
60025	3712	14	rinse	rinse	VB
60025	3712	15	them	-PRON-	PRP
60025	3712	16	well	well	RB
60025	3712	17	in	in	IN
60025	3712	18	cold	cold	JJ
60025	3712	19	water	water	NN
60025	3712	20	.	.	.
60025	3713	1	Then	then	RB
60025	3713	2	put	put	VB
60025	3713	3	them	-PRON-	PRP
60025	3713	4	into	into	IN
60025	3713	5	a	a	DT
60025	3713	6	large	large	JJ
60025	3713	7	kettle	kettle	NN
60025	3713	8	with	with	IN
60025	3713	9	fresh	fresh	JJ
60025	3713	10	water	water	NN
60025	3713	11	,	,	,
60025	3713	12	barely	barely	RB
60025	3713	13	enough	enough	RB
60025	3713	14	to	to	TO
60025	3713	15	cover	cover	VB
60025	3713	16	them	-PRON-	PRP
60025	3713	17	,	,	,
60025	3713	18	(	(	-LRB-
60025	3713	19	mixing	mix	VBG
60025	3713	20	with	with	IN
60025	3713	21	it	-PRON-	PRP
60025	3713	22	a	a	DT
60025	3713	23	table	table	NN
60025	3713	24	-	-	HYPH
60025	3713	25	spoonful	spoonful	JJ
60025	3713	26	of	of	IN
60025	3713	27	salt	salt	NN
60025	3713	28	to	to	IN
60025	3713	29	every	every	DT
60025	3713	30	hundred	hundred	CD
60025	3713	31	oysters	oyster	NNS
60025	3713	32	,	,	,
60025	3713	33	)	)	-RRB-
60025	3713	34	and	and	CC
60025	3713	35	give	give	VB
60025	3713	36	them	-PRON-	PRP
60025	3713	37	a	a	DT
60025	3713	38	boil	boil	NN
60025	3713	39	up	up	RB
60025	3713	40	,	,	,
60025	3713	41	just	just	RB
60025	3713	42	sufficient	sufficient	JJ
60025	3713	43	to	to	TO
60025	3713	44	plump	plump	VB
60025	3713	45	them	-PRON-	PRP
60025	3713	46	.	.	.
60025	3714	1	Take	take	VB
60025	3714	2	them	-PRON-	PRP
60025	3714	3	out	out	RP
60025	3714	4	,	,	,
60025	3714	5	spread	spread	VB
60025	3714	6	them	-PRON-	PRP
60025	3714	7	on	on	IN
60025	3714	8	large	large	JJ
60025	3714	9	dishes	dish	NNS
60025	3714	10	or	or	CC
60025	3714	11	on	on	IN
60025	3714	12	a	a	DT
60025	3714	13	clean	clean	JJ
60025	3714	14	table	table	NN
60025	3714	15	,	,	,
60025	3714	16	and	and	CC
60025	3714	17	cover	cover	VB
60025	3714	18	them	-PRON-	PRP
60025	3714	19	with	with	IN
60025	3714	20	a	a	DT
60025	3714	21	cloth	cloth	NN
60025	3714	22	.	.	.
60025	3715	1	Take	take	VB
60025	3715	2	the	the	DT
60025	3715	3	liquor	liquor	NN
60025	3715	4	of	of	IN
60025	3715	5	the	the	DT
60025	3715	6	oysters	oyster	NNS
60025	3715	7	,	,	,
60025	3715	8	and	and	CC
60025	3715	9	with	with	IN
60025	3715	10	every	every	DT
60025	3715	11	pint	pint	NN
60025	3715	12	of	of	IN
60025	3715	13	it	-PRON-	PRP
60025	3715	14	mix	mix	VB
60025	3715	15	a	a	DT
60025	3715	16	quart	quart	NN
60025	3715	17	of	of	IN
60025	3715	18	the	the	DT
60025	3715	19	best	good	JJS
60025	3715	20	vinegar	vinegar	NN
60025	3715	21	,	,	,
60025	3715	22	a	a	DT
60025	3715	23	table	table	NN
60025	3715	24	-	-	HYPH
60025	3715	25	spoonful	spoonful	JJ
60025	3715	26	of	of	IN
60025	3715	27	salt	salt	NN
60025	3715	28	,	,	,
60025	3715	29	a	a	DT
60025	3715	30	table	table	NN
60025	3715	31	-	-	HYPH
60025	3715	32	spoonful	spoonful	JJ
60025	3715	33	of	of	IN
60025	3715	34	whole	whole	JJ
60025	3715	35	cloves	clove	NNS
60025	3715	36	,	,	,
60025	3715	37	the	the	DT
60025	3715	38	same	same	JJ
60025	3715	39	of	of	IN
60025	3715	40	whole	whole	JJ
60025	3715	41	black	black	JJ
60025	3715	42	pepper	pepper	NN
60025	3715	43	,	,	,
60025	3715	44	and	and	CC
60025	3715	45	a	a	DT
60025	3715	46	tea	tea	NN
60025	3715	47	-	-	HYPH
60025	3715	48	spoonful	spoonful	JJ
60025	3715	49	of	of	IN
60025	3715	50	whole	whole	JJ
60025	3715	51	mace	mace	NN
60025	3715	52	.	.	.
60025	3716	1	Put	put	VB
60025	3716	2	the	the	DT
60025	3716	3	liquid	liquid	NN
60025	3716	4	over	over	IN
60025	3716	5	the	the	DT
60025	3716	6	fire	fire	NN
60025	3716	7	in	in	IN
60025	3716	8	a	a	DT
60025	3716	9	kettle	kettle	NN
60025	3716	10	,	,	,
60025	3716	11	and	and	CC
60025	3716	12	when	when	WRB
60025	3716	13	it	-PRON-	PRP
60025	3716	14	boils	boil	VBZ
60025	3716	15	throw	throw	VBP
60025	3716	16	in	in	RP
60025	3716	17	the	the	DT
60025	3716	18	oysters	oyster	NNS
60025	3716	19	,	,	,
60025	3716	20	and	and	CC
60025	3716	21	let	let	VB
60025	3716	22	them	-PRON-	PRP
60025	3716	23	remain	remain	VB
60025	3716	24	in	in	IN
60025	3716	25	it	-PRON-	PRP
60025	3716	26	five	five	CD
60025	3716	27	minutes	minute	NNS
60025	3716	28	.	.	.
60025	3717	1	Then	then	RB
60025	3717	2	take	take	VB
60025	3717	3	the	the	DT
60025	3717	4	whole	whole	NN
60025	3717	5	off	off	IN
60025	3717	6	the	the	DT
60025	3717	7	fire	fire	NN
60025	3717	8	,	,	,
60025	3717	9	stir	stir	VB
60025	3717	10	it	-PRON-	PRP
60025	3717	11	up	up	RP
60025	3717	12	well	well	RB
60025	3717	13	,	,	,
60025	3717	14	and	and	CC
60025	3717	15	let	let	VB
60025	3717	16	it	-PRON-	PRP
60025	3717	17	stand	stand	VB
60025	3717	18	to	to	TO
60025	3717	19	get	get	VB
60025	3717	20	quite	quite	RB
60025	3717	21	cold	cold	JJ
60025	3717	22	.	.	.
60025	3718	1	Afterwards	afterwards	RB
60025	3718	2	(	(	-LRB-
60025	3718	3	if	if	IN
60025	3718	4	you	-PRON-	PRP
60025	3718	5	have	have	VBP
60025	3718	6	a	a	DT
60025	3718	7	large	large	JJ
60025	3718	8	quantity	quantity	NN
60025	3718	9	)	)	-RRB-
60025	3718	10	put	put	VBD
60025	3718	11	it	-PRON-	PRP
60025	3718	12	into	into	IN
60025	3718	13	a	a	DT
60025	3718	14	keg	keg	NN
60025	3718	15	,	,	,
60025	3718	16	which	which	WDT
60025	3718	17	must	must	MD
60025	3718	18	first	first	RB
60025	3718	19	be	be	VB
60025	3718	20	well	well	RB
60025	3718	21	scalded	scald	VBN
60025	3718	22	,	,	,
60025	3718	23	(	(	-LRB-
60025	3718	24	a	a	DT
60025	3718	25	new	new	JJ
60025	3718	26	keg	keg	NN
60025	3718	27	is	be	VBZ
60025	3718	28	best	good	JJS
60025	3718	29	,	,	,
60025	3718	30	)	)	-RRB-
60025	3718	31	and	and	CC
60025	3718	32	fill	fill	VB
60025	3718	33	it	-PRON-	PRP
60025	3718	34	as	as	RB
60025	3718	35	full	full	JJ
60025	3718	36	as	as	IN
60025	3718	37	it	-PRON-	PRP
60025	3718	38	can	can	MD
60025	3718	39	hold	hold	VB
60025	3718	40	.	.	.
60025	3719	1	Do	do	VB
60025	3719	2	not	not	RB
60025	3719	3	put	put	VB
60025	3719	4	a	a	DT
60025	3719	5	weight	weight	NN
60025	3719	6	on	on	IN
60025	3719	7	the	the	DT
60025	3719	8	oysters	oyster	NNS
60025	3719	9	to	to	TO
60025	3719	10	keep	keep	VB
60025	3719	11	them	-PRON-	PRP
60025	3719	12	down	down	RP
60025	3719	13	in	in	IN
60025	3719	14	the	the	DT
60025	3719	15	liquor	liquor	NN
60025	3719	16	,	,	,
60025	3719	17	as	as	IN
60025	3719	18	it	-PRON-	PRP
60025	3719	19	will	will	MD
60025	3719	20	crush	crush	VB
60025	3719	21	them	-PRON-	PRP
60025	3719	22	to	to	IN
60025	3719	23	pieces	piece	NNS
60025	3719	24	if	if	IN
60025	3719	25	the	the	DT
60025	3719	26	keg	keg	NN
60025	3719	27	should	should	MD
60025	3719	28	be	be	VB
60025	3719	29	moved	move	VBN
60025	3719	30	or	or	CC
60025	3719	31	conveyed	convey	VBN
60025	3719	32	to	to	IN
60025	3719	33	a	a	DT
60025	3719	34	distance	distance	NN
60025	3719	35	.	.	.
60025	3720	1	If	if	IN
60025	3720	2	you	-PRON-	PRP
60025	3720	3	have	have	VBP
60025	3720	4	not	not	RB
60025	3720	5	enough	enough	JJ
60025	3720	6	to	to	TO
60025	3720	7	fill	fill	VB
60025	3720	8	a	a	DT
60025	3720	9	keg	keg	NN
60025	3720	10	,	,	,
60025	3720	11	put	put	VB
60025	3720	12	them	-PRON-	PRP
60025	3720	13	into	into	IN
60025	3720	14	stone	stone	NN
60025	3720	15	jars	jar	NNS
60025	3720	16	when	when	WRB
60025	3720	17	they	-PRON-	PRP
60025	3720	18	are	be	VBP
60025	3720	19	perfectly	perfectly	RB
60025	3720	20	cold	cold	JJ
60025	3720	21	,	,	,
60025	3720	22	and	and	CC
60025	3720	23	cover	cover	VB
60025	3720	24	them	-PRON-	PRP
60025	3720	25	securely	securely	RB
60025	3720	26	.	.	.
60025	3721	1	For	for	IN
60025	3721	2	pickling	pickle	VBG
60025	3721	3	oysters	oyster	NNS
60025	3721	4	and	and	CC
60025	3721	5	all	all	DT
60025	3721	6	other	other	JJ
60025	3721	7	purposes	purpose	NNS
60025	3721	8	use	use	VBP
60025	3721	9	only	only	RB
60025	3721	10	the	the	DT
60025	3721	11	best	good	JJS
60025	3721	12	cider	cider	NN
60025	3721	13	vinegar	vinegar	NN
60025	3721	14	.	.	.
60025	3722	1	The	the	DT
60025	3722	2	sharp	sharp	JJ
60025	3722	3	pungent	pungent	JJ
60025	3722	4	vinegar	vinegar	NN
60025	3722	5	made	make	VBD
60025	3722	6	entirely	entirely	RB
60025	3722	7	of	of	IN
60025	3722	8	chemical	chemical	JJ
60025	3722	9	substances	substance	NNS
60025	3722	10	will	will	MD
60025	3722	11	destroy	destroy	VB
60025	3722	12	the	the	DT
60025	3722	13	oysters	oyster	NNS
60025	3722	14	,	,	,
60025	3722	15	and	and	CC
60025	3722	16	is	be	VBZ
60025	3722	17	too	too	RB
60025	3722	18	unwholesome	unwholesome	JJ
60025	3722	19	for	for	IN
60025	3722	20	any	any	DT
60025	3722	21	culinary	culinary	JJ
60025	3722	22	purpose	purpose	NN
60025	3722	23	.	.	.
60025	3723	1	No	no	DT
60025	3723	2	one	one	PRP
60025	3723	3	should	should	MD
60025	3723	4	purchase	purchase	VB
60025	3723	5	it	-PRON-	PRP
60025	3723	6	.	.	.
60025	3724	1	It	-PRON-	PRP
60025	3724	2	may	may	MD
60025	3724	3	be	be	VB
60025	3724	4	known	know	VBN
60025	3724	5	by	by	IN
60025	3724	6	its	-PRON-	PRP$
60025	3724	7	excessive	excessive	JJ
60025	3724	8	sharpness	sharpness	NN
60025	3724	9	;	;	:
60025	3724	10	being	be	VBG
60025	3724	11	violently	violently	RB
60025	3724	12	pungent	pungent	JJ
60025	3724	13	without	without	IN
60025	3724	14	any	any	DT
60025	3724	15	pleasant	pleasant	JJ
60025	3724	16	flavour	flavour	NN
60025	3724	17	.	.	.
60025	3725	1	SWEETMEATS	SWEETMEATS	NNP
60025	3725	2	.	.	.
60025	3726	1	GENERAL	GENERAL	NNP
60025	3726	2	REMARKS	REMARKS	NNP
60025	3726	3	.	.	.
60025	3727	1	The	the	DT
60025	3727	2	introduction	introduction	NN
60025	3727	3	of	of	IN
60025	3727	4	iron	iron	NN
60025	3727	5	ware	ware	NN
60025	3727	6	lined	line	VBN
60025	3727	7	with	with	IN
60025	3727	8	porcelain	porcelain	NN
60025	3727	9	has	have	VBZ
60025	3727	10	fortunately	fortunately	RB
60025	3727	11	almost	almost	RB
60025	3727	12	superseded	supersede	VBN
60025	3727	13	the	the	DT
60025	3727	14	use	use	NN
60025	3727	15	of	of	IN
60025	3727	16	brass	brass	NN
60025	3727	17	or	or	CC
60025	3727	18	bell	bell	NN
60025	3727	19	-	-	HYPH
60025	3727	20	metal	metal	NN
60025	3727	21	kettles	kettle	NNS
60025	3727	22	for	for	IN
60025	3727	23	boiling	boil	VBG
60025	3727	24	sweetmeats	sweetmeat	NNS
60025	3727	25	;	;	:
60025	3727	26	a	a	DT
60025	3727	27	practice	practice	NN
60025	3727	28	by	by	IN
60025	3727	29	which	which	WDT
60025	3727	30	the	the	DT
60025	3727	31	articles	article	NNS
60025	3727	32	prepared	prepare	VBN
60025	3727	33	in	in	IN
60025	3727	34	those	those	DT
60025	3727	35	pernicious	pernicious	JJ
60025	3727	36	utensils	utensil	NNS
60025	3727	37	were	be	VBD
60025	3727	38	always	always	RB
60025	3727	39	more	more	RBR
60025	3727	40	or	or	CC
60025	3727	41	less	less	RBR
60025	3727	42	imbued	imbued	JJ
60025	3727	43	with	with	IN
60025	3727	44	the	the	DT
60025	3727	45	deleterious	deleterious	JJ
60025	3727	46	qualities	quality	NNS
60025	3727	47	of	of	IN
60025	3727	48	the	the	DT
60025	3727	49	verdigris	verdigris	NN
60025	3727	50	that	that	WDT
60025	3727	51	is	be	VBZ
60025	3727	52	produced	produce	VBN
60025	3727	53	in	in	IN
60025	3727	54	them	-PRON-	PRP
60025	3727	55	by	by	IN
60025	3727	56	the	the	DT
60025	3727	57	action	action	NN
60025	3727	58	of	of	IN
60025	3727	59	acids	acid	NNS
60025	3727	60	.	.	.
60025	3728	1	Charcoal	charcoal	NN
60025	3728	2	furnaces	furnace	NNS
60025	3728	3	will	will	MD
60025	3728	4	be	be	VB
60025	3728	5	found	find	VBN
60025	3728	6	very	very	RB
60025	3728	7	convenient	convenient	JJ
60025	3728	8	for	for	IN
60025	3728	9	preserving	preserve	VBG
60025	3728	10	;	;	:
60025	3728	11	the	the	DT
60025	3728	12	kettles	kettle	NNS
60025	3728	13	being	be	VBG
60025	3728	14	set	set	VBN
60025	3728	15	on	on	IN
60025	3728	16	the	the	DT
60025	3728	17	top	top	NN
60025	3728	18	.	.	.
60025	3729	1	They	-PRON-	PRP
60025	3729	2	can	can	MD
60025	3729	3	be	be	VB
60025	3729	4	used	use	VBN
60025	3729	5	in	in	IN
60025	3729	6	the	the	DT
60025	3729	7	open	open	JJ
60025	3729	8	air	air	NN
60025	3729	9	.	.	.
60025	3730	1	Sweetmeats	sweetmeat	NNS
60025	3730	2	should	should	MD
60025	3730	3	be	be	VB
60025	3730	4	boiled	boil	VBN
60025	3730	5	rather	rather	RB
60025	3730	6	quickly	quickly	RB
60025	3730	7	,	,	,
60025	3730	8	that	that	IN
60025	3730	9	the	the	DT
60025	3730	10	watery	watery	JJ
60025	3730	11	particles	particle	NNS
60025	3730	12	may	may	MD
60025	3730	13	exhale	exhale	VB
60025	3730	14	at	at	IN
60025	3730	15	once	once	RB
60025	3730	16	,	,	,
60025	3730	17	without	without	IN
60025	3730	18	being	be	VBG
60025	3730	19	subjected	subject	VBN
60025	3730	20	to	to	IN
60025	3730	21	so	so	RB
60025	3730	22	long	long	RB
60025	3730	23	a	a	DT
60025	3730	24	process	process	NN
60025	3730	25	as	as	IN
60025	3730	26	to	to	TO
60025	3730	27	spoil	spoil	VB
60025	3730	28	the	the	DT
60025	3730	29	colour	colour	NN
60025	3730	30	and	and	CC
60025	3730	31	diminish	diminish	VB
60025	3730	32	the	the	DT
60025	3730	33	flavour	flavour	NN
60025	3730	34	of	of	IN
60025	3730	35	the	the	DT
60025	3730	36	fruit	fruit	NN
60025	3730	37	.	.	.
60025	3731	1	But	but	CC
60025	3731	2	on	on	IN
60025	3731	3	the	the	DT
60025	3731	4	other	other	JJ
60025	3731	5	hand	hand	NN
60025	3731	6	,	,	,
60025	3731	7	if	if	IN
60025	3731	8	boiled	boil	VBN
60025	3731	9	too	too	RB
60025	3731	10	short	short	JJ
60025	3731	11	a	a	DT
60025	3731	12	time	time	NN
60025	3731	13	they	-PRON-	PRP
60025	3731	14	will	will	MD
60025	3731	15	not	not	RB
60025	3731	16	keep	keep	VB
60025	3731	17	so	so	RB
60025	3731	18	well	well	RB
60025	3731	19	.	.	.
60025	3732	1	If	if	IN
60025	3732	2	you	-PRON-	PRP
60025	3732	3	wish	wish	VBP
60025	3732	4	your	-PRON-	PRP$
60025	3732	5	sweetmeats	sweetmeat	NNS
60025	3732	6	to	to	TO
60025	3732	7	look	look	VB
60025	3732	8	bright	bright	JJ
60025	3732	9	and	and	CC
60025	3732	10	clear	clear	JJ
60025	3732	11	,	,	,
60025	3732	12	use	use	VB
60025	3732	13	only	only	RB
60025	3732	14	the	the	DT
60025	3732	15	very	very	RB
60025	3732	16	best	good	JJS
60025	3732	17	loaf	loaf	NN
60025	3732	18	-	-	HYPH
60025	3732	19	sugar	sugar	NN
60025	3732	20	.	.	.
60025	3733	1	Fruit	fruit	NN
60025	3733	2	may	may	MD
60025	3733	3	be	be	VB
60025	3733	4	preserved	preserve	VBN
60025	3733	5	for	for	IN
60025	3733	6	family	family	NN
60025	3733	7	use	use	NN
60025	3733	8	and	and	CC
60025	3733	9	for	for	IN
60025	3733	10	common	common	JJ
60025	3733	11	purposes	purpose	NNS
60025	3733	12	,	,	,
60025	3733	13	in	in	IN
60025	3733	14	sugar	sugar	NN
60025	3733	15	of	of	IN
60025	3733	16	inferior	inferior	JJ
60025	3733	17	quality	quality	NN
60025	3733	18	,	,	,
60025	3733	19	but	but	CC
60025	3733	20	it	-PRON-	PRP
60025	3733	21	will	will	MD
60025	3733	22	never	never	RB
60025	3733	23	have	have	VB
60025	3733	24	a	a	DT
60025	3733	25	good	good	JJ
60025	3733	26	appearance	appearance	NN
60025	3733	27	,	,	,
60025	3733	28	and	and	CC
60025	3733	29	it	-PRON-	PRP
60025	3733	30	is	be	VBZ
60025	3733	31	also	also	RB
60025	3733	32	more	more	RBR
60025	3733	33	liable	liable	JJ
60025	3733	34	to	to	TO
60025	3733	35	spoil	spoil	VB
60025	3733	36	.	.	.
60025	3734	1	If	if	IN
60025	3734	2	too	too	RB
60025	3734	3	small	small	JJ
60025	3734	4	a	a	DT
60025	3734	5	proportion	proportion	NN
60025	3734	6	of	of	IN
60025	3734	7	sugar	sugar	NN
60025	3734	8	is	be	VBZ
60025	3734	9	allowed	allow	VBN
60025	3734	10	to	to	IN
60025	3734	11	the	the	DT
60025	3734	12	fruit	fruit	NN
60025	3734	13	,	,	,
60025	3734	14	it	-PRON-	PRP
60025	3734	15	will	will	MD
60025	3734	16	_	_	NNP
60025	3734	17	certainly	certainly	RB
60025	3734	18	_	_	NNP
60025	3734	19	not	not	RB
60025	3734	20	keep	keep	VB
60025	3734	21	well	well	RB
60025	3734	22	.	.	.
60025	3735	1	When	when	WRB
60025	3735	2	this	this	DT
60025	3735	3	experiment	experiment	NN
60025	3735	4	is	be	VBZ
60025	3735	5	tried	try	VBN
60025	3735	6	it	-PRON-	PRP
60025	3735	7	is	be	VBZ
60025	3735	8	generally	generally	RB
60025	3735	9	found	find	VBN
60025	3735	10	to	to	TO
60025	3735	11	be	be	VB
60025	3735	12	false	false	JJ
60025	3735	13	economy	economy	NN
60025	3735	14	;	;	:
60025	3735	15	as	as	IN
60025	3735	16	sweetmeats	sweetmeat	NNS
60025	3735	17	,	,	,
60025	3735	18	when	when	WRB
60025	3735	19	they	-PRON-	PRP
60025	3735	20	begin	begin	VBP
60025	3735	21	to	to	TO
60025	3735	22	spoil	spoil	VB
60025	3735	23	,	,	,
60025	3735	24	can	can	MD
60025	3735	25	only	only	RB
60025	3735	26	be	be	VB
60025	3735	27	recovered	recover	VBN
60025	3735	28	and	and	CC
60025	3735	29	made	make	VBN
60025	3735	30	eatable	eatable	JJ
60025	3735	31	by	by	IN
60025	3735	32	boiling	boil	VBG
60025	3735	33	them	-PRON-	PRP
60025	3735	34	over	over	RP
60025	3735	35	again	again	RB
60025	3735	36	with	with	IN
60025	3735	37	additional	additional	JJ
60025	3735	38	sugar	sugar	NN
60025	3735	39	;	;	:
60025	3735	40	and	and	CC
60025	3735	41	even	even	RB
60025	3735	42	then	then	RB
60025	3735	43	,	,	,
60025	3735	44	they	-PRON-	PRP
60025	3735	45	are	be	VBP
60025	3735	46	never	never	RB
60025	3735	47	so	so	RB
60025	3735	48	good	good	JJ
60025	3735	49	as	as	IN
60025	3735	50	if	if	IN
60025	3735	51	done	do	VBN
60025	3735	52	properly	properly	RB
60025	3735	53	at	at	IN
60025	3735	54	first	first	RB
60025	3735	55	.	.	.
60025	3736	1	If	if	IN
60025	3736	2	jellies	jelly	NNS
60025	3736	3	have	have	VBP
60025	3736	4	not	not	RB
60025	3736	5	sufficient	sufficient	JJ
60025	3736	6	sugar	sugar	NN
60025	3736	7	,	,	,
60025	3736	8	they	-PRON-	PRP
60025	3736	9	do	do	VBP
60025	3736	10	not	not	RB
60025	3736	11	congeal	congeal	VB
60025	3736	12	,	,	,
60025	3736	13	but	but	CC
60025	3736	14	will	will	MD
60025	3736	15	remain	remain	VB
60025	3736	16	liquid	liquid	JJ
60025	3736	17	.	.	.
60025	3737	1	Jelly	Jelly	NNP
60025	3737	2	bags	bag	NNS
60025	3737	3	should	should	MD
60025	3737	4	be	be	VB
60025	3737	5	made	make	VBN
60025	3737	6	of	of	IN
60025	3737	7	white	white	JJ
60025	3737	8	flannel	flannel	NN
60025	3737	9	.	.	.
60025	3738	1	It	-PRON-	PRP
60025	3738	2	is	be	VBZ
60025	3738	3	well	well	JJ
60025	3738	4	to	to	TO
60025	3738	5	have	have	VB
60025	3738	6	a	a	DT
60025	3738	7	wooden	wooden	JJ
60025	3738	8	stand	stand	NN
60025	3738	9	or	or	CC
60025	3738	10	frame	frame	NN
60025	3738	11	like	like	IN
60025	3738	12	a	a	DT
60025	3738	13	towel	towel	NN
60025	3738	14	horse	horse	NN
60025	3738	15	,	,	,
60025	3738	16	to	to	TO
60025	3738	17	which	which	WDT
60025	3738	18	the	the	DT
60025	3738	19	bag	bag	NN
60025	3738	20	can	can	MD
60025	3738	21	be	be	VB
60025	3738	22	tied	tie	VBN
60025	3738	23	while	while	IN
60025	3738	24	it	-PRON-	PRP
60025	3738	25	is	be	VBZ
60025	3738	26	dripping	drip	VBG
60025	3738	27	.	.	.
60025	3739	1	The	the	DT
60025	3739	2	bag	bag	NN
60025	3739	3	should	should	MD
60025	3739	4	first	first	RB
60025	3739	5	be	be	VB
60025	3739	6	dipped	dip	VBN
60025	3739	7	in	in	IN
60025	3739	8	hot	hot	JJ
60025	3739	9	water	water	NN
60025	3739	10	,	,	,
60025	3739	11	for	for	IN
60025	3739	12	if	if	IN
60025	3739	13	dry	dry	JJ
60025	3739	14	it	-PRON-	PRP
60025	3739	15	will	will	MD
60025	3739	16	absorb	absorb	VB
60025	3739	17	too	too	RB
60025	3739	18	much	much	JJ
60025	3739	19	of	of	IN
60025	3739	20	the	the	DT
60025	3739	21	juice	juice	NN
60025	3739	22	.	.	.
60025	3740	1	After	after	IN
60025	3740	2	the	the	DT
60025	3740	3	liquor	liquor	NN
60025	3740	4	is	be	VBZ
60025	3740	5	all	all	DT
60025	3740	6	in	in	RB
60025	3740	7	,	,	,
60025	3740	8	close	close	VB
60025	3740	9	the	the	DT
60025	3740	10	top	top	NN
60025	3740	11	of	of	IN
60025	3740	12	the	the	DT
60025	3740	13	bag	bag	NN
60025	3740	14	,	,	,
60025	3740	15	that	that	IN
60025	3740	16	none	none	NN
60025	3740	17	of	of	IN
60025	3740	18	the	the	DT
60025	3740	19	flavour	flavour	NN
60025	3740	20	may	may	MD
60025	3740	21	evaporate	evaporate	VB
60025	3740	22	.	.	.
60025	3741	1	In	in	IN
60025	3741	2	putting	put	VBG
60025	3741	3	away	away	RP
60025	3741	4	sweetmeats	sweetmeat	NNS
60025	3741	5	,	,	,
60025	3741	6	it	-PRON-	PRP
60025	3741	7	is	be	VBZ
60025	3741	8	best	good	JJS
60025	3741	9	to	to	TO
60025	3741	10	place	place	VB
60025	3741	11	them	-PRON-	PRP
60025	3741	12	in	in	IN
60025	3741	13	small	small	JJ
60025	3741	14	jars	jar	NNS
60025	3741	15	,	,	,
60025	3741	16	as	as	IN
60025	3741	17	the	the	DT
60025	3741	18	more	more	RBR
60025	3741	19	frequently	frequently	RB
60025	3741	20	they	-PRON-	PRP
60025	3741	21	are	be	VBP
60025	3741	22	exposed	expose	VBN
60025	3741	23	to	to	IN
60025	3741	24	the	the	DT
60025	3741	25	air	air	NN
60025	3741	26	by	by	IN
60025	3741	27	opening	opening	NN
60025	3741	28	,	,	,
60025	3741	29	the	the	DT
60025	3741	30	more	more	JJR
60025	3741	31	danger	danger	NN
60025	3741	32	there	there	EX
60025	3741	33	is	be	VBZ
60025	3741	34	of	of	IN
60025	3741	35	their	-PRON-	PRP$
60025	3741	36	spoiling	spoiling	NN
60025	3741	37	.	.	.
60025	3742	1	The	the	DT
60025	3742	2	best	good	JJS
60025	3742	3	vessels	vessel	NNS
60025	3742	4	for	for	IN
60025	3742	5	this	this	DT
60025	3742	6	purpose	purpose	NN
60025	3742	7	are	be	VBP
60025	3742	8	white	white	JJ
60025	3742	9	queen's	queen's	JJ
60025	3742	10	-	-	HYPH
60025	3742	11	ware	ware	JJ
60025	3742	12	pots	pot	NNS
60025	3742	13	,	,	,
60025	3742	14	or	or	CC
60025	3742	15	glass	glass	NN
60025	3742	16	jars	jar	NNS
60025	3742	17	.	.	.
60025	3743	1	For	for	IN
60025	3743	2	jellies	jelly	NNS
60025	3743	3	,	,	,
60025	3743	4	jams	jam	NNS
60025	3743	5	,	,	,
60025	3743	6	and	and	CC
60025	3743	7	for	for	IN
60025	3743	8	small	small	JJ
60025	3743	9	fruit	fruit	NN
60025	3743	10	,	,	,
60025	3743	11	common	common	JJ
60025	3743	12	glass	glass	NN
60025	3743	13	tumblers	tumbler	NNS
60025	3743	14	are	be	VBP
60025	3743	15	very	very	RB
60025	3743	16	convenient	convenient	JJ
60025	3743	17	,	,	,
60025	3743	18	and	and	CC
60025	3743	19	may	may	MD
60025	3743	20	be	be	VB
60025	3743	21	covered	cover	VBN
60025	3743	22	simply	simply	RB
60025	3743	23	with	with	IN
60025	3743	24	double	double	JJ
60025	3743	25	tissue	tissue	NN
60025	3743	26	-	-	HYPH
60025	3743	27	paper	paper	NN
60025	3743	28	,	,	,
60025	3743	29	cut	cut	VBD
60025	3743	30	exactly	exactly	RB
60025	3743	31	to	to	TO
60025	3743	32	fit	fit	VB
60025	3743	33	the	the	DT
60025	3743	34	inside	inside	NN
60025	3743	35	of	of	IN
60025	3743	36	the	the	DT
60025	3743	37	top	top	NN
60025	3743	38	of	of	IN
60025	3743	39	the	the	DT
60025	3743	40	glass	glass	NN
60025	3743	41	,	,	,
60025	3743	42	laid	lay	VBN
60025	3743	43	lightly	lightly	RB
60025	3743	44	on	on	IN
60025	3743	45	the	the	DT
60025	3743	46	sweetmeat	sweetmeat	NN
60025	3743	47	,	,	,
60025	3743	48	and	and	CC
60025	3743	49	pressed	press	VBD
60025	3743	50	down	down	RP
60025	3743	51	all	all	DT
60025	3743	52	round	round	NN
60025	3743	53	with	with	IN
60025	3743	54	the	the	DT
60025	3743	55	finger	finger	NN
60025	3743	56	.	.	.
60025	3744	1	This	this	DT
60025	3744	2	covering	covering	NN
60025	3744	3	,	,	,
60025	3744	4	if	if	IN
60025	3744	5	closely	closely	RB
60025	3744	6	and	and	CC
60025	3744	7	nicely	nicely	RB
60025	3744	8	fitted	fit	VBN
60025	3744	9	,	,	,
60025	3744	10	will	will	MD
60025	3744	11	be	be	VB
60025	3744	12	found	find	VBN
60025	3744	13	to	to	TO
60025	3744	14	keep	keep	VB
60025	3744	15	them	-PRON-	PRP
60025	3744	16	perfectly	perfectly	RB
60025	3744	17	well	well	RB
60025	3744	18	,	,	,
60025	3744	19	and	and	CC
60025	3744	20	as	as	IN
60025	3744	21	it	-PRON-	PRP
60025	3744	22	adheres	adhere	VBZ
60025	3744	23	so	so	RB
60025	3744	24	closely	closely	RB
60025	3744	25	as	as	IN
60025	3744	26	to	to	TO
60025	3744	27	form	form	VB
60025	3744	28	a	a	DT
60025	3744	29	complete	complete	JJ
60025	3744	30	coat	coat	NN
60025	3744	31	over	over	IN
60025	3744	32	the	the	DT
60025	3744	33	top	top	NN
60025	3744	34	,	,	,
60025	3744	35	it	-PRON-	PRP
60025	3744	36	is	be	VBZ
60025	3744	37	better	well	JJR
60025	3744	38	for	for	IN
60025	3744	39	jellies	jelly	NNS
60025	3744	40	or	or	CC
60025	3744	41	jams	jam	NNS
60025	3744	42	than	than	IN
60025	3744	43	writing	writing	NN
60025	3744	44	-	-	HYPH
60025	3744	45	paper	paper	NN
60025	3744	46	dipped	dip	VBN
60025	3744	47	in	in	IN
60025	3744	48	brandy	brandy	NN
60025	3744	49	,	,	,
60025	3744	50	which	which	WDT
60025	3744	51	is	be	VBZ
60025	3744	52	always	always	RB
60025	3744	53	somewhat	somewhat	RB
60025	3744	54	shrivelled	shrivel	VBN
60025	3744	55	by	by	IN
60025	3744	56	the	the	DT
60025	3744	57	liquor	liquor	NN
60025	3744	58	with	with	IN
60025	3744	59	which	which	WDT
60025	3744	60	it	-PRON-	PRP
60025	3744	61	has	have	VBZ
60025	3744	62	been	be	VBN
60025	3744	63	saturated	saturate	VBN
60025	3744	64	.	.	.
60025	3745	1	If	if	IN
60025	3745	2	you	-PRON-	PRP
60025	3745	3	find	find	VBP
60025	3745	4	that	that	IN
60025	3745	5	your	-PRON-	PRP$
60025	3745	6	sweetmeats	sweetmeat	NNS
60025	3745	7	have	have	VBP
60025	3745	8	become	become	VBN
60025	3745	9	dry	dry	JJ
60025	3745	10	and	and	CC
60025	3745	11	candied	candy	VBN
60025	3745	12	,	,	,
60025	3745	13	you	-PRON-	PRP
60025	3745	14	may	may	MD
60025	3745	15	liquefy	liquefy	VB
60025	3745	16	them	-PRON-	PRP
60025	3745	17	again	again	RB
60025	3745	18	by	by	IN
60025	3745	19	setting	set	VBG
60025	3745	20	the	the	DT
60025	3745	21	jars	jar	NNS
60025	3745	22	in	in	IN
60025	3745	23	water	water	NN
60025	3745	24	and	and	CC
60025	3745	25	making	make	VBG
60025	3745	26	it	-PRON-	PRP
60025	3745	27	boil	boil	VB
60025	3745	28	round	round	IN
60025	3745	29	them	-PRON-	PRP
60025	3745	30	.	.	.
60025	3746	1	In	in	IN
60025	3746	2	preserving	preserve	VBG
60025	3746	3	fruit	fruit	NN
60025	3746	4	whole	whole	NN
60025	3746	5	,	,	,
60025	3746	6	it	-PRON-	PRP
60025	3746	7	is	be	VBZ
60025	3746	8	best	good	JJS
60025	3746	9	to	to	TO
60025	3746	10	put	put	VB
60025	3746	11	it	-PRON-	PRP
60025	3746	12	first	first	RB
60025	3746	13	in	in	IN
60025	3746	14	a	a	DT
60025	3746	15	thin	thin	JJ
60025	3746	16	syrup	syrup	NN
60025	3746	17	.	.	.
60025	3747	1	If	if	IN
60025	3747	2	boiled	boil	VBN
60025	3747	3	in	in	IN
60025	3747	4	a	a	DT
60025	3747	5	thick	thick	JJ
60025	3747	6	syrup	syrup	NN
60025	3747	7	at	at	IN
60025	3747	8	the	the	DT
60025	3747	9	beginning	beginning	NN
60025	3747	10	,	,	,
60025	3747	11	the	the	DT
60025	3747	12	juice	juice	NN
60025	3747	13	will	will	MD
60025	3747	14	be	be	VB
60025	3747	15	drawn	draw	VBN
60025	3747	16	out	out	RP
60025	3747	17	so	so	IN
60025	3747	18	as	as	IN
60025	3747	19	to	to	TO
60025	3747	20	shrink	shrink	VB
60025	3747	21	the	the	DT
60025	3747	22	fruit	fruit	NN
60025	3747	23	.	.	.
60025	3748	1	It	-PRON-	PRP
60025	3748	2	is	be	VBZ
60025	3748	3	better	well	JJR
60025	3748	4	to	to	TO
60025	3748	5	boil	boil	VB
60025	3748	6	it	-PRON-	PRP
60025	3748	7	but	but	CC
60025	3748	8	a	a	DT
60025	3748	9	short	short	JJ
60025	3748	10	time	time	NN
60025	3748	11	at	at	IN
60025	3748	12	once	once	RB
60025	3748	13	,	,	,
60025	3748	14	and	and	CC
60025	3748	15	then	then	RB
60025	3748	16	to	to	TO
60025	3748	17	take	take	VB
60025	3748	18	it	-PRON-	PRP
60025	3748	19	out	out	RP
60025	3748	20	and	and	CC
60025	3748	21	let	let	VB
60025	3748	22	it	-PRON-	PRP
60025	3748	23	get	get	VB
60025	3748	24	cold	cold	JJ
60025	3748	25	,	,	,
60025	3748	26	afterwards	afterwards	RB
60025	3748	27	returning	return	VBG
60025	3748	28	it	-PRON-	PRP
60025	3748	29	to	to	IN
60025	3748	30	the	the	DT
60025	3748	31	syrup	syrup	NN
60025	3748	32	,	,	,
60025	3748	33	than	than	IN
60025	3748	34	to	to	TO
60025	3748	35	keep	keep	VB
60025	3748	36	it	-PRON-	PRP
60025	3748	37	boiling	boil	VBG
60025	3748	38	too	too	RB
60025	3748	39	long	long	RB
60025	3748	40	at	at	IN
60025	3748	41	a	a	DT
60025	3748	42	time	time	NN
60025	3748	43	,	,	,
60025	3748	44	which	which	WDT
60025	3748	45	will	will	MD
60025	3748	46	cause	cause	VB
60025	3748	47	it	-PRON-	PRP
60025	3748	48	to	to	TO
60025	3748	49	break	break	VB
60025	3748	50	and	and	CC
60025	3748	51	lose	lose	VB
60025	3748	52	its	-PRON-	PRP$
60025	3748	53	shape	shape	NN
60025	3748	54	.	.	.
60025	3749	1	Preserving	preserve	VBG
60025	3749	2	kettles	kettle	NNS
60025	3749	3	should	should	MD
60025	3749	4	be	be	VB
60025	3749	5	rather	rather	RB
60025	3749	6	broad	broad	JJ
60025	3749	7	than	than	IN
60025	3749	8	deep	deep	JJ
60025	3749	9	,	,	,
60025	3749	10	for	for	IN
60025	3749	11	the	the	DT
60025	3749	12	fruit	fruit	NN
60025	3749	13	can	can	MD
60025	3749	14	not	not	RB
60025	3749	15	be	be	VB
60025	3749	16	done	do	VBN
60025	3749	17	equally	equally	RB
60025	3749	18	if	if	IN
60025	3749	19	it	-PRON-	PRP
60025	3749	20	is	be	VBZ
60025	3749	21	too	too	RB
60025	3749	22	much	much	JJ
60025	3749	23	heaped	heap	VBN
60025	3749	24	.	.	.
60025	3750	1	They	-PRON-	PRP
60025	3750	2	should	should	MD
60025	3750	3	all	all	RB
60025	3750	4	have	have	VB
60025	3750	5	covers	cover	NNS
60025	3750	6	belonging	belong	VBG
60025	3750	7	to	to	IN
60025	3750	8	them	-PRON-	PRP
60025	3750	9	,	,	,
60025	3750	10	to	to	TO
60025	3750	11	put	put	VB
60025	3750	12	on	on	RP
60025	3750	13	after	after	IN
60025	3750	14	the	the	DT
60025	3750	15	scum	scum	NN
60025	3750	16	has	have	VBZ
60025	3750	17	done	do	VBN
60025	3750	18	rising	rise	VBG
60025	3750	19	,	,	,
60025	3750	20	that	that	IN
60025	3750	21	the	the	DT
60025	3750	22	flavour	flavour	NN
60025	3750	23	of	of	IN
60025	3750	24	the	the	DT
60025	3750	25	fruit	fruit	NN
60025	3750	26	may	may	MD
60025	3750	27	be	be	VB
60025	3750	28	kept	keep	VBN
60025	3750	29	in	in	RP
60025	3750	30	with	with	IN
60025	3750	31	the	the	DT
60025	3750	32	steam	steam	NN
60025	3750	33	.	.	.
60025	3751	1	A	a	DT
60025	3751	2	perforated	perforated	JJ
60025	3751	3	skimmer	skimmer	NN
60025	3751	4	pierced	pierce	VBD
60025	3751	5	all	all	RB
60025	3751	6	through	through	RB
60025	3751	7	with	with	IN
60025	3751	8	holes	hole	NNS
60025	3751	9	is	be	VBZ
60025	3751	10	a	a	DT
60025	3751	11	very	very	RB
60025	3751	12	necessary	necessary	JJ
60025	3751	13	utensil	utensil	JJ
60025	3751	14	in	in	IN
60025	3751	15	making	make	VBG
60025	3751	16	sweetmeats	sweetmeat	NNS
60025	3751	17	.	.	.
60025	3752	1	The	the	DT
60025	3752	2	water	water	NN
60025	3752	3	used	use	VBD
60025	3752	4	for	for	IN
60025	3752	5	melting	melt	VBG
60025	3752	6	the	the	DT
60025	3752	7	sugar	sugar	NN
60025	3752	8	should	should	MD
60025	3752	9	be	be	VB
60025	3752	10	very	very	RB
60025	3752	11	clear	clear	JJ
60025	3752	12	;	;	:
60025	3752	13	spring	spring	VB
60025	3752	14	or	or	CC
60025	3752	15	pump	pump	VB
60025	3752	16	water	water	NN
60025	3752	17	is	be	VBZ
60025	3752	18	best	good	JJS
60025	3752	19	.	.	.
60025	3753	1	But	but	CC
60025	3753	2	if	if	IN
60025	3753	3	you	-PRON-	PRP
60025	3753	4	are	be	VBP
60025	3753	5	obliged	oblige	VBN
60025	3753	6	to	to	TO
60025	3753	7	use	use	VB
60025	3753	8	river	river	NN
60025	3753	9	water	water	NN
60025	3753	10	,	,	,
60025	3753	11	let	let	VB
60025	3753	12	it	-PRON-	PRP
60025	3753	13	first	first	RB
60025	3753	14	be	be	VB
60025	3753	15	filtered	filter	VBN
60025	3753	16	.	.	.
60025	3754	1	Any	any	DT
60025	3754	2	turbidness	turbidness	NN
60025	3754	3	or	or	CC
60025	3754	4	impurity	impurity	NN
60025	3754	5	in	in	IN
60025	3754	6	the	the	DT
60025	3754	7	water	water	NN
60025	3754	8	will	will	MD
60025	3754	9	injure	injure	VB
60025	3754	10	the	the	DT
60025	3754	11	clearness	clearness	NN
60025	3754	12	of	of	IN
60025	3754	13	the	the	DT
60025	3754	14	sweetmeats	sweetmeat	NNS
60025	3754	15	.	.	.
60025	3755	1	If	if	IN
60025	3755	2	sweetmeats	sweetmeat	NNS
60025	3755	3	ferment	ferment	NN
60025	3755	4	in	in	IN
60025	3755	5	the	the	DT
60025	3755	6	jars	jar	NNS
60025	3755	7	,	,	,
60025	3755	8	boil	boil	VB
60025	3755	9	them	-PRON-	PRP
60025	3755	10	over	over	RP
60025	3755	11	again	again	RB
60025	3755	12	with	with	IN
60025	3755	13	additional	additional	JJ
60025	3755	14	sugar	sugar	NN
60025	3755	15	.	.	.
60025	3756	1	CLARIFIED	CLARIFIED	NNP
60025	3756	2	SUGAR	sugar	NN
60025	3756	3	SYRUP	syrup	NN
60025	3756	4	.	.	.
60025	3757	1	Take	take	VB
60025	3757	2	eight	eight	CD
60025	3757	3	pounds	pound	NNS
60025	3757	4	of	of	IN
60025	3757	5	the	the	DT
60025	3757	6	best	good	JJS
60025	3757	7	double	double	JJ
60025	3757	8	-	-	HYPH
60025	3757	9	refined	refined	JJ
60025	3757	10	loaf	loaf	NN
60025	3757	11	-	-	HYPH
60025	3757	12	sugar	sugar	NN
60025	3757	13	and	and	CC
60025	3757	14	break	break	VB
60025	3757	15	it	-PRON-	PRP
60025	3757	16	up	up	RP
60025	3757	17	or	or	CC
60025	3757	18	powder	powder	VB
60025	3757	19	it	-PRON-	PRP
60025	3757	20	.	.	.
60025	3758	1	Then	then	RB
60025	3758	2	beat	beat	VB
60025	3758	3	the	the	DT
60025	3758	4	whites	white	NNS
60025	3758	5	of	of	IN
60025	3758	6	four	four	CD
60025	3758	7	eggs	egg	NNS
60025	3758	8	to	to	IN
60025	3758	9	a	a	DT
60025	3758	10	strong	strong	JJ
60025	3758	11	froth	froth	NN
60025	3758	12	.	.	.
60025	3759	1	Stir	stir	VB
60025	3759	2	the	the	DT
60025	3759	3	white	white	NN
60025	3759	4	of	of	IN
60025	3759	5	egg	egg	NN
60025	3759	6	gradually	gradually	RB
60025	3759	7	into	into	IN
60025	3759	8	two	two	CD
60025	3759	9	quarts	quart	NNS
60025	3759	10	of	of	IN
60025	3759	11	very	very	RB
60025	3759	12	clear	clear	JJ
60025	3759	13	spring	spring	NN
60025	3759	14	or	or	CC
60025	3759	15	pump	pump	VB
60025	3759	16	water	water	NN
60025	3759	17	.	.	.
60025	3760	1	Put	put	VB
60025	3760	2	the	the	DT
60025	3760	3	sugar	sugar	NN
60025	3760	4	into	into	IN
60025	3760	5	a	a	DT
60025	3760	6	porcelain	porcelain	NN
60025	3760	7	kettle	kettle	NN
60025	3760	8	,	,	,
60025	3760	9	and	and	CC
60025	3760	10	mix	mix	VB
60025	3760	11	with	with	IN
60025	3760	12	it	-PRON-	PRP
60025	3760	13	the	the	DT
60025	3760	14	water	water	NN
60025	3760	15	and	and	CC
60025	3760	16	white	white	NN
60025	3760	17	of	of	IN
60025	3760	18	egg	egg	NN
60025	3760	19	.	.	.
60025	3761	1	While	while	IN
60025	3761	2	the	the	DT
60025	3761	3	sugar	sugar	NN
60025	3761	4	is	be	VBZ
60025	3761	5	melting	melt	VBG
60025	3761	6	,	,	,
60025	3761	7	stir	stir	VB
60025	3761	8	it	-PRON-	PRP
60025	3761	9	frequently	frequently	RB
60025	3761	10	;	;	:
60025	3761	11	and	and	CC
60025	3761	12	when	when	WRB
60025	3761	13	it	-PRON-	PRP
60025	3761	14	is	be	VBZ
60025	3761	15	entirely	entirely	RB
60025	3761	16	dissolved	dissolve	VBN
60025	3761	17	,	,	,
60025	3761	18	put	put	VBD
60025	3761	19	the	the	DT
60025	3761	20	kettle	kettle	NN
60025	3761	21	over	over	IN
60025	3761	22	a	a	DT
60025	3761	23	moderate	moderate	JJ
60025	3761	24	fire	fire	NN
60025	3761	25	,	,	,
60025	3761	26	and	and	CC
60025	3761	27	let	let	VB
60025	3761	28	it	-PRON-	PRP
60025	3761	29	boil	boil	VB
60025	3761	30	,	,	,
60025	3761	31	carefully	carefully	RB
60025	3761	32	taking	take	VBG
60025	3761	33	off	off	RP
60025	3761	34	the	the	DT
60025	3761	35	scum	scum	NN
60025	3761	36	as	as	IN
60025	3761	37	it	-PRON-	PRP
60025	3761	38	comes	come	VBZ
60025	3761	39	to	to	IN
60025	3761	40	the	the	DT
60025	3761	41	top	top	NN
60025	3761	42	,	,	,
60025	3761	43	and	and	CC
60025	3761	44	pouring	pour	VBG
60025	3761	45	in	in	IN
60025	3761	46	a	a	DT
60025	3761	47	little	little	JJ
60025	3761	48	cold	cold	JJ
60025	3761	49	water	water	NN
60025	3761	50	when	when	WRB
60025	3761	51	you	-PRON-	PRP
60025	3761	52	find	find	VBP
60025	3761	53	the	the	DT
60025	3761	54	syrup	syrup	NN
60025	3761	55	rising	rise	VBG
60025	3761	56	so	so	IN
60025	3761	57	as	as	IN
60025	3761	58	to	to	TO
60025	3761	59	run	run	VB
60025	3761	60	over	over	IN
60025	3761	61	the	the	DT
60025	3761	62	edge	edge	NN
60025	3761	63	of	of	IN
60025	3761	64	the	the	DT
60025	3761	65	kettle	kettle	NN
60025	3761	66	.	.	.
60025	3762	1	It	-PRON-	PRP
60025	3762	2	will	will	MD
60025	3762	3	be	be	VB
60025	3762	4	well	well	JJ
60025	3762	5	when	when	WRB
60025	3762	6	it	-PRON-	PRP
60025	3762	7	first	first	RB
60025	3762	8	boils	boil	VBZ
60025	3762	9	hard	hard	RB
60025	3762	10	to	to	TO
60025	3762	11	pour	pour	VB
60025	3762	12	in	in	IN
60025	3762	13	half	half	PDT
60025	3762	14	a	a	DT
60025	3762	15	pint	pint	NN
60025	3762	16	of	of	IN
60025	3762	17	cold	cold	JJ
60025	3762	18	water	water	NN
60025	3762	19	to	to	TO
60025	3762	20	keep	keep	VB
60025	3762	21	down	down	RP
60025	3762	22	the	the	DT
60025	3762	23	bubbles	bubble	NNS
60025	3762	24	so	so	IN
60025	3762	25	that	that	IN
60025	3762	26	the	the	DT
60025	3762	27	scum	scum	NN
60025	3762	28	may	may	MD
60025	3762	29	appear	appear	VB
60025	3762	30	,	,	,
60025	3762	31	and	and	CC
60025	3762	32	be	be	VB
60025	3762	33	easily	easily	RB
60025	3762	34	removed	remove	VBN
60025	3762	35	.	.	.
60025	3763	1	You	-PRON-	PRP
60025	3763	2	must	must	MD
60025	3763	3	not	not	RB
60025	3763	4	however	however	RB
60025	3763	5	boil	boil	VB
60025	3763	6	it	-PRON-	PRP
60025	3763	7	to	to	IN
60025	3763	8	candy	candy	NN
60025	3763	9	height	height	RB
60025	3763	10	,	,	,
60025	3763	11	so	so	IN
60025	3763	12	that	that	IN
60025	3763	13	the	the	DT
60025	3763	14	bubbles	bubble	NNS
60025	3763	15	will	will	MD
60025	3763	16	look	look	VB
60025	3763	17	like	like	IN
60025	3763	18	hard	hard	JJ
60025	3763	19	pearls	pearl	NNS
60025	3763	20	,	,	,
60025	3763	21	and	and	CC
60025	3763	22	the	the	DT
60025	3763	23	syrup	syrup	NN
60025	3763	24	will	will	MD
60025	3763	25	harden	harden	VB
60025	3763	26	in	in	IN
60025	3763	27	the	the	DT
60025	3763	28	spoon	spoon	NN
60025	3763	29	and	and	CC
60025	3763	30	hang	hang	VB
60025	3763	31	from	from	IN
60025	3763	32	it	-PRON-	PRP
60025	3763	33	in	in	IN
60025	3763	34	strings	string	NNS
60025	3763	35	;	;	:
60025	3763	36	for	for	IN
60025	3763	37	though	though	IN
60025	3763	38	very	very	RB
60025	3763	39	thick	thick	JJ
60025	3763	40	and	and	CC
60025	3763	41	clear	clear	JJ
60025	3763	42	it	-PRON-	PRP
60025	3763	43	must	must	MD
60025	3763	44	continue	continue	VB
60025	3763	45	liquid	liquid	JJ
60025	3763	46	.	.	.
60025	3764	1	When	when	WRB
60025	3764	2	it	-PRON-	PRP
60025	3764	3	is	be	VBZ
60025	3764	4	done	do	VBN
60025	3764	5	,	,	,
60025	3764	6	let	let	VB
60025	3764	7	it	-PRON-	PRP
60025	3764	8	stand	stand	VB
60025	3764	9	till	till	IN
60025	3764	10	it	-PRON-	PRP
60025	3764	11	gets	get	VBZ
60025	3764	12	quite	quite	RB
60025	3764	13	cold	cold	JJ
60025	3764	14	;	;	:
60025	3764	15	and	and	CC
60025	3764	16	if	if	IN
60025	3764	17	you	-PRON-	PRP
60025	3764	18	do	do	VBP
60025	3764	19	not	not	RB
60025	3764	20	want	want	VB
60025	3764	21	it	-PRON-	PRP
60025	3764	22	for	for	IN
60025	3764	23	immediate	immediate	JJ
60025	3764	24	use	use	NN
60025	3764	25	,	,	,
60025	3764	26	put	put	VB
60025	3764	27	it	-PRON-	PRP
60025	3764	28	into	into	IN
60025	3764	29	bottles	bottle	NNS
60025	3764	30	and	and	CC
60025	3764	31	seal	seal	VB
60025	3764	32	the	the	DT
60025	3764	33	corks	cork	NNS
60025	3764	34	.	.	.
60025	3765	1	When	when	WRB
60025	3765	2	you	-PRON-	PRP
60025	3765	3	wish	wish	VBP
60025	3765	4	to	to	TO
60025	3765	5	use	use	VB
60025	3765	6	this	this	DT
60025	3765	7	syrup	syrup	NN
60025	3765	8	for	for	IN
60025	3765	9	preserving	preserve	VBG
60025	3765	10	,	,	,
60025	3765	11	you	-PRON-	PRP
60025	3765	12	have	have	VBP
60025	3765	13	only	only	RB
60025	3765	14	to	to	TO
60025	3765	15	put	put	VB
60025	3765	16	the	the	DT
60025	3765	17	fruit	fruit	NN
60025	3765	18	into	into	IN
60025	3765	19	it	-PRON-	PRP
60025	3765	20	,	,	,
60025	3765	21	and	and	CC
60025	3765	22	boil	boil	VB
60025	3765	23	it	-PRON-	PRP
60025	3765	24	till	till	IN
60025	3765	25	tender	tender	NNP
60025	3765	26	and	and	CC
60025	3765	27	clear	clear	JJ
60025	3765	28	,	,	,
60025	3765	29	but	but	CC
60025	3765	30	not	not	RB
60025	3765	31	till	till	IN
60025	3765	32	it	-PRON-	PRP
60025	3765	33	breaks	break	VBZ
60025	3765	34	.	.	.
60025	3766	1	Large	large	JJ
60025	3766	2	fruit	fruit	NN
60025	3766	3	that	that	WDT
60025	3766	4	is	be	VBZ
60025	3766	5	done	do	VBN
60025	3766	6	whole	whole	NN
60025	3766	7	,	,	,
60025	3766	8	should	should	MD
60025	3766	9	first	first	RB
60025	3766	10	be	be	VB
60025	3766	11	boiled	boil	VBN
60025	3766	12	tender	tender	NN
60025	3766	13	in	in	IN
60025	3766	14	a	a	DT
60025	3766	15	very	very	RB
60025	3766	16	thin	thin	JJ
60025	3766	17	syrup	syrup	NN
60025	3766	18	that	that	IN
60025	3766	19	it	-PRON-	PRP
60025	3766	20	may	may	MD
60025	3766	21	not	not	RB
60025	3766	22	shrink	shrink	VB
60025	3766	23	.	.	.
60025	3767	1	Small	small	JJ
60025	3767	2	fruit	fruit	NN
60025	3767	3	,	,	,
60025	3767	4	such	such	JJ
60025	3767	5	as	as	IN
60025	3767	6	raspberries	raspberry	NNS
60025	3767	7	,	,	,
60025	3767	8	strawberries	strawberry	NNS
60025	3767	9	,	,	,
60025	3767	10	grapes	grape	NNS
60025	3767	11	,	,	,
60025	3767	12	currants	currant	NNS
60025	3767	13	,	,	,
60025	3767	14	gooseberries	gooseberry	NNS
60025	3767	15	,	,	,
60025	3767	16	&	&	CC
60025	3767	17	c.	c.	NNP
60025	3767	18	may	may	NNP
60025	3767	19	,	,	,
60025	3767	20	if	if	IN
60025	3767	21	perfectly	perfectly	RB
60025	3767	22	ripe	ripe	JJ
60025	3767	23	,	,	,
60025	3767	24	be	be	VB
60025	3767	25	put	put	VBN
60025	3767	26	raw	raw	JJ
60025	3767	27	into	into	IN
60025	3767	28	strong	strong	JJ
60025	3767	29	cold	cold	JJ
60025	3767	30	sugar	sugar	NN
60025	3767	31	syrup	syrup	NN
60025	3767	32	;	;	:
60025	3767	33	they	-PRON-	PRP
60025	3767	34	will	will	MD
60025	3767	35	thus	thus	RB
60025	3767	36	retain	retain	VB
60025	3767	37	their	-PRON-	PRP$
60025	3767	38	form	form	NN
60025	3767	39	and	and	CC
60025	3767	40	colour	colour	NN
60025	3767	41	,	,	,
60025	3767	42	and	and	CC
60025	3767	43	their	-PRON-	PRP$
60025	3767	44	freshness	freshness	NN
60025	3767	45	and	and	CC
60025	3767	46	natural	natural	JJ
60025	3767	47	taste	taste	NN
60025	3767	48	.	.	.
60025	3768	1	They	-PRON-	PRP
60025	3768	2	must	must	MD
60025	3768	3	be	be	VB
60025	3768	4	put	put	VBN
60025	3768	5	into	into	IN
60025	3768	6	small	small	JJ
60025	3768	7	glass	glass	NN
60025	3768	8	jars	jar	NNS
60025	3768	9	,	,	,
60025	3768	10	and	and	CC
60025	3768	11	kept	keep	VBD
60025	3768	12	well	well	RB
60025	3768	13	covered	cover	VBN
60025	3768	14	with	with	IN
60025	3768	15	the	the	DT
60025	3768	16	syrup	syrup	NN
60025	3768	17	.	.	.
60025	3769	1	This	this	DT
60025	3769	2	,	,	,
60025	3769	3	however	however	RB
60025	3769	4	,	,	,
60025	3769	5	is	be	VBZ
60025	3769	6	an	an	DT
60025	3769	7	experiment	experiment	NN
60025	3769	8	which	which	WDT
60025	3769	9	sometimes	sometimes	RB
60025	3769	10	fails	fail	VBZ
60025	3769	11	,	,	,
60025	3769	12	and	and	CC
60025	3769	13	had	have	VBD
60025	3769	14	best	well	RBS
60025	3769	15	be	be	VB
60025	3769	16	tried	try	VBN
60025	3769	17	on	on	IN
60025	3769	18	a	a	DT
60025	3769	19	small	small	JJ
60025	3769	20	scale	scale	NN
60025	3769	21	,	,	,
60025	3769	22	or	or	CC
60025	3769	23	only	only	RB
60025	3769	24	for	for	IN
60025	3769	25	immediate	immediate	JJ
60025	3769	26	use	use	NN
60025	3769	27	.	.	.
60025	3770	1	TO	to	IN
60025	3770	2	PRESERVE	PRESERVE	NNP
60025	3770	3	GINGER	GINGER	NNP
60025	3770	4	.	.	.
60025	3771	1	Take	take	VB
60025	3771	2	root	root	NN
60025	3771	3	of	of	IN
60025	3771	4	green	green	JJ
60025	3771	5	ginger	ginger	NN
60025	3771	6	,	,	,
60025	3771	7	and	and	CC
60025	3771	8	pare	pare	VB
60025	3771	9	it	-PRON-	PRP
60025	3771	10	neatly	neatly	RB
60025	3771	11	with	with	IN
60025	3771	12	a	a	DT
60025	3771	13	sharp	sharp	JJ
60025	3771	14	knife	knife	NN
60025	3771	15	,	,	,
60025	3771	16	throwing	throw	VBG
60025	3771	17	it	-PRON-	PRP
60025	3771	18	into	into	IN
60025	3771	19	a	a	DT
60025	3771	20	pan	pan	NN
60025	3771	21	of	of	IN
60025	3771	22	cold	cold	JJ
60025	3771	23	water	water	NN
60025	3771	24	as	as	IN
60025	3771	25	you	-PRON-	PRP
60025	3771	26	pare	pare	VBP
60025	3771	27	it	-PRON-	PRP
60025	3771	28	.	.	.
60025	3772	1	Then	then	RB
60025	3772	2	boil	boil	VB
60025	3772	3	it	-PRON-	PRP
60025	3772	4	till	till	IN
60025	3772	5	tender	tender	NN
60025	3772	6	all	all	RB
60025	3772	7	through	through	RB
60025	3772	8	,	,	,
60025	3772	9	changing	change	VBG
60025	3772	10	the	the	DT
60025	3772	11	water	water	NN
60025	3772	12	three	three	CD
60025	3772	13	times	time	NNS
60025	3772	14	.	.	.
60025	3773	1	Each	each	DT
60025	3773	2	time	time	NN
60025	3773	3	put	put	VBD
60025	3773	4	on	on	IN
60025	3773	5	the	the	DT
60025	3773	6	ginger	ginger	NN
60025	3773	7	in	in	IN
60025	3773	8	quite	quite	RB
60025	3773	9	cold	cold	JJ
60025	3773	10	water	water	NN
60025	3773	11	to	to	TO
60025	3773	12	take	take	VB
60025	3773	13	out	out	RP
60025	3773	14	the	the	DT
60025	3773	15	excessive	excessive	JJ
60025	3773	16	heat	heat	NN
60025	3773	17	.	.	.
60025	3774	1	When	when	WRB
60025	3774	2	it	-PRON-	PRP
60025	3774	3	is	be	VBZ
60025	3774	4	perfectly	perfectly	RB
60025	3774	5	tender	tender	JJ
60025	3774	6	,	,	,
60025	3774	7	throw	throw	VB
60025	3774	8	it	-PRON-	PRP
60025	3774	9	again	again	RB
60025	3774	10	into	into	IN
60025	3774	11	a	a	DT
60025	3774	12	pan	pan	NN
60025	3774	13	of	of	IN
60025	3774	14	cold	cold	JJ
60025	3774	15	water	water	NN
60025	3774	16	,	,	,
60025	3774	17	and	and	CC
60025	3774	18	let	let	VB
60025	3774	19	it	-PRON-	PRP
60025	3774	20	lie	lie	VB
60025	3774	21	an	an	DT
60025	3774	22	hour	hour	NN
60025	3774	23	or	or	CC
60025	3774	24	more	more	JJR
60025	3774	25	;	;	:
60025	3774	26	this	this	DT
60025	3774	27	will	will	MD
60025	3774	28	make	make	VB
60025	3774	29	it	-PRON-	PRP
60025	3774	30	crisp	crisp	JJ
60025	3774	31	.	.	.
60025	3775	1	In	in	IN
60025	3775	2	the	the	DT
60025	3775	3	mean	mean	JJ
60025	3775	4	time	time	NN
60025	3775	5	prepare	prepare	VB
60025	3775	6	the	the	DT
60025	3775	7	syrup	syrup	NN
60025	3775	8	.	.	.
60025	3776	1	For	for	IN
60025	3776	2	every	every	DT
60025	3776	3	six	six	CD
60025	3776	4	pounds	pound	NNS
60025	3776	5	of	of	IN
60025	3776	6	ginger	ginger	NN
60025	3776	7	root	root	NN
60025	3776	8	,	,	,
60025	3776	9	clarify	clarify	VB
60025	3776	10	eight	eight	CD
60025	3776	11	pounds	pound	NNS
60025	3776	12	of	of	IN
60025	3776	13	the	the	DT
60025	3776	14	best	good	JJS
60025	3776	15	double	double	JJ
60025	3776	16	-	-	HYPH
60025	3776	17	refined	refined	JJ
60025	3776	18	loaf	loaf	NN
60025	3776	19	-	-	HYPH
60025	3776	20	sugar	sugar	NN
60025	3776	21	.	.	.
60025	3777	1	Break	break	VB
60025	3777	2	up	up	RP
60025	3777	3	the	the	DT
60025	3777	4	sugar	sugar	NN
60025	3777	5	,	,	,
60025	3777	6	put	put	VB
60025	3777	7	it	-PRON-	PRP
60025	3777	8	into	into	IN
60025	3777	9	a	a	DT
60025	3777	10	preserving	preserve	VBG
60025	3777	11	kettle	kettle	NN
60025	3777	12	,	,	,
60025	3777	13	and	and	CC
60025	3777	14	melt	melt	VB
60025	3777	15	it	-PRON-	PRP
60025	3777	16	in	in	IN
60025	3777	17	spring	spring	NN
60025	3777	18	or	or	CC
60025	3777	19	pump	pump	VB
60025	3777	20	water	water	NN
60025	3777	21	,	,	,
60025	3777	22	(	(	-LRB-
60025	3777	23	into	into	IN
60025	3777	24	which	which	WDT
60025	3777	25	you	-PRON-	PRP
60025	3777	26	have	have	VBP
60025	3777	27	stirred	stir	VBN
60025	3777	28	gradually	gradually	RB
60025	3777	29	the	the	DT
60025	3777	30	beaten	beat	VBN
60025	3777	31	whites	white	NNS
60025	3777	32	of	of	IN
60025	3777	33	four	four	CD
60025	3777	34	eggs	egg	NNS
60025	3777	35	,	,	,
60025	3777	36	)	)	-RRB-
60025	3777	37	and	and	CC
60025	3777	38	half	half	PDT
60025	3777	39	a	a	DT
60025	3777	40	pint	pint	NN
60025	3777	41	of	of	IN
60025	3777	42	water	water	NN
60025	3777	43	to	to	IN
60025	3777	44	each	each	DT
60025	3777	45	pound	pound	NN
60025	3777	46	of	of	IN
60025	3777	47	sugar	sugar	NN
60025	3777	48	.	.	.
60025	3778	1	Boil	Boil	NNP
60025	3778	2	and	and	CC
60025	3778	3	skim	skim	VB
60025	3778	4	it	-PRON-	PRP
60025	3778	5	well	well	RB
60025	3778	6	.	.	.
60025	3779	1	Then	then	RB
60025	3779	2	let	let	VB
60025	3779	3	the	the	DT
60025	3779	4	syrup	syrup	NN
60025	3779	5	stand	stand	VB
60025	3779	6	till	till	IN
60025	3779	7	it	-PRON-	PRP
60025	3779	8	is	be	VBZ
60025	3779	9	cold	cold	JJ
60025	3779	10	;	;	,
60025	3779	11	and	and	CC
60025	3779	12	having	have	VBG
60025	3779	13	drained	drain	VBN
60025	3779	14	the	the	DT
60025	3779	15	ginger	ginger	NN
60025	3779	16	,	,	,
60025	3779	17	pour	pour	VB
60025	3779	18	the	the	DT
60025	3779	19	syrup	syrup	NN
60025	3779	20	over	over	IN
60025	3779	21	it	-PRON-	PRP
60025	3779	22	,	,	,
60025	3779	23	cover	cover	VB
60025	3779	24	it	-PRON-	PRP
60025	3779	25	,	,	,
60025	3779	26	and	and	CC
60025	3779	27	do	do	VBP
60025	3779	28	not	not	RB
60025	3779	29	disturb	disturb	VB
60025	3779	30	it	-PRON-	PRP
60025	3779	31	for	for	IN
60025	3779	32	two	two	CD
60025	3779	33	days	day	NNS
60025	3779	34	.	.	.
60025	3780	1	Then	then	RB
60025	3780	2	,	,	,
60025	3780	3	having	have	VBG
60025	3780	4	poured	pour	VBN
60025	3780	5	it	-PRON-	PRP
60025	3780	6	from	from	IN
60025	3780	7	the	the	DT
60025	3780	8	ginger	ginger	NN
60025	3780	9	,	,	,
60025	3780	10	boil	boil	VB
60025	3780	11	the	the	DT
60025	3780	12	syrup	syrup	NN
60025	3780	13	over	over	RB
60025	3780	14	again	again	RB
60025	3780	15	.	.	.
60025	3781	1	As	as	RB
60025	3781	2	soon	soon	RB
60025	3781	3	as	as	IN
60025	3781	4	it	-PRON-	PRP
60025	3781	5	is	be	VBZ
60025	3781	6	cold	cold	JJ
60025	3781	7	,	,	,
60025	3781	8	pour	pour	VB
60025	3781	9	it	-PRON-	PRP
60025	3781	10	again	again	RB
60025	3781	11	on	on	IN
60025	3781	12	the	the	DT
60025	3781	13	ginger	ginger	NN
60025	3781	14	,	,	,
60025	3781	15	and	and	CC
60025	3781	16	let	let	VB
60025	3781	17	it	-PRON-	PRP
60025	3781	18	stand	stand	VB
60025	3781	19	at	at	IN
60025	3781	20	least	least	RBS
60025	3781	21	three	three	CD
60025	3781	22	days	day	NNS
60025	3781	23	.	.	.
60025	3782	1	Afterwards	afterwards	RB
60025	3782	2	boil	boil	VB
60025	3782	3	the	the	DT
60025	3782	4	syrup	syrup	NN
60025	3782	5	again	again	RB
60025	3782	6	,	,	,
60025	3782	7	and	and	CC
60025	3782	8	pour	pour	VB
60025	3782	9	it	-PRON-	PRP
60025	3782	10	_	_	NNP
60025	3782	11	hot	hot	JJ
60025	3782	12	_	_	NNP
60025	3782	13	over	over	IN
60025	3782	14	the	the	DT
60025	3782	15	ginger	ginger	NN
60025	3782	16	.	.	.
60025	3783	1	Proceed	proceed	VB
60025	3783	2	in	in	IN
60025	3783	3	this	this	DT
60025	3783	4	manner	manner	NN
60025	3783	5	till	till	IN
60025	3783	6	you	-PRON-	PRP
60025	3783	7	find	find	VBP
60025	3783	8	that	that	IN
60025	3783	9	the	the	DT
60025	3783	10	syrup	syrup	NN
60025	3783	11	has	have	VBZ
60025	3783	12	thoroughly	thoroughly	RB
60025	3783	13	penetrated	penetrate	VBN
60025	3783	14	the	the	DT
60025	3783	15	ginger	ginger	NN
60025	3783	16	,	,	,
60025	3783	17	(	(	-LRB-
60025	3783	18	which	which	WDT
60025	3783	19	you	-PRON-	PRP
60025	3783	20	may	may	MD
60025	3783	21	ascertain	ascertain	VB
60025	3783	22	by	by	IN
60025	3783	23	its	-PRON-	PRP$
60025	3783	24	taste	taste	NN
60025	3783	25	and	and	CC
60025	3783	26	appearance	appearance	NN
60025	3783	27	when	when	WRB
60025	3783	28	you	-PRON-	PRP
60025	3783	29	cut	cut	VBP
60025	3783	30	a	a	DT
60025	3783	31	piece	piece	NN
60025	3783	32	off	off	IN
60025	3783	33	,	,	,
60025	3783	34	)	)	-RRB-
60025	3783	35	and	and	CC
60025	3783	36	till	till	IN
60025	3783	37	the	the	DT
60025	3783	38	syrup	syrup	NN
60025	3783	39	becomes	become	VBZ
60025	3783	40	very	very	RB
60025	3783	41	thick	thick	JJ
60025	3783	42	and	and	CC
60025	3783	43	rich	rich	JJ
60025	3783	44	.	.	.
60025	3784	1	Then	then	RB
60025	3784	2	put	put	VB
60025	3784	3	it	-PRON-	PRP
60025	3784	4	all	all	DT
60025	3784	5	into	into	IN
60025	3784	6	jars	jar	NNS
60025	3784	7	,	,	,
60025	3784	8	and	and	CC
60025	3784	9	cover	cover	VB
60025	3784	10	it	-PRON-	PRP
60025	3784	11	closely	closely	RB
60025	3784	12	.	.	.
60025	3785	1	If	if	IN
60025	3785	2	you	-PRON-	PRP
60025	3785	3	put	put	VBP
60025	3785	4	the	the	DT
60025	3785	5	syrup	syrup	NN
60025	3785	6	hot	hot	RB
60025	3785	7	to	to	IN
60025	3785	8	the	the	DT
60025	3785	9	ginger	ginger	NN
60025	3785	10	at	at	IN
60025	3785	11	first	first	RB
60025	3785	12	,	,	,
60025	3785	13	it	-PRON-	PRP
60025	3785	14	will	will	MD
60025	3785	15	shrink	shrink	VB
60025	3785	16	and	and	CC
60025	3785	17	shrivel	shrivel	VB
60025	3785	18	.	.	.
60025	3786	1	After	after	IN
60025	3786	2	the	the	DT
60025	3786	3	first	first	JJ
60025	3786	4	time	time	NN
60025	3786	5	,	,	,
60025	3786	6	you	-PRON-	PRP
60025	3786	7	have	have	VBP
60025	3786	8	only	only	RB
60025	3786	9	to	to	TO
60025	3786	10	boil	boil	VB
60025	3786	11	and	and	CC
60025	3786	12	reboil	reboil	VB
60025	3786	13	the	the	DT
60025	3786	14	syrup	syrup	NN
60025	3786	15	;	;	:
60025	3786	16	as	as	IN
60025	3786	17	it	-PRON-	PRP
60025	3786	18	is	be	VBZ
60025	3786	19	not	not	RB
60025	3786	20	probable	probable	JJ
60025	3786	21	that	that	IN
60025	3786	22	it	-PRON-	PRP
60025	3786	23	will	will	MD
60025	3786	24	require	require	VB
60025	3786	25	any	any	DT
60025	3786	26	further	further	RB
60025	3786	27	clarifying	clarifying	NN
60025	3786	28	if	if	IN
60025	3786	29	carefully	carefully	RB
60025	3786	30	skimmed	skim	VBN
60025	3786	31	.	.	.
60025	3787	1	It	-PRON-	PRP
60025	3787	2	will	will	MD
60025	3787	3	be	be	VB
60025	3787	4	greatly	greatly	RB
60025	3787	5	improved	improve	VBN
60025	3787	6	by	by	IN
60025	3787	7	adding	add	VBG
60025	3787	8	some	some	DT
60025	3787	9	lemon	lemon	NN
60025	3787	10	-	-	HYPH
60025	3787	11	juice	juice	NN
60025	3787	12	at	at	IN
60025	3787	13	the	the	DT
60025	3787	14	close	close	NN
60025	3787	15	of	of	IN
60025	3787	16	the	the	DT
60025	3787	17	last	last	JJ
60025	3787	18	boiling	boiling	NN
60025	3787	19	.	.	.
60025	3788	1	TO	to	IN
60025	3788	2	PRESERVE	PRESERVE	NNP
60025	3788	3	CITRONS	CITRONS	NNP
60025	3788	4	.	.	.
60025	3789	1	Pare	pare	VB
60025	3789	2	off	off	IN
60025	3789	3	the	the	DT
60025	3789	4	outer	outer	JJ
60025	3789	5	skin	skin	NN
60025	3789	6	of	of	IN
60025	3789	7	some	some	DT
60025	3789	8	fine	fine	JJ
60025	3789	9	citrons	citron	NNS
60025	3789	10	,	,	,
60025	3789	11	and	and	CC
60025	3789	12	cut	cut	VB
60025	3789	13	them	-PRON-	PRP
60025	3789	14	into	into	IN
60025	3789	15	quarters	quarter	NNS
60025	3789	16	.	.	.
60025	3790	1	Take	take	VB
60025	3790	2	out	out	RP
60025	3790	3	the	the	DT
60025	3790	4	middle	middle	NN
60025	3790	5	.	.	.
60025	3791	1	You	-PRON-	PRP
60025	3791	2	may	may	MD
60025	3791	3	divide	divide	VB
60025	3791	4	each	each	DT
60025	3791	5	quarter	quarter	NN
60025	3791	6	into	into	IN
60025	3791	7	several	several	JJ
60025	3791	8	pieces	piece	NNS
60025	3791	9	.	.	.
60025	3792	1	Lay	lay	VB
60025	3792	2	them	-PRON-	PRP
60025	3792	3	for	for	IN
60025	3792	4	four	four	CD
60025	3792	5	or	or	CC
60025	3792	6	five	five	CD
60025	3792	7	hours	hour	NNS
60025	3792	8	in	in	IN
60025	3792	9	salt	salt	NN
60025	3792	10	and	and	CC
60025	3792	11	water	water	NN
60025	3792	12	.	.	.
60025	3793	1	Take	take	VB
60025	3793	2	them	-PRON-	PRP
60025	3793	3	out	out	RP
60025	3793	4	,	,	,
60025	3793	5	and	and	CC
60025	3793	6	then	then	RB
60025	3793	7	soak	soak	VB
60025	3793	8	them	-PRON-	PRP
60025	3793	9	in	in	IN
60025	3793	10	spring	spring	NN
60025	3793	11	or	or	CC
60025	3793	12	pump	pump	VB
60025	3793	13	water	water	NN
60025	3793	14	(	(	-LRB-
60025	3793	15	changing	change	VBG
60025	3793	16	it	-PRON-	PRP
60025	3793	17	frequently	frequently	RB
60025	3793	18	)	)	-RRB-
60025	3793	19	till	till	IN
60025	3793	20	all	all	PDT
60025	3793	21	the	the	DT
60025	3793	22	saltness	saltness	NN
60025	3793	23	is	be	VBZ
60025	3793	24	extracted	extract	VBN
60025	3793	25	,	,	,
60025	3793	26	and	and	CC
60025	3793	27	till	till	IN
60025	3793	28	the	the	DT
60025	3793	29	last	last	JJ
60025	3793	30	water	water	NN
60025	3793	31	tastes	taste	NNS
60025	3793	32	perfectly	perfectly	RB
60025	3793	33	fresh	fresh	JJ
60025	3793	34	.	.	.
60025	3794	1	Boil	Boil	NNP
60025	3794	2	a	a	DT
60025	3794	3	small	small	JJ
60025	3794	4	lump	lump	NN
60025	3794	5	of	of	IN
60025	3794	6	alum	alum	NN
60025	3794	7	,	,	,
60025	3794	8	and	and	CC
60025	3794	9	scald	scald	VB
60025	3794	10	them	-PRON-	PRP
60025	3794	11	in	in	IN
60025	3794	12	the	the	DT
60025	3794	13	alum	alum	NN
60025	3794	14	-	-	HYPH
60025	3794	15	water	water	NN
60025	3794	16	.	.	.
60025	3795	1	It	-PRON-	PRP
60025	3795	2	must	must	MD
60025	3795	3	be	be	VB
60025	3795	4	very	very	RB
60025	3795	5	weak	weak	JJ
60025	3795	6	,	,	,
60025	3795	7	or	or	CC
60025	3795	8	it	-PRON-	PRP
60025	3795	9	will	will	MD
60025	3795	10	communicate	communicate	VB
60025	3795	11	an	an	DT
60025	3795	12	unpleasant	unpleasant	JJ
60025	3795	13	taste	taste	NN
60025	3795	14	to	to	IN
60025	3795	15	the	the	DT
60025	3795	16	citrons	citron	NNS
60025	3795	17	;	;	:
60025	3795	18	a	a	DT
60025	3795	19	lump	lump	NN
60025	3795	20	the	the	DT
60025	3795	21	size	size	NN
60025	3795	22	of	of	IN
60025	3795	23	a	a	DT
60025	3795	24	hickory	hickory	JJ
60025	3795	25	nut	nut	NN
60025	3795	26	will	will	MD
60025	3795	27	suffice	suffice	VB
60025	3795	28	for	for	IN
60025	3795	29	six	six	CD
60025	3795	30	pounds	pound	NNS
60025	3795	31	.	.	.
60025	3796	1	Afterwards	afterwards	RB
60025	3796	2	simmer	simmer	VB
60025	3796	3	them	-PRON-	PRP
60025	3796	4	two	two	CD
60025	3796	5	hours	hour	NNS
60025	3796	6	with	with	IN
60025	3796	7	layers	layer	NNS
60025	3796	8	of	of	IN
60025	3796	9	green	green	JJ
60025	3796	10	vine	vine	NN
60025	3796	11	leaves	leave	NNS
60025	3796	12	.	.	.
60025	3797	1	Then	then	RB
60025	3797	2	make	make	VB
60025	3797	3	a	a	DT
60025	3797	4	syrup	syrup	NN
60025	3797	5	,	,	,
60025	3797	6	with	with	IN
60025	3797	7	half	half	PDT
60025	3797	8	a	a	DT
60025	3797	9	pint	pint	NN
60025	3797	10	of	of	IN
60025	3797	11	water	water	NN
60025	3797	12	to	to	IN
60025	3797	13	each	each	DT
60025	3797	14	pound	pound	NN
60025	3797	15	of	of	IN
60025	3797	16	loaf	loaf	NN
60025	3797	17	-	-	HYPH
60025	3797	18	sugar	sugar	NN
60025	3797	19	;	;	:
60025	3797	20	boil	boil	NNP
60025	3797	21	and	and	CC
60025	3797	22	skim	skim	VB
60025	3797	23	it	-PRON-	PRP
60025	3797	24	well	well	RB
60025	3797	25	.	.	.
60025	3798	1	When	when	WRB
60025	3798	2	it	-PRON-	PRP
60025	3798	3	is	be	VBZ
60025	3798	4	quite	quite	RB
60025	3798	5	clear	clear	JJ
60025	3798	6	,	,	,
60025	3798	7	put	put	VBN
60025	3798	8	in	in	IN
60025	3798	9	the	the	DT
60025	3798	10	citrons	citron	NNS
60025	3798	11	,	,	,
60025	3798	12	and	and	CC
60025	3798	13	boil	boil	VB
60025	3798	14	them	-PRON-	PRP
60025	3798	15	slowly	slowly	RB
60025	3798	16	,	,	,
60025	3798	17	till	till	IN
60025	3798	18	they	-PRON-	PRP
60025	3798	19	are	be	VBP
60025	3798	20	so	so	RB
60025	3798	21	soft	soft	JJ
60025	3798	22	that	that	IN
60025	3798	23	a	a	DT
60025	3798	24	straw	straw	NN
60025	3798	25	will	will	MD
60025	3798	26	pierce	pierce	VB
60025	3798	27	through	through	IN
60025	3798	28	them	-PRON-	PRP
60025	3798	29	without	without	IN
60025	3798	30	breaking	break	VBG
60025	3798	31	.	.	.
60025	3799	1	Afterwards	afterwards	RB
60025	3799	2	put	put	VB
60025	3799	3	them	-PRON-	PRP
60025	3799	4	into	into	IN
60025	3799	5	a	a	DT
60025	3799	6	large	large	JJ
60025	3799	7	dish	dish	NN
60025	3799	8	,	,	,
60025	3799	9	and	and	CC
60025	3799	10	set	set	VBD
60025	3799	11	them	-PRON-	PRP
60025	3799	12	in	in	IN
60025	3799	13	the	the	DT
60025	3799	14	sun	sun	NN
60025	3799	15	to	to	IN
60025	3799	16	harden	harden	NNP
60025	3799	17	.	.	.
60025	3800	1	Prepare	prepare	VB
60025	3800	2	some	some	DT
60025	3800	3	lemons	lemon	NNS
60025	3800	4	,	,	,
60025	3800	5	by	by	IN
60025	3800	6	paring	pare	VBG
60025	3800	7	off	off	RP
60025	3800	8	the	the	DT
60025	3800	9	yellow	yellow	JJ
60025	3800	10	rind	rind	NN
60025	3800	11	very	very	RB
60025	3800	12	thin	thin	JJ
60025	3800	13	,	,	,
60025	3800	14	and	and	CC
60025	3800	15	cutting	cut	VBG
60025	3800	16	it	-PRON-	PRP
60025	3800	17	into	into	IN
60025	3800	18	slips	slip	NNS
60025	3800	19	of	of	IN
60025	3800	20	uniform	uniform	JJ
60025	3800	21	size	size	NN
60025	3800	22	and	and	CC
60025	3800	23	shape	shape	NN
60025	3800	24	.	.	.
60025	3801	1	Lay	lay	VB
60025	3801	2	the	the	DT
60025	3801	3	lemon	lemon	NN
60025	3801	4	-	-	HYPH
60025	3801	5	rind	rind	NN
60025	3801	6	in	in	IN
60025	3801	7	scalding	scalding	NN
60025	3801	8	water	water	NN
60025	3801	9	,	,	,
60025	3801	10	to	to	TO
60025	3801	11	extract	extract	VB
60025	3801	12	the	the	DT
60025	3801	13	bitterness	bitterness	NN
60025	3801	14	.	.	.
60025	3802	1	Then	then	RB
60025	3802	2	take	take	VB
60025	3802	3	the	the	DT
60025	3802	4	pared	pare	VBN
60025	3802	5	lemons	lemon	NNS
60025	3802	6	,	,	,
60025	3802	7	cut	cut	VB
60025	3802	8	them	-PRON-	PRP
60025	3802	9	into	into	IN
60025	3802	10	quarters	quarter	NNS
60025	3802	11	,	,	,
60025	3802	12	measure	measure	VB
60025	3802	13	a	a	DT
60025	3802	14	half	half	JJ
60025	3802	15	pint	pint	NN
60025	3802	16	of	of	IN
60025	3802	17	water	water	NN
60025	3802	18	to	to	IN
60025	3802	19	each	each	DT
60025	3802	20	lemon	lemon	NN
60025	3802	21	,	,	,
60025	3802	22	and	and	CC
60025	3802	23	boil	boil	VB
60025	3802	24	them	-PRON-	PRP
60025	3802	25	to	to	IN
60025	3802	26	a	a	DT
60025	3802	27	mash	mash	NN
60025	3802	28	.	.	.
60025	3803	1	Strain	strain	VB
60025	3803	2	the	the	DT
60025	3803	3	boiled	boil	VBN
60025	3803	4	lemon	lemon	NN
60025	3803	5	through	through	IN
60025	3803	6	a	a	DT
60025	3803	7	sieve	sieve	NN
60025	3803	8	,	,	,
60025	3803	9	and	and	CC
60025	3803	10	to	to	IN
60025	3803	11	each	each	DT
60025	3803	12	pint	pint	NN
60025	3803	13	of	of	IN
60025	3803	14	liquid	liquid	NN
60025	3803	15	allow	allow	VBP
60025	3803	16	a	a	DT
60025	3803	17	pound	pound	NN
60025	3803	18	of	of	IN
60025	3803	19	the	the	DT
60025	3803	20	best	good	JJS
60025	3803	21	double	double	JJ
60025	3803	22	-	-	HYPH
60025	3803	23	refined	refined	JJ
60025	3803	24	loaf	loaf	NN
60025	3803	25	-	-	HYPH
60025	3803	26	sugar	sugar	NN
60025	3803	27	,	,	,
60025	3803	28	for	for	IN
60025	3803	29	the	the	DT
60025	3803	30	second	second	JJ
60025	3803	31	syrup	syrup	NN
60025	3803	32	.	.	.
60025	3804	1	Melt	melt	VB
60025	3804	2	the	the	DT
60025	3804	3	sugar	sugar	NN
60025	3804	4	in	in	IN
60025	3804	5	the	the	DT
60025	3804	6	liquid	liquid	NN
60025	3804	7	,	,	,
60025	3804	8	and	and	CC
60025	3804	9	stir	stir	VB
60025	3804	10	into	into	IN
60025	3804	11	it	-PRON-	PRP
60025	3804	12	gradually	gradually	RB
60025	3804	13	some	some	DT
60025	3804	14	beaten	beat	VBN
60025	3804	15	white	white	JJ
60025	3804	16	of	of	IN
60025	3804	17	egg	egg	NN
60025	3804	18	;	;	:
60025	3804	19	allowing	allow	VBG
60025	3804	20	one	one	CD
60025	3804	21	white	white	NN
60025	3804	22	to	to	IN
60025	3804	23	four	four	CD
60025	3804	24	pounds	pound	NNS
60025	3804	25	of	of	IN
60025	3804	26	sugar	sugar	NN
60025	3804	27	.	.	.
60025	3805	1	Then	then	RB
60025	3805	2	set	set	VB
60025	3805	3	it	-PRON-	PRP
60025	3805	4	over	over	IN
60025	3805	5	the	the	DT
60025	3805	6	fire	fire	NN
60025	3805	7	;	;	:
60025	3805	8	put	put	VB
60025	3805	9	the	the	DT
60025	3805	10	lemon	lemon	NN
60025	3805	11	-	-	HYPH
60025	3805	12	peel	peel	NN
60025	3805	13	into	into	IN
60025	3805	14	the	the	DT
60025	3805	15	syrup	syrup	NN
60025	3805	16	,	,	,
60025	3805	17	and	and	CC
60025	3805	18	let	let	VB
60025	3805	19	it	-PRON-	PRP
60025	3805	20	boil	boil	VB
60025	3805	21	in	in	IN
60025	3805	22	it	-PRON-	PRP
60025	3805	23	till	till	IN
60025	3805	24	quite	quite	RB
60025	3805	25	soft	soft	JJ
60025	3805	26	.	.	.
60025	3806	1	Put	put	VB
60025	3806	2	the	the	DT
60025	3806	3	citrons	citron	NNS
60025	3806	4	cold	cold	JJ
60025	3806	5	into	into	IN
60025	3806	6	a	a	DT
60025	3806	7	glass	glass	NN
60025	3806	8	jar	jar	NN
60025	3806	9	,	,	,
60025	3806	10	and	and	CC
60025	3806	11	pour	pour	VB
60025	3806	12	the	the	DT
60025	3806	13	hot	hot	JJ
60025	3806	14	syrup	syrup	NN
60025	3806	15	over	over	IN
60025	3806	16	them	-PRON-	PRP
60025	3806	17	.	.	.
60025	3807	1	Let	let	VB
60025	3807	2	the	the	DT
60025	3807	3	lemon	lemon	NN
60025	3807	4	remain	remain	VB
60025	3807	5	with	with	IN
60025	3807	6	the	the	DT
60025	3807	7	citrons	citron	NNS
60025	3807	8	,	,	,
60025	3807	9	as	as	IN
60025	3807	10	it	-PRON-	PRP
60025	3807	11	will	will	MD
60025	3807	12	improve	improve	VB
60025	3807	13	their	-PRON-	PRP$
60025	3807	14	flavour	flavour	NN
60025	3807	15	.	.	.
60025	3808	1	If	if	IN
60025	3808	2	you	-PRON-	PRP
60025	3808	3	wish	wish	VBP
60025	3808	4	the	the	DT
60025	3808	5	citrons	citron	NNS
60025	3808	6	to	to	TO
60025	3808	7	be	be	VB
60025	3808	8	candied	candy	VBN
60025	3808	9	,	,	,
60025	3808	10	boil	boil	VB
60025	3808	11	down	down	RP
60025	3808	12	the	the	DT
60025	3808	13	second	second	JJ
60025	3808	14	syrup	syrup	NN
60025	3808	15	to	to	IN
60025	3808	16	candy	candy	NN
60025	3808	17	height	height	RB
60025	3808	18	,	,	,
60025	3808	19	(	(	-LRB-
60025	3808	20	that	that	DT
60025	3808	21	is	is	RB
60025	3808	22	,	,	,
60025	3808	23	till	till	IN
60025	3808	24	it	-PRON-	PRP
60025	3808	25	hangs	hang	VBZ
60025	3808	26	in	in	IN
60025	3808	27	strings	string	NNS
60025	3808	28	from	from	IN
60025	3808	29	the	the	DT
60025	3808	30	spoon	spoon	NN
60025	3808	31	,	,	,
60025	3808	32	)	)	-RRB-
60025	3808	33	and	and	CC
60025	3808	34	pour	pour	VB
60025	3808	35	it	-PRON-	PRP
60025	3808	36	over	over	IN
60025	3808	37	the	the	DT
60025	3808	38	citrons	citron	NNS
60025	3808	39	.	.	.
60025	3809	1	Keep	keep	VB
60025	3809	2	them	-PRON-	PRP
60025	3809	3	well	well	RB
60025	3809	4	covered	cover	VBN
60025	3809	5	.	.	.
60025	3810	1	You	-PRON-	PRP
60025	3810	2	may	may	MD
60025	3810	3	,	,	,
60025	3810	4	if	if	IN
60025	3810	5	you	-PRON-	PRP
60025	3810	6	choose	choose	VBP
60025	3810	7	,	,	,
60025	3810	8	after	after	IN
60025	3810	9	you	-PRON-	PRP
60025	3810	10	take	take	VBP
60025	3810	11	the	the	DT
60025	3810	12	citrons	citron	NNS
60025	3810	13	from	from	IN
60025	3810	14	the	the	DT
60025	3810	15	alum	alum	NN
60025	3810	16	-	-	HYPH
60025	3810	17	water	water	NN
60025	3810	18	,	,	,
60025	3810	19	give	give	VB
60025	3810	20	them	-PRON-	PRP
60025	3810	21	a	a	DT
60025	3810	22	boil	boil	NN
60025	3810	23	in	in	IN
60025	3810	24	very	very	RB
60025	3810	25	weak	weak	JJ
60025	3810	26	ginger	ginger	NN
60025	3810	27	tea	tea	NN
60025	3810	28	,	,	,
60025	3810	29	made	make	VBN
60025	3810	30	of	of	IN
60025	3810	31	the	the	DT
60025	3810	32	roots	root	NNS
60025	3810	33	of	of	IN
60025	3810	34	green	green	JJ
60025	3810	35	ginger	ginger	NN
60025	3810	36	if	if	IN
60025	3810	37	you	-PRON-	PRP
60025	3810	38	can	can	MD
60025	3810	39	procure	procure	VB
60025	3810	40	it	-PRON-	PRP
60025	3810	41	;	;	:
60025	3810	42	if	if	IN
60025	3810	43	not	not	RB
60025	3810	44	,	,	,
60025	3810	45	of	of	IN
60025	3810	46	race	race	NN
60025	3810	47	ginger	ginger	NN
60025	3810	48	.	.	.
60025	3811	1	Powdered	powdered	JJ
60025	3811	2	ginger	ginger	NN
60025	3811	3	will	will	MD
60025	3811	4	not	not	RB
60025	3811	5	do	do	VB
60025	3811	6	at	at	RB
60025	3811	7	all	all	RB
60025	3811	8	.	.	.
60025	3812	1	This	this	DT
60025	3812	2	ginger	ginger	NN
60025	3812	3	tea	tea	NN
60025	3812	4	will	will	MD
60025	3812	5	completely	completely	RB
60025	3812	6	eradicate	eradicate	VB
60025	3812	7	any	any	DT
60025	3812	8	remaining	remain	VBG
60025	3812	9	taste	taste	NN
60025	3812	10	of	of	IN
60025	3812	11	the	the	DT
60025	3812	12	salt	salt	NN
60025	3812	13	or	or	CC
60025	3812	14	the	the	DT
60025	3812	15	alum	alum	NN
60025	3812	16	.	.	.
60025	3813	1	Afterwards	afterwards	RB
60025	3813	2	cover	cover	VB
60025	3813	3	the	the	DT
60025	3813	4	sides	side	NNS
60025	3813	5	and	and	CC
60025	3813	6	bottom	bottom	NN
60025	3813	7	of	of	IN
60025	3813	8	the	the	DT
60025	3813	9	pan	pan	NN
60025	3813	10	with	with	IN
60025	3813	11	vine	vine	NN
60025	3813	12	leaves	leave	NNS
60025	3813	13	,	,	,
60025	3813	14	put	put	VB
60025	3813	15	a	a	DT
60025	3813	16	layer	layer	NN
60025	3813	17	of	of	IN
60025	3813	18	leaves	leave	NNS
60025	3813	19	between	between	IN
60025	3813	20	each	each	DT
60025	3813	21	layer	layer	NN
60025	3813	22	of	of	IN
60025	3813	23	citron	citron	NN
60025	3813	24	,	,	,
60025	3813	25	and	and	CC
60025	3813	26	cover	cover	VB
60025	3813	27	the	the	DT
60025	3813	28	top	top	NN
60025	3813	29	with	with	IN
60025	3813	30	leaves	leave	NNS
60025	3813	31	.	.	.
60025	3814	1	Simmer	simmer	VB
60025	3814	2	the	the	DT
60025	3814	3	citrons	citron	NNS
60025	3814	4	in	in	IN
60025	3814	5	this	this	DT
60025	3814	6	two	two	CD
60025	3814	7	hours	hour	NNS
60025	3814	8	to	to	TO
60025	3814	9	green	green	VB
60025	3814	10	them	-PRON-	PRP
60025	3814	11	.	.	.
60025	3815	1	In	in	IN
60025	3815	2	the	the	DT
60025	3815	3	same	same	JJ
60025	3815	4	manner	manner	NN
60025	3815	5	you	-PRON-	PRP
60025	3815	6	may	may	MD
60025	3815	7	preserve	preserve	VB
60025	3815	8	water	water	NN
60025	3815	9	-	-	HYPH
60025	3815	10	melon	melon	NN
60025	3815	11	rind	rind	NN
60025	3815	12	,	,	,
60025	3815	13	or	or	CC
60025	3815	14	the	the	DT
60025	3815	15	rind	rind	NN
60025	3815	16	of	of	IN
60025	3815	17	cantelopes	cantelope	NNS
60025	3815	18	.	.	.
60025	3816	1	Cut	cut	VB
60025	3816	2	these	these	DT
60025	3816	3	rinds	rind	NNS
60025	3816	4	into	into	IN
60025	3816	5	stars	star	NNS
60025	3816	6	,	,	,
60025	3816	7	diamonds	diamond	NNS
60025	3816	8	,	,	,
60025	3816	9	crescents	crescent	NNS
60025	3816	10	,	,	,
60025	3816	11	circles	circle	NNS
60025	3816	12	,	,	,
60025	3816	13	or	or	CC
60025	3816	14	into	into	IN
60025	3816	15	any	any	DT
60025	3816	16	fanciful	fanciful	JJ
60025	3816	17	shape	shape	NN
60025	3816	18	you	-PRON-	PRP
60025	3816	19	choose	choose	VBP
60025	3816	20	.	.	.
60025	3817	1	Be	be	VB
60025	3817	2	sure	sure	JJ
60025	3817	3	to	to	TO
60025	3817	4	pare	pare	VB
60025	3817	5	off	off	RP
60025	3817	6	the	the	DT
60025	3817	7	outside	outside	JJ
60025	3817	8	skin	skin	NN
60025	3817	9	before	before	IN
60025	3817	10	you	-PRON-	PRP
60025	3817	11	put	put	VBP
60025	3817	12	the	the	DT
60025	3817	13	rinds	rind	NNS
60025	3817	14	into	into	IN
60025	3817	15	the	the	DT
60025	3817	16	salt	salt	NN
60025	3817	17	and	and	CC
60025	3817	18	water	water	NN
60025	3817	19	.	.	.
60025	3818	1	Pumpkin	pumpkin	NN
60025	3818	2	cut	cut	VBD
60025	3818	3	into	into	IN
60025	3818	4	slips	slip	NNS
60025	3818	5	,	,	,
60025	3818	6	may	may	MD
60025	3818	7	be	be	VB
60025	3818	8	preserved	preserve	VBN
60025	3818	9	according	accord	VBG
60025	3818	10	to	to	IN
60025	3818	11	the	the	DT
60025	3818	12	above	above	JJ
60025	3818	13	receipt	receipt	NN
60025	3818	14	.	.	.
60025	3819	1	CANTELOPES	cantelopes	JJ
60025	3819	2	OR	or	CC
60025	3819	3	MUSK	musk	NN
60025	3819	4	-	-	,
60025	3819	5	MELONS.--Take	melons.--take	VB
60025	3819	6	very	very	RB
60025	3819	7	small	small	JJ
60025	3819	8	cantelopes	cantelope	NNS
60025	3819	9	before	before	IN
60025	3819	10	they	-PRON-	PRP
60025	3819	11	are	be	VBP
60025	3819	12	ripe	ripe	JJ
60025	3819	13	.	.	.
60025	3820	1	Shave	shave	VB
60025	3820	2	a	a	DT
60025	3820	3	thin	thin	JJ
60025	3820	4	paring	paring	NN
60025	3820	5	off	off	RP
60025	3820	6	the	the	DT
60025	3820	7	whole	whole	JJ
60025	3820	8	outside	outside	NN
60025	3820	9	.	.	.
60025	3821	1	Cut	cut	VB
60025	3821	2	out	out	RP
60025	3821	3	a	a	DT
60025	3821	4	small	small	JJ
60025	3821	5	piece	piece	NN
60025	3821	6	or	or	CC
60025	3821	7	plug	plug	VBP
60025	3821	8	about	about	RP
60025	3821	9	an	an	DT
60025	3821	10	inch	inch	NN
60025	3821	11	square	square	NN
60025	3821	12	,	,	,
60025	3821	13	and	and	CC
60025	3821	14	through	through	IN
60025	3821	15	it	-PRON-	PRP
60025	3821	16	extract	extract	VB
60025	3821	17	all	all	PDT
60025	3821	18	the	the	DT
60025	3821	19	seeds	seed	NNS
60025	3821	20	,	,	,
60025	3821	21	&	&	CC
60025	3821	22	c.	c.	NNP
60025	3821	23	from	from	IN
60025	3821	24	the	the	DT
60025	3821	25	middle	middle	NN
60025	3821	26	.	.	.
60025	3822	1	Then	then	RB
60025	3822	2	return	return	VB
60025	3822	3	the	the	DT
60025	3822	4	plugs	plug	NNS
60025	3822	5	to	to	IN
60025	3822	6	the	the	DT
60025	3822	7	hole	hole	NN
60025	3822	8	from	from	IN
60025	3822	9	whence	whence	NN
60025	3822	10	you	-PRON-	PRP
60025	3822	11	took	take	VBD
60025	3822	12	them	-PRON-	PRP
60025	3822	13	,	,	,
60025	3822	14	and	and	CC
60025	3822	15	secure	secure	VB
60025	3822	16	them	-PRON-	PRP
60025	3822	17	with	with	IN
60025	3822	18	a	a	DT
60025	3822	19	needle	needle	NN
60025	3822	20	and	and	CC
60025	3822	21	thread	thread	NN
60025	3822	22	,	,	,
60025	3822	23	or	or	CC
60025	3822	24	by	by	IN
60025	3822	25	tying	tie	VBG
60025	3822	26	a	a	DT
60025	3822	27	small	small	JJ
60025	3822	28	string	string	NN
60025	3822	29	round	round	IN
60025	3822	30	the	the	DT
60025	3822	31	cantelope	cantelope	NN
60025	3822	32	.	.	.
60025	3823	1	Lay	lay	VB
60025	3823	2	the	the	DT
60025	3823	3	cantelopes	cantelope	NNS
60025	3823	4	for	for	IN
60025	3823	5	four	four	CD
60025	3823	6	or	or	CC
60025	3823	7	five	five	CD
60025	3823	8	hours	hour	NNS
60025	3823	9	in	in	IN
60025	3823	10	salt	salt	NN
60025	3823	11	and	and	CC
60025	3823	12	water	water	NN
60025	3823	13	.	.	.
60025	3824	1	Then	then	RB
60025	3824	2	put	put	VB
60025	3824	3	them	-PRON-	PRP
60025	3824	4	into	into	IN
60025	3824	5	spring	spring	NN
60025	3824	6	water	water	NN
60025	3824	7	to	to	TO
60025	3824	8	extract	extract	VB
60025	3824	9	the	the	DT
60025	3824	10	salt	salt	NN
60025	3824	11	,	,	,
60025	3824	12	changing	change	VBG
60025	3824	13	the	the	DT
60025	3824	14	water	water	NN
60025	3824	15	till	till	IN
60025	3824	16	you	-PRON-	PRP
60025	3824	17	find	find	VBP
60025	3824	18	it	-PRON-	PRP
60025	3824	19	salt	salt	NN
60025	3824	20	no	no	RB
60025	3824	21	longer	long	RBR
60025	3824	22	.	.	.
60025	3825	1	Scald	scald	VB
60025	3825	2	them	-PRON-	PRP
60025	3825	3	in	in	IN
60025	3825	4	weak	weak	JJ
60025	3825	5	alum	alum	NN
60025	3825	6	-	-	HYPH
60025	3825	7	water	water	NN
60025	3825	8	.	.	.
60025	3826	1	Make	make	VB
60025	3826	2	a	a	DT
60025	3826	3	syrup	syrup	NN
60025	3826	4	in	in	IN
60025	3826	5	the	the	DT
60025	3826	6	proportion	proportion	NN
60025	3826	7	of	of	IN
60025	3826	8	a	a	DT
60025	3826	9	pint	pint	NN
60025	3826	10	of	of	IN
60025	3826	11	water	water	NN
60025	3826	12	to	to	IN
60025	3826	13	a	a	DT
60025	3826	14	pound	pound	NN
60025	3826	15	of	of	IN
60025	3826	16	loaf	loaf	NN
60025	3826	17	-	-	HYPH
60025	3826	18	sugar	sugar	NN
60025	3826	19	,	,	,
60025	3826	20	and	and	CC
60025	3826	21	boil	boil	VB
60025	3826	22	the	the	DT
60025	3826	23	cantelopes	cantelope	NNS
60025	3826	24	in	in	IN
60025	3826	25	it	-PRON-	PRP
60025	3826	26	till	till	IN
60025	3826	27	a	a	DT
60025	3826	28	straw	straw	NN
60025	3826	29	will	will	MD
60025	3826	30	go	go	VB
60025	3826	31	through	through	IN
60025	3826	32	them	-PRON-	PRP
60025	3826	33	.	.	.
60025	3827	1	Then	then	RB
60025	3827	2	take	take	VB
60025	3827	3	them	-PRON-	PRP
60025	3827	4	out	out	RP
60025	3827	5	,	,	,
60025	3827	6	and	and	CC
60025	3827	7	set	set	VBD
60025	3827	8	them	-PRON-	PRP
60025	3827	9	in	in	IN
60025	3827	10	the	the	DT
60025	3827	11	sun	sun	NN
60025	3827	12	to	to	IN
60025	3827	13	harden	harden	NNP
60025	3827	14	.	.	.
60025	3828	1	Prepare	prepare	VB
60025	3828	2	some	some	DT
60025	3828	3	fine	fine	JJ
60025	3828	4	ripe	ripe	JJ
60025	3828	5	oranges	orange	NNS
60025	3828	6	,	,	,
60025	3828	7	paring	pare	VBG
60025	3828	8	off	off	RP
60025	3828	9	the	the	DT
60025	3828	10	yellow	yellow	JJ
60025	3828	11	rind	rind	NN
60025	3828	12	very	very	RB
60025	3828	13	thin	thin	JJ
60025	3828	14	,	,	,
60025	3828	15	and	and	CC
60025	3828	16	cutting	cut	VBG
60025	3828	17	it	-PRON-	PRP
60025	3828	18	into	into	IN
60025	3828	19	slips	slip	NNS
60025	3828	20	,	,	,
60025	3828	21	and	and	CC
60025	3828	22	then	then	RB
60025	3828	23	laying	lay	VBG
60025	3828	24	it	-PRON-	PRP
60025	3828	25	in	in	IN
60025	3828	26	scalding	scald	VBG
60025	3828	27	water	water	NN
60025	3828	28	to	to	TO
60025	3828	29	extract	extract	VB
60025	3828	30	the	the	DT
60025	3828	31	bitterness	bitterness	NN
60025	3828	32	.	.	.
60025	3829	1	Cut	cut	VB
60025	3829	2	the	the	DT
60025	3829	3	oranges	orange	NNS
60025	3829	4	into	into	IN
60025	3829	5	pieces	piece	NNS
60025	3829	6	;	;	:
60025	3829	7	allow	allow	VB
60025	3829	8	a	a	DT
60025	3829	9	pint	pint	NN
60025	3829	10	of	of	IN
60025	3829	11	water	water	NN
60025	3829	12	to	to	IN
60025	3829	13	each	each	DT
60025	3829	14	orange	orange	NN
60025	3829	15	,	,	,
60025	3829	16	and	and	CC
60025	3829	17	boil	boil	VB
60025	3829	18	them	-PRON-	PRP
60025	3829	19	to	to	IN
60025	3829	20	a	a	DT
60025	3829	21	pulp	pulp	NN
60025	3829	22	.	.	.
60025	3830	1	Afterwards	afterwards	RB
60025	3830	2	strain	strain	VB
60025	3830	3	them	-PRON-	PRP
60025	3830	4	,	,	,
60025	3830	5	and	and	CC
60025	3830	6	allow	allow	VB
60025	3830	7	to	to	IN
60025	3830	8	each	each	DT
60025	3830	9	pint	pint	NN
60025	3830	10	of	of	IN
60025	3830	11	the	the	DT
60025	3830	12	liquid	liquid	NN
60025	3830	13	,	,	,
60025	3830	14	a	a	DT
60025	3830	15	pound	pound	NN
60025	3830	16	of	of	IN
60025	3830	17	the	the	DT
60025	3830	18	best	good	JJS
60025	3830	19	loaf	loaf	NN
60025	3830	20	-	-	HYPH
60025	3830	21	sugar	sugar	NN
60025	3830	22	,	,	,
60025	3830	23	and	and	CC
60025	3830	24	stir	stir	VB
60025	3830	25	in	in	IN
60025	3830	26	a	a	DT
60025	3830	27	little	little	RB
60025	3830	28	beaten	beat	VBN
60025	3830	29	white	white	JJ
60025	3830	30	of	of	IN
60025	3830	31	egg	egg	NN
60025	3830	32	;	;	:
60025	3830	33	one	one	CD
60025	3830	34	white	white	NN
60025	3830	35	to	to	IN
60025	3830	36	two	two	CD
60025	3830	37	pounds	pound	NNS
60025	3830	38	of	of	IN
60025	3830	39	sugar	sugar	NN
60025	3830	40	.	.	.
60025	3831	1	This	this	DT
60025	3831	2	is	be	VBZ
60025	3831	3	for	for	IN
60025	3831	4	the	the	DT
60025	3831	5	second	second	JJ
60025	3831	6	syrup	syrup	NN
60025	3831	7	.	.	.
60025	3832	1	Boil	boil	VB
60025	3832	2	the	the	DT
60025	3832	3	peel	peel	NN
60025	3832	4	in	in	IN
60025	3832	5	it	-PRON-	PRP
60025	3832	6	,	,	,
60025	3832	7	skimming	skim	VBG
60025	3832	8	it	-PRON-	PRP
60025	3832	9	well	well	RB
60025	3832	10	.	.	.
60025	3833	1	When	when	WRB
60025	3833	2	the	the	DT
60025	3833	3	peel	peel	NN
60025	3833	4	is	be	VBZ
60025	3833	5	soft	soft	JJ
60025	3833	6	,	,	,
60025	3833	7	take	take	VB
60025	3833	8	it	-PRON-	PRP
60025	3833	9	all	all	DT
60025	3833	10	out	out	RP
60025	3833	11	;	;	:
60025	3833	12	for	for	CC
60025	3833	13	if	if	IN
60025	3833	14	left	leave	VBN
60025	3833	15	among	among	IN
60025	3833	16	the	the	DT
60025	3833	17	cantelopes	cantelope	NNS
60025	3833	18	,	,	,
60025	3833	19	it	-PRON-	PRP
60025	3833	20	will	will	MD
60025	3833	21	communicate	communicate	VB
60025	3833	22	to	to	IN
60025	3833	23	it	-PRON-	PRP
60025	3833	24	too	too	RB
60025	3833	25	strong	strong	JJ
60025	3833	26	a	a	DT
60025	3833	27	taste	taste	NN
60025	3833	28	of	of	IN
60025	3833	29	the	the	DT
60025	3833	30	orange	orange	NN
60025	3833	31	.	.	.
60025	3834	1	Put	put	VB
60025	3834	2	the	the	DT
60025	3834	3	cantelopes	cantelope	NNS
60025	3834	4	into	into	IN
60025	3834	5	your	-PRON-	PRP$
60025	3834	6	jars	jar	NNS
60025	3834	7	,	,	,
60025	3834	8	and	and	CC
60025	3834	9	pour	pour	VB
60025	3834	10	over	over	IN
60025	3834	11	them	-PRON-	PRP
60025	3834	12	the	the	DT
60025	3834	13	hot	hot	JJ
60025	3834	14	syrup	syrup	NN
60025	3834	15	.	.	.
60025	3835	1	Cover	cover	VB
60025	3835	2	them	-PRON-	PRP
60025	3835	3	closely	closely	RB
60025	3835	4	,	,	,
60025	3835	5	and	and	CC
60025	3835	6	keep	keep	VB
60025	3835	7	them	-PRON-	PRP
60025	3835	8	in	in	IN
60025	3835	9	a	a	DT
60025	3835	10	dry	dry	JJ
60025	3835	11	cool	cool	JJ
60025	3835	12	place	place	NN
60025	3835	13	.	.	.
60025	3836	1	Large	large	JJ
60025	3836	2	cantelopes	cantelope	NNS
60025	3836	3	may	may	MD
60025	3836	4	be	be	VB
60025	3836	5	prepared	prepare	VBN
60025	3836	6	for	for	IN
60025	3836	7	preserving	preserve	VBG
60025	3836	8	(	(	-LRB-
60025	3836	9	after	after	IN
60025	3836	10	you	-PRON-	PRP
60025	3836	11	have	have	VBP
60025	3836	12	taken	take	VBN
60025	3836	13	off	off	RP
60025	3836	14	the	the	DT
60025	3836	15	outer	outer	JJ
60025	3836	16	rind	rind	NN
60025	3836	17	)	)	-RRB-
60025	3836	18	by	by	IN
60025	3836	19	cutting	cut	VBG
60025	3836	20	them	-PRON-	PRP
60025	3836	21	into	into	IN
60025	3836	22	pieces	piece	NNS
60025	3836	23	according	accord	VBG
60025	3836	24	to	to	IN
60025	3836	25	the	the	DT
60025	3836	26	natural	natural	JJ
60025	3836	27	divisions	division	NNS
60025	3836	28	with	with	IN
60025	3836	29	which	which	WDT
60025	3836	30	they	-PRON-	PRP
60025	3836	31	are	be	VBP
60025	3836	32	fluted	flute	VBN
60025	3836	33	.	.	.
60025	3837	1	This	this	DT
60025	3837	2	receipt	receipt	NN
60025	3837	3	for	for	IN
60025	3837	4	preserving	preserve	VBG
60025	3837	5	cantelopes	cantelope	NNS
60025	3837	6	whole	whole	RB
60025	3837	7	,	,	,
60025	3837	8	will	will	MD
60025	3837	9	do	do	VB
60025	3837	10	very	very	RB
60025	3837	11	well	well	RB
60025	3837	12	for	for	IN
60025	3837	13	green	green	JJ
60025	3837	14	lemons	lemon	NNS
60025	3837	15	or	or	CC
60025	3837	16	limes	lime	NNS
60025	3837	17	,	,	,
60025	3837	18	substituting	substitute	VBG
60025	3837	19	lemon	lemon	NN
60025	3837	20	-	-	HYPH
60025	3837	21	peel	peel	NN
60025	3837	22	and	and	CC
60025	3837	23	lemon	lemon	NN
60025	3837	24	-	-	HYPH
60025	3837	25	juice	juice	NN
60025	3837	26	for	for	IN
60025	3837	27	that	that	DT
60025	3837	28	of	of	IN
60025	3837	29	oranges	orange	NNS
60025	3837	30	in	in	IN
60025	3837	31	the	the	DT
60025	3837	32	second	second	JJ
60025	3837	33	syrup	syrup	NN
60025	3837	34	.	.	.
60025	3838	1	You	-PRON-	PRP
60025	3838	2	may	may	MD
60025	3838	3	use	use	VB
60025	3838	4	some	some	DT
60025	3838	5	of	of	IN
60025	3838	6	the	the	DT
60025	3838	7	first	first	JJ
60025	3838	8	syrup	syrup	NN
60025	3838	9	to	to	TO
60025	3838	10	boil	boil	VB
60025	3838	11	up	up	RP
60025	3838	12	the	the	DT
60025	3838	13	pulp	pulp	NN
60025	3838	14	of	of	IN
60025	3838	15	the	the	DT
60025	3838	16	orange	orange	NN
60025	3838	17	or	or	CC
60025	3838	18	lemons	lemon	NNS
60025	3838	19	that	that	WDT
60025	3838	20	has	have	VBZ
60025	3838	21	been	be	VBN
60025	3838	22	left	leave	VBN
60025	3838	23	.	.	.
60025	3839	1	It	-PRON-	PRP
60025	3839	2	will	will	MD
60025	3839	3	make	make	VB
60025	3839	4	a	a	DT
60025	3839	5	sort	sort	NN
60025	3839	6	of	of	IN
60025	3839	7	marmalade	marmalade	NN
60025	3839	8	,	,	,
60025	3839	9	that	that	WDT
60025	3839	10	is	be	VBZ
60025	3839	11	very	very	RB
60025	3839	12	good	good	JJ
60025	3839	13	for	for	IN
60025	3839	14	colds	cold	NNS
60025	3839	15	.	.	.
60025	3840	1	PRESERVED	PRESERVED	NNP
60025	3840	2	WATER	WATER	NNP
60025	3840	3	-	-	HYPH
60025	3840	4	MELON	MELON	NNP
60025	3840	5	RIND.--Having	rind.--having	NN
60025	3840	6	pared	pare	VBD
60025	3840	7	off	off	RP
60025	3840	8	the	the	DT
60025	3840	9	green	green	JJ
60025	3840	10	skin	skin	NN
60025	3840	11	,	,	,
60025	3840	12	cut	cut	VBD
60025	3840	13	the	the	DT
60025	3840	14	rind	rind	NN
60025	3840	15	of	of	IN
60025	3840	16	a	a	DT
60025	3840	17	water	water	NN
60025	3840	18	-	-	HYPH
60025	3840	19	melon	melon	NN
60025	3840	20	into	into	IN
60025	3840	21	pieces	piece	NNS
60025	3840	22	of	of	IN
60025	3840	23	any	any	DT
60025	3840	24	shape	shape	NN
60025	3840	25	you	-PRON-	PRP
60025	3840	26	please	please	VBP
60025	3840	27	;	;	:
60025	3840	28	stars	star	NNS
60025	3840	29	,	,	,
60025	3840	30	diamonds	diamond	NNS
60025	3840	31	,	,	,
60025	3840	32	circles	circle	NNS
60025	3840	33	,	,	,
60025	3840	34	crescents	crescent	NNS
60025	3840	35	or	or	CC
60025	3840	36	leaves	leave	NNS
60025	3840	37	,	,	,
60025	3840	38	using	use	VBG
60025	3840	39	for	for	IN
60025	3840	40	the	the	DT
60025	3840	41	purpose	purpose	NN
60025	3840	42	a	a	DT
60025	3840	43	sharp	sharp	JJ
60025	3840	44	penknife	penknife	NN
60025	3840	45	.	.	.
60025	3841	1	Weigh	weigh	VB
60025	3841	2	the	the	DT
60025	3841	3	pieces	piece	NNS
60025	3841	4	,	,	,
60025	3841	5	and	and	CC
60025	3841	6	allow	allow	VB
60025	3841	7	to	to	IN
60025	3841	8	each	each	DT
60025	3841	9	pound	pound	NN
60025	3841	10	a	a	DT
60025	3841	11	pound	pound	NN
60025	3841	12	and	and	CC
60025	3841	13	a	a	DT
60025	3841	14	half	half	NN
60025	3841	15	of	of	IN
60025	3841	16	loaf	loaf	NN
60025	3841	17	sugar	sugar	NN
60025	3841	18	.	.	.
60025	3842	1	Set	set	VB
60025	3842	2	the	the	DT
60025	3842	3	sugar	sugar	NN
60025	3842	4	aside	aside	RB
60025	3842	5	,	,	,
60025	3842	6	and	and	CC
60025	3842	7	put	put	VBD
60025	3842	8	the	the	DT
60025	3842	9	pieces	piece	NNS
60025	3842	10	of	of	IN
60025	3842	11	melon	melon	NN
60025	3842	12	-	-	HYPH
60025	3842	13	rind	rind	NN
60025	3842	14	into	into	IN
60025	3842	15	a	a	DT
60025	3842	16	preserving	preserve	VBG
60025	3842	17	kettle	kettle	NN
60025	3842	18	,	,	,
60025	3842	19	the	the	DT
60025	3842	20	bottom	bottom	NN
60025	3842	21	and	and	CC
60025	3842	22	sides	side	NNS
60025	3842	23	of	of	IN
60025	3842	24	which	which	WDT
60025	3842	25	you	-PRON-	PRP
60025	3842	26	have	have	VBP
60025	3842	27	lined	line	VBN
60025	3842	28	with	with	IN
60025	3842	29	green	green	JJ
60025	3842	30	vine	vine	NN
60025	3842	31	leaves	leave	NNS
60025	3842	32	.	.	.
60025	3843	1	Put	put	VB
60025	3843	2	a	a	DT
60025	3843	3	layer	layer	NN
60025	3843	4	of	of	IN
60025	3843	5	vine	vine	NN
60025	3843	6	leaves	leave	NNS
60025	3843	7	between	between	IN
60025	3843	8	each	each	DT
60025	3843	9	layer	layer	NN
60025	3843	10	of	of	IN
60025	3843	11	melon	melon	NN
60025	3843	12	-	-	HYPH
60025	3843	13	rind	rind	NN
60025	3843	14	,	,	,
60025	3843	15	and	and	CC
60025	3843	16	cover	cover	VB
60025	3843	17	the	the	DT
60025	3843	18	top	top	NN
60025	3843	19	with	with	IN
60025	3843	20	leaves	leave	NNS
60025	3843	21	.	.	.
60025	3844	1	Disperse	disperse	NN
60025	3844	2	among	among	IN
60025	3844	3	the	the	DT
60025	3844	4	pieces	piece	NNS
60025	3844	5	some	some	DT
60025	3844	6	very	very	RB
60025	3844	7	small	small	JJ
60025	3844	8	bits	bit	NNS
60025	3844	9	of	of	IN
60025	3844	10	alum	alum	NN
60025	3844	11	,	,	,
60025	3844	12	each	each	DT
60025	3844	13	about	about	IN
60025	3844	14	the	the	DT
60025	3844	15	bigness	bigness	NN
60025	3844	16	of	of	IN
60025	3844	17	a	a	DT
60025	3844	18	grain	grain	NN
60025	3844	19	of	of	IN
60025	3844	20	corn	corn	NN
60025	3844	21	,	,	,
60025	3844	22	and	and	CC
60025	3844	23	allowing	allow	VBG
60025	3844	24	one	one	CD
60025	3844	25	bit	bit	NN
60025	3844	26	to	to	IN
60025	3844	27	every	every	DT
60025	3844	28	pound	pound	NN
60025	3844	29	of	of	IN
60025	3844	30	the	the	DT
60025	3844	31	melon	melon	NN
60025	3844	32	-	-	HYPH
60025	3844	33	rind	rind	NN
60025	3844	34	.	.	.
60025	3845	1	Pour	pour	VB
60025	3845	2	in	in	IN
60025	3845	3	just	just	RB
60025	3845	4	water	water	NN
60025	3845	5	enough	enough	RB
60025	3845	6	to	to	TO
60025	3845	7	cover	cover	VB
60025	3845	8	the	the	DT
60025	3845	9	whole	whole	NN
60025	3845	10	,	,	,
60025	3845	11	and	and	CC
60025	3845	12	place	place	VB
60025	3845	13	a	a	DT
60025	3845	14	thick	thick	JJ
60025	3845	15	double	double	JJ
60025	3845	16	cloth	cloth	NN
60025	3845	17	(	(	-LRB-
60025	3845	18	or	or	CC
60025	3845	19	some	some	DT
60025	3845	20	other	other	JJ
60025	3845	21	covering	covering	NN
60025	3845	22	)	)	-RRB-
60025	3845	23	over	over	IN
60025	3845	24	the	the	DT
60025	3845	25	top	top	NN
60025	3845	26	of	of	IN
60025	3845	27	the	the	DT
60025	3845	28	kettle	kettle	NN
60025	3845	29	to	to	TO
60025	3845	30	keep	keep	VB
60025	3845	31	in	in	IN
60025	3845	32	the	the	DT
60025	3845	33	steam	steam	NN
60025	3845	34	,	,	,
60025	3845	35	which	which	WDT
60025	3845	36	will	will	MD
60025	3845	37	improve	improve	VB
60025	3845	38	the	the	DT
60025	3845	39	greening	greening	NN
60025	3845	40	.	.	.
60025	3846	1	Let	let	VB
60025	3846	2	it	-PRON-	PRP
60025	3846	3	simmer	simmer	VB
60025	3846	4	(	(	-LRB-
60025	3846	5	but	but	CC
60025	3846	6	not	not	RB
60025	3846	7	boil	boil	VB
60025	3846	8	)	)	-RRB-
60025	3846	9	for	for	IN
60025	3846	10	two	two	CD
60025	3846	11	hours	hour	NNS
60025	3846	12	.	.	.
60025	3847	1	Then	then	RB
60025	3847	2	take	take	VB
60025	3847	3	out	out	RP
60025	3847	4	the	the	DT
60025	3847	5	pieces	piece	NNS
60025	3847	6	of	of	IN
60025	3847	7	melon	melon	NN
60025	3847	8	-	-	HYPH
60025	3847	9	rind	rind	NN
60025	3847	10	and	and	CC
60025	3847	11	spread	spread	VBD
60025	3847	12	them	-PRON-	PRP
60025	3847	13	on	on	IN
60025	3847	14	dishes	dish	NNS
60025	3847	15	to	to	TO
60025	3847	16	cool	cool	VB
60025	3847	17	.	.	.
60025	3848	1	Afterwards	afterwards	RB
60025	3848	2	if	if	IN
60025	3848	3	you	-PRON-	PRP
60025	3848	4	find	find	VBP
60025	3848	5	that	that	IN
60025	3848	6	they	-PRON-	PRP
60025	3848	7	taste	taste	VBP
60025	3848	8	of	of	IN
60025	3848	9	the	the	DT
60025	3848	10	alum	alum	NN
60025	3848	11	,	,	,
60025	3848	12	simmer	simmer	VB
60025	3848	13	them	-PRON-	PRP
60025	3848	14	in	in	IN
60025	3848	15	very	very	RB
60025	3848	16	weak	weak	JJ
60025	3848	17	ginger	ginger	NN
60025	3848	18	tea	tea	NN
60025	3848	19	for	for	IN
60025	3848	20	about	about	RB
60025	3848	21	three	three	CD
60025	3848	22	hours	hour	NNS
60025	3848	23	.	.	.
60025	3849	1	Then	then	RB
60025	3849	2	proceed	proceed	VB
60025	3849	3	to	to	TO
60025	3849	4	make	make	VB
60025	3849	5	your	-PRON-	PRP$
60025	3849	6	syrup	syrup	NN
60025	3849	7	.	.	.
60025	3850	1	Melt	melt	VB
60025	3850	2	the	the	DT
60025	3850	3	sugar	sugar	NN
60025	3850	4	in	in	IN
60025	3850	5	clear	clear	JJ
60025	3850	6	spring	spring	NN
60025	3850	7	or	or	CC
60025	3850	8	pump	pump	VB
60025	3850	9	water	water	NN
60025	3850	10	,	,	,
60025	3850	11	allowing	allow	VBG
60025	3850	12	a	a	DT
60025	3850	13	pint	pint	NN
60025	3850	14	of	of	IN
60025	3850	15	water	water	NN
60025	3850	16	to	to	IN
60025	3850	17	a	a	DT
60025	3850	18	pound	pound	NN
60025	3850	19	and	and	CC
60025	3850	20	a	a	DT
60025	3850	21	half	half	NN
60025	3850	22	of	of	IN
60025	3850	23	sugar	sugar	NN
60025	3850	24	,	,	,
60025	3850	25	and	and	CC
60025	3850	26	mixing	mix	VBG
60025	3850	27	in	in	RP
60025	3850	28	with	with	IN
60025	3850	29	it	-PRON-	PRP
60025	3850	30	some	some	DT
60025	3850	31	white	white	NN
60025	3850	32	of	of	IN
60025	3850	33	egg	egg	NN
60025	3850	34	beaten	beat	VBN
60025	3850	35	to	to	IN
60025	3850	36	a	a	DT
60025	3850	37	stiff	stiff	JJ
60025	3850	38	froth	froth	NN
60025	3850	39	.	.	.
60025	3851	1	The	the	DT
60025	3851	2	white	white	NN
60025	3851	3	of	of	IN
60025	3851	4	one	one	CD
60025	3851	5	egg	egg	NN
60025	3851	6	will	will	MD
60025	3851	7	be	be	VB
60025	3851	8	enough	enough	JJ
60025	3851	9	for	for	IN
60025	3851	10	two	two	CD
60025	3851	11	pounds	pound	NNS
60025	3851	12	of	of	IN
60025	3851	13	sugar	sugar	NN
60025	3851	14	.	.	.
60025	3852	1	Boil	Boil	NNP
60025	3852	2	and	and	CC
60025	3852	3	skim	skim	VB
60025	3852	4	it	-PRON-	PRP
60025	3852	5	;	;	:
60025	3852	6	and	and	CC
60025	3852	7	when	when	WRB
60025	3852	8	the	the	DT
60025	3852	9	scum	scum	NN
60025	3852	10	ceases	cease	VBZ
60025	3852	11	to	to	TO
60025	3852	12	rise	rise	VB
60025	3852	13	,	,	,
60025	3852	14	put	put	VBN
60025	3852	15	in	in	IN
60025	3852	16	the	the	DT
60025	3852	17	melon	melon	NN
60025	3852	18	-	-	HYPH
60025	3852	19	rind	rind	NN
60025	3852	20	,	,	,
60025	3852	21	and	and	CC
60025	3852	22	let	let	VB
60025	3852	23	it	-PRON-	PRP
60025	3852	24	simmer	simmer	VB
60025	3852	25	an	an	DT
60025	3852	26	hour	hour	NN
60025	3852	27	.	.	.
60025	3853	1	Take	take	VB
60025	3853	2	it	-PRON-	PRP
60025	3853	3	out	out	RP
60025	3853	4	and	and	CC
60025	3853	5	spread	spread	VB
60025	3853	6	it	-PRON-	PRP
60025	3853	7	to	to	TO
60025	3853	8	cool	cool	VB
60025	3853	9	on	on	IN
60025	3853	10	dishes	dish	NNS
60025	3853	11	,	,	,
60025	3853	12	return	return	VB
60025	3853	13	it	-PRON-	PRP
60025	3853	14	to	to	IN
60025	3853	15	the	the	DT
60025	3853	16	syrup	syrup	NN
60025	3853	17	,	,	,
60025	3853	18	and	and	CC
60025	3853	19	simmer	simmer	VB
60025	3853	20	it	-PRON-	PRP
60025	3853	21	another	another	DT
60025	3853	22	hour	hour	NN
60025	3853	23	.	.	.
60025	3854	1	After	after	IN
60025	3854	2	this	this	DT
60025	3854	3	take	take	VB
60025	3854	4	it	-PRON-	PRP
60025	3854	5	out	out	RP
60025	3854	6	,	,	,
60025	3854	7	and	and	CC
60025	3854	8	put	put	VBD
60025	3854	9	it	-PRON-	PRP
60025	3854	10	into	into	IN
60025	3854	11	a	a	DT
60025	3854	12	tureen	tureen	NN
60025	3854	13	.	.	.
60025	3855	1	Boil	boil	VB
60025	3855	2	up	up	RP
60025	3855	3	the	the	DT
60025	3855	4	syrup	syrup	NN
60025	3855	5	again	again	RB
60025	3855	6	,	,	,
60025	3855	7	and	and	CC
60025	3855	8	pour	pour	VB
60025	3855	9	it	-PRON-	PRP
60025	3855	10	over	over	IN
60025	3855	11	the	the	DT
60025	3855	12	melon	melon	NN
60025	3855	13	-	-	HYPH
60025	3855	14	rind	rind	NN
60025	3855	15	.	.	.
60025	3856	1	Cover	cover	VB
60025	3856	2	it	-PRON-	PRP
60025	3856	3	,	,	,
60025	3856	4	and	and	CC
60025	3856	5	let	let	VB
60025	3856	6	it	-PRON-	PRP
60025	3856	7	stand	stand	VB
60025	3856	8	all	all	DT
60025	3856	9	night	night	NN
60025	3856	10	.	.	.
60025	3857	1	Next	next	JJ
60025	3857	2	morning	morning	NN
60025	3857	3	give	give	VBP
60025	3857	4	the	the	DT
60025	3857	5	syrup	syrup	NN
60025	3857	6	another	another	DT
60025	3857	7	boil	boil	NN
60025	3857	8	;	;	:
60025	3857	9	adding	add	VBG
60025	3857	10	to	to	IN
60025	3857	11	it	-PRON-	PRP
60025	3857	12	some	some	DT
60025	3857	13	lemon	lemon	NN
60025	3857	14	-	-	HYPH
60025	3857	15	juice	juice	NN
60025	3857	16	,	,	,
60025	3857	17	allowing	allow	VBG
60025	3857	18	the	the	DT
60025	3857	19	juice	juice	NN
60025	3857	20	of	of	IN
60025	3857	21	one	one	CD
60025	3857	22	lemon	lemon	NN
60025	3857	23	to	to	IN
60025	3857	24	a	a	DT
60025	3857	25	quart	quart	NN
60025	3857	26	of	of	IN
60025	3857	27	the	the	DT
60025	3857	28	syrup	syrup	NN
60025	3857	29	.	.	.
60025	3858	1	When	when	WRB
60025	3858	2	you	-PRON-	PRP
60025	3858	3	find	find	VBP
60025	3858	4	it	-PRON-	PRP
60025	3858	5	so	so	RB
60025	3858	6	thick	thick	JJ
60025	3858	7	as	as	IN
60025	3858	8	to	to	TO
60025	3858	9	hang	hang	VB
60025	3858	10	in	in	IN
60025	3858	11	a	a	DT
60025	3858	12	drop	drop	NN
60025	3858	13	on	on	IN
60025	3858	14	the	the	DT
60025	3858	15	point	point	NN
60025	3858	16	of	of	IN
60025	3858	17	the	the	DT
60025	3858	18	spoon	spoon	NN
60025	3858	19	,	,	,
60025	3858	20	it	-PRON-	PRP
60025	3858	21	is	be	VBZ
60025	3858	22	sufficiently	sufficiently	RB
60025	3858	23	done	do	VBN
60025	3858	24	.	.	.
60025	3859	1	Then	then	RB
60025	3859	2	put	put	VB
60025	3859	3	the	the	DT
60025	3859	4	rind	rind	NN
60025	3859	5	into	into	IN
60025	3859	6	glass	glass	NN
60025	3859	7	jars	jar	NNS
60025	3859	8	,	,	,
60025	3859	9	pour	pour	VBP
60025	3859	10	in	in	IN
60025	3859	11	the	the	DT
60025	3859	12	syrup	syrup	NN
60025	3859	13	,	,	,
60025	3859	14	and	and	CC
60025	3859	15	secure	secure	VB
60025	3859	16	the	the	DT
60025	3859	17	sweetmeats	sweetmeat	NNS
60025	3859	18	closely	closely	RB
60025	3859	19	from	from	IN
60025	3859	20	the	the	DT
60025	3859	21	air	air	NN
60025	3859	22	with	with	IN
60025	3859	23	paper	paper	NN
60025	3859	24	dipped	dip	VBN
60025	3859	25	in	in	IN
60025	3859	26	brandy	brandy	NN
60025	3859	27	,	,	,
60025	3859	28	and	and	CC
60025	3859	29	a	a	DT
60025	3859	30	leather	leather	NN
60025	3859	31	outer	outer	JJ
60025	3859	32	cover	cover	NN
60025	3859	33	.	.	.
60025	3860	1	This	this	DT
60025	3860	2	,	,	,
60025	3860	3	if	if	IN
60025	3860	4	carefully	carefully	RB
60025	3860	5	done	do	VBN
60025	3860	6	and	and	CC
60025	3860	7	well	well	RB
60025	3860	8	greened	green	VBN
60025	3860	9	,	,	,
60025	3860	10	is	be	VBZ
60025	3860	11	a	a	DT
60025	3860	12	very	very	RB
60025	3860	13	nice	nice	JJ
60025	3860	14	sweetmeat	sweetmeat	JJ
60025	3860	15	,	,	,
60025	3860	16	and	and	CC
60025	3860	17	may	may	MD
60025	3860	18	be	be	VB
60025	3860	19	used	use	VBN
60025	3860	20	to	to	TO
60025	3860	21	ornament	ornament	VB
60025	3860	22	the	the	DT
60025	3860	23	top	top	NN
60025	3860	24	of	of	IN
60025	3860	25	creams	cream	NNS
60025	3860	26	,	,	,
60025	3860	27	jellies	jelly	NNS
60025	3860	28	,	,	,
60025	3860	29	jams	jam	NNS
60025	3860	30	.	.	.
60025	3861	1	&	&	CC
60025	3861	2	c.	c.	NNP
60025	3861	3	laying	lay	VBG
60025	3861	4	it	-PRON-	PRP
60025	3861	5	round	round	JJ
60025	3861	6	in	in	IN
60025	3861	7	rings	ring	NNS
60025	3861	8	or	or	CC
60025	3861	9	wreaths	wreath	NNS
60025	3861	10	.	.	.
60025	3862	1	Citrons	citron	NNS
60025	3862	2	may	may	MD
60025	3862	3	be	be	VB
60025	3862	4	preserved	preserve	VBN
60025	3862	5	green	green	JJ
60025	3862	6	in	in	IN
60025	3862	7	the	the	DT
60025	3862	8	same	same	JJ
60025	3862	9	manner	manner	NN
60025	3862	10	,	,	,
60025	3862	11	first	first	RB
60025	3862	12	paring	pare	VBG
60025	3862	13	off	off	RP
60025	3862	14	the	the	DT
60025	3862	15	outer	outer	JJ
60025	3862	16	skin	skin	NN
60025	3862	17	and	and	CC
60025	3862	18	cutting	cut	VBG
60025	3862	19	them	-PRON-	PRP
60025	3862	20	into	into	IN
60025	3862	21	quarters	quarter	NNS
60025	3862	22	.	.	.
60025	3863	1	Also	also	RB
60025	3863	2	green	green	JJ
60025	3863	3	limes	lime	NNS
60025	3863	4	.	.	.
60025	3864	1	PRESERVED	PRESERVED	NNP
60025	3864	2	PEPPERS.--For	PEPPERS.--For	``
60025	3864	3	this	this	DT
60025	3864	4	purpose	purpose	NN
60025	3864	5	take	take	VBP
60025	3864	6	the	the	DT
60025	3864	7	small	small	JJ
60025	3864	8	round	round	JJ
60025	3864	9	peppers	pepper	NNS
60025	3864	10	while	while	IN
60025	3864	11	they	-PRON-	PRP
60025	3864	12	are	be	VBP
60025	3864	13	green	green	JJ
60025	3864	14	.	.	.
60025	3865	1	With	with	IN
60025	3865	2	a	a	DT
60025	3865	3	sharp	sharp	JJ
60025	3865	4	penknife	penknife	NN
60025	3865	5	extract	extract	VB
60025	3865	6	the	the	DT
60025	3865	7	seeds	seed	NNS
60025	3865	8	and	and	CC
60025	3865	9	cores	core	NNS
60025	3865	10	;	;	,
60025	3865	11	and	and	CC
60025	3865	12	then	then	RB
60025	3865	13	put	put	VB
60025	3865	14	the	the	DT
60025	3865	15	outsides	outside	NNS
60025	3865	16	into	into	IN
60025	3865	17	a	a	DT
60025	3865	18	kettle	kettle	NN
60025	3865	19	with	with	IN
60025	3865	20	vine	vine	NN
60025	3865	21	leaves	leave	NNS
60025	3865	22	,	,	,
60025	3865	23	and	and	CC
60025	3865	24	a	a	DT
60025	3865	25	little	little	JJ
60025	3865	26	alum	alum	NN
60025	3865	27	to	to	TO
60025	3865	28	give	give	VB
60025	3865	29	them	-PRON-	PRP
60025	3865	30	firmness	firmness	NN
60025	3865	31	,	,	,
60025	3865	32	and	and	CC
60025	3865	33	assist	assist	VB
60025	3865	34	in	in	IN
60025	3865	35	keeping	keep	VBG
60025	3865	36	them	-PRON-	PRP
60025	3865	37	green	green	JJ
60025	3865	38	.	.	.
60025	3866	1	Proceed	proceed	VB
60025	3866	2	precisely	precisely	RB
60025	3866	3	as	as	IN
60025	3866	4	directed	direct	VBN
60025	3866	5	for	for	IN
60025	3866	6	the	the	DT
60025	3866	7	water	water	NN
60025	3866	8	-	-	HYPH
60025	3866	9	melon	melon	NN
60025	3866	10	rind	rind	NN
60025	3866	11	,	,	,
60025	3866	12	in	in	IN
60025	3866	13	the	the	DT
60025	3866	14	above	above	JJ
60025	3866	15	receipt	receipt	NN
60025	3866	16	.	.	.
60025	3867	1	PUMPKIN	PUMPKIN	NNP
60025	3867	2	CHIPS.--It	CHIPS.--It	NNP
60025	3867	3	is	be	VBZ
60025	3867	4	best	good	JJS
60025	3867	5	to	to	TO
60025	3867	6	defer	defer	VB
60025	3867	7	making	make	VBG
60025	3867	8	this	this	DT
60025	3867	9	sweetmeat	sweetmeat	NN
60025	3867	10	(	(	-LRB-
60025	3867	11	which	which	WDT
60025	3867	12	will	will	MD
60025	3867	13	be	be	VB
60025	3867	14	found	find	VBN
60025	3867	15	very	very	RB
60025	3867	16	fine	fine	JJ
60025	3867	17	)	)	-RRB-
60025	3867	18	till	till	IN
60025	3867	19	late	late	RB
60025	3867	20	in	in	IN
60025	3867	21	the	the	DT
60025	3867	22	season	season	NN
60025	3867	23	when	when	WRB
60025	3867	24	lemons	lemon	NNS
60025	3867	25	are	be	VBP
60025	3867	26	ripe	ripe	JJ
60025	3867	27	and	and	CC
60025	3867	28	are	be	VBP
60025	3867	29	to	to	TO
60025	3867	30	be	be	VB
60025	3867	31	had	have	VBN
60025	3867	32	in	in	IN
60025	3867	33	plenty	plenty	NN
60025	3867	34	.	.	.
60025	3868	1	Pumpkins	Pumpkins	NNP
60025	3868	2	(	(	-LRB-
60025	3868	3	as	as	IN
60025	3868	4	they	-PRON-	PRP
60025	3868	5	keep	keep	VBP
60025	3868	6	well	well	RB
60025	3868	7	)	)	-RRB-
60025	3868	8	can	can	MD
60025	3868	9	generally	generally	RB
60025	3868	10	be	be	VB
60025	3868	11	procured	procure	VBN
60025	3868	12	at	at	IN
60025	3868	13	any	any	DT
60025	3868	14	time	time	NN
60025	3868	15	through	through	IN
60025	3868	16	the	the	DT
60025	3868	17	winter	winter	NN
60025	3868	18	.	.	.
60025	3869	1	Take	take	VB
60025	3869	2	a	a	DT
60025	3869	3	fine	fine	JJ
60025	3869	4	pumpkin	pumpkin	NN
60025	3869	5	of	of	IN
60025	3869	6	a	a	DT
60025	3869	7	rich	rich	JJ
60025	3869	8	deep	deep	JJ
60025	3869	9	colour	colour	NN
60025	3869	10	,	,	,
60025	3869	11	pare	pare	VBP
60025	3869	12	off	off	RP
60025	3869	13	the	the	DT
60025	3869	14	outer	outer	JJ
60025	3869	15	rind	rind	NN
60025	3869	16	;	;	:
60025	3869	17	remove	remove	VB
60025	3869	18	the	the	DT
60025	3869	19	seeds	seed	NNS
60025	3869	20	;	;	:
60025	3869	21	and	and	CC
60025	3869	22	having	have	VBG
60025	3869	23	sliced	slice	VBN
60025	3869	24	the	the	DT
60025	3869	25	best	good	JJS
60025	3869	26	part	part	NN
60025	3869	27	,	,	,
60025	3869	28	cut	cut	VBD
60025	3869	29	it	-PRON-	PRP
60025	3869	30	into	into	IN
60025	3869	31	chips	chip	NNS
60025	3869	32	of	of	IN
60025	3869	33	equal	equal	JJ
60025	3869	34	size	size	NN
60025	3869	35	,	,	,
60025	3869	36	and	and	CC
60025	3869	37	as	as	RB
60025	3869	38	thin	thin	JJ
60025	3869	39	as	as	IN
60025	3869	40	you	-PRON-	PRP
60025	3869	41	can	can	MD
60025	3869	42	do	do	VB
60025	3869	43	them	-PRON-	PRP
60025	3869	44	.	.	.
60025	3870	1	They	-PRON-	PRP
60025	3870	2	should	should	MD
60025	3870	3	be	be	VB
60025	3870	4	in	in	IN
60025	3870	5	long	long	JJ
60025	3870	6	narrow	narrow	JJ
60025	3870	7	pieces	piece	NNS
60025	3870	8	,	,	,
60025	3870	9	two	two	CD
60025	3870	10	inches	inch	NNS
60025	3870	11	in	in	IN
60025	3870	12	breadth	breadth	NN
60025	3870	13	,	,	,
60025	3870	14	and	and	CC
60025	3870	15	four	four	CD
60025	3870	16	in	in	IN
60025	3870	17	length	length	NN
60025	3870	18	.	.	.
60025	3871	1	It	-PRON-	PRP
60025	3871	2	is	be	VBZ
60025	3871	3	best	good	JJS
60025	3871	4	to	to	TO
60025	3871	5	prepare	prepare	VB
60025	3871	6	the	the	DT
60025	3871	7	pumpkin	pumpkin	NN
60025	3871	8	the	the	DT
60025	3871	9	day	day	NN
60025	3871	10	before	before	RB
60025	3871	11	;	;	:
60025	3871	12	and	and	CC
60025	3871	13	having	have	VBG
60025	3871	14	weighed	weigh	VBN
60025	3871	15	the	the	DT
60025	3871	16	chips	chip	NNS
60025	3871	17	,	,	,
60025	3871	18	allow	allow	VB
60025	3871	19	to	to	IN
60025	3871	20	each	each	DT
60025	3871	21	pound	pound	NN
60025	3871	22	of	of	IN
60025	3871	23	them	-PRON-	PRP
60025	3871	24	a	a	DT
60025	3871	25	pound	pound	NN
60025	3871	26	of	of	IN
60025	3871	27	the	the	DT
60025	3871	28	best	good	JJS
60025	3871	29	loaf	loaf	NN
60025	3871	30	-	-	HYPH
60025	3871	31	sugar	sugar	NN
60025	3871	32	.	.	.
60025	3872	1	You	-PRON-	PRP
60025	3872	2	must	must	MD
60025	3872	3	have	have	VB
60025	3872	4	several	several	JJ
60025	3872	5	dozen	dozen	NN
60025	3872	6	of	of	IN
60025	3872	7	fine	fine	JJ
60025	3872	8	ripe	ripe	JJ
60025	3872	9	lemons	lemon	NNS
60025	3872	10	,	,	,
60025	3872	11	sufficient	sufficient	JJ
60025	3872	12	to	to	TO
60025	3872	13	furnish	furnish	VB
60025	3872	14	a	a	DT
60025	3872	15	jill	jill	NN
60025	3872	16	of	of	IN
60025	3872	17	lemon	lemon	NN
60025	3872	18	-	-	HYPH
60025	3872	19	juice	juice	NN
60025	3872	20	to	to	IN
60025	3872	21	each	each	DT
60025	3872	22	pound	pound	NN
60025	3872	23	of	of	IN
60025	3872	24	pumpkin	pumpkin	NN
60025	3872	25	.	.	.
60025	3873	1	Having	have	VBG
60025	3873	2	rolled	roll	VBN
60025	3873	3	them	-PRON-	PRP
60025	3873	4	under	under	IN
60025	3873	5	your	-PRON-	PRP$
60025	3873	6	hand	hand	NN
60025	3873	7	on	on	IN
60025	3873	8	a	a	DT
60025	3873	9	table	table	NN
60025	3873	10	,	,	,
60025	3873	11	to	to	TO
60025	3873	12	make	make	VB
60025	3873	13	them	-PRON-	PRP
60025	3873	14	yield	yield	VB
60025	3873	15	as	as	RB
60025	3873	16	much	much	JJ
60025	3873	17	juice	juice	NN
60025	3873	18	as	as	IN
60025	3873	19	possible	possible	JJ
60025	3873	20	,	,	,
60025	3873	21	pare	pare	VBP
60025	3873	22	off	off	RP
60025	3873	23	the	the	DT
60025	3873	24	yellow	yellow	JJ
60025	3873	25	rind	rind	NN
60025	3873	26	and	and	CC
60025	3873	27	put	put	VBD
60025	3873	28	it	-PRON-	PRP
60025	3873	29	away	away	RB
60025	3873	30	for	for	IN
60025	3873	31	some	some	DT
60025	3873	32	other	other	JJ
60025	3873	33	purpose	purpose	NN
60025	3873	34	.	.	.
60025	3874	1	Then	then	RB
60025	3874	2	having	have	VBG
60025	3874	3	cut	cut	VBN
60025	3874	4	the	the	DT
60025	3874	5	lemons	lemon	NNS
60025	3874	6	,	,	,
60025	3874	7	squeeze	squeeze	VB
60025	3874	8	out	out	RP
60025	3874	9	all	all	PDT
60025	3874	10	the	the	DT
60025	3874	11	juice	juice	NN
60025	3874	12	into	into	IN
60025	3874	13	a	a	DT
60025	3874	14	pitcher	pitcher	NN
60025	3874	15	.	.	.
60025	3875	1	Lay	lay	VB
60025	3875	2	the	the	DT
60025	3875	3	pumpkin	pumpkin	NN
60025	3875	4	chips	chip	NNS
60025	3875	5	in	in	IN
60025	3875	6	a	a	DT
60025	3875	7	large	large	JJ
60025	3875	8	pan	pan	NN
60025	3875	9	or	or	CC
60025	3875	10	tureen	tureen	NN
60025	3875	11	,	,	,
60025	3875	12	strewing	strew	VBG
60025	3875	13	the	the	DT
60025	3875	14	sugar	sugar	NN
60025	3875	15	among	among	IN
60025	3875	16	them	-PRON-	PRP
60025	3875	17	.	.	.
60025	3876	1	Then	then	RB
60025	3876	2	having	have	VBG
60025	3876	3	measured	measure	VBN
60025	3876	4	the	the	DT
60025	3876	5	lemon	lemon	NN
60025	3876	6	-	-	HYPH
60025	3876	7	juice	juice	NN
60025	3876	8	in	in	IN
60025	3876	9	a	a	DT
60025	3876	10	wine	wine	NN
60025	3876	11	-	-	HYPH
60025	3876	12	glass	glass	NN
60025	3876	13	,	,	,
60025	3876	14	(	(	-LRB-
60025	3876	15	two	two	CD
60025	3876	16	common	common	JJ
60025	3876	17	wine	wine	NN
60025	3876	18	-	-	HYPH
60025	3876	19	glasses	glass	NNS
60025	3876	20	making	make	VBG
60025	3876	21	one	one	CD
60025	3876	22	jill	jill	NN
60025	3876	23	,	,	,
60025	3876	24	)	)	-RRB-
60025	3876	25	pour	pour	VBP
60025	3876	26	it	-PRON-	PRP
60025	3876	27	over	over	IN
60025	3876	28	the	the	DT
60025	3876	29	pumpkin	pumpkin	NN
60025	3876	30	and	and	CC
60025	3876	31	sugar	sugar	NN
60025	3876	32	,	,	,
60025	3876	33	cover	cover	VB
60025	3876	34	the	the	DT
60025	3876	35	vessel	vessel	NN
60025	3876	36	,	,	,
60025	3876	37	and	and	CC
60025	3876	38	let	let	VB
60025	3876	39	it	-PRON-	PRP
60025	3876	40	stand	stand	VB
60025	3876	41	all	all	DT
60025	3876	42	night	night	NN
60025	3876	43	.	.	.
60025	3877	1	Next	next	JJ
60025	3877	2	day	day	NN
60025	3877	3	transfer	transfer	VBP
60025	3877	4	the	the	DT
60025	3877	5	pumpkin	pumpkin	NN
60025	3877	6	,	,	,
60025	3877	7	sugar	sugar	NN
60025	3877	8	,	,	,
60025	3877	9	and	and	CC
60025	3877	10	lemon	lemon	NN
60025	3877	11	-	-	HYPH
60025	3877	12	juice	juice	NN
60025	3877	13	to	to	IN
60025	3877	14	a	a	DT
60025	3877	15	preserving	preserving	JJ
60025	3877	16	kettle	kettle	NN
60025	3877	17	,	,	,
60025	3877	18	and	and	CC
60025	3877	19	boil	boil	VB
60025	3877	20	it	-PRON-	PRP
60025	3877	21	slowly	slowly	RB
60025	3877	22	for	for	IN
60025	3877	23	an	an	DT
60025	3877	24	hour	hour	NN
60025	3877	25	or	or	CC
60025	3877	26	more	more	JJR
60025	3877	27	,	,	,
60025	3877	28	or	or	CC
60025	3877	29	till	till	IN
60025	3877	30	the	the	DT
60025	3877	31	pumpkin	pumpkin	NN
60025	3877	32	becomes	become	VBZ
60025	3877	33	all	all	RB
60025	3877	34	through	through	IN
60025	3877	35	tender	tender	NN
60025	3877	36	,	,	,
60025	3877	37	crisp	crisp	JJ
60025	3877	38	,	,	,
60025	3877	39	and	and	CC
60025	3877	40	transparent	transparent	JJ
60025	3877	41	;	;	:
60025	3877	42	but	but	CC
60025	3877	43	it	-PRON-	PRP
60025	3877	44	must	must	MD
60025	3877	45	not	not	RB
60025	3877	46	be	be	VB
60025	3877	47	over	over	IN
60025	3877	48	the	the	DT
60025	3877	49	fire	fire	NN
60025	3877	50	long	long	RB
60025	3877	51	enough	enough	RB
60025	3877	52	to	to	TO
60025	3877	53	break	break	VB
60025	3877	54	and	and	CC
60025	3877	55	lose	lose	VB
60025	3877	56	its	-PRON-	PRP$
60025	3877	57	form	form	NN
60025	3877	58	.	.	.
60025	3878	1	You	-PRON-	PRP
60025	3878	2	must	must	MD
60025	3878	3	skim	skim	VB
60025	3878	4	it	-PRON-	PRP
60025	3878	5	thoroughly	thoroughly	RB
60025	3878	6	.	.	.
60025	3879	1	Some	some	DT
60025	3879	2	very	very	RB
60025	3879	3	small	small	JJ
60025	3879	4	pieces	piece	NNS
60025	3879	5	of	of	IN
60025	3879	6	the	the	DT
60025	3879	7	lemon	lemon	NN
60025	3879	8	-	-	HYPH
60025	3879	9	paring	paring	NN
60025	3879	10	may	may	MD
60025	3879	11	be	be	VB
60025	3879	12	boiled	boil	VBN
60025	3879	13	with	with	IN
60025	3879	14	it	-PRON-	PRP
60025	3879	15	.	.	.
60025	3880	1	When	when	WRB
60025	3880	2	you	-PRON-	PRP
60025	3880	3	think	think	VBP
60025	3880	4	it	-PRON-	PRP
60025	3880	5	is	be	VBZ
60025	3880	6	done	do	VBN
60025	3880	7	,	,	,
60025	3880	8	take	take	VB
60025	3880	9	up	up	RP
60025	3880	10	the	the	DT
60025	3880	11	pumpkin	pumpkin	NN
60025	3880	12	chips	chip	NNS
60025	3880	13	in	in	IN
60025	3880	14	a	a	DT
60025	3880	15	perforated	perforated	JJ
60025	3880	16	skimmer	skimmer	NN
60025	3880	17	that	that	IN
60025	3880	18	the	the	DT
60025	3880	19	syrup	syrup	NN
60025	3880	20	may	may	MD
60025	3880	21	drain	drain	VB
60025	3880	22	through	through	IN
60025	3880	23	the	the	DT
60025	3880	24	holes	hole	NNS
60025	3880	25	back	back	RB
60025	3880	26	into	into	IN
60025	3880	27	the	the	DT
60025	3880	28	kettle	kettle	NN
60025	3880	29	.	.	.
60025	3881	1	Spread	spread	VB
60025	3881	2	the	the	DT
60025	3881	3	chips	chip	NNS
60025	3881	4	to	to	TO
60025	3881	5	cool	cool	VB
60025	3881	6	on	on	IN
60025	3881	7	large	large	JJ
60025	3881	8	dishes	dish	NNS
60025	3881	9	,	,	,
60025	3881	10	and	and	CC
60025	3881	11	pass	pass	VB
60025	3881	12	the	the	DT
60025	3881	13	syrup	syrup	NN
60025	3881	14	through	through	IN
60025	3881	15	a	a	DT
60025	3881	16	flannel	flannel	NN
60025	3881	17	bag	bag	NN
60025	3881	18	that	that	WDT
60025	3881	19	has	have	VBZ
60025	3881	20	been	be	VBN
60025	3881	21	first	first	RB
60025	3881	22	dipped	dip	VBN
60025	3881	23	in	in	IN
60025	3881	24	hot	hot	JJ
60025	3881	25	water	water	NN
60025	3881	26	.	.	.
60025	3882	1	When	when	WRB
60025	3882	2	the	the	DT
60025	3882	3	chips	chip	NNS
60025	3882	4	are	be	VBP
60025	3882	5	cold	cold	JJ
60025	3882	6	,	,	,
60025	3882	7	put	put	VB
60025	3882	8	them	-PRON-	PRP
60025	3882	9	into	into	IN
60025	3882	10	glass	glass	NN
60025	3882	11	jars	jar	NNS
60025	3882	12	or	or	CC
60025	3882	13	tumblers	tumbler	NNS
60025	3882	14	,	,	,
60025	3882	15	pour	pour	VBP
60025	3882	16	in	in	IN
60025	3882	17	the	the	DT
60025	3882	18	syrup	syrup	NN
60025	3882	19	,	,	,
60025	3882	20	and	and	CC
60025	3882	21	lay	lie	VBD
60025	3882	22	on	on	IN
60025	3882	23	the	the	DT
60025	3882	24	top	top	JJ
60025	3882	25	white	white	JJ
60025	3882	26	paper	paper	NN
60025	3882	27	dipped	dip	VBN
60025	3882	28	in	in	IN
60025	3882	29	brandy	brandy	NN
60025	3882	30	.	.	.
60025	3883	1	Then	then	RB
60025	3883	2	tie	tie	VB
60025	3883	3	up	up	RP
60025	3883	4	the	the	DT
60025	3883	5	jars	jar	NNS
60025	3883	6	with	with	IN
60025	3883	7	leather	leather	NN
60025	3883	8	,	,	,
60025	3883	9	or	or	CC
60025	3883	10	with	with	IN
60025	3883	11	covers	cover	NNS
60025	3883	12	of	of	IN
60025	3883	13	thick	thick	JJ
60025	3883	14	white	white	JJ
60025	3883	15	paper	paper	NN
60025	3883	16	.	.	.
60025	3884	1	If	if	IN
60025	3884	2	you	-PRON-	PRP
60025	3884	3	find	find	VBP
60025	3884	4	that	that	IN
60025	3884	5	when	when	WRB
60025	3884	6	cold	cold	JJ
60025	3884	7	the	the	DT
60025	3884	8	chips	chip	NNS
60025	3884	9	are	be	VBP
60025	3884	10	not	not	RB
60025	3884	11	perfectly	perfectly	RB
60025	3884	12	clear	clear	JJ
60025	3884	13	,	,	,
60025	3884	14	crisp	crisp	JJ
60025	3884	15	,	,	,
60025	3884	16	and	and	CC
60025	3884	17	tender	tender	JJ
60025	3884	18	,	,	,
60025	3884	19	give	give	VB
60025	3884	20	them	-PRON-	PRP
60025	3884	21	another	another	DT
60025	3884	22	boil	boil	NN
60025	3884	23	in	in	IN
60025	3884	24	the	the	DT
60025	3884	25	syrup	syrup	NN
60025	3884	26	before	before	IN
60025	3884	27	you	-PRON-	PRP
60025	3884	28	put	put	VBP
60025	3884	29	them	-PRON-	PRP
60025	3884	30	up	up	RP
60025	3884	31	.	.	.
60025	3885	1	This	this	DT
60025	3885	2	,	,	,
60025	3885	3	if	if	IN
60025	3885	4	well	well	RB
60025	3885	5	made	make	VBN
60025	3885	6	,	,	,
60025	3885	7	is	be	VBZ
60025	3885	8	a	a	DT
60025	3885	9	handsome	handsome	JJ
60025	3885	10	and	and	CC
60025	3885	11	excellent	excellent	JJ
60025	3885	12	sweetmeat	sweetmeat	NN
60025	3885	13	.	.	.
60025	3886	1	It	-PRON-	PRP
60025	3886	2	need	nee	MD
60025	3886	3	not	not	RB
60025	3886	4	be	be	VB
60025	3886	5	eaten	eat	VBN
60025	3886	6	with	with	IN
60025	3886	7	cream	cream	NN
60025	3886	8	,	,	,
60025	3886	9	the	the	DT
60025	3886	10	syrup	syrup	NN
60025	3886	11	being	be	VBG
60025	3886	12	so	so	RB
60025	3886	13	delicious	delicious	JJ
60025	3886	14	as	as	IN
60025	3886	15	to	to	TO
60025	3886	16	require	require	VB
60025	3886	17	nothing	nothing	NN
60025	3886	18	to	to	TO
60025	3886	19	improve	improve	VB
60025	3886	20	it	-PRON-	PRP
60025	3886	21	.	.	.
60025	3887	1	Shells	shell	NNS
60025	3887	2	of	of	IN
60025	3887	3	puff	puff	NN
60025	3887	4	-	-	HYPH
60025	3887	5	paste	paste	NN
60025	3887	6	first	first	RB
60025	3887	7	baked	bake	VBN
60025	3887	8	empty	empty	JJ
60025	3887	9	,	,	,
60025	3887	10	and	and	CC
60025	3887	11	then	then	RB
60025	3887	12	filled	fill	VBN
60025	3887	13	with	with	IN
60025	3887	14	pumpkin	pumpkin	NN
60025	3887	15	chips	chip	NNS
60025	3887	16	,	,	,
60025	3887	17	will	will	MD
60025	3887	18	be	be	VB
60025	3887	19	found	find	VBN
60025	3887	20	very	very	RB
60025	3887	21	nice	nice	JJ
60025	3887	22	.	.	.
60025	3888	1	Musk	musk	JJ
60025	3888	2	-	-	HYPH
60025	3888	3	melon	melon	NN
60025	3888	4	chips	chip	NNS
60025	3888	5	may	may	MD
60025	3888	6	be	be	VB
60025	3888	7	done	do	VBN
60025	3888	8	in	in	IN
60025	3888	9	the	the	DT
60025	3888	10	same	same	JJ
60025	3888	11	manner	manner	NN
60025	3888	12	.	.	.
60025	3889	1	TO	to	IN
60025	3889	2	PRESERVE	PRESERVE	NNP
60025	3889	3	PINE	PINE	NNP
60025	3889	4	-	-	:
60025	3889	5	APPLES.--Take	APPLES.--Take	NNP
60025	3889	6	fine	fine	JJ
60025	3889	7	large	large	JJ
60025	3889	8	pine	pine	NN
60025	3889	9	-	-	HYPH
60025	3889	10	apples	apple	NNS
60025	3889	11	;	;	:
60025	3889	12	pare	pare	VBP
60025	3889	13	them	-PRON-	PRP
60025	3889	14	,	,	,
60025	3889	15	and	and	CC
60025	3889	16	cut	cut	VBD
60025	3889	17	off	off	RP
60025	3889	18	a	a	DT
60025	3889	19	small	small	JJ
60025	3889	20	round	round	JJ
60025	3889	21	piece	piece	NN
60025	3889	22	from	from	IN
60025	3889	23	the	the	DT
60025	3889	24	bottom	bottom	NN
60025	3889	25	of	of	IN
60025	3889	26	each	each	DT
60025	3889	27	;	;	:
60025	3889	28	let	let	VB
60025	3889	29	the	the	DT
60025	3889	30	freshest	fresh	JJS
60025	3889	31	and	and	CC
60025	3889	32	best	good	JJS
60025	3889	33	of	of	IN
60025	3889	34	the	the	DT
60025	3889	35	top	top	JJ
60025	3889	36	leaves	leave	NNS
60025	3889	37	remain	remain	VBP
60025	3889	38	on	on	IN
60025	3889	39	.	.	.
60025	3890	1	Have	have	VBP
60025	3890	2	ready	ready	JJ
60025	3890	3	on	on	IN
60025	3890	4	a	a	DT
60025	3890	5	slow	slow	JJ
60025	3890	6	fire	fire	NN
60025	3890	7	,	,	,
60025	3890	8	a	a	DT
60025	3890	9	large	large	JJ
60025	3890	10	preserving	preserving	JJ
60025	3890	11	kettle	kettle	NN
60025	3890	12	with	with	IN
60025	3890	13	a	a	DT
60025	3890	14	thin	thin	JJ
60025	3890	15	syrup	syrup	NN
60025	3890	16	barely	barely	RB
60025	3890	17	sufficient	sufficient	JJ
60025	3890	18	to	to	TO
60025	3890	19	cover	cover	VB
60025	3890	20	the	the	DT
60025	3890	21	fruit	fruit	NN
60025	3890	22	.	.	.
60025	3891	1	In	in	IN
60025	3891	2	making	make	VBG
60025	3891	3	this	this	DT
60025	3891	4	syrup	syrup	NN
60025	3891	5	allow	allow	VB
60025	3891	6	a	a	DT
60025	3891	7	pound	pound	NN
60025	3891	8	of	of	IN
60025	3891	9	fine	fine	JJ
60025	3891	10	loaf	loaf	NN
60025	3891	11	-	-	HYPH
60025	3891	12	sugar	sugar	NN
60025	3891	13	to	to	IN
60025	3891	14	every	every	DT
60025	3891	15	quart	quart	NN
60025	3891	16	of	of	IN
60025	3891	17	water	water	NN
60025	3891	18	,	,	,
60025	3891	19	and	and	CC
60025	3891	20	half	half	PDT
60025	3891	21	the	the	DT
60025	3891	22	white	white	NN
60025	3891	23	of	of	IN
60025	3891	24	a	a	DT
60025	3891	25	beaten	beat	VBN
60025	3891	26	egg	egg	NN
60025	3891	27	;	;	:
60025	3891	28	all	all	DT
60025	3891	29	to	to	TO
60025	3891	30	be	be	VB
60025	3891	31	mixed	mix	VBN
60025	3891	32	before	before	IN
60025	3891	33	it	-PRON-	PRP
60025	3891	34	goes	go	VBZ
60025	3891	35	on	on	IN
60025	3891	36	the	the	DT
60025	3891	37	fire	fire	NN
60025	3891	38	.	.	.
60025	3892	1	Then	then	RB
60025	3892	2	boil	boil	NNP
60025	3892	3	and	and	CC
60025	3892	4	skim	skim	VB
60025	3892	5	it	-PRON-	PRP
60025	3892	6	,	,	,
60025	3892	7	and	and	CC
60025	3892	8	when	when	WRB
60025	3892	9	the	the	DT
60025	3892	10	scum	scum	NN
60025	3892	11	ceases	cease	VBZ
60025	3892	12	to	to	TO
60025	3892	13	rise	rise	VB
60025	3892	14	,	,	,
60025	3892	15	put	put	VBN
60025	3892	16	in	in	IN
60025	3892	17	the	the	DT
60025	3892	18	pine	pine	NN
60025	3892	19	-	-	HYPH
60025	3892	20	apples	apple	NNS
60025	3892	21	,	,	,
60025	3892	22	and	and	CC
60025	3892	23	simmer	simmer	VB
60025	3892	24	them	-PRON-	PRP
60025	3892	25	slowly	slowly	RB
60025	3892	26	an	an	DT
60025	3892	27	hour	hour	NN
60025	3892	28	.	.	.
60025	3893	1	Then	then	RB
60025	3893	2	take	take	VB
60025	3893	3	them	-PRON-	PRP
60025	3893	4	out	out	RP
60025	3893	5	to	to	IN
60025	3893	6	cool	cool	JJ
60025	3893	7	,	,	,
60025	3893	8	cover	cover	VB
60025	3893	9	them	-PRON-	PRP
60025	3893	10	carefully	carefully	RB
60025	3893	11	and	and	CC
60025	3893	12	put	put	VBD
60025	3893	13	them	-PRON-	PRP
60025	3893	14	away	away	RB
60025	3893	15	till	till	IN
60025	3893	16	next	next	JJ
60025	3893	17	day	day	NN
60025	3893	18	;	;	:
60025	3893	19	saving	save	VBG
60025	3893	20	the	the	DT
60025	3893	21	syrup	syrup	NN
60025	3893	22	in	in	IN
60025	3893	23	another	another	DT
60025	3893	24	vessel	vessel	NN
60025	3893	25	.	.	.
60025	3894	1	Next	next	JJ
60025	3894	2	day	day	NN
60025	3894	3	,	,	,
60025	3894	4	put	put	VB
60025	3894	5	them	-PRON-	PRP
60025	3894	6	into	into	IN
60025	3894	7	the	the	DT
60025	3894	8	same	same	JJ
60025	3894	9	syrup	syrup	NN
60025	3894	10	,	,	,
60025	3894	11	and	and	CC
60025	3894	12	simmer	simmer	VB
60025	3894	13	them	-PRON-	PRP
60025	3894	14	again	again	RB
60025	3894	15	an	an	DT
60025	3894	16	hour	hour	NN
60025	3894	17	.	.	.
60025	3895	1	On	on	IN
60025	3895	2	the	the	DT
60025	3895	3	third	third	JJ
60025	3895	4	day	day	NN
60025	3895	5	,	,	,
60025	3895	6	repeat	repeat	VB
60025	3895	7	the	the	DT
60025	3895	8	process	process	NN
60025	3895	9	.	.	.
60025	3896	1	The	the	DT
60025	3896	2	fourth	fourth	JJ
60025	3896	3	day	day	NN
60025	3896	4	,	,	,
60025	3896	5	make	make	VB
60025	3896	6	a	a	DT
60025	3896	7	strong	strong	JJ
60025	3896	8	fresh	fresh	JJ
60025	3896	9	syrup	syrup	NN
60025	3896	10	,	,	,
60025	3896	11	allowing	allow	VBG
60025	3896	12	but	but	CC
60025	3896	13	a	a	DT
60025	3896	14	pint	pint	NN
60025	3896	15	of	of	IN
60025	3896	16	water	water	NN
60025	3896	17	to	to	IN
60025	3896	18	each	each	DT
60025	3896	19	pound	pound	NN
60025	3896	20	of	of	IN
60025	3896	21	sugar	sugar	NN
60025	3896	22	,	,	,
60025	3896	23	and	and	CC
60025	3896	24	to	to	IN
60025	3896	25	every	every	DT
60025	3896	26	two	two	CD
60025	3896	27	pounds	pound	NNS
60025	3896	28	the	the	DT
60025	3896	29	beaten	beat	VBN
60025	3896	30	white	white	JJ
60025	3896	31	of	of	IN
60025	3896	32	one	one	CD
60025	3896	33	egg	egg	NN
60025	3896	34	.	.	.
60025	3897	1	When	when	WRB
60025	3897	2	this	this	DT
60025	3897	3	syrup	syrup	NN
60025	3897	4	has	have	VBZ
60025	3897	5	boiled	boil	VBN
60025	3897	6	,	,	,
60025	3897	7	and	and	CC
60025	3897	8	is	be	VBZ
60025	3897	9	completely	completely	RB
60025	3897	10	skimmed	skim	VBN
60025	3897	11	,	,	,
60025	3897	12	put	put	VBN
60025	3897	13	in	in	IN
60025	3897	14	the	the	DT
60025	3897	15	pine	pine	NN
60025	3897	16	-	-	HYPH
60025	3897	17	apples	apple	NNS
60025	3897	18	,	,	,
60025	3897	19	and	and	CC
60025	3897	20	simmer	simmer	VB
60025	3897	21	them	-PRON-	PRP
60025	3897	22	half	half	PDT
60025	3897	23	an	an	DT
60025	3897	24	hour	hour	NN
60025	3897	25	.	.	.
60025	3898	1	Then	then	RB
60025	3898	2	take	take	VB
60025	3898	3	them	-PRON-	PRP
60025	3898	4	out	out	RP
60025	3898	5	to	to	IN
60025	3898	6	cool	cool	JJ
60025	3898	7	,	,	,
60025	3898	8	and	and	CC
60025	3898	9	set	set	VBD
60025	3898	10	them	-PRON-	PRP
60025	3898	11	aside	aside	RB
60025	3898	12	till	till	IN
60025	3898	13	next	next	JJ
60025	3898	14	morning	morning	NN
60025	3898	15	.	.	.
60025	3899	1	Boil	boil	VB
60025	3899	2	them	-PRON-	PRP
60025	3899	3	again	again	RB
60025	3899	4	half	half	PDT
60025	3899	5	an	an	DT
60025	3899	6	hour	hour	NN
60025	3899	7	in	in	IN
60025	3899	8	the	the	DT
60025	3899	9	same	same	JJ
60025	3899	10	syrup	syrup	NN
60025	3899	11	,	,	,
60025	3899	12	and	and	CC
60025	3899	13	repeat	repeat	VB
60025	3899	14	this	this	DT
60025	3899	15	for	for	IN
60025	3899	16	seven	seven	CD
60025	3899	17	or	or	CC
60025	3899	18	eight	eight	CD
60025	3899	19	days	day	NNS
60025	3899	20	,	,	,
60025	3899	21	or	or	CC
60025	3899	22	till	till	IN
60025	3899	23	you	-PRON-	PRP
60025	3899	24	can	can	MD
60025	3899	25	pierce	pierce	VB
60025	3899	26	through	through	IN
60025	3899	27	the	the	DT
60025	3899	28	pine	pine	NN
60025	3899	29	-	-	HYPH
60025	3899	30	apple	apple	NN
60025	3899	31	with	with	IN
60025	3899	32	a	a	DT
60025	3899	33	straw	straw	NN
60025	3899	34	from	from	IN
60025	3899	35	a	a	DT
60025	3899	36	corn	corn	NN
60025	3899	37	-	-	HYPH
60025	3899	38	broom	broom	NN
60025	3899	39	.	.	.
60025	3900	1	At	at	IN
60025	3900	2	the	the	DT
60025	3900	3	last	last	JJ
60025	3900	4	of	of	IN
60025	3900	5	these	these	DT
60025	3900	6	boilings	boiling	NNS
60025	3900	7	enrich	enrich	VBP
60025	3900	8	the	the	DT
60025	3900	9	syrup	syrup	NN
60025	3900	10	by	by	IN
60025	3900	11	allowing	allow	VBG
60025	3900	12	to	to	IN
60025	3900	13	each	each	DT
60025	3900	14	pound	pound	NN
60025	3900	15	of	of	IN
60025	3900	16	sugar	sugar	NN
60025	3900	17	a	a	DT
60025	3900	18	quarter	quarter	NN
60025	3900	19	of	of	IN
60025	3900	20	a	a	DT
60025	3900	21	pound	pound	NN
60025	3900	22	more	more	JJR
60025	3900	23	;	;	:
60025	3900	24	and	and	CC
60025	3900	25	,	,	,
60025	3900	26	having	have	VBG
60025	3900	27	boiled	boil	VBN
60025	3900	28	and	and	CC
60025	3900	29	skimmed	skim	VBN
60025	3900	30	it	-PRON-	PRP
60025	3900	31	,	,	,
60025	3900	32	put	put	VBN
60025	3900	33	in	in	IN
60025	3900	34	the	the	DT
60025	3900	35	pine	pine	JJ
60025	3900	36	apples	apple	NNS
60025	3900	37	for	for	IN
60025	3900	38	half	half	PDT
60025	3900	39	an	an	DT
60025	3900	40	hour	hour	NN
60025	3900	41	.	.	.
60025	3901	1	Then	then	RB
60025	3901	2	take	take	VB
60025	3901	3	them	-PRON-	PRP
60025	3901	4	out	out	RP
60025	3901	5	,	,	,
60025	3901	6	and	and	CC
60025	3901	7	when	when	WRB
60025	3901	8	quite	quite	RB
60025	3901	9	cold	cold	JJ
60025	3901	10	put	put	VBP
60025	3901	11	each	each	DT
60025	3901	12	into	into	IN
60025	3901	13	a	a	DT
60025	3901	14	separate	separate	JJ
60025	3901	15	glass	glass	NN
60025	3901	16	jar	jar	NN
60025	3901	17	,	,	,
60025	3901	18	and	and	CC
60025	3901	19	fill	fill	VB
60025	3901	20	up	up	RP
60025	3901	21	with	with	IN
60025	3901	22	the	the	DT
60025	3901	23	syrup	syrup	NN
60025	3901	24	.	.	.
60025	3902	1	Pine	pine	JJ
60025	3902	2	apples	apple	NNS
60025	3902	3	may	may	MD
60025	3902	4	be	be	VB
60025	3902	5	preserved	preserve	VBN
60025	3902	6	in	in	IN
60025	3902	7	slices	slice	NNS
60025	3902	8	by	by	IN
60025	3902	9	a	a	DT
60025	3902	10	very	very	RB
60025	3902	11	simple	simple	JJ
60025	3902	12	process	process	NN
60025	3902	13	.	.	.
60025	3903	1	Pare	pare	VB
60025	3903	2	them	-PRON-	PRP
60025	3903	3	,	,	,
60025	3903	4	and	and	CC
60025	3903	5	cut	cut	VB
60025	3903	6	them	-PRON-	PRP
60025	3903	7	into	into	IN
60025	3903	8	round	round	JJ
60025	3903	9	pieces	piece	NNS
60025	3903	10	near	near	IN
60025	3903	11	an	an	DT
60025	3903	12	inch	inch	NN
60025	3903	13	thick	thick	JJ
60025	3903	14	,	,	,
60025	3903	15	and	and	CC
60025	3903	16	take	take	VB
60025	3903	17	out	out	RP
60025	3903	18	the	the	DT
60025	3903	19	core	core	NN
60025	3903	20	from	from	IN
60025	3903	21	the	the	DT
60025	3903	22	centre	centre	NN
60025	3903	23	of	of	IN
60025	3903	24	each	each	DT
60025	3903	25	slice	slice	NN
60025	3903	26	.	.	.
60025	3904	1	Allow	allow	VB
60025	3904	2	a	a	DT
60025	3904	3	pound	pound	NN
60025	3904	4	of	of	IN
60025	3904	5	loaf	loaf	NN
60025	3904	6	-	-	HYPH
60025	3904	7	sugar	sugar	NN
60025	3904	8	to	to	IN
60025	3904	9	every	every	DT
60025	3904	10	pound	pound	NN
60025	3904	11	of	of	IN
60025	3904	12	the	the	DT
60025	3904	13	sliced	sliced	JJ
60025	3904	14	pine	pine	NN
60025	3904	15	-	-	HYPH
60025	3904	16	apple	apple	NN
60025	3904	17	.	.	.
60025	3905	1	Powder	powder	VB
60025	3905	2	the	the	DT
60025	3905	3	sugar	sugar	NN
60025	3905	4	,	,	,
60025	3905	5	and	and	CC
60025	3905	6	strew	strew	VBD
60025	3905	7	it	-PRON-	PRP
60025	3905	8	in	in	IN
60025	3905	9	layers	layer	NNS
60025	3905	10	between	between	IN
60025	3905	11	the	the	DT
60025	3905	12	slices	slice	NNS
60025	3905	13	of	of	IN
60025	3905	14	pine	pine	NN
60025	3905	15	-	-	HYPH
60025	3905	16	apple	apple	NN
60025	3905	17	.	.	.
60025	3906	1	Cover	cover	VB
60025	3906	2	it	-PRON-	PRP
60025	3906	3	and	and	CC
60025	3906	4	let	let	VB
60025	3906	5	it	-PRON-	PRP
60025	3906	6	set	set	VB
60025	3906	7	all	all	DT
60025	3906	8	night	night	NN
60025	3906	9	.	.	.
60025	3907	1	Next	next	JJ
60025	3907	2	morning	morning	NN
60025	3907	3	measure	measure	NN
60025	3907	4	some	some	DT
60025	3907	5	clear	clear	JJ
60025	3907	6	spring	spring	NN
60025	3907	7	or	or	CC
60025	3907	8	pump	pump	VB
60025	3907	9	water	water	NN
60025	3907	10	,	,	,
60025	3907	11	allowing	allow	VBG
60025	3907	12	half	half	PDT
60025	3907	13	a	a	DT
60025	3907	14	pint	pint	NN
60025	3907	15	to	to	IN
60025	3907	16	each	each	DT
60025	3907	17	pound	pound	NN
60025	3907	18	of	of	IN
60025	3907	19	sugar	sugar	NN
60025	3907	20	.	.	.
60025	3908	1	Beat	beat	VB
60025	3908	2	some	some	DT
60025	3908	3	white	white	NN
60025	3908	4	of	of	IN
60025	3908	5	egg	egg	NN
60025	3908	6	,	,	,
60025	3908	7	(	(	-LRB-
60025	3908	8	one	one	CD
60025	3908	9	white	white	NN
60025	3908	10	to	to	IN
60025	3908	11	two	two	CD
60025	3908	12	pounds	pound	NNS
60025	3908	13	of	of	IN
60025	3908	14	sugar	sugar	NN
60025	3908	15	,	,	,
60025	3908	16	)	)	-RRB-
60025	3908	17	and	and	CC
60025	3908	18	when	when	WRB
60025	3908	19	it	-PRON-	PRP
60025	3908	20	is	be	VBZ
60025	3908	21	a	a	DT
60025	3908	22	very	very	RB
60025	3908	23	stiff	stiff	JJ
60025	3908	24	froth	froth	NN
60025	3908	25	,	,	,
60025	3908	26	stir	stir	VB
60025	3908	27	it	-PRON-	PRP
60025	3908	28	gradually	gradually	RB
60025	3908	29	into	into	IN
60025	3908	30	the	the	DT
60025	3908	31	water	water	NN
60025	3908	32	.	.	.
60025	3909	1	Then	then	RB
60025	3909	2	mix	mix	VB
60025	3909	3	with	with	IN
60025	3909	4	it	-PRON-	PRP
60025	3909	5	the	the	DT
60025	3909	6	pine	pine	NN
60025	3909	7	-	-	HYPH
60025	3909	8	apple	apple	NN
60025	3909	9	and	and	CC
60025	3909	10	sugar	sugar	NN
60025	3909	11	,	,	,
60025	3909	12	and	and	CC
60025	3909	13	put	put	VBD
60025	3909	14	the	the	DT
60025	3909	15	whole	whole	NN
60025	3909	16	into	into	IN
60025	3909	17	a	a	DT
60025	3909	18	preserving	preserving	JJ
60025	3909	19	kettle	kettle	NN
60025	3909	20	.	.	.
60025	3910	1	Boil	Boil	NNP
60025	3910	2	and	and	CC
60025	3910	3	skim	skim	VB
60025	3910	4	it	-PRON-	PRP
60025	3910	5	well	well	RB
60025	3910	6	,	,	,
60025	3910	7	till	till	IN
60025	3910	8	the	the	DT
60025	3910	9	pine	pine	NN
60025	3910	10	-	-	HYPH
60025	3910	11	apple	apple	NN
60025	3910	12	is	be	VBZ
60025	3910	13	tender	tender	JJ
60025	3910	14	and	and	CC
60025	3910	15	bright	bright	JJ
60025	3910	16	all	all	DT
60025	3910	17	through	through	RB
60025	3910	18	.	.	.
60025	3911	1	Then	then	RB
60025	3911	2	take	take	VB
60025	3911	3	it	-PRON-	PRP
60025	3911	4	out	out	RP
60025	3911	5	,	,	,
60025	3911	6	and	and	CC
60025	3911	7	when	when	WRB
60025	3911	8	cold	cold	JJ
60025	3911	9	,	,	,
60025	3911	10	put	put	VBD
60025	3911	11	it	-PRON-	PRP
60025	3911	12	up	up	RP
60025	3911	13	in	in	IN
60025	3911	14	wide	wide	JJ
60025	3911	15	-	-	HYPH
60025	3911	16	mouthed	mouthed	JJ
60025	3911	17	glass	glass	NN
60025	3911	18	jars	jar	NNS
60025	3911	19	,	,	,
60025	3911	20	or	or	CC
60025	3911	21	in	in	IN
60025	3911	22	large	large	JJ
60025	3911	23	tumblers	tumbler	NNS
60025	3911	24	.	.	.
60025	3912	1	TO	to	IN
60025	3912	2	PREPARE	PREPARE	NNP
60025	3912	3	FRESH	FRESH	NNP
60025	3912	4	PINE	PINE	NNP
60025	3912	5	-	-	HYPH
60025	3912	6	APPLES.--Cut	apples.--cut	NN
60025	3912	7	off	off	IN
60025	3912	8	the	the	DT
60025	3912	9	top	top	JJ
60025	3912	10	and	and	CC
60025	3912	11	bottom	bottom	NN
60025	3912	12	and	and	CC
60025	3912	13	pare	pare	VB
60025	3912	14	off	off	RP
60025	3912	15	the	the	DT
60025	3912	16	rind	rind	NN
60025	3912	17	.	.	.
60025	3913	1	Then	then	RB
60025	3913	2	cut	cut	VB
60025	3913	3	the	the	DT
60025	3913	4	pine	pine	NN
60025	3913	5	-	-	HYPH
60025	3913	6	apples	apple	NNS
60025	3913	7	in	in	IN
60025	3913	8	round	round	JJ
60025	3913	9	slices	slice	NNS
60025	3913	10	half	half	PDT
60025	3913	11	an	an	DT
60025	3913	12	inch	inch	NN
60025	3913	13	thick	thick	JJ
60025	3913	14	,	,	,
60025	3913	15	and	and	CC
60025	3913	16	put	put	VBD
60025	3913	17	them	-PRON-	PRP
60025	3913	18	into	into	IN
60025	3913	19	a	a	DT
60025	3913	20	deep	deep	JJ
60025	3913	21	dish	dish	NN
60025	3913	22	,	,	,
60025	3913	23	sprinkling	sprinkle	VBG
60025	3913	24	every	every	DT
60025	3913	25	slice	slice	NN
60025	3913	26	with	with	IN
60025	3913	27	powdered	powdered	JJ
60025	3913	28	loaf	loaf	NN
60025	3913	29	-	-	HYPH
60025	3913	30	sugar	sugar	NN
60025	3913	31	.	.	.
60025	3914	1	Cover	cover	VB
60025	3914	2	them	-PRON-	PRP
60025	3914	3	,	,	,
60025	3914	4	and	and	CC
60025	3914	5	let	let	VB
60025	3914	6	them	-PRON-	PRP
60025	3914	7	lie	lie	VB
60025	3914	8	in	in	IN
60025	3914	9	the	the	DT
60025	3914	10	sugar	sugar	NN
60025	3914	11	for	for	IN
60025	3914	12	an	an	DT
60025	3914	13	hour	hour	NN
60025	3914	14	or	or	CC
60025	3914	15	two	two	CD
60025	3914	16	,	,	,
60025	3914	17	before	before	IN
60025	3914	18	they	-PRON-	PRP
60025	3914	19	are	be	VBP
60025	3914	20	to	to	TO
60025	3914	21	be	be	VB
60025	3914	22	eaten	eat	VBN
60025	3914	23	.	.	.
60025	3915	1	PRESERVED	PRESERVED	NNP
60025	3915	2	LEMONS.--Take	lemons.--take	VBP
60025	3915	3	large	large	JJ
60025	3915	4	fine	fine	JJ
60025	3915	5	ripe	ripe	JJ
60025	3915	6	lemons	lemon	NNS
60025	3915	7	,	,	,
60025	3915	8	that	that	WDT
60025	3915	9	have	have	VBP
60025	3915	10	no	no	DT
60025	3915	11	blemishes	blemish	NNS
60025	3915	12	.	.	.
60025	3916	1	Choose	choose	VB
60025	3916	2	those	those	DT
60025	3916	3	with	with	IN
60025	3916	4	thin	thin	JJ
60025	3916	5	,	,	,
60025	3916	6	smooth	smooth	JJ
60025	3916	7	rinds	rind	NNS
60025	3916	8	.	.	.
60025	3917	1	With	with	IN
60025	3917	2	a	a	DT
60025	3917	3	sharp	sharp	JJ
60025	3917	4	knife	knife	NN
60025	3917	5	scoop	scoop	NN
60025	3917	6	a	a	DT
60025	3917	7	hole	hole	NN
60025	3917	8	in	in	IN
60025	3917	9	the	the	DT
60025	3917	10	stalk	stalk	NN
60025	3917	11	end	end	NN
60025	3917	12	of	of	IN
60025	3917	13	each	each	DT
60025	3917	14	,	,	,
60025	3917	15	large	large	JJ
60025	3917	16	enough	enough	RB
60025	3917	17	to	to	TO
60025	3917	18	admit	admit	VB
60025	3917	19	the	the	DT
60025	3917	20	handle	handle	NN
60025	3917	21	of	of	IN
60025	3917	22	a	a	DT
60025	3917	23	tea	tea	NN
60025	3917	24	-	-	HYPH
60025	3917	25	spoon	spoon	NN
60025	3917	26	.	.	.
60025	3918	1	This	this	DT
60025	3918	2	hole	hole	NN
60025	3918	3	is	be	VBZ
60025	3918	4	to	to	TO
60025	3918	5	enable	enable	VB
60025	3918	6	the	the	DT
60025	3918	7	syrup	syrup	NN
60025	3918	8	to	to	TO
60025	3918	9	penetrate	penetrate	VB
60025	3918	10	the	the	DT
60025	3918	11	inside	inside	NN
60025	3918	12	of	of	IN
60025	3918	13	the	the	DT
60025	3918	14	lemons	lemon	NNS
60025	3918	15	.	.	.
60025	3919	1	Put	put	VB
60025	3919	2	them	-PRON-	PRP
60025	3919	3	into	into	IN
60025	3919	4	a	a	DT
60025	3919	5	preserving	preserving	JJ
60025	3919	6	kettle	kettle	NN
60025	3919	7	with	with	IN
60025	3919	8	clear	clear	JJ
60025	3919	9	water	water	NN
60025	3919	10	,	,	,
60025	3919	11	and	and	CC
60025	3919	12	boil	boil	VB
60025	3919	13	them	-PRON-	PRP
60025	3919	14	gently	gently	RB
60025	3919	15	till	till	IN
60025	3919	16	you	-PRON-	PRP
60025	3919	17	find	find	VBP
60025	3919	18	them	-PRON-	PRP
60025	3919	19	tender	tender	RB
60025	3919	20	,	,	,
60025	3919	21	keeping	keep	VBG
60025	3919	22	the	the	DT
60025	3919	23	kettle	kettle	NN
60025	3919	24	uncovered	uncover	VBN
60025	3919	25	.	.	.
60025	3920	1	Then	then	RB
60025	3920	2	take	take	VB
60025	3920	3	them	-PRON-	PRP
60025	3920	4	out	out	RP
60025	3920	5	,	,	,
60025	3920	6	drain	drain	VB
60025	3920	7	,	,	,
60025	3920	8	and	and	CC
60025	3920	9	cool	cool	VB
60025	3920	10	them	-PRON-	PRP
60025	3920	11	,	,	,
60025	3920	12	and	and	CC
60025	3920	13	put	put	VBD
60025	3920	14	them	-PRON-	PRP
60025	3920	15	into	into	IN
60025	3920	16	a	a	DT
60025	3920	17	small	small	JJ
60025	3920	18	tub	tub	NN
60025	3920	19	.	.	.
60025	3921	1	Prepare	prepare	VB
60025	3921	2	a	a	DT
60025	3921	3	thin	thin	JJ
60025	3921	4	syrup	syrup	NN
60025	3921	5	of	of	IN
60025	3921	6	a	a	DT
60025	3921	7	pound	pound	NN
60025	3921	8	of	of	IN
60025	3921	9	loaf	loaf	NN
60025	3921	10	-	-	HYPH
60025	3921	11	sugar	sugar	NN
60025	3921	12	to	to	IN
60025	3921	13	a	a	DT
60025	3921	14	quart	quart	NN
60025	3921	15	of	of	IN
60025	3921	16	water	water	NN
60025	3921	17	.	.	.
60025	3922	1	When	when	WRB
60025	3922	2	you	-PRON-	PRP
60025	3922	3	have	have	VBP
60025	3922	4	boiled	boil	VBN
60025	3922	5	and	and	CC
60025	3922	6	skimmed	skim	VBN
60025	3922	7	it	-PRON-	PRP
60025	3922	8	,	,	,
60025	3922	9	pour	pour	VB
60025	3922	10	it	-PRON-	PRP
60025	3922	11	over	over	IN
60025	3922	12	the	the	DT
60025	3922	13	lemons	lemon	NNS
60025	3922	14	and	and	CC
60025	3922	15	cover	cover	VB
60025	3922	16	them	-PRON-	PRP
60025	3922	17	.	.	.
60025	3923	1	Let	let	VB
60025	3923	2	them	-PRON-	PRP
60025	3923	3	stand	stand	VB
60025	3923	4	in	in	IN
60025	3923	5	the	the	DT
60025	3923	6	syrup	syrup	NN
60025	3923	7	till	till	IN
60025	3923	8	next	next	JJ
60025	3923	9	day	day	NN
60025	3923	10	.	.	.
60025	3924	1	Then	then	RB
60025	3924	2	pour	pour	VB
60025	3924	3	the	the	DT
60025	3924	4	syrup	syrup	NN
60025	3924	5	from	from	IN
60025	3924	6	the	the	DT
60025	3924	7	lemons	lemon	NNS
60025	3924	8	,	,	,
60025	3924	9	and	and	CC
60025	3924	10	spread	spread	VBD
60025	3924	11	them	-PRON-	PRP
60025	3924	12	on	on	IN
60025	3924	13	a	a	DT
60025	3924	14	large	large	JJ
60025	3924	15	dish	dish	NN
60025	3924	16	.	.	.
60025	3925	1	Boil	Boil	NNP
60025	3925	2	it	-PRON-	PRP
60025	3925	3	a	a	DT
60025	3925	4	quarter	quarter	NN
60025	3925	5	of	of	IN
60025	3925	6	an	an	DT
60025	3925	7	hour	hour	NN
60025	3925	8	,	,	,
60025	3925	9	and	and	CC
60025	3925	10	pour	pour	VB
60025	3925	11	it	-PRON-	PRP
60025	3925	12	over	over	IN
60025	3925	13	them	-PRON-	PRP
60025	3925	14	again	again	RB
60025	3925	15	,	,	,
60025	3925	16	having	have	VBG
60025	3925	17	first	first	RB
60025	3925	18	returned	return	VBN
60025	3925	19	them	-PRON-	PRP
60025	3925	20	to	to	IN
60025	3925	21	the	the	DT
60025	3925	22	tub	tub	NN
60025	3925	23	.	.	.
60025	3926	1	Cover	cover	VB
60025	3926	2	them	-PRON-	PRP
60025	3926	3	,	,	,
60025	3926	4	and	and	CC
60025	3926	5	let	let	VB
60025	3926	6	them	-PRON-	PRP
60025	3926	7	again	again	RB
60025	3926	8	stand	stand	VB
60025	3926	9	till	till	IN
60025	3926	10	next	next	JJ
60025	3926	11	day	day	NN
60025	3926	12	,	,	,
60025	3926	13	when	when	WRB
60025	3926	14	you	-PRON-	PRP
60025	3926	15	must	must	MD
60025	3926	16	again	again	RB
60025	3926	17	boil	boil	VB
60025	3926	18	the	the	DT
60025	3926	19	syrup	syrup	NN
60025	3926	20	and	and	CC
60025	3926	21	pour	pour	VB
60025	3926	22	it	-PRON-	PRP
60025	3926	23	over	over	IN
60025	3926	24	them	-PRON-	PRP
60025	3926	25	.	.	.
60025	3927	1	Repeat	repeat	VB
60025	3927	2	this	this	DT
60025	3927	3	process	process	NN
60025	3927	4	every	every	DT
60025	3927	5	day	day	NN
60025	3927	6	till	till	IN
60025	3927	7	you	-PRON-	PRP
60025	3927	8	find	find	VBP
60025	3927	9	that	that	IN
60025	3927	10	the	the	DT
60025	3927	11	lemons	lemon	NNS
60025	3927	12	are	be	VBP
60025	3927	13	quite	quite	RB
60025	3927	14	clear	clear	JJ
60025	3927	15	,	,	,
60025	3927	16	and	and	CC
60025	3927	17	that	that	IN
60025	3927	18	the	the	DT
60025	3927	19	syrup	syrup	NN
60025	3927	20	has	have	VBZ
60025	3927	21	penetrated	penetrate	VBN
60025	3927	22	them	-PRON-	PRP
60025	3927	23	thoroughly	thoroughly	RB
60025	3927	24	.	.	.
60025	3928	1	If	if	IN
60025	3928	2	you	-PRON-	PRP
60025	3928	3	find	find	VBP
60025	3928	4	the	the	DT
60025	3928	5	syrup	syrup	NN
60025	3928	6	becoming	become	VBG
60025	3928	7	too	too	RB
60025	3928	8	weak	weak	JJ
60025	3928	9	,	,	,
60025	3928	10	add	add	VB
60025	3928	11	a	a	DT
60025	3928	12	little	little	RB
60025	3928	13	more	more	JJR
60025	3928	14	sugar	sugar	NN
60025	3928	15	to	to	IN
60025	3928	16	it	-PRON-	PRP
60025	3928	17	.	.	.
60025	3929	1	Finally	finally	RB
60025	3929	2	,	,	,
60025	3929	3	make	make	VB
60025	3929	4	a	a	DT
60025	3929	5	strong	strong	JJ
60025	3929	6	syrup	syrup	NN
60025	3929	7	in	in	IN
60025	3929	8	the	the	DT
60025	3929	9	proportion	proportion	NN
60025	3929	10	of	of	IN
60025	3929	11	half	half	PDT
60025	3929	12	a	a	DT
60025	3929	13	pint	pint	NN
60025	3929	14	of	of	IN
60025	3929	15	water	water	NN
60025	3929	16	to	to	IN
60025	3929	17	a	a	DT
60025	3929	18	pound	pound	NN
60025	3929	19	of	of	IN
60025	3929	20	sugar	sugar	NN
60025	3929	21	,	,	,
60025	3929	22	adding	add	VBG
60025	3929	23	a	a	DT
60025	3929	24	jill	jill	NN
60025	3929	25	of	of	IN
60025	3929	26	raw	raw	JJ
60025	3929	27	lemon	lemon	NN
60025	3929	28	-	-	HYPH
60025	3929	29	juice	juice	NN
60025	3929	30	squeezed	squeeze	VBN
60025	3929	31	from	from	IN
60025	3929	32	fresh	fresh	JJ
60025	3929	33	lemons	lemon	NNS
60025	3929	34	,	,	,
60025	3929	35	and	and	CC
60025	3929	36	allowing	allow	VBG
60025	3929	37	to	to	IN
60025	3929	38	every	every	DT
60025	3929	39	two	two	CD
60025	3929	40	pounds	pound	NNS
60025	3929	41	of	of	IN
60025	3929	42	sugar	sugar	NN
60025	3929	43	the	the	DT
60025	3929	44	beaten	beat	VBN
60025	3929	45	white	white	JJ
60025	3929	46	of	of	IN
60025	3929	47	an	an	DT
60025	3929	48	egg	egg	NN
60025	3929	49	.	.	.
60025	3930	1	Mix	mix	VB
60025	3930	2	all	all	DT
60025	3930	3	well	well	RB
60025	3930	4	together	together	RB
60025	3930	5	in	in	IN
60025	3930	6	the	the	DT
60025	3930	7	kettle	kettle	NN
60025	3930	8	.	.	.
60025	3931	1	Boil	Boil	NNP
60025	3931	2	and	and	CC
60025	3931	3	skim	skim	VB
60025	3931	4	it	-PRON-	PRP
60025	3931	5	,	,	,
60025	3931	6	and	and	CC
60025	3931	7	when	when	WRB
60025	3931	8	the	the	DT
60025	3931	9	scum	scum	NN
60025	3931	10	ceases	cease	VBZ
60025	3931	11	to	to	TO
60025	3931	12	rise	rise	VB
60025	3931	13	,	,	,
60025	3931	14	pour	pour	VB
60025	3931	15	the	the	DT
60025	3931	16	syrup	syrup	NN
60025	3931	17	boiling	boil	VBG
60025	3931	18	hot	hot	JJ
60025	3931	19	over	over	IN
60025	3931	20	the	the	DT
60025	3931	21	lemons	lemon	NNS
60025	3931	22	;	;	:
60025	3931	23	and	and	CC
60025	3931	24	covering	cover	VBG
60025	3931	25	them	-PRON-	PRP
60025	3931	26	closely	closely	RB
60025	3931	27	,	,	,
60025	3931	28	let	let	VB
60025	3931	29	them	-PRON-	PRP
60025	3931	30	stand	stand	VB
60025	3931	31	undisturbed	undisturbed	JJ
60025	3931	32	for	for	IN
60025	3931	33	four	four	CD
60025	3931	34	days	day	NNS
60025	3931	35	.	.	.
60025	3932	1	Then	then	RB
60025	3932	2	look	look	VB
60025	3932	3	at	at	IN
60025	3932	4	them	-PRON-	PRP
60025	3932	5	,	,	,
60025	3932	6	and	and	CC
60025	3932	7	if	if	IN
60025	3932	8	you	-PRON-	PRP
60025	3932	9	find	find	VBP
60025	3932	10	that	that	IN
60025	3932	11	they	-PRON-	PRP
60025	3932	12	have	have	VBP
60025	3932	13	not	not	RB
60025	3932	14	sucked	suck	VBN
60025	3932	15	in	in	IN
60025	3932	16	enough	enough	JJ
60025	3932	17	of	of	IN
60025	3932	18	the	the	DT
60025	3932	19	syrup	syrup	NN
60025	3932	20	to	to	TO
60025	3932	21	make	make	VB
60025	3932	22	the	the	DT
60025	3932	23	inside	inside	JJ
60025	3932	24	very	very	RB
60025	3932	25	sweet	sweet	JJ
60025	3932	26	,	,	,
60025	3932	27	boil	boil	VB
60025	3932	28	them	-PRON-	PRP
60025	3932	29	gently	gently	RB
60025	3932	30	in	in	IN
60025	3932	31	the	the	DT
60025	3932	32	syrup	syrup	NN
60025	3932	33	for	for	IN
60025	3932	34	a	a	DT
60025	3932	35	quarter	quarter	NN
60025	3932	36	of	of	IN
60025	3932	37	an	an	DT
60025	3932	38	hour	hour	NN
60025	3932	39	.	.	.
60025	3933	1	When	when	WRB
60025	3933	2	they	-PRON-	PRP
60025	3933	3	are	be	VBP
60025	3933	4	cold	cold	JJ
60025	3933	5	,	,	,
60025	3933	6	put	put	VB
60025	3933	7	them	-PRON-	PRP
60025	3933	8	up	up	RP
60025	3933	9	in	in	IN
60025	3933	10	glass	glass	NN
60025	3933	11	jars	jar	NNS
60025	3933	12	.	.	.
60025	3934	1	You	-PRON-	PRP
60025	3934	2	may	may	MD
60025	3934	3	green	green	VB
60025	3934	4	lemons	lemon	NNS
60025	3934	5	by	by	IN
60025	3934	6	burying	bury	VBG
60025	3934	7	them	-PRON-	PRP
60025	3934	8	in	in	IN
60025	3934	9	a	a	DT
60025	3934	10	kettle	kettle	NN
60025	3934	11	of	of	IN
60025	3934	12	vine	vine	NN
60025	3934	13	leaves	leave	VBZ
60025	3934	14	when	when	WRB
60025	3934	15	you	-PRON-	PRP
60025	3934	16	give	give	VBP
60025	3934	17	them	-PRON-	PRP
60025	3934	18	the	the	DT
60025	3934	19	first	first	JJ
60025	3934	20	boiling	boiling	NN
60025	3934	21	in	in	IN
60025	3934	22	the	the	DT
60025	3934	23	clear	clear	JJ
60025	3934	24	water	water	NN
60025	3934	25	.	.	.
60025	3935	1	Limes	lime	NNS
60025	3935	2	may	may	MD
60025	3935	3	be	be	VB
60025	3935	4	preserved	preserve	VBN
60025	3935	5	by	by	IN
60025	3935	6	this	this	DT
60025	3935	7	receipt	receipt	NN
60025	3935	8	;	;	:
60025	3935	9	also	also	RB
60025	3935	10	oranges	orange	VBZ
60025	3935	11	.	.	.
60025	3936	1	To	to	TO
60025	3936	2	prepare	prepare	VB
60025	3936	3	fresh	fresh	JJ
60025	3936	4	oranges	orange	NNS
60025	3936	5	for	for	IN
60025	3936	6	eating	eating	NN
60025	3936	7	,	,	,
60025	3936	8	peel	peel	VB
60025	3936	9	and	and	CC
60025	3936	10	cut	cut	VB
60025	3936	11	them	-PRON-	PRP
60025	3936	12	in	in	IN
60025	3936	13	round	round	JJ
60025	3936	14	slices	slice	NNS
60025	3936	15	and	and	CC
60025	3936	16	remove	remove	VB
60025	3936	17	the	the	DT
60025	3936	18	seeds	seed	NNS
60025	3936	19	.	.	.
60025	3937	1	Strew	Strew	VBD
60025	3937	2	powdered	powder	VBN
60025	3937	3	loaf	loaf	NN
60025	3937	4	-	-	:
60025	3937	5	sugar	sugar	NN
60025	3937	6	over	over	IN
60025	3937	7	them	-PRON-	PRP
60025	3937	8	.	.	.
60025	3938	1	Cover	cover	VB
60025	3938	2	them	-PRON-	PRP
60025	3938	3	and	and	CC
60025	3938	4	let	let	VB
60025	3938	5	them	-PRON-	PRP
60025	3938	6	stand	stand	VB
60025	3938	7	an	an	DT
60025	3938	8	hour	hour	NN
60025	3938	9	before	before	IN
60025	3938	10	they	-PRON-	PRP
60025	3938	11	are	be	VBP
60025	3938	12	eaten	eat	VBN
60025	3938	13	.	.	.
60025	3939	1	ORANGE	ORANGE	NNP
60025	3939	2	MARMALADE.--Take	MARMALADE.--Take	NNP
60025	3939	3	fine	fine	RB
60025	3939	4	large	large	JJ
60025	3939	5	ripe	ripe	JJ
60025	3939	6	oranges	orange	NNS
60025	3939	7	,	,	,
60025	3939	8	with	with	IN
60025	3939	9	thin	thin	JJ
60025	3939	10	deep	deep	JJ
60025	3939	11	-	-	HYPH
60025	3939	12	coloured	coloured	JJ
60025	3939	13	skins	skin	NNS
60025	3939	14	.	.	.
60025	3940	1	Weigh	weigh	VB
60025	3940	2	them	-PRON-	PRP
60025	3940	3	,	,	,
60025	3940	4	and	and	CC
60025	3940	5	allow	allow	VB
60025	3940	6	to	to	IN
60025	3940	7	each	each	DT
60025	3940	8	pound	pound	NN
60025	3940	9	of	of	IN
60025	3940	10	oranges	orange	NNS
60025	3940	11	a	a	DT
60025	3940	12	pound	pound	NN
60025	3940	13	of	of	IN
60025	3940	14	loaf	loaf	NN
60025	3940	15	-	-	HYPH
60025	3940	16	sugar	sugar	NN
60025	3940	17	.	.	.
60025	3941	1	Pare	pare	VB
60025	3941	2	off	off	IN
60025	3941	3	the	the	DT
60025	3941	4	yellow	yellow	JJ
60025	3941	5	outside	outside	NN
60025	3941	6	of	of	IN
60025	3941	7	the	the	DT
60025	3941	8	rind	rind	NN
60025	3941	9	from	from	IN
60025	3941	10	half	half	PDT
60025	3941	11	the	the	DT
60025	3941	12	oranges	orange	NNS
60025	3941	13	,	,	,
60025	3941	14	as	as	RB
60025	3941	15	thin	thin	JJ
60025	3941	16	as	as	IN
60025	3941	17	possible	possible	JJ
60025	3941	18	;	;	,
60025	3941	19	and	and	CC
60025	3941	20	putting	put	VBG
60025	3941	21	it	-PRON-	PRP
60025	3941	22	into	into	IN
60025	3941	23	a	a	DT
60025	3941	24	pan	pan	NN
60025	3941	25	with	with	IN
60025	3941	26	plenty	plenty	NN
60025	3941	27	of	of	IN
60025	3941	28	cold	cold	JJ
60025	3941	29	water	water	NN
60025	3941	30	,	,	,
60025	3941	31	cover	cover	VB
60025	3941	32	it	-PRON-	PRP
60025	3941	33	closely	closely	RB
60025	3941	34	(	(	-LRB-
60025	3941	35	placing	place	VBG
60025	3941	36	a	a	DT
60025	3941	37	double	double	JJ
60025	3941	38	cloth	cloth	NN
60025	3941	39	beneath	beneath	IN
60025	3941	40	the	the	DT
60025	3941	41	tin	tin	NN
60025	3941	42	cover	cover	NN
60025	3941	43	)	)	-RRB-
60025	3941	44	to	to	TO
60025	3941	45	keep	keep	VB
60025	3941	46	in	in	IN
60025	3941	47	the	the	DT
60025	3941	48	steam	steam	NN
60025	3941	49	,	,	,
60025	3941	50	and	and	CC
60025	3941	51	boil	boil	VB
60025	3941	52	it	-PRON-	PRP
60025	3941	53	slowly	slowly	RB
60025	3941	54	till	till	IN
60025	3941	55	it	-PRON-	PRP
60025	3941	56	is	be	VBZ
60025	3941	57	so	so	RB
60025	3941	58	soft	soft	JJ
60025	3941	59	that	that	IN
60025	3941	60	the	the	DT
60025	3941	61	head	head	NN
60025	3941	62	of	of	IN
60025	3941	63	a	a	DT
60025	3941	64	pin	pin	NN
60025	3941	65	will	will	MD
60025	3941	66	pierce	pierce	VB
60025	3941	67	it	-PRON-	PRP
60025	3941	68	.	.	.
60025	3942	1	In	in	IN
60025	3942	2	the	the	DT
60025	3942	3	mean	mean	JJ
60025	3942	4	time	time	NN
60025	3942	5	grate	grate	VB
60025	3942	6	the	the	DT
60025	3942	7	rind	rind	NN
60025	3942	8	from	from	IN
60025	3942	9	the	the	DT
60025	3942	10	remaining	remain	VBG
60025	3942	11	oranges	orange	NNS
60025	3942	12	,	,	,
60025	3942	13	and	and	CC
60025	3942	14	put	put	VBD
60025	3942	15	it	-PRON-	PRP
60025	3942	16	aside	aside	RB
60025	3942	17	;	;	:
60025	3942	18	quarter	quarter	NN
60025	3942	19	the	the	DT
60025	3942	20	oranges	orange	NNS
60025	3942	21	,	,	,
60025	3942	22	and	and	CC
60025	3942	23	take	take	VB
60025	3942	24	out	out	RP
60025	3942	25	all	all	PDT
60025	3942	26	the	the	DT
60025	3942	27	pulp	pulp	NN
60025	3942	28	and	and	CC
60025	3942	29	the	the	DT
60025	3942	30	juice	juice	NN
60025	3942	31	;	;	:
60025	3942	32	removing	remove	VBG
60025	3942	33	the	the	DT
60025	3942	34	seeds	seed	NNS
60025	3942	35	and	and	CC
60025	3942	36	core	core	NN
60025	3942	37	.	.	.
60025	3943	1	Put	put	VB
60025	3943	2	the	the	DT
60025	3943	3	sugar	sugar	NN
60025	3943	4	into	into	IN
60025	3943	5	a	a	DT
60025	3943	6	preserving	preserve	VBG
60025	3943	7	kettle	kettle	NN
60025	3943	8	,	,	,
60025	3943	9	with	with	IN
60025	3943	10	a	a	DT
60025	3943	11	half	half	JJ
60025	3943	12	pint	pint	NN
60025	3943	13	of	of	IN
60025	3943	14	clear	clear	JJ
60025	3943	15	water	water	NN
60025	3943	16	to	to	IN
60025	3943	17	each	each	DT
60025	3943	18	pound	pound	NN
60025	3943	19	,	,	,
60025	3943	20	and	and	CC
60025	3943	21	mix	mix	VB
60025	3943	22	it	-PRON-	PRP
60025	3943	23	with	with	IN
60025	3943	24	some	some	DT
60025	3943	25	beaten	beat	VBN
60025	3943	26	white	white	JJ
60025	3943	27	of	of	IN
60025	3943	28	egg	egg	NN
60025	3943	29	,	,	,
60025	3943	30	allowing	allow	VBG
60025	3943	31	one	one	CD
60025	3943	32	white	white	NN
60025	3943	33	of	of	IN
60025	3943	34	egg	egg	NN
60025	3943	35	,	,	,
60025	3943	36	to	to	IN
60025	3943	37	every	every	DT
60025	3943	38	two	two	CD
60025	3943	39	pounds	pound	NNS
60025	3943	40	of	of	IN
60025	3943	41	sugar	sugar	NN
60025	3943	42	.	.	.
60025	3944	1	When	when	WRB
60025	3944	2	the	the	DT
60025	3944	3	sugar	sugar	NN
60025	3944	4	is	be	VBZ
60025	3944	5	all	all	DT
60025	3944	6	dissolved	dissolve	VBN
60025	3944	7	,	,	,
60025	3944	8	put	put	VBD
60025	3944	9	it	-PRON-	PRP
60025	3944	10	on	on	IN
60025	3944	11	the	the	DT
60025	3944	12	fire	fire	NN
60025	3944	13	,	,	,
60025	3944	14	and	and	CC
60025	3944	15	boil	boil	NNP
60025	3944	16	and	and	CC
60025	3944	17	skim	skim	VB
60025	3944	18	it	-PRON-	PRP
60025	3944	19	till	till	IN
60025	3944	20	it	-PRON-	PRP
60025	3944	21	is	be	VBZ
60025	3944	22	quite	quite	RB
60025	3944	23	clear	clear	JJ
60025	3944	24	and	and	CC
60025	3944	25	thick	thick	JJ
60025	3944	26	.	.	.
60025	3945	1	Next	next	RB
60025	3945	2	take	take	VB
60025	3945	3	the	the	DT
60025	3945	4	boiled	boil	VBN
60025	3945	5	parings	paring	NNS
60025	3945	6	,	,	,
60025	3945	7	and	and	CC
60025	3945	8	pound	pound	VB
60025	3945	9	them	-PRON-	PRP
60025	3945	10	to	to	IN
60025	3945	11	a	a	DT
60025	3945	12	paste	paste	NN
60025	3945	13	in	in	IN
60025	3945	14	a	a	DT
60025	3945	15	mortar	mortar	NN
60025	3945	16	;	;	:
60025	3945	17	put	put	VB
60025	3945	18	this	this	DT
60025	3945	19	paste	paste	NN
60025	3945	20	into	into	IN
60025	3945	21	the	the	DT
60025	3945	22	sugar	sugar	NN
60025	3945	23	,	,	,
60025	3945	24	and	and	CC
60025	3945	25	boil	boil	VB
60025	3945	26	and	and	CC
60025	3945	27	stir	stir	VB
60025	3945	28	it	-PRON-	PRP
60025	3945	29	ten	ten	CD
60025	3945	30	minutes	minute	NNS
60025	3945	31	.	.	.
60025	3946	1	Then	then	RB
60025	3946	2	put	put	VB
60025	3946	3	it	-PRON-	PRP
60025	3946	4	in	in	IN
60025	3946	5	the	the	DT
60025	3946	6	pulp	pulp	NN
60025	3946	7	and	and	CC
60025	3946	8	juice	juice	NN
60025	3946	9	of	of	IN
60025	3946	10	the	the	DT
60025	3946	11	oranges	orange	NNS
60025	3946	12	,	,	,
60025	3946	13	and	and	CC
60025	3946	14	the	the	DT
60025	3946	15	grated	grate	VBN
60025	3946	16	rind	rind	NN
60025	3946	17	,	,	,
60025	3946	18	(	(	-LRB-
60025	3946	19	which	which	WDT
60025	3946	20	will	will	MD
60025	3946	21	much	much	RB
60025	3946	22	improve	improve	VB
60025	3946	23	the	the	DT
60025	3946	24	colour	colour	NN
60025	3946	25	,	,	,
60025	3946	26	)	)	-RRB-
60025	3946	27	and	and	CC
60025	3946	28	boil	boil	VB
60025	3946	29	all	all	RB
60025	3946	30	together	together	RB
60025	3946	31	for	for	IN
60025	3946	32	about	about	RB
60025	3946	33	half	half	PDT
60025	3946	34	an	an	DT
60025	3946	35	hour	hour	NN
60025	3946	36	,	,	,
60025	3946	37	till	till	IN
60025	3946	38	it	-PRON-	PRP
60025	3946	39	is	be	VBZ
60025	3946	40	a	a	DT
60025	3946	41	transparent	transparent	JJ
60025	3946	42	mass	mass	NN
60025	3946	43	.	.	.
60025	3947	1	When	when	WRB
60025	3947	2	cold	cold	JJ
60025	3947	3	,	,	,
60025	3947	4	put	put	VBD
60025	3947	5	it	-PRON-	PRP
60025	3947	6	up	up	RP
60025	3947	7	in	in	IN
60025	3947	8	glass	glass	NN
60025	3947	9	jars	jar	NNS
60025	3947	10	,	,	,
60025	3947	11	laying	lay	VBG
60025	3947	12	brandy	brandy	NN
60025	3947	13	paper	paper	NN
60025	3947	14	on	on	IN
60025	3947	15	the	the	DT
60025	3947	16	top	top	NN
60025	3947	17	.	.	.
60025	3948	1	Lemon	Lemon	NNP
60025	3948	2	marmalade	marmalade	NN
60025	3948	3	may	may	MD
60025	3948	4	be	be	VB
60025	3948	5	made	make	VBN
60025	3948	6	in	in	IN
60025	3948	7	a	a	DT
60025	3948	8	similar	similar	JJ
60025	3948	9	manner	manner	NN
60025	3948	10	,	,	,
60025	3948	11	but	but	CC
60025	3948	12	you	-PRON-	PRP
60025	3948	13	must	must	MD
60025	3948	14	allow	allow	VB
60025	3948	15	a	a	DT
60025	3948	16	pound	pound	NN
60025	3948	17	and	and	CC
60025	3948	18	a	a	DT
60025	3948	19	half	half	NN
60025	3948	20	of	of	IN
60025	3948	21	sugar	sugar	NN
60025	3948	22	to	to	IN
60025	3948	23	each	each	DT
60025	3948	24	pound	pound	NN
60025	3948	25	of	of	IN
60025	3948	26	lemons	lemon	NNS
60025	3948	27	.	.	.
60025	3949	1	ORANGE	ORANGE	NNP
60025	3949	2	JELLY.--Take	jelly.--take	VBP
60025	3949	3	twenty	twenty	CD
60025	3949	4	large	large	JJ
60025	3949	5	ripe	ripe	JJ
60025	3949	6	oranges	orange	NNS
60025	3949	7	,	,	,
60025	3949	8	and	and	CC
60025	3949	9	grate	grate	VB
60025	3949	10	the	the	DT
60025	3949	11	yellow	yellow	JJ
60025	3949	12	rind	rind	NN
60025	3949	13	from	from	IN
60025	3949	14	seven	seven	CD
60025	3949	15	of	of	IN
60025	3949	16	them	-PRON-	PRP
60025	3949	17	.	.	.
60025	3950	1	Dissolve	dissolve	VB
60025	3950	2	an	an	DT
60025	3950	3	ounce	ounce	NN
60025	3950	4	of	of	IN
60025	3950	5	isinglass	isinglass	NN
60025	3950	6	in	in	IN
60025	3950	7	as	as	RB
60025	3950	8	much	much	JJ
60025	3950	9	warm	warm	JJ
60025	3950	10	water	water	NN
60025	3950	11	as	as	IN
60025	3950	12	will	will	MD
60025	3950	13	cover	cover	VB
60025	3950	14	it	-PRON-	PRP
60025	3950	15	.	.	.
60025	3951	1	Mix	mix	VB
60025	3951	2	the	the	DT
60025	3951	3	juice	juice	NN
60025	3951	4	with	with	IN
60025	3951	5	a	a	DT
60025	3951	6	pound	pound	NN
60025	3951	7	of	of	IN
60025	3951	8	loaf	loaf	NN
60025	3951	9	-	-	HYPH
60025	3951	10	sugar	sugar	NN
60025	3951	11	broken	break	VBN
60025	3951	12	up	up	RP
60025	3951	13	,	,	,
60025	3951	14	and	and	CC
60025	3951	15	add	add	VB
60025	3951	16	the	the	DT
60025	3951	17	grated	grate	VBN
60025	3951	18	rind	rind	NN
60025	3951	19	and	and	CC
60025	3951	20	the	the	DT
60025	3951	21	isinglass	isinglass	NN
60025	3951	22	.	.	.
60025	3952	1	Put	put	VB
60025	3952	2	it	-PRON-	PRP
60025	3952	3	into	into	IN
60025	3952	4	a	a	DT
60025	3952	5	porcelain	porcelain	NN
60025	3952	6	pan	pan	NN
60025	3952	7	over	over	IN
60025	3952	8	hot	hot	JJ
60025	3952	9	coals	coal	NNS
60025	3952	10	,	,	,
60025	3952	11	and	and	CC
60025	3952	12	stir	stir	VB
60025	3952	13	it	-PRON-	PRP
60025	3952	14	till	till	IN
60025	3952	15	it	-PRON-	PRP
60025	3952	16	boils	boil	VBZ
60025	3952	17	.	.	.
60025	3953	1	Then	then	RB
60025	3953	2	skim	skim	VB
60025	3953	3	it	-PRON-	PRP
60025	3953	4	well	well	RB
60025	3953	5	.	.	.
60025	3954	1	Boil	boil	VB
60025	3954	2	it	-PRON-	PRP
60025	3954	3	ten	ten	CD
60025	3954	4	minutes	minute	NNS
60025	3954	5	,	,	,
60025	3954	6	and	and	CC
60025	3954	7	strain	strain	VB
60025	3954	8	it	-PRON-	PRP
60025	3954	9	(	(	-LRB-
60025	3954	10	but	but	CC
60025	3954	11	do	do	VBP
60025	3954	12	not	not	RB
60025	3954	13	squeeze	squeeze	VB
60025	3954	14	it	-PRON-	PRP
60025	3954	15	)	)	-RRB-
60025	3954	16	through	through	IN
60025	3954	17	a	a	DT
60025	3954	18	jelly	jelly	JJ
60025	3954	19	-	-	HYPH
60025	3954	20	bag	bag	NN
60025	3954	21	till	till	IN
60025	3954	22	it	-PRON-	PRP
60025	3954	23	is	be	VBZ
60025	3954	24	quite	quite	RB
60025	3954	25	clear	clear	JJ
60025	3954	26	.	.	.
60025	3955	1	Put	put	VB
60025	3955	2	it	-PRON-	PRP
60025	3955	3	into	into	IN
60025	3955	4	a	a	DT
60025	3955	5	mould	mould	NN
60025	3955	6	to	to	TO
60025	3955	7	congeal	congeal	VB
60025	3955	8	,	,	,
60025	3955	9	and	and	CC
60025	3955	10	when	when	WRB
60025	3955	11	you	-PRON-	PRP
60025	3955	12	want	want	VBP
60025	3955	13	to	to	TO
60025	3955	14	turn	turn	VB
60025	3955	15	it	-PRON-	PRP
60025	3955	16	out	out	RP
60025	3955	17	dip	dip	NN
60025	3955	18	the	the	DT
60025	3955	19	mould	mould	NN
60025	3955	20	into	into	IN
60025	3955	21	luke	luke	JJ
60025	3955	22	-	-	HYPH
60025	3955	23	warm	warm	JJ
60025	3955	24	water	water	NN
60025	3955	25	.	.	.
60025	3956	1	Or	or	CC
60025	3956	2	you	-PRON-	PRP
60025	3956	3	may	may	MD
60025	3956	4	put	put	VB
60025	3956	5	it	-PRON-	PRP
60025	3956	6	into	into	IN
60025	3956	7	glasses	glass	NNS
60025	3956	8	at	at	IN
60025	3956	9	once	once	RB
60025	3956	10	.	.	.
60025	3957	1	You	-PRON-	PRP
60025	3957	2	must	must	MD
60025	3957	3	have	have	VB
60025	3957	4	a	a	DT
60025	3957	5	pint	pint	NN
60025	3957	6	of	of	IN
60025	3957	7	juice	juice	NN
60025	3957	8	to	to	IN
60025	3957	9	a	a	DT
60025	3957	10	pound	pound	NN
60025	3957	11	of	of	IN
60025	3957	12	sugar	sugar	NN
60025	3957	13	.	.	.
60025	3958	1	A	a	DT
60025	3958	2	few	few	JJ
60025	3958	3	grains	grain	NNS
60025	3958	4	of	of	IN
60025	3958	5	saffron	saffron	NN
60025	3958	6	boiled	boil	VBN
60025	3958	7	with	with	IN
60025	3958	8	the	the	DT
60025	3958	9	jelly	jelly	NNP
60025	3958	10	will	will	MD
60025	3958	11	improve	improve	VB
60025	3958	12	the	the	DT
60025	3958	13	colour	colour	NN
60025	3958	14	without	without	IN
60025	3958	15	affecting	affect	VBG
60025	3958	16	the	the	DT
60025	3958	17	taste	taste	NN
60025	3958	18	.	.	.
60025	3959	1	PRESERVED	PRESERVED	NNP
60025	3959	2	PEACHES	PEACHES	NNP
60025	3959	3	.	.	.
60025	3960	1	Take	take	VB
60025	3960	2	large	large	JJ
60025	3960	3	juicy	juicy	JJ
60025	3960	4	ripe	ripe	JJ
60025	3960	5	peaches	peach	NNS
60025	3960	6	;	;	:
60025	3960	7	free	free	JJ
60025	3960	8	-	-	HYPH
60025	3960	9	stones	stone	NNS
60025	3960	10	are	be	VBP
60025	3960	11	the	the	DT
60025	3960	12	best	good	JJS
60025	3960	13	,	,	,
60025	3960	14	as	as	IN
60025	3960	15	they	-PRON-	PRP
60025	3960	16	have	have	VBP
60025	3960	17	a	a	DT
60025	3960	18	finer	fine	JJR
60025	3960	19	flavour	flavour	NN
60025	3960	20	than	than	IN
60025	3960	21	the	the	DT
60025	3960	22	cling	cling	NN
60025	3960	23	-	-	HYPH
60025	3960	24	stones	stone	NNS
60025	3960	25	,	,	,
60025	3960	26	and	and	CC
60025	3960	27	are	be	VBP
60025	3960	28	much	much	RB
60025	3960	29	more	more	RBR
60025	3960	30	manageable	manageable	JJ
60025	3960	31	both	both	DT
60025	3960	32	to	to	TO
60025	3960	33	preserve	preserve	VB
60025	3960	34	,	,	,
60025	3960	35	and	and	CC
60025	3960	36	to	to	TO
60025	3960	37	eat	eat	VB
60025	3960	38	.	.	.
60025	3961	1	Pare	pare	VB
60025	3961	2	them	-PRON-	PRP
60025	3961	3	,	,	,
60025	3961	4	and	and	CC
60025	3961	5	cut	cut	VBD
60025	3961	6	them	-PRON-	PRP
60025	3961	7	in	in	IN
60025	3961	8	half	half	DT
60025	3961	9	,	,	,
60025	3961	10	or	or	CC
60025	3961	11	in	in	IN
60025	3961	12	quarters	quarter	NNS
60025	3961	13	,	,	,
60025	3961	14	leaving	leave	VBG
60025	3961	15	out	out	RP
60025	3961	16	the	the	DT
60025	3961	17	stones	stone	NNS
60025	3961	18	,	,	,
60025	3961	19	the	the	DT
60025	3961	20	half	half	NN
60025	3961	21	of	of	IN
60025	3961	22	which	which	WDT
60025	3961	23	you	-PRON-	PRP
60025	3961	24	must	must	MD
60025	3961	25	save	save	VB
60025	3961	26	.	.	.
60025	3962	1	To	to	IN
60025	3962	2	every	every	DT
60025	3962	3	pound	pound	NN
60025	3962	4	of	of	IN
60025	3962	5	the	the	DT
60025	3962	6	peaches	peach	NNS
60025	3962	7	allow	allow	VBP
60025	3962	8	a	a	DT
60025	3962	9	pound	pound	NN
60025	3962	10	of	of	IN
60025	3962	11	loaf	loaf	NN
60025	3962	12	-	-	HYPH
60025	3962	13	sugar	sugar	NN
60025	3962	14	.	.	.
60025	3963	1	Powder	powder	VB
60025	3963	2	the	the	DT
60025	3963	3	sugar	sugar	NN
60025	3963	4	,	,	,
60025	3963	5	and	and	CC
60025	3963	6	strew	strew	VBD
60025	3963	7	it	-PRON-	PRP
60025	3963	8	among	among	IN
60025	3963	9	your	-PRON-	PRP$
60025	3963	10	peaches	peach	NNS
60025	3963	11	.	.	.
60025	3964	1	Cover	cover	VB
60025	3964	2	them	-PRON-	PRP
60025	3964	3	and	and	CC
60025	3964	4	let	let	VB
60025	3964	5	them	-PRON-	PRP
60025	3964	6	stand	stand	VB
60025	3964	7	all	all	DT
60025	3964	8	night	night	NN
60025	3964	9	.	.	.
60025	3965	1	Crack	crack	VB
60025	3965	2	half	half	PDT
60025	3965	3	the	the	DT
60025	3965	4	peach	peach	NN
60025	3965	5	-	-	HYPH
60025	3965	6	stones	stone	NNS
60025	3965	7	,	,	,
60025	3965	8	break	break	VB
60025	3965	9	them	-PRON-	PRP
60025	3965	10	up	up	RP
60025	3965	11	,	,	,
60025	3965	12	put	put	VB
60025	3965	13	them	-PRON-	PRP
60025	3965	14	into	into	IN
60025	3965	15	a	a	DT
60025	3965	16	small	small	JJ
60025	3965	17	sauce	sauce	NN
60025	3965	18	-	-	HYPH
60025	3965	19	pan	pan	NN
60025	3965	20	and	and	CC
60025	3965	21	boil	boil	VB
60025	3965	22	them	-PRON-	PRP
60025	3965	23	slowly	slowly	RB
60025	3965	24	in	in	IN
60025	3965	25	as	as	RB
60025	3965	26	much	much	JJ
60025	3965	27	water	water	NN
60025	3965	28	as	as	IN
60025	3965	29	will	will	MD
60025	3965	30	cover	cover	VB
60025	3965	31	them	-PRON-	PRP
60025	3965	32	.	.	.
60025	3966	1	Then	then	RB
60025	3966	2	when	when	WRB
60025	3966	3	the	the	DT
60025	3966	4	water	water	NN
60025	3966	5	is	be	VBZ
60025	3966	6	well	well	RB
60025	3966	7	flavoured	flavour	VBN
60025	3966	8	with	with	IN
60025	3966	9	the	the	DT
60025	3966	10	peach	peach	NN
60025	3966	11	-	-	HYPH
60025	3966	12	kernels	kernel	NNS
60025	3966	13	,	,	,
60025	3966	14	strain	strain	VB
60025	3966	15	them	-PRON-	PRP
60025	3966	16	out	out	RP
60025	3966	17	,	,	,
60025	3966	18	and	and	CC
60025	3966	19	set	set	VBD
60025	3966	20	the	the	DT
60025	3966	21	water	water	NN
60025	3966	22	aside	aside	RB
60025	3966	23	.	.	.
60025	3967	1	Take	take	VB
60025	3967	2	care	care	NN
60025	3967	3	not	not	RB
60025	3967	4	to	to	TO
60025	3967	5	use	use	VB
60025	3967	6	too	too	RB
60025	3967	7	much	much	JJ
60025	3967	8	of	of	IN
60025	3967	9	the	the	DT
60025	3967	10	kernel	kernel	NN
60025	3967	11	-	-	HYPH
60025	3967	12	water	water	NN
60025	3967	13	;	;	:
60025	3967	14	a	a	DT
60025	3967	15	very	very	RB
60025	3967	16	little	little	JJ
60025	3967	17	will	will	MD
60025	3967	18	suffice	suffice	VB
60025	3967	19	.	.	.
60025	3968	1	Put	put	VB
60025	3968	2	the	the	DT
60025	3968	3	peaches	peach	NNS
60025	3968	4	into	into	IN
60025	3968	5	a	a	DT
60025	3968	6	preserving	preserving	JJ
60025	3968	7	kettle	kettle	NN
60025	3968	8	,	,	,
60025	3968	9	and	and	CC
60025	3968	10	boil	boil	VB
60025	3968	11	them	-PRON-	PRP
60025	3968	12	in	in	IN
60025	3968	13	their	-PRON-	PRP$
60025	3968	14	juice	juice	NN
60025	3968	15	over	over	IN
60025	3968	16	a	a	DT
60025	3968	17	quick	quick	JJ
60025	3968	18	fire	fire	NN
60025	3968	19	,	,	,
60025	3968	20	(	(	-LRB-
60025	3968	21	adding	add	VBG
60025	3968	22	the	the	DT
60025	3968	23	kernel	kernel	NN
60025	3968	24	-	-	HYPH
60025	3968	25	water	water	NN
60025	3968	26	,	,	,
60025	3968	27	)	)	-RRB-
60025	3968	28	and	and	CC
60025	3968	29	skimming	skim	VBG
60025	3968	30	them	-PRON-	PRP
60025	3968	31	all	all	PDT
60025	3968	32	the	the	DT
60025	3968	33	time	time	NN
60025	3968	34	.	.	.
60025	3969	1	When	when	WRB
60025	3969	2	they	-PRON-	PRP
60025	3969	3	are	be	VBP
60025	3969	4	quite	quite	RB
60025	3969	5	clear	clear	JJ
60025	3969	6	,	,	,
60025	3969	7	which	which	WDT
60025	3969	8	should	should	MD
60025	3969	9	be	be	VB
60025	3969	10	in	in	IN
60025	3969	11	half	half	PDT
60025	3969	12	an	an	DT
60025	3969	13	hour	hour	NN
60025	3969	14	,	,	,
60025	3969	15	take	take	VB
60025	3969	16	them	-PRON-	PRP
60025	3969	17	off	off	RP
60025	3969	18	,	,	,
60025	3969	19	and	and	CC
60025	3969	20	put	put	VBD
60025	3969	21	them	-PRON-	PRP
60025	3969	22	into	into	IN
60025	3969	23	a	a	DT
60025	3969	24	tureen	tureen	NN
60025	3969	25	.	.	.
60025	3970	1	Boil	boil	VB
60025	3970	2	the	the	DT
60025	3970	3	syrup	syrup	NN
60025	3970	4	five	five	CD
60025	3970	5	minutes	minute	NNS
60025	3970	6	longer	long	RBR
60025	3970	7	,	,	,
60025	3970	8	and	and	CC
60025	3970	9	pour	pour	VB
60025	3970	10	it	-PRON-	PRP
60025	3970	11	hot	hot	JJ
60025	3970	12	over	over	IN
60025	3970	13	the	the	DT
60025	3970	14	peaches	peach	NNS
60025	3970	15	.	.	.
60025	3971	1	When	when	WRB
60025	3971	2	they	-PRON-	PRP
60025	3971	3	are	be	VBP
60025	3971	4	cool	cool	JJ
60025	3971	5	,	,	,
60025	3971	6	put	put	VB
60025	3971	7	them	-PRON-	PRP
60025	3971	8	into	into	IN
60025	3971	9	glass	glass	NN
60025	3971	10	jars	jar	NNS
60025	3971	11	,	,	,
60025	3971	12	and	and	CC
60025	3971	13	tie	tie	VB
60025	3971	14	them	-PRON-	PRP
60025	3971	15	up	up	RP
60025	3971	16	with	with	IN
60025	3971	17	paper	paper	NN
60025	3971	18	dipped	dip	VBN
60025	3971	19	in	in	IN
60025	3971	20	brandy	brandy	NN
60025	3971	21	laid	lay	VBN
60025	3971	22	next	next	RB
60025	3971	23	to	to	IN
60025	3971	24	them	-PRON-	PRP
60025	3971	25	.	.	.
60025	3972	1	Apricots	apricot	NNS
60025	3972	2	,	,	,
60025	3972	3	nectarines	nectarine	NNS
60025	3972	4	,	,	,
60025	3972	5	and	and	CC
60025	3972	6	large	large	JJ
60025	3972	7	plums	plum	NNS
60025	3972	8	may	may	MD
60025	3972	9	be	be	VB
60025	3972	10	preserved	preserve	VBN
60025	3972	11	in	in	IN
60025	3972	12	the	the	DT
60025	3972	13	same	same	JJ
60025	3972	14	manner	manner	NN
60025	3972	15	.	.	.
60025	3973	1	PEACHES	PEACHES	NNP
60025	3973	2	FOR	for	IN
60025	3973	3	COMMON	COMMON	NNP
60025	3973	4	USE.--Take	use.--take	VBP
60025	3973	5	ripe	ripe	JJ
60025	3973	6	free	free	JJ
60025	3973	7	-	-	HYPH
60025	3973	8	stone	stone	NN
60025	3973	9	peaches	peach	NNS
60025	3973	10	;	;	:
60025	3973	11	pare	pare	NNP
60025	3973	12	,	,	,
60025	3973	13	stone	stone	NN
60025	3973	14	,	,	,
60025	3973	15	and	and	CC
60025	3973	16	quarter	quarter	VB
60025	3973	17	them	-PRON-	PRP
60025	3973	18	.	.	.
60025	3974	1	To	to	IN
60025	3974	2	six	six	CD
60025	3974	3	pounds	pound	NNS
60025	3974	4	of	of	IN
60025	3974	5	the	the	DT
60025	3974	6	cut	cut	NN
60025	3974	7	peaches	peach	NNS
60025	3974	8	allow	allow	VBP
60025	3974	9	three	three	CD
60025	3974	10	pounds	pound	NNS
60025	3974	11	of	of	IN
60025	3974	12	the	the	DT
60025	3974	13	best	good	JJS
60025	3974	14	brown	brown	JJ
60025	3974	15	sugar	sugar	NN
60025	3974	16	.	.	.
60025	3975	1	Strew	Strew	VBD
60025	3975	2	the	the	DT
60025	3975	3	sugar	sugar	NN
60025	3975	4	among	among	IN
60025	3975	5	the	the	DT
60025	3975	6	peaches	peach	NNS
60025	3975	7	,	,	,
60025	3975	8	and	and	CC
60025	3975	9	set	set	VBD
60025	3975	10	them	-PRON-	PRP
60025	3975	11	away	away	RB
60025	3975	12	.	.	.
60025	3976	1	Next	next	JJ
60025	3976	2	morning	morning	NN
60025	3976	3	add	add	VB
60025	3976	4	a	a	DT
60025	3976	5	handful	handful	NN
60025	3976	6	of	of	IN
60025	3976	7	the	the	DT
60025	3976	8	kernels	kernel	NNS
60025	3976	9	,	,	,
60025	3976	10	put	put	VBD
60025	3976	11	the	the	DT
60025	3976	12	whole	whole	NN
60025	3976	13	into	into	IN
60025	3976	14	a	a	DT
60025	3976	15	preserving	preserving	JJ
60025	3976	16	kettle	kettle	NN
60025	3976	17	,	,	,
60025	3976	18	and	and	CC
60025	3976	19	boil	boil	VB
60025	3976	20	it	-PRON-	PRP
60025	3976	21	slowly	slowly	RB
60025	3976	22	about	about	IN
60025	3976	23	an	an	DT
60025	3976	24	hour	hour	NN
60025	3976	25	and	and	CC
60025	3976	26	three	three	CD
60025	3976	27	quarters	quarter	NNS
60025	3976	28	,	,	,
60025	3976	29	or	or	CC
60025	3976	30	two	two	CD
60025	3976	31	hours	hour	NNS
60025	3976	32	,	,	,
60025	3976	33	skimming	skim	VBG
60025	3976	34	it	-PRON-	PRP
60025	3976	35	well	well	RB
60025	3976	36	.	.	.
60025	3977	1	When	when	WRB
60025	3977	2	cold	cold	JJ
60025	3977	3	,	,	,
60025	3977	4	put	put	VBD
60025	3977	5	it	-PRON-	PRP
60025	3977	6	up	up	RP
60025	3977	7	in	in	IN
60025	3977	8	jars	jar	NNS
60025	3977	9	,	,	,
60025	3977	10	and	and	CC
60025	3977	11	keep	keep	VB
60025	3977	12	it	-PRON-	PRP
60025	3977	13	for	for	IN
60025	3977	14	pies	pie	NNS
60025	3977	15	,	,	,
60025	3977	16	or	or	CC
60025	3977	17	for	for	IN
60025	3977	18	any	any	DT
60025	3977	19	common	common	JJ
60025	3977	20	purpose	purpose	NN
60025	3977	21	.	.	.
60025	3978	1	BRANDY	BRANDY	NNP
60025	3978	2	PEACHES.--Take	peaches.--take	JJ
60025	3978	3	large	large	JJ
60025	3978	4	white	white	JJ
60025	3978	5	or	or	CC
60025	3978	6	yellow	yellow	JJ
60025	3978	7	free	free	JJ
60025	3978	8	-	-	HYPH
60025	3978	9	stone	stone	NN
60025	3978	10	peaches	peach	NNS
60025	3978	11	,	,	,
60025	3978	12	the	the	DT
60025	3978	13	finest	fine	JJS
60025	3978	14	you	-PRON-	PRP
60025	3978	15	can	can	MD
60025	3978	16	procure	procure	VB
60025	3978	17	.	.	.
60025	3979	1	They	-PRON-	PRP
60025	3979	2	must	must	MD
60025	3979	3	not	not	RB
60025	3979	4	be	be	VB
60025	3979	5	too	too	RB
60025	3979	6	ripe	ripe	JJ
60025	3979	7	.	.	.
60025	3980	1	Rub	rub	VB
60025	3980	2	off	off	RP
60025	3980	3	the	the	DT
60025	3980	4	down	down	NN
60025	3980	5	with	with	IN
60025	3980	6	a	a	DT
60025	3980	7	flannel	flannel	NN
60025	3980	8	,	,	,
60025	3980	9	score	score	VB
60025	3980	10	them	-PRON-	PRP
60025	3980	11	down	down	IN
60025	3980	12	the	the	DT
60025	3980	13	seam	seam	NN
60025	3980	14	with	with	IN
60025	3980	15	a	a	DT
60025	3980	16	large	large	JJ
60025	3980	17	needle	needle	NN
60025	3980	18	,	,	,
60025	3980	19	and	and	CC
60025	3980	20	prick	prick	VBP
60025	3980	21	every	every	DT
60025	3980	22	peach	peach	NN
60025	3980	23	to	to	IN
60025	3980	24	the	the	DT
60025	3980	25	stone	stone	NN
60025	3980	26	in	in	IN
60025	3980	27	several	several	JJ
60025	3980	28	places	place	NNS
60025	3980	29	.	.	.
60025	3981	1	Scald	scald	VB
60025	3981	2	them	-PRON-	PRP
60025	3981	3	with	with	IN
60025	3981	4	boiling	boil	VBG
60025	3981	5	water	water	NN
60025	3981	6	,	,	,
60025	3981	7	and	and	CC
60025	3981	8	let	let	VB
60025	3981	9	them	-PRON-	PRP
60025	3981	10	remain	remain	VB
60025	3981	11	in	in	IN
60025	3981	12	the	the	DT
60025	3981	13	water	water	NN
60025	3981	14	till	till	IN
60025	3981	15	it	-PRON-	PRP
60025	3981	16	becomes	become	VBZ
60025	3981	17	cold	cold	JJ
60025	3981	18	,	,	,
60025	3981	19	keeping	keep	VBG
60025	3981	20	them	-PRON-	PRP
60025	3981	21	well	well	RB
60025	3981	22	covered	cover	VBN
60025	3981	23	.	.	.
60025	3982	1	Repeat	repeat	VB
60025	3982	2	the	the	DT
60025	3982	3	scalding	scald	VBG
60025	3982	4	three	three	CD
60025	3982	5	times	time	NNS
60025	3982	6	:	:	:
60025	3982	7	it	-PRON-	PRP
60025	3982	8	is	be	VBZ
60025	3982	9	to	to	TO
60025	3982	10	make	make	VB
60025	3982	11	them	-PRON-	PRP
60025	3982	12	white	white	JJ
60025	3982	13	.	.	.
60025	3983	1	Then	then	RB
60025	3983	2	wipe	wipe	VB
60025	3983	3	them	-PRON-	PRP
60025	3983	4	,	,	,
60025	3983	5	and	and	CC
60025	3983	6	spread	spread	VBD
60025	3983	7	them	-PRON-	PRP
60025	3983	8	on	on	IN
60025	3983	9	a	a	DT
60025	3983	10	soft	soft	JJ
60025	3983	11	table	table	NN
60025	3983	12	-	-	HYPH
60025	3983	13	cloth	cloth	NN
60025	3983	14	,	,	,
60025	3983	15	covering	cover	VBG
60025	3983	16	them	-PRON-	PRP
60025	3983	17	over	over	RP
60025	3983	18	with	with	IN
60025	3983	19	several	several	JJ
60025	3983	20	folds	fold	NNS
60025	3983	21	.	.	.
60025	3984	1	Let	let	VB
60025	3984	2	them	-PRON-	PRP
60025	3984	3	remain	remain	VB
60025	3984	4	in	in	IN
60025	3984	5	the	the	DT
60025	3984	6	cloth	cloth	NN
60025	3984	7	to	to	TO
60025	3984	8	dry	dry	VB
60025	3984	9	.	.	.
60025	3985	1	Afterwards	afterwards	RB
60025	3985	2	put	put	VB
60025	3985	3	them	-PRON-	PRP
60025	3985	4	into	into	IN
60025	3985	5	a	a	DT
60025	3985	6	tureen	tureen	NN
60025	3985	7	,	,	,
60025	3985	8	or	or	CC
60025	3985	9	a	a	DT
60025	3985	10	large	large	JJ
60025	3985	11	jar	jar	NN
60025	3985	12	,	,	,
60025	3985	13	and	and	CC
60025	3985	14	pour	pour	VB
60025	3985	15	on	on	IN
60025	3985	16	as	as	RB
60025	3985	17	much	much	JJ
60025	3985	18	white	white	JJ
60025	3985	19	French	french	JJ
60025	3985	20	brandy	brandy	NN
60025	3985	21	as	as	IN
60025	3985	22	will	will	MD
60025	3985	23	cover	cover	VB
60025	3985	24	them	-PRON-	PRP
60025	3985	25	well	well	RB
60025	3985	26	.	.	.
60025	3986	1	Carefully	carefully	RB
60025	3986	2	keep	keep	VB
60025	3986	3	the	the	DT
60025	3986	4	air	air	NN
60025	3986	5	from	from	IN
60025	3986	6	them	-PRON-	PRP
60025	3986	7	,	,	,
60025	3986	8	and	and	CC
60025	3986	9	let	let	VB
60025	3986	10	them	-PRON-	PRP
60025	3986	11	remain	remain	VB
60025	3986	12	in	in	IN
60025	3986	13	the	the	DT
60025	3986	14	brandy	brandy	NN
60025	3986	15	for	for	IN
60025	3986	16	a	a	DT
60025	3986	17	week	week	NN
60025	3986	18	.	.	.
60025	3987	1	Then	then	RB
60025	3987	2	make	make	VB
60025	3987	3	a	a	DT
60025	3987	4	syrup	syrup	NN
60025	3987	5	in	in	IN
60025	3987	6	the	the	DT
60025	3987	7	usual	usual	JJ
60025	3987	8	manner	manner	NN
60025	3987	9	,	,	,
60025	3987	10	allowing	allow	VBG
60025	3987	11	to	to	IN
60025	3987	12	each	each	DT
60025	3987	13	pound	pound	NN
60025	3987	14	of	of	IN
60025	3987	15	peaches	peach	NNS
60025	3987	16	a	a	DT
60025	3987	17	pound	pound	NN
60025	3987	18	of	of	IN
60025	3987	19	loaf	loaf	NN
60025	3987	20	-	-	HYPH
60025	3987	21	sugar	sugar	NN
60025	3987	22	and	and	CC
60025	3987	23	half	half	PDT
60025	3987	24	a	a	DT
60025	3987	25	pint	pint	NN
60025	3987	26	of	of	IN
60025	3987	27	water	water	NN
60025	3987	28	mixed	mix	VBN
60025	3987	29	with	with	IN
60025	3987	30	a	a	DT
60025	3987	31	very	very	RB
60025	3987	32	little	little	JJ
60025	3987	33	beaten	beat	VBN
60025	3987	34	white	white	JJ
60025	3987	35	of	of	IN
60025	3987	36	egg	egg	NN
60025	3987	37	;	;	:
60025	3987	38	one	one	CD
60025	3987	39	white	white	NN
60025	3987	40	to	to	IN
60025	3987	41	every	every	DT
60025	3987	42	two	two	CD
60025	3987	43	pounds	pound	NNS
60025	3987	44	of	of	IN
60025	3987	45	sugar	sugar	NN
60025	3987	46	.	.	.
60025	3988	1	When	when	WRB
60025	3988	2	the	the	DT
60025	3988	3	syrup	syrup	NN
60025	3988	4	has	have	VBZ
60025	3988	5	boiled	boil	VBN
60025	3988	6	,	,	,
60025	3988	7	and	and	CC
60025	3988	8	been	be	VBN
60025	3988	9	well	well	RB
60025	3988	10	skimmed	skim	VBN
60025	3988	11	,	,	,
60025	3988	12	put	put	VBN
60025	3988	13	in	in	IN
60025	3988	14	the	the	DT
60025	3988	15	peaches	peach	NNS
60025	3988	16	and	and	CC
60025	3988	17	boil	boil	VB
60025	3988	18	them	-PRON-	PRP
60025	3988	19	slowly	slowly	RB
60025	3988	20	till	till	IN
60025	3988	21	they	-PRON-	PRP
60025	3988	22	look	look	VBP
60025	3988	23	clear	clear	JJ
60025	3988	24	:	:	:
60025	3988	25	but	but	CC
60025	3988	26	do	do	VBP
60025	3988	27	not	not	RB
60025	3988	28	keep	keep	VB
60025	3988	29	them	-PRON-	PRP
60025	3988	30	boiling	boil	VBG
60025	3988	31	more	more	JJR
60025	3988	32	than	than	IN
60025	3988	33	half	half	PDT
60025	3988	34	an	an	DT
60025	3988	35	hour	hour	NN
60025	3988	36	.	.	.
60025	3989	1	Then	then	RB
60025	3989	2	take	take	VB
60025	3989	3	them	-PRON-	PRP
60025	3989	4	out	out	RP
60025	3989	5	,	,	,
60025	3989	6	drain	drain	VB
60025	3989	7	them	-PRON-	PRP
60025	3989	8	,	,	,
60025	3989	9	and	and	CC
60025	3989	10	put	put	VBD
60025	3989	11	them	-PRON-	PRP
60025	3989	12	into	into	IN
60025	3989	13	large	large	JJ
60025	3989	14	glass	glass	NN
60025	3989	15	jars	jar	NNS
60025	3989	16	.	.	.
60025	3990	1	Mix	mix	VB
60025	3990	2	the	the	DT
60025	3990	3	syrup	syrup	NN
60025	3990	4	,	,	,
60025	3990	5	when	when	WRB
60025	3990	6	it	-PRON-	PRP
60025	3990	7	is	be	VBZ
60025	3990	8	cold	cold	JJ
60025	3990	9	,	,	,
60025	3990	10	with	with	IN
60025	3990	11	the	the	DT
60025	3990	12	brandy	brandy	NN
60025	3990	13	in	in	IN
60025	3990	14	which	which	WDT
60025	3990	15	you	-PRON-	PRP
60025	3990	16	had	have	VBD
60025	3990	17	the	the	DT
60025	3990	18	peaches	peach	NNS
60025	3990	19	,	,	,
60025	3990	20	and	and	CC
60025	3990	21	pour	pour	VB
60025	3990	22	it	-PRON-	PRP
60025	3990	23	over	over	IN
60025	3990	24	them	-PRON-	PRP
60025	3990	25	.	.	.
60025	3991	1	Instead	instead	RB
60025	3991	2	of	of	IN
60025	3991	3	scalding	scald	VBG
60025	3991	4	the	the	DT
60025	3991	5	peaches	peach	NNS
60025	3991	6	to	to	TO
60025	3991	7	whiten	whiten	VB
60025	3991	8	them	-PRON-	PRP
60025	3991	9	,	,	,
60025	3991	10	you	-PRON-	PRP
60025	3991	11	may	may	MD
60025	3991	12	lay	lay	VB
60025	3991	13	them	-PRON-	PRP
60025	3991	14	for	for	IN
60025	3991	15	an	an	DT
60025	3991	16	hour	hour	NN
60025	3991	17	in	in	IN
60025	3991	18	sufficient	sufficient	JJ
60025	3991	19	cold	cold	JJ
60025	3991	20	weak	weak	JJ
60025	3991	21	lye	lye	NN
60025	3991	22	to	to	TO
60025	3991	23	cover	cover	VB
60025	3991	24	them	-PRON-	PRP
60025	3991	25	well	well	RB
60025	3991	26	.	.	.
60025	3992	1	Turn	turn	VB
60025	3992	2	them	-PRON-	PRP
60025	3992	3	frequently	frequently	RB
60025	3992	4	while	while	IN
60025	3992	5	in	in	IN
60025	3992	6	the	the	DT
60025	3992	7	lye	lye	NN
60025	3992	8	,	,	,
60025	3992	9	and	and	CC
60025	3992	10	wipe	wipe	VB
60025	3992	11	them	-PRON-	PRP
60025	3992	12	dry	dry	VB
60025	3992	13	afterwards	afterwards	RB
60025	3992	14	.	.	.
60025	3993	1	Pears	pear	NNS
60025	3993	2	and	and	CC
60025	3993	3	apricots	apricot	NNS
60025	3993	4	may	may	MD
60025	3993	5	be	be	VB
60025	3993	6	preserved	preserve	VBN
60025	3993	7	in	in	IN
60025	3993	8	brandy	brandy	NN
60025	3993	9	,	,	,
60025	3993	10	according	accord	VBG
60025	3993	11	to	to	IN
60025	3993	12	the	the	DT
60025	3993	13	above	above	JJ
60025	3993	14	receipt	receipt	NN
60025	3993	15	.	.	.
60025	3994	1	The	the	DT
60025	3994	2	skin	skin	NN
60025	3994	3	of	of	IN
60025	3994	4	the	the	DT
60025	3994	5	pears	pear	NNS
60025	3994	6	should	should	MD
60025	3994	7	be	be	VB
60025	3994	8	taken	take	VBN
60025	3994	9	off	off	RP
60025	3994	10	,	,	,
60025	3994	11	but	but	CC
60025	3994	12	the	the	DT
60025	3994	13	stems	stem	NNS
60025	3994	14	left	leave	VBN
60025	3994	15	on	on	RP
60025	3994	16	.	.	.
60025	3995	1	Large	large	JJ
60025	3995	2	egg	egg	NN
60025	3995	3	plums	plum	NNS
60025	3995	4	may	may	MD
60025	3995	5	be	be	VB
60025	3995	6	preserved	preserve	VBN
60025	3995	7	in	in	IN
60025	3995	8	the	the	DT
60025	3995	9	same	same	JJ
60025	3995	10	manner	manner	NN
60025	3995	11	.	.	.
60025	3996	1	Another	another	DT
60025	3996	2	way	way	NN
60025	3996	3	of	of	IN
60025	3996	4	preparing	prepare	VBG
60025	3996	5	brandy	brandy	NN
60025	3996	6	peaches	peach	NNS
60025	3996	7	is	be	VBZ
60025	3996	8	,	,	,
60025	3996	9	after	after	IN
60025	3996	10	rubbing	rub	VBG
60025	3996	11	off	off	RP
60025	3996	12	the	the	DT
60025	3996	13	down	down	NN
60025	3996	14	and	and	CC
60025	3996	15	pricking	prick	VBG
60025	3996	16	them	-PRON-	PRP
60025	3996	17	,	,	,
60025	3996	18	to	to	TO
60025	3996	19	put	put	VB
60025	3996	20	them	-PRON-	PRP
60025	3996	21	into	into	IN
60025	3996	22	a	a	DT
60025	3996	23	preserving	preserving	JJ
60025	3996	24	kettle	kettle	NN
60025	3996	25	with	with	IN
60025	3996	26	cold	cold	JJ
60025	3996	27	water	water	NN
60025	3996	28	,	,	,
60025	3996	29	and	and	CC
60025	3996	30	simmer	simmer	VB
60025	3996	31	them	-PRON-	PRP
60025	3996	32	slowly	slowly	RB
60025	3996	33	till	till	IN
60025	3996	34	they	-PRON-	PRP
60025	3996	35	become	become	VBP
60025	3996	36	hot	hot	JJ
60025	3996	37	all	all	RB
60025	3996	38	through	through	RB
60025	3996	39	;	;	:
60025	3996	40	but	but	CC
60025	3996	41	they	-PRON-	PRP
60025	3996	42	must	must	MD
60025	3996	43	not	not	RB
60025	3996	44	be	be	VB
60025	3996	45	allowed	allow	VBN
60025	3996	46	to	to	TO
60025	3996	47	boil	boil	VB
60025	3996	48	.	.	.
60025	3997	1	Then	then	RB
60025	3997	2	dry	dry	VB
60025	3997	3	them	-PRON-	PRP
60025	3997	4	in	in	IN
60025	3997	5	a	a	DT
60025	3997	6	cloth	cloth	NN
60025	3997	7	,	,	,
60025	3997	8	and	and	CC
60025	3997	9	let	let	VB
60025	3997	10	them	-PRON-	PRP
60025	3997	11	lie	lie	VB
60025	3997	12	till	till	IN
60025	3997	13	they	-PRON-	PRP
60025	3997	14	are	be	VBP
60025	3997	15	cold	cold	JJ
60025	3997	16	,	,	,
60025	3997	17	covering	cover	VBG
60025	3997	18	them	-PRON-	PRP
60025	3997	19	closely	closely	RB
60025	3997	20	from	from	IN
60025	3997	21	the	the	DT
60025	3997	22	air	air	NN
60025	3997	23	.	.	.
60025	3998	1	Dissolve	dissolve	JJ
60025	3998	2	loaf	loaf	NN
60025	3998	3	-	-	HYPH
60025	3998	4	sugar	sugar	NN
60025	3998	5	in	in	IN
60025	3998	6	the	the	DT
60025	3998	7	best	good	JJS
60025	3998	8	white	white	JJ
60025	3998	9	brandy	brandy	NN
60025	3998	10	,	,	,
60025	3998	11	(	(	-LRB-
60025	3998	12	a	a	DT
60025	3998	13	pound	pound	NN
60025	3998	14	of	of	IN
60025	3998	15	sugar	sugar	NN
60025	3998	16	to	to	IN
60025	3998	17	a	a	DT
60025	3998	18	quart	quart	NN
60025	3998	19	of	of	IN
60025	3998	20	brandy	brandy	NN
60025	3998	21	.	.	.
60025	3998	22	)	)	-RRB-
60025	3999	1	and	and	CC
60025	3999	2	having	have	VBG
60025	3999	3	put	put	VBN
60025	3999	4	the	the	DT
60025	3999	5	peaches	peach	NNS
60025	3999	6	into	into	IN
60025	3999	7	large	large	JJ
60025	3999	8	glass	glass	NN
60025	3999	9	jars	jar	NNS
60025	3999	10	,	,	,
60025	3999	11	pour	pour	VB
60025	3999	12	the	the	DT
60025	3999	13	brandy	brandy	NN
60025	3999	14	and	and	CC
60025	3999	15	sugar	sugar	NN
60025	3999	16	over	over	IN
60025	3999	17	them	-PRON-	PRP
60025	3999	18	(	(	-LRB-
60025	3999	19	without	without	IN
60025	3999	20	boiling	boil	VBG
60025	3999	21	)	)	-RRB-
60025	3999	22	and	and	CC
60025	3999	23	cover	cover	VB
60025	3999	24	the	the	DT
60025	3999	25	jars	jar	NNS
60025	3999	26	well	well	RB
60025	3999	27	with	with	IN
60025	3999	28	leather	leather	NN
60025	3999	29	.	.	.
60025	4000	1	Pears	pear	NNS
60025	4000	2	,	,	,
60025	4000	3	apricots	apricot	NNS
60025	4000	4	,	,	,
60025	4000	5	and	and	CC
60025	4000	6	egg	egg	NN
60025	4000	7	plums	plum	NNS
60025	4000	8	may	may	MD
60025	4000	9	also	also	RB
60025	4000	10	be	be	VB
60025	4000	11	done	do	VBN
60025	4000	12	in	in	IN
60025	4000	13	this	this	DT
60025	4000	14	manner	manner	NN
60025	4000	15	.	.	.
60025	4001	1	PEACH	PEACH	NNP
60025	4001	2	MARMALADE.--Take	marmalade.--take	NN
60025	4001	3	ripe	ripe	VBP
60025	4001	4	yellow	yellow	JJ
60025	4001	5	free	free	JJ
60025	4001	6	-	-	HYPH
60025	4001	7	stone	stone	NN
60025	4001	8	peaches	peach	NNS
60025	4001	9	;	;	:
60025	4001	10	pare	pare	NNP
60025	4001	11	,	,	,
60025	4001	12	stone	stone	NN
60025	4001	13	,	,	,
60025	4001	14	and	and	CC
60025	4001	15	quarter	quarter	VB
60025	4001	16	them	-PRON-	PRP
60025	4001	17	.	.	.
60025	4002	1	To	to	IN
60025	4002	2	each	each	DT
60025	4002	3	pound	pound	NN
60025	4002	4	of	of	IN
60025	4002	5	peaches	peach	NNS
60025	4002	6	,	,	,
60025	4002	7	allow	allow	VB
60025	4002	8	three	three	CD
60025	4002	9	quarters	quarter	NNS
60025	4002	10	of	of	IN
60025	4002	11	a	a	DT
60025	4002	12	pound	pound	NN
60025	4002	13	of	of	IN
60025	4002	14	powdered	powdered	JJ
60025	4002	15	loaf	loaf	NN
60025	4002	16	sugar	sugar	NN
60025	4002	17	,	,	,
60025	4002	18	and	and	CC
60025	4002	19	half	half	PDT
60025	4002	20	an	an	DT
60025	4002	21	ounce	ounce	NN
60025	4002	22	of	of	IN
60025	4002	23	bitter	bitter	JJ
60025	4002	24	almonds	almond	NNS
60025	4002	25	,	,	,
60025	4002	26	or	or	CC
60025	4002	27	peach	peach	NN
60025	4002	28	-	-	HYPH
60025	4002	29	kernels	kernel	NNS
60025	4002	30	blanched	blanch	VBN
60025	4002	31	in	in	IN
60025	4002	32	scalding	scalding	NN
60025	4002	33	water	water	NN
60025	4002	34	,	,	,
60025	4002	35	and	and	CC
60025	4002	36	pounded	pound	VBD
60025	4002	37	smooth	smooth	JJ
60025	4002	38	in	in	IN
60025	4002	39	a	a	DT
60025	4002	40	mortar	mortar	NN
60025	4002	41	.	.	.
60025	4003	1	Scald	Scald	NNP
60025	4003	2	the	the	DT
60025	4003	3	peaches	peach	NNS
60025	4003	4	in	in	IN
60025	4003	5	a	a	DT
60025	4003	6	very	very	RB
60025	4003	7	little	little	JJ
60025	4003	8	water	water	NN
60025	4003	9	,	,	,
60025	4003	10	mash	mash	VB
60025	4003	11	them	-PRON-	PRP
60025	4003	12	to	to	IN
60025	4003	13	a	a	DT
60025	4003	14	pulp	pulp	NN
60025	4003	15	,	,	,
60025	4003	16	mix	mix	VB
60025	4003	17	them	-PRON-	PRP
60025	4003	18	with	with	IN
60025	4003	19	the	the	DT
60025	4003	20	sugar	sugar	NN
60025	4003	21	and	and	CC
60025	4003	22	pounded	pound	VBD
60025	4003	23	almonds	almond	NNS
60025	4003	24	,	,	,
60025	4003	25	and	and	CC
60025	4003	26	put	put	VBD
60025	4003	27	the	the	DT
60025	4003	28	whole	whole	NN
60025	4003	29	into	into	IN
60025	4003	30	a	a	DT
60025	4003	31	preserving	preserving	JJ
60025	4003	32	kettle	kettle	NN
60025	4003	33	.	.	.
60025	4004	1	Let	let	VB
60025	4004	2	it	-PRON-	PRP
60025	4004	3	boil	boil	VB
60025	4004	4	to	to	IN
60025	4004	5	a	a	DT
60025	4004	6	smooth	smooth	JJ
60025	4004	7	thick	thick	JJ
60025	4004	8	jam	jam	NN
60025	4004	9	,	,	,
60025	4004	10	skimming	skim	VBG
60025	4004	11	and	and	CC
60025	4004	12	stirring	stir	VBG
60025	4004	13	it	-PRON-	PRP
60025	4004	14	well	well	RB
60025	4004	15	,	,	,
60025	4004	16	and	and	CC
60025	4004	17	keeping	keep	VBG
60025	4004	18	the	the	DT
60025	4004	19	pan	pan	NN
60025	4004	20	covered	cover	VBN
60025	4004	21	as	as	RB
60025	4004	22	much	much	RB
60025	4004	23	as	as	IN
60025	4004	24	possible	possible	JJ
60025	4004	25	.	.	.
60025	4005	1	Fifteen	fifteen	CD
60025	4005	2	minutes	minute	NNS
60025	4005	3	will	will	MD
60025	4005	4	generally	generally	RB
60025	4005	5	suffice	suffice	VB
60025	4005	6	for	for	IN
60025	4005	7	boiling	boil	VBG
60025	4005	8	it	-PRON-	PRP
60025	4005	9	.	.	.
60025	4006	1	When	when	WRB
60025	4006	2	cold	cold	JJ
60025	4006	3	,	,	,
60025	4006	4	put	put	VBD
60025	4006	5	it	-PRON-	PRP
60025	4006	6	up	up	RP
60025	4006	7	in	in	IN
60025	4006	8	glass	glass	NN
60025	4006	9	jars	jar	NNS
60025	4006	10	.	.	.
60025	4007	1	Plum	Plum	NNP
60025	4007	2	marmalade	marmalade	NN
60025	4007	3	may	may	MD
60025	4007	4	be	be	VB
60025	4007	5	made	make	VBN
60025	4007	6	in	in	IN
60025	4007	7	this	this	DT
60025	4007	8	manner	manner	NN
60025	4007	9	,	,	,
60025	4007	10	flavouring	flavour	VBG
60025	4007	11	it	-PRON-	PRP
60025	4007	12	with	with	IN
60025	4007	13	pounded	pound	VBN
60025	4007	14	plum	plum	NN
60025	4007	15	-	-	HYPH
60025	4007	16	kernels	kernel	NNS
60025	4007	17	.	.	.
60025	4008	1	PEACH	PEACH	NNP
60025	4008	2	JELLY.--Take	jelly.--take	VBP
60025	4008	3	fine	fine	JJ
60025	4008	4	juicy	juicy	NNP
60025	4008	5	free	free	JJ
60025	4008	6	-	-	HYPH
60025	4008	7	stone	stone	NN
60025	4008	8	peaches	peach	NNS
60025	4008	9	,	,	,
60025	4008	10	and	and	CC
60025	4008	11	pare	pare	NN
60025	4008	12	and	and	CC
60025	4008	13	quarter	quarter	VB
60025	4008	14	them	-PRON-	PRP
60025	4008	15	.	.	.
60025	4009	1	Scald	scald	VB
60025	4009	2	them	-PRON-	PRP
60025	4009	3	in	in	IN
60025	4009	4	a	a	DT
60025	4009	5	very	very	RB
60025	4009	6	little	little	JJ
60025	4009	7	water	water	NN
60025	4009	8	,	,	,
60025	4009	9	drain	drain	VB
60025	4009	10	and	and	CC
60025	4009	11	mash	mash	VB
60025	4009	12	them	-PRON-	PRP
60025	4009	13	,	,	,
60025	4009	14	and	and	CC
60025	4009	15	squeeze	squeeze	VB
60025	4009	16	the	the	DT
60025	4009	17	juice	juice	NN
60025	4009	18	through	through	IN
60025	4009	19	a	a	DT
60025	4009	20	jelly	jelly	JJ
60025	4009	21	-	-	HYPH
60025	4009	22	bag	bag	NN
60025	4009	23	.	.	.
60025	4010	1	To	to	IN
60025	4010	2	every	every	DT
60025	4010	3	pint	pint	NN
60025	4010	4	of	of	IN
60025	4010	5	juice	juice	NN
60025	4010	6	allow	allow	VBP
60025	4010	7	a	a	DT
60025	4010	8	pound	pound	NN
60025	4010	9	of	of	IN
60025	4010	10	loaf	loaf	NN
60025	4010	11	-	-	HYPH
60025	4010	12	sugar	sugar	NN
60025	4010	13	,	,	,
60025	4010	14	and	and	CC
60025	4010	15	a	a	DT
60025	4010	16	few	few	JJ
60025	4010	17	of	of	IN
60025	4010	18	the	the	DT
60025	4010	19	peach	peach	NN
60025	4010	20	-	-	HYPH
60025	4010	21	kernels	kernel	NNS
60025	4010	22	.	.	.
60025	4011	1	Having	have	VBG
60025	4011	2	broken	break	VBN
60025	4011	3	up	up	RP
60025	4011	4	the	the	DT
60025	4011	5	kernels	kernel	NNS
60025	4011	6	and	and	CC
60025	4011	7	boiled	boil	VBD
60025	4011	8	them	-PRON-	PRP
60025	4011	9	by	by	IN
60025	4011	10	themselves	-PRON-	PRP
60025	4011	11	for	for	IN
60025	4011	12	a	a	DT
60025	4011	13	quarter	quarter	NN
60025	4011	14	of	of	IN
60025	4011	15	an	an	DT
60025	4011	16	hour	hour	NN
60025	4011	17	in	in	IN
60025	4011	18	just	just	RB
60025	4011	19	as	as	RB
60025	4011	20	much	much	JJ
60025	4011	21	water	water	NN
60025	4011	22	as	as	IN
60025	4011	23	will	will	MD
60025	4011	24	cover	cover	VB
60025	4011	25	them	-PRON-	PRP
60025	4011	26	,	,	,
60025	4011	27	strain	strain	VB
60025	4011	28	off	off	RP
60025	4011	29	the	the	DT
60025	4011	30	kernel	kernel	NN
60025	4011	31	-	-	HYPH
60025	4011	32	water	water	NN
60025	4011	33	,	,	,
60025	4011	34	and	and	CC
60025	4011	35	add	add	VB
60025	4011	36	it	-PRON-	PRP
60025	4011	37	to	to	IN
60025	4011	38	the	the	DT
60025	4011	39	juice	juice	NN
60025	4011	40	.	.	.
60025	4012	1	Mix	mix	VB
60025	4012	2	the	the	DT
60025	4012	3	juice	juice	NN
60025	4012	4	with	with	IN
60025	4012	5	the	the	DT
60025	4012	6	sugar	sugar	NN
60025	4012	7	,	,	,
60025	4012	8	and	and	CC
60025	4012	9	when	when	WRB
60025	4012	10	it	-PRON-	PRP
60025	4012	11	is	be	VBZ
60025	4012	12	melted	melt	VBN
60025	4012	13	,	,	,
60025	4012	14	boil	boil	VB
60025	4012	15	them	-PRON-	PRP
60025	4012	16	together	together	RB
60025	4012	17	fifteen	fifteen	CD
60025	4012	18	minutes	minute	NNS
60025	4012	19	,	,	,
60025	4012	20	till	till	IN
60025	4012	21	it	-PRON-	PRP
60025	4012	22	becomes	become	VBZ
60025	4012	23	a	a	DT
60025	4012	24	thick	thick	JJ
60025	4012	25	jelly	jelly	NN
60025	4012	26	.	.	.
60025	4013	1	Skim	Skim	NNP
60025	4013	2	it	-PRON-	PRP
60025	4013	3	well	well	RB
60025	4013	4	when	when	WRB
60025	4013	5	it	-PRON-	PRP
60025	4013	6	boils	boil	VBZ
60025	4013	7	.	.	.
60025	4014	1	Try	try	VB
60025	4014	2	the	the	DT
60025	4014	3	jelly	jelly	NN
60025	4014	4	by	by	IN
60025	4014	5	taking	take	VBG
60025	4014	6	a	a	DT
60025	4014	7	little	little	JJ
60025	4014	8	in	in	IN
60025	4014	9	a	a	DT
60025	4014	10	spoon	spoon	NN
60025	4014	11	and	and	CC
60025	4014	12	holding	hold	VBG
60025	4014	13	it	-PRON-	PRP
60025	4014	14	in	in	IN
60025	4014	15	the	the	DT
60025	4014	16	open	open	JJ
60025	4014	17	air	air	NN
60025	4014	18	to	to	TO
60025	4014	19	see	see	VB
60025	4014	20	if	if	IN
60025	4014	21	it	-PRON-	PRP
60025	4014	22	congeals	congeal	VBZ
60025	4014	23	.	.	.
60025	4015	1	If	if	IN
60025	4015	2	you	-PRON-	PRP
60025	4015	3	find	find	VBP
60025	4015	4	,	,	,
60025	4015	5	that	that	IN
60025	4015	6	after	after	IN
60025	4015	7	sufficient	sufficient	JJ
60025	4015	8	boiling	boiling	NN
60025	4015	9	,	,	,
60025	4015	10	it	-PRON-	PRP
60025	4015	11	still	still	RB
60025	4015	12	continues	continue	VBZ
60025	4015	13	thin	thin	JJ
60025	4015	14	,	,	,
60025	4015	15	you	-PRON-	PRP
60025	4015	16	can	can	MD
60025	4015	17	make	make	VB
60025	4015	18	it	-PRON-	PRP
60025	4015	19	congeal	congeal	VB
60025	4015	20	by	by	IN
60025	4015	21	stirring	stir	VBG
60025	4015	22	in	in	IN
60025	4015	23	an	an	DT
60025	4015	24	ounce	ounce	NN
60025	4015	25	or	or	CC
60025	4015	26	more	more	JJR
60025	4015	27	of	of	IN
60025	4015	28	isinglass	isinglass	NN
60025	4015	29	,	,	,
60025	4015	30	dissolved	dissolve	VBN
60025	4015	31	and	and	CC
60025	4015	32	strained	strain	VBN
60025	4015	33	.	.	.
60025	4016	1	When	when	WRB
60025	4016	2	the	the	DT
60025	4016	3	jelly	jelly	NN
60025	4016	4	is	be	VBZ
60025	4016	5	done	do	VBN
60025	4016	6	,	,	,
60025	4016	7	put	put	VB
60025	4016	8	it	-PRON-	PRP
60025	4016	9	into	into	IN
60025	4016	10	tumblers	tumbler	NNS
60025	4016	11	,	,	,
60025	4016	12	and	and	CC
60025	4016	13	lay	lie	VBD
60025	4016	14	on	on	IN
60025	4016	15	the	the	DT
60025	4016	16	top	top	JJ
60025	4016	17	double	double	JJ
60025	4016	18	tissue	tissue	NN
60025	4016	19	paper	paper	NN
60025	4016	20	cut	cut	VBD
60025	4016	21	exactly	exactly	RB
60025	4016	22	to	to	TO
60025	4016	23	fit	fit	VB
60025	4016	24	the	the	DT
60025	4016	25	inside	inside	NN
60025	4016	26	of	of	IN
60025	4016	27	the	the	DT
60025	4016	28	glass	glass	NN
60025	4016	29	;	;	:
60025	4016	30	pressing	press	VBG
60025	4016	31	it	-PRON-	PRP
60025	4016	32	down	down	RP
60025	4016	33	with	with	IN
60025	4016	34	your	-PRON-	PRP$
60025	4016	35	fingers	finger	NNS
60025	4016	36	.	.	.
60025	4017	1	You	-PRON-	PRP
60025	4017	2	may	may	MD
60025	4017	3	make	make	VB
60025	4017	4	plum	plum	NN
60025	4017	5	jelly	jelly	RB
60025	4017	6	in	in	IN
60025	4017	7	the	the	DT
60025	4017	8	same	same	JJ
60025	4017	9	manner	manner	NN
60025	4017	10	,	,	,
60025	4017	11	allowing	allow	VBG
60025	4017	12	a	a	DT
60025	4017	13	pound	pound	NN
60025	4017	14	and	and	CC
60025	4017	15	a	a	DT
60025	4017	16	half	half	NN
60025	4017	17	of	of	IN
60025	4017	18	sugar	sugar	NN
60025	4017	19	to	to	IN
60025	4017	20	a	a	DT
60025	4017	21	pint	pint	NN
60025	4017	22	of	of	IN
60025	4017	23	juice	juice	NN
60025	4017	24	.	.	.
60025	4018	1	TO	to	IN
60025	4018	2	PRESERVE	PRESERVE	NNP
60025	4018	3	APRICOTS.--Take	apricots.--take	JJ
60025	4018	4	ripe	ripe	JJ
60025	4018	5	apricots	apricot	NNS
60025	4018	6	;	;	:
60025	4018	7	scald	scald	VB
60025	4018	8	them	-PRON-	PRP
60025	4018	9	,	,	,
60025	4018	10	peel	peel	VB
60025	4018	11	them	-PRON-	PRP
60025	4018	12	,	,	,
60025	4018	13	cut	cut	VBD
60025	4018	14	them	-PRON-	PRP
60025	4018	15	in	in	IN
60025	4018	16	half	half	DT
60025	4018	17	,	,	,
60025	4018	18	and	and	CC
60025	4018	19	extract	extract	VB
60025	4018	20	the	the	DT
60025	4018	21	stones	stone	NNS
60025	4018	22	.	.	.
60025	4019	1	Then	then	RB
60025	4019	2	weigh	weigh	VB
60025	4019	3	the	the	DT
60025	4019	4	apricots	apricot	NNS
60025	4019	5	,	,	,
60025	4019	6	and	and	CC
60025	4019	7	to	to	IN
60025	4019	8	each	each	DT
60025	4019	9	pound	pound	NN
60025	4019	10	allow	allow	VB
60025	4019	11	a	a	DT
60025	4019	12	pound	pound	NN
60025	4019	13	of	of	IN
60025	4019	14	loaf	loaf	NN
60025	4019	15	-	-	HYPH
60025	4019	16	sugar	sugar	NN
60025	4019	17	.	.	.
60025	4020	1	Put	put	VB
60025	4020	2	them	-PRON-	PRP
60025	4020	3	into	into	IN
60025	4020	4	a	a	DT
60025	4020	5	tureen	tureen	JJ
60025	4020	6	or	or	CC
60025	4020	7	large	large	JJ
60025	4020	8	pan	pan	NN
60025	4020	9	,	,	,
60025	4020	10	in	in	IN
60025	4020	11	alternate	alternate	JJ
60025	4020	12	layers	layer	NNS
60025	4020	13	of	of	IN
60025	4020	14	apricots	apricot	NNS
60025	4020	15	and	and	CC
60025	4020	16	sugar	sugar	NN
60025	4020	17	;	;	:
60025	4020	18	cover	cover	VB
60025	4020	19	them	-PRON-	PRP
60025	4020	20	,	,	,
60025	4020	21	and	and	CC
60025	4020	22	let	let	VB
60025	4020	23	them	-PRON-	PRP
60025	4020	24	stand	stand	VB
60025	4020	25	all	all	DT
60025	4020	26	night	night	NN
60025	4020	27	.	.	.
60025	4021	1	Next	next	JJ
60025	4021	2	morning	morning	NN
60025	4021	3	put	put	VBD
60025	4021	4	all	all	RB
60025	4021	5	together	together	RB
60025	4021	6	into	into	IN
60025	4021	7	a	a	DT
60025	4021	8	preserving	preserving	JJ
60025	4021	9	kettle	kettle	NN
60025	4021	10	,	,	,
60025	4021	11	and	and	CC
60025	4021	12	boil	boil	VB
60025	4021	13	them	-PRON-	PRP
60025	4021	14	moderately	moderately	RB
60025	4021	15	a	a	DT
60025	4021	16	quarter	quarter	NN
60025	4021	17	of	of	IN
60025	4021	18	an	an	DT
60025	4021	19	hour	hour	NN
60025	4021	20	.	.	.
60025	4022	1	Then	then	RB
60025	4022	2	take	take	VB
60025	4022	3	them	-PRON-	PRP
60025	4022	4	out	out	RP
60025	4022	5	,	,	,
60025	4022	6	spread	spread	VB
60025	4022	7	them	-PRON-	PRP
60025	4022	8	on	on	IN
60025	4022	9	dishes	dish	NNS
60025	4022	10	,	,	,
60025	4022	11	and	and	CC
60025	4022	12	let	let	VB
60025	4022	13	them	-PRON-	PRP
60025	4022	14	stand	stand	VB
60025	4022	15	till	till	IN
60025	4022	16	next	next	JJ
60025	4022	17	day	day	NN
60025	4022	18	.	.	.
60025	4023	1	Then	then	RB
60025	4023	2	boil	boil	VB
60025	4023	3	them	-PRON-	PRP
60025	4023	4	again	again	RB
60025	4023	5	in	in	IN
60025	4023	6	the	the	DT
60025	4023	7	same	same	JJ
60025	4023	8	syrup	syrup	NN
60025	4023	9	another	another	DT
60025	4023	10	quarter	quarter	NN
60025	4023	11	of	of	IN
60025	4023	12	an	an	DT
60025	4023	13	hour	hour	NN
60025	4023	14	.	.	.
60025	4024	1	Afterwards	afterwards	RB
60025	4024	2	,	,	,
60025	4024	3	spread	spread	VB
60025	4024	4	them	-PRON-	PRP
60025	4024	5	out	out	RP
60025	4024	6	to	to	IN
60025	4024	7	cool	cool	JJ
60025	4024	8	,	,	,
60025	4024	9	put	put	VB
60025	4024	10	them	-PRON-	PRP
60025	4024	11	into	into	IN
60025	4024	12	glass	glass	NN
60025	4024	13	jars	jar	NNS
60025	4024	14	,	,	,
60025	4024	15	and	and	CC
60025	4024	16	pour	pour	VB
60025	4024	17	the	the	DT
60025	4024	18	syrup	syrup	NN
60025	4024	19	over	over	IN
60025	4024	20	them	-PRON-	PRP
60025	4024	21	.	.	.
60025	4025	1	Peaches	peach	NNS
60025	4025	2	may	may	MD
60025	4025	3	be	be	VB
60025	4025	4	preserved	preserve	VBN
60025	4025	5	in	in	IN
60025	4025	6	the	the	DT
60025	4025	7	same	same	JJ
60025	4025	8	manner	manner	NN
60025	4025	9	.	.	.
60025	4026	1	Also	also	RB
60025	4026	2	large	large	JJ
60025	4026	3	plums	plum	NNS
60025	4026	4	or	or	CC
60025	4026	5	green	green	JJ
60025	4026	6	gages	gage	NNS
60025	4026	7	;	;	:
60025	4026	8	but	but	CC
60025	4026	9	to	to	IN
60025	4026	10	the	the	DT
60025	4026	11	plums	plum	NNS
60025	4026	12	you	-PRON-	PRP
60025	4026	13	must	must	MD
60025	4026	14	allow	allow	VB
60025	4026	15	additional	additional	JJ
60025	4026	16	sugar	sugar	NN
60025	4026	17	.	.	.
60025	4027	1	TO	to	IN
60025	4027	2	DRY	DRY	NNP
60025	4027	3	PEACHES.--The	PEACHES.--The	.
60025	4027	4	best	good	JJS
60025	4027	5	peaches	peach	NNS
60025	4027	6	for	for	IN
60025	4027	7	drying	drying	NN
60025	4027	8	are	be	VBP
60025	4027	9	juicy	juicy	JJ
60025	4027	10	free	free	JJ
60025	4027	11	-	-	HYPH
60025	4027	12	stones	stone	NNS
60025	4027	13	.	.	.
60025	4028	1	They	-PRON-	PRP
60025	4028	2	must	must	MD
60025	4028	3	be	be	VB
60025	4028	4	quite	quite	RB
60025	4028	5	ripe	ripe	JJ
60025	4028	6	.	.	.
60025	4029	1	Cut	cut	VB
60025	4029	2	them	-PRON-	PRP
60025	4029	3	in	in	IN
60025	4029	4	half	half	DT
60025	4029	5	,	,	,
60025	4029	6	and	and	CC
60025	4029	7	take	take	VB
60025	4029	8	out	out	RP
60025	4029	9	the	the	DT
60025	4029	10	stones	stone	NNS
60025	4029	11	.	.	.
60025	4030	1	It	-PRON-	PRP
60025	4030	2	is	be	VBZ
60025	4030	3	best	good	JJS
60025	4030	4	not	not	RB
60025	4030	5	to	to	TO
60025	4030	6	pare	pare	VB
60025	4030	7	them	-PRON-	PRP
60025	4030	8	;	;	:
60025	4030	9	as	as	IN
60025	4030	10	dried	dry	VBN
60025	4030	11	peaches	peach	NNS
60025	4030	12	are	be	VBP
60025	4030	13	much	much	RB
60025	4030	14	richer	rich	JJR
60025	4030	15	with	with	IN
60025	4030	16	the	the	DT
60025	4030	17	skin	skin	NN
60025	4030	18	on	on	RP
60025	4030	19	,	,	,
60025	4030	20	and	and	CC
60025	4030	21	it	-PRON-	PRP
60025	4030	22	dissolves	dissolve	VBZ
60025	4030	23	and	and	CC
60025	4030	24	becomes	become	VBZ
60025	4030	25	imperceptible	imperceptible	JJ
60025	4030	26	when	when	WRB
60025	4030	27	they	-PRON-	PRP
60025	4030	28	are	be	VBP
60025	4030	29	cooked	cook	VBN
60025	4030	30	.	.	.
60025	4031	1	Spread	spread	VB
60025	4031	2	them	-PRON-	PRP
60025	4031	3	out	out	RP
60025	4031	4	in	in	IN
60025	4031	5	a	a	DT
60025	4031	6	sunny	sunny	JJ
60025	4031	7	balcony	balcony	NN
60025	4031	8	or	or	CC
60025	4031	9	on	on	IN
60025	4031	10	a	a	DT
60025	4031	11	scaffold	scaffold	NN
60025	4031	12	,	,	,
60025	4031	13	and	and	CC
60025	4031	14	let	let	VB
60025	4031	15	them	-PRON-	PRP
60025	4031	16	dry	dry	VB
60025	4031	17	gradually	gradually	RB
60025	4031	18	till	till	IN
60025	4031	19	they	-PRON-	PRP
60025	4031	20	become	become	VBP
60025	4031	21	somewhat	somewhat	RB
60025	4031	22	like	like	IN
60025	4031	23	leather	leather	NN
60025	4031	24	;	;	:
60025	4031	25	always	always	RB
60025	4031	26	bringing	bring	VBG
60025	4031	27	them	-PRON-	PRP
60025	4031	28	in	in	IN
60025	4031	29	at	at	IN
60025	4031	30	sunset	sunset	NN
60025	4031	31	,	,	,
60025	4031	32	and	and	CC
60025	4031	33	not	not	RB
60025	4031	34	putting	put	VBG
60025	4031	35	them	-PRON-	PRP
60025	4031	36	out	out	RP
60025	4031	37	if	if	IN
60025	4031	38	the	the	DT
60025	4031	39	weather	weather	NN
60025	4031	40	is	be	VBZ
60025	4031	41	damp	damp	JJ
60025	4031	42	or	or	CC
60025	4031	43	cloudy	cloudy	JJ
60025	4031	44	.	.	.
60025	4032	1	They	-PRON-	PRP
60025	4032	2	may	may	MD
60025	4032	3	also	also	RB
60025	4032	4	be	be	VB
60025	4032	5	dried	dry	VBN
60025	4032	6	in	in	IN
60025	4032	7	kilns	kiln	NNS
60025	4032	8	or	or	CC
60025	4032	9	large	large	JJ
60025	4032	10	ovens	oven	NNS
60025	4032	11	.	.	.
60025	4033	1	Apples	apple	NNS
60025	4033	2	are	be	VBP
60025	4033	3	dried	dry	VBN
60025	4033	4	in	in	IN
60025	4033	5	the	the	DT
60025	4033	6	same	same	JJ
60025	4033	7	manner	manner	NN
60025	4033	8	,	,	,
60025	4033	9	except	except	IN
60025	4033	10	that	that	IN
60025	4033	11	they	-PRON-	PRP
60025	4033	12	must	must	MD
60025	4033	13	be	be	VB
60025	4033	14	pared	pare	VBN
60025	4033	15	and	and	CC
60025	4033	16	quartered	quarter	VBN
60025	4033	17	.	.	.
60025	4034	1	Cherries	cherry	NNS
60025	4034	2	also	also	RB
60025	4034	3	may	may	MD
60025	4034	4	be	be	VB
60025	4034	5	dried	dry	VBN
60025	4034	6	in	in	IN
60025	4034	7	the	the	DT
60025	4034	8	sun	sun	NN
60025	4034	9	,	,	,
60025	4034	10	first	first	RB
60025	4034	11	taking	take	VBG
60025	4034	12	out	out	RP
60025	4034	13	all	all	PDT
60025	4034	14	the	the	DT
60025	4034	15	stones	stone	NNS
60025	4034	16	.	.	.
60025	4035	1	None	none	NN
60025	4035	2	but	but	CC
60025	4035	3	the	the	DT
60025	4035	4	largest	large	JJS
60025	4035	5	and	and	CC
60025	4035	6	best	good	JJS
60025	4035	7	cherries	cherry	NNS
60025	4035	8	should	should	MD
60025	4035	9	be	be	VB
60025	4035	10	used	use	VBN
60025	4035	11	for	for	IN
60025	4035	12	drying	drying	NN
60025	4035	13	.	.	.
60025	4036	1	TO	to	IN
60025	4036	2	PRESERVE	PRESERVE	NNP
60025	4036	3	QUINCES	QUINCES	NNP
60025	4036	4	.	.	.
60025	4037	1	Take	take	VB
60025	4037	2	large	large	JJ
60025	4037	3	,	,	,
60025	4037	4	yellow	yellow	JJ
60025	4037	5	,	,	,
60025	4037	6	ripe	ripe	JJ
60025	4037	7	quinces	quince	NNS
60025	4037	8	,	,	,
60025	4037	9	and	and	CC
60025	4037	10	having	have	VBG
60025	4037	11	washed	wash	VBN
60025	4037	12	and	and	CC
60025	4037	13	wiped	wipe	VBD
60025	4037	14	them	-PRON-	PRP
60025	4037	15	,	,	,
60025	4037	16	pare	pare	VB
60025	4037	17	them	-PRON-	PRP
60025	4037	18	,	,	,
60025	4037	19	and	and	CC
60025	4037	20	extract	extract	VB
60025	4037	21	the	the	DT
60025	4037	22	cores	core	NNS
60025	4037	23	.	.	.
60025	4038	1	Quarter	quarter	VB
60025	4038	2	the	the	DT
60025	4038	3	quinces	quince	NNS
60025	4038	4	,	,	,
60025	4038	5	or	or	CC
60025	4038	6	cut	cut	VBD
60025	4038	7	them	-PRON-	PRP
60025	4038	8	into	into	IN
60025	4038	9	slices	slice	NNS
60025	4038	10	half	half	PDT
60025	4038	11	an	an	DT
60025	4038	12	inch	inch	NN
60025	4038	13	thick	thick	JJ
60025	4038	14	,	,	,
60025	4038	15	and	and	CC
60025	4038	16	lay	lie	VBD
60025	4038	17	them	-PRON-	PRP
60025	4038	18	in	in	IN
60025	4038	19	scalding	scald	VBG
60025	4038	20	water	water	NN
60025	4038	21	(	(	-LRB-
60025	4038	22	closely	closely	RB
60025	4038	23	covered	cover	VBN
60025	4038	24	)	)	-RRB-
60025	4038	25	and	and	CC
60025	4038	26	boil	boil	VB
60025	4038	27	them	-PRON-	PRP
60025	4038	28	till	till	IN
60025	4038	29	tender	tender	NN
60025	4038	30	--	--	:
60025	4038	31	lest	lest	IN
60025	4038	32	they	-PRON-	PRP
60025	4038	33	harden	harden	VBP
60025	4038	34	in	in	IN
60025	4038	35	the	the	DT
60025	4038	36	sugar	sugar	NN
60025	4038	37	.	.	.
60025	4039	1	Put	put	VB
60025	4039	2	the	the	DT
60025	4039	3	parings	paring	NNS
60025	4039	4	,	,	,
60025	4039	5	cores	core	NNS
60025	4039	6	,	,	,
60025	4039	7	and	and	CC
60025	4039	8	seeds	seed	VBZ
60025	4039	9	into	into	IN
60025	4039	10	a	a	DT
60025	4039	11	preserving	preserve	VBG
60025	4039	12	kettle	kettle	NN
60025	4039	13	,	,	,
60025	4039	14	cover	cover	VB
60025	4039	15	them	-PRON-	PRP
60025	4039	16	with	with	IN
60025	4039	17	the	the	DT
60025	4039	18	water	water	NN
60025	4039	19	in	in	IN
60025	4039	20	which	which	WDT
60025	4039	21	you	-PRON-	PRP
60025	4039	22	coddled	coddle	VBD
60025	4039	23	the	the	DT
60025	4039	24	quinces	quince	NNS
60025	4039	25	,	,	,
60025	4039	26	and	and	CC
60025	4039	27	boil	boil	VB
60025	4039	28	them	-PRON-	PRP
60025	4039	29	an	an	DT
60025	4039	30	hour	hour	NN
60025	4039	31	,	,	,
60025	4039	32	keeping	keep	VBG
60025	4039	33	them	-PRON-	PRP
60025	4039	34	closely	closely	RB
60025	4039	35	covered	cover	VBN
60025	4039	36	all	all	PDT
60025	4039	37	the	the	DT
60025	4039	38	time	time	NN
60025	4039	39	.	.	.
60025	4040	1	To	to	IN
60025	4040	2	every	every	DT
60025	4040	3	pint	pint	NN
60025	4040	4	of	of	IN
60025	4040	5	this	this	DT
60025	4040	6	liquor	liquor	NN
60025	4040	7	allow	allow	VBP
60025	4040	8	a	a	DT
60025	4040	9	pound	pound	NN
60025	4040	10	of	of	IN
60025	4040	11	loaf	loaf	NN
60025	4040	12	-	-	HYPH
60025	4040	13	sugar	sugar	NN
60025	4040	14	;	;	:
60025	4040	15	and	and	CC
60025	4040	16	having	have	VBG
60025	4040	17	dissolved	dissolve	VBN
60025	4040	18	the	the	DT
60025	4040	19	sugar	sugar	NN
60025	4040	20	in	in	IN
60025	4040	21	it	-PRON-	PRP
60025	4040	22	,	,	,
60025	4040	23	put	put	VB
60025	4040	24	it	-PRON-	PRP
60025	4040	25	over	over	IN
60025	4040	26	the	the	DT
60025	4040	27	fire	fire	NN
60025	4040	28	in	in	IN
60025	4040	29	the	the	DT
60025	4040	30	preserving	preserving	JJ
60025	4040	31	kettle	kettle	NN
60025	4040	32	.	.	.
60025	4041	1	Boil	boil	VB
60025	4041	2	it	-PRON-	PRP
60025	4041	3	up	up	RP
60025	4041	4	and	and	CC
60025	4041	5	skim	skim	VB
60025	4041	6	it	-PRON-	PRP
60025	4041	7	,	,	,
60025	4041	8	and	and	CC
60025	4041	9	when	when	WRB
60025	4041	10	the	the	DT
60025	4041	11	scum	scum	NN
60025	4041	12	has	have	VBZ
60025	4041	13	ceased	cease	VBN
60025	4041	14	rising	rise	VBG
60025	4041	15	,	,	,
60025	4041	16	put	put	VBN
60025	4041	17	in	in	IN
60025	4041	18	the	the	DT
60025	4041	19	quinces	quince	NNS
60025	4041	20	,	,	,
60025	4041	21	and	and	CC
60025	4041	22	boil	boil	VB
60025	4041	23	them	-PRON-	PRP
60025	4041	24	till	till	IN
60025	4041	25	they	-PRON-	PRP
60025	4041	26	are	be	VBP
60025	4041	27	red	red	JJ
60025	4041	28	,	,	,
60025	4041	29	tender	tender	JJ
60025	4041	30	,	,	,
60025	4041	31	and	and	CC
60025	4041	32	clear	clear	VB
60025	4041	33	all	all	RB
60025	4041	34	through	through	RB
60025	4041	35	,	,	,
60025	4041	36	but	but	CC
60025	4041	37	not	not	RB
60025	4041	38	till	till	IN
60025	4041	39	they	-PRON-	PRP
60025	4041	40	break	break	VBP
60025	4041	41	.	.	.
60025	4042	1	Keep	keep	VB
60025	4042	2	the	the	DT
60025	4042	3	kettle	kettle	NN
60025	4042	4	closely	closely	RB
60025	4042	5	covered	cover	VBN
60025	4042	6	while	while	IN
60025	4042	7	the	the	DT
60025	4042	8	quinces	quince	NNS
60025	4042	9	are	be	VBP
60025	4042	10	in	in	IN
60025	4042	11	it	-PRON-	PRP
60025	4042	12	,	,	,
60025	4042	13	if	if	IN
60025	4042	14	you	-PRON-	PRP
60025	4042	15	wish	wish	VBP
60025	4042	16	to	to	TO
60025	4042	17	have	have	VB
60025	4042	18	them	-PRON-	PRP
60025	4042	19	bright	bright	JJ
60025	4042	20	coloured	colour	VBN
60025	4042	21	.	.	.
60025	4043	1	You	-PRON-	PRP
60025	4043	2	may	may	MD
60025	4043	3	improve	improve	VB
60025	4043	4	the	the	DT
60025	4043	5	colour	colour	NN
60025	4043	6	by	by	IN
60025	4043	7	boiling	boil	VBG
60025	4043	8	with	with	IN
60025	4043	9	them	-PRON-	PRP
60025	4043	10	a	a	DT
60025	4043	11	little	little	JJ
60025	4043	12	cochineal	cochineal	NN
60025	4043	13	sifted	sift	VBN
60025	4043	14	through	through	IN
60025	4043	15	a	a	DT
60025	4043	16	muslin	muslin	NN
60025	4043	17	rag	rag	NN
60025	4043	18	.	.	.
60025	4044	1	When	when	WRB
60025	4044	2	they	-PRON-	PRP
60025	4044	3	are	be	VBP
60025	4044	4	done	do	VBN
60025	4044	5	,	,	,
60025	4044	6	take	take	VB
60025	4044	7	them	-PRON-	PRP
60025	4044	8	out	out	RP
60025	4044	9	,	,	,
60025	4044	10	spread	spread	VB
60025	4044	11	them	-PRON-	PRP
60025	4044	12	on	on	IN
60025	4044	13	large	large	JJ
60025	4044	14	dishes	dish	NNS
60025	4044	15	to	to	IN
60025	4044	16	cool	cool	JJ
60025	4044	17	,	,	,
60025	4044	18	and	and	CC
60025	4044	19	then	then	RB
60025	4044	20	put	put	VB
60025	4044	21	them	-PRON-	PRP
60025	4044	22	into	into	IN
60025	4044	23	glasses	glass	NNS
60025	4044	24	.	.	.
60025	4045	1	Give	give	VB
60025	4045	2	the	the	DT
60025	4045	3	syrup	syrup	NN
60025	4045	4	another	another	DT
60025	4045	5	boil	boil	NN
60025	4045	6	up	up	RP
60025	4045	7	,	,	,
60025	4045	8	and	and	CC
60025	4045	9	it	-PRON-	PRP
60025	4045	10	will	will	MD
60025	4045	11	be	be	VB
60025	4045	12	like	like	IN
60025	4045	13	a	a	DT
60025	4045	14	fine	fine	JJ
60025	4045	15	jelly	jelly	NN
60025	4045	16	.	.	.
60025	4046	1	Pour	pour	VB
60025	4046	2	it	-PRON-	PRP
60025	4046	3	hot	hot	JJ
60025	4046	4	over	over	IN
60025	4046	5	the	the	DT
60025	4046	6	quinces	quince	NNS
60025	4046	7	,	,	,
60025	4046	8	and	and	CC
60025	4046	9	when	when	WRB
60025	4046	10	cold	cold	JJ
60025	4046	11	,	,	,
60025	4046	12	cover	cover	VB
60025	4046	13	the	the	DT
60025	4046	14	jars	jar	NNS
60025	4046	15	,	,	,
60025	4046	16	pasting	paste	VBG
60025	4046	17	paper	paper	NN
60025	4046	18	round	round	IN
60025	4046	19	the	the	DT
60025	4046	20	covers	cover	NNS
60025	4046	21	.	.	.
60025	4047	1	TO	to	IN
60025	4047	2	PRESERVE	PRESERVE	NNP
60025	4047	3	QUINCES	QUINCES	NNP
60025	4047	4	WHOLE.--Take	whole.--take	NN
60025	4047	5	those	those	DT
60025	4047	6	that	that	WDT
60025	4047	7	are	be	VBP
60025	4047	8	large	large	JJ
60025	4047	9	,	,	,
60025	4047	10	smooth	smooth	JJ
60025	4047	11	,	,	,
60025	4047	12	and	and	CC
60025	4047	13	yellow	yellow	JJ
60025	4047	14	;	;	:
60025	4047	15	pare	pare	VBP
60025	4047	16	them	-PRON-	PRP
60025	4047	17	and	and	CC
60025	4047	18	extract	extract	VB
60025	4047	19	the	the	DT
60025	4047	20	cores	core	NNS
60025	4047	21	,	,	,
60025	4047	22	carefully	carefully	RB
60025	4047	23	removing	remove	VBG
60025	4047	24	all	all	PDT
60025	4047	25	the	the	DT
60025	4047	26	blemishes	blemish	NNS
60025	4047	27	.	.	.
60025	4048	1	Boil	Boil	NNP
60025	4048	2	the	the	DT
60025	4048	3	quinces	quince	NNS
60025	4048	4	in	in	IN
60025	4048	5	a	a	DT
60025	4048	6	close	close	JJ
60025	4048	7	kettle	kettle	NN
60025	4048	8	with	with	IN
60025	4048	9	the	the	DT
60025	4048	10	cores	core	NNS
60025	4048	11	and	and	CC
60025	4048	12	parings	paring	NNS
60025	4048	13	,	,	,
60025	4048	14	in	in	IN
60025	4048	15	sufficient	sufficient	JJ
60025	4048	16	water	water	NN
60025	4048	17	to	to	TO
60025	4048	18	cover	cover	VB
60025	4048	19	them	-PRON-	PRP
60025	4048	20	.	.	.
60025	4049	1	In	in	IN
60025	4049	2	half	half	PDT
60025	4049	3	an	an	DT
60025	4049	4	hour	hour	NN
60025	4049	5	take	take	VB
60025	4049	6	them	-PRON-	PRP
60025	4049	7	out	out	RP
60025	4049	8	,	,	,
60025	4049	9	spread	spread	VB
60025	4049	10	them	-PRON-	PRP
60025	4049	11	to	to	TO
60025	4049	12	cool	cool	VB
60025	4049	13	,	,	,
60025	4049	14	and	and	CC
60025	4049	15	add	add	VB
60025	4049	16	to	to	IN
60025	4049	17	the	the	DT
60025	4049	18	cores	core	NNS
60025	4049	19	and	and	CC
60025	4049	20	parings	paring	NNS
60025	4049	21	some	some	DT
60025	4049	22	small	small	JJ
60025	4049	23	inferior	inferior	JJ
60025	4049	24	quinces	quince	NNS
60025	4049	25	cut	cut	VBN
60025	4049	26	in	in	RP
60025	4049	27	quarters	quarter	NNS
60025	4049	28	,	,	,
60025	4049	29	but	but	CC
60025	4049	30	not	not	RB
60025	4049	31	pared	pare	VBN
60025	4049	32	or	or	CC
60025	4049	33	cored	core	VBD
60025	4049	34	;	;	:
60025	4049	35	and	and	CC
60025	4049	36	pour	pour	VBP
60025	4049	37	in	in	IN
60025	4049	38	some	some	DT
60025	4049	39	more	more	JJR
60025	4049	40	water	water	NN
60025	4049	41	,	,	,
60025	4049	42	just	just	RB
60025	4049	43	enough	enough	RB
60025	4049	44	to	to	TO
60025	4049	45	boil	boil	VB
60025	4049	46	them	-PRON-	PRP
60025	4049	47	.	.	.
60025	4050	1	Cover	cover	VB
60025	4050	2	the	the	DT
60025	4050	3	pan	pan	NN
60025	4050	4	,	,	,
60025	4050	5	and	and	CC
60025	4050	6	let	let	VB
60025	4050	7	them	-PRON-	PRP
60025	4050	8	simmer	simmer	VB
60025	4050	9	for	for	IN
60025	4050	10	an	an	DT
60025	4050	11	hour	hour	NN
60025	4050	12	.	.	.
60025	4051	1	Then	then	RB
60025	4051	2	take	take	VB
60025	4051	3	it	-PRON-	PRP
60025	4051	4	off	off	RP
60025	4051	5	,	,	,
60025	4051	6	strain	strain	VB
60025	4051	7	the	the	DT
60025	4051	8	liquid	liquid	NN
60025	4051	9	,	,	,
60025	4051	10	measure	measure	VB
60025	4051	11	it	-PRON-	PRP
60025	4051	12	,	,	,
60025	4051	13	and	and	CC
60025	4051	14	to	to	IN
60025	4051	15	each	each	DT
60025	4051	16	quart	quart	NN
60025	4051	17	allow	allow	VB
60025	4051	18	a	a	DT
60025	4051	19	pound	pound	NN
60025	4051	20	of	of	IN
60025	4051	21	loaf	loaf	NN
60025	4051	22	-	-	HYPH
60025	4051	23	sugar	sugar	NN
60025	4051	24	.	.	.
60025	4052	1	Put	put	VB
60025	4052	2	the	the	DT
60025	4052	3	sugar	sugar	NN
60025	4052	4	to	to	TO
60025	4052	5	melt	melt	VB
60025	4052	6	in	in	IN
60025	4052	7	the	the	DT
60025	4052	8	liquid	liquid	NN
60025	4052	9	,	,	,
60025	4052	10	and	and	CC
60025	4052	11	let	let	VB
60025	4052	12	it	-PRON-	PRP
60025	4052	13	set	set	VB
60025	4052	14	all	all	DT
60025	4052	15	night	night	NN
60025	4052	16	.	.	.
60025	4053	1	Next	next	JJ
60025	4053	2	day	day	NN
60025	4053	3	boil	boil	VBP
60025	4053	4	the	the	DT
60025	4053	5	quinces	quince	NNS
60025	4053	6	in	in	IN
60025	4053	7	it	-PRON-	PRP
60025	4053	8	for	for	IN
60025	4053	9	a	a	DT
60025	4053	10	quarter	quarter	NN
60025	4053	11	of	of	IN
60025	4053	12	an	an	DT
60025	4053	13	hour	hour	NN
60025	4053	14	,	,	,
60025	4053	15	and	and	CC
60025	4053	16	then	then	RB
60025	4053	17	take	take	VB
60025	4053	18	them	-PRON-	PRP
60025	4053	19	out	out	RP
60025	4053	20	and	and	CC
60025	4053	21	cool	cool	VB
60025	4053	22	them	-PRON-	PRP
60025	4053	23	,	,	,
60025	4053	24	saving	save	VBG
60025	4053	25	the	the	DT
60025	4053	26	syrup	syrup	NN
60025	4053	27	.	.	.
60025	4054	1	On	on	IN
60025	4054	2	the	the	DT
60025	4054	3	following	follow	VBG
60025	4054	4	day	day	NN
60025	4054	5	repeat	repeat	VB
60025	4054	6	the	the	DT
60025	4054	7	same	same	JJ
60025	4054	8	;	;	:
60025	4054	9	and	and	CC
60025	4054	10	the	the	DT
60025	4054	11	fourth	fourth	JJ
60025	4054	12	day	day	NN
60025	4054	13	add	add	VBP
60025	4054	14	a	a	DT
60025	4054	15	quarter	quarter	NN
60025	4054	16	of	of	IN
60025	4054	17	a	a	DT
60025	4054	18	pound	pound	NN
60025	4054	19	more	more	JJR
60025	4054	20	sugar	sugar	NN
60025	4054	21	to	to	IN
60025	4054	22	each	each	DT
60025	4054	23	pint	pint	NN
60025	4054	24	of	of	IN
60025	4054	25	the	the	DT
60025	4054	26	syrup	syrup	NN
60025	4054	27	,	,	,
60025	4054	28	and	and	CC
60025	4054	29	boil	boil	VB
60025	4054	30	the	the	DT
60025	4054	31	quinces	quince	NNS
60025	4054	32	in	in	IN
60025	4054	33	it	-PRON-	PRP
60025	4054	34	twelve	twelve	CD
60025	4054	35	minutes	minute	NNS
60025	4054	36	.	.	.
60025	4055	1	If	if	IN
60025	4055	2	by	by	IN
60025	4055	3	this	this	DT
60025	4055	4	time	time	NN
60025	4055	5	they	-PRON-	PRP
60025	4055	6	are	be	VBP
60025	4055	7	not	not	RB
60025	4055	8	tender	tender	JJ
60025	4055	9	,	,	,
60025	4055	10	bright	bright	JJ
60025	4055	11	,	,	,
60025	4055	12	and	and	CC
60025	4055	13	transparent	transparent	VB
60025	4055	14	all	all	DT
60025	4055	15	through	through	RB
60025	4055	16	,	,	,
60025	4055	17	repeat	repeat	VB
60025	4055	18	the	the	DT
60025	4055	19	boiling	boiling	NN
60025	4055	20	.	.	.
60025	4056	1	When	when	WRB
60025	4056	2	they	-PRON-	PRP
60025	4056	3	are	be	VBP
60025	4056	4	quite	quite	RB
60025	4056	5	done	do	VBN
60025	4056	6	,	,	,
60025	4056	7	put	put	VB
60025	4056	8	quince	quince	NN
60025	4056	9	jelly	jelly	RB
60025	4056	10	or	or	CC
60025	4056	11	marmalade	marmalade	VB
60025	4056	12	into	into	IN
60025	4056	13	the	the	DT
60025	4056	14	holes	hole	NNS
60025	4056	15	from	from	IN
60025	4056	16	whence	whence	NN
60025	4056	17	you	-PRON-	PRP
60025	4056	18	took	take	VBD
60025	4056	19	the	the	DT
60025	4056	20	cores	core	NNS
60025	4056	21	;	;	,
60025	4056	22	put	put	VB
60025	4056	23	the	the	DT
60025	4056	24	quinces	quince	NNS
60025	4056	25	into	into	IN
60025	4056	26	glass	glass	NN
60025	4056	27	jars	jar	NNS
60025	4056	28	and	and	CC
60025	4056	29	pour	pour	VB
60025	4056	30	the	the	DT
60025	4056	31	syrup	syrup	NN
60025	4056	32	over	over	IN
60025	4056	33	them	-PRON-	PRP
60025	4056	34	.	.	.
60025	4057	1	If	if	IN
60025	4057	2	convenient	convenient	JJ
60025	4057	3	,	,	,
60025	4057	4	it	-PRON-	PRP
60025	4057	5	is	be	VBZ
60025	4057	6	a	a	DT
60025	4057	7	very	very	RB
60025	4057	8	nice	nice	JJ
60025	4057	9	way	way	NN
60025	4057	10	to	to	TO
60025	4057	11	put	put	VB
60025	4057	12	up	up	RP
60025	4057	13	each	each	DT
60025	4057	14	quince	quince	NN
60025	4057	15	in	in	IN
60025	4057	16	a	a	DT
60025	4057	17	separate	separate	JJ
60025	4057	18	tumbler	tumbler	NN
60025	4057	19	.	.	.
60025	4058	1	QUINCE	QUINCE	NNP
60025	4058	2	JELLY.--Take	jelly.--take	VBP
60025	4058	3	fine	fine	JJ
60025	4058	4	ripe	ripe	JJ
60025	4058	5	yellow	yellow	JJ
60025	4058	6	quinces	quince	NNS
60025	4058	7	,	,	,
60025	4058	8	wash	wash	VB
60025	4058	9	them	-PRON-	PRP
60025	4058	10	and	and	CC
60025	4058	11	remove	remove	VB
60025	4058	12	all	all	PDT
60025	4058	13	the	the	DT
60025	4058	14	blemishes	blemish	NNS
60025	4058	15	.	.	.
60025	4059	1	Cut	cut	VB
60025	4059	2	them	-PRON-	PRP
60025	4059	3	in	in	IN
60025	4059	4	pieces	piece	NNS
60025	4059	5	,	,	,
60025	4059	6	but	but	CC
60025	4059	7	do	do	VBP
60025	4059	8	not	not	RB
60025	4059	9	pare	pare	VB
60025	4059	10	or	or	CC
60025	4059	11	core	core	VB
60025	4059	12	them	-PRON-	PRP
60025	4059	13	.	.	.
60025	4060	1	Put	put	VB
60025	4060	2	them	-PRON-	PRP
60025	4060	3	into	into	IN
60025	4060	4	a	a	DT
60025	4060	5	preserving	preserving	JJ
60025	4060	6	-	-	HYPH
60025	4060	7	pan	pan	NN
60025	4060	8	with	with	IN
60025	4060	9	clear	clear	JJ
60025	4060	10	spring	spring	NN
60025	4060	11	water	water	NN
60025	4060	12	.	.	.
60025	4061	1	If	if	IN
60025	4061	2	you	-PRON-	PRP
60025	4061	3	are	be	VBP
60025	4061	4	obliged	oblige	VBN
60025	4061	5	to	to	TO
60025	4061	6	use	use	VB
60025	4061	7	river	river	NN
60025	4061	8	water	water	NN
60025	4061	9	,	,	,
60025	4061	10	filter	filter	VB
60025	4061	11	it	-PRON-	PRP
60025	4061	12	first	first	RB
60025	4061	13	;	;	:
60025	4061	14	allowing	allow	VBG
60025	4061	15	one	one	CD
60025	4061	16	pint	pint	NN
60025	4061	17	to	to	IN
60025	4061	18	twelve	twelve	CD
60025	4061	19	large	large	JJ
60025	4061	20	quinces	quince	NNS
60025	4061	21	.	.	.
60025	4062	1	Boil	boil	VB
60025	4062	2	them	-PRON-	PRP
60025	4062	3	gently	gently	RB
60025	4062	4	till	till	IN
60025	4062	5	they	-PRON-	PRP
60025	4062	6	are	be	VBP
60025	4062	7	all	all	RB
60025	4062	8	soft	soft	JJ
60025	4062	9	and	and	CC
60025	4062	10	broken	broken	JJ
60025	4062	11	.	.	.
60025	4063	1	Then	then	RB
60025	4063	2	put	put	VB
60025	4063	3	them	-PRON-	PRP
60025	4063	4	into	into	IN
60025	4063	5	a	a	DT
60025	4063	6	jelly	jelly	JJ
60025	4063	7	-	-	HYPH
60025	4063	8	bag	bag	NN
60025	4063	9	,	,	,
60025	4063	10	and	and	CC
60025	4063	11	do	do	VBP
60025	4063	12	not	not	RB
60025	4063	13	squeeze	squeeze	VB
60025	4063	14	it	-PRON-	PRP
60025	4063	15	till	till	IN
60025	4063	16	after	after	IN
60025	4063	17	the	the	DT
60025	4063	18	clear	clear	JJ
60025	4063	19	liquid	liquid	NN
60025	4063	20	has	have	VBZ
60025	4063	21	ceased	cease	VBN
60025	4063	22	running	running	NN
60025	4063	23	.	.	.
60025	4064	1	Of	of	IN
60025	4064	2	this	this	DT
60025	4064	3	you	-PRON-	PRP
60025	4064	4	must	must	MD
60025	4064	5	make	make	VB
60025	4064	6	the	the	DT
60025	4064	7	best	good	JJS
60025	4064	8	jelly	jelly	NN
60025	4064	9	,	,	,
60025	4064	10	allowing	allow	VBG
60025	4064	11	to	to	IN
60025	4064	12	each	each	DT
60025	4064	13	pint	pint	NN
60025	4064	14	a	a	DT
60025	4064	15	pound	pound	NN
60025	4064	16	of	of	IN
60025	4064	17	loaf	loaf	NN
60025	4064	18	-	-	HYPH
60025	4064	19	sugar	sugar	NN
60025	4064	20	.	.	.
60025	4065	1	Having	have	VBG
60025	4065	2	dissolved	dissolve	VBN
60025	4065	3	the	the	DT
60025	4065	4	sugar	sugar	NN
60025	4065	5	in	in	IN
60025	4065	6	the	the	DT
60025	4065	7	liquid	liquid	NN
60025	4065	8	,	,	,
60025	4065	9	boil	boil	VB
60025	4065	10	them	-PRON-	PRP
60025	4065	11	together	together	RB
60025	4065	12	about	about	RB
60025	4065	13	twenty	twenty	CD
60025	4065	14	minutes	minute	NNS
60025	4065	15	,	,	,
60025	4065	16	or	or	CC
60025	4065	17	till	till	IN
60025	4065	18	you	-PRON-	PRP
60025	4065	19	have	have	VBP
60025	4065	20	a	a	DT
60025	4065	21	thick	thick	JJ
60025	4065	22	jelly	jelly	NN
60025	4065	23	.	.	.
60025	4066	1	In	in	IN
60025	4066	2	the	the	DT
60025	4066	3	mean	mean	JJ
60025	4066	4	time	time	NN
60025	4066	5	squeeze	squeeze	VB
60025	4066	6	out	out	RP
60025	4066	7	all	all	DT
60025	4066	8	that	that	WDT
60025	4066	9	is	be	VBZ
60025	4066	10	left	leave	VBN
60025	4066	11	in	in	IN
60025	4066	12	the	the	DT
60025	4066	13	bag	bag	NN
60025	4066	14	.	.	.
60025	4067	1	It	-PRON-	PRP
60025	4067	2	will	will	MD
60025	4067	3	not	not	RB
60025	4067	4	be	be	VB
60025	4067	5	clear	clear	JJ
60025	4067	6	,	,	,
60025	4067	7	but	but	CC
60025	4067	8	you	-PRON-	PRP
60025	4067	9	can	can	MD
60025	4067	10	make	make	VB
60025	4067	11	of	of	IN
60025	4067	12	it	-PRON-	PRP
60025	4067	13	a	a	DT
60025	4067	14	very	very	RB
60025	4067	15	good	good	JJ
60025	4067	16	jelly	jelly	NN
60025	4067	17	for	for	IN
60025	4067	18	common	common	JJ
60025	4067	19	purposes	purpose	NNS
60025	4067	20	.	.	.
60025	4068	1	QUINCE	QUINCE	NNP
60025	4068	2	MARMALADE.--Take	MARMALADE.--Take	NNP
60025	4068	3	ten	ten	CD
60025	4068	4	pounds	pound	NNS
60025	4068	5	of	of	IN
60025	4068	6	ripe	ripe	JJ
60025	4068	7	yellow	yellow	JJ
60025	4068	8	quinces	quince	NNS
60025	4068	9	;	;	:
60025	4068	10	and	and	CC
60025	4068	11	having	have	VBG
60025	4068	12	washed	wash	VBN
60025	4068	13	them	-PRON-	PRP
60025	4068	14	clean	clean	JJ
60025	4068	15	,	,	,
60025	4068	16	pare	pare	VBP
60025	4068	17	and	and	CC
60025	4068	18	core	core	VB
60025	4068	19	them	-PRON-	PRP
60025	4068	20	,	,	,
60025	4068	21	and	and	CC
60025	4068	22	cut	cut	VB
60025	4068	23	them	-PRON-	PRP
60025	4068	24	into	into	IN
60025	4068	25	small	small	JJ
60025	4068	26	pieces	piece	NNS
60025	4068	27	.	.	.
60025	4069	1	To	to	IN
60025	4069	2	each	each	DT
60025	4069	3	pound	pound	NN
60025	4069	4	of	of	IN
60025	4069	5	the	the	DT
60025	4069	6	cut	cut	NN
60025	4069	7	quinces	quince	NNS
60025	4069	8	allow	allow	VBP
60025	4069	9	half	half	PDT
60025	4069	10	a	a	DT
60025	4069	11	pound	pound	NN
60025	4069	12	of	of	IN
60025	4069	13	powdered	powdered	JJ
60025	4069	14	loaf	loaf	NN
60025	4069	15	-	-	HYPH
60025	4069	16	sugar	sugar	NN
60025	4069	17	.	.	.
60025	4070	1	Put	put	VB
60025	4070	2	the	the	DT
60025	4070	3	parings	paring	NNS
60025	4070	4	and	and	CC
60025	4070	5	cores	core	NNS
60025	4070	6	into	into	IN
60025	4070	7	a	a	DT
60025	4070	8	kettle	kettle	NN
60025	4070	9	with	with	IN
60025	4070	10	water	water	NN
60025	4070	11	enough	enough	RB
60025	4070	12	to	to	TO
60025	4070	13	cover	cover	VB
60025	4070	14	them	-PRON-	PRP
60025	4070	15	,	,	,
60025	4070	16	and	and	CC
60025	4070	17	boil	boil	VB
60025	4070	18	them	-PRON-	PRP
60025	4070	19	slowly	slowly	RB
60025	4070	20	till	till	IN
60025	4070	21	they	-PRON-	PRP
60025	4070	22	are	be	VBP
60025	4070	23	all	all	RB
60025	4070	24	to	to	IN
60025	4070	25	pieces	piece	NNS
60025	4070	26	,	,	,
60025	4070	27	and	and	CC
60025	4070	28	quite	quite	RB
60025	4070	29	soft	soft	JJ
60025	4070	30	.	.	.
60025	4071	1	Then	then	RB
60025	4071	2	having	have	VBG
60025	4071	3	put	put	VBN
60025	4071	4	the	the	DT
60025	4071	5	quinces	quince	NNS
60025	4071	6	with	with	IN
60025	4071	7	the	the	DT
60025	4071	8	sugar	sugar	NN
60025	4071	9	into	into	IN
60025	4071	10	a	a	DT
60025	4071	11	porcelain	porcelain	NN
60025	4071	12	preserving	preserve	VBG
60025	4071	13	kettle	kettle	NN
60025	4071	14	,	,	,
60025	4071	15	strain	strain	VB
60025	4071	16	over	over	IN
60025	4071	17	them	-PRON-	PRP
60025	4071	18	,	,	,
60025	4071	19	through	through	IN
60025	4071	20	a	a	DT
60025	4071	21	cloth	cloth	NN
60025	4071	22	,	,	,
60025	4071	23	the	the	DT
60025	4071	24	liquid	liquid	NN
60025	4071	25	from	from	IN
60025	4071	26	the	the	DT
60025	4071	27	parings	paring	NNS
60025	4071	28	and	and	CC
60025	4071	29	cores	core	NNS
60025	4071	30	.	.	.
60025	4072	1	Add	add	VB
60025	4072	2	a	a	DT
60025	4072	3	little	little	JJ
60025	4072	4	cochineal	cochineal	NN
60025	4072	5	powdered	powder	VBN
60025	4072	6	,	,	,
60025	4072	7	and	and	CC
60025	4072	8	sifted	sift	VBN
60025	4072	9	through	through	IN
60025	4072	10	thin	thin	JJ
60025	4072	11	muslin	muslin	NN
60025	4072	12	.	.	.
60025	4073	1	Boil	boil	VB
60025	4073	2	the	the	DT
60025	4073	3	whole	whole	NN
60025	4073	4	over	over	IN
60025	4073	5	a	a	DT
60025	4073	6	quick	quick	JJ
60025	4073	7	fire	fire	NN
60025	4073	8	till	till	IN
60025	4073	9	it	-PRON-	PRP
60025	4073	10	becomes	become	VBZ
60025	4073	11	a	a	DT
60025	4073	12	thick	thick	JJ
60025	4073	13	smooth	smooth	JJ
60025	4073	14	mass	mass	NN
60025	4073	15	,	,	,
60025	4073	16	keeping	keep	VBG
60025	4073	17	it	-PRON-	PRP
60025	4073	18	covered	covered	JJ
60025	4073	19	except	except	IN
60025	4073	20	when	when	WRB
60025	4073	21	you	-PRON-	PRP
60025	4073	22	are	be	VBP
60025	4073	23	skimming	skim	VBG
60025	4073	24	it	-PRON-	PRP
60025	4073	25	;	;	:
60025	4073	26	and	and	CC
60025	4073	27	always	always	RB
60025	4073	28	after	after	IN
60025	4073	29	skimming	skim	VBG
60025	4073	30	,	,	,
60025	4073	31	stir	stir	VB
60025	4073	32	it	-PRON-	PRP
60025	4073	33	up	up	RP
60025	4073	34	well	well	RB
60025	4073	35	from	from	IN
60025	4073	36	the	the	DT
60025	4073	37	bottom	bottom	NN
60025	4073	38	.	.	.
60025	4074	1	When	when	WRB
60025	4074	2	cold	cold	JJ
60025	4074	3	,	,	,
60025	4074	4	put	put	VBD
60025	4074	5	it	-PRON-	PRP
60025	4074	6	up	up	RP
60025	4074	7	in	in	IN
60025	4074	8	glass	glass	NN
60025	4074	9	jars	jar	NNS
60025	4074	10	.	.	.
60025	4075	1	If	if	IN
60025	4075	2	you	-PRON-	PRP
60025	4075	3	wish	wish	VBP
60025	4075	4	to	to	TO
60025	4075	5	use	use	VB
60025	4075	6	it	-PRON-	PRP
60025	4075	7	soon	soon	RB
60025	4075	8	,	,	,
60025	4075	9	put	put	VBD
60025	4075	10	it	-PRON-	PRP
60025	4075	11	warm	warm	JJ
60025	4075	12	into	into	IN
60025	4075	13	moulds	mould	NNS
60025	4075	14	,	,	,
60025	4075	15	and	and	CC
60025	4075	16	when	when	WRB
60025	4075	17	it	-PRON-	PRP
60025	4075	18	is	be	VBZ
60025	4075	19	cold	cold	JJ
60025	4075	20	,	,	,
60025	4075	21	set	set	VBD
60025	4075	22	the	the	DT
60025	4075	23	moulds	mould	NNS
60025	4075	24	in	in	IN
60025	4075	25	luke	luke	JJ
60025	4075	26	-	-	HYPH
60025	4075	27	warm	warm	JJ
60025	4075	28	water	water	NN
60025	4075	29	,	,	,
60025	4075	30	and	and	CC
60025	4075	31	the	the	DT
60025	4075	32	marmalade	marmalade	NN
60025	4075	33	will	will	MD
60025	4075	34	turn	turn	VB
60025	4075	35	out	out	RP
60025	4075	36	easily	easily	RB
60025	4075	37	.	.	.
60025	4076	1	QUINCE	QUINCE	NNP
60025	4076	2	CHEESE.--Have	cheese.--have	VBP
60025	4076	3	fine	fine	JJ
60025	4076	4	ripe	ripe	JJ
60025	4076	5	quinces	quince	NNS
60025	4076	6	,	,	,
60025	4076	7	and	and	CC
60025	4076	8	pare	pare	VB
60025	4076	9	and	and	CC
60025	4076	10	core	core	VB
60025	4076	11	them	-PRON-	PRP
60025	4076	12	.	.	.
60025	4077	1	Cut	cut	VB
60025	4077	2	them	-PRON-	PRP
60025	4077	3	into	into	IN
60025	4077	4	pieces	piece	NNS
60025	4077	5	,	,	,
60025	4077	6	and	and	CC
60025	4077	7	weigh	weigh	VB
60025	4077	8	them	-PRON-	PRP
60025	4077	9	;	;	:
60025	4077	10	and	and	CC
60025	4077	11	to	to	IN
60025	4077	12	each	each	DT
60025	4077	13	pound	pound	NN
60025	4077	14	of	of	IN
60025	4077	15	the	the	DT
60025	4077	16	cut	cut	NN
60025	4077	17	quinces	quince	NNS
60025	4077	18	,	,	,
60025	4077	19	allow	allow	VB
60025	4077	20	half	half	PDT
60025	4077	21	a	a	DT
60025	4077	22	pound	pound	NN
60025	4077	23	of	of	IN
60025	4077	24	the	the	DT
60025	4077	25	best	good	JJS
60025	4077	26	brown	brown	JJ
60025	4077	27	sugar	sugar	NN
60025	4077	28	.	.	.
60025	4078	1	Put	put	VB
60025	4078	2	the	the	DT
60025	4078	3	cores	core	NNS
60025	4078	4	and	and	CC
60025	4078	5	parings	paring	NNS
60025	4078	6	into	into	IN
60025	4078	7	a	a	DT
60025	4078	8	kettle	kettle	NN
60025	4078	9	with	with	IN
60025	4078	10	water	water	NN
60025	4078	11	enough	enough	RB
60025	4078	12	to	to	TO
60025	4078	13	cover	cover	VB
60025	4078	14	them	-PRON-	PRP
60025	4078	15	,	,	,
60025	4078	16	keeping	keep	VBG
60025	4078	17	the	the	DT
60025	4078	18	lid	lid	NN
60025	4078	19	of	of	IN
60025	4078	20	the	the	DT
60025	4078	21	kettle	kettle	NN
60025	4078	22	closed	closed	JJ
60025	4078	23	.	.	.
60025	4079	1	When	when	WRB
60025	4079	2	you	-PRON-	PRP
60025	4079	3	find	find	VBP
60025	4079	4	that	that	IN
60025	4079	5	they	-PRON-	PRP
60025	4079	6	are	be	VBP
60025	4079	7	all	all	RB
60025	4079	8	boiled	boil	VBN
60025	4079	9	to	to	IN
60025	4079	10	pieces	piece	NNS
60025	4079	11	and	and	CC
60025	4079	12	quite	quite	RB
60025	4079	13	soft	soft	JJ
60025	4079	14	,	,	,
60025	4079	15	strain	strain	VB
60025	4079	16	off	off	RP
60025	4079	17	the	the	DT
60025	4079	18	water	water	NN
60025	4079	19	over	over	IN
60025	4079	20	the	the	DT
60025	4079	21	sugar	sugar	NN
60025	4079	22	,	,	,
60025	4079	23	and	and	CC
60025	4079	24	when	when	WRB
60025	4079	25	it	-PRON-	PRP
60025	4079	26	is	be	VBZ
60025	4079	27	entirely	entirely	RB
60025	4079	28	dissolved	dissolve	VBN
60025	4079	29	,	,	,
60025	4079	30	put	put	VBD
60025	4079	31	it	-PRON-	PRP
60025	4079	32	over	over	IN
60025	4079	33	the	the	DT
60025	4079	34	fire	fire	NN
60025	4079	35	and	and	CC
60025	4079	36	boil	boil	VB
60025	4079	37	it	-PRON-	PRP
60025	4079	38	to	to	IN
60025	4079	39	a	a	DT
60025	4079	40	thick	thick	JJ
60025	4079	41	syrup	syrup	NN
60025	4079	42	,	,	,
60025	4079	43	skimming	skim	VBG
60025	4079	44	it	-PRON-	PRP
60025	4079	45	well	well	RB
60025	4079	46	.	.	.
60025	4080	1	When	when	WRB
60025	4080	2	no	no	DT
60025	4080	3	more	more	JJR
60025	4080	4	scum	scum	NN
60025	4080	5	rises	rise	NNS
60025	4080	6	,	,	,
60025	4080	7	put	put	VBN
60025	4080	8	in	in	IN
60025	4080	9	the	the	DT
60025	4080	10	quinces	quince	NNS
60025	4080	11	,	,	,
60025	4080	12	cover	cover	VB
60025	4080	13	them	-PRON-	PRP
60025	4080	14	closely	closely	RB
60025	4080	15	,	,	,
60025	4080	16	and	and	CC
60025	4080	17	boil	boil	VB
60025	4080	18	them	-PRON-	PRP
60025	4080	19	all	all	DT
60025	4080	20	day	day	NN
60025	4080	21	over	over	IN
60025	4080	22	a	a	DT
60025	4080	23	slow	slow	JJ
60025	4080	24	fire	fire	NN
60025	4080	25	,	,	,
60025	4080	26	stirring	stir	VBG
60025	4080	27	them	-PRON-	PRP
60025	4080	28	and	and	CC
60025	4080	29	mashing	mash	VBG
60025	4080	30	them	-PRON-	PRP
60025	4080	31	down	down	RP
60025	4080	32	with	with	IN
60025	4080	33	a	a	DT
60025	4080	34	spoon	spoon	NN
60025	4080	35	till	till	IN
60025	4080	36	they	-PRON-	PRP
60025	4080	37	are	be	VBP
60025	4080	38	a	a	DT
60025	4080	39	thick	thick	JJ
60025	4080	40	smooth	smooth	JJ
60025	4080	41	paste	paste	NN
60025	4080	42	.	.	.
60025	4081	1	Then	then	RB
60025	4081	2	take	take	VB
60025	4081	3	it	-PRON-	PRP
60025	4081	4	out	out	RP
60025	4081	5	,	,	,
60025	4081	6	and	and	CC
60025	4081	7	put	put	VBD
60025	4081	8	it	-PRON-	PRP
60025	4081	9	into	into	IN
60025	4081	10	buttered	butter	VBN
60025	4081	11	tin	tin	NN
60025	4081	12	pans	pan	NNS
60025	4081	13	or	or	CC
60025	4081	14	deep	deep	JJ
60025	4081	15	dishes	dish	NNS
60025	4081	16	.	.	.
60025	4082	1	Let	let	VB
60025	4082	2	it	-PRON-	PRP
60025	4082	3	set	set	VB
60025	4082	4	to	to	TO
60025	4082	5	get	get	VB
60025	4082	6	cold	cold	JJ
60025	4082	7	.	.	.
60025	4083	1	It	-PRON-	PRP
60025	4083	2	will	will	MD
60025	4083	3	then	then	RB
60025	4083	4	turn	turn	VB
60025	4083	5	out	out	RP
60025	4083	6	so	so	RB
60025	4083	7	firm	firm	JJ
60025	4083	8	that	that	IN
60025	4083	9	you	-PRON-	PRP
60025	4083	10	may	may	MD
60025	4083	11	cut	cut	VB
60025	4083	12	it	-PRON-	PRP
60025	4083	13	into	into	IN
60025	4083	14	slices	slice	NNS
60025	4083	15	like	like	IN
60025	4083	16	cheese	cheese	NN
60025	4083	17	.	.	.
60025	4084	1	Keep	keep	VB
60025	4084	2	it	-PRON-	PRP
60025	4084	3	in	in	IN
60025	4084	4	a	a	DT
60025	4084	5	dry	dry	JJ
60025	4084	6	place	place	NN
60025	4084	7	in	in	IN
60025	4084	8	broad	broad	JJ
60025	4084	9	stone	stone	NN
60025	4084	10	pots	pot	NNS
60025	4084	11	.	.	.
60025	4085	1	It	-PRON-	PRP
60025	4085	2	is	be	VBZ
60025	4085	3	intended	intend	VBN
60025	4085	4	for	for	IN
60025	4085	5	the	the	DT
60025	4085	6	tea	tea	NN
60025	4085	7	-	-	HYPH
60025	4085	8	table	table	NN
60025	4085	9	.	.	.
60025	4086	1	PRESERVED	preserved	JJ
60025	4086	2	APPLES	apple	NNS
60025	4086	3	.	.	.
60025	4087	1	Take	take	VB
60025	4087	2	fine	fine	JJ
60025	4087	3	ripe	ripe	JJ
60025	4087	4	pippin	pippin	NN
60025	4087	5	or	or	CC
60025	4087	6	bell	bell	NN
60025	4087	7	-	-	HYPH
60025	4087	8	flower	flower	NN
60025	4087	9	apples	apple	NNS
60025	4087	10	.	.	.
60025	4088	1	Pare	pare	VB
60025	4088	2	and	and	CC
60025	4088	3	core	core	VB
60025	4088	4	them	-PRON-	PRP
60025	4088	5	,	,	,
60025	4088	6	and	and	CC
60025	4088	7	either	either	CC
60025	4088	8	leave	leave	VB
60025	4088	9	them	-PRON-	PRP
60025	4088	10	whole	whole	JJ
60025	4088	11	,	,	,
60025	4088	12	or	or	CC
60025	4088	13	cut	cut	VB
60025	4088	14	them	-PRON-	PRP
60025	4088	15	into	into	IN
60025	4088	16	quarters	quarter	NNS
60025	4088	17	.	.	.
60025	4089	1	Weigh	weigh	VB
60025	4089	2	them	-PRON-	PRP
60025	4089	3	,	,	,
60025	4089	4	and	and	CC
60025	4089	5	to	to	IN
60025	4089	6	each	each	DT
60025	4089	7	pound	pound	NN
60025	4089	8	of	of	IN
60025	4089	9	apples	apple	NNS
60025	4089	10	allow	allow	VBP
60025	4089	11	a	a	DT
60025	4089	12	pound	pound	NN
60025	4089	13	of	of	IN
60025	4089	14	loaf	loaf	NN
60025	4089	15	-	-	HYPH
60025	4089	16	sugar	sugar	NN
60025	4089	17	.	.	.
60025	4090	1	Put	put	VB
60025	4090	2	the	the	DT
60025	4090	3	apples	apple	NNS
60025	4090	4	into	into	IN
60025	4090	5	a	a	DT
60025	4090	6	stew	stew	NN
60025	4090	7	-	-	HYPH
60025	4090	8	pan	pan	NN
60025	4090	9	with	with	IN
60025	4090	10	just	just	JJ
60025	4090	11	water	water	NN
60025	4090	12	enough	enough	RB
60025	4090	13	to	to	TO
60025	4090	14	cover	cover	VB
60025	4090	15	them	-PRON-	PRP
60025	4090	16	,	,	,
60025	4090	17	and	and	CC
60025	4090	18	let	let	VB
60025	4090	19	them	-PRON-	PRP
60025	4090	20	boil	boil	VB
60025	4090	21	slowly	slowly	RB
60025	4090	22	for	for	IN
60025	4090	23	about	about	IN
60025	4090	24	half	half	PDT
60025	4090	25	an	an	DT
60025	4090	26	hour	hour	NN
60025	4090	27	.	.	.
60025	4091	1	They	-PRON-	PRP
60025	4091	2	must	must	MD
60025	4091	3	be	be	VB
60025	4091	4	only	only	RB
60025	4091	5	parboiled	parboil	VBN
60025	4091	6	.	.	.
60025	4092	1	Then	then	RB
60025	4092	2	strain	strain	VB
60025	4092	3	the	the	DT
60025	4092	4	apple	apple	NN
60025	4092	5	water	water	NN
60025	4092	6	over	over	IN
60025	4092	7	the	the	DT
60025	4092	8	sugar	sugar	NN
60025	4092	9	into	into	IN
60025	4092	10	a	a	DT
60025	4092	11	preserving	preserve	VBG
60025	4092	12	kettle	kettle	NN
60025	4092	13	,	,	,
60025	4092	14	and	and	CC
60025	4092	15	when	when	WRB
60025	4092	16	the	the	DT
60025	4092	17	sugar	sugar	NN
60025	4092	18	is	be	VBZ
60025	4092	19	melted	melt	VBN
60025	4092	20	put	put	VBN
60025	4092	21	it	-PRON-	PRP
60025	4092	22	on	on	IN
60025	4092	23	the	the	DT
60025	4092	24	fire	fire	NN
60025	4092	25	with	with	IN
60025	4092	26	the	the	DT
60025	4092	27	yellow	yellow	JJ
60025	4092	28	rind	rind	NN
60025	4092	29	of	of	IN
60025	4092	30	some	some	DT
60025	4092	31	lemons	lemon	NNS
60025	4092	32	pared	pare	VBN
60025	4092	33	thin	thin	RB
60025	4092	34	,	,	,
60025	4092	35	allowing	allow	VBG
60025	4092	36	two	two	CD
60025	4092	37	lemons	lemon	NNS
60025	4092	38	to	to	IN
60025	4092	39	a	a	DT
60025	4092	40	dozen	dozen	NN
60025	4092	41	apples	apple	NNS
60025	4092	42	.	.	.
60025	4093	1	Boil	boil	VB
60025	4093	2	the	the	DT
60025	4093	3	syrup	syrup	NN
60025	4093	4	till	till	IN
60025	4093	5	clear	clear	JJ
60025	4093	6	and	and	CC
60025	4093	7	thick	thick	JJ
60025	4093	8	,	,	,
60025	4093	9	skimming	skim	VBG
60025	4093	10	it	-PRON-	PRP
60025	4093	11	carefully	carefully	RB
60025	4093	12	;	;	:
60025	4093	13	then	then	RB
60025	4093	14	put	put	VB
60025	4093	15	in	in	RP
60025	4093	16	the	the	DT
60025	4093	17	apples	apple	NNS
60025	4093	18	,	,	,
60025	4093	19	and	and	CC
60025	4093	20	after	after	IN
60025	4093	21	they	-PRON-	PRP
60025	4093	22	have	have	VBP
60025	4093	23	boiled	boil	VBN
60025	4093	24	slowly	slowly	RB
60025	4093	25	a	a	DT
60025	4093	26	quarter	quarter	NN
60025	4093	27	of	of	IN
60025	4093	28	an	an	DT
60025	4093	29	hour	hour	NN
60025	4093	30	,	,	,
60025	4093	31	add	add	VB
60025	4093	32	the	the	DT
60025	4093	33	juice	juice	NN
60025	4093	34	of	of	IN
60025	4093	35	the	the	DT
60025	4093	36	lemons	lemon	NNS
60025	4093	37	.	.	.
60025	4094	1	Let	let	VB
60025	4094	2	it	-PRON-	PRP
60025	4094	3	boil	boil	VB
60025	4094	4	about	about	IN
60025	4094	5	fifteen	fifteen	CD
60025	4094	6	minutes	minute	NNS
60025	4094	7	longer	long	RBR
60025	4094	8	,	,	,
60025	4094	9	or	or	CC
60025	4094	10	till	till	IN
60025	4094	11	the	the	DT
60025	4094	12	apples	apple	NNS
60025	4094	13	are	be	VBP
60025	4094	14	tender	tender	JJ
60025	4094	15	and	and	CC
60025	4094	16	clear	clear	JJ
60025	4094	17	,	,	,
60025	4094	18	but	but	CC
60025	4094	19	not	not	RB
60025	4094	20	till	till	IN
60025	4094	21	they	-PRON-	PRP
60025	4094	22	break	break	VBP
60025	4094	23	.	.	.
60025	4095	1	When	when	WRB
60025	4095	2	they	-PRON-	PRP
60025	4095	3	are	be	VBP
60025	4095	4	cold	cold	JJ
60025	4095	5	,	,	,
60025	4095	6	put	put	VB
60025	4095	7	them	-PRON-	PRP
60025	4095	8	into	into	IN
60025	4095	9	jars	jar	NNS
60025	4095	10	,	,	,
60025	4095	11	and	and	CC
60025	4095	12	covering	cover	VBG
60025	4095	13	them	-PRON-	PRP
60025	4095	14	closely	closely	RB
60025	4095	15	,	,	,
60025	4095	16	let	let	VB
60025	4095	17	them	-PRON-	PRP
60025	4095	18	set	set	VB
60025	4095	19	a	a	DT
60025	4095	20	week	week	NN
60025	4095	21	.	.	.
60025	4096	1	At	at	IN
60025	4096	2	the	the	DT
60025	4096	3	end	end	NN
60025	4096	4	of	of	IN
60025	4096	5	that	that	DT
60025	4096	6	time	time	NN
60025	4096	7	give	give	VB
60025	4096	8	them	-PRON-	PRP
60025	4096	9	another	another	DT
60025	4096	10	boil	boil	NN
60025	4096	11	in	in	IN
60025	4096	12	the	the	DT
60025	4096	13	same	same	JJ
60025	4096	14	syrup	syrup	NN
60025	4096	15	;	;	:
60025	4096	16	apples	apple	NNS
60025	4096	17	being	be	VBG
60025	4096	18	more	more	RBR
60025	4096	19	difficult	difficult	JJ
60025	4096	20	to	to	TO
60025	4096	21	keep	keep	VB
60025	4096	22	than	than	IN
60025	4096	23	any	any	DT
60025	4096	24	other	other	JJ
60025	4096	25	fruit	fruit	NN
60025	4096	26	.	.	.
60025	4097	1	You	-PRON-	PRP
60025	4097	2	may	may	MD
60025	4097	3	colour	colour	VB
60025	4097	4	them	-PRON-	PRP
60025	4097	5	red	red	JJ
60025	4097	6	by	by	IN
60025	4097	7	adding	add	VBG
60025	4097	8	,	,	,
60025	4097	9	when	when	WRB
60025	4097	10	you	-PRON-	PRP
60025	4097	11	boil	boil	VBP
60025	4097	12	them	-PRON-	PRP
60025	4097	13	in	in	IN
60025	4097	14	the	the	DT
60025	4097	15	syrup	syrup	NN
60025	4097	16	,	,	,
60025	4097	17	a	a	DT
60025	4097	18	little	little	JJ
60025	4097	19	cochineal	cochineal	NN
60025	4097	20	.	.	.
60025	4098	1	BAKED	BAKED	NNP
60025	4098	2	APPLES.--Take	apples.--take	VBP
60025	4098	3	a	a	DT
60025	4098	4	dozen	dozen	NN
60025	4098	5	fine	fine	JJ
60025	4098	6	large	large	JJ
60025	4098	7	juicy	juicy	JJ
60025	4098	8	apples	apple	NNS
60025	4098	9	,	,	,
60025	4098	10	and	and	CC
60025	4098	11	pare	pare	VBP
60025	4098	12	and	and	CC
60025	4098	13	core	core	VB
60025	4098	14	them	-PRON-	PRP
60025	4098	15	,	,	,
60025	4098	16	but	but	CC
60025	4098	17	do	do	VBP
60025	4098	18	not	not	RB
60025	4098	19	cut	cut	VB
60025	4098	20	them	-PRON-	PRP
60025	4098	21	in	in	IN
60025	4098	22	pieces	piece	NNS
60025	4098	23	.	.	.
60025	4099	1	Put	put	VB
60025	4099	2	them	-PRON-	PRP
60025	4099	3	side	side	NN
60025	4099	4	by	by	IN
60025	4099	5	side	side	NN
60025	4099	6	into	into	IN
60025	4099	7	a	a	DT
60025	4099	8	large	large	JJ
60025	4099	9	baking	baking	NN
60025	4099	10	-	-	HYPH
60025	4099	11	pan	pan	NN
60025	4099	12	,	,	,
60025	4099	13	and	and	CC
60025	4099	14	fill	fill	VB
60025	4099	15	up	up	RP
60025	4099	16	with	with	IN
60025	4099	17	white	white	JJ
60025	4099	18	sugar	sugar	NN
60025	4099	19	the	the	DT
60025	4099	20	holes	hole	NNS
60025	4099	21	from	from	IN
60025	4099	22	whence	whence	NN
60025	4099	23	you	-PRON-	PRP
60025	4099	24	have	have	VBP
60025	4099	25	extracted	extract	VBN
60025	4099	26	the	the	DT
60025	4099	27	cores	core	NNS
60025	4099	28	.	.	.
60025	4100	1	Pour	pour	VB
60025	4100	2	into	into	IN
60025	4100	3	each	each	DT
60025	4100	4	a	a	DT
60025	4100	5	little	little	JJ
60025	4100	6	lemon	lemon	NN
60025	4100	7	-	-	HYPH
60025	4100	8	juice	juice	NN
60025	4100	9	,	,	,
60025	4100	10	or	or	CC
60025	4100	11	a	a	DT
60025	4100	12	few	few	JJ
60025	4100	13	drops	drop	NNS
60025	4100	14	of	of	IN
60025	4100	15	essence	essence	NN
60025	4100	16	of	of	IN
60025	4100	17	lemon	lemon	NN
60025	4100	18	,	,	,
60025	4100	19	and	and	CC
60025	4100	20	stick	stick	VB
60025	4100	21	in	in	IN
60025	4100	22	every	every	DT
60025	4100	23	one	one	NN
60025	4100	24	a	a	DT
60025	4100	25	long	long	JJ
60025	4100	26	piece	piece	NN
60025	4100	27	of	of	IN
60025	4100	28	lemon	lemon	NN
60025	4100	29	-	-	HYPH
60025	4100	30	peel	peel	NN
60025	4100	31	evenly	evenly	RB
60025	4100	32	cut	cut	VBN
60025	4100	33	.	.	.
60025	4101	1	Into	into	IN
60025	4101	2	the	the	DT
60025	4101	3	bottom	bottom	NN
60025	4101	4	of	of	IN
60025	4101	5	the	the	DT
60025	4101	6	pan	pan	NN
60025	4101	7	put	put	VBD
60025	4101	8	a	a	DT
60025	4101	9	very	very	RB
60025	4101	10	little	little	JJ
60025	4101	11	water	water	NN
60025	4101	12	,	,	,
60025	4101	13	just	just	RB
60025	4101	14	enough	enough	RB
60025	4101	15	to	to	TO
60025	4101	16	prevent	prevent	VB
60025	4101	17	the	the	DT
60025	4101	18	apples	apple	NNS
60025	4101	19	from	from	IN
60025	4101	20	burning	burn	VBG
60025	4101	21	.	.	.
60025	4102	1	Bake	bake	VB
60025	4102	2	them	-PRON-	PRP
60025	4102	3	about	about	IN
60025	4102	4	an	an	DT
60025	4102	5	hour	hour	NN
60025	4102	6	,	,	,
60025	4102	7	or	or	CC
60025	4102	8	till	till	IN
60025	4102	9	they	-PRON-	PRP
60025	4102	10	are	be	VBP
60025	4102	11	tender	tender	JJ
60025	4102	12	all	all	RB
60025	4102	13	through	through	RB
60025	4102	14	,	,	,
60025	4102	15	but	but	CC
60025	4102	16	not	not	RB
60025	4102	17	till	till	IN
60025	4102	18	they	-PRON-	PRP
60025	4102	19	break	break	VBP
60025	4102	20	.	.	.
60025	4103	1	When	when	WRB
60025	4103	2	done	do	VBN
60025	4103	3	,	,	,
60025	4103	4	set	set	VBD
60025	4103	5	them	-PRON-	PRP
60025	4103	6	away	away	RB
60025	4103	7	to	to	TO
60025	4103	8	get	get	VB
60025	4103	9	cold	cold	JJ
60025	4103	10	.	.	.
60025	4104	1	If	if	IN
60025	4104	2	closely	closely	RB
60025	4104	3	covered	cover	VBN
60025	4104	4	they	-PRON-	PRP
60025	4104	5	will	will	MD
60025	4104	6	keep	keep	VB
60025	4104	7	two	two	CD
60025	4104	8	days	day	NNS
60025	4104	9	.	.	.
60025	4105	1	They	-PRON-	PRP
60025	4105	2	may	may	MD
60025	4105	3	be	be	VB
60025	4105	4	eaten	eat	VBN
60025	4105	5	at	at	IN
60025	4105	6	tea	tea	NN
60025	4105	7	with	with	IN
60025	4105	8	cream	cream	NN
60025	4105	9	.	.	.
60025	4106	1	Or	or	CC
60025	4106	2	at	at	IN
60025	4106	3	dinner	dinner	NN
60025	4106	4	with	with	IN
60025	4106	5	a	a	DT
60025	4106	6	boiled	boil	VBN
60025	4106	7	custard	custard	NN
60025	4106	8	poured	pour	VBD
60025	4106	9	over	over	IN
60025	4106	10	them	-PRON-	PRP
60025	4106	11	.	.	.
60025	4107	1	Or	or	CC
60025	4107	2	you	-PRON-	PRP
60025	4107	3	may	may	MD
60025	4107	4	cover	cover	VB
60025	4107	5	them	-PRON-	PRP
60025	4107	6	with	with	IN
60025	4107	7	sweetened	sweeten	VBN
60025	4107	8	cream	cream	NN
60025	4107	9	flavoured	flavour	VBN
60025	4107	10	with	with	IN
60025	4107	11	a	a	DT
60025	4107	12	little	little	JJ
60025	4107	13	essence	essence	NN
60025	4107	14	of	of	IN
60025	4107	15	lemon	lemon	NN
60025	4107	16	,	,	,
60025	4107	17	and	and	CC
60025	4107	18	whipped	whip	VBD
60025	4107	19	to	to	IN
60025	4107	20	a	a	DT
60025	4107	21	froth	froth	NN
60025	4107	22	.	.	.
60025	4108	1	Heap	heap	VB
60025	4108	2	the	the	DT
60025	4108	3	froth	froth	NN
60025	4108	4	over	over	IN
60025	4108	5	every	every	DT
60025	4108	6	apple	apple	NN
60025	4108	7	so	so	IN
60025	4108	8	as	as	IN
60025	4108	9	to	to	TO
60025	4108	10	conceal	conceal	VB
60025	4108	11	them	-PRON-	PRP
60025	4108	12	entirely	entirely	RB
60025	4108	13	.	.	.
60025	4109	1	APPLE	APPLE	NNP
60025	4109	2	JELLY.--Take	jelly.--take	VBP
60025	4109	3	twenty	twenty	CD
60025	4109	4	large	large	JJ
60025	4109	5	ripe	ripe	JJ
60025	4109	6	juicy	juicy	JJ
60025	4109	7	pippins	pippin	NNS
60025	4109	8	.	.	.
60025	4110	1	Pare	Pare	NNP
60025	4110	2	,	,	,
60025	4110	3	core	core	NN
60025	4110	4	,	,	,
60025	4110	5	and	and	CC
60025	4110	6	chop	chop	VB
60025	4110	7	them	-PRON-	PRP
60025	4110	8	to	to	IN
60025	4110	9	pieces	piece	NNS
60025	4110	10	.	.	.
60025	4111	1	Put	put	VB
60025	4111	2	them	-PRON-	PRP
60025	4111	3	into	into	IN
60025	4111	4	a	a	DT
60025	4111	5	jar	jar	NN
60025	4111	6	with	with	IN
60025	4111	7	the	the	DT
60025	4111	8	yellow	yellow	JJ
60025	4111	9	rind	rind	NN
60025	4111	10	of	of	IN
60025	4111	11	four	four	CD
60025	4111	12	lemons	lemon	NNS
60025	4111	13	,	,	,
60025	4111	14	pared	pare	VBN
60025	4111	15	thin	thin	RB
60025	4111	16	and	and	CC
60025	4111	17	cut	cut	VBD
60025	4111	18	into	into	IN
60025	4111	19	little	little	JJ
60025	4111	20	bits	bit	NNS
60025	4111	21	.	.	.
60025	4112	1	Cover	cover	VB
60025	4112	2	the	the	DT
60025	4112	3	jar	jar	NN
60025	4112	4	closely	closely	RB
60025	4112	5	,	,	,
60025	4112	6	and	and	CC
60025	4112	7	set	set	VBD
60025	4112	8	it	-PRON-	PRP
60025	4112	9	into	into	IN
60025	4112	10	a	a	DT
60025	4112	11	pot	pot	NN
60025	4112	12	of	of	IN
60025	4112	13	hot	hot	JJ
60025	4112	14	water	water	NN
60025	4112	15	.	.	.
60025	4113	1	Keep	keep	VB
60025	4113	2	the	the	DT
60025	4113	3	water	water	NN
60025	4113	4	boiling	boil	VBG
60025	4113	5	hard	hard	RB
60025	4113	6	all	all	DT
60025	4113	7	round	round	VB
60025	4113	8	it	-PRON-	PRP
60025	4113	9	till	till	IN
60025	4113	10	the	the	DT
60025	4113	11	apples	apple	NNS
60025	4113	12	are	be	VBP
60025	4113	13	dissolved	dissolve	VBN
60025	4113	14	.	.	.
60025	4114	1	Then	then	RB
60025	4114	2	strain	strain	VB
60025	4114	3	them	-PRON-	PRP
60025	4114	4	through	through	IN
60025	4114	5	a	a	DT
60025	4114	6	jelly	jelly	JJ
60025	4114	7	-	-	HYPH
60025	4114	8	bag	bag	NN
60025	4114	9	,	,	,
60025	4114	10	and	and	CC
60025	4114	11	mix	mix	VB
60025	4114	12	with	with	IN
60025	4114	13	the	the	DT
60025	4114	14	liquid	liquid	NN
60025	4114	15	the	the	DT
60025	4114	16	juice	juice	NN
60025	4114	17	of	of	IN
60025	4114	18	the	the	DT
60025	4114	19	lemons	lemon	NNS
60025	4114	20	.	.	.
60025	4115	1	To	to	IN
60025	4115	2	each	each	DT
60025	4115	3	pint	pint	NN
60025	4115	4	of	of	IN
60025	4115	5	the	the	DT
60025	4115	6	mixed	mixed	JJ
60025	4115	7	juice	juice	NN
60025	4115	8	allow	allow	VBP
60025	4115	9	a	a	DT
60025	4115	10	pound	pound	NN
60025	4115	11	of	of	IN
60025	4115	12	loaf	loaf	NN
60025	4115	13	-	-	HYPH
60025	4115	14	sugar	sugar	NN
60025	4115	15	.	.	.
60025	4116	1	Put	put	VB
60025	4116	2	them	-PRON-	PRP
60025	4116	3	into	into	IN
60025	4116	4	a	a	DT
60025	4116	5	porcelain	porcelain	NN
60025	4116	6	kettle	kettle	NN
60025	4116	7	,	,	,
60025	4116	8	and	and	CC
60025	4116	9	when	when	WRB
60025	4116	10	the	the	DT
60025	4116	11	sugar	sugar	NN
60025	4116	12	is	be	VBZ
60025	4116	13	melted	melt	VBN
60025	4116	14	,	,	,
60025	4116	15	set	set	VBN
60025	4116	16	it	-PRON-	PRP
60025	4116	17	on	on	IN
60025	4116	18	the	the	DT
60025	4116	19	fire	fire	NN
60025	4116	20	,	,	,
60025	4116	21	and	and	CC
60025	4116	22	boil	boil	NNP
60025	4116	23	and	and	CC
60025	4116	24	skim	skim	VB
60025	4116	25	it	-PRON-	PRP
60025	4116	26	for	for	IN
60025	4116	27	about	about	RB
60025	4116	28	twenty	twenty	CD
60025	4116	29	minutes	minute	NNS
60025	4116	30	,	,	,
60025	4116	31	or	or	CC
60025	4116	32	till	till	IN
60025	4116	33	it	-PRON-	PRP
60025	4116	34	becomes	become	VBZ
60025	4116	35	a	a	DT
60025	4116	36	thick	thick	JJ
60025	4116	37	jelly	jelly	NN
60025	4116	38	.	.	.
60025	4117	1	Put	put	VB
60025	4117	2	it	-PRON-	PRP
60025	4117	3	into	into	IN
60025	4117	4	tumblers	tumbler	NNS
60025	4117	5	,	,	,
60025	4117	6	and	and	CC
60025	4117	7	cover	cover	VB
60025	4117	8	it	-PRON-	PRP
60025	4117	9	with	with	IN
60025	4117	10	double	double	JJ
60025	4117	11	tissue	tissue	NN
60025	4117	12	paper	paper	NN
60025	4117	13	nicely	nicely	RB
60025	4117	14	fitted	fit	VBD
60025	4117	15	to	to	IN
60025	4117	16	the	the	DT
60025	4117	17	inside	inside	NN
60025	4117	18	of	of	IN
60025	4117	19	the	the	DT
60025	4117	20	top	top	NN
60025	4117	21	.	.	.
60025	4118	1	The	the	DT
60025	4118	2	red	red	JJ
60025	4118	3	or	or	CC
60025	4118	4	Siberian	siberian	JJ
60025	4118	5	crab	crab	NN
60025	4118	6	apple	apple	NN
60025	4118	7	makes	make	VBZ
60025	4118	8	a	a	DT
60025	4118	9	delicious	delicious	JJ
60025	4118	10	jelly	jelly	NN
60025	4118	11	,	,	,
60025	4118	12	prepared	prepare	VBN
60025	4118	13	in	in	IN
60025	4118	14	the	the	DT
60025	4118	15	above	above	JJ
60025	4118	16	manner	manner	NN
60025	4118	17	.	.	.
60025	4119	1	APPLE	APPLE	NNP
60025	4119	2	BUTTER.--This	BUTTER.--This	NNP
60025	4119	3	is	be	VBZ
60025	4119	4	a	a	DT
60025	4119	5	compound	compound	NN
60025	4119	6	of	of	IN
60025	4119	7	apples	apple	NNS
60025	4119	8	and	and	CC
60025	4119	9	cider	cider	NN
60025	4119	10	boiled	boil	VBN
60025	4119	11	together	together	RB
60025	4119	12	till	till	IN
60025	4119	13	of	of	IN
60025	4119	14	the	the	DT
60025	4119	15	consistence	consistence	NN
60025	4119	16	of	of	IN
60025	4119	17	soft	soft	JJ
60025	4119	18	butter	butter	NN
60025	4119	19	.	.	.
60025	4120	1	It	-PRON-	PRP
60025	4120	2	is	be	VBZ
60025	4120	3	a	a	DT
60025	4120	4	very	very	RB
60025	4120	5	good	good	JJ
60025	4120	6	article	article	NN
60025	4120	7	on	on	IN
60025	4120	8	the	the	DT
60025	4120	9	tea	tea	NN
60025	4120	10	-	-	HYPH
60025	4120	11	table	table	NN
60025	4120	12	,	,	,
60025	4120	13	or	or	CC
60025	4120	14	at	at	IN
60025	4120	15	luncheon	luncheon	NN
60025	4120	16	.	.	.
60025	4121	1	It	-PRON-	PRP
60025	4121	2	can	can	MD
60025	4121	3	only	only	RB
60025	4121	4	be	be	VB
60025	4121	5	made	make	VBN
60025	4121	6	of	of	IN
60025	4121	7	sweet	sweet	JJ
60025	4121	8	new	new	JJ
60025	4121	9	cider	cider	NN
60025	4121	10	fresh	fresh	JJ
60025	4121	11	from	from	IN
60025	4121	12	the	the	DT
60025	4121	13	press	press	NN
60025	4121	14	,	,	,
60025	4121	15	and	and	CC
60025	4121	16	not	not	RB
60025	4121	17	yet	yet	RB
60025	4121	18	fermented	ferment	VBN
60025	4121	19	.	.	.
60025	4122	1	Fill	fill	VB
60025	4122	2	a	a	DT
60025	4122	3	very	very	RB
60025	4122	4	large	large	JJ
60025	4122	5	kettle	kettle	NN
60025	4122	6	with	with	IN
60025	4122	7	cider	cider	NN
60025	4122	8	,	,	,
60025	4122	9	and	and	CC
60025	4122	10	boil	boil	VB
60025	4122	11	it	-PRON-	PRP
60025	4122	12	till	till	IN
60025	4122	13	reduced	reduce	VBN
60025	4122	14	to	to	IN
60025	4122	15	one	one	CD
60025	4122	16	half	half	NN
60025	4122	17	the	the	DT
60025	4122	18	original	original	JJ
60025	4122	19	quantity	quantity	NN
60025	4122	20	.	.	.
60025	4123	1	Then	then	RB
60025	4123	2	have	have	VBP
60025	4123	3	ready	ready	JJ
60025	4123	4	some	some	DT
60025	4123	5	fine	fine	JJ
60025	4123	6	juicy	juicy	JJ
60025	4123	7	apples	apple	NNS
60025	4123	8	,	,	,
60025	4123	9	pared	pare	VBD
60025	4123	10	,	,	,
60025	4123	11	cored	core	VBD
60025	4123	12	,	,	,
60025	4123	13	and	and	CC
60025	4123	14	quartered	quarter	VBN
60025	4123	15	;	;	:
60025	4123	16	and	and	CC
60025	4123	17	put	put	VBD
60025	4123	18	as	as	RB
60025	4123	19	many	many	JJ
60025	4123	20	into	into	IN
60025	4123	21	the	the	DT
60025	4123	22	kettle	kettle	NN
60025	4123	23	as	as	IN
60025	4123	24	can	can	MD
60025	4123	25	be	be	VB
60025	4123	26	kept	keep	VBN
60025	4123	27	moist	moist	JJ
60025	4123	28	by	by	IN
60025	4123	29	the	the	DT
60025	4123	30	cider	cider	NN
60025	4123	31	.	.	.
60025	4124	1	Stir	stir	VB
60025	4124	2	it	-PRON-	PRP
60025	4124	3	frequently	frequently	RB
60025	4124	4	,	,	,
60025	4124	5	and	and	CC
60025	4124	6	when	when	WRB
60025	4124	7	the	the	DT
60025	4124	8	apples	apple	NNS
60025	4124	9	are	be	VBP
60025	4124	10	stewed	stew	VBN
60025	4124	11	quite	quite	RB
60025	4124	12	soft	soft	JJ
60025	4124	13	,	,	,
60025	4124	14	take	take	VB
60025	4124	15	them	-PRON-	PRP
60025	4124	16	out	out	RP
60025	4124	17	with	with	IN
60025	4124	18	a	a	DT
60025	4124	19	skimmer	skimmer	NN
60025	4124	20	that	that	WDT
60025	4124	21	has	have	VBZ
60025	4124	22	holes	hole	NNS
60025	4124	23	in	in	IN
60025	4124	24	it	-PRON-	PRP
60025	4124	25	,	,	,
60025	4124	26	and	and	CC
60025	4124	27	put	put	VBD
60025	4124	28	them	-PRON-	PRP
60025	4124	29	into	into	IN
60025	4124	30	a	a	DT
60025	4124	31	tub	tub	NN
60025	4124	32	.	.	.
60025	4125	1	Then	then	RB
60025	4125	2	add	add	VB
60025	4125	3	more	more	JJR
60025	4125	4	apples	apple	NNS
60025	4125	5	to	to	IN
60025	4125	6	the	the	DT
60025	4125	7	cider	cider	NN
60025	4125	8	,	,	,
60025	4125	9	and	and	CC
60025	4125	10	stew	stew	VB
60025	4125	11	them	-PRON-	PRP
60025	4125	12	soft	soft	RB
60025	4125	13	in	in	IN
60025	4125	14	the	the	DT
60025	4125	15	same	same	JJ
60025	4125	16	manner	manner	NN
60025	4125	17	,	,	,
60025	4125	18	stirring	stir	VBG
60025	4125	19	them	-PRON-	PRP
60025	4125	20	nearly	nearly	RB
60025	4125	21	all	all	PDT
60025	4125	22	the	the	DT
60025	4125	23	time	time	NN
60025	4125	24	with	with	IN
60025	4125	25	a	a	DT
60025	4125	26	stick	stick	NN
60025	4125	27	.	.	.
60025	4126	1	Have	have	VBP
60025	4126	2	at	at	IN
60025	4126	3	hand	hand	NN
60025	4126	4	some	some	DT
60025	4126	5	more	more	JJR
60025	4126	6	cider	cider	NN
60025	4126	7	ready	ready	JJ
60025	4126	8	boiled	boil	VBD
60025	4126	9	,	,	,
60025	4126	10	to	to	TO
60025	4126	11	thin	thin	VB
60025	4126	12	the	the	DT
60025	4126	13	apple	apple	NN
60025	4126	14	butter	butter	NN
60025	4126	15	in	in	IN
60025	4126	16	case	case	NN
60025	4126	17	you	-PRON-	PRP
60025	4126	18	should	should	MD
60025	4126	19	find	find	VB
60025	4126	20	it	-PRON-	PRP
60025	4126	21	too	too	RB
60025	4126	22	thick	thick	JJ
60025	4126	23	in	in	IN
60025	4126	24	the	the	DT
60025	4126	25	kettle	kettle	NN
60025	4126	26	.	.	.
60025	4127	1	If	if	IN
60025	4127	2	you	-PRON-	PRP
60025	4127	3	make	make	VBP
60025	4127	4	a	a	DT
60025	4127	5	large	large	JJ
60025	4127	6	quantity	quantity	NN
60025	4127	7	,	,	,
60025	4127	8	(	(	-LRB-
60025	4127	9	and	and	CC
60025	4127	10	it	-PRON-	PRP
60025	4127	11	is	be	VBZ
60025	4127	12	not	not	RB
60025	4127	13	worth	worth	JJ
60025	4127	14	while	while	IN
60025	4127	15	to	to	TO
60025	4127	16	prepare	prepare	VB
60025	4127	17	apple	apple	NN
60025	4127	18	butter	butter	NN
60025	4127	19	on	on	IN
60025	4127	20	a	a	DT
60025	4127	21	small	small	JJ
60025	4127	22	scale	scale	NN
60025	4127	23	,	,	,
60025	4127	24	)	)	-RRB-
60025	4127	25	it	-PRON-	PRP
60025	4127	26	will	will	MD
60025	4127	27	take	take	VB
60025	4127	28	a	a	DT
60025	4127	29	day	day	NN
60025	4127	30	to	to	TO
60025	4127	31	stew	stew	VB
60025	4127	32	the	the	DT
60025	4127	33	apples	apple	NNS
60025	4127	34	.	.	.
60025	4128	1	At	at	IN
60025	4128	2	night	night	NN
60025	4128	3	leave	leave	VB
60025	4128	4	them	-PRON-	PRP
60025	4128	5	to	to	TO
60025	4128	6	cool	cool	VB
60025	4128	7	in	in	IN
60025	4128	8	the	the	DT
60025	4128	9	tubs	tub	NNS
60025	4128	10	,	,	,
60025	4128	11	(	(	-LRB-
60025	4128	12	which	which	WDT
60025	4128	13	must	must	MD
60025	4128	14	be	be	VB
60025	4128	15	covered	cover	VBN
60025	4128	16	with	with	IN
60025	4128	17	cloths	cloth	NNS
60025	4128	18	,	,	,
60025	4128	19	)	)	-RRB-
60025	4128	20	and	and	CC
60025	4128	21	finish	finish	VB
60025	4128	22	next	next	JJ
60025	4128	23	day	day	NN
60025	4128	24	by	by	IN
60025	4128	25	boiling	boil	VBG
60025	4128	26	the	the	DT
60025	4128	27	apple	apple	NN
60025	4128	28	and	and	CC
60025	4128	29	cider	cider	NN
60025	4128	30	again	again	RB
60025	4128	31	till	till	IN
60025	4128	32	the	the	DT
60025	4128	33	consistence	consistence	NN
60025	4128	34	is	be	VBZ
60025	4128	35	that	that	DT
60025	4128	36	of	of	IN
60025	4128	37	soft	soft	JJ
60025	4128	38	marmalade	marmalade	NN
60025	4128	39	,	,	,
60025	4128	40	and	and	CC
60025	4128	41	the	the	DT
60025	4128	42	colour	colour	NN
60025	4128	43	a	a	DT
60025	4128	44	very	very	RB
60025	4128	45	dark	dark	JJ
60025	4128	46	brown	brown	NN
60025	4128	47	.	.	.
60025	4129	1	Twenty	twenty	CD
60025	4129	2	minutes	minute	NNS
60025	4129	3	or	or	CC
60025	4129	4	half	half	PDT
60025	4129	5	an	an	DT
60025	4129	6	hour	hour	NN
60025	4129	7	before	before	IN
60025	4129	8	you	-PRON-	PRP
60025	4129	9	finally	finally	RB
60025	4129	10	take	take	VBP
60025	4129	11	it	-PRON-	PRP
60025	4129	12	from	from	IN
60025	4129	13	the	the	DT
60025	4129	14	fire	fire	NN
60025	4129	15	,	,	,
60025	4129	16	add	add	VB
60025	4129	17	powdered	powdered	JJ
60025	4129	18	cinnamon	cinnamon	NN
60025	4129	19	,	,	,
60025	4129	20	cloves	clove	NNS
60025	4129	21	,	,	,
60025	4129	22	and	and	CC
60025	4129	23	nutmeg	nutmeg	NN
60025	4129	24	to	to	IN
60025	4129	25	your	-PRON-	PRP$
60025	4129	26	taste	taste	NN
60025	4129	27	.	.	.
60025	4130	1	If	if	IN
60025	4130	2	the	the	DT
60025	4130	3	spice	spice	NN
60025	4130	4	is	be	VBZ
60025	4130	5	boiled	boil	VBN
60025	4130	6	too	too	RB
60025	4130	7	long	long	RB
60025	4130	8	,	,	,
60025	4130	9	it	-PRON-	PRP
60025	4130	10	will	will	MD
60025	4130	11	lose	lose	VB
60025	4130	12	its	-PRON-	PRP$
60025	4130	13	flavour	flavour	NN
60025	4130	14	.	.	.
60025	4131	1	When	when	WRB
60025	4131	2	it	-PRON-	PRP
60025	4131	3	is	be	VBZ
60025	4131	4	cold	cold	JJ
60025	4131	5	,	,	,
60025	4131	6	put	put	VB
60025	4131	7	it	-PRON-	PRP
60025	4131	8	into	into	IN
60025	4131	9	stone	stone	NN
60025	4131	10	jars	jar	NNS
60025	4131	11	,	,	,
60025	4131	12	and	and	CC
60025	4131	13	cover	cover	VB
60025	4131	14	it	-PRON-	PRP
60025	4131	15	closely	closely	RB
60025	4131	16	.	.	.
60025	4132	1	If	if	IN
60025	4132	2	it	-PRON-	PRP
60025	4132	3	has	have	VBZ
60025	4132	4	been	be	VBN
60025	4132	5	well	well	RB
60025	4132	6	made	make	VBN
60025	4132	7	,	,	,
60025	4132	8	and	and	CC
60025	4132	9	sufficiently	sufficiently	RB
60025	4132	10	boiled	boil	VBN
60025	4132	11	,	,	,
60025	4132	12	it	-PRON-	PRP
60025	4132	13	will	will	MD
60025	4132	14	keep	keep	VB
60025	4132	15	a	a	DT
60025	4132	16	year	year	NN
60025	4132	17	or	or	CC
60025	4132	18	more	more	JJR
60025	4132	19	.	.	.
60025	4133	1	It	-PRON-	PRP
60025	4133	2	must	must	MD
60025	4133	3	not	not	RB
60025	4133	4	be	be	VB
60025	4133	5	boiled	boil	VBN
60025	4133	6	in	in	IN
60025	4133	7	a	a	DT
60025	4133	8	brass	brass	NN
60025	4133	9	or	or	CC
60025	4133	10	bell	bell	NN
60025	4133	11	-	-	HYPH
60025	4133	12	metal	metal	NN
60025	4133	13	kettle	kettle	NN
60025	4133	14	,	,	,
60025	4133	15	on	on	IN
60025	4133	16	account	account	NN
60025	4133	17	of	of	IN
60025	4133	18	the	the	DT
60025	4133	19	verdigris	verdigris	NN
60025	4133	20	which	which	WDT
60025	4133	21	the	the	DT
60025	4133	22	acid	acid	NN
60025	4133	23	will	will	MD
60025	4133	24	collect	collect	VB
60025	4133	25	in	in	IN
60025	4133	26	it	-PRON-	PRP
60025	4133	27	,	,	,
60025	4133	28	and	and	CC
60025	4133	29	which	which	WDT
60025	4133	30	will	will	MD
60025	4133	31	render	render	VB
60025	4133	32	the	the	DT
60025	4133	33	apple	apple	NN
60025	4133	34	butter	butter	NN
60025	4133	35	extremely	extremely	RB
60025	4133	36	unwholesome	unwholesome	VBD
60025	4133	37	,	,	,
60025	4133	38	not	not	RB
60025	4133	39	to	to	TO
60025	4133	40	say	say	VB
60025	4133	41	poisonous	poisonous	JJ
60025	4133	42	.	.	.
60025	4134	1	TO	to	IN
60025	4134	2	PRESERVE	PRESERVE	NNP
60025	4134	3	GREEN	GREEN	NNP
60025	4134	4	CRAB	CRAB	NNP
60025	4134	5	APPLES.--Having	apples.--having	NN
60025	4134	6	washed	wash	VBD
60025	4134	7	your	-PRON-	PRP$
60025	4134	8	crab	crab	NN
60025	4134	9	apples	apple	NNS
60025	4134	10	,	,	,
60025	4134	11	(	(	-LRB-
60025	4134	12	which	which	WDT
60025	4134	13	should	should	MD
60025	4134	14	be	be	VB
60025	4134	15	full	full	JJ
60025	4134	16	grown	grow	VBN
60025	4134	17	,	,	,
60025	4134	18	)	)	-RRB-
60025	4134	19	cover	cover	VB
60025	4134	20	the	the	DT
60025	4134	21	bottom	bottom	NN
60025	4134	22	and	and	CC
60025	4134	23	sides	side	NNS
60025	4134	24	of	of	IN
60025	4134	25	your	-PRON-	PRP$
60025	4134	26	preserving	preserve	VBG
60025	4134	27	kettle	kettle	NN
60025	4134	28	with	with	IN
60025	4134	29	vine	vine	NN
60025	4134	30	leaves	leave	NNS
60025	4134	31	,	,	,
60025	4134	32	and	and	CC
60025	4134	33	put	put	VBD
60025	4134	34	them	-PRON-	PRP
60025	4134	35	in	in	RP
60025	4134	36	;	;	:
60025	4134	37	spreading	spread	VBG
60025	4134	38	a	a	DT
60025	4134	39	thick	thick	JJ
60025	4134	40	layer	layer	NN
60025	4134	41	of	of	IN
60025	4134	42	vine	vine	NN
60025	4134	43	leaves	leave	VBZ
60025	4134	44	over	over	IN
60025	4134	45	them	-PRON-	PRP
60025	4134	46	.	.	.
60025	4135	1	Fill	fill	VB
60025	4135	2	up	up	RP
60025	4135	3	the	the	DT
60025	4135	4	kettle	kettle	NN
60025	4135	5	with	with	IN
60025	4135	6	cold	cold	JJ
60025	4135	7	water	water	NN
60025	4135	8	,	,	,
60025	4135	9	and	and	CC
60025	4135	10	hang	hang	VB
60025	4135	11	it	-PRON-	PRP
60025	4135	12	over	over	IN
60025	4135	13	a	a	DT
60025	4135	14	slow	slow	JJ
60025	4135	15	fire	fire	NN
60025	4135	16	early	early	RB
60025	4135	17	in	in	IN
60025	4135	18	the	the	DT
60025	4135	19	morning	morning	NN
60025	4135	20	;	;	:
60025	4135	21	simmer	simmer	VB
60025	4135	22	them	-PRON-	PRP
60025	4135	23	slowly	slowly	RB
60025	4135	24	,	,	,
60025	4135	25	but	but	CC
60025	4135	26	do	do	VBP
60025	4135	27	not	not	RB
60025	4135	28	allow	allow	VB
60025	4135	29	them	-PRON-	PRP
60025	4135	30	to	to	TO
60025	4135	31	boil	boil	VB
60025	4135	32	.	.	.
60025	4136	1	When	when	WRB
60025	4136	2	they	-PRON-	PRP
60025	4136	3	are	be	VBP
60025	4136	4	quite	quite	RB
60025	4136	5	yellow	yellow	JJ
60025	4136	6	,	,	,
60025	4136	7	take	take	VB
60025	4136	8	them	-PRON-	PRP
60025	4136	9	out	out	RP
60025	4136	10	,	,	,
60025	4136	11	peel	peel	VB
60025	4136	12	off	off	IN
60025	4136	13	the	the	DT
60025	4136	14	skin	skin	NN
60025	4136	15	with	with	IN
60025	4136	16	a	a	DT
60025	4136	17	penknife	penknife	NN
60025	4136	18	,	,	,
60025	4136	19	and	and	CC
60025	4136	20	extract	extract	VB
60025	4136	21	the	the	DT
60025	4136	22	cores	core	NNS
60025	4136	23	very	very	RB
60025	4136	24	neatly	neatly	RB
60025	4136	25	.	.	.
60025	4137	1	Put	put	VB
60025	4137	2	them	-PRON-	PRP
60025	4137	3	again	again	RB
60025	4137	4	into	into	IN
60025	4137	5	the	the	DT
60025	4137	6	kettle	kettle	NN
60025	4137	7	with	with	IN
60025	4137	8	fresh	fresh	JJ
60025	4137	9	vine	vine	NN
60025	4137	10	leaves	leave	NNS
60025	4137	11	and	and	CC
60025	4137	12	fresh	fresh	JJ
60025	4137	13	water	water	NN
60025	4137	14	,	,	,
60025	4137	15	and	and	CC
60025	4137	16	hang	hang	VB
60025	4137	17	them	-PRON-	PRP
60025	4137	18	again	again	RB
60025	4137	19	over	over	IN
60025	4137	20	a	a	DT
60025	4137	21	slow	slow	JJ
60025	4137	22	fire	fire	NN
60025	4137	23	to	to	IN
60025	4137	24	simmer	simmer	NN
60025	4137	25	,	,	,
60025	4137	26	but	but	CC
60025	4137	27	not	not	RB
60025	4137	28	to	to	TO
60025	4137	29	boil	boil	VB
60025	4137	30	.	.	.
60025	4138	1	When	when	WRB
60025	4138	2	they	-PRON-	PRP
60025	4138	3	have	have	VBP
60025	4138	4	remained	remain	VBN
60025	4138	5	long	long	RB
60025	4138	6	enough	enough	RB
60025	4138	7	in	in	IN
60025	4138	8	the	the	DT
60025	4138	9	second	second	JJ
60025	4138	10	vine	vine	NN
60025	4138	11	leaves	leave	VBZ
60025	4138	12	to	to	TO
60025	4138	13	become	become	VB
60025	4138	14	green	green	JJ
60025	4138	15	,	,	,
60025	4138	16	take	take	VB
60025	4138	17	them	-PRON-	PRP
60025	4138	18	out	out	RP
60025	4138	19	,	,	,
60025	4138	20	weigh	weigh	VB
60025	4138	21	them	-PRON-	PRP
60025	4138	22	,	,	,
60025	4138	23	and	and	CC
60025	4138	24	allow	allow	VB
60025	4138	25	a	a	DT
60025	4138	26	pound	pound	NN
60025	4138	27	and	and	CC
60025	4138	28	a	a	DT
60025	4138	29	half	half	NN
60025	4138	30	of	of	IN
60025	4138	31	loaf	loaf	NN
60025	4138	32	-	-	HYPH
60025	4138	33	sugar	sugar	NN
60025	4138	34	to	to	IN
60025	4138	35	each	each	DT
60025	4138	36	pound	pound	NN
60025	4138	37	of	of	IN
60025	4138	38	crab	crab	NN
60025	4138	39	apples	apple	NNS
60025	4138	40	.	.	.
60025	4139	1	Then	then	RB
60025	4139	2	after	after	IN
60025	4139	3	the	the	DT
60025	4139	4	kettle	kettle	NN
60025	4139	5	has	have	VBZ
60025	4139	6	been	be	VBN
60025	4139	7	well	well	RB
60025	4139	8	washed	wash	VBN
60025	4139	9	and	and	CC
60025	4139	10	wiped	wipe	VBD
60025	4139	11	,	,	,
60025	4139	12	put	put	VB
60025	4139	13	them	-PRON-	PRP
60025	4139	14	into	into	IN
60025	4139	15	it	-PRON-	PRP
60025	4139	16	with	with	IN
60025	4139	17	a	a	DT
60025	4139	18	thick	thick	JJ
60025	4139	19	layer	layer	NN
60025	4139	20	of	of	IN
60025	4139	21	sugar	sugar	NN
60025	4139	22	between	between	IN
60025	4139	23	each	each	DT
60025	4139	24	layer	layer	NN
60025	4139	25	of	of	IN
60025	4139	26	apples	apple	NNS
60025	4139	27	,	,	,
60025	4139	28	and	and	CC
60025	4139	29	about	about	RB
60025	4139	30	half	half	PDT
60025	4139	31	a	a	DT
60025	4139	32	pint	pint	NN
60025	4139	33	of	of	IN
60025	4139	34	water	water	NN
60025	4139	35	,	,	,
60025	4139	36	for	for	IN
60025	4139	37	each	each	DT
60025	4139	38	pound	pound	NN
60025	4139	39	and	and	CC
60025	4139	40	a	a	DT
60025	4139	41	half	half	NN
60025	4139	42	of	of	IN
60025	4139	43	sugar	sugar	NN
60025	4139	44	.	.	.
60025	4140	1	You	-PRON-	PRP
60025	4140	2	may	may	MD
60025	4140	3	add	add	VB
60025	4140	4	the	the	DT
60025	4140	5	juice	juice	NN
60025	4140	6	and	and	CC
60025	4140	7	yellow	yellow	JJ
60025	4140	8	peel	peel	NN
60025	4140	9	of	of	IN
60025	4140	10	some	some	DT
60025	4140	11	lemons	lemon	NNS
60025	4140	12	.	.	.
60025	4141	1	Boil	boil	VB
60025	4141	2	them	-PRON-	PRP
60025	4141	3	gently	gently	RB
60025	4141	4	till	till	IN
60025	4141	5	they	-PRON-	PRP
60025	4141	6	are	be	VBP
60025	4141	7	quite	quite	RB
60025	4141	8	clear	clear	JJ
60025	4141	9	and	and	CC
60025	4141	10	tender	tender	JJ
60025	4141	11	throughout	throughout	IN
60025	4141	12	.	.	.
60025	4142	1	Skim	skim	VB
60025	4142	2	them	-PRON-	PRP
60025	4142	3	well	well	RB
60025	4142	4	,	,	,
60025	4142	5	and	and	CC
60025	4142	6	keep	keep	VB
60025	4142	7	the	the	DT
60025	4142	8	kettle	kettle	NN
60025	4142	9	covered	cover	VBN
60025	4142	10	when	when	WRB
60025	4142	11	you	-PRON-	PRP
60025	4142	12	are	be	VBP
60025	4142	13	not	not	RB
60025	4142	14	skimming	skim	VBG
60025	4142	15	.	.	.
60025	4143	1	When	when	WRB
60025	4143	2	done	do	VBN
60025	4143	3	,	,	,
60025	4143	4	spread	spread	VB
60025	4143	5	them	-PRON-	PRP
60025	4143	6	on	on	IN
60025	4143	7	large	large	JJ
60025	4143	8	dishes	dish	NNS
60025	4143	9	to	to	IN
60025	4143	10	cool	cool	JJ
60025	4143	11	,	,	,
60025	4143	12	and	and	CC
60025	4143	13	then	then	RB
60025	4143	14	tie	tie	VB
60025	4143	15	them	-PRON-	PRP
60025	4143	16	up	up	RP
60025	4143	17	in	in	IN
60025	4143	18	glass	glass	NN
60025	4143	19	jars	jar	NNS
60025	4143	20	with	with	IN
60025	4143	21	brandy	brandy	NN
60025	4143	22	papers	paper	NNS
60025	4143	23	.	.	.
60025	4144	1	TO	to	IN
60025	4144	2	PRESERVE	PRESERVE	NNP
60025	4144	3	RED	RED	NNP
60025	4144	4	CRAB	CRAB	NNP
60025	4144	5	APPLES.--Take	apples.--take	NN
60025	4144	6	red	red	JJ
60025	4144	7	or	or	CC
60025	4144	8	Siberian	siberian	JJ
60025	4144	9	crab	crab	NN
60025	4144	10	apples	apple	NNS
60025	4144	11	when	when	WRB
60025	4144	12	they	-PRON-	PRP
60025	4144	13	are	be	VBP
60025	4144	14	quite	quite	RB
60025	4144	15	ripe	ripe	JJ
60025	4144	16	and	and	CC
60025	4144	17	the	the	DT
60025	4144	18	seeds	seed	NNS
60025	4144	19	are	be	VBP
60025	4144	20	black	black	JJ
60025	4144	21	.	.	.
60025	4145	1	Wash	wash	VB
60025	4145	2	and	and	CC
60025	4145	3	wipe	wipe	VB
60025	4145	4	them	-PRON-	PRP
60025	4145	5	,	,	,
60025	4145	6	and	and	CC
60025	4145	7	put	put	VBD
60025	4145	8	them	-PRON-	PRP
60025	4145	9	into	into	IN
60025	4145	10	a	a	DT
60025	4145	11	kettle	kettle	NN
60025	4145	12	with	with	IN
60025	4145	13	sufficient	sufficient	JJ
60025	4145	14	water	water	NN
60025	4145	15	to	to	TO
60025	4145	16	cover	cover	VB
60025	4145	17	them	-PRON-	PRP
60025	4145	18	.	.	.
60025	4146	1	Simmer	simmer	VB
60025	4146	2	them	-PRON-	PRP
60025	4146	3	very	very	RB
60025	4146	4	slowly	slowly	RB
60025	4146	5	till	till	IN
60025	4146	6	you	-PRON-	PRP
60025	4146	7	find	find	VBP
60025	4146	8	that	that	IN
60025	4146	9	the	the	DT
60025	4146	10	skin	skin	NN
60025	4146	11	will	will	MD
60025	4146	12	come	come	VB
60025	4146	13	off	off	RP
60025	4146	14	easily	easily	RB
60025	4146	15	.	.	.
60025	4147	1	Then	then	RB
60025	4147	2	take	take	VB
60025	4147	3	them	-PRON-	PRP
60025	4147	4	out	out	RP
60025	4147	5	and	and	CC
60025	4147	6	peel	peel	VB
60025	4147	7	and	and	CC
60025	4147	8	core	core	VB
60025	4147	9	them	-PRON-	PRP
60025	4147	10	;	;	:
60025	4147	11	extract	extract	VB
60025	4147	12	the	the	DT
60025	4147	13	cores	core	NNS
60025	4147	14	carefully	carefully	RB
60025	4147	15	with	with	IN
60025	4147	16	a	a	DT
60025	4147	17	small	small	JJ
60025	4147	18	knife	knife	NN
60025	4147	19	,	,	,
60025	4147	20	so	so	IN
60025	4147	21	as	as	IN
60025	4147	22	not	not	RB
60025	4147	23	to	to	TO
60025	4147	24	break	break	VB
60025	4147	25	the	the	DT
60025	4147	26	apples	apple	NNS
60025	4147	27	.	.	.
60025	4148	1	Then	then	RB
60025	4148	2	weigh	weigh	VB
60025	4148	3	them	-PRON-	PRP
60025	4148	4	,	,	,
60025	4148	5	and	and	CC
60025	4148	6	to	to	IN
60025	4148	7	every	every	DT
60025	4148	8	pound	pound	NN
60025	4148	9	of	of	IN
60025	4148	10	crab	crab	NN
60025	4148	11	apples	apple	NNS
60025	4148	12	allow	allow	VBP
60025	4148	13	a	a	DT
60025	4148	14	pound	pound	NN
60025	4148	15	and	and	CC
60025	4148	16	a	a	DT
60025	4148	17	half	half	NN
60025	4148	18	of	of	IN
60025	4148	19	loaf	loaf	NN
60025	4148	20	-	-	HYPH
60025	4148	21	sugar	sugar	NN
60025	4148	22	and	and	CC
60025	4148	23	a	a	DT
60025	4148	24	half	half	JJ
60025	4148	25	pint	pint	NN
60025	4148	26	of	of	IN
60025	4148	27	water	water	NN
60025	4148	28	.	.	.
60025	4149	1	Put	put	VB
60025	4149	2	the	the	DT
60025	4149	3	sugar	sugar	NN
60025	4149	4	and	and	CC
60025	4149	5	water	water	NN
60025	4149	6	into	into	IN
60025	4149	7	a	a	DT
60025	4149	8	preserving	preserving	JJ
60025	4149	9	kettle	kettle	NN
60025	4149	10	,	,	,
60025	4149	11	and	and	CC
60025	4149	12	when	when	WRB
60025	4149	13	they	-PRON-	PRP
60025	4149	14	are	be	VBP
60025	4149	15	melted	melt	VBN
60025	4149	16	together	together	RB
60025	4149	17	,	,	,
60025	4149	18	set	set	VBD
60025	4149	19	it	-PRON-	PRP
60025	4149	20	over	over	IN
60025	4149	21	the	the	DT
60025	4149	22	fire	fire	NN
60025	4149	23	and	and	CC
60025	4149	24	let	let	VB
60025	4149	25	it	-PRON-	PRP
60025	4149	26	boil	boil	VB
60025	4149	27	.	.	.
60025	4150	1	After	after	IN
60025	4150	2	skimming	skim	VBG
60025	4150	3	it	-PRON-	PRP
60025	4150	4	once	once	RB
60025	4150	5	,	,	,
60025	4150	6	put	put	VBN
60025	4150	7	in	in	IN
60025	4150	8	the	the	DT
60025	4150	9	crab	crab	NN
60025	4150	10	apples	apple	NNS
60025	4150	11	,	,	,
60025	4150	12	adding	add	VBG
60025	4150	13	a	a	DT
60025	4150	14	little	little	JJ
60025	4150	15	cochineal	cochineal	JJ
60025	4150	16	powder	powder	NN
60025	4150	17	rubbed	rub	VBN
60025	4150	18	with	with	IN
60025	4150	19	a	a	DT
60025	4150	20	knife	knife	NN
60025	4150	21	into	into	IN
60025	4150	22	a	a	DT
60025	4150	23	very	very	RB
60025	4150	24	small	small	JJ
60025	4150	25	quantity	quantity	NN
60025	4150	26	of	of	IN
60025	4150	27	white	white	JJ
60025	4150	28	brandy	brandy	NN
60025	4150	29	till	till	IN
60025	4150	30	it	-PRON-	PRP
60025	4150	31	has	have	VBZ
60025	4150	32	dissolved	dissolve	VBN
60025	4150	33	.	.	.
60025	4151	1	This	this	DT
60025	4151	2	will	will	MD
60025	4151	3	greatly	greatly	RB
60025	4151	4	improve	improve	VB
60025	4151	5	the	the	DT
60025	4151	6	colour	colour	NN
60025	4151	7	of	of	IN
60025	4151	8	the	the	DT
60025	4151	9	apples	apple	NNS
60025	4151	10	.	.	.
60025	4152	1	Cover	cover	VB
60025	4152	2	them	-PRON-	PRP
60025	4152	3	and	and	CC
60025	4152	4	let	let	VB
60025	4152	5	them	-PRON-	PRP
60025	4152	6	boil	boil	VB
60025	4152	7	till	till	IN
60025	4152	8	clear	clear	JJ
60025	4152	9	and	and	CC
60025	4152	10	tender	tender	JJ
60025	4152	11	,	,	,
60025	4152	12	skimming	skim	VBG
60025	4152	13	the	the	DT
60025	4152	14	syrup	syrup	NN
60025	4152	15	when	when	WRB
60025	4152	16	necessary	necessary	JJ
60025	4152	17	.	.	.
60025	4153	1	Then	then	RB
60025	4153	2	spread	spread	VB
60025	4153	3	them	-PRON-	PRP
60025	4153	4	out	out	RP
60025	4153	5	on	on	IN
60025	4153	6	dishes	dish	NNS
60025	4153	7	,	,	,
60025	4153	8	and	and	CC
60025	4153	9	when	when	WRB
60025	4153	10	they	-PRON-	PRP
60025	4153	11	are	be	VBP
60025	4153	12	cold	cold	JJ
60025	4153	13	,	,	,
60025	4153	14	put	put	VB
60025	4153	15	them	-PRON-	PRP
60025	4153	16	into	into	IN
60025	4153	17	glass	glass	NN
60025	4153	18	jars	jar	NNS
60025	4153	19	and	and	CC
60025	4153	20	pour	pour	VB
60025	4153	21	the	the	DT
60025	4153	22	syrup	syrup	NN
60025	4153	23	over	over	IN
60025	4153	24	them	-PRON-	PRP
60025	4153	25	.	.	.
60025	4154	1	The	the	DT
60025	4154	2	flavour	flavour	NN
60025	4154	3	will	will	MD
60025	4154	4	be	be	VB
60025	4154	5	greatly	greatly	RB
60025	4154	6	improved	improve	VBN
60025	4154	7	by	by	IN
60025	4154	8	boiling	boil	VBG
60025	4154	9	with	with	IN
60025	4154	10	them	-PRON-	PRP
60025	4154	11	in	in	IN
60025	4154	12	the	the	DT
60025	4154	13	syrup	syrup	NN
60025	4154	14	,	,	,
60025	4154	15	a	a	DT
60025	4154	16	due	due	JJ
60025	4154	17	proportion	proportion	NN
60025	4154	18	of	of	IN
60025	4154	19	lemon	lemon	NN
60025	4154	20	-	-	HYPH
60025	4154	21	juice	juice	NN
60025	4154	22	and	and	CC
60025	4154	23	the	the	DT
60025	4154	24	peel	peel	NN
60025	4154	25	of	of	IN
60025	4154	26	the	the	DT
60025	4154	27	lemons	lemon	NNS
60025	4154	28	pared	pare	VBN
60025	4154	29	thin	thin	RB
60025	4154	30	so	so	IN
60025	4154	31	as	as	IN
60025	4154	32	to	to	TO
60025	4154	33	have	have	VB
60025	4154	34	the	the	DT
60025	4154	35	yellow	yellow	JJ
60025	4154	36	part	part	NN
60025	4154	37	only	only	RB
60025	4154	38	.	.	.
60025	4155	1	If	if	IN
60025	4155	2	you	-PRON-	PRP
60025	4155	3	use	use	VBP
60025	4155	4	lemon	lemon	NN
60025	4155	5	-	-	HYPH
60025	4155	6	juice	juice	NN
60025	4155	7	put	put	VBD
60025	4155	8	a	a	DT
60025	4155	9	smaller	small	JJR
60025	4155	10	quantity	quantity	NN
60025	4155	11	of	of	IN
60025	4155	12	water	water	NN
60025	4155	13	to	to	IN
60025	4155	14	the	the	DT
60025	4155	15	sugar	sugar	NN
60025	4155	16	.	.	.
60025	4156	1	Allow	allow	VB
60025	4156	2	one	one	CD
60025	4156	3	large	large	JJ
60025	4156	4	lemon	lemon	NN
60025	4156	5	or	or	CC
60025	4156	6	two	two	CD
60025	4156	7	smaller	small	JJR
60025	4156	8	ones	one	NNS
60025	4156	9	to	to	IN
60025	4156	10	two	two	CD
60025	4156	11	pounds	pound	NNS
60025	4156	12	of	of	IN
60025	4156	13	crab	crab	NN
60025	4156	14	apples	apple	NNS
60025	4156	15	.	.	.
60025	4157	1	If	if	IN
60025	4157	2	you	-PRON-	PRP
60025	4157	3	find	find	VBP
60025	4157	4	that	that	IN
60025	4157	5	after	after	IN
60025	4157	6	they	-PRON-	PRP
60025	4157	7	have	have	VBP
60025	4157	8	been	be	VBN
60025	4157	9	kept	keep	VBN
60025	4157	10	awhile	awhile	RB
60025	4157	11	,	,	,
60025	4157	12	the	the	DT
60025	4157	13	syrup	syrup	NN
60025	4157	14	inclines	incline	VBZ
60025	4157	15	to	to	TO
60025	4157	16	become	become	VB
60025	4157	17	dry	dry	JJ
60025	4157	18	or	or	CC
60025	4157	19	candied	candy	VBN
60025	4157	20	,	,	,
60025	4157	21	give	give	VB
60025	4157	22	it	-PRON-	PRP
60025	4157	23	another	another	DT
60025	4157	24	boil	boil	NN
60025	4157	25	with	with	IN
60025	4157	26	the	the	DT
60025	4157	27	crab	crab	NN
60025	4157	28	apples	apple	NNS
60025	4157	29	in	in	IN
60025	4157	30	it	-PRON-	PRP
60025	4157	31	,	,	,
60025	4157	32	adding	add	VBG
60025	4157	33	a	a	DT
60025	4157	34	tea	tea	NN
60025	4157	35	-	-	HYPH
60025	4157	36	cup	cup	NN
60025	4157	37	full	full	JJ
60025	4157	38	of	of	IN
60025	4157	39	water	water	NN
60025	4157	40	to	to	IN
60025	4157	41	about	about	RB
60025	4157	42	three	three	CD
60025	4157	43	or	or	CC
60025	4157	44	four	four	CD
60025	4157	45	pounds	pound	NNS
60025	4157	46	of	of	IN
60025	4157	47	the	the	DT
60025	4157	48	sweetmeat	sweetmeat	NN
60025	4157	49	.	.	.
60025	4158	1	TO	to	IN
60025	4158	2	PRESERVE	PRESERVE	NNP
60025	4158	3	GREEN	GREEN	NNP
60025	4158	4	GAGES	GAGES	NNP
60025	4158	5	.	.	.
60025	4159	1	Take	take	VB
60025	4159	2	large	large	JJ
60025	4159	3	fine	fine	JJ
60025	4159	4	green	green	JJ
60025	4159	5	gages	gage	NNS
60025	4159	6	that	that	WDT
60025	4159	7	are	be	VBP
60025	4159	8	all	all	DT
60025	4159	9	perfectly	perfectly	RB
60025	4159	10	ripe	ripe	JJ
60025	4159	11	.	.	.
60025	4160	1	Weigh	weigh	VB
60025	4160	2	them	-PRON-	PRP
60025	4160	3	,	,	,
60025	4160	4	and	and	CC
60025	4160	5	to	to	IN
60025	4160	6	each	each	DT
60025	4160	7	pound	pound	NN
60025	4160	8	of	of	IN
60025	4160	9	fruit	fruit	NN
60025	4160	10	allow	allow	VBP
60025	4160	11	a	a	DT
60025	4160	12	pound	pound	NN
60025	4160	13	and	and	CC
60025	4160	14	a	a	DT
60025	4160	15	half	half	NN
60025	4160	16	of	of	IN
60025	4160	17	loaf	loaf	NN
60025	4160	18	-	-	HYPH
60025	4160	19	sugar	sugar	NN
60025	4160	20	.	.	.
60025	4161	1	Put	put	VB
60025	4161	2	a	a	DT
60025	4161	3	layer	layer	NN
60025	4161	4	of	of	IN
60025	4161	5	fresh	fresh	JJ
60025	4161	6	vine	vine	NN
60025	4161	7	leaves	leave	VBZ
60025	4161	8	at	at	IN
60025	4161	9	the	the	DT
60025	4161	10	bottom	bottom	NN
60025	4161	11	of	of	IN
60025	4161	12	a	a	DT
60025	4161	13	porcelain	porcelain	NN
60025	4161	14	preserving	preserve	VBG
60025	4161	15	kettle	kettle	NN
60025	4161	16	,	,	,
60025	4161	17	place	place	NN
60025	4161	18	on	on	IN
60025	4161	19	it	-PRON-	PRP
60025	4161	20	a	a	DT
60025	4161	21	layer	layer	NN
60025	4161	22	of	of	IN
60025	4161	23	gages	gage	NNS
60025	4161	24	,	,	,
60025	4161	25	then	then	RB
60025	4161	26	cover	cover	VB
60025	4161	27	them	-PRON-	PRP
60025	4161	28	with	with	IN
60025	4161	29	a	a	DT
60025	4161	30	layer	layer	NN
60025	4161	31	of	of	IN
60025	4161	32	vine	vine	NN
60025	4161	33	leaves	leave	NNS
60025	4161	34	,	,	,
60025	4161	35	and	and	CC
60025	4161	36	so	so	RB
60025	4161	37	on	on	RB
60025	4161	38	alternately	alternately	RB
60025	4161	39	,	,	,
60025	4161	40	finishing	finish	VBG
60025	4161	41	with	with	IN
60025	4161	42	a	a	DT
60025	4161	43	layer	layer	NN
60025	4161	44	of	of	IN
60025	4161	45	leaves	leave	NNS
60025	4161	46	at	at	IN
60025	4161	47	the	the	DT
60025	4161	48	top	top	NN
60025	4161	49	.	.	.
60025	4162	1	Fill	fill	VB
60025	4162	2	up	up	RP
60025	4162	3	the	the	DT
60025	4162	4	kettle	kettle	NN
60025	4162	5	with	with	IN
60025	4162	6	hard	hard	JJ
60025	4162	7	water	water	NN
60025	4162	8	,	,	,
60025	4162	9	and	and	CC
60025	4162	10	set	set	VBD
60025	4162	11	it	-PRON-	PRP
60025	4162	12	over	over	IN
60025	4162	13	a	a	DT
60025	4162	14	slow	slow	JJ
60025	4162	15	fire	fire	NN
60025	4162	16	.	.	.
60025	4163	1	When	when	WRB
60025	4163	2	the	the	DT
60025	4163	3	gages	gage	NNS
60025	4163	4	rise	rise	VBP
60025	4163	5	to	to	IN
60025	4163	6	the	the	DT
60025	4163	7	top	top	NN
60025	4163	8	,	,	,
60025	4163	9	take	take	VB
60025	4163	10	them	-PRON-	PRP
60025	4163	11	out	out	RP
60025	4163	12	and	and	CC
60025	4163	13	peel	peel	VB
60025	4163	14	them	-PRON-	PRP
60025	4163	15	,	,	,
60025	4163	16	putting	put	VBG
60025	4163	17	them	-PRON-	PRP
60025	4163	18	on	on	IN
60025	4163	19	a	a	DT
60025	4163	20	sieve	sieve	NN
60025	4163	21	as	as	IN
60025	4163	22	you	-PRON-	PRP
60025	4163	23	do	do	VBP
60025	4163	24	so	so	RB
60025	4163	25	.	.	.
60025	4164	1	Then	then	RB
60025	4164	2	replace	replace	VB
60025	4164	3	them	-PRON-	PRP
60025	4164	4	in	in	IN
60025	4164	5	the	the	DT
60025	4164	6	kettle	kettle	NN
60025	4164	7	with	with	IN
60025	4164	8	fresh	fresh	JJ
60025	4164	9	vine	vine	NN
60025	4164	10	leaves	leave	NNS
60025	4164	11	and	and	CC
60025	4164	12	water	water	NN
60025	4164	13	;	;	:
60025	4164	14	cover	cover	VB
60025	4164	15	them	-PRON-	PRP
60025	4164	16	very	very	RB
60025	4164	17	closely	closely	RB
60025	4164	18	,	,	,
60025	4164	19	so	so	IN
60025	4164	20	that	that	IN
60025	4164	21	no	no	DT
60025	4164	22	steam	steam	NN
60025	4164	23	can	can	MD
60025	4164	24	escape	escape	VB
60025	4164	25	,	,	,
60025	4164	26	and	and	CC
60025	4164	27	hang	hang	VB
60025	4164	28	them	-PRON-	PRP
60025	4164	29	up	up	RP
60025	4164	30	at	at	IN
60025	4164	31	some	some	DT
60025	4164	32	distance	distance	NN
60025	4164	33	above	above	IN
60025	4164	34	the	the	DT
60025	4164	35	fire	fire	NN
60025	4164	36	to	to	IN
60025	4164	37	green	green	VB
60025	4164	38	slowly	slowly	RB
60025	4164	39	for	for	IN
60025	4164	40	six	six	CD
60025	4164	41	hours	hour	NNS
60025	4164	42	.	.	.
60025	4165	1	They	-PRON-	PRP
60025	4165	2	should	should	MD
60025	4165	3	be	be	VB
60025	4165	4	warm	warm	JJ
60025	4165	5	all	all	PDT
60025	4165	6	the	the	DT
60025	4165	7	time	time	NN
60025	4165	8	,	,	,
60025	4165	9	but	but	CC
60025	4165	10	must	must	MD
60025	4165	11	not	not	RB
60025	4165	12	boil	boil	VB
60025	4165	13	.	.	.
60025	4166	1	When	when	WRB
60025	4166	2	they	-PRON-	PRP
60025	4166	3	are	be	VBP
60025	4166	4	a	a	DT
60025	4166	5	fine	fine	JJ
60025	4166	6	green	green	NN
60025	4166	7	,	,	,
60025	4166	8	take	take	VB
60025	4166	9	them	-PRON-	PRP
60025	4166	10	carefully	carefully	RB
60025	4166	11	out	out	RB
60025	4166	12	,	,	,
60025	4166	13	spread	spread	VB
60025	4166	14	them	-PRON-	PRP
60025	4166	15	on	on	IN
60025	4166	16	a	a	DT
60025	4166	17	hair	hair	NN
60025	4166	18	sieve	sieve	VB
60025	4166	19	to	to	TO
60025	4166	20	drain	drain	VB
60025	4166	21	,	,	,
60025	4166	22	and	and	CC
60025	4166	23	make	make	VB
60025	4166	24	a	a	DT
60025	4166	25	syrup	syrup	NN
60025	4166	26	of	of	IN
60025	4166	27	the	the	DT
60025	4166	28	sugar	sugar	NN
60025	4166	29	,	,	,
60025	4166	30	allowing	allow	VBG
60025	4166	31	a	a	DT
60025	4166	32	half	half	JJ
60025	4166	33	pint	pint	NN
60025	4166	34	of	of	IN
60025	4166	35	water	water	NN
60025	4166	36	to	to	IN
60025	4166	37	each	each	DT
60025	4166	38	pound	pound	NN
60025	4166	39	and	and	CC
60025	4166	40	a	a	DT
60025	4166	41	half	half	NN
60025	4166	42	of	of	IN
60025	4166	43	sugar	sugar	NN
60025	4166	44	.	.	.
60025	4167	1	When	when	WRB
60025	4167	2	it	-PRON-	PRP
60025	4167	3	has	have	VBZ
60025	4167	4	boiled	boil	VBN
60025	4167	5	and	and	CC
60025	4167	6	been	be	VBN
60025	4167	7	skimmed	skim	VBN
60025	4167	8	,	,	,
60025	4167	9	put	put	VBN
60025	4167	10	in	in	IN
60025	4167	11	the	the	DT
60025	4167	12	green	green	JJ
60025	4167	13	gages	gage	NNS
60025	4167	14	and	and	CC
60025	4167	15	boil	boil	VB
60025	4167	16	them	-PRON-	PRP
60025	4167	17	gently	gently	RB
60025	4167	18	for	for	IN
60025	4167	19	a	a	DT
60025	4167	20	quarter	quarter	NN
60025	4167	21	of	of	IN
60025	4167	22	an	an	DT
60025	4167	23	hour	hour	NN
60025	4167	24	.	.	.
60025	4168	1	Then	then	RB
60025	4168	2	take	take	VB
60025	4168	3	them	-PRON-	PRP
60025	4168	4	out	out	RP
60025	4168	5	and	and	CC
60025	4168	6	spread	spread	VBD
60025	4168	7	them	-PRON-	PRP
60025	4168	8	to	to	TO
60025	4168	9	cool	cool	VB
60025	4168	10	.	.	.
60025	4169	1	Next	next	JJ
60025	4169	2	day	day	NN
60025	4169	3	boil	boil	VBP
60025	4169	4	them	-PRON-	PRP
60025	4169	5	in	in	IN
60025	4169	6	the	the	DT
60025	4169	7	same	same	JJ
60025	4169	8	syrup	syrup	NN
60025	4169	9	for	for	IN
60025	4169	10	another	another	DT
60025	4169	11	quarter	quarter	NN
60025	4169	12	of	of	IN
60025	4169	13	an	an	DT
60025	4169	14	hour	hour	NN
60025	4169	15	.	.	.
60025	4170	1	When	when	WRB
60025	4170	2	cold	cold	JJ
60025	4170	3	,	,	,
60025	4170	4	put	put	VBD
60025	4170	5	them	-PRON-	PRP
60025	4170	6	into	into	IN
60025	4170	7	glass	glass	NN
60025	4170	8	jars	jar	NNS
60025	4170	9	with	with	IN
60025	4170	10	the	the	DT
60025	4170	11	syrup	syrup	NN
60025	4170	12	,	,	,
60025	4170	13	and	and	CC
60025	4170	14	tie	tie	VB
60025	4170	15	them	-PRON-	PRP
60025	4170	16	up	up	RP
60025	4170	17	with	with	IN
60025	4170	18	brandy	brandy	NN
60025	4170	19	paper	paper	NN
60025	4170	20	.	.	.
60025	4171	1	You	-PRON-	PRP
60025	4171	2	may	may	MD
60025	4171	3	green	green	VB
60025	4171	4	these	these	DT
60025	4171	5	,	,	,
60025	4171	6	or	or	CC
60025	4171	7	any	any	DT
60025	4171	8	other	other	JJ
60025	4171	9	sweetmeats	sweetmeat	NNS
60025	4171	10	,	,	,
60025	4171	11	by	by	IN
60025	4171	12	substituting	substitute	VBG
60025	4171	13	for	for	IN
60025	4171	14	the	the	DT
60025	4171	15	vine	vine	NN
60025	4171	16	-	-	HYPH
60025	4171	17	leaves	leave	NNS
60025	4171	18	,	,	,
60025	4171	19	layers	layer	NNS
60025	4171	20	of	of	IN
60025	4171	21	the	the	DT
60025	4171	22	fresh	fresh	JJ
60025	4171	23	green	green	JJ
60025	4171	24	husks	husk	NNS
60025	4171	25	that	that	WDT
60025	4171	26	inclose	inclose	VBP
60025	4171	27	the	the	DT
60025	4171	28	ears	ear	NNS
60025	4171	29	of	of	IN
60025	4171	30	young	young	JJ
60025	4171	31	indian	indian	JJ
60025	4171	32	corn	corn	NN
60025	4171	33	.	.	.
60025	4172	1	TO	to	IN
60025	4172	2	PRESERVE	PRESERVE	NNP
60025	4172	3	PLUMS.--Take	plums.--take	VBP
60025	4172	4	fine	fine	JJ
60025	4172	5	ripe	ripe	JJ
60025	4172	6	plums	plum	NNS
60025	4172	7	:	:	:
60025	4172	8	weigh	weigh	VB
60025	4172	9	them	-PRON-	PRP
60025	4172	10	,	,	,
60025	4172	11	and	and	CC
60025	4172	12	to	to	IN
60025	4172	13	each	each	DT
60025	4172	14	pound	pound	NN
60025	4172	15	allow	allow	VB
60025	4172	16	a	a	DT
60025	4172	17	pound	pound	NN
60025	4172	18	and	and	CC
60025	4172	19	a	a	DT
60025	4172	20	half	half	NN
60025	4172	21	of	of	IN
60025	4172	22	loaf	loaf	NN
60025	4172	23	-	-	HYPH
60025	4172	24	sugar	sugar	NN
60025	4172	25	.	.	.
60025	4173	1	Put	put	VB
60025	4173	2	them	-PRON-	PRP
60025	4173	3	into	into	IN
60025	4173	4	a	a	DT
60025	4173	5	pan	pan	NN
60025	4173	6	,	,	,
60025	4173	7	and	and	CC
60025	4173	8	scald	scald	VB
60025	4173	9	them	-PRON-	PRP
60025	4173	10	in	in	IN
60025	4173	11	boiling	boil	VBG
60025	4173	12	water	water	NN
60025	4173	13	to	to	TO
60025	4173	14	make	make	VB
60025	4173	15	the	the	DT
60025	4173	16	skins	skin	NNS
60025	4173	17	come	come	VB
60025	4173	18	off	off	RP
60025	4173	19	easily	easily	RB
60025	4173	20	.	.	.
60025	4174	1	Peel	peel	VB
60025	4174	2	them	-PRON-	PRP
60025	4174	3	,	,	,
60025	4174	4	and	and	CC
60025	4174	5	throw	throw	VB
60025	4174	6	them	-PRON-	PRP
60025	4174	7	as	as	IN
60025	4174	8	you	-PRON-	PRP
60025	4174	9	do	do	VBP
60025	4174	10	so	so	RB
60025	4174	11	into	into	IN
60025	4174	12	a	a	DT
60025	4174	13	large	large	JJ
60025	4174	14	china	china	NNP
60025	4174	15	pitcher	pitcher	NN
60025	4174	16	.	.	.
60025	4175	1	Let	let	VB
60025	4175	2	them	-PRON-	PRP
60025	4175	3	set	set	VB
60025	4175	4	for	for	IN
60025	4175	5	an	an	DT
60025	4175	6	hour	hour	NN
60025	4175	7	or	or	CC
60025	4175	8	two	two	CD
60025	4175	9	,	,	,
60025	4175	10	and	and	CC
60025	4175	11	then	then	RB
60025	4175	12	take	take	VB
60025	4175	13	them	-PRON-	PRP
60025	4175	14	out	out	RP
60025	4175	15	,	,	,
60025	4175	16	saving	save	VBG
60025	4175	17	all	all	PDT
60025	4175	18	the	the	DT
60025	4175	19	juice	juice	NN
60025	4175	20	that	that	WDT
60025	4175	21	has	have	VBZ
60025	4175	22	exuded	exude	VBN
60025	4175	23	from	from	IN
60025	4175	24	them	-PRON-	PRP
60025	4175	25	while	while	IN
60025	4175	26	in	in	IN
60025	4175	27	the	the	DT
60025	4175	28	pitcher	pitcher	NN
60025	4175	29	.	.	.
60025	4176	1	Spread	spread	VB
60025	4176	2	the	the	DT
60025	4176	3	plums	plum	NNS
60025	4176	4	out	out	RP
60025	4176	5	on	on	IN
60025	4176	6	large	large	JJ
60025	4176	7	dishes	dish	NNS
60025	4176	8	,	,	,
60025	4176	9	and	and	CC
60025	4176	10	cover	cover	VB
60025	4176	11	them	-PRON-	PRP
60025	4176	12	with	with	IN
60025	4176	13	half	half	PDT
60025	4176	14	the	the	DT
60025	4176	15	sugar	sugar	NN
60025	4176	16	you	-PRON-	PRP
60025	4176	17	have	have	VBP
60025	4176	18	allotted	allot	VBN
60025	4176	19	to	to	IN
60025	4176	20	them	-PRON-	PRP
60025	4176	21	,	,	,
60025	4176	22	(	(	-LRB-
60025	4176	23	it	-PRON-	PRP
60025	4176	24	must	must	MD
60025	4176	25	be	be	VB
60025	4176	26	previously	previously	RB
60025	4176	27	powdered	powder	VBN
60025	4176	28	,	,	,
60025	4176	29	)	)	-RRB-
60025	4176	30	and	and	CC
60025	4176	31	let	let	VB
60025	4176	32	them	-PRON-	PRP
60025	4176	33	lie	lie	VB
60025	4176	34	in	in	IN
60025	4176	35	it	-PRON-	PRP
60025	4176	36	all	all	DT
60025	4176	37	night	night	NN
60025	4176	38	.	.	.
60025	4177	1	Next	next	JJ
60025	4177	2	morning	morning	NN
60025	4177	3	pour	pour	NN
60025	4177	4	the	the	DT
60025	4177	5	juice	juice	NN
60025	4177	6	out	out	IN
60025	4177	7	of	of	IN
60025	4177	8	the	the	DT
60025	4177	9	pitcher	pitcher	NN
60025	4177	10	into	into	IN
60025	4177	11	a	a	DT
60025	4177	12	porcelain	porcelain	NN
60025	4177	13	preserving	preserve	VBG
60025	4177	14	kettle	kettle	NN
60025	4177	15	,	,	,
60025	4177	16	add	add	VB
60025	4177	17	the	the	DT
60025	4177	18	last	last	JJ
60025	4177	19	half	half	NN
60025	4177	20	of	of	IN
60025	4177	21	the	the	DT
60025	4177	22	sugar	sugar	NN
60025	4177	23	to	to	IN
60025	4177	24	it	-PRON-	PRP
60025	4177	25	,	,	,
60025	4177	26	and	and	CC
60025	4177	27	let	let	VB
60025	4177	28	it	-PRON-	PRP
60025	4177	29	melt	melt	VB
60025	4177	30	over	over	IN
60025	4177	31	the	the	DT
60025	4177	32	fire	fire	NN
60025	4177	33	.	.	.
60025	4178	1	When	when	WRB
60025	4178	2	it	-PRON-	PRP
60025	4178	3	has	have	VBZ
60025	4178	4	boiled	boil	VBN
60025	4178	5	skim	skim	NNP
60025	4178	6	it	-PRON-	PRP
60025	4178	7	,	,	,
60025	4178	8	and	and	CC
60025	4178	9	then	then	RB
60025	4178	10	put	put	VBD
60025	4178	11	in	in	RP
60025	4178	12	the	the	DT
60025	4178	13	plums	plum	NNS
60025	4178	14	.	.	.
60025	4179	1	Boil	boil	VB
60025	4179	2	them	-PRON-	PRP
60025	4179	3	over	over	IN
60025	4179	4	a	a	DT
60025	4179	5	moderate	moderate	JJ
60025	4179	6	fire	fire	NN
60025	4179	7	,	,	,
60025	4179	8	for	for	IN
60025	4179	9	about	about	RB
60025	4179	10	half	half	PDT
60025	4179	11	an	an	DT
60025	4179	12	hour	hour	NN
60025	4179	13	.	.	.
60025	4180	1	Then	then	RB
60025	4180	2	take	take	VB
60025	4180	3	them	-PRON-	PRP
60025	4180	4	out	out	RP
60025	4180	5	one	one	CD
60025	4180	6	by	by	IN
60025	4180	7	one	one	CD
60025	4180	8	with	with	IN
60025	4180	9	a	a	DT
60025	4180	10	spoon	spoon	NN
60025	4180	11	,	,	,
60025	4180	12	and	and	CC
60025	4180	13	spread	spread	VBD
60025	4180	14	them	-PRON-	PRP
60025	4180	15	on	on	IN
60025	4180	16	large	large	JJ
60025	4180	17	dishes	dish	NNS
60025	4180	18	to	to	TO
60025	4180	19	cool	cool	JJ
60025	4180	20	.	.	.
60025	4181	1	If	if	IN
60025	4181	2	the	the	DT
60025	4181	3	syrup	syrup	NN
60025	4181	4	is	be	VBZ
60025	4181	5	not	not	RB
60025	4181	6	sufficiently	sufficiently	RB
60025	4181	7	thick	thick	JJ
60025	4181	8	and	and	CC
60025	4181	9	clear	clear	JJ
60025	4181	10	,	,	,
60025	4181	11	boil	boil	NNP
60025	4181	12	and	and	CC
60025	4181	13	skim	skim	VB
60025	4181	14	it	-PRON-	PRP
60025	4181	15	a	a	DT
60025	4181	16	little	little	RB
60025	4181	17	longer	long	JJR
60025	4181	18	till	till	IN
60025	4181	19	it	-PRON-	PRP
60025	4181	20	is	be	VBZ
60025	4181	21	.	.	.
60025	4182	1	Put	put	VB
60025	4182	2	the	the	DT
60025	4182	3	plums	plum	NNS
60025	4182	4	into	into	IN
60025	4182	5	glass	glass	NN
60025	4182	6	jars	jar	NNS
60025	4182	7	and	and	CC
60025	4182	8	pour	pour	VB
60025	4182	9	the	the	DT
60025	4182	10	syrup	syrup	NN
60025	4182	11	warm	warm	VB
60025	4182	12	over	over	IN
60025	4182	13	them	-PRON-	PRP
60025	4182	14	.	.	.
60025	4183	1	The	the	DT
60025	4183	2	flavour	flavour	NN
60025	4183	3	will	will	MD
60025	4183	4	be	be	VB
60025	4183	5	much	much	RB
60025	4183	6	improved	improve	VBN
60025	4183	7	by	by	IN
60025	4183	8	boiling	boil	VBG
60025	4183	9	in	in	IN
60025	4183	10	the	the	DT
60025	4183	11	syrup	syrup	NN
60025	4183	12	with	with	IN
60025	4183	13	the	the	DT
60025	4183	14	fruit	fruit	NN
60025	4183	15	a	a	DT
60025	4183	16	handful	handful	NN
60025	4183	17	or	or	CC
60025	4183	18	more	more	JJR
60025	4183	19	of	of	IN
60025	4183	20	the	the	DT
60025	4183	21	kernels	kernel	NNS
60025	4183	22	of	of	IN
60025	4183	23	plums	plum	NNS
60025	4183	24	,	,	,
60025	4183	25	blanched	blanch	VBN
60025	4183	26	in	in	IN
60025	4183	27	scalding	scald	VBG
60025	4183	28	water	water	NN
60025	4183	29	and	and	CC
60025	4183	30	broken	break	VBN
60025	4183	31	in	in	IN
60025	4183	32	half	half	NN
60025	4183	33	.	.	.
60025	4184	1	Take	take	VB
60025	4184	2	the	the	DT
60025	4184	3	kernels	kernel	NNS
60025	4184	4	out	out	IN
60025	4184	5	of	of	IN
60025	4184	6	the	the	DT
60025	4184	7	syrup	syrup	NN
60025	4184	8	before	before	IN
60025	4184	9	you	-PRON-	PRP
60025	4184	10	pour	pour	VBP
60025	4184	11	it	-PRON-	PRP
60025	4184	12	into	into	IN
60025	4184	13	the	the	DT
60025	4184	14	jars	jar	NNS
60025	4184	15	.	.	.
60025	4185	1	You	-PRON-	PRP
60025	4185	2	may	may	MD
60025	4185	3	preserve	preserve	VB
60025	4185	4	plums	plum	NNS
60025	4185	5	whole	whole	RB
60025	4185	6	,	,	,
60025	4185	7	without	without	IN
60025	4185	8	peeling	peeling	NN
60025	4185	9	,	,	,
60025	4185	10	by	by	IN
60025	4185	11	pricking	prick	VBG
60025	4185	12	them	-PRON-	PRP
60025	4185	13	deeply	deeply	RB
60025	4185	14	at	at	IN
60025	4185	15	each	each	DT
60025	4185	16	end	end	NN
60025	4185	17	with	with	IN
60025	4185	18	a	a	DT
60025	4185	19	large	large	JJ
60025	4185	20	needle	needle	NN
60025	4185	21	.	.	.
60025	4186	1	Green	green	JJ
60025	4186	2	gages	gage	NNS
60025	4186	3	and	and	CC
60025	4186	4	damsons	damson	NNS
60025	4186	5	may	may	MD
60025	4186	6	be	be	VB
60025	4186	7	preserved	preserve	VBN
60025	4186	8	according	accord	VBG
60025	4186	9	to	to	IN
60025	4186	10	this	this	DT
60025	4186	11	receipt	receipt	NN
60025	4186	12	.	.	.
60025	4187	1	PLUMS	plum	NNS
60025	4187	2	FOR	for	IN
60025	4187	3	COMMON	COMMON	NNS
60025	4187	4	USE.--Take	use.--take	VBP
60025	4187	5	fine	fine	JJ
60025	4187	6	ripe	ripe	JJ
60025	4187	7	plums	plum	NNS
60025	4187	8	,	,	,
60025	4187	9	and	and	CC
60025	4187	10	cut	cut	VBD
60025	4187	11	them	-PRON-	PRP
60025	4187	12	in	in	IN
60025	4187	13	half	half	NN
60025	4187	14	.	.	.
60025	4188	1	Extract	extract	VB
60025	4188	2	all	all	PDT
60025	4188	3	the	the	DT
60025	4188	4	stones	stone	NNS
60025	4188	5	,	,	,
60025	4188	6	and	and	CC
60025	4188	7	spread	spread	VBD
60025	4188	8	out	out	RP
60025	4188	9	the	the	DT
60025	4188	10	plums	plum	NNS
60025	4188	11	on	on	IN
60025	4188	12	large	large	JJ
60025	4188	13	dishes	dish	NNS
60025	4188	14	.	.	.
60025	4189	1	Set	set	VB
60025	4189	2	the	the	DT
60025	4189	3	dishes	dish	NNS
60025	4189	4	on	on	IN
60025	4189	5	the	the	DT
60025	4189	6	sunny	sunny	JJ
60025	4189	7	roof	roof	NN
60025	4189	8	of	of	IN
60025	4189	9	a	a	DT
60025	4189	10	porch	porch	NN
60025	4189	11	or	or	CC
60025	4189	12	shed	shed	VB
60025	4189	13	,	,	,
60025	4189	14	and	and	CC
60025	4189	15	let	let	VB
60025	4189	16	the	the	DT
60025	4189	17	plums	plum	NNS
60025	4189	18	have	have	VB
60025	4189	19	the	the	DT
60025	4189	20	full	full	JJ
60025	4189	21	benefit	benefit	NN
60025	4189	22	of	of	IN
60025	4189	23	the	the	DT
60025	4189	24	sun	sun	NN
60025	4189	25	for	for	IN
60025	4189	26	three	three	CD
60025	4189	27	or	or	CC
60025	4189	28	four	four	CD
60025	4189	29	days	day	NNS
60025	4189	30	,	,	,
60025	4189	31	taking	take	VBG
60025	4189	32	them	-PRON-	PRP
60025	4189	33	in	in	RP
60025	4189	34	as	as	RB
60025	4189	35	soon	soon	RB
60025	4189	36	as	as	IN
60025	4189	37	it	-PRON-	PRP
60025	4189	38	is	be	VBZ
60025	4189	39	off	off	RB
60025	4189	40	,	,	,
60025	4189	41	or	or	CC
60025	4189	42	if	if	IN
60025	4189	43	the	the	DT
60025	4189	44	sky	sky	NN
60025	4189	45	becomes	become	VBZ
60025	4189	46	cloudy	cloudy	JJ
60025	4189	47	.	.	.
60025	4190	1	This	this	DT
60025	4190	2	will	will	MD
60025	4190	3	half	half	RB
60025	4190	4	dry	dry	VB
60025	4190	5	them	-PRON-	PRP
60025	4190	6	.	.	.
60025	4191	1	Then	then	RB
60025	4191	2	pack	pack	VB
60025	4191	3	them	-PRON-	PRP
60025	4191	4	closely	closely	RB
60025	4191	5	in	in	IN
60025	4191	6	stone	stone	NN
60025	4191	7	jars	jar	NNS
60025	4191	8	with	with	IN
60025	4191	9	a	a	DT
60025	4191	10	thick	thick	JJ
60025	4191	11	layer	layer	NN
60025	4191	12	of	of	IN
60025	4191	13	the	the	DT
60025	4191	14	best	good	JJS
60025	4191	15	brown	brown	JJ
60025	4191	16	sugar	sugar	NN
60025	4191	17	between	between	IN
60025	4191	18	every	every	DT
60025	4191	19	layer	layer	NN
60025	4191	20	of	of	IN
60025	4191	21	plums	plum	NNS
60025	4191	22	;	;	,
60025	4191	23	putting	put	VBG
60025	4191	24	plenty	plenty	NN
60025	4191	25	of	of	IN
60025	4191	26	sugar	sugar	NN
60025	4191	27	at	at	IN
60025	4191	28	the	the	DT
60025	4191	29	bottom	bottom	NN
60025	4191	30	and	and	CC
60025	4191	31	top	top	NN
60025	4191	32	of	of	IN
60025	4191	33	the	the	DT
60025	4191	34	jars	jar	NNS
60025	4191	35	.	.	.
60025	4192	1	Cover	cover	VB
60025	4192	2	them	-PRON-	PRP
60025	4192	3	closely	closely	RB
60025	4192	4	,	,	,
60025	4192	5	and	and	CC
60025	4192	6	set	set	VBD
60025	4192	7	them	-PRON-	PRP
60025	4192	8	away	away	RB
60025	4192	9	in	in	IN
60025	4192	10	a	a	DT
60025	4192	11	dry	dry	JJ
60025	4192	12	place	place	NN
60025	4192	13	.	.	.
60025	4193	1	If	if	IN
60025	4193	2	they	-PRON-	PRP
60025	4193	3	have	have	VBP
60025	4193	4	been	be	VBN
60025	4193	5	properly	properly	RB
60025	4193	6	managed	manage	VBN
60025	4193	7	,	,	,
60025	4193	8	they	-PRON-	PRP
60025	4193	9	will	will	MD
60025	4193	10	keep	keep	VB
60025	4193	11	a	a	DT
60025	4193	12	year	year	NN
60025	4193	13	;	;	:
60025	4193	14	and	and	CC
60025	4193	15	are	be	VBP
60025	4193	16	very	very	RB
60025	4193	17	good	good	JJ
60025	4193	18	for	for	IN
60025	4193	19	pies	pie	NNS
60025	4193	20	and	and	CC
60025	4193	21	other	other	JJ
60025	4193	22	purposes	purpose	NNS
60025	4193	23	,	,	,
60025	4193	24	in	in	IN
60025	4193	25	the	the	DT
60025	4193	26	winter	winter	NN
60025	4193	27	and	and	CC
60025	4193	28	spring	spring	NN
60025	4193	29	.	.	.
60025	4194	1	Peaches	peach	NNS
60025	4194	2	may	may	MD
60025	4194	3	be	be	VB
60025	4194	4	prepared	prepare	VBN
60025	4194	5	for	for	IN
60025	4194	6	keeping	keep	VBG
60025	4194	7	in	in	IN
60025	4194	8	the	the	DT
60025	4194	9	same	same	JJ
60025	4194	10	manner	manner	NN
60025	4194	11	.	.	.
60025	4195	1	EGG	EGG	NNP
60025	4195	2	PLUMS	PLUMS	NNP
60025	4195	3	WHOLE.--Take	whole.--take	CD
60025	4195	4	large	large	JJ
60025	4195	5	egg	egg	NN
60025	4195	6	plums	plum	NNS
60025	4195	7	that	that	WDT
60025	4195	8	are	be	VBP
60025	4195	9	all	all	DT
60025	4195	10	quite	quite	RB
60025	4195	11	ripe	ripe	JJ
60025	4195	12	,	,	,
60025	4195	13	and	and	CC
60025	4195	14	prick	prick	VB
60025	4195	15	them	-PRON-	PRP
60025	4195	16	all	all	DT
60025	4195	17	over	over	RB
60025	4195	18	with	with	IN
60025	4195	19	a	a	DT
60025	4195	20	small	small	JJ
60025	4195	21	silver	silver	NN
60025	4195	22	fork	fork	NN
60025	4195	23	.	.	.
60025	4196	1	Leave	leave	VB
60025	4196	2	on	on	IN
60025	4196	3	the	the	DT
60025	4196	4	stems	stem	NNS
60025	4196	5	.	.	.
60025	4197	1	To	to	IN
60025	4197	2	four	four	CD
60025	4197	3	pounds	pound	NNS
60025	4197	4	of	of	IN
60025	4197	5	plums	plum	NNS
60025	4197	6	allow	allow	VBP
60025	4197	7	four	four	CD
60025	4197	8	pounds	pound	NNS
60025	4197	9	and	and	CC
60025	4197	10	a	a	DT
60025	4197	11	half	half	NN
60025	4197	12	of	of	IN
60025	4197	13	loaf	loaf	NN
60025	4197	14	-	-	HYPH
60025	4197	15	sugar	sugar	NN
60025	4197	16	,	,	,
60025	4197	17	broken	break	VBN
60025	4197	18	small	small	JJ
60025	4197	19	or	or	CC
60025	4197	20	powdered	powdered	JJ
60025	4197	21	.	.	.
60025	4198	1	Put	put	VB
60025	4198	2	the	the	DT
60025	4198	3	plums	plum	NNS
60025	4198	4	and	and	CC
60025	4198	5	sugar	sugar	NN
60025	4198	6	into	into	IN
60025	4198	7	a	a	DT
60025	4198	8	preserving	preserve	VBG
60025	4198	9	kettle	kettle	NN
60025	4198	10	,	,	,
60025	4198	11	and	and	CC
60025	4198	12	pour	pour	VB
60025	4198	13	in	in	IN
60025	4198	14	one	one	CD
60025	4198	15	quart	quart	NN
60025	4198	16	of	of	IN
60025	4198	17	clear	clear	JJ
60025	4198	18	hard	hard	JJ
60025	4198	19	water	water	NN
60025	4198	20	.	.	.
60025	4199	1	Hang	hang	VB
60025	4199	2	the	the	DT
60025	4199	3	kettle	kettle	NN
60025	4199	4	over	over	IN
60025	4199	5	a	a	DT
60025	4199	6	moderate	moderate	JJ
60025	4199	7	fire	fire	NN
60025	4199	8	,	,	,
60025	4199	9	and	and	CC
60025	4199	10	boil	boil	NNP
60025	4199	11	and	and	CC
60025	4199	12	skim	skim	VB
60025	4199	13	it	-PRON-	PRP
60025	4199	14	.	.	.
60025	4200	1	As	as	RB
60025	4200	2	soon	soon	RB
60025	4200	3	as	as	IN
60025	4200	4	the	the	DT
60025	4200	5	skin	skin	NN
60025	4200	6	begins	begin	VBZ
60025	4200	7	to	to	TO
60025	4200	8	crack	crack	VB
60025	4200	9	or	or	CC
60025	4200	10	shrivel	shrivel	VB
60025	4200	11	,	,	,
60025	4200	12	take	take	VB
60025	4200	13	out	out	RP
60025	4200	14	the	the	DT
60025	4200	15	plums	plum	NNS
60025	4200	16	one	one	CD
60025	4200	17	at	at	IN
60025	4200	18	a	a	DT
60025	4200	19	time	time	NN
60025	4200	20	,	,	,
60025	4200	21	(	(	-LRB-
60025	4200	22	leaving	leave	VBG
60025	4200	23	the	the	DT
60025	4200	24	syrup	syrup	NN
60025	4200	25	on	on	IN
60025	4200	26	the	the	DT
60025	4200	27	fire	fire	NN
60025	4200	28	,	,	,
60025	4200	29	)	)	-RRB-
60025	4200	30	and	and	CC
60025	4200	31	spread	spread	VBD
60025	4200	32	them	-PRON-	PRP
60025	4200	33	on	on	IN
60025	4200	34	large	large	JJ
60025	4200	35	dishes	dish	NNS
60025	4200	36	to	to	TO
60025	4200	37	cool	cool	JJ
60025	4200	38	.	.	.
60025	4201	1	Place	place	VB
60025	4201	2	them	-PRON-	PRP
60025	4201	3	in	in	IN
60025	4201	4	the	the	DT
60025	4201	5	open	open	JJ
60025	4201	6	air	air	NN
60025	4201	7	,	,	,
60025	4201	8	and	and	CC
60025	4201	9	as	as	RB
60025	4201	10	soon	soon	RB
60025	4201	11	as	as	IN
60025	4201	12	they	-PRON-	PRP
60025	4201	13	are	be	VBP
60025	4201	14	cool	cool	JJ
60025	4201	15	enough	enough	RB
60025	4201	16	to	to	TO
60025	4201	17	be	be	VB
60025	4201	18	touched	touch	VBN
60025	4201	19	with	with	IN
60025	4201	20	your	-PRON-	PRP$
60025	4201	21	fingers	finger	NNS
60025	4201	22	,	,	,
60025	4201	23	smooth	smooth	VB
60025	4201	24	the	the	DT
60025	4201	25	skin	skin	NN
60025	4201	26	down	down	RP
60025	4201	27	where	where	WRB
60025	4201	28	it	-PRON-	PRP
60025	4201	29	is	be	VBZ
60025	4201	30	broken	break	VBN
60025	4201	31	or	or	CC
60025	4201	32	ruffled	ruffle	VBN
60025	4201	33	.	.	.
60025	4202	1	When	when	WRB
60025	4202	2	quite	quite	RB
60025	4202	3	cold	cold	JJ
60025	4202	4	,	,	,
60025	4202	5	return	return	VB
60025	4202	6	them	-PRON-	PRP
60025	4202	7	to	to	IN
60025	4202	8	the	the	DT
60025	4202	9	syrup	syrup	NN
60025	4202	10	,	,	,
60025	4202	11	(	(	-LRB-
60025	4202	12	which	which	WDT
60025	4202	13	in	in	IN
60025	4202	14	the	the	DT
60025	4202	15	mean	mean	JJ
60025	4202	16	time	time	NN
60025	4202	17	must	must	MD
60025	4202	18	have	have	VB
60025	4202	19	been	be	VBN
60025	4202	20	kept	keep	VBN
60025	4202	21	slowly	slowly	RB
60025	4202	22	simmering	simmer	VBG
60025	4202	23	,	,	,
60025	4202	24	)	)	-RRB-
60025	4202	25	and	and	CC
60025	4202	26	boil	boil	VB
60025	4202	27	the	the	DT
60025	4202	28	plums	plum	NNS
60025	4202	29	again	again	RB
60025	4202	30	till	till	IN
60025	4202	31	they	-PRON-	PRP
60025	4202	32	are	be	VBP
60025	4202	33	quite	quite	RB
60025	4202	34	clear	clear	JJ
60025	4202	35	,	,	,
60025	4202	36	but	but	CC
60025	4202	37	not	not	RB
60025	4202	38	till	till	IN
60025	4202	39	they	-PRON-	PRP
60025	4202	40	break	break	VBP
60025	4202	41	.	.	.
60025	4203	1	Put	put	VB
60025	4203	2	them	-PRON-	PRP
60025	4203	3	warm	warm	JJ
60025	4203	4	into	into	IN
60025	4203	5	large	large	JJ
60025	4203	6	glass	glass	NN
60025	4203	7	or	or	CC
60025	4203	8	queen's	queen's	NN
60025	4203	9	-	-	HYPH
60025	4203	10	ware	ware	JJ
60025	4203	11	jars	jar	NNS
60025	4203	12	,	,	,
60025	4203	13	and	and	CC
60025	4203	14	pour	pour	VB
60025	4203	15	the	the	DT
60025	4203	16	syrup	syrup	NN
60025	4203	17	over	over	IN
60025	4203	18	them	-PRON-	PRP
60025	4203	19	.	.	.
60025	4204	1	TO	to	IN
60025	4204	2	PRESERVE	PRESERVE	NNP
60025	4204	3	PEARS	PEARS	NNP
60025	4204	4	.	.	.
60025	4205	1	Take	take	VB
60025	4205	2	large	large	JJ
60025	4205	3	fine	fine	JJ
60025	4205	4	juicy	juicy	JJ
60025	4205	5	pears	pear	NNS
60025	4205	6	that	that	WDT
60025	4205	7	are	be	VBP
60025	4205	8	all	all	DT
60025	4205	9	perfectly	perfectly	RB
60025	4205	10	ripe	ripe	JJ
60025	4205	11	,	,	,
60025	4205	12	and	and	CC
60025	4205	13	pare	pare	VB
60025	4205	14	them	-PRON-	PRP
60025	4205	15	smoothly	smoothly	RB
60025	4205	16	and	and	CC
60025	4205	17	thin	thin	RB
60025	4205	18	;	;	:
60025	4205	19	leaving	leave	VBG
60025	4205	20	on	on	IN
60025	4205	21	the	the	DT
60025	4205	22	stems	stem	NNS
60025	4205	23	,	,	,
60025	4205	24	but	but	CC
60025	4205	25	cutting	cut	VBG
60025	4205	26	out	out	RP
60025	4205	27	the	the	DT
60025	4205	28	black	black	JJ
60025	4205	29	top	top	NN
60025	4205	30	at	at	IN
60025	4205	31	the	the	DT
60025	4205	32	blossom	blossom	NN
60025	4205	33	end	end	NN
60025	4205	34	of	of	IN
60025	4205	35	the	the	DT
60025	4205	36	fruit	fruit	NN
60025	4205	37	.	.	.
60025	4206	1	As	as	IN
60025	4206	2	you	-PRON-	PRP
60025	4206	3	pare	pare	VBP
60025	4206	4	them	-PRON-	PRP
60025	4206	5	,	,	,
60025	4206	6	lay	lie	VBD
60025	4206	7	them	-PRON-	PRP
60025	4206	8	in	in	IN
60025	4206	9	a	a	DT
60025	4206	10	pan	pan	NN
60025	4206	11	of	of	IN
60025	4206	12	cold	cold	JJ
60025	4206	13	water	water	NN
60025	4206	14	.	.	.
60025	4207	1	Make	make	VB
60025	4207	2	a	a	DT
60025	4207	3	thin	thin	JJ
60025	4207	4	syrup	syrup	NN
60025	4207	5	,	,	,
60025	4207	6	allowing	allow	VBG
60025	4207	7	a	a	DT
60025	4207	8	quart	quart	NN
60025	4207	9	of	of	IN
60025	4207	10	water	water	NN
60025	4207	11	to	to	IN
60025	4207	12	a	a	DT
60025	4207	13	pound	pound	NN
60025	4207	14	of	of	IN
60025	4207	15	loaf	loaf	NN
60025	4207	16	-	-	HYPH
60025	4207	17	sugar	sugar	NN
60025	4207	18	.	.	.
60025	4208	1	Simmer	simmer	VB
60025	4208	2	the	the	DT
60025	4208	3	pears	pear	NNS
60025	4208	4	in	in	IN
60025	4208	5	it	-PRON-	PRP
60025	4208	6	for	for	IN
60025	4208	7	about	about	RB
60025	4208	8	half	half	PDT
60025	4208	9	an	an	DT
60025	4208	10	hour	hour	NN
60025	4208	11	.	.	.
60025	4209	1	Then	then	RB
60025	4209	2	put	put	VB
60025	4209	3	them	-PRON-	PRP
60025	4209	4	into	into	IN
60025	4209	5	a	a	DT
60025	4209	6	tureen	tureen	NN
60025	4209	7	,	,	,
60025	4209	8	and	and	CC
60025	4209	9	let	let	VB
60025	4209	10	them	-PRON-	PRP
60025	4209	11	lie	lie	VB
60025	4209	12	in	in	IN
60025	4209	13	the	the	DT
60025	4209	14	syrup	syrup	NN
60025	4209	15	for	for	IN
60025	4209	16	two	two	CD
60025	4209	17	days	day	NNS
60025	4209	18	.	.	.
60025	4210	1	There	there	EX
60025	4210	2	must	must	MD
60025	4210	3	be	be	VB
60025	4210	4	syrup	syrup	NN
60025	4210	5	enough	enough	RB
60025	4210	6	to	to	TO
60025	4210	7	cover	cover	VB
60025	4210	8	them	-PRON-	PRP
60025	4210	9	well	well	RB
60025	4210	10	.	.	.
60025	4211	1	After	after	IN
60025	4211	2	two	two	CD
60025	4211	3	days	day	NNS
60025	4211	4	,	,	,
60025	4211	5	drain	drain	VBP
60025	4211	6	the	the	DT
60025	4211	7	syrup	syrup	NN
60025	4211	8	from	from	IN
60025	4211	9	the	the	DT
60025	4211	10	pears	pear	NNS
60025	4211	11	,	,	,
60025	4211	12	and	and	CC
60025	4211	13	add	add	VB
60025	4211	14	to	to	IN
60025	4211	15	it	-PRON-	PRP
60025	4211	16	more	more	RBR
60025	4211	17	sugar	sugar	NN
60025	4211	18	,	,	,
60025	4211	19	in	in	IN
60025	4211	20	the	the	DT
60025	4211	21	proportion	proportion	NN
60025	4211	22	of	of	IN
60025	4211	23	a	a	DT
60025	4211	24	pound	pound	NN
60025	4211	25	to	to	IN
60025	4211	26	each	each	DT
60025	4211	27	pint	pint	NN
60025	4211	28	of	of	IN
60025	4211	29	the	the	DT
60025	4211	30	thin	thin	JJ
60025	4211	31	syrup	syrup	NN
60025	4211	32	.	.	.
60025	4212	1	Stir	stir	VB
60025	4212	2	in	in	IN
60025	4212	3	a	a	DT
60025	4212	4	very	very	RB
60025	4212	5	little	little	JJ
60025	4212	6	beaten	beat	VBN
60025	4212	7	white	white	JJ
60025	4212	8	of	of	IN
60025	4212	9	egg	egg	NN
60025	4212	10	,	,	,
60025	4212	11	(	(	-LRB-
60025	4212	12	not	not	RB
60025	4212	13	more	more	JJR
60025	4212	14	than	than	IN
60025	4212	15	one	one	CD
60025	4212	16	white	white	NN
60025	4212	17	to	to	IN
60025	4212	18	three	three	CD
60025	4212	19	or	or	CC
60025	4212	20	four	four	CD
60025	4212	21	pounds	pound	NNS
60025	4212	22	of	of	IN
60025	4212	23	sugar	sugar	NN
60025	4212	24	,	,	,
60025	4212	25	)	)	-RRB-
60025	4212	26	add	add	VB
60025	4212	27	some	some	DT
60025	4212	28	fresh	fresh	JJ
60025	4212	29	lemon	lemon	NN
60025	4212	30	-	-	HYPH
60025	4212	31	peel	peel	NN
60025	4212	32	pared	pare	VBN
60025	4212	33	thin	thin	RB
60025	4212	34	,	,	,
60025	4212	35	and	and	CC
60025	4212	36	set	set	VBD
60025	4212	37	the	the	DT
60025	4212	38	syrup	syrup	NN
60025	4212	39	over	over	IN
60025	4212	40	a	a	DT
60025	4212	41	brisk	brisk	JJ
60025	4212	42	fire	fire	NN
60025	4212	43	.	.	.
60025	4213	1	Boil	boil	VB
60025	4213	2	it	-PRON-	PRP
60025	4213	3	for	for	IN
60025	4213	4	ten	ten	CD
60025	4213	5	minutes	minute	NNS
60025	4213	6	,	,	,
60025	4213	7	and	and	CC
60025	4213	8	skim	skim	VB
60025	4213	9	it	-PRON-	PRP
60025	4213	10	well	well	RB
60025	4213	11	.	.	.
60025	4214	1	Then	then	RB
60025	4214	2	add	add	VB
60025	4214	3	sufficient	sufficient	JJ
60025	4214	4	lemon	lemon	NN
60025	4214	5	-	-	HYPH
60025	4214	6	juice	juice	NN
60025	4214	7	to	to	TO
60025	4214	8	flavour	flavour	VB
60025	4214	9	it	-PRON-	PRP
60025	4214	10	;	;	:
60025	4214	11	and	and	CC
60025	4214	12	put	put	VBD
60025	4214	13	in	in	IN
60025	4214	14	the	the	DT
60025	4214	15	pears	pear	NNS
60025	4214	16	.	.	.
60025	4215	1	Simmer	simmer	VB
60025	4215	2	them	-PRON-	PRP
60025	4215	3	in	in	IN
60025	4215	4	the	the	DT
60025	4215	5	strong	strong	JJ
60025	4215	6	syrup	syrup	NN
60025	4215	7	till	till	IN
60025	4215	8	they	-PRON-	PRP
60025	4215	9	are	be	VBP
60025	4215	10	quite	quite	RB
60025	4215	11	transparent	transparent	JJ
60025	4215	12	.	.	.
60025	4216	1	Then	then	RB
60025	4216	2	take	take	VB
60025	4216	3	them	-PRON-	PRP
60025	4216	4	out	out	RP
60025	4216	5	,	,	,
60025	4216	6	spread	spread	VB
60025	4216	7	them	-PRON-	PRP
60025	4216	8	to	to	TO
60025	4216	9	cool	cool	VB
60025	4216	10	,	,	,
60025	4216	11	and	and	CC
60025	4216	12	stick	stick	VB
60025	4216	13	a	a	DT
60025	4216	14	clove	clove	NN
60025	4216	15	in	in	IN
60025	4216	16	the	the	DT
60025	4216	17	blossom	blossom	NN
60025	4216	18	end	end	NN
60025	4216	19	of	of	IN
60025	4216	20	each	each	DT
60025	4216	21	.	.	.
60025	4217	1	Put	put	VB
60025	4217	2	them	-PRON-	PRP
60025	4217	3	into	into	IN
60025	4217	4	glass	glass	NN
60025	4217	5	jars	jar	NNS
60025	4217	6	;	;	,
60025	4217	7	and	and	CC
60025	4217	8	having	have	VBG
60025	4217	9	kept	keep	VBN
60025	4217	10	the	the	DT
60025	4217	11	syrup	syrup	NN
60025	4217	12	warm	warm	VB
60025	4217	13	over	over	IN
60025	4217	14	the	the	DT
60025	4217	15	fire	fire	NN
60025	4217	16	while	while	IN
60025	4217	17	the	the	DT
60025	4217	18	pears	pear	NNS
60025	4217	19	were	be	VBD
60025	4217	20	cooling	cool	VBG
60025	4217	21	,	,	,
60025	4217	22	pour	pour	VB
60025	4217	23	it	-PRON-	PRP
60025	4217	24	over	over	IN
60025	4217	25	them	-PRON-	PRP
60025	4217	26	.	.	.
60025	4218	1	If	if	IN
60025	4218	2	you	-PRON-	PRP
60025	4218	3	wish	wish	VBP
60025	4218	4	to	to	TO
60025	4218	5	have	have	VB
60025	4218	6	them	-PRON-	PRP
60025	4218	7	red	red	JJ
60025	4218	8	,	,	,
60025	4218	9	add	add	VB
60025	4218	10	a	a	DT
60025	4218	11	little	little	RB
60025	4218	12	powdered	powdered	JJ
60025	4218	13	cochineal	cochineal	NN
60025	4218	14	to	to	IN
60025	4218	15	the	the	DT
60025	4218	16	strong	strong	JJ
60025	4218	17	syrup	syrup	NN
60025	4218	18	when	when	WRB
60025	4218	19	you	-PRON-	PRP
60025	4218	20	put	put	VBP
60025	4218	21	in	in	IN
60025	4218	22	your	-PRON-	PRP$
60025	4218	23	pears	pear	NNS
60025	4218	24	.	.	.
60025	4219	1	BAKED	BAKED	NNP
60025	4219	2	PEARS.--The	pears.--the	JJ
60025	4219	3	best	well	RBS
60025	4219	4	for	for	IN
60025	4219	5	baking	baking	NN
60025	4219	6	are	be	VBP
60025	4219	7	the	the	DT
60025	4219	8	large	large	JJ
60025	4219	9	late	late	JJ
60025	4219	10	ones	one	NNS
60025	4219	11	,	,	,
60025	4219	12	commonly	commonly	RB
60025	4219	13	called	call	VBN
60025	4219	14	pound	pound	NN
60025	4219	15	pears	pear	NNS
60025	4219	16	.	.	.
60025	4220	1	Pare	pare	VB
60025	4220	2	them	-PRON-	PRP
60025	4220	3	,	,	,
60025	4220	4	cut	cut	VBD
60025	4220	5	them	-PRON-	PRP
60025	4220	6	in	in	IN
60025	4220	7	half	half	DT
60025	4220	8	,	,	,
60025	4220	9	and	and	CC
60025	4220	10	take	take	VB
60025	4220	11	out	out	RP
60025	4220	12	the	the	DT
60025	4220	13	cores	core	NNS
60025	4220	14	.	.	.
60025	4221	1	Lay	lay	VB
60025	4221	2	them	-PRON-	PRP
60025	4221	3	in	in	IN
60025	4221	4	a	a	DT
60025	4221	5	deep	deep	JJ
60025	4221	6	white	white	JJ
60025	4221	7	dish	dish	NN
60025	4221	8	,	,	,
60025	4221	9	with	with	IN
60025	4221	10	a	a	DT
60025	4221	11	thin	thin	JJ
60025	4221	12	slip	slip	NN
60025	4221	13	of	of	IN
60025	4221	14	fresh	fresh	JJ
60025	4221	15	lemon	lemon	NN
60025	4221	16	-	-	HYPH
60025	4221	17	peel	peel	NN
60025	4221	18	in	in	IN
60025	4221	19	the	the	DT
60025	4221	20	place	place	NN
60025	4221	21	from	from	IN
60025	4221	22	which	which	WDT
60025	4221	23	each	each	DT
60025	4221	24	core	core	NN
60025	4221	25	was	be	VBD
60025	4221	26	taken	take	VBN
60025	4221	27	.	.	.
60025	4222	1	Sprinkle	sprinkle	VB
60025	4222	2	them	-PRON-	PRP
60025	4222	3	with	with	IN
60025	4222	4	sugar	sugar	NN
60025	4222	5	,	,	,
60025	4222	6	and	and	CC
60025	4222	7	strew	strew	VBD
60025	4222	8	some	some	DT
60025	4222	9	whole	whole	JJ
60025	4222	10	cloves	clove	NNS
60025	4222	11	or	or	CC
60025	4222	12	some	some	DT
60025	4222	13	powdered	powdered	JJ
60025	4222	14	cinnamon	cinnamon	NN
60025	4222	15	among	among	IN
60025	4222	16	them	-PRON-	PRP
60025	4222	17	.	.	.
60025	4223	1	Pour	pour	VB
60025	4223	2	into	into	IN
60025	4223	3	the	the	DT
60025	4223	4	dish	dish	NN
60025	4223	5	some	some	DT
60025	4223	6	port	port	NN
60025	4223	7	wine	wine	NN
60025	4223	8	.	.	.
60025	4224	1	To	to	IN
60025	4224	2	a	a	DT
60025	4224	3	dozen	dozen	NN
60025	4224	4	large	large	JJ
60025	4224	5	pears	pear	NNS
60025	4224	6	you	-PRON-	PRP
60025	4224	7	may	may	MD
60025	4224	8	allow	allow	VB
60025	4224	9	one	one	CD
60025	4224	10	pound	pound	NN
60025	4224	11	of	of	IN
60025	4224	12	sugar	sugar	NN
60025	4224	13	,	,	,
60025	4224	14	and	and	CC
60025	4224	15	a	a	DT
60025	4224	16	pint	pint	NN
60025	4224	17	of	of	IN
60025	4224	18	wine	wine	NN
60025	4224	19	.	.	.
60025	4225	1	Cover	cover	VB
60025	4225	2	the	the	DT
60025	4225	3	dish	dish	NN
60025	4225	4	with	with	IN
60025	4225	5	a	a	DT
60025	4225	6	large	large	JJ
60025	4225	7	sheet	sheet	NN
60025	4225	8	of	of	IN
60025	4225	9	brown	brown	JJ
60025	4225	10	paper	paper	NN
60025	4225	11	tied	tie	VBN
60025	4225	12	on	on	RP
60025	4225	13	;	;	:
60025	4225	14	set	set	VBD
60025	4225	15	it	-PRON-	PRP
60025	4225	16	in	in	IN
60025	4225	17	a	a	DT
60025	4225	18	moderate	moderate	JJ
60025	4225	19	oven	oven	NN
60025	4225	20	,	,	,
60025	4225	21	and	and	CC
60025	4225	22	let	let	VB
60025	4225	23	them	-PRON-	PRP
60025	4225	24	bake	bake	VB
60025	4225	25	till	till	IN
60025	4225	26	tender	tender	NN
60025	4225	27	all	all	RB
60025	4225	28	through	through	RB
60025	4225	29	,	,	,
60025	4225	30	which	which	WDT
60025	4225	31	you	-PRON-	PRP
60025	4225	32	may	may	MD
60025	4225	33	ascertain	ascertain	VB
60025	4225	34	by	by	IN
60025	4225	35	sticking	stick	VBG
60025	4225	36	a	a	DT
60025	4225	37	broom	broom	NN
60025	4225	38	twig	twig	NN
60025	4225	39	through	through	IN
60025	4225	40	them	-PRON-	PRP
60025	4225	41	.	.	.
60025	4226	1	They	-PRON-	PRP
60025	4226	2	will	will	MD
60025	4226	3	be	be	VB
60025	4226	4	done	do	VBN
60025	4226	5	in	in	IN
60025	4226	6	about	about	RB
60025	4226	7	an	an	DT
60025	4226	8	hour	hour	NN
60025	4226	9	,	,	,
60025	4226	10	or	or	CC
60025	4226	11	they	-PRON-	PRP
60025	4226	12	may	may	MD
60025	4226	13	probably	probably	RB
60025	4226	14	require	require	VB
60025	4226	15	more	more	JJR
60025	4226	16	time	time	NN
60025	4226	17	;	;	:
60025	4226	18	but	but	CC
60025	4226	19	you	-PRON-	PRP
60025	4226	20	must	must	MD
60025	4226	21	not	not	RB
60025	4226	22	let	let	VB
60025	4226	23	them	-PRON-	PRP
60025	4226	24	remain	remain	VB
60025	4226	25	long	long	JJ
60025	4226	26	enough	enough	RB
60025	4226	27	in	in	IN
60025	4226	28	the	the	DT
60025	4226	29	oven	oven	NN
60025	4226	30	to	to	TO
60025	4226	31	break	break	VB
60025	4226	32	or	or	CC
60025	4226	33	fall	fall	VB
60025	4226	34	to	to	IN
60025	4226	35	pieces	piece	NNS
60025	4226	36	.	.	.
60025	4227	1	When	when	WRB
60025	4227	2	cool	cool	JJ
60025	4227	3	,	,	,
60025	4227	4	put	put	VB
60025	4227	5	them	-PRON-	PRP
60025	4227	6	up	up	RP
60025	4227	7	in	in	IN
60025	4227	8	a	a	DT
60025	4227	9	stone	stone	NN
60025	4227	10	jar	jar	NN
60025	4227	11	.	.	.
60025	4228	1	In	in	IN
60025	4228	2	cold	cold	JJ
60025	4228	3	weather	weather	NN
60025	4228	4	they	-PRON-	PRP
60025	4228	5	will	will	MD
60025	4228	6	keep	keep	VB
60025	4228	7	a	a	DT
60025	4228	8	week	week	NN
60025	4228	9	.	.	.
60025	4229	1	To	to	TO
60025	4229	2	bake	bake	VB
60025	4229	3	smaller	small	JJR
60025	4229	4	pears	pear	NNS
60025	4229	5	,	,	,
60025	4229	6	pare	pare	VB
60025	4229	7	them	-PRON-	PRP
60025	4229	8	,	,	,
60025	4229	9	but	but	CC
60025	4229	10	leave	leave	VB
60025	4229	11	on	on	IN
60025	4229	12	the	the	DT
60025	4229	13	stems	stem	NNS
60025	4229	14	,	,	,
60025	4229	15	and	and	CC
60025	4229	16	do	do	VBP
60025	4229	17	not	not	RB
60025	4229	18	core	core	VB
60025	4229	19	them	-PRON-	PRP
60025	4229	20	.	.	.
60025	4230	1	Put	put	VB
60025	4230	2	them	-PRON-	PRP
60025	4230	3	into	into	IN
60025	4230	4	a	a	DT
60025	4230	5	deep	deep	JJ
60025	4230	6	dish	dish	NN
60025	4230	7	with	with	IN
60025	4230	8	fresh	fresh	JJ
60025	4230	9	lemon	lemon	NN
60025	4230	10	or	or	CC
60025	4230	11	orange	orange	NN
60025	4230	12	-	-	HYPH
60025	4230	13	peel	peel	NN
60025	4230	14	;	;	:
60025	4230	15	throw	throw	VB
60025	4230	16	on	on	RP
60025	4230	17	them	-PRON-	PRP
60025	4230	18	some	some	DT
60025	4230	19	brown	brown	JJ
60025	4230	20	sugar	sugar	NN
60025	4230	21	or	or	CC
60025	4230	22	molasses	molasse	NNS
60025	4230	23	;	;	,
60025	4230	24	pour	pour	VBP
60025	4230	25	in	in	RP
60025	4230	26	at	at	IN
60025	4230	27	the	the	DT
60025	4230	28	bottom	bottom	NN
60025	4230	29	a	a	DT
60025	4230	30	little	little	JJ
60025	4230	31	water	water	NN
60025	4230	32	to	to	TO
60025	4230	33	keep	keep	VB
60025	4230	34	them	-PRON-	PRP
60025	4230	35	from	from	IN
60025	4230	36	burning	burn	VBG
60025	4230	37	;	;	:
60025	4230	38	and	and	CC
60025	4230	39	bake	bake	VB
60025	4230	40	them	-PRON-	PRP
60025	4230	41	till	till	IN
60025	4230	42	tender	tender	NN
60025	4230	43	throughout	throughout	IN
60025	4230	44	.	.	.
60025	4231	1	TO	to	IN
60025	4231	2	PRESERVE	PRESERVE	NNP
60025	4231	3	GOOSEBERRIES	GOOSEBERRIES	NNP
60025	4231	4	.	.	.
60025	4232	1	The	the	DT
60025	4232	2	best	good	JJS
60025	4232	3	way	way	NN
60025	4232	4	of	of	IN
60025	4232	5	preserving	preserve	VBG
60025	4232	6	gooseberries	gooseberry	NNS
60025	4232	7	is	be	VBZ
60025	4232	8	with	with	IN
60025	4232	9	jelly	jelly	NNP
60025	4232	10	.	.	.
60025	4233	1	They	-PRON-	PRP
60025	4233	2	should	should	MD
60025	4233	3	be	be	VB
60025	4233	4	full	full	JJ
60025	4233	5	grown	grow	VBN
60025	4233	6	but	but	CC
60025	4233	7	green	green	JJ
60025	4233	8	.	.	.
60025	4234	1	Take	take	VB
60025	4234	2	six	six	CD
60025	4234	3	quarts	quart	NNS
60025	4234	4	of	of	IN
60025	4234	5	gooseberries	gooseberry	NNS
60025	4234	6	,	,	,
60025	4234	7	and	and	CC
60025	4234	8	select	select	VB
60025	4234	9	three	three	CD
60025	4234	10	quarts	quart	NNS
60025	4234	11	of	of	IN
60025	4234	12	the	the	DT
60025	4234	13	largest	large	JJS
60025	4234	14	and	and	CC
60025	4234	15	finest	fine	JJS
60025	4234	16	to	to	TO
60025	4234	17	preserve	preserve	VB
60025	4234	18	whole	whole	RB
60025	4234	19	,	,	,
60025	4234	20	reserving	reserve	VBG
60025	4234	21	the	the	DT
60025	4234	22	others	other	NNS
60025	4234	23	for	for	IN
60025	4234	24	the	the	DT
60025	4234	25	jelly	jelly	NN
60025	4234	26	.	.	.
60025	4235	1	Put	put	VB
60025	4235	2	the	the	DT
60025	4235	3	whole	whole	JJ
60025	4235	4	ones	one	NNS
60025	4235	5	into	into	IN
60025	4235	6	a	a	DT
60025	4235	7	pan	pan	NN
60025	4235	8	with	with	IN
60025	4235	9	sufficient	sufficient	JJ
60025	4235	10	water	water	NN
60025	4235	11	to	to	TO
60025	4235	12	cover	cover	VB
60025	4235	13	them	-PRON-	PRP
60025	4235	14	,	,	,
60025	4235	15	and	and	CC
60025	4235	16	simmer	simmer	VB
60025	4235	17	them	-PRON-	PRP
60025	4235	18	slowly	slowly	RB
60025	4235	19	till	till	IN
60025	4235	20	they	-PRON-	PRP
60025	4235	21	begin	begin	VBP
60025	4235	22	to	to	TO
60025	4235	23	be	be	VB
60025	4235	24	tender	tender	JJ
60025	4235	25	;	;	:
60025	4235	26	but	but	CC
60025	4235	27	do	do	VBP
60025	4235	28	not	not	RB
60025	4235	29	keep	keep	VB
60025	4235	30	them	-PRON-	PRP
60025	4235	31	on	on	IN
60025	4235	32	the	the	DT
60025	4235	33	fire	fire	NN
60025	4235	34	till	till	IN
60025	4235	35	they	-PRON-	PRP
60025	4235	36	are	be	VBP
60025	4235	37	likely	likely	JJ
60025	4235	38	to	to	TO
60025	4235	39	burst	burst	VB
60025	4235	40	.	.	.
60025	4236	1	Take	take	VB
60025	4236	2	them	-PRON-	PRP
60025	4236	3	out	out	RP
60025	4236	4	carefully	carefully	RB
60025	4236	5	with	with	IN
60025	4236	6	a	a	DT
60025	4236	7	perforated	perforated	JJ
60025	4236	8	skimmer	skimmer	NN
60025	4236	9	to	to	TO
60025	4236	10	drain	drain	VB
60025	4236	11	the	the	DT
60025	4236	12	warm	warm	JJ
60025	4236	13	water	water	NN
60025	4236	14	from	from	IN
60025	4236	15	them	-PRON-	PRP
60025	4236	16	,	,	,
60025	4236	17	and	and	CC
60025	4236	18	lay	lie	VBD
60025	4236	19	them	-PRON-	PRP
60025	4236	20	directly	directly	RB
60025	4236	21	in	in	IN
60025	4236	22	a	a	DT
60025	4236	23	pan	pan	NN
60025	4236	24	of	of	IN
60025	4236	25	cold	cold	JJ
60025	4236	26	water	water	NN
60025	4236	27	.	.	.
60025	4237	1	Put	put	VB
60025	4237	2	those	those	DT
60025	4237	3	that	that	WDT
60025	4237	4	you	-PRON-	PRP
60025	4237	5	intend	intend	VBP
60025	4237	6	for	for	IN
60025	4237	7	the	the	DT
60025	4237	8	jelly	jelly	NN
60025	4237	9	into	into	IN
60025	4237	10	a	a	DT
60025	4237	11	stew	stew	NN
60025	4237	12	-	-	HYPH
60025	4237	13	pan	pan	NN
60025	4237	14	,	,	,
60025	4237	15	allowing	allow	VBG
60025	4237	16	to	to	IN
60025	4237	17	each	each	DT
60025	4237	18	quart	quart	NN
60025	4237	19	of	of	IN
60025	4237	20	gooseberries	gooseberry	NNS
60025	4237	21	half	half	PDT
60025	4237	22	a	a	DT
60025	4237	23	pint	pint	NN
60025	4237	24	of	of	IN
60025	4237	25	water	water	NN
60025	4237	26	.	.	.
60025	4238	1	Boil	boil	VB
60025	4238	2	them	-PRON-	PRP
60025	4238	3	fast	fast	RB
60025	4238	4	till	till	IN
60025	4238	5	they	-PRON-	PRP
60025	4238	6	go	go	VBP
60025	4238	7	all	all	RB
60025	4238	8	to	to	IN
60025	4238	9	pieces	piece	NNS
60025	4238	10	,	,	,
60025	4238	11	and	and	CC
60025	4238	12	stir	stir	VB
60025	4238	13	and	and	CC
60025	4238	14	mash	mash	VB
60025	4238	15	them	-PRON-	PRP
60025	4238	16	with	with	IN
60025	4238	17	a	a	DT
60025	4238	18	spoon	spoon	NN
60025	4238	19	.	.	.
60025	4239	1	Then	then	RB
60025	4239	2	put	put	VB
60025	4239	3	them	-PRON-	PRP
60025	4239	4	into	into	IN
60025	4239	5	a	a	DT
60025	4239	6	jelly	jelly	JJ
60025	4239	7	-	-	HYPH
60025	4239	8	bag	bag	NN
60025	4239	9	that	that	WDT
60025	4239	10	has	have	VBZ
60025	4239	11	been	be	VBN
60025	4239	12	first	first	RB
60025	4239	13	dipped	dip	VBN
60025	4239	14	in	in	IN
60025	4239	15	hot	hot	JJ
60025	4239	16	water	water	NN
60025	4239	17	,	,	,
60025	4239	18	and	and	CC
60025	4239	19	squeeze	squeeze	VB
60025	4239	20	through	through	IN
60025	4239	21	it	-PRON-	PRP
60025	4239	22	all	all	PDT
60025	4239	23	the	the	DT
60025	4239	24	juice	juice	NN
60025	4239	25	.	.	.
60025	4240	1	Measure	measure	VB
60025	4240	2	the	the	DT
60025	4240	3	juice	juice	NN
60025	4240	4	,	,	,
60025	4240	5	and	and	CC
60025	4240	6	to	to	IN
60025	4240	7	each	each	DT
60025	4240	8	pint	pint	NN
60025	4240	9	allow	allow	VB
60025	4240	10	a	a	DT
60025	4240	11	pound	pound	NN
60025	4240	12	and	and	CC
60025	4240	13	a	a	DT
60025	4240	14	half	half	NN
60025	4240	15	of	of	IN
60025	4240	16	loaf	loaf	NN
60025	4240	17	-	-	HYPH
60025	4240	18	sugar	sugar	NN
60025	4240	19	.	.	.
60025	4241	1	Break	break	VB
60025	4241	2	up	up	RP
60025	4241	3	the	the	DT
60025	4241	4	sugar	sugar	NN
60025	4241	5	,	,	,
60025	4241	6	and	and	CC
60025	4241	7	put	put	VBD
60025	4241	8	it	-PRON-	PRP
60025	4241	9	into	into	IN
60025	4241	10	a	a	DT
60025	4241	11	preserving	preserving	JJ
60025	4241	12	kettle	kettle	NN
60025	4241	13	;	;	:
60025	4241	14	pour	pour	VB
60025	4241	15	the	the	DT
60025	4241	16	juice	juice	NN
60025	4241	17	over	over	IN
60025	4241	18	it	-PRON-	PRP
60025	4241	19	,	,	,
60025	4241	20	and	and	CC
60025	4241	21	let	let	VB
60025	4241	22	it	-PRON-	PRP
60025	4241	23	stand	stand	VB
60025	4241	24	to	to	IN
60025	4241	25	melt	melt	NNP
60025	4241	26	,	,	,
60025	4241	27	stirring	stir	VBG
60025	4241	28	it	-PRON-	PRP
60025	4241	29	frequently	frequently	RB
60025	4241	30	.	.	.
60025	4242	1	When	when	WRB
60025	4242	2	it	-PRON-	PRP
60025	4242	3	has	have	VBZ
60025	4242	4	all	all	DT
60025	4242	5	dissolved	dissolve	VBN
60025	4242	6	,	,	,
60025	4242	7	set	set	VBD
60025	4242	8	it	-PRON-	PRP
60025	4242	9	over	over	IN
60025	4242	10	the	the	DT
60025	4242	11	fire	fire	NN
60025	4242	12	,	,	,
60025	4242	13	put	put	VBD
60025	4242	14	the	the	DT
60025	4242	15	gooseberries	gooseberry	NNS
60025	4242	16	into	into	IN
60025	4242	17	it	-PRON-	PRP
60025	4242	18	,	,	,
60025	4242	19	and	and	CC
60025	4242	20	let	let	VB
60025	4242	21	them	-PRON-	PRP
60025	4242	22	boil	boil	VB
60025	4242	23	twenty	twenty	CD
60025	4242	24	minutes	minute	NNS
60025	4242	25	,	,	,
60025	4242	26	or	or	CC
60025	4242	27	till	till	IN
60025	4242	28	they	-PRON-	PRP
60025	4242	29	are	be	VBP
60025	4242	30	quite	quite	RB
60025	4242	31	clear	clear	JJ
60025	4242	32	,	,	,
60025	4242	33	and	and	CC
60025	4242	34	till	till	IN
60025	4242	35	the	the	DT
60025	4242	36	jelly	jelly	NNP
60025	4242	37	is	be	VBZ
60025	4242	38	thick	thick	JJ
60025	4242	39	and	and	CC
60025	4242	40	congeals	congeal	NNS
60025	4242	41	in	in	IN
60025	4242	42	the	the	DT
60025	4242	43	spoon	spoon	NN
60025	4242	44	when	when	WRB
60025	4242	45	you	-PRON-	PRP
60025	4242	46	hold	hold	VBP
60025	4242	47	it	-PRON-	PRP
60025	4242	48	in	in	IN
60025	4242	49	the	the	DT
60025	4242	50	air	air	NN
60025	4242	51	.	.	.
60025	4243	1	If	if	IN
60025	4243	2	the	the	DT
60025	4243	3	gooseberries	gooseberry	NNS
60025	4243	4	seem	seem	VBP
60025	4243	5	likely	likely	JJ
60025	4243	6	to	to	TO
60025	4243	7	break	break	VB
60025	4243	8	,	,	,
60025	4243	9	take	take	VB
60025	4243	10	them	-PRON-	PRP
60025	4243	11	out	out	RP
60025	4243	12	carefully	carefully	RB
60025	4243	13	,	,	,
60025	4243	14	and	and	CC
60025	4243	15	let	let	VB
60025	4243	16	the	the	DT
60025	4243	17	jelly	jelly	NN
60025	4243	18	boil	boil	VB
60025	4243	19	by	by	IN
60025	4243	20	itself	-PRON-	PRP
60025	4243	21	till	till	IN
60025	4243	22	it	-PRON-	PRP
60025	4243	23	is	be	VBZ
60025	4243	24	finished	finish	VBN
60025	4243	25	.	.	.
60025	4244	1	When	when	WRB
60025	4244	2	all	all	DT
60025	4244	3	is	be	VBZ
60025	4244	4	done	do	VBN
60025	4244	5	,	,	,
60025	4244	6	put	put	VBN
60025	4244	7	up	up	RP
60025	4244	8	the	the	DT
60025	4244	9	gooseberries	gooseberry	NNS
60025	4244	10	and	and	CC
60025	4244	11	the	the	DT
60025	4244	12	jelly	jelly	NN
60025	4244	13	together	together	RB
60025	4244	14	in	in	IN
60025	4244	15	glass	glass	NN
60025	4244	16	jars	jar	NNS
60025	4244	17	.	.	.
60025	4245	1	Strawberries	strawberry	NNS
60025	4245	2	,	,	,
60025	4245	3	raspberries	raspberry	NNS
60025	4245	4	,	,	,
60025	4245	5	grapes	grape	NNS
60025	4245	6	,	,	,
60025	4245	7	currants	currant	NNS
60025	4245	8	or	or	CC
60025	4245	9	any	any	DT
60025	4245	10	small	small	JJ
60025	4245	11	fruit	fruit	NN
60025	4245	12	may	may	MD
60025	4245	13	in	in	IN
60025	4245	14	a	a	DT
60025	4245	15	similar	similar	JJ
60025	4245	16	manner	manner	NN
60025	4245	17	be	be	VB
60025	4245	18	preserved	preserve	VBN
60025	4245	19	in	in	IN
60025	4245	20	jelly	jelly	NNP
60025	4245	21	.	.	.
60025	4246	1	TO	to	IN
60025	4246	2	STEW	STEW	NNP
60025	4246	3	GOOSEBERRIES.--Top	gooseberries.--top	FW
60025	4246	4	and	and	CC
60025	4246	5	tail	tail	VB
60025	4246	6	them	-PRON-	PRP
60025	4246	7	.	.	.
60025	4247	1	Pour	pour	VB
60025	4247	2	some	some	DT
60025	4247	3	boiling	boiling	NN
60025	4247	4	water	water	NN
60025	4247	5	on	on	IN
60025	4247	6	the	the	DT
60025	4247	7	gooseberries	gooseberry	NNS
60025	4247	8	,	,	,
60025	4247	9	cover	cover	VB
60025	4247	10	them	-PRON-	PRP
60025	4247	11	up	up	RP
60025	4247	12	,	,	,
60025	4247	13	and	and	CC
60025	4247	14	let	let	VB
60025	4247	15	them	-PRON-	PRP
60025	4247	16	set	set	VB
60025	4247	17	about	about	RP
60025	4247	18	half	half	PDT
60025	4247	19	an	an	DT
60025	4247	20	hour	hour	NN
60025	4247	21	,	,	,
60025	4247	22	or	or	CC
60025	4247	23	till	till	IN
60025	4247	24	the	the	DT
60025	4247	25	skin	skin	NN
60025	4247	26	is	be	VBZ
60025	4247	27	quite	quite	RB
60025	4247	28	tender	tender	JJ
60025	4247	29	,	,	,
60025	4247	30	but	but	CC
60025	4247	31	not	not	RB
60025	4247	32	till	till	IN
60025	4247	33	it	-PRON-	PRP
60025	4247	34	bursts	burst	VBZ
60025	4247	35	,	,	,
60025	4247	36	as	as	IN
60025	4247	37	that	that	DT
60025	4247	38	will	will	MD
60025	4247	39	make	make	VB
60025	4247	40	the	the	DT
60025	4247	41	juice	juice	NN
60025	4247	42	run	run	VB
60025	4247	43	out	out	RP
60025	4247	44	into	into	IN
60025	4247	45	the	the	DT
60025	4247	46	water	water	NN
60025	4247	47	.	.	.
60025	4248	1	Then	then	RB
60025	4248	2	pour	pour	VB
60025	4248	3	off	off	RP
60025	4248	4	the	the	DT
60025	4248	5	water	water	NN
60025	4248	6	,	,	,
60025	4248	7	and	and	CC
60025	4248	8	mix	mix	VB
60025	4248	9	with	with	IN
60025	4248	10	the	the	DT
60025	4248	11	gooseberries	gooseberry	NNS
60025	4248	12	an	an	DT
60025	4248	13	equal	equal	JJ
60025	4248	14	quantity	quantity	NN
60025	4248	15	of	of	IN
60025	4248	16	sugar	sugar	NN
60025	4248	17	.	.	.
60025	4249	1	Put	put	VB
60025	4249	2	them	-PRON-	PRP
60025	4249	3	into	into	IN
60025	4249	4	a	a	DT
60025	4249	5	porcelain	porcelain	NN
60025	4249	6	stew	stew	NN
60025	4249	7	-	-	HYPH
60025	4249	8	pan	pan	NN
60025	4249	9	or	or	CC
60025	4249	10	skillet	skillet	NN
60025	4249	11	,	,	,
60025	4249	12	and	and	CC
60025	4249	13	set	set	VBD
60025	4249	14	it	-PRON-	PRP
60025	4249	15	on	on	IN
60025	4249	16	hot	hot	JJ
60025	4249	17	coals	coal	NNS
60025	4249	18	,	,	,
60025	4249	19	or	or	CC
60025	4249	20	on	on	IN
60025	4249	21	a	a	DT
60025	4249	22	charcoal	charcoal	NN
60025	4249	23	furnace	furnace	NN
60025	4249	24	.	.	.
60025	4250	1	In	in	IN
60025	4250	2	a	a	DT
60025	4250	3	few	few	JJ
60025	4250	4	minutes	minute	NNS
60025	4250	5	you	-PRON-	PRP
60025	4250	6	may	may	MD
60025	4250	7	begin	begin	VB
60025	4250	8	to	to	TO
60025	4250	9	mash	mash	VB
60025	4250	10	them	-PRON-	PRP
60025	4250	11	against	against	IN
60025	4250	12	the	the	DT
60025	4250	13	side	side	NN
60025	4250	14	of	of	IN
60025	4250	15	the	the	DT
60025	4250	16	pan	pan	NN
60025	4250	17	with	with	IN
60025	4250	18	a	a	DT
60025	4250	19	wooden	wooden	JJ
60025	4250	20	spoon	spoon	NN
60025	4250	21	.	.	.
60025	4251	1	Let	let	VB
60025	4251	2	them	-PRON-	PRP
60025	4251	3	stew	stew	VB
60025	4251	4	about	about	IN
60025	4251	5	half	half	PDT
60025	4251	6	an	an	DT
60025	4251	7	hour	hour	NN
60025	4251	8	,	,	,
60025	4251	9	stirring	stir	VBG
60025	4251	10	them	-PRON-	PRP
60025	4251	11	frequently	frequently	RB
60025	4251	12	.	.	.
60025	4252	1	They	-PRON-	PRP
60025	4252	2	must	must	MD
60025	4252	3	be	be	VB
60025	4252	4	quite	quite	RB
60025	4252	5	cold	cold	JJ
60025	4252	6	before	before	IN
60025	4252	7	they	-PRON-	PRP
60025	4252	8	are	be	VBP
60025	4252	9	used	use	VBN
60025	4252	10	for	for	IN
60025	4252	11	any	any	DT
60025	4252	12	thing	thing	NN
60025	4252	13	.	.	.
60025	4253	1	GOOSEBERRY	gooseberry	NN
60025	4253	2	FOOL.--Having	fool.--having	NN
60025	4253	3	stewed	stew	VBD
60025	4253	4	two	two	CD
60025	4253	5	quarts	quart	NNS
60025	4253	6	of	of	IN
60025	4253	7	gooseberries	gooseberry	NNS
60025	4253	8	in	in	IN
60025	4253	9	the	the	DT
60025	4253	10	above	above	JJ
60025	4253	11	manner	manner	NN
60025	4253	12	,	,	,
60025	4253	13	stir	stir	VB
60025	4253	14	them	-PRON-	PRP
60025	4253	15	as	as	RB
60025	4253	16	soon	soon	RB
60025	4253	17	as	as	IN
60025	4253	18	they	-PRON-	PRP
60025	4253	19	are	be	VBP
60025	4253	20	cold	cold	JJ
60025	4253	21	into	into	IN
60025	4253	22	a	a	DT
60025	4253	23	quart	quart	NN
60025	4253	24	of	of	IN
60025	4253	25	rich	rich	JJ
60025	4253	26	boiling	boiling	NN
60025	4253	27	milk	milk	NN
60025	4253	28	.	.	.
60025	4254	1	Grate	grate	VB
60025	4254	2	in	in	IN
60025	4254	3	a	a	DT
60025	4254	4	nutmeg	nutmeg	NN
60025	4254	5	,	,	,
60025	4254	6	and	and	CC
60025	4254	7	covering	cover	VBG
60025	4254	8	the	the	DT
60025	4254	9	pan	pan	NN
60025	4254	10	,	,	,
60025	4254	11	let	let	VB
60025	4254	12	the	the	DT
60025	4254	13	gooseberries	gooseberry	NNS
60025	4254	14	simmer	simmer	NN
60025	4254	15	in	in	IN
60025	4254	16	the	the	DT
60025	4254	17	milk	milk	NN
60025	4254	18	for	for	IN
60025	4254	19	five	five	CD
60025	4254	20	minutes	minute	NNS
60025	4254	21	.	.	.
60025	4255	1	Then	then	RB
60025	4255	2	stir	stir	VB
60025	4255	3	in	in	IN
60025	4255	4	the	the	DT
60025	4255	5	beaten	beat	VBN
60025	4255	6	yolks	yolk	NNS
60025	4255	7	of	of	IN
60025	4255	8	two	two	CD
60025	4255	9	or	or	CC
60025	4255	10	three	three	CD
60025	4255	11	eggs	egg	NNS
60025	4255	12	,	,	,
60025	4255	13	and	and	CC
60025	4255	14	immediately	immediately	RB
60025	4255	15	remove	remove	VB
60025	4255	16	it	-PRON-	PRP
60025	4255	17	from	from	IN
60025	4255	18	the	the	DT
60025	4255	19	fire	fire	NN
60025	4255	20	.	.	.
60025	4256	1	Keep	keep	VB
60025	4256	2	on	on	IN
60025	4256	3	the	the	DT
60025	4256	4	cover	cover	NN
60025	4256	5	a	a	DT
60025	4256	6	few	few	JJ
60025	4256	7	minutes	minute	NNS
60025	4256	8	longer	long	RBR
60025	4256	9	;	;	:
60025	4256	10	then	then	RB
60025	4256	11	turn	turn	VB
60025	4256	12	out	out	RP
60025	4256	13	the	the	DT
60025	4256	14	mixture	mixture	NN
60025	4256	15	into	into	IN
60025	4256	16	a	a	DT
60025	4256	17	deep	deep	JJ
60025	4256	18	dish	dish	NN
60025	4256	19	or	or	CC
60025	4256	20	a	a	DT
60025	4256	21	glass	glass	NN
60025	4256	22	bowl	bowl	NN
60025	4256	23	,	,	,
60025	4256	24	and	and	CC
60025	4256	25	set	set	VBD
60025	4256	26	it	-PRON-	PRP
60025	4256	27	away	away	RB
60025	4256	28	to	to	TO
60025	4256	29	get	get	VB
60025	4256	30	cold	cold	JJ
60025	4256	31	,	,	,
60025	4256	32	before	before	IN
60025	4256	33	it	-PRON-	PRP
60025	4256	34	goes	go	VBZ
60025	4256	35	to	to	IN
60025	4256	36	table	table	NN
60025	4256	37	.	.	.
60025	4257	1	Eat	eat	VB
60025	4257	2	it	-PRON-	PRP
60025	4257	3	with	with	IN
60025	4257	4	sponge	sponge	JJ
60025	4257	5	-	-	HYPH
60025	4257	6	cake	cake	NN
60025	4257	7	.	.	.
60025	4258	1	It	-PRON-	PRP
60025	4258	2	will	will	MD
60025	4258	3	probably	probably	RB
60025	4258	4	require	require	VB
60025	4258	5	additional	additional	JJ
60025	4258	6	sugar	sugar	NN
60025	4258	7	,	,	,
60025	4258	8	stirred	stir	VBN
60025	4258	9	in	in	IN
60025	4258	10	at	at	IN
60025	4258	11	the	the	DT
60025	4258	12	last	last	JJ
60025	4258	13	.	.	.
60025	4259	1	Gooseberries	gooseberry	NNS
60025	4259	2	prepared	prepare	VBD
60025	4259	3	in	in	IN
60025	4259	4	this	this	DT
60025	4259	5	manner	manner	NN
60025	4259	6	make	make	VB
60025	4259	7	a	a	DT
60025	4259	8	very	very	RB
60025	4259	9	good	good	JJ
60025	4259	10	pudding	pudding	NN
60025	4259	11	,	,	,
60025	4259	12	with	with	IN
60025	4259	13	the	the	DT
60025	4259	14	addition	addition	NN
60025	4259	15	of	of	IN
60025	4259	16	a	a	DT
60025	4259	17	little	little	JJ
60025	4259	18	grated	grated	JJ
60025	4259	19	bread	bread	NN
60025	4259	20	.	.	.
60025	4260	1	Use	use	VB
60025	4260	2	both	both	DT
60025	4260	3	whites	white	NNS
60025	4260	4	and	and	CC
60025	4260	5	yolks	yolk	NNS
60025	4260	6	of	of	IN
60025	4260	7	the	the	DT
60025	4260	8	eggs	egg	NNS
60025	4260	9	.	.	.
60025	4261	1	Stir	stir	VB
60025	4261	2	the	the	DT
60025	4261	3	mixture	mixture	NN
60025	4261	4	well	well	RB
60025	4261	5	,	,	,
60025	4261	6	and	and	CC
60025	4261	7	bake	bake	VB
60025	4261	8	it	-PRON-	PRP
60025	4261	9	in	in	IN
60025	4261	10	a	a	DT
60025	4261	11	deep	deep	JJ
60025	4261	12	dish	dish	NN
60025	4261	13	.	.	.
60025	4262	1	Eat	eat	VB
60025	4262	2	it	-PRON-	PRP
60025	4262	3	cold	cold	JJ
60025	4262	4	,	,	,
60025	4262	5	with	with	IN
60025	4262	6	sugar	sugar	NN
60025	4262	7	grated	grate	VBN
60025	4262	8	over	over	IN
60025	4262	9	it	-PRON-	PRP
60025	4262	10	.	.	.
60025	4263	1	TO	to	TO
60025	4263	2	BOTTLE	BOTTLE	NNP
60025	4263	3	GOOSEBERRIES.--For	gooseberries.--for	VB
60025	4263	4	this	this	DT
60025	4263	5	purpose	purpose	NN
60025	4263	6	the	the	DT
60025	4263	7	gooseberries	gooseberry	NNS
60025	4263	8	must	must	MD
60025	4263	9	be	be	VB
60025	4263	10	large	large	JJ
60025	4263	11	and	and	CC
60025	4263	12	full	full	JJ
60025	4263	13	grown	grow	VBN
60025	4263	14	,	,	,
60025	4263	15	but	but	CC
60025	4263	16	quite	quite	RB
60025	4263	17	green	green	JJ
60025	4263	18	.	.	.
60025	4264	1	Top	top	VB
60025	4264	2	and	and	CC
60025	4264	3	tail	tail	VB
60025	4264	4	them	-PRON-	PRP
60025	4264	5	,	,	,
60025	4264	6	and	and	CC
60025	4264	7	put	put	VBD
60025	4264	8	them	-PRON-	PRP
60025	4264	9	into	into	IN
60025	4264	10	wide	wide	JJ
60025	4264	11	-	-	HYPH
60025	4264	12	mouthed	mouthed	JJ
60025	4264	13	bottles	bottle	NNS
60025	4264	14	as	as	RB
60025	4264	15	far	far	RB
60025	4264	16	up	up	RB
60025	4264	17	as	as	IN
60025	4264	18	the	the	DT
60025	4264	19	beginning	beginning	NN
60025	4264	20	of	of	IN
60025	4264	21	the	the	DT
60025	4264	22	neck	neck	NN
60025	4264	23	.	.	.
60025	4265	1	Cover	cover	VB
60025	4265	2	the	the	DT
60025	4265	3	bottom	bottom	NN
60025	4265	4	of	of	IN
60025	4265	5	a	a	DT
60025	4265	6	large	large	JJ
60025	4265	7	boiler	boiler	NN
60025	4265	8	or	or	CC
60025	4265	9	kettle	kettle	NN
60025	4265	10	with	with	IN
60025	4265	11	saw	saw	NN
60025	4265	12	-	-	HYPH
60025	4265	13	dust	dust	NN
60025	4265	14	or	or	CC
60025	4265	15	straw	straw	NN
60025	4265	16	.	.	.
60025	4266	1	Stand	stand	VB
60025	4266	2	the	the	DT
60025	4266	3	bottles	bottle	NNS
60025	4266	4	of	of	IN
60025	4266	5	gooseberries	gooseberry	NNS
60025	4266	6	(	(	-LRB-
60025	4266	7	slightly	slightly	RB
60025	4266	8	corked	cork	VBN
60025	4266	9	)	)	-RRB-
60025	4266	10	upright	upright	RB
60025	4266	11	in	in	IN
60025	4266	12	the	the	DT
60025	4266	13	boiler	boiler	NN
60025	4266	14	,	,	,
60025	4266	15	and	and	CC
60025	4266	16	pour	pour	VB
60025	4266	17	round	round	VBP
60025	4266	18	them	-PRON-	PRP
60025	4266	19	cold	cold	JJ
60025	4266	20	water	water	NN
60025	4266	21	to	to	IN
60025	4266	22	each	each	DT
60025	4266	23	,	,	,
60025	4266	24	as	as	RB
60025	4266	25	far	far	RB
60025	4266	26	up	up	RB
60025	4266	27	as	as	IN
60025	4266	28	the	the	DT
60025	4266	29	fruit	fruit	NN
60025	4266	30	.	.	.
60025	4267	1	Put	put	VB
60025	4267	2	a	a	DT
60025	4267	3	brisk	brisk	JJ
60025	4267	4	fire	fire	NN
60025	4267	5	under	under	IN
60025	4267	6	the	the	DT
60025	4267	7	boiler	boiler	NN
60025	4267	8	,	,	,
60025	4267	9	and	and	CC
60025	4267	10	when	when	WRB
60025	4267	11	the	the	DT
60025	4267	12	water	water	NN
60025	4267	13	boils	boil	VBZ
60025	4267	14	up	up	RP
60025	4267	15	,	,	,
60025	4267	16	instantly	instantly	RB
60025	4267	17	take	take	VB
60025	4267	18	out	out	RP
60025	4267	19	the	the	DT
60025	4267	20	bottles	bottle	NNS
60025	4267	21	and	and	CC
60025	4267	22	fill	fill	VB
60025	4267	23	them	-PRON-	PRP
60025	4267	24	up	up	RP
60025	4267	25	to	to	IN
60025	4267	26	the	the	DT
60025	4267	27	mouth	mouth	NN
60025	4267	28	with	with	IN
60025	4267	29	boiling	boiling	NN
60025	4267	30	water	water	NN
60025	4267	31	,	,	,
60025	4267	32	which	which	WDT
60025	4267	33	you	-PRON-	PRP
60025	4267	34	must	must	MD
60025	4267	35	have	have	VB
60025	4267	36	ready	ready	JJ
60025	4267	37	in	in	IN
60025	4267	38	a	a	DT
60025	4267	39	tea	tea	NN
60025	4267	40	-	-	HYPH
60025	4267	41	kettle	kettle	NN
60025	4267	42	.	.	.
60025	4268	1	Cork	cork	NN
60025	4268	2	them	-PRON-	PRP
60025	4268	3	again	again	RB
60025	4268	4	slightly	slightly	RB
60025	4268	5	,	,	,
60025	4268	6	and	and	CC
60025	4268	7	when	when	WRB
60025	4268	8	quite	quite	RB
60025	4268	9	cold	cold	JJ
60025	4268	10	put	put	NN
60025	4268	11	in	in	IN
60025	4268	12	the	the	DT
60025	4268	13	corks	cork	NNS
60025	4268	14	very	very	RB
60025	4268	15	tight	tight	JJ
60025	4268	16	and	and	CC
60025	4268	17	seal	seal	VB
60025	4268	18	them	-PRON-	PRP
60025	4268	19	.	.	.
60025	4269	1	Lay	lay	VB
60025	4269	2	the	the	DT
60025	4269	3	bottles	bottle	NNS
60025	4269	4	on	on	IN
60025	4269	5	their	-PRON-	PRP$
60025	4269	6	sides	side	NNS
60025	4269	7	in	in	IN
60025	4269	8	a	a	DT
60025	4269	9	box	box	NN
60025	4269	10	of	of	IN
60025	4269	11	dry	dry	JJ
60025	4269	12	sand	sand	NN
60025	4269	13	,	,	,
60025	4269	14	and	and	CC
60025	4269	15	turn	turn	VB
60025	4269	16	them	-PRON-	PRP
60025	4269	17	every	every	DT
60025	4269	18	day	day	NN
60025	4269	19	for	for	IN
60025	4269	20	four	four	CD
60025	4269	21	or	or	CC
60025	4269	22	five	five	CD
60025	4269	23	weeks	week	NNS
60025	4269	24	.	.	.
60025	4270	1	If	if	IN
60025	4270	2	properly	properly	RB
60025	4270	3	managed	manage	VBN
60025	4270	4	,	,	,
60025	4270	5	the	the	DT
60025	4270	6	gooseberries	gooseberry	NNS
60025	4270	7	will	will	MD
60025	4270	8	keep	keep	VB
60025	4270	9	a	a	DT
60025	4270	10	year	year	NN
60025	4270	11	,	,	,
60025	4270	12	and	and	CC
60025	4270	13	may	may	MD
60025	4270	14	be	be	VB
60025	4270	15	used	use	VBN
60025	4270	16	at	at	IN
60025	4270	17	any	any	DT
60025	4270	18	time	time	NN
60025	4270	19	,	,	,
60025	4270	20	by	by	IN
60025	4270	21	stewing	stew	VBG
60025	4270	22	them	-PRON-	PRP
60025	4270	23	with	with	IN
60025	4270	24	sugar	sugar	NN
60025	4270	25	.	.	.
60025	4271	1	You	-PRON-	PRP
60025	4271	2	may	may	MD
60025	4271	3	bottle	bottle	VB
60025	4271	4	damsons	damson	NNS
60025	4271	5	in	in	IN
60025	4271	6	the	the	DT
60025	4271	7	same	same	JJ
60025	4271	8	manner	manner	NN
60025	4271	9	;	;	:
60025	4271	10	also	also	RB
60025	4271	11	grapes	grape	VBZ
60025	4271	12	.	.	.
60025	4272	1	PRESERVED	preserve	VBN
60025	4272	2	RASPBERRIES	raspberry	NNS
60025	4272	3	.	.	.
60025	4273	1	Take	take	VB
60025	4273	2	a	a	DT
60025	4273	3	quantity	quantity	NN
60025	4273	4	of	of	IN
60025	4273	5	ripe	ripe	JJ
60025	4273	6	raspberries	raspberry	NNS
60025	4273	7	,	,	,
60025	4273	8	and	and	CC
60025	4273	9	set	set	VB
60025	4273	10	aside	aside	RP
60025	4273	11	the	the	DT
60025	4273	12	half	half	NN
60025	4273	13	,	,	,
60025	4273	14	selecting	select	VBG
60025	4273	15	for	for	IN
60025	4273	16	that	that	DT
60025	4273	17	purpose	purpose	NN
60025	4273	18	the	the	DT
60025	4273	19	largest	large	JJS
60025	4273	20	and	and	CC
60025	4273	21	firmest	firm	JJS
60025	4273	22	.	.	.
60025	4274	1	Then	then	RB
60025	4274	2	put	put	VB
60025	4274	3	the	the	DT
60025	4274	4	remainder	remainder	NN
60025	4274	5	into	into	IN
60025	4274	6	your	-PRON-	PRP$
60025	4274	7	preserving	preserve	VBG
60025	4274	8	pan	pan	NN
60025	4274	9	,	,	,
60025	4274	10	mash	mash	VB
60025	4274	11	them	-PRON-	PRP
60025	4274	12	,	,	,
60025	4274	13	and	and	CC
60025	4274	14	set	set	VBD
60025	4274	15	them	-PRON-	PRP
60025	4274	16	over	over	IN
60025	4274	17	the	the	DT
60025	4274	18	fire	fire	NN
60025	4274	19	.	.	.
60025	4275	1	As	as	RB
60025	4275	2	soon	soon	RB
60025	4275	3	as	as	IN
60025	4275	4	they	-PRON-	PRP
60025	4275	5	have	have	VBP
60025	4275	6	come	come	VBN
60025	4275	7	to	to	IN
60025	4275	8	a	a	DT
60025	4275	9	boil	boil	NN
60025	4275	10	,	,	,
60025	4275	11	take	take	VB
60025	4275	12	them	-PRON-	PRP
60025	4275	13	out	out	RP
60025	4275	14	,	,	,
60025	4275	15	let	let	VB
60025	4275	16	them	-PRON-	PRP
60025	4275	17	cool	cool	VB
60025	4275	18	,	,	,
60025	4275	19	and	and	CC
60025	4275	20	then	then	RB
60025	4275	21	squeeze	squeeze	VB
60025	4275	22	them	-PRON-	PRP
60025	4275	23	through	through	IN
60025	4275	24	a	a	DT
60025	4275	25	bag	bag	NN
60025	4275	26	.	.	.
60025	4276	1	While	while	IN
60025	4276	2	they	-PRON-	PRP
60025	4276	3	are	be	VBP
60025	4276	4	cooling	cool	VBG
60025	4276	5	,	,	,
60025	4276	6	prepare	prepare	VB
60025	4276	7	your	-PRON-	PRP$
60025	4276	8	sugar	sugar	NN
60025	4276	9	,	,	,
60025	4276	10	which	which	WDT
60025	4276	11	must	must	MD
60025	4276	12	be	be	VB
60025	4276	13	fine	fine	JJ
60025	4276	14	loaf	loaf	NNS
60025	4276	15	.	.	.
60025	4277	1	Allow	allow	VB
60025	4277	2	a	a	DT
60025	4277	3	pound	pound	NN
60025	4277	4	of	of	IN
60025	4277	5	sugar	sugar	NN
60025	4277	6	to	to	IN
60025	4277	7	every	every	DT
60025	4277	8	quart	quart	NN
60025	4277	9	of	of	IN
60025	4277	10	whole	whole	JJ
60025	4277	11	raspberries	raspberry	NNS
60025	4277	12	.	.	.
60025	4278	1	Having	have	VBG
60025	4278	2	washed	wash	VBN
60025	4278	3	the	the	DT
60025	4278	4	kettle	kettle	NN
60025	4278	5	clean	clean	JJ
60025	4278	6	,	,	,
60025	4278	7	put	put	VBD
60025	4278	8	the	the	DT
60025	4278	9	sugar	sugar	NN
60025	4278	10	into	into	IN
60025	4278	11	it	-PRON-	PRP
60025	4278	12	,	,	,
60025	4278	13	allowing	allow	VBG
60025	4278	14	half	half	PDT
60025	4278	15	a	a	DT
60025	4278	16	pint	pint	NN
60025	4278	17	of	of	IN
60025	4278	18	cold	cold	JJ
60025	4278	19	water	water	NN
60025	4278	20	to	to	IN
60025	4278	21	two	two	CD
60025	4278	22	pounds	pound	NNS
60025	4278	23	of	of	IN
60025	4278	24	sugar	sugar	NN
60025	4278	25	.	.	.
60025	4279	1	When	when	WRB
60025	4279	2	it	-PRON-	PRP
60025	4279	3	has	have	VBZ
60025	4279	4	melted	melt	VBN
60025	4279	5	in	in	IN
60025	4279	6	the	the	DT
60025	4279	7	water	water	NN
60025	4279	8	,	,	,
60025	4279	9	put	put	VBD
60025	4279	10	it	-PRON-	PRP
60025	4279	11	on	on	IN
60025	4279	12	the	the	DT
60025	4279	13	fire	fire	NN
60025	4279	14	,	,	,
60025	4279	15	and	and	CC
60025	4279	16	boil	boil	VB
60025	4279	17	it	-PRON-	PRP
60025	4279	18	till	till	IN
60025	4279	19	the	the	DT
60025	4279	20	scum	scum	NN
60025	4279	21	ceases	cease	VBZ
60025	4279	22	to	to	TO
60025	4279	23	rise	rise	VB
60025	4279	24	,	,	,
60025	4279	25	and	and	CC
60025	4279	26	it	-PRON-	PRP
60025	4279	27	is	be	VBZ
60025	4279	28	a	a	DT
60025	4279	29	thick	thick	JJ
60025	4279	30	syrup	syrup	NN
60025	4279	31	;	;	:
60025	4279	32	taking	take	VBG
60025	4279	33	care	care	NN
60025	4279	34	to	to	IN
60025	4279	35	skim	skim	VB
60025	4279	36	it	-PRON-	PRP
60025	4279	37	well	well	RB
60025	4279	38	.	.	.
60025	4280	1	Then	then	RB
60025	4280	2	put	put	VB
60025	4280	3	in	in	RP
60025	4280	4	the	the	DT
60025	4280	5	whole	whole	JJ
60025	4280	6	raspberries	raspberry	NNS
60025	4280	7	,	,	,
60025	4280	8	and	and	CC
60025	4280	9	boil	boil	VB
60025	4280	10	them	-PRON-	PRP
60025	4280	11	rapidly	rapidly	RB
60025	4280	12	a	a	DT
60025	4280	13	few	few	JJ
60025	4280	14	minutes	minute	NNS
60025	4280	15	,	,	,
60025	4280	16	but	but	CC
60025	4280	17	not	not	RB
60025	4280	18	long	long	RB
60025	4280	19	enough	enough	RB
60025	4280	20	to	to	TO
60025	4280	21	cause	cause	VB
60025	4280	22	them	-PRON-	PRP
60025	4280	23	to	to	TO
60025	4280	24	burst	burst	VB
60025	4280	25	.	.	.
60025	4281	1	Take	take	VB
60025	4281	2	them	-PRON-	PRP
60025	4281	3	out	out	RP
60025	4281	4	with	with	IN
60025	4281	5	a	a	DT
60025	4281	6	skimmer	skimmer	NN
60025	4281	7	full	full	JJ
60025	4281	8	of	of	IN
60025	4281	9	holes	hole	NNS
60025	4281	10	,	,	,
60025	4281	11	and	and	CC
60025	4281	12	spread	spread	VBD
60025	4281	13	them	-PRON-	PRP
60025	4281	14	on	on	IN
60025	4281	15	a	a	DT
60025	4281	16	large	large	JJ
60025	4281	17	dish	dish	NN
60025	4281	18	to	to	TO
60025	4281	19	cool	cool	VB
60025	4281	20	.	.	.
60025	4282	1	Then	then	RB
60025	4282	2	mix	mix	VB
60025	4282	3	with	with	IN
60025	4282	4	the	the	DT
60025	4282	5	syrup	syrup	NN
60025	4282	6	the	the	DT
60025	4282	7	juice	juice	NN
60025	4282	8	of	of	IN
60025	4282	9	those	those	DT
60025	4282	10	you	-PRON-	PRP
60025	4282	11	boiled	boil	VBD
60025	4282	12	first	first	RB
60025	4282	13	,	,	,
60025	4282	14	and	and	CC
60025	4282	15	let	let	VB
60025	4282	16	it	-PRON-	PRP
60025	4282	17	boil	boil	VB
60025	4282	18	about	about	RB
60025	4282	19	ten	ten	CD
60025	4282	20	or	or	CC
60025	4282	21	fifteen	fifteen	CD
60025	4282	22	minutes	minute	NNS
60025	4282	23	.	.	.
60025	4283	1	Lastly	lastly	RB
60025	4283	2	,	,	,
60025	4283	3	put	put	VBN
60025	4283	4	in	in	IN
60025	4283	5	the	the	DT
60025	4283	6	whole	whole	JJ
60025	4283	7	fruit	fruit	NN
60025	4283	8	,	,	,
60025	4283	9	and	and	CC
60025	4283	10	give	give	VB
60025	4283	11	it	-PRON-	PRP
60025	4283	12	one	one	CD
60025	4283	13	more	more	JJR
60025	4283	14	boil	boil	NN
60025	4283	15	,	,	,
60025	4283	16	seeing	see	VBG
60025	4283	17	that	that	IN
60025	4283	18	it	-PRON-	PRP
60025	4283	19	does	do	VBZ
60025	4283	20	not	not	RB
60025	4283	21	break	break	VB
60025	4283	22	.	.	.
60025	4284	1	Put	put	VB
60025	4284	2	it	-PRON-	PRP
60025	4284	3	warm	warm	JJ
60025	4284	4	into	into	IN
60025	4284	5	glass	glass	NN
60025	4284	6	jars	jar	NNS
60025	4284	7	or	or	CC
60025	4284	8	tumblers	tumbler	NNS
60025	4284	9	,	,	,
60025	4284	10	and	and	CC
60025	4284	11	when	when	WRB
60025	4284	12	quite	quite	RB
60025	4284	13	cold	cold	JJ
60025	4284	14	cover	cover	NN
60025	4284	15	it	-PRON-	PRP
60025	4284	16	closely	closely	RB
60025	4284	17	with	with	IN
60025	4284	18	paper	paper	NN
60025	4284	19	dipped	dip	VBN
60025	4284	20	in	in	IN
60025	4284	21	brandy	brandy	NN
60025	4284	22	,	,	,
60025	4284	23	tying	tie	VBG
60025	4284	24	another	another	DT
60025	4284	25	paper	paper	NN
60025	4284	26	tightly	tightly	RB
60025	4284	27	over	over	IN
60025	4284	28	it	-PRON-	PRP
60025	4284	29	.	.	.
60025	4285	1	Strawberries	strawberry	NNS
60025	4285	2	may	may	MD
60025	4285	3	be	be	VB
60025	4285	4	done	do	VBN
60025	4285	5	in	in	IN
60025	4285	6	the	the	DT
60025	4285	7	same	same	JJ
60025	4285	8	manner	manner	NN
60025	4285	9	;	;	:
60025	4285	10	blackberries	blackberry	NNS
60025	4285	11	also	also	RB
60025	4285	12	.	.	.
60025	4286	1	RASPBERRY	RASPBERRY	NNP
60025	4286	2	JAM.--Take	jam.--take	VBP
60025	4286	3	fine	fine	JJ
60025	4286	4	raspberries	raspberry	NNS
60025	4286	5	that	that	WDT
60025	4286	6	are	be	VBP
60025	4286	7	perfectly	perfectly	RB
60025	4286	8	ripe	ripe	JJ
60025	4286	9	.	.	.
60025	4287	1	Weigh	weigh	VB
60025	4287	2	them	-PRON-	PRP
60025	4287	3	,	,	,
60025	4287	4	and	and	CC
60025	4287	5	to	to	IN
60025	4287	6	each	each	DT
60025	4287	7	pound	pound	NN
60025	4287	8	of	of	IN
60025	4287	9	fruit	fruit	NN
60025	4287	10	allow	allow	VBP
60025	4287	11	three	three	CD
60025	4287	12	quarters	quarter	NNS
60025	4287	13	of	of	IN
60025	4287	14	a	a	DT
60025	4287	15	pound	pound	NN
60025	4287	16	of	of	IN
60025	4287	17	fine	fine	JJ
60025	4287	18	loaf	loaf	NN
60025	4287	19	-	-	HYPH
60025	4287	20	sugar	sugar	NN
60025	4287	21	.	.	.
60025	4288	1	Mash	mash	VB
60025	4288	2	the	the	DT
60025	4288	3	raspberries	raspberry	NNS
60025	4288	4	,	,	,
60025	4288	5	and	and	CC
60025	4288	6	break	break	VB
60025	4288	7	up	up	RP
60025	4288	8	the	the	DT
60025	4288	9	sugar	sugar	NN
60025	4288	10	.	.	.
60025	4289	1	Then	then	RB
60025	4289	2	mix	mix	VB
60025	4289	3	them	-PRON-	PRP
60025	4289	4	together	together	RB
60025	4289	5	,	,	,
60025	4289	6	and	and	CC
60025	4289	7	put	put	VBD
60025	4289	8	them	-PRON-	PRP
60025	4289	9	into	into	IN
60025	4289	10	a	a	DT
60025	4289	11	preserving	preserving	JJ
60025	4289	12	kettle	kettle	NN
60025	4289	13	over	over	IN
60025	4289	14	a	a	DT
60025	4289	15	good	good	JJ
60025	4289	16	fire	fire	NN
60025	4289	17	.	.	.
60025	4290	1	Stir	stir	VB
60025	4290	2	them	-PRON-	PRP
60025	4290	3	frequently	frequently	RB
60025	4290	4	and	and	CC
60025	4290	5	skim	skim	VB
60025	4290	6	them	-PRON-	PRP
60025	4290	7	.	.	.
60025	4291	1	The	the	DT
60025	4291	2	jam	jam	NN
60025	4291	3	will	will	MD
60025	4291	4	be	be	VB
60025	4291	5	done	do	VBN
60025	4291	6	in	in	IN
60025	4291	7	half	half	PDT
60025	4291	8	an	an	DT
60025	4291	9	hour	hour	NN
60025	4291	10	.	.	.
60025	4292	1	Put	put	VB
60025	4292	2	it	-PRON-	PRP
60025	4292	3	warm	warm	JJ
60025	4292	4	into	into	IN
60025	4292	5	glasses	glass	NNS
60025	4292	6	,	,	,
60025	4292	7	and	and	CC
60025	4292	8	lay	lie	VBD
60025	4292	9	on	on	IN
60025	4292	10	the	the	DT
60025	4292	11	top	top	NN
60025	4292	12	a	a	DT
60025	4292	13	white	white	JJ
60025	4292	14	paper	paper	NN
60025	4292	15	cut	cut	VBD
60025	4292	16	exactly	exactly	RB
60025	4292	17	to	to	TO
60025	4292	18	fit	fit	VB
60025	4292	19	the	the	DT
60025	4292	20	inside	inside	NN
60025	4292	21	,	,	,
60025	4292	22	and	and	CC
60025	4292	23	dipped	dip	VBN
60025	4292	24	in	in	IN
60025	4292	25	brandy	brandy	NN
60025	4292	26	.	.	.
60025	4293	1	Then	then	RB
60025	4293	2	tie	tie	VB
60025	4293	3	on	on	IN
60025	4293	4	another	another	DT
60025	4293	5	cover	cover	NN
60025	4293	6	of	of	IN
60025	4293	7	very	very	RB
60025	4293	8	thick	thick	JJ
60025	4293	9	white	white	JJ
60025	4293	10	paper	paper	NN
60025	4293	11	.	.	.
60025	4294	1	Make	make	VB
60025	4294	2	blackberry	blackberry	NN
60025	4294	3	jam	jam	NN
60025	4294	4	in	in	IN
60025	4294	5	the	the	DT
60025	4294	6	same	same	JJ
60025	4294	7	manner	manner	NN
60025	4294	8	.	.	.
60025	4295	1	TO	to	IN
60025	4295	2	PRESERVE	PRESERVE	NNP
60025	4295	3	CRANBERRIES.--The	cranberries.--the	JJ
60025	4295	4	cranberries	cranberry	NNS
60025	4295	5	must	must	MD
60025	4295	6	be	be	VB
60025	4295	7	large	large	JJ
60025	4295	8	and	and	CC
60025	4295	9	ripe	ripe	JJ
60025	4295	10	.	.	.
60025	4296	1	Wash	wash	VB
60025	4296	2	them	-PRON-	PRP
60025	4296	3	,	,	,
60025	4296	4	and	and	CC
60025	4296	5	to	to	IN
60025	4296	6	six	six	CD
60025	4296	7	quarts	quart	NNS
60025	4296	8	of	of	IN
60025	4296	9	cranberries	cranberry	NNS
60025	4296	10	allow	allow	VBP
60025	4296	11	nine	nine	CD
60025	4296	12	pounds	pound	NNS
60025	4296	13	of	of	IN
60025	4296	14	the	the	DT
60025	4296	15	best	good	JJS
60025	4296	16	loaf	loaf	NN
60025	4296	17	sugar	sugar	NN
60025	4296	18	.	.	.
60025	4297	1	Take	take	VB
60025	4297	2	three	three	CD
60025	4297	3	quarts	quart	NNS
60025	4297	4	of	of	IN
60025	4297	5	the	the	DT
60025	4297	6	cranberries	cranberry	NNS
60025	4297	7	,	,	,
60025	4297	8	and	and	CC
60025	4297	9	put	put	VBD
60025	4297	10	them	-PRON-	PRP
60025	4297	11	into	into	IN
60025	4297	12	a	a	DT
60025	4297	13	stew	stew	NN
60025	4297	14	-	-	HYPH
60025	4297	15	pan	pan	NN
60025	4297	16	with	with	IN
60025	4297	17	a	a	DT
60025	4297	18	pint	pint	NN
60025	4297	19	and	and	CC
60025	4297	20	a	a	DT
60025	4297	21	half	half	NN
60025	4297	22	of	of	IN
60025	4297	23	water	water	NN
60025	4297	24	.	.	.
60025	4298	1	Cover	cover	VB
60025	4298	2	the	the	DT
60025	4298	3	pan	pan	NN
60025	4298	4	,	,	,
60025	4298	5	and	and	CC
60025	4298	6	boil	boil	VB
60025	4298	7	or	or	CC
60025	4298	8	stew	stew	VB
60025	4298	9	them	-PRON-	PRP
60025	4298	10	till	till	IN
60025	4298	11	they	-PRON-	PRP
60025	4298	12	are	be	VBP
60025	4298	13	all	all	RB
60025	4298	14	to	to	IN
60025	4298	15	pieces	piece	NNS
60025	4298	16	.	.	.
60025	4299	1	Then	then	RB
60025	4299	2	squeeze	squeeze	VB
60025	4299	3	the	the	DT
60025	4299	4	juice	juice	NN
60025	4299	5	through	through	IN
60025	4299	6	a	a	DT
60025	4299	7	jelly	jelly	JJ
60025	4299	8	-	-	HYPH
60025	4299	9	bag	bag	NN
60025	4299	10	.	.	.
60025	4300	1	Put	put	VB
60025	4300	2	the	the	DT
60025	4300	3	sugar	sugar	NN
60025	4300	4	into	into	IN
60025	4300	5	a	a	DT
60025	4300	6	preserving	preserve	VBG
60025	4300	7	kettle	kettle	NN
60025	4300	8	,	,	,
60025	4300	9	pour	pour	VB
60025	4300	10	the	the	DT
60025	4300	11	cranberry	cranberry	NN
60025	4300	12	juice	juice	NN
60025	4300	13	over	over	IN
60025	4300	14	it	-PRON-	PRP
60025	4300	15	and	and	CC
60025	4300	16	let	let	VB
60025	4300	17	it	-PRON-	PRP
60025	4300	18	stand	stand	VB
60025	4300	19	till	till	IN
60025	4300	20	it	-PRON-	PRP
60025	4300	21	is	be	VBZ
60025	4300	22	all	all	RB
60025	4300	23	melted	melted	JJ
60025	4300	24	,	,	,
60025	4300	25	stirring	stir	VBG
60025	4300	26	it	-PRON-	PRP
60025	4300	27	up	up	RP
60025	4300	28	frequently	frequently	RB
60025	4300	29	.	.	.
60025	4301	1	Then	then	RB
60025	4301	2	place	place	VB
60025	4301	3	the	the	DT
60025	4301	4	kettle	kettle	NN
60025	4301	5	over	over	IN
60025	4301	6	the	the	DT
60025	4301	7	fire	fire	NN
60025	4301	8	,	,	,
60025	4301	9	and	and	CC
60025	4301	10	put	put	VBD
60025	4301	11	in	in	RP
60025	4301	12	the	the	DT
60025	4301	13	remaining	remain	VBG
60025	4301	14	three	three	CD
60025	4301	15	quarts	quart	NNS
60025	4301	16	of	of	IN
60025	4301	17	whole	whole	JJ
60025	4301	18	cranberries	cranberry	NNS
60025	4301	19	.	.	.
60025	4302	1	Let	let	VB
60025	4302	2	them	-PRON-	PRP
60025	4302	3	boil	boil	VB
60025	4302	4	till	till	IN
60025	4302	5	they	-PRON-	PRP
60025	4302	6	are	be	VBP
60025	4302	7	tender	tender	JJ
60025	4302	8	,	,	,
60025	4302	9	clear	clear	JJ
60025	4302	10	,	,	,
60025	4302	11	and	and	CC
60025	4302	12	of	of	IN
60025	4302	13	a	a	DT
60025	4302	14	bright	bright	JJ
60025	4302	15	colour	colour	NN
60025	4302	16	,	,	,
60025	4302	17	skimming	skim	VBG
60025	4302	18	them	-PRON-	PRP
60025	4302	19	frequently	frequently	RB
60025	4302	20	.	.	.
60025	4303	1	When	when	WRB
60025	4303	2	done	do	VBN
60025	4303	3	,	,	,
60025	4303	4	put	put	VB
60025	4303	5	them	-PRON-	PRP
60025	4303	6	warm	warm	JJ
60025	4303	7	into	into	IN
60025	4303	8	jars	jar	NNS
60025	4303	9	with	with	IN
60025	4303	10	the	the	DT
60025	4303	11	syrup	syrup	NN
60025	4303	12	,	,	,
60025	4303	13	which	which	WDT
60025	4303	14	should	should	MD
60025	4303	15	be	be	VB
60025	4303	16	like	like	IN
60025	4303	17	a	a	DT
60025	4303	18	thick	thick	JJ
60025	4303	19	jelly	jelly	NN
60025	4303	20	.	.	.
60025	4304	1	RED	RED	NNP
60025	4304	2	CURRANT	CURRANT	NNP
60025	4304	3	JELLY.--The	jelly.--the	JJ
60025	4304	4	currants	currant	NNS
60025	4304	5	should	should	MD
60025	4304	6	be	be	VB
60025	4304	7	perfectly	perfectly	RB
60025	4304	8	ripe	ripe	JJ
60025	4304	9	and	and	CC
60025	4304	10	gathered	gather	VBD
60025	4304	11	on	on	IN
60025	4304	12	a	a	DT
60025	4304	13	dry	dry	JJ
60025	4304	14	day	day	NN
60025	4304	15	.	.	.
60025	4305	1	Strip	strip	VB
60025	4305	2	them	-PRON-	PRP
60025	4305	3	from	from	IN
60025	4305	4	the	the	DT
60025	4305	5	stalks	stalk	NNS
60025	4305	6	,	,	,
60025	4305	7	and	and	CC
60025	4305	8	put	put	VBD
60025	4305	9	them	-PRON-	PRP
60025	4305	10	into	into	IN
60025	4305	11	a	a	DT
60025	4305	12	stone	stone	NN
60025	4305	13	jar	jar	NN
60025	4305	14	.	.	.
60025	4306	1	Cover	cover	VB
60025	4306	2	the	the	DT
60025	4306	3	jar	jar	NN
60025	4306	4	,	,	,
60025	4306	5	and	and	CC
60025	4306	6	set	set	VBD
60025	4306	7	it	-PRON-	PRP
60025	4306	8	up	up	RP
60025	4306	9	to	to	IN
60025	4306	10	the	the	DT
60025	4306	11	neck	neck	NN
60025	4306	12	in	in	IN
60025	4306	13	a	a	DT
60025	4306	14	kettle	kettle	NN
60025	4306	15	of	of	IN
60025	4306	16	boiling	boiling	NN
60025	4306	17	water	water	NN
60025	4306	18	.	.	.
60025	4307	1	Keep	keep	VB
60025	4307	2	the	the	DT
60025	4307	3	water	water	NN
60025	4307	4	boiling	boil	VBG
60025	4307	5	round	round	IN
60025	4307	6	the	the	DT
60025	4307	7	jar	jar	NN
60025	4307	8	till	till	IN
60025	4307	9	the	the	DT
60025	4307	10	currants	currant	NNS
60025	4307	11	are	be	VBP
60025	4307	12	all	all	DT
60025	4307	13	broken	broken	JJ
60025	4307	14	,	,	,
60025	4307	15	stirring	stir	VBG
60025	4307	16	them	-PRON-	PRP
60025	4307	17	up	up	RP
60025	4307	18	occasionally	occasionally	RB
60025	4307	19	.	.	.
60025	4308	1	Then	then	RB
60025	4308	2	put	put	VB
60025	4308	3	them	-PRON-	PRP
60025	4308	4	into	into	IN
60025	4308	5	a	a	DT
60025	4308	6	jelly	jelly	JJ
60025	4308	7	-	-	HYPH
60025	4308	8	bag	bag	NN
60025	4308	9	,	,	,
60025	4308	10	and	and	CC
60025	4308	11	squeeze	squeeze	VB
60025	4308	12	out	out	RP
60025	4308	13	all	all	PDT
60025	4308	14	the	the	DT
60025	4308	15	juice	juice	NN
60025	4308	16	.	.	.
60025	4309	1	To	to	IN
60025	4309	2	each	each	DT
60025	4309	3	pint	pint	NN
60025	4309	4	of	of	IN
60025	4309	5	juice	juice	NN
60025	4309	6	allow	allow	VBP
60025	4309	7	a	a	DT
60025	4309	8	pound	pound	NN
60025	4309	9	and	and	CC
60025	4309	10	a	a	DT
60025	4309	11	quarter	quarter	NN
60025	4309	12	of	of	IN
60025	4309	13	the	the	DT
60025	4309	14	best	good	JJS
60025	4309	15	loaf	loaf	NN
60025	4309	16	-	-	HYPH
60025	4309	17	sugar	sugar	NN
60025	4309	18	.	.	.
60025	4310	1	Put	put	VB
60025	4310	2	the	the	DT
60025	4310	3	sugar	sugar	NN
60025	4310	4	into	into	IN
60025	4310	5	a	a	DT
60025	4310	6	porcelain	porcelain	NN
60025	4310	7	kettle	kettle	NN
60025	4310	8	,	,	,
60025	4310	9	pour	pour	VB
60025	4310	10	the	the	DT
60025	4310	11	juice	juice	NN
60025	4310	12	over	over	IN
60025	4310	13	it	-PRON-	PRP
60025	4310	14	,	,	,
60025	4310	15	and	and	CC
60025	4310	16	stir	stir	VB
60025	4310	17	it	-PRON-	PRP
60025	4310	18	frequently	frequently	RB
60025	4310	19	till	till	IN
60025	4310	20	it	-PRON-	PRP
60025	4310	21	is	be	VBZ
60025	4310	22	all	all	RB
60025	4310	23	melted	melt	VBN
60025	4310	24	.	.	.
60025	4311	1	Then	then	RB
60025	4311	2	set	set	VB
60025	4311	3	the	the	DT
60025	4311	4	kettle	kettle	NN
60025	4311	5	over	over	IN
60025	4311	6	a	a	DT
60025	4311	7	moderate	moderate	JJ
60025	4311	8	fire	fire	NN
60025	4311	9	,	,	,
60025	4311	10	and	and	CC
60025	4311	11	let	let	VB
60025	4311	12	it	-PRON-	PRP
60025	4311	13	boil	boil	VB
60025	4311	14	twenty	twenty	CD
60025	4311	15	minutes	minute	NNS
60025	4311	16	,	,	,
60025	4311	17	or	or	CC
60025	4311	18	till	till	IN
60025	4311	19	you	-PRON-	PRP
60025	4311	20	find	find	VBP
60025	4311	21	that	that	IN
60025	4311	22	the	the	DT
60025	4311	23	jelly	jelly	NNP
60025	4311	24	congeals	congeal	NNS
60025	4311	25	in	in	IN
60025	4311	26	the	the	DT
60025	4311	27	spoon	spoon	NN
60025	4311	28	when	when	WRB
60025	4311	29	you	-PRON-	PRP
60025	4311	30	hold	hold	VBP
60025	4311	31	it	-PRON-	PRP
60025	4311	32	in	in	IN
60025	4311	33	the	the	DT
60025	4311	34	air	air	NN
60025	4311	35	;	;	:
60025	4311	36	skim	skim	NNP
60025	4311	37	it	-PRON-	PRP
60025	4311	38	carefully	carefully	RB
60025	4311	39	all	all	PDT
60025	4311	40	the	the	DT
60025	4311	41	time	time	NN
60025	4311	42	.	.	.
60025	4312	1	When	when	WRB
60025	4312	2	the	the	DT
60025	4312	3	jelly	jelly	NN
60025	4312	4	is	be	VBZ
60025	4312	5	done	do	VBN
60025	4312	6	,	,	,
60025	4312	7	pour	pour	VB
60025	4312	8	it	-PRON-	PRP
60025	4312	9	warm	warm	JJ
60025	4312	10	into	into	IN
60025	4312	11	tumblers	tumbler	NNS
60025	4312	12	,	,	,
60025	4312	13	and	and	CC
60025	4312	14	cover	cover	VB
60025	4312	15	each	each	DT
60025	4312	16	with	with	IN
60025	4312	17	two	two	CD
60025	4312	18	rounds	round	NNS
60025	4312	19	of	of	IN
60025	4312	20	white	white	JJ
60025	4312	21	tissue	tissue	NN
60025	4312	22	paper	paper	NN
60025	4312	23	,	,	,
60025	4312	24	cut	cut	VBN
60025	4312	25	to	to	TO
60025	4312	26	fit	fit	VB
60025	4312	27	exactly	exactly	RB
60025	4312	28	the	the	DT
60025	4312	29	inside	inside	NN
60025	4312	30	of	of	IN
60025	4312	31	the	the	DT
60025	4312	32	glass	glass	NN
60025	4312	33	.	.	.
60025	4313	1	Jelly	Jelly	NNP
60025	4313	2	of	of	IN
60025	4313	3	gooseberries	gooseberry	NNS
60025	4313	4	,	,	,
60025	4313	5	plums	plum	NNS
60025	4313	6	,	,	,
60025	4313	7	raspberries	raspberry	NNS
60025	4313	8	,	,	,
60025	4313	9	strawberries	strawberry	NNS
60025	4313	10	,	,	,
60025	4313	11	barberries	barberry	NNS
60025	4313	12	,	,	,
60025	4313	13	blackberries	blackberry	NNS
60025	4313	14	,	,	,
60025	4313	15	grapes	grape	NNS
60025	4313	16	,	,	,
60025	4313	17	and	and	CC
60025	4313	18	other	other	JJ
60025	4313	19	small	small	JJ
60025	4313	20	fruit	fruit	NN
60025	4313	21	may	may	MD
60025	4313	22	all	all	DT
60025	4313	23	be	be	VB
60025	4313	24	made	make	VBN
60025	4313	25	in	in	IN
60025	4313	26	this	this	DT
60025	4313	27	manner	manner	NN
60025	4313	28	.	.	.
60025	4314	1	WHITE	WHITE	NNP
60025	4314	2	CURRANT	CURRANT	NNP
60025	4314	3	JELLY.--The	jelly.--the	JJ
60025	4314	4	currants	currant	NNS
60025	4314	5	should	should	MD
60025	4314	6	be	be	VB
60025	4314	7	quite	quite	RB
60025	4314	8	ripe	ripe	JJ
60025	4314	9	,	,	,
60025	4314	10	and	and	CC
60025	4314	11	gathered	gather	VBD
60025	4314	12	on	on	IN
60025	4314	13	a	a	DT
60025	4314	14	dry	dry	JJ
60025	4314	15	day	day	NN
60025	4314	16	.	.	.
60025	4315	1	Having	have	VBG
60025	4315	2	stripped	strip	VBN
60025	4315	3	them	-PRON-	PRP
60025	4315	4	from	from	IN
60025	4315	5	the	the	DT
60025	4315	6	stalks	stalk	NNS
60025	4315	7	,	,	,
60025	4315	8	put	put	VBD
60025	4315	9	them	-PRON-	PRP
60025	4315	10	into	into	IN
60025	4315	11	a	a	DT
60025	4315	12	close	close	JJ
60025	4315	13	stone	stone	NN
60025	4315	14	jar	jar	NN
60025	4315	15	,	,	,
60025	4315	16	and	and	CC
60025	4315	17	set	set	VBD
60025	4315	18	it	-PRON-	PRP
60025	4315	19	in	in	IN
60025	4315	20	a	a	DT
60025	4315	21	kettle	kettle	NN
60025	4315	22	of	of	IN
60025	4315	23	boiling	boiling	NN
60025	4315	24	water	water	NN
60025	4315	25	.	.	.
60025	4316	1	When	when	WRB
60025	4316	2	all	all	PDT
60025	4316	3	the	the	DT
60025	4316	4	currants	currant	NNS
60025	4316	5	are	be	VBP
60025	4316	6	broken	break	VBN
60025	4316	7	,	,	,
60025	4316	8	take	take	VB
60025	4316	9	them	-PRON-	PRP
60025	4316	10	out	out	RP
60025	4316	11	and	and	CC
60025	4316	12	strain	strain	VB
60025	4316	13	them	-PRON-	PRP
60025	4316	14	through	through	IN
60025	4316	15	a	a	DT
60025	4316	16	linen	linen	NN
60025	4316	17	cloth	cloth	NN
60025	4316	18	.	.	.
60025	4317	1	To	to	IN
60025	4317	2	each	each	DT
60025	4317	3	pint	pint	NN
60025	4317	4	of	of	IN
60025	4317	5	juice	juice	NN
60025	4317	6	allow	allow	VBP
60025	4317	7	a	a	DT
60025	4317	8	pound	pound	NN
60025	4317	9	and	and	CC
60025	4317	10	a	a	DT
60025	4317	11	quarter	quarter	NN
60025	4317	12	of	of	IN
60025	4317	13	the	the	DT
60025	4317	14	best	good	JJS
60025	4317	15	double	double	JJ
60025	4317	16	refined	refined	JJ
60025	4317	17	loaf	loaf	NN
60025	4317	18	-	-	HYPH
60025	4317	19	sugar	sugar	NN
60025	4317	20	;	;	:
60025	4317	21	break	break	VB
60025	4317	22	it	-PRON-	PRP
60025	4317	23	small	small	JJ
60025	4317	24	,	,	,
60025	4317	25	and	and	CC
60025	4317	26	put	put	VBD
60025	4317	27	it	-PRON-	PRP
60025	4317	28	into	into	IN
60025	4317	29	a	a	DT
60025	4317	30	porcelain	porcelain	NN
60025	4317	31	preserving	preserve	VBG
60025	4317	32	pan	pan	NN
60025	4317	33	with	with	IN
60025	4317	34	barely	barely	RB
60025	4317	35	sufficient	sufficient	JJ
60025	4317	36	water	water	NN
60025	4317	37	to	to	TO
60025	4317	38	melt	melt	VB
60025	4317	39	it	-PRON-	PRP
60025	4317	40	;	;	:
60025	4317	41	not	not	RB
60025	4317	42	quite	quite	RB
60025	4317	43	half	half	PDT
60025	4317	44	a	a	DT
60025	4317	45	pint	pint	NN
60025	4317	46	to	to	IN
60025	4317	47	a	a	DT
60025	4317	48	pound	pound	NN
60025	4317	49	and	and	CC
60025	4317	50	a	a	DT
60025	4317	51	quarter	quarter	NN
60025	4317	52	of	of	IN
60025	4317	53	sugar	sugar	NN
60025	4317	54	;	;	:
60025	4317	55	it	-PRON-	PRP
60025	4317	56	must	must	MD
60025	4317	57	be	be	VB
60025	4317	58	either	either	CC
60025	4317	59	clear	clear	JJ
60025	4317	60	spring	spring	NN
60025	4317	61	water	water	NN
60025	4317	62	or	or	CC
60025	4317	63	river	river	NN
60025	4317	64	water	water	NN
60025	4317	65	filtered	filter	VBN
60025	4317	66	.	.	.
60025	4318	1	Stir	stir	VB
60025	4318	2	up	up	RP
60025	4318	3	the	the	DT
60025	4318	4	sugar	sugar	NN
60025	4318	5	while	while	IN
60025	4318	6	it	-PRON-	PRP
60025	4318	7	is	be	VBZ
60025	4318	8	dissolving	dissolve	VBG
60025	4318	9	,	,	,
60025	4318	10	and	and	CC
60025	4318	11	when	when	WRB
60025	4318	12	all	all	DT
60025	4318	13	is	be	VBZ
60025	4318	14	melted	melt	VBN
60025	4318	15	,	,	,
60025	4318	16	put	put	VB
60025	4318	17	it	-PRON-	PRP
60025	4318	18	over	over	IN
60025	4318	19	a	a	DT
60025	4318	20	brisk	brisk	JJ
60025	4318	21	fire	fire	NN
60025	4318	22	,	,	,
60025	4318	23	and	and	CC
60025	4318	24	boil	boil	NNP
60025	4318	25	and	and	CC
60025	4318	26	skim	skim	VB
60025	4318	27	it	-PRON-	PRP
60025	4318	28	till	till	IN
60025	4318	29	clear	clear	JJ
60025	4318	30	and	and	CC
60025	4318	31	thick	thick	JJ
60025	4318	32	.	.	.
60025	4319	1	When	when	WRB
60025	4319	2	the	the	DT
60025	4319	3	scum	scum	NN
60025	4319	4	ceases	cease	VBZ
60025	4319	5	to	to	TO
60025	4319	6	rise	rise	VB
60025	4319	7	,	,	,
60025	4319	8	put	put	VBN
60025	4319	9	in	in	IN
60025	4319	10	the	the	DT
60025	4319	11	white	white	NNP
60025	4319	12	currant	currant	NNP
60025	4319	13	juice	juice	NN
60025	4319	14	and	and	CC
60025	4319	15	boil	boil	VB
60025	4319	16	it	-PRON-	PRP
60025	4319	17	fast	fast	JJ
60025	4319	18	for	for	IN
60025	4319	19	ten	ten	CD
60025	4319	20	minutes	minute	NNS
60025	4319	21	.	.	.
60025	4320	1	Then	then	RB
60025	4320	2	put	put	VB
60025	4320	3	it	-PRON-	PRP
60025	4320	4	warm	warm	JJ
60025	4320	5	into	into	IN
60025	4320	6	tumblers	tumbler	NNS
60025	4320	7	,	,	,
60025	4320	8	and	and	CC
60025	4320	9	when	when	WRB
60025	4320	10	it	-PRON-	PRP
60025	4320	11	is	be	VBZ
60025	4320	12	cold	cold	JJ
60025	4320	13	,	,	,
60025	4320	14	cover	cover	VB
60025	4320	15	it	-PRON-	PRP
60025	4320	16	with	with	IN
60025	4320	17	double	double	JJ
60025	4320	18	white	white	JJ
60025	4320	19	tissue	tissue	NN
60025	4320	20	paper	paper	NN
60025	4320	21	.	.	.
60025	4321	1	In	in	IN
60025	4321	2	making	make	VBG
60025	4321	3	this	this	DT
60025	4321	4	jelly	jelly	NN
60025	4321	5	,	,	,
60025	4321	6	use	use	VB
60025	4321	7	only	only	RB
60025	4321	8	a	a	DT
60025	4321	9	silver	silver	JJ
60025	4321	10	spoon	spoon	NN
60025	4321	11	,	,	,
60025	4321	12	and	and	CC
60025	4321	13	carefully	carefully	RB
60025	4321	14	observe	observe	VB
60025	4321	15	all	all	PDT
60025	4321	16	the	the	DT
60025	4321	17	above	above	JJ
60025	4321	18	precautions	precaution	NNS
60025	4321	19	,	,	,
60025	4321	20	that	that	IN
60025	4321	21	it	-PRON-	PRP
60025	4321	22	may	may	MD
60025	4321	23	be	be	VB
60025	4321	24	transparent	transparent	JJ
60025	4321	25	and	and	CC
60025	4321	26	delicate	delicate	JJ
60025	4321	27	.	.	.
60025	4322	1	If	if	IN
60025	4322	2	it	-PRON-	PRP
60025	4322	3	is	be	VBZ
60025	4322	4	not	not	RB
60025	4322	5	quite	quite	RB
60025	4322	6	clear	clear	JJ
60025	4322	7	and	and	CC
60025	4322	8	bright	bright	JJ
60025	4322	9	when	when	WRB
60025	4322	10	done	do	VBN
60025	4322	11	boiling	boiling	NN
60025	4322	12	,	,	,
60025	4322	13	you	-PRON-	PRP
60025	4322	14	may	may	MD
60025	4322	15	run	run	VB
60025	4322	16	it	-PRON-	PRP
60025	4322	17	again	again	RB
60025	4322	18	through	through	IN
60025	4322	19	a	a	DT
60025	4322	20	jelly	jelly	NN
60025	4322	21	-	-	HYPH
60025	4322	22	bag	bag	NN
60025	4322	23	.	.	.
60025	4323	1	White	white	JJ
60025	4323	2	raspberry	raspberry	NN
60025	4323	3	jelly	jelly	RB
60025	4323	4	may	may	MD
60025	4323	5	be	be	VB
60025	4323	6	prepared	prepare	VBN
60025	4323	7	in	in	IN
60025	4323	8	the	the	DT
60025	4323	9	same	same	JJ
60025	4323	10	manner	manner	NN
60025	4323	11	.	.	.
60025	4324	1	A	a	DT
60025	4324	2	very	very	RB
60025	4324	3	nice	nice	JJ
60025	4324	4	sweetmeat	sweetmeat	NN
60025	4324	5	is	be	VBZ
60025	4324	6	made	make	VBN
60025	4324	7	of	of	IN
60025	4324	8	white	white	JJ
60025	4324	9	raspberries	raspberry	NNS
60025	4324	10	preserved	preserve	VBN
60025	4324	11	whole	whole	RB
60025	4324	12	,	,	,
60025	4324	13	by	by	IN
60025	4324	14	putting	put	VBG
60025	4324	15	them	-PRON-	PRP
60025	4324	16	in	in	IN
60025	4324	17	white	white	JJ
60025	4324	18	currant	currant	NN
60025	4324	19	jelly	jelly	RB
60025	4324	20	during	during	IN
60025	4324	21	the	the	DT
60025	4324	22	ten	ten	CD
60025	4324	23	minutes	minute	NNS
60025	4324	24	that	that	WDT
60025	4324	25	you	-PRON-	PRP
60025	4324	26	are	be	VBP
60025	4324	27	boiling	boil	VBG
60025	4324	28	the	the	DT
60025	4324	29	juice	juice	NN
60025	4324	30	with	with	IN
60025	4324	31	the	the	DT
60025	4324	32	syrup	syrup	NN
60025	4324	33	.	.	.
60025	4325	1	You	-PRON-	PRP
60025	4325	2	may	may	MD
60025	4325	3	also	also	RB
60025	4325	4	preserve	preserve	VB
60025	4325	5	red	red	JJ
60025	4325	6	raspberries	raspberry	NNS
60025	4325	7	whole	whole	RB
60025	4325	8	,	,	,
60025	4325	9	by	by	IN
60025	4325	10	boiling	boil	VBG
60025	4325	11	them	-PRON-	PRP
60025	4325	12	in	in	IN
60025	4325	13	red	red	JJ
60025	4325	14	currant	currant	NN
60025	4325	15	jelly	jelly	RB
60025	4325	16	.	.	.
60025	4326	1	BLACK	BLACK	NNP
60025	4326	2	CURRANT	CURRANT	NNP
60025	4326	3	JELLY.--Take	jelly.--take	VBP
60025	4326	4	large	large	JJ
60025	4326	5	ripe	ripe	JJ
60025	4326	6	black	black	JJ
60025	4326	7	currants	currant	NNS
60025	4326	8	;	;	:
60025	4326	9	strip	strip	VB
60025	4326	10	them	-PRON-	PRP
60025	4326	11	from	from	IN
60025	4326	12	the	the	DT
60025	4326	13	stalks	stalk	NNS
60025	4326	14	,	,	,
60025	4326	15	and	and	CC
60025	4326	16	mash	mash	VB
60025	4326	17	them	-PRON-	PRP
60025	4326	18	with	with	IN
60025	4326	19	the	the	DT
60025	4326	20	back	back	NN
60025	4326	21	of	of	IN
60025	4326	22	a	a	DT
60025	4326	23	ladle	ladle	NN
60025	4326	24	.	.	.
60025	4327	1	Then	then	RB
60025	4327	2	put	put	VB
60025	4327	3	them	-PRON-	PRP
60025	4327	4	into	into	IN
60025	4327	5	a	a	DT
60025	4327	6	preserving	preserving	JJ
60025	4327	7	kettle	kettle	NN
60025	4327	8	with	with	IN
60025	4327	9	a	a	DT
60025	4327	10	tumbler	tumbler	NN
60025	4327	11	of	of	IN
60025	4327	12	water	water	NN
60025	4327	13	to	to	IN
60025	4327	14	each	each	DT
60025	4327	15	quart	quart	NN
60025	4327	16	of	of	IN
60025	4327	17	currants	currant	NNS
60025	4327	18	;	;	:
60025	4327	19	cover	cover	VB
60025	4327	20	it	-PRON-	PRP
60025	4327	21	closely	closely	RB
60025	4327	22	,	,	,
60025	4327	23	set	set	VBD
60025	4327	24	it	-PRON-	PRP
60025	4327	25	over	over	IN
60025	4327	26	a	a	DT
60025	4327	27	moderate	moderate	JJ
60025	4327	28	fire	fire	NN
60025	4327	29	,	,	,
60025	4327	30	and	and	CC
60025	4327	31	when	when	WRB
60025	4327	32	the	the	DT
60025	4327	33	currants	currant	NNS
60025	4327	34	have	have	VBP
60025	4327	35	come	come	VBN
60025	4327	36	to	to	IN
60025	4327	37	a	a	DT
60025	4327	38	boil	boil	NN
60025	4327	39	,	,	,
60025	4327	40	take	take	VB
60025	4327	41	them	-PRON-	PRP
60025	4327	42	out	out	RP
60025	4327	43	,	,	,
60025	4327	44	and	and	CC
60025	4327	45	squeeze	squeeze	VB
60025	4327	46	them	-PRON-	PRP
60025	4327	47	through	through	IN
60025	4327	48	a	a	DT
60025	4327	49	jelly	jelly	JJ
60025	4327	50	-	-	HYPH
60025	4327	51	bag	bag	NN
60025	4327	52	.	.	.
60025	4328	1	To	to	IN
60025	4328	2	each	each	DT
60025	4328	3	pint	pint	NN
60025	4328	4	of	of	IN
60025	4328	5	juice	juice	NN
60025	4328	6	you	-PRON-	PRP
60025	4328	7	may	may	MD
60025	4328	8	allow	allow	VB
60025	4328	9	about	about	IN
60025	4328	10	a	a	DT
60025	4328	11	pound	pound	NN
60025	4328	12	of	of	IN
60025	4328	13	loaf	loaf	NN
60025	4328	14	-	-	HYPH
60025	4328	15	sugar	sugar	NN
60025	4328	16	,	,	,
60025	4328	17	and	and	CC
60025	4328	18	(	(	-LRB-
60025	4328	19	having	have	VBG
60025	4328	20	washed	wash	VBN
60025	4328	21	the	the	DT
60025	4328	22	preserving	preserve	VBG
60025	4328	23	kettle	kettle	NN
60025	4328	24	perfectly	perfectly	RB
60025	4328	25	clean	clean	JJ
60025	4328	26	)	)	-RRB-
60025	4328	27	put	put	VBD
60025	4328	28	in	in	IN
60025	4328	29	the	the	DT
60025	4328	30	sugar	sugar	NN
60025	4328	31	with	with	IN
60025	4328	32	the	the	DT
60025	4328	33	juice	juice	NN
60025	4328	34	;	;	:
60025	4328	35	stir	stir	VB
60025	4328	36	them	-PRON-	PRP
60025	4328	37	together	together	RB
60025	4328	38	till	till	IN
60025	4328	39	well	well	RB
60025	4328	40	mixed	mixed	JJ
60025	4328	41	and	and	CC
60025	4328	42	dissolved	dissolve	VBN
60025	4328	43	,	,	,
60025	4328	44	and	and	CC
60025	4328	45	then	then	RB
60025	4328	46	boil	boil	VB
60025	4328	47	it	-PRON-	PRP
60025	4328	48	not	not	RB
60025	4328	49	longer	long	JJR
60025	4328	50	than	than	IN
60025	4328	51	ten	ten	CD
60025	4328	52	minutes	minute	NNS
60025	4328	53	;	;	:
60025	4328	54	as	as	IN
60025	4328	55	the	the	DT
60025	4328	56	juice	juice	NN
60025	4328	57	of	of	IN
60025	4328	58	black	black	JJ
60025	4328	59	currants	currant	NNS
60025	4328	60	being	be	VBG
60025	4328	61	very	very	RB
60025	4328	62	thick	thick	JJ
60025	4328	63	will	will	MD
60025	4328	64	come	come	VB
60025	4328	65	to	to	IN
60025	4328	66	a	a	DT
60025	4328	67	jelly	jelly	NN
60025	4328	68	very	very	RB
60025	4328	69	soon	soon	RB
60025	4328	70	,	,	,
60025	4328	71	and	and	CC
60025	4328	72	if	if	IN
60025	4328	73	boiled	boil	VBN
60025	4328	74	too	too	RB
60025	4328	75	long	long	RB
60025	4328	76	will	will	MD
60025	4328	77	be	be	VB
60025	4328	78	tough	tough	JJ
60025	4328	79	and	and	CC
60025	4328	80	ropy	ropy	JJ
60025	4328	81	.	.	.
60025	4329	1	Black	black	JJ
60025	4329	2	currant	currant	NN
60025	4329	3	jelly	jelly	NN
60025	4329	4	is	be	VBZ
60025	4329	5	excellent	excellent	JJ
60025	4329	6	for	for	IN
60025	4329	7	sore	sore	JJ
60025	4329	8	throats	throat	NNS
60025	4329	9	;	;	:
60025	4329	10	and	and	CC
60025	4329	11	if	if	IN
60025	4329	12	eaten	eat	VBN
60025	4329	13	freely	freely	RB
60025	4329	14	on	on	IN
60025	4329	15	the	the	DT
60025	4329	16	first	first	JJ
60025	4329	17	symptoms	symptom	NNS
60025	4329	18	of	of	IN
60025	4329	19	the	the	DT
60025	4329	20	disease	disease	NN
60025	4329	21	,	,	,
60025	4329	22	will	will	MD
60025	4329	23	frequently	frequently	RB
60025	4329	24	check	check	VB
60025	4329	25	it	-PRON-	PRP
60025	4329	26	without	without	IN
60025	4329	27	any	any	DT
60025	4329	28	other	other	JJ
60025	4329	29	remedy	remedy	NN
60025	4329	30	.	.	.
60025	4330	1	It	-PRON-	PRP
60025	4330	2	would	would	MD
60025	4330	3	be	be	VB
60025	4330	4	well	well	JJ
60025	4330	5	for	for	IN
60025	4330	6	all	all	DT
60025	4330	7	families	family	NNS
60025	4330	8	to	to	TO
60025	4330	9	keep	keep	VB
60025	4330	10	it	-PRON-	PRP
60025	4330	11	in	in	IN
60025	4330	12	the	the	DT
60025	4330	13	house	house	NN
60025	4330	14	.	.	.
60025	4331	1	GRAPE	GRAPE	NNP
60025	4331	2	JELLY.--Take	jelly.--take	VBP
60025	4331	3	ripe	ripe	JJ
60025	4331	4	juicy	juicy	JJ
60025	4331	5	grapes	grape	NNS
60025	4331	6	,	,	,
60025	4331	7	pick	pick	VB
60025	4331	8	them	-PRON-	PRP
60025	4331	9	from	from	IN
60025	4331	10	the	the	DT
60025	4331	11	stems	stem	NNS
60025	4331	12	;	;	:
60025	4331	13	put	put	VB
60025	4331	14	them	-PRON-	PRP
60025	4331	15	into	into	IN
60025	4331	16	a	a	DT
60025	4331	17	large	large	JJ
60025	4331	18	earthen	earthen	JJ
60025	4331	19	pan	pan	NN
60025	4331	20	,	,	,
60025	4331	21	and	and	CC
60025	4331	22	mash	mash	VB
60025	4331	23	them	-PRON-	PRP
60025	4331	24	with	with	IN
60025	4331	25	the	the	DT
60025	4331	26	back	back	NN
60025	4331	27	of	of	IN
60025	4331	28	a	a	DT
60025	4331	29	wooden	wooden	JJ
60025	4331	30	ladle	ladle	NN
60025	4331	31	,	,	,
60025	4331	32	or	or	CC
60025	4331	33	with	with	IN
60025	4331	34	a	a	DT
60025	4331	35	potato	potato	NN
60025	4331	36	beetle	beetle	NN
60025	4331	37	.	.	.
60025	4332	1	Put	put	VB
60025	4332	2	them	-PRON-	PRP
60025	4332	3	into	into	IN
60025	4332	4	a	a	DT
60025	4332	5	kettle	kettle	NN
60025	4332	6	,	,	,
60025	4332	7	(	(	-LRB-
60025	4332	8	without	without	IN
60025	4332	9	any	any	DT
60025	4332	10	water	water	NN
60025	4332	11	,	,	,
60025	4332	12	)	)	-RRB-
60025	4332	13	cover	cover	VB
60025	4332	14	them	-PRON-	PRP
60025	4332	15	closely	closely	RB
60025	4332	16	,	,	,
60025	4332	17	and	and	CC
60025	4332	18	let	let	VB
60025	4332	19	them	-PRON-	PRP
60025	4332	20	boil	boil	VB
60025	4332	21	for	for	IN
60025	4332	22	a	a	DT
60025	4332	23	quarter	quarter	NN
60025	4332	24	of	of	IN
60025	4332	25	an	an	DT
60025	4332	26	hour	hour	NN
60025	4332	27	;	;	:
60025	4332	28	stirring	stir	VBG
60025	4332	29	them	-PRON-	PRP
60025	4332	30	up	up	RP
60025	4332	31	occasionally	occasionally	RB
60025	4332	32	from	from	IN
60025	4332	33	the	the	DT
60025	4332	34	bottom	bottom	NN
60025	4332	35	.	.	.
60025	4333	1	Then	then	RB
60025	4333	2	squeeze	squeeze	VB
60025	4333	3	them	-PRON-	PRP
60025	4333	4	through	through	IN
60025	4333	5	a	a	DT
60025	4333	6	jelly	jelly	JJ
60025	4333	7	-	-	HYPH
60025	4333	8	bag	bag	NN
60025	4333	9	,	,	,
60025	4333	10	and	and	CC
60025	4333	11	to	to	IN
60025	4333	12	each	each	DT
60025	4333	13	pint	pint	NN
60025	4333	14	of	of	IN
60025	4333	15	juice	juice	NN
60025	4333	16	allow	allow	VBP
60025	4333	17	a	a	DT
60025	4333	18	pound	pound	NN
60025	4333	19	of	of	IN
60025	4333	20	loaf	loaf	NN
60025	4333	21	-	-	HYPH
60025	4333	22	sugar	sugar	NN
60025	4333	23	.	.	.
60025	4334	1	Dissolve	dissolve	VB
60025	4334	2	the	the	DT
60025	4334	3	sugar	sugar	NN
60025	4334	4	in	in	IN
60025	4334	5	the	the	DT
60025	4334	6	grape	grape	NN
60025	4334	7	juice	juice	NN
60025	4334	8	;	;	:
60025	4334	9	then	then	RB
60025	4334	10	put	put	VB
60025	4334	11	it	-PRON-	PRP
60025	4334	12	over	over	IN
60025	4334	13	a	a	DT
60025	4334	14	quick	quick	JJ
60025	4334	15	fire	fire	NN
60025	4334	16	in	in	IN
60025	4334	17	a	a	DT
60025	4334	18	preserving	preserving	JJ
60025	4334	19	kettle	kettle	NN
60025	4334	20	,	,	,
60025	4334	21	and	and	CC
60025	4334	22	boil	boil	NNP
60025	4334	23	and	and	CC
60025	4334	24	skim	skim	VB
60025	4334	25	it	-PRON-	PRP
60025	4334	26	twenty	twenty	CD
60025	4334	27	minutes	minute	NNS
60025	4334	28	.	.	.
60025	4335	1	When	when	WRB
60025	4335	2	it	-PRON-	PRP
60025	4335	3	is	be	VBZ
60025	4335	4	a	a	DT
60025	4335	5	clear	clear	JJ
60025	4335	6	thick	thick	JJ
60025	4335	7	jelly	jelly	NN
60025	4335	8	,	,	,
60025	4335	9	take	take	VB
60025	4335	10	it	-PRON-	PRP
60025	4335	11	off	off	RP
60025	4335	12	,	,	,
60025	4335	13	put	put	VB
60025	4335	14	it	-PRON-	PRP
60025	4335	15	warm	warm	JJ
60025	4335	16	into	into	IN
60025	4335	17	tumblers	tumbler	NNS
60025	4335	18	,	,	,
60025	4335	19	and	and	CC
60025	4335	20	cover	cover	VB
60025	4335	21	them	-PRON-	PRP
60025	4335	22	with	with	IN
60025	4335	23	double	double	JJ
60025	4335	24	tissue	tissue	NN
60025	4335	25	paper	paper	NN
60025	4335	26	cut	cut	NN
60025	4335	27	to	to	TO
60025	4335	28	fit	fit	VB
60025	4335	29	the	the	DT
60025	4335	30	inside	inside	NN
60025	4335	31	.	.	.
60025	4336	1	In	in	IN
60025	4336	2	the	the	DT
60025	4336	3	same	same	JJ
60025	4336	4	manner	manner	NN
60025	4336	5	you	-PRON-	PRP
60025	4336	6	may	may	MD
60025	4336	7	make	make	VB
60025	4336	8	an	an	DT
60025	4336	9	excellent	excellent	JJ
60025	4336	10	jelly	jelly	NN
60025	4336	11	for	for	IN
60025	4336	12	common	common	JJ
60025	4336	13	use	use	NN
60025	4336	14	,	,	,
60025	4336	15	of	of	IN
60025	4336	16	ripe	ripe	JJ
60025	4336	17	fox	fox	NNP
60025	4336	18	grapes	grape	NNS
60025	4336	19	and	and	CC
60025	4336	20	the	the	DT
60025	4336	21	best	good	JJS
60025	4336	22	brown	brown	JJ
60025	4336	23	sugar	sugar	NN
60025	4336	24	;	;	:
60025	4336	25	mixing	mix	VBG
60025	4336	26	with	with	IN
60025	4336	27	the	the	DT
60025	4336	28	sugar	sugar	NN
60025	4336	29	before	before	IN
60025	4336	30	it	-PRON-	PRP
60025	4336	31	goes	go	VBZ
60025	4336	32	on	on	IN
60025	4336	33	the	the	DT
60025	4336	34	fire	fire	NN
60025	4336	35	,	,	,
60025	4336	36	a	a	DT
60025	4336	37	little	little	RB
60025	4336	38	beaten	beat	VBN
60025	4336	39	white	white	JJ
60025	4336	40	of	of	IN
60025	4336	41	egg	egg	NN
60025	4336	42	;	;	:
60025	4336	43	allowing	allow	VBG
60025	4336	44	two	two	CD
60025	4336	45	whites	white	NNS
60025	4336	46	to	to	IN
60025	4336	47	two	two	CD
60025	4336	48	pounds	pound	NNS
60025	4336	49	of	of	IN
60025	4336	50	sugar	sugar	NN
60025	4336	51	.	.	.
60025	4337	1	BRANDY	BRANDY	NNP
60025	4337	2	GRAPES.--Take	GRAPES.--Take	VBZ
60025	4337	3	some	some	DT
60025	4337	4	large	large	JJ
60025	4337	5	close	close	JJ
60025	4337	6	bunches	bunche	NNS
60025	4337	7	of	of	IN
60025	4337	8	fine	fine	JJ
60025	4337	9	grapes	grape	NNS
60025	4337	10	,	,	,
60025	4337	11	(	(	-LRB-
60025	4337	12	they	-PRON-	PRP
60025	4337	13	must	must	MD
60025	4337	14	be	be	VB
60025	4337	15	quite	quite	RB
60025	4337	16	ripe	ripe	JJ
60025	4337	17	,	,	,
60025	4337	18	)	)	-RRB-
60025	4337	19	and	and	CC
60025	4337	20	allow	allow	VB
60025	4337	21	to	to	IN
60025	4337	22	each	each	DT
60025	4337	23	bunch	bunch	NN
60025	4337	24	a	a	DT
60025	4337	25	quarter	quarter	NN
60025	4337	26	of	of	IN
60025	4337	27	a	a	DT
60025	4337	28	pound	pound	NN
60025	4337	29	of	of	IN
60025	4337	30	bruised	bruise	VBN
60025	4337	31	sugar	sugar	NN
60025	4337	32	candy	candy	NN
60025	4337	33	.	.	.
60025	4338	1	Put	put	VB
60025	4338	2	the	the	DT
60025	4338	3	grapes	grape	NNS
60025	4338	4	and	and	CC
60025	4338	5	the	the	DT
60025	4338	6	sugar	sugar	NN
60025	4338	7	candy	candy	NN
60025	4338	8	into	into	IN
60025	4338	9	large	large	JJ
60025	4338	10	jars	jar	NNS
60025	4338	11	,	,	,
60025	4338	12	(	(	-LRB-
60025	4338	13	about	about	RB
60025	4338	14	two	two	CD
60025	4338	15	-	-	HYPH
60025	4338	16	thirds	third	NNS
60025	4338	17	full	full	JJ
60025	4338	18	,	,	,
60025	4338	19	)	)	-RRB-
60025	4338	20	and	and	CC
60025	4338	21	fill	fill	VB
60025	4338	22	them	-PRON-	PRP
60025	4338	23	up	up	RP
60025	4338	24	with	with	IN
60025	4338	25	French	french	JJ
60025	4338	26	brandy	brandy	NN
60025	4338	27	.	.	.
60025	4339	1	Tie	tie	VB
60025	4339	2	them	-PRON-	PRP
60025	4339	3	up	up	RP
60025	4339	4	closely	closely	RB
60025	4339	5	,	,	,
60025	4339	6	and	and	CC
60025	4339	7	keep	keep	VB
60025	4339	8	them	-PRON-	PRP
60025	4339	9	in	in	IN
60025	4339	10	a	a	DT
60025	4339	11	dry	dry	JJ
60025	4339	12	place	place	NN
60025	4339	13	.	.	.
60025	4340	1	Morella	Morella	NNP
60025	4340	2	cherries	cherry	NNS
60025	4340	3	may	may	MD
60025	4340	4	be	be	VB
60025	4340	5	done	do	VBN
60025	4340	6	in	in	IN
60025	4340	7	the	the	DT
60025	4340	8	same	same	JJ
60025	4340	9	manner	manner	NN
60025	4340	10	.	.	.
60025	4341	1	Foreign	foreign	JJ
60025	4341	2	grapes	grape	NNS
60025	4341	3	are	be	VBP
60025	4341	4	kept	keep	VBN
60025	4341	5	in	in	IN
60025	4341	6	bunches	bunche	NNS
60025	4341	7	,	,	,
60025	4341	8	laid	lay	VBN
60025	4341	9	lightly	lightly	RB
60025	4341	10	in	in	IN
60025	4341	11	earthen	earthen	JJ
60025	4341	12	jars	jar	NNS
60025	4341	13	of	of	IN
60025	4341	14	dry	dry	JJ
60025	4341	15	saw	saw	NN
60025	4341	16	-	-	HYPH
60025	4341	17	dust	dust	NN
60025	4341	18	.	.	.
60025	4342	1	TO	to	TO
60025	4342	2	KEEP	KEEP	NNP
60025	4342	3	WILD	WILD	VBD
60025	4342	4	GRAPES.--Gather	GRAPES.--Gather	NNP
60025	4342	5	the	the	DT
60025	4342	6	small	small	JJ
60025	4342	7	black	black	JJ
60025	4342	8	wild	wild	JJ
60025	4342	9	grapes	grape	NNS
60025	4342	10	late	late	RB
60025	4342	11	in	in	IN
60025	4342	12	the	the	DT
60025	4342	13	season	season	NN
60025	4342	14	,	,	,
60025	4342	15	after	after	IN
60025	4342	16	they	-PRON-	PRP
60025	4342	17	have	have	VBP
60025	4342	18	been	be	VBN
60025	4342	19	ripened	ripen	VBN
60025	4342	20	by	by	IN
60025	4342	21	a	a	DT
60025	4342	22	frost	frost	NN
60025	4342	23	.	.	.
60025	4343	1	Pick	pick	VB
60025	4343	2	them	-PRON-	PRP
60025	4343	3	from	from	IN
60025	4343	4	the	the	DT
60025	4343	5	stems	stem	NNS
60025	4343	6	,	,	,
60025	4343	7	and	and	CC
60025	4343	8	put	put	VBD
60025	4343	9	them	-PRON-	PRP
60025	4343	10	into	into	IN
60025	4343	11	stone	stone	NN
60025	4343	12	jars	jar	NNS
60025	4343	13	,	,	,
60025	4343	14	(	(	-LRB-
60025	4343	15	two	two	CD
60025	4343	16	-	-	HYPH
60025	4343	17	thirds	third	NNS
60025	4343	18	full	full	JJ
60025	4343	19	,	,	,
60025	4343	20	)	)	-RRB-
60025	4343	21	with	with	IN
60025	4343	22	layers	layer	NNS
60025	4343	23	of	of	IN
60025	4343	24	brown	brown	JJ
60025	4343	25	sugar	sugar	NN
60025	4343	26	,	,	,
60025	4343	27	and	and	CC
60025	4343	28	fill	fill	VB
60025	4343	29	them	-PRON-	PRP
60025	4343	30	up	up	RP
60025	4343	31	with	with	IN
60025	4343	32	cold	cold	JJ
60025	4343	33	molasses	molasse	NNS
60025	4343	34	.	.	.
60025	4344	1	They	-PRON-	PRP
60025	4344	2	will	will	MD
60025	4344	3	keep	keep	VB
60025	4344	4	all	all	DT
60025	4344	5	winter	winter	NN
60025	4344	6	;	;	:
60025	4344	7	and	and	CC
60025	4344	8	they	-PRON-	PRP
60025	4344	9	make	make	VBP
60025	4344	10	good	good	JJ
60025	4344	11	common	common	JJ
60025	4344	12	pies	pie	NNS
60025	4344	13	.	.	.
60025	4345	1	If	if	IN
60025	4345	2	they	-PRON-	PRP
60025	4345	3	incline	incline	VBP
60025	4345	4	to	to	IN
60025	4345	5	ferment	ferment	NN
60025	4345	6	in	in	IN
60025	4345	7	the	the	DT
60025	4345	8	jars	jar	NNS
60025	4345	9	,	,	,
60025	4345	10	give	give	VB
60025	4345	11	them	-PRON-	PRP
60025	4345	12	a	a	DT
60025	4345	13	boil	boil	NN
60025	4345	14	with	with	IN
60025	4345	15	additional	additional	JJ
60025	4345	16	sugar	sugar	NN
60025	4345	17	.	.	.
60025	4346	1	TO	to	IN
60025	4346	2	PRESERVE	PRESERVE	NNP
60025	4346	3	STRAWBERRIES	STRAWBERRIES	NNP
60025	4346	4	.	.	.
60025	4347	1	Strawberries	strawberry	NNS
60025	4347	2	for	for	IN
60025	4347	3	preserving	preserve	VBG
60025	4347	4	should	should	MD
60025	4347	5	be	be	VB
60025	4347	6	large	large	JJ
60025	4347	7	and	and	CC
60025	4347	8	ripe	ripe	JJ
60025	4347	9	.	.	.
60025	4348	1	They	-PRON-	PRP
60025	4348	2	will	will	MD
60025	4348	3	keep	keep	VB
60025	4348	4	best	good	JJS
60025	4348	5	if	if	IN
60025	4348	6	gathered	gather	VBN
60025	4348	7	in	in	IN
60025	4348	8	dry	dry	JJ
60025	4348	9	weather	weather	NN
60025	4348	10	,	,	,
60025	4348	11	when	when	WRB
60025	4348	12	there	there	EX
60025	4348	13	has	have	VBZ
60025	4348	14	been	be	VBN
60025	4348	15	no	no	DT
60025	4348	16	rain	rain	NN
60025	4348	17	for	for	IN
60025	4348	18	at	at	RB
60025	4348	19	least	least	RBS
60025	4348	20	two	two	CD
60025	4348	21	days	day	NNS
60025	4348	22	.	.	.
60025	4349	1	Having	have	VBG
60025	4349	2	hulled	hull	VBN
60025	4349	3	,	,	,
60025	4349	4	or	or	CC
60025	4349	5	picked	pick	VBD
60025	4349	6	off	off	RP
60025	4349	7	the	the	DT
60025	4349	8	green	green	NN
60025	4349	9	,	,	,
60025	4349	10	select	select	VB
60025	4349	11	the	the	DT
60025	4349	12	largest	large	JJS
60025	4349	13	and	and	CC
60025	4349	14	firmest	firm	JJS
60025	4349	15	,	,	,
60025	4349	16	and	and	CC
60025	4349	17	spread	spread	VBD
60025	4349	18	them	-PRON-	PRP
60025	4349	19	out	out	RP
60025	4349	20	separately	separately	RB
60025	4349	21	on	on	IN
60025	4349	22	flat	flat	JJ
60025	4349	23	dishes	dish	NNS
60025	4349	24	;	;	,
60025	4349	25	having	have	VBG
60025	4349	26	first	first	RB
60025	4349	27	weighed	weigh	VBN
60025	4349	28	them	-PRON-	PRP
60025	4349	29	,	,	,
60025	4349	30	and	and	CC
60025	4349	31	allowed	allow	VBN
60025	4349	32	to	to	IN
60025	4349	33	each	each	DT
60025	4349	34	pound	pound	NN
60025	4349	35	of	of	IN
60025	4349	36	strawberries	strawberry	NNS
60025	4349	37	a	a	DT
60025	4349	38	pound	pound	NN
60025	4349	39	of	of	IN
60025	4349	40	powdered	powdered	JJ
60025	4349	41	loaf	loaf	NN
60025	4349	42	-	-	HYPH
60025	4349	43	sugar	sugar	NN
60025	4349	44	.	.	.
60025	4350	1	Sift	sift	VB
60025	4350	2	half	half	PDT
60025	4350	3	the	the	DT
60025	4350	4	sugar	sugar	NN
60025	4350	5	over	over	IN
60025	4350	6	them	-PRON-	PRP
60025	4350	7	.	.	.
60025	4351	1	Then	then	RB
60025	4351	2	take	take	VB
60025	4351	3	the	the	DT
60025	4351	4	inferior	inferior	JJ
60025	4351	5	strawberries	strawberry	NNS
60025	4351	6	that	that	WDT
60025	4351	7	were	be	VBD
60025	4351	8	left	leave	VBN
60025	4351	9	,	,	,
60025	4351	10	and	and	CC
60025	4351	11	those	those	DT
60025	4351	12	that	that	WDT
60025	4351	13	are	be	VBP
60025	4351	14	over	over	RB
60025	4351	15	-	-	HYPH
60025	4351	16	ripe	ripe	JJ
60025	4351	17	;	;	:
60025	4351	18	mix	mix	VB
60025	4351	19	with	with	IN
60025	4351	20	them	-PRON-	PRP
60025	4351	21	an	an	DT
60025	4351	22	equal	equal	JJ
60025	4351	23	quantity	quantity	NN
60025	4351	24	of	of	IN
60025	4351	25	powdered	powdered	JJ
60025	4351	26	sugar	sugar	NN
60025	4351	27	,	,	,
60025	4351	28	and	and	CC
60025	4351	29	mash	mash	VB
60025	4351	30	them	-PRON-	PRP
60025	4351	31	.	.	.
60025	4352	1	Put	put	VB
60025	4352	2	them	-PRON-	PRP
60025	4352	3	into	into	IN
60025	4352	4	a	a	DT
60025	4352	5	basin	basin	NN
60025	4352	6	covered	cover	VBN
60025	4352	7	with	with	IN
60025	4352	8	a	a	DT
60025	4352	9	plate	plate	NN
60025	4352	10	,	,	,
60025	4352	11	and	and	CC
60025	4352	12	set	set	VBD
60025	4352	13	them	-PRON-	PRP
60025	4352	14	over	over	IN
60025	4352	15	the	the	DT
60025	4352	16	fire	fire	NN
60025	4352	17	in	in	IN
60025	4352	18	a	a	DT
60025	4352	19	pan	pan	NN
60025	4352	20	of	of	IN
60025	4352	21	boiling	boiling	NN
60025	4352	22	water	water	NN
60025	4352	23	,	,	,
60025	4352	24	till	till	IN
60025	4352	25	they	-PRON-	PRP
60025	4352	26	become	become	VBP
60025	4352	27	a	a	DT
60025	4352	28	thick	thick	JJ
60025	4352	29	juice	juice	NN
60025	4352	30	;	;	:
60025	4352	31	then	then	RB
60025	4352	32	strain	strain	VB
60025	4352	33	it	-PRON-	PRP
60025	4352	34	through	through	IN
60025	4352	35	a	a	DT
60025	4352	36	bag	bag	NN
60025	4352	37	,	,	,
60025	4352	38	and	and	CC
60025	4352	39	mix	mix	VB
60025	4352	40	with	with	IN
60025	4352	41	it	-PRON-	PRP
60025	4352	42	the	the	DT
60025	4352	43	other	other	JJ
60025	4352	44	half	half	NN
60025	4352	45	of	of	IN
60025	4352	46	the	the	DT
60025	4352	47	sugar	sugar	NN
60025	4352	48	that	that	WDT
60025	4352	49	you	-PRON-	PRP
60025	4352	50	have	have	VBP
60025	4352	51	allotted	allot	VBN
60025	4352	52	to	to	IN
60025	4352	53	the	the	DT
60025	4352	54	strawberries	strawberry	NNS
60025	4352	55	,	,	,
60025	4352	56	which	which	WDT
60025	4352	57	are	be	VBP
60025	4352	58	to	to	TO
60025	4352	59	be	be	VB
60025	4352	60	done	do	VBN
60025	4352	61	whole	whole	NN
60025	4352	62	.	.	.
60025	4353	1	Put	put	VB
60025	4353	2	it	-PRON-	PRP
60025	4353	3	into	into	IN
60025	4353	4	a	a	DT
60025	4353	5	porcelain	porcelain	NN
60025	4353	6	kettle	kettle	NN
60025	4353	7	,	,	,
60025	4353	8	and	and	CC
60025	4353	9	boil	boil	NNP
60025	4353	10	and	and	CC
60025	4353	11	skim	skim	VB
60025	4353	12	it	-PRON-	PRP
60025	4353	13	till	till	IN
60025	4353	14	the	the	DT
60025	4353	15	scum	scum	NN
60025	4353	16	ceases	cease	VBZ
60025	4353	17	to	to	TO
60025	4353	18	rise	rise	VB
60025	4353	19	;	;	:
60025	4353	20	then	then	RB
60025	4353	21	put	put	VB
60025	4353	22	in	in	RP
60025	4353	23	the	the	DT
60025	4353	24	whole	whole	JJ
60025	4353	25	strawberries	strawberry	NNS
60025	4353	26	with	with	IN
60025	4353	27	the	the	DT
60025	4353	28	sugar	sugar	NN
60025	4353	29	in	in	IN
60025	4353	30	which	which	WDT
60025	4353	31	they	-PRON-	PRP
60025	4353	32	have	have	VBP
60025	4353	33	been	be	VBN
60025	4353	34	lying	lie	VBG
60025	4353	35	,	,	,
60025	4353	36	and	and	CC
60025	4353	37	all	all	PDT
60025	4353	38	the	the	DT
60025	4353	39	juice	juice	NN
60025	4353	40	that	that	WDT
60025	4353	41	may	may	MD
60025	4353	42	have	have	VB
60025	4353	43	exuded	exude	VBN
60025	4353	44	from	from	IN
60025	4353	45	them	-PRON-	PRP
60025	4353	46	.	.	.
60025	4354	1	Set	set	VB
60025	4354	2	them	-PRON-	PRP
60025	4354	3	over	over	IN
60025	4354	4	the	the	DT
60025	4354	5	fire	fire	NN
60025	4354	6	in	in	IN
60025	4354	7	the	the	DT
60025	4354	8	syrup	syrup	NN
60025	4354	9	,	,	,
60025	4354	10	just	just	RB
60025	4354	11	long	long	RB
60025	4354	12	enough	enough	RB
60025	4354	13	to	to	TO
60025	4354	14	heat	heat	VB
60025	4354	15	them	-PRON-	PRP
60025	4354	16	a	a	DT
60025	4354	17	little	little	JJ
60025	4354	18	;	;	:
60025	4354	19	and	and	CC
60025	4354	20	in	in	IN
60025	4354	21	a	a	DT
60025	4354	22	few	few	JJ
60025	4354	23	minutes	minute	NNS
60025	4354	24	take	take	VBP
60025	4354	25	them	-PRON-	PRP
60025	4354	26	out	out	RP
60025	4354	27	,	,	,
60025	4354	28	one	one	CD
60025	4354	29	by	by	IN
60025	4354	30	one	one	CD
60025	4354	31	,	,	,
60025	4354	32	with	with	IN
60025	4354	33	a	a	DT
60025	4354	34	tea	tea	NN
60025	4354	35	-	-	HYPH
60025	4354	36	spoon	spoon	NN
60025	4354	37	,	,	,
60025	4354	38	and	and	CC
60025	4354	39	spread	spread	VBD
60025	4354	40	them	-PRON-	PRP
60025	4354	41	on	on	IN
60025	4354	42	dishes	dish	NNS
60025	4354	43	to	to	TO
60025	4354	44	cool	cool	VB
60025	4354	45	;	;	:
60025	4354	46	not	not	RB
60025	4354	47	allowing	allow	VBG
60025	4354	48	them	-PRON-	PRP
60025	4354	49	to	to	TO
60025	4354	50	touch	touch	VB
60025	4354	51	each	each	DT
60025	4354	52	other	other	JJ
60025	4354	53	.	.	.
60025	4355	1	Then	then	RB
60025	4355	2	take	take	VB
60025	4355	3	off	off	RP
60025	4355	4	what	what	WP
60025	4355	5	scum	scum	NN
60025	4355	6	may	may	MD
60025	4355	7	arise	arise	VB
60025	4355	8	from	from	IN
60025	4355	9	the	the	DT
60025	4355	10	additional	additional	JJ
60025	4355	11	sugar	sugar	NN
60025	4355	12	.	.	.
60025	4356	1	Repeat	repeat	VB
60025	4356	2	this	this	DT
60025	4356	3	several	several	JJ
60025	4356	4	times	time	NNS
60025	4356	5	,	,	,
60025	4356	6	taking	take	VBG
60025	4356	7	out	out	RP
60025	4356	8	the	the	DT
60025	4356	9	strawberries	strawberry	NNS
60025	4356	10	and	and	CC
60025	4356	11	cooling	cool	VBG
60025	4356	12	them	-PRON-	PRP
60025	4356	13	till	till	IN
60025	4356	14	they	-PRON-	PRP
60025	4356	15	become	become	VBP
60025	4356	16	quite	quite	RB
60025	4356	17	clear	clear	JJ
60025	4356	18	.	.	.
60025	4357	1	They	-PRON-	PRP
60025	4357	2	must	must	MD
60025	4357	3	not	not	RB
60025	4357	4	be	be	VB
60025	4357	5	allowed	allow	VBN
60025	4357	6	to	to	TO
60025	4357	7	boil	boil	VB
60025	4357	8	;	;	:
60025	4357	9	and	and	CC
60025	4357	10	if	if	IN
60025	4357	11	they	-PRON-	PRP
60025	4357	12	seem	seem	VBP
60025	4357	13	likely	likely	JJ
60025	4357	14	to	to	TO
60025	4357	15	break	break	VB
60025	4357	16	,	,	,
60025	4357	17	they	-PRON-	PRP
60025	4357	18	should	should	MD
60025	4357	19	be	be	VB
60025	4357	20	instantly	instantly	RB
60025	4357	21	and	and	CC
60025	4357	22	finally	finally	RB
60025	4357	23	taken	take	VBN
60025	4357	24	from	from	IN
60025	4357	25	the	the	DT
60025	4357	26	fire	fire	NN
60025	4357	27	.	.	.
60025	4358	1	When	when	WRB
60025	4358	2	quite	quite	RB
60025	4358	3	cold	cold	JJ
60025	4358	4	,	,	,
60025	4358	5	put	put	VB
60025	4358	6	them	-PRON-	PRP
60025	4358	7	with	with	IN
60025	4358	8	the	the	DT
60025	4358	9	syrup	syrup	NN
60025	4358	10	into	into	IN
60025	4358	11	tumblers	tumbler	NNS
60025	4358	12	,	,	,
60025	4358	13	or	or	CC
60025	4358	14	into	into	IN
60025	4358	15	white	white	JJ
60025	4358	16	queen's	queen's	NN
60025	4358	17	-	-	HYPH
60025	4358	18	ware	ware	JJ
60025	4358	19	pots	pot	NNS
60025	4358	20	.	.	.
60025	4359	1	If	if	IN
60025	4359	2	intended	intend	VBN
60025	4359	3	to	to	TO
60025	4359	4	keep	keep	VB
60025	4359	5	a	a	DT
60025	4359	6	long	long	JJ
60025	4359	7	time	time	NN
60025	4359	8	it	-PRON-	PRP
60025	4359	9	will	will	MD
60025	4359	10	be	be	VB
60025	4359	11	well	well	JJ
60025	4359	12	to	to	TO
60025	4359	13	put	put	VB
60025	4359	14	at	at	IN
60025	4359	15	the	the	DT
60025	4359	16	top	top	NN
60025	4359	17	a	a	DT
60025	4359	18	layer	layer	NN
60025	4359	19	of	of	IN
60025	4359	20	apple	apple	NN
60025	4359	21	jelly	jelly	NNP
60025	4359	22	.	.	.
60025	4360	1	TO	to	IN
60025	4360	2	PRESERVE	PRESERVE	NNP
60025	4360	3	CHERRIES	CHERRIES	NNP
60025	4360	4	.	.	.
60025	4361	1	Take	take	VB
60025	4361	2	large	large	JJ
60025	4361	3	ripe	ripe	JJ
60025	4361	4	morella	morella	NN
60025	4361	5	cherries	cherry	NNS
60025	4361	6	;	;	:
60025	4361	7	weigh	weigh	VB
60025	4361	8	them	-PRON-	PRP
60025	4361	9	,	,	,
60025	4361	10	and	and	CC
60025	4361	11	to	to	IN
60025	4361	12	each	each	DT
60025	4361	13	pound	pound	NN
60025	4361	14	allow	allow	VB
60025	4361	15	a	a	DT
60025	4361	16	pound	pound	NN
60025	4361	17	of	of	IN
60025	4361	18	loaf	loaf	NN
60025	4361	19	-	-	HYPH
60025	4361	20	sugar	sugar	NN
60025	4361	21	.	.	.
60025	4362	1	Stone	stone	VB
60025	4362	2	the	the	DT
60025	4362	3	cherries	cherry	NNS
60025	4362	4	,	,	,
60025	4362	5	(	(	-LRB-
60025	4362	6	opening	open	VBG
60025	4362	7	them	-PRON-	PRP
60025	4362	8	with	with	IN
60025	4362	9	a	a	DT
60025	4362	10	sharp	sharp	JJ
60025	4362	11	quill	quill	NN
60025	4362	12	,	,	,
60025	4362	13	)	)	-RRB-
60025	4362	14	and	and	CC
60025	4362	15	save	save	VB
60025	4362	16	the	the	DT
60025	4362	17	juice	juice	NN
60025	4362	18	that	that	WDT
60025	4362	19	comes	come	VBZ
60025	4362	20	from	from	IN
60025	4362	21	them	-PRON-	PRP
60025	4362	22	in	in	IN
60025	4362	23	the	the	DT
60025	4362	24	process	process	NN
60025	4362	25	.	.	.
60025	4363	1	As	as	IN
60025	4363	2	you	-PRON-	PRP
60025	4363	3	stone	stone	VBP
60025	4363	4	them	-PRON-	PRP
60025	4363	5	,	,	,
60025	4363	6	throw	throw	VB
60025	4363	7	them	-PRON-	PRP
60025	4363	8	into	into	IN
60025	4363	9	a	a	DT
60025	4363	10	large	large	JJ
60025	4363	11	pan	pan	NN
60025	4363	12	or	or	CC
60025	4363	13	tureen	tureen	NN
60025	4363	14	,	,	,
60025	4363	15	and	and	CC
60025	4363	16	strew	strew	VBD
60025	4363	17	about	about	RB
60025	4363	18	half	half	PDT
60025	4363	19	the	the	DT
60025	4363	20	sugar	sugar	NN
60025	4363	21	over	over	IN
60025	4363	22	them	-PRON-	PRP
60025	4363	23	,	,	,
60025	4363	24	and	and	CC
60025	4363	25	let	let	VB
60025	4363	26	them	-PRON-	PRP
60025	4363	27	lie	lie	VB
60025	4363	28	in	in	IN
60025	4363	29	it	-PRON-	PRP
60025	4363	30	an	an	DT
60025	4363	31	hour	hour	NN
60025	4363	32	or	or	CC
60025	4363	33	two	two	CD
60025	4363	34	after	after	IN
60025	4363	35	they	-PRON-	PRP
60025	4363	36	are	be	VBP
60025	4363	37	all	all	DT
60025	4363	38	stoned	stone	VBN
60025	4363	39	.	.	.
60025	4364	1	Then	then	RB
60025	4364	2	put	put	VB
60025	4364	3	them	-PRON-	PRP
60025	4364	4	into	into	IN
60025	4364	5	a	a	DT
60025	4364	6	preserving	preserving	JJ
60025	4364	7	kettle	kettle	NN
60025	4364	8	with	with	IN
60025	4364	9	the	the	DT
60025	4364	10	remainder	remainder	NN
60025	4364	11	of	of	IN
60025	4364	12	the	the	DT
60025	4364	13	sugar	sugar	NN
60025	4364	14	,	,	,
60025	4364	15	and	and	CC
60025	4364	16	boil	boil	VB
60025	4364	17	and	and	CC
60025	4364	18	skim	skim	VB
60025	4364	19	them	-PRON-	PRP
60025	4364	20	till	till	IN
60025	4364	21	the	the	DT
60025	4364	22	fruit	fruit	NN
60025	4364	23	is	be	VBZ
60025	4364	24	clear	clear	JJ
60025	4364	25	and	and	CC
60025	4364	26	the	the	DT
60025	4364	27	syrup	syrup	NN
60025	4364	28	thick	thick	JJ
60025	4364	29	.	.	.
60025	4365	1	CITRON	CITRON	NNP
60025	4365	2	MELON	MELON	NNP
60025	4365	3	SLICES.--Take	slices.--take	VBP
60025	4365	4	some	some	DT
60025	4365	5	fine	fine	JJ
60025	4365	6	citron	citron	NN
60025	4365	7	melons	melon	NNS
60025	4365	8	;	;	:
60025	4365	9	pare	pare	NN
60025	4365	10	,	,	,
60025	4365	11	core	core	NN
60025	4365	12	,	,	,
60025	4365	13	and	and	CC
60025	4365	14	cut	cut	VBD
60025	4365	15	them	-PRON-	PRP
60025	4365	16	into	into	IN
60025	4365	17	long	long	JJ
60025	4365	18	broad	broad	JJ
60025	4365	19	slices	slice	NNS
60025	4365	20	.	.	.
60025	4366	1	Weigh	weigh	VB
60025	4366	2	them	-PRON-	PRP
60025	4366	3	,	,	,
60025	4366	4	and	and	CC
60025	4366	5	to	to	IN
60025	4366	6	every	every	DT
60025	4366	7	six	six	CD
60025	4366	8	pounds	pound	NNS
60025	4366	9	of	of	IN
60025	4366	10	melon	melon	NN
60025	4366	11	allow	allow	VBP
60025	4366	12	six	six	CD
60025	4366	13	pounds	pound	NNS
60025	4366	14	of	of	IN
60025	4366	15	fine	fine	JJ
60025	4366	16	loaf	loaf	NN
60025	4366	17	-	-	HYPH
60025	4366	18	sugar	sugar	NN
60025	4366	19	;	;	:
60025	4366	20	and	and	CC
60025	4366	21	the	the	DT
60025	4366	22	juice	juice	NN
60025	4366	23	and	and	CC
60025	4366	24	yellow	yellow	JJ
60025	4366	25	rind	rind	NN
60025	4366	26	(	(	-LRB-
60025	4366	27	pared	pare	VBN
60025	4366	28	off	off	RP
60025	4366	29	very	very	RB
60025	4366	30	thin	thin	JJ
60025	4366	31	)	)	-RRB-
60025	4366	32	of	of	IN
60025	4366	33	four	four	CD
60025	4366	34	lemons	lemon	NNS
60025	4366	35	;	;	:
60025	4366	36	also	also	RB
60025	4366	37	,	,	,
60025	4366	38	half	half	PDT
60025	4366	39	a	a	DT
60025	4366	40	pound	pound	NN
60025	4366	41	of	of	IN
60025	4366	42	race	race	NN
60025	4366	43	(	(	-LRB-
60025	4366	44	root	root	NN
60025	4366	45	)	)	-RRB-
60025	4366	46	ginger	ginger	NN
60025	4366	47	.	.	.
60025	4367	1	Put	put	VB
60025	4367	2	the	the	DT
60025	4367	3	slices	slice	NNS
60025	4367	4	of	of	IN
60025	4367	5	melon	melon	NN
60025	4367	6	into	into	IN
60025	4367	7	a	a	DT
60025	4367	8	preserving	preserving	NN
60025	4367	9	-	-	HYPH
60025	4367	10	kettle	kettle	NN
60025	4367	11	;	;	:
60025	4367	12	cover	cover	VB
60025	4367	13	them	-PRON-	PRP
60025	4367	14	with	with	IN
60025	4367	15	strong	strong	JJ
60025	4367	16	alum	alum	NN
60025	4367	17	water	water	NN
60025	4367	18	,	,	,
60025	4367	19	and	and	CC
60025	4367	20	boil	boil	VB
60025	4367	21	them	-PRON-	PRP
60025	4367	22	half	half	PDT
60025	4367	23	an	an	DT
60025	4367	24	hour	hour	NN
60025	4367	25	,	,	,
60025	4367	26	or	or	CC
60025	4367	27	longer	long	RBR
60025	4367	28	,	,	,
60025	4367	29	till	till	IN
60025	4367	30	they	-PRON-	PRP
60025	4367	31	are	be	VBP
60025	4367	32	quite	quite	RB
60025	4367	33	clear	clear	JJ
60025	4367	34	and	and	CC
60025	4367	35	tender	tender	JJ
60025	4367	36	.	.	.
60025	4368	1	Then	then	RB
60025	4368	2	drain	drain	VB
60025	4368	3	them	-PRON-	PRP
60025	4368	4	,	,	,
60025	4368	5	lay	lie	VBD
60025	4368	6	them	-PRON-	PRP
60025	4368	7	in	in	IN
60025	4368	8	a	a	DT
60025	4368	9	broad	broad	JJ
60025	4368	10	vessel	vessel	NN
60025	4368	11	of	of	IN
60025	4368	12	cold	cold	JJ
60025	4368	13	water	water	NN
60025	4368	14	,	,	,
60025	4368	15	cover	cover	VB
60025	4368	16	them	-PRON-	PRP
60025	4368	17	and	and	CC
60025	4368	18	let	let	VB
60025	4368	19	them	-PRON-	PRP
60025	4368	20	stand	stand	VB
60025	4368	21	all	all	DT
60025	4368	22	night	night	NN
60025	4368	23	.	.	.
60025	4369	1	Next	next	JJ
60025	4369	2	morning	morning	NN
60025	4369	3	,	,	,
60025	4369	4	tie	tie	VB
60025	4369	5	up	up	RP
60025	4369	6	the	the	DT
60025	4369	7	race	race	NN
60025	4369	8	ginger	ginger	NN
60025	4369	9	in	in	IN
60025	4369	10	a	a	DT
60025	4369	11	piece	piece	NN
60025	4369	12	of	of	IN
60025	4369	13	thin	thin	JJ
60025	4369	14	muslin	muslin	NN
60025	4369	15	,	,	,
60025	4369	16	and	and	CC
60025	4369	17	boil	boil	VB
60025	4369	18	it	-PRON-	PRP
60025	4369	19	in	in	IN
60025	4369	20	three	three	CD
60025	4369	21	pints	pint	NNS
60025	4369	22	of	of	IN
60025	4369	23	clear	clear	JJ
60025	4369	24	spring	spring	NN
60025	4369	25	or	or	CC
60025	4369	26	pump	pump	VB
60025	4369	27	water	water	NN
60025	4369	28	,	,	,
60025	4369	29	till	till	IN
60025	4369	30	the	the	DT
60025	4369	31	water	water	NN
60025	4369	32	is	be	VBZ
60025	4369	33	highly	highly	RB
60025	4369	34	flavoured	flavour	VBN
60025	4369	35	.	.	.
60025	4370	1	Having	have	VBG
60025	4370	2	broken	break	VBN
60025	4370	3	up	up	RP
60025	4370	4	the	the	DT
60025	4370	5	sugar	sugar	NN
60025	4370	6	,	,	,
60025	4370	7	put	put	VB
60025	4370	8	it	-PRON-	PRP
60025	4370	9	into	into	IN
60025	4370	10	a	a	DT
60025	4370	11	clean	clean	JJ
60025	4370	12	preserving	preserving	NN
60025	4370	13	-	-	HYPH
60025	4370	14	kettle	kettle	NN
60025	4370	15	,	,	,
60025	4370	16	and	and	CC
60025	4370	17	pour	pour	VB
60025	4370	18	the	the	DT
60025	4370	19	ginger	ginger	NN
60025	4370	20	water	water	NN
60025	4370	21	over	over	IN
60025	4370	22	it	-PRON-	PRP
60025	4370	23	.	.	.
60025	4371	1	When	when	WRB
60025	4371	2	the	the	DT
60025	4371	3	sugar	sugar	NN
60025	4371	4	is	be	VBZ
60025	4371	5	all	all	RB
60025	4371	6	melted	melted	JJ
60025	4371	7	,	,	,
60025	4371	8	set	set	VBD
60025	4371	9	it	-PRON-	PRP
60025	4371	10	over	over	IN
60025	4371	11	the	the	DT
60025	4371	12	fire	fire	NN
60025	4371	13	,	,	,
60025	4371	14	add	add	VB
60025	4371	15	the	the	DT
60025	4371	16	lemon	lemon	NN
60025	4371	17	parings	paring	NNS
60025	4371	18	,	,	,
60025	4371	19	and	and	CC
60025	4371	20	boil	boil	NNP
60025	4371	21	and	and	CC
60025	4371	22	skim	skim	VB
60025	4371	23	it	-PRON-	PRP
60025	4371	24	,	,	,
60025	4371	25	till	till	IN
60025	4371	26	no	no	DT
60025	4371	27	more	more	JJR
60025	4371	28	scum	scum	NN
60025	4371	29	rises	rise	NNS
60025	4371	30	.	.	.
60025	4372	1	Then	then	RB
60025	4372	2	take	take	VB
60025	4372	3	out	out	RP
60025	4372	4	the	the	DT
60025	4372	5	lemon	lemon	NN
60025	4372	6	peel	peel	NN
60025	4372	7	,	,	,
60025	4372	8	stir	stir	VB
60025	4372	9	in	in	IN
60025	4372	10	the	the	DT
60025	4372	11	juice	juice	NN
60025	4372	12	,	,	,
60025	4372	13	and	and	CC
60025	4372	14	put	put	VBD
60025	4372	15	in	in	IN
60025	4372	16	the	the	DT
60025	4372	17	citron	citron	NN
60025	4372	18	slices	slice	NNS
60025	4372	19	.	.	.
60025	4373	1	Boil	boil	VB
60025	4373	2	them	-PRON-	PRP
60025	4373	3	in	in	IN
60025	4373	4	the	the	DT
60025	4373	5	syrup	syrup	NN
60025	4373	6	till	till	IN
60025	4373	7	they	-PRON-	PRP
60025	4373	8	are	be	VBP
60025	4373	9	transparent	transparent	JJ
60025	4373	10	and	and	CC
60025	4373	11	soft	soft	JJ
60025	4373	12	,	,	,
60025	4373	13	but	but	CC
60025	4373	14	not	not	RB
60025	4373	15	till	till	IN
60025	4373	16	they	-PRON-	PRP
60025	4373	17	break	break	VBP
60025	4373	18	.	.	.
60025	4374	1	When	when	WRB
60025	4374	2	done	do	VBN
60025	4374	3	,	,	,
60025	4374	4	put	put	VB
60025	4374	5	the	the	DT
60025	4374	6	citron	citron	NN
60025	4374	7	slices	slice	NNS
60025	4374	8	and	and	CC
60025	4374	9	syrup	syrup	VB
60025	4374	10	into	into	IN
60025	4374	11	a	a	DT
60025	4374	12	large	large	JJ
60025	4374	13	tureen	tureen	NN
60025	4374	14	,	,	,
60025	4374	15	set	set	VBD
60025	4374	16	it	-PRON-	PRP
60025	4374	17	in	in	IN
60025	4374	18	a	a	DT
60025	4374	19	dry	dry	JJ
60025	4374	20	,	,	,
60025	4374	21	cool	cool	JJ
60025	4374	22	,	,	,
60025	4374	23	dark	dark	JJ
60025	4374	24	place	place	NN
60025	4374	25	,	,	,
60025	4374	26	and	and	CC
60025	4374	27	leave	leave	VB
60025	4374	28	it	-PRON-	PRP
60025	4374	29	uncovered	uncovered	JJ
60025	4374	30	for	for	IN
60025	4374	31	two	two	CD
60025	4374	32	or	or	CC
60025	4374	33	three	three	CD
60025	4374	34	days	day	NNS
60025	4374	35	.	.	.
60025	4375	1	Then	then	RB
60025	4375	2	put	put	VB
60025	4375	3	the	the	DT
60025	4375	4	slices	slice	NNS
60025	4375	5	carefully	carefully	RB
60025	4375	6	into	into	IN
60025	4375	7	wide	wide	JJ
60025	4375	8	-	-	HYPH
60025	4375	9	mouthed	mouthed	JJ
60025	4375	10	glass	glass	NN
60025	4375	11	jars	jar	NNS
60025	4375	12	,	,	,
60025	4375	13	and	and	CC
60025	4375	14	gently	gently	RB
60025	4375	15	pour	pour	VB
60025	4375	16	in	in	IN
60025	4375	17	the	the	DT
60025	4375	18	syrup	syrup	NN
60025	4375	19	.	.	.
60025	4376	1	Lay	lay	VB
60025	4376	2	inside	inside	IN
60025	4376	3	the	the	DT
60025	4376	4	top	top	NN
60025	4376	5	of	of	IN
60025	4376	6	each	each	DT
60025	4376	7	jar	jar	NN
60025	4376	8	a	a	DT
60025	4376	9	double	double	JJ
60025	4376	10	white	white	JJ
60025	4376	11	tissue	tissue	NN
60025	4376	12	paper	paper	NN
60025	4376	13	cut	cut	VBD
60025	4376	14	exactly	exactly	RB
60025	4376	15	to	to	TO
60025	4376	16	fit	fit	VB
60025	4376	17	,	,	,
60025	4376	18	and	and	CC
60025	4376	19	close	close	VB
60025	4376	20	the	the	DT
60025	4376	21	jars	jar	NNS
60025	4376	22	carefully	carefully	RB
60025	4376	23	with	with	IN
60025	4376	24	corks	cork	NNS
60025	4376	25	and	and	CC
60025	4376	26	cement	cement	NN
60025	4376	27	.	.	.
60025	4377	1	This	this	DT
60025	4377	2	will	will	MD
60025	4377	3	be	be	VB
60025	4377	4	found	find	VBN
60025	4377	5	a	a	DT
60025	4377	6	delicious	delicious	JJ
60025	4377	7	sweetmeat	sweetmeat	NN
60025	4377	8	.	.	.
60025	4378	1	CHERRY	CHERRY	NNP
60025	4378	2	JELLY.--Take	JELLY.--Take	NNP
60025	4378	3	fine	fine	RB
60025	4378	4	juicy	juicy	JJ
60025	4378	5	red	red	JJ
60025	4378	6	cherries	cherry	NNS
60025	4378	7	,	,	,
60025	4378	8	and	and	CC
60025	4378	9	stone	stone	VB
60025	4378	10	them	-PRON-	PRP
60025	4378	11	.	.	.
60025	4379	1	Save	save	VB
60025	4379	2	half	half	PDT
60025	4379	3	the	the	DT
60025	4379	4	stones	stone	NNS
60025	4379	5	,	,	,
60025	4379	6	crack	crack	VB
60025	4379	7	them	-PRON-	PRP
60025	4379	8	,	,	,
60025	4379	9	and	and	CC
60025	4379	10	extract	extract	VB
60025	4379	11	the	the	DT
60025	4379	12	kernels	kernel	NNS
60025	4379	13	.	.	.
60025	4380	1	Put	put	VB
60025	4380	2	the	the	DT
60025	4380	3	cherries	cherry	NNS
60025	4380	4	and	and	CC
60025	4380	5	the	the	DT
60025	4380	6	kernels	kernel	NNS
60025	4380	7	into	into	IN
60025	4380	8	a	a	DT
60025	4380	9	preserving	preserving	JJ
60025	4380	10	kettle	kettle	NN
60025	4380	11	over	over	IN
60025	4380	12	a	a	DT
60025	4380	13	slow	slow	JJ
60025	4380	14	fire	fire	NN
60025	4380	15	,	,	,
60025	4380	16	and	and	CC
60025	4380	17	let	let	VB
60025	4380	18	them	-PRON-	PRP
60025	4380	19	boil	boil	VB
60025	4380	20	gently	gently	RB
60025	4380	21	in	in	IN
60025	4380	22	their	-PRON-	PRP$
60025	4380	23	juice	juice	NN
60025	4380	24	for	for	IN
60025	4380	25	half	half	PDT
60025	4380	26	an	an	DT
60025	4380	27	hour	hour	NN
60025	4380	28	.	.	.
60025	4381	1	Then	then	RB
60025	4381	2	transfer	transfer	VB
60025	4381	3	them	-PRON-	PRP
60025	4381	4	to	to	IN
60025	4381	5	a	a	DT
60025	4381	6	jelly	jelly	JJ
60025	4381	7	-	-	HYPH
60025	4381	8	bag	bag	NN
60025	4381	9	,	,	,
60025	4381	10	and	and	CC
60025	4381	11	squeeze	squeeze	VB
60025	4381	12	out	out	RP
60025	4381	13	the	the	DT
60025	4381	14	juice	juice	NN
60025	4381	15	.	.	.
60025	4382	1	Measure	measure	VB
60025	4382	2	it	-PRON-	PRP
60025	4382	3	,	,	,
60025	4382	4	and	and	CC
60025	4382	5	to	to	IN
60025	4382	6	each	each	DT
60025	4382	7	pint	pint	NN
60025	4382	8	allow	allow	VB
60025	4382	9	a	a	DT
60025	4382	10	pound	pound	NN
60025	4382	11	of	of	IN
60025	4382	12	fine	fine	JJ
60025	4382	13	loaf	loaf	NN
60025	4382	14	-	-	HYPH
60025	4382	15	sugar	sugar	NN
60025	4382	16	.	.	.
60025	4383	1	Dissolve	dissolve	VB
60025	4383	2	the	the	DT
60025	4383	3	sugar	sugar	NN
60025	4383	4	in	in	IN
60025	4383	5	the	the	DT
60025	4383	6	juice	juice	NN
60025	4383	7	,	,	,
60025	4383	8	and	and	CC
60025	4383	9	then	then	RB
60025	4383	10	boil	boil	VB
60025	4383	11	and	and	CC
60025	4383	12	skim	skim	VB
60025	4383	13	it	-PRON-	PRP
60025	4383	14	for	for	IN
60025	4383	15	twenty	twenty	CD
60025	4383	16	or	or	CC
60025	4383	17	thirty	thirty	CD
60025	4383	18	minutes	minute	NNS
60025	4383	19	.	.	.
60025	4384	1	Put	put	VB
60025	4384	2	it	-PRON-	PRP
60025	4384	3	up	up	RP
60025	4384	4	in	in	IN
60025	4384	5	tumblers	tumbler	NNS
60025	4384	6	covered	cover	VBN
60025	4384	7	with	with	IN
60025	4384	8	tissue	tissue	NN
60025	4384	9	paper	paper	NN
60025	4384	10	.	.	.
60025	4385	1	CHERRY	cherry	NN
60025	4385	2	JAM.--To	JAM.--To	NNP
60025	4385	3	each	each	DT
60025	4385	4	pound	pound	NN
60025	4385	5	of	of	IN
60025	4385	6	cherries	cherry	NNS
60025	4385	7	allow	allow	VBP
60025	4385	8	three	three	CD
60025	4385	9	quarters	quarter	NNS
60025	4385	10	of	of	IN
60025	4385	11	a	a	DT
60025	4385	12	pound	pound	NN
60025	4385	13	of	of	IN
60025	4385	14	the	the	DT
60025	4385	15	best	good	JJS
60025	4385	16	white	white	JJ
60025	4385	17	sugar	sugar	NN
60025	4385	18	.	.	.
60025	4386	1	Stone	stone	VB
60025	4386	2	them	-PRON-	PRP
60025	4386	3	,	,	,
60025	4386	4	and	and	CC
60025	4386	5	as	as	IN
60025	4386	6	you	-PRON-	PRP
60025	4386	7	do	do	VBP
60025	4386	8	so	so	RB
60025	4386	9	throw	throw	VB
60025	4386	10	the	the	DT
60025	4386	11	sugar	sugar	NN
60025	4386	12	gradually	gradually	RB
60025	4386	13	into	into	IN
60025	4386	14	the	the	DT
60025	4386	15	pan	pan	NN
60025	4386	16	with	with	IN
60025	4386	17	them	-PRON-	PRP
60025	4386	18	.	.	.
60025	4387	1	Cover	cover	VB
60025	4387	2	them	-PRON-	PRP
60025	4387	3	and	and	CC
60025	4387	4	let	let	VB
60025	4387	5	them	-PRON-	PRP
60025	4387	6	set	set	VB
60025	4387	7	all	all	DT
60025	4387	8	night	night	NN
60025	4387	9	.	.	.
60025	4388	1	Next	next	JJ
60025	4388	2	day	day	NN
60025	4388	3	,	,	,
60025	4388	4	boil	boil	VB
60025	4388	5	them	-PRON-	PRP
60025	4388	6	slowly	slowly	RB
60025	4388	7	till	till	IN
60025	4388	8	the	the	DT
60025	4388	9	cherries	cherry	NNS
60025	4388	10	and	and	CC
60025	4388	11	sugar	sugar	NN
60025	4388	12	form	form	VBP
60025	4388	13	a	a	DT
60025	4388	14	thick	thick	JJ
60025	4388	15	smooth	smooth	JJ
60025	4388	16	mass	mass	NN
60025	4388	17	.	.	.
60025	4389	1	Put	put	VB
60025	4389	2	it	-PRON-	PRP
60025	4389	3	up	up	RP
60025	4389	4	in	in	IN
60025	4389	5	queen's	queen's	NN
60025	4389	6	-	-	HYPH
60025	4389	7	ware	ware	JJ
60025	4389	8	jars	jar	NNS
60025	4389	9	.	.	.
60025	4390	1	TO	to	IN
60025	4390	2	DRY	DRY	NNP
60025	4390	3	CHERRIES.--Choose	cherries.--choose	VB
60025	4390	4	the	the	DT
60025	4390	5	finest	fine	JJS
60025	4390	6	and	and	CC
60025	4390	7	largest	large	JJS
60025	4390	8	red	red	JJ
60025	4390	9	cherries	cherry	NNS
60025	4390	10	for	for	IN
60025	4390	11	this	this	DT
60025	4390	12	purpose	purpose	NN
60025	4390	13	.	.	.
60025	4391	1	Stone	stone	VB
60025	4391	2	them	-PRON-	PRP
60025	4391	3	,	,	,
60025	4391	4	and	and	CC
60025	4391	5	spread	spread	VBD
60025	4391	6	them	-PRON-	PRP
60025	4391	7	on	on	IN
60025	4391	8	large	large	JJ
60025	4391	9	dishes	dish	NNS
60025	4391	10	in	in	IN
60025	4391	11	the	the	DT
60025	4391	12	sun	sun	NN
60025	4391	13	,	,	,
60025	4391	14	till	till	IN
60025	4391	15	they	-PRON-	PRP
60025	4391	16	become	become	VBP
60025	4391	17	quite	quite	RB
60025	4391	18	dry	dry	JJ
60025	4391	19	,	,	,
60025	4391	20	taking	take	VBG
60025	4391	21	them	-PRON-	PRP
60025	4391	22	in	in	RP
60025	4391	23	as	as	RB
60025	4391	24	soon	soon	RB
60025	4391	25	as	as	IN
60025	4391	26	the	the	DT
60025	4391	27	sun	sun	NN
60025	4391	28	is	be	VBZ
60025	4391	29	off	off	RB
60025	4391	30	,	,	,
60025	4391	31	or	or	CC
60025	4391	32	if	if	IN
60025	4391	33	the	the	DT
60025	4391	34	sky	sky	NN
60025	4391	35	becomes	become	VBZ
60025	4391	36	cloudy	cloudy	JJ
60025	4391	37	.	.	.
60025	4392	1	Put	put	VB
60025	4392	2	them	-PRON-	PRP
60025	4392	3	up	up	RP
60025	4392	4	in	in	IN
60025	4392	5	stone	stone	NN
60025	4392	6	jars	jar	NNS
60025	4392	7	,	,	,
60025	4392	8	strewing	strew	VBG
60025	4392	9	among	among	IN
60025	4392	10	them	-PRON-	PRP
60025	4392	11	some	some	DT
60025	4392	12	of	of	IN
60025	4392	13	the	the	DT
60025	4392	14	best	good	JJS
60025	4392	15	brown	brown	JJ
60025	4392	16	sugar	sugar	NN
60025	4392	17	.	.	.
60025	4393	1	The	the	DT
60025	4393	2	common	common	JJ
60025	4393	3	practice	practice	NN
60025	4393	4	of	of	IN
60025	4393	5	drying	drying	NN
60025	4393	6	cherries	cherry	NNS
60025	4393	7	with	with	IN
60025	4393	8	the	the	DT
60025	4393	9	stones	stone	NNS
60025	4393	10	in	in	IN
60025	4393	11	,	,	,
60025	4393	12	(	(	-LRB-
60025	4393	13	to	to	TO
60025	4393	14	save	save	VB
60025	4393	15	trouble	trouble	NN
60025	4393	16	,	,	,
60025	4393	17	)	)	-RRB-
60025	4393	18	renders	render	VBZ
60025	4393	19	them	-PRON-	PRP
60025	4393	20	so	so	RB
60025	4393	21	inconvenient	inconvenient	JJ
60025	4393	22	to	to	TO
60025	4393	23	eat	eat	VB
60025	4393	24	,	,	,
60025	4393	25	that	that	IN
60025	4393	26	they	-PRON-	PRP
60025	4393	27	are	be	VBP
60025	4393	28	of	of	IN
60025	4393	29	little	little	JJ
60025	4393	30	use	use	NN
60025	4393	31	,	,	,
60025	4393	32	when	when	WRB
60025	4393	33	done	do	VBN
60025	4393	34	in	in	IN
60025	4393	35	that	that	DT
60025	4393	36	manner	manner	NN
60025	4393	37	.	.	.
60025	4394	1	With	with	IN
60025	4394	2	the	the	DT
60025	4394	3	stones	stone	NNS
60025	4394	4	extracted	extract	VBN
60025	4394	5	,	,	,
60025	4394	6	dried	dry	VBN
60025	4394	7	cherries	cherry	NNS
60025	4394	8	will	will	MD
60025	4394	9	be	be	VB
60025	4394	10	found	find	VBN
60025	4394	11	very	very	RB
60025	4394	12	good	good	JJ
60025	4394	13	for	for	IN
60025	4394	14	common	common	JJ
60025	4394	15	pies	pie	NNS
60025	4394	16	.	.	.
60025	4395	1	BARBERRY	BARBERRY	NNP
60025	4395	2	JELLY.--Take	JELLY.--Take	NNP
60025	4395	3	ripe	ripe	JJ
60025	4395	4	barberries	barberry	NNS
60025	4395	5	,	,	,
60025	4395	6	and	and	CC
60025	4395	7	having	have	VBG
60025	4395	8	stripped	strip	VBN
60025	4395	9	them	-PRON-	PRP
60025	4395	10	from	from	IN
60025	4395	11	the	the	DT
60025	4395	12	stalks	stalk	NNS
60025	4395	13	,	,	,
60025	4395	14	mash	mash	VB
60025	4395	15	them	-PRON-	PRP
60025	4395	16	,	,	,
60025	4395	17	and	and	CC
60025	4395	18	boil	boil	VB
60025	4395	19	them	-PRON-	PRP
60025	4395	20	in	in	IN
60025	4395	21	their	-PRON-	PRP$
60025	4395	22	juice	juice	NN
60025	4395	23	for	for	IN
60025	4395	24	a	a	DT
60025	4395	25	quarter	quarter	NN
60025	4395	26	of	of	IN
60025	4395	27	an	an	DT
60025	4395	28	hour	hour	NN
60025	4395	29	.	.	.
60025	4396	1	Then	then	RB
60025	4396	2	squeeze	squeeze	VB
60025	4396	3	them	-PRON-	PRP
60025	4396	4	through	through	IN
60025	4396	5	a	a	DT
60025	4396	6	bag	bag	NN
60025	4396	7	;	;	:
60025	4396	8	allow	allow	VB
60025	4396	9	to	to	IN
60025	4396	10	each	each	DT
60025	4396	11	pint	pint	NN
60025	4396	12	of	of	IN
60025	4396	13	juice	juice	NN
60025	4396	14	,	,	,
60025	4396	15	a	a	DT
60025	4396	16	pound	pound	NN
60025	4396	17	of	of	IN
60025	4396	18	loaf	loaf	NN
60025	4396	19	-	-	HYPH
60025	4396	20	sugar	sugar	NN
60025	4396	21	;	;	:
60025	4396	22	and	and	CC
60025	4396	23	having	have	VBG
60025	4396	24	melted	melt	VBN
60025	4396	25	the	the	DT
60025	4396	26	sugar	sugar	NN
60025	4396	27	in	in	IN
60025	4396	28	the	the	DT
60025	4396	29	juice	juice	NN
60025	4396	30	,	,	,
60025	4396	31	boil	boil	VB
60025	4396	32	them	-PRON-	PRP
60025	4396	33	together	together	RB
60025	4396	34	twenty	twenty	CD
60025	4396	35	or	or	CC
60025	4396	36	twenty	twenty	CD
60025	4396	37	-	-	HYPH
60025	4396	38	five	five	CD
60025	4396	39	minutes	minute	NNS
60025	4396	40	,	,	,
60025	4396	41	skimming	skim	VBG
60025	4396	42	carefully	carefully	RB
60025	4396	43	.	.	.
60025	4397	1	Put	put	VB
60025	4397	2	it	-PRON-	PRP
60025	4397	3	up	up	RP
60025	4397	4	in	in	IN
60025	4397	5	tumblers	tumbler	NNS
60025	4397	6	with	with	IN
60025	4397	7	tissue	tissue	NN
60025	4397	8	paper	paper	NN
60025	4397	9	.	.	.
60025	4398	1	FROSTED	frosted	JJ
60025	4398	2	FRUIT.--Take	fruit.--take	VB
60025	4398	3	large	large	JJ
60025	4398	4	ripe	ripe	JJ
60025	4398	5	cherries	cherry	NNS
60025	4398	6	,	,	,
60025	4398	7	plums	plum	NNS
60025	4398	8	,	,	,
60025	4398	9	apricots	apricot	NNS
60025	4398	10	,	,	,
60025	4398	11	or	or	CC
60025	4398	12	grapes	grape	NNS
60025	4398	13	,	,	,
60025	4398	14	and	and	CC
60025	4398	15	cut	cut	VBD
60025	4398	16	off	off	RP
60025	4398	17	half	half	PDT
60025	4398	18	the	the	DT
60025	4398	19	stalk	stalk	NN
60025	4398	20	.	.	.
60025	4399	1	Have	have	VBP
60025	4399	2	ready	ready	JJ
60025	4399	3	in	in	IN
60025	4399	4	one	one	CD
60025	4399	5	dish	dish	NN
60025	4399	6	some	some	DT
60025	4399	7	beaten	beat	VBN
60025	4399	8	white	white	JJ
60025	4399	9	of	of	IN
60025	4399	10	egg	egg	NN
60025	4399	11	,	,	,
60025	4399	12	and	and	CC
60025	4399	13	in	in	IN
60025	4399	14	another	another	DT
60025	4399	15	some	some	DT
60025	4399	16	fine	fine	JJ
60025	4399	17	loaf	loaf	NN
60025	4399	18	-	-	HYPH
60025	4399	19	sugar	sugar	NN
60025	4399	20	,	,	,
60025	4399	21	powdered	powder	VBN
60025	4399	22	and	and	CC
60025	4399	23	sifted	sift	VBN
60025	4399	24	.	.	.
60025	4400	1	Dip	dip	VB
60025	4400	2	the	the	DT
60025	4400	3	fruit	fruit	NN
60025	4400	4	first	first	RB
60025	4400	5	into	into	IN
60025	4400	6	the	the	DT
60025	4400	7	white	white	NN
60025	4400	8	of	of	IN
60025	4400	9	egg	egg	NN
60025	4400	10	,	,	,
60025	4400	11	and	and	CC
60025	4400	12	then	then	RB
60025	4400	13	roll	roll	VB
60025	4400	14	it	-PRON-	PRP
60025	4400	15	one	one	CD
60025	4400	16	by	by	IN
60025	4400	17	one	one	CD
60025	4400	18	in	in	IN
60025	4400	19	the	the	DT
60025	4400	20	powdered	powdered	JJ
60025	4400	21	sugar	sugar	NN
60025	4400	22	.	.	.
60025	4401	1	Lay	lay	VB
60025	4401	2	a	a	DT
60025	4401	3	sheet	sheet	NN
60025	4401	4	of	of	IN
60025	4401	5	white	white	JJ
60025	4401	6	paper	paper	NN
60025	4401	7	on	on	IN
60025	4401	8	the	the	DT
60025	4401	9	bottom	bottom	NN
60025	4401	10	of	of	IN
60025	4401	11	a	a	DT
60025	4401	12	reversed	reversed	JJ
60025	4401	13	sieve	sieve	NN
60025	4401	14	,	,	,
60025	4401	15	set	set	VBD
60025	4401	16	it	-PRON-	PRP
60025	4401	17	on	on	IN
60025	4401	18	a	a	DT
60025	4401	19	stove	stove	NN
60025	4401	20	or	or	CC
60025	4401	21	in	in	IN
60025	4401	22	some	some	DT
60025	4401	23	other	other	JJ
60025	4401	24	warm	warm	JJ
60025	4401	25	place	place	NN
60025	4401	26	,	,	,
60025	4401	27	and	and	CC
60025	4401	28	spread	spread	VBD
60025	4401	29	the	the	DT
60025	4401	30	fruit	fruit	NN
60025	4401	31	on	on	IN
60025	4401	32	the	the	DT
60025	4401	33	paper	paper	NN
60025	4401	34	till	till	IN
60025	4401	35	the	the	DT
60025	4401	36	icing	icing	NN
60025	4401	37	is	be	VBZ
60025	4401	38	hardened	harden	VBN
60025	4401	39	.	.	.
60025	4402	1	PEACH	PEACH	NNP
60025	4402	2	LEATHER.--To	LEATHER.--To	NNP
60025	4402	3	six	six	CD
60025	4402	4	pounds	pound	NNS
60025	4402	5	of	of	IN
60025	4402	6	ripe	ripe	JJ
60025	4402	7	peaches	peach	NNS
60025	4402	8	,	,	,
60025	4402	9	(	(	-LRB-
60025	4402	10	pared	pare	VBN
60025	4402	11	and	and	CC
60025	4402	12	quartered	quartered	JJ
60025	4402	13	,	,	,
60025	4402	14	)	)	-RRB-
60025	4402	15	allow	allow	VB
60025	4402	16	three	three	CD
60025	4402	17	pounds	pound	NNS
60025	4402	18	of	of	IN
60025	4402	19	the	the	DT
60025	4402	20	best	good	JJS
60025	4402	21	brown	brown	JJ
60025	4402	22	sugar	sugar	NN
60025	4402	23	.	.	.
60025	4403	1	Mix	mix	VB
60025	4403	2	them	-PRON-	PRP
60025	4403	3	together	together	RB
60025	4403	4	,	,	,
60025	4403	5	and	and	CC
60025	4403	6	put	put	VBD
60025	4403	7	them	-PRON-	PRP
60025	4403	8	into	into	IN
60025	4403	9	a	a	DT
60025	4403	10	preserving	preserve	VBG
60025	4403	11	kettle	kettle	NN
60025	4403	12	,	,	,
60025	4403	13	with	with	IN
60025	4403	14	barely	barely	RB
60025	4403	15	water	water	NN
60025	4403	16	enough	enough	JJ
60025	4403	17	to	to	TO
60025	4403	18	keep	keep	VB
60025	4403	19	them	-PRON-	PRP
60025	4403	20	from	from	IN
60025	4403	21	burning	burn	VBG
60025	4403	22	.	.	.
60025	4404	1	Pound	pound	NN
60025	4404	2	and	and	CC
60025	4404	3	mash	mash	VB
60025	4404	4	them	-PRON-	PRP
60025	4404	5	a	a	DT
60025	4404	6	while	while	NN
60025	4404	7	with	with	IN
60025	4404	8	a	a	DT
60025	4404	9	wooden	wooden	JJ
60025	4404	10	beetle	beetle	NN
60025	4404	11	.	.	.
60025	4405	1	Then	then	RB
60025	4405	2	boil	boil	VB
60025	4405	3	and	and	CC
60025	4405	4	skim	skim	VB
60025	4405	5	them	-PRON-	PRP
60025	4405	6	for	for	IN
60025	4405	7	three	three	CD
60025	4405	8	hours	hour	NNS
60025	4405	9	or	or	CC
60025	4405	10	more	more	JJR
60025	4405	11	,	,	,
60025	4405	12	stirring	stir	VBG
60025	4405	13	them	-PRON-	PRP
60025	4405	14	nearly	nearly	RB
60025	4405	15	all	all	PDT
60025	4405	16	the	the	DT
60025	4405	17	time	time	NN
60025	4405	18	.	.	.
60025	4406	1	When	when	WRB
60025	4406	2	done	do	VBN
60025	4406	3	,	,	,
60025	4406	4	spread	spread	VB
60025	4406	5	them	-PRON-	PRP
60025	4406	6	thinly	thinly	RB
60025	4406	7	on	on	IN
60025	4406	8	large	large	JJ
60025	4406	9	dishes	dish	NNS
60025	4406	10	,	,	,
60025	4406	11	and	and	CC
60025	4406	12	set	set	VBD
60025	4406	13	them	-PRON-	PRP
60025	4406	14	in	in	IN
60025	4406	15	the	the	DT
60025	4406	16	sun	sun	NN
60025	4406	17	for	for	IN
60025	4406	18	three	three	CD
60025	4406	19	or	or	CC
60025	4406	20	four	four	CD
60025	4406	21	days	day	NNS
60025	4406	22	.	.	.
60025	4407	1	Finish	finish	VB
60025	4407	2	the	the	DT
60025	4407	3	drying	drying	NN
60025	4407	4	by	by	IN
60025	4407	5	loosening	loosen	VBG
60025	4407	6	the	the	DT
60025	4407	7	peach	peach	JJ
60025	4407	8	leather	leather	NN
60025	4407	9	on	on	IN
60025	4407	10	the	the	DT
60025	4407	11	dishes	dish	NNS
60025	4407	12	,	,	,
60025	4407	13	and	and	CC
60025	4407	14	setting	set	VBG
60025	4407	15	them	-PRON-	PRP
60025	4407	16	in	in	IN
60025	4407	17	the	the	DT
60025	4407	18	oven	oven	NN
60025	4407	19	after	after	IN
60025	4407	20	the	the	DT
60025	4407	21	bread	bread	NN
60025	4407	22	is	be	VBZ
60025	4407	23	taken	take	VBN
60025	4407	24	out	out	RP
60025	4407	25	,	,	,
60025	4407	26	letting	let	VBG
60025	4407	27	them	-PRON-	PRP
60025	4407	28	remain	remain	VB
60025	4407	29	till	till	IN
60025	4407	30	the	the	DT
60025	4407	31	oven	oven	NN
60025	4407	32	is	be	VBZ
60025	4407	33	cold	cold	JJ
60025	4407	34	.	.	.
60025	4408	1	Roll	roll	VB
60025	4408	2	up	up	RP
60025	4408	3	the	the	DT
60025	4408	4	peach	peach	JJ
60025	4408	5	leather	leather	NN
60025	4408	6	and	and	CC
60025	4408	7	put	put	VB
60025	4408	8	it	-PRON-	PRP
60025	4408	9	away	away	RB
60025	4408	10	in	in	IN
60025	4408	11	a	a	DT
60025	4408	12	box	box	NN
60025	4408	13	.	.	.
60025	4409	1	Apple	apple	NN
60025	4409	2	leather	leather	NN
60025	4409	3	may	may	MD
60025	4409	4	be	be	VB
60025	4409	5	made	make	VBN
60025	4409	6	in	in	IN
60025	4409	7	the	the	DT
60025	4409	8	same	same	JJ
60025	4409	9	manner	manner	NN
60025	4409	10	.	.	.
60025	4410	1	RHUBARB	RHUBARB	NNP
60025	4410	2	JAM,--Peel	jam,--peel	XX
60025	4410	3	the	the	DT
60025	4410	4	rhubarb	rhubarb	NN
60025	4410	5	stalks	stalk	NNS
60025	4410	6	and	and	CC
60025	4410	7	cut	cut	VBD
60025	4410	8	them	-PRON-	PRP
60025	4410	9	into	into	IN
60025	4410	10	small	small	JJ
60025	4410	11	square	square	JJ
60025	4410	12	pieces	piece	NNS
60025	4410	13	.	.	.
60025	4411	1	Then	then	RB
60025	4411	2	weigh	weigh	VB
60025	4411	3	them	-PRON-	PRP
60025	4411	4	,	,	,
60025	4411	5	and	and	CC
60025	4411	6	to	to	IN
60025	4411	7	each	each	DT
60025	4411	8	pound	pound	NN
60025	4411	9	allow	allow	VB
60025	4411	10	three	three	CD
60025	4411	11	quarters	quarter	NNS
60025	4411	12	of	of	IN
60025	4411	13	a	a	DT
60025	4411	14	pound	pound	NN
60025	4411	15	of	of	IN
60025	4411	16	powdered	powdered	JJ
60025	4411	17	loaf	loaf	NN
60025	4411	18	-	-	HYPH
60025	4411	19	sugar	sugar	NN
60025	4411	20	.	.	.
60025	4412	1	Put	put	VB
60025	4412	2	the	the	DT
60025	4412	3	sugar	sugar	NN
60025	4412	4	and	and	CC
60025	4412	5	the	the	DT
60025	4412	6	rhubarb	rhubarb	NN
60025	4412	7	into	into	IN
60025	4412	8	a	a	DT
60025	4412	9	large	large	JJ
60025	4412	10	,	,	,
60025	4412	11	deep	deep	JJ
60025	4412	12	,	,	,
60025	4412	13	white	white	JJ
60025	4412	14	pan	pan	NN
60025	4412	15	,	,	,
60025	4412	16	in	in	IN
60025	4412	17	alternate	alternate	JJ
60025	4412	18	layers	layer	NNS
60025	4412	19	,	,	,
60025	4412	20	the	the	DT
60025	4412	21	top	top	JJ
60025	4412	22	layer	layer	NN
60025	4412	23	to	to	TO
60025	4412	24	be	be	VB
60025	4412	25	of	of	IN
60025	4412	26	sugar	sugar	NN
60025	4412	27	--	--	:
60025	4412	28	cover	cover	VB
60025	4412	29	it	-PRON-	PRP
60025	4412	30	,	,	,
60025	4412	31	and	and	CC
60025	4412	32	let	let	VB
60025	4412	33	it	-PRON-	PRP
60025	4412	34	stand	stand	VB
60025	4412	35	all	all	DT
60025	4412	36	night	night	NN
60025	4412	37	.	.	.
60025	4413	1	In	in	IN
60025	4413	2	the	the	DT
60025	4413	3	morning	morning	NN
60025	4413	4	,	,	,
60025	4413	5	put	put	VBD
60025	4413	6	it	-PRON-	PRP
60025	4413	7	into	into	IN
60025	4413	8	a	a	DT
60025	4413	9	preserving	preserve	VBG
60025	4413	10	kettle	kettle	NN
60025	4413	11	,	,	,
60025	4413	12	and	and	CC
60025	4413	13	boil	boil	VB
60025	4413	14	it	-PRON-	PRP
60025	4413	15	slowly	slowly	RB
60025	4413	16	till	till	IN
60025	4413	17	the	the	DT
60025	4413	18	whole	whole	NN
60025	4413	19	is	be	VBZ
60025	4413	20	dissolved	dissolve	VBN
60025	4413	21	into	into	IN
60025	4413	22	a	a	DT
60025	4413	23	thick	thick	JJ
60025	4413	24	mass	mass	NN
60025	4413	25	,	,	,
60025	4413	26	stirring	stir	VBG
60025	4413	27	it	-PRON-	PRP
60025	4413	28	frequently	frequently	RB
60025	4413	29	,	,	,
60025	4413	30	and	and	CC
60025	4413	31	skimming	skim	VBG
60025	4413	32	it	-PRON-	PRP
60025	4413	33	before	before	IN
60025	4413	34	every	every	DT
60025	4413	35	stirring	stirring	NN
60025	4413	36	.	.	.
60025	4414	1	Put	put	VB
60025	4414	2	it	-PRON-	PRP
60025	4414	3	warm	warm	JJ
60025	4414	4	into	into	IN
60025	4414	5	glass	glass	NN
60025	4414	6	jars	jar	NNS
60025	4414	7	,	,	,
60025	4414	8	and	and	CC
60025	4414	9	tie	tie	VB
60025	4414	10	it	-PRON-	PRP
60025	4414	11	up	up	RP
60025	4414	12	with	with	IN
60025	4414	13	brandy	brandy	NN
60025	4414	14	paper	paper	NN
60025	4414	15	.	.	.
60025	4415	1	PASTRY	PASTRY	NNP
60025	4415	2	,	,	,
60025	4415	3	PUDDINGS	PUDDINGS	NNP
60025	4415	4	,	,	,
60025	4415	5	ETC	ETC	NNP
60025	4415	6	.	.	.
60025	4416	1	THE	the	DT
60025	4416	2	BEST	BEST	NNP
60025	4416	3	PLAIN	PLAIN	NNP
60025	4416	4	PASTE	PASTE	NNP
60025	4416	5	.	.	.
60025	4417	1	All	all	DT
60025	4417	2	paste	paste	NN
60025	4417	3	should	should	MD
60025	4417	4	be	be	VB
60025	4417	5	made	make	VBN
60025	4417	6	in	in	IN
60025	4417	7	a	a	DT
60025	4417	8	very	very	RB
60025	4417	9	cool	cool	JJ
60025	4417	10	place	place	NN
60025	4417	11	,	,	,
60025	4417	12	as	as	IN
60025	4417	13	heat	heat	NN
60025	4417	14	renders	render	VBZ
60025	4417	15	it	-PRON-	PRP
60025	4417	16	heavy	heavy	JJ
60025	4417	17	.	.	.
60025	4418	1	It	-PRON-	PRP
60025	4418	2	is	be	VBZ
60025	4418	3	far	far	RB
60025	4418	4	more	more	RBR
60025	4418	5	difficult	difficult	JJ
60025	4418	6	to	to	TO
60025	4418	7	get	get	VB
60025	4418	8	it	-PRON-	PRP
60025	4418	9	light	light	JJ
60025	4418	10	in	in	IN
60025	4418	11	summer	summer	NN
60025	4418	12	than	than	IN
60025	4418	13	in	in	IN
60025	4418	14	winter	winter	NN
60025	4418	15	.	.	.
60025	4419	1	A	a	DT
60025	4419	2	marble	marble	NN
60025	4419	3	slab	slab	NN
60025	4419	4	is	be	VBZ
60025	4419	5	much	much	RB
60025	4419	6	better	well	JJR
60025	4419	7	to	to	TO
60025	4419	8	roll	roll	VB
60025	4419	9	it	-PRON-	PRP
60025	4419	10	on	on	RP
60025	4419	11	than	than	IN
60025	4419	12	a	a	DT
60025	4419	13	paste	paste	NN
60025	4419	14	-	-	HYPH
60025	4419	15	board	board	NN
60025	4419	16	.	.	.
60025	4420	1	It	-PRON-	PRP
60025	4420	2	will	will	MD
60025	4420	3	be	be	VB
60025	4420	4	improved	improve	VBN
60025	4420	5	in	in	IN
60025	4420	6	lightness	lightness	NN
60025	4420	7	by	by	IN
60025	4420	8	washing	wash	VBG
60025	4420	9	the	the	DT
60025	4420	10	butter	butter	NN
60025	4420	11	in	in	IN
60025	4420	12	very	very	RB
60025	4420	13	cold	cold	JJ
60025	4420	14	water	water	NN
60025	4420	15	,	,	,
60025	4420	16	and	and	CC
60025	4420	17	squeezing	squeeze	VBG
60025	4420	18	and	and	CC
60025	4420	19	pressing	press	VBG
60025	4420	20	out	out	RP
60025	4420	21	all	all	PDT
60025	4420	22	the	the	DT
60025	4420	23	salt	salt	NN
60025	4420	24	,	,	,
60025	4420	25	as	as	IN
60025	4420	26	salt	salt	NN
60025	4420	27	is	be	VBZ
60025	4420	28	injurious	injurious	JJ
60025	4420	29	to	to	TO
60025	4420	30	paste	paste	VB
60025	4420	31	.	.	.
60025	4421	1	In	in	IN
60025	4421	2	New	New	NNP
60025	4421	3	York	York	NNP
60025	4421	4	and	and	CC
60025	4421	5	in	in	IN
60025	4421	6	the	the	DT
60025	4421	7	Eastern	eastern	JJ
60025	4421	8	states	state	NNS
60025	4421	9	,	,	,
60025	4421	10	it	-PRON-	PRP
60025	4421	11	is	be	VBZ
60025	4421	12	customary	customary	JJ
60025	4421	13	,	,	,
60025	4421	14	in	in	IN
60025	4421	15	the	the	DT
60025	4421	16	dairies	dairy	NNS
60025	4421	17	,	,	,
60025	4421	18	to	to	TO
60025	4421	19	put	put	VB
60025	4421	20	more	more	JJR
60025	4421	21	salt	salt	NN
60025	4421	22	in	in	IN
60025	4421	23	what	what	WP
60025	4421	24	is	be	VBZ
60025	4421	25	called	call	VBN
60025	4421	26	fresh	fresh	JJ
60025	4421	27	butter	butter	NN
60025	4421	28	,	,	,
60025	4421	29	than	than	IN
60025	4421	30	in	in	IN
60025	4421	31	New	New	NNP
60025	4421	32	Jersey	Jersey	NNP
60025	4421	33	,	,	,
60025	4421	34	Pennsylvania	Pennsylvania	NNP
60025	4421	35	,	,	,
60025	4421	36	and	and	CC
60025	4421	37	Delaware	Delaware	NNP
60025	4421	38	.	.	.
60025	4422	1	This	this	DT
60025	4422	2	butter	butter	NN
60025	4422	3	,	,	,
60025	4422	4	therefore	therefore	RB
60025	4422	5	,	,	,
60025	4422	6	should	should	MD
60025	4422	7	always	always	RB
60025	4422	8	undergo	undergo	VB
60025	4422	9	the	the	DT
60025	4422	10	process	process	NN
60025	4422	11	of	of	IN
60025	4422	12	washing	wash	VBG
60025	4422	13	and	and	CC
60025	4422	14	squeezing	squeeze	VBG
60025	4422	15	before	before	IN
60025	4422	16	it	-PRON-	PRP
60025	4422	17	is	be	VBZ
60025	4422	18	used	use	VBN
60025	4422	19	for	for	IN
60025	4422	20	pastry	pastry	NN
60025	4422	21	or	or	CC
60025	4422	22	cakes	cake	NNS
60025	4422	23	.	.	.
60025	4423	1	None	none	NN
60025	4423	2	but	but	CC
60025	4423	3	the	the	DT
60025	4423	4	very	very	RB
60025	4423	5	best	good	JJS
60025	4423	6	butter	butter	NN
60025	4423	7	should	should	MD
60025	4423	8	be	be	VB
60025	4423	9	taken	take	VBN
60025	4423	10	for	for	IN
60025	4423	11	those	those	DT
60025	4423	12	purposes	purpose	NNS
60025	4423	13	;	;	:
60025	4423	14	as	as	IN
60025	4423	15	any	any	DT
60025	4423	16	unpleasant	unpleasant	JJ
60025	4423	17	taste	taste	NN
60025	4423	18	is	be	VBZ
60025	4423	19	always	always	RB
60025	4423	20	increased	increase	VBN
60025	4423	21	by	by	IN
60025	4423	22	baking	baking	NN
60025	4423	23	.	.	.
60025	4424	1	Potted	potted	JJ
60025	4424	2	butter	butter	NN
60025	4424	3	never	never	RB
60025	4424	4	makes	make	VBZ
60025	4424	5	good	good	JJ
60025	4424	6	paste	paste	NN
60025	4424	7	.	.	.
60025	4425	1	As	as	IN
60025	4425	2	pastry	pastry	NN
60025	4425	3	is	be	VBZ
60025	4425	4	by	by	IN
60025	4425	5	no	no	DT
60025	4425	6	means	means	NN
60025	4425	7	an	an	DT
60025	4425	8	article	article	NN
60025	4425	9	of	of	IN
60025	4425	10	absolute	absolute	JJ
60025	4425	11	necessity	necessity	NN
60025	4425	12	,	,	,
60025	4425	13	it	-PRON-	PRP
60025	4425	14	is	be	VBZ
60025	4425	15	better	well	JJR
60025	4425	16	not	not	RB
60025	4425	17	to	to	TO
60025	4425	18	have	have	VB
60025	4425	19	it	-PRON-	PRP
60025	4425	20	at	at	RB
60025	4425	21	all	all	RB
60025	4425	22	,	,	,
60025	4425	23	than	than	IN
60025	4425	24	to	to	TO
60025	4425	25	make	make	VB
60025	4425	26	it	-PRON-	PRP
60025	4425	27	badly	badly	RB
60025	4425	28	,	,	,
60025	4425	29	and	and	CC
60025	4425	30	of	of	IN
60025	4425	31	inferior	inferior	JJ
60025	4425	32	ingredients	ingredient	NNS
60025	4425	33	;	;	:
60025	4425	34	few	few	JJ
60025	4425	35	things	thing	NNS
60025	4425	36	being	be	VBG
60025	4425	37	more	more	RBR
60025	4425	38	unwholesome	unwholesome	JJ
60025	4425	39	than	than	IN
60025	4425	40	hard	hard	JJ
60025	4425	41	,	,	,
60025	4425	42	heavy	heavy	JJ
60025	4425	43	dough	dough	NN
60025	4425	44	.	.	.
60025	4426	1	The	the	DT
60025	4426	2	flour	flour	NN
60025	4426	3	for	for	IN
60025	4426	4	paste	paste	NN
60025	4426	5	should	should	MD
60025	4426	6	always	always	RB
60025	4426	7	be	be	VB
60025	4426	8	superfine	superfine	JJ
60025	4426	9	.	.	.
60025	4427	1	You	-PRON-	PRP
60025	4427	2	may	may	MD
60025	4427	3	bake	bake	VB
60025	4427	4	paste	paste	NN
60025	4427	5	in	in	IN
60025	4427	6	deep	deep	JJ
60025	4427	7	dishes	dish	NNS
60025	4427	8	or	or	CC
60025	4427	9	in	in	IN
60025	4427	10	soup	soup	NN
60025	4427	11	plates	plate	NNS
60025	4427	12	.	.	.
60025	4428	1	For	for	IN
60025	4428	2	shells	shell	NNS
60025	4428	3	that	that	WDT
60025	4428	4	are	be	VBP
60025	4428	5	to	to	TO
60025	4428	6	be	be	VB
60025	4428	7	baked	bake	VBN
60025	4428	8	empty	empty	JJ
60025	4428	9	,	,	,
60025	4428	10	and	and	CC
60025	4428	11	afterwards	afterwards	RB
60025	4428	12	filled	fill	VBN
60025	4428	13	with	with	IN
60025	4428	14	stewed	stew	VBN
60025	4428	15	fruit	fruit	NN
60025	4428	16	or	or	CC
60025	4428	17	sweetmeats	sweetmeat	NNS
60025	4428	18	,	,	,
60025	4428	19	deep	deep	JJ
60025	4428	20	plates	plate	NNS
60025	4428	21	of	of	IN
60025	4428	22	block	block	NN
60025	4428	23	tin	tin	NN
60025	4428	24	with	with	IN
60025	4428	25	broad	broad	JJ
60025	4428	26	edges	edge	NNS
60025	4428	27	are	be	VBP
60025	4428	28	best	good	JJS
60025	4428	29	.	.	.
60025	4429	1	If	if	IN
60025	4429	2	you	-PRON-	PRP
60025	4429	3	use	use	VBP
60025	4429	4	patty	patty	NNP
60025	4429	5	-	-	HYPH
60025	4429	6	pans	pan	NNS
60025	4429	7	,	,	,
60025	4429	8	the	the	DT
60025	4429	9	more	more	RBR
60025	4429	10	flat	flat	JJ
60025	4429	11	they	-PRON-	PRP
60025	4429	12	are	be	VBP
60025	4429	13	the	the	DT
60025	4429	14	better	well	JJR
60025	4429	15	.	.	.
60025	4430	1	Paste	Paste	NNP
60025	4430	2	always	always	RB
60025	4430	3	rises	rise	VBZ
60025	4430	4	higher	higher	RBR
60025	4430	5	and	and	CC
60025	4430	6	is	be	VBZ
60025	4430	7	more	more	RBR
60025	4430	8	perfectly	perfectly	RB
60025	4430	9	light	light	JJ
60025	4430	10	and	and	CC
60025	4430	11	flaky	flaky	JJ
60025	4430	12	,	,	,
60025	4430	13	when	when	WRB
60025	4430	14	unconfined	unconfined	JJ
60025	4430	15	at	at	IN
60025	4430	16	the	the	DT
60025	4430	17	sides	side	NNS
60025	4430	18	while	while	IN
60025	4430	19	baking	bake	VBG
60025	4430	20	.	.	.
60025	4431	1	That	that	IN
60025	4431	2	it	-PRON-	PRP
60025	4431	3	may	may	MD
60025	4431	4	be	be	VB
60025	4431	5	easily	easily	RB
60025	4431	6	taken	take	VBN
60025	4431	7	out	out	RP
60025	4431	8	,	,	,
60025	4431	9	the	the	DT
60025	4431	10	dishes	dish	NNS
60025	4431	11	or	or	CC
60025	4431	12	tins	tin	NNS
60025	4431	13	should	should	MD
60025	4431	14	be	be	VB
60025	4431	15	well	well	RB
60025	4431	16	buttered	butter	VBN
60025	4431	17	.	.	.
60025	4432	1	To	to	TO
60025	4432	2	make	make	VB
60025	4432	3	a	a	DT
60025	4432	4	nice	nice	JJ
60025	4432	5	plain	plain	JJ
60025	4432	6	paste,--sift	paste,--sift	NN
60025	4432	7	three	three	CD
60025	4432	8	pints	pint	NNS
60025	4432	9	of	of	IN
60025	4432	10	superfine	superfine	JJ
60025	4432	11	flour	flour	NN
60025	4432	12	,	,	,
60025	4432	13	by	by	IN
60025	4432	14	rubbing	rub	VBG
60025	4432	15	it	-PRON-	PRP
60025	4432	16	through	through	IN
60025	4432	17	a	a	DT
60025	4432	18	sieve	sieve	NN
60025	4432	19	into	into	IN
60025	4432	20	a	a	DT
60025	4432	21	deep	deep	JJ
60025	4432	22	pan	pan	NN
60025	4432	23	.	.	.
60025	4433	1	Divide	divide	VB
60025	4433	2	a	a	DT
60025	4433	3	pound	pound	NN
60025	4433	4	of	of	IN
60025	4433	5	fresh	fresh	JJ
60025	4433	6	butter	butter	NN
60025	4433	7	into	into	IN
60025	4433	8	four	four	CD
60025	4433	9	quarters	quarter	NNS
60025	4433	10	.	.	.
60025	4434	1	Cut	cut	VB
60025	4434	2	up	up	RP
60025	4434	3	one	one	CD
60025	4434	4	quarter	quarter	NN
60025	4434	5	into	into	IN
60025	4434	6	the	the	DT
60025	4434	7	flour	flour	NN
60025	4434	8	,	,	,
60025	4434	9	and	and	CC
60025	4434	10	rub	rub	VB
60025	4434	11	it	-PRON-	PRP
60025	4434	12	fine	fine	JJ
60025	4434	13	with	with	IN
60025	4434	14	your	-PRON-	PRP$
60025	4434	15	hands	hand	NNS
60025	4434	16	.	.	.
60025	4435	1	Mix	mix	VB
60025	4435	2	in	in	RB
60025	4435	3	,	,	,
60025	4435	4	gradually	gradually	RB
60025	4435	5	,	,	,
60025	4435	6	as	as	IN
60025	4435	7	much	much	JJ
60025	4435	8	cold	cold	JJ
60025	4435	9	water	water	NN
60025	4435	10	as	as	IN
60025	4435	11	will	will	MD
60025	4435	12	make	make	VB
60025	4435	13	a	a	DT
60025	4435	14	tolerably	tolerably	RB
60025	4435	15	stiff	stiff	JJ
60025	4435	16	dough	dough	NN
60025	4435	17	,	,	,
60025	4435	18	and	and	CC
60025	4435	19	then	then	RB
60025	4435	20	knead	knead	VB
60025	4435	21	it	-PRON-	PRP
60025	4435	22	slightly	slightly	RB
60025	4435	23	.	.	.
60025	4436	1	Use	use	VB
60025	4436	2	as	as	IN
60025	4436	3	little	little	JJ
60025	4436	4	water	water	NN
60025	4436	5	as	as	IN
60025	4436	6	possible	possible	JJ
60025	4436	7	or	or	CC
60025	4436	8	the	the	DT
60025	4436	9	paste	paste	NN
60025	4436	10	will	will	MD
60025	4436	11	be	be	VB
60025	4436	12	tough	tough	JJ
60025	4436	13	.	.	.
60025	4437	1	Sprinkle	sprinkle	VB
60025	4437	2	a	a	DT
60025	4437	3	little	little	JJ
60025	4437	4	flour	flour	NN
60025	4437	5	on	on	IN
60025	4437	6	your	-PRON-	PRP$
60025	4437	7	paste	paste	NN
60025	4437	8	-	-	HYPH
60025	4437	9	board	board	NN
60025	4437	10	,	,	,
60025	4437	11	lay	lie	VBD
60025	4437	12	the	the	DT
60025	4437	13	lump	lump	NN
60025	4437	14	of	of	IN
60025	4437	15	dough	dough	NN
60025	4437	16	upon	upon	IN
60025	4437	17	it	-PRON-	PRP
60025	4437	18	,	,	,
60025	4437	19	and	and	CC
60025	4437	20	knead	knead	VB
60025	4437	21	it	-PRON-	PRP
60025	4437	22	a	a	DT
60025	4437	23	very	very	RB
60025	4437	24	short	short	JJ
60025	4437	25	time	time	NN
60025	4437	26	.	.	.
60025	4438	1	Flour	flour	NN
60025	4438	2	it	-PRON-	PRP
60025	4438	3	,	,	,
60025	4438	4	and	and	CC
60025	4438	5	roll	roll	VB
60025	4438	6	it	-PRON-	PRP
60025	4438	7	out	out	RP
60025	4438	8	into	into	IN
60025	4438	9	a	a	DT
60025	4438	10	very	very	RB
60025	4438	11	thin	thin	JJ
60025	4438	12	sheet	sheet	NN
60025	4438	13	,	,	,
60025	4438	14	always	always	RB
60025	4438	15	rolling	roll	VBG
60025	4438	16	from	from	IN
60025	4438	17	you	-PRON-	PRP
60025	4438	18	.	.	.
60025	4439	1	Flour	flour	NN
60025	4439	2	your	-PRON-	PRP$
60025	4439	3	rolling	rolling	NN
60025	4439	4	-	-	HYPH
60025	4439	5	pin	pin	NN
60025	4439	6	to	to	TO
60025	4439	7	prevent	prevent	VB
60025	4439	8	its	-PRON-	PRP$
60025	4439	9	sticking	sticking	NN
60025	4439	10	.	.	.
60025	4440	1	Take	take	VB
60025	4440	2	a	a	DT
60025	4440	3	second	second	JJ
60025	4440	4	quarter	quarter	NN
60025	4440	5	of	of	IN
60025	4440	6	the	the	DT
60025	4440	7	butter	butter	NN
60025	4440	8	,	,	,
60025	4440	9	and	and	CC
60025	4440	10	with	with	IN
60025	4440	11	your	-PRON-	PRP$
60025	4440	12	thumb	thumb	NN
60025	4440	13	,	,	,
60025	4440	14	spread	spread	VB
60025	4440	15	it	-PRON-	PRP
60025	4440	16	all	all	RB
60025	4440	17	over	over	IN
60025	4440	18	the	the	DT
60025	4440	19	sheet	sheet	NN
60025	4440	20	of	of	IN
60025	4440	21	paste	paste	NN
60025	4440	22	.	.	.
60025	4441	1	If	if	IN
60025	4441	2	your	-PRON-	PRP$
60025	4441	3	hand	hand	NN
60025	4441	4	is	be	VBZ
60025	4441	5	warm	warm	JJ
60025	4441	6	,	,	,
60025	4441	7	use	use	VB
60025	4441	8	a	a	DT
60025	4441	9	knife	knife	NN
60025	4441	10	instead	instead	RB
60025	4441	11	of	of	IN
60025	4441	12	your	-PRON-	PRP$
60025	4441	13	thumb	thumb	NN
60025	4441	14	;	;	:
60025	4441	15	for	for	IN
60025	4441	16	if	if	IN
60025	4441	17	the	the	DT
60025	4441	18	butter	butter	NN
60025	4441	19	oils	oil	NNS
60025	4441	20	,	,	,
60025	4441	21	the	the	DT
60025	4441	22	paste	paste	NN
60025	4441	23	will	will	MD
60025	4441	24	be	be	VB
60025	4441	25	heavy	heavy	JJ
60025	4441	26	.	.	.
60025	4442	1	When	when	WRB
60025	4442	2	you	-PRON-	PRP
60025	4442	3	have	have	VBP
60025	4442	4	put	put	VBN
60025	4442	5	on	on	IN
60025	4442	6	the	the	DT
60025	4442	7	layer	layer	NN
60025	4442	8	of	of	IN
60025	4442	9	butter	butter	NN
60025	4442	10	,	,	,
60025	4442	11	sprinkle	sprinkle	VB
60025	4442	12	it	-PRON-	PRP
60025	4442	13	with	with	IN
60025	4442	14	a	a	DT
60025	4442	15	very	very	RB
60025	4442	16	little	little	JJ
60025	4442	17	flour	flour	NN
60025	4442	18	,	,	,
60025	4442	19	and	and	CC
60025	4442	20	with	with	IN
60025	4442	21	your	-PRON-	PRP$
60025	4442	22	hands	hand	NNS
60025	4442	23	roll	roll	VB
60025	4442	24	up	up	RP
60025	4442	25	the	the	DT
60025	4442	26	paste	paste	NN
60025	4442	27	as	as	IN
60025	4442	28	you	-PRON-	PRP
60025	4442	29	would	would	MD
60025	4442	30	a	a	DT
60025	4442	31	sheet	sheet	NN
60025	4442	32	of	of	IN
60025	4442	33	paper	paper	NN
60025	4442	34	.	.	.
60025	4443	1	Then	then	RB
60025	4443	2	flatten	flatten	VB
60025	4443	3	it	-PRON-	PRP
60025	4443	4	with	with	IN
60025	4443	5	a	a	DT
60025	4443	6	rolling	rolling	NN
60025	4443	7	-	-	HYPH
60025	4443	8	pin	pin	NN
60025	4443	9	,	,	,
60025	4443	10	and	and	CC
60025	4443	11	roll	roll	VB
60025	4443	12	it	-PRON-	PRP
60025	4443	13	out	out	RP
60025	4443	14	a	a	DT
60025	4443	15	second	second	JJ
60025	4443	16	time	time	NN
60025	4443	17	into	into	IN
60025	4443	18	a	a	DT
60025	4443	19	thin	thin	JJ
60025	4443	20	sheet	sheet	NN
60025	4443	21	.	.	.
60025	4444	1	Cover	cover	VB
60025	4444	2	it	-PRON-	PRP
60025	4444	3	with	with	IN
60025	4444	4	another	another	DT
60025	4444	5	layer	layer	NN
60025	4444	6	of	of	IN
60025	4444	7	butter	butter	NN
60025	4444	8	,	,	,
60025	4444	9	as	as	IN
60025	4444	10	before	before	RB
60025	4444	11	,	,	,
60025	4444	12	and	and	CC
60025	4444	13	again	again	RB
60025	4444	14	roll	roll	VB
60025	4444	15	it	-PRON-	PRP
60025	4444	16	up	up	RP
60025	4444	17	into	into	IN
60025	4444	18	a	a	DT
60025	4444	19	scroll	scroll	NN
60025	4444	20	.	.	.
60025	4445	1	Flatten	flatten	VB
60025	4445	2	it	-PRON-	PRP
60025	4445	3	again	again	RB
60025	4445	4	,	,	,
60025	4445	5	put	put	VBN
60025	4445	6	on	on	IN
60025	4445	7	the	the	DT
60025	4445	8	last	last	JJ
60025	4445	9	layer	layer	NN
60025	4445	10	of	of	IN
60025	4445	11	butter	butter	NN
60025	4445	12	,	,	,
60025	4445	13	flour	flour	NN
60025	4445	14	it	-PRON-	PRP
60025	4445	15	slightly	slightly	RB
60025	4445	16	,	,	,
60025	4445	17	and	and	CC
60025	4445	18	again	again	RB
60025	4445	19	roll	roll	VB
60025	4445	20	up	up	RP
60025	4445	21	the	the	DT
60025	4445	22	sheet	sheet	NN
60025	4445	23	.	.	.
60025	4446	1	Then	then	RB
60025	4446	2	cut	cut	VB
60025	4446	3	the	the	DT
60025	4446	4	scroll	scroll	NN
60025	4446	5	into	into	IN
60025	4446	6	as	as	RB
60025	4446	7	many	many	JJ
60025	4446	8	pieces	piece	NNS
60025	4446	9	as	as	IN
60025	4446	10	you	-PRON-	PRP
60025	4446	11	want	want	VBP
60025	4446	12	sheets	sheet	NNS
60025	4446	13	for	for	IN
60025	4446	14	your	-PRON-	PRP$
60025	4446	15	dishes	dish	NNS
60025	4446	16	or	or	CC
60025	4446	17	patty	patty	NNS
60025	4446	18	-	-	HYPH
60025	4446	19	pans	pan	NNS
60025	4446	20	.	.	.
60025	4447	1	Roll	roll	VB
60025	4447	2	out	out	RP
60025	4447	3	each	each	DT
60025	4447	4	piece	piece	NN
60025	4447	5	almost	almost	RB
60025	4447	6	an	an	DT
60025	4447	7	inch	inch	NN
60025	4447	8	thick	thick	JJ
60025	4447	9	.	.	.
60025	4448	1	Flour	flour	VB
60025	4448	2	your	-PRON-	PRP$
60025	4448	3	dishes	dish	NNS
60025	4448	4	,	,	,
60025	4448	5	lay	lie	VBD
60025	4448	6	the	the	DT
60025	4448	7	paste	paste	NN
60025	4448	8	lightly	lightly	RB
60025	4448	9	on	on	IN
60025	4448	10	them	-PRON-	PRP
60025	4448	11	,	,	,
60025	4448	12	notch	notch	VBP
60025	4448	13	the	the	DT
60025	4448	14	edges	edge	NNS
60025	4448	15	,	,	,
60025	4448	16	and	and	CC
60025	4448	17	bake	bake	VB
60025	4448	18	it	-PRON-	PRP
60025	4448	19	a	a	DT
60025	4448	20	light	light	JJ
60025	4448	21	brown	brown	NN
60025	4448	22	.	.	.
60025	4449	1	The	the	DT
60025	4449	2	oven	oven	NN
60025	4449	3	must	must	MD
60025	4449	4	be	be	VB
60025	4449	5	moderate	moderate	JJ
60025	4449	6	.	.	.
60025	4450	1	If	if	IN
60025	4450	2	it	-PRON-	PRP
60025	4450	3	is	be	VBZ
60025	4450	4	too	too	RB
60025	4450	5	hot	hot	JJ
60025	4450	6	,	,	,
60025	4450	7	the	the	DT
60025	4450	8	paste	paste	NN
60025	4450	9	will	will	MD
60025	4450	10	bake	bake	VB
60025	4450	11	before	before	IN
60025	4450	12	it	-PRON-	PRP
60025	4450	13	has	have	VBZ
60025	4450	14	risen	rise	VBN
60025	4450	15	sufficiently	sufficiently	RB
60025	4450	16	.	.	.
60025	4451	1	If	if	IN
60025	4451	2	too	too	RB
60025	4451	3	cold	cold	JJ
60025	4451	4	,	,	,
60025	4451	5	it	-PRON-	PRP
60025	4451	6	will	will	MD
60025	4451	7	scarcely	scarcely	RB
60025	4451	8	rise	rise	VB
60025	4451	9	at	at	RB
60025	4451	10	all	all	RB
60025	4451	11	,	,	,
60025	4451	12	and	and	CC
60025	4451	13	will	will	MD
60025	4451	14	be	be	VB
60025	4451	15	white	white	JJ
60025	4451	16	and	and	CC
60025	4451	17	clammy	clammy	JJ
60025	4451	18	.	.	.
60025	4452	1	When	when	WRB
60025	4452	2	you	-PRON-	PRP
60025	4452	3	begin	begin	VBP
60025	4452	4	to	to	TO
60025	4452	5	make	make	VB
60025	4452	6	paste	paste	NN
60025	4452	7	in	in	IN
60025	4452	8	this	this	DT
60025	4452	9	manner	manner	NN
60025	4452	10	,	,	,
60025	4452	11	do	do	VB
60025	4452	12	not	not	RB
60025	4452	13	quit	quit	VB
60025	4452	14	it	-PRON-	PRP
60025	4452	15	till	till	IN
60025	4452	16	it	-PRON-	PRP
60025	4452	17	is	be	VBZ
60025	4452	18	ready	ready	JJ
60025	4452	19	for	for	IN
60025	4452	20	the	the	DT
60025	4452	21	oven	oven	NN
60025	4452	22	.	.	.
60025	4453	1	It	-PRON-	PRP
60025	4453	2	must	must	MD
60025	4453	3	always	always	RB
60025	4453	4	be	be	VB
60025	4453	5	baked	bake	VBN
60025	4453	6	in	in	IN
60025	4453	7	a	a	DT
60025	4453	8	close	close	JJ
60025	4453	9	oven	oven	NN
60025	4453	10	where	where	WRB
60025	4453	11	no	no	DT
60025	4453	12	air	air	NN
60025	4453	13	can	can	MD
60025	4453	14	reach	reach	VB
60025	4453	15	it	-PRON-	PRP
60025	4453	16	.	.	.
60025	4454	1	The	the	DT
60025	4454	2	best	good	JJS
60025	4454	3	rolling	rolling	JJ
60025	4454	4	-	-	HYPH
60025	4454	5	pins	pin	NNS
60025	4454	6	,	,	,
60025	4454	7	are	be	VBP
60025	4454	8	those	those	DT
60025	4454	9	that	that	WDT
60025	4454	10	are	be	VBP
60025	4454	11	straight	straight	JJ
60025	4454	12	,	,	,
60025	4454	13	and	and	CC
60025	4454	14	as	as	RB
60025	4454	15	thick	thick	JJ
60025	4454	16	at	at	IN
60025	4454	17	the	the	DT
60025	4454	18	ends	end	NNS
60025	4454	19	as	as	IN
60025	4454	20	in	in	IN
60025	4454	21	the	the	DT
60025	4454	22	middle	middle	NN
60025	4454	23	.	.	.
60025	4455	1	They	-PRON-	PRP
60025	4455	2	should	should	MD
60025	4455	3	be	be	VB
60025	4455	4	held	hold	VBN
60025	4455	5	by	by	IN
60025	4455	6	the	the	DT
60025	4455	7	handles	handle	NNS
60025	4455	8	,	,	,
60025	4455	9	and	and	CC
60025	4455	10	the	the	DT
60025	4455	11	longer	long	JJR
60025	4455	12	the	the	DT
60025	4455	13	handles	handle	NNS
60025	4455	14	the	the	DT
60025	4455	15	more	more	RBR
60025	4455	16	convenient	convenient	JJ
60025	4455	17	.	.	.
60025	4456	1	The	the	DT
60025	4456	2	common	common	JJ
60025	4456	3	rolling	rolling	NN
60025	4456	4	-	-	HYPH
60025	4456	5	pins	pin	NNS
60025	4456	6	that	that	WDT
60025	4456	7	decrease	decrease	VBP
60025	4456	8	in	in	IN
60025	4456	9	size	size	NN
60025	4456	10	towards	towards	IN
60025	4456	11	the	the	DT
60025	4456	12	ends	end	NNS
60025	4456	13	,	,	,
60025	4456	14	are	be	VBP
60025	4456	15	much	much	RB
60025	4456	16	less	less	RBR
60025	4456	17	effective	effective	JJ
60025	4456	18	,	,	,
60025	4456	19	and	and	CC
60025	4456	20	more	more	RBR
60025	4456	21	tedious	tedious	JJ
60025	4456	22	,	,	,
60025	4456	23	as	as	IN
60025	4456	24	they	-PRON-	PRP
60025	4456	25	can	can	MD
60025	4456	26	roll	roll	VB
60025	4456	27	so	so	RB
60025	4456	28	little	little	JJ
60025	4456	29	at	at	IN
60025	4456	30	a	a	DT
60025	4456	31	time	time	NN
60025	4456	32	;	;	:
60025	4456	33	the	the	DT
60025	4456	34	extremities	extremity	NNS
60025	4456	35	not	not	RB
60025	4456	36	pressing	press	VBG
60025	4456	37	on	on	IN
60025	4456	38	the	the	DT
60025	4456	39	dough	dough	NN
60025	4456	40	at	at	RB
60025	4456	41	all	all	RB
60025	4456	42	.	.	.
60025	4457	1	All	all	DT
60025	4457	2	pastry	pastry	NN
60025	4457	3	is	be	VBZ
60025	4457	4	best	good	JJS
60025	4457	5	when	when	WRB
60025	4457	6	fresh	fresh	JJ
60025	4457	7	.	.	.
60025	4458	1	After	after	IN
60025	4458	2	the	the	DT
60025	4458	3	first	first	JJ
60025	4458	4	day	day	NN
60025	4458	5	it	-PRON-	PRP
60025	4458	6	loses	lose	VBZ
60025	4458	7	much	much	JJ
60025	4458	8	of	of	IN
60025	4458	9	its	-PRON-	PRP$
60025	4458	10	lightness	lightness	NN
60025	4458	11	,	,	,
60025	4458	12	and	and	CC
60025	4458	13	is	be	VBZ
60025	4458	14	therefore	therefore	RB
60025	4458	15	more	more	RBR
60025	4458	16	unwholesome	unwholesome	NN
60025	4458	17	.	.	.
60025	4459	1	COMMON	COMMON	NNP
60025	4459	2	PIE	PIE	NNP
60025	4459	3	CRUST.--Sift	crust.--sift	NN
60025	4459	4	two	two	CD
60025	4459	5	quarts	quart	NNS
60025	4459	6	of	of	IN
60025	4459	7	superfine	superfine	JJ
60025	4459	8	flour	flour	NN
60025	4459	9	into	into	IN
60025	4459	10	a	a	DT
60025	4459	11	pan	pan	NN
60025	4459	12	.	.	.
60025	4460	1	Divide	divide	VB
60025	4460	2	one	one	CD
60025	4460	3	pound	pound	NN
60025	4460	4	of	of	IN
60025	4460	5	fresh	fresh	JJ
60025	4460	6	butter	butter	NN
60025	4460	7	into	into	IN
60025	4460	8	two	two	CD
60025	4460	9	equal	equal	JJ
60025	4460	10	parts	part	NNS
60025	4460	11	,	,	,
60025	4460	12	and	and	CC
60025	4460	13	cut	cut	VBD
60025	4460	14	up	up	RP
60025	4460	15	one	one	CD
60025	4460	16	half	half	NN
60025	4460	17	in	in	IN
60025	4460	18	the	the	DT
60025	4460	19	flour	flour	NN
60025	4460	20	,	,	,
60025	4460	21	rubbing	rub	VBG
60025	4460	22	it	-PRON-	PRP
60025	4460	23	fine	fine	RB
60025	4460	24	.	.	.
60025	4461	1	Mix	mix	VB
60025	4461	2	it	-PRON-	PRP
60025	4461	3	with	with	IN
60025	4461	4	a	a	DT
60025	4461	5	very	very	RB
60025	4461	6	little	little	JJ
60025	4461	7	cold	cold	JJ
60025	4461	8	water	water	NN
60025	4461	9	,	,	,
60025	4461	10	and	and	CC
60025	4461	11	make	make	VB
60025	4461	12	it	-PRON-	PRP
60025	4461	13	into	into	IN
60025	4461	14	a	a	DT
60025	4461	15	round	round	JJ
60025	4461	16	lump	lump	NN
60025	4461	17	.	.	.
60025	4462	1	Knead	knead	VB
60025	4462	2	it	-PRON-	PRP
60025	4462	3	a	a	DT
60025	4462	4	little	little	JJ
60025	4462	5	.	.	.
60025	4463	1	Then	then	RB
60025	4463	2	flour	flour	VB
60025	4463	3	your	-PRON-	PRP$
60025	4463	4	paste	paste	NN
60025	4463	5	-	-	HYPH
60025	4463	6	board	board	NN
60025	4463	7	,	,	,
60025	4463	8	and	and	CC
60025	4463	9	roll	roll	VB
60025	4463	10	the	the	DT
60025	4463	11	dough	dough	NN
60025	4463	12	out	out	RP
60025	4463	13	into	into	IN
60025	4463	14	a	a	DT
60025	4463	15	large	large	JJ
60025	4463	16	thin	thin	JJ
60025	4463	17	sheet	sheet	NN
60025	4463	18	.	.	.
60025	4464	1	Spread	spread	VB
60025	4464	2	it	-PRON-	PRP
60025	4464	3	all	all	RB
60025	4464	4	over	over	RB
60025	4464	5	with	with	IN
60025	4464	6	the	the	DT
60025	4464	7	remainder	remainder	NN
60025	4464	8	of	of	IN
60025	4464	9	the	the	DT
60025	4464	10	butter	butter	NN
60025	4464	11	.	.	.
60025	4465	1	Flour	flour	NN
60025	4465	2	it	-PRON-	PRP
60025	4465	3	,	,	,
60025	4465	4	fold	fold	VB
60025	4465	5	it	-PRON-	PRP
60025	4465	6	up	up	RP
60025	4465	7	,	,	,
60025	4465	8	and	and	CC
60025	4465	9	roll	roll	VB
60025	4465	10	it	-PRON-	PRP
60025	4465	11	out	out	RP
60025	4465	12	again	again	RB
60025	4465	13	.	.	.
60025	4466	1	Then	then	RB
60025	4466	2	fold	fold	VB
60025	4466	3	it	-PRON-	PRP
60025	4466	4	again	again	RB
60025	4466	5	,	,	,
60025	4466	6	or	or	CC
60025	4466	7	roll	roll	VB
60025	4466	8	it	-PRON-	PRP
60025	4466	9	into	into	IN
60025	4466	10	a	a	DT
60025	4466	11	scroll	scroll	NN
60025	4466	12	.	.	.
60025	4467	1	Cut	cut	VB
60025	4467	2	it	-PRON-	PRP
60025	4467	3	into	into	IN
60025	4467	4	as	as	RB
60025	4467	5	many	many	JJ
60025	4467	6	pieces	piece	NNS
60025	4467	7	as	as	IN
60025	4467	8	you	-PRON-	PRP
60025	4467	9	want	want	VBP
60025	4467	10	sheets	sheet	NNS
60025	4467	11	of	of	IN
60025	4467	12	paste	paste	NN
60025	4467	13	,	,	,
60025	4467	14	and	and	CC
60025	4467	15	roll	roll	VB
60025	4467	16	each	each	DT
60025	4467	17	not	not	RB
60025	4467	18	quite	quite	PDT
60025	4467	19	an	an	DT
60025	4467	20	inch	inch	NN
60025	4467	21	thick	thick	JJ
60025	4467	22	.	.	.
60025	4468	1	Butter	butter	VB
60025	4468	2	your	-PRON-	PRP$
60025	4468	3	pie	pie	NN
60025	4468	4	-	-	HYPH
60025	4468	5	dish	dish	NN
60025	4468	6	.	.	.
60025	4469	1	This	this	DT
60025	4469	2	paste	paste	NN
60025	4469	3	will	will	MD
60025	4469	4	do	do	VB
60025	4469	5	for	for	IN
60025	4469	6	family	family	NN
60025	4469	7	use	use	NN
60025	4469	8	,	,	,
60025	4469	9	when	when	WRB
60025	4469	10	covered	cover	VBN
60025	4469	11	pies	pie	NNS
60025	4469	12	are	be	VBP
60025	4469	13	wanted	want	VBN
60025	4469	14	.	.	.
60025	4470	1	Also	also	RB
60025	4470	2	for	for	IN
60025	4470	3	apple	apple	NN
60025	4470	4	dumplings	dumpling	NNS
60025	4470	5	,	,	,
60025	4470	6	pot	pot	NN
60025	4470	7	-	-	HYPH
60025	4470	8	pies	pie	NNS
60025	4470	9	,	,	,
60025	4470	10	&	&	CC
60025	4470	11	c.	c.	NNP
60025	4470	12	;	;	:
60025	4470	13	though	though	IN
60025	4470	14	all	all	DT
60025	4470	15	boiled	boil	VBN
60025	4470	16	paste	paste	NN
60025	4470	17	is	be	VBZ
60025	4470	18	best	good	JJS
60025	4470	19	when	when	WRB
60025	4470	20	made	make	VBN
60025	4470	21	of	of	IN
60025	4470	22	suet	suet	NN
60025	4470	23	instead	instead	RB
60025	4470	24	of	of	IN
60025	4470	25	butter	butter	NN
60025	4470	26	.	.	.
60025	4471	1	Short	short	JJ
60025	4471	2	cakes	cake	NNS
60025	4471	3	may	may	MD
60025	4471	4	be	be	VB
60025	4471	5	made	make	VBN
60025	4471	6	of	of	IN
60025	4471	7	this	this	DT
60025	4471	8	,	,	,
60025	4471	9	cut	cut	VBD
60025	4471	10	out	out	RP
60025	4471	11	with	with	IN
60025	4471	12	the	the	DT
60025	4471	13	edge	edge	NN
60025	4471	14	of	of	IN
60025	4471	15	a	a	DT
60025	4471	16	tumbler	tumbler	NN
60025	4471	17	.	.	.
60025	4472	1	It	-PRON-	PRP
60025	4472	2	should	should	MD
60025	4472	3	always	always	RB
60025	4472	4	be	be	VB
60025	4472	5	eaten	eat	VBN
60025	4472	6	fresh	fresh	JJ
60025	4472	7	.	.	.
60025	4473	1	SUET	SUET	NNP
60025	4473	2	PASTE.--Having	paste.--have	VBG
60025	4473	3	removed	remove	VBD
60025	4473	4	the	the	DT
60025	4473	5	skin	skin	NN
60025	4473	6	and	and	CC
60025	4473	7	stringy	stringy	JJ
60025	4473	8	fibres	fibre	NNS
60025	4473	9	from	from	IN
60025	4473	10	a	a	DT
60025	4473	11	pound	pound	NN
60025	4473	12	of	of	IN
60025	4473	13	beef	beef	NN
60025	4473	14	suet	suet	NN
60025	4473	15	,	,	,
60025	4473	16	chop	chop	VB
60025	4473	17	it	-PRON-	PRP
60025	4473	18	as	as	RB
60025	4473	19	fine	fine	RB
60025	4473	20	as	as	IN
60025	4473	21	possible	possible	JJ
60025	4473	22	.	.	.
60025	4474	1	Sift	sift	VB
60025	4474	2	two	two	CD
60025	4474	3	quarts	quart	NNS
60025	4474	4	of	of	IN
60025	4474	5	flour	flour	NN
60025	4474	6	into	into	IN
60025	4474	7	a	a	DT
60025	4474	8	deep	deep	JJ
60025	4474	9	pan	pan	NN
60025	4474	10	,	,	,
60025	4474	11	and	and	CC
60025	4474	12	rub	rub	VB
60025	4474	13	into	into	IN
60025	4474	14	it	-PRON-	PRP
60025	4474	15	one	one	CD
60025	4474	16	half	half	NN
60025	4474	17	of	of	IN
60025	4474	18	the	the	DT
60025	4474	19	suet	suet	NN
60025	4474	20	.	.	.
60025	4475	1	Make	make	VB
60025	4475	2	it	-PRON-	PRP
60025	4475	3	into	into	IN
60025	4475	4	a	a	DT
60025	4475	5	round	round	JJ
60025	4475	6	lump	lump	NN
60025	4475	7	of	of	IN
60025	4475	8	dough	dough	NN
60025	4475	9	,	,	,
60025	4475	10	with	with	IN
60025	4475	11	cold	cold	JJ
60025	4475	12	water	water	NN
60025	4475	13	,	,	,
60025	4475	14	and	and	CC
60025	4475	15	then	then	RB
60025	4475	16	knead	knead	VB
60025	4475	17	it	-PRON-	PRP
60025	4475	18	a	a	DT
60025	4475	19	little	little	JJ
60025	4475	20	.	.	.
60025	4476	1	Lay	lay	VB
60025	4476	2	the	the	DT
60025	4476	3	dough	dough	NN
60025	4476	4	on	on	IN
60025	4476	5	your	-PRON-	PRP$
60025	4476	6	paste	paste	NN
60025	4476	7	-	-	HYPH
60025	4476	8	board	board	NN
60025	4476	9	,	,	,
60025	4476	10	roll	roll	VB
60025	4476	11	it	-PRON-	PRP
60025	4476	12	out	out	RP
60025	4476	13	very	very	RB
60025	4476	14	thin	thin	JJ
60025	4476	15	,	,	,
60025	4476	16	and	and	CC
60025	4476	17	cover	cover	VB
60025	4476	18	it	-PRON-	PRP
60025	4476	19	with	with	IN
60025	4476	20	the	the	DT
60025	4476	21	remaining	remain	VBG
60025	4476	22	half	half	NN
60025	4476	23	of	of	IN
60025	4476	24	the	the	DT
60025	4476	25	suet	suet	NN
60025	4476	26	.	.	.
60025	4477	1	Flour	flour	NN
60025	4477	2	it	-PRON-	PRP
60025	4477	3	,	,	,
60025	4477	4	roll	roll	VB
60025	4477	5	it	-PRON-	PRP
60025	4477	6	out	out	RP
60025	4477	7	thin	thin	RB
60025	4477	8	again	again	RB
60025	4477	9	,	,	,
60025	4477	10	and	and	CC
60025	4477	11	then	then	RB
60025	4477	12	roll	roll	VB
60025	4477	13	it	-PRON-	PRP
60025	4477	14	into	into	IN
60025	4477	15	a	a	DT
60025	4477	16	scroll	scroll	NN
60025	4477	17	.	.	.
60025	4478	1	Cut	cut	VB
60025	4478	2	it	-PRON-	PRP
60025	4478	3	into	into	IN
60025	4478	4	as	as	RB
60025	4478	5	many	many	JJ
60025	4478	6	pieces	piece	NNS
60025	4478	7	as	as	IN
60025	4478	8	you	-PRON-	PRP
60025	4478	9	want	want	VBP
60025	4478	10	sheets	sheet	NNS
60025	4478	11	of	of	IN
60025	4478	12	paste	paste	NN
60025	4478	13	,	,	,
60025	4478	14	and	and	CC
60025	4478	15	roll	roll	VB
60025	4478	16	them	-PRON-	PRP
60025	4478	17	out	out	RP
60025	4478	18	half	half	PDT
60025	4478	19	an	an	DT
60025	4478	20	inch	inch	NN
60025	4478	21	thick	thick	JJ
60025	4478	22	.	.	.
60025	4479	1	Suet	suet	JJ
60025	4479	2	paste	paste	NN
60025	4479	3	should	should	MD
60025	4479	4	always	always	RB
60025	4479	5	be	be	VB
60025	4479	6	boiled	boil	VBN
60025	4479	7	.	.	.
60025	4480	1	It	-PRON-	PRP
60025	4480	2	is	be	VBZ
60025	4480	3	good	good	JJ
60025	4480	4	for	for	IN
60025	4480	5	plain	plain	JJ
60025	4480	6	puddings	pudding	NNS
60025	4480	7	that	that	WDT
60025	4480	8	are	be	VBP
60025	4480	9	made	make	VBN
60025	4480	10	of	of	IN
60025	4480	11	apples	apple	NNS
60025	4480	12	,	,	,
60025	4480	13	gooseberries	gooseberry	NNS
60025	4480	14	,	,	,
60025	4480	15	blackberries	blackberry	NNS
60025	4480	16	or	or	CC
60025	4480	17	other	other	JJ
60025	4480	18	fruit	fruit	NN
60025	4480	19	;	;	:
60025	4480	20	and	and	CC
60025	4480	21	for	for	IN
60025	4480	22	dumplings	dumpling	NNS
60025	4480	23	.	.	.
60025	4481	1	If	if	IN
60025	4481	2	you	-PRON-	PRP
60025	4481	3	use	use	VBP
60025	4481	4	it	-PRON-	PRP
60025	4481	5	for	for	IN
60025	4481	6	pot	pot	NN
60025	4481	7	-	-	HYPH
60025	4481	8	pie	pie	NN
60025	4481	9	,	,	,
60025	4481	10	roll	roll	VB
60025	4481	11	it	-PRON-	PRP
60025	4481	12	the	the	DT
60025	4481	13	last	last	JJ
60025	4481	14	time	time	NN
60025	4481	15	rather	rather	RB
60025	4481	16	thicker	thick	JJR
60025	4481	17	than	than	IN
60025	4481	18	if	if	IN
60025	4481	19	wanted	want	VBN
60025	4481	20	for	for	IN
60025	4481	21	any	any	DT
60025	4481	22	other	other	JJ
60025	4481	23	purpose	purpose	NN
60025	4481	24	.	.	.
60025	4482	1	If	if	IN
60025	4482	2	properly	properly	RB
60025	4482	3	made	make	VBN
60025	4482	4	,	,	,
60025	4482	5	it	-PRON-	PRP
60025	4482	6	will	will	MD
60025	4482	7	be	be	VB
60025	4482	8	light	light	JJ
60025	4482	9	and	and	CC
60025	4482	10	flaky	flaky	JJ
60025	4482	11	,	,	,
60025	4482	12	and	and	CC
60025	4482	13	the	the	DT
60025	4482	14	suet	suet	JJ
60025	4482	15	imperceptible	imperceptible	JJ
60025	4482	16	.	.	.
60025	4483	1	If	if	IN
60025	4483	2	the	the	DT
60025	4483	3	suet	suet	NN
60025	4483	4	is	be	VBZ
60025	4483	5	minced	mince	VBN
60025	4483	6	very	very	RB
60025	4483	7	fine	fine	JJ
60025	4483	8	,	,	,
60025	4483	9	and	and	CC
60025	4483	10	thoroughly	thoroughly	RB
60025	4483	11	incorporated	incorporate	VBN
60025	4483	12	with	with	IN
60025	4483	13	the	the	DT
60025	4483	14	flour	flour	NN
60025	4483	15	,	,	,
60025	4483	16	not	not	RB
60025	4483	17	the	the	DT
60025	4483	18	slightest	slight	JJS
60025	4483	19	lump	lump	NN
60025	4483	20	will	will	MD
60025	4483	21	appear	appear	VB
60025	4483	22	when	when	WRB
60025	4483	23	the	the	DT
60025	4483	24	paste	paste	NN
60025	4483	25	comes	come	VBZ
60025	4483	26	to	to	IN
60025	4483	27	table	table	NN
60025	4483	28	.	.	.
60025	4484	1	The	the	DT
60025	4484	2	suet	suet	NN
60025	4484	3	must	must	MD
60025	4484	4	not	not	RB
60025	4484	5	be	be	VB
60025	4484	6	melted	melt	VBN
60025	4484	7	before	before	IN
60025	4484	8	it	-PRON-	PRP
60025	4484	9	is	be	VBZ
60025	4484	10	used	use	VBN
60025	4484	11	;	;	:
60025	4484	12	but	but	CC
60025	4484	13	merely	merely	RB
60025	4484	14	minced	mince	VBN
60025	4484	15	as	as	RB
60025	4484	16	fine	fine	RB
60025	4484	17	as	as	IN
60025	4484	18	possible	possible	JJ
60025	4484	19	and	and	CC
60025	4484	20	mixed	mixed	JJ
60025	4484	21	cold	cold	JJ
60025	4484	22	with	with	IN
60025	4484	23	the	the	DT
60025	4484	24	flour	flour	NN
60025	4484	25	.	.	.
60025	4485	1	If	if	IN
60025	4485	2	for	for	IN
60025	4485	3	dumplings	dumpling	NNS
60025	4485	4	to	to	TO
60025	4485	5	eat	eat	VB
60025	4485	6	with	with	IN
60025	4485	7	boiled	boil	VBN
60025	4485	8	mutton	mutton	NN
60025	4485	9	,	,	,
60025	4485	10	the	the	DT
60025	4485	11	dough	dough	NN
60025	4485	12	must	must	MD
60025	4485	13	be	be	VB
60025	4485	14	rolled	roll	VBN
60025	4485	15	out	out	RP
60025	4485	16	thick	thick	JJ
60025	4485	17	,	,	,
60025	4485	18	and	and	CC
60025	4485	19	cut	cut	VBD
60025	4485	20	out	out	IN
60025	4485	21	of	of	IN
60025	4485	22	the	the	DT
60025	4485	23	size	size	NN
60025	4485	24	you	-PRON-	PRP
60025	4485	25	want	want	VBP
60025	4485	26	them	-PRON-	PRP
60025	4485	27	,	,	,
60025	4485	28	with	with	IN
60025	4485	29	a	a	DT
60025	4485	30	tin	tin	NN
60025	4485	31	,	,	,
60025	4485	32	or	or	CC
60025	4485	33	with	with	IN
60025	4485	34	the	the	DT
60025	4485	35	edge	edge	NN
60025	4485	36	of	of	IN
60025	4485	37	a	a	DT
60025	4485	38	cup	cup	NN
60025	4485	39	or	or	CC
60025	4485	40	tumbler	tumbler	NN
60025	4485	41	.	.	.
60025	4486	1	DRIPPING	DRIPPING	NNP
60025	4486	2	PASTE.--To	PASTE.--To	NNP
60025	4486	3	a	a	DT
60025	4486	4	pound	pound	NN
60025	4486	5	of	of	IN
60025	4486	6	fresh	fresh	JJ
60025	4486	7	beef	beef	NN
60025	4486	8	-	-	HYPH
60025	4486	9	dripping	dripping	NN
60025	4486	10	,	,	,
60025	4486	11	that	that	DT
60025	4486	12	has	have	VBZ
60025	4486	13	been	be	VBN
60025	4486	14	nicely	nicely	RB
60025	4486	15	clarified	clarify	VBN
60025	4486	16	,	,	,
60025	4486	17	allow	allow	VB
60025	4486	18	two	two	CD
60025	4486	19	pounds	pound	NNS
60025	4486	20	and	and	CC
60025	4486	21	a	a	DT
60025	4486	22	quarter	quarter	NN
60025	4486	23	of	of	IN
60025	4486	24	flour	flour	NN
60025	4486	25	.	.	.
60025	4487	1	Put	put	VB
60025	4487	2	the	the	DT
60025	4487	3	flour	flour	NN
60025	4487	4	into	into	IN
60025	4487	5	a	a	DT
60025	4487	6	large	large	JJ
60025	4487	7	pan	pan	NN
60025	4487	8	,	,	,
60025	4487	9	and	and	CC
60025	4487	10	mix	mix	VB
60025	4487	11	the	the	DT
60025	4487	12	dripping	dripping	NN
60025	4487	13	with	with	IN
60025	4487	14	it	-PRON-	PRP
60025	4487	15	,	,	,
60025	4487	16	rubbing	rub	VBG
60025	4487	17	it	-PRON-	PRP
60025	4487	18	into	into	IN
60025	4487	19	the	the	DT
60025	4487	20	flour	flour	NN
60025	4487	21	with	with	IN
60025	4487	22	your	-PRON-	PRP$
60025	4487	23	hands	hand	NNS
60025	4487	24	till	till	IN
60025	4487	25	it	-PRON-	PRP
60025	4487	26	is	be	VBZ
60025	4487	27	thoroughly	thoroughly	RB
60025	4487	28	incorporated	incorporate	VBN
60025	4487	29	.	.	.
60025	4488	1	Then	then	RB
60025	4488	2	make	make	VB
60025	4488	3	it	-PRON-	PRP
60025	4488	4	into	into	IN
60025	4488	5	a	a	DT
60025	4488	6	stiff	stiff	JJ
60025	4488	7	dough	dough	NN
60025	4488	8	with	with	IN
60025	4488	9	a	a	DT
60025	4488	10	little	little	JJ
60025	4488	11	cold	cold	JJ
60025	4488	12	water	water	NN
60025	4488	13	,	,	,
60025	4488	14	and	and	CC
60025	4488	15	roll	roll	VB
60025	4488	16	it	-PRON-	PRP
60025	4488	17	out	out	RP
60025	4488	18	twice	twice	RB
60025	4488	19	.	.	.
60025	4489	1	This	this	DT
60025	4489	2	may	may	MD
60025	4489	3	be	be	VB
60025	4489	4	used	use	VBN
60025	4489	5	for	for	IN
60025	4489	6	common	common	JJ
60025	4489	7	meat	meat	NN
60025	4489	8	pies	pie	NNS
60025	4489	9	.	.	.
60025	4490	1	LARD	LARD	NNP
60025	4490	2	PASTE.--Lard	PASTE.--Lard	NNP
60025	4490	3	for	for	IN
60025	4490	4	paste	paste	NN
60025	4490	5	should	should	MD
60025	4490	6	never	never	RB
60025	4490	7	be	be	VB
60025	4490	8	used	use	VBN
60025	4490	9	without	without	IN
60025	4490	10	an	an	DT
60025	4490	11	equal	equal	JJ
60025	4490	12	quantity	quantity	NN
60025	4490	13	of	of	IN
60025	4490	14	butter	butter	NN
60025	4490	15	.	.	.
60025	4491	1	Take	take	VB
60025	4491	2	half	half	PDT
60025	4491	3	a	a	DT
60025	4491	4	pound	pound	NN
60025	4491	5	of	of	IN
60025	4491	6	nice	nice	JJ
60025	4491	7	lard	lard	NN
60025	4491	8	,	,	,
60025	4491	9	and	and	CC
60025	4491	10	half	half	PDT
60025	4491	11	a	a	DT
60025	4491	12	pound	pound	NN
60025	4491	13	of	of	IN
60025	4491	14	fresh	fresh	JJ
60025	4491	15	butter	butter	NN
60025	4491	16	;	;	:
60025	4491	17	rub	rub	VB
60025	4491	18	them	-PRON-	PRP
60025	4491	19	together	together	RB
60025	4491	20	into	into	IN
60025	4491	21	two	two	CD
60025	4491	22	pounds	pound	NNS
60025	4491	23	and	and	CC
60025	4491	24	a	a	DT
60025	4491	25	quarter	quarter	NN
60025	4491	26	of	of	IN
60025	4491	27	flour	flour	NN
60025	4491	28	,	,	,
60025	4491	29	and	and	CC
60025	4491	30	mix	mix	VB
60025	4491	31	it	-PRON-	PRP
60025	4491	32	with	with	IN
60025	4491	33	a	a	DT
60025	4491	34	little	little	JJ
60025	4491	35	cold	cold	JJ
60025	4491	36	water	water	NN
60025	4491	37	to	to	IN
60025	4491	38	a	a	DT
60025	4491	39	stiff	stiff	JJ
60025	4491	40	dough	dough	NN
60025	4491	41	.	.	.
60025	4492	1	Roll	roll	VB
60025	4492	2	it	-PRON-	PRP
60025	4492	3	out	out	RP
60025	4492	4	twice	twice	RB
60025	4492	5	.	.	.
60025	4493	1	Use	use	VB
60025	4493	2	it	-PRON-	PRP
60025	4493	3	for	for	IN
60025	4493	4	common	common	JJ
60025	4493	5	pies	pie	NNS
60025	4493	6	.	.	.
60025	4494	1	Lard	Lard	NNP
60025	4494	2	should	should	MD
60025	4494	3	always	always	RB
60025	4494	4	be	be	VB
60025	4494	5	kept	keep	VBN
60025	4494	6	in	in	IN
60025	4494	7	tin	tin	NN
60025	4494	8	.	.	.
60025	4495	1	POTATO	POTATO	NNP
60025	4495	2	PASTE.--To	PASTE.--To	NNP
60025	4495	3	a	a	DT
60025	4495	4	pint	pint	NN
60025	4495	5	and	and	CC
60025	4495	6	a	a	DT
60025	4495	7	half	half	NN
60025	4495	8	of	of	IN
60025	4495	9	flour	flour	NN
60025	4495	10	,	,	,
60025	4495	11	allow	allow	VB
60025	4495	12	fourteen	fourteen	CD
60025	4495	13	large	large	JJ
60025	4495	14	potatoes	potato	NNS
60025	4495	15	.	.	.
60025	4496	1	Boil	boil	VB
60025	4496	2	the	the	DT
60025	4496	3	potatoes	potato	NNS
60025	4496	4	till	till	IN
60025	4496	5	they	-PRON-	PRP
60025	4496	6	are	be	VBP
60025	4496	7	thoroughly	thoroughly	RB
60025	4496	8	done	do	VBN
60025	4496	9	throughout	throughout	IN
60025	4496	10	.	.	.
60025	4497	1	Then	then	RB
60025	4497	2	peel	peel	VB
60025	4497	3	,	,	,
60025	4497	4	and	and	CC
60025	4497	5	mash	mash	VB
60025	4497	6	them	-PRON-	PRP
60025	4497	7	very	very	RB
60025	4497	8	fine	fine	JJ
60025	4497	9	.	.	.
60025	4498	1	Rub	rub	VB
60025	4498	2	them	-PRON-	PRP
60025	4498	3	through	through	IN
60025	4498	4	a	a	DT
60025	4498	5	cullender	cullender	NN
60025	4498	6	.	.	.
60025	4499	1	Having	have	VBG
60025	4499	2	sifted	sift	VBN
60025	4499	3	the	the	DT
60025	4499	4	flour	flour	NN
60025	4499	5	into	into	IN
60025	4499	6	a	a	DT
60025	4499	7	pan	pan	NN
60025	4499	8	,	,	,
60025	4499	9	add	add	VB
60025	4499	10	the	the	DT
60025	4499	11	potatoes	potato	NNS
60025	4499	12	gradually	gradually	RB
60025	4499	13	;	;	:
60025	4499	14	rubbing	rub	VBG
60025	4499	15	them	-PRON-	PRP
60025	4499	16	well	well	RB
60025	4499	17	into	into	IN
60025	4499	18	the	the	DT
60025	4499	19	flour	flour	NN
60025	4499	20	with	with	IN
60025	4499	21	your	-PRON-	PRP$
60025	4499	22	hands	hand	NNS
60025	4499	23	.	.	.
60025	4500	1	Mix	mix	VB
60025	4500	2	in	in	IN
60025	4500	3	sufficient	sufficient	JJ
60025	4500	4	cold	cold	JJ
60025	4500	5	water	water	NN
60025	4500	6	to	to	TO
60025	4500	7	make	make	VB
60025	4500	8	a	a	DT
60025	4500	9	stiff	stiff	JJ
60025	4500	10	dough	dough	NN
60025	4500	11	.	.	.
60025	4501	1	Roll	roll	VB
60025	4501	2	it	-PRON-	PRP
60025	4501	3	out	out	RP
60025	4501	4	evenly	evenly	RB
60025	4501	5	,	,	,
60025	4501	6	and	and	CC
60025	4501	7	you	-PRON-	PRP
60025	4501	8	may	may	MD
60025	4501	9	use	use	VB
60025	4501	10	it	-PRON-	PRP
60025	4501	11	for	for	IN
60025	4501	12	apple	apple	NN
60025	4501	13	dumplings	dumpling	NNS
60025	4501	14	,	,	,
60025	4501	15	boiled	boil	VBN
60025	4501	16	apple	apple	NN
60025	4501	17	pudding	pudding	NN
60025	4501	18	,	,	,
60025	4501	19	beef	beef	NN
60025	4501	20	-	-	HYPH
60025	4501	21	steak	steak	NN
60025	4501	22	pudding	pudding	NN
60025	4501	23	,	,	,
60025	4501	24	&	&	CC
60025	4501	25	c.	c.	NNP
60025	4501	26	Potato	Potato	NNP
60025	4501	27	paste	paste	NN
60025	4501	28	must	must	MD
60025	4501	29	be	be	VB
60025	4501	30	sent	send	VBN
60025	4501	31	to	to	TO
60025	4501	32	table	table	VB
60025	4501	33	quite	quite	RB
60025	4501	34	hot	hot	JJ
60025	4501	35	;	;	:
60025	4501	36	as	as	RB
60025	4501	37	soon	soon	RB
60025	4501	38	as	as	IN
60025	4501	39	it	-PRON-	PRP
60025	4501	40	cools	cool	VBZ
60025	4501	41	it	-PRON-	PRP
60025	4501	42	becomes	become	VBZ
60025	4501	43	tough	tough	JJ
60025	4501	44	and	and	CC
60025	4501	45	heavy	heavy	JJ
60025	4501	46	.	.	.
60025	4502	1	It	-PRON-	PRP
60025	4502	2	is	be	VBZ
60025	4502	3	unfit	unfit	JJ
60025	4502	4	for	for	IN
60025	4502	5	baking	baking	NN
60025	4502	6	;	;	:
60025	4502	7	and	and	CC
60025	4502	8	even	even	RB
60025	4502	9	when	when	WRB
60025	4502	10	boiled	boil	VBN
60025	4502	11	is	be	VBZ
60025	4502	12	less	less	RBR
60025	4502	13	light	light	JJ
60025	4502	14	than	than	IN
60025	4502	15	suet	suet	JJ
60025	4502	16	paste	paste	NN
60025	4502	17	.	.	.
60025	4503	1	FINE	fine	JJ
60025	4503	2	PUFF	PUFF	VBD
60025	4503	3	PASTE.--To	PASTE.--To	NNP
60025	4503	4	every	every	DT
60025	4503	5	pound	pound	NN
60025	4503	6	of	of	IN
60025	4503	7	the	the	DT
60025	4503	8	best	good	JJS
60025	4503	9	fresh	fresh	JJ
60025	4503	10	butter	butter	NN
60025	4503	11	allow	allow	VBP
60025	4503	12	a	a	DT
60025	4503	13	pound	pound	NN
60025	4503	14	or	or	CC
60025	4503	15	a	a	DT
60025	4503	16	quart	quart	NN
60025	4503	17	of	of	IN
60025	4503	18	superfine	superfine	NN
60025	4503	19	flour	flour	NN
60025	4503	20	.	.	.
60025	4504	1	Sift	sift	VB
60025	4504	2	the	the	DT
60025	4504	3	flour	flour	NN
60025	4504	4	into	into	IN
60025	4504	5	a	a	DT
60025	4504	6	deep	deep	JJ
60025	4504	7	pan	pan	NN
60025	4504	8	,	,	,
60025	4504	9	and	and	CC
60025	4504	10	then	then	RB
60025	4504	11	sift	sift	VB
60025	4504	12	on	on	IN
60025	4504	13	a	a	DT
60025	4504	14	plate	plate	NN
60025	4504	15	some	some	DT
60025	4504	16	additional	additional	JJ
60025	4504	17	flour	flour	NN
60025	4504	18	to	to	TO
60025	4504	19	use	use	VB
60025	4504	20	for	for	IN
60025	4504	21	sprinkling	sprinkling	NN
60025	4504	22	and	and	CC
60025	4504	23	rolling	rolling	NN
60025	4504	24	.	.	.
60025	4505	1	Wash	wash	VB
60025	4505	2	the	the	DT
60025	4505	3	butter	butter	NN
60025	4505	4	through	through	IN
60025	4505	5	two	two	CD
60025	4505	6	cold	cold	JJ
60025	4505	7	waters	water	NNS
60025	4505	8	;	;	,
60025	4505	9	squeezing	squeeze	VBG
60025	4505	10	out	out	RP
60025	4505	11	all	all	PDT
60025	4505	12	the	the	DT
60025	4505	13	salt	salt	NN
60025	4505	14	,	,	,
60025	4505	15	and	and	CC
60025	4505	16	whatever	whatever	WDT
60025	4505	17	milk	milk	NN
60025	4505	18	may	may	MD
60025	4505	19	remain	remain	VB
60025	4505	20	in	in	IN
60025	4505	21	it	-PRON-	PRP
60025	4505	22	;	;	:
60025	4505	23	and	and	CC
60025	4505	24	then	then	RB
60025	4505	25	make	make	VB
60025	4505	26	it	-PRON-	PRP
60025	4505	27	up	up	RP
60025	4505	28	with	with	IN
60025	4505	29	your	-PRON-	PRP$
60025	4505	30	hands	hand	NNS
60025	4505	31	into	into	IN
60025	4505	32	a	a	DT
60025	4505	33	round	round	JJ
60025	4505	34	lump	lump	NN
60025	4505	35	,	,	,
60025	4505	36	and	and	CC
60025	4505	37	put	put	VBD
60025	4505	38	it	-PRON-	PRP
60025	4505	39	in	in	IN
60025	4505	40	ice	ice	NN
60025	4505	41	till	till	IN
60025	4505	42	you	-PRON-	PRP
60025	4505	43	are	be	VBP
60025	4505	44	ready	ready	JJ
60025	4505	45	to	to	TO
60025	4505	46	use	use	VB
60025	4505	47	it	-PRON-	PRP
60025	4505	48	.	.	.
60025	4506	1	Then	then	RB
60025	4506	2	divide	divide	VB
60025	4506	3	the	the	DT
60025	4506	4	butter	butter	NN
60025	4506	5	into	into	IN
60025	4506	6	four	four	CD
60025	4506	7	equal	equal	JJ
60025	4506	8	parts	part	NNS
60025	4506	9	.	.	.
60025	4507	1	Cut	cut	VB
60025	4507	2	up	up	RP
60025	4507	3	one	one	CD
60025	4507	4	of	of	IN
60025	4507	5	the	the	DT
60025	4507	6	quarters	quarter	NNS
60025	4507	7	into	into	IN
60025	4507	8	the	the	DT
60025	4507	9	pan	pan	NN
60025	4507	10	of	of	IN
60025	4507	11	flour	flour	NN
60025	4507	12	;	;	:
60025	4507	13	and	and	CC
60025	4507	14	divide	divide	VB
60025	4507	15	the	the	DT
60025	4507	16	remaining	remain	VBG
60025	4507	17	three	three	CD
60025	4507	18	quarters	quarter	NNS
60025	4507	19	into	into	IN
60025	4507	20	six	six	CD
60025	4507	21	pieces,[E	pieces,[E	NNP
60025	4507	22	]	]	-RRB-
60025	4507	23	cutting	cut	VBG
60025	4507	24	each	each	DT
60025	4507	25	quarter	quarter	NN
60025	4507	26	in	in	IN
60025	4507	27	half	half	NN
60025	4507	28	.	.	.
60025	4508	1	Mix	mix	VB
60025	4508	2	with	with	IN
60025	4508	3	a	a	DT
60025	4508	4	knife	knife	NN
60025	4508	5	the	the	DT
60025	4508	6	flour	flour	NN
60025	4508	7	and	and	CC
60025	4508	8	butter	butter	NN
60025	4508	9	that	that	WDT
60025	4508	10	is	be	VBZ
60025	4508	11	in	in	IN
60025	4508	12	the	the	DT
60025	4508	13	pan	pan	NN
60025	4508	14	,	,	,
60025	4508	15	adding	add	VBG
60025	4508	16	by	by	IN
60025	4508	17	degrees	degree	NNS
60025	4508	18	a	a	DT
60025	4508	19	very	very	RB
60025	4508	20	little	little	JJ
60025	4508	21	cold	cold	JJ
60025	4508	22	water	water	NN
60025	4508	23	till	till	IN
60025	4508	24	you	-PRON-	PRP
60025	4508	25	have	have	VBP
60025	4508	26	made	make	VBN
60025	4508	27	it	-PRON-	PRP
60025	4508	28	into	into	IN
60025	4508	29	a	a	DT
60025	4508	30	lump	lump	NN
60025	4508	31	of	of	IN
60025	4508	32	stiff	stiff	JJ
60025	4508	33	dough	dough	NN
60025	4508	34	.	.	.
60025	4509	1	Then	then	RB
60025	4509	2	sprinkle	sprinkle	VB
60025	4509	3	some	some	DT
60025	4509	4	flour	flour	NN
60025	4509	5	on	on	IN
60025	4509	6	the	the	DT
60025	4509	7	paste	paste	NN
60025	4509	8	-	-	HYPH
60025	4509	9	board	board	NN
60025	4509	10	,	,	,
60025	4509	11	(	(	-LRB-
60025	4509	12	you	-PRON-	PRP
60025	4509	13	should	should	MD
60025	4509	14	have	have	VB
60025	4509	15	a	a	DT
60025	4509	16	marble	marble	NN
60025	4509	17	slab	slab	NN
60025	4509	18	,	,	,
60025	4509	19	)	)	-RRB-
60025	4509	20	take	take	VB
60025	4509	21	the	the	DT
60025	4509	22	dough	dough	NN
60025	4509	23	from	from	IN
60025	4509	24	the	the	DT
60025	4509	25	pan	pan	NN
60025	4509	26	by	by	IN
60025	4509	27	lifting	lift	VBG
60025	4509	28	it	-PRON-	PRP
60025	4509	29	out	out	RP
60025	4509	30	with	with	IN
60025	4509	31	the	the	DT
60025	4509	32	knife	knife	NN
60025	4509	33	,	,	,
60025	4509	34	lay	lie	VBD
60025	4509	35	it	-PRON-	PRP
60025	4509	36	on	on	IN
60025	4509	37	the	the	DT
60025	4509	38	board	board	NN
60025	4509	39	,	,	,
60025	4509	40	and	and	CC
60025	4509	41	flouring	flour	VBG
60025	4509	42	your	-PRON-	PRP$
60025	4509	43	rolling	rolling	NN
60025	4509	44	-	-	HYPH
60025	4509	45	pin	pin	NN
60025	4509	46	,	,	,
60025	4509	47	roll	roll	VB
60025	4509	48	out	out	RP
60025	4509	49	the	the	DT
60025	4509	50	paste	paste	NN
60025	4509	51	into	into	IN
60025	4509	52	a	a	DT
60025	4509	53	large	large	JJ
60025	4509	54	thin	thin	JJ
60025	4509	55	sheet	sheet	NN
60025	4509	56	.	.	.
60025	4510	1	Then	then	RB
60025	4510	2	with	with	IN
60025	4510	3	the	the	DT
60025	4510	4	knife	knife	NN
60025	4510	5	,	,	,
60025	4510	6	put	put	VBN
60025	4510	7	all	all	RB
60025	4510	8	over	over	IN
60025	4510	9	it	-PRON-	PRP
60025	4510	10	,	,	,
60025	4510	11	at	at	IN
60025	4510	12	equal	equal	JJ
60025	4510	13	distances	distance	NNS
60025	4510	14	,	,	,
60025	4510	15	one	one	CD
60025	4510	16	of	of	IN
60025	4510	17	the	the	DT
60025	4510	18	six	six	CD
60025	4510	19	pieces	piece	NNS
60025	4510	20	of	of	IN
60025	4510	21	butter	butter	NN
60025	4510	22	divided	divide	VBN
60025	4510	23	into	into	IN
60025	4510	24	small	small	JJ
60025	4510	25	bits	bit	NNS
60025	4510	26	.	.	.
60025	4511	1	Fold	fold	VB
60025	4511	2	up	up	RP
60025	4511	3	the	the	DT
60025	4511	4	sheet	sheet	NN
60025	4511	5	of	of	IN
60025	4511	6	paste	paste	NN
60025	4511	7	,	,	,
60025	4511	8	flour	flour	NN
60025	4511	9	it	-PRON-	PRP
60025	4511	10	,	,	,
60025	4511	11	roll	roll	VB
60025	4511	12	it	-PRON-	PRP
60025	4511	13	out	out	RP
60025	4511	14	again	again	RB
60025	4511	15	,	,	,
60025	4511	16	and	and	CC
60025	4511	17	add	add	VB
60025	4511	18	in	in	IN
60025	4511	19	the	the	DT
60025	4511	20	same	same	JJ
60025	4511	21	manner	manner	NN
60025	4511	22	another	another	DT
60025	4511	23	of	of	IN
60025	4511	24	the	the	DT
60025	4511	25	portions	portion	NNS
60025	4511	26	of	of	IN
60025	4511	27	butter	butter	NN
60025	4511	28	.	.	.
60025	4512	1	Repeat	repeat	VB
60025	4512	2	this	this	DT
60025	4512	3	process	process	NN
60025	4512	4	till	till	IN
60025	4512	5	the	the	DT
60025	4512	6	butter	butter	NN
60025	4512	7	is	be	VBZ
60025	4512	8	all	all	RB
60025	4512	9	in	in	IN
60025	4512	10	.	.	.
60025	4513	1	Then	then	RB
60025	4513	2	fold	fold	VB
60025	4513	3	it	-PRON-	PRP
60025	4513	4	once	once	RB
60025	4513	5	more	more	RBR
60025	4513	6	,	,	,
60025	4513	7	lay	lay	VB
60025	4513	8	it	-PRON-	PRP
60025	4513	9	on	on	IN
60025	4513	10	a	a	DT
60025	4513	11	plate	plate	NN
60025	4513	12	,	,	,
60025	4513	13	and	and	CC
60025	4513	14	set	set	VBD
60025	4513	15	it	-PRON-	PRP
60025	4513	16	in	in	IN
60025	4513	17	a	a	DT
60025	4513	18	cool	cool	JJ
60025	4513	19	place	place	NN
60025	4513	20	till	till	IN
60025	4513	21	you	-PRON-	PRP
60025	4513	22	are	be	VBP
60025	4513	23	ready	ready	JJ
60025	4513	24	to	to	TO
60025	4513	25	use	use	VB
60025	4513	26	it	-PRON-	PRP
60025	4513	27	.	.	.
60025	4514	1	Then	then	RB
60025	4514	2	divide	divide	VB
60025	4514	3	it	-PRON-	PRP
60025	4514	4	into	into	IN
60025	4514	5	as	as	RB
60025	4514	6	many	many	JJ
60025	4514	7	pieces	piece	NNS
60025	4514	8	as	as	IN
60025	4514	9	you	-PRON-	PRP
60025	4514	10	want	want	VBP
60025	4514	11	sheets	sheet	NNS
60025	4514	12	of	of	IN
60025	4514	13	paste	paste	NN
60025	4514	14	;	;	:
60025	4514	15	roll	roll	VB
60025	4514	16	out	out	RP
60025	4514	17	each	each	DT
60025	4514	18	sheet	sheet	NN
60025	4514	19	,	,	,
60025	4514	20	and	and	CC
60025	4514	21	put	put	VBD
60025	4514	22	them	-PRON-	PRP
60025	4514	23	into	into	IN
60025	4514	24	buttered	butter	VBN
60025	4514	25	plates	plate	NNS
60025	4514	26	or	or	CC
60025	4514	27	patty	patty	NNS
60025	4514	28	-	-	HYPH
60025	4514	29	pans	pan	NNS
60025	4514	30	.	.	.
60025	4515	1	In	in	IN
60025	4515	2	using	use	VBG
60025	4515	3	the	the	DT
60025	4515	4	rolling	rolling	NN
60025	4515	5	-	-	HYPH
60025	4515	6	pin	pin	NN
60025	4515	7	,	,	,
60025	4515	8	observe	observe	VBP
60025	4515	9	always	always	RB
60025	4515	10	to	to	TO
60025	4515	11	roll	roll	VB
60025	4515	12	from	from	IN
60025	4515	13	you	-PRON-	PRP
60025	4515	14	.	.	.
60025	4516	1	Bake	bake	VB
60025	4516	2	the	the	DT
60025	4516	3	paste	paste	NN
60025	4516	4	in	in	IN
60025	4516	5	a	a	DT
60025	4516	6	moderate	moderate	JJ
60025	4516	7	oven	oven	NN
60025	4516	8	,	,	,
60025	4516	9	but	but	CC
60025	4516	10	rather	rather	RB
60025	4516	11	quick	quick	JJ
60025	4516	12	than	than	IN
60025	4516	13	slow	slow	JJ
60025	4516	14	.	.	.
60025	4517	1	No	no	DT
60025	4517	2	air	air	NN
60025	4517	3	must	must	MD
60025	4517	4	be	be	VB
60025	4517	5	admitted	admit	VBN
60025	4517	6	to	to	IN
60025	4517	7	it	-PRON-	PRP
60025	4517	8	while	while	IN
60025	4517	9	baking	bake	VBG
60025	4517	10	.	.	.
60025	4518	1	The	the	DT
60025	4518	2	edges	edge	NNS
60025	4518	3	of	of	IN
60025	4518	4	paste	paste	NN
60025	4518	5	should	should	MD
60025	4518	6	always	always	RB
60025	4518	7	be	be	VB
60025	4518	8	notched	notch	VBN
60025	4518	9	before	before	IN
60025	4518	10	it	-PRON-	PRP
60025	4518	11	goes	go	VBZ
60025	4518	12	into	into	IN
60025	4518	13	the	the	DT
60025	4518	14	oven	oven	NN
60025	4518	15	.	.	.
60025	4519	1	For	for	IN
60025	4519	2	this	this	DT
60025	4519	3	purpose	purpose	NN
60025	4519	4	,	,	,
60025	4519	5	use	use	VB
60025	4519	6	a	a	DT
60025	4519	7	sharp	sharp	JJ
60025	4519	8	penknife	penknife	NN
60025	4519	9	,	,	,
60025	4519	10	dipping	dip	VBG
60025	4519	11	it	-PRON-	PRP
60025	4519	12	frequently	frequently	RB
60025	4519	13	in	in	IN
60025	4519	14	flour	flour	NN
60025	4519	15	as	as	IN
60025	4519	16	it	-PRON-	PRP
60025	4519	17	becomes	become	VBZ
60025	4519	18	sticky	sticky	JJ
60025	4519	19	.	.	.
60025	4520	1	The	the	DT
60025	4520	2	notches	notch	NNS
60025	4520	3	should	should	MD
60025	4520	4	be	be	VB
60025	4520	5	even	even	RB
60025	4520	6	and	and	CC
60025	4520	7	regular	regular	JJ
60025	4520	8	.	.	.
60025	4521	1	If	if	IN
60025	4521	2	you	-PRON-	PRP
60025	4521	3	do	do	VBP
60025	4521	4	them	-PRON-	PRP
60025	4521	5	imperfectly	imperfectly	RB
60025	4521	6	at	at	IN
60025	4521	7	first	first	RB
60025	4521	8	,	,	,
60025	4521	9	they	-PRON-	PRP
60025	4521	10	can	can	MD
60025	4521	11	not	not	RB
60025	4521	12	be	be	VB
60025	4521	13	mended	mend	VBN
60025	4521	14	by	by	IN
60025	4521	15	sticking	stick	VBG
60025	4521	16	on	on	IN
60025	4521	17	additional	additional	JJ
60025	4521	18	bits	bit	NNS
60025	4521	19	of	of	IN
60025	4521	20	paste	paste	NN
60025	4521	21	;	;	:
60025	4521	22	as	as	IN
60025	4521	23	,	,	,
60025	4521	24	when	when	WRB
60025	4521	25	baked	bake	VBN
60025	4521	26	,	,	,
60025	4521	27	every	every	DT
60025	4521	28	patch	patch	NN
60025	4521	29	will	will	MD
60025	4521	30	be	be	VB
60025	4521	31	doubly	doubly	RB
60025	4521	32	conspicuous	conspicuous	JJ
60025	4521	33	.	.	.
60025	4522	1	There	there	EX
60025	4522	2	are	be	VBP
60025	4522	3	various	various	JJ
60025	4522	4	ways	way	NNS
60025	4522	5	of	of	IN
60025	4522	6	notching	notching	NN
60025	4522	7	;	;	:
60025	4522	8	one	one	CD
60025	4522	9	of	of	IN
60025	4522	10	the	the	DT
60025	4522	11	neatest	neatest	NN
60025	4522	12	is	be	VBZ
60025	4522	13	to	to	TO
60025	4522	14	fold	fold	VB
60025	4522	15	over	over	RP
60025	4522	16	one	one	CD
60025	4522	17	corner	corner	NN
60025	4522	18	of	of	IN
60025	4522	19	each	each	DT
60025	4522	20	notch	notch	NN
60025	4522	21	;	;	:
60025	4522	22	or	or	CC
60025	4522	23	you	-PRON-	PRP
60025	4522	24	may	may	MD
60025	4522	25	arrange	arrange	VB
60025	4522	26	the	the	DT
60025	4522	27	notches	notch	NNS
60025	4522	28	to	to	TO
60025	4522	29	stand	stand	VB
60025	4522	30	upright	upright	JJ
60025	4522	31	and	and	CC
60025	4522	32	lie	lie	VB
60025	4522	33	flat	flat	JJ
60025	4522	34	,	,	,
60025	4522	35	alternately	alternately	RB
60025	4522	36	,	,	,
60025	4522	37	all	all	DT
60025	4522	38	round	round	IN
60025	4522	39	the	the	DT
60025	4522	40	edge	edge	NN
60025	4522	41	.	.	.
60025	4523	1	They	-PRON-	PRP
60025	4523	2	should	should	MD
60025	4523	3	be	be	VB
60025	4523	4	made	make	VBN
60025	4523	5	small	small	JJ
60025	4523	6	and	and	CC
60025	4523	7	regular	regular	JJ
60025	4523	8	.	.	.
60025	4524	1	You	-PRON-	PRP
60025	4524	2	may	may	MD
60025	4524	3	form	form	VB
60025	4524	4	the	the	DT
60025	4524	5	edge	edge	NN
60025	4524	6	into	into	IN
60025	4524	7	leaves	leave	NNS
60025	4524	8	with	with	IN
60025	4524	9	the	the	DT
60025	4524	10	little	little	JJ
60025	4524	11	tin	tin	NN
60025	4524	12	cutters	cutter	NNS
60025	4524	13	made	make	VBN
60025	4524	14	for	for	IN
60025	4524	15	the	the	DT
60025	4524	16	purpose	purpose	NN
60025	4524	17	.	.	.
60025	4525	1	If	if	IN
60025	4525	2	the	the	DT
60025	4525	3	above	above	JJ
60025	4525	4	directions	direction	NNS
60025	4525	5	for	for	IN
60025	4525	6	puff	puff	NN
60025	4525	7	paste	paste	NN
60025	4525	8	are	be	VBP
60025	4525	9	carefully	carefully	RB
60025	4525	10	followed	follow	VBN
60025	4525	11	,	,	,
60025	4525	12	and	and	CC
60025	4525	13	if	if	IN
60025	4525	14	it	-PRON-	PRP
60025	4525	15	is	be	VBZ
60025	4525	16	not	not	RB
60025	4525	17	spoiled	spoil	VBN
60025	4525	18	in	in	IN
60025	4525	19	baking	baking	NN
60025	4525	20	,	,	,
60025	4525	21	it	-PRON-	PRP
60025	4525	22	will	will	MD
60025	4525	23	rise	rise	VB
60025	4525	24	to	to	IN
60025	4525	25	a	a	DT
60025	4525	26	great	great	JJ
60025	4525	27	thickness	thickness	NN
60025	4525	28	and	and	CC
60025	4525	29	appear	appear	VBP
60025	4525	30	in	in	IN
60025	4525	31	flakes	flake	NNS
60025	4525	32	or	or	CC
60025	4525	33	leaves	leave	NNS
60025	4525	34	according	accord	VBG
60025	4525	35	to	to	IN
60025	4525	36	the	the	DT
60025	4525	37	number	number	NN
60025	4525	38	of	of	IN
60025	4525	39	times	time	NNS
60025	4525	40	you	-PRON-	PRP
60025	4525	41	have	have	VBP
60025	4525	42	put	put	VBN
60025	4525	43	in	in	IN
60025	4525	44	the	the	DT
60025	4525	45	butter	butter	NN
60025	4525	46	.	.	.
60025	4526	1	It	-PRON-	PRP
60025	4526	2	should	should	MD
60025	4526	3	be	be	VB
60025	4526	4	eaten	eat	VBN
60025	4526	5	the	the	DT
60025	4526	6	day	day	NN
60025	4526	7	it	-PRON-	PRP
60025	4526	8	is	be	VBZ
60025	4526	9	baked	bake	VBN
60025	4526	10	.	.	.
60025	4527	1	FOOTNOTES	footnote	NNS
60025	4527	2	:	:	:
60025	4527	3	[	[	-LRB-
60025	4527	4	E	e	NN
60025	4527	5	]	]	-RRB-
60025	4527	6	Or	or	CC
60025	4527	7	into	into	IN
60025	4527	8	nine	nine	CD
60025	4527	9	;	;	:
60025	4527	10	and	and	CC
60025	4527	11	roll	roll	VB
60025	4527	12	it	-PRON-	PRP
60025	4527	13	in	in	IN
60025	4527	14	that	that	DT
60025	4527	15	number	number	NN
60025	4527	16	of	of	IN
60025	4527	17	times	time	NNS
60025	4527	18	.	.	.
60025	4528	1	SWEET	SWEET	NNP
60025	4528	2	PASTE.--Sift	paste.--sift	VB
60025	4528	3	a	a	DT
60025	4528	4	pound	pound	NN
60025	4528	5	and	and	CC
60025	4528	6	a	a	DT
60025	4528	7	quarter	quarter	NN
60025	4528	8	of	of	IN
60025	4528	9	the	the	DT
60025	4528	10	finest	fine	JJS
60025	4528	11	flour	flour	NN
60025	4528	12	,	,	,
60025	4528	13	and	and	CC
60025	4528	14	three	three	CD
60025	4528	15	ounces	ounce	NNS
60025	4528	16	of	of	IN
60025	4528	17	powdered	powdered	JJ
60025	4528	18	loaf	loaf	NN
60025	4528	19	-	-	HYPH
60025	4528	20	sugar	sugar	NN
60025	4528	21	into	into	IN
60025	4528	22	a	a	DT
60025	4528	23	deep	deep	JJ
60025	4528	24	dish	dish	NN
60025	4528	25	.	.	.
60025	4529	1	Cut	cut	VB
60025	4529	2	up	up	RP
60025	4529	3	in	in	IN
60025	4529	4	it	-PRON-	PRP
60025	4529	5	one	one	CD
60025	4529	6	pound	pound	NN
60025	4529	7	of	of	IN
60025	4529	8	the	the	DT
60025	4529	9	best	good	JJS
60025	4529	10	fresh	fresh	JJ
60025	4529	11	butter	butter	NN
60025	4529	12	,	,	,
60025	4529	13	and	and	CC
60025	4529	14	rub	rub	VB
60025	4529	15	it	-PRON-	PRP
60025	4529	16	fine	fine	JJ
60025	4529	17	with	with	IN
60025	4529	18	your	-PRON-	PRP$
60025	4529	19	hands	hand	NNS
60025	4529	20	.	.	.
60025	4530	1	Make	make	VB
60025	4530	2	a	a	DT
60025	4530	3	hole	hole	NN
60025	4530	4	in	in	IN
60025	4530	5	the	the	DT
60025	4530	6	middle	middle	NN
60025	4530	7	,	,	,
60025	4530	8	pour	pour	VBP
60025	4530	9	in	in	IN
60025	4530	10	the	the	DT
60025	4530	11	yolks	yolk	NNS
60025	4530	12	of	of	IN
60025	4530	13	two	two	CD
60025	4530	14	beaten	beat	VBN
60025	4530	15	eggs	egg	NNS
60025	4530	16	,	,	,
60025	4530	17	and	and	CC
60025	4530	18	mix	mix	VB
60025	4530	19	them	-PRON-	PRP
60025	4530	20	with	with	IN
60025	4530	21	the	the	DT
60025	4530	22	flour	flour	NN
60025	4530	23	,	,	,
60025	4530	24	&	&	CC
60025	4530	25	c.	c.	NNP
60025	4530	26	Then	then	RB
60025	4530	27	wet	wet	VB
60025	4530	28	the	the	DT
60025	4530	29	whole	whole	NN
60025	4530	30	to	to	IN
60025	4530	31	a	a	DT
60025	4530	32	stiff	stiff	JJ
60025	4530	33	paste	paste	NN
60025	4530	34	with	with	IN
60025	4530	35	half	half	PDT
60025	4530	36	a	a	DT
60025	4530	37	pint	pint	NN
60025	4530	38	of	of	IN
60025	4530	39	rich	rich	JJ
60025	4530	40	milk	milk	NN
60025	4530	41	.	.	.
60025	4531	1	Knead	knead	VB
60025	4531	2	it	-PRON-	PRP
60025	4531	3	well	well	RB
60025	4531	4	,	,	,
60025	4531	5	and	and	CC
60025	4531	6	roll	roll	VB
60025	4531	7	it	-PRON-	PRP
60025	4531	8	out	out	RP
60025	4531	9	.	.	.
60025	4532	1	This	this	DT
60025	4532	2	paste	paste	NN
60025	4532	3	is	be	VBZ
60025	4532	4	intended	intend	VBN
60025	4532	5	for	for	IN
60025	4532	6	tarts	tart	NNS
60025	4532	7	of	of	IN
60025	4532	8	the	the	DT
60025	4532	9	finest	fine	JJS
60025	4532	10	sweetmeats	sweetmeat	NNS
60025	4532	11	.	.	.
60025	4533	1	If	if	IN
60025	4533	2	used	use	VBN
60025	4533	3	as	as	IN
60025	4533	4	shells	shell	NNS
60025	4533	5	,	,	,
60025	4533	6	they	-PRON-	PRP
60025	4533	7	should	should	MD
60025	4533	8	be	be	VB
60025	4533	9	baked	bake	VBN
60025	4533	10	empty	empty	JJ
60025	4533	11	,	,	,
60025	4533	12	and	and	CC
60025	4533	13	filled	fill	VBN
60025	4533	14	when	when	WRB
60025	4533	15	cool	cool	JJ
60025	4533	16	.	.	.
60025	4534	1	If	if	IN
60025	4534	2	made	make	VBN
60025	4534	3	into	into	IN
60025	4534	4	covered	covered	JJ
60025	4534	5	tarts	tart	NNS
60025	4534	6	,	,	,
60025	4534	7	they	-PRON-	PRP
60025	4534	8	may	may	MD
60025	4534	9	be	be	VB
60025	4534	10	iced	ice	VBN
60025	4534	11	all	all	RB
60025	4534	12	over	over	RB
60025	4534	13	,	,	,
60025	4534	14	in	in	IN
60025	4534	15	the	the	DT
60025	4534	16	manner	manner	NN
60025	4534	17	of	of	IN
60025	4534	18	cakes	cake	NNS
60025	4534	19	,	,	,
60025	4534	20	with	with	IN
60025	4534	21	beaten	beat	VBN
60025	4534	22	white	white	JJ
60025	4534	23	of	of	IN
60025	4534	24	egg	egg	NN
60025	4534	25	and	and	CC
60025	4534	26	powdered	powdered	JJ
60025	4534	27	loaf	loaf	NN
60025	4534	28	-	-	HYPH
60025	4534	29	sugar	sugar	NN
60025	4534	30	.	.	.
60025	4535	1	To	to	TO
60025	4535	2	make	make	VB
60025	4535	3	puffs	puff	NNS
60025	4535	4	of	of	IN
60025	4535	5	it	-PRON-	PRP
60025	4535	6	,	,	,
60025	4535	7	roll	roll	VB
60025	4535	8	it	-PRON-	PRP
60025	4535	9	out	out	RP
60025	4535	10	and	and	CC
60025	4535	11	cut	cut	VBD
60025	4535	12	it	-PRON-	PRP
60025	4535	13	into	into	IN
60025	4535	14	round	round	JJ
60025	4535	15	pieces	piece	NNS
60025	4535	16	with	with	IN
60025	4535	17	the	the	DT
60025	4535	18	edge	edge	NN
60025	4535	19	of	of	IN
60025	4535	20	a	a	DT
60025	4535	21	large	large	JJ
60025	4535	22	tumbler	tumbler	NN
60025	4535	23	,	,	,
60025	4535	24	or	or	CC
60025	4535	25	with	with	IN
60025	4535	26	a	a	DT
60025	4535	27	tin	tin	JJ
60025	4535	28	cutter	cutter	NN
60025	4535	29	.	.	.
60025	4536	1	Lay	lay	VB
60025	4536	2	the	the	DT
60025	4536	3	sweetmeat	sweetmeat	NN
60025	4536	4	on	on	IN
60025	4536	5	one	one	CD
60025	4536	6	half	half	NN
60025	4536	7	of	of	IN
60025	4536	8	the	the	DT
60025	4536	9	paste	paste	NN
60025	4536	10	,	,	,
60025	4536	11	fold	fold	VB
60025	4536	12	the	the	DT
60025	4536	13	other	other	JJ
60025	4536	14	over	over	IN
60025	4536	15	it	-PRON-	PRP
60025	4536	16	in	in	IN
60025	4536	17	the	the	DT
60025	4536	18	form	form	NN
60025	4536	19	of	of	IN
60025	4536	20	a	a	DT
60025	4536	21	half	half	JJ
60025	4536	22	-	-	HYPH
60025	4536	23	moon	moon	NN
60025	4536	24	,	,	,
60025	4536	25	and	and	CC
60025	4536	26	unite	unite	VB
60025	4536	27	the	the	DT
60025	4536	28	edges	edge	NNS
60025	4536	29	by	by	IN
60025	4536	30	notching	notch	VBG
60025	4536	31	them	-PRON-	PRP
60025	4536	32	together	together	RB
60025	4536	33	.	.	.
60025	4537	1	Bake	bake	VB
60025	4537	2	them	-PRON-	PRP
60025	4537	3	in	in	IN
60025	4537	4	a	a	DT
60025	4537	5	brisk	brisk	JJ
60025	4537	6	oven	oven	NN
60025	4537	7	,	,	,
60025	4537	8	and	and	CC
60025	4537	9	when	when	WRB
60025	4537	10	cool	cool	JJ
60025	4537	11	,	,	,
60025	4537	12	send	send	VB
60025	4537	13	them	-PRON-	PRP
60025	4537	14	to	to	TO
60025	4537	15	table	table	VB
60025	4537	16	handsomely	handsomely	RB
60025	4537	17	arranged	arrange	VBN
60025	4537	18	,	,	,
60025	4537	19	several	several	JJ
60025	4537	20	on	on	IN
60025	4537	21	a	a	DT
60025	4537	22	dish	dish	NN
60025	4537	23	.	.	.
60025	4538	1	Sweet	sweet	JJ
60025	4538	2	paste	paste	NN
60025	4538	3	is	be	VBZ
60025	4538	4	rarely	rarely	RB
60025	4538	5	used	use	VBN
60025	4538	6	except	except	IN
60025	4538	7	for	for	IN
60025	4538	8	very	very	RB
60025	4538	9	handsome	handsome	JJ
60025	4538	10	entertainments	entertainment	NNS
60025	4538	11	.	.	.
60025	4539	1	You	-PRON-	PRP
60025	4539	2	may	may	MD
60025	4539	3	add	add	VB
60025	4539	4	some	some	DT
60025	4539	5	rose	rose	NN
60025	4539	6	water	water	NN
60025	4539	7	in	in	IN
60025	4539	8	mixing	mix	VBG
60025	4539	9	it	-PRON-	PRP
60025	4539	10	.	.	.
60025	4540	1	SHELLS.--Shells	SHELLS.--Shells	NNP
60025	4540	2	of	of	IN
60025	4540	3	paste	paste	NN
60025	4540	4	are	be	VBP
60025	4540	5	made	make	VBN
60025	4540	6	of	of	IN
60025	4540	7	one	one	CD
60025	4540	8	sheet	sheet	NN
60025	4540	9	each	each	DT
60025	4540	10	,	,	,
60025	4540	11	rolled	roll	VBD
60025	4540	12	out	out	RP
60025	4540	13	in	in	IN
60025	4540	14	a	a	DT
60025	4540	15	circular	circular	JJ
60025	4540	16	form	form	NN
60025	4540	17	,	,	,
60025	4540	18	and	and	CC
60025	4540	19	spread	spread	VBD
60025	4540	20	over	over	IN
60025	4540	21	the	the	DT
60025	4540	22	bottom	bottom	NN
60025	4540	23	,	,	,
60025	4540	24	sides	side	NNS
60025	4540	25	,	,	,
60025	4540	26	and	and	CC
60025	4540	27	edges	edge	NNS
60025	4540	28	of	of	IN
60025	4540	29	buttered	butter	VBN
60025	4540	30	dishes	dish	NNS
60025	4540	31	or	or	CC
60025	4540	32	patty	patty	NNS
60025	4540	33	-	-	HYPH
60025	4540	34	pans	pan	NNS
60025	4540	35	,	,	,
60025	4540	36	and	and	CC
60025	4540	37	baked	bake	VBD
60025	4540	38	empty	empty	JJ
60025	4540	39	;	;	:
60025	4540	40	to	to	TO
60025	4540	41	be	be	VB
60025	4540	42	filled	fill	VBN
60025	4540	43	,	,	,
60025	4540	44	when	when	WRB
60025	4540	45	cool	cool	JJ
60025	4540	46	,	,	,
60025	4540	47	with	with	IN
60025	4540	48	stewed	stew	VBN
60025	4540	49	fruit	fruit	NN
60025	4540	50	,	,	,
60025	4540	51	(	(	-LRB-
60025	4540	52	which	which	WDT
60025	4540	53	for	for	IN
60025	4540	54	this	this	DT
60025	4540	55	purpose	purpose	NN
60025	4540	56	should	should	MD
60025	4540	57	be	be	VB
60025	4540	58	always	always	RB
60025	4540	59	cold	cold	JJ
60025	4540	60	,	,	,
60025	4540	61	)	)	-RRB-
60025	4540	62	or	or	CC
60025	4540	63	with	with	IN
60025	4540	64	sweetmeats	sweetmeat	NNS
60025	4540	65	.	.	.
60025	4541	1	They	-PRON-	PRP
60025	4541	2	should	should	MD
60025	4541	3	be	be	VB
60025	4541	4	made	make	VBN
60025	4541	5	either	either	CC
60025	4541	6	of	of	IN
60025	4541	7	fine	fine	JJ
60025	4541	8	puff	puff	NN
60025	4541	9	paste	paste	NN
60025	4541	10	,	,	,
60025	4541	11	or	or	CC
60025	4541	12	of	of	IN
60025	4541	13	the	the	DT
60025	4541	14	best	good	JJS
60025	4541	15	plain	plain	JJ
60025	4541	16	paste	paste	NN
60025	4541	17	,	,	,
60025	4541	18	or	or	CC
60025	4541	19	of	of	IN
60025	4541	20	sweet	sweet	JJ
60025	4541	21	paste	paste	NN
60025	4541	22	.	.	.
60025	4542	1	They	-PRON-	PRP
60025	4542	2	are	be	VBP
60025	4542	3	generally	generally	RB
60025	4542	4	rolled	roll	VBN
60025	4542	5	out	out	RP
60025	4542	6	rather	rather	RB
60025	4542	7	thick	thick	JJ
60025	4542	8	,	,	,
60025	4542	9	and	and	CC
60025	4542	10	will	will	MD
60025	4542	11	require	require	VB
60025	4542	12	about	about	IN
60025	4542	13	half	half	PDT
60025	4542	14	an	an	DT
60025	4542	15	hour	hour	NN
60025	4542	16	to	to	TO
60025	4542	17	bake	bake	VB
60025	4542	18	.	.	.
60025	4543	1	The	the	DT
60025	4543	2	oven	oven	NN
60025	4543	3	should	should	MD
60025	4543	4	be	be	VB
60025	4543	5	rather	rather	RB
60025	4543	6	quick	quick	JJ
60025	4543	7	,	,	,
60025	4543	8	and	and	CC
60025	4543	9	of	of	IN
60025	4543	10	equal	equal	JJ
60025	4543	11	heat	heat	NN
60025	4543	12	throughout	throughout	RB
60025	4543	13	;	;	:
60025	4543	14	if	if	IN
60025	4543	15	hotter	hot	JJR
60025	4543	16	in	in	IN
60025	4543	17	one	one	CD
60025	4543	18	part	part	NN
60025	4543	19	than	than	IN
60025	4543	20	in	in	IN
60025	4543	21	another	another	DT
60025	4543	22	,	,	,
60025	4543	23	the	the	DT
60025	4543	24	paste	paste	NN
60025	4543	25	will	will	MD
60025	4543	26	draw	draw	VB
60025	4543	27	to	to	IN
60025	4543	28	one	one	CD
60025	4543	29	side	side	NN
60025	4543	30	,	,	,
60025	4543	31	and	and	CC
60025	4543	32	be	be	VB
60025	4543	33	warped	warped	JJ
60025	4543	34	and	and	CC
60025	4543	35	disfigured	disfigure	VBN
60025	4543	36	.	.	.
60025	4544	1	The	the	DT
60025	4544	2	shells	shell	NNS
60025	4544	3	should	should	MD
60025	4544	4	be	be	VB
60025	4544	5	baked	bake	VBN
60025	4544	6	of	of	IN
60025	4544	7	a	a	DT
60025	4544	8	light	light	JJ
60025	4544	9	brown	brown	NN
60025	4544	10	.	.	.
60025	4545	1	When	when	WRB
60025	4545	2	cool	cool	JJ
60025	4545	3	,	,	,
60025	4545	4	they	-PRON-	PRP
60025	4545	5	mast	mast	VBP
60025	4545	6	be	be	VB
60025	4545	7	taken	take	VBN
60025	4545	8	out	out	IN
60025	4545	9	of	of	IN
60025	4545	10	the	the	DT
60025	4545	11	dishes	dish	NNS
60025	4545	12	on	on	IN
60025	4545	13	which	which	WDT
60025	4545	14	they	-PRON-	PRP
60025	4545	15	were	be	VBD
60025	4545	16	baked	bake	VBN
60025	4545	17	,	,	,
60025	4545	18	and	and	CC
60025	4545	19	transferred	transfer	VBN
60025	4545	20	to	to	IN
60025	4545	21	plates	plate	NNS
60025	4545	22	,	,	,
60025	4545	23	and	and	CC
60025	4545	24	filled	fill	VBN
60025	4545	25	with	with	IN
60025	4545	26	the	the	DT
60025	4545	27	fruit	fruit	NN
60025	4545	28	.	.	.
60025	4546	1	Shells	shell	NNS
60025	4546	2	of	of	IN
60025	4546	3	puff	puff	NN
60025	4546	4	paste	paste	NN
60025	4546	5	will	will	MD
60025	4546	6	rise	rise	VB
60025	4546	7	best	well	RBS
60025	4546	8	if	if	IN
60025	4546	9	baked	bake	VBN
60025	4546	10	on	on	IN
60025	4546	11	flat	flat	JJ
60025	4546	12	patty	patty	NNP
60025	4546	13	-	-	HYPH
60025	4546	14	pans	pan	NNS
60025	4546	15	,	,	,
60025	4546	16	or	or	CC
60025	4546	17	tin	tin	NN
60025	4546	18	plates	plate	NNS
60025	4546	19	.	.	.
60025	4547	1	When	when	WRB
60025	4547	2	they	-PRON-	PRP
60025	4547	3	are	be	VBP
60025	4547	4	cool	cool	JJ
60025	4547	5	,	,	,
60025	4547	6	pile	pile	VBP
60025	4547	7	the	the	DT
60025	4547	8	sweetmeats	sweetmeat	NNS
60025	4547	9	on	on	IN
60025	4547	10	them	-PRON-	PRP
60025	4547	11	in	in	IN
60025	4547	12	a	a	DT
60025	4547	13	heap	heap	NN
60025	4547	14	.	.	.
60025	4548	1	The	the	DT
60025	4548	2	thicker	thick	JJR
60025	4548	3	and	and	CC
60025	4548	4	higher	high	JJR
60025	4548	5	the	the	DT
60025	4548	6	paste	paste	NN
60025	4548	7	rises	rise	VBZ
60025	4548	8	,	,	,
60025	4548	9	and	and	CC
60025	4548	10	the	the	DT
60025	4548	11	more	more	JJR
60025	4548	12	it	-PRON-	PRP
60025	4548	13	flakes	flake	VBZ
60025	4548	14	in	in	IN
60025	4548	15	layers	layer	NNS
60025	4548	16	or	or	CC
60025	4548	17	leaves	leave	NNS
60025	4548	18	,	,	,
60025	4548	19	the	the	DT
60025	4548	20	finer	fine	JJR
60025	4548	21	it	-PRON-	PRP
60025	4548	22	is	be	VBZ
60025	4548	23	considered	consider	VBN
60025	4548	24	.	.	.
60025	4549	1	Baking	bake	VBG
60025	4549	2	paste	paste	NN
60025	4549	3	as	as	IN
60025	4549	4	empty	empty	JJ
60025	4549	5	shells	shell	NNS
60025	4549	6	,	,	,
60025	4549	7	prevents	prevent	VBZ
60025	4549	8	it	-PRON-	PRP
60025	4549	9	from	from	IN
60025	4549	10	being	be	VBG
60025	4549	11	moist	moist	JJ
60025	4549	12	or	or	CC
60025	4549	13	clammy	clammy	JJ
60025	4549	14	at	at	IN
60025	4549	15	the	the	DT
60025	4549	16	bottom	bottom	NN
60025	4549	17	.	.	.
60025	4550	1	Tarts	tart	NNS
60025	4550	2	are	be	VBP
60025	4550	3	small	small	JJ
60025	4550	4	shells	shell	NNS
60025	4550	5	with	with	IN
60025	4550	6	fruit	fruit	NN
60025	4550	7	in	in	IN
60025	4550	8	them	-PRON-	PRP
60025	4550	9	.	.	.
60025	4551	1	PIES.--Pies	pies.--pie	NNS
60025	4551	2	may	may	MD
60025	4551	3	be	be	VB
60025	4551	4	made	make	VBN
60025	4551	5	with	with	IN
60025	4551	6	any	any	DT
60025	4551	7	sort	sort	NN
60025	4551	8	of	of	IN
60025	4551	9	paste	paste	NN
60025	4551	10	.	.	.
60025	4552	1	It	-PRON-	PRP
60025	4552	2	is	be	VBZ
60025	4552	3	a	a	DT
60025	4552	4	fault	fault	NN
60025	4552	5	to	to	TO
60025	4552	6	roll	roll	VB
60025	4552	7	it	-PRON-	PRP
60025	4552	8	out	out	RP
60025	4552	9	too	too	RB
60025	4552	10	thin	thin	JJ
60025	4552	11	;	;	:
60025	4552	12	for	for	CC
60025	4552	13	if	if	IN
60025	4552	14	it	-PRON-	PRP
60025	4552	15	has	have	VBZ
60025	4552	16	not	not	RB
60025	4552	17	sufficient	sufficient	JJ
60025	4552	18	substance	substance	NN
60025	4552	19	,	,	,
60025	4552	20	it	-PRON-	PRP
60025	4552	21	will	will	MD
60025	4552	22	,	,	,
60025	4552	23	when	when	WRB
60025	4552	24	baked	bake	VBN
60025	4552	25	,	,	,
60025	4552	26	be	be	VB
60025	4552	27	dry	dry	JJ
60025	4552	28	and	and	CC
60025	4552	29	tasteless	tasteless	JJ
60025	4552	30	.	.	.
60025	4553	1	For	for	IN
60025	4553	2	a	a	DT
60025	4553	3	pie	pie	NN
60025	4553	4	,	,	,
60025	4553	5	divide	divide	VB
60025	4553	6	the	the	DT
60025	4553	7	paste	paste	NN
60025	4553	8	into	into	IN
60025	4553	9	two	two	CD
60025	4553	10	sheets	sheet	NNS
60025	4553	11	;	;	:
60025	4553	12	spread	spread	VB
60025	4553	13	one	one	CD
60025	4553	14	of	of	IN
60025	4553	15	them	-PRON-	PRP
60025	4553	16	over	over	IN
60025	4553	17	the	the	DT
60025	4553	18	bottom	bottom	NN
60025	4553	19	and	and	CC
60025	4553	20	sides	side	NNS
60025	4553	21	of	of	IN
60025	4553	22	a	a	DT
60025	4553	23	deep	deep	JJ
60025	4553	24	dish	dish	NN
60025	4553	25	well	well	NN
60025	4553	26	buttered	butter	VBN
60025	4553	27	.	.	.
60025	4554	1	Next	next	JJ
60025	4554	2	put	put	NN
60025	4554	3	in	in	IN
60025	4554	4	the	the	DT
60025	4554	5	fruit	fruit	NN
60025	4554	6	or	or	CC
60025	4554	7	other	other	JJ
60025	4554	8	ingredients	ingredient	NNS
60025	4554	9	,	,	,
60025	4554	10	(	(	-LRB-
60025	4554	11	heaping	heap	VBG
60025	4554	12	it	-PRON-	PRP
60025	4554	13	higher	high	JJR
60025	4554	14	in	in	IN
60025	4554	15	the	the	DT
60025	4554	16	centre	centre	NN
60025	4554	17	,	,	,
60025	4554	18	)	)	-RRB-
60025	4554	19	and	and	CC
60025	4554	20	then	then	RB
60025	4554	21	place	place	VB
60025	4554	22	the	the	DT
60025	4554	23	other	other	JJ
60025	4554	24	sheet	sheet	NN
60025	4554	25	of	of	IN
60025	4554	26	paste	paste	NN
60025	4554	27	on	on	IN
60025	4554	28	the	the	DT
60025	4554	29	top	top	NN
60025	4554	30	as	as	IN
60025	4554	31	a	a	DT
60025	4554	32	lid	lid	NN
60025	4554	33	or	or	CC
60025	4554	34	cover	cover	NN
60025	4554	35	;	;	:
60025	4554	36	pressing	press	VBG
60025	4554	37	the	the	DT
60025	4554	38	edges	edge	NNS
60025	4554	39	closely	closely	RB
60025	4554	40	down	down	RB
60025	4554	41	,	,	,
60025	4554	42	and	and	CC
60025	4554	43	afterwards	afterwards	RB
60025	4554	44	crimping	crimp	VBG
60025	4554	45	or	or	CC
60025	4554	46	notching	notch	VBG
60025	4554	47	them	-PRON-	PRP
60025	4554	48	with	with	IN
60025	4554	49	a	a	DT
60025	4554	50	sharp	sharp	JJ
60025	4554	51	small	small	JJ
60025	4554	52	knife	knife	NN
60025	4554	53	.	.	.
60025	4555	1	In	in	IN
60025	4555	2	making	make	VBG
60025	4555	3	pies	pie	NNS
60025	4555	4	of	of	IN
60025	4555	5	juicy	juicy	NNP
60025	4555	6	fruit	fruit	NN
60025	4555	7	,	,	,
60025	4555	8	it	-PRON-	PRP
60025	4555	9	is	be	VBZ
60025	4555	10	well	well	JJ
60025	4555	11	to	to	TO
60025	4555	12	put	put	VB
60025	4555	13	on	on	IN
60025	4555	14	the	the	DT
60025	4555	15	centre	centre	NN
60025	4555	16	of	of	IN
60025	4555	17	the	the	DT
60025	4555	18	under	under	JJ
60025	4555	19	crust	crust	NN
60025	4555	20	a	a	DT
60025	4555	21	common	common	JJ
60025	4555	22	tea	tea	NN
60025	4555	23	-	-	HYPH
60025	4555	24	cup	cup	NN
60025	4555	25	,	,	,
60025	4555	26	laying	lay	VBG
60025	4555	27	the	the	DT
60025	4555	28	fruit	fruit	NN
60025	4555	29	round	round	IN
60025	4555	30	it	-PRON-	PRP
60025	4555	31	and	and	CC
60025	4555	32	over	over	IN
60025	4555	33	it	-PRON-	PRP
60025	4555	34	.	.	.
60025	4556	1	The	the	DT
60025	4556	2	juice	juice	NN
60025	4556	3	will	will	MD
60025	4556	4	collect	collect	VB
60025	4556	5	under	under	IN
60025	4556	6	the	the	DT
60025	4556	7	cup	cup	NN
60025	4556	8	,	,	,
60025	4556	9	and	and	CC
60025	4556	10	not	not	RB
60025	4556	11	be	be	VB
60025	4556	12	liable	liable	JJ
60025	4556	13	to	to	TO
60025	4556	14	run	run	VB
60025	4556	15	out	out	RP
60025	4556	16	from	from	IN
60025	4556	17	between	between	IN
60025	4556	18	the	the	DT
60025	4556	19	edges	edge	NNS
60025	4556	20	.	.	.
60025	4557	1	There	there	EX
60025	4557	2	should	should	MD
60025	4557	3	be	be	VB
60025	4557	4	plenty	plenty	NN
60025	4557	5	of	of	IN
60025	4557	6	sugar	sugar	NN
60025	4557	7	strewed	strew	VBN
60025	4557	8	among	among	IN
60025	4557	9	the	the	DT
60025	4557	10	fruit	fruit	NN
60025	4557	11	as	as	IN
60025	4557	12	you	-PRON-	PRP
60025	4557	13	put	put	VBP
60025	4557	14	it	-PRON-	PRP
60025	4557	15	into	into	IN
60025	4557	16	the	the	DT
60025	4557	17	pie	pie	NN
60025	4557	18	.	.	.
60025	4558	1	Preserves	preserve	NNS
60025	4558	2	should	should	MD
60025	4558	3	never	never	RB
60025	4558	4	be	be	VB
60025	4558	5	put	put	VBN
60025	4558	6	into	into	IN
60025	4558	7	covered	cover	VBN
60025	4558	8	pies	pie	NNS
60025	4558	9	.	.	.
60025	4559	1	The	the	DT
60025	4559	2	proper	proper	JJ
60025	4559	3	way	way	NN
60025	4559	4	is	be	VBZ
60025	4559	5	to	to	TO
60025	4559	6	lay	lay	VB
60025	4559	7	them	-PRON-	PRP
60025	4559	8	in	in	IN
60025	4559	9	baked	baked	JJ
60025	4559	10	shells	shell	NNS
60025	4559	11	.	.	.
60025	4560	1	All	all	DT
60025	4560	2	pies	pie	NNS
60025	4560	3	are	be	VBP
60025	4560	4	best	best	JJ
60025	4560	5	the	the	DT
60025	4560	6	day	day	NN
60025	4560	7	they	-PRON-	PRP
60025	4560	8	are	be	VBP
60025	4560	9	baked	bake	VBN
60025	4560	10	.	.	.
60025	4561	1	If	if	IN
60025	4561	2	kept	keep	VBD
60025	4561	3	twenty	twenty	CD
60025	4561	4	-	-	HYPH
60025	4561	5	four	four	CD
60025	4561	6	hours	hour	NNS
60025	4561	7	the	the	DT
60025	4561	8	paste	paste	NN
60025	4561	9	falls	fall	VBZ
60025	4561	10	and	and	CC
60025	4561	11	becomes	become	VBZ
60025	4561	12	comparatively	comparatively	RB
60025	4561	13	hard	hard	JJ
60025	4561	14	,	,	,
60025	4561	15	heavy	heavy	JJ
60025	4561	16	,	,	,
60025	4561	17	and	and	CC
60025	4561	18	unwholesome	unwholesome	NN
60025	4561	19	.	.	.
60025	4562	1	If	if	IN
60025	4562	2	the	the	DT
60025	4562	3	fruit	fruit	NN
60025	4562	4	is	be	VBZ
60025	4562	5	not	not	RB
60025	4562	6	ripe	ripe	JJ
60025	4562	7	,	,	,
60025	4562	8	it	-PRON-	PRP
60025	4562	9	should	should	MD
60025	4562	10	be	be	VB
60025	4562	11	stewed	stew	VBN
60025	4562	12	,	,	,
60025	4562	13	sweetened	sweeten	VBN
60025	4562	14	,	,	,
60025	4562	15	and	and	CC
60025	4562	16	allowed	allow	VBN
60025	4562	17	to	to	TO
60025	4562	18	get	get	VB
60025	4562	19	cold	cold	JJ
60025	4562	20	before	before	IN
60025	4562	21	it	-PRON-	PRP
60025	4562	22	is	be	VBZ
60025	4562	23	put	put	VBN
60025	4562	24	into	into	IN
60025	4562	25	the	the	DT
60025	4562	26	pie	pie	NN
60025	4562	27	.	.	.
60025	4563	1	If	if	IN
60025	4563	2	put	put	VBN
60025	4563	3	in	in	RP
60025	4563	4	warm	warm	JJ
60025	4563	5	it	-PRON-	PRP
60025	4563	6	will	will	MD
60025	4563	7	make	make	VB
60025	4563	8	the	the	DT
60025	4563	9	paste	paste	NN
60025	4563	10	heavy	heavy	JJ
60025	4563	11	.	.	.
60025	4564	1	With	with	IN
60025	4564	2	fruit	fruit	NN
60025	4564	3	pies	pie	NNS
60025	4564	4	always	always	RB
60025	4564	5	have	have	VBP
60025	4564	6	a	a	DT
60025	4564	7	sugar	sugar	NN
60025	4564	8	dish	dish	NN
60025	4564	9	on	on	IN
60025	4564	10	the	the	DT
60025	4564	11	table	table	NN
60025	4564	12	in	in	IN
60025	4564	13	case	case	NN
60025	4564	14	they	-PRON-	PRP
60025	4564	15	should	should	MD
60025	4564	16	not	not	RB
60025	4564	17	be	be	VB
60025	4564	18	found	find	VBN
60025	4564	19	sweet	sweet	JJ
60025	4564	20	enough	enough	RB
60025	4564	21	.	.	.
60025	4565	1	STANDING	stand	VBG
60025	4565	2	PIES.--Cut	PIES.--Cut	``
60025	4565	3	up	up	RB
60025	4565	4	half	half	PDT
60025	4565	5	a	a	DT
60025	4565	6	pound	pound	NN
60025	4565	7	of	of	IN
60025	4565	8	butter	butter	NN
60025	4565	9	,	,	,
60025	4565	10	and	and	CC
60025	4565	11	put	put	VBD
60025	4565	12	it	-PRON-	PRP
60025	4565	13	into	into	IN
60025	4565	14	a	a	DT
60025	4565	15	sauce	sauce	NN
60025	4565	16	-	-	HYPH
60025	4565	17	pan	pan	NN
60025	4565	18	with	with	IN
60025	4565	19	three	three	CD
60025	4565	20	quarters	quarter	NNS
60025	4565	21	of	of	IN
60025	4565	22	a	a	DT
60025	4565	23	pint	pint	NN
60025	4565	24	of	of	IN
60025	4565	25	water	water	NN
60025	4565	26	;	;	:
60025	4565	27	cover	cover	VB
60025	4565	28	it	-PRON-	PRP
60025	4565	29	,	,	,
60025	4565	30	and	and	CC
60025	4565	31	set	set	VBD
60025	4565	32	it	-PRON-	PRP
60025	4565	33	on	on	IN
60025	4565	34	hot	hot	JJ
60025	4565	35	coals	coal	NNS
60025	4565	36	.	.	.
60025	4566	1	Have	have	VBP
60025	4566	2	ready	ready	JJ
60025	4566	3	in	in	IN
60025	4566	4	a	a	DT
60025	4566	5	pan	pan	NN
60025	4566	6	two	two	CD
60025	4566	7	pounds	pound	NNS
60025	4566	8	of	of	IN
60025	4566	9	sifted	sift	VBN
60025	4566	10	flour	flour	NN
60025	4566	11	;	;	:
60025	4566	12	make	make	VB
60025	4566	13	a	a	DT
60025	4566	14	hole	hole	NN
60025	4566	15	in	in	IN
60025	4566	16	the	the	DT
60025	4566	17	middle	middle	NN
60025	4566	18	of	of	IN
60025	4566	19	it	-PRON-	PRP
60025	4566	20	,	,	,
60025	4566	21	pour	pour	VBP
60025	4566	22	in	in	IN
60025	4566	23	the	the	DT
60025	4566	24	melted	melted	JJ
60025	4566	25	butter	butter	NN
60025	4566	26	as	as	RB
60025	4566	27	soon	soon	RB
60025	4566	28	as	as	IN
60025	4566	29	it	-PRON-	PRP
60025	4566	30	boils	boil	VBZ
60025	4566	31	,	,	,
60025	4566	32	and	and	CC
60025	4566	33	then	then	RB
60025	4566	34	with	with	IN
60025	4566	35	a	a	DT
60025	4566	36	spoon	spoon	NN
60025	4566	37	gradually	gradually	RB
60025	4566	38	mix	mix	NN
60025	4566	39	in	in	IN
60025	4566	40	the	the	DT
60025	4566	41	flour	flour	NN
60025	4566	42	.	.	.
60025	4567	1	When	when	WRB
60025	4567	2	it	-PRON-	PRP
60025	4567	3	is	be	VBZ
60025	4567	4	well	well	RB
60025	4567	5	mixed	mixed	JJ
60025	4567	6	,	,	,
60025	4567	7	knead	knead	VB
60025	4567	8	it	-PRON-	PRP
60025	4567	9	with	with	IN
60025	4567	10	your	-PRON-	PRP$
60025	4567	11	hands	hand	NNS
60025	4567	12	into	into	IN
60025	4567	13	a	a	DT
60025	4567	14	stiff	stiff	JJ
60025	4567	15	dough	dough	NN
60025	4567	16	.	.	.
60025	4568	1	Sprinkle	sprinkle	VB
60025	4568	2	your	-PRON-	PRP$
60025	4568	3	paste	paste	NN
60025	4568	4	-	-	HYPH
60025	4568	5	board	board	NN
60025	4568	6	with	with	IN
60025	4568	7	flour	flour	NN
60025	4568	8	,	,	,
60025	4568	9	lay	lay	VB
60025	4568	10	the	the	DT
60025	4568	11	dough	dough	NN
60025	4568	12	upon	upon	IN
60025	4568	13	it	-PRON-	PRP
60025	4568	14	,	,	,
60025	4568	15	and	and	CC
60025	4568	16	continue	continue	VB
60025	4568	17	to	to	TO
60025	4568	18	knead	knead	VB
60025	4568	19	it	-PRON-	PRP
60025	4568	20	with	with	IN
60025	4568	21	your	-PRON-	PRP$
60025	4568	22	hands	hand	NNS
60025	4568	23	till	till	IN
60025	4568	24	it	-PRON-	PRP
60025	4568	25	no	no	RB
60025	4568	26	longer	long	RBR
60025	4568	27	sticks	stick	VBZ
60025	4568	28	to	to	IN
60025	4568	29	them	-PRON-	PRP
60025	4568	30	,	,	,
60025	4568	31	and	and	CC
60025	4568	32	is	be	VBZ
60025	4568	33	quite	quite	RB
60025	4568	34	light	light	JJ
60025	4568	35	.	.	.
60025	4569	1	Then	then	RB
60025	4569	2	let	let	VB
60025	4569	3	it	-PRON-	PRP
60025	4569	4	stand	stand	VB
60025	4569	5	an	an	DT
60025	4569	6	hour	hour	NN
60025	4569	7	to	to	TO
60025	4569	8	cool	cool	VB
60025	4569	9	.	.	.
60025	4570	1	Cut	cut	VB
60025	4570	2	off	off	RP
60025	4570	3	pieces	piece	NNS
60025	4570	4	for	for	IN
60025	4570	5	the	the	DT
60025	4570	6	bottom	bottom	NN
60025	4570	7	and	and	CC
60025	4570	8	top	top	NN
60025	4570	9	;	;	:
60025	4570	10	roll	roll	VB
60025	4570	11	them	-PRON-	PRP
60025	4570	12	out	out	RP
60025	4570	13	thick	thick	JJ
60025	4570	14	,	,	,
60025	4570	15	and	and	CC
60025	4570	16	roll	roll	VB
60025	4570	17	out	out	RP
60025	4570	18	a	a	DT
60025	4570	19	long	long	JJ
60025	4570	20	piece	piece	NN
60025	4570	21	for	for	IN
60025	4570	22	the	the	DT
60025	4570	23	sides	side	NNS
60025	4570	24	or	or	CC
60025	4570	25	walls	wall	NNS
60025	4570	26	of	of	IN
60025	4570	27	the	the	DT
60025	4570	28	pie	pie	NN
60025	4570	29	,	,	,
60025	4570	30	which	which	WDT
60025	4570	31	you	-PRON-	PRP
60025	4570	32	must	must	MD
60025	4570	33	fix	fix	VB
60025	4570	34	on	on	IN
60025	4570	35	the	the	DT
60025	4570	36	bottom	bottom	NN
60025	4570	37	so	so	IN
60025	4570	38	as	as	IN
60025	4570	39	to	to	TO
60025	4570	40	stand	stand	VB
60025	4570	41	up	up	RP
60025	4570	42	all	all	DT
60025	4570	43	round	round	NN
60025	4570	44	;	;	:
60025	4570	45	cement	cement	VB
60025	4570	46	them	-PRON-	PRP
60025	4570	47	together	together	RB
60025	4570	48	with	with	IN
60025	4570	49	white	white	NN
60025	4570	50	of	of	IN
60025	4570	51	egg	egg	NN
60025	4570	52	,	,	,
60025	4570	53	pinching	pinch	VBG
60025	4570	54	and	and	CC
60025	4570	55	closing	close	VBG
60025	4570	56	them	-PRON-	PRP
60025	4570	57	firmly	firmly	RB
60025	4570	58	.	.	.
60025	4571	1	Then	then	RB
60025	4571	2	put	put	VB
60025	4571	3	in	in	RP
60025	4571	4	the	the	DT
60025	4571	5	ingredients	ingredient	NNS
60025	4571	6	of	of	IN
60025	4571	7	your	-PRON-	PRP$
60025	4571	8	pie	pie	NN
60025	4571	9	,	,	,
60025	4571	10	(	(	-LRB-
60025	4571	11	which	which	WDT
60025	4571	12	should	should	MD
60025	4571	13	be	be	VB
60025	4571	14	venison	venison	NNP
60025	4571	15	,	,	,
60025	4571	16	game	game	NNP
60025	4571	17	,	,	,
60025	4571	18	or	or	CC
60025	4571	19	poultry	poultry	NN
60025	4571	20	,	,	,
60025	4571	21	)	)	-RRB-
60025	4571	22	and	and	CC
60025	4571	23	lay	lie	VBD
60025	4571	24	on	on	IN
60025	4571	25	the	the	DT
60025	4571	26	lid	lid	NN
60025	4571	27	or	or	CC
60025	4571	28	top	top	JJ
60025	4571	29	crust	crust	NN
60025	4571	30	,	,	,
60025	4571	31	pinching	pinch	VBG
60025	4571	32	the	the	DT
60025	4571	33	edges	edge	NNS
60025	4571	34	closely	closely	RB
60025	4571	35	together	together	RB
60025	4571	36	.	.	.
60025	4572	1	You	-PRON-	PRP
60025	4572	2	may	may	MD
60025	4572	3	ornament	ornament	VB
60025	4572	4	the	the	DT
60025	4572	5	sides	side	NNS
60025	4572	6	and	and	CC
60025	4572	7	top	top	NN
60025	4572	8	with	with	IN
60025	4572	9	leaves	leave	NNS
60025	4572	10	or	or	CC
60025	4572	11	flowers	flower	NNS
60025	4572	12	of	of	IN
60025	4572	13	paste	paste	NN
60025	4572	14	,	,	,
60025	4572	15	shaped	shape	VBN
60025	4572	16	with	with	IN
60025	4572	17	a	a	DT
60025	4572	18	tin	tin	JJ
60025	4572	19	cutter	cutter	NN
60025	4572	20	,	,	,
60025	4572	21	and	and	CC
60025	4572	22	notch	notch	NN
60025	4572	23	or	or	CC
60025	4572	24	scollop	scollop	VBP
60025	4572	25	the	the	DT
60025	4572	26	edges	edge	NNS
60025	4572	27	handsomely	handsomely	RB
60025	4572	28	.	.	.
60025	4573	1	Before	before	IN
60025	4573	2	you	-PRON-	PRP
60025	4573	3	set	set	VBD
60025	4573	4	it	-PRON-	PRP
60025	4573	5	in	in	IN
60025	4573	6	the	the	DT
60025	4573	7	oven	oven	JJ
60025	4573	8	glaze	glaze	VB
60025	4573	9	it	-PRON-	PRP
60025	4573	10	all	all	RB
60025	4573	11	over	over	RB
60025	4573	12	with	with	IN
60025	4573	13	white	white	NN
60025	4573	14	of	of	IN
60025	4573	15	egg	egg	NN
60025	4573	16	.	.	.
60025	4574	1	Bake	bake	VB
60025	4574	2	it	-PRON-	PRP
60025	4574	3	four	four	CD
60025	4574	4	hours	hour	NNS
60025	4574	5	.	.	.
60025	4575	1	These	these	DT
60025	4575	2	pies	pie	NNS
60025	4575	3	are	be	VBP
60025	4575	4	always	always	RB
60025	4575	5	eaten	eat	VBN
60025	4575	6	cold	cold	JJ
60025	4575	7	,	,	,
60025	4575	8	and	and	CC
60025	4575	9	in	in	IN
60025	4575	10	winter	winter	NN
60025	4575	11	will	will	MD
60025	4575	12	keep	keep	VB
60025	4575	13	two	two	CD
60025	4575	14	or	or	CC
60025	4575	15	three	three	CD
60025	4575	16	weeks	week	NNS
60025	4575	17	,	,	,
60025	4575	18	if	if	IN
60025	4575	19	the	the	DT
60025	4575	20	air	air	NN
60025	4575	21	is	be	VBZ
60025	4575	22	carefully	carefully	RB
60025	4575	23	excluded	exclude	VBN
60025	4575	24	from	from	IN
60025	4575	25	them	-PRON-	PRP
60025	4575	26	;	;	:
60025	4575	27	and	and	CC
60025	4575	28	they	-PRON-	PRP
60025	4575	29	may	may	MD
60025	4575	30	be	be	VB
60025	4575	31	carried	carry	VBN
60025	4575	32	to	to	IN
60025	4575	33	a	a	DT
60025	4575	34	considerable	considerable	JJ
60025	4575	35	distance	distance	NN
60025	4575	36	.	.	.
60025	4576	1	A	a	DT
60025	4576	2	PYRAMID	pyramid	NN
60025	4576	3	OF	of	IN
60025	4576	4	TARTS.--Roll	tarts.--roll	NN
60025	4576	5	out	out	IN
60025	4576	6	a	a	DT
60025	4576	7	sufficient	sufficient	JJ
60025	4576	8	quantity	quantity	NN
60025	4576	9	of	of	IN
60025	4576	10	the	the	DT
60025	4576	11	best	good	JJS
60025	4576	12	puff	puff	JJ
60025	4576	13	paste	paste	NN
60025	4576	14	,	,	,
60025	4576	15	or	or	CC
60025	4576	16	sugar	sugar	NN
60025	4576	17	paste	paste	NN
60025	4576	18	;	;	:
60025	4576	19	and	and	CC
60025	4576	20	with	with	IN
60025	4576	21	oval	oval	NN
60025	4576	22	or	or	CC
60025	4576	23	circular	circular	JJ
60025	4576	24	cutters	cutter	NNS
60025	4576	25	,	,	,
60025	4576	26	cut	cut	VBD
60025	4576	27	it	-PRON-	PRP
60025	4576	28	out	out	RP
60025	4576	29	into	into	IN
60025	4576	30	seven	seven	CD
60025	4576	31	or	or	CC
60025	4576	32	eight	eight	CD
60025	4576	33	pieces	piece	NNS
60025	4576	34	of	of	IN
60025	4576	35	different	different	JJ
60025	4576	36	sizes	size	NNS
60025	4576	37	;	;	,
60025	4576	38	stamping	stamp	VBG
60025	4576	39	the	the	DT
60025	4576	40	middle	middle	NN
60025	4576	41	of	of	IN
60025	4576	42	each	each	DT
60025	4576	43	with	with	IN
60025	4576	44	the	the	DT
60025	4576	45	cutter	cutter	NN
60025	4576	46	you	-PRON-	PRP
60025	4576	47	intend	intend	VBP
60025	4576	48	using	use	VBG
60025	4576	49	for	for	IN
60025	4576	50	the	the	DT
60025	4576	51	next	next	JJ
60025	4576	52	.	.	.
60025	4577	1	Bake	bake	VB
60025	4577	2	them	-PRON-	PRP
60025	4577	3	all	all	DT
60025	4577	4	separately	separately	RB
60025	4577	5	,	,	,
60025	4577	6	and	and	CC
60025	4577	7	when	when	WRB
60025	4577	8	they	-PRON-	PRP
60025	4577	9	are	be	VBP
60025	4577	10	cool	cool	JJ
60025	4577	11	,	,	,
60025	4577	12	place	place	VB
60025	4577	13	them	-PRON-	PRP
60025	4577	14	on	on	IN
60025	4577	15	a	a	DT
60025	4577	16	dish	dish	NN
60025	4577	17	in	in	IN
60025	4577	18	a	a	DT
60025	4577	19	pyramid	pyramid	NN
60025	4577	20	,	,	,
60025	4577	21	(	(	-LRB-
60025	4577	22	gradually	gradually	RB
60025	4577	23	diminishing	diminish	VBG
60025	4577	24	in	in	IN
60025	4577	25	size	size	NN
60025	4577	26	,	,	,
60025	4577	27	)	)	-RRB-
60025	4577	28	the	the	DT
60025	4577	29	largest	large	JJS
60025	4577	30	piece	piece	NN
60025	4577	31	at	at	IN
60025	4577	32	the	the	DT
60025	4577	33	bottom	bottom	NN
60025	4577	34	,	,	,
60025	4577	35	and	and	CC
60025	4577	36	the	the	DT
60025	4577	37	smallest	small	JJS
60025	4577	38	at	at	IN
60025	4577	39	the	the	DT
60025	4577	40	top	top	NN
60025	4577	41	.	.	.
60025	4578	1	Take	take	VB
60025	4578	2	various	various	JJ
60025	4578	3	preserved	preserve	VBN
60025	4578	4	fruits	fruit	NNS
60025	4578	5	,	,	,
60025	4578	6	and	and	CC
60025	4578	7	lay	lie	VBD
60025	4578	8	some	some	DT
60025	4578	9	of	of	IN
60025	4578	10	the	the	DT
60025	4578	11	largest	large	JJS
60025	4578	12	on	on	IN
60025	4578	13	the	the	DT
60025	4578	14	lower	low	JJR
60025	4578	15	piece	piece	NN
60025	4578	16	of	of	IN
60025	4578	17	paste	paste	NN
60025	4578	18	;	;	:
60025	4578	19	on	on	IN
60025	4578	20	the	the	DT
60025	4578	21	next	next	JJ
60025	4578	22	place	place	NN
60025	4578	23	fruit	fruit	NN
60025	4578	24	that	that	WDT
60025	4578	25	is	be	VBZ
60025	4578	26	rather	rather	RB
60025	4578	27	smaller	small	JJR
60025	4578	28	;	;	:
60025	4578	29	and	and	CC
60025	4578	30	so	so	RB
60025	4578	31	on	on	RB
60025	4578	32	till	till	IN
60025	4578	33	you	-PRON-	PRP
60025	4578	34	finish	finish	VBP
60025	4578	35	at	at	IN
60025	4578	36	the	the	DT
60025	4578	37	top	top	NN
60025	4578	38	with	with	IN
60025	4578	39	the	the	DT
60025	4578	40	smallest	small	JJS
60025	4578	41	sweetmeats	sweetmeat	NNS
60025	4578	42	you	-PRON-	PRP
60025	4578	43	have	have	VBP
60025	4578	44	.	.	.
60025	4579	1	The	the	DT
60025	4579	2	upper	upper	JJ
60025	4579	3	one	one	NN
60025	4579	4	may	may	MD
60025	4579	5	be	be	VB
60025	4579	6	not	not	RB
60025	4579	7	so	so	RB
60025	4579	8	large	large	JJ
60025	4579	9	as	as	IN
60025	4579	10	a	a	DT
60025	4579	11	half	half	JJ
60025	4579	12	-	-	HYPH
60025	4579	13	dollar	dollar	NN
60025	4579	14	,	,	,
60025	4579	15	containing	contain	VBG
60025	4579	16	only	only	RB
60025	4579	17	a	a	DT
60025	4579	18	single	single	JJ
60025	4579	19	raspberry	raspberry	NN
60025	4579	20	or	or	CC
60025	4579	21	strawberry	strawberry	NNP
60025	4579	22	.	.	.
60025	4580	1	Notch	notch	VB
60025	4580	2	all	all	PDT
60025	4580	3	the	the	DT
60025	4580	4	edges	edge	NNS
60025	4580	5	handsomely	handsomely	RB
60025	4580	6	.	.	.
60025	4581	1	You	-PRON-	PRP
60025	4581	2	may	may	MD
60025	4581	3	ornament	ornament	VB
60025	4581	4	the	the	DT
60025	4581	5	top	top	NN
60025	4581	6	or	or	CC
60025	4581	7	pinnacle	pinnacle	NN
60025	4581	8	of	of	IN
60025	4581	9	the	the	DT
60025	4581	10	pyramid	pyramid	NN
60025	4581	11	with	with	IN
60025	4581	12	a	a	DT
60025	4581	13	sprig	sprig	NN
60025	4581	14	of	of	IN
60025	4581	15	orange	orange	NNP
60025	4581	16	blossom	blossom	NNP
60025	4581	17	or	or	CC
60025	4581	18	myrtle	myrtle	NN
60025	4581	19	.	.	.
60025	4582	1	APPLE	APPLE	NNP
60025	4582	2	AND	and	CC
60025	4582	3	OTHER	other	JJ
60025	4582	4	PIES	pie	NNS
60025	4582	5	.	.	.
60025	4583	1	Take	take	VB
60025	4583	2	fine	fine	JJ
60025	4583	3	juicy	juicy	JJ
60025	4583	4	acid	acid	JJ
60025	4583	5	apples	apple	NNS
60025	4583	6	;	;	:
60025	4583	7	pare	pare	NN
60025	4583	8	,	,	,
60025	4583	9	core	core	NN
60025	4583	10	,	,	,
60025	4583	11	and	and	CC
60025	4583	12	cut	cut	VBD
60025	4583	13	them	-PRON-	PRP
60025	4583	14	into	into	IN
60025	4583	15	small	small	JJ
60025	4583	16	pieces	piece	NNS
60025	4583	17	.	.	.
60025	4584	1	Have	have	VBP
60025	4584	2	ready	ready	JJ
60025	4584	3	a	a	DT
60025	4584	4	deep	deep	JJ
60025	4584	5	dish	dish	NN
60025	4584	6	that	that	WDT
60025	4584	7	has	have	VBZ
60025	4584	8	been	be	VBN
60025	4584	9	lined	line	VBN
60025	4584	10	with	with	IN
60025	4584	11	paste	paste	NN
60025	4584	12	.	.	.
60025	4585	1	Fill	fill	VB
60025	4585	2	it	-PRON-	PRP
60025	4585	3	with	with	IN
60025	4585	4	the	the	DT
60025	4585	5	apples	apple	NNS
60025	4585	6	;	;	,
60025	4585	7	strewing	strew	VBG
60025	4585	8	among	among	IN
60025	4585	9	them	-PRON-	PRP
60025	4585	10	layers	layer	NNS
60025	4585	11	of	of	IN
60025	4585	12	brown	brown	JJ
60025	4585	13	sugar	sugar	NN
60025	4585	14	,	,	,
60025	4585	15	and	and	CC
60025	4585	16	adding	add	VBG
60025	4585	17	the	the	DT
60025	4585	18	rind	rind	NN
60025	4585	19	of	of	IN
60025	4585	20	a	a	DT
60025	4585	21	lemon	lemon	NN
60025	4585	22	pared	pare	VBN
60025	4585	23	thin	thin	RB
60025	4585	24	,	,	,
60025	4585	25	and	and	CC
60025	4585	26	also	also	RB
60025	4585	27	the	the	DT
60025	4585	28	juice	juice	NN
60025	4585	29	squeezed	squeeze	VBN
60025	4585	30	in	in	RP
60025	4585	31	,	,	,
60025	4585	32	or	or	CC
60025	4585	33	some	some	DT
60025	4585	34	essence	essence	NN
60025	4585	35	of	of	IN
60025	4585	36	lemon	lemon	NN
60025	4585	37	.	.	.
60025	4586	1	Put	put	VB
60025	4586	2	on	on	RP
60025	4586	3	another	another	DT
60025	4586	4	sheet	sheet	NN
60025	4586	5	of	of	IN
60025	4586	6	paste	paste	NN
60025	4586	7	as	as	IN
60025	4586	8	a	a	DT
60025	4586	9	lid	lid	NN
60025	4586	10	;	;	:
60025	4586	11	close	close	VB
60025	4586	12	the	the	DT
60025	4586	13	edges	edge	NNS
60025	4586	14	well	well	UH
60025	4586	15	,	,	,
60025	4586	16	and	and	CC
60025	4586	17	notch	notch	VB
60025	4586	18	them	-PRON-	PRP
60025	4586	19	.	.	.
60025	4587	1	Bake	bake	VB
60025	4587	2	the	the	DT
60025	4587	3	pie	pie	NN
60025	4587	4	in	in	IN
60025	4587	5	a	a	DT
60025	4587	6	moderate	moderate	JJ
60025	4587	7	oven	oven	NN
60025	4587	8	,	,	,
60025	4587	9	about	about	RB
60025	4587	10	three	three	CD
60025	4587	11	quarters	quarter	NNS
60025	4587	12	of	of	IN
60025	4587	13	an	an	DT
60025	4587	14	hour	hour	NN
60025	4587	15	.	.	.
60025	4588	1	Eat	eat	VB
60025	4588	2	it	-PRON-	PRP
60025	4588	3	with	with	IN
60025	4588	4	cream	cream	NN
60025	4588	5	and	and	CC
60025	4588	6	sugar	sugar	NN
60025	4588	7	,	,	,
60025	4588	8	or	or	CC
60025	4588	9	with	with	IN
60025	4588	10	cold	cold	JJ
60025	4588	11	boiled	boil	VBN
60025	4588	12	custard	custard	NN
60025	4588	13	.	.	.
60025	4589	1	If	if	IN
60025	4589	2	the	the	DT
60025	4589	3	pie	pie	NN
60025	4589	4	is	be	VBZ
60025	4589	5	made	make	VBN
60025	4589	6	of	of	IN
60025	4589	7	early	early	JJ
60025	4589	8	green	green	JJ
60025	4589	9	apples	apple	NNS
60025	4589	10	,	,	,
60025	4589	11	they	-PRON-	PRP
60025	4589	12	should	should	MD
60025	4589	13	first	first	RB
60025	4589	14	be	be	VB
60025	4589	15	stewed	stew	VBN
60025	4589	16	with	with	IN
60025	4589	17	a	a	DT
60025	4589	18	very	very	RB
60025	4589	19	little	little	JJ
60025	4589	20	water	water	NN
60025	4589	21	,	,	,
60025	4589	22	and	and	CC
60025	4589	23	then	then	RB
60025	4589	24	plenty	plenty	NN
60025	4589	25	of	of	IN
60025	4589	26	sugar	sugar	NN
60025	4589	27	stirred	stir	VBN
60025	4589	28	in	in	IN
60025	4589	29	while	while	IN
60025	4589	30	they	-PRON-	PRP
60025	4589	31	are	be	VBP
60025	4589	32	hot	hot	JJ
60025	4589	33	.	.	.
60025	4590	1	What	what	WP
60025	4590	2	are	be	VBP
60025	4590	3	called	call	VBN
60025	4590	4	sweet	sweet	JJ
60025	4590	5	apples	apple	NNS
60025	4590	6	are	be	VBP
60025	4590	7	entirely	entirely	RB
60025	4590	8	unfit	unfit	JJ
60025	4590	9	for	for	IN
60025	4590	10	cooking	cooking	NN
60025	4590	11	,	,	,
60025	4590	12	as	as	IN
60025	4590	13	they	-PRON-	PRP
60025	4590	14	become	become	VBP
60025	4590	15	tough	tough	JJ
60025	4590	16	and	and	CC
60025	4590	17	tasteless	tasteless	JJ
60025	4590	18	;	;	:
60025	4590	19	and	and	CC
60025	4590	20	it	-PRON-	PRP
60025	4590	21	is	be	VBZ
60025	4590	22	almost	almost	RB
60025	4590	23	impossible	impossible	JJ
60025	4590	24	to	to	TO
60025	4590	25	get	get	VB
60025	4590	26	them	-PRON-	PRP
60025	4590	27	sufficiently	sufficiently	RB
60025	4590	28	done	do	VBN
60025	4590	29	.	.	.
60025	4591	1	When	when	WRB
60025	4591	2	you	-PRON-	PRP
60025	4591	3	put	put	VBP
60025	4591	4	stewed	stew	VBN
60025	4591	5	apples	apple	NNS
60025	4591	6	into	into	IN
60025	4591	7	baked	baked	JJ
60025	4591	8	shells	shell	NNS
60025	4591	9	,	,	,
60025	4591	10	grate	grate	VB
60025	4591	11	nutmeg	nutmeg	NN
60025	4591	12	over	over	IN
60025	4591	13	the	the	DT
60025	4591	14	top	top	NN
60025	4591	15	.	.	.
60025	4592	1	You	-PRON-	PRP
60025	4592	2	may	may	MD
60025	4592	3	cover	cover	VB
60025	4592	4	them	-PRON-	PRP
60025	4592	5	with	with	IN
60025	4592	6	cream	cream	NN
60025	4592	7	whipped	whip	VBN
60025	4592	8	to	to	IN
60025	4592	9	a	a	DT
60025	4592	10	stiff	stiff	JJ
60025	4592	11	froth	froth	NN
60025	4592	12	,	,	,
60025	4592	13	and	and	CC
60025	4592	14	heaped	heap	VBD
60025	4592	15	on	on	IN
60025	4592	16	them	-PRON-	PRP
60025	4592	17	.	.	.
60025	4593	1	Cranberries	cranberry	NNS
60025	4593	2	and	and	CC
60025	4593	3	gooseberries	gooseberry	NNS
60025	4593	4	should	should	MD
60025	4593	5	be	be	VB
60025	4593	6	stewed	stew	VBN
60025	4593	7	,	,	,
60025	4593	8	and	and	CC
60025	4593	9	sweetened	sweeten	VBN
60025	4593	10	before	before	IN
60025	4593	11	they	-PRON-	PRP
60025	4593	12	are	be	VBP
60025	4593	13	put	put	VBN
60025	4593	14	into	into	IN
60025	4593	15	paste	paste	NN
60025	4593	16	;	;	:
60025	4593	17	peaches	peach	NNS
60025	4593	18	cut	cut	VBN
60025	4593	19	in	in	IN
60025	4593	20	half	half	NN
60025	4593	21	or	or	CC
60025	4593	22	quartered	quarter	VBN
60025	4593	23	,	,	,
60025	4593	24	and	and	CC
60025	4593	25	the	the	DT
60025	4593	26	stones	stone	NNS
60025	4593	27	removed	remove	VBN
60025	4593	28	.	.	.
60025	4594	1	The	the	DT
60025	4594	2	stones	stone	NNS
60025	4594	3	of	of	IN
60025	4594	4	cherries	cherry	NNS
60025	4594	5	and	and	CC
60025	4594	6	plums	plum	NNS
60025	4594	7	should	should	MD
60025	4594	8	also	also	RB
60025	4594	9	be	be	VB
60025	4594	10	extracted	extract	VBN
60025	4594	11	.	.	.
60025	4595	1	Raspberries	raspberry	NNS
60025	4595	2	or	or	CC
60025	4595	3	strawberries	strawberry	NNS
60025	4595	4	,	,	,
60025	4595	5	mixed	mix	VBN
60025	4595	6	with	with	IN
60025	4595	7	cream	cream	NN
60025	4595	8	and	and	CC
60025	4595	9	white	white	JJ
60025	4595	10	sugar	sugar	NN
60025	4595	11	,	,	,
60025	4595	12	may	may	MD
60025	4595	13	be	be	VB
60025	4595	14	put	put	VBN
60025	4595	15	raw	raw	JJ
60025	4595	16	into	into	IN
60025	4595	17	baked	baked	JJ
60025	4595	18	shells	shell	NNS
60025	4595	19	.	.	.
60025	4596	1	RHUBARB	RHUBARB	NNP
60025	4596	2	TARTS.--Take	tarts.--take	VBP
60025	4596	3	the	the	DT
60025	4596	4	young	young	JJ
60025	4596	5	green	green	JJ
60025	4596	6	stalks	stalk	NNS
60025	4596	7	of	of	IN
60025	4596	8	the	the	DT
60025	4596	9	rhubarb	rhubarb	JJ
60025	4596	10	plant	plant	NN
60025	4596	11	,	,	,
60025	4596	12	or	or	CC
60025	4596	13	spring	spring	VB
60025	4596	14	fruit	fruit	NN
60025	4596	15	as	as	IN
60025	4596	16	it	-PRON-	PRP
60025	4596	17	is	be	VBZ
60025	4596	18	called	call	VBN
60025	4596	19	in	in	IN
60025	4596	20	England	England	NNP
60025	4596	21	;	;	:
60025	4596	22	and	and	CC
60025	4596	23	having	have	VBG
60025	4596	24	peeled	peel	VBN
60025	4596	25	off	off	RP
60025	4596	26	the	the	DT
60025	4596	27	thin	thin	JJ
60025	4596	28	skin	skin	NN
60025	4596	29	,	,	,
60025	4596	30	cut	cut	VBD
60025	4596	31	the	the	DT
60025	4596	32	stalks	stalk	NNS
60025	4596	33	into	into	IN
60025	4596	34	small	small	JJ
60025	4596	35	pieces	piece	NNS
60025	4596	36	about	about	IN
60025	4596	37	an	an	DT
60025	4596	38	inch	inch	NN
60025	4596	39	long	long	JJ
60025	4596	40	,	,	,
60025	4596	41	and	and	CC
60025	4596	42	put	put	VBD
60025	4596	43	them	-PRON-	PRP
60025	4596	44	into	into	IN
60025	4596	45	a	a	DT
60025	4596	46	sauce	sauce	NN
60025	4596	47	-	-	HYPH
60025	4596	48	pan	pan	NN
60025	4596	49	with	with	IN
60025	4596	50	plenty	plenty	NN
60025	4596	51	of	of	IN
60025	4596	52	brown	brown	JJ
60025	4596	53	sugar	sugar	NN
60025	4596	54	,	,	,
60025	4596	55	and	and	CC
60025	4596	56	its	-PRON-	PRP$
60025	4596	57	own	own	JJ
60025	4596	58	juice	juice	NN
60025	4596	59	.	.	.
60025	4597	1	Cover	cover	VB
60025	4597	2	it	-PRON-	PRP
60025	4597	3	,	,	,
60025	4597	4	and	and	CC
60025	4597	5	let	let	VB
60025	4597	6	it	-PRON-	PRP
60025	4597	7	stew	stew	VB
60025	4597	8	slowly	slowly	RB
60025	4597	9	till	till	IN
60025	4597	10	it	-PRON-	PRP
60025	4597	11	is	be	VBZ
60025	4597	12	soft	soft	JJ
60025	4597	13	enough	enough	RB
60025	4597	14	to	to	TO
60025	4597	15	mash	mash	VB
60025	4597	16	to	to	IN
60025	4597	17	a	a	DT
60025	4597	18	marmalade	marmalade	NN
60025	4597	19	.	.	.
60025	4598	1	Then	then	RB
60025	4598	2	set	set	VB
60025	4598	3	it	-PRON-	PRP
60025	4598	4	away	away	RB
60025	4598	5	to	to	IN
60025	4598	6	cool	cool	JJ
60025	4598	7	.	.	.
60025	4599	1	Have	have	VBP
60025	4599	2	ready	ready	JJ
60025	4599	3	some	some	DT
60025	4599	4	fresh	fresh	JJ
60025	4599	5	baked	baked	JJ
60025	4599	6	shells	shell	NNS
60025	4599	7	;	;	:
60025	4599	8	fill	fill	VB
60025	4599	9	them	-PRON-	PRP
60025	4599	10	with	with	IN
60025	4599	11	the	the	DT
60025	4599	12	stewed	stew	VBN
60025	4599	13	rhubarb	rhubarb	NN
60025	4599	14	,	,	,
60025	4599	15	and	and	CC
60025	4599	16	grate	grate	VB
60025	4599	17	white	white	JJ
60025	4599	18	sugar	sugar	NN
60025	4599	19	over	over	IN
60025	4599	20	the	the	DT
60025	4599	21	top	top	NN
60025	4599	22	.	.	.
60025	4600	1	For	for	IN
60025	4600	2	covered	covered	JJ
60025	4600	3	pies	pie	NNS
60025	4600	4	,	,	,
60025	4600	5	cut	cut	VBD
60025	4600	6	the	the	DT
60025	4600	7	rhubarb	rhubarb	NN
60025	4600	8	very	very	RB
60025	4600	9	small	small	JJ
60025	4600	10	;	;	:
60025	4600	11	mix	mix	VB
60025	4600	12	a	a	DT
60025	4600	13	great	great	JJ
60025	4600	14	deal	deal	NN
60025	4600	15	of	of	IN
60025	4600	16	sugar	sugar	NN
60025	4600	17	with	with	IN
60025	4600	18	it	-PRON-	PRP
60025	4600	19	,	,	,
60025	4600	20	and	and	CC
60025	4600	21	put	put	VBD
60025	4600	22	it	-PRON-	PRP
60025	4600	23	in	in	IN
60025	4600	24	raw	raw	NN
60025	4600	25	.	.	.
60025	4601	1	Bake	bake	VB
60025	4601	2	the	the	DT
60025	4601	3	pies	pie	NNS
60025	4601	4	about	about	RB
60025	4601	5	three	three	CD
60025	4601	6	quarters	quarter	NNS
60025	4601	7	of	of	IN
60025	4601	8	an	an	DT
60025	4601	9	hour	hour	NN
60025	4601	10	.	.	.
60025	4602	1	MINCE	MINCE	NNP
60025	4602	2	PIES	PIES	NNP
60025	4602	3	.	.	.
60025	4603	1	These	these	DT
60025	4603	2	pies	pie	NNS
60025	4603	3	are	be	VBP
60025	4603	4	always	always	RB
60025	4603	5	made	make	VBN
60025	4603	6	with	with	IN
60025	4603	7	covers	cover	NNS
60025	4603	8	,	,	,
60025	4603	9	and	and	CC
60025	4603	10	should	should	MD
60025	4603	11	be	be	VB
60025	4603	12	eaten	eat	VBN
60025	4603	13	warm	warm	JJ
60025	4603	14	.	.	.
60025	4604	1	If	if	IN
60025	4604	2	baked	bake	VBD
60025	4604	3	the	the	DT
60025	4604	4	day	day	NN
60025	4604	5	before	before	RB
60025	4604	6	,	,	,
60025	4604	7	heat	heat	VB
60025	4604	8	them	-PRON-	PRP
60025	4604	9	on	on	IN
60025	4604	10	the	the	DT
60025	4604	11	stove	stove	NN
60025	4604	12	or	or	CC
60025	4604	13	before	before	IN
60025	4604	14	the	the	DT
60025	4604	15	fire	fire	NN
60025	4604	16	.	.	.
60025	4605	1	Mince	mince	NN
60025	4605	2	-	-	HYPH
60025	4605	3	meat	meat	NN
60025	4605	4	made	make	VBN
60025	4605	5	early	early	JJ
60025	4605	6	in	in	IN
60025	4605	7	the	the	DT
60025	4605	8	winter	winter	NN
60025	4605	9	,	,	,
60025	4605	10	and	and	CC
60025	4605	11	packed	pack	VBD
60025	4605	12	closely	closely	RB
60025	4605	13	in	in	IN
60025	4605	14	stone	stone	NN
60025	4605	15	jars	jar	NNS
60025	4605	16	,	,	,
60025	4605	17	will	will	MD
60025	4605	18	keep	keep	VB
60025	4605	19	till	till	IN
60025	4605	20	spring	spring	NN
60025	4605	21	,	,	,
60025	4605	22	if	if	IN
60025	4605	23	it	-PRON-	PRP
60025	4605	24	has	have	VBZ
60025	4605	25	a	a	DT
60025	4605	26	sufficiency	sufficiency	NN
60025	4605	27	of	of	IN
60025	4605	28	spice	spice	NN
60025	4605	29	and	and	CC
60025	4605	30	liquor	liquor	NN
60025	4605	31	.	.	.
60025	4606	1	Whenever	whenever	WRB
60025	4606	2	you	-PRON-	PRP
60025	4606	3	take	take	VBP
60025	4606	4	out	out	RP
60025	4606	5	any	any	DT
60025	4606	6	for	for	IN
60025	4606	7	use	use	NN
60025	4606	8	,	,	,
60025	4606	9	pour	pour	VB
60025	4606	10	some	some	DT
60025	4606	11	additional	additional	JJ
60025	4606	12	brandy	brandy	NN
60025	4606	13	into	into	IN
60025	4606	14	the	the	DT
60025	4606	15	jar	jar	NN
60025	4606	16	before	before	IN
60025	4606	17	you	-PRON-	PRP
60025	4606	18	cover	cover	VBP
60025	4606	19	it	-PRON-	PRP
60025	4606	20	again	again	RB
60025	4606	21	,	,	,
60025	4606	22	and	and	CC
60025	4606	23	add	add	VB
60025	4606	24	some	some	DT
60025	4606	25	more	more	JJR
60025	4606	26	sugar	sugar	NN
60025	4606	27	.	.	.
60025	4607	1	No	no	DT
60025	4607	2	mince	mince	NN
60025	4607	3	-	-	HYPH
60025	4607	4	meat	meat	NN
60025	4607	5	,	,	,
60025	4607	6	however	however	RB
60025	4607	7	,	,	,
60025	4607	8	will	will	MD
60025	4607	9	keep	keep	VB
60025	4607	10	well	well	JJ
60025	4607	11	unless	unless	IN
60025	4607	12	all	all	PDT
60025	4607	13	the	the	DT
60025	4607	14	ingredients	ingredient	NNS
60025	4607	15	are	be	VBP
60025	4607	16	of	of	IN
60025	4607	17	the	the	DT
60025	4607	18	best	good	JJS
60025	4607	19	quality	quality	NN
60025	4607	20	.	.	.
60025	4608	1	The	the	DT
60025	4608	2	meat	meat	NN
60025	4608	3	should	should	MD
60025	4608	4	always	always	RB
60025	4608	5	be	be	VB
60025	4608	6	boiled	boil	VBN
60025	4608	7	the	the	DT
60025	4608	8	day	day	NN
60025	4608	9	before	before	IN
60025	4608	10	you	-PRON-	PRP
60025	4608	11	want	want	VBP
60025	4608	12	to	to	TO
60025	4608	13	chop	chop	VB
60025	4608	14	it	-PRON-	PRP
60025	4608	15	.	.	.
60025	4609	1	GOOD	GOOD	NNP
60025	4609	2	MINCE	MINCE	NNP
60025	4609	3	-	-	:
60025	4609	4	MEAT.--Take	meat.--take	VB
60025	4609	5	a	a	DT
60025	4609	6	bullock	bullock	NN
60025	4609	7	's	's	POS
60025	4609	8	heart	heart	NN
60025	4609	9	and	and	CC
60025	4609	10	boil	boil	VB
60025	4609	11	it	-PRON-	PRP
60025	4609	12	,	,	,
60025	4609	13	or	or	CC
60025	4609	14	two	two	CD
60025	4609	15	pounds	pound	NNS
60025	4609	16	of	of	IN
60025	4609	17	the	the	DT
60025	4609	18	lean	lean	NN
60025	4609	19	of	of	IN
60025	4609	20	fresh	fresh	JJ
60025	4609	21	beef	beef	NN
60025	4609	22	.	.	.
60025	4610	1	When	when	WRB
60025	4610	2	it	-PRON-	PRP
60025	4610	3	is	be	VBZ
60025	4610	4	quite	quite	RB
60025	4610	5	cold	cold	JJ
60025	4610	6	,	,	,
60025	4610	7	chop	chop	VB
60025	4610	8	it	-PRON-	PRP
60025	4610	9	very	very	RB
60025	4610	10	fine	fine	RB
60025	4610	11	.	.	.
60025	4611	1	Chop	Chop	NNP
60025	4611	2	three	three	CD
60025	4611	3	pounds	pound	NNS
60025	4611	4	of	of	IN
60025	4611	5	beef	beef	NN
60025	4611	6	suet	suet	NN
60025	4611	7	(	(	-LRB-
60025	4611	8	first	first	RB
60025	4611	9	removing	remove	VBG
60025	4611	10	the	the	DT
60025	4611	11	skin	skin	NN
60025	4611	12	and	and	CC
60025	4611	13	strings	string	NNS
60025	4611	14	)	)	-RRB-
60025	4611	15	and	and	CC
60025	4611	16	six	six	CD
60025	4611	17	pounds	pound	NNS
60025	4611	18	of	of	IN
60025	4611	19	large	large	JJ
60025	4611	20	juicy	juicy	JJ
60025	4611	21	apples	apple	NNS
60025	4611	22	that	that	WDT
60025	4611	23	have	have	VBP
60025	4611	24	been	be	VBN
60025	4611	25	pared	pare	VBN
60025	4611	26	and	and	CC
60025	4611	27	cored	core	VBN
60025	4611	28	.	.	.
60025	4612	1	Then	then	RB
60025	4612	2	stone	stone	VB
60025	4612	3	six	six	CD
60025	4612	4	pounds	pound	NNS
60025	4612	5	of	of	IN
60025	4612	6	the	the	DT
60025	4612	7	best	good	JJS
60025	4612	8	raisins	raisin	NNS
60025	4612	9	,	,	,
60025	4612	10	(	(	-LRB-
60025	4612	11	or	or	CC
60025	4612	12	take	take	VB
60025	4612	13	sultana	sultana	NN
60025	4612	14	raisins	raisin	NNS
60025	4612	15	that	that	WDT
60025	4612	16	are	be	VBP
60025	4612	17	without	without	IN
60025	4612	18	stones	stone	NNS
60025	4612	19	,	,	,
60025	4612	20	)	)	-RRB-
60025	4612	21	and	and	CC
60025	4612	22	chop	chop	VB
60025	4612	23	them	-PRON-	PRP
60025	4612	24	also	also	RB
60025	4612	25	.	.	.
60025	4613	1	Wash	wash	VB
60025	4613	2	and	and	CC
60025	4613	3	dry	dry	VB
60025	4613	4	three	three	CD
60025	4613	5	pounds	pound	NNS
60025	4613	6	of	of	IN
60025	4613	7	currants	currant	NNS
60025	4613	8	.	.	.
60025	4614	1	Mix	mix	VB
60025	4614	2	all	all	DT
60025	4614	3	together	together	RB
60025	4614	4	;	;	:
60025	4614	5	adding	add	VBG
60025	4614	6	to	to	IN
60025	4614	7	them	-PRON-	PRP
60025	4614	8	the	the	DT
60025	4614	9	grated	grate	VBN
60025	4614	10	peel	peel	NN
60025	4614	11	and	and	CC
60025	4614	12	the	the	DT
60025	4614	13	juice	juice	NN
60025	4614	14	of	of	IN
60025	4614	15	two	two	CD
60025	4614	16	or	or	CC
60025	4614	17	three	three	CD
60025	4614	18	large	large	JJ
60025	4614	19	oranges	orange	NNS
60025	4614	20	,	,	,
60025	4614	21	two	two	CD
60025	4614	22	table	table	NN
60025	4614	23	-	-	HYPH
60025	4614	24	spoonfuls	spoonful	NNS
60025	4614	25	of	of	IN
60025	4614	26	powdered	powdered	JJ
60025	4614	27	cinnamon	cinnamon	NN
60025	4614	28	,	,	,
60025	4614	29	two	two	CD
60025	4614	30	powdered	powder	VBN
60025	4614	31	nutmegs	nutmeg	NNS
60025	4614	32	,	,	,
60025	4614	33	and	and	CC
60025	4614	34	three	three	CD
60025	4614	35	dozen	dozen	NN
60025	4614	36	powdered	powder	VBN
60025	4614	37	cloves	clove	NNS
60025	4614	38	,	,	,
60025	4614	39	a	a	DT
60025	4614	40	tea	tea	NN
60025	4614	41	-	-	HYPH
60025	4614	42	spoonful	spoonful	JJ
60025	4614	43	of	of	IN
60025	4614	44	beaten	beat	VBN
60025	4614	45	mace	mace	NN
60025	4614	46	,	,	,
60025	4614	47	one	one	CD
60025	4614	48	pound	pound	NN
60025	4614	49	of	of	IN
60025	4614	50	fine	fine	JJ
60025	4614	51	brown	brown	JJ
60025	4614	52	sugar	sugar	NN
60025	4614	53	,	,	,
60025	4614	54	one	one	CD
60025	4614	55	quart	quart	NN
60025	4614	56	of	of	IN
60025	4614	57	Madeira	Madeira	NNP
60025	4614	58	wine	wine	NN
60025	4614	59	,	,	,
60025	4614	60	one	one	CD
60025	4614	61	pint	pint	NN
60025	4614	62	of	of	IN
60025	4614	63	French	french	JJ
60025	4614	64	brandy	brandy	NN
60025	4614	65	,	,	,
60025	4614	66	and	and	CC
60025	4614	67	half	half	PDT
60025	4614	68	a	a	DT
60025	4614	69	pound	pound	NN
60025	4614	70	of	of	IN
60025	4614	71	citron	citron	NN
60025	4614	72	cut	cut	NN
60025	4614	73	into	into	IN
60025	4614	74	large	large	JJ
60025	4614	75	slips	slip	NNS
60025	4614	76	.	.	.
60025	4615	1	Having	have	VBG
60025	4615	2	thoroughly	thoroughly	RB
60025	4615	3	mixed	mix	VBN
60025	4615	4	the	the	DT
60025	4615	5	whole	whole	NN
60025	4615	6	,	,	,
60025	4615	7	put	put	VB
60025	4615	8	it	-PRON-	PRP
60025	4615	9	into	into	IN
60025	4615	10	a	a	DT
60025	4615	11	stone	stone	NN
60025	4615	12	jar	jar	NN
60025	4615	13	,	,	,
60025	4615	14	and	and	CC
60025	4615	15	tie	tie	VB
60025	4615	16	it	-PRON-	PRP
60025	4615	17	up	up	RP
60025	4615	18	with	with	IN
60025	4615	19	brandy	brandy	NN
60025	4615	20	paper	paper	NN
60025	4615	21	.	.	.
60025	4616	1	THE	the	DT
60025	4616	2	BEST	BEST	NNP
60025	4616	3	MINCE	MINCE	NNP
60025	4616	4	-	-	:
60025	4616	5	MEAT.--Take	meat.--take	VB
60025	4616	6	a	a	DT
60025	4616	7	large	large	JJ
60025	4616	8	fresh	fresh	JJ
60025	4616	9	tongue	tongue	NN
60025	4616	10	,	,	,
60025	4616	11	rub	rub	VB
60025	4616	12	it	-PRON-	PRP
60025	4616	13	with	with	IN
60025	4616	14	a	a	DT
60025	4616	15	mixture	mixture	NN
60025	4616	16	,	,	,
60025	4616	17	in	in	IN
60025	4616	18	equal	equal	JJ
60025	4616	19	proportions	proportion	NNS
60025	4616	20	,	,	,
60025	4616	21	of	of	IN
60025	4616	22	salt	salt	NN
60025	4616	23	,	,	,
60025	4616	24	brown	brown	NNP
60025	4616	25	sugar	sugar	NN
60025	4616	26	,	,	,
60025	4616	27	and	and	CC
60025	4616	28	powdered	powder	VBD
60025	4616	29	cloves	clove	NNS
60025	4616	30	.	.	.
60025	4617	1	Cover	cover	VB
60025	4617	2	it	-PRON-	PRP
60025	4617	3	,	,	,
60025	4617	4	and	and	CC
60025	4617	5	let	let	VB
60025	4617	6	it	-PRON-	PRP
60025	4617	7	lie	lie	VB
60025	4617	8	two	two	CD
60025	4617	9	days	day	NNS
60025	4617	10	,	,	,
60025	4617	11	or	or	CC
60025	4617	12	at	at	IN
60025	4617	13	least	least	JJS
60025	4617	14	twenty	twenty	CD
60025	4617	15	-	-	HYPH
60025	4617	16	four	four	CD
60025	4617	17	hours	hour	NNS
60025	4617	18	.	.	.
60025	4618	1	Then	then	RB
60025	4618	2	boil	boil	VB
60025	4618	3	it	-PRON-	PRP
60025	4618	4	two	two	CD
60025	4618	5	hours	hour	NNS
60025	4618	6	,	,	,
60025	4618	7	and	and	CC
60025	4618	8	when	when	WRB
60025	4618	9	it	-PRON-	PRP
60025	4618	10	is	be	VBZ
60025	4618	11	cold	cold	JJ
60025	4618	12	,	,	,
60025	4618	13	skin	skin	VBP
60025	4618	14	it	-PRON-	PRP
60025	4618	15	,	,	,
60025	4618	16	and	and	CC
60025	4618	17	mince	mince	VB
60025	4618	18	it	-PRON-	PRP
60025	4618	19	very	very	RB
60025	4618	20	fine	fine	JJ
60025	4618	21	.	.	.
60025	4619	1	Chop	Chop	NNP
60025	4619	2	also	also	RB
60025	4619	3	three	three	CD
60025	4619	4	pounds	pound	NNS
60025	4619	5	of	of	IN
60025	4619	6	beef	beef	NN
60025	4619	7	suet	suet	NN
60025	4619	8	,	,	,
60025	4619	9	six	six	CD
60025	4619	10	pounds	pound	NNS
60025	4619	11	of	of	IN
60025	4619	12	sultana	sultana	NN
60025	4619	13	raisins	raisin	NNS
60025	4619	14	,	,	,
60025	4619	15	and	and	CC
60025	4619	16	six	six	CD
60025	4619	17	pounds	pound	NNS
60025	4619	18	of	of	IN
60025	4619	19	the	the	DT
60025	4619	20	best	good	JJS
60025	4619	21	pippin	pippin	JJ
60025	4619	22	apples	apple	NNS
60025	4619	23	that	that	WDT
60025	4619	24	have	have	VBP
60025	4619	25	been	be	VBN
60025	4619	26	previously	previously	RB
60025	4619	27	pared	pare	VBN
60025	4619	28	and	and	CC
60025	4619	29	cored	core	VBN
60025	4619	30	.	.	.
60025	4620	1	Add	add	VB
60025	4620	2	three	three	CD
60025	4620	3	pounds	pound	NNS
60025	4620	4	of	of	IN
60025	4620	5	currants	currant	NNS
60025	4620	6	,	,	,
60025	4620	7	picked	pick	VBD
60025	4620	8	,	,	,
60025	4620	9	washed	wash	VBD
60025	4620	10	and	and	CC
60025	4620	11	dried	dry	VBD
60025	4620	12	;	;	:
60025	4620	13	two	two	CD
60025	4620	14	large	large	JJ
60025	4620	15	table	table	NN
60025	4620	16	-	-	HYPH
60025	4620	17	spoonfuls	spoonful	NNS
60025	4620	18	of	of	IN
60025	4620	19	powdered	powdered	JJ
60025	4620	20	cinnamon	cinnamon	NN
60025	4620	21	;	;	:
60025	4620	22	the	the	DT
60025	4620	23	juice	juice	NN
60025	4620	24	and	and	CC
60025	4620	25	grated	grate	VBD
60025	4620	26	rinds	rind	NNS
60025	4620	27	of	of	IN
60025	4620	28	four	four	CD
60025	4620	29	large	large	JJ
60025	4620	30	lemons	lemon	NNS
60025	4620	31	;	;	:
60025	4620	32	one	one	CD
60025	4620	33	pound	pound	NN
60025	4620	34	of	of	IN
60025	4620	35	sweet	sweet	JJ
60025	4620	36	almonds	almond	NNS
60025	4620	37	,	,	,
60025	4620	38	one	one	CD
60025	4620	39	ounce	ounce	NN
60025	4620	40	of	of	IN
60025	4620	41	bitter	bitter	JJ
60025	4620	42	almonds	almond	NNS
60025	4620	43	,	,	,
60025	4620	44	blanched	blanch	VBD
60025	4620	45	and	and	CC
60025	4620	46	pounded	pound	VBD
60025	4620	47	in	in	IN
60025	4620	48	a	a	DT
60025	4620	49	mortar	mortar	NN
60025	4620	50	with	with	IN
60025	4620	51	half	half	PDT
60025	4620	52	a	a	DT
60025	4620	53	pint	pint	NN
60025	4620	54	of	of	IN
60025	4620	55	rose	rose	NN
60025	4620	56	water	water	NN
60025	4620	57	;	;	:
60025	4620	58	also	also	RB
60025	4620	59	four	four	CD
60025	4620	60	powdered	powder	VBN
60025	4620	61	nutmegs	nutmeg	NNS
60025	4620	62	;	;	:
60025	4620	63	two	two	CD
60025	4620	64	dozen	dozen	NN
60025	4620	65	beaten	beat	VBN
60025	4620	66	cloves	clove	NNS
60025	4620	67	;	;	:
60025	4620	68	and	and	CC
60025	4620	69	a	a	DT
60025	4620	70	dozen	dozen	NN
60025	4620	71	blades	blade	NNS
60025	4620	72	of	of	IN
60025	4620	73	mace	mace	NN
60025	4620	74	powdered	powder	VBN
60025	4620	75	.	.	.
60025	4621	1	Add	add	VB
60025	4621	2	a	a	DT
60025	4621	3	pound	pound	NN
60025	4621	4	of	of	IN
60025	4621	5	powdered	powder	VBN
60025	4621	6	white	white	JJ
60025	4621	7	sugar	sugar	NN
60025	4621	8	,	,	,
60025	4621	9	and	and	CC
60025	4621	10	a	a	DT
60025	4621	11	pound	pound	NN
60025	4621	12	of	of	IN
60025	4621	13	citron	citron	NN
60025	4621	14	cut	cut	NN
60025	4621	15	into	into	IN
60025	4621	16	slips	slip	NNS
60025	4621	17	.	.	.
60025	4622	1	Mix	mix	VB
60025	4622	2	all	all	DT
60025	4622	3	together	together	RB
60025	4622	4	,	,	,
60025	4622	5	and	and	CC
60025	4622	6	moisten	moisten	VB
60025	4622	7	it	-PRON-	PRP
60025	4622	8	with	with	IN
60025	4622	9	a	a	DT
60025	4622	10	quart	quart	NN
60025	4622	11	of	of	IN
60025	4622	12	Madeira	Madeira	NNP
60025	4622	13	,	,	,
60025	4622	14	and	and	CC
60025	4622	15	a	a	DT
60025	4622	16	pint	pint	NN
60025	4622	17	of	of	IN
60025	4622	18	brandy	brandy	NN
60025	4622	19	.	.	.
60025	4623	1	Put	put	VB
60025	4623	2	it	-PRON-	PRP
60025	4623	3	up	up	RP
60025	4623	4	closely	closely	RB
60025	4623	5	in	in	IN
60025	4623	6	a	a	DT
60025	4623	7	stone	stone	NN
60025	4623	8	jar	jar	NN
60025	4623	9	with	with	IN
60025	4623	10	brandy	brandy	NN
60025	4623	11	paper	paper	NN
60025	4623	12	;	;	:
60025	4623	13	and	and	CC
60025	4623	14	when	when	WRB
60025	4623	15	you	-PRON-	PRP
60025	4623	16	take	take	VBP
60025	4623	17	any	any	DT
60025	4623	18	out	out	RP
60025	4623	19	,	,	,
60025	4623	20	add	add	VB
60025	4623	21	some	some	DT
60025	4623	22	more	more	JJR
60025	4623	23	sugar	sugar	NN
60025	4623	24	and	and	CC
60025	4623	25	brandy	brandy	NN
60025	4623	26	;	;	:
60025	4623	27	and	and	CC
60025	4623	28	chop	chop	VB
60025	4623	29	some	some	DT
60025	4623	30	fresh	fresh	JJ
60025	4623	31	apples	apple	NNS
60025	4623	32	.	.	.
60025	4624	1	Bake	bake	VB
60025	4624	2	this	this	DT
60025	4624	3	mince	mince	NN
60025	4624	4	-	-	HYPH
60025	4624	5	meat	meat	NN
60025	4624	6	in	in	IN
60025	4624	7	puff	puff	NN
60025	4624	8	paste	paste	NN
60025	4624	9	.	.	.
60025	4625	1	You	-PRON-	PRP
60025	4625	2	may	may	MD
60025	4625	3	reserve	reserve	VB
60025	4625	4	the	the	DT
60025	4625	5	citron	citron	NN
60025	4625	6	to	to	TO
60025	4625	7	put	put	VB
60025	4625	8	in	in	RP
60025	4625	9	when	when	WRB
60025	4625	10	you	-PRON-	PRP
60025	4625	11	make	make	VBP
60025	4625	12	the	the	DT
60025	4625	13	pies	pie	NNS
60025	4625	14	.	.	.
60025	4626	1	Do	do	VBP
60025	4626	2	not	not	RB
60025	4626	3	cut	cut	VB
60025	4626	4	the	the	DT
60025	4626	5	slips	slip	NNS
60025	4626	6	too	too	RB
60025	4626	7	small	small	JJ
60025	4626	8	,	,	,
60025	4626	9	or	or	CC
60025	4626	10	the	the	DT
60025	4626	11	taste	taste	NN
60025	4626	12	will	will	MD
60025	4626	13	be	be	VB
60025	4626	14	almost	almost	RB
60025	4626	15	imperceptible	imperceptible	JJ
60025	4626	16	.	.	.
60025	4627	1	VERY	VERY	NNP
60025	4627	2	PLAIN	PLAIN	NNP
60025	4627	3	MINCE	MINCE	NNP
60025	4627	4	-	-	:
60025	4627	5	MEAT.--Take	meat.--take	VB
60025	4627	6	a	a	DT
60025	4627	7	piece	piece	NN
60025	4627	8	of	of	IN
60025	4627	9	fresh	fresh	JJ
60025	4627	10	beef	beef	NN
60025	4627	11	,	,	,
60025	4627	12	consisting	consist	VBG
60025	4627	13	of	of	IN
60025	4627	14	about	about	RB
60025	4627	15	two	two	CD
60025	4627	16	pounds	pound	NNS
60025	4627	17	of	of	IN
60025	4627	18	lean	lean	JJ
60025	4627	19	,	,	,
60025	4627	20	and	and	CC
60025	4627	21	one	one	CD
60025	4627	22	pound	pound	NN
60025	4627	23	of	of	IN
60025	4627	24	fat	fat	NN
60025	4627	25	.	.	.
60025	4628	1	Boil	Boil	NNP
60025	4628	2	it	-PRON-	PRP
60025	4628	3	,	,	,
60025	4628	4	and	and	CC
60025	4628	5	when	when	WRB
60025	4628	6	it	-PRON-	PRP
60025	4628	7	is	be	VBZ
60025	4628	8	quite	quite	RB
60025	4628	9	cold	cold	JJ
60025	4628	10	,	,	,
60025	4628	11	chop	chop	VB
60025	4628	12	it	-PRON-	PRP
60025	4628	13	fine	fine	RB
60025	4628	14	.	.	.
60025	4629	1	Or	or	CC
60025	4629	2	you	-PRON-	PRP
60025	4629	3	may	may	MD
60025	4629	4	substitute	substitute	VB
60025	4629	5	cold	cold	JJ
60025	4629	6	roast	roast	NN
60025	4629	7	beef	beef	NN
60025	4629	8	.	.	.
60025	4630	1	Pare	pare	VB
60025	4630	2	and	and	CC
60025	4630	3	core	core	VB
60025	4630	4	some	some	DT
60025	4630	5	fine	fine	JJ
60025	4630	6	juicy	juicy	JJ
60025	4630	7	apples	apple	NNS
60025	4630	8	,	,	,
60025	4630	9	cut	cut	VBD
60025	4630	10	them	-PRON-	PRP
60025	4630	11	in	in	IN
60025	4630	12	pieces	piece	NNS
60025	4630	13	,	,	,
60025	4630	14	weigh	weigh	VB
60025	4630	15	three	three	CD
60025	4630	16	pounds	pound	NNS
60025	4630	17	,	,	,
60025	4630	18	and	and	CC
60025	4630	19	chop	chop	VB
60025	4630	20	them	-PRON-	PRP
60025	4630	21	.	.	.
60025	4631	1	Stone	stone	NN
60025	4631	2	four	four	CD
60025	4631	3	pounds	pound	NNS
60025	4631	4	of	of	IN
60025	4631	5	raisins	raisin	NNS
60025	4631	6	,	,	,
60025	4631	7	and	and	CC
60025	4631	8	chop	chop	VB
60025	4631	9	them	-PRON-	PRP
60025	4631	10	also	also	RB
60025	4631	11	.	.	.
60025	4632	1	Add	add	VB
60025	4632	2	a	a	DT
60025	4632	3	large	large	JJ
60025	4632	4	table	table	NN
60025	4632	5	-	-	HYPH
60025	4632	6	spoonful	spoonful	JJ
60025	4632	7	of	of	IN
60025	4632	8	powdered	powdered	JJ
60025	4632	9	cloves	clove	NNS
60025	4632	10	,	,	,
60025	4632	11	and	and	CC
60025	4632	12	the	the	DT
60025	4632	13	same	same	JJ
60025	4632	14	quantity	quantity	NN
60025	4632	15	of	of	IN
60025	4632	16	powdered	powdered	JJ
60025	4632	17	cinnamon	cinnamon	NN
60025	4632	18	.	.	.
60025	4633	1	Also	also	RB
60025	4633	2	a	a	DT
60025	4633	3	pound	pound	NN
60025	4633	4	of	of	IN
60025	4633	5	brown	brown	JJ
60025	4633	6	sugar	sugar	NN
60025	4633	7	.	.	.
60025	4634	1	Mix	mix	VB
60025	4634	2	all	all	DT
60025	4634	3	thoroughly	thoroughly	RB
60025	4634	4	,	,	,
60025	4634	5	moistening	moisten	VBG
60025	4634	6	it	-PRON-	PRP
60025	4634	7	with	with	IN
60025	4634	8	a	a	DT
60025	4634	9	quart	quart	NN
60025	4634	10	of	of	IN
60025	4634	11	bottled	bottled	JJ
60025	4634	12	or	or	CC
60025	4634	13	sweet	sweet	JJ
60025	4634	14	cider	cider	NN
60025	4634	15	.	.	.
60025	4635	1	You	-PRON-	PRP
60025	4635	2	may	may	MD
60025	4635	3	add	add	VB
60025	4635	4	the	the	DT
60025	4635	5	grated	grate	VBN
60025	4635	6	peel	peel	NN
60025	4635	7	and	and	CC
60025	4635	8	the	the	DT
60025	4635	9	juice	juice	NN
60025	4635	10	of	of	IN
60025	4635	11	an	an	DT
60025	4635	12	orange	orange	NN
60025	4635	13	.	.	.
60025	4636	1	Bake	bake	VB
60025	4636	2	it	-PRON-	PRP
60025	4636	3	in	in	IN
60025	4636	4	good	good	JJ
60025	4636	5	common	common	JJ
60025	4636	6	paste	paste	NN
60025	4636	7	.	.	.
60025	4637	1	This	this	DT
60025	4637	2	mince	mince	NN
60025	4637	3	-	-	HYPH
60025	4637	4	meat	meat	NN
60025	4637	5	will	will	MD
60025	4637	6	do	do	VB
60025	4637	7	very	very	RB
60025	4637	8	well	well	RB
60025	4637	9	for	for	IN
60025	4637	10	children	child	NNS
60025	4637	11	or	or	CC
60025	4637	12	for	for	IN
60025	4637	13	family	family	NN
60025	4637	14	use	use	NN
60025	4637	15	,	,	,
60025	4637	16	but	but	CC
60025	4637	17	is	be	VBZ
60025	4637	18	too	too	RB
60025	4637	19	plain	plain	JJ
60025	4637	20	to	to	TO
60025	4637	21	be	be	VB
60025	4637	22	set	set	VBN
60025	4637	23	before	before	IN
60025	4637	24	a	a	DT
60025	4637	25	guest	guest	NN
60025	4637	26	.	.	.
60025	4638	1	Neither	neither	CC
60025	4638	2	will	will	MD
60025	4638	3	it	-PRON-	PRP
60025	4638	4	keep	keep	VB
60025	4638	5	so	so	RB
60025	4638	6	long	long	RB
60025	4638	7	as	as	IN
60025	4638	8	that	that	DT
60025	4638	9	which	which	WDT
60025	4638	10	is	be	VBZ
60025	4638	11	richer	rich	JJR
60025	4638	12	and	and	CC
60025	4638	13	more	more	RBR
60025	4638	14	highly	highly	RB
60025	4638	15	seasoned	seasoned	JJ
60025	4638	16	.	.	.
60025	4639	1	It	-PRON-	PRP
60025	4639	2	is	be	VBZ
60025	4639	3	best	good	JJS
60025	4639	4	to	to	TO
60025	4639	5	make	make	VB
60025	4639	6	no	no	DT
60025	4639	7	more	more	JJR
60025	4639	8	of	of	IN
60025	4639	9	it	-PRON-	PRP
60025	4639	10	at	at	IN
60025	4639	11	once	once	RB
60025	4639	12	than	than	IN
60025	4639	13	you	-PRON-	PRP
60025	4639	14	have	have	VBP
60025	4639	15	immediate	immediate	JJ
60025	4639	16	occasion	occasion	NN
60025	4639	17	for	for	IN
60025	4639	18	.	.	.
60025	4640	1	MINCE	mince	NN
60025	4640	2	-	-	HYPH
60025	4640	3	MEAT	meat	NN
60025	4640	4	FOR	for	IN
60025	4640	5	LENT.--Boil	LENT.--Boil	NNP
60025	4640	6	a	a	DT
60025	4640	7	dozen	dozen	NN
60025	4640	8	eggs	egg	NNS
60025	4640	9	quite	quite	RB
60025	4640	10	hard	hard	RB
60025	4640	11	,	,	,
60025	4640	12	and	and	CC
60025	4640	13	chop	chop	VB
60025	4640	14	the	the	DT
60025	4640	15	yolks	yolk	NNS
60025	4640	16	very	very	RB
60025	4640	17	fine	fine	RB
60025	4640	18	.	.	.
60025	4641	1	Chop	Chop	NNP
60025	4641	2	also	also	RB
60025	4641	3	a	a	DT
60025	4641	4	dozen	dozen	NN
60025	4641	5	pippins	pippin	NNS
60025	4641	6	,	,	,
60025	4641	7	and	and	CC
60025	4641	8	two	two	CD
60025	4641	9	pounds	pound	NNS
60025	4641	10	of	of	IN
60025	4641	11	sultana	sultana	NN
60025	4641	12	raisins	raisin	NNS
60025	4641	13	.	.	.
60025	4642	1	Add	add	VB
60025	4642	2	two	two	CD
60025	4642	3	pounds	pound	NNS
60025	4642	4	of	of	IN
60025	4642	5	currants	currant	NNS
60025	4642	6	,	,	,
60025	4642	7	a	a	DT
60025	4642	8	pound	pound	NN
60025	4642	9	of	of	IN
60025	4642	10	sugar	sugar	NN
60025	4642	11	,	,	,
60025	4642	12	a	a	DT
60025	4642	13	table	table	NN
60025	4642	14	-	-	HYPH
60025	4642	15	spoonful	spoonful	JJ
60025	4642	16	of	of	IN
60025	4642	17	powdered	powdered	JJ
60025	4642	18	cinnamon	cinnamon	NN
60025	4642	19	,	,	,
60025	4642	20	a	a	DT
60025	4642	21	tea	tea	NN
60025	4642	22	-	-	HYPH
60025	4642	23	spoonful	spoonful	JJ
60025	4642	24	of	of	IN
60025	4642	25	beaten	beat	VBN
60025	4642	26	mace	mace	NN
60025	4642	27	,	,	,
60025	4642	28	three	three	CD
60025	4642	29	powdered	powder	VBN
60025	4642	30	nutmegs	nutmeg	NNS
60025	4642	31	,	,	,
60025	4642	32	the	the	DT
60025	4642	33	juice	juice	NN
60025	4642	34	and	and	CC
60025	4642	35	grated	grate	VBD
60025	4642	36	peel	peel	NN
60025	4642	37	of	of	IN
60025	4642	38	three	three	CD
60025	4642	39	large	large	JJ
60025	4642	40	lemons	lemon	NNS
60025	4642	41	,	,	,
60025	4642	42	and	and	CC
60025	4642	43	half	half	PDT
60025	4642	44	a	a	DT
60025	4642	45	pound	pound	NN
60025	4642	46	of	of	IN
60025	4642	47	citron	citron	NN
60025	4642	48	cut	cut	NN
60025	4642	49	in	in	IN
60025	4642	50	large	large	JJ
60025	4642	51	strips	strip	NNS
60025	4642	52	.	.	.
60025	4643	1	Mix	mix	VB
60025	4643	2	these	these	DT
60025	4643	3	ingredients	ingredient	NNS
60025	4643	4	thoroughly	thoroughly	RB
60025	4643	5	,	,	,
60025	4643	6	and	and	CC
60025	4643	7	moisten	moisten	VB
60025	4643	8	the	the	DT
60025	4643	9	whole	whole	NN
60025	4643	10	with	with	IN
60025	4643	11	a	a	DT
60025	4643	12	pint	pint	NN
60025	4643	13	of	of	IN
60025	4643	14	white	white	JJ
60025	4643	15	wine	wine	NN
60025	4643	16	,	,	,
60025	4643	17	half	half	PDT
60025	4643	18	a	a	DT
60025	4643	19	pint	pint	NN
60025	4643	20	of	of	IN
60025	4643	21	rose	rose	NN
60025	4643	22	-	-	HYPH
60025	4643	23	water	water	NN
60025	4643	24	,	,	,
60025	4643	25	and	and	CC
60025	4643	26	half	half	PDT
60025	4643	27	a	a	DT
60025	4643	28	pint	pint	NN
60025	4643	29	of	of	IN
60025	4643	30	brandy	brandy	NN
60025	4643	31	.	.	.
60025	4644	1	Bake	bake	VB
60025	4644	2	it	-PRON-	PRP
60025	4644	3	in	in	IN
60025	4644	4	very	very	RB
60025	4644	5	nice	nice	JJ
60025	4644	6	paste	paste	NN
60025	4644	7	.	.	.
60025	4645	1	These	these	DT
60025	4645	2	mince	mince	NN
60025	4645	3	pies	pie	NNS
60025	4645	4	may	may	MD
60025	4645	5	be	be	VB
60025	4645	6	eaten	eat	VBN
60025	4645	7	by	by	IN
60025	4645	8	persons	person	NNS
60025	4645	9	who	who	WP
60025	4645	10	refrain	refrain	VBP
60025	4645	11	from	from	IN
60025	4645	12	meat	meat	NN
60025	4645	13	in	in	IN
60025	4645	14	Lent	Lent	NNP
60025	4645	15	.	.	.
60025	4646	1	ORANGE	ORANGE	NNP
60025	4646	2	PUDDING	PUDDING	NNP
60025	4646	3	.	.	.
60025	4647	1	Grate	grate	VB
60025	4647	2	the	the	DT
60025	4647	3	yellow	yellow	JJ
60025	4647	4	part	part	NN
60025	4647	5	of	of	IN
60025	4647	6	the	the	DT
60025	4647	7	rind	rind	NN
60025	4647	8	,	,	,
60025	4647	9	and	and	CC
60025	4647	10	squeeze	squeeze	VB
60025	4647	11	the	the	DT
60025	4647	12	juice	juice	NN
60025	4647	13	of	of	IN
60025	4647	14	two	two	CD
60025	4647	15	large	large	JJ
60025	4647	16	,	,	,
60025	4647	17	smooth	smooth	JJ
60025	4647	18	,	,	,
60025	4647	19	deep	deep	JJ
60025	4647	20	-	-	HYPH
60025	4647	21	coloured	coloured	JJ
60025	4647	22	oranges	orange	NNS
60025	4647	23	.	.	.
60025	4648	1	Stir	stir	VB
60025	4648	2	together	together	RB
60025	4648	3	to	to	IN
60025	4648	4	a	a	DT
60025	4648	5	cream	cream	NN
60025	4648	6	,	,	,
60025	4648	7	half	half	PDT
60025	4648	8	a	a	DT
60025	4648	9	pound	pound	NN
60025	4648	10	of	of	IN
60025	4648	11	butter	butter	NN
60025	4648	12	,	,	,
60025	4648	13	and	and	CC
60025	4648	14	half	half	PDT
60025	4648	15	a	a	DT
60025	4648	16	pound	pound	NN
60025	4648	17	of	of	IN
60025	4648	18	powdered	powder	VBN
60025	4648	19	white	white	JJ
60025	4648	20	sugar	sugar	NN
60025	4648	21	,	,	,
60025	4648	22	and	and	CC
60025	4648	23	add	add	VB
60025	4648	24	a	a	DT
60025	4648	25	wine	wine	NN
60025	4648	26	-	-	HYPH
60025	4648	27	glass	glass	NN
60025	4648	28	of	of	IN
60025	4648	29	mixed	mixed	JJ
60025	4648	30	wine	wine	NN
60025	4648	31	and	and	CC
60025	4648	32	brandy	brandy	NN
60025	4648	33	.	.	.
60025	4649	1	Beat	beat	VB
60025	4649	2	very	very	RB
60025	4649	3	light	light	JJ
60025	4649	4	six	six	CD
60025	4649	5	eggs	egg	NNS
60025	4649	6	,	,	,
60025	4649	7	and	and	CC
60025	4649	8	stir	stir	VB
60025	4649	9	then	then	RB
60025	4649	10	gradually	gradually	RB
60025	4649	11	into	into	IN
60025	4649	12	the	the	DT
60025	4649	13	mixture	mixture	NN
60025	4649	14	.	.	.
60025	4650	1	Put	put	VB
60025	4650	2	it	-PRON-	PRP
60025	4650	3	into	into	IN
60025	4650	4	a	a	DT
60025	4650	5	buttered	butter	VBN
60025	4650	6	dish	dish	NN
60025	4650	7	with	with	IN
60025	4650	8	a	a	DT
60025	4650	9	broad	broad	JJ
60025	4650	10	edge	edge	NN
60025	4650	11	,	,	,
60025	4650	12	round	round	NN
60025	4650	13	which	which	WDT
60025	4650	14	lay	lie	VBD
60025	4650	15	a	a	DT
60025	4650	16	border	border	NN
60025	4650	17	of	of	IN
60025	4650	18	puff	puff	NN
60025	4650	19	-	-	HYPH
60025	4650	20	paste	paste	NN
60025	4650	21	neatly	neatly	RB
60025	4650	22	notched	notch	VBN
60025	4650	23	.	.	.
60025	4651	1	Bake	bake	VB
60025	4651	2	it	-PRON-	PRP
60025	4651	3	half	half	PDT
60025	4651	4	an	an	DT
60025	4651	5	hour	hour	NN
60025	4651	6	,	,	,
60025	4651	7	and	and	CC
60025	4651	8	when	when	WRB
60025	4651	9	cool	cool	JJ
60025	4651	10	grate	grate	VBP
60025	4651	11	white	white	JJ
60025	4651	12	sugar	sugar	NN
60025	4651	13	over	over	IN
60025	4651	14	it	-PRON-	PRP
60025	4651	15	.	.	.
60025	4652	1	Send	send	VB
60025	4652	2	it	-PRON-	PRP
60025	4652	3	to	to	TO
60025	4652	4	table	table	VB
60025	4652	5	quite	quite	RB
60025	4652	6	cold	cold	JJ
60025	4652	7	.	.	.
60025	4653	1	LEMON	LEMON	NNP
60025	4653	2	PUDDING.--May	PUDDING.--May	NNS
60025	4653	3	be	be	VB
60025	4653	4	made	make	VBN
60025	4653	5	precisely	precisely	RB
60025	4653	6	in	in	IN
60025	4653	7	the	the	DT
60025	4653	8	same	same	JJ
60025	4653	9	manner	manner	NN
60025	4653	10	as	as	IN
60025	4653	11	the	the	DT
60025	4653	12	above	above	JJ
60025	4653	13	;	;	:
60025	4653	14	substituting	substitute	VBG
60025	4653	15	lemons	lemon	NNS
60025	4653	16	for	for	IN
60025	4653	17	oranges	orange	NNS
60025	4653	18	.	.	.
60025	4654	1	QUINCE	QUINCE	NNP
60025	4654	2	PUDDING.--Take	PUDDING.--Take	VBZ
60025	4654	3	six	six	CD
60025	4654	4	large	large	JJ
60025	4654	5	ripe	ripe	JJ
60025	4654	6	quinces	quince	NNS
60025	4654	7	;	;	:
60025	4654	8	pare	pare	VB
60025	4654	9	them	-PRON-	PRP
60025	4654	10	,	,	,
60025	4654	11	and	and	CC
60025	4654	12	cut	cut	VBD
60025	4654	13	out	out	RP
60025	4654	14	all	all	PDT
60025	4654	15	the	the	DT
60025	4654	16	blemishes	blemish	NNS
60025	4654	17	.	.	.
60025	4655	1	Then	then	RB
60025	4655	2	scrape	scrape	VB
60025	4655	3	them	-PRON-	PRP
60025	4655	4	to	to	IN
60025	4655	5	a	a	DT
60025	4655	6	pulp	pulp	NN
60025	4655	7	,	,	,
60025	4655	8	and	and	CC
60025	4655	9	mix	mix	VB
60025	4655	10	the	the	DT
60025	4655	11	pulp	pulp	NN
60025	4655	12	with	with	IN
60025	4655	13	half	half	PDT
60025	4655	14	a	a	DT
60025	4655	15	pint	pint	NN
60025	4655	16	of	of	IN
60025	4655	17	cream	cream	NN
60025	4655	18	,	,	,
60025	4655	19	and	and	CC
60025	4655	20	half	half	PDT
60025	4655	21	a	a	DT
60025	4655	22	pound	pound	NN
60025	4655	23	of	of	IN
60025	4655	24	powdered	powdered	JJ
60025	4655	25	sugar	sugar	NN
60025	4655	26	,	,	,
60025	4655	27	stirring	stir	VBG
60025	4655	28	them	-PRON-	PRP
60025	4655	29	together	together	RB
60025	4655	30	very	very	RB
60025	4655	31	hard	hard	RB
60025	4655	32	.	.	.
60025	4656	1	Beat	beat	VB
60025	4656	2	the	the	DT
60025	4656	3	yolks	yolk	NNS
60025	4656	4	of	of	IN
60025	4656	5	seven	seven	CD
60025	4656	6	eggs	egg	NNS
60025	4656	7	,	,	,
60025	4656	8	(	(	-LRB-
60025	4656	9	omitting	omit	VBG
60025	4656	10	all	all	PDT
60025	4656	11	the	the	DT
60025	4656	12	whites	white	NNS
60025	4656	13	except	except	IN
60025	4656	14	two	two	CD
60025	4656	15	,	,	,
60025	4656	16	)	)	-RRB-
60025	4656	17	and	and	CC
60025	4656	18	stir	stir	VB
60025	4656	19	them	-PRON-	PRP
60025	4656	20	gradually	gradually	RB
60025	4656	21	into	into	IN
60025	4656	22	the	the	DT
60025	4656	23	mixture	mixture	NN
60025	4656	24	,	,	,
60025	4656	25	adding	add	VBG
60025	4656	26	two	two	CD
60025	4656	27	wine	wine	NN
60025	4656	28	glasses	glass	NNS
60025	4656	29	of	of	IN
60025	4656	30	rose	rose	NN
60025	4656	31	water	water	NN
60025	4656	32	.	.	.
60025	4657	1	Stir	stir	VB
60025	4657	2	the	the	DT
60025	4657	3	whole	whole	JJ
60025	4657	4	well	well	RB
60025	4657	5	together	together	RB
60025	4657	6	,	,	,
60025	4657	7	and	and	CC
60025	4657	8	bake	bake	VB
60025	4657	9	it	-PRON-	PRP
60025	4657	10	in	in	IN
60025	4657	11	a	a	DT
60025	4657	12	buttered	butter	VBN
60025	4657	13	dish	dish	NN
60025	4657	14	three	three	CD
60025	4657	15	quarters	quarter	NNS
60025	4657	16	of	of	IN
60025	4657	17	an	an	DT
60025	4657	18	hour	hour	NN
60025	4657	19	.	.	.
60025	4658	1	Grate	grate	VB
60025	4658	2	sugar	sugar	NN
60025	4658	3	over	over	IN
60025	4658	4	it	-PRON-	PRP
60025	4658	5	when	when	WRB
60025	4658	6	cold	cold	JJ
60025	4658	7	.	.	.
60025	4659	1	If	if	IN
60025	4659	2	you	-PRON-	PRP
60025	4659	3	can	can	MD
60025	4659	4	not	not	RB
60025	4659	5	obtain	obtain	VB
60025	4659	6	cream	cream	NN
60025	4659	7	,	,	,
60025	4659	8	you	-PRON-	PRP
60025	4659	9	may	may	MD
60025	4659	10	substitute	substitute	VB
60025	4659	11	a	a	DT
60025	4659	12	quarter	quarter	NN
60025	4659	13	of	of	IN
60025	4659	14	a	a	DT
60025	4659	15	pound	pound	NN
60025	4659	16	of	of	IN
60025	4659	17	fresh	fresh	JJ
60025	4659	18	butter	butter	NN
60025	4659	19	stirred	stir	VBN
60025	4659	20	with	with	IN
60025	4659	21	the	the	DT
60025	4659	22	sugar	sugar	NN
60025	4659	23	and	and	CC
60025	4659	24	quince	quince	NN
60025	4659	25	.	.	.
60025	4660	1	A	a	DT
60025	4660	2	baked	baked	JJ
60025	4660	3	apple	apple	NN
60025	4660	4	pudding	pudding	NN
60025	4660	5	may	may	MD
60025	4660	6	be	be	VB
60025	4660	7	made	make	VBN
60025	4660	8	in	in	IN
60025	4660	9	the	the	DT
60025	4660	10	same	same	JJ
60025	4660	11	manner	manner	NN
60025	4660	12	.	.	.
60025	4661	1	ALMOND	almond	NN
60025	4661	2	PUDDING.--Take	PUDDING.--Take	VBZ
60025	4661	3	half	half	PDT
60025	4661	4	a	a	DT
60025	4661	5	pound	pound	NN
60025	4661	6	of	of	IN
60025	4661	7	shelled	shell	VBN
60025	4661	8	sweet	sweet	JJ
60025	4661	9	almonds	almond	NNS
60025	4661	10	,	,	,
60025	4661	11	and	and	CC
60025	4661	12	three	three	CD
60025	4661	13	ounces	ounce	NNS
60025	4661	14	of	of	IN
60025	4661	15	shelled	shell	VBN
60025	4661	16	bitter	bitter	JJ
60025	4661	17	almonds	almond	NNS
60025	4661	18	,	,	,
60025	4661	19	or	or	CC
60025	4661	20	peach	peach	NN
60025	4661	21	-	-	HYPH
60025	4661	22	kernels	kernel	NNS
60025	4661	23	.	.	.
60025	4662	1	Scald	Scald	NNP
60025	4662	2	and	and	CC
60025	4662	3	peel	peel	VB
60025	4662	4	them	-PRON-	PRP
60025	4662	5	;	;	:
60025	4662	6	throwing	throw	VBG
60025	4662	7	them	-PRON-	PRP
60025	4662	8	,	,	,
60025	4662	9	as	as	IN
60025	4662	10	they	-PRON-	PRP
60025	4662	11	are	be	VBP
60025	4662	12	peeled	peel	VBN
60025	4662	13	,	,	,
60025	4662	14	into	into	IN
60025	4662	15	cold	cold	JJ
60025	4662	16	water	water	NN
60025	4662	17	.	.	.
60025	4663	1	Then	then	RB
60025	4663	2	pound	pound	VB
60025	4663	3	them	-PRON-	PRP
60025	4663	4	one	one	CD
60025	4663	5	at	at	IN
60025	4663	6	a	a	DT
60025	4663	7	time	time	NN
60025	4663	8	in	in	IN
60025	4663	9	a	a	DT
60025	4663	10	marble	marble	NN
60025	4663	11	mortar	mortar	NN
60025	4663	12	,	,	,
60025	4663	13	adding	add	VBG
60025	4663	14	to	to	IN
60025	4663	15	each	each	DT
60025	4663	16	a	a	DT
60025	4663	17	few	few	JJ
60025	4663	18	drops	drop	NNS
60025	4663	19	of	of	IN
60025	4663	20	rose	rose	NN
60025	4663	21	water	water	NN
60025	4663	22	;	;	:
60025	4663	23	otherwise	otherwise	RB
60025	4663	24	they	-PRON-	PRP
60025	4663	25	will	will	MD
60025	4663	26	be	be	VB
60025	4663	27	heavy	heavy	JJ
60025	4663	28	and	and	CC
60025	4663	29	oily	oily	JJ
60025	4663	30	.	.	.
60025	4664	1	Mix	mix	VB
60025	4664	2	the	the	DT
60025	4664	3	sweet	sweet	JJ
60025	4664	4	and	and	CC
60025	4664	5	bitter	bitter	JJ
60025	4664	6	almonds	almond	VBZ
60025	4664	7	together	together	RB
60025	4664	8	by	by	IN
60025	4664	9	pounding	pound	VBG
60025	4664	10	them	-PRON-	PRP
60025	4664	11	alternately	alternately	RB
60025	4664	12	;	;	:
60025	4664	13	and	and	CC
60025	4664	14	as	as	IN
60025	4664	15	you	-PRON-	PRP
60025	4664	16	do	do	VBP
60025	4664	17	them	-PRON-	PRP
60025	4664	18	,	,	,
60025	4664	19	take	take	VB
60025	4664	20	them	-PRON-	PRP
60025	4664	21	out	out	RP
60025	4664	22	and	and	CC
60025	4664	23	lay	lie	VBD
60025	4664	24	them	-PRON-	PRP
60025	4664	25	on	on	IN
60025	4664	26	a	a	DT
60025	4664	27	plate	plate	NN
60025	4664	28	.	.	.
60025	4665	1	They	-PRON-	PRP
60025	4665	2	must	must	MD
60025	4665	3	each	each	DT
60025	4665	4	be	be	VB
60025	4665	5	beaten	beat	VBN
60025	4665	6	to	to	IN
60025	4665	7	a	a	DT
60025	4665	8	fine	fine	JJ
60025	4665	9	smooth	smooth	JJ
60025	4665	10	paste	paste	NN
60025	4665	11	,	,	,
60025	4665	12	free	free	JJ
60025	4665	13	from	from	IN
60025	4665	14	the	the	DT
60025	4665	15	smallest	small	JJS
60025	4665	16	lumps	lump	NNS
60025	4665	17	.	.	.
60025	4666	1	It	-PRON-	PRP
60025	4666	2	is	be	VBZ
60025	4666	3	best	good	JJS
60025	4666	4	to	to	TO
60025	4666	5	prepare	prepare	VB
60025	4666	6	them	-PRON-	PRP
60025	4666	7	the	the	DT
60025	4666	8	day	day	NN
60025	4666	9	before	before	IN
60025	4666	10	you	-PRON-	PRP
60025	4666	11	make	make	VBP
60025	4666	12	the	the	DT
60025	4666	13	pudding	pudding	NN
60025	4666	14	.	.	.
60025	4667	1	Stir	stir	VB
60025	4667	2	to	to	IN
60025	4667	3	a	a	DT
60025	4667	4	cream	cream	NN
60025	4667	5	half	half	PDT
60025	4667	6	a	a	DT
60025	4667	7	pound	pound	NN
60025	4667	8	of	of	IN
60025	4667	9	fresh	fresh	JJ
60025	4667	10	butter	butter	NN
60025	4667	11	and	and	CC
60025	4667	12	half	half	PDT
60025	4667	13	a	a	DT
60025	4667	14	pound	pound	NN
60025	4667	15	of	of	IN
60025	4667	16	powdered	powder	VBN
60025	4667	17	white	white	JJ
60025	4667	18	sugar	sugar	NN
60025	4667	19	;	;	:
60025	4667	20	and	and	CC
60025	4667	21	by	by	IN
60025	4667	22	degrees	degree	NNS
60025	4667	23	pour	pour	VBP
60025	4667	24	into	into	IN
60025	4667	25	it	-PRON-	PRP
60025	4667	26	a	a	DT
60025	4667	27	glass	glass	NN
60025	4667	28	of	of	IN
60025	4667	29	mixed	mixed	JJ
60025	4667	30	wine	wine	NN
60025	4667	31	and	and	CC
60025	4667	32	brandy	brandy	NN
60025	4667	33	.	.	.
60025	4668	1	Beat	beat	VB
60025	4668	2	to	to	IN
60025	4668	3	a	a	DT
60025	4668	4	stiff	stiff	JJ
60025	4668	5	froth	froth	NN
60025	4668	6	,	,	,
60025	4668	7	the	the	DT
60025	4668	8	whites	white	NNS
60025	4668	9	only	only	RB
60025	4668	10	,	,	,
60025	4668	11	of	of	IN
60025	4668	12	twelve	twelve	CD
60025	4668	13	eggs	egg	NNS
60025	4668	14	,	,	,
60025	4668	15	(	(	-LRB-
60025	4668	16	you	-PRON-	PRP
60025	4668	17	may	may	MD
60025	4668	18	reserve	reserve	VB
60025	4668	19	the	the	DT
60025	4668	20	yolks	yolk	NNS
60025	4668	21	for	for	IN
60025	4668	22	custards	custard	NNS
60025	4668	23	or	or	CC
60025	4668	24	other	other	JJ
60025	4668	25	purposes	purpose	NNS
60025	4668	26	,	,	,
60025	4668	27	)	)	-RRB-
60025	4668	28	and	and	CC
60025	4668	29	stir	stir	VB
60025	4668	30	alternately	alternately	RB
60025	4668	31	into	into	IN
60025	4668	32	the	the	DT
60025	4668	33	butter	butter	NN
60025	4668	34	and	and	CC
60025	4668	35	sugar	sugar	NN
60025	4668	36	the	the	DT
60025	4668	37	pounded	pound	VBN
60025	4668	38	almonds	almond	NNS
60025	4668	39	and	and	CC
60025	4668	40	the	the	DT
60025	4668	41	beaten	beat	VBN
60025	4668	42	white	white	NN
60025	4668	43	of	of	IN
60025	4668	44	egg	egg	NN
60025	4668	45	.	.	.
60025	4669	1	When	when	WRB
60025	4669	2	the	the	DT
60025	4669	3	whole	whole	NN
60025	4669	4	is	be	VBZ
60025	4669	5	well	well	RB
60025	4669	6	mixed	mixed	JJ
60025	4669	7	,	,	,
60025	4669	8	put	put	VBD
60025	4669	9	it	-PRON-	PRP
60025	4669	10	into	into	IN
60025	4669	11	a	a	DT
60025	4669	12	buttered	butter	VBN
60025	4669	13	dish	dish	NN
60025	4669	14	and	and	CC
60025	4669	15	lay	lie	VBD
60025	4669	16	puff	puff	JJ
60025	4669	17	paste	paste	NN
60025	4669	18	round	round	IN
60025	4669	19	the	the	DT
60025	4669	20	edge	edge	NN
60025	4669	21	.	.	.
60025	4670	1	Bake	bake	VB
60025	4670	2	it	-PRON-	PRP
60025	4670	3	about	about	RB
60025	4670	4	half	half	PDT
60025	4670	5	an	an	DT
60025	4670	6	hour	hour	NN
60025	4670	7	,	,	,
60025	4670	8	and	and	CC
60025	4670	9	when	when	WRB
60025	4670	10	cold	cold	JJ
60025	4670	11	grate	grate	NN
60025	4670	12	sugar	sugar	NN
60025	4670	13	over	over	IN
60025	4670	14	it	-PRON-	PRP
60025	4670	15	.	.	.
60025	4671	1	ANOTHER	another	JJ
60025	4671	2	ALMOND	almond	NN
60025	4671	3	PUDDING.--Blanch	pudding.--blanch	NN
60025	4671	4	three	three	CD
60025	4671	5	quarters	quarter	NNS
60025	4671	6	of	of	IN
60025	4671	7	a	a	DT
60025	4671	8	pound	pound	NN
60025	4671	9	of	of	IN
60025	4671	10	shelled	shell	VBN
60025	4671	11	sweet	sweet	JJ
60025	4671	12	almonds	almond	NNS
60025	4671	13	,	,	,
60025	4671	14	and	and	CC
60025	4671	15	three	three	CD
60025	4671	16	ounces	ounce	NNS
60025	4671	17	of	of	IN
60025	4671	18	shelled	shell	VBN
60025	4671	19	bitter	bitter	JJ
60025	4671	20	almonds	almond	NNS
60025	4671	21	,	,	,
60025	4671	22	and	and	CC
60025	4671	23	beat	beat	VBD
60025	4671	24	them	-PRON-	PRP
60025	4671	25	in	in	IN
60025	4671	26	a	a	DT
60025	4671	27	mortar	mortar	NN
60025	4671	28	to	to	IN
60025	4671	29	a	a	DT
60025	4671	30	fine	fine	JJ
60025	4671	31	paste	paste	NN
60025	4671	32	;	;	:
60025	4671	33	mixing	mix	VBG
60025	4671	34	them	-PRON-	PRP
60025	4671	35	well	well	RB
60025	4671	36	,	,	,
60025	4671	37	and	and	CC
60025	4671	38	adding	add	VBG
60025	4671	39	by	by	IN
60025	4671	40	degrees	degree	NNS
60025	4671	41	a	a	DT
60025	4671	42	tea	tea	NN
60025	4671	43	-	-	HYPH
60025	4671	44	cup	cup	NN
60025	4671	45	full	full	JJ
60025	4671	46	,	,	,
60025	4671	47	or	or	CC
60025	4671	48	more	more	JJR
60025	4671	49	,	,	,
60025	4671	50	of	of	IN
60025	4671	51	rose	rose	NN
60025	4671	52	water	water	NN
60025	4671	53	.	.	.
60025	4672	1	Boil	Boil	NNP
60025	4672	2	in	in	IN
60025	4672	3	a	a	DT
60025	4672	4	pint	pint	NN
60025	4672	5	of	of	IN
60025	4672	6	rich	rich	JJ
60025	4672	7	milk	milk	NN
60025	4672	8	,	,	,
60025	4672	9	a	a	DT
60025	4672	10	few	few	JJ
60025	4672	11	sticks	stick	NNS
60025	4672	12	of	of	IN
60025	4672	13	cinnamon	cinnamon	NN
60025	4672	14	broken	break	VBN
60025	4672	15	up	up	RP
60025	4672	16	,	,	,
60025	4672	17	and	and	CC
60025	4672	18	a	a	DT
60025	4672	19	few	few	JJ
60025	4672	20	blades	blade	NNS
60025	4672	21	of	of	IN
60025	4672	22	mace	mace	NN
60025	4672	23	.	.	.
60025	4673	1	When	when	WRB
60025	4673	2	the	the	DT
60025	4673	3	milk	milk	NN
60025	4673	4	has	have	VBZ
60025	4673	5	come	come	VBN
60025	4673	6	to	to	IN
60025	4673	7	a	a	DT
60025	4673	8	boil	boil	NN
60025	4673	9	,	,	,
60025	4673	10	take	take	VB
60025	4673	11	it	-PRON-	PRP
60025	4673	12	off	off	IN
60025	4673	13	the	the	DT
60025	4673	14	fire	fire	NN
60025	4673	15	,	,	,
60025	4673	16	strain	strain	VB
60025	4673	17	it	-PRON-	PRP
60025	4673	18	into	into	IN
60025	4673	19	a	a	DT
60025	4673	20	pan	pan	NN
60025	4673	21	,	,	,
60025	4673	22	and	and	CC
60025	4673	23	soak	soak	VB
60025	4673	24	in	in	IN
60025	4673	25	it	-PRON-	PRP
60025	4673	26	two	two	CD
60025	4673	27	stale	stale	JJ
60025	4673	28	rusks	rusk	NNS
60025	4673	29	cut	cut	VBN
60025	4673	30	into	into	IN
60025	4673	31	slices	slice	NNS
60025	4673	32	.	.	.
60025	4674	1	They	-PRON-	PRP
60025	4674	2	must	must	MD
60025	4674	3	soak	soak	VB
60025	4674	4	till	till	IN
60025	4674	5	quite	quite	RB
60025	4674	6	dissolved	dissolve	VBN
60025	4674	7	.	.	.
60025	4675	1	Stir	stir	VB
60025	4675	2	to	to	IN
60025	4675	3	a	a	DT
60025	4675	4	cream	cream	NN
60025	4675	5	three	three	CD
60025	4675	6	quarters	quarter	NNS
60025	4675	7	of	of	IN
60025	4675	8	a	a	DT
60025	4675	9	pound	pound	NN
60025	4675	10	of	of	IN
60025	4675	11	fresh	fresh	JJ
60025	4675	12	butter	butter	NN
60025	4675	13	,	,	,
60025	4675	14	mixed	mix	VBN
60025	4675	15	with	with	IN
60025	4675	16	the	the	DT
60025	4675	17	same	same	JJ
60025	4675	18	quantity	quantity	NN
60025	4675	19	of	of	IN
60025	4675	20	powdered	powdered	JJ
60025	4675	21	loaf	loaf	NN
60025	4675	22	-	-	HYPH
60025	4675	23	sugar	sugar	NN
60025	4675	24	.	.	.
60025	4676	1	Beat	beat	VB
60025	4676	2	ten	ten	CD
60025	4676	3	eggs	egg	NNS
60025	4676	4	very	very	RB
60025	4676	5	light	light	JJ
60025	4676	6	,	,	,
60025	4676	7	yolks	yolk	NNS
60025	4676	8	and	and	CC
60025	4676	9	whites	white	NNS
60025	4676	10	together	together	RB
60025	4676	11	,	,	,
60025	4676	12	and	and	CC
60025	4676	13	then	then	RB
60025	4676	14	stir	stir	VB
60025	4676	15	alternately	alternately	RB
60025	4676	16	into	into	IN
60025	4676	17	the	the	DT
60025	4676	18	butter	butter	NN
60025	4676	19	and	and	CC
60025	4676	20	sugar	sugar	NN
60025	4676	21	,	,	,
60025	4676	22	the	the	DT
60025	4676	23	rusk	rusk	NN
60025	4676	24	,	,	,
60025	4676	25	eggs	egg	NNS
60025	4676	26	,	,	,
60025	4676	27	and	and	CC
60025	4676	28	almonds	almond	VBZ
60025	4676	29	.	.	.
60025	4677	1	Set	set	VB
60025	4677	2	it	-PRON-	PRP
60025	4677	3	on	on	IN
60025	4677	4	a	a	DT
60025	4677	5	stove	stove	NN
60025	4677	6	or	or	CC
60025	4677	7	a	a	DT
60025	4677	8	chafing	chafe	VBG
60025	4677	9	dish	dish	NN
60025	4677	10	,	,	,
60025	4677	11	and	and	CC
60025	4677	12	stir	stir	VB
60025	4677	13	the	the	DT
60025	4677	14	whole	whole	NN
60025	4677	15	together	together	RB
60025	4677	16	till	till	IN
60025	4677	17	very	very	RB
60025	4677	18	smooth	smooth	JJ
60025	4677	19	and	and	CC
60025	4677	20	thick	thick	JJ
60025	4677	21	.	.	.
60025	4678	1	Put	put	VB
60025	4678	2	it	-PRON-	PRP
60025	4678	3	into	into	IN
60025	4678	4	a	a	DT
60025	4678	5	buttered	butter	VBN
60025	4678	6	dish	dish	NN
60025	4678	7	and	and	CC
60025	4678	8	bake	bake	VB
60025	4678	9	it	-PRON-	PRP
60025	4678	10	three	three	CD
60025	4678	11	quarters	quarter	NNS
60025	4678	12	of	of	IN
60025	4678	13	an	an	DT
60025	4678	14	hour	hour	NN
60025	4678	15	.	.	.
60025	4679	1	It	-PRON-	PRP
60025	4679	2	must	must	MD
60025	4679	3	be	be	VB
60025	4679	4	eaten	eat	VBN
60025	4679	5	quite	quite	RB
60025	4679	6	cold	cold	JJ
60025	4679	7	.	.	.
60025	4680	1	COCOA	COCOA	NNP
60025	4680	2	-	-	HYPH
60025	4680	3	NUT	NUT	NNP
60025	4680	4	PUDDING.--Having	PUDDING.--Having	NNP
60025	4680	5	opened	open	VBD
60025	4680	6	a	a	DT
60025	4680	7	cocoa	cocoa	NN
60025	4680	8	-	-	HYPH
60025	4680	9	nut	nut	NN
60025	4680	10	,	,	,
60025	4680	11	pare	pare	VBP
60025	4680	12	off	off	RP
60025	4680	13	the	the	DT
60025	4680	14	brown	brown	JJ
60025	4680	15	skin	skin	NN
60025	4680	16	from	from	IN
60025	4680	17	the	the	DT
60025	4680	18	pieces	piece	NNS
60025	4680	19	,	,	,
60025	4680	20	and	and	CC
60025	4680	21	wash	wash	VB
60025	4680	22	them	-PRON-	PRP
60025	4680	23	all	all	DT
60025	4680	24	in	in	IN
60025	4680	25	cold	cold	JJ
60025	4680	26	water	water	NN
60025	4680	27	.	.	.
60025	4681	1	Then	then	RB
60025	4681	2	weigh	weigh	VB
60025	4681	3	three	three	CD
60025	4681	4	quarters	quarter	NNS
60025	4681	5	of	of	IN
60025	4681	6	a	a	DT
60025	4681	7	pound	pound	NN
60025	4681	8	,	,	,
60025	4681	9	and	and	CC
60025	4681	10	grate	grate	VB
60025	4681	11	it	-PRON-	PRP
60025	4681	12	into	into	IN
60025	4681	13	a	a	DT
60025	4681	14	dish	dish	NN
60025	4681	15	.	.	.
60025	4682	1	Cut	cut	VB
60025	4682	2	up	up	RP
60025	4682	3	half	half	PDT
60025	4682	4	a	a	DT
60025	4682	5	pound	pound	NN
60025	4682	6	of	of	IN
60025	4682	7	butter	butter	NN
60025	4682	8	into	into	IN
60025	4682	9	half	half	PDT
60025	4682	10	a	a	DT
60025	4682	11	pound	pound	NN
60025	4682	12	of	of	IN
60025	4682	13	powdered	powdered	JJ
60025	4682	14	loaf	loaf	NN
60025	4682	15	-	-	HYPH
60025	4682	16	sugar	sugar	NN
60025	4682	17	,	,	,
60025	4682	18	and	and	CC
60025	4682	19	stir	stir	VB
60025	4682	20	them	-PRON-	PRP
60025	4682	21	together	together	RB
60025	4682	22	to	to	IN
60025	4682	23	a	a	DT
60025	4682	24	cream	cream	NN
60025	4682	25	;	;	:
60025	4682	26	add	add	VB
60025	4682	27	to	to	IN
60025	4682	28	them	-PRON-	PRP
60025	4682	29	a	a	DT
60025	4682	30	glass	glass	NN
60025	4682	31	of	of	IN
60025	4682	32	wine	wine	NN
60025	4682	33	and	and	CC
60025	4682	34	rose	rise	VBD
60025	4682	35	water	water	NN
60025	4682	36	mixed	mix	VBN
60025	4682	37	.	.	.
60025	4683	1	Beat	beat	VB
60025	4683	2	the	the	DT
60025	4683	3	whites	white	NNS
60025	4683	4	only	only	RB
60025	4683	5	,	,	,
60025	4683	6	of	of	IN
60025	4683	7	twelve	twelve	CD
60025	4683	8	eggs	egg	NNS
60025	4683	9	,	,	,
60025	4683	10	till	till	IN
60025	4683	11	they	-PRON-	PRP
60025	4683	12	stand	stand	VBP
60025	4683	13	alone	alone	RB
60025	4683	14	on	on	IN
60025	4683	15	the	the	DT
60025	4683	16	rods	rod	NNS
60025	4683	17	;	;	:
60025	4683	18	and	and	CC
60025	4683	19	then	then	RB
60025	4683	20	stir	stir	VB
60025	4683	21	the	the	DT
60025	4683	22	grated	grate	VBN
60025	4683	23	cocoa	cocoa	NN
60025	4683	24	-	-	HYPH
60025	4683	25	nut	nut	NNP
60025	4683	26	and	and	CC
60025	4683	27	the	the	DT
60025	4683	28	beaten	beat	VBN
60025	4683	29	white	white	NN
60025	4683	30	of	of	IN
60025	4683	31	egg	egg	NN
60025	4683	32	alternately	alternately	RB
60025	4683	33	into	into	IN
60025	4683	34	the	the	DT
60025	4683	35	butter	butter	NN
60025	4683	36	and	and	CC
60025	4683	37	sugar	sugar	NN
60025	4683	38	;	;	:
60025	4683	39	giving	give	VBG
60025	4683	40	the	the	DT
60025	4683	41	whole	whole	NN
60025	4683	42	a	a	DT
60025	4683	43	hard	hard	JJ
60025	4683	44	stirring	stirring	NN
60025	4683	45	at	at	IN
60025	4683	46	the	the	DT
60025	4683	47	last	last	JJ
60025	4683	48	.	.	.
60025	4684	1	Put	put	VB
60025	4684	2	the	the	DT
60025	4684	3	mixture	mixture	NN
60025	4684	4	into	into	IN
60025	4684	5	a	a	DT
60025	4684	6	buttered	butter	VBN
60025	4684	7	dish	dish	NN
60025	4684	8	,	,	,
60025	4684	9	lay	lie	VBD
60025	4684	10	puff	puff	JJ
60025	4684	11	paste	paste	NN
60025	4684	12	round	round	IN
60025	4684	13	the	the	DT
60025	4684	14	flat	flat	JJ
60025	4684	15	edge	edge	NN
60025	4684	16	,	,	,
60025	4684	17	and	and	CC
60025	4684	18	bake	bake	VB
60025	4684	19	it	-PRON-	PRP
60025	4684	20	half	half	PDT
60025	4684	21	an	an	DT
60025	4684	22	hour	hour	NN
60025	4684	23	in	in	IN
60025	4684	24	a	a	DT
60025	4684	25	moderate	moderate	JJ
60025	4684	26	oven	oven	NN
60025	4684	27	.	.	.
60025	4685	1	When	when	WRB
60025	4685	2	cold	cold	JJ
60025	4685	3	,	,	,
60025	4685	4	grate	grate	VBP
60025	4685	5	powdered	powdered	JJ
60025	4685	6	sugar	sugar	NN
60025	4685	7	over	over	IN
60025	4685	8	it	-PRON-	PRP
60025	4685	9	.	.	.
60025	4686	1	ANOTHER	another	DT
60025	4686	2	COCOA	cocoa	NN
60025	4686	3	-	-	HYPH
60025	4686	4	NUT	nut	NN
60025	4686	5	PUDDING.--Peel	pudding.--peel	NN
60025	4686	6	and	and	CC
60025	4686	7	cut	cut	VBD
60025	4686	8	up	up	RP
60025	4686	9	the	the	DT
60025	4686	10	cocoa	cocoa	NN
60025	4686	11	-	-	HYPH
60025	4686	12	nut	nut	NNP
60025	4686	13	,	,	,
60025	4686	14	and	and	CC
60025	4686	15	wash	wash	VB
60025	4686	16	and	and	CC
60025	4686	17	wipe	wipe	VB
60025	4686	18	the	the	DT
60025	4686	19	pieces	piece	NNS
60025	4686	20	.	.	.
60025	4687	1	Weigh	weigh	VB
60025	4687	2	one	one	CD
60025	4687	3	pound	pound	NN
60025	4687	4	,	,	,
60025	4687	5	and	and	CC
60025	4687	6	grate	grate	VB
60025	4687	7	it	-PRON-	PRP
60025	4687	8	fine	fine	JJ
60025	4687	9	.	.	.
60025	4688	1	Then	then	RB
60025	4688	2	mix	mix	VB
60025	4688	3	with	with	IN
60025	4688	4	it	-PRON-	PRP
60025	4688	5	two	two	CD
60025	4688	6	stale	stale	JJ
60025	4688	7	rusks	rusk	NNS
60025	4688	8	or	or	CC
60025	4688	9	small	small	JJ
60025	4688	10	sponge	sponge	NN
60025	4688	11	-	-	HYPH
60025	4688	12	cakes	cake	NNS
60025	4688	13	,	,	,
60025	4688	14	grated	grate	VBD
60025	4688	15	also	also	RB
60025	4688	16	.	.	.
60025	4689	1	Stir	stir	VB
60025	4689	2	together	together	RB
60025	4689	3	till	till	IN
60025	4689	4	very	very	RB
60025	4689	5	light	light	JJ
60025	4689	6	half	half	PDT
60025	4689	7	a	a	DT
60025	4689	8	pound	pound	NN
60025	4689	9	of	of	IN
60025	4689	10	butter	butter	NN
60025	4689	11	and	and	CC
60025	4689	12	half	half	PDT
60025	4689	13	a	a	DT
60025	4689	14	pound	pound	NN
60025	4689	15	of	of	IN
60025	4689	16	powdered	powder	VBN
60025	4689	17	white	white	JJ
60025	4689	18	sugar	sugar	NN
60025	4689	19	,	,	,
60025	4689	20	and	and	CC
60025	4689	21	add	add	VB
60025	4689	22	a	a	DT
60025	4689	23	glass	glass	NN
60025	4689	24	of	of	IN
60025	4689	25	white	white	JJ
60025	4689	26	wine	wine	NN
60025	4689	27	.	.	.
60025	4690	1	Beat	beat	VB
60025	4690	2	six	six	CD
60025	4690	3	whole	whole	JJ
60025	4690	4	eggs	egg	NNS
60025	4690	5	very	very	RB
60025	4690	6	light	light	JJ
60025	4690	7	,	,	,
60025	4690	8	and	and	CC
60025	4690	9	stir	stir	VB
60025	4690	10	them	-PRON-	PRP
60025	4690	11	gradually	gradually	RB
60025	4690	12	into	into	IN
60025	4690	13	the	the	DT
60025	4690	14	butter	butter	NN
60025	4690	15	and	and	CC
60025	4690	16	sugar	sugar	NN
60025	4690	17	in	in	IN
60025	4690	18	turn	turn	NN
60025	4690	19	with	with	IN
60025	4690	20	the	the	DT
60025	4690	21	grated	grate	VBN
60025	4690	22	cocoa	cocoa	NN
60025	4690	23	-	-	HYPH
60025	4690	24	nut	nut	NNP
60025	4690	25	.	.	.
60025	4691	1	Having	have	VBG
60025	4691	2	stirred	stir	VBN
60025	4691	3	the	the	DT
60025	4691	4	whole	whole	JJ
60025	4691	5	very	very	RB
60025	4691	6	hard	hard	RB
60025	4691	7	at	at	IN
60025	4691	8	the	the	DT
60025	4691	9	last	last	JJ
60025	4691	10	,	,	,
60025	4691	11	put	put	VBD
60025	4691	12	it	-PRON-	PRP
60025	4691	13	into	into	IN
60025	4691	14	a	a	DT
60025	4691	15	buttered	butter	VBN
60025	4691	16	dish	dish	NN
60025	4691	17	and	and	CC
60025	4691	18	bake	bake	VB
60025	4691	19	it	-PRON-	PRP
60025	4691	20	half	half	PDT
60025	4691	21	an	an	DT
60025	4691	22	hour	hour	NN
60025	4691	23	.	.	.
60025	4692	1	Send	send	VB
60025	4692	2	it	-PRON-	PRP
60025	4692	3	to	to	TO
60025	4692	4	table	table	NN
60025	4692	5	cold	cold	JJ
60025	4692	6	.	.	.
60025	4693	1	PUMPKIN	PUMPKIN	NNP
60025	4693	2	PUDDING.--Take	PUDDING.--Take	VBZ
60025	4693	3	a	a	DT
60025	4693	4	pint	pint	NN
60025	4693	5	of	of	IN
60025	4693	6	pumpkin	pumpkin	NN
60025	4693	7	that	that	WDT
60025	4693	8	has	have	VBZ
60025	4693	9	been	be	VBN
60025	4693	10	stewed	stew	VBN
60025	4693	11	soft	soft	JJ
60025	4693	12	,	,	,
60025	4693	13	and	and	CC
60025	4693	14	pressed	press	VBD
60025	4693	15	through	through	IN
60025	4693	16	a	a	DT
60025	4693	17	cullender	cullender	NN
60025	4693	18	.	.	.
60025	4694	1	Melt	Melt	NNP
60025	4694	2	in	in	IN
60025	4694	3	half	half	PDT
60025	4694	4	a	a	DT
60025	4694	5	pint	pint	NN
60025	4694	6	of	of	IN
60025	4694	7	warm	warm	JJ
60025	4694	8	milk	milk	NN
60025	4694	9	,	,	,
60025	4694	10	a	a	DT
60025	4694	11	quarter	quarter	NN
60025	4694	12	of	of	IN
60025	4694	13	a	a	DT
60025	4694	14	pound	pound	NN
60025	4694	15	of	of	IN
60025	4694	16	butter	butter	NN
60025	4694	17	,	,	,
60025	4694	18	and	and	CC
60025	4694	19	the	the	DT
60025	4694	20	same	same	JJ
60025	4694	21	quantity	quantity	NN
60025	4694	22	of	of	IN
60025	4694	23	sugar	sugar	NN
60025	4694	24	,	,	,
60025	4694	25	stirring	stir	VBG
60025	4694	26	them	-PRON-	PRP
60025	4694	27	well	well	RB
60025	4694	28	together	together	RB
60025	4694	29	.	.	.
60025	4695	1	If	if	IN
60025	4695	2	you	-PRON-	PRP
60025	4695	3	can	can	MD
60025	4695	4	conveniently	conveniently	RB
60025	4695	5	procure	procure	VB
60025	4695	6	a	a	DT
60025	4695	7	pint	pint	NN
60025	4695	8	of	of	IN
60025	4695	9	rich	rich	JJ
60025	4695	10	cream	cream	NN
60025	4695	11	it	-PRON-	PRP
60025	4695	12	will	will	MD
60025	4695	13	be	be	VB
60025	4695	14	better	well	JJR
60025	4695	15	than	than	IN
60025	4695	16	the	the	DT
60025	4695	17	milk	milk	NN
60025	4695	18	and	and	CC
60025	4695	19	butter	butter	NN
60025	4695	20	.	.	.
60025	4696	1	Beat	beat	VB
60025	4696	2	eight	eight	CD
60025	4696	3	eggs	egg	NNS
60025	4696	4	very	very	RB
60025	4696	5	light	light	JJ
60025	4696	6	,	,	,
60025	4696	7	and	and	CC
60025	4696	8	add	add	VB
60025	4696	9	them	-PRON-	PRP
60025	4696	10	gradually	gradually	RB
60025	4696	11	to	to	IN
60025	4696	12	the	the	DT
60025	4696	13	other	other	JJ
60025	4696	14	ingredients	ingredient	NNS
60025	4696	15	,	,	,
60025	4696	16	alternately	alternately	RB
60025	4696	17	with	with	IN
60025	4696	18	the	the	DT
60025	4696	19	pumpkin	pumpkin	NN
60025	4696	20	.	.	.
60025	4697	1	Then	then	RB
60025	4697	2	stir	stir	VB
60025	4697	3	in	in	IN
60025	4697	4	a	a	DT
60025	4697	5	wine	wine	NN
60025	4697	6	glass	glass	NN
60025	4697	7	of	of	IN
60025	4697	8	rose	rose	NN
60025	4697	9	water	water	NN
60025	4697	10	and	and	CC
60025	4697	11	a	a	DT
60025	4697	12	glass	glass	NN
60025	4697	13	of	of	IN
60025	4697	14	wine	wine	NN
60025	4697	15	mixed	mix	VBN
60025	4697	16	together	together	RB
60025	4697	17	;	;	:
60025	4697	18	a	a	DT
60025	4697	19	large	large	JJ
60025	4697	20	tea	tea	NN
60025	4697	21	-	-	HYPH
60025	4697	22	spoonful	spoonful	JJ
60025	4697	23	of	of	IN
60025	4697	24	powdered	powdered	JJ
60025	4697	25	mace	mace	NN
60025	4697	26	and	and	CC
60025	4697	27	cinnamon	cinnamon	NN
60025	4697	28	mixed	mixed	JJ
60025	4697	29	,	,	,
60025	4697	30	and	and	CC
60025	4697	31	a	a	DT
60025	4697	32	grated	grate	VBN
60025	4697	33	nutmeg	nutmeg	NN
60025	4697	34	.	.	.
60025	4698	1	Having	have	VBG
60025	4698	2	stirred	stir	VBN
60025	4698	3	the	the	DT
60025	4698	4	whole	whole	JJ
60025	4698	5	very	very	RB
60025	4698	6	hard	hard	RB
60025	4698	7	,	,	,
60025	4698	8	put	put	VB
60025	4698	9	it	-PRON-	PRP
60025	4698	10	into	into	IN
60025	4698	11	a	a	DT
60025	4698	12	buttered	butter	VBN
60025	4698	13	dish	dish	NN
60025	4698	14	and	and	CC
60025	4698	15	bake	bake	VB
60025	4698	16	it	-PRON-	PRP
60025	4698	17	three	three	CD
60025	4698	18	quarters	quarter	NNS
60025	4698	19	of	of	IN
60025	4698	20	an	an	DT
60025	4698	21	hour	hour	NN
60025	4698	22	.	.	.
60025	4699	1	Eat	eat	VB
60025	4699	2	it	-PRON-	PRP
60025	4699	3	cold	cold	JJ
60025	4699	4	.	.	.
60025	4700	1	A	a	DT
60025	4700	2	SQUASH	SQUASH	NNP
60025	4700	3	PUDDING.--Pare	pudding.--pare	NN
60025	4700	4	,	,	,
60025	4700	5	cut	cut	VBN
60025	4700	6	in	in	IN
60025	4700	7	pieces	piece	NNS
60025	4700	8	,	,	,
60025	4700	9	and	and	CC
60025	4700	10	stew	stew	NN
60025	4700	11	in	in	IN
60025	4700	12	a	a	DT
60025	4700	13	very	very	RB
60025	4700	14	little	little	JJ
60025	4700	15	water	water	NN
60025	4700	16	,	,	,
60025	4700	17	a	a	DT
60025	4700	18	yellow	yellow	JJ
60025	4700	19	winter	winter	NN
60025	4700	20	squash	squash	NN
60025	4700	21	.	.	.
60025	4701	1	When	when	WRB
60025	4701	2	it	-PRON-	PRP
60025	4701	3	is	be	VBZ
60025	4701	4	quite	quite	RB
60025	4701	5	soft	soft	JJ
60025	4701	6	,	,	,
60025	4701	7	drain	drain	VB
60025	4701	8	it	-PRON-	PRP
60025	4701	9	dry	dry	JJ
60025	4701	10	,	,	,
60025	4701	11	and	and	CC
60025	4701	12	mash	mash	VB
60025	4701	13	it	-PRON-	PRP
60025	4701	14	in	in	IN
60025	4701	15	a	a	DT
60025	4701	16	cullender	cullender	NN
60025	4701	17	.	.	.
60025	4702	1	Then	then	RB
60025	4702	2	put	put	VB
60025	4702	3	it	-PRON-	PRP
60025	4702	4	into	into	IN
60025	4702	5	a	a	DT
60025	4702	6	pan	pan	NN
60025	4702	7	,	,	,
60025	4702	8	and	and	CC
60025	4702	9	mix	mix	VB
60025	4702	10	with	with	IN
60025	4702	11	it	-PRON-	PRP
60025	4702	12	a	a	DT
60025	4702	13	quarter	quarter	NN
60025	4702	14	of	of	IN
60025	4702	15	a	a	DT
60025	4702	16	pound	pound	NN
60025	4702	17	of	of	IN
60025	4702	18	butter	butter	NN
60025	4702	19	.	.	.
60025	4703	1	Prepare	prepare	VB
60025	4703	2	two	two	CD
60025	4703	3	pounded	pound	VBD
60025	4703	4	crackers	cracker	NNS
60025	4703	5	,	,	,
60025	4703	6	or	or	CC
60025	4703	7	an	an	DT
60025	4703	8	equal	equal	JJ
60025	4703	9	quantity	quantity	NN
60025	4703	10	of	of	IN
60025	4703	11	grated	grate	VBN
60025	4703	12	stale	stale	JJ
60025	4703	13	bread	bread	NN
60025	4703	14	.	.	.
60025	4704	1	Stir	stir	VB
60025	4704	2	gradually	gradually	RB
60025	4704	3	a	a	DT
60025	4704	4	quarter	quarter	NN
60025	4704	5	of	of	IN
60025	4704	6	a	a	DT
60025	4704	7	pound	pound	NN
60025	4704	8	of	of	IN
60025	4704	9	powdered	powdered	JJ
60025	4704	10	sugar	sugar	NN
60025	4704	11	into	into	IN
60025	4704	12	a	a	DT
60025	4704	13	quart	quart	NN
60025	4704	14	of	of	IN
60025	4704	15	rich	rich	JJ
60025	4704	16	milk	milk	NN
60025	4704	17	,	,	,
60025	4704	18	and	and	CC
60025	4704	19	add	add	VB
60025	4704	20	by	by	IN
60025	4704	21	degrees	degree	NNS
60025	4704	22	,	,	,
60025	4704	23	the	the	DT
60025	4704	24	squash	squash	NN
60025	4704	25	,	,	,
60025	4704	26	and	and	CC
60025	4704	27	the	the	DT
60025	4704	28	powdered	powdered	JJ
60025	4704	29	biscuit	biscuit	NN
60025	4704	30	.	.	.
60025	4705	1	Beat	beat	VB
60025	4705	2	nine	nine	CD
60025	4705	3	eggs	egg	NNS
60025	4705	4	very	very	RB
60025	4705	5	light	light	JJ
60025	4705	6	,	,	,
60025	4705	7	and	and	CC
60025	4705	8	stir	stir	VB
60025	4705	9	them	-PRON-	PRP
60025	4705	10	gradually	gradually	RB
60025	4705	11	into	into	IN
60025	4705	12	the	the	DT
60025	4705	13	mixture	mixture	NN
60025	4705	14	.	.	.
60025	4706	1	Add	add	VB
60025	4706	2	a	a	DT
60025	4706	3	glass	glass	NN
60025	4706	4	of	of	IN
60025	4706	5	white	white	JJ
60025	4706	6	wine	wine	NN
60025	4706	7	,	,	,
60025	4706	8	a	a	DT
60025	4706	9	glass	glass	NN
60025	4706	10	of	of	IN
60025	4706	11	brandy	brandy	NN
60025	4706	12	,	,	,
60025	4706	13	a	a	DT
60025	4706	14	glass	glass	NN
60025	4706	15	of	of	IN
60025	4706	16	rose	rose	NN
60025	4706	17	water	water	NN
60025	4706	18	,	,	,
60025	4706	19	and	and	CC
60025	4706	20	a	a	DT
60025	4706	21	table	table	NN
60025	4706	22	-	-	HYPH
60025	4706	23	spoonful	spoonful	JJ
60025	4706	24	of	of	IN
60025	4706	25	mixed	mixed	JJ
60025	4706	26	spice	spice	NN
60025	4706	27	,	,	,
60025	4706	28	nutmeg	nutmeg	NNP
60025	4706	29	,	,	,
60025	4706	30	mace	mace	NN
60025	4706	31	,	,	,
60025	4706	32	and	and	CC
60025	4706	33	cinnamon	cinnamon	NN
60025	4706	34	powdered	powder	VBN
60025	4706	35	.	.	.
60025	4707	1	Stir	stir	VB
60025	4707	2	the	the	DT
60025	4707	3	whole	whole	JJ
60025	4707	4	very	very	RB
60025	4707	5	hard	hard	RB
60025	4707	6	,	,	,
60025	4707	7	till	till	IN
60025	4707	8	all	all	PDT
60025	4707	9	the	the	DT
60025	4707	10	ingredients	ingredient	NNS
60025	4707	11	are	be	VBP
60025	4707	12	thoroughly	thoroughly	RB
60025	4707	13	mixed	mixed	JJ
60025	4707	14	.	.	.
60025	4708	1	Bake	bake	VB
60025	4708	2	it	-PRON-	PRP
60025	4708	3	three	three	CD
60025	4708	4	quarters	quarter	NNS
60025	4708	5	of	of	IN
60025	4708	6	an	an	DT
60025	4708	7	hour	hour	NN
60025	4708	8	in	in	IN
60025	4708	9	a	a	DT
60025	4708	10	buttered	buttered	JJ
60025	4708	11	dish	dish	NN
60025	4708	12	;	;	:
60025	4708	13	and	and	CC
60025	4708	14	when	when	WRB
60025	4708	15	cold	cold	JJ
60025	4708	16	,	,	,
60025	4708	17	grate	grate	VB
60025	4708	18	white	white	JJ
60025	4708	19	sugar	sugar	NN
60025	4708	20	over	over	IN
60025	4708	21	it	-PRON-	PRP
60025	4708	22	.	.	.
60025	4709	1	YAM	YAM	NNP
60025	4709	2	PUDDING.--Take	PUDDING.--Take	VBZ
60025	4709	3	one	one	CD
60025	4709	4	pound	pound	NN
60025	4709	5	of	of	IN
60025	4709	6	roasted	roasted	JJ
60025	4709	7	yam	yam	NN
60025	4709	8	,	,	,
60025	4709	9	and	and	CC
60025	4709	10	rub	rub	VB
60025	4709	11	it	-PRON-	PRP
60025	4709	12	through	through	IN
60025	4709	13	a	a	DT
60025	4709	14	cullender	cullender	NN
60025	4709	15	.	.	.
60025	4710	1	Mix	mix	VB
60025	4710	2	with	with	IN
60025	4710	3	it	-PRON-	PRP
60025	4710	4	half	half	PDT
60025	4710	5	a	a	DT
60025	4710	6	pound	pound	NN
60025	4710	7	of	of	IN
60025	4710	8	white	white	JJ
60025	4710	9	sugar	sugar	NN
60025	4710	10	,	,	,
60025	4710	11	a	a	DT
60025	4710	12	pint	pint	NN
60025	4710	13	of	of	IN
60025	4710	14	cream	cream	NN
60025	4710	15	or	or	CC
60025	4710	16	half	half	PDT
60025	4710	17	a	a	DT
60025	4710	18	pound	pound	NN
60025	4710	19	of	of	IN
60025	4710	20	butter	butter	NN
60025	4710	21	,	,	,
60025	4710	22	a	a	DT
60025	4710	23	tea	tea	NN
60025	4710	24	-	-	HYPH
60025	4710	25	spoonful	spoonful	JJ
60025	4710	26	of	of	IN
60025	4710	27	powdered	powdered	JJ
60025	4710	28	cinnamon	cinnamon	NN
60025	4710	29	,	,	,
60025	4710	30	a	a	DT
60025	4710	31	grated	grate	VBN
60025	4710	32	nutmeg	nutmeg	NN
60025	4710	33	,	,	,
60025	4710	34	and	and	CC
60025	4710	35	a	a	DT
60025	4710	36	wine	wine	NN
60025	4710	37	glass	glass	NN
60025	4710	38	of	of	IN
60025	4710	39	rose	rose	NN
60025	4710	40	water	water	NN
60025	4710	41	,	,	,
60025	4710	42	and	and	CC
60025	4710	43	one	one	CD
60025	4710	44	of	of	IN
60025	4710	45	wine	wine	NN
60025	4710	46	.	.	.
60025	4711	1	Set	set	VB
60025	4711	2	it	-PRON-	PRP
60025	4711	3	away	away	RB
60025	4711	4	to	to	TO
60025	4711	5	get	get	VB
60025	4711	6	cold	cold	JJ
60025	4711	7	.	.	.
60025	4712	1	Then	then	RB
60025	4712	2	beat	beat	VB
60025	4712	3	eight	eight	CD
60025	4712	4	eggs	egg	NNS
60025	4712	5	very	very	RB
60025	4712	6	light	light	JJ
60025	4712	7	,	,	,
60025	4712	8	and	and	CC
60025	4712	9	add	add	VB
60025	4712	10	them	-PRON-	PRP
60025	4712	11	by	by	IN
60025	4712	12	degrees	degree	NNS
60025	4712	13	to	to	IN
60025	4712	14	the	the	DT
60025	4712	15	mixture	mixture	NN
60025	4712	16	,	,	,
60025	4712	17	alternately	alternately	RB
60025	4712	18	with	with	IN
60025	4712	19	half	half	PDT
60025	4712	20	a	a	DT
60025	4712	21	pound	pound	NN
60025	4712	22	of	of	IN
60025	4712	23	the	the	DT
60025	4712	24	mashed	mashed	JJ
60025	4712	25	potato	potato	NN
60025	4712	26	.	.	.
60025	4713	1	Bake	bake	VB
60025	4713	2	it	-PRON-	PRP
60025	4713	3	three	three	CD
60025	4713	4	-	-	HYPH
60025	4713	5	quarters	quarter	NNS
60025	4713	6	of	of	IN
60025	4713	7	an	an	DT
60025	4713	8	hour	hour	NN
60025	4713	9	in	in	IN
60025	4713	10	a	a	DT
60025	4713	11	buttered	buttered	JJ
60025	4713	12	dish	dish	NN
60025	4713	13	.	.	.
60025	4714	1	CHESTNUT	CHESTNUT	NNS
60025	4714	2	PUDDING	pudding	NN
60025	4714	3	--	--	.
60025	4714	4	May	May	MD
60025	4714	5	be	be	VB
60025	4714	6	made	make	VBN
60025	4714	7	in	in	IN
60025	4714	8	the	the	DT
60025	4714	9	above	above	JJ
60025	4714	10	manner	manner	NN
60025	4714	11	.	.	.
60025	4715	1	POTATO	POTATO	NNP
60025	4715	2	PUDDING.--Boil	PUDDING.--Boil	VBZ
60025	4715	3	a	a	DT
60025	4715	4	pound	pound	NN
60025	4715	5	of	of	IN
60025	4715	6	fine	fine	JJ
60025	4715	7	potatoes	potato	NNS
60025	4715	8	,	,	,
60025	4715	9	peel	peel	VBP
60025	4715	10	them	-PRON-	PRP
60025	4715	11	,	,	,
60025	4715	12	mash	mash	VB
60025	4715	13	them	-PRON-	PRP
60025	4715	14	,	,	,
60025	4715	15	and	and	CC
60025	4715	16	rub	rub	VB
60025	4715	17	them	-PRON-	PRP
60025	4715	18	through	through	IN
60025	4715	19	a	a	DT
60025	4715	20	cullender	cullender	NN
60025	4715	21	.	.	.
60025	4716	1	Stir	stir	VB
60025	4716	2	together	together	RB
60025	4716	3	to	to	IN
60025	4716	4	a	a	DT
60025	4716	5	cream	cream	NN
60025	4716	6	,	,	,
60025	4716	7	three	three	CD
60025	4716	8	quarters	quarter	NNS
60025	4716	9	of	of	IN
60025	4716	10	a	a	DT
60025	4716	11	pound	pound	NN
60025	4716	12	of	of	IN
60025	4716	13	sugar	sugar	NN
60025	4716	14	,	,	,
60025	4716	15	and	and	CC
60025	4716	16	the	the	DT
60025	4716	17	same	same	JJ
60025	4716	18	quantity	quantity	NN
60025	4716	19	of	of	IN
60025	4716	20	butter	butter	NN
60025	4716	21	.	.	.
60025	4717	1	Add	add	VB
60025	4717	2	to	to	IN
60025	4717	3	them	-PRON-	PRP
60025	4717	4	gradually	gradually	RB
60025	4717	5	,	,	,
60025	4717	6	a	a	DT
60025	4717	7	wine	wine	NN
60025	4717	8	glass	glass	NN
60025	4717	9	of	of	IN
60025	4717	10	rose	rose	NN
60025	4717	11	water	water	NN
60025	4717	12	,	,	,
60025	4717	13	a	a	DT
60025	4717	14	glass	glass	NN
60025	4717	15	of	of	IN
60025	4717	16	wine	wine	NN
60025	4717	17	,	,	,
60025	4717	18	and	and	CC
60025	4717	19	a	a	DT
60025	4717	20	glass	glass	NN
60025	4717	21	of	of	IN
60025	4717	22	brandy	brandy	NN
60025	4717	23	;	;	:
60025	4717	24	a	a	DT
60025	4717	25	tea	tea	NN
60025	4717	26	-	-	HYPH
60025	4717	27	spoonful	spoonful	JJ
60025	4717	28	of	of	IN
60025	4717	29	powdered	powdered	JJ
60025	4717	30	mace	mace	NN
60025	4717	31	and	and	CC
60025	4717	32	cinnamon	cinnamon	NN
60025	4717	33	,	,	,
60025	4717	34	a	a	DT
60025	4717	35	grated	grate	VBN
60025	4717	36	nutmeg	nutmeg	NN
60025	4717	37	,	,	,
60025	4717	38	and	and	CC
60025	4717	39	the	the	DT
60025	4717	40	juice	juice	NN
60025	4717	41	and	and	CC
60025	4717	42	grated	grate	VBD
60025	4717	43	peel	peel	NN
60025	4717	44	of	of	IN
60025	4717	45	a	a	DT
60025	4717	46	large	large	JJ
60025	4717	47	lemon	lemon	NN
60025	4717	48	.	.	.
60025	4718	1	Then	then	RB
60025	4718	2	beat	beat	VB
60025	4718	3	six	six	CD
60025	4718	4	eggs	egg	NNS
60025	4718	5	very	very	RB
60025	4718	6	light	light	JJ
60025	4718	7	,	,	,
60025	4718	8	and	and	CC
60025	4718	9	add	add	VB
60025	4718	10	them	-PRON-	PRP
60025	4718	11	by	by	IN
60025	4718	12	degrees	degree	NNS
60025	4718	13	to	to	IN
60025	4718	14	the	the	DT
60025	4718	15	mixture	mixture	NN
60025	4718	16	,	,	,
60025	4718	17	alternately	alternately	RB
60025	4718	18	with	with	IN
60025	4718	19	the	the	DT
60025	4718	20	potato	potato	NN
60025	4718	21	.	.	.
60025	4719	1	Bake	bake	VB
60025	4719	2	it	-PRON-	PRP
60025	4719	3	three	three	CD
60025	4719	4	quarters	quarter	NNS
60025	4719	5	of	of	IN
60025	4719	6	an	an	DT
60025	4719	7	hour	hour	NN
60025	4719	8	in	in	IN
60025	4719	9	a	a	DT
60025	4719	10	buttered	buttered	JJ
60025	4719	11	dish	dish	NN
60025	4719	12	.	.	.
60025	4720	1	SWEET	SWEET	NNP
60025	4720	2	POTATO	POTATO	NNP
60025	4720	3	PUDDING.--Take	PUDDING.--Take	VBD
60025	4720	4	half	half	PDT
60025	4720	5	a	a	DT
60025	4720	6	pound	pound	NN
60025	4720	7	of	of	IN
60025	4720	8	sweet	sweet	JJ
60025	4720	9	potatoes	potato	NNS
60025	4720	10	,	,	,
60025	4720	11	wash	wash	VB
60025	4720	12	them	-PRON-	PRP
60025	4720	13	,	,	,
60025	4720	14	and	and	CC
60025	4720	15	put	put	VBD
60025	4720	16	them	-PRON-	PRP
60025	4720	17	into	into	IN
60025	4720	18	a	a	DT
60025	4720	19	pot	pot	NN
60025	4720	20	with	with	IN
60025	4720	21	a	a	DT
60025	4720	22	very	very	RB
60025	4720	23	little	little	JJ
60025	4720	24	water	water	NN
60025	4720	25	,	,	,
60025	4720	26	barely	barely	RB
60025	4720	27	enough	enough	JJ
60025	4720	28	to	to	TO
60025	4720	29	keep	keep	VB
60025	4720	30	them	-PRON-	PRP
60025	4720	31	from	from	IN
60025	4720	32	burning	burn	VBG
60025	4720	33	.	.	.
60025	4721	1	Let	let	VB
60025	4721	2	them	-PRON-	PRP
60025	4721	3	simmer	simmer	VB
60025	4721	4	slowly	slowly	RB
60025	4721	5	for	for	IN
60025	4721	6	about	about	IN
60025	4721	7	half	half	PDT
60025	4721	8	an	an	DT
60025	4721	9	hour	hour	NN
60025	4721	10	;	;	:
60025	4721	11	they	-PRON-	PRP
60025	4721	12	must	must	MD
60025	4721	13	be	be	VB
60025	4721	14	only	only	RB
60025	4721	15	parboiled	parboil	VBN
60025	4721	16	,	,	,
60025	4721	17	otherwise	otherwise	RB
60025	4721	18	they	-PRON-	PRP
60025	4721	19	will	will	MD
60025	4721	20	be	be	VB
60025	4721	21	soft	soft	JJ
60025	4721	22	,	,	,
60025	4721	23	and	and	CC
60025	4721	24	may	may	MD
60025	4721	25	make	make	VB
60025	4721	26	the	the	DT
60025	4721	27	pudding	pudding	NN
60025	4721	28	heavy	heavy	JJ
60025	4721	29	.	.	.
60025	4722	1	When	when	WRB
60025	4722	2	they	-PRON-	PRP
60025	4722	3	are	be	VBP
60025	4722	4	half	half	RB
60025	4722	5	done	do	VBN
60025	4722	6	,	,	,
60025	4722	7	take	take	VB
60025	4722	8	them	-PRON-	PRP
60025	4722	9	out	out	RP
60025	4722	10	,	,	,
60025	4722	11	peel	peel	VB
60025	4722	12	them	-PRON-	PRP
60025	4722	13	,	,	,
60025	4722	14	and	and	CC
60025	4722	15	when	when	WRB
60025	4722	16	cold	cold	JJ
60025	4722	17	,	,	,
60025	4722	18	grate	grate	VB
60025	4722	19	them	-PRON-	PRP
60025	4722	20	.	.	.
60025	4723	1	Stir	stir	VB
60025	4723	2	together	together	RB
60025	4723	3	to	to	IN
60025	4723	4	a	a	DT
60025	4723	5	cream	cream	NN
60025	4723	6	,	,	,
60025	4723	7	half	half	PDT
60025	4723	8	a	a	DT
60025	4723	9	pound	pound	NN
60025	4723	10	of	of	IN
60025	4723	11	butter	butter	NN
60025	4723	12	and	and	CC
60025	4723	13	a	a	DT
60025	4723	14	quarter	quarter	NN
60025	4723	15	of	of	IN
60025	4723	16	a	a	DT
60025	4723	17	pound	pound	NN
60025	4723	18	and	and	CC
60025	4723	19	two	two	CD
60025	4723	20	ounces	ounce	NNS
60025	4723	21	of	of	IN
60025	4723	22	powdered	powdered	JJ
60025	4723	23	sugar	sugar	NN
60025	4723	24	,	,	,
60025	4723	25	add	add	VB
60025	4723	26	a	a	DT
60025	4723	27	grated	grate	VBN
60025	4723	28	nutmeg	nutmeg	NN
60025	4723	29	,	,	,
60025	4723	30	a	a	DT
60025	4723	31	large	large	JJ
60025	4723	32	tea	tea	NN
60025	4723	33	-	-	HYPH
60025	4723	34	spoonful	spoonful	JJ
60025	4723	35	of	of	IN
60025	4723	36	powdered	powdered	JJ
60025	4723	37	cinnamon	cinnamon	NN
60025	4723	38	,	,	,
60025	4723	39	and	and	CC
60025	4723	40	half	half	PDT
60025	4723	41	a	a	DT
60025	4723	42	tea	tea	NN
60025	4723	43	-	-	HYPH
60025	4723	44	spoonful	spoonful	JJ
60025	4723	45	of	of	IN
60025	4723	46	beaten	beat	VBN
60025	4723	47	mace	mace	NN
60025	4723	48	.	.	.
60025	4724	1	Also	also	RB
60025	4724	2	the	the	DT
60025	4724	3	juice	juice	NN
60025	4724	4	and	and	CC
60025	4724	5	grated	grate	VBD
60025	4724	6	peel	peel	NN
60025	4724	7	of	of	IN
60025	4724	8	a	a	DT
60025	4724	9	lemon	lemon	NN
60025	4724	10	,	,	,
60025	4724	11	a	a	DT
60025	4724	12	wine	wine	NN
60025	4724	13	glass	glass	NN
60025	4724	14	of	of	IN
60025	4724	15	rose	rose	NN
60025	4724	16	water	water	NN
60025	4724	17	,	,	,
60025	4724	18	a	a	DT
60025	4724	19	glass	glass	NN
60025	4724	20	of	of	IN
60025	4724	21	wine	wine	NN
60025	4724	22	,	,	,
60025	4724	23	and	and	CC
60025	4724	24	a	a	DT
60025	4724	25	glass	glass	NN
60025	4724	26	of	of	IN
60025	4724	27	brandy	brandy	NN
60025	4724	28	.	.	.
60025	4725	1	Stir	stir	VB
60025	4725	2	these	these	DT
60025	4725	3	ingredients	ingredient	NNS
60025	4725	4	well	well	RB
60025	4725	5	together	together	RB
60025	4725	6	.	.	.
60025	4726	1	Beat	beat	VB
60025	4726	2	eight	eight	CD
60025	4726	3	eggs	egg	NNS
60025	4726	4	very	very	RB
60025	4726	5	light	light	JJ
60025	4726	6	,	,	,
60025	4726	7	and	and	CC
60025	4726	8	stir	stir	VB
60025	4726	9	them	-PRON-	PRP
60025	4726	10	into	into	IN
60025	4726	11	the	the	DT
60025	4726	12	mixture	mixture	NN
60025	4726	13	in	in	IN
60025	4726	14	turn	turn	NN
60025	4726	15	with	with	IN
60025	4726	16	the	the	DT
60025	4726	17	sweet	sweet	JJ
60025	4726	18	potato	potato	NN
60025	4726	19	,	,	,
60025	4726	20	a	a	DT
60025	4726	21	little	little	JJ
60025	4726	22	at	at	IN
60025	4726	23	a	a	DT
60025	4726	24	time	time	NN
60025	4726	25	of	of	IN
60025	4726	26	each	each	DT
60025	4726	27	.	.	.
60025	4727	1	Having	have	VBG
60025	4727	2	stirred	stir	VBN
60025	4727	3	the	the	DT
60025	4727	4	whole	whole	JJ
60025	4727	5	very	very	RB
60025	4727	6	hard	hard	RB
60025	4727	7	at	at	IN
60025	4727	8	the	the	DT
60025	4727	9	last	last	JJ
60025	4727	10	,	,	,
60025	4727	11	put	put	VBD
60025	4727	12	it	-PRON-	PRP
60025	4727	13	into	into	IN
60025	4727	14	a	a	DT
60025	4727	15	buttered	butter	VBN
60025	4727	16	dish	dish	NN
60025	4727	17	and	and	CC
60025	4727	18	bake	bake	VB
60025	4727	19	it	-PRON-	PRP
60025	4727	20	three	three	CD
60025	4727	21	quarters	quarter	NNS
60025	4727	22	of	of	IN
60025	4727	23	an	an	DT
60025	4727	24	hour	hour	NN
60025	4727	25	.	.	.
60025	4728	1	Eat	eat	VB
60025	4728	2	it	-PRON-	PRP
60025	4728	3	cold	cold	JJ
60025	4728	4	.	.	.
60025	4729	1	CARROT	CARROT	NNP
60025	4729	2	PUDDING	pudding	NN
60025	4729	3	--	--	:
60025	4729	4	May	May	MD
60025	4729	5	be	be	VB
60025	4729	6	made	make	VBN
60025	4729	7	in	in	IN
60025	4729	8	the	the	DT
60025	4729	9	above	above	JJ
60025	4729	10	manner	manner	NN
60025	4729	11	.	.	.
60025	4730	1	GREEN	green	JJ
60025	4730	2	CORN	CORN	NNS
60025	4730	3	PUDDING.--Take	PUDDING.--Take	VBD
60025	4730	4	twelve	twelve	CD
60025	4730	5	ears	ear	NNS
60025	4730	6	of	of	IN
60025	4730	7	green	green	JJ
60025	4730	8	corn	corn	NN
60025	4730	9	,	,	,
60025	4730	10	as	as	IN
60025	4730	11	it	-PRON-	PRP
60025	4730	12	is	be	VBZ
60025	4730	13	called	call	VBN
60025	4730	14	,	,	,
60025	4730	15	(	(	-LRB-
60025	4730	16	that	that	DT
60025	4730	17	is	be	VBZ
60025	4730	18	,	,	,
60025	4730	19	Indian	indian	JJ
60025	4730	20	corn	corn	NN
60025	4730	21	when	when	WRB
60025	4730	22	full	full	JJ
60025	4730	23	grown	grow	VBN
60025	4730	24	,	,	,
60025	4730	25	but	but	CC
60025	4730	26	before	before	IN
60025	4730	27	it	-PRON-	PRP
60025	4730	28	begins	begin	VBZ
60025	4730	29	to	to	TO
60025	4730	30	harden	harden	VB
60025	4730	31	and	and	CC
60025	4730	32	turn	turn	VB
60025	4730	33	yellow	yellow	JJ
60025	4730	34	,	,	,
60025	4730	35	)	)	-RRB-
60025	4730	36	and	and	CC
60025	4730	37	grate	grate	VB
60025	4730	38	it	-PRON-	PRP
60025	4730	39	.	.	.
60025	4731	1	Have	have	VBP
60025	4731	2	ready	ready	JJ
60025	4731	3	a	a	DT
60025	4731	4	quart	quart	NN
60025	4731	5	of	of	IN
60025	4731	6	rich	rich	JJ
60025	4731	7	milk	milk	NN
60025	4731	8	,	,	,
60025	4731	9	and	and	CC
60025	4731	10	stir	stir	VB
60025	4731	11	into	into	IN
60025	4731	12	it	-PRON-	PRP
60025	4731	13	by	by	IN
60025	4731	14	degrees	degree	NNS
60025	4731	15	a	a	DT
60025	4731	16	quarter	quarter	NN
60025	4731	17	of	of	IN
60025	4731	18	a	a	DT
60025	4731	19	pound	pound	NN
60025	4731	20	of	of	IN
60025	4731	21	fresh	fresh	JJ
60025	4731	22	butter	butter	NN
60025	4731	23	,	,	,
60025	4731	24	and	and	CC
60025	4731	25	a	a	DT
60025	4731	26	quarter	quarter	NN
60025	4731	27	of	of	IN
60025	4731	28	a	a	DT
60025	4731	29	pound	pound	NN
60025	4731	30	of	of	IN
60025	4731	31	sugar	sugar	NN
60025	4731	32	.	.	.
60025	4732	1	Beat	beat	VB
60025	4732	2	four	four	CD
60025	4732	3	eggs	egg	NNS
60025	4732	4	till	till	IN
60025	4732	5	quite	quite	RB
60025	4732	6	light	light	NN
60025	4732	7	;	;	:
60025	4732	8	and	and	CC
60025	4732	9	then	then	RB
60025	4732	10	stir	stir	VB
60025	4732	11	them	-PRON-	PRP
60025	4732	12	into	into	IN
60025	4732	13	the	the	DT
60025	4732	14	milk	milk	NN
60025	4732	15	,	,	,
60025	4732	16	&	&	CC
60025	4732	17	c.	c.	NNP
60025	4732	18	alternately	alternately	RB
60025	4732	19	with	with	IN
60025	4732	20	grated	grate	VBN
60025	4732	21	corn	corn	NN
60025	4732	22	,	,	,
60025	4732	23	a	a	DT
60025	4732	24	little	little	JJ
60025	4732	25	of	of	IN
60025	4732	26	each	each	DT
60025	4732	27	at	at	IN
60025	4732	28	a	a	DT
60025	4732	29	time	time	NN
60025	4732	30	.	.	.
60025	4733	1	Put	put	VB
60025	4733	2	the	the	DT
60025	4733	3	mixture	mixture	NN
60025	4733	4	into	into	IN
60025	4733	5	a	a	DT
60025	4733	6	large	large	JJ
60025	4733	7	buttered	buttered	NN
60025	4733	8	dish	dish	NN
60025	4733	9	and	and	CC
60025	4733	10	bake	bake	VB
60025	4733	11	it	-PRON-	PRP
60025	4733	12	four	four	CD
60025	4733	13	hours	hour	NNS
60025	4733	14	.	.	.
60025	4734	1	It	-PRON-	PRP
60025	4734	2	should	should	MD
60025	4734	3	be	be	VB
60025	4734	4	eaten	eat	VBN
60025	4734	5	quite	quite	RB
60025	4734	6	warm	warm	JJ
60025	4734	7	.	.	.
60025	4735	1	For	for	IN
60025	4735	2	sauce	sauce	NN
60025	4735	3	,	,	,
60025	4735	4	beat	beat	VBN
60025	4735	5	together	together	RB
60025	4735	6	butter	butter	NN
60025	4735	7	and	and	CC
60025	4735	8	white	white	JJ
60025	4735	9	sugar	sugar	NN
60025	4735	10	in	in	IN
60025	4735	11	equal	equal	JJ
60025	4735	12	proportions	proportion	NNS
60025	4735	13	,	,	,
60025	4735	14	mixed	mix	VBN
60025	4735	15	with	with	IN
60025	4735	16	grated	grate	VBN
60025	4735	17	nutmeg	nutmeg	NNP
60025	4735	18	.	.	.
60025	4736	1	To	to	TO
60025	4736	2	make	make	VB
60025	4736	3	this	this	DT
60025	4736	4	pudding,--you	pudding,--you	NNP
60025	4736	5	may	may	MD
60025	4736	6	,	,	,
60025	4736	7	if	if	IN
60025	4736	8	more	more	RBR
60025	4736	9	convenient	convenient	JJ
60025	4736	10	,	,	,
60025	4736	11	boil	boil	VB
60025	4736	12	the	the	DT
60025	4736	13	corn	corn	NN
60025	4736	14	and	and	CC
60025	4736	15	cut	cut	VBD
60025	4736	16	it	-PRON-	PRP
60025	4736	17	from	from	IN
60025	4736	18	the	the	DT
60025	4736	19	cob	cob	NN
60025	4736	20	;	;	:
60025	4736	21	but	but	CC
60025	4736	22	let	let	VB
60025	4736	23	it	-PRON-	PRP
60025	4736	24	get	get	VB
60025	4736	25	quite	quite	RB
60025	4736	26	cold	cold	JJ
60025	4736	27	before	before	IN
60025	4736	28	you	-PRON-	PRP
60025	4736	29	stir	stir	VBP
60025	4736	30	it	-PRON-	PRP
60025	4736	31	into	into	IN
60025	4736	32	the	the	DT
60025	4736	33	milk	milk	NN
60025	4736	34	.	.	.
60025	4737	1	If	if	IN
60025	4737	2	the	the	DT
60025	4737	3	corn	corn	NN
60025	4737	4	has	have	VBZ
60025	4737	5	been	be	VBN
60025	4737	6	previously	previously	RB
60025	4737	7	boiled	boil	VBN
60025	4737	8	,	,	,
60025	4737	9	the	the	DT
60025	4737	10	pudding	pudding	NN
60025	4737	11	will	will	MD
60025	4737	12	require	require	VB
60025	4737	13	but	but	CC
60025	4737	14	two	two	CD
60025	4737	15	hours	hour	NNS
60025	4737	16	to	to	TO
60025	4737	17	bake	bake	VB
60025	4737	18	.	.	.
60025	4738	1	SAGO	SAGO	NNP
60025	4738	2	PUDDING.--Pick	pudding.--pick	VB
60025	4738	3	,	,	,
60025	4738	4	wash	wash	NN
60025	4738	5	,	,	,
60025	4738	6	and	and	CC
60025	4738	7	dry	dry	VB
60025	4738	8	half	half	PDT
60025	4738	9	a	a	DT
60025	4738	10	pound	pound	NN
60025	4738	11	of	of	IN
60025	4738	12	currants	currant	NNS
60025	4738	13	;	;	:
60025	4738	14	and	and	CC
60025	4738	15	prepare	prepare	VB
60025	4738	16	a	a	DT
60025	4738	17	tea	tea	NN
60025	4738	18	-	-	HYPH
60025	4738	19	spoonful	spoonful	JJ
60025	4738	20	of	of	IN
60025	4738	21	powdered	powdered	JJ
60025	4738	22	cinnamon	cinnamon	NN
60025	4738	23	;	;	:
60025	4738	24	a	a	DT
60025	4738	25	half	half	JJ
60025	4738	26	tea	tea	NN
60025	4738	27	-	-	HYPH
60025	4738	28	spoonful	spoonful	JJ
60025	4738	29	of	of	IN
60025	4738	30	powdered	powdered	JJ
60025	4738	31	mace	mace	NN
60025	4738	32	;	;	:
60025	4738	33	and	and	CC
60025	4738	34	a	a	DT
60025	4738	35	grated	grate	VBN
60025	4738	36	nutmeg	nutmeg	NN
60025	4738	37	.	.	.
60025	4739	1	Have	have	VBP
60025	4739	2	ready	ready	JJ
60025	4739	3	six	six	CD
60025	4739	4	table	table	NN
60025	4739	5	-	-	HYPH
60025	4739	6	spoonfuls	spoonful	NNS
60025	4739	7	of	of	IN
60025	4739	8	sago	sago	NNP
60025	4739	9	,	,	,
60025	4739	10	picked	pick	VBD
60025	4739	11	clean	clean	JJ
60025	4739	12	,	,	,
60025	4739	13	and	and	CC
60025	4739	14	soaked	soak	VBD
60025	4739	15	for	for	IN
60025	4739	16	two	two	CD
60025	4739	17	hours	hour	NNS
60025	4739	18	in	in	IN
60025	4739	19	cold	cold	JJ
60025	4739	20	water	water	NN
60025	4739	21	.	.	.
60025	4740	1	Boil	Boil	NNP
60025	4740	2	the	the	DT
60025	4740	3	sago	sago	NN
60025	4740	4	in	in	IN
60025	4740	5	a	a	DT
60025	4740	6	quart	quart	NN
60025	4740	7	of	of	IN
60025	4740	8	milk	milk	NN
60025	4740	9	till	till	IN
60025	4740	10	quite	quite	RB
60025	4740	11	soft	soft	JJ
60025	4740	12	.	.	.
60025	4741	1	Then	then	RB
60025	4741	2	stir	stir	VB
60025	4741	3	alternately	alternately	RB
60025	4741	4	into	into	IN
60025	4741	5	the	the	DT
60025	4741	6	milk	milk	NN
60025	4741	7	,	,	,
60025	4741	8	a	a	DT
60025	4741	9	quarter	quarter	NN
60025	4741	10	of	of	IN
60025	4741	11	a	a	DT
60025	4741	12	pound	pound	NN
60025	4741	13	of	of	IN
60025	4741	14	butter	butter	NN
60025	4741	15	,	,	,
60025	4741	16	and	and	CC
60025	4741	17	six	six	CD
60025	4741	18	ounces	ounce	NNS
60025	4741	19	of	of	IN
60025	4741	20	powdered	powdered	JJ
60025	4741	21	sugar	sugar	NN
60025	4741	22	,	,	,
60025	4741	23	and	and	CC
60025	4741	24	set	set	VBD
60025	4741	25	it	-PRON-	PRP
60025	4741	26	away	away	RB
60025	4741	27	to	to	IN
60025	4741	28	cool	cool	JJ
60025	4741	29	.	.	.
60025	4742	1	Beat	beat	VB
60025	4742	2	eight	eight	CD
60025	4742	3	eggs	egg	NNS
60025	4742	4	,	,	,
60025	4742	5	and	and	CC
60025	4742	6	when	when	WRB
60025	4742	7	they	-PRON-	PRP
60025	4742	8	are	be	VBP
60025	4742	9	quite	quite	RB
60025	4742	10	light	light	JJ
60025	4742	11	,	,	,
60025	4742	12	stir	stir	VB
60025	4742	13	them	-PRON-	PRP
60025	4742	14	gradually	gradually	RB
60025	4742	15	into	into	IN
60025	4742	16	the	the	DT
60025	4742	17	milk	milk	NN
60025	4742	18	,	,	,
60025	4742	19	sago	sago	NNP
60025	4742	20	,	,	,
60025	4742	21	&	&	CC
60025	4742	22	c.	c.	NNP
60025	4742	23	Add	Add	NNP
60025	4742	24	the	the	DT
60025	4742	25	spice	spice	NN
60025	4742	26	,	,	,
60025	4742	27	and	and	CC
60025	4742	28	lastly	lastly	RB
60025	4742	29	the	the	DT
60025	4742	30	currants	currant	NNS
60025	4742	31	;	;	,
60025	4742	32	having	have	VBG
60025	4742	33	dredged	dredge	VBN
60025	4742	34	them	-PRON-	PRP
60025	4742	35	well	well	RB
60025	4742	36	with	with	IN
60025	4742	37	flour	flour	NN
60025	4742	38	to	to	TO
60025	4742	39	prevent	prevent	VB
60025	4742	40	their	-PRON-	PRP$
60025	4742	41	sinking	sinking	NN
60025	4742	42	.	.	.
60025	4743	1	Stir	stir	VB
60025	4743	2	the	the	DT
60025	4743	3	whole	whole	JJ
60025	4743	4	very	very	RB
60025	4743	5	hard	hard	RB
60025	4743	6	,	,	,
60025	4743	7	put	put	VB
60025	4743	8	it	-PRON-	PRP
60025	4743	9	into	into	IN
60025	4743	10	a	a	DT
60025	4743	11	buttered	butter	VBN
60025	4743	12	dish	dish	NN
60025	4743	13	,	,	,
60025	4743	14	and	and	CC
60025	4743	15	bake	bake	VB
60025	4743	16	it	-PRON-	PRP
60025	4743	17	three	three	CD
60025	4743	18	quarters	quarter	NNS
60025	4743	19	of	of	IN
60025	4743	20	an	an	DT
60025	4743	21	hour	hour	NN
60025	4743	22	.	.	.
60025	4744	1	Eat	eat	VB
60025	4744	2	it	-PRON-	PRP
60025	4744	3	cold	cold	JJ
60025	4744	4	.	.	.
60025	4745	1	ARROW	ARROW	NNP
60025	4745	2	ROOT	ROOT	NNP
60025	4745	3	PUDDING.--Take	PUDDING.--Take	VBZ
60025	4745	4	a	a	DT
60025	4745	5	large	large	JJ
60025	4745	6	tea	tea	NN
60025	4745	7	-	-	HYPH
60025	4745	8	cup	cup	NN
60025	4745	9	of	of	IN
60025	4745	10	arrow	arrow	NN
60025	4745	11	root	root	NN
60025	4745	12	,	,	,
60025	4745	13	and	and	CC
60025	4745	14	melt	melt	VB
60025	4745	15	it	-PRON-	PRP
60025	4745	16	in	in	IN
60025	4745	17	half	half	PDT
60025	4745	18	a	a	DT
60025	4745	19	pint	pint	NN
60025	4745	20	of	of	IN
60025	4745	21	rich	rich	JJ
60025	4745	22	milk	milk	NN
60025	4745	23	.	.	.
60025	4746	1	Then	then	RB
60025	4746	2	boil	boil	VB
60025	4746	3	another	another	DT
60025	4746	4	half	half	NN
60025	4746	5	pint	pint	NN
60025	4746	6	of	of	IN
60025	4746	7	milk	milk	NN
60025	4746	8	with	with	IN
60025	4746	9	some	some	DT
60025	4746	10	cinnamon	cinnamon	NN
60025	4746	11	,	,	,
60025	4746	12	and	and	CC
60025	4746	13	a	a	DT
60025	4746	14	few	few	JJ
60025	4746	15	bitter	bitter	JJ
60025	4746	16	almonds	almond	NNS
60025	4746	17	or	or	CC
60025	4746	18	peach	peach	NN
60025	4746	19	-	-	HYPH
60025	4746	20	leaves	leave	NNS
60025	4746	21	.	.	.
60025	4747	1	Strain	strain	VB
60025	4747	2	the	the	DT
60025	4747	3	milk	milk	NN
60025	4747	4	hot	hot	JJ
60025	4747	5	over	over	IN
60025	4747	6	the	the	DT
60025	4747	7	dissolved	dissolve	VBN
60025	4747	8	arrow	arrow	NN
60025	4747	9	root	root	NN
60025	4747	10	;	;	:
60025	4747	11	stir	stir	VB
60025	4747	12	it	-PRON-	PRP
60025	4747	13	to	to	IN
60025	4747	14	a	a	DT
60025	4747	15	thick	thick	JJ
60025	4747	16	,	,	,
60025	4747	17	smooth	smooth	JJ
60025	4747	18	batter	batter	NN
60025	4747	19	,	,	,
60025	4747	20	and	and	CC
60025	4747	21	set	set	VBD
60025	4747	22	it	-PRON-	PRP
60025	4747	23	away	away	RB
60025	4747	24	to	to	IN
60025	4747	25	cool	cool	JJ
60025	4747	26	.	.	.
60025	4748	1	Next	next	RB
60025	4748	2	,	,	,
60025	4748	3	beat	beat	VBD
60025	4748	4	three	three	CD
60025	4748	5	eggs	egg	NNS
60025	4748	6	very	very	RB
60025	4748	7	light	light	JJ
60025	4748	8	,	,	,
60025	4748	9	and	and	CC
60025	4748	10	stir	stir	VB
60025	4748	11	them	-PRON-	PRP
60025	4748	12	into	into	IN
60025	4748	13	the	the	DT
60025	4748	14	batter	batter	NN
60025	4748	15	,	,	,
60025	4748	16	alternately	alternately	RB
60025	4748	17	with	with	IN
60025	4748	18	four	four	CD
60025	4748	19	large	large	JJ
60025	4748	20	table	table	NN
60025	4748	21	-	-	HYPH
60025	4748	22	spoonsful	spoonsful	JJ
60025	4748	23	of	of	IN
60025	4748	24	powdered	powdered	JJ
60025	4748	25	sugar	sugar	NN
60025	4748	26	.	.	.
60025	4749	1	Add	add	VB
60025	4749	2	some	some	DT
60025	4749	3	nutmeg	nutmeg	NN
60025	4749	4	,	,	,
60025	4749	5	and	and	CC
60025	4749	6	some	some	DT
60025	4749	7	fresh	fresh	JJ
60025	4749	8	lemon	lemon	NN
60025	4749	9	-	-	HYPH
60025	4749	10	peel	peel	NN
60025	4749	11	,	,	,
60025	4749	12	grated	grate	VBN
60025	4749	13	.	.	.
60025	4750	1	Put	put	VB
60025	4750	2	the	the	DT
60025	4750	3	mixture	mixture	NN
60025	4750	4	into	into	IN
60025	4750	5	a	a	DT
60025	4750	6	buttered	butter	VBN
60025	4750	7	dish	dish	NN
60025	4750	8	,	,	,
60025	4750	9	and	and	CC
60025	4750	10	bake	bake	VB
60025	4750	11	it	-PRON-	PRP
60025	4750	12	half	half	PDT
60025	4750	13	an	an	DT
60025	4750	14	hour	hour	NN
60025	4750	15	.	.	.
60025	4751	1	When	when	WRB
60025	4751	2	cold	cold	JJ
60025	4751	3	,	,	,
60025	4751	4	ornament	ornament	VBP
60025	4751	5	the	the	DT
60025	4751	6	top	top	NN
60025	4751	7	handsomely	handsomely	RB
60025	4751	8	,	,	,
60025	4751	9	with	with	IN
60025	4751	10	slices	slice	NNS
60025	4751	11	of	of	IN
60025	4751	12	preserved	preserve	VBN
60025	4751	13	quince	quince	NN
60025	4751	14	or	or	CC
60025	4751	15	peach	peach	NN
60025	4751	16	,	,	,
60025	4751	17	or	or	CC
60025	4751	18	with	with	IN
60025	4751	19	whole	whole	JJ
60025	4751	20	strawberries	strawberry	NNS
60025	4751	21	or	or	CC
60025	4751	22	raspberries	raspberry	NNS
60025	4751	23	.	.	.
60025	4752	1	GROUND	GROUND	NNP
60025	4752	2	RICE	RICE	NNP
60025	4752	3	PUDDING.--Mix	pudding.--mix	VB
60025	4752	4	a	a	DT
60025	4752	5	quarter	quarter	NN
60025	4752	6	of	of	IN
60025	4752	7	a	a	DT
60025	4752	8	pound	pound	NN
60025	4752	9	of	of	IN
60025	4752	10	ground	ground	NN
60025	4752	11	rice	rice	NN
60025	4752	12	with	with	IN
60025	4752	13	a	a	DT
60025	4752	14	pint	pint	NN
60025	4752	15	of	of	IN
60025	4752	16	cold	cold	JJ
60025	4752	17	milk	milk	NN
60025	4752	18	,	,	,
60025	4752	19	till	till	IN
60025	4752	20	it	-PRON-	PRP
60025	4752	21	is	be	VBZ
60025	4752	22	a	a	DT
60025	4752	23	smooth	smooth	JJ
60025	4752	24	batter	batter	NN
60025	4752	25	and	and	CC
60025	4752	26	free	free	JJ
60025	4752	27	from	from	IN
60025	4752	28	lumps	lump	NNS
60025	4752	29	.	.	.
60025	4753	1	Boil	Boil	NNP
60025	4753	2	one	one	CD
60025	4753	3	pint	pint	NN
60025	4753	4	of	of	IN
60025	4753	5	milk	milk	NN
60025	4753	6	;	;	:
60025	4753	7	and	and	CC
60025	4753	8	when	when	WRB
60025	4753	9	it	-PRON-	PRP
60025	4753	10	has	have	VBZ
60025	4753	11	boiled	boil	VBN
60025	4753	12	,	,	,
60025	4753	13	stir	stir	VB
60025	4753	14	in	in	IN
60025	4753	15	gradually	gradually	RB
60025	4753	16	the	the	DT
60025	4753	17	rice	rice	NN
60025	4753	18	batter	batter	NN
60025	4753	19	,	,	,
60025	4753	20	alternately	alternately	RB
60025	4753	21	with	with	IN
60025	4753	22	a	a	DT
60025	4753	23	quarter	quarter	NN
60025	4753	24	of	of	IN
60025	4753	25	a	a	DT
60025	4753	26	pound	pound	NN
60025	4753	27	of	of	IN
60025	4753	28	butter	butter	NN
60025	4753	29	.	.	.
60025	4754	1	Keep	keep	VB
60025	4754	2	it	-PRON-	PRP
60025	4754	3	over	over	IN
60025	4754	4	the	the	DT
60025	4754	5	fire	fire	NN
60025	4754	6	,	,	,
60025	4754	7	stirring	stir	VBG
60025	4754	8	all	all	PDT
60025	4754	9	the	the	DT
60025	4754	10	time	time	NN
60025	4754	11	,	,	,
60025	4754	12	till	till	IN
60025	4754	13	the	the	DT
60025	4754	14	whole	whole	NN
60025	4754	15	is	be	VBZ
60025	4754	16	well	well	RB
60025	4754	17	mixed	mixed	JJ
60025	4754	18	,	,	,
60025	4754	19	and	and	CC
60025	4754	20	has	have	VBZ
60025	4754	21	boiled	boil	VBN
60025	4754	22	hard	hard	RB
60025	4754	23	.	.	.
60025	4755	1	Then	then	RB
60025	4755	2	take	take	VB
60025	4755	3	it	-PRON-	PRP
60025	4755	4	off	off	RP
60025	4755	5	,	,	,
60025	4755	6	add	add	VB
60025	4755	7	a	a	DT
60025	4755	8	quarter	quarter	NN
60025	4755	9	of	of	IN
60025	4755	10	a	a	DT
60025	4755	11	pound	pound	NN
60025	4755	12	of	of	IN
60025	4755	13	white	white	JJ
60025	4755	14	sugar	sugar	NN
60025	4755	15	;	;	:
60025	4755	16	stir	stir	VB
60025	4755	17	it	-PRON-	PRP
60025	4755	18	well	well	RB
60025	4755	19	,	,	,
60025	4755	20	and	and	CC
60025	4755	21	set	set	VBD
60025	4755	22	it	-PRON-	PRP
60025	4755	23	away	away	RB
60025	4755	24	to	to	IN
60025	4755	25	cool	cool	JJ
60025	4755	26	.	.	.
60025	4756	1	Beat	beat	VB
60025	4756	2	eight	eight	CD
60025	4756	3	eggs	egg	NNS
60025	4756	4	very	very	RB
60025	4756	5	light	light	JJ
60025	4756	6	,	,	,
60025	4756	7	and	and	CC
60025	4756	8	stir	stir	VB
60025	4756	9	them	-PRON-	PRP
60025	4756	10	into	into	IN
60025	4756	11	the	the	DT
60025	4756	12	mixture	mixture	NN
60025	4756	13	when	when	WRB
60025	4756	14	it	-PRON-	PRP
60025	4756	15	is	be	VBZ
60025	4756	16	quite	quite	RB
60025	4756	17	cold	cold	JJ
60025	4756	18	.	.	.
60025	4757	1	Then	then	RB
60025	4757	2	strain	strain	VB
60025	4757	3	it	-PRON-	PRP
60025	4757	4	through	through	IN
60025	4757	5	a	a	DT
60025	4757	6	sieve	sieve	NN
60025	4757	7	,	,	,
60025	4757	8	(	(	-LRB-
60025	4757	9	this	this	DT
60025	4757	10	will	will	MD
60025	4757	11	make	make	VB
60025	4757	12	it	-PRON-	PRP
60025	4757	13	more	more	JJR
60025	4757	14	light	light	JJ
60025	4757	15	and	and	CC
60025	4757	16	delicate	delicate	JJ
60025	4757	17	,	,	,
60025	4757	18	)	)	-RRB-
60025	4757	19	add	add	VB
60025	4757	20	a	a	DT
60025	4757	21	grated	grate	VBN
60025	4757	22	nutmeg	nutmeg	NN
60025	4757	23	,	,	,
60025	4757	24	and	and	CC
60025	4757	25	a	a	DT
60025	4757	26	small	small	JJ
60025	4757	27	tea	tea	NN
60025	4757	28	-	-	HYPH
60025	4757	29	spoonful	spoonful	JJ
60025	4757	30	of	of	IN
60025	4757	31	powdered	powdered	JJ
60025	4757	32	cinnamon	cinnamon	NN
60025	4757	33	.	.	.
60025	4758	1	Stir	stir	VB
60025	4758	2	in	in	IN
60025	4758	3	the	the	DT
60025	4758	4	juice	juice	NN
60025	4758	5	and	and	CC
60025	4758	6	the	the	DT
60025	4758	7	grated	grate	VBN
60025	4758	8	peel	peel	NN
60025	4758	9	of	of	IN
60025	4758	10	a	a	DT
60025	4758	11	lemon	lemon	NN
60025	4758	12	,	,	,
60025	4758	13	or	or	CC
60025	4758	14	a	a	DT
60025	4758	15	small	small	JJ
60025	4758	16	tea	tea	NN
60025	4758	17	-	-	HYPH
60025	4758	18	spoonful	spoonful	JJ
60025	4758	19	of	of	IN
60025	4758	20	essence	essence	NN
60025	4758	21	of	of	IN
60025	4758	22	lemon	lemon	NN
60025	4758	23	.	.	.
60025	4759	1	Put	put	VB
60025	4759	2	it	-PRON-	PRP
60025	4759	3	into	into	IN
60025	4759	4	a	a	DT
60025	4759	5	deep	deep	JJ
60025	4759	6	dish	dish	NN
60025	4759	7	or	or	CC
60025	4759	8	dishes	dish	NNS
60025	4759	9	,	,	,
60025	4759	10	and	and	CC
60025	4759	11	bake	bake	VB
60025	4759	12	it	-PRON-	PRP
60025	4759	13	an	an	DT
60025	4759	14	hour	hour	NN
60025	4759	15	.	.	.
60025	4760	1	As	as	RB
60025	4760	2	soon	soon	RB
60025	4760	3	as	as	IN
60025	4760	4	it	-PRON-	PRP
60025	4760	5	comes	come	VBZ
60025	4760	6	out	out	IN
60025	4760	7	of	of	IN
60025	4760	8	the	the	DT
60025	4760	9	oven	oven	NN
60025	4760	10	,	,	,
60025	4760	11	lay	lie	VBD
60025	4760	12	slips	slip	NNS
60025	4760	13	of	of	IN
60025	4760	14	citron	citron	NN
60025	4760	15	over	over	IN
60025	4760	16	the	the	DT
60025	4760	17	top	top	NN
60025	4760	18	;	;	:
60025	4760	19	and	and	CC
60025	4760	20	when	when	WRB
60025	4760	21	cold	cold	JJ
60025	4760	22	,	,	,
60025	4760	23	strew	strew	VBD
60025	4760	24	powdered	powdered	JJ
60025	4760	25	sugar	sugar	NN
60025	4760	26	on	on	IN
60025	4760	27	it	-PRON-	PRP
60025	4760	28	.	.	.
60025	4761	1	A	a	DT
60025	4761	2	RICE	rice	NN
60025	4761	3	PLUM	PLUM	NNP
60025	4761	4	PUDDING.--Take	PUDDING.--Take	VBG
60025	4761	5	three	three	CD
60025	4761	6	jills	jill	NNS
60025	4761	7	of	of	IN
60025	4761	8	whole	whole	JJ
60025	4761	9	rice	rice	NN
60025	4761	10	;	;	:
60025	4761	11	wash	wash	VB
60025	4761	12	it	-PRON-	PRP
60025	4761	13	,	,	,
60025	4761	14	and	and	CC
60025	4761	15	boil	boil	VB
60025	4761	16	it	-PRON-	PRP
60025	4761	17	in	in	IN
60025	4761	18	a	a	DT
60025	4761	19	pint	pint	NN
60025	4761	20	of	of	IN
60025	4761	21	milk	milk	NN
60025	4761	22	.	.	.
60025	4762	1	When	when	WRB
60025	4762	2	it	-PRON-	PRP
60025	4762	3	is	be	VBZ
60025	4762	4	soft	soft	JJ
60025	4762	5	,	,	,
60025	4762	6	mix	mix	VB
60025	4762	7	in	in	IN
60025	4762	8	a	a	DT
60025	4762	9	quarter	quarter	NN
60025	4762	10	of	of	IN
60025	4762	11	a	a	DT
60025	4762	12	pound	pound	NN
60025	4762	13	of	of	IN
60025	4762	14	butter	butter	NN
60025	4762	15	,	,	,
60025	4762	16	and	and	CC
60025	4762	17	set	set	VBD
60025	4762	18	it	-PRON-	PRP
60025	4762	19	aside	aside	RB
60025	4762	20	to	to	IN
60025	4762	21	cool	cool	JJ
60025	4762	22	;	;	:
60025	4762	23	and	and	CC
60025	4762	24	when	when	WRB
60025	4762	25	it	-PRON-	PRP
60025	4762	26	is	be	VBZ
60025	4762	27	quite	quite	RB
60025	4762	28	cold	cold	JJ
60025	4762	29	,	,	,
60025	4762	30	stir	stir	VB
60025	4762	31	it	-PRON-	PRP
60025	4762	32	into	into	IN
60025	4762	33	another	another	DT
60025	4762	34	pint	pint	NN
60025	4762	35	of	of	IN
60025	4762	36	milk	milk	NN
60025	4762	37	.	.	.
60025	4763	1	Prepare	prepare	VB
60025	4763	2	a	a	DT
60025	4763	3	pound	pound	NN
60025	4763	4	and	and	CC
60025	4763	5	a	a	DT
60025	4763	6	half	half	NN
60025	4763	7	of	of	IN
60025	4763	8	raisins	raisin	NNS
60025	4763	9	or	or	CC
60025	4763	10	currants	currant	NNS
60025	4763	11	;	;	:
60025	4763	12	if	if	IN
60025	4763	13	currants	currant	NNS
60025	4763	14	,	,	,
60025	4763	15	wash	wash	NN
60025	4763	16	and	and	CC
60025	4763	17	dry	dry	VB
60025	4763	18	them	-PRON-	PRP
60025	4763	19	;	;	:
60025	4763	20	if	if	IN
60025	4763	21	raisins	raisin	NNS
60025	4763	22	,	,	,
60025	4763	23	seed	seed	VB
60025	4763	24	them	-PRON-	PRP
60025	4763	25	and	and	CC
60025	4763	26	cut	cut	VBD
60025	4763	27	them	-PRON-	PRP
60025	4763	28	in	in	IN
60025	4763	29	half	half	NN
60025	4763	30	.	.	.
60025	4764	1	Dredge	dredge	VB
60025	4764	2	them	-PRON-	PRP
60025	4764	3	well	well	RB
60025	4764	4	with	with	IN
60025	4764	5	flour	flour	NN
60025	4764	6	,	,	,
60025	4764	7	to	to	TO
60025	4764	8	prevent	prevent	VB
60025	4764	9	their	-PRON-	PRP$
60025	4764	10	sinking	sinking	NN
60025	4764	11	;	;	:
60025	4764	12	and	and	CC
60025	4764	13	prepare	prepare	VBP
60025	4764	14	also	also	RB
60025	4764	15	a	a	DT
60025	4764	16	powdered	powdered	JJ
60025	4764	17	nutmeg	nutmeg	NN
60025	4764	18	;	;	:
60025	4764	19	a	a	DT
60025	4764	20	table	table	NN
60025	4764	21	-	-	HYPH
60025	4764	22	spoonful	spoonful	JJ
60025	4764	23	of	of	IN
60025	4764	24	mixed	mixed	JJ
60025	4764	25	mace	mace	NN
60025	4764	26	and	and	CC
60025	4764	27	cinnamon	cinnamon	NN
60025	4764	28	powdered	powder	VBN
60025	4764	29	;	;	:
60025	4764	30	a	a	DT
60025	4764	31	wine	wine	NN
60025	4764	32	glass	glass	NN
60025	4764	33	of	of	IN
60025	4764	34	rose	rose	NN
60025	4764	35	water	water	NN
60025	4764	36	;	;	:
60025	4764	37	and	and	CC
60025	4764	38	a	a	DT
60025	4764	39	wine	wine	NN
60025	4764	40	glass	glass	NN
60025	4764	41	of	of	IN
60025	4764	42	brandy	brandy	NN
60025	4764	43	or	or	CC
60025	4764	44	white	white	JJ
60025	4764	45	wine	wine	NN
60025	4764	46	.	.	.
60025	4765	1	Beat	beat	VB
60025	4765	2	six	six	CD
60025	4765	3	eggs	egg	NNS
60025	4765	4	very	very	RB
60025	4765	5	light	light	JJ
60025	4765	6	,	,	,
60025	4765	7	and	and	CC
60025	4765	8	stir	stir	VB
60025	4765	9	them	-PRON-	PRP
60025	4765	10	into	into	IN
60025	4765	11	the	the	DT
60025	4765	12	mixture	mixture	NN
60025	4765	13	,	,	,
60025	4765	14	alternately	alternately	RB
60025	4765	15	with	with	IN
60025	4765	16	a	a	DT
60025	4765	17	quarter	quarter	NN
60025	4765	18	of	of	IN
60025	4765	19	a	a	DT
60025	4765	20	pound	pound	NN
60025	4765	21	of	of	IN
60025	4765	22	sugar	sugar	NN
60025	4765	23	.	.	.
60025	4766	1	Then	then	RB
60025	4766	2	add	add	VB
60025	4766	3	by	by	IN
60025	4766	4	degrees	degree	NNS
60025	4766	5	the	the	DT
60025	4766	6	spice	spice	NN
60025	4766	7	and	and	CC
60025	4766	8	the	the	DT
60025	4766	9	liquor	liquor	NN
60025	4766	10	,	,	,
60025	4766	11	and	and	CC
60025	4766	12	lastly	lastly	RB
60025	4766	13	,	,	,
60025	4766	14	stir	stir	VB
60025	4766	15	in	in	IN
60025	4766	16	,	,	,
60025	4766	17	a	a	DT
60025	4766	18	few	few	JJ
60025	4766	19	at	at	IN
60025	4766	20	a	a	DT
60025	4766	21	time	time	NN
60025	4766	22	,	,	,
60025	4766	23	the	the	DT
60025	4766	24	raisins	raisin	NNS
60025	4766	25	or	or	CC
60025	4766	26	currants	currant	NNS
60025	4766	27	.	.	.
60025	4767	1	Put	put	VB
60025	4767	2	the	the	DT
60025	4767	3	pudding	pudding	NN
60025	4767	4	into	into	IN
60025	4767	5	a	a	DT
60025	4767	6	buttered	butter	VBN
60025	4767	7	dish	dish	NN
60025	4767	8	and	and	CC
60025	4767	9	bake	bake	VB
60025	4767	10	it	-PRON-	PRP
60025	4767	11	an	an	DT
60025	4767	12	hour	hour	NN
60025	4767	13	and	and	CC
60025	4767	14	a	a	DT
60025	4767	15	half	half	NN
60025	4767	16	.	.	.
60025	4768	1	Send	send	VB
60025	4768	2	it	-PRON-	PRP
60025	4768	3	to	to	TO
60025	4768	4	table	table	NN
60025	4768	5	cool	cool	JJ
60025	4768	6	.	.	.
60025	4769	1	You	-PRON-	PRP
60025	4769	2	may	may	MD
60025	4769	3	make	make	VB
60025	4769	4	this	this	DT
60025	4769	5	pudding	pudding	NN
60025	4769	6	of	of	IN
60025	4769	7	ground	ground	NN
60025	4769	8	rice	rice	NN
60025	4769	9	,	,	,
60025	4769	10	using	use	VBG
60025	4769	11	but	but	CC
60025	4769	12	half	half	PDT
60025	4769	13	a	a	DT
60025	4769	14	pint	pint	NN
60025	4769	15	instead	instead	RB
60025	4769	16	of	of	IN
60025	4769	17	three	three	CD
60025	4769	18	jills	jill	NNS
60025	4769	19	.	.	.
60025	4770	1	A	a	DT
60025	4770	2	PLAIN	PLAIN	NNP
60025	4770	3	RICE	rice	NN
60025	4770	4	PUDDING.--Pick	pudding.--pick	NN
60025	4770	5	,	,	,
60025	4770	6	wash	wash	NN
60025	4770	7	,	,	,
60025	4770	8	and	and	CC
60025	4770	9	boil	boil	VB
60025	4770	10	half	half	PDT
60025	4770	11	a	a	DT
60025	4770	12	pint	pint	NN
60025	4770	13	of	of	IN
60025	4770	14	rice	rice	NN
60025	4770	15	.	.	.
60025	4771	1	Then	then	RB
60025	4771	2	drain	drain	VB
60025	4771	3	off	off	RP
60025	4771	4	the	the	DT
60025	4771	5	water	water	NN
60025	4771	6	,	,	,
60025	4771	7	and	and	CC
60025	4771	8	let	let	VB
60025	4771	9	the	the	DT
60025	4771	10	rice	rice	NN
60025	4771	11	dry	dry	JJ
60025	4771	12	,	,	,
60025	4771	13	and	and	CC
60025	4771	14	get	get	VB
60025	4771	15	cold	cold	JJ
60025	4771	16	.	.	.
60025	4772	1	Afterwards	afterwards	RB
60025	4772	2	mix	mix	VB
60025	4772	3	with	with	IN
60025	4772	4	it	-PRON-	PRP
60025	4772	5	two	two	CD
60025	4772	6	ounces	ounce	NNS
60025	4772	7	of	of	IN
60025	4772	8	butter	butter	NN
60025	4772	9	,	,	,
60025	4772	10	and	and	CC
60025	4772	11	four	four	CD
60025	4772	12	ounces	ounce	NNS
60025	4772	13	of	of	IN
60025	4772	14	sugar	sugar	NN
60025	4772	15	,	,	,
60025	4772	16	and	and	CC
60025	4772	17	stir	stir	VB
60025	4772	18	it	-PRON-	PRP
60025	4772	19	into	into	IN
60025	4772	20	a	a	DT
60025	4772	21	quart	quart	NN
60025	4772	22	of	of	IN
60025	4772	23	rich	rich	JJ
60025	4772	24	milk	milk	NN
60025	4772	25	.	.	.
60025	4773	1	Beat	beat	VB
60025	4773	2	four	four	CD
60025	4773	3	or	or	CC
60025	4773	4	five	five	CD
60025	4773	5	eggs	egg	NNS
60025	4773	6	very	very	RB
60025	4773	7	light	light	JJ
60025	4773	8	,	,	,
60025	4773	9	and	and	CC
60025	4773	10	add	add	VB
60025	4773	11	them	-PRON-	PRP
60025	4773	12	gradually	gradually	RB
60025	4773	13	to	to	IN
60025	4773	14	the	the	DT
60025	4773	15	mixture	mixture	NN
60025	4773	16	.	.	.
60025	4774	1	Stir	stir	VB
60025	4774	2	in	in	RB
60025	4774	3	at	at	IN
60025	4774	4	the	the	DT
60025	4774	5	last	last	JJ
60025	4774	6	a	a	DT
60025	4774	7	table	table	NN
60025	4774	8	-	-	HYPH
60025	4774	9	spoonful	spoonful	JJ
60025	4774	10	of	of	IN
60025	4774	11	grated	grate	VBN
60025	4774	12	nutmeg	nutmeg	NNP
60025	4774	13	and	and	CC
60025	4774	14	cinnamon	cinnamon	NN
60025	4774	15	.	.	.
60025	4775	1	Bake	bake	VB
60025	4775	2	it	-PRON-	PRP
60025	4775	3	an	an	DT
60025	4775	4	hour	hour	NN
60025	4775	5	in	in	IN
60025	4775	6	a	a	DT
60025	4775	7	deep	deep	JJ
60025	4775	8	dish	dish	NN
60025	4775	9	.	.	.
60025	4776	1	Eat	eat	VB
60025	4776	2	it	-PRON-	PRP
60025	4776	3	cold	cold	JJ
60025	4776	4	.	.	.
60025	4777	1	A	a	DT
60025	4777	2	FARMER	FARMER	NNP
60025	4777	3	'S	'S	NNP
60025	4777	4	RICE	rice	NN
60025	4777	5	PUDDING.--This	pudding.--this	NN
60025	4777	6	pudding	pudding	NN
60025	4777	7	is	be	VBZ
60025	4777	8	made	make	VBN
60025	4777	9	without	without	IN
60025	4777	10	eggs	egg	NNS
60025	4777	11	.	.	.
60025	4778	1	Wash	wash	VB
60025	4778	2	a	a	DT
60025	4778	3	common	common	JJ
60025	4778	4	-	-	HYPH
60025	4778	5	sized	sized	JJ
60025	4778	6	tea	tea	NN
60025	4778	7	-	-	HYPH
60025	4778	8	cup	cup	NN
60025	4778	9	of	of	IN
60025	4778	10	rice	rice	NN
60025	4778	11	through	through	IN
60025	4778	12	cold	cold	JJ
60025	4778	13	water	water	NN
60025	4778	14	.	.	.
60025	4779	1	Stir	stir	VB
60025	4779	2	it	-PRON-	PRP
60025	4779	3	raw	raw	JJ
60025	4779	4	into	into	IN
60025	4779	5	a	a	DT
60025	4779	6	quart	quart	NN
60025	4779	7	of	of	IN
60025	4779	8	rich	rich	JJ
60025	4779	9	milk	milk	NN
60025	4779	10	,	,	,
60025	4779	11	or	or	CC
60025	4779	12	of	of	IN
60025	4779	13	cream	cream	NN
60025	4779	14	and	and	CC
60025	4779	15	milk	milk	NN
60025	4779	16	mixed	mixed	JJ
60025	4779	17	;	;	:
60025	4779	18	adding	add	VBG
60025	4779	19	a	a	DT
60025	4779	20	quarter	quarter	NN
60025	4779	21	of	of	IN
60025	4779	22	a	a	DT
60025	4779	23	pound	pound	NN
60025	4779	24	of	of	IN
60025	4779	25	brown	brown	JJ
60025	4779	26	sugar	sugar	NN
60025	4779	27	,	,	,
60025	4779	28	and	and	CC
60025	4779	29	a	a	DT
60025	4779	30	table	table	NN
60025	4779	31	-	-	HYPH
60025	4779	32	spoonful	spoonful	JJ
60025	4779	33	of	of	IN
60025	4779	34	powdered	powdered	JJ
60025	4779	35	cinnamon	cinnamon	NN
60025	4779	36	.	.	.
60025	4780	1	Put	put	VB
60025	4780	2	it	-PRON-	PRP
60025	4780	3	into	into	IN
60025	4780	4	a	a	DT
60025	4780	5	deep	deep	JJ
60025	4780	6	pan	pan	NN
60025	4780	7	,	,	,
60025	4780	8	and	and	CC
60025	4780	9	bake	bake	VB
60025	4780	10	it	-PRON-	PRP
60025	4780	11	two	two	CD
60025	4780	12	hours	hour	NNS
60025	4780	13	or	or	CC
60025	4780	14	more	more	JJR
60025	4780	15	.	.	.
60025	4781	1	When	when	WRB
60025	4781	2	done	do	VBN
60025	4781	3	,	,	,
60025	4781	4	the	the	DT
60025	4781	5	rice	rice	NN
60025	4781	6	will	will	MD
60025	4781	7	be	be	VB
60025	4781	8	perfectly	perfectly	RB
60025	4781	9	soft	soft	JJ
60025	4781	10	,	,	,
60025	4781	11	which	which	WDT
60025	4781	12	you	-PRON-	PRP
60025	4781	13	may	may	MD
60025	4781	14	ascertain	ascertain	VB
60025	4781	15	by	by	IN
60025	4781	16	dipping	dip	VBG
60025	4781	17	a	a	DT
60025	4781	18	tea	tea	NN
60025	4781	19	-	-	HYPH
60025	4781	20	spoon	spoon	NN
60025	4781	21	into	into	IN
60025	4781	22	the	the	DT
60025	4781	23	edge	edge	NN
60025	4781	24	of	of	IN
60025	4781	25	the	the	DT
60025	4781	26	pudding	pudding	NN
60025	4781	27	and	and	CC
60025	4781	28	taking	take	VBG
60025	4781	29	out	out	RP
60025	4781	30	a	a	DT
60025	4781	31	little	little	JJ
60025	4781	32	to	to	TO
60025	4781	33	try	try	VB
60025	4781	34	.	.	.
60025	4782	1	Eat	eat	VB
60025	4782	2	it	-PRON-	PRP
60025	4782	3	cold	cold	JJ
60025	4782	4	.	.	.
60025	4783	1	RICE	rice	NN
60025	4783	2	MILK.--Pick	MILK.--Pick	NNP
60025	4783	3	and	and	CC
60025	4783	4	wash	wash	VB
60025	4783	5	half	half	PDT
60025	4783	6	a	a	DT
60025	4783	7	pint	pint	NN
60025	4783	8	of	of	IN
60025	4783	9	rice	rice	NN
60025	4783	10	,	,	,
60025	4783	11	and	and	CC
60025	4783	12	boil	boil	VB
60025	4783	13	it	-PRON-	PRP
60025	4783	14	in	in	IN
60025	4783	15	a	a	DT
60025	4783	16	quart	quart	NN
60025	4783	17	of	of	IN
60025	4783	18	water	water	NN
60025	4783	19	till	till	IN
60025	4783	20	it	-PRON-	PRP
60025	4783	21	is	be	VBZ
60025	4783	22	quite	quite	RB
60025	4783	23	soft	soft	JJ
60025	4783	24	.	.	.
60025	4784	1	Then	then	RB
60025	4784	2	drain	drain	VB
60025	4784	3	it	-PRON-	PRP
60025	4784	4	,	,	,
60025	4784	5	and	and	CC
60025	4784	6	mix	mix	VB
60025	4784	7	it	-PRON-	PRP
60025	4784	8	with	with	IN
60025	4784	9	a	a	DT
60025	4784	10	quart	quart	NN
60025	4784	11	of	of	IN
60025	4784	12	rich	rich	JJ
60025	4784	13	milk	milk	NN
60025	4784	14	.	.	.
60025	4785	1	You	-PRON-	PRP
60025	4785	2	may	may	MD
60025	4785	3	add	add	VB
60025	4785	4	half	half	PDT
60025	4785	5	a	a	DT
60025	4785	6	pound	pound	NN
60025	4785	7	of	of	IN
60025	4785	8	whole	whole	JJ
60025	4785	9	raisins	raisin	NNS
60025	4785	10	.	.	.
60025	4786	1	Set	set	VB
60025	4786	2	it	-PRON-	PRP
60025	4786	3	over	over	IN
60025	4786	4	hot	hot	JJ
60025	4786	5	coals	coal	NNS
60025	4786	6	,	,	,
60025	4786	7	and	and	CC
60025	4786	8	stir	stir	VB
60025	4786	9	it	-PRON-	PRP
60025	4786	10	frequently	frequently	RB
60025	4786	11	till	till	IN
60025	4786	12	it	-PRON-	PRP
60025	4786	13	boils	boil	VBZ
60025	4786	14	.	.	.
60025	4787	1	When	when	WRB
60025	4787	2	it	-PRON-	PRP
60025	4787	3	boils	boil	VBZ
60025	4787	4	hard	hard	RB
60025	4787	5	,	,	,
60025	4787	6	stir	stir	VB
60025	4787	7	in	in	IN
60025	4787	8	alternately	alternately	RB
60025	4787	9	two	two	CD
60025	4787	10	beaten	beat	VBN
60025	4787	11	eggs	egg	NNS
60025	4787	12	,	,	,
60025	4787	13	and	and	CC
60025	4787	14	four	four	CD
60025	4787	15	large	large	JJ
60025	4787	16	table	table	NN
60025	4787	17	-	-	HYPH
60025	4787	18	spoonfuls	spoonful	NNS
60025	4787	19	of	of	IN
60025	4787	20	brown	brown	JJ
60025	4787	21	sugar	sugar	NN
60025	4787	22	.	.	.
60025	4788	1	Let	let	VB
60025	4788	2	it	-PRON-	PRP
60025	4788	3	continue	continue	VB
60025	4788	4	boiling	boil	VBG
60025	4788	5	five	five	CD
60025	4788	6	minutes	minute	NNS
60025	4788	7	longer	long	RBR
60025	4788	8	;	;	:
60025	4788	9	then	then	RB
60025	4788	10	take	take	VB
60025	4788	11	it	-PRON-	PRP
60025	4788	12	off	off	RP
60025	4788	13	,	,	,
60025	4788	14	and	and	CC
60025	4788	15	send	send	VB
60025	4788	16	it	-PRON-	PRP
60025	4788	17	to	to	TO
60025	4788	18	table	table	VB
60025	4788	19	hot	hot	JJ
60025	4788	20	.	.	.
60025	4789	1	If	if	IN
60025	4789	2	you	-PRON-	PRP
60025	4789	3	put	put	VBP
60025	4789	4	in	in	RP
60025	4789	5	raisins	raisin	NNS
60025	4789	6	you	-PRON-	PRP
60025	4789	7	must	must	MD
60025	4789	8	let	let	VB
60025	4789	9	it	-PRON-	PRP
60025	4789	10	boil	boil	VB
60025	4789	11	till	till	IN
60025	4789	12	they	-PRON-	PRP
60025	4789	13	are	be	VBP
60025	4789	14	quite	quite	RB
60025	4789	15	soft	soft	JJ
60025	4789	16	.	.	.
60025	4790	1	A	a	DT
60025	4790	2	BOILED	BOILED	NNP
60025	4790	3	RICE	rice	NN
60025	4790	4	PUDDING.--Mix	pudding.--mix	NN
60025	4790	5	a	a	DT
60025	4790	6	quarter	quarter	NN
60025	4790	7	of	of	IN
60025	4790	8	a	a	DT
60025	4790	9	pound	pound	NN
60025	4790	10	of	of	IN
60025	4790	11	ground	ground	NN
60025	4790	12	rice	rice	NN
60025	4790	13	with	with	IN
60025	4790	14	a	a	DT
60025	4790	15	pint	pint	NN
60025	4790	16	of	of	IN
60025	4790	17	milk	milk	NN
60025	4790	18	,	,	,
60025	4790	19	and	and	CC
60025	4790	20	simmer	simmer	VB
60025	4790	21	it	-PRON-	PRP
60025	4790	22	over	over	IN
60025	4790	23	hot	hot	JJ
60025	4790	24	coals	coal	NNS
60025	4790	25	;	;	,
60025	4790	26	stirring	stir	VBG
60025	4790	27	it	-PRON-	PRP
60025	4790	28	all	all	PDT
60025	4790	29	the	the	DT
60025	4790	30	time	time	NN
60025	4790	31	to	to	TO
60025	4790	32	prevent	prevent	VB
60025	4790	33	its	-PRON-	PRP$
60025	4790	34	being	being	NN
60025	4790	35	lumpy	lumpy	NNS
60025	4790	36	,	,	,
60025	4790	37	or	or	CC
60025	4790	38	burning	burn	VBG
60025	4790	39	at	at	IN
60025	4790	40	the	the	DT
60025	4790	41	bottom	bottom	NN
60025	4790	42	.	.	.
60025	4791	1	When	when	WRB
60025	4791	2	it	-PRON-	PRP
60025	4791	3	is	be	VBZ
60025	4791	4	thick	thick	JJ
60025	4791	5	and	and	CC
60025	4791	6	smooth	smooth	JJ
60025	4791	7	,	,	,
60025	4791	8	take	take	VB
60025	4791	9	it	-PRON-	PRP
60025	4791	10	off	off	RP
60025	4791	11	,	,	,
60025	4791	12	and	and	CC
60025	4791	13	pour	pour	VB
60025	4791	14	it	-PRON-	PRP
60025	4791	15	into	into	IN
60025	4791	16	an	an	DT
60025	4791	17	earthen	earthen	JJ
60025	4791	18	pan	pan	NN
60025	4791	19	.	.	.
60025	4792	1	Mix	mix	VB
60025	4792	2	a	a	DT
60025	4792	3	quarter	quarter	NN
60025	4792	4	of	of	IN
60025	4792	5	a	a	DT
60025	4792	6	pound	pound	NN
60025	4792	7	of	of	IN
60025	4792	8	sugar	sugar	NN
60025	4792	9	,	,	,
60025	4792	10	and	and	CC
60025	4792	11	a	a	DT
60025	4792	12	quarter	quarter	NN
60025	4792	13	of	of	IN
60025	4792	14	a	a	DT
60025	4792	15	pound	pound	NN
60025	4792	16	of	of	IN
60025	4792	17	butter	butter	NN
60025	4792	18	with	with	IN
60025	4792	19	half	half	PDT
60025	4792	20	a	a	DT
60025	4792	21	pint	pint	NN
60025	4792	22	of	of	IN
60025	4792	23	cream	cream	NN
60025	4792	24	or	or	CC
60025	4792	25	very	very	RB
60025	4792	26	rich	rich	JJ
60025	4792	27	milk	milk	NN
60025	4792	28	,	,	,
60025	4792	29	and	and	CC
60025	4792	30	stir	stir	VB
60025	4792	31	it	-PRON-	PRP
60025	4792	32	into	into	IN
60025	4792	33	the	the	DT
60025	4792	34	rice	rice	NN
60025	4792	35	;	;	:
60025	4792	36	adding	add	VBG
60025	4792	37	a	a	DT
60025	4792	38	powdered	powdered	JJ
60025	4792	39	nutmeg	nutmeg	NN
60025	4792	40	,	,	,
60025	4792	41	and	and	CC
60025	4792	42	the	the	DT
60025	4792	43	grated	grate	VBN
60025	4792	44	rind	rind	NN
60025	4792	45	of	of	IN
60025	4792	46	two	two	CD
60025	4792	47	lemons	lemon	NNS
60025	4792	48	;	;	:
60025	4792	49	also	also	RB
60025	4792	50	squeeze	squeeze	VB
60025	4792	51	in	in	IN
60025	4792	52	their	-PRON-	PRP$
60025	4792	53	juice	juice	NN
60025	4792	54	.	.	.
60025	4793	1	Beat	beat	VB
60025	4793	2	the	the	DT
60025	4793	3	yolks	yolk	NNS
60025	4793	4	of	of	IN
60025	4793	5	six	six	CD
60025	4793	6	eggs	egg	NNS
60025	4793	7	with	with	IN
60025	4793	8	the	the	DT
60025	4793	9	whites	white	NNS
60025	4793	10	of	of	IN
60025	4793	11	two	two	CD
60025	4793	12	only	only	RB
60025	4793	13	.	.	.
60025	4794	1	When	when	WRB
60025	4794	2	the	the	DT
60025	4794	3	eggs	egg	NNS
60025	4794	4	are	be	VBP
60025	4794	5	quite	quite	RB
60025	4794	6	light	light	JJ
60025	4794	7	,	,	,
60025	4794	8	mix	mix	VB
60025	4794	9	them	-PRON-	PRP
60025	4794	10	gradually	gradually	RB
60025	4794	11	with	with	IN
60025	4794	12	the	the	DT
60025	4794	13	other	other	JJ
60025	4794	14	ingredients	ingredient	NNS
60025	4794	15	,	,	,
60025	4794	16	and	and	CC
60025	4794	17	stir	stir	VB
60025	4794	18	the	the	DT
60025	4794	19	whole	whole	JJ
60025	4794	20	very	very	RB
60025	4794	21	hard	hard	RB
60025	4794	22	.	.	.
60025	4795	1	Butter	butter	VB
60025	4795	2	a	a	DT
60025	4795	3	large	large	JJ
60025	4795	4	bowl	bowl	NN
60025	4795	5	,	,	,
60025	4795	6	or	or	CC
60025	4795	7	a	a	DT
60025	4795	8	pudding	pudding	JJ
60025	4795	9	mould	mould	NN
60025	4795	10	.	.	.
60025	4796	1	Put	put	VB
60025	4796	2	in	in	RP
60025	4796	3	the	the	DT
60025	4796	4	mixture	mixture	NN
60025	4796	5	;	;	:
60025	4796	6	tying	tie	VBG
60025	4796	7	a	a	DT
60025	4796	8	cloth	cloth	NN
60025	4796	9	tightly	tightly	RB
60025	4796	10	over	over	IN
60025	4796	11	the	the	DT
60025	4796	12	top	top	NN
60025	4796	13	,	,	,
60025	4796	14	(	(	-LRB-
60025	4796	15	so	so	IN
60025	4796	16	that	that	IN
60025	4796	17	no	no	DT
60025	4796	18	water	water	NN
60025	4796	19	can	can	MD
60025	4796	20	get	get	VB
60025	4796	21	in	in	RB
60025	4796	22	,	,	,
60025	4796	23	)	)	-RRB-
60025	4796	24	and	and	CC
60025	4796	25	boil	boil	VB
60025	4796	26	it	-PRON-	PRP
60025	4796	27	two	two	CD
60025	4796	28	hours	hour	NNS
60025	4796	29	.	.	.
60025	4797	1	When	when	WRB
60025	4797	2	done	do	VBN
60025	4797	3	,	,	,
60025	4797	4	turn	turn	VB
60025	4797	5	it	-PRON-	PRP
60025	4797	6	out	out	RP
60025	4797	7	into	into	IN
60025	4797	8	a	a	DT
60025	4797	9	dish	dish	NN
60025	4797	10	.	.	.
60025	4798	1	Send	send	VB
60025	4798	2	it	-PRON-	PRP
60025	4798	3	to	to	TO
60025	4798	4	table	table	VB
60025	4798	5	warm	warm	JJ
60025	4798	6	,	,	,
60025	4798	7	and	and	CC
60025	4798	8	eat	eat	VB
60025	4798	9	it	-PRON-	PRP
60025	4798	10	with	with	IN
60025	4798	11	sweetened	sweeten	VBN
60025	4798	12	cream	cream	NN
60025	4798	13	,	,	,
60025	4798	14	flavoured	flavour	VBN
60025	4798	15	with	with	IN
60025	4798	16	a	a	DT
60025	4798	17	glass	glass	NN
60025	4798	18	of	of	IN
60025	4798	19	brandy	brandy	NN
60025	4798	20	or	or	CC
60025	4798	21	white	white	JJ
60025	4798	22	wine	wine	NN
60025	4798	23	and	and	CC
60025	4798	24	a	a	DT
60025	4798	25	grated	grate	VBN
60025	4798	26	nutmeg	nutmeg	NN
60025	4798	27	.	.	.
60025	4799	1	A	a	DT
60025	4799	2	MARLBOROUGH	MARLBOROUGH	NNP
60025	4799	3	PUDDING.--Pare	pudding.--pare	NN
60025	4799	4	,	,	,
60025	4799	5	core	core	NN
60025	4799	6	and	and	CC
60025	4799	7	quarter	quarter	NN
60025	4799	8	six	six	CD
60025	4799	9	large	large	JJ
60025	4799	10	ripe	ripe	JJ
60025	4799	11	pippin	pippin	JJ
60025	4799	12	apples	apple	NNS
60025	4799	13	.	.	.
60025	4800	1	Stew	stew	VB
60025	4800	2	them	-PRON-	PRP
60025	4800	3	in	in	IN
60025	4800	4	about	about	RB
60025	4800	5	a	a	DT
60025	4800	6	jill	jill	NN
60025	4800	7	of	of	IN
60025	4800	8	water	water	NN
60025	4800	9	.	.	.
60025	4801	1	When	when	WRB
60025	4801	2	they	-PRON-	PRP
60025	4801	3	are	be	VBP
60025	4801	4	soft	soft	JJ
60025	4801	5	but	but	CC
60025	4801	6	not	not	RB
60025	4801	7	broken	broken	JJ
60025	4801	8	,	,	,
60025	4801	9	take	take	VB
60025	4801	10	them	-PRON-	PRP
60025	4801	11	out	out	RP
60025	4801	12	,	,	,
60025	4801	13	drain	drain	VB
60025	4801	14	them	-PRON-	PRP
60025	4801	15	through	through	IN
60025	4801	16	a	a	DT
60025	4801	17	sieve	sieve	NN
60025	4801	18	,	,	,
60025	4801	19	and	and	CC
60025	4801	20	mash	mash	VB
60025	4801	21	them	-PRON-	PRP
60025	4801	22	to	to	IN
60025	4801	23	a	a	DT
60025	4801	24	paste	paste	NN
60025	4801	25	with	with	IN
60025	4801	26	the	the	DT
60025	4801	27	back	back	NN
60025	4801	28	of	of	IN
60025	4801	29	a	a	DT
60025	4801	30	spoon	spoon	NN
60025	4801	31	.	.	.
60025	4802	1	Mix	mix	VB
60025	4802	2	with	with	IN
60025	4802	3	them	-PRON-	PRP
60025	4802	4	six	six	CD
60025	4802	5	large	large	JJ
60025	4802	6	table	table	NN
60025	4802	7	-	-	HYPH
60025	4802	8	spoonfuls	spoonful	NNS
60025	4802	9	of	of	IN
60025	4802	10	sugar	sugar	NN
60025	4802	11	and	and	CC
60025	4802	12	a	a	DT
60025	4802	13	quarter	quarter	NN
60025	4802	14	of	of	IN
60025	4802	15	a	a	DT
60025	4802	16	pound	pound	NN
60025	4802	17	of	of	IN
60025	4802	18	butter	butter	NN
60025	4802	19	,	,	,
60025	4802	20	and	and	CC
60025	4802	21	set	set	VBD
60025	4802	22	them	-PRON-	PRP
60025	4802	23	away	away	RB
60025	4802	24	to	to	TO
60025	4802	25	get	get	VB
60025	4802	26	cold	cold	JJ
60025	4802	27	.	.	.
60025	4803	1	Grate	grate	VB
60025	4803	2	two	two	CD
60025	4803	3	milk	milk	NN
60025	4803	4	biscuits	biscuit	NNS
60025	4803	5	or	or	CC
60025	4803	6	small	small	JJ
60025	4803	7	sponge	sponge	JJ
60025	4803	8	cakes	cake	NNS
60025	4803	9	,	,	,
60025	4803	10	or	or	CC
60025	4803	11	an	an	DT
60025	4803	12	equal	equal	JJ
60025	4803	13	quantity	quantity	NN
60025	4803	14	of	of	IN
60025	4803	15	stale	stale	JJ
60025	4803	16	bread	bread	NN
60025	4803	17	,	,	,
60025	4803	18	and	and	CC
60025	4803	19	grate	grate	VB
60025	4803	20	also	also	RB
60025	4803	21	the	the	DT
60025	4803	22	yellow	yellow	JJ
60025	4803	23	peel	peel	NN
60025	4803	24	,	,	,
60025	4803	25	and	and	CC
60025	4803	26	squeeze	squeeze	VB
60025	4803	27	the	the	DT
60025	4803	28	juice	juice	NN
60025	4803	29	of	of	IN
60025	4803	30	a	a	DT
60025	4803	31	large	large	JJ
60025	4803	32	lemon	lemon	NN
60025	4803	33	.	.	.
60025	4804	1	Beat	beat	VB
60025	4804	2	six	six	CD
60025	4804	3	eggs	egg	NNS
60025	4804	4	light	light	NN
60025	4804	5	,	,	,
60025	4804	6	and	and	CC
60025	4804	7	when	when	WRB
60025	4804	8	the	the	DT
60025	4804	9	apple	apple	NN
60025	4804	10	is	be	VBZ
60025	4804	11	cold	cold	JJ
60025	4804	12	stir	stir	NN
60025	4804	13	them	-PRON-	PRP
60025	4804	14	gradually	gradually	RB
60025	4804	15	into	into	IN
60025	4804	16	it	-PRON-	PRP
60025	4804	17	,	,	,
60025	4804	18	adding	add	VBG
60025	4804	19	the	the	DT
60025	4804	20	grated	grate	VBN
60025	4804	21	biscuit	biscuit	NN
60025	4804	22	and	and	CC
60025	4804	23	the	the	DT
60025	4804	24	lemon	lemon	NN
60025	4804	25	.	.	.
60025	4805	1	Stir	stir	VB
60025	4805	2	in	in	IN
60025	4805	3	a	a	DT
60025	4805	4	wine	wine	NN
60025	4805	5	glass	glass	NN
60025	4805	6	of	of	IN
60025	4805	7	rose	rose	NN
60025	4805	8	water	water	NN
60025	4805	9	and	and	CC
60025	4805	10	a	a	DT
60025	4805	11	grated	grate	VBN
60025	4805	12	nutmeg	nutmeg	NN
60025	4805	13	.	.	.
60025	4806	1	Put	put	VB
60025	4806	2	the	the	DT
60025	4806	3	mixture	mixture	NN
60025	4806	4	into	into	IN
60025	4806	5	a	a	DT
60025	4806	6	buttered	butter	VBN
60025	4806	7	dish	dish	NN
60025	4806	8	or	or	CC
60025	4806	9	dishes	dish	NNS
60025	4806	10	;	;	,
60025	4806	11	lay	lie	VBD
60025	4806	12	round	round	IN
60025	4806	13	the	the	DT
60025	4806	14	edge	edge	NN
60025	4806	15	a	a	DT
60025	4806	16	border	border	NN
60025	4806	17	of	of	IN
60025	4806	18	puff	puff	NN
60025	4806	19	paste	paste	NN
60025	4806	20	,	,	,
60025	4806	21	and	and	CC
60025	4806	22	bake	bake	VB
60025	4806	23	it	-PRON-	PRP
60025	4806	24	three	three	CD
60025	4806	25	quarters	quarter	NNS
60025	4806	26	of	of	IN
60025	4806	27	an	an	DT
60025	4806	28	hour	hour	NN
60025	4806	29	.	.	.
60025	4807	1	When	when	WRB
60025	4807	2	cold	cold	JJ
60025	4807	3	,	,	,
60025	4807	4	grate	grate	VB
60025	4807	5	white	white	JJ
60025	4807	6	sugar	sugar	NN
60025	4807	7	over	over	IN
60025	4807	8	the	the	DT
60025	4807	9	top	top	NN
60025	4807	10	,	,	,
60025	4807	11	and	and	CC
60025	4807	12	ornament	ornament	VB
60025	4807	13	it	-PRON-	PRP
60025	4807	14	with	with	IN
60025	4807	15	slips	slip	NNS
60025	4807	16	of	of	IN
60025	4807	17	citron	citron	NN
60025	4807	18	handsomely	handsomely	RB
60025	4807	19	arranged	arrange	VBD
60025	4807	20	.	.	.
60025	4808	1	ALMOND	almond	NN
60025	4808	2	CHEESE	cheese	NN
60025	4808	3	CAKE	CAKE	NNS
60025	4808	4	.	.	.
60025	4809	1	This	this	DT
60025	4809	2	though	though	IN
60025	4809	3	usually	usually	RB
60025	4809	4	called	call	VBD
60025	4809	5	a	a	DT
60025	4809	6	cheese	cheese	NN
60025	4809	7	cake	cake	NN
60025	4809	8	,	,	,
60025	4809	9	is	be	VBZ
60025	4809	10	in	in	IN
60025	4809	11	fact	fact	NN
60025	4809	12	a	a	DT
60025	4809	13	pudding	pudding	NN
60025	4809	14	.	.	.
60025	4810	1	Cut	cut	VB
60025	4810	2	a	a	DT
60025	4810	3	piece	piece	NN
60025	4810	4	of	of	IN
60025	4810	5	rennet	rennet	NN
60025	4810	6	about	about	RB
60025	4810	7	two	two	CD
60025	4810	8	inches	inch	NNS
60025	4810	9	square	square	JJ
60025	4810	10	,	,	,
60025	4810	11	wash	wash	VB
60025	4810	12	off	off	RP
60025	4810	13	the	the	DT
60025	4810	14	salt	salt	NN
60025	4810	15	in	in	IN
60025	4810	16	cold	cold	JJ
60025	4810	17	water	water	NN
60025	4810	18	,	,	,
60025	4810	19	and	and	CC
60025	4810	20	wipe	wipe	VB
60025	4810	21	it	-PRON-	PRP
60025	4810	22	dry	dry	JJ
60025	4810	23	.	.	.
60025	4811	1	Put	put	VB
60025	4811	2	it	-PRON-	PRP
60025	4811	3	into	into	IN
60025	4811	4	a	a	DT
60025	4811	5	tea	tea	NN
60025	4811	6	-	-	HYPH
60025	4811	7	cup	cup	NN
60025	4811	8	,	,	,
60025	4811	9	pour	pour	VB
60025	4811	10	on	on	IN
60025	4811	11	it	-PRON-	PRP
60025	4811	12	sufficient	sufficient	JJ
60025	4811	13	luke	luke	JJ
60025	4811	14	-	-	HYPH
60025	4811	15	warm	warm	JJ
60025	4811	16	water	water	NN
60025	4811	17	to	to	TO
60025	4811	18	cover	cover	VB
60025	4811	19	it	-PRON-	PRP
60025	4811	20	,	,	,
60025	4811	21	and	and	CC
60025	4811	22	let	let	VB
60025	4811	23	it	-PRON-	PRP
60025	4811	24	soak	soak	VB
60025	4811	25	all	all	DT
60025	4811	26	night	night	NN
60025	4811	27	,	,	,
60025	4811	28	or	or	CC
60025	4811	29	at	at	IN
60025	4811	30	least	least	JJS
60025	4811	31	several	several	JJ
60025	4811	32	hours	hour	NNS
60025	4811	33	.	.	.
60025	4812	1	Take	take	VB
60025	4812	2	a	a	DT
60025	4812	3	quart	quart	NN
60025	4812	4	of	of	IN
60025	4812	5	milk	milk	NN
60025	4812	6	,	,	,
60025	4812	7	which	which	WDT
60025	4812	8	must	must	MD
60025	4812	9	be	be	VB
60025	4812	10	made	make	VBN
60025	4812	11	warm	warm	JJ
60025	4812	12	,	,	,
60025	4812	13	but	but	CC
60025	4812	14	not	not	RB
60025	4812	15	boiling	boil	VBG
60025	4812	16	.	.	.
60025	4813	1	Stir	stir	VB
60025	4813	2	the	the	DT
60025	4813	3	rennet	rennet	NN
60025	4813	4	-	-	HYPH
60025	4813	5	water	water	NN
60025	4813	6	into	into	IN
60025	4813	7	it	-PRON-	PRP
60025	4813	8	.	.	.
60025	4814	1	Cover	cover	VB
60025	4814	2	it	-PRON-	PRP
60025	4814	3	,	,	,
60025	4814	4	and	and	CC
60025	4814	5	set	set	VBD
60025	4814	6	it	-PRON-	PRP
60025	4814	7	in	in	IN
60025	4814	8	a	a	DT
60025	4814	9	warm	warm	JJ
60025	4814	10	place	place	NN
60025	4814	11	.	.	.
60025	4815	1	When	when	WRB
60025	4815	2	the	the	DT
60025	4815	3	curd	curd	NN
60025	4815	4	has	have	VBZ
60025	4815	5	become	become	VBN
60025	4815	6	quite	quite	RB
60025	4815	7	firm	firm	JJ
60025	4815	8	,	,	,
60025	4815	9	and	and	CC
60025	4815	10	the	the	DT
60025	4815	11	whey	whey	NN
60025	4815	12	looks	look	VBZ
60025	4815	13	greenish	greenish	JJ
60025	4815	14	,	,	,
60025	4815	15	drain	drain	VBP
60025	4815	16	off	off	RP
60025	4815	17	the	the	DT
60025	4815	18	whey	whey	NN
60025	4815	19	,	,	,
60025	4815	20	and	and	CC
60025	4815	21	set	set	VBD
60025	4815	22	the	the	DT
60025	4815	23	curd	curd	NN
60025	4815	24	in	in	IN
60025	4815	25	a	a	DT
60025	4815	26	cool	cool	JJ
60025	4815	27	place	place	NN
60025	4815	28	.	.	.
60025	4816	1	While	while	IN
60025	4816	2	the	the	DT
60025	4816	3	milk	milk	NN
60025	4816	4	is	be	VBZ
60025	4816	5	turning	turn	VBG
60025	4816	6	,	,	,
60025	4816	7	prepare	prepare	VB
60025	4816	8	the	the	DT
60025	4816	9	other	other	JJ
60025	4816	10	ingredients	ingredient	NNS
60025	4816	11	.	.	.
60025	4817	1	Wash	wash	VB
60025	4817	2	and	and	CC
60025	4817	3	dry	dry	VB
60025	4817	4	half	half	PDT
60025	4817	5	a	a	DT
60025	4817	6	pound	pound	NN
60025	4817	7	of	of	IN
60025	4817	8	currants	currant	NNS
60025	4817	9	,	,	,
60025	4817	10	and	and	CC
60025	4817	11	dredge	dredge	VB
60025	4817	12	them	-PRON-	PRP
60025	4817	13	well	well	RB
60025	4817	14	with	with	IN
60025	4817	15	flour	flour	NN
60025	4817	16	.	.	.
60025	4818	1	Blanch	blanch	VB
60025	4818	2	three	three	CD
60025	4818	3	ounces	ounce	NNS
60025	4818	4	of	of	IN
60025	4818	5	sweet	sweet	JJ
60025	4818	6	and	and	CC
60025	4818	7	one	one	CD
60025	4818	8	ounce	ounce	NN
60025	4818	9	of	of	IN
60025	4818	10	bitter	bitter	JJ
60025	4818	11	almonds	almond	NNS
60025	4818	12	,	,	,
60025	4818	13	by	by	IN
60025	4818	14	scalding	scald	VBG
60025	4818	15	and	and	CC
60025	4818	16	peeling	peel	VBG
60025	4818	17	them	-PRON-	PRP
60025	4818	18	.	.	.
60025	4819	1	Then	then	RB
60025	4819	2	cool	cool	VB
60025	4819	3	them	-PRON-	PRP
60025	4819	4	in	in	IN
60025	4819	5	cold	cold	JJ
60025	4819	6	water	water	NN
60025	4819	7	,	,	,
60025	4819	8	wiping	wipe	VBG
60025	4819	9	them	-PRON-	PRP
60025	4819	10	dry	dry	JJ
60025	4819	11	before	before	IN
60025	4819	12	you	-PRON-	PRP
60025	4819	13	put	put	VBP
60025	4819	14	them	-PRON-	PRP
60025	4819	15	into	into	IN
60025	4819	16	the	the	DT
60025	4819	17	mortar	mortar	NN
60025	4819	18	.	.	.
60025	4820	1	If	if	IN
60025	4820	2	you	-PRON-	PRP
60025	4820	3	can	can	MD
60025	4820	4	not	not	RB
60025	4820	5	procure	procure	VB
60025	4820	6	bitter	bitter	JJ
60025	4820	7	almonds	almond	NNS
60025	4820	8	,	,	,
60025	4820	9	peach	peach	JJ
60025	4820	10	kernels	kernel	NNS
60025	4820	11	may	may	MD
60025	4820	12	be	be	VB
60025	4820	13	substituted	substitute	VBN
60025	4820	14	.	.	.
60025	4821	1	Beat	beat	VB
60025	4821	2	them	-PRON-	PRP
60025	4821	3	,	,	,
60025	4821	4	one	one	CD
60025	4821	5	at	at	IN
60025	4821	6	a	a	DT
60025	4821	7	time	time	NN
60025	4821	8	,	,	,
60025	4821	9	in	in	IN
60025	4821	10	the	the	DT
60025	4821	11	mortar	mortar	NN
60025	4821	12	to	to	IN
60025	4821	13	a	a	DT
60025	4821	14	smooth	smooth	JJ
60025	4821	15	paste	paste	NN
60025	4821	16	,	,	,
60025	4821	17	pouring	pour	VBG
60025	4821	18	in	in	RP
60025	4821	19	with	with	IN
60025	4821	20	every	every	DT
60025	4821	21	one	one	NN
60025	4821	22	a	a	DT
60025	4821	23	few	few	JJ
60025	4821	24	drops	drop	NNS
60025	4821	25	of	of	IN
60025	4821	26	rose	rose	NN
60025	4821	27	water	water	NN
60025	4821	28	to	to	TO
60025	4821	29	prevent	prevent	VB
60025	4821	30	their	-PRON-	PRP$
60025	4821	31	being	be	VBG
60025	4821	32	oily	oily	JJ
60025	4821	33	,	,	,
60025	4821	34	dull	dull	JJ
60025	4821	35	-	-	HYPH
60025	4821	36	coloured	coloured	JJ
60025	4821	37	,	,	,
60025	4821	38	and	and	CC
60025	4821	39	heavy	heavy	JJ
60025	4821	40	.	.	.
60025	4822	1	If	if	IN
60025	4822	2	you	-PRON-	PRP
60025	4822	3	put	put	VBP
60025	4822	4	a	a	DT
60025	4822	5	sufficiency	sufficiency	NN
60025	4822	6	of	of	IN
60025	4822	7	rose	rose	NN
60025	4822	8	water	water	NN
60025	4822	9	,	,	,
60025	4822	10	the	the	DT
60025	4822	11	pounded	pound	VBN
60025	4822	12	almond	almond	NN
60025	4822	13	paste	paste	NN
60025	4822	14	will	will	MD
60025	4822	15	be	be	VB
60025	4822	16	light	light	JJ
60025	4822	17	,	,	,
60025	4822	18	creamy	creamy	JJ
60025	4822	19	,	,	,
60025	4822	20	and	and	CC
60025	4822	21	perfectly	perfectly	RB
60025	4822	22	white	white	JJ
60025	4822	23	.	.	.
60025	4823	1	Mix	mix	VB
60025	4823	2	,	,	,
60025	4823	3	as	as	IN
60025	4823	4	you	-PRON-	PRP
60025	4823	5	do	do	VBP
60025	4823	6	them	-PRON-	PRP
60025	4823	7	,	,	,
60025	4823	8	the	the	DT
60025	4823	9	sweet	sweet	JJ
60025	4823	10	and	and	CC
60025	4823	11	bitter	bitter	JJ
60025	4823	12	almonds	almond	VBZ
60025	4823	13	together	together	RB
60025	4823	14	.	.	.
60025	4824	1	Then	then	RB
60025	4824	2	beat	beat	VB
60025	4824	3	the	the	DT
60025	4824	4	yolks	yolk	NNS
60025	4824	5	of	of	IN
60025	4824	6	eight	eight	CD
60025	4824	7	eggs	egg	NNS
60025	4824	8	,	,	,
60025	4824	9	and	and	CC
60025	4824	10	when	when	WRB
60025	4824	11	light	light	JJ
60025	4824	12	,	,	,
60025	4824	13	mix	mix	VB
60025	4824	14	them	-PRON-	PRP
60025	4824	15	gradually	gradually	RB
60025	4824	16	with	with	IN
60025	4824	17	the	the	DT
60025	4824	18	curd	curd	NN
60025	4824	19	.	.	.
60025	4825	1	Add	add	VB
60025	4825	2	five	five	CD
60025	4825	3	table	table	NN
60025	4825	4	-	-	HYPH
60025	4825	5	spoonfuls	spoonful	NNS
60025	4825	6	of	of	IN
60025	4825	7	cream	cream	NN
60025	4825	8	,	,	,
60025	4825	9	and	and	CC
60025	4825	10	a	a	DT
60025	4825	11	tea	tea	NN
60025	4825	12	-	-	HYPH
60025	4825	13	spoonful	spoonful	JJ
60025	4825	14	of	of	IN
60025	4825	15	mixed	mixed	JJ
60025	4825	16	spice	spice	NN
60025	4825	17	.	.	.
60025	4826	1	Lastly	lastly	RB
60025	4826	2	,	,	,
60025	4826	3	stir	stir	VB
60025	4826	4	in	in	RP
60025	4826	5	,	,	,
60025	4826	6	by	by	IN
60025	4826	7	degrees	degree	NNS
60025	4826	8	,	,	,
60025	4826	9	the	the	DT
60025	4826	10	pounded	pound	VBN
60025	4826	11	almonds	almond	NNS
60025	4826	12	,	,	,
60025	4826	13	and	and	CC
60025	4826	14	the	the	DT
60025	4826	15	currants	currant	NNS
60025	4826	16	alternately	alternately	RB
60025	4826	17	.	.	.
60025	4827	1	Stir	stir	VB
60025	4827	2	the	the	DT
60025	4827	3	whole	whole	JJ
60025	4827	4	mixture	mixture	NN
60025	4827	5	very	very	RB
60025	4827	6	hard	hard	RB
60025	4827	7	.	.	.
60025	4828	1	Bake	bake	VB
60025	4828	2	it	-PRON-	PRP
60025	4828	3	in	in	IN
60025	4828	4	buttered	butter	VBN
60025	4828	5	dishes	dish	NNS
60025	4828	6	,	,	,
60025	4828	7	laying	lay	VBG
60025	4828	8	puff	puff	NN
60025	4828	9	paste	paste	NN
60025	4828	10	round	round	IN
60025	4828	11	the	the	DT
60025	4828	12	edges	edge	NNS
60025	4828	13	.	.	.
60025	4829	1	If	if	IN
60025	4829	2	accurately	accurately	RB
60025	4829	3	made	make	VBN
60025	4829	4	,	,	,
60025	4829	5	it	-PRON-	PRP
60025	4829	6	will	will	MD
60025	4829	7	be	be	VB
60025	4829	8	found	find	VBN
60025	4829	9	delicious	delicious	JJ
60025	4829	10	.	.	.
60025	4830	1	It	-PRON-	PRP
60025	4830	2	must	must	MD
60025	4830	3	be	be	VB
60025	4830	4	put	put	VBN
60025	4830	5	in	in	IN
60025	4830	6	the	the	DT
60025	4830	7	oven	oven	NN
60025	4830	8	immediately	immediately	RB
60025	4830	9	.	.	.
60025	4831	1	COMMON	COMMON	NNP
60025	4831	2	CHEESE	CHEESE	NNP
60025	4831	3	CAKE.--Boil	CAKE.--Boil	VBZ
60025	4831	4	a	a	DT
60025	4831	5	quart	quart	NN
60025	4831	6	of	of	IN
60025	4831	7	rich	rich	JJ
60025	4831	8	milk	milk	NN
60025	4831	9	.	.	.
60025	4832	1	Beat	beat	VB
60025	4832	2	eight	eight	CD
60025	4832	3	eggs	egg	NNS
60025	4832	4	,	,	,
60025	4832	5	put	put	VB
60025	4832	6	them	-PRON-	PRP
60025	4832	7	to	to	IN
60025	4832	8	the	the	DT
60025	4832	9	milk	milk	NN
60025	4832	10	,	,	,
60025	4832	11	and	and	CC
60025	4832	12	let	let	VB
60025	4832	13	the	the	DT
60025	4832	14	milk	milk	NN
60025	4832	15	and	and	CC
60025	4832	16	eggs	egg	NNS
60025	4832	17	boil	boil	VBP
60025	4832	18	together	together	RB
60025	4832	19	till	till	IN
60025	4832	20	they	-PRON-	PRP
60025	4832	21	become	become	VBP
60025	4832	22	a	a	DT
60025	4832	23	curd	curd	NN
60025	4832	24	.	.	.
60025	4833	1	Then	then	RB
60025	4833	2	drain	drain	VB
60025	4833	3	it	-PRON-	PRP
60025	4833	4	through	through	IN
60025	4833	5	a	a	DT
60025	4833	6	very	very	RB
60025	4833	7	clean	clean	JJ
60025	4833	8	sieve	sieve	NN
60025	4833	9	,	,	,
60025	4833	10	till	till	IN
60025	4833	11	all	all	PDT
60025	4833	12	the	the	DT
60025	4833	13	whey	whey	NN
60025	4833	14	is	be	VBZ
60025	4833	15	out	out	RP
60025	4833	16	.	.	.
60025	4834	1	Put	put	VB
60025	4834	2	the	the	DT
60025	4834	3	curd	curd	NN
60025	4834	4	into	into	IN
60025	4834	5	a	a	DT
60025	4834	6	deep	deep	JJ
60025	4834	7	dish	dish	NN
60025	4834	8	,	,	,
60025	4834	9	and	and	CC
60025	4834	10	mix	mix	VB
60025	4834	11	with	with	IN
60025	4834	12	it	-PRON-	PRP
60025	4834	13	half	half	PDT
60025	4834	14	a	a	DT
60025	4834	15	pound	pound	NN
60025	4834	16	of	of	IN
60025	4834	17	butter	butter	NN
60025	4834	18	,	,	,
60025	4834	19	working	work	VBG
60025	4834	20	them	-PRON-	PRP
60025	4834	21	well	well	RB
60025	4834	22	together	together	RB
60025	4834	23	.	.	.
60025	4835	1	When	when	WRB
60025	4835	2	it	-PRON-	PRP
60025	4835	3	is	be	VBZ
60025	4835	4	cold	cold	JJ
60025	4835	5	,	,	,
60025	4835	6	add	add	VB
60025	4835	7	to	to	IN
60025	4835	8	it	-PRON-	PRP
60025	4835	9	the	the	DT
60025	4835	10	beaten	beaten	JJ
60025	4835	11	yolks	yolk	NNS
60025	4835	12	of	of	IN
60025	4835	13	four	four	CD
60025	4835	14	eggs	egg	NNS
60025	4835	15	,	,	,
60025	4835	16	and	and	CC
60025	4835	17	four	four	CD
60025	4835	18	large	large	JJ
60025	4835	19	table	table	NN
60025	4835	20	-	-	HYPH
60025	4835	21	spoonfuls	spoonful	NNS
60025	4835	22	of	of	IN
60025	4835	23	powdered	powdered	JJ
60025	4835	24	white	white	JJ
60025	4835	25	sugar	sugar	NN
60025	4835	26	;	;	:
60025	4835	27	also	also	RB
60025	4835	28	a	a	DT
60025	4835	29	grated	grate	VBN
60025	4835	30	nutmeg	nutmeg	NN
60025	4835	31	.	.	.
60025	4836	1	Lastly	lastly	RB
60025	4836	2	,	,	,
60025	4836	3	stir	stir	VB
60025	4836	4	in	in	RP
60025	4836	5	,	,	,
60025	4836	6	by	by	IN
60025	4836	7	degrees	degree	NNS
60025	4836	8	,	,	,
60025	4836	9	half	half	PDT
60025	4836	10	a	a	DT
60025	4836	11	pound	pound	NN
60025	4836	12	of	of	IN
60025	4836	13	currants	currant	NNS
60025	4836	14	that	that	WDT
60025	4836	15	have	have	VBP
60025	4836	16	been	be	VBN
60025	4836	17	previously	previously	RB
60025	4836	18	picked	pick	VBN
60025	4836	19	,	,	,
60025	4836	20	washed	wash	VBN
60025	4836	21	,	,	,
60025	4836	22	dried	dry	VBN
60025	4836	23	,	,	,
60025	4836	24	and	and	CC
60025	4836	25	dredged	dredge	VBN
60025	4836	26	with	with	IN
60025	4836	27	flour	flour	NN
60025	4836	28	.	.	.
60025	4837	1	Lay	Lay	NNP
60025	4837	2	puff	puff	NN
60025	4837	3	paste	paste	NN
60025	4837	4	round	round	IN
60025	4837	5	the	the	DT
60025	4837	6	rim	rim	NN
60025	4837	7	of	of	IN
60025	4837	8	the	the	DT
60025	4837	9	dish	dish	NN
60025	4837	10	,	,	,
60025	4837	11	and	and	CC
60025	4837	12	bake	bake	VB
60025	4837	13	the	the	DT
60025	4837	14	cheese	cheese	NN
60025	4837	15	cake	cake	VB
60025	4837	16	half	half	PDT
60025	4837	17	an	an	DT
60025	4837	18	hour	hour	NN
60025	4837	19	.	.	.
60025	4838	1	Send	send	VB
60025	4838	2	it	-PRON-	PRP
60025	4838	3	to	to	TO
60025	4838	4	table	table	VB
60025	4838	5	cold	cold	JJ
60025	4838	6	,	,	,
60025	4838	7	dredged	dredge	VBN
60025	4838	8	with	with	IN
60025	4838	9	sugar	sugar	NN
60025	4838	10	.	.	.
60025	4839	1	PRUNE	PRUNE	NNP
60025	4839	2	PUDDING.--Scald	pudding.--scald	NN
60025	4839	3	a	a	DT
60025	4839	4	pound	pound	NN
60025	4839	5	of	of	IN
60025	4839	6	prunes	prune	NNS
60025	4839	7	;	;	:
60025	4839	8	cover	cover	VB
60025	4839	9	them	-PRON-	PRP
60025	4839	10	,	,	,
60025	4839	11	and	and	CC
60025	4839	12	let	let	VB
60025	4839	13	them	-PRON-	PRP
60025	4839	14	swell	swell	VB
60025	4839	15	in	in	IN
60025	4839	16	the	the	DT
60025	4839	17	hot	hot	JJ
60025	4839	18	water	water	NN
60025	4839	19	till	till	IN
60025	4839	20	they	-PRON-	PRP
60025	4839	21	are	be	VBP
60025	4839	22	soft	soft	JJ
60025	4839	23	.	.	.
60025	4840	1	Then	then	RB
60025	4840	2	drain	drain	VB
60025	4840	3	them	-PRON-	PRP
60025	4840	4	,	,	,
60025	4840	5	and	and	CC
60025	4840	6	extract	extract	VB
60025	4840	7	the	the	DT
60025	4840	8	stones	stone	NNS
60025	4840	9	;	;	:
60025	4840	10	spread	spread	VBD
60025	4840	11	the	the	DT
60025	4840	12	prunes	prune	NNS
60025	4840	13	on	on	IN
60025	4840	14	a	a	DT
60025	4840	15	large	large	JJ
60025	4840	16	dish	dish	NN
60025	4840	17	,	,	,
60025	4840	18	and	and	CC
60025	4840	19	dredge	dredge	VB
60025	4840	20	them	-PRON-	PRP
60025	4840	21	with	with	IN
60025	4840	22	flour	flour	NN
60025	4840	23	.	.	.
60025	4841	1	Take	take	VB
60025	4841	2	one	one	CD
60025	4841	3	jill	jill	NN
60025	4841	4	or	or	CC
60025	4841	5	eight	eight	CD
60025	4841	6	large	large	JJ
60025	4841	7	table	table	NN
60025	4841	8	-	-	HYPH
60025	4841	9	spoonfuls	spoonful	NNS
60025	4841	10	from	from	IN
60025	4841	11	a	a	DT
60025	4841	12	quart	quart	NN
60025	4841	13	of	of	IN
60025	4841	14	rich	rich	JJ
60025	4841	15	milk	milk	NN
60025	4841	16	,	,	,
60025	4841	17	and	and	CC
60025	4841	18	stir	stir	VB
60025	4841	19	into	into	IN
60025	4841	20	it	-PRON-	PRP
60025	4841	21	,	,	,
60025	4841	22	gradually	gradually	RB
60025	4841	23	,	,	,
60025	4841	24	eight	eight	CD
60025	4841	25	spoonfuls	spoonful	NNS
60025	4841	26	of	of	IN
60025	4841	27	sifted	sift	VBN
60025	4841	28	flour	flour	NN
60025	4841	29	.	.	.
60025	4842	1	Mix	mix	VB
60025	4842	2	it	-PRON-	PRP
60025	4842	3	to	to	IN
60025	4842	4	a	a	DT
60025	4842	5	smooth	smooth	JJ
60025	4842	6	batter	batter	NN
60025	4842	7	,	,	,
60025	4842	8	pressing	press	VBG
60025	4842	9	out	out	RP
60025	4842	10	all	all	PDT
60025	4842	11	the	the	DT
60025	4842	12	lumps	lump	NNS
60025	4842	13	with	with	IN
60025	4842	14	the	the	DT
60025	4842	15	back	back	NN
60025	4842	16	of	of	IN
60025	4842	17	the	the	DT
60025	4842	18	spoon	spoon	NN
60025	4842	19	.	.	.
60025	4843	1	Beat	beat	VB
60025	4843	2	eight	eight	CD
60025	4843	3	eggs	egg	NNS
60025	4843	4	light	light	NN
60025	4843	5	,	,	,
60025	4843	6	and	and	CC
60025	4843	7	stir	stir	VB
60025	4843	8	them	-PRON-	PRP
60025	4843	9	,	,	,
60025	4843	10	by	by	IN
60025	4843	11	degrees	degree	NNS
60025	4843	12	,	,	,
60025	4843	13	into	into	IN
60025	4843	14	the	the	DT
60025	4843	15	remainder	remainder	NN
60025	4843	16	of	of	IN
60025	4843	17	the	the	DT
60025	4843	18	milk	milk	NN
60025	4843	19	,	,	,
60025	4843	20	alternately	alternately	RB
60025	4843	21	with	with	IN
60025	4843	22	the	the	DT
60025	4843	23	batter	batter	NN
60025	4843	24	that	that	WDT
60025	4843	25	you	-PRON-	PRP
60025	4843	26	have	have	VBP
60025	4843	27	just	just	RB
60025	4843	28	mixed	mix	VBN
60025	4843	29	.	.	.
60025	4844	1	Then	then	RB
60025	4844	2	add	add	VB
60025	4844	3	the	the	DT
60025	4844	4	prunes	prune	NNS
60025	4844	5	one	one	CD
60025	4844	6	at	at	IN
60025	4844	7	a	a	DT
60025	4844	8	time	time	NN
60025	4844	9	,	,	,
60025	4844	10	stirring	stir	VBG
60025	4844	11	the	the	DT
60025	4844	12	whole	whole	JJ
60025	4844	13	very	very	RB
60025	4844	14	hard	hard	RB
60025	4844	15	.	.	.
60025	4845	1	Tie	tie	VB
60025	4845	2	the	the	DT
60025	4845	3	pudding	pudding	NN
60025	4845	4	in	in	IN
60025	4845	5	a	a	DT
60025	4845	6	cloth	cloth	NN
60025	4845	7	that	that	WDT
60025	4845	8	has	have	VBZ
60025	4845	9	been	be	VBN
60025	4845	10	previously	previously	RB
60025	4845	11	dipped	dip	VBN
60025	4845	12	in	in	IN
60025	4845	13	boiling	boil	VBG
60025	4845	14	water	water	NN
60025	4845	15	and	and	CC
60025	4845	16	then	then	RB
60025	4845	17	dredged	dredge	VBN
60025	4845	18	with	with	IN
60025	4845	19	flour	flour	NN
60025	4845	20	.	.	.
60025	4846	1	Leave	leave	VB
60025	4846	2	room	room	NN
60025	4846	3	for	for	IN
60025	4846	4	it	-PRON-	PRP
60025	4846	5	to	to	TO
60025	4846	6	swell	swell	VB
60025	4846	7	,	,	,
60025	4846	8	but	but	CC
60025	4846	9	secure	secure	VB
60025	4846	10	it	-PRON-	PRP
60025	4846	11	firmly	firmly	RB
60025	4846	12	,	,	,
60025	4846	13	so	so	IN
60025	4846	14	that	that	IN
60025	4846	15	no	no	DT
60025	4846	16	water	water	NN
60025	4846	17	can	can	MD
60025	4846	18	get	get	VB
60025	4846	19	in	in	RB
60025	4846	20	.	.	.
60025	4847	1	Put	put	VB
60025	4847	2	it	-PRON-	PRP
60025	4847	3	into	into	IN
60025	4847	4	a	a	DT
60025	4847	5	pot	pot	NN
60025	4847	6	of	of	IN
60025	4847	7	boiling	boiling	NN
60025	4847	8	water	water	NN
60025	4847	9	,	,	,
60025	4847	10	and	and	CC
60025	4847	11	boil	boil	VB
60025	4847	12	it	-PRON-	PRP
60025	4847	13	two	two	CD
60025	4847	14	hours	hour	NNS
60025	4847	15	.	.	.
60025	4848	1	Send	send	VB
60025	4848	2	it	-PRON-	PRP
60025	4848	3	to	to	TO
60025	4848	4	table	table	VB
60025	4848	5	hot	hot	JJ
60025	4848	6	,	,	,
60025	4848	7	(	(	-LRB-
60025	4848	8	not	not	RB
60025	4848	9	taking	take	VBG
60025	4848	10	it	-PRON-	PRP
60025	4848	11	out	out	IN
60025	4848	12	of	of	IN
60025	4848	13	the	the	DT
60025	4848	14	pot	pot	NN
60025	4848	15	till	till	IN
60025	4848	16	a	a	DT
60025	4848	17	moment	moment	NN
60025	4848	18	before	before	IN
60025	4848	19	it	-PRON-	PRP
60025	4848	20	is	be	VBZ
60025	4848	21	wanted	want	VBN
60025	4848	22	,	,	,
60025	4848	23	)	)	-RRB-
60025	4848	24	and	and	CC
60025	4848	25	eat	eat	VB
60025	4848	26	it	-PRON-	PRP
60025	4848	27	with	with	IN
60025	4848	28	cream	cream	NN
60025	4848	29	sauce	sauce	NN
60025	4848	30	;	;	:
60025	4848	31	or	or	CC
60025	4848	32	with	with	IN
60025	4848	33	butter	butter	NN
60025	4848	34	,	,	,
60025	4848	35	sugar	sugar	NN
60025	4848	36	,	,	,
60025	4848	37	and	and	CC
60025	4848	38	nutmeg	nutmeg	NNP
60025	4848	39	beaten	beat	VBN
60025	4848	40	together	together	RB
60025	4848	41	,	,	,
60025	4848	42	and	and	CC
60025	4848	43	served	serve	VBD
60025	4848	44	up	up	RP
60025	4848	45	in	in	IN
60025	4848	46	a	a	DT
60025	4848	47	little	little	JJ
60025	4848	48	tureen	tureen	NN
60025	4848	49	.	.	.
60025	4849	1	A	a	DT
60025	4849	2	similar	similar	JJ
60025	4849	3	pudding	pudding	NN
60025	4849	4	may	may	MD
60025	4849	5	be	be	VB
60025	4849	6	made	make	VBN
60025	4849	7	with	with	IN
60025	4849	8	whole	whole	JJ
60025	4849	9	raisins	raisin	NNS
60025	4849	10	.	.	.
60025	4850	1	EVE	EVE	NNP
60025	4850	2	'S	's	POS
60025	4850	3	PUDDING.--Pare	pudding.--pare	NN
60025	4850	4	,	,	,
60025	4850	5	core	core	NN
60025	4850	6	,	,	,
60025	4850	7	and	and	CC
60025	4850	8	quarter	quarter	NN
60025	4850	9	six	six	CD
60025	4850	10	large	large	JJ
60025	4850	11	pippins	pippin	NNS
60025	4850	12	,	,	,
60025	4850	13	and	and	CC
60025	4850	14	chop	chop	VB
60025	4850	15	them	-PRON-	PRP
60025	4850	16	very	very	RB
60025	4850	17	fine	fine	JJ
60025	4850	18	.	.	.
60025	4851	1	Grate	grate	VB
60025	4851	2	stale	stale	JJ
60025	4851	3	bread	bread	NN
60025	4851	4	till	till	IN
60025	4851	5	you	-PRON-	PRP
60025	4851	6	have	have	VBP
60025	4851	7	six	six	CD
60025	4851	8	ounces	ounce	NNS
60025	4851	9	of	of	IN
60025	4851	10	crumbs	crumb	NNS
60025	4851	11	,	,	,
60025	4851	12	and	and	CC
60025	4851	13	roll	roll	VB
60025	4851	14	fine	fine	JJ
60025	4851	15	six	six	CD
60025	4851	16	ounces	ounce	NNS
60025	4851	17	of	of	IN
60025	4851	18	white	white	JJ
60025	4851	19	sugar	sugar	NN
60025	4851	20	.	.	.
60025	4852	1	Pick	pick	VB
60025	4852	2	,	,	,
60025	4852	3	wash	wash	NN
60025	4852	4	,	,	,
60025	4852	5	and	and	CC
60025	4852	6	dry	dry	VBP
60025	4852	7	six	six	CD
60025	4852	8	ounces	ounce	NNS
60025	4852	9	of	of	IN
60025	4852	10	currants	currant	NNS
60025	4852	11	,	,	,
60025	4852	12	and	and	CC
60025	4852	13	sprinkle	sprinkle	VB
60025	4852	14	them	-PRON-	PRP
60025	4852	15	with	with	IN
60025	4852	16	flour	flour	NN
60025	4852	17	.	.	.
60025	4853	1	Mix	mix	VB
60025	4853	2	all	all	PDT
60025	4853	3	these	these	DT
60025	4853	4	ingredients	ingredient	NNS
60025	4853	5	together	together	RB
60025	4853	6	in	in	IN
60025	4853	7	a	a	DT
60025	4853	8	large	large	JJ
60025	4853	9	pan	pan	NN
60025	4853	10	,	,	,
60025	4853	11	adding	add	VBG
60025	4853	12	six	six	CD
60025	4853	13	ounces	ounce	NNS
60025	4853	14	of	of	IN
60025	4853	15	butter	butter	NN
60025	4853	16	cut	cut	VBN
60025	4853	17	small	small	JJ
60025	4853	18	,	,	,
60025	4853	19	and	and	CC
60025	4853	20	two	two	CD
60025	4853	21	table	table	NN
60025	4853	22	-	-	HYPH
60025	4853	23	spoonfuls	spoonful	NNS
60025	4853	24	of	of	IN
60025	4853	25	flour	flour	NN
60025	4853	26	.	.	.
60025	4854	1	Beat	beat	VB
60025	4854	2	six	six	CD
60025	4854	3	eggs	egg	NNS
60025	4854	4	very	very	RB
60025	4854	5	light	light	JJ
60025	4854	6	,	,	,
60025	4854	7	and	and	CC
60025	4854	8	moisten	moisten	VB
60025	4854	9	the	the	DT
60025	4854	10	mixture	mixture	NN
60025	4854	11	with	with	IN
60025	4854	12	them	-PRON-	PRP
60025	4854	13	.	.	.
60025	4855	1	Add	add	VB
60025	4855	2	a	a	DT
60025	4855	3	grated	grate	VBN
60025	4855	4	nutmeg	nutmeg	NN
60025	4855	5	,	,	,
60025	4855	6	and	and	CC
60025	4855	7	a	a	DT
60025	4855	8	tea	tea	NN
60025	4855	9	-	-	HYPH
60025	4855	10	spoonful	spoonful	JJ
60025	4855	11	of	of	IN
60025	4855	12	powdered	powdered	JJ
60025	4855	13	cinnamon	cinnamon	NN
60025	4855	14	.	.	.
60025	4856	1	Stir	stir	VB
60025	4856	2	the	the	DT
60025	4856	3	whole	whole	JJ
60025	4856	4	very	very	RB
60025	4856	5	well	well	RB
60025	4856	6	together	together	RB
60025	4856	7	.	.	.
60025	4857	1	Have	have	VBP
60025	4857	2	ready	ready	JJ
60025	4857	3	a	a	DT
60025	4857	4	pot	pot	NN
60025	4857	5	of	of	IN
60025	4857	6	boiling	boiling	NN
60025	4857	7	water	water	NN
60025	4857	8	.	.	.
60025	4858	1	Dip	dip	VB
60025	4858	2	your	-PRON-	PRP$
60025	4858	3	pudding	pudding	JJ
60025	4858	4	cloth	cloth	NN
60025	4858	5	into	into	IN
60025	4858	6	it	-PRON-	PRP
60025	4858	7	,	,	,
60025	4858	8	shake	shake	VB
60025	4858	9	it	-PRON-	PRP
60025	4858	10	out	out	RP
60025	4858	11	,	,	,
60025	4858	12	and	and	CC
60025	4858	13	dredge	dredge	VB
60025	4858	14	it	-PRON-	PRP
60025	4858	15	with	with	IN
60025	4858	16	flour	flour	NN
60025	4858	17	.	.	.
60025	4859	1	Then	then	RB
60025	4859	2	put	put	VB
60025	4859	3	in	in	RP
60025	4859	4	the	the	DT
60025	4859	5	mixture	mixture	NN
60025	4859	6	,	,	,
60025	4859	7	and	and	CC
60025	4859	8	tie	tie	VB
60025	4859	9	it	-PRON-	PRP
60025	4859	10	very	very	RB
60025	4859	11	firmly	firmly	RB
60025	4859	12	;	;	:
60025	4859	13	leaving	leave	VBG
60025	4859	14	space	space	NN
60025	4859	15	for	for	IN
60025	4859	16	the	the	DT
60025	4859	17	pudding	pudding	NN
60025	4859	18	to	to	TO
60025	4859	19	swell	swell	VB
60025	4859	20	,	,	,
60025	4859	21	and	and	CC
60025	4859	22	stopping	stop	VBG
60025	4859	23	up	up	RP
60025	4859	24	the	the	DT
60025	4859	25	tying	tying	JJ
60025	4859	26	place	place	NN
60025	4859	27	with	with	IN
60025	4859	28	a	a	DT
60025	4859	29	paste	paste	NN
60025	4859	30	of	of	IN
60025	4859	31	wetted	wet	VBN
60025	4859	32	flour	flour	NN
60025	4859	33	.	.	.
60025	4860	1	Boil	boil	VB
60025	4860	2	it	-PRON-	PRP
60025	4860	3	three	three	CD
60025	4860	4	hours	hour	NNS
60025	4860	5	;	;	,
60025	4860	6	keeping	keep	VBG
60025	4860	7	at	at	IN
60025	4860	8	the	the	DT
60025	4860	9	fire	fire	NN
60025	4860	10	a	a	DT
60025	4860	11	kettle	kettle	NN
60025	4860	12	of	of	IN
60025	4860	13	boiling	boiling	NN
60025	4860	14	water	water	NN
60025	4860	15	,	,	,
60025	4860	16	to	to	TO
60025	4860	17	replenish	replenish	VB
60025	4860	18	the	the	DT
60025	4860	19	pot	pot	NN
60025	4860	20	,	,	,
60025	4860	21	that	that	IN
60025	4860	22	the	the	DT
60025	4860	23	pudding	pudding	NN
60025	4860	24	may	may	MD
60025	4860	25	be	be	VB
60025	4860	26	always	always	RB
60025	4860	27	well	well	RB
60025	4860	28	covered	cover	VBN
60025	4860	29	.	.	.
60025	4861	1	Send	send	VB
60025	4861	2	it	-PRON-	PRP
60025	4861	3	to	to	TO
60025	4861	4	table	table	VB
60025	4861	5	hot	hot	JJ
60025	4861	6	,	,	,
60025	4861	7	and	and	CC
60025	4861	8	eat	eat	VB
60025	4861	9	it	-PRON-	PRP
60025	4861	10	with	with	IN
60025	4861	11	sweetened	sweeten	VBN
60025	4861	12	cream	cream	NN
60025	4861	13	flavoured	flavour	VBN
60025	4861	14	with	with	IN
60025	4861	15	wine	wine	NN
60025	4861	16	and	and	CC
60025	4861	17	nutmeg	nutmeg	NN
60025	4861	18	.	.	.
60025	4862	1	CINDERELLAS	CINDERELLAS	NNP
60025	4862	2	OR	or	CC
60025	4862	3	GERMAN	GERMAN	VBD
60025	4862	4	PUFFS.--Sift	puffs.--sift	JJ
60025	4862	5	half	half	PDT
60025	4862	6	a	a	DT
60025	4862	7	pound	pound	NN
60025	4862	8	of	of	IN
60025	4862	9	the	the	DT
60025	4862	10	finest	fine	JJS
60025	4862	11	flour	flour	NN
60025	4862	12	.	.	.
60025	4863	1	Cut	cut	VB
60025	4863	2	up	up	RP
60025	4863	3	in	in	IN
60025	4863	4	a	a	DT
60025	4863	5	quart	quart	NN
60025	4863	6	of	of	IN
60025	4863	7	rich	rich	JJ
60025	4863	8	milk	milk	NN
60025	4863	9	,	,	,
60025	4863	10	half	half	PDT
60025	4863	11	a	a	DT
60025	4863	12	pound	pound	NN
60025	4863	13	of	of	IN
60025	4863	14	fresh	fresh	JJ
60025	4863	15	butter	butter	NN
60025	4863	16	,	,	,
60025	4863	17	and	and	CC
60025	4863	18	set	set	VBD
60025	4863	19	it	-PRON-	PRP
60025	4863	20	on	on	IN
60025	4863	21	the	the	DT
60025	4863	22	stove	stove	NN
60025	4863	23	,	,	,
60025	4863	24	or	or	CC
60025	4863	25	near	near	IN
60025	4863	26	the	the	DT
60025	4863	27	fire	fire	NN
60025	4863	28	,	,	,
60025	4863	29	till	till	IN
60025	4863	30	it	-PRON-	PRP
60025	4863	31	has	have	VBZ
60025	4863	32	melted	melt	VBN
60025	4863	33	.	.	.
60025	4864	1	Beat	beat	VB
60025	4864	2	eight	eight	CD
60025	4864	3	eggs	egg	NNS
60025	4864	4	very	very	RB
60025	4864	5	light	light	JJ
60025	4864	6	,	,	,
60025	4864	7	and	and	CC
60025	4864	8	stir	stir	VB
60025	4864	9	them	-PRON-	PRP
60025	4864	10	gradually	gradually	RB
60025	4864	11	into	into	IN
60025	4864	12	the	the	DT
60025	4864	13	milk	milk	NN
60025	4864	14	and	and	CC
60025	4864	15	butter	butter	NN
60025	4864	16	,	,	,
60025	4864	17	alternately	alternately	RB
60025	4864	18	with	with	IN
60025	4864	19	the	the	DT
60025	4864	20	flour	flour	NN
60025	4864	21	.	.	.
60025	4865	1	Add	add	VB
60025	4865	2	a	a	DT
60025	4865	3	powdered	powdered	JJ
60025	4865	4	nutmeg	nutmeg	NN
60025	4865	5	,	,	,
60025	4865	6	and	and	CC
60025	4865	7	a	a	DT
60025	4865	8	tea	tea	NN
60025	4865	9	-	-	HYPH
60025	4865	10	spoonful	spoonful	JJ
60025	4865	11	of	of	IN
60025	4865	12	powdered	powdered	JJ
60025	4865	13	cinnamon	cinnamon	NN
60025	4865	14	.	.	.
60025	4866	1	Mix	mix	VB
60025	4866	2	the	the	DT
60025	4866	3	whole	whole	JJ
60025	4866	4	very	very	RB
60025	4866	5	well	well	RB
60025	4866	6	to	to	IN
60025	4866	7	a	a	DT
60025	4866	8	fine	fine	JJ
60025	4866	9	smooth	smooth	JJ
60025	4866	10	batter	batter	NN
60025	4866	11	,	,	,
60025	4866	12	in	in	IN
60025	4866	13	which	which	WDT
60025	4866	14	there	there	EX
60025	4866	15	must	must	MD
60025	4866	16	be	be	VB
60025	4866	17	no	no	DT
60025	4866	18	lumps	lump	NNS
60025	4866	19	.	.	.
60025	4867	1	Butter	butter	VB
60025	4867	2	some	some	DT
60025	4867	3	large	large	JJ
60025	4867	4	common	common	JJ
60025	4867	5	tea	tea	NN
60025	4867	6	-	-	HYPH
60025	4867	7	cups	cup	NNS
60025	4867	8	,	,	,
60025	4867	9	and	and	CC
60025	4867	10	divide	divide	VB
60025	4867	11	the	the	DT
60025	4867	12	mixture	mixture	NN
60025	4867	13	among	among	IN
60025	4867	14	them	-PRON-	PRP
60025	4867	15	till	till	IN
60025	4867	16	they	-PRON-	PRP
60025	4867	17	are	be	VBP
60025	4867	18	half	half	RB
60025	4867	19	full	full	JJ
60025	4867	20	or	or	CC
60025	4867	21	a	a	DT
60025	4867	22	little	little	JJ
60025	4867	23	more	more	JJR
60025	4867	24	.	.	.
60025	4868	1	Set	Set	VBD
60025	4868	2	them	-PRON-	PRP
60025	4868	3	immediately	immediately	RB
60025	4868	4	in	in	IN
60025	4868	5	a	a	DT
60025	4868	6	quick	quick	JJ
60025	4868	7	oven	oven	NN
60025	4868	8	,	,	,
60025	4868	9	and	and	CC
60025	4868	10	bake	bake	VB
60025	4868	11	them	-PRON-	PRP
60025	4868	12	about	about	IN
60025	4868	13	a	a	DT
60025	4868	14	quarter	quarter	NN
60025	4868	15	of	of	IN
60025	4868	16	an	an	DT
60025	4868	17	hour	hour	NN
60025	4868	18	.	.	.
60025	4869	1	When	when	WRB
60025	4869	2	done	do	VBN
60025	4869	3	,	,	,
60025	4869	4	turn	turn	VB
60025	4869	5	them	-PRON-	PRP
60025	4869	6	out	out	RP
60025	4869	7	into	into	IN
60025	4869	8	a	a	DT
60025	4869	9	dish	dish	NN
60025	4869	10	,	,	,
60025	4869	11	and	and	CC
60025	4869	12	grate	grate	VB
60025	4869	13	white	white	JJ
60025	4869	14	sugar	sugar	NN
60025	4869	15	over	over	IN
60025	4869	16	them	-PRON-	PRP
60025	4869	17	.	.	.
60025	4870	1	Serve	serve	VB
60025	4870	2	them	-PRON-	PRP
60025	4870	3	up	up	RP
60025	4870	4	hot	hot	RB
60025	4870	5	,	,	,
60025	4870	6	with	with	IN
60025	4870	7	a	a	DT
60025	4870	8	sauce	sauce	NN
60025	4870	9	of	of	IN
60025	4870	10	sweetened	sweeten	VBN
60025	4870	11	cream	cream	NN
60025	4870	12	flavoured	flavour	VBN
60025	4870	13	with	with	IN
60025	4870	14	wine	wine	NN
60025	4870	15	and	and	CC
60025	4870	16	nutmeg	nutmeg	NN
60025	4870	17	;	;	:
60025	4870	18	or	or	CC
60025	4870	19	you	-PRON-	PRP
60025	4870	20	may	may	MD
60025	4870	21	eat	eat	VB
60025	4870	22	them	-PRON-	PRP
60025	4870	23	with	with	IN
60025	4870	24	molasses	molasse	NNS
60025	4870	25	and	and	CC
60025	4870	26	butter	butter	NN
60025	4870	27	;	;	:
60025	4870	28	or	or	CC
60025	4870	29	with	with	IN
60025	4870	30	sugar	sugar	NN
60025	4870	31	and	and	CC
60025	4870	32	wine	wine	NN
60025	4870	33	.	.	.
60025	4871	1	Send	send	VB
60025	4871	2	them	-PRON-	PRP
60025	4871	3	round	round	RB
60025	4871	4	whole	whole	RB
60025	4871	5	,	,	,
60025	4871	6	for	for	IN
60025	4871	7	they	-PRON-	PRP
60025	4871	8	will	will	MD
60025	4871	9	fall	fall	VB
60025	4871	10	almost	almost	RB
60025	4871	11	as	as	RB
60025	4871	12	soon	soon	RB
60025	4871	13	as	as	IN
60025	4871	14	cut	cut	NN
60025	4871	15	.	.	.
60025	4872	1	A	a	DT
60025	4872	2	BOILED	BOILED	NNP
60025	4872	3	BREAD	BREAD	NNP
60025	4872	4	PUDDING.--Boil	PUDDING.--Boil	VBZ
60025	4872	5	a	a	DT
60025	4872	6	quart	quart	NN
60025	4872	7	of	of	IN
60025	4872	8	rich	rich	JJ
60025	4872	9	milk	milk	NN
60025	4872	10	.	.	.
60025	4873	1	While	while	IN
60025	4873	2	it	-PRON-	PRP
60025	4873	3	is	be	VBZ
60025	4873	4	boiling	boil	VBG
60025	4873	5	,	,	,
60025	4873	6	take	take	VB
60025	4873	7	a	a	DT
60025	4873	8	small	small	JJ
60025	4873	9	loaf	loaf	NNS
60025	4873	10	of	of	IN
60025	4873	11	baker	baker	NNP
60025	4873	12	's	's	POS
60025	4873	13	bread	bread	NN
60025	4873	14	,	,	,
60025	4873	15	such	such	JJ
60025	4873	16	as	as	IN
60025	4873	17	is	be	VBZ
60025	4873	18	sold	sell	VBN
60025	4873	19	for	for	IN
60025	4873	20	five	five	CD
60025	4873	21	or	or	CC
60025	4873	22	six	six	CD
60025	4873	23	cents	cent	NNS
60025	4873	24	.	.	.
60025	4874	1	It	-PRON-	PRP
60025	4874	2	may	may	MD
60025	4874	3	be	be	VB
60025	4874	4	either	either	CC
60025	4874	5	fresh	fresh	JJ
60025	4874	6	or	or	CC
60025	4874	7	stale	stale	JJ
60025	4874	8	.	.	.
60025	4875	1	Pare	pare	VB
60025	4875	2	off	off	IN
60025	4875	3	all	all	PDT
60025	4875	4	the	the	DT
60025	4875	5	crust	crust	NN
60025	4875	6	,	,	,
60025	4875	7	and	and	CC
60025	4875	8	cut	cut	VBD
60025	4875	9	up	up	RP
60025	4875	10	the	the	DT
60025	4875	11	crumb	crumb	NN
60025	4875	12	into	into	IN
60025	4875	13	very	very	RB
60025	4875	14	small	small	JJ
60025	4875	15	pieces	piece	NNS
60025	4875	16	.	.	.
60025	4876	1	You	-PRON-	PRP
60025	4876	2	should	should	MD
60025	4876	3	have	have	VB
60025	4876	4	baker	baker	NNP
60025	4876	5	's	's	POS
60025	4876	6	bread	bread	NN
60025	4876	7	if	if	IN
60025	4876	8	you	-PRON-	PRP
60025	4876	9	can	can	MD
60025	4876	10	procure	procure	VB
60025	4876	11	it	-PRON-	PRP
60025	4876	12	,	,	,
60025	4876	13	as	as	IN
60025	4876	14	home	home	NN
60025	4876	15	-	-	HYPH
60025	4876	16	made	make	VBN
60025	4876	17	bread	bread	NN
60025	4876	18	may	may	MD
60025	4876	19	not	not	RB
60025	4876	20	make	make	VB
60025	4876	21	the	the	DT
60025	4876	22	pudding	pudding	NN
60025	4876	23	light	light	NN
60025	4876	24	enough	enough	RB
60025	4876	25	.	.	.
60025	4877	1	Put	put	VB
60025	4877	2	the	the	DT
60025	4877	3	bread	bread	NN
60025	4877	4	into	into	IN
60025	4877	5	a	a	DT
60025	4877	6	pan	pan	NN
60025	4877	7	;	;	:
60025	4877	8	and	and	CC
60025	4877	9	when	when	WRB
60025	4877	10	the	the	DT
60025	4877	11	milk	milk	NN
60025	4877	12	boils	boil	VBZ
60025	4877	13	,	,	,
60025	4877	14	pour	pour	VB
60025	4877	15	it	-PRON-	PRP
60025	4877	16	scalding	scald	VBG
60025	4877	17	hot	hot	JJ
60025	4877	18	over	over	IN
60025	4877	19	the	the	DT
60025	4877	20	bread	bread	NN
60025	4877	21	.	.	.
60025	4878	1	Cover	cover	VB
60025	4878	2	the	the	DT
60025	4878	3	pan	pan	NN
60025	4878	4	closely	closely	RB
60025	4878	5	,	,	,
60025	4878	6	and	and	CC
60025	4878	7	let	let	VB
60025	4878	8	it	-PRON-	PRP
60025	4878	9	steep	steep	VB
60025	4878	10	in	in	IN
60025	4878	11	the	the	DT
60025	4878	12	hot	hot	JJ
60025	4878	13	steam	steam	NN
60025	4878	14	for	for	IN
60025	4878	15	about	about	RB
60025	4878	16	three	three	CD
60025	4878	17	quarters	quarter	NNS
60025	4878	18	of	of	IN
60025	4878	19	an	an	DT
60025	4878	20	hour	hour	NN
60025	4878	21	.	.	.
60025	4879	1	Then	then	RB
60025	4879	2	remove	remove	VB
60025	4879	3	the	the	DT
60025	4879	4	cover	cover	NN
60025	4879	5	,	,	,
60025	4879	6	and	and	CC
60025	4879	7	allow	allow	VB
60025	4879	8	the	the	DT
60025	4879	9	bread	bread	NN
60025	4879	10	and	and	CC
60025	4879	11	milk	milk	NN
60025	4879	12	to	to	TO
60025	4879	13	cool	cool	JJ
60025	4879	14	.	.	.
60025	4880	1	In	in	IN
60025	4880	2	the	the	DT
60025	4880	3	mean	mean	JJ
60025	4880	4	time	time	NN
60025	4880	5	,	,	,
60025	4880	6	beat	beat	VBD
60025	4880	7	four	four	CD
60025	4880	8	eggs	egg	NNS
60025	4880	9	till	till	IN
60025	4880	10	they	-PRON-	PRP
60025	4880	11	are	be	VBP
60025	4880	12	thick	thick	JJ
60025	4880	13	and	and	CC
60025	4880	14	smooth	smooth	JJ
60025	4880	15	.	.	.
60025	4881	1	Then	then	RB
60025	4881	2	beat	beat	VB
60025	4881	3	into	into	IN
60025	4881	4	them	-PRON-	PRP
60025	4881	5	a	a	DT
60025	4881	6	table	table	NN
60025	4881	7	-	-	HYPH
60025	4881	8	spoonful	spoonful	JJ
60025	4881	9	and	and	CC
60025	4881	10	a	a	DT
60025	4881	11	half	half	NN
60025	4881	12	of	of	IN
60025	4881	13	fine	fine	JJ
60025	4881	14	wheat	wheat	NN
60025	4881	15	flour	flour	NN
60025	4881	16	.	.	.
60025	4882	1	Next	next	RB
60025	4882	2	beat	beat	VB
60025	4882	3	the	the	DT
60025	4882	4	egg	egg	NN
60025	4882	5	and	and	CC
60025	4882	6	flour	flour	NN
60025	4882	7	into	into	IN
60025	4882	8	the	the	DT
60025	4882	9	bread	bread	NN
60025	4882	10	and	and	CC
60025	4882	11	milk	milk	NN
60025	4882	12	,	,	,
60025	4882	13	and	and	CC
60025	4882	14	continue	continue	VB
60025	4882	15	to	to	TO
60025	4882	16	beat	beat	VB
60025	4882	17	hard	hard	RB
60025	4882	18	till	till	IN
60025	4882	19	the	the	DT
60025	4882	20	mixture	mixture	NN
60025	4882	21	is	be	VBZ
60025	4882	22	as	as	RB
60025	4882	23	light	light	JJ
60025	4882	24	as	as	IN
60025	4882	25	possible	possible	JJ
60025	4882	26	;	;	:
60025	4882	27	for	for	IN
60025	4882	28	on	on	IN
60025	4882	29	this	this	DT
60025	4882	30	the	the	DT
60025	4882	31	success	success	NN
60025	4882	32	of	of	IN
60025	4882	33	the	the	DT
60025	4882	34	pudding	pudding	NN
60025	4882	35	chiefly	chiefly	RB
60025	4882	36	depends	depend	VBZ
60025	4882	37	.	.	.
60025	4883	1	Have	have	VBP
60025	4883	2	ready	ready	JJ
60025	4883	3	over	over	IN
60025	4883	4	the	the	DT
60025	4883	5	fire	fire	NN
60025	4883	6	a	a	DT
60025	4883	7	pot	pot	NN
60025	4883	8	of	of	IN
60025	4883	9	boiling	boiling	NN
60025	4883	10	water	water	NN
60025	4883	11	.	.	.
60025	4884	1	Dip	dip	VB
60025	4884	2	your	-PRON-	PRP$
60025	4884	3	pudding	pudding	JJ
60025	4884	4	-	-	HYPH
60025	4884	5	cloth	cloth	NN
60025	4884	6	into	into	IN
60025	4884	7	it	-PRON-	PRP
60025	4884	8	,	,	,
60025	4884	9	and	and	CC
60025	4884	10	shake	shake	VB
60025	4884	11	it	-PRON-	PRP
60025	4884	12	out	out	RP
60025	4884	13	.	.	.
60025	4885	1	Spread	spread	VB
60025	4885	2	out	out	RP
60025	4885	3	the	the	DT
60025	4885	4	cloth	cloth	NN
60025	4885	5	in	in	IN
60025	4885	6	a	a	DT
60025	4885	7	deep	deep	JJ
60025	4885	8	dish	dish	NN
60025	4885	9	or	or	CC
60025	4885	10	pan	pan	NN
60025	4885	11	,	,	,
60025	4885	12	and	and	CC
60025	4885	13	dredge	dredge	VB
60025	4885	14	it	-PRON-	PRP
60025	4885	15	well	well	RB
60025	4885	16	with	with	IN
60025	4885	17	flour	flour	NN
60025	4885	18	.	.	.
60025	4886	1	Pour	pour	VB
60025	4886	2	in	in	IN
60025	4886	3	the	the	DT
60025	4886	4	mixture	mixture	NN
60025	4886	5	,	,	,
60025	4886	6	and	and	CC
60025	4886	7	tie	tie	VB
60025	4886	8	up	up	RP
60025	4886	9	the	the	DT
60025	4886	10	cloth	cloth	NN
60025	4886	11	,	,	,
60025	4886	12	leaving	leave	VBG
60025	4886	13	room	room	NN
60025	4886	14	for	for	IN
60025	4886	15	it	-PRON-	PRP
60025	4886	16	to	to	TO
60025	4886	17	swell	swell	VB
60025	4886	18	.	.	.
60025	4887	1	Tie	tie	VB
60025	4887	2	the	the	DT
60025	4887	3	string	string	NN
60025	4887	4	firmly	firmly	RB
60025	4887	5	and	and	CC
60025	4887	6	plaster	plaster	VB
60025	4887	7	up	up	RP
60025	4887	8	the	the	DT
60025	4887	9	opening	opening	NN
60025	4887	10	(	(	-LRB-
60025	4887	11	if	if	IN
60025	4887	12	there	there	EX
60025	4887	13	is	be	VBZ
60025	4887	14	any	any	DT
60025	4887	15	)	)	-RRB-
60025	4887	16	with	with	IN
60025	4887	17	flour	flour	NN
60025	4887	18	moistened	moisten	VBN
60025	4887	19	with	with	IN
60025	4887	20	water	water	NN
60025	4887	21	.	.	.
60025	4888	1	If	if	IN
60025	4888	2	any	any	DT
60025	4888	3	water	water	NN
60025	4888	4	gets	get	VBZ
60025	4888	5	into	into	IN
60025	4888	6	it	-PRON-	PRP
60025	4888	7	the	the	DT
60025	4888	8	pudding	pudding	NN
60025	4888	9	will	will	MD
60025	4888	10	be	be	VB
60025	4888	11	spoiled	spoil	VBN
60025	4888	12	.	.	.
60025	4889	1	See	see	VB
60025	4889	2	that	that	IN
60025	4889	3	the	the	DT
60025	4889	4	water	water	NN
60025	4889	5	boils	boil	VBZ
60025	4889	6	when	when	WRB
60025	4889	7	you	-PRON-	PRP
60025	4889	8	put	put	VBP
60025	4889	9	in	in	IN
60025	4889	10	the	the	DT
60025	4889	11	pudding	pudding	NN
60025	4889	12	,	,	,
60025	4889	13	and	and	CC
60025	4889	14	keep	keep	VB
60025	4889	15	it	-PRON-	PRP
60025	4889	16	boiling	boil	VBG
60025	4889	17	hard	hard	RB
60025	4889	18	.	.	.
60025	4890	1	If	if	IN
60025	4890	2	the	the	DT
60025	4890	3	pot	pot	NN
60025	4890	4	wants	want	VBZ
60025	4890	5	replenishing	replenishing	NN
60025	4890	6	,	,	,
60025	4890	7	do	do	VB
60025	4890	8	it	-PRON-	PRP
60025	4890	9	with	with	IN
60025	4890	10	boiling	boil	VBG
60025	4890	11	water	water	NN
60025	4890	12	from	from	IN
60025	4890	13	a	a	DT
60025	4890	14	kettle	kettle	NN
60025	4890	15	.	.	.
60025	4891	1	Should	Should	MD
60025	4891	2	you	-PRON-	PRP
60025	4891	3	put	put	VB
60025	4891	4	in	in	RP
60025	4891	5	cold	cold	JJ
60025	4891	6	water	water	NN
60025	4891	7	to	to	TO
60025	4891	8	supply	supply	VB
60025	4891	9	the	the	DT
60025	4891	10	place	place	NN
60025	4891	11	of	of	IN
60025	4891	12	that	that	DT
60025	4891	13	which	which	WDT
60025	4891	14	has	have	VBZ
60025	4891	15	boiled	boil	VBN
60025	4891	16	away	away	RB
60025	4891	17	,	,	,
60025	4891	18	the	the	DT
60025	4891	19	pudding	pudding	NN
60025	4891	20	will	will	MD
60025	4891	21	chill	chill	VB
60025	4891	22	,	,	,
60025	4891	23	and	and	CC
60025	4891	24	become	become	VB
60025	4891	25	hard	hard	JJ
60025	4891	26	and	and	CC
60025	4891	27	heavy	heavy	JJ
60025	4891	28	.	.	.
60025	4892	1	Boil	boil	VB
60025	4892	2	it	-PRON-	PRP
60025	4892	3	an	an	DT
60025	4892	4	hour	hour	NN
60025	4892	5	and	and	CC
60025	4892	6	a	a	DT
60025	4892	7	half	half	NN
60025	4892	8	.	.	.
60025	4893	1	Turn	turn	VB
60025	4893	2	it	-PRON-	PRP
60025	4893	3	out	out	IN
60025	4893	4	of	of	IN
60025	4893	5	the	the	DT
60025	4893	6	bag	bag	NN
60025	4893	7	the	the	DT
60025	4893	8	minute	minute	NN
60025	4893	9	before	before	IN
60025	4893	10	you	-PRON-	PRP
60025	4893	11	send	send	VBP
60025	4893	12	it	-PRON-	PRP
60025	4893	13	to	to	IN
60025	4893	14	table	table	NN
60025	4893	15	.	.	.
60025	4894	1	Eat	eat	VB
60025	4894	2	it	-PRON-	PRP
60025	4894	3	with	with	IN
60025	4894	4	wine	wine	NN
60025	4894	5	sauce	sauce	NN
60025	4894	6	,	,	,
60025	4894	7	or	or	CC
60025	4894	8	with	with	IN
60025	4894	9	sugar	sugar	NN
60025	4894	10	and	and	CC
60025	4894	11	butter	butter	NN
60025	4894	12	,	,	,
60025	4894	13	or	or	CC
60025	4894	14	molasses	molasse	NNS
60025	4894	15	.	.	.
60025	4895	1	It	-PRON-	PRP
60025	4895	2	will	will	MD
60025	4895	3	be	be	VB
60025	4895	4	much	much	RB
60025	4895	5	improved	improve	VBN
60025	4895	6	by	by	IN
60025	4895	7	adding	add	VBG
60025	4895	8	to	to	IN
60025	4895	9	the	the	DT
60025	4895	10	mixture	mixture	NN
60025	4895	11	half	half	PDT
60025	4895	12	a	a	DT
60025	4895	13	pound	pound	NN
60025	4895	14	of	of	IN
60025	4895	15	whole	whole	JJ
60025	4895	16	raisins	raisin	NNS
60025	4895	17	,	,	,
60025	4895	18	well	well	RB
60025	4895	19	floured	flour	VBD
60025	4895	20	to	to	TO
60025	4895	21	prevent	prevent	VB
60025	4895	22	their	-PRON-	PRP$
60025	4895	23	sinking	sinking	NN
60025	4895	24	.	.	.
60025	4896	1	Sultana	sultana	NN
60025	4896	2	raisins	raisin	NNS
60025	4896	3	are	be	VBP
60025	4896	4	best	good	JJS
60025	4896	5	,	,	,
60025	4896	6	as	as	IN
60025	4896	7	they	-PRON-	PRP
60025	4896	8	have	have	VBP
60025	4896	9	no	no	DT
60025	4896	10	seeds	seed	NNS
60025	4896	11	.	.	.
60025	4897	1	If	if	IN
60025	4897	2	these	these	DT
60025	4897	3	directions	direction	NNS
60025	4897	4	are	be	VBP
60025	4897	5	exactly	exactly	RB
60025	4897	6	followed	follow	VBN
60025	4897	7	,	,	,
60025	4897	8	this	this	DT
60025	4897	9	will	will	MD
60025	4897	10	be	be	VB
60025	4897	11	found	find	VBN
60025	4897	12	a	a	DT
60025	4897	13	remarkably	remarkably	RB
60025	4897	14	good	good	JJ
60025	4897	15	and	and	CC
60025	4897	16	wholesome	wholesome	JJ
60025	4897	17	plain	plain	JJ
60025	4897	18	pudding	pudding	NN
60025	4897	19	.	.	.
60025	4898	1	For	for	IN
60025	4898	2	all	all	DT
60025	4898	3	boiled	boil	VBN
60025	4898	4	puddings	pudding	NNS
60025	4898	5	,	,	,
60025	4898	6	a	a	DT
60025	4898	7	square	square	JJ
60025	4898	8	pudding	pudding	JJ
60025	4898	9	-	-	HYPH
60025	4898	10	cloth	cloth	NN
60025	4898	11	which	which	WDT
60025	4898	12	can	can	MD
60025	4898	13	be	be	VB
60025	4898	14	opened	open	VBN
60025	4898	15	out	out	RP
60025	4898	16	,	,	,
60025	4898	17	is	be	VBZ
60025	4898	18	much	much	RB
60025	4898	19	better	well	JJR
60025	4898	20	than	than	IN
60025	4898	21	a	a	DT
60025	4898	22	bag	bag	NN
60025	4898	23	.	.	.
60025	4899	1	It	-PRON-	PRP
60025	4899	2	should	should	MD
60025	4899	3	be	be	VB
60025	4899	4	very	very	RB
60025	4899	5	thick	thick	JJ
60025	4899	6	.	.	.
60025	4900	1	A	a	DT
60025	4900	2	BAKED	BAKED	NNP
60025	4900	3	BREAD	BREAD	NNP
60025	4900	4	PUDDING.--Take	PUDDING.--Take	VBZ
60025	4900	5	a	a	DT
60025	4900	6	stale	stale	JJ
60025	4900	7	five	five	CD
60025	4900	8	cent	cent	NN
60025	4900	9	loaf	loaf	NN
60025	4900	10	of	of	IN
60025	4900	11	bread	bread	NN
60025	4900	12	;	;	:
60025	4900	13	cut	cut	VBD
60025	4900	14	off	off	RP
60025	4900	15	all	all	PDT
60025	4900	16	the	the	DT
60025	4900	17	crust	crust	NN
60025	4900	18	,	,	,
60025	4900	19	and	and	CC
60025	4900	20	grate	grate	VB
60025	4900	21	or	or	CC
60025	4900	22	rub	rub	VB
60025	4900	23	the	the	DT
60025	4900	24	crumb	crumb	JJ
60025	4900	25	as	as	RB
60025	4900	26	fine	fine	RB
60025	4900	27	as	as	IN
60025	4900	28	possible	possible	JJ
60025	4900	29	.	.	.
60025	4901	1	Boil	boil	VB
60025	4901	2	a	a	DT
60025	4901	3	quart	quart	NN
60025	4901	4	of	of	IN
60025	4901	5	rich	rich	JJ
60025	4901	6	milk	milk	NN
60025	4901	7	,	,	,
60025	4901	8	and	and	CC
60025	4901	9	pour	pour	VB
60025	4901	10	it	-PRON-	PRP
60025	4901	11	hot	hot	JJ
60025	4901	12	over	over	IN
60025	4901	13	the	the	DT
60025	4901	14	bread	bread	NN
60025	4901	15	;	;	:
60025	4901	16	then	then	RB
60025	4901	17	stir	stir	VB
60025	4901	18	in	in	IN
60025	4901	19	a	a	DT
60025	4901	20	quarter	quarter	NN
60025	4901	21	of	of	IN
60025	4901	22	a	a	DT
60025	4901	23	pound	pound	NN
60025	4901	24	of	of	IN
60025	4901	25	butter	butter	NN
60025	4901	26	,	,	,
60025	4901	27	and	and	CC
60025	4901	28	the	the	DT
60025	4901	29	same	same	JJ
60025	4901	30	quantity	quantity	NN
60025	4901	31	of	of	IN
60025	4901	32	sugar	sugar	NN
60025	4901	33	,	,	,
60025	4901	34	a	a	DT
60025	4901	35	glass	glass	NN
60025	4901	36	of	of	IN
60025	4901	37	wine	wine	NN
60025	4901	38	and	and	CC
60025	4901	39	brandy	brandy	NN
60025	4901	40	mixed	mix	VBN
60025	4901	41	,	,	,
60025	4901	42	or	or	CC
60025	4901	43	a	a	DT
60025	4901	44	glass	glass	NN
60025	4901	45	of	of	IN
60025	4901	46	rose	rose	NN
60025	4901	47	water	water	NN
60025	4901	48	.	.	.
60025	4902	1	Or	or	CC
60025	4902	2	you	-PRON-	PRP
60025	4902	3	may	may	MD
60025	4902	4	omit	omit	VB
60025	4902	5	the	the	DT
60025	4902	6	liquor	liquor	NN
60025	4902	7	and	and	CC
60025	4902	8	substitute	substitute	VB
60025	4902	9	the	the	DT
60025	4902	10	grated	grate	VBN
60025	4902	11	peel	peel	NN
60025	4902	12	of	of	IN
60025	4902	13	a	a	DT
60025	4902	14	large	large	JJ
60025	4902	15	lemon	lemon	NN
60025	4902	16	.	.	.
60025	4903	1	Add	add	VB
60025	4903	2	a	a	DT
60025	4903	3	table	table	NN
60025	4903	4	-	-	HYPH
60025	4903	5	spoonful	spoonful	JJ
60025	4903	6	of	of	IN
60025	4903	7	mixed	mixed	JJ
60025	4903	8	cinnamon	cinnamon	NN
60025	4903	9	and	and	CC
60025	4903	10	nutmeg	nutmeg	NNP
60025	4903	11	powdered	powder	VBD
60025	4903	12	.	.	.
60025	4904	1	Stir	stir	VB
60025	4904	2	the	the	DT
60025	4904	3	whole	whole	JJ
60025	4904	4	very	very	RB
60025	4904	5	well	well	RB
60025	4904	6	,	,	,
60025	4904	7	cover	cover	VB
60025	4904	8	it	-PRON-	PRP
60025	4904	9	,	,	,
60025	4904	10	and	and	CC
60025	4904	11	set	set	VBD
60025	4904	12	it	-PRON-	PRP
60025	4904	13	away	away	RB
60025	4904	14	for	for	IN
60025	4904	15	half	half	PDT
60025	4904	16	an	an	DT
60025	4904	17	hour	hour	NN
60025	4904	18	.	.	.
60025	4905	1	Then	then	RB
60025	4905	2	let	let	VB
60025	4905	3	it	-PRON-	PRP
60025	4905	4	cool	cool	VB
60025	4905	5	.	.	.
60025	4906	1	Beat	beat	VB
60025	4906	2	seven	seven	CD
60025	4906	3	or	or	CC
60025	4906	4	eight	eight	CD
60025	4906	5	eggs	egg	NNS
60025	4906	6	very	very	RB
60025	4906	7	light	light	JJ
60025	4906	8	,	,	,
60025	4906	9	and	and	CC
60025	4906	10	stir	stir	VB
60025	4906	11	them	-PRON-	PRP
60025	4906	12	gradually	gradually	RB
60025	4906	13	into	into	IN
60025	4906	14	the	the	DT
60025	4906	15	mixture	mixture	NN
60025	4906	16	after	after	IN
60025	4906	17	it	-PRON-	PRP
60025	4906	18	is	be	VBZ
60025	4906	19	cold	cold	JJ
60025	4906	20	.	.	.
60025	4907	1	Then	then	RB
60025	4907	2	butter	butter	VB
60025	4907	3	a	a	DT
60025	4907	4	deep	deep	JJ
60025	4907	5	dish	dish	NN
60025	4907	6	,	,	,
60025	4907	7	and	and	CC
60025	4907	8	bake	bake	VB
60025	4907	9	the	the	DT
60025	4907	10	pudding	pudding	NN
60025	4907	11	an	an	DT
60025	4907	12	hour	hour	NN
60025	4907	13	.	.	.
60025	4908	1	Send	send	VB
60025	4908	2	it	-PRON-	PRP
60025	4908	3	to	to	TO
60025	4908	4	table	table	NN
60025	4908	5	cool	cool	JJ
60025	4908	6	.	.	.
60025	4909	1	A	a	DT
60025	4909	2	BREAD	bread	NN
60025	4909	3	AND	and	CC
60025	4909	4	BUTTER	butter	NN
60025	4909	5	PUDDING.--Cut	PUDDING.--Cut	''
60025	4909	6	some	some	DT
60025	4909	7	slices	slice	NNS
60025	4909	8	of	of	IN
60025	4909	9	bread	bread	NN
60025	4909	10	and	and	CC
60025	4909	11	butter	butter	NN
60025	4909	12	moderately	moderately	RB
60025	4909	13	thick	thick	JJ
60025	4909	14	,	,	,
60025	4909	15	omitting	omit	VBG
60025	4909	16	the	the	DT
60025	4909	17	crust	crust	NN
60025	4909	18	;	;	,
60025	4909	19	stale	stale	JJ
60025	4909	20	bread	bread	NN
60025	4909	21	is	be	VBZ
60025	4909	22	best	good	JJS
60025	4909	23	.	.	.
60025	4910	1	Butter	butter	VB
60025	4910	2	a	a	DT
60025	4910	3	deep	deep	JJ
60025	4910	4	dish	dish	NN
60025	4910	5	,	,	,
60025	4910	6	and	and	CC
60025	4910	7	cover	cover	VB
60025	4910	8	the	the	DT
60025	4910	9	bottom	bottom	NN
60025	4910	10	with	with	IN
60025	4910	11	slices	slice	NNS
60025	4910	12	of	of	IN
60025	4910	13	the	the	DT
60025	4910	14	buttered	butter	VBN
60025	4910	15	bread	bread	NN
60025	4910	16	.	.	.
60025	4911	1	Have	have	VBP
60025	4911	2	ready	ready	JJ
60025	4911	3	a	a	DT
60025	4911	4	pound	pound	NN
60025	4911	5	of	of	IN
60025	4911	6	currants	currant	NNS
60025	4911	7	,	,	,
60025	4911	8	picked	pick	VBD
60025	4911	9	,	,	,
60025	4911	10	washed	wash	VBD
60025	4911	11	and	and	CC
60025	4911	12	dried	dry	VBD
60025	4911	13	.	.	.
60025	4912	1	Spread	spread	VB
60025	4912	2	one	one	CD
60025	4912	3	third	third	NN
60025	4912	4	of	of	IN
60025	4912	5	them	-PRON-	PRP
60025	4912	6	thickly	thickly	RB
60025	4912	7	over	over	IN
60025	4912	8	the	the	DT
60025	4912	9	bread	bread	NN
60025	4912	10	and	and	CC
60025	4912	11	butter	butter	NN
60025	4912	12	,	,	,
60025	4912	13	and	and	CC
60025	4912	14	strew	strew	VBD
60025	4912	15	on	on	IN
60025	4912	16	some	some	DT
60025	4912	17	brown	brown	JJ
60025	4912	18	sugar	sugar	NN
60025	4912	19	.	.	.
60025	4913	1	Then	then	RB
60025	4913	2	put	put	VB
60025	4913	3	another	another	DT
60025	4913	4	layer	layer	NN
60025	4913	5	of	of	IN
60025	4913	6	bread	bread	NN
60025	4913	7	and	and	CC
60025	4913	8	butter	butter	NN
60025	4913	9	,	,	,
60025	4913	10	and	and	CC
60025	4913	11	cover	cover	VB
60025	4913	12	it	-PRON-	PRP
60025	4913	13	also	also	RB
60025	4913	14	with	with	IN
60025	4913	15	currants	currant	NNS
60025	4913	16	and	and	CC
60025	4913	17	sugar	sugar	NN
60025	4913	18	.	.	.
60025	4914	1	Finish	finish	VB
60025	4914	2	with	with	IN
60025	4914	3	a	a	DT
60025	4914	4	third	third	JJ
60025	4914	5	layer	layer	NN
60025	4914	6	of	of	IN
60025	4914	7	each	each	DT
60025	4914	8	,	,	,
60025	4914	9	and	and	CC
60025	4914	10	pour	pour	VB
60025	4914	11	over	over	IN
60025	4914	12	the	the	DT
60025	4914	13	whole	whole	JJ
60025	4914	14	four	four	CD
60025	4914	15	eggs	egg	NNS
60025	4914	16	,	,	,
60025	4914	17	beaten	beat	VBN
60025	4914	18	very	very	RB
60025	4914	19	light	light	JJ
60025	4914	20	and	and	CC
60025	4914	21	mixed	mixed	JJ
60025	4914	22	with	with	IN
60025	4914	23	a	a	DT
60025	4914	24	pint	pint	NN
60025	4914	25	of	of	IN
60025	4914	26	milk	milk	NN
60025	4914	27	,	,	,
60025	4914	28	and	and	CC
60025	4914	29	a	a	DT
60025	4914	30	wine	wine	NN
60025	4914	31	glass	glass	NN
60025	4914	32	of	of	IN
60025	4914	33	rose	rose	NN
60025	4914	34	water	water	NN
60025	4914	35	.	.	.
60025	4915	1	Bake	bake	VB
60025	4915	2	the	the	DT
60025	4915	3	pudding	pudding	NN
60025	4915	4	an	an	DT
60025	4915	5	hour	hour	NN
60025	4915	6	,	,	,
60025	4915	7	and	and	CC
60025	4915	8	grate	grate	VB
60025	4915	9	nutmeg	nutmeg	NN
60025	4915	10	over	over	IN
60025	4915	11	it	-PRON-	PRP
60025	4915	12	when	when	WRB
60025	4915	13	done	do	VBN
60025	4915	14	.	.	.
60025	4916	1	Eat	eat	VB
60025	4916	2	it	-PRON-	PRP
60025	4916	3	warm	warm	JJ
60025	4916	4	,	,	,
60025	4916	5	but	but	CC
60025	4916	6	not	not	RB
60025	4916	7	hot	hot	JJ
60025	4916	8	.	.	.
60025	4917	1	You	-PRON-	PRP
60025	4917	2	may	may	MD
60025	4917	3	substitute	substitute	VB
60025	4917	4	for	for	IN
60025	4917	5	the	the	DT
60025	4917	6	currants	currant	NNS
60025	4917	7	,	,	,
60025	4917	8	raisins	raisin	NNS
60025	4917	9	seeded	seeded	JJ
60025	4917	10	,	,	,
60025	4917	11	and	and	CC
60025	4917	12	cut	cut	VBN
60025	4917	13	in	in	IN
60025	4917	14	half	half	NN
60025	4917	15	.	.	.
60025	4918	1	This	this	DT
60025	4918	2	pudding	pudding	NN
60025	4918	3	may	may	MD
60025	4918	4	be	be	VB
60025	4918	5	made	make	VBN
60025	4918	6	also	also	RB
60025	4918	7	with	with	IN
60025	4918	8	layers	layer	NNS
60025	4918	9	of	of	IN
60025	4918	10	stewed	stew	VBN
60025	4918	11	gooseberries	gooseberry	NNS
60025	4918	12	instead	instead	RB
60025	4918	13	of	of	IN
60025	4918	14	the	the	DT
60025	4918	15	currants	currant	NNS
60025	4918	16	,	,	,
60025	4918	17	or	or	CC
60025	4918	18	with	with	IN
60025	4918	19	pippin	pippin	JJ
60025	4918	20	apples	apple	NNS
60025	4918	21	,	,	,
60025	4918	22	pared	pare	VBD
60025	4918	23	,	,	,
60025	4918	24	cored	core	VBD
60025	4918	25	and	and	CC
60025	4918	26	minced	mince	VBN
60025	4918	27	fine	fine	JJ
60025	4918	28	.	.	.
60025	4919	1	A	a	DT
60025	4919	2	SUET	suet	JJ
60025	4919	3	PUDDING.--Mince	pudding.--mince	NN
60025	4919	4	very	very	RB
60025	4919	5	finely	finely	RB
60025	4919	6	as	as	IN
60025	4919	7	much	much	JJ
60025	4919	8	beef	beef	NN
60025	4919	9	suet	suet	NN
60025	4919	10	as	as	IN
60025	4919	11	will	will	MD
60025	4919	12	make	make	VB
60025	4919	13	two	two	CD
60025	4919	14	large	large	JJ
60025	4919	15	table	table	NN
60025	4919	16	-	-	HYPH
60025	4919	17	spoonfuls	spoonful	NNS
60025	4919	18	.	.	.
60025	4920	1	Grate	grate	VB
60025	4920	2	two	two	CD
60025	4920	3	handfuls	handful	NNS
60025	4920	4	of	of	IN
60025	4920	5	bread	bread	NN
60025	4920	6	-	-	HYPH
60025	4920	7	crumbs	crumb	NNS
60025	4920	8	;	;	:
60025	4920	9	boil	boil	VB
60025	4920	10	a	a	DT
60025	4920	11	quart	quart	NN
60025	4920	12	of	of	IN
60025	4920	13	milk	milk	NN
60025	4920	14	and	and	CC
60025	4920	15	pour	pour	VB
60025	4920	16	it	-PRON-	PRP
60025	4920	17	hot	hot	JJ
60025	4920	18	on	on	IN
60025	4920	19	the	the	DT
60025	4920	20	bread	bread	NN
60025	4920	21	.	.	.
60025	4921	1	Cover	cover	VB
60025	4921	2	it	-PRON-	PRP
60025	4921	3	,	,	,
60025	4921	4	and	and	CC
60025	4921	5	set	set	VBD
60025	4921	6	it	-PRON-	PRP
60025	4921	7	aside	aside	RB
60025	4921	8	to	to	TO
60025	4921	9	steep	steep	VB
60025	4921	10	for	for	IN
60025	4921	11	half	half	PDT
60025	4921	12	an	an	DT
60025	4921	13	hour	hour	NN
60025	4921	14	;	;	:
60025	4921	15	then	then	RB
60025	4921	16	put	put	VB
60025	4921	17	it	-PRON-	PRP
60025	4921	18	to	to	TO
60025	4921	19	cool	cool	VB
60025	4921	20	.	.	.
60025	4922	1	Beat	beat	VB
60025	4922	2	eight	eight	CD
60025	4922	3	eggs	egg	NNS
60025	4922	4	very	very	RB
60025	4922	5	light	light	JJ
60025	4922	6	;	;	:
60025	4922	7	stir	stir	VB
60025	4922	8	the	the	DT
60025	4922	9	suet	suet	NN
60025	4922	10	,	,	,
60025	4922	11	and	and	CC
60025	4922	12	six	six	CD
60025	4922	13	table	table	NN
60025	4922	14	-	-	HYPH
60025	4922	15	spoonfuls	spoonful	NNS
60025	4922	16	of	of	IN
60025	4922	17	flour	flour	NN
60025	4922	18	alternately	alternately	RB
60025	4922	19	into	into	IN
60025	4922	20	the	the	DT
60025	4922	21	bread	bread	NN
60025	4922	22	and	and	CC
60025	4922	23	milk	milk	NN
60025	4922	24	,	,	,
60025	4922	25	and	and	CC
60025	4922	26	add	add	VB
60025	4922	27	,	,	,
60025	4922	28	by	by	IN
60025	4922	29	degrees	degree	NNS
60025	4922	30	,	,	,
60025	4922	31	the	the	DT
60025	4922	32	eggs	egg	NNS
60025	4922	33	.	.	.
60025	4923	1	Lastly	lastly	RB
60025	4923	2	,	,	,
60025	4923	3	stir	stir	NN
60025	4923	4	in	in	IN
60025	4923	5	a	a	DT
60025	4923	6	table	table	NN
60025	4923	7	-	-	HYPH
60025	4923	8	spoonful	spoonful	JJ
60025	4923	9	of	of	IN
60025	4923	10	powdered	powdered	JJ
60025	4923	11	nutmeg	nutmeg	NNP
60025	4923	12	and	and	CC
60025	4923	13	cinnamon	cinnamon	NN
60025	4923	14	mixed	mixed	JJ
60025	4923	15	,	,	,
60025	4923	16	and	and	CC
60025	4923	17	a	a	DT
60025	4923	18	glass	glass	NN
60025	4923	19	of	of	IN
60025	4923	20	mixed	mixed	JJ
60025	4923	21	wine	wine	NN
60025	4923	22	and	and	CC
60025	4923	23	brandy	brandy	NN
60025	4923	24	.	.	.
60025	4924	1	Pour	pour	VB
60025	4924	2	it	-PRON-	PRP
60025	4924	3	into	into	IN
60025	4924	4	a	a	DT
60025	4924	5	square	square	JJ
60025	4924	6	cloth	cloth	NN
60025	4924	7	dipped	dip	VBN
60025	4924	8	in	in	IN
60025	4924	9	hot	hot	JJ
60025	4924	10	water	water	NN
60025	4924	11	,	,	,
60025	4924	12	and	and	CC
60025	4924	13	floured	flour	VBD
60025	4924	14	;	;	:
60025	4924	15	tie	tie	VB
60025	4924	16	it	-PRON-	PRP
60025	4924	17	firmly	firmly	RB
60025	4924	18	,	,	,
60025	4924	19	put	put	VB
60025	4924	20	it	-PRON-	PRP
60025	4924	21	into	into	IN
60025	4924	22	a	a	DT
60025	4924	23	pot	pot	NN
60025	4924	24	of	of	IN
60025	4924	25	boiling	boiling	NN
60025	4924	26	water	water	NN
60025	4924	27	,	,	,
60025	4924	28	and	and	CC
60025	4924	29	boil	boil	VB
60025	4924	30	it	-PRON-	PRP
60025	4924	31	two	two	CD
60025	4924	32	hours	hour	NNS
60025	4924	33	.	.	.
60025	4925	1	Do	do	VB
60025	4925	2	not	not	RB
60025	4925	3	take	take	VB
60025	4925	4	it	-PRON-	PRP
60025	4925	5	up	up	RP
60025	4925	6	till	till	IN
60025	4925	7	immediately	immediately	RB
60025	4925	8	before	before	IN
60025	4925	9	it	-PRON-	PRP
60025	4925	10	is	be	VBZ
60025	4925	11	wanted	want	VBN
60025	4925	12	,	,	,
60025	4925	13	and	and	CC
60025	4925	14	send	send	VB
60025	4925	15	it	-PRON-	PRP
60025	4925	16	to	to	TO
60025	4925	17	table	table	VB
60025	4925	18	hot	hot	JJ
60025	4925	19	.	.	.
60025	4926	1	Eat	eat	VB
60025	4926	2	it	-PRON-	PRP
60025	4926	3	with	with	IN
60025	4926	4	wine	wine	NN
60025	4926	5	sauce	sauce	NN
60025	4926	6	,	,	,
60025	4926	7	or	or	CC
60025	4926	8	with	with	IN
60025	4926	9	molasses	molasse	NNS
60025	4926	10	.	.	.
60025	4927	1	A	a	DT
60025	4927	2	CUSTARD	CUSTARD	NNP
60025	4927	3	PUDDING.--Take	pudding.--take	JJ
60025	4927	4	five	five	CD
60025	4927	5	table	table	NN
60025	4927	6	-	-	HYPH
60025	4927	7	spoonfuls	spoonful	NNS
60025	4927	8	out	out	IN
60025	4927	9	of	of	IN
60025	4927	10	a	a	DT
60025	4927	11	quart	quart	NN
60025	4927	12	of	of	IN
60025	4927	13	cream	cream	NN
60025	4927	14	or	or	CC
60025	4927	15	rich	rich	JJ
60025	4927	16	milk	milk	NN
60025	4927	17	,	,	,
60025	4927	18	and	and	CC
60025	4927	19	mix	mix	VB
60025	4927	20	them	-PRON-	PRP
60025	4927	21	with	with	IN
60025	4927	22	two	two	CD
60025	4927	23	large	large	JJ
60025	4927	24	spoonfuls	spoonful	NNS
60025	4927	25	of	of	IN
60025	4927	26	fine	fine	JJ
60025	4927	27	flour	flour	NN
60025	4927	28	.	.	.
60025	4928	1	Set	set	VB
60025	4928	2	the	the	DT
60025	4928	3	rest	rest	NN
60025	4928	4	of	of	IN
60025	4928	5	the	the	DT
60025	4928	6	milk	milk	NN
60025	4928	7	to	to	TO
60025	4928	8	boil	boil	VB
60025	4928	9	,	,	,
60025	4928	10	flavouring	flavour	VBG
60025	4928	11	it	-PRON-	PRP
60025	4928	12	with	with	IN
60025	4928	13	half	half	PDT
60025	4928	14	a	a	DT
60025	4928	15	dozen	dozen	NN
60025	4928	16	peach	peach	NN
60025	4928	17	leaves	leave	NNS
60025	4928	18	,	,	,
60025	4928	19	or	or	CC
60025	4928	20	with	with	IN
60025	4928	21	bitter	bitter	JJ
60025	4928	22	almonds	almond	NNS
60025	4928	23	broken	break	VBN
60025	4928	24	up	up	RP
60025	4928	25	.	.	.
60025	4929	1	When	when	WRB
60025	4929	2	it	-PRON-	PRP
60025	4929	3	has	have	VBZ
60025	4929	4	boiled	boil	VBN
60025	4929	5	hard	hard	RB
60025	4929	6	,	,	,
60025	4929	7	take	take	VB
60025	4929	8	it	-PRON-	PRP
60025	4929	9	off	off	RP
60025	4929	10	,	,	,
60025	4929	11	strain	strain	VB
60025	4929	12	it	-PRON-	PRP
60025	4929	13	,	,	,
60025	4929	14	and	and	CC
60025	4929	15	stir	stir	VB
60025	4929	16	it	-PRON-	PRP
60025	4929	17	in	in	IN
60025	4929	18	the	the	DT
60025	4929	19	cold	cold	JJ
60025	4929	20	milk	milk	NN
60025	4929	21	and	and	CC
60025	4929	22	flour	flour	NN
60025	4929	23	.	.	.
60025	4930	1	Set	set	VB
60025	4930	2	it	-PRON-	PRP
60025	4930	3	away	away	RB
60025	4930	4	to	to	IN
60025	4930	5	cool	cool	JJ
60025	4930	6	,	,	,
60025	4930	7	and	and	CC
60025	4930	8	beat	beat	VBD
60025	4930	9	well	well	UH
60025	4930	10	eight	eight	CD
60025	4930	11	yolks	yolk	NNS
60025	4930	12	and	and	CC
60025	4930	13	four	four	CD
60025	4930	14	whites	white	NNS
60025	4930	15	of	of	IN
60025	4930	16	eggs	egg	NNS
60025	4930	17	;	;	:
60025	4930	18	add	add	VB
60025	4930	19	them	-PRON-	PRP
60025	4930	20	to	to	IN
60025	4930	21	the	the	DT
60025	4930	22	milk	milk	NN
60025	4930	23	,	,	,
60025	4930	24	and	and	CC
60025	4930	25	stir	stir	VB
60025	4930	26	in	in	RP
60025	4930	27	,	,	,
60025	4930	28	at	at	IN
60025	4930	29	the	the	DT
60025	4930	30	last	last	JJ
60025	4930	31	,	,	,
60025	4930	32	a	a	DT
60025	4930	33	glass	glass	NN
60025	4930	34	of	of	IN
60025	4930	35	brandy	brandy	NN
60025	4930	36	or	or	CC
60025	4930	37	white	white	JJ
60025	4930	38	wine	wine	NN
60025	4930	39	,	,	,
60025	4930	40	a	a	DT
60025	4930	41	powdered	powder	VBN
60025	4930	42	nutmeg	nutmeg	NN
60025	4930	43	,	,	,
60025	4930	44	and	and	CC
60025	4930	45	a	a	DT
60025	4930	46	quarter	quarter	NN
60025	4930	47	of	of	IN
60025	4930	48	a	a	DT
60025	4930	49	pound	pound	NN
60025	4930	50	of	of	IN
60025	4930	51	sugar	sugar	NN
60025	4930	52	.	.	.
60025	4931	1	Butter	butter	VB
60025	4931	2	a	a	DT
60025	4931	3	large	large	JJ
60025	4931	4	bowl	bowl	NN
60025	4931	5	or	or	CC
60025	4931	6	mould	mould	NN
60025	4931	7	;	;	:
60025	4931	8	pour	pour	VB
60025	4931	9	in	in	IN
60025	4931	10	the	the	DT
60025	4931	11	mixture	mixture	NN
60025	4931	12	;	;	:
60025	4931	13	tie	tie	VB
60025	4931	14	a	a	DT
60025	4931	15	cloth	cloth	NN
60025	4931	16	tightly	tightly	RB
60025	4931	17	over	over	IN
60025	4931	18	it	-PRON-	PRP
60025	4931	19	;	;	:
60025	4931	20	put	put	VB
60025	4931	21	it	-PRON-	PRP
60025	4931	22	into	into	IN
60025	4931	23	a	a	DT
60025	4931	24	pot	pot	NN
60025	4931	25	of	of	IN
60025	4931	26	boiling	boiling	NN
60025	4931	27	water	water	NN
60025	4931	28	,	,	,
60025	4931	29	and	and	CC
60025	4931	30	boil	boil	VB
60025	4931	31	it	-PRON-	PRP
60025	4931	32	two	two	CD
60025	4931	33	hours	hour	NNS
60025	4931	34	,	,	,
60025	4931	35	replenishing	replenish	VBG
60025	4931	36	the	the	DT
60025	4931	37	pot	pot	NN
60025	4931	38	with	with	IN
60025	4931	39	hot	hot	JJ
60025	4931	40	water	water	NN
60025	4931	41	from	from	IN
60025	4931	42	a	a	DT
60025	4931	43	tea	tea	NN
60025	4931	44	-	-	HYPH
60025	4931	45	kettle	kettle	NN
60025	4931	46	.	.	.
60025	4932	1	When	when	WRB
60025	4932	2	the	the	DT
60025	4932	3	pudding	pudding	NN
60025	4932	4	is	be	VBZ
60025	4932	5	done	do	VBN
60025	4932	6	,	,	,
60025	4932	7	let	let	VB
60025	4932	8	it	-PRON-	PRP
60025	4932	9	get	get	VB
60025	4932	10	cool	cool	JJ
60025	4932	11	before	before	IN
60025	4932	12	you	-PRON-	PRP
60025	4932	13	turn	turn	VBP
60025	4932	14	it	-PRON-	PRP
60025	4932	15	out	out	RP
60025	4932	16	.	.	.
60025	4933	1	Eat	eat	VB
60025	4933	2	it	-PRON-	PRP
60025	4933	3	with	with	IN
60025	4933	4	butter	butter	NN
60025	4933	5	and	and	CC
60025	4933	6	sugar	sugar	NN
60025	4933	7	stirred	stir	VBN
60025	4933	8	together	together	RB
60025	4933	9	to	to	IN
60025	4933	10	a	a	DT
60025	4933	11	cream	cream	NN
60025	4933	12	,	,	,
60025	4933	13	and	and	CC
60025	4933	14	flavoured	flavour	VBN
60025	4933	15	with	with	IN
60025	4933	16	lemon	lemon	NN
60025	4933	17	juice	juice	NN
60025	4933	18	or	or	CC
60025	4933	19	orange	orange	NN
60025	4933	20	.	.	.
60025	4934	1	FLOUR	flour	NN
60025	4934	2	HASTY	HASTY	NNP
60025	4934	3	PUDDING.--Tie	PUDDING.--Tie	VBG
60025	4934	4	together	together	RB
60025	4934	5	half	half	PDT
60025	4934	6	a	a	DT
60025	4934	7	dozen	dozen	NN
60025	4934	8	peach	peach	NN
60025	4934	9	-	-	HYPH
60025	4934	10	leaves	leave	NNS
60025	4934	11	,	,	,
60025	4934	12	put	put	VBD
60025	4934	13	them	-PRON-	PRP
60025	4934	14	into	into	IN
60025	4934	15	a	a	DT
60025	4934	16	quart	quart	NN
60025	4934	17	of	of	IN
60025	4934	18	milk	milk	NN
60025	4934	19	,	,	,
60025	4934	20	and	and	CC
60025	4934	21	set	set	VBD
60025	4934	22	it	-PRON-	PRP
60025	4934	23	on	on	IN
60025	4934	24	the	the	DT
60025	4934	25	fire	fire	NN
60025	4934	26	to	to	TO
60025	4934	27	boil	boil	VB
60025	4934	28	.	.	.
60025	4935	1	When	when	WRB
60025	4935	2	it	-PRON-	PRP
60025	4935	3	has	have	VBZ
60025	4935	4	come	come	VBN
60025	4935	5	to	to	IN
60025	4935	6	a	a	DT
60025	4935	7	hard	hard	JJ
60025	4935	8	boil	boil	NN
60025	4935	9	,	,	,
60025	4935	10	take	take	VB
60025	4935	11	out	out	RP
60025	4935	12	the	the	DT
60025	4935	13	leaves	leave	NNS
60025	4935	14	,	,	,
60025	4935	15	but	but	CC
60025	4935	16	let	let	VB
60025	4935	17	the	the	DT
60025	4935	18	pot	pot	NN
60025	4935	19	remain	remain	VB
60025	4935	20	boiling	boil	VBG
60025	4935	21	on	on	IN
60025	4935	22	the	the	DT
60025	4935	23	fire	fire	NN
60025	4935	24	.	.	.
60025	4936	1	Then	then	RB
60025	4936	2	with	with	IN
60025	4936	3	a	a	DT
60025	4936	4	large	large	JJ
60025	4936	5	wooden	wooden	JJ
60025	4936	6	spoon	spoon	NN
60025	4936	7	in	in	IN
60025	4936	8	one	one	CD
60025	4936	9	hand	hand	NN
60025	4936	10	,	,	,
60025	4936	11	and	and	CC
60025	4936	12	some	some	DT
60025	4936	13	wheat	wheat	NN
60025	4936	14	flour	flour	NN
60025	4936	15	in	in	IN
60025	4936	16	the	the	DT
60025	4936	17	other	other	JJ
60025	4936	18	,	,	,
60025	4936	19	thicken	thicken	NN
60025	4936	20	and	and	CC
60025	4936	21	stir	stir	VB
60025	4936	22	it	-PRON-	PRP
60025	4936	23	till	till	IN
60025	4936	24	it	-PRON-	PRP
60025	4936	25	is	be	VBZ
60025	4936	26	about	about	IN
60025	4936	27	the	the	DT
60025	4936	28	consistence	consistence	NN
60025	4936	29	of	of	IN
60025	4936	30	a	a	DT
60025	4936	31	boiled	boil	VBN
60025	4936	32	custard	custard	NN
60025	4936	33	.	.	.
60025	4937	1	Afterwards	afterwards	RB
60025	4937	2	throw	throw	VB
60025	4937	3	in	in	RP
60025	4937	4	,	,	,
60025	4937	5	one	one	CD
60025	4937	6	at	at	IN
60025	4937	7	a	a	DT
60025	4937	8	time	time	NN
60025	4937	9	,	,	,
60025	4937	10	a	a	DT
60025	4937	11	dozen	dozen	NN
60025	4937	12	small	small	JJ
60025	4937	13	bits	bit	NNS
60025	4937	14	of	of	IN
60025	4937	15	butter	butter	NN
60025	4937	16	rolled	roll	VBN
60025	4937	17	in	in	IN
60025	4937	18	a	a	DT
60025	4937	19	thick	thick	JJ
60025	4937	20	coat	coat	NN
60025	4937	21	of	of	IN
60025	4937	22	flour	flour	NN
60025	4937	23	.	.	.
60025	4938	1	You	-PRON-	PRP
60025	4938	2	may	may	MD
60025	4938	3	enrich	enrich	VB
60025	4938	4	it	-PRON-	PRP
60025	4938	5	by	by	IN
60025	4938	6	stirring	stir	VBG
60025	4938	7	in	in	IN
60025	4938	8	a	a	DT
60025	4938	9	beaten	beat	VBN
60025	4938	10	egg	egg	NN
60025	4938	11	or	or	CC
60025	4938	12	two	two	CD
60025	4938	13	,	,	,
60025	4938	14	a	a	DT
60025	4938	15	few	few	JJ
60025	4938	16	minutes	minute	NNS
60025	4938	17	before	before	IN
60025	4938	18	you	-PRON-	PRP
60025	4938	19	take	take	VBP
60025	4938	20	it	-PRON-	PRP
60025	4938	21	from	from	IN
60025	4938	22	the	the	DT
60025	4938	23	fire	fire	NN
60025	4938	24	.	.	.
60025	4939	1	When	when	WRB
60025	4939	2	done	do	VBN
60025	4939	3	,	,	,
60025	4939	4	pour	pour	VB
60025	4939	5	it	-PRON-	PRP
60025	4939	6	into	into	IN
60025	4939	7	a	a	DT
60025	4939	8	deep	deep	JJ
60025	4939	9	dish	dish	NN
60025	4939	10	,	,	,
60025	4939	11	and	and	CC
60025	4939	12	strew	strew	VBD
60025	4939	13	brown	brown	NNP
60025	4939	14	sugar	sugar	NN
60025	4939	15	thickly	thickly	RB
60025	4939	16	over	over	IN
60025	4939	17	the	the	DT
60025	4939	18	top	top	NN
60025	4939	19	.	.	.
60025	4940	1	Eat	eat	VB
60025	4940	2	it	-PRON-	PRP
60025	4940	3	warm	warm	JJ
60025	4940	4	.	.	.
60025	4941	1	INDIAN	INDIAN	NNP
60025	4941	2	MUSH.--Have	mush.--have	VBP
60025	4941	3	ready	ready	JJ
60025	4941	4	on	on	IN
60025	4941	5	the	the	DT
60025	4941	6	fire	fire	NN
60025	4941	7	a	a	DT
60025	4941	8	pot	pot	NN
60025	4941	9	of	of	IN
60025	4941	10	boiling	boiling	NN
60025	4941	11	water	water	NN
60025	4941	12	.	.	.
60025	4942	1	Stir	stir	VB
60025	4942	2	into	into	IN
60025	4942	3	it	-PRON-	PRP
60025	4942	4	by	by	IN
60025	4942	5	degrees	degree	NNS
60025	4942	6	(	(	-LRB-
60025	4942	7	a	a	DT
60025	4942	8	handful	handful	NN
60025	4942	9	at	at	IN
60025	4942	10	a	a	DT
60025	4942	11	time	time	NN
60025	4942	12	)	)	-RRB-
60025	4942	13	sufficient	sufficient	JJ
60025	4942	14	Indian	indian	JJ
60025	4942	15	meal	meal	NN
60025	4942	16	to	to	TO
60025	4942	17	make	make	VB
60025	4942	18	it	-PRON-	PRP
60025	4942	19	very	very	RB
60025	4942	20	thick	thick	JJ
60025	4942	21	,	,	,
60025	4942	22	and	and	CC
60025	4942	23	then	then	RB
60025	4942	24	add	add	VB
60025	4942	25	a	a	DT
60025	4942	26	very	very	RB
60025	4942	27	small	small	JJ
60025	4942	28	portion	portion	NN
60025	4942	29	of	of	IN
60025	4942	30	salt	salt	NN
60025	4942	31	.	.	.
60025	4943	1	You	-PRON-	PRP
60025	4943	2	must	must	MD
60025	4943	3	keep	keep	VB
60025	4943	4	the	the	DT
60025	4943	5	pot	pot	NN
60025	4943	6	boiling	boil	VBG
60025	4943	7	on	on	IN
60025	4943	8	the	the	DT
60025	4943	9	fire	fire	NN
60025	4943	10	all	all	PDT
60025	4943	11	the	the	DT
60025	4943	12	time	time	NN
60025	4943	13	you	-PRON-	PRP
60025	4943	14	are	be	VBP
60025	4943	15	throwing	throw	VBG
60025	4943	16	in	in	RP
60025	4943	17	the	the	DT
60025	4943	18	meal	meal	NN
60025	4943	19	;	;	:
60025	4943	20	and	and	CC
60025	4943	21	between	between	IN
60025	4943	22	every	every	DT
60025	4943	23	handful	handful	NN
60025	4943	24	,	,	,
60025	4943	25	stir	stir	VB
60025	4943	26	very	very	RB
60025	4943	27	hard	hard	RB
60025	4943	28	with	with	IN
60025	4943	29	the	the	DT
60025	4943	30	mush	mush	NNP
60025	4943	31	-	-	HYPH
60025	4943	32	stick	stick	NN
60025	4943	33	,	,	,
60025	4943	34	(	(	-LRB-
60025	4943	35	a	a	DT
60025	4943	36	round	round	JJ
60025	4943	37	stick	stick	NN
60025	4943	38	flattened	flatten	VBD
60025	4943	39	at	at	IN
60025	4943	40	one	one	CD
60025	4943	41	end	end	NN
60025	4943	42	,	,	,
60025	4943	43	)	)	-RRB-
60025	4943	44	that	that	IN
60025	4943	45	the	the	DT
60025	4943	46	mush	mush	NN
60025	4943	47	may	may	MD
60025	4943	48	not	not	RB
60025	4943	49	be	be	VB
60025	4943	50	lumpy	lumpy	VBN
60025	4943	51	.	.	.
60025	4944	1	After	after	IN
60025	4944	2	it	-PRON-	PRP
60025	4944	3	is	be	VBZ
60025	4944	4	sufficiently	sufficiently	RB
60025	4944	5	thick	thick	JJ
60025	4944	6	,	,	,
60025	4944	7	keep	keep	VBP
60025	4944	8	it	-PRON-	PRP
60025	4944	9	boiling	boil	VBG
60025	4944	10	for	for	IN
60025	4944	11	an	an	DT
60025	4944	12	hour	hour	NN
60025	4944	13	longer	long	RBR
60025	4944	14	,	,	,
60025	4944	15	stirring	stir	VBG
60025	4944	16	it	-PRON-	PRP
60025	4944	17	occasionally	occasionally	RB
60025	4944	18	.	.	.
60025	4945	1	Then	then	RB
60025	4945	2	cover	cover	VB
60025	4945	3	the	the	DT
60025	4945	4	pot	pot	NN
60025	4945	5	,	,	,
60025	4945	6	and	and	CC
60025	4945	7	hang	hang	VB
60025	4945	8	it	-PRON-	PRP
60025	4945	9	higher	high	JJR
60025	4945	10	up	up	IN
60025	4945	11	the	the	DT
60025	4945	12	chimney	chimney	NN
60025	4945	13	,	,	,
60025	4945	14	so	so	IN
60025	4945	15	as	as	IN
60025	4945	16	to	to	TO
60025	4945	17	simmer	simmer	VB
60025	4945	18	slowly	slowly	RB
60025	4945	19	or	or	CC
60025	4945	20	keep	keep	VB
60025	4945	21	hot	hot	JJ
60025	4945	22	for	for	IN
60025	4945	23	another	another	DT
60025	4945	24	hour	hour	NN
60025	4945	25	.	.	.
60025	4946	1	The	the	DT
60025	4946	2	goodness	goodness	NN
60025	4946	3	of	of	IN
60025	4946	4	mush	mush	NN
60025	4946	5	depends	depend	VBZ
60025	4946	6	greatly	greatly	RB
60025	4946	7	on	on	IN
60025	4946	8	its	-PRON-	PRP$
60025	4946	9	being	be	VBG
60025	4946	10	long	long	JJ
60025	4946	11	and	and	CC
60025	4946	12	thoroughly	thoroughly	RB
60025	4946	13	boiled	boil	VBN
60025	4946	14	.	.	.
60025	4947	1	If	if	IN
60025	4947	2	sufficiently	sufficiently	RB
60025	4947	3	cooked	cook	VBN
60025	4947	4	,	,	,
60025	4947	5	it	-PRON-	PRP
60025	4947	6	is	be	VBZ
60025	4947	7	wholesome	wholesome	JJ
60025	4947	8	and	and	CC
60025	4947	9	nutritious	nutritious	JJ
60025	4947	10	,	,	,
60025	4947	11	but	but	CC
60025	4947	12	exactly	exactly	RB
60025	4947	13	the	the	DT
60025	4947	14	reverse	reverse	NN
60025	4947	15	,	,	,
60025	4947	16	if	if	IN
60025	4947	17	made	make	VBN
60025	4947	18	in	in	IN
60025	4947	19	haste	haste	NN
60025	4947	20	.	.	.
60025	4948	1	It	-PRON-	PRP
60025	4948	2	is	be	VBZ
60025	4948	3	not	not	RB
60025	4948	4	too	too	RB
60025	4948	5	long	long	JJ
60025	4948	6	to	to	TO
60025	4948	7	have	have	VB
60025	4948	8	it	-PRON-	PRP
60025	4948	9	altogether	altogether	RB
60025	4948	10	three	three	CD
60025	4948	11	or	or	CC
60025	4948	12	four	four	CD
60025	4948	13	hours	hour	NNS
60025	4948	14	over	over	IN
60025	4948	15	the	the	DT
60025	4948	16	fire	fire	NN
60025	4948	17	;	;	:
60025	4948	18	on	on	IN
60025	4948	19	the	the	DT
60025	4948	20	contrary	contrary	NN
60025	4948	21	it	-PRON-	PRP
60025	4948	22	will	will	MD
60025	4948	23	be	be	VB
60025	4948	24	much	much	RB
60025	4948	25	the	the	DT
60025	4948	26	better	well	JJR
60025	4948	27	for	for	IN
60025	4948	28	it	-PRON-	PRP
60025	4948	29	.	.	.
60025	4949	1	Eat	eat	VB
60025	4949	2	it	-PRON-	PRP
60025	4949	3	warm	warm	JJ
60025	4949	4	;	;	:
60025	4949	5	either	either	CC
60025	4949	6	with	with	IN
60025	4949	7	milk	milk	NN
60025	4949	8	,	,	,
60025	4949	9	or	or	CC
60025	4949	10	cover	cover	VB
60025	4949	11	your	-PRON-	PRP$
60025	4949	12	plate	plate	NN
60025	4949	13	with	with	IN
60025	4949	14	mush	mush	NN
60025	4949	15	,	,	,
60025	4949	16	make	make	VB
60025	4949	17	a	a	DT
60025	4949	18	hole	hole	NN
60025	4949	19	in	in	IN
60025	4949	20	the	the	DT
60025	4949	21	middle	middle	NN
60025	4949	22	,	,	,
60025	4949	23	put	put	VB
60025	4949	24	some	some	DT
60025	4949	25	butter	butter	NN
60025	4949	26	in	in	IN
60025	4949	27	the	the	DT
60025	4949	28	hole	hole	NN
60025	4949	29	and	and	CC
60025	4949	30	fill	fill	VB
60025	4949	31	it	-PRON-	PRP
60025	4949	32	up	up	RP
60025	4949	33	with	with	IN
60025	4949	34	molasses	molasse	NNS
60025	4949	35	.	.	.
60025	4950	1	Cold	cold	JJ
60025	4950	2	mush	mush	NN
60025	4950	3	that	that	WDT
60025	4950	4	has	have	VBZ
60025	4950	5	been	be	VBN
60025	4950	6	left	leave	VBN
60025	4950	7	,	,	,
60025	4950	8	may	may	MD
60025	4950	9	be	be	VB
60025	4950	10	cut	cut	VBN
60025	4950	11	into	into	IN
60025	4950	12	slices	slice	NNS
60025	4950	13	and	and	CC
60025	4950	14	fried	fry	VBN
60025	4950	15	in	in	IN
60025	4950	16	butter	butter	NN
60025	4950	17	.	.	.
60025	4951	1	Burgoo	Burgoo	NNP
60025	4951	2	is	be	VBZ
60025	4951	3	made	make	VBN
60025	4951	4	precisely	precisely	RB
60025	4951	5	in	in	IN
60025	4951	6	the	the	DT
60025	4951	7	same	same	JJ
60025	4951	8	manner	manner	NN
60025	4951	9	as	as	IN
60025	4951	10	mush	mush	NNP
60025	4951	11	,	,	,
60025	4951	12	but	but	CC
60025	4951	13	with	with	IN
60025	4951	14	oatmeal	oatmeal	NN
60025	4951	15	instead	instead	RB
60025	4951	16	of	of	IN
60025	4951	17	Indian	Indian	NNP
60025	4951	18	.	.	.
60025	4952	1	A	a	DT
60025	4952	2	BAKED	baked	NN
60025	4952	3	INDIAN	indian	NN
60025	4952	4	PUDDING.--Cut	pudding.--cut	NN
60025	4952	5	up	up	RB
60025	4952	6	a	a	DT
60025	4952	7	quarter	quarter	NN
60025	4952	8	of	of	IN
60025	4952	9	a	a	DT
60025	4952	10	pound	pound	NN
60025	4952	11	of	of	IN
60025	4952	12	butter	butter	NN
60025	4952	13	in	in	IN
60025	4952	14	a	a	DT
60025	4952	15	pint	pint	NN
60025	4952	16	of	of	IN
60025	4952	17	molasses	molasse	NNS
60025	4952	18	,	,	,
60025	4952	19	and	and	CC
60025	4952	20	warm	warm	VB
60025	4952	21	them	-PRON-	PRP
60025	4952	22	together	together	RB
60025	4952	23	till	till	IN
60025	4952	24	the	the	DT
60025	4952	25	butter	butter	NN
60025	4952	26	is	be	VBZ
60025	4952	27	melted	melt	VBN
60025	4952	28	.	.	.
60025	4953	1	Boil	boil	VB
60025	4953	2	a	a	DT
60025	4953	3	quart	quart	NN
60025	4953	4	of	of	IN
60025	4953	5	milk	milk	NN
60025	4953	6	;	;	:
60025	4953	7	and	and	CC
60025	4953	8	while	while	IN
60025	4953	9	scalding	scald	VBG
60025	4953	10	hot	hot	JJ
60025	4953	11	,	,	,
60025	4953	12	pour	pour	VB
60025	4953	13	it	-PRON-	PRP
60025	4953	14	slowly	slowly	RB
60025	4953	15	over	over	IN
60025	4953	16	a	a	DT
60025	4953	17	pint	pint	NN
60025	4953	18	of	of	IN
60025	4953	19	sifted	sift	VBN
60025	4953	20	Indian	indian	JJ
60025	4953	21	meal	meal	NN
60025	4953	22	,	,	,
60025	4953	23	and	and	CC
60025	4953	24	stir	stir	VB
60025	4953	25	in	in	IN
60025	4953	26	the	the	DT
60025	4953	27	molasses	molasse	NNS
60025	4953	28	and	and	CC
60025	4953	29	butter	butter	NN
60025	4953	30	.	.	.
60025	4954	1	Cover	cover	VB
60025	4954	2	it	-PRON-	PRP
60025	4954	3	,	,	,
60025	4954	4	and	and	CC
60025	4954	5	let	let	VB
60025	4954	6	it	-PRON-	PRP
60025	4954	7	steep	steep	VB
60025	4954	8	for	for	IN
60025	4954	9	an	an	DT
60025	4954	10	hour	hour	NN
60025	4954	11	.	.	.
60025	4955	1	Then	then	RB
60025	4955	2	take	take	VB
60025	4955	3	off	off	RP
60025	4955	4	the	the	DT
60025	4955	5	cover	cover	NN
60025	4955	6	,	,	,
60025	4955	7	and	and	CC
60025	4955	8	set	set	VBD
60025	4955	9	the	the	DT
60025	4955	10	mixture	mixture	NN
60025	4955	11	to	to	TO
60025	4955	12	cool	cool	VB
60025	4955	13	.	.	.
60025	4956	1	When	when	WRB
60025	4956	2	it	-PRON-	PRP
60025	4956	3	is	be	VBZ
60025	4956	4	cold	cold	JJ
60025	4956	5	,	,	,
60025	4956	6	beat	beat	VBD
60025	4956	7	six	six	CD
60025	4956	8	eggs	egg	NNS
60025	4956	9	,	,	,
60025	4956	10	and	and	CC
60025	4956	11	stir	stir	VB
60025	4956	12	them	-PRON-	PRP
60025	4956	13	gradually	gradually	RB
60025	4956	14	into	into	IN
60025	4956	15	it	-PRON-	PRP
60025	4956	16	;	;	:
60025	4956	17	add	add	VB
60025	4956	18	a	a	DT
60025	4956	19	table	table	NN
60025	4956	20	-	-	HYPH
60025	4956	21	spoonful	spoonful	JJ
60025	4956	22	of	of	IN
60025	4956	23	mixed	mixed	JJ
60025	4956	24	cinnamon	cinnamon	NN
60025	4956	25	and	and	CC
60025	4956	26	nutmeg	nutmeg	NN
60025	4956	27	;	;	,
60025	4956	28	and	and	CC
60025	4956	29	the	the	DT
60025	4956	30	grated	grate	VBN
60025	4956	31	peel	peel	NN
60025	4956	32	of	of	IN
60025	4956	33	a	a	DT
60025	4956	34	lemon	lemon	NN
60025	4956	35	.	.	.
60025	4957	1	Stir	stir	VB
60025	4957	2	the	the	DT
60025	4957	3	whole	whole	JJ
60025	4957	4	very	very	RB
60025	4957	5	hard	hard	RB
60025	4957	6	;	;	:
60025	4957	7	put	put	VB
60025	4957	8	it	-PRON-	PRP
60025	4957	9	into	into	IN
60025	4957	10	a	a	DT
60025	4957	11	buttered	butter	VBN
60025	4957	12	dish	dish	NN
60025	4957	13	,	,	,
60025	4957	14	and	and	CC
60025	4957	15	bake	bake	VB
60025	4957	16	it	-PRON-	PRP
60025	4957	17	two	two	CD
60025	4957	18	hours	hour	NNS
60025	4957	19	.	.	.
60025	4958	1	Serve	serve	VB
60025	4958	2	it	-PRON-	PRP
60025	4958	3	up	up	RP
60025	4958	4	hot	hot	RB
60025	4958	5	,	,	,
60025	4958	6	and	and	CC
60025	4958	7	eat	eat	VB
60025	4958	8	it	-PRON-	PRP
60025	4958	9	with	with	IN
60025	4958	10	wine	wine	NN
60025	4958	11	sauce	sauce	NN
60025	4958	12	,	,	,
60025	4958	13	or	or	CC
60025	4958	14	with	with	IN
60025	4958	15	butter	butter	NN
60025	4958	16	and	and	CC
60025	4958	17	molasses	molasse	NNS
60025	4958	18	.	.	.
60025	4959	1	A	a	DT
60025	4959	2	BOILED	boiled	JJ
60025	4959	3	INDIAN	INDIAN	NNP
60025	4959	4	PUDDING.--Chop	pudding.--chop	NN
60025	4959	5	very	very	RB
60025	4959	6	fine	fine	RB
60025	4959	7	a	a	DT
60025	4959	8	quarter	quarter	NN
60025	4959	9	of	of	IN
60025	4959	10	a	a	DT
60025	4959	11	pound	pound	NN
60025	4959	12	of	of	IN
60025	4959	13	beef	beef	NN
60025	4959	14	suet	suet	NN
60025	4959	15	.	.	.
60025	4960	1	Mix	mix	VB
60025	4960	2	it	-PRON-	PRP
60025	4960	3	with	with	IN
60025	4960	4	a	a	DT
60025	4960	5	quart	quart	NN
60025	4960	6	of	of	IN
60025	4960	7	sifted	sift	VBN
60025	4960	8	Indian	indian	JJ
60025	4960	9	meal	meal	NN
60025	4960	10	.	.	.
60025	4961	1	Boil	boil	VB
60025	4961	2	a	a	DT
60025	4961	3	quart	quart	NN
60025	4961	4	of	of	IN
60025	4961	5	milk	milk	NN
60025	4961	6	with	with	IN
60025	4961	7	some	some	DT
60025	4961	8	pieces	piece	NNS
60025	4961	9	of	of	IN
60025	4961	10	cinnamon	cinnamon	NN
60025	4961	11	broken	break	VBN
60025	4961	12	up	up	RP
60025	4961	13	;	;	,
60025	4961	14	strain	strain	VB
60025	4961	15	it	-PRON-	PRP
60025	4961	16	,	,	,
60025	4961	17	and	and	CC
60025	4961	18	while	while	IN
60025	4961	19	it	-PRON-	PRP
60025	4961	20	is	be	VBZ
60025	4961	21	hot	hot	JJ
60025	4961	22	,	,	,
60025	4961	23	stir	stir	VB
60025	4961	24	in	in	IN
60025	4961	25	gradually	gradually	RB
60025	4961	26	the	the	DT
60025	4961	27	meal	meal	NN
60025	4961	28	and	and	CC
60025	4961	29	suet	suet	NN
60025	4961	30	;	;	:
60025	4961	31	add	add	VB
60025	4961	32	half	half	PDT
60025	4961	33	a	a	DT
60025	4961	34	pint	pint	NN
60025	4961	35	of	of	IN
60025	4961	36	molasses	molasse	NNS
60025	4961	37	.	.	.
60025	4962	1	Cover	cover	VB
60025	4962	2	the	the	DT
60025	4962	3	mixture	mixture	NN
60025	4962	4	and	and	CC
60025	4962	5	set	set	VBD
60025	4962	6	it	-PRON-	PRP
60025	4962	7	away	away	RB
60025	4962	8	for	for	IN
60025	4962	9	an	an	DT
60025	4962	10	hour	hour	NN
60025	4962	11	;	;	:
60025	4962	12	then	then	RB
60025	4962	13	put	put	VB
60025	4962	14	it	-PRON-	PRP
60025	4962	15	to	to	TO
60025	4962	16	cool	cool	VB
60025	4962	17	.	.	.
60025	4963	1	Beat	beat	VB
60025	4963	2	six	six	CD
60025	4963	3	eggs	egg	NNS
60025	4963	4	,	,	,
60025	4963	5	and	and	CC
60025	4963	6	stir	stir	VB
60025	4963	7	them	-PRON-	PRP
60025	4963	8	gradually	gradually	RB
60025	4963	9	into	into	IN
60025	4963	10	the	the	DT
60025	4963	11	mixture	mixture	NN
60025	4963	12	when	when	WRB
60025	4963	13	it	-PRON-	PRP
60025	4963	14	is	be	VBZ
60025	4963	15	cold	cold	JJ
60025	4963	16	;	;	:
60025	4963	17	add	add	VB
60025	4963	18	a	a	DT
60025	4963	19	grated	grate	VBN
60025	4963	20	nutmeg	nutmeg	NN
60025	4963	21	,	,	,
60025	4963	22	and	and	CC
60025	4963	23	the	the	DT
60025	4963	24	grated	grate	VBN
60025	4963	25	peel	peel	NN
60025	4963	26	of	of	IN
60025	4963	27	a	a	DT
60025	4963	28	lemon	lemon	NN
60025	4963	29	.	.	.
60025	4964	1	Tie	tie	VB
60025	4964	2	the	the	DT
60025	4964	3	pudding	pudding	NN
60025	4964	4	in	in	IN
60025	4964	5	a	a	DT
60025	4964	6	cloth	cloth	NN
60025	4964	7	that	that	WDT
60025	4964	8	has	have	VBZ
60025	4964	9	been	be	VBN
60025	4964	10	dipped	dip	VBN
60025	4964	11	in	in	IN
60025	4964	12	hot	hot	JJ
60025	4964	13	water	water	NN
60025	4964	14	and	and	CC
60025	4964	15	floured	flour	VBD
60025	4964	16	;	;	:
60025	4964	17	and	and	CC
60025	4964	18	leave	leave	VB
60025	4964	19	plenty	plenty	NN
60025	4964	20	of	of	IN
60025	4964	21	room	room	NN
60025	4964	22	for	for	IN
60025	4964	23	it	-PRON-	PRP
60025	4964	24	to	to	TO
60025	4964	25	swell	swell	VB
60025	4964	26	.	.	.
60025	4965	1	Secure	secure	VB
60025	4965	2	it	-PRON-	PRP
60025	4965	3	well	well	RB
60025	4965	4	at	at	IN
60025	4965	5	the	the	DT
60025	4965	6	tying	tying	JJ
60025	4965	7	place	place	NN
60025	4965	8	lest	lest	IN
60025	4965	9	the	the	DT
60025	4965	10	water	water	NN
60025	4965	11	should	should	MD
60025	4965	12	get	get	VB
60025	4965	13	in	in	RB
60025	4965	14	,	,	,
60025	4965	15	which	which	WDT
60025	4965	16	will	will	MD
60025	4965	17	infallibly	infallibly	RB
60025	4965	18	spoil	spoil	VB
60025	4965	19	it	-PRON-	PRP
60025	4965	20	.	.	.
60025	4966	1	Put	put	VB
60025	4966	2	it	-PRON-	PRP
60025	4966	3	into	into	IN
60025	4966	4	a	a	DT
60025	4966	5	pot	pot	NN
60025	4966	6	of	of	IN
60025	4966	7	boiling	boiling	NN
60025	4966	8	water	water	NN
60025	4966	9	,	,	,
60025	4966	10	(	(	-LRB-
60025	4966	11	which	which	WDT
60025	4966	12	must	must	MD
60025	4966	13	be	be	VB
60025	4966	14	replenished	replenish	VBN
60025	4966	15	as	as	IN
60025	4966	16	it	-PRON-	PRP
60025	4966	17	boils	boil	VBZ
60025	4966	18	away	away	RB
60025	4966	19	,	,	,
60025	4966	20	)	)	-RRB-
60025	4966	21	and	and	CC
60025	4966	22	boil	boil	VB
60025	4966	23	it	-PRON-	PRP
60025	4966	24	four	four	CD
60025	4966	25	hours	hour	NNS
60025	4966	26	at	at	IN
60025	4966	27	least	least	JJS
60025	4966	28	;	;	:
60025	4966	29	but	but	CC
60025	4966	30	five	five	CD
60025	4966	31	or	or	CC
60025	4966	32	six	six	CD
60025	4966	33	will	will	MD
60025	4966	34	be	be	VB
60025	4966	35	better	well	JJR
60025	4966	36	.	.	.
60025	4967	1	To	to	TO
60025	4967	2	have	have	VB
60025	4967	3	an	an	DT
60025	4967	4	Indian	indian	JJ
60025	4967	5	pudding	pudding	NN
60025	4967	6	_	_	NNP
60025	4967	7	very	very	RB
60025	4967	8	good	good	JJ
60025	4967	9	_	_	NNP
60025	4967	10	,	,	,
60025	4967	11	it	-PRON-	PRP
60025	4967	12	should	should	MD
60025	4967	13	be	be	VB
60025	4967	14	mixed	mix	VBN
60025	4967	15	the	the	DT
60025	4967	16	night	night	NN
60025	4967	17	before	before	RB
60025	4967	18	,	,	,
60025	4967	19	(	(	-LRB-
60025	4967	20	all	all	RB
60025	4967	21	except	except	IN
60025	4967	22	the	the	DT
60025	4967	23	eggs	egg	NNS
60025	4967	24	,	,	,
60025	4967	25	)	)	-RRB-
60025	4967	26	and	and	CC
60025	4967	27	put	put	VBN
60025	4967	28	on	on	RP
60025	4967	29	to	to	TO
60025	4967	30	boil	boil	VB
60025	4967	31	early	early	RB
60025	4967	32	in	in	IN
60025	4967	33	the	the	DT
60025	4967	34	morning	morning	NN
60025	4967	35	.	.	.
60025	4968	1	Do	do	VB
60025	4968	2	not	not	RB
60025	4968	3	take	take	VB
60025	4968	4	it	-PRON-	PRP
60025	4968	5	out	out	IN
60025	4968	6	of	of	IN
60025	4968	7	the	the	DT
60025	4968	8	pot	pot	NN
60025	4968	9	till	till	IN
60025	4968	10	immediately	immediately	RB
60025	4968	11	before	before	IN
60025	4968	12	it	-PRON-	PRP
60025	4968	13	is	be	VBZ
60025	4968	14	wanted	want	VBN
60025	4968	15	.	.	.
60025	4969	1	Eat	eat	VB
60025	4969	2	it	-PRON-	PRP
60025	4969	3	with	with	IN
60025	4969	4	wine	wine	NN
60025	4969	5	sauce	sauce	NN
60025	4969	6	,	,	,
60025	4969	7	or	or	CC
60025	4969	8	with	with	IN
60025	4969	9	molasses	molasse	NNS
60025	4969	10	and	and	CC
60025	4969	11	butter	butter	NN
60025	4969	12	.	.	.
60025	4970	1	What	what	WP
60025	4970	2	is	be	VBZ
60025	4970	3	left	leave	VBN
60025	4970	4	may	may	MD
60025	4970	5	be	be	VB
60025	4970	6	boiled	boil	VBN
60025	4970	7	again	again	RB
60025	4970	8	next	next	JJ
60025	4970	9	day	day	NN
60025	4970	10	.	.	.
60025	4971	1	INDIAN	INDIAN	NNP
60025	4971	2	PUDDING	pudding	NN
60025	4971	3	WITHOUT	WITHOUT	VBD
60025	4971	4	EGGS.--Boil	EGGS.--Boil	NNP
60025	4971	5	some	some	DT
60025	4971	6	cinnamon	cinnamon	NN
60025	4971	7	in	in	IN
60025	4971	8	a	a	DT
60025	4971	9	quart	quart	NN
60025	4971	10	of	of	IN
60025	4971	11	milk	milk	NN
60025	4971	12	,	,	,
60025	4971	13	and	and	CC
60025	4971	14	then	then	RB
60025	4971	15	strain	strain	VB
60025	4971	16	it	-PRON-	PRP
60025	4971	17	.	.	.
60025	4972	1	While	while	IN
60025	4972	2	the	the	DT
60025	4972	3	milk	milk	NN
60025	4972	4	is	be	VBZ
60025	4972	5	hot	hot	JJ
60025	4972	6	,	,	,
60025	4972	7	stir	stir	VB
60025	4972	8	into	into	IN
60025	4972	9	it	-PRON-	PRP
60025	4972	10	a	a	DT
60025	4972	11	pint	pint	NN
60025	4972	12	of	of	IN
60025	4972	13	molasses	molasse	NNS
60025	4972	14	,	,	,
60025	4972	15	and	and	CC
60025	4972	16	then	then	RB
60025	4972	17	add	add	VB
60025	4972	18	by	by	IN
60025	4972	19	degrees	degree	NNS
60025	4972	20	a	a	DT
60025	4972	21	quart	quart	NN
60025	4972	22	or	or	CC
60025	4972	23	more	more	JJR
60025	4972	24	of	of	IN
60025	4972	25	Indian	indian	JJ
60025	4972	26	meal	meal	NN
60025	4972	27	so	so	IN
60025	4972	28	as	as	IN
60025	4972	29	to	to	TO
60025	4972	30	make	make	VB
60025	4972	31	a	a	DT
60025	4972	32	thick	thick	JJ
60025	4972	33	batter	batter	NN
60025	4972	34	.	.	.
60025	4973	1	It	-PRON-	PRP
60025	4973	2	will	will	MD
60025	4973	3	be	be	VB
60025	4973	4	much	much	RB
60025	4973	5	improved	improve	VBN
60025	4973	6	by	by	IN
60025	4973	7	the	the	DT
60025	4973	8	grated	grate	VBN
60025	4973	9	peel	peel	NN
60025	4973	10	and	and	CC
60025	4973	11	juice	juice	NN
60025	4973	12	of	of	IN
60025	4973	13	a	a	DT
60025	4973	14	large	large	JJ
60025	4973	15	lemon	lemon	NN
60025	4973	16	or	or	CC
60025	4973	17	orange	orange	NN
60025	4973	18	.	.	.
60025	4974	1	Tie	tie	VB
60025	4974	2	it	-PRON-	PRP
60025	4974	3	very	very	RB
60025	4974	4	securely	securely	RB
60025	4974	5	in	in	IN
60025	4974	6	a	a	DT
60025	4974	7	thick	thick	JJ
60025	4974	8	cloth	cloth	NN
60025	4974	9	,	,	,
60025	4974	10	leaving	leave	VBG
60025	4974	11	room	room	NN
60025	4974	12	for	for	IN
60025	4974	13	it	-PRON-	PRP
60025	4974	14	to	to	TO
60025	4974	15	swell	swell	VB
60025	4974	16	,	,	,
60025	4974	17	and	and	CC
60025	4974	18	pasting	paste	VBG
60025	4974	19	up	up	RP
60025	4974	20	the	the	DT
60025	4974	21	tying	tying	NN
60025	4974	22	-	-	HYPH
60025	4974	23	place	place	NN
60025	4974	24	with	with	IN
60025	4974	25	a	a	DT
60025	4974	26	lump	lump	NN
60025	4974	27	of	of	IN
60025	4974	28	flour	flour	NN
60025	4974	29	and	and	CC
60025	4974	30	water	water	NN
60025	4974	31	.	.	.
60025	4975	1	Put	put	VB
60025	4975	2	it	-PRON-	PRP
60025	4975	3	into	into	IN
60025	4975	4	a	a	DT
60025	4975	5	pot	pot	NN
60025	4975	6	of	of	IN
60025	4975	7	boiling	boiling	NN
60025	4975	8	water	water	NN
60025	4975	9	,	,	,
60025	4975	10	(	(	-LRB-
60025	4975	11	having	have	VBG
60025	4975	12	ready	ready	JJ
60025	4975	13	a	a	DT
60025	4975	14	kettle	kettle	NN
60025	4975	15	to	to	TO
60025	4975	16	fill	fill	VB
60025	4975	17	it	-PRON-	PRP
60025	4975	18	up	up	RP
60025	4975	19	as	as	IN
60025	4975	20	it	-PRON-	PRP
60025	4975	21	boils	boil	VBZ
60025	4975	22	away	away	RB
60025	4975	23	,	,	,
60025	4975	24	)	)	-RRB-
60025	4975	25	hang	hang	VB
60025	4975	26	it	-PRON-	PRP
60025	4975	27	over	over	IN
60025	4975	28	a	a	DT
60025	4975	29	good	good	JJ
60025	4975	30	fire	fire	NN
60025	4975	31	,	,	,
60025	4975	32	and	and	CC
60025	4975	33	keep	keep	VB
60025	4975	34	it	-PRON-	PRP
60025	4975	35	boiling	boil	VBG
60025	4975	36	hard	hard	RB
60025	4975	37	for	for	IN
60025	4975	38	four	four	CD
60025	4975	39	or	or	CC
60025	4975	40	five	five	CD
60025	4975	41	hours	hour	NNS
60025	4975	42	.	.	.
60025	4976	1	Eat	eat	VB
60025	4976	2	it	-PRON-	PRP
60025	4976	3	warm	warm	JJ
60025	4976	4	with	with	IN
60025	4976	5	molasses	molasse	NNS
60025	4976	6	and	and	CC
60025	4976	7	butter	butter	NN
60025	4976	8	.	.	.
60025	4977	1	This	this	DT
60025	4977	2	is	be	VBZ
60025	4977	3	a	a	DT
60025	4977	4	very	very	RB
60025	4977	5	economical	economical	JJ
60025	4977	6	,	,	,
60025	4977	7	and	and	CC
60025	4977	8	not	not	RB
60025	4977	9	an	an	DT
60025	4977	10	unpalatable	unpalatable	JJ
60025	4977	11	pudding	pudding	NN
60025	4977	12	;	;	:
60025	4977	13	and	and	CC
60025	4977	14	may	may	MD
60025	4977	15	be	be	VB
60025	4977	16	found	find	VBN
60025	4977	17	convenient	convenient	JJ
60025	4977	18	when	when	WRB
60025	4977	19	it	-PRON-	PRP
60025	4977	20	is	be	VBZ
60025	4977	21	difficult	difficult	JJ
60025	4977	22	to	to	TO
60025	4977	23	obtain	obtain	VB
60025	4977	24	eggs	egg	NNS
60025	4977	25	.	.	.
60025	4978	1	The	the	DT
60025	4978	2	molasses	molasse	NNS
60025	4978	3	should	should	MD
60025	4978	4	be	be	VB
60025	4978	5	West	West	NNP
60025	4978	6	India	India	NNP
60025	4978	7	.	.	.
60025	4979	1	A	a	DT
60025	4979	2	BAKED	BAKED	NNP
60025	4979	3	PLUM	plum	NN
60025	4979	4	PUDDING.--Grate	pudding.--grate	VB
60025	4979	5	all	all	PDT
60025	4979	6	the	the	DT
60025	4979	7	crumb	crumb	NN
60025	4979	8	of	of	IN
60025	4979	9	a	a	DT
60025	4979	10	stale	stale	JJ
60025	4979	11	six	six	CD
60025	4979	12	cent	cent	NN
60025	4979	13	loaf	loaf	NN
60025	4979	14	;	;	:
60025	4979	15	boil	boil	VB
60025	4979	16	a	a	DT
60025	4979	17	quart	quart	NN
60025	4979	18	of	of	IN
60025	4979	19	rich	rich	JJ
60025	4979	20	milk	milk	NN
60025	4979	21	,	,	,
60025	4979	22	and	and	CC
60025	4979	23	pour	pour	VBP
60025	4979	24	it	-PRON-	PRP
60025	4979	25	boiling	boil	VBG
60025	4979	26	hot	hot	JJ
60025	4979	27	over	over	IN
60025	4979	28	the	the	DT
60025	4979	29	grated	grate	VBN
60025	4979	30	bread	bread	NN
60025	4979	31	;	;	:
60025	4979	32	cover	cover	VB
60025	4979	33	it	-PRON-	PRP
60025	4979	34	,	,	,
60025	4979	35	and	and	CC
60025	4979	36	let	let	VB
60025	4979	37	it	-PRON-	PRP
60025	4979	38	steep	steep	VB
60025	4979	39	for	for	IN
60025	4979	40	an	an	DT
60025	4979	41	hour	hour	NN
60025	4979	42	;	;	:
60025	4979	43	then	then	RB
60025	4979	44	set	set	VB
60025	4979	45	it	-PRON-	PRP
60025	4979	46	out	out	RP
60025	4979	47	to	to	IN
60025	4979	48	cool	cool	JJ
60025	4979	49	.	.	.
60025	4980	1	In	in	IN
60025	4980	2	the	the	DT
60025	4980	3	mean	mean	JJ
60025	4980	4	time	time	NN
60025	4980	5	prepare	prepare	VB
60025	4980	6	half	half	PDT
60025	4980	7	a	a	DT
60025	4980	8	pound	pound	NN
60025	4980	9	of	of	IN
60025	4980	10	currants	currant	NNS
60025	4980	11	,	,	,
60025	4980	12	picked	pick	VBD
60025	4980	13	,	,	,
60025	4980	14	washed	wash	VBD
60025	4980	15	,	,	,
60025	4980	16	and	and	CC
60025	4980	17	dried	dry	VBD
60025	4980	18	;	;	:
60025	4980	19	half	half	PDT
60025	4980	20	a	a	DT
60025	4980	21	pound	pound	NN
60025	4980	22	of	of	IN
60025	4980	23	raisins	raisin	NNS
60025	4980	24	,	,	,
60025	4980	25	stoned	stone	VBD
60025	4980	26	and	and	CC
60025	4980	27	cut	cut	VBD
60025	4980	28	in	in	IN
60025	4980	29	half	half	DT
60025	4980	30	;	;	:
60025	4980	31	and	and	CC
60025	4980	32	a	a	DT
60025	4980	33	quarter	quarter	NN
60025	4980	34	of	of	IN
60025	4980	35	a	a	DT
60025	4980	36	pound	pound	NN
60025	4980	37	of	of	IN
60025	4980	38	citron	citron	NN
60025	4980	39	cut	cut	NN
60025	4980	40	in	in	IN
60025	4980	41	large	large	JJ
60025	4980	42	slips	slip	NNS
60025	4980	43	;	;	:
60025	4980	44	also	also	RB
60025	4980	45	,	,	,
60025	4980	46	two	two	CD
60025	4980	47	nutmegs	nutmeg	NNS
60025	4980	48	beaten	beat	VBN
60025	4980	49	to	to	IN
60025	4980	50	a	a	DT
60025	4980	51	powder	powder	NN
60025	4980	52	;	;	:
60025	4980	53	and	and	CC
60025	4980	54	a	a	DT
60025	4980	55	table	table	NN
60025	4980	56	-	-	HYPH
60025	4980	57	spoonful	spoonful	JJ
60025	4980	58	of	of	IN
60025	4980	59	mace	mace	NN
60025	4980	60	and	and	CC
60025	4980	61	cinnamon	cinnamon	NN
60025	4980	62	powdered	powder	VBN
60025	4980	63	and	and	CC
60025	4980	64	mixed	mix	VBN
60025	4980	65	together	together	RB
60025	4980	66	.	.	.
60025	4981	1	Crush	crush	VB
60025	4981	2	with	with	IN
60025	4981	3	a	a	DT
60025	4981	4	rolling	rolling	NN
60025	4981	5	-	-	HYPH
60025	4981	6	pin	pin	NN
60025	4981	7	half	half	PDT
60025	4981	8	a	a	DT
60025	4981	9	pound	pound	NN
60025	4981	10	of	of	IN
60025	4981	11	sugar	sugar	NN
60025	4981	12	,	,	,
60025	4981	13	and	and	CC
60025	4981	14	cut	cut	VB
60025	4981	15	up	up	RP
60025	4981	16	half	half	PDT
60025	4981	17	a	a	DT
60025	4981	18	pound	pound	NN
60025	4981	19	of	of	IN
60025	4981	20	butter	butter	NN
60025	4981	21	.	.	.
60025	4982	1	When	when	WRB
60025	4982	2	the	the	DT
60025	4982	3	bread	bread	NN
60025	4982	4	and	and	CC
60025	4982	5	milk	milk	NN
60025	4982	6	is	be	VBZ
60025	4982	7	uncovered	uncover	VBN
60025	4982	8	to	to	TO
60025	4982	9	cool	cool	JJ
60025	4982	10	,	,	,
60025	4982	11	mix	mix	VB
60025	4982	12	with	with	IN
60025	4982	13	it	-PRON-	PRP
60025	4982	14	the	the	DT
60025	4982	15	butter	butter	NN
60025	4982	16	,	,	,
60025	4982	17	sugar	sugar	NN
60025	4982	18	,	,	,
60025	4982	19	spice	spice	NN
60025	4982	20	and	and	CC
60025	4982	21	citron	citron	NN
60025	4982	22	;	;	:
60025	4982	23	adding	add	VBG
60025	4982	24	a	a	DT
60025	4982	25	glass	glass	NN
60025	4982	26	of	of	IN
60025	4982	27	brandy	brandy	NN
60025	4982	28	,	,	,
60025	4982	29	and	and	CC
60025	4982	30	a	a	DT
60025	4982	31	glass	glass	NN
60025	4982	32	of	of	IN
60025	4982	33	white	white	JJ
60025	4982	34	wine	wine	NN
60025	4982	35	.	.	.
60025	4983	1	Beat	beat	VB
60025	4983	2	eight	eight	CD
60025	4983	3	eggs	egg	NNS
60025	4983	4	very	very	RB
60025	4983	5	light	light	JJ
60025	4983	6	,	,	,
60025	4983	7	and	and	CC
60025	4983	8	when	when	WRB
60025	4983	9	the	the	DT
60025	4983	10	milk	milk	NN
60025	4983	11	is	be	VBZ
60025	4983	12	quite	quite	RB
60025	4983	13	cold	cold	JJ
60025	4983	14	,	,	,
60025	4983	15	stir	stir	VB
60025	4983	16	them	-PRON-	PRP
60025	4983	17	gradually	gradually	RB
60025	4983	18	into	into	IN
60025	4983	19	the	the	DT
60025	4983	20	mixture	mixture	NN
60025	4983	21	.	.	.
60025	4984	1	Then	then	RB
60025	4984	2	add	add	VB
60025	4984	3	,	,	,
60025	4984	4	by	by	IN
60025	4984	5	degrees	degree	NNS
60025	4984	6	,	,	,
60025	4984	7	the	the	DT
60025	4984	8	raisins	raisin	NNS
60025	4984	9	and	and	CC
60025	4984	10	currants	currant	NNS
60025	4984	11	,	,	,
60025	4984	12	(	(	-LRB-
60025	4984	13	which	which	WDT
60025	4984	14	must	must	MD
60025	4984	15	be	be	VB
60025	4984	16	previously	previously	RB
60025	4984	17	dredged	dredge	VBN
60025	4984	18	with	with	IN
60025	4984	19	flour	flour	NN
60025	4984	20	,	,	,
60025	4984	21	)	)	-RRB-
60025	4984	22	and	and	CC
60025	4984	23	stir	stir	VB
60025	4984	24	the	the	DT
60025	4984	25	whole	whole	JJ
60025	4984	26	very	very	RB
60025	4984	27	hard	hard	RB
60025	4984	28	.	.	.
60025	4985	1	Put	put	VB
60025	4985	2	it	-PRON-	PRP
60025	4985	3	into	into	IN
60025	4985	4	a	a	DT
60025	4985	5	buttered	butter	VBN
60025	4985	6	dish	dish	NN
60025	4985	7	,	,	,
60025	4985	8	and	and	CC
60025	4985	9	bake	bake	VB
60025	4985	10	it	-PRON-	PRP
60025	4985	11	two	two	CD
60025	4985	12	hours	hour	NNS
60025	4985	13	.	.	.
60025	4986	1	Send	send	VB
60025	4986	2	it	-PRON-	PRP
60025	4986	3	to	to	TO
60025	4986	4	table	table	VB
60025	4986	5	warm	warm	JJ
60025	4986	6	,	,	,
60025	4986	7	and	and	CC
60025	4986	8	eat	eat	VB
60025	4986	9	it	-PRON-	PRP
60025	4986	10	with	with	IN
60025	4986	11	wine	wine	NN
60025	4986	12	sauce	sauce	NN
60025	4986	13	,	,	,
60025	4986	14	or	or	CC
60025	4986	15	with	with	IN
60025	4986	16	wine	wine	NN
60025	4986	17	and	and	CC
60025	4986	18	sugar	sugar	NN
60025	4986	19	only	only	RB
60025	4986	20	.	.	.
60025	4987	1	In	in	IN
60025	4987	2	making	make	VBG
60025	4987	3	this	this	DT
60025	4987	4	pudding	pudding	NN
60025	4987	5	,	,	,
60025	4987	6	you	-PRON-	PRP
60025	4987	7	may	may	MD
60025	4987	8	substitute	substitute	VB
60025	4987	9	for	for	IN
60025	4987	10	the	the	DT
60025	4987	11	butter	butter	NN
60025	4987	12	,	,	,
60025	4987	13	half	half	PDT
60025	4987	14	a	a	DT
60025	4987	15	pound	pound	NN
60025	4987	16	of	of	IN
60025	4987	17	beef	beef	NN
60025	4987	18	suet	suet	NN
60025	4987	19	minced	mince	VBN
60025	4987	20	as	as	RB
60025	4987	21	fine	fine	RB
60025	4987	22	as	as	IN
60025	4987	23	possible	possible	JJ
60025	4987	24	.	.	.
60025	4988	1	It	-PRON-	PRP
60025	4988	2	will	will	MD
60025	4988	3	be	be	VB
60025	4988	4	found	find	VBN
60025	4988	5	best	well	RBS
60025	4988	6	to	to	TO
60025	4988	7	prepare	prepare	VB
60025	4988	8	the	the	DT
60025	4988	9	ingredients	ingredient	NNS
60025	4988	10	the	the	DT
60025	4988	11	day	day	NN
60025	4988	12	before	before	RB
60025	4988	13	,	,	,
60025	4988	14	covering	cover	VBG
60025	4988	15	them	-PRON-	PRP
60025	4988	16	closely	closely	RB
60025	4988	17	and	and	CC
60025	4988	18	putting	put	VBG
60025	4988	19	them	-PRON-	PRP
60025	4988	20	away	away	RB
60025	4988	21	.	.	.
60025	4989	1	A	a	DT
60025	4989	2	BOILED	BOILED	NNP
60025	4989	3	PLUM	PLUM	NNP
60025	4989	4	PUDDING.--Grate	pudding.--grate	VB
60025	4989	5	the	the	DT
60025	4989	6	crumb	crumb	NN
60025	4989	7	of	of	IN
60025	4989	8	a	a	DT
60025	4989	9	twelve	twelve	CD
60025	4989	10	cent	cent	NN
60025	4989	11	loaf	loaf	NN
60025	4989	12	of	of	IN
60025	4989	13	bread	bread	NN
60025	4989	14	,	,	,
60025	4989	15	and	and	CC
60025	4989	16	boil	boil	VB
60025	4989	17	a	a	DT
60025	4989	18	quart	quart	NN
60025	4989	19	of	of	IN
60025	4989	20	rich	rich	JJ
60025	4989	21	milk	milk	NN
60025	4989	22	with	with	IN
60025	4989	23	a	a	DT
60025	4989	24	small	small	JJ
60025	4989	25	bunch	bunch	NN
60025	4989	26	of	of	IN
60025	4989	27	peach	peach	JJ
60025	4989	28	leaves	leave	NNS
60025	4989	29	in	in	IN
60025	4989	30	it	-PRON-	PRP
60025	4989	31	,	,	,
60025	4989	32	then	then	RB
60025	4989	33	strain	strain	VB
60025	4989	34	it	-PRON-	PRP
60025	4989	35	and	and	CC
60025	4989	36	set	set	VBD
60025	4989	37	it	-PRON-	PRP
60025	4989	38	out	out	RP
60025	4989	39	to	to	IN
60025	4989	40	cool	cool	JJ
60025	4989	41	.	.	.
60025	4990	1	Pick	pick	VB
60025	4990	2	,	,	,
60025	4990	3	wash	wash	NN
60025	4990	4	and	and	CC
60025	4990	5	dry	dry	VB
60025	4990	6	a	a	DT
60025	4990	7	pound	pound	NN
60025	4990	8	of	of	IN
60025	4990	9	currants	currant	NNS
60025	4990	10	,	,	,
60025	4990	11	and	and	CC
60025	4990	12	stone	stone	NN
60025	4990	13	and	and	CC
60025	4990	14	cut	cut	VBD
60025	4990	15	in	in	IN
60025	4990	16	half	half	PDT
60025	4990	17	a	a	DT
60025	4990	18	pound	pound	NN
60025	4990	19	of	of	IN
60025	4990	20	raisins	raisin	NNS
60025	4990	21	;	;	,
60025	4990	22	strew	strew	VBD
60025	4990	23	over	over	IN
60025	4990	24	them	-PRON-	PRP
60025	4990	25	three	three	CD
60025	4990	26	large	large	JJ
60025	4990	27	table	table	NN
60025	4990	28	-	-	HYPH
60025	4990	29	spoonfuls	spoonful	NNS
60025	4990	30	of	of	IN
60025	4990	31	flour	flour	NN
60025	4990	32	.	.	.
60025	4991	1	Roll	roll	VB
60025	4991	2	fine	fine	JJ
60025	4991	3	a	a	DT
60025	4991	4	pound	pound	NN
60025	4991	5	of	of	IN
60025	4991	6	brown	brown	JJ
60025	4991	7	sugar	sugar	NN
60025	4991	8	,	,	,
60025	4991	9	and	and	CC
60025	4991	10	mince	mince	NN
60025	4991	11	as	as	RB
60025	4991	12	fine	fine	RB
60025	4991	13	as	as	IN
60025	4991	14	possible	possible	JJ
60025	4991	15	three	three	CD
60025	4991	16	quarters	quarter	NNS
60025	4991	17	of	of	IN
60025	4991	18	a	a	DT
60025	4991	19	pound	pound	NN
60025	4991	20	of	of	IN
60025	4991	21	beef	beef	NN
60025	4991	22	suet	suet	NN
60025	4991	23	.	.	.
60025	4992	1	Prepare	prepare	VB
60025	4992	2	two	two	CD
60025	4992	3	beaten	beat	VBN
60025	4992	4	nutmegs	nutmeg	NNS
60025	4992	5	,	,	,
60025	4992	6	and	and	CC
60025	4992	7	a	a	DT
60025	4992	8	large	large	JJ
60025	4992	9	table	table	NN
60025	4992	10	-	-	HYPH
60025	4992	11	spoonful	spoonful	JJ
60025	4992	12	of	of	IN
60025	4992	13	powdered	powdered	JJ
60025	4992	14	mace	mace	NN
60025	4992	15	and	and	CC
60025	4992	16	cinnamon	cinnamon	NN
60025	4992	17	;	;	:
60025	4992	18	also	also	RB
60025	4992	19	the	the	DT
60025	4992	20	grated	grate	VBN
60025	4992	21	peel	peel	NN
60025	4992	22	and	and	CC
60025	4992	23	the	the	DT
60025	4992	24	juice	juice	NN
60025	4992	25	of	of	IN
60025	4992	26	two	two	CD
60025	4992	27	large	large	JJ
60025	4992	28	lemons	lemon	NNS
60025	4992	29	or	or	CC
60025	4992	30	oranges	orange	NNS
60025	4992	31	.	.	.
60025	4993	1	Beat	beat	VB
60025	4993	2	ten	ten	CD
60025	4993	3	eggs	egg	NNS
60025	4993	4	very	very	RB
60025	4993	5	light	light	JJ
60025	4993	6	,	,	,
60025	4993	7	and	and	CC
60025	4993	8	(	(	-LRB-
60025	4993	9	when	when	WRB
60025	4993	10	it	-PRON-	PRP
60025	4993	11	is	be	VBZ
60025	4993	12	cold	cold	JJ
60025	4993	13	)	)	-RRB-
60025	4993	14	stir	stir	VB
60025	4993	15	them	-PRON-	PRP
60025	4993	16	gradually	gradually	RB
60025	4993	17	into	into	IN
60025	4993	18	the	the	DT
60025	4993	19	milk	milk	NN
60025	4993	20	,	,	,
60025	4993	21	alternately	alternately	RB
60025	4993	22	with	with	IN
60025	4993	23	the	the	DT
60025	4993	24	suet	suet	NN
60025	4993	25	and	and	CC
60025	4993	26	grated	grate	VBN
60025	4993	27	bread	bread	NN
60025	4993	28	.	.	.
60025	4994	1	Add	add	VB
60025	4994	2	,	,	,
60025	4994	3	by	by	IN
60025	4994	4	degrees	degree	NNS
60025	4994	5	,	,	,
60025	4994	6	the	the	DT
60025	4994	7	sugar	sugar	NN
60025	4994	8	,	,	,
60025	4994	9	fruit	fruit	NN
60025	4994	10	,	,	,
60025	4994	11	and	and	CC
60025	4994	12	spice	spice	NN
60025	4994	13	,	,	,
60025	4994	14	with	with	IN
60025	4994	15	a	a	DT
60025	4994	16	large	large	JJ
60025	4994	17	glass	glass	NN
60025	4994	18	of	of	IN
60025	4994	19	brandy	brandy	NN
60025	4994	20	,	,	,
60025	4994	21	and	and	CC
60025	4994	22	one	one	CD
60025	4994	23	of	of	IN
60025	4994	24	white	white	JJ
60025	4994	25	wine	wine	NN
60025	4994	26	.	.	.
60025	4995	1	Mix	mix	VB
60025	4995	2	the	the	DT
60025	4995	3	whole	whole	JJ
60025	4995	4	very	very	RB
60025	4995	5	well	well	RB
60025	4995	6	,	,	,
60025	4995	7	and	and	CC
60025	4995	8	stir	stir	VB
60025	4995	9	it	-PRON-	PRP
60025	4995	10	hard	hard	RB
60025	4995	11	.	.	.
60025	4996	1	Then	then	RB
60025	4996	2	put	put	VB
60025	4996	3	it	-PRON-	PRP
60025	4996	4	into	into	IN
60025	4996	5	a	a	DT
60025	4996	6	thick	thick	JJ
60025	4996	7	cloth	cloth	NN
60025	4996	8	that	that	WDT
60025	4996	9	has	have	VBZ
60025	4996	10	been	be	VBN
60025	4996	11	scalded	scald	VBN
60025	4996	12	and	and	CC
60025	4996	13	floured	floured	JJ
60025	4996	14	;	;	:
60025	4996	15	leave	leave	VB
60025	4996	16	room	room	NN
60025	4996	17	for	for	IN
60025	4996	18	it	-PRON-	PRP
60025	4996	19	to	to	TO
60025	4996	20	swell	swell	VB
60025	4996	21	,	,	,
60025	4996	22	and	and	CC
60025	4996	23	tie	tie	VB
60025	4996	24	it	-PRON-	PRP
60025	4996	25	very	very	RB
60025	4996	26	firmly	firmly	RB
60025	4996	27	,	,	,
60025	4996	28	pasting	paste	VBG
60025	4996	29	the	the	DT
60025	4996	30	tying	tying	NN
60025	4996	31	-	-	HYPH
60025	4996	32	place	place	NN
60025	4996	33	with	with	IN
60025	4996	34	a	a	DT
60025	4996	35	small	small	JJ
60025	4996	36	lump	lump	NN
60025	4996	37	of	of	IN
60025	4996	38	moistened	moisten	VBN
60025	4996	39	flour	flour	NN
60025	4996	40	.	.	.
60025	4997	1	Put	put	VB
60025	4997	2	the	the	DT
60025	4997	3	pudding	pudding	NN
60025	4997	4	into	into	IN
60025	4997	5	a	a	DT
60025	4997	6	large	large	JJ
60025	4997	7	pot	pot	NN
60025	4997	8	of	of	IN
60025	4997	9	boiling	boiling	NN
60025	4997	10	water	water	NN
60025	4997	11	,	,	,
60025	4997	12	and	and	CC
60025	4997	13	boil	boil	VB
60025	4997	14	it	-PRON-	PRP
60025	4997	15	steadily	steadily	RB
60025	4997	16	six	six	CD
60025	4997	17	hours	hour	NNS
60025	4997	18	,	,	,
60025	4997	19	replenishing	replenish	VBG
60025	4997	20	the	the	DT
60025	4997	21	pot	pot	NN
60025	4997	22	occasionally	occasionally	RB
60025	4997	23	from	from	IN
60025	4997	24	a	a	DT
60025	4997	25	boiling	boiling	NN
60025	4997	26	kettle	kettle	NN
60025	4997	27	.	.	.
60025	4998	1	Turn	turn	VB
60025	4998	2	the	the	DT
60025	4998	3	pudding	pudding	NN
60025	4998	4	frequently	frequently	RB
60025	4998	5	in	in	IN
60025	4998	6	the	the	DT
60025	4998	7	pot	pot	NN
60025	4998	8	.	.	.
60025	4999	1	Prepare	prepare	VB
60025	4999	2	half	half	PDT
60025	4999	3	a	a	DT
60025	4999	4	pound	pound	NN
60025	4999	5	of	of	IN
60025	4999	6	citron	citron	NN
60025	4999	7	cut	cut	NN
60025	4999	8	in	in	IN
60025	4999	9	slips	slip	NNS
60025	4999	10	,	,	,
60025	4999	11	and	and	CC
60025	4999	12	half	half	PDT
60025	4999	13	a	a	DT
60025	4999	14	pound	pound	NN
60025	4999	15	of	of	IN
60025	4999	16	almonds	almond	NNS
60025	4999	17	blanched	blanch	VBN
60025	4999	18	and	and	CC
60025	4999	19	split	split	VBN
60025	4999	20	in	in	IN
60025	4999	21	half	half	NN
60025	4999	22	lengthways	lengthway	NNS
60025	4999	23	.	.	.
60025	5000	1	Stick	stick	VB
60025	5000	2	the	the	DT
60025	5000	3	almonds	almond	NNS
60025	5000	4	and	and	CC
60025	5000	5	the	the	DT
60025	5000	6	citron	citron	NN
60025	5000	7	all	all	RB
60025	5000	8	over	over	IN
60025	5000	9	the	the	DT
60025	5000	10	outside	outside	NN
60025	5000	11	of	of	IN
60025	5000	12	the	the	DT
60025	5000	13	pudding	pudding	NN
60025	5000	14	as	as	RB
60025	5000	15	soon	soon	RB
60025	5000	16	as	as	IN
60025	5000	17	you	-PRON-	PRP
60025	5000	18	take	take	VBP
60025	5000	19	it	-PRON-	PRP
60025	5000	20	out	out	IN
60025	5000	21	of	of	IN
60025	5000	22	the	the	DT
60025	5000	23	cloth	cloth	NN
60025	5000	24	.	.	.
60025	5001	1	Send	send	VB
60025	5001	2	it	-PRON-	PRP
60025	5001	3	to	to	TO
60025	5001	4	table	table	VB
60025	5001	5	hot	hot	JJ
60025	5001	6	,	,	,
60025	5001	7	and	and	CC
60025	5001	8	eat	eat	VB
60025	5001	9	it	-PRON-	PRP
60025	5001	10	with	with	IN
60025	5001	11	wine	wine	NN
60025	5001	12	sauce	sauce	NN
60025	5001	13	,	,	,
60025	5001	14	or	or	CC
60025	5001	15	with	with	IN
60025	5001	16	cold	cold	JJ
60025	5001	17	wine	wine	NN
60025	5001	18	and	and	CC
60025	5001	19	sugar	sugar	NN
60025	5001	20	.	.	.
60025	5002	1	If	if	IN
60025	5002	2	there	there	EX
60025	5002	3	is	be	VBZ
60025	5002	4	much	much	JJ
60025	5002	5	of	of	IN
60025	5002	6	the	the	DT
60025	5002	7	pudding	pudding	NN
60025	5002	8	left	leave	VBD
60025	5002	9	,	,	,
60025	5002	10	tie	tie	VB
60025	5002	11	it	-PRON-	PRP
60025	5002	12	in	in	IN
60025	5002	13	a	a	DT
60025	5002	14	cloth	cloth	NN
60025	5002	15	and	and	CC
60025	5002	16	boil	boil	VB
60025	5002	17	it	-PRON-	PRP
60025	5002	18	again	again	RB
60025	5002	19	next	next	JJ
60025	5002	20	day	day	NN
60025	5002	21	.	.	.
60025	5003	1	All	all	PDT
60025	5003	2	the	the	DT
60025	5003	3	ingredients	ingredient	NNS
60025	5003	4	of	of	IN
60025	5003	5	this	this	DT
60025	5003	6	plum	plum	NN
60025	5003	7	pudding	pudding	NN
60025	5003	8	(	(	-LRB-
60025	5003	9	except	except	IN
60025	5003	10	the	the	DT
60025	5003	11	eggs	egg	NNS
60025	5003	12	)	)	-RRB-
60025	5003	13	should	should	MD
60025	5003	14	be	be	VB
60025	5003	15	prepared	prepare	VBN
60025	5003	16	the	the	DT
60025	5003	17	day	day	NN
60025	5003	18	before	before	RB
60025	5003	19	,	,	,
60025	5003	20	otherwise	otherwise	RB
60025	5003	21	it	-PRON-	PRP
60025	5003	22	can	can	MD
60025	5003	23	not	not	RB
60025	5003	24	be	be	VB
60025	5003	25	made	make	VBN
60025	5003	26	in	in	IN
60025	5003	27	time	time	NN
60025	5003	28	to	to	TO
60025	5003	29	allow	allow	VB
60025	5003	30	of	of	IN
60025	5003	31	its	-PRON-	PRP$
60025	5003	32	being	be	VBG
60025	5003	33	sufficiently	sufficiently	RB
60025	5003	34	boiled	boil	VBN
60025	5003	35	.	.	.
60025	5004	1	We	-PRON-	PRP
60025	5004	2	have	have	VBP
60025	5004	3	known	know	VBN
60025	5004	4	of	of	IN
60025	5004	5	a	a	DT
60025	5004	6	very	very	RB
60025	5004	7	rich	rich	JJ
60025	5004	8	plum	plum	NN
60025	5004	9	pudding	pudde	VBG
60025	5004	10	being	be	VBG
60025	5004	11	mixed	mix	VBN
60025	5004	12	in	in	IN
60025	5004	13	England	England	NNP
60025	5004	14	and	and	CC
60025	5004	15	sent	send	VBN
60025	5004	16	to	to	IN
60025	5004	17	America	America	NNP
60025	5004	18	in	in	IN
60025	5004	19	a	a	DT
60025	5004	20	covered	cover	VBN
60025	5004	21	bowl	bowl	NN
60025	5004	22	;	;	:
60025	5004	23	it	-PRON-	PRP
60025	5004	24	arrived	arrive	VBD
60025	5004	25	perfectly	perfectly	RB
60025	5004	26	good	good	JJ
60025	5004	27	after	after	IN
60025	5004	28	a	a	DT
60025	5004	29	month	month	NN
60025	5004	30	's	's	POS
60025	5004	31	voyage	voyage	NN
60025	5004	32	,	,	,
60025	5004	33	the	the	DT
60025	5004	34	season	season	NN
60025	5004	35	being	be	VBG
60025	5004	36	winter	winter	NN
60025	5004	37	.	.	.
60025	5005	1	A	a	DT
60025	5005	2	BAKED	BAKED	NNP
60025	5005	3	APPLE	APPLE	NNP
60025	5005	4	PUDDING.--Take	PUDDING.--Take	VBZ
60025	5005	5	nine	nine	CD
60025	5005	6	large	large	JJ
60025	5005	7	pippin	pippin	JJ
60025	5005	8	apples	apple	NNS
60025	5005	9	;	;	:
60025	5005	10	pare	pare	NN
60025	5005	11	and	and	CC
60025	5005	12	core	core	VB
60025	5005	13	them	-PRON-	PRP
60025	5005	14	whole	whole	JJ
60025	5005	15	.	.	.
60025	5006	1	Set	Set	VBD
60025	5006	2	them	-PRON-	PRP
60025	5006	3	in	in	IN
60025	5006	4	the	the	DT
60025	5006	5	bottom	bottom	NN
60025	5006	6	of	of	IN
60025	5006	7	a	a	DT
60025	5006	8	large	large	JJ
60025	5006	9	deep	deep	JJ
60025	5006	10	dish	dish	NN
60025	5006	11	,	,	,
60025	5006	12	and	and	CC
60025	5006	13	pour	pour	VB
60025	5006	14	round	round	VBP
60025	5006	15	them	-PRON-	PRP
60025	5006	16	a	a	DT
60025	5006	17	very	very	RB
60025	5006	18	little	little	JJ
60025	5006	19	water	water	NN
60025	5006	20	,	,	,
60025	5006	21	just	just	RB
60025	5006	22	enough	enough	RB
60025	5006	23	to	to	TO
60025	5006	24	keep	keep	VB
60025	5006	25	them	-PRON-	PRP
60025	5006	26	from	from	IN
60025	5006	27	burning	burn	VBG
60025	5006	28	.	.	.
60025	5007	1	Put	put	VB
60025	5007	2	them	-PRON-	PRP
60025	5007	3	into	into	IN
60025	5007	4	an	an	DT
60025	5007	5	oven	oven	NN
60025	5007	6	,	,	,
60025	5007	7	and	and	CC
60025	5007	8	let	let	VB
60025	5007	9	them	-PRON-	PRP
60025	5007	10	bake	bake	VB
60025	5007	11	about	about	IN
60025	5007	12	half	half	PDT
60025	5007	13	an	an	DT
60025	5007	14	hour	hour	NN
60025	5007	15	.	.	.
60025	5008	1	In	in	IN
60025	5008	2	the	the	DT
60025	5008	3	mean	mean	JJ
60025	5008	4	time	time	NN
60025	5008	5	,	,	,
60025	5008	6	mix	mix	VB
60025	5008	7	three	three	CD
60025	5008	8	table	table	NN
60025	5008	9	-	-	HYPH
60025	5008	10	spoonfuls	spoonful	NNS
60025	5008	11	of	of	IN
60025	5008	12	flour	flour	NN
60025	5008	13	with	with	IN
60025	5008	14	a	a	DT
60025	5008	15	quart	quart	NN
60025	5008	16	of	of	IN
60025	5008	17	milk	milk	NN
60025	5008	18	,	,	,
60025	5008	19	a	a	DT
60025	5008	20	quarter	quarter	NN
60025	5008	21	of	of	IN
60025	5008	22	a	a	DT
60025	5008	23	pound	pound	NN
60025	5008	24	of	of	IN
60025	5008	25	white	white	JJ
60025	5008	26	sugar	sugar	NN
60025	5008	27	,	,	,
60025	5008	28	and	and	CC
60025	5008	29	a	a	DT
60025	5008	30	tea	tea	NN
60025	5008	31	-	-	HYPH
60025	5008	32	spoonful	spoonful	JJ
60025	5008	33	of	of	IN
60025	5008	34	mixed	mixed	JJ
60025	5008	35	spice	spice	NN
60025	5008	36	.	.	.
60025	5009	1	Beat	beat	VB
60025	5009	2	seven	seven	CD
60025	5009	3	eggs	egg	NNS
60025	5009	4	very	very	RB
60025	5009	5	light	light	JJ
60025	5009	6	,	,	,
60025	5009	7	and	and	CC
60025	5009	8	stir	stir	VB
60025	5009	9	them	-PRON-	PRP
60025	5009	10	gradually	gradually	RB
60025	5009	11	into	into	IN
60025	5009	12	the	the	DT
60025	5009	13	milk	milk	NN
60025	5009	14	.	.	.
60025	5010	1	Then	then	RB
60025	5010	2	take	take	VB
60025	5010	3	out	out	RP
60025	5010	4	the	the	DT
60025	5010	5	dish	dish	NN
60025	5010	6	of	of	IN
60025	5010	7	apples	apple	NNS
60025	5010	8	,	,	,
60025	5010	9	(	(	-LRB-
60025	5010	10	which	which	WDT
60025	5010	11	by	by	IN
60025	5010	12	this	this	DT
60025	5010	13	time	time	NN
60025	5010	14	should	should	MD
60025	5010	15	be	be	VB
60025	5010	16	half	half	RB
60025	5010	17	baked	baked	JJ
60025	5010	18	,	,	,
60025	5010	19	)	)	-RRB-
60025	5010	20	and	and	CC
60025	5010	21	fill	fill	VB
60025	5010	22	up	up	RP
60025	5010	23	the	the	DT
60025	5010	24	holes	hole	NNS
60025	5010	25	from	from	IN
60025	5010	26	whence	whence	NN
60025	5010	27	you	-PRON-	PRP
60025	5010	28	extracted	extract	VBD
60025	5010	29	the	the	DT
60025	5010	30	cores	core	NNS
60025	5010	31	,	,	,
60025	5010	32	with	with	IN
60025	5010	33	white	white	JJ
60025	5010	34	sugar	sugar	NN
60025	5010	35	;	;	:
60025	5010	36	pressing	press	VBG
60025	5010	37	down	down	RP
60025	5010	38	into	into	IN
60025	5010	39	each	each	DT
60025	5010	40	a	a	DT
60025	5010	41	slice	slice	NN
60025	5010	42	of	of	IN
60025	5010	43	fresh	fresh	JJ
60025	5010	44	lemon	lemon	NN
60025	5010	45	.	.	.
60025	5011	1	Pour	pour	VB
60025	5011	2	the	the	DT
60025	5011	3	batter	batter	NN
60025	5011	4	round	round	IN
60025	5011	5	the	the	DT
60025	5011	6	apples	apple	NNS
60025	5011	7	;	;	:
60025	5011	8	put	put	VB
60025	5011	9	the	the	DT
60025	5011	10	dish	dish	NN
60025	5011	11	again	again	RB
60025	5011	12	into	into	IN
60025	5011	13	the	the	DT
60025	5011	14	oven	oven	NN
60025	5011	15	,	,	,
60025	5011	16	and	and	CC
60025	5011	17	let	let	VB
60025	5011	18	it	-PRON-	PRP
60025	5011	19	bake	bake	VB
60025	5011	20	another	another	DT
60025	5011	21	half	half	JJ
60025	5011	22	hour	hour	NN
60025	5011	23	;	;	:
60025	5011	24	but	but	CC
60025	5011	25	not	not	RB
60025	5011	26	long	long	RB
60025	5011	27	enough	enough	RB
60025	5011	28	for	for	IN
60025	5011	29	the	the	DT
60025	5011	30	apples	apple	NNS
60025	5011	31	to	to	TO
60025	5011	32	fall	fall	VB
60025	5011	33	to	to	IN
60025	5011	34	pieces	piece	NNS
60025	5011	35	;	;	:
60025	5011	36	as	as	IN
60025	5011	37	they	-PRON-	PRP
60025	5011	38	should	should	MD
60025	5011	39	,	,	,
60025	5011	40	when	when	WRB
60025	5011	41	done	do	VBN
60025	5011	42	,	,	,
60025	5011	43	be	be	VB
60025	5011	44	soft	soft	JJ
60025	5011	45	throughout	throughout	IN
60025	5011	46	,	,	,
60025	5011	47	but	but	CC
60025	5011	48	quite	quite	RB
60025	5011	49	whole	whole	JJ
60025	5011	50	.	.	.
60025	5012	1	Send	send	VB
60025	5012	2	it	-PRON-	PRP
60025	5012	3	to	to	TO
60025	5012	4	table	table	VB
60025	5012	5	warm	warm	JJ
60025	5012	6	.	.	.
60025	5013	1	This	this	DT
60025	5013	2	is	be	VBZ
60025	5013	3	sometimes	sometimes	RB
60025	5013	4	called	call	VBN
60025	5013	5	a	a	DT
60025	5013	6	_	_	NNP
60025	5013	7	Bird	Bird	NNP
60025	5013	8	's	's	POS
60025	5013	9	Nest	Nest	NNP
60025	5013	10	Pudding	Pudding	NNP
60025	5013	11	_	_	NNP
60025	5013	12	.	.	.
60025	5014	1	It	-PRON-	PRP
60025	5014	2	will	will	MD
60025	5014	3	be	be	VB
60025	5014	4	much	much	RB
60025	5014	5	improved	improve	VBN
60025	5014	6	by	by	IN
60025	5014	7	previously	previously	RB
60025	5014	8	boiling	boil	VBG
60025	5014	9	in	in	IN
60025	5014	10	the	the	DT
60025	5014	11	milk	milk	NN
60025	5014	12	a	a	DT
60025	5014	13	small	small	JJ
60025	5014	14	handful	handful	NN
60025	5014	15	of	of	IN
60025	5014	16	peach	peach	NN
60025	5014	17	-	-	HYPH
60025	5014	18	leaves	leave	NNS
60025	5014	19	.	.	.
60025	5015	1	Let	let	VB
60025	5015	2	it	-PRON-	PRP
60025	5015	3	get	get	VB
60025	5015	4	cold	cold	JJ
60025	5015	5	before	before	IN
60025	5015	6	you	-PRON-	PRP
60025	5015	7	stir	stir	VBP
60025	5015	8	in	in	IN
60025	5015	9	the	the	DT
60025	5015	10	eggs	egg	NNS
60025	5015	11	.	.	.
60025	5016	1	BOILED	BOILED	NNP
60025	5016	2	APPLE	APPLE	NNP
60025	5016	3	PUDDING.--Pare	pudding.--pare	NN
60025	5016	4	,	,	,
60025	5016	5	core	core	NN
60025	5016	6	,	,	,
60025	5016	7	and	and	CC
60025	5016	8	quarter	quarter	NN
60025	5016	9	as	as	IN
60025	5016	10	many	many	JJ
60025	5016	11	fine	fine	JJ
60025	5016	12	juicy	juicy	JJ
60025	5016	13	apples	apple	NNS
60025	5016	14	as	as	IN
60025	5016	15	will	will	MD
60025	5016	16	weigh	weigh	VB
60025	5016	17	two	two	CD
60025	5016	18	pounds	pound	NNS
60025	5016	19	when	when	WRB
60025	5016	20	done	do	VBN
60025	5016	21	.	.	.
60025	5017	1	Strew	Strew	VBN
60025	5017	2	among	among	IN
60025	5017	3	them	-PRON-	PRP
60025	5017	4	a	a	DT
60025	5017	5	quarter	quarter	NN
60025	5017	6	of	of	IN
60025	5017	7	a	a	DT
60025	5017	8	pound	pound	NN
60025	5017	9	of	of	IN
60025	5017	10	brown	brown	JJ
60025	5017	11	sugar	sugar	NN
60025	5017	12	,	,	,
60025	5017	13	and	and	CC
60025	5017	14	add	add	VB
60025	5017	15	a	a	DT
60025	5017	16	grated	grate	VBN
60025	5017	17	nutmeg	nutmeg	NN
60025	5017	18	,	,	,
60025	5017	19	and	and	CC
60025	5017	20	the	the	DT
60025	5017	21	juice	juice	NN
60025	5017	22	and	and	CC
60025	5017	23	yellow	yellow	JJ
60025	5017	24	peel	peel	NN
60025	5017	25	of	of	IN
60025	5017	26	a	a	DT
60025	5017	27	large	large	JJ
60025	5017	28	lemon	lemon	NN
60025	5017	29	.	.	.
60025	5018	1	Prepare	prepare	VB
60025	5018	2	a	a	DT
60025	5018	3	paste	paste	NN
60025	5018	4	of	of	IN
60025	5018	5	suet	suet	NN
60025	5018	6	and	and	CC
60025	5018	7	flour	flour	NN
60025	5018	8	,	,	,
60025	5018	9	in	in	IN
60025	5018	10	the	the	DT
60025	5018	11	proportion	proportion	NN
60025	5018	12	of	of	IN
60025	5018	13	a	a	DT
60025	5018	14	pound	pound	NN
60025	5018	15	of	of	IN
60025	5018	16	chopped	chop	VBN
60025	5018	17	suet	suet	NN
60025	5018	18	to	to	IN
60025	5018	19	two	two	CD
60025	5018	20	pounds	pound	NNS
60025	5018	21	of	of	IN
60025	5018	22	flour	flour	NN
60025	5018	23	.	.	.
60025	5019	1	Roll	roll	VB
60025	5019	2	it	-PRON-	PRP
60025	5019	3	out	out	IN
60025	5019	4	of	of	IN
60025	5019	5	moderate	moderate	JJ
60025	5019	6	thickness	thickness	NN
60025	5019	7	;	;	:
60025	5019	8	lay	lie	VBD
60025	5019	9	the	the	DT
60025	5019	10	apples	apple	NNS
60025	5019	11	in	in	IN
60025	5019	12	the	the	DT
60025	5019	13	centre	centre	NN
60025	5019	14	,	,	,
60025	5019	15	and	and	CC
60025	5019	16	close	close	VB
60025	5019	17	the	the	DT
60025	5019	18	paste	paste	NN
60025	5019	19	nicely	nicely	RB
60025	5019	20	over	over	IN
60025	5019	21	them	-PRON-	PRP
60025	5019	22	in	in	IN
60025	5019	23	the	the	DT
60025	5019	24	form	form	NN
60025	5019	25	of	of	IN
60025	5019	26	a	a	DT
60025	5019	27	large	large	JJ
60025	5019	28	dumpling	dumpling	NN
60025	5019	29	;	;	:
60025	5019	30	tie	tie	VB
60025	5019	31	it	-PRON-	PRP
60025	5019	32	in	in	IN
60025	5019	33	a	a	DT
60025	5019	34	cloth	cloth	NN
60025	5019	35	and	and	CC
60025	5019	36	boil	boil	VB
60025	5019	37	it	-PRON-	PRP
60025	5019	38	three	three	CD
60025	5019	39	hours	hour	NNS
60025	5019	40	.	.	.
60025	5020	1	Send	send	VB
60025	5020	2	it	-PRON-	PRP
60025	5020	3	to	to	TO
60025	5020	4	table	table	VB
60025	5020	5	hot	hot	JJ
60025	5020	6	,	,	,
60025	5020	7	and	and	CC
60025	5020	8	eat	eat	VB
60025	5020	9	with	with	IN
60025	5020	10	it	-PRON-	PRP
60025	5020	11	cream	cream	NN
60025	5020	12	sauce	sauce	NN
60025	5020	13	,	,	,
60025	5020	14	or	or	CC
60025	5020	15	with	with	IN
60025	5020	16	butter	butter	NN
60025	5020	17	and	and	CC
60025	5020	18	sugar	sugar	NN
60025	5020	19	.	.	.
60025	5021	1	The	the	DT
60025	5021	2	water	water	NN
60025	5021	3	must	must	MD
60025	5021	4	boil	boil	VB
60025	5021	5	before	before	IN
60025	5021	6	the	the	DT
60025	5021	7	pudding	pudding	NN
60025	5021	8	goes	go	VBZ
60025	5021	9	in	in	RB
60025	5021	10	.	.	.
60025	5022	1	Any	any	DT
60025	5022	2	fruit	fruit	NN
60025	5022	3	pudding	pudding	NN
60025	5022	4	may	may	MD
60025	5022	5	be	be	VB
60025	5022	6	made	make	VBN
60025	5022	7	in	in	IN
60025	5022	8	a	a	DT
60025	5022	9	similar	similar	JJ
60025	5022	10	manner	manner	NN
60025	5022	11	.	.	.
60025	5023	1	AN	an	DT
60025	5023	2	EASTERN	EASTERN	NNP
60025	5023	3	PUDDING.--Make	PUDDING.--Make	VBZ
60025	5023	4	a	a	DT
60025	5023	5	paste	paste	NN
60025	5023	6	of	of	IN
60025	5023	7	a	a	DT
60025	5023	8	pound	pound	NN
60025	5023	9	of	of	IN
60025	5023	10	flour	flour	NN
60025	5023	11	and	and	CC
60025	5023	12	half	half	PDT
60025	5023	13	a	a	DT
60025	5023	14	pound	pound	NN
60025	5023	15	of	of	IN
60025	5023	16	minced	mince	VBN
60025	5023	17	suet	suet	NN
60025	5023	18	;	;	:
60025	5023	19	and	and	CC
60025	5023	20	roll	roll	VB
60025	5023	21	it	-PRON-	PRP
60025	5023	22	out	out	RP
60025	5023	23	thin	thin	RB
60025	5023	24	into	into	IN
60025	5023	25	a	a	DT
60025	5023	26	square	square	JJ
60025	5023	27	or	or	CC
60025	5023	28	oblong	oblong	JJ
60025	5023	29	sheet	sheet	NN
60025	5023	30	;	;	:
60025	5023	31	trim	trim	VB
60025	5023	32	off	off	RP
60025	5023	33	the	the	DT
60025	5023	34	edges	edge	NNS
60025	5023	35	so	so	IN
60025	5023	36	as	as	IN
60025	5023	37	to	to	TO
60025	5023	38	make	make	VB
60025	5023	39	it	-PRON-	PRP
60025	5023	40	an	an	DT
60025	5023	41	even	even	JJ
60025	5023	42	shape	shape	NN
60025	5023	43	.	.	.
60025	5024	1	Spread	spread	VB
60025	5024	2	thickly	thickly	RB
60025	5024	3	over	over	IN
60025	5024	4	it	-PRON-	PRP
60025	5024	5	some	some	DT
60025	5024	6	marmalade	marmalade	NN
60025	5024	7	,	,	,
60025	5024	8	or	or	CC
60025	5024	9	cold	cold	JJ
60025	5024	10	stewed	stewed	JJ
60025	5024	11	fruit	fruit	NN
60025	5024	12	,	,	,
60025	5024	13	(	(	-LRB-
60025	5024	14	which	which	WDT
60025	5024	15	must	must	MD
60025	5024	16	be	be	VB
60025	5024	17	made	make	VBN
60025	5024	18	very	very	RB
60025	5024	19	sweet	sweet	JJ
60025	5024	20	,	,	,
60025	5024	21	)	)	-RRB-
60025	5024	22	either	either	CC
60025	5024	23	apple	apple	NN
60025	5024	24	,	,	,
60025	5024	25	peach	peach	NNP
60025	5024	26	,	,	,
60025	5024	27	plum	plum	NN
60025	5024	28	,	,	,
60025	5024	29	gooseberry	gooseberry	NN
60025	5024	30	or	or	CC
60025	5024	31	cranberry	cranberry	NN
60025	5024	32	.	.	.
60025	5025	1	Roll	roll	VB
60025	5025	2	up	up	RP
60025	5025	3	the	the	DT
60025	5025	4	paste	paste	NN
60025	5025	5	,	,	,
60025	5025	6	with	with	IN
60025	5025	7	the	the	DT
60025	5025	8	fruit	fruit	NN
60025	5025	9	spread	spread	NN
60025	5025	10	on	on	IN
60025	5025	11	it	-PRON-	PRP
60025	5025	12	,	,	,
60025	5025	13	into	into	IN
60025	5025	14	a	a	DT
60025	5025	15	scroll	scroll	NN
60025	5025	16	.	.	.
60025	5026	1	Secure	secure	VB
60025	5026	2	each	each	DT
60025	5026	3	end	end	NN
60025	5026	4	by	by	IN
60025	5026	5	putting	put	VBG
60025	5026	6	on	on	RP
60025	5026	7	nicely	nicely	RB
60025	5026	8	a	a	DT
60025	5026	9	thin	thin	JJ
60025	5026	10	round	round	JJ
60025	5026	11	piece	piece	NN
60025	5026	12	rolled	roll	VBD
60025	5026	13	out	out	RP
60025	5026	14	from	from	IN
60025	5026	15	the	the	DT
60025	5026	16	trimmings	trimming	NNS
60025	5026	17	that	that	WDT
60025	5026	18	you	-PRON-	PRP
60025	5026	19	cut	cut	VBD
60025	5026	20	off	off	RP
60025	5026	21	the	the	DT
60025	5026	22	edges	edge	NNS
60025	5026	23	of	of	IN
60025	5026	24	the	the	DT
60025	5026	25	sheet	sheet	NN
60025	5026	26	.	.	.
60025	5027	1	Put	put	VB
60025	5027	2	the	the	DT
60025	5027	3	pudding	pudding	NN
60025	5027	4	into	into	IN
60025	5027	5	a	a	DT
60025	5027	6	cloth	cloth	NN
60025	5027	7	,	,	,
60025	5027	8	and	and	CC
60025	5027	9	boil	boil	VB
60025	5027	10	it	-PRON-	PRP
60025	5027	11	at	at	RB
60025	5027	12	least	least	RBS
60025	5027	13	three	three	CD
60025	5027	14	hours	hour	NNS
60025	5027	15	.	.	.
60025	5028	1	Serve	serve	VB
60025	5028	2	it	-PRON-	PRP
60025	5028	3	up	up	RP
60025	5028	4	hot	hot	RB
60025	5028	5	,	,	,
60025	5028	6	and	and	CC
60025	5028	7	eat	eat	VB
60025	5028	8	it	-PRON-	PRP
60025	5028	9	with	with	IN
60025	5028	10	cream	cream	NN
60025	5028	11	sauce	sauce	NN
60025	5028	12	,	,	,
60025	5028	13	or	or	CC
60025	5028	14	with	with	IN
60025	5028	15	butter	butter	NN
60025	5028	16	and	and	CC
60025	5028	17	sugar	sugar	NN
60025	5028	18	.	.	.
60025	5029	1	The	the	DT
60025	5029	2	pudding	pudding	NN
60025	5029	3	must	must	MD
60025	5029	4	be	be	VB
60025	5029	5	put	put	VBN
60025	5029	6	on	on	RP
60025	5029	7	in	in	IN
60025	5029	8	boiling	boiling	NN
60025	5029	9	water	water	NN
60025	5029	10	.	.	.
60025	5030	1	APPLE	APPLE	NNP
60025	5030	2	DUMPLINGS	DUMPLINGS	NNP
60025	5030	3	.	.	.
60025	5031	1	Take	take	VB
60025	5031	2	large	large	JJ
60025	5031	3	fine	fine	JJ
60025	5031	4	juicy	juicy	JJ
60025	5031	5	apples	apple	NNS
60025	5031	6	.	.	.
60025	5032	1	Pare	pare	VB
60025	5032	2	them	-PRON-	PRP
60025	5032	3	,	,	,
60025	5032	4	and	and	CC
60025	5032	5	extract	extract	VB
60025	5032	6	the	the	DT
60025	5032	7	cores	core	NNS
60025	5032	8	without	without	IN
60025	5032	9	dividing	divide	VBG
60025	5032	10	the	the	DT
60025	5032	11	apple	apple	NN
60025	5032	12	.	.	.
60025	5033	1	Fill	fill	VB
60025	5033	2	each	each	DT
60025	5033	3	hole	hole	NN
60025	5033	4	with	with	IN
60025	5033	5	brown	brown	JJ
60025	5033	6	sugar	sugar	NN
60025	5033	7	,	,	,
60025	5033	8	and	and	CC
60025	5033	9	some	some	DT
60025	5033	10	chips	chip	NNS
60025	5033	11	of	of	IN
60025	5033	12	lemon	lemon	NN
60025	5033	13	-	-	HYPH
60025	5033	14	peel	peel	NN
60025	5033	15	.	.	.
60025	5034	1	Also	also	RB
60025	5034	2	squeeze	squeeze	VB
60025	5034	3	in	in	IN
60025	5034	4	some	some	DT
60025	5034	5	lemon	lemon	NN
60025	5034	6	juice	juice	NN
60025	5034	7	.	.	.
60025	5035	1	Or	or	CC
60025	5035	2	you	-PRON-	PRP
60025	5035	3	may	may	MD
60025	5035	4	fill	fill	VB
60025	5035	5	the	the	DT
60025	5035	6	cavities	cavity	NNS
60025	5035	7	with	with	IN
60025	5035	8	raspberry	raspberry	NNP
60025	5035	9	jam	jam	NNP
60025	5035	10	,	,	,
60025	5035	11	or	or	CC
60025	5035	12	with	with	IN
60025	5035	13	any	any	DT
60025	5035	14	sort	sort	NN
60025	5035	15	of	of	IN
60025	5035	16	marmalade	marmalade	NN
60025	5035	17	.	.	.
60025	5036	1	Have	have	VBP
60025	5036	2	ready	ready	JJ
60025	5036	3	a	a	DT
60025	5036	4	paste	paste	NN
60025	5036	5	,	,	,
60025	5036	6	made	make	VBN
60025	5036	7	in	in	IN
60025	5036	8	the	the	DT
60025	5036	9	proportion	proportion	NN
60025	5036	10	of	of	IN
60025	5036	11	a	a	DT
60025	5036	12	pound	pound	NN
60025	5036	13	of	of	IN
60025	5036	14	suet	suet	NN
60025	5036	15	,	,	,
60025	5036	16	chopped	chop	VBD
60025	5036	17	as	as	RB
60025	5036	18	fine	fine	JJ
60025	5036	19	as	as	IN
60025	5036	20	possible	possible	JJ
60025	5036	21	,	,	,
60025	5036	22	to	to	IN
60025	5036	23	two	two	CD
60025	5036	24	pounds	pound	NNS
60025	5036	25	and	and	CC
60025	5036	26	a	a	DT
60025	5036	27	half	half	NN
60025	5036	28	of	of	IN
60025	5036	29	sifted	sift	VBN
60025	5036	30	flour	flour	NN
60025	5036	31	,	,	,
60025	5036	32	well	well	RB
60025	5036	33	mixed	mixed	JJ
60025	5036	34	,	,	,
60025	5036	35	and	and	CC
60025	5036	36	wetted	wet	VBN
60025	5036	37	with	with	IN
60025	5036	38	as	as	RB
60025	5036	39	little	little	JJ
60025	5036	40	water	water	NN
60025	5036	41	as	as	IN
60025	5036	42	possible	possible	JJ
60025	5036	43	.	.	.
60025	5037	1	Roll	roll	VB
60025	5037	2	out	out	RP
60025	5037	3	the	the	DT
60025	5037	4	paste	paste	NN
60025	5037	5	to	to	IN
60025	5037	6	a	a	DT
60025	5037	7	moderate	moderate	JJ
60025	5037	8	thickness	thickness	NN
60025	5037	9	,	,	,
60025	5037	10	and	and	CC
60025	5037	11	cut	cut	VBD
60025	5037	12	it	-PRON-	PRP
60025	5037	13	into	into	IN
60025	5037	14	circular	circular	JJ
60025	5037	15	pieces	piece	NNS
60025	5037	16	,	,	,
60025	5037	17	allowing	allow	VBG
60025	5037	18	two	two	CD
60025	5037	19	pieces	piece	NNS
60025	5037	20	to	to	IN
60025	5037	21	each	each	DT
60025	5037	22	dumpling	dumpling	NN
60025	5037	23	.	.	.
60025	5038	1	Lay	lay	VB
60025	5038	2	your	-PRON-	PRP$
60025	5038	3	apple	apple	NN
60025	5038	4	on	on	IN
60025	5038	5	one	one	CD
60025	5038	6	piece	piece	NN
60025	5038	7	,	,	,
60025	5038	8	and	and	CC
60025	5038	9	put	put	VBD
60025	5038	10	another	another	DT
60025	5038	11	piece	piece	NN
60025	5038	12	on	on	IN
60025	5038	13	the	the	DT
60025	5038	14	top	top	NN
60025	5038	15	,	,	,
60025	5038	16	closing	close	VBG
60025	5038	17	the	the	DT
60025	5038	18	paste	paste	NN
60025	5038	19	round	round	IN
60025	5038	20	the	the	DT
60025	5038	21	sides	side	NNS
60025	5038	22	with	with	IN
60025	5038	23	your	-PRON-	PRP$
60025	5038	24	fingers	finger	NNS
60025	5038	25	,	,	,
60025	5038	26	so	so	IN
60025	5038	27	as	as	IN
60025	5038	28	to	to	TO
60025	5038	29	cover	cover	VB
60025	5038	30	the	the	DT
60025	5038	31	apple	apple	NN
60025	5038	32	entirely	entirely	RB
60025	5038	33	.	.	.
60025	5039	1	This	this	DT
60025	5039	2	is	be	VBZ
60025	5039	3	a	a	DT
60025	5039	4	better	well	JJR
60025	5039	5	way	way	NN
60025	5039	6	than	than	IN
60025	5039	7	gathering	gather	VBG
60025	5039	8	up	up	RP
60025	5039	9	the	the	DT
60025	5039	10	paste	paste	NN
60025	5039	11	at	at	IN
60025	5039	12	one	one	CD
60025	5039	13	end	end	NN
60025	5039	14	,	,	,
60025	5039	15	as	as	IN
60025	5039	16	the	the	DT
60025	5039	17	dumpling	dumpling	NN
60025	5039	18	is	be	VBZ
60025	5039	19	less	less	RBR
60025	5039	20	liable	liable	JJ
60025	5039	21	to	to	TO
60025	5039	22	burst	burst	VB
60025	5039	23	.	.	.
60025	5040	1	Boil	boil	VB
60025	5040	2	each	each	DT
60025	5040	3	dumpling	dumpling	NN
60025	5040	4	in	in	IN
60025	5040	5	a	a	DT
60025	5040	6	small	small	JJ
60025	5040	7	coarse	coarse	JJ
60025	5040	8	cloth	cloth	NN
60025	5040	9	,	,	,
60025	5040	10	which	which	WDT
60025	5040	11	has	have	VBZ
60025	5040	12	first	first	RB
60025	5040	13	been	be	VBN
60025	5040	14	dipped	dip	VBN
60025	5040	15	in	in	IN
60025	5040	16	hot	hot	JJ
60025	5040	17	water	water	NN
60025	5040	18	.	.	.
60025	5041	1	There	there	EX
60025	5041	2	should	should	MD
60025	5041	3	always	always	RB
60025	5041	4	be	be	VB
60025	5041	5	a	a	DT
60025	5041	6	set	set	NN
60025	5041	7	of	of	IN
60025	5041	8	cloths	cloth	NNS
60025	5041	9	kept	keep	VBN
60025	5041	10	for	for	IN
60025	5041	11	the	the	DT
60025	5041	12	purpose	purpose	NN
60025	5041	13	.	.	.
60025	5042	1	Tie	tie	VB
60025	5042	2	them	-PRON-	PRP
60025	5042	3	tightly	tightly	RB
60025	5042	4	,	,	,
60025	5042	5	leaving	leave	VBG
60025	5042	6	a	a	DT
60025	5042	7	small	small	JJ
60025	5042	8	space	space	NN
60025	5042	9	for	for	IN
60025	5042	10	the	the	DT
60025	5042	11	dumpling	dumpling	NN
60025	5042	12	to	to	TO
60025	5042	13	swell	swell	VB
60025	5042	14	.	.	.
60025	5043	1	Plaster	plaster	VB
60025	5043	2	a	a	DT
60025	5043	3	little	little	JJ
60025	5043	4	flour	flour	NN
60025	5043	5	on	on	IN
60025	5043	6	the	the	DT
60025	5043	7	inside	inside	NN
60025	5043	8	of	of	IN
60025	5043	9	each	each	DT
60025	5043	10	tying	tie	VBG
60025	5043	11	place	place	NN
60025	5043	12	to	to	TO
60025	5043	13	prevent	prevent	VB
60025	5043	14	the	the	DT
60025	5043	15	water	water	NN
60025	5043	16	from	from	IN
60025	5043	17	getting	get	VBG
60025	5043	18	in	in	IN
60025	5043	19	.	.	.
60025	5044	1	Have	have	VBP
60025	5044	2	ready	ready	JJ
60025	5044	3	a	a	DT
60025	5044	4	pot	pot	NN
60025	5044	5	of	of	IN
60025	5044	6	boiling	boiling	NN
60025	5044	7	water	water	NN
60025	5044	8	.	.	.
60025	5045	1	Put	put	VB
60025	5045	2	in	in	RP
60025	5045	3	the	the	DT
60025	5045	4	dumplings	dumpling	NNS
60025	5045	5	and	and	CC
60025	5045	6	boil	boil	VB
60025	5045	7	them	-PRON-	PRP
60025	5045	8	steadily	steadily	RB
60025	5045	9	for	for	IN
60025	5045	10	an	an	DT
60025	5045	11	hour	hour	NN
60025	5045	12	.	.	.
60025	5046	1	Send	send	VB
60025	5046	2	them	-PRON-	PRP
60025	5046	3	to	to	TO
60025	5046	4	table	table	VB
60025	5046	5	hot	hot	JJ
60025	5046	6	in	in	IN
60025	5046	7	a	a	DT
60025	5046	8	covered	covered	JJ
60025	5046	9	dish	dish	NN
60025	5046	10	.	.	.
60025	5047	1	Do	do	VB
60025	5047	2	not	not	RB
60025	5047	3	take	take	VB
60025	5047	4	them	-PRON-	PRP
60025	5047	5	up	up	RP
60025	5047	6	till	till	IN
60025	5047	7	a	a	DT
60025	5047	8	moment	moment	NN
60025	5047	9	before	before	IN
60025	5047	10	they	-PRON-	PRP
60025	5047	11	are	be	VBP
60025	5047	12	wanted	want	VBN
60025	5047	13	.	.	.
60025	5048	1	Eat	eat	VB
60025	5048	2	them	-PRON-	PRP
60025	5048	3	with	with	IN
60025	5048	4	cream	cream	NN
60025	5048	5	and	and	CC
60025	5048	6	sugar	sugar	NN
60025	5048	7	,	,	,
60025	5048	8	or	or	CC
60025	5048	9	with	with	IN
60025	5048	10	butter	butter	NN
60025	5048	11	and	and	CC
60025	5048	12	sugar	sugar	NN
60025	5048	13	.	.	.
60025	5049	1	You	-PRON-	PRP
60025	5049	2	may	may	MD
60025	5049	3	make	make	VB
60025	5049	4	the	the	DT
60025	5049	5	paste	paste	NN
60025	5049	6	with	with	IN
60025	5049	7	butter	butter	NN
60025	5049	8	instead	instead	RB
60025	5049	9	of	of	IN
60025	5049	10	suet	suet	NN
60025	5049	11	,	,	,
60025	5049	12	allowing	allow	VBG
60025	5049	13	a	a	DT
60025	5049	14	pound	pound	NN
60025	5049	15	of	of	IN
60025	5049	16	butter	butter	NN
60025	5049	17	to	to	IN
60025	5049	18	two	two	CD
60025	5049	19	pounds	pound	NNS
60025	5049	20	and	and	CC
60025	5049	21	a	a	DT
60025	5049	22	quarter	quarter	NN
60025	5049	23	of	of	IN
60025	5049	24	flour	flour	NN
60025	5049	25	.	.	.
60025	5050	1	But	but	CC
60025	5050	2	when	when	WRB
60025	5050	3	paste	paste	NN
60025	5050	4	is	be	VBZ
60025	5050	5	to	to	TO
60025	5050	6	be	be	VB
60025	5050	7	boiled	boil	VBN
60025	5050	8	,	,	,
60025	5050	9	suet	suet	NN
60025	5050	10	will	will	MD
60025	5050	11	make	make	VB
60025	5050	12	it	-PRON-	PRP
60025	5050	13	much	much	RB
60025	5050	14	lighter	light	JJR
60025	5050	15	and	and	CC
60025	5050	16	finer	fine	JJR
60025	5050	17	than	than	IN
60025	5050	18	butter	butter	NN
60025	5050	19	.	.	.
60025	5051	1	Apple	apple	NN
60025	5051	2	dumplings	dumpling	NNS
60025	5051	3	may	may	MD
60025	5051	4	be	be	VB
60025	5051	5	made	make	VBN
60025	5051	6	in	in	IN
60025	5051	7	a	a	DT
60025	5051	8	very	very	RB
60025	5051	9	plain	plain	JJ
60025	5051	10	manner	manner	NN
60025	5051	11	with	with	IN
60025	5051	12	potato	potato	NN
60025	5051	13	paste	paste	NN
60025	5051	14	,	,	,
60025	5051	15	and	and	CC
60025	5051	16	boiled	boil	VBN
60025	5051	17	without	without	IN
60025	5051	18	cloths	cloth	NNS
60025	5051	19	,	,	,
60025	5051	20	dredging	dredge	VBG
60025	5051	21	the	the	DT
60025	5051	22	outside	outside	NN
60025	5051	23	of	of	IN
60025	5051	24	each	each	DT
60025	5051	25	dumpling	dumple	VBG
60025	5051	26	with	with	IN
60025	5051	27	flour	flour	NN
60025	5051	28	.	.	.
60025	5052	1	They	-PRON-	PRP
60025	5052	2	should	should	MD
60025	5052	3	boil	boil	VB
60025	5052	4	about	about	RB
60025	5052	5	three	three	CD
60025	5052	6	quarters	quarter	NNS
60025	5052	7	of	of	IN
60025	5052	8	an	an	DT
60025	5052	9	hour	hour	NN
60025	5052	10	when	when	WRB
60025	5052	11	without	without	IN
60025	5052	12	cloths	cloth	NNS
60025	5052	13	.	.	.
60025	5053	1	The	the	DT
60025	5053	2	apples	apple	NNS
60025	5053	3	for	for	IN
60025	5053	4	dumplings	dumpling	NNS
60025	5053	5	should	should	MD
60025	5053	6	always	always	RB
60025	5053	7	be	be	VB
60025	5053	8	whole	whole	JJ
60025	5053	9	,	,	,
60025	5053	10	(	(	-LRB-
60025	5053	11	except	except	IN
60025	5053	12	the	the	DT
60025	5053	13	cores	core	NNS
60025	5053	14	;	;	,
60025	5053	15	)	)	-RRB-
60025	5053	16	for	for	IN
60025	5053	17	if	if	IN
60025	5053	18	quartered	quarter	VBN
60025	5053	19	,	,	,
60025	5053	20	the	the	DT
60025	5053	21	pieces	piece	NNS
60025	5053	22	will	will	MD
60025	5053	23	separate	separate	VB
60025	5053	24	in	in	IN
60025	5053	25	boiling	boiling	NN
60025	5053	26	and	and	CC
60025	5053	27	break	break	VB
60025	5053	28	through	through	IN
60025	5053	29	the	the	DT
60025	5053	30	crust	crust	NN
60025	5053	31	.	.	.
60025	5054	1	The	the	DT
60025	5054	2	apples	apple	NNS
60025	5054	3	should	should	MD
60025	5054	4	never	never	RB
60025	5054	5	be	be	VB
60025	5054	6	sweet	sweet	JJ
60025	5054	7	ones	one	NNS
60025	5054	8	.	.	.
60025	5055	1	RICE	RICE	NNP
60025	5055	2	DUMPLINGS.--Pick	DUMPLINGS.--Pick	NNP
60025	5055	3	and	and	CC
60025	5055	4	wash	wash	VB
60025	5055	5	a	a	DT
60025	5055	6	pound	pound	NN
60025	5055	7	of	of	IN
60025	5055	8	rice	rice	NN
60025	5055	9	,	,	,
60025	5055	10	and	and	CC
60025	5055	11	boil	boil	VB
60025	5055	12	it	-PRON-	PRP
60025	5055	13	gently	gently	RB
60025	5055	14	in	in	IN
60025	5055	15	two	two	CD
60025	5055	16	quarts	quart	NNS
60025	5055	17	of	of	IN
60025	5055	18	water	water	NN
60025	5055	19	till	till	IN
60025	5055	20	it	-PRON-	PRP
60025	5055	21	becomes	become	VBZ
60025	5055	22	dry	dry	JJ
60025	5055	23	;	;	:
60025	5055	24	keeping	keep	VBG
60025	5055	25	the	the	DT
60025	5055	26	pot	pot	NN
60025	5055	27	well	well	RB
60025	5055	28	covered	cover	VBN
60025	5055	29	,	,	,
60025	5055	30	and	and	CC
60025	5055	31	not	not	RB
60025	5055	32	stirring	stir	VBG
60025	5055	33	it	-PRON-	PRP
60025	5055	34	.	.	.
60025	5056	1	Then	then	RB
60025	5056	2	take	take	VB
60025	5056	3	it	-PRON-	PRP
60025	5056	4	off	off	IN
60025	5056	5	the	the	DT
60025	5056	6	fire	fire	NN
60025	5056	7	,	,	,
60025	5056	8	and	and	CC
60025	5056	9	spread	spread	VBD
60025	5056	10	it	-PRON-	PRP
60025	5056	11	out	out	RP
60025	5056	12	to	to	TO
60025	5056	13	cool	cool	VB
60025	5056	14	on	on	IN
60025	5056	15	the	the	DT
60025	5056	16	bottom	bottom	NN
60025	5056	17	of	of	IN
60025	5056	18	an	an	DT
60025	5056	19	inverted	invert	VBN
60025	5056	20	sieve	sieve	NN
60025	5056	21	:	:	:
60025	5056	22	loosening	loosen	VBG
60025	5056	23	the	the	DT
60025	5056	24	grains	grain	NNS
60025	5056	25	lightly	lightly	RB
60025	5056	26	with	with	IN
60025	5056	27	a	a	DT
60025	5056	28	fork	fork	NN
60025	5056	29	,	,	,
60025	5056	30	that	that	IN
60025	5056	31	all	all	PDT
60025	5056	32	the	the	DT
60025	5056	33	moisture	moisture	NN
60025	5056	34	may	may	MD
60025	5056	35	evaporate	evaporate	VB
60025	5056	36	.	.	.
60025	5057	1	Pare	pare	VB
60025	5057	2	a	a	DT
60025	5057	3	dozen	dozen	NN
60025	5057	4	pippins	pippin	NNS
60025	5057	5	or	or	CC
60025	5057	6	other	other	JJ
60025	5057	7	large	large	JJ
60025	5057	8	juicy	juicy	JJ
60025	5057	9	apples	apple	NNS
60025	5057	10	,	,	,
60025	5057	11	and	and	CC
60025	5057	12	scoop	scoop	VB
60025	5057	13	out	out	RP
60025	5057	14	the	the	DT
60025	5057	15	core	core	NN
60025	5057	16	.	.	.
60025	5058	1	Then	then	RB
60025	5058	2	fill	fill	VB
60025	5058	3	up	up	RP
60025	5058	4	the	the	DT
60025	5058	5	cavity	cavity	NN
60025	5058	6	with	with	IN
60025	5058	7	marmalade	marmalade	NN
60025	5058	8	,	,	,
60025	5058	9	or	or	CC
60025	5058	10	with	with	IN
60025	5058	11	lemon	lemon	NN
60025	5058	12	and	and	CC
60025	5058	13	sugar	sugar	NN
60025	5058	14	.	.	.
60025	5059	1	Cover	cover	VB
60025	5059	2	every	every	DT
60025	5059	3	apple	apple	NN
60025	5059	4	all	all	RB
60025	5059	5	over	over	RB
60025	5059	6	with	with	IN
60025	5059	7	a	a	DT
60025	5059	8	thick	thick	JJ
60025	5059	9	coating	coating	NN
60025	5059	10	of	of	IN
60025	5059	11	the	the	DT
60025	5059	12	boiled	boil	VBN
60025	5059	13	rice	rice	NN
60025	5059	14	.	.	.
60025	5060	1	Tie	tie	VB
60025	5060	2	up	up	RP
60025	5060	3	each	each	DT
60025	5060	4	in	in	IN
60025	5060	5	a	a	DT
60025	5060	6	separate	separate	JJ
60025	5060	7	cloth,[F	cloth,[f	NN
60025	5060	8	]	]	-RRB-
60025	5060	9	and	and	CC
60025	5060	10	put	put	VB
60025	5060	11	them	-PRON-	PRP
60025	5060	12	into	into	IN
60025	5060	13	a	a	DT
60025	5060	14	pot	pot	NN
60025	5060	15	of	of	IN
60025	5060	16	cold	cold	JJ
60025	5060	17	water	water	NN
60025	5060	18	.	.	.
60025	5061	1	They	-PRON-	PRP
60025	5061	2	will	will	MD
60025	5061	3	require	require	VB
60025	5061	4	about	about	IN
60025	5061	5	an	an	DT
60025	5061	6	hour	hour	NN
60025	5061	7	and	and	CC
60025	5061	8	a	a	DT
60025	5061	9	quarter	quarter	NN
60025	5061	10	after	after	IN
60025	5061	11	they	-PRON-	PRP
60025	5061	12	begin	begin	VBP
60025	5061	13	to	to	TO
60025	5061	14	boil	boil	VB
60025	5061	15	;	;	:
60025	5061	16	perhaps	perhaps	RB
60025	5061	17	longer	long	RBR
60025	5061	18	.	.	.
60025	5062	1	Turn	turn	VB
60025	5062	2	them	-PRON-	PRP
60025	5062	3	out	out	RP
60025	5062	4	on	on	IN
60025	5062	5	a	a	DT
60025	5062	6	large	large	JJ
60025	5062	7	dish	dish	NN
60025	5062	8	,	,	,
60025	5062	9	and	and	CC
60025	5062	10	be	be	VB
60025	5062	11	careful	careful	JJ
60025	5062	12	in	in	IN
60025	5062	13	doing	do	VBG
60025	5062	14	so	so	RB
60025	5062	15	not	not	RB
60025	5062	16	to	to	TO
60025	5062	17	break	break	VB
60025	5062	18	the	the	DT
60025	5062	19	dumplings	dumpling	NNS
60025	5062	20	.	.	.
60025	5063	1	Eat	eat	VB
60025	5063	2	them	-PRON-	PRP
60025	5063	3	with	with	IN
60025	5063	4	cream	cream	NN
60025	5063	5	sauce	sauce	NN
60025	5063	6	,	,	,
60025	5063	7	or	or	CC
60025	5063	8	with	with	IN
60025	5063	9	wine	wine	NN
60025	5063	10	sauce	sauce	NN
60025	5063	11	,	,	,
60025	5063	12	or	or	CC
60025	5063	13	with	with	IN
60025	5063	14	butter	butter	NN
60025	5063	15	,	,	,
60025	5063	16	sugar	sugar	NN
60025	5063	17	,	,	,
60025	5063	18	and	and	CC
60025	5063	19	nutmeg	nutmeg	NNP
60025	5063	20	beaten	beat	VBN
60025	5063	21	together	together	RB
60025	5063	22	.	.	.
60025	5064	1	FOOTNOTES	footnote	NNS
60025	5064	2	:	:	:
60025	5064	3	[	[	-LRB-
60025	5064	4	F	f	NN
60025	5064	5	]	]	-RRB-
60025	5064	6	Your	-PRON-	PRP$
60025	5064	7	pudding	pudding	NN
60025	5064	8	and	and	CC
60025	5064	9	dumpling	dumpling	NN
60025	5064	10	cloths	cloth	NNS
60025	5064	11	should	should	MD
60025	5064	12	be	be	VB
60025	5064	13	squares	square	NNS
60025	5064	14	of	of	IN
60025	5064	15	coarse	coarse	JJ
60025	5064	16	thick	thick	JJ
60025	5064	17	linen	linen	NN
60025	5064	18	,	,	,
60025	5064	19	hemmed	hem	VBN
60025	5064	20	,	,	,
60025	5064	21	and	and	CC
60025	5064	22	with	with	IN
60025	5064	23	tape	tape	NN
60025	5064	24	strings	string	NNS
60025	5064	25	sewed	sew	VBN
60025	5064	26	to	to	IN
60025	5064	27	them	-PRON-	PRP
60025	5064	28	.	.	.
60025	5065	1	After	after	IN
60025	5065	2	using	use	VBG
60025	5065	3	,	,	,
60025	5065	4	they	-PRON-	PRP
60025	5065	5	should	should	MD
60025	5065	6	be	be	VB
60025	5065	7	washed	wash	VBN
60025	5065	8	,	,	,
60025	5065	9	dried	dry	VBN
60025	5065	10	,	,	,
60025	5065	11	and	and	CC
60025	5065	12	ironed	iron	VBD
60025	5065	13	;	;	:
60025	5065	14	and	and	CC
60025	5065	15	kept	keep	VBD
60025	5065	16	in	in	IN
60025	5065	17	one	one	CD
60025	5065	18	of	of	IN
60025	5065	19	the	the	DT
60025	5065	20	kitchen	kitchen	NN
60025	5065	21	drawers	drawer	NNS
60025	5065	22	,	,	,
60025	5065	23	that	that	IN
60025	5065	24	they	-PRON-	PRP
60025	5065	25	may	may	MD
60025	5065	26	be	be	VB
60025	5065	27	always	always	RB
60025	5065	28	ready	ready	JJ
60025	5065	29	when	when	WRB
60025	5065	30	wanted	want	VBN
60025	5065	31	.	.	.
60025	5066	1	PIGEON	pigeon	JJ
60025	5066	2	DUMPLINGS	dumplings	NN
60025	5066	3	OR	or	CC
60025	5066	4	PUDDINGS.--Take	puddings.--take	VBP
60025	5066	5	six	six	CD
60025	5066	6	pigeons	pigeon	NNS
60025	5066	7	and	and	CC
60025	5066	8	stuff	stuff	VB
60025	5066	9	them	-PRON-	PRP
60025	5066	10	with	with	IN
60025	5066	11	chopped	chopped	JJ
60025	5066	12	oysters	oyster	NNS
60025	5066	13	,	,	,
60025	5066	14	seasoned	season	VBN
60025	5066	15	with	with	IN
60025	5066	16	pepper	pepper	NN
60025	5066	17	,	,	,
60025	5066	18	salt	salt	NN
60025	5066	19	,	,	,
60025	5066	20	mace	mace	NN
60025	5066	21	,	,	,
60025	5066	22	and	and	CC
60025	5066	23	nutmeg	nutmeg	NNP
60025	5066	24	.	.	.
60025	5067	1	Score	score	VB
60025	5067	2	the	the	DT
60025	5067	3	breasts	breast	NNS
60025	5067	4	,	,	,
60025	5067	5	and	and	CC
60025	5067	6	loosen	loosen	VB
60025	5067	7	all	all	PDT
60025	5067	8	the	the	DT
60025	5067	9	joints	joint	NNS
60025	5067	10	with	with	IN
60025	5067	11	a	a	DT
60025	5067	12	sharp	sharp	JJ
60025	5067	13	knife	knife	NN
60025	5067	14	,	,	,
60025	5067	15	as	as	IN
60025	5067	16	if	if	IN
60025	5067	17	you	-PRON-	PRP
60025	5067	18	were	be	VBD
60025	5067	19	going	go	VBG
60025	5067	20	to	to	TO
60025	5067	21	carve	carve	VB
60025	5067	22	them	-PRON-	PRP
60025	5067	23	for	for	IN
60025	5067	24	eating	eat	VBG
60025	5067	25	;	;	:
60025	5067	26	but	but	CC
60025	5067	27	do	do	VBP
60025	5067	28	not	not	RB
60025	5067	29	cut	cut	VB
60025	5067	30	them	-PRON-	PRP
60025	5067	31	quite	quite	RB
60025	5067	32	apart	apart	RB
60025	5067	33	.	.	.
60025	5068	1	Make	make	VB
60025	5068	2	a	a	DT
60025	5068	3	sufficient	sufficient	JJ
60025	5068	4	quantity	quantity	NN
60025	5068	5	of	of	IN
60025	5068	6	nice	nice	JJ
60025	5068	7	suet	suet	NN
60025	5068	8	paste	paste	NN
60025	5068	9	,	,	,
60025	5068	10	allowing	allow	VBG
60025	5068	11	a	a	DT
60025	5068	12	pound	pound	NN
60025	5068	13	of	of	IN
60025	5068	14	suet	suet	NN
60025	5068	15	to	to	IN
60025	5068	16	two	two	CD
60025	5068	17	pounds	pound	NNS
60025	5068	18	of	of	IN
60025	5068	19	flour	flour	NN
60025	5068	20	;	;	:
60025	5068	21	roll	roll	VB
60025	5068	22	it	-PRON-	PRP
60025	5068	23	out	out	RP
60025	5068	24	thick	thick	JJ
60025	5068	25	,	,	,
60025	5068	26	and	and	CC
60025	5068	27	divide	divide	VB
60025	5068	28	it	-PRON-	PRP
60025	5068	29	into	into	IN
60025	5068	30	six	six	CD
60025	5068	31	.	.	.
60025	5069	1	Lay	lay	VB
60025	5069	2	one	one	CD
60025	5069	3	pigeon	pigeon	NN
60025	5069	4	on	on	IN
60025	5069	5	each	each	DT
60025	5069	6	sheet	sheet	NN
60025	5069	7	of	of	IN
60025	5069	8	the	the	DT
60025	5069	9	paste	paste	NN
60025	5069	10	with	with	IN
60025	5069	11	the	the	DT
60025	5069	12	back	back	NN
60025	5069	13	downwards	downwards	RB
60025	5069	14	,	,	,
60025	5069	15	and	and	CC
60025	5069	16	put	put	VBD
60025	5069	17	in	in	IN
60025	5069	18	the	the	DT
60025	5069	19	lower	low	JJR
60025	5069	20	part	part	NN
60025	5069	21	of	of	IN
60025	5069	22	the	the	DT
60025	5069	23	breast	breast	NN
60025	5069	24	a	a	DT
60025	5069	25	piece	piece	NN
60025	5069	26	of	of	IN
60025	5069	27	butter	butter	NN
60025	5069	28	rolled	roll	VBN
60025	5069	29	in	in	IN
60025	5069	30	flour	flour	NN
60025	5069	31	.	.	.
60025	5070	1	Close	close	VB
60025	5070	2	the	the	DT
60025	5070	3	paste	paste	NN
60025	5070	4	over	over	IN
60025	5070	5	the	the	DT
60025	5070	6	pigeon	pigeon	NN
60025	5070	7	in	in	IN
60025	5070	8	the	the	DT
60025	5070	9	form	form	NN
60025	5070	10	of	of	IN
60025	5070	11	a	a	DT
60025	5070	12	dumpling	dumpling	JJ
60025	5070	13	or	or	CC
60025	5070	14	small	small	JJ
60025	5070	15	pudding	pudding	NN
60025	5070	16	;	;	,
60025	5070	17	pouring	pour	VBG
60025	5070	18	in	in	RP
60025	5070	19	at	at	IN
60025	5070	20	the	the	DT
60025	5070	21	last	last	JJ
60025	5070	22	a	a	DT
60025	5070	23	very	very	RB
60025	5070	24	little	little	JJ
60025	5070	25	cold	cold	JJ
60025	5070	26	water	water	NN
60025	5070	27	to	to	TO
60025	5070	28	add	add	VB
60025	5070	29	to	to	IN
60025	5070	30	the	the	DT
60025	5070	31	gravy	gravy	NN
60025	5070	32	.	.	.
60025	5071	1	Tie	tie	VB
60025	5071	2	each	each	DT
60025	5071	3	dumpling	dumpling	NN
60025	5071	4	in	in	IN
60025	5071	5	a	a	DT
60025	5071	6	cloth	cloth	NN
60025	5071	7	,	,	,
60025	5071	8	put	put	VB
60025	5071	9	them	-PRON-	PRP
60025	5071	10	into	into	IN
60025	5071	11	a	a	DT
60025	5071	12	pot	pot	NN
60025	5071	13	of	of	IN
60025	5071	14	hot	hot	JJ
60025	5071	15	water	water	NN
60025	5071	16	,	,	,
60025	5071	17	and	and	CC
60025	5071	18	boil	boil	VB
60025	5071	19	them	-PRON-	PRP
60025	5071	20	two	two	CD
60025	5071	21	hours	hour	NNS
60025	5071	22	.	.	.
60025	5072	1	Send	send	VB
60025	5072	2	them	-PRON-	PRP
60025	5072	3	to	to	TO
60025	5072	4	table	table	VB
60025	5072	5	with	with	IN
60025	5072	6	made	make	VBN
60025	5072	7	gravy	gravy	NN
60025	5072	8	in	in	IN
60025	5072	9	a	a	DT
60025	5072	10	boat	boat	NN
60025	5072	11	.	.	.
60025	5073	1	Partridges	partridge	NNS
60025	5073	2	or	or	CC
60025	5073	3	quails	quail	NNS
60025	5073	4	may	may	MD
60025	5073	5	be	be	VB
60025	5073	6	cooked	cook	VBN
60025	5073	7	in	in	IN
60025	5073	8	this	this	DT
60025	5073	9	manner	manner	NN
60025	5073	10	;	;	:
60025	5073	11	also	also	RB
60025	5073	12	chickens	chicken	NNS
60025	5073	13	,	,	,
60025	5073	14	which	which	WDT
60025	5073	15	must	must	MD
60025	5073	16	be	be	VB
60025	5073	17	accompanied	accompany	VBN
60025	5073	18	by	by	IN
60025	5073	19	egg	egg	NN
60025	5073	20	sauce	sauce	NN
60025	5073	21	.	.	.
60025	5074	1	These	these	DT
60025	5074	2	dumplings	dumpling	NNS
60025	5074	3	or	or	CC
60025	5074	4	puddings	pudding	NNS
60025	5074	5	will	will	MD
60025	5074	6	be	be	VB
60025	5074	7	found	find	VBN
60025	5074	8	very	very	RB
60025	5074	9	good	good	JJ
60025	5074	10	.	.	.
60025	5075	1	FINE	FINE	NNP
60025	5075	2	SUET	SUET	VBD
60025	5075	3	DUMPLINGS.--Grate	dumplings.--grate	NN
60025	5075	4	the	the	DT
60025	5075	5	crumb	crumb	NN
60025	5075	6	of	of	IN
60025	5075	7	a	a	DT
60025	5075	8	stale	stale	JJ
60025	5075	9	six	six	CD
60025	5075	10	cent	cent	NN
60025	5075	11	loaf	loaf	NN
60025	5075	12	,	,	,
60025	5075	13	and	and	CC
60025	5075	14	mix	mix	VB
60025	5075	15	it	-PRON-	PRP
60025	5075	16	with	with	IN
60025	5075	17	half	half	PDT
60025	5075	18	as	as	RB
60025	5075	19	much	much	JJ
60025	5075	20	beef	beef	NN
60025	5075	21	suet	suet	NN
60025	5075	22	,	,	,
60025	5075	23	chopped	chop	VBD
60025	5075	24	as	as	RB
60025	5075	25	fine	fine	JJ
60025	5075	26	as	as	IN
60025	5075	27	possible	possible	JJ
60025	5075	28	.	.	.
60025	5076	1	Add	add	VB
60025	5076	2	a	a	DT
60025	5076	3	grated	grate	VBN
60025	5076	4	nutmeg	nutmeg	NN
60025	5076	5	,	,	,
60025	5076	6	and	and	CC
60025	5076	7	two	two	CD
60025	5076	8	large	large	JJ
60025	5076	9	table	table	NN
60025	5076	10	-	-	HYPH
60025	5076	11	spoonfuls	spoonful	NNS
60025	5076	12	of	of	IN
60025	5076	13	sugar	sugar	NN
60025	5076	14	.	.	.
60025	5077	1	Beat	beat	VB
60025	5077	2	four	four	CD
60025	5077	3	eggs	egg	NNS
60025	5077	4	with	with	IN
60025	5077	5	four	four	CD
60025	5077	6	table	table	NN
60025	5077	7	-	-	HYPH
60025	5077	8	spoonfuls	spoonful	NNS
60025	5077	9	of	of	IN
60025	5077	10	white	white	JJ
60025	5077	11	wine	wine	NN
60025	5077	12	or	or	CC
60025	5077	13	brandy	brandy	NN
60025	5077	14	.	.	.
60025	5078	1	Mix	mix	VB
60025	5078	2	all	all	DT
60025	5078	3	well	well	RB
60025	5078	4	together	together	RB
60025	5078	5	to	to	IN
60025	5078	6	a	a	DT
60025	5078	7	stiff	stiff	JJ
60025	5078	8	paste	paste	NN
60025	5078	9	.	.	.
60025	5079	1	Flour	flour	VB
60025	5079	2	your	-PRON-	PRP$
60025	5079	3	hands	hand	NNS
60025	5079	4	,	,	,
60025	5079	5	and	and	CC
60025	5079	6	make	make	VB
60025	5079	7	up	up	RP
60025	5079	8	the	the	DT
60025	5079	9	mixture	mixture	NN
60025	5079	10	into	into	IN
60025	5079	11	balls	ball	NNS
60025	5079	12	or	or	CC
60025	5079	13	dumplings	dumpling	NNS
60025	5079	14	about	about	IN
60025	5079	15	the	the	DT
60025	5079	16	size	size	NN
60025	5079	17	of	of	IN
60025	5079	18	turkey	turkey	NNP
60025	5079	19	eggs	egg	NNS
60025	5079	20	.	.	.
60025	5080	1	Have	have	VBP
60025	5080	2	ready	ready	JJ
60025	5080	3	a	a	DT
60025	5080	4	pot	pot	NN
60025	5080	5	of	of	IN
60025	5080	6	boiling	boiling	NN
60025	5080	7	water	water	NN
60025	5080	8	.	.	.
60025	5081	1	Put	put	VB
60025	5081	2	the	the	DT
60025	5081	3	dumplings	dumpling	NNS
60025	5081	4	into	into	IN
60025	5081	5	cloths	cloth	NNS
60025	5081	6	,	,	,
60025	5081	7	and	and	CC
60025	5081	8	let	let	VB
60025	5081	9	them	-PRON-	PRP
60025	5081	10	boil	boil	VB
60025	5081	11	about	about	IN
60025	5081	12	half	half	PDT
60025	5081	13	an	an	DT
60025	5081	14	hour	hour	NN
60025	5081	15	.	.	.
60025	5082	1	Serve	serve	VB
60025	5082	2	them	-PRON-	PRP
60025	5082	3	hot	hot	JJ
60025	5082	4	,	,	,
60025	5082	5	and	and	CC
60025	5082	6	eat	eat	VB
60025	5082	7	them	-PRON-	PRP
60025	5082	8	with	with	IN
60025	5082	9	wine	wine	NN
60025	5082	10	sauce	sauce	NN
60025	5082	11	.	.	.
60025	5083	1	PLAIN	plain	NN
60025	5083	2	SUET	SUET	NNS
60025	5083	3	DUMPLINGS.--Sift	dumplings.--sift	JJ
60025	5083	4	two	two	CD
60025	5083	5	pounds	pound	NNS
60025	5083	6	of	of	IN
60025	5083	7	flour	flour	NN
60025	5083	8	into	into	IN
60025	5083	9	a	a	DT
60025	5083	10	pan	pan	NN
60025	5083	11	,	,	,
60025	5083	12	and	and	CC
60025	5083	13	add	add	VB
60025	5083	14	a	a	DT
60025	5083	15	salt	salt	NN
60025	5083	16	-	-	HYPH
60025	5083	17	spoon	spoon	NN
60025	5083	18	of	of	IN
60025	5083	19	salt	salt	NN
60025	5083	20	.	.	.
60025	5084	1	Mince	mince	NN
60025	5084	2	very	very	RB
60025	5084	3	fine	fine	JJ
60025	5084	4	one	one	CD
60025	5084	5	pound	pound	NN
60025	5084	6	of	of	IN
60025	5084	7	beef	beef	NN
60025	5084	8	suet	suet	NN
60025	5084	9	,	,	,
60025	5084	10	and	and	CC
60025	5084	11	rub	rub	VB
60025	5084	12	it	-PRON-	PRP
60025	5084	13	into	into	IN
60025	5084	14	the	the	DT
60025	5084	15	flour	flour	NN
60025	5084	16	.	.	.
60025	5085	1	Make	make	VB
60025	5085	2	it	-PRON-	PRP
60025	5085	3	into	into	IN
60025	5085	4	a	a	DT
60025	5085	5	stiff	stiff	JJ
60025	5085	6	dough	dough	NN
60025	5085	7	with	with	IN
60025	5085	8	a	a	DT
60025	5085	9	little	little	JJ
60025	5085	10	cold	cold	JJ
60025	5085	11	water	water	NN
60025	5085	12	.	.	.
60025	5086	1	Then	then	RB
60025	5086	2	roll	roll	VB
60025	5086	3	it	-PRON-	PRP
60025	5086	4	out	out	RP
60025	5086	5	an	an	DT
60025	5086	6	inch	inch	NN
60025	5086	7	thick	thick	JJ
60025	5086	8	or	or	CC
60025	5086	9	rather	rather	RB
60025	5086	10	more	more	JJR
60025	5086	11	.	.	.
60025	5087	1	Cut	cut	VB
60025	5087	2	it	-PRON-	PRP
60025	5087	3	into	into	IN
60025	5087	4	dumplings	dumpling	NNS
60025	5087	5	with	with	IN
60025	5087	6	the	the	DT
60025	5087	7	edge	edge	NN
60025	5087	8	of	of	IN
60025	5087	9	a	a	DT
60025	5087	10	tumbler	tumbler	NN
60025	5087	11	.	.	.
60025	5088	1	Put	put	VB
60025	5088	2	them	-PRON-	PRP
60025	5088	3	into	into	IN
60025	5088	4	a	a	DT
60025	5088	5	pot	pot	NN
60025	5088	6	of	of	IN
60025	5088	7	boiling	boiling	NN
60025	5088	8	water	water	NN
60025	5088	9	,	,	,
60025	5088	10	and	and	CC
60025	5088	11	let	let	VB
60025	5088	12	them	-PRON-	PRP
60025	5088	13	boil	boil	VB
60025	5088	14	an	an	DT
60025	5088	15	hour	hour	NN
60025	5088	16	and	and	CC
60025	5088	17	a	a	DT
60025	5088	18	half	half	NN
60025	5088	19	.	.	.
60025	5089	1	Send	send	VB
60025	5089	2	them	-PRON-	PRP
60025	5089	3	to	to	TO
60025	5089	4	table	table	VB
60025	5089	5	hot	hot	JJ
60025	5089	6	,	,	,
60025	5089	7	to	to	TO
60025	5089	8	eat	eat	VB
60025	5089	9	with	with	IN
60025	5089	10	boiled	boil	VBN
60025	5089	11	loin	loin	NN
60025	5089	12	of	of	IN
60025	5089	13	mutton	mutton	NN
60025	5089	14	,	,	,
60025	5089	15	or	or	CC
60025	5089	16	with	with	IN
60025	5089	17	molasses	molasse	NNS
60025	5089	18	after	after	IN
60025	5089	19	the	the	DT
60025	5089	20	meat	meat	NN
60025	5089	21	is	be	VBZ
60025	5089	22	removed	remove	VBN
60025	5089	23	.	.	.
60025	5090	1	INDIAN	INDIAN	NNP
60025	5090	2	DUMPLINGS.--Take	dumplings.--take	VBP
60025	5090	3	a	a	DT
60025	5090	4	pint	pint	NN
60025	5090	5	of	of	IN
60025	5090	6	milk	milk	NN
60025	5090	7	,	,	,
60025	5090	8	and	and	CC
60025	5090	9	four	four	CD
60025	5090	10	eggs	egg	NNS
60025	5090	11	well	well	RB
60025	5090	12	beaten	beat	VBN
60025	5090	13	.	.	.
60025	5091	1	Stir	stir	VB
60025	5091	2	them	-PRON-	PRP
60025	5091	3	together	together	RB
60025	5091	4	,	,	,
60025	5091	5	and	and	CC
60025	5091	6	add	add	VB
60025	5091	7	a	a	DT
60025	5091	8	salt	salt	NN
60025	5091	9	-	-	HYPH
60025	5091	10	spoon	spoon	NN
60025	5091	11	of	of	IN
60025	5091	12	salt	salt	NN
60025	5091	13	.	.	.
60025	5092	1	Then	then	RB
60025	5092	2	mix	mix	VB
60025	5092	3	in	in	RP
60025	5092	4	as	as	RB
60025	5092	5	much	much	JJ
60025	5092	6	sifted	sift	VBN
60025	5092	7	Indian	indian	JJ
60025	5092	8	meal	meal	NN
60025	5092	9	as	as	IN
60025	5092	10	will	will	MD
60025	5092	11	make	make	VB
60025	5092	12	a	a	DT
60025	5092	13	stiff	stiff	JJ
60025	5092	14	dough	dough	NN
60025	5092	15	.	.	.
60025	5093	1	Flour	flour	NN
60025	5093	2	your	-PRON-	PRP$
60025	5093	3	hands	hand	NNS
60025	5093	4	;	;	:
60025	5093	5	divide	divide	VB
60025	5093	6	the	the	DT
60025	5093	7	dough	dough	NN
60025	5093	8	into	into	IN
60025	5093	9	equal	equal	JJ
60025	5093	10	portions	portion	NNS
60025	5093	11	,	,	,
60025	5093	12	and	and	CC
60025	5093	13	make	make	VB
60025	5093	14	it	-PRON-	PRP
60025	5093	15	into	into	IN
60025	5093	16	balls	ball	NNS
60025	5093	17	about	about	IN
60025	5093	18	the	the	DT
60025	5093	19	size	size	NN
60025	5093	20	of	of	IN
60025	5093	21	a	a	DT
60025	5093	22	goose	goose	JJ
60025	5093	23	egg	egg	NN
60025	5093	24	.	.	.
60025	5094	1	Flatten	flatten	VB
60025	5094	2	each	each	DT
60025	5094	3	with	with	IN
60025	5094	4	the	the	DT
60025	5094	5	rolling	rolling	NN
60025	5094	6	-	-	HYPH
60025	5094	7	pin	pin	NN
60025	5094	8	,	,	,
60025	5094	9	tie	tie	VB
60025	5094	10	them	-PRON-	PRP
60025	5094	11	in	in	IN
60025	5094	12	cloths	cloth	NNS
60025	5094	13	,	,	,
60025	5094	14	and	and	CC
60025	5094	15	put	put	VBD
60025	5094	16	them	-PRON-	PRP
60025	5094	17	into	into	IN
60025	5094	18	a	a	DT
60025	5094	19	pot	pot	NN
60025	5094	20	of	of	IN
60025	5094	21	boiling	boiling	NN
60025	5094	22	water	water	NN
60025	5094	23	.	.	.
60025	5095	1	They	-PRON-	PRP
60025	5095	2	will	will	MD
60025	5095	3	boil	boil	VB
60025	5095	4	in	in	IN
60025	5095	5	a	a	DT
60025	5095	6	short	short	JJ
60025	5095	7	time	time	NN
60025	5095	8	.	.	.
60025	5096	1	Take	take	VB
60025	5096	2	care	care	NN
60025	5096	3	not	not	RB
60025	5096	4	to	to	TO
60025	5096	5	let	let	VB
60025	5096	6	them	-PRON-	PRP
60025	5096	7	go	go	VB
60025	5096	8	to	to	IN
60025	5096	9	pieces	piece	NNS
60025	5096	10	by	by	IN
60025	5096	11	keeping	keep	VBG
60025	5096	12	them	-PRON-	PRP
60025	5096	13	too	too	RB
60025	5096	14	long	long	RB
60025	5096	15	in	in	IN
60025	5096	16	the	the	DT
60025	5096	17	pot	pot	NN
60025	5096	18	.	.	.
60025	5097	1	Serve	serve	VB
60025	5097	2	them	-PRON-	PRP
60025	5097	3	up	up	RP
60025	5097	4	hot	hot	RB
60025	5097	5	,	,	,
60025	5097	6	and	and	CC
60025	5097	7	eat	eat	VB
60025	5097	8	them	-PRON-	PRP
60025	5097	9	with	with	IN
60025	5097	10	corned	corn	VBN
60025	5097	11	pork	pork	NN
60025	5097	12	,	,	,
60025	5097	13	or	or	CC
60025	5097	14	with	with	IN
60025	5097	15	bacon	bacon	NN
60025	5097	16	.	.	.
60025	5098	1	Or	or	CC
60025	5098	2	you	-PRON-	PRP
60025	5098	3	may	may	MD
60025	5098	4	eat	eat	VB
60025	5098	5	them	-PRON-	PRP
60025	5098	6	with	with	IN
60025	5098	7	molasses	molasse	NNS
60025	5098	8	and	and	CC
60025	5098	9	butter	butter	NN
60025	5098	10	after	after	IN
60025	5098	11	the	the	DT
60025	5098	12	meat	meat	NN
60025	5098	13	is	be	VBZ
60025	5098	14	removed	remove	VBN
60025	5098	15	.	.	.
60025	5099	1	If	if	IN
60025	5099	2	to	to	TO
60025	5099	3	be	be	VB
60025	5099	4	eaten	eat	VBN
60025	5099	5	without	without	IN
60025	5099	6	meat	meat	NN
60025	5099	7	,	,	,
60025	5099	8	you	-PRON-	PRP
60025	5099	9	may	may	MD
60025	5099	10	mix	mix	VB
60025	5099	11	in	in	IN
60025	5099	12	the	the	DT
60025	5099	13	dough	dough	NN
60025	5099	14	a	a	DT
60025	5099	15	quarter	quarter	NN
60025	5099	16	of	of	IN
60025	5099	17	a	a	DT
60025	5099	18	pound	pound	NN
60025	5099	19	of	of	IN
60025	5099	20	finely	finely	RB
60025	5099	21	chopped	chop	VBN
60025	5099	22	suet	suet	NN
60025	5099	23	.	.	.
60025	5100	1	LIVER	LIVER	NNP
60025	5100	2	DUMPLINGS.--Take	dumplings.--take	VBP
60025	5100	3	a	a	DT
60025	5100	4	calf	calf	NN
60025	5100	5	's	's	POS
60025	5100	6	liver	liver	NN
60025	5100	7	,	,	,
60025	5100	8	and	and	CC
60025	5100	9	chop	chop	VB
60025	5100	10	it	-PRON-	PRP
60025	5100	11	very	very	RB
60025	5100	12	fine	fine	JJ
60025	5100	13	.	.	.
60025	5101	1	Mix	mix	VB
60025	5101	2	with	with	IN
60025	5101	3	it	-PRON-	PRP
60025	5101	4	half	half	PDT
60025	5101	5	a	a	DT
60025	5101	6	pound	pound	NN
60025	5101	7	of	of	IN
60025	5101	8	beef	beef	NN
60025	5101	9	suet	suet	NN
60025	5101	10	chopped	chop	VBD
60025	5101	11	fine	fine	RB
60025	5101	12	also	also	RB
60025	5101	13	;	;	:
60025	5101	14	half	half	PDT
60025	5101	15	a	a	DT
60025	5101	16	pound	pound	NN
60025	5101	17	of	of	IN
60025	5101	18	flour	flour	NN
60025	5101	19	;	;	:
60025	5101	20	one	one	CD
60025	5101	21	minced	mince	VBN
60025	5101	22	onion	onion	NN
60025	5101	23	;	;	:
60025	5101	24	a	a	DT
60025	5101	25	handful	handful	NN
60025	5101	26	of	of	IN
60025	5101	27	bread	bread	NN
60025	5101	28	crumbs	crumb	NNS
60025	5101	29	;	;	:
60025	5101	30	a	a	DT
60025	5101	31	table	table	NN
60025	5101	32	-	-	HYPH
60025	5101	33	spoonful	spoonful	JJ
60025	5101	34	of	of	IN
60025	5101	35	chopped	chop	VBN
60025	5101	36	parsley	parsley	NN
60025	5101	37	and	and	CC
60025	5101	38	sweet	sweet	NNP
60025	5101	39	marjoram	marjoram	NNP
60025	5101	40	mixed	mixed	JJ
60025	5101	41	;	;	:
60025	5101	42	a	a	DT
60025	5101	43	few	few	JJ
60025	5101	44	blades	blade	NNS
60025	5101	45	of	of	IN
60025	5101	46	mace	mace	NN
60025	5101	47	and	and	CC
60025	5101	48	some	some	DT
60025	5101	49	grated	grate	VBN
60025	5101	50	nutmeg	nutmeg	NNS
60025	5101	51	;	;	:
60025	5101	52	and	and	CC
60025	5101	53	a	a	DT
60025	5101	54	little	little	JJ
60025	5101	55	pepper	pepper	NN
60025	5101	56	and	and	CC
60025	5101	57	salt	salt	NN
60025	5101	58	.	.	.
60025	5102	1	Mix	mix	VB
60025	5102	2	all	all	DT
60025	5102	3	well	well	RB
60025	5102	4	together	together	RB
60025	5102	5	.	.	.
60025	5103	1	Wet	wet	VB
60025	5103	2	the	the	DT
60025	5103	3	mixture	mixture	NN
60025	5103	4	with	with	IN
60025	5103	5	six	six	CD
60025	5103	6	eggs	egg	NNS
60025	5103	7	well	well	RB
60025	5103	8	beaten	beat	VBN
60025	5103	9	,	,	,
60025	5103	10	and	and	CC
60025	5103	11	make	make	VB
60025	5103	12	it	-PRON-	PRP
60025	5103	13	up	up	RP
60025	5103	14	into	into	IN
60025	5103	15	dumplings	dumpling	NNS
60025	5103	16	,	,	,
60025	5103	17	with	with	IN
60025	5103	18	your	-PRON-	PRP$
60025	5103	19	hands	hand	NNS
60025	5103	20	well	well	RB
60025	5103	21	floured	floured	JJ
60025	5103	22	.	.	.
60025	5104	1	Have	have	VBP
60025	5104	2	ready	ready	JJ
60025	5104	3	a	a	DT
60025	5104	4	large	large	JJ
60025	5104	5	pot	pot	NN
60025	5104	6	of	of	IN
60025	5104	7	boiling	boiling	NN
60025	5104	8	water	water	NN
60025	5104	9	.	.	.
60025	5105	1	Drop	drop	VB
60025	5105	2	the	the	DT
60025	5105	3	dumplings	dumpling	NNS
60025	5105	4	into	into	IN
60025	5105	5	it	-PRON-	PRP
60025	5105	6	with	with	IN
60025	5105	7	a	a	DT
60025	5105	8	ladle	ladle	NN
60025	5105	9	,	,	,
60025	5105	10	and	and	CC
60025	5105	11	let	let	VB
60025	5105	12	them	-PRON-	PRP
60025	5105	13	boil	boil	VB
60025	5105	14	an	an	DT
60025	5105	15	hour	hour	NN
60025	5105	16	.	.	.
60025	5106	1	Have	have	VBP
60025	5106	2	ready	ready	JJ
60025	5106	3	bread	bread	NN
60025	5106	4	-	-	HYPH
60025	5106	5	crumbs	crumb	NNS
60025	5106	6	browned	brown	VBN
60025	5106	7	in	in	IN
60025	5106	8	butter	butter	NN
60025	5106	9	to	to	TO
60025	5106	10	pour	pour	VB
60025	5106	11	over	over	IN
60025	5106	12	them	-PRON-	PRP
60025	5106	13	before	before	IN
60025	5106	14	they	-PRON-	PRP
60025	5106	15	go	go	VBP
60025	5106	16	to	to	IN
60025	5106	17	table	table	NN
60025	5106	18	.	.	.
60025	5107	1	HAM	ham	NN
60025	5107	2	DUMPLINGS.--Chop	DUMPLINGS.--Chop	VBZ
60025	5107	3	some	some	DT
60025	5107	4	cold	cold	JJ
60025	5107	5	ham	ham	NN
60025	5107	6	,	,	,
60025	5107	7	the	the	DT
60025	5107	8	fat	fat	NN
60025	5107	9	and	and	CC
60025	5107	10	lean	lean	JJ
60025	5107	11	in	in	IN
60025	5107	12	equal	equal	JJ
60025	5107	13	proportions	proportion	NNS
60025	5107	14	.	.	.
60025	5108	1	Season	season	VB
60025	5108	2	it	-PRON-	PRP
60025	5108	3	with	with	IN
60025	5108	4	pepper	pepper	NN
60025	5108	5	and	and	CC
60025	5108	6	minced	mince	VBN
60025	5108	7	sage	sage	NN
60025	5108	8	.	.	.
60025	5109	1	Make	make	VB
60025	5109	2	a	a	DT
60025	5109	3	crust	crust	NN
60025	5109	4	,	,	,
60025	5109	5	allowing	allow	VBG
60025	5109	6	half	half	PDT
60025	5109	7	a	a	DT
60025	5109	8	pound	pound	NN
60025	5109	9	of	of	IN
60025	5109	10	chopped	chop	VBN
60025	5109	11	suet	suet	NN
60025	5109	12	,	,	,
60025	5109	13	or	or	CC
60025	5109	14	half	half	PDT
60025	5109	15	a	a	DT
60025	5109	16	pound	pound	NN
60025	5109	17	of	of	IN
60025	5109	18	butter	butter	NN
60025	5109	19	to	to	IN
60025	5109	20	a	a	DT
60025	5109	21	pound	pound	NN
60025	5109	22	of	of	IN
60025	5109	23	flour	flour	NN
60025	5109	24	.	.	.
60025	5110	1	Roll	roll	VB
60025	5110	2	it	-PRON-	PRP
60025	5110	3	out	out	RP
60025	5110	4	thick	thick	JJ
60025	5110	5	,	,	,
60025	5110	6	and	and	CC
60025	5110	7	divide	divide	VB
60025	5110	8	it	-PRON-	PRP
60025	5110	9	into	into	IN
60025	5110	10	equal	equal	JJ
60025	5110	11	portions	portion	NNS
60025	5110	12	.	.	.
60025	5111	1	Put	put	VB
60025	5111	2	some	some	DT
60025	5111	3	minced	mince	VBN
60025	5111	4	ham	ham	NN
60025	5111	5	into	into	IN
60025	5111	6	each	each	DT
60025	5111	7	,	,	,
60025	5111	8	and	and	CC
60025	5111	9	close	close	VB
60025	5111	10	up	up	RP
60025	5111	11	the	the	DT
60025	5111	12	crust	crust	NN
60025	5111	13	.	.	.
60025	5112	1	Have	have	VBP
60025	5112	2	ready	ready	JJ
60025	5112	3	a	a	DT
60025	5112	4	pot	pot	NN
60025	5112	5	of	of	IN
60025	5112	6	boiling	boiling	NN
60025	5112	7	water	water	NN
60025	5112	8	,	,	,
60025	5112	9	and	and	CC
60025	5112	10	put	put	VBD
60025	5112	11	in	in	IN
60025	5112	12	the	the	DT
60025	5112	13	dumplings	dumpling	NNS
60025	5112	14	.	.	.
60025	5113	1	Boil	boil	VB
60025	5113	2	them	-PRON-	PRP
60025	5113	3	about	about	RB
60025	5113	4	three	three	CD
60025	5113	5	quarters	quarter	NNS
60025	5113	6	of	of	IN
60025	5113	7	an	an	DT
60025	5113	8	hour	hour	NN
60025	5113	9	.	.	.
60025	5114	1	You	-PRON-	PRP
60025	5114	2	may	may	MD
60025	5114	3	use	use	VB
60025	5114	4	potatoe	potatoe	NN
60025	5114	5	paste	paste	NN
60025	5114	6	.	.	.
60025	5115	1	LIGHT	LIGHT	NNP
60025	5115	2	DUMPLINGS.--Mix	DUMPLINGS.--Mix	.
60025	5115	3	together	together	RB
60025	5115	4	as	as	RB
60025	5115	5	much	much	RB
60025	5115	6	grated	grate	VBN
60025	5115	7	bread	bread	NN
60025	5115	8	,	,	,
60025	5115	9	butter	butter	NN
60025	5115	10	and	and	CC
60025	5115	11	beaten	beat	VBN
60025	5115	12	egg	egg	NN
60025	5115	13	(	(	-LRB-
60025	5115	14	seasoned	season	VBN
60025	5115	15	with	with	IN
60025	5115	16	powdered	powdered	JJ
60025	5115	17	cinnamon	cinnamon	NN
60025	5115	18	)	)	-RRB-
60025	5115	19	as	as	IN
60025	5115	20	will	will	MD
60025	5115	21	make	make	VB
60025	5115	22	a	a	DT
60025	5115	23	stiff	stiff	JJ
60025	5115	24	paste	paste	NN
60025	5115	25	.	.	.
60025	5116	1	Stir	stir	VB
60025	5116	2	it	-PRON-	PRP
60025	5116	3	well	well	RB
60025	5116	4	.	.	.
60025	5117	1	Make	make	VB
60025	5117	2	the	the	DT
60025	5117	3	mixture	mixture	NN
60025	5117	4	into	into	IN
60025	5117	5	round	round	JJ
60025	5117	6	dumplings	dumpling	NNS
60025	5117	7	,	,	,
60025	5117	8	with	with	IN
60025	5117	9	your	-PRON-	PRP$
60025	5117	10	hands	hand	NNS
60025	5117	11	well	well	RB
60025	5117	12	floured	floured	JJ
60025	5117	13	.	.	.
60025	5118	1	Tie	tie	VB
60025	5118	2	up	up	RP
60025	5118	3	each	each	DT
60025	5118	4	in	in	IN
60025	5118	5	a	a	DT
60025	5118	6	separate	separate	JJ
60025	5118	7	cloth	cloth	NN
60025	5118	8	,	,	,
60025	5118	9	and	and	CC
60025	5118	10	boil	boil	VB
60025	5118	11	them	-PRON-	PRP
60025	5118	12	a	a	DT
60025	5118	13	short	short	JJ
60025	5118	14	time,--about	time,--about	JJ
60025	5118	15	fifteen	fifteen	CD
60025	5118	16	minutes	minute	NNS
60025	5118	17	.	.	.
60025	5119	1	Eat	eat	VB
60025	5119	2	them	-PRON-	PRP
60025	5119	3	with	with	IN
60025	5119	4	wine	wine	NN
60025	5119	5	sauce	sauce	NN
60025	5119	6	,	,	,
60025	5119	7	or	or	CC
60025	5119	8	with	with	IN
60025	5119	9	molasses	molasse	NNS
60025	5119	10	and	and	CC
60025	5119	11	butter	butter	NN
60025	5119	12	.	.	.
60025	5120	1	PLAIN	plain	JJ
60025	5120	2	FRITTERS	fritter	NNS
60025	5120	3	.	.	.
60025	5121	1	Beat	beat	VB
60025	5121	2	seven	seven	CD
60025	5121	3	eggs	egg	NNS
60025	5121	4	very	very	RB
60025	5121	5	light	light	JJ
60025	5121	6	,	,	,
60025	5121	7	and	and	CC
60025	5121	8	stir	stir	VB
60025	5121	9	them	-PRON-	PRP
60025	5121	10	gradually	gradually	RB
60025	5121	11	into	into	IN
60025	5121	12	a	a	DT
60025	5121	13	quart	quart	NN
60025	5121	14	of	of	IN
60025	5121	15	milk	milk	NN
60025	5121	16	;	;	:
60025	5121	17	add	add	VB
60025	5121	18	,	,	,
60025	5121	19	by	by	IN
60025	5121	20	degrees	degree	NNS
60025	5121	21	,	,	,
60025	5121	22	three	three	CD
60025	5121	23	quarters	quarter	NNS
60025	5121	24	of	of	IN
60025	5121	25	a	a	DT
60025	5121	26	pound	pound	NN
60025	5121	27	,	,	,
60025	5121	28	or	or	CC
60025	5121	29	a	a	DT
60025	5121	30	pint	pint	NN
60025	5121	31	and	and	CC
60025	5121	32	a	a	DT
60025	5121	33	half	half	NN
60025	5121	34	of	of	IN
60025	5121	35	sifted	sift	VBN
60025	5121	36	flour	flour	NN
60025	5121	37	.	.	.
60025	5122	1	Beat	beat	VB
60025	5122	2	the	the	DT
60025	5122	3	whole	whole	JJ
60025	5122	4	very	very	RB
60025	5122	5	hard	hard	RB
60025	5122	6	.	.	.
60025	5123	1	Have	have	VBP
60025	5123	2	ready	ready	JJ
60025	5123	3	in	in	IN
60025	5123	4	a	a	DT
60025	5123	5	frying	frying	JJ
60025	5123	6	-	-	HYPH
60025	5123	7	pan	pan	NN
60025	5123	8	over	over	IN
60025	5123	9	the	the	DT
60025	5123	10	fire	fire	NN
60025	5123	11	,	,	,
60025	5123	12	a	a	DT
60025	5123	13	large	large	JJ
60025	5123	14	quantity	quantity	NN
60025	5123	15	of	of	IN
60025	5123	16	lard	lard	NN
60025	5123	17	.	.	.
60025	5124	1	When	when	WRB
60025	5124	2	the	the	DT
60025	5124	3	lard	lard	NN
60025	5124	4	has	have	VBZ
60025	5124	5	come	come	VBN
60025	5124	6	to	to	IN
60025	5124	7	a	a	DT
60025	5124	8	hard	hard	JJ
60025	5124	9	boil	boil	NN
60025	5124	10	,	,	,
60025	5124	11	begin	begin	VB
60025	5124	12	to	to	TO
60025	5124	13	put	put	VB
60025	5124	14	in	in	IN
60025	5124	15	the	the	DT
60025	5124	16	fritters	fritter	NNS
60025	5124	17	;	;	,
60025	5124	18	allowing	allow	VBG
60025	5124	19	for	for	IN
60025	5124	20	each	each	DT
60025	5124	21	about	about	IN
60025	5124	22	a	a	DT
60025	5124	23	jill	jill	NN
60025	5124	24	of	of	IN
60025	5124	25	batter	batter	NN
60025	5124	26	,	,	,
60025	5124	27	or	or	CC
60025	5124	28	half	half	PDT
60025	5124	29	a	a	DT
60025	5124	30	large	large	JJ
60025	5124	31	tea	tea	NN
60025	5124	32	-	-	HYPH
60025	5124	33	cup	cup	NN
60025	5124	34	full	full	JJ
60025	5124	35	.	.	.
60025	5125	1	They	-PRON-	PRP
60025	5125	2	do	do	VBP
60025	5125	3	not	not	RB
60025	5125	4	require	require	VB
60025	5125	5	turning	turn	VBG
60025	5125	6	,	,	,
60025	5125	7	and	and	CC
60025	5125	8	will	will	MD
60025	5125	9	be	be	VB
60025	5125	10	done	do	VBN
60025	5125	11	in	in	IN
60025	5125	12	a	a	DT
60025	5125	13	few	few	JJ
60025	5125	14	minutes	minute	NNS
60025	5125	15	.	.	.
60025	5126	1	Fry	fry	NN
60025	5126	2	as	as	RB
60025	5126	3	many	many	JJ
60025	5126	4	at	at	IN
60025	5126	5	a	a	DT
60025	5126	6	time	time	NN
60025	5126	7	as	as	IN
60025	5126	8	the	the	DT
60025	5126	9	pan	pan	NN
60025	5126	10	will	will	MD
60025	5126	11	hold	hold	VB
60025	5126	12	.	.	.
60025	5127	1	Send	send	VB
60025	5127	2	them	-PRON-	PRP
60025	5127	3	to	to	TO
60025	5127	4	table	table	VB
60025	5127	5	hot	hot	JJ
60025	5127	6	,	,	,
60025	5127	7	and	and	CC
60025	5127	8	eat	eat	VB
60025	5127	9	them	-PRON-	PRP
60025	5127	10	with	with	IN
60025	5127	11	powdered	powdered	JJ
60025	5127	12	cinnamon	cinnamon	NN
60025	5127	13	,	,	,
60025	5127	14	sugar	sugar	NN
60025	5127	15	,	,	,
60025	5127	16	and	and	CC
60025	5127	17	white	white	JJ
60025	5127	18	wine	wine	NN
60025	5127	19	.	.	.
60025	5128	1	Let	let	VB
60025	5128	2	fresh	fresh	JJ
60025	5128	3	hot	hot	JJ
60025	5128	4	ones	one	NNS
60025	5128	5	be	be	VB
60025	5128	6	sent	send	VBN
60025	5128	7	in	in	RP
60025	5128	8	as	as	IN
60025	5128	9	they	-PRON-	PRP
60025	5128	10	are	be	VBP
60025	5128	11	wanted	want	VBN
60025	5128	12	;	;	:
60025	5128	13	they	-PRON-	PRP
60025	5128	14	chill	chill	VBP
60025	5128	15	and	and	CC
60025	5128	16	become	become	VBP
60025	5128	17	heavy	heavy	JJ
60025	5128	18	immediately	immediately	RB
60025	5128	19	.	.	.
60025	5129	1	Begin	begin	VB
60025	5129	2	to	to	TO
60025	5129	3	fry	fry	VB
60025	5129	4	the	the	DT
60025	5129	5	fritters	fritter	NNS
60025	5129	6	as	as	RB
60025	5129	7	soon	soon	RB
60025	5129	8	as	as	IN
60025	5129	9	the	the	DT
60025	5129	10	batter	batter	NN
60025	5129	11	is	be	VBZ
60025	5129	12	mixed	mixed	JJ
60025	5129	13	,	,	,
60025	5129	14	as	as	IN
60025	5129	15	it	-PRON-	PRP
60025	5129	16	will	will	MD
60025	5129	17	fall	fall	VB
60025	5129	18	by	by	IN
60025	5129	19	setting	set	VBG
60025	5129	20	.	.	.
60025	5130	1	Near	near	IN
60025	5130	2	a	a	DT
60025	5130	3	pound	pound	NN
60025	5130	4	and	and	CC
60025	5130	5	a	a	DT
60025	5130	6	half	half	NN
60025	5130	7	of	of	IN
60025	5130	8	lard	lard	NN
60025	5130	9	will	will	MD
60025	5130	10	be	be	VB
60025	5130	11	required	require	VBN
60025	5130	12	for	for	IN
60025	5130	13	the	the	DT
60025	5130	14	above	above	JJ
60025	5130	15	quantity	quantity	NN
60025	5130	16	of	of	IN
60025	5130	17	fritters	fritter	NNS
60025	5130	18	.	.	.
60025	5131	1	APPLE	APPLE	NNP
60025	5131	2	FRITTERS.--Pare	FRITTERS.--Pare	NNP
60025	5131	3	,	,	,
60025	5131	4	core	core	NN
60025	5131	5	,	,	,
60025	5131	6	and	and	CC
60025	5131	7	parboil	parboil	NNP
60025	5131	8	(	(	-LRB-
60025	5131	9	in	in	IN
60025	5131	10	a	a	DT
60025	5131	11	very	very	RB
60025	5131	12	little	little	JJ
60025	5131	13	water	water	NN
60025	5131	14	)	)	-RRB-
60025	5131	15	some	some	DT
60025	5131	16	large	large	JJ
60025	5131	17	juicy	juicy	JJ
60025	5131	18	pippins	pippin	NNS
60025	5131	19	.	.	.
60025	5132	1	When	when	WRB
60025	5132	2	half	half	RB
60025	5132	3	done	do	VBN
60025	5132	4	,	,	,
60025	5132	5	take	take	VB
60025	5132	6	them	-PRON-	PRP
60025	5132	7	out	out	RP
60025	5132	8	,	,	,
60025	5132	9	drain	drain	VB
60025	5132	10	them	-PRON-	PRP
60025	5132	11	,	,	,
60025	5132	12	and	and	CC
60025	5132	13	mince	mince	VB
60025	5132	14	them	-PRON-	PRP
60025	5132	15	very	very	RB
60025	5132	16	fine	fine	JJ
60025	5132	17	.	.	.
60025	5133	1	Make	make	VB
60025	5133	2	a	a	DT
60025	5133	3	batter	batter	NN
60025	5133	4	according	accord	VBG
60025	5133	5	to	to	IN
60025	5133	6	the	the	DT
60025	5133	7	preceding	precede	VBG
60025	5133	8	receipt	receipt	NN
60025	5133	9	;	;	:
60025	5133	10	adding	add	VBG
60025	5133	11	some	some	DT
60025	5133	12	lemon	lemon	NN
60025	5133	13	juice	juice	NN
60025	5133	14	and	and	CC
60025	5133	15	grated	grate	VBD
60025	5133	16	lemon	lemon	NN
60025	5133	17	-	-	HYPH
60025	5133	18	peel	peel	NN
60025	5133	19	.	.	.
60025	5134	1	Stir	stir	VB
60025	5134	2	into	into	IN
60025	5134	3	the	the	DT
60025	5134	4	batter	batter	NN
60025	5134	5	a	a	DT
60025	5134	6	sufficient	sufficient	JJ
60025	5134	7	quantity	quantity	NN
60025	5134	8	of	of	IN
60025	5134	9	the	the	DT
60025	5134	10	minced	mince	VBN
60025	5134	11	apple	apple	NN
60025	5134	12	to	to	TO
60025	5134	13	make	make	VB
60025	5134	14	it	-PRON-	PRP
60025	5134	15	very	very	RB
60025	5134	16	thick	thick	JJ
60025	5134	17	.	.	.
60025	5135	1	Then	then	RB
60025	5135	2	fry	fry	VB
60025	5135	3	the	the	DT
60025	5135	4	fritters	fritter	NNS
60025	5135	5	in	in	IN
60025	5135	6	hot	hot	JJ
60025	5135	7	lard	lard	NN
60025	5135	8	as	as	IN
60025	5135	9	before	before	IN
60025	5135	10	directed	direct	VBN
60025	5135	11	.	.	.
60025	5136	1	Eat	eat	VB
60025	5136	2	them	-PRON-	PRP
60025	5136	3	with	with	IN
60025	5136	4	nutmeg	nutmeg	NNP
60025	5136	5	and	and	CC
60025	5136	6	sugar	sugar	NN
60025	5136	7	.	.	.
60025	5137	1	PLAIN	plain	RB
60025	5137	2	PANCAKES.--Sift	pancakes.--sift	JJ
60025	5137	3	half	half	PDT
60025	5137	4	a	a	DT
60025	5137	5	pound	pound	NN
60025	5137	6	or	or	CC
60025	5137	7	a	a	DT
60025	5137	8	pint	pint	NN
60025	5137	9	of	of	IN
60025	5137	10	flour	flour	NN
60025	5137	11	.	.	.
60025	5138	1	Beat	beat	VB
60025	5138	2	seven	seven	CD
60025	5138	3	eggs	egg	NNS
60025	5138	4	very	very	RB
60025	5138	5	light	light	JJ
60025	5138	6	,	,	,
60025	5138	7	and	and	CC
60025	5138	8	stir	stir	VB
60025	5138	9	them	-PRON-	PRP
60025	5138	10	gradually	gradually	RB
60025	5138	11	into	into	IN
60025	5138	12	a	a	DT
60025	5138	13	quart	quart	NN
60025	5138	14	of	of	IN
60025	5138	15	rich	rich	JJ
60025	5138	16	milk	milk	NN
60025	5138	17	.	.	.
60025	5139	1	Then	then	RB
60025	5139	2	add	add	VB
60025	5139	3	by	by	IN
60025	5139	4	degrees	degree	NNS
60025	5139	5	the	the	DT
60025	5139	6	flour	flour	NN
60025	5139	7	,	,	,
60025	5139	8	so	so	IN
60025	5139	9	as	as	IN
60025	5139	10	to	to	TO
60025	5139	11	make	make	VB
60025	5139	12	a	a	DT
60025	5139	13	thin	thin	JJ
60025	5139	14	batter	batter	NN
60025	5139	15	.	.	.
60025	5140	1	Mix	mix	VB
60025	5140	2	it	-PRON-	PRP
60025	5140	3	very	very	RB
60025	5140	4	smooth	smooth	JJ
60025	5140	5	,	,	,
60025	5140	6	pressing	press	VBG
60025	5140	7	out	out	RP
60025	5140	8	all	all	PDT
60025	5140	9	the	the	DT
60025	5140	10	lumps	lump	NNS
60025	5140	11	with	with	IN
60025	5140	12	the	the	DT
60025	5140	13	back	back	NN
60025	5140	14	of	of	IN
60025	5140	15	a	a	DT
60025	5140	16	spoon	spoon	NN
60025	5140	17	.	.	.
60025	5141	1	Set	set	VB
60025	5141	2	the	the	DT
60025	5141	3	frying	frying	JJ
60025	5141	4	-	-	HYPH
60025	5141	5	pan	pan	NN
60025	5141	6	over	over	IN
60025	5141	7	the	the	DT
60025	5141	8	fire	fire	NN
60025	5141	9	,	,	,
60025	5141	10	and	and	CC
60025	5141	11	when	when	WRB
60025	5141	12	it	-PRON-	PRP
60025	5141	13	is	be	VBZ
60025	5141	14	hot	hot	JJ
60025	5141	15	,	,	,
60025	5141	16	grease	grease	VB
60025	5141	17	it	-PRON-	PRP
60025	5141	18	with	with	IN
60025	5141	19	a	a	DT
60025	5141	20	spoonful	spoonful	NN
60025	5141	21	of	of	IN
60025	5141	22	lard	lard	NN
60025	5141	23	.	.	.
60025	5142	1	Then	then	RB
60025	5142	2	put	put	VB
60025	5142	3	in	in	RP
60025	5142	4	a	a	DT
60025	5142	5	ladle	ladle	NN
60025	5142	6	full	full	JJ
60025	5142	7	of	of	IN
60025	5142	8	the	the	DT
60025	5142	9	batter	batter	NN
60025	5142	10	,	,	,
60025	5142	11	and	and	CC
60025	5142	12	fry	fry	VB
60025	5142	13	it	-PRON-	PRP
60025	5142	14	of	of	IN
60025	5142	15	a	a	DT
60025	5142	16	light	light	JJ
60025	5142	17	brown	brown	NN
60025	5142	18	,	,	,
60025	5142	19	turning	turn	VBG
60025	5142	20	it	-PRON-	PRP
60025	5142	21	with	with	IN
60025	5142	22	care	care	NN
60025	5142	23	to	to	TO
60025	5142	24	prevent	prevent	VB
60025	5142	25	its	-PRON-	PRP$
60025	5142	26	breaking	breaking	NN
60025	5142	27	.	.	.
60025	5143	1	Make	make	VB
60025	5143	2	each	each	DT
60025	5143	3	pancake	pancake	NN
60025	5143	4	large	large	JJ
60025	5143	5	enough	enough	RB
60025	5143	6	to	to	TO
60025	5143	7	cover	cover	VB
60025	5143	8	the	the	DT
60025	5143	9	bottom	bottom	NN
60025	5143	10	of	of	IN
60025	5143	11	a	a	DT
60025	5143	12	dessert	dessert	NN
60025	5143	13	plate	plate	NN
60025	5143	14	;	;	,
60025	5143	15	greasing	grease	VBG
60025	5143	16	the	the	DT
60025	5143	17	pan	pan	NN
60025	5143	18	every	every	DT
60025	5143	19	time	time	NN
60025	5143	20	.	.	.
60025	5144	1	Send	send	VB
60025	5144	2	them	-PRON-	PRP
60025	5144	3	to	to	TO
60025	5144	4	table	table	VB
60025	5144	5	hot	hot	JJ
60025	5144	6	,	,	,
60025	5144	7	accompanied	accompany	VBN
60025	5144	8	by	by	IN
60025	5144	9	powdered	powdered	JJ
60025	5144	10	sugar	sugar	NN
60025	5144	11	and	and	CC
60025	5144	12	nutmeg	nutmeg	NNS
60025	5144	13	mixed	mix	VBN
60025	5144	14	in	in	IN
60025	5144	15	a	a	DT
60025	5144	16	small	small	JJ
60025	5144	17	glass	glass	NN
60025	5144	18	bowl	bowl	NN
60025	5144	19	.	.	.
60025	5145	1	Have	have	VBP
60025	5145	2	wine	wine	NN
60025	5145	3	with	with	IN
60025	5145	4	them	-PRON-	PRP
60025	5145	5	also	also	RB
60025	5145	6	.	.	.
60025	5146	1	SWEETMEAT	SWEETMEAT	NNP
60025	5146	2	PANCAKES.--Take	PANCAKES.--Take	VBZ
60025	5146	3	a	a	DT
60025	5146	4	large	large	JJ
60025	5146	5	red	red	JJ
60025	5146	6	beet	beet	NN
60025	5146	7	-	-	HYPH
60025	5146	8	root	root	NN
60025	5146	9	that	that	WDT
60025	5146	10	has	have	VBZ
60025	5146	11	been	be	VBN
60025	5146	12	boiled	boil	VBN
60025	5146	13	tender	tender	NN
60025	5146	14	;	;	:
60025	5146	15	cut	cut	VB
60025	5146	16	it	-PRON-	PRP
60025	5146	17	up	up	RP
60025	5146	18	and	and	CC
60025	5146	19	pound	pound	VB
60025	5146	20	it	-PRON-	PRP
60025	5146	21	in	in	IN
60025	5146	22	a	a	DT
60025	5146	23	mortar	mortar	NN
60025	5146	24	till	till	IN
60025	5146	25	you	-PRON-	PRP
60025	5146	26	have	have	VBP
60025	5146	27	sufficient	sufficient	JJ
60025	5146	28	juice	juice	NN
60025	5146	29	for	for	IN
60025	5146	30	colouring	colour	VBG
60025	5146	31	the	the	DT
60025	5146	32	pancakes	pancake	NNS
60025	5146	33	.	.	.
60025	5147	1	Then	then	RB
60025	5147	2	make	make	VB
60025	5147	3	a	a	DT
60025	5147	4	batter	batter	NN
60025	5147	5	as	as	IN
60025	5147	6	in	in	IN
60025	5147	7	the	the	DT
60025	5147	8	preceding	precede	VBG
60025	5147	9	receipt	receipt	NN
60025	5147	10	,	,	,
60025	5147	11	and	and	CC
60025	5147	12	stir	stir	VB
60025	5147	13	into	into	IN
60025	5147	14	it	-PRON-	PRP
60025	5147	15	at	at	IN
60025	5147	16	the	the	DT
60025	5147	17	last	last	JJ
60025	5147	18	enough	enough	NN
60025	5147	19	of	of	IN
60025	5147	20	the	the	DT
60025	5147	21	beet	beet	NN
60025	5147	22	juice	juice	NN
60025	5147	23	to	to	TO
60025	5147	24	give	give	VB
60025	5147	25	it	-PRON-	PRP
60025	5147	26	a	a	DT
60025	5147	27	fine	fine	JJ
60025	5147	28	pink	pink	JJ
60025	5147	29	colour	colour	NN
60025	5147	30	.	.	.
60025	5148	1	Or	or	CC
60025	5148	2	instead	instead	RB
60025	5148	3	of	of	IN
60025	5148	4	the	the	DT
60025	5148	5	beet	beet	NN
60025	5148	6	juice	juice	NN
60025	5148	7	,	,	,
60025	5148	8	you	-PRON-	PRP
60025	5148	9	may	may	MD
60025	5148	10	use	use	VB
60025	5148	11	a	a	DT
60025	5148	12	little	little	JJ
60025	5148	13	cochineal	cochineal	NN
60025	5148	14	dissolved	dissolve	VBN
60025	5148	15	in	in	IN
60025	5148	16	a	a	DT
60025	5148	17	very	very	RB
60025	5148	18	small	small	JJ
60025	5148	19	quantity	quantity	NN
60025	5148	20	of	of	IN
60025	5148	21	brandy	brandy	NN
60025	5148	22	.	.	.
60025	5149	1	Fry	Fry	NNP
60025	5149	2	the	the	DT
60025	5149	3	pancakes	pancake	NNS
60025	5149	4	in	in	IN
60025	5149	5	a	a	DT
60025	5149	6	pan	pan	NN
60025	5149	7	greased	grease	VBN
60025	5149	8	with	with	IN
60025	5149	9	lard	lard	NN
60025	5149	10	or	or	CC
60025	5149	11	fresh	fresh	JJ
60025	5149	12	butter	butter	NN
60025	5149	13	;	;	:
60025	5149	14	and	and	CC
60025	5149	15	as	as	RB
60025	5149	16	fast	fast	RB
60025	5149	17	as	as	IN
60025	5149	18	they	-PRON-	PRP
60025	5149	19	are	be	VBP
60025	5149	20	done	do	VBN
60025	5149	21	,	,	,
60025	5149	22	spread	spread	VB
60025	5149	23	thickly	thickly	RB
60025	5149	24	over	over	IN
60025	5149	25	them	-PRON-	PRP
60025	5149	26	raspberry	raspberry	VBP
60025	5149	27	jam	jam	NNP
60025	5149	28	or	or	CC
60025	5149	29	any	any	DT
60025	5149	30	sort	sort	NN
60025	5149	31	of	of	IN
60025	5149	32	marmalade	marmalade	NN
60025	5149	33	.	.	.
60025	5150	1	Then	then	RB
60025	5150	2	roll	roll	VB
60025	5150	3	them	-PRON-	PRP
60025	5150	4	up	up	RP
60025	5150	5	nicely	nicely	RB
60025	5150	6	,	,	,
60025	5150	7	and	and	CC
60025	5150	8	trim	trim	VB
60025	5150	9	off	off	RP
60025	5150	10	the	the	DT
60025	5150	11	ends	end	NNS
60025	5150	12	.	.	.
60025	5151	1	Lay	lay	VB
60025	5151	2	them	-PRON-	PRP
60025	5151	3	,	,	,
60025	5151	4	side	side	NN
60025	5151	5	by	by	IN
60025	5151	6	side	side	NN
60025	5151	7	,	,	,
60025	5151	8	on	on	IN
60025	5151	9	a	a	DT
60025	5151	10	large	large	JJ
60025	5151	11	dish	dish	NN
60025	5151	12	,	,	,
60025	5151	13	and	and	CC
60025	5151	14	strew	strew	VBD
60025	5151	15	powdered	powder	VBN
60025	5151	16	sugar	sugar	NN
60025	5151	17	over	over	IN
60025	5151	18	them	-PRON-	PRP
60025	5151	19	.	.	.
60025	5152	1	Send	send	VB
60025	5152	2	them	-PRON-	PRP
60025	5152	3	to	to	TO
60025	5152	4	table	table	VB
60025	5152	5	hot	hot	JJ
60025	5152	6	,	,	,
60025	5152	7	and	and	CC
60025	5152	8	eat	eat	VB
60025	5152	9	them	-PRON-	PRP
60025	5152	10	with	with	IN
60025	5152	11	sweetened	sweeten	VBN
60025	5152	12	cream	cream	NN
60025	5152	13	.	.	.
60025	5153	1	PLAIN	PLAIN	NNP
60025	5153	2	CUSTARDS	CUSTARDS	NNP
60025	5153	3	.	.	.
60025	5154	1	Tie	tie	VB
60025	5154	2	together	together	RB
60025	5154	3	six	six	CD
60025	5154	4	or	or	CC
60025	5154	5	eight	eight	CD
60025	5154	6	peach	peach	JJ
60025	5154	7	leaves	leave	NNS
60025	5154	8	,	,	,
60025	5154	9	and	and	CC
60025	5154	10	boil	boil	VB
60025	5154	11	them	-PRON-	PRP
60025	5154	12	in	in	IN
60025	5154	13	a	a	DT
60025	5154	14	quart	quart	NN
60025	5154	15	of	of	IN
60025	5154	16	milk	milk	NN
60025	5154	17	with	with	IN
60025	5154	18	a	a	DT
60025	5154	19	large	large	JJ
60025	5154	20	stick	stick	NN
60025	5154	21	of	of	IN
60025	5154	22	cinnamon	cinnamon	NN
60025	5154	23	broken	break	VBN
60025	5154	24	up	up	RP
60025	5154	25	.	.	.
60025	5155	1	If	if	IN
60025	5155	2	you	-PRON-	PRP
60025	5155	3	can	can	MD
60025	5155	4	not	not	RB
60025	5155	5	procure	procure	VB
60025	5155	6	peach	peach	JJ
60025	5155	7	leaves	leave	NNS
60025	5155	8	,	,	,
60025	5155	9	substitute	substitute	VBP
60025	5155	10	a	a	DT
60025	5155	11	handful	handful	NN
60025	5155	12	of	of	IN
60025	5155	13	peach	peach	NN
60025	5155	14	-	-	HYPH
60025	5155	15	kernels	kernel	NNS
60025	5155	16	or	or	CC
60025	5155	17	bitter	bitter	JJ
60025	5155	18	almonds	almond	NNS
60025	5155	19	,	,	,
60025	5155	20	or	or	CC
60025	5155	21	a	a	DT
60025	5155	22	vanilla	vanilla	NN
60025	5155	23	bean	bean	NN
60025	5155	24	split	split	NN
60025	5155	25	in	in	IN
60025	5155	26	pieces	piece	NNS
60025	5155	27	.	.	.
60025	5156	1	When	when	WRB
60025	5156	2	it	-PRON-	PRP
60025	5156	3	has	have	VBZ
60025	5156	4	boiled	boil	VBN
60025	5156	5	hard	hard	RB
60025	5156	6	,	,	,
60025	5156	7	strain	strain	VB
60025	5156	8	the	the	DT
60025	5156	9	milk	milk	NN
60025	5156	10	and	and	CC
60025	5156	11	set	set	VBD
60025	5156	12	it	-PRON-	PRP
60025	5156	13	away	away	RB
60025	5156	14	to	to	IN
60025	5156	15	cool	cool	JJ
60025	5156	16	.	.	.
60025	5157	1	Beat	beat	VB
60025	5157	2	very	very	RB
60025	5157	3	light	light	JJ
60025	5157	4	eight	eight	CD
60025	5157	5	eggs	egg	NNS
60025	5157	6	,	,	,
60025	5157	7	and	and	CC
60025	5157	8	stir	stir	VB
60025	5157	9	them	-PRON-	PRP
60025	5157	10	by	by	IN
60025	5157	11	degrees	degree	NNS
60025	5157	12	into	into	IN
60025	5157	13	the	the	DT
60025	5157	14	milk	milk	NN
60025	5157	15	when	when	WRB
60025	5157	16	it	-PRON-	PRP
60025	5157	17	is	be	VBZ
60025	5157	18	quite	quite	RB
60025	5157	19	cold	cold	JJ
60025	5157	20	,	,	,
60025	5157	21	(	(	-LRB-
60025	5157	22	if	if	IN
60025	5157	23	warm	warm	JJ
60025	5157	24	,	,	,
60025	5157	25	the	the	DT
60025	5157	26	eggs	egg	NNS
60025	5157	27	will	will	MD
60025	5157	28	curdle	curdle	VB
60025	5157	29	it	-PRON-	PRP
60025	5157	30	,	,	,
60025	5157	31	and	and	CC
60025	5157	32	cause	cause	VB
60025	5157	33	whey	whey	NN
60025	5157	34	at	at	IN
60025	5157	35	the	the	DT
60025	5157	36	bottom	bottom	NN
60025	5157	37	,	,	,
60025	5157	38	)	)	-RRB-
60025	5157	39	and	and	CC
60025	5157	40	add	add	VB
60025	5157	41	gradually	gradually	RB
60025	5157	42	a	a	DT
60025	5157	43	quarter	quarter	NN
60025	5157	44	of	of	IN
60025	5157	45	a	a	DT
60025	5157	46	pound	pound	NN
60025	5157	47	of	of	IN
60025	5157	48	sugar	sugar	NN
60025	5157	49	.	.	.
60025	5158	1	Fill	fill	VB
60025	5158	2	your	-PRON-	PRP$
60025	5158	3	cups	cup	NNS
60025	5158	4	with	with	IN
60025	5158	5	it	-PRON-	PRP
60025	5158	6	;	;	:
60025	5158	7	set	set	VBD
60025	5158	8	them	-PRON-	PRP
60025	5158	9	in	in	IN
60025	5158	10	a	a	DT
60025	5158	11	Dutch	dutch	JJ
60025	5158	12	oven	oven	NN
60025	5158	13	,	,	,
60025	5158	14	and	and	CC
60025	5158	15	pour	pour	VB
60025	5158	16	round	round	IN
60025	5158	17	them	-PRON-	PRP
60025	5158	18	boiling	boil	VBG
60025	5158	19	water	water	NN
60025	5158	20	sufficient	sufficient	JJ
60025	5158	21	to	to	TO
60025	5158	22	reach	reach	VB
60025	5158	23	nearly	nearly	RB
60025	5158	24	to	to	IN
60025	5158	25	the	the	DT
60025	5158	26	tops	top	NNS
60025	5158	27	of	of	IN
60025	5158	28	the	the	DT
60025	5158	29	cups	cup	NNS
60025	5158	30	.	.	.
60025	5159	1	Put	put	VB
60025	5159	2	hot	hot	JJ
60025	5159	3	coals	coal	NNS
60025	5159	4	under	under	IN
60025	5159	5	the	the	DT
60025	5159	6	oven	oven	NN
60025	5159	7	and	and	CC
60025	5159	8	on	on	IN
60025	5159	9	the	the	DT
60025	5159	10	lid	lid	NN
60025	5159	11	,	,	,
60025	5159	12	(	(	-LRB-
60025	5159	13	which	which	WDT
60025	5159	14	must	must	MD
60025	5159	15	be	be	VB
60025	5159	16	previously	previously	RB
60025	5159	17	heated	heat	VBN
60025	5159	18	by	by	IN
60025	5159	19	standing	stand	VBG
60025	5159	20	it	-PRON-	PRP
60025	5159	21	up	up	RP
60025	5159	22	before	before	IN
60025	5159	23	a	a	DT
60025	5159	24	hot	hot	JJ
60025	5159	25	fire	fire	NN
60025	5159	26	,	,	,
60025	5159	27	)	)	-RRB-
60025	5159	28	and	and	CC
60025	5159	29	bake	bake	VB
60025	5159	30	the	the	DT
60025	5159	31	custards	custard	NNS
60025	5159	32	about	about	IN
60025	5159	33	fifteen	fifteen	CD
60025	5159	34	minutes	minute	NNS
60025	5159	35	.	.	.
60025	5160	1	Send	send	VB
60025	5160	2	them	-PRON-	PRP
60025	5160	3	to	to	TO
60025	5160	4	table	table	VB
60025	5160	5	cold	cold	JJ
60025	5160	6	,	,	,
60025	5160	7	with	with	IN
60025	5160	8	nutmeg	nutmeg	NNS
60025	5160	9	grated	grate	VBN
60025	5160	10	over	over	IN
60025	5160	11	each	each	DT
60025	5160	12	.	.	.
60025	5161	1	Or	or	CC
60025	5161	2	you	-PRON-	PRP
60025	5161	3	may	may	MD
60025	5161	4	bake	bake	VB
60025	5161	5	the	the	DT
60025	5161	6	whole	whole	NN
60025	5161	7	in	in	IN
60025	5161	8	one	one	CD
60025	5161	9	large	large	JJ
60025	5161	10	dish	dish	NN
60025	5161	11	.	.	.
60025	5162	1	SOFT	soft	JJ
60025	5162	2	CUSTARDS	custard	NNS
60025	5162	3	--	--	:
60025	5162	4	Are	be	VBP
60025	5162	5	made	make	VBN
60025	5162	6	in	in	IN
60025	5162	7	the	the	DT
60025	5162	8	above	above	JJ
60025	5162	9	manner	manner	NN
60025	5162	10	,	,	,
60025	5162	11	except	except	IN
60025	5162	12	that	that	IN
60025	5162	13	to	to	IN
60025	5162	14	a	a	DT
60025	5162	15	quart	quart	NN
60025	5162	16	of	of	IN
60025	5162	17	milk	milk	NN
60025	5162	18	you	-PRON-	PRP
60025	5162	19	must	must	MD
60025	5162	20	have	have	VB
60025	5162	21	twelve	twelve	CD
60025	5162	22	yolks	yolk	NNS
60025	5162	23	of	of	IN
60025	5162	24	eggs	egg	NNS
60025	5162	25	,	,	,
60025	5162	26	and	and	CC
60025	5162	27	no	no	DT
60025	5162	28	whites	white	NNS
60025	5162	29	.	.	.
60025	5163	1	You	-PRON-	PRP
60025	5163	2	may	may	MD
60025	5163	3	devote	devote	VB
60025	5163	4	to	to	IN
60025	5163	5	this	this	DT
60025	5163	6	purpose	purpose	NN
60025	5163	7	the	the	DT
60025	5163	8	yolks	yolk	NNS
60025	5163	9	that	that	WDT
60025	5163	10	are	be	VBP
60025	5163	11	left	leave	VBN
60025	5163	12	when	when	WRB
60025	5163	13	you	-PRON-	PRP
60025	5163	14	have	have	VBP
60025	5163	15	used	use	VBN
60025	5163	16	the	the	DT
60025	5163	17	whites	white	NNS
60025	5163	18	for	for	IN
60025	5163	19	cocoa	cocoa	NN
60025	5163	20	-	-	HYPH
60025	5163	21	nut	nut	NN
60025	5163	22	or	or	CC
60025	5163	23	almond	almond	NN
60025	5163	24	puddings	pudding	NNS
60025	5163	25	,	,	,
60025	5163	26	or	or	CC
60025	5163	27	for	for	IN
60025	5163	28	lady	lady	NN
60025	5163	29	cake	cake	NN
60025	5163	30	or	or	CC
60025	5163	31	maccaroons	maccaroon	NNS
60025	5163	32	.	.	.
60025	5164	1	BOILED	boil	VBN
60025	5164	2	CUSTARDS.--Beat	custards.--beat	RB
60025	5164	3	eight	eight	CD
60025	5164	4	eggs	egg	NNS
60025	5164	5	very	very	RB
60025	5164	6	light	light	JJ
60025	5164	7	,	,	,
60025	5164	8	omitting	omit	VBG
60025	5164	9	the	the	DT
60025	5164	10	whites	white	NNS
60025	5164	11	of	of	IN
60025	5164	12	four	four	CD
60025	5164	13	.	.	.
60025	5165	1	Mix	mix	VB
60025	5165	2	them	-PRON-	PRP
60025	5165	3	gradually	gradually	RB
60025	5165	4	with	with	IN
60025	5165	5	a	a	DT
60025	5165	6	quart	quart	NN
60025	5165	7	of	of	IN
60025	5165	8	cold	cold	JJ
60025	5165	9	milk	milk	NN
60025	5165	10	and	and	CC
60025	5165	11	a	a	DT
60025	5165	12	quarter	quarter	NN
60025	5165	13	of	of	IN
60025	5165	14	a	a	DT
60025	5165	15	pound	pound	NN
60025	5165	16	of	of	IN
60025	5165	17	sugar	sugar	NN
60025	5165	18	.	.	.
60025	5166	1	Put	put	VB
60025	5166	2	the	the	DT
60025	5166	3	mixture	mixture	NN
60025	5166	4	into	into	IN
60025	5166	5	a	a	DT
60025	5166	6	saucepan	saucepan	NN
60025	5166	7	with	with	IN
60025	5166	8	a	a	DT
60025	5166	9	bunch	bunch	NN
60025	5166	10	of	of	IN
60025	5166	11	peach	peach	JJ
60025	5166	12	leaves	leave	NNS
60025	5166	13	,	,	,
60025	5166	14	or	or	CC
60025	5166	15	a	a	DT
60025	5166	16	handful	handful	NN
60025	5166	17	of	of	IN
60025	5166	18	broken	break	VBN
60025	5166	19	up	up	RP
60025	5166	20	peach	peach	NN
60025	5166	21	-	-	HYPH
60025	5166	22	kernels	kernel	NNS
60025	5166	23	or	or	CC
60025	5166	24	bitter	bitter	JJ
60025	5166	25	almonds	almond	NNS
60025	5166	26	;	;	:
60025	5166	27	the	the	DT
60025	5166	28	yellow	yellow	JJ
60025	5166	29	peel	peel	NN
60025	5166	30	of	of	IN
60025	5166	31	a	a	DT
60025	5166	32	lemon	lemon	NN
60025	5166	33	,	,	,
60025	5166	34	and	and	CC
60025	5166	35	a	a	DT
60025	5166	36	handful	handful	NN
60025	5166	37	of	of	IN
60025	5166	38	broken	broken	JJ
60025	5166	39	cinnamon	cinnamon	NN
60025	5166	40	;	;	:
60025	5166	41	or	or	CC
60025	5166	42	you	-PRON-	PRP
60025	5166	43	may	may	MD
60025	5166	44	boil	boil	VB
60025	5166	45	in	in	IN
60025	5166	46	it	-PRON-	PRP
60025	5166	47	a	a	DT
60025	5166	48	vanilla	vanilla	NN
60025	5166	49	bean	bean	NN
60025	5166	50	.	.	.
60025	5167	1	Set	set	VB
60025	5167	2	it	-PRON-	PRP
60025	5167	3	on	on	IN
60025	5167	4	hot	hot	JJ
60025	5167	5	coals	coal	NNS
60025	5167	6	,	,	,
60025	5167	7	and	and	CC
60025	5167	8	simmer	simmer	VB
60025	5167	9	it	-PRON-	PRP
60025	5167	10	slowly	slowly	RB
60025	5167	11	,	,	,
60025	5167	12	stirring	stir	VBG
60025	5167	13	it	-PRON-	PRP
60025	5167	14	all	all	PDT
60025	5167	15	the	the	DT
60025	5167	16	time	time	NN
60025	5167	17	.	.	.
60025	5168	1	As	as	RB
60025	5168	2	soon	soon	RB
60025	5168	3	as	as	IN
60025	5168	4	it	-PRON-	PRP
60025	5168	5	comes	come	VBZ
60025	5168	6	to	to	IN
60025	5168	7	a	a	DT
60025	5168	8	boil	boil	NN
60025	5168	9	,	,	,
60025	5168	10	take	take	VB
60025	5168	11	it	-PRON-	PRP
60025	5168	12	immediately	immediately	RB
60025	5168	13	off	off	IN
60025	5168	14	the	the	DT
60025	5168	15	fire	fire	NN
60025	5168	16	,	,	,
60025	5168	17	or	or	CC
60025	5168	18	it	-PRON-	PRP
60025	5168	19	will	will	MD
60025	5168	20	curdle	curdle	VB
60025	5168	21	and	and	CC
60025	5168	22	be	be	VB
60025	5168	23	lumpy	lumpy	VBN
60025	5168	24	.	.	.
60025	5169	1	Then	then	RB
60025	5169	2	strain	strain	VB
60025	5169	3	it	-PRON-	PRP
60025	5169	4	:	:	:
60025	5169	5	add	add	VB
60025	5169	6	a	a	DT
60025	5169	7	table	table	NN
60025	5169	8	-	-	HYPH
60025	5169	9	spoonful	spoonful	JJ
60025	5169	10	of	of	IN
60025	5169	11	rose	rose	NN
60025	5169	12	-	-	HYPH
60025	5169	13	water	water	NN
60025	5169	14	,	,	,
60025	5169	15	and	and	CC
60025	5169	16	put	put	VBD
60025	5169	17	it	-PRON-	PRP
60025	5169	18	into	into	IN
60025	5169	19	glass	glass	NN
60025	5169	20	cups	cup	NNS
60025	5169	21	.	.	.
60025	5170	1	You	-PRON-	PRP
60025	5170	2	may	may	MD
60025	5170	3	lay	lay	VB
60025	5170	4	in	in	IN
60025	5170	5	the	the	DT
60025	5170	6	bottom	bottom	NN
60025	5170	7	of	of	IN
60025	5170	8	each	each	DT
60025	5170	9	cup	cup	NN
60025	5170	10	a	a	DT
60025	5170	11	maccaroon	maccaroon	NN
60025	5170	12	soaked	soak	VBN
60025	5170	13	in	in	IN
60025	5170	14	wine	wine	NN
60025	5170	15	.	.	.
60025	5171	1	Grate	grate	VB
60025	5171	2	nutmeg	nutmeg	NN
60025	5171	3	over	over	IN
60025	5171	4	the	the	DT
60025	5171	5	top	top	NN
60025	5171	6	,	,	,
60025	5171	7	and	and	CC
60025	5171	8	send	send	VB
60025	5171	9	it	-PRON-	PRP
60025	5171	10	to	to	TO
60025	5171	11	table	table	NN
60025	5171	12	cold	cold	JJ
60025	5171	13	.	.	.
60025	5172	1	Eat	eat	VB
60025	5172	2	it	-PRON-	PRP
60025	5172	3	with	with	IN
60025	5172	4	tarts	tart	NNS
60025	5172	5	or	or	CC
60025	5172	6	sweetmeats	sweetmeat	NNS
60025	5172	7	.	.	.
60025	5173	1	RICE	RICE	NNP
60025	5173	2	CUSTARD.--Boil	CUSTARD.--Boil	NNP
60025	5173	3	some	some	DT
60025	5173	4	rice	rice	NN
60025	5173	5	in	in	IN
60025	5173	6	milk	milk	NN
60025	5173	7	till	till	IN
60025	5173	8	it	-PRON-	PRP
60025	5173	9	is	be	VBZ
60025	5173	10	quite	quite	RB
60025	5173	11	dry	dry	JJ
60025	5173	12	;	;	:
60025	5173	13	then	then	RB
60025	5173	14	put	put	VB
60025	5173	15	it	-PRON-	PRP
60025	5173	16	into	into	IN
60025	5173	17	small	small	JJ
60025	5173	18	tea	tea	NN
60025	5173	19	-	-	HYPH
60025	5173	20	cups	cup	NNS
60025	5173	21	,	,	,
60025	5173	22	(	(	-LRB-
60025	5173	23	pressing	press	VBG
60025	5173	24	it	-PRON-	PRP
60025	5173	25	down	down	RP
60025	5173	26	hard	hard	RB
60025	5173	27	,	,	,
60025	5173	28	)	)	-RRB-
60025	5173	29	and	and	CC
60025	5173	30	when	when	WRB
60025	5173	31	it	-PRON-	PRP
60025	5173	32	is	be	VBZ
60025	5173	33	cold	cold	JJ
60025	5173	34	and	and	CC
60025	5173	35	has	have	VBZ
60025	5173	36	taken	take	VBN
60025	5173	37	the	the	DT
60025	5173	38	shape	shape	NN
60025	5173	39	of	of	IN
60025	5173	40	the	the	DT
60025	5173	41	cups	cup	NNS
60025	5173	42	,	,	,
60025	5173	43	turn	turn	VB
60025	5173	44	it	-PRON-	PRP
60025	5173	45	out	out	RP
60025	5173	46	into	into	IN
60025	5173	47	a	a	DT
60025	5173	48	deep	deep	JJ
60025	5173	49	dish	dish	NN
60025	5173	50	,	,	,
60025	5173	51	and	and	CC
60025	5173	52	pour	pour	VB
60025	5173	53	a	a	DT
60025	5173	54	boiled	boil	VBN
60025	5173	55	custard	custard	NN
60025	5173	56	round	round	IN
60025	5173	57	it	-PRON-	PRP
60025	5173	58	.	.	.
60025	5174	1	Lay	lay	VB
60025	5174	2	on	on	IN
60025	5174	3	the	the	DT
60025	5174	4	top	top	NN
60025	5174	5	of	of	IN
60025	5174	6	each	each	DT
60025	5174	7	lump	lump	NN
60025	5174	8	of	of	IN
60025	5174	9	rice	rice	NN
60025	5174	10	a	a	DT
60025	5174	11	piece	piece	NN
60025	5174	12	of	of	IN
60025	5174	13	preserved	preserve	VBN
60025	5174	14	quince	quince	NN
60025	5174	15	or	or	CC
60025	5174	16	peach	peach	NN
60025	5174	17	,	,	,
60025	5174	18	or	or	CC
60025	5174	19	a	a	DT
60025	5174	20	piece	piece	NN
60025	5174	21	of	of	IN
60025	5174	22	fruit	fruit	NN
60025	5174	23	jelly	jelly	NN
60025	5174	24	.	.	.
60025	5175	1	In	in	IN
60025	5175	2	boiling	boil	VBG
60025	5175	3	the	the	DT
60025	5175	4	rice	rice	NN
60025	5175	5	,	,	,
60025	5175	6	you	-PRON-	PRP
60025	5175	7	may	may	MD
60025	5175	8	mix	mix	VB
60025	5175	9	with	with	IN
60025	5175	10	it	-PRON-	PRP
60025	5175	11	raisins	raisin	VBZ
60025	5175	12	or	or	CC
60025	5175	13	currants	currant	VBZ
60025	5175	14	;	;	:
60025	5175	15	if	if	IN
60025	5175	16	so	so	RB
60025	5175	17	,	,	,
60025	5175	18	omit	omit	VB
60025	5175	19	the	the	DT
60025	5175	20	sweetmeats	sweetmeat	NNS
60025	5175	21	on	on	IN
60025	5175	22	the	the	DT
60025	5175	23	top	top	NN
60025	5175	24	.	.	.
60025	5176	1	Ground	ground	NN
60025	5176	2	rice	rice	NN
60025	5176	3	is	be	VBZ
60025	5176	4	best	good	JJS
60025	5176	5	.	.	.
60025	5177	1	Another	another	DT
60025	5177	2	way	way	NN
60025	5177	3	of	of	IN
60025	5177	4	boiling	boil	VBG
60025	5177	5	custard	custard	NN
60025	5177	6	is	be	VBZ
60025	5177	7	to	to	TO
60025	5177	8	put	put	VB
60025	5177	9	the	the	DT
60025	5177	10	mixture	mixture	NN
60025	5177	11	into	into	IN
60025	5177	12	a	a	DT
60025	5177	13	pitcher	pitcher	NN
60025	5177	14	,	,	,
60025	5177	15	set	set	VBD
60025	5177	16	it	-PRON-	PRP
60025	5177	17	in	in	IN
60025	5177	18	a	a	DT
60025	5177	19	vessel	vessel	NN
60025	5177	20	of	of	IN
60025	5177	21	boiling	boil	VBG
60025	5177	22	water	water	NN
60025	5177	23	,	,	,
60025	5177	24	place	place	VB
60025	5177	25	it	-PRON-	PRP
60025	5177	26	on	on	IN
60025	5177	27	hot	hot	JJ
60025	5177	28	coals	coal	NNS
60025	5177	29	or	or	CC
60025	5177	30	in	in	IN
60025	5177	31	a	a	DT
60025	5177	32	stove	stove	NN
60025	5177	33	,	,	,
60025	5177	34	and	and	CC
60025	5177	35	let	let	VB
60025	5177	36	it	-PRON-	PRP
60025	5177	37	boil	boil	VB
60025	5177	38	slowly	slowly	RB
60025	5177	39	,	,	,
60025	5177	40	stirring	stir	VBG
60025	5177	41	it	-PRON-	PRP
60025	5177	42	all	all	PDT
60025	5177	43	the	the	DT
60025	5177	44	time	time	NN
60025	5177	45	.	.	.
60025	5178	1	SNOWBALL	SNOWBALL	NNP
60025	5178	2	CUSTARD.--Make	custard.--make	VBP
60025	5178	3	a	a	DT
60025	5178	4	boiled	boil	VBN
60025	5178	5	custard	custard	NN
60025	5178	6	as	as	IN
60025	5178	7	in	in	IN
60025	5178	8	the	the	DT
60025	5178	9	preceding	precede	VBG
60025	5178	10	receipts	receipt	NNS
60025	5178	11	;	;	:
60025	5178	12	and	and	CC
60025	5178	13	when	when	WRB
60025	5178	14	it	-PRON-	PRP
60025	5178	15	is	be	VBZ
60025	5178	16	done	do	VBN
60025	5178	17	and	and	CC
60025	5178	18	quite	quite	RB
60025	5178	19	cold	cold	JJ
60025	5178	20	,	,	,
60025	5178	21	put	put	VB
60025	5178	22	it	-PRON-	PRP
60025	5178	23	into	into	IN
60025	5178	24	a	a	DT
60025	5178	25	deep	deep	JJ
60025	5178	26	glass	glass	NN
60025	5178	27	dish	dish	NN
60025	5178	28	.	.	.
60025	5179	1	Beat	beat	VB
60025	5179	2	to	to	IN
60025	5179	3	a	a	DT
60025	5179	4	stiff	stiff	JJ
60025	5179	5	froth	froth	NN
60025	5179	6	the	the	DT
60025	5179	7	four	four	CD
60025	5179	8	whites	white	NNS
60025	5179	9	of	of	IN
60025	5179	10	eggs	egg	NNS
60025	5179	11	that	that	WDT
60025	5179	12	have	have	VBP
60025	5179	13	been	be	VBN
60025	5179	14	omitted	omit	VBN
60025	5179	15	in	in	IN
60025	5179	16	the	the	DT
60025	5179	17	custard	custard	NN
60025	5179	18	,	,	,
60025	5179	19	adding	add	VBG
60025	5179	20	eight	eight	CD
60025	5179	21	or	or	CC
60025	5179	22	ten	ten	CD
60025	5179	23	drops	drop	NNS
60025	5179	24	of	of	IN
60025	5179	25	oil	oil	NN
60025	5179	26	of	of	IN
60025	5179	27	lemon	lemon	NN
60025	5179	28	.	.	.
60025	5180	1	Drop	drop	VB
60025	5180	2	the	the	DT
60025	5180	3	froth	froth	NN
60025	5180	4	in	in	IN
60025	5180	5	balls	ball	NNS
60025	5180	6	on	on	IN
60025	5180	7	the	the	DT
60025	5180	8	top	top	NN
60025	5180	9	of	of	IN
60025	5180	10	the	the	DT
60025	5180	11	dish	dish	NN
60025	5180	12	of	of	IN
60025	5180	13	custard	custard	NN
60025	5180	14	,	,	,
60025	5180	15	heaping	heap	VBG
60025	5180	16	and	and	CC
60025	5180	17	forming	form	VBG
60025	5180	18	them	-PRON-	PRP
60025	5180	19	with	with	IN
60025	5180	20	a	a	DT
60025	5180	21	spoon	spoon	NN
60025	5180	22	into	into	IN
60025	5180	23	a	a	DT
60025	5180	24	regular	regular	JJ
60025	5180	25	size	size	NN
60025	5180	26	and	and	CC
60025	5180	27	shape	shape	NN
60025	5180	28	.	.	.
60025	5181	1	Do	do	VB
60025	5181	2	not	not	RB
60025	5181	3	let	let	VB
60025	5181	4	them	-PRON-	PRP
60025	5181	5	touch	touch	VB
60025	5181	6	each	each	DT
60025	5181	7	other	other	JJ
60025	5181	8	.	.	.
60025	5182	1	You	-PRON-	PRP
60025	5182	2	may	may	MD
60025	5182	3	lay	lay	VB
60025	5182	4	a	a	DT
60025	5182	5	fresh	fresh	JJ
60025	5182	6	rose	rose	NN
60025	5182	7	leaf	leaf	NN
60025	5182	8	on	on	IN
60025	5182	9	the	the	DT
60025	5182	10	top	top	NN
60025	5182	11	of	of	IN
60025	5182	12	every	every	DT
60025	5182	13	one	one	CD
60025	5182	14	.	.	.
60025	5183	1	APPLE	APPLE	NNP
60025	5183	2	CUSTARD.--Pare	CUSTARD.--Pare	NNP
60025	5183	3	,	,	,
60025	5183	4	core	core	NN
60025	5183	5	,	,	,
60025	5183	6	and	and	CC
60025	5183	7	quarter	quarter	VB
60025	5183	8	a	a	DT
60025	5183	9	dozen	dozen	NN
60025	5183	10	large	large	JJ
60025	5183	11	juicy	juicy	JJ
60025	5183	12	pippins	pippin	NNS
60025	5183	13	.	.	.
60025	5184	1	Strew	Strew	VBN
60025	5184	2	among	among	IN
60025	5184	3	them	-PRON-	PRP
60025	5184	4	the	the	DT
60025	5184	5	yellow	yellow	JJ
60025	5184	6	peel	peel	NN
60025	5184	7	of	of	IN
60025	5184	8	a	a	DT
60025	5184	9	large	large	JJ
60025	5184	10	lemon	lemon	NN
60025	5184	11	grated	grate	VBD
60025	5184	12	very	very	RB
60025	5184	13	fine	fine	RB
60025	5184	14	;	;	:
60025	5184	15	and	and	CC
60025	5184	16	stew	stew	VB
60025	5184	17	them	-PRON-	PRP
60025	5184	18	till	till	IN
60025	5184	19	tender	tender	NN
60025	5184	20	,	,	,
60025	5184	21	in	in	IN
60025	5184	22	a	a	DT
60025	5184	23	very	very	RB
60025	5184	24	small	small	JJ
60025	5184	25	portion	portion	NN
60025	5184	26	of	of	IN
60025	5184	27	water	water	NN
60025	5184	28	.	.	.
60025	5185	1	When	when	WRB
60025	5185	2	done	do	VBN
60025	5185	3	,	,	,
60025	5185	4	mash	mash	VB
60025	5185	5	them	-PRON-	PRP
60025	5185	6	smooth	smooth	JJ
60025	5185	7	with	with	IN
60025	5185	8	the	the	DT
60025	5185	9	back	back	NN
60025	5185	10	of	of	IN
60025	5185	11	a	a	DT
60025	5185	12	spoon	spoon	NN
60025	5185	13	;	;	,
60025	5185	14	(	(	-LRB-
60025	5185	15	you	-PRON-	PRP
60025	5185	16	must	must	MD
60025	5185	17	have	have	VB
60025	5185	18	a	a	DT
60025	5185	19	pint	pint	NN
60025	5185	20	and	and	CC
60025	5185	21	a	a	DT
60025	5185	22	half	half	NN
60025	5185	23	of	of	IN
60025	5185	24	the	the	DT
60025	5185	25	stewed	stew	VBN
60025	5185	26	apple	apple	NN
60025	5185	27	;	;	:
60025	5185	28	)	)	-RRB-
60025	5185	29	mix	mix	VB
60025	5185	30	a	a	DT
60025	5185	31	quarter	quarter	NN
60025	5185	32	of	of	IN
60025	5185	33	a	a	DT
60025	5185	34	pound	pound	NN
60025	5185	35	of	of	IN
60025	5185	36	sugar	sugar	NN
60025	5185	37	with	with	IN
60025	5185	38	them	-PRON-	PRP
60025	5185	39	,	,	,
60025	5185	40	and	and	CC
60025	5185	41	set	set	VBD
60025	5185	42	them	-PRON-	PRP
60025	5185	43	away	away	RB
60025	5185	44	till	till	IN
60025	5185	45	cold	cold	JJ
60025	5185	46	.	.	.
60025	5186	1	Beat	beat	VB
60025	5186	2	six	six	CD
60025	5186	3	eggs	egg	NNS
60025	5186	4	very	very	RB
60025	5186	5	light	light	JJ
60025	5186	6	,	,	,
60025	5186	7	and	and	CC
60025	5186	8	stir	stir	VB
60025	5186	9	them	-PRON-	PRP
60025	5186	10	gradually	gradually	RB
60025	5186	11	into	into	IN
60025	5186	12	a	a	DT
60025	5186	13	quart	quart	NN
60025	5186	14	of	of	IN
60025	5186	15	rich	rich	JJ
60025	5186	16	milk	milk	NN
60025	5186	17	,	,	,
60025	5186	18	alternately	alternately	RB
60025	5186	19	with	with	IN
60025	5186	20	the	the	DT
60025	5186	21	stewed	stew	VBN
60025	5186	22	apple	apple	NN
60025	5186	23	.	.	.
60025	5187	1	Put	put	VB
60025	5187	2	the	the	DT
60025	5187	3	mixture	mixture	NN
60025	5187	4	into	into	IN
60025	5187	5	cups	cup	NNS
60025	5187	6	,	,	,
60025	5187	7	or	or	CC
60025	5187	8	into	into	IN
60025	5187	9	a	a	DT
60025	5187	10	deep	deep	JJ
60025	5187	11	dish	dish	NN
60025	5187	12	,	,	,
60025	5187	13	and	and	CC
60025	5187	14	bake	bake	VB
60025	5187	15	it	-PRON-	PRP
60025	5187	16	about	about	RB
60025	5187	17	twenty	twenty	CD
60025	5187	18	minutes	minute	NNS
60025	5187	19	.	.	.
60025	5188	1	Send	send	VB
60025	5188	2	it	-PRON-	PRP
60025	5188	3	to	to	TO
60025	5188	4	table	table	VB
60025	5188	5	cold	cold	JJ
60025	5188	6	,	,	,
60025	5188	7	with	with	IN
60025	5188	8	nutmeg	nutmeg	NNS
60025	5188	9	grated	grate	VBN
60025	5188	10	over	over	IN
60025	5188	11	the	the	DT
60025	5188	12	top	top	NN
60025	5188	13	.	.	.
60025	5189	1	LEMON	LEMON	NNS
60025	5189	2	CUSTARD.--Take	custard.--take	VBP
60025	5189	3	four	four	CD
60025	5189	4	large	large	JJ
60025	5189	5	ripe	ripe	JJ
60025	5189	6	lemons	lemon	NNS
60025	5189	7	,	,	,
60025	5189	8	and	and	CC
60025	5189	9	roll	roll	VB
60025	5189	10	them	-PRON-	PRP
60025	5189	11	under	under	IN
60025	5189	12	your	-PRON-	PRP$
60025	5189	13	hand	hand	NN
60025	5189	14	on	on	IN
60025	5189	15	the	the	DT
60025	5189	16	table	table	NN
60025	5189	17	to	to	TO
60025	5189	18	increase	increase	VB
60025	5189	19	the	the	DT
60025	5189	20	juice	juice	NN
60025	5189	21	.	.	.
60025	5190	1	Then	then	RB
60025	5190	2	squeeze	squeeze	VB
60025	5190	3	them	-PRON-	PRP
60025	5190	4	into	into	IN
60025	5190	5	a	a	DT
60025	5190	6	bowl	bowl	NN
60025	5190	7	,	,	,
60025	5190	8	and	and	CC
60025	5190	9	mix	mix	VB
60025	5190	10	with	with	IN
60025	5190	11	the	the	DT
60025	5190	12	juice	juice	NN
60025	5190	13	a	a	DT
60025	5190	14	very	very	RB
60025	5190	15	small	small	JJ
60025	5190	16	tea	tea	NN
60025	5190	17	-	-	HYPH
60025	5190	18	cup	cup	NN
60025	5190	19	full	full	JJ
60025	5190	20	of	of	IN
60025	5190	21	cold	cold	JJ
60025	5190	22	water	water	NN
60025	5190	23	.	.	.
60025	5191	1	Use	use	VB
60025	5191	2	none	none	NN
60025	5191	3	of	of	IN
60025	5191	4	the	the	DT
60025	5191	5	peel	peel	NN
60025	5191	6	.	.	.
60025	5192	1	Add	add	VB
60025	5192	2	gradually	gradually	RB
60025	5192	3	sufficient	sufficient	JJ
60025	5192	4	sugar	sugar	NN
60025	5192	5	to	to	TO
60025	5192	6	make	make	VB
60025	5192	7	it	-PRON-	PRP
60025	5192	8	_	_	NNP
60025	5192	9	very	very	RB
60025	5192	10	sweet	sweet	JJ
60025	5192	11	_	_	NNP
60025	5192	12	.	.	.
60025	5193	1	Beat	beat	VB
60025	5193	2	twelve	twelve	CD
60025	5193	3	eggs	egg	NNS
60025	5193	4	till	till	IN
60025	5193	5	quite	quite	RB
60025	5193	6	light	light	NN
60025	5193	7	,	,	,
60025	5193	8	and	and	CC
60025	5193	9	then	then	RB
60025	5193	10	stir	stir	VB
60025	5193	11	the	the	DT
60025	5193	12	lemon	lemon	NN
60025	5193	13	juice	juice	NN
60025	5193	14	gradually	gradually	RB
60025	5193	15	into	into	IN
60025	5193	16	them	-PRON-	PRP
60025	5193	17	,	,	,
60025	5193	18	beating	beat	VBG
60025	5193	19	very	very	RB
60025	5193	20	hard	hard	RB
60025	5193	21	at	at	IN
60025	5193	22	the	the	DT
60025	5193	23	last	last	JJ
60025	5193	24	.	.	.
60025	5194	1	Put	put	VB
60025	5194	2	the	the	DT
60025	5194	3	mixture	mixture	NN
60025	5194	4	into	into	IN
60025	5194	5	cups	cup	NNS
60025	5194	6	,	,	,
60025	5194	7	and	and	CC
60025	5194	8	bake	bake	VB
60025	5194	9	it	-PRON-	PRP
60025	5194	10	ten	ten	CD
60025	5194	11	minutes	minute	NNS
60025	5194	12	.	.	.
60025	5195	1	When	when	WRB
60025	5195	2	done	do	VBN
60025	5195	3	,	,	,
60025	5195	4	grate	grate	VB
60025	5195	5	nutmeg	nutmeg	NN
60025	5195	6	over	over	IN
60025	5195	7	the	the	DT
60025	5195	8	top	top	NN
60025	5195	9	of	of	IN
60025	5195	10	each	each	DT
60025	5195	11	,	,	,
60025	5195	12	and	and	CC
60025	5195	13	set	set	VBD
60025	5195	14	them	-PRON-	PRP
60025	5195	15	among	among	IN
60025	5195	16	ice	ice	NN
60025	5195	17	,	,	,
60025	5195	18	or	or	CC
60025	5195	19	in	in	IN
60025	5195	20	a	a	DT
60025	5195	21	very	very	RB
60025	5195	22	cold	cold	JJ
60025	5195	23	place	place	NN
60025	5195	24	.	.	.
60025	5196	1	These	these	DT
60025	5196	2	custards	custard	NNS
60025	5196	3	being	be	VBG
60025	5196	4	made	make	VBN
60025	5196	5	without	without	IN
60025	5196	6	milk	milk	NN
60025	5196	7	,	,	,
60025	5196	8	can	can	MD
60025	5196	9	be	be	VB
60025	5196	10	prepared	prepare	VBN
60025	5196	11	at	at	IN
60025	5196	12	a	a	DT
60025	5196	13	short	short	JJ
60025	5196	14	notice	notice	NN
60025	5196	15	;	;	:
60025	5196	16	they	-PRON-	PRP
60025	5196	17	will	will	MD
60025	5196	18	be	be	VB
60025	5196	19	found	find	VBN
60025	5196	20	very	very	RB
60025	5196	21	fine	fine	JJ
60025	5196	22	.	.	.
60025	5197	1	Orange	Orange	NNP
60025	5197	2	custards	custards	NNPS
60025	5197	3	may	may	MD
60025	5197	4	be	be	VB
60025	5197	5	made	make	VBN
60025	5197	6	in	in	IN
60025	5197	7	the	the	DT
60025	5197	8	same	same	JJ
60025	5197	9	manner	manner	NN
60025	5197	10	.	.	.
60025	5198	1	GOOSEBERRY	gooseberry	NN
60025	5198	2	CUSTARD.--Top	custard.--top	NN
60025	5198	3	and	and	CC
60025	5198	4	tail	tail	VB
60025	5198	5	two	two	CD
60025	5198	6	quarts	quart	NNS
60025	5198	7	of	of	IN
60025	5198	8	green	green	JJ
60025	5198	9	gooseberries	gooseberry	NNS
60025	5198	10	.	.	.
60025	5199	1	Stew	stew	VB
60025	5199	2	them	-PRON-	PRP
60025	5199	3	in	in	IN
60025	5199	4	a	a	DT
60025	5199	5	very	very	RB
60025	5199	6	little	little	JJ
60025	5199	7	water	water	NN
60025	5199	8	;	;	:
60025	5199	9	stirring	stir	VBG
60025	5199	10	and	and	CC
60025	5199	11	mashing	mash	VBG
60025	5199	12	them	-PRON-	PRP
60025	5199	13	frequently	frequently	RB
60025	5199	14	.	.	.
60025	5200	1	When	when	WRB
60025	5200	2	they	-PRON-	PRP
60025	5200	3	have	have	VBP
60025	5200	4	stewed	stew	VBN
60025	5200	5	till	till	IN
60025	5200	6	entirely	entirely	RB
60025	5200	7	to	to	IN
60025	5200	8	pieces	piece	NNS
60025	5200	9	,	,	,
60025	5200	10	take	take	VB
60025	5200	11	them	-PRON-	PRP
60025	5200	12	out	out	RP
60025	5200	13	,	,	,
60025	5200	14	and	and	CC
60025	5200	15	with	with	IN
60025	5200	16	a	a	DT
60025	5200	17	wooden	wooden	JJ
60025	5200	18	spoon	spoon	NN
60025	5200	19	press	press	NN
60025	5200	20	the	the	DT
60025	5200	21	pulp	pulp	NN
60025	5200	22	through	through	IN
60025	5200	23	a	a	DT
60025	5200	24	cullender	cullender	NN
60025	5200	25	.	.	.
60025	5201	1	Stir	stir	VB
60025	5201	2	in	in	RP
60025	5201	3	(	(	-LRB-
60025	5201	4	while	while	IN
60025	5201	5	the	the	DT
60025	5201	6	pulp	pulp	NN
60025	5201	7	is	be	VBZ
60025	5201	8	hot	hot	JJ
60025	5201	9	)	)	-RRB-
60025	5201	10	a	a	DT
60025	5201	11	table	table	NN
60025	5201	12	-	-	HYPH
60025	5201	13	spoonful	spoonful	JJ
60025	5201	14	of	of	IN
60025	5201	15	butter	butter	NN
60025	5201	16	,	,	,
60025	5201	17	and	and	CC
60025	5201	18	sufficient	sufficient	JJ
60025	5201	19	sugar	sugar	NN
60025	5201	20	to	to	TO
60025	5201	21	make	make	VB
60025	5201	22	it	-PRON-	PRP
60025	5201	23	very	very	RB
60025	5201	24	sweet	sweet	JJ
60025	5201	25	.	.	.
60025	5202	1	Beat	beat	VB
60025	5202	2	six	six	CD
60025	5202	3	eggs	egg	NNS
60025	5202	4	very	very	RB
60025	5202	5	light	light	JJ
60025	5202	6	.	.	.
60025	5203	1	Simmer	Simmer	NNP
60025	5203	2	the	the	DT
60025	5203	3	gooseberry	gooseberry	NN
60025	5203	4	pulp	pulp	NN
60025	5203	5	over	over	IN
60025	5203	6	a	a	DT
60025	5203	7	gentle	gentle	JJ
60025	5203	8	fire	fire	NN
60025	5203	9	,	,	,
60025	5203	10	and	and	CC
60025	5203	11	gradually	gradually	RB
60025	5203	12	stir	stir	VBP
60025	5203	13	the	the	DT
60025	5203	14	beaten	beat	VBN
60025	5203	15	eggs	egg	NNS
60025	5203	16	into	into	IN
60025	5203	17	it	-PRON-	PRP
60025	5203	18	.	.	.
60025	5204	1	When	when	WRB
60025	5204	2	it	-PRON-	PRP
60025	5204	3	comes	come	VBZ
60025	5204	4	to	to	IN
60025	5204	5	a	a	DT
60025	5204	6	boil	boil	NN
60025	5204	7	,	,	,
60025	5204	8	take	take	VB
60025	5204	9	it	-PRON-	PRP
60025	5204	10	off	off	RP
60025	5204	11	immediately	immediately	RB
60025	5204	12	,	,	,
60025	5204	13	stir	stir	VB
60025	5204	14	it	-PRON-	PRP
60025	5204	15	very	very	RB
60025	5204	16	hard	hard	RB
60025	5204	17	,	,	,
60025	5204	18	and	and	CC
60025	5204	19	set	set	VBD
60025	5204	20	it	-PRON-	PRP
60025	5204	21	out	out	RP
60025	5204	22	to	to	IN
60025	5204	23	cool	cool	JJ
60025	5204	24	.	.	.
60025	5205	1	Serve	serve	VB
60025	5205	2	it	-PRON-	PRP
60025	5205	3	up	up	RP
60025	5205	4	cold	cold	RB
60025	5205	5	in	in	IN
60025	5205	6	glasses	glass	NNS
60025	5205	7	or	or	CC
60025	5205	8	custard	custard	NN
60025	5205	9	cups	cup	NNS
60025	5205	10	,	,	,
60025	5205	11	grating	grate	VBG
60025	5205	12	some	some	DT
60025	5205	13	nutmeg	nutmeg	NN
60025	5205	14	over	over	IN
60025	5205	15	each	each	DT
60025	5205	16	.	.	.
60025	5206	1	ALMOND	ALMOND	NNP
60025	5206	2	CUSTARD.--Scald	CUSTARD.--Scald	NNP
60025	5206	3	and	and	CC
60025	5206	4	blanch	blanch	VB
60025	5206	5	half	half	PDT
60025	5206	6	a	a	DT
60025	5206	7	pound	pound	NN
60025	5206	8	of	of	IN
60025	5206	9	shelled	shell	VBN
60025	5206	10	sweet	sweet	JJ
60025	5206	11	almonds	almond	NNS
60025	5206	12	,	,	,
60025	5206	13	and	and	CC
60025	5206	14	three	three	CD
60025	5206	15	ounces	ounce	NNS
60025	5206	16	of	of	IN
60025	5206	17	shelled	shelled	JJ
60025	5206	18	bitter	bitter	JJ
60025	5206	19	almonds	almond	NNS
60025	5206	20	;	;	:
60025	5206	21	throwing	throw	VBG
60025	5206	22	them	-PRON-	PRP
60025	5206	23	as	as	IN
60025	5206	24	you	-PRON-	PRP
60025	5206	25	do	do	VBP
60025	5206	26	them	-PRON-	PRP
60025	5206	27	into	into	IN
60025	5206	28	a	a	DT
60025	5206	29	large	large	JJ
60025	5206	30	bowl	bowl	NN
60025	5206	31	of	of	IN
60025	5206	32	cold	cold	JJ
60025	5206	33	water	water	NN
60025	5206	34	.	.	.
60025	5207	1	Then	then	RB
60025	5207	2	pound	pound	VB
60025	5207	3	them	-PRON-	PRP
60025	5207	4	one	one	CD
60025	5207	5	at	at	IN
60025	5207	6	a	a	DT
60025	5207	7	time	time	NN
60025	5207	8	in	in	IN
60025	5207	9	a	a	DT
60025	5207	10	mortar	mortar	NN
60025	5207	11	;	;	:
60025	5207	12	pouring	pour	VBG
60025	5207	13	in	in	IN
60025	5207	14	frequently	frequently	RB
60025	5207	15	a	a	DT
60025	5207	16	little	little	JJ
60025	5207	17	rose	rose	JJ
60025	5207	18	water	water	NN
60025	5207	19	to	to	TO
60025	5207	20	prevent	prevent	VB
60025	5207	21	their	-PRON-	PRP$
60025	5207	22	oiling	oiling	NN
60025	5207	23	,	,	,
60025	5207	24	and	and	CC
60025	5207	25	becoming	become	VBG
60025	5207	26	dark	dark	JJ
60025	5207	27	-	-	HYPH
60025	5207	28	coloured	coloured	JJ
60025	5207	29	and	and	CC
60025	5207	30	heavy	heavy	JJ
60025	5207	31	.	.	.
60025	5208	1	Melt	melt	VB
60025	5208	2	a	a	DT
60025	5208	3	quarter	quarter	NN
60025	5208	4	of	of	IN
60025	5208	5	a	a	DT
60025	5208	6	pound	pound	NN
60025	5208	7	of	of	IN
60025	5208	8	loaf	loaf	NN
60025	5208	9	-	-	HYPH
60025	5208	10	sugar	sugar	NN
60025	5208	11	in	in	IN
60025	5208	12	a	a	DT
60025	5208	13	quart	quart	NN
60025	5208	14	of	of	IN
60025	5208	15	cream	cream	NN
60025	5208	16	or	or	CC
60025	5208	17	rich	rich	JJ
60025	5208	18	milk	milk	NN
60025	5208	19	,	,	,
60025	5208	20	and	and	CC
60025	5208	21	stir	stir	VB
60025	5208	22	in	in	RP
60025	5208	23	by	by	IN
60025	5208	24	degrees	degree	NNS
60025	5208	25	the	the	DT
60025	5208	26	pounded	pound	VBN
60025	5208	27	almonds	almond	NNS
60025	5208	28	.	.	.
60025	5209	1	Beat	beat	VB
60025	5209	2	ten	ten	CD
60025	5209	3	eggs	egg	NNS
60025	5209	4	very	very	RB
60025	5209	5	light	light	JJ
60025	5209	6	,	,	,
60025	5209	7	and	and	CC
60025	5209	8	stir	stir	VB
60025	5209	9	them	-PRON-	PRP
60025	5209	10	gradually	gradually	RB
60025	5209	11	into	into	IN
60025	5209	12	the	the	DT
60025	5209	13	mixture	mixture	NN
60025	5209	14	;	;	:
60025	5209	15	adding	add	VBG
60025	5209	16	a	a	DT
60025	5209	17	powdered	powdered	JJ
60025	5209	18	nutmeg	nutmeg	NN
60025	5209	19	,	,	,
60025	5209	20	and	and	CC
60025	5209	21	a	a	DT
60025	5209	22	tea	tea	NN
60025	5209	23	-	-	HYPH
60025	5209	24	spoonful	spoonful	JJ
60025	5209	25	of	of	IN
60025	5209	26	powdered	powdered	JJ
60025	5209	27	mace	mace	NN
60025	5209	28	and	and	CC
60025	5209	29	cinnamon	cinnamon	NN
60025	5209	30	mixed	mix	VBN
60025	5209	31	.	.	.
60025	5210	1	Then	then	RB
60025	5210	2	put	put	VB
60025	5210	3	the	the	DT
60025	5210	4	whole	whole	NN
60025	5210	5	into	into	IN
60025	5210	6	a	a	DT
60025	5210	7	pitcher	pitcher	NN
60025	5210	8	,	,	,
60025	5210	9	and	and	CC
60025	5210	10	place	place	VB
60025	5210	11	it	-PRON-	PRP
60025	5210	12	in	in	IN
60025	5210	13	a	a	DT
60025	5210	14	kettle	kettle	NN
60025	5210	15	or	or	CC
60025	5210	16	pan	pan	NN
60025	5210	17	of	of	IN
60025	5210	18	boiling	boiling	NN
60025	5210	19	water	water	NN
60025	5210	20	,	,	,
60025	5210	21	the	the	DT
60025	5210	22	water	water	NN
60025	5210	23	coming	come	VBG
60025	5210	24	up	up	IN
60025	5210	25	to	to	IN
60025	5210	26	the	the	DT
60025	5210	27	lower	low	JJR
60025	5210	28	part	part	NN
60025	5210	29	of	of	IN
60025	5210	30	the	the	DT
60025	5210	31	neck	neck	NN
60025	5210	32	of	of	IN
60025	5210	33	the	the	DT
60025	5210	34	pitcher	pitcher	NN
60025	5210	35	.	.	.
60025	5211	1	Set	set	VB
60025	5211	2	it	-PRON-	PRP
60025	5211	3	over	over	IN
60025	5211	4	hot	hot	JJ
60025	5211	5	coals	coal	NNS
60025	5211	6	,	,	,
60025	5211	7	and	and	CC
60025	5211	8	let	let	VB
60025	5211	9	it	-PRON-	PRP
60025	5211	10	boil	boil	VB
60025	5211	11	(	(	-LRB-
60025	5211	12	stirring	stir	VBG
60025	5211	13	it	-PRON-	PRP
60025	5211	14	all	all	PDT
60025	5211	15	the	the	DT
60025	5211	16	time	time	NN
60025	5211	17	)	)	-RRB-
60025	5211	18	till	till	IN
60025	5211	19	it	-PRON-	PRP
60025	5211	20	is	be	VBZ
60025	5211	21	quite	quite	RB
60025	5211	22	thick	thick	JJ
60025	5211	23	,	,	,
60025	5211	24	but	but	CC
60025	5211	25	not	not	RB
60025	5211	26	till	till	IN
60025	5211	27	it	-PRON-	PRP
60025	5211	28	curdles	curdle	VBZ
60025	5211	29	.	.	.
60025	5212	1	Then	then	RB
60025	5212	2	take	take	VB
60025	5212	3	the	the	DT
60025	5212	4	pitcher	pitcher	NN
60025	5212	5	out	out	IN
60025	5212	6	of	of	IN
60025	5212	7	the	the	DT
60025	5212	8	water	water	NN
60025	5212	9	;	;	:
60025	5212	10	pour	pour	VB
60025	5212	11	the	the	DT
60025	5212	12	custard	custard	NN
60025	5212	13	into	into	IN
60025	5212	14	a	a	DT
60025	5212	15	large	large	JJ
60025	5212	16	bowl	bowl	NN
60025	5212	17	,	,	,
60025	5212	18	and	and	CC
60025	5212	19	stir	stir	VB
60025	5212	20	it	-PRON-	PRP
60025	5212	21	till	till	IN
60025	5212	22	it	-PRON-	PRP
60025	5212	23	cools	cool	VBZ
60025	5212	24	.	.	.
60025	5213	1	Put	put	VB
60025	5213	2	it	-PRON-	PRP
60025	5213	3	into	into	IN
60025	5213	4	glass	glass	NN
60025	5213	5	cups	cup	NNS
60025	5213	6	,	,	,
60025	5213	7	and	and	CC
60025	5213	8	send	send	VB
60025	5213	9	it	-PRON-	PRP
60025	5213	10	to	to	TO
60025	5213	11	table	table	NN
60025	5213	12	cold	cold	JJ
60025	5213	13	.	.	.
60025	5214	1	Sweeten	sweeten	VB
60025	5214	2	some	some	DT
60025	5214	3	cream	cream	NN
60025	5214	4	or	or	CC
60025	5214	5	white	white	NN
60025	5214	6	of	of	IN
60025	5214	7	egg	egg	NN
60025	5214	8	.	.	.
60025	5215	1	Beat	beat	VB
60025	5215	2	it	-PRON-	PRP
60025	5215	3	to	to	TO
60025	5215	4	stiff	stiff	JJ
60025	5215	5	froth	froth	NN
60025	5215	6	and	and	CC
60025	5215	7	pile	pile	VB
60025	5215	8	it	-PRON-	PRP
60025	5215	9	on	on	IN
60025	5215	10	the	the	DT
60025	5215	11	top	top	NN
60025	5215	12	of	of	IN
60025	5215	13	the	the	DT
60025	5215	14	custards	custard	NNS
60025	5215	15	.	.	.
60025	5216	1	BOILED	BOILED	NNP
60025	5216	2	COCOA	COCOA	NNP
60025	5216	3	-	-	HYPH
60025	5216	4	NUT	NUT	NNP
60025	5216	5	CUSTARD.--To	CUSTARD.--To	NNP
60025	5216	6	a	a	DT
60025	5216	7	pound	pound	NN
60025	5216	8	of	of	IN
60025	5216	9	grated	grate	VBN
60025	5216	10	cocoa	cocoa	NN
60025	5216	11	-	-	HYPH
60025	5216	12	nut	nut	NNP
60025	5216	13	allow	allow	VB
60025	5216	14	a	a	DT
60025	5216	15	pint	pint	NN
60025	5216	16	of	of	IN
60025	5216	17	unskimmed	unskimmed	JJ
60025	5216	18	milk	milk	NN
60025	5216	19	,	,	,
60025	5216	20	and	and	CC
60025	5216	21	six	six	CD
60025	5216	22	ounces	ounce	NNS
60025	5216	23	of	of	IN
60025	5216	24	white	white	JJ
60025	5216	25	sugar	sugar	NN
60025	5216	26	.	.	.
60025	5217	1	Beat	beat	VB
60025	5217	2	very	very	RB
60025	5217	3	light	light	VB
60025	5217	4	the	the	DT
60025	5217	5	yolks	yolk	NNS
60025	5217	6	of	of	IN
60025	5217	7	six	six	CD
60025	5217	8	eggs	egg	NNS
60025	5217	9	.	.	.
60025	5218	1	Stir	stir	VB
60025	5218	2	them	-PRON-	PRP
60025	5218	3	gradually	gradually	RB
60025	5218	4	into	into	IN
60025	5218	5	the	the	DT
60025	5218	6	milk	milk	NN
60025	5218	7	,	,	,
60025	5218	8	alternately	alternately	RB
60025	5218	9	with	with	IN
60025	5218	10	the	the	DT
60025	5218	11	cocoa	cocoa	NN
60025	5218	12	-	-	HYPH
60025	5218	13	nut	nut	NN
60025	5218	14	and	and	CC
60025	5218	15	sugar	sugar	NN
60025	5218	16	.	.	.
60025	5219	1	Put	put	VB
60025	5219	2	the	the	DT
60025	5219	3	mixture	mixture	NN
60025	5219	4	into	into	IN
60025	5219	5	a	a	DT
60025	5219	6	pitcher	pitcher	NN
60025	5219	7	;	;	:
60025	5219	8	set	set	VB
60025	5219	9	it	-PRON-	PRP
60025	5219	10	in	in	IN
60025	5219	11	a	a	DT
60025	5219	12	vessel	vessel	NN
60025	5219	13	of	of	IN
60025	5219	14	boiling	boil	VBG
60025	5219	15	water	water	NN
60025	5219	16	;	;	:
60025	5219	17	place	place	VB
60025	5219	18	it	-PRON-	PRP
60025	5219	19	on	on	IN
60025	5219	20	hot	hot	JJ
60025	5219	21	coals	coal	NNS
60025	5219	22	,	,	,
60025	5219	23	and	and	CC
60025	5219	24	simmer	simmer	VB
60025	5219	25	it	-PRON-	PRP
60025	5219	26	till	till	IN
60025	5219	27	it	-PRON-	PRP
60025	5219	28	is	be	VBZ
60025	5219	29	very	very	RB
60025	5219	30	smooth	smooth	JJ
60025	5219	31	and	and	CC
60025	5219	32	thick	thick	JJ
60025	5219	33	;	;	:
60025	5219	34	stirring	stir	VBG
60025	5219	35	it	-PRON-	PRP
60025	5219	36	all	all	PDT
60025	5219	37	the	the	DT
60025	5219	38	time	time	NN
60025	5219	39	.	.	.
60025	5220	1	As	as	RB
60025	5220	2	soon	soon	RB
60025	5220	3	as	as	IN
60025	5220	4	it	-PRON-	PRP
60025	5220	5	comes	come	VBZ
60025	5220	6	to	to	IN
60025	5220	7	a	a	DT
60025	5220	8	hard	hard	JJ
60025	5220	9	boil	boil	NN
60025	5220	10	,	,	,
60025	5220	11	take	take	VB
60025	5220	12	it	-PRON-	PRP
60025	5220	13	off	off	IN
60025	5220	14	the	the	DT
60025	5220	15	fire	fire	NN
60025	5220	16	;	;	:
60025	5220	17	pour	pour	VB
60025	5220	18	it	-PRON-	PRP
60025	5220	19	into	into	IN
60025	5220	20	a	a	DT
60025	5220	21	large	large	JJ
60025	5220	22	bowl	bowl	NN
60025	5220	23	,	,	,
60025	5220	24	and	and	CC
60025	5220	25	set	set	VBD
60025	5220	26	it	-PRON-	PRP
60025	5220	27	out	out	RP
60025	5220	28	to	to	IN
60025	5220	29	cool	cool	JJ
60025	5220	30	.	.	.
60025	5221	1	When	when	WRB
60025	5221	2	cold	cold	JJ
60025	5221	3	,	,	,
60025	5221	4	put	put	VBD
60025	5221	5	it	-PRON-	PRP
60025	5221	6	into	into	IN
60025	5221	7	glass	glass	NN
60025	5221	8	cups	cup	NNS
60025	5221	9	.	.	.
60025	5222	1	Beat	beat	VB
60025	5222	2	to	to	IN
60025	5222	3	a	a	DT
60025	5222	4	stiff	stiff	JJ
60025	5222	5	froth	froth	NN
60025	5222	6	the	the	DT
60025	5222	7	white	white	NN
60025	5222	8	of	of	IN
60025	5222	9	egg	egg	NN
60025	5222	10	that	that	WDT
60025	5222	11	was	be	VBD
60025	5222	12	left	leave	VBN
60025	5222	13	,	,	,
60025	5222	14	and	and	CC
60025	5222	15	pile	pile	VB
60025	5222	16	it	-PRON-	PRP
60025	5222	17	on	on	IN
60025	5222	18	the	the	DT
60025	5222	19	custards	custard	NNS
60025	5222	20	.	.	.
60025	5223	1	BAKED	BAKED	NNP
60025	5223	2	COCOA	COCOA	NNP
60025	5223	3	-	-	HYPH
60025	5223	4	NUT	NUT	NNP
60025	5223	5	CUSTARD.--Grate	custard.--grate	NN
60025	5223	6	as	as	RB
60025	5223	7	much	much	JJ
60025	5223	8	cocoa	cocoa	NN
60025	5223	9	-	-	HYPH
60025	5223	10	nut	nut	NN
60025	5223	11	as	as	IN
60025	5223	12	will	will	MD
60025	5223	13	weigh	weigh	VB
60025	5223	14	a	a	DT
60025	5223	15	pound	pound	NN
60025	5223	16	.	.	.
60025	5224	1	Mix	mix	VB
60025	5224	2	half	half	PDT
60025	5224	3	a	a	DT
60025	5224	4	pound	pound	NN
60025	5224	5	of	of	IN
60025	5224	6	powdered	powder	VBN
60025	5224	7	white	white	JJ
60025	5224	8	sugar	sugar	NN
60025	5224	9	with	with	IN
60025	5224	10	the	the	DT
60025	5224	11	milk	milk	NN
60025	5224	12	of	of	IN
60025	5224	13	the	the	DT
60025	5224	14	cocoa	cocoa	NN
60025	5224	15	-	-	HYPH
60025	5224	16	nut	nut	NNP
60025	5224	17	,	,	,
60025	5224	18	or	or	CC
60025	5224	19	with	with	IN
60025	5224	20	a	a	DT
60025	5224	21	pint	pint	NN
60025	5224	22	of	of	IN
60025	5224	23	cream	cream	NN
60025	5224	24	;	;	:
60025	5224	25	adding	add	VBG
60025	5224	26	two	two	CD
60025	5224	27	table	table	NN
60025	5224	28	-	-	HYPH
60025	5224	29	spoonfuls	spoonful	NNS
60025	5224	30	of	of	IN
60025	5224	31	rose	rose	NN
60025	5224	32	water	water	NN
60025	5224	33	.	.	.
60025	5225	1	Then	then	RB
60025	5225	2	stir	stir	VB
60025	5225	3	in	in	RP
60025	5225	4	gradually	gradually	RB
60025	5225	5	a	a	DT
60025	5225	6	pint	pint	NN
60025	5225	7	of	of	IN
60025	5225	8	rich	rich	JJ
60025	5225	9	milk	milk	NN
60025	5225	10	.	.	.
60025	5226	1	Beat	beat	VB
60025	5226	2	to	to	IN
60025	5226	3	a	a	DT
60025	5226	4	stiff	stiff	JJ
60025	5226	5	froth	froth	NN
60025	5226	6	the	the	DT
60025	5226	7	whites	white	NNS
60025	5226	8	of	of	IN
60025	5226	9	eight	eight	CD
60025	5226	10	eggs	egg	NNS
60025	5226	11	,	,	,
60025	5226	12	and	and	CC
60025	5226	13	stir	stir	VB
60025	5226	14	them	-PRON-	PRP
60025	5226	15	into	into	IN
60025	5226	16	the	the	DT
60025	5226	17	milk	milk	NN
60025	5226	18	and	and	CC
60025	5226	19	sugar	sugar	NN
60025	5226	20	,	,	,
60025	5226	21	a	a	DT
60025	5226	22	little	little	JJ
60025	5226	23	at	at	IN
60025	5226	24	a	a	DT
60025	5226	25	time	time	NN
60025	5226	26	,	,	,
60025	5226	27	alternately	alternately	RB
60025	5226	28	with	with	IN
60025	5226	29	the	the	DT
60025	5226	30	grated	grate	VBN
60025	5226	31	cocoa	cocoa	NN
60025	5226	32	-	-	HYPH
60025	5226	33	nut	nut	NNP
60025	5226	34	:	:	:
60025	5226	35	add	add	VB
60025	5226	36	a	a	DT
60025	5226	37	tea	tea	NN
60025	5226	38	-	-	HYPH
60025	5226	39	spoonful	spoonful	JJ
60025	5226	40	of	of	IN
60025	5226	41	powdered	powdered	JJ
60025	5226	42	nutmeg	nutmeg	NNP
60025	5226	43	and	and	CC
60025	5226	44	cinnamon	cinnamon	NN
60025	5226	45	.	.	.
60025	5227	1	Then	then	RB
60025	5227	2	put	put	VB
60025	5227	3	the	the	DT
60025	5227	4	mixture	mixture	NN
60025	5227	5	into	into	IN
60025	5227	6	cups	cup	NNS
60025	5227	7	,	,	,
60025	5227	8	and	and	CC
60025	5227	9	bake	bake	VB
60025	5227	10	them	-PRON-	PRP
60025	5227	11	twenty	twenty	CD
60025	5227	12	minutes	minute	NNS
60025	5227	13	in	in	IN
60025	5227	14	a	a	DT
60025	5227	15	Dutch	dutch	JJ
60025	5227	16	oven	oven	JJ
60025	5227	17	half	half	NN
60025	5227	18	filled	fill	VBN
60025	5227	19	with	with	IN
60025	5227	20	boiling	boiling	NN
60025	5227	21	water	water	NN
60025	5227	22	.	.	.
60025	5228	1	When	when	WRB
60025	5228	2	cold	cold	JJ
60025	5228	3	,	,	,
60025	5228	4	grate	grate	VB
60025	5228	5	loaf	loaf	NN
60025	5228	6	-	-	HYPH
60025	5228	7	sugar	sugar	NN
60025	5228	8	over	over	IN
60025	5228	9	them	-PRON-	PRP
60025	5228	10	.	.	.
60025	5229	1	CHOCOLATE	CHOCOLATE	NNP
60025	5229	2	CUSTARD.--Scrape	CUSTARD.--Scrape	VBD
60025	5229	3	fine	fine	RB
60025	5229	4	a	a	DT
60025	5229	5	quarter	quarter	NN
60025	5229	6	of	of	IN
60025	5229	7	a	a	DT
60025	5229	8	pound	pound	NN
60025	5229	9	of	of	IN
60025	5229	10	chocolate	chocolate	NN
60025	5229	11	,	,	,
60025	5229	12	and	and	CC
60025	5229	13	pour	pour	VB
60025	5229	14	on	on	IN
60025	5229	15	it	-PRON-	PRP
60025	5229	16	a	a	DT
60025	5229	17	pint	pint	NN
60025	5229	18	of	of	IN
60025	5229	19	boiling	boil	VBG
60025	5229	20	water	water	NN
60025	5229	21	.	.	.
60025	5230	1	Cover	cover	VB
60025	5230	2	it	-PRON-	PRP
60025	5230	3	,	,	,
60025	5230	4	and	and	CC
60025	5230	5	let	let	VB
60025	5230	6	it	-PRON-	PRP
60025	5230	7	stand	stand	VB
60025	5230	8	by	by	IN
60025	5230	9	the	the	DT
60025	5230	10	fire	fire	NN
60025	5230	11	till	till	IN
60025	5230	12	it	-PRON-	PRP
60025	5230	13	has	have	VBZ
60025	5230	14	dissolved	dissolve	VBN
60025	5230	15	,	,	,
60025	5230	16	stirring	stir	VBG
60025	5230	17	it	-PRON-	PRP
60025	5230	18	twice	twice	RB
60025	5230	19	.	.	.
60025	5231	1	Beat	beat	VB
60025	5231	2	eight	eight	CD
60025	5231	3	eggs	egg	NNS
60025	5231	4	very	very	RB
60025	5231	5	light	light	JJ
60025	5231	6	,	,	,
60025	5231	7	omitting	omit	VBG
60025	5231	8	the	the	DT
60025	5231	9	whites	white	NNS
60025	5231	10	of	of	IN
60025	5231	11	two	two	CD
60025	5231	12	.	.	.
60025	5232	1	Stir	stir	VB
60025	5232	2	them	-PRON-	PRP
60025	5232	3	by	by	IN
60025	5232	4	degrees	degree	NNS
60025	5232	5	into	into	IN
60025	5232	6	a	a	DT
60025	5232	7	quart	quart	NN
60025	5232	8	of	of	IN
60025	5232	9	cream	cream	NN
60025	5232	10	or	or	CC
60025	5232	11	rich	rich	JJ
60025	5232	12	milk	milk	NN
60025	5232	13	,	,	,
60025	5232	14	alternately	alternately	RB
60025	5232	15	with	with	IN
60025	5232	16	the	the	DT
60025	5232	17	melted	melt	VBN
60025	5232	18	chocolate	chocolate	NN
60025	5232	19	,	,	,
60025	5232	20	and	and	CC
60025	5232	21	three	three	CD
60025	5232	22	table	table	NN
60025	5232	23	-	-	HYPH
60025	5232	24	spoonfuls	spoonful	NNS
60025	5232	25	of	of	IN
60025	5232	26	powdered	powdered	JJ
60025	5232	27	white	white	JJ
60025	5232	28	sugar	sugar	NN
60025	5232	29	.	.	.
60025	5233	1	Put	put	VB
60025	5233	2	the	the	DT
60025	5233	3	mixture	mixture	NN
60025	5233	4	into	into	IN
60025	5233	5	cups	cup	NNS
60025	5233	6	,	,	,
60025	5233	7	and	and	CC
60025	5233	8	bake	bake	VB
60025	5233	9	it	-PRON-	PRP
60025	5233	10	about	about	RB
60025	5233	11	ten	ten	CD
60025	5233	12	minutes	minute	NNS
60025	5233	13	.	.	.
60025	5234	1	Send	send	VB
60025	5234	2	them	-PRON-	PRP
60025	5234	3	to	to	TO
60025	5234	4	table	table	VB
60025	5234	5	cold	cold	JJ
60025	5234	6	,	,	,
60025	5234	7	with	with	IN
60025	5234	8	sweetened	sweeten	VBN
60025	5234	9	cream	cream	NN
60025	5234	10	,	,	,
60025	5234	11	or	or	CC
60025	5234	12	white	white	NN
60025	5234	13	of	of	IN
60025	5234	14	egg	egg	NN
60025	5234	15	beaten	beat	VBN
60025	5234	16	to	to	IN
60025	5234	17	a	a	DT
60025	5234	18	stiff	stiff	JJ
60025	5234	19	froth	froth	NN
60025	5234	20	,	,	,
60025	5234	21	and	and	CC
60025	5234	22	heaped	heap	VBD
60025	5234	23	on	on	IN
60025	5234	24	the	the	DT
60025	5234	25	top	top	NN
60025	5234	26	of	of	IN
60025	5234	27	each	each	DT
60025	5234	28	custard	custard	NN
60025	5234	29	.	.	.
60025	5235	1	No	no	DT
60025	5235	2	chocolate	chocolate	NN
60025	5235	3	is	be	VBZ
60025	5235	4	so	so	RB
60025	5235	5	good	good	JJ
60025	5235	6	as	as	IN
60025	5235	7	Baker	Baker	NNP
60025	5235	8	's	's	POS
60025	5235	9	prepared	prepared	JJ
60025	5235	10	cocoa	cocoa	NN
60025	5235	11	.	.	.
60025	5236	1	MACCAROON	MACCAROON	NNP
60025	5236	2	CUSTARDS.--These	CUSTARDS.--These	NNP
60025	5236	3	must	must	MD
60025	5236	4	be	be	VB
60025	5236	5	made	make	VBN
60025	5236	6	in	in	IN
60025	5236	7	china	china	NNP
60025	5236	8	custard	custard	NNP
60025	5236	9	cups	cup	NNS
60025	5236	10	.	.	.
60025	5237	1	Put	put	VB
60025	5237	2	four	four	CD
60025	5237	3	maccaroons	maccaroon	NNS
60025	5237	4	into	into	IN
60025	5237	5	each	each	DT
60025	5237	6	cup	cup	NN
60025	5237	7	,	,	,
60025	5237	8	and	and	CC
60025	5237	9	pour	pour	VB
60025	5237	10	on	on	IN
60025	5237	11	them	-PRON-	PRP
60025	5237	12	three	three	CD
60025	5237	13	spoonfuls	spoonful	NNS
60025	5237	14	of	of	IN
60025	5237	15	white	white	JJ
60025	5237	16	wine	wine	NN
60025	5237	17	.	.	.
60025	5238	1	Mix	mix	VB
60025	5238	2	together	together	RB
60025	5238	3	a	a	DT
60025	5238	4	pint	pint	NN
60025	5238	5	of	of	IN
60025	5238	6	cream	cream	NN
60025	5238	7	,	,	,
60025	5238	8	and	and	CC
60025	5238	9	a	a	DT
60025	5238	10	pint	pint	NN
60025	5238	11	of	of	IN
60025	5238	12	milk	milk	NN
60025	5238	13	;	;	:
60025	5238	14	and	and	CC
60025	5238	15	boil	boil	VB
60025	5238	16	them	-PRON-	PRP
60025	5238	17	with	with	IN
60025	5238	18	a	a	DT
60025	5238	19	large	large	JJ
60025	5238	20	stick	stick	NN
60025	5238	21	of	of	IN
60025	5238	22	cinnamon	cinnamon	NN
60025	5238	23	broken	break	VBN
60025	5238	24	up	up	RP
60025	5238	25	,	,	,
60025	5238	26	and	and	CC
60025	5238	27	a	a	DT
60025	5238	28	small	small	JJ
60025	5238	29	bunch	bunch	NN
60025	5238	30	of	of	IN
60025	5238	31	peach	peach	JJ
60025	5238	32	leaves	leave	NNS
60025	5238	33	or	or	CC
60025	5238	34	a	a	DT
60025	5238	35	handful	handful	NN
60025	5238	36	of	of	IN
60025	5238	37	broken	break	VBN
60025	5238	38	bitter	bitter	JJ
60025	5238	39	almonds	almond	NNS
60025	5238	40	.	.	.
60025	5239	1	Then	then	RB
60025	5239	2	strain	strain	VB
60025	5239	3	the	the	DT
60025	5239	4	milk	milk	NN
60025	5239	5	;	;	:
60025	5239	6	stir	stir	NN
60025	5239	7	in	in	IN
60025	5239	8	a	a	DT
60025	5239	9	quarter	quarter	NN
60025	5239	10	of	of	IN
60025	5239	11	a	a	DT
60025	5239	12	pound	pound	NN
60025	5239	13	of	of	IN
60025	5239	14	white	white	JJ
60025	5239	15	sugar	sugar	NN
60025	5239	16	,	,	,
60025	5239	17	and	and	CC
60025	5239	18	set	set	VBD
60025	5239	19	it	-PRON-	PRP
60025	5239	20	away	away	RB
60025	5239	21	to	to	IN
60025	5239	22	cool	cool	JJ
60025	5239	23	.	.	.
60025	5240	1	Beat	beat	VB
60025	5240	2	very	very	RB
60025	5240	3	light	light	JJ
60025	5240	4	eight	eight	CD
60025	5240	5	eggs	egg	NNS
60025	5240	6	,	,	,
60025	5240	7	(	(	-LRB-
60025	5240	8	omitting	omit	VBG
60025	5240	9	the	the	DT
60025	5240	10	whites	white	NNS
60025	5240	11	of	of	IN
60025	5240	12	four	four	CD
60025	5240	13	,	,	,
60025	5240	14	)	)	-RRB-
60025	5240	15	and	and	CC
60025	5240	16	stir	stir	VB
60025	5240	17	them	-PRON-	PRP
60025	5240	18	gradually	gradually	RB
60025	5240	19	into	into	IN
60025	5240	20	the	the	DT
60025	5240	21	cream	cream	NN
60025	5240	22	and	and	CC
60025	5240	23	milk	milk	NN
60025	5240	24	when	when	WRB
60025	5240	25	quite	quite	RB
60025	5240	26	cold	cold	JJ
60025	5240	27	.	.	.
60025	5241	1	Fill	fill	VB
60025	5241	2	your	-PRON-	PRP$
60025	5241	3	cups	cup	NNS
60025	5241	4	with	with	IN
60025	5241	5	the	the	DT
60025	5241	6	mixture	mixture	NN
60025	5241	7	,	,	,
60025	5241	8	(	(	-LRB-
60025	5241	9	leaving	leave	VBG
60025	5241	10	the	the	DT
60025	5241	11	maccaroons	maccaroon	NNS
60025	5241	12	at	at	IN
60025	5241	13	the	the	DT
60025	5241	14	bottom	bottom	NN
60025	5241	15	,	,	,
60025	5241	16	)	)	-RRB-
60025	5241	17	and	and	CC
60025	5241	18	set	set	VBD
60025	5241	19	them	-PRON-	PRP
60025	5241	20	in	in	IN
60025	5241	21	a	a	DT
60025	5241	22	Dutch	dutch	JJ
60025	5241	23	oven	oven	NN
60025	5241	24	or	or	CC
60025	5241	25	iron	iron	NN
60025	5241	26	baking	baking	NNP
60025	5241	27	pan	pan	NNP
60025	5241	28	,	,	,
60025	5241	29	which	which	WDT
60025	5241	30	must	must	MD
60025	5241	31	be	be	VB
60025	5241	32	half	half	RB
60025	5241	33	full	full	JJ
60025	5241	34	of	of	IN
60025	5241	35	boiling	boil	VBG
60025	5241	36	water	water	NN
60025	5241	37	.	.	.
60025	5242	1	Heat	heat	VB
60025	5242	2	the	the	DT
60025	5242	3	oven	oven	JJ
60025	5242	4	-	-	HYPH
60025	5242	5	lid	lid	NN
60025	5242	6	first	first	RB
60025	5242	7	,	,	,
60025	5242	8	by	by	IN
60025	5242	9	standing	stand	VBG
60025	5242	10	it	-PRON-	PRP
60025	5242	11	up	up	RP
60025	5242	12	before	before	IN
60025	5242	13	a	a	DT
60025	5242	14	hot	hot	JJ
60025	5242	15	fire	fire	NN
60025	5242	16	;	;	:
60025	5242	17	then	then	RB
60025	5242	18	put	put	VB
60025	5242	19	it	-PRON-	PRP
60025	5242	20	on	on	RP
60025	5242	21	,	,	,
60025	5242	22	spreading	spread	VBG
60025	5242	23	coals	coal	NNS
60025	5242	24	over	over	IN
60025	5242	25	the	the	DT
60025	5242	26	top	top	NN
60025	5242	27	.	.	.
60025	5243	1	Place	place	VB
60025	5243	2	sufficient	sufficient	JJ
60025	5243	3	coals	coal	NNS
60025	5243	4	under	under	IN
60025	5243	5	the	the	DT
60025	5243	6	oven	oven	NN
60025	5243	7	,	,	,
60025	5243	8	and	and	CC
60025	5243	9	bake	bake	VB
60025	5243	10	the	the	DT
60025	5243	11	custards	custard	NNS
60025	5243	12	about	about	IN
60025	5243	13	ten	ten	CD
60025	5243	14	minutes	minute	NNS
60025	5243	15	.	.	.
60025	5244	1	When	when	WRB
60025	5244	2	cold	cold	JJ
60025	5244	3	,	,	,
60025	5244	4	heap	heap	NNP
60025	5244	5	beaten	beat	VBN
60025	5244	6	white	white	JJ
60025	5244	7	of	of	IN
60025	5244	8	egg	egg	NN
60025	5244	9	on	on	IN
60025	5244	10	the	the	DT
60025	5244	11	top	top	NN
60025	5244	12	of	of	IN
60025	5244	13	each	each	DT
60025	5244	14	.	.	.
60025	5245	1	These	these	DT
60025	5245	2	custards	custard	NNS
60025	5245	3	are	be	VBP
60025	5245	4	very	very	RB
60025	5245	5	fine	fine	JJ
60025	5245	6	.	.	.
60025	5246	1	SYLLABUB	SYLLABUB	NNP
60025	5246	2	,	,	,
60025	5246	3	OR	or	CC
60025	5246	4	WHIPT	WHIPT	NNP
60025	5246	5	CREAM	CREAM	NNP
60025	5246	6	.	.	.
60025	5247	1	Pare	pare	VB
60025	5247	2	off	off	RP
60025	5247	3	very	very	RB
60025	5247	4	thin	thin	JJ
60025	5247	5	the	the	DT
60025	5247	6	yellow	yellow	JJ
60025	5247	7	rind	rind	NN
60025	5247	8	of	of	IN
60025	5247	9	four	four	CD
60025	5247	10	large	large	JJ
60025	5247	11	lemons	lemon	NNS
60025	5247	12	,	,	,
60025	5247	13	and	and	CC
60025	5247	14	lay	lie	VBD
60025	5247	15	it	-PRON-	PRP
60025	5247	16	in	in	IN
60025	5247	17	the	the	DT
60025	5247	18	bottom	bottom	NN
60025	5247	19	of	of	IN
60025	5247	20	a	a	DT
60025	5247	21	deep	deep	JJ
60025	5247	22	dish	dish	NN
60025	5247	23	.	.	.
60025	5248	1	Squeeze	squeeze	VB
60025	5248	2	the	the	DT
60025	5248	3	juice	juice	NN
60025	5248	4	of	of	IN
60025	5248	5	the	the	DT
60025	5248	6	lemons	lemon	NNS
60025	5248	7	into	into	IN
60025	5248	8	a	a	DT
60025	5248	9	large	large	JJ
60025	5248	10	bowl	bowl	NN
60025	5248	11	containing	contain	VBG
60025	5248	12	a	a	DT
60025	5248	13	pint	pint	NN
60025	5248	14	of	of	IN
60025	5248	15	white	white	JJ
60025	5248	16	wine	wine	NN
60025	5248	17	,	,	,
60025	5248	18	and	and	CC
60025	5248	19	sweeten	sweeten	VB
60025	5248	20	it	-PRON-	PRP
60025	5248	21	with	with	IN
60025	5248	22	half	half	PDT
60025	5248	23	a	a	DT
60025	5248	24	pound	pound	NN
60025	5248	25	of	of	IN
60025	5248	26	powdered	powdered	JJ
60025	5248	27	loaf	loaf	NN
60025	5248	28	-	-	HYPH
60025	5248	29	sugar	sugar	NN
60025	5248	30	.	.	.
60025	5249	1	Then	then	RB
60025	5249	2	,	,	,
60025	5249	3	by	by	IN
60025	5249	4	degrees	degree	NNS
60025	5249	5	,	,	,
60025	5249	6	mix	mix	VBP
60025	5249	7	in	in	IN
60025	5249	8	a	a	DT
60025	5249	9	quart	quart	NN
60025	5249	10	of	of	IN
60025	5249	11	cream	cream	NN
60025	5249	12	.	.	.
60025	5250	1	Pour	pour	VB
60025	5250	2	the	the	DT
60025	5250	3	whole	whole	NN
60025	5250	4	into	into	IN
60025	5250	5	the	the	DT
60025	5250	6	dish	dish	NN
60025	5250	7	in	in	IN
60025	5250	8	which	which	WDT
60025	5250	9	you	-PRON-	PRP
60025	5250	10	have	have	VBP
60025	5250	11	laid	lay	VBN
60025	5250	12	the	the	DT
60025	5250	13	lemon	lemon	NN
60025	5250	14	-	-	HYPH
60025	5250	15	peel	peel	NN
60025	5250	16	,	,	,
60025	5250	17	and	and	CC
60025	5250	18	let	let	VB
60025	5250	19	the	the	DT
60025	5250	20	mixture	mixture	NN
60025	5250	21	stand	stand	VB
60025	5250	22	untouched	untouched	JJ
60025	5250	23	for	for	IN
60025	5250	24	three	three	CD
60025	5250	25	hours	hour	NNS
60025	5250	26	.	.	.
60025	5251	1	Then	then	RB
60025	5251	2	beat	beat	VB
60025	5251	3	it	-PRON-	PRP
60025	5251	4	with	with	IN
60025	5251	5	rods	rod	NNS
60025	5251	6	to	to	IN
60025	5251	7	a	a	DT
60025	5251	8	stiff	stiff	JJ
60025	5251	9	froth	froth	NN
60025	5251	10	,	,	,
60025	5251	11	(	(	-LRB-
60025	5251	12	first	first	RB
60025	5251	13	taking	take	VBG
60025	5251	14	out	out	RP
60025	5251	15	the	the	DT
60025	5251	16	lemon	lemon	NN
60025	5251	17	-	-	HYPH
60025	5251	18	peel	peel	NN
60025	5251	19	,	,	,
60025	5251	20	)	)	-RRB-
60025	5251	21	and	and	CC
60025	5251	22	having	have	VBG
60025	5251	23	put	put	VBN
60025	5251	24	into	into	IN
60025	5251	25	each	each	DT
60025	5251	26	of	of	IN
60025	5251	27	your	-PRON-	PRP$
60025	5251	28	glasses	glass	NNS
60025	5251	29	a	a	DT
60025	5251	30	table	table	NN
60025	5251	31	-	-	HYPH
60025	5251	32	spoonful	spoonful	JJ
60025	5251	33	or	or	CC
60025	5251	34	more	more	JJR
60025	5251	35	of	of	IN
60025	5251	36	fruit	fruit	NN
60025	5251	37	jelly	jelly	NNP
60025	5251	38	,	,	,
60025	5251	39	heap	heap	VB
60025	5251	40	the	the	DT
60025	5251	41	syllabub	syllabub	NN
60025	5251	42	upon	upon	IN
60025	5251	43	it	-PRON-	PRP
60025	5251	44	so	so	IN
60025	5251	45	as	as	IN
60025	5251	46	to	to	TO
60025	5251	47	stand	stand	VB
60025	5251	48	up	up	RP
60025	5251	49	high	high	RB
60025	5251	50	at	at	IN
60025	5251	51	the	the	DT
60025	5251	52	top	top	NN
60025	5251	53	.	.	.
60025	5252	1	This	this	DT
60025	5252	2	syllabub	syllabub	NN
60025	5252	3	,	,	,
60025	5252	4	if	if	IN
60025	5252	5	it	-PRON-	PRP
60025	5252	6	can	can	MD
60025	5252	7	be	be	VB
60025	5252	8	kept	keep	VBN
60025	5252	9	in	in	IN
60025	5252	10	a	a	DT
60025	5252	11	cold	cold	JJ
60025	5252	12	place	place	NN
60025	5252	13	,	,	,
60025	5252	14	may	may	MD
60025	5252	15	be	be	VB
60025	5252	16	made	make	VBN
60025	5252	17	the	the	DT
60025	5252	18	day	day	NN
60025	5252	19	before	before	IN
60025	5252	20	you	-PRON-	PRP
60025	5252	21	want	want	VBP
60025	5252	22	to	to	TO
60025	5252	23	use	use	VB
60025	5252	24	it	-PRON-	PRP
60025	5252	25	.	.	.
60025	5253	1	COUNTRY	COUNTRY	NNS
60025	5253	2	SYLLABUB.--Mix	syllabub.--mix	VBP
60025	5253	3	half	half	PDT
60025	5253	4	a	a	DT
60025	5253	5	pound	pound	NN
60025	5253	6	of	of	IN
60025	5253	7	white	white	JJ
60025	5253	8	sugar	sugar	NN
60025	5253	9	with	with	IN
60025	5253	10	a	a	DT
60025	5253	11	pint	pint	NN
60025	5253	12	of	of	IN
60025	5253	13	fine	fine	JJ
60025	5253	14	sweet	sweet	JJ
60025	5253	15	cider	cider	NN
60025	5253	16	,	,	,
60025	5253	17	or	or	CC
60025	5253	18	of	of	IN
60025	5253	19	white	white	JJ
60025	5253	20	wine	wine	NN
60025	5253	21	;	;	,
60025	5253	22	and	and	CC
60025	5253	23	grate	grate	VB
60025	5253	24	in	in	IN
60025	5253	25	a	a	DT
60025	5253	26	nutmeg	nutmeg	NN
60025	5253	27	.	.	.
60025	5254	1	Prepare	prepare	VB
60025	5254	2	them	-PRON-	PRP
60025	5254	3	in	in	IN
60025	5254	4	a	a	DT
60025	5254	5	large	large	JJ
60025	5254	6	bowl	bowl	NN
60025	5254	7	,	,	,
60025	5254	8	just	just	RB
60025	5254	9	before	before	IN
60025	5254	10	milking	milk	VBG
60025	5254	11	time	time	NN
60025	5254	12	.	.	.
60025	5255	1	Then	then	RB
60025	5255	2	let	let	VB
60025	5255	3	it	-PRON-	PRP
60025	5255	4	be	be	VB
60025	5255	5	taken	take	VBN
60025	5255	6	to	to	IN
60025	5255	7	the	the	DT
60025	5255	8	cow	cow	NN
60025	5255	9	,	,	,
60025	5255	10	and	and	CC
60025	5255	11	have	have	VBP
60025	5255	12	about	about	RB
60025	5255	13	three	three	CD
60025	5255	14	pints	pint	NNS
60025	5255	15	milked	milk	VBD
60025	5255	16	into	into	IN
60025	5255	17	it	-PRON-	PRP
60025	5255	18	;	;	:
60025	5255	19	stirring	stir	VBG
60025	5255	20	it	-PRON-	PRP
60025	5255	21	occasionally	occasionally	RB
60025	5255	22	with	with	IN
60025	5255	23	a	a	DT
60025	5255	24	spoon	spoon	NN
60025	5255	25	.	.	.
60025	5256	1	Let	let	VB
60025	5256	2	it	-PRON-	PRP
60025	5256	3	be	be	VB
60025	5256	4	eaten	eat	VBN
60025	5256	5	before	before	IN
60025	5256	6	the	the	DT
60025	5256	7	froth	froth	NN
60025	5256	8	subsides	subside	NNS
60025	5256	9	.	.	.
60025	5257	1	If	if	IN
60025	5257	2	you	-PRON-	PRP
60025	5257	3	use	use	VBP
60025	5257	4	cider	cider	NN
60025	5257	5	,	,	,
60025	5257	6	a	a	DT
60025	5257	7	little	little	JJ
60025	5257	8	brandy	brandy	NN
60025	5257	9	will	will	MD
60025	5257	10	improve	improve	VB
60025	5257	11	it	-PRON-	PRP
60025	5257	12	.	.	.
60025	5258	1	A	a	DT
60025	5258	2	TRIFLE.--Place	trifle.--place	NN
60025	5258	3	half	half	PDT
60025	5258	4	a	a	DT
60025	5258	5	pound	pound	NN
60025	5258	6	of	of	IN
60025	5258	7	maccaroons	maccaroon	NNS
60025	5258	8	or	or	CC
60025	5258	9	Naples	Naples	NNP
60025	5258	10	biscuits	biscuit	NNS
60025	5258	11	at	at	IN
60025	5258	12	the	the	DT
60025	5258	13	bottom	bottom	NN
60025	5258	14	of	of	IN
60025	5258	15	a	a	DT
60025	5258	16	large	large	JJ
60025	5258	17	glass	glass	NN
60025	5258	18	bowl	bowl	NN
60025	5258	19	.	.	.
60025	5259	1	Pour	pour	VB
60025	5259	2	on	on	IN
60025	5259	3	them	-PRON-	PRP
60025	5259	4	as	as	IN
60025	5259	5	much	much	JJ
60025	5259	6	white	white	JJ
60025	5259	7	wine	wine	NN
60025	5259	8	as	as	IN
60025	5259	9	will	will	MD
60025	5259	10	cover	cover	VB
60025	5259	11	and	and	CC
60025	5259	12	dissolve	dissolve	VB
60025	5259	13	them	-PRON-	PRP
60025	5259	14	.	.	.
60025	5260	1	Make	make	VB
60025	5260	2	a	a	DT
60025	5260	3	rich	rich	JJ
60025	5260	4	custard	custard	NN
60025	5260	5	,	,	,
60025	5260	6	flavoured	flavour	VBN
60025	5260	7	with	with	IN
60025	5260	8	bitter	bitter	JJ
60025	5260	9	almonds	almond	NNS
60025	5260	10	or	or	CC
60025	5260	11	peach	peach	NN
60025	5260	12	leaves	leave	NNS
60025	5260	13	:	:	:
60025	5260	14	and	and	CC
60025	5260	15	pour	pour	VB
60025	5260	16	it	-PRON-	PRP
60025	5260	17	when	when	WRB
60025	5260	18	cold	cold	JJ
60025	5260	19	on	on	IN
60025	5260	20	the	the	DT
60025	5260	21	maccaroons	maccaroon	NNS
60025	5260	22	;	;	:
60025	5260	23	the	the	DT
60025	5260	24	custard	custard	NN
60025	5260	25	may	may	MD
60025	5260	26	be	be	VB
60025	5260	27	either	either	CC
60025	5260	28	baked	bake	VBN
60025	5260	29	or	or	CC
60025	5260	30	boiled	boil	VBN
60025	5260	31	.	.	.
60025	5261	1	Then	then	RB
60025	5261	2	add	add	VB
60025	5261	3	a	a	DT
60025	5261	4	layer	layer	NN
60025	5261	5	of	of	IN
60025	5261	6	marmalade	marmalade	NN
60025	5261	7	or	or	CC
60025	5261	8	jam	jam	NNP
60025	5261	9	.	.	.
60025	5262	1	Take	take	VB
60025	5262	2	a	a	DT
60025	5262	3	quart	quart	NN
60025	5262	4	of	of	IN
60025	5262	5	cream	cream	NN
60025	5262	6	,	,	,
60025	5262	7	mix	mix	VB
60025	5262	8	with	with	IN
60025	5262	9	it	-PRON-	PRP
60025	5262	10	a	a	DT
60025	5262	11	quarter	quarter	NN
60025	5262	12	of	of	IN
60025	5262	13	a	a	DT
60025	5262	14	pound	pound	NN
60025	5262	15	of	of	IN
60025	5262	16	sugar	sugar	NN
60025	5262	17	,	,	,
60025	5262	18	and	and	CC
60025	5262	19	half	half	PDT
60025	5262	20	a	a	DT
60025	5262	21	pint	pint	NN
60025	5262	22	of	of	IN
60025	5262	23	white	white	JJ
60025	5262	24	wine	wine	NN
60025	5262	25	,	,	,
60025	5262	26	and	and	CC
60025	5262	27	whip	whip	VB
60025	5262	28	it	-PRON-	PRP
60025	5262	29	with	with	IN
60025	5262	30	rods	rod	NNS
60025	5262	31	to	to	IN
60025	5262	32	a	a	DT
60025	5262	33	stiff	stiff	JJ
60025	5262	34	froth	froth	NN
60025	5262	35	;	;	:
60025	5262	36	laying	lay	VBG
60025	5262	37	the	the	DT
60025	5262	38	froth	froth	NN
60025	5262	39	(	(	-LRB-
60025	5262	40	as	as	IN
60025	5262	41	you	-PRON-	PRP
60025	5262	42	proceed	proceed	VBP
60025	5262	43	)	)	-RRB-
60025	5262	44	on	on	IN
60025	5262	45	an	an	DT
60025	5262	46	inverted	invert	VBN
60025	5262	47	sieve	sieve	NN
60025	5262	48	,	,	,
60025	5262	49	with	with	IN
60025	5262	50	a	a	DT
60025	5262	51	dish	dish	NN
60025	5262	52	under	under	IN
60025	5262	53	it	-PRON-	PRP
60025	5262	54	to	to	TO
60025	5262	55	catch	catch	VB
60025	5262	56	the	the	DT
60025	5262	57	cream	cream	NN
60025	5262	58	that	that	WDT
60025	5262	59	drips	drip	VBZ
60025	5262	60	through	through	RB
60025	5262	61	;	;	:
60025	5262	62	which	which	WDT
60025	5262	63	must	must	MD
60025	5262	64	be	be	VB
60025	5262	65	saved	save	VBN
60025	5262	66	and	and	CC
60025	5262	67	whipped	whip	VBN
60025	5262	68	over	over	RP
60025	5262	69	again	again	RB
60025	5262	70	.	.	.
60025	5263	1	Instead	instead	RB
60025	5263	2	of	of	IN
60025	5263	3	rods	rod	NNS
60025	5263	4	you	-PRON-	PRP
60025	5263	5	may	may	MD
60025	5263	6	use	use	VB
60025	5263	7	a	a	DT
60025	5263	8	little	little	JJ
60025	5263	9	tin	tin	JJ
60025	5263	10	churn	churn	NN
60025	5263	11	.	.	.
60025	5264	1	Pile	pile	VB
60025	5264	2	the	the	DT
60025	5264	3	frothed	frothed	JJ
60025	5264	4	cream	cream	NN
60025	5264	5	upon	upon	IN
60025	5264	6	the	the	DT
60025	5264	7	marmalade	marmalade	NN
60025	5264	8	in	in	IN
60025	5264	9	a	a	DT
60025	5264	10	high	high	JJ
60025	5264	11	pyramid	pyramid	NN
60025	5264	12	.	.	.
60025	5265	1	To	to	TO
60025	5265	2	ornament	ornament	VB
60025	5265	3	it,--take	it,--take	CD
60025	5265	4	preserved	preserve	VBN
60025	5265	5	water	water	NN
60025	5265	6	-	-	HYPH
60025	5265	7	melon	melon	NN
60025	5265	8	rind	rind	NN
60025	5265	9	that	that	WDT
60025	5265	10	has	have	VBZ
60025	5265	11	been	be	VBN
60025	5265	12	cut	cut	VBN
60025	5265	13	into	into	IN
60025	5265	14	leaves	leave	NNS
60025	5265	15	or	or	CC
60025	5265	16	flowers	flower	NNS
60025	5265	17	;	;	,
60025	5265	18	split	split	VB
60025	5265	19	them	-PRON-	PRP
60025	5265	20	nicely	nicely	RB
60025	5265	21	to	to	TO
60025	5265	22	make	make	VB
60025	5265	23	them	-PRON-	PRP
60025	5265	24	thinner	thin	JJR
60025	5265	25	and	and	CC
60025	5265	26	lighter	light	JJR
60025	5265	27	;	;	:
60025	5265	28	place	place	VB
60025	5265	29	a	a	DT
60025	5265	30	circle	circle	NN
60025	5265	31	or	or	CC
60025	5265	32	wreath	wreath	NN
60025	5265	33	of	of	IN
60025	5265	34	them	-PRON-	PRP
60025	5265	35	round	round	IN
60025	5265	36	the	the	DT
60025	5265	37	heap	heap	NN
60025	5265	38	of	of	IN
60025	5265	39	frothed	frothed	JJ
60025	5265	40	cream	cream	NN
60025	5265	41	,	,	,
60025	5265	42	interspersing	intersperse	VBG
60025	5265	43	them	-PRON-	PRP
60025	5265	44	with	with	IN
60025	5265	45	spots	spot	NNS
60025	5265	46	of	of	IN
60025	5265	47	stiff	stiff	JJ
60025	5265	48	red	red	JJ
60025	5265	49	currant	currant	NN
60025	5265	50	jelly	jelly	RB
60025	5265	51	.	.	.
60025	5266	1	Stick	stick	VB
60025	5266	2	on	on	IN
60025	5266	3	the	the	DT
60025	5266	4	top	top	NN
60025	5266	5	of	of	IN
60025	5266	6	the	the	DT
60025	5266	7	pyramid	pyramid	VB
60025	5266	8	a	a	DT
60025	5266	9	sprig	sprig	NN
60025	5266	10	of	of	IN
60025	5266	11	real	real	JJ
60025	5266	12	flowers	flower	NNS
60025	5266	13	.	.	.
60025	5267	1	FLOATING	float	VBG
60025	5267	2	ISLAND.--Take	island.--take	VB
60025	5267	3	a	a	DT
60025	5267	4	quart	quart	NN
60025	5267	5	of	of	IN
60025	5267	6	rich	rich	JJ
60025	5267	7	cream	cream	NN
60025	5267	8	,	,	,
60025	5267	9	and	and	CC
60025	5267	10	divide	divide	VB
60025	5267	11	it	-PRON-	PRP
60025	5267	12	in	in	IN
60025	5267	13	half	half	NN
60025	5267	14	.	.	.
60025	5268	1	Sweeten	sweeten	VB
60025	5268	2	one	one	CD
60025	5268	3	pint	pint	NN
60025	5268	4	of	of	IN
60025	5268	5	it	-PRON-	PRP
60025	5268	6	with	with	IN
60025	5268	7	loaf	loaf	NN
60025	5268	8	-	-	HYPH
60025	5268	9	sugar	sugar	NN
60025	5268	10	,	,	,
60025	5268	11	and	and	CC
60025	5268	12	stir	stir	VB
60025	5268	13	into	into	IN
60025	5268	14	it	-PRON-	PRP
60025	5268	15	sufficient	sufficient	JJ
60025	5268	16	currant	currant	NN
60025	5268	17	jelly	jelly	RB
60025	5268	18	to	to	TO
60025	5268	19	colour	colour	VB
60025	5268	20	it	-PRON-	PRP
60025	5268	21	of	of	IN
60025	5268	22	a	a	DT
60025	5268	23	fine	fine	JJ
60025	5268	24	pink	pink	NN
60025	5268	25	.	.	.
60025	5269	1	Put	put	VB
60025	5269	2	it	-PRON-	PRP
60025	5269	3	into	into	IN
60025	5269	4	a	a	DT
60025	5269	5	glass	glass	NN
60025	5269	6	bowl	bowl	NN
60025	5269	7	,	,	,
60025	5269	8	and	and	CC
60025	5269	9	place	place	NN
60025	5269	10	in	in	IN
60025	5269	11	the	the	DT
60025	5269	12	centre	centre	NN
60025	5269	13	a	a	DT
60025	5269	14	pile	pile	NN
60025	5269	15	of	of	IN
60025	5269	16	sliced	slice	VBN
60025	5269	17	almond	almond	JJ
60025	5269	18	-	-	HYPH
60025	5269	19	sponge	sponge	NN
60025	5269	20	cake	cake	NN
60025	5269	21	,	,	,
60025	5269	22	or	or	CC
60025	5269	23	of	of	IN
60025	5269	24	lady	lady	NN
60025	5269	25	cake	cake	NN
60025	5269	26	;	;	:
60025	5269	27	every	every	DT
60025	5269	28	slice	slice	NN
60025	5269	29	spread	spread	VBD
60025	5269	30	thickly	thickly	RB
60025	5269	31	with	with	IN
60025	5269	32	raspberry	raspberry	NNP
60025	5269	33	jam	jam	NNP
60025	5269	34	or	or	CC
60025	5269	35	marmalade	marmalade	NN
60025	5269	36	,	,	,
60025	5269	37	and	and	CC
60025	5269	38	laid	lay	VBD
60025	5269	39	evenly	evenly	RB
60025	5269	40	one	one	NN
60025	5269	41	on	on	IN
60025	5269	42	another	another	DT
60025	5269	43	.	.	.
60025	5270	1	Have	have	VBP
60025	5270	2	ready	ready	JJ
60025	5270	3	the	the	DT
60025	5270	4	other	other	JJ
60025	5270	5	pint	pint	NN
60025	5270	6	of	of	IN
60025	5270	7	cream	cream	NN
60025	5270	8	,	,	,
60025	5270	9	flavoured	flavour	VBN
60025	5270	10	with	with	IN
60025	5270	11	the	the	DT
60025	5270	12	juice	juice	NN
60025	5270	13	of	of	IN
60025	5270	14	two	two	CD
60025	5270	15	lemons	lemon	NNS
60025	5270	16	,	,	,
60025	5270	17	and	and	CC
60025	5270	18	beaten	beat	VBN
60025	5270	19	with	with	IN
60025	5270	20	rods	rod	NNS
60025	5270	21	to	to	IN
60025	5270	22	a	a	DT
60025	5270	23	stiff	stiff	JJ
60025	5270	24	froth	froth	NN
60025	5270	25	.	.	.
60025	5271	1	Heap	heap	VB
60025	5271	2	it	-PRON-	PRP
60025	5271	3	all	all	RB
60025	5271	4	over	over	IN
60025	5271	5	the	the	DT
60025	5271	6	pile	pile	NN
60025	5271	7	of	of	IN
60025	5271	8	cake	cake	NN
60025	5271	9	,	,	,
60025	5271	10	so	so	CC
60025	5271	11	as	as	RB
60025	5271	12	entirely	entirely	RB
60025	5271	13	to	to	TO
60025	5271	14	cover	cover	VB
60025	5271	15	it	-PRON-	PRP
60025	5271	16	.	.	.
60025	5272	1	Both	both	DT
60025	5272	2	creams	cream	NNS
60025	5272	3	must	must	MD
60025	5272	4	be	be	VB
60025	5272	5	made	make	VBN
60025	5272	6	very	very	RB
60025	5272	7	sweet	sweet	JJ
60025	5272	8	.	.	.
60025	5273	1	A	a	DT
60025	5273	2	RASPBERRY	raspberry	NN
60025	5273	3	CHARLOTTE.--Take	charlotte.--take	NN
60025	5273	4	a	a	DT
60025	5273	5	dozen	dozen	NN
60025	5273	6	of	of	IN
60025	5273	7	the	the	DT
60025	5273	8	square	square	JJ
60025	5273	9	or	or	CC
60025	5273	10	oblong	oblong	JJ
60025	5273	11	sponge	sponge	NN
60025	5273	12	-	-	HYPH
60025	5273	13	cakes	cake	NNS
60025	5273	14	that	that	WDT
60025	5273	15	are	be	VBP
60025	5273	16	commonly	commonly	RB
60025	5273	17	called	call	VBN
60025	5273	18	Naples	Naples	NNP
60025	5273	19	biscuits	biscuit	NNS
60025	5273	20	.	.	.
60025	5274	1	They	-PRON-	PRP
60025	5274	2	should	should	MD
60025	5274	3	be	be	VB
60025	5274	4	quite	quite	RB
60025	5274	5	fresh	fresh	JJ
60025	5274	6	.	.	.
60025	5275	1	Spread	Spread	VBN
60025	5275	2	over	over	IN
60025	5275	3	each	each	DT
60025	5275	4	a	a	DT
60025	5275	5	thick	thick	JJ
60025	5275	6	layer	layer	NN
60025	5275	7	of	of	IN
60025	5275	8	raspberry	raspberry	NNP
60025	5275	9	jam	jam	NNP
60025	5275	10	,	,	,
60025	5275	11	and	and	CC
60025	5275	12	place	place	VB
60025	5275	13	them	-PRON-	PRP
60025	5275	14	in	in	IN
60025	5275	15	the	the	DT
60025	5275	16	bottom	bottom	NN
60025	5275	17	and	and	CC
60025	5275	18	round	round	VB
60025	5275	19	the	the	DT
60025	5275	20	sides	side	NNS
60025	5275	21	of	of	IN
60025	5275	22	a	a	DT
60025	5275	23	glass	glass	NN
60025	5275	24	bowl	bowl	NN
60025	5275	25	.	.	.
60025	5276	1	Take	take	VB
60025	5276	2	the	the	DT
60025	5276	3	whites	white	NNS
60025	5276	4	of	of	IN
60025	5276	5	six	six	CD
60025	5276	6	eggs	egg	NNS
60025	5276	7	,	,	,
60025	5276	8	and	and	CC
60025	5276	9	mix	mix	VB
60025	5276	10	with	with	IN
60025	5276	11	them	-PRON-	PRP
60025	5276	12	six	six	CD
60025	5276	13	table	table	NN
60025	5276	14	-	-	HYPH
60025	5276	15	spoonfuls	spoonful	NNS
60025	5276	16	of	of	IN
60025	5276	17	raspberry	raspberry	NN
60025	5276	18	or	or	CC
60025	5276	19	currant	currant	NN
60025	5276	20	jelly	jelly	RB
60025	5276	21	.	.	.
60025	5277	1	Beat	beat	VB
60025	5277	2	the	the	DT
60025	5277	3	egg	egg	NN
60025	5277	4	and	and	CC
60025	5277	5	jelly	jelly	NN
60025	5277	6	with	with	IN
60025	5277	7	rods	rod	NNS
60025	5277	8	till	till	IN
60025	5277	9	very	very	RB
60025	5277	10	light	light	JJ
60025	5277	11	,	,	,
60025	5277	12	and	and	CC
60025	5277	13	then	then	RB
60025	5277	14	fill	fill	VB
60025	5277	15	up	up	RP
60025	5277	16	the	the	DT
60025	5277	17	bowl	bowl	NN
60025	5277	18	with	with	IN
60025	5277	19	it	-PRON-	PRP
60025	5277	20	.	.	.
60025	5278	1	For	for	IN
60025	5278	2	this	this	DT
60025	5278	3	purpose	purpose	NN
60025	5278	4	,	,	,
60025	5278	5	cream	cream	NN
60025	5278	6	(	(	-LRB-
60025	5278	7	if	if	IN
60025	5278	8	you	-PRON-	PRP
60025	5278	9	can	can	MD
60025	5278	10	conveniently	conveniently	RB
60025	5278	11	procure	procure	VB
60025	5278	12	it	-PRON-	PRP
60025	5278	13	)	)	-RRB-
60025	5278	14	is	be	VBZ
60025	5278	15	still	still	RB
60025	5278	16	better	well	JJR
60025	5278	17	than	than	IN
60025	5278	18	white	white	JJ
60025	5278	19	of	of	IN
60025	5278	20	egg	egg	NN
60025	5278	21	.	.	.
60025	5279	1	You	-PRON-	PRP
60025	5279	2	may	may	MD
60025	5279	3	make	make	VB
60025	5279	4	a	a	DT
60025	5279	5	charlotte	charlotte	NN
60025	5279	6	with	with	IN
60025	5279	7	any	any	DT
60025	5279	8	sort	sort	NN
60025	5279	9	of	of	IN
60025	5279	10	jam	jam	NN
60025	5279	11	,	,	,
60025	5279	12	marmalade	marmalade	NNP
60025	5279	13	,	,	,
60025	5279	14	or	or	CC
60025	5279	15	fruit	fruit	NN
60025	5279	16	jelly	jelly	NN
60025	5279	17	.	.	.
60025	5280	1	It	-PRON-	PRP
60025	5280	2	can	can	MD
60025	5280	3	be	be	VB
60025	5280	4	prepared	prepare	VBN
60025	5280	5	at	at	IN
60025	5280	6	a	a	DT
60025	5280	7	short	short	JJ
60025	5280	8	notice	notice	NN
60025	5280	9	,	,	,
60025	5280	10	and	and	CC
60025	5280	11	is	be	VBZ
60025	5280	12	very	very	RB
60025	5280	13	generally	generally	RB
60025	5280	14	liked	like	VBN
60025	5280	15	.	.	.
60025	5281	1	You	-PRON-	PRP
60025	5281	2	may	may	MD
60025	5281	3	use	use	VB
60025	5281	4	ripe	ripe	JJ
60025	5281	5	strawberries	strawberry	NNS
60025	5281	6	,	,	,
60025	5281	7	washed	wash	VBD
60025	5281	8	and	and	CC
60025	5281	9	sweetened	sweeten	VBD
60025	5281	10	.	.	.
60025	5282	1	A	a	DT
60025	5282	2	PLUM	PLUM	NNP
60025	5282	3	CHARLOTTE.--Stone	charlotte.--stone	IN
60025	5282	4	a	a	DT
60025	5282	5	quart	quart	NN
60025	5282	6	of	of	IN
60025	5282	7	ripe	ripe	JJ
60025	5282	8	plums	plum	NNS
60025	5282	9	;	;	:
60025	5282	10	first	first	JJ
60025	5282	11	stew	stew	NN
60025	5282	12	,	,	,
60025	5282	13	and	and	CC
60025	5282	14	then	then	RB
60025	5282	15	sweeten	sweeten	VB
60025	5282	16	them	-PRON-	PRP
60025	5282	17	.	.	.
60025	5283	1	Cut	cut	NN
60025	5283	2	slices	slice	NNS
60025	5283	3	of	of	IN
60025	5283	4	bread	bread	NN
60025	5283	5	and	and	CC
60025	5283	6	butter	butter	NN
60025	5283	7	,	,	,
60025	5283	8	and	and	CC
60025	5283	9	lay	lie	VBD
60025	5283	10	them	-PRON-	PRP
60025	5283	11	in	in	IN
60025	5283	12	the	the	DT
60025	5283	13	bottom	bottom	NN
60025	5283	14	and	and	CC
60025	5283	15	round	round	VB
60025	5283	16	the	the	DT
60025	5283	17	sides	side	NNS
60025	5283	18	of	of	IN
60025	5283	19	a	a	DT
60025	5283	20	large	large	JJ
60025	5283	21	bowl	bowl	NN
60025	5283	22	or	or	CC
60025	5283	23	deep	deep	JJ
60025	5283	24	dish	dish	NN
60025	5283	25	.	.	.
60025	5284	1	Pour	pour	VB
60025	5284	2	in	in	IN
60025	5284	3	the	the	DT
60025	5284	4	plums	plum	NNS
60025	5284	5	boiling	boil	VBG
60025	5284	6	hot	hot	JJ
60025	5284	7	,	,	,
60025	5284	8	cover	cover	VB
60025	5284	9	the	the	DT
60025	5284	10	bowl	bowl	NN
60025	5284	11	,	,	,
60025	5284	12	and	and	CC
60025	5284	13	set	set	VBD
60025	5284	14	it	-PRON-	PRP
60025	5284	15	away	away	RB
60025	5284	16	to	to	TO
60025	5284	17	cool	cool	VB
60025	5284	18	gradually	gradually	RB
60025	5284	19	.	.	.
60025	5285	1	When	when	WRB
60025	5285	2	quite	quite	RB
60025	5285	3	cold	cold	JJ
60025	5285	4	,	,	,
60025	5285	5	send	send	VB
60025	5285	6	it	-PRON-	PRP
60025	5285	7	to	to	IN
60025	5285	8	table	table	NN
60025	5285	9	,	,	,
60025	5285	10	and	and	CC
60025	5285	11	eat	eat	VB
60025	5285	12	it	-PRON-	PRP
60025	5285	13	with	with	IN
60025	5285	14	cream	cream	NN
60025	5285	15	.	.	.
60025	5286	1	CLOTTED	clot	VBN
60025	5286	2	CREAM.--Mix	cream.--mix	RBR
60025	5286	3	together	together	RB
60025	5286	4	a	a	DT
60025	5286	5	jill	jill	NN
60025	5286	6	of	of	IN
60025	5286	7	rich	rich	JJ
60025	5286	8	milk	milk	NN
60025	5286	9	,	,	,
60025	5286	10	a	a	DT
60025	5286	11	large	large	JJ
60025	5286	12	wine	wine	NN
60025	5286	13	glass	glass	NN
60025	5286	14	of	of	IN
60025	5286	15	rose	rose	NN
60025	5286	16	water	water	NN
60025	5286	17	,	,	,
60025	5286	18	and	and	CC
60025	5286	19	four	four	CD
60025	5286	20	ounces	ounce	NNS
60025	5286	21	of	of	IN
60025	5286	22	white	white	JJ
60025	5286	23	sugar	sugar	NN
60025	5286	24	.	.	.
60025	5287	1	Add	add	VB
60025	5287	2	to	to	IN
60025	5287	3	it	-PRON-	PRP
60025	5287	4	the	the	DT
60025	5287	5	beaten	beaten	JJ
60025	5287	6	yolks	yolk	NNS
60025	5287	7	of	of	IN
60025	5287	8	two	two	CD
60025	5287	9	eggs	egg	NNS
60025	5287	10	.	.	.
60025	5288	1	Stir	stir	VB
60025	5288	2	the	the	DT
60025	5288	3	mixture	mixture	NN
60025	5288	4	into	into	IN
60025	5288	5	a	a	DT
60025	5288	6	quart	quart	NN
60025	5288	7	of	of	IN
60025	5288	8	the	the	DT
60025	5288	9	best	good	JJS
60025	5288	10	cream	cream	NN
60025	5288	11	;	;	:
60025	5288	12	set	set	VB
60025	5288	13	it	-PRON-	PRP
60025	5288	14	over	over	IN
60025	5288	15	hot	hot	JJ
60025	5288	16	coals	coal	NNS
60025	5288	17	,	,	,
60025	5288	18	and	and	CC
60025	5288	19	let	let	VB
60025	5288	20	it	-PRON-	PRP
60025	5288	21	just	just	RB
60025	5288	22	come	come	VB
60025	5288	23	to	to	IN
60025	5288	24	a	a	DT
60025	5288	25	boil	boil	NN
60025	5288	26	,	,	,
60025	5288	27	stirring	stir	VBG
60025	5288	28	it	-PRON-	PRP
60025	5288	29	all	all	PDT
60025	5288	30	the	the	DT
60025	5288	31	time	time	NN
60025	5288	32	.	.	.
60025	5289	1	Then	then	RB
60025	5289	2	take	take	VB
60025	5289	3	it	-PRON-	PRP
60025	5289	4	off	off	RP
60025	5289	5	,	,	,
60025	5289	6	pour	pour	VB
60025	5289	7	it	-PRON-	PRP
60025	5289	8	into	into	IN
60025	5289	9	a	a	DT
60025	5289	10	glass	glass	NN
60025	5289	11	bowl	bowl	NN
60025	5289	12	,	,	,
60025	5289	13	and	and	CC
60025	5289	14	set	set	VBD
60025	5289	15	it	-PRON-	PRP
60025	5289	16	away	away	RB
60025	5289	17	to	to	TO
60025	5289	18	get	get	VB
60025	5289	19	cold	cold	JJ
60025	5289	20	.	.	.
60025	5290	1	Eat	eat	VB
60025	5290	2	it	-PRON-	PRP
60025	5290	3	with	with	IN
60025	5290	4	fresh	fresh	JJ
60025	5290	5	strawberries	strawberry	NNS
60025	5290	6	,	,	,
60025	5290	7	raspberries	raspberry	NNS
60025	5290	8	,	,	,
60025	5290	9	or	or	CC
60025	5290	10	with	with	IN
60025	5290	11	any	any	DT
60025	5290	12	sort	sort	NN
60025	5290	13	of	of	IN
60025	5290	14	sweetmeats	sweetmeat	NNS
60025	5290	15	.	.	.
60025	5291	1	LEMON	LEMON	NNS
60025	5291	2	CREAM.--Beat	cream.--beat	VBP
60025	5291	3	well	well	RB
60025	5291	4	together	together	IN
60025	5291	5	a	a	DT
60025	5291	6	quart	quart	NN
60025	5291	7	of	of	IN
60025	5291	8	thick	thick	JJ
60025	5291	9	cream	cream	NN
60025	5291	10	and	and	CC
60025	5291	11	the	the	DT
60025	5291	12	yolks	yolk	NNS
60025	5291	13	of	of	IN
60025	5291	14	eight	eight	CD
60025	5291	15	eggs	egg	NNS
60025	5291	16	.	.	.
60025	5292	1	Then	then	RB
60025	5292	2	gradually	gradually	RB
60025	5292	3	beat	beat	VB
60025	5292	4	in	in	IN
60025	5292	5	half	half	PDT
60025	5292	6	a	a	DT
60025	5292	7	pound	pound	NN
60025	5292	8	of	of	IN
60025	5292	9	powdered	powdered	JJ
60025	5292	10	loaf	loaf	NN
60025	5292	11	-	-	HYPH
60025	5292	12	sugar	sugar	NN
60025	5292	13	,	,	,
60025	5292	14	and	and	CC
60025	5292	15	the	the	DT
60025	5292	16	grated	grate	VBN
60025	5292	17	rind	rind	NN
60025	5292	18	of	of	IN
60025	5292	19	three	three	CD
60025	5292	20	large	large	JJ
60025	5292	21	lemons	lemon	NNS
60025	5292	22	.	.	.
60025	5293	1	Put	put	VB
60025	5293	2	the	the	DT
60025	5293	3	mixture	mixture	NN
60025	5293	4	into	into	IN
60025	5293	5	a	a	DT
60025	5293	6	porcelain	porcelain	NN
60025	5293	7	skillet	skillet	NN
60025	5293	8	,	,	,
60025	5293	9	and	and	CC
60025	5293	10	set	set	VBD
60025	5293	11	it	-PRON-	PRP
60025	5293	12	on	on	IN
60025	5293	13	hot	hot	JJ
60025	5293	14	coals	coal	NNS
60025	5293	15	till	till	IN
60025	5293	16	it	-PRON-	PRP
60025	5293	17	comes	come	VBZ
60025	5293	18	to	to	IN
60025	5293	19	a	a	DT
60025	5293	20	boil	boil	NN
60025	5293	21	;	;	:
60025	5293	22	then	then	RB
60025	5293	23	take	take	VB
60025	5293	24	it	-PRON-	PRP
60025	5293	25	off	off	RP
60025	5293	26	,	,	,
60025	5293	27	and	and	CC
60025	5293	28	stir	stir	VB
60025	5293	29	it	-PRON-	PRP
60025	5293	30	till	till	IN
60025	5293	31	nearly	nearly	RB
60025	5293	32	cold	cold	JJ
60025	5293	33	.	.	.
60025	5294	1	Squeeze	squeeze	VB
60025	5294	2	the	the	DT
60025	5294	3	juice	juice	NN
60025	5294	4	of	of	IN
60025	5294	5	the	the	DT
60025	5294	6	lemons	lemon	NNS
60025	5294	7	into	into	IN
60025	5294	8	a	a	DT
60025	5294	9	bowl	bowl	NN
60025	5294	10	;	;	:
60025	5294	11	pour	pour	VB
60025	5294	12	the	the	DT
60025	5294	13	cream	cream	NN
60025	5294	14	upon	upon	IN
60025	5294	15	it	-PRON-	PRP
60025	5294	16	,	,	,
60025	5294	17	and	and	CC
60025	5294	18	continue	continue	VB
60025	5294	19	to	to	TO
60025	5294	20	stir	stir	VB
60025	5294	21	it	-PRON-	PRP
60025	5294	22	till	till	IN
60025	5294	23	quite	quite	RB
60025	5294	24	cold	cold	JJ
60025	5294	25	.	.	.
60025	5295	1	You	-PRON-	PRP
60025	5295	2	may	may	MD
60025	5295	3	serve	serve	VB
60025	5295	4	it	-PRON-	PRP
60025	5295	5	up	up	RP
60025	5295	6	in	in	IN
60025	5295	7	a	a	DT
60025	5295	8	glass	glass	NN
60025	5295	9	bowl	bowl	NN
60025	5295	10	,	,	,
60025	5295	11	in	in	IN
60025	5295	12	glass	glass	NN
60025	5295	13	cups	cup	NNS
60025	5295	14	,	,	,
60025	5295	15	or	or	CC
60025	5295	16	in	in	IN
60025	5295	17	jelly	jelly	JJ
60025	5295	18	glasses	glass	NNS
60025	5295	19	.	.	.
60025	5296	1	Eat	eat	VB
60025	5296	2	it	-PRON-	PRP
60025	5296	3	with	with	IN
60025	5296	4	tarts	tart	NNS
60025	5296	5	or	or	CC
60025	5296	6	sweetmeats	sweetmeat	NNS
60025	5296	7	.	.	.
60025	5297	1	ORANGE	ORANGE	NNP
60025	5297	2	CREAM.--Beat	cream.--beat	VBP
60025	5297	3	very	very	RB
60025	5297	4	light	light	JJ
60025	5297	5	six	six	CD
60025	5297	6	eggs	egg	NNS
60025	5297	7	,	,	,
60025	5297	8	omitting	omit	VBG
60025	5297	9	the	the	DT
60025	5297	10	whites	white	NNS
60025	5297	11	of	of	IN
60025	5297	12	two	two	CD
60025	5297	13	.	.	.
60025	5298	1	Have	have	VBP
60025	5298	2	ready	ready	JJ
60025	5298	3	a	a	DT
60025	5298	4	pint	pint	NN
60025	5298	5	of	of	IN
60025	5298	6	orange	orange	NNP
60025	5298	7	juice	juice	NN
60025	5298	8	,	,	,
60025	5298	9	and	and	CC
60025	5298	10	stir	stir	VB
60025	5298	11	it	-PRON-	PRP
60025	5298	12	gradually	gradually	RB
60025	5298	13	into	into	IN
60025	5298	14	the	the	DT
60025	5298	15	beaten	beat	VBN
60025	5298	16	egg	egg	NN
60025	5298	17	,	,	,
60025	5298	18	alternately	alternately	RB
60025	5298	19	with	with	IN
60025	5298	20	a	a	DT
60025	5298	21	pound	pound	NN
60025	5298	22	of	of	IN
60025	5298	23	powdered	powdered	JJ
60025	5298	24	loaf	loaf	NN
60025	5298	25	-	-	HYPH
60025	5298	26	sugar	sugar	NN
60025	5298	27	.	.	.
60025	5299	1	Put	put	VB
60025	5299	2	into	into	IN
60025	5299	3	a	a	DT
60025	5299	4	porcelain	porcelain	NN
60025	5299	5	skillet	skillet	NN
60025	5299	6	the	the	DT
60025	5299	7	yellow	yellow	JJ
60025	5299	8	rind	rind	NN
60025	5299	9	of	of	IN
60025	5299	10	one	one	CD
60025	5299	11	orange	orange	NN
60025	5299	12	,	,	,
60025	5299	13	pared	pare	VBD
60025	5299	14	very	very	RB
60025	5299	15	thin	thin	RB
60025	5299	16	;	;	:
60025	5299	17	pour	pour	VB
60025	5299	18	the	the	DT
60025	5299	19	mixture	mixture	NN
60025	5299	20	upon	upon	IN
60025	5299	21	it	-PRON-	PRP
60025	5299	22	,	,	,
60025	5299	23	and	and	CC
60025	5299	24	set	set	VBD
60025	5299	25	it	-PRON-	PRP
60025	5299	26	over	over	IN
60025	5299	27	a	a	DT
60025	5299	28	slow	slow	JJ
60025	5299	29	fire	fire	NN
60025	5299	30	.	.	.
60025	5300	1	Simmer	simmer	VB
60025	5300	2	it	-PRON-	PRP
60025	5300	3	steadily	steadily	RB
60025	5300	4	,	,	,
60025	5300	5	stirring	stir	VBG
60025	5300	6	it	-PRON-	PRP
60025	5300	7	all	all	PDT
60025	5300	8	the	the	DT
60025	5300	9	time	time	NN
60025	5300	10	;	;	:
60025	5300	11	but	but	CC
60025	5300	12	when	when	WRB
60025	5300	13	nearly	nearly	RB
60025	5300	14	ready	ready	JJ
60025	5300	15	to	to	TO
60025	5300	16	boil	boil	VB
60025	5300	17	,	,	,
60025	5300	18	take	take	VB
60025	5300	19	it	-PRON-	PRP
60025	5300	20	off	off	RP
60025	5300	21	,	,	,
60025	5300	22	remove	remove	VB
60025	5300	23	the	the	DT
60025	5300	24	orange	orange	NN
60025	5300	25	-	-	HYPH
60025	5300	26	peel	peel	NN
60025	5300	27	,	,	,
60025	5300	28	and	and	CC
60025	5300	29	put	put	VBD
60025	5300	30	the	the	DT
60025	5300	31	mixture	mixture	NN
60025	5300	32	into	into	IN
60025	5300	33	glasses	glass	NNS
60025	5300	34	to	to	TO
60025	5300	35	get	get	VB
60025	5300	36	cold	cold	JJ
60025	5300	37	.	.	.
60025	5301	1	CURDS	curd	NNS
60025	5301	2	AND	and	CC
60025	5301	3	WHEY.--Take	WHEY.--Take	VBG
60025	5301	4	a	a	DT
60025	5301	5	piece	piece	NN
60025	5301	6	of	of	IN
60025	5301	7	rennet	rennet	NN
60025	5301	8	about	about	RB
60025	5301	9	three	three	CD
60025	5301	10	inches	inch	NNS
60025	5301	11	square	square	JJ
60025	5301	12	,	,	,
60025	5301	13	and	and	CC
60025	5301	14	wash	wash	VB
60025	5301	15	it	-PRON-	PRP
60025	5301	16	in	in	IN
60025	5301	17	two	two	CD
60025	5301	18	or	or	CC
60025	5301	19	three	three	CD
60025	5301	20	cold	cold	JJ
60025	5301	21	waters	water	NNS
60025	5301	22	to	to	TO
60025	5301	23	get	get	VB
60025	5301	24	off	off	IN
60025	5301	25	the	the	DT
60025	5301	26	salt	salt	NN
60025	5301	27	;	;	:
60025	5301	28	wipe	wipe	VB
60025	5301	29	it	-PRON-	PRP
60025	5301	30	dry	dry	JJ
60025	5301	31	,	,	,
60025	5301	32	and	and	CC
60025	5301	33	fasten	fasten	VB
60025	5301	34	a	a	DT
60025	5301	35	string	string	NN
60025	5301	36	to	to	IN
60025	5301	37	one	one	CD
60025	5301	38	corner	corner	NN
60025	5301	39	of	of	IN
60025	5301	40	it	-PRON-	PRP
60025	5301	41	.	.	.
60025	5302	1	Have	have	VBP
60025	5302	2	ready	ready	JJ
60025	5302	3	in	in	IN
60025	5302	4	a	a	DT
60025	5302	5	deep	deep	JJ
60025	5302	6	dish	dish	NN
60025	5302	7	or	or	CC
60025	5302	8	pan	pan	NN
60025	5302	9	,	,	,
60025	5302	10	a	a	DT
60025	5302	11	quart	quart	NN
60025	5302	12	of	of	IN
60025	5302	13	unskimmed	unskimmed	JJ
60025	5302	14	milk	milk	NN
60025	5302	15	that	that	WDT
60025	5302	16	has	have	VBZ
60025	5302	17	been	be	VBN
60025	5302	18	warmed	warm	VBN
60025	5302	19	but	but	CC
60025	5302	20	not	not	RB
60025	5302	21	boiled	boil	VBN
60025	5302	22	.	.	.
60025	5303	1	Put	put	VB
60025	5303	2	the	the	DT
60025	5303	3	rennet	rennet	NN
60025	5303	4	into	into	IN
60025	5303	5	it	-PRON-	PRP
60025	5303	6	,	,	,
60025	5303	7	leaving	leave	VBG
60025	5303	8	the	the	DT
60025	5303	9	string	string	NN
60025	5303	10	hanging	hang	VBG
60025	5303	11	out	out	RP
60025	5303	12	over	over	IN
60025	5303	13	the	the	DT
60025	5303	14	side	side	NN
60025	5303	15	,	,	,
60025	5303	16	that	that	IN
60025	5303	17	you	-PRON-	PRP
60025	5303	18	may	may	MD
60025	5303	19	know	know	VB
60025	5303	20	where	where	WRB
60025	5303	21	to	to	TO
60025	5303	22	find	find	VB
60025	5303	23	it	-PRON-	PRP
60025	5303	24	.	.	.
60025	5304	1	Cover	cover	VB
60025	5304	2	the	the	DT
60025	5304	3	pan	pan	NN
60025	5304	4	,	,	,
60025	5304	5	and	and	CC
60025	5304	6	set	set	VBD
60025	5304	7	it	-PRON-	PRP
60025	5304	8	by	by	IN
60025	5304	9	the	the	DT
60025	5304	10	fire	fire	NN
60025	5304	11	-	-	HYPH
60025	5304	12	side	side	NN
60025	5304	13	or	or	CC
60025	5304	14	in	in	IN
60025	5304	15	some	some	DT
60025	5304	16	other	other	JJ
60025	5304	17	warm	warm	JJ
60025	5304	18	place	place	NN
60025	5304	19	.	.	.
60025	5305	1	When	when	WRB
60025	5305	2	the	the	DT
60025	5305	3	milk	milk	NN
60025	5305	4	becomes	become	VBZ
60025	5305	5	a	a	DT
60025	5305	6	firm	firm	JJ
60025	5305	7	mass	mass	NN
60025	5305	8	of	of	IN
60025	5305	9	curd	curd	NN
60025	5305	10	,	,	,
60025	5305	11	and	and	CC
60025	5305	12	the	the	DT
60025	5305	13	whey	whey	NN
60025	5305	14	looks	look	VBZ
60025	5305	15	clear	clear	JJ
60025	5305	16	and	and	CC
60025	5305	17	greenish	greenish	JJ
60025	5305	18	,	,	,
60025	5305	19	remove	remove	VB
60025	5305	20	the	the	DT
60025	5305	21	rennet	rennet	NN
60025	5305	22	as	as	RB
60025	5305	23	gently	gently	RB
60025	5305	24	as	as	IN
60025	5305	25	possible	possible	JJ
60025	5305	26	,	,	,
60025	5305	27	pulling	pull	VBG
60025	5305	28	it	-PRON-	PRP
60025	5305	29	out	out	RP
60025	5305	30	by	by	IN
60025	5305	31	the	the	DT
60025	5305	32	string	string	NN
60025	5305	33	;	;	:
60025	5305	34	and	and	CC
60025	5305	35	set	set	VBD
60025	5305	36	the	the	DT
60025	5305	37	pan	pan	NN
60025	5305	38	in	in	IN
60025	5305	39	ice	ice	NN
60025	5305	40	,	,	,
60025	5305	41	or	or	CC
60025	5305	42	in	in	IN
60025	5305	43	a	a	DT
60025	5305	44	very	very	RB
60025	5305	45	cold	cold	JJ
60025	5305	46	place	place	NN
60025	5305	47	.	.	.
60025	5306	1	Send	send	VB
60025	5306	2	to	to	TO
60025	5306	3	table	table	NN
60025	5306	4	with	with	IN
60025	5306	5	it	-PRON-	PRP
60025	5306	6	a	a	DT
60025	5306	7	small	small	JJ
60025	5306	8	pitcher	pitcher	NN
60025	5306	9	of	of	IN
60025	5306	10	white	white	JJ
60025	5306	11	wine	wine	NN
60025	5306	12	,	,	,
60025	5306	13	sugar	sugar	NN
60025	5306	14	and	and	CC
60025	5306	15	nutmeg	nutmeg	NNP
60025	5306	16	mixed	mix	VBD
60025	5306	17	together	together	RB
60025	5306	18	;	;	:
60025	5306	19	or	or	CC
60025	5306	20	a	a	DT
60025	5306	21	bowl	bowl	NN
60025	5306	22	of	of	IN
60025	5306	23	sweetened	sweeten	VBN
60025	5306	24	cream	cream	NN
60025	5306	25	,	,	,
60025	5306	26	with	with	IN
60025	5306	27	nutmeg	nutmeg	NNS
60025	5306	28	grated	grate	VBN
60025	5306	29	over	over	IN
60025	5306	30	it	-PRON-	PRP
60025	5306	31	.	.	.
60025	5307	1	You	-PRON-	PRP
60025	5307	2	may	may	MD
60025	5307	3	keep	keep	VB
60025	5307	4	rennet	rennet	NN
60025	5307	5	in	in	IN
60025	5307	6	white	white	JJ
60025	5307	7	wine	wine	NN
60025	5307	8	;	;	:
60025	5307	9	cutting	cut	VBG
60025	5307	10	it	-PRON-	PRP
60025	5307	11	in	in	IN
60025	5307	12	small	small	JJ
60025	5307	13	pieces	piece	NNS
60025	5307	14	,	,	,
60025	5307	15	and	and	CC
60025	5307	16	putting	put	VBG
60025	5307	17	it	-PRON-	PRP
60025	5307	18	into	into	IN
60025	5307	19	a	a	DT
60025	5307	20	glass	glass	NN
60025	5307	21	jar	jar	NN
60025	5307	22	with	with	IN
60025	5307	23	wine	wine	NN
60025	5307	24	enough	enough	RB
60025	5307	25	to	to	TO
60025	5307	26	cover	cover	VB
60025	5307	27	it	-PRON-	PRP
60025	5307	28	well	well	RB
60025	5307	29	.	.	.
60025	5308	1	Either	either	CC
60025	5308	2	the	the	DT
60025	5308	3	wine	wine	NN
60025	5308	4	or	or	CC
60025	5308	5	the	the	DT
60025	5308	6	rennet	rennet	NN
60025	5308	7	will	will	MD
60025	5308	8	be	be	VB
60025	5308	9	found	find	VBN
60025	5308	10	good	good	JJ
60025	5308	11	for	for	IN
60025	5308	12	turning	turn	VBG
60025	5308	13	milk	milk	NN
60025	5308	14	;	;	:
60025	5308	15	but	but	CC
60025	5308	16	do	do	VBP
60025	5308	17	not	not	RB
60025	5308	18	put	put	VB
60025	5308	19	in	in	IN
60025	5308	20	both	both	DT
60025	5308	21	together	together	RB
60025	5308	22	,	,	,
60025	5308	23	or	or	CC
60025	5308	24	the	the	DT
60025	5308	25	curd	curd	NN
60025	5308	26	will	will	MD
60025	5308	27	become	become	VB
60025	5308	28	so	so	RB
60025	5308	29	hard	hard	JJ
60025	5308	30	and	and	CC
60025	5308	31	tough	tough	JJ
60025	5308	32	as	as	IN
60025	5308	33	to	to	TO
60025	5308	34	be	be	VB
60025	5308	35	uneatable	uneatable	JJ
60025	5308	36	.	.	.
60025	5309	1	Rennets	rennet	NNS
60025	5309	2	properly	properly	RB
60025	5309	3	prepared	prepare	VBD
60025	5309	4	and	and	CC
60025	5309	5	dried	dry	VBN
60025	5309	6	,	,	,
60025	5309	7	are	be	VBP
60025	5309	8	sold	sell	VBN
60025	5309	9	constantly	constantly	RB
60025	5309	10	in	in	IN
60025	5309	11	the	the	DT
60025	5309	12	Philadelphia	Philadelphia	NNP
60025	5309	13	markets	market	NNS
60025	5309	14	.	.	.
60025	5310	1	The	the	DT
60025	5310	2	cost	cost	NN
60025	5310	3	is	be	VBZ
60025	5310	4	trifling	trifle	VBG
60025	5310	5	;	;	:
60025	5310	6	and	and	CC
60025	5310	7	it	-PRON-	PRP
60025	5310	8	is	be	VBZ
60025	5310	9	well	well	JJ
60025	5310	10	to	to	TO
60025	5310	11	have	have	VB
60025	5310	12	one	one	NN
60025	5310	13	always	always	RB
60025	5310	14	in	in	IN
60025	5310	15	the	the	DT
60025	5310	16	house	house	NN
60025	5310	17	,	,	,
60025	5310	18	in	in	IN
60025	5310	19	case	case	NN
60025	5310	20	of	of	IN
60025	5310	21	being	be	VBG
60025	5310	22	wanted	want	VBN
60025	5310	23	to	to	TO
60025	5310	24	make	make	VB
60025	5310	25	whey	whey	NN
60025	5310	26	for	for	IN
60025	5310	27	sick	sick	JJ
60025	5310	28	persons	person	NNS
60025	5310	29	.	.	.
60025	5311	1	They	-PRON-	PRP
60025	5311	2	will	will	MD
60025	5311	3	keep	keep	VB
60025	5311	4	a	a	DT
60025	5311	5	year	year	NN
60025	5311	6	or	or	CC
60025	5311	7	more	more	JJR
60025	5311	8	.	.	.
60025	5312	1	LEMON	LEMON	NNP
60025	5312	2	ICE	ice	NN
60025	5312	3	CREAM	CREAM	NNS
60025	5312	4	Have	have	VBP
60025	5312	5	ready	ready	JJ
60025	5312	6	two	two	CD
60025	5312	7	quarts	quart	NNS
60025	5312	8	of	of	IN
60025	5312	9	very	very	RB
60025	5312	10	rich	rich	JJ
60025	5312	11	thick	thick	JJ
60025	5312	12	cream	cream	NN
60025	5312	13	,	,	,
60025	5312	14	and	and	CC
60025	5312	15	take	take	VB
60025	5312	16	out	out	RP
60025	5312	17	a	a	DT
60025	5312	18	pint	pint	NN
60025	5312	19	.	.	.
60025	5313	1	Stir	stir	VB
60025	5313	2	gradually	gradually	RB
60025	5313	3	into	into	IN
60025	5313	4	the	the	DT
60025	5313	5	pint	pint	NN
60025	5313	6	,	,	,
60025	5313	7	a	a	DT
60025	5313	8	pound	pound	NN
60025	5313	9	of	of	IN
60025	5313	10	the	the	DT
60025	5313	11	best	good	JJS
60025	5313	12	loaf	loaf	NN
60025	5313	13	-	-	HYPH
60025	5313	14	sugar	sugar	NN
60025	5313	15	powdered	powder	VBN
60025	5313	16	fine	fine	RB
60025	5313	17	;	;	:
60025	5313	18	and	and	CC
60025	5313	19	the	the	DT
60025	5313	20	grated	grate	VBN
60025	5313	21	rind	rind	NN
60025	5313	22	and	and	CC
60025	5313	23	the	the	DT
60025	5313	24	juice	juice	NN
60025	5313	25	of	of	IN
60025	5313	26	four	four	CD
60025	5313	27	ripe	ripe	JJ
60025	5313	28	lemons	lemon	NNS
60025	5313	29	of	of	IN
60025	5313	30	the	the	DT
60025	5313	31	largest	large	JJS
60025	5313	32	size	size	NN
60025	5313	33	,	,	,
60025	5313	34	or	or	CC
60025	5313	35	of	of	IN
60025	5313	36	five	five	CD
60025	5313	37	or	or	CC
60025	5313	38	six	six	CD
60025	5313	39	smaller	small	JJR
60025	5313	40	ones	one	NNS
60025	5313	41	.	.	.
60025	5314	1	If	if	IN
60025	5314	2	you	-PRON-	PRP
60025	5314	3	can	can	MD
60025	5314	4	not	not	RB
60025	5314	5	procure	procure	VB
60025	5314	6	the	the	DT
60025	5314	7	fruit	fruit	NN
60025	5314	8	,	,	,
60025	5314	9	you	-PRON-	PRP
60025	5314	10	may	may	MD
60025	5314	11	flavour	flavour	VB
60025	5314	12	the	the	DT
60025	5314	13	cream	cream	NN
60025	5314	14	with	with	IN
60025	5314	15	essence	essence	NN
60025	5314	16	or	or	CC
60025	5314	17	oil	oil	NN
60025	5314	18	of	of	IN
60025	5314	19	lemon	lemon	NN
60025	5314	20	;	;	:
60025	5314	21	a	a	DT
60025	5314	22	tea	tea	NN
60025	5314	23	-	-	HYPH
60025	5314	24	spoonful	spoonful	JJ
60025	5314	25	or	or	CC
60025	5314	26	more	more	JJR
60025	5314	27	,	,	,
60025	5314	28	according	accord	VBG
60025	5314	29	to	to	IN
60025	5314	30	its	-PRON-	PRP$
60025	5314	31	strength	strength	NN
60025	5314	32	.	.	.
60025	5315	1	The	the	DT
60025	5315	2	strongest	strong	JJS
60025	5315	3	and	and	CC
60025	5315	4	best	good	JJS
60025	5315	5	essence	essence	NN
60025	5315	6	of	of	IN
60025	5315	7	lemon	lemon	NN
60025	5315	8	is	be	VBZ
60025	5315	9	the	the	DT
60025	5315	10	white	white	JJ
60025	5315	11	or	or	CC
60025	5315	12	whitish	whitish	JJ
60025	5315	13	;	;	:
60025	5315	14	when	when	WRB
60025	5315	15	tinged	tinge	VBN
60025	5315	16	with	with	IN
60025	5315	17	green	green	JJ
60025	5315	18	,	,	,
60025	5315	19	it	-PRON-	PRP
60025	5315	20	is	be	VBZ
60025	5315	21	comparatively	comparatively	RB
60025	5315	22	weak	weak	JJ
60025	5315	23	,	,	,
60025	5315	24	having	have	VBG
60025	5315	25	been	be	VBN
60025	5315	26	diluted	dilute	VBN
60025	5315	27	with	with	IN
60025	5315	28	water	water	NN
60025	5315	29	;	;	:
60025	5315	30	if	if	IN
60025	5315	31	quite	quite	RB
60025	5315	32	green	green	JJ
60025	5315	33	,	,	,
60025	5315	34	a	a	DT
60025	5315	35	large	large	JJ
60025	5315	36	tea	tea	NN
60025	5315	37	-	-	HYPH
60025	5315	38	spoonful	spoonful	JJ
60025	5315	39	will	will	MD
60025	5315	40	not	not	RB
60025	5315	41	communicate	communicate	VB
60025	5315	42	as	as	RB
60025	5315	43	much	much	JJ
60025	5315	44	flavour	flavour	NN
60025	5315	45	as	as	IN
60025	5315	46	five	five	CD
60025	5315	47	or	or	CC
60025	5315	48	six	six	CD
60025	5315	49	drops	drop	NNS
60025	5315	50	of	of	IN
60025	5315	51	the	the	DT
60025	5315	52	white	white	NNP
60025	5315	53	.	.	.
60025	5316	1	After	after	IN
60025	5316	2	you	-PRON-	PRP
60025	5316	3	have	have	VBP
60025	5316	4	mixed	mix	VBN
60025	5316	5	the	the	DT
60025	5316	6	pint	pint	NN
60025	5316	7	of	of	IN
60025	5316	8	cream	cream	NN
60025	5316	9	with	with	IN
60025	5316	10	the	the	DT
60025	5316	11	sugar	sugar	NN
60025	5316	12	and	and	CC
60025	5316	13	lemon	lemon	NN
60025	5316	14	,	,	,
60025	5316	15	beat	beat	VBD
60025	5316	16	it	-PRON-	PRP
60025	5316	17	gradually	gradually	RB
60025	5316	18	and	and	CC
60025	5316	19	hard	hard	RB
60025	5316	20	into	into	IN
60025	5316	21	the	the	DT
60025	5316	22	remaining	remain	VBG
60025	5316	23	cream	cream	NN
60025	5316	24	,	,	,
60025	5316	25	that	that	RB
60025	5316	26	is	is	RB
60025	5316	27	,	,	,
60025	5316	28	the	the	DT
60025	5316	29	three	three	CD
60025	5316	30	pints	pint	NNS
60025	5316	31	.	.	.
60025	5317	1	Cover	cover	VB
60025	5317	2	it	-PRON-	PRP
60025	5317	3	,	,	,
60025	5317	4	and	and	CC
60025	5317	5	let	let	VB
60025	5317	6	it	-PRON-	PRP
60025	5317	7	stand	stand	VB
60025	5317	8	to	to	TO
60025	5317	9	infuse	infuse	VB
60025	5317	10	from	from	IN
60025	5317	11	half	half	PDT
60025	5317	12	an	an	DT
60025	5317	13	hour	hour	NN
60025	5317	14	to	to	IN
60025	5317	15	an	an	DT
60025	5317	16	hour	hour	NN
60025	5317	17	.	.	.
60025	5318	1	Then	then	RB
60025	5318	2	taste	taste	VB
60025	5318	3	it	-PRON-	PRP
60025	5318	4	,	,	,
60025	5318	5	and	and	CC
60025	5318	6	if	if	IN
60025	5318	7	you	-PRON-	PRP
60025	5318	8	think	think	VBP
60025	5318	9	it	-PRON-	PRP
60025	5318	10	necessary	necessary	JJ
60025	5318	11	,	,	,
60025	5318	12	stir	stir	VBP
60025	5318	13	in	in	IN
60025	5318	14	a	a	DT
60025	5318	15	little	little	RB
60025	5318	16	more	more	RBR
60025	5318	17	lemon	lemon	NN
60025	5318	18	juice	juice	NN
60025	5318	19	or	or	CC
60025	5318	20	a	a	DT
60025	5318	21	little	little	RB
60025	5318	22	more	more	JJR
60025	5318	23	sugar	sugar	NN
60025	5318	24	.	.	.
60025	5319	1	Strain	strain	VB
60025	5319	2	it	-PRON-	PRP
60025	5319	3	into	into	IN
60025	5319	4	the	the	DT
60025	5319	5	freezer	freezer	NN
60025	5319	6	through	through	IN
60025	5319	7	a	a	DT
60025	5319	8	fine	fine	JJ
60025	5319	9	strainer	strainer	NN
60025	5319	10	,	,	,
60025	5319	11	(	(	-LRB-
60025	5319	12	a	a	DT
60025	5319	13	tin	tin	NN
60025	5319	14	one	one	NN
60025	5319	15	with	with	IN
60025	5319	16	small	small	JJ
60025	5319	17	close	close	JJ
60025	5319	18	holes	hole	NNS
60025	5319	19	is	be	VBZ
60025	5319	20	best	good	JJS
60025	5319	21	,	,	,
60025	5319	22	)	)	-RRB-
60025	5319	23	to	to	TO
60025	5319	24	get	get	VB
60025	5319	25	rid	rid	VBN
60025	5319	26	of	of	IN
60025	5319	27	the	the	DT
60025	5319	28	grated	grate	VBN
60025	5319	29	lemon	lemon	NN
60025	5319	30	-	-	HYPH
60025	5319	31	peel	peel	NN
60025	5319	32	,	,	,
60025	5319	33	which	which	WDT
60025	5319	34	if	if	IN
60025	5319	35	left	leave	VBD
60025	5319	36	in	in	RP
60025	5319	37	would	would	MD
60025	5319	38	prevent	prevent	VB
60025	5319	39	the	the	DT
60025	5319	40	cream	cream	NN
60025	5319	41	from	from	IN
60025	5319	42	being	be	VBG
60025	5319	43	smooth	smooth	JJ
60025	5319	44	.	.	.
60025	5320	1	Cover	cover	VB
60025	5320	2	the	the	DT
60025	5320	3	freezer	freezer	NN
60025	5320	4	,	,	,
60025	5320	5	and	and	CC
60025	5320	6	stand	stand	VB
60025	5320	7	it	-PRON-	PRP
60025	5320	8	in	in	IN
60025	5320	9	the	the	DT
60025	5320	10	ice	ice	NN
60025	5320	11	cream	cream	NN
60025	5320	12	tub	tub	NN
60025	5320	13	,	,	,
60025	5320	14	which	which	WDT
60025	5320	15	should	should	MD
60025	5320	16	be	be	VB
60025	5320	17	filled	fill	VBN
60025	5320	18	with	with	IN
60025	5320	19	a	a	DT
60025	5320	20	mixture	mixture	NN
60025	5320	21	,	,	,
60025	5320	22	in	in	IN
60025	5320	23	equal	equal	JJ
60025	5320	24	quantities	quantity	NNS
60025	5320	25	,	,	,
60025	5320	26	of	of	IN
60025	5320	27	coarse	coarse	JJ
60025	5320	28	salt	salt	NN
60025	5320	29	,	,	,
60025	5320	30	and	and	CC
60025	5320	31	ice	ice	NN
60025	5320	32	broken	break	VBN
60025	5320	33	up	up	RP
60025	5320	34	as	as	RB
60025	5320	35	small	small	JJ
60025	5320	36	as	as	IN
60025	5320	37	possible	possible	JJ
60025	5320	38	,	,	,
60025	5320	39	that	that	IN
60025	5320	40	it	-PRON-	PRP
60025	5320	41	may	may	MD
60025	5320	42	lie	lie	VB
60025	5320	43	close	close	JJ
60025	5320	44	and	and	CC
60025	5320	45	compact	compact	JJ
60025	5320	46	round	round	NN
60025	5320	47	the	the	DT
60025	5320	48	freezer	freezer	NN
60025	5320	49	,	,	,
60025	5320	50	and	and	CC
60025	5320	51	thus	thus	RB
60025	5320	52	add	add	VB
60025	5320	53	to	to	IN
60025	5320	54	its	-PRON-	PRP$
60025	5320	55	coldness	coldness	NN
60025	5320	56	.	.	.
60025	5321	1	Snow	Snow	NNP
60025	5321	2	,	,	,
60025	5321	3	when	when	WRB
60025	5321	4	it	-PRON-	PRP
60025	5321	5	can	can	MD
60025	5321	6	be	be	VB
60025	5321	7	procured	procure	VBN
60025	5321	8	,	,	,
60025	5321	9	is	be	VBZ
60025	5321	10	still	still	RB
60025	5321	11	better	well	JJR
60025	5321	12	than	than	IN
60025	5321	13	ice	ice	NN
60025	5321	14	to	to	TO
60025	5321	15	mix	mix	VB
60025	5321	16	with	with	IN
60025	5321	17	the	the	DT
60025	5321	18	salt	salt	NN
60025	5321	19	.	.	.
60025	5322	1	It	-PRON-	PRP
60025	5322	2	should	should	MD
60025	5322	3	be	be	VB
60025	5322	4	packed	pack	VBN
60025	5322	5	closely	closely	RB
60025	5322	6	into	into	IN
60025	5322	7	the	the	DT
60025	5322	8	tub	tub	NN
60025	5322	9	,	,	,
60025	5322	10	and	and	CC
60025	5322	11	pressed	press	VBD
60025	5322	12	down	down	RP
60025	5322	13	hard	hard	RB
60025	5322	14	.	.	.
60025	5323	1	While	while	IN
60025	5323	2	the	the	DT
60025	5323	3	cream	cream	NN
60025	5323	4	is	be	VBZ
60025	5323	5	freezing	freeze	VBG
60025	5323	6	,	,	,
60025	5323	7	keep	keep	VB
60025	5323	8	it	-PRON-	PRP
60025	5323	9	always	always	RB
60025	5323	10	in	in	IN
60025	5323	11	motion	motion	NN
60025	5323	12	,	,	,
60025	5323	13	whirling	whirl	VBG
60025	5323	14	the	the	DT
60025	5323	15	freezer	freezer	NN
60025	5323	16	round	round	RB
60025	5323	17	by	by	IN
60025	5323	18	the	the	DT
60025	5323	19	handle	handle	NN
60025	5323	20	,	,	,
60025	5323	21	and	and	CC
60025	5323	22	opening	open	VBG
60025	5323	23	the	the	DT
60025	5323	24	lid	lid	NN
60025	5323	25	frequently	frequently	RB
60025	5323	26	to	to	TO
60025	5323	27	stir	stir	VB
60025	5323	28	and	and	CC
60025	5323	29	beat	beat	VB
60025	5323	30	the	the	DT
60025	5323	31	cream	cream	NN
60025	5323	32	,	,	,
60025	5323	33	and	and	CC
60025	5323	34	to	to	TO
60025	5323	35	scrape	scrape	VB
60025	5323	36	it	-PRON-	PRP
60025	5323	37	down	down	RP
60025	5323	38	from	from	IN
60025	5323	39	the	the	DT
60025	5323	40	sides	side	NNS
60025	5323	41	with	with	IN
60025	5323	42	a	a	DT
60025	5323	43	long	long	RB
60025	5323	44	-	-	HYPH
60025	5323	45	handled	handle	VBN
60025	5323	46	tin	tin	NN
60025	5323	47	spoon	spoon	NN
60025	5323	48	.	.	.
60025	5324	1	Take	take	VB
60025	5324	2	care	care	NN
60025	5324	3	that	that	IN
60025	5324	4	no	no	DT
60025	5324	5	salt	salt	NN
60025	5324	6	gets	get	VBZ
60025	5324	7	in	in	RB
60025	5324	8	,	,	,
60025	5324	9	or	or	CC
60025	5324	10	the	the	DT
60025	5324	11	cream	cream	NN
60025	5324	12	will	will	MD
60025	5324	13	be	be	VB
60025	5324	14	spoiled	spoil	VBN
60025	5324	15	.	.	.
60025	5325	1	When	when	WRB
60025	5325	2	it	-PRON-	PRP
60025	5325	3	is	be	VBZ
60025	5325	4	entirely	entirely	RB
60025	5325	5	frozen	freeze	VBN
60025	5325	6	,	,	,
60025	5325	7	take	take	VB
60025	5325	8	it	-PRON-	PRP
60025	5325	9	out	out	IN
60025	5325	10	of	of	IN
60025	5325	11	the	the	DT
60025	5325	12	freezer	freezer	NN
60025	5325	13	and	and	CC
60025	5325	14	put	put	VBD
60025	5325	15	it	-PRON-	PRP
60025	5325	16	into	into	IN
60025	5325	17	your	-PRON-	PRP$
60025	5325	18	mould	mould	NN
60025	5325	19	;	;	:
60025	5325	20	set	set	VB
60025	5325	21	it	-PRON-	PRP
60025	5325	22	again	again	RB
60025	5325	23	in	in	IN
60025	5325	24	the	the	DT
60025	5325	25	tub	tub	NN
60025	5325	26	,	,	,
60025	5325	27	(	(	-LRB-
60025	5325	28	which	which	WDT
60025	5325	29	must	must	MD
60025	5325	30	be	be	VB
60025	5325	31	filled	fill	VBN
60025	5325	32	with	with	IN
60025	5325	33	fresh	fresh	JJ
60025	5325	34	ice	ice	NN
60025	5325	35	and	and	CC
60025	5325	36	salt	salt	NN
60025	5325	37	,	,	,
60025	5325	38	)	)	-RRB-
60025	5325	39	and	and	CC
60025	5325	40	leave	leave	VB
60025	5325	41	it	-PRON-	PRP
60025	5325	42	undisturbed	undisturbed	JJ
60025	5325	43	till	till	IN
60025	5325	44	you	-PRON-	PRP
60025	5325	45	want	want	VBP
60025	5325	46	it	-PRON-	PRP
60025	5325	47	for	for	IN
60025	5325	48	immediate	immediate	JJ
60025	5325	49	use	use	NN
60025	5325	50	.	.	.
60025	5326	1	This	this	DT
60025	5326	2	second	second	JJ
60025	5326	3	freezing	freezing	NN
60025	5326	4	,	,	,
60025	5326	5	however	however	RB
60025	5326	6	,	,	,
60025	5326	7	should	should	MD
60025	5326	8	not	not	RB
60025	5326	9	continue	continue	VB
60025	5326	10	longer	long	RBR
60025	5326	11	than	than	IN
60025	5326	12	an	an	DT
60025	5326	13	hour	hour	NN
60025	5326	14	,	,	,
60025	5326	15	or	or	CC
60025	5326	16	the	the	DT
60025	5326	17	cream	cream	NN
60025	5326	18	will	will	MD
60025	5326	19	become	become	VB
60025	5326	20	inconveniently	inconveniently	RB
60025	5326	21	and	and	CC
60025	5326	22	unpleasantly	unpleasantly	RB
60025	5326	23	hard	hard	RB
60025	5326	24	,	,	,
60025	5326	25	and	and	CC
60025	5326	26	have	have	VBP
60025	5326	27	much	much	JJ
60025	5326	28	of	of	IN
60025	5326	29	the	the	DT
60025	5326	30	flavour	flavour	NN
60025	5326	31	frozen	freeze	VBN
60025	5326	32	out	out	IN
60025	5326	33	of	of	IN
60025	5326	34	it	-PRON-	PRP
60025	5326	35	.	.	.
60025	5327	1	Place	place	VB
60025	5327	2	the	the	DT
60025	5327	3	mould	mould	NN
60025	5327	4	in	in	IN
60025	5327	5	the	the	DT
60025	5327	6	ice	ice	NN
60025	5327	7	tub	tub	NN
60025	5327	8	,	,	,
60025	5327	9	with	with	IN
60025	5327	10	the	the	DT
60025	5327	11	head	head	NN
60025	5327	12	downwards	downwards	RB
60025	5327	13	,	,	,
60025	5327	14	and	and	CC
60025	5327	15	cover	cover	VB
60025	5327	16	the	the	DT
60025	5327	17	tub	tub	NN
60025	5327	18	with	with	IN
60025	5327	19	pieces	piece	NNS
60025	5327	20	of	of	IN
60025	5327	21	old	old	JJ
60025	5327	22	carpet	carpet	NN
60025	5327	23	while	while	IN
60025	5327	24	the	the	DT
60025	5327	25	second	second	JJ
60025	5327	26	freezing	freezing	NN
60025	5327	27	is	be	VBZ
60025	5327	28	going	go	VBG
60025	5327	29	on	on	RP
60025	5327	30	.	.	.
60025	5328	1	When	when	WRB
60025	5328	2	it	-PRON-	PRP
60025	5328	3	has	have	VBZ
60025	5328	4	arrived	arrive	VBN
60025	5328	5	at	at	IN
60025	5328	6	the	the	DT
60025	5328	7	proper	proper	JJ
60025	5328	8	consistence	consistence	NN
60025	5328	9	,	,	,
60025	5328	10	and	and	CC
60025	5328	11	it	-PRON-	PRP
60025	5328	12	is	be	VBZ
60025	5328	13	time	time	NN
60025	5328	14	to	to	TO
60025	5328	15	serve	serve	VB
60025	5328	16	it	-PRON-	PRP
60025	5328	17	up	up	RP
60025	5328	18	,	,	,
60025	5328	19	dip	dip	VB
60025	5328	20	a	a	DT
60025	5328	21	cloth	cloth	NN
60025	5328	22	in	in	IN
60025	5328	23	cold	cold	JJ
60025	5328	24	water	water	NN
60025	5328	25	,	,	,
60025	5328	26	and	and	CC
60025	5328	27	wash	wash	VB
60025	5328	28	it	-PRON-	PRP
60025	5328	29	round	round	IN
60025	5328	30	the	the	DT
60025	5328	31	mould	mould	NN
60025	5328	32	for	for	IN
60025	5328	33	a	a	DT
60025	5328	34	few	few	JJ
60025	5328	35	moments	moment	NNS
60025	5328	36	,	,	,
60025	5328	37	to	to	TO
60025	5328	38	loosen	loosen	VB
60025	5328	39	the	the	DT
60025	5328	40	cream	cream	NN
60025	5328	41	and	and	CC
60025	5328	42	make	make	VB
60025	5328	43	it	-PRON-	PRP
60025	5328	44	come	come	VB
60025	5328	45	out	out	RP
60025	5328	46	easily	easily	RB
60025	5328	47	;	;	:
60025	5328	48	setting	set	VBG
60025	5328	49	the	the	DT
60025	5328	50	mould	mould	NN
60025	5328	51	on	on	IN
60025	5328	52	a	a	DT
60025	5328	53	glass	glass	NN
60025	5328	54	or	or	CC
60025	5328	55	china	china	NNP
60025	5328	56	dish	dish	NNP
60025	5328	57	.	.	.
60025	5329	1	If	if	IN
60025	5329	2	a	a	DT
60025	5329	3	pyramid	pyramid	NN
60025	5329	4	or	or	CC
60025	5329	5	obelisk	obelisk	NN
60025	5329	6	mould	mould	NN
60025	5329	7	,	,	,
60025	5329	8	lift	lift	VB
60025	5329	9	it	-PRON-	PRP
60025	5329	10	carefully	carefully	RB
60025	5329	11	off	off	IN
60025	5329	12	the	the	DT
60025	5329	13	top	top	NN
60025	5329	14	.	.	.
60025	5330	1	If	if	IN
60025	5330	2	the	the	DT
60025	5330	3	mould	mould	NN
60025	5330	4	or	or	CC
60025	5330	5	form	form	NN
60025	5330	6	represents	represent	VBZ
60025	5330	7	doves	dove	NNS
60025	5330	8	,	,	,
60025	5330	9	dolphins	dolphin	NNS
60025	5330	10	,	,	,
60025	5330	11	lap	lap	NN
60025	5330	12	-	-	HYPH
60025	5330	13	dogs	dog	NNS
60025	5330	14	,	,	,
60025	5330	15	fruit	fruit	NN
60025	5330	16	baskets	basket	NNS
60025	5330	17	,	,	,
60025	5330	18	&	&	CC
60025	5330	19	c.	c.	NNP
60025	5330	20	it	-PRON-	PRP
60025	5330	21	will	will	MD
60025	5330	22	open	open	VB
60025	5330	23	down	down	RP
60025	5330	24	the	the	DT
60025	5330	25	middle	middle	NN
60025	5330	26	,	,	,
60025	5330	27	and	and	CC
60025	5330	28	must	must	MD
60025	5330	29	be	be	VB
60025	5330	30	taken	take	VBN
60025	5330	31	off	off	RP
60025	5330	32	in	in	IN
60025	5330	33	that	that	DT
60025	5330	34	manner	manner	NN
60025	5330	35	.	.	.
60025	5331	1	Serve	serve	VB
60025	5331	2	it	-PRON-	PRP
60025	5331	3	up	up	RP
60025	5331	4	immediately	immediately	RB
60025	5331	5	lest	lest	IN
60025	5331	6	it	-PRON-	PRP
60025	5331	7	begin	begin	VB
60025	5331	8	to	to	TO
60025	5331	9	melt	melt	VB
60025	5331	10	.	.	.
60025	5332	1	Send	send	VB
60025	5332	2	round	round	JJ
60025	5332	3	sponge	sponge	JJ
60025	5332	4	-	-	HYPH
60025	5332	5	cake	cake	NN
60025	5332	6	with	with	IN
60025	5332	7	it	-PRON-	PRP
60025	5332	8	,	,	,
60025	5332	9	and	and	CC
60025	5332	10	wine	wine	NN
60025	5332	11	or	or	CC
60025	5332	12	cordials	cordial	NNS
60025	5332	13	immediately	immediately	RB
60025	5332	14	after	after	IN
60025	5332	15	.	.	.
60025	5333	1	If	if	IN
60025	5333	2	you	-PRON-	PRP
60025	5333	3	have	have	VBP
60025	5333	4	no	no	DT
60025	5333	5	moulds	mould	NNS
60025	5333	6	,	,	,
60025	5333	7	but	but	CC
60025	5333	8	intend	intend	VB
60025	5333	9	serving	serve	VBG
60025	5333	10	it	-PRON-	PRP
60025	5333	11	up	up	RP
60025	5333	12	in	in	IN
60025	5333	13	a	a	DT
60025	5333	14	large	large	JJ
60025	5333	15	bowl	bowl	NN
60025	5333	16	or	or	CC
60025	5333	17	in	in	IN
60025	5333	18	glasses	glass	NNS
60025	5333	19	,	,	,
60025	5333	20	it	-PRON-	PRP
60025	5333	21	must	must	MD
60025	5333	22	still	still	RB
60025	5333	23	be	be	VB
60025	5333	24	frozen	freeze	VBN
60025	5333	25	twice	twice	RB
60025	5333	26	over	over	RB
60025	5333	27	;	;	:
60025	5333	28	otherwise	otherwise	RB
60025	5333	29	it	-PRON-	PRP
60025	5333	30	can	can	MD
60025	5333	31	have	have	VB
60025	5333	32	no	no	DT
60025	5333	33	smoothness	smoothness	JJ
60025	5333	34	,	,	,
60025	5333	35	delicacy	delicacy	NN
60025	5333	36	,	,	,
60025	5333	37	or	or	CC
60025	5333	38	consistence	consistence	NN
60025	5333	39	,	,	,
60025	5333	40	but	but	CC
60025	5333	41	will	will	MD
60025	5333	42	be	be	VB
60025	5333	43	rough	rough	JJ
60025	5333	44	and	and	CC
60025	5333	45	coarse	coarse	JJ
60025	5333	46	,	,	,
60025	5333	47	and	and	CC
60025	5333	48	feel	feel	VBP
60025	5333	49	in	in	IN
60025	5333	50	the	the	DT
60025	5333	51	mouth	mouth	NN
60025	5333	52	like	like	IN
60025	5333	53	broken	broken	JJ
60025	5333	54	icicles	icicle	NNS
60025	5333	55	.	.	.
60025	5334	1	The	the	DT
60025	5334	2	second	second	JJ
60025	5334	3	freezing	freezing	NN
60025	5334	4	(	(	-LRB-
60025	5334	5	if	if	IN
60025	5334	6	you	-PRON-	PRP
60025	5334	7	have	have	VBP
60025	5334	8	no	no	DT
60025	5334	9	mould	mould	NN
60025	5334	10	)	)	-RRB-
60025	5334	11	must	must	MD
60025	5334	12	be	be	VB
60025	5334	13	done	do	VBN
60025	5334	14	in	in	IN
60025	5334	15	the	the	DT
60025	5334	16	freezer	freezer	NN
60025	5334	17	,	,	,
60025	5334	18	which	which	WDT
60025	5334	19	should	should	MD
60025	5334	20	be	be	VB
60025	5334	21	washed	wash	VBN
60025	5334	22	out	out	RP
60025	5334	23	,	,	,
60025	5334	24	and	and	CC
60025	5334	25	set	set	VBD
60025	5334	26	again	again	RB
60025	5334	27	in	in	IN
60025	5334	28	the	the	DT
60025	5334	29	tub	tub	NN
60025	5334	30	with	with	IN
60025	5334	31	fresh	fresh	JJ
60025	5334	32	ice	ice	NN
60025	5334	33	and	and	CC
60025	5334	34	salt	salt	NN
60025	5334	35	.	.	.
60025	5335	1	Cover	cover	VB
60025	5335	2	it	-PRON-	PRP
60025	5335	3	closely	closely	RB
60025	5335	4	and	and	CC
60025	5335	5	let	let	VB
60025	5335	6	the	the	DT
60025	5335	7	cream	cream	NN
60025	5335	8	stand	stand	VB
60025	5335	9	in	in	IN
60025	5335	10	it	-PRON-	PRP
60025	5335	11	untouched	untouched	JJ
60025	5335	12	,	,	,
60025	5335	13	but	but	CC
60025	5335	14	not	not	RB
60025	5335	15	less	less	JJR
60025	5335	16	than	than	IN
60025	5335	17	two	two	CD
60025	5335	18	hours	hour	NNS
60025	5335	19	.	.	.
60025	5336	1	When	when	WRB
60025	5336	2	you	-PRON-	PRP
60025	5336	3	put	put	VBP
60025	5336	4	it	-PRON-	PRP
60025	5336	5	into	into	IN
60025	5336	6	glasses	glass	NNS
60025	5336	7	,	,	,
60025	5336	8	heap	heap	VB
60025	5336	9	it	-PRON-	PRP
60025	5336	10	high	high	RB
60025	5336	11	on	on	IN
60025	5336	12	the	the	DT
60025	5336	13	top	top	NN
60025	5336	14	.	.	.
60025	5337	1	Begin	begin	VB
60025	5337	2	to	to	TO
60025	5337	3	make	make	VB
60025	5337	4	ice	ice	NN
60025	5337	5	cream	cream	NN
60025	5337	6	about	about	RB
60025	5337	7	four	four	CD
60025	5337	8	or	or	CC
60025	5337	9	five	five	CD
60025	5337	10	hours	hour	NNS
60025	5337	11	before	before	IN
60025	5337	12	it	-PRON-	PRP
60025	5337	13	is	be	VBZ
60025	5337	14	wanted	want	VBN
60025	5337	15	for	for	IN
60025	5337	16	use	use	NN
60025	5337	17	.	.	.
60025	5338	1	If	if	IN
60025	5338	2	you	-PRON-	PRP
60025	5338	3	commence	commence	VBP
60025	5338	4	it	-PRON-	PRP
60025	5338	5	too	too	RB
60025	5338	6	early	early	RB
60025	5338	7	,	,	,
60025	5338	8	it	-PRON-	PRP
60025	5338	9	may	may	MD
60025	5338	10	probably	probably	RB
60025	5338	11	be	be	VB
60025	5338	12	injured	injure	VBN
60025	5338	13	by	by	IN
60025	5338	14	having	have	VBG
60025	5338	15	to	to	TO
60025	5338	16	remain	remain	VB
60025	5338	17	too	too	RB
60025	5338	18	long	long	RB
60025	5338	19	in	in	IN
60025	5338	20	the	the	DT
60025	5338	21	second	second	JJ
60025	5338	22	freezing	freezing	NN
60025	5338	23	,	,	,
60025	5338	24	as	as	IN
60025	5338	25	it	-PRON-	PRP
60025	5338	26	must	must	MD
60025	5338	27	not	not	RB
60025	5338	28	be	be	VB
60025	5338	29	turned	turn	VBN
60025	5338	30	out	out	RP
60025	5338	31	till	till	IN
60025	5338	32	a	a	DT
60025	5338	33	few	few	JJ
60025	5338	34	moments	moment	NNS
60025	5338	35	before	before	IN
60025	5338	36	it	-PRON-	PRP
60025	5338	37	is	be	VBZ
60025	5338	38	served	serve	VBN
60025	5338	39	up	up	RP
60025	5338	40	.	.	.
60025	5339	1	In	in	IN
60025	5339	2	damp	damp	JJ
60025	5339	3	weather	weather	NN
60025	5339	4	it	-PRON-	PRP
60025	5339	5	requires	require	VBZ
60025	5339	6	a	a	DT
60025	5339	7	longer	long	JJR
60025	5339	8	time	time	NN
60025	5339	9	to	to	TO
60025	5339	10	freeze	freeze	VB
60025	5339	11	.	.	.
60025	5340	1	If	if	IN
60025	5340	2	cream	cream	NN
60025	5340	3	is	be	VBZ
60025	5340	4	scarce	scarce	JJ
60025	5340	5	,	,	,
60025	5340	6	mix	mix	VB
60025	5340	7	with	with	IN
60025	5340	8	it	-PRON-	PRP
60025	5340	9	an	an	DT
60025	5340	10	equal	equal	JJ
60025	5340	11	quantity	quantity	NN
60025	5340	12	of	of	IN
60025	5340	13	rich	rich	JJ
60025	5340	14	milk	milk	NN
60025	5340	15	,	,	,
60025	5340	16	and	and	CC
60025	5340	17	then	then	RB
60025	5340	18	add	add	VB
60025	5340	19	,	,	,
60025	5340	20	for	for	IN
60025	5340	21	each	each	DT
60025	5340	22	quart	quart	NN
60025	5340	23	,	,	,
60025	5340	24	two	two	CD
60025	5340	25	table	table	NN
60025	5340	26	-	-	HYPH
60025	5340	27	spoonfuls	spoonful	NNS
60025	5340	28	of	of	IN
60025	5340	29	powdered	powdered	JJ
60025	5340	30	arrow	arrow	NN
60025	5340	31	-	-	HYPH
60025	5340	32	root	root	NN
60025	5340	33	rubbed	rub	VBD
60025	5340	34	smooth	smooth	JJ
60025	5340	35	in	in	IN
60025	5340	36	a	a	DT
60025	5340	37	little	little	JJ
60025	5340	38	cold	cold	JJ
60025	5340	39	milk	milk	NN
60025	5340	40	.	.	.
60025	5341	1	Orange	Orange	NNP
60025	5341	2	ice	ice	NN
60025	5341	3	cream	cream	NN
60025	5341	4	is	be	VBZ
60025	5341	5	made	make	VBN
60025	5341	6	in	in	IN
60025	5341	7	the	the	DT
60025	5341	8	same	same	JJ
60025	5341	9	manner	manner	NN
60025	5341	10	as	as	IN
60025	5341	11	lemon	lemon	NN
60025	5341	12	.	.	.
60025	5342	1	STRAWBERRY	STRAWBERRY	NNP
60025	5342	2	ICE	ICE	NNP
60025	5342	3	CREAM.--Take	CREAM.--Take	VBG
60025	5342	4	two	two	CD
60025	5342	5	quarts	quart	NNS
60025	5342	6	of	of	IN
60025	5342	7	ripe	ripe	JJ
60025	5342	8	strawberries	strawberry	NNS
60025	5342	9	;	;	:
60025	5342	10	hull	hull	VB
60025	5342	11	them	-PRON-	PRP
60025	5342	12	,	,	,
60025	5342	13	and	and	CC
60025	5342	14	put	put	VBD
60025	5342	15	them	-PRON-	PRP
60025	5342	16	into	into	IN
60025	5342	17	a	a	DT
60025	5342	18	deep	deep	JJ
60025	5342	19	dish	dish	NN
60025	5342	20	,	,	,
60025	5342	21	strewing	strew	VBG
60025	5342	22	among	among	IN
60025	5342	23	them	-PRON-	PRP
60025	5342	24	half	half	PDT
60025	5342	25	a	a	DT
60025	5342	26	pound	pound	NN
60025	5342	27	of	of	IN
60025	5342	28	powdered	powdered	JJ
60025	5342	29	loaf	loaf	NN
60025	5342	30	-	-	HYPH
60025	5342	31	sugar	sugar	NN
60025	5342	32	.	.	.
60025	5343	1	Cover	cover	VB
60025	5343	2	them	-PRON-	PRP
60025	5343	3	,	,	,
60025	5343	4	and	and	CC
60025	5343	5	let	let	VB
60025	5343	6	them	-PRON-	PRP
60025	5343	7	stand	stand	VB
60025	5343	8	an	an	DT
60025	5343	9	hour	hour	NN
60025	5343	10	or	or	CC
60025	5343	11	two	two	CD
60025	5343	12	.	.	.
60025	5344	1	Then	then	RB
60025	5344	2	mash	mash	VB
60025	5344	3	them	-PRON-	PRP
60025	5344	4	through	through	IN
60025	5344	5	a	a	DT
60025	5344	6	sieve	sieve	NN
60025	5344	7	till	till	IN
60025	5344	8	you	-PRON-	PRP
60025	5344	9	have	have	VBP
60025	5344	10	pressed	press	VBN
60025	5344	11	out	out	RP
60025	5344	12	all	all	PDT
60025	5344	13	the	the	DT
60025	5344	14	juice	juice	NN
60025	5344	15	,	,	,
60025	5344	16	and	and	CC
60025	5344	17	stir	stir	VB
60025	5344	18	into	into	IN
60025	5344	19	it	-PRON-	PRP
60025	5344	20	half	half	PDT
60025	5344	21	a	a	DT
60025	5344	22	pound	pound	NN
60025	5344	23	more	more	JJR
60025	5344	24	of	of	IN
60025	5344	25	powdered	powdered	JJ
60025	5344	26	sugar	sugar	NN
60025	5344	27	,	,	,
60025	5344	28	or	or	CC
60025	5344	29	enough	enough	RB
60025	5344	30	to	to	TO
60025	5344	31	make	make	VB
60025	5344	32	it	-PRON-	PRP
60025	5344	33	very	very	RB
60025	5344	34	sweet	sweet	JJ
60025	5344	35	,	,	,
60025	5344	36	and	and	CC
60025	5344	37	like	like	IN
60025	5344	38	a	a	DT
60025	5344	39	thick	thick	JJ
60025	5344	40	syrup	syrup	NN
60025	5344	41	.	.	.
60025	5345	1	Then	then	RB
60025	5345	2	mix	mix	VB
60025	5345	3	it	-PRON-	PRP
60025	5345	4	by	by	IN
60025	5345	5	degrees	degree	NNS
60025	5345	6	with	with	IN
60025	5345	7	two	two	CD
60025	5345	8	quarts	quart	NNS
60025	5345	9	of	of	IN
60025	5345	10	rich	rich	JJ
60025	5345	11	cream	cream	NN
60025	5345	12	,	,	,
60025	5345	13	beating	beat	VBG
60025	5345	14	it	-PRON-	PRP
60025	5345	15	in	in	IN
60025	5345	16	very	very	RB
60025	5345	17	hard	hard	RB
60025	5345	18	.	.	.
60025	5346	1	Put	put	VB
60025	5346	2	it	-PRON-	PRP
60025	5346	3	into	into	IN
60025	5346	4	a	a	DT
60025	5346	5	freezer	freezer	NN
60025	5346	6	,	,	,
60025	5346	7	and	and	CC
60025	5346	8	proceed	proceed	VB
60025	5346	9	as	as	IN
60025	5346	10	in	in	IN
60025	5346	11	the	the	DT
60025	5346	12	foregoing	foregoing	NN
60025	5346	13	receipt	receipt	NN
60025	5346	14	.	.	.
60025	5347	1	In	in	IN
60025	5347	2	two	two	CD
60025	5347	3	hours	hour	NNS
60025	5347	4	,	,	,
60025	5347	5	remove	remove	VB
60025	5347	6	it	-PRON-	PRP
60025	5347	7	to	to	IN
60025	5347	8	a	a	DT
60025	5347	9	mould	mould	NN
60025	5347	10	,	,	,
60025	5347	11	or	or	CC
60025	5347	12	take	take	VB
60025	5347	13	it	-PRON-	PRP
60025	5347	14	out	out	RP
60025	5347	15	and	and	CC
60025	5347	16	return	return	VB
60025	5347	17	it	-PRON-	PRP
60025	5347	18	again	again	RB
60025	5347	19	to	to	IN
60025	5347	20	the	the	DT
60025	5347	21	freezer	freezer	NN
60025	5347	22	with	with	IN
60025	5347	23	fresh	fresh	JJ
60025	5347	24	salt	salt	NN
60025	5347	25	and	and	CC
60025	5347	26	ice	ice	NN
60025	5347	27	,	,	,
60025	5347	28	that	that	IN
60025	5347	29	it	-PRON-	PRP
60025	5347	30	may	may	MD
60025	5347	31	be	be	VB
60025	5347	32	frozen	freeze	VBN
60025	5347	33	a	a	DT
60025	5347	34	second	second	JJ
60025	5347	35	time	time	NN
60025	5347	36	.	.	.
60025	5348	1	In	in	IN
60025	5348	2	one	one	CD
60025	5348	3	hour	hour	NN
60025	5348	4	more	more	RBR
60025	5348	5	,	,	,
60025	5348	6	it	-PRON-	PRP
60025	5348	7	should	should	MD
60025	5348	8	be	be	VB
60025	5348	9	ready	ready	JJ
60025	5348	10	to	to	TO
60025	5348	11	turn	turn	VB
60025	5348	12	out	out	RP
60025	5348	13	.	.	.
60025	5349	1	RASPBERRY	RASPBERRY	NNP
60025	5349	2	ICE	ICE	NNP
60025	5349	3	CREAM	cream	NN
60025	5349	4	--	--	:
60025	5349	5	Is	be	VBZ
60025	5349	6	made	make	VBN
60025	5349	7	according	accord	VBG
60025	5349	8	to	to	IN
60025	5349	9	the	the	DT
60025	5349	10	preceding	precede	VBG
60025	5349	11	receipt	receipt	NN
60025	5349	12	.	.	.
60025	5350	1	PINE	PINE	NNP
60025	5350	2	-	-	HYPH
60025	5350	3	APPLE	APPLE	NNP
60025	5350	4	ICE	ICE	NNP
60025	5350	5	CREAM.--To	CREAM.--To	NNS
60025	5350	6	each	each	DT
60025	5350	7	quart	quart	NN
60025	5350	8	of	of	IN
60025	5350	9	cream	cream	NN
60025	5350	10	allow	allow	VB
60025	5350	11	a	a	DT
60025	5350	12	large	large	JJ
60025	5350	13	ripe	ripe	JJ
60025	5350	14	pine	pine	NN
60025	5350	15	-	-	HYPH
60025	5350	16	apple	apple	NN
60025	5350	17	,	,	,
60025	5350	18	and	and	CC
60025	5350	19	a	a	DT
60025	5350	20	pound	pound	NN
60025	5350	21	of	of	IN
60025	5350	22	powdered	powdered	JJ
60025	5350	23	loaf	loaf	NN
60025	5350	24	-	-	HYPH
60025	5350	25	sugar	sugar	NN
60025	5350	26	.	.	.
60025	5351	1	Pare	pare	VB
60025	5351	2	the	the	DT
60025	5351	3	pine	pine	NN
60025	5351	4	-	-	HYPH
60025	5351	5	apple	apple	NN
60025	5351	6	,	,	,
60025	5351	7	slice	slice	VB
60025	5351	8	it	-PRON-	PRP
60025	5351	9	very	very	RB
60025	5351	10	thin	thin	JJ
60025	5351	11	,	,	,
60025	5351	12	and	and	CC
60025	5351	13	mince	mince	VB
60025	5351	14	it	-PRON-	PRP
60025	5351	15	small	small	JJ
60025	5351	16	.	.	.
60025	5352	1	Lay	lay	VB
60025	5352	2	it	-PRON-	PRP
60025	5352	3	in	in	IN
60025	5352	4	a	a	DT
60025	5352	5	deep	deep	JJ
60025	5352	6	dish	dish	NN
60025	5352	7	and	and	CC
60025	5352	8	strew	strew	VBD
60025	5352	9	the	the	DT
60025	5352	10	sugar	sugar	NN
60025	5352	11	among	among	IN
60025	5352	12	it	-PRON-	PRP
60025	5352	13	.	.	.
60025	5353	1	Cover	cover	VB
60025	5353	2	the	the	DT
60025	5353	3	dish	dish	NN
60025	5353	4	,	,	,
60025	5353	5	and	and	CC
60025	5353	6	let	let	VB
60025	5353	7	the	the	DT
60025	5353	8	pine	pine	NN
60025	5353	9	-	-	HYPH
60025	5353	10	apple	apple	NN
60025	5353	11	lie	lie	NN
60025	5353	12	in	in	IN
60025	5353	13	the	the	DT
60025	5353	14	sugar	sugar	NN
60025	5353	15	for	for	IN
60025	5353	16	two	two	CD
60025	5353	17	or	or	CC
60025	5353	18	three	three	CD
60025	5353	19	hours	hour	NNS
60025	5353	20	.	.	.
60025	5354	1	Then	then	RB
60025	5354	2	strain	strain	VB
60025	5354	3	it	-PRON-	PRP
60025	5354	4	through	through	IN
60025	5354	5	a	a	DT
60025	5354	6	sieve	sieve	NN
60025	5354	7	,	,	,
60025	5354	8	mashing	mash	VBG
60025	5354	9	and	and	CC
60025	5354	10	pressing	press	VBG
60025	5354	11	out	out	RP
60025	5354	12	all	all	PDT
60025	5354	13	the	the	DT
60025	5354	14	juice	juice	NN
60025	5354	15	.	.	.
60025	5355	1	Stir	stir	VB
60025	5355	2	the	the	DT
60025	5355	3	juice	juice	NN
60025	5355	4	gradually	gradually	RB
60025	5355	5	into	into	IN
60025	5355	6	the	the	DT
60025	5355	7	cream	cream	NN
60025	5355	8	,	,	,
60025	5355	9	beating	beat	VBG
60025	5355	10	it	-PRON-	PRP
60025	5355	11	hard	hard	RB
60025	5355	12	.	.	.
60025	5356	1	Put	put	VB
60025	5356	2	it	-PRON-	PRP
60025	5356	3	into	into	IN
60025	5356	4	the	the	DT
60025	5356	5	freezer	freezer	NN
60025	5356	6	,	,	,
60025	5356	7	and	and	CC
60025	5356	8	let	let	VB
60025	5356	9	it	-PRON-	PRP
60025	5356	10	be	be	VB
60025	5356	11	twice	twice	RB
60025	5356	12	frozen	freeze	VBN
60025	5356	13	before	before	IN
60025	5356	14	it	-PRON-	PRP
60025	5356	15	is	be	VBZ
60025	5356	16	served	serve	VBN
60025	5356	17	up	up	RP
60025	5356	18	.	.	.
60025	5357	1	VANILLA	VANILLA	NNP
60025	5357	2	ICE	ICE	NNP
60025	5357	3	CREAM.--Take	cream.--take	VBP
60025	5357	4	a	a	DT
60025	5357	5	large	large	JJ
60025	5357	6	vanilla	vanilla	NN
60025	5357	7	bean	bean	NN
60025	5357	8	,	,	,
60025	5357	9	and	and	CC
60025	5357	10	boil	boil	VB
60025	5357	11	it	-PRON-	PRP
60025	5357	12	slowly	slowly	RB
60025	5357	13	in	in	IN
60025	5357	14	half	half	PDT
60025	5357	15	a	a	DT
60025	5357	16	pint	pint	NN
60025	5357	17	of	of	IN
60025	5357	18	milk	milk	NN
60025	5357	19	till	till	IN
60025	5357	20	all	all	PDT
60025	5357	21	the	the	DT
60025	5357	22	flavour	flavour	NN
60025	5357	23	is	be	VBZ
60025	5357	24	drawn	draw	VBN
60025	5357	25	out	out	RP
60025	5357	26	,	,	,
60025	5357	27	which	which	WDT
60025	5357	28	you	-PRON-	PRP
60025	5357	29	may	may	MD
60025	5357	30	know	know	VB
60025	5357	31	by	by	IN
60025	5357	32	tasting	taste	VBG
60025	5357	33	it	-PRON-	PRP
60025	5357	34	.	.	.
60025	5358	1	Then	then	RB
60025	5358	2	mix	mix	VB
60025	5358	3	into	into	IN
60025	5358	4	the	the	DT
60025	5358	5	milk	milk	NN
60025	5358	6	half	half	PDT
60025	5358	7	a	a	DT
60025	5358	8	pound	pound	NN
60025	5358	9	of	of	IN
60025	5358	10	powdered	powdered	JJ
60025	5358	11	loaf	loaf	NN
60025	5358	12	-	-	HYPH
60025	5358	13	sugar	sugar	NN
60025	5358	14	,	,	,
60025	5358	15	and	and	CC
60025	5358	16	stir	stir	VB
60025	5358	17	it	-PRON-	PRP
60025	5358	18	very	very	RB
60025	5358	19	hard	hard	RB
60025	5358	20	into	into	IN
60025	5358	21	a	a	DT
60025	5358	22	quart	quart	NN
60025	5358	23	of	of	IN
60025	5358	24	rich	rich	JJ
60025	5358	25	cream	cream	NN
60025	5358	26	.	.	.
60025	5359	1	Put	put	VB
60025	5359	2	it	-PRON-	PRP
60025	5359	3	into	into	IN
60025	5359	4	the	the	DT
60025	5359	5	freezer	freezer	NN
60025	5359	6	,	,	,
60025	5359	7	and	and	CC
60025	5359	8	proceed	proceed	VB
60025	5359	9	as	as	IN
60025	5359	10	directed	direct	VBN
60025	5359	11	in	in	IN
60025	5359	12	the	the	DT
60025	5359	13	receipt	receipt	NN
60025	5359	14	for	for	IN
60025	5359	15	Lemon	Lemon	NNP
60025	5359	16	Ice	Ice	NNP
60025	5359	17	Cream	Cream	NNP
60025	5359	18	;	;	:
60025	5359	19	freezing	freeze	VBG
60025	5359	20	it	-PRON-	PRP
60025	5359	21	twice	twice	RB
60025	5359	22	.	.	.
60025	5360	1	ALMOND	ALMOND	NNP
60025	5360	2	ICE	ICE	NNP
60025	5360	3	CREAM.--Take	CREAM.--Take	VBG
60025	5360	4	six	six	CD
60025	5360	5	ounces	ounce	NNS
60025	5360	6	of	of	IN
60025	5360	7	bitter	bitter	JJ
60025	5360	8	almonds	almond	NNS
60025	5360	9	,	,	,
60025	5360	10	(	(	-LRB-
60025	5360	11	sweet	sweet	JJ
60025	5360	12	ones	one	NNS
60025	5360	13	will	will	MD
60025	5360	14	not	not	RB
60025	5360	15	do	do	VB
60025	5360	16	,	,	,
60025	5360	17	)	)	-RRB-
60025	5360	18	blanch	blanch	VB
60025	5360	19	them	-PRON-	PRP
60025	5360	20	,	,	,
60025	5360	21	and	and	CC
60025	5360	22	pound	pound	VB
60025	5360	23	them	-PRON-	PRP
60025	5360	24	in	in	IN
60025	5360	25	a	a	DT
60025	5360	26	mortar	mortar	NN
60025	5360	27	,	,	,
60025	5360	28	adding	add	VBG
60025	5360	29	by	by	IN
60025	5360	30	degrees	degree	NNS
60025	5360	31	a	a	DT
60025	5360	32	little	little	JJ
60025	5360	33	rose	rose	NN
60025	5360	34	water	water	NN
60025	5360	35	.	.	.
60025	5361	1	Then	then	RB
60025	5361	2	boil	boil	VB
60025	5361	3	them	-PRON-	PRP
60025	5361	4	gently	gently	RB
60025	5361	5	in	in	IN
60025	5361	6	a	a	DT
60025	5361	7	pint	pint	NN
60025	5361	8	of	of	IN
60025	5361	9	cream	cream	NN
60025	5361	10	till	till	IN
60025	5361	11	you	-PRON-	PRP
60025	5361	12	find	find	VBP
60025	5361	13	that	that	IN
60025	5361	14	it	-PRON-	PRP
60025	5361	15	is	be	VBZ
60025	5361	16	highly	highly	RB
60025	5361	17	flavoured	flavour	VBN
60025	5361	18	with	with	IN
60025	5361	19	them	-PRON-	PRP
60025	5361	20	.	.	.
60025	5362	1	Then	then	RB
60025	5362	2	pour	pour	VB
60025	5362	3	the	the	DT
60025	5362	4	cream	cream	NN
60025	5362	5	into	into	IN
60025	5362	6	a	a	DT
60025	5362	7	bowl	bowl	NN
60025	5362	8	,	,	,
60025	5362	9	stir	stir	VB
60025	5362	10	in	in	IN
60025	5362	11	a	a	DT
60025	5362	12	pound	pound	NN
60025	5362	13	of	of	IN
60025	5362	14	powdered	powdered	JJ
60025	5362	15	loaf	loaf	NN
60025	5362	16	-	-	HYPH
60025	5362	17	sugar	sugar	NN
60025	5362	18	,	,	,
60025	5362	19	cover	cover	VB
60025	5362	20	it	-PRON-	PRP
60025	5362	21	,	,	,
60025	5362	22	and	and	CC
60025	5362	23	set	set	VBD
60025	5362	24	it	-PRON-	PRP
60025	5362	25	away	away	RB
60025	5362	26	to	to	IN
60025	5362	27	cool	cool	VB
60025	5362	28	gradually	gradually	RB
60025	5362	29	;	;	:
60025	5362	30	when	when	WRB
60025	5362	31	it	-PRON-	PRP
60025	5362	32	is	be	VBZ
60025	5362	33	cold	cold	JJ
60025	5362	34	,	,	,
60025	5362	35	strain	strain	VB
60025	5362	36	it	-PRON-	PRP
60025	5362	37	,	,	,
60025	5362	38	and	and	CC
60025	5362	39	then	then	RB
60025	5362	40	stir	stir	VB
60025	5362	41	it	-PRON-	PRP
60025	5362	42	gradually	gradually	RB
60025	5362	43	and	and	CC
60025	5362	44	hard	hard	RB
60025	5362	45	into	into	IN
60025	5362	46	three	three	CD
60025	5362	47	pints	pint	NNS
60025	5362	48	of	of	IN
60025	5362	49	cream	cream	NN
60025	5362	50	.	.	.
60025	5363	1	Put	put	VB
60025	5363	2	it	-PRON-	PRP
60025	5363	3	into	into	IN
60025	5363	4	the	the	DT
60025	5363	5	freezer	freezer	NN
60025	5363	6	,	,	,
60025	5363	7	and	and	CC
60025	5363	8	proceed	proceed	VB
60025	5363	9	as	as	IN
60025	5363	10	directed	direct	VBN
60025	5363	11	in	in	IN
60025	5363	12	the	the	DT
60025	5363	13	first	first	JJ
60025	5363	14	ice	ice	NN
60025	5363	15	cream	cream	NN
60025	5363	16	receipt	receipt	NN
60025	5363	17	.	.	.
60025	5364	1	Freeze	freeze	VB
60025	5364	2	it	-PRON-	PRP
60025	5364	3	twice	twice	RB
60025	5364	4	.	.	.
60025	5365	1	It	-PRON-	PRP
60025	5365	2	will	will	MD
60025	5365	3	be	be	VB
60025	5365	4	found	find	VBN
60025	5365	5	very	very	RB
60025	5365	6	fine	fine	JJ
60025	5365	7	.	.	.
60025	5366	1	Send	send	VB
60025	5366	2	round	round	RB
60025	5366	3	always	always	RB
60025	5366	4	with	with	IN
60025	5366	5	ice	ice	NN
60025	5366	6	cream	cream	NN
60025	5366	7	,	,	,
60025	5366	8	sponge	sponge	VB
60025	5366	9	cake	cake	NN
60025	5366	10	or	or	CC
60025	5366	11	Savoy	Savoy	NNP
60025	5366	12	biscuits	biscuit	NNS
60025	5366	13	.	.	.
60025	5367	1	Afterwards	afterwards	RB
60025	5367	2	wine	wine	NN
60025	5367	3	,	,	,
60025	5367	4	and	and	CC
60025	5367	5	cordials	cordial	NNS
60025	5367	6	,	,	,
60025	5367	7	or	or	CC
60025	5367	8	liqueurs	liqueurs	FW
60025	5367	9	as	as	IN
60025	5367	10	they	-PRON-	PRP
60025	5367	11	are	be	VBP
60025	5367	12	now	now	RB
60025	5367	13	generally	generally	RB
60025	5367	14	called	call	VBN
60025	5367	15	.	.	.
60025	5368	1	ICE	ice	NN
60025	5368	2	ORANGEADE.--Take	orangeade.--take	VBP
60025	5368	3	a	a	DT
60025	5368	4	pint	pint	NN
60025	5368	5	and	and	CC
60025	5368	6	a	a	DT
60025	5368	7	half	half	NN
60025	5368	8	of	of	IN
60025	5368	9	orange	orange	NN
60025	5368	10	juice	juice	NN
60025	5368	11	,	,	,
60025	5368	12	and	and	CC
60025	5368	13	mix	mix	VB
60025	5368	14	it	-PRON-	PRP
60025	5368	15	with	with	IN
60025	5368	16	half	half	PDT
60025	5368	17	a	a	DT
60025	5368	18	pint	pint	NN
60025	5368	19	of	of	IN
60025	5368	20	clear	clear	JJ
60025	5368	21	or	or	CC
60025	5368	22	filtered	filtered	JJ
60025	5368	23	water	water	NN
60025	5368	24	.	.	.
60025	5369	1	Stir	stir	VB
60025	5369	2	in	in	IN
60025	5369	3	half	half	PDT
60025	5369	4	a	a	DT
60025	5369	5	pound	pound	NN
60025	5369	6	of	of	IN
60025	5369	7	powdered	powdered	JJ
60025	5369	8	loaf	loaf	NN
60025	5369	9	-	-	HYPH
60025	5369	10	sugar	sugar	NN
60025	5369	11	.	.	.
60025	5370	1	Pare	pare	VB
60025	5370	2	very	very	RB
60025	5370	3	thin	thin	JJ
60025	5370	4	the	the	DT
60025	5370	5	yellow	yellow	JJ
60025	5370	6	rind	rind	NN
60025	5370	7	of	of	IN
60025	5370	8	six	six	CD
60025	5370	9	deep	deep	JJ
60025	5370	10	-	-	HYPH
60025	5370	11	coloured	coloured	JJ
60025	5370	12	oranges	orange	NNS
60025	5370	13	,	,	,
60025	5370	14	cut	cut	VBN
60025	5370	15	in	in	IN
60025	5370	16	pieces	piece	NNS
60025	5370	17	,	,	,
60025	5370	18	and	and	CC
60025	5370	19	lay	lie	VBD
60025	5370	20	it	-PRON-	PRP
60025	5370	21	at	at	IN
60025	5370	22	the	the	DT
60025	5370	23	bottom	bottom	NN
60025	5370	24	of	of	IN
60025	5370	25	a	a	DT
60025	5370	26	bowl	bowl	NN
60025	5370	27	or	or	CC
60025	5370	28	tureen	tureen	NN
60025	5370	29	.	.	.
60025	5371	1	Pour	pour	VB
60025	5371	2	the	the	DT
60025	5371	3	orange	orange	JJ
60025	5371	4	juice	juice	NN
60025	5371	5	and	and	CC
60025	5371	6	sugar	sugar	NN
60025	5371	7	upon	upon	IN
60025	5371	8	it	-PRON-	PRP
60025	5371	9	;	;	:
60025	5371	10	cover	cover	VB
60025	5371	11	it	-PRON-	PRP
60025	5371	12	,	,	,
60025	5371	13	and	and	CC
60025	5371	14	let	let	VB
60025	5371	15	it	-PRON-	PRP
60025	5371	16	infuse	infuse	VB
60025	5371	17	an	an	DT
60025	5371	18	hour	hour	NN
60025	5371	19	.	.	.
60025	5372	1	Then	then	RB
60025	5372	2	strain	strain	VB
60025	5372	3	the	the	DT
60025	5372	4	liquid	liquid	NN
60025	5372	5	into	into	IN
60025	5372	6	a	a	DT
60025	5372	7	freezer	freezer	NN
60025	5372	8	,	,	,
60025	5372	9	and	and	CC
60025	5372	10	proceed	proceed	VB
60025	5372	11	as	as	IN
60025	5372	12	for	for	IN
60025	5372	13	ice	ice	NN
60025	5372	14	cream	cream	NN
60025	5372	15	.	.	.
60025	5373	1	When	when	WRB
60025	5373	2	it	-PRON-	PRP
60025	5373	3	is	be	VBZ
60025	5373	4	frozen	freeze	VBN
60025	5373	5	,	,	,
60025	5373	6	put	put	VB
60025	5373	7	it	-PRON-	PRP
60025	5373	8	into	into	IN
60025	5373	9	a	a	DT
60025	5373	10	mould	mould	NN
60025	5373	11	,	,	,
60025	5373	12	(	(	-LRB-
60025	5373	13	it	-PRON-	PRP
60025	5373	14	will	will	MD
60025	5373	15	look	look	VB
60025	5373	16	best	well	RBS
60025	5373	17	in	in	IN
60025	5373	18	the	the	DT
60025	5373	19	form	form	NN
60025	5373	20	of	of	IN
60025	5373	21	a	a	DT
60025	5373	22	pine	pine	NN
60025	5373	23	-	-	HYPH
60025	5373	24	apple	apple	NN
60025	5373	25	,	,	,
60025	5373	26	)	)	-RRB-
60025	5373	27	and	and	CC
60025	5373	28	freeze	freeze	VB
60025	5373	29	it	-PRON-	PRP
60025	5373	30	a	a	DT
60025	5373	31	second	second	JJ
60025	5373	32	time	time	NN
60025	5373	33	.	.	.
60025	5374	1	Serve	serve	VB
60025	5374	2	it	-PRON-	PRP
60025	5374	3	in	in	IN
60025	5374	4	glass	glass	NN
60025	5374	5	cups	cup	NNS
60025	5374	6	,	,	,
60025	5374	7	with	with	IN
60025	5374	8	any	any	DT
60025	5374	9	sort	sort	NN
60025	5374	10	of	of	IN
60025	5374	11	very	very	RB
60025	5374	12	nice	nice	JJ
60025	5374	13	sweet	sweet	JJ
60025	5374	14	cakes	cake	NNS
60025	5374	15	.	.	.
60025	5375	1	ICE	ice	NN
60025	5375	2	LEMONADE	LEMONADE	NNP
60025	5375	3	--	--	:
60025	5375	4	May	May	MD
60025	5375	5	be	be	VB
60025	5375	6	made	make	VBN
60025	5375	7	in	in	IN
60025	5375	8	the	the	DT
60025	5375	9	above	above	JJ
60025	5375	10	manner	manner	NN
60025	5375	11	,	,	,
60025	5375	12	but	but	CC
60025	5375	13	with	with	IN
60025	5375	14	a	a	DT
60025	5375	15	larger	large	JJR
60025	5375	16	proportion	proportion	NN
60025	5375	17	of	of	IN
60025	5375	18	sugar	sugar	NN
60025	5375	19	.	.	.
60025	5376	1	The	the	DT
60025	5376	2	juice	juice	NN
60025	5376	3	of	of	IN
60025	5376	4	pine	pine	NN
60025	5376	5	-	-	HYPH
60025	5376	6	apples	apple	NNS
60025	5376	7	,	,	,
60025	5376	8	strawberries	strawberry	NNS
60025	5376	9	,	,	,
60025	5376	10	raspberries	raspberry	NNS
60025	5376	11	,	,	,
60025	5376	12	currants	currant	NNS
60025	5376	13	and	and	CC
60025	5376	14	cherries	cherry	NNS
60025	5376	15	,	,	,
60025	5376	16	may	may	MD
60025	5376	17	be	be	VB
60025	5376	18	prepared	prepare	VBN
60025	5376	19	and	and	CC
60025	5376	20	frozen	freeze	VBN
60025	5376	21	according	accord	VBG
60025	5376	22	to	to	IN
60025	5376	23	the	the	DT
60025	5376	24	above	above	JJ
60025	5376	25	receipts	receipt	NNS
60025	5376	26	.	.	.
60025	5377	1	They	-PRON-	PRP
60025	5377	2	will	will	MD
60025	5377	3	freeze	freeze	VB
60025	5377	4	in	in	IN
60025	5377	5	a	a	DT
60025	5377	6	shorter	short	JJR
60025	5377	7	time	time	NN
60025	5377	8	than	than	IN
60025	5377	9	if	if	IN
60025	5377	10	mixed	mix	VBN
60025	5377	11	with	with	IN
60025	5377	12	cream	cream	NN
60025	5377	13	,	,	,
60025	5377	14	but	but	CC
60025	5377	15	are	be	VBP
60025	5377	16	very	very	RB
60025	5377	17	inferior	inferior	JJ
60025	5377	18	in	in	IN
60025	5377	19	richness	richness	NN
60025	5377	20	.	.	.
60025	5378	1	BLANC	blanc	NN
60025	5378	2	-	-	HYPH
60025	5378	3	MANGE	mange	NN
60025	5378	4	.	.	.
60025	5379	1	Put	put	VB
60025	5379	2	into	into	IN
60025	5379	3	a	a	DT
60025	5379	4	pan	pan	NN
60025	5379	5	an	an	DT
60025	5379	6	ounce	ounce	NN
60025	5379	7	of	of	IN
60025	5379	8	isinglass	isinglass	NN
60025	5379	9	;	;	,
60025	5379	10	(	(	-LRB-
60025	5379	11	in	in	IN
60025	5379	12	warm	warm	JJ
60025	5379	13	weather	weather	NN
60025	5379	14	you	-PRON-	PRP
60025	5379	15	must	must	MD
60025	5379	16	take	take	VB
60025	5379	17	an	an	DT
60025	5379	18	ounce	ounce	NN
60025	5379	19	and	and	CC
60025	5379	20	a	a	DT
60025	5379	21	quarter	quarter	NN
60025	5379	22	;	;	:
60025	5379	23	)	)	-RRB-
60025	5379	24	pour	pour	VB
60025	5379	25	on	on	IN
60025	5379	26	as	as	RB
60025	5379	27	much	much	JJ
60025	5379	28	rose	rise	VBD
60025	5379	29	water	water	NN
60025	5379	30	as	as	IN
60025	5379	31	will	will	MD
60025	5379	32	cover	cover	VB
60025	5379	33	the	the	DT
60025	5379	34	isinglass	isinglass	NN
60025	5379	35	,	,	,
60025	5379	36	and	and	CC
60025	5379	37	set	set	VBD
60025	5379	38	it	-PRON-	PRP
60025	5379	39	on	on	IN
60025	5379	40	hot	hot	JJ
60025	5379	41	coals	coal	NNS
60025	5379	42	to	to	TO
60025	5379	43	dissolve	dissolve	VB
60025	5379	44	.	.	.
60025	5380	1	[	[	-LRB-
60025	5380	2	G	G	NNP
60025	5380	3	]	]	-RRB-
60025	5380	4	Blanch	blanch	VB
60025	5380	5	a	a	DT
60025	5380	6	quarter	quarter	NN
60025	5380	7	of	of	IN
60025	5380	8	a	a	DT
60025	5380	9	pound	pound	NN
60025	5380	10	of	of	IN
60025	5380	11	shelled	shelled	JJ
60025	5380	12	almonds	almond	NNS
60025	5380	13	,	,	,
60025	5380	14	(	(	-LRB-
60025	5380	15	half	half	RB
60025	5380	16	sweet	sweet	JJ
60025	5380	17	and	and	CC
60025	5380	18	half	half	JJ
60025	5380	19	bitter	bitter	JJ
60025	5380	20	,	,	,
60025	5380	21	)	)	-RRB-
60025	5380	22	and	and	CC
60025	5380	23	beat	beat	VBD
60025	5380	24	them	-PRON-	PRP
60025	5380	25	to	to	IN
60025	5380	26	a	a	DT
60025	5380	27	paste	paste	NN
60025	5380	28	in	in	IN
60025	5380	29	a	a	DT
60025	5380	30	mortar	mortar	NN
60025	5380	31	,	,	,
60025	5380	32	(	(	-LRB-
60025	5380	33	one	one	CD
60025	5380	34	at	at	IN
60025	5380	35	a	a	DT
60025	5380	36	time	time	NN
60025	5380	37	,	,	,
60025	5380	38	)	)	-RRB-
60025	5380	39	moistening	moisten	VBG
60025	5380	40	them	-PRON-	PRP
60025	5380	41	all	all	PDT
60025	5380	42	the	the	DT
60025	5380	43	while	while	NN
60025	5380	44	with	with	IN
60025	5380	45	a	a	DT
60025	5380	46	little	little	JJ
60025	5380	47	rose	rose	NN
60025	5380	48	water	water	NN
60025	5380	49	.	.	.
60025	5381	1	Stir	stir	VB
60025	5381	2	the	the	DT
60025	5381	3	almonds	almond	NNS
60025	5381	4	by	by	IN
60025	5381	5	degrees	degree	NNS
60025	5381	6	into	into	IN
60025	5381	7	a	a	DT
60025	5381	8	quart	quart	NN
60025	5381	9	of	of	IN
60025	5381	10	cream	cream	NN
60025	5381	11	,	,	,
60025	5381	12	alternately	alternately	RB
60025	5381	13	with	with	IN
60025	5381	14	half	half	PDT
60025	5381	15	a	a	DT
60025	5381	16	pound	pound	NN
60025	5381	17	of	of	IN
60025	5381	18	powdered	powder	VBN
60025	5381	19	white	white	JJ
60025	5381	20	sugar	sugar	NN
60025	5381	21	;	;	:
60025	5381	22	add	add	VB
60025	5381	23	a	a	DT
60025	5381	24	large	large	JJ
60025	5381	25	tea	tea	NN
60025	5381	26	-	-	HYPH
60025	5381	27	spoonful	spoonful	JJ
60025	5381	28	of	of	IN
60025	5381	29	beaten	beat	VBN
60025	5381	30	mace	mace	NN
60025	5381	31	.	.	.
60025	5382	1	Put	put	VB
60025	5382	2	in	in	IN
60025	5382	3	the	the	DT
60025	5382	4	melted	melted	JJ
60025	5382	5	isinglass	isinglass	NN
60025	5382	6	,	,	,
60025	5382	7	and	and	CC
60025	5382	8	stir	stir	VB
60025	5382	9	the	the	DT
60025	5382	10	whole	whole	JJ
60025	5382	11	very	very	RB
60025	5382	12	hard	hard	RB
60025	5382	13	.	.	.
60025	5383	1	Then	then	RB
60025	5383	2	put	put	VB
60025	5383	3	it	-PRON-	PRP
60025	5383	4	into	into	IN
60025	5383	5	a	a	DT
60025	5383	6	porcelain	porcelain	NN
60025	5383	7	skillet	skillet	NN
60025	5383	8	,	,	,
60025	5383	9	and	and	CC
60025	5383	10	let	let	VB
60025	5383	11	it	-PRON-	PRP
60025	5383	12	boil	boil	VB
60025	5383	13	fast	fast	RB
60025	5383	14	for	for	IN
60025	5383	15	a	a	DT
60025	5383	16	quarter	quarter	NN
60025	5383	17	of	of	IN
60025	5383	18	an	an	DT
60025	5383	19	hour	hour	NN
60025	5383	20	.	.	.
60025	5384	1	Then	then	RB
60025	5384	2	strain	strain	VB
60025	5384	3	it	-PRON-	PRP
60025	5384	4	into	into	IN
60025	5384	5	a	a	DT
60025	5384	6	pitcher	pitcher	NN
60025	5384	7	,	,	,
60025	5384	8	and	and	CC
60025	5384	9	pour	pour	VB
60025	5384	10	it	-PRON-	PRP
60025	5384	11	into	into	IN
60025	5384	12	your	-PRON-	PRP$
60025	5384	13	moulds	mould	NNS
60025	5384	14	,	,	,
60025	5384	15	which	which	WDT
60025	5384	16	must	must	MD
60025	5384	17	first	first	RB
60025	5384	18	be	be	VB
60025	5384	19	wetted	wet	VBN
60025	5384	20	with	with	IN
60025	5384	21	cold	cold	JJ
60025	5384	22	water	water	NN
60025	5384	23	.	.	.
60025	5385	1	Let	let	VB
60025	5385	2	it	-PRON-	PRP
60025	5385	3	stand	stand	VB
60025	5385	4	in	in	IN
60025	5385	5	a	a	DT
60025	5385	6	cool	cool	JJ
60025	5385	7	place	place	NN
60025	5385	8	undisturbed	undisturbed	JJ
60025	5385	9	,	,	,
60025	5385	10	till	till	IN
60025	5385	11	it	-PRON-	PRP
60025	5385	12	has	have	VBZ
60025	5385	13	entirely	entirely	RB
60025	5385	14	congealed	congeal	VBN
60025	5385	15	,	,	,
60025	5385	16	which	which	WDT
60025	5385	17	will	will	MD
60025	5385	18	be	be	VB
60025	5385	19	in	in	IN
60025	5385	20	about	about	RB
60025	5385	21	five	five	CD
60025	5385	22	hours	hour	NNS
60025	5385	23	.	.	.
60025	5386	1	Then	then	RB
60025	5386	2	wrap	wrap	VB
60025	5386	3	a	a	DT
60025	5386	4	cloth	cloth	NN
60025	5386	5	dipped	dip	VBN
60025	5386	6	in	in	IN
60025	5386	7	hot	hot	JJ
60025	5386	8	water	water	NN
60025	5386	9	round	round	IN
60025	5386	10	the	the	DT
60025	5386	11	moulds	mould	NNS
60025	5386	12	,	,	,
60025	5386	13	loosen	loosen	VB
60025	5386	14	the	the	DT
60025	5386	15	blanc	blanc	NN
60025	5386	16	-	-	HYPH
60025	5386	17	mange	mange	NN
60025	5386	18	round	round	VBP
60025	5386	19	the	the	DT
60025	5386	20	edges	edge	NNS
60025	5386	21	with	with	IN
60025	5386	22	a	a	DT
60025	5386	23	knife	knife	NN
60025	5386	24	,	,	,
60025	5386	25	and	and	CC
60025	5386	26	turn	turn	VB
60025	5386	27	it	-PRON-	PRP
60025	5386	28	out	out	RP
60025	5386	29	into	into	IN
60025	5386	30	glass	glass	NN
60025	5386	31	dishes	dish	NNS
60025	5386	32	.	.	.
60025	5387	1	It	-PRON-	PRP
60025	5387	2	is	be	VBZ
60025	5387	3	best	good	JJS
60025	5387	4	to	to	TO
60025	5387	5	make	make	VB
60025	5387	6	it	-PRON-	PRP
60025	5387	7	the	the	DT
60025	5387	8	day	day	NN
60025	5387	9	before	before	IN
60025	5387	10	it	-PRON-	PRP
60025	5387	11	is	be	VBZ
60025	5387	12	wanted	want	VBN
60025	5387	13	.	.	.
60025	5388	1	Instead	instead	RB
60025	5388	2	of	of	IN
60025	5388	3	using	use	VBG
60025	5388	4	a	a	DT
60025	5388	5	figure	figure	NN
60025	5388	6	-	-	HYPH
60025	5388	7	mould	mould	NN
60025	5388	8	,	,	,
60025	5388	9	you	-PRON-	PRP
60025	5388	10	may	may	MD
60025	5388	11	set	set	VB
60025	5388	12	it	-PRON-	PRP
60025	5388	13	to	to	TO
60025	5388	14	congeal	congeal	VB
60025	5388	15	in	in	IN
60025	5388	16	tea	tea	NN
60025	5388	17	-	-	HYPH
60025	5388	18	cups	cup	NNS
60025	5388	19	or	or	CC
60025	5388	20	wine	wine	NN
60025	5388	21	glasses	glass	NNS
60025	5388	22	.	.	.
60025	5389	1	Blanc	Blanc	NNP
60025	5389	2	-	-	HYPH
60025	5389	3	mange	mange	NN
60025	5389	4	may	may	MD
60025	5389	5	be	be	VB
60025	5389	6	coloured	colour	VBN
60025	5389	7	green	green	JJ
60025	5389	8	by	by	IN
60025	5389	9	mixing	mix	VBG
60025	5389	10	with	with	IN
60025	5389	11	the	the	DT
60025	5389	12	cream	cream	NN
60025	5389	13	a	a	DT
60025	5389	14	little	little	JJ
60025	5389	15	juice	juice	NN
60025	5389	16	of	of	IN
60025	5389	17	spinage	spinage	NN
60025	5389	18	;	;	:
60025	5389	19	cochineal	cochineal	NNP
60025	5389	20	which	which	WDT
60025	5389	21	has	have	VBZ
60025	5389	22	been	be	VBN
60025	5389	23	infused	infuse	VBN
60025	5389	24	in	in	IN
60025	5389	25	a	a	DT
60025	5389	26	little	little	JJ
60025	5389	27	brandy	brandy	NN
60025	5389	28	for	for	IN
60025	5389	29	half	half	PDT
60025	5389	30	an	an	DT
60025	5389	31	hour	hour	NN
60025	5389	32	,	,	,
60025	5389	33	will	will	MD
60025	5389	34	colour	colour	VB
60025	5389	35	it	-PRON-	PRP
60025	5389	36	red	red	JJ
60025	5389	37	;	;	:
60025	5389	38	and	and	CC
60025	5389	39	saffron	saffron	NNP
60025	5389	40	will	will	MD
60025	5389	41	give	give	VB
60025	5389	42	it	-PRON-	PRP
60025	5389	43	a	a	DT
60025	5389	44	bright	bright	JJ
60025	5389	45	yellow	yellow	JJ
60025	5389	46	tinge	tinge	NN
60025	5389	47	.	.	.
60025	5390	1	FOOTNOTES	footnote	NNS
60025	5390	2	:	:	:
60025	5390	3	[	[	-LRB-
60025	5390	4	G	g	NN
60025	5390	5	]	]	-RRB-
60025	5390	6	You	-PRON-	PRP
60025	5390	7	may	may	MD
60025	5390	8	make	make	VB
60025	5390	9	the	the	DT
60025	5390	10	stock	stock	NN
60025	5390	11	for	for	IN
60025	5390	12	blanc	blanc	NN
60025	5390	13	-	-	HYPH
60025	5390	14	mange	mange	NN
60025	5390	15	without	without	IN
60025	5390	16	isinglass	isinglass	NN
60025	5390	17	,	,	,
60025	5390	18	by	by	IN
60025	5390	19	boiling	boil	VBG
60025	5390	20	four	four	CD
60025	5390	21	calves	calf	NNS
60025	5390	22	'	'	POS
60025	5390	23	feet	foot	NNS
60025	5390	24	in	in	IN
60025	5390	25	two	two	CD
60025	5390	26	quarts	quart	NNS
60025	5390	27	of	of	IN
60025	5390	28	water	water	NN
60025	5390	29	till	till	IN
60025	5390	30	reduced	reduce	VBN
60025	5390	31	one	one	CD
60025	5390	32	half	half	NN
60025	5390	33	,	,	,
60025	5390	34	and	and	CC
60025	5390	35	till	till	IN
60025	5390	36	the	the	DT
60025	5390	37	meat	meat	NN
60025	5390	38	is	be	VBZ
60025	5390	39	entirely	entirely	RB
60025	5390	40	to	to	IN
60025	5390	41	rags	rag	NNS
60025	5390	42	.	.	.
60025	5391	1	Strain	strain	VB
60025	5391	2	it	-PRON-	PRP
60025	5391	3	,	,	,
60025	5391	4	and	and	CC
60025	5391	5	set	set	VBD
60025	5391	6	it	-PRON-	PRP
60025	5391	7	away	away	RB
60025	5391	8	till	till	IN
60025	5391	9	next	next	JJ
60025	5391	10	day	day	NN
60025	5391	11	.	.	.
60025	5392	1	Then	then	RB
60025	5392	2	clear	clear	VB
60025	5392	3	it	-PRON-	PRP
60025	5392	4	from	from	IN
60025	5392	5	the	the	DT
60025	5392	6	fat	fat	NN
60025	5392	7	and	and	CC
60025	5392	8	sediment	sediment	NN
60025	5392	9	;	;	:
60025	5392	10	cut	cut	VB
60025	5392	11	it	-PRON-	PRP
60025	5392	12	into	into	IN
60025	5392	13	pieces	piece	NNS
60025	5392	14	,	,	,
60025	5392	15	and	and	CC
60025	5392	16	boil	boil	VB
60025	5392	17	it	-PRON-	PRP
60025	5392	18	with	with	IN
60025	5392	19	the	the	DT
60025	5392	20	cream	cream	NN
60025	5392	21	and	and	CC
60025	5392	22	the	the	DT
60025	5392	23	other	other	JJ
60025	5392	24	ingredients	ingredient	NNS
60025	5392	25	.	.	.
60025	5393	1	When	when	WRB
60025	5393	2	you	-PRON-	PRP
60025	5393	3	take	take	VBP
60025	5393	4	it	-PRON-	PRP
60025	5393	5	from	from	IN
60025	5393	6	the	the	DT
60025	5393	7	fire	fire	NN
60025	5393	8	,	,	,
60025	5393	9	and	and	CC
60025	5393	10	strain	strain	VB
60025	5393	11	it	-PRON-	PRP
60025	5393	12	into	into	IN
60025	5393	13	the	the	DT
60025	5393	14	pitcher	pitcher	NN
60025	5393	15	,	,	,
60025	5393	16	keep	keep	VB
60025	5393	17	stirring	stir	VBG
60025	5393	18	it	-PRON-	PRP
60025	5393	19	till	till	IN
60025	5393	20	it	-PRON-	PRP
60025	5393	21	gets	get	VBZ
60025	5393	22	cold	cold	JJ
60025	5393	23	.	.	.
60025	5394	1	CARRAGEEN	CARRAGEEN	NNP
60025	5394	2	BLANC	BLANC	NNP
60025	5394	3	-	-	HYPH
60025	5394	4	MANGE.--This	MANGE.--This	NNP
60025	5394	5	is	be	VBZ
60025	5394	6	made	make	VBN
60025	5394	7	of	of	IN
60025	5394	8	a	a	DT
60025	5394	9	sea	sea	NN
60025	5394	10	-	-	HYPH
60025	5394	11	weed	weed	NN
60025	5394	12	resembling	resemble	VBG
60025	5394	13	moss	moss	NNP
60025	5394	14	,	,	,
60025	5394	15	that	that	WDT
60025	5394	16	is	be	VBZ
60025	5394	17	found	find	VBN
60025	5394	18	in	in	IN
60025	5394	19	large	large	JJ
60025	5394	20	quantities	quantity	NNS
60025	5394	21	on	on	IN
60025	5394	22	some	some	DT
60025	5394	23	parts	part	NNS
60025	5394	24	of	of	IN
60025	5394	25	our	-PRON-	PRP$
60025	5394	26	coast	coast	NN
60025	5394	27	,	,	,
60025	5394	28	and	and	CC
60025	5394	29	is	be	VBZ
60025	5394	30	to	to	TO
60025	5394	31	be	be	VB
60025	5394	32	purchased	purchase	VBN
60025	5394	33	in	in	IN
60025	5394	34	the	the	DT
60025	5394	35	cities	city	NNS
60025	5394	36	at	at	IN
60025	5394	37	most	most	JJS
60025	5394	38	of	of	IN
60025	5394	39	the	the	DT
60025	5394	40	druggists	druggist	NNS
60025	5394	41	.	.	.
60025	5395	1	Carrageen	carrageen	JJ
60025	5395	2	costs	cost	NNS
60025	5395	3	but	but	CC
60025	5395	4	little	little	JJ
60025	5395	5	,	,	,
60025	5395	6	and	and	CC
60025	5395	7	is	be	VBZ
60025	5395	8	considered	consider	VBN
60025	5395	9	extremely	extremely	RB
60025	5395	10	salutary	salutary	JJ
60025	5395	11	for	for	IN
60025	5395	12	persons	person	NNS
60025	5395	13	of	of	IN
60025	5395	14	delicate	delicate	JJ
60025	5395	15	constitutions	constitution	NNS
60025	5395	16	.	.	.
60025	5396	1	Its	-PRON-	PRP$
60025	5396	2	glutinous	glutinous	JJ
60025	5396	3	nature	nature	NN
60025	5396	4	when	when	WRB
60025	5396	5	boiled	boil	VBN
60025	5396	6	,	,	,
60025	5396	7	renders	render	VBZ
60025	5396	8	it	-PRON-	PRP
60025	5396	9	very	very	RB
60025	5396	10	suitable	suitable	JJ
60025	5396	11	for	for	IN
60025	5396	12	blanc	blanc	NN
60025	5396	13	-	-	HYPH
60025	5396	14	mange	mange	NN
60025	5396	15	.	.	.
60025	5397	1	From	from	IN
60025	5397	2	a	a	DT
60025	5397	3	quart	quart	NN
60025	5397	4	of	of	IN
60025	5397	5	rich	rich	JJ
60025	5397	6	unskimmed	unskimmed	JJ
60025	5397	7	milk	milk	NN
60025	5397	8	take	take	VBP
60025	5397	9	half	half	PDT
60025	5397	10	a	a	DT
60025	5397	11	pint	pint	NN
60025	5397	12	.	.	.
60025	5398	1	Add	add	VB
60025	5398	2	to	to	IN
60025	5398	3	the	the	DT
60025	5398	4	half	half	NN
60025	5398	5	pint	pint	NN
60025	5398	6	two	two	CD
60025	5398	7	ounces	ounce	NNS
60025	5398	8	of	of	IN
60025	5398	9	bitter	bitter	JJ
60025	5398	10	almonds	almond	NNS
60025	5398	11	,	,	,
60025	5398	12	blanched	blanch	VBD
60025	5398	13	and	and	CC
60025	5398	14	pounded	pound	VBD
60025	5398	15	;	;	:
60025	5398	16	half	half	PDT
60025	5398	17	a	a	DT
60025	5398	18	nutmeg	nutmeg	NN
60025	5398	19	;	;	:
60025	5398	20	and	and	CC
60025	5398	21	a	a	DT
60025	5398	22	large	large	JJ
60025	5398	23	stick	stick	NN
60025	5398	24	of	of	IN
60025	5398	25	cinnamon	cinnamon	NN
60025	5398	26	,	,	,
60025	5398	27	broken	break	VBN
60025	5398	28	up	up	RP
60025	5398	29	;	;	:
60025	5398	30	also	also	RB
60025	5398	31	eight	eight	CD
60025	5398	32	or	or	CC
60025	5398	33	nine	nine	CD
60025	5398	34	blades	blade	NNS
60025	5398	35	of	of	IN
60025	5398	36	mace	mace	NN
60025	5398	37	.	.	.
60025	5399	1	Set	Set	VBD
60025	5399	2	it	-PRON-	PRP
60025	5399	3	in	in	IN
60025	5399	4	a	a	DT
60025	5399	5	closed	closed	JJ
60025	5399	6	pan	pan	NN
60025	5399	7	over	over	IN
60025	5399	8	hot	hot	JJ
60025	5399	9	coals	coal	NNS
60025	5399	10	,	,	,
60025	5399	11	and	and	CC
60025	5399	12	boil	boil	VB
60025	5399	13	it	-PRON-	PRP
60025	5399	14	half	half	PDT
60025	5399	15	an	an	DT
60025	5399	16	hour	hour	NN
60025	5399	17	.	.	.
60025	5400	1	In	in	IN
60025	5400	2	the	the	DT
60025	5400	3	mean	mean	JJ
60025	5400	4	time	time	NN
60025	5400	5	,	,	,
60025	5400	6	wash	wash	VB
60025	5400	7	through	through	IN
60025	5400	8	two	two	CD
60025	5400	9	or	or	CC
60025	5400	10	three	three	CD
60025	5400	11	_	_	NNP
60025	5400	12	cold	cold	JJ
60025	5400	13	_	_	NNP
60025	5400	14	waters	water	VBZ
60025	5400	15	half	half	PDT
60025	5400	16	a	a	DT
60025	5400	17	handful	handful	NN
60025	5400	18	of	of	IN
60025	5400	19	carrageen	carrageen	NN
60025	5400	20	,	,	,
60025	5400	21	(	(	-LRB-
60025	5400	22	if	if	IN
60025	5400	23	you	-PRON-	PRP
60025	5400	24	put	put	VBP
60025	5400	25	in	in	RB
60025	5400	26	too	too	RB
60025	5400	27	much	much	JJ
60025	5400	28	it	-PRON-	PRP
60025	5400	29	will	will	MD
60025	5400	30	communicate	communicate	VB
60025	5400	31	an	an	DT
60025	5400	32	unpleasant	unpleasant	JJ
60025	5400	33	taste	taste	NN
60025	5400	34	to	to	IN
60025	5400	35	the	the	DT
60025	5400	36	blanc	blanc	NN
60025	5400	37	-	-	HYPH
60025	5400	38	mange	mange	NN
60025	5400	39	,	,	,
60025	5400	40	)	)	-RRB-
60025	5400	41	and	and	CC
60025	5400	42	add	add	VB
60025	5400	43	it	-PRON-	PRP
60025	5400	44	to	to	IN
60025	5400	45	the	the	DT
60025	5400	46	pint	pint	NN
60025	5400	47	and	and	CC
60025	5400	48	a	a	DT
60025	5400	49	half	half	NN
60025	5400	50	of	of	IN
60025	5400	51	cold	cold	JJ
60025	5400	52	milk	milk	NN
60025	5400	53	.	.	.
60025	5401	1	Then	then	RB
60025	5401	2	when	when	WRB
60025	5401	3	it	-PRON-	PRP
60025	5401	4	is	be	VBZ
60025	5401	5	sufficiently	sufficiently	RB
60025	5401	6	flavoured	flavour	VBN
60025	5401	7	,	,	,
60025	5401	8	stir	stir	VB
60025	5401	9	in	in	IN
60025	5401	10	the	the	DT
60025	5401	11	boiled	boil	VBN
60025	5401	12	milk	milk	NN
60025	5401	13	,	,	,
60025	5401	14	adding	add	VBG
60025	5401	15	gradually	gradually	RB
60025	5401	16	half	half	PDT
60025	5401	17	a	a	DT
60025	5401	18	pound	pound	NN
60025	5401	19	of	of	IN
60025	5401	20	powdered	powdered	JJ
60025	5401	21	sugar	sugar	NN
60025	5401	22	,	,	,
60025	5401	23	and	and	CC
60025	5401	24	mix	mix	VB
60025	5401	25	the	the	DT
60025	5401	26	whole	whole	JJ
60025	5401	27	very	very	RB
60025	5401	28	well	well	RB
60025	5401	29	.	.	.
60025	5402	1	Set	set	VB
60025	5402	2	it	-PRON-	PRP
60025	5402	3	over	over	IN
60025	5402	4	the	the	DT
60025	5402	5	fire	fire	NN
60025	5402	6	,	,	,
60025	5402	7	and	and	CC
60025	5402	8	keep	keep	VB
60025	5402	9	it	-PRON-	PRP
60025	5402	10	boiling	boil	VBG
60025	5402	11	hard	hard	JJ
60025	5402	12	five	five	CD
60025	5402	13	minutes	minute	NNS
60025	5402	14	from	from	IN
60025	5402	15	the	the	DT
60025	5402	16	time	time	NN
60025	5402	17	it	-PRON-	PRP
60025	5402	18	has	have	VBZ
60025	5402	19	come	come	VBN
60025	5402	20	to	to	IN
60025	5402	21	a	a	DT
60025	5402	22	boil	boil	NN
60025	5402	23	.	.	.
60025	5403	1	Then	then	RB
60025	5403	2	strain	strain	VB
60025	5403	3	it	-PRON-	PRP
60025	5403	4	into	into	IN
60025	5403	5	a	a	DT
60025	5403	6	pitcher	pitcher	NN
60025	5403	7	;	;	:
60025	5403	8	wet	wet	VB
60025	5403	9	your	-PRON-	PRP$
60025	5403	10	moulds	mould	NNS
60025	5403	11	or	or	CC
60025	5403	12	cups	cup	NNS
60025	5403	13	with	with	IN
60025	5403	14	cold	cold	JJ
60025	5403	15	water	water	NN
60025	5403	16	,	,	,
60025	5403	17	put	put	VBD
60025	5403	18	the	the	DT
60025	5403	19	blanc	blanc	NN
60025	5403	20	-	-	HYPH
60025	5403	21	mange	mange	NN
60025	5403	22	into	into	IN
60025	5403	23	them	-PRON-	PRP
60025	5403	24	,	,	,
60025	5403	25	and	and	CC
60025	5403	26	leave	leave	VB
60025	5403	27	it	-PRON-	PRP
60025	5403	28	undisturbed	undisturbed	JJ
60025	5403	29	till	till	IN
60025	5403	30	it	-PRON-	PRP
60025	5403	31	congeals	congeal	VBZ
60025	5403	32	.	.	.
60025	5404	1	After	after	IN
60025	5404	2	washing	wash	VBG
60025	5404	3	the	the	DT
60025	5404	4	sea	sea	NN
60025	5404	5	-	-	HYPH
60025	5404	6	weed	weed	NN
60025	5404	7	,	,	,
60025	5404	8	you	-PRON-	PRP
60025	5404	9	must	must	MD
60025	5404	10	drain	drain	VB
60025	5404	11	it	-PRON-	PRP
60025	5404	12	well	well	RB
60025	5404	13	,	,	,
60025	5404	14	and	and	CC
60025	5404	15	shake	shake	VB
60025	5404	16	the	the	DT
60025	5404	17	water	water	NN
60025	5404	18	from	from	IN
60025	5404	19	the	the	DT
60025	5404	20	sprigs	sprig	NNS
60025	5404	21	.	.	.
60025	5405	1	You	-PRON-	PRP
60025	5405	2	may	may	MD
60025	5405	3	flavour	flavour	VB
60025	5405	4	the	the	DT
60025	5405	5	mixture	mixture	NN
60025	5405	6	(	(	-LRB-
60025	5405	7	_	_	NNP
60025	5405	8	after	after	IN
60025	5405	9	_	_	NNP
60025	5405	10	it	-PRON-	PRP
60025	5405	11	is	be	VBZ
60025	5405	12	boiled	boil	VBN
60025	5405	13	and	and	CC
60025	5405	14	strained	strain	VBN
60025	5405	15	)	)	-RRB-
60025	5405	16	with	with	IN
60025	5405	17	rose	rose	NN
60025	5405	18	-	-	HYPH
60025	5405	19	water	water	NN
60025	5405	20	or	or	CC
60025	5405	21	peach	peach	NN
60025	5405	22	-	-	HYPH
60025	5405	23	water	water	NN
60025	5405	24	,	,	,
60025	5405	25	stirred	stir	VBN
60025	5405	26	in	in	IN
60025	5405	27	at	at	IN
60025	5405	28	the	the	DT
60025	5405	29	last	last	JJ
60025	5405	30	.	.	.
60025	5406	1	ARROW	ARROW	NNP
60025	5406	2	ROOT	ROOT	NNP
60025	5406	3	BLANC	BLANC	NNP
60025	5406	4	-	-	HYPH
60025	5406	5	MANGE.--Take	mange.--take	NN
60025	5406	6	a	a	DT
60025	5406	7	tea	tea	NN
60025	5406	8	-	-	HYPH
60025	5406	9	cup	cup	NN
60025	5406	10	full	full	JJ
60025	5406	11	of	of	IN
60025	5406	12	arrow	arrow	NN
60025	5406	13	root	root	NN
60025	5406	14	,	,	,
60025	5406	15	put	put	VBD
60025	5406	16	it	-PRON-	PRP
60025	5406	17	into	into	IN
60025	5406	18	a	a	DT
60025	5406	19	large	large	JJ
60025	5406	20	bowl	bowl	NN
60025	5406	21	,	,	,
60025	5406	22	and	and	CC
60025	5406	23	dissolve	dissolve	VB
60025	5406	24	it	-PRON-	PRP
60025	5406	25	in	in	IN
60025	5406	26	a	a	DT
60025	5406	27	little	little	JJ
60025	5406	28	cold	cold	JJ
60025	5406	29	water	water	NN
60025	5406	30	.	.	.
60025	5407	1	When	when	WRB
60025	5407	2	it	-PRON-	PRP
60025	5407	3	is	be	VBZ
60025	5407	4	melted	melt	VBN
60025	5407	5	,	,	,
60025	5407	6	pour	pour	VB
60025	5407	7	off	off	RP
60025	5407	8	the	the	DT
60025	5407	9	water	water	NN
60025	5407	10	,	,	,
60025	5407	11	and	and	CC
60025	5407	12	let	let	VB
60025	5407	13	the	the	DT
60025	5407	14	arrow	arrow	NN
60025	5407	15	root	root	NN
60025	5407	16	remain	remain	VBP
60025	5407	17	undisturbed	undisturbed	JJ
60025	5407	18	.	.	.
60025	5408	1	Boil	boil	VB
60025	5408	2	in	in	IN
60025	5408	3	half	half	PDT
60025	5408	4	a	a	DT
60025	5408	5	pint	pint	NN
60025	5408	6	of	of	IN
60025	5408	7	unskimmed	unskimmed	JJ
60025	5408	8	milk	milk	NN
60025	5408	9	,	,	,
60025	5408	10	(	(	-LRB-
60025	5408	11	made	make	VBN
60025	5408	12	very	very	RB
60025	5408	13	sweet	sweet	JJ
60025	5408	14	with	with	IN
60025	5408	15	white	white	JJ
60025	5408	16	sugar	sugar	NN
60025	5408	17	,	,	,
60025	5408	18	)	)	-RRB-
60025	5408	19	a	a	DT
60025	5408	20	beaten	beat	VBN
60025	5408	21	nutmeg	nutmeg	NN
60025	5408	22	,	,	,
60025	5408	23	and	and	CC
60025	5408	24	eight	eight	CD
60025	5408	25	or	or	CC
60025	5408	26	nine	nine	CD
60025	5408	27	blades	blade	NNS
60025	5408	28	of	of	IN
60025	5408	29	mace	mace	NN
60025	5408	30	,	,	,
60025	5408	31	mixed	mix	VBN
60025	5408	32	with	with	IN
60025	5408	33	the	the	DT
60025	5408	34	juice	juice	NN
60025	5408	35	and	and	CC
60025	5408	36	grated	grate	VBD
60025	5408	37	peel	peel	NN
60025	5408	38	of	of	IN
60025	5408	39	a	a	DT
60025	5408	40	lemon	lemon	NN
60025	5408	41	.	.	.
60025	5409	1	When	when	WRB
60025	5409	2	it	-PRON-	PRP
60025	5409	3	has	have	VBZ
60025	5409	4	boiled	boil	VBN
60025	5409	5	long	long	RB
60025	5409	6	enough	enough	RB
60025	5409	7	to	to	TO
60025	5409	8	be	be	VB
60025	5409	9	highly	highly	RB
60025	5409	10	flavoured	flavour	VBN
60025	5409	11	,	,	,
60025	5409	12	strain	strain	VB
60025	5409	13	it	-PRON-	PRP
60025	5409	14	into	into	IN
60025	5409	15	a	a	DT
60025	5409	16	pint	pint	NN
60025	5409	17	and	and	CC
60025	5409	18	a	a	DT
60025	5409	19	half	half	NN
60025	5409	20	of	of	IN
60025	5409	21	very	very	RB
60025	5409	22	rich	rich	JJ
60025	5409	23	milk	milk	NN
60025	5409	24	or	or	CC
60025	5409	25	cream	cream	NN
60025	5409	26	,	,	,
60025	5409	27	and	and	CC
60025	5409	28	add	add	VB
60025	5409	29	a	a	DT
60025	5409	30	quarter	quarter	NN
60025	5409	31	of	of	IN
60025	5409	32	a	a	DT
60025	5409	33	pound	pound	NN
60025	5409	34	of	of	IN
60025	5409	35	sugar	sugar	NN
60025	5409	36	.	.	.
60025	5410	1	Boil	Boil	NNP
60025	5410	2	the	the	DT
60025	5410	3	whole	whole	NN
60025	5410	4	for	for	IN
60025	5410	5	ten	ten	CD
60025	5410	6	minutes	minute	NNS
60025	5410	7	;	;	:
60025	5410	8	then	then	RB
60025	5410	9	strain	strain	VB
60025	5410	10	it	-PRON-	PRP
60025	5410	11	,	,	,
60025	5410	12	boiling	boil	VBG
60025	5410	13	hot	hot	JJ
60025	5410	14	,	,	,
60025	5410	15	over	over	IN
60025	5410	16	the	the	DT
60025	5410	17	arrow	arrow	NN
60025	5410	18	root	root	NN
60025	5410	19	.	.	.
60025	5411	1	Stir	stir	VB
60025	5411	2	it	-PRON-	PRP
60025	5411	3	well	well	RB
60025	5411	4	and	and	CC
60025	5411	5	frequently	frequently	RB
60025	5411	6	till	till	IN
60025	5411	7	cold	cold	JJ
60025	5411	8	;	;	:
60025	5411	9	then	then	RB
60025	5411	10	put	put	VB
60025	5411	11	it	-PRON-	PRP
60025	5411	12	into	into	IN
60025	5411	13	moulds	mould	NNS
60025	5411	14	and	and	CC
60025	5411	15	let	let	VB
60025	5411	16	it	-PRON-	PRP
60025	5411	17	set	set	VB
60025	5411	18	to	to	TO
60025	5411	19	congeal	congeal	VB
60025	5411	20	.	.	.
60025	5412	1	JAUNE	JAUNE	NNP
60025	5412	2	-	-	HYPH
60025	5412	3	MANGE.--Put	MANGE.--Put	NNP
60025	5412	4	two	two	CD
60025	5412	5	ounces	ounce	NNS
60025	5412	6	of	of	IN
60025	5412	7	isinglass	isinglass	NN
60025	5412	8	into	into	IN
60025	5412	9	a	a	DT
60025	5412	10	pint	pint	NN
60025	5412	11	of	of	IN
60025	5412	12	water	water	NN
60025	5412	13	,	,	,
60025	5412	14	and	and	CC
60025	5412	15	boil	boil	VB
60025	5412	16	it	-PRON-	PRP
60025	5412	17	till	till	IN
60025	5412	18	it	-PRON-	PRP
60025	5412	19	has	have	VBZ
60025	5412	20	dissolved	dissolve	VBN
60025	5412	21	.	.	.
60025	5413	1	Then	then	RB
60025	5413	2	strain	strain	VB
60025	5413	3	it	-PRON-	PRP
60025	5413	4	into	into	IN
60025	5413	5	a	a	DT
60025	5413	6	porcelain	porcelain	NN
60025	5413	7	skillet	skillet	NN
60025	5413	8	,	,	,
60025	5413	9	and	and	CC
60025	5413	10	add	add	VB
60025	5413	11	to	to	IN
60025	5413	12	it	-PRON-	PRP
60025	5413	13	half	half	PDT
60025	5413	14	a	a	DT
60025	5413	15	pint	pint	NN
60025	5413	16	of	of	IN
60025	5413	17	white	white	JJ
60025	5413	18	wine	wine	NN
60025	5413	19	;	;	:
60025	5413	20	the	the	DT
60025	5413	21	grated	grate	VBN
60025	5413	22	peel	peel	NN
60025	5413	23	and	and	CC
60025	5413	24	juice	juice	NN
60025	5413	25	of	of	IN
60025	5413	26	two	two	CD
60025	5413	27	large	large	JJ
60025	5413	28	deep	deep	JJ
60025	5413	29	-	-	HYPH
60025	5413	30	coloured	coloured	JJ
60025	5413	31	oranges	orange	NNS
60025	5413	32	;	;	:
60025	5413	33	half	half	PDT
60025	5413	34	a	a	DT
60025	5413	35	pound	pound	NN
60025	5413	36	of	of	IN
60025	5413	37	loaf	loaf	NN
60025	5413	38	-	-	HYPH
60025	5413	39	sugar	sugar	NN
60025	5413	40	;	;	:
60025	5413	41	and	and	CC
60025	5413	42	the	the	DT
60025	5413	43	yolks	yolk	NNS
60025	5413	44	only	only	RB
60025	5413	45	of	of	IN
60025	5413	46	eight	eight	CD
60025	5413	47	eggs	egg	NNS
60025	5413	48	that	that	WDT
60025	5413	49	have	have	VBP
60025	5413	50	been	be	VBN
60025	5413	51	well	well	RB
60025	5413	52	beaten	beat	VBN
60025	5413	53	.	.	.
60025	5414	1	Mix	mix	VB
60025	5414	2	the	the	DT
60025	5414	3	whole	whole	NN
60025	5414	4	thoroughly	thoroughly	RB
60025	5414	5	;	;	:
60025	5414	6	place	place	VB
60025	5414	7	it	-PRON-	PRP
60025	5414	8	on	on	IN
60025	5414	9	hot	hot	JJ
60025	5414	10	coals	coal	NNS
60025	5414	11	and	and	CC
60025	5414	12	simmer	simmer	VB
60025	5414	13	it	-PRON-	PRP
60025	5414	14	,	,	,
60025	5414	15	stirring	stir	VBG
60025	5414	16	it	-PRON-	PRP
60025	5414	17	all	all	PDT
60025	5414	18	the	the	DT
60025	5414	19	time	time	NN
60025	5414	20	till	till	IN
60025	5414	21	it	-PRON-	PRP
60025	5414	22	boils	boil	VBZ
60025	5414	23	hard	hard	RB
60025	5414	24	.	.	.
60025	5415	1	Then	then	RB
60025	5415	2	take	take	VB
60025	5415	3	it	-PRON-	PRP
60025	5415	4	off	off	RP
60025	5415	5	directly	directly	RB
60025	5415	6	,	,	,
60025	5415	7	strain	strain	VB
60025	5415	8	it	-PRON-	PRP
60025	5415	9	,	,	,
60025	5415	10	and	and	CC
60025	5415	11	put	put	VBD
60025	5415	12	it	-PRON-	PRP
60025	5415	13	into	into	IN
60025	5415	14	moulds	mould	NNS
60025	5415	15	to	to	TO
60025	5415	16	congeal	congeal	VB
60025	5415	17	.	.	.
60025	5416	1	CALVES	CALVES	NNP
60025	5416	2	'	'	POS
60025	5416	3	FOOT	FOOT	NNP
60025	5416	4	JELLY	JELLY	NNP
60025	5416	5	.	.	.
60025	5417	1	The	the	DT
60025	5417	2	best	good	JJS
60025	5417	3	calves	calf	NNS
60025	5417	4	'	'	POS
60025	5417	5	feet	foot	NNS
60025	5417	6	for	for	IN
60025	5417	7	jelly	jelly	NNP
60025	5417	8	are	be	VBP
60025	5417	9	those	those	DT
60025	5417	10	that	that	WDT
60025	5417	11	have	have	VBP
60025	5417	12	had	have	VBN
60025	5417	13	the	the	DT
60025	5417	14	hair	hair	NN
60025	5417	15	removed	remove	VBN
60025	5417	16	by	by	IN
60025	5417	17	scalding	scalding	NN
60025	5417	18	,	,	,
60025	5417	19	but	but	CC
60025	5417	20	are	be	VBP
60025	5417	21	not	not	RB
60025	5417	22	skinned	skin	VBN
60025	5417	23	;	;	:
60025	5417	24	the	the	DT
60025	5417	25	skin	skin	NN
60025	5417	26	containing	contain	VBG
60025	5417	27	a	a	DT
60025	5417	28	great	great	JJ
60025	5417	29	deal	deal	NN
60025	5417	30	of	of	IN
60025	5417	31	glutinous	glutinous	JJ
60025	5417	32	matter	matter	NN
60025	5417	33	.	.	.
60025	5418	1	In	in	IN
60025	5418	2	Philadelphia	Philadelphia	NNP
60025	5418	3	,	,	,
60025	5418	4	unskinned	unskinned	JJ
60025	5418	5	calves	calf	NNS
60025	5418	6	'	'	POS
60025	5418	7	feet	foot	NNS
60025	5418	8	are	be	VBP
60025	5418	9	generally	generally	RB
60025	5418	10	to	to	TO
60025	5418	11	be	be	VB
60025	5418	12	met	meet	VBN
60025	5418	13	with	with	IN
60025	5418	14	in	in	IN
60025	5418	15	the	the	DT
60025	5418	16	lower	low	JJR
60025	5418	17	or	or	CC
60025	5418	18	Jersey	Jersey	NNP
60025	5418	19	market	market	NN
60025	5418	20	.	.	.
60025	5419	1	Boil	Boil	NNP
60025	5419	2	a	a	DT
60025	5419	3	set	set	NN
60025	5419	4	of	of	IN
60025	5419	5	feet	foot	NNS
60025	5419	6	in	in	IN
60025	5419	7	four	four	CD
60025	5419	8	quarts	quart	NNS
60025	5419	9	of	of	IN
60025	5419	10	cold	cold	JJ
60025	5419	11	water	water	NN
60025	5419	12	;	;	:
60025	5419	13	(	(	-LRB-
60025	5419	14	if	if	IN
60025	5419	15	the	the	DT
60025	5419	16	feet	foot	NNS
60025	5419	17	have	have	VBP
60025	5419	18	been	be	VBN
60025	5419	19	skinned	skin	VBN
60025	5419	20	allow	allow	JJ
60025	5419	21	but	but	CC
60025	5419	22	three	three	CD
60025	5419	23	quarts	quart	NNS
60025	5419	24	;	;	:
60025	5419	25	)	)	-RRB-
60025	5419	26	they	-PRON-	PRP
60025	5419	27	should	should	MD
60025	5419	28	boil	boil	VB
60025	5419	29	slowly	slowly	RB
60025	5419	30	till	till	IN
60025	5419	31	the	the	DT
60025	5419	32	liquid	liquid	NN
60025	5419	33	is	be	VBZ
60025	5419	34	reduced	reduce	VBN
60025	5419	35	to	to	IN
60025	5419	36	two	two	CD
60025	5419	37	quarts	quart	NNS
60025	5419	38	or	or	CC
60025	5419	39	one	one	CD
60025	5419	40	half	half	NN
60025	5419	41	the	the	DT
60025	5419	42	original	original	JJ
60025	5419	43	quantity	quantity	NN
60025	5419	44	,	,	,
60025	5419	45	and	and	CC
60025	5419	46	the	the	DT
60025	5419	47	meat	meat	NN
60025	5419	48	has	have	VBZ
60025	5419	49	dropped	drop	VBN
60025	5419	50	in	in	IN
60025	5419	51	rags	rag	NNS
60025	5419	52	from	from	IN
60025	5419	53	the	the	DT
60025	5419	54	bone	bone	NN
60025	5419	55	.	.	.
60025	5420	1	Then	then	RB
60025	5420	2	strain	strain	VB
60025	5420	3	the	the	DT
60025	5420	4	liquid	liquid	NN
60025	5420	5	;	;	:
60025	5420	6	measure	measure	VB
60025	5420	7	and	and	CC
60025	5420	8	set	set	VB
60025	5420	9	it	-PRON-	PRP
60025	5420	10	away	away	RB
60025	5420	11	in	in	IN
60025	5420	12	a	a	DT
60025	5420	13	large	large	JJ
60025	5420	14	earthen	earthen	JJ
60025	5420	15	pan	pan	NN
60025	5420	16	to	to	TO
60025	5420	17	get	get	VB
60025	5420	18	cold	cold	JJ
60025	5420	19	;	;	:
60025	5420	20	and	and	CC
60025	5420	21	let	let	VB
60025	5420	22	it	-PRON-	PRP
60025	5420	23	rest	rest	VB
60025	5420	24	till	till	IN
60025	5420	25	next	next	JJ
60025	5420	26	morning	morning	NN
60025	5420	27	.	.	.
60025	5421	1	Then	then	RB
60025	5421	2	if	if	IN
60025	5421	3	you	-PRON-	PRP
60025	5421	4	do	do	VBP
60025	5421	5	not	not	RB
60025	5421	6	find	find	VB
60025	5421	7	it	-PRON-	PRP
60025	5421	8	a	a	DT
60025	5421	9	firm	firm	JJ
60025	5421	10	cake	cake	NN
60025	5421	11	of	of	IN
60025	5421	12	jelly	jelly	NNP
60025	5421	13	,	,	,
60025	5421	14	boil	boil	VB
60025	5421	15	it	-PRON-	PRP
60025	5421	16	over	over	RP
60025	5421	17	again	again	RB
60025	5421	18	with	with	IN
60025	5421	19	an	an	DT
60025	5421	20	ounce	ounce	NN
60025	5421	21	of	of	IN
60025	5421	22	isinglass	isinglass	NN
60025	5421	23	,	,	,
60025	5421	24	and	and	CC
60025	5421	25	again	again	RB
60025	5421	26	set	set	VBD
60025	5421	27	it	-PRON-	PRP
60025	5421	28	away	away	RB
60025	5421	29	till	till	IN
60025	5421	30	cold	cold	JJ
60025	5421	31	and	and	CC
60025	5421	32	congealed	congealed	JJ
60025	5421	33	.	.	.
60025	5422	1	Remove	remove	VB
60025	5422	2	the	the	DT
60025	5422	3	sediment	sediment	NN
60025	5422	4	from	from	IN
60025	5422	5	the	the	DT
60025	5422	6	bottom	bottom	NN
60025	5422	7	of	of	IN
60025	5422	8	the	the	DT
60025	5422	9	cake	cake	NN
60025	5422	10	of	of	IN
60025	5422	11	jelly	jelly	NNP
60025	5422	12	,	,	,
60025	5422	13	and	and	CC
60025	5422	14	carefully	carefully	RB
60025	5422	15	scrape	scrape	VB
60025	5422	16	off	off	RP
60025	5422	17	all	all	PDT
60025	5422	18	the	the	DT
60025	5422	19	fat	fat	NN
60025	5422	20	.	.	.
60025	5423	1	The	the	DT
60025	5423	2	smallest	small	JJS
60025	5423	3	bit	bit	NN
60025	5423	4	of	of	IN
60025	5423	5	fat	fat	NN
60025	5423	6	will	will	MD
60025	5423	7	eventually	eventually	RB
60025	5423	8	render	render	VB
60025	5423	9	it	-PRON-	PRP
60025	5423	10	dull	dull	JJ
60025	5423	11	and	and	CC
60025	5423	12	cloudy	cloudy	JJ
60025	5423	13	.	.	.
60025	5424	1	Press	press	VB
60025	5424	2	some	some	DT
60025	5424	3	clean	clean	JJ
60025	5424	4	blotting	blotting	NN
60025	5424	5	paper	paper	NN
60025	5424	6	all	all	RB
60025	5424	7	over	over	IN
60025	5424	8	it	-PRON-	PRP
60025	5424	9	to	to	TO
60025	5424	10	absorb	absorb	VB
60025	5424	11	what	what	WP
60025	5424	12	little	little	JJ
60025	5424	13	grease	grease	NN
60025	5424	14	may	may	MD
60025	5424	15	yet	yet	RB
60025	5424	16	remain	remain	VB
60025	5424	17	.	.	.
60025	5425	1	Then	then	RB
60025	5425	2	cut	cut	VB
60025	5425	3	the	the	DT
60025	5425	4	cake	cake	NN
60025	5425	5	of	of	IN
60025	5425	6	jelly	jelly	NNP
60025	5425	7	into	into	IN
60025	5425	8	pieces	piece	NNS
60025	5425	9	,	,	,
60025	5425	10	and	and	CC
60025	5425	11	put	put	VBD
60025	5425	12	it	-PRON-	PRP
60025	5425	13	into	into	IN
60025	5425	14	a	a	DT
60025	5425	15	porcelain	porcelain	NN
60025	5425	16	kettle	kettle	NN
60025	5425	17	to	to	TO
60025	5425	18	melt	melt	VB
60025	5425	19	over	over	IN
60025	5425	20	the	the	DT
60025	5425	21	fire	fire	NN
60025	5425	22	.	.	.
60025	5426	1	To	to	IN
60025	5426	2	each	each	DT
60025	5426	3	quart	quart	NN
60025	5426	4	allow	allow	VB
60025	5426	5	a	a	DT
60025	5426	6	pound	pound	NN
60025	5426	7	of	of	IN
60025	5426	8	broken	break	VBN
60025	5426	9	up	up	RP
60025	5426	10	loaf	loaf	NN
60025	5426	11	-	-	HYPH
60025	5426	12	sugar	sugar	NN
60025	5426	13	,	,	,
60025	5426	14	a	a	DT
60025	5426	15	pint	pint	NN
60025	5426	16	of	of	IN
60025	5426	17	Madeira	Madeira	NNP
60025	5426	18	wine	wine	NN
60025	5426	19	,	,	,
60025	5426	20	and	and	CC
60025	5426	21	a	a	DT
60025	5426	22	large	large	JJ
60025	5426	23	glass	glass	NN
60025	5426	24	of	of	IN
60025	5426	25	brandy	brandy	NN
60025	5426	26	;	;	:
60025	5426	27	three	three	CD
60025	5426	28	large	large	JJ
60025	5426	29	sticks	stick	NNS
60025	5426	30	of	of	IN
60025	5426	31	the	the	DT
60025	5426	32	best	good	JJS
60025	5426	33	Ceylon	Ceylon	NNP
60025	5426	34	cinnamon	cinnamon	NN
60025	5426	35	broken	break	VBN
60025	5426	36	up	up	RP
60025	5426	37	,	,	,
60025	5426	38	(	(	-LRB-
60025	5426	39	if	if	IN
60025	5426	40	common	common	JJ
60025	5426	41	cinnamon	cinnamon	NN
60025	5426	42	,	,	,
60025	5426	43	use	use	VB
60025	5426	44	four	four	CD
60025	5426	45	sticks	stick	NNS
60025	5426	46	,	,	,
60025	5426	47	)	)	-RRB-
60025	5426	48	the	the	DT
60025	5426	49	grated	grate	VBN
60025	5426	50	peel	peel	NN
60025	5426	51	and	and	CC
60025	5426	52	juice	juice	NN
60025	5426	53	of	of	IN
60025	5426	54	four	four	CD
60025	5426	55	large	large	JJ
60025	5426	56	lemons	lemon	NNS
60025	5426	57	;	;	:
60025	5426	58	and	and	CC
60025	5426	59	lastly	lastly	RB
60025	5426	60	,	,	,
60025	5426	61	the	the	DT
60025	5426	62	whites	white	NNS
60025	5426	63	of	of	IN
60025	5426	64	four	four	CD
60025	5426	65	eggs	egg	NNS
60025	5426	66	strained	strain	VBN
60025	5426	67	,	,	,
60025	5426	68	but	but	CC
60025	5426	69	not	not	RB
60025	5426	70	beaten	beat	VBN
60025	5426	71	.	.	.
60025	5427	1	In	in	IN
60025	5427	2	breaking	break	VBG
60025	5427	3	the	the	DT
60025	5427	4	eggs	egg	NNS
60025	5427	5	,	,	,
60025	5427	6	take	take	VB
60025	5427	7	care	care	NN
60025	5427	8	to	to	TO
60025	5427	9	separate	separate	VB
60025	5427	10	them	-PRON-	PRP
60025	5427	11	so	so	RB
60025	5427	12	nicely	nicely	RB
60025	5427	13	that	that	IN
60025	5427	14	none	none	NN
60025	5427	15	of	of	IN
60025	5427	16	the	the	DT
60025	5427	17	yellow	yellow	JJ
60025	5427	18	gets	get	VBZ
60025	5427	19	into	into	IN
60025	5427	20	the	the	DT
60025	5427	21	white	white	JJ
60025	5427	22	;	;	:
60025	5427	23	as	as	IN
60025	5427	24	the	the	DT
60025	5427	25	smallest	small	JJS
60025	5427	26	portion	portion	NN
60025	5427	27	of	of	IN
60025	5427	28	yolk	yolk	NNP
60025	5427	29	of	of	IN
60025	5427	30	egg	egg	NNP
60025	5427	31	will	will	MD
60025	5427	32	prevent	prevent	VB
60025	5427	33	the	the	DT
60025	5427	34	jelly	jelly	NN
60025	5427	35	from	from	IN
60025	5427	36	being	be	VBG
60025	5427	37	perfectly	perfectly	RB
60025	5427	38	clear	clear	JJ
60025	5427	39	.	.	.
60025	5428	1	Mix	mix	VB
60025	5428	2	all	all	PDT
60025	5428	3	the	the	DT
60025	5428	4	ingredients	ingredient	NNS
60025	5428	5	well	well	RB
60025	5428	6	together	together	RB
60025	5428	7	,	,	,
60025	5428	8	and	and	CC
60025	5428	9	put	put	VBD
60025	5428	10	them	-PRON-	PRP
60025	5428	11	to	to	IN
60025	5428	12	the	the	DT
60025	5428	13	jelly	jelly	NN
60025	5428	14	in	in	IN
60025	5428	15	the	the	DT
60025	5428	16	kettle	kettle	NN
60025	5428	17	.	.	.
60025	5429	1	Set	Set	VBD
60025	5429	2	it	-PRON-	PRP
60025	5429	3	on	on	IN
60025	5429	4	the	the	DT
60025	5429	5	fire	fire	NN
60025	5429	6	,	,	,
60025	5429	7	and	and	CC
60025	5429	8	boil	boil	VB
60025	5429	9	it	-PRON-	PRP
60025	5429	10	hard	hard	JJ
60025	5429	11	for	for	IN
60025	5429	12	twenty	twenty	CD
60025	5429	13	minutes	minute	NNS
60025	5429	14	,	,	,
60025	5429	15	but	but	CC
60025	5429	16	do	do	VBP
60025	5429	17	not	not	RB
60025	5429	18	stir	stir	VB
60025	5429	19	it	-PRON-	PRP
60025	5429	20	.	.	.
60025	5430	1	Then	then	RB
60025	5430	2	throw	throw	VB
60025	5430	3	in	in	RP
60025	5430	4	a	a	DT
60025	5430	5	tea	tea	NN
60025	5430	6	-	-	HYPH
60025	5430	7	cup	cup	NN
60025	5430	8	of	of	IN
60025	5430	9	cold	cold	JJ
60025	5430	10	water	water	NN
60025	5430	11	,	,	,
60025	5430	12	and	and	CC
60025	5430	13	boil	boil	VB
60025	5430	14	it	-PRON-	PRP
60025	5430	15	five	five	CD
60025	5430	16	minutes	minute	NNS
60025	5430	17	longer	long	RBR
60025	5430	18	;	;	:
60025	5430	19	then	then	RB
60025	5430	20	take	take	VB
60025	5430	21	the	the	DT
60025	5430	22	kettle	kettle	NN
60025	5430	23	off	off	IN
60025	5430	24	the	the	DT
60025	5430	25	fire	fire	NN
60025	5430	26	,	,	,
60025	5430	27	and	and	CC
60025	5430	28	set	set	VBD
60025	5430	29	it	-PRON-	PRP
60025	5430	30	aside	aside	RB
60025	5430	31	,	,	,
60025	5430	32	keeping	keep	VBG
60025	5430	33	it	-PRON-	PRP
60025	5430	34	closely	closely	RB
60025	5430	35	covered	cover	VBN
60025	5430	36	for	for	IN
60025	5430	37	half	half	PDT
60025	5430	38	an	an	DT
60025	5430	39	hour	hour	NN
60025	5430	40	;	;	:
60025	5430	41	this	this	DT
60025	5430	42	will	will	MD
60025	5430	43	improve	improve	VB
60025	5430	44	its	-PRON-	PRP$
60025	5430	45	clearness	clearness	NN
60025	5430	46	.	.	.
60025	5431	1	Take	take	VB
60025	5431	2	a	a	DT
60025	5431	3	large	large	JJ
60025	5431	4	white	white	JJ
60025	5431	5	flannel	flannel	NN
60025	5431	6	jelly	jelly	NN
60025	5431	7	-	-	HYPH
60025	5431	8	bag	bag	NN
60025	5431	9	;	;	:
60025	5431	10	suspend	suspend	VB
60025	5431	11	it	-PRON-	PRP
60025	5431	12	by	by	IN
60025	5431	13	the	the	DT
60025	5431	14	strings	string	NNS
60025	5431	15	to	to	IN
60025	5431	16	a	a	DT
60025	5431	17	wooden	wooden	JJ
60025	5431	18	frame	frame	NN
60025	5431	19	made	make	VBN
60025	5431	20	for	for	IN
60025	5431	21	such	such	JJ
60025	5431	22	purposes	purpose	NNS
60025	5431	23	,	,	,
60025	5431	24	or	or	CC
60025	5431	25	to	to	IN
60025	5431	26	the	the	DT
60025	5431	27	legs	leg	NNS
60025	5431	28	of	of	IN
60025	5431	29	a	a	DT
60025	5431	30	table	table	NN
60025	5431	31	.	.	.
60025	5432	1	Pour	pour	VB
60025	5432	2	in	in	IN
60025	5432	3	the	the	DT
60025	5432	4	mixture	mixture	NN
60025	5432	5	boiling	boil	VBG
60025	5432	6	hot	hot	JJ
60025	5432	7	,	,	,
60025	5432	8	and	and	CC
60025	5432	9	when	when	WRB
60025	5432	10	it	-PRON-	PRP
60025	5432	11	is	be	VBZ
60025	5432	12	all	all	DT
60025	5432	13	in	in	IN
60025	5432	14	,	,	,
60025	5432	15	close	close	VB
60025	5432	16	up	up	RP
60025	5432	17	the	the	DT
60025	5432	18	mouth	mouth	NN
60025	5432	19	of	of	IN
60025	5432	20	the	the	DT
60025	5432	21	bag	bag	NN
60025	5432	22	that	that	WDT
60025	5432	23	none	none	NN
60025	5432	24	of	of	IN
60025	5432	25	the	the	DT
60025	5432	26	flavour	flavour	NN
60025	5432	27	may	may	MD
60025	5432	28	evaporate	evaporate	VB
60025	5432	29	.	.	.
60025	5433	1	Hang	hang	VB
60025	5433	2	it	-PRON-	PRP
60025	5433	3	over	over	IN
60025	5433	4	a	a	DT
60025	5433	5	deep	deep	JJ
60025	5433	6	white	white	JJ
60025	5433	7	dish	dish	NN
60025	5433	8	or	or	CC
60025	5433	9	bowl	bowl	NN
60025	5433	10	,	,	,
60025	5433	11	and	and	CC
60025	5433	12	let	let	VB
60025	5433	13	it	-PRON-	PRP
60025	5433	14	drip	drip	VB
60025	5433	15	slowly	slowly	RB
60025	5433	16	,	,	,
60025	5433	17	but	but	CC
60025	5433	18	on	on	IN
60025	5433	19	no	no	DT
60025	5433	20	account	account	NN
60025	5433	21	squeeze	squeeze	VB
60025	5433	22	the	the	DT
60025	5433	23	bag	bag	NN
60025	5433	24	,	,	,
60025	5433	25	as	as	IN
60025	5433	26	that	that	DT
60025	5433	27	will	will	MD
60025	5433	28	certainly	certainly	RB
60025	5433	29	make	make	VB
60025	5433	30	the	the	DT
60025	5433	31	jelly	jelly	RB
60025	5433	32	dull	dull	JJ
60025	5433	33	and	and	CC
60025	5433	34	cloudy	cloudy	JJ
60025	5433	35	.	.	.
60025	5434	1	If	if	IN
60025	5434	2	it	-PRON-	PRP
60025	5434	3	is	be	VBZ
60025	5434	4	not	not	RB
60025	5434	5	clear	clear	JJ
60025	5434	6	the	the	DT
60025	5434	7	first	first	JJ
60025	5434	8	time	time	NN
60025	5434	9	,	,	,
60025	5434	10	empty	empty	JJ
60025	5434	11	the	the	DT
60025	5434	12	bag	bag	NN
60025	5434	13	,	,	,
60025	5434	14	wash	wash	VB
60025	5434	15	it	-PRON-	PRP
60025	5434	16	,	,	,
60025	5434	17	put	put	VBN
60025	5434	18	in	in	IN
60025	5434	19	the	the	DT
60025	5434	20	jelly	jelly	NN
60025	5434	21	that	that	WDT
60025	5434	22	has	have	VBZ
60025	5434	23	dripped	drip	VBN
60025	5434	24	into	into	IN
60025	5434	25	the	the	DT
60025	5434	26	dish	dish	NN
60025	5434	27	,	,	,
60025	5434	28	and	and	CC
60025	5434	29	pass	pass	VB
60025	5434	30	it	-PRON-	PRP
60025	5434	31	through	through	RP
60025	5434	32	again	again	RB
60025	5434	33	.	.	.
60025	5435	1	Repeat	repeat	VB
60025	5435	2	this	this	DT
60025	5435	3	till	till	IN
60025	5435	4	it	-PRON-	PRP
60025	5435	5	is	be	VBZ
60025	5435	6	clear	clear	JJ
60025	5435	7	.	.	.
60025	5436	1	You	-PRON-	PRP
60025	5436	2	may	may	MD
60025	5436	3	put	put	VB
60025	5436	4	it	-PRON-	PRP
60025	5436	5	into	into	IN
60025	5436	6	moulds	mould	NNS
60025	5436	7	to	to	TO
60025	5436	8	congeal	congeal	VB
60025	5436	9	,	,	,
60025	5436	10	setting	set	VBG
60025	5436	11	them	-PRON-	PRP
60025	5436	12	in	in	IN
60025	5436	13	a	a	DT
60025	5436	14	cold	cold	JJ
60025	5436	15	place	place	NN
60025	5436	16	.	.	.
60025	5437	1	When	when	WRB
60025	5437	2	it	-PRON-	PRP
60025	5437	3	is	be	VBZ
60025	5437	4	quite	quite	RB
60025	5437	5	firm	firm	JJ
60025	5437	6	,	,	,
60025	5437	7	wrap	wrap	VB
60025	5437	8	a	a	DT
60025	5437	9	cloth	cloth	NN
60025	5437	10	that	that	WDT
60025	5437	11	has	have	VBZ
60025	5437	12	been	be	VBN
60025	5437	13	dipped	dip	VBN
60025	5437	14	in	in	IN
60025	5437	15	hot	hot	JJ
60025	5437	16	water	water	NN
60025	5437	17	,	,	,
60025	5437	18	round	round	VB
60025	5437	19	the	the	DT
60025	5437	20	moulds	mould	NNS
60025	5437	21	to	to	TO
60025	5437	22	make	make	VB
60025	5437	23	the	the	DT
60025	5437	24	jelly	jelly	RB
60025	5437	25	turn	turn	VB
60025	5437	26	out	out	RP
60025	5437	27	easily	easily	RB
60025	5437	28	.	.	.
60025	5438	1	But	but	CC
60025	5438	2	it	-PRON-	PRP
60025	5438	3	will	will	MD
60025	5438	4	look	look	VB
60025	5438	5	much	much	RB
60025	5438	6	better	well	JJR
60025	5438	7	,	,	,
60025	5438	8	and	and	CC
60025	5438	9	the	the	DT
60025	5438	10	taste	taste	NN
60025	5438	11	will	will	MD
60025	5438	12	be	be	VB
60025	5438	13	more	more	RBR
60025	5438	14	lively	lively	JJ
60025	5438	15	,	,	,
60025	5438	16	if	if	IN
60025	5438	17	you	-PRON-	PRP
60025	5438	18	break	break	VBP
60025	5438	19	it	-PRON-	PRP
60025	5438	20	up	up	RP
60025	5438	21	after	after	IN
60025	5438	22	it	-PRON-	PRP
60025	5438	23	has	have	VBZ
60025	5438	24	congealed	congeal	VBN
60025	5438	25	,	,	,
60025	5438	26	and	and	CC
60025	5438	27	put	put	VBD
60025	5438	28	it	-PRON-	PRP
60025	5438	29	into	into	IN
60025	5438	30	a	a	DT
60025	5438	31	glass	glass	NN
60025	5438	32	bowl	bowl	NN
60025	5438	33	,	,	,
60025	5438	34	or	or	CC
60025	5438	35	heap	heap	VB
60025	5438	36	it	-PRON-	PRP
60025	5438	37	in	in	IN
60025	5438	38	jelly	jelly	JJ
60025	5438	39	glasses	glass	NNS
60025	5438	40	.	.	.
60025	5439	1	Unless	unless	IN
60025	5439	2	it	-PRON-	PRP
60025	5439	3	is	be	VBZ
60025	5439	4	broken	break	VBN
60025	5439	5	,	,	,
60025	5439	6	its	-PRON-	PRP$
60025	5439	7	sparkling	sparkling	JJ
60025	5439	8	clearness	clearness	NN
60025	5439	9	shows	show	VBZ
60025	5439	10	to	to	IN
60025	5439	11	little	little	JJ
60025	5439	12	advantage	advantage	NN
60025	5439	13	.	.	.
60025	5440	1	After	after	IN
60025	5440	2	the	the	DT
60025	5440	3	clear	clear	JJ
60025	5440	4	jelly	jelly	NNP
60025	5440	5	has	have	VBZ
60025	5440	6	done	do	VBN
60025	5440	7	dripping	drip	VBG
60025	5440	8	,	,	,
60025	5440	9	you	-PRON-	PRP
60025	5440	10	may	may	MD
60025	5440	11	return	return	VB
60025	5440	12	the	the	DT
60025	5440	13	ingredients	ingredient	NNS
60025	5440	14	to	to	IN
60025	5440	15	the	the	DT
60025	5440	16	kettle	kettle	NN
60025	5440	17	,	,	,
60025	5440	18	and	and	CC
60025	5440	19	warm	warm	VB
60025	5440	20	them	-PRON-	PRP
60025	5440	21	over	over	RP
60025	5440	22	again	again	RB
60025	5440	23	for	for	IN
60025	5440	24	about	about	RB
60025	5440	25	five	five	CD
60025	5440	26	minutes	minute	NNS
60025	5440	27	.	.	.
60025	5441	1	Then	then	RB
60025	5441	2	put	put	VB
60025	5441	3	them	-PRON-	PRP
60025	5441	4	into	into	IN
60025	5441	5	the	the	DT
60025	5441	6	bag	bag	NN
60025	5441	7	(	(	-LRB-
60025	5441	8	which	which	WDT
60025	5441	9	you	-PRON-	PRP
60025	5441	10	may	may	MD
60025	5441	11	now	now	RB
60025	5441	12	squeeze	squeeze	VB
60025	5441	13	hard	hard	RB
60025	5441	14	)	)	-RRB-
60025	5441	15	till	till	IN
60025	5441	16	all	all	PDT
60025	5441	17	the	the	DT
60025	5441	18	liquid	liquid	NN
60025	5441	19	is	be	VBZ
60025	5441	20	pressed	press	VBN
60025	5441	21	out	out	IN
60025	5441	22	of	of	IN
60025	5441	23	it	-PRON-	PRP
60025	5441	24	into	into	IN
60025	5441	25	a	a	DT
60025	5441	26	second	second	JJ
60025	5441	27	dish	dish	NN
60025	5441	28	or	or	CC
60025	5441	29	bowl	bowl	NN
60025	5441	30	.	.	.
60025	5442	1	This	this	DT
60025	5442	2	last	last	JJ
60025	5442	3	jelly	jelly	NN
60025	5442	4	can	can	MD
60025	5442	5	not	not	RB
60025	5442	6	,	,	,
60025	5442	7	of	of	IN
60025	5442	8	course	course	NN
60025	5442	9	,	,	,
60025	5442	10	be	be	VB
60025	5442	11	clear	clear	JJ
60025	5442	12	,	,	,
60025	5442	13	but	but	CC
60025	5442	14	it	-PRON-	PRP
60025	5442	15	will	will	MD
60025	5442	16	taste	taste	VB
60025	5442	17	very	very	RB
60025	5442	18	well	well	RB
60025	5442	19	,	,	,
60025	5442	20	and	and	CC
60025	5442	21	may	may	MD
60025	5442	22	be	be	VB
60025	5442	23	eaten	eat	VBN
60025	5442	24	in	in	IN
60025	5442	25	the	the	DT
60025	5442	26	family	family	NN
60025	5442	27	.	.	.
60025	5443	1	A	a	DT
60025	5443	2	pound	pound	NN
60025	5443	3	of	of	IN
60025	5443	4	the	the	DT
60025	5443	5	best	good	JJS
60025	5443	6	raisins	raisin	NNS
60025	5443	7	picked	pick	VBN
60025	5443	8	and	and	CC
60025	5443	9	washed	wash	VBD
60025	5443	10	,	,	,
60025	5443	11	and	and	CC
60025	5443	12	boiled	boil	VBN
60025	5443	13	with	with	IN
60025	5443	14	the	the	DT
60025	5443	15	other	other	JJ
60025	5443	16	ingredients	ingredient	NNS
60025	5443	17	,	,	,
60025	5443	18	is	be	VBZ
60025	5443	19	thought	think	VBN
60025	5443	20	by	by	IN
60025	5443	21	many	many	JJ
60025	5443	22	persons	person	NNS
60025	5443	23	greatly	greatly	RB
60025	5443	24	to	to	TO
60025	5443	25	improve	improve	VB
60025	5443	26	the	the	DT
60025	5443	27	richness	richness	NN
60025	5443	28	and	and	CC
60025	5443	29	flavour	flavour	NN
60025	5443	30	of	of	IN
60025	5443	31	calves	calf	NNS
60025	5443	32	'	'	POS
60025	5443	33	feet	foot	NNS
60025	5443	34	jelly	jelly	RB
60025	5443	35	.	.	.
60025	5444	1	They	-PRON-	PRP
60025	5444	2	must	must	MD
60025	5444	3	be	be	VB
60025	5444	4	put	put	VBN
60025	5444	5	in	in	IN
60025	5444	6	whole	whole	NN
60025	5444	7	,	,	,
60025	5444	8	and	and	CC
60025	5444	9	can	can	MD
60025	5444	10	be	be	VB
60025	5444	11	afterwards	afterwards	RB
60025	5444	12	used	use	VBN
60025	5444	13	for	for	IN
60025	5444	14	a	a	DT
60025	5444	15	pudding	pudding	NN
60025	5444	16	.	.	.
60025	5445	1	Similar	similar	JJ
60025	5445	2	jelly	jelly	NN
60025	5445	3	may	may	MD
60025	5445	4	be	be	VB
60025	5445	5	made	make	VBN
60025	5445	6	of	of	IN
60025	5445	7	pigs	pig	NNS
60025	5445	8	'	'	POS
60025	5445	9	or	or	CC
60025	5445	10	sheep	sheep	NNS
60025	5445	11	's	's	POS
60025	5445	12	feet	foot	NNS
60025	5445	13	:	:	:
60025	5445	14	but	but	CC
60025	5445	15	it	-PRON-	PRP
60025	5445	16	is	be	VBZ
60025	5445	17	not	not	RB
60025	5445	18	so	so	RB
60025	5445	19	nice	nice	JJ
60025	5445	20	and	and	CC
60025	5445	21	delicate	delicate	JJ
60025	5445	22	as	as	IN
60025	5445	23	that	that	DT
60025	5445	24	of	of	IN
60025	5445	25	calves	calf	NNS
60025	5445	26	.	.	.
60025	5446	1	By	by	IN
60025	5446	2	boiling	boil	VBG
60025	5446	3	two	two	CD
60025	5446	4	sets	set	NNS
60025	5446	5	,	,	,
60025	5446	6	or	or	CC
60025	5446	7	eight	eight	CD
60025	5446	8	calves	calf	NNS
60025	5446	9	'	'	POS
60025	5446	10	feet	foot	NNS
60025	5446	11	in	in	IN
60025	5446	12	five	five	CD
60025	5446	13	quarts	quart	NNS
60025	5446	14	of	of	IN
60025	5446	15	water	water	NN
60025	5446	16	,	,	,
60025	5446	17	you	-PRON-	PRP
60025	5446	18	may	may	MD
60025	5446	19	be	be	VB
60025	5446	20	sure	sure	JJ
60025	5446	21	of	of	IN
60025	5446	22	having	have	VBG
60025	5446	23	the	the	DT
60025	5446	24	jelly	jelly	RB
60025	5446	25	very	very	RB
60025	5446	26	firm	firm	JJ
60025	5446	27	.	.	.
60025	5447	1	In	in	IN
60025	5447	2	damp	damp	JJ
60025	5447	3	weather	weather	NN
60025	5447	4	it	-PRON-	PRP
60025	5447	5	is	be	VBZ
60025	5447	6	sometimes	sometimes	RB
60025	5447	7	very	very	RB
60025	5447	8	difficult	difficult	JJ
60025	5447	9	to	to	TO
60025	5447	10	get	get	VB
60025	5447	11	it	-PRON-	PRP
60025	5447	12	to	to	TO
60025	5447	13	congeal	congeal	VB
60025	5447	14	if	if	IN
60025	5447	15	you	-PRON-	PRP
60025	5447	16	use	use	VBP
60025	5447	17	but	but	CC
60025	5447	18	one	one	CD
60025	5447	19	set	set	NN
60025	5447	20	of	of	IN
60025	5447	21	feet	foot	NNS
60025	5447	22	;	;	:
60025	5447	23	there	there	EX
60025	5447	24	is	be	VBZ
60025	5447	25	the	the	DT
60025	5447	26	same	same	JJ
60025	5447	27	risk	risk	NN
60025	5447	28	if	if	IN
60025	5447	29	the	the	DT
60025	5447	30	weather	weather	NN
60025	5447	31	is	be	VBZ
60025	5447	32	hot	hot	JJ
60025	5447	33	.	.	.
60025	5448	1	In	in	IN
60025	5448	2	winter	winter	NN
60025	5448	3	it	-PRON-	PRP
60025	5448	4	may	may	MD
60025	5448	5	be	be	VB
60025	5448	6	made	make	VBN
60025	5448	7	several	several	JJ
60025	5448	8	days	day	NNS
60025	5448	9	before	before	IN
60025	5448	10	it	-PRON-	PRP
60025	5448	11	is	be	VBZ
60025	5448	12	to	to	TO
60025	5448	13	be	be	VB
60025	5448	14	eaten	eat	VBN
60025	5448	15	.	.	.
60025	5449	1	In	in	IN
60025	5449	2	summer	summer	NN
60025	5449	3	it	-PRON-	PRP
60025	5449	4	will	will	MD
60025	5449	5	keep	keep	VB
60025	5449	6	in	in	IN
60025	5449	7	ice	ice	NN
60025	5449	8	for	for	IN
60025	5449	9	two	two	CD
60025	5449	10	days	day	NNS
60025	5449	11	;	;	:
60025	5449	12	perhaps	perhaps	RB
60025	5449	13	longer	long	RBR
60025	5449	14	.	.	.
60025	5450	1	TO	to	IN
60025	5450	2	PRESERVE	PRESERVE	NNP
60025	5450	3	CREAM.--Take	CREAM.--Take	VBG
60025	5450	4	four	four	CD
60025	5450	5	quarts	quart	NNS
60025	5450	6	of	of	IN
60025	5450	7	new	new	JJ
60025	5450	8	cream	cream	NN
60025	5450	9	;	;	:
60025	5450	10	it	-PRON-	PRP
60025	5450	11	must	must	MD
60025	5450	12	be	be	VB
60025	5450	13	of	of	IN
60025	5450	14	the	the	DT
60025	5450	15	richest	rich	JJS
60025	5450	16	quality	quality	NN
60025	5450	17	,	,	,
60025	5450	18	and	and	CC
60025	5450	19	have	have	VBP
60025	5450	20	no	no	DT
60025	5450	21	milk	milk	NN
60025	5450	22	mixed	mix	VBN
60025	5450	23	with	with	IN
60025	5450	24	it	-PRON-	PRP
60025	5450	25	.	.	.
60025	5451	1	Put	put	VB
60025	5451	2	it	-PRON-	PRP
60025	5451	3	into	into	IN
60025	5451	4	a	a	DT
60025	5451	5	preserving	preserve	VBG
60025	5451	6	kettle	kettle	NN
60025	5451	7	,	,	,
60025	5451	8	and	and	CC
60025	5451	9	simmer	simmer	VB
60025	5451	10	it	-PRON-	PRP
60025	5451	11	gently	gently	RB
60025	5451	12	over	over	IN
60025	5451	13	the	the	DT
60025	5451	14	fire	fire	NN
60025	5451	15	;	;	:
60025	5451	16	carefully	carefully	RB
60025	5451	17	taking	take	VBG
60025	5451	18	off	off	RP
60025	5451	19	whatever	whatever	WDT
60025	5451	20	scum	scum	NN
60025	5451	21	may	may	MD
60025	5451	22	rise	rise	VB
60025	5451	23	to	to	IN
60025	5451	24	the	the	DT
60025	5451	25	top	top	NN
60025	5451	26	,	,	,
60025	5451	27	till	till	IN
60025	5451	28	nothing	nothing	NN
60025	5451	29	more	more	JJR
60025	5451	30	appears	appear	NNS
60025	5451	31	.	.	.
60025	5452	1	Then	then	RB
60025	5452	2	stir	stir	VB
60025	5452	3	,	,	,
60025	5452	4	gradually	gradually	RB
60025	5452	5	,	,	,
60025	5452	6	into	into	IN
60025	5452	7	it	-PRON-	PRP
60025	5452	8	four	four	CD
60025	5452	9	pounds	pound	NNS
60025	5452	10	of	of	IN
60025	5452	11	double	double	JJ
60025	5452	12	-	-	HYPH
60025	5452	13	refined	refined	JJ
60025	5452	14	loaf	loaf	NN
60025	5452	15	-	-	HYPH
60025	5452	16	sugar	sugar	NN
60025	5452	17	that	that	WDT
60025	5452	18	has	have	VBZ
60025	5452	19	been	be	VBN
60025	5452	20	finely	finely	RB
60025	5452	21	powdered	powder	VBN
60025	5452	22	and	and	CC
60025	5452	23	sifted	sift	VBN
60025	5452	24	.	.	.
60025	5453	1	Let	let	VB
60025	5453	2	the	the	DT
60025	5453	3	cream	cream	NN
60025	5453	4	and	and	CC
60025	5453	5	sugar	sugar	NN
60025	5453	6	boil	boil	VB
60025	5453	7	briskly	briskly	RB
60025	5453	8	together	together	RB
60025	5453	9	half	half	PDT
60025	5453	10	an	an	DT
60025	5453	11	hour	hour	NN
60025	5453	12	;	;	:
60025	5453	13	skimming	skim	VBG
60025	5453	14	it	-PRON-	PRP
60025	5453	15	,	,	,
60025	5453	16	if	if	IN
60025	5453	17	necessary	necessary	JJ
60025	5453	18	,	,	,
60025	5453	19	and	and	CC
60025	5453	20	afterwards	afterwards	RB
60025	5453	21	stirring	stir	VBG
60025	5453	22	it	-PRON-	PRP
60025	5453	23	as	as	RB
60025	5453	24	long	long	RB
60025	5453	25	as	as	IN
60025	5453	26	it	-PRON-	PRP
60025	5453	27	continues	continue	VBZ
60025	5453	28	on	on	IN
60025	5453	29	the	the	DT
60025	5453	30	fire	fire	NN
60025	5453	31	.	.	.
60025	5454	1	Put	put	VB
60025	5454	2	it	-PRON-	PRP
60025	5454	3	into	into	IN
60025	5454	4	small	small	JJ
60025	5454	5	bottles	bottle	NNS
60025	5454	6	;	;	,
60025	5454	7	and	and	CC
60025	5454	8	when	when	WRB
60025	5454	9	it	-PRON-	PRP
60025	5454	10	is	be	VBZ
60025	5454	11	cold	cold	JJ
60025	5454	12	,	,	,
60025	5454	13	cork	cork	NN
60025	5454	14	it	-PRON-	PRP
60025	5454	15	,	,	,
60025	5454	16	and	and	CC
60025	5454	17	secure	secure	VB
60025	5454	18	the	the	DT
60025	5454	19	corks	cork	NNS
60025	5454	20	with	with	IN
60025	5454	21	melted	melted	JJ
60025	5454	22	rosin	rosin	NNP
60025	5454	23	.	.	.
60025	5455	1	This	this	DT
60025	5455	2	cream	cream	NN
60025	5455	3	,	,	,
60025	5455	4	if	if	IN
60025	5455	5	properly	properly	RB
60025	5455	6	prepared	prepared	JJ
60025	5455	7	,	,	,
60025	5455	8	will	will	MD
60025	5455	9	keep	keep	VB
60025	5455	10	perfectly	perfectly	RB
60025	5455	11	good	good	JJ
60025	5455	12	during	during	IN
60025	5455	13	a	a	DT
60025	5455	14	long	long	JJ
60025	5455	15	sea	sea	NN
60025	5455	16	voyage	voyage	NN
60025	5455	17	.	.	.
60025	5456	1	ITALIAN	ITALIAN	NNP
60025	5456	2	CREAM.--Put	cream.--put	POS
60025	5456	3	two	two	CD
60025	5456	4	pints	pint	NNS
60025	5456	5	of	of	IN
60025	5456	6	cream	cream	NN
60025	5456	7	into	into	IN
60025	5456	8	two	two	CD
60025	5456	9	bowls	bowl	NNS
60025	5456	10	.	.	.
60025	5457	1	With	with	IN
60025	5457	2	one	one	CD
60025	5457	3	bowl	bowl	NN
60025	5457	4	mix	mix	NN
60025	5457	5	six	six	CD
60025	5457	6	ounces	ounce	NNS
60025	5457	7	of	of	IN
60025	5457	8	powdered	powdered	JJ
60025	5457	9	loaf	loaf	NN
60025	5457	10	-	-	HYPH
60025	5457	11	sugar	sugar	NN
60025	5457	12	,	,	,
60025	5457	13	the	the	DT
60025	5457	14	juice	juice	NN
60025	5457	15	of	of	IN
60025	5457	16	two	two	CD
60025	5457	17	large	large	JJ
60025	5457	18	lemons	lemon	NNS
60025	5457	19	,	,	,
60025	5457	20	and	and	CC
60025	5457	21	two	two	CD
60025	5457	22	glasses	glass	NNS
60025	5457	23	of	of	IN
60025	5457	24	white	white	JJ
60025	5457	25	wine	wine	NN
60025	5457	26	.	.	.
60025	5458	1	Then	then	RB
60025	5458	2	add	add	VB
60025	5458	3	the	the	DT
60025	5458	4	other	other	JJ
60025	5458	5	pint	pint	NN
60025	5458	6	of	of	IN
60025	5458	7	cream	cream	NN
60025	5458	8	,	,	,
60025	5458	9	and	and	CC
60025	5458	10	stir	stir	VB
60025	5458	11	the	the	DT
60025	5458	12	whole	whole	JJ
60025	5458	13	very	very	RB
60025	5458	14	hard	hard	RB
60025	5458	15	.	.	.
60025	5459	1	Boil	Boil	NNP
60025	5459	2	two	two	CD
60025	5459	3	ounces	ounce	NNS
60025	5459	4	of	of	IN
60025	5459	5	isinglass	isinglass	NN
60025	5459	6	with	with	IN
60025	5459	7	four	four	CD
60025	5459	8	small	small	JJ
60025	5459	9	tea	tea	NN
60025	5459	10	-	-	HYPH
60025	5459	11	cups	cup	NNS
60025	5459	12	full	full	JJ
60025	5459	13	of	of	IN
60025	5459	14	water	water	NN
60025	5459	15	,	,	,
60025	5459	16	till	till	IN
60025	5459	17	it	-PRON-	PRP
60025	5459	18	is	be	VBZ
60025	5459	19	reduced	reduce	VBN
60025	5459	20	to	to	IN
60025	5459	21	one	one	CD
60025	5459	22	half	half	NN
60025	5459	23	.	.	.
60025	5460	1	Then	then	RB
60025	5460	2	stir	stir	VB
60025	5460	3	the	the	DT
60025	5460	4	isinglass	isinglass	NN
60025	5460	5	lukewarm	lukewarm	VBN
60025	5460	6	into	into	IN
60025	5460	7	the	the	DT
60025	5460	8	other	other	JJ
60025	5460	9	ingredients	ingredient	NNS
60025	5460	10	,	,	,
60025	5460	11	and	and	CC
60025	5460	12	put	put	VBD
60025	5460	13	them	-PRON-	PRP
60025	5460	14	into	into	IN
60025	5460	15	a	a	DT
60025	5460	16	glass	glass	NN
60025	5460	17	dish	dish	NN
60025	5460	18	to	to	TO
60025	5460	19	congeal	congeal	VB
60025	5460	20	.	.	.
60025	5461	1	CHOCOLATE	CHOCOLATE	NNP
60025	5461	2	CREAM.--Melt	cream.--melt	VBP
60025	5461	3	six	six	CD
60025	5461	4	ounces	ounce	NNS
60025	5461	5	of	of	IN
60025	5461	6	scraped	scrape	VBN
60025	5461	7	chocolate	chocolate	NN
60025	5461	8	and	and	CC
60025	5461	9	four	four	CD
60025	5461	10	ounces	ounce	NNS
60025	5461	11	of	of	IN
60025	5461	12	white	white	JJ
60025	5461	13	sugar	sugar	NN
60025	5461	14	in	in	IN
60025	5461	15	one	one	CD
60025	5461	16	pint	pint	NN
60025	5461	17	of	of	IN
60025	5461	18	boiling	boil	VBG
60025	5461	19	milk	milk	NN
60025	5461	20	.	.	.
60025	5462	1	Stir	stir	VB
60025	5462	2	in	in	IN
60025	5462	3	an	an	DT
60025	5462	4	ounce	ounce	NN
60025	5462	5	of	of	IN
60025	5462	6	dissolved	dissolve	VBN
60025	5462	7	isinglass	isinglass	NN
60025	5462	8	.	.	.
60025	5463	1	When	when	WRB
60025	5463	2	the	the	DT
60025	5463	3	whole	whole	NN
60025	5463	4	has	have	VBZ
60025	5463	5	boiled	boil	VBN
60025	5463	6	,	,	,
60025	5463	7	pour	pour	VB
60025	5463	8	it	-PRON-	PRP
60025	5463	9	into	into	IN
60025	5463	10	a	a	DT
60025	5463	11	mould	mould	NN
60025	5463	12	.	.	.
60025	5464	1	COLOURING	colouring	NN
60025	5464	2	FOR	for	IN
60025	5464	3	CONFECTIONARY	CONFECTIONARY	NNP
60025	5464	4	.	.	.
60025	5465	1	RED.--Take	RED.--Take	NNP
60025	5465	2	twenty	twenty	CD
60025	5465	3	grains	grain	NNS
60025	5465	4	of	of	IN
60025	5465	5	cochineal	cochineal	NN
60025	5465	6	,	,	,
60025	5465	7	and	and	CC
60025	5465	8	fifteen	fifteen	CD
60025	5465	9	grains	grain	NNS
60025	5465	10	of	of	IN
60025	5465	11	cream	cream	NN
60025	5465	12	of	of	IN
60025	5465	13	tartar	tartar	NN
60025	5465	14	finely	finely	RB
60025	5465	15	powdered	powder	VBD
60025	5465	16	;	;	:
60025	5465	17	add	add	VB
60025	5465	18	to	to	IN
60025	5465	19	them	-PRON-	PRP
60025	5465	20	a	a	DT
60025	5465	21	piece	piece	NN
60025	5465	22	of	of	IN
60025	5465	23	alum	alum	NN
60025	5465	24	the	the	DT
60025	5465	25	size	size	NN
60025	5465	26	of	of	IN
60025	5465	27	a	a	DT
60025	5465	28	cherry	cherry	NN
60025	5465	29	stone	stone	NN
60025	5465	30	,	,	,
60025	5465	31	and	and	CC
60025	5465	32	boil	boil	VB
60025	5465	33	them	-PRON-	PRP
60025	5465	34	with	with	IN
60025	5465	35	a	a	DT
60025	5465	36	jill	jill	NN
60025	5465	37	of	of	IN
60025	5465	38	soft	soft	JJ
60025	5465	39	water	water	NN
60025	5465	40	,	,	,
60025	5465	41	in	in	IN
60025	5465	42	an	an	DT
60025	5465	43	earthen	earthen	JJ
60025	5465	44	vessel	vessel	NN
60025	5465	45	,	,	,
60025	5465	46	slowly	slowly	RB
60025	5465	47	,	,	,
60025	5465	48	for	for	IN
60025	5465	49	half	half	PDT
60025	5465	50	an	an	DT
60025	5465	51	hour	hour	NN
60025	5465	52	.	.	.
60025	5466	1	Then	then	RB
60025	5466	2	strain	strain	VB
60025	5466	3	it	-PRON-	PRP
60025	5466	4	through	through	IN
60025	5466	5	muslin	muslin	NNP
60025	5466	6	,	,	,
60025	5466	7	and	and	CC
60025	5466	8	keep	keep	VB
60025	5466	9	it	-PRON-	PRP
60025	5466	10	tightly	tightly	RB
60025	5466	11	corked	cork	VBN
60025	5466	12	in	in	IN
60025	5466	13	a	a	DT
60025	5466	14	phial	phial	NN
60025	5466	15	.	.	.
60025	5467	1	COCHINEAL	COCHINEAL	NNP
60025	5467	2	FOR	for	IN
60025	5467	3	PRESENT	PRESENT	NNS
60025	5467	4	USE.--Take	use.--take	JJ
60025	5467	5	two	two	CD
60025	5467	6	cents	cent	NNS
60025	5467	7	'	'	POS
60025	5467	8	worth	worth	NN
60025	5467	9	of	of	IN
60025	5467	10	cochineal	cochineal	NNP
60025	5467	11	.	.	.
60025	5468	1	Lay	lay	VB
60025	5468	2	it	-PRON-	PRP
60025	5468	3	on	on	IN
60025	5468	4	a	a	DT
60025	5468	5	flat	flat	JJ
60025	5468	6	plate	plate	NN
60025	5468	7	,	,	,
60025	5468	8	and	and	CC
60025	5468	9	bruise	bruise	VB
60025	5468	10	it	-PRON-	PRP
60025	5468	11	with	with	IN
60025	5468	12	the	the	DT
60025	5468	13	blade	blade	NN
60025	5468	14	of	of	IN
60025	5468	15	a	a	DT
60025	5468	16	knife	knife	NN
60025	5468	17	.	.	.
60025	5469	1	Put	put	VB
60025	5469	2	it	-PRON-	PRP
60025	5469	3	into	into	IN
60025	5469	4	half	half	PDT
60025	5469	5	a	a	DT
60025	5469	6	tea	tea	NN
60025	5469	7	-	-	HYPH
60025	5469	8	cup	cup	NN
60025	5469	9	of	of	IN
60025	5469	10	alcohol	alcohol	NN
60025	5469	11	.	.	.
60025	5470	1	Let	let	VB
60025	5470	2	it	-PRON-	PRP
60025	5470	3	stand	stand	VB
60025	5470	4	a	a	DT
60025	5470	5	quarter	quarter	NN
60025	5470	6	of	of	IN
60025	5470	7	an	an	DT
60025	5470	8	hour	hour	NN
60025	5470	9	,	,	,
60025	5470	10	and	and	CC
60025	5470	11	then	then	RB
60025	5470	12	filter	filter	VB
60025	5470	13	it	-PRON-	PRP
60025	5470	14	through	through	IN
60025	5470	15	fine	fine	JJ
60025	5470	16	muslin	muslin	NN
60025	5470	17	.	.	.
60025	5471	1	YELLOW	YELLOW	NNP
60025	5471	2	COLOURING.--Take	colouring.--take	VBP
60025	5471	3	a	a	DT
60025	5471	4	little	little	JJ
60025	5471	5	saffron	saffron	NN
60025	5471	6	,	,	,
60025	5471	7	put	put	VBD
60025	5471	8	it	-PRON-	PRP
60025	5471	9	into	into	IN
60025	5471	10	an	an	DT
60025	5471	11	earthen	earthen	JJ
60025	5471	12	vessel	vessel	NN
60025	5471	13	with	with	IN
60025	5471	14	a	a	DT
60025	5471	15	very	very	RB
60025	5471	16	small	small	JJ
60025	5471	17	quantity	quantity	NN
60025	5471	18	of	of	IN
60025	5471	19	cold	cold	JJ
60025	5471	20	soft	soft	JJ
60025	5471	21	water	water	NN
60025	5471	22	,	,	,
60025	5471	23	and	and	CC
60025	5471	24	let	let	VB
60025	5471	25	it	-PRON-	PRP
60025	5471	26	steep	steep	VB
60025	5471	27	till	till	IN
60025	5471	28	the	the	DT
60025	5471	29	colour	colour	NN
60025	5471	30	of	of	IN
60025	5471	31	the	the	DT
60025	5471	32	infusion	infusion	NN
60025	5471	33	is	be	VBZ
60025	5471	34	a	a	DT
60025	5471	35	bright	bright	JJ
60025	5471	36	yellow	yellow	NN
60025	5471	37	.	.	.
60025	5472	1	Then	then	RB
60025	5472	2	strain	strain	VB
60025	5472	3	it	-PRON-	PRP
60025	5472	4	.	.	.
60025	5473	1	The	the	DT
60025	5473	2	yellow	yellow	JJ
60025	5473	3	seeds	seed	NNS
60025	5473	4	of	of	IN
60025	5473	5	lilies	lily	NNS
60025	5473	6	will	will	MD
60025	5473	7	answer	answer	VB
60025	5473	8	nearly	nearly	RB
60025	5473	9	the	the	DT
60025	5473	10	same	same	JJ
60025	5473	11	purpose	purpose	NN
60025	5473	12	.	.	.
60025	5474	1	GREEN.--Take	green.--take	NN
60025	5474	2	fresh	fresh	JJ
60025	5474	3	spinach	spinach	NN
60025	5474	4	or	or	CC
60025	5474	5	beet	beet	NN
60025	5474	6	leaves	leave	NNS
60025	5474	7	,	,	,
60025	5474	8	and	and	CC
60025	5474	9	pound	pound	VB
60025	5474	10	them	-PRON-	PRP
60025	5474	11	in	in	IN
60025	5474	12	a	a	DT
60025	5474	13	marble	marble	NN
60025	5474	14	mortar	mortar	NN
60025	5474	15	.	.	.
60025	5475	1	If	if	IN
60025	5475	2	you	-PRON-	PRP
60025	5475	3	want	want	VBP
60025	5475	4	it	-PRON-	PRP
60025	5475	5	for	for	IN
60025	5475	6	immediate	immediate	JJ
60025	5475	7	use	use	NN
60025	5475	8	,	,	,
60025	5475	9	take	take	VB
60025	5475	10	off	off	RP
60025	5475	11	the	the	DT
60025	5475	12	green	green	JJ
60025	5475	13	froth	froth	NN
60025	5475	14	as	as	IN
60025	5475	15	it	-PRON-	PRP
60025	5475	16	rises	rise	VBZ
60025	5475	17	,	,	,
60025	5475	18	and	and	CC
60025	5475	19	mix	mix	VB
60025	5475	20	it	-PRON-	PRP
60025	5475	21	with	with	IN
60025	5475	22	the	the	DT
60025	5475	23	article	article	NN
60025	5475	24	you	-PRON-	PRP
60025	5475	25	intend	intend	VBP
60025	5475	26	to	to	TO
60025	5475	27	colour	colour	VB
60025	5475	28	.	.	.
60025	5476	1	If	if	IN
60025	5476	2	you	-PRON-	PRP
60025	5476	3	wish	wish	VBP
60025	5476	4	to	to	TO
60025	5476	5	keep	keep	VB
60025	5476	6	it	-PRON-	PRP
60025	5476	7	a	a	DT
60025	5476	8	few	few	JJ
60025	5476	9	days	day	NNS
60025	5476	10	,	,	,
60025	5476	11	take	take	VB
60025	5476	12	the	the	DT
60025	5476	13	juice	juice	NN
60025	5476	14	when	when	WRB
60025	5476	15	you	-PRON-	PRP
60025	5476	16	have	have	VBP
60025	5476	17	pressed	press	VBN
60025	5476	18	out	out	RP
60025	5476	19	a	a	DT
60025	5476	20	tea	tea	NN
60025	5476	21	-	-	HYPH
60025	5476	22	cup	cup	NN
60025	5476	23	full	full	JJ
60025	5476	24	,	,	,
60025	5476	25	and	and	CC
60025	5476	26	adding	add	VBG
60025	5476	27	to	to	IN
60025	5476	28	it	-PRON-	PRP
60025	5476	29	a	a	DT
60025	5476	30	piece	piece	NN
60025	5476	31	of	of	IN
60025	5476	32	alum	alum	NN
60025	5476	33	the	the	DT
60025	5476	34	size	size	NN
60025	5476	35	of	of	IN
60025	5476	36	a	a	DT
60025	5476	37	pea	pea	NN
60025	5476	38	,	,	,
60025	5476	39	give	give	VB
60025	5476	40	it	-PRON-	PRP
60025	5476	41	a	a	DT
60025	5476	42	boil	boil	NN
60025	5476	43	in	in	IN
60025	5476	44	a	a	DT
60025	5476	45	saucepan	saucepan	NN
60025	5476	46	.	.	.
60025	5477	1	WHITE.--Blanch	white.--blanch	UH
60025	5477	2	some	some	DT
60025	5477	3	almonds	almond	VBZ
60025	5477	4	,	,	,
60025	5477	5	soak	soak	VB
60025	5477	6	them	-PRON-	PRP
60025	5477	7	in	in	IN
60025	5477	8	cold	cold	JJ
60025	5477	9	water	water	NN
60025	5477	10	,	,	,
60025	5477	11	and	and	CC
60025	5477	12	then	then	RB
60025	5477	13	pound	pound	VB
60025	5477	14	them	-PRON-	PRP
60025	5477	15	to	to	IN
60025	5477	16	a	a	DT
60025	5477	17	smooth	smooth	JJ
60025	5477	18	paste	paste	NN
60025	5477	19	in	in	IN
60025	5477	20	a	a	DT
60025	5477	21	marble	marble	NN
60025	5477	22	mortar	mortar	NN
60025	5477	23	;	;	:
60025	5477	24	adding	add	VBG
60025	5477	25	at	at	IN
60025	5477	26	intervals	interval	NNS
60025	5477	27	a	a	DT
60025	5477	28	little	little	JJ
60025	5477	29	rose	rose	NN
60025	5477	30	water	water	NN
60025	5477	31	.	.	.
60025	5478	1	Thick	thick	JJ
60025	5478	2	cream	cream	NN
60025	5478	3	will	will	MD
60025	5478	4	communicate	communicate	VB
60025	5478	5	a	a	DT
60025	5478	6	white	white	JJ
60025	5478	7	colour	colour	NN
60025	5478	8	.	.	.
60025	5479	1	These	these	DT
60025	5479	2	preparations	preparation	NNS
60025	5479	3	may	may	MD
60025	5479	4	be	be	VB
60025	5479	5	used	use	VBN
60025	5479	6	for	for	IN
60025	5479	7	jellies	jelly	NNS
60025	5479	8	,	,	,
60025	5479	9	ice	ice	NN
60025	5479	10	creams	cream	NNS
60025	5479	11	,	,	,
60025	5479	12	blanc	blanc	NN
60025	5479	13	-	-	HYPH
60025	5479	14	mange	mange	NN
60025	5479	15	,	,	,
60025	5479	16	syllabubs	syllabub	VBZ
60025	5479	17	,	,	,
60025	5479	18	icing	ice	VBG
60025	5479	19	for	for	IN
60025	5479	20	cakes	cake	NNS
60025	5479	21	;	;	,
60025	5479	22	and	and	CC
60025	5479	23	for	for	IN
60025	5479	24	various	various	JJ
60025	5479	25	articles	article	NNS
60025	5479	26	of	of	IN
60025	5479	27	confectionary	confectionary	NN
60025	5479	28	.	.	.
60025	5480	1	CAKES	CAKES	NNP
60025	5480	2	,	,	,
60025	5480	3	ETC	ETC	NNP
60025	5480	4	.	.	.
60025	5481	1	GENERAL	GENERAL	NNP
60025	5481	2	OBSERVATIONS	observations	JJ
60025	5481	3	.	.	.
60025	5482	1	Unless	unless	IN
60025	5482	2	you	-PRON-	PRP
60025	5482	3	are	be	VBP
60025	5482	4	provided	provide	VBN
60025	5482	5	with	with	IN
60025	5482	6	proper	proper	JJ
60025	5482	7	and	and	CC
60025	5482	8	convenient	convenient	JJ
60025	5482	9	utensils	utensil	NNS
60025	5482	10	and	and	CC
60025	5482	11	materials	material	NNS
60025	5482	12	,	,	,
60025	5482	13	the	the	DT
60025	5482	14	difficulty	difficulty	NN
60025	5482	15	of	of	IN
60025	5482	16	preparing	prepare	VBG
60025	5482	17	cakes	cake	NNS
60025	5482	18	will	will	MD
60025	5482	19	be	be	VB
60025	5482	20	great	great	JJ
60025	5482	21	,	,	,
60025	5482	22	and	and	CC
60025	5482	23	in	in	IN
60025	5482	24	most	most	JJS
60025	5482	25	instances	instance	NNS
60025	5482	26	a	a	DT
60025	5482	27	failure	failure	NN
60025	5482	28	;	;	,
60025	5482	29	involving	involve	VBG
60025	5482	30	disappointment	disappointment	NN
60025	5482	31	,	,	,
60025	5482	32	waste	waste	NN
60025	5482	33	of	of	IN
60025	5482	34	time	time	NN
60025	5482	35	,	,	,
60025	5482	36	and	and	CC
60025	5482	37	useless	useless	JJ
60025	5482	38	expense	expense	NN
60025	5482	39	.	.	.
60025	5483	1	Accuracy	accuracy	NN
60025	5483	2	in	in	IN
60025	5483	3	proportioning	proportion	VBG
60025	5483	4	the	the	DT
60025	5483	5	ingredients	ingredient	NNS
60025	5483	6	is	be	VBZ
60025	5483	7	indispensable	indispensable	JJ
60025	5483	8	;	;	:
60025	5483	9	and	and	CC
60025	5483	10	therefore	therefore	RB
60025	5483	11	scales	scale	NNS
60025	5483	12	and	and	CC
60025	5483	13	weights	weight	NNS
60025	5483	14	,	,	,
60025	5483	15	and	and	CC
60025	5483	16	a	a	DT
60025	5483	17	set	set	NN
60025	5483	18	of	of	IN
60025	5483	19	tin	tin	JJ
60025	5483	20	measures	measure	NNS
60025	5483	21	(	(	-LRB-
60025	5483	22	at	at	IN
60025	5483	23	least	least	JJS
60025	5483	24	from	from	IN
60025	5483	25	a	a	DT
60025	5483	26	quart	quart	NN
60025	5483	27	down	down	RP
60025	5483	28	to	to	IN
60025	5483	29	a	a	DT
60025	5483	30	jill	jill	NN
60025	5483	31	)	)	-RRB-
60025	5483	32	are	be	VBP
60025	5483	33	of	of	IN
60025	5483	34	the	the	DT
60025	5483	35	utmost	utmost	JJ
60025	5483	36	importance	importance	NN
60025	5483	37	.	.	.
60025	5484	1	A	a	DT
60025	5484	2	large	large	JJ
60025	5484	3	sieve	sieve	NN
60025	5484	4	for	for	IN
60025	5484	5	flour	flour	NN
60025	5484	6	is	be	VBZ
60025	5484	7	also	also	RB
60025	5484	8	necessary	necessary	JJ
60025	5484	9	;	;	:
60025	5484	10	and	and	CC
60025	5484	11	smaller	small	JJR
60025	5484	12	ones	one	NNS
60025	5484	13	for	for	IN
60025	5484	14	sugar	sugar	NN
60025	5484	15	and	and	CC
60025	5484	16	spice	spice	NN
60025	5484	17	.	.	.
60025	5485	1	There	there	EX
60025	5485	2	should	should	MD
60025	5485	3	be	be	VB
60025	5485	4	a	a	DT
60025	5485	5	marble	marble	NN
60025	5485	6	mortar	mortar	NN
60025	5485	7	,	,	,
60025	5485	8	or	or	CC
60025	5485	9	one	one	CD
60025	5485	10	of	of	IN
60025	5485	11	lignum	lignum	NN
60025	5485	12	vitÃ	vitÃ	NNS
60025	5485	13	¦	¦	:
60025	5485	14	,	,	,
60025	5485	15	(	(	-LRB-
60025	5485	16	the	the	DT
60025	5485	17	hardest	hard	JJS
60025	5485	18	of	of	IN
60025	5485	19	all	all	DT
60025	5485	20	wood	wood	NN
60025	5485	21	;	;	,
60025	5485	22	)	)	-RRB-
60025	5485	23	those	those	DT
60025	5485	24	of	of	IN
60025	5485	25	iron	iron	NN
60025	5485	26	(	(	-LRB-
60025	5485	27	however	however	RB
60025	5485	28	well	well	RB
60025	5485	29	tinned	tinned	JJ
60025	5485	30	)	)	-RRB-
60025	5485	31	are	be	VBP
60025	5485	32	apt	apt	JJ
60025	5485	33	to	to	TO
60025	5485	34	discolour	discolour	VB
60025	5485	35	the	the	DT
60025	5485	36	articles	article	NNS
60025	5485	37	pounded	pound	VBN
60025	5485	38	in	in	IN
60025	5485	39	them	-PRON-	PRP
60025	5485	40	.	.	.
60025	5486	1	Spice	spice	NN
60025	5486	2	may	may	MD
60025	5486	3	be	be	VB
60025	5486	4	ground	grind	VBN
60025	5486	5	in	in	IN
60025	5486	6	a	a	DT
60025	5486	7	mill	mill	NN
60025	5486	8	kept	keep	VBN
60025	5486	9	exclusively	exclusively	RB
60025	5486	10	for	for	IN
60025	5486	11	that	that	DT
60025	5486	12	purpose	purpose	NN
60025	5486	13	.	.	.
60025	5487	1	Every	every	DT
60025	5487	2	kitchen	kitchen	NN
60025	5487	3	should	should	MD
60025	5487	4	be	be	VB
60025	5487	5	provided	provide	VBN
60025	5487	6	with	with	IN
60025	5487	7	spice	spice	NN
60025	5487	8	-	-	HYPH
60025	5487	9	boxes	box	NNS
60025	5487	10	.	.	.
60025	5488	1	You	-PRON-	PRP
60025	5488	2	should	should	MD
60025	5488	3	have	have	VB
60025	5488	4	a	a	DT
60025	5488	5	large	large	JJ
60025	5488	6	grater	grater	NN
60025	5488	7	for	for	IN
60025	5488	8	lemon	lemon	NN
60025	5488	9	,	,	,
60025	5488	10	cocoa	cocoa	NN
60025	5488	11	-	-	HYPH
60025	5488	12	nut	nut	NNP
60025	5488	13	,	,	,
60025	5488	14	&	&	CC
60025	5488	15	c.	c.	NNP
60025	5488	16	,	,	,
60025	5488	17	and	and	CC
60025	5488	18	a	a	DT
60025	5488	19	small	small	JJ
60025	5488	20	one	one	CD
60025	5488	21	for	for	IN
60025	5488	22	nutmeg	nutmeg	NNS
60025	5488	23	.	.	.
60025	5489	1	Butter	butter	NN
60025	5489	2	and	and	CC
60025	5489	3	sugar	sugar	NN
60025	5489	4	can	can	MD
60025	5489	5	not	not	RB
60025	5489	6	be	be	VB
60025	5489	7	stirred	stir	VBN
60025	5489	8	together	together	RB
60025	5489	9	conveniently	conveniently	RB
60025	5489	10	without	without	IN
60025	5489	11	a	a	DT
60025	5489	12	spaddle	spaddle	NN
60025	5489	13	or	or	CC
60025	5489	14	spattle	spattle	NN
60025	5489	15	,	,	,
60025	5489	16	which	which	WDT
60025	5489	17	is	be	VBZ
60025	5489	18	a	a	DT
60025	5489	19	round	round	JJ
60025	5489	20	stick	stick	NN
60025	5489	21	flattened	flatten	VBD
60025	5489	22	at	at	IN
60025	5489	23	one	one	CD
60025	5489	24	end	end	NN
60025	5489	25	;	;	:
60025	5489	26	and	and	CC
60025	5489	27	a	a	DT
60025	5489	28	deep	deep	JJ
60025	5489	29	earthen	earthen	JJ
60025	5489	30	pan	pan	NN
60025	5489	31	with	with	IN
60025	5489	32	sides	side	NNS
60025	5489	33	nearly	nearly	RB
60025	5489	34	straight	straight	RB
60025	5489	35	.	.	.
60025	5490	1	For	for	IN
60025	5490	2	beating	beat	VBG
60025	5490	3	eggs	egg	NNS
60025	5490	4	,	,	,
60025	5490	5	you	-PRON-	PRP
60025	5490	6	should	should	MD
60025	5490	7	have	have	VB
60025	5490	8	hickory	hickory	JJ
60025	5490	9	rods	rod	NNS
60025	5490	10	or	or	CC
60025	5490	11	a	a	DT
60025	5490	12	wire	wire	NN
60025	5490	13	whip	whip	NN
60025	5490	14	,	,	,
60025	5490	15	and	and	CC
60025	5490	16	broad	broad	JJ
60025	5490	17	shallow	shallow	JJ
60025	5490	18	earthen	earthen	JJ
60025	5490	19	pans	pan	NNS
60025	5490	20	.	.	.
60025	5491	1	Neither	neither	CC
60025	5491	2	the	the	DT
60025	5491	3	eggs	egg	NNS
60025	5491	4	,	,	,
60025	5491	5	nor	nor	CC
60025	5491	6	the	the	DT
60025	5491	7	butter	butter	NN
60025	5491	8	and	and	CC
60025	5491	9	sugar	sugar	NN
60025	5491	10	should	should	MD
60025	5491	11	be	be	VB
60025	5491	12	beaten	beat	VBN
60025	5491	13	in	in	IN
60025	5491	14	tin	tin	NN
60025	5491	15	,	,	,
60025	5491	16	as	as	IN
60025	5491	17	the	the	DT
60025	5491	18	coldness	coldness	NN
60025	5491	19	of	of	IN
60025	5491	20	the	the	DT
60025	5491	21	metal	metal	NN
60025	5491	22	will	will	MD
60025	5491	23	prevent	prevent	VB
60025	5491	24	them	-PRON-	PRP
60025	5491	25	from	from	IN
60025	5491	26	becoming	become	VBG
60025	5491	27	light	light	NN
60025	5491	28	.	.	.
60025	5492	1	For	for	IN
60025	5492	2	baking	bake	VBG
60025	5492	3	large	large	JJ
60025	5492	4	cakes	cake	NNS
60025	5492	5	,	,	,
60025	5492	6	the	the	DT
60025	5492	7	pans	pans	NNPS
60025	5492	8	(	(	-LRB-
60025	5492	9	whether	whether	IN
60025	5492	10	of	of	IN
60025	5492	11	block	block	NN
60025	5492	12	tin	tin	NN
60025	5492	13	or	or	CC
60025	5492	14	earthen	earthen	NNP
60025	5492	15	)	)	-RRB-
60025	5492	16	should	should	MD
60025	5492	17	have	have	VB
60025	5492	18	straight	straight	JJ
60025	5492	19	sides	side	NNS
60025	5492	20	;	;	:
60025	5492	21	if	if	IN
60025	5492	22	the	the	DT
60025	5492	23	sides	side	NNS
60025	5492	24	slope	slope	VBP
60025	5492	25	inward	inward	RB
60025	5492	26	,	,	,
60025	5492	27	there	there	EX
60025	5492	28	will	will	MD
60025	5492	29	be	be	VB
60025	5492	30	much	much	JJ
60025	5492	31	difficulty	difficulty	NN
60025	5492	32	in	in	IN
60025	5492	33	icing	ice	VBG
60025	5492	34	the	the	DT
60025	5492	35	cake	cake	NN
60025	5492	36	.	.	.
60025	5493	1	Pans	pan	NNS
60025	5493	2	with	with	IN
60025	5493	3	a	a	DT
60025	5493	4	hollow	hollow	JJ
60025	5493	5	tube	tube	NN
60025	5493	6	going	go	VBG
60025	5493	7	up	up	RP
60025	5493	8	from	from	IN
60025	5493	9	the	the	DT
60025	5493	10	centre	centre	NN
60025	5493	11	,	,	,
60025	5493	12	are	be	VBP
60025	5493	13	supposed	suppose	VBN
60025	5493	14	to	to	TO
60025	5493	15	diffuse	diffuse	VB
60025	5493	16	the	the	DT
60025	5493	17	heat	heat	NN
60025	5493	18	more	more	RBR
60025	5493	19	equally	equally	RB
60025	5493	20	through	through	IN
60025	5493	21	the	the	DT
60025	5493	22	middle	middle	NN
60025	5493	23	of	of	IN
60025	5493	24	the	the	DT
60025	5493	25	cake	cake	NN
60025	5493	26	.	.	.
60025	5494	1	Buns	bun	NNS
60025	5494	2	and	and	CC
60025	5494	3	some	some	DT
60025	5494	4	other	other	JJ
60025	5494	5	cakes	cake	NNS
60025	5494	6	should	should	MD
60025	5494	7	be	be	VB
60025	5494	8	baked	bake	VBN
60025	5494	9	in	in	IN
60025	5494	10	square	square	JJ
60025	5494	11	shallow	shallow	JJ
60025	5494	12	pans	pan	NNS
60025	5494	13	of	of	IN
60025	5494	14	block	block	NN
60025	5494	15	tin	tin	NN
60025	5494	16	or	or	CC
60025	5494	17	iron	iron	NN
60025	5494	18	.	.	.
60025	5495	1	Little	little	JJ
60025	5495	2	tins	tin	NNS
60025	5495	3	for	for	IN
60025	5495	4	queen	queen	NNP
60025	5495	5	cakes	cakes	NNPS
60025	5495	6	,	,	,
60025	5495	7	&	&	CC
60025	5495	8	c.	c.	NNP
60025	5495	9	are	be	VBP
60025	5495	10	most	most	RBS
60025	5495	11	convenient	convenient	JJ
60025	5495	12	when	when	WRB
60025	5495	13	of	of	IN
60025	5495	14	a	a	DT
60025	5495	15	round	round	JJ
60025	5495	16	or	or	CC
60025	5495	17	oval	oval	JJ
60025	5495	18	shape	shape	NN
60025	5495	19	.	.	.
60025	5496	1	All	all	DT
60025	5496	2	baking	baking	NN
60025	5496	3	pans	pan	NNS
60025	5496	4	,	,	,
60025	5496	5	whether	whether	IN
60025	5496	6	large	large	JJ
60025	5496	7	or	or	CC
60025	5496	8	small	small	JJ
60025	5496	9	,	,	,
60025	5496	10	should	should	MD
60025	5496	11	be	be	VB
60025	5496	12	well	well	RB
60025	5496	13	greased	grease	VBN
60025	5496	14	with	with	IN
60025	5496	15	fresh	fresh	JJ
60025	5496	16	butter	butter	NN
60025	5496	17	before	before	IN
60025	5496	18	the	the	DT
60025	5496	19	mixture	mixture	NN
60025	5496	20	is	be	VBZ
60025	5496	21	put	put	VBN
60025	5496	22	into	into	IN
60025	5496	23	them	-PRON-	PRP
60025	5496	24	,	,	,
60025	5496	25	and	and	CC
60025	5496	26	should	should	MD
60025	5496	27	be	be	VB
60025	5496	28	filled	fill	VBN
60025	5496	29	but	but	CC
60025	5496	30	little	little	JJ
60025	5496	31	more	more	JJR
60025	5496	32	than	than	IN
60025	5496	33	half	half	NN
60025	5496	34	.	.	.
60025	5497	1	You	-PRON-	PRP
60025	5497	2	should	should	MD
60025	5497	3	have	have	VB
60025	5497	4	at	at	RB
60025	5497	5	least	least	RBS
60025	5497	6	two	two	CD
60025	5497	7	dozen	dozen	NN
60025	5497	8	little	little	JJ
60025	5497	9	tins	tin	NNS
60025	5497	10	,	,	,
60025	5497	11	that	that	IN
60025	5497	12	a	a	DT
60025	5497	13	second	second	JJ
60025	5497	14	supply	supply	NN
60025	5497	15	may	may	MD
60025	5497	16	be	be	VB
60025	5497	17	ready	ready	JJ
60025	5497	18	for	for	IN
60025	5497	19	the	the	DT
60025	5497	20	oven	oven	JJ
60025	5497	21	the	the	DT
60025	5497	22	moment	moment	NN
60025	5497	23	the	the	DT
60025	5497	24	first	first	JJ
60025	5497	25	is	be	VBZ
60025	5497	26	taken	take	VBN
60025	5497	27	out	out	RP
60025	5497	28	.	.	.
60025	5498	1	You	-PRON-	PRP
60025	5498	2	will	will	MD
60025	5498	3	also	also	RB
60025	5498	4	want	want	VB
60025	5498	5	tin	tin	NN
60025	5498	6	cutters	cutter	NNS
60025	5498	7	for	for	IN
60025	5498	8	cakes	cake	NNS
60025	5498	9	that	that	WDT
60025	5498	10	are	be	VBP
60025	5498	11	rolled	roll	VBN
60025	5498	12	out	out	RP
60025	5498	13	in	in	IN
60025	5498	14	dough	dough	NN
60025	5498	15	.	.	.
60025	5499	1	All	all	PDT
60025	5499	2	the	the	DT
60025	5499	3	utensils	utensil	NNS
60025	5499	4	should	should	MD
60025	5499	5	be	be	VB
60025	5499	6	cleaned	clean	VBN
60025	5499	7	and	and	CC
60025	5499	8	put	put	VBN
60025	5499	9	away	away	RB
60025	5499	10	as	as	RB
60025	5499	11	soon	soon	RB
60025	5499	12	as	as	IN
60025	5499	13	they	-PRON-	PRP
60025	5499	14	are	be	VBP
60025	5499	15	done	do	VBN
60025	5499	16	with	with	IN
60025	5499	17	.	.	.
60025	5500	1	They	-PRON-	PRP
60025	5500	2	should	should	MD
60025	5500	3	be	be	VB
60025	5500	4	all	all	DT
60025	5500	5	kept	keep	VBN
60025	5500	6	together	together	RB
60025	5500	7	,	,	,
60025	5500	8	and	and	CC
60025	5500	9	,	,	,
60025	5500	10	if	if	IN
60025	5500	11	possible	possible	JJ
60025	5500	12	,	,	,
60025	5500	13	not	not	RB
60025	5500	14	used	use	VBN
60025	5500	15	for	for	IN
60025	5500	16	any	any	DT
60025	5500	17	other	other	JJ
60025	5500	18	purposes	purpose	NNS
60025	5500	19	.	.	.
60025	5501	1	[	[	-LRB-
60025	5501	2	H	h	NN
60025	5501	3	]	]	-RRB-
60025	5501	4	As	as	IN
60025	5501	5	it	-PRON-	PRP
60025	5501	6	is	be	VBZ
60025	5501	7	always	always	RB
60025	5501	8	desirable	desirable	JJ
60025	5501	9	that	that	IN
60025	5501	10	cake	cake	NN
60025	5501	11	-	-	HYPH
60025	5501	12	making	making	NN
60025	5501	13	should	should	MD
60025	5501	14	be	be	VB
60025	5501	15	commenced	commence	VBN
60025	5501	16	at	at	IN
60025	5501	17	an	an	DT
60025	5501	18	early	early	JJ
60025	5501	19	hour	hour	NN
60025	5501	20	,	,	,
60025	5501	21	it	-PRON-	PRP
60025	5501	22	is	be	VBZ
60025	5501	23	well	well	RB
60025	5501	24	on	on	IN
60025	5501	25	the	the	DT
60025	5501	26	day	day	NN
60025	5501	27	previous	previous	JJ
60025	5501	28	to	to	TO
60025	5501	29	ascertain	ascertain	VB
60025	5501	30	if	if	IN
60025	5501	31	all	all	PDT
60025	5501	32	the	the	DT
60025	5501	33	materials	material	NNS
60025	5501	34	are	be	VBP
60025	5501	35	in	in	IN
60025	5501	36	the	the	DT
60025	5501	37	house	house	NN
60025	5501	38	;	;	:
60025	5501	39	that	that	IN
60025	5501	40	there	there	EX
60025	5501	41	may	may	MD
60025	5501	42	be	be	VB
60025	5501	43	no	no	DT
60025	5501	44	unnecessary	unnecessary	JJ
60025	5501	45	delay	delay	NN
60025	5501	46	from	from	IN
60025	5501	47	sending	send	VBG
60025	5501	48	or	or	CC
60025	5501	49	waiting	wait	VBG
60025	5501	50	for	for	IN
60025	5501	51	them	-PRON-	PRP
60025	5501	52	in	in	IN
60025	5501	53	the	the	DT
60025	5501	54	morning	morning	NN
60025	5501	55	.	.	.
60025	5502	1	Wastefulness	wastefulness	NN
60025	5502	2	is	be	VBZ
60025	5502	3	to	to	TO
60025	5502	4	be	be	VB
60025	5502	5	avoided	avoid	VBN
60025	5502	6	in	in	IN
60025	5502	7	every	every	DT
60025	5502	8	thing	thing	NN
60025	5502	9	;	;	:
60025	5502	10	but	but	CC
60025	5502	11	it	-PRON-	PRP
60025	5502	12	is	be	VBZ
60025	5502	13	utterly	utterly	RB
60025	5502	14	impossible	impossible	JJ
60025	5502	15	that	that	IN
60025	5502	16	cakes	cake	NNS
60025	5502	17	can	can	MD
60025	5502	18	be	be	VB
60025	5502	19	good	good	JJ
60025	5502	20	(	(	-LRB-
60025	5502	21	or	or	CC
60025	5502	22	indeed	indeed	RB
60025	5502	23	any	any	DT
60025	5502	24	thing	thing	NN
60025	5502	25	else	else	RB
60025	5502	26	)	)	-RRB-
60025	5502	27	without	without	IN
60025	5502	28	a	a	DT
60025	5502	29	liberal	liberal	JJ
60025	5502	30	allowance	allowance	NN
60025	5502	31	of	of	IN
60025	5502	32	good	good	JJ
60025	5502	33	materials	material	NNS
60025	5502	34	.	.	.
60025	5503	1	Cakes	cake	NNS
60025	5503	2	are	be	VBP
60025	5503	3	frequently	frequently	RB
60025	5503	4	rendered	render	VBN
60025	5503	5	hard	hard	RB
60025	5503	6	,	,	,
60025	5503	7	heavy	heavy	JJ
60025	5503	8	,	,	,
60025	5503	9	and	and	CC
60025	5503	10	uneatable	uneatable	JJ
60025	5503	11	by	by	IN
60025	5503	12	a	a	DT
60025	5503	13	misplaced	misplace	VBN
60025	5503	14	economy	economy	NN
60025	5503	15	in	in	IN
60025	5503	16	eggs	egg	NNS
60025	5503	17	and	and	CC
60025	5503	18	butter	butter	NN
60025	5503	19	;	;	,
60025	5503	20	or	or	CC
60025	5503	21	tasteless	tasteless	JJ
60025	5503	22	and	and	CC
60025	5503	23	insipid	insipid	JJ
60025	5503	24	for	for	IN
60025	5503	25	want	want	NN
60025	5503	26	of	of	IN
60025	5503	27	their	-PRON-	PRP$
60025	5503	28	due	due	JJ
60025	5503	29	seasoning	seasoning	NN
60025	5503	30	of	of	IN
60025	5503	31	spice	spice	NN
60025	5503	32	,	,	,
60025	5503	33	lemon	lemon	NNP
60025	5503	34	,	,	,
60025	5503	35	&	&	CC
60025	5503	36	c.	c.	NNP
60025	5503	37	Use	Use	NNP
60025	5503	38	no	no	DT
60025	5503	39	flour	flour	NN
60025	5503	40	but	but	CC
60025	5503	41	the	the	DT
60025	5503	42	best	good	JJS
60025	5503	43	superfine	superfine	NN
60025	5503	44	;	;	:
60025	5503	45	if	if	IN
60025	5503	46	the	the	DT
60025	5503	47	flour	flour	NN
60025	5503	48	is	be	VBZ
60025	5503	49	of	of	IN
60025	5503	50	inferior	inferior	JJ
60025	5503	51	quality	quality	NN
60025	5503	52	,	,	,
60025	5503	53	the	the	DT
60025	5503	54	cakes	cake	NNS
60025	5503	55	will	will	MD
60025	5503	56	be	be	VB
60025	5503	57	heavy	heavy	JJ
60025	5503	58	,	,	,
60025	5503	59	ill	ill	JJ
60025	5503	60	-	-	HYPH
60025	5503	61	coloured	coloured	JJ
60025	5503	62	,	,	,
60025	5503	63	and	and	CC
60025	5503	64	unfit	unfit	JJ
60025	5503	65	to	to	TO
60025	5503	66	eat	eat	VB
60025	5503	67	.	.	.
60025	5504	1	Even	even	RB
60025	5504	2	the	the	DT
60025	5504	3	best	good	JJS
60025	5504	4	flour	flour	NN
60025	5504	5	should	should	MD
60025	5504	6	always	always	RB
60025	5504	7	be	be	VB
60025	5504	8	sifted	sift	VBN
60025	5504	9	.	.	.
60025	5505	1	No	no	DT
60025	5505	2	butter	butter	NN
60025	5505	3	that	that	WDT
60025	5505	4	is	be	VBZ
60025	5505	5	not	not	RB
60025	5505	6	fresh	fresh	JJ
60025	5505	7	and	and	CC
60025	5505	8	good	good	JJ
60025	5505	9	,	,	,
60025	5505	10	should	should	MD
60025	5505	11	ever	ever	RB
60025	5505	12	be	be	VB
60025	5505	13	put	put	VBN
60025	5505	14	into	into	IN
60025	5505	15	cakes	cake	NNS
60025	5505	16	;	;	,
60025	5505	17	for	for	IN
60025	5505	18	it	-PRON-	PRP
60025	5505	19	will	will	MD
60025	5505	20	give	give	VB
60025	5505	21	them	-PRON-	PRP
60025	5505	22	a	a	DT
60025	5505	23	disagreeable	disagreeable	JJ
60025	5505	24	taste	taste	NN
60025	5505	25	which	which	WDT
60025	5505	26	can	can	MD
60025	5505	27	never	never	RB
60025	5505	28	be	be	VB
60025	5505	29	disguised	disguise	VBN
60025	5505	30	by	by	IN
60025	5505	31	the	the	DT
60025	5505	32	other	other	JJ
60025	5505	33	ingredients	ingredient	NNS
60025	5505	34	.	.	.
60025	5506	1	Even	even	RB
60025	5506	2	when	when	WRB
60025	5506	3	of	of	IN
60025	5506	4	excellent	excellent	JJ
60025	5506	5	quality	quality	NN
60025	5506	6	,	,	,
60025	5506	7	the	the	DT
60025	5506	8	butter	butter	NN
60025	5506	9	will	will	MD
60025	5506	10	be	be	VB
60025	5506	11	improved	improve	VBN
60025	5506	12	by	by	IN
60025	5506	13	washing	wash	VBG
60025	5506	14	it	-PRON-	PRP
60025	5506	15	in	in	IN
60025	5506	16	cold	cold	JJ
60025	5506	17	water	water	NN
60025	5506	18	,	,	,
60025	5506	19	and	and	CC
60025	5506	20	squeezing	squeeze	VBG
60025	5506	21	and	and	CC
60025	5506	22	pressing	press	VBG
60025	5506	23	it	-PRON-	PRP
60025	5506	24	.	.	.
60025	5507	1	Except	except	IN
60025	5507	2	for	for	IN
60025	5507	3	gingerbread	gingerbread	NN
60025	5507	4	,	,	,
60025	5507	5	use	use	VB
60025	5507	6	only	only	JJ
60025	5507	7	white	white	JJ
60025	5507	8	sugar	sugar	NN
60025	5507	9	,	,	,
60025	5507	10	(	(	-LRB-
60025	5507	11	for	for	IN
60025	5507	12	the	the	DT
60025	5507	13	finest	fine	JJS
60025	5507	14	cakes	cake	NNS
60025	5507	15	the	the	DT
60025	5507	16	best	good	JJS
60025	5507	17	loaf	loaf	NNS
60025	5507	18	,	,	,
60025	5507	19	)	)	-RRB-
60025	5507	20	and	and	CC
60025	5507	21	have	have	VB
60025	5507	22	it	-PRON-	PRP
60025	5507	23	pulverized	pulverize	VBN
60025	5507	24	by	by	IN
60025	5507	25	pounding	pound	VBG
60025	5507	26	it	-PRON-	PRP
60025	5507	27	in	in	IN
60025	5507	28	a	a	DT
60025	5507	29	mortar	mortar	NN
60025	5507	30	,	,	,
60025	5507	31	or	or	CC
60025	5507	32	crushing	crush	VBG
60025	5507	33	it	-PRON-	PRP
60025	5507	34	on	on	IN
60025	5507	35	the	the	DT
60025	5507	36	pasteboard	pasteboard	NN
60025	5507	37	with	with	IN
60025	5507	38	the	the	DT
60025	5507	39	rolling	rolling	NN
60025	5507	40	-	-	HYPH
60025	5507	41	pin	pin	NN
60025	5507	42	.	.	.
60025	5508	1	It	-PRON-	PRP
60025	5508	2	should	should	MD
60025	5508	3	then	then	RB
60025	5508	4	be	be	VB
60025	5508	5	sifted	sift	VBN
60025	5508	6	.	.	.
60025	5509	1	In	in	IN
60025	5509	2	mixing	mix	VBG
60025	5509	3	butter	butter	NN
60025	5509	4	and	and	CC
60025	5509	5	sugar	sugar	NN
60025	5509	6	,	,	,
60025	5509	7	sift	sift	VB
60025	5509	8	the	the	DT
60025	5509	9	sugar	sugar	NN
60025	5509	10	into	into	IN
60025	5509	11	a	a	DT
60025	5509	12	deep	deep	JJ
60025	5509	13	pan	pan	NN
60025	5509	14	,	,	,
60025	5509	15	cut	cut	VBD
60025	5509	16	up	up	RP
60025	5509	17	the	the	DT
60025	5509	18	butter	butter	NN
60025	5509	19	in	in	IN
60025	5509	20	it	-PRON-	PRP
60025	5509	21	,	,	,
60025	5509	22	set	set	VBD
60025	5509	23	it	-PRON-	PRP
60025	5509	24	in	in	IN
60025	5509	25	a	a	DT
60025	5509	26	warm	warm	JJ
60025	5509	27	place	place	NN
60025	5509	28	to	to	TO
60025	5509	29	soften	soften	VB
60025	5509	30	,	,	,
60025	5509	31	and	and	CC
60025	5509	32	then	then	RB
60025	5509	33	stir	stir	VB
60025	5509	34	it	-PRON-	PRP
60025	5509	35	very	very	RB
60025	5509	36	hard	hard	RB
60025	5509	37	with	with	IN
60025	5509	38	the	the	DT
60025	5509	39	spaddle	spaddle	NN
60025	5509	40	,	,	,
60025	5509	41	till	till	IN
60025	5509	42	it	-PRON-	PRP
60025	5509	43	becomes	become	VBZ
60025	5509	44	quite	quite	RB
60025	5509	45	light	light	JJ
60025	5509	46	,	,	,
60025	5509	47	and	and	CC
60025	5509	48	of	of	IN
60025	5509	49	the	the	DT
60025	5509	50	consistence	consistence	NN
60025	5509	51	of	of	IN
60025	5509	52	cream	cream	NN
60025	5509	53	.	.	.
60025	5510	1	In	in	IN
60025	5510	2	preparing	prepare	VBG
60025	5510	3	eggs	egg	NNS
60025	5510	4	,	,	,
60025	5510	5	break	break	VB
60025	5510	6	them	-PRON-	PRP
60025	5510	7	one	one	NN
60025	5510	8	at	at	IN
60025	5510	9	a	a	DT
60025	5510	10	time	time	NN
60025	5510	11	,	,	,
60025	5510	12	into	into	IN
60025	5510	13	a	a	DT
60025	5510	14	saucer	saucer	NN
60025	5510	15	,	,	,
60025	5510	16	that	that	IN
60025	5510	17	,	,	,
60025	5510	18	in	in	IN
60025	5510	19	case	case	NN
60025	5510	20	there	there	EX
60025	5510	21	should	should	MD
60025	5510	22	be	be	VB
60025	5510	23	a	a	DT
60025	5510	24	bad	bad	JJ
60025	5510	25	one	one	NN
60025	5510	26	among	among	IN
60025	5510	27	them	-PRON-	PRP
60025	5510	28	,	,	,
60025	5510	29	it	-PRON-	PRP
60025	5510	30	may	may	MD
60025	5510	31	not	not	RB
60025	5510	32	spoil	spoil	VB
60025	5510	33	the	the	DT
60025	5510	34	others	other	NNS
60025	5510	35	.	.	.
60025	5511	1	Put	put	VB
60025	5511	2	them	-PRON-	PRP
60025	5511	3	into	into	IN
60025	5511	4	a	a	DT
60025	5511	5	broad	broad	JJ
60025	5511	6	shallow	shallow	JJ
60025	5511	7	pan	pan	NN
60025	5511	8	,	,	,
60025	5511	9	and	and	CC
60025	5511	10	beat	beat	VBD
60025	5511	11	them	-PRON-	PRP
60025	5511	12	with	with	IN
60025	5511	13	rods	rod	NNS
60025	5511	14	or	or	CC
60025	5511	15	with	with	IN
60025	5511	16	a	a	DT
60025	5511	17	wire	wire	NN
60025	5511	18	whisk	whisk	NN
60025	5511	19	,	,	,
60025	5511	20	not	not	RB
60025	5511	21	merely	merely	RB
60025	5511	22	till	till	IN
60025	5511	23	they	-PRON-	PRP
60025	5511	24	froth	froth	VBP
60025	5511	25	,	,	,
60025	5511	26	but	but	CC
60025	5511	27	long	long	RB
60025	5511	28	afterwards	afterwards	RB
60025	5511	29	,	,	,
60025	5511	30	till	till	IN
60025	5511	31	the	the	DT
60025	5511	32	froth	froth	JJ
60025	5511	33	subsides	subside	NNS
60025	5511	34	,	,	,
60025	5511	35	and	and	CC
60025	5511	36	they	-PRON-	PRP
60025	5511	37	become	become	VBP
60025	5511	38	thick	thick	JJ
60025	5511	39	and	and	CC
60025	5511	40	smooth	smooth	JJ
60025	5511	41	like	like	UH
60025	5511	42	boiled	boil	VBN
60025	5511	43	custard	custard	NN
60025	5511	44	.	.	.
60025	5512	1	White	white	JJ
60025	5512	2	of	of	IN
60025	5512	3	egg	egg	NN
60025	5512	4	by	by	IN
60025	5512	5	itself	-PRON-	PRP
60025	5512	6	may	may	MD
60025	5512	7	be	be	VB
60025	5512	8	beaten	beat	VBN
60025	5512	9	with	with	IN
60025	5512	10	small	small	JJ
60025	5512	11	rods	rod	NNS
60025	5512	12	,	,	,
60025	5512	13	or	or	CC
60025	5512	14	with	with	IN
60025	5512	15	a	a	DT
60025	5512	16	three	three	CD
60025	5512	17	-	-	HYPH
60025	5512	18	pronged	pronged	JJ
60025	5512	19	fork	fork	NN
60025	5512	20	,	,	,
60025	5512	21	or	or	CC
60025	5512	22	a	a	DT
60025	5512	23	broad	broad	JJ
60025	5512	24	knife	knife	NN
60025	5512	25	.	.	.
60025	5513	1	It	-PRON-	PRP
60025	5513	2	is	be	VBZ
60025	5513	3	a	a	DT
60025	5513	4	very	very	RB
60025	5513	5	easy	easy	JJ
60025	5513	6	process	process	NN
60025	5513	7	,	,	,
60025	5513	8	and	and	CC
60025	5513	9	should	should	MD
60025	5513	10	be	be	VB
60025	5513	11	continued	continue	VBN
60025	5513	12	till	till	IN
60025	5513	13	the	the	DT
60025	5513	14	liquid	liquid	NN
60025	5513	15	is	be	VBZ
60025	5513	16	all	all	DT
60025	5513	17	converted	convert	VBN
60025	5513	18	into	into	IN
60025	5513	19	a	a	DT
60025	5513	20	stiff	stiff	JJ
60025	5513	21	froth	froth	NN
60025	5513	22	so	so	RB
60025	5513	23	firm	firm	JJ
60025	5513	24	that	that	IN
60025	5513	25	it	-PRON-	PRP
60025	5513	26	will	will	MD
60025	5513	27	not	not	RB
60025	5513	28	drop	drop	VB
60025	5513	29	from	from	IN
60025	5513	30	the	the	DT
60025	5513	31	rods	rod	NNS
60025	5513	32	when	when	WRB
60025	5513	33	held	hold	VBN
60025	5513	34	up	up	RP
60025	5513	35	.	.	.
60025	5514	1	In	in	IN
60025	5514	2	damp	damp	JJ
60025	5514	3	weather	weather	NN
60025	5514	4	it	-PRON-	PRP
60025	5514	5	is	be	VBZ
60025	5514	6	sometimes	sometimes	RB
60025	5514	7	difficult	difficult	JJ
60025	5514	8	to	to	TO
60025	5514	9	get	get	VB
60025	5514	10	the	the	DT
60025	5514	11	froth	froth	NN
60025	5514	12	stiff	stiff	JJ
60025	5514	13	.	.	.
60025	5515	1	The	the	DT
60025	5515	2	first	first	JJ
60025	5515	3	thing	thing	NN
60025	5515	4	to	to	TO
60025	5515	5	be	be	VB
60025	5515	6	done	do	VBN
60025	5515	7	in	in	IN
60025	5515	8	making	make	VBG
60025	5515	9	cake	cake	NN
60025	5515	10	,	,	,
60025	5515	11	is	be	VBZ
60025	5515	12	to	to	TO
60025	5515	13	weigh	weigh	VB
60025	5515	14	or	or	CC
60025	5515	15	measure	measure	VB
60025	5515	16	all	all	PDT
60025	5515	17	the	the	DT
60025	5515	18	ingredients	ingredient	NNS
60025	5515	19	.	.	.
60025	5516	1	Next	next	JJ
60025	5516	2	sift	sift	VB
60025	5516	3	the	the	DT
60025	5516	4	flour	flour	NN
60025	5516	5	,	,	,
60025	5516	6	powder	powder	VB
60025	5516	7	the	the	DT
60025	5516	8	sugar	sugar	NN
60025	5516	9	,	,	,
60025	5516	10	pound	pound	NN
60025	5516	11	or	or	CC
60025	5516	12	grind	grind	VB
60025	5516	13	the	the	DT
60025	5516	14	spice	spice	NN
60025	5516	15	,	,	,
60025	5516	16	and	and	CC
60025	5516	17	prepare	prepare	VB
60025	5516	18	the	the	DT
60025	5516	19	fruit	fruit	NN
60025	5516	20	;	;	:
60025	5516	21	afterwards	afterwards	RB
60025	5516	22	mix	mix	VB
60025	5516	23	and	and	CC
60025	5516	24	stir	stir	VB
60025	5516	25	the	the	DT
60025	5516	26	butter	butter	NN
60025	5516	27	and	and	CC
60025	5516	28	sugar	sugar	NN
60025	5516	29	,	,	,
60025	5516	30	and	and	CC
60025	5516	31	lastly	lastly	RB
60025	5516	32	beat	beat	VBD
60025	5516	33	the	the	DT
60025	5516	34	eggs	egg	NNS
60025	5516	35	;	;	:
60025	5516	36	as	as	IN
60025	5516	37	,	,	,
60025	5516	38	if	if	IN
60025	5516	39	allowed	allow	VBN
60025	5516	40	to	to	TO
60025	5516	41	stand	stand	VB
60025	5516	42	any	any	DT
60025	5516	43	time	time	NN
60025	5516	44	,	,	,
60025	5516	45	they	-PRON-	PRP
60025	5516	46	will	will	MD
60025	5516	47	fall	fall	VB
60025	5516	48	and	and	CC
60025	5516	49	become	become	VB
60025	5516	50	heavy	heavy	JJ
60025	5516	51	.	.	.
60025	5517	1	When	when	WRB
60025	5517	2	all	all	PDT
60025	5517	3	the	the	DT
60025	5517	4	ingredients	ingredient	NNS
60025	5517	5	are	be	VBP
60025	5517	6	mixed	mix	VBN
60025	5517	7	together	together	RB
60025	5517	8	,	,	,
60025	5517	9	they	-PRON-	PRP
60025	5517	10	should	should	MD
60025	5517	11	be	be	VB
60025	5517	12	stirred	stir	VBN
60025	5517	13	very	very	RB
60025	5517	14	hard	hard	RB
60025	5517	15	at	at	IN
60025	5517	16	the	the	DT
60025	5517	17	last	last	JJ
60025	5517	18	;	;	:
60025	5517	19	and	and	CC
60025	5517	20	(	(	-LRB-
60025	5517	21	unless	unless	IN
60025	5517	22	there	there	EX
60025	5517	23	is	be	VBZ
60025	5517	24	yeast	yeast	NN
60025	5517	25	in	in	IN
60025	5517	26	the	the	DT
60025	5517	27	cake	cake	NN
60025	5517	28	)	)	-RRB-
60025	5517	29	the	the	DT
60025	5517	30	sooner	soon	RBR
60025	5517	31	it	-PRON-	PRP
60025	5517	32	is	be	VBZ
60025	5517	33	put	put	VBN
60025	5517	34	into	into	IN
60025	5517	35	the	the	DT
60025	5517	36	oven	oven	NN
60025	5517	37	the	the	DT
60025	5517	38	better	well	JJR
60025	5517	39	.	.	.
60025	5518	1	While	while	IN
60025	5518	2	baking	baking	NN
60025	5518	3	,	,	,
60025	5518	4	no	no	DT
60025	5518	5	air	air	NN
60025	5518	6	should	should	MD
60025	5518	7	be	be	VB
60025	5518	8	admitted	admit	VBN
60025	5518	9	to	to	IN
60025	5518	10	it	-PRON-	PRP
60025	5518	11	,	,	,
60025	5518	12	except	except	IN
60025	5518	13	for	for	IN
60025	5518	14	a	a	DT
60025	5518	15	moment	moment	NN
60025	5518	16	,	,	,
60025	5518	17	now	now	RB
60025	5518	18	and	and	CC
60025	5518	19	then	then	RB
60025	5518	20	,	,	,
60025	5518	21	when	when	WRB
60025	5518	22	it	-PRON-	PRP
60025	5518	23	is	be	VBZ
60025	5518	24	necessary	necessary	JJ
60025	5518	25	to	to	TO
60025	5518	26	examine	examine	VB
60025	5518	27	if	if	IN
60025	5518	28	it	-PRON-	PRP
60025	5518	29	is	be	VBZ
60025	5518	30	baking	bake	VBG
60025	5518	31	properly	properly	RB
60025	5518	32	.	.	.
60025	5519	1	For	for	IN
60025	5519	2	baking	baking	NN
60025	5519	3	cakes	cake	NNS
60025	5519	4	,	,	,
60025	5519	5	the	the	DT
60025	5519	6	best	good	JJS
60025	5519	7	guide	guide	NN
60025	5519	8	is	be	VBZ
60025	5519	9	practice	practice	NN
60025	5519	10	and	and	CC
60025	5519	11	experience	experience	NN
60025	5519	12	;	;	:
60025	5519	13	so	so	RB
60025	5519	14	much	much	JJ
60025	5519	15	depending	depend	VBG
60025	5519	16	on	on	IN
60025	5519	17	the	the	DT
60025	5519	18	state	state	NN
60025	5519	19	of	of	IN
60025	5519	20	the	the	DT
60025	5519	21	fire	fire	NN
60025	5519	22	,	,	,
60025	5519	23	that	that	IN
60025	5519	24	it	-PRON-	PRP
60025	5519	25	is	be	VBZ
60025	5519	26	impossible	impossible	JJ
60025	5519	27	to	to	TO
60025	5519	28	lay	lay	VB
60025	5519	29	down	down	RP
60025	5519	30	any	any	DT
60025	5519	31	infallible	infallible	JJ
60025	5519	32	rules	rule	NNS
60025	5519	33	.	.	.
60025	5520	1	If	if	IN
60025	5520	2	you	-PRON-	PRP
60025	5520	3	bake	bake	VBP
60025	5520	4	in	in	IN
60025	5520	5	a	a	DT
60025	5520	6	Dutch	dutch	JJ
60025	5520	7	oven	oven	NN
60025	5520	8	,	,	,
60025	5520	9	let	let	VB
60025	5520	10	the	the	DT
60025	5520	11	lid	lid	NN
60025	5520	12	be	be	VB
60025	5520	13	first	first	RB
60025	5520	14	heated	heat	VBN
60025	5520	15	by	by	IN
60025	5520	16	standing	stand	VBG
60025	5520	17	it	-PRON-	PRP
60025	5520	18	up	up	RP
60025	5520	19	before	before	IN
60025	5520	20	the	the	DT
60025	5520	21	fire	fire	NN
60025	5520	22	;	;	:
60025	5520	23	and	and	CC
60025	5520	24	cover	cover	VB
60025	5520	25	the	the	DT
60025	5520	26	inside	inside	NN
60025	5520	27	of	of	IN
60025	5520	28	the	the	DT
60025	5520	29	bottom	bottom	NN
60025	5520	30	with	with	IN
60025	5520	31	sand	sand	NN
60025	5520	32	or	or	CC
60025	5520	33	ashes	ashe	NNS
60025	5520	34	,	,	,
60025	5520	35	to	to	TO
60025	5520	36	temper	temper	VB
60025	5520	37	the	the	DT
60025	5520	38	heat	heat	NN
60025	5520	39	.	.	.
60025	5521	1	For	for	IN
60025	5521	2	the	the	DT
60025	5521	3	same	same	JJ
60025	5521	4	purpose	purpose	NN
60025	5521	5	,	,	,
60025	5521	6	when	when	WRB
60025	5521	7	you	-PRON-	PRP
60025	5521	8	bake	bake	VBP
60025	5521	9	in	in	RP
60025	5521	10	a	a	DT
60025	5521	11	stove	stove	NN
60025	5521	12	,	,	,
60025	5521	13	place	place	NN
60025	5521	14	bricks	brick	NNS
60025	5521	15	under	under	IN
60025	5521	16	the	the	DT
60025	5521	17	pans	pan	NNS
60025	5521	18	.	.	.
60025	5522	1	Sheets	sheet	NNS
60025	5522	2	of	of	IN
60025	5522	3	iron	iron	NN
60025	5522	4	without	without	IN
60025	5522	5	sides	side	NNS
60025	5522	6	will	will	MD
60025	5522	7	be	be	VB
60025	5522	8	found	find	VBN
60025	5522	9	very	very	RB
60025	5522	10	useful	useful	JJ
60025	5522	11	for	for	IN
60025	5522	12	baking	bake	VBG
60025	5522	13	small	small	JJ
60025	5522	14	flat	flat	JJ
60025	5522	15	cakes	cake	NNS
60025	5522	16	.	.	.
60025	5523	1	For	for	IN
60025	5523	2	cakes	cake	NNS
60025	5523	3	of	of	IN
60025	5523	4	this	this	DT
60025	5523	5	description	description	NN
60025	5523	6	,	,	,
60025	5523	7	the	the	DT
60025	5523	8	fire	fire	NN
60025	5523	9	should	should	MD
60025	5523	10	be	be	VB
60025	5523	11	brisk	brisk	JJ
60025	5523	12	;	;	:
60025	5523	13	if	if	IN
60025	5523	14	baked	bake	VBN
60025	5523	15	slowly	slowly	RB
60025	5523	16	,	,	,
60025	5523	17	they	-PRON-	PRP
60025	5523	18	will	will	MD
60025	5523	19	spread	spread	VB
60025	5523	20	,	,	,
60025	5523	21	lose	lose	VB
60025	5523	22	their	-PRON-	PRP$
60025	5523	23	shape	shape	NN
60025	5523	24	,	,	,
60025	5523	25	and	and	CC
60025	5523	26	run	run	VB
60025	5523	27	into	into	IN
60025	5523	28	each	each	DT
60025	5523	29	other	other	JJ
60025	5523	30	.	.	.
60025	5524	1	For	for	IN
60025	5524	2	all	all	DT
60025	5524	3	cakes	cake	NNS
60025	5524	4	,	,	,
60025	5524	5	the	the	DT
60025	5524	6	heat	heat	NN
60025	5524	7	should	should	MD
60025	5524	8	be	be	VB
60025	5524	9	regular	regular	JJ
60025	5524	10	and	and	CC
60025	5524	11	even	even	RB
60025	5524	12	;	;	:
60025	5524	13	if	if	IN
60025	5524	14	one	one	CD
60025	5524	15	part	part	NN
60025	5524	16	of	of	IN
60025	5524	17	the	the	DT
60025	5524	18	oven	oven	NN
60025	5524	19	is	be	VBZ
60025	5524	20	cooler	cool	JJR
60025	5524	21	than	than	IN
60025	5524	22	another	another	DT
60025	5524	23	,	,	,
60025	5524	24	the	the	DT
60025	5524	25	cake	cake	NN
60025	5524	26	will	will	MD
60025	5524	27	bake	bake	VB
60025	5524	28	imperfectly	imperfectly	RB
60025	5524	29	,	,	,
60025	5524	30	and	and	CC
60025	5524	31	have	have	VB
60025	5524	32	heavy	heavy	JJ
60025	5524	33	streaks	streak	NNS
60025	5524	34	through	through	IN
60025	5524	35	it	-PRON-	PRP
60025	5524	36	.	.	.
60025	5525	1	Gingerbread	Gingerbread	NNP
60025	5525	2	(	(	-LRB-
60025	5525	3	on	on	IN
60025	5525	4	account	account	NN
60025	5525	5	of	of	IN
60025	5525	6	the	the	DT
60025	5525	7	molasses	molasse	NNS
60025	5525	8	)	)	-RRB-
60025	5525	9	is	be	VBZ
60025	5525	10	more	more	RBR
60025	5525	11	apt	apt	JJ
60025	5525	12	to	to	IN
60025	5525	13	scorch	scorch	VB
60025	5525	14	and	and	CC
60025	5525	15	burn	burn	VB
60025	5525	16	than	than	IN
60025	5525	17	any	any	DT
60025	5525	18	other	other	JJ
60025	5525	19	cake	cake	NN
60025	5525	20	;	;	:
60025	5525	21	therefore	therefore	RB
60025	5525	22	it	-PRON-	PRP
60025	5525	23	should	should	MD
60025	5525	24	be	be	VB
60025	5525	25	baked	bake	VBN
60025	5525	26	with	with	IN
60025	5525	27	a	a	DT
60025	5525	28	moderate	moderate	JJ
60025	5525	29	fire	fire	NN
60025	5525	30	.	.	.
60025	5526	1	It	-PRON-	PRP
60025	5526	2	is	be	VBZ
60025	5526	3	safest	safe	JJS
60025	5526	4	,	,	,
60025	5526	5	when	when	WRB
60025	5526	6	practicable	practicable	JJ
60025	5526	7	,	,	,
60025	5526	8	to	to	TO
60025	5526	9	send	send	VB
60025	5526	10	all	all	DT
60025	5526	11	large	large	JJ
60025	5526	12	cakes	cake	NNS
60025	5526	13	to	to	IN
60025	5526	14	a	a	DT
60025	5526	15	professional	professional	JJ
60025	5526	16	baker	baker	NN
60025	5526	17	's	's	POS
60025	5526	18	;	;	:
60025	5526	19	provided	provide	VBN
60025	5526	20	they	-PRON-	PRP
60025	5526	21	can	can	MD
60025	5526	22	be	be	VB
60025	5526	23	put	put	VBN
60025	5526	24	immediately	immediately	RB
60025	5526	25	into	into	IN
60025	5526	26	the	the	DT
60025	5526	27	oven	oven	NN
60025	5526	28	,	,	,
60025	5526	29	as	as	IN
60025	5526	30	standing	standing	NN
60025	5526	31	will	will	MD
60025	5526	32	spoil	spoil	VB
60025	5526	33	them	-PRON-	PRP
60025	5526	34	.	.	.
60025	5527	1	If	if	IN
60025	5527	2	you	-PRON-	PRP
60025	5527	3	bake	bake	VBP
60025	5527	4	them	-PRON-	PRP
60025	5527	5	at	at	IN
60025	5527	6	home	home	NN
60025	5527	7	,	,	,
60025	5527	8	you	-PRON-	PRP
60025	5527	9	will	will	MD
60025	5527	10	find	find	VB
60025	5527	11	that	that	IN
60025	5527	12	they	-PRON-	PRP
60025	5527	13	are	be	VBP
60025	5527	14	generally	generally	RB
60025	5527	15	done	do	VBN
60025	5527	16	when	when	WRB
60025	5527	17	they	-PRON-	PRP
60025	5527	18	cease	cease	VBP
60025	5527	19	to	to	TO
60025	5527	20	make	make	VB
60025	5527	21	a	a	DT
60025	5527	22	simmering	simmer	VBG
60025	5527	23	noise	noise	NN
60025	5527	24	;	;	:
60025	5527	25	and	and	CC
60025	5527	26	when	when	WRB
60025	5527	27	on	on	IN
60025	5527	28	probing	probe	VBG
60025	5527	29	them	-PRON-	PRP
60025	5527	30	to	to	IN
60025	5527	31	the	the	DT
60025	5527	32	bottom	bottom	NN
60025	5527	33	with	with	IN
60025	5527	34	a	a	DT
60025	5527	35	twig	twig	NN
60025	5527	36	from	from	IN
60025	5527	37	a	a	DT
60025	5527	38	broom	broom	NN
60025	5527	39	,	,	,
60025	5527	40	or	or	CC
60025	5527	41	with	with	IN
60025	5527	42	the	the	DT
60025	5527	43	blade	blade	NN
60025	5527	44	of	of	IN
60025	5527	45	the	the	DT
60025	5527	46	knife	knife	NN
60025	5527	47	,	,	,
60025	5527	48	it	-PRON-	PRP
60025	5527	49	comes	come	VBZ
60025	5527	50	out	out	RP
60025	5527	51	quite	quite	RB
60025	5527	52	clean	clean	JJ
60025	5527	53	.	.	.
60025	5528	1	The	the	DT
60025	5528	2	fire	fire	NN
60025	5528	3	should	should	MD
60025	5528	4	then	then	RB
60025	5528	5	be	be	VB
60025	5528	6	withdrawn	withdraw	VBN
60025	5528	7	,	,	,
60025	5528	8	and	and	CC
60025	5528	9	the	the	DT
60025	5528	10	cake	cake	NN
60025	5528	11	allowed	allow	VBN
60025	5528	12	to	to	TO
60025	5528	13	get	get	VB
60025	5528	14	cold	cold	JJ
60025	5528	15	in	in	IN
60025	5528	16	the	the	DT
60025	5528	17	oven	oven	NN
60025	5528	18	.	.	.
60025	5529	1	Small	small	JJ
60025	5529	2	cakes	cake	NNS
60025	5529	3	should	should	MD
60025	5529	4	be	be	VB
60025	5529	5	laid	lay	VBN
60025	5529	6	to	to	TO
60025	5529	7	cool	cool	VB
60025	5529	8	on	on	IN
60025	5529	9	an	an	DT
60025	5529	10	inverted	invert	VBN
60025	5529	11	sieve	sieve	NN
60025	5529	12	.	.	.
60025	5530	1	It	-PRON-	PRP
60025	5530	2	may	may	MD
60025	5530	3	be	be	VB
60025	5530	4	recommended	recommend	VBN
60025	5530	5	to	to	IN
60025	5530	6	novices	novice	NNS
60025	5530	7	in	in	IN
60025	5530	8	the	the	DT
60025	5530	9	art	art	NN
60025	5530	10	of	of	IN
60025	5530	11	baking	baking	NN
60025	5530	12	,	,	,
60025	5530	13	to	to	TO
60025	5530	14	do	do	VB
60025	5530	15	every	every	DT
60025	5530	16	thing	thing	NN
60025	5530	17	in	in	IN
60025	5530	18	little	little	JJ
60025	5530	19	tins	tin	NNS
60025	5530	20	or	or	CC
60025	5530	21	in	in	IN
60025	5530	22	very	very	RB
60025	5530	23	shallow	shallow	JJ
60025	5530	24	pans	pan	NNS
60025	5530	25	;	;	:
60025	5530	26	there	there	EX
60025	5530	27	being	be	VBG
60025	5530	28	then	then	RB
60025	5530	29	less	less	JJR
60025	5530	30	risk	risk	NN
60025	5530	31	than	than	IN
60025	5530	32	with	with	IN
60025	5530	33	a	a	DT
60025	5530	34	large	large	JJ
60025	5530	35	thick	thick	JJ
60025	5530	36	cake	cake	NN
60025	5530	37	.	.	.
60025	5531	1	In	in	IN
60025	5531	2	mixing	mix	VBG
60025	5531	3	batter	batter	NN
60025	5531	4	that	that	WDT
60025	5531	5	is	be	VBZ
60025	5531	6	to	to	TO
60025	5531	7	be	be	VB
60025	5531	8	baked	bake	VBN
60025	5531	9	in	in	IN
60025	5531	10	small	small	JJ
60025	5531	11	cakes	cake	NNS
60025	5531	12	,	,	,
60025	5531	13	use	use	VB
60025	5531	14	a	a	DT
60025	5531	15	less	less	JJR
60025	5531	16	proportion	proportion	NN
60025	5531	17	of	of	IN
60025	5531	18	flour	flour	NN
60025	5531	19	.	.	.
60025	5532	1	Small	small	JJ
60025	5532	2	cakes	cake	NNS
60025	5532	3	should	should	MD
60025	5532	4	be	be	VB
60025	5532	5	kept	keep	VBN
60025	5532	6	closely	closely	RB
60025	5532	7	covered	cover	VBN
60025	5532	8	in	in	IN
60025	5532	9	stone	stone	NN
60025	5532	10	jars	jar	NNS
60025	5532	11	.	.	.
60025	5533	1	For	for	IN
60025	5533	2	large	large	JJ
60025	5533	3	ones	one	NNS
60025	5533	4	,	,	,
60025	5533	5	you	-PRON-	PRP
60025	5533	6	should	should	MD
60025	5533	7	have	have	VB
60025	5533	8	broad	broad	JJ
60025	5533	9	stone	stone	NN
60025	5533	10	pans	pan	NNS
60025	5533	11	with	with	IN
60025	5533	12	close	close	JJ
60025	5533	13	lids	lid	NNS
60025	5533	14	,	,	,
60025	5533	15	or	or	CC
60025	5533	16	else	else	RB
60025	5533	17	tin	tin	JJ
60025	5533	18	boxes	box	NNS
60025	5533	19	.	.	.
60025	5534	1	All	all	DT
60025	5534	2	cakes	cake	NNS
60025	5534	3	that	that	WDT
60025	5534	4	are	be	VBP
60025	5534	5	made	make	VBN
60025	5534	6	with	with	IN
60025	5534	7	yeast	yeast	NN
60025	5534	8	,	,	,
60025	5534	9	should	should	MD
60025	5534	10	be	be	VB
60025	5534	11	eaten	eat	VBN
60025	5534	12	quite	quite	RB
60025	5534	13	fresh	fresh	JJ
60025	5534	14	;	;	:
60025	5534	15	so	so	RB
60025	5534	16	also	also	RB
60025	5534	17	should	should	MD
60025	5534	18	sponge	sponge	VB
60025	5534	19	cake	cake	NN
60025	5534	20	.	.	.
60025	5535	1	Some	some	DT
60025	5535	2	sorts	sort	NNS
60025	5535	3	may	may	MD
60025	5535	4	be	be	VB
60025	5535	5	kept	keep	VBN
60025	5535	6	a	a	DT
60025	5535	7	week	week	NN
60025	5535	8	;	;	:
60025	5535	9	black	black	JJ
60025	5535	10	cake	cake	NN
60025	5535	11	much	much	RB
60025	5535	12	longer	long	RBR
60025	5535	13	.	.	.
60025	5536	1	FOOTNOTES	footnote	NNS
60025	5536	2	:	:	:
60025	5536	3	[	[	-LRB-
60025	5536	4	H	h	NN
60025	5536	5	]	]	-RRB-
60025	5536	6	Hickory	hickory	NN
60025	5536	7	rods	rod	NNS
60025	5536	8	,	,	,
60025	5536	9	spaddles	spaddle	NNS
60025	5536	10	,	,	,
60025	5536	11	etc	etc	FW
60025	5536	12	.	.	.
60025	5537	1	can	can	MD
60025	5537	2	be	be	VB
60025	5537	3	obtained	obtain	VBN
60025	5537	4	by	by	IN
60025	5537	5	bespeaking	bespeak	VBG
60025	5537	6	them	-PRON-	PRP
60025	5537	7	at	at	IN
60025	5537	8	a	a	DT
60025	5537	9	turner	turner	NN
60025	5537	10	's	's	POS
60025	5537	11	.	.	.
60025	5538	1	Apple	apple	NN
60025	5538	2	-	-	HYPH
60025	5538	3	corers	corer	NNS
60025	5538	4	are	be	VBP
60025	5538	5	sold	sell	VBN
60025	5538	6	by	by	IN
60025	5538	7	tinners	tinner	NNS
60025	5538	8	.	.	.
60025	5539	1	BLACK	black	JJ
60025	5539	2	CAKE	CAKE	NNS
60025	5539	3	.	.	.
60025	5540	1	Prepare	prepare	VB
60025	5540	2	two	two	CD
60025	5540	3	pounds	pound	NNS
60025	5540	4	of	of	IN
60025	5540	5	currants	currant	NNS
60025	5540	6	by	by	IN
60025	5540	7	picking	pick	VBG
60025	5540	8	them	-PRON-	PRP
60025	5540	9	clean	clean	JJ
60025	5540	10	,	,	,
60025	5540	11	washing	wash	VBG
60025	5540	12	and	and	CC
60025	5540	13	draining	drain	VBG
60025	5540	14	them	-PRON-	PRP
60025	5540	15	through	through	IN
60025	5540	16	a	a	DT
60025	5540	17	cullender	cullender	NN
60025	5540	18	,	,	,
60025	5540	19	and	and	CC
60025	5540	20	then	then	RB
60025	5540	21	spreading	spread	VBG
60025	5540	22	them	-PRON-	PRP
60025	5540	23	out	out	RP
60025	5540	24	on	on	IN
60025	5540	25	a	a	DT
60025	5540	26	large	large	JJ
60025	5540	27	dish	dish	NN
60025	5540	28	to	to	TO
60025	5540	29	dry	dry	VB
60025	5540	30	before	before	IN
60025	5540	31	the	the	DT
60025	5540	32	fire	fire	NN
60025	5540	33	or	or	CC
60025	5540	34	in	in	IN
60025	5540	35	the	the	DT
60025	5540	36	sun	sun	NN
60025	5540	37	,	,	,
60025	5540	38	placing	place	VBG
60025	5540	39	the	the	DT
60025	5540	40	dish	dish	NN
60025	5540	41	in	in	IN
60025	5540	42	a	a	DT
60025	5540	43	slanting	slanting	JJ
60025	5540	44	position	position	NN
60025	5540	45	.	.	.
60025	5541	1	Pick	pick	VB
60025	5541	2	and	and	CC
60025	5541	3	stone	stone	VB
60025	5541	4	two	two	CD
60025	5541	5	pounds	pound	NNS
60025	5541	6	of	of	IN
60025	5541	7	the	the	DT
60025	5541	8	best	good	JJS
60025	5541	9	raisins	raisin	NNS
60025	5541	10	,	,	,
60025	5541	11	and	and	CC
60025	5541	12	cut	cut	VBD
60025	5541	13	them	-PRON-	PRP
60025	5541	14	in	in	IN
60025	5541	15	half	half	NN
60025	5541	16	.	.	.
60025	5542	1	Dredge	dredge	VB
60025	5542	2	the	the	DT
60025	5542	3	currants	currant	NNS
60025	5542	4	(	(	-LRB-
60025	5542	5	when	when	WRB
60025	5542	6	they	-PRON-	PRP
60025	5542	7	are	be	VBP
60025	5542	8	dry	dry	JJ
60025	5542	9	)	)	-RRB-
60025	5542	10	and	and	CC
60025	5542	11	the	the	DT
60025	5542	12	raisins	raisin	NNS
60025	5542	13	thickly	thickly	RB
60025	5542	14	with	with	IN
60025	5542	15	flour	flour	NN
60025	5542	16	to	to	TO
60025	5542	17	prevent	prevent	VB
60025	5542	18	them	-PRON-	PRP
60025	5542	19	from	from	IN
60025	5542	20	sinking	sink	VBG
60025	5542	21	in	in	IN
60025	5542	22	the	the	DT
60025	5542	23	cake	cake	NN
60025	5542	24	.	.	.
60025	5543	1	Grind	grind	NN
60025	5543	2	or	or	CC
60025	5543	3	powder	powder	VB
60025	5543	4	as	as	RB
60025	5543	5	much	much	JJ
60025	5543	6	cinnamon	cinnamon	NN
60025	5543	7	as	as	IN
60025	5543	8	will	will	MD
60025	5543	9	make	make	VB
60025	5543	10	a	a	DT
60025	5543	11	large	large	JJ
60025	5543	12	gravy	gravy	NN
60025	5543	13	-	-	HYPH
60025	5543	14	spoonful	spoonful	JJ
60025	5543	15	when	when	WRB
60025	5543	16	done	do	VBN
60025	5543	17	;	;	:
60025	5543	18	also	also	RB
60025	5543	19	a	a	DT
60025	5543	20	table	table	NN
60025	5543	21	-	-	HYPH
60025	5543	22	spoonful	spoonful	JJ
60025	5543	23	of	of	IN
60025	5543	24	mace	mace	NN
60025	5543	25	and	and	CC
60025	5543	26	four	four	CD
60025	5543	27	nutmegs	nutmeg	NNS
60025	5543	28	;	;	:
60025	5543	29	sift	sift	VB
60025	5543	30	these	these	DT
60025	5543	31	spices	spice	NNS
60025	5543	32	,	,	,
60025	5543	33	and	and	CC
60025	5543	34	mix	mix	VB
60025	5543	35	them	-PRON-	PRP
60025	5543	36	all	all	DT
60025	5543	37	together	together	RB
60025	5543	38	in	in	IN
60025	5543	39	a	a	DT
60025	5543	40	cup	cup	NN
60025	5543	41	.	.	.
60025	5544	1	Mix	mix	VB
60025	5544	2	together	together	RB
60025	5544	3	two	two	CD
60025	5544	4	large	large	JJ
60025	5544	5	glasses	glass	NNS
60025	5544	6	of	of	IN
60025	5544	7	white	white	JJ
60025	5544	8	wine	wine	NN
60025	5544	9	,	,	,
60025	5544	10	one	one	CD
60025	5544	11	of	of	IN
60025	5544	12	brandy	brandy	NN
60025	5544	13	and	and	CC
60025	5544	14	one	one	CD
60025	5544	15	of	of	IN
60025	5544	16	rose	rose	NN
60025	5544	17	water	water	NN
60025	5544	18	,	,	,
60025	5544	19	and	and	CC
60025	5544	20	cut	cut	VBD
60025	5544	21	a	a	DT
60025	5544	22	pound	pound	NN
60025	5544	23	of	of	IN
60025	5544	24	citron	citron	NN
60025	5544	25	into	into	IN
60025	5544	26	large	large	JJ
60025	5544	27	slips	slip	NNS
60025	5544	28	.	.	.
60025	5545	1	Sift	sift	VB
60025	5545	2	a	a	DT
60025	5545	3	pound	pound	NN
60025	5545	4	of	of	IN
60025	5545	5	flour	flour	NN
60025	5545	6	into	into	IN
60025	5545	7	one	one	CD
60025	5545	8	pan	pan	NN
60025	5545	9	,	,	,
60025	5545	10	and	and	CC
60025	5545	11	a	a	DT
60025	5545	12	pound	pound	NN
60025	5545	13	of	of	IN
60025	5545	14	powdered	powdered	JJ
60025	5545	15	loaf	loaf	NN
60025	5545	16	-	-	HYPH
60025	5545	17	sugar	sugar	NN
60025	5545	18	into	into	IN
60025	5545	19	another	another	DT
60025	5545	20	.	.	.
60025	5546	1	Cut	cut	VB
60025	5546	2	up	up	RP
60025	5546	3	among	among	IN
60025	5546	4	the	the	DT
60025	5546	5	sugar	sugar	NN
60025	5546	6	a	a	DT
60025	5546	7	pound	pound	NN
60025	5546	8	of	of	IN
60025	5546	9	the	the	DT
60025	5546	10	best	good	JJS
60025	5546	11	fresh	fresh	JJ
60025	5546	12	butter	butter	NN
60025	5546	13	,	,	,
60025	5546	14	and	and	CC
60025	5546	15	stir	stir	VB
60025	5546	16	them	-PRON-	PRP
60025	5546	17	to	to	IN
60025	5546	18	a	a	DT
60025	5546	19	cream	cream	NN
60025	5546	20	.	.	.
60025	5547	1	Beat	beat	VB
60025	5547	2	twelve	twelve	CD
60025	5547	3	eggs	egg	NNS
60025	5547	4	till	till	IN
60025	5547	5	perfectly	perfectly	RB
60025	5547	6	thick	thick	JJ
60025	5547	7	and	and	CC
60025	5547	8	smooth	smooth	JJ
60025	5547	9	,	,	,
60025	5547	10	and	and	CC
60025	5547	11	stir	stir	VB
60025	5547	12	them	-PRON-	PRP
60025	5547	13	gradually	gradually	RB
60025	5547	14	into	into	IN
60025	5547	15	the	the	DT
60025	5547	16	butter	butter	NN
60025	5547	17	and	and	CC
60025	5547	18	sugar	sugar	NN
60025	5547	19	,	,	,
60025	5547	20	alternately	alternately	RB
60025	5547	21	with	with	IN
60025	5547	22	the	the	DT
60025	5547	23	flour	flour	NN
60025	5547	24	.	.	.
60025	5548	1	Then	then	RB
60025	5548	2	add	add	VB
60025	5548	3	by	by	IN
60025	5548	4	degrees	degree	NNS
60025	5548	5	,	,	,
60025	5548	6	the	the	DT
60025	5548	7	fruit	fruit	NN
60025	5548	8	,	,	,
60025	5548	9	spice	spice	NN
60025	5548	10	and	and	CC
60025	5548	11	liquor	liquor	NN
60025	5548	12	,	,	,
60025	5548	13	and	and	CC
60025	5548	14	stir	stir	VB
60025	5548	15	the	the	DT
60025	5548	16	whole	whole	JJ
60025	5548	17	very	very	RB
60025	5548	18	hard	hard	RB
60025	5548	19	at	at	IN
60025	5548	20	the	the	DT
60025	5548	21	last	last	JJ
60025	5548	22	.	.	.
60025	5549	1	Then	then	RB
60025	5549	2	put	put	VB
60025	5549	3	the	the	DT
60025	5549	4	mixture	mixture	NN
60025	5549	5	into	into	IN
60025	5549	6	a	a	DT
60025	5549	7	well	well	RB
60025	5549	8	-	-	HYPH
60025	5549	9	buttered	butter	VBN
60025	5549	10	tin	tin	NN
60025	5549	11	pan	pan	NN
60025	5549	12	with	with	IN
60025	5549	13	straight	straight	JJ
60025	5549	14	or	or	CC
60025	5549	15	perpendicular	perpendicular	JJ
60025	5549	16	sides	side	NNS
60025	5549	17	.	.	.
60025	5550	1	Put	put	VB
60025	5550	2	it	-PRON-	PRP
60025	5550	3	immediately	immediately	RB
60025	5550	4	into	into	IN
60025	5550	5	a	a	DT
60025	5550	6	moderate	moderate	JJ
60025	5550	7	oven	oven	NN
60025	5550	8	,	,	,
60025	5550	9	and	and	CC
60025	5550	10	bake	bake	VB
60025	5550	11	it	-PRON-	PRP
60025	5550	12	at	at	IN
60025	5550	13	least	least	JJS
60025	5550	14	six	six	CD
60025	5550	15	hours	hour	NNS
60025	5550	16	.	.	.
60025	5551	1	When	when	WRB
60025	5551	2	done	do	VBN
60025	5551	3	,	,	,
60025	5551	4	take	take	VB
60025	5551	5	it	-PRON-	PRP
60025	5551	6	out	out	RP
60025	5551	7	and	and	CC
60025	5551	8	set	set	VBD
60025	5551	9	it	-PRON-	PRP
60025	5551	10	on	on	IN
60025	5551	11	an	an	DT
60025	5551	12	inverted	inverted	JJ
60025	5551	13	sieve	sieve	NN
60025	5551	14	to	to	TO
60025	5551	15	cool	cool	VB
60025	5551	16	gradually	gradually	RB
60025	5551	17	.	.	.
60025	5552	1	Ice	ice	VB
60025	5552	2	it	-PRON-	PRP
60025	5552	3	next	next	JJ
60025	5552	4	morning	morning	NN
60025	5552	5	;	;	:
60025	5552	6	first	first	RB
60025	5552	7	dredging	dredge	VBG
60025	5552	8	the	the	DT
60025	5552	9	outside	outside	NN
60025	5552	10	all	all	RB
60025	5552	11	over	over	RB
60025	5552	12	with	with	IN
60025	5552	13	flour	flour	NN
60025	5552	14	,	,	,
60025	5552	15	and	and	CC
60025	5552	16	then	then	RB
60025	5552	17	wiping	wipe	VBG
60025	5552	18	it	-PRON-	PRP
60025	5552	19	with	with	IN
60025	5552	20	a	a	DT
60025	5552	21	towel	towel	NN
60025	5552	22	.	.	.
60025	5553	1	This	this	DT
60025	5553	2	will	will	MD
60025	5553	3	make	make	VB
60025	5553	4	the	the	DT
60025	5553	5	icing	ice	VBG
60025	5553	6	stick	stick	NN
60025	5553	7	.	.	.
60025	5554	1	ICING.--A	icing.--a	XX
60025	5554	2	quarter	quarter	NN
60025	5554	3	of	of	IN
60025	5554	4	a	a	DT
60025	5554	5	pound	pound	NN
60025	5554	6	of	of	IN
60025	5554	7	finely	finely	RB
60025	5554	8	-	-	HYPH
60025	5554	9	powdered	powder	VBN
60025	5554	10	loaf	loaf	NN
60025	5554	11	-	-	HYPH
60025	5554	12	sugar	sugar	NN
60025	5554	13	,	,	,
60025	5554	14	of	of	IN
60025	5554	15	the	the	DT
60025	5554	16	whitest	white	JJS
60025	5554	17	and	and	CC
60025	5554	18	best	good	JJS
60025	5554	19	quality	quality	NN
60025	5554	20	,	,	,
60025	5554	21	is	be	VBZ
60025	5554	22	the	the	DT
60025	5554	23	usual	usual	JJ
60025	5554	24	allowance	allowance	NN
60025	5554	25	to	to	IN
60025	5554	26	one	one	CD
60025	5554	27	white	white	NN
60025	5554	28	of	of	IN
60025	5554	29	egg	egg	NN
60025	5554	30	.	.	.
60025	5555	1	For	for	IN
60025	5555	2	the	the	DT
60025	5555	3	cake	cake	NN
60025	5555	4	in	in	IN
60025	5555	5	the	the	DT
60025	5555	6	preceding	precede	VBG
60025	5555	7	receipt	receipt	NN
60025	5555	8	,	,	,
60025	5555	9	three	three	CD
60025	5555	10	quarters	quarter	NNS
60025	5555	11	of	of	IN
60025	5555	12	a	a	DT
60025	5555	13	pound	pound	NN
60025	5555	14	of	of	IN
60025	5555	15	sugar	sugar	NN
60025	5555	16	and	and	CC
60025	5555	17	the	the	DT
60025	5555	18	whites	white	NNS
60025	5555	19	of	of	IN
60025	5555	20	three	three	CD
60025	5555	21	eggs	egg	NNS
60025	5555	22	will	will	MD
60025	5555	23	be	be	VB
60025	5555	24	about	about	IN
60025	5555	25	the	the	DT
60025	5555	26	proper	proper	JJ
60025	5555	27	quantity	quantity	NN
60025	5555	28	.	.	.
60025	5556	1	Beat	beat	VB
60025	5556	2	the	the	DT
60025	5556	3	white	white	NN
60025	5556	4	of	of	IN
60025	5556	5	egg	egg	NN
60025	5556	6	by	by	IN
60025	5556	7	itself	-PRON-	PRP
60025	5556	8	till	till	IN
60025	5556	9	it	-PRON-	PRP
60025	5556	10	stands	stand	VBZ
60025	5556	11	alone	alone	JJ
60025	5556	12	.	.	.
60025	5557	1	Have	have	VBP
60025	5557	2	ready	ready	JJ
60025	5557	3	the	the	DT
60025	5557	4	powdered	powdered	JJ
60025	5557	5	sugar	sugar	NN
60025	5557	6	,	,	,
60025	5557	7	and	and	CC
60025	5557	8	then	then	RB
60025	5557	9	beat	beat	VB
60025	5557	10	it	-PRON-	PRP
60025	5557	11	hard	hard	RB
60025	5557	12	into	into	IN
60025	5557	13	the	the	DT
60025	5557	14	white	white	NN
60025	5557	15	of	of	IN
60025	5557	16	egg	egg	NN
60025	5557	17	,	,	,
60025	5557	18	till	till	IN
60025	5557	19	it	-PRON-	PRP
60025	5557	20	becomes	become	VBZ
60025	5557	21	thick	thick	JJ
60025	5557	22	and	and	CC
60025	5557	23	smooth	smooth	JJ
60025	5557	24	;	;	:
60025	5557	25	flavouring	flavour	VBG
60025	5557	26	it	-PRON-	PRP
60025	5557	27	as	as	IN
60025	5557	28	you	-PRON-	PRP
60025	5557	29	proceed	proceed	VBP
60025	5557	30	with	with	IN
60025	5557	31	the	the	DT
60025	5557	32	juice	juice	NN
60025	5557	33	of	of	IN
60025	5557	34	a	a	DT
60025	5557	35	lemon	lemon	NN
60025	5557	36	,	,	,
60025	5557	37	or	or	CC
60025	5557	38	a	a	DT
60025	5557	39	little	little	JJ
60025	5557	40	extract	extract	NN
60025	5557	41	of	of	IN
60025	5557	42	roses	rose	NNS
60025	5557	43	.	.	.
60025	5558	1	Spread	spread	VB
60025	5558	2	it	-PRON-	PRP
60025	5558	3	evenly	evenly	RB
60025	5558	4	over	over	IN
60025	5558	5	the	the	DT
60025	5558	6	cake	cake	NN
60025	5558	7	with	with	IN
60025	5558	8	a	a	DT
60025	5558	9	broad	broad	JJ
60025	5558	10	knife	knife	NN
60025	5558	11	or	or	CC
60025	5558	12	a	a	DT
60025	5558	13	feather	feather	NN
60025	5558	14	;	;	:
60025	5558	15	if	if	IN
60025	5558	16	you	-PRON-	PRP
60025	5558	17	find	find	VBP
60025	5558	18	it	-PRON-	PRP
60025	5558	19	too	too	RB
60025	5558	20	thin	thin	JJ
60025	5558	21	,	,	,
60025	5558	22	beat	beat	VBD
60025	5558	23	in	in	IN
60025	5558	24	a	a	DT
60025	5558	25	little	little	RB
60025	5558	26	more	more	RBR
60025	5558	27	powdered	powdered	JJ
60025	5558	28	sugar	sugar	NN
60025	5558	29	.	.	.
60025	5559	1	Cover	cover	VB
60025	5559	2	with	with	IN
60025	5559	3	it	-PRON-	PRP
60025	5559	4	thickly	thickly	RB
60025	5559	5	the	the	DT
60025	5559	6	top	top	NN
60025	5559	7	and	and	CC
60025	5559	8	sides	side	NNS
60025	5559	9	of	of	IN
60025	5559	10	the	the	DT
60025	5559	11	cake	cake	NN
60025	5559	12	,	,	,
60025	5559	13	taking	take	VBG
60025	5559	14	care	care	NN
60025	5559	15	not	not	RB
60025	5559	16	to	to	TO
60025	5559	17	have	have	VB
60025	5559	18	it	-PRON-	PRP
60025	5559	19	rough	rough	JJ
60025	5559	20	and	and	CC
60025	5559	21	streaky	streaky	JJ
60025	5559	22	.	.	.
60025	5560	1	When	when	WRB
60025	5560	2	dry	dry	JJ
60025	5560	3	,	,	,
60025	5560	4	put	put	VBN
60025	5560	5	on	on	RP
60025	5560	6	a	a	DT
60025	5560	7	second	second	JJ
60025	5560	8	coat	coat	NN
60025	5560	9	;	;	:
60025	5560	10	and	and	CC
60025	5560	11	when	when	WRB
60025	5560	12	that	that	DT
60025	5560	13	is	be	VBZ
60025	5560	14	nearly	nearly	RB
60025	5560	15	dry	dry	JJ
60025	5560	16	,	,	,
60025	5560	17	lay	lie	VBD
60025	5560	18	on	on	IN
60025	5560	19	the	the	DT
60025	5560	20	ornaments	ornament	NNS
60025	5560	21	.	.	.
60025	5561	1	You	-PRON-	PRP
60025	5561	2	may	may	MD
60025	5561	3	flower	flower	VB
60025	5561	4	it	-PRON-	PRP
60025	5561	5	with	with	IN
60025	5561	6	coloured	coloured	JJ
60025	5561	7	sugar	sugar	NN
60025	5561	8	-	-	HYPH
60025	5561	9	sand	sand	NN
60025	5561	10	or	or	CC
60025	5561	11	nonparels	nonparel	NNS
60025	5561	12	;	;	:
60025	5561	13	but	but	CC
60025	5561	14	a	a	DT
60025	5561	15	newer	new	JJR
60025	5561	16	and	and	CC
60025	5561	17	more	more	JJR
60025	5561	18	elegant	elegant	JJ
60025	5561	19	mode	mode	NN
60025	5561	20	is	be	VBZ
60025	5561	21	to	to	TO
60025	5561	22	decorate	decorate	VB
60025	5561	23	it	-PRON-	PRP
60025	5561	24	with	with	IN
60025	5561	25	devices	device	NNS
60025	5561	26	and	and	CC
60025	5561	27	borders	border	NNS
60025	5561	28	in	in	IN
60025	5561	29	white	white	JJ
60025	5561	30	sugar	sugar	NN
60025	5561	31	.	.	.
60025	5562	1	These	these	DT
60025	5562	2	are	be	VBP
60025	5562	3	put	put	VBN
60025	5562	4	on	on	RP
60025	5562	5	with	with	IN
60025	5562	6	a	a	DT
60025	5562	7	syringe	syringe	NN
60025	5562	8	,	,	,
60025	5562	9	moving	move	VBG
60025	5562	10	it	-PRON-	PRP
60025	5562	11	skilfully	skilfully	RB
60025	5562	12	,	,	,
60025	5562	13	so	so	IN
60025	5562	14	as	as	IN
60025	5562	15	to	to	TO
60025	5562	16	form	form	VB
60025	5562	17	the	the	DT
60025	5562	18	pattern	pattern	NN
60025	5562	19	.	.	.
60025	5563	1	A	a	DT
60025	5563	2	little	little	JJ
60025	5563	3	gum	gum	NN
60025	5563	4	tragacanth	tragacanth	NN
60025	5563	5	should	should	MD
60025	5563	6	be	be	VB
60025	5563	7	mixed	mix	VBN
60025	5563	8	with	with	IN
60025	5563	9	this	this	DT
60025	5563	10	icing	icing	NN
60025	5563	11	.	.	.
60025	5564	1	You	-PRON-	PRP
60025	5564	2	may	may	MD
60025	5564	3	colour	colour	VB
60025	5564	4	icing	ice	VBG
60025	5564	5	of	of	IN
60025	5564	6	a	a	DT
60025	5564	7	pale	pale	JJ
60025	5564	8	or	or	CC
60025	5564	9	deep	deep	JJ
60025	5564	10	yellow	yellow	NN
60025	5564	11	,	,	,
60025	5564	12	by	by	IN
60025	5564	13	rubbing	rub	VBG
60025	5564	14	the	the	DT
60025	5564	15	lumps	lump	NNS
60025	5564	16	of	of	IN
60025	5564	17	loaf	loaf	NN
60025	5564	18	-	-	HYPH
60025	5564	19	sugar	sugar	NN
60025	5564	20	(	(	-LRB-
60025	5564	21	before	before	IN
60025	5564	22	they	-PRON-	PRP
60025	5564	23	are	be	VBP
60025	5564	24	powdered	powder	VBN
60025	5564	25	)	)	-RRB-
60025	5564	26	upon	upon	IN
60025	5564	27	the	the	DT
60025	5564	28	outside	outside	NN
60025	5564	29	of	of	IN
60025	5564	30	a	a	DT
60025	5564	31	large	large	JJ
60025	5564	32	lemon	lemon	NN
60025	5564	33	or	or	CC
60025	5564	34	orange	orange	NN
60025	5564	35	.	.	.
60025	5565	1	This	this	DT
60025	5565	2	will	will	MD
60025	5565	3	also	also	RB
60025	5565	4	flavour	flavour	VB
60025	5565	5	it	-PRON-	PRP
60025	5565	6	finely	finely	RB
60025	5565	7	.	.	.
60025	5566	1	Almond	almond	JJ
60025	5566	2	icing	ice	VBG
60025	5566	3	,	,	,
60025	5566	4	for	for	IN
60025	5566	5	a	a	DT
60025	5566	6	very	very	RB
60025	5566	7	fine	fine	JJ
60025	5566	8	cake	cake	NN
60025	5566	9	,	,	,
60025	5566	10	is	be	VBZ
60025	5566	11	made	make	VBN
60025	5566	12	by	by	IN
60025	5566	13	mixing	mix	VBG
60025	5566	14	gradually	gradually	RB
60025	5566	15	with	with	IN
60025	5566	16	the	the	DT
60025	5566	17	white	white	NN
60025	5566	18	of	of	IN
60025	5566	19	egg	egg	NN
60025	5566	20	and	and	CC
60025	5566	21	sugar	sugar	NN
60025	5566	22	,	,	,
60025	5566	23	some	some	DT
60025	5566	24	almonds	almond	NNS
60025	5566	25	,	,	,
60025	5566	26	half	half	JJ
60025	5566	27	bitter	bitter	JJ
60025	5566	28	and	and	CC
60025	5566	29	half	half	NN
60025	5566	30	sweet	sweet	JJ
60025	5566	31	,	,	,
60025	5566	32	that	that	WDT
60025	5566	33	have	have	VBP
60025	5566	34	been	be	VBN
60025	5566	35	pounded	pound	VBN
60025	5566	36	in	in	IN
60025	5566	37	a	a	DT
60025	5566	38	mortar	mortar	NN
60025	5566	39	with	with	IN
60025	5566	40	rose	rose	NN
60025	5566	41	water	water	NN
60025	5566	42	to	to	IN
60025	5566	43	a	a	DT
60025	5566	44	smooth	smooth	JJ
60025	5566	45	paste	paste	NN
60025	5566	46	.	.	.
60025	5567	1	The	the	DT
60025	5567	2	whole	whole	NN
60025	5567	3	must	must	MD
60025	5567	4	be	be	VB
60025	5567	5	well	well	RB
60025	5567	6	incorporated	incorporated	JJ
60025	5567	7	,	,	,
60025	5567	8	and	and	CC
60025	5567	9	spread	spread	VBD
60025	5567	10	over	over	IN
60025	5567	11	the	the	DT
60025	5567	12	cake	cake	NN
60025	5567	13	near	near	IN
60025	5567	14	half	half	PDT
60025	5567	15	an	an	DT
60025	5567	16	inch	inch	NN
60025	5567	17	thick	thick	JJ
60025	5567	18	.	.	.
60025	5568	1	It	-PRON-	PRP
60025	5568	2	must	must	MD
60025	5568	3	be	be	VB
60025	5568	4	set	set	VBN
60025	5568	5	in	in	IN
60025	5568	6	a	a	DT
60025	5568	7	cool	cool	JJ
60025	5568	8	oven	oven	NN
60025	5568	9	to	to	TO
60025	5568	10	dry	dry	VB
60025	5568	11	,	,	,
60025	5568	12	and	and	CC
60025	5568	13	then	then	RB
60025	5568	14	taken	take	VBN
60025	5568	15	out	out	RP
60025	5568	16	and	and	CC
60025	5568	17	covered	cover	VBN
60025	5568	18	with	with	IN
60025	5568	19	a	a	DT
60025	5568	20	smooth	smooth	JJ
60025	5568	21	plain	plain	JJ
60025	5568	22	icing	icing	NN
60025	5568	23	of	of	IN
60025	5568	24	sugar	sugar	NN
60025	5568	25	and	and	CC
60025	5568	26	white	white	NN
60025	5568	27	of	of	IN
60025	5568	28	egg	egg	NN
60025	5568	29	.	.	.
60025	5569	1	Whatever	whatever	WDT
60025	5569	2	icing	ice	VBG
60025	5569	3	is	be	VBZ
60025	5569	4	left	leave	VBN
60025	5569	5	,	,	,
60025	5569	6	may	may	MD
60025	5569	7	be	be	VB
60025	5569	8	used	use	VBN
60025	5569	9	to	to	TO
60025	5569	10	make	make	VB
60025	5569	11	maccaroons	maccaroon	NNS
60025	5569	12	or	or	CC
60025	5569	13	kisses	kiss	NNS
60025	5569	14	.	.	.
60025	5570	1	POUND	pound	NN
60025	5570	2	CAKE.--Prepare	cake.--prepare	VBP
60025	5570	3	a	a	DT
60025	5570	4	table	table	NN
60025	5570	5	-	-	HYPH
60025	5570	6	spoonful	spoonful	JJ
60025	5570	7	of	of	IN
60025	5570	8	powdered	powdered	JJ
60025	5570	9	cinnamon	cinnamon	NN
60025	5570	10	,	,	,
60025	5570	11	a	a	DT
60025	5570	12	tea	tea	NN
60025	5570	13	-	-	HYPH
60025	5570	14	spoonful	spoonful	JJ
60025	5570	15	of	of	IN
60025	5570	16	powdered	powdered	JJ
60025	5570	17	mace	mace	NN
60025	5570	18	,	,	,
60025	5570	19	and	and	CC
60025	5570	20	two	two	CD
60025	5570	21	nutmegs	nutmeg	NNS
60025	5570	22	grated	grate	VBN
60025	5570	23	or	or	CC
60025	5570	24	powdered	powder	VBN
60025	5570	25	.	.	.
60025	5571	1	Mix	mix	VB
60025	5571	2	together	together	RB
60025	5571	3	in	in	IN
60025	5571	4	a	a	DT
60025	5571	5	tumbler	tumbler	NN
60025	5571	6	,	,	,
60025	5571	7	a	a	DT
60025	5571	8	glass	glass	NN
60025	5571	9	of	of	IN
60025	5571	10	white	white	JJ
60025	5571	11	wine	wine	NN
60025	5571	12	,	,	,
60025	5571	13	a	a	DT
60025	5571	14	glass	glass	NN
60025	5571	15	of	of	IN
60025	5571	16	brandy	brandy	NN
60025	5571	17	,	,	,
60025	5571	18	and	and	CC
60025	5571	19	a	a	DT
60025	5571	20	glass	glass	NN
60025	5571	21	of	of	IN
60025	5571	22	rose	rose	NN
60025	5571	23	water	water	NN
60025	5571	24	.	.	.
60025	5572	1	Sift	sift	VB
60025	5572	2	a	a	DT
60025	5572	3	pound	pound	NN
60025	5572	4	of	of	IN
60025	5572	5	the	the	DT
60025	5572	6	finest	fine	JJS
60025	5572	7	flour	flour	NN
60025	5572	8	into	into	IN
60025	5572	9	a	a	DT
60025	5572	10	broad	broad	JJ
60025	5572	11	pan	pan	NN
60025	5572	12	,	,	,
60025	5572	13	and	and	CC
60025	5572	14	powder	powder	VB
60025	5572	15	a	a	DT
60025	5572	16	pound	pound	NN
60025	5572	17	of	of	IN
60025	5572	18	loaf	loaf	NN
60025	5572	19	-	-	HYPH
60025	5572	20	sugar	sugar	NN
60025	5572	21	.	.	.
60025	5573	1	Put	put	VB
60025	5573	2	the	the	DT
60025	5573	3	sugar	sugar	NN
60025	5573	4	into	into	IN
60025	5573	5	a	a	DT
60025	5573	6	deep	deep	JJ
60025	5573	7	pan	pan	NN
60025	5573	8	,	,	,
60025	5573	9	and	and	CC
60025	5573	10	cut	cut	VBD
60025	5573	11	up	up	RP
60025	5573	12	in	in	IN
60025	5573	13	it	-PRON-	PRP
60025	5573	14	a	a	DT
60025	5573	15	pound	pound	NN
60025	5573	16	of	of	IN
60025	5573	17	fresh	fresh	JJ
60025	5573	18	butter	butter	NN
60025	5573	19	.	.	.
60025	5574	1	Warm	warm	VB
60025	5574	2	them	-PRON-	PRP
60025	5574	3	by	by	IN
60025	5574	4	the	the	DT
60025	5574	5	fire	fire	NN
60025	5574	6	till	till	IN
60025	5574	7	soft	soft	JJ
60025	5574	8	;	;	:
60025	5574	9	and	and	CC
60025	5574	10	then	then	RB
60025	5574	11	stir	stir	VB
60025	5574	12	them	-PRON-	PRP
60025	5574	13	to	to	IN
60025	5574	14	a	a	DT
60025	5574	15	cream	cream	NN
60025	5574	16	.	.	.
60025	5575	1	When	when	WRB
60025	5575	2	they	-PRON-	PRP
60025	5575	3	are	be	VBP
60025	5575	4	perfectly	perfectly	RB
60025	5575	5	light	light	JJ
60025	5575	6	,	,	,
60025	5575	7	add	add	VB
60025	5575	8	gradually	gradually	RB
60025	5575	9	the	the	DT
60025	5575	10	spice	spice	NN
60025	5575	11	and	and	CC
60025	5575	12	liquor	liquor	NN
60025	5575	13	,	,	,
60025	5575	14	a	a	DT
60025	5575	15	little	little	JJ
60025	5575	16	at	at	IN
60025	5575	17	a	a	DT
60025	5575	18	time	time	NN
60025	5575	19	.	.	.
60025	5576	1	Beat	beat	VB
60025	5576	2	ten	ten	CD
60025	5576	3	eggs	egg	NNS
60025	5576	4	as	as	RB
60025	5576	5	light	light	JJ
60025	5576	6	as	as	IN
60025	5576	7	possible	possible	JJ
60025	5576	8	,	,	,
60025	5576	9	and	and	CC
60025	5576	10	stir	stir	VB
60025	5576	11	them	-PRON-	PRP
60025	5576	12	by	by	IN
60025	5576	13	degrees	degree	NNS
60025	5576	14	into	into	IN
60025	5576	15	the	the	DT
60025	5576	16	mixture	mixture	NN
60025	5576	17	alternately	alternately	RB
60025	5576	18	with	with	IN
60025	5576	19	the	the	DT
60025	5576	20	flour	flour	NN
60025	5576	21	.	.	.
60025	5577	1	Then	then	RB
60025	5577	2	add	add	VB
60025	5577	3	the	the	DT
60025	5577	4	juice	juice	NN
60025	5577	5	of	of	IN
60025	5577	6	two	two	CD
60025	5577	7	lemons	lemon	NNS
60025	5577	8	or	or	CC
60025	5577	9	three	three	CD
60025	5577	10	large	large	JJ
60025	5577	11	oranges	orange	NNS
60025	5577	12	.	.	.
60025	5578	1	Stir	stir	VB
60025	5578	2	the	the	DT
60025	5578	3	whole	whole	JJ
60025	5578	4	very	very	RB
60025	5578	5	hard	hard	RB
60025	5578	6	;	;	:
60025	5578	7	put	put	VB
60025	5578	8	it	-PRON-	PRP
60025	5578	9	into	into	IN
60025	5578	10	a	a	DT
60025	5578	11	deep	deep	JJ
60025	5578	12	tin	tin	NN
60025	5578	13	pan	pan	NN
60025	5578	14	with	with	IN
60025	5578	15	straight	straight	JJ
60025	5578	16	or	or	CC
60025	5578	17	upright	upright	JJ
60025	5578	18	sides	side	NNS
60025	5578	19	,	,	,
60025	5578	20	and	and	CC
60025	5578	21	bake	bake	VB
60025	5578	22	it	-PRON-	PRP
60025	5578	23	in	in	IN
60025	5578	24	a	a	DT
60025	5578	25	moderate	moderate	JJ
60025	5578	26	oven	oven	NN
60025	5578	27	from	from	IN
60025	5578	28	two	two	CD
60025	5578	29	to	to	TO
60025	5578	30	three	three	CD
60025	5578	31	hours	hour	NNS
60025	5578	32	.	.	.
60025	5579	1	If	if	IN
60025	5579	2	baked	bake	VBN
60025	5579	3	in	in	IN
60025	5579	4	a	a	DT
60025	5579	5	Dutch	dutch	JJ
60025	5579	6	oven	oven	NN
60025	5579	7	,	,	,
60025	5579	8	take	take	VB
60025	5579	9	off	off	RP
60025	5579	10	the	the	DT
60025	5579	11	lid	lid	NN
60025	5579	12	when	when	WRB
60025	5579	13	you	-PRON-	PRP
60025	5579	14	have	have	VBP
60025	5579	15	ascertained	ascertain	VBN
60025	5579	16	that	that	IN
60025	5579	17	the	the	DT
60025	5579	18	cake	cake	NN
60025	5579	19	is	be	VBZ
60025	5579	20	quite	quite	RB
60025	5579	21	done	do	VBN
60025	5579	22	,	,	,
60025	5579	23	and	and	CC
60025	5579	24	let	let	VB
60025	5579	25	it	-PRON-	PRP
60025	5579	26	remain	remain	VB
60025	5579	27	in	in	IN
60025	5579	28	the	the	DT
60025	5579	29	oven	oven	NN
60025	5579	30	to	to	TO
60025	5579	31	cool	cool	VB
60025	5579	32	gradually	gradually	RB
60025	5579	33	.	.	.
60025	5580	1	If	if	IN
60025	5580	2	any	any	DT
60025	5580	3	part	part	NN
60025	5580	4	is	be	VBZ
60025	5580	5	burnt	burn	VBN
60025	5580	6	,	,	,
60025	5580	7	scrape	scrape	VB
60025	5580	8	it	-PRON-	PRP
60025	5580	9	off	off	RP
60025	5580	10	as	as	RB
60025	5580	11	soon	soon	RB
60025	5580	12	as	as	IN
60025	5580	13	cold	cold	JJ
60025	5580	14	.	.	.
60025	5581	1	It	-PRON-	PRP
60025	5581	2	may	may	MD
60025	5581	3	be	be	VB
60025	5581	4	iced	iced	JJ
60025	5581	5	either	either	CC
60025	5581	6	warm	warm	JJ
60025	5581	7	or	or	CC
60025	5581	8	cool	cool	JJ
60025	5581	9	;	;	:
60025	5581	10	first	first	RB
60025	5581	11	dredging	dredge	VBG
60025	5581	12	the	the	DT
60025	5581	13	cake	cake	NN
60025	5581	14	with	with	IN
60025	5581	15	flour	flour	NN
60025	5581	16	and	and	CC
60025	5581	17	then	then	RB
60025	5581	18	wiping	wipe	VBG
60025	5581	19	it	-PRON-	PRP
60025	5581	20	off	off	RP
60025	5581	21	.	.	.
60025	5582	1	It	-PRON-	PRP
60025	5582	2	will	will	MD
60025	5582	3	be	be	VB
60025	5582	4	best	good	JJS
60025	5582	5	to	to	TO
60025	5582	6	put	put	VB
60025	5582	7	on	on	RP
60025	5582	8	two	two	CD
60025	5582	9	coats	coat	NNS
60025	5582	10	of	of	IN
60025	5582	11	icing	ice	VBG
60025	5582	12	;	;	:
60025	5582	13	the	the	DT
60025	5582	14	second	second	JJ
60025	5582	15	coat	coat	NN
60025	5582	16	not	not	RB
60025	5582	17	till	till	IN
60025	5582	18	the	the	DT
60025	5582	19	first	first	JJ
60025	5582	20	is	be	VBZ
60025	5582	21	entirely	entirely	RB
60025	5582	22	dry	dry	JJ
60025	5582	23	.	.	.
60025	5583	1	Flavour	flavour	VB
60025	5583	2	the	the	DT
60025	5583	3	icing	icing	NN
60025	5583	4	with	with	IN
60025	5583	5	essence	essence	NN
60025	5583	6	of	of	IN
60025	5583	7	lemon	lemon	NN
60025	5583	8	,	,	,
60025	5583	9	or	or	CC
60025	5583	10	with	with	IN
60025	5583	11	extract	extract	NN
60025	5583	12	of	of	IN
60025	5583	13	roses	rose	NNS
60025	5583	14	.	.	.
60025	5584	1	This	this	DT
60025	5584	2	cake	cake	NN
60025	5584	3	will	will	MD
60025	5584	4	be	be	VB
60025	5584	5	very	very	RB
60025	5584	6	delicate	delicate	JJ
60025	5584	7	if	if	IN
60025	5584	8	made	make	VBN
60025	5584	9	with	with	IN
60025	5584	10	a	a	DT
60025	5584	11	pound	pound	NN
60025	5584	12	of	of	IN
60025	5584	13	rice	rice	NN
60025	5584	14	flour	flour	NN
60025	5584	15	instead	instead	RB
60025	5584	16	of	of	IN
60025	5584	17	wheat	wheat	NN
60025	5584	18	.	.	.
60025	5585	1	INDIAN	INDIAN	NNP
60025	5585	2	POUND	POUND	NNP
60025	5585	3	CAKE.--Sift	CAKE.--Sift	VBZ
60025	5585	4	a	a	DT
60025	5585	5	pint	pint	NN
60025	5585	6	of	of	IN
60025	5585	7	fine	fine	JJ
60025	5585	8	yellow	yellow	JJ
60025	5585	9	Indian	indian	JJ
60025	5585	10	meal	meal	NN
60025	5585	11	,	,	,
60025	5585	12	and	and	CC
60025	5585	13	half	half	PDT
60025	5585	14	a	a	DT
60025	5585	15	pint	pint	NN
60025	5585	16	of	of	IN
60025	5585	17	wheat	wheat	NN
60025	5585	18	flour	flour	NN
60025	5585	19	,	,	,
60025	5585	20	and	and	CC
60025	5585	21	mix	mix	VB
60025	5585	22	them	-PRON-	PRP
60025	5585	23	well	well	RB
60025	5585	24	together	together	RB
60025	5585	25	.	.	.
60025	5586	1	Prepare	prepare	VB
60025	5586	2	a	a	DT
60025	5586	3	nutmeg	nutmeg	NN
60025	5586	4	beaten	beat	VBN
60025	5586	5	,	,	,
60025	5586	6	and	and	CC
60025	5586	7	mixed	mix	VBN
60025	5586	8	with	with	IN
60025	5586	9	a	a	DT
60025	5586	10	table	table	NN
60025	5586	11	-	-	HYPH
60025	5586	12	spoonful	spoonful	JJ
60025	5586	13	of	of	IN
60025	5586	14	powdered	powdered	JJ
60025	5586	15	cinnamon	cinnamon	NN
60025	5586	16	.	.	.
60025	5587	1	Stir	stir	VB
60025	5587	2	together	together	RB
60025	5587	3	till	till	IN
60025	5587	4	very	very	RB
60025	5587	5	light	light	JJ
60025	5587	6	,	,	,
60025	5587	7	half	half	PDT
60025	5587	8	a	a	DT
60025	5587	9	pound	pound	NN
60025	5587	10	of	of	IN
60025	5587	11	powdered	powder	VBN
60025	5587	12	white	white	JJ
60025	5587	13	sugar	sugar	NN
60025	5587	14	;	;	:
60025	5587	15	and	and	CC
60025	5587	16	half	half	PDT
60025	5587	17	a	a	DT
60025	5587	18	pound	pound	NN
60025	5587	19	of	of	IN
60025	5587	20	fresh	fresh	JJ
60025	5587	21	butter	butter	NN
60025	5587	22	;	;	:
60025	5587	23	adding	add	VBG
60025	5587	24	the	the	DT
60025	5587	25	spice	spice	NN
60025	5587	26	,	,	,
60025	5587	27	with	with	IN
60025	5587	28	a	a	DT
60025	5587	29	glass	glass	NN
60025	5587	30	of	of	IN
60025	5587	31	white	white	JJ
60025	5587	32	wine	wine	NN
60025	5587	33	,	,	,
60025	5587	34	and	and	CC
60025	5587	35	a	a	DT
60025	5587	36	glass	glass	NN
60025	5587	37	of	of	IN
60025	5587	38	brandy	brandy	NN
60025	5587	39	.	.	.
60025	5588	1	Having	have	VBG
60025	5588	2	beaten	beat	VBN
60025	5588	3	eight	eight	CD
60025	5588	4	eggs	egg	NNS
60025	5588	5	as	as	RB
60025	5588	6	light	light	JJ
60025	5588	7	as	as	IN
60025	5588	8	possible	possible	JJ
60025	5588	9	,	,	,
60025	5588	10	stir	stir	VB
60025	5588	11	them	-PRON-	PRP
60025	5588	12	into	into	IN
60025	5588	13	the	the	DT
60025	5588	14	butter	butter	NN
60025	5588	15	and	and	CC
60025	5588	16	sugar	sugar	NN
60025	5588	17	,	,	,
60025	5588	18	a	a	DT
60025	5588	19	little	little	JJ
60025	5588	20	at	at	IN
60025	5588	21	a	a	DT
60025	5588	22	time	time	NN
60025	5588	23	,	,	,
60025	5588	24	in	in	IN
60025	5588	25	turn	turn	NN
60025	5588	26	with	with	IN
60025	5588	27	the	the	DT
60025	5588	28	meal	meal	NN
60025	5588	29	.	.	.
60025	5589	1	Give	give	VB
60025	5589	2	the	the	DT
60025	5589	3	whole	whole	NN
60025	5589	4	a	a	DT
60025	5589	5	hard	hard	JJ
60025	5589	6	stirring	stirring	NN
60025	5589	7	at	at	IN
60025	5589	8	the	the	DT
60025	5589	9	last	last	JJ
60025	5589	10	;	;	:
60025	5589	11	put	put	VB
60025	5589	12	it	-PRON-	PRP
60025	5589	13	into	into	IN
60025	5589	14	a	a	DT
60025	5589	15	well	well	RB
60025	5589	16	-	-	HYPH
60025	5589	17	buttered	butter	VBN
60025	5589	18	tin	tin	NN
60025	5589	19	pan	pan	NN
60025	5589	20	,	,	,
60025	5589	21	and	and	CC
60025	5589	22	bake	bake	VB
60025	5589	23	it	-PRON-	PRP
60025	5589	24	about	about	RB
60025	5589	25	two	two	CD
60025	5589	26	hours	hour	NNS
60025	5589	27	.	.	.
60025	5590	1	This	this	DT
60025	5590	2	cake	cake	NN
60025	5590	3	(	(	-LRB-
60025	5590	4	like	like	IN
60025	5590	5	every	every	DT
60025	5590	6	thing	thing	NN
60025	5590	7	else	else	RB
60025	5590	8	in	in	IN
60025	5590	9	which	which	WDT
60025	5590	10	Indian	indian	JJ
60025	5590	11	meal	meal	NN
60025	5590	12	is	be	VBZ
60025	5590	13	an	an	DT
60025	5590	14	ingredient	ingredient	NN
60025	5590	15	)	)	-RRB-
60025	5590	16	should	should	MD
60025	5590	17	be	be	VB
60025	5590	18	eaten	eat	VBN
60025	5590	19	quite	quite	RB
60025	5590	20	fresh	fresh	JJ
60025	5590	21	;	;	:
60025	5590	22	it	-PRON-	PRP
60025	5590	23	is	be	VBZ
60025	5590	24	then	then	RB
60025	5590	25	very	very	RB
60025	5590	26	nice	nice	JJ
60025	5590	27	.	.	.
60025	5591	1	When	when	WRB
60025	5591	2	stale	stale	JJ
60025	5591	3	,	,	,
60025	5591	4	(	(	-LRB-
60025	5591	5	even	even	RB
60025	5591	6	a	a	DT
60025	5591	7	day	day	NN
60025	5591	8	old	old	JJ
60025	5591	9	,	,	,
60025	5591	10	)	)	-RRB-
60025	5591	11	it	-PRON-	PRP
60025	5591	12	becomes	become	VBZ
60025	5591	13	dry	dry	JJ
60025	5591	14	and	and	CC
60025	5591	15	rough	rough	JJ
60025	5591	16	as	as	IN
60025	5591	17	if	if	IN
60025	5591	18	made	make	VBN
60025	5591	19	with	with	IN
60025	5591	20	saw	saw	NN
60025	5591	21	-	-	HYPH
60025	5591	22	dust	dust	NN
60025	5591	23	.	.	.
60025	5592	1	QUEEN	QUEEN	NNP
60025	5592	2	CAKE.--Sift	CAKE.--Sift	VBZ
60025	5592	3	fourteen	fourteen	CD
60025	5592	4	ounces	ounce	NNS
60025	5592	5	of	of	IN
60025	5592	6	the	the	DT
60025	5592	7	finest	fine	JJS
60025	5592	8	flour	flour	NN
60025	5592	9	,	,	,
60025	5592	10	being	be	VBG
60025	5592	11	two	two	CD
60025	5592	12	ounces	ounce	NNS
60025	5592	13	less	less	JJR
60025	5592	14	than	than	IN
60025	5592	15	a	a	DT
60025	5592	16	pound	pound	NN
60025	5592	17	.	.	.
60025	5593	1	Cakes	cake	NNS
60025	5593	2	baked	bake	VBD
60025	5593	3	in	in	IN
60025	5593	4	little	little	JJ
60025	5593	5	tins	tin	NNS
60025	5593	6	,	,	,
60025	5593	7	should	should	MD
60025	5593	8	have	have	VB
60025	5593	9	a	a	DT
60025	5593	10	smaller	small	JJR
60025	5593	11	proportion	proportion	NN
60025	5593	12	of	of	IN
60025	5593	13	flour	flour	NN
60025	5593	14	than	than	IN
60025	5593	15	those	those	DT
60025	5593	16	that	that	WDT
60025	5593	17	are	be	VBP
60025	5593	18	done	do	VBN
60025	5593	19	in	in	IN
60025	5593	20	large	large	JJ
60025	5593	21	loaves	loaf	NNS
60025	5593	22	.	.	.
60025	5594	1	Prepare	prepare	VB
60025	5594	2	a	a	DT
60025	5594	3	table	table	NN
60025	5594	4	-	-	HYPH
60025	5594	5	spoonful	spoonful	JJ
60025	5594	6	of	of	IN
60025	5594	7	beaten	beat	VBN
60025	5594	8	cinnamon	cinnamon	NN
60025	5594	9	,	,	,
60025	5594	10	a	a	DT
60025	5594	11	tea	tea	NN
60025	5594	12	-	-	HYPH
60025	5594	13	spoonful	spoonful	JJ
60025	5594	14	of	of	IN
60025	5594	15	mace	mace	NN
60025	5594	16	,	,	,
60025	5594	17	and	and	CC
60025	5594	18	two	two	CD
60025	5594	19	beaten	beat	VBN
60025	5594	20	nutmegs	nutmeg	NNS
60025	5594	21	;	;	:
60025	5594	22	and	and	CC
60025	5594	23	mix	mix	VB
60025	5594	24	them	-PRON-	PRP
60025	5594	25	all	all	DT
60025	5594	26	together	together	RB
60025	5594	27	when	when	WRB
60025	5594	28	powdered	powder	VBN
60025	5594	29	.	.	.
60025	5595	1	Mix	mix	VB
60025	5595	2	in	in	IN
60025	5595	3	a	a	DT
60025	5595	4	tumbler	tumbler	NN
60025	5595	5	,	,	,
60025	5595	6	half	half	PDT
60025	5595	7	a	a	DT
60025	5595	8	glass	glass	NN
60025	5595	9	of	of	IN
60025	5595	10	white	white	JJ
60025	5595	11	wine	wine	NN
60025	5595	12	,	,	,
60025	5595	13	half	half	PDT
60025	5595	14	a	a	DT
60025	5595	15	glass	glass	NN
60025	5595	16	of	of	IN
60025	5595	17	brandy	brandy	NN
60025	5595	18	,	,	,
60025	5595	19	and	and	CC
60025	5595	20	half	half	PDT
60025	5595	21	a	a	DT
60025	5595	22	glass	glass	NN
60025	5595	23	of	of	IN
60025	5595	24	rose	rose	NN
60025	5595	25	water	water	NN
60025	5595	26	.	.	.
60025	5596	1	Powder	powder	VB
60025	5596	2	a	a	DT
60025	5596	3	pound	pound	NN
60025	5596	4	of	of	IN
60025	5596	5	loaf	loaf	NN
60025	5596	6	-	-	HYPH
60025	5596	7	sugar	sugar	NN
60025	5596	8	,	,	,
60025	5596	9	and	and	CC
60025	5596	10	sift	sift	VB
60025	5596	11	it	-PRON-	PRP
60025	5596	12	into	into	IN
60025	5596	13	a	a	DT
60025	5596	14	deep	deep	JJ
60025	5596	15	pan	pan	NN
60025	5596	16	;	;	:
60025	5596	17	cut	cut	VBN
60025	5596	18	up	up	RP
60025	5596	19	in	in	IN
60025	5596	20	it	-PRON-	PRP
60025	5596	21	a	a	DT
60025	5596	22	pound	pound	NN
60025	5596	23	of	of	IN
60025	5596	24	fresh	fresh	JJ
60025	5596	25	butter	butter	NN
60025	5596	26	;	;	,
60025	5596	27	warm	warm	VB
60025	5596	28	them	-PRON-	PRP
60025	5596	29	by	by	IN
60025	5596	30	the	the	DT
60025	5596	31	fire	fire	NN
60025	5596	32	,	,	,
60025	5596	33	and	and	CC
60025	5596	34	stir	stir	VB
60025	5596	35	them	-PRON-	PRP
60025	5596	36	to	to	IN
60025	5596	37	a	a	DT
60025	5596	38	cream	cream	NN
60025	5596	39	.	.	.
60025	5597	1	Add	add	VB
60025	5597	2	gradually	gradually	RB
60025	5597	3	the	the	DT
60025	5597	4	spice	spice	NN
60025	5597	5	and	and	CC
60025	5597	6	the	the	DT
60025	5597	7	liquor	liquor	NN
60025	5597	8	.	.	.
60025	5598	1	Beat	beat	VB
60025	5598	2	ten	ten	CD
60025	5598	3	eggs	egg	NNS
60025	5598	4	very	very	RB
60025	5598	5	light	light	JJ
60025	5598	6	,	,	,
60025	5598	7	and	and	CC
60025	5598	8	stir	stir	VB
60025	5598	9	them	-PRON-	PRP
60025	5598	10	into	into	IN
60025	5598	11	the	the	DT
60025	5598	12	mixture	mixture	NN
60025	5598	13	in	in	IN
60025	5598	14	turn	turn	NN
60025	5598	15	with	with	IN
60025	5598	16	the	the	DT
60025	5598	17	flour	flour	NN
60025	5598	18	.	.	.
60025	5599	1	Stir	stir	VB
60025	5599	2	in	in	IN
60025	5599	3	the	the	DT
60025	5599	4	juice	juice	NN
60025	5599	5	of	of	IN
60025	5599	6	two	two	CD
60025	5599	7	lemons	lemon	NNS
60025	5599	8	,	,	,
60025	5599	9	and	and	CC
60025	5599	10	beat	beat	VBD
60025	5599	11	the	the	DT
60025	5599	12	whole	whole	JJ
60025	5599	13	very	very	RB
60025	5599	14	hard	hard	RB
60025	5599	15	.	.	.
60025	5600	1	Butter	butter	VB
60025	5600	2	some	some	DT
60025	5600	3	little	little	JJ
60025	5600	4	tins	tin	NNS
60025	5600	5	;	;	:
60025	5600	6	half	half	NN
60025	5600	7	fill	fill	VB
60025	5600	8	them	-PRON-	PRP
60025	5600	9	with	with	IN
60025	5600	10	the	the	DT
60025	5600	11	mixture	mixture	NN
60025	5600	12	;	;	:
60025	5600	13	set	set	VB
60025	5600	14	them	-PRON-	PRP
60025	5600	15	into	into	IN
60025	5600	16	a	a	DT
60025	5600	17	brisk	brisk	JJ
60025	5600	18	oven	oven	NN
60025	5600	19	,	,	,
60025	5600	20	and	and	CC
60025	5600	21	bake	bake	VB
60025	5600	22	them	-PRON-	PRP
60025	5600	23	about	about	IN
60025	5600	24	a	a	DT
60025	5600	25	quarter	quarter	NN
60025	5600	26	of	of	IN
60025	5600	27	an	an	DT
60025	5600	28	hour	hour	NN
60025	5600	29	.	.	.
60025	5601	1	When	when	WRB
60025	5601	2	done	do	VBN
60025	5601	3	,	,	,
60025	5601	4	they	-PRON-	PRP
60025	5601	5	will	will	MD
60025	5601	6	shrink	shrink	VB
60025	5601	7	from	from	IN
60025	5601	8	the	the	DT
60025	5601	9	sides	side	NNS
60025	5601	10	of	of	IN
60025	5601	11	the	the	DT
60025	5601	12	tins	tin	NNS
60025	5601	13	.	.	.
60025	5602	1	After	after	IN
60025	5602	2	you	-PRON-	PRP
60025	5602	3	turn	turn	VBP
60025	5602	4	them	-PRON-	PRP
60025	5602	5	out	out	RP
60025	5602	6	,	,	,
60025	5602	7	spread	spread	VB
60025	5602	8	them	-PRON-	PRP
60025	5602	9	on	on	IN
60025	5602	10	an	an	DT
60025	5602	11	inverted	inverted	JJ
60025	5602	12	sieve	sieve	NN
60025	5602	13	to	to	TO
60025	5602	14	cool	cool	JJ
60025	5602	15	.	.	.
60025	5603	1	If	if	IN
60025	5603	2	you	-PRON-	PRP
60025	5603	3	have	have	VBP
60025	5603	4	occasion	occasion	NN
60025	5603	5	to	to	TO
60025	5603	6	fill	fill	VB
60025	5603	7	your	-PRON-	PRP$
60025	5603	8	tins	tin	NNS
60025	5603	9	a	a	DT
60025	5603	10	second	second	JJ
60025	5603	11	time	time	NN
60025	5603	12	,	,	,
60025	5603	13	scrape	scrape	NN
60025	5603	14	and	and	CC
60025	5603	15	wipe	wipe	VB
60025	5603	16	them	-PRON-	PRP
60025	5603	17	well	well	RB
60025	5603	18	before	before	IN
60025	5603	19	they	-PRON-	PRP
60025	5603	20	are	be	VBP
60025	5603	21	used	use	VBN
60025	5603	22	again	again	RB
60025	5603	23	.	.	.
60025	5604	1	Make	make	VB
60025	5604	2	an	an	DT
60025	5604	3	icing	icing	NN
60025	5604	4	,	,	,
60025	5604	5	flavoured	flavour	VBN
60025	5604	6	with	with	IN
60025	5604	7	lemon	lemon	NN
60025	5604	8	juice	juice	NN
60025	5604	9	or	or	CC
60025	5604	10	with	with	IN
60025	5604	11	extract	extract	NN
60025	5604	12	of	of	IN
60025	5604	13	roses	rose	NNS
60025	5604	14	;	;	:
60025	5604	15	and	and	CC
60025	5604	16	spread	spread	VBD
60025	5604	17	two	two	CD
60025	5604	18	coats	coat	NNS
60025	5604	19	of	of	IN
60025	5604	20	it	-PRON-	PRP
60025	5604	21	on	on	IN
60025	5604	22	the	the	DT
60025	5604	23	queen	queen	NN
60025	5604	24	cakes	cake	NNS
60025	5604	25	.	.	.
60025	5605	1	Set	Set	VBD
60025	5605	2	them	-PRON-	PRP
60025	5605	3	to	to	TO
60025	5605	4	dry	dry	VB
60025	5605	5	in	in	IN
60025	5605	6	a	a	DT
60025	5605	7	warm	warm	JJ
60025	5605	8	place	place	NN
60025	5605	9	,	,	,
60025	5605	10	but	but	CC
60025	5605	11	not	not	RB
60025	5605	12	near	near	IN
60025	5605	13	enough	enough	RB
60025	5605	14	the	the	DT
60025	5605	15	fire	fire	NN
60025	5605	16	to	to	TO
60025	5605	17	discolour	discolour	VB
60025	5605	18	the	the	DT
60025	5605	19	icing	icing	NN
60025	5605	20	and	and	CC
60025	5605	21	cause	cause	VB
60025	5605	22	it	-PRON-	PRP
60025	5605	23	to	to	TO
60025	5605	24	crack	crack	VB
60025	5605	25	.	.	.
60025	5606	1	Queen	Queen	NNP
60025	5606	2	cakes	cake	NNS
60025	5606	3	are	be	VBP
60025	5606	4	best	good	JJS
60025	5606	5	the	the	DT
60025	5606	6	day	day	NN
60025	5606	7	they	-PRON-	PRP
60025	5606	8	are	be	VBP
60025	5606	9	baked	bake	VBN
60025	5606	10	.	.	.
60025	5607	1	FRUIT	FRUIT	NNP
60025	5607	2	QUEEN	QUEEN	NNS
60025	5607	3	CAKES.--Make	cakes.--make	VBP
60025	5607	4	them	-PRON-	PRP
60025	5607	5	in	in	IN
60025	5607	6	the	the	DT
60025	5607	7	above	above	JJ
60025	5607	8	manner	manner	NN
60025	5607	9	,	,	,
60025	5607	10	with	with	IN
60025	5607	11	the	the	DT
60025	5607	12	addition	addition	NN
60025	5607	13	of	of	IN
60025	5607	14	a	a	DT
60025	5607	15	pound	pound	NN
60025	5607	16	of	of	IN
60025	5607	17	currants	currant	NNS
60025	5607	18	,	,	,
60025	5607	19	(	(	-LRB-
60025	5607	20	picked	pick	VBN
60025	5607	21	,	,	,
60025	5607	22	washed	wash	VBD
60025	5607	23	,	,	,
60025	5607	24	dried	dry	VBN
60025	5607	25	,	,	,
60025	5607	26	and	and	CC
60025	5607	27	floured	flour	VBD
60025	5607	28	,	,	,
60025	5607	29	)	)	-RRB-
60025	5607	30	and	and	CC
60025	5607	31	the	the	DT
60025	5607	32	juice	juice	NN
60025	5607	33	and	and	CC
60025	5607	34	grated	grate	VBD
60025	5607	35	peel	peel	NN
60025	5607	36	of	of	IN
60025	5607	37	two	two	CD
60025	5607	38	large	large	JJ
60025	5607	39	lemons	lemon	NNS
60025	5607	40	,	,	,
60025	5607	41	stirred	stir	VBN
60025	5607	42	in	in	IN
60025	5607	43	gradually	gradually	RB
60025	5607	44	at	at	IN
60025	5607	45	the	the	DT
60025	5607	46	last	last	JJ
60025	5607	47	.	.	.
60025	5608	1	Instead	instead	RB
60025	5608	2	of	of	IN
60025	5608	3	currants	currant	NNS
60025	5608	4	,	,	,
60025	5608	5	you	-PRON-	PRP
60025	5608	6	may	may	MD
60025	5608	7	put	put	VB
60025	5608	8	in	in	IN
60025	5608	9	sultana	sultana	NN
60025	5608	10	or	or	CC
60025	5608	11	seedless	seedless	NN
60025	5608	12	raisins	raisin	NNS
60025	5608	13	,	,	,
60025	5608	14	cut	cut	VBN
60025	5608	15	in	in	IN
60025	5608	16	half	half	NN
60025	5608	17	and	and	CC
60025	5608	18	floured	flour	VBD
60025	5608	19	.	.	.
60025	5609	1	You	-PRON-	PRP
60025	5609	2	may	may	MD
60025	5609	3	substitute	substitute	VB
60025	5609	4	oranges	orange	NNS
60025	5609	5	for	for	IN
60025	5609	6	lemons	lemon	NNS
60025	5609	7	.	.	.
60025	5610	1	You	-PRON-	PRP
60025	5610	2	may	may	MD
60025	5610	3	make	make	VB
60025	5610	4	a	a	DT
60025	5610	5	fruit	fruit	NN
60025	5610	6	pound	pound	NN
60025	5610	7	cake	cake	NN
60025	5610	8	in	in	IN
60025	5610	9	this	this	DT
60025	5610	10	manner	manner	NN
60025	5610	11	.	.	.
60025	5611	1	LADY	LADY	NNP
60025	5611	2	CAKE.--Take	cake.--take	VBP
60025	5611	3	a	a	DT
60025	5611	4	quarter	quarter	NN
60025	5611	5	of	of	IN
60025	5611	6	a	a	DT
60025	5611	7	pound	pound	NN
60025	5611	8	of	of	IN
60025	5611	9	shelled	shell	VBN
60025	5611	10	bitter	bitter	JJ
60025	5611	11	almonds	almond	NNS
60025	5611	12	,	,	,
60025	5611	13	or	or	CC
60025	5611	14	peach	peach	NN
60025	5611	15	-	-	HYPH
60025	5611	16	kernels	kernel	NNS
60025	5611	17	.	.	.
60025	5612	1	Put	put	VB
60025	5612	2	them	-PRON-	PRP
60025	5612	3	into	into	IN
60025	5612	4	a	a	DT
60025	5612	5	bowl	bowl	NN
60025	5612	6	of	of	IN
60025	5612	7	boiling	boil	VBG
60025	5612	8	water	water	NN
60025	5612	9	,	,	,
60025	5612	10	(	(	-LRB-
60025	5612	11	renewing	renew	VBG
60025	5612	12	the	the	DT
60025	5612	13	water	water	NN
60025	5612	14	as	as	IN
60025	5612	15	it	-PRON-	PRP
60025	5612	16	cools	cool	VBZ
60025	5612	17	,	,	,
60025	5612	18	)	)	-RRB-
60025	5612	19	and	and	CC
60025	5612	20	let	let	VB
60025	5612	21	them	-PRON-	PRP
60025	5612	22	lie	lie	VB
60025	5612	23	in	in	IN
60025	5612	24	it	-PRON-	PRP
60025	5612	25	till	till	IN
60025	5612	26	the	the	DT
60025	5612	27	skin	skin	NN
60025	5612	28	peels	peel	NNS
60025	5612	29	off	off	RP
60025	5612	30	easily	easily	RB
60025	5612	31	;	;	:
60025	5612	32	then	then	RB
60025	5612	33	throw	throw	VB
60025	5612	34	them	-PRON-	PRP
60025	5612	35	,	,	,
60025	5612	36	as	as	IN
60025	5612	37	they	-PRON-	PRP
60025	5612	38	are	be	VBP
60025	5612	39	blanched	blanch	VBN
60025	5612	40	,	,	,
60025	5612	41	into	into	IN
60025	5612	42	a	a	DT
60025	5612	43	bowl	bowl	NN
60025	5612	44	of	of	IN
60025	5612	45	cold	cold	JJ
60025	5612	46	water	water	NN
60025	5612	47	,	,	,
60025	5612	48	which	which	WDT
60025	5612	49	will	will	MD
60025	5612	50	much	much	RB
60025	5612	51	improve	improve	VB
60025	5612	52	their	-PRON-	PRP$
60025	5612	53	whiteness	whiteness	NN
60025	5612	54	.	.	.
60025	5613	1	Pound	pound	VB
60025	5613	2	them	-PRON-	PRP
60025	5613	3	,	,	,
60025	5613	4	one	one	CD
60025	5613	5	at	at	IN
60025	5613	6	a	a	DT
60025	5613	7	time	time	NN
60025	5613	8	,	,	,
60025	5613	9	in	in	IN
60025	5613	10	a	a	DT
60025	5613	11	mortar	mortar	NN
60025	5613	12	;	;	:
60025	5613	13	pouring	pour	VBG
60025	5613	14	in	in	IN
60025	5613	15	frequently	frequently	RB
60025	5613	16	a	a	DT
60025	5613	17	few	few	JJ
60025	5613	18	drops	drop	NNS
60025	5613	19	of	of	IN
60025	5613	20	rose	rose	NN
60025	5613	21	water	water	NN
60025	5613	22	to	to	TO
60025	5613	23	prevent	prevent	VB
60025	5613	24	them	-PRON-	PRP
60025	5613	25	from	from	IN
60025	5613	26	oiling	oil	VBG
60025	5613	27	and	and	CC
60025	5613	28	being	be	VBG
60025	5613	29	heavy	heavy	JJ
60025	5613	30	.	.	.
60025	5614	1	Cut	cut	VB
60025	5614	2	up	up	RP
60025	5614	3	three	three	CD
60025	5614	4	quarters	quarter	NNS
60025	5614	5	of	of	IN
60025	5614	6	a	a	DT
60025	5614	7	pound	pound	NN
60025	5614	8	of	of	IN
60025	5614	9	fresh	fresh	JJ
60025	5614	10	butter	butter	NN
60025	5614	11	into	into	IN
60025	5614	12	a	a	DT
60025	5614	13	whole	whole	JJ
60025	5614	14	pound	pound	NN
60025	5614	15	of	of	IN
60025	5614	16	powdered	powdered	JJ
60025	5614	17	loaf	loaf	NN
60025	5614	18	-	-	HYPH
60025	5614	19	sugar	sugar	NN
60025	5614	20	.	.	.
60025	5615	1	Having	have	VBG
60025	5615	2	warmed	warm	VBN
60025	5615	3	it	-PRON-	PRP
60025	5615	4	,	,	,
60025	5615	5	stir	stir	VB
60025	5615	6	it	-PRON-	PRP
60025	5615	7	to	to	IN
60025	5615	8	a	a	DT
60025	5615	9	light	light	JJ
60025	5615	10	cream	cream	NN
60025	5615	11	,	,	,
60025	5615	12	and	and	CC
60025	5615	13	then	then	RB
60025	5615	14	add	add	VB
60025	5615	15	very	very	RB
60025	5615	16	gradually	gradually	RB
60025	5615	17	the	the	DT
60025	5615	18	pounded	pound	VBN
60025	5615	19	almonds	almond	NNS
60025	5615	20	,	,	,
60025	5615	21	beating	beat	VBG
60025	5615	22	them	-PRON-	PRP
60025	5615	23	in	in	IN
60025	5615	24	very	very	RB
60025	5615	25	hard	hard	RB
60025	5615	26	.	.	.
60025	5616	1	Sift	sift	VB
60025	5616	2	into	into	IN
60025	5616	3	a	a	DT
60025	5616	4	separate	separate	JJ
60025	5616	5	pan	pan	NN
60025	5616	6	half	half	PDT
60025	5616	7	a	a	DT
60025	5616	8	pound	pound	NN
60025	5616	9	and	and	CC
60025	5616	10	two	two	CD
60025	5616	11	ounces	ounce	NNS
60025	5616	12	of	of	IN
60025	5616	13	flour	flour	NN
60025	5616	14	,	,	,
60025	5616	15	and	and	CC
60025	5616	16	beat	beat	VBD
60025	5616	17	in	in	IN
60025	5616	18	another	another	DT
60025	5616	19	pan	pan	NN
60025	5616	20	to	to	IN
60025	5616	21	a	a	DT
60025	5616	22	stiff	stiff	JJ
60025	5616	23	froth	froth	NN
60025	5616	24	,	,	,
60025	5616	25	the	the	DT
60025	5616	26	whites	white	NNS
60025	5616	27	only	only	RB
60025	5616	28	of	of	IN
60025	5616	29	seventeen	seventeen	CD
60025	5616	30	eggs	egg	NNS
60025	5616	31	.	.	.
60025	5617	1	Stir	stir	VB
60025	5617	2	the	the	DT
60025	5617	3	flour	flour	NN
60025	5617	4	and	and	CC
60025	5617	5	the	the	DT
60025	5617	6	white	white	NN
60025	5617	7	of	of	IN
60025	5617	8	egg	egg	NN
60025	5617	9	alternately	alternately	RB
60025	5617	10	into	into	IN
60025	5617	11	the	the	DT
60025	5617	12	pan	pan	NN
60025	5617	13	of	of	IN
60025	5617	14	butter	butter	NN
60025	5617	15	,	,	,
60025	5617	16	sugar	sugar	NN
60025	5617	17	and	and	CC
60025	5617	18	almonds	almond	VBZ
60025	5617	19	,	,	,
60025	5617	20	a	a	DT
60025	5617	21	very	very	RB
60025	5617	22	little	little	JJ
60025	5617	23	at	at	IN
60025	5617	24	a	a	DT
60025	5617	25	time	time	NN
60025	5617	26	of	of	IN
60025	5617	27	each	each	DT
60025	5617	28	.	.	.
60025	5618	1	Having	have	VBG
60025	5618	2	beaten	beat	VBN
60025	5618	3	the	the	DT
60025	5618	4	whole	whole	JJ
60025	5618	5	as	as	RB
60025	5618	6	hard	hard	RB
60025	5618	7	as	as	IN
60025	5618	8	possible	possible	JJ
60025	5618	9	,	,	,
60025	5618	10	put	put	VB
60025	5618	11	it	-PRON-	PRP
60025	5618	12	into	into	IN
60025	5618	13	a	a	DT
60025	5618	14	buttered	butter	VBN
60025	5618	15	tin	tin	NN
60025	5618	16	pan	pan	NN
60025	5618	17	,	,	,
60025	5618	18	(	(	-LRB-
60025	5618	19	a	a	DT
60025	5618	20	square	square	JJ
60025	5618	21	one	one	NN
60025	5618	22	is	be	VBZ
60025	5618	23	best	good	JJS
60025	5618	24	,	,	,
60025	5618	25	)	)	-RRB-
60025	5618	26	and	and	CC
60025	5618	27	set	set	VBD
60025	5618	28	it	-PRON-	PRP
60025	5618	29	immediately	immediately	RB
60025	5618	30	into	into	IN
60025	5618	31	a	a	DT
60025	5618	32	moderate	moderate	JJ
60025	5618	33	oven	oven	NN
60025	5618	34	.	.	.
60025	5619	1	Bake	bake	VB
60025	5619	2	it	-PRON-	PRP
60025	5619	3	about	about	IN
60025	5619	4	an	an	DT
60025	5619	5	hour	hour	NN
60025	5619	6	,	,	,
60025	5619	7	more	more	RBR
60025	5619	8	or	or	CC
60025	5619	9	less	less	RBR
60025	5619	10	,	,	,
60025	5619	11	according	accord	VBG
60025	5619	12	to	to	IN
60025	5619	13	its	-PRON-	PRP$
60025	5619	14	thickness	thickness	NN
60025	5619	15	.	.	.
60025	5620	1	When	when	WRB
60025	5620	2	cool	cool	JJ
60025	5620	3	,	,	,
60025	5620	4	ice	ice	VB
60025	5620	5	it	-PRON-	PRP
60025	5620	6	,	,	,
60025	5620	7	flavouring	flavour	VBG
60025	5620	8	the	the	DT
60025	5620	9	icing	icing	NN
60025	5620	10	with	with	IN
60025	5620	11	lemon	lemon	NN
60025	5620	12	juice	juice	NN
60025	5620	13	.	.	.
60025	5621	1	It	-PRON-	PRP
60025	5621	2	is	be	VBZ
60025	5621	3	best	good	JJS
60025	5621	4	the	the	DT
60025	5621	5	day	day	NN
60025	5621	6	it	-PRON-	PRP
60025	5621	7	is	be	VBZ
60025	5621	8	baked	baked	JJ
60025	5621	9	,	,	,
60025	5621	10	and	and	CC
60025	5621	11	should	should	MD
60025	5621	12	be	be	VB
60025	5621	13	eaten	eat	VBN
60025	5621	14	fresh	fresh	JJ
60025	5621	15	.	.	.
60025	5622	1	When	when	WRB
60025	5622	2	you	-PRON-	PRP
60025	5622	3	put	put	VBP
60025	5622	4	it	-PRON-	PRP
60025	5622	5	away	away	RB
60025	5622	6	wrap	wrap	VBP
60025	5622	7	it	-PRON-	PRP
60025	5622	8	in	in	IN
60025	5622	9	a	a	DT
60025	5622	10	thick	thick	JJ
60025	5622	11	cloth	cloth	NN
60025	5622	12	.	.	.
60025	5623	1	If	if	IN
60025	5623	2	you	-PRON-	PRP
60025	5623	3	bake	bake	VBP
60025	5623	4	it	-PRON-	PRP
60025	5623	5	in	in	IN
60025	5623	6	little	little	JJ
60025	5623	7	tins	tin	NNS
60025	5623	8	,	,	,
60025	5623	9	use	use	VB
60025	5623	10	two	two	CD
60025	5623	11	ounces	ounce	NNS
60025	5623	12	less	less	JJR
60025	5623	13	of	of	IN
60025	5623	14	flour	flour	NN
60025	5623	15	.	.	.
60025	5624	1	SPANISH	SPANISH	NNP
60025	5624	2	BUNS.--Cut	BUNS.--Cut	VBG
60025	5624	3	up	up	RB
60025	5624	4	three	three	CD
60025	5624	5	quarters	quarter	NNS
60025	5624	6	of	of	IN
60025	5624	7	a	a	DT
60025	5624	8	pound	pound	NN
60025	5624	9	of	of	IN
60025	5624	10	butter	butter	NN
60025	5624	11	into	into	IN
60025	5624	12	a	a	DT
60025	5624	13	jill	jill	NN
60025	5624	14	and	and	CC
60025	5624	15	a	a	DT
60025	5624	16	half	half	NN
60025	5624	17	or	or	CC
60025	5624	18	three	three	CD
60025	5624	19	wine	wine	NN
60025	5624	20	glasses	glass	NNS
60025	5624	21	of	of	IN
60025	5624	22	rich	rich	JJ
60025	5624	23	unskimmed	unskimmed	JJ
60025	5624	24	milk	milk	NN
60025	5624	25	,	,	,
60025	5624	26	(	(	-LRB-
60025	5624	27	cream	cream	NN
60025	5624	28	will	will	MD
60025	5624	29	be	be	VB
60025	5624	30	still	still	RB
60025	5624	31	better	well	JJR
60025	5624	32	,	,	,
60025	5624	33	)	)	-RRB-
60025	5624	34	and	and	CC
60025	5624	35	set	set	VB
60025	5624	36	the	the	DT
60025	5624	37	pan	pan	NN
60025	5624	38	on	on	IN
60025	5624	39	a	a	DT
60025	5624	40	stove	stove	NN
60025	5624	41	or	or	CC
60025	5624	42	near	near	IN
60025	5624	43	the	the	DT
60025	5624	44	fire	fire	NN
60025	5624	45	,	,	,
60025	5624	46	till	till	IN
60025	5624	47	the	the	DT
60025	5624	48	butter	butter	NN
60025	5624	49	becomes	become	VBZ
60025	5624	50	soft	soft	JJ
60025	5624	51	enough	enough	RB
60025	5624	52	to	to	TO
60025	5624	53	stir	stir	VB
60025	5624	54	all	all	RB
60025	5624	55	through	through	IN
60025	5624	56	the	the	DT
60025	5624	57	milk	milk	NN
60025	5624	58	with	with	IN
60025	5624	59	a	a	DT
60025	5624	60	knife	knife	NN
60025	5624	61	;	;	:
60025	5624	62	but	but	CC
60025	5624	63	do	do	VBP
60025	5624	64	not	not	RB
60025	5624	65	let	let	VB
60025	5624	66	it	-PRON-	PRP
60025	5624	67	get	get	VB
60025	5624	68	so	so	RB
60025	5624	69	hot	hot	JJ
60025	5624	70	as	as	IN
60025	5624	71	to	to	IN
60025	5624	72	oil	oil	NN
60025	5624	73	of	of	IN
60025	5624	74	itself	-PRON-	PRP
60025	5624	75	.	.	.
60025	5625	1	Then	then	RB
60025	5625	2	set	set	VB
60025	5625	3	it	-PRON-	PRP
60025	5625	4	away	away	RB
60025	5625	5	in	in	IN
60025	5625	6	a	a	DT
60025	5625	7	cold	cold	JJ
60025	5625	8	place	place	NN
60025	5625	9	.	.	.
60025	5626	1	Sift	sift	VB
60025	5626	2	into	into	IN
60025	5626	3	separate	separate	JJ
60025	5626	4	pans	pan	NNS
60025	5626	5	,	,	,
60025	5626	6	a	a	DT
60025	5626	7	half	half	JJ
60025	5626	8	pound	pound	NN
60025	5626	9	and	and	CC
60025	5626	10	a	a	DT
60025	5626	11	quarter	quarter	NN
60025	5626	12	of	of	IN
60025	5626	13	a	a	DT
60025	5626	14	pound	pound	NN
60025	5626	15	of	of	IN
60025	5626	16	the	the	DT
60025	5626	17	finest	fine	JJS
60025	5626	18	flour	flour	NN
60025	5626	19	;	;	:
60025	5626	20	and	and	CC
60025	5626	21	having	have	VBG
60025	5626	22	beaten	beat	VBN
60025	5626	23	four	four	CD
60025	5626	24	eggs	egg	NNS
60025	5626	25	as	as	RB
60025	5626	26	light	light	JJ
60025	5626	27	as	as	IN
60025	5626	28	possible	possible	JJ
60025	5626	29	,	,	,
60025	5626	30	mix	mix	VB
60025	5626	31	them	-PRON-	PRP
60025	5626	32	with	with	IN
60025	5626	33	the	the	DT
60025	5626	34	milk	milk	NN
60025	5626	35	and	and	CC
60025	5626	36	butter	butter	NN
60025	5626	37	,	,	,
60025	5626	38	and	and	CC
60025	5626	39	then	then	RB
60025	5626	40	pour	pour	VB
60025	5626	41	the	the	DT
60025	5626	42	whole	whole	NN
60025	5626	43	into	into	IN
60025	5626	44	the	the	DT
60025	5626	45	pan	pan	NN
60025	5626	46	that	that	WDT
60025	5626	47	contains	contain	VBZ
60025	5626	48	the	the	DT
60025	5626	49	half	half	JJ
60025	5626	50	pound	pound	NN
60025	5626	51	of	of	IN
60025	5626	52	flour	flour	NN
60025	5626	53	.	.	.
60025	5627	1	Having	have	VBG
60025	5627	2	previously	previously	RB
60025	5627	3	prepared	prepare	VBN
60025	5627	4	two	two	CD
60025	5627	5	grated	grate	VBN
60025	5627	6	nutmegs	nutmeg	NNS
60025	5627	7	,	,	,
60025	5627	8	and	and	CC
60025	5627	9	a	a	DT
60025	5627	10	table	table	NN
60025	5627	11	-	-	HYPH
60025	5627	12	spoonful	spoonful	JJ
60025	5627	13	of	of	IN
60025	5627	14	powdered	powdered	JJ
60025	5627	15	cinnamon	cinnamon	NN
60025	5627	16	and	and	CC
60025	5627	17	mace	mace	NN
60025	5627	18	,	,	,
60025	5627	19	stir	stir	VB
60025	5627	20	them	-PRON-	PRP
60025	5627	21	into	into	IN
60025	5627	22	the	the	DT
60025	5627	23	mixture	mixture	NN
60025	5627	24	;	;	:
60025	5627	25	adding	add	VBG
60025	5627	26	six	six	CD
60025	5627	27	drops	drop	NNS
60025	5627	28	of	of	IN
60025	5627	29	extract	extract	NN
60025	5627	30	of	of	IN
60025	5627	31	roses	rose	NNS
60025	5627	32	,	,	,
60025	5627	33	or	or	CC
60025	5627	34	a	a	DT
60025	5627	35	large	large	JJ
60025	5627	36	table	table	NN
60025	5627	37	-	-	HYPH
60025	5627	38	spoonful	spoonful	JJ
60025	5627	39	of	of	IN
60025	5627	40	rose	rose	NN
60025	5627	41	water	water	NN
60025	5627	42	.	.	.
60025	5628	1	Add	add	VB
60025	5628	2	a	a	DT
60025	5628	3	wine	wine	NN
60025	5628	4	glass	glass	NN
60025	5628	5	and	and	CC
60025	5628	6	a	a	DT
60025	5628	7	half	half	NN
60025	5628	8	of	of	IN
60025	5628	9	the	the	DT
60025	5628	10	best	good	JJS
60025	5628	11	fresh	fresh	JJ
60025	5628	12	yeast	yeast	NN
60025	5628	13	from	from	IN
60025	5628	14	a	a	DT
60025	5628	15	brewery	brewery	NN
60025	5628	16	.	.	.
60025	5629	1	If	if	IN
60025	5629	2	you	-PRON-	PRP
60025	5629	3	can	can	MD
60025	5629	4	not	not	RB
60025	5629	5	procure	procure	VB
60025	5629	6	yeast	yeast	NN
60025	5629	7	of	of	IN
60025	5629	8	the	the	DT
60025	5629	9	very	very	RB
60025	5629	10	best	good	JJS
60025	5629	11	quality	quality	NN
60025	5629	12	,	,	,
60025	5629	13	an	an	DT
60025	5629	14	attempt	attempt	NN
60025	5629	15	to	to	TO
60025	5629	16	make	make	VB
60025	5629	17	these	these	DT
60025	5629	18	buns	bun	NNS
60025	5629	19	will	will	MD
60025	5629	20	most	most	RBS
60025	5629	21	probably	probably	RB
60025	5629	22	prove	prove	VB
60025	5629	23	a	a	DT
60025	5629	24	failure	failure	NN
60025	5629	25	,	,	,
60025	5629	26	as	as	IN
60025	5629	27	the	the	DT
60025	5629	28	variety	variety	NN
60025	5629	29	of	of	IN
60025	5629	30	other	other	JJ
60025	5629	31	ingredients	ingredient	NNS
60025	5629	32	will	will	MD
60025	5629	33	prevent	prevent	VB
60025	5629	34	them	-PRON-	PRP
60025	5629	35	from	from	IN
60025	5629	36	rising	rise	VBG
60025	5629	37	unless	unless	IN
60025	5629	38	the	the	DT
60025	5629	39	yeast	yeast	NN
60025	5629	40	is	be	VBZ
60025	5629	41	as	as	RB
60025	5629	42	strong	strong	JJ
60025	5629	43	as	as	IN
60025	5629	44	possible	possible	JJ
60025	5629	45	.	.	.
60025	5630	1	Before	before	IN
60025	5630	2	you	-PRON-	PRP
60025	5630	3	put	put	VBP
60025	5630	4	it	-PRON-	PRP
60025	5630	5	in	in	RP
60025	5630	6	,	,	,
60025	5630	7	skim	skim	VB
60025	5630	8	off	off	IN
60025	5630	9	the	the	DT
60025	5630	10	thin	thin	JJ
60025	5630	11	liquid	liquid	NN
60025	5630	12	or	or	CC
60025	5630	13	beer	beer	NN
60025	5630	14	from	from	IN
60025	5630	15	the	the	DT
60025	5630	16	top	top	NN
60025	5630	17	,	,	,
60025	5630	18	and	and	CC
60025	5630	19	then	then	RB
60025	5630	20	stir	stir	VB
60025	5630	21	up	up	RP
60025	5630	22	the	the	DT
60025	5630	23	bottom	bottom	NN
60025	5630	24	.	.	.
60025	5631	1	After	after	IN
60025	5631	2	you	-PRON-	PRP
60025	5631	3	have	have	VBP
60025	5631	4	put	put	VBN
60025	5631	5	in	in	IN
60025	5631	6	the	the	DT
60025	5631	7	yeast	yeast	NN
60025	5631	8	,	,	,
60025	5631	9	add	add	VB
60025	5631	10	the	the	DT
60025	5631	11	sugar	sugar	NN
60025	5631	12	;	;	:
60025	5631	13	stirring	stir	VBG
60025	5631	14	it	-PRON-	PRP
60025	5631	15	well	well	RB
60025	5631	16	in	in	RB
60025	5631	17	,	,	,
60025	5631	18	a	a	DT
60025	5631	19	very	very	RB
60025	5631	20	little	little	JJ
60025	5631	21	at	at	IN
60025	5631	22	a	a	DT
60025	5631	23	time	time	NN
60025	5631	24	.	.	.
60025	5632	1	If	if	IN
60025	5632	2	too	too	RB
60025	5632	3	much	much	JJ
60025	5632	4	sugar	sugar	NN
60025	5632	5	is	be	VBZ
60025	5632	6	put	put	VBN
60025	5632	7	in	in	RP
60025	5632	8	at	at	IN
60025	5632	9	once	once	RB
60025	5632	10	,	,	,
60025	5632	11	the	the	DT
60025	5632	12	buns	bun	NNS
60025	5632	13	will	will	MD
60025	5632	14	be	be	VB
60025	5632	15	heavy	heavy	JJ
60025	5632	16	.	.	.
60025	5633	1	Lastly	lastly	RB
60025	5633	2	,	,	,
60025	5633	3	sprinkle	sprinkle	VB
60025	5633	4	in	in	IN
60025	5633	5	the	the	DT
60025	5633	6	quarter	quarter	NN
60025	5633	7	of	of	IN
60025	5633	8	a	a	DT
60025	5633	9	pound	pound	NN
60025	5633	10	of	of	IN
60025	5633	11	flour	flour	NN
60025	5633	12	that	that	WDT
60025	5633	13	was	be	VBD
60025	5633	14	sifted	sift	VBN
60025	5633	15	separately	separately	RB
60025	5633	16	;	;	:
60025	5633	17	and	and	CC
60025	5633	18	stir	stir	VB
60025	5633	19	the	the	DT
60025	5633	20	whole	whole	JJ
60025	5633	21	very	very	RB
60025	5633	22	hard	hard	RB
60025	5633	23	.	.	.
60025	5634	1	Put	put	VB
60025	5634	2	the	the	DT
60025	5634	3	mixture	mixture	NN
60025	5634	4	into	into	IN
60025	5634	5	a	a	DT
60025	5634	6	square	square	JJ
60025	5634	7	pan	pan	NN
60025	5634	8	well	well	NN
60025	5634	9	buttered	butter	VBD
60025	5634	10	,	,	,
60025	5634	11	and	and	CC
60025	5634	12	(	(	-LRB-
60025	5634	13	having	have	VBG
60025	5634	14	covered	cover	VBN
60025	5634	15	it	-PRON-	PRP
60025	5634	16	with	with	IN
60025	5634	17	a	a	DT
60025	5634	18	cloth	cloth	NN
60025	5634	19	)	)	-RRB-
60025	5634	20	place	place	VB
60025	5634	21	it	-PRON-	PRP
60025	5634	22	in	in	IN
60025	5634	23	a	a	DT
60025	5634	24	corner	corner	NN
60025	5634	25	of	of	IN
60025	5634	26	the	the	DT
60025	5634	27	hearth	hearth	NN
60025	5634	28	to	to	TO
60025	5634	29	rise	rise	VB
60025	5634	30	,	,	,
60025	5634	31	which	which	WDT
60025	5634	32	will	will	MD
60025	5634	33	require	require	VB
60025	5634	34	,	,	,
60025	5634	35	perhaps	perhaps	RB
60025	5634	36	,	,	,
60025	5634	37	about	about	RB
60025	5634	38	five	five	CD
60025	5634	39	hours	hour	NNS
60025	5634	40	;	;	:
60025	5634	41	therefore	therefore	RB
60025	5634	42	these	these	DT
60025	5634	43	buns	bun	NNS
60025	5634	44	should	should	MD
60025	5634	45	always	always	RB
60025	5634	46	be	be	VB
60025	5634	47	made	make	VBN
60025	5634	48	early	early	JJ
60025	5634	49	in	in	IN
60025	5634	50	the	the	DT
60025	5634	51	day	day	NN
60025	5634	52	.	.	.
60025	5635	1	Do	do	VBP
60025	5635	2	not	not	RB
60025	5635	3	bake	bake	VB
60025	5635	4	it	-PRON-	PRP
60025	5635	5	till	till	IN
60025	5635	6	the	the	DT
60025	5635	7	batter	batter	NN
60025	5635	8	has	have	VBZ
60025	5635	9	risen	rise	VBN
60025	5635	10	to	to	TO
60025	5635	11	twice	twice	PDT
60025	5635	12	its	-PRON-	PRP$
60025	5635	13	original	original	JJ
60025	5635	14	quantity	quantity	NN
60025	5635	15	,	,	,
60025	5635	16	and	and	CC
60025	5635	17	is	be	VBZ
60025	5635	18	covered	cover	VBN
60025	5635	19	on	on	IN
60025	5635	20	the	the	DT
60025	5635	21	top	top	NN
60025	5635	22	with	with	IN
60025	5635	23	bubbles	bubble	NNS
60025	5635	24	;	;	:
60025	5635	25	then	then	RB
60025	5635	26	set	set	VBD
60025	5635	27	the	the	DT
60025	5635	28	pan	pan	NN
60025	5635	29	into	into	IN
60025	5635	30	a	a	DT
60025	5635	31	moderate	moderate	JJ
60025	5635	32	oven	oven	NN
60025	5635	33	,	,	,
60025	5635	34	and	and	CC
60025	5635	35	bake	bake	VB
60025	5635	36	it	-PRON-	PRP
60025	5635	37	half	half	PDT
60025	5635	38	an	an	DT
60025	5635	39	hour	hour	NN
60025	5635	40	.	.	.
60025	5636	1	Let	let	VB
60025	5636	2	it	-PRON-	PRP
60025	5636	3	get	get	VB
60025	5636	4	cool	cool	JJ
60025	5636	5	in	in	IN
60025	5636	6	the	the	DT
60025	5636	7	pan	pan	NN
60025	5636	8	;	;	:
60025	5636	9	then	then	RB
60025	5636	10	cut	cut	VB
60025	5636	11	it	-PRON-	PRP
60025	5636	12	into	into	IN
60025	5636	13	squares	square	NNS
60025	5636	14	,	,	,
60025	5636	15	and	and	CC
60025	5636	16	either	either	CC
60025	5636	17	ice	ice	VB
60025	5636	18	them	-PRON-	PRP
60025	5636	19	,	,	,
60025	5636	20	(	(	-LRB-
60025	5636	21	flavouring	flavour	VBG
60025	5636	22	the	the	DT
60025	5636	23	icing	icing	NN
60025	5636	24	with	with	IN
60025	5636	25	essence	essence	NN
60025	5636	26	of	of	IN
60025	5636	27	lemon	lemon	NN
60025	5636	28	or	or	CC
60025	5636	29	extract	extract	NN
60025	5636	30	of	of	IN
60025	5636	31	roses	rose	NNS
60025	5636	32	,	,	,
60025	5636	33	)	)	-RRB-
60025	5636	34	or	or	CC
60025	5636	35	sift	sift	VB
60025	5636	36	grated	grate	VBD
60025	5636	37	loaf	loaf	NN
60025	5636	38	-	-	HYPH
60025	5636	39	sugar	sugar	NN
60025	5636	40	thickly	thickly	RB
60025	5636	41	over	over	IN
60025	5636	42	them	-PRON-	PRP
60025	5636	43	.	.	.
60025	5637	1	These	these	DT
60025	5637	2	buns	bun	NNS
60025	5637	3	(	(	-LRB-
60025	5637	4	like	like	IN
60025	5637	5	all	all	DT
60025	5637	6	other	other	JJ
60025	5637	7	cakes	cake	NNS
60025	5637	8	made	make	VBN
60025	5637	9	with	with	IN
60025	5637	10	yeast	yeast	NN
60025	5637	11	)	)	-RRB-
60025	5637	12	should	should	MD
60025	5637	13	be	be	VB
60025	5637	14	eaten	eat	VBN
60025	5637	15	the	the	DT
60025	5637	16	day	day	NN
60025	5637	17	they	-PRON-	PRP
60025	5637	18	are	be	VBP
60025	5637	19	baked	bake	VBN
60025	5637	20	:	:	:
60025	5637	21	as	as	IN
60025	5637	22	when	when	WRB
60025	5637	23	stale	stale	JJ
60025	5637	24	,	,	,
60025	5637	25	they	-PRON-	PRP
60025	5637	26	fall	fall	VBP
60025	5637	27	and	and	CC
60025	5637	28	become	become	VBP
60025	5637	29	hard	hard	JJ
60025	5637	30	.	.	.
60025	5638	1	In	in	IN
60025	5638	2	mixing	mix	VBG
60025	5638	3	them	-PRON-	PRP
60025	5638	4	,	,	,
60025	5638	5	you	-PRON-	PRP
60025	5638	6	may	may	MD
60025	5638	7	stir	stir	VB
60025	5638	8	in	in	RP
60025	5638	9	at	at	IN
60025	5638	10	the	the	DT
60025	5638	11	last	last	JJ
60025	5638	12	half	half	NN
60025	5638	13	a	a	DT
60025	5638	14	pound	pound	NN
60025	5638	15	of	of	IN
60025	5638	16	raisins	raisin	NNS
60025	5638	17	,	,	,
60025	5638	18	stoned	stone	VBD
60025	5638	19	,	,	,
60025	5638	20	chopped	chop	VBN
60025	5638	21	and	and	CC
60025	5638	22	floured	floured	JJ
60025	5638	23	;	;	:
60025	5638	24	or	or	CC
60025	5638	25	half	half	PDT
60025	5638	26	a	a	DT
60025	5638	27	pound	pound	NN
60025	5638	28	of	of	IN
60025	5638	29	currants	currant	NNS
60025	5638	30	.	.	.
60025	5639	1	If	if	IN
60025	5639	2	you	-PRON-	PRP
60025	5639	3	use	use	VBP
60025	5639	4	fruit	fruit	NN
60025	5639	5	,	,	,
60025	5639	6	put	put	VBN
60025	5639	7	in	in	IN
60025	5639	8	half	half	PDT
60025	5639	9	a	a	DT
60025	5639	10	wine	wine	NN
60025	5639	11	glass	glass	NN
60025	5639	12	more	more	JJR
60025	5639	13	of	of	IN
60025	5639	14	the	the	DT
60025	5639	15	yeast	yeast	NN
60025	5639	16	.	.	.
60025	5640	1	BATH	bath	NN
60025	5640	2	BUNS.--Boil	BUNS.--Boil	VBZ
60025	5640	3	a	a	DT
60025	5640	4	little	little	JJ
60025	5640	5	saffron	saffron	NN
60025	5640	6	in	in	IN
60025	5640	7	sufficient	sufficient	JJ
60025	5640	8	water	water	NN
60025	5640	9	to	to	TO
60025	5640	10	cover	cover	VB
60025	5640	11	it	-PRON-	PRP
60025	5640	12	,	,	,
60025	5640	13	till	till	IN
60025	5640	14	the	the	DT
60025	5640	15	liquid	liquid	NN
60025	5640	16	is	be	VBZ
60025	5640	17	of	of	IN
60025	5640	18	a	a	DT
60025	5640	19	bright	bright	JJ
60025	5640	20	yellow	yellow	NN
60025	5640	21	;	;	:
60025	5640	22	then	then	RB
60025	5640	23	strain	strain	VB
60025	5640	24	it	-PRON-	PRP
60025	5640	25	,	,	,
60025	5640	26	and	and	CC
60025	5640	27	set	set	VBD
60025	5640	28	it	-PRON-	PRP
60025	5640	29	to	to	TO
60025	5640	30	cool	cool	VB
60025	5640	31	.	.	.
60025	5641	1	Rub	rub	VB
60025	5641	2	half	half	PDT
60025	5641	3	a	a	DT
60025	5641	4	pound	pound	NN
60025	5641	5	of	of	IN
60025	5641	6	fresh	fresh	JJ
60025	5641	7	butter	butter	NN
60025	5641	8	into	into	IN
60025	5641	9	a	a	DT
60025	5641	10	pound	pound	NN
60025	5641	11	of	of	IN
60025	5641	12	sifted	sift	VBN
60025	5641	13	flour	flour	NN
60025	5641	14	,	,	,
60025	5641	15	and	and	CC
60025	5641	16	make	make	VB
60025	5641	17	it	-PRON-	PRP
60025	5641	18	into	into	IN
60025	5641	19	a	a	DT
60025	5641	20	paste	paste	NN
60025	5641	21	with	with	IN
60025	5641	22	four	four	CD
60025	5641	23	eggs	egg	NNS
60025	5641	24	that	that	WDT
60025	5641	25	have	have	VBP
60025	5641	26	been	be	VBN
60025	5641	27	well	well	RB
60025	5641	28	beaten	beat	VBN
60025	5641	29	,	,	,
60025	5641	30	and	and	CC
60025	5641	31	a	a	DT
60025	5641	32	large	large	JJ
60025	5641	33	wine	wine	NN
60025	5641	34	glass	glass	NN
60025	5641	35	of	of	IN
60025	5641	36	the	the	DT
60025	5641	37	best	good	JJS
60025	5641	38	and	and	CC
60025	5641	39	strongest	strong	JJS
60025	5641	40	yeast	yeast	NN
60025	5641	41	;	;	:
60025	5641	42	adding	add	VBG
60025	5641	43	the	the	DT
60025	5641	44	infusion	infusion	NN
60025	5641	45	of	of	IN
60025	5641	46	saffron	saffron	NN
60025	5641	47	to	to	IN
60025	5641	48	colour	colour	NN
60025	5641	49	it	-PRON-	PRP
60025	5641	50	yellow	yellow	JJ
60025	5641	51	.	.	.
60025	5642	1	Put	put	VB
60025	5642	2	the	the	DT
60025	5642	3	dough	dough	NN
60025	5642	4	into	into	IN
60025	5642	5	a	a	DT
60025	5642	6	pan	pan	NN
60025	5642	7	,	,	,
60025	5642	8	cover	cover	VB
60025	5642	9	it	-PRON-	PRP
60025	5642	10	with	with	IN
60025	5642	11	a	a	DT
60025	5642	12	cloth	cloth	NN
60025	5642	13	,	,	,
60025	5642	14	and	and	CC
60025	5642	15	set	set	VBD
60025	5642	16	it	-PRON-	PRP
60025	5642	17	before	before	IN
60025	5642	18	the	the	DT
60025	5642	19	fire	fire	NN
60025	5642	20	to	to	TO
60025	5642	21	rise	rise	VB
60025	5642	22	.	.	.
60025	5643	1	When	when	WRB
60025	5643	2	it	-PRON-	PRP
60025	5643	3	is	be	VBZ
60025	5643	4	quite	quite	RB
60025	5643	5	light	light	JJ
60025	5643	6	,	,	,
60025	5643	7	mix	mix	VB
60025	5643	8	into	into	IN
60025	5643	9	it	-PRON-	PRP
60025	5643	10	a	a	DT
60025	5643	11	quarter	quarter	NN
60025	5643	12	of	of	IN
60025	5643	13	a	a	DT
60025	5643	14	pound	pound	NN
60025	5643	15	of	of	IN
60025	5643	16	powdered	powder	VBN
60025	5643	17	and	and	CC
60025	5643	18	sifted	sift	VBN
60025	5643	19	loaf	loaf	NN
60025	5643	20	-	-	HYPH
60025	5643	21	sugar	sugar	NN
60025	5643	22	;	;	:
60025	5643	23	a	a	DT
60025	5643	24	grated	grate	VBN
60025	5643	25	nutmeg	nutmeg	NN
60025	5643	26	;	;	:
60025	5643	27	and	and	CC
60025	5643	28	,	,	,
60025	5643	29	if	if	IN
60025	5643	30	you	-PRON-	PRP
60025	5643	31	choose	choose	VBP
60025	5643	32	,	,	,
60025	5643	33	two	two	CD
60025	5643	34	or	or	CC
60025	5643	35	three	three	CD
60025	5643	36	spoonfuls	spoonful	NNS
60025	5643	37	of	of	IN
60025	5643	38	carraway	carraway	NN
60025	5643	39	seeds	seed	NNS
60025	5643	40	.	.	.
60025	5644	1	Roll	roll	VB
60025	5644	2	out	out	RP
60025	5644	3	the	the	DT
60025	5644	4	dough	dough	NN
60025	5644	5	into	into	IN
60025	5644	6	a	a	DT
60025	5644	7	thick	thick	JJ
60025	5644	8	sheet	sheet	NN
60025	5644	9	,	,	,
60025	5644	10	and	and	CC
60025	5644	11	divide	divide	VB
60025	5644	12	it	-PRON-	PRP
60025	5644	13	into	into	IN
60025	5644	14	round	round	JJ
60025	5644	15	cakes	cake	NNS
60025	5644	16	with	with	IN
60025	5644	17	a	a	DT
60025	5644	18	cutter	cutter	NN
60025	5644	19	.	.	.
60025	5645	1	Strew	Strew	VBD
60025	5645	2	the	the	DT
60025	5645	3	top	top	NN
60025	5645	4	of	of	IN
60025	5645	5	each	each	DT
60025	5645	6	bun	bun	NN
60025	5645	7	with	with	IN
60025	5645	8	carraway	carraway	NN
60025	5645	9	comfits	comfit	NNS
60025	5645	10	,	,	,
60025	5645	11	and	and	CC
60025	5645	12	bake	bake	VB
60025	5645	13	them	-PRON-	PRP
60025	5645	14	on	on	IN
60025	5645	15	flat	flat	JJ
60025	5645	16	tins	tin	NNS
60025	5645	17	buttered	butter	VBD
60025	5645	18	well	well	RB
60025	5645	19	.	.	.
60025	5646	1	They	-PRON-	PRP
60025	5646	2	should	should	MD
60025	5646	3	be	be	VB
60025	5646	4	eaten	eat	VBN
60025	5646	5	the	the	DT
60025	5646	6	day	day	NN
60025	5646	7	they	-PRON-	PRP
60025	5646	8	are	be	VBP
60025	5646	9	baked	bake	VBN
60025	5646	10	,	,	,
60025	5646	11	as	as	IN
60025	5646	12	they	-PRON-	PRP
60025	5646	13	are	be	VBP
60025	5646	14	not	not	RB
60025	5646	15	good	good	JJ
60025	5646	16	unless	unless	IN
60025	5646	17	quite	quite	RB
60025	5646	18	fresh	fresh	JJ
60025	5646	19	.	.	.
60025	5647	1	JELLY	JELLY	NNP
60025	5647	2	CAKE.--Sift	CAKE.--Sift	NNP
60025	5647	3	three	three	CD
60025	5647	4	quarters	quarter	NNS
60025	5647	5	of	of	IN
60025	5647	6	a	a	DT
60025	5647	7	pound	pound	NN
60025	5647	8	of	of	IN
60025	5647	9	flour	flour	NN
60025	5647	10	.	.	.
60025	5648	1	Stir	stir	VB
60025	5648	2	to	to	IN
60025	5648	3	a	a	DT
60025	5648	4	cream	cream	NN
60025	5648	5	a	a	DT
60025	5648	6	pound	pound	NN
60025	5648	7	of	of	IN
60025	5648	8	butter	butter	NN
60025	5648	9	and	and	CC
60025	5648	10	a	a	DT
60025	5648	11	pound	pound	NN
60025	5648	12	of	of	IN
60025	5648	13	powdered	powder	VBN
60025	5648	14	white	white	JJ
60025	5648	15	sugar	sugar	NN
60025	5648	16	,	,	,
60025	5648	17	and	and	CC
60025	5648	18	mix	mix	VB
60025	5648	19	in	in	IN
60025	5648	20	half	half	PDT
60025	5648	21	a	a	DT
60025	5648	22	tea	tea	NN
60025	5648	23	-	-	HYPH
60025	5648	24	cup	cup	NN
60025	5648	25	of	of	IN
60025	5648	26	rose	rose	NN
60025	5648	27	water	water	NN
60025	5648	28	,	,	,
60025	5648	29	and	and	CC
60025	5648	30	a	a	DT
60025	5648	31	grated	grate	VBN
60025	5648	32	nutmeg	nutmeg	NN
60025	5648	33	,	,	,
60025	5648	34	with	with	IN
60025	5648	35	a	a	DT
60025	5648	36	tea	tea	NN
60025	5648	37	-	-	HYPH
60025	5648	38	spoonful	spoonful	JJ
60025	5648	39	of	of	IN
60025	5648	40	powdered	powdered	JJ
60025	5648	41	cinnamon	cinnamon	NN
60025	5648	42	.	.	.
60025	5649	1	Beat	beat	VB
60025	5649	2	ten	ten	CD
60025	5649	3	eggs	egg	NNS
60025	5649	4	very	very	RB
60025	5649	5	light	light	JJ
60025	5649	6	,	,	,
60025	5649	7	and	and	CC
60025	5649	8	add	add	VB
60025	5649	9	them	-PRON-	PRP
60025	5649	10	gradually	gradually	RB
60025	5649	11	to	to	IN
60025	5649	12	the	the	DT
60025	5649	13	mixture	mixture	NN
60025	5649	14	,	,	,
60025	5649	15	alternately	alternately	RB
60025	5649	16	with	with	IN
60025	5649	17	the	the	DT
60025	5649	18	flour	flour	NN
60025	5649	19	;	;	:
60025	5649	20	stirring	stir	VBG
60025	5649	21	the	the	DT
60025	5649	22	whole	whole	JJ
60025	5649	23	very	very	RB
60025	5649	24	hard	hard	RB
60025	5649	25	.	.	.
60025	5650	1	Put	put	VB
60025	5650	2	your	-PRON-	PRP$
60025	5650	3	griddle	griddle	NN
60025	5650	4	into	into	IN
60025	5650	5	the	the	DT
60025	5650	6	oven	oven	NN
60025	5650	7	of	of	IN
60025	5650	8	a	a	DT
60025	5650	9	stove	stove	NN
60025	5650	10	;	;	:
60025	5650	11	and	and	CC
60025	5650	12	when	when	WRB
60025	5650	13	it	-PRON-	PRP
60025	5650	14	is	be	VBZ
60025	5650	15	quite	quite	RB
60025	5650	16	hot	hot	JJ
60025	5650	17	,	,	,
60025	5650	18	grease	grease	VB
60025	5650	19	it	-PRON-	PRP
60025	5650	20	with	with	IN
60025	5650	21	fresh	fresh	JJ
60025	5650	22	butter	butter	NN
60025	5650	23	tied	tie	VBN
60025	5650	24	in	in	IN
60025	5650	25	a	a	DT
60025	5650	26	clean	clean	JJ
60025	5650	27	rag	rag	NN
60025	5650	28	,	,	,
60025	5650	29	and	and	CC
60025	5650	30	set	set	VB
60025	5650	31	on	on	IN
60025	5650	32	it	-PRON-	PRP
60025	5650	33	a	a	DT
60025	5650	34	tin	tin	JJ
60025	5650	35	cake	cake	NN
60025	5650	36	-	-	HYPH
60025	5650	37	ring	ring	NN
60025	5650	38	,	,	,
60025	5650	39	(	(	-LRB-
60025	5650	40	about	about	IN
60025	5650	41	the	the	DT
60025	5650	42	size	size	NN
60025	5650	43	of	of	IN
60025	5650	44	a	a	DT
60025	5650	45	large	large	JJ
60025	5650	46	dinner	dinner	NN
60025	5650	47	plate	plate	NN
60025	5650	48	,	,	,
60025	5650	49	)	)	-RRB-
60025	5650	50	greased	grease	VBN
60025	5650	51	also	also	RB
60025	5650	52	.	.	.
60025	5651	1	Dip	dip	VB
60025	5651	2	out	out	RP
60025	5651	3	two	two	CD
60025	5651	4	large	large	JJ
60025	5651	5	table	table	NN
60025	5651	6	-	-	HYPH
60025	5651	7	spoonfuls	spoonful	NNS
60025	5651	8	and	and	CC
60025	5651	9	a	a	DT
60025	5651	10	half	half	NN
60025	5651	11	of	of	IN
60025	5651	12	the	the	DT
60025	5651	13	cake	cake	NN
60025	5651	14	batter	batter	NN
60025	5651	15	;	;	:
60025	5651	16	put	put	VB
60025	5651	17	it	-PRON-	PRP
60025	5651	18	within	within	IN
60025	5651	19	the	the	DT
60025	5651	20	tin	tin	NN
60025	5651	21	ring	ring	NN
60025	5651	22	,	,	,
60025	5651	23	and	and	CC
60025	5651	24	bake	bake	VB
60025	5651	25	it	-PRON-	PRP
60025	5651	26	about	about	RB
60025	5651	27	five	five	CD
60025	5651	28	minutes	minute	NNS
60025	5651	29	(	(	-LRB-
60025	5651	30	or	or	CC
60025	5651	31	a	a	DT
60025	5651	32	little	little	JJ
60025	5651	33	longer	long	RBR
60025	5651	34	)	)	-RRB-
60025	5651	35	without	without	IN
60025	5651	36	turning	turn	VBG
60025	5651	37	it	-PRON-	PRP
60025	5651	38	.	.	.
60025	5652	1	When	when	WRB
60025	5652	2	it	-PRON-	PRP
60025	5652	3	is	be	VBZ
60025	5652	4	done	do	VBN
60025	5652	5	,	,	,
60025	5652	6	take	take	VB
60025	5652	7	it	-PRON-	PRP
60025	5652	8	carefully	carefully	RB
60025	5652	9	off	off	RB
60025	5652	10	;	;	:
60025	5652	11	place	place	VB
60025	5652	12	it	-PRON-	PRP
60025	5652	13	on	on	IN
60025	5652	14	a	a	DT
60025	5652	15	large	large	JJ
60025	5652	16	dish	dish	NN
60025	5652	17	to	to	TO
60025	5652	18	cool	cool	VB
60025	5652	19	;	;	:
60025	5652	20	wipe	wipe	VB
60025	5652	21	the	the	DT
60025	5652	22	griddle	griddle	NN
60025	5652	23	,	,	,
60025	5652	24	grease	grease	VB
60025	5652	25	it	-PRON-	PRP
60025	5652	26	afresh	afresh	JJ
60025	5652	27	,	,	,
60025	5652	28	and	and	CC
60025	5652	29	put	put	VBD
60025	5652	30	on	on	RP
60025	5652	31	another	another	DT
60025	5652	32	cake	cake	NN
60025	5652	33	.	.	.
60025	5653	1	Proceed	proceed	VB
60025	5653	2	thus	thus	RB
60025	5653	3	till	till	IN
60025	5653	4	all	all	PDT
60025	5653	5	the	the	DT
60025	5653	6	batter	batter	NN
60025	5653	7	is	be	VBZ
60025	5653	8	baked	bake	VBN
60025	5653	9	.	.	.
60025	5654	1	When	when	WRB
60025	5654	2	the	the	DT
60025	5654	3	cakes	cake	NNS
60025	5654	4	are	be	VBP
60025	5654	5	cool	cool	JJ
60025	5654	6	,	,	,
60025	5654	7	spread	spread	VBP
60025	5654	8	every	every	DT
60025	5654	9	one	one	CD
60025	5654	10	thickly	thickly	RB
60025	5654	11	over	over	RB
60025	5654	12	with	with	IN
60025	5654	13	grape	grape	NN
60025	5654	14	jelly	jelly	NNP
60025	5654	15	,	,	,
60025	5654	16	peach	peach	NNP
60025	5654	17	marmalade	marmalade	NN
60025	5654	18	,	,	,
60025	5654	19	or	or	CC
60025	5654	20	any	any	DT
60025	5654	21	other	other	JJ
60025	5654	22	sweetmeat	sweetmeat	NN
60025	5654	23	that	that	WDT
60025	5654	24	is	be	VBZ
60025	5654	25	smooth	smooth	JJ
60025	5654	26	and	and	CC
60025	5654	27	thick	thick	JJ
60025	5654	28	;	;	:
60025	5654	29	currant	currant	NN
60025	5654	30	jelly	jelly	NNP
60025	5654	31	will	will	MD
60025	5654	32	be	be	VB
60025	5654	33	found	find	VBN
60025	5654	34	too	too	RB
60025	5654	35	thin	thin	JJ
60025	5654	36	,	,	,
60025	5654	37	and	and	CC
60025	5654	38	is	be	VBZ
60025	5654	39	liable	liable	JJ
60025	5654	40	to	to	TO
60025	5654	41	run	run	VB
60025	5654	42	off	off	RP
60025	5654	43	.	.	.
60025	5655	1	Lay	lay	VB
60025	5655	2	the	the	DT
60025	5655	3	cakes	cake	NNS
60025	5655	4	smoothly	smoothly	RB
60025	5655	5	one	one	CD
60025	5655	6	on	on	IN
60025	5655	7	another	another	DT
60025	5655	8	,	,	,
60025	5655	9	(	(	-LRB-
60025	5655	10	each	each	DT
60025	5655	11	having	have	VBG
60025	5655	12	a	a	DT
60025	5655	13	layer	layer	NN
60025	5655	14	of	of	IN
60025	5655	15	jelly	jelly	NN
60025	5655	16	or	or	CC
60025	5655	17	marmalade	marmalade	NN
60025	5655	18	between	between	IN
60025	5655	19	,	,	,
60025	5655	20	)	)	-RRB-
60025	5655	21	and	and	CC
60025	5655	22	either	either	CC
60025	5655	23	grate	grate	VB
60025	5655	24	loaf	loaf	NN
60025	5655	25	-	-	HYPH
60025	5655	26	sugar	sugar	NN
60025	5655	27	over	over	IN
60025	5655	28	the	the	DT
60025	5655	29	top	top	JJ
60025	5655	30	one	one	NN
60025	5655	31	,	,	,
60025	5655	32	or	or	CC
60025	5655	33	ice	ice	VB
60025	5655	34	it	-PRON-	PRP
60025	5655	35	smoothly	smoothly	RB
60025	5655	36	;	;	:
60025	5655	37	marking	mark	VBG
60025	5655	38	the	the	DT
60025	5655	39	icing	icing	NN
60025	5655	40	with	with	IN
60025	5655	41	cross	cross	NN
60025	5655	42	lines	line	NNS
60025	5655	43	of	of	IN
60025	5655	44	coloured	coloured	JJ
60025	5655	45	sugar	sugar	NN
60025	5655	46	-	-	HYPH
60025	5655	47	sand	sand	NN
60025	5655	48	,	,	,
60025	5655	49	all	all	PDT
60025	5655	50	the	the	DT
60025	5655	51	lines	line	NNS
60025	5655	52	meeting	meet	VBG
60025	5655	53	at	at	IN
60025	5655	54	the	the	DT
60025	5655	55	centre	centre	NN
60025	5655	56	so	so	IN
60025	5655	57	as	as	IN
60025	5655	58	to	to	TO
60025	5655	59	divide	divide	VB
60025	5655	60	the	the	DT
60025	5655	61	cake	cake	NN
60025	5655	62	,	,	,
60025	5655	63	when	when	WRB
60025	5655	64	cut	cut	VBN
60025	5655	65	,	,	,
60025	5655	66	into	into	IN
60025	5655	67	triangular	triangular	NNP
60025	5655	68	or	or	CC
60025	5655	69	wedge	wedge	NN
60025	5655	70	-	-	HYPH
60025	5655	71	shaped	shape	VBN
60025	5655	72	slices	slice	NNS
60025	5655	73	.	.	.
60025	5656	1	If	if	IN
60025	5656	2	you	-PRON-	PRP
60025	5656	3	ice	ice	VBP
60025	5656	4	it	-PRON-	PRP
60025	5656	5	,	,	,
60025	5656	6	add	add	VB
60025	5656	7	the	the	DT
60025	5656	8	juice	juice	NN
60025	5656	9	of	of	IN
60025	5656	10	a	a	DT
60025	5656	11	lemon	lemon	NN
60025	5656	12	to	to	IN
60025	5656	13	the	the	DT
60025	5656	14	icing	icing	NN
60025	5656	15	.	.	.
60025	5657	1	Jelly	Jelly	NNP
60025	5657	2	cake	cake	NN
60025	5657	3	should	should	MD
60025	5657	4	be	be	VB
60025	5657	5	eaten	eat	VBN
60025	5657	6	fresh	fresh	JJ
60025	5657	7	.	.	.
60025	5658	1	It	-PRON-	PRP
60025	5658	2	is	be	VBZ
60025	5658	3	best	good	JJS
60025	5658	4	the	the	DT
60025	5658	5	day	day	NN
60025	5658	6	it	-PRON-	PRP
60025	5658	7	is	be	VBZ
60025	5658	8	baked	bake	VBN
60025	5658	9	.	.	.
60025	5659	1	You	-PRON-	PRP
60025	5659	2	may	may	MD
60025	5659	3	bake	bake	VB
60025	5659	4	small	small	JJ
60025	5659	5	jelly	jelly	NNP
60025	5659	6	cakes	cake	NNS
60025	5659	7	in	in	IN
60025	5659	8	muffin	muffin	NNP
60025	5659	9	rings	ring	NNS
60025	5659	10	.	.	.
60025	5660	1	SPONGE	sponge	VB
60025	5660	2	CAKE.--Sift	CAKE.--Sift	VBZ
60025	5660	3	half	half	PDT
60025	5660	4	a	a	DT
60025	5660	5	pound	pound	NN
60025	5660	6	of	of	IN
60025	5660	7	flour,[I	flour,[I	NNP
60025	5660	8	]	]	-RRB-
60025	5660	9	and	and	CC
60025	5660	10	powder	powder	VB
60025	5660	11	a	a	DT
60025	5660	12	pound	pound	NN
60025	5660	13	of	of	IN
60025	5660	14	the	the	DT
60025	5660	15	best	good	JJS
60025	5660	16	loaf	loaf	NN
60025	5660	17	-	-	HYPH
60025	5660	18	sugar	sugar	NN
60025	5660	19	.	.	.
60025	5661	1	Grate	grate	VB
60025	5661	2	the	the	DT
60025	5661	3	yellow	yellow	JJ
60025	5661	4	rind	rind	NN
60025	5661	5	and	and	CC
60025	5661	6	squeeze	squeeze	VB
60025	5661	7	into	into	IN
60025	5661	8	a	a	DT
60025	5661	9	saucer	saucer	NN
60025	5661	10	the	the	DT
60025	5661	11	juice	juice	NN
60025	5661	12	of	of	IN
60025	5661	13	three	three	CD
60025	5661	14	lemons	lemon	NNS
60025	5661	15	.	.	.
60025	5662	1	Beat	beat	VB
60025	5662	2	twelve	twelve	CD
60025	5662	3	eggs	egg	NNS
60025	5662	4	;	;	:
60025	5662	5	and	and	CC
60025	5662	6	when	when	WRB
60025	5662	7	they	-PRON-	PRP
60025	5662	8	are	be	VBP
60025	5662	9	as	as	RB
60025	5662	10	light	light	JJ
60025	5662	11	as	as	IN
60025	5662	12	possible	possible	JJ
60025	5662	13	,	,	,
60025	5662	14	beat	beat	VBN
60025	5662	15	into	into	IN
60025	5662	16	them	-PRON-	PRP
60025	5662	17	gradually	gradually	RB
60025	5662	18	and	and	CC
60025	5662	19	very	very	RB
60025	5662	20	hard	hard	RB
60025	5662	21	the	the	DT
60025	5662	22	sugar	sugar	NN
60025	5662	23	,	,	,
60025	5662	24	adding	add	VBG
60025	5662	25	the	the	DT
60025	5662	26	lemon	lemon	NN
60025	5662	27	,	,	,
60025	5662	28	and	and	CC
60025	5662	29	beating	beat	VBG
60025	5662	30	the	the	DT
60025	5662	31	whole	whole	NN
60025	5662	32	for	for	IN
60025	5662	33	a	a	DT
60025	5662	34	long	long	JJ
60025	5662	35	time	time	NN
60025	5662	36	.	.	.
60025	5663	1	Then	then	RB
60025	5663	2	by	by	IN
60025	5663	3	degrees	degree	NNS
60025	5663	4	,	,	,
60025	5663	5	stir	stir	VBP
60025	5663	6	in	in	IN
60025	5663	7	the	the	DT
60025	5663	8	flour	flour	NN
60025	5663	9	slowly	slowly	RB
60025	5663	10	and	and	CC
60025	5663	11	lightly	lightly	RB
60025	5663	12	;	;	:
60025	5663	13	for	for	IN
60025	5663	14	if	if	IN
60025	5663	15	the	the	DT
60025	5663	16	flour	flour	NN
60025	5663	17	is	be	VBZ
60025	5663	18	stirred	stir	VBN
60025	5663	19	hard	hard	RB
60025	5663	20	and	and	CC
60025	5663	21	fast	fast	VB
60025	5663	22	into	into	IN
60025	5663	23	sponge	sponge	JJ
60025	5663	24	cake	cake	NN
60025	5663	25	,	,	,
60025	5663	26	it	-PRON-	PRP
60025	5663	27	will	will	MD
60025	5663	28	make	make	VB
60025	5663	29	it	-PRON-	PRP
60025	5663	30	porous	porous	JJ
60025	5663	31	and	and	CC
60025	5663	32	tough	tough	JJ
60025	5663	33	.	.	.
60025	5664	1	Have	have	VBP
60025	5664	2	ready	ready	JJ
60025	5664	3	buttered	butter	VBN
60025	5664	4	,	,	,
60025	5664	5	a	a	DT
60025	5664	6	sufficient	sufficient	JJ
60025	5664	7	number	number	NN
60025	5664	8	of	of	IN
60025	5664	9	little	little	JJ
60025	5664	10	square	square	JJ
60025	5664	11	tins	tin	NNS
60025	5664	12	,	,	,
60025	5664	13	(	(	-LRB-
60025	5664	14	the	the	DT
60025	5664	15	thinner	thinner	NN
60025	5664	16	they	-PRON-	PRP
60025	5664	17	are	be	VBP
60025	5664	18	the	the	DT
60025	5664	19	better	well	JJR
60025	5664	20	,	,	,
60025	5664	21	)	)	-RRB-
60025	5664	22	half	half	NN
60025	5664	23	fill	fill	VBP
60025	5664	24	them	-PRON-	PRP
60025	5664	25	with	with	IN
60025	5664	26	the	the	DT
60025	5664	27	mixture	mixture	NN
60025	5664	28	;	;	:
60025	5664	29	grate	grate	VB
60025	5664	30	loaf	loaf	NN
60025	5664	31	-	-	HYPH
60025	5664	32	sugar	sugar	NN
60025	5664	33	over	over	IN
60025	5664	34	the	the	DT
60025	5664	35	top	top	NN
60025	5664	36	of	of	IN
60025	5664	37	each	each	DT
60025	5664	38	;	;	:
60025	5664	39	put	put	VB
60025	5664	40	them	-PRON-	PRP
60025	5664	41	immediately	immediately	RB
60025	5664	42	into	into	IN
60025	5664	43	a	a	DT
60025	5664	44	quick	quick	JJ
60025	5664	45	oven	oven	NN
60025	5664	46	,	,	,
60025	5664	47	and	and	CC
60025	5664	48	bake	bake	VB
60025	5664	49	them	-PRON-	PRP
60025	5664	50	about	about	RB
60025	5664	51	ten	ten	CD
60025	5664	52	minutes	minute	NNS
60025	5664	53	;	;	:
60025	5664	54	taking	take	VBG
60025	5664	55	out	out	RP
60025	5664	56	one	one	PRP
60025	5664	57	to	to	TO
60025	5664	58	try	try	VB
60025	5664	59	when	when	WRB
60025	5664	60	you	-PRON-	PRP
60025	5664	61	think	think	VBP
60025	5664	62	they	-PRON-	PRP
60025	5664	63	are	be	VBP
60025	5664	64	done	do	VBN
60025	5664	65	.	.	.
60025	5665	1	Spread	spread	VB
60025	5665	2	them	-PRON-	PRP
60025	5665	3	on	on	IN
60025	5665	4	an	an	DT
60025	5665	5	inverted	inverted	JJ
60025	5665	6	sieve	sieve	NN
60025	5665	7	to	to	TO
60025	5665	8	cool	cool	JJ
60025	5665	9	.	.	.
60025	5666	1	When	when	WRB
60025	5666	2	baked	bake	VBN
60025	5666	3	in	in	IN
60025	5666	4	small	small	JJ
60025	5666	5	square	square	JJ
60025	5666	6	cakes	cake	NNS
60025	5666	7	,	,	,
60025	5666	8	they	-PRON-	PRP
60025	5666	9	are	be	VBP
60025	5666	10	generally	generally	RB
60025	5666	11	called	call	VBN
60025	5666	12	Naples	Naples	NNP
60025	5666	13	biscuits	biscuit	NNS
60025	5666	14	.	.	.
60025	5667	1	If	if	IN
60025	5667	2	you	-PRON-	PRP
60025	5667	3	are	be	VBP
60025	5667	4	willing	willing	JJ
60025	5667	5	to	to	TO
60025	5667	6	take	take	VB
60025	5667	7	the	the	DT
60025	5667	8	trouble	trouble	NN
60025	5667	9	,	,	,
60025	5667	10	they	-PRON-	PRP
60025	5667	11	will	will	MD
60025	5667	12	bake	bake	VB
60025	5667	13	much	much	JJ
60025	5667	14	nicer	nice	JJR
60025	5667	15	in	in	IN
60025	5667	16	little	little	JJ
60025	5667	17	square	square	JJ
60025	5667	18	paper	paper	NN
60025	5667	19	cases	case	NNS
60025	5667	20	,	,	,
60025	5667	21	which	which	WDT
60025	5667	22	you	-PRON-	PRP
60025	5667	23	must	must	MD
60025	5667	24	make	make	VB
60025	5667	25	of	of	IN
60025	5667	26	thick	thick	JJ
60025	5667	27	letter	letter	NN
60025	5667	28	paper	paper	NN
60025	5667	29	,	,	,
60025	5667	30	turning	turn	VBG
60025	5667	31	up	up	RP
60025	5667	32	the	the	DT
60025	5667	33	sides	side	NNS
60025	5667	34	all	all	DT
60025	5667	35	round	round	NN
60025	5667	36	,	,	,
60025	5667	37	and	and	CC
60025	5667	38	pasting	paste	VBG
60025	5667	39	together	together	RB
60025	5667	40	or	or	CC
60025	5667	41	sewing	sewing	VB
60025	5667	42	up	up	RP
60025	5667	43	the	the	DT
60025	5667	44	corners	corner	NNS
60025	5667	45	.	.	.
60025	5668	1	If	if	IN
60025	5668	2	you	-PRON-	PRP
60025	5668	3	bake	bake	VBP
60025	5668	4	the	the	DT
60025	5668	5	mixture	mixture	NN
60025	5668	6	in	in	IN
60025	5668	7	one	one	CD
60025	5668	8	large	large	JJ
60025	5668	9	cake	cake	NN
60025	5668	10	,	,	,
60025	5668	11	(	(	-LRB-
60025	5668	12	which	which	WDT
60025	5668	13	is	be	VBZ
60025	5668	14	not	not	RB
60025	5668	15	advisable	advisable	JJ
60025	5668	16	unless	unless	IN
60025	5668	17	you	-PRON-	PRP
60025	5668	18	have	have	VBP
60025	5668	19	had	have	VBN
60025	5668	20	much	much	JJ
60025	5668	21	practice	practice	NN
60025	5668	22	in	in	IN
60025	5668	23	baking	baking	NN
60025	5668	24	,	,	,
60025	5668	25	)	)	-RRB-
60025	5668	26	put	put	VBD
60025	5668	27	it	-PRON-	PRP
60025	5668	28	into	into	IN
60025	5668	29	a	a	DT
60025	5668	30	buttered	butter	VBN
60025	5668	31	tin	tin	NN
60025	5668	32	pan	pan	NN
60025	5668	33	or	or	CC
60025	5668	34	mould	mould	NN
60025	5668	35	,	,	,
60025	5668	36	and	and	CC
60025	5668	37	set	set	VBD
60025	5668	38	it	-PRON-	PRP
60025	5668	39	directly	directly	RB
60025	5668	40	into	into	IN
60025	5668	41	a	a	DT
60025	5668	42	hot	hot	JJ
60025	5668	43	Dutch	dutch	JJ
60025	5668	44	oven	oven	NN
60025	5668	45	,	,	,
60025	5668	46	as	as	IN
60025	5668	47	it	-PRON-	PRP
60025	5668	48	will	will	MD
60025	5668	49	fall	fall	VB
60025	5668	50	and	and	CC
60025	5668	51	become	become	VB
60025	5668	52	heavy	heavy	JJ
60025	5668	53	if	if	IN
60025	5668	54	allowed	allow	VBN
60025	5668	55	to	to	TO
60025	5668	56	stand	stand	VB
60025	5668	57	.	.	.
60025	5669	1	Keep	keep	VB
60025	5669	2	plenty	plenty	NN
60025	5669	3	of	of	IN
60025	5669	4	live	live	JJ
60025	5669	5	coals	coal	NNS
60025	5669	6	on	on	IN
60025	5669	7	the	the	DT
60025	5669	8	top	top	NN
60025	5669	9	,	,	,
60025	5669	10	and	and	CC
60025	5669	11	under	under	IN
60025	5669	12	the	the	DT
60025	5669	13	bottom	bottom	NN
60025	5669	14	till	till	IN
60025	5669	15	the	the	DT
60025	5669	16	cake	cake	NN
60025	5669	17	has	have	VBZ
60025	5669	18	risen	rise	VBN
60025	5669	19	very	very	RB
60025	5669	20	high	high	JJ
60025	5669	21	,	,	,
60025	5669	22	and	and	CC
60025	5669	23	is	be	VBZ
60025	5669	24	of	of	IN
60025	5669	25	a	a	DT
60025	5669	26	fine	fine	JJ
60025	5669	27	colour	colour	NN
60025	5669	28	;	;	:
60025	5669	29	then	then	RB
60025	5669	30	diminish	diminish	VB
60025	5669	31	the	the	DT
60025	5669	32	fire	fire	NN
60025	5669	33	,	,	,
60025	5669	34	and	and	CC
60025	5669	35	keep	keep	VB
60025	5669	36	it	-PRON-	PRP
60025	5669	37	moderate	moderate	JJ
60025	5669	38	till	till	IN
60025	5669	39	the	the	DT
60025	5669	40	cake	cake	NN
60025	5669	41	is	be	VBZ
60025	5669	42	done	do	VBN
60025	5669	43	.	.	.
60025	5670	1	It	-PRON-	PRP
60025	5670	2	will	will	MD
60025	5670	3	take	take	VB
60025	5670	4	about	about	RP
60025	5670	5	an	an	DT
60025	5670	6	hour	hour	NN
60025	5670	7	.	.	.
60025	5671	1	When	when	WRB
60025	5671	2	cool	cool	JJ
60025	5671	3	,	,	,
60025	5671	4	ice	ice	VB
60025	5671	5	it	-PRON-	PRP
60025	5671	6	;	;	:
60025	5671	7	adding	add	VBG
60025	5671	8	a	a	DT
60025	5671	9	little	little	JJ
60025	5671	10	lemon	lemon	NN
60025	5671	11	juice	juice	NN
60025	5671	12	or	or	CC
60025	5671	13	extract	extract	NN
60025	5671	14	of	of	IN
60025	5671	15	roses	rose	NNS
60025	5671	16	to	to	IN
60025	5671	17	the	the	DT
60025	5671	18	icing	icing	NN
60025	5671	19	.	.	.
60025	5672	1	Sponge	sponge	JJ
60025	5672	2	cake	cake	NN
60025	5672	3	is	be	VBZ
60025	5672	4	best	good	JJS
60025	5672	5	the	the	DT
60025	5672	6	day	day	NN
60025	5672	7	it	-PRON-	PRP
60025	5672	8	is	be	VBZ
60025	5672	9	baked	bake	VBN
60025	5672	10	.	.	.
60025	5673	1	Diet	Diet	NNP
60025	5673	2	Bread	Bread	NNP
60025	5673	3	is	be	VBZ
60025	5673	4	a	a	DT
60025	5673	5	foolish	foolish	JJ
60025	5673	6	name	name	NN
60025	5673	7	for	for	IN
60025	5673	8	Sponge	Sponge	NNP
60025	5673	9	Cake	Cake	NNP
60025	5673	10	.	.	.
60025	5674	1	FOOTNOTES	footnote	NNS
60025	5674	2	:	:	:
60025	5674	3	[	[	-LRB-
60025	5674	4	I	i	NN
60025	5674	5	]	]	-RRB-
60025	5674	6	Sponge	sponge	VB
60025	5674	7	cake	cake	NN
60025	5674	8	may	may	MD
60025	5674	9	be	be	VB
60025	5674	10	made	make	VBN
60025	5674	11	with	with	IN
60025	5674	12	rice	rice	NN
60025	5674	13	flour	flour	NN
60025	5674	14	.	.	.
60025	5675	1	ALMOND	ALMOND	NNP
60025	5675	2	CAKE.--Blanch	CAKE.--Blanch	NNP
60025	5675	3	,	,	,
60025	5675	4	and	and	CC
60025	5675	5	pound	pound	NN
60025	5675	6	in	in	IN
60025	5675	7	a	a	DT
60025	5675	8	mortar	mortar	NN
60025	5675	9	four	four	CD
60025	5675	10	ounces	ounce	NNS
60025	5675	11	of	of	IN
60025	5675	12	shelled	shell	VBN
60025	5675	13	sweet	sweet	JJ
60025	5675	14	almonds	almond	NNS
60025	5675	15	and	and	CC
60025	5675	16	two	two	CD
60025	5675	17	ounces	ounce	NNS
60025	5675	18	of	of	IN
60025	5675	19	shelled	shelled	JJ
60025	5675	20	bitter	bitter	JJ
60025	5675	21	ones	one	NNS
60025	5675	22	;	;	,
60025	5675	23	adding	add	VBG
60025	5675	24	,	,	,
60025	5675	25	as	as	IN
60025	5675	26	you	-PRON-	PRP
60025	5675	27	proceed	proceed	VBP
60025	5675	28	,	,	,
60025	5675	29	sufficient	sufficient	JJ
60025	5675	30	rose	rose	NN
60025	5675	31	-	-	HYPH
60025	5675	32	water	water	NN
60025	5675	33	to	to	TO
60025	5675	34	make	make	VB
60025	5675	35	them	-PRON-	PRP
60025	5675	36	light	light	JJ
60025	5675	37	and	and	CC
60025	5675	38	white	white	JJ
60025	5675	39	.	.	.
60025	5676	1	Sift	sift	VB
60025	5676	2	half	half	PDT
60025	5676	3	a	a	DT
60025	5676	4	pound	pound	NN
60025	5676	5	of	of	IN
60025	5676	6	flour	flour	NN
60025	5676	7	,	,	,
60025	5676	8	and	and	CC
60025	5676	9	powder	powder	VB
60025	5676	10	a	a	DT
60025	5676	11	pound	pound	NN
60025	5676	12	of	of	IN
60025	5676	13	loaf	loaf	NN
60025	5676	14	-	-	HYPH
60025	5676	15	sugar	sugar	NN
60025	5676	16	.	.	.
60025	5677	1	Beat	beat	VB
60025	5677	2	thirteen	thirteen	CD
60025	5677	3	eggs	egg	NNS
60025	5677	4	;	;	:
60025	5677	5	and	and	CC
60025	5677	6	when	when	WRB
60025	5677	7	they	-PRON-	PRP
60025	5677	8	are	be	VBP
60025	5677	9	as	as	RB
60025	5677	10	light	light	JJ
60025	5677	11	as	as	IN
60025	5677	12	possible	possible	JJ
60025	5677	13	,	,	,
60025	5677	14	stir	stir	VB
60025	5677	15	into	into	IN
60025	5677	16	them	-PRON-	PRP
60025	5677	17	alternately	alternately	RB
60025	5677	18	the	the	DT
60025	5677	19	almonds	almond	NNS
60025	5677	20	,	,	,
60025	5677	21	sugar	sugar	NN
60025	5677	22	,	,	,
60025	5677	23	and	and	CC
60025	5677	24	flour	flour	NN
60025	5677	25	;	;	:
60025	5677	26	adding	add	VBG
60025	5677	27	a	a	DT
60025	5677	28	grated	grate	VBN
60025	5677	29	nutmeg	nutmeg	NN
60025	5677	30	.	.	.
60025	5678	1	Butter	butter	VB
60025	5678	2	a	a	DT
60025	5678	3	large	large	JJ
60025	5678	4	square	square	JJ
60025	5678	5	pan	pan	NN
60025	5678	6	;	;	,
60025	5678	7	put	put	VBN
60025	5678	8	in	in	IN
60025	5678	9	the	the	DT
60025	5678	10	mixture	mixture	NN
60025	5678	11	,	,	,
60025	5678	12	and	and	CC
60025	5678	13	bake	bake	VB
60025	5678	14	it	-PRON-	PRP
60025	5678	15	in	in	IN
60025	5678	16	a	a	DT
60025	5678	17	brisk	brisk	JJ
60025	5678	18	oven	oven	NN
60025	5678	19	about	about	IN
60025	5678	20	half	half	PDT
60025	5678	21	an	an	DT
60025	5678	22	hour	hour	NN
60025	5678	23	,	,	,
60025	5678	24	less	less	JJR
60025	5678	25	or	or	CC
60025	5678	26	more	more	RBR
60025	5678	27	,	,	,
60025	5678	28	according	accord	VBG
60025	5678	29	to	to	IN
60025	5678	30	its	-PRON-	PRP$
60025	5678	31	thickness	thickness	NN
60025	5678	32	.	.	.
60025	5679	1	When	when	WRB
60025	5679	2	cool	cool	JJ
60025	5679	3	,	,	,
60025	5679	4	ice	ice	VB
60025	5679	5	it	-PRON-	PRP
60025	5679	6	.	.	.
60025	5680	1	It	-PRON-	PRP
60025	5680	2	is	be	VBZ
60025	5680	3	best	good	JJS
60025	5680	4	when	when	WRB
60025	5680	5	eaten	eat	VBN
60025	5680	6	fresh	fresh	JJ
60025	5680	7	.	.	.
60025	5681	1	COCOA	cocoa	NN
60025	5681	2	-	-	HYPH
60025	5681	3	NUT	NUT	NNP
60025	5681	4	CAKE.--Cut	CAKE.--Cut	VBZ
60025	5681	5	up	up	RB
60025	5681	6	and	and	CC
60025	5681	7	wash	wash	VB
60025	5681	8	a	a	DT
60025	5681	9	cocoa	cocoa	NN
60025	5681	10	-	-	HYPH
60025	5681	11	nut	nut	NN
60025	5681	12	,	,	,
60025	5681	13	and	and	CC
60025	5681	14	grate	grate	VB
60025	5681	15	as	as	RB
60025	5681	16	much	much	JJ
60025	5681	17	of	of	IN
60025	5681	18	it	-PRON-	PRP
60025	5681	19	as	as	IN
60025	5681	20	will	will	MD
60025	5681	21	weigh	weigh	VB
60025	5681	22	a	a	DT
60025	5681	23	pound	pound	NN
60025	5681	24	.	.	.
60025	5682	1	Powder	powder	VB
60025	5682	2	a	a	DT
60025	5682	3	pound	pound	NN
60025	5682	4	of	of	IN
60025	5682	5	loaf	loaf	NN
60025	5682	6	-	-	HYPH
60025	5682	7	sugar	sugar	NN
60025	5682	8	.	.	.
60025	5683	1	Beat	beat	VB
60025	5683	2	fifteen	fifteen	CD
60025	5683	3	eggs	egg	NNS
60025	5683	4	very	very	RB
60025	5683	5	light	light	JJ
60025	5683	6	;	;	:
60025	5683	7	and	and	CC
60025	5683	8	then	then	RB
60025	5683	9	beat	beat	VBD
60025	5683	10	into	into	IN
60025	5683	11	them	-PRON-	PRP
60025	5683	12	,	,	,
60025	5683	13	gradually	gradually	RB
60025	5683	14	,	,	,
60025	5683	15	the	the	DT
60025	5683	16	sugar	sugar	NN
60025	5683	17	.	.	.
60025	5684	1	Then	then	RB
60025	5684	2	add	add	VB
60025	5684	3	by	by	IN
60025	5684	4	degrees	degree	NNS
60025	5684	5	the	the	DT
60025	5684	6	cocoa	cocoa	NN
60025	5684	7	-	-	HYPH
60025	5684	8	nut	nut	NN
60025	5684	9	;	;	:
60025	5684	10	and	and	CC
60025	5684	11	lastly	lastly	RB
60025	5684	12	,	,	,
60025	5684	13	a	a	DT
60025	5684	14	handful	handful	NN
60025	5684	15	of	of	IN
60025	5684	16	sifted	sift	VBN
60025	5684	17	flour	flour	NN
60025	5684	18	.	.	.
60025	5685	1	Stir	stir	VB
60025	5685	2	the	the	DT
60025	5685	3	whole	whole	JJ
60025	5685	4	very	very	RB
60025	5685	5	hard	hard	RB
60025	5685	6	,	,	,
60025	5685	7	and	and	CC
60025	5685	8	bake	bake	VB
60025	5685	9	it	-PRON-	PRP
60025	5685	10	either	either	CC
60025	5685	11	in	in	IN
60025	5685	12	a	a	DT
60025	5685	13	large	large	JJ
60025	5685	14	tin	tin	NN
60025	5685	15	pan	pan	NN
60025	5685	16	,	,	,
60025	5685	17	or	or	CC
60025	5685	18	in	in	IN
60025	5685	19	little	little	JJ
60025	5685	20	tins	tin	NNS
60025	5685	21	.	.	.
60025	5686	1	The	the	DT
60025	5686	2	oven	oven	NN
60025	5686	3	should	should	MD
60025	5686	4	be	be	VB
60025	5686	5	rather	rather	RB
60025	5686	6	quick	quick	JJ
60025	5686	7	.	.	.
60025	5687	1	WASHINGTON	WASHINGTON	NNP
60025	5687	2	CAKE.--Stir	CAKE.--Stir	VBZ
60025	5687	3	together	together	RB
60025	5687	4	a	a	DT
60025	5687	5	pound	pound	NN
60025	5687	6	of	of	IN
60025	5687	7	butter	butter	NN
60025	5687	8	and	and	CC
60025	5687	9	a	a	DT
60025	5687	10	pound	pound	NN
60025	5687	11	of	of	IN
60025	5687	12	sugar	sugar	NN
60025	5687	13	;	;	:
60025	5687	14	and	and	CC
60025	5687	15	sift	sift	VB
60025	5687	16	into	into	IN
60025	5687	17	another	another	DT
60025	5687	18	pan	pan	NN
60025	5687	19	a	a	DT
60025	5687	20	pound	pound	NN
60025	5687	21	of	of	IN
60025	5687	22	flour	flour	NN
60025	5687	23	.	.	.
60025	5688	1	Beat	beat	VB
60025	5688	2	six	six	CD
60025	5688	3	eggs	egg	NNS
60025	5688	4	very	very	RB
60025	5688	5	light	light	JJ
60025	5688	6	,	,	,
60025	5688	7	and	and	CC
60025	5688	8	stir	stir	VB
60025	5688	9	them	-PRON-	PRP
60025	5688	10	into	into	IN
60025	5688	11	the	the	DT
60025	5688	12	butter	butter	NN
60025	5688	13	and	and	CC
60025	5688	14	sugar	sugar	NN
60025	5688	15	,	,	,
60025	5688	16	alternately	alternately	RB
60025	5688	17	with	with	IN
60025	5688	18	the	the	DT
60025	5688	19	flour	flour	NN
60025	5688	20	and	and	CC
60025	5688	21	a	a	DT
60025	5688	22	pint	pint	NN
60025	5688	23	of	of	IN
60025	5688	24	rich	rich	JJ
60025	5688	25	milk	milk	NN
60025	5688	26	or	or	CC
60025	5688	27	cream	cream	NN
60025	5688	28	;	;	:
60025	5688	29	if	if	IN
60025	5688	30	the	the	DT
60025	5688	31	milk	milk	NN
60025	5688	32	is	be	VBZ
60025	5688	33	sour	sour	JJ
60025	5688	34	it	-PRON-	PRP
60025	5688	35	will	will	MD
60025	5688	36	be	be	VB
60025	5688	37	no	no	DT
60025	5688	38	disadvantage	disadvantage	NN
60025	5688	39	.	.	.
60025	5689	1	Add	add	VB
60025	5689	2	a	a	DT
60025	5689	3	glass	glass	NN
60025	5689	4	of	of	IN
60025	5689	5	wine	wine	NN
60025	5689	6	,	,	,
60025	5689	7	a	a	DT
60025	5689	8	glass	glass	NN
60025	5689	9	of	of	IN
60025	5689	10	brandy	brandy	NN
60025	5689	11	,	,	,
60025	5689	12	a	a	DT
60025	5689	13	powdered	powder	VBN
60025	5689	14	nutmeg	nutmeg	NN
60025	5689	15	,	,	,
60025	5689	16	and	and	CC
60025	5689	17	a	a	DT
60025	5689	18	table	table	NN
60025	5689	19	-	-	HYPH
60025	5689	20	spoonful	spoonful	JJ
60025	5689	21	of	of	IN
60025	5689	22	powdered	powdered	JJ
60025	5689	23	cinnamon	cinnamon	NN
60025	5689	24	.	.	.
60025	5690	1	Lastly	lastly	RB
60025	5690	2	,	,	,
60025	5690	3	stir	stir	NN
60025	5690	4	in	in	IN
60025	5690	5	a	a	DT
60025	5690	6	small	small	JJ
60025	5690	7	tea	tea	NN
60025	5690	8	-	-	HYPH
60025	5690	9	spoonful	spoonful	JJ
60025	5690	10	of	of	IN
60025	5690	11	soda	soda	NN
60025	5690	12	,	,	,
60025	5690	13	or	or	CC
60025	5690	14	sal	sal	NN
60025	5690	15	-	-	HYPH
60025	5690	16	aratus	aratus	NNP
60025	5690	17	,	,	,
60025	5690	18	that	that	WDT
60025	5690	19	has	have	VBZ
60025	5690	20	been	be	VBN
60025	5690	21	melted	melt	VBN
60025	5690	22	in	in	IN
60025	5690	23	tepid	tepid	NN
60025	5690	24	water	water	NN
60025	5690	25	;	;	:
60025	5690	26	take	take	VB
60025	5690	27	care	care	NN
60025	5690	28	not	not	RB
60025	5690	29	to	to	TO
60025	5690	30	put	put	VB
60025	5690	31	in	in	RB
60025	5690	32	too	too	RB
60025	5690	33	much	much	JJ
60025	5690	34	soda	soda	NN
60025	5690	35	,	,	,
60025	5690	36	lest	lest	IN
60025	5690	37	it	-PRON-	PRP
60025	5690	38	give	give	VBP
60025	5690	39	the	the	DT
60025	5690	40	cake	cake	NN
60025	5690	41	an	an	DT
60025	5690	42	unpleasant	unpleasant	JJ
60025	5690	43	taste	taste	NN
60025	5690	44	.	.	.
60025	5691	1	Stir	stir	VB
60025	5691	2	the	the	DT
60025	5691	3	whole	whole	JJ
60025	5691	4	very	very	RB
60025	5691	5	hard	hard	RB
60025	5691	6	;	;	:
60025	5691	7	put	put	VB
60025	5691	8	it	-PRON-	PRP
60025	5691	9	into	into	IN
60025	5691	10	a	a	DT
60025	5691	11	buttered	butter	VBN
60025	5691	12	tin	tin	NN
60025	5691	13	pan	pan	NN
60025	5691	14	,	,	,
60025	5691	15	(	(	-LRB-
60025	5691	16	or	or	CC
60025	5691	17	into	into	IN
60025	5691	18	little	little	JJ
60025	5691	19	tins	tin	NNS
60025	5691	20	,	,	,
60025	5691	21	)	)	-RRB-
60025	5691	22	and	and	CC
60025	5691	23	bake	bake	VB
60025	5691	24	it	-PRON-	PRP
60025	5691	25	in	in	IN
60025	5691	26	a	a	DT
60025	5691	27	brisk	brisk	JJ
60025	5691	28	oven	oven	NN
60025	5691	29	.	.	.
60025	5692	1	Wrapped	wrap	VBN
60025	5692	2	in	in	IN
60025	5692	3	a	a	DT
60025	5692	4	thick	thick	JJ
60025	5692	5	cloth	cloth	NN
60025	5692	6	,	,	,
60025	5692	7	this	this	DT
60025	5692	8	cake	cake	NN
60025	5692	9	will	will	MD
60025	5692	10	keep	keep	VB
60025	5692	11	soft	soft	JJ
60025	5692	12	for	for	IN
60025	5692	13	a	a	DT
60025	5692	14	week	week	NN
60025	5692	15	.	.	.
60025	5693	1	CIDER	CIDER	NNP
60025	5693	2	CAKE.--Pick	CAKE.--Pick	NNP
60025	5693	3	,	,	,
60025	5693	4	wash	wash	NN
60025	5693	5	,	,	,
60025	5693	6	and	and	CC
60025	5693	7	dry	dry	VB
60025	5693	8	a	a	DT
60025	5693	9	pound	pound	NN
60025	5693	10	of	of	IN
60025	5693	11	currants	currant	NNS
60025	5693	12	,	,	,
60025	5693	13	and	and	CC
60025	5693	14	sprinkle	sprinkle	VB
60025	5693	15	them	-PRON-	PRP
60025	5693	16	well	well	RB
60025	5693	17	with	with	IN
60025	5693	18	flour	flour	NN
60025	5693	19	;	;	:
60025	5693	20	and	and	CC
60025	5693	21	prepare	prepare	VB
60025	5693	22	two	two	CD
60025	5693	23	nutmegs	nutmeg	NNS
60025	5693	24	and	and	CC
60025	5693	25	a	a	DT
60025	5693	26	large	large	JJ
60025	5693	27	table	table	NN
60025	5693	28	-	-	HYPH
60025	5693	29	spoonful	spoonful	JJ
60025	5693	30	of	of	IN
60025	5693	31	powdered	powdered	JJ
60025	5693	32	cinnamon	cinnamon	NN
60025	5693	33	.	.	.
60025	5694	1	Sift	sift	VB
60025	5694	2	half	half	PDT
60025	5694	3	a	a	DT
60025	5694	4	pound	pound	NN
60025	5694	5	and	and	CC
60025	5694	6	two	two	CD
60025	5694	7	ounces	ounce	NNS
60025	5694	8	of	of	IN
60025	5694	9	flour	flour	NN
60025	5694	10	.	.	.
60025	5695	1	Stir	stir	VB
60025	5695	2	together	together	RB
60025	5695	3	till	till	IN
60025	5695	4	very	very	RB
60025	5695	5	light	light	JJ
60025	5695	6	,	,	,
60025	5695	7	six	six	CD
60025	5695	8	ounces	ounce	NNS
60025	5695	9	of	of	IN
60025	5695	10	fresh	fresh	JJ
60025	5695	11	butter	butter	NN
60025	5695	12	,	,	,
60025	5695	13	and	and	CC
60025	5695	14	half	half	PDT
60025	5695	15	a	a	DT
60025	5695	16	pound	pound	NN
60025	5695	17	of	of	IN
60025	5695	18	powdered	powder	VBN
60025	5695	19	white	white	JJ
60025	5695	20	sugar	sugar	NN
60025	5695	21	;	;	:
60025	5695	22	and	and	CC
60025	5695	23	add	add	VB
60025	5695	24	gradually	gradually	RB
60025	5695	25	the	the	DT
60025	5695	26	spice	spice	NN
60025	5695	27	,	,	,
60025	5695	28	with	with	IN
60025	5695	29	two	two	CD
60025	5695	30	wine	wine	NN
60025	5695	31	glasses	glass	NNS
60025	5695	32	of	of	IN
60025	5695	33	brandy	brandy	NN
60025	5695	34	,	,	,
60025	5695	35	(	(	-LRB-
60025	5695	36	or	or	CC
60025	5695	37	one	one	CD
60025	5695	38	of	of	IN
60025	5695	39	brandy	brandy	NN
60025	5695	40	and	and	CC
60025	5695	41	one	one	CD
60025	5695	42	of	of	IN
60025	5695	43	white	white	JJ
60025	5695	44	wine	wine	NN
60025	5695	45	.	.	.
60025	5695	46	)	)	-RRB-
60025	5696	1	Beat	beat	VB
60025	5696	2	four	four	CD
60025	5696	3	eggs	egg	NNS
60025	5696	4	very	very	RB
60025	5696	5	light	light	JJ
60025	5696	6	,	,	,
60025	5696	7	and	and	CC
60025	5696	8	stir	stir	VB
60025	5696	9	them	-PRON-	PRP
60025	5696	10	into	into	IN
60025	5696	11	the	the	DT
60025	5696	12	mixture	mixture	NN
60025	5696	13	alternately	alternately	RB
60025	5696	14	with	with	IN
60025	5696	15	the	the	DT
60025	5696	16	flour	flour	NN
60025	5696	17	.	.	.
60025	5697	1	Add	add	VB
60025	5697	2	by	by	IN
60025	5697	3	degrees	degree	NNS
60025	5697	4	half	half	PDT
60025	5697	5	a	a	DT
60025	5697	6	pint	pint	NN
60025	5697	7	of	of	IN
60025	5697	8	brisk	brisk	JJ
60025	5697	9	cider	cider	NN
60025	5697	10	;	;	:
60025	5697	11	and	and	CC
60025	5697	12	then	then	RB
60025	5697	13	stir	stir	VB
60025	5697	14	in	in	IN
60025	5697	15	the	the	DT
60025	5697	16	currants	currant	NNS
60025	5697	17	,	,	,
60025	5697	18	a	a	DT
60025	5697	19	few	few	JJ
60025	5697	20	at	at	IN
60025	5697	21	a	a	DT
60025	5697	22	time	time	NN
60025	5697	23	.	.	.
60025	5698	1	Lastly	lastly	RB
60025	5698	2	,	,	,
60025	5698	3	a	a	DT
60025	5698	4	small	small	JJ
60025	5698	5	tea	tea	NN
60025	5698	6	-	-	HYPH
60025	5698	7	spoonful	spoonful	JJ
60025	5698	8	of	of	IN
60025	5698	9	pearl	pearl	NN
60025	5698	10	-	-	HYPH
60025	5698	11	ash	ash	NN
60025	5698	12	or	or	CC
60025	5698	13	sal	sal	NN
60025	5698	14	-	-	HYPH
60025	5698	15	aratus	aratus	NNP
60025	5698	16	dissolved	dissolve	VBN
60025	5698	17	in	in	IN
60025	5698	18	a	a	DT
60025	5698	19	little	little	JJ
60025	5698	20	cider	cider	NN
60025	5698	21	.	.	.
60025	5699	1	Having	have	VBG
60025	5699	2	stirred	stir	VBN
60025	5699	3	the	the	DT
60025	5699	4	whole	whole	JJ
60025	5699	5	very	very	RB
60025	5699	6	hard	hard	RB
60025	5699	7	,	,	,
60025	5699	8	put	put	VB
60025	5699	9	it	-PRON-	PRP
60025	5699	10	in	in	IN
60025	5699	11	a	a	DT
60025	5699	12	buttered	butter	VBN
60025	5699	13	tin	tin	NN
60025	5699	14	pan	pan	NN
60025	5699	15	,	,	,
60025	5699	16	have	have	VBP
60025	5699	17	the	the	DT
60025	5699	18	oven	oven	JJ
60025	5699	19	ready	ready	JJ
60025	5699	20	,	,	,
60025	5699	21	and	and	CC
60025	5699	22	put	put	VBD
60025	5699	23	in	in	IN
60025	5699	24	the	the	DT
60025	5699	25	cake	cake	NN
60025	5699	26	immediately	immediately	RB
60025	5699	27	.	.	.
60025	5700	1	Bake	bake	VB
60025	5700	2	it	-PRON-	PRP
60025	5700	3	in	in	IN
60025	5700	4	a	a	DT
60025	5700	5	brisk	brisk	JJ
60025	5700	6	oven	oven	NN
60025	5700	7	an	an	DT
60025	5700	8	hour	hour	NN
60025	5700	9	or	or	CC
60025	5700	10	more	more	JJR
60025	5700	11	,	,	,
60025	5700	12	according	accord	VBG
60025	5700	13	to	to	IN
60025	5700	14	its	-PRON-	PRP$
60025	5700	15	thickness	thickness	NN
60025	5700	16	.	.	.
60025	5701	1	Or	or	CC
60025	5701	2	you	-PRON-	PRP
60025	5701	3	may	may	MD
60025	5701	4	bake	bake	VB
60025	5701	5	it	-PRON-	PRP
60025	5701	6	as	as	IN
60025	5701	7	little	little	JJ
60025	5701	8	cakes	cake	NNS
60025	5701	9	,	,	,
60025	5701	10	putting	put	VBG
60025	5701	11	it	-PRON-	PRP
60025	5701	12	into	into	IN
60025	5701	13	small	small	JJ
60025	5701	14	tins	tin	NNS
60025	5701	15	;	;	:
60025	5701	16	in	in	IN
60025	5701	17	which	which	WDT
60025	5701	18	case	case	NN
60025	5701	19	use	use	NN
60025	5701	20	but	but	CC
60025	5701	21	half	half	PDT
60025	5701	22	a	a	DT
60025	5701	23	pound	pound	NN
60025	5701	24	of	of	IN
60025	5701	25	flour	flour	NN
60025	5701	26	in	in	IN
60025	5701	27	mixing	mix	VBG
60025	5701	28	the	the	DT
60025	5701	29	batter	batter	NN
60025	5701	30	.	.	.
60025	5702	1	ELECTION	election	NN
60025	5702	2	CAKE.--Make	cake.--make	VBP
60025	5702	3	a	a	DT
60025	5702	4	sponge	sponge	NN
60025	5702	5	(	(	-LRB-
60025	5702	6	as	as	IN
60025	5702	7	it	-PRON-	PRP
60025	5702	8	is	be	VBZ
60025	5702	9	called	call	VBN
60025	5702	10	)	)	-RRB-
60025	5702	11	in	in	IN
60025	5702	12	the	the	DT
60025	5702	13	following	follow	VBG
60025	5702	14	manner:--Sift	manner:--Sift	NNP
60025	5702	15	into	into	IN
60025	5702	16	a	a	DT
60025	5702	17	pan	pan	NN
60025	5702	18	two	two	CD
60025	5702	19	pounds	pound	NNS
60025	5702	20	and	and	CC
60025	5702	21	a	a	DT
60025	5702	22	half	half	NN
60025	5702	23	of	of	IN
60025	5702	24	flour	flour	NN
60025	5702	25	;	;	:
60025	5702	26	and	and	CC
60025	5702	27	into	into	IN
60025	5702	28	a	a	DT
60025	5702	29	deep	deep	JJ
60025	5702	30	plate	plate	NN
60025	5702	31	another	another	DT
60025	5702	32	pound	pound	NN
60025	5702	33	.	.	.
60025	5703	1	Take	take	VB
60025	5703	2	a	a	DT
60025	5703	3	second	second	JJ
60025	5703	4	pan	pan	NN
60025	5703	5	,	,	,
60025	5703	6	and	and	CC
60025	5703	7	stir	stir	VB
60025	5703	8	two	two	CD
60025	5703	9	table	table	NN
60025	5703	10	-	-	HYPH
60025	5703	11	spoonfuls	spoonful	NNS
60025	5703	12	of	of	IN
60025	5703	13	the	the	DT
60025	5703	14	best	good	JJS
60025	5703	15	West	West	NNP
60025	5703	16	India	India	NNP
60025	5703	17	molasses	molasse	NNS
60025	5703	18	into	into	IN
60025	5703	19	five	five	CD
60025	5703	20	jills	jill	NNS
60025	5703	21	or	or	CC
60025	5703	22	two	two	CD
60025	5703	23	tumblers	tumbler	NNS
60025	5703	24	and	and	CC
60025	5703	25	a	a	DT
60025	5703	26	half	half	NN
60025	5703	27	of	of	IN
60025	5703	28	strong	strong	JJ
60025	5703	29	fresh	fresh	JJ
60025	5703	30	yeast	yeast	NN
60025	5703	31	;	;	:
60025	5703	32	adding	add	VBG
60025	5703	33	a	a	DT
60025	5703	34	jill	jill	NN
60025	5703	35	of	of	IN
60025	5703	36	water	water	NN
60025	5703	37	,	,	,
60025	5703	38	warm	warm	JJ
60025	5703	39	,	,	,
60025	5703	40	but	but	CC
60025	5703	41	not	not	RB
60025	5703	42	hot	hot	JJ
60025	5703	43	.	.	.
60025	5704	1	Then	then	RB
60025	5704	2	stir	stir	VB
60025	5704	3	gradually	gradually	RB
60025	5704	4	into	into	IN
60025	5704	5	the	the	DT
60025	5704	6	yeast	yeast	NN
60025	5704	7	,	,	,
60025	5704	8	&	&	CC
60025	5704	9	c.	c.	NNP
60025	5704	10	the	the	DT
60025	5704	11	pound	pound	NN
60025	5704	12	of	of	IN
60025	5704	13	flour	flour	NN
60025	5704	14	that	that	WDT
60025	5704	15	you	-PRON-	PRP
60025	5704	16	have	have	VBP
60025	5704	17	sifted	sift	VBN
60025	5704	18	separately	separately	RB
60025	5704	19	.	.	.
60025	5705	1	Cover	cover	VB
60025	5705	2	it	-PRON-	PRP
60025	5705	3	,	,	,
60025	5705	4	and	and	CC
60025	5705	5	let	let	VB
60025	5705	6	it	-PRON-	PRP
60025	5705	7	set	set	VB
60025	5705	8	by	by	IN
60025	5705	9	the	the	DT
60025	5705	10	fire	fire	NN
60025	5705	11	three	three	CD
60025	5705	12	hours	hour	NNS
60025	5705	13	to	to	TO
60025	5705	14	rise	rise	VB
60025	5705	15	.	.	.
60025	5706	1	While	while	IN
60025	5706	2	it	-PRON-	PRP
60025	5706	3	is	be	VBZ
60025	5706	4	rising	rise	VBG
60025	5706	5	,	,	,
60025	5706	6	prepare	prepare	VB
60025	5706	7	the	the	DT
60025	5706	8	other	other	JJ
60025	5706	9	ingredients	ingredient	NNS
60025	5706	10	,	,	,
60025	5706	11	by	by	IN
60025	5706	12	stirring	stir	VBG
60025	5706	13	in	in	IN
60025	5706	14	a	a	DT
60025	5706	15	deep	deep	JJ
60025	5706	16	pan	pan	NN
60025	5706	17	two	two	CD
60025	5706	18	pounds	pound	NNS
60025	5706	19	of	of	IN
60025	5706	20	fresh	fresh	JJ
60025	5706	21	butter	butter	NN
60025	5706	22	and	and	CC
60025	5706	23	two	two	CD
60025	5706	24	pounds	pound	NNS
60025	5706	25	of	of	IN
60025	5706	26	powdered	powdered	JJ
60025	5706	27	sugar	sugar	NN
60025	5706	28	,	,	,
60025	5706	29	till	till	IN
60025	5706	30	they	-PRON-	PRP
60025	5706	31	are	be	VBP
60025	5706	32	quite	quite	RB
60025	5706	33	light	light	JJ
60025	5706	34	and	and	CC
60025	5706	35	creamy	creamy	JJ
60025	5706	36	;	;	,
60025	5706	37	adding	add	VBG
60025	5706	38	to	to	IN
60025	5706	39	them	-PRON-	PRP
60025	5706	40	a	a	DT
60025	5706	41	table	table	NN
60025	5706	42	-	-	HYPH
60025	5706	43	spoonful	spoonful	JJ
60025	5706	44	of	of	IN
60025	5706	45	powdered	powdered	JJ
60025	5706	46	cinnamon	cinnamon	NN
60025	5706	47	;	;	:
60025	5706	48	a	a	DT
60025	5706	49	tea	tea	NN
60025	5706	50	-	-	HYPH
60025	5706	51	spoonful	spoonful	JJ
60025	5706	52	of	of	IN
60025	5706	53	powdered	powdered	JJ
60025	5706	54	mace	mace	NN
60025	5706	55	;	;	:
60025	5706	56	and	and	CC
60025	5706	57	two	two	CD
60025	5706	58	powdered	powder	VBN
60025	5706	59	nutmegs	nutmeg	NNS
60025	5706	60	.	.	.
60025	5707	1	Stir	stir	VB
60025	5707	2	in	in	IN
60025	5707	3	also	also	RB
60025	5707	4	half	half	PDT
60025	5707	5	a	a	DT
60025	5707	6	pint	pint	NN
60025	5707	7	of	of	IN
60025	5707	8	rich	rich	JJ
60025	5707	9	milk	milk	NN
60025	5707	10	.	.	.
60025	5708	1	Beat	beat	VB
60025	5708	2	fourteen	fourteen	CD
60025	5708	3	eggs	egg	NNS
60025	5708	4	till	till	IN
60025	5708	5	very	very	RB
60025	5708	6	smooth	smooth	JJ
60025	5708	7	and	and	CC
60025	5708	8	thick	thick	JJ
60025	5708	9	,	,	,
60025	5708	10	and	and	CC
60025	5708	11	stir	stir	VB
60025	5708	12	them	-PRON-	PRP
60025	5708	13	gradually	gradually	RB
60025	5708	14	into	into	IN
60025	5708	15	the	the	DT
60025	5708	16	mixture	mixture	NN
60025	5708	17	,	,	,
60025	5708	18	alternately	alternately	RB
60025	5708	19	with	with	IN
60025	5708	20	the	the	DT
60025	5708	21	two	two	CD
60025	5708	22	pounds	pound	NNS
60025	5708	23	and	and	CC
60025	5708	24	a	a	DT
60025	5708	25	half	half	NN
60025	5708	26	of	of	IN
60025	5708	27	flour	flour	NN
60025	5708	28	which	which	WDT
60025	5708	29	you	-PRON-	PRP
60025	5708	30	sifted	sift	VBD
60025	5708	31	first	first	RB
60025	5708	32	.	.	.
60025	5709	1	When	when	WRB
60025	5709	2	the	the	DT
60025	5709	3	sponge	sponge	NN
60025	5709	4	is	be	VBZ
60025	5709	5	quite	quite	RB
60025	5709	6	light	light	JJ
60025	5709	7	,	,	,
60025	5709	8	mix	mix	VB
60025	5709	9	the	the	DT
60025	5709	10	whole	whole	NN
60025	5709	11	together	together	RB
60025	5709	12	,	,	,
60025	5709	13	and	and	CC
60025	5709	14	bake	bake	VB
60025	5709	15	it	-PRON-	PRP
60025	5709	16	in	in	IN
60025	5709	17	buttered	butter	VBN
60025	5709	18	tin	tin	NN
60025	5709	19	pans	pan	NNS
60025	5709	20	in	in	IN
60025	5709	21	a	a	DT
60025	5709	22	moderate	moderate	JJ
60025	5709	23	oven	oven	NN
60025	5709	24	.	.	.
60025	5710	1	It	-PRON-	PRP
60025	5710	2	should	should	MD
60025	5710	3	be	be	VB
60025	5710	4	eaten	eat	VBN
60025	5710	5	fresh	fresh	JJ
60025	5710	6	,	,	,
60025	5710	7	as	as	IN
60025	5710	8	no	no	DT
60025	5710	9	sweet	sweet	JJ
60025	5710	10	cake	cake	NN
60025	5710	11	made	make	VBN
60025	5710	12	with	with	IN
60025	5710	13	yeast	yeast	NN
60025	5710	14	is	be	VBZ
60025	5710	15	so	so	RB
60025	5710	16	good	good	JJ
60025	5710	17	after	after	IN
60025	5710	18	the	the	DT
60025	5710	19	first	first	JJ
60025	5710	20	day	day	NN
60025	5710	21	.	.	.
60025	5711	1	If	if	IN
60025	5711	2	it	-PRON-	PRP
60025	5711	3	is	be	VBZ
60025	5711	4	not	not	RB
60025	5711	5	probable	probable	JJ
60025	5711	6	that	that	IN
60025	5711	7	the	the	DT
60025	5711	8	whole	whole	NN
60025	5711	9	will	will	MD
60025	5711	10	come	come	VB
60025	5711	11	into	into	IN
60025	5711	12	use	use	NN
60025	5711	13	on	on	IN
60025	5711	14	the	the	DT
60025	5711	15	day	day	NN
60025	5711	16	it	-PRON-	PRP
60025	5711	17	is	be	VBZ
60025	5711	18	baked	baked	JJ
60025	5711	19	,	,	,
60025	5711	20	mix	mix	NN
60025	5711	21	but	but	CC
60025	5711	22	half	half	PDT
60025	5711	23	the	the	DT
60025	5711	24	above	above	JJ
60025	5711	25	quantity	quantity	NN
60025	5711	26	.	.	.
60025	5712	1	MORAVIAN	MORAVIAN	NNP
60025	5712	2	SUGAR	SUGAR	NNP
60025	5712	3	CAKE.--Cut	CAKE.--Cut	VBZ
60025	5712	4	up	up	IN
60025	5712	5	a	a	DT
60025	5712	6	quarter	quarter	NN
60025	5712	7	of	of	IN
60025	5712	8	a	a	DT
60025	5712	9	pound	pound	NN
60025	5712	10	of	of	IN
60025	5712	11	butter	butter	NN
60025	5712	12	into	into	IN
60025	5712	13	a	a	DT
60025	5712	14	pint	pint	NN
60025	5712	15	of	of	IN
60025	5712	16	rich	rich	JJ
60025	5712	17	milk	milk	NN
60025	5712	18	,	,	,
60025	5712	19	and	and	CC
60025	5712	20	warm	warm	VB
60025	5712	21	it	-PRON-	PRP
60025	5712	22	till	till	IN
60025	5712	23	the	the	DT
60025	5712	24	butter	butter	NN
60025	5712	25	becomes	become	VBZ
60025	5712	26	soft	soft	JJ
60025	5712	27	;	;	:
60025	5712	28	then	then	RB
60025	5712	29	stir	stir	VB
60025	5712	30	it	-PRON-	PRP
60025	5712	31	about	about	IN
60025	5712	32	in	in	IN
60025	5712	33	the	the	DT
60025	5712	34	milk	milk	NN
60025	5712	35	so	so	IN
60025	5712	36	as	as	IN
60025	5712	37	to	to	TO
60025	5712	38	mix	mix	VB
60025	5712	39	them	-PRON-	PRP
60025	5712	40	well	well	RB
60025	5712	41	.	.	.
60025	5713	1	Sift	Sift	NNP
60025	5713	2	three	three	CD
60025	5713	3	quarters	quarter	NNS
60025	5713	4	of	of	IN
60025	5713	5	a	a	DT
60025	5713	6	pound	pound	NN
60025	5713	7	of	of	IN
60025	5713	8	flour	flour	NN
60025	5713	9	(	(	-LRB-
60025	5713	10	or	or	CC
60025	5713	11	a	a	DT
60025	5713	12	pint	pint	NN
60025	5713	13	and	and	CC
60025	5713	14	a	a	DT
60025	5713	15	half	half	NN
60025	5713	16	)	)	-RRB-
60025	5713	17	into	into	IN
60025	5713	18	a	a	DT
60025	5713	19	deep	deep	JJ
60025	5713	20	pan	pan	NN
60025	5713	21	,	,	,
60025	5713	22	and	and	CC
60025	5713	23	making	make	VBG
60025	5713	24	a	a	DT
60025	5713	25	hole	hole	NN
60025	5713	26	in	in	IN
60025	5713	27	the	the	DT
60025	5713	28	middle	middle	NN
60025	5713	29	of	of	IN
60025	5713	30	it	-PRON-	PRP
60025	5713	31	,	,	,
60025	5713	32	stir	stir	VB
60025	5713	33	in	in	IN
60025	5713	34	a	a	DT
60025	5713	35	large	large	JJ
60025	5713	36	table	table	NN
60025	5713	37	-	-	HYPH
60025	5713	38	spoonful	spoonful	JJ
60025	5713	39	of	of	IN
60025	5713	40	the	the	DT
60025	5713	41	best	good	JJS
60025	5713	42	brewer	brewer	NN
60025	5713	43	's	's	POS
60025	5713	44	yeast	yeast	NN
60025	5713	45	in	in	IN
60025	5713	46	which	which	WDT
60025	5713	47	a	a	DT
60025	5713	48	salt	salt	NN
60025	5713	49	-	-	HYPH
60025	5713	50	spoonful	spoonful	JJ
60025	5713	51	of	of	IN
60025	5713	52	salt	salt	NN
60025	5713	53	has	have	VBZ
60025	5713	54	been	be	VBN
60025	5713	55	dissolved	dissolve	VBN
60025	5713	56	;	;	:
60025	5713	57	and	and	CC
60025	5713	58	then	then	RB
60025	5713	59	thin	thin	VB
60025	5713	60	it	-PRON-	PRP
60025	5713	61	with	with	IN
60025	5713	62	the	the	DT
60025	5713	63	milk	milk	NN
60025	5713	64	and	and	CC
60025	5713	65	butter	butter	NN
60025	5713	66	.	.	.
60025	5714	1	Cover	cover	VB
60025	5714	2	it	-PRON-	PRP
60025	5714	3	,	,	,
60025	5714	4	and	and	CC
60025	5714	5	set	set	VBD
60025	5714	6	it	-PRON-	PRP
60025	5714	7	near	near	IN
60025	5714	8	the	the	DT
60025	5714	9	fire	fire	NN
60025	5714	10	to	to	TO
60025	5714	11	rise	rise	VB
60025	5714	12	.	.	.
60025	5715	1	If	if	IN
60025	5715	2	the	the	DT
60025	5715	3	yeast	yeast	NN
60025	5715	4	is	be	VBZ
60025	5715	5	sufficiently	sufficiently	RB
60025	5715	6	strong	strong	JJ
60025	5715	7	,	,	,
60025	5715	8	it	-PRON-	PRP
60025	5715	9	will	will	MD
60025	5715	10	most	most	RBS
60025	5715	11	probably	probably	RB
60025	5715	12	be	be	VB
60025	5715	13	light	light	JJ
60025	5715	14	in	in	IN
60025	5715	15	two	two	CD
60025	5715	16	hours	hour	NNS
60025	5715	17	.	.	.
60025	5716	1	When	when	WRB
60025	5716	2	it	-PRON-	PRP
60025	5716	3	is	be	VBZ
60025	5716	4	quite	quite	RB
60025	5716	5	light	light	JJ
60025	5716	6	,	,	,
60025	5716	7	mix	mix	VB
60025	5716	8	with	with	IN
60025	5716	9	the	the	DT
60025	5716	10	dough	dough	NN
60025	5716	11	two	two	CD
60025	5716	12	beaten	beat	VBN
60025	5716	13	eggs	egg	NNS
60025	5716	14	and	and	CC
60025	5716	15	three	three	CD
60025	5716	16	quarters	quarter	NNS
60025	5716	17	of	of	IN
60025	5716	18	a	a	DT
60025	5716	19	pound	pound	NN
60025	5716	20	more	more	JJR
60025	5716	21	of	of	IN
60025	5716	22	sifted	sift	VBN
60025	5716	23	flour	flour	NN
60025	5716	24	;	;	:
60025	5716	25	adding	add	VBG
60025	5716	26	a	a	DT
60025	5716	27	tea	tea	NN
60025	5716	28	-	-	HYPH
60025	5716	29	spoonful	spoonful	JJ
60025	5716	30	of	of	IN
60025	5716	31	oil	oil	NN
60025	5716	32	of	of	IN
60025	5716	33	cinnamon	cinnamon	NN
60025	5716	34	,	,	,
60025	5716	35	and	and	CC
60025	5716	36	stirring	stir	VBG
60025	5716	37	it	-PRON-	PRP
60025	5716	38	very	very	RB
60025	5716	39	hard	hard	RB
60025	5716	40	.	.	.
60025	5717	1	Butter	butter	VB
60025	5717	2	a	a	DT
60025	5717	3	large	large	JJ
60025	5717	4	round	round	NN
60025	5717	5	baking	baking	NN
60025	5717	6	pan	pan	NN
60025	5717	7	,	,	,
60025	5717	8	and	and	CC
60025	5717	9	put	put	VBD
60025	5717	10	the	the	DT
60025	5717	11	mixture	mixture	NN
60025	5717	12	into	into	IN
60025	5717	13	it	-PRON-	PRP
60025	5717	14	.	.	.
60025	5718	1	Set	set	VB
60025	5718	2	it	-PRON-	PRP
60025	5718	3	to	to	TO
60025	5718	4	rise	rise	VB
60025	5718	5	again	again	RB
60025	5718	6	,	,	,
60025	5718	7	as	as	IN
60025	5718	8	before	before	RB
60025	5718	9	.	.	.
60025	5719	1	Mix	mix	VB
60025	5719	2	together	together	RB
60025	5719	3	five	five	CD
60025	5719	4	ounces	ounce	NNS
60025	5719	5	or	or	CC
60025	5719	6	a	a	DT
60025	5719	7	large	large	JJ
60025	5719	8	coffee	coffee	NN
60025	5719	9	-	-	HYPH
60025	5719	10	cup	cup	NN
60025	5719	11	of	of	IN
60025	5719	12	fine	fine	JJ
60025	5719	13	brown	brown	JJ
60025	5719	14	sugar	sugar	NN
60025	5719	15	;	;	:
60025	5719	16	two	two	CD
60025	5719	17	ounces	ounce	NNS
60025	5719	18	of	of	IN
60025	5719	19	butter	butter	NN
60025	5719	20	;	;	:
60025	5719	21	and	and	CC
60025	5719	22	two	two	CD
60025	5719	23	table	table	NN
60025	5719	24	-	-	HYPH
60025	5719	25	spoonfuls	spoonful	NNS
60025	5719	26	of	of	IN
60025	5719	27	powdered	powdered	JJ
60025	5719	28	cinnamon	cinnamon	NN
60025	5719	29	.	.	.
60025	5720	1	When	when	WRB
60025	5720	2	the	the	DT
60025	5720	3	dough	dough	NN
60025	5720	4	is	be	VBZ
60025	5720	5	thoroughly	thoroughly	RB
60025	5720	6	light	light	JJ
60025	5720	7	,	,	,
60025	5720	8	make	make	VBP
60025	5720	9	deep	deep	JJ
60025	5720	10	incisions	incision	NNS
60025	5720	11	all	all	RB
60025	5720	12	over	over	IN
60025	5720	13	it	-PRON-	PRP
60025	5720	14	,	,	,
60025	5720	15	at	at	IN
60025	5720	16	equal	equal	JJ
60025	5720	17	distances	distance	NNS
60025	5720	18	,	,	,
60025	5720	19	and	and	CC
60025	5720	20	fill	fill	VB
60025	5720	21	them	-PRON-	PRP
60025	5720	22	with	with	IN
60025	5720	23	the	the	DT
60025	5720	24	mixture	mixture	NN
60025	5720	25	of	of	IN
60025	5720	26	butter	butter	NN
60025	5720	27	,	,	,
60025	5720	28	sugar	sugar	NN
60025	5720	29	and	and	CC
60025	5720	30	cinnamon	cinnamon	NN
60025	5720	31	,	,	,
60025	5720	32	pressing	press	VBG
60025	5720	33	it	-PRON-	PRP
60025	5720	34	hard	hard	RB
60025	5720	35	down	down	RP
60025	5720	36	into	into	IN
60025	5720	37	the	the	DT
60025	5720	38	bottom	bottom	NN
60025	5720	39	of	of	IN
60025	5720	40	the	the	DT
60025	5720	41	holes	hole	NNS
60025	5720	42	,	,	,
60025	5720	43	and	and	CC
60025	5720	44	closing	close	VBG
60025	5720	45	the	the	DT
60025	5720	46	dough	dough	NN
60025	5720	47	a	a	DT
60025	5720	48	little	little	JJ
60025	5720	49	at	at	IN
60025	5720	50	the	the	DT
60025	5720	51	top	top	NN
60025	5720	52	to	to	TO
60025	5720	53	prevent	prevent	VB
60025	5720	54	the	the	DT
60025	5720	55	seasoning	seasoning	NN
60025	5720	56	from	from	IN
60025	5720	57	running	run	VBG
60025	5720	58	out	out	RB
60025	5720	59	.	.	.
60025	5721	1	Strew	Strew	VBD
60025	5721	2	some	some	DT
60025	5721	3	sugar	sugar	NN
60025	5721	4	over	over	IN
60025	5721	5	the	the	DT
60025	5721	6	top	top	NN
60025	5721	7	of	of	IN
60025	5721	8	the	the	DT
60025	5721	9	cake	cake	NN
60025	5721	10	;	;	:
60025	5721	11	set	set	VBD
60025	5721	12	it	-PRON-	PRP
60025	5721	13	immediately	immediately	RB
60025	5721	14	into	into	IN
60025	5721	15	the	the	DT
60025	5721	16	oven	oven	NN
60025	5721	17	,	,	,
60025	5721	18	and	and	CC
60025	5721	19	bake	bake	VB
60025	5721	20	it	-PRON-	PRP
60025	5721	21	from	from	IN
60025	5721	22	an	an	DT
60025	5721	23	hour	hour	NN
60025	5721	24	and	and	CC
60025	5721	25	a	a	DT
60025	5721	26	half	half	NN
60025	5721	27	to	to	TO
60025	5721	28	two	two	CD
60025	5721	29	hours	hour	NNS
60025	5721	30	,	,	,
60025	5721	31	or	or	CC
60025	5721	32	more	more	JJR
60025	5721	33	,	,	,
60025	5721	34	in	in	IN
60025	5721	35	a	a	DT
60025	5721	36	brisk	brisk	JJ
60025	5721	37	oven	oven	NN
60025	5721	38	in	in	IN
60025	5721	39	proportion	proportion	NN
60025	5721	40	to	to	IN
60025	5721	41	its	-PRON-	PRP$
60025	5721	42	thickness	thickness	NN
60025	5721	43	.	.	.
60025	5722	1	When	when	WRB
60025	5722	2	cool	cool	JJ
60025	5722	3	,	,	,
60025	5722	4	cut	cut	VBD
60025	5722	5	it	-PRON-	PRP
60025	5722	6	into	into	IN
60025	5722	7	squares	square	NNS
60025	5722	8	This	this	DT
60025	5722	9	is	be	VBZ
60025	5722	10	a	a	DT
60025	5722	11	very	very	RB
60025	5722	12	good	good	JJ
60025	5722	13	plain	plain	JJ
60025	5722	14	cake	cake	NN
60025	5722	15	;	;	:
60025	5722	16	but	but	CC
60025	5722	17	do	do	VBP
60025	5722	18	not	not	RB
60025	5722	19	attempt	attempt	VB
60025	5722	20	it	-PRON-	PRP
60025	5722	21	unless	unless	IN
60025	5722	22	you	-PRON-	PRP
60025	5722	23	have	have	VBP
60025	5722	24	excellent	excellent	JJ
60025	5722	25	yeast	yeast	NN
60025	5722	26	.	.	.
60025	5723	1	HUCKLEBERRY	HUCKLEBERRY	NNP
60025	5723	2	CAKE.--Spread	cake.--spread	IN
60025	5723	3	a	a	DT
60025	5723	4	quart	quart	NN
60025	5723	5	of	of	IN
60025	5723	6	ripe	ripe	JJ
60025	5723	7	huckleberries	huckleberry	NNS
60025	5723	8	on	on	IN
60025	5723	9	a	a	DT
60025	5723	10	large	large	JJ
60025	5723	11	dish	dish	NN
60025	5723	12	,	,	,
60025	5723	13	and	and	CC
60025	5723	14	dredge	dredge	VB
60025	5723	15	them	-PRON-	PRP
60025	5723	16	thickly	thickly	RB
60025	5723	17	with	with	IN
60025	5723	18	flour	flour	NN
60025	5723	19	.	.	.
60025	5724	1	Mix	mix	VB
60025	5724	2	together	together	RB
60025	5724	3	half	half	PDT
60025	5724	4	a	a	DT
60025	5724	5	pint	pint	NN
60025	5724	6	of	of	IN
60025	5724	7	milk	milk	NN
60025	5724	8	;	;	:
60025	5724	9	half	half	PDT
60025	5724	10	a	a	DT
60025	5724	11	pint	pint	NN
60025	5724	12	of	of	IN
60025	5724	13	molasses	molasse	NNS
60025	5724	14	;	;	:
60025	5724	15	half	half	PDT
60025	5724	16	a	a	DT
60025	5724	17	pint	pint	NN
60025	5724	18	of	of	IN
60025	5724	19	powdered	powdered	JJ
60025	5724	20	sugar	sugar	NN
60025	5724	21	;	;	:
60025	5724	22	and	and	CC
60025	5724	23	half	half	PDT
60025	5724	24	a	a	DT
60025	5724	25	pound	pound	NN
60025	5724	26	of	of	IN
60025	5724	27	butter	butter	NN
60025	5724	28	.	.	.
60025	5725	1	Warm	warm	VB
60025	5725	2	them	-PRON-	PRP
60025	5725	3	by	by	IN
60025	5725	4	the	the	DT
60025	5725	5	fire	fire	NN
60025	5725	6	till	till	IN
60025	5725	7	the	the	DT
60025	5725	8	butter	butter	NN
60025	5725	9	is	be	VBZ
60025	5725	10	quite	quite	RB
60025	5725	11	soft	soft	JJ
60025	5725	12	then	then	RB
60025	5725	13	stir	stir	VB
60025	5725	14	them	-PRON-	PRP
60025	5725	15	all	all	DT
60025	5725	16	together	together	RB
60025	5725	17	,	,	,
60025	5725	18	and	and	CC
60025	5725	19	set	set	VBD
60025	5725	20	them	-PRON-	PRP
60025	5725	21	away	away	RB
60025	5725	22	till	till	IN
60025	5725	23	cold	cold	JJ
60025	5725	24	.	.	.
60025	5726	1	Prepare	prepare	VB
60025	5726	2	a	a	DT
60025	5726	3	large	large	JJ
60025	5726	4	table	table	NN
60025	5726	5	-	-	HYPH
60025	5726	6	spoonful	spoonful	JJ
60025	5726	7	of	of	IN
60025	5726	8	powdered	powdered	JJ
60025	5726	9	cloves	clove	NNS
60025	5726	10	and	and	CC
60025	5726	11	cinnamon	cinnamon	NN
60025	5726	12	mixed	mix	VBN
60025	5726	13	.	.	.
60025	5727	1	Beat	beat	VB
60025	5727	2	five	five	CD
60025	5727	3	eggs	egg	NNS
60025	5727	4	very	very	RB
60025	5727	5	light	light	JJ
60025	5727	6	,	,	,
60025	5727	7	and	and	CC
60025	5727	8	stir	stir	VB
60025	5727	9	them	-PRON-	PRP
60025	5727	10	gradually	gradually	RB
60025	5727	11	into	into	IN
60025	5727	12	the	the	DT
60025	5727	13	other	other	JJ
60025	5727	14	ingredients	ingredient	NNS
60025	5727	15	;	;	,
60025	5727	16	adding	add	VBG
60025	5727	17	,	,	,
60025	5727	18	by	by	IN
60025	5727	19	degrees	degree	NNS
60025	5727	20	,	,	,
60025	5727	21	sufficient	sufficient	JJ
60025	5727	22	sifted	sift	VBN
60025	5727	23	flour	flour	NN
60025	5727	24	to	to	TO
60025	5727	25	make	make	VB
60025	5727	26	a	a	DT
60025	5727	27	thick	thick	JJ
60025	5727	28	batter	batter	NN
60025	5727	29	.	.	.
60025	5728	1	Then	then	RB
60025	5728	2	stir	stir	VB
60025	5728	3	in	in	IN
60025	5728	4	a	a	DT
60025	5728	5	small	small	JJ
60025	5728	6	tea	tea	NN
60025	5728	7	-	-	HYPH
60025	5728	8	spoonful	spoonful	JJ
60025	5728	9	of	of	IN
60025	5728	10	pearl	pearl	NN
60025	5728	11	-	-	HYPH
60025	5728	12	ash	ash	NN
60025	5728	13	or	or	CC
60025	5728	14	dissolved	dissolved	JJ
60025	5728	15	sal	sal	NN
60025	5728	16	-	-	HYPH
60025	5728	17	aratus	aratus	NNP
60025	5728	18	.	.	.
60025	5729	1	Lastly	lastly	RB
60025	5729	2	,	,	,
60025	5729	3	add	add	VB
60025	5729	4	by	by	IN
60025	5729	5	degrees	degree	NNS
60025	5729	6	the	the	DT
60025	5729	7	huckleberries	huckleberry	NNS
60025	5729	8	.	.	.
60025	5730	1	Put	put	VB
60025	5730	2	the	the	DT
60025	5730	3	mixture	mixture	NN
60025	5730	4	into	into	IN
60025	5730	5	a	a	DT
60025	5730	6	buttered	butter	VBN
60025	5730	7	pan	pan	NN
60025	5730	8	,	,	,
60025	5730	9	or	or	CC
60025	5730	10	into	into	IN
60025	5730	11	little	little	JJ
60025	5730	12	tins	tin	NNS
60025	5730	13	,	,	,
60025	5730	14	and	and	CC
60025	5730	15	bake	bake	VB
60025	5730	16	it	-PRON-	PRP
60025	5730	17	in	in	IN
60025	5730	18	a	a	DT
60025	5730	19	moderate	moderate	JJ
60025	5730	20	oven	oven	NN
60025	5730	21	.	.	.
60025	5731	1	It	-PRON-	PRP
60025	5731	2	is	be	VBZ
60025	5731	3	best	good	JJS
60025	5731	4	the	the	DT
60025	5731	5	second	second	JJ
60025	5731	6	day	day	NN
60025	5731	7	.	.	.
60025	5732	1	BREAD	bread	UH
60025	5732	2	CAKE.--When	CAKE.--When	NNP
60025	5732	3	you	-PRON-	PRP
60025	5732	4	are	be	VBP
60025	5732	5	making	make	VBG
60025	5732	6	wheat	wheat	NN
60025	5732	7	bread	bread	NN
60025	5732	8	,	,	,
60025	5732	9	and	and	CC
60025	5732	10	the	the	DT
60025	5732	11	dough	dough	NN
60025	5732	12	is	be	VBZ
60025	5732	13	quite	quite	RB
60025	5732	14	light	light	JJ
60025	5732	15	and	and	CC
60025	5732	16	ready	ready	JJ
60025	5732	17	to	to	TO
60025	5732	18	bake	bake	VB
60025	5732	19	,	,	,
60025	5732	20	take	take	VB
60025	5732	21	out	out	RP
60025	5732	22	as	as	RB
60025	5732	23	much	much	JJ
60025	5732	24	of	of	IN
60025	5732	25	it	-PRON-	PRP
60025	5732	26	as	as	IN
60025	5732	27	would	would	MD
60025	5732	28	make	make	VB
60025	5732	29	a	a	DT
60025	5732	30	twelve	twelve	CD
60025	5732	31	cent	cent	NN
60025	5732	32	loaf	loaf	NN
60025	5732	33	,	,	,
60025	5732	34	and	and	CC
60025	5732	35	mix	mix	VB
60025	5732	36	with	with	IN
60025	5732	37	it	-PRON-	PRP
60025	5732	38	a	a	DT
60025	5732	39	tea	tea	NN
60025	5732	40	-	-	HYPH
60025	5732	41	cup	cup	NN
60025	5732	42	full	full	JJ
60025	5732	43	of	of	IN
60025	5732	44	powdered	powdered	JJ
60025	5732	45	sugar	sugar	NN
60025	5732	46	,	,	,
60025	5732	47	and	and	CC
60025	5732	48	a	a	DT
60025	5732	49	tea	tea	NN
60025	5732	50	-	-	HYPH
60025	5732	51	cup	cup	NN
60025	5732	52	full	full	JJ
60025	5732	53	of	of	IN
60025	5732	54	butter	butter	NN
60025	5732	55	that	that	WDT
60025	5732	56	has	have	VBZ
60025	5732	57	been	be	VBN
60025	5732	58	softened	soften	VBN
60025	5732	59	and	and	CC
60025	5732	60	stirred	stir	VBN
60025	5732	61	about	about	IN
60025	5732	62	in	in	IN
60025	5732	63	a	a	DT
60025	5732	64	tea	tea	NN
60025	5732	65	-	-	HYPH
60025	5732	66	cup	cup	NN
60025	5732	67	of	of	IN
60025	5732	68	warm	warm	JJ
60025	5732	69	milk	milk	NN
60025	5732	70	.	.	.
60025	5733	1	Add	add	VB
60025	5733	2	also	also	RB
60025	5733	3	a	a	DT
60025	5733	4	beaten	beat	VBN
60025	5733	5	egg	egg	NN
60025	5733	6	.	.	.
60025	5734	1	Knead	knead	VB
60025	5734	2	it	-PRON-	PRP
60025	5734	3	very	very	RB
60025	5734	4	well	well	RB
60025	5734	5	,	,	,
60025	5734	6	put	put	VBD
60025	5734	7	it	-PRON-	PRP
60025	5734	8	into	into	IN
60025	5734	9	a	a	DT
60025	5734	10	square	square	JJ
60025	5734	11	pan	pan	NN
60025	5734	12	,	,	,
60025	5734	13	dredged	dredge	VBN
60025	5734	14	with	with	IN
60025	5734	15	flour	flour	NN
60025	5734	16	,	,	,
60025	5734	17	cover	cover	VB
60025	5734	18	it	-PRON-	PRP
60025	5734	19	,	,	,
60025	5734	20	and	and	CC
60025	5734	21	set	set	VBD
60025	5734	22	it	-PRON-	PRP
60025	5734	23	near	near	IN
60025	5734	24	the	the	DT
60025	5734	25	fire	fire	NN
60025	5734	26	for	for	IN
60025	5734	27	half	half	PDT
60025	5734	28	an	an	DT
60025	5734	29	hour	hour	NN
60025	5734	30	.	.	.
60025	5735	1	Then	then	RB
60025	5735	2	bake	bake	VB
60025	5735	3	it	-PRON-	PRP
60025	5735	4	in	in	IN
60025	5735	5	a	a	DT
60025	5735	6	moderate	moderate	JJ
60025	5735	7	oven	oven	NN
60025	5735	8	,	,	,
60025	5735	9	and	and	CC
60025	5735	10	wrap	wrap	VB
60025	5735	11	it	-PRON-	PRP
60025	5735	12	in	in	IN
60025	5735	13	a	a	DT
60025	5735	14	thick	thick	JJ
60025	5735	15	cloth	cloth	NN
60025	5735	16	as	as	RB
60025	5735	17	soon	soon	RB
60025	5735	18	as	as	IN
60025	5735	19	it	-PRON-	PRP
60025	5735	20	is	be	VBZ
60025	5735	21	done	do	VBN
60025	5735	22	.	.	.
60025	5736	1	It	-PRON-	PRP
60025	5736	2	is	be	VBZ
60025	5736	3	best	good	JJS
60025	5736	4	when	when	WRB
60025	5736	5	fresh	fresh	JJ
60025	5736	6	.	.	.
60025	5737	1	FEDERAL	FEDERAL	NNP
60025	5737	2	CAKES	CAKES	NNP
60025	5737	3	.	.	.
60025	5738	1	Sift	sift	VB
60025	5738	2	two	two	CD
60025	5738	3	pounds	pound	NNS
60025	5738	4	of	of	IN
60025	5738	5	flour	flour	NN
60025	5738	6	into	into	IN
60025	5738	7	a	a	DT
60025	5738	8	deep	deep	JJ
60025	5738	9	pan	pan	NN
60025	5738	10	,	,	,
60025	5738	11	and	and	CC
60025	5738	12	cut	cut	VBD
60025	5738	13	up	up	RP
60025	5738	14	in	in	IN
60025	5738	15	it	-PRON-	PRP
60025	5738	16	a	a	DT
60025	5738	17	pound	pound	NN
60025	5738	18	of	of	IN
60025	5738	19	fresh	fresh	JJ
60025	5738	20	butter	butter	NN
60025	5738	21	;	;	:
60025	5738	22	rub	rub	VB
60025	5738	23	the	the	DT
60025	5738	24	butter	butter	NN
60025	5738	25	into	into	IN
60025	5738	26	the	the	DT
60025	5738	27	flour	flour	NN
60025	5738	28	with	with	IN
60025	5738	29	your	-PRON-	PRP$
60025	5738	30	hands	hand	NNS
60025	5738	31	,	,	,
60025	5738	32	adding	add	VBG
60025	5738	33	by	by	IN
60025	5738	34	degrees	degree	NNS
60025	5738	35	,	,	,
60025	5738	36	half	half	PDT
60025	5738	37	a	a	DT
60025	5738	38	pound	pound	NN
60025	5738	39	of	of	IN
60025	5738	40	powdered	powder	VBN
60025	5738	41	white	white	JJ
60025	5738	42	sugar	sugar	NN
60025	5738	43	;	;	:
60025	5738	44	a	a	DT
60025	5738	45	tea	tea	NN
60025	5738	46	-	-	HYPH
60025	5738	47	spoonful	spoonful	JJ
60025	5738	48	of	of	IN
60025	5738	49	powdered	powdered	JJ
60025	5738	50	cinnamon	cinnamon	NN
60025	5738	51	;	;	:
60025	5738	52	a	a	DT
60025	5738	53	beaten	beat	VBN
60025	5738	54	nutmeg	nutmeg	NN
60025	5738	55	;	;	:
60025	5738	56	a	a	DT
60025	5738	57	glass	glass	NN
60025	5738	58	of	of	IN
60025	5738	59	wine	wine	NN
60025	5738	60	or	or	CC
60025	5738	61	brandy	brandy	NN
60025	5738	62	,	,	,
60025	5738	63	and	and	CC
60025	5738	64	two	two	CD
60025	5738	65	glasses	glass	NNS
60025	5738	66	of	of	IN
60025	5738	67	rose	rose	NN
60025	5738	68	water	water	NN
60025	5738	69	.	.	.
60025	5739	1	Beat	beat	VB
60025	5739	2	four	four	CD
60025	5739	3	eggs	egg	NNS
60025	5739	4	very	very	RB
60025	5739	5	light	light	JJ
60025	5739	6	;	;	:
60025	5739	7	and	and	CC
60025	5739	8	add	add	VB
60025	5739	9	them	-PRON-	PRP
60025	5739	10	to	to	IN
60025	5739	11	the	the	DT
60025	5739	12	mixture	mixture	NN
60025	5739	13	with	with	IN
60025	5739	14	a	a	DT
60025	5739	15	salt	salt	NN
60025	5739	16	-	-	HYPH
60025	5739	17	spoonful	spoonful	JJ
60025	5739	18	of	of	IN
60025	5739	19	soda	soda	NN
60025	5739	20	melted	melt	VBN
60025	5739	21	in	in	IN
60025	5739	22	a	a	DT
60025	5739	23	little	little	JJ
60025	5739	24	lukewarm	lukewarm	JJ
60025	5739	25	water	water	NN
60025	5739	26	.	.	.
60025	5740	1	Mix	mix	VB
60025	5740	2	all	all	DT
60025	5740	3	well	well	RB
60025	5740	4	together	together	RB
60025	5740	5	;	;	:
60025	5740	6	add	add	VB
60025	5740	7	,	,	,
60025	5740	8	if	if	IN
60025	5740	9	necessary	necessary	JJ
60025	5740	10	,	,	,
60025	5740	11	sufficient	sufficient	JJ
60025	5740	12	cold	cold	JJ
60025	5740	13	water	water	NN
60025	5740	14	to	to	TO
60025	5740	15	make	make	VB
60025	5740	16	it	-PRON-	PRP
60025	5740	17	into	into	IN
60025	5740	18	a	a	DT
60025	5740	19	dough	dough	NN
60025	5740	20	just	just	RB
60025	5740	21	stiff	stiff	VB
60025	5740	22	enough	enough	RB
60025	5740	23	to	to	TO
60025	5740	24	roll	roll	VB
60025	5740	25	out	out	RP
60025	5740	26	;	;	:
60025	5740	27	knead	knead	VB
60025	5740	28	it	-PRON-	PRP
60025	5740	29	slightly	slightly	RB
60025	5740	30	,	,	,
60025	5740	31	and	and	CC
60025	5740	32	then	then	RB
60025	5740	33	roll	roll	VB
60025	5740	34	it	-PRON-	PRP
60025	5740	35	out	out	RP
60025	5740	36	into	into	IN
60025	5740	37	a	a	DT
60025	5740	38	sheet	sheet	NN
60025	5740	39	about	about	IN
60025	5740	40	half	half	PDT
60025	5740	41	an	an	DT
60025	5740	42	inch	inch	NN
60025	5740	43	thick	thick	JJ
60025	5740	44	.	.	.
60025	5741	1	Cut	cut	VB
60025	5741	2	it	-PRON-	PRP
60025	5741	3	out	out	RP
60025	5741	4	into	into	IN
60025	5741	5	small	small	JJ
60025	5741	6	cakes	cake	NNS
60025	5741	7	with	with	IN
60025	5741	8	a	a	DT
60025	5741	9	tin	tin	JJ
60025	5741	10	cutter	cutter	NN
60025	5741	11	,	,	,
60025	5741	12	or	or	CC
60025	5741	13	with	with	IN
60025	5741	14	the	the	DT
60025	5741	15	edge	edge	NN
60025	5741	16	of	of	IN
60025	5741	17	a	a	DT
60025	5741	18	tumbler	tumbler	NN
60025	5741	19	;	;	:
60025	5741	20	dipping	dip	VBG
60025	5741	21	the	the	DT
60025	5741	22	cutter	cutter	NN
60025	5741	23	frequently	frequently	RB
60025	5741	24	into	into	IN
60025	5741	25	flour	flour	NN
60025	5741	26	,	,	,
60025	5741	27	to	to	TO
60025	5741	28	prevent	prevent	VB
60025	5741	29	its	-PRON-	PRP$
60025	5741	30	sticking	sticking	NN
60025	5741	31	.	.	.
60025	5742	1	Lay	lay	VB
60025	5742	2	the	the	DT
60025	5742	3	cakes	cake	NNS
60025	5742	4	in	in	IN
60025	5742	5	shallow	shallow	JJ
60025	5742	6	pans	pan	NNS
60025	5742	7	buttered	butter	VBD
60025	5742	8	,	,	,
60025	5742	9	or	or	CC
60025	5742	10	on	on	IN
60025	5742	11	flat	flat	JJ
60025	5742	12	sheets	sheet	NNS
60025	5742	13	of	of	IN
60025	5742	14	tin	tin	NN
60025	5742	15	,	,	,
60025	5742	16	(	(	-LRB-
60025	5742	17	taking	take	VBG
60025	5742	18	care	care	NN
60025	5742	19	not	not	RB
60025	5742	20	to	to	TO
60025	5742	21	let	let	VB
60025	5742	22	them	-PRON-	PRP
60025	5742	23	touch	touch	VB
60025	5742	24	,	,	,
60025	5742	25	lest	lest	IN
60025	5742	26	they	-PRON-	PRP
60025	5742	27	should	should	MD
60025	5742	28	run	run	VB
60025	5742	29	into	into	IN
60025	5742	30	each	each	DT
60025	5742	31	other	other	JJ
60025	5742	32	,	,	,
60025	5742	33	)	)	-RRB-
60025	5742	34	and	and	CC
60025	5742	35	bake	bake	VB
60025	5742	36	them	-PRON-	PRP
60025	5742	37	of	of	IN
60025	5742	38	a	a	DT
60025	5742	39	light	light	JJ
60025	5742	40	brown	brown	NNP
60025	5742	41	in	in	IN
60025	5742	42	a	a	DT
60025	5742	43	brisk	brisk	JJ
60025	5742	44	oven	oven	NN
60025	5742	45	.	.	.
60025	5743	1	They	-PRON-	PRP
60025	5743	2	are	be	VBP
60025	5743	3	best	good	JJS
60025	5743	4	the	the	DT
60025	5743	5	second	second	JJ
60025	5743	6	day	day	NN
60025	5743	7	.	.	.
60025	5744	1	SAVOY	savoy	JJ
60025	5744	2	BISCUITS.--Take	biscuits.--take	VBP
60025	5744	3	four	four	CD
60025	5744	4	eggs	egg	NNS
60025	5744	5	,	,	,
60025	5744	6	and	and	CC
60025	5744	7	separate	separate	VB
60025	5744	8	the	the	DT
60025	5744	9	whites	white	NNS
60025	5744	10	from	from	IN
60025	5744	11	the	the	DT
60025	5744	12	yolks	yolk	NNS
60025	5744	13	.	.	.
60025	5745	1	Beat	beat	VB
60025	5745	2	the	the	DT
60025	5745	3	whites	white	NNS
60025	5745	4	by	by	IN
60025	5745	5	themselves	-PRON-	PRP
60025	5745	6	,	,	,
60025	5745	7	to	to	IN
60025	5745	8	a	a	DT
60025	5745	9	stiff	stiff	JJ
60025	5745	10	froth	froth	NN
60025	5745	11	;	;	:
60025	5745	12	then	then	RB
60025	5745	13	add	add	VB
60025	5745	14	gradually	gradually	RB
60025	5745	15	the	the	DT
60025	5745	16	yolks	yolk	NNS
60025	5745	17	,	,	,
60025	5745	18	and	and	CC
60025	5745	19	beat	beat	VBD
60025	5745	20	them	-PRON-	PRP
60025	5745	21	both	both	DT
60025	5745	22	together	together	RB
60025	5745	23	for	for	IN
60025	5745	24	a	a	DT
60025	5745	25	long	long	JJ
60025	5745	26	time	time	NN
60025	5745	27	.	.	.
60025	5746	1	Next	next	RB
60025	5746	2	add	add	NN
60025	5746	3	by	by	IN
60025	5746	4	degrees	degree	NNS
60025	5746	5	half	half	PDT
60025	5746	6	a	a	DT
60025	5746	7	pound	pound	NN
60025	5746	8	of	of	IN
60025	5746	9	the	the	DT
60025	5746	10	finest	fine	JJS
60025	5746	11	loaf	loaf	NN
60025	5746	12	-	-	HYPH
60025	5746	13	sugar	sugar	NN
60025	5746	14	,	,	,
60025	5746	15	powdered	powder	VBN
60025	5746	16	and	and	CC
60025	5746	17	sifted	sift	VBN
60025	5746	18	,	,	,
60025	5746	19	beating	beat	VBG
60025	5746	20	it	-PRON-	PRP
60025	5746	21	in	in	IN
60025	5746	22	very	very	RB
60025	5746	23	hard	hard	RB
60025	5746	24	;	;	:
60025	5746	25	and	and	CC
60025	5746	26	the	the	DT
60025	5746	27	juice	juice	NN
60025	5746	28	of	of	IN
60025	5746	29	a	a	DT
60025	5746	30	lemon	lemon	NN
60025	5746	31	or	or	CC
60025	5746	32	orange	orange	NN
60025	5746	33	.	.	.
60025	5747	1	Lastly	lastly	RB
60025	5747	2	,	,	,
60025	5747	3	stir	stir	NN
60025	5747	4	in	in	IN
60025	5747	5	a	a	DT
60025	5747	6	quarter	quarter	NN
60025	5747	7	of	of	IN
60025	5747	8	a	a	DT
60025	5747	9	pound	pound	NN
60025	5747	10	of	of	IN
60025	5747	11	sifted	sift	VBN
60025	5747	12	flour	flour	NN
60025	5747	13	,	,	,
60025	5747	14	a	a	DT
60025	5747	15	little	little	JJ
60025	5747	16	at	at	IN
60025	5747	17	a	a	DT
60025	5747	18	time	time	NN
60025	5747	19	.	.	.
60025	5748	1	Stir	stir	VB
60025	5748	2	the	the	DT
60025	5748	3	whole	whole	JJ
60025	5748	4	very	very	RB
60025	5748	5	hard	hard	RB
60025	5748	6	,	,	,
60025	5748	7	and	and	CC
60025	5748	8	then	then	RB
60025	5748	9	with	with	IN
60025	5748	10	a	a	DT
60025	5748	11	spoon	spoon	NN
60025	5748	12	lay	lie	VBD
60025	5748	13	it	-PRON-	PRP
60025	5748	14	on	on	IN
60025	5748	15	sheets	sheet	NNS
60025	5748	16	of	of	IN
60025	5748	17	white	white	JJ
60025	5748	18	paper	paper	NN
60025	5748	19	,	,	,
60025	5748	20	forming	form	VBG
60025	5748	21	it	-PRON-	PRP
60025	5748	22	into	into	IN
60025	5748	23	thin	thin	JJ
60025	5748	24	cakes	cake	NNS
60025	5748	25	of	of	IN
60025	5748	26	an	an	DT
60025	5748	27	oblong	oblong	JJ
60025	5748	28	or	or	CC
60025	5748	29	oval	oval	JJ
60025	5748	30	shape	shape	NN
60025	5748	31	.	.	.
60025	5749	1	Take	take	VB
60025	5749	2	care	care	NN
60025	5749	3	not	not	RB
60025	5749	4	to	to	TO
60025	5749	5	place	place	VB
60025	5749	6	them	-PRON-	PRP
60025	5749	7	too	too	RB
60025	5749	8	close	close	RB
60025	5749	9	to	to	IN
60025	5749	10	each	each	DT
60025	5749	11	other	other	JJ
60025	5749	12	,	,	,
60025	5749	13	lest	lest	IN
60025	5749	14	they	-PRON-	PRP
60025	5749	15	run	run	VBP
60025	5749	16	.	.	.
60025	5750	1	Grate	grate	VB
60025	5750	2	loaf	loaf	NN
60025	5750	3	-	-	HYPH
60025	5750	4	sugar	sugar	NN
60025	5750	5	over	over	IN
60025	5750	6	the	the	DT
60025	5750	7	top	top	NN
60025	5750	8	of	of	IN
60025	5750	9	each	each	DT
60025	5750	10	,	,	,
60025	5750	11	to	to	TO
60025	5750	12	assist	assist	VB
60025	5750	13	in	in	IN
60025	5750	14	keeping	keep	VBG
60025	5750	15	them	-PRON-	PRP
60025	5750	16	in	in	IN
60025	5750	17	shape	shape	NN
60025	5750	18	.	.	.
60025	5751	1	Have	have	VBP
60025	5751	2	the	the	DT
60025	5751	3	oven	oven	JJ
60025	5751	4	quite	quite	RB
60025	5751	5	ready	ready	JJ
60025	5751	6	to	to	TO
60025	5751	7	put	put	VB
60025	5751	8	them	-PRON-	PRP
60025	5751	9	in	in	RP
60025	5751	10	immediately	immediately	RB
60025	5751	11	.	.	.
60025	5752	1	It	-PRON-	PRP
60025	5752	2	should	should	MD
60025	5752	3	be	be	VB
60025	5752	4	rather	rather	RB
60025	5752	5	brisk	brisk	JJ
60025	5752	6	.	.	.
60025	5753	1	They	-PRON-	PRP
60025	5753	2	will	will	MD
60025	5753	3	bake	bake	VB
60025	5753	4	in	in	IN
60025	5753	5	a	a	DT
60025	5753	6	few	few	JJ
60025	5753	7	minutes	minute	NNS
60025	5753	8	,	,	,
60025	5753	9	and	and	CC
60025	5753	10	should	should	MD
60025	5753	11	be	be	VB
60025	5753	12	but	but	CC
60025	5753	13	slightly	slightly	RB
60025	5753	14	coloured	colour	VBN
60025	5753	15	.	.	.
60025	5754	1	They	-PRON-	PRP
60025	5754	2	are	be	VBP
60025	5754	3	sometimes	sometimes	RB
60025	5754	4	called	call	VBN
60025	5754	5	lady	lady	NN
60025	5754	6	-	-	HYPH
60025	5754	7	fingers	finger	NNS
60025	5754	8	.	.	.
60025	5755	1	ALMOND	almond	NN
60025	5755	2	MACCAROONS.--Take	maccaroons.--take	VBP
60025	5755	3	a	a	DT
60025	5755	4	pound	pound	NN
60025	5755	5	of	of	IN
60025	5755	6	shelled	shell	VBN
60025	5755	7	sweet	sweet	JJ
60025	5755	8	almonds	almond	NNS
60025	5755	9	,	,	,
60025	5755	10	and	and	CC
60025	5755	11	a	a	DT
60025	5755	12	quarter	quarter	NN
60025	5755	13	of	of	IN
60025	5755	14	a	a	DT
60025	5755	15	pound	pound	NN
60025	5755	16	of	of	IN
60025	5755	17	shelled	shell	VBN
60025	5755	18	bitter	bitter	JJ
60025	5755	19	almonds	almond	NNS
60025	5755	20	.	.	.
60025	5756	1	Blanch	blanch	VB
60025	5756	2	them	-PRON-	PRP
60025	5756	3	in	in	IN
60025	5756	4	scalding	scald	VBG
60025	5756	5	water	water	NN
60025	5756	6	,	,	,
60025	5756	7	mix	mix	VB
60025	5756	8	them	-PRON-	PRP
60025	5756	9	together	together	RB
60025	5756	10	,	,	,
60025	5756	11	and	and	CC
60025	5756	12	pound	pound	VB
60025	5756	13	them	-PRON-	PRP
60025	5756	14	,	,	,
60025	5756	15	one	one	CD
60025	5756	16	or	or	CC
60025	5756	17	two	two	CD
60025	5756	18	at	at	IN
60025	5756	19	a	a	DT
60025	5756	20	time	time	NN
60025	5756	21	,	,	,
60025	5756	22	in	in	IN
60025	5756	23	a	a	DT
60025	5756	24	mortar	mortar	NN
60025	5756	25	to	to	IN
60025	5756	26	a	a	DT
60025	5756	27	very	very	RB
60025	5756	28	smooth	smooth	JJ
60025	5756	29	paste	paste	NN
60025	5756	30	;	;	:
60025	5756	31	adding	add	VBG
60025	5756	32	frequently	frequently	RB
60025	5756	33	a	a	DT
60025	5756	34	little	little	JJ
60025	5756	35	rose	rose	JJ
60025	5756	36	water	water	NN
60025	5756	37	to	to	TO
60025	5756	38	prevent	prevent	VB
60025	5756	39	them	-PRON-	PRP
60025	5756	40	from	from	IN
60025	5756	41	oiling	oil	VBG
60025	5756	42	and	and	CC
60025	5756	43	becoming	become	VBG
60025	5756	44	heavy	heavy	JJ
60025	5756	45	.	.	.
60025	5757	1	Prepare	prepare	VB
60025	5757	2	a	a	DT
60025	5757	3	pound	pound	NN
60025	5757	4	of	of	IN
60025	5757	5	powdered	powdered	JJ
60025	5757	6	loaf	loaf	NN
60025	5757	7	-	-	HYPH
60025	5757	8	sugar	sugar	NN
60025	5757	9	.	.	.
60025	5758	1	Beat	beat	VB
60025	5758	2	the	the	DT
60025	5758	3	whites	white	NNS
60025	5758	4	of	of	IN
60025	5758	5	seven	seven	CD
60025	5758	6	eggs	egg	NNS
60025	5758	7	to	to	IN
60025	5758	8	a	a	DT
60025	5758	9	stiff	stiff	JJ
60025	5758	10	froth	froth	NN
60025	5758	11	,	,	,
60025	5758	12	and	and	CC
60025	5758	13	then	then	RB
60025	5758	14	beat	beat	VBD
60025	5758	15	into	into	IN
60025	5758	16	it	-PRON-	PRP
60025	5758	17	gradually	gradually	RB
60025	5758	18	the	the	DT
60025	5758	19	powdered	powdered	JJ
60025	5758	20	sugar	sugar	NN
60025	5758	21	,	,	,
60025	5758	22	adding	add	VBG
60025	5758	23	a	a	DT
60025	5758	24	table	table	NN
60025	5758	25	-	-	HYPH
60025	5758	26	spoonful	spoonful	JJ
60025	5758	27	of	of	IN
60025	5758	28	mixed	mixed	JJ
60025	5758	29	spice	spice	NN
60025	5758	30	,	,	,
60025	5758	31	(	(	-LRB-
60025	5758	32	nutmeg	nutmeg	NNP
60025	5758	33	,	,	,
60025	5758	34	mace	mace	NN
60025	5758	35	,	,	,
60025	5758	36	and	and	CC
60025	5758	37	cinnamon	cinnamon	NN
60025	5758	38	.	.	.
60025	5758	39	)	)	-RRB-
60025	5759	1	Then	then	RB
60025	5759	2	mix	mix	VB
60025	5759	3	in	in	IN
60025	5759	4	the	the	DT
60025	5759	5	pounded	pound	VBN
60025	5759	6	almonds	almond	NNS
60025	5759	7	,	,	,
60025	5759	8	(	(	-LRB-
60025	5759	9	which	which	WDT
60025	5759	10	it	-PRON-	PRP
60025	5759	11	is	be	VBZ
60025	5759	12	best	good	JJS
60025	5759	13	to	to	TO
60025	5759	14	prepare	prepare	VB
60025	5759	15	the	the	DT
60025	5759	16	day	day	NN
60025	5759	17	before	before	RB
60025	5759	18	,	,	,
60025	5759	19	)	)	-RRB-
60025	5759	20	and	and	CC
60025	5759	21	stir	stir	VB
60025	5759	22	the	the	DT
60025	5759	23	whole	whole	JJ
60025	5759	24	very	very	RB
60025	5759	25	hard	hard	RB
60025	5759	26	.	.	.
60025	5760	1	Form	form	VB
60025	5760	2	the	the	DT
60025	5760	3	mixture	mixture	NN
60025	5760	4	with	with	IN
60025	5760	5	a	a	DT
60025	5760	6	spoon	spoon	NN
60025	5760	7	into	into	IN
60025	5760	8	little	little	JJ
60025	5760	9	round	round	NN
60025	5760	10	or	or	CC
60025	5760	11	oval	oval	JJ
60025	5760	12	cakes	cake	NNS
60025	5760	13	,	,	,
60025	5760	14	upon	upon	IN
60025	5760	15	sheets	sheet	NNS
60025	5760	16	of	of	IN
60025	5760	17	buttered	butter	VBN
60025	5760	18	white	white	JJ
60025	5760	19	paper	paper	NN
60025	5760	20	,	,	,
60025	5760	21	and	and	CC
60025	5760	22	grate	grate	VB
60025	5760	23	white	white	JJ
60025	5760	24	sugar	sugar	NN
60025	5760	25	over	over	IN
60025	5760	26	each	each	DT
60025	5760	27	.	.	.
60025	5761	1	Lay	lay	VB
60025	5761	2	the	the	DT
60025	5761	3	paper	paper	NN
60025	5761	4	in	in	IN
60025	5761	5	square	square	JJ
60025	5761	6	shallow	shallow	JJ
60025	5761	7	pans	pan	NNS
60025	5761	8	,	,	,
60025	5761	9	or	or	CC
60025	5761	10	on	on	IN
60025	5761	11	iron	iron	NN
60025	5761	12	sheets	sheet	NNS
60025	5761	13	,	,	,
60025	5761	14	and	and	CC
60025	5761	15	bake	bake	VB
60025	5761	16	the	the	DT
60025	5761	17	maccaroons	maccaroon	NNS
60025	5761	18	a	a	DT
60025	5761	19	few	few	JJ
60025	5761	20	minutes	minute	NNS
60025	5761	21	in	in	IN
60025	5761	22	a	a	DT
60025	5761	23	brisk	brisk	JJ
60025	5761	24	oven	oven	NN
60025	5761	25	,	,	,
60025	5761	26	till	till	IN
60025	5761	27	of	of	IN
60025	5761	28	a	a	DT
60025	5761	29	pale	pale	JJ
60025	5761	30	brown	brown	NN
60025	5761	31	.	.	.
60025	5762	1	When	when	WRB
60025	5762	2	cold	cold	JJ
60025	5762	3	,	,	,
60025	5762	4	take	take	VB
60025	5762	5	them	-PRON-	PRP
60025	5762	6	off	off	IN
60025	5762	7	the	the	DT
60025	5762	8	papers	paper	NNS
60025	5762	9	.	.	.
60025	5763	1	It	-PRON-	PRP
60025	5763	2	will	will	MD
60025	5763	3	be	be	VB
60025	5763	4	well	well	JJ
60025	5763	5	to	to	TO
60025	5763	6	try	try	VB
60025	5763	7	two	two	CD
60025	5763	8	or	or	CC
60025	5763	9	three	three	CD
60025	5763	10	first	first	RB
60025	5763	11	,	,	,
60025	5763	12	and	and	CC
60025	5763	13	if	if	IN
60025	5763	14	you	-PRON-	PRP
60025	5763	15	find	find	VBP
60025	5763	16	them	-PRON-	PRP
60025	5763	17	likely	likely	JJ
60025	5763	18	to	to	TO
60025	5763	19	lose	lose	VB
60025	5763	20	their	-PRON-	PRP$
60025	5763	21	shape	shape	NN
60025	5763	22	and	and	CC
60025	5763	23	run	run	VB
60025	5763	24	into	into	IN
60025	5763	25	each	each	DT
60025	5763	26	other	other	JJ
60025	5763	27	,	,	,
60025	5763	28	you	-PRON-	PRP
60025	5763	29	may	may	MD
60025	5763	30	omit	omit	VB
60025	5763	31	the	the	DT
60025	5763	32	papers	paper	NNS
60025	5763	33	and	and	CC
60025	5763	34	make	make	VB
60025	5763	35	the	the	DT
60025	5763	36	mixture	mixture	NN
60025	5763	37	up	up	RP
60025	5763	38	into	into	IN
60025	5763	39	little	little	JJ
60025	5763	40	balls	ball	NNS
60025	5763	41	with	with	IN
60025	5763	42	your	-PRON-	PRP$
60025	5763	43	hands	hand	NNS
60025	5763	44	well	well	RB
60025	5763	45	floured	floured	JJ
60025	5763	46	;	;	:
60025	5763	47	baking	bake	VBG
60025	5763	48	them	-PRON-	PRP
60025	5763	49	in	in	IN
60025	5763	50	shallow	shallow	JJ
60025	5763	51	tin	tin	NN
60025	5763	52	pans	pan	NNS
60025	5763	53	slightly	slightly	RB
60025	5763	54	buttered	butter	VBN
60025	5763	55	.	.	.
60025	5764	1	You	-PRON-	PRP
60025	5764	2	may	may	MD
60025	5764	3	make	make	VB
60025	5764	4	maccaroons	maccaroon	NNS
60025	5764	5	with	with	IN
60025	5764	6	icing	ice	VBG
60025	5764	7	that	that	WDT
60025	5764	8	is	be	VBZ
60025	5764	9	left	leave	VBN
60025	5764	10	from	from	IN
60025	5764	11	a	a	DT
60025	5764	12	cake	cake	NN
60025	5764	13	;	;	:
60025	5764	14	adding	add	VBG
60025	5764	15	pounded	pound	VBD
60025	5764	16	almonds	almonds	NNP
60025	5764	17	&	&	CC
60025	5764	18	c.	c.	NNP
60025	5764	19	COCOA	COCOA	NNP
60025	5764	20	-	-	HYPH
60025	5764	21	NUT	NUT	NNP
60025	5764	22	MACCAROONS.--Beat	maccaroons.--beat	NN
60025	5764	23	to	to	IN
60025	5764	24	a	a	DT
60025	5764	25	stiff	stiff	JJ
60025	5764	26	froth	froth	NN
60025	5764	27	the	the	DT
60025	5764	28	whites	white	NNS
60025	5764	29	of	of	IN
60025	5764	30	six	six	CD
60025	5764	31	eggs	egg	NNS
60025	5764	32	,	,	,
60025	5764	33	and	and	CC
60025	5764	34	then	then	RB
60025	5764	35	beat	beat	VBD
60025	5764	36	into	into	IN
60025	5764	37	it	-PRON-	PRP
60025	5764	38	very	very	RB
60025	5764	39	hard	hard	RB
60025	5764	40	a	a	DT
60025	5764	41	pound	pound	NN
60025	5764	42	of	of	IN
60025	5764	43	powdered	powdered	JJ
60025	5764	44	loaf	loaf	NN
60025	5764	45	-	-	HYPH
60025	5764	46	sugar	sugar	NN
60025	5764	47	.	.	.
60025	5765	1	Mix	mix	VB
60025	5765	2	with	with	IN
60025	5765	3	it	-PRON-	PRP
60025	5765	4	a	a	DT
60025	5765	5	pound	pound	NN
60025	5765	6	of	of	IN
60025	5765	7	grated	grate	VBN
60025	5765	8	cocoa	cocoa	NN
60025	5765	9	-	-	HYPH
60025	5765	10	nut	nut	NNP
60025	5765	11	,	,	,
60025	5765	12	or	or	CC
60025	5765	13	sufficient	sufficient	JJ
60025	5765	14	to	to	TO
60025	5765	15	make	make	VB
60025	5765	16	a	a	DT
60025	5765	17	stiff	stiff	JJ
60025	5765	18	paste	paste	NN
60025	5765	19	.	.	.
60025	5766	1	Then	then	RB
60025	5766	2	flour	flour	VB
60025	5766	3	your	-PRON-	PRP$
60025	5766	4	hands	hand	NNS
60025	5766	5	,	,	,
60025	5766	6	and	and	CC
60025	5766	7	make	make	VB
60025	5766	8	it	-PRON-	PRP
60025	5766	9	up	up	RP
60025	5766	10	into	into	IN
60025	5766	11	little	little	JJ
60025	5766	12	balls	ball	NNS
60025	5766	13	.	.	.
60025	5767	1	Lay	lay	VB
60025	5767	2	them	-PRON-	PRP
60025	5767	3	on	on	IN
60025	5767	4	sheets	sheet	NNS
60025	5767	5	of	of	IN
60025	5767	6	buttered	butter	VBN
60025	5767	7	white	white	JJ
60025	5767	8	paper	paper	NN
60025	5767	9	,	,	,
60025	5767	10	and	and	CC
60025	5767	11	bake	bake	VB
60025	5767	12	them	-PRON-	PRP
60025	5767	13	in	in	IN
60025	5767	14	a	a	DT
60025	5767	15	brisk	brisk	JJ
60025	5767	16	oven	oven	NN
60025	5767	17	;	;	,
60025	5767	18	first	first	JJ
60025	5767	19	grating	grating	NN
60025	5767	20	loaf	loaf	NN
60025	5767	21	-	-	:
60025	5767	22	sugar	sugar	NN
60025	5767	23	over	over	IN
60025	5767	24	each	each	DT
60025	5767	25	.	.	.
60025	5768	1	They	-PRON-	PRP
60025	5768	2	will	will	MD
60025	5768	3	be	be	VB
60025	5768	4	done	do	VBN
60025	5768	5	in	in	IN
60025	5768	6	a	a	DT
60025	5768	7	few	few	JJ
60025	5768	8	minutes	minute	NNS
60025	5768	9	.	.	.
60025	5769	1	Maccaroons	maccaroon	NNS
60025	5769	2	may	may	MD
60025	5769	3	be	be	VB
60025	5769	4	made	make	VBN
60025	5769	5	in	in	IN
60025	5769	6	a	a	DT
60025	5769	7	similar	similar	JJ
60025	5769	8	manner	manner	NN
60025	5769	9	of	of	IN
60025	5769	10	pounded	pound	VBN
60025	5769	11	cream	cream	NN
60025	5769	12	-	-	HYPH
60025	5769	13	nuts	nut	NNS
60025	5769	14	,	,	,
60025	5769	15	ground	ground	NN
60025	5769	16	-	-	HYPH
60025	5769	17	nuts	nut	NNS
60025	5769	18	,	,	,
60025	5769	19	filberts	filbert	NNS
60025	5769	20	,	,	,
60025	5769	21	or	or	CC
60025	5769	22	English	english	JJ
60025	5769	23	walnuts	walnut	NNS
60025	5769	24	.	.	.
60025	5770	1	WHITE	WHITE	NNP
60025	5770	2	COCOA	COCOA	NNP
60025	5770	3	-	-	HYPH
60025	5770	4	NUT	NUT	NNP
60025	5770	5	CAKES.--Break	cakes.--break	VBP
60025	5770	6	up	up	RP
60025	5770	7	a	a	DT
60025	5770	8	cocoa	cocoa	NN
60025	5770	9	-	-	HYPH
60025	5770	10	nut	nut	NN
60025	5770	11	;	;	:
60025	5770	12	peel	peel	NN
60025	5770	13	,	,	,
60025	5770	14	and	and	CC
60025	5770	15	wash	wash	VB
60025	5770	16	the	the	DT
60025	5770	17	pieces	piece	NNS
60025	5770	18	in	in	IN
60025	5770	19	cold	cold	JJ
60025	5770	20	water	water	NN
60025	5770	21	,	,	,
60025	5770	22	and	and	CC
60025	5770	23	grate	grate	VB
60025	5770	24	them	-PRON-	PRP
60025	5770	25	.	.	.
60025	5771	1	Mix	mix	VB
60025	5771	2	in	in	IN
60025	5771	3	the	the	DT
60025	5771	4	milk	milk	NN
60025	5771	5	of	of	IN
60025	5771	6	the	the	DT
60025	5771	7	nut	nut	NNP
60025	5771	8	and	and	CC
60025	5771	9	some	some	DT
60025	5771	10	powdered	powder	VBN
60025	5771	11	loaf	loaf	NN
60025	5771	12	-	-	HYPH
60025	5771	13	sugar	sugar	NN
60025	5771	14	,	,	,
60025	5771	15	and	and	CC
60025	5771	16	then	then	RB
60025	5771	17	form	form	VB
60025	5771	18	the	the	DT
60025	5771	19	grated	grate	VBN
60025	5771	20	cocoa	cocoa	NN
60025	5771	21	-	-	HYPH
60025	5771	22	nut	nut	NN
60025	5771	23	into	into	IN
60025	5771	24	little	little	JJ
60025	5771	25	balls	ball	NNS
60025	5771	26	upon	upon	IN
60025	5771	27	sheets	sheet	NNS
60025	5771	28	of	of	IN
60025	5771	29	white	white	JJ
60025	5771	30	paper	paper	NN
60025	5771	31	.	.	.
60025	5772	1	Make	make	VB
60025	5772	2	them	-PRON-	PRP
60025	5772	3	all	all	DT
60025	5772	4	of	of	IN
60025	5772	5	a	a	DT
60025	5772	6	regular	regular	JJ
60025	5772	7	and	and	CC
60025	5772	8	handsome	handsome	JJ
60025	5772	9	form	form	NN
60025	5772	10	,	,	,
60025	5772	11	and	and	CC
60025	5772	12	touch	touch	VB
60025	5772	13	the	the	DT
60025	5772	14	top	top	NN
60025	5772	15	of	of	IN
60025	5772	16	each	each	DT
60025	5772	17	with	with	IN
60025	5772	18	a	a	DT
60025	5772	19	spot	spot	NN
60025	5772	20	of	of	IN
60025	5772	21	red	red	JJ
60025	5772	22	sugar	sugar	NN
60025	5772	23	-	-	HYPH
60025	5772	24	sand	sand	NN
60025	5772	25	.	.	.
60025	5773	1	Do	do	VBP
60025	5773	2	not	not	RB
60025	5773	3	bake	bake	VB
60025	5773	4	them	-PRON-	PRP
60025	5773	5	,	,	,
60025	5773	6	but	but	CC
60025	5773	7	place	place	VB
60025	5773	8	them	-PRON-	PRP
60025	5773	9	to	to	TO
60025	5773	10	dry	dry	VB
60025	5773	11	for	for	IN
60025	5773	12	twenty	twenty	CD
60025	5773	13	-	-	HYPH
60025	5773	14	four	four	CD
60025	5773	15	hours	hour	NNS
60025	5773	16	,	,	,
60025	5773	17	in	in	IN
60025	5773	18	a	a	DT
60025	5773	19	warm	warm	JJ
60025	5773	20	room	room	NN
60025	5773	21	where	where	WRB
60025	5773	22	nothing	nothing	NN
60025	5773	23	is	be	VBZ
60025	5773	24	likely	likely	JJ
60025	5773	25	to	to	TO
60025	5773	26	disturb	disturb	VB
60025	5773	27	them	-PRON-	PRP
60025	5773	28	.	.	.
60025	5774	1	COCOA	COCOA	NNP
60025	5774	2	-	-	HYPH
60025	5774	3	NUT	NUT	NNP
60025	5774	4	JUMBLES.--Grate	jumbles.--grate	VBP
60025	5774	5	a	a	DT
60025	5774	6	large	large	JJ
60025	5774	7	cocoa	cocoa	NN
60025	5774	8	-	-	HYPH
60025	5774	9	nut	nut	NN
60025	5774	10	.	.	.
60025	5775	1	Rub	rub	VB
60025	5775	2	half	half	PDT
60025	5775	3	a	a	DT
60025	5775	4	pound	pound	NN
60025	5775	5	of	of	IN
60025	5775	6	butter	butter	NN
60025	5775	7	into	into	IN
60025	5775	8	a	a	DT
60025	5775	9	pound	pound	NN
60025	5775	10	of	of	IN
60025	5775	11	sifted	sift	VBN
60025	5775	12	flour	flour	NN
60025	5775	13	,	,	,
60025	5775	14	and	and	CC
60025	5775	15	wet	wet	VB
60025	5775	16	it	-PRON-	PRP
60025	5775	17	with	with	IN
60025	5775	18	three	three	CD
60025	5775	19	beaten	beat	VBN
60025	5775	20	eggs	egg	NNS
60025	5775	21	,	,	,
60025	5775	22	and	and	CC
60025	5775	23	a	a	DT
60025	5775	24	little	little	JJ
60025	5775	25	rose	rose	NN
60025	5775	26	water	water	NN
60025	5775	27	.	.	.
60025	5776	1	Add	add	VB
60025	5776	2	by	by	IN
60025	5776	3	degrees	degree	NNS
60025	5776	4	the	the	DT
60025	5776	5	cocoa	cocoa	NN
60025	5776	6	-	-	HYPH
60025	5776	7	nut	nut	NNP
60025	5776	8	,	,	,
60025	5776	9	so	so	IN
60025	5776	10	as	as	IN
60025	5776	11	to	to	TO
60025	5776	12	form	form	VB
60025	5776	13	a	a	DT
60025	5776	14	stiff	stiff	JJ
60025	5776	15	dough	dough	NN
60025	5776	16	.	.	.
60025	5777	1	Flour	flour	VB
60025	5777	2	your	-PRON-	PRP$
60025	5777	3	hands	hand	NNS
60025	5777	4	and	and	CC
60025	5777	5	your	-PRON-	PRP$
60025	5777	6	paste	paste	NN
60025	5777	7	-	-	HYPH
60025	5777	8	board	board	NN
60025	5777	9	,	,	,
60025	5777	10	and	and	CC
60025	5777	11	dividing	divide	VBG
60025	5777	12	the	the	DT
60025	5777	13	dough	dough	NN
60025	5777	14	into	into	IN
60025	5777	15	equal	equal	JJ
60025	5777	16	portions	portion	NNS
60025	5777	17	,	,	,
60025	5777	18	make	make	VB
60025	5777	19	the	the	DT
60025	5777	20	jumbles	jumble	NNS
60025	5777	21	with	with	IN
60025	5777	22	your	-PRON-	PRP$
60025	5777	23	hands	hand	NNS
60025	5777	24	into	into	IN
60025	5777	25	long	long	JJ
60025	5777	26	rolls	roll	NNS
60025	5777	27	,	,	,
60025	5777	28	and	and	CC
60025	5777	29	then	then	RB
60025	5777	30	curl	curl	VB
60025	5777	31	them	-PRON-	PRP
60025	5777	32	round	round	RB
60025	5777	33	and	and	CC
60025	5777	34	join	join	VBP
60025	5777	35	the	the	DT
60025	5777	36	ends	end	NNS
60025	5777	37	so	so	IN
60025	5777	38	as	as	IN
60025	5777	39	to	to	TO
60025	5777	40	form	form	VB
60025	5777	41	rings	ring	NNS
60025	5777	42	.	.	.
60025	5778	1	Grate	grate	VB
60025	5778	2	loaf	loaf	NN
60025	5778	3	-	-	HYPH
60025	5778	4	sugar	sugar	NN
60025	5778	5	over	over	IN
60025	5778	6	them	-PRON-	PRP
60025	5778	7	;	;	:
60025	5778	8	lay	lay	VB
60025	5778	9	them	-PRON-	PRP
60025	5778	10	in	in	IN
60025	5778	11	buttered	butter	VBN
60025	5778	12	pans	pan	NNS
60025	5778	13	,	,	,
60025	5778	14	(	(	-LRB-
60025	5778	15	not	not	RB
60025	5778	16	so	so	RB
60025	5778	17	near	near	JJ
60025	5778	18	as	as	IN
60025	5778	19	to	to	TO
60025	5778	20	run	run	VB
60025	5778	21	into	into	IN
60025	5778	22	each	each	DT
60025	5778	23	other	other	JJ
60025	5778	24	,	,	,
60025	5778	25	)	)	-RRB-
60025	5778	26	and	and	CC
60025	5778	27	bake	bake	VB
60025	5778	28	them	-PRON-	PRP
60025	5778	29	in	in	IN
60025	5778	30	a	a	DT
60025	5778	31	quick	quick	JJ
60025	5778	32	oven	oven	NN
60025	5778	33	from	from	IN
60025	5778	34	five	five	CD
60025	5778	35	to	to	TO
60025	5778	36	ten	ten	CD
60025	5778	37	minutes	minute	NNS
60025	5778	38	.	.	.
60025	5779	1	COMMON	COMMON	NNP
60025	5779	2	JUMBLES.--Sift	JUMBLES.--Sift	NNP
60025	5779	3	a	a	DT
60025	5779	4	pound	pound	NN
60025	5779	5	of	of	IN
60025	5779	6	flour	flour	NN
60025	5779	7	into	into	IN
60025	5779	8	a	a	DT
60025	5779	9	large	large	JJ
60025	5779	10	pan	pan	NN
60025	5779	11	.	.	.
60025	5780	1	Cut	cut	VB
60025	5780	2	up	up	RP
60025	5780	3	a	a	DT
60025	5780	4	pound	pound	NN
60025	5780	5	of	of	IN
60025	5780	6	butter	butter	NN
60025	5780	7	into	into	IN
60025	5780	8	a	a	DT
60025	5780	9	pound	pound	NN
60025	5780	10	of	of	IN
60025	5780	11	powdered	powder	VBN
60025	5780	12	white	white	JJ
60025	5780	13	sugar	sugar	NN
60025	5780	14	,	,	,
60025	5780	15	and	and	CC
60025	5780	16	stir	stir	VB
60025	5780	17	them	-PRON-	PRP
60025	5780	18	to	to	IN
60025	5780	19	a	a	DT
60025	5780	20	cream	cream	NN
60025	5780	21	.	.	.
60025	5781	1	Beat	beat	VB
60025	5781	2	six	six	CD
60025	5781	3	eggs	egg	NNS
60025	5781	4	till	till	IN
60025	5781	5	very	very	RB
60025	5781	6	light	light	JJ
60025	5781	7	,	,	,
60025	5781	8	and	and	CC
60025	5781	9	then	then	RB
60025	5781	10	pour	pour	VB
60025	5781	11	them	-PRON-	PRP
60025	5781	12	all	all	DT
60025	5781	13	at	at	IN
60025	5781	14	once	once	RB
60025	5781	15	into	into	IN
60025	5781	16	the	the	DT
60025	5781	17	pan	pan	NN
60025	5781	18	of	of	IN
60025	5781	19	flour	flour	NN
60025	5781	20	;	;	:
60025	5781	21	next	next	RB
60025	5781	22	add	add	VB
60025	5781	23	the	the	DT
60025	5781	24	butter	butter	NN
60025	5781	25	and	and	CC
60025	5781	26	sugar	sugar	NN
60025	5781	27	,	,	,
60025	5781	28	with	with	IN
60025	5781	29	a	a	DT
60025	5781	30	large	large	JJ
60025	5781	31	table	table	NN
60025	5781	32	-	-	HYPH
60025	5781	33	spoonful	spoonful	JJ
60025	5781	34	of	of	IN
60025	5781	35	mixed	mixed	JJ
60025	5781	36	mace	mace	NN
60025	5781	37	and	and	CC
60025	5781	38	cinnamon	cinnamon	NN
60025	5781	39	,	,	,
60025	5781	40	two	two	CD
60025	5781	41	grated	grate	VBN
60025	5781	42	nutmegs	nutmeg	NNS
60025	5781	43	,	,	,
60025	5781	44	and	and	CC
60025	5781	45	the	the	DT
60025	5781	46	juice	juice	NN
60025	5781	47	of	of	IN
60025	5781	48	two	two	CD
60025	5781	49	lemons	lemon	NNS
60025	5781	50	,	,	,
60025	5781	51	or	or	CC
60025	5781	52	a	a	DT
60025	5781	53	wine	wine	NN
60025	5781	54	glass	glass	NN
60025	5781	55	of	of	IN
60025	5781	56	rose	rose	NN
60025	5781	57	water	water	NN
60025	5781	58	.	.	.
60025	5782	1	When	when	WRB
60025	5782	2	all	all	PDT
60025	5782	3	the	the	DT
60025	5782	4	ingredients	ingredient	NNS
60025	5782	5	are	be	VBP
60025	5782	6	in	in	RB
60025	5782	7	,	,	,
60025	5782	8	stir	stir	VB
60025	5782	9	the	the	DT
60025	5782	10	mixture	mixture	NN
60025	5782	11	very	very	RB
60025	5782	12	hard	hard	RB
60025	5782	13	with	with	IN
60025	5782	14	a	a	DT
60025	5782	15	broad	broad	JJ
60025	5782	16	knife	knife	NN
60025	5782	17	.	.	.
60025	5783	1	Having	have	VBG
60025	5783	2	floured	flour	VBN
60025	5783	3	your	-PRON-	PRP$
60025	5783	4	hands	hand	NNS
60025	5783	5	and	and	CC
60025	5783	6	spread	spread	VB
60025	5783	7	some	some	DT
60025	5783	8	flour	flour	NN
60025	5783	9	on	on	IN
60025	5783	10	the	the	DT
60025	5783	11	paste	paste	NN
60025	5783	12	-	-	HYPH
60025	5783	13	board	board	NN
60025	5783	14	,	,	,
60025	5783	15	make	make	VB
60025	5783	16	the	the	DT
60025	5783	17	dough	dough	NN
60025	5783	18	into	into	IN
60025	5783	19	long	long	JJ
60025	5783	20	rolls	roll	NNS
60025	5783	21	,	,	,
60025	5783	22	(	(	-LRB-
60025	5783	23	all	all	DT
60025	5783	24	of	of	IN
60025	5783	25	equal	equal	JJ
60025	5783	26	size	size	NN
60025	5783	27	,	,	,
60025	5783	28	)	)	-RRB-
60025	5783	29	and	and	CC
60025	5783	30	form	form	VB
60025	5783	31	them	-PRON-	PRP
60025	5783	32	into	into	IN
60025	5783	33	rings	ring	NNS
60025	5783	34	by	by	IN
60025	5783	35	joining	join	VBG
60025	5783	36	the	the	DT
60025	5783	37	two	two	CD
60025	5783	38	ends	end	NNS
60025	5783	39	very	very	RB
60025	5783	40	nicely	nicely	RB
60025	5783	41	.	.	.
60025	5784	1	Lay	lay	VB
60025	5784	2	them	-PRON-	PRP
60025	5784	3	on	on	IN
60025	5784	4	buttered	butter	VBN
60025	5784	5	tins	tin	NNS
60025	5784	6	,	,	,
60025	5784	7	and	and	CC
60025	5784	8	bake	bake	VB
60025	5784	9	them	-PRON-	PRP
60025	5784	10	in	in	IN
60025	5784	11	a	a	DT
60025	5784	12	quick	quick	JJ
60025	5784	13	oven	oven	NN
60025	5784	14	from	from	IN
60025	5784	15	five	five	CD
60025	5784	16	to	to	TO
60025	5784	17	ten	ten	CD
60025	5784	18	minutes	minute	NNS
60025	5784	19	.	.	.
60025	5785	1	Grate	grate	VB
60025	5785	2	sugar	sugar	NN
60025	5785	3	over	over	IN
60025	5785	4	them	-PRON-	PRP
60025	5785	5	when	when	WRB
60025	5785	6	cool	cool	JJ
60025	5785	7	.	.	.
60025	5786	1	APEES.--Rub	APEES.--Rub	``
60025	5786	2	a	a	DT
60025	5786	3	pound	pound	NN
60025	5786	4	of	of	IN
60025	5786	5	fresh	fresh	JJ
60025	5786	6	butter	butter	NN
60025	5786	7	into	into	IN
60025	5786	8	two	two	CD
60025	5786	9	pounds	pound	NNS
60025	5786	10	of	of	IN
60025	5786	11	sifted	sift	VBN
60025	5786	12	flour	flour	NN
60025	5786	13	,	,	,
60025	5786	14	and	and	CC
60025	5786	15	mix	mix	VB
60025	5786	16	in	in	IN
60025	5786	17	a	a	DT
60025	5786	18	pound	pound	NN
60025	5786	19	of	of	IN
60025	5786	20	powdered	powder	VBN
60025	5786	21	white	white	JJ
60025	5786	22	sugar	sugar	NN
60025	5786	23	,	,	,
60025	5786	24	a	a	DT
60025	5786	25	grated	grate	VBN
60025	5786	26	nutmeg	nutmeg	NN
60025	5786	27	,	,	,
60025	5786	28	a	a	DT
60025	5786	29	table	table	NN
60025	5786	30	-	-	HYPH
60025	5786	31	spoonful	spoonful	JJ
60025	5786	32	of	of	IN
60025	5786	33	powdered	powdered	JJ
60025	5786	34	cinnamon	cinnamon	NN
60025	5786	35	,	,	,
60025	5786	36	and	and	CC
60025	5786	37	four	four	CD
60025	5786	38	large	large	JJ
60025	5786	39	table	table	NN
60025	5786	40	-	-	HYPH
60025	5786	41	spoonfuls	spoonful	NNS
60025	5786	42	of	of	IN
60025	5786	43	carraway	carraway	NN
60025	5786	44	seeds	seed	NNS
60025	5786	45	.	.	.
60025	5787	1	Add	add	VB
60025	5787	2	a	a	DT
60025	5787	3	wine	wine	NN
60025	5787	4	glass	glass	NN
60025	5787	5	of	of	IN
60025	5787	6	rose	rose	NN
60025	5787	7	water	water	NN
60025	5787	8	,	,	,
60025	5787	9	and	and	CC
60025	5787	10	mix	mix	VB
60025	5787	11	the	the	DT
60025	5787	12	whole	whole	NN
60025	5787	13	with	with	IN
60025	5787	14	sufficient	sufficient	JJ
60025	5787	15	cold	cold	JJ
60025	5787	16	water	water	NN
60025	5787	17	to	to	TO
60025	5787	18	make	make	VB
60025	5787	19	it	-PRON-	PRP
60025	5787	20	a	a	DT
60025	5787	21	stiff	stiff	JJ
60025	5787	22	dough	dough	NN
60025	5787	23	.	.	.
60025	5788	1	Roll	roll	VB
60025	5788	2	it	-PRON-	PRP
60025	5788	3	out	out	RP
60025	5788	4	into	into	IN
60025	5788	5	a	a	DT
60025	5788	6	large	large	JJ
60025	5788	7	sheet	sheet	NN
60025	5788	8	about	about	IN
60025	5788	9	a	a	DT
60025	5788	10	third	third	NN
60025	5788	11	of	of	IN
60025	5788	12	an	an	DT
60025	5788	13	inch	inch	NN
60025	5788	14	in	in	IN
60025	5788	15	thickness	thickness	NN
60025	5788	16	,	,	,
60025	5788	17	and	and	CC
60025	5788	18	cut	cut	VBD
60025	5788	19	it	-PRON-	PRP
60025	5788	20	into	into	IN
60025	5788	21	round	round	JJ
60025	5788	22	cakes	cake	NNS
60025	5788	23	with	with	IN
60025	5788	24	a	a	DT
60025	5788	25	tin	tin	JJ
60025	5788	26	cutter	cutter	NN
60025	5788	27	or	or	CC
60025	5788	28	with	with	IN
60025	5788	29	the	the	DT
60025	5788	30	edge	edge	NN
60025	5788	31	of	of	IN
60025	5788	32	a	a	DT
60025	5788	33	tumbler	tumbler	NN
60025	5788	34	.	.	.
60025	5789	1	Lay	lay	VB
60025	5789	2	them	-PRON-	PRP
60025	5789	3	in	in	IN
60025	5789	4	buttered	butter	VBN
60025	5789	5	pans	pan	NNS
60025	5789	6	,	,	,
60025	5789	7	and	and	CC
60025	5789	8	bake	bake	VB
60025	5789	9	them	-PRON-	PRP
60025	5789	10	in	in	IN
60025	5789	11	a	a	DT
60025	5789	12	quick	quick	JJ
60025	5789	13	oven	oven	NN
60025	5789	14	,	,	,
60025	5789	15	(	(	-LRB-
60025	5789	16	rather	rather	RB
60025	5789	17	hotter	hot	JJR
60025	5789	18	at	at	IN
60025	5789	19	the	the	DT
60025	5789	20	bottom	bottom	NN
60025	5789	21	than	than	IN
60025	5789	22	at	at	IN
60025	5789	23	the	the	DT
60025	5789	24	top	top	NN
60025	5789	25	,	,	,
60025	5789	26	)	)	-RRB-
60025	5789	27	till	till	IN
60025	5789	28	they	-PRON-	PRP
60025	5789	29	are	be	VBP
60025	5789	30	of	of	IN
60025	5789	31	a	a	DT
60025	5789	32	very	very	RB
60025	5789	33	pale	pale	JJ
60025	5789	34	brown	brown	NN
60025	5789	35	.	.	.
60025	5790	1	WHITE	WHITE	NNP
60025	5790	2	CUP	CUP	NNP
60025	5790	3	CAKE.--Measure	cake.--measure	NN
60025	5790	4	one	one	CD
60025	5790	5	large	large	JJ
60025	5790	6	coffee	coffee	NN
60025	5790	7	cup	cup	NN
60025	5790	8	of	of	IN
60025	5790	9	cream	cream	NN
60025	5790	10	or	or	CC
60025	5790	11	rich	rich	JJ
60025	5790	12	milk	milk	NN
60025	5790	13	,	,	,
60025	5790	14	(	(	-LRB-
60025	5790	15	which	which	WDT
60025	5790	16	,	,	,
60025	5790	17	for	for	IN
60025	5790	18	this	this	DT
60025	5790	19	cake	cake	NN
60025	5790	20	,	,	,
60025	5790	21	is	be	VBZ
60025	5790	22	best	good	JJS
60025	5790	23	when	when	WRB
60025	5790	24	sour	sour	JJ
60025	5790	25	,	,	,
60025	5790	26	)	)	-RRB-
60025	5790	27	one	one	CD
60025	5790	28	cup	cup	NN
60025	5790	29	of	of	IN
60025	5790	30	fresh	fresh	JJ
60025	5790	31	butter	butter	NN
60025	5790	32	;	;	:
60025	5790	33	two	two	CD
60025	5790	34	cups	cup	NNS
60025	5790	35	of	of	IN
60025	5790	36	powdered	powdered	JJ
60025	5790	37	white	white	JJ
60025	5790	38	sugar	sugar	NN
60025	5790	39	;	;	:
60025	5790	40	and	and	CC
60025	5790	41	four	four	CD
60025	5790	42	cups	cup	NNS
60025	5790	43	of	of	IN
60025	5790	44	sifted	sift	VBN
60025	5790	45	flour	flour	NN
60025	5790	46	.	.	.
60025	5791	1	Stir	stir	VB
60025	5791	2	the	the	DT
60025	5791	3	butter	butter	NN
60025	5791	4	and	and	CC
60025	5791	5	sugar	sugar	NN
60025	5791	6	together	together	RB
60025	5791	7	till	till	IN
60025	5791	8	quite	quite	RB
60025	5791	9	light	light	NN
60025	5791	10	;	;	:
60025	5791	11	then	then	RB
60025	5791	12	by	by	IN
60025	5791	13	degrees	degree	NNS
60025	5791	14	add	add	VBP
60025	5791	15	the	the	DT
60025	5791	16	cream	cream	NN
60025	5791	17	,	,	,
60025	5791	18	alternately	alternately	RB
60025	5791	19	with	with	IN
60025	5791	20	half	half	PDT
60025	5791	21	the	the	DT
60025	5791	22	flour	flour	NN
60025	5791	23	.	.	.
60025	5792	1	Beat	beat	VB
60025	5792	2	five	five	CD
60025	5792	3	eggs	egg	NNS
60025	5792	4	as	as	RB
60025	5792	5	light	light	JJ
60025	5792	6	as	as	IN
60025	5792	7	possible	possible	JJ
60025	5792	8	,	,	,
60025	5792	9	and	and	CC
60025	5792	10	stir	stir	VB
60025	5792	11	them	-PRON-	PRP
60025	5792	12	into	into	IN
60025	5792	13	the	the	DT
60025	5792	14	mixture	mixture	NN
60025	5792	15	,	,	,
60025	5792	16	alternately	alternately	RB
60025	5792	17	with	with	IN
60025	5792	18	the	the	DT
60025	5792	19	remainder	remainder	NN
60025	5792	20	of	of	IN
60025	5792	21	the	the	DT
60025	5792	22	flour	flour	NN
60025	5792	23	.	.	.
60025	5793	1	Add	add	VB
60025	5793	2	a	a	DT
60025	5793	3	grated	grate	VBN
60025	5793	4	nutmeg	nutmeg	NN
60025	5793	5	and	and	CC
60025	5793	6	a	a	DT
60025	5793	7	large	large	JJ
60025	5793	8	tea	tea	NN
60025	5793	9	-	-	HYPH
60025	5793	10	spoonful	spoonful	JJ
60025	5793	11	of	of	IN
60025	5793	12	powdered	powdered	JJ
60025	5793	13	cinnamon	cinnamon	NN
60025	5793	14	,	,	,
60025	5793	15	with	with	IN
60025	5793	16	rose	rose	JJ
60025	5793	17	water	water	NN
60025	5793	18	to	to	IN
60025	5793	19	your	-PRON-	PRP$
60025	5793	20	taste	taste	NN
60025	5793	21	.	.	.
60025	5794	1	Lastly	lastly	RB
60025	5794	2	,	,	,
60025	5794	3	stir	stir	NN
60025	5794	4	in	in	IN
60025	5794	5	a	a	DT
60025	5794	6	very	very	RB
60025	5794	7	small	small	JJ
60025	5794	8	tea	tea	NN
60025	5794	9	-	-	HYPH
60025	5794	10	spoonful	spoonful	JJ
60025	5794	11	of	of	IN
60025	5794	12	sal	sal	NN
60025	5794	13	-	-	HYPH
60025	5794	14	aratus	aratus	NN
60025	5794	15	or	or	CC
60025	5794	16	pearl	pearl	NN
60025	5794	17	-	-	HYPH
60025	5794	18	ash	ash	NN
60025	5794	19	,	,	,
60025	5794	20	melted	melt	VBN
60025	5794	21	in	in	IN
60025	5794	22	a	a	DT
60025	5794	23	little	little	JJ
60025	5794	24	tepid	tepid	NN
60025	5794	25	water	water	NN
60025	5794	26	.	.	.
60025	5795	1	Having	have	VBG
60025	5795	2	stirred	stir	VBN
60025	5795	3	the	the	DT
60025	5795	4	whole	whole	JJ
60025	5795	5	very	very	RB
60025	5795	6	hard	hard	RB
60025	5795	7	,	,	,
60025	5795	8	put	put	VBD
60025	5795	9	it	-PRON-	PRP
60025	5795	10	into	into	IN
60025	5795	11	little	little	JJ
60025	5795	12	tins	tin	NNS
60025	5795	13	;	;	:
60025	5795	14	set	set	VBD
60025	5795	15	them	-PRON-	PRP
60025	5795	16	in	in	IN
60025	5795	17	a	a	DT
60025	5795	18	moderate	moderate	JJ
60025	5795	19	oven	oven	NN
60025	5795	20	,	,	,
60025	5795	21	and	and	CC
60025	5795	22	bake	bake	VB
60025	5795	23	them	-PRON-	PRP
60025	5795	24	about	about	RB
60025	5795	25	twenty	twenty	CD
60025	5795	26	minutes	minute	NNS
60025	5795	27	.	.	.
60025	5796	1	KISSES.--Powder	KISSES.--Powder	NNP
60025	5796	2	a	a	DT
60025	5796	3	pound	pound	NN
60025	5796	4	of	of	IN
60025	5796	5	the	the	DT
60025	5796	6	best	good	JJS
60025	5796	7	loaf	loaf	NN
60025	5796	8	-	-	HYPH
60025	5796	9	sugar	sugar	NN
60025	5796	10	.	.	.
60025	5797	1	Beat	beat	VB
60025	5797	2	to	to	IN
60025	5797	3	a	a	DT
60025	5797	4	strong	strong	JJ
60025	5797	5	froth	froth	NN
60025	5797	6	the	the	DT
60025	5797	7	whites	white	NNS
60025	5797	8	of	of	IN
60025	5797	9	eight	eight	CD
60025	5797	10	eggs	egg	NNS
60025	5797	11	,	,	,
60025	5797	12	and	and	CC
60025	5797	13	when	when	WRB
60025	5797	14	it	-PRON-	PRP
60025	5797	15	is	be	VBZ
60025	5797	16	stiff	stiff	JJ
60025	5797	17	enough	enough	RB
60025	5797	18	to	to	TO
60025	5797	19	stand	stand	VB
60025	5797	20	alone	alone	RB
60025	5797	21	,	,	,
60025	5797	22	beat	beat	VBN
60025	5797	23	into	into	IN
60025	5797	24	it	-PRON-	PRP
60025	5797	25	the	the	DT
60025	5797	26	powdered	powdered	JJ
60025	5797	27	sugar	sugar	NN
60025	5797	28	,	,	,
60025	5797	29	(	(	-LRB-
60025	5797	30	a	a	DT
60025	5797	31	tea	tea	NN
60025	5797	32	-	-	HYPH
60025	5797	33	spoonful	spoonful	JJ
60025	5797	34	at	at	IN
60025	5797	35	a	a	DT
60025	5797	36	time	time	NN
60025	5797	37	,	,	,
60025	5797	38	)	)	-RRB-
60025	5797	39	adding	add	VBG
60025	5797	40	the	the	DT
60025	5797	41	juice	juice	NN
60025	5797	42	of	of	IN
60025	5797	43	two	two	CD
60025	5797	44	lemons	lemon	NNS
60025	5797	45	,	,	,
60025	5797	46	or	or	CC
60025	5797	47	of	of	IN
60025	5797	48	two	two	CD
60025	5797	49	large	large	JJ
60025	5797	50	oranges	orange	NNS
60025	5797	51	.	.	.
60025	5798	1	Having	have	VBG
60025	5798	2	beaten	beat	VBN
60025	5798	3	the	the	DT
60025	5798	4	whole	whole	JJ
60025	5798	5	very	very	RB
60025	5798	6	hard	hard	RB
60025	5798	7	,	,	,
60025	5798	8	drop	drop	VB
60025	5798	9	it	-PRON-	PRP
60025	5798	10	in	in	IN
60025	5798	11	oval	oval	NN
60025	5798	12	or	or	CC
60025	5798	13	egg	egg	NN
60025	5798	14	-	-	HYPH
60025	5798	15	shaped	shape	VBN
60025	5798	16	heaps	heap	NNS
60025	5798	17	upon	upon	IN
60025	5798	18	sheets	sheet	NNS
60025	5798	19	of	of	IN
60025	5798	20	white	white	JJ
60025	5798	21	paper	paper	NN
60025	5798	22	,	,	,
60025	5798	23	smoothing	smooth	VBG
60025	5798	24	them	-PRON-	PRP
60025	5798	25	with	with	IN
60025	5798	26	a	a	DT
60025	5798	27	broad	broad	JJ
60025	5798	28	knife	knife	NN
60025	5798	29	dipped	dip	VBN
60025	5798	30	in	in	IN
60025	5798	31	cold	cold	JJ
60025	5798	32	water	water	NN
60025	5798	33	.	.	.
60025	5799	1	Place	place	VB
60025	5799	2	them	-PRON-	PRP
60025	5799	3	in	in	IN
60025	5799	4	a	a	DT
60025	5799	5	moderate	moderate	JJ
60025	5799	6	oven	oven	NN
60025	5799	7	,	,	,
60025	5799	8	(	(	-LRB-
60025	5799	9	if	if	IN
60025	5799	10	it	-PRON-	PRP
60025	5799	11	is	be	VBZ
60025	5799	12	too	too	RB
60025	5799	13	cool	cool	JJ
60025	5799	14	they	-PRON-	PRP
60025	5799	15	will	will	MD
60025	5799	16	not	not	RB
60025	5799	17	rise	rise	VB
60025	5799	18	,	,	,
60025	5799	19	but	but	CC
60025	5799	20	will	will	MD
60025	5799	21	flatten	flatten	VB
60025	5799	22	and	and	CC
60025	5799	23	run	run	VB
60025	5799	24	into	into	IN
60025	5799	25	each	each	DT
60025	5799	26	other	other	JJ
60025	5799	27	,	,	,
60025	5799	28	)	)	-RRB-
60025	5799	29	and	and	CC
60025	5799	30	bake	bake	VB
60025	5799	31	them	-PRON-	PRP
60025	5799	32	till	till	IN
60025	5799	33	coloured	colour	VBN
60025	5799	34	of	of	IN
60025	5799	35	a	a	DT
60025	5799	36	very	very	RB
60025	5799	37	pale	pale	JJ
60025	5799	38	brown	brown	NN
60025	5799	39	.	.	.
60025	5800	1	Then	then	RB
60025	5800	2	take	take	VB
60025	5800	3	them	-PRON-	PRP
60025	5800	4	off	off	IN
60025	5800	5	the	the	DT
60025	5800	6	papers	paper	NNS
60025	5800	7	very	very	RB
60025	5800	8	carefully	carefully	RB
60025	5800	9	,	,	,
60025	5800	10	place	place	VB
60025	5800	11	two	two	CD
60025	5800	12	bottoms	bottom	NNS
60025	5800	13	(	(	-LRB-
60025	5800	14	or	or	CC
60025	5800	15	flat	flat	JJ
60025	5800	16	sides	side	NNS
60025	5800	17	)	)	-RRB-
60025	5800	18	together	together	RB
60025	5800	19	so	so	IN
60025	5800	20	as	as	IN
60025	5800	21	to	to	TO
60025	5800	22	unite	unite	VB
60025	5800	23	them	-PRON-	PRP
60025	5800	24	in	in	IN
60025	5800	25	an	an	DT
60025	5800	26	oval	oval	JJ
60025	5800	27	ball	ball	NN
60025	5800	28	,	,	,
60025	5800	29	and	and	CC
60025	5800	30	lay	lie	VBD
60025	5800	31	them	-PRON-	PRP
60025	5800	32	on	on	IN
60025	5800	33	their	-PRON-	PRP$
60025	5800	34	sides	side	NNS
60025	5800	35	to	to	TO
60025	5800	36	cool	cool	VB
60025	5800	37	.	.	.
60025	5801	1	You	-PRON-	PRP
60025	5801	2	may	may	MD
60025	5801	3	scoop	scoop	VB
60025	5801	4	out	out	RP
60025	5801	5	a	a	DT
60025	5801	6	little	little	JJ
60025	5801	7	from	from	IN
60025	5801	8	the	the	DT
60025	5801	9	under	under	NN
60025	5801	10	-	-	HYPH
60025	5801	11	surface	surface	NN
60025	5801	12	of	of	IN
60025	5801	13	each	each	DT
60025	5801	14	,	,	,
60025	5801	15	and	and	CC
60025	5801	16	put	put	VBD
60025	5801	17	in	in	RP
60025	5801	18	some	some	DT
60025	5801	19	jelly	jelly	NN
60025	5801	20	.	.	.
60025	5802	1	Then	then	RB
60025	5802	2	stick	stick	VB
60025	5802	3	the	the	DT
60025	5802	4	flat	flat	JJ
60025	5802	5	sides	side	NNS
60025	5802	6	together	together	RB
60025	5802	7	.	.	.
60025	5803	1	MARMALADE	MARMALADE	NNP
60025	5803	2	CAKE.--Make	cake.--make	VBP
60025	5803	3	a	a	DT
60025	5803	4	batter	batter	NN
60025	5803	5	as	as	IN
60025	5803	6	for	for	IN
60025	5803	7	queen	queen	JJ
60025	5803	8	-	-	HYPH
60025	5803	9	cake	cake	NN
60025	5803	10	,	,	,
60025	5803	11	and	and	CC
60025	5803	12	bake	bake	VB
60025	5803	13	it	-PRON-	PRP
60025	5803	14	in	in	IN
60025	5803	15	small	small	JJ
60025	5803	16	tin	tin	JJ
60025	5803	17	rings	ring	NNS
60025	5803	18	on	on	IN
60025	5803	19	a	a	DT
60025	5803	20	griddle	griddle	NN
60025	5803	21	.	.	.
60025	5804	1	Beat	beat	VB
60025	5804	2	white	white	JJ
60025	5804	3	of	of	IN
60025	5804	4	egg	egg	NN
60025	5804	5	,	,	,
60025	5804	6	and	and	CC
60025	5804	7	powdered	powdered	JJ
60025	5804	8	loaf	loaf	NN
60025	5804	9	-	-	HYPH
60025	5804	10	sugar	sugar	NN
60025	5804	11	according	accord	VBG
60025	5804	12	to	to	IN
60025	5804	13	the	the	DT
60025	5804	14	preceding	precede	VBG
60025	5804	15	receipt	receipt	NN
60025	5804	16	,	,	,
60025	5804	17	flavouring	flavour	VBG
60025	5804	18	it	-PRON-	PRP
60025	5804	19	with	with	IN
60025	5804	20	lemon	lemon	NN
60025	5804	21	.	.	.
60025	5805	1	When	when	WRB
60025	5805	2	the	the	DT
60025	5805	3	batter	batter	NN
60025	5805	4	is	be	VBZ
60025	5805	5	baked	bake	VBN
60025	5805	6	into	into	IN
60025	5805	7	cakes	cake	NNS
60025	5805	8	,	,	,
60025	5805	9	and	and	CC
60025	5805	10	they	-PRON-	PRP
60025	5805	11	are	be	VBP
60025	5805	12	quite	quite	RB
60025	5805	13	cool	cool	JJ
60025	5805	14	,	,	,
60025	5805	15	spread	spread	VBN
60025	5805	16	over	over	IN
60025	5805	17	each	each	DT
60025	5805	18	a	a	DT
60025	5805	19	thick	thick	JJ
60025	5805	20	layer	layer	NN
60025	5805	21	of	of	IN
60025	5805	22	marmalade	marmalade	NN
60025	5805	23	,	,	,
60025	5805	24	and	and	CC
60025	5805	25	then	then	RB
60025	5805	26	heap	heap	VB
60025	5805	27	on	on	RP
60025	5805	28	with	with	IN
60025	5805	29	a	a	DT
60025	5805	30	spoon	spoon	NN
60025	5805	31	the	the	DT
60025	5805	32	icing	icing	JJ
60025	5805	33	or	or	CC
60025	5805	34	white	white	NN
60025	5805	35	of	of	IN
60025	5805	36	egg	egg	NN
60025	5805	37	and	and	CC
60025	5805	38	sugar	sugar	NN
60025	5805	39	.	.	.
60025	5806	1	Pile	pile	VB
60025	5806	2	it	-PRON-	PRP
60025	5806	3	high	high	JJ
60025	5806	4	,	,	,
60025	5806	5	and	and	CC
60025	5806	6	set	set	VBD
60025	5806	7	the	the	DT
60025	5806	8	cakes	cake	NNS
60025	5806	9	in	in	IN
60025	5806	10	a	a	DT
60025	5806	11	moderate	moderate	JJ
60025	5806	12	oven	oven	NN
60025	5806	13	till	till	IN
60025	5806	14	the	the	DT
60025	5806	15	icing	icing	NN
60025	5806	16	is	be	VBZ
60025	5806	17	coloured	colour	VBN
60025	5806	18	of	of	IN
60025	5806	19	a	a	DT
60025	5806	20	very	very	RB
60025	5806	21	pale	pale	JJ
60025	5806	22	brown	brown	NN
60025	5806	23	.	.	.
60025	5807	1	Instead	instead	RB
60025	5807	2	of	of	IN
60025	5807	3	small	small	JJ
60025	5807	4	ones	one	NNS
60025	5807	5	you	-PRON-	PRP
60025	5807	6	may	may	MD
60025	5807	7	bake	bake	VB
60025	5807	8	the	the	DT
60025	5807	9	whole	whole	NN
60025	5807	10	in	in	IN
60025	5807	11	one	one	CD
60025	5807	12	large	large	JJ
60025	5807	13	cake	cake	NN
60025	5807	14	.	.	.
60025	5808	1	SECRETS.--Take	secrets.--take	JJ
60025	5808	2	glazed	glaze	VBN
60025	5808	3	paper	paper	NN
60025	5808	4	of	of	IN
60025	5808	5	different	different	JJ
60025	5808	6	colours	colour	NNS
60025	5808	7	,	,	,
60025	5808	8	and	and	CC
60025	5808	9	cut	cut	VBD
60025	5808	10	it	-PRON-	PRP
60025	5808	11	into	into	IN
60025	5808	12	squares	square	NNS
60025	5808	13	of	of	IN
60025	5808	14	equal	equal	JJ
60025	5808	15	size	size	NN
60025	5808	16	,	,	,
60025	5808	17	fringing	fringe	VBG
60025	5808	18	two	two	CD
60025	5808	19	sides	side	NNS
60025	5808	20	of	of	IN
60025	5808	21	each	each	DT
60025	5808	22	.	.	.
60025	5809	1	Have	have	VBP
60025	5809	2	ready	ready	JJ
60025	5809	3	,	,	,
60025	5809	4	burnt	burn	VBN
60025	5809	5	almonds	almond	NNS
60025	5809	6	,	,	,
60025	5809	7	chocolate	chocolate	NN
60025	5809	8	nuts	nut	NNS
60025	5809	9	,	,	,
60025	5809	10	and	and	CC
60025	5809	11	bonbons	bonbon	NNS
60025	5809	12	or	or	CC
60025	5809	13	sugar	sugar	NN
60025	5809	14	-	-	HYPH
60025	5809	15	plums	plum	NNS
60025	5809	16	of	of	IN
60025	5809	17	various	various	JJ
60025	5809	18	sorts	sort	NNS
60025	5809	19	;	;	:
60025	5809	20	and	and	CC
60025	5809	21	put	put	VBD
60025	5809	22	one	one	CD
60025	5809	23	in	in	IN
60025	5809	24	each	each	DT
60025	5809	25	paper	paper	NN
60025	5809	26	with	with	IN
60025	5809	27	a	a	DT
60025	5809	28	folded	fold	VBN
60025	5809	29	slip	slip	NN
60025	5809	30	containing	contain	VBG
60025	5809	31	two	two	CD
60025	5809	32	lines	line	NNS
60025	5809	33	of	of	IN
60025	5809	34	verse	verse	NN
60025	5809	35	;	;	,
60025	5809	36	or	or	CC
60025	5809	37	what	what	WP
60025	5809	38	will	will	MD
60025	5809	39	be	be	VB
60025	5809	40	much	much	RB
60025	5809	41	more	more	RBR
60025	5809	42	amusing	amusing	JJ
60025	5809	43	,	,	,
60025	5809	44	a	a	DT
60025	5809	45	conundrum	conundrum	NN
60025	5809	46	with	with	IN
60025	5809	47	the	the	DT
60025	5809	48	answer	answer	NN
60025	5809	49	.	.	.
60025	5810	1	Twist	twist	VB
60025	5810	2	the	the	DT
60025	5810	3	coloured	coloured	JJ
60025	5810	4	paper	paper	NN
60025	5810	5	so	so	IN
60025	5810	6	as	as	RB
60025	5810	7	entirely	entirely	RB
60025	5810	8	to	to	TO
60025	5810	9	conceal	conceal	VB
60025	5810	10	their	-PRON-	PRP$
60025	5810	11	contents	content	NNS
60025	5810	12	,	,	,
60025	5810	13	leaving	leave	VBG
60025	5810	14	the	the	DT
60025	5810	15	fringe	fringe	NN
60025	5810	16	at	at	IN
60025	5810	17	each	each	DT
60025	5810	18	end	end	NN
60025	5810	19	.	.	.
60025	5811	1	This	this	DT
60025	5811	2	is	be	VBZ
60025	5811	3	the	the	DT
60025	5811	4	most	most	RBS
60025	5811	5	easy	easy	JJ
60025	5811	6	,	,	,
60025	5811	7	but	but	CC
60025	5811	8	there	there	EX
60025	5811	9	are	be	VBP
60025	5811	10	various	various	JJ
60025	5811	11	ways	way	NNS
60025	5811	12	of	of	IN
60025	5811	13	cutting	cut	VBG
60025	5811	14	and	and	CC
60025	5811	15	ornamenting	ornament	VBG
60025	5811	16	these	these	DT
60025	5811	17	envelopes	envelope	NNS
60025	5811	18	.	.	.
60025	5812	1	SCOTCH	SCOTCH	NNP
60025	5812	2	CAKE.--Rub	CAKE.--Rub	NNP
60025	5812	3	three	three	CD
60025	5812	4	quarters	quarter	NNS
60025	5812	5	of	of	IN
60025	5812	6	a	a	DT
60025	5812	7	pound	pound	NN
60025	5812	8	of	of	IN
60025	5812	9	butter	butter	NN
60025	5812	10	into	into	IN
60025	5812	11	a	a	DT
60025	5812	12	pound	pound	NN
60025	5812	13	of	of	IN
60025	5812	14	sifted	sift	VBN
60025	5812	15	flour	flour	NN
60025	5812	16	;	;	:
60025	5812	17	mix	mix	VB
60025	5812	18	in	in	IN
60025	5812	19	a	a	DT
60025	5812	20	pound	pound	NN
60025	5812	21	of	of	IN
60025	5812	22	powdered	powdered	JJ
60025	5812	23	sugar	sugar	NN
60025	5812	24	,	,	,
60025	5812	25	and	and	CC
60025	5812	26	a	a	DT
60025	5812	27	large	large	JJ
60025	5812	28	table	table	NN
60025	5812	29	-	-	HYPH
60025	5812	30	spoonful	spoonful	JJ
60025	5812	31	of	of	IN
60025	5812	32	powdered	powdered	JJ
60025	5812	33	cinnamon	cinnamon	NN
60025	5812	34	.	.	.
60025	5813	1	Mix	mix	VB
60025	5813	2	it	-PRON-	PRP
60025	5813	3	into	into	IN
60025	5813	4	a	a	DT
60025	5813	5	dough	dough	NN
60025	5813	6	with	with	IN
60025	5813	7	three	three	CD
60025	5813	8	well	well	RB
60025	5813	9	beaten	beat	VBN
60025	5813	10	eggs	egg	NNS
60025	5813	11	.	.	.
60025	5814	1	Roll	roll	VB
60025	5814	2	it	-PRON-	PRP
60025	5814	3	out	out	RP
60025	5814	4	into	into	IN
60025	5814	5	a	a	DT
60025	5814	6	sheet	sheet	NN
60025	5814	7	;	;	:
60025	5814	8	cut	cut	VB
60025	5814	9	it	-PRON-	PRP
60025	5814	10	into	into	IN
60025	5814	11	round	round	JJ
60025	5814	12	cakes	cake	NNS
60025	5814	13	,	,	,
60025	5814	14	and	and	CC
60025	5814	15	bake	bake	VB
60025	5814	16	them	-PRON-	PRP
60025	5814	17	in	in	IN
60025	5814	18	a	a	DT
60025	5814	19	quick	quick	JJ
60025	5814	20	oven	oven	NN
60025	5814	21	;	;	:
60025	5814	22	they	-PRON-	PRP
60025	5814	23	will	will	MD
60025	5814	24	require	require	VB
60025	5814	25	but	but	CC
60025	5814	26	a	a	DT
60025	5814	27	few	few	JJ
60025	5814	28	minutes	minute	NNS
60025	5814	29	.	.	.
60025	5815	1	SCOTCH	SCOTCH	NNP
60025	5815	2	QUEEN	QUEEN	NNP
60025	5815	3	CAKE	CAKE	NNP
60025	5815	4	--	--	:
60025	5815	5	Melt	Melt	NNP
60025	5815	6	a	a	DT
60025	5815	7	pound	pound	NN
60025	5815	8	of	of	IN
60025	5815	9	butter	butter	NN
60025	5815	10	by	by	IN
60025	5815	11	putting	put	VBG
60025	5815	12	it	-PRON-	PRP
60025	5815	13	into	into	IN
60025	5815	14	a	a	DT
60025	5815	15	skillet	skillet	NN
60025	5815	16	on	on	IN
60025	5815	17	hot	hot	JJ
60025	5815	18	coals	coal	NNS
60025	5815	19	.	.	.
60025	5816	1	Then	then	RB
60025	5816	2	set	set	VB
60025	5816	3	it	-PRON-	PRP
60025	5816	4	away	away	RB
60025	5816	5	to	to	IN
60025	5816	6	cool	cool	JJ
60025	5816	7	.	.	.
60025	5817	1	Sift	sift	VB
60025	5817	2	two	two	CD
60025	5817	3	quarts	quart	NNS
60025	5817	4	of	of	IN
60025	5817	5	oatmeal	oatmeal	NN
60025	5817	6	into	into	IN
60025	5817	7	a	a	DT
60025	5817	8	deep	deep	JJ
60025	5817	9	pan	pan	NN
60025	5817	10	,	,	,
60025	5817	11	and	and	CC
60025	5817	12	mix	mix	VB
60025	5817	13	with	with	IN
60025	5817	14	it	-PRON-	PRP
60025	5817	15	a	a	DT
60025	5817	16	pound	pound	NN
60025	5817	17	of	of	IN
60025	5817	18	powdered	powdered	JJ
60025	5817	19	sugar	sugar	NN
60025	5817	20	and	and	CC
60025	5817	21	a	a	DT
60025	5817	22	table	table	NN
60025	5817	23	-	-	HYPH
60025	5817	24	spoonful	spoonful	JJ
60025	5817	25	of	of	IN
60025	5817	26	powdered	powdered	JJ
60025	5817	27	cinnamon	cinnamon	NN
60025	5817	28	and	and	CC
60025	5817	29	mace	mace	NN
60025	5817	30	.	.	.
60025	5818	1	Make	make	VB
60025	5818	2	a	a	DT
60025	5818	3	hole	hole	NN
60025	5818	4	in	in	IN
60025	5818	5	the	the	DT
60025	5818	6	middle	middle	NN
60025	5818	7	,	,	,
60025	5818	8	put	put	VBN
60025	5818	9	in	in	IN
60025	5818	10	the	the	DT
60025	5818	11	melted	melted	JJ
60025	5818	12	butter	butter	NN
60025	5818	13	,	,	,
60025	5818	14	and	and	CC
60025	5818	15	mix	mix	VB
60025	5818	16	it	-PRON-	PRP
60025	5818	17	with	with	IN
60025	5818	18	a	a	DT
60025	5818	19	knife	knife	NN
60025	5818	20	till	till	IN
60025	5818	21	you	-PRON-	PRP
60025	5818	22	have	have	VBP
60025	5818	23	formed	form	VBN
60025	5818	24	of	of	IN
60025	5818	25	the	the	DT
60025	5818	26	whole	whole	NN
60025	5818	27	a	a	DT
60025	5818	28	lump	lump	NN
60025	5818	29	of	of	IN
60025	5818	30	dough	dough	NN
60025	5818	31	.	.	.
60025	5819	1	If	if	IN
60025	5819	2	it	-PRON-	PRP
60025	5819	3	is	be	VBZ
60025	5819	4	too	too	RB
60025	5819	5	stiff	stiff	JJ
60025	5819	6	,	,	,
60025	5819	7	moisten	moisten	VB
60025	5819	8	it	-PRON-	PRP
60025	5819	9	with	with	IN
60025	5819	10	a	a	DT
60025	5819	11	little	little	JJ
60025	5819	12	rose	rose	NN
60025	5819	13	water	water	NN
60025	5819	14	.	.	.
60025	5820	1	Knead	knead	VB
60025	5820	2	it	-PRON-	PRP
60025	5820	3	well	well	RB
60025	5820	4	,	,	,
60025	5820	5	and	and	CC
60025	5820	6	roll	roll	VB
60025	5820	7	it	-PRON-	PRP
60025	5820	8	out	out	RP
60025	5820	9	into	into	IN
60025	5820	10	a	a	DT
60025	5820	11	large	large	JJ
60025	5820	12	oval	oval	JJ
60025	5820	13	sheet	sheet	NN
60025	5820	14	,	,	,
60025	5820	15	an	an	DT
60025	5820	16	inch	inch	NN
60025	5820	17	thick	thick	JJ
60025	5820	18	.	.	.
60025	5821	1	Cut	cut	VB
60025	5821	2	it	-PRON-	PRP
60025	5821	3	down	down	IN
60025	5821	4	the	the	DT
60025	5821	5	middle	middle	NN
60025	5821	6	,	,	,
60025	5821	7	and	and	CC
60025	5821	8	then	then	RB
60025	5821	9	across	across	RB
60025	5821	10	,	,	,
60025	5821	11	so	so	IN
60025	5821	12	as	as	IN
60025	5821	13	to	to	TO
60025	5821	14	divide	divide	VB
60025	5821	15	it	-PRON-	PRP
60025	5821	16	into	into	IN
60025	5821	17	four	four	CD
60025	5821	18	cakes	cake	NNS
60025	5821	19	.	.	.
60025	5822	1	Prick	prick	VB
60025	5822	2	them	-PRON-	PRP
60025	5822	3	with	with	IN
60025	5822	4	a	a	DT
60025	5822	5	fork	fork	NN
60025	5822	6	,	,	,
60025	5822	7	and	and	CC
60025	5822	8	crimp	crimp	VB
60025	5822	9	or	or	CC
60025	5822	10	scollop	scollop	VB
60025	5822	11	the	the	DT
60025	5822	12	edges	edge	NNS
60025	5822	13	neatly	neatly	RB
60025	5822	14	.	.	.
60025	5823	1	Lay	lay	VB
60025	5823	2	them	-PRON-	PRP
60025	5823	3	in	in	IN
60025	5823	4	shallow	shallow	JJ
60025	5823	5	pans	pan	NNS
60025	5823	6	;	;	:
60025	5823	7	set	set	VBD
60025	5823	8	them	-PRON-	PRP
60025	5823	9	in	in	IN
60025	5823	10	a	a	DT
60025	5823	11	quick	quick	JJ
60025	5823	12	oven	oven	NN
60025	5823	13	and	and	CC
60025	5823	14	bake	bake	VB
60025	5823	15	them	-PRON-	PRP
60025	5823	16	of	of	IN
60025	5823	17	a	a	DT
60025	5823	18	light	light	JJ
60025	5823	19	brown	brown	NN
60025	5823	20	.	.	.
60025	5824	1	This	this	DT
60025	5824	2	cake	cake	NN
60025	5824	3	will	will	MD
60025	5824	4	keep	keep	VB
60025	5824	5	a	a	DT
60025	5824	6	week	week	NN
60025	5824	7	or	or	CC
60025	5824	8	two	two	CD
60025	5824	9	.	.	.
60025	5825	1	You	-PRON-	PRP
60025	5825	2	may	may	MD
60025	5825	3	mix	mix	VB
60025	5825	4	in	in	RP
60025	5825	5	with	with	IN
60025	5825	6	the	the	DT
60025	5825	7	dough	dough	NN
60025	5825	8	half	half	PDT
60025	5825	9	a	a	DT
60025	5825	10	pound	pound	NN
60025	5825	11	of	of	IN
60025	5825	12	currants	currant	NNS
60025	5825	13	,	,	,
60025	5825	14	picked	pick	VBD
60025	5825	15	,	,	,
60025	5825	16	washed	wash	VBD
60025	5825	17	,	,	,
60025	5825	18	and	and	CC
60025	5825	19	dried	dry	VBN
60025	5825	20	.	.	.
60025	5826	1	HONEY	HONEY	NNP
60025	5826	2	CAKES.--Take	cakes.--take	VBP
60025	5826	3	a	a	DT
60025	5826	4	quart	quart	NN
60025	5826	5	of	of	IN
60025	5826	6	strained	strained	JJ
60025	5826	7	honey	honey	NN
60025	5826	8	,	,	,
60025	5826	9	half	half	PDT
60025	5826	10	a	a	DT
60025	5826	11	pound	pound	NN
60025	5826	12	of	of	IN
60025	5826	13	fresh	fresh	JJ
60025	5826	14	butter	butter	NN
60025	5826	15	,	,	,
60025	5826	16	and	and	CC
60025	5826	17	a	a	DT
60025	5826	18	small	small	JJ
60025	5826	19	tea	tea	NN
60025	5826	20	-	-	HYPH
60025	5826	21	spoonful	spoonful	JJ
60025	5826	22	of	of	IN
60025	5826	23	pearl	pearl	NN
60025	5826	24	-	-	HYPH
60025	5826	25	ash	ash	NN
60025	5826	26	dissolved	dissolve	VBN
60025	5826	27	in	in	IN
60025	5826	28	a	a	DT
60025	5826	29	little	little	JJ
60025	5826	30	sour	sour	JJ
60025	5826	31	milk	milk	NN
60025	5826	32	.	.	.
60025	5827	1	Add	add	VB
60025	5827	2	by	by	IN
60025	5827	3	degrees	degree	NNS
60025	5827	4	as	as	RB
60025	5827	5	much	much	RB
60025	5827	6	sifted	sift	VBN
60025	5827	7	flour	flour	NN
60025	5827	8	as	as	IN
60025	5827	9	will	will	MD
60025	5827	10	make	make	VB
60025	5827	11	a	a	DT
60025	5827	12	stiff	stiff	JJ
60025	5827	13	paste	paste	NN
60025	5827	14	.	.	.
60025	5828	1	Work	work	VB
60025	5828	2	the	the	DT
60025	5828	3	whole	whole	JJ
60025	5828	4	well	well	RB
60025	5828	5	together	together	RB
60025	5828	6	.	.	.
60025	5829	1	Roll	roll	VB
60025	5829	2	it	-PRON-	PRP
60025	5829	3	out	out	RP
60025	5829	4	about	about	IN
60025	5829	5	half	half	PDT
60025	5829	6	an	an	DT
60025	5829	7	inch	inch	NN
60025	5829	8	thick	thick	JJ
60025	5829	9	.	.	.
60025	5830	1	Cut	cut	VB
60025	5830	2	it	-PRON-	PRP
60025	5830	3	into	into	IN
60025	5830	4	cakes	cake	NNS
60025	5830	5	with	with	IN
60025	5830	6	the	the	DT
60025	5830	7	edge	edge	NN
60025	5830	8	of	of	IN
60025	5830	9	a	a	DT
60025	5830	10	tumbler	tumbler	NN
60025	5830	11	or	or	CC
60025	5830	12	with	with	IN
60025	5830	13	a	a	DT
60025	5830	14	tin	tin	JJ
60025	5830	15	cake	cake	NN
60025	5830	16	-	-	HYPH
60025	5830	17	cutter	cutter	NN
60025	5830	18	.	.	.
60025	5831	1	Lay	lay	VB
60025	5831	2	them	-PRON-	PRP
60025	5831	3	on	on	IN
60025	5831	4	buttered	butter	VBN
60025	5831	5	tins	tin	NNS
60025	5831	6	and	and	CC
60025	5831	7	bake	bake	VB
60025	5831	8	them	-PRON-	PRP
60025	5831	9	with	with	IN
60025	5831	10	rather	rather	RB
60025	5831	11	a	a	DT
60025	5831	12	brisk	brisk	JJ
60025	5831	13	fire	fire	NN
60025	5831	14	,	,	,
60025	5831	15	but	but	CC
60025	5831	16	see	see	VB
60025	5831	17	that	that	IN
60025	5831	18	they	-PRON-	PRP
60025	5831	19	do	do	VBP
60025	5831	20	not	not	RB
60025	5831	21	burn	burn	VB
60025	5831	22	.	.	.
60025	5832	1	WAFER	WAFER	NNP
60025	5832	2	CAKES	CAKES	NNP
60025	5832	3	.	.	.
60025	5833	1	Mix	mix	VB
60025	5833	2	together	together	RB
60025	5833	3	half	half	PDT
60025	5833	4	a	a	DT
60025	5833	5	pound	pound	NN
60025	5833	6	of	of	IN
60025	5833	7	powdered	powdered	JJ
60025	5833	8	sugar	sugar	NN
60025	5833	9	,	,	,
60025	5833	10	and	and	CC
60025	5833	11	a	a	DT
60025	5833	12	quarter	quarter	NN
60025	5833	13	of	of	IN
60025	5833	14	a	a	DT
60025	5833	15	pound	pound	NN
60025	5833	16	of	of	IN
60025	5833	17	butter	butter	NN
60025	5833	18	;	;	:
60025	5833	19	and	and	CC
60025	5833	20	add	add	VB
60025	5833	21	to	to	IN
60025	5833	22	them	-PRON-	PRP
60025	5833	23	six	six	CD
60025	5833	24	beaten	beat	VBN
60025	5833	25	eggs	egg	NNS
60025	5833	26	.	.	.
60025	5834	1	Then	then	RB
60025	5834	2	beat	beat	VB
60025	5834	3	the	the	DT
60025	5834	4	whole	whole	JJ
60025	5834	5	very	very	RB
60025	5834	6	light	light	JJ
60025	5834	7	;	;	:
60025	5834	8	stirring	stir	VBG
60025	5834	9	into	into	IN
60025	5834	10	it	-PRON-	PRP
60025	5834	11	as	as	RB
60025	5834	12	much	much	RB
60025	5834	13	sifted	sift	VBN
60025	5834	14	flour	flour	NN
60025	5834	15	as	as	IN
60025	5834	16	will	will	MD
60025	5834	17	make	make	VB
60025	5834	18	a	a	DT
60025	5834	19	stiff	stiff	JJ
60025	5834	20	batter	batter	NN
60025	5834	21	;	;	:
60025	5834	22	a	a	DT
60025	5834	23	powdered	powdered	JJ
60025	5834	24	nutmeg	nutmeg	NN
60025	5834	25	,	,	,
60025	5834	26	and	and	CC
60025	5834	27	a	a	DT
60025	5834	28	tea	tea	NN
60025	5834	29	-	-	HYPH
60025	5834	30	spoonful	spoonful	JJ
60025	5834	31	of	of	IN
60025	5834	32	cinnamon	cinnamon	NN
60025	5834	33	;	;	:
60025	5834	34	and	and	CC
60025	5834	35	the	the	DT
60025	5834	36	juice	juice	NN
60025	5834	37	of	of	IN
60025	5834	38	a	a	DT
60025	5834	39	lemon	lemon	NN
60025	5834	40	,	,	,
60025	5834	41	or	or	CC
60025	5834	42	a	a	DT
60025	5834	43	table	table	NN
60025	5834	44	-	-	HYPH
60025	5834	45	spoonful	spoonful	JJ
60025	5834	46	of	of	IN
60025	5834	47	rose	rose	NN
60025	5834	48	water	water	NN
60025	5834	49	.	.	.
60025	5835	1	The	the	DT
60025	5835	2	batter	batter	NN
60025	5835	3	must	must	MD
60025	5835	4	be	be	VB
60025	5835	5	very	very	RB
60025	5835	6	smooth	smooth	JJ
60025	5835	7	when	when	WRB
60025	5835	8	it	-PRON-	PRP
60025	5835	9	is	be	VBZ
60025	5835	10	done	do	VBN
60025	5835	11	,	,	,
60025	5835	12	and	and	CC
60025	5835	13	without	without	IN
60025	5835	14	a	a	DT
60025	5835	15	single	single	JJ
60025	5835	16	lump	lump	NN
60025	5835	17	.	.	.
60025	5836	1	Heat	heat	VB
60025	5836	2	your	-PRON-	PRP$
60025	5836	3	wafer	wafer	NN
60025	5836	4	iron	iron	NN
60025	5836	5	on	on	IN
60025	5836	6	both	both	DT
60025	5836	7	sides	side	NNS
60025	5836	8	by	by	IN
60025	5836	9	turning	turn	VBG
60025	5836	10	it	-PRON-	PRP
60025	5836	11	in	in	IN
60025	5836	12	the	the	DT
60025	5836	13	fire	fire	NN
60025	5836	14	;	;	:
60025	5836	15	but	but	CC
60025	5836	16	do	do	VBP
60025	5836	17	not	not	RB
60025	5836	18	allow	allow	VB
60025	5836	19	it	-PRON-	PRP
60025	5836	20	to	to	TO
60025	5836	21	get	get	VB
60025	5836	22	too	too	RB
60025	5836	23	hot	hot	JJ
60025	5836	24	.	.	.
60025	5837	1	Grease	grease	VB
60025	5837	2	the	the	DT
60025	5837	3	inside	inside	NN
60025	5837	4	with	with	IN
60025	5837	5	butter	butter	NN
60025	5837	6	tied	tie	VBN
60025	5837	7	in	in	IN
60025	5837	8	a	a	DT
60025	5837	9	rag	rag	NN
60025	5837	10	,	,	,
60025	5837	11	(	(	-LRB-
60025	5837	12	this	this	DT
60025	5837	13	must	must	MD
60025	5837	14	be	be	VB
60025	5837	15	repeated	repeat	VBN
60025	5837	16	previous	previous	JJ
60025	5837	17	to	to	IN
60025	5837	18	the	the	DT
60025	5837	19	baking	baking	NN
60025	5837	20	of	of	IN
60025	5837	21	every	every	DT
60025	5837	22	cake	cake	NN
60025	5837	23	,	,	,
60025	5837	24	)	)	-RRB-
60025	5837	25	and	and	CC
60025	5837	26	put	put	VBN
60025	5837	27	in	in	IN
60025	5837	28	the	the	DT
60025	5837	29	batter	batter	NN
60025	5837	30	,	,	,
60025	5837	31	allowing	allow	VBG
60025	5837	32	to	to	IN
60025	5837	33	each	each	DT
60025	5837	34	wafer	wafer	NN
60025	5837	35	two	two	CD
60025	5837	36	large	large	JJ
60025	5837	37	table	table	NN
60025	5837	38	-	-	HYPH
60025	5837	39	spoonfuls	spoonful	NNS
60025	5837	40	,	,	,
60025	5837	41	taking	take	VBG
60025	5837	42	care	care	NN
60025	5837	43	not	not	RB
60025	5837	44	to	to	TO
60025	5837	45	stir	stir	VB
60025	5837	46	up	up	RP
60025	5837	47	the	the	DT
60025	5837	48	batter	batter	NN
60025	5837	49	.	.	.
60025	5838	1	Close	close	VB
60025	5838	2	the	the	DT
60025	5838	3	iron	iron	NN
60025	5838	4	,	,	,
60025	5838	5	and	and	CC
60025	5838	6	when	when	WRB
60025	5838	7	one	one	CD
60025	5838	8	side	side	NN
60025	5838	9	is	be	VBZ
60025	5838	10	baked	baked	JJ
60025	5838	11	,	,	,
60025	5838	12	turn	turn	VB
60025	5838	13	it	-PRON-	PRP
60025	5838	14	on	on	IN
60025	5838	15	the	the	DT
60025	5838	16	other	other	JJ
60025	5838	17	;	;	:
60025	5838	18	open	open	JJ
60025	5838	19	it	-PRON-	PRP
60025	5838	20	occasionally	occasionally	RB
60025	5838	21	to	to	TO
60025	5838	22	see	see	VB
60025	5838	23	if	if	IN
60025	5838	24	the	the	DT
60025	5838	25	wafer	wafer	NN
60025	5838	26	is	be	VBZ
60025	5838	27	doing	do	VBG
60025	5838	28	well	well	RB
60025	5838	29	.	.	.
60025	5839	1	They	-PRON-	PRP
60025	5839	2	should	should	MD
60025	5839	3	be	be	VB
60025	5839	4	coloured	colour	VBN
60025	5839	5	of	of	IN
60025	5839	6	a	a	DT
60025	5839	7	light	light	JJ
60025	5839	8	brown	brown	NN
60025	5839	9	.	.	.
60025	5840	1	Take	take	VB
60025	5840	2	them	-PRON-	PRP
60025	5840	3	out	out	RP
60025	5840	4	carefully	carefully	RB
60025	5840	5	with	with	IN
60025	5840	6	a	a	DT
60025	5840	7	knife	knife	NN
60025	5840	8	.	.	.
60025	5841	1	Strew	Strew	VBD
60025	5841	2	them	-PRON-	PRP
60025	5841	3	with	with	IN
60025	5841	4	powdered	powdered	JJ
60025	5841	5	sugar	sugar	NN
60025	5841	6	,	,	,
60025	5841	7	and	and	CC
60025	5841	8	roll	roll	VB
60025	5841	9	them	-PRON-	PRP
60025	5841	10	up	up	RP
60025	5841	11	while	while	IN
60025	5841	12	warm	warm	JJ
60025	5841	13	,	,	,
60025	5841	14	round	round	VBP
60025	5841	15	a	a	DT
60025	5841	16	smooth	smooth	JJ
60025	5841	17	stick	stick	NN
60025	5841	18	,	,	,
60025	5841	19	withdrawing	withdraw	VBG
60025	5841	20	it	-PRON-	PRP
60025	5841	21	when	when	WRB
60025	5841	22	they	-PRON-	PRP
60025	5841	23	grow	grow	VBP
60025	5841	24	cold	cold	JJ
60025	5841	25	.	.	.
60025	5842	1	They	-PRON-	PRP
60025	5842	2	are	be	VBP
60025	5842	3	best	good	JJS
60025	5842	4	the	the	DT
60025	5842	5	day	day	NN
60025	5842	6	after	after	IN
60025	5842	7	they	-PRON-	PRP
60025	5842	8	are	be	VBP
60025	5842	9	baked	bake	VBN
60025	5842	10	.	.	.
60025	5843	1	If	if	IN
60025	5843	2	you	-PRON-	PRP
60025	5843	3	are	be	VBP
60025	5843	4	preparing	prepare	VBG
60025	5843	5	for	for	IN
60025	5843	6	company	company	NN
60025	5843	7	,	,	,
60025	5843	8	fill	fill	VB
60025	5843	9	up	up	RP
60025	5843	10	the	the	DT
60025	5843	11	hollow	hollow	NN
60025	5843	12	of	of	IN
60025	5843	13	the	the	DT
60025	5843	14	wafers	wafer	NNS
60025	5843	15	with	with	IN
60025	5843	16	whipt	whipt	NN
60025	5843	17	cream	cream	NN
60025	5843	18	,	,	,
60025	5843	19	and	and	CC
60025	5843	20	stop	stop	VB
60025	5843	21	up	up	RP
60025	5843	22	the	the	DT
60025	5843	23	two	two	CD
60025	5843	24	ends	end	NNS
60025	5843	25	with	with	IN
60025	5843	26	preserved	preserve	VBN
60025	5843	27	strawberries	strawberry	NNS
60025	5843	28	,	,	,
60025	5843	29	or	or	CC
60025	5843	30	with	with	IN
60025	5843	31	any	any	DT
60025	5843	32	other	other	JJ
60025	5843	33	small	small	JJ
60025	5843	34	sweetmeat	sweetmeat	NN
60025	5843	35	.	.	.
60025	5844	1	WONDERS	wonder	NNS
60025	5844	2	,	,	,
60025	5844	3	OR	or	CC
60025	5844	4	CRULLERS.--Rub	crullers.--rub	VB
60025	5844	5	half	half	PDT
60025	5844	6	a	a	DT
60025	5844	7	pound	pound	NN
60025	5844	8	of	of	IN
60025	5844	9	butter	butter	NN
60025	5844	10	into	into	IN
60025	5844	11	two	two	CD
60025	5844	12	pounds	pound	NNS
60025	5844	13	of	of	IN
60025	5844	14	sifted	sift	VBN
60025	5844	15	flour	flour	NN
60025	5844	16	,	,	,
60025	5844	17	mixing	mix	VBG
60025	5844	18	in	in	IN
60025	5844	19	three	three	CD
60025	5844	20	quarters	quarter	NNS
60025	5844	21	of	of	IN
60025	5844	22	a	a	DT
60025	5844	23	pound	pound	NN
60025	5844	24	of	of	IN
60025	5844	25	powdered	powdered	JJ
60025	5844	26	sugar	sugar	NN
60025	5844	27	.	.	.
60025	5845	1	Add	add	VB
60025	5845	2	a	a	DT
60025	5845	3	tea	tea	NN
60025	5845	4	-	-	HYPH
60025	5845	5	spoonful	spoonful	JJ
60025	5845	6	of	of	IN
60025	5845	7	powdered	powdered	JJ
60025	5845	8	cinnamon	cinnamon	NN
60025	5845	9	,	,	,
60025	5845	10	and	and	CC
60025	5845	11	a	a	DT
60025	5845	12	grated	grate	VBN
60025	5845	13	nutmeg	nutmeg	NN
60025	5845	14	,	,	,
60025	5845	15	with	with	IN
60025	5845	16	a	a	DT
60025	5845	17	large	large	JJ
60025	5845	18	table	table	NN
60025	5845	19	-	-	HYPH
60025	5845	20	spoonful	spoonful	JJ
60025	5845	21	of	of	IN
60025	5845	22	rose	rose	NN
60025	5845	23	water	water	NN
60025	5845	24	.	.	.
60025	5846	1	Beat	beat	VB
60025	5846	2	six	six	CD
60025	5846	3	eggs	egg	NNS
60025	5846	4	very	very	RB
60025	5846	5	light	light	JJ
60025	5846	6	,	,	,
60025	5846	7	and	and	CC
60025	5846	8	stir	stir	VB
60025	5846	9	them	-PRON-	PRP
60025	5846	10	into	into	IN
60025	5846	11	the	the	DT
60025	5846	12	mixture	mixture	NN
60025	5846	13	.	.	.
60025	5847	1	Mix	mix	VB
60025	5847	2	it	-PRON-	PRP
60025	5847	3	with	with	IN
60025	5847	4	a	a	DT
60025	5847	5	knife	knife	NN
60025	5847	6	into	into	IN
60025	5847	7	a	a	DT
60025	5847	8	soft	soft	JJ
60025	5847	9	paste	paste	NN
60025	5847	10	.	.	.
60025	5848	1	Then	then	RB
60025	5848	2	put	put	VB
60025	5848	3	it	-PRON-	PRP
60025	5848	4	on	on	IN
60025	5848	5	the	the	DT
60025	5848	6	paste	paste	NN
60025	5848	7	-	-	HYPH
60025	5848	8	board	board	NN
60025	5848	9	,	,	,
60025	5848	10	and	and	CC
60025	5848	11	roll	roll	VB
60025	5848	12	it	-PRON-	PRP
60025	5848	13	out	out	RP
60025	5848	14	into	into	IN
60025	5848	15	a	a	DT
60025	5848	16	sheet	sheet	NN
60025	5848	17	an	an	DT
60025	5848	18	inch	inch	NN
60025	5848	19	thick	thick	JJ
60025	5848	20	.	.	.
60025	5849	1	If	if	IN
60025	5849	2	you	-PRON-	PRP
60025	5849	3	find	find	VBP
60025	5849	4	it	-PRON-	PRP
60025	5849	5	too	too	RB
60025	5849	6	soft	soft	JJ
60025	5849	7	,	,	,
60025	5849	8	knead	knead	NN
60025	5849	9	in	in	IN
60025	5849	10	a	a	DT
60025	5849	11	little	little	RB
60025	5849	12	more	more	JJR
60025	5849	13	flour	flour	NN
60025	5849	14	,	,	,
60025	5849	15	and	and	CC
60025	5849	16	roll	roll	VB
60025	5849	17	it	-PRON-	PRP
60025	5849	18	out	out	RP
60025	5849	19	over	over	RB
60025	5849	20	again	again	RB
60025	5849	21	.	.	.
60025	5850	1	Cut	cut	VB
60025	5850	2	it	-PRON-	PRP
60025	5850	3	into	into	IN
60025	5850	4	long	long	JJ
60025	5850	5	slips	slip	NNS
60025	5850	6	with	with	IN
60025	5850	7	a	a	DT
60025	5850	8	jagging	jag	VBG
60025	5850	9	iron	iron	NN
60025	5850	10	,	,	,
60025	5850	11	or	or	CC
60025	5850	12	with	with	IN
60025	5850	13	a	a	DT
60025	5850	14	sharp	sharp	JJ
60025	5850	15	knife	knife	NN
60025	5850	16	,	,	,
60025	5850	17	and	and	CC
60025	5850	18	twist	twist	VB
60025	5850	19	them	-PRON-	PRP
60025	5850	20	into	into	IN
60025	5850	21	various	various	JJ
60025	5850	22	fantastic	fantastic	JJ
60025	5850	23	shapes	shape	NNS
60025	5850	24	.	.	.
60025	5851	1	Have	have	VBP
60025	5851	2	ready	ready	JJ
60025	5851	3	on	on	IN
60025	5851	4	hot	hot	JJ
60025	5851	5	coals	coal	NNS
60025	5851	6	,	,	,
60025	5851	7	a	a	DT
60025	5851	8	skillet	skillet	NN
60025	5851	9	of	of	IN
60025	5851	10	boiling	boiling	NN
60025	5851	11	lard	lard	NN
60025	5851	12	;	;	:
60025	5851	13	put	put	VBN
60025	5851	14	in	in	IN
60025	5851	15	the	the	DT
60025	5851	16	crullers	cruller	NNS
60025	5851	17	and	and	CC
60025	5851	18	fry	fry	VB
60025	5851	19	them	-PRON-	PRP
60025	5851	20	of	of	IN
60025	5851	21	a	a	DT
60025	5851	22	light	light	JJ
60025	5851	23	brown	brown	NN
60025	5851	24	,	,	,
60025	5851	25	turning	turn	VBG
60025	5851	26	them	-PRON-	PRP
60025	5851	27	occasionally	occasionally	RB
60025	5851	28	by	by	IN
60025	5851	29	means	mean	NNS
60025	5851	30	of	of	IN
60025	5851	31	a	a	DT
60025	5851	32	knife	knife	NN
60025	5851	33	and	and	CC
60025	5851	34	fork	fork	NN
60025	5851	35	.	.	.
60025	5852	1	Take	take	VB
60025	5852	2	them	-PRON-	PRP
60025	5852	3	out	out	RP
60025	5852	4	one	one	CD
60025	5852	5	by	by	IN
60025	5852	6	one	one	CD
60025	5852	7	on	on	IN
60025	5852	8	a	a	DT
60025	5852	9	perforated	perforate	VBN
60025	5852	10	skimmer	skimmer	NN
60025	5852	11	,	,	,
60025	5852	12	that	that	IN
60025	5852	13	the	the	DT
60025	5852	14	lard	lard	NN
60025	5852	15	may	may	MD
60025	5852	16	drain	drain	VB
60025	5852	17	off	off	RP
60025	5852	18	through	through	IN
60025	5852	19	the	the	DT
60025	5852	20	holes	hole	NNS
60025	5852	21	.	.	.
60025	5853	1	Spread	spread	VB
60025	5853	2	them	-PRON-	PRP
60025	5853	3	out	out	RP
60025	5853	4	on	on	IN
60025	5853	5	a	a	DT
60025	5853	6	large	large	JJ
60025	5853	7	dish	dish	NN
60025	5853	8	,	,	,
60025	5853	9	and	and	CC
60025	5853	10	when	when	WRB
60025	5853	11	cold	cold	JJ
60025	5853	12	grate	grate	NN
60025	5853	13	white	white	JJ
60025	5853	14	sugar	sugar	NN
60025	5853	15	over	over	IN
60025	5853	16	them	-PRON-	PRP
60025	5853	17	.	.	.
60025	5854	1	They	-PRON-	PRP
60025	5854	2	will	will	MD
60025	5854	3	keep	keep	VB
60025	5854	4	a	a	DT
60025	5854	5	week	week	NN
60025	5854	6	or	or	CC
60025	5854	7	more	more	JJR
60025	5854	8	.	.	.
60025	5855	1	DOUGH	DOUGH	NNP
60025	5855	2	NUTS.--Take	nuts.--take	VB
60025	5855	3	two	two	CD
60025	5855	4	deep	deep	JJ
60025	5855	5	dishes	dish	NNS
60025	5855	6	,	,	,
60025	5855	7	and	and	CC
60025	5855	8	sift	sift	VB
60025	5855	9	three	three	CD
60025	5855	10	quarters	quarter	NNS
60025	5855	11	of	of	IN
60025	5855	12	a	a	DT
60025	5855	13	pound	pound	NN
60025	5855	14	of	of	IN
60025	5855	15	flour	flour	NN
60025	5855	16	into	into	IN
60025	5855	17	each	each	DT
60025	5855	18	.	.	.
60025	5856	1	Make	make	VB
60025	5856	2	a	a	DT
60025	5856	3	hole	hole	NN
60025	5856	4	in	in	IN
60025	5856	5	the	the	DT
60025	5856	6	centre	centre	NN
60025	5856	7	of	of	IN
60025	5856	8	one	one	CD
60025	5856	9	of	of	IN
60025	5856	10	them	-PRON-	PRP
60025	5856	11	,	,	,
60025	5856	12	and	and	CC
60025	5856	13	pour	pour	VB
60025	5856	14	in	in	IN
60025	5856	15	a	a	DT
60025	5856	16	wine	wine	NN
60025	5856	17	glass	glass	NN
60025	5856	18	of	of	IN
60025	5856	19	the	the	DT
60025	5856	20	best	good	JJS
60025	5856	21	brewer	brewer	NN
60025	5856	22	's	's	POS
60025	5856	23	yeast	yeast	NN
60025	5856	24	;	;	:
60025	5856	25	mix	mix	VB
60025	5856	26	the	the	DT
60025	5856	27	flour	flour	NN
60025	5856	28	gradually	gradually	RB
60025	5856	29	into	into	IN
60025	5856	30	it	-PRON-	PRP
60025	5856	31	,	,	,
60025	5856	32	wetting	wet	VBG
60025	5856	33	it	-PRON-	PRP
60025	5856	34	with	with	IN
60025	5856	35	lukewarm	lukewarm	JJ
60025	5856	36	milk	milk	NN
60025	5856	37	;	;	:
60025	5856	38	cover	cover	VB
60025	5856	39	it	-PRON-	PRP
60025	5856	40	,	,	,
60025	5856	41	and	and	CC
60025	5856	42	set	set	VBD
60025	5856	43	it	-PRON-	PRP
60025	5856	44	by	by	IN
60025	5856	45	the	the	DT
60025	5856	46	fire	fire	NN
60025	5856	47	to	to	TO
60025	5856	48	rise	rise	VB
60025	5856	49	for	for	IN
60025	5856	50	about	about	RB
60025	5856	51	two	two	CD
60025	5856	52	hours	hour	NNS
60025	5856	53	.	.	.
60025	5857	1	This	this	DT
60025	5857	2	is	be	VBZ
60025	5857	3	setting	set	VBG
60025	5857	4	a	a	DT
60025	5857	5	sponge	sponge	NN
60025	5857	6	.	.	.
60025	5858	1	In	in	IN
60025	5858	2	the	the	DT
60025	5858	3	mean	mean	JJ
60025	5858	4	time	time	NN
60025	5858	5	,	,	,
60025	5858	6	cut	cut	VBD
60025	5858	7	up	up	RP
60025	5858	8	five	five	CD
60025	5858	9	ounces	ounce	NNS
60025	5858	10	of	of	IN
60025	5858	11	butter	butter	NN
60025	5858	12	into	into	IN
60025	5858	13	the	the	DT
60025	5858	14	other	other	JJ
60025	5858	15	dish	dish	NN
60025	5858	16	of	of	IN
60025	5858	17	flour	flour	NN
60025	5858	18	,	,	,
60025	5858	19	and	and	CC
60025	5858	20	rub	rub	VB
60025	5858	21	it	-PRON-	PRP
60025	5858	22	fine	fine	JJ
60025	5858	23	with	with	IN
60025	5858	24	your	-PRON-	PRP$
60025	5858	25	hands	hand	NNS
60025	5858	26	;	;	:
60025	5858	27	add	add	VB
60025	5858	28	half	half	PDT
60025	5858	29	a	a	DT
60025	5858	30	pound	pound	NN
60025	5858	31	of	of	IN
60025	5858	32	powdered	powdered	JJ
60025	5858	33	sugar	sugar	NN
60025	5858	34	,	,	,
60025	5858	35	a	a	DT
60025	5858	36	tea	tea	NN
60025	5858	37	-	-	HYPH
60025	5858	38	spoonful	spoonful	JJ
60025	5858	39	of	of	IN
60025	5858	40	powdered	powdered	JJ
60025	5858	41	cinnamon	cinnamon	NN
60025	5858	42	,	,	,
60025	5858	43	a	a	DT
60025	5858	44	grated	grate	VBN
60025	5858	45	nutmeg	nutmeg	NN
60025	5858	46	,	,	,
60025	5858	47	a	a	DT
60025	5858	48	table	table	NN
60025	5858	49	-	-	HYPH
60025	5858	50	spoonful	spoonful	JJ
60025	5858	51	of	of	IN
60025	5858	52	rose	rose	NN
60025	5858	53	water	water	NN
60025	5858	54	,	,	,
60025	5858	55	and	and	CC
60025	5858	56	a	a	DT
60025	5858	57	half	half	JJ
60025	5858	58	pint	pint	NN
60025	5858	59	of	of	IN
60025	5858	60	milk	milk	NN
60025	5858	61	.	.	.
60025	5859	1	Beat	beat	VB
60025	5859	2	three	three	CD
60025	5859	3	eggs	egg	NNS
60025	5859	4	very	very	RB
60025	5859	5	light	light	JJ
60025	5859	6	,	,	,
60025	5859	7	and	and	CC
60025	5859	8	stir	stir	VB
60025	5859	9	them	-PRON-	PRP
60025	5859	10	hard	hard	RB
60025	5859	11	into	into	IN
60025	5859	12	the	the	DT
60025	5859	13	mixture	mixture	NN
60025	5859	14	.	.	.
60025	5860	1	Then	then	RB
60025	5860	2	when	when	WRB
60025	5860	3	the	the	DT
60025	5860	4	sponge	sponge	NN
60025	5860	5	is	be	VBZ
60025	5860	6	perfectly	perfectly	RB
60025	5860	7	light	light	JJ
60025	5860	8	,	,	,
60025	5860	9	add	add	VB
60025	5860	10	it	-PRON-	PRP
60025	5860	11	to	to	IN
60025	5860	12	the	the	DT
60025	5860	13	other	other	JJ
60025	5860	14	ingredients	ingredient	NNS
60025	5860	15	,	,	,
60025	5860	16	mixing	mix	VBG
60025	5860	17	them	-PRON-	PRP
60025	5860	18	all	all	DT
60025	5860	19	thoroughly	thoroughly	RB
60025	5860	20	with	with	IN
60025	5860	21	a	a	DT
60025	5860	22	knife	knife	NN
60025	5860	23	.	.	.
60025	5861	1	Cover	cover	VB
60025	5861	2	it	-PRON-	PRP
60025	5861	3	,	,	,
60025	5861	4	and	and	CC
60025	5861	5	set	set	VBD
60025	5861	6	it	-PRON-	PRP
60025	5861	7	again	again	RB
60025	5861	8	by	by	IN
60025	5861	9	the	the	DT
60025	5861	10	fire	fire	NN
60025	5861	11	for	for	IN
60025	5861	12	another	another	DT
60025	5861	13	hour	hour	NN
60025	5861	14	.	.	.
60025	5862	1	When	when	WRB
60025	5862	2	it	-PRON-	PRP
60025	5862	3	is	be	VBZ
60025	5862	4	quite	quite	RB
60025	5862	5	light	light	JJ
60025	5862	6	,	,	,
60025	5862	7	flour	flour	VB
60025	5862	8	your	-PRON-	PRP$
60025	5862	9	paste	paste	NN
60025	5862	10	-	-	HYPH
60025	5862	11	board	board	NN
60025	5862	12	,	,	,
60025	5862	13	turn	turn	VB
60025	5862	14	out	out	RP
60025	5862	15	the	the	DT
60025	5862	16	lump	lump	NN
60025	5862	17	of	of	IN
60025	5862	18	dough	dough	NN
60025	5862	19	,	,	,
60025	5862	20	and	and	CC
60025	5862	21	cut	cut	VB
60025	5862	22	it	-PRON-	PRP
60025	5862	23	into	into	IN
60025	5862	24	thick	thick	JJ
60025	5862	25	diamond	diamond	NN
60025	5862	26	shaped	shape	VBN
60025	5862	27	cakes	cake	NNS
60025	5862	28	with	with	IN
60025	5862	29	a	a	DT
60025	5862	30	jagging	jag	VBG
60025	5862	31	iron	iron	NN
60025	5862	32	.	.	.
60025	5863	1	If	if	IN
60025	5863	2	you	-PRON-	PRP
60025	5863	3	find	find	VBP
60025	5863	4	the	the	DT
60025	5863	5	dough	dough	NN
60025	5863	6	so	so	RB
60025	5863	7	soft	soft	RB
60025	5863	8	as	as	IN
60025	5863	9	to	to	TO
60025	5863	10	be	be	VB
60025	5863	11	unmanageable	unmanageable	JJ
60025	5863	12	,	,	,
60025	5863	13	mix	mix	VB
60025	5863	14	in	in	IN
60025	5863	15	a	a	DT
60025	5863	16	little	little	RB
60025	5863	17	more	more	JJR
60025	5863	18	flour	flour	NN
60025	5863	19	;	;	:
60025	5863	20	but	but	CC
60025	5863	21	not	not	RB
60025	5863	22	else	else	RB
60025	5863	23	.	.	.
60025	5864	1	Have	have	VBP
60025	5864	2	ready	ready	JJ
60025	5864	3	a	a	DT
60025	5864	4	skillet	skillet	NN
60025	5864	5	of	of	IN
60025	5864	6	boiling	boiling	NN
60025	5864	7	lard	lard	NN
60025	5864	8	;	;	:
60025	5864	9	put	put	VB
60025	5864	10	the	the	DT
60025	5864	11	dough	dough	NN
60025	5864	12	-	-	HYPH
60025	5864	13	nuts	nut	NNS
60025	5864	14	into	into	IN
60025	5864	15	it	-PRON-	PRP
60025	5864	16	,	,	,
60025	5864	17	and	and	CC
60025	5864	18	fry	fry	VB
60025	5864	19	them	-PRON-	PRP
60025	5864	20	brown	brown	RB
60025	5864	21	;	;	:
60025	5864	22	and	and	CC
60025	5864	23	when	when	WRB
60025	5864	24	cool	cool	JJ
60025	5864	25	grate	grate	NN
60025	5864	26	loaf	loaf	NN
60025	5864	27	-	-	:
60025	5864	28	sugar	sugar	NN
60025	5864	29	over	over	IN
60025	5864	30	them	-PRON-	PRP
60025	5864	31	.	.	.
60025	5865	1	They	-PRON-	PRP
60025	5865	2	should	should	MD
60025	5865	3	be	be	VB
60025	5865	4	eaten	eat	VBN
60025	5865	5	quite	quite	RB
60025	5865	6	fresh	fresh	JJ
60025	5865	7	,	,	,
60025	5865	8	as	as	IN
60025	5865	9	next	next	JJ
60025	5865	10	day	day	NN
60025	5865	11	they	-PRON-	PRP
60025	5865	12	will	will	MD
60025	5865	13	be	be	VB
60025	5865	14	tough	tough	JJ
60025	5865	15	and	and	CC
60025	5865	16	heavy	heavy	JJ
60025	5865	17	;	;	:
60025	5865	18	therefore	therefore	RB
60025	5865	19	it	-PRON-	PRP
60025	5865	20	is	be	VBZ
60025	5865	21	best	good	JJS
60025	5865	22	to	to	TO
60025	5865	23	make	make	VB
60025	5865	24	no	no	DT
60025	5865	25	more	more	JJR
60025	5865	26	than	than	IN
60025	5865	27	you	-PRON-	PRP
60025	5865	28	want	want	VBP
60025	5865	29	for	for	IN
60025	5865	30	immediate	immediate	JJ
60025	5865	31	use	use	NN
60025	5865	32	.	.	.
60025	5866	1	The	the	DT
60025	5866	2	New	New	NNP
60025	5866	3	York	York	NNP
60025	5866	4	Oley	Oley	NNP
60025	5866	5	Koeks	Koeks	NNPS
60025	5866	6	are	be	VBP
60025	5866	7	dough	dough	NN
60025	5866	8	-	-	HYPH
60025	5866	9	nuts	nut	NNS
60025	5866	10	with	with	IN
60025	5866	11	currants	currant	NNS
60025	5866	12	and	and	CC
60025	5866	13	raisins	raisin	NNS
60025	5866	14	in	in	IN
60025	5866	15	them	-PRON-	PRP
60025	5866	16	.	.	.
60025	5867	1	WAFFLES.--Put	waffles.--put	ADD
60025	5867	2	two	two	CD
60025	5867	3	pints	pint	NNS
60025	5867	4	of	of	IN
60025	5867	5	rich	rich	JJ
60025	5867	6	milk	milk	NN
60025	5867	7	into	into	IN
60025	5867	8	separate	separate	JJ
60025	5867	9	pans	pan	NNS
60025	5867	10	.	.	.
60025	5868	1	Cut	cut	VB
60025	5868	2	up	up	RP
60025	5868	3	and	and	CC
60025	5868	4	melt	melt	VB
60025	5868	5	in	in	IN
60025	5868	6	one	one	CD
60025	5868	7	of	of	IN
60025	5868	8	them	-PRON-	PRP
60025	5868	9	a	a	DT
60025	5868	10	quarter	quarter	NN
60025	5868	11	of	of	IN
60025	5868	12	a	a	DT
60025	5868	13	pound	pound	NN
60025	5868	14	of	of	IN
60025	5868	15	butter	butter	NN
60025	5868	16	,	,	,
60025	5868	17	warming	warm	VBG
60025	5868	18	it	-PRON-	PRP
60025	5868	19	slightly	slightly	RB
60025	5868	20	;	;	:
60025	5868	21	then	then	RB
60025	5868	22	,	,	,
60025	5868	23	when	when	WRB
60025	5868	24	it	-PRON-	PRP
60025	5868	25	is	be	VBZ
60025	5868	26	melted	melt	VBN
60025	5868	27	,	,	,
60025	5868	28	stir	stir	VB
60025	5868	29	it	-PRON-	PRP
60025	5868	30	about	about	IN
60025	5868	31	,	,	,
60025	5868	32	and	and	CC
60025	5868	33	set	set	VBD
60025	5868	34	it	-PRON-	PRP
60025	5868	35	away	away	RB
60025	5868	36	to	to	IN
60025	5868	37	cool	cool	JJ
60025	5868	38	.	.	.
60025	5869	1	Beat	beat	VB
60025	5869	2	eight	eight	CD
60025	5869	3	eggs	egg	NNS
60025	5869	4	till	till	IN
60025	5869	5	very	very	RB
60025	5869	6	light	light	JJ
60025	5869	7	,	,	,
60025	5869	8	and	and	CC
60025	5869	9	mix	mix	VB
60025	5869	10	them	-PRON-	PRP
60025	5869	11	gradually	gradually	RB
60025	5869	12	into	into	IN
60025	5869	13	the	the	DT
60025	5869	14	other	other	JJ
60025	5869	15	pan	pan	NN
60025	5869	16	of	of	IN
60025	5869	17	milk	milk	NN
60025	5869	18	,	,	,
60025	5869	19	alternately	alternately	RB
60025	5869	20	with	with	IN
60025	5869	21	half	half	PDT
60025	5869	22	a	a	DT
60025	5869	23	pound	pound	NN
60025	5869	24	of	of	IN
60025	5869	25	flour	flour	NN
60025	5869	26	.	.	.
60025	5870	1	Then	then	RB
60025	5870	2	mix	mix	VB
60025	5870	3	in	in	RP
60025	5870	4	by	by	IN
60025	5870	5	degrees	degree	NNS
60025	5870	6	the	the	DT
60025	5870	7	milk	milk	NN
60025	5870	8	that	that	WDT
60025	5870	9	has	have	VBZ
60025	5870	10	the	the	DT
60025	5870	11	butter	butter	NN
60025	5870	12	in	in	IN
60025	5870	13	it	-PRON-	PRP
60025	5870	14	.	.	.
60025	5871	1	Lastly	lastly	RB
60025	5871	2	,	,	,
60025	5871	3	stir	stir	NN
60025	5871	4	in	in	IN
60025	5871	5	a	a	DT
60025	5871	6	large	large	JJ
60025	5871	7	table	table	NN
60025	5871	8	-	-	HYPH
60025	5871	9	spoonful	spoonful	JJ
60025	5871	10	of	of	IN
60025	5871	11	strong	strong	JJ
60025	5871	12	fresh	fresh	JJ
60025	5871	13	yeast	yeast	NN
60025	5871	14	.	.	.
60025	5872	1	Cover	cover	VB
60025	5872	2	the	the	DT
60025	5872	3	pan	pan	NN
60025	5872	4	,	,	,
60025	5872	5	and	and	CC
60025	5872	6	set	set	VBD
60025	5872	7	it	-PRON-	PRP
60025	5872	8	near	near	IN
60025	5872	9	the	the	DT
60025	5872	10	fire	fire	NN
60025	5872	11	to	to	TO
60025	5872	12	rise	rise	VB
60025	5872	13	.	.	.
60025	5873	1	When	when	WRB
60025	5873	2	the	the	DT
60025	5873	3	batter	batter	NN
60025	5873	4	is	be	VBZ
60025	5873	5	quite	quite	RB
60025	5873	6	light	light	JJ
60025	5873	7	,	,	,
60025	5873	8	heat	heat	VB
60025	5873	9	your	-PRON-	PRP$
60025	5873	10	waffle	waffle	NN
60025	5873	11	-	-	HYPH
60025	5873	12	iron	iron	NN
60025	5873	13	,	,	,
60025	5873	14	by	by	IN
60025	5873	15	putting	put	VBG
60025	5873	16	it	-PRON-	PRP
60025	5873	17	among	among	IN
60025	5873	18	the	the	DT
60025	5873	19	coals	coal	NNS
60025	5873	20	of	of	IN
60025	5873	21	a	a	DT
60025	5873	22	clear	clear	JJ
60025	5873	23	bright	bright	JJ
60025	5873	24	fire	fire	NN
60025	5873	25	;	;	:
60025	5873	26	grease	grease	VB
60025	5873	27	the	the	DT
60025	5873	28	inside	inside	NN
60025	5873	29	with	with	IN
60025	5873	30	butter	butter	NN
60025	5873	31	tied	tie	VBN
60025	5873	32	in	in	IN
60025	5873	33	a	a	DT
60025	5873	34	rag	rag	NN
60025	5873	35	,	,	,
60025	5873	36	and	and	CC
60025	5873	37	then	then	RB
60025	5873	38	put	put	VBP
60025	5873	39	in	in	RP
60025	5873	40	some	some	DT
60025	5873	41	batter	batter	NN
60025	5873	42	.	.	.
60025	5874	1	Shut	shut	VB
60025	5874	2	the	the	DT
60025	5874	3	iron	iron	NN
60025	5874	4	closely	closely	RB
60025	5874	5	,	,	,
60025	5874	6	and	and	CC
60025	5874	7	when	when	WRB
60025	5874	8	the	the	DT
60025	5874	9	waffle	waffle	NN
60025	5874	10	is	be	VBZ
60025	5874	11	done	do	VBN
60025	5874	12	on	on	IN
60025	5874	13	one	one	CD
60025	5874	14	side	side	NN
60025	5874	15	,	,	,
60025	5874	16	turn	turn	VB
60025	5874	17	the	the	DT
60025	5874	18	iron	iron	NN
60025	5874	19	on	on	IN
60025	5874	20	the	the	DT
60025	5874	21	other	other	JJ
60025	5874	22	.	.	.
60025	5875	1	Take	take	VB
60025	5875	2	the	the	DT
60025	5875	3	cake	cake	NN
60025	5875	4	out	out	RP
60025	5875	5	by	by	IN
60025	5875	6	slipping	slip	VBG
60025	5875	7	a	a	DT
60025	5875	8	knife	knife	NN
60025	5875	9	underneath	underneath	RB
60025	5875	10	;	;	:
60025	5875	11	and	and	CC
60025	5875	12	then	then	RB
60025	5875	13	heat	heat	VB
60025	5875	14	and	and	CC
60025	5875	15	grease	grease	VB
60025	5875	16	the	the	DT
60025	5875	17	iron	iron	NN
60025	5875	18	for	for	IN
60025	5875	19	another	another	DT
60025	5875	20	waffle	waffle	NN
60025	5875	21	.	.	.
60025	5876	1	Send	send	VB
60025	5876	2	them	-PRON-	PRP
60025	5876	3	to	to	TO
60025	5876	4	table	table	VB
60025	5876	5	quite	quite	RB
60025	5876	6	hot	hot	JJ
60025	5876	7	,	,	,
60025	5876	8	four	four	CD
60025	5876	9	or	or	CC
60025	5876	10	six	six	CD
60025	5876	11	on	on	IN
60025	5876	12	a	a	DT
60025	5876	13	plate	plate	NN
60025	5876	14	;	;	,
60025	5876	15	having	have	VBG
60025	5876	16	buttered	butter	VBN
60025	5876	17	them	-PRON-	PRP
60025	5876	18	and	and	CC
60025	5876	19	strewed	strew	VBN
60025	5876	20	over	over	IN
60025	5876	21	each	each	DT
60025	5876	22	a	a	DT
60025	5876	23	mixture	mixture	NN
60025	5876	24	of	of	IN
60025	5876	25	powdered	powdered	JJ
60025	5876	26	cinnamon	cinnamon	NN
60025	5876	27	,	,	,
60025	5876	28	and	and	CC
60025	5876	29	white	white	JJ
60025	5876	30	sugar	sugar	NN
60025	5876	31	.	.	.
60025	5877	1	Or	or	CC
60025	5877	2	you	-PRON-	PRP
60025	5877	3	may	may	MD
60025	5877	4	send	send	VB
60025	5877	5	the	the	DT
60025	5877	6	sugar	sugar	NN
60025	5877	7	and	and	CC
60025	5877	8	cinnamon	cinnamon	NN
60025	5877	9	in	in	IN
60025	5877	10	a	a	DT
60025	5877	11	little	little	JJ
60025	5877	12	glass	glass	NN
60025	5877	13	bowl	bowl	NN
60025	5877	14	.	.	.
60025	5878	1	In	in	IN
60025	5878	2	buying	buy	VBG
60025	5878	3	waffle	waffle	NN
60025	5878	4	-	-	HYPH
60025	5878	5	irons	iron	NNS
60025	5878	6	,	,	,
60025	5878	7	do	do	VBP
60025	5878	8	not	not	RB
60025	5878	9	choose	choose	VB
60025	5878	10	those	those	DT
60025	5878	11	broad	broad	JJ
60025	5878	12	shallow	shallow	JJ
60025	5878	13	ones	one	NNS
60025	5878	14	that	that	WDT
60025	5878	15	are	be	VBP
60025	5878	16	to	to	TO
60025	5878	17	hold	hold	VB
60025	5878	18	four	four	CD
60025	5878	19	at	at	IN
60025	5878	20	a	a	DT
60025	5878	21	time	time	NN
60025	5878	22	;	;	:
60025	5878	23	as	as	IN
60025	5878	24	the	the	DT
60025	5878	25	waffles	waffle	NNS
60025	5878	26	baked	bake	VBD
60025	5878	27	in	in	IN
60025	5878	28	them	-PRON-	PRP
60025	5878	29	are	be	VBP
60025	5878	30	too	too	RB
60025	5878	31	small	small	JJ
60025	5878	32	,	,	,
60025	5878	33	too	too	RB
60025	5878	34	thin	thin	JJ
60025	5878	35	,	,	,
60025	5878	36	and	and	CC
60025	5878	37	are	be	VBP
60025	5878	38	never	never	RB
60025	5878	39	of	of	IN
60025	5878	40	a	a	DT
60025	5878	41	good	good	JJ
60025	5878	42	shape	shape	NN
60025	5878	43	.	.	.
60025	5879	1	The	the	DT
60025	5879	2	common	common	JJ
60025	5879	3	sort	sort	NN
60025	5879	4	that	that	WDT
60025	5879	5	bake	bake	VBP
60025	5879	6	but	but	CC
60025	5879	7	two	two	CD
60025	5879	8	at	at	IN
60025	5879	9	once	once	RB
60025	5879	10	are	be	VBP
60025	5879	11	much	much	RB
60025	5879	12	the	the	DT
60025	5879	13	best	good	JJS
60025	5879	14	.	.	.
60025	5880	1	They	-PRON-	PRP
60025	5880	2	should	should	MD
60025	5880	3	be	be	VB
60025	5880	4	of	of	IN
60025	5880	5	a	a	DT
60025	5880	6	deep	deep	JJ
60025	5880	7	well	well	RB
60025	5880	8	-	-	HYPH
60025	5880	9	cut	cut	VBN
60025	5880	10	pattern	pattern	NN
60025	5880	11	.	.	.
60025	5881	1	NEW	NEW	NNP
60025	5881	2	YORK	YORK	NNP
60025	5881	3	COOKIES.--Take	cookies.--take	VBP
60025	5881	4	a	a	DT
60025	5881	5	half	half	JJ
60025	5881	6	-	-	HYPH
60025	5881	7	pint	pint	NN
60025	5881	8	or	or	CC
60025	5881	9	a	a	DT
60025	5881	10	tumbler	tumbler	NN
60025	5881	11	full	full	JJ
60025	5881	12	of	of	IN
60025	5881	13	cold	cold	JJ
60025	5881	14	water	water	NN
60025	5881	15	,	,	,
60025	5881	16	and	and	CC
60025	5881	17	mix	mix	VB
60025	5881	18	it	-PRON-	PRP
60025	5881	19	with	with	IN
60025	5881	20	half	half	PDT
60025	5881	21	a	a	DT
60025	5881	22	pound	pound	NN
60025	5881	23	of	of	IN
60025	5881	24	powdered	powder	VBN
60025	5881	25	white	white	JJ
60025	5881	26	sugar	sugar	NN
60025	5881	27	.	.	.
60025	5882	1	Sift	Sift	NNP
60025	5882	2	three	three	CD
60025	5882	3	pounds	pound	NNS
60025	5882	4	of	of	IN
60025	5882	5	flour	flour	NN
60025	5882	6	into	into	IN
60025	5882	7	a	a	DT
60025	5882	8	large	large	JJ
60025	5882	9	pan	pan	NN
60025	5882	10	,	,	,
60025	5882	11	and	and	CC
60025	5882	12	cut	cut	VBD
60025	5882	13	up	up	RP
60025	5882	14	in	in	IN
60025	5882	15	it	-PRON-	PRP
60025	5882	16	a	a	DT
60025	5882	17	pound	pound	NN
60025	5882	18	of	of	IN
60025	5882	19	butter	butter	NN
60025	5882	20	;	;	:
60025	5882	21	rub	rub	VB
60025	5882	22	the	the	DT
60025	5882	23	butter	butter	NN
60025	5882	24	very	very	RB
60025	5882	25	fine	fine	RB
60025	5882	26	into	into	IN
60025	5882	27	the	the	DT
60025	5882	28	flour	flour	NN
60025	5882	29	.	.	.
60025	5883	1	Add	add	VB
60025	5883	2	a	a	DT
60025	5883	3	grated	grate	VBN
60025	5883	4	nutmeg	nutmeg	NN
60025	5883	5	,	,	,
60025	5883	6	and	and	CC
60025	5883	7	a	a	DT
60025	5883	8	tea	tea	NN
60025	5883	9	-	-	HYPH
60025	5883	10	spoonful	spoonful	JJ
60025	5883	11	of	of	IN
60025	5883	12	powdered	powdered	JJ
60025	5883	13	cinnamon	cinnamon	NN
60025	5883	14	,	,	,
60025	5883	15	with	with	IN
60025	5883	16	a	a	DT
60025	5883	17	wine	wine	NN
60025	5883	18	glass	glass	NN
60025	5883	19	of	of	IN
60025	5883	20	rose	rose	NN
60025	5883	21	water	water	NN
60025	5883	22	.	.	.
60025	5884	1	Work	work	VB
60025	5884	2	in	in	IN
60025	5884	3	the	the	DT
60025	5884	4	sugar	sugar	NN
60025	5884	5	,	,	,
60025	5884	6	and	and	CC
60025	5884	7	make	make	VB
60025	5884	8	the	the	DT
60025	5884	9	whole	whole	NN
60025	5884	10	into	into	IN
60025	5884	11	a	a	DT
60025	5884	12	stiff	stiff	JJ
60025	5884	13	dough	dough	NN
60025	5884	14	,	,	,
60025	5884	15	adding	add	VBG
60025	5884	16	,	,	,
60025	5884	17	if	if	IN
60025	5884	18	necessary	necessary	JJ
60025	5884	19	,	,	,
60025	5884	20	a	a	DT
60025	5884	21	little	little	JJ
60025	5884	22	cold	cold	JJ
60025	5884	23	water	water	NN
60025	5884	24	.	.	.
60025	5885	1	Dissolve	dissolve	VB
60025	5885	2	a	a	DT
60025	5885	3	tea	tea	NN
60025	5885	4	-	-	HYPH
60025	5885	5	spoonful	spoonful	JJ
60025	5885	6	of	of	IN
60025	5885	7	soda	soda	NN
60025	5885	8	in	in	IN
60025	5885	9	just	just	RB
60025	5885	10	enough	enough	JJ
60025	5885	11	tepid	tepid	NN
60025	5885	12	water	water	NN
60025	5885	13	to	to	TO
60025	5885	14	cover	cover	VB
60025	5885	15	it	-PRON-	PRP
60025	5885	16	;	;	:
60025	5885	17	and	and	CC
60025	5885	18	mix	mix	VB
60025	5885	19	it	-PRON-	PRP
60025	5885	20	in	in	RP
60025	5885	21	at	at	IN
60025	5885	22	the	the	DT
60025	5885	23	last	last	JJ
60025	5885	24	.	.	.
60025	5886	1	Take	take	VB
60025	5886	2	the	the	DT
60025	5886	3	lump	lump	NN
60025	5886	4	of	of	IN
60025	5886	5	dough	dough	NN
60025	5886	6	out	out	IN
60025	5886	7	of	of	IN
60025	5886	8	the	the	DT
60025	5886	9	pan	pan	NN
60025	5886	10	,	,	,
60025	5886	11	and	and	CC
60025	5886	12	knead	knead	VB
60025	5886	13	it	-PRON-	PRP
60025	5886	14	on	on	IN
60025	5886	15	the	the	DT
60025	5886	16	paste	paste	NN
60025	5886	17	-	-	HYPH
60025	5886	18	board	board	NN
60025	5886	19	till	till	IN
60025	5886	20	it	-PRON-	PRP
60025	5886	21	becomes	become	VBZ
60025	5886	22	quite	quite	RB
60025	5886	23	light	light	JJ
60025	5886	24	.	.	.
60025	5887	1	Then	then	RB
60025	5887	2	roll	roll	VB
60025	5887	3	it	-PRON-	PRP
60025	5887	4	out	out	RP
60025	5887	5	rather	rather	RB
60025	5887	6	more	more	JJR
60025	5887	7	than	than	IN
60025	5887	8	half	half	PDT
60025	5887	9	an	an	DT
60025	5887	10	inch	inch	NN
60025	5887	11	thick	thick	JJ
60025	5887	12	,	,	,
60025	5887	13	and	and	CC
60025	5887	14	cut	cut	VBD
60025	5887	15	it	-PRON-	PRP
60025	5887	16	into	into	IN
60025	5887	17	square	square	JJ
60025	5887	18	cakes	cake	NNS
60025	5887	19	with	with	IN
60025	5887	20	a	a	DT
60025	5887	21	jagging	jag	VBG
60025	5887	22	iron	iron	NN
60025	5887	23	or	or	CC
60025	5887	24	with	with	IN
60025	5887	25	a	a	DT
60025	5887	26	sharp	sharp	JJ
60025	5887	27	knife	knife	NN
60025	5887	28	.	.	.
60025	5888	1	Stamp	stamp	VB
60025	5888	2	the	the	DT
60025	5888	3	surface	surface	NN
60025	5888	4	of	of	IN
60025	5888	5	each	each	DT
60025	5888	6	with	with	IN
60025	5888	7	a	a	DT
60025	5888	8	cake	cake	NN
60025	5888	9	print	print	NN
60025	5888	10	.	.	.
60025	5889	1	Lay	lay	VB
60025	5889	2	them	-PRON-	PRP
60025	5889	3	in	in	IN
60025	5889	4	buttered	butter	VBN
60025	5889	5	pans	pan	NNS
60025	5889	6	,	,	,
60025	5889	7	and	and	CC
60025	5889	8	bake	bake	VB
60025	5889	9	them	-PRON-	PRP
60025	5889	10	of	of	IN
60025	5889	11	a	a	DT
60025	5889	12	light	light	JJ
60025	5889	13	brown	brown	NNP
60025	5889	14	in	in	IN
60025	5889	15	a	a	DT
60025	5889	16	brisk	brisk	JJ
60025	5889	17	oven	oven	NN
60025	5889	18	.	.	.
60025	5890	1	They	-PRON-	PRP
60025	5890	2	are	be	VBP
60025	5890	3	similar	similar	JJ
60025	5890	4	to	to	IN
60025	5890	5	what	what	WP
60025	5890	6	are	be	VBP
60025	5890	7	called	call	VBN
60025	5890	8	New	New	NNP
60025	5890	9	Year	Year	NNP
60025	5890	10	's	's	POS
60025	5890	11	cakes	cake	NNS
60025	5890	12	,	,	,
60025	5890	13	and	and	CC
60025	5890	14	will	will	MD
60025	5890	15	keep	keep	VB
60025	5890	16	two	two	CD
60025	5890	17	or	or	CC
60025	5890	18	three	three	CD
60025	5890	19	weeks	week	NNS
60025	5890	20	.	.	.
60025	5891	1	In	in	IN
60025	5891	2	mixing	mix	VBG
60025	5891	3	the	the	DT
60025	5891	4	dough	dough	NN
60025	5891	5	,	,	,
60025	5891	6	you	-PRON-	PRP
60025	5891	7	may	may	MD
60025	5891	8	add	add	VB
60025	5891	9	three	three	CD
60025	5891	10	table	table	NN
60025	5891	11	-	-	HYPH
60025	5891	12	spoonfuls	spoonful	NNS
60025	5891	13	of	of	IN
60025	5891	14	carraway	carraway	NN
60025	5891	15	seeds	seed	NNS
60025	5891	16	.	.	.
60025	5892	1	SUGAR	SUGAR	NNP
60025	5892	2	BISCUIT.--Wet	biscuit.--wet	VB
60025	5892	3	a	a	DT
60025	5892	4	pound	pound	NN
60025	5892	5	of	of	IN
60025	5892	6	sugar	sugar	NN
60025	5892	7	with	with	IN
60025	5892	8	two	two	CD
60025	5892	9	large	large	JJ
60025	5892	10	tea	tea	NN
60025	5892	11	-	-	HYPH
60025	5892	12	cups	cup	NNS
60025	5892	13	full	full	JJ
60025	5892	14	of	of	IN
60025	5892	15	milk	milk	NN
60025	5892	16	;	;	:
60025	5892	17	and	and	CC
60025	5892	18	rub	rub	VB
60025	5892	19	a	a	DT
60025	5892	20	pound	pound	NN
60025	5892	21	of	of	IN
60025	5892	22	butter	butter	NN
60025	5892	23	into	into	IN
60025	5892	24	two	two	CD
60025	5892	25	pounds	pound	NNS
60025	5892	26	of	of	IN
60025	5892	27	flour	flour	NN
60025	5892	28	;	;	:
60025	5892	29	adding	add	VBG
60025	5892	30	a	a	DT
60025	5892	31	table	table	NN
60025	5892	32	-	-	HYPH
60025	5892	33	spoonful	spoonful	JJ
60025	5892	34	of	of	IN
60025	5892	35	cinnamon	cinnamon	NN
60025	5892	36	,	,	,
60025	5892	37	or	or	CC
60025	5892	38	a	a	DT
60025	5892	39	handful	handful	NN
60025	5892	40	of	of	IN
60025	5892	41	carraway	carraway	NN
60025	5892	42	seeds	seed	NNS
60025	5892	43	.	.	.
60025	5893	1	Mix	mix	VB
60025	5893	2	in	in	IN
60025	5893	3	the	the	DT
60025	5893	4	sugar	sugar	NN
60025	5893	5	,	,	,
60025	5893	6	add	add	VB
60025	5893	7	a	a	DT
60025	5893	8	tea	tea	NN
60025	5893	9	-	-	HYPH
60025	5893	10	spoonful	spoonful	JJ
60025	5893	11	of	of	IN
60025	5893	12	soda	soda	NN
60025	5893	13	dissolved	dissolve	VBN
60025	5893	14	,	,	,
60025	5893	15	and	and	CC
60025	5893	16	make	make	VB
60025	5893	17	the	the	DT
60025	5893	18	whole	whole	NN
60025	5893	19	into	into	IN
60025	5893	20	a	a	DT
60025	5893	21	stiff	stiff	JJ
60025	5893	22	dough	dough	NN
60025	5893	23	.	.	.
60025	5894	1	Knead	knead	VB
60025	5894	2	it	-PRON-	PRP
60025	5894	3	,	,	,
60025	5894	4	and	and	CC
60025	5894	5	then	then	RB
60025	5894	6	roll	roll	VB
60025	5894	7	it	-PRON-	PRP
60025	5894	8	out	out	RP
60025	5894	9	into	into	IN
60025	5894	10	a	a	DT
60025	5894	11	sheet	sheet	NN
60025	5894	12	about	about	IN
60025	5894	13	half	half	PDT
60025	5894	14	an	an	DT
60025	5894	15	inch	inch	NN
60025	5894	16	thick	thick	JJ
60025	5894	17	.	.	.
60025	5895	1	Beat	beat	VB
60025	5895	2	it	-PRON-	PRP
60025	5895	3	on	on	IN
60025	5895	4	both	both	DT
60025	5895	5	sides	side	NNS
60025	5895	6	with	with	IN
60025	5895	7	the	the	DT
60025	5895	8	rolling	rolling	NN
60025	5895	9	-	-	HYPH
60025	5895	10	pin	pin	NN
60025	5895	11	,	,	,
60025	5895	12	and	and	CC
60025	5895	13	then	then	RB
60025	5895	14	cut	cut	VB
60025	5895	15	it	-PRON-	PRP
60025	5895	16	out	out	RP
60025	5895	17	with	with	IN
60025	5895	18	the	the	DT
60025	5895	19	edge	edge	NN
60025	5895	20	of	of	IN
60025	5895	21	a	a	DT
60025	5895	22	tumbler	tumbler	NN
60025	5895	23	into	into	IN
60025	5895	24	round	round	JJ
60025	5895	25	cakes	cake	NNS
60025	5895	26	.	.	.
60025	5896	1	Prick	prick	VB
60025	5896	2	them	-PRON-	PRP
60025	5896	3	with	with	IN
60025	5896	4	a	a	DT
60025	5896	5	fork	fork	NN
60025	5896	6	,	,	,
60025	5896	7	lay	lie	VBD
60025	5896	8	them	-PRON-	PRP
60025	5896	9	in	in	IN
60025	5896	10	buttered	butter	VBN
60025	5896	11	pans	pan	NNS
60025	5896	12	,	,	,
60025	5896	13	and	and	CC
60025	5896	14	bake	bake	VB
60025	5896	15	them	-PRON-	PRP
60025	5896	16	light	light	JJ
60025	5896	17	brown	brown	JJ
60025	5896	18	in	in	IN
60025	5896	19	a	a	DT
60025	5896	20	quick	quick	JJ
60025	5896	21	oven	oven	NN
60025	5896	22	.	.	.
60025	5897	1	You	-PRON-	PRP
60025	5897	2	may	may	MD
60025	5897	3	colour	colour	VB
60025	5897	4	them	-PRON-	PRP
60025	5897	5	yellow	yellow	JJ
60025	5897	6	by	by	IN
60025	5897	7	mixing	mix	VBG
60025	5897	8	in	in	RP
60025	5897	9	with	with	IN
60025	5897	10	the	the	DT
60025	5897	11	other	other	JJ
60025	5897	12	ingredients	ingredient	NNS
60025	5897	13	a	a	DT
60025	5897	14	little	little	JJ
60025	5897	15	of	of	IN
60025	5897	16	the	the	DT
60025	5897	17	infusion	infusion	NN
60025	5897	18	of	of	IN
60025	5897	19	saffron	saffron	NN
60025	5897	20	.	.	.
60025	5898	1	These	these	DT
60025	5898	2	are	be	VBP
60025	5898	3	the	the	DT
60025	5898	4	hard	hard	JJ
60025	5898	5	sugar	sugar	NN
60025	5898	6	-	-	HYPH
60025	5898	7	biscuits	biscuit	NNS
60025	5898	8	.	.	.
60025	5899	1	RUSKS.--Sift	rusks.--sift	VB
60025	5899	2	three	three	CD
60025	5899	3	pounds	pound	NNS
60025	5899	4	of	of	IN
60025	5899	5	flour	flour	NN
60025	5899	6	into	into	IN
60025	5899	7	a	a	DT
60025	5899	8	large	large	JJ
60025	5899	9	pan	pan	NN
60025	5899	10	,	,	,
60025	5899	11	and	and	CC
60025	5899	12	rub	rub	VB
60025	5899	13	into	into	IN
60025	5899	14	it	-PRON-	PRP
60025	5899	15	half	half	PDT
60025	5899	16	a	a	DT
60025	5899	17	pound	pound	NN
60025	5899	18	of	of	IN
60025	5899	19	butter	butter	NN
60025	5899	20	,	,	,
60025	5899	21	and	and	CC
60025	5899	22	half	half	PDT
60025	5899	23	a	a	DT
60025	5899	24	pound	pound	NN
60025	5899	25	of	of	IN
60025	5899	26	sugar	sugar	NN
60025	5899	27	.	.	.
60025	5900	1	Beat	beat	VB
60025	5900	2	two	two	CD
60025	5900	3	eggs	egg	NNS
60025	5900	4	very	very	RB
60025	5900	5	light	light	JJ
60025	5900	6	,	,	,
60025	5900	7	and	and	CC
60025	5900	8	stir	stir	VB
60025	5900	9	them	-PRON-	PRP
60025	5900	10	into	into	IN
60025	5900	11	a	a	DT
60025	5900	12	pint	pint	NN
60025	5900	13	and	and	CC
60025	5900	14	a	a	DT
60025	5900	15	half	half	NN
60025	5900	16	of	of	IN
60025	5900	17	milk	milk	NN
60025	5900	18	,	,	,
60025	5900	19	adding	add	VBG
60025	5900	20	two	two	CD
60025	5900	21	table	table	NN
60025	5900	22	-	-	HYPH
60025	5900	23	spoonfuls	spoonful	NNS
60025	5900	24	of	of	IN
60025	5900	25	rose	rose	NN
60025	5900	26	water	water	NN
60025	5900	27	,	,	,
60025	5900	28	and	and	CC
60025	5900	29	three	three	CD
60025	5900	30	table	table	NN
60025	5900	31	-	-	HYPH
60025	5900	32	spoonfuls	spoonful	NNS
60025	5900	33	of	of	IN
60025	5900	34	the	the	DT
60025	5900	35	best	good	JJS
60025	5900	36	and	and	CC
60025	5900	37	strongest	strong	JJS
60025	5900	38	yeast	yeast	NN
60025	5900	39	.	.	.
60025	5901	1	Make	make	VB
60025	5901	2	a	a	DT
60025	5901	3	hole	hole	NN
60025	5901	4	in	in	IN
60025	5901	5	the	the	DT
60025	5901	6	middle	middle	NN
60025	5901	7	of	of	IN
60025	5901	8	the	the	DT
60025	5901	9	flour	flour	NN
60025	5901	10	,	,	,
60025	5901	11	pour	pour	VBP
60025	5901	12	in	in	IN
60025	5901	13	the	the	DT
60025	5901	14	liquid	liquid	NN
60025	5901	15	,	,	,
60025	5901	16	and	and	CC
60025	5901	17	gradually	gradually	RB
60025	5901	18	mix	mix	VB
60025	5901	19	the	the	DT
60025	5901	20	flour	flour	NN
60025	5901	21	into	into	IN
60025	5901	22	it	-PRON-	PRP
60025	5901	23	till	till	IN
60025	5901	24	you	-PRON-	PRP
60025	5901	25	have	have	VBP
60025	5901	26	a	a	DT
60025	5901	27	thick	thick	JJ
60025	5901	28	batter	batter	NN
60025	5901	29	.	.	.
60025	5902	1	Cover	cover	VB
60025	5902	2	it	-PRON-	PRP
60025	5902	3	,	,	,
60025	5902	4	and	and	CC
60025	5902	5	set	set	VBD
60025	5902	6	it	-PRON-	PRP
60025	5902	7	by	by	IN
60025	5902	8	the	the	DT
60025	5902	9	fire	fire	NN
60025	5902	10	to	to	TO
60025	5902	11	rise	rise	VB
60025	5902	12	.	.	.
60025	5903	1	When	when	WRB
60025	5903	2	it	-PRON-	PRP
60025	5903	3	is	be	VBZ
60025	5903	4	quite	quite	RB
60025	5903	5	light	light	JJ
60025	5903	6	,	,	,
60025	5903	7	put	put	VB
60025	5903	8	it	-PRON-	PRP
60025	5903	9	on	on	IN
60025	5903	10	your	-PRON-	PRP$
60025	5903	11	paste	paste	NN
60025	5903	12	-	-	HYPH
60025	5903	13	board	board	NN
60025	5903	14	and	and	CC
60025	5903	15	knead	knead	VB
60025	5903	16	it	-PRON-	PRP
60025	5903	17	well	well	RB
60025	5903	18	.	.	.
60025	5904	1	Then	then	RB
60025	5904	2	divide	divide	VB
60025	5904	3	it	-PRON-	PRP
60025	5904	4	into	into	IN
60025	5904	5	small	small	JJ
60025	5904	6	round	round	JJ
60025	5904	7	cakes	cake	NNS
60025	5904	8	and	and	CC
60025	5904	9	knead	knead	VBP
60025	5904	10	each	each	DT
60025	5904	11	separately	separately	RB
60025	5904	12	.	.	.
60025	5905	1	Lay	lay	VB
60025	5905	2	them	-PRON-	PRP
60025	5905	3	very	very	RB
60025	5905	4	near	near	IN
60025	5905	5	each	each	DT
60025	5905	6	other	other	JJ
60025	5905	7	in	in	IN
60025	5905	8	shallow	shallow	JJ
60025	5905	9	iron	iron	NN
60025	5905	10	pans	pan	NNS
60025	5905	11	that	that	WDT
60025	5905	12	have	have	VBP
60025	5905	13	been	be	VBN
60025	5905	14	sprinkled	sprinkle	VBN
60025	5905	15	with	with	IN
60025	5905	16	flour	flour	NN
60025	5905	17	.	.	.
60025	5906	1	Prick	prick	VB
60025	5906	2	the	the	DT
60025	5906	3	top	top	NN
60025	5906	4	of	of	IN
60025	5906	5	each	each	DT
60025	5906	6	rusk	rusk	NN
60025	5906	7	with	with	IN
60025	5906	8	a	a	DT
60025	5906	9	fork	fork	NN
60025	5906	10	,	,	,
60025	5906	11	and	and	CC
60025	5906	12	set	set	VBD
60025	5906	13	them	-PRON-	PRP
60025	5906	14	by	by	IN
60025	5906	15	the	the	DT
60025	5906	16	fire	fire	NN
60025	5906	17	to	to	TO
60025	5906	18	rise	rise	VB
60025	5906	19	again	again	RB
60025	5906	20	for	for	IN
60025	5906	21	half	half	PDT
60025	5906	22	an	an	DT
60025	5906	23	hour	hour	NN
60025	5906	24	or	or	CC
60025	5906	25	more	more	JJR
60025	5906	26	.	.	.
60025	5907	1	When	when	WRB
60025	5907	2	they	-PRON-	PRP
60025	5907	3	are	be	VBP
60025	5907	4	perfectly	perfectly	RB
60025	5907	5	light	light	JJ
60025	5907	6	,	,	,
60025	5907	7	bake	bake	VB
60025	5907	8	them	-PRON-	PRP
60025	5907	9	in	in	IN
60025	5907	10	a	a	DT
60025	5907	11	moderate	moderate	JJ
60025	5907	12	oven	oven	NN
60025	5907	13	.	.	.
60025	5908	1	They	-PRON-	PRP
60025	5908	2	are	be	VBP
60025	5908	3	best	good	JJS
60025	5908	4	when	when	WRB
60025	5908	5	fresh	fresh	JJ
60025	5908	6	.	.	.
60025	5909	1	Soft	soft	JJ
60025	5909	2	sugar	sugar	NN
60025	5909	3	-	-	HYPH
60025	5909	4	biscuits	biscuit	NNS
60025	5909	5	are	be	VBP
60025	5909	6	made	make	VBN
60025	5909	7	the	the	DT
60025	5909	8	same	same	JJ
60025	5909	9	way	way	NN
60025	5909	10	.	.	.
60025	5910	1	You	-PRON-	PRP
60025	5910	2	can	can	MD
60025	5910	3	convert	convert	VB
60025	5910	4	them	-PRON-	PRP
60025	5910	5	into	into	IN
60025	5910	6	what	what	WP
60025	5910	7	are	be	VBP
60025	5910	8	called	call	VBN
60025	5910	9	Hard	Hard	NNP
60025	5910	10	Rusks	Rusks	NNPS
60025	5910	11	,	,	,
60025	5910	12	or	or	CC
60025	5910	13	Tops	Tops	NNP
60025	5910	14	and	and	CC
60025	5910	15	Bottoms	Bottoms	NNPS
60025	5910	16	,	,	,
60025	5910	17	by	by	IN
60025	5910	18	splitting	split	VBG
60025	5910	19	them	-PRON-	PRP
60025	5910	20	in	in	IN
60025	5910	21	half	half	DT
60025	5910	22	,	,	,
60025	5910	23	and	and	CC
60025	5910	24	putting	put	VBG
60025	5910	25	them	-PRON-	PRP
60025	5910	26	again	again	RB
60025	5910	27	into	into	IN
60025	5910	28	the	the	DT
60025	5910	29	oven	oven	NN
60025	5910	30	to	to	TO
60025	5910	31	harden	harden	VB
60025	5910	32	and	and	CC
60025	5910	33	crisp	crisp	NNS
60025	5910	34	.	.	.
60025	5911	1	MILK	MILK	NNP
60025	5911	2	BISCUIT.--Cut	biscuit.--cut	VBP
60025	5911	3	up	up	RB
60025	5911	4	three	three	CD
60025	5911	5	quarters	quarter	NNS
60025	5911	6	of	of	IN
60025	5911	7	a	a	DT
60025	5911	8	pound	pound	NN
60025	5911	9	of	of	IN
60025	5911	10	butter	butter	NN
60025	5911	11	in	in	IN
60025	5911	12	a	a	DT
60025	5911	13	quart	quart	NN
60025	5911	14	of	of	IN
60025	5911	15	milk	milk	NN
60025	5911	16	,	,	,
60025	5911	17	and	and	CC
60025	5911	18	set	set	VBD
60025	5911	19	it	-PRON-	PRP
60025	5911	20	near	near	IN
60025	5911	21	the	the	DT
60025	5911	22	fire	fire	NN
60025	5911	23	to	to	TO
60025	5911	24	warm	warm	VB
60025	5911	25	,	,	,
60025	5911	26	till	till	IN
60025	5911	27	the	the	DT
60025	5911	28	butter	butter	NN
60025	5911	29	becomes	become	VBZ
60025	5911	30	soft	soft	JJ
60025	5911	31	;	;	:
60025	5911	32	then	then	RB
60025	5911	33	with	with	IN
60025	5911	34	a	a	DT
60025	5911	35	knife	knife	NN
60025	5911	36	,	,	,
60025	5911	37	mix	mix	VB
60025	5911	38	it	-PRON-	PRP
60025	5911	39	thoroughly	thoroughly	RB
60025	5911	40	with	with	IN
60025	5911	41	the	the	DT
60025	5911	42	milk	milk	NN
60025	5911	43	,	,	,
60025	5911	44	and	and	CC
60025	5911	45	set	set	VBD
60025	5911	46	it	-PRON-	PRP
60025	5911	47	away	away	RB
60025	5911	48	to	to	IN
60025	5911	49	cool	cool	JJ
60025	5911	50	.	.	.
60025	5912	1	Afterwards	afterwards	RB
60025	5912	2	stir	stir	VB
60025	5912	3	in	in	IN
60025	5912	4	two	two	CD
60025	5912	5	wine	wine	NN
60025	5912	6	glasses	glass	NNS
60025	5912	7	of	of	IN
60025	5912	8	strong	strong	JJ
60025	5912	9	fresh	fresh	JJ
60025	5912	10	yeast	yeast	NN
60025	5912	11	,	,	,
60025	5912	12	and	and	CC
60025	5912	13	add	add	VB
60025	5912	14	by	by	IN
60025	5912	15	degrees	degree	NNS
60025	5912	16	as	as	RB
60025	5912	17	much	much	RB
60025	5912	18	sifted	sift	VBN
60025	5912	19	flour	flour	NN
60025	5912	20	as	as	IN
60025	5912	21	will	will	MD
60025	5912	22	make	make	VB
60025	5912	23	a	a	DT
60025	5912	24	dough	dough	NN
60025	5912	25	just	just	RB
60025	5912	26	stiff	stiff	VB
60025	5912	27	enough	enough	RB
60025	5912	28	to	to	TO
60025	5912	29	roll	roll	VB
60025	5912	30	out	out	RP
60025	5912	31	.	.	.
60025	5913	1	As	as	RB
60025	5913	2	soon	soon	RB
60025	5913	3	as	as	IN
60025	5913	4	it	-PRON-	PRP
60025	5913	5	is	be	VBZ
60025	5913	6	mixed	mixed	JJ
60025	5913	7	,	,	,
60025	5913	8	roll	roll	VB
60025	5913	9	it	-PRON-	PRP
60025	5913	10	into	into	IN
60025	5913	11	a	a	DT
60025	5913	12	thick	thick	JJ
60025	5913	13	sheet	sheet	NN
60025	5913	14	,	,	,
60025	5913	15	and	and	CC
60025	5913	16	cut	cut	VBD
60025	5913	17	it	-PRON-	PRP
60025	5913	18	out	out	RP
60025	5913	19	into	into	IN
60025	5913	20	round	round	JJ
60025	5913	21	cakes	cake	NNS
60025	5913	22	with	with	IN
60025	5913	23	the	the	DT
60025	5913	24	edge	edge	NN
60025	5913	25	of	of	IN
60025	5913	26	a	a	DT
60025	5913	27	tumbler	tumbler	NN
60025	5913	28	or	or	CC
60025	5913	29	a	a	DT
60025	5913	30	wine	wine	NN
60025	5913	31	glass	glass	NN
60025	5913	32	.	.	.
60025	5914	1	Sprinkle	sprinkle	VB
60025	5914	2	a	a	DT
60025	5914	3	large	large	JJ
60025	5914	4	iron	iron	NN
60025	5914	5	pan	pan	NN
60025	5914	6	with	with	IN
60025	5914	7	flour	flour	NN
60025	5914	8	;	;	:
60025	5914	9	lay	lay	VB
60025	5914	10	the	the	DT
60025	5914	11	biscuits	biscuit	NNS
60025	5914	12	in	in	IN
60025	5914	13	it	-PRON-	PRP
60025	5914	14	,	,	,
60025	5914	15	cover	cover	VB
60025	5914	16	it	-PRON-	PRP
60025	5914	17	and	and	CC
60025	5914	18	set	set	VBD
60025	5914	19	it	-PRON-	PRP
60025	5914	20	to	to	TO
60025	5914	21	rise	rise	VB
60025	5914	22	near	near	IN
60025	5914	23	the	the	DT
60025	5914	24	fire	fire	NN
60025	5914	25	.	.	.
60025	5915	1	When	when	WRB
60025	5915	2	the	the	DT
60025	5915	3	biscuits	biscuit	NNS
60025	5915	4	are	be	VBP
60025	5915	5	quite	quite	RB
60025	5915	6	light	light	JJ
60025	5915	7	,	,	,
60025	5915	8	knead	knead	VB
60025	5915	9	each	each	DT
60025	5915	10	one	one	NN
60025	5915	11	separately	separately	RB
60025	5915	12	;	;	:
60025	5915	13	prick	prick	VB
60025	5915	14	them	-PRON-	PRP
60025	5915	15	with	with	IN
60025	5915	16	a	a	DT
60025	5915	17	fork	fork	NN
60025	5915	18	,	,	,
60025	5915	19	and	and	CC
60025	5915	20	set	set	VBD
60025	5915	21	them	-PRON-	PRP
60025	5915	22	again	again	RB
60025	5915	23	in	in	IN
60025	5915	24	a	a	DT
60025	5915	25	warm	warm	JJ
60025	5915	26	place	place	NN
60025	5915	27	for	for	IN
60025	5915	28	about	about	RB
60025	5915	29	half	half	PDT
60025	5915	30	an	an	DT
60025	5915	31	hour	hour	NN
60025	5915	32	.	.	.
60025	5916	1	When	when	WRB
60025	5916	2	they	-PRON-	PRP
60025	5916	3	are	be	VBP
60025	5916	4	light	light	JJ
60025	5916	5	again	again	RB
60025	5916	6	,	,	,
60025	5916	7	bake	bake	VB
60025	5916	8	them	-PRON-	PRP
60025	5916	9	in	in	IN
60025	5916	10	a	a	DT
60025	5916	11	moderate	moderate	JJ
60025	5916	12	oven	oven	NN
60025	5916	13	.	.	.
60025	5917	1	They	-PRON-	PRP
60025	5917	2	should	should	MD
60025	5917	3	be	be	VB
60025	5917	4	eaten	eat	VBN
60025	5917	5	fresh	fresh	JJ
60025	5917	6	,	,	,
60025	5917	7	and	and	CC
60025	5917	8	pulled	pull	VBD
60025	5917	9	open	open	JJ
60025	5917	10	with	with	IN
60025	5917	11	the	the	DT
60025	5917	12	fingers	finger	NNS
60025	5917	13	,	,	,
60025	5917	14	as	as	IN
60025	5917	15	splitting	split	VBG
60025	5917	16	them	-PRON-	PRP
60025	5917	17	with	with	IN
60025	5917	18	a	a	DT
60025	5917	19	knife	knife	NN
60025	5917	20	will	will	MD
60025	5917	21	make	make	VB
60025	5917	22	them	-PRON-	PRP
60025	5917	23	heavy	heavy	JJ
60025	5917	24	.	.	.
60025	5918	1	WHITE	white	JJ
60025	5918	2	GINGERBREAD	GINGERBREAD	NNP
60025	5918	3	.	.	.
60025	5919	1	Sift	sift	VB
60025	5919	2	two	two	CD
60025	5919	3	pounds	pound	NNS
60025	5919	4	of	of	IN
60025	5919	5	flour	flour	NN
60025	5919	6	into	into	IN
60025	5919	7	a	a	DT
60025	5919	8	deep	deep	JJ
60025	5919	9	pan	pan	NN
60025	5919	10	,	,	,
60025	5919	11	and	and	CC
60025	5919	12	rub	rub	VB
60025	5919	13	into	into	IN
60025	5919	14	it	-PRON-	PRP
60025	5919	15	three	three	CD
60025	5919	16	quarters	quarter	NNS
60025	5919	17	of	of	IN
60025	5919	18	a	a	DT
60025	5919	19	pound	pound	NN
60025	5919	20	of	of	IN
60025	5919	21	butter	butter	NN
60025	5919	22	;	;	:
60025	5919	23	then	then	RB
60025	5919	24	mix	mix	VB
60025	5919	25	in	in	IN
60025	5919	26	a	a	DT
60025	5919	27	pound	pound	NN
60025	5919	28	of	of	IN
60025	5919	29	common	common	JJ
60025	5919	30	white	white	JJ
60025	5919	31	sugar	sugar	NN
60025	5919	32	powdered	powder	VBN
60025	5919	33	;	;	:
60025	5919	34	and	and	CC
60025	5919	35	three	three	CD
60025	5919	36	table	table	NN
60025	5919	37	-	-	HYPH
60025	5919	38	spoonfuls	spoonful	NNS
60025	5919	39	of	of	IN
60025	5919	40	the	the	DT
60025	5919	41	best	good	JJS
60025	5919	42	white	white	JJ
60025	5919	43	ginger	ginger	NN
60025	5919	44	.	.	.
60025	5920	1	Having	have	VBG
60025	5920	2	beaten	beat	VBN
60025	5920	3	four	four	CD
60025	5920	4	eggs	egg	NNS
60025	5920	5	very	very	RB
60025	5920	6	light	light	JJ
60025	5920	7	,	,	,
60025	5920	8	mix	mix	VB
60025	5920	9	them	-PRON-	PRP
60025	5920	10	gradually	gradually	RB
60025	5920	11	with	with	IN
60025	5920	12	the	the	DT
60025	5920	13	other	other	JJ
60025	5920	14	ingredients	ingredient	NNS
60025	5920	15	in	in	IN
60025	5920	16	the	the	DT
60025	5920	17	pan	pan	NN
60025	5920	18	,	,	,
60025	5920	19	and	and	CC
60025	5920	20	add	add	VB
60025	5920	21	a	a	DT
60025	5920	22	small	small	JJ
60025	5920	23	tea	tea	NN
60025	5920	24	-	-	HYPH
60025	5920	25	spoonful	spoonful	JJ
60025	5920	26	of	of	IN
60025	5920	27	pearl	pearl	NN
60025	5920	28	-	-	HYPH
60025	5920	29	ash	ash	NN
60025	5920	30	melted	melt	VBN
60025	5920	31	in	in	IN
60025	5920	32	a	a	DT
60025	5920	33	wine	wine	NN
60025	5920	34	glass	glass	NN
60025	5920	35	of	of	IN
60025	5920	36	sour	sour	JJ
60025	5920	37	milk	milk	NN
60025	5920	38	.	.	.
60025	5921	1	Stir	stir	VB
60025	5921	2	the	the	DT
60025	5921	3	whole	whole	JJ
60025	5921	4	as	as	RB
60025	5921	5	hard	hard	RB
60025	5921	6	as	as	IN
60025	5921	7	possible	possible	JJ
60025	5921	8	.	.	.
60025	5922	1	Flour	flour	NN
60025	5922	2	your	-PRON-	PRP$
60025	5922	3	paste	paste	NN
60025	5922	4	-	-	HYPH
60025	5922	5	board	board	NN
60025	5922	6	;	;	:
60025	5922	7	lay	lie	VBD
60025	5922	8	the	the	DT
60025	5922	9	lump	lump	NN
60025	5922	10	of	of	IN
60025	5922	11	dough	dough	NN
60025	5922	12	upon	upon	IN
60025	5922	13	it	-PRON-	PRP
60025	5922	14	,	,	,
60025	5922	15	and	and	CC
60025	5922	16	roll	roll	VB
60025	5922	17	it	-PRON-	PRP
60025	5922	18	out	out	RP
60025	5922	19	into	into	IN
60025	5922	20	a	a	DT
60025	5922	21	sheet	sheet	NN
60025	5922	22	an	an	DT
60025	5922	23	inch	inch	NN
60025	5922	24	thick	thick	JJ
60025	5922	25	;	;	:
60025	5922	26	adding	add	VBG
60025	5922	27	more	more	JJR
60025	5922	28	flour	flour	NN
60025	5922	29	if	if	IN
60025	5922	30	necessary	necessary	JJ
60025	5922	31	.	.	.
60025	5923	1	Butter	butter	VB
60025	5923	2	a	a	DT
60025	5923	3	large	large	JJ
60025	5923	4	shallow	shallow	JJ
60025	5923	5	square	square	JJ
60025	5923	6	pan	pan	NN
60025	5923	7	.	.	.
60025	5924	1	Lay	lay	VB
60025	5924	2	the	the	DT
60025	5924	3	dough	dough	NN
60025	5924	4	into	into	IN
60025	5924	5	it	-PRON-	PRP
60025	5924	6	,	,	,
60025	5924	7	and	and	CC
60025	5924	8	bake	bake	VB
60025	5924	9	it	-PRON-	PRP
60025	5924	10	in	in	IN
60025	5924	11	a	a	DT
60025	5924	12	moderate	moderate	JJ
60025	5924	13	oven	oven	NN
60025	5924	14	.	.	.
60025	5925	1	When	when	WRB
60025	5925	2	cold	cold	JJ
60025	5925	3	,	,	,
60025	5925	4	cut	cut	VBD
60025	5925	5	it	-PRON-	PRP
60025	5925	6	into	into	IN
60025	5925	7	squares	square	NNS
60025	5925	8	.	.	.
60025	5926	1	Or	or	CC
60025	5926	2	you	-PRON-	PRP
60025	5926	3	may	may	MD
60025	5926	4	cut	cut	VB
60025	5926	5	it	-PRON-	PRP
60025	5926	6	out	out	RP
60025	5926	7	into	into	IN
60025	5926	8	separate	separate	JJ
60025	5926	9	cakes	cake	NNS
60025	5926	10	with	with	IN
60025	5926	11	a	a	DT
60025	5926	12	jagging	jag	VBG
60025	5926	13	iron	iron	NN
60025	5926	14	,	,	,
60025	5926	15	previous	previous	JJ
60025	5926	16	to	to	IN
60025	5926	17	baking	baking	NN
60025	5926	18	.	.	.
60025	5927	1	You	-PRON-	PRP
60025	5927	2	must	must	MD
60025	5927	3	be	be	VB
60025	5927	4	careful	careful	JJ
60025	5927	5	not	not	RB
60025	5927	6	to	to	TO
60025	5927	7	lay	lay	VB
60025	5927	8	them	-PRON-	PRP
60025	5927	9	too	too	RB
60025	5927	10	close	close	JJ
60025	5927	11	together	together	RB
60025	5927	12	in	in	IN
60025	5927	13	the	the	DT
60025	5927	14	pan	pan	NN
60025	5927	15	,	,	,
60025	5927	16	lest	lest	IN
60025	5927	17	they	-PRON-	PRP
60025	5927	18	run	run	VBP
60025	5927	19	into	into	IN
60025	5927	20	each	each	DT
60025	5927	21	other	other	JJ
60025	5927	22	.	.	.
60025	5928	1	COMMON	COMMON	NNP
60025	5928	2	GINGERBREAD.--Cut	GINGERBREAD.--Cut	-LRB-
60025	5928	3	up	up	IN
60025	5928	4	a	a	DT
60025	5928	5	pound	pound	NN
60025	5928	6	of	of	IN
60025	5928	7	butter	butter	NN
60025	5928	8	in	in	IN
60025	5928	9	a	a	DT
60025	5928	10	quart	quart	NN
60025	5928	11	of	of	IN
60025	5928	12	West	West	NNP
60025	5928	13	India	India	NNP
60025	5928	14	molasses	molasse	NNS
60025	5928	15	,	,	,
60025	5928	16	which	which	WDT
60025	5928	17	must	must	MD
60025	5928	18	be	be	VB
60025	5928	19	perfectly	perfectly	RB
60025	5928	20	sweet	sweet	JJ
60025	5928	21	;	;	:
60025	5928	22	sugar	sugar	NN
60025	5928	23	-	-	HYPH
60025	5928	24	house	house	NN
60025	5928	25	molasses	molasse	NNS
60025	5928	26	will	will	MD
60025	5928	27	make	make	VB
60025	5928	28	it	-PRON-	PRP
60025	5928	29	hard	hard	JJ
60025	5928	30	and	and	CC
60025	5928	31	heavy	heavy	JJ
60025	5928	32	.	.	.
60025	5929	1	Warm	warm	VB
60025	5929	2	it	-PRON-	PRP
60025	5929	3	slightly	slightly	RB
60025	5929	4	,	,	,
60025	5929	5	just	just	RB
60025	5929	6	enough	enough	RB
60025	5929	7	to	to	TO
60025	5929	8	melt	melt	VB
60025	5929	9	the	the	DT
60025	5929	10	butter	butter	NN
60025	5929	11	.	.	.
60025	5930	1	Crush	crush	VB
60025	5930	2	with	with	IN
60025	5930	3	the	the	DT
60025	5930	4	rolling	rolling	NN
60025	5930	5	-	-	HYPH
60025	5930	6	pin	pin	NN
60025	5930	7	,	,	,
60025	5930	8	on	on	IN
60025	5930	9	the	the	DT
60025	5930	10	paste	paste	NN
60025	5930	11	-	-	HYPH
60025	5930	12	board	board	NN
60025	5930	13	,	,	,
60025	5930	14	half	half	PDT
60025	5930	15	a	a	DT
60025	5930	16	pound	pound	NN
60025	5930	17	of	of	IN
60025	5930	18	brown	brown	JJ
60025	5930	19	sugar	sugar	NN
60025	5930	20	,	,	,
60025	5930	21	and	and	CC
60025	5930	22	add	add	VB
60025	5930	23	it	-PRON-	PRP
60025	5930	24	by	by	IN
60025	5930	25	degrees	degree	NNS
60025	5930	26	to	to	IN
60025	5930	27	the	the	DT
60025	5930	28	molasses	molasse	NNS
60025	5930	29	and	and	CC
60025	5930	30	butter	butter	NN
60025	5930	31	;	;	:
60025	5930	32	then	then	RB
60025	5930	33	stir	stir	VB
60025	5930	34	in	in	IN
60025	5930	35	three	three	CD
60025	5930	36	table	table	NN
60025	5930	37	-	-	HYPH
60025	5930	38	spoonfuls	spoonful	NNS
60025	5930	39	of	of	IN
60025	5930	40	ginger	ginger	NN
60025	5930	41	,	,	,
60025	5930	42	a	a	DT
60025	5930	43	large	large	JJ
60025	5930	44	tea	tea	NN
60025	5930	45	-	-	HYPH
60025	5930	46	spoonful	spoonful	JJ
60025	5930	47	of	of	IN
60025	5930	48	powdered	powdered	JJ
60025	5930	49	cloves	clove	NNS
60025	5930	50	,	,	,
60025	5930	51	and	and	CC
60025	5930	52	a	a	DT
60025	5930	53	tea	tea	NN
60025	5930	54	-	-	HYPH
60025	5930	55	spoonful	spoonful	JJ
60025	5930	56	of	of	IN
60025	5930	57	powdered	powdered	JJ
60025	5930	58	cinnamon	cinnamon	NN
60025	5930	59	.	.	.
60025	5931	1	Add	add	VB
60025	5931	2	gradually	gradually	RB
60025	5931	3	sufficient	sufficient	JJ
60025	5931	4	flour	flour	NN
60025	5931	5	to	to	TO
60025	5931	6	make	make	VB
60025	5931	7	a	a	DT
60025	5931	8	dough	dough	NN
60025	5931	9	stiff	stiff	JJ
60025	5931	10	enough	enough	RB
60025	5931	11	to	to	TO
60025	5931	12	roll	roll	VB
60025	5931	13	out	out	RP
60025	5931	14	easily	easily	RB
60025	5931	15	;	;	:
60025	5931	16	and	and	CC
60025	5931	17	lastly	lastly	RB
60025	5931	18	,	,	,
60025	5931	19	a	a	DT
60025	5931	20	small	small	JJ
60025	5931	21	tea	tea	NN
60025	5931	22	-	-	HYPH
60025	5931	23	spoonful	spoonful	JJ
60025	5931	24	of	of	IN
60025	5931	25	pearl	pearl	NN
60025	5931	26	-	-	HYPH
60025	5931	27	ash	ash	NN
60025	5931	28	melted	melt	VBN
60025	5931	29	in	in	IN
60025	5931	30	a	a	DT
60025	5931	31	little	little	JJ
60025	5931	32	sour	sour	JJ
60025	5931	33	milk	milk	NN
60025	5931	34	.	.	.
60025	5932	1	Mix	mix	VB
60025	5932	2	and	and	CC
60025	5932	3	stir	stir	VB
60025	5932	4	the	the	DT
60025	5932	5	dough	dough	NN
60025	5932	6	very	very	RB
60025	5932	7	hard	hard	RB
60025	5932	8	with	with	IN
60025	5932	9	a	a	DT
60025	5932	10	spaddle	spaddle	NN
60025	5932	11	,	,	,
60025	5932	12	or	or	CC
60025	5932	13	a	a	DT
60025	5932	14	wooden	wooden	JJ
60025	5932	15	spoon	spoon	NN
60025	5932	16	;	;	:
60025	5932	17	but	but	CC
60025	5932	18	do	do	VBP
60025	5932	19	not	not	RB
60025	5932	20	knead	knead	VB
60025	5932	21	it	-PRON-	PRP
60025	5932	22	.	.	.
60025	5933	1	Then	then	RB
60025	5933	2	divide	divide	VB
60025	5933	3	it	-PRON-	PRP
60025	5933	4	with	with	IN
60025	5933	5	a	a	DT
60025	5933	6	knife	knife	NN
60025	5933	7	into	into	IN
60025	5933	8	equal	equal	JJ
60025	5933	9	portions	portion	NNS
60025	5933	10	;	;	:
60025	5933	11	and	and	CC
60025	5933	12	,	,	,
60025	5933	13	having	have	VBG
60025	5933	14	floured	flour	VBN
60025	5933	15	your	-PRON-	PRP$
60025	5933	16	hands	hand	NNS
60025	5933	17	,	,	,
60025	5933	18	roll	roll	VB
60025	5933	19	it	-PRON-	PRP
60025	5933	20	out	out	RP
60025	5933	21	on	on	IN
60025	5933	22	the	the	DT
60025	5933	23	paste	paste	NN
60025	5933	24	-	-	HYPH
60025	5933	25	board	board	NN
60025	5933	26	into	into	IN
60025	5933	27	long	long	RB
60025	5933	28	even	even	RB
60025	5933	29	strips	strip	NNS
60025	5933	30	.	.	.
60025	5934	1	Place	place	VB
60025	5934	2	them	-PRON-	PRP
60025	5934	3	in	in	IN
60025	5934	4	shallow	shallow	JJ
60025	5934	5	tin	tin	NN
60025	5934	6	pans	pan	NNS
60025	5934	7	,	,	,
60025	5934	8	that	that	WDT
60025	5934	9	have	have	VBP
60025	5934	10	been	be	VBN
60025	5934	11	buttered	butter	VBN
60025	5934	12	;	;	:
60025	5934	13	either	either	CC
60025	5934	14	laying	lay	VBG
60025	5934	15	the	the	DT
60025	5934	16	strips	strip	NNS
60025	5934	17	side	side	NN
60025	5934	18	by	by	IN
60025	5934	19	side	side	NN
60025	5934	20	in	in	IN
60025	5934	21	straight	straight	JJ
60025	5934	22	round	round	JJ
60025	5934	23	sticks	stick	NNS
60025	5934	24	,	,	,
60025	5934	25	(	(	-LRB-
60025	5934	26	uniting	unite	VBG
60025	5934	27	them	-PRON-	PRP
60025	5934	28	at	at	IN
60025	5934	29	both	both	DT
60025	5934	30	ends	end	NNS
60025	5934	31	,	,	,
60025	5934	32	)	)	-RRB-
60025	5934	33	or	or	CC
60025	5934	34	coil	coil	VB
60025	5934	35	them	-PRON-	PRP
60025	5934	36	into	into	IN
60025	5934	37	rings	ring	NNS
60025	5934	38	one	one	CD
60025	5934	39	within	within	IN
60025	5934	40	another	another	DT
60025	5934	41	,	,	,
60025	5934	42	as	as	IN
60025	5934	43	you	-PRON-	PRP
60025	5934	44	see	see	VBP
60025	5934	45	them	-PRON-	PRP
60025	5934	46	at	at	IN
60025	5934	47	the	the	DT
60025	5934	48	cake	cake	NN
60025	5934	49	shops	shop	NNS
60025	5934	50	.	.	.
60025	5935	1	Bake	bake	VB
60025	5935	2	them	-PRON-	PRP
60025	5935	3	in	in	IN
60025	5935	4	a	a	DT
60025	5935	5	brisk	brisk	JJ
60025	5935	6	oven	oven	NN
60025	5935	7	,	,	,
60025	5935	8	taking	take	VBG
60025	5935	9	care	care	NN
60025	5935	10	that	that	IN
60025	5935	11	they	-PRON-	PRP
60025	5935	12	do	do	VBP
60025	5935	13	not	not	RB
60025	5935	14	burn	burn	VB
60025	5935	15	;	;	:
60025	5935	16	gingerbread	gingerbread	VB
60025	5935	17	scorching	scorch	VBG
60025	5935	18	sooner	soon	RBR
60025	5935	19	than	than	IN
60025	5935	20	any	any	DT
60025	5935	21	other	other	JJ
60025	5935	22	cake	cake	NN
60025	5935	23	.	.	.
60025	5936	1	To	to	TO
60025	5936	2	save	save	VB
60025	5936	3	time	time	NN
60025	5936	4	and	and	CC
60025	5936	5	trouble	trouble	NN
60025	5936	6	,	,	,
60025	5936	7	you	-PRON-	PRP
60025	5936	8	may	may	MD
60025	5936	9	roll	roll	VB
60025	5936	10	out	out	RP
60025	5936	11	the	the	DT
60025	5936	12	dough	dough	NN
60025	5936	13	into	into	IN
60025	5936	14	a	a	DT
60025	5936	15	sheet	sheet	NN
60025	5936	16	near	near	IN
60025	5936	17	an	an	DT
60025	5936	18	inch	inch	NN
60025	5936	19	thick	thick	JJ
60025	5936	20	,	,	,
60025	5936	21	and	and	CC
60025	5936	22	cut	cut	VBD
60025	5936	23	it	-PRON-	PRP
60025	5936	24	into	into	IN
60025	5936	25	round	round	JJ
60025	5936	26	flat	flat	JJ
60025	5936	27	cakes	cake	NNS
60025	5936	28	with	with	IN
60025	5936	29	a	a	DT
60025	5936	30	tin	tin	JJ
60025	5936	31	cutter	cutter	NN
60025	5936	32	,	,	,
60025	5936	33	or	or	CC
60025	5936	34	with	with	IN
60025	5936	35	the	the	DT
60025	5936	36	edge	edge	NN
60025	5936	37	of	of	IN
60025	5936	38	a	a	DT
60025	5936	39	tumbler	tumbler	NN
60025	5936	40	.	.	.
60025	5937	1	Ground	ground	NN
60025	5937	2	ginger	ginger	NN
60025	5937	3	loses	lose	VBZ
60025	5937	4	much	much	JJ
60025	5937	5	of	of	IN
60025	5937	6	its	-PRON-	PRP$
60025	5937	7	strength	strength	NN
60025	5937	8	by	by	IN
60025	5937	9	keeping	keep	VBG
60025	5937	10	.	.	.
60025	5938	1	Therefore	therefore	RB
60025	5938	2	it	-PRON-	PRP
60025	5938	3	will	will	MD
60025	5938	4	be	be	VB
60025	5938	5	frequently	frequently	RB
60025	5938	6	found	find	VBN
60025	5938	7	necessary	necessary	JJ
60025	5938	8	to	to	TO
60025	5938	9	put	put	VB
60025	5938	10	in	in	RP
60025	5938	11	more	more	JJR
60025	5938	12	than	than	IN
60025	5938	13	the	the	DT
60025	5938	14	quantity	quantity	NN
60025	5938	15	given	give	VBN
60025	5938	16	in	in	IN
60025	5938	17	the	the	DT
60025	5938	18	receipt	receipt	NN
60025	5938	19	.	.	.
60025	5939	1	GINGERBREAD	GINGERBREAD	NNP
60025	5939	2	NUTS.--Rub	nuts.--rub	VBP
60025	5939	3	half	half	PDT
60025	5939	4	a	a	DT
60025	5939	5	pound	pound	NN
60025	5939	6	of	of	IN
60025	5939	7	butter	butter	NN
60025	5939	8	into	into	IN
60025	5939	9	a	a	DT
60025	5939	10	pound	pound	NN
60025	5939	11	and	and	CC
60025	5939	12	a	a	DT
60025	5939	13	half	half	NN
60025	5939	14	of	of	IN
60025	5939	15	sifted	sift	VBN
60025	5939	16	flour	flour	NN
60025	5939	17	;	;	:
60025	5939	18	and	and	CC
60025	5939	19	mix	mix	VB
60025	5939	20	in	in	IN
60025	5939	21	half	half	PDT
60025	5939	22	a	a	DT
60025	5939	23	pound	pound	NN
60025	5939	24	of	of	IN
60025	5939	25	brown	brown	JJ
60025	5939	26	sugar	sugar	NN
60025	5939	27	,	,	,
60025	5939	28	crushed	crush	VBD
60025	5939	29	fine	fine	RB
60025	5939	30	with	with	IN
60025	5939	31	the	the	DT
60025	5939	32	rolling	rolling	NN
60025	5939	33	-	-	HYPH
60025	5939	34	pin	pin	NN
60025	5939	35	.	.	.
60025	5940	1	Add	add	VB
60025	5940	2	three	three	CD
60025	5940	3	table	table	NN
60025	5940	4	-	-	HYPH
60025	5940	5	spoonfuls	spoonful	NNS
60025	5940	6	of	of	IN
60025	5940	7	ginger	ginger	NN
60025	5940	8	,	,	,
60025	5940	9	a	a	DT
60025	5940	10	tea	tea	NN
60025	5940	11	-	-	HYPH
60025	5940	12	spoonful	spoonful	JJ
60025	5940	13	of	of	IN
60025	5940	14	powdered	powdered	JJ
60025	5940	15	cloves	clove	NNS
60025	5940	16	,	,	,
60025	5940	17	and	and	CC
60025	5940	18	a	a	DT
60025	5940	19	tea	tea	NN
60025	5940	20	-	-	HYPH
60025	5940	21	spoonful	spoonful	JJ
60025	5940	22	of	of	IN
60025	5940	23	powdered	powdered	JJ
60025	5940	24	cinnamon	cinnamon	NN
60025	5940	25	.	.	.
60025	5941	1	Stir	stir	VB
60025	5941	2	in	in	IN
60025	5941	3	a	a	DT
60025	5941	4	pint	pint	NN
60025	5941	5	of	of	IN
60025	5941	6	molasses	molasse	NNS
60025	5941	7	,	,	,
60025	5941	8	and	and	CC
60025	5941	9	the	the	DT
60025	5941	10	grated	grate	VBN
60025	5941	11	peel	peel	NN
60025	5941	12	of	of	IN
60025	5941	13	a	a	DT
60025	5941	14	large	large	JJ
60025	5941	15	lemon	lemon	NN
60025	5941	16	,	,	,
60025	5941	17	but	but	CC
60025	5941	18	not	not	RB
60025	5941	19	the	the	DT
60025	5941	20	juice	juice	NN
60025	5941	21	,	,	,
60025	5941	22	as	as	IN
60025	5941	23	you	-PRON-	PRP
60025	5941	24	must	must	MD
60025	5941	25	add	add	VB
60025	5941	26	at	at	IN
60025	5941	27	the	the	DT
60025	5941	28	last	last	JJ
60025	5941	29	a	a	DT
60025	5941	30	very	very	RB
60025	5941	31	small	small	JJ
60025	5941	32	tea	tea	NN
60025	5941	33	-	-	HYPH
60025	5941	34	spoonful	spoonful	JJ
60025	5941	35	of	of	IN
60025	5941	36	pearl	pearl	NN
60025	5941	37	-	-	HYPH
60025	5941	38	ash	ash	NN
60025	5941	39	dissolved	dissolve	VBN
60025	5941	40	in	in	IN
60025	5941	41	tepid	tepid	NN
60025	5941	42	water	water	NN
60025	5941	43	,	,	,
60025	5941	44	and	and	CC
60025	5941	45	pearl	pearl	NN
60025	5941	46	-	-	HYPH
60025	5941	47	ash	ash	NN
60025	5941	48	entirely	entirely	RB
60025	5941	49	destroys	destroy	VBZ
60025	5941	50	the	the	DT
60025	5941	51	taste	taste	NN
60025	5941	52	of	of	IN
60025	5941	53	lemon	lemon	NN
60025	5941	54	-	-	HYPH
60025	5941	55	juice	juice	NN
60025	5941	56	and	and	CC
60025	5941	57	of	of	IN
60025	5941	58	every	every	DT
60025	5941	59	other	other	JJ
60025	5941	60	acid	acid	NN
60025	5941	61	.	.	.
60025	5942	1	Stir	stir	VB
60025	5942	2	the	the	DT
60025	5942	3	whole	whole	JJ
60025	5942	4	mixture	mixture	NN
60025	5942	5	very	very	RB
60025	5942	6	hard	hard	RB
60025	5942	7	with	with	IN
60025	5942	8	a	a	DT
60025	5942	9	spaddle	spaddle	NN
60025	5942	10	or	or	CC
60025	5942	11	with	with	IN
60025	5942	12	a	a	DT
60025	5942	13	wooden	wooden	JJ
60025	5942	14	spoon	spoon	NN
60025	5942	15	,	,	,
60025	5942	16	and	and	CC
60025	5942	17	make	make	VB
60025	5942	18	it	-PRON-	PRP
60025	5942	19	into	into	IN
60025	5942	20	a	a	DT
60025	5942	21	lump	lump	NN
60025	5942	22	of	of	IN
60025	5942	23	dough	dough	NN
60025	5942	24	just	just	RB
60025	5942	25	stiff	stiff	VB
60025	5942	26	enough	enough	RB
60025	5942	27	to	to	TO
60025	5942	28	roll	roll	VB
60025	5942	29	out	out	RP
60025	5942	30	into	into	IN
60025	5942	31	a	a	DT
60025	5942	32	sheet	sheet	NN
60025	5942	33	about	about	IN
60025	5942	34	half	half	PDT
60025	5942	35	an	an	DT
60025	5942	36	inch	inch	NN
60025	5942	37	thick	thick	JJ
60025	5942	38	.	.	.
60025	5943	1	Cut	cut	VB
60025	5943	2	it	-PRON-	PRP
60025	5943	3	out	out	RP
60025	5943	4	into	into	IN
60025	5943	5	small	small	JJ
60025	5943	6	cakes	cake	NNS
60025	5943	7	about	about	IN
60025	5943	8	the	the	DT
60025	5943	9	size	size	NN
60025	5943	10	of	of	IN
60025	5943	11	a	a	DT
60025	5943	12	quarter	quarter	NN
60025	5943	13	dollar	dollar	NN
60025	5943	14	;	;	:
60025	5943	15	or	or	CC
60025	5943	16	make	make	VB
60025	5943	17	it	-PRON-	PRP
60025	5943	18	up	up	RP
60025	5943	19	,	,	,
60025	5943	20	with	with	IN
60025	5943	21	your	-PRON-	PRP$
60025	5943	22	hands	hand	NNS
60025	5943	23	well	well	RB
60025	5943	24	floured	floured	JJ
60025	5943	25	,	,	,
60025	5943	26	into	into	IN
60025	5943	27	little	little	JJ
60025	5943	28	round	round	JJ
60025	5943	29	balls	ball	NNS
60025	5943	30	,	,	,
60025	5943	31	flattening	flatten	VBG
60025	5943	32	them	-PRON-	PRP
60025	5943	33	on	on	IN
60025	5943	34	the	the	DT
60025	5943	35	top	top	NN
60025	5943	36	.	.	.
60025	5944	1	Lay	lay	VB
60025	5944	2	them	-PRON-	PRP
60025	5944	3	in	in	IN
60025	5944	4	buttered	butter	VBN
60025	5944	5	pans	pan	NNS
60025	5944	6	,	,	,
60025	5944	7	and	and	CC
60025	5944	8	bake	bake	VB
60025	5944	9	them	-PRON-	PRP
60025	5944	10	in	in	IN
60025	5944	11	a	a	DT
60025	5944	12	moderate	moderate	JJ
60025	5944	13	oven	oven	NN
60025	5944	14	.	.	.
60025	5945	1	They	-PRON-	PRP
60025	5945	2	will	will	MD
60025	5945	3	keep	keep	VB
60025	5945	4	several	several	JJ
60025	5945	5	weeks	week	NNS
60025	5945	6	.	.	.
60025	5946	1	Use	Use	NNP
60025	5946	2	West	West	NNP
60025	5946	3	India	India	NNP
60025	5946	4	molasses	molasse	NNS
60025	5946	5	.	.	.
60025	5947	1	FRANKLIN	FRANKLIN	NNS
60025	5947	2	CAKE.--Mix	CAKE.--Mix	VBZ
60025	5947	3	together	together	RB
60025	5947	4	a	a	DT
60025	5947	5	pint	pint	NN
60025	5947	6	of	of	IN
60025	5947	7	molasses	molasse	NNS
60025	5947	8	,	,	,
60025	5947	9	and	and	CC
60025	5947	10	half	half	PDT
60025	5947	11	a	a	DT
60025	5947	12	pint	pint	NN
60025	5947	13	of	of	IN
60025	5947	14	milk	milk	NN
60025	5947	15	,	,	,
60025	5947	16	and	and	CC
60025	5947	17	cut	cut	VBD
60025	5947	18	up	up	RP
60025	5947	19	in	in	IN
60025	5947	20	it	-PRON-	PRP
60025	5947	21	half	half	PDT
60025	5947	22	a	a	DT
60025	5947	23	pound	pound	NN
60025	5947	24	of	of	IN
60025	5947	25	butter	butter	NN
60025	5947	26	.	.	.
60025	5948	1	Warm	warm	VB
60025	5948	2	them	-PRON-	PRP
60025	5948	3	just	just	RB
60025	5948	4	enough	enough	RB
60025	5948	5	to	to	TO
60025	5948	6	melt	melt	VB
60025	5948	7	the	the	DT
60025	5948	8	butter	butter	NN
60025	5948	9	,	,	,
60025	5948	10	and	and	CC
60025	5948	11	then	then	RB
60025	5948	12	stir	stir	VB
60025	5948	13	in	in	IN
60025	5948	14	six	six	CD
60025	5948	15	ounces	ounce	NNS
60025	5948	16	of	of	IN
60025	5948	17	brown	brown	JJ
60025	5948	18	sugar	sugar	NN
60025	5948	19	;	;	:
60025	5948	20	adding	add	VBG
60025	5948	21	three	three	CD
60025	5948	22	table	table	NN
60025	5948	23	-	-	HYPH
60025	5948	24	spoonfuls	spoonful	NNS
60025	5948	25	of	of	IN
60025	5948	26	ginger	ginger	NN
60025	5948	27	,	,	,
60025	5948	28	a	a	DT
60025	5948	29	table	table	NN
60025	5948	30	-	-	HYPH
60025	5948	31	spoonful	spoonful	JJ
60025	5948	32	of	of	IN
60025	5948	33	powdered	powdered	JJ
60025	5948	34	cinnamon	cinnamon	NN
60025	5948	35	,	,	,
60025	5948	36	a	a	DT
60025	5948	37	tea	tea	NN
60025	5948	38	-	-	HYPH
60025	5948	39	spoonful	spoonful	JJ
60025	5948	40	of	of	IN
60025	5948	41	powdered	powdered	JJ
60025	5948	42	cloves	clove	NNS
60025	5948	43	,	,	,
60025	5948	44	and	and	CC
60025	5948	45	a	a	DT
60025	5948	46	grated	grate	VBN
60025	5948	47	nutmeg	nutmeg	NN
60025	5948	48	.	.	.
60025	5949	1	Beat	beat	VB
60025	5949	2	seven	seven	CD
60025	5949	3	eggs	egg	NNS
60025	5949	4	very	very	RB
60025	5949	5	light	light	JJ
60025	5949	6	,	,	,
60025	5949	7	and	and	CC
60025	5949	8	stir	stir	VB
60025	5949	9	them	-PRON-	PRP
60025	5949	10	gradually	gradually	RB
60025	5949	11	into	into	IN
60025	5949	12	the	the	DT
60025	5949	13	mixture	mixture	NN
60025	5949	14	,	,	,
60025	5949	15	in	in	IN
60025	5949	16	turn	turn	NN
60025	5949	17	with	with	IN
60025	5949	18	a	a	DT
60025	5949	19	pound	pound	NN
60025	5949	20	and	and	CC
60025	5949	21	two	two	CD
60025	5949	22	ounces	ounce	NNS
60025	5949	23	of	of	IN
60025	5949	24	flour	flour	NN
60025	5949	25	.	.	.
60025	5950	1	Add	add	VB
60025	5950	2	,	,	,
60025	5950	3	at	at	IN
60025	5950	4	the	the	DT
60025	5950	5	last	last	JJ
60025	5950	6	,	,	,
60025	5950	7	the	the	DT
60025	5950	8	grated	grate	VBN
60025	5950	9	peel	peel	NN
60025	5950	10	and	and	CC
60025	5950	11	juice	juice	NN
60025	5950	12	of	of	IN
60025	5950	13	two	two	CD
60025	5950	14	large	large	JJ
60025	5950	15	lemons	lemon	NNS
60025	5950	16	or	or	CC
60025	5950	17	oranges	orange	NNS
60025	5950	18	;	;	:
60025	5950	19	the	the	DT
60025	5950	20	peel	peel	NN
60025	5950	21	grated	grate	VBD
60025	5950	22	very	very	RB
60025	5950	23	fine	fine	JJ
60025	5950	24	.	.	.
60025	5951	1	This	this	DT
60025	5951	2	gingerbread	gingerbread	NN
60025	5951	3	requires	require	VBZ
60025	5951	4	no	no	DT
60025	5951	5	pearl	pearl	NN
60025	5951	6	-	-	HYPH
60025	5951	7	ash	ash	NN
60025	5951	8	.	.	.
60025	5952	1	Stir	stir	VB
60025	5952	2	the	the	DT
60025	5952	3	mixture	mixture	NN
60025	5952	4	very	very	RB
60025	5952	5	hard	hard	RB
60025	5952	6	;	;	:
60025	5952	7	put	put	VB
60025	5952	8	it	-PRON-	PRP
60025	5952	9	into	into	IN
60025	5952	10	little	little	JJ
60025	5952	11	queen	queen	JJ
60025	5952	12	-	-	HYPH
60025	5952	13	cake	cake	NN
60025	5952	14	tins	tin	NNS
60025	5952	15	,	,	,
60025	5952	16	well	well	RB
60025	5952	17	buttered	butter	VBD
60025	5952	18	;	;	:
60025	5952	19	and	and	CC
60025	5952	20	bake	bake	VB
60025	5952	21	it	-PRON-	PRP
60025	5952	22	in	in	IN
60025	5952	23	a	a	DT
60025	5952	24	moderate	moderate	JJ
60025	5952	25	oven	oven	NN
60025	5952	26	.	.	.
60025	5953	1	It	-PRON-	PRP
60025	5953	2	is	be	VBZ
60025	5953	3	best	good	JJS
60025	5953	4	the	the	DT
60025	5953	5	second	second	JJ
60025	5953	6	day	day	NN
60025	5953	7	,	,	,
60025	5953	8	and	and	CC
60025	5953	9	will	will	MD
60025	5953	10	keep	keep	VB
60025	5953	11	soft	soft	JJ
60025	5953	12	a	a	DT
60025	5953	13	week	week	NN
60025	5953	14	.	.	.
60025	5954	1	Use	Use	NNP
60025	5954	2	West	West	NNP
60025	5954	3	India	India	NNP
60025	5954	4	molasses	molasse	NNS
60025	5954	5	.	.	.
60025	5955	1	GINGER	GINGER	NNP
60025	5955	2	PLUM	PLUM	VBD
60025	5955	3	CAKE.--Stone	cake.--stone	NN
60025	5955	4	a	a	DT
60025	5955	5	pound	pound	NN
60025	5955	6	and	and	CC
60025	5955	7	a	a	DT
60025	5955	8	half	half	NN
60025	5955	9	of	of	IN
60025	5955	10	raisins	raisin	NNS
60025	5955	11	,	,	,
60025	5955	12	and	and	CC
60025	5955	13	cut	cut	VBD
60025	5955	14	them	-PRON-	PRP
60025	5955	15	in	in	IN
60025	5955	16	two	two	CD
60025	5955	17	.	.	.
60025	5956	1	Wash	wash	VB
60025	5956	2	and	and	CC
60025	5956	3	dry	dry	VB
60025	5956	4	half	half	PDT
60025	5956	5	a	a	DT
60025	5956	6	pound	pound	NN
60025	5956	7	of	of	IN
60025	5956	8	currants	currant	NNS
60025	5956	9	.	.	.
60025	5957	1	Sift	sift	VB
60025	5957	2	into	into	IN
60025	5957	3	a	a	DT
60025	5957	4	pan	pan	NN
60025	5957	5	two	two	CD
60025	5957	6	pounds	pound	NNS
60025	5957	7	of	of	IN
60025	5957	8	flour	flour	NN
60025	5957	9	.	.	.
60025	5958	1	Put	put	VB
60025	5958	2	into	into	IN
60025	5958	3	another	another	DT
60025	5958	4	pan	pan	NN
60025	5958	5	a	a	DT
60025	5958	6	pound	pound	NN
60025	5958	7	of	of	IN
60025	5958	8	brown	brown	JJ
60025	5958	9	sugar	sugar	NN
60025	5958	10	,	,	,
60025	5958	11	(	(	-LRB-
60025	5958	12	rolled	roll	VBN
60025	5958	13	fine	fine	RB
60025	5958	14	,	,	,
60025	5958	15	)	)	-RRB-
60025	5958	16	and	and	CC
60025	5958	17	cut	cut	VBN
60025	5958	18	up	up	RP
60025	5958	19	in	in	IN
60025	5958	20	it	-PRON-	PRP
60025	5958	21	a	a	DT
60025	5958	22	pound	pound	NN
60025	5958	23	of	of	IN
60025	5958	24	fresh	fresh	JJ
60025	5958	25	butter	butter	NN
60025	5958	26	.	.	.
60025	5959	1	Stir	stir	VB
60025	5959	2	the	the	DT
60025	5959	3	butter	butter	NN
60025	5959	4	and	and	CC
60025	5959	5	sugar	sugar	NN
60025	5959	6	to	to	IN
60025	5959	7	a	a	DT
60025	5959	8	cream	cream	NN
60025	5959	9	,	,	,
60025	5959	10	and	and	CC
60025	5959	11	add	add	VB
60025	5959	12	to	to	IN
60025	5959	13	it	-PRON-	PRP
60025	5959	14	two	two	CD
60025	5959	15	table	table	NN
60025	5959	16	-	-	HYPH
60025	5959	17	spoonfuls	spoonful	NNS
60025	5959	18	of	of	IN
60025	5959	19	the	the	DT
60025	5959	20	best	good	JJS
60025	5959	21	ginger	ginger	NN
60025	5959	22	,	,	,
60025	5959	23	one	one	CD
60025	5959	24	table	table	NN
60025	5959	25	-	-	HYPH
60025	5959	26	spoonful	spoonful	JJ
60025	5959	27	of	of	IN
60025	5959	28	powdered	powdered	JJ
60025	5959	29	cinnamon	cinnamon	NN
60025	5959	30	;	;	:
60025	5959	31	and	and	CC
60025	5959	32	one	one	CD
60025	5959	33	of	of	IN
60025	5959	34	powdered	powder	VBN
60025	5959	35	cloves	clove	NNS
60025	5959	36	.	.	.
60025	5960	1	Then	then	RB
60025	5960	2	beat	beat	VB
60025	5960	3	six	six	CD
60025	5960	4	eggs	egg	NNS
60025	5960	5	very	very	RB
60025	5960	6	light	light	JJ
60025	5960	7	,	,	,
60025	5960	8	and	and	CC
60025	5960	9	add	add	VB
60025	5960	10	them	-PRON-	PRP
60025	5960	11	gradually	gradually	RB
60025	5960	12	to	to	IN
60025	5960	13	the	the	DT
60025	5960	14	butter	butter	NN
60025	5960	15	and	and	CC
60025	5960	16	sugar	sugar	NN
60025	5960	17	,	,	,
60025	5960	18	in	in	IN
60025	5960	19	turn	turn	NN
60025	5960	20	with	with	IN
60025	5960	21	the	the	DT
60025	5960	22	flour	flour	NN
60025	5960	23	and	and	CC
60025	5960	24	a	a	DT
60025	5960	25	quart	quart	NN
60025	5960	26	of	of	IN
60025	5960	27	molasses	molasse	NNS
60025	5960	28	.	.	.
60025	5961	1	Lastly	lastly	RB
60025	5961	2	,	,	,
60025	5961	3	stir	stir	NN
60025	5961	4	in	in	IN
60025	5961	5	a	a	DT
60025	5961	6	tea	tea	NN
60025	5961	7	-	-	HYPH
60025	5961	8	spoonful	spoonful	JJ
60025	5961	9	of	of	IN
60025	5961	10	pearl	pearl	NN
60025	5961	11	-	-	HYPH
60025	5961	12	ash	ash	NN
60025	5961	13	dissolved	dissolve	VBN
60025	5961	14	in	in	IN
60025	5961	15	lukewarm	lukewarm	JJ
60025	5961	16	water	water	NN
60025	5961	17	and	and	CC
60025	5961	18	add	add	VB
60025	5961	19	by	by	IN
60025	5961	20	degrees	degree	NNS
60025	5961	21	the	the	DT
60025	5961	22	fruit	fruit	NN
60025	5961	23	,	,	,
60025	5961	24	which	which	WDT
60025	5961	25	must	must	MD
60025	5961	26	be	be	VB
60025	5961	27	well	well	RB
60025	5961	28	dredged	dredge	VBN
60025	5961	29	with	with	IN
60025	5961	30	flour	flour	NN
60025	5961	31	.	.	.
60025	5962	1	Stir	stir	VB
60025	5962	2	all	all	DT
60025	5962	3	very	very	RB
60025	5962	4	hard	hard	RB
60025	5962	5	;	;	:
60025	5962	6	put	put	VB
60025	5962	7	the	the	DT
60025	5962	8	mixture	mixture	NN
60025	5962	9	into	into	IN
60025	5962	10	a	a	DT
60025	5962	11	buttered	butter	VBN
60025	5962	12	pan	pan	NN
60025	5962	13	,	,	,
60025	5962	14	and	and	CC
60025	5962	15	bake	bake	VB
60025	5962	16	it	-PRON-	PRP
60025	5962	17	in	in	IN
60025	5962	18	a	a	DT
60025	5962	19	moderate	moderate	JJ
60025	5962	20	oven	oven	NN
60025	5962	21	.	.	.
60025	5963	1	Use	Use	NNP
60025	5963	2	West	West	NNP
60025	5963	3	India	India	NNP
60025	5963	4	molasses	molasse	NNS
60025	5963	5	.	.	.
60025	5964	1	MOLASSES	molasse	NNS
60025	5964	2	CANDY.--Mix	CANDY.--Mix	VBG
60025	5964	3	a	a	DT
60025	5964	4	pound	pound	NN
60025	5964	5	of	of	IN
60025	5964	6	the	the	DT
60025	5964	7	best	good	JJS
60025	5964	8	brown	brown	JJ
60025	5964	9	sugar	sugar	NN
60025	5964	10	with	with	IN
60025	5964	11	two	two	CD
60025	5964	12	quarts	quart	NNS
60025	5964	13	of	of	IN
60025	5964	14	West	West	NNP
60025	5964	15	India	India	NNP
60025	5964	16	molasses	molasse	NNS
60025	5964	17	,	,	,
60025	5964	18	(	(	-LRB-
60025	5964	19	which	which	WDT
60025	5964	20	must	must	MD
60025	5964	21	be	be	VB
60025	5964	22	perfectly	perfectly	RB
60025	5964	23	sweet	sweet	JJ
60025	5964	24	,	,	,
60025	5964	25	)	)	-RRB-
60025	5964	26	and	and	CC
60025	5964	27	boil	boil	VB
60025	5964	28	it	-PRON-	PRP
60025	5964	29	in	in	IN
60025	5964	30	a	a	DT
60025	5964	31	preserving	preserving	JJ
60025	5964	32	kettle	kettle	NN
60025	5964	33	over	over	IN
60025	5964	34	a	a	DT
60025	5964	35	moderate	moderate	JJ
60025	5964	36	fire	fire	NN
60025	5964	37	for	for	IN
60025	5964	38	three	three	CD
60025	5964	39	hours	hour	NNS
60025	5964	40	,	,	,
60025	5964	41	skimming	skim	VBG
60025	5964	42	it	-PRON-	PRP
60025	5964	43	well	well	RB
60025	5964	44	,	,	,
60025	5964	45	and	and	CC
60025	5964	46	stirring	stir	VBG
60025	5964	47	it	-PRON-	PRP
60025	5964	48	frequently	frequently	RB
60025	5964	49	after	after	IN
60025	5964	50	the	the	DT
60025	5964	51	scum	scum	NN
60025	5964	52	has	have	VBZ
60025	5964	53	ceased	cease	VBN
60025	5964	54	to	to	TO
60025	5964	55	rise	rise	VB
60025	5964	56	;	;	:
60025	5964	57	taking	take	VBG
60025	5964	58	care	care	NN
60025	5964	59	that	that	IN
60025	5964	60	it	-PRON-	PRP
60025	5964	61	does	do	VBZ
60025	5964	62	not	not	RB
60025	5964	63	burn	burn	VB
60025	5964	64	.	.	.
60025	5965	1	Have	have	VBP
60025	5965	2	ready	ready	JJ
60025	5965	3	the	the	DT
60025	5965	4	grated	grate	VBN
60025	5965	5	rind	rind	NN
60025	5965	6	and	and	CC
60025	5965	7	the	the	DT
60025	5965	8	juice	juice	NN
60025	5965	9	of	of	IN
60025	5965	10	three	three	CD
60025	5965	11	lemons	lemon	NNS
60025	5965	12	,	,	,
60025	5965	13	and	and	CC
60025	5965	14	stir	stir	VB
60025	5965	15	them	-PRON-	PRP
60025	5965	16	into	into	IN
60025	5965	17	the	the	DT
60025	5965	18	molasses	molasse	NNS
60025	5965	19	after	after	IN
60025	5965	20	it	-PRON-	PRP
60025	5965	21	has	have	VBZ
60025	5965	22	boiled	boil	VBN
60025	5965	23	about	about	RB
60025	5965	24	two	two	CD
60025	5965	25	hours	hour	NNS
60025	5965	26	and	and	CC
60025	5965	27	a	a	DT
60025	5965	28	half	half	NN
60025	5965	29	;	;	:
60025	5965	30	or	or	CC
60025	5965	31	you	-PRON-	PRP
60025	5965	32	may	may	MD
60025	5965	33	substitute	substitute	VB
60025	5965	34	the	the	DT
60025	5965	35	juice	juice	NN
60025	5965	36	and	and	CC
60025	5965	37	rind	rind	NN
60025	5965	38	of	of	IN
60025	5965	39	three	three	CD
60025	5965	40	large	large	JJ
60025	5965	41	oranges	orange	NNS
60025	5965	42	.	.	.
60025	5966	1	The	the	DT
60025	5966	2	flavour	flavour	NN
60025	5966	3	of	of	IN
60025	5966	4	the	the	DT
60025	5966	5	lemon	lemon	NN
60025	5966	6	will	will	MD
60025	5966	7	all	all	DT
60025	5966	8	be	be	VB
60025	5966	9	boiled	boil	VBN
60025	5966	10	out	out	RP
60025	5966	11	if	if	IN
60025	5966	12	it	-PRON-	PRP
60025	5966	13	is	be	VBZ
60025	5966	14	put	put	VBN
60025	5966	15	in	in	RB
60025	5966	16	too	too	RB
60025	5966	17	soon	soon	RB
60025	5966	18	.	.	.
60025	5967	1	The	the	DT
60025	5967	2	mixture	mixture	NN
60025	5967	3	should	should	MD
60025	5967	4	boil	boil	VB
60025	5967	5	at	at	RB
60025	5967	6	least	least	RBS
60025	5967	7	three	three	CD
60025	5967	8	hours	hour	NNS
60025	5967	9	,	,	,
60025	5967	10	that	that	IN
60025	5967	11	it	-PRON-	PRP
60025	5967	12	may	may	MD
60025	5967	13	be	be	VB
60025	5967	14	crisp	crisp	JJ
60025	5967	15	and	and	CC
60025	5967	16	brittle	brittle	JJ
60025	5967	17	when	when	WRB
60025	5967	18	cold	cold	JJ
60025	5967	19	.	.	.
60025	5968	1	If	if	IN
60025	5968	2	it	-PRON-	PRP
60025	5968	3	is	be	VBZ
60025	5968	4	taken	take	VBN
60025	5968	5	off	off	RP
60025	5968	6	the	the	DT
60025	5968	7	fire	fire	NN
60025	5968	8	too	too	RB
60025	5968	9	soon	soon	RB
60025	5968	10	,	,	,
60025	5968	11	or	or	CC
60025	5968	12	before	before	IN
60025	5968	13	it	-PRON-	PRP
60025	5968	14	has	have	VBZ
60025	5968	15	boiled	boil	VBN
60025	5968	16	sufficiently	sufficiently	RB
60025	5968	17	,	,	,
60025	5968	18	it	-PRON-	PRP
60025	5968	19	will	will	MD
60025	5968	20	not	not	RB
60025	5968	21	congeal	congeal	VB
60025	5968	22	,	,	,
60025	5968	23	but	but	CC
60025	5968	24	will	will	MD
60025	5968	25	be	be	VB
60025	5968	26	tough	tough	JJ
60025	5968	27	and	and	CC
60025	5968	28	ropy	ropy	JJ
60025	5968	29	,	,	,
60025	5968	30	and	and	CC
60025	5968	31	must	must	MD
60025	5968	32	be	be	VB
60025	5968	33	boiled	boil	VBN
60025	5968	34	over	over	RP
60025	5968	35	again	again	RB
60025	5968	36	.	.	.
60025	5969	1	It	-PRON-	PRP
60025	5969	2	will	will	MD
60025	5969	3	cease	cease	VB
60025	5969	4	boiling	boiling	NN
60025	5969	5	of	of	IN
60025	5969	6	itself	-PRON-	PRP
60025	5969	7	when	when	WRB
60025	5969	8	it	-PRON-	PRP
60025	5969	9	is	be	VBZ
60025	5969	10	thoroughly	thoroughly	RB
60025	5969	11	done	do	VBN
60025	5969	12	.	.	.
60025	5970	1	Then	then	RB
60025	5970	2	take	take	VB
60025	5970	3	it	-PRON-	PRP
60025	5970	4	off	off	IN
60025	5970	5	the	the	DT
60025	5970	6	fire	fire	NN
60025	5970	7	;	;	:
60025	5970	8	have	have	VBP
60025	5970	9	ready	ready	JJ
60025	5970	10	a	a	DT
60025	5970	11	square	square	JJ
60025	5970	12	tin	tin	NN
60025	5970	13	pan	pan	NN
60025	5970	14	;	;	:
60025	5970	15	put	put	VBD
60025	5970	16	the	the	DT
60025	5970	17	mixture	mixture	NN
60025	5970	18	into	into	IN
60025	5970	19	it	-PRON-	PRP
60025	5970	20	,	,	,
60025	5970	21	and	and	CC
60025	5970	22	set	set	VBD
60025	5970	23	it	-PRON-	PRP
60025	5970	24	away	away	RB
60025	5970	25	to	to	IN
60025	5970	26	cool	cool	JJ
60025	5970	27	.	.	.
60025	5971	1	The	the	DT
60025	5971	2	pan	pan	NN
60025	5971	3	should	should	MD
60025	5971	4	be	be	VB
60025	5971	5	buttered	butter	VBN
60025	5971	6	.	.	.
60025	5972	1	You	-PRON-	PRP
60025	5972	2	may	may	MD
60025	5972	3	make	make	VB
60025	5972	4	molasses	molasse	NNS
60025	5972	5	candy	candy	NN
60025	5972	6	with	with	IN
60025	5972	7	almonds	almond	NNS
60025	5972	8	blanched	blanch	VBN
60025	5972	9	and	and	CC
60025	5972	10	slit	slit	VBN
60025	5972	11	into	into	IN
60025	5972	12	pieces	piece	NNS
60025	5972	13	;	;	:
60025	5972	14	stir	stir	VB
60025	5972	15	them	-PRON-	PRP
60025	5972	16	in	in	RP
60025	5972	17	by	by	IN
60025	5972	18	degrees	degree	NNS
60025	5972	19	after	after	IN
60025	5972	20	the	the	DT
60025	5972	21	mixture	mixture	NN
60025	5972	22	has	have	VBZ
60025	5972	23	boiled	boil	VBN
60025	5972	24	two	two	CD
60025	5972	25	hours	hour	NNS
60025	5972	26	and	and	CC
60025	5972	27	a	a	DT
60025	5972	28	half	half	NN
60025	5972	29	.	.	.
60025	5973	1	Or	or	CC
60025	5973	2	you	-PRON-	PRP
60025	5973	3	may	may	MD
60025	5973	4	blanch	blanch	VB
60025	5973	5	a	a	DT
60025	5973	6	quart	quart	NN
60025	5973	7	of	of	IN
60025	5973	8	ground	ground	NN
60025	5973	9	-	-	HYPH
60025	5973	10	nuts	nut	NNS
60025	5973	11	and	and	CC
60025	5973	12	put	put	VBD
60025	5973	13	them	-PRON-	PRP
60025	5973	14	in	in	RP
60025	5973	15	instead	instead	RB
60025	5973	16	of	of	IN
60025	5973	17	the	the	DT
60025	5973	18	almonds	almond	NNS
60025	5973	19	.	.	.
60025	5974	1	NOUGAT.--Blanch	NOUGAT.--Blanch	NNP
60025	5974	2	a	a	DT
60025	5974	3	pound	pound	NN
60025	5974	4	of	of	IN
60025	5974	5	shelled	shell	VBN
60025	5974	6	sweet	sweet	JJ
60025	5974	7	almonds	almond	NNS
60025	5974	8	;	;	:
60025	5974	9	and	and	CC
60025	5974	10	with	with	IN
60025	5974	11	an	an	DT
60025	5974	12	almond	almond	NN
60025	5974	13	-	-	HYPH
60025	5974	14	cutter	cutter	NN
60025	5974	15	,	,	,
60025	5974	16	or	or	CC
60025	5974	17	a	a	DT
60025	5974	18	sharp	sharp	JJ
60025	5974	19	penknife	penknife	NN
60025	5974	20	,	,	,
60025	5974	21	split	split	VB
60025	5974	22	each	each	DT
60025	5974	23	almond	almond	NN
60025	5974	24	into	into	IN
60025	5974	25	two	two	CD
60025	5974	26	slips	slip	NNS
60025	5974	27	.	.	.
60025	5975	1	Spread	spread	VB
60025	5975	2	them	-PRON-	PRP
60025	5975	3	over	over	IN
60025	5975	4	a	a	DT
60025	5975	5	large	large	JJ
60025	5975	6	dish	dish	NN
60025	5975	7	,	,	,
60025	5975	8	and	and	CC
60025	5975	9	place	place	VB
60025	5975	10	them	-PRON-	PRP
60025	5975	11	in	in	IN
60025	5975	12	a	a	DT
60025	5975	13	gentle	gentle	JJ
60025	5975	14	oven	oven	NN
60025	5975	15	.	.	.
60025	5976	1	Powder	powder	NN
60025	5976	2	two	two	CD
60025	5976	3	pounds	pound	NNS
60025	5976	4	of	of	IN
60025	5976	5	the	the	DT
60025	5976	6	best	good	JJS
60025	5976	7	loaf	loaf	NN
60025	5976	8	-	-	HYPH
60025	5976	9	sugar	sugar	NN
60025	5976	10	,	,	,
60025	5976	11	and	and	CC
60025	5976	12	put	put	VBD
60025	5976	13	it	-PRON-	PRP
60025	5976	14	into	into	IN
60025	5976	15	a	a	DT
60025	5976	16	preserving	preserve	VBG
60025	5976	17	pan	pan	NN
60025	5976	18	without	without	IN
60025	5976	19	a	a	DT
60025	5976	20	drop	drop	NN
60025	5976	21	of	of	IN
60025	5976	22	water	water	NN
60025	5976	23	.	.	.
60025	5977	1	Set	set	VB
60025	5977	2	it	-PRON-	PRP
60025	5977	3	on	on	IN
60025	5977	4	a	a	DT
60025	5977	5	chafing	chafe	VBG
60025	5977	6	-	-	HYPH
60025	5977	7	dish	dish	NN
60025	5977	8	over	over	IN
60025	5977	9	a	a	DT
60025	5977	10	slow	slow	JJ
60025	5977	11	fire	fire	NN
60025	5977	12	,	,	,
60025	5977	13	or	or	CC
60025	5977	14	on	on	IN
60025	5977	15	a	a	DT
60025	5977	16	hot	hot	JJ
60025	5977	17	stove	stove	NN
60025	5977	18	,	,	,
60025	5977	19	and	and	CC
60025	5977	20	stir	stir	VB
60025	5977	21	it	-PRON-	PRP
60025	5977	22	with	with	IN
60025	5977	23	a	a	DT
60025	5977	24	wooden	wooden	JJ
60025	5977	25	spoon	spoon	NN
60025	5977	26	till	till	IN
60025	5977	27	the	the	DT
60025	5977	28	heat	heat	NN
60025	5977	29	has	have	VBZ
60025	5977	30	entirely	entirely	RB
60025	5977	31	dissolved	dissolve	VBN
60025	5977	32	it	-PRON-	PRP
60025	5977	33	.	.	.
60025	5978	1	Then	then	RB
60025	5978	2	take	take	VB
60025	5978	3	the	the	DT
60025	5978	4	almonds	almond	NNS
60025	5978	5	out	out	IN
60025	5978	6	of	of	IN
60025	5978	7	the	the	DT
60025	5978	8	oven	oven	NN
60025	5978	9	,	,	,
60025	5978	10	and	and	CC
60025	5978	11	mix	mix	VB
60025	5978	12	with	with	IN
60025	5978	13	them	-PRON-	PRP
60025	5978	14	the	the	DT
60025	5978	15	juice	juice	NN
60025	5978	16	of	of	IN
60025	5978	17	two	two	CD
60025	5978	18	or	or	CC
60025	5978	19	three	three	CD
60025	5978	20	lemons	lemon	NNS
60025	5978	21	.	.	.
60025	5979	1	Put	put	VB
60025	5979	2	them	-PRON-	PRP
60025	5979	3	into	into	IN
60025	5979	4	the	the	DT
60025	5979	5	sugar	sugar	NN
60025	5979	6	a	a	DT
60025	5979	7	few	few	JJ
60025	5979	8	at	at	IN
60025	5979	9	a	a	DT
60025	5979	10	time	time	NN
60025	5979	11	,	,	,
60025	5979	12	and	and	CC
60025	5979	13	let	let	VB
60025	5979	14	them	-PRON-	PRP
60025	5979	15	simmer	simmer	VB
60025	5979	16	till	till	IN
60025	5979	17	it	-PRON-	PRP
60025	5979	18	becomes	become	VBZ
60025	5979	19	a	a	DT
60025	5979	20	thick	thick	JJ
60025	5979	21	stiff	stiff	JJ
60025	5979	22	paste	paste	NN
60025	5979	23	,	,	,
60025	5979	24	stirring	stir	VBG
60025	5979	25	it	-PRON-	PRP
60025	5979	26	hard	hard	RB
60025	5979	27	all	all	PDT
60025	5979	28	the	the	DT
60025	5979	29	while	while	NN
60025	5979	30	.	.	.
60025	5980	1	Have	have	VBP
60025	5980	2	ready	ready	JJ
60025	5980	3	a	a	DT
60025	5980	4	mould	mould	NN
60025	5980	5	,	,	,
60025	5980	6	or	or	CC
60025	5980	7	a	a	DT
60025	5980	8	square	square	JJ
60025	5980	9	tin	tin	NN
60025	5980	10	pan	pan	NN
60025	5980	11	,	,	,
60025	5980	12	greased	grease	VBD
60025	5980	13	all	all	RB
60025	5980	14	over	over	IN
60025	5980	15	the	the	DT
60025	5980	16	inside	inside	NN
60025	5980	17	with	with	IN
60025	5980	18	sweet	sweet	JJ
60025	5980	19	oil	oil	NN
60025	5980	20	;	;	:
60025	5980	21	put	put	VB
60025	5980	22	the	the	DT
60025	5980	23	mixture	mixture	NN
60025	5980	24	into	into	IN
60025	5980	25	it	-PRON-	PRP
60025	5980	26	;	;	:
60025	5980	27	smooth	smooth	VB
60025	5980	28	it	-PRON-	PRP
60025	5980	29	evenly	evenly	RB
60025	5980	30	,	,	,
60025	5980	31	and	and	CC
60025	5980	32	set	set	VBD
60025	5980	33	it	-PRON-	PRP
60025	5980	34	in	in	IN
60025	5980	35	a	a	DT
60025	5980	36	cold	cold	JJ
60025	5980	37	place	place	NN
60025	5980	38	to	to	TO
60025	5980	39	harden	harden	NNP
60025	5980	40	.	.	.
60025	5981	1	When	when	WRB
60025	5981	2	almost	almost	RB
60025	5981	3	hard	hard	RB
60025	5981	4	cut	cut	VBD
60025	5981	5	it	-PRON-	PRP
60025	5981	6	into	into	IN
60025	5981	7	long	long	JJ
60025	5981	8	slips	slip	NNS
60025	5981	9	.	.	.
60025	5982	1	LEMON	LEMON	NNS
60025	5982	2	DROPS.--Squeeze	drops.--squeeze	VBP
60025	5982	3	some	some	DT
60025	5982	4	lemon	lemon	NN
60025	5982	5	-	-	HYPH
60025	5982	6	juice	juice	NN
60025	5982	7	into	into	IN
60025	5982	8	a	a	DT
60025	5982	9	pan	pan	NN
60025	5982	10	.	.	.
60025	5983	1	Pound	pound	NN
60025	5983	2	in	in	IN
60025	5983	3	a	a	DT
60025	5983	4	mortar	mortar	NN
60025	5983	5	some	some	DT
60025	5983	6	of	of	IN
60025	5983	7	the	the	DT
60025	5983	8	best	good	JJS
60025	5983	9	loaf	loaf	NN
60025	5983	10	-	-	HYPH
60025	5983	11	sugar	sugar	NN
60025	5983	12	,	,	,
60025	5983	13	and	and	CC
60025	5983	14	then	then	RB
60025	5983	15	sift	sift	VB
60025	5983	16	it	-PRON-	PRP
60025	5983	17	through	through	IN
60025	5983	18	a	a	DT
60025	5983	19	very	very	RB
60025	5983	20	fine	fine	JJ
60025	5983	21	sieve	sieve	NN
60025	5983	22	.	.	.
60025	5984	1	Mix	mix	VB
60025	5984	2	it	-PRON-	PRP
60025	5984	3	with	with	IN
60025	5984	4	the	the	DT
60025	5984	5	lemon	lemon	NN
60025	5984	6	-	-	HYPH
60025	5984	7	juice	juice	NN
60025	5984	8	,	,	,
60025	5984	9	making	make	VBG
60025	5984	10	it	-PRON-	PRP
60025	5984	11	so	so	RB
60025	5984	12	thick	thick	JJ
60025	5984	13	that	that	IN
60025	5984	14	you	-PRON-	PRP
60025	5984	15	can	can	MD
60025	5984	16	scarcely	scarcely	RB
60025	5984	17	stir	stir	VB
60025	5984	18	it	-PRON-	PRP
60025	5984	19	.	.	.
60025	5985	1	Put	put	VB
60025	5985	2	it	-PRON-	PRP
60025	5985	3	into	into	IN
60025	5985	4	a	a	DT
60025	5985	5	porcelain	porcelain	NN
60025	5985	6	saucepan	saucepan	NN
60025	5985	7	,	,	,
60025	5985	8	set	set	VBD
60025	5985	9	it	-PRON-	PRP
60025	5985	10	on	on	IN
60025	5985	11	hot	hot	JJ
60025	5985	12	coals	coal	NNS
60025	5985	13	,	,	,
60025	5985	14	and	and	CC
60025	5985	15	stir	stir	VB
60025	5985	16	it	-PRON-	PRP
60025	5985	17	with	with	IN
60025	5985	18	a	a	DT
60025	5985	19	wooden	wooden	JJ
60025	5985	20	spoon	spoon	NN
60025	5985	21	five	five	CD
60025	5985	22	minutes	minute	NNS
60025	5985	23	or	or	CC
60025	5985	24	more	more	JJR
60025	5985	25	.	.	.
60025	5986	1	Then	then	RB
60025	5986	2	take	take	VB
60025	5986	3	off	off	RP
60025	5986	4	the	the	DT
60025	5986	5	pan	pan	NN
60025	5986	6	,	,	,
60025	5986	7	and	and	CC
60025	5986	8	with	with	IN
60025	5986	9	the	the	DT
60025	5986	10	point	point	NN
60025	5986	11	of	of	IN
60025	5986	12	a	a	DT
60025	5986	13	knife	knife	NN
60025	5986	14	drop	drop	NN
60025	5986	15	the	the	DT
60025	5986	16	liquid	liquid	NN
60025	5986	17	on	on	IN
60025	5986	18	writing	write	VBG
60025	5986	19	paper	paper	NN
60025	5986	20	.	.	.
60025	5987	1	When	when	WRB
60025	5987	2	cold	cold	JJ
60025	5987	3	,	,	,
60025	5987	4	the	the	DT
60025	5987	5	drops	drop	NNS
60025	5987	6	will	will	MD
60025	5987	7	easily	easily	RB
60025	5987	8	come	come	VB
60025	5987	9	off	off	RP
60025	5987	10	.	.	.
60025	5988	1	Peppermint	Peppermint	NNP
60025	5988	2	drops	drop	NNS
60025	5988	3	may	may	MD
60025	5988	4	be	be	VB
60025	5988	5	made	make	VBN
60025	5988	6	as	as	IN
60025	5988	7	above	above	RB
60025	5988	8	,	,	,
60025	5988	9	substituting	substitute	VBG
60025	5988	10	for	for	IN
60025	5988	11	the	the	DT
60025	5988	12	lemon	lemon	NN
60025	5988	13	-	-	HYPH
60025	5988	14	juice	juice	NN
60025	5988	15	essence	essence	NN
60025	5988	16	of	of	IN
60025	5988	17	peppermint	peppermint	NN
60025	5988	18	.	.	.
60025	5989	1	Orange	Orange	NNP
60025	5989	2	drops	drop	NNS
60025	5989	3	may	may	MD
60025	5989	4	be	be	VB
60025	5989	5	made	make	VBN
60025	5989	6	in	in	IN
60025	5989	7	the	the	DT
60025	5989	8	same	same	JJ
60025	5989	9	manner	manner	NN
60025	5989	10	.	.	.
60025	5990	1	WARM	warm	NN
60025	5990	2	CAKES	cake	NNS
60025	5990	3	FOR	for	IN
60025	5990	4	BREAKFAST	BREAKFAST	NNP
60025	5990	5	AND	and	CC
60025	5990	6	TEA	TEA	NNP
60025	5990	7	.	.	.
60025	5991	1	BUCKWHEAT	buckwheat	NN
60025	5991	2	CAKES	CAKES	NNP
60025	5991	3	.	.	.
60025	5992	1	Take	take	VB
60025	5992	2	a	a	DT
60025	5992	3	quart	quart	NN
60025	5992	4	of	of	IN
60025	5992	5	buckwheat	buckwheat	NN
60025	5992	6	meal	meal	NN
60025	5992	7	,	,	,
60025	5992	8	mix	mix	VB
60025	5992	9	with	with	IN
60025	5992	10	it	-PRON-	PRP
60025	5992	11	a	a	DT
60025	5992	12	tea	tea	NN
60025	5992	13	-	-	HYPH
60025	5992	14	spoonful	spoonful	JJ
60025	5992	15	of	of	IN
60025	5992	16	salt	salt	NN
60025	5992	17	,	,	,
60025	5992	18	and	and	CC
60025	5992	19	add	add	VB
60025	5992	20	a	a	DT
60025	5992	21	handful	handful	NN
60025	5992	22	of	of	IN
60025	5992	23	Indian	indian	JJ
60025	5992	24	meal	meal	NN
60025	5992	25	.	.	.
60025	5993	1	Pour	pour	NN
60025	5993	2	two	two	CD
60025	5993	3	table	table	NN
60025	5993	4	-	-	HYPH
60025	5993	5	spoonfuls	spoonful	NNS
60025	5993	6	of	of	IN
60025	5993	7	the	the	DT
60025	5993	8	best	good	JJS
60025	5993	9	brewer	brewer	NN
60025	5993	10	's	's	POS
60025	5993	11	yeast	yeast	NN
60025	5993	12	into	into	IN
60025	5993	13	the	the	DT
60025	5993	14	centre	centre	NN
60025	5993	15	of	of	IN
60025	5993	16	the	the	DT
60025	5993	17	meal	meal	NN
60025	5993	18	.	.	.
60025	5994	1	Then	then	RB
60025	5994	2	mix	mix	VB
60025	5994	3	it	-PRON-	PRP
60025	5994	4	with	with	IN
60025	5994	5	lukewarm	lukewarm	JJ
60025	5994	6	water	water	NN
60025	5994	7	till	till	IN
60025	5994	8	it	-PRON-	PRP
60025	5994	9	becomes	become	VBZ
60025	5994	10	a	a	DT
60025	5994	11	batter	batter	NN
60025	5994	12	.	.	.
60025	5995	1	Cover	cover	VB
60025	5995	2	it	-PRON-	PRP
60025	5995	3	,	,	,
60025	5995	4	put	put	VB
60025	5995	5	it	-PRON-	PRP
60025	5995	6	in	in	IN
60025	5995	7	a	a	DT
60025	5995	8	warm	warm	JJ
60025	5995	9	place	place	NN
60025	5995	10	and	and	CC
60025	5995	11	set	set	VBD
60025	5995	12	it	-PRON-	PRP
60025	5995	13	to	to	TO
60025	5995	14	rise	rise	VB
60025	5995	15	;	;	:
60025	5995	16	it	-PRON-	PRP
60025	5995	17	will	will	MD
60025	5995	18	take	take	VB
60025	5995	19	about	about	RB
60025	5995	20	three	three	CD
60025	5995	21	hours	hour	NNS
60025	5995	22	.	.	.
60025	5996	1	When	when	WRB
60025	5996	2	it	-PRON-	PRP
60025	5996	3	is	be	VBZ
60025	5996	4	quite	quite	RB
60025	5996	5	light	light	JJ
60025	5996	6	,	,	,
60025	5996	7	and	and	CC
60025	5996	8	covered	cover	VBN
60025	5996	9	with	with	IN
60025	5996	10	bubbles	bubble	NNS
60025	5996	11	,	,	,
60025	5996	12	it	-PRON-	PRP
60025	5996	13	is	be	VBZ
60025	5996	14	fit	fit	JJ
60025	5996	15	to	to	TO
60025	5996	16	bake	bake	VB
60025	5996	17	.	.	.
60025	5997	1	Put	put	VB
60025	5997	2	your	-PRON-	PRP$
60025	5997	3	griddle	griddle	NN
60025	5997	4	over	over	IN
60025	5997	5	the	the	DT
60025	5997	6	fire	fire	NN
60025	5997	7	,	,	,
60025	5997	8	and	and	CC
60025	5997	9	let	let	VB
60025	5997	10	it	-PRON-	PRP
60025	5997	11	get	get	VB
60025	5997	12	quite	quite	RB
60025	5997	13	hot	hot	JJ
60025	5997	14	before	before	IN
60025	5997	15	you	-PRON-	PRP
60025	5997	16	begin	begin	VBP
60025	5997	17	.	.	.
60025	5998	1	Grease	grease	VB
60025	5998	2	it	-PRON-	PRP
60025	5998	3	well	well	RB
60025	5998	4	with	with	IN
60025	5998	5	a	a	DT
60025	5998	6	piece	piece	NN
60025	5998	7	of	of	IN
60025	5998	8	butter	butter	NN
60025	5998	9	tied	tie	VBN
60025	5998	10	in	in	IN
60025	5998	11	a	a	DT
60025	5998	12	rag	rag	NN
60025	5998	13	.	.	.
60025	5999	1	Then	then	RB
60025	5999	2	dip	dip	VB
60025	5999	3	out	out	RP
60025	5999	4	a	a	DT
60025	5999	5	large	large	JJ
60025	5999	6	ladle	ladle	NN
60025	5999	7	full	full	JJ
60025	5999	8	of	of	IN
60025	5999	9	the	the	DT
60025	5999	10	batter	batter	NN
60025	5999	11	and	and	CC
60025	5999	12	bake	bake	VB
60025	5999	13	it	-PRON-	PRP
60025	5999	14	on	on	IN
60025	5999	15	the	the	DT
60025	5999	16	griddle	griddle	NN
60025	5999	17	;	;	:
60025	5999	18	turning	turn	VBG
60025	5999	19	it	-PRON-	PRP
60025	5999	20	with	with	IN
60025	5999	21	a	a	DT
60025	5999	22	broad	broad	JJ
60025	5999	23	wooden	wooden	JJ
60025	5999	24	paddle	paddle	NN
60025	5999	25	.	.	.
60025	6000	1	Let	let	VB
60025	6000	2	the	the	DT
60025	6000	3	cakes	cake	NNS
60025	6000	4	be	be	VB
60025	6000	5	of	of	IN
60025	6000	6	large	large	JJ
60025	6000	7	size	size	NN
60025	6000	8	,	,	,
60025	6000	9	and	and	CC
60025	6000	10	even	even	RB
60025	6000	11	at	at	IN
60025	6000	12	the	the	DT
60025	6000	13	edges	edge	NNS
60025	6000	14	.	.	.
60025	6001	1	Ragged	ragged	JJ
60025	6001	2	edges	edge	NNS
60025	6001	3	to	to	TO
60025	6001	4	batter	batter	VB
60025	6001	5	cakes	cake	NNS
60025	6001	6	look	look	VBP
60025	6001	7	very	very	RB
60025	6001	8	badly	badly	RB
60025	6001	9	.	.	.
60025	6002	1	Butter	butter	VB
60025	6002	2	them	-PRON-	PRP
60025	6002	3	as	as	IN
60025	6002	4	you	-PRON-	PRP
60025	6002	5	take	take	VBP
60025	6002	6	them	-PRON-	PRP
60025	6002	7	off	off	IN
60025	6002	8	the	the	DT
60025	6002	9	griddle	griddle	NN
60025	6002	10	.	.	.
60025	6003	1	Put	put	VB
60025	6003	2	several	several	JJ
60025	6003	3	on	on	IN
60025	6003	4	a	a	DT
60025	6003	5	plate	plate	NN
60025	6003	6	,	,	,
60025	6003	7	and	and	CC
60025	6003	8	cut	cut	VBD
60025	6003	9	them	-PRON-	PRP
60025	6003	10	across	across	RP
60025	6003	11	in	in	IN
60025	6003	12	six	six	CD
60025	6003	13	pieces	piece	NNS
60025	6003	14	.	.	.
60025	6004	1	Grease	grease	VB
60025	6004	2	the	the	DT
60025	6004	3	griddle	griddle	NN
60025	6004	4	anew	anew	RB
60025	6004	5	,	,	,
60025	6004	6	between	between	IN
60025	6004	7	baking	bake	VBG
60025	6004	8	each	each	DT
60025	6004	9	cake	cake	NN
60025	6004	10	.	.	.
60025	6005	1	If	if	IN
60025	6005	2	your	-PRON-	PRP$
60025	6005	3	batter	batter	NN
60025	6005	4	has	have	VBZ
60025	6005	5	been	be	VBN
60025	6005	6	mixed	mix	VBN
60025	6005	7	over	over	IN
60025	6005	8	night	night	NN
60025	6005	9	and	and	CC
60025	6005	10	is	be	VBZ
60025	6005	11	found	find	VBN
60025	6005	12	to	to	TO
60025	6005	13	be	be	VB
60025	6005	14	sour	sour	JJ
60025	6005	15	in	in	IN
60025	6005	16	the	the	DT
60025	6005	17	morning	morning	NN
60025	6005	18	,	,	,
60025	6005	19	melt	melt	NN
60025	6005	20	in	in	IN
60025	6005	21	warm	warm	JJ
60025	6005	22	water	water	NN
60025	6005	23	a	a	DT
60025	6005	24	piece	piece	NN
60025	6005	25	of	of	IN
60025	6005	26	pearl	pearl	NN
60025	6005	27	-	-	HYPH
60025	6005	28	ash	ash	VB
60025	6005	29	the	the	DT
60025	6005	30	size	size	NN
60025	6005	31	of	of	IN
60025	6005	32	a	a	DT
60025	6005	33	grain	grain	NN
60025	6005	34	of	of	IN
60025	6005	35	corn	corn	NN
60025	6005	36	,	,	,
60025	6005	37	or	or	CC
60025	6005	38	a	a	DT
60025	6005	39	little	little	RB
60025	6005	40	larger	large	JJR
60025	6005	41	;	;	:
60025	6005	42	stir	stir	VB
60025	6005	43	it	-PRON-	PRP
60025	6005	44	into	into	IN
60025	6005	45	the	the	DT
60025	6005	46	batter	batter	NN
60025	6005	47	;	;	:
60025	6005	48	let	let	VB
60025	6005	49	it	-PRON-	PRP
60025	6005	50	set	set	VB
60025	6005	51	half	half	PDT
60025	6005	52	an	an	DT
60025	6005	53	hour	hour	NN
60025	6005	54	,	,	,
60025	6005	55	and	and	CC
60025	6005	56	then	then	RB
60025	6005	57	bake	bake	VB
60025	6005	58	it	-PRON-	PRP
60025	6005	59	.	.	.
60025	6006	1	The	the	DT
60025	6006	2	pearl	pearl	NN
60025	6006	3	-	-	HYPH
60025	6006	4	ash	ash	NNP
60025	6006	5	will	will	MD
60025	6006	6	remove	remove	VB
60025	6006	7	the	the	DT
60025	6006	8	sour	sour	JJ
60025	6006	9	taste	taste	NN
60025	6006	10	,	,	,
60025	6006	11	and	and	CC
60025	6006	12	increase	increase	VB
60025	6006	13	the	the	DT
60025	6006	14	lightness	lightness	NN
60025	6006	15	of	of	IN
60025	6006	16	the	the	DT
60025	6006	17	cakes	cake	NNS
60025	6006	18	.	.	.
60025	6007	1	FLANNEL	FLANNEL	NNP
60025	6007	2	CAKES.--Put	CAKES.--Put	.
60025	6007	3	a	a	DT
60025	6007	4	table	table	NN
60025	6007	5	-	-	HYPH
60025	6007	6	spoonful	spoonful	JJ
60025	6007	7	of	of	IN
60025	6007	8	butter	butter	NN
60025	6007	9	into	into	IN
60025	6007	10	a	a	DT
60025	6007	11	quart	quart	NN
60025	6007	12	of	of	IN
60025	6007	13	milk	milk	NN
60025	6007	14	,	,	,
60025	6007	15	and	and	CC
60025	6007	16	warm	warm	VB
60025	6007	17	them	-PRON-	PRP
60025	6007	18	together	together	RB
60025	6007	19	till	till	IN
60025	6007	20	the	the	DT
60025	6007	21	butter	butter	NN
60025	6007	22	has	have	VBZ
60025	6007	23	melted	melt	VBN
60025	6007	24	;	;	:
60025	6007	25	then	then	RB
60025	6007	26	stir	stir	VB
60025	6007	27	it	-PRON-	PRP
60025	6007	28	well	well	RB
60025	6007	29	,	,	,
60025	6007	30	and	and	CC
60025	6007	31	set	set	VBD
60025	6007	32	it	-PRON-	PRP
60025	6007	33	away	away	RB
60025	6007	34	to	to	IN
60025	6007	35	cool	cool	JJ
60025	6007	36	.	.	.
60025	6008	1	Beat	beat	VB
60025	6008	2	five	five	CD
60025	6008	3	eggs	egg	NNS
60025	6008	4	as	as	RB
60025	6008	5	light	light	JJ
60025	6008	6	as	as	IN
60025	6008	7	possible	possible	JJ
60025	6008	8	,	,	,
60025	6008	9	and	and	CC
60025	6008	10	stir	stir	VB
60025	6008	11	them	-PRON-	PRP
60025	6008	12	into	into	IN
60025	6008	13	the	the	DT
60025	6008	14	milk	milk	NN
60025	6008	15	in	in	IN
60025	6008	16	turn	turn	NN
60025	6008	17	with	with	IN
60025	6008	18	three	three	CD
60025	6008	19	pints	pint	NNS
60025	6008	20	of	of	IN
60025	6008	21	sifted	sift	VBN
60025	6008	22	flour	flour	NN
60025	6008	23	;	;	:
60025	6008	24	add	add	VB
60025	6008	25	a	a	DT
60025	6008	26	small	small	JJ
60025	6008	27	tea	tea	NN
60025	6008	28	-	-	HYPH
60025	6008	29	spoonful	spoonful	JJ
60025	6008	30	of	of	IN
60025	6008	31	salt	salt	NN
60025	6008	32	,	,	,
60025	6008	33	and	and	CC
60025	6008	34	a	a	DT
60025	6008	35	large	large	JJ
60025	6008	36	table	table	NN
60025	6008	37	-	-	HYPH
60025	6008	38	spoonful	spoonful	JJ
60025	6008	39	and	and	CC
60025	6008	40	a	a	DT
60025	6008	41	half	half	NN
60025	6008	42	of	of	IN
60025	6008	43	the	the	DT
60025	6008	44	best	good	JJS
60025	6008	45	fresh	fresh	JJ
60025	6008	46	yeast	yeast	NN
60025	6008	47	.	.	.
60025	6009	1	Set	Set	VBN
60025	6009	2	the	the	DT
60025	6009	3	pan	pan	NN
60025	6009	4	of	of	IN
60025	6009	5	batter	batter	NN
60025	6009	6	near	near	IN
60025	6009	7	the	the	DT
60025	6009	8	fire	fire	NN
60025	6009	9	to	to	TO
60025	6009	10	rise	rise	VB
60025	6009	11	;	;	:
60025	6009	12	and	and	CC
60025	6009	13	if	if	IN
60025	6009	14	the	the	DT
60025	6009	15	yeast	yeast	NN
60025	6009	16	is	be	VBZ
60025	6009	17	good	good	JJ
60025	6009	18	,	,	,
60025	6009	19	it	-PRON-	PRP
60025	6009	20	will	will	MD
60025	6009	21	be	be	VB
60025	6009	22	light	light	JJ
60025	6009	23	in	in	IN
60025	6009	24	three	three	CD
60025	6009	25	hours	hour	NNS
60025	6009	26	.	.	.
60025	6010	1	Then	then	RB
60025	6010	2	bake	bake	VB
60025	6010	3	it	-PRON-	PRP
60025	6010	4	on	on	IN
60025	6010	5	a	a	DT
60025	6010	6	griddle	griddle	NN
60025	6010	7	in	in	IN
60025	6010	8	the	the	DT
60025	6010	9	manner	manner	NN
60025	6010	10	of	of	IN
60025	6010	11	buckwheat	buckwheat	NN
60025	6010	12	cakes	cake	NNS
60025	6010	13	.	.	.
60025	6011	1	Send	send	VB
60025	6011	2	them	-PRON-	PRP
60025	6011	3	to	to	TO
60025	6011	4	table	table	VB
60025	6011	5	hot	hot	JJ
60025	6011	6	,	,	,
60025	6011	7	and	and	CC
60025	6011	8	cut	cut	VBD
60025	6011	9	across	across	RP
60025	6011	10	into	into	IN
60025	6011	11	four	four	CD
60025	6011	12	pieces	piece	NNS
60025	6011	13	.	.	.
60025	6012	1	This	this	DT
60025	6012	2	batter	batter	NN
60025	6012	3	may	may	MD
60025	6012	4	be	be	VB
60025	6012	5	baked	bake	VBN
60025	6012	6	in	in	IN
60025	6012	7	waffle	waffle	NN
60025	6012	8	-	-	HYPH
60025	6012	9	irons	iron	NNS
60025	6012	10	.	.	.
60025	6013	1	If	if	IN
60025	6013	2	so	so	RB
60025	6013	3	,	,	,
60025	6013	4	send	send	VB
60025	6013	5	to	to	IN
60025	6013	6	table	table	NN
60025	6013	7	with	with	IN
60025	6013	8	the	the	DT
60025	6013	9	cakes	cake	NNS
60025	6013	10	powdered	powder	VBN
60025	6013	11	white	white	NNP
60025	6013	12	sugar	sugar	NN
60025	6013	13	and	and	CC
60025	6013	14	cinnamon	cinnamon	NN
60025	6013	15	.	.	.
60025	6014	1	INDIAN	INDIAN	NNP
60025	6014	2	BATTER	BATTER	NNP
60025	6014	3	CAKES.--Mix	CAKES.--Mix	VBG
60025	6014	4	together	together	RB
60025	6014	5	a	a	DT
60025	6014	6	quart	quart	NN
60025	6014	7	of	of	IN
60025	6014	8	sifted	sift	VBN
60025	6014	9	Indian	indian	JJ
60025	6014	10	meal	meal	NN
60025	6014	11	,	,	,
60025	6014	12	(	(	-LRB-
60025	6014	13	the	the	DT
60025	6014	14	yellow	yellow	JJ
60025	6014	15	meal	meal	NN
60025	6014	16	is	be	VBZ
60025	6014	17	best	good	JJS
60025	6014	18	for	for	IN
60025	6014	19	all	all	DT
60025	6014	20	purposes	purpose	NNS
60025	6014	21	,	,	,
60025	6014	22	)	)	-RRB-
60025	6014	23	and	and	CC
60025	6014	24	a	a	DT
60025	6014	25	handful	handful	NN
60025	6014	26	of	of	IN
60025	6014	27	wheat	wheat	NN
60025	6014	28	flour	flour	NN
60025	6014	29	.	.	.
60025	6015	1	Warm	warm	VB
60025	6015	2	a	a	DT
60025	6015	3	quart	quart	NN
60025	6015	4	of	of	IN
60025	6015	5	milk	milk	NN
60025	6015	6	,	,	,
60025	6015	7	and	and	CC
60025	6015	8	stir	stir	VB
60025	6015	9	into	into	IN
60025	6015	10	it	-PRON-	PRP
60025	6015	11	a	a	DT
60025	6015	12	small	small	JJ
60025	6015	13	tea	tea	NN
60025	6015	14	-	-	HYPH
60025	6015	15	spoonful	spoonful	JJ
60025	6015	16	of	of	IN
60025	6015	17	salt	salt	NN
60025	6015	18	,	,	,
60025	6015	19	and	and	CC
60025	6015	20	two	two	CD
60025	6015	21	large	large	JJ
60025	6015	22	table	table	NN
60025	6015	23	-	-	HYPH
60025	6015	24	spoonfuls	spoonful	NNS
60025	6015	25	of	of	IN
60025	6015	26	the	the	DT
60025	6015	27	best	good	JJS
60025	6015	28	fresh	fresh	JJ
60025	6015	29	yeast	yeast	NN
60025	6015	30	.	.	.
60025	6016	1	Beat	beat	VB
60025	6016	2	three	three	CD
60025	6016	3	eggs	egg	NNS
60025	6016	4	very	very	RB
60025	6016	5	light	light	JJ
60025	6016	6	,	,	,
60025	6016	7	and	and	CC
60025	6016	8	stir	stir	VB
60025	6016	9	them	-PRON-	PRP
60025	6016	10	gradually	gradually	RB
60025	6016	11	into	into	IN
60025	6016	12	the	the	DT
60025	6016	13	milk	milk	NN
60025	6016	14	in	in	IN
60025	6016	15	turn	turn	NN
60025	6016	16	with	with	IN
60025	6016	17	the	the	DT
60025	6016	18	meal	meal	NN
60025	6016	19	.	.	.
60025	6017	1	Cover	cover	VB
60025	6017	2	it	-PRON-	PRP
60025	6017	3	,	,	,
60025	6017	4	and	and	CC
60025	6017	5	set	set	VBD
60025	6017	6	it	-PRON-	PRP
60025	6017	7	to	to	TO
60025	6017	8	rise	rise	VB
60025	6017	9	for	for	IN
60025	6017	10	three	three	CD
60025	6017	11	or	or	CC
60025	6017	12	four	four	CD
60025	6017	13	hours	hour	NNS
60025	6017	14	.	.	.
60025	6018	1	When	when	WRB
60025	6018	2	quite	quite	RB
60025	6018	3	light	light	JJ
60025	6018	4	,	,	,
60025	6018	5	bake	bake	VB
60025	6018	6	it	-PRON-	PRP
60025	6018	7	on	on	IN
60025	6018	8	a	a	DT
60025	6018	9	griddle	griddle	NN
60025	6018	10	in	in	IN
60025	6018	11	the	the	DT
60025	6018	12	manner	manner	NN
60025	6018	13	of	of	IN
60025	6018	14	buckwheat	buckwheat	NN
60025	6018	15	cakes	cake	NNS
60025	6018	16	.	.	.
60025	6019	1	Butter	butter	VB
60025	6019	2	them	-PRON-	PRP
60025	6019	3	,	,	,
60025	6019	4	cut	cut	VBD
60025	6019	5	them	-PRON-	PRP
60025	6019	6	across	across	RP
60025	6019	7	,	,	,
60025	6019	8	and	and	CC
60025	6019	9	send	send	VB
60025	6019	10	them	-PRON-	PRP
60025	6019	11	to	to	TO
60025	6019	12	table	table	VB
60025	6019	13	hot	hot	JJ
60025	6019	14	,	,	,
60025	6019	15	with	with	IN
60025	6019	16	molasses	molasse	NNS
60025	6019	17	in	in	IN
60025	6019	18	a	a	DT
60025	6019	19	sauce	sauce	NN
60025	6019	20	-	-	HYPH
60025	6019	21	boat	boat	NN
60025	6019	22	.	.	.
60025	6020	1	If	if	IN
60025	6020	2	the	the	DT
60025	6020	3	batter	batter	NN
60025	6020	4	should	should	MD
60025	6020	5	chance	chance	VB
60025	6020	6	to	to	TO
60025	6020	7	become	become	VB
60025	6020	8	sour	sour	JJ
60025	6020	9	before	before	IN
60025	6020	10	it	-PRON-	PRP
60025	6020	11	is	be	VBZ
60025	6020	12	baked	baked	JJ
60025	6020	13	,	,	,
60025	6020	14	stir	stir	VB
60025	6020	15	in	in	IN
60025	6020	16	about	about	RB
60025	6020	17	a	a	DT
60025	6020	18	salt	salt	NN
60025	6020	19	-	-	HYPH
60025	6020	20	spoonful	spoonful	JJ
60025	6020	21	of	of	IN
60025	6020	22	pearl	pearl	NN
60025	6020	23	-	-	HYPH
60025	6020	24	ash	ash	NN
60025	6020	25	dissolved	dissolve	VBN
60025	6020	26	in	in	IN
60025	6020	27	a	a	DT
60025	6020	28	little	little	JJ
60025	6020	29	lukewarm	lukewarm	JJ
60025	6020	30	water	water	NN
60025	6020	31	;	;	:
60025	6020	32	and	and	CC
60025	6020	33	let	let	VB
60025	6020	34	it	-PRON-	PRP
60025	6020	35	set	set	VB
60025	6020	36	half	half	PDT
60025	6020	37	an	an	DT
60025	6020	38	hour	hour	NN
60025	6020	39	longer	long	RBR
60025	6020	40	before	before	IN
60025	6020	41	it	-PRON-	PRP
60025	6020	42	is	be	VBZ
60025	6020	43	baked	bake	VBN
60025	6020	44	.	.	.
60025	6021	1	INDIAN	INDIAN	NNP
60025	6021	2	MUSH	MUSH	NNP
60025	6021	3	CAKES.--Pour	cakes.--pour	NN
60025	6021	4	into	into	IN
60025	6021	5	a	a	DT
60025	6021	6	pan	pan	NN
60025	6021	7	three	three	CD
60025	6021	8	pints	pint	NNS
60025	6021	9	of	of	IN
60025	6021	10	cold	cold	JJ
60025	6021	11	water	water	NN
60025	6021	12	,	,	,
60025	6021	13	and	and	CC
60025	6021	14	stir	stir	VB
60025	6021	15	gradually	gradually	RB
60025	6021	16	into	into	IN
60025	6021	17	it	-PRON-	PRP
60025	6021	18	a	a	DT
60025	6021	19	quart	quart	NN
60025	6021	20	of	of	IN
60025	6021	21	sifted	sift	VBN
60025	6021	22	Indian	indian	JJ
60025	6021	23	meal	meal	NN
60025	6021	24	which	which	WDT
60025	6021	25	has	have	VBZ
60025	6021	26	been	be	VBN
60025	6021	27	mixed	mix	VBN
60025	6021	28	with	with	IN
60025	6021	29	half	half	PDT
60025	6021	30	a	a	DT
60025	6021	31	pint	pint	NN
60025	6021	32	of	of	IN
60025	6021	33	wheat	wheat	NN
60025	6021	34	flour	flour	NN
60025	6021	35	,	,	,
60025	6021	36	and	and	CC
60025	6021	37	a	a	DT
60025	6021	38	small	small	JJ
60025	6021	39	tea	tea	NN
60025	6021	40	-	-	HYPH
60025	6021	41	spoonful	spoonful	JJ
60025	6021	42	of	of	IN
60025	6021	43	salt	salt	NN
60025	6021	44	.	.	.
60025	6022	1	Give	give	VB
60025	6022	2	it	-PRON-	PRP
60025	6022	3	a	a	DT
60025	6022	4	hard	hard	JJ
60025	6022	5	stirring	stirring	NN
60025	6022	6	at	at	IN
60025	6022	7	the	the	DT
60025	6022	8	last	last	JJ
60025	6022	9	.	.	.
60025	6023	1	Have	have	VBP
60025	6023	2	ready	ready	JJ
60025	6023	3	a	a	DT
60025	6023	4	hot	hot	JJ
60025	6023	5	griddle	griddle	NN
60025	6023	6	,	,	,
60025	6023	7	and	and	CC
60025	6023	8	bake	bake	VB
60025	6023	9	the	the	DT
60025	6023	10	batter	batter	NN
60025	6023	11	immediately	immediately	RB
60025	6023	12	,	,	,
60025	6023	13	in	in	IN
60025	6023	14	cakes	cake	NNS
60025	6023	15	about	about	IN
60025	6023	16	the	the	DT
60025	6023	17	size	size	NN
60025	6023	18	of	of	IN
60025	6023	19	a	a	DT
60025	6023	20	saucer	saucer	NN
60025	6023	21	.	.	.
60025	6024	1	Send	send	VB
60025	6024	2	them	-PRON-	PRP
60025	6024	3	to	to	TO
60025	6024	4	table	table	NN
60025	6024	5	piled	pile	VBN
60025	6024	6	evenly	evenly	RB
60025	6024	7	,	,	,
60025	6024	8	but	but	CC
60025	6024	9	not	not	RB
60025	6024	10	cut	cut	VBN
60025	6024	11	.	.	.
60025	6025	1	Eat	eat	VB
60025	6025	2	them	-PRON-	PRP
60025	6025	3	with	with	IN
60025	6025	4	butter	butter	NN
60025	6025	5	or	or	CC
60025	6025	6	molasses	molasse	NNS
60025	6025	7	.	.	.
60025	6026	1	This	this	DT
60025	6026	2	is	be	VBZ
60025	6026	3	the	the	DT
60025	6026	4	most	most	RBS
60025	6026	5	economical	economical	JJ
60025	6026	6	and	and	CC
60025	6026	7	expeditious	expeditious	JJ
60025	6026	8	way	way	NN
60025	6026	9	of	of	IN
60025	6026	10	making	make	VBG
60025	6026	11	soft	soft	JJ
60025	6026	12	Indian	indian	JJ
60025	6026	13	cakes	cake	NNS
60025	6026	14	;	;	,
60025	6026	15	but	but	CC
60025	6026	16	it	-PRON-	PRP
60025	6026	17	can	can	MD
60025	6026	18	not	not	RB
60025	6026	19	be	be	VB
60025	6026	20	recommended	recommend	VBN
60025	6026	21	as	as	IN
60025	6026	22	the	the	DT
60025	6026	23	best	good	JJS
60025	6026	24	.	.	.
60025	6027	1	It	-PRON-	PRP
60025	6027	2	will	will	MD
60025	6027	3	be	be	VB
60025	6027	4	some	some	DT
60025	6027	5	improvement	improvement	NN
60025	6027	6	to	to	TO
60025	6027	7	mix	mix	VB
60025	6027	8	the	the	DT
60025	6027	9	meal	meal	NN
60025	6027	10	with	with	IN
60025	6027	11	milk	milk	NN
60025	6027	12	rather	rather	RB
60025	6027	13	than	than	IN
60025	6027	14	water	water	NN
60025	6027	15	.	.	.
60025	6028	1	JOHNNY	JOHNNY	NNP
60025	6028	2	CAKE.--Sift	CAKE.--Sift	VBZ
60025	6028	3	a	a	DT
60025	6028	4	quart	quart	NN
60025	6028	5	of	of	IN
60025	6028	6	Indian	indian	JJ
60025	6028	7	meal	meal	NN
60025	6028	8	into	into	IN
60025	6028	9	a	a	DT
60025	6028	10	pan	pan	NN
60025	6028	11	;	;	:
60025	6028	12	make	make	VB
60025	6028	13	a	a	DT
60025	6028	14	hole	hole	NN
60025	6028	15	in	in	IN
60025	6028	16	the	the	DT
60025	6028	17	middle	middle	NN
60025	6028	18	,	,	,
60025	6028	19	and	and	CC
60025	6028	20	pour	pour	VB
60025	6028	21	in	in	IN
60025	6028	22	a	a	DT
60025	6028	23	pint	pint	NN
60025	6028	24	of	of	IN
60025	6028	25	warm	warm	JJ
60025	6028	26	water	water	NN
60025	6028	27	.	.	.
60025	6029	1	Mix	mix	VB
60025	6029	2	the	the	DT
60025	6029	3	meal	meal	NN
60025	6029	4	and	and	CC
60025	6029	5	water	water	NN
60025	6029	6	gradually	gradually	RB
60025	6029	7	into	into	IN
60025	6029	8	a	a	DT
60025	6029	9	batter	batter	NN
60025	6029	10	,	,	,
60025	6029	11	adding	add	VBG
60025	6029	12	a	a	DT
60025	6029	13	small	small	JJ
60025	6029	14	tea	tea	NN
60025	6029	15	-	-	HYPH
60025	6029	16	spoonful	spoonful	JJ
60025	6029	17	of	of	IN
60025	6029	18	salt	salt	NN
60025	6029	19	.	.	.
60025	6030	1	Beat	beat	VB
60025	6030	2	it	-PRON-	PRP
60025	6030	3	very	very	RB
60025	6030	4	hard	hard	RB
60025	6030	5	,	,	,
60025	6030	6	and	and	CC
60025	6030	7	for	for	IN
60025	6030	8	a	a	DT
60025	6030	9	long	long	JJ
60025	6030	10	time	time	NN
60025	6030	11	,	,	,
60025	6030	12	till	till	IN
60025	6030	13	it	-PRON-	PRP
60025	6030	14	becomes	become	VBZ
60025	6030	15	quite	quite	RB
60025	6030	16	light	light	JJ
60025	6030	17	.	.	.
60025	6031	1	Then	then	RB
60025	6031	2	spread	spread	VB
60025	6031	3	it	-PRON-	PRP
60025	6031	4	thick	thick	JJ
60025	6031	5	and	and	CC
60025	6031	6	even	even	RB
60025	6031	7	on	on	IN
60025	6031	8	a	a	DT
60025	6031	9	stout	stout	JJ
60025	6031	10	piece	piece	NN
60025	6031	11	of	of	IN
60025	6031	12	smooth	smooth	JJ
60025	6031	13	board	board	NN
60025	6031	14	.	.	.
60025	6032	1	Place	place	VB
60025	6032	2	it	-PRON-	PRP
60025	6032	3	upright	upright	JJ
60025	6032	4	on	on	IN
60025	6032	5	the	the	DT
60025	6032	6	hearth	hearth	NN
60025	6032	7	before	before	IN
60025	6032	8	a	a	DT
60025	6032	9	clear	clear	JJ
60025	6032	10	fire	fire	NN
60025	6032	11	,	,	,
60025	6032	12	with	with	IN
60025	6032	13	a	a	DT
60025	6032	14	flat	flat	JJ
60025	6032	15	iron	iron	NN
60025	6032	16	or	or	CC
60025	6032	17	something	something	NN
60025	6032	18	of	of	IN
60025	6032	19	the	the	DT
60025	6032	20	sort	sort	NN
60025	6032	21	to	to	TO
60025	6032	22	support	support	VB
60025	6032	23	the	the	DT
60025	6032	24	board	board	NN
60025	6032	25	behind	behind	RB
60025	6032	26	,	,	,
60025	6032	27	and	and	CC
60025	6032	28	bake	bake	VB
60025	6032	29	it	-PRON-	PRP
60025	6032	30	well	well	RB
60025	6032	31	.	.	.
60025	6033	1	Cut	cut	VB
60025	6033	2	it	-PRON-	PRP
60025	6033	3	into	into	IN
60025	6033	4	squares	square	NNS
60025	6033	5	,	,	,
60025	6033	6	and	and	CC
60025	6033	7	split	split	VB
60025	6033	8	and	and	CC
60025	6033	9	butter	butter	VB
60025	6033	10	them	-PRON-	PRP
60025	6033	11	hot	hot	JJ
60025	6033	12	.	.	.
60025	6034	1	INDIAN	INDIAN	NNP
60025	6034	2	FLAPPERS.--Have	FLAPPERS.--Have	VBZ
60025	6034	3	ready	ready	JJ
60025	6034	4	a	a	DT
60025	6034	5	pint	pint	NN
60025	6034	6	of	of	IN
60025	6034	7	sifted	sift	VBN
60025	6034	8	Indian	indian	JJ
60025	6034	9	meal	meal	NN
60025	6034	10	,	,	,
60025	6034	11	mixed	mix	VBN
60025	6034	12	with	with	IN
60025	6034	13	a	a	DT
60025	6034	14	handful	handful	NN
60025	6034	15	of	of	IN
60025	6034	16	wheat	wheat	NN
60025	6034	17	flour	flour	NN
60025	6034	18	,	,	,
60025	6034	19	and	and	CC
60025	6034	20	a	a	DT
60025	6034	21	small	small	JJ
60025	6034	22	tea	tea	NN
60025	6034	23	-	-	HYPH
60025	6034	24	spoonful	spoonful	JJ
60025	6034	25	of	of	IN
60025	6034	26	salt	salt	NN
60025	6034	27	.	.	.
60025	6035	1	Beat	beat	VB
60025	6035	2	four	four	CD
60025	6035	3	eggs	egg	NNS
60025	6035	4	very	very	RB
60025	6035	5	light	light	JJ
60025	6035	6	,	,	,
60025	6035	7	and	and	CC
60025	6035	8	stir	stir	VB
60025	6035	9	them	-PRON-	PRP
60025	6035	10	by	by	IN
60025	6035	11	degrees	degree	NNS
60025	6035	12	into	into	IN
60025	6035	13	a	a	DT
60025	6035	14	quart	quart	NN
60025	6035	15	of	of	IN
60025	6035	16	milk	milk	NN
60025	6035	17	,	,	,
60025	6035	18	in	in	IN
60025	6035	19	turn	turn	NN
60025	6035	20	with	with	IN
60025	6035	21	the	the	DT
60025	6035	22	meal	meal	NN
60025	6035	23	.	.	.
60025	6036	1	They	-PRON-	PRP
60025	6036	2	can	can	MD
60025	6036	3	be	be	VB
60025	6036	4	made	make	VBN
60025	6036	5	in	in	IN
60025	6036	6	a	a	DT
60025	6036	7	very	very	RB
60025	6036	8	short	short	JJ
60025	6036	9	time	time	NN
60025	6036	10	,	,	,
60025	6036	11	and	and	CC
60025	6036	12	should	should	MD
60025	6036	13	be	be	VB
60025	6036	14	baked	bake	VBN
60025	6036	15	as	as	RB
60025	6036	16	soon	soon	RB
60025	6036	17	as	as	IN
60025	6036	18	mixed	mix	VBN
60025	6036	19	,	,	,
60025	6036	20	on	on	IN
60025	6036	21	a	a	DT
60025	6036	22	hot	hot	JJ
60025	6036	23	griddle	griddle	NN
60025	6036	24	;	;	:
60025	6036	25	allow	allow	VB
60025	6036	26	a	a	DT
60025	6036	27	large	large	JJ
60025	6036	28	ladle	ladle	NN
60025	6036	29	full	full	JJ
60025	6036	30	of	of	IN
60025	6036	31	batter	batter	NN
60025	6036	32	to	to	IN
60025	6036	33	each	each	DT
60025	6036	34	cake	cake	NN
60025	6036	35	,	,	,
60025	6036	36	and	and	CC
60025	6036	37	make	make	VB
60025	6036	38	them	-PRON-	PRP
60025	6036	39	all	all	DT
60025	6036	40	of	of	IN
60025	6036	41	the	the	DT
60025	6036	42	same	same	JJ
60025	6036	43	size	size	NN
60025	6036	44	.	.	.
60025	6037	1	Send	send	VB
60025	6037	2	them	-PRON-	PRP
60025	6037	3	to	to	TO
60025	6037	4	table	table	VB
60025	6037	5	hot	hot	JJ
60025	6037	6	,	,	,
60025	6037	7	buttered	butter	VBN
60025	6037	8	and	and	CC
60025	6037	9	cut	cut	VBN
60025	6037	10	in	in	IN
60025	6037	11	half	half	NN
60025	6037	12	.	.	.
60025	6038	1	INDIAN	INDIAN	NNP
60025	6038	2	MUFFINS.--Sift	MUFFINS.--Sift	NNP
60025	6038	3	and	and	CC
60025	6038	4	mix	mix	VB
60025	6038	5	together	together	RB
60025	6038	6	a	a	DT
60025	6038	7	pint	pint	NN
60025	6038	8	and	and	CC
60025	6038	9	a	a	DT
60025	6038	10	half	half	NN
60025	6038	11	of	of	IN
60025	6038	12	yellow	yellow	JJ
60025	6038	13	Indian	indian	JJ
60025	6038	14	meal	meal	NN
60025	6038	15	,	,	,
60025	6038	16	and	and	CC
60025	6038	17	a	a	DT
60025	6038	18	handful	handful	NN
60025	6038	19	of	of	IN
60025	6038	20	wheat	wheat	NN
60025	6038	21	flour	flour	NN
60025	6038	22	.	.	.
60025	6039	1	Melt	melt	VB
60025	6039	2	a	a	DT
60025	6039	3	quarter	quarter	NN
60025	6039	4	of	of	IN
60025	6039	5	a	a	DT
60025	6039	6	pound	pound	NN
60025	6039	7	of	of	IN
60025	6039	8	fresh	fresh	JJ
60025	6039	9	butter	butter	NN
60025	6039	10	in	in	IN
60025	6039	11	a	a	DT
60025	6039	12	quart	quart	NN
60025	6039	13	of	of	IN
60025	6039	14	milk	milk	NN
60025	6039	15	.	.	.
60025	6040	1	Beat	beat	VB
60025	6040	2	four	four	CD
60025	6040	3	eggs	egg	NNS
60025	6040	4	very	very	RB
60025	6040	5	light	light	JJ
60025	6040	6	,	,	,
60025	6040	7	and	and	CC
60025	6040	8	stir	stir	VB
60025	6040	9	into	into	IN
60025	6040	10	them	-PRON-	PRP
60025	6040	11	alternately	alternately	RB
60025	6040	12	(	(	-LRB-
60025	6040	13	a	a	DT
60025	6040	14	little	little	JJ
60025	6040	15	at	at	IN
60025	6040	16	a	a	DT
60025	6040	17	time	time	NN
60025	6040	18	of	of	IN
60025	6040	19	each	each	DT
60025	6040	20	)	)	-RRB-
60025	6040	21	the	the	DT
60025	6040	22	milk	milk	NN
60025	6040	23	when	when	WRB
60025	6040	24	it	-PRON-	PRP
60025	6040	25	is	be	VBZ
60025	6040	26	quite	quite	RB
60025	6040	27	cold	cold	JJ
60025	6040	28	,	,	,
60025	6040	29	and	and	CC
60025	6040	30	the	the	DT
60025	6040	31	meal	meal	NN
60025	6040	32	;	;	:
60025	6040	33	adding	add	VBG
60025	6040	34	a	a	DT
60025	6040	35	small	small	JJ
60025	6040	36	tea	tea	NN
60025	6040	37	-	-	HYPH
60025	6040	38	spoonful	spoonful	JJ
60025	6040	39	of	of	IN
60025	6040	40	salt	salt	NN
60025	6040	41	.	.	.
60025	6041	1	The	the	DT
60025	6041	2	whole	whole	NN
60025	6041	3	must	must	MD
60025	6041	4	be	be	VB
60025	6041	5	beaten	beat	VBN
60025	6041	6	long	long	JJ
60025	6041	7	and	and	CC
60025	6041	8	hard	hard	JJ
60025	6041	9	.	.	.
60025	6042	1	Then	then	RB
60025	6042	2	butter	butter	VB
60025	6042	3	some	some	DT
60025	6042	4	muffin	muffin	NN
60025	6042	5	rings	ring	NNS
60025	6042	6	;	;	:
60025	6042	7	set	set	VB
60025	6042	8	them	-PRON-	PRP
60025	6042	9	on	on	IN
60025	6042	10	a	a	DT
60025	6042	11	hot	hot	JJ
60025	6042	12	griddle	griddle	NN
60025	6042	13	,	,	,
60025	6042	14	and	and	CC
60025	6042	15	pour	pour	VB
60025	6042	16	some	some	DT
60025	6042	17	of	of	IN
60025	6042	18	the	the	DT
60025	6042	19	batter	batter	NN
60025	6042	20	into	into	IN
60025	6042	21	each	each	DT
60025	6042	22	.	.	.
60025	6043	1	Send	send	VB
60025	6043	2	the	the	DT
60025	6043	3	muffins	muffin	NNS
60025	6043	4	to	to	TO
60025	6043	5	table	table	VB
60025	6043	6	hot	hot	JJ
60025	6043	7	,	,	,
60025	6043	8	and	and	CC
60025	6043	9	split	split	VBD
60025	6043	10	them	-PRON-	PRP
60025	6043	11	by	by	IN
60025	6043	12	pulling	pull	VBG
60025	6043	13	them	-PRON-	PRP
60025	6043	14	open	open	JJ
60025	6043	15	with	with	IN
60025	6043	16	your	-PRON-	PRP$
60025	6043	17	fingers	finger	NNS
60025	6043	18	,	,	,
60025	6043	19	as	as	IN
60025	6043	20	a	a	DT
60025	6043	21	knife	knife	NN
60025	6043	22	will	will	MD
60025	6043	23	make	make	VB
60025	6043	24	them	-PRON-	PRP
60025	6043	25	heavy	heavy	JJ
60025	6043	26	.	.	.
60025	6044	1	Eat	eat	VB
60025	6044	2	them	-PRON-	PRP
60025	6044	3	with	with	IN
60025	6044	4	butter	butter	NN
60025	6044	5	,	,	,
60025	6044	6	molasses	molasse	NNS
60025	6044	7	or	or	CC
60025	6044	8	honey	honey	NN
60025	6044	9	.	.	.
60025	6045	1	WATER	water	NN
60025	6045	2	MUFFINS.--Put	MUFFINS.--Put	.
60025	6045	3	four	four	CD
60025	6045	4	table	table	NN
60025	6045	5	-	-	HYPH
60025	6045	6	spoonfuls	spoonful	NNS
60025	6045	7	of	of	IN
60025	6045	8	fresh	fresh	JJ
60025	6045	9	strong	strong	JJ
60025	6045	10	yeast	yeast	NN
60025	6045	11	into	into	IN
60025	6045	12	a	a	DT
60025	6045	13	pint	pint	NN
60025	6045	14	of	of	IN
60025	6045	15	lukewarm	lukewarm	JJ
60025	6045	16	water	water	NN
60025	6045	17	.	.	.
60025	6046	1	Add	add	VB
60025	6046	2	a	a	DT
60025	6046	3	little	little	JJ
60025	6046	4	salt	salt	NN
60025	6046	5	;	;	:
60025	6046	6	about	about	IN
60025	6046	7	a	a	DT
60025	6046	8	small	small	JJ
60025	6046	9	tea	tea	NN
60025	6046	10	-	-	HYPH
60025	6046	11	spoonful	spoonful	JJ
60025	6046	12	;	;	:
60025	6046	13	then	then	RB
60025	6046	14	stir	stir	VB
60025	6046	15	in	in	RP
60025	6046	16	gradually	gradually	RB
60025	6046	17	as	as	RB
60025	6046	18	much	much	RB
60025	6046	19	sifted	sift	VBN
60025	6046	20	flour	flour	NN
60025	6046	21	as	as	IN
60025	6046	22	will	will	MD
60025	6046	23	make	make	VB
60025	6046	24	a	a	DT
60025	6046	25	thick	thick	JJ
60025	6046	26	batter	batter	NN
60025	6046	27	.	.	.
60025	6047	1	Cover	cover	VB
60025	6047	2	the	the	DT
60025	6047	3	pan	pan	NN
60025	6047	4	,	,	,
60025	6047	5	and	and	CC
60025	6047	6	set	set	VBD
60025	6047	7	it	-PRON-	PRP
60025	6047	8	in	in	IN
60025	6047	9	a	a	DT
60025	6047	10	warm	warm	JJ
60025	6047	11	place	place	NN
60025	6047	12	to	to	TO
60025	6047	13	rise	rise	VB
60025	6047	14	.	.	.
60025	6048	1	When	when	WRB
60025	6048	2	it	-PRON-	PRP
60025	6048	3	is	be	VBZ
60025	6048	4	quite	quite	RB
60025	6048	5	light	light	JJ
60025	6048	6	,	,	,
60025	6048	7	and	and	CC
60025	6048	8	your	-PRON-	PRP$
60025	6048	9	griddle	griddle	NN
60025	6048	10	is	be	VBZ
60025	6048	11	hot	hot	JJ
60025	6048	12	,	,	,
60025	6048	13	grease	grease	NN
60025	6048	14	and	and	CC
60025	6048	15	set	set	VB
60025	6048	16	your	-PRON-	PRP$
60025	6048	17	muffin	muffin	NN
60025	6048	18	rings	ring	NNS
60025	6048	19	on	on	IN
60025	6048	20	it	-PRON-	PRP
60025	6048	21	;	;	:
60025	6048	22	having	have	VBG
60025	6048	23	first	first	RB
60025	6048	24	buttered	butter	VBN
60025	6048	25	them	-PRON-	PRP
60025	6048	26	round	round	IN
60025	6048	27	the	the	DT
60025	6048	28	inside	inside	NN
60025	6048	29	.	.	.
60025	6049	1	Dip	dip	VB
60025	6049	2	out	out	RP
60025	6049	3	a	a	DT
60025	6049	4	ladle	ladle	NN
60025	6049	5	full	full	JJ
60025	6049	6	of	of	IN
60025	6049	7	the	the	DT
60025	6049	8	batter	batter	NN
60025	6049	9	for	for	IN
60025	6049	10	each	each	DT
60025	6049	11	ring	ring	NN
60025	6049	12	,	,	,
60025	6049	13	and	and	CC
60025	6049	14	bake	bake	VB
60025	6049	15	them	-PRON-	PRP
60025	6049	16	over	over	IN
60025	6049	17	a	a	DT
60025	6049	18	quick	quick	JJ
60025	6049	19	fire	fire	NN
60025	6049	20	.	.	.
60025	6050	1	Send	send	VB
60025	6050	2	them	-PRON-	PRP
60025	6050	3	to	to	TO
60025	6050	4	table	table	VB
60025	6050	5	hot	hot	JJ
60025	6050	6	,	,	,
60025	6050	7	and	and	CC
60025	6050	8	split	split	VBD
60025	6050	9	them	-PRON-	PRP
60025	6050	10	by	by	IN
60025	6050	11	pulling	pull	VBG
60025	6050	12	them	-PRON-	PRP
60025	6050	13	open	open	JJ
60025	6050	14	with	with	IN
60025	6050	15	your	-PRON-	PRP$
60025	6050	16	hands	hand	NNS
60025	6050	17	.	.	.
60025	6051	1	COMMON	common	JJ
60025	6051	2	MUFFINS.--Having	MUFFINS.--Having	NNP
60025	6051	3	melted	melt	VBD
60025	6051	4	three	three	CD
60025	6051	5	table	table	NN
60025	6051	6	-	-	HYPH
60025	6051	7	spoonfuls	spoonful	NNS
60025	6051	8	of	of	IN
60025	6051	9	fresh	fresh	JJ
60025	6051	10	butter	butter	NN
60025	6051	11	in	in	IN
60025	6051	12	three	three	CD
60025	6051	13	pints	pint	NNS
60025	6051	14	of	of	IN
60025	6051	15	warm	warm	JJ
60025	6051	16	milk	milk	NN
60025	6051	17	,	,	,
60025	6051	18	set	set	VBD
60025	6051	19	it	-PRON-	PRP
60025	6051	20	away	away	RB
60025	6051	21	to	to	IN
60025	6051	22	cool	cool	JJ
60025	6051	23	.	.	.
60025	6052	1	Then	then	RB
60025	6052	2	beat	beat	VB
60025	6052	3	three	three	CD
60025	6052	4	eggs	egg	NNS
60025	6052	5	as	as	RB
60025	6052	6	light	light	JJ
60025	6052	7	as	as	IN
60025	6052	8	possible	possible	JJ
60025	6052	9	,	,	,
60025	6052	10	and	and	CC
60025	6052	11	stir	stir	VB
60025	6052	12	them	-PRON-	PRP
60025	6052	13	gradually	gradually	RB
60025	6052	14	into	into	IN
60025	6052	15	the	the	DT
60025	6052	16	milk	milk	NN
60025	6052	17	when	when	WRB
60025	6052	18	it	-PRON-	PRP
60025	6052	19	is	be	VBZ
60025	6052	20	quite	quite	RB
60025	6052	21	cold	cold	JJ
60025	6052	22	;	;	:
60025	6052	23	adding	add	VBG
60025	6052	24	a	a	DT
60025	6052	25	tea	tea	NN
60025	6052	26	-	-	HYPH
60025	6052	27	spoonful	spoonful	JJ
60025	6052	28	of	of	IN
60025	6052	29	salt	salt	NN
60025	6052	30	.	.	.
60025	6053	1	Stir	stir	VB
60025	6053	2	in	in	RP
60025	6053	3	by	by	IN
60025	6053	4	degrees	degree	NNS
60025	6053	5	enough	enough	RB
60025	6053	6	of	of	IN
60025	6053	7	sifted	sift	VBN
60025	6053	8	flour	flour	NN
60025	6053	9	to	to	TO
60025	6053	10	make	make	VB
60025	6053	11	a	a	DT
60025	6053	12	batter	batter	NN
60025	6053	13	as	as	RB
60025	6053	14	thick	thick	JJ
60025	6053	15	as	as	IN
60025	6053	16	you	-PRON-	PRP
60025	6053	17	can	can	MD
60025	6053	18	conveniently	conveniently	RB
60025	6053	19	beat	beat	VB
60025	6053	20	it	-PRON-	PRP
60025	6053	21	;	;	:
60025	6053	22	and	and	CC
60025	6053	23	lastly	lastly	RB
60025	6053	24	,	,	,
60025	6053	25	add	add	VB
60025	6053	26	two	two	CD
60025	6053	27	table	table	NN
60025	6053	28	-	-	HYPH
60025	6053	29	spoonfuls	spoonful	NNS
60025	6053	30	of	of	IN
60025	6053	31	strong	strong	JJ
60025	6053	32	fresh	fresh	JJ
60025	6053	33	yeast	yeast	NN
60025	6053	34	from	from	IN
60025	6053	35	the	the	DT
60025	6053	36	brewery	brewery	NN
60025	6053	37	.	.	.
60025	6054	1	Cover	cover	VB
60025	6054	2	the	the	DT
60025	6054	3	batter	batter	NN
60025	6054	4	and	and	CC
60025	6054	5	set	set	VBD
60025	6054	6	it	-PRON-	PRP
60025	6054	7	in	in	IN
60025	6054	8	a	a	DT
60025	6054	9	warm	warm	JJ
60025	6054	10	place	place	NN
60025	6054	11	to	to	TO
60025	6054	12	rise	rise	VB
60025	6054	13	.	.	.
60025	6055	1	It	-PRON-	PRP
60025	6055	2	should	should	MD
60025	6055	3	be	be	VB
60025	6055	4	light	light	JJ
60025	6055	5	in	in	IN
60025	6055	6	about	about	RB
60025	6055	7	three	three	CD
60025	6055	8	hours	hour	NNS
60025	6055	9	.	.	.
60025	6056	1	Having	have	VBG
60025	6056	2	heated	heat	VBN
60025	6056	3	your	-PRON-	PRP$
60025	6056	4	griddle	griddle	NN
60025	6056	5	,	,	,
60025	6056	6	grease	grease	VB
60025	6056	7	it	-PRON-	PRP
60025	6056	8	with	with	IN
60025	6056	9	some	some	DT
60025	6056	10	butter	butter	NN
60025	6056	11	tied	tie	VBN
60025	6056	12	in	in	IN
60025	6056	13	a	a	DT
60025	6056	14	rag	rag	NN
60025	6056	15	;	;	:
60025	6056	16	grease	grease	VB
60025	6056	17	your	-PRON-	PRP$
60025	6056	18	muffin	muffin	NN
60025	6056	19	rings	ring	NNS
60025	6056	20	round	round	IN
60025	6056	21	the	the	DT
60025	6056	22	inside	inside	NN
60025	6056	23	,	,	,
60025	6056	24	and	and	CC
60025	6056	25	set	set	VBD
60025	6056	26	them	-PRON-	PRP
60025	6056	27	on	on	IN
60025	6056	28	the	the	DT
60025	6056	29	griddle	griddle	NN
60025	6056	30	.	.	.
60025	6057	1	Take	take	VB
60025	6057	2	some	some	DT
60025	6057	3	batter	batter	NN
60025	6057	4	out	out	IN
60025	6057	5	of	of	IN
60025	6057	6	the	the	DT
60025	6057	7	pan	pan	NN
60025	6057	8	with	with	IN
60025	6057	9	a	a	DT
60025	6057	10	ladle	ladle	NN
60025	6057	11	or	or	CC
60025	6057	12	a	a	DT
60025	6057	13	large	large	JJ
60025	6057	14	spoon	spoon	NN
60025	6057	15	,	,	,
60025	6057	16	pour	pour	VBP
60025	6057	17	it	-PRON-	PRP
60025	6057	18	lightly	lightly	RB
60025	6057	19	into	into	IN
60025	6057	20	the	the	DT
60025	6057	21	rings	ring	NNS
60025	6057	22	,	,	,
60025	6057	23	and	and	CC
60025	6057	24	bake	bake	VB
60025	6057	25	the	the	DT
60025	6057	26	muffins	muffin	NNS
60025	6057	27	of	of	IN
60025	6057	28	a	a	DT
60025	6057	29	light	light	JJ
60025	6057	30	brown	brown	NN
60025	6057	31	.	.	.
60025	6058	1	When	when	WRB
60025	6058	2	done	do	VBN
60025	6058	3	,	,	,
60025	6058	4	break	break	VB
60025	6058	5	or	or	CC
60025	6058	6	split	split	VB
60025	6058	7	them	-PRON-	PRP
60025	6058	8	open	open	JJ
60025	6058	9	with	with	IN
60025	6058	10	your	-PRON-	PRP$
60025	6058	11	fingers	finger	NNS
60025	6058	12	;	;	:
60025	6058	13	butter	butter	VB
60025	6058	14	them	-PRON-	PRP
60025	6058	15	and	and	CC
60025	6058	16	send	send	VB
60025	6058	17	them	-PRON-	PRP
60025	6058	18	to	to	TO
60025	6058	19	table	table	VB
60025	6058	20	hot	hot	JJ
60025	6058	21	.	.	.
60025	6059	1	SODA	soda	NN
60025	6059	2	BISCUITS.--Melt	biscuits.--melt	JJ
60025	6059	3	half	half	PDT
60025	6059	4	a	a	DT
60025	6059	5	pound	pound	NN
60025	6059	6	of	of	IN
60025	6059	7	butter	butter	NN
60025	6059	8	in	in	IN
60025	6059	9	a	a	DT
60025	6059	10	pint	pint	NN
60025	6059	11	of	of	IN
60025	6059	12	warm	warm	JJ
60025	6059	13	milk	milk	NN
60025	6059	14	,	,	,
60025	6059	15	adding	add	VBG
60025	6059	16	a	a	DT
60025	6059	17	tea	tea	NN
60025	6059	18	-	-	HYPH
60025	6059	19	spoonful	spoonful	JJ
60025	6059	20	of	of	IN
60025	6059	21	soda	soda	NN
60025	6059	22	;	;	:
60025	6059	23	and	and	CC
60025	6059	24	stir	stir	VB
60025	6059	25	in	in	RP
60025	6059	26	by	by	IN
60025	6059	27	degrees	degree	NNS
60025	6059	28	half	half	PDT
60025	6059	29	a	a	DT
60025	6059	30	pound	pound	NN
60025	6059	31	of	of	IN
60025	6059	32	sugar	sugar	NN
60025	6059	33	.	.	.
60025	6060	1	Then	then	RB
60025	6060	2	sift	sift	VB
60025	6060	3	into	into	IN
60025	6060	4	a	a	DT
60025	6060	5	pan	pan	NN
60025	6060	6	two	two	CD
60025	6060	7	pounds	pound	NNS
60025	6060	8	of	of	IN
60025	6060	9	flour	flour	NN
60025	6060	10	;	;	:
60025	6060	11	make	make	VB
60025	6060	12	a	a	DT
60025	6060	13	hole	hole	NN
60025	6060	14	in	in	IN
60025	6060	15	the	the	DT
60025	6060	16	middle	middle	NN
60025	6060	17	;	;	:
60025	6060	18	pour	pour	VB
60025	6060	19	in	in	IN
60025	6060	20	the	the	DT
60025	6060	21	milk	milk	NN
60025	6060	22	,	,	,
60025	6060	23	&	&	CC
60025	6060	24	c.	c.	NNP
60025	6060	25	,	,	,
60025	6060	26	and	and	CC
60025	6060	27	mix	mix	VB
60025	6060	28	it	-PRON-	PRP
60025	6060	29	with	with	IN
60025	6060	30	the	the	DT
60025	6060	31	flour	flour	NN
60025	6060	32	into	into	IN
60025	6060	33	a	a	DT
60025	6060	34	dough	dough	NN
60025	6060	35	.	.	.
60025	6061	1	Put	put	VB
60025	6061	2	it	-PRON-	PRP
60025	6061	3	on	on	IN
60025	6061	4	your	-PRON-	PRP$
60025	6061	5	paste	paste	NN
60025	6061	6	-	-	HYPH
60025	6061	7	board	board	NN
60025	6061	8	,	,	,
60025	6061	9	and	and	CC
60025	6061	10	knead	knead	VB
60025	6061	11	it	-PRON-	PRP
60025	6061	12	long	long	RB
60025	6061	13	and	and	CC
60025	6061	14	hard	hard	JJ
60025	6061	15	till	till	IN
60025	6061	16	it	-PRON-	PRP
60025	6061	17	becomes	become	VBZ
60025	6061	18	very	very	RB
60025	6061	19	light	light	JJ
60025	6061	20	.	.	.
60025	6062	1	Roll	roll	VB
60025	6062	2	it	-PRON-	PRP
60025	6062	3	out	out	RP
60025	6062	4	into	into	IN
60025	6062	5	a	a	DT
60025	6062	6	sheet	sheet	NN
60025	6062	7	half	half	PDT
60025	6062	8	an	an	DT
60025	6062	9	inch	inch	NN
60025	6062	10	thick	thick	JJ
60025	6062	11	.	.	.
60025	6063	1	Cut	cut	VB
60025	6063	2	it	-PRON-	PRP
60025	6063	3	into	into	IN
60025	6063	4	little	little	JJ
60025	6063	5	round	round	JJ
60025	6063	6	cakes	cake	NNS
60025	6063	7	with	with	IN
60025	6063	8	the	the	DT
60025	6063	9	top	top	NN
60025	6063	10	of	of	IN
60025	6063	11	a	a	DT
60025	6063	12	wine	wine	NN
60025	6063	13	glass	glass	NN
60025	6063	14	,	,	,
60025	6063	15	or	or	CC
60025	6063	16	with	with	IN
60025	6063	17	a	a	DT
60025	6063	18	tin	tin	JJ
60025	6063	19	cutter	cutter	NN
60025	6063	20	of	of	IN
60025	6063	21	that	that	DT
60025	6063	22	size	size	NN
60025	6063	23	;	;	:
60025	6063	24	prick	prick	VB
60025	6063	25	the	the	DT
60025	6063	26	tops	top	NNS
60025	6063	27	;	;	:
60025	6063	28	lay	lay	VB
60025	6063	29	them	-PRON-	PRP
60025	6063	30	on	on	IN
60025	6063	31	tins	tin	NNS
60025	6063	32	sprinkled	sprinkle	VBN
60025	6063	33	with	with	IN
60025	6063	34	flour	flour	NN
60025	6063	35	,	,	,
60025	6063	36	or	or	CC
60025	6063	37	in	in	IN
60025	6063	38	shallow	shallow	JJ
60025	6063	39	iron	iron	NN
60025	6063	40	pans	pan	NNS
60025	6063	41	;	;	:
60025	6063	42	and	and	CC
60025	6063	43	bake	bake	VB
60025	6063	44	them	-PRON-	PRP
60025	6063	45	of	of	IN
60025	6063	46	a	a	DT
60025	6063	47	light	light	JJ
60025	6063	48	brown	brown	NN
60025	6063	49	in	in	IN
60025	6063	50	a	a	DT
60025	6063	51	quick	quick	JJ
60025	6063	52	oven	oven	NN
60025	6063	53	;	;	:
60025	6063	54	they	-PRON-	PRP
60025	6063	55	will	will	MD
60025	6063	56	be	be	VB
60025	6063	57	done	do	VBN
60025	6063	58	in	in	IN
60025	6063	59	a	a	DT
60025	6063	60	few	few	JJ
60025	6063	61	minutes	minute	NNS
60025	6063	62	.	.	.
60025	6064	1	These	these	DT
60025	6064	2	biscuits	biscuit	NNS
60025	6064	3	keep	keep	VBP
60025	6064	4	very	very	RB
60025	6064	5	well	well	RB
60025	6064	6	.	.	.
60025	6065	1	A	a	DT
60025	6065	2	SALLY	SALLY	NNP
60025	6065	3	LUNN.--This	lunn.--this	NN
60025	6065	4	cake	cake	NN
60025	6065	5	is	be	VBZ
60025	6065	6	called	call	VBN
60025	6065	7	after	after	IN
60025	6065	8	the	the	DT
60025	6065	9	inventress	inventress	NN
60025	6065	10	.	.	.
60025	6066	1	Sift	sift	VB
60025	6066	2	into	into	IN
60025	6066	3	a	a	DT
60025	6066	4	pan	pan	NN
60025	6066	5	a	a	DT
60025	6066	6	pound	pound	NN
60025	6066	7	and	and	CC
60025	6066	8	a	a	DT
60025	6066	9	half	half	NN
60025	6066	10	of	of	IN
60025	6066	11	flour	flour	NN
60025	6066	12	.	.	.
60025	6067	1	Make	make	VB
60025	6067	2	a	a	DT
60025	6067	3	hole	hole	NN
60025	6067	4	in	in	IN
60025	6067	5	the	the	DT
60025	6067	6	middle	middle	NN
60025	6067	7	,	,	,
60025	6067	8	and	and	CC
60025	6067	9	put	put	VBD
60025	6067	10	in	in	RP
60025	6067	11	two	two	CD
60025	6067	12	ounces	ounce	NNS
60025	6067	13	of	of	IN
60025	6067	14	butter	butter	NN
60025	6067	15	warmed	warm	VBN
60025	6067	16	in	in	IN
60025	6067	17	a	a	DT
60025	6067	18	pint	pint	NN
60025	6067	19	of	of	IN
60025	6067	20	milk	milk	NN
60025	6067	21	,	,	,
60025	6067	22	a	a	DT
60025	6067	23	salt	salt	NN
60025	6067	24	-	-	HYPH
60025	6067	25	spoonful	spoonful	JJ
60025	6067	26	of	of	IN
60025	6067	27	salt	salt	NN
60025	6067	28	,	,	,
60025	6067	29	three	three	CD
60025	6067	30	well	well	RB
60025	6067	31	-	-	HYPH
60025	6067	32	beaten	beat	VBN
60025	6067	33	eggs	egg	NNS
60025	6067	34	,	,	,
60025	6067	35	and	and	CC
60025	6067	36	two	two	CD
60025	6067	37	table	table	NN
60025	6067	38	-	-	HYPH
60025	6067	39	spoonfuls	spoonful	NNS
60025	6067	40	of	of	IN
60025	6067	41	the	the	DT
60025	6067	42	best	good	JJS
60025	6067	43	fresh	fresh	JJ
60025	6067	44	yeast	yeast	NN
60025	6067	45	.	.	.
60025	6068	1	Mix	mix	VB
60025	6068	2	the	the	DT
60025	6068	3	flour	flour	NN
60025	6068	4	well	well	RB
60025	6068	5	into	into	IN
60025	6068	6	the	the	DT
60025	6068	7	other	other	JJ
60025	6068	8	ingredients	ingredient	NNS
60025	6068	9	,	,	,
60025	6068	10	and	and	CC
60025	6068	11	put	put	VBD
60025	6068	12	the	the	DT
60025	6068	13	whole	whole	NN
60025	6068	14	into	into	IN
60025	6068	15	a	a	DT
60025	6068	16	square	square	JJ
60025	6068	17	tin	tin	NN
60025	6068	18	pan	pan	NN
60025	6068	19	that	that	WDT
60025	6068	20	has	have	VBZ
60025	6068	21	been	be	VBN
60025	6068	22	greased	grease	VBN
60025	6068	23	with	with	IN
60025	6068	24	butter	butter	NN
60025	6068	25	.	.	.
60025	6069	1	Cover	cover	VB
60025	6069	2	it	-PRON-	PRP
60025	6069	3	,	,	,
60025	6069	4	set	set	VBD
60025	6069	5	it	-PRON-	PRP
60025	6069	6	in	in	IN
60025	6069	7	a	a	DT
60025	6069	8	warm	warm	JJ
60025	6069	9	place	place	NN
60025	6069	10	,	,	,
60025	6069	11	and	and	CC
60025	6069	12	when	when	WRB
60025	6069	13	it	-PRON-	PRP
60025	6069	14	is	be	VBZ
60025	6069	15	quite	quite	RB
60025	6069	16	light	light	JJ
60025	6069	17	,	,	,
60025	6069	18	bake	bake	VB
60025	6069	19	it	-PRON-	PRP
60025	6069	20	in	in	IN
60025	6069	21	a	a	DT
60025	6069	22	moderate	moderate	JJ
60025	6069	23	oven	oven	NN
60025	6069	24	.	.	.
60025	6070	1	Send	send	VB
60025	6070	2	it	-PRON-	PRP
60025	6070	3	to	to	TO
60025	6070	4	table	table	VB
60025	6070	5	hot	hot	JJ
60025	6070	6	,	,	,
60025	6070	7	and	and	CC
60025	6070	8	eat	eat	VB
60025	6070	9	it	-PRON-	PRP
60025	6070	10	with	with	IN
60025	6070	11	butter	butter	NN
60025	6070	12	.	.	.
60025	6071	1	Or	or	CC
60025	6071	2	,	,	,
60025	6071	3	you	-PRON-	PRP
60025	6071	4	may	may	MD
60025	6071	5	bake	bake	VB
60025	6071	6	it	-PRON-	PRP
60025	6071	7	on	on	IN
60025	6071	8	a	a	DT
60025	6071	9	griddle	griddle	NN
60025	6071	10	,	,	,
60025	6071	11	in	in	IN
60025	6071	12	small	small	JJ
60025	6071	13	muffin	muffin	NN
60025	6071	14	rings	ring	NNS
60025	6071	15	,	,	,
60025	6071	16	pulling	pull	VBG
60025	6071	17	the	the	DT
60025	6071	18	cakes	cake	NNS
60025	6071	19	open	open	JJ
60025	6071	20	and	and	CC
60025	6071	21	buttering	butter	VBG
60025	6071	22	them	-PRON-	PRP
60025	6071	23	when	when	WRB
60025	6071	24	brought	bring	VBN
60025	6071	25	to	to	IN
60025	6071	26	table	table	NN
60025	6071	27	.	.	.
60025	6072	1	SHORT	short	JJ
60025	6072	2	CAKES.--Rub	CAKES.--Rub	``
60025	6072	3	three	three	CD
60025	6072	4	quarters	quarter	NNS
60025	6072	5	of	of	IN
60025	6072	6	a	a	DT
60025	6072	7	pound	pound	NN
60025	6072	8	of	of	IN
60025	6072	9	fresh	fresh	JJ
60025	6072	10	butter	butter	NN
60025	6072	11	into	into	IN
60025	6072	12	a	a	DT
60025	6072	13	pound	pound	NN
60025	6072	14	and	and	CC
60025	6072	15	a	a	DT
60025	6072	16	half	half	NN
60025	6072	17	of	of	IN
60025	6072	18	sifted	sift	VBN
60025	6072	19	flour	flour	NN
60025	6072	20	;	;	:
60025	6072	21	and	and	CC
60025	6072	22	make	make	VB
60025	6072	23	it	-PRON-	PRP
60025	6072	24	into	into	IN
60025	6072	25	a	a	DT
60025	6072	26	dough	dough	NN
60025	6072	27	with	with	IN
60025	6072	28	a	a	DT
60025	6072	29	little	little	JJ
60025	6072	30	cold	cold	JJ
60025	6072	31	water	water	NN
60025	6072	32	.	.	.
60025	6073	1	Roll	roll	VB
60025	6073	2	it	-PRON-	PRP
60025	6073	3	out	out	RP
60025	6073	4	into	into	IN
60025	6073	5	a	a	DT
60025	6073	6	sheet	sheet	NN
60025	6073	7	half	half	PDT
60025	6073	8	an	an	DT
60025	6073	9	inch	inch	NN
60025	6073	10	thick	thick	JJ
60025	6073	11	,	,	,
60025	6073	12	and	and	CC
60025	6073	13	cut	cut	VBD
60025	6073	14	it	-PRON-	PRP
60025	6073	15	into	into	IN
60025	6073	16	round	round	JJ
60025	6073	17	cakes	cake	NNS
60025	6073	18	with	with	IN
60025	6073	19	the	the	DT
60025	6073	20	edge	edge	NN
60025	6073	21	of	of	IN
60025	6073	22	a	a	DT
60025	6073	23	tumbler	tumbler	NN
60025	6073	24	.	.	.
60025	6074	1	Prick	prick	VB
60025	6074	2	them	-PRON-	PRP
60025	6074	3	with	with	IN
60025	6074	4	a	a	DT
60025	6074	5	fork	fork	NN
60025	6074	6	;	;	:
60025	6074	7	lay	lay	VB
60025	6074	8	them	-PRON-	PRP
60025	6074	9	in	in	IN
60025	6074	10	a	a	DT
60025	6074	11	shallow	shallow	JJ
60025	6074	12	iron	iron	NN
60025	6074	13	pan	pan	NN
60025	6074	14	sprinkled	sprinkle	VBN
60025	6074	15	with	with	IN
60025	6074	16	flour	flour	NN
60025	6074	17	,	,	,
60025	6074	18	and	and	CC
60025	6074	19	bake	bake	VB
60025	6074	20	them	-PRON-	PRP
60025	6074	21	in	in	IN
60025	6074	22	a	a	DT
60025	6074	23	moderate	moderate	JJ
60025	6074	24	oven	oven	NN
60025	6074	25	till	till	IN
60025	6074	26	they	-PRON-	PRP
60025	6074	27	are	be	VBP
60025	6074	28	brown	brown	JJ
60025	6074	29	.	.	.
60025	6075	1	Send	send	VB
60025	6075	2	them	-PRON-	PRP
60025	6075	3	to	to	TO
60025	6075	4	table	table	VB
60025	6075	5	hot	hot	JJ
60025	6075	6	;	;	:
60025	6075	7	split	split	NN
60025	6075	8	and	and	CC
60025	6075	9	butter	butter	VB
60025	6075	10	them	-PRON-	PRP
60025	6075	11	.	.	.
60025	6076	1	TEA	TEA	NNP
60025	6076	2	BISCUIT.--Melt	biscuit.--melt	NN
60025	6076	3	a	a	DT
60025	6076	4	quarter	quarter	NN
60025	6076	5	of	of	IN
60025	6076	6	a	a	DT
60025	6076	7	pound	pound	NN
60025	6076	8	of	of	IN
60025	6076	9	fresh	fresh	JJ
60025	6076	10	butter	butter	NN
60025	6076	11	in	in	IN
60025	6076	12	a	a	DT
60025	6076	13	quart	quart	NN
60025	6076	14	of	of	IN
60025	6076	15	warm	warm	JJ
60025	6076	16	milk	milk	NN
60025	6076	17	,	,	,
60025	6076	18	and	and	CC
60025	6076	19	add	add	VB
60025	6076	20	a	a	DT
60025	6076	21	salt	salt	NN
60025	6076	22	-	-	HYPH
60025	6076	23	spoonful	spoonful	JJ
60025	6076	24	of	of	IN
60025	6076	25	salt	salt	NN
60025	6076	26	.	.	.
60025	6077	1	Sift	sift	VB
60025	6077	2	two	two	CD
60025	6077	3	pounds	pound	NNS
60025	6077	4	of	of	IN
60025	6077	5	flour	flour	NN
60025	6077	6	into	into	IN
60025	6077	7	a	a	DT
60025	6077	8	pan	pan	NN
60025	6077	9	,	,	,
60025	6077	10	make	make	VB
60025	6077	11	a	a	DT
60025	6077	12	hole	hole	NN
60025	6077	13	in	in	IN
60025	6077	14	the	the	DT
60025	6077	15	centre	centre	NN
60025	6077	16	,	,	,
60025	6077	17	and	and	CC
60025	6077	18	put	put	VBD
60025	6077	19	in	in	RP
60025	6077	20	three	three	CD
60025	6077	21	table	table	NN
60025	6077	22	-	-	HYPH
60025	6077	23	spoonfuls	spoonful	NNS
60025	6077	24	of	of	IN
60025	6077	25	the	the	DT
60025	6077	26	best	good	JJS
60025	6077	27	brewer	brewer	NN
60025	6077	28	's	's	POS
60025	6077	29	yeast	yeast	NN
60025	6077	30	.	.	.
60025	6078	1	Add	add	VB
60025	6078	2	the	the	DT
60025	6078	3	milk	milk	NN
60025	6078	4	and	and	CC
60025	6078	5	butter	butter	NN
60025	6078	6	and	and	CC
60025	6078	7	mix	mix	VB
60025	6078	8	it	-PRON-	PRP
60025	6078	9	into	into	IN
60025	6078	10	a	a	DT
60025	6078	11	stiff	stiff	JJ
60025	6078	12	paste	paste	NN
60025	6078	13	.	.	.
60025	6079	1	Cover	cover	VB
60025	6079	2	it	-PRON-	PRP
60025	6079	3	and	and	CC
60025	6079	4	set	set	VBD
60025	6079	5	it	-PRON-	PRP
60025	6079	6	by	by	IN
60025	6079	7	the	the	DT
60025	6079	8	fire	fire	NN
60025	6079	9	to	to	TO
60025	6079	10	rise	rise	VB
60025	6079	11	.	.	.
60025	6080	1	When	when	WRB
60025	6080	2	quite	quite	RB
60025	6080	3	light	light	JJ
60025	6080	4	,	,	,
60025	6080	5	knead	knead	VB
60025	6080	6	it	-PRON-	PRP
60025	6080	7	well	well	RB
60025	6080	8	,	,	,
60025	6080	9	roll	roll	VB
60025	6080	10	it	-PRON-	PRP
60025	6080	11	out	out	RP
60025	6080	12	an	an	DT
60025	6080	13	inch	inch	NN
60025	6080	14	thick	thick	JJ
60025	6080	15	,	,	,
60025	6080	16	and	and	CC
60025	6080	17	cut	cut	VBD
60025	6080	18	it	-PRON-	PRP
60025	6080	19	into	into	IN
60025	6080	20	round	round	JJ
60025	6080	21	cakes	cake	NNS
60025	6080	22	with	with	IN
60025	6080	23	the	the	DT
60025	6080	24	edge	edge	NN
60025	6080	25	of	of	IN
60025	6080	26	a	a	DT
60025	6080	27	tumbler	tumbler	NN
60025	6080	28	.	.	.
60025	6081	1	Prick	prick	VB
60025	6081	2	the	the	DT
60025	6081	3	top	top	NN
60025	6081	4	of	of	IN
60025	6081	5	each	each	DT
60025	6081	6	with	with	IN
60025	6081	7	a	a	DT
60025	6081	8	fork	fork	NN
60025	6081	9	;	;	:
60025	6081	10	lay	lay	VB
60025	6081	11	them	-PRON-	PRP
60025	6081	12	in	in	IN
60025	6081	13	buttered	buttered	JJ
60025	6081	14	pans	pan	NNS
60025	6081	15	and	and	CC
60025	6081	16	bake	bake	VB
60025	6081	17	them	-PRON-	PRP
60025	6081	18	light	light	RB
60025	6081	19	brown	brown	JJ
60025	6081	20	.	.	.
60025	6082	1	Send	send	VB
60025	6082	2	them	-PRON-	PRP
60025	6082	3	to	to	TO
60025	6082	4	table	table	VB
60025	6082	5	warm	warm	JJ
60025	6082	6	,	,	,
60025	6082	7	and	and	CC
60025	6082	8	split	split	VB
60025	6082	9	and	and	CC
60025	6082	10	butter	butter	VB
60025	6082	11	them	-PRON-	PRP
60025	6082	12	.	.	.
60025	6083	1	RICE	rice	VB
60025	6083	2	CAKES.--Pick	CAKES.--Pick	NNP
60025	6083	3	and	and	CC
60025	6083	4	wash	wash	VB
60025	6083	5	half	half	PDT
60025	6083	6	a	a	DT
60025	6083	7	pint	pint	NN
60025	6083	8	of	of	IN
60025	6083	9	rice	rice	NN
60025	6083	10	,	,	,
60025	6083	11	and	and	CC
60025	6083	12	boil	boil	VB
60025	6083	13	it	-PRON-	PRP
60025	6083	14	very	very	RB
60025	6083	15	soft	soft	JJ
60025	6083	16	.	.	.
60025	6084	1	Then	then	RB
60025	6084	2	drain	drain	VB
60025	6084	3	it	-PRON-	PRP
60025	6084	4	,	,	,
60025	6084	5	and	and	CC
60025	6084	6	let	let	VB
60025	6084	7	it	-PRON-	PRP
60025	6084	8	get	get	VB
60025	6084	9	cold	cold	JJ
60025	6084	10	.	.	.
60025	6085	1	Sift	sift	VB
60025	6085	2	a	a	DT
60025	6085	3	pint	pint	NN
60025	6085	4	and	and	CC
60025	6085	5	a	a	DT
60025	6085	6	half	half	NN
60025	6085	7	of	of	IN
60025	6085	8	flour	flour	NN
60025	6085	9	over	over	IN
60025	6085	10	the	the	DT
60025	6085	11	pan	pan	NN
60025	6085	12	of	of	IN
60025	6085	13	rice	rice	NN
60025	6085	14	,	,	,
60025	6085	15	and	and	CC
60025	6085	16	mix	mix	VB
60025	6085	17	in	in	IN
60025	6085	18	a	a	DT
60025	6085	19	quarter	quarter	NN
60025	6085	20	of	of	IN
60025	6085	21	a	a	DT
60025	6085	22	pound	pound	NN
60025	6085	23	of	of	IN
60025	6085	24	butter	butter	NN
60025	6085	25	that	that	WDT
60025	6085	26	has	have	VBZ
60025	6085	27	been	be	VBN
60025	6085	28	warmed	warm	VBN
60025	6085	29	by	by	IN
60025	6085	30	the	the	DT
60025	6085	31	fire	fire	NN
60025	6085	32	,	,	,
60025	6085	33	and	and	CC
60025	6085	34	a	a	DT
60025	6085	35	salt	salt	NN
60025	6085	36	-	-	HYPH
60025	6085	37	spoonful	spoonful	JJ
60025	6085	38	of	of	IN
60025	6085	39	salt	salt	NN
60025	6085	40	.	.	.
60025	6086	1	Beat	beat	VB
60025	6086	2	five	five	CD
60025	6086	3	eggs	egg	NNS
60025	6086	4	very	very	RB
60025	6086	5	light	light	JJ
60025	6086	6	,	,	,
60025	6086	7	and	and	CC
60025	6086	8	stir	stir	VB
60025	6086	9	them	-PRON-	PRP
60025	6086	10	gradually	gradually	RB
60025	6086	11	into	into	IN
60025	6086	12	a	a	DT
60025	6086	13	quart	quart	NN
60025	6086	14	of	of	IN
60025	6086	15	milk	milk	NN
60025	6086	16	.	.	.
60025	6087	1	Beat	beat	VB
60025	6087	2	the	the	DT
60025	6087	3	whole	whole	JJ
60025	6087	4	very	very	RB
60025	6087	5	hard	hard	RB
60025	6087	6	,	,	,
60025	6087	7	and	and	CC
60025	6087	8	bake	bake	VB
60025	6087	9	it	-PRON-	PRP
60025	6087	10	in	in	IN
60025	6087	11	muffin	muffin	NNP
60025	6087	12	rings	ring	NNS
60025	6087	13	,	,	,
60025	6087	14	or	or	CC
60025	6087	15	in	in	IN
60025	6087	16	waffle	waffle	NN
60025	6087	17	-	-	HYPH
60025	6087	18	irons	iron	NNS
60025	6087	19	.	.	.
60025	6088	1	Send	send	VB
60025	6088	2	them	-PRON-	PRP
60025	6088	3	to	to	TO
60025	6088	4	table	table	VB
60025	6088	5	hot	hot	JJ
60025	6088	6	,	,	,
60025	6088	7	and	and	CC
60025	6088	8	eat	eat	VB
60025	6088	9	them	-PRON-	PRP
60025	6088	10	with	with	IN
60025	6088	11	butter	butter	NN
60025	6088	12	,	,	,
60025	6088	13	honey	honey	NN
60025	6088	14	,	,	,
60025	6088	15	or	or	CC
60025	6088	16	molasses	molasse	NNS
60025	6088	17	.	.	.
60025	6089	1	You	-PRON-	PRP
60025	6089	2	may	may	MD
60025	6089	3	make	make	VB
60025	6089	4	these	these	DT
60025	6089	5	cakes	cake	NNS
60025	6089	6	of	of	IN
60025	6089	7	rice	rice	NN
60025	6089	8	flour	flour	NN
60025	6089	9	instead	instead	RB
60025	6089	10	of	of	IN
60025	6089	11	mixing	mix	VBG
60025	6089	12	together	together	RB
60025	6089	13	whole	whole	JJ
60025	6089	14	rice	rice	NN
60025	6089	15	and	and	CC
60025	6089	16	wheat	wheat	NN
60025	6089	17	flour	flour	NN
60025	6089	18	.	.	.
60025	6090	1	CREAM	cream	NN
60025	6090	2	CAKES.--Having	cakes.--having	NN
60025	6090	3	beaten	beat	VBD
60025	6090	4	three	three	CD
60025	6090	5	eggs	egg	NNS
60025	6090	6	very	very	RB
60025	6090	7	light	light	JJ
60025	6090	8	,	,	,
60025	6090	9	stir	stir	VB
60025	6090	10	them	-PRON-	PRP
60025	6090	11	into	into	IN
60025	6090	12	a	a	DT
60025	6090	13	quart	quart	NN
60025	6090	14	of	of	IN
60025	6090	15	cream	cream	NN
60025	6090	16	alternately	alternately	RB
60025	6090	17	with	with	IN
60025	6090	18	a	a	DT
60025	6090	19	quart	quart	NN
60025	6090	20	of	of	IN
60025	6090	21	sifted	sift	VBN
60025	6090	22	flour	flour	NN
60025	6090	23	;	;	:
60025	6090	24	and	and	CC
60025	6090	25	add	add	VB
60025	6090	26	one	one	CD
60025	6090	27	wine	wine	NN
60025	6090	28	glass	glass	NN
60025	6090	29	of	of	IN
60025	6090	30	strong	strong	JJ
60025	6090	31	yeast	yeast	NN
60025	6090	32	,	,	,
60025	6090	33	and	and	CC
60025	6090	34	a	a	DT
60025	6090	35	salt	salt	NN
60025	6090	36	-	-	HYPH
60025	6090	37	spoon	spoon	NN
60025	6090	38	of	of	IN
60025	6090	39	salt	salt	NN
60025	6090	40	.	.	.
60025	6091	1	Cover	cover	VB
60025	6091	2	the	the	DT
60025	6091	3	batter	batter	NN
60025	6091	4	,	,	,
60025	6091	5	and	and	CC
60025	6091	6	set	set	VBD
60025	6091	7	it	-PRON-	PRP
60025	6091	8	near	near	IN
60025	6091	9	the	the	DT
60025	6091	10	fire	fire	NN
60025	6091	11	to	to	TO
60025	6091	12	rise	rise	VB
60025	6091	13	.	.	.
60025	6092	1	When	when	WRB
60025	6092	2	it	-PRON-	PRP
60025	6092	3	is	be	VBZ
60025	6092	4	quite	quite	RB
60025	6092	5	light	light	JJ
60025	6092	6	,	,	,
60025	6092	7	stir	stir	VB
60025	6092	8	in	in	IN
60025	6092	9	a	a	DT
60025	6092	10	large	large	JJ
60025	6092	11	table	table	NN
60025	6092	12	-	-	HYPH
60025	6092	13	spoonful	spoonful	JJ
60025	6092	14	of	of	IN
60025	6092	15	butter	butter	NN
60025	6092	16	that	that	WDT
60025	6092	17	has	have	VBZ
60025	6092	18	been	be	VBN
60025	6092	19	warmed	warm	VBN
60025	6092	20	by	by	IN
60025	6092	21	the	the	DT
60025	6092	22	fire	fire	NN
60025	6092	23	.	.	.
60025	6093	1	Bake	bake	VB
60025	6093	2	the	the	DT
60025	6093	3	cakes	cake	NNS
60025	6093	4	in	in	IN
60025	6093	5	muffin	muffin	NNP
60025	6093	6	rings	ring	NNS
60025	6093	7	,	,	,
60025	6093	8	and	and	CC
60025	6093	9	send	send	VB
60025	6093	10	them	-PRON-	PRP
60025	6093	11	to	to	TO
60025	6093	12	table	table	VB
60025	6093	13	hot	hot	JJ
60025	6093	14	,	,	,
60025	6093	15	split	split	VBN
60025	6093	16	with	with	IN
60025	6093	17	your	-PRON-	PRP$
60025	6093	18	fingers	finger	NNS
60025	6093	19	,	,	,
60025	6093	20	and	and	CC
60025	6093	21	buttered	butter	VBD
60025	6093	22	.	.	.
60025	6094	1	FRENCH	FRENCH	NNP
60025	6094	2	ROLLS.--Sift	ROLLS.--Sift	NNP
60025	6094	3	a	a	DT
60025	6094	4	pound	pound	NN
60025	6094	5	of	of	IN
60025	6094	6	flour	flour	NN
60025	6094	7	into	into	IN
60025	6094	8	a	a	DT
60025	6094	9	pan	pan	NN
60025	6094	10	,	,	,
60025	6094	11	and	and	CC
60025	6094	12	rub	rub	VB
60025	6094	13	into	into	IN
60025	6094	14	it	-PRON-	PRP
60025	6094	15	two	two	CD
60025	6094	16	ounces	ounce	NNS
60025	6094	17	of	of	IN
60025	6094	18	butter	butter	NN
60025	6094	19	;	;	:
60025	6094	20	mix	mix	NN
60025	6094	21	in	in	IN
60025	6094	22	the	the	DT
60025	6094	23	whites	white	NNS
60025	6094	24	only	only	RB
60025	6094	25	of	of	IN
60025	6094	26	three	three	CD
60025	6094	27	eggs	egg	NNS
60025	6094	28	,	,	,
60025	6094	29	beaten	beat	VBN
60025	6094	30	to	to	IN
60025	6094	31	a	a	DT
60025	6094	32	stiff	stiff	JJ
60025	6094	33	froth	froth	NN
60025	6094	34	,	,	,
60025	6094	35	and	and	CC
60025	6094	36	a	a	DT
60025	6094	37	table	table	NN
60025	6094	38	-	-	HYPH
60025	6094	39	spoonful	spoonful	JJ
60025	6094	40	of	of	IN
60025	6094	41	strong	strong	JJ
60025	6094	42	yeast	yeast	NN
60025	6094	43	;	;	:
60025	6094	44	add	add	VB
60025	6094	45	sufficient	sufficient	JJ
60025	6094	46	milk	milk	NN
60025	6094	47	to	to	TO
60025	6094	48	make	make	VB
60025	6094	49	a	a	DT
60025	6094	50	stiff	stiff	JJ
60025	6094	51	dough	dough	NN
60025	6094	52	,	,	,
60025	6094	53	and	and	CC
60025	6094	54	a	a	DT
60025	6094	55	salt	salt	NN
60025	6094	56	-	-	HYPH
60025	6094	57	spoonful	spoonful	JJ
60025	6094	58	of	of	IN
60025	6094	59	salt	salt	NN
60025	6094	60	.	.	.
60025	6095	1	Cover	cover	VB
60025	6095	2	it	-PRON-	PRP
60025	6095	3	and	and	CC
60025	6095	4	set	set	VBD
60025	6095	5	it	-PRON-	PRP
60025	6095	6	before	before	IN
60025	6095	7	the	the	DT
60025	6095	8	fire	fire	NN
60025	6095	9	to	to	TO
60025	6095	10	rise	rise	VB
60025	6095	11	.	.	.
60025	6096	1	It	-PRON-	PRP
60025	6096	2	should	should	MD
60025	6096	3	be	be	VB
60025	6096	4	light	light	JJ
60025	6096	5	in	in	IN
60025	6096	6	an	an	DT
60025	6096	7	hour	hour	NN
60025	6096	8	.	.	.
60025	6097	1	Then	then	RB
60025	6097	2	put	put	VB
60025	6097	3	it	-PRON-	PRP
60025	6097	4	on	on	IN
60025	6097	5	a	a	DT
60025	6097	6	paste	paste	NN
60025	6097	7	-	-	HYPH
60025	6097	8	board	board	NN
60025	6097	9	,	,	,
60025	6097	10	divide	divide	VB
60025	6097	11	it	-PRON-	PRP
60025	6097	12	into	into	IN
60025	6097	13	rolls	roll	NNS
60025	6097	14	,	,	,
60025	6097	15	or	or	CC
60025	6097	16	round	round	JJ
60025	6097	17	cakes	cake	NNS
60025	6097	18	;	;	,
60025	6097	19	lay	lie	VBD
60025	6097	20	them	-PRON-	PRP
60025	6097	21	in	in	IN
60025	6097	22	a	a	DT
60025	6097	23	floured	floured	JJ
60025	6097	24	square	square	JJ
60025	6097	25	pan	pan	NN
60025	6097	26	,	,	,
60025	6097	27	and	and	CC
60025	6097	28	bake	bake	VB
60025	6097	29	them	-PRON-	PRP
60025	6097	30	about	about	RB
60025	6097	31	ten	ten	CD
60025	6097	32	minutes	minute	NNS
60025	6097	33	in	in	IN
60025	6097	34	a	a	DT
60025	6097	35	quick	quick	JJ
60025	6097	36	oven	oven	NN
60025	6097	37	.	.	.
60025	6098	1	COMMON	COMMON	NNP
60025	6098	2	ROLLS.--Sift	ROLLS.--Sift	VBZ
60025	6098	3	two	two	CD
60025	6098	4	pounds	pound	NNS
60025	6098	5	of	of	IN
60025	6098	6	flour	flour	NN
60025	6098	7	into	into	IN
60025	6098	8	a	a	DT
60025	6098	9	pan	pan	NN
60025	6098	10	,	,	,
60025	6098	11	and	and	CC
60025	6098	12	mix	mix	VB
60025	6098	13	with	with	IN
60025	6098	14	it	-PRON-	PRP
60025	6098	15	a	a	DT
60025	6098	16	tea	tea	NN
60025	6098	17	-	-	HYPH
60025	6098	18	spoonful	spoonful	JJ
60025	6098	19	of	of	IN
60025	6098	20	salt	salt	NN
60025	6098	21	.	.	.
60025	6099	1	Warm	warm	VB
60025	6099	2	together	together	RB
60025	6099	3	a	a	DT
60025	6099	4	jill	jill	NN
60025	6099	5	of	of	IN
60025	6099	6	water	water	NN
60025	6099	7	and	and	CC
60025	6099	8	a	a	DT
60025	6099	9	jill	jill	NN
60025	6099	10	of	of	IN
60025	6099	11	milk	milk	NN
60025	6099	12	.	.	.
60025	6100	1	Make	make	VB
60025	6100	2	a	a	DT
60025	6100	3	hole	hole	NN
60025	6100	4	in	in	IN
60025	6100	5	the	the	DT
60025	6100	6	middle	middle	NN
60025	6100	7	of	of	IN
60025	6100	8	the	the	DT
60025	6100	9	pan	pan	NN
60025	6100	10	of	of	IN
60025	6100	11	flour	flour	NN
60025	6100	12	;	;	:
60025	6100	13	mix	mix	VB
60025	6100	14	with	with	IN
60025	6100	15	the	the	DT
60025	6100	16	milk	milk	NN
60025	6100	17	and	and	CC
60025	6100	18	water	water	NN
60025	6100	19	a	a	DT
60025	6100	20	jill	jill	NN
60025	6100	21	of	of	IN
60025	6100	22	the	the	DT
60025	6100	23	best	good	JJS
60025	6100	24	yeast	yeast	NN
60025	6100	25	,	,	,
60025	6100	26	and	and	CC
60025	6100	27	pour	pour	VB
60025	6100	28	it	-PRON-	PRP
60025	6100	29	into	into	IN
60025	6100	30	the	the	DT
60025	6100	31	hole	hole	NN
60025	6100	32	.	.	.
60025	6101	1	Mix	mix	VB
60025	6101	2	into	into	IN
60025	6101	3	the	the	DT
60025	6101	4	liquid	liquid	NN
60025	6101	5	enough	enough	RB
60025	6101	6	of	of	IN
60025	6101	7	the	the	DT
60025	6101	8	surrounding	surround	VBG
60025	6101	9	flour	flour	NN
60025	6101	10	to	to	TO
60025	6101	11	make	make	VB
60025	6101	12	a	a	DT
60025	6101	13	thin	thin	JJ
60025	6101	14	batter	batter	NN
60025	6101	15	,	,	,
60025	6101	16	which	which	WDT
60025	6101	17	you	-PRON-	PRP
60025	6101	18	must	must	MD
60025	6101	19	stir	stir	VB
60025	6101	20	till	till	IN
60025	6101	21	quite	quite	RB
60025	6101	22	smooth	smooth	JJ
60025	6101	23	and	and	CC
60025	6101	24	free	free	JJ
60025	6101	25	from	from	IN
60025	6101	26	lumps	lump	NNS
60025	6101	27	.	.	.
60025	6102	1	Then	then	RB
60025	6102	2	strew	strew	VBD
60025	6102	3	a	a	DT
60025	6102	4	handful	handful	NN
60025	6102	5	of	of	IN
60025	6102	6	flour	flour	NN
60025	6102	7	over	over	IN
60025	6102	8	the	the	DT
60025	6102	9	top	top	NN
60025	6102	10	,	,	,
60025	6102	11	and	and	CC
60025	6102	12	set	set	VBD
60025	6102	13	it	-PRON-	PRP
60025	6102	14	in	in	IN
60025	6102	15	a	a	DT
60025	6102	16	warm	warm	JJ
60025	6102	17	place	place	NN
60025	6102	18	to	to	TO
60025	6102	19	rise	rise	VB
60025	6102	20	for	for	IN
60025	6102	21	two	two	CD
60025	6102	22	hours	hour	NNS
60025	6102	23	or	or	CC
60025	6102	24	more	more	JJR
60025	6102	25	.	.	.
60025	6103	1	When	when	WRB
60025	6103	2	it	-PRON-	PRP
60025	6103	3	is	be	VBZ
60025	6103	4	quite	quite	RB
60025	6103	5	light	light	JJ
60025	6103	6	,	,	,
60025	6103	7	and	and	CC
60025	6103	8	has	have	VBZ
60025	6103	9	cracked	crack	VBN
60025	6103	10	on	on	IN
60025	6103	11	the	the	DT
60025	6103	12	top	top	NN
60025	6103	13	,	,	,
60025	6103	14	make	make	VB
60025	6103	15	it	-PRON-	PRP
60025	6103	16	into	into	IN
60025	6103	17	a	a	DT
60025	6103	18	dough	dough	NN
60025	6103	19	with	with	IN
60025	6103	20	some	some	DT
60025	6103	21	more	more	JJR
60025	6103	22	milk	milk	NN
60025	6103	23	and	and	CC
60025	6103	24	water	water	NN
60025	6103	25	.	.	.
60025	6104	1	Knead	knead	VB
60025	6104	2	it	-PRON-	PRP
60025	6104	3	well	well	RB
60025	6104	4	for	for	IN
60025	6104	5	ten	ten	CD
60025	6104	6	minutes	minute	NNS
60025	6104	7	.	.	.
60025	6105	1	Cover	cover	VB
60025	6105	2	it	-PRON-	PRP
60025	6105	3	,	,	,
60025	6105	4	and	and	CC
60025	6105	5	set	set	VBD
60025	6105	6	it	-PRON-	PRP
60025	6105	7	again	again	RB
60025	6105	8	to	to	TO
60025	6105	9	rise	rise	VB
60025	6105	10	for	for	IN
60025	6105	11	twenty	twenty	CD
60025	6105	12	minutes	minute	NNS
60025	6105	13	.	.	.
60025	6106	1	Then	then	RB
60025	6106	2	make	make	VB
60025	6106	3	the	the	DT
60025	6106	4	dough	dough	NN
60025	6106	5	into	into	IN
60025	6106	6	rolls	roll	NNS
60025	6106	7	or	or	CC
60025	6106	8	round	round	JJ
60025	6106	9	balls	ball	NNS
60025	6106	10	.	.	.
60025	6107	1	Bake	bake	VB
60025	6107	2	them	-PRON-	PRP
60025	6107	3	in	in	IN
60025	6107	4	a	a	DT
60025	6107	5	square	square	JJ
60025	6107	6	pan	pan	NN
60025	6107	7	,	,	,
60025	6107	8	and	and	CC
60025	6107	9	send	send	VB
60025	6107	10	them	-PRON-	PRP
60025	6107	11	to	to	TO
60025	6107	12	table	table	VB
60025	6107	13	hot	hot	RB
60025	6107	14	,	,	,
60025	6107	15	cut	cut	VBN
60025	6107	16	in	in	IN
60025	6107	17	three	three	CD
60025	6107	18	,	,	,
60025	6107	19	buttered	butter	VBD
60025	6107	20	and	and	CC
60025	6107	21	put	put	VBN
60025	6107	22	together	together	RB
60025	6107	23	again	again	RB
60025	6107	24	.	.	.
60025	6108	1	BREAD	bread	UH
60025	6108	2	.	.	.
60025	6109	1	Take	take	VB
60025	6109	2	one	one	CD
60025	6109	3	peck	peck	NN
60025	6109	4	or	or	CC
60025	6109	5	two	two	CD
60025	6109	6	gallons	gallon	NNS
60025	6109	7	of	of	IN
60025	6109	8	fine	fine	JJ
60025	6109	9	wheat	wheat	NN
60025	6109	10	flour	flour	NN
60025	6109	11	,	,	,
60025	6109	12	and	and	CC
60025	6109	13	sift	sift	VB
60025	6109	14	it	-PRON-	PRP
60025	6109	15	into	into	IN
60025	6109	16	a	a	DT
60025	6109	17	kneading	kneading	NN
60025	6109	18	trough	trough	NN
60025	6109	19	,	,	,
60025	6109	20	or	or	CC
60025	6109	21	into	into	IN
60025	6109	22	a	a	DT
60025	6109	23	small	small	JJ
60025	6109	24	clean	clean	JJ
60025	6109	25	tub	tub	NN
60025	6109	26	,	,	,
60025	6109	27	or	or	CC
60025	6109	28	a	a	DT
60025	6109	29	large	large	JJ
60025	6109	30	broad	broad	JJ
60025	6109	31	earthen	earthen	NNP
60025	6109	32	pan	pan	NN
60025	6109	33	;	;	:
60025	6109	34	and	and	CC
60025	6109	35	make	make	VB
60025	6109	36	a	a	DT
60025	6109	37	deep	deep	JJ
60025	6109	38	hole	hole	NN
60025	6109	39	in	in	IN
60025	6109	40	the	the	DT
60025	6109	41	middle	middle	NN
60025	6109	42	of	of	IN
60025	6109	43	the	the	DT
60025	6109	44	heap	heap	NN
60025	6109	45	of	of	IN
60025	6109	46	flour	flour	NN
60025	6109	47	,	,	,
60025	6109	48	to	to	TO
60025	6109	49	begin	begin	VB
60025	6109	50	the	the	DT
60025	6109	51	process	process	NN
60025	6109	52	by	by	IN
60025	6109	53	what	what	WP
60025	6109	54	is	be	VBZ
60025	6109	55	called	call	VBN
60025	6109	56	setting	set	VBG
60025	6109	57	a	a	DT
60025	6109	58	sponge	sponge	NN
60025	6109	59	.	.	.
60025	6110	1	Have	have	VBP
60025	6110	2	ready	ready	JJ
60025	6110	3	half	half	PDT
60025	6110	4	a	a	DT
60025	6110	5	pint	pint	NN
60025	6110	6	of	of	IN
60025	6110	7	warm	warm	JJ
60025	6110	8	water	water	NN
60025	6110	9	,	,	,
60025	6110	10	which	which	WDT
60025	6110	11	in	in	IN
60025	6110	12	summer	summer	NN
60025	6110	13	should	should	MD
60025	6110	14	be	be	VB
60025	6110	15	only	only	RB
60025	6110	16	lukewarm	lukewarm	JJ
60025	6110	17	,	,	,
60025	6110	18	but	but	CC
60025	6110	19	even	even	RB
60025	6110	20	in	in	IN
60025	6110	21	winter	winter	NN
60025	6110	22	it	-PRON-	PRP
60025	6110	23	must	must	MD
60025	6110	24	not	not	RB
60025	6110	25	be	be	VB
60025	6110	26	hot	hot	JJ
60025	6110	27	or	or	CC
60025	6110	28	boiling	boil	VBG
60025	6110	29	,	,	,
60025	6110	30	and	and	CC
60025	6110	31	stir	stir	VB
60025	6110	32	it	-PRON-	PRP
60025	6110	33	well	well	RB
60025	6110	34	into	into	IN
60025	6110	35	half	half	PDT
60025	6110	36	a	a	DT
60025	6110	37	pint	pint	NN
60025	6110	38	of	of	IN
60025	6110	39	strong	strong	JJ
60025	6110	40	fresh	fresh	JJ
60025	6110	41	yeast	yeast	NN
60025	6110	42	;	;	:
60025	6110	43	(	(	-LRB-
60025	6110	44	if	if	IN
60025	6110	45	the	the	DT
60025	6110	46	yeast	yeast	NN
60025	6110	47	is	be	VBZ
60025	6110	48	home	home	NN
60025	6110	49	-	-	HYPH
60025	6110	50	made	make	VBN
60025	6110	51	you	-PRON-	PRP
60025	6110	52	must	must	MD
60025	6110	53	use	use	VB
60025	6110	54	from	from	IN
60025	6110	55	three	three	CD
60025	6110	56	quarters	quarter	NNS
60025	6110	57	to	to	IN
60025	6110	58	a	a	DT
60025	6110	59	whole	whole	JJ
60025	6110	60	pint	pint	NN
60025	6110	61	;	;	:
60025	6110	62	)	)	-RRB-
60025	6110	63	then	then	RB
60025	6110	64	pour	pour	VB
60025	6110	65	it	-PRON-	PRP
60025	6110	66	into	into	IN
60025	6110	67	the	the	DT
60025	6110	68	hole	hole	NN
60025	6110	69	in	in	IN
60025	6110	70	the	the	DT
60025	6110	71	middle	middle	NN
60025	6110	72	of	of	IN
60025	6110	73	the	the	DT
60025	6110	74	flour	flour	NN
60025	6110	75	.	.	.
60025	6111	1	With	with	IN
60025	6111	2	a	a	DT
60025	6111	3	spoon	spoon	NN
60025	6111	4	work	work	NN
60025	6111	5	in	in	IN
60025	6111	6	the	the	DT
60025	6111	7	flour	flour	NN
60025	6111	8	round	round	IN
60025	6111	9	the	the	DT
60025	6111	10	edges	edge	NNS
60025	6111	11	of	of	IN
60025	6111	12	the	the	DT
60025	6111	13	liquid	liquid	NN
60025	6111	14	,	,	,
60025	6111	15	so	so	IN
60025	6111	16	as	as	IN
60025	6111	17	to	to	TO
60025	6111	18	bring	bring	VB
60025	6111	19	in	in	RP
60025	6111	20	by	by	IN
60025	6111	21	degrees	degree	NNS
60025	6111	22	sufficient	sufficient	JJ
60025	6111	23	flour	flour	NN
60025	6111	24	to	to	TO
60025	6111	25	form	form	VB
60025	6111	26	a	a	DT
60025	6111	27	thin	thin	JJ
60025	6111	28	batter	batter	NN
60025	6111	29	,	,	,
60025	6111	30	which	which	WDT
60025	6111	31	must	must	MD
60025	6111	32	be	be	VB
60025	6111	33	well	well	RB
60025	6111	34	stirred	stir	VBN
60025	6111	35	about	about	IN
60025	6111	36	,	,	,
60025	6111	37	for	for	IN
60025	6111	38	a	a	DT
60025	6111	39	minute	minute	NN
60025	6111	40	or	or	CC
60025	6111	41	two	two	CD
60025	6111	42	.	.	.
60025	6112	1	Then	then	RB
60025	6112	2	take	take	VB
60025	6112	3	a	a	DT
60025	6112	4	handful	handful	NN
60025	6112	5	of	of	IN
60025	6112	6	flour	flour	NN
60025	6112	7	,	,	,
60025	6112	8	and	and	CC
60025	6112	9	scatter	scatter	VB
60025	6112	10	it	-PRON-	PRP
60025	6112	11	thinly	thinly	RB
60025	6112	12	over	over	IN
60025	6112	13	the	the	DT
60025	6112	14	top	top	NN
60025	6112	15	of	of	IN
60025	6112	16	this	this	DT
60025	6112	17	batter	batter	NN
60025	6112	18	,	,	,
60025	6112	19	so	so	IN
60025	6112	20	as	as	IN
60025	6112	21	to	to	TO
60025	6112	22	cover	cover	VB
60025	6112	23	it	-PRON-	PRP
60025	6112	24	entirely	entirely	RB
60025	6112	25	.	.	.
60025	6113	1	Lay	lay	VB
60025	6113	2	a	a	DT
60025	6113	3	warmed	warm	VBN
60025	6113	4	cloth	cloth	NN
60025	6113	5	over	over	IN
60025	6113	6	the	the	DT
60025	6113	7	whole	whole	NN
60025	6113	8	,	,	,
60025	6113	9	and	and	CC
60025	6113	10	set	set	VBD
60025	6113	11	it	-PRON-	PRP
60025	6113	12	to	to	TO
60025	6113	13	rise	rise	VB
60025	6113	14	in	in	IN
60025	6113	15	a	a	DT
60025	6113	16	warm	warm	JJ
60025	6113	17	place	place	NN
60025	6113	18	;	;	:
60025	6113	19	in	in	IN
60025	6113	20	winter	winter	NN
60025	6113	21	put	put	VBD
60025	6113	22	it	-PRON-	PRP
60025	6113	23	nearer	nearer	IN
60025	6113	24	the	the	DT
60025	6113	25	fire	fire	NN
60025	6113	26	than	than	IN
60025	6113	27	in	in	IN
60025	6113	28	summer	summer	NN
60025	6113	29	.	.	.
60025	6114	1	When	when	WRB
60025	6114	2	the	the	DT
60025	6114	3	batter	batter	NN
60025	6114	4	has	have	VBZ
60025	6114	5	risen	rise	VBN
60025	6114	6	so	so	IN
60025	6114	7	as	as	IN
60025	6114	8	to	to	TO
60025	6114	9	make	make	VB
60025	6114	10	cracks	crack	NNS
60025	6114	11	in	in	IN
60025	6114	12	the	the	DT
60025	6114	13	flour	flour	NN
60025	6114	14	on	on	IN
60025	6114	15	the	the	DT
60025	6114	16	top	top	NN
60025	6114	17	,	,	,
60025	6114	18	scatter	scatter	NN
60025	6114	19	over	over	IN
60025	6114	20	it	-PRON-	PRP
60025	6114	21	three	three	CD
60025	6114	22	or	or	CC
60025	6114	23	four	four	CD
60025	6114	24	table	table	NN
60025	6114	25	-	-	HYPH
60025	6114	26	spoonfuls	spoonful	NNS
60025	6114	27	(	(	-LRB-
60025	6114	28	not	not	RB
60025	6114	29	more	more	JJR
60025	6114	30	)	)	-RRB-
60025	6114	31	of	of	IN
60025	6114	32	fine	fine	JJ
60025	6114	33	salt	salt	NN
60025	6114	34	,	,	,
60025	6114	35	and	and	CC
60025	6114	36	begin	begin	VB
60025	6114	37	to	to	TO
60025	6114	38	form	form	VB
60025	6114	39	the	the	DT
60025	6114	40	whole	whole	JJ
60025	6114	41	mass	mass	NN
60025	6114	42	into	into	IN
60025	6114	43	a	a	DT
60025	6114	44	dough	dough	NN
60025	6114	45	;	;	:
60025	6114	46	commencing	commence	VBG
60025	6114	47	round	round	IN
60025	6114	48	the	the	DT
60025	6114	49	hole	hole	NN
60025	6114	50	containing	contain	VBG
60025	6114	51	the	the	DT
60025	6114	52	batter	batter	NN
60025	6114	53	,	,	,
60025	6114	54	and	and	CC
60025	6114	55	pouring	pour	VBG
60025	6114	56	as	as	RB
60025	6114	57	much	much	JJ
60025	6114	58	soft	soft	JJ
60025	6114	59	water	water	NN
60025	6114	60	as	as	IN
60025	6114	61	is	be	VBZ
60025	6114	62	necessary	necessary	JJ
60025	6114	63	to	to	TO
60025	6114	64	make	make	VB
60025	6114	65	the	the	DT
60025	6114	66	flour	flour	NN
60025	6114	67	mix	mix	NN
60025	6114	68	with	with	IN
60025	6114	69	the	the	DT
60025	6114	70	batter	batter	NN
60025	6114	71	;	;	:
60025	6114	72	the	the	DT
60025	6114	73	water	water	NN
60025	6114	74	must	must	MD
60025	6114	75	never	never	RB
60025	6114	76	be	be	VB
60025	6114	77	more	more	JJR
60025	6114	78	than	than	IN
60025	6114	79	lukewarm	lukewarm	JJ
60025	6114	80	.	.	.
60025	6115	1	When	when	WRB
60025	6115	2	the	the	DT
60025	6115	3	whole	whole	NN
60025	6115	4	is	be	VBZ
60025	6115	5	well	well	RB
60025	6115	6	mixed	mixed	JJ
60025	6115	7	,	,	,
60025	6115	8	and	and	CC
60025	6115	9	the	the	DT
60025	6115	10	original	original	JJ
60025	6115	11	batter	batter	NN
60025	6115	12	which	which	WDT
60025	6115	13	is	be	VBZ
60025	6115	14	to	to	TO
60025	6115	15	give	give	VB
60025	6115	16	fermentation	fermentation	NN
60025	6115	17	to	to	IN
60025	6115	18	the	the	DT
60025	6115	19	dough	dough	NN
60025	6115	20	is	be	VBZ
60025	6115	21	completely	completely	RB
60025	6115	22	incorporated	incorporated	JJ
60025	6115	23	with	with	IN
60025	6115	24	it	-PRON-	PRP
60025	6115	25	,	,	,
60025	6115	26	knead	knead	VB
60025	6115	27	it	-PRON-	PRP
60025	6115	28	hard	hard	RB
60025	6115	29	,	,	,
60025	6115	30	turning	turn	VBG
60025	6115	31	it	-PRON-	PRP
60025	6115	32	over	over	RP
60025	6115	33	,	,	,
60025	6115	34	pressing	press	VBG
60025	6115	35	it	-PRON-	PRP
60025	6115	36	,	,	,
60025	6115	37	folding	fold	VBG
60025	6115	38	it	-PRON-	PRP
60025	6115	39	,	,	,
60025	6115	40	and	and	CC
60025	6115	41	working	work	VBG
60025	6115	42	it	-PRON-	PRP
60025	6115	43	thoroughly	thoroughly	RB
60025	6115	44	with	with	IN
60025	6115	45	your	-PRON-	PRP$
60025	6115	46	clenched	clenched	JJ
60025	6115	47	hands	hand	NNS
60025	6115	48	for	for	IN
60025	6115	49	twenty	twenty	CD
60025	6115	50	minutes	minute	NNS
60025	6115	51	or	or	CC
60025	6115	52	half	half	PDT
60025	6115	53	an	an	DT
60025	6115	54	hour	hour	NN
60025	6115	55	;	;	:
60025	6115	56	or	or	CC
60025	6115	57	till	till	IN
60025	6115	58	it	-PRON-	PRP
60025	6115	59	becomes	become	VBZ
60025	6115	60	perfectly	perfectly	RB
60025	6115	61	light	light	JJ
60025	6115	62	and	and	CC
60025	6115	63	stiff	stiff	JJ
60025	6115	64	.	.	.
60025	6116	1	The	the	DT
60025	6116	2	goodness	goodness	NN
60025	6116	3	of	of	IN
60025	6116	4	bread	bread	NN
60025	6116	5	depends	depend	VBZ
60025	6116	6	much	much	JJ
60025	6116	7	on	on	IN
60025	6116	8	the	the	DT
60025	6116	9	kneading	kneading	NN
60025	6116	10	,	,	,
60025	6116	11	which	which	WDT
60025	6116	12	to	to	TO
60025	6116	13	do	do	VB
60025	6116	14	well	well	RB
60025	6116	15	requires	require	VBZ
60025	6116	16	strength	strength	NN
60025	6116	17	and	and	CC
60025	6116	18	practice	practice	NN
60025	6116	19	.	.	.
60025	6117	1	When	when	WRB
60025	6117	2	it	-PRON-	PRP
60025	6117	3	has	have	VBZ
60025	6117	4	been	be	VBN
60025	6117	5	sufficiently	sufficiently	RB
60025	6117	6	worked	work	VBN
60025	6117	7	,	,	,
60025	6117	8	form	form	VB
60025	6117	9	the	the	DT
60025	6117	10	dough	dough	NN
60025	6117	11	into	into	IN
60025	6117	12	a	a	DT
60025	6117	13	lump	lump	NN
60025	6117	14	in	in	IN
60025	6117	15	the	the	DT
60025	6117	16	middle	middle	NN
60025	6117	17	of	of	IN
60025	6117	18	the	the	DT
60025	6117	19	trough	trough	NN
60025	6117	20	or	or	CC
60025	6117	21	pan	pan	NN
60025	6117	22	,	,	,
60025	6117	23	and	and	CC
60025	6117	24	scatter	scatter	VB
60025	6117	25	a	a	DT
60025	6117	26	little	little	RB
60025	6117	27	dry	dry	JJ
60025	6117	28	flour	flour	NN
60025	6117	29	thinly	thinly	RB
60025	6117	30	over	over	IN
60025	6117	31	it	-PRON-	PRP
60025	6117	32	:	:	:
60025	6117	33	then	then	RB
60025	6117	34	cover	cover	VB
60025	6117	35	it	-PRON-	PRP
60025	6117	36	,	,	,
60025	6117	37	and	and	CC
60025	6117	38	set	set	VBD
60025	6117	39	it	-PRON-	PRP
60025	6117	40	again	again	RB
60025	6117	41	in	in	IN
60025	6117	42	a	a	DT
60025	6117	43	warm	warm	JJ
60025	6117	44	place	place	NN
60025	6117	45	to	to	TO
60025	6117	46	undergo	undergo	VB
60025	6117	47	a	a	DT
60025	6117	48	farther	farther	JJ
60025	6117	49	fermentation	fermentation	NN
60025	6117	50	;	;	:
60025	6117	51	for	for	IN
60025	6117	52	which	which	WDT
60025	6117	53	,	,	,
60025	6117	54	if	if	IN
60025	6117	55	all	all	DT
60025	6117	56	has	have	VBZ
60025	6117	57	been	be	VBN
60025	6117	58	done	do	VBN
60025	6117	59	rightly	rightly	RB
60025	6117	60	,	,	,
60025	6117	61	about	about	RB
60025	6117	62	twenty	twenty	CD
60025	6117	63	minutes	minute	NNS
60025	6117	64	or	or	CC
60025	6117	65	half	half	PDT
60025	6117	66	an	an	DT
60025	6117	67	hour	hour	NN
60025	6117	68	will	will	MD
60025	6117	69	be	be	VB
60025	6117	70	sufficient	sufficient	JJ
60025	6117	71	.	.	.
60025	6118	1	The	the	DT
60025	6118	2	oven	oven	NN
60025	6118	3	should	should	MD
60025	6118	4	be	be	VB
60025	6118	5	hot	hot	JJ
60025	6118	6	by	by	IN
60025	6118	7	the	the	DT
60025	6118	8	time	time	NN
60025	6118	9	the	the	DT
60025	6118	10	dough	dough	NN
60025	6118	11	has	have	VBZ
60025	6118	12	remained	remain	VBN
60025	6118	13	twenty	twenty	CD
60025	6118	14	minutes	minute	NNS
60025	6118	15	in	in	IN
60025	6118	16	the	the	DT
60025	6118	17	lump	lump	NN
60025	6118	18	.	.	.
60025	6119	1	If	if	IN
60025	6119	2	it	-PRON-	PRP
60025	6119	3	is	be	VBZ
60025	6119	4	a	a	DT
60025	6119	5	brick	brick	NN
60025	6119	6	oven	oven	NN
60025	6119	7	it	-PRON-	PRP
60025	6119	8	should	should	MD
60025	6119	9	be	be	VB
60025	6119	10	heated	heat	VBN
60025	6119	11	by	by	IN
60025	6119	12	faggots	faggot	NNS
60025	6119	13	or	or	CC
60025	6119	14	small	small	JJ
60025	6119	15	light	light	JJ
60025	6119	16	wood	wood	NN
60025	6119	17	,	,	,
60025	6119	18	allowed	allow	VBN
60025	6119	19	to	to	TO
60025	6119	20	remain	remain	VB
60025	6119	21	in	in	RB
60025	6119	22	till	till	IN
60025	6119	23	burnt	burn	VBN
60025	6119	24	down	down	RP
60025	6119	25	into	into	IN
60025	6119	26	coals	coal	NNS
60025	6119	27	.	.	.
60025	6120	1	When	when	WRB
60025	6120	2	the	the	DT
60025	6120	3	bread	bread	NN
60025	6120	4	is	be	VBZ
60025	6120	5	ready	ready	JJ
60025	6120	6	,	,	,
60025	6120	7	clear	clear	JJ
60025	6120	8	out	out	RP
60025	6120	9	the	the	DT
60025	6120	10	coals	coal	NNS
60025	6120	11	,	,	,
60025	6120	12	and	and	CC
60025	6120	13	sweep	sweep	VB
60025	6120	14	and	and	CC
60025	6120	15	wipe	wipe	VB
60025	6120	16	the	the	DT
60025	6120	17	floor	floor	NN
60025	6120	18	of	of	IN
60025	6120	19	the	the	DT
60025	6120	20	oven	oven	JJ
60025	6120	21	clean	clean	NN
60025	6120	22	.	.	.
60025	6121	1	Introduce	introduce	VB
60025	6121	2	nothing	nothing	NN
60025	6121	3	wet	wet	JJ
60025	6121	4	into	into	IN
60025	6121	5	the	the	DT
60025	6121	6	oven	oven	NN
60025	6121	7	,	,	,
60025	6121	8	as	as	IN
60025	6121	9	it	-PRON-	PRP
60025	6121	10	may	may	MD
60025	6121	11	crack	crack	VB
60025	6121	12	the	the	DT
60025	6121	13	bricks	brick	NNS
60025	6121	14	when	when	WRB
60025	6121	15	they	-PRON-	PRP
60025	6121	16	are	be	VBP
60025	6121	17	hot	hot	JJ
60025	6121	18	.	.	.
60025	6122	1	Try	try	VB
60025	6122	2	the	the	DT
60025	6122	3	heat	heat	NN
60025	6122	4	of	of	IN
60025	6122	5	the	the	DT
60025	6122	6	bottom	bottom	NN
60025	6122	7	by	by	IN
60025	6122	8	throwing	throw	VBG
60025	6122	9	in	in	RP
60025	6122	10	some	some	DT
60025	6122	11	flour	flour	NN
60025	6122	12	;	;	:
60025	6122	13	and	and	CC
60025	6122	14	if	if	IN
60025	6122	15	it	-PRON-	PRP
60025	6122	16	scorches	scorch	VBZ
60025	6122	17	and	and	CC
60025	6122	18	burns	burn	NNS
60025	6122	19	black	black	JJ
60025	6122	20	,	,	,
60025	6122	21	do	do	VBP
60025	6122	22	not	not	RB
60025	6122	23	venture	venture	VB
60025	6122	24	to	to	TO
60025	6122	25	put	put	VB
60025	6122	26	in	in	IN
60025	6122	27	the	the	DT
60025	6122	28	bread	bread	NN
60025	6122	29	till	till	IN
60025	6122	30	the	the	DT
60025	6122	31	oven	oven	NN
60025	6122	32	has	have	VBZ
60025	6122	33	had	have	VBN
60025	6122	34	time	time	NN
60025	6122	35	to	to	TO
60025	6122	36	become	become	VB
60025	6122	37	cooler	cooler	NN
60025	6122	38	.	.	.
60025	6123	1	Put	put	VB
60025	6123	2	the	the	DT
60025	6123	3	dough	dough	NN
60025	6123	4	on	on	IN
60025	6123	5	the	the	DT
60025	6123	6	paste	paste	NN
60025	6123	7	-	-	HYPH
60025	6123	8	board	board	NN
60025	6123	9	,	,	,
60025	6123	10	(	(	-LRB-
60025	6123	11	which	which	WDT
60025	6123	12	must	must	MD
60025	6123	13	be	be	VB
60025	6123	14	sprinkled	sprinkle	VBN
60025	6123	15	with	with	IN
60025	6123	16	flour	flour	NN
60025	6123	17	,	,	,
60025	6123	18	)	)	-RRB-
60025	6123	19	and	and	CC
60025	6123	20	divide	divide	VB
60025	6123	21	it	-PRON-	PRP
60025	6123	22	into	into	IN
60025	6123	23	loaves	loaf	NNS
60025	6123	24	,	,	,
60025	6123	25	forming	form	VBG
60025	6123	26	them	-PRON-	PRP
60025	6123	27	of	of	IN
60025	6123	28	a	a	DT
60025	6123	29	good	good	JJ
60025	6123	30	shape	shape	NN
60025	6123	31	.	.	.
60025	6124	1	Place	place	VB
60025	6124	2	them	-PRON-	PRP
60025	6124	3	in	in	IN
60025	6124	4	the	the	DT
60025	6124	5	oven	oven	NN
60025	6124	6	,	,	,
60025	6124	7	and	and	CC
60025	6124	8	close	close	VB
60025	6124	9	up	up	RP
60025	6124	10	the	the	DT
60025	6124	11	door	door	NN
60025	6124	12	,	,	,
60025	6124	13	which	which	WDT
60025	6124	14	you	-PRON-	PRP
60025	6124	15	may	may	MD
60025	6124	16	open	open	VB
60025	6124	17	once	once	RB
60025	6124	18	or	or	CC
60025	6124	19	twice	twice	RB
60025	6124	20	to	to	TO
60025	6124	21	see	see	VB
60025	6124	22	how	how	WRB
60025	6124	23	the	the	DT
60025	6124	24	bread	bread	NN
60025	6124	25	is	be	VBZ
60025	6124	26	going	go	VBG
60025	6124	27	on	on	RP
60025	6124	28	.	.	.
60025	6125	1	The	the	DT
60025	6125	2	loaves	loaf	NNS
60025	6125	3	will	will	MD
60025	6125	4	bake	bake	VB
60025	6125	5	in	in	RP
60025	6125	6	from	from	IN
60025	6125	7	two	two	CD
60025	6125	8	hours	hour	NNS
60025	6125	9	and	and	CC
60025	6125	10	a	a	DT
60025	6125	11	half	half	NN
60025	6125	12	to	to	TO
60025	6125	13	three	three	CD
60025	6125	14	hours	hour	NNS
60025	6125	15	,	,	,
60025	6125	16	or	or	CC
60025	6125	17	more	more	RBR
60025	6125	18	,	,	,
60025	6125	19	according	accord	VBG
60025	6125	20	to	to	IN
60025	6125	21	their	-PRON-	PRP$
60025	6125	22	size	size	NN
60025	6125	23	.	.	.
60025	6126	1	When	when	WRB
60025	6126	2	the	the	DT
60025	6126	3	loaves	loaf	NNS
60025	6126	4	are	be	VBP
60025	6126	5	done	do	VBN
60025	6126	6	,	,	,
60025	6126	7	wrap	wrap	VB
60025	6126	8	each	each	DT
60025	6126	9	in	in	IN
60025	6126	10	a	a	DT
60025	6126	11	clean	clean	JJ
60025	6126	12	coarse	coarse	JJ
60025	6126	13	towel	towel	NN
60025	6126	14	,	,	,
60025	6126	15	and	and	CC
60025	6126	16	stand	stand	VB
60025	6126	17	them	-PRON-	PRP
60025	6126	18	up	up	RP
60025	6126	19	on	on	IN
60025	6126	20	end	end	NN
60025	6126	21	to	to	TO
60025	6126	22	cool	cool	VB
60025	6126	23	slowly	slowly	RB
60025	6126	24	.	.	.
60025	6127	1	It	-PRON-	PRP
60025	6127	2	is	be	VBZ
60025	6127	3	a	a	DT
60025	6127	4	good	good	JJ
60025	6127	5	way	way	NN
60025	6127	6	to	to	TO
60025	6127	7	have	have	VB
60025	6127	8	the	the	DT
60025	6127	9	cloths	cloth	NNS
60025	6127	10	previously	previously	RB
60025	6127	11	made	make	VBD
60025	6127	12	damp	damp	NN
60025	6127	13	by	by	IN
60025	6127	14	sprinkling	sprinkle	VBG
60025	6127	15	them	-PRON-	PRP
60025	6127	16	plentifully	plentifully	RB
60025	6127	17	with	with	IN
60025	6127	18	water	water	NN
60025	6127	19	,	,	,
60025	6127	20	and	and	CC
60025	6127	21	letting	let	VBG
60025	6127	22	them	-PRON-	PRP
60025	6127	23	lie	lie	VB
60025	6127	24	awhile	awhile	RB
60025	6127	25	rolled	roll	VBD
60025	6127	26	up	up	RP
60025	6127	27	tightly	tightly	RB
60025	6127	28	.	.	.
60025	6128	1	This	this	DT
60025	6128	2	will	will	MD
60025	6128	3	make	make	VB
60025	6128	4	the	the	DT
60025	6128	5	crust	crust	NN
60025	6128	6	of	of	IN
60025	6128	7	the	the	DT
60025	6128	8	bread	bread	NN
60025	6128	9	less	less	RBR
60025	6128	10	dry	dry	JJ
60025	6128	11	and	and	CC
60025	6128	12	hard	hard	JJ
60025	6128	13	.	.	.
60025	6129	1	Bread	bread	NN
60025	6129	2	should	should	MD
60025	6129	3	be	be	VB
60025	6129	4	kept	keep	VBN
60025	6129	5	always	always	RB
60025	6129	6	wrapped	wrap	VBN
60025	6129	7	in	in	IN
60025	6129	8	a	a	DT
60025	6129	9	cloth	cloth	NN
60025	6129	10	,	,	,
60025	6129	11	and	and	CC
60025	6129	12	covered	cover	VBN
60025	6129	13	from	from	IN
60025	6129	14	the	the	DT
60025	6129	15	air	air	NN
60025	6129	16	in	in	IN
60025	6129	17	a	a	DT
60025	6129	18	box	box	NN
60025	6129	19	or	or	CC
60025	6129	20	basket	basket	NN
60025	6129	21	with	with	IN
60025	6129	22	a	a	DT
60025	6129	23	close	close	JJ
60025	6129	24	lid	lid	NN
60025	6129	25	.	.	.
60025	6130	1	Unless	unless	IN
60025	6130	2	you	-PRON-	PRP
60025	6130	3	have	have	VBP
60025	6130	4	other	other	JJ
60025	6130	5	things	thing	NNS
60025	6130	6	to	to	TO
60025	6130	7	bake	bake	VB
60025	6130	8	at	at	IN
60025	6130	9	the	the	DT
60025	6130	10	same	same	JJ
60025	6130	11	time	time	NN
60025	6130	12	,	,	,
60025	6130	13	it	-PRON-	PRP
60025	6130	14	is	be	VBZ
60025	6130	15	not	not	RB
60025	6130	16	worth	worth	JJ
60025	6130	17	while	while	IN
60025	6130	18	to	to	TO
60025	6130	19	heat	heat	VB
60025	6130	20	a	a	DT
60025	6130	21	brick	brick	NN
60025	6130	22	oven	oven	VBN
60025	6130	23	for	for	IN
60025	6130	24	a	a	DT
60025	6130	25	small	small	JJ
60025	6130	26	quantity	quantity	NN
60025	6130	27	of	of	IN
60025	6130	28	bread	bread	NN
60025	6130	29	.	.	.
60025	6131	1	Two	two	CD
60025	6131	2	or	or	CC
60025	6131	3	three	three	CD
60025	6131	4	loaves	loaf	NNS
60025	6131	5	can	can	MD
60025	6131	6	be	be	VB
60025	6131	7	baked	bake	VBN
60025	6131	8	very	very	RB
60025	6131	9	well	well	RB
60025	6131	10	in	in	IN
60025	6131	11	a	a	DT
60025	6131	12	stove	stove	NN
60025	6131	13	,	,	,
60025	6131	14	(	(	-LRB-
60025	6131	15	putting	put	VBG
60025	6131	16	them	-PRON-	PRP
60025	6131	17	into	into	IN
60025	6131	18	square	square	JJ
60025	6131	19	iron	iron	NN
60025	6131	20	pans	pan	NNS
60025	6131	21	,	,	,
60025	6131	22	)	)	-RRB-
60025	6131	23	or	or	CC
60025	6131	24	in	in	IN
60025	6131	25	a	a	DT
60025	6131	26	Dutch	dutch	JJ
60025	6131	27	oven	oven	NN
60025	6131	28	.	.	.
60025	6132	1	[	[	-LRB-
60025	6132	2	J	J	NNP
60025	6132	3	]	]	-RRB-
60025	6132	4	If	if	IN
60025	6132	5	the	the	DT
60025	6132	6	bread	bread	NN
60025	6132	7	has	have	VBZ
60025	6132	8	been	be	VBN
60025	6132	9	mixed	mix	VBN
60025	6132	10	over	over	IN
60025	6132	11	night	night	NN
60025	6132	12	(	(	-LRB-
60025	6132	13	which	which	WDT
60025	6132	14	should	should	MD
60025	6132	15	never	never	RB
60025	6132	16	be	be	VB
60025	6132	17	done	do	VBN
60025	6132	18	in	in	IN
60025	6132	19	warm	warm	JJ
60025	6132	20	weather	weather	NN
60025	6132	21	)	)	-RRB-
60025	6132	22	and	and	CC
60025	6132	23	is	be	VBZ
60025	6132	24	found	find	VBN
60025	6132	25	,	,	,
60025	6132	26	on	on	IN
60025	6132	27	tasting	taste	VBG
60025	6132	28	it	-PRON-	PRP
60025	6132	29	,	,	,
60025	6132	30	to	to	TO
60025	6132	31	be	be	VB
60025	6132	32	sour	sour	JJ
60025	6132	33	in	in	IN
60025	6132	34	the	the	DT
60025	6132	35	morning	morning	NN
60025	6132	36	,	,	,
60025	6132	37	melt	melt	VB
60025	6132	38	a	a	DT
60025	6132	39	tea	tea	NN
60025	6132	40	-	-	HYPH
60025	6132	41	spoonful	spoonful	JJ
60025	6132	42	of	of	IN
60025	6132	43	pearl	pearl	NN
60025	6132	44	-	-	HYPH
60025	6132	45	ash	ash	NN
60025	6132	46	in	in	IN
60025	6132	47	a	a	DT
60025	6132	48	little	little	JJ
60025	6132	49	milk	milk	NN
60025	6132	50	-	-	HYPH
60025	6132	51	warm	warm	JJ
60025	6132	52	water	water	NN
60025	6132	53	,	,	,
60025	6132	54	and	and	CC
60025	6132	55	sprinkle	sprinkle	VB
60025	6132	56	it	-PRON-	PRP
60025	6132	57	over	over	IN
60025	6132	58	the	the	DT
60025	6132	59	dough	dough	NN
60025	6132	60	;	;	:
60025	6132	61	let	let	VB
60025	6132	62	it	-PRON-	PRP
60025	6132	63	set	set	VB
60025	6132	64	half	half	PDT
60025	6132	65	an	an	DT
60025	6132	66	hour	hour	NN
60025	6132	67	,	,	,
60025	6132	68	and	and	CC
60025	6132	69	then	then	RB
60025	6132	70	knead	knead	VB
60025	6132	71	it	-PRON-	PRP
60025	6132	72	.	.	.
60025	6133	1	This	this	DT
60025	6133	2	will	will	MD
60025	6133	3	remove	remove	VB
60025	6133	4	the	the	DT
60025	6133	5	acidity	acidity	NN
60025	6133	6	,	,	,
60025	6133	7	and	and	CC
60025	6133	8	rather	rather	RB
60025	6133	9	improve	improve	VB
60025	6133	10	the	the	DT
60025	6133	11	bread	bread	NN
60025	6133	12	in	in	IN
60025	6133	13	lightness	lightness	NN
60025	6133	14	.	.	.
60025	6134	1	If	if	IN
60025	6134	2	dough	dough	NN
60025	6134	3	is	be	VBZ
60025	6134	4	allowed	allow	VBN
60025	6134	5	to	to	TO
60025	6134	6	freeze	freeze	VB
60025	6134	7	it	-PRON-	PRP
60025	6134	8	is	be	VBZ
60025	6134	9	totally	totally	RB
60025	6134	10	spoiled	spoiled	JJ
60025	6134	11	.	.	.
60025	6135	1	All	all	DT
60025	6135	2	bread	bread	NN
60025	6135	3	that	that	WDT
60025	6135	4	is	be	VBZ
60025	6135	5	sour	sour	JJ
60025	6135	6	,	,	,
60025	6135	7	heavy	heavy	JJ
60025	6135	8	,	,	,
60025	6135	9	or	or	CC
60025	6135	10	ill	ill	RB
60025	6135	11	-	-	HYPH
60025	6135	12	baked	baked	JJ
60025	6135	13	is	be	VBZ
60025	6135	14	not	not	RB
60025	6135	15	only	only	RB
60025	6135	16	unpalatable	unpalatable	JJ
60025	6135	17	,	,	,
60025	6135	18	but	but	CC
60025	6135	19	extremely	extremely	RB
60025	6135	20	unwholesome	unwholesome	JJ
60025	6135	21	,	,	,
60025	6135	22	and	and	CC
60025	6135	23	should	should	MD
60025	6135	24	never	never	RB
60025	6135	25	be	be	VB
60025	6135	26	eaten	eat	VBN
60025	6135	27	.	.	.
60025	6136	1	These	these	DT
60025	6136	2	accidents	accident	NNS
60025	6136	3	so	so	RB
60025	6136	4	frequently	frequently	RB
60025	6136	5	happen	happen	VB
60025	6136	6	when	when	WRB
60025	6136	7	bread	bread	NN
60025	6136	8	is	be	VBZ
60025	6136	9	made	make	VBN
60025	6136	10	at	at	IN
60025	6136	11	home	home	NN
60025	6136	12	by	by	IN
60025	6136	13	careless	careless	JJ
60025	6136	14	,	,	,
60025	6136	15	unpractised	unpractised	JJ
60025	6136	16	or	or	CC
60025	6136	17	incompetent	incompetent	JJ
60025	6136	18	persons	person	NNS
60025	6136	19	,	,	,
60025	6136	20	that	that	IN
60025	6136	21	families	family	NNS
60025	6136	22	who	who	WP
60025	6136	23	live	live	VBP
60025	6136	24	in	in	IN
60025	6136	25	cities	city	NNS
60025	6136	26	or	or	CC
60025	6136	27	towns	town	NNS
60025	6136	28	will	will	MD
60025	6136	29	generally	generally	RB
60025	6136	30	risk	risk	VB
60025	6136	31	less	less	JJR
60025	6136	32	and	and	CC
60025	6136	33	save	save	VB
60025	6136	34	more	more	JJR
60025	6136	35	,	,	,
60025	6136	36	by	by	IN
60025	6136	37	obtaining	obtain	VBG
60025	6136	38	their	-PRON-	PRP$
60025	6136	39	bread	bread	NN
60025	6136	40	from	from	IN
60025	6136	41	a	a	DT
60025	6136	42	professional	professional	JJ
60025	6136	43	baker	baker	NN
60025	6136	44	.	.	.
60025	6137	1	If	if	IN
60025	6137	2	you	-PRON-	PRP
60025	6137	3	like	like	VBP
60025	6137	4	a	a	DT
60025	6137	5	little	little	JJ
60025	6137	6	Indian	indian	JJ
60025	6137	7	in	in	IN
60025	6137	8	your	-PRON-	PRP$
60025	6137	9	wheat	wheat	NN
60025	6137	10	bread	bread	NN
60025	6137	11	,	,	,
60025	6137	12	prepare	prepare	VBP
60025	6137	13	rather	rather	RB
60025	6137	14	a	a	DT
60025	6137	15	larger	large	JJR
60025	6137	16	quantity	quantity	NN
60025	6137	17	of	of	IN
60025	6137	18	warm	warm	JJ
60025	6137	19	water	water	NN
60025	6137	20	for	for	IN
60025	6137	21	setting	set	VBG
60025	6137	22	the	the	DT
60025	6137	23	sponge	sponge	NN
60025	6137	24	;	;	:
60025	6137	25	stirring	stir	VBG
60025	6137	26	into	into	IN
60025	6137	27	the	the	DT
60025	6137	28	water	water	NN
60025	6137	29	,	,	,
60025	6137	30	while	while	IN
60025	6137	31	it	-PRON-	PRP
60025	6137	32	is	be	VBZ
60025	6137	33	warming	warm	VBG
60025	6137	34	,	,	,
60025	6137	35	enough	enough	RB
60025	6137	36	of	of	IN
60025	6137	37	sifted	sifted	JJ
60025	6137	38	Indian	indian	JJ
60025	6137	39	meal	meal	NN
60025	6137	40	to	to	TO
60025	6137	41	make	make	VB
60025	6137	42	it	-PRON-	PRP
60025	6137	43	like	like	IN
60025	6137	44	thin	thin	JJ
60025	6137	45	gruel	gruel	NN
60025	6137	46	.	.	.
60025	6138	1	Warm	warm	JJ
60025	6138	2	water	water	NN
60025	6138	3	that	that	WDT
60025	6138	4	has	have	VBZ
60025	6138	5	had	have	VBN
60025	6138	6	pumpkin	pumpkin	NN
60025	6138	7	boiled	boil	VBN
60025	6138	8	in	in	IN
60025	6138	9	it	-PRON-	PRP
60025	6138	10	is	be	VBZ
60025	6138	11	very	very	RB
60025	6138	12	good	good	JJ
60025	6138	13	for	for	IN
60025	6138	14	bread	bread	NN
60025	6138	15	.	.	.
60025	6139	1	Strong	strong	JJ
60025	6139	2	fresh	fresh	JJ
60025	6139	3	yeast	yeast	NN
60025	6139	4	from	from	IN
60025	6139	5	the	the	DT
60025	6139	6	brewery	brewery	NN
60025	6139	7	should	should	MD
60025	6139	8	always	always	RB
60025	6139	9	be	be	VB
60025	6139	10	used	use	VBN
60025	6139	11	in	in	IN
60025	6139	12	preference	preference	NN
60025	6139	13	to	to	IN
60025	6139	14	any	any	DT
60025	6139	15	other	other	JJ
60025	6139	16	.	.	.
60025	6140	1	If	if	IN
60025	6140	2	the	the	DT
60025	6140	3	yeast	yeast	NN
60025	6140	4	is	be	VBZ
60025	6140	5	home	home	NN
60025	6140	6	-	-	HYPH
60025	6140	7	made	make	VBN
60025	6140	8	,	,	,
60025	6140	9	or	or	CC
60025	6140	10	not	not	RB
60025	6140	11	very	very	RB
60025	6140	12	strong	strong	JJ
60025	6140	13	and	and	CC
60025	6140	14	fresh	fresh	JJ
60025	6140	15	,	,	,
60025	6140	16	double	double	JJ
60025	6140	17	or	or	CC
60025	6140	18	treble	treble	JJ
60025	6140	19	the	the	DT
60025	6140	20	quantity	quantity	NN
60025	6140	21	mentioned	mention	VBN
60025	6140	22	in	in	IN
60025	6140	23	the	the	DT
60025	6140	24	receipt	receipt	NN
60025	6140	25	will	will	MD
60025	6140	26	be	be	VB
60025	6140	27	necessary	necessary	JJ
60025	6140	28	to	to	TO
60025	6140	29	raise	raise	VB
60025	6140	30	the	the	DT
60025	6140	31	bread	bread	NN
60025	6140	32	.	.	.
60025	6141	1	On	on	IN
60025	6141	2	the	the	DT
60025	6141	3	other	other	JJ
60025	6141	4	hand	hand	NN
60025	6141	5	,	,	,
60025	6141	6	if	if	IN
60025	6141	7	too	too	RB
60025	6141	8	much	much	JJ
60025	6141	9	yeast	yeast	NN
60025	6141	10	is	be	VBZ
60025	6141	11	put	put	VBN
60025	6141	12	in	in	RP
60025	6141	13	,	,	,
60025	6141	14	the	the	DT
60025	6141	15	bread	bread	NN
60025	6141	16	will	will	MD
60025	6141	17	be	be	VB
60025	6141	18	disagreeably	disagreeably	RB
60025	6141	19	bitter	bitter	JJ
60025	6141	20	.	.	.
60025	6142	1	[	[	-LRB-
60025	6142	2	K	K	NNP
60025	6142	3	]	]	-RRB-
60025	6142	4	You	-PRON-	PRP
60025	6142	5	may	may	MD
60025	6142	6	take	take	VB
60025	6142	7	off	off	RP
60025	6142	8	a	a	DT
60025	6142	9	portion	portion	NN
60025	6142	10	of	of	IN
60025	6142	11	the	the	DT
60025	6142	12	dough	dough	NN
60025	6142	13	that	that	WDT
60025	6142	14	has	have	VBZ
60025	6142	15	been	be	VBN
60025	6142	16	prepared	prepare	VBN
60025	6142	17	for	for	IN
60025	6142	18	bread	bread	NN
60025	6142	19	,	,	,
60025	6142	20	make	make	VB
60025	6142	21	it	-PRON-	PRP
60025	6142	22	up	up	RP
60025	6142	23	into	into	IN
60025	6142	24	little	little	JJ
60025	6142	25	round	round	JJ
60025	6142	26	cakes	cake	NNS
60025	6142	27	or	or	CC
60025	6142	28	rolls	roll	NNS
60025	6142	29	,	,	,
60025	6142	30	and	and	CC
60025	6142	31	bake	bake	VB
60025	6142	32	them	-PRON-	PRP
60025	6142	33	for	for	IN
60025	6142	34	breakfast	breakfast	NN
60025	6142	35	or	or	CC
60025	6142	36	tea	tea	NN
60025	6142	37	.	.	.
60025	6143	1	FOOTNOTES	footnote	NNS
60025	6143	2	:	:	:
60025	6143	3	[	[	-LRB-
60025	6143	4	J	J	NNP
60025	6143	5	]	]	-RRB-
60025	6143	6	If	if	IN
60025	6143	7	you	-PRON-	PRP
60025	6143	8	bake	bake	VBP
60025	6143	9	bread	bread	NN
60025	6143	10	in	in	IN
60025	6143	11	a	a	DT
60025	6143	12	Dutch	dutch	JJ
60025	6143	13	oven	oven	NN
60025	6143	14	,	,	,
60025	6143	15	take	take	VB
60025	6143	16	off	off	RP
60025	6143	17	the	the	DT
60025	6143	18	lid	lid	NN
60025	6143	19	when	when	WRB
60025	6143	20	the	the	DT
60025	6143	21	loaf	loaf	NN
60025	6143	22	is	be	VBZ
60025	6143	23	done	do	VBN
60025	6143	24	,	,	,
60025	6143	25	and	and	CC
60025	6143	26	let	let	VB
60025	6143	27	it	-PRON-	PRP
60025	6143	28	remain	remain	VB
60025	6143	29	in	in	IN
60025	6143	30	the	the	DT
60025	6143	31	oven	oven	NN
60025	6143	32	uncovered	uncover	VBN
60025	6143	33	for	for	IN
60025	6143	34	a	a	DT
60025	6143	35	quarter	quarter	NN
60025	6143	36	of	of	IN
60025	6143	37	an	an	DT
60025	6143	38	hour	hour	NN
60025	6143	39	.	.	.
60025	6144	1	[	[	-LRB-
60025	6144	2	K	K	NNP
60025	6144	3	]	]	-RRB-
60025	6144	4	If	if	IN
60025	6144	5	you	-PRON-	PRP
60025	6144	6	are	be	VBP
60025	6144	7	obliged	oblige	VBN
60025	6144	8	from	from	IN
60025	6144	9	its	-PRON-	PRP$
60025	6144	10	want	want	NN
60025	6144	11	of	of	IN
60025	6144	12	strength	strength	NN
60025	6144	13	to	to	TO
60025	6144	14	put	put	VB
60025	6144	15	in	in	RP
60025	6144	16	a	a	DT
60025	6144	17	large	large	JJ
60025	6144	18	quantity	quantity	NN
60025	6144	19	of	of	IN
60025	6144	20	yeast	yeast	NN
60025	6144	21	,	,	,
60025	6144	22	mix	mix	VB
60025	6144	23	with	with	IN
60025	6144	24	it	-PRON-	PRP
60025	6144	25	two	two	CD
60025	6144	26	or	or	CC
60025	6144	27	three	three	CD
60025	6144	28	handfuls	handful	NNS
60025	6144	29	of	of	IN
60025	6144	30	bran	bran	NN
60025	6144	31	;	;	:
60025	6144	32	add	add	VB
60025	6144	33	the	the	DT
60025	6144	34	warm	warm	JJ
60025	6144	35	water	water	NN
60025	6144	36	to	to	IN
60025	6144	37	it	-PRON-	PRP
60025	6144	38	,	,	,
60025	6144	39	and	and	CC
60025	6144	40	then	then	RB
60025	6144	41	strain	strain	VB
60025	6144	42	it	-PRON-	PRP
60025	6144	43	through	through	IN
60025	6144	44	a	a	DT
60025	6144	45	sieve	sieve	NN
60025	6144	46	or	or	CC
60025	6144	47	cloth	cloth	NN
60025	6144	48	;	;	:
60025	6144	49	or	or	CC
60025	6144	50	you	-PRON-	PRP
60025	6144	51	may	may	MD
60025	6144	52	correct	correct	VB
60025	6144	53	the	the	DT
60025	6144	54	bitterness	bitterness	NN
60025	6144	55	by	by	IN
60025	6144	56	putting	put	VBG
60025	6144	57	in	in	RP
60025	6144	58	a	a	DT
60025	6144	59	few	few	JJ
60025	6144	60	bits	bit	NNS
60025	6144	61	of	of	IN
60025	6144	62	charcoal	charcoal	NN
60025	6144	63	and	and	CC
60025	6144	64	then	then	RB
60025	6144	65	straining	strain	VBG
60025	6144	66	it	-PRON-	PRP
60025	6144	67	.	.	.
60025	6145	1	BRAN	bran	JJ
60025	6145	2	BREAD.--Sift	bread.--sift	NN
60025	6145	3	into	into	IN
60025	6145	4	a	a	DT
60025	6145	5	pan	pan	NN
60025	6145	6	three	three	CD
60025	6145	7	quarts	quart	NNS
60025	6145	8	of	of	IN
60025	6145	9	unbolted	unbolted	JJ
60025	6145	10	wheat	wheat	NN
60025	6145	11	meal	meal	NN
60025	6145	12	.	.	.
60025	6146	1	Stir	stir	VB
60025	6146	2	a	a	DT
60025	6146	3	jill	jill	NN
60025	6146	4	of	of	IN
60025	6146	5	strong	strong	JJ
60025	6146	6	yeast	yeast	NN
60025	6146	7	,	,	,
60025	6146	8	and	and	CC
60025	6146	9	a	a	DT
60025	6146	10	jill	jill	NN
60025	6146	11	of	of	IN
60025	6146	12	molasses	molasse	NNS
60025	6146	13	into	into	IN
60025	6146	14	a	a	DT
60025	6146	15	quart	quart	NN
60025	6146	16	of	of	IN
60025	6146	17	soft	soft	JJ
60025	6146	18	water	water	NN
60025	6146	19	,	,	,
60025	6146	20	(	(	-LRB-
60025	6146	21	which	which	WDT
60025	6146	22	must	must	MD
60025	6146	23	be	be	VB
60025	6146	24	warm	warm	JJ
60025	6146	25	but	but	CC
60025	6146	26	not	not	RB
60025	6146	27	hot	hot	JJ
60025	6146	28	,	,	,
60025	6146	29	)	)	-RRB-
60025	6146	30	and	and	CC
60025	6146	31	add	add	VB
60025	6146	32	a	a	DT
60025	6146	33	small	small	JJ
60025	6146	34	tea	tea	NN
60025	6146	35	-	-	HYPH
60025	6146	36	spoonful	spoonful	JJ
60025	6146	37	of	of	IN
60025	6146	38	pearl	pearl	NN
60025	6146	39	-	-	HYPH
60025	6146	40	ash	ash	NN
60025	6146	41	,	,	,
60025	6146	42	or	or	CC
60025	6146	43	sal	sal	NN
60025	6146	44	-	-	HYPH
60025	6146	45	aratus	aratus	NNP
60025	6146	46	.	.	.
60025	6147	1	Make	make	VB
60025	6147	2	a	a	DT
60025	6147	3	hole	hole	NN
60025	6147	4	in	in	IN
60025	6147	5	the	the	DT
60025	6147	6	heap	heap	NN
60025	6147	7	of	of	IN
60025	6147	8	flour	flour	NN
60025	6147	9	,	,	,
60025	6147	10	pour	pour	VBP
60025	6147	11	in	in	IN
60025	6147	12	the	the	DT
60025	6147	13	liquid	liquid	NN
60025	6147	14	,	,	,
60025	6147	15	and	and	CC
60025	6147	16	proceed	proceed	VB
60025	6147	17	in	in	IN
60025	6147	18	the	the	DT
60025	6147	19	usual	usual	JJ
60025	6147	20	manner	manner	NN
60025	6147	21	of	of	IN
60025	6147	22	making	make	VBG
60025	6147	23	bread	bread	NN
60025	6147	24	.	.	.
60025	6148	1	This	this	DT
60025	6148	2	quantity	quantity	NN
60025	6148	3	may	may	MD
60025	6148	4	be	be	VB
60025	6148	5	made	make	VBN
60025	6148	6	into	into	IN
60025	6148	7	two	two	CD
60025	6148	8	loaves	loaf	NNS
60025	6148	9	.	.	.
60025	6149	1	Bran	bran	JJ
60025	6149	2	bread	bread	NN
60025	6149	3	is	be	VBZ
60025	6149	4	considered	consider	VBN
60025	6149	5	very	very	RB
60025	6149	6	wholesome	wholesome	JJ
60025	6149	7	;	;	:
60025	6149	8	and	and	CC
60025	6149	9	is	be	VBZ
60025	6149	10	recommended	recommend	VBN
60025	6149	11	to	to	IN
60025	6149	12	persons	person	NNS
60025	6149	13	afflicted	afflict	VBN
60025	6149	14	with	with	IN
60025	6149	15	dyspepsia	dyspepsia	NNP
60025	6149	16	.	.	.
60025	6150	1	RYE	rye	NN
60025	6150	2	AND	and	CC
60025	6150	3	INDIAN	indian	VB
60025	6150	4	BREAD.--Sift	bread.--sift	NN
60025	6150	5	two	two	CD
60025	6150	6	quarts	quart	NNS
60025	6150	7	of	of	IN
60025	6150	8	rye	rye	NN
60025	6150	9	,	,	,
60025	6150	10	and	and	CC
60025	6150	11	two	two	CD
60025	6150	12	quarts	quart	NNS
60025	6150	13	of	of	IN
60025	6150	14	Indian	indian	JJ
60025	6150	15	meal	meal	NN
60025	6150	16	,	,	,
60025	6150	17	and	and	CC
60025	6150	18	mix	mix	VB
60025	6150	19	them	-PRON-	PRP
60025	6150	20	well	well	RB
60025	6150	21	together	together	RB
60025	6150	22	.	.	.
60025	6151	1	Boil	Boil	NNP
60025	6151	2	three	three	CD
60025	6151	3	pints	pint	NNS
60025	6151	4	of	of	IN
60025	6151	5	milk	milk	NN
60025	6151	6	;	;	:
60025	6151	7	pour	pour	VB
60025	6151	8	it	-PRON-	PRP
60025	6151	9	boiling	boil	VBG
60025	6151	10	hot	hot	JJ
60025	6151	11	upon	upon	IN
60025	6151	12	the	the	DT
60025	6151	13	meal	meal	NN
60025	6151	14	;	;	:
60025	6151	15	add	add	VB
60025	6151	16	two	two	CD
60025	6151	17	tea	tea	NN
60025	6151	18	-	-	HYPH
60025	6151	19	spoonfuls	spoonful	NNS
60025	6151	20	of	of	IN
60025	6151	21	salt	salt	NN
60025	6151	22	,	,	,
60025	6151	23	and	and	CC
60025	6151	24	stir	stir	VB
60025	6151	25	the	the	DT
60025	6151	26	whole	whole	JJ
60025	6151	27	very	very	RB
60025	6151	28	hard	hard	RB
60025	6151	29	.	.	.
60025	6152	1	Let	let	VB
60025	6152	2	it	-PRON-	PRP
60025	6152	3	stand	stand	VB
60025	6152	4	till	till	IN
60025	6152	5	it	-PRON-	PRP
60025	6152	6	becomes	become	VBZ
60025	6152	7	of	of	IN
60025	6152	8	only	only	RB
60025	6152	9	a	a	DT
60025	6152	10	lukewarm	lukewarm	JJ
60025	6152	11	heat	heat	NN
60025	6152	12	,	,	,
60025	6152	13	and	and	CC
60025	6152	14	then	then	RB
60025	6152	15	stir	stir	VB
60025	6152	16	in	in	IN
60025	6152	17	half	half	PDT
60025	6152	18	a	a	DT
60025	6152	19	pint	pint	NN
60025	6152	20	of	of	IN
60025	6152	21	good	good	JJ
60025	6152	22	fresh	fresh	JJ
60025	6152	23	yeast	yeast	NN
60025	6152	24	;	;	:
60025	6152	25	if	if	IN
60025	6152	26	from	from	IN
60025	6152	27	the	the	DT
60025	6152	28	brewery	brewery	NN
60025	6152	29	and	and	CC
60025	6152	30	quite	quite	RB
60025	6152	31	fresh	fresh	JJ
60025	6152	32	,	,	,
60025	6152	33	a	a	DT
60025	6152	34	smaller	small	JJR
60025	6152	35	quantity	quantity	NN
60025	6152	36	will	will	MD
60025	6152	37	suffice	suffice	VB
60025	6152	38	.	.	.
60025	6153	1	Knead	knead	VB
60025	6153	2	the	the	DT
60025	6153	3	mixture	mixture	NN
60025	6153	4	into	into	IN
60025	6153	5	a	a	DT
60025	6153	6	stiff	stiff	JJ
60025	6153	7	dough	dough	NN
60025	6153	8	,	,	,
60025	6153	9	and	and	CC
60025	6153	10	set	set	VBD
60025	6153	11	it	-PRON-	PRP
60025	6153	12	to	to	TO
60025	6153	13	rise	rise	VB
60025	6153	14	in	in	IN
60025	6153	15	a	a	DT
60025	6153	16	pan	pan	NN
60025	6153	17	.	.	.
60025	6154	1	Cover	cover	VB
60025	6154	2	it	-PRON-	PRP
60025	6154	3	with	with	IN
60025	6154	4	a	a	DT
60025	6154	5	thick	thick	JJ
60025	6154	6	cloth	cloth	NN
60025	6154	7	that	that	WDT
60025	6154	8	has	have	VBZ
60025	6154	9	been	be	VBN
60025	6154	10	previously	previously	RB
60025	6154	11	warmed	warm	VBN
60025	6154	12	,	,	,
60025	6154	13	and	and	CC
60025	6154	14	set	set	VBD
60025	6154	15	it	-PRON-	PRP
60025	6154	16	near	near	IN
60025	6154	17	the	the	DT
60025	6154	18	fire	fire	NN
60025	6154	19	.	.	.
60025	6155	1	When	when	WRB
60025	6155	2	it	-PRON-	PRP
60025	6155	3	is	be	VBZ
60025	6155	4	quite	quite	RB
60025	6155	5	light	light	JJ
60025	6155	6	,	,	,
60025	6155	7	and	and	CC
60025	6155	8	has	have	VBZ
60025	6155	9	cracked	crack	VBN
60025	6155	10	all	all	RB
60025	6155	11	over	over	IN
60025	6155	12	the	the	DT
60025	6155	13	top	top	NN
60025	6155	14	,	,	,
60025	6155	15	make	make	VB
60025	6155	16	it	-PRON-	PRP
60025	6155	17	into	into	IN
60025	6155	18	two	two	CD
60025	6155	19	loaves	loaf	NNS
60025	6155	20	,	,	,
60025	6155	21	put	put	VBD
60025	6155	22	them	-PRON-	PRP
60025	6155	23	into	into	IN
60025	6155	24	a	a	DT
60025	6155	25	moderate	moderate	JJ
60025	6155	26	oven	oven	NN
60025	6155	27	,	,	,
60025	6155	28	and	and	CC
60025	6155	29	bake	bake	VB
60025	6155	30	them	-PRON-	PRP
60025	6155	31	two	two	CD
60025	6155	32	hours	hour	NNS
60025	6155	33	and	and	CC
60025	6155	34	a	a	DT
60025	6155	35	half	half	NN
60025	6155	36	.	.	.
60025	6156	1	COMMON	COMMON	NNP
60025	6156	2	YEAST.--Put	YEAST.--Put	VBZ
60025	6156	3	a	a	DT
60025	6156	4	large	large	JJ
60025	6156	5	handful	handful	NN
60025	6156	6	of	of	IN
60025	6156	7	hops	hop	NNS
60025	6156	8	into	into	IN
60025	6156	9	two	two	CD
60025	6156	10	quarts	quart	NNS
60025	6156	11	of	of	IN
60025	6156	12	boiling	boiling	NN
60025	6156	13	water	water	NN
60025	6156	14	,	,	,
60025	6156	15	which	which	WDT
60025	6156	16	must	must	MD
60025	6156	17	then	then	RB
60025	6156	18	be	be	VB
60025	6156	19	set	set	VBN
60025	6156	20	on	on	IN
60025	6156	21	the	the	DT
60025	6156	22	fire	fire	NN
60025	6156	23	again	again	RB
60025	6156	24	,	,	,
60025	6156	25	and	and	CC
60025	6156	26	boiled	boil	VBD
60025	6156	27	twenty	twenty	CD
60025	6156	28	minutes	minute	NNS
60025	6156	29	with	with	IN
60025	6156	30	the	the	DT
60025	6156	31	hops	hop	NNS
60025	6156	32	.	.	.
60025	6157	1	Have	have	VBP
60025	6157	2	ready	ready	JJ
60025	6157	3	in	in	IN
60025	6157	4	a	a	DT
60025	6157	5	pan	pan	NN
60025	6157	6	three	three	CD
60025	6157	7	pints	pint	NNS
60025	6157	8	of	of	IN
60025	6157	9	sifted	sift	VBN
60025	6157	10	flour	flour	NN
60025	6157	11	;	;	:
60025	6157	12	strain	strain	VB
60025	6157	13	the	the	DT
60025	6157	14	liquid	liquid	NN
60025	6157	15	,	,	,
60025	6157	16	and	and	CC
60025	6157	17	pour	pour	VB
60025	6157	18	half	half	NN
60025	6157	19	of	of	IN
60025	6157	20	it	-PRON-	PRP
60025	6157	21	on	on	IN
60025	6157	22	the	the	DT
60025	6157	23	flour	flour	NN
60025	6157	24	.	.	.
60025	6158	1	Let	let	VB
60025	6158	2	the	the	DT
60025	6158	3	other	other	JJ
60025	6158	4	half	half	NN
60025	6158	5	stand	stand	NN
60025	6158	6	till	till	IN
60025	6158	7	it	-PRON-	PRP
60025	6158	8	becomes	become	VBZ
60025	6158	9	cool	cool	JJ
60025	6158	10	,	,	,
60025	6158	11	and	and	CC
60025	6158	12	then	then	RB
60025	6158	13	mix	mix	VB
60025	6158	14	it	-PRON-	PRP
60025	6158	15	gradually	gradually	RB
60025	6158	16	into	into	IN
60025	6158	17	the	the	DT
60025	6158	18	pan	pan	NN
60025	6158	19	with	with	IN
60025	6158	20	the	the	DT
60025	6158	21	flour	flour	NN
60025	6158	22	,	,	,
60025	6158	23	&	&	CC
60025	6158	24	c.	c.	NNP
60025	6158	25	Then	then	RB
60025	6158	26	stir	stir	VB
60025	6158	27	into	into	IN
60025	6158	28	it	-PRON-	PRP
60025	6158	29	half	half	PDT
60025	6158	30	a	a	DT
60025	6158	31	pint	pint	NN
60025	6158	32	of	of	IN
60025	6158	33	good	good	JJ
60025	6158	34	strong	strong	JJ
60025	6158	35	yeast	yeast	NN
60025	6158	36	,	,	,
60025	6158	37	fresh	fresh	JJ
60025	6158	38	from	from	IN
60025	6158	39	the	the	DT
60025	6158	40	brewery	brewery	NN
60025	6158	41	if	if	IN
60025	6158	42	possible	possible	JJ
60025	6158	43	;	;	:
60025	6158	44	if	if	IN
60025	6158	45	not	not	RB
60025	6158	46	,	,	,
60025	6158	47	use	use	VB
60025	6158	48	some	some	DT
60025	6158	49	that	that	WDT
60025	6158	50	was	be	VBD
60025	6158	51	left	leave	VBN
60025	6158	52	of	of	IN
60025	6158	53	the	the	DT
60025	6158	54	last	last	JJ
60025	6158	55	making	making	NN
60025	6158	56	.	.	.
60025	6159	1	You	-PRON-	PRP
60025	6159	2	may	may	MD
60025	6159	3	increase	increase	VB
60025	6159	4	the	the	DT
60025	6159	5	strength	strength	NN
60025	6159	6	by	by	IN
60025	6159	7	stirring	stir	VBG
60025	6159	8	into	into	IN
60025	6159	9	your	-PRON-	PRP$
60025	6159	10	yeast	yeast	NN
60025	6159	11	before	before	IN
60025	6159	12	you	-PRON-	PRP
60025	6159	13	bottle	bottle	VBP
60025	6159	14	it	-PRON-	PRP
60025	6159	15	,	,	,
60025	6159	16	four	four	CD
60025	6159	17	or	or	CC
60025	6159	18	five	five	CD
60025	6159	19	large	large	JJ
60025	6159	20	tea	tea	NN
60025	6159	21	-	-	HYPH
60025	6159	22	spoonfuls	spoonful	NNS
60025	6159	23	of	of	IN
60025	6159	24	brown	brown	JJ
60025	6159	25	sugar	sugar	NN
60025	6159	26	,	,	,
60025	6159	27	or	or	CC
60025	6159	28	as	as	IN
60025	6159	29	many	many	JJ
60025	6159	30	table	table	NN
60025	6159	31	-	-	HYPH
60025	6159	32	spoonfuls	spoonful	NNS
60025	6159	33	of	of	IN
60025	6159	34	molasses	molasse	NNS
60025	6159	35	.	.	.
60025	6160	1	Put	put	VB
60025	6160	2	it	-PRON-	PRP
60025	6160	3	into	into	IN
60025	6160	4	clean	clean	JJ
60025	6160	5	bottles	bottle	NNS
60025	6160	6	,	,	,
60025	6160	7	and	and	CC
60025	6160	8	cork	cork	VB
60025	6160	9	them	-PRON-	PRP
60025	6160	10	loosely	loosely	RB
60025	6160	11	till	till	IN
60025	6160	12	the	the	DT
60025	6160	13	fermentation	fermentation	NN
60025	6160	14	is	be	VBZ
60025	6160	15	over	over	RB
60025	6160	16	.	.	.
60025	6161	1	Next	next	JJ
60025	6161	2	morning	morning	NN
60025	6161	3	put	put	VBN
60025	6161	4	in	in	IN
60025	6161	5	the	the	DT
60025	6161	6	corks	cork	NNS
60025	6161	7	tightly	tightly	RB
60025	6161	8	,	,	,
60025	6161	9	and	and	CC
60025	6161	10	set	set	VBD
60025	6161	11	the	the	DT
60025	6161	12	bottles	bottle	NNS
60025	6161	13	in	in	IN
60025	6161	14	a	a	DT
60025	6161	15	cold	cold	JJ
60025	6161	16	place	place	NN
60025	6161	17	.	.	.
60025	6162	1	When	when	WRB
60025	6162	2	you	-PRON-	PRP
60025	6162	3	are	be	VBP
60025	6162	4	going	go	VBG
60025	6162	5	to	to	TO
60025	6162	6	bottle	bottle	VB
60025	6162	7	the	the	DT
60025	6162	8	yeast	yeast	NN
60025	6162	9	it	-PRON-	PRP
60025	6162	10	will	will	MD
60025	6162	11	be	be	VB
60025	6162	12	an	an	DT
60025	6162	13	improvement	improvement	NN
60025	6162	14	to	to	TO
60025	6162	15	place	place	VB
60025	6162	16	two	two	CD
60025	6162	17	or	or	CC
60025	6162	18	three	three	CD
60025	6162	19	raisins	raisin	NNS
60025	6162	20	at	at	IN
60025	6162	21	the	the	DT
60025	6162	22	bottom	bottom	NN
60025	6162	23	of	of	IN
60025	6162	24	each	each	DT
60025	6162	25	bottle	bottle	NN
60025	6162	26	.	.	.
60025	6163	1	It	-PRON-	PRP
60025	6163	2	is	be	VBZ
60025	6163	3	best	good	JJS
60025	6163	4	to	to	TO
60025	6163	5	make	make	VB
60025	6163	6	yeast	yeast	NN
60025	6163	7	very	very	RB
60025	6163	8	frequently	frequently	RB
60025	6163	9	;	;	:
60025	6163	10	as	as	IN
60025	6163	11	,	,	,
60025	6163	12	with	with	IN
60025	6163	13	every	every	DT
60025	6163	14	precaution	precaution	NN
60025	6163	15	,	,	,
60025	6163	16	it	-PRON-	PRP
60025	6163	17	will	will	MD
60025	6163	18	scarcely	scarcely	RB
60025	6163	19	keep	keep	VB
60025	6163	20	good	good	JJ
60025	6163	21	a	a	DT
60025	6163	22	week	week	NN
60025	6163	23	,	,	,
60025	6163	24	even	even	RB
60025	6163	25	in	in	IN
60025	6163	26	cold	cold	JJ
60025	6163	27	weather	weather	NN
60025	6163	28	.	.	.
60025	6164	1	If	if	IN
60025	6164	2	you	-PRON-	PRP
60025	6164	3	are	be	VBP
60025	6164	4	apprehensive	apprehensive	JJ
60025	6164	5	of	of	IN
60025	6164	6	its	-PRON-	PRP$
60025	6164	7	becoming	become	VBG
60025	6164	8	sour	sour	JJ
60025	6164	9	,	,	,
60025	6164	10	put	put	VBN
60025	6164	11	into	into	IN
60025	6164	12	each	each	DT
60025	6164	13	bottle	bottle	NN
60025	6164	14	a	a	DT
60025	6164	15	lump	lump	NN
60025	6164	16	of	of	IN
60025	6164	17	pearl	pearl	NN
60025	6164	18	-	-	HYPH
60025	6164	19	ash	ash	VB
60025	6164	20	the	the	DT
60025	6164	21	size	size	NN
60025	6164	22	of	of	IN
60025	6164	23	a	a	DT
60025	6164	24	hazle	hazle	NNP
60025	6164	25	-	-	HYPH
60025	6164	26	nut	nut	NNP
60025	6164	27	.	.	.
60025	6165	1	BRAN	BRAN	NNS
60025	6165	2	YEAST.--Mix	yeast.--mix	IN
60025	6165	3	a	a	DT
60025	6165	4	pint	pint	NN
60025	6165	5	of	of	IN
60025	6165	6	wheat	wheat	NN
60025	6165	7	bran	bran	NN
60025	6165	8	,	,	,
60025	6165	9	and	and	CC
60025	6165	10	a	a	DT
60025	6165	11	handful	handful	NN
60025	6165	12	of	of	IN
60025	6165	13	hops	hop	NNS
60025	6165	14	with	with	IN
60025	6165	15	a	a	DT
60025	6165	16	quart	quart	NN
60025	6165	17	of	of	IN
60025	6165	18	water	water	NN
60025	6165	19	,	,	,
60025	6165	20	and	and	CC
60025	6165	21	boil	boil	VB
60025	6165	22	them	-PRON-	PRP
60025	6165	23	together	together	RB
60025	6165	24	about	about	RB
60025	6165	25	twenty	twenty	CD
60025	6165	26	minutes	minute	NNS
60025	6165	27	.	.	.
60025	6166	1	Then	then	RB
60025	6166	2	strain	strain	VB
60025	6166	3	it	-PRON-	PRP
60025	6166	4	through	through	IN
60025	6166	5	a	a	DT
60025	6166	6	sieve	sieve	NN
60025	6166	7	into	into	IN
60025	6166	8	a	a	DT
60025	6166	9	pan	pan	NN
60025	6166	10	;	;	:
60025	6166	11	when	when	WRB
60025	6166	12	the	the	DT
60025	6166	13	liquid	liquid	NN
60025	6166	14	becomes	become	VBZ
60025	6166	15	only	only	RB
60025	6166	16	milk	milk	NN
60025	6166	17	-	-	HYPH
60025	6166	18	warm	warm	JJ
60025	6166	19	,	,	,
60025	6166	20	stir	stir	VB
60025	6166	21	into	into	IN
60025	6166	22	it	-PRON-	PRP
60025	6166	23	four	four	CD
60025	6166	24	table	table	NN
60025	6166	25	-	-	HYPH
60025	6166	26	spoonfuls	spoonful	NNS
60025	6166	27	of	of	IN
60025	6166	28	brewer	brewer	NN
60025	6166	29	's	's	POS
60025	6166	30	yeast	yeast	NN
60025	6166	31	,	,	,
60025	6166	32	and	and	CC
60025	6166	33	two	two	CD
60025	6166	34	of	of	IN
60025	6166	35	brown	brown	JJ
60025	6166	36	sugar	sugar	NN
60025	6166	37	,	,	,
60025	6166	38	or	or	CC
60025	6166	39	four	four	CD
60025	6166	40	of	of	IN
60025	6166	41	molasses	molasse	NNS
60025	6166	42	.	.	.
60025	6167	1	Put	put	VB
60025	6167	2	it	-PRON-	PRP
60025	6167	3	into	into	IN
60025	6167	4	a	a	DT
60025	6167	5	wooden	wooden	JJ
60025	6167	6	bowl	bowl	NN
60025	6167	7	,	,	,
60025	6167	8	cover	cover	VB
60025	6167	9	it	-PRON-	PRP
60025	6167	10	,	,	,
60025	6167	11	and	and	CC
60025	6167	12	set	set	VBD
60025	6167	13	it	-PRON-	PRP
60025	6167	14	near	near	IN
60025	6167	15	the	the	DT
60025	6167	16	fire	fire	NN
60025	6167	17	for	for	IN
60025	6167	18	four	four	CD
60025	6167	19	or	or	CC
60025	6167	20	five	five	CD
60025	6167	21	hours	hour	NNS
60025	6167	22	.	.	.
60025	6168	1	Then	then	RB
60025	6168	2	bottle	bottle	VB
60025	6168	3	it	-PRON-	PRP
60025	6168	4	,	,	,
60025	6168	5	and	and	CC
60025	6168	6	cork	cork	VB
60025	6168	7	it	-PRON-	PRP
60025	6168	8	tightly	tightly	RB
60025	6168	9	next	next	JJ
60025	6168	10	day	day	NN
60025	6168	11	.	.	.
60025	6169	1	PUMPKIN	PUMPKIN	NNP
60025	6169	2	YEAST.--Pare	yeast.--pare	VBP
60025	6169	3	a	a	DT
60025	6169	4	fine	fine	JJ
60025	6169	5	ripe	ripe	JJ
60025	6169	6	pumpkin	pumpkin	NN
60025	6169	7	,	,	,
60025	6169	8	and	and	CC
60025	6169	9	cut	cut	VBD
60025	6169	10	it	-PRON-	PRP
60025	6169	11	into	into	IN
60025	6169	12	pieces	piece	NNS
60025	6169	13	.	.	.
60025	6170	1	Put	put	VB
60025	6170	2	them	-PRON-	PRP
60025	6170	3	into	into	IN
60025	6170	4	a	a	DT
60025	6170	5	kettle	kettle	NN
60025	6170	6	with	with	IN
60025	6170	7	a	a	DT
60025	6170	8	large	large	JJ
60025	6170	9	handful	handful	NN
60025	6170	10	of	of	IN
60025	6170	11	hops	hop	NNS
60025	6170	12	,	,	,
60025	6170	13	and	and	CC
60025	6170	14	as	as	IN
60025	6170	15	much	much	JJ
60025	6170	16	water	water	NN
60025	6170	17	as	as	IN
60025	6170	18	will	will	MD
60025	6170	19	cover	cover	VB
60025	6170	20	them	-PRON-	PRP
60025	6170	21	.	.	.
60025	6171	1	Boil	boil	VB
60025	6171	2	them	-PRON-	PRP
60025	6171	3	till	till	IN
60025	6171	4	the	the	DT
60025	6171	5	pumpkin	pumpkin	NN
60025	6171	6	is	be	VBZ
60025	6171	7	soft	soft	JJ
60025	6171	8	enough	enough	RB
60025	6171	9	to	to	TO
60025	6171	10	pass	pass	VB
60025	6171	11	through	through	RP
60025	6171	12	a	a	DT
60025	6171	13	cullender	cullender	NN
60025	6171	14	.	.	.
60025	6172	1	Having	have	VBG
60025	6172	2	done	do	VBN
60025	6172	3	this	this	DT
60025	6172	4	,	,	,
60025	6172	5	put	put	VBD
60025	6172	6	the	the	DT
60025	6172	7	pulp	pulp	NN
60025	6172	8	into	into	IN
60025	6172	9	a	a	DT
60025	6172	10	stone	stone	NN
60025	6172	11	jar	jar	NN
60025	6172	12	,	,	,
60025	6172	13	adding	add	VBG
60025	6172	14	half	half	PDT
60025	6172	15	a	a	DT
60025	6172	16	pint	pint	NN
60025	6172	17	of	of	IN
60025	6172	18	good	good	JJ
60025	6172	19	strong	strong	JJ
60025	6172	20	yeast	yeast	NN
60025	6172	21	to	to	TO
60025	6172	22	set	set	VB
60025	6172	23	it	-PRON-	PRP
60025	6172	24	into	into	IN
60025	6172	25	a	a	DT
60025	6172	26	fermentation	fermentation	NN
60025	6172	27	.	.	.
60025	6173	1	The	the	DT
60025	6173	2	yeast	yeast	NN
60025	6173	3	must	must	MD
60025	6173	4	be	be	VB
60025	6173	5	well	well	RB
60025	6173	6	stirred	stir	VBN
60025	6173	7	into	into	IN
60025	6173	8	the	the	DT
60025	6173	9	pumpkin	pumpkin	NN
60025	6173	10	.	.	.
60025	6174	1	Leave	leave	VB
60025	6174	2	the	the	DT
60025	6174	3	jar	jar	NN
60025	6174	4	uncovered	uncover	VBN
60025	6174	5	till	till	IN
60025	6174	6	next	next	JJ
60025	6174	7	day	day	NN
60025	6174	8	;	;	:
60025	6174	9	then	then	RB
60025	6174	10	secure	secure	VB
60025	6174	11	it	-PRON-	PRP
60025	6174	12	tightly	tightly	RB
60025	6174	13	with	with	IN
60025	6174	14	a	a	DT
60025	6174	15	cork	cork	NN
60025	6174	16	.	.	.
60025	6175	1	If	if	IN
60025	6175	2	pumpkin	pumpkin	NN
60025	6175	3	yeast	yeast	NN
60025	6175	4	is	be	VBZ
60025	6175	5	well	well	RB
60025	6175	6	made	make	VBN
60025	6175	7	,	,	,
60025	6175	8	and	and	CC
60025	6175	9	of	of	IN
60025	6175	10	a	a	DT
60025	6175	11	proper	proper	JJ
60025	6175	12	consistence	consistence	NN
60025	6175	13	,	,	,
60025	6175	14	neither	neither	CC
60025	6175	15	too	too	RB
60025	6175	16	thick	thick	JJ
60025	6175	17	nor	nor	CC
60025	6175	18	too	too	RB
60025	6175	19	thin	thin	JJ
60025	6175	20	,	,	,
60025	6175	21	it	-PRON-	PRP
60025	6175	22	will	will	MD
60025	6175	23	keep	keep	VB
60025	6175	24	longer	long	JJR
60025	6175	25	than	than	IN
60025	6175	26	any	any	DT
60025	6175	27	other	other	JJ
60025	6175	28	.	.	.
60025	6176	1	BAKER	BAKER	NNP
60025	6176	2	'S	'S	NNP
60025	6176	3	YEAST.--To	YEAST.--To	NNP
60025	6176	4	a	a	DT
60025	6176	5	gallon	gallon	NN
60025	6176	6	of	of	IN
60025	6176	7	soft	soft	JJ
60025	6176	8	water	water	NN
60025	6176	9	put	put	VBD
60025	6176	10	two	two	CD
60025	6176	11	quarts	quart	NNS
60025	6176	12	of	of	IN
60025	6176	13	wheat	wheat	NN
60025	6176	14	bran	bran	NN
60025	6176	15	,	,	,
60025	6176	16	one	one	CD
60025	6176	17	quart	quart	NN
60025	6176	18	of	of	IN
60025	6176	19	ground	ground	NN
60025	6176	20	malt	malt	NN
60025	6176	21	,	,	,
60025	6176	22	(	(	-LRB-
60025	6176	23	which	which	WDT
60025	6176	24	may	may	MD
60025	6176	25	be	be	VB
60025	6176	26	obtained	obtain	VBN
60025	6176	27	from	from	IN
60025	6176	28	a	a	DT
60025	6176	29	brewery	brewery	NN
60025	6176	30	,	,	,
60025	6176	31	)	)	-RRB-
60025	6176	32	and	and	CC
60025	6176	33	two	two	CD
60025	6176	34	handfuls	handful	NNS
60025	6176	35	of	of	IN
60025	6176	36	hops	hop	NNS
60025	6176	37	.	.	.
60025	6177	1	Boil	boil	VB
60025	6177	2	them	-PRON-	PRP
60025	6177	3	together	together	RB
60025	6177	4	for	for	IN
60025	6177	5	half	half	PDT
60025	6177	6	an	an	DT
60025	6177	7	hour	hour	NN
60025	6177	8	.	.	.
60025	6178	1	Then	then	RB
60025	6178	2	strain	strain	VB
60025	6178	3	it	-PRON-	PRP
60025	6178	4	through	through	IN
60025	6178	5	a	a	DT
60025	6178	6	sieve	sieve	NN
60025	6178	7	,	,	,
60025	6178	8	and	and	CC
60025	6178	9	let	let	VB
60025	6178	10	it	-PRON-	PRP
60025	6178	11	stand	stand	VB
60025	6178	12	till	till	IN
60025	6178	13	it	-PRON-	PRP
60025	6178	14	is	be	VBZ
60025	6178	15	cold	cold	JJ
60025	6178	16	;	;	:
60025	6178	17	after	after	IN
60025	6178	18	which	which	WDT
60025	6178	19	put	put	VBD
60025	6178	20	to	to	IN
60025	6178	21	it	-PRON-	PRP
60025	6178	22	two	two	CD
60025	6178	23	large	large	JJ
60025	6178	24	tea	tea	NN
60025	6178	25	-	-	HYPH
60025	6178	26	cups	cup	NNS
60025	6178	27	of	of	IN
60025	6178	28	molasses	molasse	NNS
60025	6178	29	,	,	,
60025	6178	30	and	and	CC
60025	6178	31	half	half	PDT
60025	6178	32	a	a	DT
60025	6178	33	pint	pint	NN
60025	6178	34	of	of	IN
60025	6178	35	strong	strong	JJ
60025	6178	36	yeast	yeast	NN
60025	6178	37	.	.	.
60025	6179	1	Pour	pour	VB
60025	6179	2	it	-PRON-	PRP
60025	6179	3	into	into	IN
60025	6179	4	a	a	DT
60025	6179	5	stone	stone	NN
60025	6179	6	jug	jug	NN
60025	6179	7	,	,	,
60025	6179	8	and	and	CC
60025	6179	9	let	let	VB
60025	6179	10	it	-PRON-	PRP
60025	6179	11	stand	stand	VB
60025	6179	12	uncorked	uncorked	JJ
60025	6179	13	till	till	IN
60025	6179	14	next	next	JJ
60025	6179	15	morning	morning	NN
60025	6179	16	.	.	.
60025	6180	1	Then	then	RB
60025	6180	2	pour	pour	VB
60025	6180	3	off	off	RP
60025	6180	4	the	the	DT
60025	6180	5	thin	thin	JJ
60025	6180	6	liquid	liquid	NN
60025	6180	7	from	from	IN
60025	6180	8	the	the	DT
60025	6180	9	top	top	NN
60025	6180	10	,	,	,
60025	6180	11	and	and	CC
60025	6180	12	cork	cork	VB
60025	6180	13	the	the	DT
60025	6180	14	jug	jug	NN
60025	6180	15	tightly	tightly	RB
60025	6180	16	.	.	.
60025	6181	1	When	when	WRB
60025	6181	2	you	-PRON-	PRP
60025	6181	3	are	be	VBP
60025	6181	4	going	go	VBG
60025	6181	5	to	to	TO
60025	6181	6	use	use	VB
60025	6181	7	the	the	DT
60025	6181	8	yeast	yeast	NN
60025	6181	9	,	,	,
60025	6181	10	if	if	IN
60025	6181	11	it	-PRON-	PRP
60025	6181	12	has	have	VBZ
60025	6181	13	been	be	VBN
60025	6181	14	made	make	VBN
60025	6181	15	two	two	CD
60025	6181	16	or	or	CC
60025	6181	17	three	three	CD
60025	6181	18	days	day	NNS
60025	6181	19	,	,	,
60025	6181	20	stir	stir	VB
60025	6181	21	in	in	IN
60025	6181	22	a	a	DT
60025	6181	23	little	little	JJ
60025	6181	24	pearl	pearl	NN
60025	6181	25	-	-	HYPH
60025	6181	26	ash	ash	NN
60025	6181	27	dissolved	dissolve	VBN
60025	6181	28	in	in	IN
60025	6181	29	warm	warm	JJ
60025	6181	30	water	water	NN
60025	6181	31	,	,	,
60025	6181	32	allowing	allow	VBG
60025	6181	33	a	a	DT
60025	6181	34	lump	lump	NN
60025	6181	35	the	the	DT
60025	6181	36	size	size	NN
60025	6181	37	of	of	IN
60025	6181	38	a	a	DT
60025	6181	39	hickory	hickory	NN
60025	6181	40	-	-	HYPH
60025	6181	41	nut	nut	NN
60025	6181	42	to	to	IN
60025	6181	43	a	a	DT
60025	6181	44	pint	pint	NN
60025	6181	45	of	of	IN
60025	6181	46	yeast	yeast	NN
60025	6181	47	.	.	.
60025	6182	1	This	this	DT
60025	6182	2	will	will	MD
60025	6182	3	correct	correct	VB
60025	6182	4	any	any	DT
60025	6182	5	tendency	tendency	NN
60025	6182	6	to	to	TO
60025	6182	7	sourness	sourness	NN
60025	6182	8	,	,	,
60025	6182	9	and	and	CC
60025	6182	10	make	make	VB
60025	6182	11	the	the	DT
60025	6182	12	yeast	yeast	NN
60025	6182	13	more	more	RBR
60025	6182	14	brisk	brisk	JJ
60025	6182	15	.	.	.
60025	6183	1	TO	to	IN
60025	6183	2	MAKE	MAKE	NNP
60025	6183	3	BUTTER	BUTTER	NNP
60025	6183	4	.	.	.
60025	6184	1	Scald	Scald	NNP
60025	6184	2	your	-PRON-	PRP$
60025	6184	3	milk	milk	NN
60025	6184	4	pans	pan	NNS
60025	6184	5	every	every	DT
60025	6184	6	day	day	NN
60025	6184	7	after	after	IN
60025	6184	8	washing	wash	VBG
60025	6184	9	them	-PRON-	PRP
60025	6184	10	;	;	:
60025	6184	11	and	and	CC
60025	6184	12	let	let	VB
60025	6184	13	them	-PRON-	PRP
60025	6184	14	set	set	VB
60025	6184	15	till	till	IN
60025	6184	16	the	the	DT
60025	6184	17	water	water	NN
60025	6184	18	gets	get	VBZ
60025	6184	19	cold	cold	JJ
60025	6184	20	.	.	.
60025	6185	1	Then	then	RB
60025	6185	2	wipe	wipe	VB
60025	6185	3	them	-PRON-	PRP
60025	6185	4	with	with	IN
60025	6185	5	a	a	DT
60025	6185	6	clean	clean	JJ
60025	6185	7	cloth	cloth	NN
60025	6185	8	.	.	.
60025	6186	1	Fill	fill	VB
60025	6186	2	them	-PRON-	PRP
60025	6186	3	all	all	DT
60025	6186	4	with	with	IN
60025	6186	5	cold	cold	JJ
60025	6186	6	water	water	NN
60025	6186	7	half	half	PDT
60025	6186	8	an	an	DT
60025	6186	9	hour	hour	NN
60025	6186	10	before	before	IN
60025	6186	11	milking	milk	VBG
60025	6186	12	time	time	NN
60025	6186	13	,	,	,
60025	6186	14	and	and	CC
60025	6186	15	do	do	VBP
60025	6186	16	not	not	RB
60025	6186	17	pour	pour	VB
60025	6186	18	it	-PRON-	PRP
60025	6186	19	out	out	RP
60025	6186	20	till	till	IN
60025	6186	21	the	the	DT
60025	6186	22	moment	moment	NN
60025	6186	23	before	before	IN
60025	6186	24	you	-PRON-	PRP
60025	6186	25	are	be	VBP
60025	6186	26	ready	ready	JJ
60025	6186	27	to	to	TO
60025	6186	28	use	use	VB
60025	6186	29	the	the	DT
60025	6186	30	pans	pan	NNS
60025	6186	31	.	.	.
60025	6187	1	Unless	unless	IN
60025	6187	2	all	all	PDT
60025	6187	3	the	the	DT
60025	6187	4	utensils	utensil	NNS
60025	6187	5	are	be	VBP
60025	6187	6	kept	keep	VBN
60025	6187	7	perfectly	perfectly	RB
60025	6187	8	sweet	sweet	JJ
60025	6187	9	and	and	CC
60025	6187	10	nice	nice	JJ
60025	6187	11	,	,	,
60025	6187	12	the	the	DT
60025	6187	13	cream	cream	NN
60025	6187	14	and	and	CC
60025	6187	15	butter	butter	NN
60025	6187	16	will	will	MD
60025	6187	17	never	never	RB
60025	6187	18	be	be	VB
60025	6187	19	good	good	JJ
60025	6187	20	.	.	.
60025	6188	1	Empty	empty	JJ
60025	6188	2	milk	milk	NN
60025	6188	3	-	-	HYPH
60025	6188	4	pans	pan	NNS
60025	6188	5	should	should	MD
60025	6188	6	stand	stand	VB
60025	6188	7	all	all	DT
60025	6188	8	day	day	NN
60025	6188	9	in	in	IN
60025	6188	10	the	the	DT
60025	6188	11	sun	sun	NN
60025	6188	12	.	.	.
60025	6189	1	When	when	WRB
60025	6189	2	you	-PRON-	PRP
60025	6189	3	have	have	VBP
60025	6189	4	strained	strain	VBN
60025	6189	5	the	the	DT
60025	6189	6	milk	milk	NN
60025	6189	7	into	into	IN
60025	6189	8	the	the	DT
60025	6189	9	pans	pan	NNS
60025	6189	10	,	,	,
60025	6189	11	(	(	-LRB-
60025	6189	12	which	which	WDT
60025	6189	13	should	should	MD
60025	6189	14	be	be	VB
60025	6189	15	broad	broad	JJ
60025	6189	16	and	and	CC
60025	6189	17	shallow	shallow	JJ
60025	6189	18	,	,	,
60025	6189	19	)	)	-RRB-
60025	6189	20	place	place	VB
60025	6189	21	them	-PRON-	PRP
60025	6189	22	in	in	IN
60025	6189	23	the	the	DT
60025	6189	24	spring	spring	NN
60025	6189	25	-	-	HYPH
60025	6189	26	house	house	NN
60025	6189	27	,	,	,
60025	6189	28	setting	set	VBG
60025	6189	29	them	-PRON-	PRP
60025	6189	30	down	down	RP
60025	6189	31	in	in	IN
60025	6189	32	the	the	DT
60025	6189	33	water	water	NN
60025	6189	34	.	.	.
60025	6190	1	After	after	IN
60025	6190	2	the	the	DT
60025	6190	3	milk	milk	NN
60025	6190	4	has	have	VBZ
60025	6190	5	stood	stand	VBN
60025	6190	6	twenty	twenty	CD
60025	6190	7	-	-	HYPH
60025	6190	8	four	four	CD
60025	6190	9	hours	hour	NNS
60025	6190	10	,	,	,
60025	6190	11	skim	skim	VB
60025	6190	12	off	off	IN
60025	6190	13	the	the	DT
60025	6190	14	cream	cream	NN
60025	6190	15	,	,	,
60025	6190	16	and	and	CC
60025	6190	17	deposite	deposite	VB
60025	6190	18	it	-PRON-	PRP
60025	6190	19	in	in	IN
60025	6190	20	a	a	DT
60025	6190	21	large	large	JJ
60025	6190	22	deep	deep	JJ
60025	6190	23	earthen	earthen	JJ
60025	6190	24	jar	jar	NN
60025	6190	25	,	,	,
60025	6190	26	commonly	commonly	RB
60025	6190	27	called	call	VBD
60025	6190	28	a	a	DT
60025	6190	29	crock	crock	NN
60025	6190	30	,	,	,
60025	6190	31	which	which	WDT
60025	6190	32	must	must	MD
60025	6190	33	be	be	VB
60025	6190	34	kept	keep	VBN
60025	6190	35	closely	closely	RB
60025	6190	36	covered	cover	VBN
60025	6190	37	,	,	,
60025	6190	38	and	and	CC
60025	6190	39	stirred	stir	VBD
60025	6190	40	up	up	RP
60025	6190	41	with	with	IN
60025	6190	42	a	a	DT
60025	6190	43	stick	stick	NN
60025	6190	44	at	at	IN
60025	6190	45	least	least	JJS
60025	6190	46	twice	twice	RB
60025	6190	47	a	a	DT
60025	6190	48	day	day	NN
60025	6190	49	,	,	,
60025	6190	50	and	and	CC
60025	6190	51	whenever	whenever	WRB
60025	6190	52	you	-PRON-	PRP
60025	6190	53	add	add	VBP
60025	6190	54	fresh	fresh	JJ
60025	6190	55	cream	cream	NN
60025	6190	56	to	to	IN
60025	6190	57	it	-PRON-	PRP
60025	6190	58	.	.	.
60025	6191	1	This	this	DT
60025	6191	2	stirring	stirring	NN
60025	6191	3	is	be	VBZ
60025	6191	4	to	to	TO
60025	6191	5	prevent	prevent	VB
60025	6191	6	the	the	DT
60025	6191	7	butter	butter	NN
60025	6191	8	from	from	IN
60025	6191	9	being	be	VBG
60025	6191	10	injured	injure	VBN
60025	6191	11	by	by	IN
60025	6191	12	the	the	DT
60025	6191	13	skin	skin	NN
60025	6191	14	that	that	WDT
60025	6191	15	will	will	MD
60025	6191	16	gather	gather	VB
60025	6191	17	over	over	IN
60025	6191	18	the	the	DT
60025	6191	19	top	top	NN
60025	6191	20	of	of	IN
60025	6191	21	the	the	DT
60025	6191	22	cream	cream	NN
60025	6191	23	.	.	.
60025	6192	1	You	-PRON-	PRP
60025	6192	2	should	should	MD
60025	6192	3	churn	churn	VB
60025	6192	4	at	at	IN
60025	6192	5	least	least	JJS
60025	6192	6	twice	twice	RB
60025	6192	7	a	a	DT
60025	6192	8	week	week	NN
60025	6192	9	,	,	,
60025	6192	10	for	for	IN
60025	6192	11	if	if	IN
60025	6192	12	the	the	DT
60025	6192	13	cream	cream	NN
60025	6192	14	is	be	VBZ
60025	6192	15	allowed	allow	VBN
60025	6192	16	to	to	TO
60025	6192	17	stand	stand	VB
60025	6192	18	too	too	RB
60025	6192	19	long	long	RB
60025	6192	20	,	,	,
60025	6192	21	the	the	DT
60025	6192	22	butter	butter	NN
60025	6192	23	will	will	MD
60025	6192	24	inevitably	inevitably	RB
60025	6192	25	have	have	VB
60025	6192	26	a	a	DT
60025	6192	27	bad	bad	JJ
60025	6192	28	taste	taste	NN
60025	6192	29	.	.	.
60025	6193	1	Add	add	VB
60025	6193	2	to	to	IN
60025	6193	3	the	the	DT
60025	6193	4	cream	cream	NN
60025	6193	5	the	the	DT
60025	6193	6	strippings	stripping	NNS
60025	6193	7	of	of	IN
60025	6193	8	the	the	DT
60025	6193	9	milk	milk	NN
60025	6193	10	.	.	.
60025	6194	1	Butter	butter	NN
60025	6194	2	of	of	IN
60025	6194	3	only	only	RB
60025	6194	4	two	two	CD
60025	6194	5	or	or	CC
60025	6194	6	three	three	CD
60025	6194	7	days	day	NNS
60025	6194	8	gathering	gathering	NN
60025	6194	9	is	be	VBZ
60025	6194	10	the	the	DT
60025	6194	11	best	good	JJS
60025	6194	12	.	.	.
60025	6195	1	With	with	IN
60025	6195	2	four	four	CD
60025	6195	3	or	or	CC
60025	6195	4	five	five	CD
60025	6195	5	good	good	JJ
60025	6195	6	cows	cow	NNS
60025	6195	7	,	,	,
60025	6195	8	you	-PRON-	PRP
60025	6195	9	may	may	MD
60025	6195	10	easily	easily	RB
60025	6195	11	manage	manage	VB
60025	6195	12	to	to	TO
60025	6195	13	have	have	VB
60025	6195	14	a	a	DT
60025	6195	15	churning	churning	NN
60025	6195	16	every	every	DT
60025	6195	17	three	three	CD
60025	6195	18	days	day	NNS
60025	6195	19	.	.	.
60025	6196	1	If	if	IN
60025	6196	2	your	-PRON-	PRP$
60025	6196	3	dairy	dairy	NN
60025	6196	4	is	be	VBZ
60025	6196	5	on	on	IN
60025	6196	6	a	a	DT
60025	6196	7	large	large	JJ
60025	6196	8	scale	scale	NN
60025	6196	9	,	,	,
60025	6196	10	churn	churn	VBP
60025	6196	11	every	every	DT
60025	6196	12	two	two	CD
60025	6196	13	days	day	NNS
60025	6196	14	.	.	.
60025	6197	1	Have	have	VB
60025	6197	2	your	-PRON-	PRP$
60025	6197	3	churn	churn	NN
60025	6197	4	very	very	RB
60025	6197	5	clean	clean	JJ
60025	6197	6	,	,	,
60025	6197	7	and	and	CC
60025	6197	8	rinse	rinse	NN
60025	6197	9	and	and	CC
60025	6197	10	cool	cool	VB
60025	6197	11	it	-PRON-	PRP
60025	6197	12	with	with	IN
60025	6197	13	cold	cold	JJ
60025	6197	14	water	water	NN
60025	6197	15	.	.	.
60025	6198	1	A	a	DT
60025	6198	2	barrel	barrel	NN
60025	6198	3	churn	churn	NN
60025	6198	4	is	be	VBZ
60025	6198	5	best	good	JJS
60025	6198	6	;	;	:
60025	6198	7	though	though	IN
60025	6198	8	a	a	DT
60025	6198	9	small	small	JJ
60025	6198	10	upright	upright	JJ
60025	6198	11	one	one	CD
60025	6198	12	,	,	,
60025	6198	13	worked	work	VBN
60025	6198	14	by	by	IN
60025	6198	15	a	a	DT
60025	6198	16	staff	staff	NN
60025	6198	17	or	or	CC
60025	6198	18	dash	dash	NN
60025	6198	19	,	,	,
60025	6198	20	will	will	MD
60025	6198	21	do	do	VB
60025	6198	22	very	very	RB
60025	6198	23	well	well	RB
60025	6198	24	where	where	WRB
60025	6198	25	there	there	EX
60025	6198	26	are	be	VBP
60025	6198	27	but	but	CC
60025	6198	28	one	one	CD
60025	6198	29	or	or	CC
60025	6198	30	two	two	CD
60025	6198	31	cows	cow	NNS
60025	6198	32	.	.	.
60025	6199	1	Strain	strain	VB
60025	6199	2	the	the	DT
60025	6199	3	cream	cream	NN
60025	6199	4	from	from	IN
60025	6199	5	the	the	DT
60025	6199	6	crock	crock	NN
60025	6199	7	into	into	IN
60025	6199	8	the	the	DT
60025	6199	9	churn	churn	NN
60025	6199	10	,	,	,
60025	6199	11	and	and	CC
60025	6199	12	put	put	VBD
60025	6199	13	on	on	RP
60025	6199	14	the	the	DT
60025	6199	15	lid	lid	NN
60025	6199	16	.	.	.
60025	6200	1	Move	move	VB
60025	6200	2	the	the	DT
60025	6200	3	handle	handle	NN
60025	6200	4	slowly	slowly	RB
60025	6200	5	in	in	IN
60025	6200	6	warm	warm	JJ
60025	6200	7	weather	weather	NN
60025	6200	8	,	,	,
60025	6200	9	as	as	IN
60025	6200	10	churning	churn	VBG
60025	6200	11	too	too	RB
60025	6200	12	fast	fast	RB
60025	6200	13	will	will	MD
60025	6200	14	make	make	VB
60025	6200	15	the	the	DT
60025	6200	16	butter	butter	NN
60025	6200	17	soft	soft	JJ
60025	6200	18	.	.	.
60025	6201	1	When	when	WRB
60025	6201	2	you	-PRON-	PRP
60025	6201	3	find	find	VBP
60025	6201	4	that	that	IN
60025	6201	5	the	the	DT
60025	6201	6	handle	handle	NN
60025	6201	7	moves	move	VBZ
60025	6201	8	heavily	heavily	RB
60025	6201	9	and	and	CC
60025	6201	10	with	with	IN
60025	6201	11	great	great	JJ
60025	6201	12	difficulty	difficulty	NN
60025	6201	13	,	,	,
60025	6201	14	the	the	DT
60025	6201	15	butter	butter	NN
60025	6201	16	has	have	VBZ
60025	6201	17	come	come	VBN
60025	6201	18	;	;	:
60025	6201	19	that	that	RB
60025	6201	20	is	is	RB
60025	6201	21	,	,	,
60025	6201	22	it	-PRON-	PRP
60025	6201	23	has	have	VBZ
60025	6201	24	separated	separate	VBN
60025	6201	25	from	from	IN
60025	6201	26	the	the	DT
60025	6201	27	thin	thin	JJ
60025	6201	28	fluid	fluid	NN
60025	6201	29	and	and	CC
60025	6201	30	gathered	gather	VBD
60025	6201	31	into	into	IN
60025	6201	32	a	a	DT
60025	6201	33	lump	lump	NN
60025	6201	34	,	,	,
60025	6201	35	and	and	CC
60025	6201	36	it	-PRON-	PRP
60025	6201	37	then	then	RB
60025	6201	38	is	be	VBZ
60025	6201	39	not	not	RB
60025	6201	40	necessary	necessary	JJ
60025	6201	41	to	to	TO
60025	6201	42	churn	churn	VB
60025	6201	43	any	any	RB
60025	6201	44	longer	long	RBR
60025	6201	45	.	.	.
60025	6202	1	Take	take	VB
60025	6202	2	it	-PRON-	PRP
60025	6202	3	out	out	RP
60025	6202	4	with	with	IN
60025	6202	5	a	a	DT
60025	6202	6	wooden	wooden	JJ
60025	6202	7	ladle	ladle	NN
60025	6202	8	,	,	,
60025	6202	9	and	and	CC
60025	6202	10	put	put	VBD
60025	6202	11	it	-PRON-	PRP
60025	6202	12	into	into	IN
60025	6202	13	a	a	DT
60025	6202	14	small	small	JJ
60025	6202	15	tub	tub	NN
60025	6202	16	or	or	CC
60025	6202	17	pail	pail	NN
60025	6202	18	.	.	.
60025	6203	1	Squeeze	squeeze	NN
60025	6203	2	and	and	CC
60025	6203	3	press	press	VB
60025	6203	4	it	-PRON-	PRP
60025	6203	5	hard	hard	RB
60025	6203	6	with	with	IN
60025	6203	7	the	the	DT
60025	6203	8	ladle	ladle	NN
60025	6203	9	,	,	,
60025	6203	10	to	to	TO
60025	6203	11	get	get	VB
60025	6203	12	out	out	RP
60025	6203	13	all	all	DT
60025	6203	14	that	that	WDT
60025	6203	15	remains	remain	VBZ
60025	6203	16	of	of	IN
60025	6203	17	the	the	DT
60025	6203	18	milk	milk	NN
60025	6203	19	.	.	.
60025	6204	1	Add	add	VB
60025	6204	2	a	a	DT
60025	6204	3	little	little	JJ
60025	6204	4	salt	salt	NN
60025	6204	5	,	,	,
60025	6204	6	and	and	CC
60025	6204	7	then	then	RB
60025	6204	8	squeeze	squeeze	VB
60025	6204	9	and	and	CC
60025	6204	10	work	work	VB
60025	6204	11	it	-PRON-	PRP
60025	6204	12	for	for	IN
60025	6204	13	a	a	DT
60025	6204	14	long	long	JJ
60025	6204	15	time	time	NN
60025	6204	16	.	.	.
60025	6205	1	If	if	IN
60025	6205	2	any	any	DT
60025	6205	3	of	of	IN
60025	6205	4	the	the	DT
60025	6205	5	milk	milk	NN
60025	6205	6	is	be	VBZ
60025	6205	7	allowed	allow	VBN
60025	6205	8	to	to	TO
60025	6205	9	remain	remain	VB
60025	6205	10	in	in	IN
60025	6205	11	,	,	,
60025	6205	12	it	-PRON-	PRP
60025	6205	13	will	will	MD
60025	6205	14	speedily	speedily	RB
60025	6205	15	turn	turn	VB
60025	6205	16	sour	sour	JJ
60025	6205	17	and	and	CC
60025	6205	18	spoil	spoil	VB
60025	6205	19	the	the	DT
60025	6205	20	butter	butter	NN
60025	6205	21	.	.	.
60025	6206	1	Set	set	VB
60025	6206	2	it	-PRON-	PRP
60025	6206	3	away	away	RB
60025	6206	4	in	in	IN
60025	6206	5	a	a	DT
60025	6206	6	cool	cool	JJ
60025	6206	7	place	place	NN
60025	6206	8	for	for	IN
60025	6206	9	three	three	CD
60025	6206	10	hours	hour	NNS
60025	6206	11	,	,	,
60025	6206	12	and	and	CC
60025	6206	13	then	then	RB
60025	6206	14	work	work	VB
60025	6206	15	it	-PRON-	PRP
60025	6206	16	over	over	RP
60025	6206	17	again	again	RB
60025	6206	18	.	.	.
60025	6207	1	[	[	-LRB-
60025	6207	2	L	l	NN
60025	6207	3	]	]	-RRB-
60025	6207	4	Wash	wash	VB
60025	6207	5	it	-PRON-	PRP
60025	6207	6	in	in	IN
60025	6207	7	cold	cold	JJ
60025	6207	8	water	water	NN
60025	6207	9	;	;	:
60025	6207	10	weigh	weigh	VB
60025	6207	11	it	-PRON-	PRP
60025	6207	12	;	;	:
60025	6207	13	make	make	VB
60025	6207	14	it	-PRON-	PRP
60025	6207	15	up	up	RP
60025	6207	16	into	into	IN
60025	6207	17	separate	separate	JJ
60025	6207	18	pounds	pound	NNS
60025	6207	19	,	,	,
60025	6207	20	smoothing	smooth	VBG
60025	6207	21	and	and	CC
60025	6207	22	shaping	shape	VBG
60025	6207	23	it	-PRON-	PRP
60025	6207	24	;	;	:
60025	6207	25	and	and	CC
60025	6207	26	clap	clap	VB
60025	6207	27	each	each	DT
60025	6207	28	pound	pound	NN
60025	6207	29	on	on	IN
60025	6207	30	your	-PRON-	PRP$
60025	6207	31	wooden	wooden	JJ
60025	6207	32	butter	butter	NN
60025	6207	33	print	print	NN
60025	6207	34	,	,	,
60025	6207	35	dipping	dip	VBG
60025	6207	36	the	the	DT
60025	6207	37	print	print	NN
60025	6207	38	every	every	DT
60025	6207	39	time	time	NN
60025	6207	40	in	in	IN
60025	6207	41	cold	cold	JJ
60025	6207	42	water	water	NN
60025	6207	43	.	.	.
60025	6208	1	Spread	spread	VB
60025	6208	2	a	a	DT
60025	6208	3	clean	clean	JJ
60025	6208	4	linen	linen	NN
60025	6208	5	cloth	cloth	NN
60025	6208	6	on	on	IN
60025	6208	7	a	a	DT
60025	6208	8	bench	bench	NN
60025	6208	9	in	in	IN
60025	6208	10	the	the	DT
60025	6208	11	spring	spring	NN
60025	6208	12	-	-	HYPH
60025	6208	13	house	house	NN
60025	6208	14	;	;	:
60025	6208	15	place	place	VB
60025	6208	16	the	the	DT
60025	6208	17	butter	butter	NN
60025	6208	18	on	on	IN
60025	6208	19	it	-PRON-	PRP
60025	6208	20	,	,	,
60025	6208	21	and	and	CC
60025	6208	22	let	let	VB
60025	6208	23	it	-PRON-	PRP
60025	6208	24	set	set	VB
60025	6208	25	till	till	IN
60025	6208	26	it	-PRON-	PRP
60025	6208	27	becomes	become	VBZ
60025	6208	28	perfectly	perfectly	RB
60025	6208	29	hard	hard	JJ
60025	6208	30	.	.	.
60025	6209	1	Then	then	RB
60025	6209	2	wrap	wrap	VB
60025	6209	3	each	each	DT
60025	6209	4	pound	pound	NN
60025	6209	5	in	in	IN
60025	6209	6	a	a	DT
60025	6209	7	separate	separate	JJ
60025	6209	8	piece	piece	NN
60025	6209	9	of	of	IN
60025	6209	10	linen	linen	NN
60025	6209	11	that	that	WDT
60025	6209	12	has	have	VBZ
60025	6209	13	been	be	VBN
60025	6209	14	dipped	dip	VBN
60025	6209	15	in	in	IN
60025	6209	16	cold	cold	JJ
60025	6209	17	water	water	NN
60025	6209	18	.	.	.
60025	6210	1	Pour	pour	VB
60025	6210	2	the	the	DT
60025	6210	3	buttermilk	buttermilk	NN
60025	6210	4	into	into	IN
60025	6210	5	a	a	DT
60025	6210	6	clean	clean	JJ
60025	6210	7	crock	crock	NN
60025	6210	8	,	,	,
60025	6210	9	and	and	CC
60025	6210	10	place	place	VB
60025	6210	11	it	-PRON-	PRP
60025	6210	12	in	in	IN
60025	6210	13	the	the	DT
60025	6210	14	spring	spring	NN
60025	6210	15	-	-	HYPH
60025	6210	16	house	house	NN
60025	6210	17	,	,	,
60025	6210	18	with	with	IN
60025	6210	19	a	a	DT
60025	6210	20	saucer	saucer	NN
60025	6210	21	to	to	TO
60025	6210	22	dip	dip	VB
60025	6210	23	it	-PRON-	PRP
60025	6210	24	out	out	RP
60025	6210	25	with	with	IN
60025	6210	26	.	.	.
60025	6211	1	Keep	keep	VB
60025	6211	2	the	the	DT
60025	6211	3	pot	pot	NN
60025	6211	4	covered	cover	VBN
60025	6211	5	.	.	.
60025	6212	1	The	the	DT
60025	6212	2	buttermilk	buttermilk	NN
60025	6212	3	will	will	MD
60025	6212	4	be	be	VB
60025	6212	5	excellent	excellent	JJ
60025	6212	6	the	the	DT
60025	6212	7	first	first	JJ
60025	6212	8	day	day	NN
60025	6212	9	;	;	:
60025	6212	10	but	but	CC
60025	6212	11	afterwards	afterwards	RB
60025	6212	12	it	-PRON-	PRP
60025	6212	13	will	will	MD
60025	6212	14	become	become	VB
60025	6212	15	too	too	RB
60025	6212	16	thick	thick	JJ
60025	6212	17	and	and	CC
60025	6212	18	sour	sour	JJ
60025	6212	19	.	.	.
60025	6213	1	Winter	winter	NN
60025	6213	2	buttermilk	buttermilk	NN
60025	6213	3	is	be	VBZ
60025	6213	4	never	never	RB
60025	6213	5	very	very	RB
60025	6213	6	palatable	palatable	JJ
60025	6213	7	.	.	.
60025	6214	1	Before	before	IN
60025	6214	2	you	-PRON-	PRP
60025	6214	3	put	put	VBP
60025	6214	4	away	away	RB
60025	6214	5	the	the	DT
60025	6214	6	churn	churn	NN
60025	6214	7	,	,	,
60025	6214	8	wash	wash	NNP
60025	6214	9	and	and	CC
60025	6214	10	scald	scald	NNP
60025	6214	11	it	-PRON-	PRP
60025	6214	12	well	well	RB
60025	6214	13	;	;	:
60025	6214	14	and	and	CC
60025	6214	15	the	the	DT
60025	6214	16	day	day	NN
60025	6214	17	that	that	WDT
60025	6214	18	you	-PRON-	PRP
60025	6214	19	use	use	VBP
60025	6214	20	it	-PRON-	PRP
60025	6214	21	again	again	RB
60025	6214	22	,	,	,
60025	6214	23	keep	keep	VB
60025	6214	24	it	-PRON-	PRP
60025	6214	25	for	for	IN
60025	6214	26	an	an	DT
60025	6214	27	hour	hour	NN
60025	6214	28	or	or	CC
60025	6214	29	more	more	RBR
60025	6214	30	filled	fill	VBN
60025	6214	31	with	with	IN
60025	6214	32	cold	cold	JJ
60025	6214	33	water	water	NN
60025	6214	34	.	.	.
60025	6215	1	In	in	IN
60025	6215	2	cold	cold	JJ
60025	6215	3	weather	weather	NN
60025	6215	4	,	,	,
60025	6215	5	churning	churning	NN
60025	6215	6	is	be	VBZ
60025	6215	7	a	a	DT
60025	6215	8	much	much	RB
60025	6215	9	more	more	RBR
60025	6215	10	tedious	tedious	JJ
60025	6215	11	process	process	NN
60025	6215	12	than	than	IN
60025	6215	13	in	in	IN
60025	6215	14	summer	summer	NN
60025	6215	15	,	,	,
60025	6215	16	as	as	IN
60025	6215	17	the	the	DT
60025	6215	18	butter	butter	NN
60025	6215	19	will	will	MD
60025	6215	20	be	be	VB
60025	6215	21	longer	long	RBR
60025	6215	22	coming	come	VBG
60025	6215	23	.	.	.
60025	6216	1	It	-PRON-	PRP
60025	6216	2	is	be	VBZ
60025	6216	3	best	good	JJS
60025	6216	4	then	then	RB
60025	6216	5	to	to	TO
60025	6216	6	have	have	VB
60025	6216	7	the	the	DT
60025	6216	8	churn	churn	NN
60025	6216	9	in	in	IN
60025	6216	10	a	a	DT
60025	6216	11	warm	warm	JJ
60025	6216	12	room	room	NN
60025	6216	13	,	,	,
60025	6216	14	or	or	CC
60025	6216	15	near	near	IN
60025	6216	16	the	the	DT
60025	6216	17	fire	fire	NN
60025	6216	18	.	.	.
60025	6217	1	If	if	IN
60025	6217	2	you	-PRON-	PRP
60025	6217	3	wish	wish	VBP
60025	6217	4	to	to	TO
60025	6217	5	prepare	prepare	VB
60025	6217	6	the	the	DT
60025	6217	7	butter	butter	NN
60025	6217	8	for	for	IN
60025	6217	9	keeping	keep	VBG
60025	6217	10	a	a	DT
60025	6217	11	long	long	JJ
60025	6217	12	time	time	NN
60025	6217	13	,	,	,
60025	6217	14	take	take	VB
60025	6217	15	it	-PRON-	PRP
60025	6217	16	after	after	IN
60025	6217	17	it	-PRON-	PRP
60025	6217	18	has	have	VBZ
60025	6217	19	been	be	VBN
60025	6217	20	thoroughly	thoroughly	RB
60025	6217	21	well	well	RB
60025	6217	22	made	make	VBN
60025	6217	23	,	,	,
60025	6217	24	and	and	CC
60025	6217	25	pack	pack	VB
60025	6217	26	it	-PRON-	PRP
60025	6217	27	down	down	RP
60025	6217	28	tightly	tightly	RB
60025	6217	29	into	into	IN
60025	6217	30	a	a	DT
60025	6217	31	large	large	JJ
60025	6217	32	jar	jar	NN
60025	6217	33	.	.	.
60025	6218	1	You	-PRON-	PRP
60025	6218	2	need	need	VBP
60025	6218	3	not	not	RB
60025	6218	4	in	in	IN
60025	6218	5	working	work	VBG
60025	6218	6	it	-PRON-	PRP
60025	6218	7	,	,	,
60025	6218	8	add	add	VB
60025	6218	9	more	more	JJR
60025	6218	10	salt	salt	NN
60025	6218	11	than	than	IN
60025	6218	12	if	if	IN
60025	6218	13	the	the	DT
60025	6218	14	butter	butter	NN
60025	6218	15	was	be	VBD
60025	6218	16	to	to	TO
60025	6218	17	be	be	VB
60025	6218	18	eaten	eat	VBN
60025	6218	19	immediately	immediately	RB
60025	6218	20	.	.	.
60025	6219	1	But	but	CC
60025	6219	2	preserve	preserve	VB
60025	6219	3	it	-PRON-	PRP
60025	6219	4	by	by	IN
60025	6219	5	making	make	VBG
60025	6219	6	a	a	DT
60025	6219	7	brine	brine	NN
60025	6219	8	of	of	IN
60025	6219	9	fine	fine	JJ
60025	6219	10	salt	salt	NN
60025	6219	11	,	,	,
60025	6219	12	dissolved	dissolve	VBN
60025	6219	13	in	in	IN
60025	6219	14	water	water	NN
60025	6219	15	.	.	.
60025	6220	1	The	the	DT
60025	6220	2	brine	brine	NN
60025	6220	3	must	must	MD
60025	6220	4	be	be	VB
60025	6220	5	strong	strong	JJ
60025	6220	6	enough	enough	RB
60025	6220	7	to	to	TO
60025	6220	8	bear	bear	VB
60025	6220	9	up	up	RP
60025	6220	10	an	an	DT
60025	6220	11	egg	egg	NN
60025	6220	12	on	on	IN
60025	6220	13	the	the	DT
60025	6220	14	surface	surface	NN
60025	6220	15	without	without	IN
60025	6220	16	sinking	sink	VBG
60025	6220	17	.	.	.
60025	6221	1	Strain	strain	VB
60025	6221	2	the	the	DT
60025	6221	3	brine	brine	NN
60025	6221	4	into	into	IN
60025	6221	5	the	the	DT
60025	6221	6	jar	jar	NN
60025	6221	7	,	,	,
60025	6221	8	so	so	IN
60025	6221	9	as	as	IN
60025	6221	10	to	to	TO
60025	6221	11	be	be	VB
60025	6221	12	about	about	RB
60025	6221	13	two	two	CD
60025	6221	14	inches	inch	NNS
60025	6221	15	above	above	IN
60025	6221	16	the	the	DT
60025	6221	17	butter	butter	NN
60025	6221	18	.	.	.
60025	6222	1	Keep	keep	VB
60025	6222	2	the	the	DT
60025	6222	3	jar	jar	NN
60025	6222	4	closely	closely	RB
60025	6222	5	covered	cover	VBN
60025	6222	6	,	,	,
60025	6222	7	and	and	CC
60025	6222	8	set	set	VBD
60025	6222	9	it	-PRON-	PRP
60025	6222	10	in	in	IN
60025	6222	11	a	a	DT
60025	6222	12	cool	cool	JJ
60025	6222	13	place	place	NN
60025	6222	14	.	.	.
60025	6223	1	When	when	WRB
60025	6223	2	you	-PRON-	PRP
60025	6223	3	want	want	VBP
60025	6223	4	any	any	DT
60025	6223	5	of	of	IN
60025	6223	6	the	the	DT
60025	6223	7	butter	butter	NN
60025	6223	8	for	for	IN
60025	6223	9	use	use	NN
60025	6223	10	,	,	,
60025	6223	11	take	take	VB
60025	6223	12	it	-PRON-	PRP
60025	6223	13	off	off	RP
60025	6223	14	evenly	evenly	RB
60025	6223	15	from	from	IN
60025	6223	16	the	the	DT
60025	6223	17	top	top	NN
60025	6223	18	;	;	:
60025	6223	19	so	so	IN
60025	6223	20	that	that	IN
60025	6223	21	the	the	DT
60025	6223	22	brine	brine	NN
60025	6223	23	may	may	MD
60025	6223	24	continue	continue	VB
60025	6223	25	to	to	TO
60025	6223	26	cover	cover	VB
60025	6223	27	it	-PRON-	PRP
60025	6223	28	at	at	IN
60025	6223	29	a	a	DT
60025	6223	30	regular	regular	JJ
60025	6223	31	depth	depth	NN
60025	6223	32	.	.	.
60025	6224	1	This	this	DT
60025	6224	2	receipt	receipt	NN
60025	6224	3	for	for	IN
60025	6224	4	making	make	VBG
60025	6224	5	butter	butter	NN
60025	6224	6	is	be	VBZ
60025	6224	7	according	accord	VBG
60025	6224	8	to	to	IN
60025	6224	9	the	the	DT
60025	6224	10	method	method	NN
60025	6224	11	in	in	IN
60025	6224	12	use	use	NN
60025	6224	13	at	at	IN
60025	6224	14	the	the	DT
60025	6224	15	best	good	JJS
60025	6224	16	farm	farm	NN
60025	6224	17	-	-	HYPH
60025	6224	18	houses	house	NNS
60025	6224	19	in	in	IN
60025	6224	20	Pennsylvania	Pennsylvania	NNP
60025	6224	21	,	,	,
60025	6224	22	and	and	CC
60025	6224	23	if	if	IN
60025	6224	24	exactly	exactly	RB
60025	6224	25	followed	follow	VBD
60025	6224	26	will	will	MD
60025	6224	27	be	be	VB
60025	6224	28	found	find	VBN
60025	6224	29	very	very	RB
60025	6224	30	good	good	JJ
60025	6224	31	.	.	.
60025	6225	1	The	the	DT
60025	6225	2	badness	badness	NN
60025	6225	3	of	of	IN
60025	6225	4	butter	butter	NN
60025	6225	5	is	be	VBZ
60025	6225	6	generally	generally	RB
60025	6225	7	owing	owe	VBG
60025	6225	8	to	to	IN
60025	6225	9	carelessness	carelessness	NN
60025	6225	10	or	or	CC
60025	6225	11	mismanagement	mismanagement	NN
60025	6225	12	;	;	:
60025	6225	13	to	to	IN
60025	6225	14	keeping	keep	VBG
60025	6225	15	the	the	DT
60025	6225	16	cream	cream	NN
60025	6225	17	too	too	RB
60025	6225	18	long	long	RB
60025	6225	19	without	without	IN
60025	6225	20	churning	churning	NN
60025	6225	21	;	;	:
60025	6225	22	to	to	TO
60025	6225	23	want	want	VB
60025	6225	24	of	of	IN
60025	6225	25	cleanliness	cleanliness	NN
60025	6225	26	in	in	IN
60025	6225	27	the	the	DT
60025	6225	28	utensils	utensil	NNS
60025	6225	29	;	;	:
60025	6225	30	to	to	TO
60025	6225	31	not	not	RB
60025	6225	32	taking	take	VBG
60025	6225	33	the	the	DT
60025	6225	34	trouble	trouble	NN
60025	6225	35	to	to	TO
60025	6225	36	work	work	VB
60025	6225	37	it	-PRON-	PRP
60025	6225	38	sufficiently	sufficiently	RB
60025	6225	39	;	;	:
60025	6225	40	or	or	CC
60025	6225	41	to	to	IN
60025	6225	42	the	the	DT
60025	6225	43	practice	practice	NN
60025	6225	44	of	of	IN
60025	6225	45	salting	salt	VBG
60025	6225	46	it	-PRON-	PRP
60025	6225	47	so	so	RB
60025	6225	48	profusely	profusely	RB
60025	6225	49	as	as	IN
60025	6225	50	to	to	TO
60025	6225	51	render	render	VB
60025	6225	52	it	-PRON-	PRP
60025	6225	53	unpleasant	unpleasant	JJ
60025	6225	54	to	to	IN
60025	6225	55	the	the	DT
60025	6225	56	taste	taste	NN
60025	6225	57	,	,	,
60025	6225	58	and	and	CC
60025	6225	59	unfit	unfit	JJ
60025	6225	60	for	for	IN
60025	6225	61	cakes	cake	NNS
60025	6225	62	or	or	CC
60025	6225	63	pastry	pastry	NN
60025	6225	64	.	.	.
60025	6226	1	All	all	PDT
60025	6226	2	these	these	DT
60025	6226	3	causes	cause	NNS
60025	6226	4	of	of	IN
60025	6226	5	bad	bad	JJ
60025	6226	6	butter	butter	NN
60025	6226	7	are	be	VBP
60025	6226	8	inexcusable	inexcusable	JJ
60025	6226	9	,	,	,
60025	6226	10	and	and	CC
60025	6226	11	can	can	MD
60025	6226	12	easily	easily	RB
60025	6226	13	be	be	VB
60025	6226	14	avoided	avoid	VBN
60025	6226	15	.	.	.
60025	6227	1	Unless	unless	IN
60025	6227	2	the	the	DT
60025	6227	3	cows	cow	NNS
60025	6227	4	have	have	VBP
60025	6227	5	been	be	VBN
60025	6227	6	allowed	allow	VBN
60025	6227	7	to	to	TO
60025	6227	8	feed	feed	VB
60025	6227	9	where	where	WRB
60025	6227	10	there	there	EX
60025	6227	11	are	be	VBP
60025	6227	12	bitter	bitter	JJ
60025	6227	13	weeds	weed	NNS
60025	6227	14	or	or	CC
60025	6227	15	garlic	garlic	NN
60025	6227	16	,	,	,
60025	6227	17	the	the	DT
60025	6227	18	milk	milk	NN
60025	6227	19	can	can	MD
60025	6227	20	not	not	RB
60025	6227	21	naturally	naturally	RB
60025	6227	22	have	have	VB
60025	6227	23	any	any	DT
60025	6227	24	disagreeable	disagreeable	JJ
60025	6227	25	taste	taste	NN
60025	6227	26	,	,	,
60025	6227	27	and	and	CC
60025	6227	28	therefore	therefore	RB
60025	6227	29	the	the	DT
60025	6227	30	fault	fault	NN
60025	6227	31	of	of	IN
60025	6227	32	the	the	DT
60025	6227	33	butter	butter	NN
60025	6227	34	must	must	MD
60025	6227	35	be	be	VB
60025	6227	36	the	the	DT
60025	6227	37	fault	fault	NN
60025	6227	38	of	of	IN
60025	6227	39	the	the	DT
60025	6227	40	maker	maker	NN
60025	6227	41	.	.	.
60025	6228	1	Of	of	RB
60025	6228	2	course	course	RB
60025	6228	3	,	,	,
60025	6228	4	the	the	DT
60025	6228	5	cream	cream	NN
60025	6228	6	is	be	VBZ
60025	6228	7	much	much	RB
60025	6228	8	richer	rich	JJR
60025	6228	9	where	where	WRB
60025	6228	10	the	the	DT
60025	6228	11	pasture	pasture	NN
60025	6228	12	is	be	VBZ
60025	6228	13	fine	fine	JJ
60025	6228	14	and	and	CC
60025	6228	15	luxuriant	luxuriant	JJ
60025	6228	16	;	;	:
60025	6228	17	and	and	CC
60025	6228	18	in	in	IN
60025	6228	19	winter	winter	NN
60025	6228	20	,	,	,
60025	6228	21	when	when	WRB
60025	6228	22	the	the	DT
60025	6228	23	cows	cow	NNS
60025	6228	24	have	have	VBP
60025	6228	25	only	only	RB
60025	6228	26	dry	dry	JJ
60025	6228	27	food	food	NN
60025	6228	28	,	,	,
60025	6228	29	the	the	DT
60025	6228	30	butter	butter	NN
60025	6228	31	must	must	MD
60025	6228	32	be	be	VB
60025	6228	33	consequently	consequently	RB
60025	6228	34	whiter	white	JJR
60025	6228	35	and	and	CC
60025	6228	36	more	more	RBR
60025	6228	37	insipid	insipid	JJ
60025	6228	38	than	than	IN
60025	6228	39	in	in	IN
60025	6228	40	the	the	DT
60025	6228	41	grazing	grazing	NN
60025	6228	42	season	season	NN
60025	6228	43	.	.	.
60025	6229	1	Still	still	RB
60025	6229	2	,	,	,
60025	6229	3	if	if	IN
60025	6229	4	properly	properly	RB
60025	6229	5	made	make	VBN
60025	6229	6	,	,	,
60025	6229	7	even	even	RB
60025	6229	8	winter	winter	NN
60025	6229	9	butter	butter	NN
60025	6229	10	can	can	MD
60025	6229	11	not	not	RB
60025	6229	12	taste	taste	VB
60025	6229	13	badly	badly	RB
60025	6229	14	.	.	.
60025	6230	1	Many	many	JJ
60025	6230	2	economical	economical	JJ
60025	6230	3	housekeepers	housekeeper	NNS
60025	6230	4	always	always	RB
60025	6230	5	buy	buy	VBP
60025	6230	6	for	for	IN
60025	6230	7	cooking	cooking	NN
60025	6230	8	,	,	,
60025	6230	9	butter	butter	NN
60025	6230	10	of	of	IN
60025	6230	11	inferior	inferior	JJ
60025	6230	12	quality	quality	NN
60025	6230	13	.	.	.
60025	6231	1	This	this	DT
60025	6231	2	is	be	VBZ
60025	6231	3	a	a	DT
60025	6231	4	foolish	foolish	JJ
60025	6231	5	practice	practice	NN
60025	6231	6	;	;	:
60025	6231	7	as	as	IN
60025	6231	8	when	when	WRB
60025	6231	9	it	-PRON-	PRP
60025	6231	10	is	be	VBZ
60025	6231	11	bad	bad	JJ
60025	6231	12	,	,	,
60025	6231	13	the	the	DT
60025	6231	14	taste	taste	NN
60025	6231	15	will	will	MD
60025	6231	16	predominate	predominate	VB
60025	6231	17	through	through	IN
60025	6231	18	all	all	DT
60025	6231	19	attempts	attempt	NNS
60025	6231	20	to	to	TO
60025	6231	21	disguise	disguise	VB
60025	6231	22	it	-PRON-	PRP
60025	6231	23	,	,	,
60025	6231	24	and	and	CC
60025	6231	25	render	render	VB
60025	6231	26	every	every	DT
60025	6231	27	thing	thing	NN
60025	6231	28	unpalatable	unpalatable	JJ
60025	6231	29	with	with	IN
60025	6231	30	which	which	WDT
60025	6231	31	it	-PRON-	PRP
60025	6231	32	is	be	VBZ
60025	6231	33	combined	combine	VBN
60025	6231	34	.	.	.
60025	6232	1	As	as	IN
60025	6232	2	the	the	DT
60025	6232	3	use	use	NN
60025	6232	4	of	of	IN
60025	6232	5	butter	butter	NN
60025	6232	6	is	be	VBZ
60025	6232	7	designed	design	VBN
60025	6232	8	to	to	TO
60025	6232	9	improve	improve	VB
60025	6232	10	and	and	CC
60025	6232	11	not	not	RB
60025	6232	12	to	to	TO
60025	6232	13	spoil	spoil	VB
60025	6232	14	the	the	DT
60025	6232	15	flavour	flavour	NN
60025	6232	16	of	of	IN
60025	6232	17	cookery	cookery	NN
60025	6232	18	,	,	,
60025	6232	19	it	-PRON-	PRP
60025	6232	20	is	be	VBZ
60025	6232	21	better	well	JJR
60025	6232	22	to	to	TO
60025	6232	23	omit	omit	VB
60025	6232	24	it	-PRON-	PRP
60025	6232	25	altogether	altogether	RB
60025	6232	26	,	,	,
60025	6232	27	and	and	CC
60025	6232	28	to	to	TO
60025	6232	29	substitute	substitute	VB
60025	6232	30	something	something	NN
60025	6232	31	else	else	RB
60025	6232	32	,	,	,
60025	6232	33	unless	unless	IN
60025	6232	34	you	-PRON-	PRP
60025	6232	35	can	can	MD
60025	6232	36	procure	procure	VB
60025	6232	37	that	that	IN
60025	6232	38	which	which	WDT
60025	6232	39	is	be	VBZ
60025	6232	40	good	good	JJ
60025	6232	41	.	.	.
60025	6233	1	Lard	Lard	NNP
60025	6233	2	,	,	,
60025	6233	3	suet	suet	NN
60025	6233	4	,	,	,
60025	6233	5	beef	beef	NN
60025	6233	6	-	-	HYPH
60025	6233	7	drippings	dripping	NNS
60025	6233	8	,	,	,
60025	6233	9	and	and	CC
60025	6233	10	sweet	sweet	JJ
60025	6233	11	oil	oil	NN
60025	6233	12	,	,	,
60025	6233	13	may	may	MD
60025	6233	14	be	be	VB
60025	6233	15	used	use	VBN
60025	6233	16	in	in	IN
60025	6233	17	the	the	DT
60025	6233	18	preparation	preparation	NN
60025	6233	19	of	of	IN
60025	6233	20	various	various	JJ
60025	6233	21	dishes	dish	NNS
60025	6233	22	;	;	:
60025	6233	23	and	and	CC
60025	6233	24	to	to	TO
60025	6233	25	eat	eat	VB
60025	6233	26	with	with	IN
60025	6233	27	bread	bread	NN
60025	6233	28	or	or	CC
60025	6233	29	warm	warm	JJ
60025	6233	30	cakes	cake	NNS
60025	6233	31	,	,	,
60025	6233	32	honey	honey	NN
60025	6233	33	,	,	,
60025	6233	34	molasses	molasse	NNS
60025	6233	35	,	,	,
60025	6233	36	or	or	CC
60025	6233	37	stewed	stew	VBN
60025	6233	38	fruit	fruit	NN
60025	6233	39	,	,	,
60025	6233	40	&	&	CC
60025	6233	41	c.	c.	NNP
60025	6233	42	are	be	VBP
60025	6233	43	far	far	RB
60025	6233	44	superior	superior	JJ
60025	6233	45	to	to	IN
60025	6233	46	bad	bad	JJ
60025	6233	47	butter	butter	NN
60025	6233	48	.	.	.
60025	6234	1	FOOTNOTES	footnote	NNS
60025	6234	2	:	:	:
60025	6234	3	[	[	-LRB-
60025	6234	4	L	l	NN
60025	6234	5	]	]	-RRB-
60025	6234	6	A	a	DT
60025	6234	7	marble	marble	NN
60025	6234	8	slab	slab	NN
60025	6234	9	or	or	CC
60025	6234	10	table	table	NN
60025	6234	11	will	will	MD
60025	6234	12	be	be	VB
60025	6234	13	found	find	VBN
60025	6234	14	of	of	IN
60025	6234	15	great	great	JJ
60025	6234	16	advantage	advantage	NN
60025	6234	17	in	in	IN
60025	6234	18	working	work	VBG
60025	6234	19	and	and	CC
60025	6234	20	making	make	VBG
60025	6234	21	up	up	RP
60025	6234	22	butter	butter	NN
60025	6234	23	.	.	.
60025	6235	1	CHEESE	cheese	NN
60025	6235	2	.	.	.
60025	6236	1	In	in	IN
60025	6236	2	making	make	VBG
60025	6236	3	_	_	NNP
60025	6236	4	good	good	JJ
60025	6236	5	_	_	NNP
60025	6236	6	cheese	cheese	NN
60025	6236	7	,	,	,
60025	6236	8	skim	skim	NN
60025	6236	9	milk	milk	NN
60025	6236	10	is	be	VBZ
60025	6236	11	never	never	RB
60025	6236	12	used	use	VBN
60025	6236	13	.	.	.
60025	6237	1	The	the	DT
60025	6237	2	milk	milk	NN
60025	6237	3	should	should	MD
60025	6237	4	either	either	RB
60025	6237	5	be	be	VB
60025	6237	6	warm	warm	JJ
60025	6237	7	from	from	IN
60025	6237	8	the	the	DT
60025	6237	9	cow	cow	NN
60025	6237	10	or	or	CC
60025	6237	11	heated	heat	VBN
60025	6237	12	to	to	IN
60025	6237	13	that	that	DT
60025	6237	14	temperature	temperature	NN
60025	6237	15	over	over	IN
60025	6237	16	the	the	DT
60025	6237	17	fire	fire	NN
60025	6237	18	.	.	.
60025	6238	1	When	when	WRB
60025	6238	2	the	the	DT
60025	6238	3	rennet	rennet	NN
60025	6238	4	is	be	VBZ
60025	6238	5	put	put	VBN
60025	6238	6	in	in	RP
60025	6238	7	,	,	,
60025	6238	8	the	the	DT
60025	6238	9	heat	heat	NN
60025	6238	10	of	of	IN
60025	6238	11	the	the	DT
60025	6238	12	milk	milk	NN
60025	6238	13	should	should	MD
60025	6238	14	be	be	VB
60025	6238	15	from	from	IN
60025	6238	16	90Â	90â	CD
60025	6238	17	°	°	NNS
60025	6238	18	to	to	IN
60025	6238	19	96Â	96â	CD
60025	6238	20	°	°	NNS
60025	6238	21	.	.	.
60025	6239	1	Three	three	CD
60025	6239	2	quarts	quart	NNS
60025	6239	3	of	of	IN
60025	6239	4	milk	milk	NN
60025	6239	5	will	will	MD
60025	6239	6	yield	yield	VB
60025	6239	7	,	,	,
60025	6239	8	on	on	IN
60025	6239	9	an	an	DT
60025	6239	10	average	average	NN
60025	6239	11	,	,	,
60025	6239	12	about	about	RB
60025	6239	13	a	a	DT
60025	6239	14	pound	pound	NN
60025	6239	15	of	of	IN
60025	6239	16	cheese	cheese	NN
60025	6239	17	.	.	.
60025	6240	1	In	in	IN
60025	6240	2	infusing	infuse	VBG
60025	6240	3	the	the	DT
60025	6240	4	rennet	rennet	NN
60025	6240	5	,	,	,
60025	6240	6	allow	allow	VB
60025	6240	7	a	a	DT
60025	6240	8	quart	quart	NN
60025	6240	9	of	of	IN
60025	6240	10	lukewarm	lukewarm	JJ
60025	6240	11	water	water	NN
60025	6240	12	,	,	,
60025	6240	13	and	and	CC
60025	6240	14	a	a	DT
60025	6240	15	table	table	NN
60025	6240	16	-	-	HYPH
60025	6240	17	spoonful	spoonful	JJ
60025	6240	18	of	of	IN
60025	6240	19	salt	salt	NN
60025	6240	20	to	to	IN
60025	6240	21	a	a	DT
60025	6240	22	piece	piece	NN
60025	6240	23	about	about	IN
60025	6240	24	half	half	PDT
60025	6240	25	the	the	DT
60025	6240	26	size	size	NN
60025	6240	27	of	of	IN
60025	6240	28	your	-PRON-	PRP$
60025	6240	29	hand	hand	NN
60025	6240	30	.	.	.
60025	6241	1	The	the	DT
60025	6241	2	rennet	rennet	NN
60025	6241	3	must	must	MD
60025	6241	4	soak	soak	VB
60025	6241	5	all	all	DT
60025	6241	6	night	night	NN
60025	6241	7	in	in	IN
60025	6241	8	the	the	DT
60025	6241	9	water	water	NN
60025	6241	10	before	before	IN
60025	6241	11	it	-PRON-	PRP
60025	6241	12	can	can	MD
60025	6241	13	be	be	VB
60025	6241	14	fit	fit	JJ
60025	6241	15	for	for	IN
60025	6241	16	use	use	NN
60025	6241	17	.	.	.
60025	6242	1	In	in	IN
60025	6242	2	the	the	DT
60025	6242	3	morning	morning	NN
60025	6242	4	(	(	-LRB-
60025	6242	5	after	after	IN
60025	6242	6	taking	take	VBG
60025	6242	7	as	as	RB
60025	6242	8	much	much	JJ
60025	6242	9	of	of	IN
60025	6242	10	it	-PRON-	PRP
60025	6242	11	as	as	IN
60025	6242	12	you	-PRON-	PRP
60025	6242	13	want	want	VBP
60025	6242	14	)	)	-RRB-
60025	6242	15	put	put	VB
60025	6242	16	the	the	DT
60025	6242	17	rennet	rennet	NN
60025	6242	18	water	water	NN
60025	6242	19	into	into	IN
60025	6242	20	a	a	DT
60025	6242	21	bottle	bottle	NN
60025	6242	22	and	and	CC
60025	6242	23	cork	cork	VB
60025	6242	24	it	-PRON-	PRP
60025	6242	25	tightly	tightly	RB
60025	6242	26	.	.	.
60025	6243	1	It	-PRON-	PRP
60025	6243	2	will	will	MD
60025	6243	3	keep	keep	VB
60025	6243	4	the	the	DT
60025	6243	5	better	well	JJR
60025	6243	6	for	for	IN
60025	6243	7	adding	add	VBG
60025	6243	8	to	to	IN
60025	6243	9	it	-PRON-	PRP
60025	6243	10	a	a	DT
60025	6243	11	wine	wine	NN
60025	6243	12	glass	glass	NN
60025	6243	13	of	of	IN
60025	6243	14	brandy	brandy	NN
60025	6243	15	If	if	IN
60025	6243	16	too	too	RB
60025	6243	17	large	large	JJ
60025	6243	18	a	a	DT
60025	6243	19	proportion	proportion	NN
60025	6243	20	of	of	IN
60025	6243	21	rennet	rennet	NN
60025	6243	22	is	be	VBZ
60025	6243	23	mixed	mix	VBN
60025	6243	24	with	with	IN
60025	6243	25	the	the	DT
60025	6243	26	milk	milk	NN
60025	6243	27	,	,	,
60025	6243	28	the	the	DT
60025	6243	29	cheese	cheese	NN
60025	6243	30	will	will	MD
60025	6243	31	be	be	VB
60025	6243	32	tough	tough	JJ
60025	6243	33	and	and	CC
60025	6243	34	leathery	leathery	JJ
60025	6243	35	.	.	.
60025	6244	1	To	to	TO
60025	6244	2	make	make	VB
60025	6244	3	a	a	DT
60025	6244	4	very	very	RB
60025	6244	5	good	good	JJ
60025	6244	6	cheese	cheese	NN
60025	6244	7	,	,	,
60025	6244	8	take	take	VB
60025	6244	9	three	three	CD
60025	6244	10	buckets	bucket	NNS
60025	6244	11	of	of	IN
60025	6244	12	milk	milk	NN
60025	6244	13	warm	warm	JJ
60025	6244	14	from	from	IN
60025	6244	15	the	the	DT
60025	6244	16	cow	cow	NN
60025	6244	17	,	,	,
60025	6244	18	and	and	CC
60025	6244	19	strain	strain	VB
60025	6244	20	it	-PRON-	PRP
60025	6244	21	immediately	immediately	RB
60025	6244	22	into	into	IN
60025	6244	23	a	a	DT
60025	6244	24	large	large	JJ
60025	6244	25	tub	tub	NN
60025	6244	26	or	or	CC
60025	6244	27	kettle	kettle	NN
60025	6244	28	.	.	.
60025	6245	1	Stir	stir	VB
60025	6245	2	into	into	IN
60025	6245	3	it	-PRON-	PRP
60025	6245	4	half	half	PDT
60025	6245	5	a	a	DT
60025	6245	6	tea	tea	NN
60025	6245	7	-	-	HYPH
60025	6245	8	cupful	cupful	JJ
60025	6245	9	of	of	IN
60025	6245	10	infusion	infusion	NN
60025	6245	11	of	of	IN
60025	6245	12	rennet	rennet	NN
60025	6245	13	or	or	CC
60025	6245	14	rennet	rennet	NN
60025	6245	15	-	-	HYPH
60025	6245	16	water	water	NN
60025	6245	17	;	;	:
60025	6245	18	and	and	CC
60025	6245	19	having	have	VBG
60025	6245	20	covered	cover	VBN
60025	6245	21	it	-PRON-	PRP
60025	6245	22	,	,	,
60025	6245	23	set	set	VBD
60025	6245	24	it	-PRON-	PRP
60025	6245	25	in	in	IN
60025	6245	26	a	a	DT
60025	6245	27	warm	warm	JJ
60025	6245	28	place	place	NN
60025	6245	29	for	for	IN
60025	6245	30	about	about	RB
60025	6245	31	half	half	PDT
60025	6245	32	an	an	DT
60025	6245	33	hour	hour	NN
60025	6245	34	,	,	,
60025	6245	35	or	or	CC
60025	6245	36	till	till	IN
60025	6245	37	it	-PRON-	PRP
60025	6245	38	becomes	become	VBZ
60025	6245	39	a	a	DT
60025	6245	40	firm	firm	JJ
60025	6245	41	curd	curd	NN
60025	6245	42	.	.	.
60025	6246	1	Cut	cut	VB
60025	6246	2	the	the	DT
60025	6246	3	curd	curd	NN
60025	6246	4	into	into	IN
60025	6246	5	squares	square	NNS
60025	6246	6	with	with	IN
60025	6246	7	a	a	DT
60025	6246	8	large	large	JJ
60025	6246	9	knife	knife	NN
60025	6246	10	,	,	,
60025	6246	11	or	or	CC
60025	6246	12	rather	rather	RB
60025	6246	13	with	with	IN
60025	6246	14	a	a	DT
60025	6246	15	wooden	wooden	JJ
60025	6246	16	slitting	slitting	NN
60025	6246	17	-	-	HYPH
60025	6246	18	dish	dish	NN
60025	6246	19	,	,	,
60025	6246	20	and	and	CC
60025	6246	21	let	let	VB
60025	6246	22	it	-PRON-	PRP
60025	6246	23	stand	stand	VB
60025	6246	24	about	about	RB
60025	6246	25	fifteen	fifteen	CD
60025	6246	26	minutes	minute	NNS
60025	6246	27	.	.	.
60025	6247	1	Then	then	RB
60025	6247	2	break	break	VB
60025	6247	3	it	-PRON-	PRP
60025	6247	4	up	up	RP
60025	6247	5	fine	fine	RB
60025	6247	6	with	with	IN
60025	6247	7	your	-PRON-	PRP$
60025	6247	8	hands	hand	NNS
60025	6247	9	,	,	,
60025	6247	10	and	and	CC
60025	6247	11	let	let	VB
60025	6247	12	it	-PRON-	PRP
60025	6247	13	stand	stand	VB
60025	6247	14	a	a	DT
60025	6247	15	quarter	quarter	NN
60025	6247	16	of	of	IN
60025	6247	17	an	an	DT
60025	6247	18	hour	hour	NN
60025	6247	19	longer	long	RBR
60025	6247	20	.	.	.
60025	6248	1	Then	then	RB
60025	6248	2	pour	pour	VB
60025	6248	3	off	off	RP
60025	6248	4	from	from	IN
60025	6248	5	the	the	DT
60025	6248	6	top	top	NN
60025	6248	7	as	as	RB
60025	6248	8	much	much	JJ
60025	6248	9	of	of	IN
60025	6248	10	the	the	DT
60025	6248	11	whey	whey	NN
60025	6248	12	as	as	IN
60025	6248	13	you	-PRON-	PRP
60025	6248	14	can	can	MD
60025	6248	15	;	;	:
60025	6248	16	tie	tie	VB
60025	6248	17	up	up	RP
60025	6248	18	the	the	DT
60025	6248	19	curd	curd	NN
60025	6248	20	in	in	IN
60025	6248	21	a	a	DT
60025	6248	22	linen	linen	NN
60025	6248	23	cloth	cloth	NN
60025	6248	24	or	or	CC
60025	6248	25	bag	bag	NN
60025	6248	26	,	,	,
60025	6248	27	and	and	CC
60025	6248	28	hang	hang	VB
60025	6248	29	it	-PRON-	PRP
60025	6248	30	up	up	RP
60025	6248	31	to	to	TO
60025	6248	32	drain	drain	VB
60025	6248	33	out	out	RP
60025	6248	34	the	the	DT
60025	6248	35	remainder	remainder	NN
60025	6248	36	of	of	IN
60025	6248	37	the	the	DT
60025	6248	38	whey	whey	NN
60025	6248	39	;	;	:
60025	6248	40	setting	set	VBG
60025	6248	41	a	a	DT
60025	6248	42	pan	pan	NN
60025	6248	43	under	under	IN
60025	6248	44	it	-PRON-	PRP
60025	6248	45	to	to	TO
60025	6248	46	catch	catch	VB
60025	6248	47	the	the	DT
60025	6248	48	droppings	dropping	NNS
60025	6248	49	.	.	.
60025	6249	1	After	after	IN
60025	6249	2	all	all	PDT
60025	6249	3	the	the	DT
60025	6249	4	whey	whey	NN
60025	6249	5	is	be	VBZ
60025	6249	6	drained	drain	VBN
60025	6249	7	out	out	RP
60025	6249	8	,	,	,
60025	6249	9	put	put	VB
60025	6249	10	the	the	DT
60025	6249	11	curd	curd	NN
60025	6249	12	into	into	IN
60025	6249	13	the	the	DT
60025	6249	14	cheese	cheese	NN
60025	6249	15	-	-	HYPH
60025	6249	16	tray	tray	NN
60025	6249	17	,	,	,
60025	6249	18	and	and	CC
60025	6249	19	cut	cut	VBD
60025	6249	20	it	-PRON-	PRP
60025	6249	21	again	again	RB
60025	6249	22	into	into	IN
60025	6249	23	slices	slice	NNS
60025	6249	24	;	;	:
60025	6249	25	chop	chop	VB
60025	6249	26	it	-PRON-	PRP
60025	6249	27	coarse	coarse	RB
60025	6249	28	;	;	:
60025	6249	29	put	put	VB
60025	6249	30	a	a	DT
60025	6249	31	cloth	cloth	NN
60025	6249	32	about	about	IN
60025	6249	33	it	-PRON-	PRP
60025	6249	34	;	;	:
60025	6249	35	place	place	VB
60025	6249	36	it	-PRON-	PRP
60025	6249	37	in	in	IN
60025	6249	38	the	the	DT
60025	6249	39	cheese	cheese	NN
60025	6249	40	-	-	HYPH
60025	6249	41	hoop	hoop	NN
60025	6249	42	or	or	CC
60025	6249	43	mould	mould	NNP
60025	6249	44	,	,	,
60025	6249	45	and	and	CC
60025	6249	46	set	set	VBD
60025	6249	47	it	-PRON-	PRP
60025	6249	48	in	in	IN
60025	6249	49	the	the	DT
60025	6249	50	screw	screw	NNP
60025	6249	51	press	press	NN
60025	6249	52	for	for	IN
60025	6249	53	half	half	PDT
60025	6249	54	an	an	DT
60025	6249	55	hour	hour	NN
60025	6249	56	,	,	,
60025	6249	57	pressing	press	VBG
60025	6249	58	it	-PRON-	PRP
60025	6249	59	hard	hard	RB
60025	6249	60	.	.	.
60025	6250	1	[	[	-LRB-
60025	6250	2	M	m	NN
60025	6250	3	]	]	-RRB-
60025	6250	4	Then	then	RB
60025	6250	5	take	take	VB
60025	6250	6	it	-PRON-	PRP
60025	6250	7	out	out	RP
60025	6250	8	;	;	:
60025	6250	9	chop	chop	VB
60025	6250	10	the	the	DT
60025	6250	11	curd	curd	NN
60025	6250	12	very	very	RB
60025	6250	13	fine	fine	RB
60025	6250	14	;	;	:
60025	6250	15	add	add	VB
60025	6250	16	salt	salt	NN
60025	6250	17	to	to	IN
60025	6250	18	your	-PRON-	PRP$
60025	6250	19	taste	taste	NN
60025	6250	20	;	;	:
60025	6250	21	and	and	CC
60025	6250	22	put	put	VBD
60025	6250	23	it	-PRON-	PRP
60025	6250	24	again	again	RB
60025	6250	25	into	into	IN
60025	6250	26	the	the	DT
60025	6250	27	cheese	cheese	NN
60025	6250	28	-	-	HYPH
60025	6250	29	hoop	hoop	NN
60025	6250	30	with	with	IN
60025	6250	31	a	a	DT
60025	6250	32	cloth	cloth	NN
60025	6250	33	about	about	IN
60025	6250	34	it	-PRON-	PRP
60025	6250	35	,	,	,
60025	6250	36	and	and	CC
60025	6250	37	press	press	VB
60025	6250	38	it	-PRON-	PRP
60025	6250	39	again	again	RB
60025	6250	40	.	.	.
60025	6251	1	You	-PRON-	PRP
60025	6251	2	must	must	MD
60025	6251	3	always	always	RB
60025	6251	4	wet	wet	VB
60025	6251	5	the	the	DT
60025	6251	6	cloth	cloth	NN
60025	6251	7	all	all	RB
60025	6251	8	over	over	RB
60025	6251	9	to	to	TO
60025	6251	10	prevent	prevent	VB
60025	6251	11	its	-PRON-	PRP$
60025	6251	12	sticking	sticking	NN
60025	6251	13	to	to	IN
60025	6251	14	the	the	DT
60025	6251	15	cheese	cheese	NN
60025	6251	16	,	,	,
60025	6251	17	and	and	CC
60025	6251	18	tearing	tear	VBG
60025	6251	19	the	the	DT
60025	6251	20	surface	surface	NN
60025	6251	21	.	.	.
60025	6252	1	Let	let	VB
60025	6252	2	it	-PRON-	PRP
60025	6252	3	remain	remain	VB
60025	6252	4	in	in	IN
60025	6252	5	the	the	DT
60025	6252	6	press	press	NN
60025	6252	7	till	till	IN
60025	6252	8	next	next	JJ
60025	6252	9	morning	morning	NN
60025	6252	10	,	,	,
60025	6252	11	when	when	WRB
60025	6252	12	you	-PRON-	PRP
60025	6252	13	must	must	MD
60025	6252	14	take	take	VB
60025	6252	15	it	-PRON-	PRP
60025	6252	16	out	out	RP
60025	6252	17	and	and	CC
60025	6252	18	turn	turn	VB
60025	6252	19	it	-PRON-	PRP
60025	6252	20	;	;	:
60025	6252	21	then	then	RB
60025	6252	22	wrap	wrap	VB
60025	6252	23	it	-PRON-	PRP
60025	6252	24	in	in	IN
60025	6252	25	a	a	DT
60025	6252	26	clean	clean	JJ
60025	6252	27	wet	wet	JJ
60025	6252	28	cloth	cloth	NN
60025	6252	29	,	,	,
60025	6252	30	and	and	CC
60025	6252	31	replace	replace	VB
60025	6252	32	it	-PRON-	PRP
60025	6252	33	in	in	IN
60025	6252	34	the	the	DT
60025	6252	35	press	press	NN
60025	6252	36	,	,	,
60025	6252	37	where	where	WRB
60025	6252	38	it	-PRON-	PRP
60025	6252	39	must	must	MD
60025	6252	40	remain	remain	VB
60025	6252	41	all	all	DT
60025	6252	42	day	day	NN
60025	6252	43	.	.	.
60025	6253	1	On	on	IN
60025	6253	2	the	the	DT
60025	6253	3	following	follow	VBG
60025	6253	4	morning	morning	NN
60025	6253	5	again	again	RB
60025	6253	6	take	take	VB
60025	6253	7	out	out	RP
60025	6253	8	the	the	DT
60025	6253	9	cheese	cheese	NN
60025	6253	10	;	;	:
60025	6253	11	turn	turn	VB
60025	6253	12	it	-PRON-	PRP
60025	6253	13	,	,	,
60025	6253	14	renew	renew	VB
60025	6253	15	the	the	DT
60025	6253	16	cloth	cloth	NN
60025	6253	17	,	,	,
60025	6253	18	and	and	CC
60025	6253	19	put	put	VBD
60025	6253	20	it	-PRON-	PRP
60025	6253	21	again	again	RB
60025	6253	22	into	into	IN
60025	6253	23	the	the	DT
60025	6253	24	press	press	NN
60025	6253	25	.	.	.
60025	6254	1	Three	three	CD
60025	6254	2	days	day	NNS
60025	6254	3	pressing	press	VBG
60025	6254	4	will	will	MD
60025	6254	5	be	be	VB
60025	6254	6	sufficient	sufficient	JJ
60025	6254	7	.	.	.
60025	6255	1	When	when	WRB
60025	6255	2	you	-PRON-	PRP
60025	6255	3	finally	finally	RB
60025	6255	4	take	take	VBP
60025	6255	5	it	-PRON-	PRP
60025	6255	6	out	out	IN
60025	6255	7	of	of	IN
60025	6255	8	the	the	DT
60025	6255	9	press	press	NN
60025	6255	10	,	,	,
60025	6255	11	grease	grease	VB
60025	6255	12	the	the	DT
60025	6255	13	cheese	cheese	NN
60025	6255	14	all	all	RB
60025	6255	15	over	over	RB
60025	6255	16	with	with	IN
60025	6255	17	lard	lard	NN
60025	6255	18	,	,	,
60025	6255	19	and	and	CC
60025	6255	20	put	put	VBD
60025	6255	21	it	-PRON-	PRP
60025	6255	22	on	on	IN
60025	6255	23	a	a	DT
60025	6255	24	clean	clean	JJ
60025	6255	25	shelf	shelf	NN
60025	6255	26	in	in	IN
60025	6255	27	a	a	DT
60025	6255	28	dry	dry	JJ
60025	6255	29	dark	dark	JJ
60025	6255	30	room	room	NN
60025	6255	31	,	,	,
60025	6255	32	or	or	CC
60025	6255	33	in	in	IN
60025	6255	34	a	a	DT
60025	6255	35	wire	wire	NN
60025	6255	36	safe	safe	JJ
60025	6255	37	.	.	.
60025	6256	1	Wipe	wipe	NN
60025	6256	2	,	,	,
60025	6256	3	grease	grease	NN
60025	6256	4	,	,	,
60025	6256	5	and	and	CC
60025	6256	6	turn	turn	VB
60025	6256	7	it	-PRON-	PRP
60025	6256	8	carefully	carefully	RB
60025	6256	9	every	every	DT
60025	6256	10	day	day	NN
60025	6256	11	.	.	.
60025	6257	1	If	if	IN
60025	6257	2	you	-PRON-	PRP
60025	6257	3	omit	omit	VBP
60025	6257	4	this	this	DT
60025	6257	5	a	a	DT
60025	6257	6	single	single	JJ
60025	6257	7	day	day	NN
60025	6257	8	the	the	DT
60025	6257	9	cheese	cheese	NN
60025	6257	10	will	will	MD
60025	6257	11	spoil	spoil	VB
60025	6257	12	.	.	.
60025	6258	1	Keep	keep	VB
60025	6258	2	the	the	DT
60025	6258	3	shelf	shelf	NN
60025	6258	4	perfectly	perfectly	RB
60025	6258	5	clean	clean	JJ
60025	6258	6	,	,	,
60025	6258	7	and	and	CC
60025	6258	8	see	see	VB
60025	6258	9	that	that	IN
60025	6258	10	the	the	DT
60025	6258	11	cheese	cheese	NN
60025	6258	12	does	do	VBZ
60025	6258	13	not	not	RB
60025	6258	14	stick	stick	VB
60025	6258	15	to	to	IN
60025	6258	16	it	-PRON-	PRP
60025	6258	17	.	.	.
60025	6259	1	When	when	WRB
60025	6259	2	the	the	DT
60025	6259	3	cheese	cheese	NN
60025	6259	4	becomes	become	VBZ
60025	6259	5	firm	firm	NN
60025	6259	6	,	,	,
60025	6259	7	you	-PRON-	PRP
60025	6259	8	may	may	MD
60025	6259	9	omit	omit	VB
60025	6259	10	the	the	DT
60025	6259	11	greasing	greasing	NN
60025	6259	12	;	;	:
60025	6259	13	but	but	CC
60025	6259	14	continue	continue	VB
60025	6259	15	to	to	TO
60025	6259	16	rub	rub	VB
60025	6259	17	it	-PRON-	PRP
60025	6259	18	all	all	DT
60025	6259	19	over	over	IN
60025	6259	20	every	every	DT
60025	6259	21	day	day	NN
60025	6259	22	with	with	IN
60025	6259	23	a	a	DT
60025	6259	24	clean	clean	JJ
60025	6259	25	dry	dry	JJ
60025	6259	26	cloth	cloth	NN
60025	6259	27	.	.	.
60025	6260	1	Continue	continue	VB
60025	6260	2	this	this	DT
60025	6260	3	for	for	IN
60025	6260	4	five	five	CD
60025	6260	5	or	or	CC
60025	6260	6	six	six	CD
60025	6260	7	weeks	week	NNS
60025	6260	8	;	;	:
60025	6260	9	the	the	DT
60025	6260	10	cheese	cheese	NN
60025	6260	11	will	will	MD
60025	6260	12	then	then	RB
60025	6260	13	be	be	VB
60025	6260	14	fit	fit	JJ
60025	6260	15	to	to	TO
60025	6260	16	eat	eat	VB
60025	6260	17	.	.	.
60025	6261	1	The	the	DT
60025	6261	2	best	good	JJS
60025	6261	3	time	time	NN
60025	6261	4	for	for	IN
60025	6261	5	making	make	VBG
60025	6261	6	cheese	cheese	NN
60025	6261	7	is	be	VBZ
60025	6261	8	when	when	WRB
60025	6261	9	the	the	DT
60025	6261	10	pasture	pasture	NN
60025	6261	11	is	be	VBZ
60025	6261	12	in	in	IN
60025	6261	13	perfection	perfection	NN
60025	6261	14	.	.	.
60025	6262	1	You	-PRON-	PRP
60025	6262	2	may	may	MD
60025	6262	3	enrich	enrich	VB
60025	6262	4	the	the	DT
60025	6262	5	colour	colour	NN
60025	6262	6	of	of	IN
60025	6262	7	the	the	DT
60025	6262	8	cheese	cheese	NN
60025	6262	9	by	by	IN
60025	6262	10	a	a	DT
60025	6262	11	little	little	JJ
60025	6262	12	anatto	anatto	NN
60025	6262	13	or	or	CC
60025	6262	14	arnotta	arnotta	NN
60025	6262	15	;	;	:
60025	6262	16	of	of	IN
60025	6262	17	which	which	WDT
60025	6262	18	procure	procure	VBP
60025	6262	19	a	a	DT
60025	6262	20	small	small	JJ
60025	6262	21	quantity	quantity	NN
60025	6262	22	from	from	IN
60025	6262	23	the	the	DT
60025	6262	24	druggist	druggist	NN
60025	6262	25	,	,	,
60025	6262	26	powder	powder	VB
60025	6262	27	it	-PRON-	PRP
60025	6262	28	,	,	,
60025	6262	29	tie	tie	VB
60025	6262	30	it	-PRON-	PRP
60025	6262	31	in	in	IN
60025	6262	32	a	a	DT
60025	6262	33	muslin	muslin	NN
60025	6262	34	rag	rag	NN
60025	6262	35	,	,	,
60025	6262	36	and	and	CC
60025	6262	37	hold	hold	VB
60025	6262	38	it	-PRON-	PRP
60025	6262	39	in	in	IN
60025	6262	40	the	the	DT
60025	6262	41	warm	warm	JJ
60025	6262	42	milk	milk	NN
60025	6262	43	,	,	,
60025	6262	44	(	(	-LRB-
60025	6262	45	after	after	IN
60025	6262	46	it	-PRON-	PRP
60025	6262	47	is	be	VBZ
60025	6262	48	strained	strained	JJ
60025	6262	49	,	,	,
60025	6262	50	)	)	-RRB-
60025	6262	51	pressing	press	VBG
60025	6262	52	out	out	RP
60025	6262	53	the	the	DT
60025	6262	54	colouring	colour	VBG
60025	6262	55	matter	matter	NN
60025	6262	56	with	with	IN
60025	6262	57	your	-PRON-	PRP$
60025	6262	58	fingers	finger	NNS
60025	6262	59	,	,	,
60025	6262	60	as	as	IN
60025	6262	61	laundresses	laundress	NNS
60025	6262	62	press	press	VBP
60025	6262	63	their	-PRON-	PRP$
60025	6262	64	indigo	indigo	NNS
60025	6262	65	or	or	CC
60025	6262	66	blue	blue	JJ
60025	6262	67	rag	rag	NN
60025	6262	68	in	in	IN
60025	6262	69	the	the	DT
60025	6262	70	tub	tub	NN
60025	6262	71	of	of	IN
60025	6262	72	water	water	NN
60025	6262	73	.	.	.
60025	6263	1	Anatto	Anatto	NNP
60025	6263	2	is	be	VBZ
60025	6263	3	perfectly	perfectly	RB
60025	6263	4	harmless	harmless	JJ
60025	6263	5	.	.	.
60025	6264	1	After	after	IN
60025	6264	2	they	-PRON-	PRP
60025	6264	3	begin	begin	VBP
60025	6264	4	to	to	TO
60025	6264	5	dry	dry	VB
60025	6264	6	,	,	,
60025	6264	7	(	(	-LRB-
60025	6264	8	or	or	CC
60025	6264	9	ripen	ripen	JJ
60025	6264	10	,	,	,
60025	6264	11	as	as	IN
60025	6264	12	it	-PRON-	PRP
60025	6264	13	is	be	VBZ
60025	6264	14	called	call	VBN
60025	6264	15	,	,	,
60025	6264	16	)	)	-RRB-
60025	6264	17	it	-PRON-	PRP
60025	6264	18	is	be	VBZ
60025	6264	19	the	the	DT
60025	6264	20	custom	custom	NN
60025	6264	21	in	in	IN
60025	6264	22	some	some	DT
60025	6264	23	dairy	dairy	NN
60025	6264	24	-	-	HYPH
60025	6264	25	farms	farm	NNS
60025	6264	26	,	,	,
60025	6264	27	to	to	TO
60025	6264	28	place	place	VB
60025	6264	29	the	the	DT
60025	6264	30	cheeses	cheese	NNS
60025	6264	31	in	in	IN
60025	6264	32	the	the	DT
60025	6264	33	haystack	haystack	NN
60025	6264	34	,	,	,
60025	6264	35	and	and	CC
60025	6264	36	keep	keep	VB
60025	6264	37	them	-PRON-	PRP
60025	6264	38	there	there	RB
60025	6264	39	among	among	IN
60025	6264	40	the	the	DT
60025	6264	41	hay	hay	NN
60025	6264	42	for	for	IN
60025	6264	43	five	five	CD
60025	6264	44	or	or	CC
60025	6264	45	six	six	CD
60025	6264	46	weeks	week	NNS
60025	6264	47	.	.	.
60025	6265	1	This	this	DT
60025	6265	2	is	be	VBZ
60025	6265	3	said	say	VBN
60025	6265	4	greatly	greatly	RB
60025	6265	5	to	to	TO
60025	6265	6	improve	improve	VB
60025	6265	7	their	-PRON-	PRP$
60025	6265	8	consistence	consistence	NN
60025	6265	9	and	and	CC
60025	6265	10	flavour	flavour	NN
60025	6265	11	.	.	.
60025	6266	1	Cheeses	cheese	NNS
60025	6266	2	are	be	VBP
60025	6266	3	sometimes	sometimes	RB
60025	6266	4	ripened	ripen	VBN
60025	6266	5	by	by	IN
60025	6266	6	putting	put	VBG
60025	6266	7	them	-PRON-	PRP
60025	6266	8	every	every	DT
60025	6266	9	day	day	NN
60025	6266	10	in	in	IN
60025	6266	11	fresh	fresh	JJ
60025	6266	12	grass	grass	NN
60025	6266	13	.	.	.
60025	6267	1	FOOTNOTES	footnote	NNS
60025	6267	2	:	:	:
60025	6267	3	[	[	-LRB-
60025	6267	4	M	m	NN
60025	6267	5	]	]	-RRB-
60025	6267	6	If	if	IN
60025	6267	7	you	-PRON-	PRP
60025	6267	8	are	be	VBP
60025	6267	9	making	make	VBG
60025	6267	10	cheese	cheese	NN
60025	6267	11	on	on	IN
60025	6267	12	a	a	DT
60025	6267	13	small	small	JJ
60025	6267	14	scale	scale	NN
60025	6267	15	,	,	,
60025	6267	16	and	and	CC
60025	6267	17	have	have	VBP
60025	6267	18	not	not	RB
60025	6267	19	a	a	DT
60025	6267	20	regular	regular	JJ
60025	6267	21	press	press	NN
60025	6267	22	,	,	,
60025	6267	23	put	put	VBD
60025	6267	24	the	the	DT
60025	6267	25	curd	curd	NN
60025	6267	26	(	(	-LRB-
60025	6267	27	after	after	IN
60025	6267	28	you	-PRON-	PRP
60025	6267	29	have	have	VBP
60025	6267	30	wrapped	wrap	VBN
60025	6267	31	it	-PRON-	PRP
60025	6267	32	in	in	IN
60025	6267	33	a	a	DT
60025	6267	34	cloth	cloth	NN
60025	6267	35	)	)	-RRB-
60025	6267	36	into	into	IN
60025	6267	37	a	a	DT
60025	6267	38	small	small	JJ
60025	6267	39	circular	circular	JJ
60025	6267	40	wooden	wooden	JJ
60025	6267	41	box	box	NN
60025	6267	42	or	or	CC
60025	6267	43	tub	tub	VB
60025	6267	44	with	with	IN
60025	6267	45	numerous	numerous	JJ
60025	6267	46	hole	hole	NN
60025	6267	47	's	's	POS
60025	6267	48	bored	bore	VBN
60025	6267	49	in	in	IN
60025	6267	50	the	the	DT
60025	6267	51	bottom	bottom	NN
60025	6267	52	;	;	:
60025	6267	53	and	and	CC
60025	6267	54	with	with	IN
60025	6267	55	a	a	DT
60025	6267	56	lid	lid	NN
60025	6267	57	that	that	WDT
60025	6267	58	fits	fit	VBZ
60025	6267	59	the	the	DT
60025	6267	60	inside	inside	NN
60025	6267	61	exactly	exactly	RB
60025	6267	62	.	.	.
60025	6268	1	Lay	lay	VB
60025	6268	2	heavy	heavy	JJ
60025	6268	3	weights	weight	NNS
60025	6268	4	on	on	IN
60025	6268	5	the	the	DT
60025	6268	6	lid	lid	NN
60025	6268	7	in	in	IN
60025	6268	8	such	such	PDT
60025	6268	9	a	a	DT
60025	6268	10	manner	manner	NN
60025	6268	11	as	as	IN
60025	6268	12	to	to	TO
60025	6268	13	press	press	VB
60025	6268	14	evenly	evenly	RB
60025	6268	15	all	all	RB
60025	6268	16	over	over	RB
60025	6268	17	.	.	.
60025	6269	1	SAGE	SAGE	NNP
60025	6269	2	CHEESE.--Take	cheese.--take	CD
60025	6269	3	some	some	DT
60025	6269	4	of	of	IN
60025	6269	5	the	the	DT
60025	6269	6	young	young	JJ
60025	6269	7	top	top	JJ
60025	6269	8	leaves	leave	NNS
60025	6269	9	of	of	IN
60025	6269	10	the	the	DT
60025	6269	11	sage	sage	NN
60025	6269	12	plant	plant	NN
60025	6269	13	,	,	,
60025	6269	14	and	and	CC
60025	6269	15	pound	pound	VB
60025	6269	16	them	-PRON-	PRP
60025	6269	17	in	in	IN
60025	6269	18	a	a	DT
60025	6269	19	mortar	mortar	NN
60025	6269	20	till	till	IN
60025	6269	21	you	-PRON-	PRP
60025	6269	22	have	have	VBP
60025	6269	23	extracted	extract	VBN
60025	6269	24	the	the	DT
60025	6269	25	juice	juice	NN
60025	6269	26	.	.	.
60025	6270	1	Put	put	VB
60025	6270	2	the	the	DT
60025	6270	3	juice	juice	NN
60025	6270	4	into	into	IN
60025	6270	5	a	a	DT
60025	6270	6	bowl	bowl	NN
60025	6270	7	,	,	,
60025	6270	8	wipe	wipe	VB
60025	6270	9	out	out	RP
60025	6270	10	the	the	DT
60025	6270	11	mortar	mortar	NN
60025	6270	12	,	,	,
60025	6270	13	put	put	VBN
60025	6270	14	in	in	IN
60025	6270	15	some	some	DT
60025	6270	16	spinach	spinach	NN
60025	6270	17	leaves	leave	NNS
60025	6270	18	,	,	,
60025	6270	19	and	and	CC
60025	6270	20	pound	pound	VB
60025	6270	21	them	-PRON-	PRP
60025	6270	22	till	till	IN
60025	6270	23	you	-PRON-	PRP
60025	6270	24	have	have	VBP
60025	6270	25	an	an	DT
60025	6270	26	equal	equal	JJ
60025	6270	27	quantity	quantity	NN
60025	6270	28	of	of	IN
60025	6270	29	spinach	spinach	NN
60025	6270	30	juice	juice	NN
60025	6270	31	.	.	.
60025	6271	1	Mix	mix	VB
60025	6271	2	the	the	DT
60025	6271	3	two	two	CD
60025	6271	4	juices	juice	NNS
60025	6271	5	together	together	RB
60025	6271	6	,	,	,
60025	6271	7	and	and	CC
60025	6271	8	stir	stir	VB
60025	6271	9	them	-PRON-	PRP
60025	6271	10	into	into	IN
60025	6271	11	the	the	DT
60025	6271	12	warm	warm	JJ
60025	6271	13	milk	milk	NN
60025	6271	14	immediately	immediately	RB
60025	6271	15	after	after	IN
60025	6271	16	you	-PRON-	PRP
60025	6271	17	have	have	VBP
60025	6271	18	put	put	VBN
60025	6271	19	in	in	IN
60025	6271	20	the	the	DT
60025	6271	21	rennet	rennet	NN
60025	6271	22	.	.	.
60025	6272	1	You	-PRON-	PRP
60025	6272	2	may	may	MD
60025	6272	3	use	use	VB
60025	6272	4	sage	sage	NN
60025	6272	5	juice	juice	NN
60025	6272	6	alone	alone	RB
60025	6272	7	;	;	:
60025	6272	8	but	but	CC
60025	6272	9	the	the	DT
60025	6272	10	spinach	spinach	NN
60025	6272	11	will	will	MD
60025	6272	12	greatly	greatly	RB
60025	6272	13	improve	improve	VB
60025	6272	14	the	the	DT
60025	6272	15	colour	colour	NN
60025	6272	16	;	;	:
60025	6272	17	besides	besides	IN
60025	6272	18	correcting	correct	VBG
60025	6272	19	the	the	DT
60025	6272	20	bitterness	bitterness	NN
60025	6272	21	of	of	IN
60025	6272	22	the	the	DT
60025	6272	23	sage	sage	NN
60025	6272	24	.	.	.
60025	6273	1	STILTON	STILTON	NNP
60025	6273	2	CHEESE.--Having	cheese.--have	VBG
60025	6273	3	strained	strain	VBD
60025	6273	4	the	the	DT
60025	6273	5	morning	morning	NN
60025	6273	6	's	's	POS
60025	6273	7	milk	milk	NN
60025	6273	8	,	,	,
60025	6273	9	and	and	CC
60025	6273	10	skimmed	skim	VBD
60025	6273	11	the	the	DT
60025	6273	12	cream	cream	NN
60025	6273	13	from	from	IN
60025	6273	14	the	the	DT
60025	6273	15	milk	milk	NN
60025	6273	16	of	of	IN
60025	6273	17	the	the	DT
60025	6273	18	preceding	precede	VBG
60025	6273	19	evening	evening	NN
60025	6273	20	,	,	,
60025	6273	21	mix	mix	VB
60025	6273	22	the	the	DT
60025	6273	23	cream	cream	NN
60025	6273	24	and	and	CC
60025	6273	25	the	the	DT
60025	6273	26	new	new	JJ
60025	6273	27	milk	milk	NN
60025	6273	28	together	together	RB
60025	6273	29	while	while	IN
60025	6273	30	the	the	DT
60025	6273	31	latter	latter	JJ
60025	6273	32	is	be	VBZ
60025	6273	33	quite	quite	RB
60025	6273	34	warm	warm	JJ
60025	6273	35	,	,	,
60025	6273	36	and	and	CC
60025	6273	37	stir	stir	VB
60025	6273	38	in	in	IN
60025	6273	39	the	the	DT
60025	6273	40	rennet	rennet	NN
60025	6273	41	-	-	HYPH
60025	6273	42	water	water	NN
60025	6273	43	.	.	.
60025	6274	1	When	when	WRB
60025	6274	2	the	the	DT
60025	6274	3	curd	curd	NN
60025	6274	4	has	have	VBZ
60025	6274	5	formed	form	VBN
60025	6274	6	,	,	,
60025	6274	7	you	-PRON-	PRP
60025	6274	8	must	must	MD
60025	6274	9	not	not	RB
60025	6274	10	break	break	VB
60025	6274	11	it	-PRON-	PRP
60025	6274	12	up	up	RP
60025	6274	13	,	,	,
60025	6274	14	(	(	-LRB-
60025	6274	15	as	as	IN
60025	6274	16	is	be	VBZ
60025	6274	17	done	do	VBN
60025	6274	18	with	with	IN
60025	6274	19	other	other	JJ
60025	6274	20	cheese	cheese	NN
60025	6274	21	,	,	,
60025	6274	22	)	)	-RRB-
60025	6274	23	but	but	CC
60025	6274	24	take	take	VB
60025	6274	25	it	-PRON-	PRP
60025	6274	26	out	out	RP
60025	6274	27	all	all	RB
60025	6274	28	at	at	IN
60025	6274	29	once	once	RB
60025	6274	30	with	with	IN
60025	6274	31	a	a	DT
60025	6274	32	wooden	wooden	JJ
60025	6274	33	skimming	skim	VBG
60025	6274	34	dish	dish	NN
60025	6274	35	,	,	,
60025	6274	36	and	and	CC
60025	6274	37	place	place	VB
60025	6274	38	it	-PRON-	PRP
60025	6274	39	on	on	IN
60025	6274	40	a	a	DT
60025	6274	41	sieve	sieve	NN
60025	6274	42	to	to	TO
60025	6274	43	drain	drain	VB
60025	6274	44	gradually	gradually	RB
60025	6274	45	.	.	.
60025	6275	1	While	while	IN
60025	6275	2	it	-PRON-	PRP
60025	6275	3	is	be	VBZ
60025	6275	4	draining	drain	VBG
60025	6275	5	,	,	,
60025	6275	6	keep	keep	VB
60025	6275	7	pressing	press	VBG
60025	6275	8	it	-PRON-	PRP
60025	6275	9	gently	gently	RB
60025	6275	10	till	till	IN
60025	6275	11	it	-PRON-	PRP
60025	6275	12	becomes	become	VBZ
60025	6275	13	firm	firm	JJ
60025	6275	14	and	and	CC
60025	6275	15	dry	dry	JJ
60025	6275	16	.	.	.
60025	6276	1	Then	then	RB
60025	6276	2	lay	lay	VB
60025	6276	3	a	a	DT
60025	6276	4	clean	clean	JJ
60025	6276	5	cloth	cloth	NN
60025	6276	6	at	at	IN
60025	6276	7	the	the	DT
60025	6276	8	bottom	bottom	NN
60025	6276	9	of	of	IN
60025	6276	10	a	a	DT
60025	6276	11	wooden	wooden	JJ
60025	6276	12	cheese	cheese	NN
60025	6276	13	-	-	HYPH
60025	6276	14	hoop	hoop	NNP
60025	6276	15	or	or	CC
60025	6276	16	mould	mould	NNP
60025	6276	17	,	,	,
60025	6276	18	which	which	WDT
60025	6276	19	should	should	MD
60025	6276	20	have	have	VB
60025	6276	21	a	a	DT
60025	6276	22	few	few	JJ
60025	6276	23	small	small	JJ
60025	6276	24	holes	hole	NNS
60025	6276	25	bored	bore	VBN
60025	6276	26	in	in	IN
60025	6276	27	the	the	DT
60025	6276	28	bottom	bottom	NN
60025	6276	29	.	.	.
60025	6277	1	The	the	DT
60025	6277	2	cloth	cloth	NN
60025	6277	3	must	must	MD
60025	6277	4	be	be	VB
60025	6277	5	large	large	JJ
60025	6277	6	enough	enough	RB
60025	6277	7	for	for	IN
60025	6277	8	the	the	DT
60025	6277	9	end	end	NN
60025	6277	10	to	to	TO
60025	6277	11	turn	turn	VB
60025	6277	12	over	over	RP
60025	6277	13	the	the	DT
60025	6277	14	top	top	NN
60025	6277	15	again	again	RB
60025	6277	16	,	,	,
60025	6277	17	after	after	IN
60025	6277	18	the	the	DT
60025	6277	19	curd	curd	NN
60025	6277	20	is	be	VBZ
60025	6277	21	put	put	VBN
60025	6277	22	in	in	RP
60025	6277	23	.	.	.
60025	6278	1	Place	place	VB
60025	6278	2	it	-PRON-	PRP
60025	6278	3	in	in	IN
60025	6278	4	the	the	DT
60025	6278	5	press	press	NN
60025	6278	6	for	for	IN
60025	6278	7	two	two	CD
60025	6278	8	hours	hour	NNS
60025	6278	9	;	;	:
60025	6278	10	turn	turn	VB
60025	6278	11	it	-PRON-	PRP
60025	6278	12	,	,	,
60025	6278	13	(	(	-LRB-
60025	6278	14	putting	put	VBG
60025	6278	15	a	a	DT
60025	6278	16	clean	clean	JJ
60025	6278	17	cloth	cloth	NN
60025	6278	18	under	under	IN
60025	6278	19	it	-PRON-	PRP
60025	6278	20	,	,	,
60025	6278	21	)	)	-RRB-
60025	6278	22	and	and	CC
60025	6278	23	press	press	VB
60025	6278	24	it	-PRON-	PRP
60025	6278	25	again	again	RB
60025	6278	26	for	for	IN
60025	6278	27	six	six	CD
60025	6278	28	or	or	CC
60025	6278	29	eight	eight	CD
60025	6278	30	hours	hour	NNS
60025	6278	31	.	.	.
60025	6279	1	Then	then	RB
60025	6279	2	turn	turn	VB
60025	6279	3	it	-PRON-	PRP
60025	6279	4	again	again	RB
60025	6279	5	,	,	,
60025	6279	6	rub	rub	VB
60025	6279	7	the	the	DT
60025	6279	8	cheese	cheese	NN
60025	6279	9	all	all	RB
60025	6279	10	over	over	RB
60025	6279	11	with	with	IN
60025	6279	12	salt	salt	NN
60025	6279	13	,	,	,
60025	6279	14	and	and	CC
60025	6279	15	return	return	VB
60025	6279	16	it	-PRON-	PRP
60025	6279	17	to	to	IN
60025	6279	18	the	the	DT
60025	6279	19	press	press	NN
60025	6279	20	for	for	IN
60025	6279	21	fourteen	fourteen	CD
60025	6279	22	hours	hour	NNS
60025	6279	23	.	.	.
60025	6280	1	Should	Should	MD
60025	6280	2	the	the	DT
60025	6280	3	edges	edge	NNS
60025	6280	4	of	of	IN
60025	6280	5	the	the	DT
60025	6280	6	cheese	cheese	NN
60025	6280	7	project	project	NN
60025	6280	8	,	,	,
60025	6280	9	they	-PRON-	PRP
60025	6280	10	must	must	MD
60025	6280	11	be	be	VB
60025	6280	12	pared	pare	VBN
60025	6280	13	off	off	RP
60025	6280	14	.	.	.
60025	6281	1	When	when	WRB
60025	6281	2	you	-PRON-	PRP
60025	6281	3	take	take	VBP
60025	6281	4	it	-PRON-	PRP
60025	6281	5	finally	finally	RB
60025	6281	6	out	out	IN
60025	6281	7	of	of	IN
60025	6281	8	the	the	DT
60025	6281	9	press	press	NN
60025	6281	10	,	,	,
60025	6281	11	bind	bind	VB
60025	6281	12	it	-PRON-	PRP
60025	6281	13	round	round	RB
60025	6281	14	tightly	tightly	RB
60025	6281	15	with	with	IN
60025	6281	16	a	a	DT
60025	6281	17	cloth	cloth	NN
60025	6281	18	,	,	,
60025	6281	19	(	(	-LRB-
60025	6281	20	which	which	WDT
60025	6281	21	must	must	MD
60025	6281	22	be	be	VB
60025	6281	23	changed	change	VBN
60025	6281	24	every	every	DT
60025	6281	25	day	day	NN
60025	6281	26	when	when	WRB
60025	6281	27	you	-PRON-	PRP
60025	6281	28	turn	turn	VBP
60025	6281	29	the	the	DT
60025	6281	30	cheese	cheese	NN
60025	6281	31	,	,	,
60025	6281	32	)	)	-RRB-
60025	6281	33	and	and	CC
60025	6281	34	set	set	VBD
60025	6281	35	it	-PRON-	PRP
60025	6281	36	on	on	IN
60025	6281	37	a	a	DT
60025	6281	38	shelf	shelf	NN
60025	6281	39	or	or	CC
60025	6281	40	board	board	NN
60025	6281	41	.	.	.
60025	6282	1	Continue	continue	VB
60025	6282	2	the	the	DT
60025	6282	3	cloths	cloth	NNS
60025	6282	4	till	till	IN
60025	6282	5	the	the	DT
60025	6282	6	cheese	cheese	NN
60025	6282	7	is	be	VBZ
60025	6282	8	firm	firm	JJ
60025	6282	9	enough	enough	RB
60025	6282	10	to	to	TO
60025	6282	11	support	support	VB
60025	6282	12	itself	-PRON-	PRP
60025	6282	13	:	:	:
60025	6282	14	rubbing	rub	VBG
60025	6282	15	or	or	CC
60025	6282	16	brushing	brush	VBG
60025	6282	17	the	the	DT
60025	6282	18	outside	outside	NN
60025	6282	19	every	every	DT
60025	6282	20	day	day	NN
60025	6282	21	when	when	WRB
60025	6282	22	you	-PRON-	PRP
60025	6282	23	turn	turn	VBP
60025	6282	24	it	-PRON-	PRP
60025	6282	25	.	.	.
60025	6283	1	After	after	IN
60025	6283	2	the	the	DT
60025	6283	3	cloths	cloth	NNS
60025	6283	4	are	be	VBP
60025	6283	5	left	leave	VBN
60025	6283	6	off	off	RP
60025	6283	7	,	,	,
60025	6283	8	continue	continue	VB
60025	6283	9	to	to	TO
60025	6283	10	brush	brush	VB
60025	6283	11	the	the	DT
60025	6283	12	cheese	cheese	NN
60025	6283	13	every	every	DT
60025	6283	14	day	day	NN
60025	6283	15	for	for	IN
60025	6283	16	two	two	CD
60025	6283	17	or	or	CC
60025	6283	18	three	three	CD
60025	6283	19	months	month	NNS
60025	6283	20	;	;	:
60025	6283	21	during	during	IN
60025	6283	22	which	which	WDT
60025	6283	23	time	time	NN
60025	6283	24	it	-PRON-	PRP
60025	6283	25	may	may	MD
60025	6283	26	be	be	VB
60025	6283	27	improved	improve	VBN
60025	6283	28	by	by	IN
60025	6283	29	keeping	keep	VBG
60025	6283	30	it	-PRON-	PRP
60025	6283	31	covered	cover	VBD
60025	6283	32	all	all	DT
60025	6283	33	round	round	NN
60025	6283	34	,	,	,
60025	6283	35	under	under	RB
60025	6283	36	and	and	CC
60025	6283	37	over	over	RB
60025	6283	38	,	,	,
60025	6283	39	with	with	IN
60025	6283	40	grass	grass	NN
60025	6283	41	,	,	,
60025	6283	42	which	which	WDT
60025	6283	43	must	must	MD
60025	6283	44	be	be	VB
60025	6283	45	renewed	renew	VBN
60025	6283	46	every	every	DT
60025	6283	47	day	day	NN
60025	6283	48	,	,	,
60025	6283	49	and	and	CC
60025	6283	50	gathered	gather	VBD
60025	6283	51	when	when	WRB
60025	6283	52	quite	quite	RB
60025	6283	53	dry	dry	JJ
60025	6283	54	after	after	IN
60025	6283	55	the	the	DT
60025	6283	56	dew	dew	NN
60025	6283	57	is	be	VBZ
60025	6283	58	off	off	RB
60025	6283	59	.	.	.
60025	6284	1	Keep	keep	VB
60025	6284	2	the	the	DT
60025	6284	3	cheese	cheese	NN
60025	6284	4	and	and	CC
60025	6284	5	the	the	DT
60025	6284	6	grass	grass	NN
60025	6284	7	between	between	IN
60025	6284	8	two	two	CD
60025	6284	9	large	large	JJ
60025	6284	10	plates	plate	NNS
60025	6284	11	.	.	.
60025	6285	1	A	a	DT
60025	6285	2	Stilton	Stilton	NNP
60025	6285	3	cheese	cheese	NN
60025	6285	4	is	be	VBZ
60025	6285	5	generally	generally	RB
60025	6285	6	made	make	VBN
60025	6285	7	of	of	IN
60025	6285	8	a	a	DT
60025	6285	9	small	small	JJ
60025	6285	10	size	size	NN
60025	6285	11	,	,	,
60025	6285	12	seldom	seldom	RB
60025	6285	13	larger	large	JJR
60025	6285	14	in	in	IN
60025	6285	15	circumference	circumference	NN
60025	6285	16	than	than	IN
60025	6285	17	a	a	DT
60025	6285	18	dinner	dinner	NN
60025	6285	19	plate	plate	NN
60025	6285	20	,	,	,
60025	6285	21	and	and	CC
60025	6285	22	about	about	RB
60025	6285	23	four	four	CD
60025	6285	24	or	or	CC
60025	6285	25	five	five	CD
60025	6285	26	inches	inch	NNS
60025	6285	27	thick	thick	JJ
60025	6285	28	.	.	.
60025	6286	1	They	-PRON-	PRP
60025	6286	2	are	be	VBP
60025	6286	3	usually	usually	RB
60025	6286	4	put	put	VBN
60025	6286	5	up	up	RP
60025	6286	6	for	for	IN
60025	6286	7	keeping	keeping	NN
60025	6286	8	,	,	,
60025	6286	9	in	in	IN
60025	6286	10	cases	case	NNS
60025	6286	11	of	of	IN
60025	6286	12	sheet	sheet	NN
60025	6286	13	lead	lead	NN
60025	6286	14	,	,	,
60025	6286	15	fitting	fit	VBG
60025	6286	16	them	-PRON-	PRP
60025	6286	17	exactly	exactly	RB
60025	6286	18	.	.	.
60025	6287	1	There	there	EX
60025	6287	2	is	be	VBZ
60025	6287	3	no	no	DT
60025	6287	4	cheese	cheese	NN
60025	6287	5	superior	superior	JJ
60025	6287	6	to	to	IN
60025	6287	7	them	-PRON-	PRP
60025	6287	8	in	in	IN
60025	6287	9	richness	richness	NN
60025	6287	10	and	and	CC
60025	6287	11	mildness	mildness	NN
60025	6287	12	.	.	.
60025	6288	1	Cream	cream	NN
60025	6288	2	cheeses	cheese	VBZ
60025	6288	3	(	(	-LRB-
60025	6288	4	as	as	IN
60025	6288	5	they	-PRON-	PRP
60025	6288	6	are	be	VBP
60025	6288	7	generally	generally	RB
60025	6288	8	called	call	VBN
60025	6288	9	)	)	-RRB-
60025	6288	10	may	may	MD
60025	6288	11	be	be	VB
60025	6288	12	made	make	VBN
60025	6288	13	in	in	IN
60025	6288	14	this	this	DT
60025	6288	15	manner	manner	NN
60025	6288	16	.	.	.
60025	6289	1	They	-PRON-	PRP
60025	6289	2	are	be	VBP
60025	6289	3	always	always	RB
60025	6289	4	eaten	eat	VBN
60025	6289	5	quite	quite	RB
60025	6289	6	fresh	fresh	JJ
60025	6289	7	,	,	,
60025	6289	8	while	while	IN
60025	6289	9	the	the	DT
60025	6289	10	inside	inside	NN
60025	6289	11	is	be	VBZ
60025	6289	12	still	still	RB
60025	6289	13	somewhat	somewhat	RB
60025	6289	14	soft	soft	JJ
60025	6289	15	.	.	.
60025	6290	1	They	-PRON-	PRP
60025	6290	2	are	be	VBP
60025	6290	3	made	make	VBN
60025	6290	4	small	small	JJ
60025	6290	5	,	,	,
60025	6290	6	and	and	CC
60025	6290	7	are	be	VBP
60025	6290	8	sent	send	VBN
60025	6290	9	to	to	TO
60025	6290	10	table	table	NN
60025	6290	11	whole	whole	RB
60025	6290	12	,	,	,
60025	6290	13	cut	cut	VBN
60025	6290	14	across	across	RP
60025	6290	15	into	into	IN
60025	6290	16	triangular	triangular	JJ
60025	6290	17	slices	slice	NNS
60025	6290	18	like	like	IN
60025	6290	19	a	a	DT
60025	6290	20	pie	pie	NN
60025	6290	21	or	or	CC
60025	6290	22	cake	cake	NN
60025	6290	23	.	.	.
60025	6291	1	After	after	IN
60025	6291	2	they	-PRON-	PRP
60025	6291	3	become	become	VBP
60025	6291	4	fit	fit	JJ
60025	6291	5	to	to	TO
60025	6291	6	eat	eat	VB
60025	6291	7	,	,	,
60025	6291	8	they	-PRON-	PRP
60025	6291	9	will	will	MD
60025	6291	10	keep	keep	VB
60025	6291	11	good	good	JJ
60025	6291	12	but	but	CC
60025	6291	13	a	a	DT
60025	6291	14	day	day	NN
60025	6291	15	or	or	CC
60025	6291	16	two	two	CD
60025	6291	17	,	,	,
60025	6291	18	but	but	CC
60025	6291	19	they	-PRON-	PRP
60025	6291	20	are	be	VBP
60025	6291	21	considered	consider	VBN
60025	6291	22	while	while	IN
60025	6291	23	fresh	fresh	JJ
60025	6291	24	very	very	RB
60025	6291	25	delicious	delicious	JJ
60025	6291	26	.	.	.
60025	6292	1	COTTAGE	cottage	VB
60025	6292	2	CHEESE.--This	cheese.--this	DT
60025	6292	3	is	be	VBZ
60025	6292	4	that	that	DT
60025	6292	5	preparation	preparation	NN
60025	6292	6	of	of	IN
60025	6292	7	milk	milk	NN
60025	6292	8	vulgarly	vulgarly	RB
60025	6292	9	called	call	VBN
60025	6292	10	Smear	Smear	NNP
60025	6292	11	Case	Case	NNP
60025	6292	12	.	.	.
60025	6293	1	Take	take	VB
60025	6293	2	a	a	DT
60025	6293	3	pan	pan	NN
60025	6293	4	of	of	IN
60025	6293	5	milk	milk	NN
60025	6293	6	that	that	WDT
60025	6293	7	has	have	VBZ
60025	6293	8	just	just	RB
60025	6293	9	began	begin	VBD
60025	6293	10	to	to	TO
60025	6293	11	turn	turn	VB
60025	6293	12	sour	sour	JJ
60025	6293	13	;	;	:
60025	6293	14	cover	cover	VB
60025	6293	15	it	-PRON-	PRP
60025	6293	16	,	,	,
60025	6293	17	and	and	CC
60025	6293	18	set	set	VBD
60025	6293	19	it	-PRON-	PRP
60025	6293	20	by	by	IN
60025	6293	21	the	the	DT
60025	6293	22	fire	fire	NN
60025	6293	23	till	till	IN
60025	6293	24	it	-PRON-	PRP
60025	6293	25	becomes	become	VBZ
60025	6293	26	a	a	DT
60025	6293	27	curd	curd	NN
60025	6293	28	.	.	.
60025	6294	1	Pour	pour	VB
60025	6294	2	off	off	IN
60025	6294	3	the	the	DT
60025	6294	4	whey	whey	NN
60025	6294	5	from	from	IN
60025	6294	6	the	the	DT
60025	6294	7	top	top	NN
60025	6294	8	,	,	,
60025	6294	9	and	and	CC
60025	6294	10	tie	tie	VB
60025	6294	11	up	up	RP
60025	6294	12	the	the	DT
60025	6294	13	curd	curd	NN
60025	6294	14	in	in	IN
60025	6294	15	a	a	DT
60025	6294	16	pointed	pointed	JJ
60025	6294	17	linen	linen	NN
60025	6294	18	bag	bag	NN
60025	6294	19	,	,	,
60025	6294	20	and	and	CC
60025	6294	21	hang	hang	VB
60025	6294	22	it	-PRON-	PRP
60025	6294	23	up	up	RP
60025	6294	24	to	to	TO
60025	6294	25	drain	drain	VB
60025	6294	26	;	;	:
60025	6294	27	setting	set	VBG
60025	6294	28	something	something	NN
60025	6294	29	under	under	IN
60025	6294	30	it	-PRON-	PRP
60025	6294	31	to	to	TO
60025	6294	32	catch	catch	VB
60025	6294	33	the	the	DT
60025	6294	34	droppings	dropping	NNS
60025	6294	35	.	.	.
60025	6295	1	Do	do	VB
60025	6295	2	not	not	RB
60025	6295	3	squeeze	squeeze	VB
60025	6295	4	it	-PRON-	PRP
60025	6295	5	.	.	.
60025	6296	1	Let	let	VB
60025	6296	2	it	-PRON-	PRP
60025	6296	3	drain	drain	VB
60025	6296	4	all	all	DT
60025	6296	5	night	night	NN
60025	6296	6	,	,	,
60025	6296	7	and	and	CC
60025	6296	8	in	in	IN
60025	6296	9	the	the	DT
60025	6296	10	morning	morning	NN
60025	6296	11	put	put	VBD
60025	6296	12	the	the	DT
60025	6296	13	curd	curd	NN
60025	6296	14	into	into	IN
60025	6296	15	a	a	DT
60025	6296	16	pan	pan	NN
60025	6296	17	,	,	,
60025	6296	18	(	(	-LRB-
60025	6296	19	adding	add	VBG
60025	6296	20	some	some	DT
60025	6296	21	rich	rich	JJ
60025	6296	22	cream	cream	NN
60025	6296	23	,	,	,
60025	6296	24	)	)	-RRB-
60025	6296	25	and	and	CC
60025	6296	26	work	work	VB
60025	6296	27	it	-PRON-	PRP
60025	6296	28	very	very	RB
60025	6296	29	fine	fine	JJ
60025	6296	30	with	with	IN
60025	6296	31	a	a	DT
60025	6296	32	spoon	spoon	NN
60025	6296	33	,	,	,
60025	6296	34	chopping	chop	VBG
60025	6296	35	and	and	CC
60025	6296	36	pressing	press	VBG
60025	6296	37	it	-PRON-	PRP
60025	6296	38	till	till	IN
60025	6296	39	about	about	IN
60025	6296	40	the	the	DT
60025	6296	41	consistence	consistence	NN
60025	6296	42	of	of	IN
60025	6296	43	a	a	DT
60025	6296	44	soft	soft	JJ
60025	6296	45	bread	bread	NN
60025	6296	46	pudding	pudding	NN
60025	6296	47	.	.	.
60025	6297	1	To	to	IN
60025	6297	2	a	a	DT
60025	6297	3	soup	soup	NN
60025	6297	4	plate	plate	NN
60025	6297	5	of	of	IN
60025	6297	6	the	the	DT
60025	6297	7	fine	fine	JJ
60025	6297	8	curd	curd	NN
60025	6297	9	put	put	VBD
60025	6297	10	a	a	DT
60025	6297	11	tea	tea	NN
60025	6297	12	-	-	HYPH
60025	6297	13	spoonful	spoonful	JJ
60025	6297	14	of	of	IN
60025	6297	15	salt	salt	NN
60025	6297	16	,	,	,
60025	6297	17	and	and	CC
60025	6297	18	a	a	DT
60025	6297	19	piece	piece	NN
60025	6297	20	of	of	IN
60025	6297	21	butter	butter	NN
60025	6297	22	about	about	IN
60025	6297	23	the	the	DT
60025	6297	24	size	size	NN
60025	6297	25	of	of	IN
60025	6297	26	a	a	DT
60025	6297	27	walnut	walnut	NN
60025	6297	28	;	;	:
60025	6297	29	mixing	mix	VBG
60025	6297	30	all	all	DT
60025	6297	31	thoroughly	thoroughly	RB
60025	6297	32	together	together	RB
60025	6297	33	.	.	.
60025	6298	1	Having	have	VBG
60025	6298	2	prepared	prepare	VBN
60025	6298	3	the	the	DT
60025	6298	4	whole	whole	NN
60025	6298	5	in	in	IN
60025	6298	6	this	this	DT
60025	6298	7	manner	manner	NN
60025	6298	8	,	,	,
60025	6298	9	put	put	VBD
60025	6298	10	it	-PRON-	PRP
60025	6298	11	into	into	IN
60025	6298	12	a	a	DT
60025	6298	13	stone	stone	NN
60025	6298	14	or	or	CC
60025	6298	15	china	china	NNP
60025	6298	16	vessel	vessel	NN
60025	6298	17	;	;	:
60025	6298	18	cover	cover	VB
60025	6298	19	it	-PRON-	PRP
60025	6298	20	closely	closely	RB
60025	6298	21	,	,	,
60025	6298	22	and	and	CC
60025	6298	23	set	set	VBD
60025	6298	24	it	-PRON-	PRP
60025	6298	25	in	in	IN
60025	6298	26	a	a	DT
60025	6298	27	cold	cold	JJ
60025	6298	28	place	place	NN
60025	6298	29	till	till	IN
60025	6298	30	tea	tea	NN
60025	6298	31	time	time	NN
60025	6298	32	.	.	.
60025	6299	1	You	-PRON-	PRP
60025	6299	2	may	may	MD
60025	6299	3	make	make	VB
60025	6299	4	it	-PRON-	PRP
60025	6299	5	of	of	IN
60025	6299	6	milk	milk	NN
60025	6299	7	that	that	WDT
60025	6299	8	is	be	VBZ
60025	6299	9	entirely	entirely	RB
60025	6299	10	sweet	sweet	JJ
60025	6299	11	by	by	IN
60025	6299	12	forming	form	VBG
60025	6299	13	the	the	DT
60025	6299	14	curd	curd	NN
60025	6299	15	with	with	IN
60025	6299	16	rennet	rennet	NN
60025	6299	17	.	.	.
60025	6300	1	A	a	DT
60025	6300	2	WELSH	WELSH	NNP
60025	6300	3	RABBIT.--Toast	rabbit.--toast	CC
60025	6300	4	some	some	DT
60025	6300	5	slices	slice	NNS
60025	6300	6	of	of	IN
60025	6300	7	bread	bread	NN
60025	6300	8	,	,	,
60025	6300	9	(	(	-LRB-
60025	6300	10	having	have	VBG
60025	6300	11	cut	cut	VBN
60025	6300	12	off	off	RP
60025	6300	13	the	the	DT
60025	6300	14	crust	crust	NN
60025	6300	15	,	,	,
60025	6300	16	)	)	-RRB-
60025	6300	17	butter	butter	VB
60025	6300	18	them	-PRON-	PRP
60025	6300	19	,	,	,
60025	6300	20	and	and	CC
60025	6300	21	keep	keep	VB
60025	6300	22	them	-PRON-	PRP
60025	6300	23	hot	hot	JJ
60025	6300	24	.	.	.
60025	6301	1	Grate	grate	VB
60025	6301	2	or	or	CC
60025	6301	3	shave	shave	VB
60025	6301	4	down	down	RP
60025	6301	5	with	with	IN
60025	6301	6	a	a	DT
60025	6301	7	knife	knife	NN
60025	6301	8	some	some	DT
60025	6301	9	fine	fine	JJ
60025	6301	10	mellow	mellow	JJ
60025	6301	11	cheese	cheese	NN
60025	6301	12	:	:	:
60025	6301	13	and	and	CC
60025	6301	14	,	,	,
60025	6301	15	if	if	IN
60025	6301	16	it	-PRON-	PRP
60025	6301	17	is	be	VBZ
60025	6301	18	not	not	RB
60025	6301	19	very	very	RB
60025	6301	20	rich	rich	JJ
60025	6301	21	,	,	,
60025	6301	22	mix	mix	VB
60025	6301	23	with	with	IN
60025	6301	24	it	-PRON-	PRP
60025	6301	25	a	a	DT
60025	6301	26	few	few	JJ
60025	6301	27	small	small	JJ
60025	6301	28	bits	bit	NNS
60025	6301	29	of	of	IN
60025	6301	30	butter	butter	NN
60025	6301	31	.	.	.
60025	6302	1	Put	put	VB
60025	6302	2	it	-PRON-	PRP
60025	6302	3	into	into	IN
60025	6302	4	a	a	DT
60025	6302	5	cheese	cheese	NN
60025	6302	6	-	-	HYPH
60025	6302	7	toaster	toaster	NN
60025	6302	8	,	,	,
60025	6302	9	or	or	CC
60025	6302	10	into	into	IN
60025	6302	11	a	a	DT
60025	6302	12	skillet	skillet	NN
60025	6302	13	,	,	,
60025	6302	14	and	and	CC
60025	6302	15	add	add	VB
60025	6302	16	to	to	IN
60025	6302	17	it	-PRON-	PRP
60025	6302	18	a	a	DT
60025	6302	19	tea	tea	NN
60025	6302	20	-	-	HYPH
60025	6302	21	spoonful	spoonful	JJ
60025	6302	22	of	of	IN
60025	6302	23	made	make	VBN
60025	6302	24	mustard	mustard	NN
60025	6302	25	;	;	:
60025	6302	26	a	a	DT
60025	6302	27	little	little	JJ
60025	6302	28	cayenne	cayenne	NN
60025	6302	29	pepper	pepper	NN
60025	6302	30	;	;	:
60025	6302	31	and	and	CC
60025	6302	32	if	if	IN
60025	6302	33	you	-PRON-	PRP
60025	6302	34	choose	choose	VBP
60025	6302	35	,	,	,
60025	6302	36	a	a	DT
60025	6302	37	wine	wine	NN
60025	6302	38	glass	glass	NN
60025	6302	39	of	of	IN
60025	6302	40	fresh	fresh	JJ
60025	6302	41	porter	porter	NN
60025	6302	42	or	or	CC
60025	6302	43	of	of	IN
60025	6302	44	red	red	JJ
60025	6302	45	wine	wine	NN
60025	6302	46	.	.	.
60025	6303	1	Stir	stir	VB
60025	6303	2	the	the	DT
60025	6303	3	mixture	mixture	NN
60025	6303	4	over	over	IN
60025	6303	5	hot	hot	JJ
60025	6303	6	coals	coal	NNS
60025	6303	7	,	,	,
60025	6303	8	till	till	IN
60025	6303	9	it	-PRON-	PRP
60025	6303	10	is	be	VBZ
60025	6303	11	completely	completely	RB
60025	6303	12	dissolved	dissolve	VBN
60025	6303	13	;	;	:
60025	6303	14	and	and	CC
60025	6303	15	then	then	RB
60025	6303	16	brown	brown	VB
60025	6303	17	it	-PRON-	PRP
60025	6303	18	by	by	IN
60025	6303	19	holding	hold	VBG
60025	6303	20	over	over	RP
60025	6303	21	it	-PRON-	PRP
60025	6303	22	a	a	DT
60025	6303	23	salamander	salamander	JJ
60025	6303	24	,	,	,
60025	6303	25	or	or	CC
60025	6303	26	a	a	DT
60025	6303	27	red	red	JJ
60025	6303	28	-	-	HYPH
60025	6303	29	hot	hot	JJ
60025	6303	30	shovel	shovel	NN
60025	6303	31	.	.	.
60025	6304	1	Lay	lay	VB
60025	6304	2	the	the	DT
60025	6304	3	toast	toast	NN
60025	6304	4	in	in	IN
60025	6304	5	the	the	DT
60025	6304	6	bottom	bottom	NN
60025	6304	7	and	and	CC
60025	6304	8	round	round	VB
60025	6304	9	the	the	DT
60025	6304	10	sides	side	NNS
60025	6304	11	of	of	IN
60025	6304	12	a	a	DT
60025	6304	13	deep	deep	JJ
60025	6304	14	dish	dish	NN
60025	6304	15	;	;	:
60025	6304	16	put	put	VB
60025	6304	17	the	the	DT
60025	6304	18	melted	melted	JJ
60025	6304	19	cheese	cheese	NN
60025	6304	20	upon	upon	IN
60025	6304	21	it	-PRON-	PRP
60025	6304	22	,	,	,
60025	6304	23	and	and	CC
60025	6304	24	serve	serve	VB
60025	6304	25	it	-PRON-	PRP
60025	6304	26	up	up	RP
60025	6304	27	as	as	RB
60025	6304	28	hot	hot	JJ
60025	6304	29	as	as	IN
60025	6304	30	possible	possible	JJ
60025	6304	31	,	,	,
60025	6304	32	with	with	IN
60025	6304	33	dry	dry	JJ
60025	6304	34	toast	toast	NN
60025	6304	35	in	in	IN
60025	6304	36	a	a	DT
60025	6304	37	separate	separate	JJ
60025	6304	38	plate	plate	NN
60025	6304	39	;	;	:
60025	6304	40	and	and	CC
60025	6304	41	accompanied	accompany	VBN
60025	6304	42	by	by	IN
60025	6304	43	porter	porter	NN
60025	6304	44	or	or	CC
60025	6304	45	ale	ale	NN
60025	6304	46	.	.	.
60025	6305	1	This	this	DT
60025	6305	2	preparation	preparation	NN
60025	6305	3	of	of	IN
60025	6305	4	cheese	cheese	NN
60025	6305	5	is	be	VBZ
60025	6305	6	for	for	IN
60025	6305	7	a	a	DT
60025	6305	8	plain	plain	JJ
60025	6305	9	supper	supper	NN
60025	6305	10	.	.	.
60025	6306	1	Dry	Dry	NNP
60025	6306	2	cheese	cheese	NN
60025	6306	3	is	be	VBZ
60025	6306	4	frequently	frequently	RB
60025	6306	5	grated	grate	VBN
60025	6306	6	on	on	IN
60025	6306	7	little	little	JJ
60025	6306	8	plates	plate	NNS
60025	6306	9	for	for	IN
60025	6306	10	the	the	DT
60025	6306	11	tea	tea	NN
60025	6306	12	-	-	HYPH
60025	6306	13	table	table	NN
60025	6306	14	.	.	.
60025	6307	1	TO	to	IN
60025	6307	2	MAKE	MAKE	NNP
60025	6307	3	CHOCOLATE	CHOCOLATE	NNP
60025	6307	4	.	.	.
60025	6308	1	To	to	IN
60025	6308	2	each	each	DT
60025	6308	3	square	square	NN
60025	6308	4	of	of	IN
60025	6308	5	a	a	DT
60025	6308	6	chocolate	chocolate	NN
60025	6308	7	cake	cake	NN
60025	6308	8	allow	allow	VB
60025	6308	9	three	three	CD
60025	6308	10	jills	jill	NNS
60025	6308	11	,	,	,
60025	6308	12	or	or	CC
60025	6308	13	a	a	DT
60025	6308	14	chocolate	chocolate	NN
60025	6308	15	cup	cup	NN
60025	6308	16	and	and	CC
60025	6308	17	a	a	DT
60025	6308	18	half	half	NN
60025	6308	19	of	of	IN
60025	6308	20	boiling	boiling	NN
60025	6308	21	water	water	NN
60025	6308	22	.	.	.
60025	6309	1	Scrape	scrape	VB
60025	6309	2	down	down	IN
60025	6309	3	the	the	DT
60025	6309	4	chocolate	chocolate	NN
60025	6309	5	with	with	IN
60025	6309	6	a	a	DT
60025	6309	7	knife	knife	NN
60025	6309	8	,	,	,
60025	6309	9	and	and	CC
60025	6309	10	mix	mix	VB
60025	6309	11	it	-PRON-	PRP
60025	6309	12	first	first	RB
60025	6309	13	to	to	IN
60025	6309	14	a	a	DT
60025	6309	15	paste	paste	NN
60025	6309	16	with	with	IN
60025	6309	17	a	a	DT
60025	6309	18	small	small	JJ
60025	6309	19	quantity	quantity	NN
60025	6309	20	of	of	IN
60025	6309	21	the	the	DT
60025	6309	22	hot	hot	JJ
60025	6309	23	water	water	NN
60025	6309	24	;	;	:
60025	6309	25	just	just	RB
60025	6309	26	enough	enough	RB
60025	6309	27	to	to	TO
60025	6309	28	melt	melt	VB
60025	6309	29	it	-PRON-	PRP
60025	6309	30	in	in	RP
60025	6309	31	.	.	.
60025	6310	1	Then	then	RB
60025	6310	2	put	put	VB
60025	6310	3	it	-PRON-	PRP
60025	6310	4	into	into	IN
60025	6310	5	a	a	DT
60025	6310	6	block	block	NN
60025	6310	7	tin	tin	NN
60025	6310	8	pot	pot	NN
60025	6310	9	with	with	IN
60025	6310	10	the	the	DT
60025	6310	11	remainder	remainder	NN
60025	6310	12	of	of	IN
60025	6310	13	the	the	DT
60025	6310	14	water	water	NN
60025	6310	15	,	,	,
60025	6310	16	set	set	VBD
60025	6310	17	it	-PRON-	PRP
60025	6310	18	on	on	IN
60025	6310	19	hot	hot	JJ
60025	6310	20	coals	coal	NNS
60025	6310	21	;	;	:
60025	6310	22	cover	cover	VB
60025	6310	23	it	-PRON-	PRP
60025	6310	24	,	,	,
60025	6310	25	and	and	CC
60025	6310	26	let	let	VB
60025	6310	27	it	-PRON-	PRP
60025	6310	28	boil	boil	VB
60025	6310	29	(	(	-LRB-
60025	6310	30	stirring	stir	VBG
60025	6310	31	it	-PRON-	PRP
60025	6310	32	twice	twice	RB
60025	6310	33	)	)	-RRB-
60025	6310	34	till	till	IN
60025	6310	35	the	the	DT
60025	6310	36	liquid	liquid	NN
60025	6310	37	is	be	VBZ
60025	6310	38	one	one	CD
60025	6310	39	third	third	RB
60025	6310	40	reduced	reduce	VBN
60025	6310	41	.	.	.
60025	6311	1	Supply	supply	VB
60025	6311	2	that	that	IN
60025	6311	3	third	third	RB
60025	6311	4	with	with	IN
60025	6311	5	cream	cream	NN
60025	6311	6	or	or	CC
60025	6311	7	rich	rich	JJ
60025	6311	8	milk	milk	NN
60025	6311	9	;	;	:
60025	6311	10	stir	stir	VB
60025	6311	11	it	-PRON-	PRP
60025	6311	12	again	again	RB
60025	6311	13	,	,	,
60025	6311	14	and	and	CC
60025	6311	15	take	take	VB
60025	6311	16	it	-PRON-	PRP
60025	6311	17	off	off	IN
60025	6311	18	the	the	DT
60025	6311	19	fire	fire	NN
60025	6311	20	.	.	.
60025	6312	1	Serve	serve	VB
60025	6312	2	it	-PRON-	PRP
60025	6312	3	up	up	RP
60025	6312	4	as	as	RB
60025	6312	5	hot	hot	JJ
60025	6312	6	as	as	IN
60025	6312	7	possible	possible	JJ
60025	6312	8	,	,	,
60025	6312	9	with	with	IN
60025	6312	10	dry	dry	JJ
60025	6312	11	toast	toast	NN
60025	6312	12	,	,	,
60025	6312	13	or	or	CC
60025	6312	14	dry	dry	JJ
60025	6312	15	rusk	rusk	NN
60025	6312	16	.	.	.
60025	6313	1	It	-PRON-	PRP
60025	6313	2	chills	chill	VBZ
60025	6313	3	immediately	immediately	RB
60025	6313	4	.	.	.
60025	6314	1	If	if	IN
60025	6314	2	you	-PRON-	PRP
60025	6314	3	wish	wish	VBP
60025	6314	4	it	-PRON-	PRP
60025	6314	5	frothed	froth	VBD
60025	6314	6	,	,	,
60025	6314	7	pour	pour	VB
60025	6314	8	it	-PRON-	PRP
60025	6314	9	into	into	IN
60025	6314	10	the	the	DT
60025	6314	11	cup	cup	NN
60025	6314	12	,	,	,
60025	6314	13	and	and	CC
60025	6314	14	twirl	twirl	VBP
60025	6314	15	round	round	RB
60025	6314	16	in	in	IN
60025	6314	17	it	-PRON-	PRP
60025	6314	18	the	the	DT
60025	6314	19	little	little	JJ
60025	6314	20	wooden	wooden	JJ
60025	6314	21	instrument	instrument	NN
60025	6314	22	called	call	VBD
60025	6314	23	a	a	DT
60025	6314	24	chocolate	chocolate	NN
60025	6314	25	mill	mill	NN
60025	6314	26	,	,	,
60025	6314	27	till	till	IN
60025	6314	28	you	-PRON-	PRP
60025	6314	29	have	have	VBP
60025	6314	30	covered	cover	VBN
60025	6314	31	the	the	DT
60025	6314	32	top	top	NN
60025	6314	33	with	with	IN
60025	6314	34	foam	foam	NN
60025	6314	35	.	.	.
60025	6315	1	TO	to	IN
60025	6315	2	MAKE	MAKE	NNP
60025	6315	3	TEA.--In	tea.--in	NN
60025	6315	4	buying	buying	NN
60025	6315	5	tea	tea	NN
60025	6315	6	,	,	,
60025	6315	7	it	-PRON-	PRP
60025	6315	8	is	be	VBZ
60025	6315	9	best	good	JJS
60025	6315	10	to	to	TO
60025	6315	11	get	get	VB
60025	6315	12	it	-PRON-	PRP
60025	6315	13	by	by	IN
60025	6315	14	the	the	DT
60025	6315	15	box	box	NN
60025	6315	16	,	,	,
60025	6315	17	of	of	IN
60025	6315	18	an	an	DT
60025	6315	19	importer	importer	NN
60025	6315	20	,	,	,
60025	6315	21	that	that	IN
60025	6315	22	you	-PRON-	PRP
60025	6315	23	may	may	MD
60025	6315	24	be	be	VB
60025	6315	25	sure	sure	JJ
60025	6315	26	of	of	IN
60025	6315	27	having	have	VBG
60025	6315	28	it	-PRON-	PRP
60025	6315	29	fresh	fresh	JJ
60025	6315	30	,	,	,
60025	6315	31	and	and	CC
60025	6315	32	unmixed	unmixed	JJ
60025	6315	33	with	with	IN
60025	6315	34	any	any	DT
60025	6315	35	that	that	WDT
60025	6315	36	is	be	VBZ
60025	6315	37	old	old	JJ
60025	6315	38	and	and	CC
60025	6315	39	of	of	IN
60025	6315	40	inferior	inferior	JJ
60025	6315	41	quality	quality	NN
60025	6315	42	.	.	.
60025	6316	1	The	the	DT
60025	6316	2	box	box	NN
60025	6316	3	should	should	MD
60025	6316	4	be	be	VB
60025	6316	5	kept	keep	VBN
60025	6316	6	in	in	IN
60025	6316	7	a	a	DT
60025	6316	8	very	very	RB
60025	6316	9	dry	dry	JJ
60025	6316	10	place	place	NN
60025	6316	11	.	.	.
60025	6317	1	If	if	IN
60025	6317	2	green	green	JJ
60025	6317	3	tea	tea	NN
60025	6317	4	is	be	VBZ
60025	6317	5	good	good	JJ
60025	6317	6	,	,	,
60025	6317	7	it	-PRON-	PRP
60025	6317	8	will	will	MD
60025	6317	9	look	look	VB
60025	6317	10	green	green	JJ
60025	6317	11	in	in	IN
60025	6317	12	the	the	DT
60025	6317	13	cup	cup	NN
60025	6317	14	when	when	WRB
60025	6317	15	poured	pour	VBD
60025	6317	16	out	out	RP
60025	6317	17	.	.	.
60025	6318	1	Black	black	JJ
60025	6318	2	tea	tea	NN
60025	6318	3	should	should	MD
60025	6318	4	be	be	VB
60025	6318	5	dark	dark	RB
60025	6318	6	coloured	colour	VBN
60025	6318	7	and	and	CC
60025	6318	8	have	have	VB
60025	6318	9	a	a	DT
60025	6318	10	fragrant	fragrant	JJ
60025	6318	11	flowery	flowery	NN
60025	6318	12	smell	smell	NN
60025	6318	13	.	.	.
60025	6319	1	The	the	DT
60025	6319	2	best	good	JJS
60025	6319	3	pots	pot	NNS
60025	6319	4	for	for	IN
60025	6319	5	making	make	VBG
60025	6319	6	tea	tea	NN
60025	6319	7	are	be	VBP
60025	6319	8	those	those	DT
60025	6319	9	of	of	IN
60025	6319	10	china	china	NNP
60025	6319	11	.	.	.
60025	6320	1	Metal	metal	NN
60025	6320	2	and	and	CC
60025	6320	3	Wedgwood	wedgwood	NN
60025	6320	4	tea	tea	NN
60025	6320	5	-	-	HYPH
60025	6320	6	pots	pot	NNS
60025	6320	7	by	by	IN
60025	6320	8	frequent	frequent	JJ
60025	6320	9	use	use	NN
60025	6320	10	will	will	MD
60025	6320	11	often	often	RB
60025	6320	12	communicate	communicate	VB
60025	6320	13	a	a	DT
60025	6320	14	disagreeable	disagreeable	JJ
60025	6320	15	taste	taste	NN
60025	6320	16	to	to	IN
60025	6320	17	the	the	DT
60025	6320	18	tea	tea	NN
60025	6320	19	.	.	.
60025	6321	1	This	this	DT
60025	6321	2	disadvantage	disadvantage	NN
60025	6321	3	may	may	MD
60025	6321	4	be	be	VB
60025	6321	5	remedied	remedie	VBN
60025	6321	6	in	in	IN
60025	6321	7	Wedgwood	wedgwood	NN
60025	6321	8	ware	ware	NN
60025	6321	9	,	,	,
60025	6321	10	by	by	IN
60025	6321	11	occasionally	occasionally	RB
60025	6321	12	boiling	boil	VBG
60025	6321	13	the	the	DT
60025	6321	14	tea	tea	NN
60025	6321	15	-	-	HYPH
60025	6321	16	pots	pot	NNS
60025	6321	17	in	in	IN
60025	6321	18	a	a	DT
60025	6321	19	vessel	vessel	NN
60025	6321	20	of	of	IN
60025	6321	21	hot	hot	JJ
60025	6321	22	water	water	NN
60025	6321	23	.	.	.
60025	6322	1	In	in	IN
60025	6322	2	preparing	prepare	VBG
60025	6322	3	to	to	TO
60025	6322	4	make	make	VB
60025	6322	5	tea	tea	NN
60025	6322	6	,	,	,
60025	6322	7	let	let	VB
60025	6322	8	the	the	DT
60025	6322	9	pot	pot	NN
60025	6322	10	be	be	VB
60025	6322	11	twice	twice	RB
60025	6322	12	scalded	scald	VBN
60025	6322	13	from	from	IN
60025	6322	14	the	the	DT
60025	6322	15	tea	tea	NN
60025	6322	16	-	-	HYPH
60025	6322	17	kettle	kettle	NN
60025	6322	18	,	,	,
60025	6322	19	which	which	WDT
60025	6322	20	must	must	MD
60025	6322	21	be	be	VB
60025	6322	22	boiling	boil	VBG
60025	6322	23	hard	hard	RB
60025	6322	24	at	at	IN
60025	6322	25	the	the	DT
60025	6322	26	moment	moment	NN
60025	6322	27	the	the	DT
60025	6322	28	water	water	NN
60025	6322	29	is	be	VBZ
60025	6322	30	poured	pour	VBN
60025	6322	31	on	on	IN
60025	6322	32	the	the	DT
60025	6322	33	tea	tea	NN
60025	6322	34	;	;	:
60025	6322	35	otherwise	otherwise	RB
60025	6322	36	it	-PRON-	PRP
60025	6322	37	will	will	MD
60025	6322	38	be	be	VB
60025	6322	39	weak	weak	JJ
60025	6322	40	and	and	CC
60025	6322	41	insipid	insipid	JJ
60025	6322	42	,	,	,
60025	6322	43	even	even	RB
60025	6322	44	when	when	WRB
60025	6322	45	a	a	DT
60025	6322	46	large	large	JJ
60025	6322	47	quantity	quantity	NN
60025	6322	48	is	be	VBZ
60025	6322	49	put	put	VBN
60025	6322	50	in	in	RP
60025	6322	51	.	.	.
60025	6323	1	The	the	DT
60025	6323	2	best	good	JJS
60025	6323	3	way	way	NN
60025	6323	4	is	be	VBZ
60025	6323	5	to	to	TO
60025	6323	6	have	have	VB
60025	6323	7	a	a	DT
60025	6323	8	chafing	chafe	VBG
60025	6323	9	dish	dish	NN
60025	6323	10	,	,	,
60025	6323	11	with	with	IN
60025	6323	12	a	a	DT
60025	6323	13	kettle	kettle	NN
60025	6323	14	always	always	RB
60025	6323	15	boiling	boil	VBG
60025	6323	16	on	on	IN
60025	6323	17	it	-PRON-	PRP
60025	6323	18	,	,	,
60025	6323	19	in	in	IN
60025	6323	20	the	the	DT
60025	6323	21	room	room	NN
60025	6323	22	where	where	WRB
60025	6323	23	the	the	DT
60025	6323	24	tea	tea	NN
60025	6323	25	is	be	VBZ
60025	6323	26	made	make	VBN
60025	6323	27	.	.	.
60025	6324	1	It	-PRON-	PRP
60025	6324	2	is	be	VBZ
60025	6324	3	a	a	DT
60025	6324	4	good	good	JJ
60025	6324	5	rule	rule	NN
60025	6324	6	to	to	TO
60025	6324	7	allow	allow	VB
60025	6324	8	two	two	CD
60025	6324	9	heaping	heap	VBG
60025	6324	10	tea	tea	NN
60025	6324	11	-	-	HYPH
60025	6324	12	spoonfuls	spoonful	NNS
60025	6324	13	of	of	IN
60025	6324	14	tea	tea	NN
60025	6324	15	to	to	IN
60025	6324	16	a	a	DT
60025	6324	17	large	large	JJ
60025	6324	18	cup	cup	NN
60025	6324	19	-	-	HYPH
60025	6324	20	full	full	JJ
60025	6324	21	of	of	IN
60025	6324	22	water	water	NN
60025	6324	23	,	,	,
60025	6324	24	or	or	CC
60025	6324	25	two	two	CD
60025	6324	26	tea	tea	NN
60025	6324	27	-	-	HYPH
60025	6324	28	spoonfuls	spoonful	NNS
60025	6324	29	for	for	IN
60025	6324	30	each	each	DT
60025	6324	31	grown	grown	JJ
60025	6324	32	person	person	NN
60025	6324	33	that	that	WDT
60025	6324	34	is	be	VBZ
60025	6324	35	to	to	TO
60025	6324	36	drink	drink	VB
60025	6324	37	tea	tea	NN
60025	6324	38	,	,	,
60025	6324	39	and	and	CC
60025	6324	40	one	one	CD
60025	6324	41	spoonful	spoonful	JJ
60025	6324	42	extra	extra	NN
60025	6324	43	.	.	.
60025	6325	1	The	the	DT
60025	6325	2	pot	pot	NN
60025	6325	3	being	be	VBG
60025	6325	4	twice	twice	RB
60025	6325	5	scalded	scald	VBN
60025	6325	6	,	,	,
60025	6325	7	put	put	VBN
60025	6325	8	in	in	IN
60025	6325	9	the	the	DT
60025	6325	10	tea	tea	NN
60025	6325	11	,	,	,
60025	6325	12	and	and	CC
60025	6325	13	pour	pour	VB
60025	6325	14	on	on	IN
60025	6325	15	the	the	DT
60025	6325	16	water	water	NN
60025	6325	17	about	about	RB
60025	6325	18	ten	ten	CD
60025	6325	19	minutes	minute	NNS
60025	6325	20	before	before	IN
60025	6325	21	you	-PRON-	PRP
60025	6325	22	want	want	VBP
60025	6325	23	to	to	TO
60025	6325	24	fill	fill	VB
60025	6325	25	the	the	DT
60025	6325	26	cups	cup	NNS
60025	6325	27	,	,	,
60025	6325	28	that	that	IN
60025	6325	29	it	-PRON-	PRP
60025	6325	30	may	may	MD
60025	6325	31	have	have	VB
60025	6325	32	time	time	NN
60025	6325	33	to	to	TO
60025	6325	34	draw	draw	VB
60025	6325	35	or	or	CC
60025	6325	36	infuse	infuse	VB
60025	6325	37	.	.	.
60025	6326	1	Have	have	VBP
60025	6326	2	hot	hot	JJ
60025	6326	3	water	water	NN
60025	6326	4	in	in	IN
60025	6326	5	another	another	DT
60025	6326	6	pot	pot	NN
60025	6326	7	,	,	,
60025	6326	8	to	to	TO
60025	6326	9	weaken	weaken	VB
60025	6326	10	the	the	DT
60025	6326	11	cups	cup	NNS
60025	6326	12	of	of	IN
60025	6326	13	those	those	DT
60025	6326	14	that	that	WDT
60025	6326	15	like	like	VBP
60025	6326	16	it	-PRON-	PRP
60025	6326	17	so	so	RB
60025	6326	18	.	.	.
60025	6327	1	That	that	IN
60025	6327	2	the	the	DT
60025	6327	3	second	second	JJ
60025	6327	4	course	course	NN
60025	6327	5	of	of	IN
60025	6327	6	cups	cup	NNS
60025	6327	7	may	may	MD
60025	6327	8	be	be	VB
60025	6327	9	as	as	RB
60025	6327	10	strong	strong	JJ
60025	6327	11	as	as	IN
60025	6327	12	the	the	DT
60025	6327	13	first	first	JJ
60025	6327	14	,	,	,
60025	6327	15	put	put	VB
60025	6327	16	some	some	DT
60025	6327	17	tea	tea	NN
60025	6327	18	into	into	IN
60025	6327	19	a	a	DT
60025	6327	20	cup	cup	NN
60025	6327	21	just	just	RB
60025	6327	22	before	before	IN
60025	6327	23	you	-PRON-	PRP
60025	6327	24	sit	sit	VBP
60025	6327	25	down	down	RP
60025	6327	26	to	to	IN
60025	6327	27	table	table	NN
60025	6327	28	,	,	,
60025	6327	29	pour	pour	VB
60025	6327	30	on	on	IN
60025	6327	31	it	-PRON-	PRP
60025	6327	32	a	a	DT
60025	6327	33	very	very	RB
60025	6327	34	little	little	JJ
60025	6327	35	boiling	boiling	NN
60025	6327	36	water	water	NN
60025	6327	37	,	,	,
60025	6327	38	(	(	-LRB-
60025	6327	39	just	just	RB
60025	6327	40	enough	enough	RB
60025	6327	41	to	to	TO
60025	6327	42	cover	cover	VB
60025	6327	43	it	-PRON-	PRP
60025	6327	44	,	,	,
60025	6327	45	)	)	-RRB-
60025	6327	46	set	set	VBD
60025	6327	47	a	a	DT
60025	6327	48	saucer	saucer	NN
60025	6327	49	over	over	IN
60025	6327	50	it	-PRON-	PRP
60025	6327	51	to	to	TO
60025	6327	52	keep	keep	VB
60025	6327	53	in	in	IN
60025	6327	54	the	the	DT
60025	6327	55	steam	steam	NN
60025	6327	56	,	,	,
60025	6327	57	and	and	CC
60025	6327	58	let	let	VB
60025	6327	59	it	-PRON-	PRP
60025	6327	60	infuse	infuse	VB
60025	6327	61	till	till	IN
60025	6327	62	you	-PRON-	PRP
60025	6327	63	have	have	VBP
60025	6327	64	filled	fill	VBN
60025	6327	65	all	all	PDT
60025	6327	66	the	the	DT
60025	6327	67	first	first	JJ
60025	6327	68	cups	cup	NNS
60025	6327	69	;	;	:
60025	6327	70	then	then	RB
60025	6327	71	add	add	VB
60025	6327	72	it	-PRON-	PRP
60025	6327	73	to	to	IN
60025	6327	74	that	that	DT
60025	6327	75	already	already	RB
60025	6327	76	in	in	IN
60025	6327	77	the	the	DT
60025	6327	78	tea	tea	NN
60025	6327	79	-	-	HYPH
60025	6327	80	pot	pot	NN
60025	6327	81	,	,	,
60025	6327	82	and	and	CC
60025	6327	83	pour	pour	VB
60025	6327	84	in	in	IN
60025	6327	85	a	a	DT
60025	6327	86	little	little	JJ
60025	6327	87	boiling	boiling	NN
60025	6327	88	water	water	NN
60025	6327	89	from	from	IN
60025	6327	90	the	the	DT
60025	6327	91	kettle	kettle	NN
60025	6327	92	.	.	.
60025	6328	1	Except	except	IN
60025	6328	2	that	that	IN
60025	6328	3	it	-PRON-	PRP
60025	6328	4	is	be	VBZ
60025	6328	5	less	less	RBR
60025	6328	6	convenient	convenient	JJ
60025	6328	7	for	for	IN
60025	6328	8	a	a	DT
60025	6328	9	large	large	JJ
60025	6328	10	family	family	NN
60025	6328	11	,	,	,
60025	6328	12	a	a	DT
60025	6328	13	kettle	kettle	NN
60025	6328	14	on	on	IN
60025	6328	15	a	a	DT
60025	6328	16	chafing	chafe	VBG
60025	6328	17	dish	dish	NN
60025	6328	18	is	be	VBZ
60025	6328	19	better	well	JJR
60025	6328	20	than	than	IN
60025	6328	21	an	an	DT
60025	6328	22	urn	urn	NN
60025	6328	23	,	,	,
60025	6328	24	as	as	IN
60025	6328	25	the	the	DT
60025	6328	26	water	water	NN
60025	6328	27	may	may	MD
60025	6328	28	be	be	VB
60025	6328	29	kept	keep	VBN
60025	6328	30	longer	long	RBR
60025	6328	31	boiling	boil	VBG
60025	6328	32	.	.	.
60025	6329	1	In	in	IN
60025	6329	2	making	make	VBG
60025	6329	3	black	black	JJ
60025	6329	4	tea	tea	NN
60025	6329	5	,	,	,
60025	6329	6	use	use	VB
60025	6329	7	a	a	DT
60025	6329	8	larger	large	JJR
60025	6329	9	quantity	quantity	NN
60025	6329	10	than	than	IN
60025	6329	11	of	of	IN
60025	6329	12	green	green	JJ
60025	6329	13	,	,	,
60025	6329	14	as	as	IN
60025	6329	15	it	-PRON-	PRP
60025	6329	16	is	be	VBZ
60025	6329	17	of	of	IN
60025	6329	18	a	a	DT
60025	6329	19	much	much	RB
60025	6329	20	weaker	weak	JJR
60025	6329	21	nature	nature	NN
60025	6329	22	.	.	.
60025	6330	1	The	the	DT
60025	6330	2	best	good	JJS
60025	6330	3	black	black	JJ
60025	6330	4	teas	tea	NNS
60025	6330	5	in	in	IN
60025	6330	6	general	general	JJ
60025	6330	7	use	use	NN
60025	6330	8	are	be	VBP
60025	6330	9	pekoe	pekoe	JJ
60025	6330	10	and	and	CC
60025	6330	11	pouchong	pouchong	NN
60025	6330	12	;	;	:
60025	6330	13	the	the	DT
60025	6330	14	best	good	JJS
60025	6330	15	green	green	JJ
60025	6330	16	teas	tea	NNS
60025	6330	17	are	be	VBP
60025	6330	18	imperial	imperial	JJ
60025	6330	19	,	,	,
60025	6330	20	young	young	JJ
60025	6330	21	hyson	hyson	NN
60025	6330	22	,	,	,
60025	6330	23	and	and	CC
60025	6330	24	gunpowder	gunpowder	NNP
60025	6330	25	.	.	.
60025	6331	1	TO	to	IN
60025	6331	2	MAKE	MAKE	NNP
60025	6331	3	COFFEE	COFFEE	NNP
60025	6331	4	--	--	:
60025	6331	5	The	the	DT
60025	6331	6	manner	manner	NN
60025	6331	7	in	in	IN
60025	6331	8	which	which	WDT
60025	6331	9	coffee	coffee	NN
60025	6331	10	is	be	VBZ
60025	6331	11	roasted	roast	VBN
60025	6331	12	is	be	VBZ
60025	6331	13	of	of	IN
60025	6331	14	great	great	JJ
60025	6331	15	importance	importance	NN
60025	6331	16	to	to	IN
60025	6331	17	its	-PRON-	PRP$
60025	6331	18	flavour	flavour	NN
60025	6331	19	.	.	.
60025	6332	1	If	if	IN
60025	6332	2	roasted	roast	VBN
60025	6332	3	too	too	RB
60025	6332	4	little	little	JJ
60025	6332	5	,	,	,
60025	6332	6	it	-PRON-	PRP
60025	6332	7	will	will	MD
60025	6332	8	be	be	VB
60025	6332	9	weak	weak	JJ
60025	6332	10	and	and	CC
60025	6332	11	insipid	insipid	JJ
60025	6332	12	;	;	:
60025	6332	13	if	if	IN
60025	6332	14	too	too	RB
60025	6332	15	much	much	JJ
60025	6332	16	,	,	,
60025	6332	17	the	the	DT
60025	6332	18	taste	taste	NN
60025	6332	19	will	will	MD
60025	6332	20	be	be	VB
60025	6332	21	bitter	bitter	JJ
60025	6332	22	and	and	CC
60025	6332	23	unpleasant	unpleasant	JJ
60025	6332	24	.	.	.
60025	6333	1	To	to	TO
60025	6333	2	have	have	VB
60025	6333	3	it	-PRON-	PRP
60025	6333	4	very	very	RB
60025	6333	5	good	good	JJ
60025	6333	6	,	,	,
60025	6333	7	it	-PRON-	PRP
60025	6333	8	should	should	MD
60025	6333	9	be	be	VB
60025	6333	10	roasted	roast	VBN
60025	6333	11	immediately	immediately	RB
60025	6333	12	before	before	IN
60025	6333	13	it	-PRON-	PRP
60025	6333	14	is	be	VBZ
60025	6333	15	made	make	VBN
60025	6333	16	,	,	,
60025	6333	17	doing	do	VBG
60025	6333	18	no	no	DT
60025	6333	19	more	more	JJR
60025	6333	20	than	than	IN
60025	6333	21	the	the	DT
60025	6333	22	quantity	quantity	NN
60025	6333	23	you	-PRON-	PRP
60025	6333	24	want	want	VBP
60025	6333	25	at	at	IN
60025	6333	26	that	that	DT
60025	6333	27	time	time	NN
60025	6333	28	.	.	.
60025	6334	1	It	-PRON-	PRP
60025	6334	2	loses	lose	VBZ
60025	6334	3	much	much	JJ
60025	6334	4	of	of	IN
60025	6334	5	its	-PRON-	PRP$
60025	6334	6	strength	strength	NN
60025	6334	7	by	by	IN
60025	6334	8	keeping	keep	VBG
60025	6334	9	,	,	,
60025	6334	10	even	even	RB
60025	6334	11	in	in	IN
60025	6334	12	twenty	twenty	CD
60025	6334	13	-	-	HYPH
60025	6334	14	four	four	CD
60025	6334	15	hours	hour	NNS
60025	6334	16	after	after	IN
60025	6334	17	roasting	roast	VBG
60025	6334	18	.	.	.
60025	6335	1	It	-PRON-	PRP
60025	6335	2	should	should	MD
60025	6335	3	on	on	IN
60025	6335	4	no	no	DT
60025	6335	5	consideration	consideration	NN
60025	6335	6	be	be	VB
60025	6335	7	ground	grind	VBN
60025	6335	8	till	till	IN
60025	6335	9	directly	directly	RB
60025	6335	10	before	before	IN
60025	6335	11	it	-PRON-	PRP
60025	6335	12	is	be	VBZ
60025	6335	13	made	make	VBN
60025	6335	14	.	.	.
60025	6336	1	Every	every	DT
60025	6336	2	family	family	NN
60025	6336	3	should	should	MD
60025	6336	4	be	be	VB
60025	6336	5	provided	provide	VBN
60025	6336	6	with	with	IN
60025	6336	7	a	a	DT
60025	6336	8	coffee	coffee	NN
60025	6336	9	roaster	roaster	NN
60025	6336	10	,	,	,
60025	6336	11	which	which	WDT
60025	6336	12	is	be	VBZ
60025	6336	13	an	an	DT
60025	6336	14	iron	iron	NN
60025	6336	15	cylinder	cylinder	NN
60025	6336	16	to	to	TO
60025	6336	17	stand	stand	VB
60025	6336	18	before	before	IN
60025	6336	19	the	the	DT
60025	6336	20	fire	fire	NN
60025	6336	21	,	,	,
60025	6336	22	and	and	CC
60025	6336	23	is	be	VBZ
60025	6336	24	either	either	CC
60025	6336	25	turned	turn	VBN
60025	6336	26	by	by	RP
60025	6336	27	a	a	DT
60025	6336	28	handle	handle	NN
60025	6336	29	,	,	,
60025	6336	30	or	or	CC
60025	6336	31	wound	wound	VB
60025	6336	32	up	up	RP
60025	6336	33	like	like	IN
60025	6336	34	a	a	DT
60025	6336	35	jack	jack	NN
60025	6336	36	to	to	TO
60025	6336	37	go	go	VB
60025	6336	38	of	of	IN
60025	6336	39	itself	-PRON-	PRP
60025	6336	40	.	.	.
60025	6337	1	If	if	IN
60025	6337	2	roasted	roast	VBN
60025	6337	3	in	in	IN
60025	6337	4	an	an	DT
60025	6337	5	open	open	JJ
60025	6337	6	pot	pot	NN
60025	6337	7	or	or	CC
60025	6337	8	pan	pan	NN
60025	6337	9	,	,	,
60025	6337	10	much	much	JJ
60025	6337	11	of	of	IN
60025	6337	12	the	the	DT
60025	6337	13	flavour	flavour	NN
60025	6337	14	evaporates	evaporate	NNS
60025	6337	15	in	in	IN
60025	6337	16	the	the	DT
60025	6337	17	process	process	NN
60025	6337	18	.	.	.
60025	6338	1	Before	before	IN
60025	6338	2	the	the	DT
60025	6338	3	coffee	coffee	NN
60025	6338	4	is	be	VBZ
60025	6338	5	put	put	VBN
60025	6338	6	into	into	IN
60025	6338	7	the	the	DT
60025	6338	8	roaster	roaster	NN
60025	6338	9	,	,	,
60025	6338	10	it	-PRON-	PRP
60025	6338	11	should	should	MD
60025	6338	12	be	be	VB
60025	6338	13	carefully	carefully	RB
60025	6338	14	examined	examine	VBN
60025	6338	15	and	and	CC
60025	6338	16	picked	pick	VBN
60025	6338	17	,	,	,
60025	6338	18	lest	lest	IN
60025	6338	19	there	there	EX
60025	6338	20	should	should	MD
60025	6338	21	be	be	VB
60025	6338	22	stones	stone	NNS
60025	6338	23	or	or	CC
60025	6338	24	bad	bad	JJ
60025	6338	25	grains	grain	NNS
60025	6338	26	among	among	IN
60025	6338	27	it	-PRON-	PRP
60025	6338	28	.	.	.
60025	6339	1	It	-PRON-	PRP
60025	6339	2	should	should	MD
60025	6339	3	be	be	VB
60025	6339	4	roasted	roast	VBN
60025	6339	5	of	of	IN
60025	6339	6	a	a	DT
60025	6339	7	bright	bright	JJ
60025	6339	8	brown	brown	JJ
60025	6339	9	;	;	:
60025	6339	10	and	and	CC
60025	6339	11	will	will	MD
60025	6339	12	be	be	VB
60025	6339	13	improved	improve	VBN
60025	6339	14	by	by	IN
60025	6339	15	putting	put	VBG
60025	6339	16	among	among	IN
60025	6339	17	it	-PRON-	PRP
60025	6339	18	a	a	DT
60025	6339	19	piece	piece	NN
60025	6339	20	of	of	IN
60025	6339	21	butter	butter	NN
60025	6339	22	when	when	WRB
60025	6339	23	about	about	IN
60025	6339	24	half	half	NN
60025	6339	25	done	do	VBN
60025	6339	26	.	.	.
60025	6340	1	Watch	watch	VB
60025	6340	2	it	-PRON-	PRP
60025	6340	3	carefully	carefully	RB
60025	6340	4	while	while	IN
60025	6340	5	roasting	roast	VBG
60025	6340	6	,	,	,
60025	6340	7	looking	look	VBG
60025	6340	8	at	at	IN
60025	6340	9	it	-PRON-	PRP
60025	6340	10	frequently	frequently	RB
60025	6340	11	.	.	.
60025	6341	1	A	a	DT
60025	6341	2	coffee	coffee	NN
60025	6341	3	-	-	HYPH
60025	6341	4	mill	mill	NN
60025	6341	5	affixed	affix	VBN
60025	6341	6	to	to	IN
60025	6341	7	the	the	DT
60025	6341	8	wall	wall	NN
60025	6341	9	is	be	VBZ
60025	6341	10	far	far	RB
60025	6341	11	more	more	RBR
60025	6341	12	convenient	convenient	JJ
60025	6341	13	than	than	IN
60025	6341	14	one	one	NN
60025	6341	15	that	that	WDT
60025	6341	16	must	must	MD
60025	6341	17	be	be	VB
60025	6341	18	held	hold	VBN
60025	6341	19	on	on	IN
60025	6341	20	the	the	DT
60025	6341	21	lap	lap	NN
60025	6341	22	.	.	.
60025	6342	1	It	-PRON-	PRP
60025	6342	2	is	be	VBZ
60025	6342	3	best	good	JJS
60025	6342	4	to	to	TO
60025	6342	5	grind	grind	VB
60025	6342	6	the	the	DT
60025	6342	7	coffee	coffee	NN
60025	6342	8	while	while	IN
60025	6342	9	warm	warm	JJ
60025	6342	10	.	.	.
60025	6343	1	Allow	allow	VB
60025	6343	2	half	half	PDT
60025	6343	3	a	a	DT
60025	6343	4	pint	pint	NN
60025	6343	5	of	of	IN
60025	6343	6	ground	ground	NN
60025	6343	7	coffee	coffee	NN
60025	6343	8	to	to	IN
60025	6343	9	one	one	CD
60025	6343	10	quart	quart	NN
60025	6343	11	of	of	IN
60025	6343	12	water	water	NN
60025	6343	13	.	.	.
60025	6344	1	If	if	IN
60025	6344	2	the	the	DT
60025	6344	3	coffee	coffee	NN
60025	6344	4	is	be	VBZ
60025	6344	5	not	not	RB
60025	6344	6	freshly	freshly	RB
60025	6344	7	roasted	roast	VBN
60025	6344	8	,	,	,
60025	6344	9	you	-PRON-	PRP
60025	6344	10	should	should	MD
60025	6344	11	put	put	VB
60025	6344	12	in	in	RP
60025	6344	13	more	more	JJR
60025	6344	14	.	.	.
60025	6345	1	Put	put	VB
60025	6345	2	the	the	DT
60025	6345	3	water	water	NN
60025	6345	4	into	into	IN
60025	6345	5	the	the	DT
60025	6345	6	tin	tin	JJ
60025	6345	7	coffee	coffee	NN
60025	6345	8	-	-	HYPH
60025	6345	9	pot	pot	NN
60025	6345	10	,	,	,
60025	6345	11	and	and	CC
60025	6345	12	set	set	VBD
60025	6345	13	it	-PRON-	PRP
60025	6345	14	on	on	IN
60025	6345	15	hot	hot	JJ
60025	6345	16	coals	coal	NNS
60025	6345	17	;	;	:
60025	6345	18	when	when	WRB
60025	6345	19	it	-PRON-	PRP
60025	6345	20	boils	boil	VBZ
60025	6345	21	,	,	,
60025	6345	22	put	put	VBN
60025	6345	23	in	in	IN
60025	6345	24	the	the	DT
60025	6345	25	coffee	coffee	NN
60025	6345	26	,	,	,
60025	6345	27	a	a	DT
60025	6345	28	spoonful	spoonful	JJ
60025	6345	29	at	at	IN
60025	6345	30	a	a	DT
60025	6345	31	time	time	NN
60025	6345	32	,	,	,
60025	6345	33	(	(	-LRB-
60025	6345	34	stirring	stir	VBG
60025	6345	35	it	-PRON-	PRP
60025	6345	36	between	between	IN
60025	6345	37	each	each	DT
60025	6345	38	spoonful	spoonful	JJ
60025	6345	39	,	,	,
60025	6345	40	)	)	-RRB-
60025	6345	41	and	and	CC
60025	6345	42	add	add	VB
60025	6345	43	two	two	CD
60025	6345	44	or	or	CC
60025	6345	45	three	three	CD
60025	6345	46	chips	chip	NNS
60025	6345	47	of	of	IN
60025	6345	48	isinglass	isinglass	NN
60025	6345	49	,	,	,
60025	6345	50	or	or	CC
60025	6345	51	the	the	DT
60025	6345	52	white	white	NN
60025	6345	53	of	of	IN
60025	6345	54	an	an	DT
60025	6345	55	egg	egg	NN
60025	6345	56	.	.	.
60025	6346	1	Stir	stir	VB
60025	6346	2	it	-PRON-	PRP
60025	6346	3	frequently	frequently	RB
60025	6346	4	,	,	,
60025	6346	5	till	till	IN
60025	6346	6	it	-PRON-	PRP
60025	6346	7	has	have	VBZ
60025	6346	8	risen	rise	VBN
60025	6346	9	up	up	RP
60025	6346	10	to	to	IN
60025	6346	11	the	the	DT
60025	6346	12	top	top	NN
60025	6346	13	in	in	IN
60025	6346	14	boiling	boiling	NN
60025	6346	15	;	;	:
60025	6346	16	then	then	RB
60025	6346	17	set	set	VB
60025	6346	18	it	-PRON-	PRP
60025	6346	19	a	a	DT
60025	6346	20	little	little	JJ
60025	6346	21	farther	far	RBR
60025	6346	22	from	from	IN
60025	6346	23	the	the	DT
60025	6346	24	fire	fire	NN
60025	6346	25	,	,	,
60025	6346	26	and	and	CC
60025	6346	27	boil	boil	VB
60025	6346	28	it	-PRON-	PRP
60025	6346	29	gently	gently	RB
60025	6346	30	for	for	IN
60025	6346	31	ten	ten	CD
60025	6346	32	minutes	minute	NNS
60025	6346	33	,	,	,
60025	6346	34	or	or	CC
60025	6346	35	a	a	DT
60025	6346	36	quarter	quarter	NN
60025	6346	37	of	of	IN
60025	6346	38	an	an	DT
60025	6346	39	hour	hour	NN
60025	6346	40	;	;	:
60025	6346	41	after	after	IN
60025	6346	42	which	which	WDT
60025	6346	43	pour	pour	VBP
60025	6346	44	in	in	IN
60025	6346	45	a	a	DT
60025	6346	46	tea	tea	NN
60025	6346	47	-	-	HYPH
60025	6346	48	cup	cup	NN
60025	6346	49	of	of	IN
60025	6346	50	cold	cold	JJ
60025	6346	51	water	water	NN
60025	6346	52	,	,	,
60025	6346	53	and	and	CC
60025	6346	54	put	put	VBD
60025	6346	55	it	-PRON-	PRP
60025	6346	56	in	in	IN
60025	6346	57	the	the	DT
60025	6346	58	corner	corner	NN
60025	6346	59	to	to	TO
60025	6346	60	settle	settle	VB
60025	6346	61	for	for	IN
60025	6346	62	ten	ten	CD
60025	6346	63	minutes	minute	NNS
60025	6346	64	.	.	.
60025	6347	1	Scald	Scald	NNP
60025	6347	2	your	-PRON-	PRP$
60025	6347	3	silver	silver	NN
60025	6347	4	or	or	CC
60025	6347	5	china	china	NNP
60025	6347	6	pot	pot	NN
60025	6347	7	,	,	,
60025	6347	8	and	and	CC
60025	6347	9	transfer	transfer	VB
60025	6347	10	the	the	DT
60025	6347	11	coffee	coffee	NN
60025	6347	12	to	to	IN
60025	6347	13	it	-PRON-	PRP
60025	6347	14	;	;	:
60025	6347	15	carefully	carefully	RB
60025	6347	16	pouring	pour	VBG
60025	6347	17	it	-PRON-	PRP
60025	6347	18	off	off	RP
60025	6347	19	from	from	IN
60025	6347	20	the	the	DT
60025	6347	21	grounds	ground	NNS
60025	6347	22	,	,	,
60025	6347	23	so	so	IN
60025	6347	24	as	as	IN
60025	6347	25	not	not	RB
60025	6347	26	to	to	TO
60025	6347	27	disturb	disturb	VB
60025	6347	28	them	-PRON-	PRP
60025	6347	29	.	.	.
60025	6348	1	If	if	IN
60025	6348	2	coffee	coffee	NN
60025	6348	3	is	be	VBZ
60025	6348	4	allowed	allow	VBN
60025	6348	5	to	to	TO
60025	6348	6	boil	boil	VB
60025	6348	7	too	too	RB
60025	6348	8	long	long	RB
60025	6348	9	,	,	,
60025	6348	10	it	-PRON-	PRP
60025	6348	11	will	will	MD
60025	6348	12	lose	lose	VB
60025	6348	13	much	much	JJ
60025	6348	14	of	of	IN
60025	6348	15	its	-PRON-	PRP$
60025	6348	16	strength	strength	NN
60025	6348	17	,	,	,
60025	6348	18	and	and	CC
60025	6348	19	also	also	RB
60025	6348	20	become	become	VBP
60025	6348	21	sour	sour	JJ
60025	6348	22	.	.	.
60025	6349	1	FRENCH	FRENCH	NNP
60025	6349	2	COFFEE.--To	COFFEE.--To	NNP
60025	6349	3	make	make	VBP
60025	6349	4	coffee	coffee	NN
60025	6349	5	without	without	IN
60025	6349	6	boiling	boil	VBG
60025	6349	7	,	,	,
60025	6349	8	you	-PRON-	PRP
60025	6349	9	must	must	MD
60025	6349	10	have	have	VB
60025	6349	11	a	a	DT
60025	6349	12	biggin	biggin	NN
60025	6349	13	,	,	,
60025	6349	14	the	the	DT
60025	6349	15	best	good	JJS
60025	6349	16	sort	sort	NN
60025	6349	17	of	of	IN
60025	6349	18	which	which	WDT
60025	6349	19	is	be	VBZ
60025	6349	20	what	what	WP
60025	6349	21	in	in	IN
60025	6349	22	France	France	NNP
60025	6349	23	is	be	VBZ
60025	6349	24	called	call	VBN
60025	6349	25	a	a	DT
60025	6349	26	Grecque	Grecque	NNP
60025	6349	27	.	.	.
60025	6350	1	They	-PRON-	PRP
60025	6350	2	are	be	VBP
60025	6350	3	to	to	TO
60025	6350	4	be	be	VB
60025	6350	5	had	have	VBN
60025	6350	6	of	of	IN
60025	6350	7	various	various	JJ
60025	6350	8	sizes	size	NNS
60025	6350	9	and	and	CC
60025	6350	10	prices	price	NNS
60025	6350	11	at	at	IN
60025	6350	12	the	the	DT
60025	6350	13	tin	tin	NN
60025	6350	14	stores	store	NNS
60025	6350	15	.	.	.
60025	6351	1	Coffee	coffee	NN
60025	6351	2	made	make	VBN
60025	6351	3	in	in	IN
60025	6351	4	this	this	DT
60025	6351	5	manner	manner	NN
60025	6351	6	is	be	VBZ
60025	6351	7	much	much	RB
60025	6351	8	less	less	RBR
60025	6351	9	troublesome	troublesome	JJ
60025	6351	10	than	than	IN
60025	6351	11	when	when	WRB
60025	6351	12	boiled	boil	VBN
60025	6351	13	,	,	,
60025	6351	14	and	and	CC
60025	6351	15	requires	require	VBZ
60025	6351	16	no	no	DT
60025	6351	17	white	white	NN
60025	6351	18	of	of	IN
60025	6351	19	egg	egg	NN
60025	6351	20	or	or	CC
60025	6351	21	isinglass	isinglass	NN
60025	6351	22	to	to	TO
60025	6351	23	clear	clear	VB
60025	6351	24	it	-PRON-	PRP
60025	6351	25	.	.	.
60025	6352	1	The	the	DT
60025	6352	2	coffee	coffee	NN
60025	6352	3	should	should	MD
60025	6352	4	be	be	VB
60025	6352	5	freshly	freshly	RB
60025	6352	6	roasted	roast	VBN
60025	6352	7	and	and	CC
60025	6352	8	ground	ground	NN
60025	6352	9	.	.	.
60025	6353	1	Allow	allow	VB
60025	6353	2	two	two	CD
60025	6353	3	cupfuls	cupful	NNS
60025	6353	4	of	of	IN
60025	6353	5	ground	ground	NN
60025	6353	6	coffee	coffee	NN
60025	6353	7	to	to	IN
60025	6353	8	six	six	CD
60025	6353	9	cupfuls	cupful	NNS
60025	6353	10	of	of	IN
60025	6353	11	boiling	boiling	NN
60025	6353	12	water	water	NN
60025	6353	13	.	.	.
60025	6354	1	Having	have	VBG
60025	6354	2	first	first	RB
60025	6354	3	scalded	scald	VBN
60025	6354	4	the	the	DT
60025	6354	5	biggin	biggin	NN
60025	6354	6	,	,	,
60025	6354	7	(	(	-LRB-
60025	6354	8	which	which	WDT
60025	6354	9	should	should	MD
60025	6354	10	have	have	VB
60025	6354	11	strainers	strainer	NNS
60025	6354	12	of	of	IN
60025	6354	13	perforated	perforated	JJ
60025	6354	14	tin	tin	NN
60025	6354	15	,	,	,
60025	6354	16	and	and	CC
60025	6354	17	not	not	RB
60025	6354	18	of	of	IN
60025	6354	19	linen	linen	NN
60025	6354	20	,	,	,
60025	6354	21	)	)	-RRB-
60025	6354	22	put	put	VBD
60025	6354	23	in	in	IN
60025	6354	24	the	the	DT
60025	6354	25	coffee	coffee	NN
60025	6354	26	,	,	,
60025	6354	27	and	and	CC
60025	6354	28	pour	pour	VB
60025	6354	29	on	on	IN
60025	6354	30	the	the	DT
60025	6354	31	water	water	NN
60025	6354	32	,	,	,
60025	6354	33	which	which	WDT
60025	6354	34	should	should	MD
60025	6354	35	be	be	VB
60025	6354	36	boiling	boil	VBG
60025	6354	37	hard	hard	RB
60025	6354	38	at	at	IN
60025	6354	39	the	the	DT
60025	6354	40	time	time	NN
60025	6354	41	.	.	.
60025	6355	1	Shut	shut	VB
60025	6355	2	down	down	RP
60025	6355	3	the	the	DT
60025	6355	4	lid	lid	NN
60025	6355	5	,	,	,
60025	6355	6	place	place	VB
60025	6355	7	the	the	DT
60025	6355	8	pot	pot	NN
60025	6355	9	near	near	IN
60025	6355	10	the	the	DT
60025	6355	11	fire	fire	NN
60025	6355	12	,	,	,
60025	6355	13	and	and	CC
60025	6355	14	the	the	DT
60025	6355	15	coffee	coffee	NN
60025	6355	16	will	will	MD
60025	6355	17	be	be	VB
60025	6355	18	ready	ready	JJ
60025	6355	19	as	as	RB
60025	6355	20	soon	soon	RB
60025	6355	21	as	as	IN
60025	6355	22	it	-PRON-	PRP
60025	6355	23	has	have	VBZ
60025	6355	24	all	all	RB
60025	6355	25	drained	drain	VBN
60025	6355	26	through	through	IN
60025	6355	27	the	the	DT
60025	6355	28	coarse	coarse	JJ
60025	6355	29	and	and	CC
60025	6355	30	fine	fine	JJ
60025	6355	31	strainers	strainer	NNS
60025	6355	32	into	into	IN
60025	6355	33	the	the	DT
60025	6355	34	receiver	receiver	NN
60025	6355	35	below	below	IN
60025	6355	36	the	the	DT
60025	6355	37	spout	spout	NN
60025	6355	38	.	.	.
60025	6356	1	Scald	Scald	NNP
60025	6356	2	your	-PRON-	PRP$
60025	6356	3	china	china	NNP
60025	6356	4	or	or	CC
60025	6356	5	silver	silver	NN
60025	6356	6	pot	pot	NN
60025	6356	7	,	,	,
60025	6356	8	and	and	CC
60025	6356	9	pour	pour	VB
60025	6356	10	the	the	DT
60025	6356	11	coffee	coffee	NN
60025	6356	12	into	into	IN
60025	6356	13	it	-PRON-	PRP
60025	6356	14	.	.	.
60025	6357	1	But	but	CC
60025	6357	2	it	-PRON-	PRP
60025	6357	3	is	be	VBZ
60025	6357	4	best	good	JJS
60025	6357	5	to	to	TO
60025	6357	6	have	have	VB
60025	6357	7	a	a	DT
60025	6357	8	biggin	biggin	NN
60025	6357	9	in	in	IN
60025	6357	10	the	the	DT
60025	6357	11	form	form	NN
60025	6357	12	of	of	IN
60025	6357	13	an	an	DT
60025	6357	14	urn	urn	NN
60025	6357	15	,	,	,
60025	6357	16	in	in	IN
60025	6357	17	which	which	WDT
60025	6357	18	the	the	DT
60025	6357	19	coffee	coffee	NN
60025	6357	20	can	can	MD
60025	6357	21	both	both	DT
60025	6357	22	be	be	VB
60025	6357	23	made	make	VBN
60025	6357	24	and	and	CC
60025	6357	25	brought	bring	VBN
60025	6357	26	to	to	IN
60025	6357	27	table	table	NN
60025	6357	28	.	.	.
60025	6358	1	For	for	IN
60025	6358	2	what	what	WP
60025	6358	3	is	be	VBZ
60025	6358	4	called	call	VBN
60025	6358	5	milk	milk	NN
60025	6358	6	coffee,--boil	coffee,--boil	NNP
60025	6358	7	the	the	DT
60025	6358	8	milk	milk	NN
60025	6358	9	or	or	CC
60025	6358	10	cream	cream	NN
60025	6358	11	separately	separately	RB
60025	6358	12	;	;	:
60025	6358	13	bring	bring	VB
60025	6358	14	it	-PRON-	PRP
60025	6358	15	to	to	TO
60025	6358	16	table	table	VB
60025	6358	17	in	in	IN
60025	6358	18	a	a	DT
60025	6358	19	covered	cover	VBN
60025	6358	20	vessel	vessel	NN
60025	6358	21	,	,	,
60025	6358	22	and	and	CC
60025	6358	23	pour	pour	VB
60025	6358	24	it	-PRON-	PRP
60025	6358	25	hot	hot	JJ
60025	6358	26	into	into	IN
60025	6358	27	the	the	DT
60025	6358	28	coffee	coffee	NN
60025	6358	29	,	,	,
60025	6358	30	the	the	DT
60025	6358	31	flavour	flavour	NN
60025	6358	32	of	of	IN
60025	6358	33	which	which	WDT
60025	6358	34	will	will	MD
60025	6358	35	be	be	VB
60025	6358	36	impaired	impair	VBN
60025	6358	37	if	if	IN
60025	6358	38	the	the	DT
60025	6358	39	milk	milk	NN
60025	6358	40	is	be	VBZ
60025	6358	41	boiled	boil	VBN
60025	6358	42	with	with	IN
60025	6358	43	it	-PRON-	PRP
60025	6358	44	.	.	.
60025	6359	1	DOMESTIC	DOMESTIC	NNP
60025	6359	2	LIQUORS	LIQUORS	NNP
60025	6359	3	ETC	etc	NN
60025	6359	4	.	.	.
60025	6360	1	SPRUCE	SPRUCE	VBN
60025	6360	2	BEER	BEER	NNP
60025	6360	3	.	.	.
60025	6361	1	Put	put	VB
60025	6361	2	into	into	IN
60025	6361	3	a	a	DT
60025	6361	4	large	large	JJ
60025	6361	5	kettle	kettle	NN
60025	6361	6	,	,	,
60025	6361	7	ten	ten	CD
60025	6361	8	gallons	gallon	NNS
60025	6361	9	of	of	IN
60025	6361	10	water	water	NN
60025	6361	11	,	,	,
60025	6361	12	a	a	DT
60025	6361	13	quarter	quarter	NN
60025	6361	14	of	of	IN
60025	6361	15	a	a	DT
60025	6361	16	pound	pound	NN
60025	6361	17	of	of	IN
60025	6361	18	hops	hop	NNS
60025	6361	19	,	,	,
60025	6361	20	and	and	CC
60025	6361	21	a	a	DT
60025	6361	22	tea	tea	NN
60025	6361	23	-	-	HYPH
60025	6361	24	cupful	cupful	JJ
60025	6361	25	of	of	IN
60025	6361	26	ginger	ginger	NN
60025	6361	27	.	.	.
60025	6362	1	Boil	boil	VB
60025	6362	2	them	-PRON-	PRP
60025	6362	3	together	together	RB
60025	6362	4	till	till	IN
60025	6362	5	all	all	PDT
60025	6362	6	the	the	DT
60025	6362	7	hops	hop	NNS
60025	6362	8	sink	sink	VB
60025	6362	9	to	to	IN
60025	6362	10	the	the	DT
60025	6362	11	bottom	bottom	NN
60025	6362	12	.	.	.
60025	6363	1	Then	then	RB
60025	6363	2	dip	dip	VB
60025	6363	3	out	out	RP
60025	6363	4	a	a	DT
60025	6363	5	bucket	bucket	NN
60025	6363	6	full	full	JJ
60025	6363	7	of	of	IN
60025	6363	8	the	the	DT
60025	6363	9	liquor	liquor	NN
60025	6363	10	,	,	,
60025	6363	11	and	and	CC
60025	6363	12	stir	stir	VB
60025	6363	13	into	into	IN
60025	6363	14	it	-PRON-	PRP
60025	6363	15	six	six	CD
60025	6363	16	quarts	quart	NNS
60025	6363	17	of	of	IN
60025	6363	18	molasses	molasse	NNS
60025	6363	19	,	,	,
60025	6363	20	and	and	CC
60025	6363	21	three	three	CD
60025	6363	22	ounces	ounce	NNS
60025	6363	23	and	and	CC
60025	6363	24	a	a	DT
60025	6363	25	half	half	NN
60025	6363	26	of	of	IN
60025	6363	27	the	the	DT
60025	6363	28	essence	essence	NN
60025	6363	29	of	of	IN
60025	6363	30	spruce	spruce	NN
60025	6363	31	.	.	.
60025	6364	1	When	when	WRB
60025	6364	2	all	all	DT
60025	6364	3	is	be	VBZ
60025	6364	4	dissolved	dissolve	VBN
60025	6364	5	,	,	,
60025	6364	6	mix	mix	VB
60025	6364	7	it	-PRON-	PRP
60025	6364	8	with	with	IN
60025	6364	9	the	the	DT
60025	6364	10	liquor	liquor	NN
60025	6364	11	in	in	IN
60025	6364	12	the	the	DT
60025	6364	13	kettle	kettle	NN
60025	6364	14	;	;	:
60025	6364	15	strain	strain	VB
60025	6364	16	it	-PRON-	PRP
60025	6364	17	through	through	IN
60025	6364	18	a	a	DT
60025	6364	19	hair	hair	NN
60025	6364	20	sieve	sieve	VB
60025	6364	21	into	into	IN
60025	6364	22	a	a	DT
60025	6364	23	cask	cask	NN
60025	6364	24	;	;	:
60025	6364	25	and	and	CC
60025	6364	26	stir	stir	VB
60025	6364	27	well	well	RB
60025	6364	28	into	into	IN
60025	6364	29	it	-PRON-	PRP
60025	6364	30	half	half	PDT
60025	6364	31	a	a	DT
60025	6364	32	pint	pint	NN
60025	6364	33	of	of	IN
60025	6364	34	good	good	JJ
60025	6364	35	strong	strong	JJ
60025	6364	36	yeast	yeast	NN
60025	6364	37	.	.	.
60025	6365	1	Let	let	VB
60025	6365	2	it	-PRON-	PRP
60025	6365	3	ferment	ferment	VB
60025	6365	4	a	a	DT
60025	6365	5	day	day	NN
60025	6365	6	or	or	CC
60025	6365	7	two	two	CD
60025	6365	8	;	;	:
60025	6365	9	then	then	RB
60025	6365	10	bung	bung	VB
60025	6365	11	up	up	RP
60025	6365	12	the	the	DT
60025	6365	13	cask	cask	NN
60025	6365	14	,	,	,
60025	6365	15	and	and	CC
60025	6365	16	you	-PRON-	PRP
60025	6365	17	may	may	MD
60025	6365	18	bottle	bottle	VB
60025	6365	19	the	the	DT
60025	6365	20	beer	beer	NN
60025	6365	21	the	the	DT
60025	6365	22	next	next	JJ
60025	6365	23	day	day	NN
60025	6365	24	.	.	.
60025	6366	1	It	-PRON-	PRP
60025	6366	2	will	will	MD
60025	6366	3	be	be	VB
60025	6366	4	fit	fit	JJ
60025	6366	5	for	for	IN
60025	6366	6	use	use	NN
60025	6366	7	in	in	IN
60025	6366	8	a	a	DT
60025	6366	9	week	week	NN
60025	6366	10	.	.	.
60025	6367	1	For	for	IN
60025	6367	2	the	the	DT
60025	6367	3	essence	essence	NN
60025	6367	4	of	of	IN
60025	6367	5	spruce	spruce	NN
60025	6367	6	,	,	,
60025	6367	7	you	-PRON-	PRP
60025	6367	8	may	may	MD
60025	6367	9	substitute	substitute	VB
60025	6367	10	two	two	CD
60025	6367	11	pounds	pound	NNS
60025	6367	12	of	of	IN
60025	6367	13	the	the	DT
60025	6367	14	outer	outer	JJ
60025	6367	15	sprigs	sprig	NNS
60025	6367	16	of	of	IN
60025	6367	17	the	the	DT
60025	6367	18	spruce	spruce	NN
60025	6367	19	fir	fir	NN
60025	6367	20	,	,	,
60025	6367	21	boiled	boil	VBD
60025	6367	22	ten	ten	CD
60025	6367	23	minutes	minute	NNS
60025	6367	24	in	in	IN
60025	6367	25	the	the	DT
60025	6367	26	liquor	liquor	NN
60025	6367	27	.	.	.
60025	6368	1	To	to	TO
60025	6368	2	make	make	VB
60025	6368	3	spruce	spruce	NN
60025	6368	4	beer	beer	NN
60025	6368	5	for	for	IN
60025	6368	6	present	present	JJ
60025	6368	7	use	use	NN
60025	6368	8	,	,	,
60025	6368	9	and	and	CC
60025	6368	10	in	in	IN
60025	6368	11	a	a	DT
60025	6368	12	smaller	small	JJR
60025	6368	13	quantity	quantity	NN
60025	6368	14	,	,	,
60025	6368	15	boil	boil	VB
60025	6368	16	a	a	DT
60025	6368	17	handful	handful	NN
60025	6368	18	of	of	IN
60025	6368	19	hops	hop	NNS
60025	6368	20	in	in	IN
60025	6368	21	two	two	CD
60025	6368	22	gallons	gallon	NNS
60025	6368	23	and	and	CC
60025	6368	24	a	a	DT
60025	6368	25	half	half	NN
60025	6368	26	of	of	IN
60025	6368	27	water	water	NN
60025	6368	28	,	,	,
60025	6368	29	till	till	IN
60025	6368	30	they	-PRON-	PRP
60025	6368	31	fall	fall	VBP
60025	6368	32	to	to	IN
60025	6368	33	the	the	DT
60025	6368	34	bottom	bottom	NN
60025	6368	35	.	.	.
60025	6369	1	Then	then	RB
60025	6369	2	strain	strain	VB
60025	6369	3	the	the	DT
60025	6369	4	water	water	NN
60025	6369	5	,	,	,
60025	6369	6	and	and	CC
60025	6369	7	when	when	WRB
60025	6369	8	it	-PRON-	PRP
60025	6369	9	is	be	VBZ
60025	6369	10	lukewarm	lukewarm	JJ
60025	6369	11	,	,	,
60025	6369	12	stir	stir	VB
60025	6369	13	into	into	IN
60025	6369	14	it	-PRON-	PRP
60025	6369	15	a	a	DT
60025	6369	16	table	table	NN
60025	6369	17	-	-	HYPH
60025	6369	18	spoonful	spoonful	JJ
60025	6369	19	of	of	IN
60025	6369	20	ground	ground	NN
60025	6369	21	white	white	JJ
60025	6369	22	ginger	ginger	NN
60025	6369	23	;	;	:
60025	6369	24	a	a	DT
60025	6369	25	pint	pint	NN
60025	6369	26	of	of	IN
60025	6369	27	molasses	molasse	NNS
60025	6369	28	;	;	:
60025	6369	29	a	a	DT
60025	6369	30	table	table	NN
60025	6369	31	-	-	HYPH
60025	6369	32	spoonful	spoonful	JJ
60025	6369	33	of	of	IN
60025	6369	34	essence	essence	NN
60025	6369	35	of	of	IN
60025	6369	36	spruce	spruce	NN
60025	6369	37	;	;	:
60025	6369	38	and	and	CC
60025	6369	39	half	half	PDT
60025	6369	40	a	a	DT
60025	6369	41	pint	pint	NN
60025	6369	42	of	of	IN
60025	6369	43	yeast	yeast	NN
60025	6369	44	.	.	.
60025	6370	1	Mix	mix	VB
60025	6370	2	the	the	DT
60025	6370	3	whole	whole	JJ
60025	6370	4	well	well	RB
60025	6370	5	together	together	RB
60025	6370	6	in	in	IN
60025	6370	7	a	a	DT
60025	6370	8	stone	stone	NN
60025	6370	9	jug	jug	NN
60025	6370	10	,	,	,
60025	6370	11	and	and	CC
60025	6370	12	let	let	VB
60025	6370	13	it	-PRON-	PRP
60025	6370	14	ferment	ferment	VB
60025	6370	15	for	for	IN
60025	6370	16	a	a	DT
60025	6370	17	day	day	NN
60025	6370	18	and	and	CC
60025	6370	19	a	a	DT
60025	6370	20	half	half	NN
60025	6370	21	,	,	,
60025	6370	22	or	or	CC
60025	6370	23	two	two	CD
60025	6370	24	days	day	NNS
60025	6370	25	.	.	.
60025	6371	1	Then	then	RB
60025	6371	2	put	put	VB
60025	6371	3	it	-PRON-	PRP
60025	6371	4	into	into	IN
60025	6371	5	bottles	bottle	NNS
60025	6371	6	,	,	,
60025	6371	7	with	with	IN
60025	6371	8	three	three	CD
60025	6371	9	or	or	CC
60025	6371	10	four	four	CD
60025	6371	11	raisins	raisin	NNS
60025	6371	12	in	in	IN
60025	6371	13	the	the	DT
60025	6371	14	bottom	bottom	NN
60025	6371	15	of	of	IN
60025	6371	16	each	each	DT
60025	6371	17	,	,	,
60025	6371	18	to	to	TO
60025	6371	19	prevent	prevent	VB
60025	6371	20	any	any	DT
60025	6371	21	further	further	JJ
60025	6371	22	fermentation	fermentation	NN
60025	6371	23	.	.	.
60025	6372	1	It	-PRON-	PRP
60025	6372	2	will	will	MD
60025	6372	3	then	then	RB
60025	6372	4	be	be	VB
60025	6372	5	fit	fit	JJ
60025	6372	6	for	for	IN
60025	6372	7	immediate	immediate	JJ
60025	6372	8	use	use	NN
60025	6372	9	.	.	.
60025	6373	1	GINGER	GINGER	NNP
60025	6373	2	BEER.--Break	beer.--break	VB
60025	6373	3	up	up	RP
60025	6373	4	a	a	DT
60025	6373	5	pound	pound	NN
60025	6373	6	and	and	CC
60025	6373	7	a	a	DT
60025	6373	8	half	half	NN
60025	6373	9	of	of	IN
60025	6373	10	loaf	loaf	NN
60025	6373	11	-	-	HYPH
60025	6373	12	sugar	sugar	NN
60025	6373	13	,	,	,
60025	6373	14	and	and	CC
60025	6373	15	mix	mix	VB
60025	6373	16	with	with	IN
60025	6373	17	it	-PRON-	PRP
60025	6373	18	three	three	CD
60025	6373	19	ounces	ounce	NNS
60025	6373	20	of	of	IN
60025	6373	21	strong	strong	JJ
60025	6373	22	white	white	JJ
60025	6373	23	ginger	ginger	NN
60025	6373	24	,	,	,
60025	6373	25	and	and	CC
60025	6373	26	the	the	DT
60025	6373	27	grated	grate	VBN
60025	6373	28	peel	peel	NN
60025	6373	29	of	of	IN
60025	6373	30	two	two	CD
60025	6373	31	lemons	lemon	NNS
60025	6373	32	.	.	.
60025	6374	1	Put	put	VB
60025	6374	2	these	these	DT
60025	6374	3	ingredients	ingredient	NNS
60025	6374	4	into	into	IN
60025	6374	5	a	a	DT
60025	6374	6	large	large	JJ
60025	6374	7	stone	stone	NN
60025	6374	8	jar	jar	NN
60025	6374	9	,	,	,
60025	6374	10	and	and	CC
60025	6374	11	pour	pour	VB
60025	6374	12	over	over	IN
60025	6374	13	them	-PRON-	PRP
60025	6374	14	two	two	CD
60025	6374	15	gallons	gallon	NNS
60025	6374	16	of	of	IN
60025	6374	17	boiling	boiling	NN
60025	6374	18	water	water	NN
60025	6374	19	.	.	.
60025	6375	1	When	when	WRB
60025	6375	2	it	-PRON-	PRP
60025	6375	3	becomes	become	VBZ
60025	6375	4	milkwarm	milkwarm	NN
60025	6375	5	strain	strain	VB
60025	6375	6	it	-PRON-	PRP
60025	6375	7	,	,	,
60025	6375	8	and	and	CC
60025	6375	9	add	add	VB
60025	6375	10	the	the	DT
60025	6375	11	juice	juice	NN
60025	6375	12	of	of	IN
60025	6375	13	the	the	DT
60025	6375	14	lemons	lemon	NNS
60025	6375	15	and	and	CC
60025	6375	16	two	two	CD
60025	6375	17	large	large	JJ
60025	6375	18	table	table	NN
60025	6375	19	-	-	HYPH
60025	6375	20	spoonfuls	spoonful	NNS
60025	6375	21	of	of	IN
60025	6375	22	strong	strong	JJ
60025	6375	23	yeast	yeast	NN
60025	6375	24	.	.	.
60025	6376	1	Make	make	VB
60025	6376	2	this	this	DT
60025	6376	3	beer	beer	NN
60025	6376	4	in	in	IN
60025	6376	5	the	the	DT
60025	6376	6	evening	evening	NN
60025	6376	7	and	and	CC
60025	6376	8	let	let	VB
60025	6376	9	it	-PRON-	PRP
60025	6376	10	stand	stand	VB
60025	6376	11	all	all	DT
60025	6376	12	night	night	NN
60025	6376	13	.	.	.
60025	6377	1	Next	next	JJ
60025	6377	2	morning	morning	NN
60025	6377	3	bottle	bottle	NN
60025	6377	4	it	-PRON-	PRP
60025	6377	5	in	in	IN
60025	6377	6	little	little	JJ
60025	6377	7	half	half	JJ
60025	6377	8	pint	pint	NN
60025	6377	9	stone	stone	NN
60025	6377	10	bottles	bottle	NNS
60025	6377	11	,	,	,
60025	6377	12	tying	tie	VBG
60025	6377	13	down	down	IN
60025	6377	14	the	the	DT
60025	6377	15	corks	cork	NNS
60025	6377	16	with	with	IN
60025	6377	17	twine	twine	NN
60025	6377	18	.	.	.
60025	6378	1	MOLASSES	MOLASSES	NNP
60025	6378	2	BEER.--To	BEER.--To	NNP
60025	6378	3	six	six	CD
60025	6378	4	quarts	quart	NNS
60025	6378	5	of	of	IN
60025	6378	6	water	water	NN
60025	6378	7	,	,	,
60025	6378	8	add	add	VB
60025	6378	9	two	two	CD
60025	6378	10	quarts	quart	NNS
60025	6378	11	of	of	IN
60025	6378	12	West	West	NNP
60025	6378	13	India	India	NNP
60025	6378	14	molasses	molasse	NNS
60025	6378	15	;	;	:
60025	6378	16	half	half	PDT
60025	6378	17	a	a	DT
60025	6378	18	pint	pint	NN
60025	6378	19	of	of	IN
60025	6378	20	the	the	DT
60025	6378	21	best	good	JJS
60025	6378	22	brewer	brewer	NN
60025	6378	23	's	's	POS
60025	6378	24	yeast	yeast	NN
60025	6378	25	;	;	:
60025	6378	26	two	two	CD
60025	6378	27	table	table	NN
60025	6378	28	-	-	HYPH
60025	6378	29	spoonfuls	spoonful	NNS
60025	6378	30	of	of	IN
60025	6378	31	ground	ground	NN
60025	6378	32	ginger	ginger	NN
60025	6378	33	;	;	:
60025	6378	34	and	and	CC
60025	6378	35	one	one	CD
60025	6378	36	table	table	NN
60025	6378	37	-	-	HYPH
60025	6378	38	spoonful	spoonful	JJ
60025	6378	39	of	of	IN
60025	6378	40	cream	cream	NN
60025	6378	41	of	of	IN
60025	6378	42	tartar	tartar	NN
60025	6378	43	.	.	.
60025	6379	1	Stir	stir	VB
60025	6379	2	all	all	DT
60025	6379	3	together	together	RB
60025	6379	4	.	.	.
60025	6380	1	Let	let	VB
60025	6380	2	it	-PRON-	PRP
60025	6380	3	stand	stand	VB
60025	6380	4	twelve	twelve	CD
60025	6380	5	hours	hour	NNS
60025	6380	6	,	,	,
60025	6380	7	and	and	CC
60025	6380	8	then	then	RB
60025	6380	9	bottle	bottle	VB
60025	6380	10	it	-PRON-	PRP
60025	6380	11	,	,	,
60025	6380	12	putting	put	VBG
60025	6380	13	three	three	CD
60025	6380	14	or	or	CC
60025	6380	15	four	four	CD
60025	6380	16	raisins	raisin	NNS
60025	6380	17	into	into	IN
60025	6380	18	each	each	DT
60025	6380	19	bottle	bottle	NN
60025	6380	20	.	.	.
60025	6381	1	It	-PRON-	PRP
60025	6381	2	will	will	MD
60025	6381	3	be	be	VB
60025	6381	4	much	much	RB
60025	6381	5	improved	improve	VBN
60025	6381	6	by	by	IN
60025	6381	7	substituting	substitute	VBG
60025	6381	8	the	the	DT
60025	6381	9	juice	juice	NN
60025	6381	10	and	and	CC
60025	6381	11	grated	grate	VBD
60025	6381	12	peel	peel	NN
60025	6381	13	of	of	IN
60025	6381	14	a	a	DT
60025	6381	15	large	large	JJ
60025	6381	16	lemon	lemon	NN
60025	6381	17	,	,	,
60025	6381	18	for	for	IN
60025	6381	19	one	one	CD
60025	6381	20	of	of	IN
60025	6381	21	the	the	DT
60025	6381	22	spoonfuls	spoonful	NNS
60025	6381	23	of	of	IN
60025	6381	24	ginger	ginger	NN
60025	6381	25	.	.	.
60025	6382	1	Molasses	Molasses	NNP
60025	6382	2	beer	beer	NN
60025	6382	3	keeps	keep	VBZ
60025	6382	4	good	good	JJ
60025	6382	5	but	but	CC
60025	6382	6	two	two	CD
60025	6382	7	or	or	CC
60025	6382	8	three	three	CD
60025	6382	9	days	day	NNS
60025	6382	10	.	.	.
60025	6383	1	SASSAFRAS	sassafras	NN
60025	6383	2	BEER.--Have	beer.--have	VBP
60025	6383	3	ready	ready	JJ
60025	6383	4	two	two	CD
60025	6383	5	gallons	gallon	NNS
60025	6383	6	of	of	IN
60025	6383	7	soft	soft	JJ
60025	6383	8	water	water	NN
60025	6383	9	;	;	:
60025	6383	10	one	one	CD
60025	6383	11	quart	quart	NN
60025	6383	12	of	of	IN
60025	6383	13	wheat	wheat	NN
60025	6383	14	bran	bran	NN
60025	6383	15	;	;	:
60025	6383	16	a	a	DT
60025	6383	17	large	large	JJ
60025	6383	18	handful	handful	NN
60025	6383	19	of	of	IN
60025	6383	20	dried	dry	VBN
60025	6383	21	apples	apple	NNS
60025	6383	22	;	;	:
60025	6383	23	half	half	PDT
60025	6383	24	a	a	DT
60025	6383	25	pint	pint	NN
60025	6383	26	of	of	IN
60025	6383	27	molasses	molasse	NNS
60025	6383	28	;	;	:
60025	6383	29	a	a	DT
60025	6383	30	small	small	JJ
60025	6383	31	handful	handful	NN
60025	6383	32	of	of	IN
60025	6383	33	hops	hop	NNS
60025	6383	34	;	;	:
60025	6383	35	half	half	PDT
60025	6383	36	a	a	DT
60025	6383	37	pint	pint	NN
60025	6383	38	of	of	IN
60025	6383	39	strong	strong	JJ
60025	6383	40	fresh	fresh	JJ
60025	6383	41	yeast	yeast	NN
60025	6383	42	,	,	,
60025	6383	43	and	and	CC
60025	6383	44	a	a	DT
60025	6383	45	piece	piece	NN
60025	6383	46	of	of	IN
60025	6383	47	sassafras	sassafra	NNS
60025	6383	48	root	root	VBP
60025	6383	49	the	the	DT
60025	6383	50	size	size	NN
60025	6383	51	of	of	IN
60025	6383	52	an	an	DT
60025	6383	53	egg	egg	NN
60025	6383	54	.	.	.
60025	6384	1	Put	put	VB
60025	6384	2	all	all	PDT
60025	6384	3	the	the	DT
60025	6384	4	ingredients	ingredient	NNS
60025	6384	5	(	(	-LRB-
60025	6384	6	except	except	IN
60025	6384	7	the	the	DT
60025	6384	8	molasses	molasse	NNS
60025	6384	9	and	and	CC
60025	6384	10	yeast	yeast	NN
60025	6384	11	)	)	-RRB-
60025	6384	12	at	at	IN
60025	6384	13	once	once	RB
60025	6384	14	into	into	IN
60025	6384	15	a	a	DT
60025	6384	16	large	large	JJ
60025	6384	17	kettle	kettle	NN
60025	6384	18	.	.	.
60025	6385	1	Boil	boil	VB
60025	6385	2	it	-PRON-	PRP
60025	6385	3	till	till	IN
60025	6385	4	the	the	DT
60025	6385	5	apples	apple	NNS
60025	6385	6	are	be	VBP
60025	6385	7	quite	quite	RB
60025	6385	8	soft	soft	JJ
60025	6385	9	.	.	.
60025	6386	1	Put	put	VB
60025	6386	2	the	the	DT
60025	6386	3	molasses	molasse	NNS
60025	6386	4	into	into	IN
60025	6386	5	a	a	DT
60025	6386	6	small	small	JJ
60025	6386	7	clean	clean	JJ
60025	6386	8	tub	tub	NN
60025	6386	9	or	or	CC
60025	6386	10	a	a	DT
60025	6386	11	large	large	JJ
60025	6386	12	pan	pan	NN
60025	6386	13	.	.	.
60025	6387	1	Set	set	VB
60025	6387	2	a	a	DT
60025	6387	3	hair	hair	NN
60025	6387	4	sieve	sieve	VB
60025	6387	5	over	over	IN
60025	6387	6	the	the	DT
60025	6387	7	vessel	vessel	NN
60025	6387	8	,	,	,
60025	6387	9	and	and	CC
60025	6387	10	strain	strain	VB
60025	6387	11	the	the	DT
60025	6387	12	mixture	mixture	NN
60025	6387	13	through	through	IN
60025	6387	14	it	-PRON-	PRP
60025	6387	15	.	.	.
60025	6388	1	Let	let	VB
60025	6388	2	it	-PRON-	PRP
60025	6388	3	stand	stand	VB
60025	6388	4	till	till	IN
60025	6388	5	it	-PRON-	PRP
60025	6388	6	becomes	become	VBZ
60025	6388	7	only	only	RB
60025	6388	8	milkwarm	milkwarm	NN
60025	6388	9	,	,	,
60025	6388	10	and	and	CC
60025	6388	11	then	then	RB
60025	6388	12	stir	stir	VB
60025	6388	13	in	in	IN
60025	6388	14	the	the	DT
60025	6388	15	yeast	yeast	NN
60025	6388	16	.	.	.
60025	6389	1	Put	put	VB
60025	6389	2	the	the	DT
60025	6389	3	liquor	liquor	NN
60025	6389	4	immediately	immediately	RB
60025	6389	5	into	into	IN
60025	6389	6	the	the	DT
60025	6389	7	keg	keg	NN
60025	6389	8	or	or	CC
60025	6389	9	jugs	jug	NNS
60025	6389	10	,	,	,
60025	6389	11	and	and	CC
60025	6389	12	let	let	VB
60025	6389	13	it	-PRON-	PRP
60025	6389	14	stand	stand	VB
60025	6389	15	uncorked	uncorked	JJ
60025	6389	16	to	to	IN
60025	6389	17	ferment	ferment	NN
60025	6389	18	.	.	.
60025	6390	1	Fill	fill	VB
60025	6390	2	the	the	DT
60025	6390	3	jugs	jug	NNS
60025	6390	4	quite	quite	RB
60025	6390	5	full	full	JJ
60025	6390	6	,	,	,
60025	6390	7	that	that	IN
60025	6390	8	the	the	DT
60025	6390	9	liquor	liquor	NN
60025	6390	10	in	in	IN
60025	6390	11	fermenting	ferment	VBG
60025	6390	12	may	may	MD
60025	6390	13	run	run	VB
60025	6390	14	over	over	RB
60025	6390	15	.	.	.
60025	6391	1	Set	Set	VBD
60025	6391	2	them	-PRON-	PRP
60025	6391	3	in	in	IN
60025	6391	4	a	a	DT
60025	6391	5	large	large	JJ
60025	6391	6	tub	tub	NN
60025	6391	7	.	.	.
60025	6392	1	When	when	WRB
60025	6392	2	you	-PRON-	PRP
60025	6392	3	see	see	VBP
60025	6392	4	that	that	IN
60025	6392	5	the	the	DT
60025	6392	6	fermentation	fermentation	NN
60025	6392	7	or	or	CC
60025	6392	8	working	working	NN
60025	6392	9	has	have	VBZ
60025	6392	10	subsided	subside	VBN
60025	6392	11	,	,	,
60025	6392	12	cork	cork	NN
60025	6392	13	it	-PRON-	PRP
60025	6392	14	,	,	,
60025	6392	15	and	and	CC
60025	6392	16	it	-PRON-	PRP
60025	6392	17	will	will	MD
60025	6392	18	be	be	VB
60025	6392	19	fit	fit	JJ
60025	6392	20	for	for	IN
60025	6392	21	use	use	NN
60025	6392	22	next	next	JJ
60025	6392	23	day	day	NN
60025	6392	24	.	.	.
60025	6393	1	Two	two	CD
60025	6393	2	large	large	JJ
60025	6393	3	table	table	NN
60025	6393	4	-	-	HYPH
60025	6393	5	spoonfuls	spoonful	NNS
60025	6393	6	of	of	IN
60025	6393	7	ginger	ginger	NN
60025	6393	8	stirred	stir	VBN
60025	6393	9	into	into	IN
60025	6393	10	the	the	DT
60025	6393	11	molasses	molasse	NNS
60025	6393	12	will	will	MD
60025	6393	13	be	be	VB
60025	6393	14	found	find	VBN
60025	6393	15	an	an	DT
60025	6393	16	improvement	improvement	NN
60025	6393	17	.	.	.
60025	6394	1	If	if	IN
60025	6394	2	the	the	DT
60025	6394	3	yeast	yeast	NN
60025	6394	4	is	be	VBZ
60025	6394	5	stirred	stir	VBN
60025	6394	6	in	in	IN
60025	6394	7	while	while	IN
60025	6394	8	the	the	DT
60025	6394	9	liquor	liquor	NN
60025	6394	10	is	be	VBZ
60025	6394	11	too	too	RB
60025	6394	12	warm	warm	JJ
60025	6394	13	,	,	,
60025	6394	14	it	-PRON-	PRP
60025	6394	15	will	will	MD
60025	6394	16	be	be	VB
60025	6394	17	likely	likely	JJ
60025	6394	18	to	to	TO
60025	6394	19	turn	turn	VB
60025	6394	20	sour	sour	JJ
60025	6394	21	.	.	.
60025	6395	1	If	if	IN
60025	6395	2	the	the	DT
60025	6395	3	liquor	liquor	NN
60025	6395	4	is	be	VBZ
60025	6395	5	not	not	RB
60025	6395	6	put	put	VBN
60025	6395	7	immediately	immediately	RB
60025	6395	8	into	into	IN
60025	6395	9	the	the	DT
60025	6395	10	jugs	jug	NNS
60025	6395	11	,	,	,
60025	6395	12	it	-PRON-	PRP
60025	6395	13	will	will	MD
60025	6395	14	not	not	RB
60025	6395	15	ferment	ferment	VB
60025	6395	16	well	well	RB
60025	6395	17	.	.	.
60025	6396	1	Keep	keep	VB
60025	6396	2	it	-PRON-	PRP
60025	6396	3	in	in	IN
60025	6396	4	a	a	DT
60025	6396	5	cold	cold	JJ
60025	6396	6	place	place	NN
60025	6396	7	.	.	.
60025	6397	1	It	-PRON-	PRP
60025	6397	2	will	will	MD
60025	6397	3	not	not	RB
60025	6397	4	in	in	IN
60025	6397	5	warm	warm	JJ
60025	6397	6	weather	weather	NN
60025	6397	7	be	be	VB
60025	6397	8	good	good	JJ
60025	6397	9	more	more	JJR
60025	6397	10	than	than	IN
60025	6397	11	two	two	CD
60025	6397	12	days	day	NNS
60025	6397	13	.	.	.
60025	6398	1	It	-PRON-	PRP
60025	6398	2	is	be	VBZ
60025	6398	3	only	only	RB
60025	6398	4	made	make	VBN
60025	6398	5	for	for	IN
60025	6398	6	present	present	JJ
60025	6398	7	use	use	NN
60025	6398	8	.	.	.
60025	6399	1	GOOSEBERRY	gooseberry	NN
60025	6399	2	WINE	WINE	NNP
60025	6399	3	.	.	.
60025	6400	1	Allow	allow	VB
60025	6400	2	three	three	CD
60025	6400	3	gallons	gallon	NNS
60025	6400	4	of	of	IN
60025	6400	5	soft	soft	JJ
60025	6400	6	water	water	NN
60025	6400	7	(	(	-LRB-
60025	6400	8	measured	measure	VBN
60025	6400	9	after	after	IN
60025	6400	10	it	-PRON-	PRP
60025	6400	11	has	have	VBZ
60025	6400	12	boiled	boil	VBN
60025	6400	13	an	an	DT
60025	6400	14	hour	hour	NN
60025	6400	15	)	)	-RRB-
60025	6400	16	to	to	IN
60025	6400	17	six	six	CD
60025	6400	18	gallons	gallon	NNS
60025	6400	19	of	of	IN
60025	6400	20	gooseberries	gooseberry	NNS
60025	6400	21	,	,	,
60025	6400	22	which	which	WDT
60025	6400	23	must	must	MD
60025	6400	24	be	be	VB
60025	6400	25	full	full	JJ
60025	6400	26	ripe	ripe	NN
60025	6400	27	.	.	.
60025	6401	1	Top	top	VB
60025	6401	2	and	and	CC
60025	6401	3	tail	tail	VB
60025	6401	4	the	the	DT
60025	6401	5	gooseberries	gooseberry	NNS
60025	6401	6	;	;	,
60025	6401	7	put	put	VB
60025	6401	8	them	-PRON-	PRP
60025	6401	9	,	,	,
60025	6401	10	a	a	DT
60025	6401	11	few	few	JJ
60025	6401	12	at	at	IN
60025	6401	13	a	a	DT
60025	6401	14	time	time	NN
60025	6401	15	,	,	,
60025	6401	16	into	into	IN
60025	6401	17	a	a	DT
60025	6401	18	wooden	wooden	JJ
60025	6401	19	dish	dish	NN
60025	6401	20	,	,	,
60025	6401	21	and	and	CC
60025	6401	22	with	with	IN
60025	6401	23	a	a	DT
60025	6401	24	rolling	rolling	NN
60025	6401	25	-	-	HYPH
60025	6401	26	pin	pin	NN
60025	6401	27	or	or	CC
60025	6401	28	beetle	beetle	VB
60025	6401	29	break	break	NN
60025	6401	30	and	and	CC
60025	6401	31	mash	mash	NN
60025	6401	32	every	every	DT
60025	6401	33	one	one	NN
60025	6401	34	;	;	:
60025	6401	35	transferring	transfer	VBG
60025	6401	36	them	-PRON-	PRP
60025	6401	37	,	,	,
60025	6401	38	as	as	IN
60025	6401	39	they	-PRON-	PRP
60025	6401	40	are	be	VBP
60025	6401	41	done	do	VBN
60025	6401	42	,	,	,
60025	6401	43	into	into	IN
60025	6401	44	a	a	DT
60025	6401	45	large	large	JJ
60025	6401	46	stone	stone	NN
60025	6401	47	jar	jar	NN
60025	6401	48	.	.	.
60025	6402	1	Pour	pour	VB
60025	6402	2	the	the	DT
60025	6402	3	boiling	boiling	NN
60025	6402	4	water	water	NN
60025	6402	5	upon	upon	IN
60025	6402	6	the	the	DT
60025	6402	7	mashed	mashed	JJ
60025	6402	8	gooseberries	gooseberry	NNS
60025	6402	9	;	;	:
60025	6402	10	cover	cover	VB
60025	6402	11	the	the	DT
60025	6402	12	jar	jar	NN
60025	6402	13	,	,	,
60025	6402	14	and	and	CC
60025	6402	15	let	let	VB
60025	6402	16	them	-PRON-	PRP
60025	6402	17	stand	stand	VB
60025	6402	18	twelve	twelve	CD
60025	6402	19	hours	hour	NNS
60025	6402	20	.	.	.
60025	6403	1	Then	then	RB
60025	6403	2	strain	strain	VB
60025	6403	3	and	and	CC
60025	6403	4	measure	measure	VB
60025	6403	5	the	the	DT
60025	6403	6	juice	juice	NN
60025	6403	7	,	,	,
60025	6403	8	and	and	CC
60025	6403	9	to	to	IN
60025	6403	10	each	each	DT
60025	6403	11	quart	quart	NN
60025	6403	12	allow	allow	VB
60025	6403	13	three	three	CD
60025	6403	14	-	-	HYPH
60025	6403	15	quarters	quarter	NNS
60025	6403	16	of	of	IN
60025	6403	17	a	a	DT
60025	6403	18	pound	pound	NN
60025	6403	19	of	of	IN
60025	6403	20	loaf	loaf	NN
60025	6403	21	-	-	HYPH
60025	6403	22	sugar	sugar	NN
60025	6403	23	;	;	:
60025	6403	24	mix	mix	VB
60025	6403	25	it	-PRON-	PRP
60025	6403	26	with	with	IN
60025	6403	27	the	the	DT
60025	6403	28	liquid	liquid	NN
60025	6403	29	,	,	,
60025	6403	30	and	and	CC
60025	6403	31	let	let	VB
60025	6403	32	it	-PRON-	PRP
60025	6403	33	stand	stand	VB
60025	6403	34	eight	eight	CD
60025	6403	35	or	or	CC
60025	6403	36	nine	nine	CD
60025	6403	37	hours	hour	NNS
60025	6403	38	to	to	TO
60025	6403	39	dissolve	dissolve	VB
60025	6403	40	,	,	,
60025	6403	41	stirring	stir	VBG
60025	6403	42	it	-PRON-	PRP
60025	6403	43	several	several	JJ
60025	6403	44	times	time	NNS
60025	6403	45	.	.	.
60025	6404	1	Then	then	RB
60025	6404	2	pour	pour	VB
60025	6404	3	it	-PRON-	PRP
60025	6404	4	into	into	IN
60025	6404	5	a	a	DT
60025	6404	6	keg	keg	NN
60025	6404	7	of	of	IN
60025	6404	8	proper	proper	JJ
60025	6404	9	size	size	NN
60025	6404	10	for	for	IN
60025	6404	11	containing	contain	VBG
60025	6404	12	it	-PRON-	PRP
60025	6404	13	,	,	,
60025	6404	14	and	and	CC
60025	6404	15	let	let	VB
60025	6404	16	it	-PRON-	PRP
60025	6404	17	ferment	ferment	VB
60025	6404	18	at	at	IN
60025	6404	19	the	the	DT
60025	6404	20	bung	bung	NN
60025	6404	21	-	-	HYPH
60025	6404	22	hole	hole	NN
60025	6404	23	;	;	:
60025	6404	24	filling	fill	VBG
60025	6404	25	it	-PRON-	PRP
60025	6404	26	up	up	RP
60025	6404	27	as	as	IN
60025	6404	28	it	-PRON-	PRP
60025	6404	29	works	work	VBZ
60025	6404	30	out	out	RP
60025	6404	31	with	with	IN
60025	6404	32	some	some	DT
60025	6404	33	of	of	IN
60025	6404	34	the	the	DT
60025	6404	35	liquor	liquor	NN
60025	6404	36	reserved	reserve	VBN
60025	6404	37	for	for	IN
60025	6404	38	that	that	DT
60025	6404	39	purpose	purpose	NN
60025	6404	40	.	.	.
60025	6405	1	As	as	RB
60025	6405	2	soon	soon	RB
60025	6405	3	as	as	IN
60025	6405	4	it	-PRON-	PRP
60025	6405	5	ceases	cease	VBZ
60025	6405	6	to	to	IN
60025	6405	7	hiss	hiss	NNP
60025	6405	8	,	,	,
60025	6405	9	stop	stop	VB
60025	6405	10	it	-PRON-	PRP
60025	6405	11	close	close	JJ
60025	6405	12	with	with	IN
60025	6405	13	a	a	DT
60025	6405	14	cloth	cloth	NN
60025	6405	15	wrapped	wrap	VBN
60025	6405	16	round	round	IN
60025	6405	17	the	the	DT
60025	6405	18	bung	bung	NN
60025	6405	19	.	.	.
60025	6406	1	A	a	DT
60025	6406	2	pint	pint	NN
60025	6406	3	of	of	IN
60025	6406	4	white	white	JJ
60025	6406	5	brandy	brandy	NN
60025	6406	6	for	for	IN
60025	6406	7	every	every	DT
60025	6406	8	gallon	gallon	NN
60025	6406	9	of	of	IN
60025	6406	10	the	the	DT
60025	6406	11	gooseberry	gooseberry	NN
60025	6406	12	wine	wine	NN
60025	6406	13	may	may	MD
60025	6406	14	be	be	VB
60025	6406	15	added	add	VBN
60025	6406	16	on	on	IN
60025	6406	17	bunging	bung	VBG
60025	6406	18	it	-PRON-	PRP
60025	6406	19	up	up	RP
60025	6406	20	.	.	.
60025	6407	1	At	at	IN
60025	6407	2	the	the	DT
60025	6407	3	end	end	NN
60025	6407	4	of	of	IN
60025	6407	5	four	four	CD
60025	6407	6	or	or	CC
60025	6407	7	five	five	CD
60025	6407	8	months	month	NNS
60025	6407	9	it	-PRON-	PRP
60025	6407	10	will	will	MD
60025	6407	11	probably	probably	RB
60025	6407	12	be	be	VB
60025	6407	13	fine	fine	JJ
60025	6407	14	enough	enough	RB
60025	6407	15	to	to	TO
60025	6407	16	bottle	bottle	VB
60025	6407	17	off	off	RP
60025	6407	18	.	.	.
60025	6408	1	It	-PRON-	PRP
60025	6408	2	is	be	VBZ
60025	6408	3	best	good	JJS
60025	6408	4	to	to	TO
60025	6408	5	bottle	bottle	VB
60025	6408	6	it	-PRON-	PRP
60025	6408	7	in	in	IN
60025	6408	8	cold	cold	JJ
60025	6408	9	frosty	frosty	JJ
60025	6408	10	weather	weather	NN
60025	6408	11	.	.	.
60025	6409	1	You	-PRON-	PRP
60025	6409	2	may	may	MD
60025	6409	3	refine	refine	VB
60025	6409	4	it	-PRON-	PRP
60025	6409	5	by	by	IN
60025	6409	6	allowing	allow	VBG
60025	6409	7	to	to	IN
60025	6409	8	every	every	DT
60025	6409	9	gallon	gallon	NN
60025	6409	10	of	of	IN
60025	6409	11	wine	wine	NN
60025	6409	12	the	the	DT
60025	6409	13	whites	white	NNS
60025	6409	14	of	of	IN
60025	6409	15	two	two	CD
60025	6409	16	eggs	egg	NNS
60025	6409	17	,	,	,
60025	6409	18	beaten	beat	VBN
60025	6409	19	to	to	IN
60025	6409	20	a	a	DT
60025	6409	21	froth	froth	NN
60025	6409	22	,	,	,
60025	6409	23	with	with	IN
60025	6409	24	a	a	DT
60025	6409	25	very	very	RB
60025	6409	26	small	small	JJ
60025	6409	27	tea	tea	NN
60025	6409	28	-	-	HYPH
60025	6409	29	spoonful	spoonful	JJ
60025	6409	30	of	of	IN
60025	6409	31	salt	salt	NN
60025	6409	32	.	.	.
60025	6410	1	When	when	WRB
60025	6410	2	the	the	DT
60025	6410	3	white	white	NN
60025	6410	4	of	of	IN
60025	6410	5	egg	egg	NNP
60025	6410	6	,	,	,
60025	6410	7	&	&	CC
60025	6410	8	c.	c.	NNP
60025	6410	9	is	be	VBZ
60025	6410	10	a	a	DT
60025	6410	11	stiff	stiff	JJ
60025	6410	12	froth	froth	NN
60025	6410	13	,	,	,
60025	6410	14	take	take	VB
60025	6410	15	out	out	RP
60025	6410	16	a	a	DT
60025	6410	17	quart	quart	NN
60025	6410	18	of	of	IN
60025	6410	19	the	the	DT
60025	6410	20	wine	wine	NN
60025	6410	21	,	,	,
60025	6410	22	and	and	CC
60025	6410	23	mix	mix	VB
60025	6410	24	them	-PRON-	PRP
60025	6410	25	well	well	RB
60025	6410	26	together	together	RB
60025	6410	27	.	.	.
60025	6411	1	Then	then	RB
60025	6411	2	pour	pour	VB
60025	6411	3	it	-PRON-	PRP
60025	6411	4	into	into	IN
60025	6411	5	the	the	DT
60025	6411	6	cask	cask	NN
60025	6411	7	,	,	,
60025	6411	8	and	and	CC
60025	6411	9	in	in	IN
60025	6411	10	a	a	DT
60025	6411	11	few	few	JJ
60025	6411	12	days	day	NNS
60025	6411	13	it	-PRON-	PRP
60025	6411	14	will	will	MD
60025	6411	15	be	be	VB
60025	6411	16	fine	fine	JJ
60025	6411	17	and	and	CC
60025	6411	18	clear	clear	JJ
60025	6411	19	.	.	.
60025	6412	1	You	-PRON-	PRP
60025	6412	2	may	may	MD
60025	6412	3	begin	begin	VB
60025	6412	4	to	to	TO
60025	6412	5	use	use	VB
60025	6412	6	it	-PRON-	PRP
60025	6412	7	any	any	DT
60025	6412	8	time	time	NN
60025	6412	9	after	after	IN
60025	6412	10	it	-PRON-	PRP
60025	6412	11	is	be	VBZ
60025	6412	12	bottled	bottle	VBN
60025	6412	13	.	.	.
60025	6413	1	Put	put	VB
60025	6413	2	two	two	CD
60025	6413	3	or	or	CC
60025	6413	4	three	three	CD
60025	6413	5	raisins	raisin	NNS
60025	6413	6	in	in	IN
60025	6413	7	the	the	DT
60025	6413	8	bottom	bottom	NN
60025	6413	9	of	of	IN
60025	6413	10	each	each	DT
60025	6413	11	bottle	bottle	NN
60025	6413	12	.	.	.
60025	6414	1	They	-PRON-	PRP
60025	6414	2	will	will	MD
60025	6414	3	tend	tend	VB
60025	6414	4	to	to	TO
60025	6414	5	keep	keep	VB
60025	6414	6	the	the	DT
60025	6414	7	wine	wine	NN
60025	6414	8	from	from	IN
60025	6414	9	any	any	DT
60025	6414	10	farther	farther	JJ
60025	6414	11	fermentation	fermentation	NN
60025	6414	12	.	.	.
60025	6415	1	Fine	fine	JJ
60025	6415	2	gooseberry	gooseberry	NN
60025	6415	3	wine	wine	NN
60025	6415	4	has	have	VBZ
60025	6415	5	frequently	frequently	RB
60025	6415	6	passed	pass	VBN
60025	6415	7	for	for	IN
60025	6415	8	champagne	champagne	NN
60025	6415	9	.	.	.
60025	6416	1	Keep	keep	VB
60025	6416	2	the	the	DT
60025	6416	3	bottles	bottle	NNS
60025	6416	4	in	in	IN
60025	6416	5	saw	saw	NN
60025	6416	6	-	-	HYPH
60025	6416	7	dust	dust	NN
60025	6416	8	,	,	,
60025	6416	9	lying	lie	VBG
60025	6416	10	on	on	IN
60025	6416	11	their	-PRON-	PRP$
60025	6416	12	sides	side	NNS
60025	6416	13	.	.	.
60025	6417	1	CURRANT	CURRANT	NNP
60025	6417	2	WINE.--Take	WINE.--Take	VBD
60025	6417	3	four	four	CD
60025	6417	4	gallons	gallon	NNS
60025	6417	5	of	of	IN
60025	6417	6	ripe	ripe	JJ
60025	6417	7	currants	currant	NNS
60025	6417	8	;	;	:
60025	6417	9	strip	strip	VB
60025	6417	10	them	-PRON-	PRP
60025	6417	11	from	from	IN
60025	6417	12	the	the	DT
60025	6417	13	stalks	stalk	NNS
60025	6417	14	into	into	IN
60025	6417	15	a	a	DT
60025	6417	16	great	great	JJ
60025	6417	17	stone	stone	NN
60025	6417	18	jar	jar	NN
60025	6417	19	that	that	WDT
60025	6417	20	has	have	VBZ
60025	6417	21	a	a	DT
60025	6417	22	cover	cover	NN
60025	6417	23	to	to	IN
60025	6417	24	it	-PRON-	PRP
60025	6417	25	,	,	,
60025	6417	26	and	and	CC
60025	6417	27	mash	mash	VB
60025	6417	28	them	-PRON-	PRP
60025	6417	29	with	with	IN
60025	6417	30	a	a	DT
60025	6417	31	long	long	JJ
60025	6417	32	thick	thick	JJ
60025	6417	33	stick	stick	NN
60025	6417	34	.	.	.
60025	6418	1	Let	let	VB
60025	6418	2	them	-PRON-	PRP
60025	6418	3	stand	stand	VB
60025	6418	4	twenty	twenty	CD
60025	6418	5	-	-	HYPH
60025	6418	6	four	four	CD
60025	6418	7	hours	hour	NNS
60025	6418	8	;	;	:
60025	6418	9	then	then	RB
60025	6418	10	put	put	VB
60025	6418	11	the	the	DT
60025	6418	12	currants	currant	NNS
60025	6418	13	into	into	IN
60025	6418	14	a	a	DT
60025	6418	15	large	large	JJ
60025	6418	16	linen	linen	NN
60025	6418	17	bag	bag	NN
60025	6418	18	;	;	:
60025	6418	19	wash	wash	VB
60025	6418	20	out	out	RP
60025	6418	21	the	the	DT
60025	6418	22	jar	jar	NN
60025	6418	23	,	,	,
60025	6418	24	set	set	VBD
60025	6418	25	it	-PRON-	PRP
60025	6418	26	under	under	IN
60025	6418	27	the	the	DT
60025	6418	28	bag	bag	NN
60025	6418	29	,	,	,
60025	6418	30	and	and	CC
60025	6418	31	squeeze	squeeze	VB
60025	6418	32	the	the	DT
60025	6418	33	juice	juice	NN
60025	6418	34	into	into	IN
60025	6418	35	it	-PRON-	PRP
60025	6418	36	.	.	.
60025	6419	1	Boil	boil	VB
60025	6419	2	together	together	RB
60025	6419	3	two	two	CD
60025	6419	4	gallons	gallon	NNS
60025	6419	5	and	and	CC
60025	6419	6	a	a	DT
60025	6419	7	half	half	NN
60025	6419	8	of	of	IN
60025	6419	9	water	water	NN
60025	6419	10	,	,	,
60025	6419	11	and	and	CC
60025	6419	12	five	five	CD
60025	6419	13	pounds	pound	NNS
60025	6419	14	and	and	CC
60025	6419	15	a	a	DT
60025	6419	16	half	half	NN
60025	6419	17	of	of	IN
60025	6419	18	the	the	DT
60025	6419	19	best	good	JJS
60025	6419	20	loaf	loaf	NN
60025	6419	21	-	-	HYPH
60025	6419	22	sugar	sugar	NN
60025	6419	23	,	,	,
60025	6419	24	skimming	skim	VBG
60025	6419	25	it	-PRON-	PRP
60025	6419	26	well	well	RB
60025	6419	27	.	.	.
60025	6420	1	When	when	WRB
60025	6420	2	the	the	DT
60025	6420	3	scum	scum	NN
60025	6420	4	ceases	cease	VBZ
60025	6420	5	to	to	TO
60025	6420	6	rise	rise	VB
60025	6420	7	,	,	,
60025	6420	8	mix	mix	VB
60025	6420	9	the	the	DT
60025	6420	10	syrup	syrup	NN
60025	6420	11	with	with	IN
60025	6420	12	the	the	DT
60025	6420	13	currant	currant	JJ
60025	6420	14	juice	juice	NN
60025	6420	15	.	.	.
60025	6421	1	Let	let	VB
60025	6421	2	it	-PRON-	PRP
60025	6421	3	stand	stand	VB
60025	6421	4	a	a	DT
60025	6421	5	fortnight	fortnight	NN
60025	6421	6	or	or	CC
60025	6421	7	three	three	CD
60025	6421	8	weeks	week	NNS
60025	6421	9	to	to	TO
60025	6421	10	settle	settle	VB
60025	6421	11	;	;	:
60025	6421	12	and	and	CC
60025	6421	13	then	then	RB
60025	6421	14	transfer	transfer	VB
60025	6421	15	it	-PRON-	PRP
60025	6421	16	to	to	IN
60025	6421	17	another	another	DT
60025	6421	18	vessel	vessel	NN
60025	6421	19	,	,	,
60025	6421	20	taking	take	VBG
60025	6421	21	care	care	NN
60025	6421	22	not	not	RB
60025	6421	23	to	to	TO
60025	6421	24	disturb	disturb	VB
60025	6421	25	the	the	DT
60025	6421	26	lees	lee	NNS
60025	6421	27	or	or	CC
60025	6421	28	dregs	dreg	NNS
60025	6421	29	.	.	.
60025	6422	1	If	if	IN
60025	6422	2	it	-PRON-	PRP
60025	6422	3	is	be	VBZ
60025	6422	4	not	not	RB
60025	6422	5	quite	quite	RB
60025	6422	6	clear	clear	JJ
60025	6422	7	and	and	CC
60025	6422	8	bright	bright	JJ
60025	6422	9	,	,	,
60025	6422	10	refine	refine	VB
60025	6422	11	it	-PRON-	PRP
60025	6422	12	by	by	IN
60025	6422	13	mixing	mix	VBG
60025	6422	14	with	with	IN
60025	6422	15	a	a	DT
60025	6422	16	quart	quart	NN
60025	6422	17	of	of	IN
60025	6422	18	the	the	DT
60025	6422	19	wine	wine	NN
60025	6422	20	,	,	,
60025	6422	21	(	(	-LRB-
60025	6422	22	taken	take	VBN
60025	6422	23	out	out	RP
60025	6422	24	for	for	IN
60025	6422	25	the	the	DT
60025	6422	26	purpose	purpose	NN
60025	6422	27	,	,	,
60025	6422	28	)	)	-RRB-
60025	6422	29	the	the	DT
60025	6422	30	whites	white	NNS
60025	6422	31	of	of	IN
60025	6422	32	two	two	CD
60025	6422	33	eggs	egg	NNS
60025	6422	34	beaten	beat	VBN
60025	6422	35	to	to	IN
60025	6422	36	a	a	DT
60025	6422	37	stiff	stiff	JJ
60025	6422	38	froth	froth	NN
60025	6422	39	,	,	,
60025	6422	40	and	and	CC
60025	6422	41	half	half	PDT
60025	6422	42	an	an	DT
60025	6422	43	ounce	ounce	NN
60025	6422	44	of	of	IN
60025	6422	45	cream	cream	NN
60025	6422	46	of	of	IN
60025	6422	47	tartar	tartar	NN
60025	6422	48	.	.	.
60025	6423	1	Pour	pour	VB
60025	6423	2	this	this	DT
60025	6423	3	gradually	gradually	RB
60025	6423	4	into	into	IN
60025	6423	5	the	the	DT
60025	6423	6	vessel	vessel	NN
60025	6423	7	.	.	.
60025	6424	1	Let	let	VB
60025	6424	2	it	-PRON-	PRP
60025	6424	3	stand	stand	VB
60025	6424	4	ten	ten	CD
60025	6424	5	days	day	NNS
60025	6424	6	,	,	,
60025	6424	7	and	and	CC
60025	6424	8	then	then	RB
60025	6424	9	bottle	bottle	VB
60025	6424	10	it	-PRON-	PRP
60025	6424	11	off	off	RP
60025	6424	12	.	.	.
60025	6425	1	Place	place	VB
60025	6425	2	the	the	DT
60025	6425	3	bottles	bottle	NNS
60025	6425	4	in	in	IN
60025	6425	5	saw	saw	NN
60025	6425	6	-	-	HYPH
60025	6425	7	dust	dust	NN
60025	6425	8	,	,	,
60025	6425	9	laying	lay	VBG
60025	6425	10	them	-PRON-	PRP
60025	6425	11	on	on	IN
60025	6425	12	their	-PRON-	PRP$
60025	6425	13	sides	side	NNS
60025	6425	14	.	.	.
60025	6426	1	Take	take	VB
60025	6426	2	care	care	NN
60025	6426	3	that	that	IN
60025	6426	4	the	the	DT
60025	6426	5	saw	saw	NN
60025	6426	6	-	-	HYPH
60025	6426	7	dust	dust	NN
60025	6426	8	is	be	VBZ
60025	6426	9	not	not	RB
60025	6426	10	from	from	IN
60025	6426	11	pine	pine	JJ
60025	6426	12	wood	wood	NN
60025	6426	13	.	.	.
60025	6427	1	The	the	DT
60025	6427	2	wine	wine	NN
60025	6427	3	will	will	MD
60025	6427	4	be	be	VB
60025	6427	5	fit	fit	JJ
60025	6427	6	to	to	TO
60025	6427	7	drink	drink	VB
60025	6427	8	in	in	IN
60025	6427	9	a	a	DT
60025	6427	10	year	year	NN
60025	6427	11	,	,	,
60025	6427	12	but	but	CC
60025	6427	13	is	be	VBZ
60025	6427	14	better	well	JJR
60025	6427	15	when	when	WRB
60025	6427	16	three	three	CD
60025	6427	17	or	or	CC
60025	6427	18	four	four	CD
60025	6427	19	years	year	NNS
60025	6427	20	old	old	JJ
60025	6427	21	.	.	.
60025	6428	1	You	-PRON-	PRP
60025	6428	2	may	may	MD
60025	6428	3	add	add	VB
60025	6428	4	a	a	DT
60025	6428	5	little	little	JJ
60025	6428	6	brandy	brandy	NN
60025	6428	7	to	to	IN
60025	6428	8	it	-PRON-	PRP
60025	6428	9	when	when	WRB
60025	6428	10	you	-PRON-	PRP
60025	6428	11	make	make	VBP
60025	6428	12	it	-PRON-	PRP
60025	6428	13	;	;	:
60025	6428	14	allowing	allow	VBG
60025	6428	15	a	a	DT
60025	6428	16	quart	quart	NN
60025	6428	17	of	of	IN
60025	6428	18	brandy	brandy	NN
60025	6428	19	to	to	IN
60025	6428	20	six	six	CD
60025	6428	21	gallons	gallon	NNS
60025	6428	22	of	of	IN
60025	6428	23	wine	wine	NN
60025	6428	24	.	.	.
60025	6429	1	RASPBERRY	raspberry	VB
60025	6429	2	WINE.--Put	WINE.--Put	NNP
60025	6429	3	four	four	CD
60025	6429	4	gallons	gallon	NNS
60025	6429	5	of	of	IN
60025	6429	6	ripe	ripe	JJ
60025	6429	7	raspberries	raspberry	NNS
60025	6429	8	into	into	IN
60025	6429	9	a	a	DT
60025	6429	10	stone	stone	NN
60025	6429	11	jar	jar	NN
60025	6429	12	,	,	,
60025	6429	13	and	and	CC
60025	6429	14	mash	mash	VB
60025	6429	15	them	-PRON-	PRP
60025	6429	16	with	with	IN
60025	6429	17	a	a	DT
60025	6429	18	round	round	JJ
60025	6429	19	stick	stick	NN
60025	6429	20	.	.	.
60025	6430	1	Take	take	VB
60025	6430	2	four	four	CD
60025	6430	3	gallons	gallon	NNS
60025	6430	4	of	of	IN
60025	6430	5	soft	soft	JJ
60025	6430	6	water	water	NN
60025	6430	7	,	,	,
60025	6430	8	(	(	-LRB-
60025	6430	9	measured	measure	VBN
60025	6430	10	after	after	IN
60025	6430	11	it	-PRON-	PRP
60025	6430	12	has	have	VBZ
60025	6430	13	boiled	boil	VBN
60025	6430	14	an	an	DT
60025	6430	15	hour	hour	NN
60025	6430	16	,	,	,
60025	6430	17	)	)	-RRB-
60025	6430	18	and	and	CC
60025	6430	19	strain	strain	VB
60025	6430	20	it	-PRON-	PRP
60025	6430	21	warm	warm	JJ
60025	6430	22	over	over	IN
60025	6430	23	the	the	DT
60025	6430	24	raspberries	raspberry	NNS
60025	6430	25	.	.	.
60025	6431	1	Stir	stir	VB
60025	6431	2	it	-PRON-	PRP
60025	6431	3	well	well	RB
60025	6431	4	and	and	CC
60025	6431	5	let	let	VB
60025	6431	6	it	-PRON-	PRP
60025	6431	7	stand	stand	VB
60025	6431	8	twelve	twelve	CD
60025	6431	9	hours	hour	NNS
60025	6431	10	.	.	.
60025	6432	1	Then	then	RB
60025	6432	2	strain	strain	VB
60025	6432	3	it	-PRON-	PRP
60025	6432	4	through	through	IN
60025	6432	5	a	a	DT
60025	6432	6	bag	bag	NN
60025	6432	7	,	,	,
60025	6432	8	and	and	CC
60025	6432	9	to	to	IN
60025	6432	10	every	every	DT
60025	6432	11	gallon	gallon	NN
60025	6432	12	of	of	IN
60025	6432	13	liquor	liquor	NN
60025	6432	14	put	put	VBD
60025	6432	15	three	three	CD
60025	6432	16	pounds	pound	NNS
60025	6432	17	of	of	IN
60025	6432	18	loaf	loaf	NN
60025	6432	19	-	-	HYPH
60025	6432	20	sugar	sugar	NN
60025	6432	21	.	.	.
60025	6433	1	Set	set	VB
60025	6433	2	it	-PRON-	PRP
60025	6433	3	over	over	IN
60025	6433	4	a	a	DT
60025	6433	5	clear	clear	JJ
60025	6433	6	fire	fire	NN
60025	6433	7	,	,	,
60025	6433	8	and	and	CC
60025	6433	9	boil	boil	NNP
60025	6433	10	and	and	CC
60025	6433	11	skim	skim	VB
60025	6433	12	it	-PRON-	PRP
60025	6433	13	till	till	IN
60025	6433	14	the	the	DT
60025	6433	15	scum	scum	NN
60025	6433	16	ceases	cease	VBZ
60025	6433	17	to	to	TO
60025	6433	18	rise	rise	VB
60025	6433	19	.	.	.
60025	6434	1	When	when	WRB
60025	6434	2	it	-PRON-	PRP
60025	6434	3	is	be	VBZ
60025	6434	4	cold	cold	JJ
60025	6434	5	bottle	bottle	NN
60025	6434	6	it	-PRON-	PRP
60025	6434	7	.	.	.
60025	6435	1	Open	open	VB
60025	6435	2	the	the	DT
60025	6435	3	bottles	bottle	NNS
60025	6435	4	every	every	DT
60025	6435	5	day	day	NN
60025	6435	6	for	for	IN
60025	6435	7	a	a	DT
60025	6435	8	fortnight	fortnight	NN
60025	6435	9	,	,	,
60025	6435	10	closing	close	VBG
60025	6435	11	them	-PRON-	PRP
60025	6435	12	again	again	RB
60025	6435	13	in	in	IN
60025	6435	14	a	a	DT
60025	6435	15	few	few	JJ
60025	6435	16	minutes	minute	NNS
60025	6435	17	.	.	.
60025	6436	1	Then	then	RB
60025	6436	2	seal	seal	VB
60025	6436	3	the	the	DT
60025	6436	4	corks	cork	NNS
60025	6436	5	,	,	,
60025	6436	6	and	and	CC
60025	6436	7	lay	lie	VBD
60025	6436	8	the	the	DT
60025	6436	9	bottles	bottle	NNS
60025	6436	10	on	on	IN
60025	6436	11	their	-PRON-	PRP$
60025	6436	12	sides	side	NNS
60025	6436	13	in	in	IN
60025	6436	14	saw	saw	NN
60025	6436	15	-	-	HYPH
60025	6436	16	dust	dust	NN
60025	6436	17	,	,	,
60025	6436	18	which	which	WDT
60025	6436	19	must	must	MD
60025	6436	20	not	not	RB
60025	6436	21	be	be	VB
60025	6436	22	from	from	IN
60025	6436	23	pine	pine	JJ
60025	6436	24	wood	wood	NN
60025	6436	25	.	.	.
60025	6437	1	ELDERBERRY	ELDERBERRY	NNP
60025	6437	2	WINE.--Gather	WINE.--Gather	NNP
60025	6437	3	the	the	DT
60025	6437	4	elderberries	elderberry	NNS
60025	6437	5	when	when	WRB
60025	6437	6	quite	quite	RB
60025	6437	7	ripe	ripe	JJ
60025	6437	8	;	;	:
60025	6437	9	put	put	VB
60025	6437	10	them	-PRON-	PRP
60025	6437	11	into	into	IN
60025	6437	12	a	a	DT
60025	6437	13	stone	stone	NN
60025	6437	14	jar	jar	NN
60025	6437	15	,	,	,
60025	6437	16	mash	mash	VB
60025	6437	17	them	-PRON-	PRP
60025	6437	18	with	with	IN
60025	6437	19	a	a	DT
60025	6437	20	round	round	JJ
60025	6437	21	stick	stick	NN
60025	6437	22	,	,	,
60025	6437	23	and	and	CC
60025	6437	24	set	set	VBD
60025	6437	25	them	-PRON-	PRP
60025	6437	26	in	in	IN
60025	6437	27	a	a	DT
60025	6437	28	warm	warm	JJ
60025	6437	29	oven	oven	NN
60025	6437	30	,	,	,
60025	6437	31	or	or	CC
60025	6437	32	in	in	IN
60025	6437	33	a	a	DT
60025	6437	34	large	large	JJ
60025	6437	35	kettle	kettle	NN
60025	6437	36	of	of	IN
60025	6437	37	boiling	boil	VBG
60025	6437	38	water	water	NN
60025	6437	39	till	till	IN
60025	6437	40	the	the	DT
60025	6437	41	jar	jar	NN
60025	6437	42	is	be	VBZ
60025	6437	43	hot	hot	JJ
60025	6437	44	through	through	IN
60025	6437	45	,	,	,
60025	6437	46	and	and	CC
60025	6437	47	the	the	DT
60025	6437	48	berries	berry	NNS
60025	6437	49	begin	begin	VBP
60025	6437	50	to	to	IN
60025	6437	51	simmer	simmer	VB
60025	6437	52	.	.	.
60025	6438	1	Then	then	RB
60025	6438	2	take	take	VB
60025	6438	3	them	-PRON-	PRP
60025	6438	4	out	out	RP
60025	6438	5	,	,	,
60025	6438	6	and	and	CC
60025	6438	7	press	press	VB
60025	6438	8	and	and	CC
60025	6438	9	strain	strain	VB
60025	6438	10	them	-PRON-	PRP
60025	6438	11	through	through	IN
60025	6438	12	a	a	DT
60025	6438	13	sieve	sieve	NN
60025	6438	14	.	.	.
60025	6439	1	To	to	IN
60025	6439	2	every	every	DT
60025	6439	3	quart	quart	NN
60025	6439	4	of	of	IN
60025	6439	5	juice	juice	NN
60025	6439	6	allow	allow	VBP
60025	6439	7	a	a	DT
60025	6439	8	pound	pound	NN
60025	6439	9	of	of	IN
60025	6439	10	Havanna	Havanna	NNP
60025	6439	11	or	or	CC
60025	6439	12	Lisbon	Lisbon	NNP
60025	6439	13	sugar	sugar	NN
60025	6439	14	,	,	,
60025	6439	15	and	and	CC
60025	6439	16	two	two	CD
60025	6439	17	quarts	quart	NNS
60025	6439	18	of	of	IN
60025	6439	19	cold	cold	JJ
60025	6439	20	soft	soft	JJ
60025	6439	21	water	water	NN
60025	6439	22	.	.	.
60025	6440	1	Put	put	VB
60025	6440	2	the	the	DT
60025	6440	3	sugar	sugar	NN
60025	6440	4	into	into	IN
60025	6440	5	a	a	DT
60025	6440	6	large	large	JJ
60025	6440	7	kettle	kettle	NN
60025	6440	8	,	,	,
60025	6440	9	pour	pour	VB
60025	6440	10	the	the	DT
60025	6440	11	juice	juice	NN
60025	6440	12	over	over	IN
60025	6440	13	it	-PRON-	PRP
60025	6440	14	,	,	,
60025	6440	15	and	and	CC
60025	6440	16	,	,	,
60025	6440	17	when	when	WRB
60025	6440	18	it	-PRON-	PRP
60025	6440	19	has	have	VBZ
60025	6440	20	dissolved	dissolve	VBN
60025	6440	21	,	,	,
60025	6440	22	stir	stir	VB
60025	6440	23	in	in	IN
60025	6440	24	the	the	DT
60025	6440	25	water	water	NN
60025	6440	26	.	.	.
60025	6441	1	Set	set	VB
60025	6441	2	the	the	DT
60025	6441	3	kettle	kettle	NN
60025	6441	4	over	over	IN
60025	6441	5	the	the	DT
60025	6441	6	fire	fire	NN
60025	6441	7	,	,	,
60025	6441	8	and	and	CC
60025	6441	9	boil	boil	NNP
60025	6441	10	and	and	CC
60025	6441	11	skim	skim	VB
60025	6441	12	it	-PRON-	PRP
60025	6441	13	till	till	IN
60025	6441	14	the	the	DT
60025	6441	15	scum	scum	NN
60025	6441	16	ceases	cease	VBZ
60025	6441	17	to	to	TO
60025	6441	18	rise	rise	VB
60025	6441	19	.	.	.
60025	6442	1	To	to	IN
60025	6442	2	four	four	CD
60025	6442	3	gallons	gallon	NNS
60025	6442	4	of	of	IN
60025	6442	5	the	the	DT
60025	6442	6	liquor	liquor	NN
60025	6442	7	add	add	VBP
60025	6442	8	a	a	DT
60025	6442	9	pint	pint	NN
60025	6442	10	and	and	CC
60025	6442	11	a	a	DT
60025	6442	12	half	half	NN
60025	6442	13	of	of	IN
60025	6442	14	brandy	brandy	NN
60025	6442	15	.	.	.
60025	6443	1	Put	put	VB
60025	6443	2	it	-PRON-	PRP
60025	6443	3	into	into	IN
60025	6443	4	a	a	DT
60025	6443	5	keg	keg	NN
60025	6443	6	,	,	,
60025	6443	7	and	and	CC
60025	6443	8	let	let	VB
60025	6443	9	it	-PRON-	PRP
60025	6443	10	stand	stand	VB
60025	6443	11	with	with	IN
60025	6443	12	the	the	DT
60025	6443	13	bung	bung	NN
60025	6443	14	put	put	VBN
60025	6443	15	in	in	RP
60025	6443	16	loosely	loosely	RB
60025	6443	17	for	for	IN
60025	6443	18	four	four	CD
60025	6443	19	or	or	CC
60025	6443	20	five	five	CD
60025	6443	21	days	day	NNS
60025	6443	22	,	,	,
60025	6443	23	by	by	IN
60025	6443	24	which	which	WDT
60025	6443	25	time	time	NN
60025	6443	26	it	-PRON-	PRP
60025	6443	27	will	will	MD
60025	6443	28	have	have	VB
60025	6443	29	ceased	cease	VBN
60025	6443	30	to	to	IN
60025	6443	31	ferment	ferment	NN
60025	6443	32	.	.	.
60025	6444	1	Then	then	RB
60025	6444	2	stop	stop	VB
60025	6444	3	it	-PRON-	PRP
60025	6444	4	closely	closely	RB
60025	6444	5	,	,	,
60025	6444	6	plastering	plaster	VBG
60025	6444	7	the	the	DT
60025	6444	8	bung	bung	NN
60025	6444	9	with	with	IN
60025	6444	10	clay	clay	NN
60025	6444	11	.	.	.
60025	6445	1	At	at	IN
60025	6445	2	the	the	DT
60025	6445	3	end	end	NN
60025	6445	4	of	of	IN
60025	6445	5	six	six	CD
60025	6445	6	months	month	NNS
60025	6445	7	,	,	,
60025	6445	8	draw	draw	VB
60025	6445	9	off	off	RP
60025	6445	10	a	a	DT
60025	6445	11	little	little	JJ
60025	6445	12	of	of	IN
60025	6445	13	it	-PRON-	PRP
60025	6445	14	;	;	:
60025	6445	15	and	and	CC
60025	6445	16	if	if	IN
60025	6445	17	it	-PRON-	PRP
60025	6445	18	is	be	VBZ
60025	6445	19	not	not	RB
60025	6445	20	quite	quite	RB
60025	6445	21	clear	clear	JJ
60025	6445	22	and	and	CC
60025	6445	23	bright	bright	JJ
60025	6445	24	,	,	,
60025	6445	25	refine	refine	VB
60025	6445	26	it	-PRON-	PRP
60025	6445	27	with	with	IN
60025	6445	28	the	the	DT
60025	6445	29	whites	white	NNS
60025	6445	30	and	and	CC
60025	6445	31	shells	shell	NNS
60025	6445	32	of	of	IN
60025	6445	33	three	three	CD
60025	6445	34	or	or	CC
60025	6445	35	four	four	CD
60025	6445	36	eggs	egg	NNS
60025	6445	37	,	,	,
60025	6445	38	beaten	beat	VBN
60025	6445	39	to	to	IN
60025	6445	40	a	a	DT
60025	6445	41	stiff	stiff	JJ
60025	6445	42	froth	froth	NN
60025	6445	43	and	and	CC
60025	6445	44	stirred	stir	VBD
60025	6445	45	into	into	IN
60025	6445	46	a	a	DT
60025	6445	47	quart	quart	NN
60025	6445	48	of	of	IN
60025	6445	49	the	the	DT
60025	6445	50	wine	wine	NN
60025	6445	51	,	,	,
60025	6445	52	taken	take	VBN
60025	6445	53	out	out	RP
60025	6445	54	for	for	IN
60025	6445	55	the	the	DT
60025	6445	56	purpose	purpose	NN
60025	6445	57	and	and	CC
60025	6445	58	then	then	RB
60025	6445	59	returned	return	VBD
60025	6445	60	to	to	IN
60025	6445	61	the	the	DT
60025	6445	62	cask	cask	NN
60025	6445	63	;	;	,
60025	6445	64	or	or	CC
60025	6445	65	you	-PRON-	PRP
60025	6445	66	may	may	MD
60025	6445	67	refine	refine	VB
60025	6445	68	it	-PRON-	PRP
60025	6445	69	with	with	IN
60025	6445	70	an	an	DT
60025	6445	71	ounce	ounce	NN
60025	6445	72	or	or	CC
60025	6445	73	more	more	JJR
60025	6445	74	of	of	IN
60025	6445	75	dissolved	dissolved	JJ
60025	6445	76	isinglass	isinglass	NN
60025	6445	77	.	.	.
60025	6446	1	Let	let	VB
60025	6446	2	it	-PRON-	PRP
60025	6446	3	stand	stand	VB
60025	6446	4	a	a	DT
60025	6446	5	week	week	NN
60025	6446	6	or	or	CC
60025	6446	7	two	two	CD
60025	6446	8	,	,	,
60025	6446	9	and	and	CC
60025	6446	10	then	then	RB
60025	6446	11	bottle	bottle	VB
60025	6446	12	it	-PRON-	PRP
60025	6446	13	.	.	.
60025	6447	1	This	this	DT
60025	6447	2	is	be	VBZ
60025	6447	3	an	an	DT
60025	6447	4	excellent	excellent	JJ
60025	6447	5	domestic	domestic	JJ
60025	6447	6	wine	wine	NN
60025	6447	7	,	,	,
60025	6447	8	very	very	RB
60025	6447	9	common	common	JJ
60025	6447	10	in	in	IN
60025	6447	11	England	England	NNP
60025	6447	12	,	,	,
60025	6447	13	and	and	CC
60025	6447	14	deserving	deserving	NN
60025	6447	15	to	to	TO
60025	6447	16	be	be	VB
60025	6447	17	better	well	RBR
60025	6447	18	known	know	VBN
60025	6447	19	in	in	IN
60025	6447	20	America	America	NNP
60025	6447	21	,	,	,
60025	6447	22	where	where	WRB
60025	6447	23	the	the	DT
60025	6447	24	elderberry	elderberry	NN
60025	6447	25	tree	tree	NN
60025	6447	26	is	be	VBZ
60025	6447	27	found	find	VBN
60025	6447	28	in	in	IN
60025	6447	29	great	great	JJ
60025	6447	30	abundance	abundance	NN
60025	6447	31	.	.	.
60025	6448	1	Elderberry	elderberry	VB
60025	6448	2	wine	wine	NN
60025	6448	3	is	be	VBZ
60025	6448	4	generally	generally	RB
60025	6448	5	taken	take	VBN
60025	6448	6	mulled	mull	VBN
60025	6448	7	with	with	IN
60025	6448	8	spice	spice	NN
60025	6448	9	,	,	,
60025	6448	10	and	and	CC
60025	6448	11	warm	warm	JJ
60025	6448	12	.	.	.
60025	6449	1	ELDER	ELDER	NNP
60025	6449	2	FLOWER	FLOWER	NNP
60025	6449	3	WINE.--Take	WINE.--Take	VBD
60025	6449	4	the	the	DT
60025	6449	5	flowers	flower	NNS
60025	6449	6	or	or	CC
60025	6449	7	blossoms	blossom	NNS
60025	6449	8	of	of	IN
60025	6449	9	the	the	DT
60025	6449	10	elder	eld	JJR
60025	6449	11	tree	tree	NN
60025	6449	12	,	,	,
60025	6449	13	and	and	CC
60025	6449	14	strip	strip	VB
60025	6449	15	them	-PRON-	PRP
60025	6449	16	from	from	IN
60025	6449	17	the	the	DT
60025	6449	18	stalks	stalk	NNS
60025	6449	19	.	.	.
60025	6450	1	To	to	IN
60025	6450	2	every	every	DT
60025	6450	3	quart	quart	NN
60025	6450	4	of	of	IN
60025	6450	5	flowers	flower	NNS
60025	6450	6	allow	allow	VBP
60025	6450	7	one	one	CD
60025	6450	8	gallon	gallon	NN
60025	6450	9	of	of	IN
60025	6450	10	water	water	NN
60025	6450	11	,	,	,
60025	6450	12	and	and	CC
60025	6450	13	three	three	CD
60025	6450	14	pounds	pound	NNS
60025	6450	15	of	of	IN
60025	6450	16	white	white	JJ
60025	6450	17	sugar	sugar	NN
60025	6450	18	.	.	.
60025	6451	1	Boil	Boil	NNP
60025	6451	2	and	and	CC
60025	6451	3	skim	skim	NNP
60025	6451	4	the	the	DT
60025	6451	5	sugar	sugar	NN
60025	6451	6	and	and	CC
60025	6451	7	water	water	NN
60025	6451	8	,	,	,
60025	6451	9	and	and	CC
60025	6451	10	then	then	RB
60025	6451	11	pour	pour	VB
60025	6451	12	it	-PRON-	PRP
60025	6451	13	hot	hot	JJ
60025	6451	14	on	on	IN
60025	6451	15	the	the	DT
60025	6451	16	flowers	flower	NNS
60025	6451	17	.	.	.
60025	6452	1	When	when	WRB
60025	6452	2	cool	cool	JJ
60025	6452	3	,	,	,
60025	6452	4	mix	mix	VBP
60025	6452	5	in	in	RP
60025	6452	6	with	with	IN
60025	6452	7	it	-PRON-	PRP
60025	6452	8	some	some	DT
60025	6452	9	lemon	lemon	NN
60025	6452	10	juice	juice	NN
60025	6452	11	and	and	CC
60025	6452	12	some	some	DT
60025	6452	13	yeast	yeast	NN
60025	6452	14	;	;	:
60025	6452	15	allowing	allow	VBG
60025	6452	16	to	to	IN
60025	6452	17	six	six	CD
60025	6452	18	gallons	gallon	NNS
60025	6452	19	of	of	IN
60025	6452	20	the	the	DT
60025	6452	21	liquor	liquor	NN
60025	6452	22	the	the	DT
60025	6452	23	juice	juice	NN
60025	6452	24	of	of	IN
60025	6452	25	six	six	CD
60025	6452	26	lemons	lemon	NNS
60025	6452	27	,	,	,
60025	6452	28	and	and	CC
60025	6452	29	four	four	CD
60025	6452	30	or	or	CC
60025	6452	31	five	five	CD
60025	6452	32	table	table	NN
60025	6452	33	-	-	HYPH
60025	6452	34	spoonfuls	spoonful	NNS
60025	6452	35	of	of	IN
60025	6452	36	good	good	JJ
60025	6452	37	yeast	yeast	NN
60025	6452	38	stirred	stir	VBN
60025	6452	39	in	in	IN
60025	6452	40	very	very	RB
60025	6452	41	hard	hard	RB
60025	6452	42	.	.	.
60025	6453	1	Let	let	VB
60025	6453	2	it	-PRON-	PRP
60025	6453	3	ferment	ferment	VB
60025	6453	4	for	for	IN
60025	6453	5	three	three	CD
60025	6453	6	days	day	NNS
60025	6453	7	in	in	IN
60025	6453	8	a	a	DT
60025	6453	9	tub	tub	NN
60025	6453	10	covered	cover	VBN
60025	6453	11	with	with	IN
60025	6453	12	a	a	DT
60025	6453	13	double	double	JJ
60025	6453	14	blanket	blanket	NN
60025	6453	15	.	.	.
60025	6454	1	Then	then	RB
60025	6454	2	strain	strain	VB
60025	6454	3	the	the	DT
60025	6454	4	wine	wine	NN
60025	6454	5	through	through	IN
60025	6454	6	a	a	DT
60025	6454	7	sieve	sieve	NN
60025	6454	8	,	,	,
60025	6454	9	(	(	-LRB-
60025	6454	10	add	add	VB
60025	6454	11	six	six	CD
60025	6454	12	whites	white	NNS
60025	6454	13	of	of	IN
60025	6454	14	eggs	egg	NNS
60025	6454	15	beaten	beat	VBN
60025	6454	16	to	to	IN
60025	6454	17	a	a	DT
60025	6454	18	stiff	stiff	JJ
60025	6454	19	froth	froth	NN
60025	6454	20	,	,	,
60025	6454	21	or	or	CC
60025	6454	22	an	an	DT
60025	6454	23	ounce	ounce	NN
60025	6454	24	of	of	IN
60025	6454	25	melted	melt	VBN
60025	6454	26	isinglass	isinglass	NN
60025	6454	27	,	,	,
60025	6454	28	)	)	-RRB-
60025	6454	29	and	and	CC
60025	6454	30	put	put	VBD
60025	6454	31	it	-PRON-	PRP
60025	6454	32	into	into	IN
60025	6454	33	a	a	DT
60025	6454	34	cask	cask	NN
60025	6454	35	,	,	,
60025	6454	36	in	in	IN
60025	6454	37	the	the	DT
60025	6454	38	bottom	bottom	NN
60025	6454	39	of	of	IN
60025	6454	40	which	which	WDT
60025	6454	41	you	-PRON-	PRP
60025	6454	42	have	have	VBP
60025	6454	43	laid	lay	VBN
60025	6454	44	four	four	CD
60025	6454	45	or	or	CC
60025	6454	46	five	five	CD
60025	6454	47	pounds	pound	NNS
60025	6454	48	of	of	IN
60025	6454	49	the	the	DT
60025	6454	50	best	good	JJS
60025	6454	51	raisins	raisin	NNS
60025	6454	52	,	,	,
60025	6454	53	stoned	stone	VBD
60025	6454	54	.	.	.
60025	6455	1	Stop	stop	VB
60025	6455	2	the	the	DT
60025	6455	3	cask	cask	NN
60025	6455	4	closely	closely	RB
60025	6455	5	,	,	,
60025	6455	6	and	and	CC
60025	6455	7	in	in	IN
60025	6455	8	six	six	CD
60025	6455	9	months	month	NNS
60025	6455	10	the	the	DT
60025	6455	11	wine	wine	NN
60025	6455	12	will	will	MD
60025	6455	13	be	be	VB
60025	6455	14	fit	fit	JJ
60025	6455	15	to	to	TO
60025	6455	16	bottle	bottle	VB
60025	6455	17	.	.	.
60025	6456	1	It	-PRON-	PRP
60025	6456	2	will	will	MD
60025	6456	3	much	much	RB
60025	6456	4	resemble	resemble	VB
60025	6456	5	Frontiniac	Frontiniac	NNP
60025	6456	6	,	,	,
60025	6456	7	the	the	DT
60025	6456	8	elder	eld	JJR
60025	6456	9	flowers	flower	NNS
60025	6456	10	imparting	impart	VBG
60025	6456	11	to	to	IN
60025	6456	12	it	-PRON-	PRP
60025	6456	13	a	a	DT
60025	6456	14	very	very	RB
60025	6456	15	pleasant	pleasant	JJ
60025	6456	16	taste	taste	NN
60025	6456	17	.	.	.
60025	6457	1	CIDER	CIDER	NNS
60025	6457	2	WINE.--Take	WINE.--Take	VBD
60025	6457	3	sweet	sweet	JJ
60025	6457	4	cider	cider	NN
60025	6457	5	immediately	immediately	RB
60025	6457	6	from	from	IN
60025	6457	7	the	the	DT
60025	6457	8	press	press	NN
60025	6457	9	.	.	.
60025	6458	1	Strain	strain	VB
60025	6458	2	it	-PRON-	PRP
60025	6458	3	through	through	IN
60025	6458	4	a	a	DT
60025	6458	5	flannel	flannel	NN
60025	6458	6	bag	bag	NN
60025	6458	7	into	into	IN
60025	6458	8	a	a	DT
60025	6458	9	tub	tub	NN
60025	6458	10	,	,	,
60025	6458	11	and	and	CC
60025	6458	12	stir	stir	VB
60025	6458	13	into	into	IN
60025	6458	14	it	-PRON-	PRP
60025	6458	15	as	as	RB
60025	6458	16	much	much	JJ
60025	6458	17	honey	honey	NN
60025	6458	18	as	as	IN
60025	6458	19	will	will	MD
60025	6458	20	make	make	VB
60025	6458	21	it	-PRON-	PRP
60025	6458	22	strong	strong	JJ
60025	6458	23	enough	enough	RB
60025	6458	24	to	to	TO
60025	6458	25	bear	bear	VB
60025	6458	26	up	up	RP
60025	6458	27	an	an	DT
60025	6458	28	egg	egg	NN
60025	6458	29	.	.	.
60025	6459	1	Then	then	RB
60025	6459	2	boil	boil	NNP
60025	6459	3	and	and	CC
60025	6459	4	skim	skim	VB
60025	6459	5	it	-PRON-	PRP
60025	6459	6	,	,	,
60025	6459	7	and	and	CC
60025	6459	8	when	when	WRB
60025	6459	9	the	the	DT
60025	6459	10	scum	scum	NN
60025	6459	11	ceases	cease	VBZ
60025	6459	12	to	to	TO
60025	6459	13	rise	rise	VB
60025	6459	14	,	,	,
60025	6459	15	strain	strain	VB
60025	6459	16	it	-PRON-	PRP
60025	6459	17	again	again	RB
60025	6459	18	.	.	.
60025	6460	1	When	when	WRB
60025	6460	2	cool	cool	JJ
60025	6460	3	,	,	,
60025	6460	4	put	put	VBD
60025	6460	5	it	-PRON-	PRP
60025	6460	6	into	into	IN
60025	6460	7	a	a	DT
60025	6460	8	cask	cask	NN
60025	6460	9	,	,	,
60025	6460	10	and	and	CC
60025	6460	11	set	set	VBD
60025	6460	12	it	-PRON-	PRP
60025	6460	13	in	in	IN
60025	6460	14	a	a	DT
60025	6460	15	cool	cool	JJ
60025	6460	16	cellar	cellar	NN
60025	6460	17	till	till	IN
60025	6460	18	spring	spring	NN
60025	6460	19	.	.	.
60025	6461	1	Then	then	RB
60025	6461	2	bottle	bottle	VB
60025	6461	3	it	-PRON-	PRP
60025	6461	4	off	off	RP
60025	6461	5	;	;	:
60025	6461	6	and	and	CC
60025	6461	7	when	when	WRB
60025	6461	8	ripe	ripe	JJ
60025	6461	9	,	,	,
60025	6461	10	it	-PRON-	PRP
60025	6461	11	will	will	MD
60025	6461	12	be	be	VB
60025	6461	13	found	find	VBN
60025	6461	14	a	a	DT
60025	6461	15	very	very	RB
60025	6461	16	pleasant	pleasant	JJ
60025	6461	17	beverage	beverage	NN
60025	6461	18	.	.	.
60025	6462	1	The	the	DT
60025	6462	2	cider	cider	NN
60025	6462	3	must	must	MD
60025	6462	4	be	be	VB
60025	6462	5	of	of	IN
60025	6462	6	the	the	DT
60025	6462	7	very	very	RB
60025	6462	8	best	good	JJS
60025	6462	9	quality	quality	NN
60025	6462	10	,	,	,
60025	6462	11	made	make	VBD
60025	6462	12	entirely	entirely	RB
60025	6462	13	from	from	IN
60025	6462	14	good	good	JJ
60025	6462	15	sound	sound	JJ
60025	6462	16	apples	apple	NNS
60025	6462	17	.	.	.
60025	6463	1	MEAD.--To	mead.--to	NN
60025	6463	2	every	every	DT
60025	6463	3	gallon	gallon	NN
60025	6463	4	of	of	IN
60025	6463	5	water	water	NN
60025	6463	6	put	put	VB
60025	6463	7	five	five	CD
60025	6463	8	pounds	pound	NNS
60025	6463	9	of	of	IN
60025	6463	10	strained	strained	JJ
60025	6463	11	honey	honey	NN
60025	6463	12	,	,	,
60025	6463	13	(	(	-LRB-
60025	6463	14	the	the	DT
60025	6463	15	water	water	NN
60025	6463	16	must	must	MD
60025	6463	17	be	be	VB
60025	6463	18	hot	hot	JJ
60025	6463	19	when	when	WRB
60025	6463	20	you	-PRON-	PRP
60025	6463	21	add	add	VBP
60025	6463	22	the	the	DT
60025	6463	23	honey	honey	NN
60025	6463	24	,	,	,
60025	6463	25	)	)	-RRB-
60025	6463	26	and	and	CC
60025	6463	27	boil	boil	VB
60025	6463	28	it	-PRON-	PRP
60025	6463	29	three	three	CD
60025	6463	30	quarters	quarter	NNS
60025	6463	31	of	of	IN
60025	6463	32	an	an	DT
60025	6463	33	hour	hour	NN
60025	6463	34	,	,	,
60025	6463	35	skimming	skim	VBG
60025	6463	36	it	-PRON-	PRP
60025	6463	37	well	well	RB
60025	6463	38	.	.	.
60025	6464	1	Then	then	RB
60025	6464	2	put	put	VB
60025	6464	3	in	in	RP
60025	6464	4	some	some	DT
60025	6464	5	hops	hop	NNS
60025	6464	6	tied	tie	VBN
60025	6464	7	in	in	IN
60025	6464	8	a	a	DT
60025	6464	9	thin	thin	JJ
60025	6464	10	bag	bag	NN
60025	6464	11	,	,	,
60025	6464	12	(	(	-LRB-
60025	6464	13	allowing	allow	VBG
60025	6464	14	an	an	DT
60025	6464	15	ounce	ounce	NN
60025	6464	16	or	or	CC
60025	6464	17	a	a	DT
60025	6464	18	handful	handful	NN
60025	6464	19	to	to	IN
60025	6464	20	each	each	DT
60025	6464	21	gallon	gallon	NN
60025	6464	22	,	,	,
60025	6464	23	)	)	-RRB-
60025	6464	24	and	and	CC
60025	6464	25	let	let	VB
60025	6464	26	it	-PRON-	PRP
60025	6464	27	boil	boil	VB
60025	6464	28	half	half	PDT
60025	6464	29	an	an	DT
60025	6464	30	hour	hour	NN
60025	6464	31	longer	long	RBR
60025	6464	32	.	.	.
60025	6465	1	Strain	strain	VB
60025	6465	2	it	-PRON-	PRP
60025	6465	3	into	into	IN
60025	6465	4	a	a	DT
60025	6465	5	tub	tub	NN
60025	6465	6	,	,	,
60025	6465	7	and	and	CC
60025	6465	8	let	let	VB
60025	6465	9	it	-PRON-	PRP
60025	6465	10	stand	stand	VB
60025	6465	11	four	four	CD
60025	6465	12	days	day	NNS
60025	6465	13	.	.	.
60025	6466	1	Then	then	RB
60025	6466	2	put	put	VB
60025	6466	3	it	-PRON-	PRP
60025	6466	4	into	into	IN
60025	6466	5	a	a	DT
60025	6466	6	cask	cask	NN
60025	6466	7	,	,	,
60025	6466	8	(	(	-LRB-
60025	6466	9	or	or	CC
60025	6466	10	into	into	IN
60025	6466	11	a	a	DT
60025	6466	12	demijohn	demijohn	NN
60025	6466	13	if	if	IN
60025	6466	14	the	the	DT
60025	6466	15	quantity	quantity	NN
60025	6466	16	is	be	VBZ
60025	6466	17	small	small	JJ
60025	6466	18	,	,	,
60025	6466	19	)	)	-RRB-
60025	6466	20	adding	add	VBG
60025	6466	21	for	for	IN
60025	6466	22	each	each	DT
60025	6466	23	gallon	gallon	NN
60025	6466	24	of	of	IN
60025	6466	25	mead	mead	NNP
60025	6466	26	a	a	DT
60025	6466	27	jill	jill	NN
60025	6466	28	of	of	IN
60025	6466	29	brandy	brandy	NN
60025	6466	30	and	and	CC
60025	6466	31	a	a	DT
60025	6466	32	sliced	sliced	JJ
60025	6466	33	lemon	lemon	NN
60025	6466	34	.	.	.
60025	6467	1	If	if	IN
60025	6467	2	a	a	DT
60025	6467	3	large	large	JJ
60025	6467	4	cask	cask	NN
60025	6467	5	,	,	,
60025	6467	6	do	do	VBP
60025	6467	7	not	not	RB
60025	6467	8	bottle	bottle	VB
60025	6467	9	it	-PRON-	PRP
60025	6467	10	till	till	IN
60025	6467	11	it	-PRON-	PRP
60025	6467	12	has	have	VBZ
60025	6467	13	stood	stand	VBN
60025	6467	14	a	a	DT
60025	6467	15	year	year	NN
60025	6467	16	.	.	.
60025	6468	1	FOX	FOX	NNP
60025	6468	2	GRAPE	GRAPE	NNP
60025	6468	3	SHRUB.--Gather	shrub.--gather	VBP
60025	6468	4	the	the	DT
60025	6468	5	grapes	grape	NNS
60025	6468	6	when	when	WRB
60025	6468	7	they	-PRON-	PRP
60025	6468	8	are	be	VBP
60025	6468	9	full	full	JJ
60025	6468	10	grown	grow	VBN
60025	6468	11	,	,	,
60025	6468	12	but	but	CC
60025	6468	13	before	before	IN
60025	6468	14	they	-PRON-	PRP
60025	6468	15	begin	begin	VBP
60025	6468	16	to	to	IN
60025	6468	17	purple	purple	NN
60025	6468	18	.	.	.
60025	6469	1	Pick	pick	VB
60025	6469	2	from	from	IN
60025	6469	3	the	the	DT
60025	6469	4	stems	stem	NNS
60025	6469	5	a	a	DT
60025	6469	6	sufficient	sufficient	JJ
60025	6469	7	quantity	quantity	NN
60025	6469	8	to	to	TO
60025	6469	9	nearly	nearly	RB
60025	6469	10	fill	fill	VB
60025	6469	11	a	a	DT
60025	6469	12	large	large	JJ
60025	6469	13	preserving	preserving	JJ
60025	6469	14	kettle	kettle	NN
60025	6469	15	,	,	,
60025	6469	16	and	and	CC
60025	6469	17	pour	pour	VB
60025	6469	18	on	on	IN
60025	6469	19	them	-PRON-	PRP
60025	6469	20	as	as	IN
60025	6469	21	much	much	JJ
60025	6469	22	boiling	boiling	NN
60025	6469	23	water	water	NN
60025	6469	24	as	as	IN
60025	6469	25	the	the	DT
60025	6469	26	kettle	kettle	NN
60025	6469	27	will	will	MD
60025	6469	28	hold	hold	VB
60025	6469	29	.	.	.
60025	6470	1	Set	set	VB
60025	6470	2	it	-PRON-	PRP
60025	6470	3	over	over	IN
60025	6470	4	a	a	DT
60025	6470	5	brisk	brisk	JJ
60025	6470	6	fire	fire	NN
60025	6470	7	,	,	,
60025	6470	8	and	and	CC
60025	6470	9	keep	keep	VB
60025	6470	10	it	-PRON-	PRP
60025	6470	11	scalding	scald	VBG
60025	6470	12	hot	hot	JJ
60025	6470	13	till	till	IN
60025	6470	14	all	all	PDT
60025	6470	15	the	the	DT
60025	6470	16	grapes	grape	NNS
60025	6470	17	have	have	VBP
60025	6470	18	burst	burst	VBN
60025	6470	19	.	.	.
60025	6471	1	Then	then	RB
60025	6471	2	take	take	VB
60025	6471	3	them	-PRON-	PRP
60025	6471	4	off	off	RP
60025	6471	5	,	,	,
60025	6471	6	press	press	VB
60025	6471	7	out	out	RP
60025	6471	8	and	and	CC
60025	6471	9	strain	strain	VB
60025	6471	10	the	the	DT
60025	6471	11	liquor	liquor	NN
60025	6471	12	,	,	,
60025	6471	13	and	and	CC
60025	6471	14	allow	allow	VB
60025	6471	15	to	to	IN
60025	6471	16	each	each	DT
60025	6471	17	quart	quart	VB
60025	6471	18	a	a	DT
60025	6471	19	pound	pound	NN
60025	6471	20	of	of	IN
60025	6471	21	sugar	sugar	NN
60025	6471	22	stirred	stir	VBN
60025	6471	23	well	well	RB
60025	6471	24	in	in	RB
60025	6471	25	.	.	.
60025	6472	1	Dissolve	dissolve	VB
60025	6472	2	the	the	DT
60025	6472	3	sugar	sugar	NN
60025	6472	4	in	in	IN
60025	6472	5	the	the	DT
60025	6472	6	juice	juice	NN
60025	6472	7	;	;	:
60025	6472	8	then	then	RB
60025	6472	9	put	put	VB
60025	6472	10	them	-PRON-	PRP
60025	6472	11	together	together	RB
60025	6472	12	into	into	IN
60025	6472	13	a	a	DT
60025	6472	14	clean	clean	JJ
60025	6472	15	kettle	kettle	NN
60025	6472	16	,	,	,
60025	6472	17	and	and	CC
60025	6472	18	boil	boil	NNP
60025	6472	19	and	and	CC
60025	6472	20	skim	skim	VB
60025	6472	21	them	-PRON-	PRP
60025	6472	22	for	for	IN
60025	6472	23	ten	ten	CD
60025	6472	24	minutes	minute	NNS
60025	6472	25	,	,	,
60025	6472	26	or	or	CC
60025	6472	27	till	till	IN
60025	6472	28	the	the	DT
60025	6472	29	scum	scum	NN
60025	6472	30	ceases	cease	VBZ
60025	6472	31	to	to	TO
60025	6472	32	rise	rise	VB
60025	6472	33	.	.	.
60025	6473	1	When	when	WRB
60025	6473	2	cold	cold	JJ
60025	6473	3	,	,	,
60025	6473	4	bottle	bottle	VBP
60025	6473	5	it	-PRON-	PRP
60025	6473	6	;	;	:
60025	6473	7	first	first	RB
60025	6473	8	putting	put	VBG
60025	6473	9	into	into	IN
60025	6473	10	each	each	DT
60025	6473	11	bottle	bottle	NN
60025	6473	12	a	a	DT
60025	6473	13	jill	jill	NN
60025	6473	14	of	of	IN
60025	6473	15	brandy	brandy	NN
60025	6473	16	.	.	.
60025	6474	1	Seal	seal	VB
60025	6474	2	the	the	DT
60025	6474	3	bottles	bottle	NNS
60025	6474	4	,	,	,
60025	6474	5	and	and	CC
60025	6474	6	keep	keep	VB
60025	6474	7	them	-PRON-	PRP
60025	6474	8	in	in	IN
60025	6474	9	a	a	DT
60025	6474	10	warm	warm	JJ
60025	6474	11	closet	closet	NN
60025	6474	12	.	.	.
60025	6475	1	You	-PRON-	PRP
60025	6475	2	may	may	MD
60025	6475	3	make	make	VB
60025	6475	4	gooseberry	gooseberry	NNP
60025	6475	5	shrub	shrub	NN
60025	6475	6	in	in	IN
60025	6475	7	this	this	DT
60025	6475	8	manner	manner	NN
60025	6475	9	.	.	.
60025	6476	1	CURRANT	CURRANT	NNP
60025	6476	2	SHRUB.--Your	SHRUB.--Your	NNP
60025	6476	3	currants	currant	NNS
60025	6476	4	must	must	MD
60025	6476	5	be	be	VB
60025	6476	6	quite	quite	RB
60025	6476	7	ripe	ripe	JJ
60025	6476	8	.	.	.
60025	6477	1	Pick	pick	VB
60025	6477	2	them	-PRON-	PRP
60025	6477	3	from	from	IN
60025	6477	4	the	the	DT
60025	6477	5	stalks	stalk	NNS
60025	6477	6	,	,	,
60025	6477	7	and	and	CC
60025	6477	8	squeeze	squeeze	VB
60025	6477	9	them	-PRON-	PRP
60025	6477	10	through	through	IN
60025	6477	11	a	a	DT
60025	6477	12	linen	linen	NN
60025	6477	13	bag	bag	NN
60025	6477	14	.	.	.
60025	6478	1	To	to	IN
60025	6478	2	each	each	DT
60025	6478	3	quart	quart	NN
60025	6478	4	of	of	IN
60025	6478	5	juice	juice	NN
60025	6478	6	allow	allow	VBP
60025	6478	7	a	a	DT
60025	6478	8	pound	pound	NN
60025	6478	9	of	of	IN
60025	6478	10	loaf	loaf	NN
60025	6478	11	-	-	HYPH
60025	6478	12	sugar	sugar	NN
60025	6478	13	.	.	.
60025	6479	1	Put	put	VB
60025	6479	2	the	the	DT
60025	6479	3	sugar	sugar	NN
60025	6479	4	and	and	CC
60025	6479	5	juice	juice	NN
60025	6479	6	into	into	IN
60025	6479	7	a	a	DT
60025	6479	8	preserving	preserving	JJ
60025	6479	9	kettle	kettle	NN
60025	6479	10	,	,	,
60025	6479	11	and	and	CC
60025	6479	12	let	let	VB
60025	6479	13	it	-PRON-	PRP
60025	6479	14	melt	melt	VB
60025	6479	15	before	before	IN
60025	6479	16	it	-PRON-	PRP
60025	6479	17	goes	go	VBZ
60025	6479	18	on	on	IN
60025	6479	19	the	the	DT
60025	6479	20	fire	fire	NN
60025	6479	21	.	.	.
60025	6480	1	Boil	boil	VB
60025	6480	2	it	-PRON-	PRP
60025	6480	3	ten	ten	CD
60025	6480	4	minutes	minute	NNS
60025	6480	5	,	,	,
60025	6480	6	skimming	skim	VBG
60025	6480	7	it	-PRON-	PRP
60025	6480	8	well	well	RB
60025	6480	9	.	.	.
60025	6481	1	When	when	WRB
60025	6481	2	cold	cold	JJ
60025	6481	3	,	,	,
60025	6481	4	add	add	VBP
60025	6481	5	a	a	DT
60025	6481	6	jill	jill	NN
60025	6481	7	of	of	IN
60025	6481	8	the	the	DT
60025	6481	9	best	good	JJS
60025	6481	10	white	white	JJ
60025	6481	11	brandy	brandy	NN
60025	6481	12	to	to	IN
60025	6481	13	each	each	DT
60025	6481	14	quart	quart	NN
60025	6481	15	of	of	IN
60025	6481	16	the	the	DT
60025	6481	17	juice	juice	NN
60025	6481	18	.	.	.
60025	6482	1	Bottle	bottle	VB
60025	6482	2	it	-PRON-	PRP
60025	6482	3	,	,	,
60025	6482	4	and	and	CC
60025	6482	5	set	set	VBD
60025	6482	6	it	-PRON-	PRP
60025	6482	7	away	away	RB
60025	6482	8	for	for	IN
60025	6482	9	use	use	NN
60025	6482	10	;	;	:
60025	6482	11	sealing	seal	VBG
60025	6482	12	the	the	DT
60025	6482	13	corks	cork	NNS
60025	6482	14	.	.	.
60025	6483	1	It	-PRON-	PRP
60025	6483	2	improves	improve	VBZ
60025	6483	3	by	by	IN
60025	6483	4	keeping	keep	VBG
60025	6483	5	.	.	.
60025	6484	1	Raspberry	Raspberry	NNP
60025	6484	2	shrub	shrub	NN
60025	6484	3	may	may	MD
60025	6484	4	be	be	VB
60025	6484	5	made	make	VBN
60025	6484	6	in	in	IN
60025	6484	7	this	this	DT
60025	6484	8	manner	manner	NN
60025	6484	9	;	;	:
60025	6484	10	also	also	RB
60025	6484	11	strawberry	strawberry	VBP
60025	6484	12	.	.	.
60025	6485	1	CHERRY	cherry	NN
60025	6485	2	SHRUB.--Pick	shrub.--pick	NN
60025	6485	3	from	from	IN
60025	6485	4	the	the	DT
60025	6485	5	stalks	stalk	NNS
60025	6485	6	,	,	,
60025	6485	7	and	and	CC
60025	6485	8	stone	stone	VB
60025	6485	9	a	a	DT
60025	6485	10	sufficient	sufficient	JJ
60025	6485	11	quantity	quantity	NN
60025	6485	12	of	of	IN
60025	6485	13	ripe	ripe	JJ
60025	6485	14	morellas	morella	NNS
60025	6485	15	,	,	,
60025	6485	16	or	or	CC
60025	6485	17	other	other	JJ
60025	6485	18	red	red	JJ
60025	6485	19	cherries	cherry	NNS
60025	6485	20	of	of	IN
60025	6485	21	the	the	DT
60025	6485	22	best	good	JJS
60025	6485	23	and	and	CC
60025	6485	24	most	most	RBS
60025	6485	25	juicy	juicy	JJ
60025	6485	26	description	description	NN
60025	6485	27	.	.	.
60025	6486	1	Put	put	VB
60025	6486	2	them	-PRON-	PRP
60025	6486	3	with	with	IN
60025	6486	4	all	all	DT
60025	6486	5	their	-PRON-	PRP$
60025	6486	6	juice	juice	NN
60025	6486	7	into	into	IN
60025	6486	8	a	a	DT
60025	6486	9	stone	stone	NN
60025	6486	10	jar	jar	NN
60025	6486	11	,	,	,
60025	6486	12	and	and	CC
60025	6486	13	set	set	VBD
60025	6486	14	it	-PRON-	PRP
60025	6486	15	,	,	,
60025	6486	16	closely	closely	RB
60025	6486	17	covered	cover	VBN
60025	6486	18	,	,	,
60025	6486	19	into	into	IN
60025	6486	20	a	a	DT
60025	6486	21	deep	deep	JJ
60025	6486	22	kettle	kettle	NN
60025	6486	23	of	of	IN
60025	6486	24	boiling	boiling	NN
60025	6486	25	water	water	NN
60025	6486	26	.	.	.
60025	6487	1	Keep	keep	VB
60025	6487	2	it	-PRON-	PRP
60025	6487	3	boiling	boil	VBG
60025	6487	4	hard	hard	RB
60025	6487	5	for	for	IN
60025	6487	6	a	a	DT
60025	6487	7	quarter	quarter	NN
60025	6487	8	of	of	IN
60025	6487	9	an	an	DT
60025	6487	10	hour	hour	NN
60025	6487	11	.	.	.
60025	6488	1	Then	then	RB
60025	6488	2	pour	pour	VB
60025	6488	3	the	the	DT
60025	6488	4	cherries	cherry	NNS
60025	6488	5	into	into	IN
60025	6488	6	a	a	DT
60025	6488	7	bag	bag	NN
60025	6488	8	,	,	,
60025	6488	9	and	and	CC
60025	6488	10	strain	strain	VB
60025	6488	11	and	and	CC
60025	6488	12	press	press	VB
60025	6488	13	out	out	RP
60025	6488	14	all	all	PDT
60025	6488	15	the	the	DT
60025	6488	16	juice	juice	NN
60025	6488	17	.	.	.
60025	6489	1	Allow	allow	VB
60025	6489	2	a	a	DT
60025	6489	3	pound	pound	NN
60025	6489	4	of	of	IN
60025	6489	5	sugar	sugar	NN
60025	6489	6	to	to	IN
60025	6489	7	a	a	DT
60025	6489	8	quart	quart	NN
60025	6489	9	of	of	IN
60025	6489	10	juice	juice	NN
60025	6489	11	,	,	,
60025	6489	12	boil	boil	VB
60025	6489	13	them	-PRON-	PRP
60025	6489	14	together	together	RB
60025	6489	15	ten	ten	CD
60025	6489	16	minutes	minute	NNS
60025	6489	17	in	in	IN
60025	6489	18	a	a	DT
60025	6489	19	preserving	preserving	JJ
60025	6489	20	kettle	kettle	NN
60025	6489	21	,	,	,
60025	6489	22	skimming	skim	VBG
60025	6489	23	them	-PRON-	PRP
60025	6489	24	well	well	RB
60025	6489	25	,	,	,
60025	6489	26	and	and	CC
60025	6489	27	when	when	WRB
60025	6489	28	cold	cold	JJ
60025	6489	29	,	,	,
60025	6489	30	bottle	bottle	VBP
60025	6489	31	the	the	DT
60025	6489	32	liquid	liquid	NN
60025	6489	33	;	;	:
60025	6489	34	first	first	RB
60025	6489	35	putting	put	VBG
60025	6489	36	a	a	DT
60025	6489	37	jill	jill	NN
60025	6489	38	of	of	IN
60025	6489	39	brandy	brandy	NN
60025	6489	40	into	into	IN
60025	6489	41	each	each	DT
60025	6489	42	bottle	bottle	NN
60025	6489	43	.	.	.
60025	6490	1	CHERRY	cherry	NN
60025	6490	2	BOUNCE.--Mix	BOUNCE.--Mix	``
60025	6490	3	together	together	RB
60025	6490	4	six	six	CD
60025	6490	5	pounds	pound	NNS
60025	6490	6	of	of	IN
60025	6490	7	ripe	ripe	JJ
60025	6490	8	morellas	morella	NNS
60025	6490	9	and	and	CC
60025	6490	10	six	six	CD
60025	6490	11	pounds	pound	NNS
60025	6490	12	of	of	IN
60025	6490	13	large	large	JJ
60025	6490	14	black	black	JJ
60025	6490	15	heart	heart	NN
60025	6490	16	cherries	cherry	NNS
60025	6490	17	.	.	.
60025	6491	1	Put	put	VB
60025	6491	2	them	-PRON-	PRP
60025	6491	3	into	into	IN
60025	6491	4	a	a	DT
60025	6491	5	wooden	wooden	JJ
60025	6491	6	bowl	bowl	NN
60025	6491	7	or	or	CC
60025	6491	8	tub	tub	FW
60025	6491	9	,	,	,
60025	6491	10	and	and	CC
60025	6491	11	with	with	IN
60025	6491	12	a	a	DT
60025	6491	13	pestle	pestle	NN
60025	6491	14	or	or	CC
60025	6491	15	mallet	mallet	NN
60025	6491	16	mash	mash	VB
60025	6491	17	them	-PRON-	PRP
60025	6491	18	so	so	IN
60025	6491	19	as	as	IN
60025	6491	20	to	to	TO
60025	6491	21	crack	crack	VB
60025	6491	22	all	all	PDT
60025	6491	23	the	the	DT
60025	6491	24	stones	stone	NNS
60025	6491	25	.	.	.
60025	6492	1	Mix	mix	VB
60025	6492	2	with	with	IN
60025	6492	3	the	the	DT
60025	6492	4	cherries	cherry	NNS
60025	6492	5	three	three	CD
60025	6492	6	pounds	pound	NNS
60025	6492	7	of	of	IN
60025	6492	8	loaf	loaf	NN
60025	6492	9	-	-	HYPH
60025	6492	10	sugar	sugar	NN
60025	6492	11	,	,	,
60025	6492	12	or	or	CC
60025	6492	13	of	of	IN
60025	6492	14	sugar	sugar	NN
60025	6492	15	candy	candy	NN
60025	6492	16	broken	break	VBN
60025	6492	17	up	up	RP
60025	6492	18	,	,	,
60025	6492	19	and	and	CC
60025	6492	20	put	put	VBD
60025	6492	21	them	-PRON-	PRP
60025	6492	22	into	into	IN
60025	6492	23	a	a	DT
60025	6492	24	demijohn	demijohn	NN
60025	6492	25	,	,	,
60025	6492	26	or	or	CC
60025	6492	27	into	into	IN
60025	6492	28	a	a	DT
60025	6492	29	large	large	JJ
60025	6492	30	stone	stone	NN
60025	6492	31	jar	jar	NN
60025	6492	32	.	.	.
60025	6493	1	Pour	pour	VB
60025	6493	2	on	on	IN
60025	6493	3	two	two	CD
60025	6493	4	gallons	gallon	NNS
60025	6493	5	of	of	IN
60025	6493	6	the	the	DT
60025	6493	7	best	good	JJS
60025	6493	8	double	double	JJ
60025	6493	9	rectified	rectified	JJ
60025	6493	10	whiskey	whiskey	NN
60025	6493	11	.	.	.
60025	6494	1	Stop	stop	VB
60025	6494	2	the	the	DT
60025	6494	3	vessel	vessel	NN
60025	6494	4	closely	closely	RB
60025	6494	5	,	,	,
60025	6494	6	and	and	CC
60025	6494	7	let	let	VB
60025	6494	8	it	-PRON-	PRP
60025	6494	9	stand	stand	VB
60025	6494	10	three	three	CD
60025	6494	11	months	month	NNS
60025	6494	12	,	,	,
60025	6494	13	shaking	shake	VBG
60025	6494	14	it	-PRON-	PRP
60025	6494	15	every	every	DT
60025	6494	16	day	day	NN
60025	6494	17	during	during	IN
60025	6494	18	the	the	DT
60025	6494	19	first	first	JJ
60025	6494	20	month	month	NN
60025	6494	21	.	.	.
60025	6495	1	At	at	IN
60025	6495	2	the	the	DT
60025	6495	3	end	end	NN
60025	6495	4	of	of	IN
60025	6495	5	the	the	DT
60025	6495	6	three	three	CD
60025	6495	7	months	month	NNS
60025	6495	8	you	-PRON-	PRP
60025	6495	9	may	may	MD
60025	6495	10	strain	strain	VB
60025	6495	11	the	the	DT
60025	6495	12	liquor	liquor	NN
60025	6495	13	and	and	CC
60025	6495	14	bottle	bottle	VB
60025	6495	15	it	-PRON-	PRP
60025	6495	16	off	off	RP
60025	6495	17	.	.	.
60025	6496	1	It	-PRON-	PRP
60025	6496	2	improves	improve	VBZ
60025	6496	3	by	by	IN
60025	6496	4	age	age	NN
60025	6496	5	.	.	.
60025	6497	1	LEMON	LEMON	NNP
60025	6497	2	SYRUP.--Break	syrup.--break	VBP
60025	6497	3	up	up	RP
60025	6497	4	into	into	IN
60025	6497	5	large	large	JJ
60025	6497	6	pieces	piece	NNS
60025	6497	7	six	six	CD
60025	6497	8	pounds	pound	NNS
60025	6497	9	of	of	IN
60025	6497	10	fine	fine	JJ
60025	6497	11	loaf	loaf	NN
60025	6497	12	-	-	HYPH
60025	6497	13	sugar	sugar	NN
60025	6497	14	.	.	.
60025	6498	1	Take	take	VB
60025	6498	2	twelve	twelve	CD
60025	6498	3	large	large	JJ
60025	6498	4	ripe	ripe	JJ
60025	6498	5	lemons	lemon	NNS
60025	6498	6	,	,	,
60025	6498	7	and	and	CC
60025	6498	8	(	(	-LRB-
60025	6498	9	without	without	IN
60025	6498	10	cutting	cut	VBG
60025	6498	11	them	-PRON-	PRP
60025	6498	12	)	)	-RRB-
60025	6498	13	grate	grate	VBD
60025	6498	14	the	the	DT
60025	6498	15	yellow	yellow	JJ
60025	6498	16	rind	rind	NN
60025	6498	17	upon	upon	IN
60025	6498	18	the	the	DT
60025	6498	19	sugar	sugar	NN
60025	6498	20	.	.	.
60025	6499	1	Then	then	RB
60025	6499	2	put	put	VB
60025	6499	3	the	the	DT
60025	6499	4	sugar	sugar	NN
60025	6499	5	,	,	,
60025	6499	6	with	with	IN
60025	6499	7	the	the	DT
60025	6499	8	lemon	lemon	NN
60025	6499	9	gratings	grating	NNS
60025	6499	10	and	and	CC
60025	6499	11	two	two	CD
60025	6499	12	quarts	quart	NNS
60025	6499	13	of	of	IN
60025	6499	14	water	water	NN
60025	6499	15	,	,	,
60025	6499	16	into	into	IN
60025	6499	17	a	a	DT
60025	6499	18	preserving	preserving	JJ
60025	6499	19	kettle	kettle	NN
60025	6499	20	,	,	,
60025	6499	21	and	and	CC
60025	6499	22	let	let	VB
60025	6499	23	it	-PRON-	PRP
60025	6499	24	dissolve	dissolve	VB
60025	6499	25	.	.	.
60025	6500	1	When	when	WRB
60025	6500	2	it	-PRON-	PRP
60025	6500	3	is	be	VBZ
60025	6500	4	all	all	RB
60025	6500	5	melted	melted	JJ
60025	6500	6	,	,	,
60025	6500	7	boil	boil	VB
60025	6500	8	it	-PRON-	PRP
60025	6500	9	till	till	IN
60025	6500	10	quite	quite	RB
60025	6500	11	thick	thick	JJ
60025	6500	12	,	,	,
60025	6500	13	skimming	skim	VBG
60025	6500	14	it	-PRON-	PRP
60025	6500	15	till	till	IN
60025	6500	16	no	no	DT
60025	6500	17	more	more	JJR
60025	6500	18	scum	scum	NN
60025	6500	19	rises	rise	VBZ
60025	6500	20	;	;	:
60025	6500	21	it	-PRON-	PRP
60025	6500	22	will	will	MD
60025	6500	23	then	then	RB
60025	6500	24	be	be	VB
60025	6500	25	done	do	VBN
60025	6500	26	.	.	.
60025	6501	1	Have	have	VBP
60025	6501	2	ready	ready	JJ
60025	6501	3	the	the	DT
60025	6501	4	juice	juice	NN
60025	6501	5	of	of	IN
60025	6501	6	all	all	PDT
60025	6501	7	the	the	DT
60025	6501	8	lemons	lemon	NNS
60025	6501	9	,	,	,
60025	6501	10	stir	stir	VB
60025	6501	11	it	-PRON-	PRP
60025	6501	12	in	in	RP
60025	6501	13	,	,	,
60025	6501	14	and	and	CC
60025	6501	15	boil	boil	VB
60025	6501	16	it	-PRON-	PRP
60025	6501	17	ten	ten	CD
60025	6501	18	minutes	minute	NNS
60025	6501	19	more	more	RBR
60025	6501	20	.	.	.
60025	6502	1	Bottle	bottle	VB
60025	6502	2	it	-PRON-	PRP
60025	6502	3	,	,	,
60025	6502	4	and	and	CC
60025	6502	5	keep	keep	VB
60025	6502	6	it	-PRON-	PRP
60025	6502	7	in	in	IN
60025	6502	8	a	a	DT
60025	6502	9	cold	cold	JJ
60025	6502	10	place	place	NN
60025	6502	11	.	.	.
60025	6503	1	It	-PRON-	PRP
60025	6503	2	makes	make	VBZ
60025	6503	3	a	a	DT
60025	6503	4	delicious	delicious	JJ
60025	6503	5	drink	drink	NN
60025	6503	6	in	in	IN
60025	6503	7	summer	summer	NN
60025	6503	8	,	,	,
60025	6503	9	in	in	IN
60025	6503	10	the	the	DT
60025	6503	11	proportion	proportion	NN
60025	6503	12	of	of	IN
60025	6503	13	one	one	CD
60025	6503	14	third	third	JJ
60025	6503	15	lemon	lemon	NN
60025	6503	16	syrup	syrup	NN
60025	6503	17	and	and	CC
60025	6503	18	two	two	CD
60025	6503	19	thirds	third	NNS
60025	6503	20	ice	ice	NN
60025	6503	21	water	water	NN
60025	6503	22	.	.	.
60025	6504	1	LEMON	LEMON	NNP
60025	6504	2	CORDIAL	CORDIAL	NNP
60025	6504	3	.	.	.
60025	6505	1	Pare	pare	VB
60025	6505	2	off	off	RP
60025	6505	3	very	very	RB
60025	6505	4	thin	thin	JJ
60025	6505	5	the	the	DT
60025	6505	6	yellow	yellow	JJ
60025	6505	7	rind	rind	NN
60025	6505	8	of	of	IN
60025	6505	9	a	a	DT
60025	6505	10	dozen	dozen	NN
60025	6505	11	large	large	JJ
60025	6505	12	lemons	lemon	NNS
60025	6505	13	;	;	:
60025	6505	14	throw	throw	VB
60025	6505	15	the	the	DT
60025	6505	16	parings	paring	NNS
60025	6505	17	into	into	IN
60025	6505	18	a	a	DT
60025	6505	19	gallon	gallon	NN
60025	6505	20	of	of	IN
60025	6505	21	white	white	JJ
60025	6505	22	brandy	brandy	NN
60025	6505	23	,	,	,
60025	6505	24	and	and	CC
60025	6505	25	let	let	VB
60025	6505	26	them	-PRON-	PRP
60025	6505	27	steep	steep	VB
60025	6505	28	till	till	IN
60025	6505	29	next	next	JJ
60025	6505	30	day	day	NN
60025	6505	31	,	,	,
60025	6505	32	or	or	CC
60025	6505	33	at	at	IN
60025	6505	34	least	least	JJS
60025	6505	35	twelve	twelve	CD
60025	6505	36	hours	hour	NNS
60025	6505	37	.	.	.
60025	6506	1	Break	break	VB
60025	6506	2	up	up	RP
60025	6506	3	four	four	CD
60025	6506	4	pounds	pound	NNS
60025	6506	5	of	of	IN
60025	6506	6	loaf	loaf	NN
60025	6506	7	-	-	HYPH
60025	6506	8	sugar	sugar	NN
60025	6506	9	into	into	IN
60025	6506	10	another	another	DT
60025	6506	11	vessel	vessel	NN
60025	6506	12	,	,	,
60025	6506	13	and	and	CC
60025	6506	14	squeeze	squeeze	VB
60025	6506	15	upon	upon	IN
60025	6506	16	it	-PRON-	PRP
60025	6506	17	the	the	DT
60025	6506	18	juice	juice	NN
60025	6506	19	of	of	IN
60025	6506	20	the	the	DT
60025	6506	21	lemons	lemon	NNS
60025	6506	22	.	.	.
60025	6507	1	Let	let	VB
60025	6507	2	this	this	DT
60025	6507	3	too	too	RB
60025	6507	4	stand	stand	VB
60025	6507	5	all	all	DT
60025	6507	6	night	night	NN
60025	6507	7	.	.	.
60025	6508	1	Next	next	JJ
60025	6508	2	day	day	NN
60025	6508	3	mix	mix	NN
60025	6508	4	all	all	RB
60025	6508	5	together	together	RB
60025	6508	6	,	,	,
60025	6508	7	boil	boil	VB
60025	6508	8	two	two	CD
60025	6508	9	quarts	quart	NNS
60025	6508	10	of	of	IN
60025	6508	11	milk	milk	NN
60025	6508	12	,	,	,
60025	6508	13	and	and	CC
60025	6508	14	pour	pour	VBP
60025	6508	15	it	-PRON-	PRP
60025	6508	16	boiling	boil	VBG
60025	6508	17	hot	hot	JJ
60025	6508	18	into	into	IN
60025	6508	19	the	the	DT
60025	6508	20	other	other	JJ
60025	6508	21	ingredients	ingredient	NNS
60025	6508	22	.	.	.
60025	6509	1	Cover	cover	VB
60025	6509	2	the	the	DT
60025	6509	3	vessel	vessel	NN
60025	6509	4	,	,	,
60025	6509	5	and	and	CC
60025	6509	6	let	let	VB
60025	6509	7	it	-PRON-	PRP
60025	6509	8	stand	stand	VB
60025	6509	9	eight	eight	CD
60025	6509	10	days	day	NNS
60025	6509	11	,	,	,
60025	6509	12	stirring	stir	VBG
60025	6509	13	it	-PRON-	PRP
60025	6509	14	daily	daily	RB
60025	6509	15	.	.	.
60025	6510	1	Then	then	RB
60025	6510	2	strain	strain	VB
60025	6510	3	it	-PRON-	PRP
60025	6510	4	through	through	IN
60025	6510	5	a	a	DT
60025	6510	6	flannel	flannel	NN
60025	6510	7	bag	bag	NN
60025	6510	8	till	till	IN
60025	6510	9	the	the	DT
60025	6510	10	liquid	liquid	NN
60025	6510	11	is	be	VBZ
60025	6510	12	perfectly	perfectly	RB
60025	6510	13	clear	clear	JJ
60025	6510	14	.	.	.
60025	6511	1	Let	let	VB
60025	6511	2	it	-PRON-	PRP
60025	6511	3	stand	stand	VB
60025	6511	4	six	six	CD
60025	6511	5	weeks	week	NNS
60025	6511	6	in	in	IN
60025	6511	7	a	a	DT
60025	6511	8	demijohn	demijohn	JJ
60025	6511	9	or	or	CC
60025	6511	10	glass	glass	NN
60025	6511	11	jar	jar	NN
60025	6511	12	,	,	,
60025	6511	13	and	and	CC
60025	6511	14	then	then	RB
60025	6511	15	bottle	bottle	VB
60025	6511	16	it	-PRON-	PRP
60025	6511	17	.	.	.
60025	6512	1	To	to	TO
60025	6512	2	make	make	VB
60025	6512	3	it	-PRON-	PRP
60025	6512	4	still	still	RB
60025	6512	5	more	more	RBR
60025	6512	6	clear	clear	JJ
60025	6512	7	,	,	,
60025	6512	8	you	-PRON-	PRP
60025	6512	9	may	may	MD
60025	6512	10	filter	filter	VB
60025	6512	11	it	-PRON-	PRP
60025	6512	12	through	through	IN
60025	6512	13	a	a	DT
60025	6512	14	piece	piece	NN
60025	6512	15	of	of	IN
60025	6512	16	fine	fine	JJ
60025	6512	17	muslin	muslin	NN
60025	6512	18	pinned	pin	VBD
60025	6512	19	down	down	RP
60025	6512	20	to	to	IN
60025	6512	21	the	the	DT
60025	6512	22	bottom	bottom	NN
60025	6512	23	of	of	IN
60025	6512	24	a	a	DT
60025	6512	25	sieve	sieve	NN
60025	6512	26	,	,	,
60025	6512	27	or	or	CC
60025	6512	28	through	through	IN
60025	6512	29	blotting	blot	VBG
60025	6512	30	paper	paper	NN
60025	6512	31	,	,	,
60025	6512	32	which	which	WDT
60025	6512	33	must	must	MD
60025	6512	34	be	be	VB
60025	6512	35	frequently	frequently	RB
60025	6512	36	renewed	renew	VBN
60025	6512	37	.	.	.
60025	6513	1	It	-PRON-	PRP
60025	6513	2	should	should	MD
60025	6513	3	be	be	VB
60025	6513	4	white	white	JJ
60025	6513	5	blotting	blot	VBG
60025	6513	6	paper	paper	NN
60025	6513	7	.	.	.
60025	6514	1	Orange	Orange	NNP
60025	6514	2	cordial	cordial	NN
60025	6514	3	may	may	MD
60025	6514	4	be	be	VB
60025	6514	5	made	make	VBN
60025	6514	6	in	in	IN
60025	6514	7	the	the	DT
60025	6514	8	same	same	JJ
60025	6514	9	manner	manner	NN
60025	6514	10	.	.	.
60025	6515	1	ROSE	ROSE	NNS
60025	6515	2	CORDIAL.--Put	CORDIAL.--Put	.
60025	6515	3	a	a	DT
60025	6515	4	pound	pound	NN
60025	6515	5	of	of	IN
60025	6515	6	fresh	fresh	JJ
60025	6515	7	rose	rose	NN
60025	6515	8	leaves	leave	NNS
60025	6515	9	into	into	IN
60025	6515	10	a	a	DT
60025	6515	11	tureen	tureen	NN
60025	6515	12	,	,	,
60025	6515	13	with	with	IN
60025	6515	14	a	a	DT
60025	6515	15	quart	quart	NN
60025	6515	16	of	of	IN
60025	6515	17	lukewarm	lukewarm	JJ
60025	6515	18	water	water	NN
60025	6515	19	.	.	.
60025	6516	1	Cover	cover	VB
60025	6516	2	the	the	DT
60025	6516	3	vessel	vessel	NN
60025	6516	4	,	,	,
60025	6516	5	and	and	CC
60025	6516	6	let	let	VB
60025	6516	7	them	-PRON-	PRP
60025	6516	8	infuse	infuse	VB
60025	6516	9	for	for	IN
60025	6516	10	twenty	twenty	CD
60025	6516	11	-	-	HYPH
60025	6516	12	four	four	CD
60025	6516	13	hours	hour	NNS
60025	6516	14	.	.	.
60025	6517	1	Then	then	RB
60025	6517	2	squeeze	squeeze	VB
60025	6517	3	them	-PRON-	PRP
60025	6517	4	through	through	IN
60025	6517	5	a	a	DT
60025	6517	6	linen	linen	NN
60025	6517	7	bag	bag	NN
60025	6517	8	till	till	IN
60025	6517	9	all	all	PDT
60025	6517	10	the	the	DT
60025	6517	11	liquid	liquid	NN
60025	6517	12	is	be	VBZ
60025	6517	13	pressed	press	VBN
60025	6517	14	out	out	RP
60025	6517	15	.	.	.
60025	6518	1	Put	put	VB
60025	6518	2	a	a	DT
60025	6518	3	fresh	fresh	JJ
60025	6518	4	pound	pound	NN
60025	6518	5	of	of	IN
60025	6518	6	rose	rose	NN
60025	6518	7	leaves	leave	NNS
60025	6518	8	into	into	IN
60025	6518	9	the	the	DT
60025	6518	10	tureen	tureen	NN
60025	6518	11	,	,	,
60025	6518	12	pour	pour	VB
60025	6518	13	the	the	DT
60025	6518	14	liquid	liquid	NN
60025	6518	15	back	back	RB
60025	6518	16	into	into	IN
60025	6518	17	it	-PRON-	PRP
60025	6518	18	,	,	,
60025	6518	19	and	and	CC
60025	6518	20	let	let	VB
60025	6518	21	it	-PRON-	PRP
60025	6518	22	infuse	infuse	VB
60025	6518	23	again	again	RB
60025	6518	24	for	for	IN
60025	6518	25	two	two	CD
60025	6518	26	days	day	NNS
60025	6518	27	.	.	.
60025	6519	1	You	-PRON-	PRP
60025	6519	2	may	may	MD
60025	6519	3	repeat	repeat	VB
60025	6519	4	this	this	DT
60025	6519	5	till	till	IN
60025	6519	6	you	-PRON-	PRP
60025	6519	7	obtain	obtain	VBP
60025	6519	8	a	a	DT
60025	6519	9	very	very	RB
60025	6519	10	strong	strong	JJ
60025	6519	11	infusion	infusion	NN
60025	6519	12	.	.	.
60025	6520	1	Then	then	RB
60025	6520	2	to	to	IN
60025	6520	3	a	a	DT
60025	6520	4	pint	pint	NN
60025	6520	5	of	of	IN
60025	6520	6	the	the	DT
60025	6520	7	infusion	infusion	NN
60025	6520	8	add	add	VBP
60025	6520	9	half	half	PDT
60025	6520	10	a	a	DT
60025	6520	11	pound	pound	NN
60025	6520	12	of	of	IN
60025	6520	13	loaf	loaf	NN
60025	6520	14	-	-	HYPH
60025	6520	15	sugar	sugar	NN
60025	6520	16	,	,	,
60025	6520	17	half	half	PDT
60025	6520	18	a	a	DT
60025	6520	19	pint	pint	NN
60025	6520	20	of	of	IN
60025	6520	21	white	white	JJ
60025	6520	22	brandy	brandy	NN
60025	6520	23	,	,	,
60025	6520	24	an	an	DT
60025	6520	25	ounce	ounce	NN
60025	6520	26	of	of	IN
60025	6520	27	broken	break	VBN
60025	6520	28	cinnamon	cinnamon	NN
60025	6520	29	,	,	,
60025	6520	30	and	and	CC
60025	6520	31	an	an	DT
60025	6520	32	ounce	ounce	NN
60025	6520	33	of	of	IN
60025	6520	34	coriander	coriander	NN
60025	6520	35	seeds	seed	NNS
60025	6520	36	.	.	.
60025	6521	1	Put	put	VB
60025	6521	2	it	-PRON-	PRP
60025	6521	3	into	into	IN
60025	6521	4	a	a	DT
60025	6521	5	glass	glass	NN
60025	6521	6	jar	jar	NN
60025	6521	7	,	,	,
60025	6521	8	cover	cover	VB
60025	6521	9	it	-PRON-	PRP
60025	6521	10	well	well	RB
60025	6521	11	,	,	,
60025	6521	12	and	and	CC
60025	6521	13	let	let	VB
60025	6521	14	it	-PRON-	PRP
60025	6521	15	stand	stand	VB
60025	6521	16	for	for	IN
60025	6521	17	two	two	CD
60025	6521	18	weeks	week	NNS
60025	6521	19	.	.	.
60025	6522	1	Then	then	RB
60025	6522	2	filter	filter	VB
60025	6522	3	it	-PRON-	PRP
60025	6522	4	through	through	IN
60025	6522	5	a	a	DT
60025	6522	6	fine	fine	JJ
60025	6522	7	muslin	muslin	NN
60025	6522	8	or	or	CC
60025	6522	9	a	a	DT
60025	6522	10	blotting	blot	VBG
60025	6522	11	paper	paper	NN
60025	6522	12	(	(	-LRB-
60025	6522	13	which	which	WDT
60025	6522	14	must	must	MD
60025	6522	15	be	be	VB
60025	6522	16	white	white	JJ
60025	6522	17	)	)	-RRB-
60025	6522	18	pinned	pin	VBN
60025	6522	19	on	on	IN
60025	6522	20	the	the	DT
60025	6522	21	bottom	bottom	NN
60025	6522	22	of	of	IN
60025	6522	23	a	a	DT
60025	6522	24	sieve	sieve	NN
60025	6522	25	;	;	:
60025	6522	26	and	and	CC
60025	6522	27	bottle	bottle	VB
60025	6522	28	it	-PRON-	PRP
60025	6522	29	for	for	IN
60025	6522	30	use	use	NN
60025	6522	31	.	.	.
60025	6523	1	STRAWBERRY	STRAWBERRY	NNP
60025	6523	2	CORDIAL.--Hull	cordial.--hull	VBP
60025	6523	3	a	a	DT
60025	6523	4	sufficient	sufficient	JJ
60025	6523	5	quantity	quantity	NN
60025	6523	6	of	of	IN
60025	6523	7	ripe	ripe	JJ
60025	6523	8	strawberries	strawberry	NNS
60025	6523	9	,	,	,
60025	6523	10	and	and	CC
60025	6523	11	squeeze	squeeze	VB
60025	6523	12	them	-PRON-	PRP
60025	6523	13	through	through	IN
60025	6523	14	a	a	DT
60025	6523	15	linen	linen	NN
60025	6523	16	bag	bag	NN
60025	6523	17	.	.	.
60025	6524	1	To	to	IN
60025	6524	2	each	each	DT
60025	6524	3	quart	quart	NN
60025	6524	4	of	of	IN
60025	6524	5	the	the	DT
60025	6524	6	juice	juice	NN
60025	6524	7	allow	allow	VBP
60025	6524	8	a	a	DT
60025	6524	9	pint	pint	NN
60025	6524	10	of	of	IN
60025	6524	11	white	white	JJ
60025	6524	12	brandy	brandy	NN
60025	6524	13	,	,	,
60025	6524	14	and	and	CC
60025	6524	15	half	half	PDT
60025	6524	16	a	a	DT
60025	6524	17	pound	pound	NN
60025	6524	18	of	of	IN
60025	6524	19	powdered	powdered	JJ
60025	6524	20	loaf	loaf	NN
60025	6524	21	-	-	HYPH
60025	6524	22	sugar	sugar	NN
60025	6524	23	.	.	.
60025	6525	1	Put	put	VB
60025	6525	2	the	the	DT
60025	6525	3	liquid	liquid	NN
60025	6525	4	into	into	IN
60025	6525	5	a	a	DT
60025	6525	6	glass	glass	NN
60025	6525	7	jar	jar	NN
60025	6525	8	or	or	CC
60025	6525	9	a	a	DT
60025	6525	10	demijohn	demijohn	NN
60025	6525	11	,	,	,
60025	6525	12	and	and	CC
60025	6525	13	let	let	VB
60025	6525	14	it	-PRON-	PRP
60025	6525	15	stand	stand	VB
60025	6525	16	a	a	DT
60025	6525	17	fortnight	fortnight	NN
60025	6525	18	.	.	.
60025	6526	1	Then	then	RB
60025	6526	2	filter	filter	VB
60025	6526	3	it	-PRON-	PRP
60025	6526	4	through	through	IN
60025	6526	5	a	a	DT
60025	6526	6	sieve	sieve	NN
60025	6526	7	,	,	,
60025	6526	8	to	to	IN
60025	6526	9	the	the	DT
60025	6526	10	bottom	bottom	NN
60025	6526	11	of	of	IN
60025	6526	12	which	which	WDT
60025	6526	13	a	a	DT
60025	6526	14	piece	piece	NN
60025	6526	15	of	of	IN
60025	6526	16	fine	fine	JJ
60025	6526	17	muslin	muslin	NN
60025	6526	18	or	or	CC
60025	6526	19	blotting	blot	VBG
60025	6526	20	paper	paper	NN
60025	6526	21	has	have	VBZ
60025	6526	22	been	be	VBN
60025	6526	23	fastened	fasten	VBN
60025	6526	24	;	;	:
60025	6526	25	and	and	CC
60025	6526	26	afterwards	afterwards	RB
60025	6526	27	bottle	bottle	VBP
60025	6526	28	it	-PRON-	PRP
60025	6526	29	.	.	.
60025	6527	1	RASPBERRY	raspberry	VB
60025	6527	2	CORDIAL	CORDIAL	NNP
60025	6527	3	--	--	:
60025	6527	4	May	May	MD
60025	6527	5	be	be	VB
60025	6527	6	made	make	VBN
60025	6527	7	in	in	IN
60025	6527	8	the	the	DT
60025	6527	9	above	above	JJ
60025	6527	10	manner	manner	NN
60025	6527	11	.	.	.
60025	6528	1	QUINCE	QUINCE	NNP
60025	6528	2	CORDIAL.--Take	cordial.--take	VBP
60025	6528	3	the	the	DT
60025	6528	4	finest	fine	JJS
60025	6528	5	and	and	CC
60025	6528	6	ripest	ripe	JJS
60025	6528	7	quinces	quince	NNS
60025	6528	8	you	-PRON-	PRP
60025	6528	9	can	can	MD
60025	6528	10	procure	procure	VB
60025	6528	11	,	,	,
60025	6528	12	wipe	wipe	VB
60025	6528	13	them	-PRON-	PRP
60025	6528	14	clean	clean	JJ
60025	6528	15	,	,	,
60025	6528	16	and	and	CC
60025	6528	17	cut	cut	VBD
60025	6528	18	out	out	RP
60025	6528	19	all	all	PDT
60025	6528	20	the	the	DT
60025	6528	21	defective	defective	JJ
60025	6528	22	parts	part	NNS
60025	6528	23	.	.	.
60025	6529	1	Then	then	RB
60025	6529	2	grate	grate	VB
60025	6529	3	them	-PRON-	PRP
60025	6529	4	into	into	IN
60025	6529	5	a	a	DT
60025	6529	6	tureen	tureen	NN
60025	6529	7	or	or	CC
60025	6529	8	some	some	DT
60025	6529	9	other	other	JJ
60025	6529	10	large	large	JJ
60025	6529	11	vessel	vessel	NN
60025	6529	12	,	,	,
60025	6529	13	leaving	leave	VBG
60025	6529	14	out	out	RP
60025	6529	15	the	the	DT
60025	6529	16	seeds	seed	NNS
60025	6529	17	and	and	CC
60025	6529	18	cores	core	NNS
60025	6529	19	.	.	.
60025	6530	1	Let	let	VB
60025	6530	2	the	the	DT
60025	6530	3	grated	grate	VBN
60025	6530	4	pulp	pulp	NN
60025	6530	5	remain	remain	VBP
60025	6530	6	covered	covered	JJ
60025	6530	7	in	in	IN
60025	6530	8	the	the	DT
60025	6530	9	tureen	tureen	NN
60025	6530	10	for	for	IN
60025	6530	11	twenty	twenty	CD
60025	6530	12	-	-	HYPH
60025	6530	13	four	four	CD
60025	6530	14	hours	hour	NNS
60025	6530	15	.	.	.
60025	6531	1	Then	then	RB
60025	6531	2	squeeze	squeeze	VB
60025	6531	3	it	-PRON-	PRP
60025	6531	4	through	through	IN
60025	6531	5	a	a	DT
60025	6531	6	jelly	jelly	JJ
60025	6531	7	-	-	HYPH
60025	6531	8	bag	bag	NN
60025	6531	9	or	or	CC
60025	6531	10	cloth	cloth	NN
60025	6531	11	.	.	.
60025	6532	1	To	to	IN
60025	6532	2	six	six	CD
60025	6532	3	quarts	quart	NNS
60025	6532	4	of	of	IN
60025	6532	5	the	the	DT
60025	6532	6	juice	juice	NN
60025	6532	7	allow	allow	VBP
60025	6532	8	a	a	DT
60025	6532	9	quart	quart	NN
60025	6532	10	of	of	IN
60025	6532	11	cold	cold	JJ
60025	6532	12	water	water	NN
60025	6532	13	,	,	,
60025	6532	14	three	three	CD
60025	6532	15	pounds	pound	NNS
60025	6532	16	of	of	IN
60025	6532	17	loaf	loaf	NN
60025	6532	18	-	-	HYPH
60025	6532	19	sugar	sugar	NN
60025	6532	20	,	,	,
60025	6532	21	(	(	-LRB-
60025	6532	22	broken	break	VBN
60025	6532	23	up	up	RP
60025	6532	24	,	,	,
60025	6532	25	)	)	-RRB-
60025	6532	26	and	and	CC
60025	6532	27	a	a	DT
60025	6532	28	quart	quart	NN
60025	6532	29	of	of	IN
60025	6532	30	white	white	JJ
60025	6532	31	brandy	brandy	NN
60025	6532	32	.	.	.
60025	6533	1	Mix	mix	VB
60025	6533	2	the	the	DT
60025	6533	3	whole	whole	JJ
60025	6533	4	well	well	RB
60025	6533	5	together	together	RB
60025	6533	6	,	,	,
60025	6533	7	and	and	CC
60025	6533	8	put	put	VBD
60025	6533	9	it	-PRON-	PRP
60025	6533	10	into	into	IN
60025	6533	11	a	a	DT
60025	6533	12	stone	stone	NN
60025	6533	13	jar	jar	NN
60025	6533	14	.	.	.
60025	6534	1	Have	have	VBP
60025	6534	2	ready	ready	JJ
60025	6534	3	three	three	CD
60025	6534	4	very	very	RB
60025	6534	5	small	small	JJ
60025	6534	6	flannel	flannel	NN
60025	6534	7	or	or	CC
60025	6534	8	thick	thick	JJ
60025	6534	9	muslin	muslin	NN
60025	6534	10	bags	bag	NNS
60025	6534	11	,	,	,
60025	6534	12	(	(	-LRB-
60025	6534	13	not	not	RB
60025	6534	14	larger	large	JJR
60025	6534	15	than	than	IN
60025	6534	16	two	two	CD
60025	6534	17	inches	inch	NNS
60025	6534	18	square	square	JJ
60025	6534	19	,	,	,
60025	6534	20	)	)	-RRB-
60025	6534	21	fill	fill	VB
60025	6534	22	one	one	CD
60025	6534	23	with	with	IN
60025	6534	24	grated	grate	VBN
60025	6534	25	nutmeg	nutmeg	NNP
60025	6534	26	,	,	,
60025	6534	27	another	another	DT
60025	6534	28	with	with	IN
60025	6534	29	powdered	powdered	JJ
60025	6534	30	mace	mace	NN
60025	6534	31	,	,	,
60025	6534	32	and	and	CC
60025	6534	33	the	the	DT
60025	6534	34	third	third	JJ
60025	6534	35	with	with	IN
60025	6534	36	powdered	powdered	JJ
60025	6534	37	cloves	clove	NNS
60025	6534	38	;	;	:
60025	6534	39	and	and	CC
60025	6534	40	put	put	VBD
60025	6534	41	them	-PRON-	PRP
60025	6534	42	into	into	IN
60025	6534	43	the	the	DT
60025	6534	44	jar	jar	NN
60025	6534	45	that	that	WDT
60025	6534	46	the	the	DT
60025	6534	47	spice	spice	NN
60025	6534	48	may	may	MD
60025	6534	49	flavour	flavour	VB
60025	6534	50	the	the	DT
60025	6534	51	liquor	liquor	NN
60025	6534	52	without	without	IN
60025	6534	53	mixing	mix	VBG
60025	6534	54	with	with	IN
60025	6534	55	it	-PRON-	PRP
60025	6534	56	.	.	.
60025	6535	1	Leave	leave	VB
60025	6535	2	the	the	DT
60025	6535	3	jar	jar	NN
60025	6535	4	uncorked	uncork	VBD
60025	6535	5	for	for	IN
60025	6535	6	a	a	DT
60025	6535	7	few	few	JJ
60025	6535	8	days	day	NNS
60025	6535	9	;	;	:
60025	6535	10	reserving	reserve	VBG
60025	6535	11	some	some	DT
60025	6535	12	of	of	IN
60025	6535	13	the	the	DT
60025	6535	14	liquor	liquor	NN
60025	6535	15	to	to	TO
60025	6535	16	replace	replace	VB
60025	6535	17	that	that	IN
60025	6535	18	which	which	WDT
60025	6535	19	may	may	MD
60025	6535	20	flow	flow	VB
60025	6535	21	over	over	RP
60025	6535	22	in	in	IN
60025	6535	23	the	the	DT
60025	6535	24	fermentation	fermentation	NN
60025	6535	25	.	.	.
60025	6536	1	Whenever	whenever	WRB
60025	6536	2	it	-PRON-	PRP
60025	6536	3	has	have	VBZ
60025	6536	4	done	do	VBN
60025	6536	5	working	working	NN
60025	6536	6	,	,	,
60025	6536	7	bottle	bottle	VB
60025	6536	8	it	-PRON-	PRP
60025	6536	9	off	off	RP
60025	6536	10	,	,	,
60025	6536	11	but	but	CC
60025	6536	12	do	do	VBP
60025	6536	13	not	not	RB
60025	6536	14	use	use	VB
60025	6536	15	it	-PRON-	PRP
60025	6536	16	for	for	IN
60025	6536	17	six	six	CD
60025	6536	18	months	month	NNS
60025	6536	19	.	.	.
60025	6537	1	If	if	IN
60025	6537	2	not	not	RB
60025	6537	3	sufficiently	sufficiently	RB
60025	6537	4	bright	bright	JJ
60025	6537	5	and	and	CC
60025	6537	6	clear	clear	JJ
60025	6537	7	,	,	,
60025	6537	8	filter	filter	VB
60025	6537	9	it	-PRON-	PRP
60025	6537	10	through	through	IN
60025	6537	11	fine	fine	JJ
60025	6537	12	muslin	muslin	NN
60025	6537	13	pinned	pin	VBN
60025	6537	14	round	round	RB
60025	6537	15	the	the	DT
60025	6537	16	bottom	bottom	NN
60025	6537	17	of	of	IN
60025	6537	18	a	a	DT
60025	6537	19	sieve	sieve	NN
60025	6537	20	,	,	,
60025	6537	21	or	or	CC
60025	6537	22	through	through	IN
60025	6537	23	a	a	DT
60025	6537	24	white	white	JJ
60025	6537	25	blotting	blotting	NN
60025	6537	26	paper	paper	NN
60025	6537	27	fastened	fasten	VBN
60025	6537	28	in	in	IN
60025	6537	29	the	the	DT
60025	6537	30	same	same	JJ
60025	6537	31	manner	manner	NN
60025	6537	32	.	.	.
60025	6538	1	PEACH	PEACH	NNS
60025	6538	2	CORDIAL.--Take	cordial.--take	VBP
60025	6538	3	the	the	DT
60025	6538	4	ripest	ripe	JJS
60025	6538	5	and	and	CC
60025	6538	6	most	most	RBS
60025	6538	7	juicy	juicy	JJ
60025	6538	8	free	free	JJ
60025	6538	9	-	-	HYPH
60025	6538	10	stone	stone	NN
60025	6538	11	peaches	peach	NNS
60025	6538	12	you	-PRON-	PRP
60025	6538	13	can	can	MD
60025	6538	14	procure	procure	VB
60025	6538	15	.	.	.
60025	6539	1	Cut	cut	VB
60025	6539	2	them	-PRON-	PRP
60025	6539	3	from	from	IN
60025	6539	4	the	the	DT
60025	6539	5	stones	stone	NNS
60025	6539	6	,	,	,
60025	6539	7	and	and	CC
60025	6539	8	quarter	quarter	VB
60025	6539	9	them	-PRON-	PRP
60025	6539	10	without	without	IN
60025	6539	11	paring	pare	VBG
60025	6539	12	.	.	.
60025	6540	1	Crack	crack	VB
60025	6540	2	the	the	DT
60025	6540	3	stones	stone	NNS
60025	6540	4	,	,	,
60025	6540	5	and	and	CC
60025	6540	6	extract	extract	VB
60025	6540	7	the	the	DT
60025	6540	8	kernels	kernel	NNS
60025	6540	9	,	,	,
60025	6540	10	which	which	WDT
60025	6540	11	must	must	MD
60025	6540	12	be	be	VB
60025	6540	13	blanched	blanch	VBN
60025	6540	14	and	and	CC
60025	6540	15	slightly	slightly	RB
60025	6540	16	pounded	pound	VBN
60025	6540	17	.	.	.
60025	6541	1	Put	put	VB
60025	6541	2	the	the	DT
60025	6541	3	peaches	peach	NNS
60025	6541	4	into	into	IN
60025	6541	5	a	a	DT
60025	6541	6	large	large	JJ
60025	6541	7	stone	stone	NN
60025	6541	8	jar	jar	NN
60025	6541	9	in	in	IN
60025	6541	10	layers	layer	NNS
60025	6541	11	,	,	,
60025	6541	12	alternately	alternately	RB
60025	6541	13	with	with	IN
60025	6541	14	layers	layer	NNS
60025	6541	15	of	of	IN
60025	6541	16	the	the	DT
60025	6541	17	kernels	kernel	NNS
60025	6541	18	,	,	,
60025	6541	19	and	and	CC
60025	6541	20	of	of	IN
60025	6541	21	powdered	powdered	JJ
60025	6541	22	loaf	loaf	NN
60025	6541	23	-	-	HYPH
60025	6541	24	sugar	sugar	NN
60025	6541	25	.	.	.
60025	6542	1	When	when	WRB
60025	6542	2	the	the	DT
60025	6542	3	jar	jar	NN
60025	6542	4	is	be	VBZ
60025	6542	5	three	three	CD
60025	6542	6	parts	part	NNS
60025	6542	7	full	full	JJ
60025	6542	8	of	of	IN
60025	6542	9	the	the	DT
60025	6542	10	peaches	peach	NNS
60025	6542	11	,	,	,
60025	6542	12	kernels	kernel	NNS
60025	6542	13	,	,	,
60025	6542	14	and	and	CC
60025	6542	15	sugar	sugar	NN
60025	6542	16	,	,	,
60025	6542	17	fill	fill	VB
60025	6542	18	it	-PRON-	PRP
60025	6542	19	up	up	RP
60025	6542	20	with	with	IN
60025	6542	21	white	white	JJ
60025	6542	22	brandy	brandy	NN
60025	6542	23	.	.	.
60025	6543	1	Set	set	VB
60025	6543	2	the	the	DT
60025	6543	3	jar	jar	NN
60025	6543	4	in	in	IN
60025	6543	5	a	a	DT
60025	6543	6	large	large	JJ
60025	6543	7	pan	pan	NN
60025	6543	8	,	,	,
60025	6543	9	and	and	CC
60025	6543	10	leave	leave	VB
60025	6543	11	it	-PRON-	PRP
60025	6543	12	uncovered	uncover	VBD
60025	6543	13	for	for	IN
60025	6543	14	three	three	CD
60025	6543	15	or	or	CC
60025	6543	16	four	four	CD
60025	6543	17	days	day	NNS
60025	6543	18	,	,	,
60025	6543	19	in	in	IN
60025	6543	20	case	case	NN
60025	6543	21	of	of	IN
60025	6543	22	its	-PRON-	PRP$
60025	6543	23	fermenting	fermenting	NN
60025	6543	24	and	and	CC
60025	6543	25	flowing	flow	VBG
60025	6543	26	over	over	RP
60025	6543	27	at	at	IN
60025	6543	28	the	the	DT
60025	6543	29	top	top	NN
60025	6543	30	.	.	.
60025	6544	1	Fill	fill	VB
60025	6544	2	up	up	RP
60025	6544	3	what	what	WP
60025	6544	4	is	be	VBZ
60025	6544	5	thus	thus	RB
60025	6544	6	wasted	waste	VBN
60025	6544	7	with	with	IN
60025	6544	8	more	more	JJR
60025	6544	9	brandy	brandy	NN
60025	6544	10	,	,	,
60025	6544	11	and	and	CC
60025	6544	12	then	then	RB
60025	6544	13	close	close	VB
60025	6544	14	the	the	DT
60025	6544	15	jar	jar	NN
60025	6544	16	tightly	tightly	RB
60025	6544	17	.	.	.
60025	6545	1	Let	let	VB
60025	6545	2	it	-PRON-	PRP
60025	6545	3	stand	stand	VB
60025	6545	4	five	five	CD
60025	6545	5	or	or	CC
60025	6545	6	six	six	CD
60025	6545	7	months	month	NNS
60025	6545	8	;	;	:
60025	6545	9	then	then	RB
60025	6545	10	filter	filter	VB
60025	6545	11	it	-PRON-	PRP
60025	6545	12	,	,	,
60025	6545	13	and	and	CC
60025	6545	14	bottle	bottle	VB
60025	6545	15	it	-PRON-	PRP
60025	6545	16	for	for	IN
60025	6545	17	use	use	NN
60025	6545	18	.	.	.
60025	6546	1	Cherry	cherry	NN
60025	6546	2	,	,	,
60025	6546	3	apricot	apricot	NNP
60025	6546	4	,	,	,
60025	6546	5	and	and	CC
60025	6546	6	plum	plum	NN
60025	6546	7	cordial	cordial	NNP
60025	6546	8	may	may	MD
60025	6546	9	be	be	VB
60025	6546	10	made	make	VBN
60025	6546	11	in	in	IN
60025	6546	12	the	the	DT
60025	6546	13	above	above	JJ
60025	6546	14	manner	manner	NN
60025	6546	15	;	;	:
60025	6546	16	adding	add	VBG
60025	6546	17	always	always	RB
60025	6546	18	the	the	DT
60025	6546	19	kernels	kernel	NNS
60025	6546	20	.	.	.
60025	6547	1	ANNISEED	ANNISEED	NNP
60025	6547	2	CORDIAL.--Melt	CORDIAL.--Melt	NNS
60025	6547	3	a	a	DT
60025	6547	4	pound	pound	NN
60025	6547	5	of	of	IN
60025	6547	6	loaf	loaf	NN
60025	6547	7	-	-	HYPH
60025	6547	8	sugar	sugar	NN
60025	6547	9	in	in	IN
60025	6547	10	two	two	CD
60025	6547	11	quarts	quart	NNS
60025	6547	12	of	of	IN
60025	6547	13	water	water	NN
60025	6547	14	.	.	.
60025	6548	1	Mix	mix	VB
60025	6548	2	it	-PRON-	PRP
60025	6548	3	with	with	IN
60025	6548	4	two	two	CD
60025	6548	5	quarts	quart	NNS
60025	6548	6	of	of	IN
60025	6548	7	white	white	JJ
60025	6548	8	brandy	brandy	NN
60025	6548	9	,	,	,
60025	6548	10	and	and	CC
60025	6548	11	add	add	VB
60025	6548	12	a	a	DT
60025	6548	13	table	table	NN
60025	6548	14	-	-	HYPH
60025	6548	15	spoonful	spoonful	JJ
60025	6548	16	of	of	IN
60025	6548	17	oil	oil	NN
60025	6548	18	of	of	IN
60025	6548	19	anniseed	anniseed	NN
60025	6548	20	.	.	.
60025	6549	1	Let	let	VB
60025	6549	2	it	-PRON-	PRP
60025	6549	3	stand	stand	VB
60025	6549	4	a	a	DT
60025	6549	5	week	week	NN
60025	6549	6	;	;	:
60025	6549	7	then	then	RB
60025	6549	8	filter	filter	VB
60025	6549	9	it	-PRON-	PRP
60025	6549	10	through	through	IN
60025	6549	11	white	white	JJ
60025	6549	12	blotting	blotting	NNP
60025	6549	13	paper	paper	NN
60025	6549	14	,	,	,
60025	6549	15	and	and	CC
60025	6549	16	bottle	bottle	VB
60025	6549	17	it	-PRON-	PRP
60025	6549	18	for	for	IN
60025	6549	19	use	use	NN
60025	6549	20	.	.	.
60025	6550	1	Clove	Clove	NNP
60025	6550	2	or	or	CC
60025	6550	3	Cinnamon	Cinnamon	NNP
60025	6550	4	Cordial	Cordial	NNP
60025	6550	5	may	may	MD
60025	6550	6	be	be	VB
60025	6550	7	made	make	VBN
60025	6550	8	in	in	IN
60025	6550	9	the	the	DT
60025	6550	10	same	same	JJ
60025	6550	11	manner	manner	NN
60025	6550	12	,	,	,
60025	6550	13	by	by	IN
60025	6550	14	mixing	mix	VBG
60025	6550	15	sugar	sugar	NN
60025	6550	16	,	,	,
60025	6550	17	water	water	NN
60025	6550	18	and	and	CC
60025	6550	19	brandy	brandy	NN
60025	6550	20	,	,	,
60025	6550	21	and	and	CC
60025	6550	22	adding	add	VBG
60025	6550	23	oil	oil	NN
60025	6550	24	of	of	IN
60025	6550	25	cinnamon	cinnamon	NN
60025	6550	26	or	or	CC
60025	6550	27	oil	oil	NN
60025	6550	28	of	of	IN
60025	6550	29	cloves	clove	NNS
60025	6550	30	.	.	.
60025	6551	1	You	-PRON-	PRP
60025	6551	2	may	may	MD
60025	6551	3	colour	colour	VB
60025	6551	4	any	any	DT
60025	6551	5	of	of	IN
60025	6551	6	these	these	DT
60025	6551	7	cordials	cordial	NNS
60025	6551	8	red	red	JJ
60025	6551	9	by	by	IN
60025	6551	10	stirring	stir	VBG
60025	6551	11	in	in	IN
60025	6551	12	a	a	DT
60025	6551	13	little	little	RB
60025	6551	14	powdered	powdered	JJ
60025	6551	15	cochineal	cochineal	NN
60025	6551	16	that	that	WDT
60025	6551	17	has	have	VBZ
60025	6551	18	been	be	VBN
60025	6551	19	dissolved	dissolve	VBN
60025	6551	20	in	in	IN
60025	6551	21	a	a	DT
60025	6551	22	small	small	JJ
60025	6551	23	quantity	quantity	NN
60025	6551	24	of	of	IN
60025	6551	25	brandy	brandy	NN
60025	6551	26	.	.	.
60025	6552	1	ROSE	rose	NN
60025	6552	2	BRANDY.--Nearly	brandy.--nearly	RB
60025	6552	3	fill	fill	VBP
60025	6552	4	a	a	DT
60025	6552	5	china	china	NNP
60025	6552	6	or	or	CC
60025	6552	7	glass	glass	NN
60025	6552	8	jar	jar	NN
60025	6552	9	with	with	IN
60025	6552	10	freshly	freshly	RB
60025	6552	11	-	-	HYPH
60025	6552	12	gathered	gather	VBN
60025	6552	13	rose	rose	NN
60025	6552	14	leaves	leave	NNS
60025	6552	15	,	,	,
60025	6552	16	and	and	CC
60025	6552	17	pour	pour	VBP
60025	6552	18	in	in	IN
60025	6552	19	sufficient	sufficient	JJ
60025	6552	20	French	french	JJ
60025	6552	21	white	white	JJ
60025	6552	22	brandy	brandy	NN
60025	6552	23	to	to	TO
60025	6552	24	fill	fill	VB
60025	6552	25	it	-PRON-	PRP
60025	6552	26	quite	quite	RB
60025	6552	27	up	up	RB
60025	6552	28	;	;	:
60025	6552	29	and	and	CC
60025	6552	30	then	then	RB
60025	6552	31	cover	cover	VB
60025	6552	32	it	-PRON-	PRP
60025	6552	33	closely	closely	RB
60025	6552	34	.	.	.
60025	6553	1	Next	next	JJ
60025	6553	2	day	day	NN
60025	6553	3	put	put	VBD
60025	6553	4	the	the	DT
60025	6553	5	whole	whole	NN
60025	6553	6	into	into	IN
60025	6553	7	a	a	DT
60025	6553	8	strainer	strainer	NN
60025	6553	9	,	,	,
60025	6553	10	and	and	CC
60025	6553	11	having	have	VBG
60025	6553	12	squeezed	squeeze	VBN
60025	6553	13	and	and	CC
60025	6553	14	pressed	press	VBN
60025	6553	15	the	the	DT
60025	6553	16	rose	rose	NN
60025	6553	17	leaves	leave	NNS
60025	6553	18	and	and	CC
60025	6553	19	drained	drain	VBD
60025	6553	20	off	off	RP
60025	6553	21	the	the	DT
60025	6553	22	liquid	liquid	NN
60025	6553	23	,	,	,
60025	6553	24	throw	throw	VB
60025	6553	25	away	away	RP
60025	6553	26	the	the	DT
60025	6553	27	leaves	leave	NNS
60025	6553	28	,	,	,
60025	6553	29	put	put	VBD
60025	6553	30	fresh	fresh	JJ
60025	6553	31	ones	one	NNS
60025	6553	32	into	into	IN
60025	6553	33	the	the	DT
60025	6553	34	jar	jar	NN
60025	6553	35	,	,	,
60025	6553	36	and	and	CC
60025	6553	37	return	return	VB
60025	6553	38	the	the	DT
60025	6553	39	brandy	brandy	NN
60025	6553	40	to	to	IN
60025	6553	41	it	-PRON-	PRP
60025	6553	42	.	.	.
60025	6554	1	Repeat	repeat	VB
60025	6554	2	this	this	DT
60025	6554	3	every	every	DT
60025	6554	4	day	day	NN
60025	6554	5	while	while	IN
60025	6554	6	roses	rose	NNS
60025	6554	7	are	be	VBP
60025	6554	8	in	in	IN
60025	6554	9	season	season	NN
60025	6554	10	,	,	,
60025	6554	11	(	(	-LRB-
60025	6554	12	taking	take	VBG
60025	6554	13	care	care	NN
60025	6554	14	to	to	TO
60025	6554	15	keep	keep	VB
60025	6554	16	the	the	DT
60025	6554	17	jar	jar	NN
60025	6554	18	well	well	RB
60025	6554	19	covered	cover	VBN
60025	6554	20	,	,	,
60025	6554	21	)	)	-RRB-
60025	6554	22	and	and	CC
60025	6554	23	you	-PRON-	PRP
60025	6554	24	will	will	MD
60025	6554	25	find	find	VB
60025	6554	26	the	the	DT
60025	6554	27	liquid	liquid	NN
60025	6554	28	much	much	RB
60025	6554	29	better	well	RBR
60025	6554	30	than	than	IN
60025	6554	31	rose	rise	VBD
60025	6554	32	water	water	NN
60025	6554	33	for	for	IN
60025	6554	34	flavouring	flavour	VBG
60025	6554	35	cakes	cake	NNS
60025	6554	36	and	and	CC
60025	6554	37	puddings	pudding	NNS
60025	6554	38	.	.	.
60025	6555	1	LEMON	LEMON	NNP
60025	6555	2	BRANDY.--When	brandy.--when	UH
60025	6555	3	you	-PRON-	PRP
60025	6555	4	use	use	VBP
60025	6555	5	lemons	lemon	NNS
60025	6555	6	for	for	IN
60025	6555	7	punch	punch	NN
60025	6555	8	or	or	CC
60025	6555	9	lemonade	lemonade	NN
60025	6555	10	,	,	,
60025	6555	11	do	do	VB
60025	6555	12	not	not	RB
60025	6555	13	throw	throw	VB
60025	6555	14	away	away	RP
60025	6555	15	the	the	DT
60025	6555	16	peels	peel	NNS
60025	6555	17	,	,	,
60025	6555	18	but	but	CC
60025	6555	19	cut	cut	VBD
60025	6555	20	them	-PRON-	PRP
60025	6555	21	in	in	IN
60025	6555	22	small	small	JJ
60025	6555	23	pieces	piece	NNS
60025	6555	24	,	,	,
60025	6555	25	and	and	CC
60025	6555	26	put	put	VBD
60025	6555	27	them	-PRON-	PRP
60025	6555	28	into	into	IN
60025	6555	29	a	a	DT
60025	6555	30	glass	glass	NN
60025	6555	31	jar	jar	NN
60025	6555	32	or	or	CC
60025	6555	33	bottle	bottle	NN
60025	6555	34	of	of	IN
60025	6555	35	brandy	brandy	NN
60025	6555	36	.	.	.
60025	6556	1	You	-PRON-	PRP
60025	6556	2	will	will	MD
60025	6556	3	find	find	VB
60025	6556	4	this	this	DT
60025	6556	5	brandy	brandy	NN
60025	6556	6	useful	useful	JJ
60025	6556	7	for	for	IN
60025	6556	8	many	many	JJ
60025	6556	9	purposes	purpose	NNS
60025	6556	10	.	.	.
60025	6557	1	In	in	IN
60025	6557	2	the	the	DT
60025	6557	3	same	same	JJ
60025	6557	4	way	way	NN
60025	6557	5	keep	keep	VB
60025	6557	6	for	for	IN
60025	6557	7	use	use	NN
60025	6557	8	the	the	DT
60025	6557	9	kernels	kernel	NNS
60025	6557	10	of	of	IN
60025	6557	11	peach	peach	NN
60025	6557	12	and	and	CC
60025	6557	13	plum	plum	NN
60025	6557	14	stones	stone	NNS
60025	6557	15	,	,	,
60025	6557	16	pounding	pound	VBG
60025	6557	17	them	-PRON-	PRP
60025	6557	18	slightly	slightly	RB
60025	6557	19	before	before	IN
60025	6557	20	you	-PRON-	PRP
60025	6557	21	put	put	VBP
60025	6557	22	them	-PRON-	PRP
60025	6557	23	into	into	IN
60025	6557	24	the	the	DT
60025	6557	25	brandy	brandy	NN
60025	6557	26	.	.	.
60025	6558	1	NOYAU.--Blanch	NOYAU.--Blanch	NNP
60025	6558	2	and	and	CC
60025	6558	3	break	break	VB
60025	6558	4	up	up	RP
60025	6558	5	a	a	DT
60025	6558	6	pound	pound	NN
60025	6558	7	of	of	IN
60025	6558	8	shelled	shell	VBN
60025	6558	9	bitter	bitter	JJ
60025	6558	10	almonds	almond	NNS
60025	6558	11	or	or	CC
60025	6558	12	peach	peach	NN
60025	6558	13	kernels	kernel	NNS
60025	6558	14	.	.	.
60025	6559	1	Mix	mix	VB
60025	6559	2	with	with	IN
60025	6559	3	them	-PRON-	PRP
60025	6559	4	the	the	DT
60025	6559	5	grated	grate	VBN
60025	6559	6	rinds	rind	NNS
60025	6559	7	of	of	IN
60025	6559	8	three	three	CD
60025	6559	9	large	large	JJ
60025	6559	10	lemons	lemon	NNS
60025	6559	11	,	,	,
60025	6559	12	half	half	PDT
60025	6559	13	a	a	DT
60025	6559	14	pint	pint	NN
60025	6559	15	of	of	IN
60025	6559	16	clarified	clarified	JJ
60025	6559	17	honey	honey	NN
60025	6559	18	that	that	WDT
60025	6559	19	has	have	VBZ
60025	6559	20	been	be	VBN
60025	6559	21	boiled	boil	VBN
60025	6559	22	and	and	CC
60025	6559	23	skimmed	skim	VBN
60025	6559	24	,	,	,
60025	6559	25	and	and	CC
60025	6559	26	three	three	CD
60025	6559	27	pounds	pound	NNS
60025	6559	28	of	of	IN
60025	6559	29	the	the	DT
60025	6559	30	best	good	JJS
60025	6559	31	double	double	JJ
60025	6559	32	-	-	HYPH
60025	6559	33	refined	refined	JJ
60025	6559	34	loaf	loaf	NN
60025	6559	35	-	-	HYPH
60025	6559	36	sugar	sugar	NN
60025	6559	37	.	.	.
60025	6560	1	Put	put	VB
60025	6560	2	these	these	DT
60025	6560	3	ingredients	ingredient	NNS
60025	6560	4	into	into	IN
60025	6560	5	a	a	DT
60025	6560	6	jar	jar	NN
60025	6560	7	or	or	CC
60025	6560	8	demijohn	demijohn	NN
60025	6560	9	;	;	:
60025	6560	10	pour	pour	VB
60025	6560	11	in	in	IN
60025	6560	12	four	four	CD
60025	6560	13	quarts	quart	NNS
60025	6560	14	of	of	IN
60025	6560	15	the	the	DT
60025	6560	16	best	good	JJS
60025	6560	17	white	white	JJ
60025	6560	18	brandy	brandy	NN
60025	6560	19	or	or	CC
60025	6560	20	proof	proof	NN
60025	6560	21	spirit	spirit	NN
60025	6560	22	;	;	:
60025	6560	23	stop	stop	VB
60025	6560	24	the	the	DT
60025	6560	25	vessel	vessel	NN
60025	6560	26	,	,	,
60025	6560	27	and	and	CC
60025	6560	28	let	let	VB
60025	6560	29	it	-PRON-	PRP
60025	6560	30	stand	stand	VB
60025	6560	31	three	three	CD
60025	6560	32	months	month	NNS
60025	6560	33	,	,	,
60025	6560	34	shaking	shake	VBG
60025	6560	35	it	-PRON-	PRP
60025	6560	36	every	every	DT
60025	6560	37	day	day	NN
60025	6560	38	for	for	IN
60025	6560	39	the	the	DT
60025	6560	40	first	first	JJ
60025	6560	41	month	month	NN
60025	6560	42	.	.	.
60025	6561	1	Then	then	RB
60025	6561	2	filter	filter	VB
60025	6561	3	it	-PRON-	PRP
60025	6561	4	,	,	,
60025	6561	5	dilute	dilute	VB
60025	6561	6	it	-PRON-	PRP
60025	6561	7	with	with	IN
60025	6561	8	rose	rose	NN
60025	6561	9	water	water	NN
60025	6561	10	to	to	IN
60025	6561	11	your	-PRON-	PRP$
60025	6561	12	taste	taste	NN
60025	6561	13	,	,	,
60025	6561	14	(	(	-LRB-
60025	6561	15	you	-PRON-	PRP
60025	6561	16	may	may	MD
60025	6561	17	allow	allow	VB
60025	6561	18	a	a	DT
60025	6561	19	quart	quart	NN
60025	6561	20	of	of	IN
60025	6561	21	rose	rose	NN
60025	6561	22	water	water	NN
60025	6561	23	to	to	IN
60025	6561	24	each	each	DT
60025	6561	25	quart	quart	NN
60025	6561	26	of	of	IN
60025	6561	27	the	the	DT
60025	6561	28	liquor	liquor	NN
60025	6561	29	,	,	,
60025	6561	30	)	)	-RRB-
60025	6561	31	and	and	CC
60025	6561	32	bottle	bottle	VB
60025	6561	33	it	-PRON-	PRP
60025	6561	34	for	for	IN
60025	6561	35	use	use	NN
60025	6561	36	.	.	.
60025	6562	1	This	this	DT
60025	6562	2	and	and	CC
60025	6562	3	any	any	DT
60025	6562	4	other	other	JJ
60025	6562	5	cordial	cordial	NN
60025	6562	6	may	may	MD
60025	6562	7	be	be	VB
60025	6562	8	coloured	colour	VBN
60025	6562	9	red	red	JJ
60025	6562	10	by	by	IN
60025	6562	11	mixing	mix	VBG
60025	6562	12	with	with	IN
60025	6562	13	it	-PRON-	PRP
60025	6562	14	(	(	-LRB-
60025	6562	15	after	after	IN
60025	6562	16	it	-PRON-	PRP
60025	6562	17	is	be	VBZ
60025	6562	18	filtered	filter	VBN
60025	6562	19	)	)	-RRB-
60025	6562	20	cochineal	cochineal	NNP
60025	6562	21	,	,	,
60025	6562	22	powdered	powder	VBN
60025	6562	23	,	,	,
60025	6562	24	dissolved	dissolve	VBN
60025	6562	25	in	in	IN
60025	6562	26	a	a	DT
60025	6562	27	little	little	JJ
60025	6562	28	white	white	JJ
60025	6562	29	brandy	brandy	NN
60025	6562	30	,	,	,
60025	6562	31	and	and	CC
60025	6562	32	strained	strain	VBN
60025	6562	33	through	through	IN
60025	6562	34	fine	fine	JJ
60025	6562	35	muslin	muslin	NN
60025	6562	36	.	.	.
60025	6563	1	RATAFIA.--Pound	ratafia.--pound	NN
60025	6563	2	in	in	IN
60025	6563	3	a	a	DT
60025	6563	4	mortar	mortar	NN
60025	6563	5	,	,	,
60025	6563	6	and	and	CC
60025	6563	7	mix	mix	VB
60025	6563	8	together	together	RB
60025	6563	9	a	a	DT
60025	6563	10	pound	pound	NN
60025	6563	11	of	of	IN
60025	6563	12	shelled	shell	VBN
60025	6563	13	bitter	bitter	JJ
60025	6563	14	almonds	almond	NNS
60025	6563	15	,	,	,
60025	6563	16	an	an	DT
60025	6563	17	ounce	ounce	NN
60025	6563	18	of	of	IN
60025	6563	19	nutmegs	nutmeg	NNS
60025	6563	20	,	,	,
60025	6563	21	a	a	DT
60025	6563	22	pound	pound	NN
60025	6563	23	of	of	IN
60025	6563	24	fine	fine	JJ
60025	6563	25	loaf	loaf	NN
60025	6563	26	-	-	HYPH
60025	6563	27	sugar	sugar	NN
60025	6563	28	,	,	,
60025	6563	29	and	and	CC
60025	6563	30	one	one	CD
60025	6563	31	grain	grain	NN
60025	6563	32	(	(	-LRB-
60025	6563	33	apothecaries	apothecary	NNS
60025	6563	34	'	'	POS
60025	6563	35	weight	weight	NN
60025	6563	36	)	)	-RRB-
60025	6563	37	of	of	IN
60025	6563	38	ambergris	ambergris	NNP
60025	6563	39	.	.	.
60025	6564	1	Infuse	infuse	VB
60025	6564	2	these	these	DT
60025	6564	3	ingredients	ingredient	NNS
60025	6564	4	for	for	IN
60025	6564	5	a	a	DT
60025	6564	6	week	week	NN
60025	6564	7	in	in	IN
60025	6564	8	a	a	DT
60025	6564	9	gallon	gallon	NN
60025	6564	10	of	of	IN
60025	6564	11	white	white	JJ
60025	6564	12	brandy	brandy	NN
60025	6564	13	or	or	CC
60025	6564	14	proof	proof	NN
60025	6564	15	spirit	spirit	NN
60025	6564	16	.	.	.
60025	6565	1	Then	then	RB
60025	6565	2	filter	filter	VB
60025	6565	3	it	-PRON-	PRP
60025	6565	4	,	,	,
60025	6565	5	and	and	CC
60025	6565	6	bottle	bottle	VB
60025	6565	7	it	-PRON-	PRP
60025	6565	8	for	for	IN
60025	6565	9	use	use	NN
60025	6565	10	.	.	.
60025	6566	1	CAPILLAIRE.--Powder	capillaire.--powder	NN
60025	6566	2	eight	eight	CD
60025	6566	3	pounds	pound	NNS
60025	6566	4	of	of	IN
60025	6566	5	loaf	loaf	NN
60025	6566	6	-	-	HYPH
60025	6566	7	sugar	sugar	NN
60025	6566	8	,	,	,
60025	6566	9	and	and	CC
60025	6566	10	wet	wet	VB
60025	6566	11	it	-PRON-	PRP
60025	6566	12	with	with	IN
60025	6566	13	three	three	CD
60025	6566	14	pints	pint	NNS
60025	6566	15	of	of	IN
60025	6566	16	water	water	NN
60025	6566	17	and	and	CC
60025	6566	18	three	three	CD
60025	6566	19	eggs	egg	NNS
60025	6566	20	well	well	RB
60025	6566	21	beaten	beat	VBN
60025	6566	22	with	with	IN
60025	6566	23	their	-PRON-	PRP$
60025	6566	24	shells	shell	NNS
60025	6566	25	.	.	.
60025	6567	1	Stir	stir	VB
60025	6567	2	the	the	DT
60025	6567	3	whole	whole	JJ
60025	6567	4	mass	mass	NN
60025	6567	5	very	very	RB
60025	6567	6	hard	hard	JJ
60025	6567	7	,	,	,
60025	6567	8	and	and	CC
60025	6567	9	boil	boil	VB
60025	6567	10	it	-PRON-	PRP
60025	6567	11	twice	twice	RB
60025	6567	12	over	over	RB
60025	6567	13	,	,	,
60025	6567	14	skimming	skim	VBG
60025	6567	15	it	-PRON-	PRP
60025	6567	16	well	well	RB
60025	6567	17	.	.	.
60025	6568	1	Then	then	RB
60025	6568	2	strain	strain	VB
60025	6568	3	it	-PRON-	PRP
60025	6568	4	,	,	,
60025	6568	5	and	and	CC
60025	6568	6	stir	stir	VB
60025	6568	7	in	in	IN
60025	6568	8	two	two	CD
60025	6568	9	wine	wine	NN
60025	6568	10	glasses	glass	NNS
60025	6568	11	of	of	IN
60025	6568	12	orange	orange	NNP
60025	6568	13	flower	flower	NNP
60025	6568	14	water	water	NN
60025	6568	15	.	.	.
60025	6569	1	Bottle	bottle	VB
60025	6569	2	it	-PRON-	PRP
60025	6569	3	,	,	,
60025	6569	4	and	and	CC
60025	6569	5	use	use	VB
60025	6569	6	it	-PRON-	PRP
60025	6569	7	for	for	IN
60025	6569	8	a	a	DT
60025	6569	9	summer	summer	NN
60025	6569	10	draught	draught	NN
60025	6569	11	,	,	,
60025	6569	12	mixed	mix	VBN
60025	6569	13	with	with	IN
60025	6569	14	a	a	DT
60025	6569	15	little	little	JJ
60025	6569	16	lemon	lemon	NN
60025	6569	17	juice	juice	NN
60025	6569	18	and	and	CC
60025	6569	19	water	water	NN
60025	6569	20	;	;	:
60025	6569	21	or	or	CC
60025	6569	22	you	-PRON-	PRP
60025	6569	23	may	may	MD
60025	6569	24	sweeten	sweeten	VB
60025	6569	25	punch	punch	VB
60025	6569	26	with	with	IN
60025	6569	27	it	-PRON-	PRP
60025	6569	28	.	.	.
60025	6570	1	ORGEAT.--To	ORGEAT.--To	NNS
60025	6570	2	make	make	VBP
60025	6570	3	orgeat	orgeat	JJ
60025	6570	4	paste	paste	NN
60025	6570	5	,	,	,
60025	6570	6	blanch	blanch	NN
60025	6570	7	,	,	,
60025	6570	8	mix	mix	VBP
60025	6570	9	together	together	RB
60025	6570	10	,	,	,
60025	6570	11	and	and	CC
60025	6570	12	pound	pound	NN
60025	6570	13	in	in	IN
60025	6570	14	a	a	DT
60025	6570	15	mortar	mortar	NN
60025	6570	16	till	till	IN
60025	6570	17	perfectly	perfectly	RB
60025	6570	18	smooth	smooth	JJ
60025	6570	19	,	,	,
60025	6570	20	three	three	CD
60025	6570	21	quarters	quarter	NNS
60025	6570	22	of	of	IN
60025	6570	23	a	a	DT
60025	6570	24	pound	pound	NN
60025	6570	25	of	of	IN
60025	6570	26	shelled	shell	VBN
60025	6570	27	sweet	sweet	JJ
60025	6570	28	almonds	almond	NNS
60025	6570	29	,	,	,
60025	6570	30	and	and	CC
60025	6570	31	one	one	CD
60025	6570	32	quarter	quarter	NN
60025	6570	33	of	of	IN
60025	6570	34	a	a	DT
60025	6570	35	pound	pound	NN
60025	6570	36	of	of	IN
60025	6570	37	shelled	shell	VBN
60025	6570	38	bitter	bitter	JJ
60025	6570	39	almonds	almond	NNS
60025	6570	40	;	;	:
60025	6570	41	adding	add	VBG
60025	6570	42	frequently	frequently	RB
60025	6570	43	a	a	DT
60025	6570	44	little	little	JJ
60025	6570	45	orange	orange	JJ
60025	6570	46	-	-	HYPH
60025	6570	47	flower	flower	NN
60025	6570	48	or	or	CC
60025	6570	49	rose	rise	VBD
60025	6570	50	water	water	NN
60025	6570	51	,	,	,
60025	6570	52	to	to	TO
60025	6570	53	keep	keep	VB
60025	6570	54	them	-PRON-	PRP
60025	6570	55	from	from	IN
60025	6570	56	oiling	oil	VBG
60025	6570	57	;	;	:
60025	6570	58	and	and	CC
60025	6570	59	mixing	mix	VBG
60025	6570	60	with	with	IN
60025	6570	61	them	-PRON-	PRP
60025	6570	62	,	,	,
60025	6570	63	as	as	IN
60025	6570	64	you	-PRON-	PRP
60025	6570	65	proceed	proceed	VBP
60025	6570	66	,	,	,
60025	6570	67	a	a	DT
60025	6570	68	pound	pound	NN
60025	6570	69	of	of	IN
60025	6570	70	fine	fine	JJ
60025	6570	71	loaf	loaf	NN
60025	6570	72	-	-	HYPH
60025	6570	73	sugar	sugar	NN
60025	6570	74	that	that	WDT
60025	6570	75	has	have	VBZ
60025	6570	76	been	be	VBN
60025	6570	77	previously	previously	RB
60025	6570	78	powdered	powder	VBN
60025	6570	79	by	by	IN
60025	6570	80	itself	-PRON-	PRP
60025	6570	81	.	.	.
60025	6571	1	When	when	WRB
60025	6571	2	the	the	DT
60025	6571	3	whole	whole	NN
60025	6571	4	is	be	VBZ
60025	6571	5	thoroughly	thoroughly	RB
60025	6571	6	incorporated	incorporate	VBN
60025	6571	7	to	to	IN
60025	6571	8	a	a	DT
60025	6571	9	stiff	stiff	JJ
60025	6571	10	paste	paste	NN
60025	6571	11	,	,	,
60025	6571	12	put	put	VBD
60025	6571	13	it	-PRON-	PRP
60025	6571	14	into	into	IN
60025	6571	15	little	little	JJ
60025	6571	16	pots	pot	NNS
60025	6571	17	and	and	CC
60025	6571	18	close	close	VB
60025	6571	19	them	-PRON-	PRP
60025	6571	20	well	well	RB
60025	6571	21	.	.	.
60025	6572	1	It	-PRON-	PRP
60025	6572	2	will	will	MD
60025	6572	3	keep	keep	VB
60025	6572	4	five	five	CD
60025	6572	5	or	or	CC
60025	6572	6	six	six	CD
60025	6572	7	months	month	NNS
60025	6572	8	,	,	,
60025	6572	9	and	and	CC
60025	6572	10	,	,	,
60025	6572	11	when	when	WRB
60025	6572	12	you	-PRON-	PRP
60025	6572	13	wish	wish	VBP
60025	6572	14	to	to	TO
60025	6572	15	use	use	VB
60025	6572	16	it	-PRON-	PRP
60025	6572	17	for	for	IN
60025	6572	18	a	a	DT
60025	6572	19	beverage	beverage	NN
60025	6572	20	,	,	,
60025	6572	21	allow	allow	VB
60025	6572	22	a	a	DT
60025	6572	23	piece	piece	NN
60025	6572	24	of	of	IN
60025	6572	25	orgeat	orgeat	NN
60025	6572	26	about	about	IN
60025	6572	27	the	the	DT
60025	6572	28	size	size	NN
60025	6572	29	of	of	IN
60025	6572	30	an	an	DT
60025	6572	31	egg	egg	NN
60025	6572	32	to	to	IN
60025	6572	33	each	each	DT
60025	6572	34	half	half	NN
60025	6572	35	pint	pint	NN
60025	6572	36	or	or	CC
60025	6572	37	tumbler	tumbler	NN
60025	6572	38	of	of	IN
60025	6572	39	water	water	NN
60025	6572	40	.	.	.
60025	6573	1	Having	have	VBG
60025	6573	2	well	well	RB
60025	6573	3	stirred	stir	VBN
60025	6573	4	it	-PRON-	PRP
60025	6573	5	,	,	,
60025	6573	6	strain	strain	VB
60025	6573	7	the	the	DT
60025	6573	8	mixture	mixture	NN
60025	6573	9	.	.	.
60025	6574	1	To	to	TO
60025	6574	2	make	make	VB
60025	6574	3	liquid	liquid	NN
60025	6574	4	orgeat	orgeat	VB
60025	6574	5	for	for	IN
60025	6574	6	present	present	JJ
60025	6574	7	use	use	NN
60025	6574	8	;	;	:
60025	6574	9	blanch	blanch	NN
60025	6574	10	and	and	CC
60025	6574	11	pound	pound	NN
60025	6574	12	in	in	IN
60025	6574	13	a	a	DT
60025	6574	14	mortar	mortar	NN
60025	6574	15	,	,	,
60025	6574	16	with	with	IN
60025	6574	17	rose	rose	NN
60025	6574	18	water	water	NN
60025	6574	19	,	,	,
60025	6574	20	a	a	DT
60025	6574	21	quarter	quarter	NN
60025	6574	22	of	of	IN
60025	6574	23	a	a	DT
60025	6574	24	pound	pound	NN
60025	6574	25	of	of	IN
60025	6574	26	sweet	sweet	JJ
60025	6574	27	and	and	CC
60025	6574	28	an	an	DT
60025	6574	29	ounce	ounce	NN
60025	6574	30	and	and	CC
60025	6574	31	a	a	DT
60025	6574	32	half	half	NN
60025	6574	33	of	of	IN
60025	6574	34	bitter	bitter	JJ
60025	6574	35	almonds	almond	NNS
60025	6574	36	.	.	.
60025	6575	1	Then	then	RB
60025	6575	2	sweeten	sweeten	VB
60025	6575	3	three	three	CD
60025	6575	4	pints	pint	NNS
60025	6575	5	of	of	IN
60025	6575	6	rich	rich	JJ
60025	6575	7	milk	milk	NN
60025	6575	8	with	with	IN
60025	6575	9	half	half	PDT
60025	6575	10	a	a	DT
60025	6575	11	pound	pound	NN
60025	6575	12	of	of	IN
60025	6575	13	loaf	loaf	NN
60025	6575	14	-	-	HYPH
60025	6575	15	sugar	sugar	NN
60025	6575	16	,	,	,
60025	6575	17	and	and	CC
60025	6575	18	stir	stir	VB
60025	6575	19	the	the	DT
60025	6575	20	almonds	almond	NNS
60025	6575	21	gradually	gradually	RB
60025	6575	22	into	into	IN
60025	6575	23	it	-PRON-	PRP
60025	6575	24	.	.	.
60025	6576	1	Boil	boil	VB
60025	6576	2	it	-PRON-	PRP
60025	6576	3	over	over	IN
60025	6576	4	hot	hot	JJ
60025	6576	5	coals	coal	NNS
60025	6576	6	;	;	:
60025	6576	7	and	and	CC
60025	6576	8	as	as	RB
60025	6576	9	soon	soon	RB
60025	6576	10	as	as	IN
60025	6576	11	it	-PRON-	PRP
60025	6576	12	comes	come	VBZ
60025	6576	13	to	to	IN
60025	6576	14	a	a	DT
60025	6576	15	boil	boil	NN
60025	6576	16	,	,	,
60025	6576	17	take	take	VB
60025	6576	18	it	-PRON-	PRP
60025	6576	19	off	off	RP
60025	6576	20	and	and	CC
60025	6576	21	stir	stir	VB
60025	6576	22	it	-PRON-	PRP
60025	6576	23	frequently	frequently	RB
60025	6576	24	till	till	IN
60025	6576	25	it	-PRON-	PRP
60025	6576	26	gets	get	VBZ
60025	6576	27	cold	cold	JJ
60025	6576	28	.	.	.
60025	6577	1	Then	then	RB
60025	6577	2	strain	strain	VB
60025	6577	3	it	-PRON-	PRP
60025	6577	4	,	,	,
60025	6577	5	add	add	VB
60025	6577	6	a	a	DT
60025	6577	7	glass	glass	NN
60025	6577	8	of	of	IN
60025	6577	9	brandy	brandy	NN
60025	6577	10	and	and	CC
60025	6577	11	put	put	VBD
60025	6577	12	it	-PRON-	PRP
60025	6577	13	into	into	IN
60025	6577	14	decanters	decanter	NNS
60025	6577	15	.	.	.
60025	6578	1	When	when	WRB
60025	6578	2	you	-PRON-	PRP
60025	6578	3	pour	pour	VBP
60025	6578	4	it	-PRON-	PRP
60025	6578	5	out	out	RP
60025	6578	6	for	for	IN
60025	6578	7	drinking	drinking	NN
60025	6578	8	dilute	dilute	VB
60025	6578	9	it	-PRON-	PRP
60025	6578	10	with	with	IN
60025	6578	11	water	water	NN
60025	6578	12	.	.	.
60025	6579	1	LEMONADE.--Take	lemonade.--take	VB
60025	6579	2	fine	fine	JJ
60025	6579	3	ripe	ripe	JJ
60025	6579	4	lemons	lemon	NNS
60025	6579	5	,	,	,
60025	6579	6	and	and	CC
60025	6579	7	roll	roll	VB
60025	6579	8	them	-PRON-	PRP
60025	6579	9	under	under	IN
60025	6579	10	your	-PRON-	PRP$
60025	6579	11	hand	hand	NN
60025	6579	12	on	on	IN
60025	6579	13	the	the	DT
60025	6579	14	table	table	NN
60025	6579	15	to	to	TO
60025	6579	16	increase	increase	VB
60025	6579	17	the	the	DT
60025	6579	18	quantity	quantity	NN
60025	6579	19	of	of	IN
60025	6579	20	juice	juice	NN
60025	6579	21	.	.	.
60025	6580	1	Then	then	RB
60025	6580	2	cut	cut	VB
60025	6580	3	and	and	CC
60025	6580	4	squeeze	squeeze	VB
60025	6580	5	them	-PRON-	PRP
60025	6580	6	into	into	IN
60025	6580	7	a	a	DT
60025	6580	8	pitcher	pitcher	NN
60025	6580	9	,	,	,
60025	6580	10	and	and	CC
60025	6580	11	mix	mix	VB
60025	6580	12	the	the	DT
60025	6580	13	juice	juice	NN
60025	6580	14	with	with	IN
60025	6580	15	loaf	loaf	NN
60025	6580	16	-	-	HYPH
60025	6580	17	sugar	sugar	NN
60025	6580	18	and	and	CC
60025	6580	19	cold	cold	JJ
60025	6580	20	water	water	NN
60025	6580	21	.	.	.
60025	6581	1	To	to	TO
60025	6581	2	half	half	PDT
60025	6581	3	a	a	DT
60025	6581	4	pint	pint	NN
60025	6581	5	of	of	IN
60025	6581	6	lemon	lemon	NN
60025	6581	7	juice	juice	NN
60025	6581	8	you	-PRON-	PRP
60025	6581	9	may	may	MD
60025	6581	10	allow	allow	VB
60025	6581	11	a	a	DT
60025	6581	12	pint	pint	NN
60025	6581	13	and	and	CC
60025	6581	14	a	a	DT
60025	6581	15	half	half	NN
60025	6581	16	of	of	IN
60025	6581	17	water	water	NN
60025	6581	18	,	,	,
60025	6581	19	and	and	CC
60025	6581	20	ten	ten	CD
60025	6581	21	or	or	CC
60025	6581	22	twelve	twelve	CD
60025	6581	23	moderate	moderate	JJ
60025	6581	24	sized	sized	JJ
60025	6581	25	lumps	lump	NNS
60025	6581	26	of	of	IN
60025	6581	27	sugar	sugar	NN
60025	6581	28	.	.	.
60025	6582	1	Send	send	VB
60025	6582	2	it	-PRON-	PRP
60025	6582	3	round	round	RB
60025	6582	4	in	in	IN
60025	6582	5	little	little	JJ
60025	6582	6	glasses	glass	NNS
60025	6582	7	with	with	IN
60025	6582	8	handles	handle	NNS
60025	6582	9	.	.	.
60025	6583	1	To	to	TO
60025	6583	2	make	make	VB
60025	6583	3	a	a	DT
60025	6583	4	tumbler	tumbler	NN
60025	6583	5	of	of	IN
60025	6583	6	_	_	NNP
60025	6583	7	very	very	RB
60025	6583	8	good	good	JJ
60025	6583	9	_	_	NNP
60025	6583	10	lemonade	lemonade	NN
60025	6583	11	,	,	,
60025	6583	12	allow	allow	VB
60025	6583	13	the	the	DT
60025	6583	14	juice	juice	NN
60025	6583	15	of	of	IN
60025	6583	16	one	one	CD
60025	6583	17	lemon	lemon	NN
60025	6583	18	and	and	CC
60025	6583	19	four	four	CD
60025	6583	20	or	or	CC
60025	6583	21	five	five	CD
60025	6583	22	lumps	lump	NNS
60025	6583	23	of	of	IN
60025	6583	24	sugar	sugar	NN
60025	6583	25	,	,	,
60025	6583	26	filling	fill	VBG
60025	6583	27	up	up	RP
60025	6583	28	the	the	DT
60025	6583	29	glass	glass	NN
60025	6583	30	with	with	IN
60025	6583	31	water	water	NN
60025	6583	32	.	.	.
60025	6584	1	In	in	IN
60025	6584	2	summer	summer	NN
60025	6584	3	use	use	NN
60025	6584	4	ice	ice	NN
60025	6584	5	water	water	NN
60025	6584	6	.	.	.
60025	6585	1	ORANGEADE	ORANGEADE	NNP
60025	6585	2	--	--	:
60025	6585	3	Is	be	VBZ
60025	6585	4	made	make	VBN
60025	6585	5	of	of	IN
60025	6585	6	oranges	orange	NNS
60025	6585	7	,	,	,
60025	6585	8	in	in	IN
60025	6585	9	the	the	DT
60025	6585	10	same	same	JJ
60025	6585	11	proportion	proportion	NN
60025	6585	12	as	as	IN
60025	6585	13	lemonade	lemonade	NN
60025	6585	14	.	.	.
60025	6586	1	It	-PRON-	PRP
60025	6586	2	is	be	VBZ
60025	6586	3	very	very	RB
60025	6586	4	fine	fine	JJ
60025	6586	5	when	when	WRB
60025	6586	6	frozen	freeze	VBN
60025	6586	7	.	.	.
60025	6587	1	PUNCH	PUNCH	NNP
60025	6587	2	.	.	.
60025	6588	1	Roll	roll	VB
60025	6588	2	twelve	twelve	CD
60025	6588	3	fine	fine	JJ
60025	6588	4	lemons	lemon	NNS
60025	6588	5	under	under	IN
60025	6588	6	your	-PRON-	PRP$
60025	6588	7	hand	hand	NN
60025	6588	8	on	on	IN
60025	6588	9	the	the	DT
60025	6588	10	table	table	NN
60025	6588	11	;	;	:
60025	6588	12	then	then	RB
60025	6588	13	pare	pare	VB
60025	6588	14	off	off	RP
60025	6588	15	the	the	DT
60025	6588	16	yellow	yellow	JJ
60025	6588	17	rind	rind	NN
60025	6588	18	very	very	RB
60025	6588	19	thin	thin	JJ
60025	6588	20	,	,	,
60025	6588	21	and	and	CC
60025	6588	22	boil	boil	VB
60025	6588	23	it	-PRON-	PRP
60025	6588	24	in	in	IN
60025	6588	25	a	a	DT
60025	6588	26	gallon	gallon	NN
60025	6588	27	of	of	IN
60025	6588	28	water	water	NN
60025	6588	29	till	till	IN
60025	6588	30	all	all	PDT
60025	6588	31	the	the	DT
60025	6588	32	flavour	flavour	NN
60025	6588	33	is	be	VBZ
60025	6588	34	drawn	draw	VBN
60025	6588	35	out	out	RP
60025	6588	36	.	.	.
60025	6589	1	Break	break	VB
60025	6589	2	up	up	RP
60025	6589	3	into	into	IN
60025	6589	4	a	a	DT
60025	6589	5	large	large	JJ
60025	6589	6	bowl	bowl	NN
60025	6589	7	,	,	,
60025	6589	8	two	two	CD
60025	6589	9	pounds	pound	NNS
60025	6589	10	of	of	IN
60025	6589	11	loaf	loaf	NN
60025	6589	12	-	-	HYPH
60025	6589	13	sugar	sugar	NN
60025	6589	14	,	,	,
60025	6589	15	and	and	CC
60025	6589	16	squeeze	squeeze	VB
60025	6589	17	the	the	DT
60025	6589	18	lemons	lemon	NNS
60025	6589	19	over	over	IN
60025	6589	20	it	-PRON-	PRP
60025	6589	21	.	.	.
60025	6590	1	When	when	WRB
60025	6590	2	the	the	DT
60025	6590	3	water	water	NN
60025	6590	4	has	have	VBZ
60025	6590	5	boiled	boil	VBN
60025	6590	6	sufficiently	sufficiently	RB
60025	6590	7	,	,	,
60025	6590	8	strain	strain	VB
60025	6590	9	it	-PRON-	PRP
60025	6590	10	from	from	IN
60025	6590	11	the	the	DT
60025	6590	12	lemon	lemon	NN
60025	6590	13	-	-	HYPH
60025	6590	14	peel	peel	NN
60025	6590	15	,	,	,
60025	6590	16	and	and	CC
60025	6590	17	mix	mix	VB
60025	6590	18	it	-PRON-	PRP
60025	6590	19	with	with	IN
60025	6590	20	the	the	DT
60025	6590	21	lemon	lemon	NN
60025	6590	22	juice	juice	NN
60025	6590	23	and	and	CC
60025	6590	24	sugar	sugar	NN
60025	6590	25	.	.	.
60025	6591	1	Stir	stir	VB
60025	6591	2	in	in	IN
60025	6591	3	a	a	DT
60025	6591	4	quart	quart	NN
60025	6591	5	of	of	IN
60025	6591	6	rum	rum	NN
60025	6591	7	or	or	CC
60025	6591	8	of	of	IN
60025	6591	9	the	the	DT
60025	6591	10	best	good	JJS
60025	6591	11	whiskey	whiskey	NN
60025	6591	12	.	.	.
60025	6592	1	Two	two	CD
60025	6592	2	scruples	scruple	NNS
60025	6592	3	of	of	IN
60025	6592	4	flowers	flower	NNS
60025	6592	5	of	of	IN
60025	6592	6	benjamin	benjamin	NNP
60025	6592	7	,	,	,
60025	6592	8	steeped	steep	VBN
60025	6592	9	in	in	IN
60025	6592	10	a	a	DT
60025	6592	11	quart	quart	NN
60025	6592	12	of	of	IN
60025	6592	13	rum	rum	NN
60025	6592	14	,	,	,
60025	6592	15	will	will	MD
60025	6592	16	make	make	VB
60025	6592	17	an	an	DT
60025	6592	18	infusion	infusion	NN
60025	6592	19	which	which	WDT
60025	6592	20	much	much	RB
60025	6592	21	resembles	resemble	VBZ
60025	6592	22	the	the	DT
60025	6592	23	arrack	arrack	NN
60025	6592	24	of	of	IN
60025	6592	25	the	the	DT
60025	6592	26	East	East	NNP
60025	6592	27	Indies	Indies	NNPS
60025	6592	28	.	.	.
60025	6593	1	It	-PRON-	PRP
60025	6593	2	should	should	MD
60025	6593	3	be	be	VB
60025	6593	4	kept	keep	VBN
60025	6593	5	in	in	IN
60025	6593	6	a	a	DT
60025	6593	7	bottle	bottle	NN
60025	6593	8	,	,	,
60025	6593	9	and	and	CC
60025	6593	10	a	a	DT
60025	6593	11	little	little	JJ
60025	6593	12	of	of	IN
60025	6593	13	it	-PRON-	PRP
60025	6593	14	will	will	MD
60025	6593	15	be	be	VB
60025	6593	16	found	find	VBN
60025	6593	17	to	to	TO
60025	6593	18	impart	impart	VB
60025	6593	19	a	a	DT
60025	6593	20	very	very	RB
60025	6593	21	fine	fine	JJ
60025	6593	22	and	and	CC
60025	6593	23	fragrant	fragrant	JJ
60025	6593	24	flavour	flavour	NN
60025	6593	25	to	to	TO
60025	6593	26	punch	punch	VB
60025	6593	27	made	make	VBN
60025	6593	28	in	in	IN
60025	6593	29	the	the	DT
60025	6593	30	usual	usual	JJ
60025	6593	31	manner	manner	NN
60025	6593	32	.	.	.
60025	6594	1	FROZEN	FROZEN	NNP
60025	6594	2	PUNCH	PUNCH	NNP
60025	6594	3	--	--	:
60025	6594	4	Is	be	VBZ
60025	6594	5	made	make	VBN
60025	6594	6	as	as	IN
60025	6594	7	above	above	RB
60025	6594	8	,	,	,
60025	6594	9	omitting	omit	VBG
60025	6594	10	one	one	CD
60025	6594	11	half	half	NN
60025	6594	12	of	of	IN
60025	6594	13	the	the	DT
60025	6594	14	rum	rum	NN
60025	6594	15	or	or	CC
60025	6594	16	whiskey	whiskey	NN
60025	6594	17	.	.	.
60025	6595	1	Put	put	VB
60025	6595	2	it	-PRON-	PRP
60025	6595	3	into	into	IN
60025	6595	4	an	an	DT
60025	6595	5	ice	ice	NN
60025	6595	6	-	-	HYPH
60025	6595	7	cream	cream	NN
60025	6595	8	freezer	freezer	NN
60025	6595	9	,	,	,
60025	6595	10	shaking	shake	VBG
60025	6595	11	or	or	CC
60025	6595	12	stirring	stir	VBG
60025	6595	13	it	-PRON-	PRP
60025	6595	14	all	all	PDT
60025	6595	15	the	the	DT
60025	6595	16	time	time	NN
60025	6595	17	.	.	.
60025	6596	1	When	when	WRB
60025	6596	2	it	-PRON-	PRP
60025	6596	3	is	be	VBZ
60025	6596	4	frozen	frozen	JJ
60025	6596	5	,	,	,
60025	6596	6	send	send	VB
60025	6596	7	it	-PRON-	PRP
60025	6596	8	round	round	RB
60025	6596	9	immediately	immediately	RB
60025	6596	10	,	,	,
60025	6596	11	in	in	IN
60025	6596	12	small	small	JJ
60025	6596	13	glasses	glass	NNS
60025	6596	14	with	with	IN
60025	6596	15	a	a	DT
60025	6596	16	tea	tea	NN
60025	6596	17	-	-	HYPH
60025	6596	18	spoon	spoon	NN
60025	6596	19	for	for	IN
60025	6596	20	each	each	DT
60025	6596	21	.	.	.
60025	6597	1	ROMAN	ROMAN	NNP
60025	6597	2	PUNCH.--Grate	punch.--grate	VBP
60025	6597	3	the	the	DT
60025	6597	4	yellow	yellow	JJ
60025	6597	5	rinds	rind	NNS
60025	6597	6	of	of	IN
60025	6597	7	four	four	CD
60025	6597	8	lemons	lemon	NNS
60025	6597	9	and	and	CC
60025	6597	10	two	two	CD
60025	6597	11	oranges	orange	NNS
60025	6597	12	upon	upon	IN
60025	6597	13	two	two	CD
60025	6597	14	pounds	pound	NNS
60025	6597	15	of	of	IN
60025	6597	16	loaf	loaf	NN
60025	6597	17	-	-	HYPH
60025	6597	18	sugar	sugar	NN
60025	6597	19	.	.	.
60025	6598	1	Squeeze	squeeze	VB
60025	6598	2	on	on	IN
60025	6598	3	the	the	DT
60025	6598	4	juice	juice	NN
60025	6598	5	of	of	IN
60025	6598	6	the	the	DT
60025	6598	7	lemons	lemon	NNS
60025	6598	8	and	and	CC
60025	6598	9	oranges	orange	NNS
60025	6598	10	;	;	:
60025	6598	11	cover	cover	VB
60025	6598	12	it	-PRON-	PRP
60025	6598	13	,	,	,
60025	6598	14	and	and	CC
60025	6598	15	let	let	VB
60025	6598	16	it	-PRON-	PRP
60025	6598	17	stand	stand	VB
60025	6598	18	till	till	IN
60025	6598	19	next	next	JJ
60025	6598	20	day	day	NN
60025	6598	21	.	.	.
60025	6599	1	Then	then	RB
60025	6599	2	strain	strain	VB
60025	6599	3	it	-PRON-	PRP
60025	6599	4	through	through	IN
60025	6599	5	a	a	DT
60025	6599	6	sieve	sieve	NN
60025	6599	7	,	,	,
60025	6599	8	add	add	VB
60025	6599	9	a	a	DT
60025	6599	10	bottle	bottle	NN
60025	6599	11	of	of	IN
60025	6599	12	champagne	champagne	NN
60025	6599	13	,	,	,
60025	6599	14	and	and	CC
60025	6599	15	the	the	DT
60025	6599	16	whites	white	NNS
60025	6599	17	of	of	IN
60025	6599	18	eight	eight	CD
60025	6599	19	eggs	egg	NNS
60025	6599	20	beaten	beat	VBN
60025	6599	21	to	to	IN
60025	6599	22	a	a	DT
60025	6599	23	froth	froth	NN
60025	6599	24	.	.	.
60025	6600	1	You	-PRON-	PRP
60025	6600	2	may	may	MD
60025	6600	3	freeze	freeze	VB
60025	6600	4	it	-PRON-	PRP
60025	6600	5	or	or	CC
60025	6600	6	not	not	RB
60025	6600	7	.	.	.
60025	6601	1	MILK	MILK	NNP
60025	6601	2	PUNCH.--What	PUNCH.--What	NNP
60025	6601	3	is	be	VBZ
60025	6601	4	commonly	commonly	RB
60025	6601	5	called	call	VBN
60025	6601	6	milk	milk	NN
60025	6601	7	punch	punch	NN
60025	6601	8	,	,	,
60025	6601	9	is	be	VBZ
60025	6601	10	a	a	DT
60025	6601	11	mixture	mixture	NN
60025	6601	12	of	of	IN
60025	6601	13	brandy	brandy	NN
60025	6601	14	or	or	CC
60025	6601	15	rum	rum	NN
60025	6601	16	,	,	,
60025	6601	17	sugar	sugar	NN
60025	6601	18	,	,	,
60025	6601	19	milk	milk	NN
60025	6601	20	and	and	CC
60025	6601	21	nutmeg	nutmeg	NN
60025	6601	22	,	,	,
60025	6601	23	with	with	IN
60025	6601	24	-	-	HYPH
60025	6601	25	without	without	IN
60025	6601	26	either	either	CC
60025	6601	27	lemon	lemon	NN
60025	6601	28	juice	juice	NN
60025	6601	29	or	or	CC
60025	6601	30	water	water	NN
60025	6601	31	.	.	.
60025	6602	1	It	-PRON-	PRP
60025	6602	2	is	be	VBZ
60025	6602	3	taken	take	VBN
60025	6602	4	cold	cold	JJ
60025	6602	5	with	with	IN
60025	6602	6	a	a	DT
60025	6602	7	lump	lump	NN
60025	6602	8	of	of	IN
60025	6602	9	ice	ice	NN
60025	6602	10	in	in	IN
60025	6602	11	each	each	DT
60025	6602	12	tumbler	tumbler	NN
60025	6602	13	.	.	.
60025	6603	1	FINE	FINE	NNP
60025	6603	2	MILK	MILK	NNP
60025	6603	3	PUNCH.--Pare	punch.--pare	NN
60025	6603	4	off	off	IN
60025	6603	5	the	the	DT
60025	6603	6	yellow	yellow	JJ
60025	6603	7	rind	rind	NN
60025	6603	8	of	of	IN
60025	6603	9	four	four	CD
60025	6603	10	large	large	JJ
60025	6603	11	lemons	lemon	NNS
60025	6603	12	,	,	,
60025	6603	13	and	and	CC
60025	6603	14	steep	steep	VB
60025	6603	15	it	-PRON-	PRP
60025	6603	16	for	for	IN
60025	6603	17	twenty	twenty	CD
60025	6603	18	-	-	HYPH
60025	6603	19	four	four	CD
60025	6603	20	hours	hour	NNS
60025	6603	21	in	in	IN
60025	6603	22	a	a	DT
60025	6603	23	quart	quart	NN
60025	6603	24	of	of	IN
60025	6603	25	brandy	brandy	NN
60025	6603	26	or	or	CC
60025	6603	27	rum	rum	NN
60025	6603	28	.	.	.
60025	6604	1	Then	then	RB
60025	6604	2	mix	mix	VB
60025	6604	3	with	with	IN
60025	6604	4	it	-PRON-	PRP
60025	6604	5	the	the	DT
60025	6604	6	juice	juice	NN
60025	6604	7	of	of	IN
60025	6604	8	the	the	DT
60025	6604	9	lemons	lemon	NNS
60025	6604	10	,	,	,
60025	6604	11	a	a	DT
60025	6604	12	pound	pound	NN
60025	6604	13	and	and	CC
60025	6604	14	a	a	DT
60025	6604	15	half	half	NN
60025	6604	16	of	of	IN
60025	6604	17	loaf	loaf	NN
60025	6604	18	-	-	HYPH
60025	6604	19	sugar	sugar	NN
60025	6604	20	,	,	,
60025	6604	21	two	two	CD
60025	6604	22	grated	grate	VBN
60025	6604	23	nutmegs	nutmeg	NNS
60025	6604	24	,	,	,
60025	6604	25	and	and	CC
60025	6604	26	a	a	DT
60025	6604	27	quart	quart	NN
60025	6604	28	of	of	IN
60025	6604	29	water	water	NN
60025	6604	30	.	.	.
60025	6605	1	Add	add	VB
60025	6605	2	a	a	DT
60025	6605	3	quart	quart	NN
60025	6605	4	of	of	IN
60025	6605	5	rich	rich	JJ
60025	6605	6	unskimmed	unskimmed	JJ
60025	6605	7	milk	milk	NN
60025	6605	8	,	,	,
60025	6605	9	made	make	VBN
60025	6605	10	boiling	boil	VBG
60025	6605	11	hot	hot	JJ
60025	6605	12	,	,	,
60025	6605	13	and	and	CC
60025	6605	14	strain	strain	VB
60025	6605	15	the	the	DT
60025	6605	16	whole	whole	NN
60025	6605	17	through	through	IN
60025	6605	18	a	a	DT
60025	6605	19	jelly	jelly	NN
60025	6605	20	-	-	HYPH
60025	6605	21	bag	bag	NN
60025	6605	22	.	.	.
60025	6606	1	You	-PRON-	PRP
60025	6606	2	may	may	MD
60025	6606	3	either	either	CC
60025	6606	4	use	use	VB
60025	6606	5	it	-PRON-	PRP
60025	6606	6	as	as	RB
60025	6606	7	soon	soon	RB
60025	6606	8	as	as	IN
60025	6606	9	it	-PRON-	PRP
60025	6606	10	is	be	VBZ
60025	6606	11	cold	cold	JJ
60025	6606	12	,	,	,
60025	6606	13	or	or	CC
60025	6606	14	make	make	VB
60025	6606	15	a	a	DT
60025	6606	16	larger	large	JJR
60025	6606	17	quantity	quantity	NN
60025	6606	18	,	,	,
60025	6606	19	(	(	-LRB-
60025	6606	20	in	in	IN
60025	6606	21	the	the	DT
60025	6606	22	above	above	JJ
60025	6606	23	proportions	proportion	NNS
60025	6606	24	,	,	,
60025	6606	25	)	)	-RRB-
60025	6606	26	and	and	CC
60025	6606	27	bottle	bottle	VB
60025	6606	28	it	-PRON-	PRP
60025	6606	29	.	.	.
60025	6607	1	It	-PRON-	PRP
60025	6607	2	will	will	MD
60025	6607	3	keep	keep	VB
60025	6607	4	several	several	JJ
60025	6607	5	months	month	NNS
60025	6607	6	.	.	.
60025	6608	1	REGENT	REGENT	NNP
60025	6608	2	'S	'S	NNP
60025	6608	3	PUNCH.--Take	punch.--take	VBP
60025	6608	4	four	four	CD
60025	6608	5	large	large	JJ
60025	6608	6	lemons	lemon	NNS
60025	6608	7	;	;	:
60025	6608	8	roll	roll	VB
60025	6608	9	them	-PRON-	PRP
60025	6608	10	on	on	IN
60025	6608	11	the	the	DT
60025	6608	12	table	table	NN
60025	6608	13	to	to	TO
60025	6608	14	make	make	VB
60025	6608	15	them	-PRON-	PRP
60025	6608	16	more	more	RBR
60025	6608	17	juicy	juicy	JJ
60025	6608	18	,	,	,
60025	6608	19	and	and	CC
60025	6608	20	then	then	RB
60025	6608	21	pare	pare	VB
60025	6608	22	them	-PRON-	PRP
60025	6608	23	as	as	RB
60025	6608	24	thin	thin	JJ
60025	6608	25	as	as	IN
60025	6608	26	possible	possible	JJ
60025	6608	27	.	.	.
60025	6609	1	Cut	cut	VB
60025	6609	2	out	out	RP
60025	6609	3	all	all	PDT
60025	6609	4	the	the	DT
60025	6609	5	pulp	pulp	NN
60025	6609	6	,	,	,
60025	6609	7	and	and	CC
60025	6609	8	throw	throw	VB
60025	6609	9	away	away	RP
60025	6609	10	the	the	DT
60025	6609	11	seeds	seed	NNS
60025	6609	12	and	and	CC
60025	6609	13	the	the	DT
60025	6609	14	white	white	JJ
60025	6609	15	part	part	NN
60025	6609	16	of	of	IN
60025	6609	17	the	the	DT
60025	6609	18	rind	rind	NN
60025	6609	19	.	.	.
60025	6610	1	Put	put	VB
60025	6610	2	the	the	DT
60025	6610	3	yellow	yellow	JJ
60025	6610	4	rind	rind	NN
60025	6610	5	and	and	CC
60025	6610	6	the	the	DT
60025	6610	7	pulp	pulp	NN
60025	6610	8	into	into	IN
60025	6610	9	a	a	DT
60025	6610	10	pint	pint	NN
60025	6610	11	of	of	IN
60025	6610	12	boiling	boil	VBG
60025	6610	13	water	water	NN
60025	6610	14	with	with	IN
60025	6610	15	one	one	CD
60025	6610	16	tea	tea	NN
60025	6610	17	-	-	HYPH
60025	6610	18	spoonfuls	spoonful	NNS
60025	6610	19	of	of	IN
60025	6610	20	raw	raw	JJ
60025	6610	21	green	green	JJ
60025	6610	22	tea	tea	NN
60025	6610	23	of	of	IN
60025	6610	24	the	the	DT
60025	6610	25	best	good	JJS
60025	6610	26	sort	sort	NN
60025	6610	27	.	.	.
60025	6611	1	Let	let	VB
60025	6611	2	all	all	DT
60025	6611	3	boil	boil	VB
60025	6611	4	together	together	RP
60025	6611	5	about	about	IN
60025	6611	6	ten	ten	CD
60025	6611	7	minutes	minute	NNS
60025	6611	8	.	.	.
60025	6612	1	Then	then	RB
60025	6612	2	strain	strain	VB
60025	6612	3	it	-PRON-	PRP
60025	6612	4	through	through	IN
60025	6612	5	linen	linen	NN
60025	6612	6	,	,	,
60025	6612	7	and	and	CC
60025	6612	8	stir	stir	VB
60025	6612	9	in	in	IN
60025	6612	10	a	a	DT
60025	6612	11	pound	pound	NN
60025	6612	12	of	of	IN
60025	6612	13	powdered	powdered	JJ
60025	6612	14	loaf	loaf	NN
60025	6612	15	-	-	HYPH
60025	6612	16	sugar	sugar	NN
60025	6612	17	and	and	CC
60025	6612	18	a	a	DT
60025	6612	19	bottle	bottle	NN
60025	6612	20	of	of	IN
60025	6612	21	champagne	champagne	NN
60025	6612	22	,	,	,
60025	6612	23	or	or	CC
60025	6612	24	of	of	IN
60025	6612	25	any	any	DT
60025	6612	26	liquor	liquor	NN
60025	6612	27	suitable	suitable	JJ
60025	6612	28	for	for	IN
60025	6612	29	punch	punch	NN
60025	6612	30	.	.	.
60025	6613	1	Set	set	VB
60025	6613	2	it	-PRON-	PRP
60025	6613	3	again	again	RB
60025	6613	4	over	over	IN
60025	6613	5	the	the	DT
60025	6613	6	fire	fire	NN
60025	6613	7	,	,	,
60025	6613	8	and	and	CC
60025	6613	9	when	when	WRB
60025	6613	10	just	just	RB
60025	6613	11	ready	ready	JJ
60025	6613	12	to	to	TO
60025	6613	13	boil	boil	VB
60025	6613	14	,	,	,
60025	6613	15	remove	remove	VB
60025	6613	16	it	-PRON-	PRP
60025	6613	17	,	,	,
60025	6613	18	and	and	CC
60025	6613	19	pour	pour	VB
60025	6613	20	it	-PRON-	PRP
60025	6613	21	into	into	IN
60025	6613	22	a	a	DT
60025	6613	23	china	china	NNP
60025	6613	24	bowl	bowl	NN
60025	6613	25	or	or	CC
60025	6613	26	pitcher	pitcher	NN
60025	6613	27	,	,	,
60025	6613	28	to	to	TO
60025	6613	29	be	be	VB
60025	6613	30	sent	send	VBN
60025	6613	31	round	round	RB
60025	6613	32	in	in	IN
60025	6613	33	glasses	glass	NNS
60025	6613	34	.	.	.
60025	6614	1	WINE	WINE	NNP
60025	6614	2	JELLY.--Clarify	JELLY.--Clarify	NNP
60025	6614	3	a	a	DT
60025	6614	4	pound	pound	NN
60025	6614	5	of	of	IN
60025	6614	6	loaf	loaf	NN
60025	6614	7	-	-	HYPH
60025	6614	8	sugar	sugar	NN
60025	6614	9	,	,	,
60025	6614	10	by	by	IN
60025	6614	11	mixing	mix	VBG
60025	6614	12	it	-PRON-	PRP
60025	6614	13	with	with	IN
60025	6614	14	half	half	PDT
60025	6614	15	a	a	DT
60025	6614	16	pint	pint	NN
60025	6614	17	of	of	IN
60025	6614	18	water	water	NN
60025	6614	19	and	and	CC
60025	6614	20	the	the	DT
60025	6614	21	beaten	beat	VBN
60025	6614	22	white	white	JJ
60025	6614	23	of	of	IN
60025	6614	24	an	an	DT
60025	6614	25	egg	egg	NN
60025	6614	26	,	,	,
60025	6614	27	and	and	CC
60025	6614	28	then	then	RB
60025	6614	29	boiling	boil	VBG
60025	6614	30	and	and	CC
60025	6614	31	skimming	skim	VBG
60025	6614	32	it	-PRON-	PRP
60025	6614	33	.	.	.
60025	6615	1	Put	put	VB
60025	6615	2	an	an	DT
60025	6615	3	ounce	ounce	NN
60025	6615	4	of	of	IN
60025	6615	5	isinglass	isinglass	NN
60025	6615	6	(	(	-LRB-
60025	6615	7	with	with	IN
60025	6615	8	as	as	RB
60025	6615	9	much	much	JJ
60025	6615	10	boiling	boiling	NN
60025	6615	11	water	water	NN
60025	6615	12	as	as	IN
60025	6615	13	will	will	MD
60025	6615	14	cover	cover	VB
60025	6615	15	it	-PRON-	PRP
60025	6615	16	)	)	-RRB-
60025	6615	17	into	into	IN
60025	6615	18	a	a	DT
60025	6615	19	small	small	JJ
60025	6615	20	sauce	sauce	NN
60025	6615	21	-	-	HYPH
60025	6615	22	pan	pan	NN
60025	6615	23	,	,	,
60025	6615	24	and	and	CC
60025	6615	25	set	set	VBD
60025	6615	26	it	-PRON-	PRP
60025	6615	27	in	in	IN
60025	6615	28	hot	hot	JJ
60025	6615	29	coals	coal	NNS
60025	6615	30	till	till	IN
60025	6615	31	the	the	DT
60025	6615	32	isinglass	isinglass	NN
60025	6615	33	is	be	VBZ
60025	6615	34	thoroughly	thoroughly	RB
60025	6615	35	dissolved	dissolve	VBN
60025	6615	36	.	.	.
60025	6616	1	Then	then	RB
60025	6616	2	when	when	WRB
60025	6616	3	the	the	DT
60025	6616	4	syrup	syrup	NN
60025	6616	5	has	have	VBZ
60025	6616	6	been	be	VBN
60025	6616	7	taken	take	VBN
60025	6616	8	from	from	IN
60025	6616	9	the	the	DT
60025	6616	10	fire	fire	NN
60025	6616	11	,	,	,
60025	6616	12	mix	mix	VB
60025	6616	13	the	the	DT
60025	6616	14	melted	melted	JJ
60025	6616	15	isinglass	isinglass	NN
60025	6616	16	with	with	IN
60025	6616	17	it	-PRON-	PRP
60025	6616	18	,	,	,
60025	6616	19	add	add	VB
60025	6616	20	a	a	DT
60025	6616	21	quart	quart	NN
60025	6616	22	of	of	IN
60025	6616	23	white	white	JJ
60025	6616	24	wine	wine	NN
60025	6616	25	and	and	CC
60025	6616	26	stir	stir	VB
60025	6616	27	in	in	IN
60025	6616	28	a	a	DT
60025	6616	29	table	table	NN
60025	6616	30	-	-	HYPH
60025	6616	31	spoonful	spoonful	JJ
60025	6616	32	or	or	CC
60025	6616	33	a	a	DT
60025	6616	34	spoonful	spoonful	JJ
60025	6616	35	and	and	CC
60025	6616	36	a	a	DT
60025	6616	37	half	half	NN
60025	6616	38	of	of	IN
60025	6616	39	old	old	JJ
60025	6616	40	Jamaica	Jamaica	NNP
60025	6616	41	spirits	spirit	NNS
60025	6616	42	.	.	.
60025	6617	1	Stir	stir	VB
60025	6617	2	the	the	DT
60025	6617	3	mixture	mixture	NN
60025	6617	4	very	very	RB
60025	6617	5	hard	hard	RB
60025	6617	6	,	,	,
60025	6617	7	and	and	CC
60025	6617	8	pour	pour	VB
60025	6617	9	it	-PRON-	PRP
60025	6617	10	into	into	IN
60025	6617	11	a	a	DT
60025	6617	12	mould	mould	NN
60025	6617	13	.	.	.
60025	6618	1	When	when	WRB
60025	6618	2	it	-PRON-	PRP
60025	6618	3	has	have	VBZ
60025	6618	4	congealed	congeal	VBN
60025	6618	5	,	,	,
60025	6618	6	wrap	wrap	VB
60025	6618	7	a	a	DT
60025	6618	8	cloth	cloth	NN
60025	6618	9	dipped	dip	VBN
60025	6618	10	in	in	IN
60025	6618	11	warm	warm	JJ
60025	6618	12	water	water	NN
60025	6618	13	round	round	IN
60025	6618	14	the	the	DT
60025	6618	15	outside	outside	NN
60025	6618	16	of	of	IN
60025	6618	17	the	the	DT
60025	6618	18	mould	mould	NN
60025	6618	19	;	;	:
60025	6618	20	turn	turn	VB
60025	6618	21	out	out	RP
60025	6618	22	the	the	DT
60025	6618	23	jelly	jelly	NN
60025	6618	24	,	,	,
60025	6618	25	and	and	CC
60025	6618	26	eat	eat	VB
60025	6618	27	it	-PRON-	PRP
60025	6618	28	with	with	IN
60025	6618	29	ice	ice	NN
60025	6618	30	-	-	HYPH
60025	6618	31	cream	cream	NN
60025	6618	32	.	.	.
60025	6619	1	SHERRY	sherry	NN
60025	6619	2	COBLER.--Lay	COBLER.--Lay	NNS
60025	6619	3	in	in	IN
60025	6619	4	the	the	DT
60025	6619	5	bottom	bottom	NN
60025	6619	6	of	of	IN
60025	6619	7	a	a	DT
60025	6619	8	tumbler	tumbler	NN
60025	6619	9	some	some	DT
60025	6619	10	pieces	piece	NNS
60025	6619	11	of	of	IN
60025	6619	12	the	the	DT
60025	6619	13	yellow	yellow	JJ
60025	6619	14	rind	rind	NN
60025	6619	15	of	of	IN
60025	6619	16	an	an	DT
60025	6619	17	orange	orange	NN
60025	6619	18	or	or	CC
60025	6619	19	lemon	lemon	NN
60025	6619	20	,	,	,
60025	6619	21	pared	pare	VBN
60025	6619	22	off	off	RP
60025	6619	23	very	very	RB
60025	6619	24	thin	thin	JJ
60025	6619	25	;	;	:
60025	6619	26	and	and	CC
60025	6619	27	add	add	VB
60025	6619	28	a	a	DT
60025	6619	29	heaping	heaping	NN
60025	6619	30	table	table	NN
60025	6619	31	-	-	HYPH
60025	6619	32	spoonful	spoonful	JJ
60025	6619	33	of	of	IN
60025	6619	34	powdered	powdered	JJ
60025	6619	35	loaf	loaf	NN
60025	6619	36	-	-	HYPH
60025	6619	37	sugar	sugar	NN
60025	6619	38	.	.	.
60025	6620	1	Upon	upon	IN
60025	6620	2	this	this	DT
60025	6620	3	,	,	,
60025	6620	4	place	place	VB
60025	6620	5	some	some	DT
60025	6620	6	pounded	pound	VBD
60025	6620	7	ice	ice	NN
60025	6620	8	.	.	.
60025	6621	1	Pour	pour	VB
60025	6621	2	on	on	IN
60025	6621	3	sherry	sherry	NN
60025	6621	4	wine	wine	NN
60025	6621	5	till	till	IN
60025	6621	6	the	the	DT
60025	6621	7	tumbler	tumbler	NN
60025	6621	8	is	be	VBZ
60025	6621	9	one	one	CD
60025	6621	10	-	-	HYPH
60025	6621	11	third	third	NN
60025	6621	12	,	,	,
60025	6621	13	or	or	CC
60025	6621	14	half	half	NN
60025	6621	15	full	full	JJ
60025	6621	16	.	.	.
60025	6622	1	Hold	hold	VB
60025	6622	2	an	an	DT
60025	6622	3	empty	empty	JJ
60025	6622	4	tumbler	tumbler	NN
60025	6622	5	inverted	invert	VBN
60025	6622	6	or	or	CC
60025	6622	7	turned	turn	VBN
60025	6622	8	downwards	downwards	RB
60025	6622	9	,	,	,
60025	6622	10	upon	upon	IN
60025	6622	11	the	the	DT
60025	6622	12	top	top	NN
60025	6622	13	of	of	IN
60025	6622	14	that	that	DT
60025	6622	15	which	which	WDT
60025	6622	16	contains	contain	VBZ
60025	6622	17	the	the	DT
60025	6622	18	ingredients	ingredient	NNS
60025	6622	19	;	;	,
60025	6622	20	placing	place	VBG
60025	6622	21	the	the	DT
60025	6622	22	glasses	glass	NNS
60025	6622	23	so	so	IN
60025	6622	24	that	that	IN
60025	6622	25	their	-PRON-	PRP$
60025	6622	26	edges	edge	NNS
60025	6622	27	exactly	exactly	RB
60025	6622	28	meet	meet	VBP
60025	6622	29	,	,	,
60025	6622	30	and	and	CC
60025	6622	31	leaving	leave	VBG
60025	6622	32	no	no	DT
60025	6622	33	opening	opening	NN
60025	6622	34	for	for	IN
60025	6622	35	any	any	DT
60025	6622	36	portion	portion	NN
60025	6622	37	of	of	IN
60025	6622	38	the	the	DT
60025	6622	39	contents	content	NNS
60025	6622	40	to	to	TO
60025	6622	41	escape	escape	VB
60025	6622	42	.	.	.
60025	6623	1	Keep	keep	VB
60025	6623	2	your	-PRON-	PRP$
60025	6623	3	hands	hand	NNS
60025	6623	4	fast	fast	RB
60025	6623	5	on	on	IN
60025	6623	6	the	the	DT
60025	6623	7	two	two	CD
60025	6623	8	tumblers	tumbler	NNS
60025	6623	9	,	,	,
60025	6623	10	one	one	CD
60025	6623	11	above	above	IN
60025	6623	12	and	and	CC
60025	6623	13	one	one	CD
60025	6623	14	below	below	RB
60025	6623	15	,	,	,
60025	6623	16	and	and	CC
60025	6623	17	turn	turn	VB
60025	6623	18	them	-PRON-	PRP
60025	6623	19	up	up	RP
60025	6623	20	and	and	CC
60025	6623	21	down	down	IN
60025	6623	22	,	,	,
60025	6623	23	back	back	RB
60025	6623	24	and	and	CC
60025	6623	25	forwards	forwards	RB
60025	6623	26	,	,	,
60025	6623	27	till	till	IN
60025	6623	28	the	the	DT
60025	6623	29	articles	article	NNS
60025	6623	30	inside	inside	RB
60025	6623	31	are	be	VBP
60025	6623	32	thoroughly	thoroughly	RB
60025	6623	33	mixed	mixed	JJ
60025	6623	34	.	.	.
60025	6624	1	Then	then	RB
60025	6624	2	take	take	VB
60025	6624	3	off	off	RP
60025	6624	4	the	the	DT
60025	6624	5	upper	upper	JJ
60025	6624	6	tumbler	tumbler	NN
60025	6624	7	,	,	,
60025	6624	8	and	and	CC
60025	6624	9	let	let	VB
60025	6624	10	the	the	DT
60025	6624	11	lower	low	JJR
60025	6624	12	one	one	CD
60025	6624	13	stand	stand	NN
60025	6624	14	still	still	RB
60025	6624	15	a	a	DT
60025	6624	16	few	few	JJ
60025	6624	17	moments	moment	NNS
60025	6624	18	before	before	IN
60025	6624	19	you	-PRON-	PRP
60025	6624	20	fill	fill	VBP
60025	6624	21	it	-PRON-	PRP
60025	6624	22	up	up	RP
60025	6624	23	with	with	IN
60025	6624	24	ice	ice	NN
60025	6624	25	-	-	HYPH
60025	6624	26	water	water	NN
60025	6624	27	.	.	.
60025	6625	1	MULLED	mulled	FW
60025	6625	2	WINE.--Boil	wine.--boil	VBP
60025	6625	3	together	together	RB
60025	6625	4	,	,	,
60025	6625	5	in	in	IN
60025	6625	6	a	a	DT
60025	6625	7	pint	pint	NN
60025	6625	8	of	of	IN
60025	6625	9	water	water	NN
60025	6625	10	,	,	,
60025	6625	11	a	a	DT
60025	6625	12	beaten	beat	VBN
60025	6625	13	nutmeg	nutmeg	NN
60025	6625	14	,	,	,
60025	6625	15	two	two	CD
60025	6625	16	sticks	stick	NNS
60025	6625	17	of	of	IN
60025	6625	18	cinnamon	cinnamon	NN
60025	6625	19	broken	break	VBN
60025	6625	20	up	up	RP
60025	6625	21	,	,	,
60025	6625	22	and	and	CC
60025	6625	23	a	a	DT
60025	6625	24	table	table	NN
60025	6625	25	-	-	HYPH
60025	6625	26	spoonful	spoonful	JJ
60025	6625	27	of	of	IN
60025	6625	28	cloves	clove	NNS
60025	6625	29	slightly	slightly	RB
60025	6625	30	pounded	pound	VBN
60025	6625	31	.	.	.
60025	6626	1	When	when	WRB
60025	6626	2	reduced	reduce	VBN
60025	6626	3	to	to	IN
60025	6626	4	one	one	CD
60025	6626	5	-	-	HYPH
60025	6626	6	half	half	NN
60025	6626	7	,	,	,
60025	6626	8	strain	strain	VB
60025	6626	9	the	the	DT
60025	6626	10	liquid	liquid	NN
60025	6626	11	into	into	IN
60025	6626	12	a	a	DT
60025	6626	13	quart	quart	NN
60025	6626	14	of	of	IN
60025	6626	15	wine	wine	NN
60025	6626	16	,	,	,
60025	6626	17	set	set	VBD
60025	6626	18	it	-PRON-	PRP
60025	6626	19	on	on	IN
60025	6626	20	hot	hot	JJ
60025	6626	21	coals	coal	NNS
60025	6626	22	,	,	,
60025	6626	23	take	take	VB
60025	6626	24	it	-PRON-	PRP
60025	6626	25	off	off	RP
60025	6626	26	as	as	RB
60025	6626	27	soon	soon	RB
60025	6626	28	as	as	IN
60025	6626	29	it	-PRON-	PRP
60025	6626	30	comes	come	VBZ
60025	6626	31	to	to	IN
60025	6626	32	a	a	DT
60025	6626	33	boil	boil	NN
60025	6626	34	,	,	,
60025	6626	35	and	and	CC
60025	6626	36	sweeten	sweeten	VB
60025	6626	37	it	-PRON-	PRP
60025	6626	38	.	.	.
60025	6627	1	Serve	serve	VB
60025	6627	2	it	-PRON-	PRP
60025	6627	3	up	up	RP
60025	6627	4	hot	hot	RB
60025	6627	5	in	in	IN
60025	6627	6	a	a	DT
60025	6627	7	pitcher	pitcher	NN
60025	6627	8	,	,	,
60025	6627	9	surrounded	surround	VBN
60025	6627	10	by	by	IN
60025	6627	11	glass	glass	NN
60025	6627	12	cups	cup	NNS
60025	6627	13	,	,	,
60025	6627	14	and	and	CC
60025	6627	15	with	with	IN
60025	6627	16	it	-PRON-	PRP
60025	6627	17	a	a	DT
60025	6627	18	plate	plate	NN
60025	6627	19	of	of	IN
60025	6627	20	rusk	rusk	NN
60025	6627	21	.	.	.
60025	6628	1	MULLED	MULLED	NNP
60025	6628	2	CIDER.--Allow	CIDER.--Allow	NNP
60025	6628	3	six	six	CD
60025	6628	4	eggs	egg	NNS
60025	6628	5	to	to	IN
60025	6628	6	a	a	DT
60025	6628	7	quart	quart	NN
60025	6628	8	of	of	IN
60025	6628	9	cider	cider	NN
60025	6628	10	.	.	.
60025	6629	1	Put	put	VB
60025	6629	2	a	a	DT
60025	6629	3	handful	handful	NN
60025	6629	4	of	of	IN
60025	6629	5	whole	whole	JJ
60025	6629	6	cloves	clove	NNS
60025	6629	7	into	into	IN
60025	6629	8	the	the	DT
60025	6629	9	cider	cider	NN
60025	6629	10	,	,	,
60025	6629	11	and	and	CC
60025	6629	12	boil	boil	VB
60025	6629	13	it	-PRON-	PRP
60025	6629	14	.	.	.
60025	6630	1	While	while	IN
60025	6630	2	it	-PRON-	PRP
60025	6630	3	is	be	VBZ
60025	6630	4	boiling	boil	VBG
60025	6630	5	,	,	,
60025	6630	6	beat	beat	VBD
60025	6630	7	the	the	DT
60025	6630	8	eggs	egg	NNS
60025	6630	9	in	in	IN
60025	6630	10	a	a	DT
60025	6630	11	large	large	JJ
60025	6630	12	pitcher	pitcher	NN
60025	6630	13	;	;	,
60025	6630	14	adding	add	VBG
60025	6630	15	to	to	IN
60025	6630	16	them	-PRON-	PRP
60025	6630	17	as	as	RB
60025	6630	18	much	much	JJ
60025	6630	19	sugar	sugar	NN
60025	6630	20	as	as	IN
60025	6630	21	will	will	MD
60025	6630	22	make	make	VB
60025	6630	23	the	the	DT
60025	6630	24	cider	cider	NN
60025	6630	25	very	very	RB
60025	6630	26	sweet	sweet	JJ
60025	6630	27	.	.	.
60025	6631	1	By	by	IN
60025	6631	2	the	the	DT
60025	6631	3	time	time	NN
60025	6631	4	the	the	DT
60025	6631	5	cider	cider	NN
60025	6631	6	boils	boil	VBZ
60025	6631	7	,	,	,
60025	6631	8	the	the	DT
60025	6631	9	eggs	egg	NNS
60025	6631	10	will	will	MD
60025	6631	11	be	be	VB
60025	6631	12	sufficiently	sufficiently	RB
60025	6631	13	light	light	JJ
60025	6631	14	.	.	.
60025	6632	1	Pour	pour	VB
60025	6632	2	the	the	DT
60025	6632	3	boiling	boil	VBG
60025	6632	4	liquor	liquor	NN
60025	6632	5	on	on	IN
60025	6632	6	the	the	DT
60025	6632	7	beaten	beat	VBN
60025	6632	8	egg	egg	NN
60025	6632	9	,	,	,
60025	6632	10	and	and	CC
60025	6632	11	continue	continue	VB
60025	6632	12	to	to	TO
60025	6632	13	pour	pour	VB
60025	6632	14	the	the	DT
60025	6632	15	mixture	mixture	NN
60025	6632	16	backwards	backwards	RB
60025	6632	17	and	and	CC
60025	6632	18	forwards	forwards	RB
60025	6632	19	from	from	IN
60025	6632	20	one	one	CD
60025	6632	21	pitcher	pitcher	NN
60025	6632	22	to	to	IN
60025	6632	23	another	another	DT
60025	6632	24	,	,	,
60025	6632	25	till	till	IN
60025	6632	26	it	-PRON-	PRP
60025	6632	27	has	have	VBZ
60025	6632	28	a	a	DT
60025	6632	29	fine	fine	JJ
60025	6632	30	froth	froth	NN
60025	6632	31	on	on	IN
60025	6632	32	it	-PRON-	PRP
60025	6632	33	.	.	.
60025	6633	1	Then	then	RB
60025	6633	2	pour	pour	VB
60025	6633	3	it	-PRON-	PRP
60025	6633	4	warm	warm	JJ
60025	6633	5	into	into	IN
60025	6633	6	your	-PRON-	PRP$
60025	6633	7	glasses	glass	NNS
60025	6633	8	,	,	,
60025	6633	9	and	and	CC
60025	6633	10	grate	grate	VB
60025	6633	11	some	some	DT
60025	6633	12	nutmeg	nutmeg	NN
60025	6633	13	over	over	IN
60025	6633	14	each	each	DT
60025	6633	15	.	.	.
60025	6634	1	Port	port	NN
60025	6634	2	wine	wine	NN
60025	6634	3	may	may	MD
60025	6634	4	be	be	VB
60025	6634	5	mulled	mull	VBN
60025	6634	6	in	in	IN
60025	6634	7	the	the	DT
60025	6634	8	same	same	JJ
60025	6634	9	manner	manner	NN
60025	6634	10	.	.	.
60025	6635	1	EGG	EGG	NNP
60025	6635	2	NOGG.--Beat	nogg.--beat	VBP
60025	6635	3	separately	separately	RB
60025	6635	4	the	the	DT
60025	6635	5	yolks	yolk	NNS
60025	6635	6	and	and	CC
60025	6635	7	whites	white	NNS
60025	6635	8	of	of	IN
60025	6635	9	six	six	CD
60025	6635	10	eggs	egg	NNS
60025	6635	11	.	.	.
60025	6636	1	Stir	stir	VB
60025	6636	2	the	the	DT
60025	6636	3	yolks	yolk	NNS
60025	6636	4	into	into	IN
60025	6636	5	a	a	DT
60025	6636	6	quart	quart	NN
60025	6636	7	of	of	IN
60025	6636	8	rich	rich	JJ
60025	6636	9	milk	milk	NN
60025	6636	10	,	,	,
60025	6636	11	or	or	CC
60025	6636	12	thin	thin	JJ
60025	6636	13	cream	cream	NN
60025	6636	14	,	,	,
60025	6636	15	and	and	CC
60025	6636	16	add	add	VB
60025	6636	17	half	half	PDT
60025	6636	18	a	a	DT
60025	6636	19	pound	pound	NN
60025	6636	20	of	of	IN
60025	6636	21	sugar	sugar	NN
60025	6636	22	.	.	.
60025	6637	1	Then	then	RB
60025	6637	2	mix	mix	VB
60025	6637	3	in	in	IN
60025	6637	4	half	half	PDT
60025	6637	5	a	a	DT
60025	6637	6	pint	pint	NN
60025	6637	7	of	of	IN
60025	6637	8	rum	rum	NN
60025	6637	9	or	or	CC
60025	6637	10	brandy	brandy	NN
60025	6637	11	.	.	.
60025	6638	1	Flavour	flavour	VB
60025	6638	2	it	-PRON-	PRP
60025	6638	3	with	with	IN
60025	6638	4	a	a	DT
60025	6638	5	grated	grate	VBN
60025	6638	6	nutmeg	nutmeg	NN
60025	6638	7	.	.	.
60025	6639	1	Lastly	lastly	RB
60025	6639	2	,	,	,
60025	6639	3	stir	stir	VB
60025	6639	4	in	in	IN
60025	6639	5	gently	gently	RB
60025	6639	6	the	the	DT
60025	6639	7	beaten	beat	VBN
60025	6639	8	whites	white	NNS
60025	6639	9	of	of	IN
60025	6639	10	three	three	CD
60025	6639	11	eggs	egg	NNS
60025	6639	12	.	.	.
60025	6640	1	It	-PRON-	PRP
60025	6640	2	should	should	MD
60025	6640	3	be	be	VB
60025	6640	4	mixed	mix	VBN
60025	6640	5	in	in	IN
60025	6640	6	a	a	DT
60025	6640	7	china	china	NNP
60025	6640	8	bowl	bowl	NN
60025	6640	9	.	.	.
60025	6641	1	SANGAREE.--Mix	SANGAREE.--Mix	``
60025	6641	2	in	in	IN
60025	6641	3	a	a	DT
60025	6641	4	pitcher	pitcher	NN
60025	6641	5	or	or	CC
60025	6641	6	in	in	IN
60025	6641	7	tumblers	tumbler	NNS
60025	6641	8	one	one	CD
60025	6641	9	-	-	HYPH
60025	6641	10	third	third	NN
60025	6641	11	of	of	IN
60025	6641	12	wine	wine	NN
60025	6641	13	,	,	,
60025	6641	14	ale	ale	NN
60025	6641	15	,	,	,
60025	6641	16	or	or	CC
60025	6641	17	porter	porter	NN
60025	6641	18	,	,	,
60025	6641	19	with	with	IN
60025	6641	20	two	two	CD
60025	6641	21	-	-	HYPH
60025	6641	22	thirds	third	NNS
60025	6641	23	of	of	IN
60025	6641	24	water	water	NN
60025	6641	25	either	either	CC
60025	6641	26	warm	warm	JJ
60025	6641	27	or	or	CC
60025	6641	28	cold	cold	JJ
60025	6641	29	.	.	.
60025	6642	1	Stir	stir	VB
60025	6642	2	in	in	IN
60025	6642	3	sufficient	sufficient	JJ
60025	6642	4	loaf	loaf	NN
60025	6642	5	-	-	HYPH
60025	6642	6	sugar	sugar	NN
60025	6642	7	to	to	TO
60025	6642	8	sweeten	sweeten	VB
60025	6642	9	it	-PRON-	PRP
60025	6642	10	,	,	,
60025	6642	11	and	and	CC
60025	6642	12	grate	grate	VB
60025	6642	13	some	some	DT
60025	6642	14	nutmeg	nutmeg	NN
60025	6642	15	into	into	IN
60025	6642	16	it	-PRON-	PRP
60025	6642	17	.	.	.
60025	6643	1	By	by	IN
60025	6643	2	adding	add	VBG
60025	6643	3	to	to	IN
60025	6643	4	it	-PRON-	PRP
60025	6643	5	lemon	lemon	VB
60025	6643	6	juice	juice	NN
60025	6643	7	,	,	,
60025	6643	8	you	-PRON-	PRP
60025	6643	9	may	may	MD
60025	6643	10	make	make	VB
60025	6643	11	what	what	WP
60025	6643	12	is	be	VBZ
60025	6643	13	called	call	VBN
60025	6643	14	negus	negus	NNP
60025	6643	15	.	.	.
60025	6644	1	TURKISH	TURKISH	NNP
60025	6644	2	SHERBET.--Put	SHERBET.--Put	.
60025	6644	3	into	into	IN
60025	6644	4	a	a	DT
60025	6644	5	large	large	JJ
60025	6644	6	pitcher	pitcher	NN
60025	6644	7	a	a	DT
60025	6644	8	pound	pound	NN
60025	6644	9	and	and	CC
60025	6644	10	a	a	DT
60025	6644	11	half	half	NN
60025	6644	12	of	of	IN
60025	6644	13	the	the	DT
60025	6644	14	best	good	JJS
60025	6644	15	loaf	loaf	NN
60025	6644	16	-	-	HYPH
60025	6644	17	sugar	sugar	NN
60025	6644	18	,	,	,
60025	6644	19	broken	break	VBN
60025	6644	20	small	small	JJ
60025	6644	21	.	.	.
60025	6645	1	Pour	pour	VB
60025	6645	2	on	on	IN
60025	6645	3	it	-PRON-	PRP
60025	6645	4	a	a	DT
60025	6645	5	quart	quart	NN
60025	6645	6	of	of	IN
60025	6645	7	clear	clear	JJ
60025	6645	8	cold	cold	JJ
60025	6645	9	water	water	NN
60025	6645	10	,	,	,
60025	6645	11	and	and	CC
60025	6645	12	crush	crush	VB
60025	6645	13	and	and	CC
60025	6645	14	stir	stir	VB
60025	6645	15	the	the	DT
60025	6645	16	sugar	sugar	NN
60025	6645	17	till	till	IN
60025	6645	18	it	-PRON-	PRP
60025	6645	19	is	be	VBZ
60025	6645	20	all	all	RB
60025	6645	21	melted	melt	VBN
60025	6645	22	.	.	.
60025	6646	1	Take	take	VB
60025	6646	2	a	a	DT
60025	6646	3	dozen	dozen	NN
60025	6646	4	large	large	JJ
60025	6646	5	fine	fine	JJ
60025	6646	6	ripe	ripe	JJ
60025	6646	7	oranges	orange	NNS
60025	6646	8	,	,	,
60025	6646	9	and	and	CC
60025	6646	10	roll	roll	VB
60025	6646	11	every	every	DT
60025	6646	12	one	one	CD
60025	6646	13	under	under	IN
60025	6646	14	your	-PRON-	PRP$
60025	6646	15	hand	hand	NN
60025	6646	16	on	on	IN
60025	6646	17	a	a	DT
60025	6646	18	table	table	NN
60025	6646	19	,	,	,
60025	6646	20	to	to	TO
60025	6646	21	increase	increase	VB
60025	6646	22	the	the	DT
60025	6646	23	juice	juice	NN
60025	6646	24	.	.	.
60025	6647	1	Take	take	VB
60025	6647	2	off	off	RP
60025	6647	3	the	the	DT
60025	6647	4	yellow	yellow	JJ
60025	6647	5	rind	rind	NN
60025	6647	6	in	in	IN
60025	6647	7	large	large	JJ
60025	6647	8	thin	thin	JJ
60025	6647	9	pieces	piece	NNS
60025	6647	10	,	,	,
60025	6647	11	and	and	CC
60025	6647	12	cut	cut	VBD
60025	6647	13	them	-PRON-	PRP
60025	6647	14	neatly	neatly	RB
60025	6647	15	into	into	IN
60025	6647	16	round	round	JJ
60025	6647	17	shapes	shape	NNS
60025	6647	18	,	,	,
60025	6647	19	the	the	DT
60025	6647	20	size	size	NN
60025	6647	21	of	of	IN
60025	6647	22	a	a	DT
60025	6647	23	half	half	JJ
60025	6647	24	-	-	HYPH
60025	6647	25	dollar	dollar	NN
60025	6647	26	.	.	.
60025	6648	1	Squeeze	squeeze	VB
60025	6648	2	the	the	DT
60025	6648	3	juice	juice	NN
60025	6648	4	of	of	IN
60025	6648	5	the	the	DT
60025	6648	6	oranges	orange	NNS
60025	6648	7	through	through	IN
60025	6648	8	a	a	DT
60025	6648	9	strainer	strainer	NN
60025	6648	10	upon	upon	IN
60025	6648	11	the	the	DT
60025	6648	12	melted	melted	JJ
60025	6648	13	sugar	sugar	NN
60025	6648	14	,	,	,
60025	6648	15	and	and	CC
60025	6648	16	stir	stir	VB
60025	6648	17	it	-PRON-	PRP
60025	6648	18	well	well	RB
60025	6648	19	.	.	.
60025	6649	1	Set	set	VB
60025	6649	2	the	the	DT
60025	6649	3	pitcher	pitcher	NN
60025	6649	4	on	on	IN
60025	6649	5	ice	ice	NN
60025	6649	6	till	till	IN
60025	6649	7	the	the	DT
60025	6649	8	sherbet	sherbet	NN
60025	6649	9	is	be	VBZ
60025	6649	10	wanted	want	VBN
60025	6649	11	.	.	.
60025	6650	1	Serve	serve	VB
60025	6650	2	it	-PRON-	PRP
60025	6650	3	up	up	RP
60025	6650	4	in	in	IN
60025	6650	5	lemonade	lemonade	NN
60025	6650	6	-	-	HYPH
60025	6650	7	glasses	glass	NNS
60025	6650	8	,	,	,
60025	6650	9	placing	place	VBG
60025	6650	10	in	in	IN
60025	6650	11	the	the	DT
60025	6650	12	bottom	bottom	NN
60025	6650	13	of	of	IN
60025	6650	14	each	each	DT
60025	6650	15	,	,	,
60025	6650	16	one	one	CD
60025	6650	17	of	of	IN
60025	6650	18	the	the	DT
60025	6650	19	round	round	JJ
60025	6650	20	pieces	piece	NNS
60025	6650	21	of	of	IN
60025	6650	22	orange	orange	JJ
60025	6650	23	-	-	HYPH
60025	6650	24	rind	rind	NN
60025	6650	25	,	,	,
60025	6650	26	and	and	CC
60025	6650	27	lay	lie	VBD
60025	6650	28	a	a	DT
60025	6650	29	lump	lump	NN
60025	6650	30	of	of	IN
60025	6650	31	ice	ice	NN
60025	6650	32	upon	upon	IN
60025	6650	33	it	-PRON-	PRP
60025	6650	34	.	.	.
60025	6651	1	Then	then	RB
60025	6651	2	fill	fill	VB
60025	6651	3	the	the	DT
60025	6651	4	glasses	glass	NNS
60025	6651	5	with	with	IN
60025	6651	6	the	the	DT
60025	6651	7	sherbet	sherbet	NN
60025	6651	8	.	.	.
60025	6652	1	Instead	instead	RB
60025	6652	2	of	of	IN
60025	6652	3	orange	orange	NN
60025	6652	4	-	-	HYPH
60025	6652	5	juice	juice	NN
60025	6652	6	,	,	,
60025	6652	7	you	-PRON-	PRP
60025	6652	8	may	may	MD
60025	6652	9	use	use	VB
60025	6652	10	that	that	DT
60025	6652	11	of	of	IN
60025	6652	12	strawberries	strawberry	NNS
60025	6652	13	,	,	,
60025	6652	14	raspberries	raspberry	NNS
60025	6652	15	,	,	,
60025	6652	16	or	or	CC
60025	6652	17	currants	currant	NNS
60025	6652	18	,	,	,
60025	6652	19	pressed	press	VBD
60025	6652	20	through	through	IN
60025	6652	21	a	a	DT
60025	6652	22	strainer	strainer	NN
60025	6652	23	.	.	.
60025	6653	1	BOTTLED	BOTTLED	NNP
60025	6653	2	SMALL	SMALL	NNP
60025	6653	3	BEER.--Take	BEER.--Take	VBZ
60025	6653	4	a	a	DT
60025	6653	5	quart	quart	JJ
60025	6653	6	bottle	bottle	NN
60025	6653	7	of	of	IN
60025	6653	8	the	the	DT
60025	6653	9	very	very	RB
60025	6653	10	best	good	JJS
60025	6653	11	brisk	brisk	JJ
60025	6653	12	porter	porter	NN
60025	6653	13	,	,	,
60025	6653	14	and	and	CC
60025	6653	15	mix	mix	VB
60025	6653	16	it	-PRON-	PRP
60025	6653	17	with	with	IN
60025	6653	18	four	four	CD
60025	6653	19	quarts	quart	NNS
60025	6653	20	of	of	IN
60025	6653	21	water	water	NN
60025	6653	22	,	,	,
60025	6653	23	a	a	DT
60025	6653	24	pint	pint	NN
60025	6653	25	of	of	IN
60025	6653	26	molasses	molasse	NNS
60025	6653	27	,	,	,
60025	6653	28	and	and	CC
60025	6653	29	a	a	DT
60025	6653	30	table	table	NN
60025	6653	31	-	-	HYPH
60025	6653	32	spoonful	spoonful	JJ
60025	6653	33	of	of	IN
60025	6653	34	ginger	ginger	NN
60025	6653	35	.	.	.
60025	6654	1	Bottle	bottle	VB
60025	6654	2	it	-PRON-	PRP
60025	6654	3	,	,	,
60025	6654	4	and	and	CC
60025	6654	5	see	see	VB
60025	6654	6	that	that	IN
60025	6654	7	the	the	DT
60025	6654	8	corks	cork	NNS
60025	6654	9	are	be	VBP
60025	6654	10	of	of	IN
60025	6654	11	the	the	DT
60025	6654	12	very	very	RB
60025	6654	13	best	good	JJS
60025	6654	14	kind	kind	NN
60025	6654	15	.	.	.
60025	6655	1	It	-PRON-	PRP
60025	6655	2	will	will	MD
60025	6655	3	be	be	VB
60025	6655	4	fit	fit	JJ
60025	6655	5	for	for	IN
60025	6655	6	use	use	NN
60025	6655	7	in	in	IN
60025	6655	8	three	three	CD
60025	6655	9	or	or	CC
60025	6655	10	four	four	CD
60025	6655	11	days	day	NNS
60025	6655	12	.	.	.
60025	6656	1	TO	to	TO
60025	6656	2	KEEP	KEEP	NNP
60025	6656	3	LEMON	LEMON	NNP
60025	6656	4	JUICE.--Powder	juice.--powder	NN
60025	6656	5	a	a	DT
60025	6656	6	pound	pound	NN
60025	6656	7	of	of	IN
60025	6656	8	the	the	DT
60025	6656	9	best	good	JJS
60025	6656	10	loaf	loaf	NN
60025	6656	11	-	-	HYPH
60025	6656	12	sugar	sugar	NN
60025	6656	13	;	;	:
60025	6656	14	put	put	VB
60025	6656	15	it	-PRON-	PRP
60025	6656	16	into	into	IN
60025	6656	17	a	a	DT
60025	6656	18	bowl	bowl	NN
60025	6656	19	,	,	,
60025	6656	20	and	and	CC
60025	6656	21	strain	strain	VB
60025	6656	22	over	over	IN
60025	6656	23	it	-PRON-	PRP
60025	6656	24	a	a	DT
60025	6656	25	pint	pint	NN
60025	6656	26	of	of	IN
60025	6656	27	lemon	lemon	NN
60025	6656	28	juice	juice	NN
60025	6656	29	;	;	:
60025	6656	30	stirring	stir	VBG
60025	6656	31	it	-PRON-	PRP
60025	6656	32	well	well	RB
60025	6656	33	with	with	IN
60025	6656	34	a	a	DT
60025	6656	35	silver	silver	JJ
60025	6656	36	spoon	spoon	NN
60025	6656	37	till	till	IN
60025	6656	38	the	the	DT
60025	6656	39	sugar	sugar	NN
60025	6656	40	has	have	VBZ
60025	6656	41	entirely	entirely	RB
60025	6656	42	melted	melt	VBN
60025	6656	43	.	.	.
60025	6657	1	Boil	Boil	NNP
60025	6657	2	and	and	CC
60025	6657	3	skim	skim	VB
60025	6657	4	it	-PRON-	PRP
60025	6657	5	.	.	.
60025	6658	1	Then	then	RB
60025	6658	2	bottle	bottle	VB
60025	6658	3	it	-PRON-	PRP
60025	6658	4	,	,	,
60025	6658	5	sealing	seal	VBG
60025	6658	6	the	the	DT
60025	6658	7	corks	cork	NNS
60025	6658	8	;	;	:
60025	6658	9	and	and	CC
60025	6658	10	keep	keep	VB
60025	6658	11	it	-PRON-	PRP
60025	6658	12	in	in	IN
60025	6658	13	a	a	DT
60025	6658	14	dry	dry	JJ
60025	6658	15	place	place	NN
60025	6658	16	.	.	.
60025	6659	1	ESSENCE	essence	NN
60025	6659	2	OF	of	IN
60025	6659	3	LEMON	lemon	FW
60025	6659	4	-	-	HYPH
60025	6659	5	PEEL.--Rub	PEEL.--Rub	VBG
60025	6659	6	lumps	lump	NNS
60025	6659	7	of	of	IN
60025	6659	8	loaf	loaf	NN
60025	6659	9	-	-	HYPH
60025	6659	10	sugar	sugar	NN
60025	6659	11	on	on	IN
60025	6659	12	fine	fine	JJ
60025	6659	13	ripe	ripe	JJ
60025	6659	14	lemons	lemon	NNS
60025	6659	15	till	till	IN
60025	6659	16	the	the	DT
60025	6659	17	yellow	yellow	JJ
60025	6659	18	rind	rind	NN
60025	6659	19	is	be	VBZ
60025	6659	20	all	all	DT
60025	6659	21	grated	grate	VBN
60025	6659	22	off	off	RP
60025	6659	23	;	;	:
60025	6659	24	scraping	scrape	VBG
60025	6659	25	up	up	RP
60025	6659	26	the	the	DT
60025	6659	27	sugar	sugar	NN
60025	6659	28	in	in	IN
60025	6659	29	a	a	DT
60025	6659	30	tea	tea	NN
60025	6659	31	-	-	HYPH
60025	6659	32	spoon	spoon	NN
60025	6659	33	,	,	,
60025	6659	34	and	and	CC
60025	6659	35	putting	put	VBG
60025	6659	36	it	-PRON-	PRP
60025	6659	37	on	on	IN
60025	6659	38	a	a	DT
60025	6659	39	plate	plate	NN
60025	6659	40	,	,	,
60025	6659	41	as	as	IN
60025	6659	42	you	-PRON-	PRP
60025	6659	43	proceed	proceed	VBP
60025	6659	44	.	.	.
60025	6660	1	When	when	WRB
60025	6660	2	you	-PRON-	PRP
60025	6660	3	have	have	VBP
60025	6660	4	enough	enough	NN
60025	6660	5	,	,	,
60025	6660	6	press	press	VB
60025	6660	7	it	-PRON-	PRP
60025	6660	8	down	down	RP
60025	6660	9	into	into	IN
60025	6660	10	a	a	DT
60025	6660	11	little	little	JJ
60025	6660	12	glass	glass	NN
60025	6660	13	or	or	CC
60025	6660	14	china	china	NNP
60025	6660	15	jar	jar	NNP
60025	6660	16	,	,	,
60025	6660	17	and	and	CC
60025	6660	18	cover	cover	VB
60025	6660	19	it	-PRON-	PRP
60025	6660	20	closely	closely	RB
60025	6660	21	.	.	.
60025	6661	1	This	this	DT
60025	6661	2	will	will	MD
60025	6661	3	be	be	VB
60025	6661	4	found	find	VBN
60025	6661	5	very	very	RB
60025	6661	6	fine	fine	JJ
60025	6661	7	to	to	TO
60025	6661	8	flavour	flavour	VB
60025	6661	9	puddings	pudding	NNS
60025	6661	10	and	and	CC
60025	6661	11	cakes	cake	NNS
60025	6661	12	.	.	.
60025	6662	1	The	the	DT
60025	6662	2	white	white	JJ
60025	6662	3	or	or	CC
60025	6662	4	inside	inside	RB
60025	6662	5	of	of	IN
60025	6662	6	lemon	lemon	NN
60025	6662	7	-	-	HYPH
60025	6662	8	peel	peel	NN
60025	6662	9	is	be	VBZ
60025	6662	10	of	of	IN
60025	6662	11	no	no	DT
60025	6662	12	use	use	NN
60025	6662	13	.	.	.
60025	6663	1	CIDER	CIDER	NNS
60025	6663	2	VINEGAR	vinegar	RB
60025	6663	3	.	.	.
60025	6664	1	Take	take	VB
60025	6664	2	six	six	CD
60025	6664	3	quarts	quart	NNS
60025	6664	4	of	of	IN
60025	6664	5	rye	rye	NNP
60025	6664	6	meal	meal	NNP
60025	6664	7	;	;	:
60025	6664	8	stir	stir	VB
60025	6664	9	and	and	CC
60025	6664	10	mix	mix	VB
60025	6664	11	it	-PRON-	PRP
60025	6664	12	well	well	RB
60025	6664	13	into	into	IN
60025	6664	14	a	a	DT
60025	6664	15	barrel	barrel	NN
60025	6664	16	of	of	IN
60025	6664	17	strong	strong	JJ
60025	6664	18	hard	hard	JJ
60025	6664	19	cider	cider	NN
60025	6664	20	of	of	IN
60025	6664	21	the	the	DT
60025	6664	22	best	good	JJS
60025	6664	23	kind	kind	NN
60025	6664	24	;	;	:
60025	6664	25	and	and	CC
60025	6664	26	then	then	RB
60025	6664	27	add	add	VB
60025	6664	28	a	a	DT
60025	6664	29	gallon	gallon	NN
60025	6664	30	of	of	IN
60025	6664	31	whiskey	whiskey	NN
60025	6664	32	.	.	.
60025	6665	1	Cover	cover	VB
60025	6665	2	the	the	DT
60025	6665	3	cask	cask	NN
60025	6665	4	,	,	,
60025	6665	5	(	(	-LRB-
60025	6665	6	leaving	leave	VBG
60025	6665	7	the	the	DT
60025	6665	8	bung	bung	NN
60025	6665	9	loosely	loosely	RB
60025	6665	10	in	in	IN
60025	6665	11	it	-PRON-	PRP
60025	6665	12	,	,	,
60025	6665	13	)	)	-RRB-
60025	6665	14	set	set	VBD
60025	6665	15	it	-PRON-	PRP
60025	6665	16	in	in	IN
60025	6665	17	the	the	DT
60025	6665	18	part	part	NN
60025	6665	19	of	of	IN
60025	6665	20	your	-PRON-	PRP$
60025	6665	21	yard	yard	NN
60025	6665	22	that	that	WDT
60025	6665	23	is	be	VBZ
60025	6665	24	most	most	RBS
60025	6665	25	exposed	exposed	JJ
60025	6665	26	to	to	IN
60025	6665	27	the	the	DT
60025	6665	28	sun	sun	NN
60025	6665	29	and	and	CC
60025	6665	30	air	air	NN
60025	6665	31	;	;	:
60025	6665	32	and	and	CC
60025	6665	33	in	in	IN
60025	6665	34	the	the	DT
60025	6665	35	course	course	NN
60025	6665	36	of	of	IN
60025	6665	37	four	four	CD
60025	6665	38	weeks	week	NNS
60025	6665	39	(	(	-LRB-
60025	6665	40	if	if	IN
60025	6665	41	the	the	DT
60025	6665	42	weather	weather	NN
60025	6665	43	is	be	VBZ
60025	6665	44	warm	warm	JJ
60025	6665	45	and	and	CC
60025	6665	46	dry	dry	JJ
60025	6665	47	)	)	-RRB-
60025	6665	48	you	-PRON-	PRP
60025	6665	49	will	will	MD
60025	6665	50	have	have	VB
60025	6665	51	good	good	JJ
60025	6665	52	vinegar	vinegar	NN
60025	6665	53	fit	fit	JJ
60025	6665	54	for	for	IN
60025	6665	55	use	use	NN
60025	6665	56	.	.	.
60025	6666	1	When	when	WRB
60025	6666	2	you	-PRON-	PRP
60025	6666	3	draw	draw	VBP
60025	6666	4	off	off	RP
60025	6666	5	a	a	DT
60025	6666	6	gallon	gallon	NN
60025	6666	7	or	or	CC
60025	6666	8	more	more	JJR
60025	6666	9	,	,	,
60025	6666	10	replenish	replenish	VB
60025	6666	11	the	the	DT
60025	6666	12	cask	cask	NN
60025	6666	13	with	with	IN
60025	6666	14	the	the	DT
60025	6666	15	same	same	JJ
60025	6666	16	quantity	quantity	NN
60025	6666	17	of	of	IN
60025	6666	18	cider	cider	NN
60025	6666	19	,	,	,
60025	6666	20	and	and	CC
60025	6666	21	add	add	VB
60025	6666	22	about	about	IN
60025	6666	23	a	a	DT
60025	6666	24	pint	pint	NN
60025	6666	25	of	of	IN
60025	6666	26	whiskey	whiskey	NN
60025	6666	27	.	.	.
60025	6667	1	You	-PRON-	PRP
60025	6667	2	may	may	MD
60025	6667	3	thus	thus	RB
60025	6667	4	have	have	VB
60025	6667	5	vinegar	vinegar	NN
60025	6667	6	constantly	constantly	RB
60025	6667	7	at	at	IN
60025	6667	8	hand	hand	NN
60025	6667	9	for	for	IN
60025	6667	10	common	common	JJ
60025	6667	11	purposes	purpose	NNS
60025	6667	12	.	.	.
60025	6668	1	The	the	DT
60025	6668	2	cask	cask	NN
60025	6668	3	should	should	MD
60025	6668	4	have	have	VB
60025	6668	5	iron	iron	NN
60025	6668	6	hoops	hoop	NNS
60025	6668	7	.	.	.
60025	6669	1	A	a	DT
60025	6669	2	very	very	RB
60025	6669	3	strong	strong	JJ
60025	6669	4	vinegar	vinegar	NN
60025	6669	5	may	may	MD
60025	6669	6	be	be	VB
60025	6669	7	made	make	VBN
60025	6669	8	by	by	IN
60025	6669	9	mixing	mix	VBG
60025	6669	10	cider	cider	NN
60025	6669	11	and	and	CC
60025	6669	12	strained	strained	JJ
60025	6669	13	honey	honey	NN
60025	6669	14	,	,	,
60025	6669	15	(	(	-LRB-
60025	6669	16	allowing	allow	VBG
60025	6669	17	a	a	DT
60025	6669	18	pound	pound	NN
60025	6669	19	of	of	IN
60025	6669	20	honey	honey	NN
60025	6669	21	to	to	IN
60025	6669	22	a	a	DT
60025	6669	23	gallon	gallon	NN
60025	6669	24	of	of	IN
60025	6669	25	cider	cider	NN
60025	6669	26	,	,	,
60025	6669	27	)	)	-RRB-
60025	6669	28	and	and	CC
60025	6669	29	letting	let	VBG
60025	6669	30	it	-PRON-	PRP
60025	6669	31	stand	stand	VB
60025	6669	32	five	five	CD
60025	6669	33	or	or	CC
60025	6669	34	six	six	CD
60025	6669	35	months	month	NNS
60025	6669	36	.	.	.
60025	6670	1	This	this	DT
60025	6670	2	vinegar	vinegar	NN
60025	6670	3	is	be	VBZ
60025	6670	4	so	so	RB
60025	6670	5	powerful	powerful	JJ
60025	6670	6	that	that	IN
60025	6670	7	for	for	IN
60025	6670	8	common	common	JJ
60025	6670	9	purposes	purpose	NNS
60025	6670	10	it	-PRON-	PRP
60025	6670	11	should	should	MD
60025	6670	12	be	be	VB
60025	6670	13	diluted	dilute	VBN
60025	6670	14	with	with	IN
60025	6670	15	a	a	DT
60025	6670	16	little	little	JJ
60025	6670	17	water	water	NN
60025	6670	18	.	.	.
60025	6671	1	Vinegar	Vinegar	NNP
60025	6671	2	may	may	MD
60025	6671	3	be	be	VB
60025	6671	4	made	make	VBN
60025	6671	5	in	in	IN
60025	6671	6	the	the	DT
60025	6671	7	same	same	JJ
60025	6671	8	manner	manner	NN
60025	6671	9	of	of	IN
60025	6671	10	sour	sour	JJ
60025	6671	11	wine	wine	NN
60025	6671	12	.	.	.
60025	6672	1	WHITE	WHITE	NNP
60025	6672	2	VINEGAR.--Put	VINEGAR.--Put	VBZ
60025	6672	3	into	into	IN
60025	6672	4	a	a	DT
60025	6672	5	cask	cask	NN
60025	6672	6	a	a	DT
60025	6672	7	mixture	mixture	NN
60025	6672	8	composed	compose	VBN
60025	6672	9	of	of	IN
60025	6672	10	five	five	CD
60025	6672	11	gallons	gallon	NNS
60025	6672	12	of	of	IN
60025	6672	13	water	water	NN
60025	6672	14	,	,	,
60025	6672	15	two	two	CD
60025	6672	16	gallons	gallon	NNS
60025	6672	17	of	of	IN
60025	6672	18	whiskey	whiskey	NN
60025	6672	19	,	,	,
60025	6672	20	and	and	CC
60025	6672	21	a	a	DT
60025	6672	22	quart	quart	NN
60025	6672	23	of	of	IN
60025	6672	24	strong	strong	JJ
60025	6672	25	yeast	yeast	NN
60025	6672	26	,	,	,
60025	6672	27	stirring	stir	VBG
60025	6672	28	in	in	IN
60025	6672	29	two	two	CD
60025	6672	30	pounds	pound	NNS
60025	6672	31	of	of	IN
60025	6672	32	powdered	powdered	JJ
60025	6672	33	charcoal	charcoal	NN
60025	6672	34	.	.	.
60025	6673	1	Place	place	VB
60025	6673	2	it	-PRON-	PRP
60025	6673	3	where	where	WRB
60025	6673	4	it	-PRON-	PRP
60025	6673	5	will	will	MD
60025	6673	6	ferment	ferment	VB
60025	6673	7	properly	properly	RB
60025	6673	8	,	,	,
60025	6673	9	leaving	leave	VBG
60025	6673	10	the	the	DT
60025	6673	11	bung	bung	NN
60025	6673	12	loose	loose	JJ
60025	6673	13	till	till	IN
60025	6673	14	the	the	DT
60025	6673	15	fermentation	fermentation	NN
60025	6673	16	is	be	VBZ
60025	6673	17	over	over	RB
60025	6673	18	,	,	,
60025	6673	19	but	but	CC
60025	6673	20	covering	cover	VBG
60025	6673	21	the	the	DT
60025	6673	22	hole	hole	NN
60025	6673	23	slightly	slightly	RB
60025	6673	24	to	to	TO
60025	6673	25	keep	keep	VB
60025	6673	26	out	out	RP
60025	6673	27	the	the	DT
60025	6673	28	dust	dust	NN
60025	6673	29	and	and	CC
60025	6673	30	insects	insect	NNS
60025	6673	31	.	.	.
60025	6674	1	At	at	IN
60025	6674	2	the	the	DT
60025	6674	3	end	end	NN
60025	6674	4	of	of	IN
60025	6674	5	four	four	CD
60025	6674	6	months	month	NNS
60025	6674	7	draw	draw	VB
60025	6674	8	it	-PRON-	PRP
60025	6674	9	off	off	RP
60025	6674	10	,	,	,
60025	6674	11	and	and	CC
60025	6674	12	you	-PRON-	PRP
60025	6674	13	will	will	MD
60025	6674	14	have	have	VB
60025	6674	15	a	a	DT
60025	6674	16	fine	fine	JJ
60025	6674	17	vinegar	vinegar	NN
60025	6674	18	,	,	,
60025	6674	19	as	as	RB
60025	6674	20	clear	clear	JJ
60025	6674	21	and	and	CC
60025	6674	22	colourless	colourless	JJ
60025	6674	23	as	as	IN
60025	6674	24	water	water	NN
60025	6674	25	.	.	.
60025	6675	1	SUGAR	SUGAR	NNP
60025	6675	2	VINEGAR.--To	vinegar.--to	NN
60025	6675	3	every	every	DT
60025	6675	4	gallon	gallon	NN
60025	6675	5	of	of	IN
60025	6675	6	water	water	NN
60025	6675	7	allow	allow	VB
60025	6675	8	a	a	DT
60025	6675	9	pound	pound	NN
60025	6675	10	of	of	IN
60025	6675	11	the	the	DT
60025	6675	12	best	good	JJS
60025	6675	13	white	white	JJ
60025	6675	14	sugar	sugar	NN
60025	6675	15	,	,	,
60025	6675	16	and	and	CC
60025	6675	17	a	a	DT
60025	6675	18	jill	jill	NN
60025	6675	19	or	or	CC
60025	6675	20	more	more	JJR
60025	6675	21	of	of	IN
60025	6675	22	strong	strong	JJ
60025	6675	23	yeast	yeast	NN
60025	6675	24	.	.	.
60025	6676	1	Mix	mix	VB
60025	6676	2	the	the	DT
60025	6676	3	sugar	sugar	NN
60025	6676	4	and	and	CC
60025	6676	5	water	water	NN
60025	6676	6	together	together	RB
60025	6676	7	,	,	,
60025	6676	8	and	and	CC
60025	6676	9	boil	boil	VB
60025	6676	10	and	and	CC
60025	6676	11	skim	skim	VB
60025	6676	12	it	-PRON-	PRP
60025	6676	13	till	till	IN
60025	6676	14	the	the	DT
60025	6676	15	scum	scum	NN
60025	6676	16	ceases	cease	VBZ
60025	6676	17	to	to	TO
60025	6676	18	rise	rise	VB
60025	6676	19	.	.	.
60025	6677	1	Then	then	RB
60025	6677	2	pour	pour	VB
60025	6677	3	it	-PRON-	PRP
60025	6677	4	into	into	IN
60025	6677	5	a	a	DT
60025	6677	6	tub	tub	NN
60025	6677	7	;	;	:
60025	6677	8	and	and	CC
60025	6677	9	when	when	WRB
60025	6677	10	it	-PRON-	PRP
60025	6677	11	cools	cool	VBZ
60025	6677	12	to	to	IN
60025	6677	13	lukewarm	lukewarm	NNP
60025	6677	14	heat	heat	NN
60025	6677	15	,	,	,
60025	6677	16	put	put	VBD
60025	6677	17	into	into	IN
60025	6677	18	it	-PRON-	PRP
60025	6677	19	the	the	DT
60025	6677	20	yeast	yeast	NN
60025	6677	21	spread	spread	VBD
60025	6677	22	on	on	IN
60025	6677	23	pieces	piece	NNS
60025	6677	24	of	of	IN
60025	6677	25	toast	toast	NN
60025	6677	26	.	.	.
60025	6678	1	Let	let	VB
60025	6678	2	it	-PRON-	PRP
60025	6678	3	work	work	VB
60025	6678	4	two	two	CD
60025	6678	5	days	day	NNS
60025	6678	6	;	;	:
60025	6678	7	then	then	RB
60025	6678	8	put	put	VB
60025	6678	9	it	-PRON-	PRP
60025	6678	10	into	into	IN
60025	6678	11	an	an	DT
60025	6678	12	iron	iron	NN
60025	6678	13	-	-	HYPH
60025	6678	14	hooped	hoop	VBN
60025	6678	15	cask	cask	NN
60025	6678	16	,	,	,
60025	6678	17	and	and	CC
60025	6678	18	set	set	VBD
60025	6678	19	it	-PRON-	PRP
60025	6678	20	in	in	IN
60025	6678	21	a	a	DT
60025	6678	22	sunny	sunny	JJ
60025	6678	23	place	place	NN
60025	6678	24	for	for	IN
60025	6678	25	five	five	CD
60025	6678	26	months	month	NNS
60025	6678	27	,	,	,
60025	6678	28	leaving	leave	VBG
60025	6678	29	the	the	DT
60025	6678	30	bung	bung	NN
60025	6678	31	loose	loose	JJ
60025	6678	32	,	,	,
60025	6678	33	but	but	CC
60025	6678	34	keeping	keep	VBG
60025	6678	35	the	the	DT
60025	6678	36	bung	bung	JJ
60025	6678	37	-	-	HYPH
60025	6678	38	hole	hole	NN
60025	6678	39	covered	cover	VBN
60025	6678	40	.	.	.
60025	6679	1	In	in	IN
60025	6679	2	five	five	CD
60025	6679	3	months	month	NNS
60025	6679	4	it	-PRON-	PRP
60025	6679	5	will	will	MD
60025	6679	6	be	be	VB
60025	6679	7	good	good	JJ
60025	6679	8	clear	clear	JJ
60025	6679	9	vinegar	vinegar	NN
60025	6679	10	,	,	,
60025	6679	11	and	and	CC
60025	6679	12	you	-PRON-	PRP
60025	6679	13	may	may	MD
60025	6679	14	bottle	bottle	VB
60025	6679	15	it	-PRON-	PRP
60025	6679	16	for	for	IN
60025	6679	17	use	use	NN
60025	6679	18	.	.	.
60025	6680	1	A	a	DT
60025	6680	2	cask	cask	NN
60025	6680	3	that	that	WDT
60025	6680	4	has	have	VBZ
60025	6680	5	not	not	RB
60025	6680	6	contained	contain	VBN
60025	6680	7	vinegar	vinegar	NN
60025	6680	8	before	before	RB
60025	6680	9	,	,	,
60025	6680	10	should	should	MD
60025	6680	11	have	have	VB
60025	6680	12	a	a	DT
60025	6680	13	quart	quart	NN
60025	6680	14	of	of	IN
60025	6680	15	boiling	boil	VBG
60025	6680	16	hot	hot	JJ
60025	6680	17	vinegar	vinegar	NN
60025	6680	18	poured	pour	VBD
60025	6680	19	into	into	IN
60025	6680	20	it	-PRON-	PRP
60025	6680	21	,	,	,
60025	6680	22	shaken	shake	VBN
60025	6680	23	about	about	IN
60025	6680	24	frequently	frequently	RB
60025	6680	25	till	till	IN
60025	6680	26	cold	cold	JJ
60025	6680	27	,	,	,
60025	6680	28	and	and	CC
60025	6680	29	allowed	allow	VBN
60025	6680	30	to	to	TO
60025	6680	31	stand	stand	VB
60025	6680	32	some	some	DT
60025	6680	33	hours	hour	NNS
60025	6680	34	.	.	.
60025	6681	1	COMMON	common	JJ
60025	6681	2	CIDER	CIDER	NNS
60025	6681	3	VINEGAR.--Set	VINEGAR.--Set	VBD
60025	6681	4	a	a	DT
60025	6681	5	barrel	barrel	NN
60025	6681	6	of	of	IN
60025	6681	7	hard	hard	JJ
60025	6681	8	sour	sour	JJ
60025	6681	9	cider	cider	NN
60025	6681	10	in	in	IN
60025	6681	11	the	the	DT
60025	6681	12	sun	sun	NN
60025	6681	13	for	for	IN
60025	6681	14	a	a	DT
60025	6681	15	few	few	JJ
60025	6681	16	weeks	week	NNS
60025	6681	17	,	,	,
60025	6681	18	or	or	CC
60025	6681	19	three	three	CD
60025	6681	20	months	month	NNS
60025	6681	21	,	,	,
60025	6681	22	and	and	CC
60025	6681	23	it	-PRON-	PRP
60025	6681	24	will	will	MD
60025	6681	25	become	become	VB
60025	6681	26	good	good	JJ
60025	6681	27	vinegar	vinegar	NN
60025	6681	28	.	.	.
60025	6682	1	PINE	PINE	NNP
60025	6682	2	-	-	HYPH
60025	6682	3	APPLE	APPLE	NNP
60025	6682	4	-	-	HYPH
60025	6682	5	ADE.--Pare	ade.--pare	NN
60025	6682	6	and	and	CC
60025	6682	7	slice	slice	VB
60025	6682	8	some	some	DT
60025	6682	9	very	very	RB
60025	6682	10	ripe	ripe	JJ
60025	6682	11	pine	pine	NN
60025	6682	12	-	-	HYPH
60025	6682	13	apples	apple	NNS
60025	6682	14	;	;	:
60025	6682	15	then	then	RB
60025	6682	16	cut	cut	VB
60025	6682	17	the	the	DT
60025	6682	18	slices	slice	NNS
60025	6682	19	into	into	IN
60025	6682	20	small	small	JJ
60025	6682	21	pieces	piece	NNS
60025	6682	22	.	.	.
60025	6683	1	Put	put	VB
60025	6683	2	them	-PRON-	PRP
60025	6683	3	with	with	IN
60025	6683	4	all	all	DT
60025	6683	5	their	-PRON-	PRP$
60025	6683	6	juice	juice	NN
60025	6683	7	into	into	IN
60025	6683	8	a	a	DT
60025	6683	9	large	large	JJ
60025	6683	10	pitcher	pitcher	NN
60025	6683	11	,	,	,
60025	6683	12	and	and	CC
60025	6683	13	sprinkle	sprinkle	VB
60025	6683	14	among	among	IN
60025	6683	15	them	-PRON-	PRP
60025	6683	16	plenty	plenty	NN
60025	6683	17	of	of	IN
60025	6683	18	powdered	powder	VBN
60025	6683	19	white	white	JJ
60025	6683	20	sugar	sugar	NN
60025	6683	21	.	.	.
60025	6684	1	Pour	pour	VB
60025	6684	2	on	on	IN
60025	6684	3	boiling	boil	VBG
60025	6684	4	water	water	NN
60025	6684	5	,	,	,
60025	6684	6	allowing	allow	VBG
60025	6684	7	a	a	DT
60025	6684	8	small	small	JJ
60025	6684	9	half	half	NN
60025	6684	10	pint	pint	NN
60025	6684	11	to	to	IN
60025	6684	12	each	each	DT
60025	6684	13	pine	pine	NN
60025	6684	14	-	-	HYPH
60025	6684	15	apple	apple	NN
60025	6684	16	.	.	.
60025	6685	1	Cover	cover	VB
60025	6685	2	the	the	DT
60025	6685	3	pitcher	pitcher	NN
60025	6685	4	,	,	,
60025	6685	5	and	and	CC
60025	6685	6	let	let	VB
60025	6685	7	it	-PRON-	PRP
60025	6685	8	stand	stand	VB
60025	6685	9	till	till	IN
60025	6685	10	quite	quite	RB
60025	6685	11	cool	cool	JJ
60025	6685	12	,	,	,
60025	6685	13	occasionally	occasionally	RB
60025	6685	14	pressing	press	VBG
60025	6685	15	down	down	RP
60025	6685	16	the	the	DT
60025	6685	17	pine	pine	NN
60025	6685	18	-	-	HYPH
60025	6685	19	apple	apple	NN
60025	6685	20	with	with	IN
60025	6685	21	a	a	DT
60025	6685	22	spoon	spoon	NN
60025	6685	23	.	.	.
60025	6686	1	Then	then	RB
60025	6686	2	set	set	VB
60025	6686	3	the	the	DT
60025	6686	4	pitcher	pitcher	NN
60025	6686	5	,	,	,
60025	6686	6	for	for	IN
60025	6686	7	a	a	DT
60025	6686	8	while	while	NN
60025	6686	9	,	,	,
60025	6686	10	in	in	IN
60025	6686	11	ice	ice	NN
60025	6686	12	.	.	.
60025	6687	1	Lastly	lastly	RB
60025	6687	2	,	,	,
60025	6687	3	strain	strain	VB
60025	6687	4	the	the	DT
60025	6687	5	infusion	infusion	NN
60025	6687	6	into	into	IN
60025	6687	7	another	another	DT
60025	6687	8	vessel	vessel	NN
60025	6687	9	,	,	,
60025	6687	10	and	and	CC
60025	6687	11	transfer	transfer	VB
60025	6687	12	it	-PRON-	PRP
60025	6687	13	to	to	IN
60025	6687	14	tumblers	tumbler	NNS
60025	6687	15	,	,	,
60025	6687	16	putting	put	VBG
60025	6687	17	into	into	IN
60025	6687	18	each	each	DT
60025	6687	19	glass	glass	NN
60025	6687	20	some	some	DT
60025	6687	21	more	more	JJR
60025	6687	22	sugar	sugar	NN
60025	6687	23	and	and	CC
60025	6687	24	a	a	DT
60025	6687	25	bit	bit	NN
60025	6687	26	of	of	IN
60025	6687	27	ice	ice	NN
60025	6687	28	.	.	.
60025	6688	1	This	this	DT
60025	6688	2	beverage	beverage	NN
60025	6688	3	will	will	MD
60025	6688	4	be	be	VB
60025	6688	5	found	find	VBN
60025	6688	6	delicious	delicious	JJ
60025	6688	7	.	.	.
60025	6689	1	PREPARATIONS	preparations	NN
60025	6689	2	FOR	for	IN
60025	6689	3	THE	the	DT
60025	6689	4	SICK	SICK	NNP
60025	6689	5	CHICKEN	CHICKEN	NNS
60025	6689	6	JELLY	JELLY	NNP
60025	6689	7	.	.	.
60025	6690	1	Take	take	VB
60025	6690	2	a	a	DT
60025	6690	3	large	large	JJ
60025	6690	4	chicken	chicken	NN
60025	6690	5	,	,	,
60025	6690	6	cut	cut	VBD
60025	6690	7	it	-PRON-	PRP
60025	6690	8	up	up	RP
60025	6690	9	into	into	IN
60025	6690	10	very	very	RB
60025	6690	11	small	small	JJ
60025	6690	12	pieces	piece	NNS
60025	6690	13	,	,	,
60025	6690	14	bruise	bruise	VB
60025	6690	15	the	the	DT
60025	6690	16	bones	bone	NNS
60025	6690	17	,	,	,
60025	6690	18	and	and	CC
60025	6690	19	put	put	VBD
60025	6690	20	the	the	DT
60025	6690	21	whole	whole	NN
60025	6690	22	into	into	IN
60025	6690	23	a	a	DT
60025	6690	24	stone	stone	NN
60025	6690	25	jar	jar	NN
60025	6690	26	with	with	IN
60025	6690	27	a	a	DT
60025	6690	28	cover	cover	NN
60025	6690	29	that	that	WDT
60025	6690	30	will	will	MD
60025	6690	31	make	make	VB
60025	6690	32	it	-PRON-	PRP
60025	6690	33	water	water	NN
60025	6690	34	tight	tight	JJ
60025	6690	35	.	.	.
60025	6691	1	Set	set	VB
60025	6691	2	the	the	DT
60025	6691	3	jar	jar	NN
60025	6691	4	in	in	IN
60025	6691	5	a	a	DT
60025	6691	6	large	large	JJ
60025	6691	7	kettle	kettle	NN
60025	6691	8	of	of	IN
60025	6691	9	boiling	boiling	NN
60025	6691	10	water	water	NN
60025	6691	11	,	,	,
60025	6691	12	and	and	CC
60025	6691	13	keep	keep	VB
60025	6691	14	it	-PRON-	PRP
60025	6691	15	boiling	boil	VBG
60025	6691	16	for	for	IN
60025	6691	17	three	three	CD
60025	6691	18	hours	hour	NNS
60025	6691	19	.	.	.
60025	6692	1	Then	then	RB
60025	6692	2	strain	strain	VB
60025	6692	3	off	off	RP
60025	6692	4	the	the	DT
60025	6692	5	liquid	liquid	NN
60025	6692	6	,	,	,
60025	6692	7	and	and	CC
60025	6692	8	season	season	VB
60025	6692	9	it	-PRON-	PRP
60025	6692	10	slightly	slightly	RB
60025	6692	11	with	with	IN
60025	6692	12	salt	salt	NN
60025	6692	13	,	,	,
60025	6692	14	pepper	pepper	NN
60025	6692	15	,	,	,
60025	6692	16	and	and	CC
60025	6692	17	mace	mace	NN
60025	6692	18	;	;	:
60025	6692	19	or	or	CC
60025	6692	20	with	with	IN
60025	6692	21	loaf	loaf	NN
60025	6692	22	-	-	HYPH
60025	6692	23	sugar	sugar	NN
60025	6692	24	and	and	CC
60025	6692	25	lemon	lemon	NN
60025	6692	26	juice	juice	NN
60025	6692	27	,	,	,
60025	6692	28	according	accord	VBG
60025	6692	29	to	to	IN
60025	6692	30	the	the	DT
60025	6692	31	taste	taste	NN
60025	6692	32	of	of	IN
60025	6692	33	the	the	DT
60025	6692	34	person	person	NN
60025	6692	35	for	for	IN
60025	6692	36	whom	whom	WP
60025	6692	37	it	-PRON-	PRP
60025	6692	38	is	be	VBZ
60025	6692	39	intended	intend	VBN
60025	6692	40	.	.	.
60025	6693	1	Return	return	VB
60025	6693	2	the	the	DT
60025	6693	3	fragments	fragment	NNS
60025	6693	4	of	of	IN
60025	6693	5	the	the	DT
60025	6693	6	chicken	chicken	NN
60025	6693	7	to	to	IN
60025	6693	8	the	the	DT
60025	6693	9	jar	jar	NN
60025	6693	10	,	,	,
60025	6693	11	and	and	CC
60025	6693	12	set	set	VBD
60025	6693	13	it	-PRON-	PRP
60025	6693	14	again	again	RB
60025	6693	15	in	in	IN
60025	6693	16	a	a	DT
60025	6693	17	kettle	kettle	NN
60025	6693	18	of	of	IN
60025	6693	19	boiling	boiling	NN
60025	6693	20	water	water	NN
60025	6693	21	.	.	.
60025	6694	1	You	-PRON-	PRP
60025	6694	2	will	will	MD
60025	6694	3	find	find	VB
60025	6694	4	that	that	IN
60025	6694	5	you	-PRON-	PRP
60025	6694	6	can	can	MD
60025	6694	7	collect	collect	VB
60025	6694	8	nearly	nearly	RB
60025	6694	9	as	as	RB
60025	6694	10	much	much	JJ
60025	6694	11	jelly	jelly	NN
60025	6694	12	by	by	IN
60025	6694	13	the	the	DT
60025	6694	14	second	second	JJ
60025	6694	15	boiling	boiling	NN
60025	6694	16	.	.	.
60025	6695	1	This	this	DT
60025	6695	2	jelly	jelly	NN
60025	6695	3	may	may	MD
60025	6695	4	be	be	VB
60025	6695	5	made	make	VBN
60025	6695	6	of	of	IN
60025	6695	7	an	an	DT
60025	6695	8	old	old	JJ
60025	6695	9	fowl	fowl	NN
60025	6695	10	.	.	.
60025	6696	1	BREAD	BREAD	NNS
60025	6696	2	JELLY.--Measure	jelly.--measure	NN
60025	6696	3	a	a	DT
60025	6696	4	quart	quart	NN
60025	6696	5	of	of	IN
60025	6696	6	boiling	boil	VBG
60025	6696	7	water	water	NN
60025	6696	8	,	,	,
60025	6696	9	and	and	CC
60025	6696	10	set	set	VBD
60025	6696	11	it	-PRON-	PRP
60025	6696	12	away	away	RB
60025	6696	13	to	to	TO
60025	6696	14	get	get	VB
60025	6696	15	cold	cold	JJ
60025	6696	16	.	.	.
60025	6697	1	Take	take	VB
60025	6697	2	one	one	CD
60025	6697	3	-	-	HYPH
60025	6697	4	third	third	NN
60025	6697	5	of	of	IN
60025	6697	6	a	a	DT
60025	6697	7	six	six	CD
60025	6697	8	cent	cent	NN
60025	6697	9	loaf	loaf	NN
60025	6697	10	of	of	IN
60025	6697	11	bread	bread	NN
60025	6697	12	,	,	,
60025	6697	13	slice	slice	VB
60025	6697	14	it	-PRON-	PRP
60025	6697	15	,	,	,
60025	6697	16	pare	pare	VBP
60025	6697	17	off	off	RP
60025	6697	18	the	the	DT
60025	6697	19	crust	crust	NN
60025	6697	20	,	,	,
60025	6697	21	and	and	CC
60025	6697	22	toast	toast	VB
60025	6697	23	the	the	DT
60025	6697	24	crumb	crumb	NN
60025	6697	25	nicely	nicely	RB
60025	6697	26	of	of	IN
60025	6697	27	a	a	DT
60025	6697	28	light	light	JJ
60025	6697	29	brown	brown	NN
60025	6697	30	.	.	.
60025	6698	1	Then	then	RB
60025	6698	2	put	put	VB
60025	6698	3	it	-PRON-	PRP
60025	6698	4	into	into	IN
60025	6698	5	the	the	DT
60025	6698	6	boiled	boil	VBN
60025	6698	7	water	water	NN
60025	6698	8	,	,	,
60025	6698	9	set	set	VBD
60025	6698	10	it	-PRON-	PRP
60025	6698	11	on	on	IN
60025	6698	12	hot	hot	JJ
60025	6698	13	coals	coal	NNS
60025	6698	14	in	in	IN
60025	6698	15	a	a	DT
60025	6698	16	covered	cover	VBN
60025	6698	17	pan	pan	NN
60025	6698	18	,	,	,
60025	6698	19	and	and	CC
60025	6698	20	boil	boil	VB
60025	6698	21	it	-PRON-	PRP
60025	6698	22	gently	gently	RB
60025	6698	23	,	,	,
60025	6698	24	till	till	IN
60025	6698	25	you	-PRON-	PRP
60025	6698	26	find	find	VBP
60025	6698	27	by	by	IN
60025	6698	28	putting	put	VBG
60025	6698	29	some	some	DT
60025	6698	30	in	in	IN
60025	6698	31	a	a	DT
60025	6698	32	spoon	spoon	NN
60025	6698	33	to	to	TO
60025	6698	34	cool	cool	JJ
60025	6698	35	,	,	,
60025	6698	36	that	that	IN
60025	6698	37	the	the	DT
60025	6698	38	liquid	liquid	NN
60025	6698	39	has	have	VBZ
60025	6698	40	become	become	VBN
60025	6698	41	a	a	DT
60025	6698	42	jelly	jelly	NN
60025	6698	43	.	.	.
60025	6699	1	Strain	strain	VB
60025	6699	2	it	-PRON-	PRP
60025	6699	3	through	through	IN
60025	6699	4	a	a	DT
60025	6699	5	thin	thin	JJ
60025	6699	6	cloth	cloth	NN
60025	6699	7	,	,	,
60025	6699	8	and	and	CC
60025	6699	9	set	set	VBD
60025	6699	10	it	-PRON-	PRP
60025	6699	11	away	away	RB
60025	6699	12	for	for	IN
60025	6699	13	use	use	NN
60025	6699	14	.	.	.
60025	6700	1	When	when	WRB
60025	6700	2	it	-PRON-	PRP
60025	6700	3	is	be	VBZ
60025	6700	4	to	to	TO
60025	6700	5	be	be	VB
60025	6700	6	taken	take	VBN
60025	6700	7	,	,	,
60025	6700	8	warm	warm	VB
60025	6700	9	a	a	DT
60025	6700	10	tea	tea	NN
60025	6700	11	-	-	HYPH
60025	6700	12	cupful	cupful	JJ
60025	6700	13	,	,	,
60025	6700	14	sweeten	sweeten	VBD
60025	6700	15	it	-PRON-	PRP
60025	6700	16	with	with	IN
60025	6700	17	sugar	sugar	NN
60025	6700	18	,	,	,
60025	6700	19	and	and	CC
60025	6700	20	add	add	VB
60025	6700	21	a	a	DT
60025	6700	22	little	little	JJ
60025	6700	23	grated	grate	VBN
60025	6700	24	lemon	lemon	NN
60025	6700	25	-	-	HYPH
60025	6700	26	peel	peel	NN
60025	6700	27	.	.	.
60025	6701	1	ARROW	ARROW	NNP
60025	6701	2	ROOT	ROOT	NNP
60025	6701	3	JELLY.--Mix	JELLY.--Mix	VBG
60025	6701	4	three	three	CD
60025	6701	5	table	table	NN
60025	6701	6	-	-	HYPH
60025	6701	7	spoonfuls	spoonful	NNS
60025	6701	8	of	of	IN
60025	6701	9	arrow	arrow	NN
60025	6701	10	root	root	NN
60025	6701	11	powder	powder	NN
60025	6701	12	in	in	IN
60025	6701	13	a	a	DT
60025	6701	14	tea	tea	NN
60025	6701	15	-	-	HYPH
60025	6701	16	cup	cup	NN
60025	6701	17	of	of	IN
60025	6701	18	water	water	NN
60025	6701	19	till	till	IN
60025	6701	20	quite	quite	RB
60025	6701	21	smooth	smooth	JJ
60025	6701	22	;	;	:
60025	6701	23	cover	cover	VB
60025	6701	24	it	-PRON-	PRP
60025	6701	25	,	,	,
60025	6701	26	and	and	CC
60025	6701	27	let	let	VB
60025	6701	28	it	-PRON-	PRP
60025	6701	29	stand	stand	VB
60025	6701	30	a	a	DT
60025	6701	31	quarter	quarter	NN
60025	6701	32	of	of	IN
60025	6701	33	an	an	DT
60025	6701	34	hour	hour	NN
60025	6701	35	.	.	.
60025	6702	1	Put	put	VB
60025	6702	2	the	the	DT
60025	6702	3	yellow	yellow	JJ
60025	6702	4	peel	peel	NN
60025	6702	5	of	of	IN
60025	6702	6	a	a	DT
60025	6702	7	lemon	lemon	NN
60025	6702	8	into	into	IN
60025	6702	9	a	a	DT
60025	6702	10	skillet	skillet	NN
60025	6702	11	with	with	IN
60025	6702	12	a	a	DT
60025	6702	13	pint	pint	NN
60025	6702	14	of	of	IN
60025	6702	15	water	water	NN
60025	6702	16	,	,	,
60025	6702	17	and	and	CC
60025	6702	18	let	let	VB
60025	6702	19	it	-PRON-	PRP
60025	6702	20	boil	boil	VB
60025	6702	21	till	till	IN
60025	6702	22	reduced	reduce	VBN
60025	6702	23	to	to	IN
60025	6702	24	one	one	CD
60025	6702	25	half	half	NN
60025	6702	26	.	.	.
60025	6703	1	Then	then	RB
60025	6703	2	take	take	VB
60025	6703	3	out	out	RP
60025	6703	4	the	the	DT
60025	6703	5	lemon	lemon	NN
60025	6703	6	-	-	HYPH
60025	6703	7	peel	peel	NN
60025	6703	8	,	,	,
60025	6703	9	and	and	CC
60025	6703	10	pour	pour	VB
60025	6703	11	in	in	IN
60025	6703	12	the	the	DT
60025	6703	13	dissolved	dissolve	VBN
60025	6703	14	arrow	arrow	NN
60025	6703	15	root	root	NN
60025	6703	16	,	,	,
60025	6703	17	(	(	-LRB-
60025	6703	18	while	while	IN
60025	6703	19	the	the	DT
60025	6703	20	water	water	NN
60025	6703	21	is	be	VBZ
60025	6703	22	still	still	RB
60025	6703	23	boiling	boil	VBG
60025	6703	24	;	;	:
60025	6703	25	)	)	-RRB-
60025	6703	26	add	add	VB
60025	6703	27	sufficient	sufficient	JJ
60025	6703	28	white	white	JJ
60025	6703	29	sugar	sugar	NN
60025	6703	30	to	to	TO
60025	6703	31	sweeten	sweeten	VB
60025	6703	32	it	-PRON-	PRP
60025	6703	33	well	well	RB
60025	6703	34	,	,	,
60025	6703	35	and	and	CC
60025	6703	36	let	let	VB
60025	6703	37	it	-PRON-	PRP
60025	6703	38	boil	boil	VB
60025	6703	39	together	together	RB
60025	6703	40	for	for	IN
60025	6703	41	five	five	CD
60025	6703	42	or	or	CC
60025	6703	43	six	six	CD
60025	6703	44	minutes	minute	NNS
60025	6703	45	.	.	.
60025	6704	1	It	-PRON-	PRP
60025	6704	2	may	may	MD
60025	6704	3	be	be	VB
60025	6704	4	seasoned	season	VBN
60025	6704	5	(	(	-LRB-
60025	6704	6	if	if	IN
60025	6704	7	thought	think	VBN
60025	6704	8	necessary	necessary	JJ
60025	6704	9	)	)	-RRB-
60025	6704	10	with	with	IN
60025	6704	11	two	two	CD
60025	6704	12	tea	tea	NN
60025	6704	13	-	-	HYPH
60025	6704	14	spoonfuls	spoonful	NNS
60025	6704	15	of	of	IN
60025	6704	16	wine	wine	NN
60025	6704	17	,	,	,
60025	6704	18	and	and	CC
60025	6704	19	some	some	DT
60025	6704	20	grated	grate	VBN
60025	6704	21	nutmeg	nutmeg	NNS
60025	6704	22	.	.	.
60025	6705	1	It	-PRON-	PRP
60025	6705	2	may	may	MD
60025	6705	3	be	be	VB
60025	6705	4	boiled	boil	VBN
60025	6705	5	in	in	IN
60025	6705	6	milk	milk	NN
60025	6705	7	instead	instead	RB
60025	6705	8	of	of	IN
60025	6705	9	water	water	NN
60025	6705	10	,	,	,
60025	6705	11	or	or	CC
60025	6705	12	in	in	IN
60025	6705	13	wine	wine	NN
60025	6705	14	and	and	CC
60025	6705	15	water	water	NN
60025	6705	16	,	,	,
60025	6705	17	according	accord	VBG
60025	6705	18	to	to	IN
60025	6705	19	the	the	DT
60025	6705	20	state	state	NN
60025	6705	21	of	of	IN
60025	6705	22	the	the	DT
60025	6705	23	person	person	NN
60025	6705	24	for	for	IN
60025	6705	25	whom	whom	WP
60025	6705	26	it	-PRON-	PRP
60025	6705	27	is	be	VBZ
60025	6705	28	wanted	want	VBN
60025	6705	29	.	.	.
60025	6706	1	RICE	RICE	NNP
60025	6706	2	JELLY.--Having	JELLY.--Having	NNP
60025	6706	3	picked	pick	VBD
60025	6706	4	and	and	CC
60025	6706	5	washed	wash	VBD
60025	6706	6	a	a	DT
60025	6706	7	quarter	quarter	NN
60025	6706	8	of	of	IN
60025	6706	9	a	a	DT
60025	6706	10	pound	pound	NN
60025	6706	11	of	of	IN
60025	6706	12	rice	rice	NN
60025	6706	13	,	,	,
60025	6706	14	mix	mix	VB
60025	6706	15	it	-PRON-	PRP
60025	6706	16	with	with	IN
60025	6706	17	half	half	PDT
60025	6706	18	a	a	DT
60025	6706	19	pound	pound	NN
60025	6706	20	of	of	IN
60025	6706	21	loaf	loaf	NN
60025	6706	22	-	-	HYPH
60025	6706	23	sugar	sugar	NN
60025	6706	24	,	,	,
60025	6706	25	and	and	CC
60025	6706	26	just	just	RB
60025	6706	27	sufficient	sufficient	JJ
60025	6706	28	water	water	NN
60025	6706	29	to	to	TO
60025	6706	30	cover	cover	VB
60025	6706	31	it	-PRON-	PRP
60025	6706	32	.	.	.
60025	6707	1	Boil	boil	VB
60025	6707	2	it	-PRON-	PRP
60025	6707	3	till	till	IN
60025	6707	4	it	-PRON-	PRP
60025	6707	5	becomes	become	VBZ
60025	6707	6	a	a	DT
60025	6707	7	glutinous	glutinous	JJ
60025	6707	8	mass	mass	NN
60025	6707	9	;	;	:
60025	6707	10	then	then	RB
60025	6707	11	strain	strain	VB
60025	6707	12	it	-PRON-	PRP
60025	6707	13	;	;	:
60025	6707	14	season	season	VB
60025	6707	15	it	-PRON-	PRP
60025	6707	16	with	with	IN
60025	6707	17	whatever	whatever	WDT
60025	6707	18	may	may	MD
60025	6707	19	be	be	VB
60025	6707	20	thought	think	VBN
60025	6707	21	proper	proper	JJ
60025	6707	22	;	;	:
60025	6707	23	and	and	CC
60025	6707	24	let	let	VB
60025	6707	25	it	-PRON-	PRP
60025	6707	26	stand	stand	VB
60025	6707	27	to	to	IN
60025	6707	28	cool	cool	JJ
60025	6707	29	.	.	.
60025	6708	1	PORT	port	JJ
60025	6708	2	WINE	WINE	NNP
60025	6708	3	JELLY.--Melt	JELLY.--Melt	VBZ
60025	6708	4	in	in	IN
60025	6708	5	a	a	DT
60025	6708	6	little	little	JJ
60025	6708	7	warm	warm	JJ
60025	6708	8	water	water	NN
60025	6708	9	an	an	DT
60025	6708	10	ounce	ounce	NN
60025	6708	11	of	of	IN
60025	6708	12	isinglass	isinglass	NN
60025	6708	13	;	;	:
60025	6708	14	stir	stir	VB
60025	6708	15	it	-PRON-	PRP
60025	6708	16	into	into	IN
60025	6708	17	a	a	DT
60025	6708	18	pint	pint	NN
60025	6708	19	of	of	IN
60025	6708	20	port	port	NN
60025	6708	21	wine	wine	NN
60025	6708	22	,	,	,
60025	6708	23	adding	add	VBG
60025	6708	24	two	two	CD
60025	6708	25	ounces	ounce	NNS
60025	6708	26	of	of	IN
60025	6708	27	sugar	sugar	NN
60025	6708	28	candy	candy	NNP
60025	6708	29	,	,	,
60025	6708	30	an	an	DT
60025	6708	31	ounce	ounce	NN
60025	6708	32	of	of	IN
60025	6708	33	gum	gum	NN
60025	6708	34	arabic	arabic	NNP
60025	6708	35	,	,	,
60025	6708	36	and	and	CC
60025	6708	37	half	half	PDT
60025	6708	38	a	a	DT
60025	6708	39	nutmeg	nutmeg	NN
60025	6708	40	grated	grate	VBN
60025	6708	41	.	.	.
60025	6709	1	Mix	mix	VB
60025	6709	2	all	all	RB
60025	6709	3	well	well	RB
60025	6709	4	,	,	,
60025	6709	5	and	and	CC
60025	6709	6	boil	boil	VB
60025	6709	7	it	-PRON-	PRP
60025	6709	8	ten	ten	CD
60025	6709	9	minutes	minute	NNS
60025	6709	10	;	;	:
60025	6709	11	or	or	CC
60025	6709	12	till	till	IN
60025	6709	13	every	every	DT
60025	6709	14	thing	thing	NN
60025	6709	15	is	be	VBZ
60025	6709	16	thoroughly	thoroughly	RB
60025	6709	17	dissolved	dissolve	VBN
60025	6709	18	.	.	.
60025	6710	1	Then	then	RB
60025	6710	2	strain	strain	VB
60025	6710	3	it	-PRON-	PRP
60025	6710	4	through	through	IN
60025	6710	5	muslin	muslin	NNP
60025	6710	6	,	,	,
60025	6710	7	and	and	CC
60025	6710	8	set	set	VBD
60025	6710	9	it	-PRON-	PRP
60025	6710	10	away	away	RB
60025	6710	11	to	to	TO
60025	6710	12	get	get	VB
60025	6710	13	cold	cold	JJ
60025	6710	14	.	.	.
60025	6711	1	SAGO.--Wash	sago.--wash	VB
60025	6711	2	the	the	DT
60025	6711	3	sago	sago	NNP
60025	6711	4	through	through	IN
60025	6711	5	two	two	CD
60025	6711	6	or	or	CC
60025	6711	7	three	three	CD
60025	6711	8	waters	water	NNS
60025	6711	9	,	,	,
60025	6711	10	and	and	CC
60025	6711	11	then	then	RB
60025	6711	12	let	let	VB
60025	6711	13	it	-PRON-	PRP
60025	6711	14	soak	soak	VB
60025	6711	15	for	for	IN
60025	6711	16	two	two	CD
60025	6711	17	or	or	CC
60025	6711	18	three	three	CD
60025	6711	19	hours	hour	NNS
60025	6711	20	.	.	.
60025	6712	1	To	to	IN
60025	6712	2	a	a	DT
60025	6712	3	tea	tea	NN
60025	6712	4	-	-	HYPH
60025	6712	5	cupful	cupful	JJ
60025	6712	6	of	of	IN
60025	6712	7	sago	sago	NNS
60025	6712	8	allow	allow	VB
60025	6712	9	a	a	DT
60025	6712	10	quart	quart	NN
60025	6712	11	of	of	IN
60025	6712	12	water	water	NN
60025	6712	13	and	and	CC
60025	6712	14	some	some	DT
60025	6712	15	of	of	IN
60025	6712	16	the	the	DT
60025	6712	17	yellow	yellow	JJ
60025	6712	18	peel	peel	NN
60025	6712	19	of	of	IN
60025	6712	20	a	a	DT
60025	6712	21	lemon	lemon	NN
60025	6712	22	.	.	.
60025	6713	1	Simmer	simmer	VB
60025	6713	2	it	-PRON-	PRP
60025	6713	3	till	till	IN
60025	6713	4	all	all	PDT
60025	6713	5	the	the	DT
60025	6713	6	grains	grain	NNS
60025	6713	7	look	look	VBP
60025	6713	8	transparent	transparent	JJ
60025	6713	9	.	.	.
60025	6714	1	Then	then	RB
60025	6714	2	add	add	VB
60025	6714	3	as	as	RB
60025	6714	4	much	much	JJ
60025	6714	5	wine	wine	NN
60025	6714	6	and	and	CC
60025	6714	7	nutmeg	nutmeg	NN
60025	6714	8	as	as	IN
60025	6714	9	may	may	MD
60025	6714	10	be	be	VB
60025	6714	11	proper	proper	JJ
60025	6714	12	,	,	,
60025	6714	13	and	and	CC
60025	6714	14	give	give	VB
60025	6714	15	it	-PRON-	PRP
60025	6714	16	another	another	DT
60025	6714	17	boil	boil	NN
60025	6714	18	altogether	altogether	RB
60025	6714	19	.	.	.
60025	6715	1	If	if	IN
60025	6715	2	seasoning	seasoning	NN
60025	6715	3	is	be	VBZ
60025	6715	4	not	not	RB
60025	6715	5	advisable	advisable	JJ
60025	6715	6	,	,	,
60025	6715	7	the	the	DT
60025	6715	8	sago	sago	NNS
60025	6715	9	may	may	MD
60025	6715	10	be	be	VB
60025	6715	11	boiled	boil	VBN
60025	6715	12	in	in	IN
60025	6715	13	milk	milk	NN
60025	6715	14	instead	instead	RB
60025	6715	15	of	of	IN
60025	6715	16	water	water	NN
60025	6715	17	,	,	,
60025	6715	18	and	and	CC
60025	6715	19	eaten	eat	VBN
60025	6715	20	plain	plain	JJ
60025	6715	21	.	.	.
60025	6716	1	TAPIOCA.--Wash	tapioca.--wash	LS
60025	6716	2	the	the	DT
60025	6716	3	tapioca	tapioca	NN
60025	6716	4	well	well	RB
60025	6716	5	,	,	,
60025	6716	6	and	and	CC
60025	6716	7	let	let	VB
60025	6716	8	it	-PRON-	PRP
60025	6716	9	steep	steep	VB
60025	6716	10	for	for	IN
60025	6716	11	five	five	CD
60025	6716	12	or	or	CC
60025	6716	13	six	six	CD
60025	6716	14	hours	hour	NNS
60025	6716	15	,	,	,
60025	6716	16	changing	change	VBG
60025	6716	17	the	the	DT
60025	6716	18	water	water	NN
60025	6716	19	three	three	CD
60025	6716	20	times	time	NNS
60025	6716	21	.	.	.
60025	6717	1	Simmer	simmer	VB
60025	6717	2	it	-PRON-	PRP
60025	6717	3	in	in	IN
60025	6717	4	the	the	DT
60025	6717	5	last	last	JJ
60025	6717	6	water	water	NN
60025	6717	7	till	till	IN
60025	6717	8	quite	quite	RB
60025	6717	9	clear	clear	JJ
60025	6717	10	,	,	,
60025	6717	11	then	then	RB
60025	6717	12	season	season	VB
60025	6717	13	it	-PRON-	PRP
60025	6717	14	with	with	IN
60025	6717	15	sugar	sugar	NN
60025	6717	16	and	and	CC
60025	6717	17	wine	wine	NN
60025	6717	18	,	,	,
60025	6717	19	or	or	CC
60025	6717	20	lemon	lemon	NN
60025	6717	21	juice	juice	NN
60025	6717	22	.	.	.
60025	6718	1	GRUEL.--Allow	GRUEL.--Allow	NNP
60025	6718	2	three	three	CD
60025	6718	3	large	large	JJ
60025	6718	4	table	table	NN
60025	6718	5	-	-	HYPH
60025	6718	6	spoonfuls	spoonful	NNS
60025	6718	7	of	of	IN
60025	6718	8	oatmeal	oatmeal	JJ
60025	6718	9	or	or	CC
60025	6718	10	Indian	indian	JJ
60025	6718	11	meal	meal	NN
60025	6718	12	to	to	IN
60025	6718	13	a	a	DT
60025	6718	14	quart	quart	NN
60025	6718	15	of	of	IN
60025	6718	16	water	water	NN
60025	6718	17	.	.	.
60025	6719	1	Put	put	VB
60025	6719	2	the	the	DT
60025	6719	3	meal	meal	NN
60025	6719	4	into	into	IN
60025	6719	5	a	a	DT
60025	6719	6	large	large	JJ
60025	6719	7	bowl	bowl	NN
60025	6719	8	,	,	,
60025	6719	9	and	and	CC
60025	6719	10	add	add	VB
60025	6719	11	the	the	DT
60025	6719	12	water	water	NN
60025	6719	13	,	,	,
60025	6719	14	a	a	DT
60025	6719	15	little	little	JJ
60025	6719	16	at	at	IN
60025	6719	17	a	a	DT
60025	6719	18	time	time	NN
60025	6719	19	,	,	,
60025	6719	20	mixing	mix	VBG
60025	6719	21	and	and	CC
60025	6719	22	bruising	bruise	VBG
60025	6719	23	the	the	DT
60025	6719	24	meal	meal	NN
60025	6719	25	with	with	IN
60025	6719	26	the	the	DT
60025	6719	27	back	back	NN
60025	6719	28	of	of	IN
60025	6719	29	a	a	DT
60025	6719	30	spoon	spoon	NN
60025	6719	31	.	.	.
60025	6720	1	As	as	IN
60025	6720	2	you	-PRON-	PRP
60025	6720	3	proceed	proceed	VBP
60025	6720	4	,	,	,
60025	6720	5	pour	pour	VB
60025	6720	6	off	off	RP
60025	6720	7	the	the	DT
60025	6720	8	liquid	liquid	NN
60025	6720	9	into	into	IN
60025	6720	10	another	another	DT
60025	6720	11	bowl	bowl	NN
60025	6720	12	,	,	,
60025	6720	13	every	every	DT
60025	6720	14	time	time	NN
60025	6720	15	,	,	,
60025	6720	16	before	before	IN
60025	6720	17	adding	add	VBG
60025	6720	18	fresh	fresh	JJ
60025	6720	19	water	water	NN
60025	6720	20	to	to	IN
60025	6720	21	the	the	DT
60025	6720	22	meal	meal	NN
60025	6720	23	,	,	,
60025	6720	24	till	till	IN
60025	6720	25	you	-PRON-	PRP
60025	6720	26	have	have	VBP
60025	6720	27	used	use	VBN
60025	6720	28	it	-PRON-	PRP
60025	6720	29	all	all	DT
60025	6720	30	up	up	RP
60025	6720	31	.	.	.
60025	6721	1	Then	then	RB
60025	6721	2	boil	boil	VB
60025	6721	3	the	the	DT
60025	6721	4	mixture	mixture	NN
60025	6721	5	for	for	IN
60025	6721	6	twenty	twenty	CD
60025	6721	7	minutes	minute	NNS
60025	6721	8	,	,	,
60025	6721	9	stirring	stir	VBG
60025	6721	10	it	-PRON-	PRP
60025	6721	11	all	all	PDT
60025	6721	12	the	the	DT
60025	6721	13	while	while	NN
60025	6721	14	;	;	:
60025	6721	15	add	add	VB
60025	6721	16	a	a	DT
60025	6721	17	little	little	JJ
60025	6721	18	salt	salt	NN
60025	6721	19	.	.	.
60025	6722	1	Then	then	RB
60025	6722	2	strain	strain	VB
60025	6722	3	the	the	DT
60025	6722	4	gruel	gruel	NN
60025	6722	5	and	and	CC
60025	6722	6	sweeten	sweeten	VB
60025	6722	7	it	-PRON-	PRP
60025	6722	8	.	.	.
60025	6723	1	A	a	DT
60025	6723	2	piece	piece	NN
60025	6723	3	of	of	IN
60025	6723	4	butter	butter	NN
60025	6723	5	may	may	MD
60025	6723	6	be	be	VB
60025	6723	7	stirred	stir	VBN
60025	6723	8	into	into	IN
60025	6723	9	it	-PRON-	PRP
60025	6723	10	;	;	:
60025	6723	11	and	and	CC
60025	6723	12	,	,	,
60025	6723	13	if	if	IN
60025	6723	14	thought	think	VBD
60025	6723	15	proper	proper	NN
60025	6723	16	,	,	,
60025	6723	17	a	a	DT
60025	6723	18	little	little	JJ
60025	6723	19	wine	wine	NN
60025	6723	20	and	and	CC
60025	6723	21	nutmeg	nutmeg	NN
60025	6723	22	.	.	.
60025	6724	1	It	-PRON-	PRP
60025	6724	2	should	should	MD
60025	6724	3	be	be	VB
60025	6724	4	taken	take	VBN
60025	6724	5	warm	warm	JJ
60025	6724	6	.	.	.
60025	6725	1	OATMEAL	OATMEAL	NNP
60025	6725	2	GRUEL.--Put	gruel.--put	ADD
60025	6725	3	four	four	CD
60025	6725	4	table	table	NN
60025	6725	5	-	-	HYPH
60025	6725	6	spoonfuls	spoonful	NNS
60025	6725	7	of	of	IN
60025	6725	8	the	the	DT
60025	6725	9	best	good	JJS
60025	6725	10	grits	grit	NNS
60025	6725	11	(	(	-LRB-
60025	6725	12	oatmeal	oatmeal	VB
60025	6725	13	coarsely	coarsely	RB
60025	6725	14	ground	ground	NN
60025	6725	15	)	)	-RRB-
60025	6725	16	into	into	IN
60025	6725	17	a	a	DT
60025	6725	18	pint	pint	NN
60025	6725	19	of	of	IN
60025	6725	20	boiling	boil	VBG
60025	6725	21	water	water	NN
60025	6725	22	.	.	.
60025	6726	1	Let	let	VB
60025	6726	2	it	-PRON-	PRP
60025	6726	3	boil	boil	VB
60025	6726	4	gently	gently	RB
60025	6726	5	,	,	,
60025	6726	6	and	and	CC
60025	6726	7	stir	stir	VB
60025	6726	8	it	-PRON-	PRP
60025	6726	9	often	often	RB
60025	6726	10	,	,	,
60025	6726	11	till	till	IN
60025	6726	12	it	-PRON-	PRP
60025	6726	13	becomes	become	VBZ
60025	6726	14	as	as	RB
60025	6726	15	thick	thick	JJ
60025	6726	16	as	as	IN
60025	6726	17	you	-PRON-	PRP
60025	6726	18	wish	wish	VBP
60025	6726	19	it	-PRON-	PRP
60025	6726	20	.	.	.
60025	6727	1	Then	then	RB
60025	6727	2	strain	strain	VB
60025	6727	3	it	-PRON-	PRP
60025	6727	4	,	,	,
60025	6727	5	and	and	CC
60025	6727	6	add	add	VB
60025	6727	7	to	to	IN
60025	6727	8	it	-PRON-	PRP
60025	6727	9	while	while	IN
60025	6727	10	warm	warm	JJ
60025	6727	11	,	,	,
60025	6727	12	butter	butter	NN
60025	6727	13	,	,	,
60025	6727	14	wine	wine	NN
60025	6727	15	,	,	,
60025	6727	16	nutmeg	nutmeg	NNP
60025	6727	17	,	,	,
60025	6727	18	or	or	CC
60025	6727	19	whatever	whatever	WDT
60025	6727	20	is	be	VBZ
60025	6727	21	thought	think	VBN
60025	6727	22	proper	proper	JJ
60025	6727	23	to	to	TO
60025	6727	24	flavour	flavour	VB
60025	6727	25	it	-PRON-	PRP
60025	6727	26	.	.	.
60025	6728	1	If	if	IN
60025	6728	2	you	-PRON-	PRP
60025	6728	3	make	make	VBP
60025	6728	4	the	the	DT
60025	6728	5	gruel	gruel	NN
60025	6728	6	of	of	IN
60025	6728	7	fine	fine	JJ
60025	6728	8	oatmeal	oatmeal	NN
60025	6728	9	,	,	,
60025	6728	10	sift	sift	VBP
60025	6728	11	it	-PRON-	PRP
60025	6728	12	,	,	,
60025	6728	13	mix	mix	VB
60025	6728	14	it	-PRON-	PRP
60025	6728	15	first	first	RB
60025	6728	16	to	to	IN
60025	6728	17	a	a	DT
60025	6728	18	thick	thick	JJ
60025	6728	19	batter	batter	NN
60025	6728	20	with	with	IN
60025	6728	21	a	a	DT
60025	6728	22	little	little	JJ
60025	6728	23	cold	cold	JJ
60025	6728	24	water	water	NN
60025	6728	25	,	,	,
60025	6728	26	and	and	CC
60025	6728	27	then	then	RB
60025	6728	28	put	put	VB
60025	6728	29	it	-PRON-	PRP
60025	6728	30	into	into	IN
60025	6728	31	the	the	DT
60025	6728	32	sauce	sauce	NN
60025	6728	33	-	-	HYPH
60025	6728	34	pan	pan	NN
60025	6728	35	of	of	IN
60025	6728	36	boiling	boiling	NN
60025	6728	37	water	water	NN
60025	6728	38	.	.	.
60025	6729	1	Stir	stir	VB
60025	6729	2	it	-PRON-	PRP
60025	6729	3	all	all	PDT
60025	6729	4	the	the	DT
60025	6729	5	time	time	NN
60025	6729	6	it	-PRON-	PRP
60025	6729	7	is	be	VBZ
60025	6729	8	boiling	boil	VBG
60025	6729	9	,	,	,
60025	6729	10	lifting	lift	VBG
60025	6729	11	the	the	DT
60025	6729	12	spoon	spoon	NN
60025	6729	13	gently	gently	RB
60025	6729	14	up	up	IN
60025	6729	15	and	and	CC
60025	6729	16	down	down	RB
60025	6729	17	,	,	,
60025	6729	18	and	and	CC
60025	6729	19	letting	let	VBG
60025	6729	20	the	the	DT
60025	6729	21	gruel	gruel	NN
60025	6729	22	fall	fall	VB
60025	6729	23	slowly	slowly	RB
60025	6729	24	back	back	RB
60025	6729	25	again	again	RB
60025	6729	26	into	into	IN
60025	6729	27	the	the	DT
60025	6729	28	pan	pan	NN
60025	6729	29	.	.	.
60025	6730	1	PANADA.--Having	panada.--having	NN
60025	6730	2	pared	pare	VBD
60025	6730	3	off	off	IN
60025	6730	4	the	the	DT
60025	6730	5	crust	crust	NN
60025	6730	6	,	,	,
60025	6730	7	boil	boil	VB
60025	6730	8	some	some	DT
60025	6730	9	slices	slice	NNS
60025	6730	10	of	of	IN
60025	6730	11	bread	bread	NN
60025	6730	12	in	in	IN
60025	6730	13	a	a	DT
60025	6730	14	quart	quart	NN
60025	6730	15	of	of	IN
60025	6730	16	water	water	NN
60025	6730	17	for	for	IN
60025	6730	18	about	about	RB
60025	6730	19	five	five	CD
60025	6730	20	minutes	minute	NNS
60025	6730	21	.	.	.
60025	6731	1	Then	then	RB
60025	6731	2	take	take	VB
60025	6731	3	out	out	RP
60025	6731	4	the	the	DT
60025	6731	5	bread	bread	NN
60025	6731	6	,	,	,
60025	6731	7	and	and	CC
60025	6731	8	beat	beat	VBD
60025	6731	9	it	-PRON-	PRP
60025	6731	10	smooth	smooth	JJ
60025	6731	11	in	in	IN
60025	6731	12	a	a	DT
60025	6731	13	deep	deep	JJ
60025	6731	14	dish	dish	NN
60025	6731	15	,	,	,
60025	6731	16	mixing	mix	VBG
60025	6731	17	in	in	IN
60025	6731	18	a	a	DT
60025	6731	19	little	little	JJ
60025	6731	20	of	of	IN
60025	6731	21	the	the	DT
60025	6731	22	water	water	NN
60025	6731	23	it	-PRON-	PRP
60025	6731	24	has	have	VBZ
60025	6731	25	boiled	boil	VBN
60025	6731	26	in	in	RP
60025	6731	27	;	;	:
60025	6731	28	and	and	CC
60025	6731	29	mix	mix	VB
60025	6731	30	it	-PRON-	PRP
60025	6731	31	with	with	IN
60025	6731	32	a	a	DT
60025	6731	33	bit	bit	NN
60025	6731	34	of	of	IN
60025	6731	35	fresh	fresh	JJ
60025	6731	36	butter	butter	NN
60025	6731	37	,	,	,
60025	6731	38	and	and	CC
60025	6731	39	sugar	sugar	NN
60025	6731	40	and	and	CC
60025	6731	41	nutmeg	nutmeg	NN
60025	6731	42	to	to	IN
60025	6731	43	your	-PRON-	PRP$
60025	6731	44	taste	taste	NN
60025	6731	45	.	.	.
60025	6732	1	Another	another	DT
60025	6732	2	way	way	NN
60025	6732	3	is	be	VBZ
60025	6732	4	to	to	TO
60025	6732	5	grate	grate	VB
60025	6732	6	some	some	DT
60025	6732	7	bread	bread	NN
60025	6732	8	,	,	,
60025	6732	9	or	or	CC
60025	6732	10	to	to	TO
60025	6732	11	grate	grate	VB
60025	6732	12	or	or	CC
60025	6732	13	pound	pound	VB
60025	6732	14	a	a	DT
60025	6732	15	few	few	JJ
60025	6732	16	crackers	cracker	NNS
60025	6732	17	.	.	.
60025	6733	1	Pour	pour	VB
60025	6733	2	on	on	IN
60025	6733	3	boiling	boil	VBG
60025	6733	4	water	water	NN
60025	6733	5	,	,	,
60025	6733	6	beat	beat	VBD
60025	6733	7	it	-PRON-	PRP
60025	6733	8	well	well	RB
60025	6733	9	,	,	,
60025	6733	10	and	and	CC
60025	6733	11	add	add	VB
60025	6733	12	sugar	sugar	NN
60025	6733	13	and	and	CC
60025	6733	14	nutmeg	nutmeg	NN
60025	6733	15	.	.	.
60025	6734	1	BARLEY	barley	NN
60025	6734	2	WATER.--Wash	water.--wash	XX
60025	6734	3	clean	clean	VBP
60025	6734	4	some	some	DT
60025	6734	5	barley	barley	NN
60025	6734	6	,	,	,
60025	6734	7	(	(	-LRB-
60025	6734	8	either	either	CC
60025	6734	9	pearl	pearl	NN
60025	6734	10	or	or	CC
60025	6734	11	common	common	JJ
60025	6734	12	,	,	,
60025	6734	13	)	)	-RRB-
60025	6734	14	and	and	CC
60025	6734	15	to	to	IN
60025	6734	16	two	two	CD
60025	6734	17	ounces	ounce	NNS
60025	6734	18	of	of	IN
60025	6734	19	barley	barley	NN
60025	6734	20	allow	allow	VB
60025	6734	21	a	a	DT
60025	6734	22	quart	quart	NN
60025	6734	23	of	of	IN
60025	6734	24	water	water	NN
60025	6734	25	.	.	.
60025	6735	1	Put	put	VB
60025	6735	2	it	-PRON-	PRP
60025	6735	3	into	into	IN
60025	6735	4	a	a	DT
60025	6735	5	sauce	sauce	NN
60025	6735	6	-	-	HYPH
60025	6735	7	pan	pan	NN
60025	6735	8	,	,	,
60025	6735	9	adding	add	VBG
60025	6735	10	,	,	,
60025	6735	11	if	if	IN
60025	6735	12	you	-PRON-	PRP
60025	6735	13	choose	choose	VBP
60025	6735	14	,	,	,
60025	6735	15	an	an	DT
60025	6735	16	equal	equal	JJ
60025	6735	17	quantity	quantity	NN
60025	6735	18	of	of	IN
60025	6735	19	stoned	stone	VBN
60025	6735	20	raisins	raisin	NNS
60025	6735	21	;	;	:
60025	6735	22	or	or	CC
60025	6735	23	some	some	DT
60025	6735	24	lemon	lemon	NN
60025	6735	25	-	-	HYPH
60025	6735	26	peel	peel	NN
60025	6735	27	and	and	CC
60025	6735	28	sugar	sugar	NN
60025	6735	29	;	;	:
60025	6735	30	or	or	CC
60025	6735	31	some	some	DT
60025	6735	32	liquorice	liquorice	NN
60025	6735	33	root	root	NN
60025	6735	34	cut	cut	VBD
60025	6735	35	up	up	RP
60025	6735	36	.	.	.
60025	6736	1	Let	let	VB
60025	6736	2	it	-PRON-	PRP
60025	6736	3	boil	boil	VB
60025	6736	4	slowly	slowly	RB
60025	6736	5	till	till	IN
60025	6736	6	the	the	DT
60025	6736	7	liquid	liquid	NN
60025	6736	8	is	be	VBZ
60025	6736	9	reduced	reduce	VBN
60025	6736	10	one	one	CD
60025	6736	11	half	half	NN
60025	6736	12	.	.	.
60025	6737	1	Then	then	RB
60025	6737	2	strain	strain	VB
60025	6737	3	it	-PRON-	PRP
60025	6737	4	off	off	RP
60025	6737	5	,	,	,
60025	6737	6	and	and	CC
60025	6737	7	sweeten	sweeten	VB
60025	6737	8	it	-PRON-	PRP
60025	6737	9	.	.	.
60025	6738	1	GROUND	ground	NN
60025	6738	2	RICE	rice	NN
60025	6738	3	MILK.--Mix	MILK.--Mix	NNS
60025	6738	4	in	in	IN
60025	6738	5	a	a	DT
60025	6738	6	bowl	bowl	NN
60025	6738	7	two	two	CD
60025	6738	8	table	table	NN
60025	6738	9	-	-	HYPH
60025	6738	10	spoonfuls	spoonful	NNS
60025	6738	11	of	of	IN
60025	6738	12	ground	ground	NN
60025	6738	13	rice	rice	NN
60025	6738	14	,	,	,
60025	6738	15	with	with	IN
60025	6738	16	sufficient	sufficient	JJ
60025	6738	17	milk	milk	NN
60025	6738	18	to	to	TO
60025	6738	19	make	make	VB
60025	6738	20	a	a	DT
60025	6738	21	thin	thin	JJ
60025	6738	22	batter	batter	NN
60025	6738	23	.	.	.
60025	6739	1	Then	then	RB
60025	6739	2	stir	stir	VB
60025	6739	3	it	-PRON-	PRP
60025	6739	4	gradually	gradually	RB
60025	6739	5	into	into	IN
60025	6739	6	a	a	DT
60025	6739	7	pint	pint	NN
60025	6739	8	of	of	IN
60025	6739	9	milk	milk	NN
60025	6739	10	and	and	CC
60025	6739	11	boil	boil	VB
60025	6739	12	it	-PRON-	PRP
60025	6739	13	with	with	IN
60025	6739	14	sugar	sugar	NN
60025	6739	15	,	,	,
60025	6739	16	lemon	lemon	NN
60025	6739	17	-	-	HYPH
60025	6739	18	peel	peel	NN
60025	6739	19	or	or	CC
60025	6739	20	nutmeg	nutmeg	NNS
60025	6739	21	.	.	.
60025	6740	1	BEEF	beef	VB
60025	6740	2	TEA.--Cut	tea.--cut	IN
60025	6740	3	a	a	DT
60025	6740	4	pound	pound	NN
60025	6740	5	of	of	IN
60025	6740	6	the	the	DT
60025	6740	7	lean	lean	NN
60025	6740	8	of	of	IN
60025	6740	9	fresh	fresh	JJ
60025	6740	10	juicy	juicy	JJ
60025	6740	11	beef	beef	NN
60025	6740	12	into	into	IN
60025	6740	13	small	small	JJ
60025	6740	14	thin	thin	JJ
60025	6740	15	slices	slice	NNS
60025	6740	16	,	,	,
60025	6740	17	and	and	CC
60025	6740	18	sprinkle	sprinkle	VB
60025	6740	19	them	-PRON-	PRP
60025	6740	20	with	with	IN
60025	6740	21	a	a	DT
60025	6740	22	very	very	RB
60025	6740	23	little	little	JJ
60025	6740	24	salt	salt	NN
60025	6740	25	.	.	.
60025	6741	1	Put	put	VB
60025	6741	2	the	the	DT
60025	6741	3	meat	meat	NN
60025	6741	4	into	into	IN
60025	6741	5	a	a	DT
60025	6741	6	wide	wide	JJ
60025	6741	7	-	-	HYPH
60025	6741	8	mouthed	mouthed	JJ
60025	6741	9	glass	glass	NN
60025	6741	10	or	or	CC
60025	6741	11	stone	stone	NN
60025	6741	12	jar	jar	NN
60025	6741	13	closely	closely	RB
60025	6741	14	corked	cork	VBD
60025	6741	15	,	,	,
60025	6741	16	and	and	CC
60025	6741	17	set	set	VBD
60025	6741	18	it	-PRON-	PRP
60025	6741	19	in	in	IN
60025	6741	20	a	a	DT
60025	6741	21	kettle	kettle	NN
60025	6741	22	or	or	CC
60025	6741	23	pan	pan	NN
60025	6741	24	of	of	IN
60025	6741	25	water	water	NN
60025	6741	26	,	,	,
60025	6741	27	which	which	WDT
60025	6741	28	must	must	MD
60025	6741	29	be	be	VB
60025	6741	30	made	make	VBN
60025	6741	31	to	to	TO
60025	6741	32	boil	boil	VB
60025	6741	33	,	,	,
60025	6741	34	and	and	CC
60025	6741	35	kept	keep	VBD
60025	6741	36	boiling	boil	VBG
60025	6741	37	hard	hard	RB
60025	6741	38	round	round	IN
60025	6741	39	the	the	DT
60025	6741	40	jar	jar	NN
60025	6741	41	for	for	IN
60025	6741	42	an	an	DT
60025	6741	43	hour	hour	NN
60025	6741	44	or	or	CC
60025	6741	45	more	more	JJR
60025	6741	46	.	.	.
60025	6742	1	Then	then	RB
60025	6742	2	take	take	VB
60025	6742	3	out	out	RP
60025	6742	4	the	the	DT
60025	6742	5	jar	jar	NN
60025	6742	6	and	and	CC
60025	6742	7	strain	strain	VB
60025	6742	8	the	the	DT
60025	6742	9	essence	essence	NN
60025	6742	10	of	of	IN
60025	6742	11	the	the	DT
60025	6742	12	beef	beef	NN
60025	6742	13	into	into	IN
60025	6742	14	a	a	DT
60025	6742	15	bowl	bowl	NN
60025	6742	16	.	.	.
60025	6743	1	Chicken	chicken	NN
60025	6743	2	tea	tea	NN
60025	6743	3	may	may	MD
60025	6743	4	be	be	VB
60025	6743	5	made	make	VBN
60025	6743	6	in	in	IN
60025	6743	7	the	the	DT
60025	6743	8	same	same	JJ
60025	6743	9	manner	manner	NN
60025	6743	10	.	.	.
60025	6744	1	MUTTON	MUTTON	NNP
60025	6744	2	BROTH.--Cut	BROTH.--Cut	VBZ
60025	6744	3	off	off	RP
60025	6744	4	all	all	PDT
60025	6744	5	the	the	DT
60025	6744	6	fat	fat	NN
60025	6744	7	from	from	IN
60025	6744	8	a	a	DT
60025	6744	9	loin	loin	NN
60025	6744	10	of	of	IN
60025	6744	11	mutton	mutton	NN
60025	6744	12	,	,	,
60025	6744	13	and	and	CC
60025	6744	14	to	to	IN
60025	6744	15	each	each	DT
60025	6744	16	pound	pound	NN
60025	6744	17	of	of	IN
60025	6744	18	the	the	DT
60025	6744	19	lean	lean	NN
60025	6744	20	allow	allow	VB
60025	6744	21	a	a	DT
60025	6744	22	quart	quart	NN
60025	6744	23	of	of	IN
60025	6744	24	water	water	NN
60025	6744	25	.	.	.
60025	6745	1	Season	season	VB
60025	6745	2	it	-PRON-	PRP
60025	6745	3	with	with	IN
60025	6745	4	a	a	DT
60025	6745	5	little	little	JJ
60025	6745	6	salt	salt	NN
60025	6745	7	and	and	CC
60025	6745	8	some	some	DT
60025	6745	9	shred	shre	VBN
60025	6745	10	parsley	parsley	NN
60025	6745	11	,	,	,
60025	6745	12	and	and	CC
60025	6745	13	put	put	VBD
60025	6745	14	in	in	RP
60025	6745	15	some	some	DT
60025	6745	16	large	large	JJ
60025	6745	17	pieces	piece	NNS
60025	6745	18	of	of	IN
60025	6745	19	the	the	DT
60025	6745	20	crust	crust	NN
60025	6745	21	of	of	IN
60025	6745	22	bread	bread	NN
60025	6745	23	.	.	.
60025	6746	1	Boil	boil	VB
60025	6746	2	it	-PRON-	PRP
60025	6746	3	slowly	slowly	RB
60025	6746	4	for	for	IN
60025	6746	5	two	two	CD
60025	6746	6	or	or	CC
60025	6746	7	three	three	CD
60025	6746	8	hours	hour	NNS
60025	6746	9	,	,	,
60025	6746	10	skimming	skim	VBG
60025	6746	11	it	-PRON-	PRP
60025	6746	12	carefully	carefully	RB
60025	6746	13	.	.	.
60025	6747	1	Beef	beef	NN
60025	6747	2	,	,	,
60025	6747	3	veal	veal	NN
60025	6747	4	,	,	,
60025	6747	5	or	or	CC
60025	6747	6	chicken	chicken	NN
60025	6747	7	broth	broth	NN
60025	6747	8	may	may	MD
60025	6747	9	be	be	VB
60025	6747	10	made	make	VBN
60025	6747	11	in	in	IN
60025	6747	12	the	the	DT
60025	6747	13	same	same	JJ
60025	6747	14	manner	manner	NN
60025	6747	15	.	.	.
60025	6748	1	Vegetables	vegetable	NNS
60025	6748	2	may	may	MD
60025	6748	3	be	be	VB
60025	6748	4	added	add	VBN
60025	6748	5	if	if	IN
60025	6748	6	approved	approve	VBN
60025	6748	7	.	.	.
60025	6749	1	Also	also	RB
60025	6749	2	barley	barley	NN
60025	6749	3	or	or	CC
60025	6749	4	rice	rice	NN
60025	6749	5	.	.	.
60025	6750	1	MUTTON	MUTTON	NNP
60025	6750	2	BROTH	BROTH	NNP
60025	6750	3	MADE	MADE	NNP
60025	6750	4	QUICKLY.--Cut	quickly.--cut	JJ
60025	6750	5	three	three	CD
60025	6750	6	chops	chop	NNS
60025	6750	7	from	from	IN
60025	6750	8	the	the	DT
60025	6750	9	best	good	JJS
60025	6750	10	part	part	NN
60025	6750	11	of	of	IN
60025	6750	12	a	a	DT
60025	6750	13	neck	neck	NN
60025	6750	14	of	of	IN
60025	6750	15	mutton	mutton	NN
60025	6750	16	,	,	,
60025	6750	17	and	and	CC
60025	6750	18	remove	remove	VB
60025	6750	19	the	the	DT
60025	6750	20	fat	fat	NN
60025	6750	21	and	and	CC
60025	6750	22	skin	skin	NN
60025	6750	23	.	.	.
60025	6751	1	Beat	beat	VB
60025	6751	2	the	the	DT
60025	6751	3	meat	meat	NN
60025	6751	4	on	on	IN
60025	6751	5	both	both	DT
60025	6751	6	sides	side	NNS
60025	6751	7	,	,	,
60025	6751	8	and	and	CC
60025	6751	9	slice	slice	VB
60025	6751	10	it	-PRON-	PRP
60025	6751	11	thin	thin	JJ
60025	6751	12	.	.	.
60025	6752	1	Put	put	VB
60025	6752	2	into	into	IN
60025	6752	3	a	a	DT
60025	6752	4	small	small	JJ
60025	6752	5	sauce	sauce	NN
60025	6752	6	-	-	HYPH
60025	6752	7	pan	pan	NN
60025	6752	8	with	with	IN
60025	6752	9	a	a	DT
60025	6752	10	pint	pint	NN
60025	6752	11	of	of	IN
60025	6752	12	water	water	NN
60025	6752	13	,	,	,
60025	6752	14	a	a	DT
60025	6752	15	little	little	JJ
60025	6752	16	salt	salt	NN
60025	6752	17	,	,	,
60025	6752	18	and	and	CC
60025	6752	19	some	some	DT
60025	6752	20	crust	crust	NN
60025	6752	21	of	of	IN
60025	6752	22	bread	bread	NN
60025	6752	23	cut	cut	VBN
60025	6752	24	into	into	IN
60025	6752	25	pieces	piece	NNS
60025	6752	26	.	.	.
60025	6753	1	You	-PRON-	PRP
60025	6753	2	may	may	MD
60025	6753	3	add	add	VB
60025	6753	4	a	a	DT
60025	6753	5	little	little	JJ
60025	6753	6	parsley	parsley	NN
60025	6753	7	,	,	,
60025	6753	8	and	and	CC
60025	6753	9	a	a	DT
60025	6753	10	small	small	JJ
60025	6753	11	onion	onion	NN
60025	6753	12	sliced	slice	VBD
60025	6753	13	thin	thin	JJ
60025	6753	14	.	.	.
60025	6754	1	Cover	cover	VB
60025	6754	2	the	the	DT
60025	6754	3	sauce	sauce	NN
60025	6754	4	-	-	HYPH
60025	6754	5	pan	pan	NN
60025	6754	6	,	,	,
60025	6754	7	and	and	CC
60025	6754	8	set	set	VBD
60025	6754	9	it	-PRON-	PRP
60025	6754	10	over	over	IN
60025	6754	11	the	the	DT
60025	6754	12	fire	fire	NN
60025	6754	13	.	.	.
60025	6755	1	Boil	Boil	NNP
60025	6755	2	it	-PRON-	PRP
60025	6755	3	fast	fast	RB
60025	6755	4	,	,	,
60025	6755	5	skim	skim	VBP
60025	6755	6	it	-PRON-	PRP
60025	6755	7	,	,	,
60025	6755	8	and	and	CC
60025	6755	9	in	in	IN
60025	6755	10	half	half	PDT
60025	6755	11	an	an	DT
60025	6755	12	hour	hour	NN
60025	6755	13	it	-PRON-	PRP
60025	6755	14	should	should	MD
60025	6755	15	be	be	VB
60025	6755	16	ready	ready	JJ
60025	6755	17	for	for	IN
60025	6755	18	use	use	NN
60025	6755	19	.	.	.
60025	6756	1	WINE	WINE	NNP
60025	6756	2	WHEY.--Boil	WHEY.--Boil	NNP
60025	6756	3	a	a	DT
60025	6756	4	pint	pint	NN
60025	6756	5	of	of	IN
60025	6756	6	milk	milk	NN
60025	6756	7	;	;	:
60025	6756	8	and	and	CC
60025	6756	9	when	when	WRB
60025	6756	10	it	-PRON-	PRP
60025	6756	11	rises	rise	VBZ
60025	6756	12	to	to	IN
60025	6756	13	the	the	DT
60025	6756	14	top	top	NN
60025	6756	15	of	of	IN
60025	6756	16	the	the	DT
60025	6756	17	sauce	sauce	NN
60025	6756	18	-	-	HYPH
60025	6756	19	pan	pan	NN
60025	6756	20	,	,	,
60025	6756	21	pour	pour	VBP
60025	6756	22	in	in	IN
60025	6756	23	a	a	DT
60025	6756	24	large	large	JJ
60025	6756	25	glass	glass	NN
60025	6756	26	of	of	IN
60025	6756	27	sherry	sherry	NN
60025	6756	28	or	or	CC
60025	6756	29	Madeira	madeira	NN
60025	6756	30	.	.	.
60025	6757	1	It	-PRON-	PRP
60025	6757	2	will	will	MD
60025	6757	3	be	be	VB
60025	6757	4	the	the	DT
60025	6757	5	better	well	JJR
60025	6757	6	for	for	IN
60025	6757	7	adding	add	VBG
60025	6757	8	a	a	DT
60025	6757	9	glass	glass	NN
60025	6757	10	of	of	IN
60025	6757	11	currant	currant	JJ
60025	6757	12	wine	wine	NN
60025	6757	13	also	also	RB
60025	6757	14	.	.	.
60025	6758	1	Let	let	VB
60025	6758	2	it	-PRON-	PRP
60025	6758	3	again	again	RB
60025	6758	4	boil	boil	VB
60025	6758	5	up	up	RP
60025	6758	6	,	,	,
60025	6758	7	and	and	CC
60025	6758	8	then	then	RB
60025	6758	9	take	take	VB
60025	6758	10	the	the	DT
60025	6758	11	sauce	sauce	NN
60025	6758	12	-	-	HYPH
60025	6758	13	pan	pan	NN
60025	6758	14	off	off	IN
60025	6758	15	the	the	DT
60025	6758	16	fire	fire	NN
60025	6758	17	,	,	,
60025	6758	18	and	and	CC
60025	6758	19	set	set	VBD
60025	6758	20	it	-PRON-	PRP
60025	6758	21	aside	aside	RB
60025	6758	22	to	to	TO
60025	6758	23	stand	stand	VB
60025	6758	24	for	for	IN
60025	6758	25	a	a	DT
60025	6758	26	few	few	JJ
60025	6758	27	minutes	minute	NNS
60025	6758	28	,	,	,
60025	6758	29	but	but	CC
60025	6758	30	do	do	VBP
60025	6758	31	not	not	RB
60025	6758	32	stir	stir	VB
60025	6758	33	it	-PRON-	PRP
60025	6758	34	.	.	.
60025	6759	1	Then	then	RB
60025	6759	2	remove	remove	VB
60025	6759	3	the	the	DT
60025	6759	4	curd	curd	NN
60025	6759	5	,	,	,
60025	6759	6	(	(	-LRB-
60025	6759	7	if	if	IN
60025	6759	8	it	-PRON-	PRP
60025	6759	9	has	have	VBZ
60025	6759	10	completely	completely	RB
60025	6759	11	formed	form	VBN
60025	6759	12	,	,	,
60025	6759	13	)	)	-RRB-
60025	6759	14	and	and	CC
60025	6759	15	pour	pour	VB
60025	6759	16	the	the	DT
60025	6759	17	clear	clear	JJ
60025	6759	18	whey	whey	NN
60025	6759	19	into	into	IN
60025	6759	20	a	a	DT
60025	6759	21	bowl	bowl	NN
60025	6759	22	and	and	CC
60025	6759	23	sweeten	sweeten	VB
60025	6759	24	it	-PRON-	PRP
60025	6759	25	.	.	.
60025	6760	1	When	when	WRB
60025	6760	2	wine	wine	NN
60025	6760	3	is	be	VBZ
60025	6760	4	considered	consider	VBN
60025	6760	5	too	too	RB
60025	6760	6	heating	heat	VBG
60025	6760	7	,	,	,
60025	6760	8	the	the	DT
60025	6760	9	whey	whey	NN
60025	6760	10	may	may	MD
60025	6760	11	be	be	VB
60025	6760	12	made	make	VBN
60025	6760	13	by	by	IN
60025	6760	14	turning	turn	VBG
60025	6760	15	the	the	DT
60025	6760	16	milk	milk	NN
60025	6760	17	with	with	IN
60025	6760	18	lemon	lemon	NN
60025	6760	19	juice	juice	NN
60025	6760	20	.	.	.
60025	6761	1	RENNET	RENNET	NNP
60025	6761	2	WHEY.--Wash	WHEY.--Wash	NNP
60025	6761	3	a	a	DT
60025	6761	4	small	small	JJ
60025	6761	5	bit	bit	NN
60025	6761	6	of	of	IN
60025	6761	7	rennet	rennet	NN
60025	6761	8	about	about	RB
60025	6761	9	two	two	CD
60025	6761	10	inches	inch	NNS
60025	6761	11	square	square	JJ
60025	6761	12	,	,	,
60025	6761	13	in	in	IN
60025	6761	14	cold	cold	JJ
60025	6761	15	water	water	NN
60025	6761	16	,	,	,
60025	6761	17	to	to	TO
60025	6761	18	get	get	VB
60025	6761	19	off	off	IN
60025	6761	20	the	the	DT
60025	6761	21	salt	salt	NN
60025	6761	22	.	.	.
60025	6762	1	Put	put	VB
60025	6762	2	it	-PRON-	PRP
60025	6762	3	into	into	IN
60025	6762	4	a	a	DT
60025	6762	5	tea	tea	NN
60025	6762	6	-	-	HYPH
60025	6762	7	cup	cup	NN
60025	6762	8	and	and	CC
60025	6762	9	pour	pour	VB
60025	6762	10	on	on	IN
60025	6762	11	it	-PRON-	PRP
60025	6762	12	sufficient	sufficient	JJ
60025	6762	13	lukewarm	lukewarm	JJ
60025	6762	14	water	water	NN
60025	6762	15	to	to	TO
60025	6762	16	cover	cover	VB
60025	6762	17	it	-PRON-	PRP
60025	6762	18	.	.	.
60025	6763	1	Let	let	VB
60025	6763	2	it	-PRON-	PRP
60025	6763	3	stand	stand	VB
60025	6763	4	all	all	DT
60025	6763	5	night	night	NN
60025	6763	6	,	,	,
60025	6763	7	and	and	CC
60025	6763	8	in	in	IN
60025	6763	9	the	the	DT
60025	6763	10	morning	morning	NN
60025	6763	11	stir	stir	VBP
60025	6763	12	the	the	DT
60025	6763	13	rennet	rennet	NN
60025	6763	14	water	water	NN
60025	6763	15	into	into	IN
60025	6763	16	a	a	DT
60025	6763	17	quart	quart	JJ
60025	6763	18	pitcher	pitcher	NN
60025	6763	19	of	of	IN
60025	6763	20	warm	warm	JJ
60025	6763	21	milk	milk	NN
60025	6763	22	.	.	.
60025	6764	1	Cover	cover	VB
60025	6764	2	it	-PRON-	PRP
60025	6764	3	,	,	,
60025	6764	4	and	and	CC
60025	6764	5	set	set	VBD
60025	6764	6	it	-PRON-	PRP
60025	6764	7	near	near	IN
60025	6764	8	the	the	DT
60025	6764	9	fire	fire	NN
60025	6764	10	till	till	IN
60025	6764	11	a	a	DT
60025	6764	12	firm	firm	JJ
60025	6764	13	curd	curd	NN
60025	6764	14	is	be	VBZ
60025	6764	15	formed	form	VBN
60025	6764	16	.	.	.
60025	6765	1	Pour	pour	VB
60025	6765	2	off	off	IN
60025	6765	3	the	the	DT
60025	6765	4	whey	whey	NN
60025	6765	5	from	from	IN
60025	6765	6	it	-PRON-	PRP
60025	6765	7	,	,	,
60025	6765	8	and	and	CC
60025	6765	9	it	-PRON-	PRP
60025	6765	10	will	will	MD
60025	6765	11	be	be	VB
60025	6765	12	found	find	VBN
60025	6765	13	an	an	DT
60025	6765	14	excellent	excellent	JJ
60025	6765	15	and	and	CC
60025	6765	16	cooling	cooling	JJ
60025	6765	17	drink	drink	NN
60025	6765	18	.	.	.
60025	6766	1	The	the	DT
60025	6766	2	curd	curd	NN
60025	6766	3	may	may	MD
60025	6766	4	be	be	VB
60025	6766	5	eaten	eat	VBN
60025	6766	6	(	(	-LRB-
60025	6766	7	though	though	IN
60025	6766	8	not	not	RB
60025	6766	9	by	by	IN
60025	6766	10	a	a	DT
60025	6766	11	sick	sick	JJ
60025	6766	12	person	person	NN
60025	6766	13	)	)	-RRB-
60025	6766	14	with	with	IN
60025	6766	15	wine	wine	NN
60025	6766	16	,	,	,
60025	6766	17	sugar	sugar	NN
60025	6766	18	,	,	,
60025	6766	19	and	and	CC
60025	6766	20	nutmeg	nutmeg	NNP
60025	6766	21	.	.	.
60025	6767	1	The	the	DT
60025	6767	2	whey	whey	NN
60025	6767	3	should	should	MD
60025	6767	4	look	look	VB
60025	6767	5	greenish	greenish	JJ
60025	6767	6	.	.	.
60025	6768	1	CALF	CALF	NNP
60025	6768	2	'S	's	POS
60025	6768	3	FEET	foot	NNS
60025	6768	4	BROTH.--Boil	BROTH.--Boil	NNP
60025	6768	5	two	two	CD
60025	6768	6	calf	calf	NN
60025	6768	7	's	's	POS
60025	6768	8	feet	foot	NNS
60025	6768	9	in	in	IN
60025	6768	10	two	two	CD
60025	6768	11	quarts	quart	NNS
60025	6768	12	of	of	IN
60025	6768	13	water	water	NN
60025	6768	14	,	,	,
60025	6768	15	till	till	IN
60025	6768	16	the	the	DT
60025	6768	17	liquid	liquid	NN
60025	6768	18	is	be	VBZ
60025	6768	19	reduced	reduce	VBN
60025	6768	20	one	one	CD
60025	6768	21	half	half	NN
60025	6768	22	,	,	,
60025	6768	23	and	and	CC
60025	6768	24	the	the	DT
60025	6768	25	meat	meat	NN
60025	6768	26	has	have	VBZ
60025	6768	27	dropped	drop	VBN
60025	6768	28	to	to	IN
60025	6768	29	pieces	piece	NNS
60025	6768	30	.	.	.
60025	6769	1	Then	then	RB
60025	6769	2	strain	strain	VB
60025	6769	3	it	-PRON-	PRP
60025	6769	4	into	into	IN
60025	6769	5	a	a	DT
60025	6769	6	deep	deep	JJ
60025	6769	7	dish	dish	NN
60025	6769	8	or	or	CC
60025	6769	9	pan	pan	NN
60025	6769	10	,	,	,
60025	6769	11	and	and	CC
60025	6769	12	set	set	VBD
60025	6769	13	it	-PRON-	PRP
60025	6769	14	by	by	RP
60025	6769	15	to	to	TO
60025	6769	16	get	get	VB
60025	6769	17	cold	cold	JJ
60025	6769	18	.	.	.
60025	6770	1	When	when	WRB
60025	6770	2	it	-PRON-	PRP
60025	6770	3	has	have	VBZ
60025	6770	4	congealed	congeal	VBN
60025	6770	5	,	,	,
60025	6770	6	take	take	VB
60025	6770	7	all	all	PDT
60025	6770	8	the	the	DT
60025	6770	9	fat	fat	NN
60025	6770	10	carefully	carefully	RB
60025	6770	11	off	off	RB
60025	6770	12	;	;	:
60025	6770	13	put	put	VB
60025	6770	14	a	a	DT
60025	6770	15	tea	tea	NN
60025	6770	16	-	-	HYPH
60025	6770	17	cupful	cupful	JJ
60025	6770	18	of	of	IN
60025	6770	19	the	the	DT
60025	6770	20	jelly	jelly	NN
60025	6770	21	into	into	IN
60025	6770	22	a	a	DT
60025	6770	23	sauce	sauce	NN
60025	6770	24	-	-	HYPH
60025	6770	25	pan	pan	NN
60025	6770	26	,	,	,
60025	6770	27	and	and	CC
60025	6770	28	set	set	VBD
60025	6770	29	it	-PRON-	PRP
60025	6770	30	on	on	IN
60025	6770	31	hot	hot	JJ
60025	6770	32	coals	coal	NNS
60025	6770	33	.	.	.
60025	6771	1	When	when	WRB
60025	6771	2	it	-PRON-	PRP
60025	6771	3	has	have	VBZ
60025	6771	4	nearly	nearly	RB
60025	6771	5	boiled	boil	VBN
60025	6771	6	,	,	,
60025	6771	7	stir	stir	VB
60025	6771	8	in	in	RP
60025	6771	9	by	by	IN
60025	6771	10	degrees	degree	NNS
60025	6771	11	the	the	DT
60025	6771	12	beaten	beat	VBN
60025	6771	13	yolk	yolk	NN
60025	6771	14	of	of	IN
60025	6771	15	an	an	DT
60025	6771	16	egg	egg	NN
60025	6771	17	,	,	,
60025	6771	18	and	and	CC
60025	6771	19	then	then	RB
60025	6771	20	take	take	VB
60025	6771	21	it	-PRON-	PRP
60025	6771	22	off	off	RP
60025	6771	23	immediately	immediately	RB
60025	6771	24	.	.	.
60025	6772	1	You	-PRON-	PRP
60025	6772	2	may	may	MD
60025	6772	3	add	add	VB
60025	6772	4	to	to	IN
60025	6772	5	it	-PRON-	PRP
60025	6772	6	a	a	DT
60025	6772	7	little	little	JJ
60025	6772	8	sugar	sugar	NN
60025	6772	9	,	,	,
60025	6772	10	and	and	CC
60025	6772	11	some	some	DT
60025	6772	12	grated	grate	VBN
60025	6772	13	lemon	lemon	NN
60025	6772	14	-	-	HYPH
60025	6772	15	peel	peel	NN
60025	6772	16	and	and	CC
60025	6772	17	nutmeg	nutmeg	NNS
60025	6772	18	.	.	.
60025	6773	1	CHICKEN	CHICKEN	NNS
60025	6773	2	BROTH	BROTH	NNP
60025	6773	3	AND	and	CC
60025	6773	4	PANADA.--Cut	PANADA.--Cut	VBZ
60025	6773	5	up	up	IN
60025	6773	6	a	a	DT
60025	6773	7	chicken	chicken	NN
60025	6773	8	,	,	,
60025	6773	9	season	season	VB
60025	6773	10	it	-PRON-	PRP
60025	6773	11	with	with	IN
60025	6773	12	a	a	DT
60025	6773	13	very	very	RB
60025	6773	14	little	little	JJ
60025	6773	15	salt	salt	NN
60025	6773	16	,	,	,
60025	6773	17	and	and	CC
60025	6773	18	put	put	VBD
60025	6773	19	it	-PRON-	PRP
60025	6773	20	into	into	IN
60025	6773	21	three	three	CD
60025	6773	22	quarts	quart	NNS
60025	6773	23	of	of	IN
60025	6773	24	water	water	NN
60025	6773	25	.	.	.
60025	6774	1	Let	let	VB
60025	6774	2	it	-PRON-	PRP
60025	6774	3	simmer	simmer	VB
60025	6774	4	slowly	slowly	RB
60025	6774	5	till	till	IN
60025	6774	6	the	the	DT
60025	6774	7	flesh	flesh	NN
60025	6774	8	drops	drop	VBZ
60025	6774	9	to	to	IN
60025	6774	10	pieces	piece	NNS
60025	6774	11	.	.	.
60025	6775	1	You	-PRON-	PRP
60025	6775	2	may	may	MD
60025	6775	3	make	make	VB
60025	6775	4	chicken	chicken	NN
60025	6775	5	panada	panada	NN
60025	6775	6	or	or	CC
60025	6775	7	gruel	gruel	NN
60025	6775	8	of	of	IN
60025	6775	9	the	the	DT
60025	6775	10	same	same	JJ
60025	6775	11	fowl	fowl	NN
60025	6775	12	,	,	,
60025	6775	13	by	by	IN
60025	6775	14	taking	take	VBG
60025	6775	15	out	out	RP
60025	6775	16	the	the	DT
60025	6775	17	white	white	JJ
60025	6775	18	meat	meat	NN
60025	6775	19	as	as	RB
60025	6775	20	soon	soon	RB
60025	6775	21	as	as	IN
60025	6775	22	it	-PRON-	PRP
60025	6775	23	is	be	VBZ
60025	6775	24	tender	tender	JJ
60025	6775	25	,	,	,
60025	6775	26	mincing	mince	VBG
60025	6775	27	it	-PRON-	PRP
60025	6775	28	fine	fine	RB
60025	6775	29	,	,	,
60025	6775	30	and	and	CC
60025	6775	31	then	then	RB
60025	6775	32	pounding	pound	VBG
60025	6775	33	it	-PRON-	PRP
60025	6775	34	in	in	IN
60025	6775	35	a	a	DT
60025	6775	36	mortar	mortar	NN
60025	6775	37	,	,	,
60025	6775	38	adding	add	VBG
60025	6775	39	as	as	IN
60025	6775	40	you	-PRON-	PRP
60025	6775	41	pound	pound	VBP
60025	6775	42	it	-PRON-	PRP
60025	6775	43	,	,	,
60025	6775	44	sufficient	sufficient	JJ
60025	6775	45	of	of	IN
60025	6775	46	the	the	DT
60025	6775	47	chicken	chicken	NN
60025	6775	48	water	water	NN
60025	6775	49	to	to	TO
60025	6775	50	moisten	moisten	VB
60025	6775	51	the	the	DT
60025	6775	52	paste	paste	NN
60025	6775	53	.	.	.
60025	6776	1	You	-PRON-	PRP
60025	6776	2	may	may	MD
60025	6776	3	thin	thin	VB
60025	6776	4	it	-PRON-	PRP
60025	6776	5	with	with	IN
60025	6776	6	water	water	NN
60025	6776	7	till	till	IN
60025	6776	8	it	-PRON-	PRP
60025	6776	9	becomes	become	VBZ
60025	6776	10	liquid	liquid	JJ
60025	6776	11	enough	enough	RB
60025	6776	12	to	to	TO
60025	6776	13	drink	drink	VB
60025	6776	14	.	.	.
60025	6777	1	Then	then	RB
60025	6777	2	put	put	VB
60025	6777	3	it	-PRON-	PRP
60025	6777	4	into	into	IN
60025	6777	5	a	a	DT
60025	6777	6	sauce	sauce	NN
60025	6777	7	-	-	HYPH
60025	6777	8	pan	pan	NN
60025	6777	9	and	and	CC
60025	6777	10	boil	boil	VB
60025	6777	11	it	-PRON-	PRP
60025	6777	12	gently	gently	RB
60025	6777	13	a	a	DT
60025	6777	14	few	few	JJ
60025	6777	15	minutes	minute	NNS
60025	6777	16	.	.	.
60025	6778	1	Taken	take	VBN
60025	6778	2	in	in	IN
60025	6778	3	small	small	JJ
60025	6778	4	quantities	quantity	NNS
60025	6778	5	,	,	,
60025	6778	6	it	-PRON-	PRP
60025	6778	7	will	will	MD
60025	6778	8	be	be	VB
60025	6778	9	found	find	VBN
60025	6778	10	very	very	RB
60025	6778	11	nutritious	nutritious	JJ
60025	6778	12	.	.	.
60025	6779	1	You	-PRON-	PRP
60025	6779	2	may	may	MD
60025	6779	3	add	add	VB
60025	6779	4	to	to	IN
60025	6779	5	it	-PRON-	PRP
60025	6779	6	a	a	DT
60025	6779	7	little	little	JJ
60025	6779	8	grated	grate	VBN
60025	6779	9	lemon	lemon	NN
60025	6779	10	-	-	HYPH
60025	6779	11	peel	peel	NN
60025	6779	12	and	and	CC
60025	6779	13	nutmeg	nutmeg	NNS
60025	6779	14	.	.	.
60025	6780	1	VEGETABLE	VEGETABLE	NNP
60025	6780	2	SOUP.--Take	soup.--take	VBP
60025	6780	3	a	a	DT
60025	6780	4	white	white	JJ
60025	6780	5	onion	onion	NN
60025	6780	6	,	,	,
60025	6780	7	a	a	DT
60025	6780	8	turnip	turnip	NN
60025	6780	9	,	,	,
60025	6780	10	a	a	DT
60025	6780	11	pared	pared	JJ
60025	6780	12	potato	potato	NN
60025	6780	13	,	,	,
60025	6780	14	and	and	CC
60025	6780	15	a	a	DT
60025	6780	16	head	head	NN
60025	6780	17	of	of	IN
60025	6780	18	celery	celery	NN
60025	6780	19	,	,	,
60025	6780	20	or	or	CC
60025	6780	21	a	a	DT
60025	6780	22	large	large	JJ
60025	6780	23	tea	tea	NN
60025	6780	24	-	-	HYPH
60025	6780	25	spoonful	spoonful	JJ
60025	6780	26	of	of	IN
60025	6780	27	celery	celery	NN
60025	6780	28	seed	seed	NN
60025	6780	29	.	.	.
60025	6781	1	Put	put	VB
60025	6781	2	the	the	DT
60025	6781	3	vegetables	vegetable	NNS
60025	6781	4	whole	whole	RB
60025	6781	5	into	into	IN
60025	6781	6	a	a	DT
60025	6781	7	quart	quart	NN
60025	6781	8	of	of	IN
60025	6781	9	water	water	NN
60025	6781	10	,	,	,
60025	6781	11	(	(	-LRB-
60025	6781	12	adding	add	VBG
60025	6781	13	a	a	DT
60025	6781	14	little	little	JJ
60025	6781	15	salt	salt	NN
60025	6781	16	,	,	,
60025	6781	17	)	)	-RRB-
60025	6781	18	and	and	CC
60025	6781	19	boil	boil	VB
60025	6781	20	it	-PRON-	PRP
60025	6781	21	slowly	slowly	RB
60025	6781	22	till	till	IN
60025	6781	23	reduced	reduce	VBN
60025	6781	24	to	to	IN
60025	6781	25	a	a	DT
60025	6781	26	pint	pint	NN
60025	6781	27	.	.	.
60025	6782	1	Make	make	VB
60025	6782	2	a	a	DT
60025	6782	3	slice	slice	NN
60025	6782	4	of	of	IN
60025	6782	5	nice	nice	JJ
60025	6782	6	toast	toast	NN
60025	6782	7	;	;	:
60025	6782	8	lay	lay	VB
60025	6782	9	it	-PRON-	PRP
60025	6782	10	in	in	IN
60025	6782	11	the	the	DT
60025	6782	12	bottom	bottom	NN
60025	6782	13	of	of	IN
60025	6782	14	a	a	DT
60025	6782	15	bowl	bowl	NN
60025	6782	16	,	,	,
60025	6782	17	and	and	CC
60025	6782	18	strain	strain	VB
60025	6782	19	the	the	DT
60025	6782	20	soup	soup	NN
60025	6782	21	over	over	IN
60025	6782	22	it	-PRON-	PRP
60025	6782	23	.	.	.
60025	6783	1	ONION	onion	NN
60025	6783	2	SOUP.--Put	soup.--put	VBP
60025	6783	3	half	half	PDT
60025	6783	4	a	a	DT
60025	6783	5	pound	pound	NN
60025	6783	6	of	of	IN
60025	6783	7	the	the	DT
60025	6783	8	best	good	JJS
60025	6783	9	fresh	fresh	JJ
60025	6783	10	butter	butter	NN
60025	6783	11	into	into	IN
60025	6783	12	a	a	DT
60025	6783	13	stew	stew	NN
60025	6783	14	-	-	HYPH
60025	6783	15	pan	pan	NN
60025	6783	16	on	on	IN
60025	6783	17	the	the	DT
60025	6783	18	fire	fire	NN
60025	6783	19	,	,	,
60025	6783	20	and	and	CC
60025	6783	21	let	let	VB
60025	6783	22	it	-PRON-	PRP
60025	6783	23	boil	boil	VB
60025	6783	24	till	till	IN
60025	6783	25	it	-PRON-	PRP
60025	6783	26	has	have	VBZ
60025	6783	27	done	do	VBN
60025	6783	28	making	make	VBG
60025	6783	29	a	a	DT
60025	6783	30	noise	noise	NN
60025	6783	31	;	;	:
60025	6783	32	then	then	RB
60025	6783	33	have	have	VBP
60025	6783	34	ready	ready	JJ
60025	6783	35	twelve	twelve	CD
60025	6783	36	large	large	JJ
60025	6783	37	onions	onion	NNS
60025	6783	38	peeled	peel	VBN
60025	6783	39	and	and	CC
60025	6783	40	cut	cut	VBN
60025	6783	41	small	small	JJ
60025	6783	42	;	;	:
60025	6783	43	throw	throw	VB
60025	6783	44	them	-PRON-	PRP
60025	6783	45	into	into	IN
60025	6783	46	the	the	DT
60025	6783	47	butter	butter	NN
60025	6783	48	,	,	,
60025	6783	49	add	add	VB
60025	6783	50	a	a	DT
60025	6783	51	little	little	JJ
60025	6783	52	salt	salt	NN
60025	6783	53	,	,	,
60025	6783	54	and	and	CC
60025	6783	55	stew	stew	VB
60025	6783	56	them	-PRON-	PRP
60025	6783	57	a	a	DT
60025	6783	58	quarter	quarter	NN
60025	6783	59	of	of	IN
60025	6783	60	an	an	DT
60025	6783	61	hour	hour	NN
60025	6783	62	.	.	.
60025	6784	1	Then	then	RB
60025	6784	2	dredge	dredge	VB
60025	6784	3	in	in	IN
60025	6784	4	a	a	DT
60025	6784	5	little	little	JJ
60025	6784	6	flour	flour	NN
60025	6784	7	,	,	,
60025	6784	8	and	and	CC
60025	6784	9	stir	stir	VB
60025	6784	10	the	the	DT
60025	6784	11	whole	whole	JJ
60025	6784	12	very	very	RB
60025	6784	13	hard	hard	RB
60025	6784	14	;	;	:
60025	6784	15	and	and	CC
60025	6784	16	in	in	IN
60025	6784	17	five	five	CD
60025	6784	18	minutes	minute	NNS
60025	6784	19	pour	pour	VBP
60025	6784	20	in	in	IN
60025	6784	21	a	a	DT
60025	6784	22	quart	quart	NN
60025	6784	23	of	of	IN
60025	6784	24	boiling	boil	VBG
60025	6784	25	water	water	NN
60025	6784	26	,	,	,
60025	6784	27	and	and	CC
60025	6784	28	some	some	DT
60025	6784	29	of	of	IN
60025	6784	30	the	the	DT
60025	6784	31	upper	upper	JJ
60025	6784	32	crust	crust	NN
60025	6784	33	of	of	IN
60025	6784	34	bread	bread	NN
60025	6784	35	,	,	,
60025	6784	36	cut	cut	VBD
60025	6784	37	small	small	JJ
60025	6784	38	.	.	.
60025	6785	1	Let	let	VB
60025	6785	2	the	the	DT
60025	6785	3	soup	soup	NN
60025	6785	4	boil	boil	VB
60025	6785	5	ten	ten	CD
60025	6785	6	minutes	minute	NNS
60025	6785	7	longer	long	RBR
60025	6785	8	,	,	,
60025	6785	9	stirring	stir	VBG
60025	6785	10	it	-PRON-	PRP
60025	6785	11	often	often	RB
60025	6785	12	;	;	:
60025	6785	13	and	and	CC
60025	6785	14	after	after	IN
60025	6785	15	you	-PRON-	PRP
60025	6785	16	take	take	VBP
60025	6785	17	it	-PRON-	PRP
60025	6785	18	from	from	IN
60025	6785	19	the	the	DT
60025	6785	20	fire	fire	NN
60025	6785	21	,	,	,
60025	6785	22	stir	stir	NN
60025	6785	23	in	in	IN
60025	6785	24	the	the	DT
60025	6785	25	yolks	yolk	NNS
60025	6785	26	of	of	IN
60025	6785	27	two	two	CD
60025	6785	28	beaten	beat	VBN
60025	6785	29	eggs	egg	NNS
60025	6785	30	,	,	,
60025	6785	31	and	and	CC
60025	6785	32	serve	serve	VB
60025	6785	33	it	-PRON-	PRP
60025	6785	34	up	up	RP
60025	6785	35	immediately	immediately	RB
60025	6785	36	.	.	.
60025	6786	1	In	in	IN
60025	6786	2	France	France	NNP
60025	6786	3	this	this	DT
60025	6786	4	soup	soup	NN
60025	6786	5	is	be	VBZ
60025	6786	6	considered	consider	VBN
60025	6786	7	a	a	DT
60025	6786	8	fine	fine	JJ
60025	6786	9	restorative	restorative	NN
60025	6786	10	after	after	IN
60025	6786	11	any	any	DT
60025	6786	12	unusual	unusual	JJ
60025	6786	13	fatigue	fatigue	NN
60025	6786	14	.	.	.
60025	6787	1	Instead	instead	RB
60025	6787	2	of	of	IN
60025	6787	3	butter	butter	NN
60025	6787	4	,	,	,
60025	6787	5	the	the	DT
60025	6787	6	onions	onion	NNS
60025	6787	7	may	may	MD
60025	6787	8	be	be	VB
60025	6787	9	boiled	boil	VBN
60025	6787	10	in	in	IN
60025	6787	11	veal	veal	NN
60025	6787	12	or	or	CC
60025	6787	13	chicken	chicken	NN
60025	6787	14	broth	broth	NN
60025	6787	15	.	.	.
60025	6788	1	TOAST	toast	NN
60025	6788	2	AND	and	CC
60025	6788	3	WATER.--Toast	water.--toast	NN
60025	6788	4	some	some	DT
60025	6788	5	slices	slice	NNS
60025	6788	6	of	of	IN
60025	6788	7	bread	bread	NN
60025	6788	8	very	very	RB
60025	6788	9	nicely	nicely	RB
60025	6788	10	,	,	,
60025	6788	11	without	without	IN
60025	6788	12	allowing	allow	VBG
60025	6788	13	them	-PRON-	PRP
60025	6788	14	to	to	TO
60025	6788	15	burn	burn	VB
60025	6788	16	or	or	CC
60025	6788	17	blacken	blacken	VB
60025	6788	18	.	.	.
60025	6789	1	Then	then	RB
60025	6789	2	put	put	VB
60025	6789	3	them	-PRON-	PRP
60025	6789	4	into	into	IN
60025	6789	5	a	a	DT
60025	6789	6	pitcher	pitcher	NN
60025	6789	7	,	,	,
60025	6789	8	and	and	CC
60025	6789	9	fill	fill	VB
60025	6789	10	it	-PRON-	PRP
60025	6789	11	up	up	RP
60025	6789	12	with	with	IN
60025	6789	13	boiling	boiling	NN
60025	6789	14	water	water	NN
60025	6789	15	.	.	.
60025	6790	1	Let	let	VB
60025	6790	2	it	-PRON-	PRP
60025	6790	3	stand	stand	VB
60025	6790	4	till	till	IN
60025	6790	5	it	-PRON-	PRP
60025	6790	6	is	be	VBZ
60025	6790	7	quite	quite	RB
60025	6790	8	cold	cold	JJ
60025	6790	9	;	;	:
60025	6790	10	then	then	RB
60025	6790	11	strain	strain	VB
60025	6790	12	it	-PRON-	PRP
60025	6790	13	,	,	,
60025	6790	14	and	and	CC
60025	6790	15	put	put	VBD
60025	6790	16	it	-PRON-	PRP
60025	6790	17	into	into	IN
60025	6790	18	a	a	DT
60025	6790	19	decanter	decanter	NN
60025	6790	20	.	.	.
60025	6791	1	Another	another	DT
60025	6791	2	way	way	NN
60025	6791	3	of	of	IN
60025	6791	4	preparing	prepare	VBG
60025	6791	5	toast	toast	NN
60025	6791	6	and	and	CC
60025	6791	7	water	water	NN
60025	6791	8	is	be	VBZ
60025	6791	9	to	to	TO
60025	6791	10	put	put	VB
60025	6791	11	the	the	DT
60025	6791	12	toasted	toasted	JJ
60025	6791	13	bread	bread	NN
60025	6791	14	into	into	IN
60025	6791	15	a	a	DT
60025	6791	16	mug	mug	NN
60025	6791	17	and	and	CC
60025	6791	18	pour	pour	VB
60025	6791	19	cold	cold	JJ
60025	6791	20	water	water	NN
60025	6791	21	on	on	IN
60025	6791	22	it	-PRON-	PRP
60025	6791	23	.	.	.
60025	6792	1	Cover	cover	VB
60025	6792	2	it	-PRON-	PRP
60025	6792	3	closely	closely	RB
60025	6792	4	,	,	,
60025	6792	5	and	and	CC
60025	6792	6	let	let	VB
60025	6792	7	it	-PRON-	PRP
60025	6792	8	infuse	infuse	VB
60025	6792	9	for	for	IN
60025	6792	10	at	at	RB
60025	6792	11	least	least	JJS
60025	6792	12	an	an	DT
60025	6792	13	hour	hour	NN
60025	6792	14	.	.	.
60025	6793	1	Drink	drink	VB
60025	6793	2	it	-PRON-	PRP
60025	6793	3	cold	cold	JJ
60025	6793	4	.	.	.
60025	6794	1	APPLE	APPLE	NNP
60025	6794	2	WATER.--Pare	water.--pare	VBP
60025	6794	3	and	and	CC
60025	6794	4	slice	slice	VB
60025	6794	5	a	a	DT
60025	6794	6	fine	fine	JJ
60025	6794	7	juicy	juicy	JJ
60025	6794	8	apple	apple	NN
60025	6794	9	;	;	:
60025	6794	10	pour	pour	NN
60025	6794	11	boiling	boil	VBG
60025	6794	12	water	water	NN
60025	6794	13	over	over	IN
60025	6794	14	it	-PRON-	PRP
60025	6794	15	,	,	,
60025	6794	16	cover	cover	VB
60025	6794	17	it	-PRON-	PRP
60025	6794	18	,	,	,
60025	6794	19	and	and	CC
60025	6794	20	let	let	VB
60025	6794	21	it	-PRON-	PRP
60025	6794	22	stand	stand	VB
60025	6794	23	till	till	IN
60025	6794	24	cold	cold	JJ
60025	6794	25	.	.	.
60025	6795	1	TAMARIND	TAMARIND	NNS
60025	6795	2	WATER.--Put	water.--put	NN
60025	6795	3	tamarinds	tamarind	VBZ
60025	6795	4	into	into	IN
60025	6795	5	a	a	DT
60025	6795	6	pitcher	pitcher	NN
60025	6795	7	or	or	CC
60025	6795	8	tumbler	tumbler	NN
60025	6795	9	till	till	IN
60025	6795	10	it	-PRON-	PRP
60025	6795	11	is	be	VBZ
60025	6795	12	one	one	CD
60025	6795	13	-	-	HYPH
60025	6795	14	third	third	NN
60025	6795	15	full	full	JJ
60025	6795	16	;	;	:
60025	6795	17	then	then	RB
60025	6795	18	fill	fill	VB
60025	6795	19	it	-PRON-	PRP
60025	6795	20	up	up	RP
60025	6795	21	with	with	IN
60025	6795	22	cold	cold	JJ
60025	6795	23	water	water	NN
60025	6795	24	,	,	,
60025	6795	25	cover	cover	VB
60025	6795	26	it	-PRON-	PRP
60025	6795	27	,	,	,
60025	6795	28	and	and	CC
60025	6795	29	let	let	VB
60025	6795	30	it	-PRON-	PRP
60025	6795	31	infuse	infuse	VB
60025	6795	32	for	for	IN
60025	6795	33	a	a	DT
60025	6795	34	quarter	quarter	NN
60025	6795	35	of	of	IN
60025	6795	36	an	an	DT
60025	6795	37	hour	hour	NN
60025	6795	38	or	or	CC
60025	6795	39	more	more	JJR
60025	6795	40	.	.	.
60025	6796	1	Currant	currant	JJ
60025	6796	2	jelly	jelly	NN
60025	6796	3	or	or	CC
60025	6796	4	cranberry	cranberry	NN
60025	6796	5	juice	juice	NN
60025	6796	6	mixed	mix	VBN
60025	6796	7	with	with	IN
60025	6796	8	water	water	NN
60025	6796	9	makes	make	VBZ
60025	6796	10	a	a	DT
60025	6796	11	pleasant	pleasant	JJ
60025	6796	12	drink	drink	NN
60025	6796	13	for	for	IN
60025	6796	14	an	an	DT
60025	6796	15	invalid	invalid	NN
60025	6796	16	.	.	.
60025	6797	1	MOLASSES	MOLASSES	NNP
60025	6797	2	POSSET.--Put	POSSET.--Put	VBG
60025	6797	3	into	into	IN
60025	6797	4	a	a	DT
60025	6797	5	sauce	sauce	NN
60025	6797	6	-	-	HYPH
60025	6797	7	pan	pan	NN
60025	6797	8	a	a	DT
60025	6797	9	pint	pint	NN
60025	6797	10	of	of	IN
60025	6797	11	the	the	DT
60025	6797	12	best	good	JJS
60025	6797	13	West	West	NNP
60025	6797	14	India	India	NNP
60025	6797	15	molasses	molasse	NNS
60025	6797	16	;	;	:
60025	6797	17	a	a	DT
60025	6797	18	tea	tea	NN
60025	6797	19	-	-	HYPH
60025	6797	20	spoonful	spoonful	JJ
60025	6797	21	of	of	IN
60025	6797	22	powdered	powder	VBN
60025	6797	23	white	white	JJ
60025	6797	24	ginger	ginger	NN
60025	6797	25	;	;	:
60025	6797	26	and	and	CC
60025	6797	27	a	a	DT
60025	6797	28	quarter	quarter	NN
60025	6797	29	of	of	IN
60025	6797	30	a	a	DT
60025	6797	31	pound	pound	NN
60025	6797	32	of	of	IN
60025	6797	33	fresh	fresh	JJ
60025	6797	34	butter	butter	NN
60025	6797	35	.	.	.
60025	6798	1	Set	set	VB
60025	6798	2	it	-PRON-	PRP
60025	6798	3	on	on	IN
60025	6798	4	hot	hot	JJ
60025	6798	5	coals	coal	NNS
60025	6798	6	,	,	,
60025	6798	7	and	and	CC
60025	6798	8	simmer	simmer	VB
60025	6798	9	it	-PRON-	PRP
60025	6798	10	slowly	slowly	RB
60025	6798	11	for	for	IN
60025	6798	12	half	half	PDT
60025	6798	13	an	an	DT
60025	6798	14	hour	hour	NN
60025	6798	15	;	;	:
60025	6798	16	stirring	stir	VBG
60025	6798	17	it	-PRON-	PRP
60025	6798	18	frequently	frequently	RB
60025	6798	19	.	.	.
60025	6799	1	Do	do	VB
60025	6799	2	not	not	RB
60025	6799	3	let	let	VB
60025	6799	4	it	-PRON-	PRP
60025	6799	5	come	come	VB
60025	6799	6	to	to	IN
60025	6799	7	a	a	DT
60025	6799	8	boil	boil	NN
60025	6799	9	.	.	.
60025	6800	1	Then	then	RB
60025	6800	2	stir	stir	VB
60025	6800	3	in	in	IN
60025	6800	4	the	the	DT
60025	6800	5	juice	juice	NN
60025	6800	6	of	of	IN
60025	6800	7	two	two	CD
60025	6800	8	lemons	lemon	NNS
60025	6800	9	,	,	,
60025	6800	10	or	or	CC
60025	6800	11	two	two	CD
60025	6800	12	table	table	NN
60025	6800	13	-	-	HYPH
60025	6800	14	spoonfuls	spoonful	NNS
60025	6800	15	of	of	IN
60025	6800	16	vinegar	vinegar	NN
60025	6800	17	;	;	:
60025	6800	18	cover	cover	VB
60025	6800	19	the	the	DT
60025	6800	20	pan	pan	NN
60025	6800	21	and	and	CC
60025	6800	22	let	let	VB
60025	6800	23	it	-PRON-	PRP
60025	6800	24	stand	stand	VB
60025	6800	25	by	by	IN
60025	6800	26	the	the	DT
60025	6800	27	fire	fire	NN
60025	6800	28	five	five	CD
60025	6800	29	minutes	minute	NNS
60025	6800	30	longer	long	RBR
60025	6800	31	.	.	.
60025	6801	1	This	this	DT
60025	6801	2	is	be	VBZ
60025	6801	3	good	good	JJ
60025	6801	4	for	for	IN
60025	6801	5	a	a	DT
60025	6801	6	cold	cold	NN
60025	6801	7	.	.	.
60025	6802	1	Some	some	DT
60025	6802	2	of	of	IN
60025	6802	3	it	-PRON-	PRP
60025	6802	4	may	may	MD
60025	6802	5	be	be	VB
60025	6802	6	taken	take	VBN
60025	6802	7	warm	warm	JJ
60025	6802	8	at	at	IN
60025	6802	9	once	once	RB
60025	6802	10	,	,	,
60025	6802	11	and	and	CC
60025	6802	12	the	the	DT
60025	6802	13	remainder	remainder	NN
60025	6802	14	kept	keep	VBD
60025	6802	15	at	at	IN
60025	6802	16	hand	hand	NN
60025	6802	17	for	for	IN
60025	6802	18	occasional	occasional	JJ
60025	6802	19	use	use	NN
60025	6802	20	.	.	.
60025	6803	1	It	-PRON-	PRP
60025	6803	2	is	be	VBZ
60025	6803	3	the	the	DT
60025	6803	4	preparation	preparation	NN
60025	6803	5	absurdly	absurdly	RB
60025	6803	6	called	call	VBN
60025	6803	7	by	by	IN
60025	6803	8	the	the	DT
60025	6803	9	common	common	JJ
60025	6803	10	people	people	NNS
60025	6803	11	a	a	DT
60025	6803	12	stewed	stew	VBN
60025	6803	13	quaker	quaker	NNP
60025	6803	14	.	.	.
60025	6804	1	Half	half	PDT
60025	6804	2	a	a	DT
60025	6804	3	pint	pint	NN
60025	6804	4	of	of	IN
60025	6804	5	strained	strained	JJ
60025	6804	6	honey	honey	NN
60025	6804	7	mixed	mix	VBD
60025	6804	8	cold	cold	JJ
60025	6804	9	with	with	IN
60025	6804	10	the	the	DT
60025	6804	11	juice	juice	NN
60025	6804	12	of	of	IN
60025	6804	13	a	a	DT
60025	6804	14	lemon	lemon	NN
60025	6804	15	,	,	,
60025	6804	16	and	and	CC
60025	6804	17	a	a	DT
60025	6804	18	table	table	NN
60025	6804	19	-	-	HYPH
60025	6804	20	spoonful	spoonful	JJ
60025	6804	21	of	of	IN
60025	6804	22	sweet	sweet	JJ
60025	6804	23	oil	oil	NN
60025	6804	24	,	,	,
60025	6804	25	is	be	VBZ
60025	6804	26	another	another	DT
60025	6804	27	remedy	remedy	NN
60025	6804	28	for	for	IN
60025	6804	29	a	a	DT
60025	6804	30	cold	cold	NN
60025	6804	31	;	;	:
60025	6804	32	a	a	DT
60025	6804	33	tea	tea	NN
60025	6804	34	-	-	HYPH
60025	6804	35	spoonful	spoonful	JJ
60025	6804	36	or	or	CC
60025	6804	37	two	two	CD
60025	6804	38	to	to	TO
60025	6804	39	be	be	VB
60025	6804	40	taken	take	VBN
60025	6804	41	whenever	whenever	WRB
60025	6804	42	the	the	DT
60025	6804	43	cough	cough	NN
60025	6804	44	is	be	VBZ
60025	6804	45	troublesome	troublesome	JJ
60025	6804	46	.	.	.
60025	6805	1	FLAX	FLAX	NNP
60025	6805	2	-	-	HYPH
60025	6805	3	SEED	SEED	NNP
60025	6805	4	LEMONADE.--To	lemonade.--to	ADD
60025	6805	5	a	a	DT
60025	6805	6	large	large	JJ
60025	6805	7	table	table	NN
60025	6805	8	-	-	HYPH
60025	6805	9	spoonful	spoonful	JJ
60025	6805	10	of	of	IN
60025	6805	11	flax	flax	NN
60025	6805	12	-	-	HYPH
60025	6805	13	seed	seed	NN
60025	6805	14	allow	allow	VB
60025	6805	15	a	a	DT
60025	6805	16	tumbler	tumbler	NN
60025	6805	17	and	and	CC
60025	6805	18	a	a	DT
60025	6805	19	half	half	NN
60025	6805	20	of	of	IN
60025	6805	21	cold	cold	JJ
60025	6805	22	water	water	NN
60025	6805	23	.	.	.
60025	6806	1	Boil	boil	VB
60025	6806	2	them	-PRON-	PRP
60025	6806	3	together	together	RB
60025	6806	4	till	till	IN
60025	6806	5	the	the	DT
60025	6806	6	liquid	liquid	NN
60025	6806	7	becomes	become	VBZ
60025	6806	8	very	very	RB
60025	6806	9	sticky	sticky	JJ
60025	6806	10	.	.	.
60025	6807	1	Then	then	RB
60025	6807	2	strain	strain	VB
60025	6807	3	it	-PRON-	PRP
60025	6807	4	hot	hot	JJ
60025	6807	5	over	over	IN
60025	6807	6	a	a	DT
60025	6807	7	quarter	quarter	NN
60025	6807	8	of	of	IN
60025	6807	9	a	a	DT
60025	6807	10	pound	pound	NN
60025	6807	11	of	of	IN
60025	6807	12	pulverized	pulverized	JJ
60025	6807	13	sugar	sugar	NN
60025	6807	14	candy	candy	NN
60025	6807	15	,	,	,
60025	6807	16	and	and	CC
60025	6807	17	an	an	DT
60025	6807	18	ounce	ounce	NN
60025	6807	19	of	of	IN
60025	6807	20	pulverized	pulverized	JJ
60025	6807	21	gum	gum	NN
60025	6807	22	arabic	arabic	JJ
60025	6807	23	.	.	.
60025	6808	1	Stir	stir	VB
60025	6808	2	it	-PRON-	PRP
60025	6808	3	till	till	IN
60025	6808	4	quite	quite	RB
60025	6808	5	dissolved	dissolve	VBN
60025	6808	6	,	,	,
60025	6808	7	and	and	CC
60025	6808	8	squeeze	squeeze	VB
60025	6808	9	into	into	IN
60025	6808	10	it	-PRON-	PRP
60025	6808	11	the	the	DT
60025	6808	12	juice	juice	NN
60025	6808	13	of	of	IN
60025	6808	14	a	a	DT
60025	6808	15	lemon	lemon	NN
60025	6808	16	.	.	.
60025	6809	1	This	this	DT
60025	6809	2	mixture	mixture	NN
60025	6809	3	has	have	VBZ
60025	6809	4	frequently	frequently	RB
60025	6809	5	been	be	VBN
60025	6809	6	found	find	VBN
60025	6809	7	an	an	DT
60025	6809	8	efficacious	efficacious	JJ
60025	6809	9	remedy	remedy	NN
60025	6809	10	for	for	IN
60025	6809	11	a	a	DT
60025	6809	12	cold	cold	NN
60025	6809	13	;	;	:
60025	6809	14	taking	take	VBG
60025	6809	15	a	a	DT
60025	6809	16	wine	wine	NN
60025	6809	17	-	-	HYPH
60025	6809	18	glass	glass	NN
60025	6809	19	of	of	IN
60025	6809	20	it	-PRON-	PRP
60025	6809	21	as	as	RB
60025	6809	22	often	often	RB
60025	6809	23	as	as	IN
60025	6809	24	the	the	DT
60025	6809	25	cough	cough	NN
60025	6809	26	is	be	VBZ
60025	6809	27	troublesome	troublesome	JJ
60025	6809	28	.	.	.
60025	6810	1	COCOA.--Put	COCOA.--Put	``
60025	6810	2	into	into	IN
60025	6810	3	a	a	DT
60025	6810	4	sauce	sauce	NN
60025	6810	5	-	-	HYPH
60025	6810	6	pan	pan	NN
60025	6810	7	two	two	CD
60025	6810	8	ounces	ounce	NNS
60025	6810	9	of	of	IN
60025	6810	10	good	good	JJ
60025	6810	11	cocoa	cocoa	NN
60025	6810	12	(	(	-LRB-
60025	6810	13	the	the	DT
60025	6810	14	chocolate	chocolate	NN
60025	6810	15	nut	nut	NNP
60025	6810	16	before	before	IN
60025	6810	17	it	-PRON-	PRP
60025	6810	18	is	be	VBZ
60025	6810	19	ground	ground	NN
60025	6810	20	)	)	-RRB-
60025	6810	21	and	and	CC
60025	6810	22	one	one	CD
60025	6810	23	quart	quart	NN
60025	6810	24	of	of	IN
60025	6810	25	water	water	NN
60025	6810	26	.	.	.
60025	6811	1	Cover	cover	VB
60025	6811	2	it	-PRON-	PRP
60025	6811	3	,	,	,
60025	6811	4	and	and	CC
60025	6811	5	as	as	RB
60025	6811	6	soon	soon	RB
60025	6811	7	as	as	IN
60025	6811	8	it	-PRON-	PRP
60025	6811	9	has	have	VBZ
60025	6811	10	come	come	VBN
60025	6811	11	to	to	IN
60025	6811	12	a	a	DT
60025	6811	13	boil	boil	NN
60025	6811	14	,	,	,
60025	6811	15	set	set	VB
60025	6811	16	it	-PRON-	PRP
60025	6811	17	on	on	IN
60025	6811	18	coals	coal	NNS
60025	6811	19	by	by	IN
60025	6811	20	the	the	DT
60025	6811	21	side	side	NN
60025	6811	22	of	of	IN
60025	6811	23	the	the	DT
60025	6811	24	fire	fire	NN
60025	6811	25	,	,	,
60025	6811	26	to	to	TO
60025	6811	27	simmer	simmer	VB
60025	6811	28	for	for	IN
60025	6811	29	an	an	DT
60025	6811	30	hour	hour	NN
60025	6811	31	or	or	CC
60025	6811	32	more	more	JJR
60025	6811	33	.	.	.
60025	6812	1	Take	take	VB
60025	6812	2	it	-PRON-	PRP
60025	6812	3	hot	hot	JJ
60025	6812	4	with	with	IN
60025	6812	5	dry	dry	JJ
60025	6812	6	toast	toast	NN
60025	6812	7	.	.	.
60025	6813	1	Baker	Baker	NNP
60025	6813	2	's	's	POS
60025	6813	3	prepared	prepared	JJ
60025	6813	4	cocoa	cocoa	NN
60025	6813	5	is	be	VBZ
60025	6813	6	excellent	excellent	JJ
60025	6813	7	.	.	.
60025	6814	1	COCOA	cocoa	NN
60025	6814	2	SHELLS.--These	SHELLS.--These	NNS
60025	6814	3	can	can	MD
60025	6814	4	be	be	VB
60025	6814	5	procured	procure	VBN
60025	6814	6	at	at	IN
60025	6814	7	the	the	DT
60025	6814	8	principal	principal	JJ
60025	6814	9	grocers	grocer	NNS
60025	6814	10	and	and	CC
60025	6814	11	confectioners	confectioner	NNS
60025	6814	12	,	,	,
60025	6814	13	or	or	CC
60025	6814	14	at	at	IN
60025	6814	15	a	a	DT
60025	6814	16	chocolate	chocolate	NN
60025	6814	17	manufactory	manufactory	NN
60025	6814	18	.	.	.
60025	6815	1	They	-PRON-	PRP
60025	6815	2	are	be	VBP
60025	6815	3	the	the	DT
60025	6815	4	thin	thin	JJ
60025	6815	5	shells	shell	NNS
60025	6815	6	that	that	WDT
60025	6815	7	envelope	envelope	VBP
60025	6815	8	the	the	DT
60025	6815	9	chocolate	chocolate	NN
60025	6815	10	kernel	kernel	NN
60025	6815	11	,	,	,
60025	6815	12	and	and	CC
60025	6815	13	are	be	VBP
60025	6815	14	sold	sell	VBN
60025	6815	15	at	at	IN
60025	6815	16	a	a	DT
60025	6815	17	low	low	JJ
60025	6815	18	price	price	NN
60025	6815	19	;	;	:
60025	6815	20	a	a	DT
60025	6815	21	pound	pound	NN
60025	6815	22	contains	contain	VBZ
60025	6815	23	a	a	DT
60025	6815	24	very	very	RB
60025	6815	25	large	large	JJ
60025	6815	26	quantity	quantity	NN
60025	6815	27	.	.	.
60025	6816	1	Soak	soak	VB
60025	6816	2	them	-PRON-	PRP
60025	6816	3	in	in	IN
60025	6816	4	water	water	NN
60025	6816	5	for	for	IN
60025	6816	6	five	five	CD
60025	6816	7	or	or	CC
60025	6816	8	six	six	CD
60025	6816	9	hours	hour	NNS
60025	6816	10	or	or	CC
60025	6816	11	more	more	JJR
60025	6816	12	,	,	,
60025	6816	13	(	(	-LRB-
60025	6816	14	it	-PRON-	PRP
60025	6816	15	will	will	MD
60025	6816	16	be	be	VB
60025	6816	17	better	well	JJR
60025	6816	18	to	to	TO
60025	6816	19	soak	soak	VB
60025	6816	20	them	-PRON-	PRP
60025	6816	21	all	all	DT
60025	6816	22	night	night	NN
60025	6816	23	,	,	,
60025	6816	24	)	)	-RRB-
60025	6816	25	and	and	CC
60025	6816	26	then	then	RB
60025	6816	27	boil	boil	VB
60025	6816	28	them	-PRON-	PRP
60025	6816	29	in	in	IN
60025	6816	30	the	the	DT
60025	6816	31	same	same	JJ
60025	6816	32	water	water	NN
60025	6816	33	.	.	.
60025	6817	1	They	-PRON-	PRP
60025	6817	2	should	should	MD
60025	6817	3	boil	boil	VB
60025	6817	4	two	two	CD
60025	6817	5	hours	hour	NNS
60025	6817	6	.	.	.
60025	6818	1	Strain	strain	VB
60025	6818	2	the	the	DT
60025	6818	3	liquid	liquid	NN
60025	6818	4	when	when	WRB
60025	6818	5	done	do	VBN
60025	6818	6	,	,	,
60025	6818	7	and	and	CC
60025	6818	8	let	let	VB
60025	6818	9	it	-PRON-	PRP
60025	6818	10	be	be	VB
60025	6818	11	taken	take	VBN
60025	6818	12	warm	warm	JJ
60025	6818	13	.	.	.
60025	6819	1	RAW	RAW	NNP
60025	6819	2	EGG.--Break	EGG.--Break	NNP
60025	6819	3	a	a	DT
60025	6819	4	fresh	fresh	JJ
60025	6819	5	egg	egg	NN
60025	6819	6	into	into	IN
60025	6819	7	a	a	DT
60025	6819	8	saucer	saucer	NN
60025	6819	9	,	,	,
60025	6819	10	and	and	CC
60025	6819	11	mix	mix	VB
60025	6819	12	a	a	DT
60025	6819	13	little	little	JJ
60025	6819	14	sugar	sugar	NN
60025	6819	15	with	with	IN
60025	6819	16	it	-PRON-	PRP
60025	6819	17	;	;	:
60025	6819	18	also	also	RB
60025	6819	19	,	,	,
60025	6819	20	if	if	IN
60025	6819	21	approved	approve	VBN
60025	6819	22	,	,	,
60025	6819	23	a	a	DT
60025	6819	24	small	small	JJ
60025	6819	25	quantity	quantity	NN
60025	6819	26	of	of	IN
60025	6819	27	wine	wine	NN
60025	6819	28	.	.	.
60025	6820	1	Beat	beat	VB
60025	6820	2	the	the	DT
60025	6820	3	whole	whole	NN
60025	6820	4	to	to	IN
60025	6820	5	a	a	DT
60025	6820	6	strong	strong	JJ
60025	6820	7	froth	froth	NN
60025	6820	8	.	.	.
60025	6821	1	It	-PRON-	PRP
60025	6821	2	is	be	VBZ
60025	6821	3	considered	consider	VBN
60025	6821	4	a	a	DT
60025	6821	5	restorative	restorative	NN
60025	6821	6	.	.	.
60025	6822	1	SODA	soda	NN
60025	6822	2	WATER.--To	water.--to	NN
60025	6822	3	forty	forty	CD
60025	6822	4	grains	grain	NNS
60025	6822	5	of	of	IN
60025	6822	6	carbonate	carbonate	NN
60025	6822	7	of	of	IN
60025	6822	8	soda	soda	NN
60025	6822	9	,	,	,
60025	6822	10	add	add	VB
60025	6822	11	thirty	thirty	CD
60025	6822	12	grains	grain	NNS
60025	6822	13	or	or	CC
60025	6822	14	tartaric	tartaric	NN
60025	6822	15	acid	acid	NN
60025	6822	16	in	in	IN
60025	6822	17	small	small	JJ
60025	6822	18	crystals	crystal	NNS
60025	6822	19	.	.	.
60025	6823	1	Fill	fill	VB
60025	6823	2	a	a	DT
60025	6823	3	soda	soda	NN
60025	6823	4	bottle	bottle	NN
60025	6823	5	with	with	IN
60025	6823	6	spring	spring	NN
60025	6823	7	water	water	NN
60025	6823	8	,	,	,
60025	6823	9	put	put	VBN
60025	6823	10	in	in	IN
60025	6823	11	the	the	DT
60025	6823	12	mixture	mixture	NN
60025	6823	13	,	,	,
60025	6823	14	and	and	CC
60025	6823	15	cork	cork	VB
60025	6823	16	it	-PRON-	PRP
60025	6823	17	instantly	instantly	RB
60025	6823	18	with	with	IN
60025	6823	19	a	a	DT
60025	6823	20	well	well	RB
60025	6823	21	-	-	HYPH
60025	6823	22	fitting	fit	VBG
60025	6823	23	cork	cork	NN
60025	6823	24	.	.	.
60025	6824	1	SEIDLITZ	SEIDLITZ	NNP
60025	6824	2	POWDERS.--Fold	POWDERS.--Fold	NNS
60025	6824	3	in	in	IN
60025	6824	4	a	a	DT
60025	6824	5	white	white	JJ
60025	6824	6	paper	paper	NN
60025	6824	7	one	one	CD
60025	6824	8	drachm	drachm	NN
60025	6824	9	of	of	IN
60025	6824	10	Rochelle	Rochelle	NNP
60025	6824	11	salts	salt	NNS
60025	6824	12	.	.	.
60025	6825	1	In	in	IN
60025	6825	2	a	a	DT
60025	6825	3	blue	blue	JJ
60025	6825	4	paper	paper	NN
60025	6825	5	a	a	DT
60025	6825	6	mixture	mixture	NN
60025	6825	7	of	of	IN
60025	6825	8	twenty	twenty	CD
60025	6825	9	grains	grain	NNS
60025	6825	10	of	of	IN
60025	6825	11	tartaric	tartaric	JJ
60025	6825	12	acid	acid	NN
60025	6825	13	,	,	,
60025	6825	14	and	and	CC
60025	6825	15	twenty	twenty	CD
60025	6825	16	-	-	HYPH
60025	6825	17	five	five	CD
60025	6825	18	grains	grain	NNS
60025	6825	19	of	of	IN
60025	6825	20	carbonate	carbonate	NN
60025	6825	21	of	of	IN
60025	6825	22	soda	soda	NN
60025	6825	23	.	.	.
60025	6826	1	They	-PRON-	PRP
60025	6826	2	should	should	MD
60025	6826	3	all	all	RB
60025	6826	4	be	be	VB
60025	6826	5	pulverized	pulverize	VBN
60025	6826	6	very	very	RB
60025	6826	7	fine	fine	JJ
60025	6826	8	.	.	.
60025	6827	1	Put	put	VB
60025	6827	2	the	the	DT
60025	6827	3	contents	content	NNS
60025	6827	4	of	of	IN
60025	6827	5	the	the	DT
60025	6827	6	white	white	JJ
60025	6827	7	paper	paper	NNP
60025	6827	8	into	into	IN
60025	6827	9	a	a	DT
60025	6827	10	tumbler	tumbler	NN
60025	6827	11	not	not	RB
60025	6827	12	quite	quite	RB
60025	6827	13	half	half	RB
60025	6827	14	full	full	JJ
60025	6827	15	of	of	IN
60025	6827	16	cold	cold	JJ
60025	6827	17	water	water	NN
60025	6827	18	,	,	,
60025	6827	19	and	and	CC
60025	6827	20	stir	stir	VB
60025	6827	21	it	-PRON-	PRP
60025	6827	22	till	till	IN
60025	6827	23	dissolved	dissolve	VBN
60025	6827	24	.	.	.
60025	6828	1	Then	then	RB
60025	6828	2	put	put	VB
60025	6828	3	the	the	DT
60025	6828	4	mixture	mixture	NN
60025	6828	5	from	from	IN
60025	6828	6	the	the	DT
60025	6828	7	blue	blue	JJ
60025	6828	8	paper	paper	NN
60025	6828	9	into	into	IN
60025	6828	10	another	another	DT
60025	6828	11	tumbler	tumbler	NN
60025	6828	12	with	with	IN
60025	6828	13	the	the	DT
60025	6828	14	same	same	JJ
60025	6828	15	quantity	quantity	NN
60025	6828	16	of	of	IN
60025	6828	17	water	water	NN
60025	6828	18	,	,	,
60025	6828	19	and	and	CC
60025	6828	20	stir	stir	VB
60025	6828	21	that	that	DT
60025	6828	22	also	also	RB
60025	6828	23	.	.	.
60025	6829	1	When	when	WRB
60025	6829	2	the	the	DT
60025	6829	3	powders	powder	NNS
60025	6829	4	are	be	VBP
60025	6829	5	dissolved	dissolve	VBN
60025	6829	6	in	in	IN
60025	6829	7	both	both	DT
60025	6829	8	tumblers	tumbler	NNS
60025	6829	9	,	,	,
60025	6829	10	pour	pour	VB
60025	6829	11	the	the	DT
60025	6829	12	first	first	JJ
60025	6829	13	into	into	IN
60025	6829	14	the	the	DT
60025	6829	15	other	other	JJ
60025	6829	16	,	,	,
60025	6829	17	and	and	CC
60025	6829	18	it	-PRON-	PRP
60025	6829	19	will	will	MD
60025	6829	20	effervesce	effervesce	VB
60025	6829	21	immediately	immediately	RB
60025	6829	22	.	.	.
60025	6830	1	Drink	drink	VB
60025	6830	2	it	-PRON-	PRP
60025	6830	3	quickly	quickly	RB
60025	6830	4	while	while	IN
60025	6830	5	foaming	foam	VBG
60025	6830	6	.	.	.
60025	6831	1	BITTERS.--Take	bitters.--take	VB
60025	6831	2	two	two	CD
60025	6831	3	ounces	ounce	NNS
60025	6831	4	of	of	IN
60025	6831	5	gentian	gentian	NNP
60025	6831	6	root	root	NNP
60025	6831	7	,	,	,
60025	6831	8	an	an	DT
60025	6831	9	ounce	ounce	NN
60025	6831	10	of	of	IN
60025	6831	11	Virginia	Virginia	NNP
60025	6831	12	snake	snake	NN
60025	6831	13	root	root	NN
60025	6831	14	,	,	,
60025	6831	15	an	an	DT
60025	6831	16	ounce	ounce	NN
60025	6831	17	of	of	IN
60025	6831	18	the	the	DT
60025	6831	19	yellow	yellow	JJ
60025	6831	20	paring	paring	NN
60025	6831	21	of	of	IN
60025	6831	22	orange	orange	NN
60025	6831	23	peel	peel	NN
60025	6831	24	,	,	,
60025	6831	25	and	and	CC
60025	6831	26	half	half	PDT
60025	6831	27	a	a	DT
60025	6831	28	drachm	drachm	NN
60025	6831	29	of	of	IN
60025	6831	30	cochineal	cochineal	NN
60025	6831	31	.	.	.
60025	6832	1	Steep	steep	VB
60025	6832	2	these	these	DT
60025	6832	3	ingredients	ingredient	NNS
60025	6832	4	,	,	,
60025	6832	5	for	for	IN
60025	6832	6	a	a	DT
60025	6832	7	week	week	NN
60025	6832	8	or	or	CC
60025	6832	9	more	more	JJR
60025	6832	10	,	,	,
60025	6832	11	in	in	IN
60025	6832	12	a	a	DT
60025	6832	13	quart	quart	NN
60025	6832	14	of	of	IN
60025	6832	15	Madeira	madeira	NN
60025	6832	16	or	or	CC
60025	6832	17	sherry	sherry	VB
60025	6832	18	wine	wine	NN
60025	6832	19	,	,	,
60025	6832	20	or	or	CC
60025	6832	21	brandy	brandy	NN
60025	6832	22	.	.	.
60025	6833	1	When	when	WRB
60025	6833	2	they	-PRON-	PRP
60025	6833	3	are	be	VBP
60025	6833	4	thoroughly	thoroughly	RB
60025	6833	5	infused	infuse	VBN
60025	6833	6	,	,	,
60025	6833	7	strain	strain	VB
60025	6833	8	and	and	CC
60025	6833	9	filter	filter	VB
60025	6833	10	the	the	DT
60025	6833	11	liquor	liquor	NN
60025	6833	12	,	,	,
60025	6833	13	and	and	CC
60025	6833	14	bottle	bottle	VB
60025	6833	15	it	-PRON-	PRP
60025	6833	16	for	for	IN
60025	6833	17	use	use	NN
60025	6833	18	.	.	.
60025	6834	1	This	this	DT
60025	6834	2	is	be	VBZ
60025	6834	3	considered	consider	VBN
60025	6834	4	a	a	DT
60025	6834	5	good	good	JJ
60025	6834	6	tonic	tonic	NN
60025	6834	7	,	,	,
60025	6834	8	taken	take	VBN
60025	6834	9	in	in	IN
60025	6834	10	a	a	DT
60025	6834	11	small	small	JJ
60025	6834	12	cordial	cordial	JJ
60025	6834	13	glass	glass	NN
60025	6834	14	about	about	IN
60025	6834	15	noon	noon	NN
60025	6834	16	.	.	.
60025	6835	1	ESSENCE	essence	NN
60025	6835	2	OF	of	IN
60025	6835	3	PEPPERMINT.--Mix	PEPPERMINT.--Mix	``
60025	6835	4	an	an	DT
60025	6835	5	ounce	ounce	NN
60025	6835	6	of	of	IN
60025	6835	7	oil	oil	NN
60025	6835	8	of	of	IN
60025	6835	9	peppermint	peppermint	NN
60025	6835	10	with	with	IN
60025	6835	11	a	a	DT
60025	6835	12	pint	pint	NN
60025	6835	13	of	of	IN
60025	6835	14	alcohol	alcohol	NN
60025	6835	15	.	.	.
60025	6836	1	Then	then	RB
60025	6836	2	colour	colour	VB
60025	6836	3	it	-PRON-	PRP
60025	6836	4	by	by	IN
60025	6836	5	putting	put	VBG
60025	6836	6	in	in	RP
60025	6836	7	some	some	DT
60025	6836	8	leaves	leave	NNS
60025	6836	9	of	of	IN
60025	6836	10	green	green	JJ
60025	6836	11	mint	mint	NN
60025	6836	12	.	.	.
60025	6837	1	Let	let	VB
60025	6837	2	it	-PRON-	PRP
60025	6837	3	stand	stand	VB
60025	6837	4	till	till	IN
60025	6837	5	the	the	DT
60025	6837	6	colour	colour	NN
60025	6837	7	is	be	VBZ
60025	6837	8	a	a	DT
60025	6837	9	fine	fine	JJ
60025	6837	10	green	green	NN
60025	6837	11	;	;	:
60025	6837	12	then	then	RB
60025	6837	13	filter	filter	VB
60025	6837	14	it	-PRON-	PRP
60025	6837	15	through	through	IN
60025	6837	16	blotting	blot	VBG
60025	6837	17	paper	paper	NN
60025	6837	18	.	.	.
60025	6838	1	Drop	drop	VB
60025	6838	2	it	-PRON-	PRP
60025	6838	3	on	on	IN
60025	6838	4	sugar	sugar	NN
60025	6838	5	when	when	WRB
60025	6838	6	you	-PRON-	PRP
60025	6838	7	take	take	VBP
60025	6838	8	it	-PRON-	PRP
60025	6838	9	.	.	.
60025	6839	1	Essence	essence	NN
60025	6839	2	of	of	IN
60025	6839	3	pennyroyal	pennyroyal	NN
60025	6839	4	,	,	,
60025	6839	5	mint	mint	NN
60025	6839	6	,	,	,
60025	6839	7	cinnamon	cinnamon	NN
60025	6839	8	,	,	,
60025	6839	9	cloves	clove	NNS
60025	6839	10	,	,	,
60025	6839	11	&	&	CC
60025	6839	12	c.	c.	NNP
60025	6839	13	may	may	MD
60025	6839	14	all	all	DT
60025	6839	15	be	be	VB
60025	6839	16	prepared	prepare	VBN
60025	6839	17	in	in	IN
60025	6839	18	the	the	DT
60025	6839	19	same	same	JJ
60025	6839	20	manner	manner	NN
60025	6839	21	by	by	IN
60025	6839	22	mixing	mix	VBG
60025	6839	23	a	a	DT
60025	6839	24	portion	portion	NN
60025	6839	25	of	of	IN
60025	6839	26	the	the	DT
60025	6839	27	essential	essential	JJ
60025	6839	28	oil	oil	NN
60025	6839	29	with	with	IN
60025	6839	30	a	a	DT
60025	6839	31	little	little	JJ
60025	6839	32	alcohol	alcohol	NN
60025	6839	33	.	.	.
60025	6840	1	You	-PRON-	PRP
60025	6840	2	may	may	MD
60025	6840	3	obtain	obtain	VB
60025	6840	4	liquid	liquid	NN
60025	6840	5	camphor	camphor	VBN
60025	6840	6	by	by	IN
60025	6840	7	breaking	break	VBG
60025	6840	8	up	up	RP
60025	6840	9	and	and	CC
60025	6840	10	dissolving	dissolve	VBG
60025	6840	11	a	a	DT
60025	6840	12	lump	lump	NN
60025	6840	13	in	in	IN
60025	6840	14	white	white	JJ
60025	6840	15	brandy	brandy	NN
60025	6840	16	or	or	CC
60025	6840	17	spirit	spirit	NN
60025	6840	18	of	of	IN
60025	6840	19	wine	wine	NN
60025	6840	20	.	.	.
60025	6841	1	LAVENDER	LAVENDER	NNP
60025	6841	2	COMPOUND.--Fill	compound.--fill	VBP
60025	6841	3	a	a	DT
60025	6841	4	quart	quart	NN
60025	6841	5	bottle	bottle	NN
60025	6841	6	with	with	IN
60025	6841	7	lavender	lavender	NN
60025	6841	8	blossoms	blossom	NNS
60025	6841	9	freshly	freshly	RB
60025	6841	10	gathered	gather	VBN
60025	6841	11	,	,	,
60025	6841	12	and	and	CC
60025	6841	13	put	put	VBN
60025	6841	14	in	in	RP
60025	6841	15	loosely	loosely	RB
60025	6841	16	;	;	:
60025	6841	17	then	then	RB
60025	6841	18	pour	pour	VB
60025	6841	19	in	in	RP
60025	6841	20	as	as	RB
60025	6841	21	much	much	JJ
60025	6841	22	of	of	IN
60025	6841	23	the	the	DT
60025	6841	24	best	good	JJS
60025	6841	25	brandy	brandy	NN
60025	6841	26	as	as	IN
60025	6841	27	it	-PRON-	PRP
60025	6841	28	will	will	MD
60025	6841	29	contain	contain	VB
60025	6841	30	.	.	.
60025	6842	1	Let	let	VB
60025	6842	2	it	-PRON-	PRP
60025	6842	3	stand	stand	VB
60025	6842	4	a	a	DT
60025	6842	5	fortnight	fortnight	NN
60025	6842	6	,	,	,
60025	6842	7	and	and	CC
60025	6842	8	then	then	RB
60025	6842	9	strain	strain	VB
60025	6842	10	it	-PRON-	PRP
60025	6842	11	.	.	.
60025	6843	1	Afterwards	afterwards	RB
60025	6843	2	,	,	,
60025	6843	3	mix	mix	VB
60025	6843	4	with	with	IN
60025	6843	5	it	-PRON-	PRP
60025	6843	6	of	of	IN
60025	6843	7	powdered	powdered	JJ
60025	6843	8	cloves	clove	NNS
60025	6843	9	,	,	,
60025	6843	10	mace	mace	NN
60025	6843	11	,	,	,
60025	6843	12	nutmeg	nutmeg	NNP
60025	6843	13	and	and	CC
60025	6843	14	cochineal	cochineal	NNP
60025	6843	15	,	,	,
60025	6843	16	a	a	DT
60025	6843	17	quarter	quarter	NN
60025	6843	18	of	of	IN
60025	6843	19	an	an	DT
60025	6843	20	ounce	ounce	NN
60025	6843	21	of	of	IN
60025	6843	22	each	each	DT
60025	6843	23	;	;	:
60025	6843	24	and	and	CC
60025	6843	25	cork	cork	VB
60025	6843	26	it	-PRON-	PRP
60025	6843	27	up	up	RP
60025	6843	28	for	for	IN
60025	6843	29	use	use	NN
60025	6843	30	in	in	IN
60025	6843	31	small	small	JJ
60025	6843	32	bottles	bottle	NNS
60025	6843	33	.	.	.
60025	6844	1	When	when	WRB
60025	6844	2	taken	take	VBN
60025	6844	3	,	,	,
60025	6844	4	a	a	DT
60025	6844	5	little	little	JJ
60025	6844	6	should	should	MD
60025	6844	7	be	be	VB
60025	6844	8	dropped	drop	VBN
60025	6844	9	on	on	IN
60025	6844	10	a	a	DT
60025	6844	11	lump	lump	NN
60025	6844	12	of	of	IN
60025	6844	13	sugar	sugar	NN
60025	6844	14	.	.	.
60025	6845	1	LEAD	LEAD	NNP
60025	6845	2	WATER.--Mix	WATER.--Mix	``
60025	6845	3	two	two	CD
60025	6845	4	table	table	NN
60025	6845	5	-	-	HYPH
60025	6845	6	spoonfuls	spoonful	NNS
60025	6845	7	of	of	IN
60025	6845	8	extract	extract	NN
60025	6845	9	of	of	IN
60025	6845	10	lead	lead	NN
60025	6845	11	with	with	IN
60025	6845	12	a	a	DT
60025	6845	13	bottle	bottle	NN
60025	6845	14	of	of	IN
60025	6845	15	rain	rain	NN
60025	6845	16	or	or	CC
60025	6845	17	river	river	NN
60025	6845	18	water	water	NN
60025	6845	19	.	.	.
60025	6846	1	Then	then	RB
60025	6846	2	add	add	VB
60025	6846	3	two	two	CD
60025	6846	4	table	table	NN
60025	6846	5	-	-	HYPH
60025	6846	6	spoonfuls	spoonful	NNS
60025	6846	7	of	of	IN
60025	6846	8	brandy	brandy	NN
60025	6846	9	,	,	,
60025	6846	10	and	and	CC
60025	6846	11	shake	shake	VB
60025	6846	12	it	-PRON-	PRP
60025	6846	13	well	well	RB
60025	6846	14	.	.	.
60025	6847	1	REMEDY	REMEDY	NNP
60025	6847	2	FOR	for	IN
60025	6847	3	A	a	DT
60025	6847	4	BURN	BURN	NNP
60025	6847	5	.	.	.
60025	6848	1	[	[	-LRB-
60025	6848	2	N]--After	N]--After	NNP
60025	6848	3	immediately	immediately	RB
60025	6848	4	applying	apply	VBG
60025	6848	5	sweet	sweet	JJ
60025	6848	6	oil	oil	NN
60025	6848	7	,	,	,
60025	6848	8	scrape	scrape	VB
60025	6848	9	the	the	DT
60025	6848	10	inside	inside	NN
60025	6848	11	of	of	IN
60025	6848	12	a	a	DT
60025	6848	13	raw	raw	JJ
60025	6848	14	potato	potato	NN
60025	6848	15	,	,	,
60025	6848	16	and	and	CC
60025	6848	17	lay	lie	VBD
60025	6848	18	some	some	DT
60025	6848	19	of	of	IN
60025	6848	20	it	-PRON-	PRP
60025	6848	21	on	on	IN
60025	6848	22	the	the	DT
60025	6848	23	place	place	NN
60025	6848	24	,	,	,
60025	6848	25	securing	secure	VBG
60025	6848	26	it	-PRON-	PRP
60025	6848	27	with	with	IN
60025	6848	28	a	a	DT
60025	6848	29	rag	rag	NN
60025	6848	30	.	.	.
60025	6849	1	In	in	IN
60025	6849	2	a	a	DT
60025	6849	3	short	short	JJ
60025	6849	4	time	time	NN
60025	6849	5	put	put	VBN
60025	6849	6	on	on	IN
60025	6849	7	fresh	fresh	JJ
60025	6849	8	potato	potato	NN
60025	6849	9	,	,	,
60025	6849	10	and	and	CC
60025	6849	11	repeat	repeat	VB
60025	6849	12	this	this	DT
60025	6849	13	application	application	NN
60025	6849	14	very	very	RB
60025	6849	15	frequently	frequently	RB
60025	6849	16	.	.	.
60025	6850	1	It	-PRON-	PRP
60025	6850	2	will	will	MD
60025	6850	3	give	give	VB
60025	6850	4	immediate	immediate	JJ
60025	6850	5	ease	ease	NN
60025	6850	6	,	,	,
60025	6850	7	and	and	CC
60025	6850	8	draw	draw	VB
60025	6850	9	out	out	RP
60025	6850	10	the	the	DT
60025	6850	11	fire	fire	NN
60025	6850	12	.	.	.
60025	6851	1	Of	of	RB
60025	6851	2	course	course	RB
60025	6851	3	,	,	,
60025	6851	4	if	if	IN
60025	6851	5	the	the	DT
60025	6851	6	burn	burn	NN
60025	6851	7	is	be	VBZ
60025	6851	8	bad	bad	JJ
60025	6851	9	,	,	,
60025	6851	10	it	-PRON-	PRP
60025	6851	11	is	be	VBZ
60025	6851	12	best	good	JJS
60025	6851	13	to	to	TO
60025	6851	14	send	send	VB
60025	6851	15	for	for	IN
60025	6851	16	a	a	DT
60025	6851	17	physician	physician	NN
60025	6851	18	.	.	.
60025	6852	1	FOOTNOTES	footnote	NNS
60025	6852	2	:	:	:
60025	6852	3	[	[	-LRB-
60025	6852	4	N	n	NN
60025	6852	5	]	]	-RRB-
60025	6852	6	These	these	DT
60025	6852	7	remedies	remedy	NNS
60025	6852	8	are	be	VBP
60025	6852	9	all	all	DT
60025	6852	10	very	very	RB
60025	6852	11	simple	simple	JJ
60025	6852	12	;	;	:
60025	6852	13	but	but	CC
60025	6852	14	the	the	DT
60025	6852	15	author	author	NN
60025	6852	16	_	_	NNP
60025	6852	17	knows	know	VBZ
60025	6852	18	_	_	IN
60025	6852	19	them	-PRON-	PRP
60025	6852	20	to	to	TO
60025	6852	21	have	have	VB
60025	6852	22	been	be	VBN
60025	6852	23	efficacious	efficacious	JJ
60025	6852	24	whenever	whenever	WRB
60025	6852	25	tried	try	VBN
60025	6852	26	.	.	.
60025	6853	1	FOR	for	IN
60025	6853	2	CHILBLAINS.--Dip	CHILBLAINS.--Dip	NNS
60025	6853	3	the	the	DT
60025	6853	4	feet	foot	NNS
60025	6853	5	every	every	DT
60025	6853	6	night	night	NN
60025	6853	7	and	and	CC
60025	6853	8	morning	morning	NN
60025	6853	9	in	in	IN
60025	6853	10	cold	cold	JJ
60025	6853	11	water	water	NN
60025	6853	12	,	,	,
60025	6853	13	withdrawing	withdraw	VBG
60025	6853	14	them	-PRON-	PRP
60025	6853	15	in	in	IN
60025	6853	16	a	a	DT
60025	6853	17	minute	minute	NN
60025	6853	18	or	or	CC
60025	6853	19	two	two	CD
60025	6853	20	,	,	,
60025	6853	21	and	and	CC
60025	6853	22	drying	dry	VBG
60025	6853	23	them	-PRON-	PRP
60025	6853	24	by	by	IN
60025	6853	25	rubbing	rub	VBG
60025	6853	26	them	-PRON-	PRP
60025	6853	27	very	very	RB
60025	6853	28	hard	hard	RB
60025	6853	29	with	with	IN
60025	6853	30	a	a	DT
60025	6853	31	coarse	coarse	JJ
60025	6853	32	towel	towel	NN
60025	6853	33	.	.	.
60025	6854	1	To	to	TO
60025	6854	2	put	put	VB
60025	6854	3	them	-PRON-	PRP
60025	6854	4	immediately	immediately	RB
60025	6854	5	into	into	IN
60025	6854	6	a	a	DT
60025	6854	7	pail	pail	NN
60025	6854	8	of	of	IN
60025	6854	9	brine	brine	NN
60025	6854	10	brought	bring	VBN
60025	6854	11	from	from	IN
60025	6854	12	a	a	DT
60025	6854	13	pickle	pickle	NN
60025	6854	14	tub	tub	NN
60025	6854	15	is	be	VBZ
60025	6854	16	another	another	DT
60025	6854	17	excellent	excellent	JJ
60025	6854	18	remedy	remedy	NN
60025	6854	19	when	when	WRB
60025	6854	20	feet	foot	NNS
60025	6854	21	are	be	VBP
60025	6854	22	found	find	VBN
60025	6854	23	to	to	TO
60025	6854	24	be	be	VB
60025	6854	25	frosted	frost	VBN
60025	6854	26	.	.	.
60025	6855	1	FOR	for	IN
60025	6855	2	CORNS.--Mix	CORNS.--Mix	``
60025	6855	3	together	together	RB
60025	6855	4	a	a	DT
60025	6855	5	little	little	JJ
60025	6855	6	Indian	indian	JJ
60025	6855	7	meal	meal	NN
60025	6855	8	and	and	CC
60025	6855	9	cold	cold	JJ
60025	6855	10	water	water	NN
60025	6855	11	,	,	,
60025	6855	12	till	till	IN
60025	6855	13	it	-PRON-	PRP
60025	6855	14	is	be	VBZ
60025	6855	15	about	about	IN
60025	6855	16	the	the	DT
60025	6855	17	consistence	consistence	NN
60025	6855	18	of	of	IN
60025	6855	19	thick	thick	JJ
60025	6855	20	mush	mush	NN
60025	6855	21	.	.	.
60025	6856	1	Then	then	RB
60025	6856	2	bind	bind	VB
60025	6856	3	it	-PRON-	PRP
60025	6856	4	on	on	IN
60025	6856	5	the	the	DT
60025	6856	6	corn	corn	NN
60025	6856	7	by	by	IN
60025	6856	8	wrapping	wrap	VBG
60025	6856	9	a	a	DT
60025	6856	10	small	small	JJ
60025	6856	11	slip	slip	NN
60025	6856	12	of	of	IN
60025	6856	13	thin	thin	JJ
60025	6856	14	rag	rag	NN
60025	6856	15	round	round	IN
60025	6856	16	the	the	DT
60025	6856	17	toe	toe	NN
60025	6856	18	.	.	.
60025	6857	1	It	-PRON-	PRP
60025	6857	2	will	will	MD
60025	6857	3	not	not	RB
60025	6857	4	prevent	prevent	VB
60025	6857	5	you	-PRON-	PRP
60025	6857	6	from	from	IN
60025	6857	7	wearing	wear	VBG
60025	6857	8	your	-PRON-	PRP$
60025	6857	9	shoe	shoe	NN
60025	6857	10	and	and	CC
60025	6857	11	stocking	stocking	NN
60025	6857	12	.	.	.
60025	6858	1	In	in	IN
60025	6858	2	two	two	CD
60025	6858	3	or	or	CC
60025	6858	4	three	three	CD
60025	6858	5	hours	hour	NNS
60025	6858	6	take	take	VB
60025	6858	7	it	-PRON-	PRP
60025	6858	8	off	off	RP
60025	6858	9	,	,	,
60025	6858	10	and	and	CC
60025	6858	11	you	-PRON-	PRP
60025	6858	12	will	will	MD
60025	6858	13	find	find	VB
60025	6858	14	the	the	DT
60025	6858	15	corn	corn	NN
60025	6858	16	much	much	RB
60025	6858	17	softened	soften	VBN
60025	6858	18	.	.	.
60025	6859	1	Cut	cut	VB
60025	6859	2	off	off	RP
60025	6859	3	as	as	RB
60025	6859	4	much	much	JJ
60025	6859	5	of	of	IN
60025	6859	6	it	-PRON-	PRP
60025	6859	7	as	as	IN
60025	6859	8	is	be	VBZ
60025	6859	9	soft	soft	JJ
60025	6859	10	with	with	IN
60025	6859	11	a	a	DT
60025	6859	12	penknife	penknife	NN
60025	6859	13	or	or	CC
60025	6859	14	scissors	scissor	NNS
60025	6859	15	.	.	.
60025	6860	1	Then	then	RB
60025	6860	2	put	put	VB
60025	6860	3	on	on	RP
60025	6860	4	a	a	DT
60025	6860	5	fresh	fresh	JJ
60025	6860	6	poultice	poultice	NN
60025	6860	7	,	,	,
60025	6860	8	and	and	CC
60025	6860	9	repeat	repeat	VB
60025	6860	10	it	-PRON-	PRP
60025	6860	11	till	till	IN
60025	6860	12	the	the	DT
60025	6860	13	corn	corn	NN
60025	6860	14	is	be	VBZ
60025	6860	15	entirely	entirely	RB
60025	6860	16	levelled	level	VBN
60025	6860	17	,	,	,
60025	6860	18	as	as	IN
60025	6860	19	it	-PRON-	PRP
60025	6860	20	will	will	MD
60025	6860	21	be	be	VB
60025	6860	22	after	after	IN
60025	6860	23	a	a	DT
60025	6860	24	few	few	JJ
60025	6860	25	regular	regular	JJ
60025	6860	26	applications	application	NNS
60025	6860	27	of	of	IN
60025	6860	28	the	the	DT
60025	6860	29	remedy	remedy	NN
60025	6860	30	;	;	:
60025	6860	31	which	which	WDT
60025	6860	32	will	will	MD
60025	6860	33	be	be	VB
60025	6860	34	found	find	VBN
60025	6860	35	successful	successful	JJ
60025	6860	36	whenever	whenever	WRB
60025	6860	37	the	the	DT
60025	6860	38	corn	corn	NN
60025	6860	39	returns	return	NNS
60025	6860	40	.	.	.
60025	6861	1	There	there	EX
60025	6861	2	is	be	VBZ
60025	6861	3	no	no	DT
60025	6861	4	permanent	permanent	JJ
60025	6861	5	cure	cure	NN
60025	6861	6	for	for	IN
60025	6861	7	them	-PRON-	PRP
60025	6861	8	.	.	.
60025	6862	1	WARTS.--To	warts.--to	CD
60025	6862	2	remove	remove	VB
60025	6862	3	the	the	DT
60025	6862	4	hard	hard	JJ
60025	6862	5	callous	callous	JJ
60025	6862	6	horny	horny	NN
60025	6862	7	warts	wart	NNS
60025	6862	8	which	which	WDT
60025	6862	9	sometimes	sometimes	RB
60025	6862	10	appear	appear	VBP
60025	6862	11	on	on	IN
60025	6862	12	the	the	DT
60025	6862	13	hands	hand	NNS
60025	6862	14	of	of	IN
60025	6862	15	children	child	NNS
60025	6862	16	,	,	,
60025	6862	17	touch	touch	VB
60025	6862	18	the	the	DT
60025	6862	19	wart	wart	NN
60025	6862	20	carefully	carefully	RB
60025	6862	21	with	with	IN
60025	6862	22	a	a	DT
60025	6862	23	new	new	JJ
60025	6862	24	pen	pen	NN
60025	6862	25	dipped	dip	VBD
60025	6862	26	slightly	slightly	RB
60025	6862	27	in	in	IN
60025	6862	28	aqua	aqua	NNP
60025	6862	29	-	-	HYPH
60025	6862	30	fortis	fortis	NNP
60025	6862	31	.	.	.
60025	6863	1	It	-PRON-	PRP
60025	6863	2	will	will	MD
60025	6863	3	give	give	VB
60025	6863	4	no	no	DT
60025	6863	5	pain	pain	NN
60025	6863	6	;	;	:
60025	6863	7	and	and	CC
60025	6863	8	after	after	IN
60025	6863	9	repeating	repeat	VBG
60025	6863	10	it	-PRON-	PRP
60025	6863	11	a	a	DT
60025	6863	12	few	few	JJ
60025	6863	13	times	time	NNS
60025	6863	14	,	,	,
60025	6863	15	the	the	DT
60025	6863	16	wart	wart	NN
60025	6863	17	will	will	MD
60025	6863	18	be	be	VB
60025	6863	19	found	find	VBN
60025	6863	20	so	so	RB
60025	6863	21	loose	loose	JJ
60025	6863	22	as	as	IN
60025	6863	23	to	to	TO
60025	6863	24	come	come	VB
60025	6863	25	off	off	RP
60025	6863	26	by	by	IN
60025	6863	27	rubbing	rub	VBG
60025	6863	28	it	-PRON-	PRP
60025	6863	29	with	with	IN
60025	6863	30	the	the	DT
60025	6863	31	finger	finger	NN
60025	6863	32	.	.	.
60025	6864	1	RING	ring	NN
60025	6864	2	-	-	HYPH
60025	6864	3	WORMS.--Rub	worms.--rub	JJ
60025	6864	4	mercurial	mercurial	JJ
60025	6864	5	ointment	ointment	NN
60025	6864	6	on	on	IN
60025	6864	7	the	the	DT
60025	6864	8	ring	ring	NN
60025	6864	9	-	-	HYPH
60025	6864	10	worm	worm	NN
60025	6864	11	previous	previous	JJ
60025	6864	12	to	to	IN
60025	6864	13	going	go	VBG
60025	6864	14	to	to	IN
60025	6864	15	bed	bed	NN
60025	6864	16	,	,	,
60025	6864	17	and	and	CC
60025	6864	18	do	do	VBP
60025	6864	19	not	not	RB
60025	6864	20	wash	wash	VB
60025	6864	21	it	-PRON-	PRP
60025	6864	22	off	off	RP
60025	6864	23	till	till	IN
60025	6864	24	morning	morning	NN
60025	6864	25	.	.	.
60025	6865	1	It	-PRON-	PRP
60025	6865	2	will	will	MD
60025	6865	3	effect	effect	VB
60025	6865	4	a	a	DT
60025	6865	5	cure	cure	NN
60025	6865	6	if	if	IN
60025	6865	7	persevered	persevere	VBN
60025	6865	8	in	in	RB
60025	6865	9	;	;	:
60025	6865	10	sometimes	sometimes	RB
60025	6865	11	in	in	IN
60025	6865	12	less	less	JJR
60025	6865	13	than	than	IN
60025	6865	14	a	a	DT
60025	6865	15	week	week	NN
60025	6865	16	.	.	.
60025	6866	1	MUSQUITO	MUSQUITO	NNP
60025	6866	2	BITES.--Salt	BITES.--Salt	VBD
60025	6866	3	wetted	wet	VBN
60025	6866	4	into	into	IN
60025	6866	5	a	a	DT
60025	6866	6	sort	sort	NN
60025	6866	7	of	of	IN
60025	6866	8	paste	paste	NN
60025	6866	9	,	,	,
60025	6866	10	with	with	IN
60025	6866	11	a	a	DT
60025	6866	12	little	little	JJ
60025	6866	13	vinegar	vinegar	NN
60025	6866	14	,	,	,
60025	6866	15	and	and	CC
60025	6866	16	plastered	plaster	VBD
60025	6866	17	on	on	IN
60025	6866	18	the	the	DT
60025	6866	19	bite	bite	NN
60025	6866	20	,	,	,
60025	6866	21	will	will	MD
60025	6866	22	immediately	immediately	RB
60025	6866	23	allay	allay	VB
60025	6866	24	the	the	DT
60025	6866	25	pain	pain	NN
60025	6866	26	;	;	:
60025	6866	27	and	and	CC
60025	6866	28	if	if	IN
60025	6866	29	not	not	RB
60025	6866	30	rubbed	rub	VBN
60025	6866	31	,	,	,
60025	6866	32	no	no	DT
60025	6866	33	mark	mark	NN
60025	6866	34	will	will	MD
60025	6866	35	be	be	VB
60025	6866	36	seen	see	VBN
60025	6866	37	next	next	JJ
60025	6866	38	day	day	NN
60025	6866	39	.	.	.
60025	6867	1	It	-PRON-	PRP
60025	6867	2	is	be	VBZ
60025	6867	3	well	well	JJ
60025	6867	4	to	to	TO
60025	6867	5	keep	keep	VB
60025	6867	6	salt	salt	NN
60025	6867	7	and	and	CC
60025	6867	8	vinegar	vinegar	VB
60025	6867	9	always	always	RB
60025	6867	10	in	in	IN
60025	6867	11	a	a	DT
60025	6867	12	chamber	chamber	NN
60025	6867	13	that	that	WDT
60025	6867	14	is	be	VBZ
60025	6867	15	infested	infest	VBN
60025	6867	16	with	with	IN
60025	6867	17	musquitoes	musquitoe	NNS
60025	6867	18	.	.	.
60025	6868	1	It	-PRON-	PRP
60025	6868	2	is	be	VBZ
60025	6868	3	also	also	RB
60025	6868	4	good	good	JJ
60025	6868	5	for	for	IN
60025	6868	6	the	the	DT
60025	6868	7	sting	sting	NN
60025	6868	8	of	of	IN
60025	6868	9	a	a	DT
60025	6868	10	wasp	wasp	NN
60025	6868	11	or	or	CC
60025	6868	12	bee	bee	NN
60025	6868	13	;	;	:
60025	6868	14	and	and	CC
60025	6868	15	for	for	IN
60025	6868	16	the	the	DT
60025	6868	17	bite	bite	NN
60025	6868	18	of	of	IN
60025	6868	19	any	any	DT
60025	6868	20	venomous	venomous	JJ
60025	6868	21	animal	animal	NN
60025	6868	22	,	,	,
60025	6868	23	if	if	IN
60025	6868	24	applied	apply	VBN
60025	6868	25	immediately	immediately	RB
60025	6868	26	.	.	.
60025	6869	1	It	-PRON-	PRP
60025	6869	2	should	should	MD
60025	6869	3	be	be	VB
60025	6869	4	left	leave	VBN
60025	6869	5	on	on	RP
60025	6869	6	till	till	IN
60025	6869	7	it	-PRON-	PRP
60025	6869	8	becomes	become	VBZ
60025	6869	9	dry	dry	JJ
60025	6869	10	,	,	,
60025	6869	11	and	and	CC
60025	6869	12	then	then	RB
60025	6869	13	renewed	renew	VBD
60025	6869	14	.	.	.
60025	6870	1	ANTIDOTE	antidote	NN
60025	6870	2	FOR	for	IN
60025	6870	3	LAUDANUM.--When	laudanum.--when	NN
60025	6870	4	so	so	RB
60025	6870	5	large	large	JJ
60025	6870	6	a	a	DT
60025	6870	7	quantity	quantity	NN
60025	6870	8	of	of	IN
60025	6870	9	laudanum	laudanum	NN
60025	6870	10	has	have	VBZ
60025	6870	11	been	be	VBN
60025	6870	12	swallowed	swallow	VBN
60025	6870	13	as	as	IN
60025	6870	14	to	to	TO
60025	6870	15	produce	produce	VB
60025	6870	16	dangerous	dangerous	JJ
60025	6870	17	effects	effect	NNS
60025	6870	18	,	,	,
60025	6870	19	the	the	DT
60025	6870	20	fatal	fatal	JJ
60025	6870	21	drowsiness	drowsiness	NN
60025	6870	22	has	have	VBZ
60025	6870	23	been	be	VBN
60025	6870	24	prevented	prevent	VBN
60025	6870	25	when	when	WRB
60025	6870	26	all	all	DT
60025	6870	27	other	other	JJ
60025	6870	28	remedies	remedy	NNS
60025	6870	29	have	have	VBP
60025	6870	30	failed	fail	VBN
60025	6870	31	,	,	,
60025	6870	32	by	by	IN
60025	6870	33	administering	administer	VBG
60025	6870	34	a	a	DT
60025	6870	35	cup	cup	NN
60025	6870	36	of	of	IN
60025	6870	37	the	the	DT
60025	6870	38	strongest	strong	JJS
60025	6870	39	possible	possible	JJ
60025	6870	40	coffee	coffee	NN
60025	6870	41	.	.	.
60025	6871	1	The	the	DT
60025	6871	2	patient	patient	NN
60025	6871	3	has	have	VBZ
60025	6871	4	revived	revive	VBN
60025	6871	5	and	and	CC
60025	6871	6	recovered	recover	VBN
60025	6871	7	,	,	,
60025	6871	8	and	and	CC
60025	6871	9	no	no	DT
60025	6871	10	ill	ill	JJ
60025	6871	11	effects	effect	NNS
60025	6871	12	have	have	VBP
60025	6871	13	followed	follow	VBN
60025	6871	14	.	.	.
60025	6872	1	GREEN	green	RB
60025	6872	2	OINTMENT.--Take	ointment.--take	JJ
60025	6872	3	two	two	CD
60025	6872	4	or	or	CC
60025	6872	5	three	three	CD
60025	6872	6	large	large	JJ
60025	6872	7	handfuls	handful	NNS
60025	6872	8	of	of	IN
60025	6872	9	the	the	DT
60025	6872	10	fresh	fresh	RB
60025	6872	11	-	-	HYPH
60025	6872	12	gathered	gathered	JJ
60025	6872	13	leaves	leave	NNS
60025	6872	14	of	of	IN
60025	6872	15	the	the	DT
60025	6872	16	Jamestown	Jamestown	NNP
60025	6872	17	weed	weed	NN
60025	6872	18	,	,	,
60025	6872	19	(	(	-LRB-
60025	6872	20	called	call	VBN
60025	6872	21	Apple	Apple	NNP
60025	6872	22	Peru	Peru	NNP
60025	6872	23	in	in	IN
60025	6872	24	New	New	NNP
60025	6872	25	England	England	NNP
60025	6872	26	,	,	,
60025	6872	27	)	)	-RRB-
60025	6872	28	and	and	CC
60025	6872	29	pound	pound	VB
60025	6872	30	it	-PRON-	PRP
60025	6872	31	in	in	IN
60025	6872	32	a	a	DT
60025	6872	33	mortar	mortar	NN
60025	6872	34	till	till	IN
60025	6872	35	you	-PRON-	PRP
60025	6872	36	have	have	VBP
60025	6872	37	extracted	extract	VBN
60025	6872	38	the	the	DT
60025	6872	39	juice	juice	NN
60025	6872	40	.	.	.
60025	6873	1	Then	then	RB
60025	6873	2	put	put	VB
60025	6873	3	the	the	DT
60025	6873	4	juice	juice	NN
60025	6873	5	into	into	IN
60025	6873	6	a	a	DT
60025	6873	7	tin	tin	NN
60025	6873	8	sauce	sauce	NN
60025	6873	9	-	-	HYPH
60025	6873	10	pan	pan	NN
60025	6873	11	,	,	,
60025	6873	12	mixed	mixed	JJ
60025	6873	13	with	with	IN
60025	6873	14	sufficient	sufficient	JJ
60025	6873	15	lard	lard	NN
60025	6873	16	to	to	TO
60025	6873	17	make	make	VB
60025	6873	18	a	a	DT
60025	6873	19	thick	thick	JJ
60025	6873	20	salve	salve	NN
60025	6873	21	.	.	.
60025	6874	1	Stew	stew	VB
60025	6874	2	them	-PRON-	PRP
60025	6874	3	together	together	RB
60025	6874	4	half	half	PDT
60025	6874	5	an	an	DT
60025	6874	6	hour	hour	NN
60025	6874	7	,	,	,
60025	6874	8	and	and	CC
60025	6874	9	then	then	RB
60025	6874	10	put	put	VB
60025	6874	11	the	the	DT
60025	6874	12	mixture	mixture	NN
60025	6874	13	into	into	IN
60025	6874	14	gallipots	gallipot	NNS
60025	6874	15	and	and	CC
60025	6874	16	cover	cover	VB
60025	6874	17	it	-PRON-	PRP
60025	6874	18	closely	closely	RB
60025	6874	19	.	.	.
60025	6875	1	It	-PRON-	PRP
60025	6875	2	is	be	VBZ
60025	6875	3	excellent	excellent	JJ
60025	6875	4	to	to	TO
60025	6875	5	rub	rub	VB
60025	6875	6	on	on	RP
60025	6875	7	chilblains	chilblain	NNS
60025	6875	8	,	,	,
60025	6875	9	and	and	CC
60025	6875	10	other	other	JJ
60025	6875	11	inflammatory	inflammatory	JJ
60025	6875	12	external	external	JJ
60025	6875	13	swellings	swelling	NNS
60025	6875	14	,	,	,
60025	6875	15	applying	apply	VBG
60025	6875	16	it	-PRON-	PRP
60025	6875	17	several	several	JJ
60025	6875	18	times	time	NNS
60025	6875	19	a	a	DT
60025	6875	20	day	day	NN
60025	6875	21	.	.	.
60025	6876	1	TO	to	TO
60025	6876	2	STOP	stop	VB
60025	6876	3	BLOOD.--For	BLOOD.--For	``
60025	6876	4	a	a	DT
60025	6876	5	prick	prick	NN
60025	6876	6	with	with	IN
60025	6876	7	a	a	DT
60025	6876	8	pin	pin	NN
60025	6876	9	,	,	,
60025	6876	10	or	or	CC
60025	6876	11	a	a	DT
60025	6876	12	slight	slight	JJ
60025	6876	13	cut	cut	NN
60025	6876	14	,	,	,
60025	6876	15	nothing	nothing	NN
60025	6876	16	will	will	MD
60025	6876	17	more	more	RBR
60025	6876	18	effectually	effectually	RB
60025	6876	19	stop	stop	VB
60025	6876	20	the	the	DT
60025	6876	21	bleeding	bleeding	NN
60025	6876	22	than	than	IN
60025	6876	23	old	old	JJ
60025	6876	24	cobwebs	cobwebs	NN
60025	6876	25	compressed	compress	VBN
60025	6876	26	into	into	IN
60025	6876	27	a	a	DT
60025	6876	28	lump	lump	NN
60025	6876	29	and	and	CC
60025	6876	30	applied	apply	VBD
60025	6876	31	to	to	IN
60025	6876	32	the	the	DT
60025	6876	33	wound	wound	NN
60025	6876	34	,	,	,
60025	6876	35	or	or	CC
60025	6876	36	bound	bind	VBN
60025	6876	37	on	on	IN
60025	6876	38	it	-PRON-	PRP
60025	6876	39	with	with	IN
60025	6876	40	a	a	DT
60025	6876	41	rag	rag	NN
60025	6876	42	.	.	.
60025	6877	1	A	a	DT
60025	6877	2	scrap	scrap	NN
60025	6877	3	of	of	IN
60025	6877	4	cotton	cotton	NN
60025	6877	5	wadding	wadding	NN
60025	6877	6	is	be	VBZ
60025	6877	7	also	also	RB
60025	6877	8	good	good	JJ
60025	6877	9	for	for	IN
60025	6877	10	stopping	stop	VBG
60025	6877	11	blood	blood	NN
60025	6877	12	.	.	.
60025	6878	1	Or	or	CC
60025	6878	2	wet	wet	VB
60025	6878	3	the	the	DT
60025	6878	4	place	place	NN
60025	6878	5	with	with	IN
60025	6878	6	laudanum	laudanum	NN
60025	6878	7	.	.	.
60025	6879	1	After	after	IN
60025	6879	2	the	the	DT
60025	6879	3	blood	blood	NN
60025	6879	4	is	be	VBZ
60025	6879	5	stopped	stop	VBN
60025	6879	6	,	,	,
60025	6879	7	cover	cover	VB
60025	6879	8	the	the	DT
60025	6879	9	cut	cut	NN
60025	6879	10	with	with	IN
60025	6879	11	a	a	DT
60025	6879	12	bit	bit	NN
60025	6879	13	of	of	IN
60025	6879	14	white	white	JJ
60025	6879	15	or	or	CC
60025	6879	16	pink	pink	JJ
60025	6879	17	court	court	NN
60025	6879	18	-	-	HYPH
60025	6879	19	plaster	plaster	NN
60025	6879	20	.	.	.
60025	6880	1	The	the	DT
60025	6880	2	copperas	coppera	NNS
60025	6880	3	dye	dye	NN
60025	6880	4	in	in	IN
60025	6880	5	_	_	NNP
60025	6880	6	black	black	JJ
60025	6880	7	_	_	NNP
60025	6880	8	court	court	NN
60025	6880	9	-	-	HYPH
60025	6880	10	plaster	plaster	NN
60025	6880	11	will	will	MD
60025	6880	12	sometimes	sometimes	RB
60025	6880	13	produce	produce	VB
60025	6880	14	inflammation	inflammation	NN
60025	6880	15	.	.	.
60025	6881	1	PERFUMERY	PERFUMERY	NNP
60025	6881	2	,	,	,
60025	6881	3	ETC	ETC	NNP
60025	6881	4	.	.	.
60025	6882	1	COLOGNE	COLOGNE	NNP
60025	6882	2	WATER	WATER	NNP
60025	6882	3	.	.	.
60025	6883	1	Procure	procure	NN
60025	6883	2	at	at	IN
60025	6883	3	a	a	DT
60025	6883	4	druggists	druggist	NNS
60025	6883	5	,	,	,
60025	6883	6	one	one	CD
60025	6883	7	drachm	drachm	NN
60025	6883	8	of	of	IN
60025	6883	9	oil	oil	NN
60025	6883	10	of	of	IN
60025	6883	11	lavender	lavender	NN
60025	6883	12	,	,	,
60025	6883	13	the	the	DT
60025	6883	14	same	same	JJ
60025	6883	15	quantity	quantity	NN
60025	6883	16	of	of	IN
60025	6883	17	oil	oil	NN
60025	6883	18	of	of	IN
60025	6883	19	lemon	lemon	NN
60025	6883	20	,	,	,
60025	6883	21	of	of	IN
60025	6883	22	oil	oil	NN
60025	6883	23	of	of	IN
60025	6883	24	rosemary	rosemary	NN
60025	6883	25	,	,	,
60025	6883	26	and	and	CC
60025	6883	27	of	of	IN
60025	6883	28	oil	oil	NN
60025	6883	29	of	of	IN
60025	6883	30	cinnamon	cinnamon	NN
60025	6883	31	;	;	:
60025	6883	32	with	with	IN
60025	6883	33	two	two	CD
60025	6883	34	drachms	drachm	NNS
60025	6883	35	of	of	IN
60025	6883	36	oil	oil	NN
60025	6883	37	of	of	IN
60025	6883	38	bergamot	bergamot	NN
60025	6883	39	,	,	,
60025	6883	40	all	all	DT
60025	6883	41	mixed	mixed	JJ
60025	6883	42	in	in	IN
60025	6883	43	the	the	DT
60025	6883	44	same	same	JJ
60025	6883	45	phial	phial	NN
60025	6883	46	,	,	,
60025	6883	47	which	which	WDT
60025	6883	48	should	should	MD
60025	6883	49	be	be	VB
60025	6883	50	a	a	DT
60025	6883	51	new	new	JJ
60025	6883	52	one	one	NN
60025	6883	53	.	.	.
60025	6884	1	Shake	shake	VB
60025	6884	2	the	the	DT
60025	6884	3	oils	oil	NNS
60025	6884	4	well	well	RB
60025	6884	5	,	,	,
60025	6884	6	and	and	CC
60025	6884	7	pour	pour	VB
60025	6884	8	them	-PRON-	PRP
60025	6884	9	into	into	IN
60025	6884	10	a	a	DT
60025	6884	11	pint	pint	NN
60025	6884	12	of	of	IN
60025	6884	13	spirits	spirit	NNS
60025	6884	14	of	of	IN
60025	6884	15	wine	wine	NN
60025	6884	16	.	.	.
60025	6885	1	Cork	cork	NN
60025	6885	2	the	the	DT
60025	6885	3	bottle	bottle	NN
60025	6885	4	tightly	tightly	RB
60025	6885	5	,	,	,
60025	6885	6	shake	shake	VB
60025	6885	7	it	-PRON-	PRP
60025	6885	8	hard	hard	RB
60025	6885	9	,	,	,
60025	6885	10	and	and	CC
60025	6885	11	it	-PRON-	PRP
60025	6885	12	will	will	MD
60025	6885	13	be	be	VB
60025	6885	14	fit	fit	JJ
60025	6885	15	for	for	IN
60025	6885	16	immediate	immediate	JJ
60025	6885	17	use	use	NN
60025	6885	18	;	;	:
60025	6885	19	though	though	IN
60025	6885	20	it	-PRON-	PRP
60025	6885	21	improves	improve	VBZ
60025	6885	22	by	by	IN
60025	6885	23	keeping	keep	VBG
60025	6885	24	.	.	.
60025	6886	1	You	-PRON-	PRP
60025	6886	2	may	may	MD
60025	6886	3	add	add	VB
60025	6886	4	to	to	IN
60025	6886	5	the	the	DT
60025	6886	6	oils	oil	NNS
60025	6886	7	,	,	,
60025	6886	8	if	if	IN
60025	6886	9	you	-PRON-	PRP
60025	6886	10	choose	choose	VBP
60025	6886	11	,	,	,
60025	6886	12	ten	ten	CD
60025	6886	13	drops	drop	NNS
60025	6886	14	of	of	IN
60025	6886	15	the	the	DT
60025	6886	16	tincture	tincture	NN
60025	6886	17	of	of	IN
60025	6886	18	musk	musk	NN
60025	6886	19	,	,	,
60025	6886	20	or	or	CC
60025	6886	21	ten	ten	CD
60025	6886	22	drops	drop	NNS
60025	6886	23	of	of	IN
60025	6886	24	extract	extract	NN
60025	6886	25	of	of	IN
60025	6886	26	ambergris	ambergris	NNP
60025	6886	27	.	.	.
60025	6887	1	For	for	IN
60025	6887	2	very	very	RB
60025	6887	3	fine	fine	JJ
60025	6887	4	cologne	cologne	NN
60025	6887	5	water	water	NN
60025	6887	6	,	,	,
60025	6887	7	mix	mix	VB
60025	6887	8	together	together	RB
60025	6887	9	in	in	IN
60025	6887	10	a	a	DT
60025	6887	11	new	new	JJ
60025	6887	12	phial	phial	JJ
60025	6887	13	oil	oil	NN
60025	6887	14	of	of	IN
60025	6887	15	lemon	lemon	NN
60025	6887	16	,	,	,
60025	6887	17	two	two	CD
60025	6887	18	drachms	drachm	NNS
60025	6887	19	;	;	:
60025	6887	20	oil	oil	NN
60025	6887	21	of	of	IN
60025	6887	22	bergamot	bergamot	NN
60025	6887	23	,	,	,
60025	6887	24	two	two	CD
60025	6887	25	drachms	drachm	NNS
60025	6887	26	;	;	:
60025	6887	27	oil	oil	NN
60025	6887	28	of	of	IN
60025	6887	29	lavender	lavender	NN
60025	6887	30	,	,	,
60025	6887	31	two	two	CD
60025	6887	32	drachms	drachm	NNS
60025	6887	33	;	;	:
60025	6887	34	oil	oil	NN
60025	6887	35	of	of	IN
60025	6887	36	cedrat	cedrat	NN
60025	6887	37	,	,	,
60025	6887	38	one	one	CD
60025	6887	39	drachm	drachm	NN
60025	6887	40	;	;	:
60025	6887	41	tincture	tincture	NN
60025	6887	42	of	of	IN
60025	6887	43	benzoin	benzoin	NN
60025	6887	44	,	,	,
60025	6887	45	three	three	CD
60025	6887	46	drachms	drachm	NNS
60025	6887	47	;	;	:
60025	6887	48	neroli	neroli	NNS
60025	6887	49	,	,	,
60025	6887	50	ten	ten	CD
60025	6887	51	drops	drop	NNS
60025	6887	52	;	;	:
60025	6887	53	ambergris	ambergris	NNP
60025	6887	54	,	,	,
60025	6887	55	ten	ten	CD
60025	6887	56	drops	drop	NNS
60025	6887	57	;	;	:
60025	6887	58	attar	attar	NNP
60025	6887	59	of	of	IN
60025	6887	60	roses	rose	NNS
60025	6887	61	,	,	,
60025	6887	62	two	two	CD
60025	6887	63	drops	drop	NNS
60025	6887	64	.	.	.
60025	6888	1	Pour	pour	VB
60025	6888	2	the	the	DT
60025	6888	3	mixture	mixture	NN
60025	6888	4	into	into	IN
60025	6888	5	a	a	DT
60025	6888	6	pint	pint	NN
60025	6888	7	of	of	IN
60025	6888	8	spirits	spirit	NNS
60025	6888	9	of	of	IN
60025	6888	10	wine	wine	NN
60025	6888	11	;	;	:
60025	6888	12	cork	cork	NN
60025	6888	13	and	and	CC
60025	6888	14	shake	shake	VB
60025	6888	15	the	the	DT
60025	6888	16	bottle	bottle	NN
60025	6888	17	and	and	CC
60025	6888	18	set	set	VB
60025	6888	19	it	-PRON-	PRP
60025	6888	20	away	away	RB
60025	6888	21	for	for	IN
60025	6888	22	use	use	NN
60025	6888	23	.	.	.
60025	6889	1	Use	use	VB
60025	6889	2	only	only	RB
60025	6889	3	what	what	WP
60025	6889	4	is	be	VBZ
60025	6889	5	called	call	VBN
60025	6889	6	absolute	absolute	JJ
60025	6889	7	alcohol	alcohol	NN
60025	6889	8	.	.	.
60025	6890	1	Another	another	DT
60025	6890	2	receipt	receipt	NN
60025	6890	3	for	for	IN
60025	6890	4	cologne	cologne	NN
60025	6890	5	water	water	NN
60025	6890	6	is	be	VBZ
60025	6890	7	to	to	TO
60025	6890	8	mix	mix	VB
60025	6890	9	with	with	IN
60025	6890	10	a	a	DT
60025	6890	11	pint	pint	NN
60025	6890	12	of	of	IN
60025	6890	13	alcohol	alcohol	NN
60025	6890	14	,	,	,
60025	6890	15	sixty	sixty	JJ
60025	6890	16	drops	drop	NNS
60025	6890	17	or	or	CC
60025	6890	18	two	two	CD
60025	6890	19	large	large	JJ
60025	6890	20	tea	tea	NN
60025	6890	21	-	-	HYPH
60025	6890	22	spoonfuls	spoonful	NNS
60025	6890	23	of	of	IN
60025	6890	24	orange	orange	JJ
60025	6890	25	-	-	HYPH
60025	6890	26	flower	flower	NN
60025	6890	27	water	water	NN
60025	6890	28	,	,	,
60025	6890	29	and	and	CC
60025	6890	30	the	the	DT
60025	6890	31	same	same	JJ
60025	6890	32	quantity	quantity	NN
60025	6890	33	of	of	IN
60025	6890	34	the	the	DT
60025	6890	35	essential	essential	JJ
60025	6890	36	oils	oil	NNS
60025	6890	37	of	of	IN
60025	6890	38	lemon	lemon	NN
60025	6890	39	,	,	,
60025	6890	40	lavender	lavender	NN
60025	6890	41	,	,	,
60025	6890	42	and	and	CC
60025	6890	43	bergamot	bergamot	NN
60025	6890	44	.	.	.
60025	6891	1	The	the	DT
60025	6891	2	alcohol	alcohol	NN
60025	6891	3	should	should	MD
60025	6891	4	be	be	VB
60025	6891	5	inodorous	inodorous	JJ
60025	6891	6	.	.	.
60025	6892	1	LAVENDER	LAVENDER	NNP
60025	6892	2	WATER.--Mix	water.--mix	ADD
60025	6892	3	two	two	CD
60025	6892	4	ounces	ounce	NNS
60025	6892	5	of	of	IN
60025	6892	6	essential	essential	JJ
60025	6892	7	oil	oil	NN
60025	6892	8	of	of	IN
60025	6892	9	lavender	lavender	NN
60025	6892	10	,	,	,
60025	6892	11	and	and	CC
60025	6892	12	two	two	CD
60025	6892	13	drachms	drachm	NNS
60025	6892	14	of	of	IN
60025	6892	15	essence	essence	NN
60025	6892	16	of	of	IN
60025	6892	17	ambergris	ambergris	NNP
60025	6892	18	,	,	,
60025	6892	19	with	with	IN
60025	6892	20	a	a	DT
60025	6892	21	pint	pint	NN
60025	6892	22	of	of	IN
60025	6892	23	spirits	spirit	NNS
60025	6892	24	of	of	IN
60025	6892	25	wine	wine	NN
60025	6892	26	;	;	:
60025	6892	27	cork	cork	NN
60025	6892	28	the	the	DT
60025	6892	29	bottle	bottle	NN
60025	6892	30	,	,	,
60025	6892	31	and	and	CC
60025	6892	32	shake	shake	VB
60025	6892	33	it	-PRON-	PRP
60025	6892	34	hard	hard	JJ
60025	6892	35	every	every	DT
60025	6892	36	day	day	NN
60025	6892	37	for	for	IN
60025	6892	38	a	a	DT
60025	6892	39	fortnight	fortnight	NN
60025	6892	40	.	.	.
60025	6893	1	Use	use	VB
60025	6893	2	absolute	absolute	JJ
60025	6893	3	alcohol	alcohol	NN
60025	6893	4	.	.	.
60025	6894	1	HUNGARY	HUNGARY	NNP
60025	6894	2	WATER.--Mix	water.--mix	VBP
60025	6894	3	together	together	RB
60025	6894	4	one	one	CD
60025	6894	5	ounce	ounce	NN
60025	6894	6	of	of	IN
60025	6894	7	oil	oil	NN
60025	6894	8	of	of	IN
60025	6894	9	rosemary	rosemary	NNP
60025	6894	10	and	and	CC
60025	6894	11	two	two	CD
60025	6894	12	drachms	drachm	NNS
60025	6894	13	of	of	IN
60025	6894	14	essence	essence	NN
60025	6894	15	of	of	IN
60025	6894	16	ambergris	ambergris	NNP
60025	6894	17	;	;	:
60025	6894	18	add	add	VB
60025	6894	19	them	-PRON-	PRP
60025	6894	20	to	to	IN
60025	6894	21	a	a	DT
60025	6894	22	pint	pint	NN
60025	6894	23	of	of	IN
60025	6894	24	spirits	spirit	NNS
60025	6894	25	of	of	IN
60025	6894	26	wine	wine	NN
60025	6894	27	.	.	.
60025	6895	1	Shake	shake	VB
60025	6895	2	it	-PRON-	PRP
60025	6895	3	daily	daily	RB
60025	6895	4	for	for	IN
60025	6895	5	a	a	DT
60025	6895	6	month	month	NN
60025	6895	7	,	,	,
60025	6895	8	and	and	CC
60025	6895	9	then	then	RB
60025	6895	10	transfer	transfer	VB
60025	6895	11	it	-PRON-	PRP
60025	6895	12	to	to	IN
60025	6895	13	small	small	JJ
60025	6895	14	bottles	bottle	NNS
60025	6895	15	.	.	.
60025	6896	1	ROSE	ROSE	NNS
60025	6896	2	VINEGAR.--Fill	vinegar.--fill	IN
60025	6896	3	a	a	DT
60025	6896	4	stone	stone	NN
60025	6896	5	or	or	CC
60025	6896	6	china	china	NNP
60025	6896	7	jar	jar	NNP
60025	6896	8	with	with	IN
60025	6896	9	fresh	fresh	JJ
60025	6896	10	rose	rose	NN
60025	6896	11	leaves	leave	NNS
60025	6896	12	put	put	VBP
60025	6896	13	in	in	RP
60025	6896	14	loosely	loosely	RB
60025	6896	15	.	.	.
60025	6897	1	Then	then	RB
60025	6897	2	pour	pour	VB
60025	6897	3	on	on	IN
60025	6897	4	them	-PRON-	PRP
60025	6897	5	as	as	IN
60025	6897	6	much	much	JJ
60025	6897	7	of	of	IN
60025	6897	8	the	the	DT
60025	6897	9	best	good	JJS
60025	6897	10	white	white	JJ
60025	6897	11	wine	wine	NN
60025	6897	12	vinegar	vinegar	NN
60025	6897	13	as	as	IN
60025	6897	14	the	the	DT
60025	6897	15	jar	jar	NN
60025	6897	16	will	will	MD
60025	6897	17	hold	hold	VB
60025	6897	18	.	.	.
60025	6898	1	Cover	cover	VB
60025	6898	2	it	-PRON-	PRP
60025	6898	3	,	,	,
60025	6898	4	and	and	CC
60025	6898	5	set	set	VBD
60025	6898	6	it	-PRON-	PRP
60025	6898	7	in	in	IN
60025	6898	8	the	the	DT
60025	6898	9	sun	sun	NN
60025	6898	10	,	,	,
60025	6898	11	or	or	CC
60025	6898	12	in	in	IN
60025	6898	13	some	some	DT
60025	6898	14	other	other	JJ
60025	6898	15	warm	warm	JJ
60025	6898	16	place	place	NN
60025	6898	17	for	for	IN
60025	6898	18	three	three	CD
60025	6898	19	weeks	week	NNS
60025	6898	20	.	.	.
60025	6899	1	Then	then	RB
60025	6899	2	strain	strain	VB
60025	6899	3	it	-PRON-	PRP
60025	6899	4	through	through	IN
60025	6899	5	a	a	DT
60025	6899	6	flannel	flannel	NN
60025	6899	7	bag	bag	NN
60025	6899	8	,	,	,
60025	6899	9	and	and	CC
60025	6899	10	bottle	bottle	VB
60025	6899	11	it	-PRON-	PRP
60025	6899	12	for	for	IN
60025	6899	13	use	use	NN
60025	6899	14	.	.	.
60025	6900	1	This	this	DT
60025	6900	2	vinegar	vinegar	NN
60025	6900	3	will	will	MD
60025	6900	4	be	be	VB
60025	6900	5	found	find	VBN
60025	6900	6	very	very	RB
60025	6900	7	fine	fine	JJ
60025	6900	8	for	for	IN
60025	6900	9	salads	salad	NNS
60025	6900	10	,	,	,
60025	6900	11	or	or	CC
60025	6900	12	for	for	IN
60025	6900	13	any	any	DT
60025	6900	14	nice	nice	JJ
60025	6900	15	purposes	purpose	NNS
60025	6900	16	.	.	.
60025	6901	1	THIEVES	THIEVES	NNP
60025	6901	2	'	'	POS
60025	6901	3	VINEGAR.--Take	vinegar.--take	VBP
60025	6901	4	a	a	DT
60025	6901	5	large	large	JJ
60025	6901	6	handful	handful	NN
60025	6901	7	of	of	IN
60025	6901	8	lavender	lavender	NN
60025	6901	9	blossoms	blossom	NNS
60025	6901	10	,	,	,
60025	6901	11	and	and	CC
60025	6901	12	the	the	DT
60025	6901	13	same	same	JJ
60025	6901	14	quantity	quantity	NN
60025	6901	15	of	of	IN
60025	6901	16	sage	sage	NN
60025	6901	17	,	,	,
60025	6901	18	mint	mint	NN
60025	6901	19	,	,	,
60025	6901	20	rue	rue	FW
60025	6901	21	,	,	,
60025	6901	22	wormwood	wormwood	JJ
60025	6901	23	and	and	CC
60025	6901	24	rosemary	rosemary	NNP
60025	6901	25	.	.	.
60025	6902	1	Chop	chop	NN
60025	6902	2	and	and	CC
60025	6902	3	mix	mix	VB
60025	6902	4	them	-PRON-	PRP
60025	6902	5	well	well	RB
60025	6902	6	.	.	.
60025	6903	1	Put	put	VB
60025	6903	2	them	-PRON-	PRP
60025	6903	3	into	into	IN
60025	6903	4	a	a	DT
60025	6903	5	jar	jar	NN
60025	6903	6	,	,	,
60025	6903	7	with	with	IN
60025	6903	8	half	half	PDT
60025	6903	9	an	an	DT
60025	6903	10	ounce	ounce	NN
60025	6903	11	of	of	IN
60025	6903	12	camphor	camphor	NNP
60025	6903	13	that	that	WDT
60025	6903	14	has	have	VBZ
60025	6903	15	been	be	VBN
60025	6903	16	dissolved	dissolve	VBN
60025	6903	17	in	in	IN
60025	6903	18	a	a	DT
60025	6903	19	little	little	JJ
60025	6903	20	alcohol	alcohol	NN
60025	6903	21	,	,	,
60025	6903	22	and	and	CC
60025	6903	23	pour	pour	VB
60025	6903	24	in	in	IN
60025	6903	25	three	three	CD
60025	6903	26	quarts	quart	NNS
60025	6903	27	of	of	IN
60025	6903	28	strong	strong	JJ
60025	6903	29	clear	clear	JJ
60025	6903	30	vinegar	vinegar	NN
60025	6903	31	.	.	.
60025	6904	1	Keep	keep	VB
60025	6904	2	the	the	DT
60025	6904	3	jar	jar	NN
60025	6904	4	for	for	IN
60025	6904	5	two	two	CD
60025	6904	6	or	or	CC
60025	6904	7	three	three	CD
60025	6904	8	weeks	week	NNS
60025	6904	9	in	in	IN
60025	6904	10	the	the	DT
60025	6904	11	hot	hot	JJ
60025	6904	12	sun	sun	NN
60025	6904	13	,	,	,
60025	6904	14	and	and	CC
60025	6904	15	at	at	IN
60025	6904	16	night	night	NN
60025	6904	17	plunge	plunge	VB
60025	6904	18	it	-PRON-	PRP
60025	6904	19	into	into	IN
60025	6904	20	a	a	DT
60025	6904	21	box	box	NN
60025	6904	22	of	of	IN
60025	6904	23	heated	heated	JJ
60025	6904	24	sand	sand	NN
60025	6904	25	.	.	.
60025	6905	1	Afterwards	afterwards	RB
60025	6905	2	strain	strain	VB
60025	6905	3	and	and	CC
60025	6905	4	bottle	bottle	VBP
60025	6905	5	the	the	DT
60025	6905	6	liquid	liquid	NN
60025	6905	7	,	,	,
60025	6905	8	putting	put	VBG
60025	6905	9	into	into	IN
60025	6905	10	each	each	DT
60025	6905	11	bottle	bottle	NN
60025	6905	12	a	a	DT
60025	6905	13	clove	clove	NN
60025	6905	14	of	of	IN
60025	6905	15	garlic	garlic	NN
60025	6905	16	sliced	slice	VBN
60025	6905	17	.	.	.
60025	6906	1	To	to	TO
60025	6906	2	have	have	VB
60025	6906	3	it	-PRON-	PRP
60025	6906	4	very	very	RB
60025	6906	5	clear	clear	JJ
60025	6906	6	,	,	,
60025	6906	7	after	after	IN
60025	6906	8	it	-PRON-	PRP
60025	6906	9	has	have	VBZ
60025	6906	10	been	be	VBN
60025	6906	11	bottled	bottle	VBN
60025	6906	12	for	for	IN
60025	6906	13	a	a	DT
60025	6906	14	week	week	NN
60025	6906	15	,	,	,
60025	6906	16	you	-PRON-	PRP
60025	6906	17	should	should	MD
60025	6906	18	pour	pour	VB
60025	6906	19	it	-PRON-	PRP
60025	6906	20	off	off	RP
60025	6906	21	carefully	carefully	RB
60025	6906	22	from	from	IN
60025	6906	23	the	the	DT
60025	6906	24	sediment	sediment	NN
60025	6906	25	and	and	CC
60025	6906	26	filter	filter	VB
60025	6906	27	it	-PRON-	PRP
60025	6906	28	through	through	IN
60025	6906	29	blotting	blot	VBG
60025	6906	30	paper	paper	NN
60025	6906	31	.	.	.
60025	6907	1	Then	then	RB
60025	6907	2	wash	wash	VB
60025	6907	3	the	the	DT
60025	6907	4	bottles	bottle	NNS
60025	6907	5	and	and	CC
60025	6907	6	return	return	VB
60025	6907	7	the	the	DT
60025	6907	8	vinegar	vinegar	NN
60025	6907	9	to	to	IN
60025	6907	10	them	-PRON-	PRP
60025	6907	11	.	.	.
60025	6908	1	It	-PRON-	PRP
60025	6908	2	should	should	MD
60025	6908	3	be	be	VB
60025	6908	4	kept	keep	VBN
60025	6908	5	very	very	RB
60025	6908	6	tightly	tightly	RB
60025	6908	7	corked	cork	VBN
60025	6908	8	.	.	.
60025	6909	1	It	-PRON-	PRP
60025	6909	2	is	be	VBZ
60025	6909	3	used	use	VBN
60025	6909	4	for	for	IN
60025	6909	5	sprinkling	sprinkle	VBG
60025	6909	6	about	about	RP
60025	6909	7	in	in	IN
60025	6909	8	sick	sick	JJ
60025	6909	9	-	-	HYPH
60025	6909	10	rooms	room	NNS
60025	6909	11	;	;	:
60025	6909	12	and	and	CC
60025	6909	13	also	also	RB
60025	6909	14	in	in	IN
60025	6909	15	close	close	JJ
60025	6909	16	damp	damp	NN
60025	6909	17	oppressive	oppressive	JJ
60025	6909	18	weather	weather	NN
60025	6909	19	.	.	.
60025	6910	1	Inhaling	inhale	VBG
60025	6910	2	the	the	DT
60025	6910	3	odour	odour	NN
60025	6910	4	from	from	IN
60025	6910	5	a	a	DT
60025	6910	6	small	small	JJ
60025	6910	7	bottle	bottle	NN
60025	6910	8	will	will	MD
60025	6910	9	frequently	frequently	RB
60025	6910	10	prevent	prevent	VB
60025	6910	11	faintness	faintness	NN
60025	6910	12	in	in	IN
60025	6910	13	a	a	DT
60025	6910	14	crowd	crowd	NN
60025	6910	15	.	.	.
60025	6911	1	It	-PRON-	PRP
60025	6911	2	is	be	VBZ
60025	6911	3	best	good	JJS
60025	6911	4	to	to	TO
60025	6911	5	make	make	VB
60025	6911	6	it	-PRON-	PRP
60025	6911	7	in	in	IN
60025	6911	8	June	June	NNP
60025	6911	9	.	.	.
60025	6912	1	This	this	DT
60025	6912	2	vinegar	vinegar	NN
60025	6912	3	is	be	VBZ
60025	6912	4	so	so	RB
60025	6912	5	called	call	VBN
60025	6912	6	from	from	IN
60025	6912	7	an	an	DT
60025	6912	8	old	old	JJ
60025	6912	9	tradition	tradition	NN
60025	6912	10	,	,	,
60025	6912	11	that	that	IN
60025	6912	12	during	during	IN
60025	6912	13	the	the	DT
60025	6912	14	prevalence	prevalence	NN
60025	6912	15	of	of	IN
60025	6912	16	the	the	DT
60025	6912	17	plague	plague	NN
60025	6912	18	in	in	IN
60025	6912	19	London	London	NNP
60025	6912	20	the	the	DT
60025	6912	21	composition	composition	NN
60025	6912	22	was	be	VBD
60025	6912	23	invented	invent	VBN
60025	6912	24	by	by	IN
60025	6912	25	four	four	CD
60025	6912	26	thieves	thief	NNS
60025	6912	27	,	,	,
60025	6912	28	who	who	WP
60025	6912	29	found	find	VBD
60025	6912	30	it	-PRON-	PRP
60025	6912	31	a	a	DT
60025	6912	32	preservative	preservative	NN
60025	6912	33	from	from	IN
60025	6912	34	contagion	contagion	NN
60025	6912	35	;	;	,
60025	6912	36	and	and	CC
60025	6912	37	were	be	VBD
60025	6912	38	by	by	IN
60025	6912	39	that	that	DT
60025	6912	40	means	mean	VBZ
60025	6912	41	enabled	enable	VBD
60025	6912	42	to	to	TO
60025	6912	43	remain	remain	VB
60025	6912	44	in	in	IN
60025	6912	45	the	the	DT
60025	6912	46	city	city	NN
60025	6912	47	and	and	CC
60025	6912	48	exercise	exercise	VB
60025	6912	49	their	-PRON-	PRP$
60025	6912	50	profession	profession	NN
60025	6912	51	to	to	IN
60025	6912	52	great	great	JJ
60025	6912	53	advantage	advantage	NN
60025	6912	54	,	,	,
60025	6912	55	after	after	IN
60025	6912	56	most	most	JJS
60025	6912	57	of	of	IN
60025	6912	58	the	the	DT
60025	6912	59	inhabitants	inhabitant	NNS
60025	6912	60	had	have	VBD
60025	6912	61	fled	flee	VBN
60025	6912	62	.	.	.
60025	6913	1	OIL	OIL	NNP
60025	6913	2	OF	of	IN
60025	6913	3	FLOWERS.--A	flowers.--a	CD
60025	6913	4	French	french	JJ
60025	6913	5	process	process	NN
60025	6913	6	for	for	IN
60025	6913	7	obtaining	obtain	VBG
60025	6913	8	essential	essential	JJ
60025	6913	9	oils	oil	NNS
60025	6913	10	from	from	IN
60025	6913	11	flowers	flower	NNS
60025	6913	12	or	or	CC
60025	6913	13	herbs	herb	NNS
60025	6913	14	has	have	VBZ
60025	6913	15	been	be	VBN
60025	6913	16	described	describe	VBN
60025	6913	17	as	as	IN
60025	6913	18	follows:--Take	follows:--Take	NNP
60025	6913	19	carded	card	VBD
60025	6913	20	cotton	cotton	NN
60025	6913	21	,	,	,
60025	6913	22	or	or	CC
60025	6913	23	split	split	VBD
60025	6913	24	wadding	wadding	NN
60025	6913	25	,	,	,
60025	6913	26	and	and	CC
60025	6913	27	steep	steep	VB
60025	6913	28	it	-PRON-	PRP
60025	6913	29	in	in	IN
60025	6913	30	some	some	DT
60025	6913	31	pure	pure	JJ
60025	6913	32	Florence	Florence	NNP
60025	6913	33	oil	oil	NN
60025	6913	34	,	,	,
60025	6913	35	such	such	JJ
60025	6913	36	as	as	IN
60025	6913	37	is	be	VBZ
60025	6913	38	quite	quite	RB
60025	6913	39	clear	clear	JJ
60025	6913	40	and	and	CC
60025	6913	41	has	have	VBZ
60025	6913	42	no	no	DT
60025	6913	43	smell	smell	NN
60025	6913	44	.	.	.
60025	6914	1	Then	then	RB
60025	6914	2	place	place	VB
60025	6914	3	a	a	DT
60025	6914	4	layer	layer	NN
60025	6914	5	of	of	IN
60025	6914	6	this	this	DT
60025	6914	7	cotton	cotton	NN
60025	6914	8	in	in	IN
60025	6914	9	the	the	DT
60025	6914	10	bottom	bottom	NN
60025	6914	11	of	of	IN
60025	6914	12	a	a	DT
60025	6914	13	deep	deep	JJ
60025	6914	14	china	china	NNP
60025	6914	15	dish	dish	NN
60025	6914	16	,	,	,
60025	6914	17	or	or	CC
60025	6914	18	in	in	IN
60025	6914	19	an	an	DT
60025	6914	20	earthen	earthen	JJ
60025	6914	21	pipkin	pipkin	NN
60025	6914	22	.	.	.
60025	6915	1	Cover	cover	VB
60025	6915	2	it	-PRON-	PRP
60025	6915	3	with	with	IN
60025	6915	4	a	a	DT
60025	6915	5	thick	thick	JJ
60025	6915	6	layer	layer	NN
60025	6915	7	of	of	IN
60025	6915	8	fresh	fresh	JJ
60025	6915	9	rose	rose	NN
60025	6915	10	leaves	leave	NNS
60025	6915	11	,	,	,
60025	6915	12	or	or	CC
60025	6915	13	the	the	DT
60025	6915	14	leaves	leave	NNS
60025	6915	15	of	of	IN
60025	6915	16	sweet	sweet	JJ
60025	6915	17	pink	pink	JJ
60025	6915	18	,	,	,
60025	6915	19	jasmine	jasmine	NN
60025	6915	20	,	,	,
60025	6915	21	wall	wall	NN
60025	6915	22	-	-	HYPH
60025	6915	23	flower	flower	NNP
60025	6915	24	,	,	,
60025	6915	25	tuberose	tuberose	NN
60025	6915	26	,	,	,
60025	6915	27	magnolia	magnolia	NN
60025	6915	28	blossoms	blossom	NNS
60025	6915	29	,	,	,
60025	6915	30	or	or	CC
60025	6915	31	any	any	DT
60025	6915	32	other	other	JJ
60025	6915	33	odoriferous	odoriferous	JJ
60025	6915	34	flower	flower	NN
60025	6915	35	or	or	CC
60025	6915	36	plant	plant	NN
60025	6915	37	from	from	IN
60025	6915	38	which	which	WDT
60025	6915	39	you	-PRON-	PRP
60025	6915	40	wish	wish	VBP
60025	6915	41	to	to	TO
60025	6915	42	obtain	obtain	VB
60025	6915	43	the	the	DT
60025	6915	44	perfume	perfume	NN
60025	6915	45	.	.	.
60025	6916	1	Spread	Spread	VBN
60025	6916	2	over	over	IN
60025	6916	3	the	the	DT
60025	6916	4	flower	flower	NN
60025	6916	5	-	-	:
60025	6916	6	leaves	leave	VBZ
60025	6916	7	another	another	DT
60025	6916	8	layer	layer	NN
60025	6916	9	of	of	IN
60025	6916	10	cotton	cotton	NN
60025	6916	11	that	that	WDT
60025	6916	12	has	have	VBZ
60025	6916	13	been	be	VBN
60025	6916	14	steeped	steep	VBN
60025	6916	15	in	in	IN
60025	6916	16	oil	oil	NN
60025	6916	17	.	.	.
60025	6917	1	Afterwards	afterwards	RB
60025	6917	2	a	a	DT
60025	6917	3	second	second	JJ
60025	6917	4	layer	layer	NN
60025	6917	5	of	of	IN
60025	6917	6	flowers	flower	NNS
60025	6917	7	,	,	,
60025	6917	8	and	and	CC
60025	6917	9	repeat	repeat	VB
60025	6917	10	them	-PRON-	PRP
60025	6917	11	alternately	alternately	RB
60025	6917	12	till	till	IN
60025	6917	13	the	the	DT
60025	6917	14	vessel	vessel	NN
60025	6917	15	is	be	VBZ
60025	6917	16	quite	quite	RB
60025	6917	17	full	full	JJ
60025	6917	18	.	.	.
60025	6918	1	Cover	cover	VB
60025	6918	2	it	-PRON-	PRP
60025	6918	3	closely	closely	RB
60025	6918	4	,	,	,
60025	6918	5	and	and	CC
60025	6918	6	let	let	VB
60025	6918	7	it	-PRON-	PRP
60025	6918	8	stand	stand	VB
60025	6918	9	in	in	IN
60025	6918	10	the	the	DT
60025	6918	11	sun	sun	NN
60025	6918	12	for	for	IN
60025	6918	13	a	a	DT
60025	6918	14	week	week	NN
60025	6918	15	.	.	.
60025	6919	1	Then	then	RB
60025	6919	2	throw	throw	VB
60025	6919	3	away	away	RB
60025	6919	4	the	the	DT
60025	6919	5	flower	flower	NN
60025	6919	6	-	-	HYPH
60025	6919	7	leaves	leave	NNS
60025	6919	8	,	,	,
60025	6919	9	carefully	carefully	RB
60025	6919	10	press	press	VB
60025	6919	11	out	out	RP
60025	6919	12	the	the	DT
60025	6919	13	oil	oil	NN
60025	6919	14	from	from	IN
60025	6919	15	the	the	DT
60025	6919	16	cotton	cotton	NN
60025	6919	17	,	,	,
60025	6919	18	and	and	CC
60025	6919	19	put	put	VBD
60025	6919	20	it	-PRON-	PRP
60025	6919	21	into	into	IN
60025	6919	22	a	a	DT
60025	6919	23	small	small	JJ
60025	6919	24	bottle	bottle	NN
60025	6919	25	for	for	IN
60025	6919	26	use	use	NN
60025	6919	27	.	.	.
60025	6920	1	The	the	DT
60025	6920	2	oil	oil	NN
60025	6920	3	will	will	MD
60025	6920	4	be	be	VB
60025	6920	5	found	find	VBN
60025	6920	6	to	to	TO
60025	6920	7	have	have	VB
60025	6920	8	imbibed	imbibe	VBN
60025	6920	9	the	the	DT
60025	6920	10	odour	odour	NN
60025	6920	11	of	of	IN
60025	6920	12	the	the	DT
60025	6920	13	flowers	flower	NNS
60025	6920	14	.	.	.
60025	6921	1	Keep	keep	VB
60025	6921	2	the	the	DT
60025	6921	3	scented	scented	JJ
60025	6921	4	cotton	cotton	NN
60025	6921	5	to	to	TO
60025	6921	6	perfume	perfume	VB
60025	6921	7	your	-PRON-	PRP$
60025	6921	8	clothes	clothe	NNS
60025	6921	9	-	-	:
60025	6921	10	drawers	drawer	NNS
60025	6921	11	.	.	.
60025	6922	1	BALM	balm	NN
60025	6922	2	OF	of	IN
60025	6922	3	GILEAD	GILEAD	NNP
60025	6922	4	OIL.--Put	OIL.--Put	VBN
60025	6922	5	loosely	loosely	RB
60025	6922	6	into	into	IN
60025	6922	7	a	a	DT
60025	6922	8	bottle	bottle	NN
60025	6922	9	as	as	IN
60025	6922	10	many	many	JJ
60025	6922	11	balm	balm	NN
60025	6922	12	of	of	IN
60025	6922	13	Gilead	Gilead	NNP
60025	6922	14	flowers	flower	NNS
60025	6922	15	as	as	IN
60025	6922	16	will	will	MD
60025	6922	17	come	come	VB
60025	6922	18	up	up	RP
60025	6922	19	to	to	IN
60025	6922	20	a	a	DT
60025	6922	21	third	third	JJ
60025	6922	22	part	part	NN
60025	6922	23	of	of	IN
60025	6922	24	its	-PRON-	PRP$
60025	6922	25	height	height	NN
60025	6922	26	;	;	:
60025	6922	27	then	then	RB
60025	6922	28	nearly	nearly	RB
60025	6922	29	fill	fill	VB
60025	6922	30	up	up	RP
60025	6922	31	the	the	DT
60025	6922	32	bottle	bottle	NN
60025	6922	33	with	with	IN
60025	6922	34	sweet	sweet	JJ
60025	6922	35	oil	oil	NN
60025	6922	36	,	,	,
60025	6922	37	which	which	WDT
60025	6922	38	should	should	MD
60025	6922	39	be	be	VB
60025	6922	40	of	of	IN
60025	6922	41	the	the	DT
60025	6922	42	best	good	JJS
60025	6922	43	quality	quality	NN
60025	6922	44	.	.	.
60025	6923	1	Let	let	VB
60025	6923	2	it	-PRON-	PRP
60025	6923	3	infuse	infuse	VB
60025	6923	4	(	(	-LRB-
60025	6923	5	shaking	shake	VBG
60025	6923	6	it	-PRON-	PRP
60025	6923	7	occasionally	occasionally	RB
60025	6923	8	)	)	-RRB-
60025	6923	9	for	for	IN
60025	6923	10	several	several	JJ
60025	6923	11	days	day	NNS
60025	6923	12	,	,	,
60025	6923	13	and	and	CC
60025	6923	14	it	-PRON-	PRP
60025	6923	15	will	will	MD
60025	6923	16	then	then	RB
60025	6923	17	be	be	VB
60025	6923	18	fit	fit	JJ
60025	6923	19	for	for	IN
60025	6923	20	use	use	NN
60025	6923	21	.	.	.
60025	6924	1	It	-PRON-	PRP
60025	6924	2	is	be	VBZ
60025	6924	3	considered	consider	VBN
60025	6924	4	a	a	DT
60025	6924	5	good	good	JJ
60025	6924	6	remedy	remedy	NN
60025	6924	7	for	for	IN
60025	6924	8	bruises	bruise	NNS
60025	6924	9	of	of	IN
60025	6924	10	the	the	DT
60025	6924	11	skin	skin	NN
60025	6924	12	;	;	:
60025	6924	13	also	also	RB
60025	6924	14	for	for	IN
60025	6924	15	cuts	cut	NNS
60025	6924	16	,	,	,
60025	6924	17	burns	burn	NNS
60025	6924	18	,	,	,
60025	6924	19	and	and	CC
60025	6924	20	scalds	scald	NNS
60025	6924	21	that	that	WDT
60025	6924	22	are	be	VBP
60025	6924	23	not	not	RB
60025	6924	24	very	very	RB
60025	6924	25	bad	bad	JJ
60025	6924	26	,	,	,
60025	6924	27	and	and	CC
60025	6924	28	should	should	MD
60025	6924	29	be	be	VB
60025	6924	30	applied	apply	VBN
60025	6924	31	immediately	immediately	RB
60025	6924	32	by	by	IN
60025	6924	33	wetting	wet	VBG
60025	6924	34	a	a	DT
60025	6924	35	soft	soft	JJ
60025	6924	36	rag	rag	NN
60025	6924	37	with	with	IN
60025	6924	38	it	-PRON-	PRP
60025	6924	39	;	;	:
60025	6924	40	renewing	renew	VBG
60025	6924	41	it	-PRON-	PRP
60025	6924	42	frequently	frequently	RB
60025	6924	43	.	.	.
60025	6925	1	LIP	LIP	NNP
60025	6925	2	SALVE.--Put	SALVE.--Put	.
60025	6925	3	into	into	IN
60025	6925	4	a	a	DT
60025	6925	5	wide	wide	JJ
60025	6925	6	-	-	HYPH
60025	6925	7	mouthed	mouthed	JJ
60025	6925	8	bottle	bottle	NN
60025	6925	9	four	four	CD
60025	6925	10	ounces	ounce	NNS
60025	6925	11	of	of	IN
60025	6925	12	the	the	DT
60025	6925	13	best	good	JJS
60025	6925	14	olive	olive	NN
60025	6925	15	oil	oil	NN
60025	6925	16	,	,	,
60025	6925	17	with	with	IN
60025	6925	18	one	one	CD
60025	6925	19	ounce	ounce	NN
60025	6925	20	of	of	IN
60025	6925	21	the	the	DT
60025	6925	22	small	small	JJ
60025	6925	23	parts	part	NNS
60025	6925	24	of	of	IN
60025	6925	25	alkanet	alkanet	NN
60025	6925	26	root	root	NN
60025	6925	27	.	.	.
60025	6926	1	Stop	stop	VB
60025	6926	2	up	up	RP
60025	6926	3	the	the	DT
60025	6926	4	bottle	bottle	NN
60025	6926	5	,	,	,
60025	6926	6	and	and	CC
60025	6926	7	set	set	VBD
60025	6926	8	it	-PRON-	PRP
60025	6926	9	in	in	IN
60025	6926	10	the	the	DT
60025	6926	11	sun	sun	NN
60025	6926	12	,	,	,
60025	6926	13	(	(	-LRB-
60025	6926	14	shaking	shake	VBG
60025	6926	15	it	-PRON-	PRP
60025	6926	16	often	often	RB
60025	6926	17	,	,	,
60025	6926	18	)	)	-RRB-
60025	6926	19	till	till	IN
60025	6926	20	you	-PRON-	PRP
60025	6926	21	find	find	VBP
60025	6926	22	the	the	DT
60025	6926	23	liquid	liquid	NN
60025	6926	24	of	of	IN
60025	6926	25	a	a	DT
60025	6926	26	beautiful	beautiful	JJ
60025	6926	27	crimson	crimson	NN
60025	6926	28	.	.	.
60025	6927	1	Then	then	RB
60025	6927	2	strain	strain	VB
60025	6927	3	off	off	RP
60025	6927	4	the	the	DT
60025	6927	5	oil	oil	NN
60025	6927	6	very	very	RB
60025	6927	7	clear	clear	JJ
60025	6927	8	from	from	IN
60025	6927	9	the	the	DT
60025	6927	10	alkanet	alkanet	NN
60025	6927	11	root	root	NN
60025	6927	12	,	,	,
60025	6927	13	put	put	VBD
60025	6927	14	it	-PRON-	PRP
60025	6927	15	into	into	IN
60025	6927	16	an	an	DT
60025	6927	17	earthen	earthen	JJ
60025	6927	18	pipkin	pipkin	FW
60025	6927	19	,	,	,
60025	6927	20	and	and	CC
60025	6927	21	add	add	VB
60025	6927	22	to	to	IN
60025	6927	23	it	-PRON-	PRP
60025	6927	24	an	an	DT
60025	6927	25	ounce	ounce	NN
60025	6927	26	of	of	IN
60025	6927	27	white	white	JJ
60025	6927	28	wax	wax	NN
60025	6927	29	,	,	,
60025	6927	30	and	and	CC
60025	6927	31	an	an	DT
60025	6927	32	ounce	ounce	NN
60025	6927	33	and	and	CC
60025	6927	34	a	a	DT
60025	6927	35	half	half	NN
60025	6927	36	of	of	IN
60025	6927	37	the	the	DT
60025	6927	38	best	good	JJS
60025	6927	39	mutton	mutton	NN
60025	6927	40	suet	suet	NN
60025	6927	41	,	,	,
60025	6927	42	which	which	WDT
60025	6927	43	has	have	VBZ
60025	6927	44	been	be	VBN
60025	6927	45	previously	previously	RB
60025	6927	46	clarified	clarify	VBN
60025	6927	47	,	,	,
60025	6927	48	or	or	CC
60025	6927	49	boiled	boil	VBN
60025	6927	50	and	and	CC
60025	6927	51	skimmed	skim	VBD
60025	6927	52	.	.	.
60025	6928	1	Set	Set	VBN
60025	6928	2	the	the	DT
60025	6928	3	mixture	mixture	NN
60025	6928	4	on	on	IN
60025	6928	5	the	the	DT
60025	6928	6	embers	ember	NNS
60025	6928	7	of	of	IN
60025	6928	8	coals	coal	NNS
60025	6928	9	,	,	,
60025	6928	10	and	and	CC
60025	6928	11	melt	melt	VB
60025	6928	12	it	-PRON-	PRP
60025	6928	13	slowly	slowly	RB
60025	6928	14	:	:	:
60025	6928	15	stirring	stir	VBG
60025	6928	16	it	-PRON-	PRP
60025	6928	17	well	well	RB
60025	6928	18	.	.	.
60025	6929	1	After	after	IN
60025	6929	2	it	-PRON-	PRP
60025	6929	3	has	have	VBZ
60025	6929	4	simmered	simmer	VBN
60025	6929	5	slowly	slowly	RB
60025	6929	6	for	for	IN
60025	6929	7	a	a	DT
60025	6929	8	little	little	JJ
60025	6929	9	while	while	NN
60025	6929	10	,	,	,
60025	6929	11	take	take	VB
60025	6929	12	it	-PRON-	PRP
60025	6929	13	off	off	RP
60025	6929	14	;	;	:
60025	6929	15	and	and	CC
60025	6929	16	while	while	IN
60025	6929	17	still	still	RB
60025	6929	18	hot	hot	JJ
60025	6929	19	,	,	,
60025	6929	20	mix	mix	VB
60025	6929	21	with	with	IN
60025	6929	22	it	-PRON-	PRP
60025	6929	23	a	a	DT
60025	6929	24	few	few	JJ
60025	6929	25	drops	drop	NNS
60025	6929	26	of	of	IN
60025	6929	27	oil	oil	NN
60025	6929	28	of	of	IN
60025	6929	29	roses	rose	NNS
60025	6929	30	,	,	,
60025	6929	31	or	or	CC
60025	6929	32	of	of	IN
60025	6929	33	oil	oil	NN
60025	6929	34	of	of	IN
60025	6929	35	neroli	neroli	NNS
60025	6929	36	,	,	,
60025	6929	37	or	or	CC
60025	6929	38	tincture	tincture	NN
60025	6929	39	of	of	IN
60025	6929	40	musk	musk	NN
60025	6929	41	.	.	.
60025	6930	1	COLD	COLD	NNP
60025	6930	2	CREAM.--Cut	cream.--cut	RB
60025	6930	3	up	up	IN
60025	6930	4	a	a	DT
60025	6930	5	shilling	shill	VBG
60025	6930	6	cake	cake	NN
60025	6930	7	of	of	IN
60025	6930	8	white	white	JJ
60025	6930	9	wax	wax	NN
60025	6930	10	;	;	:
60025	6930	11	put	put	VB
60025	6930	12	it	-PRON-	PRP
60025	6930	13	into	into	IN
60025	6930	14	a	a	DT
60025	6930	15	clean	clean	JJ
60025	6930	16	sauce	sauce	NN
60025	6930	17	-	-	HYPH
60025	6930	18	pan	pan	NN
60025	6930	19	with	with	IN
60025	6930	20	an	an	DT
60025	6930	21	ounce	ounce	NN
60025	6930	22	of	of	IN
60025	6930	23	oil	oil	NN
60025	6930	24	of	of	IN
60025	6930	25	sweet	sweet	JJ
60025	6930	26	almonds	almond	NNS
60025	6930	27	,	,	,
60025	6930	28	and	and	CC
60025	6930	29	two	two	CD
60025	6930	30	large	large	JJ
60025	6930	31	table	table	NN
60025	6930	32	-	-	HYPH
60025	6930	33	spoonfuls	spoonful	NNS
60025	6930	34	of	of	IN
60025	6930	35	lard	lard	NN
60025	6930	36	.	.	.
60025	6931	1	Boil	Boil	NNP
60025	6931	2	and	and	CC
60025	6931	3	stir	stir	VB
60025	6931	4	it	-PRON-	PRP
60025	6931	5	well	well	RB
60025	6931	6	.	.	.
60025	6932	1	When	when	WRB
60025	6932	2	you	-PRON-	PRP
60025	6932	3	take	take	VBP
60025	6932	4	it	-PRON-	PRP
60025	6932	5	off	off	IN
60025	6932	6	the	the	DT
60025	6932	7	fire	fire	NN
60025	6932	8	,	,	,
60025	6932	9	beat	beat	VBN
60025	6932	10	in	in	IN
60025	6932	11	an	an	DT
60025	6932	12	ounce	ounce	NN
60025	6932	13	of	of	IN
60025	6932	14	orange	orange	JJ
60025	6932	15	-	-	HYPH
60025	6932	16	flower	flower	NN
60025	6932	17	,	,	,
60025	6932	18	or	or	CC
60025	6932	19	rose	rose	NN
60025	6932	20	-	-	HYPH
60025	6932	21	water	water	NN
60025	6932	22	.	.	.
60025	6933	1	Put	put	VB
60025	6933	2	it	-PRON-	PRP
60025	6933	3	up	up	RP
60025	6933	4	in	in	IN
60025	6933	5	gallicups	gallicup	NNS
60025	6933	6	with	with	IN
60025	6933	7	covers	cover	NNS
60025	6933	8	.	.	.
60025	6934	1	SOFT	soft	JJ
60025	6934	2	POMATUM.--Soak	POMATUM.--Soak	NNP
60025	6934	3	half	half	PDT
60025	6934	4	a	a	DT
60025	6934	5	pound	pound	NN
60025	6934	6	of	of	IN
60025	6934	7	fresh	fresh	JJ
60025	6934	8	lard	lard	NN
60025	6934	9	and	and	CC
60025	6934	10	a	a	DT
60025	6934	11	quarter	quarter	NN
60025	6934	12	of	of	IN
60025	6934	13	a	a	DT
60025	6934	14	pound	pound	NN
60025	6934	15	of	of	IN
60025	6934	16	beef	beef	NN
60025	6934	17	marrow	marrow	NN
60025	6934	18	in	in	IN
60025	6934	19	water	water	NN
60025	6934	20	for	for	IN
60025	6934	21	two	two	CD
60025	6934	22	or	or	CC
60025	6934	23	three	three	CD
60025	6934	24	days	day	NNS
60025	6934	25	;	;	,
60025	6934	26	squeezing	squeeze	VBG
60025	6934	27	and	and	CC
60025	6934	28	pressing	press	VBG
60025	6934	29	it	-PRON-	PRP
60025	6934	30	every	every	DT
60025	6934	31	day	day	NN
60025	6934	32	,	,	,
60025	6934	33	and	and	CC
60025	6934	34	changing	change	VBG
60025	6934	35	the	the	DT
60025	6934	36	water	water	NN
60025	6934	37	.	.	.
60025	6935	1	Afterwards	afterwards	RB
60025	6935	2	drain	drain	VB
60025	6935	3	off	off	IN
60025	6935	4	the	the	DT
60025	6935	5	water	water	NN
60025	6935	6	,	,	,
60025	6935	7	and	and	CC
60025	6935	8	put	put	VBD
60025	6935	9	the	the	DT
60025	6935	10	lard	lard	NN
60025	6935	11	and	and	CC
60025	6935	12	marrow	marrow	VB
60025	6935	13	into	into	IN
60025	6935	14	a	a	DT
60025	6935	15	sieve	sieve	NN
60025	6935	16	to	to	TO
60025	6935	17	dry	dry	VB
60025	6935	18	.	.	.
60025	6936	1	Then	then	RB
60025	6936	2	transfer	transfer	VB
60025	6936	3	it	-PRON-	PRP
60025	6936	4	to	to	IN
60025	6936	5	a	a	DT
60025	6936	6	jar	jar	NN
60025	6936	7	,	,	,
60025	6936	8	and	and	CC
60025	6936	9	set	set	VBD
60025	6936	10	the	the	DT
60025	6936	11	jar	jar	NN
60025	6936	12	into	into	IN
60025	6936	13	a	a	DT
60025	6936	14	pot	pot	NN
60025	6936	15	of	of	IN
60025	6936	16	boiling	boiling	NN
60025	6936	17	water	water	NN
60025	6936	18	.	.	.
60025	6937	1	When	when	WRB
60025	6937	2	the	the	DT
60025	6937	3	mixture	mixture	NN
60025	6937	4	is	be	VBZ
60025	6937	5	melted	melt	VBN
60025	6937	6	,	,	,
60025	6937	7	put	put	VB
60025	6937	8	it	-PRON-	PRP
60025	6937	9	into	into	IN
60025	6937	10	a	a	DT
60025	6937	11	basin	basin	NN
60025	6937	12	,	,	,
60025	6937	13	and	and	CC
60025	6937	14	beat	beat	VBD
60025	6937	15	it	-PRON-	PRP
60025	6937	16	with	with	IN
60025	6937	17	two	two	CD
60025	6937	18	spoonfuls	spoonful	NNS
60025	6937	19	of	of	IN
60025	6937	20	brandy	brandy	NN
60025	6937	21	.	.	.
60025	6938	1	Then	then	RB
60025	6938	2	drain	drain	VB
60025	6938	3	off	off	RP
60025	6938	4	the	the	DT
60025	6938	5	brandy	brandy	NN
60025	6938	6	,	,	,
60025	6938	7	perfume	perfume	VB
60025	6938	8	the	the	DT
60025	6938	9	pomatum	pomatum	NN
60025	6938	10	by	by	IN
60025	6938	11	mixing	mix	VBG
60025	6938	12	with	with	IN
60025	6938	13	it	-PRON-	PRP
60025	6938	14	any	any	DT
60025	6938	15	scented	scented	JJ
60025	6938	16	essence	essence	NN
60025	6938	17	that	that	WDT
60025	6938	18	you	-PRON-	PRP
60025	6938	19	please	please	VBP
60025	6938	20	,	,	,
60025	6938	21	and	and	CC
60025	6938	22	tie	tie	VB
60025	6938	23	it	-PRON-	PRP
60025	6938	24	up	up	RP
60025	6938	25	in	in	IN
60025	6938	26	gallipots	gallipot	NNS
60025	6938	27	.	.	.
60025	6939	1	COSMETIC	COSMETIC	NNP
60025	6939	2	PASTE.--Take	paste.--take	VBP
60025	6939	3	a	a	DT
60025	6939	4	quarter	quarter	NN
60025	6939	5	of	of	IN
60025	6939	6	a	a	DT
60025	6939	7	pound	pound	NN
60025	6939	8	of	of	IN
60025	6939	9	Castile	castile	JJ
60025	6939	10	soap	soap	NN
60025	6939	11	,	,	,
60025	6939	12	and	and	CC
60025	6939	13	cut	cut	VBD
60025	6939	14	it	-PRON-	PRP
60025	6939	15	into	into	IN
60025	6939	16	small	small	JJ
60025	6939	17	pieces	piece	NNS
60025	6939	18	.	.	.
60025	6940	1	Then	then	RB
60025	6940	2	put	put	VB
60025	6940	3	it	-PRON-	PRP
60025	6940	4	into	into	IN
60025	6940	5	a	a	DT
60025	6940	6	tin	tin	NN
60025	6940	7	or	or	CC
60025	6940	8	porcelain	porcelain	NN
60025	6940	9	sauce	sauce	NN
60025	6940	10	-	-	HYPH
60025	6940	11	pan	pan	NN
60025	6940	12	,	,	,
60025	6940	13	with	with	IN
60025	6940	14	just	just	JJ
60025	6940	15	water	water	NN
60025	6940	16	enough	enough	RB
60025	6940	17	to	to	TO
60025	6940	18	moisten	moisten	VB
60025	6940	19	it	-PRON-	PRP
60025	6940	20	well	well	RB
60025	6940	21	,	,	,
60025	6940	22	and	and	CC
60025	6940	23	set	set	VBD
60025	6940	24	it	-PRON-	PRP
60025	6940	25	on	on	IN
60025	6940	26	hot	hot	JJ
60025	6940	27	coals	coal	NNS
60025	6940	28	.	.	.
60025	6941	1	Let	let	VB
60025	6941	2	it	-PRON-	PRP
60025	6941	3	simmer	simmer	VB
60025	6941	4	till	till	IN
60025	6941	5	it	-PRON-	PRP
60025	6941	6	is	be	VBZ
60025	6941	7	entirely	entirely	RB
60025	6941	8	dissolved	dissolve	VBN
60025	6941	9	;	;	:
60025	6941	10	stirring	stir	VBG
60025	6941	11	it	-PRON-	PRP
60025	6941	12	till	till	IN
60025	6941	13	it	-PRON-	PRP
60025	6941	14	becomes	become	VBZ
60025	6941	15	a	a	DT
60025	6941	16	smooth	smooth	JJ
60025	6941	17	paste	paste	NN
60025	6941	18	,	,	,
60025	6941	19	and	and	CC
60025	6941	20	thickening	thicken	VBG
60025	6941	21	it	-PRON-	PRP
60025	6941	22	with	with	IN
60025	6941	23	Indian	indian	JJ
60025	6941	24	meal	meal	NN
60025	6941	25	,	,	,
60025	6941	26	(	(	-LRB-
60025	6941	27	which	which	WDT
60025	6941	28	even	even	RB
60025	6941	29	in	in	IN
60025	6941	30	a	a	DT
60025	6941	31	raw	raw	JJ
60025	6941	32	state	state	NN
60025	6941	33	is	be	VBZ
60025	6941	34	excellent	excellent	JJ
60025	6941	35	for	for	IN
60025	6941	36	the	the	DT
60025	6941	37	hands	hand	NNS
60025	6941	38	.	.	.
60025	6941	39	)	)	-RRB-
60025	6942	1	Then	then	RB
60025	6942	2	take	take	VB
60025	6942	3	it	-PRON-	PRP
60025	6942	4	from	from	IN
60025	6942	5	the	the	DT
60025	6942	6	fire	fire	NN
60025	6942	7	,	,	,
60025	6942	8	and	and	CC
60025	6942	9	when	when	WRB
60025	6942	10	cool	cool	JJ
60025	6942	11	scent	scent	NN
60025	6942	12	it	-PRON-	PRP
60025	6942	13	with	with	IN
60025	6942	14	rose	rose	NN
60025	6942	15	-	-	HYPH
60025	6942	16	water	water	NN
60025	6942	17	,	,	,
60025	6942	18	or	or	CC
60025	6942	19	with	with	IN
60025	6942	20	any	any	DT
60025	6942	21	fragrant	fragrant	JJ
60025	6942	22	essence	essence	NN
60025	6942	23	you	-PRON-	PRP
60025	6942	24	please	please	VBP
60025	6942	25	.	.	.
60025	6943	1	Beat	beat	VB
60025	6943	2	and	and	CC
60025	6943	3	stir	stir	VB
60025	6943	4	it	-PRON-	PRP
60025	6943	5	hard	hard	JJ
60025	6943	6	with	with	IN
60025	6943	7	a	a	DT
60025	6943	8	silver	silver	JJ
60025	6943	9	spoon	spoon	NN
60025	6943	10	,	,	,
60025	6943	11	and	and	CC
60025	6943	12	when	when	WRB
60025	6943	13	it	-PRON-	PRP
60025	6943	14	is	be	VBZ
60025	6943	15	thoroughly	thoroughly	RB
60025	6943	16	mixed	mixed	JJ
60025	6943	17	put	put	VBD
60025	6943	18	it	-PRON-	PRP
60025	6943	19	into	into	IN
60025	6943	20	little	little	JJ
60025	6943	21	pots	pot	NNS
60025	6943	22	with	with	IN
60025	6943	23	covers	cover	NNS
60025	6943	24	.	.	.
60025	6944	1	ACID	ACID	NNP
60025	6944	2	SALT.--This	salt.--this	CD
60025	6944	3	is	be	VBZ
60025	6944	4	the	the	DT
60025	6944	5	composition	composition	NN
60025	6944	6	commonly	commonly	RB
60025	6944	7	,	,	,
60025	6944	8	but	but	CC
60025	6944	9	erroneously	erroneously	RB
60025	6944	10	called	call	VBN
60025	6944	11	salt	salt	NN
60025	6944	12	of	of	IN
60025	6944	13	lemon	lemon	NN
60025	6944	14	,	,	,
60025	6944	15	and	and	CC
60025	6944	16	is	be	VBZ
60025	6944	17	excellent	excellent	JJ
60025	6944	18	for	for	IN
60025	6944	19	removing	remove	VBG
60025	6944	20	ink	ink	NN
60025	6944	21	and	and	CC
60025	6944	22	other	other	JJ
60025	6944	23	stains	stain	NNS
60025	6944	24	from	from	IN
60025	6944	25	the	the	DT
60025	6944	26	hands	hand	NNS
60025	6944	27	,	,	,
60025	6944	28	and	and	CC
60025	6944	29	for	for	IN
60025	6944	30	taking	take	VBG
60025	6944	31	ink	ink	NN
60025	6944	32	spots	spot	NNS
60025	6944	33	out	out	IN
60025	6944	34	of	of	IN
60025	6944	35	white	white	JJ
60025	6944	36	clothes	clothe	NNS
60025	6944	37	.	.	.
60025	6945	1	Pound	pound	NN
60025	6945	2	together	together	RB
60025	6945	3	in	in	IN
60025	6945	4	a	a	DT
60025	6945	5	marble	marble	NN
60025	6945	6	mortar	mortar	NN
60025	6945	7	an	an	DT
60025	6945	8	ounce	ounce	NN
60025	6945	9	of	of	IN
60025	6945	10	salt	salt	NN
60025	6945	11	of	of	IN
60025	6945	12	sorrel	sorrel	NN
60025	6945	13	,	,	,
60025	6945	14	and	and	CC
60025	6945	15	an	an	DT
60025	6945	16	ounce	ounce	NN
60025	6945	17	of	of	IN
60025	6945	18	the	the	DT
60025	6945	19	best	good	JJS
60025	6945	20	cream	cream	NN
60025	6945	21	of	of	IN
60025	6945	22	tartar	tartar	NN
60025	6945	23	,	,	,
60025	6945	24	mixing	mix	VBG
60025	6945	25	them	-PRON-	PRP
60025	6945	26	thoroughly	thoroughly	RB
60025	6945	27	.	.	.
60025	6946	1	Then	then	RB
60025	6946	2	put	put	VB
60025	6946	3	it	-PRON-	PRP
60025	6946	4	in	in	IN
60025	6946	5	little	little	JJ
60025	6946	6	wooden	wooden	JJ
60025	6946	7	boxes	box	NNS
60025	6946	8	or	or	CC
60025	6946	9	covered	cover	VBN
60025	6946	10	gallipots	gallipot	NNS
60025	6946	11	,	,	,
60025	6946	12	and	and	CC
60025	6946	13	rub	rub	VB
60025	6946	14	it	-PRON-	PRP
60025	6946	15	on	on	IN
60025	6946	16	your	-PRON-	PRP$
60025	6946	17	hands	hand	NNS
60025	6946	18	when	when	WRB
60025	6946	19	they	-PRON-	PRP
60025	6946	20	are	be	VBP
60025	6946	21	stained	stain	VBN
60025	6946	22	,	,	,
60025	6946	23	washing	wash	VBG
60025	6946	24	them	-PRON-	PRP
60025	6946	25	in	in	IN
60025	6946	26	cold	cold	JJ
60025	6946	27	water	water	NN
60025	6946	28	,	,	,
60025	6946	29	and	and	CC
60025	6946	30	using	use	VBG
60025	6946	31	the	the	DT
60025	6946	32	acid	acid	JJ
60025	6946	33	salt	salt	NN
60025	6946	34	instead	instead	RB
60025	6946	35	of	of	IN
60025	6946	36	soap	soap	NN
60025	6946	37	;	;	:
60025	6946	38	a	a	DT
60025	6946	39	very	very	RB
60025	6946	40	small	small	JJ
60025	6946	41	quantity	quantity	NN
60025	6946	42	will	will	MD
60025	6946	43	immediately	immediately	RB
60025	6946	44	remove	remove	VB
60025	6946	45	the	the	DT
60025	6946	46	stain	stain	NN
60025	6946	47	.	.	.
60025	6947	1	In	in	IN
60025	6947	2	applying	apply	VBG
60025	6947	3	it	-PRON-	PRP
60025	6947	4	to	to	IN
60025	6947	5	linen	linen	NN
60025	6947	6	or	or	CC
60025	6947	7	muslin	muslin	NN
60025	6947	8	that	that	WDT
60025	6947	9	is	be	VBZ
60025	6947	10	spotted	spot	VBN
60025	6947	11	with	with	IN
60025	6947	12	ink	ink	NN
60025	6947	13	or	or	CC
60025	6947	14	fruit	fruit	NN
60025	6947	15	juice	juice	NN
60025	6947	16	,	,	,
60025	6947	17	hold	hold	VB
60025	6947	18	the	the	DT
60025	6947	19	stained	stained	JJ
60025	6947	20	part	part	NN
60025	6947	21	tightly	tightly	RB
60025	6947	22	stretched	stretch	VBD
60025	6947	23	over	over	IN
60025	6947	24	a	a	DT
60025	6947	25	cup	cup	NN
60025	6947	26	or	or	CC
60025	6947	27	bowl	bowl	NN
60025	6947	28	of	of	IN
60025	6947	29	boiling	boil	VBG
60025	6947	30	water	water	NN
60025	6947	31	.	.	.
60025	6948	1	Then	then	RB
60025	6948	2	with	with	IN
60025	6948	3	your	-PRON-	PRP$
60025	6948	4	finger	finger	NN
60025	6948	5	rub	rub	VB
60025	6948	6	on	on	IN
60025	6948	7	the	the	DT
60025	6948	8	acid	acid	JJ
60025	6948	9	salt	salt	NN
60025	6948	10	till	till	IN
60025	6948	11	the	the	DT
60025	6948	12	stain	stain	NN
60025	6948	13	disappears	disappear	VBZ
60025	6948	14	.	.	.
60025	6949	1	It	-PRON-	PRP
60025	6949	2	must	must	MD
60025	6949	3	always	always	RB
60025	6949	4	be	be	VB
60025	6949	5	done	do	VBN
60025	6949	6	before	before	IN
60025	6949	7	the	the	DT
60025	6949	8	article	article	NN
60025	6949	9	is	be	VBZ
60025	6949	10	washed	wash	VBN
60025	6949	11	.	.	.
60025	6950	1	This	this	DT
60025	6950	2	mixture	mixture	NN
60025	6950	3	costs	cost	VBZ
60025	6950	4	about	about	RB
60025	6950	5	twenty	twenty	CD
60025	6950	6	-	-	HYPH
60025	6950	7	five	five	CD
60025	6950	8	cents	cent	NNS
60025	6950	9	,	,	,
60025	6950	10	and	and	CC
60025	6950	11	the	the	DT
60025	6950	12	above	above	JJ
60025	6950	13	quantity	quantity	NN
60025	6950	14	(	(	-LRB-
60025	6950	15	if	if	IN
60025	6950	16	kept	keep	VBN
60025	6950	17	dry	dry	JJ
60025	6950	18	)	)	-RRB-
60025	6950	19	will	will	MD
60025	6950	20	be	be	VB
60025	6950	21	sufficient	sufficient	JJ
60025	6950	22	,	,	,
60025	6950	23	for	for	IN
60025	6950	24	a	a	DT
60025	6950	25	year	year	NN
60025	6950	26	or	or	CC
60025	6950	27	more	more	JJR
60025	6950	28	.	.	.
60025	6951	1	Ink	ink	NN
60025	6951	2	stains	stain	NNS
60025	6951	3	may	may	MD
60025	6951	4	frequently	frequently	RB
60025	6951	5	be	be	VB
60025	6951	6	taken	take	VBN
60025	6951	7	out	out	IN
60025	6951	8	of	of	IN
60025	6951	9	white	white	JJ
60025	6951	10	clothes	clothe	NNS
60025	6951	11	by	by	IN
60025	6951	12	rubbing	rub	VBG
60025	6951	13	on	on	IN
60025	6951	14	(	(	-LRB-
60025	6951	15	before	before	IN
60025	6951	16	they	-PRON-	PRP
60025	6951	17	go	go	VBP
60025	6951	18	to	to	IN
60025	6951	19	the	the	DT
60025	6951	20	wash	wash	NN
60025	6951	21	)	)	-RRB-
60025	6951	22	some	some	DT
60025	6951	23	bits	bit	NNS
60025	6951	24	of	of	IN
60025	6951	25	cold	cold	JJ
60025	6951	26	tallow	tallow	NN
60025	6951	27	picked	pick	VBD
60025	6951	28	from	from	IN
60025	6951	29	the	the	DT
60025	6951	30	bottom	bottom	NN
60025	6951	31	of	of	IN
60025	6951	32	a	a	DT
60025	6951	33	mould	mould	NNP
60025	6951	34	candle	candle	NN
60025	6951	35	.	.	.
60025	6952	1	Leave	leave	VB
60025	6952	2	the	the	DT
60025	6952	3	tallow	tallow	NN
60025	6952	4	sticking	sticking	NN
60025	6952	5	on	on	RP
60025	6952	6	in	in	IN
60025	6952	7	a	a	DT
60025	6952	8	lump	lump	NN
60025	6952	9	,	,	,
60025	6952	10	and	and	CC
60025	6952	11	when	when	WRB
60025	6952	12	the	the	DT
60025	6952	13	article	article	NN
60025	6952	14	comes	come	VBZ
60025	6952	15	from	from	IN
60025	6952	16	the	the	DT
60025	6952	17	wash	wash	NN
60025	6952	18	,	,	,
60025	6952	19	it	-PRON-	PRP
60025	6952	20	will	will	MD
60025	6952	21	generally	generally	RB
60025	6952	22	be	be	VB
60025	6952	23	found	find	VBN
60025	6952	24	that	that	IN
60025	6952	25	the	the	DT
60025	6952	26	spot	spot	NN
60025	6952	27	has	have	VBZ
60025	6952	28	disappeared	disappear	VBN
60025	6952	29	.	.	.
60025	6953	1	This	this	DT
60025	6953	2	experiment	experiment	NN
60025	6953	3	is	be	VBZ
60025	6953	4	so	so	RB
60025	6953	5	easy	easy	JJ
60025	6953	6	and	and	CC
60025	6953	7	so	so	RB
60025	6953	8	generally	generally	RB
60025	6953	9	successful	successful	JJ
60025	6953	10	that	that	IN
60025	6953	11	it	-PRON-	PRP
60025	6953	12	is	be	VBZ
60025	6953	13	always	always	RB
60025	6953	14	worth	worth	JJ
60025	6953	15	trying	try	VBG
60025	6953	16	.	.	.
60025	6954	1	When	when	WRB
60025	6954	2	it	-PRON-	PRP
60025	6954	3	fails	fail	VBZ
60025	6954	4	,	,	,
60025	6954	5	it	-PRON-	PRP
60025	6954	6	is	be	VBZ
60025	6954	7	in	in	IN
60025	6954	8	consequence	consequence	NN
60025	6954	9	of	of	IN
60025	6954	10	some	some	DT
60025	6954	11	peculiarity	peculiarity	NN
60025	6954	12	in	in	IN
60025	6954	13	the	the	DT
60025	6954	14	composition	composition	NN
60025	6954	15	of	of	IN
60025	6954	16	the	the	DT
60025	6954	17	ink	ink	NN
60025	6954	18	.	.	.
60025	6955	1	SWEET	SWEET	NNP
60025	6955	2	JARS.--Take	JARS.--Take	NNP
60025	6955	3	a	a	DT
60025	6955	4	china	china	NNP
60025	6955	5	jar	jar	NN
60025	6955	6	,	,	,
60025	6955	7	and	and	CC
60025	6955	8	put	put	VBD
60025	6955	9	into	into	IN
60025	6955	10	it	-PRON-	PRP
60025	6955	11	three	three	CD
60025	6955	12	handfuls	handful	NNS
60025	6955	13	of	of	IN
60025	6955	14	fresh	fresh	JJ
60025	6955	15	damask	damask	NN
60025	6955	16	rose	rise	VBD
60025	6955	17	-	-	HYPH
60025	6955	18	leaves	leave	VBZ
60025	6955	19	;	;	:
60025	6955	20	three	three	CD
60025	6955	21	of	of	IN
60025	6955	22	sweet	sweet	JJ
60025	6955	23	pinks	pink	NNS
60025	6955	24	,	,	,
60025	6955	25	three	three	CD
60025	6955	26	of	of	IN
60025	6955	27	wall	wall	NN
60025	6955	28	-	-	HYPH
60025	6955	29	flowers	flower	NNS
60025	6955	30	,	,	,
60025	6955	31	and	and	CC
60025	6955	32	stock	stock	NN
60025	6955	33	gilly	gilly	NN
60025	6955	34	-	-	HYPH
60025	6955	35	flowers	flower	NNS
60025	6955	36	,	,	,
60025	6955	37	and	and	CC
60025	6955	38	equal	equal	JJ
60025	6955	39	proportions	proportion	NNS
60025	6955	40	of	of	IN
60025	6955	41	any	any	DT
60025	6955	42	other	other	JJ
60025	6955	43	fragrant	fragrant	JJ
60025	6955	44	flowers	flower	NNS
60025	6955	45	that	that	WDT
60025	6955	46	you	-PRON-	PRP
60025	6955	47	can	can	MD
60025	6955	48	procure	procure	VB
60025	6955	49	.	.	.
60025	6956	1	Place	place	VB
60025	6956	2	them	-PRON-	PRP
60025	6956	3	in	in	IN
60025	6956	4	layers	layer	NNS
60025	6956	5	;	;	,
60025	6956	6	strewing	strew	VBG
60025	6956	7	powdered	powdered	JJ
60025	6956	8	orris	orris	JJ
60025	6956	9	-	-	HYPH
60025	6956	10	root	root	NN
60025	6956	11	thickly	thickly	RB
60025	6956	12	between	between	IN
60025	6956	13	each	each	DT
60025	6956	14	layer	layer	NN
60025	6956	15	.	.	.
60025	6957	1	You	-PRON-	PRP
60025	6957	2	may	may	MD
60025	6957	3	fill	fill	VB
60025	6957	4	another	another	DT
60025	6957	5	jar	jar	NN
60025	6957	6	with	with	IN
60025	6957	7	equal	equal	JJ
60025	6957	8	quantities	quantity	NNS
60025	6957	9	of	of	IN
60025	6957	10	lavender	lavender	NN
60025	6957	11	,	,	,
60025	6957	12	knotted	knotted	NNP
60025	6957	13	marjoram	marjoram	NNP
60025	6957	14	,	,	,
60025	6957	15	rosemary	rosemary	NNP
60025	6957	16	,	,	,
60025	6957	17	lemon	lemon	NN
60025	6957	18	-	-	HYPH
60025	6957	19	thyme	thyme	NNS
60025	6957	20	,	,	,
60025	6957	21	balm	balm	NN
60025	6957	22	of	of	IN
60025	6957	23	Gilead	Gilead	NNP
60025	6957	24	,	,	,
60025	6957	25	lemon	lemon	NN
60025	6957	26	-	-	HYPH
60025	6957	27	peel	peel	NN
60025	6957	28	,	,	,
60025	6957	29	and	and	CC
60025	6957	30	smaller	small	JJR
60025	6957	31	quantities	quantity	NNS
60025	6957	32	of	of	IN
60025	6957	33	laurel	laurel	NN
60025	6957	34	leaves	leave	NNS
60025	6957	35	and	and	CC
60025	6957	36	mint	mint	NN
60025	6957	37	;	;	:
60025	6957	38	and	and	CC
60025	6957	39	some	some	DT
60025	6957	40	sliced	slice	VBN
60025	6957	41	orris	orris	NN
60025	6957	42	-	-	HYPH
60025	6957	43	root	root	NN
60025	6957	44	.	.	.
60025	6958	1	You	-PRON-	PRP
60025	6958	2	may	may	MD
60025	6958	3	mix	mix	VB
60025	6958	4	with	with	IN
60025	6958	5	the	the	DT
60025	6958	6	herbs	herb	NNS
60025	6958	7	,	,	,
60025	6958	8	(	(	-LRB-
60025	6958	9	which	which	WDT
60025	6958	10	must	must	MD
60025	6958	11	all	all	RB
60025	6958	12	be	be	VB
60025	6958	13	chopped	chop	VBN
60025	6958	14	,	,	,
60025	6958	15	)	)	-RRB-
60025	6958	16	powdered	powder	VBN
60025	6958	17	cloves	clove	NNS
60025	6958	18	,	,	,
60025	6958	19	cinnamon	cinnamon	NN
60025	6958	20	,	,	,
60025	6958	21	and	and	CC
60025	6958	22	nutmeg	nutmeg	NN
60025	6958	23	;	;	,
60025	6958	24	strewing	strew	VBG
60025	6958	25	powdered	powdered	JJ
60025	6958	26	orris	orris	NN
60025	6958	27	-	-	HYPH
60025	6958	28	root	root	NN
60025	6958	29	between	between	IN
60025	6958	30	the	the	DT
60025	6958	31	layers	layer	NNS
60025	6958	32	.	.	.
60025	6959	1	Flowers	flower	NNS
60025	6959	2	,	,	,
60025	6959	3	herbs	herb	NNS
60025	6959	4	,	,	,
60025	6959	5	and	and	CC
60025	6959	6	spice	spice	NN
60025	6959	7	may	may	MD
60025	6959	8	all	all	DT
60025	6959	9	be	be	VB
60025	6959	10	mixed	mix	VBN
60025	6959	11	in	in	IN
60025	6959	12	the	the	DT
60025	6959	13	same	same	JJ
60025	6959	14	jar	jar	NN
60025	6959	15	;	;	:
60025	6959	16	adding	add	VBG
60025	6959	17	always	always	RB
60025	6959	18	some	some	DT
60025	6959	19	orris	orris	JJ
60025	6959	20	root	root	NN
60025	6959	21	.	.	.
60025	6960	1	Every	every	DT
60025	6960	2	thing	thing	NN
60025	6960	3	that	that	WDT
60025	6960	4	is	be	VBZ
60025	6960	5	put	put	VBN
60025	6960	6	in	in	RP
60025	6960	7	should	should	MD
60025	6960	8	be	be	VB
60025	6960	9	perfectly	perfectly	RB
60025	6960	10	free	free	JJ
60025	6960	11	from	from	IN
60025	6960	12	damp	damp	NN
60025	6960	13	.	.	.
60025	6961	1	The	the	DT
60025	6961	2	jar	jar	NN
60025	6961	3	should	should	MD
60025	6961	4	be	be	VB
60025	6961	5	kept	keep	VBN
60025	6961	6	closely	closely	RB
60025	6961	7	covered	cover	VBN
60025	6961	8	,	,	,
60025	6961	9	except	except	IN
60025	6961	10	when	when	WRB
60025	6961	11	the	the	DT
60025	6961	12	cover	cover	NN
60025	6961	13	is	be	VBZ
60025	6961	14	occasionally	occasionally	RB
60025	6961	15	removed	remove	VBN
60025	6961	16	for	for	IN
60025	6961	17	the	the	DT
60025	6961	18	purpose	purpose	NN
60025	6961	19	of	of	IN
60025	6961	20	diffusing	diffuse	VBG
60025	6961	21	the	the	DT
60025	6961	22	scent	scent	NN
60025	6961	23	through	through	IN
60025	6961	24	the	the	DT
60025	6961	25	room	room	NN
60025	6961	26	.	.	.
60025	6962	1	SCENTED	scent	VBD
60025	6962	2	BAGS.--Take	bags.--take	VBP
60025	6962	3	a	a	DT
60025	6962	4	quarter	quarter	NN
60025	6962	5	of	of	IN
60025	6962	6	a	a	DT
60025	6962	7	pound	pound	NN
60025	6962	8	of	of	IN
60025	6962	9	coriander	coriander	NN
60025	6962	10	seeds	seed	NNS
60025	6962	11	,	,	,
60025	6962	12	a	a	DT
60025	6962	13	quarter	quarter	NN
60025	6962	14	of	of	IN
60025	6962	15	a	a	DT
60025	6962	16	pound	pound	NN
60025	6962	17	of	of	IN
60025	6962	18	orris	orris	NNP
60025	6962	19	root	root	NN
60025	6962	20	,	,	,
60025	6962	21	a	a	DT
60025	6962	22	quarter	quarter	NN
60025	6962	23	of	of	IN
60025	6962	24	a	a	DT
60025	6962	25	pound	pound	NN
60025	6962	26	of	of	IN
60025	6962	27	aromatic	aromatic	JJ
60025	6962	28	calamus	calamus	NN
60025	6962	29	,	,	,
60025	6962	30	a	a	DT
60025	6962	31	quarter	quarter	NN
60025	6962	32	of	of	IN
60025	6962	33	a	a	DT
60025	6962	34	pound	pound	NN
60025	6962	35	of	of	IN
60025	6962	36	damask	damask	NN
60025	6962	37	rose	rise	VBD
60025	6962	38	leaves	leave	NNS
60025	6962	39	,	,	,
60025	6962	40	two	two	CD
60025	6962	41	ounces	ounce	NNS
60025	6962	42	of	of	IN
60025	6962	43	lavender	lavender	NN
60025	6962	44	blossoms	blossom	NNS
60025	6962	45	,	,	,
60025	6962	46	half	half	PDT
60025	6962	47	an	an	DT
60025	6962	48	ounce	ounce	NN
60025	6962	49	of	of	IN
60025	6962	50	mace	mace	NN
60025	6962	51	,	,	,
60025	6962	52	half	half	PDT
60025	6962	53	an	an	DT
60025	6962	54	ounce	ounce	NN
60025	6962	55	of	of	IN
60025	6962	56	cinnamon	cinnamon	NN
60025	6962	57	,	,	,
60025	6962	58	a	a	DT
60025	6962	59	quarter	quarter	NN
60025	6962	60	of	of	IN
60025	6962	61	an	an	DT
60025	6962	62	ounce	ounce	NN
60025	6962	63	of	of	IN
60025	6962	64	cloves	clove	NNS
60025	6962	65	,	,	,
60025	6962	66	and	and	CC
60025	6962	67	two	two	CD
60025	6962	68	drachms	drachm	NNS
60025	6962	69	of	of	IN
60025	6962	70	musk	musk	JJ
60025	6962	71	-	-	HYPH
60025	6962	72	powder	powder	NN
60025	6962	73	.	.	.
60025	6963	1	Beat	beat	VB
60025	6963	2	them	-PRON-	PRP
60025	6963	3	all	all	DT
60025	6963	4	separately	separately	RB
60025	6963	5	in	in	IN
60025	6963	6	a	a	DT
60025	6963	7	mortar	mortar	NN
60025	6963	8	,	,	,
60025	6963	9	and	and	CC
60025	6963	10	then	then	RB
60025	6963	11	mix	mix	VB
60025	6963	12	them	-PRON-	PRP
60025	6963	13	well	well	RB
60025	6963	14	together	together	RB
60025	6963	15	.	.	.
60025	6964	1	Make	make	VB
60025	6964	2	small	small	JJ
60025	6964	3	silk	silk	NN
60025	6964	4	or	or	CC
60025	6964	5	satin	satin	NN
60025	6964	6	bags	bag	NNS
60025	6964	7	;	;	:
60025	6964	8	fill	fill	VB
60025	6964	9	each	each	DT
60025	6964	10	with	with	IN
60025	6964	11	a	a	DT
60025	6964	12	portion	portion	NN
60025	6964	13	of	of	IN
60025	6964	14	the	the	DT
60025	6964	15	mixture	mixture	NN
60025	6964	16	,	,	,
60025	6964	17	and	and	CC
60025	6964	18	sew	sew	VB
60025	6964	19	them	-PRON-	PRP
60025	6964	20	closely	closely	RB
60025	6964	21	all	all	DT
60025	6964	22	round	round	NN
60025	6964	23	.	.	.
60025	6965	1	Lay	lay	VB
60025	6965	2	them	-PRON-	PRP
60025	6965	3	among	among	IN
60025	6965	4	your	-PRON-	PRP$
60025	6965	5	clothes	clothe	NNS
60025	6965	6	in	in	IN
60025	6965	7	the	the	DT
60025	6965	8	drawers	drawer	NNS
60025	6965	9	.	.	.
60025	6966	1	VIOLET	violet	VB
60025	6966	2	PERFUME.--Drop	perfume.--drop	UH
60025	6966	3	twelve	twelve	CD
60025	6966	4	drops	drop	NNS
60025	6966	5	of	of	IN
60025	6966	6	genuine	genuine	JJ
60025	6966	7	oil	oil	NN
60025	6966	8	of	of	IN
60025	6966	9	rhodium	rhodium	NN
60025	6966	10	on	on	IN
60025	6966	11	a	a	DT
60025	6966	12	lump	lump	NN
60025	6966	13	of	of	IN
60025	6966	14	loaf	loaf	NN
60025	6966	15	-	-	HYPH
60025	6966	16	sugar	sugar	NN
60025	6966	17	.	.	.
60025	6967	1	Then	then	RB
60025	6967	2	pound	pound	VB
60025	6967	3	the	the	DT
60025	6967	4	sugar	sugar	NN
60025	6967	5	in	in	IN
60025	6967	6	a	a	DT
60025	6967	7	marble	marble	NN
60025	6967	8	mortar	mortar	NN
60025	6967	9	with	with	IN
60025	6967	10	two	two	CD
60025	6967	11	ounces	ounce	NNS
60025	6967	12	of	of	IN
60025	6967	13	orris	orris	NNP
60025	6967	14	root	root	NN
60025	6967	15	powder	powder	NN
60025	6967	16	.	.	.
60025	6968	1	This	this	DT
60025	6968	2	will	will	MD
60025	6968	3	afford	afford	VB
60025	6968	4	an	an	DT
60025	6968	5	excellent	excellent	JJ
60025	6968	6	imitation	imitation	NN
60025	6968	7	of	of	IN
60025	6968	8	the	the	DT
60025	6968	9	scent	scent	NN
60025	6968	10	of	of	IN
60025	6968	11	violets	violet	NNS
60025	6968	12	.	.	.
60025	6969	1	If	if	IN
60025	6969	2	you	-PRON-	PRP
60025	6969	3	add	add	VBP
60025	6969	4	more	more	JJR
60025	6969	5	oil	oil	NN
60025	6969	6	of	of	IN
60025	6969	7	rhodium	rhodium	NN
60025	6969	8	,	,	,
60025	6969	9	it	-PRON-	PRP
60025	6969	10	will	will	MD
60025	6969	11	produce	produce	VB
60025	6969	12	a	a	DT
60025	6969	13	rose	rose	NN
60025	6969	14	perfume	perfume	NN
60025	6969	15	.	.	.
60025	6970	1	Sew	sew	VB
60025	6970	2	up	up	IN
60025	6970	3	the	the	DT
60025	6970	4	powder	powder	NN
60025	6970	5	in	in	IN
60025	6970	6	little	little	JJ
60025	6970	7	silk	silk	NN
60025	6970	8	bags	bag	NNS
60025	6970	9	,	,	,
60025	6970	10	or	or	CC
60025	6970	11	keep	keep	VB
60025	6970	12	it	-PRON-	PRP
60025	6970	13	in	in	IN
60025	6970	14	a	a	DT
60025	6970	15	tight	tight	JJ
60025	6970	16	box	box	NN
60025	6970	17	.	.	.
60025	6971	1	DURABLE	DURABLE	NNS
60025	6971	2	INK.--Take	ink.--take	UH
60025	6971	3	,	,	,
60025	6971	4	when	when	WRB
60025	6971	5	empty	empty	JJ
60025	6971	6	,	,	,
60025	6971	7	one	one	CD
60025	6971	8	of	of	IN
60025	6971	9	the	the	DT
60025	6971	10	little	little	JJ
60025	6971	11	bottles	bottle	NNS
60025	6971	12	that	that	WDT
60025	6971	13	has	have	VBZ
60025	6971	14	contained	contain	VBN
60025	6971	15	indelible	indelible	JJ
60025	6971	16	ink	ink	NN
60025	6971	17	,	,	,
60025	6971	18	such	such	JJ
60025	6971	19	as	as	IN
60025	6971	20	is	be	VBZ
60025	6971	21	sold	sell	VBN
60025	6971	22	in	in	IN
60025	6971	23	cases	case	NNS
60025	6971	24	,	,	,
60025	6971	25	and	and	CC
60025	6971	26	wash	wash	VB
60025	6971	27	and	and	CC
60025	6971	28	rinse	rinse	VB
60025	6971	29	it	-PRON-	PRP
60025	6971	30	clean	clean	JJ
60025	6971	31	.	.	.
60025	6972	1	Put	put	VB
60025	6972	2	into	into	IN
60025	6972	3	it	-PRON-	PRP
60025	6972	4	two	two	CD
60025	6972	5	inches	inch	NNS
60025	6972	6	of	of	IN
60025	6972	7	lunar	lunar	JJ
60025	6972	8	caustic	caustic	NN
60025	6972	9	;	;	:
60025	6972	10	fill	fill	VB
60025	6972	11	it	-PRON-	PRP
60025	6972	12	up	up	RP
60025	6972	13	with	with	IN
60025	6972	14	soft	soft	JJ
60025	6972	15	water	water	NN
60025	6972	16	and	and	CC
60025	6972	17	cork	cork	NN
60025	6972	18	it	-PRON-	PRP
60025	6972	19	tightly	tightly	RB
60025	6972	20	.	.	.
60025	6973	1	This	this	DT
60025	6973	2	is	be	VBZ
60025	6973	3	the	the	DT
60025	6973	4	marking	mark	VBG
60025	6973	5	ink	ink	NN
60025	6973	6	.	.	.
60025	6974	1	Prepare	prepare	VB
60025	6974	2	the	the	DT
60025	6974	3	larger	large	JJR
60025	6974	4	bottle	bottle	NN
60025	6974	5	that	that	WDT
60025	6974	6	has	have	VBZ
60025	6974	7	contained	contain	VBN
60025	6974	8	the	the	DT
60025	6974	9	liquid	liquid	NN
60025	6974	10	used	use	VBN
60025	6974	11	for	for	IN
60025	6974	12	the	the	DT
60025	6974	13	first	first	JJ
60025	6974	14	wash	wash	NN
60025	6974	15	,	,	,
60025	6974	16	by	by	IN
60025	6974	17	making	make	VBG
60025	6974	18	it	-PRON-	PRP
60025	6974	19	quite	quite	RB
60025	6974	20	clean	clean	JJ
60025	6974	21	.	.	.
60025	6975	1	Take	take	VB
60025	6975	2	a	a	DT
60025	6975	3	large	large	JJ
60025	6975	4	tea	tea	NN
60025	6975	5	-	-	HYPH
60025	6975	6	spoonful	spoonful	JJ
60025	6975	7	of	of	IN
60025	6975	8	salt	salt	NN
60025	6975	9	of	of	IN
60025	6975	10	tartar	tartar	NN
60025	6975	11	,	,	,
60025	6975	12	and	and	CC
60025	6975	13	a	a	DT
60025	6975	14	lump	lump	NN
60025	6975	15	of	of	IN
60025	6975	16	gum	gum	NN
60025	6975	17	arabic	arabic	VB
60025	6975	18	the	the	DT
60025	6975	19	size	size	NN
60025	6975	20	of	of	IN
60025	6975	21	a	a	DT
60025	6975	22	hickory	hickory	JJ
60025	6975	23	nut	nut	NN
60025	6975	24	.	.	.
60025	6976	1	Put	put	VB
60025	6976	2	them	-PRON-	PRP
60025	6976	3	into	into	IN
60025	6976	4	the	the	DT
60025	6976	5	wash	wash	NN
60025	6976	6	bottle	bottle	NN
60025	6976	7	,	,	,
60025	6976	8	and	and	CC
60025	6976	9	fill	fill	VB
60025	6976	10	it	-PRON-	PRP
60025	6976	11	up	up	RP
60025	6976	12	with	with	IN
60025	6976	13	clear	clear	JJ
60025	6976	14	rain	rain	NN
60025	6976	15	water	water	NN
60025	6976	16	.	.	.
60025	6977	1	Cork	cork	NN
60025	6977	2	both	both	CC
60025	6977	3	bottles	bottle	NNS
60025	6977	4	tightly	tightly	RB
60025	6977	5	,	,	,
60025	6977	6	and	and	CC
60025	6977	7	set	set	VBD
60025	6977	8	them	-PRON-	PRP
60025	6977	9	three	three	CD
60025	6977	10	days	day	NNS
60025	6977	11	in	in	IN
60025	6977	12	the	the	DT
60025	6977	13	sun	sun	NN
60025	6977	14	.	.	.
60025	6978	1	Always	always	RB
60025	6978	2	put	put	VB
60025	6978	3	them	-PRON-	PRP
60025	6978	4	in	in	IN
60025	6978	5	the	the	DT
60025	6978	6	sun	sun	NN
60025	6978	7	before	before	IN
60025	6978	8	using	use	VBG
60025	6978	9	it	-PRON-	PRP
60025	6978	10	.	.	.
60025	6979	1	Linen	linen	NN
60025	6979	2	can	can	MD
60025	6979	3	not	not	RB
60025	6979	4	be	be	VB
60025	6979	5	marked	mark	VBN
60025	6979	6	well	well	RB
60025	6979	7	with	with	IN
60025	6979	8	durable	durable	JJ
60025	6979	9	ink	ink	NN
60025	6979	10	unless	unless	IN
60025	6979	11	the	the	DT
60025	6979	12	weather	weather	NN
60025	6979	13	is	be	VBZ
60025	6979	14	clear	clear	JJ
60025	6979	15	and	and	CC
60025	6979	16	dry	dry	JJ
60025	6979	17	.	.	.
60025	6980	1	Dip	dip	VB
60025	6980	2	a	a	DT
60025	6980	3	camel	camel	NN
60025	6980	4	's	's	POS
60025	6980	5	hair	hair	NN
60025	6980	6	pencil	pencil	NN
60025	6980	7	in	in	IN
60025	6980	8	the	the	DT
60025	6980	9	large	large	JJ
60025	6980	10	bottle	bottle	NN
60025	6980	11	that	that	WDT
60025	6980	12	contains	contain	VBZ
60025	6980	13	the	the	DT
60025	6980	14	gum	gum	NN
60025	6980	15	liquid	liquid	NN
60025	6980	16	,	,	,
60025	6980	17	and	and	CC
60025	6980	18	wash	wash	VB
60025	6980	19	over	over	RP
60025	6980	20	with	with	IN
60025	6980	21	it	-PRON-	PRP
60025	6980	22	a	a	DT
60025	6980	23	small	small	JJ
60025	6980	24	space	space	NN
60025	6980	25	on	on	IN
60025	6980	26	a	a	DT
60025	6980	27	corner	corner	NN
60025	6980	28	of	of	IN
60025	6980	29	the	the	DT
60025	6980	30	linen	linen	NN
60025	6980	31	,	,	,
60025	6980	32	about	about	RB
60025	6980	33	large	large	JJ
60025	6980	34	enough	enough	RB
60025	6980	35	to	to	TO
60025	6980	36	contain	contain	VB
60025	6980	37	the	the	DT
60025	6980	38	name	name	NN
60025	6980	39	.	.	.
60025	6981	1	Dry	Dry	VBD
60025	6981	2	it	-PRON-	PRP
60025	6981	3	in	in	IN
60025	6981	4	the	the	DT
60025	6981	5	sun	sun	NN
60025	6981	6	,	,	,
60025	6981	7	and	and	CC
60025	6981	8	let	let	VB
60025	6981	9	it	-PRON-	PRP
60025	6981	10	alone	alone	JJ
60025	6981	11	till	till	IN
60025	6981	12	next	next	JJ
60025	6981	13	day	day	NN
60025	6981	14	.	.	.
60025	6982	1	Then	then	RB
60025	6982	2	take	take	VB
60025	6982	3	a	a	DT
60025	6982	4	very	very	RB
60025	6982	5	good	good	JJ
60025	6982	6	pen	pen	NN
60025	6982	7	,	,	,
60025	6982	8	and	and	CC
60025	6982	9	with	with	IN
60025	6982	10	the	the	DT
60025	6982	11	ink	ink	NN
60025	6982	12	from	from	IN
60025	6982	13	the	the	DT
60025	6982	14	smallest	small	JJS
60025	6982	15	bottle	bottle	NN
60025	6982	16	,	,	,
60025	6982	17	write	write	VB
60025	6982	18	the	the	DT
60025	6982	19	name	name	NN
60025	6982	20	you	-PRON-	PRP
60025	6982	21	intend	intend	VBP
60025	6982	22	,	,	,
60025	6982	23	on	on	IN
60025	6982	24	the	the	DT
60025	6982	25	place	place	NN
60025	6982	26	that	that	WDT
60025	6982	27	has	have	VBZ
60025	6982	28	been	be	VBN
60025	6982	29	prepared	prepare	VBN
60025	6982	30	by	by	IN
60025	6982	31	the	the	DT
60025	6982	32	first	first	JJ
60025	6982	33	liquid	liquid	NN
60025	6982	34	.	.	.
60025	6983	1	This	this	DT
60025	6983	2	also	also	RB
60025	6983	3	must	must	MD
60025	6983	4	be	be	VB
60025	6983	5	dried	dry	VBN
60025	6983	6	in	in	IN
60025	6983	7	the	the	DT
60025	6983	8	sun	sun	NN
60025	6983	9	.	.	.
60025	6984	1	See	see	VB
60025	6984	2	that	that	IN
60025	6984	3	the	the	DT
60025	6984	4	bottles	bottle	NNS
60025	6984	5	are	be	VBP
60025	6984	6	always	always	RB
60025	6984	7	well	well	RB
60025	6984	8	corked	cork	VBN
60025	6984	9	,	,	,
60025	6984	10	and	and	CC
60025	6984	11	keep	keep	VB
60025	6984	12	them	-PRON-	PRP
60025	6984	13	in	in	IN
60025	6984	14	a	a	DT
60025	6984	15	covered	cover	VBN
60025	6984	16	box	box	NN
60025	6984	17	.	.	.
60025	6985	1	After	after	IN
60025	6985	2	the	the	DT
60025	6985	3	linen	linen	NN
60025	6985	4	is	be	VBZ
60025	6985	5	dried	dry	VBN
60025	6985	6	,	,	,
60025	6985	7	iron	iron	VB
60025	6985	8	it	-PRON-	PRP
60025	6985	9	before	before	IN
60025	6985	10	you	-PRON-	PRP
60025	6985	11	write	write	VBP
60025	6985	12	on	on	IN
60025	6985	13	it	-PRON-	PRP
60025	6985	14	.	.	.
60025	6986	1	ANOTHER	another	JJ
60025	6986	2	DURABLE	DURABLE	VBD
60025	6986	3	INK.--For	INK.--For	VBZ
60025	6986	4	the	the	DT
60025	6986	5	marking	mark	VBG
60025	6986	6	liquid	liquid	NN
60025	6986	7	--	--	:
60025	6986	8	rub	rub	VB
60025	6986	9	together	together	RB
60025	6986	10	in	in	IN
60025	6986	11	a	a	DT
60025	6986	12	small	small	JJ
60025	6986	13	mortar	mortar	NN
60025	6986	14	five	five	CD
60025	6986	15	scruples	scruple	NNS
60025	6986	16	of	of	IN
60025	6986	17	lunar	lunar	JJ
60025	6986	18	caustic	caustic	NN
60025	6986	19	with	with	IN
60025	6986	20	one	one	CD
60025	6986	21	drachm	drachm	NN
60025	6986	22	of	of	IN
60025	6986	23	gum	gum	NNP
60025	6986	24	arabic	arabic	NNP
60025	6986	25	,	,	,
60025	6986	26	one	one	CD
60025	6986	27	scruple	scruple	NN
60025	6986	28	of	of	IN
60025	6986	29	sap	sap	NN
60025	6986	30	-	-	HYPH
60025	6986	31	green	green	NN
60025	6986	32	and	and	CC
60025	6986	33	one	one	CD
60025	6986	34	ounce	ounce	NN
60025	6986	35	of	of	IN
60025	6986	36	rain	rain	NN
60025	6986	37	water	water	NN
60025	6986	38	.	.	.
60025	6987	1	Keep	keep	VB
60025	6987	2	the	the	DT
60025	6987	3	bottle	bottle	NN
60025	6987	4	three	three	CD
60025	6987	5	days	day	NNS
60025	6987	6	in	in	IN
60025	6987	7	the	the	DT
60025	6987	8	sun	sun	NN
60025	6987	9	.	.	.
60025	6988	1	For	for	IN
60025	6988	2	wetting	wet	VBG
60025	6988	3	the	the	DT
60025	6988	4	linen	linen	NN
60025	6988	5	--	--	:
60025	6988	6	mix	mix	VB
60025	6988	7	together	together	RB
60025	6988	8	a	a	DT
60025	6988	9	quarter	quarter	NN
60025	6988	10	of	of	IN
60025	6988	11	an	an	DT
60025	6988	12	ounce	ounce	NN
60025	6988	13	of	of	IN
60025	6988	14	salt	salt	NN
60025	6988	15	of	of	IN
60025	6988	16	soda	soda	NN
60025	6988	17	,	,	,
60025	6988	18	a	a	DT
60025	6988	19	heaped	heaped	JJ
60025	6988	20	table	table	NN
60025	6988	21	-	-	HYPH
60025	6988	22	spoonful	spoonful	JJ
60025	6988	23	of	of	IN
60025	6988	24	powdered	powdered	JJ
60025	6988	25	gum	gum	NN
60025	6988	26	arabic	arabic	NNP
60025	6988	27	,	,	,
60025	6988	28	and	and	CC
60025	6988	29	two	two	CD
60025	6988	30	ounces	ounce	NNS
60025	6988	31	of	of	IN
60025	6988	32	hot	hot	JJ
60025	6988	33	water	water	NN
60025	6988	34	.	.	.
60025	6989	1	TO	to	TO
60025	6989	2	KEEP	KEEP	NNP
60025	6989	3	PEARL	PEARL	NNP
60025	6989	4	-	-	HYPH
60025	6989	5	ASH.--Take	ash.--take	VB
60025	6989	6	three	three	CD
60025	6989	7	ounces	ounce	NNS
60025	6989	8	of	of	IN
60025	6989	9	pearl	pearl	NN
60025	6989	10	-	-	HYPH
60025	6989	11	ash	ash	NN
60025	6989	12	,	,	,
60025	6989	13	and	and	CC
60025	6989	14	put	put	VBD
60025	6989	15	it	-PRON-	PRP
60025	6989	16	into	into	IN
60025	6989	17	a	a	DT
60025	6989	18	clean	clean	JJ
60025	6989	19	black	black	JJ
60025	6989	20	bottle	bottle	NN
60025	6989	21	with	with	IN
60025	6989	22	a	a	DT
60025	6989	23	pint	pint	NN
60025	6989	24	and	and	CC
60025	6989	25	a	a	DT
60025	6989	26	half	half	NN
60025	6989	27	(	(	-LRB-
60025	6989	28	not	not	RB
60025	6989	29	more	more	JJR
60025	6989	30	)	)	-RRB-
60025	6989	31	of	of	IN
60025	6989	32	soft	soft	JJ
60025	6989	33	water	water	NN
60025	6989	34	.	.	.
60025	6990	1	The	the	DT
60025	6990	2	proportion	proportion	NN
60025	6990	3	is	be	VBZ
60025	6990	4	an	an	DT
60025	6990	5	ounce	ounce	NN
60025	6990	6	of	of	IN
60025	6990	7	pearl	pearl	NN
60025	6990	8	-	-	HYPH
60025	6990	9	ash	ash	NNP
60025	6990	10	to	to	IN
60025	6990	11	half	half	PDT
60025	6990	12	a	a	DT
60025	6990	13	pint	pint	NN
60025	6990	14	of	of	IN
60025	6990	15	water	water	NN
60025	6990	16	.	.	.
60025	6991	1	Cork	cork	NN
60025	6991	2	it	-PRON-	PRP
60025	6991	3	very	very	RB
60025	6991	4	tightly	tightly	RB
60025	6991	5	,	,	,
60025	6991	6	shake	shake	VB
60025	6991	7	it	-PRON-	PRP
60025	6991	8	,	,	,
60025	6991	9	and	and	CC
60025	6991	10	it	-PRON-	PRP
60025	6991	11	will	will	MD
60025	6991	12	be	be	VB
60025	6991	13	fit	fit	JJ
60025	6991	14	for	for	IN
60025	6991	15	use	use	NN
60025	6991	16	as	as	RB
60025	6991	17	soon	soon	RB
60025	6991	18	as	as	IN
60025	6991	19	all	all	PDT
60025	6991	20	the	the	DT
60025	6991	21	pearl	pearl	NN
60025	6991	22	-	-	HYPH
60025	6991	23	ash	ash	NN
60025	6991	24	is	be	VBZ
60025	6991	25	dissolved	dissolve	VBN
60025	6991	26	.	.	.
60025	6992	1	A	a	DT
60025	6992	2	table	table	NN
60025	6992	3	-	-	HYPH
60025	6992	4	spoonful	spoonful	JJ
60025	6992	5	of	of	IN
60025	6992	6	this	this	DT
60025	6992	7	liquid	liquid	NN
60025	6992	8	is	be	VBZ
60025	6992	9	equal	equal	JJ
60025	6992	10	to	to	IN
60025	6992	11	a	a	DT
60025	6992	12	small	small	JJ
60025	6992	13	tea	tea	NN
60025	6992	14	-	-	HYPH
60025	6992	15	spoonful	spoonful	JJ
60025	6992	16	of	of	IN
60025	6992	17	pearl	pearl	NN
60025	6992	18	-	-	HYPH
60025	6992	19	ash	ash	NN
60025	6992	20	in	in	IN
60025	6992	21	the	the	DT
60025	6992	22	lump	lump	NN
60025	6992	23	or	or	CC
60025	6992	24	powder	powder	NN
60025	6992	25	.	.	.
60025	6993	1	Keeping	keep	VBG
60025	6993	2	it	-PRON-	PRP
60025	6993	3	ready	ready	JJ
60025	6993	4	dissolved	dissolve	VBN
60025	6993	5	will	will	MD
60025	6993	6	be	be	VB
60025	6993	7	found	find	VBN
60025	6993	8	very	very	RB
60025	6993	9	convenient	convenient	JJ
60025	6993	10	.	.	.
60025	6994	1	ALMOND	almond	VB
60025	6994	2	PASTE.--Blanch	paste.--blanch	NN
60025	6994	3	half	half	PDT
60025	6994	4	a	a	DT
60025	6994	5	pound	pound	NN
60025	6994	6	of	of	IN
60025	6994	7	shelled	shell	VBN
60025	6994	8	sweet	sweet	JJ
60025	6994	9	almonds	almond	NNS
60025	6994	10	,	,	,
60025	6994	11	and	and	CC
60025	6994	12	a	a	DT
60025	6994	13	quarter	quarter	NN
60025	6994	14	of	of	IN
60025	6994	15	a	a	DT
60025	6994	16	pound	pound	NN
60025	6994	17	of	of	IN
60025	6994	18	bitter	bitter	JJ
60025	6994	19	ones	one	NNS
60025	6994	20	,	,	,
60025	6994	21	and	and	CC
60025	6994	22	beat	beat	VBD
60025	6994	23	them	-PRON-	PRP
60025	6994	24	in	in	IN
60025	6994	25	a	a	DT
60025	6994	26	mortar	mortar	NN
60025	6994	27	to	to	IN
60025	6994	28	a	a	DT
60025	6994	29	smooth	smooth	JJ
60025	6994	30	paste	paste	NN
60025	6994	31	--	--	:
60025	6994	32	adding	add	VBG
60025	6994	33	by	by	IN
60025	6994	34	degrees	degree	NNS
60025	6994	35	a	a	DT
60025	6994	36	jill	jill	NN
60025	6994	37	of	of	IN
60025	6994	38	rose	rose	NN
60025	6994	39	or	or	CC
60025	6994	40	orange	orange	JJ
60025	6994	41	-	-	HYPH
60025	6994	42	flower	flower	NN
60025	6994	43	water	water	NN
60025	6994	44	.	.	.
60025	6995	1	Then	then	RB
60025	6995	2	beat	beat	VBD
60025	6995	3	in	in	RP
60025	6995	4	,	,	,
60025	6995	5	gradually	gradually	RB
60025	6995	6	,	,	,
60025	6995	7	half	half	PDT
60025	6995	8	a	a	DT
60025	6995	9	pound	pound	NN
60025	6995	10	of	of	IN
60025	6995	11	clear	clear	JJ
60025	6995	12	strained	strained	JJ
60025	6995	13	honey	honey	NN
60025	6995	14	.	.	.
60025	6996	1	When	when	WRB
60025	6996	2	the	the	DT
60025	6996	3	whole	whole	NN
60025	6996	4	is	be	VBZ
60025	6996	5	well	well	RB
60025	6996	6	incorporated	incorporated	JJ
60025	6996	7	,	,	,
60025	6996	8	put	put	VBD
60025	6996	9	it	-PRON-	PRP
60025	6996	10	into	into	IN
60025	6996	11	gallipots	gallipot	NNS
60025	6996	12	,	,	,
60025	6996	13	pouring	pour	VBG
60025	6996	14	on	on	IN
60025	6996	15	the	the	DT
60025	6996	16	top	top	NN
60025	6996	17	of	of	IN
60025	6996	18	each	each	DT
60025	6996	19	some	some	DT
60025	6996	20	orange	orange	JJ
60025	6996	21	-	-	HYPH
60025	6996	22	flower	flower	NN
60025	6996	23	or	or	CC
60025	6996	24	rose	rose	NN
60025	6996	25	-	-	HYPH
60025	6996	26	water	water	NN
60025	6996	27	.	.	.
60025	6997	1	Keep	keep	VB
60025	6997	2	it	-PRON-	PRP
60025	6997	3	closely	closely	RB
60025	6997	4	covered	cover	VBN
60025	6997	5	.	.	.
60025	6998	1	This	this	DT
60025	6998	2	is	be	VBZ
60025	6998	3	a	a	DT
60025	6998	4	celebrated	celebrated	JJ
60025	6998	5	cosmetic	cosmetic	NN
60025	6998	6	for	for	IN
60025	6998	7	the	the	DT
60025	6998	8	hands	hand	NNS
60025	6998	9	.	.	.
60025	6999	1	MISCELLANEOUS	MISCELLANEOUS	NNP
60025	6999	2	RECEIPTS	RECEIPTS	NNP
60025	6999	3	.	.	.
60025	7000	1	MINCED	MINCED	NNP
60025	7000	2	OYSTERS.--Take	OYSTERS.--Take	NNP
60025	7000	3	fifty	fifty	CD
60025	7000	4	fine	fine	JJ
60025	7000	5	large	large	JJ
60025	7000	6	oysters	oyster	NNS
60025	7000	7	,	,	,
60025	7000	8	and	and	CC
60025	7000	9	mince	mince	VB
60025	7000	10	them	-PRON-	PRP
60025	7000	11	raw	raw	JJ
60025	7000	12	.	.	.
60025	7001	1	Chop	Chop	NNP
60025	7001	2	also	also	RB
60025	7001	3	four	four	CD
60025	7001	4	or	or	CC
60025	7001	5	five	five	CD
60025	7001	6	small	small	JJ
60025	7001	7	pickled	pickled	JJ
60025	7001	8	cucumbers	cucumber	NNS
60025	7001	9	,	,	,
60025	7001	10	and	and	CC
60025	7001	11	a	a	DT
60025	7001	12	bunch	bunch	NN
60025	7001	13	of	of	IN
60025	7001	14	parsley	parsley	NN
60025	7001	15	.	.	.
60025	7002	1	Grate	grate	VB
60025	7002	2	about	about	RB
60025	7002	3	two	two	CD
60025	7002	4	tea	tea	NN
60025	7002	5	-	-	HYPH
60025	7002	6	cupfuls	cupful	NNS
60025	7002	7	of	of	IN
60025	7002	8	stale	stale	JJ
60025	7002	9	bread	bread	NN
60025	7002	10	-	-	HYPH
60025	7002	11	crumbs	crumb	NNS
60025	7002	12	,	,	,
60025	7002	13	and	and	CC
60025	7002	14	beat	beat	VBD
60025	7002	15	up	up	RP
60025	7002	16	the	the	DT
60025	7002	17	yolks	yolk	NNS
60025	7002	18	of	of	IN
60025	7002	19	four	four	CD
60025	7002	20	eggs	egg	NNS
60025	7002	21	.	.	.
60025	7003	1	Mix	mix	VB
60025	7003	2	the	the	DT
60025	7003	3	whole	whole	NN
60025	7003	4	together	together	RB
60025	7003	5	in	in	IN
60025	7003	6	a	a	DT
60025	7003	7	thick	thick	JJ
60025	7003	8	batter	batter	NN
60025	7003	9	,	,	,
60025	7003	10	seasoning	season	VBG
60025	7003	11	it	-PRON-	PRP
60025	7003	12	with	with	IN
60025	7003	13	cayenne	cayenne	NN
60025	7003	14	and	and	CC
60025	7003	15	powdered	powdered	JJ
60025	7003	16	mace	mace	NN
60025	7003	17	;	;	:
60025	7003	18	and	and	CC
60025	7003	19	with	with	IN
60025	7003	20	a	a	DT
60025	7003	21	little	little	JJ
60025	7003	22	salt	salt	NN
60025	7003	23	if	if	IN
60025	7003	24	the	the	DT
60025	7003	25	oysters	oyster	NNS
60025	7003	26	are	be	VBP
60025	7003	27	fresh	fresh	JJ
60025	7003	28	.	.	.
60025	7004	1	Have	have	VBP
60025	7004	2	ready	ready	JJ
60025	7004	3	a	a	DT
60025	7004	4	pound	pound	NN
60025	7004	5	of	of	IN
60025	7004	6	lard	lard	NN
60025	7004	7	,	,	,
60025	7004	8	and	and	CC
60025	7004	9	melt	melt	NNP
60025	7004	10	in	in	IN
60025	7004	11	the	the	DT
60025	7004	12	frying	frying	JJ
60025	7004	13	-	-	HYPH
60025	7004	14	pan	pan	NN
60025	7004	15	enough	enough	RB
60025	7004	16	of	of	IN
60025	7004	17	it	-PRON-	PRP
60025	7004	18	to	to	TO
60025	7004	19	fry	fry	VB
60025	7004	20	the	the	DT
60025	7004	21	oysters	oyster	NNS
60025	7004	22	well	well	RB
60025	7004	23	.	.	.
60025	7005	1	If	if	IN
60025	7005	2	the	the	DT
60025	7005	3	lard	lard	NN
60025	7005	4	is	be	VBZ
60025	7005	5	in	in	IN
60025	7005	6	too	too	RB
60025	7005	7	small	small	JJ
60025	7005	8	a	a	DT
60025	7005	9	quantity	quantity	NN
60025	7005	10	they	-PRON-	PRP
60025	7005	11	will	will	MD
60025	7005	12	be	be	VB
60025	7005	13	flat	flat	JJ
60025	7005	14	and	and	CC
60025	7005	15	tough	tough	JJ
60025	7005	16	.	.	.
60025	7006	1	When	when	WRB
60025	7006	2	the	the	DT
60025	7006	3	lard	lard	NN
60025	7006	4	is	be	VBZ
60025	7006	5	boiling	boil	VBG
60025	7006	6	hot	hot	JJ
60025	7006	7	in	in	IN
60025	7006	8	the	the	DT
60025	7006	9	pan	pan	NN
60025	7006	10	,	,	,
60025	7006	11	put	put	VBN
60025	7006	12	in	in	RP
60025	7006	13	about	about	IN
60025	7006	14	a	a	DT
60025	7006	15	table	table	NN
60025	7006	16	-	-	HYPH
60025	7006	17	spoonful	spoonful	JJ
60025	7006	18	at	at	IN
60025	7006	19	a	a	DT
60025	7006	20	time	time	NN
60025	7006	21	of	of	IN
60025	7006	22	the	the	DT
60025	7006	23	oyster	oyster	JJ
60025	7006	24	-	-	HYPH
60025	7006	25	mixture	mixture	NN
60025	7006	26	,	,	,
60025	7006	27	and	and	CC
60025	7006	28	fry	fry	VB
60025	7006	29	it	-PRON-	PRP
60025	7006	30	in	in	IN
60025	7006	31	the	the	DT
60025	7006	32	form	form	NN
60025	7006	33	of	of	IN
60025	7006	34	small	small	JJ
60025	7006	35	fritters	fritter	NNS
60025	7006	36	;	;	:
60025	7006	37	turning	turn	VBG
60025	7006	38	them	-PRON-	PRP
60025	7006	39	so	so	IN
60025	7006	40	as	as	IN
60025	7006	41	to	to	TO
60025	7006	42	brown	brown	VB
60025	7006	43	on	on	IN
60025	7006	44	both	both	DT
60025	7006	45	sides	side	NNS
60025	7006	46	.	.	.
60025	7007	1	Serve	serve	VB
60025	7007	2	them	-PRON-	PRP
60025	7007	3	up	up	RP
60025	7007	4	hot	hot	RB
60025	7007	5	,	,	,
60025	7007	6	and	and	CC
60025	7007	7	eat	eat	VB
60025	7007	8	them	-PRON-	PRP
60025	7007	9	with	with	IN
60025	7007	10	small	small	JJ
60025	7007	11	bread	bread	NN
60025	7007	12	rolls	roll	NNS
60025	7007	13	.	.	.
60025	7008	1	STEWED	STEWED	NNP
60025	7008	2	BLACK	BLACK	NNP
60025	7008	3	FISH.--Flour	fish.--flour	NN
60025	7008	4	a	a	DT
60025	7008	5	deep	deep	JJ
60025	7008	6	dish	dish	NN
60025	7008	7	,	,	,
60025	7008	8	and	and	CC
60025	7008	9	lay	lie	VBD
60025	7008	10	in	in	IN
60025	7008	11	the	the	DT
60025	7008	12	bottom	bottom	NN
60025	7008	13	a	a	DT
60025	7008	14	piece	piece	NN
60025	7008	15	of	of	IN
60025	7008	16	butter	butter	NN
60025	7008	17	rolled	roll	VBN
60025	7008	18	in	in	IN
60025	7008	19	flour	flour	NN
60025	7008	20	.	.	.
60025	7009	1	Then	then	RB
60025	7009	2	sprinkle	sprinkle	VB
60025	7009	3	it	-PRON-	PRP
60025	7009	4	with	with	IN
60025	7009	5	a	a	DT
60025	7009	6	mixture	mixture	NN
60025	7009	7	of	of	IN
60025	7009	8	parsley	parsley	NN
60025	7009	9	,	,	,
60025	7009	10	sweet	sweet	JJ
60025	7009	11	marjoram	marjoram	NNP
60025	7009	12	,	,	,
60025	7009	13	and	and	CC
60025	7009	14	green	green	JJ
60025	7009	15	onion	onion	NN
60025	7009	16	;	;	:
60025	7009	17	all	all	DT
60025	7009	18	chopped	chop	VBN
60025	7009	19	fine	fine	JJ
60025	7009	20	.	.	.
60025	7010	1	Take	take	VB
60025	7010	2	your	-PRON-	PRP$
60025	7010	3	black	black	JJ
60025	7010	4	fish	fish	NN
60025	7010	5	and	and	CC
60025	7010	6	rub	rub	VB
60025	7010	7	it	-PRON-	PRP
60025	7010	8	inside	inside	RB
60025	7010	9	and	and	CC
60025	7010	10	outside	outside	RB
60025	7010	11	with	with	IN
60025	7010	12	a	a	DT
60025	7010	13	mixture	mixture	NN
60025	7010	14	of	of	IN
60025	7010	15	cayenne	cayenne	NN
60025	7010	16	,	,	,
60025	7010	17	salt	salt	NN
60025	7010	18	,	,	,
60025	7010	19	and	and	CC
60025	7010	20	powdered	powder	VBD
60025	7010	21	cloves	clove	NNS
60025	7010	22	and	and	CC
60025	7010	23	mace	mace	NN
60025	7010	24	.	.	.
60025	7011	1	Place	place	NN
60025	7011	2	skewers	skewer	NNS
60025	7011	3	across	across	IN
60025	7011	4	the	the	DT
60025	7011	5	dish	dish	NN
60025	7011	6	,	,	,
60025	7011	7	and	and	CC
60025	7011	8	lay	lie	VBD
60025	7011	9	the	the	DT
60025	7011	10	fish	fish	NN
60025	7011	11	upon	upon	IN
60025	7011	12	them	-PRON-	PRP
60025	7011	13	.	.	.
60025	7012	1	Then	then	RB
60025	7012	2	pour	pour	VB
60025	7012	3	in	in	IN
60025	7012	4	a	a	DT
60025	7012	5	little	little	JJ
60025	7012	6	wine	wine	NN
60025	7012	7	,	,	,
60025	7012	8	and	and	CC
60025	7012	9	sufficient	sufficient	JJ
60025	7012	10	water	water	NN
60025	7012	11	to	to	TO
60025	7012	12	stew	stew	VB
60025	7012	13	the	the	DT
60025	7012	14	fish	fish	NN
60025	7012	15	.	.	.
60025	7013	1	Set	set	VB
60025	7013	2	the	the	DT
60025	7013	3	dish	dish	NN
60025	7013	4	in	in	IN
60025	7013	5	a	a	DT
60025	7013	6	moderate	moderate	JJ
60025	7013	7	oven	oven	NN
60025	7013	8	,	,	,
60025	7013	9	and	and	CC
60025	7013	10	let	let	VB
60025	7013	11	it	-PRON-	PRP
60025	7013	12	cook	cook	VB
60025	7013	13	slowly	slowly	RB
60025	7013	14	for	for	IN
60025	7013	15	an	an	DT
60025	7013	16	hour	hour	NN
60025	7013	17	.	.	.
60025	7014	1	Shad	shad	NN
60025	7014	2	or	or	CC
60025	7014	3	rock	rock	NN
60025	7014	4	fish	fish	NN
60025	7014	5	may	may	MD
60025	7014	6	be	be	VB
60025	7014	7	dressed	dress	VBN
60025	7014	8	in	in	IN
60025	7014	9	the	the	DT
60025	7014	10	same	same	JJ
60025	7014	11	manner	manner	NN
60025	7014	12	.	.	.
60025	7015	1	FRIED	FRIED	NNP
60025	7015	2	SMELTS.--These	smelts.--these	JJ
60025	7015	3	little	little	JJ
60025	7015	4	fish	fish	NN
60025	7015	5	are	be	VBP
60025	7015	6	considered	consider	VBN
60025	7015	7	extremely	extremely	RB
60025	7015	8	fine	fine	JJ
60025	7015	9	.	.	.
60025	7016	1	Before	before	IN
60025	7016	2	they	-PRON-	PRP
60025	7016	3	are	be	VBP
60025	7016	4	cooked	cook	VBN
60025	7016	5	,	,	,
60025	7016	6	cut	cut	VBN
60025	7016	7	off	off	RP
60025	7016	8	the	the	DT
60025	7016	9	heads	head	NNS
60025	7016	10	and	and	CC
60025	7016	11	tails	tail	NNS
60025	7016	12	.	.	.
60025	7017	1	Sprinkle	sprinkle	VB
60025	7017	2	the	the	DT
60025	7017	3	smelts	smelt	NNS
60025	7017	4	with	with	IN
60025	7017	5	flour	flour	NN
60025	7017	6	,	,	,
60025	7017	7	and	and	CC
60025	7017	8	have	have	VBP
60025	7017	9	ready	ready	JJ
60025	7017	10	in	in	IN
60025	7017	11	a	a	DT
60025	7017	12	frying	frying	JJ
60025	7017	13	pan	pan	NN
60025	7017	14	over	over	IN
60025	7017	15	the	the	DT
60025	7017	16	fire	fire	NN
60025	7017	17	plenty	plenty	NN
60025	7017	18	of	of	IN
60025	7017	19	fresh	fresh	JJ
60025	7017	20	lard	lard	NN
60025	7017	21	or	or	CC
60025	7017	22	butter	butter	NN
60025	7017	23	.	.	.
60025	7018	1	When	when	WRB
60025	7018	2	it	-PRON-	PRP
60025	7018	3	boils	boil	VBZ
60025	7018	4	,	,	,
60025	7018	5	put	put	VBN
60025	7018	6	in	in	IN
60025	7018	7	the	the	DT
60025	7018	8	fish	fish	NN
60025	7018	9	and	and	CC
60025	7018	10	fry	fry	VB
60025	7018	11	them	-PRON-	PRP
60025	7018	12	.	.	.
60025	7019	1	BROILED	BROILED	NNP
60025	7019	2	SWEETBREADS.--Split	SWEETBREADS.--Split	VBD
60025	7019	3	open	open	JJ
60025	7019	4	and	and	CC
60025	7019	5	skewer	skewer	VBD
60025	7019	6	the	the	DT
60025	7019	7	sweetbreads	sweetbread	NNS
60025	7019	8	;	;	:
60025	7019	9	season	season	VB
60025	7019	10	them	-PRON-	PRP
60025	7019	11	with	with	IN
60025	7019	12	pepper	pepper	NN
60025	7019	13	and	and	CC
60025	7019	14	salt	salt	NN
60025	7019	15	,	,	,
60025	7019	16	and	and	CC
60025	7019	17	with	with	IN
60025	7019	18	powdered	powdered	JJ
60025	7019	19	mace	mace	NN
60025	7019	20	.	.	.
60025	7020	1	Broil	broil	VB
60025	7020	2	them	-PRON-	PRP
60025	7020	3	on	on	IN
60025	7020	4	a	a	DT
60025	7020	5	gridiron	gridiron	NN
60025	7020	6	till	till	IN
60025	7020	7	thoroughly	thoroughly	RB
60025	7020	8	done	do	VBN
60025	7020	9	.	.	.
60025	7021	1	While	while	IN
60025	7021	2	they	-PRON-	PRP
60025	7021	3	are	be	VBP
60025	7021	4	broiling	broil	VBG
60025	7021	5	,	,	,
60025	7021	6	prepare	prepare	VB
60025	7021	7	some	some	DT
60025	7021	8	melted	melted	JJ
60025	7021	9	butter	butter	NN
60025	7021	10	seasoned	season	VBN
60025	7021	11	with	with	IN
60025	7021	12	mace	mace	NN
60025	7021	13	and	and	CC
60025	7021	14	a	a	DT
60025	7021	15	little	little	JJ
60025	7021	16	white	white	JJ
60025	7021	17	wine	wine	NN
60025	7021	18	,	,	,
60025	7021	19	or	or	CC
60025	7021	20	mushroom	mushroom	NN
60025	7021	21	catchup	catchup	NN
60025	7021	22	;	;	:
60025	7021	23	and	and	CC
60025	7021	24	have	have	VBP
60025	7021	25	ready	ready	JJ
60025	7021	26	some	some	DT
60025	7021	27	toast	toast	NN
60025	7021	28	with	with	IN
60025	7021	29	the	the	DT
60025	7021	30	crust	crust	NN
60025	7021	31	cut	cut	VBN
60025	7021	32	off	off	RP
60025	7021	33	.	.	.
60025	7022	1	Lay	lay	VB
60025	7022	2	the	the	DT
60025	7022	3	toast	toast	NN
60025	7022	4	in	in	IN
60025	7022	5	the	the	DT
60025	7022	6	bottom	bottom	NN
60025	7022	7	of	of	IN
60025	7022	8	a	a	DT
60025	7022	9	dish	dish	NN
60025	7022	10	;	;	:
60025	7022	11	place	place	VB
60025	7022	12	the	the	DT
60025	7022	13	sweetbreads	sweetbread	NNS
60025	7022	14	upon	upon	IN
60025	7022	15	it	-PRON-	PRP
60025	7022	16	,	,	,
60025	7022	17	and	and	CC
60025	7022	18	pour	pour	VB
60025	7022	19	over	over	IN
60025	7022	20	them	-PRON-	PRP
60025	7022	21	the	the	DT
60025	7022	22	drawn	draw	VBN
60025	7022	23	butter	butter	NN
60025	7022	24	.	.	.
60025	7023	1	PICKLED	PICKLED	NNP
60025	7023	2	EGGS.--Boil	EGGS.--Boil	NNP
60025	7023	3	twelve	twelve	CD
60025	7023	4	eggs	egg	NNS
60025	7023	5	quite	quite	RB
60025	7023	6	hard	hard	RB
60025	7023	7	,	,	,
60025	7023	8	and	and	CC
60025	7023	9	lay	lie	VBD
60025	7023	10	them	-PRON-	PRP
60025	7023	11	in	in	IN
60025	7023	12	cold	cold	JJ
60025	7023	13	water	water	NN
60025	7023	14	;	;	,
60025	7023	15	having	have	VBG
60025	7023	16	peeled	peel	VBN
60025	7023	17	off	off	RP
60025	7023	18	the	the	DT
60025	7023	19	shells	shell	NNS
60025	7023	20	.	.	.
60025	7024	1	Then	then	RB
60025	7024	2	put	put	VB
60025	7024	3	them	-PRON-	PRP
60025	7024	4	whole	whole	RP
60025	7024	5	into	into	IN
60025	7024	6	a	a	DT
60025	7024	7	stone	stone	NN
60025	7024	8	jar	jar	NN
60025	7024	9	,	,	,
60025	7024	10	with	with	IN
60025	7024	11	a	a	DT
60025	7024	12	quarter	quarter	NN
60025	7024	13	of	of	IN
60025	7024	14	an	an	DT
60025	7024	15	ounce	ounce	NN
60025	7024	16	of	of	IN
60025	7024	17	whole	whole	JJ
60025	7024	18	mace	mace	NN
60025	7024	19	,	,	,
60025	7024	20	and	and	CC
60025	7024	21	the	the	DT
60025	7024	22	same	same	JJ
60025	7024	23	quantity	quantity	NN
60025	7024	24	of	of	IN
60025	7024	25	cloves	clove	NNS
60025	7024	26	;	;	:
60025	7024	27	a	a	DT
60025	7024	28	sliced	sliced	JJ
60025	7024	29	nutmeg	nutmeg	NN
60025	7024	30	;	;	:
60025	7024	31	a	a	DT
60025	7024	32	table	table	NN
60025	7024	33	-	-	HYPH
60025	7024	34	spoonful	spoonful	JJ
60025	7024	35	of	of	IN
60025	7024	36	whole	whole	JJ
60025	7024	37	pepper	pepper	NN
60025	7024	38	;	;	:
60025	7024	39	a	a	DT
60025	7024	40	small	small	JJ
60025	7024	41	bit	bit	NN
60025	7024	42	of	of	IN
60025	7024	43	ginger	ginger	NN
60025	7024	44	;	;	:
60025	7024	45	and	and	CC
60025	7024	46	a	a	DT
60025	7024	47	peach	peach	JJ
60025	7024	48	leaf	leaf	NN
60025	7024	49	.	.	.
60025	7025	1	Fill	fill	VB
60025	7025	2	up	up	RP
60025	7025	3	the	the	DT
60025	7025	4	jar	jar	NN
60025	7025	5	with	with	IN
60025	7025	6	boiling	boil	VBG
60025	7025	7	vinegar	vinegar	NN
60025	7025	8	;	;	:
60025	7025	9	cover	cover	VB
60025	7025	10	it	-PRON-	PRP
60025	7025	11	closely	closely	RB
60025	7025	12	that	that	IN
60025	7025	13	the	the	DT
60025	7025	14	eggs	egg	NNS
60025	7025	15	may	may	MD
60025	7025	16	cool	cool	VB
60025	7025	17	slowly	slowly	RB
60025	7025	18	.	.	.
60025	7026	1	When	when	WRB
60025	7026	2	they	-PRON-	PRP
60025	7026	3	are	be	VBP
60025	7026	4	cold	cold	JJ
60025	7026	5	,	,	,
60025	7026	6	tie	tie	VB
60025	7026	7	up	up	RP
60025	7026	8	the	the	DT
60025	7026	9	jar	jar	NN
60025	7026	10	;	;	:
60025	7026	11	covering	cover	VBG
60025	7026	12	the	the	DT
60025	7026	13	cork	cork	NN
60025	7026	14	with	with	IN
60025	7026	15	leather	leather	NN
60025	7026	16	.	.	.
60025	7027	1	After	after	IN
60025	7027	2	it	-PRON-	PRP
60025	7027	3	has	have	VBZ
60025	7027	4	stood	stand	VBN
60025	7027	5	three	three	CD
60025	7027	6	days	day	NNS
60025	7027	7	pour	pour	VB
60025	7027	8	off	off	IN
60025	7027	9	the	the	DT
60025	7027	10	pickle	pickle	NN
60025	7027	11	,	,	,
60025	7027	12	boil	boil	VB
60025	7027	13	it	-PRON-	PRP
60025	7027	14	up	up	RP
60025	7027	15	again	again	RB
60025	7027	16	,	,	,
60025	7027	17	and	and	CC
60025	7027	18	return	return	VB
60025	7027	19	it	-PRON-	PRP
60025	7027	20	boiling	boil	VBG
60025	7027	21	hot	hot	JJ
60025	7027	22	to	to	IN
60025	7027	23	the	the	DT
60025	7027	24	eggs	egg	NNS
60025	7027	25	and	and	CC
60025	7027	26	spice	spice	NN
60025	7027	27	.	.	.
60025	7028	1	They	-PRON-	PRP
60025	7028	2	will	will	MD
60025	7028	3	be	be	VB
60025	7028	4	fit	fit	JJ
60025	7028	5	for	for	IN
60025	7028	6	use	use	NN
60025	7028	7	in	in	IN
60025	7028	8	a	a	DT
60025	7028	9	fortnight	fortnight	NN
60025	7028	10	.	.	.
60025	7029	1	GUMBO	GUMBO	NNP
60025	7029	2	SOUP.--Take	soup.--take	VBP
60025	7029	3	four	four	CD
60025	7029	4	pounds	pound	NNS
60025	7029	5	of	of	IN
60025	7029	6	the	the	DT
60025	7029	7	lean	lean	NN
60025	7029	8	of	of	IN
60025	7029	9	a	a	DT
60025	7029	10	fresh	fresh	JJ
60025	7029	11	round	round	NN
60025	7029	12	of	of	IN
60025	7029	13	beef	beef	NN
60025	7029	14	and	and	CC
60025	7029	15	cut	cut	VBD
60025	7029	16	the	the	DT
60025	7029	17	meat	meat	NN
60025	7029	18	into	into	IN
60025	7029	19	small	small	JJ
60025	7029	20	pieces	piece	NNS
60025	7029	21	,	,	,
60025	7029	22	avoiding	avoid	VBG
60025	7029	23	carefully	carefully	RB
60025	7029	24	all	all	PDT
60025	7029	25	the	the	DT
60025	7029	26	fat	fat	NN
60025	7029	27	.	.	.
60025	7030	1	Season	season	VB
60025	7030	2	the	the	DT
60025	7030	3	meat	meat	NN
60025	7030	4	with	with	IN
60025	7030	5	a	a	DT
60025	7030	6	little	little	JJ
60025	7030	7	pepper	pepper	NN
60025	7030	8	and	and	CC
60025	7030	9	salt	salt	NN
60025	7030	10	,	,	,
60025	7030	11	and	and	CC
60025	7030	12	put	put	VBD
60025	7030	13	it	-PRON-	PRP
60025	7030	14	on	on	RP
60025	7030	15	to	to	TO
60025	7030	16	boil	boil	VB
60025	7030	17	with	with	IN
60025	7030	18	three	three	CD
60025	7030	19	quarts	quart	NNS
60025	7030	20	and	and	CC
60025	7030	21	a	a	DT
60025	7030	22	pint	pint	NN
60025	7030	23	of	of	IN
60025	7030	24	water	water	NN
60025	7030	25	(	(	-LRB-
60025	7030	26	not	not	RB
60025	7030	27	more	more	JJR
60025	7030	28	.	.	.
60025	7030	29	)	)	-RRB-
60025	7031	1	Boil	Boil	NNP
60025	7031	2	it	-PRON-	PRP
60025	7031	3	slowly	slowly	RB
60025	7031	4	and	and	CC
60025	7031	5	skim	skim	VB
60025	7031	6	it	-PRON-	PRP
60025	7031	7	well	well	RB
60025	7031	8	.	.	.
60025	7032	1	When	when	WRB
60025	7032	2	no	no	DT
60025	7032	3	more	more	JJR
60025	7032	4	scum	scum	NN
60025	7032	5	rises	rise	NNS
60025	7032	6	,	,	,
60025	7032	7	put	put	VBN
60025	7032	8	in	in	IN
60025	7032	9	half	half	PDT
60025	7032	10	a	a	DT
60025	7032	11	peck	peck	NN
60025	7032	12	of	of	IN
60025	7032	13	ochras	ochras	NNP
60025	7032	14	,	,	,
60025	7032	15	peeled	peel	VBN
60025	7032	16	and	and	CC
60025	7032	17	sliced	slice	VBN
60025	7032	18	,	,	,
60025	7032	19	and	and	CC
60025	7032	20	half	half	PDT
60025	7032	21	a	a	DT
60025	7032	22	peck	peck	NN
60025	7032	23	of	of	IN
60025	7032	24	tomatas	tomatas	NNP
60025	7032	25	cut	cut	VBN
60025	7032	26	in	in	IN
60025	7032	27	quarters	quarter	NNS
60025	7032	28	.	.	.
60025	7033	1	Boil	Boil	NNP
60025	7033	2	it	-PRON-	PRP
60025	7033	3	slowly	slowly	RB
60025	7033	4	till	till	IN
60025	7033	5	the	the	DT
60025	7033	6	ochras	ochras	NNP
60025	7033	7	and	and	CC
60025	7033	8	tomatas	tomatas	NNP
60025	7033	9	are	be	VBP
60025	7033	10	entirely	entirely	RB
60025	7033	11	dissolved	dissolve	VBN
60025	7033	12	,	,	,
60025	7033	13	and	and	CC
60025	7033	14	the	the	DT
60025	7033	15	meat	meat	NN
60025	7033	16	all	all	DT
60025	7033	17	to	to	IN
60025	7033	18	rags	rag	NNS
60025	7033	19	.	.	.
60025	7034	1	Then	then	RB
60025	7034	2	strain	strain	VB
60025	7034	3	it	-PRON-	PRP
60025	7034	4	through	through	IN
60025	7034	5	a	a	DT
60025	7034	6	cullender	cullender	NN
60025	7034	7	,	,	,
60025	7034	8	and	and	CC
60025	7034	9	send	send	VB
60025	7034	10	it	-PRON-	PRP
60025	7034	11	to	to	TO
60025	7034	12	table	table	VB
60025	7034	13	with	with	IN
60025	7034	14	slices	slice	NNS
60025	7034	15	of	of	IN
60025	7034	16	dry	dry	JJ
60025	7034	17	toast	toast	NN
60025	7034	18	.	.	.
60025	7035	1	This	this	DT
60025	7035	2	soup	soup	NN
60025	7035	3	can	can	MD
60025	7035	4	not	not	RB
60025	7035	5	be	be	VB
60025	7035	6	made	make	VBN
60025	7035	7	in	in	IN
60025	7035	8	less	less	JJR
60025	7035	9	than	than	IN
60025	7035	10	seven	seven	CD
60025	7035	11	or	or	CC
60025	7035	12	eight	eight	CD
60025	7035	13	hours	hour	NNS
60025	7035	14	.	.	.
60025	7036	1	If	if	IN
60025	7036	2	you	-PRON-	PRP
60025	7036	3	dine	dine	VBP
60025	7036	4	at	at	IN
60025	7036	5	two	two	CD
60025	7036	6	you	-PRON-	PRP
60025	7036	7	must	must	MD
60025	7036	8	put	put	VB
60025	7036	9	on	on	IN
60025	7036	10	the	the	DT
60025	7036	11	meat	meat	NN
60025	7036	12	to	to	TO
60025	7036	13	boil	boil	VB
60025	7036	14	at	at	IN
60025	7036	15	six	six	CD
60025	7036	16	or	or	CC
60025	7036	17	seven	seven	CD
60025	7036	18	in	in	IN
60025	7036	19	the	the	DT
60025	7036	20	morning	morning	NN
60025	7036	21	.	.	.
60025	7037	1	It	-PRON-	PRP
60025	7037	2	should	should	MD
60025	7037	3	be	be	VB
60025	7037	4	as	as	RB
60025	7037	5	thick	thick	JJ
60025	7037	6	as	as	IN
60025	7037	7	a	a	DT
60025	7037	8	jelly	jelly	NN
60025	7037	9	.	.	.
60025	7038	1	SHREWSBURY	SHREWSBURY	NNP
60025	7038	2	CAKES.--Rub	CAKES.--Rub	``
60025	7038	3	three	three	CD
60025	7038	4	quarters	quarter	NNS
60025	7038	5	of	of	IN
60025	7038	6	a	a	DT
60025	7038	7	pound	pound	NN
60025	7038	8	of	of	IN
60025	7038	9	butter	butter	NN
60025	7038	10	into	into	IN
60025	7038	11	two	two	CD
60025	7038	12	pounds	pound	NNS
60025	7038	13	of	of	IN
60025	7038	14	sifted	sift	VBN
60025	7038	15	flour	flour	NN
60025	7038	16	,	,	,
60025	7038	17	and	and	CC
60025	7038	18	mix	mix	VB
60025	7038	19	in	in	IN
60025	7038	20	half	half	PDT
60025	7038	21	a	a	DT
60025	7038	22	pound	pound	NN
60025	7038	23	of	of	IN
60025	7038	24	powdered	powdered	JJ
60025	7038	25	sugar	sugar	NN
60025	7038	26	,	,	,
60025	7038	27	and	and	CC
60025	7038	28	half	half	PDT
60025	7038	29	a	a	DT
60025	7038	30	pound	pound	NN
60025	7038	31	of	of	IN
60025	7038	32	currants	currant	NNS
60025	7038	33	,	,	,
60025	7038	34	washed	wash	VBD
60025	7038	35	and	and	CC
60025	7038	36	dried	dry	VBN
60025	7038	37	.	.	.
60025	7039	1	Wet	wet	VB
60025	7039	2	it	-PRON-	PRP
60025	7039	3	to	to	IN
60025	7039	4	a	a	DT
60025	7039	5	stiff	stiff	JJ
60025	7039	6	paste	paste	NN
60025	7039	7	with	with	IN
60025	7039	8	rich	rich	JJ
60025	7039	9	milk	milk	NN
60025	7039	10	.	.	.
60025	7040	1	Roll	roll	VB
60025	7040	2	it	-PRON-	PRP
60025	7040	3	out	out	RP
60025	7040	4	,	,	,
60025	7040	5	and	and	CC
60025	7040	6	cut	cut	VB
60025	7040	7	it	-PRON-	PRP
60025	7040	8	into	into	IN
60025	7040	9	cakes	cake	NNS
60025	7040	10	.	.	.
60025	7041	1	Lay	lay	VB
60025	7041	2	them	-PRON-	PRP
60025	7041	3	on	on	IN
60025	7041	4	buttered	butter	VBN
60025	7041	5	baking	baking	NN
60025	7041	6	sheets	sheet	NNS
60025	7041	7	,	,	,
60025	7041	8	and	and	CC
60025	7041	9	put	put	VBD
60025	7041	10	them	-PRON-	PRP
60025	7041	11	into	into	IN
60025	7041	12	a	a	DT
60025	7041	13	moderate	moderate	JJ
60025	7041	14	oven	oven	NN
60025	7041	15	.	.	.
60025	7042	1	RICE	RICE	NNP
60025	7042	2	FLUMMERY.--To	FLUMMERY.--To	NNP
60025	7042	3	two	two	CD
60025	7042	4	quarts	quart	NNS
60025	7042	5	of	of	IN
60025	7042	6	milk	milk	NN
60025	7042	7	allow	allow	VBP
60025	7042	8	half	half	PDT
60025	7042	9	a	a	DT
60025	7042	10	pound	pound	NN
60025	7042	11	of	of	IN
60025	7042	12	ground	ground	NN
60025	7042	13	rice	rice	NN
60025	7042	14	.	.	.
60025	7043	1	Take	take	VB
60025	7043	2	out	out	RP
60025	7043	3	one	one	CD
60025	7043	4	pint	pint	NN
60025	7043	5	of	of	IN
60025	7043	6	the	the	DT
60025	7043	7	milk	milk	NN
60025	7043	8	,	,	,
60025	7043	9	and	and	CC
60025	7043	10	mix	mix	VB
60025	7043	11	the	the	DT
60025	7043	12	rice	rice	NN
60025	7043	13	gradually	gradually	RB
60025	7043	14	with	with	IN
60025	7043	15	it	-PRON-	PRP
60025	7043	16	into	into	IN
60025	7043	17	a	a	DT
60025	7043	18	batter	batter	NN
60025	7043	19	;	;	:
60025	7043	20	making	make	VBG
60025	7043	21	it	-PRON-	PRP
60025	7043	22	quite	quite	RB
60025	7043	23	smooth	smooth	JJ
60025	7043	24	and	and	CC
60025	7043	25	free	free	JJ
60025	7043	26	from	from	IN
60025	7043	27	lumps	lump	NNS
60025	7043	28	.	.	.
60025	7044	1	Put	put	VB
60025	7044	2	the	the	DT
60025	7044	3	three	three	CD
60025	7044	4	pints	pint	NNS
60025	7044	5	of	of	IN
60025	7044	6	milk	milk	NN
60025	7044	7	into	into	IN
60025	7044	8	a	a	DT
60025	7044	9	skillet	skillet	NN
60025	7044	10	,	,	,
60025	7044	11	(	(	-LRB-
60025	7044	12	with	with	IN
60025	7044	13	a	a	DT
60025	7044	14	bunch	bunch	NN
60025	7044	15	of	of	IN
60025	7044	16	peach	peach	JJ
60025	7044	17	leaves	leave	NNS
60025	7044	18	or	or	CC
60025	7044	19	a	a	DT
60025	7044	20	few	few	JJ
60025	7044	21	peach	peach	NN
60025	7044	22	-	-	HYPH
60025	7044	23	kernels	kernel	NNS
60025	7044	24	,	,	,
60025	7044	25	)	)	-RRB-
60025	7044	26	and	and	CC
60025	7044	27	let	let	VB
60025	7044	28	it	-PRON-	PRP
60025	7044	29	come	come	VB
60025	7044	30	to	to	IN
60025	7044	31	a	a	DT
60025	7044	32	boil	boil	NN
60025	7044	33	.	.	.
60025	7045	1	Then	then	RB
60025	7045	2	while	while	IN
60025	7045	3	it	-PRON-	PRP
60025	7045	4	is	be	VBZ
60025	7045	5	still	still	RB
60025	7045	6	boiling	boil	VBG
60025	7045	7	,	,	,
60025	7045	8	stir	stir	VB
60025	7045	9	in	in	RP
60025	7045	10	by	by	IN
60025	7045	11	degrees	degree	NNS
60025	7045	12	the	the	DT
60025	7045	13	rice	rice	NN
60025	7045	14	batter	batter	NN
60025	7045	15	,	,	,
60025	7045	16	taking	take	VBG
60025	7045	17	care	care	NN
60025	7045	18	not	not	RB
60025	7045	19	to	to	TO
60025	7045	20	have	have	VB
60025	7045	21	it	-PRON-	PRP
60025	7045	22	lumpy	lumpy	VBN
60025	7045	23	;	;	:
60025	7045	24	add	add	VB
60025	7045	25	sugar	sugar	NN
60025	7045	26	,	,	,
60025	7045	27	mace	mace	NN
60025	7045	28	,	,	,
60025	7045	29	and	and	CC
60025	7045	30	rose	rise	VBD
60025	7045	31	brandy	brandy	NN
60025	7045	32	to	to	IN
60025	7045	33	your	-PRON-	PRP$
60025	7045	34	taste	taste	NN
60025	7045	35	;	;	:
60025	7045	36	or	or	CC
60025	7045	37	you	-PRON-	PRP
60025	7045	38	may	may	MD
60025	7045	39	flavour	flavour	VB
60025	7045	40	it	-PRON-	PRP
60025	7045	41	with	with	IN
60025	7045	42	the	the	DT
60025	7045	43	juice	juice	NN
60025	7045	44	of	of	IN
60025	7045	45	a	a	DT
60025	7045	46	large	large	JJ
60025	7045	47	lemon	lemon	NN
60025	7045	48	.	.	.
60025	7046	1	When	when	WRB
60025	7046	2	it	-PRON-	PRP
60025	7046	3	has	have	VBZ
60025	7046	4	boiled	boil	VBN
60025	7046	5	sufficiently	sufficiently	RB
60025	7046	6	,	,	,
60025	7046	7	and	and	CC
60025	7046	8	is	be	VBZ
60025	7046	9	quite	quite	RB
60025	7046	10	thick	thick	JJ
60025	7046	11	,	,	,
60025	7046	12	strain	strain	VBP
60025	7046	13	it	-PRON-	PRP
60025	7046	14	,	,	,
60025	7046	15	and	and	CC
60025	7046	16	put	put	VBD
60025	7046	17	it	-PRON-	PRP
60025	7046	18	into	into	IN
60025	7046	19	a	a	DT
60025	7046	20	mould	mould	NN
60025	7046	21	to	to	TO
60025	7046	22	congeal	congeal	VB
60025	7046	23	.	.	.
60025	7047	1	Make	make	VB
60025	7047	2	a	a	DT
60025	7047	3	rich	rich	JJ
60025	7047	4	boiled	boil	VBN
60025	7047	5	custard	custard	NN
60025	7047	6	,	,	,
60025	7047	7	(	(	-LRB-
60025	7047	8	flavoured	flavour	VBN
60025	7047	9	in	in	IN
60025	7047	10	the	the	DT
60025	7047	11	same	same	JJ
60025	7047	12	manner	manner	NN
60025	7047	13	,	,	,
60025	7047	14	)	)	-RRB-
60025	7047	15	and	and	CC
60025	7047	16	send	send	VB
60025	7047	17	it	-PRON-	PRP
60025	7047	18	to	to	TO
60025	7047	19	table	table	VB
60025	7047	20	in	in	IN
60025	7047	21	a	a	DT
60025	7047	22	pitcher	pitcher	NN
60025	7047	23	,	,	,
60025	7047	24	to	to	TO
60025	7047	25	eat	eat	VB
60025	7047	26	with	with	IN
60025	7047	27	the	the	DT
60025	7047	28	flummery	flummery	NN
60025	7047	29	.	.	.
60025	7048	1	Both	both	DT
60025	7048	2	should	should	MD
60025	7048	3	be	be	VB
60025	7048	4	cold	cold	JJ
60025	7048	5	.	.	.
60025	7049	1	If	if	IN
60025	7049	2	you	-PRON-	PRP
60025	7049	3	mould	mould	VBP
60025	7049	4	it	-PRON-	PRP
60025	7049	5	in	in	IN
60025	7049	6	tea	tea	NN
60025	7049	7	-	-	HYPH
60025	7049	8	cups	cup	NNS
60025	7049	9	,	,	,
60025	7049	10	turn	turn	VB
60025	7049	11	it	-PRON-	PRP
60025	7049	12	out	out	RP
60025	7049	13	on	on	IN
60025	7049	14	a	a	DT
60025	7049	15	deep	deep	JJ
60025	7049	16	dish	dish	NN
60025	7049	17	,	,	,
60025	7049	18	and	and	CC
60025	7049	19	pour	pour	VB
60025	7049	20	the	the	DT
60025	7049	21	custard	custard	NN
60025	7049	22	round	round	IN
60025	7049	23	it	-PRON-	PRP
60025	7049	24	.	.	.
60025	7050	1	APPLE	APPLE	NNP
60025	7050	2	BUTTER	butter	NN
60025	7050	3	WITHOUT	without	IN
60025	7050	4	CIDER	cider	NN
60025	7050	5	--	--	:
60025	7050	6	Mix	mix	VB
60025	7050	7	together	together	RB
60025	7050	8	ten	ten	CD
60025	7050	9	gallons	gallon	NNS
60025	7050	10	of	of	IN
60025	7050	11	water	water	NN
60025	7050	12	,	,	,
60025	7050	13	and	and	CC
60025	7050	14	ten	ten	CD
60025	7050	15	gallons	gallon	NNS
60025	7050	16	of	of	IN
60025	7050	17	the	the	DT
60025	7050	18	best	good	JJS
60025	7050	19	West	West	NNP
60025	7050	20	India	India	NNP
60025	7050	21	molasses	molasse	NNS
60025	7050	22	.	.	.
60025	7051	1	Put	put	VB
60025	7051	2	it	-PRON-	PRP
60025	7051	3	into	into	IN
60025	7051	4	a	a	DT
60025	7051	5	large	large	JJ
60025	7051	6	kettle	kettle	NN
60025	7051	7	over	over	IN
60025	7051	8	a	a	DT
60025	7051	9	good	good	JJ
60025	7051	10	fire	fire	NN
60025	7051	11	;	;	:
60025	7051	12	let	let	VB
60025	7051	13	it	-PRON-	PRP
60025	7051	14	come	come	VB
60025	7051	15	to	to	IN
60025	7051	16	a	a	DT
60025	7051	17	hard	hard	JJ
60025	7051	18	boil	boil	NN
60025	7051	19	,	,	,
60025	7051	20	and	and	CC
60025	7051	21	skim	skim	VB
60025	7051	22	it	-PRON-	PRP
60025	7051	23	as	as	RB
60025	7051	24	long	long	RB
60025	7051	25	as	as	IN
60025	7051	26	any	any	DT
60025	7051	27	scum	scum	NN
60025	7051	28	continues	continue	VBZ
60025	7051	29	to	to	TO
60025	7051	30	rise	rise	VB
60025	7051	31	.	.	.
60025	7052	1	Then	then	RB
60025	7052	2	take	take	VB
60025	7052	3	out	out	RP
60025	7052	4	half	half	PDT
60025	7052	5	the	the	DT
60025	7052	6	liquid	liquid	NN
60025	7052	7	,	,	,
60025	7052	8	and	and	CC
60025	7052	9	put	put	VBD
60025	7052	10	it	-PRON-	PRP
60025	7052	11	into	into	IN
60025	7052	12	a	a	DT
60025	7052	13	tub	tub	NN
60025	7052	14	.	.	.
60025	7053	1	Have	have	VBP
60025	7053	2	ready	ready	JJ
60025	7053	3	eight	eight	CD
60025	7053	4	bushels	bushel	NNS
60025	7053	5	of	of	IN
60025	7053	6	fine	fine	JJ
60025	7053	7	sound	sound	JJ
60025	7053	8	apples	apple	NNS
60025	7053	9	,	,	,
60025	7053	10	pared	pare	VBD
60025	7053	11	,	,	,
60025	7053	12	cored	cored	JJ
60025	7053	13	and	and	CC
60025	7053	14	quartered	quarter	VBN
60025	7053	15	.	.	.
60025	7054	1	Throw	throw	VB
60025	7054	2	them	-PRON-	PRP
60025	7054	3	gradually	gradually	RB
60025	7054	4	into	into	IN
60025	7054	5	the	the	DT
60025	7054	6	liquid	liquid	NN
60025	7054	7	that	that	WDT
60025	7054	8	is	be	VBZ
60025	7054	9	still	still	RB
60025	7054	10	boiling	boil	VBG
60025	7054	11	on	on	IN
60025	7054	12	the	the	DT
60025	7054	13	fire	fire	NN
60025	7054	14	.	.	.
60025	7055	1	Let	let	VB
60025	7055	2	it	-PRON-	PRP
60025	7055	3	continue	continue	VB
60025	7055	4	to	to	TO
60025	7055	5	boil	boil	VB
60025	7055	6	hard	hard	RB
60025	7055	7	,	,	,
60025	7055	8	and	and	CC
60025	7055	9	as	as	IN
60025	7055	10	it	-PRON-	PRP
60025	7055	11	thickens	thicken	VBZ
60025	7055	12	,	,	,
60025	7055	13	add	add	VB
60025	7055	14	by	by	IN
60025	7055	15	degrees	degree	NNS
60025	7055	16	the	the	DT
60025	7055	17	other	other	JJ
60025	7055	18	half	half	NN
60025	7055	19	of	of	IN
60025	7055	20	the	the	DT
60025	7055	21	molasses	molasse	NNS
60025	7055	22	and	and	CC
60025	7055	23	water	water	NN
60025	7055	24	,	,	,
60025	7055	25	(	(	-LRB-
60025	7055	26	that	that	IN
60025	7055	27	which	which	WDT
60025	7055	28	has	have	VBZ
60025	7055	29	been	be	VBN
60025	7055	30	put	put	VBN
60025	7055	31	into	into	IN
60025	7055	32	the	the	DT
60025	7055	33	tub	tub	NN
60025	7055	34	.	.	.
60025	7055	35	)	)	-RRB-
60025	7056	1	Stir	stir	VB
60025	7056	2	it	-PRON-	PRP
60025	7056	3	frequently	frequently	RB
60025	7056	4	to	to	TO
60025	7056	5	prevent	prevent	VB
60025	7056	6	its	-PRON-	PRP$
60025	7056	7	scorching	scorching	NN
60025	7056	8	,	,	,
60025	7056	9	and	and	CC
60025	7056	10	to	to	TO
60025	7056	11	make	make	VB
60025	7056	12	it	-PRON-	PRP
60025	7056	13	of	of	IN
60025	7056	14	equal	equal	JJ
60025	7056	15	consistence	consistence	NN
60025	7056	16	throughout	throughout	IN
60025	7056	17	.	.	.
60025	7057	1	Boil	boil	VB
60025	7057	2	it	-PRON-	PRP
60025	7057	3	ten	ten	CD
60025	7057	4	or	or	CC
60025	7057	5	twelve	twelve	CD
60025	7057	6	hours	hour	NNS
60025	7057	7	,	,	,
60025	7057	8	continuing	continue	VBG
60025	7057	9	to	to	TO
60025	7057	10	stir	stir	VB
60025	7057	11	it	-PRON-	PRP
60025	7057	12	.	.	.
60025	7058	1	At	at	IN
60025	7058	2	night	night	NN
60025	7058	3	take	take	VB
60025	7058	4	it	-PRON-	PRP
60025	7058	5	out	out	IN
60025	7058	6	of	of	IN
60025	7058	7	the	the	DT
60025	7058	8	kettle	kettle	NN
60025	7058	9	,	,	,
60025	7058	10	and	and	CC
60025	7058	11	set	set	VBD
60025	7058	12	it	-PRON-	PRP
60025	7058	13	in	in	IN
60025	7058	14	tubs	tub	NNS
60025	7058	15	to	to	TO
60025	7058	16	cool	cool	VB
60025	7058	17	;	;	:
60025	7058	18	covering	cover	VBG
60025	7058	19	it	-PRON-	PRP
60025	7058	20	carefully	carefully	RB
60025	7058	21	.	.	.
60025	7059	1	Wash	wash	VB
60025	7059	2	out	out	RP
60025	7059	3	the	the	DT
60025	7059	4	kettle	kettle	NN
60025	7059	5	and	and	CC
60025	7059	6	wipe	wipe	VB
60025	7059	7	it	-PRON-	PRP
60025	7059	8	very	very	RB
60025	7059	9	dry	dry	JJ
60025	7059	10	.	.	.
60025	7060	1	Next	next	JJ
60025	7060	2	morning	morning	NN
60025	7060	3	boil	boil	NN
60025	7060	4	the	the	DT
60025	7060	5	apple	apple	NN
60025	7060	6	butter	butter	NN
60025	7060	7	six	six	CD
60025	7060	8	or	or	CC
60025	7060	9	eight	eight	CD
60025	7060	10	hours	hour	NNS
60025	7060	11	longer	longer	RB
60025	7060	12	;	;	:
60025	7060	13	it	-PRON-	PRP
60025	7060	14	should	should	MD
60025	7060	15	boil	boil	VB
60025	7060	16	eighteen	eighteen	CD
60025	7060	17	hours	hour	NNS
60025	7060	18	altogether	altogether	RB
60025	7060	19	.	.	.
60025	7061	1	Then	then	RB
60025	7061	2	an	an	DT
60025	7061	3	hour	hour	NN
60025	7061	4	before	before	IN
60025	7061	5	you	-PRON-	PRP
60025	7061	6	take	take	VBP
60025	7061	7	it	-PRON-	PRP
60025	7061	8	finally	finally	RB
60025	7061	9	out	out	RB
60025	7061	10	,	,	,
60025	7061	11	stir	stir	VB
60025	7061	12	in	in	IN
60025	7061	13	a	a	DT
60025	7061	14	pound	pound	NN
60025	7061	15	of	of	IN
60025	7061	16	mixed	mixed	JJ
60025	7061	17	spice	spice	NN
60025	7061	18	cloves	clove	NNS
60025	7061	19	,	,	,
60025	7061	20	mace	mace	NN
60025	7061	21	,	,	,
60025	7061	22	cinnamon	cinnamon	NN
60025	7061	23	,	,	,
60025	7061	24	and	and	CC
60025	7061	25	nutmeg	nutmeg	NNP
60025	7061	26	,	,	,
60025	7061	27	all	all	DT
60025	7061	28	finely	finely	RB
60025	7061	29	powdered	powder	VBD
60025	7061	30	.	.	.
60025	7062	1	When	when	WRB
60025	7062	2	entirely	entirely	RB
60025	7062	3	done	do	VBN
60025	7062	4	,	,	,
60025	7062	5	put	put	VB
60025	7062	6	up	up	RP
60025	7062	7	the	the	DT
60025	7062	8	apple	apple	NN
60025	7062	9	butter	butter	NN
60025	7062	10	in	in	IN
60025	7062	11	stone	stone	NN
60025	7062	12	or	or	CC
60025	7062	13	earthen	earthen	NNP
60025	7062	14	jars	jar	NNS
60025	7062	15	.	.	.
60025	7063	1	It	-PRON-	PRP
60025	7063	2	will	will	MD
60025	7063	3	keep	keep	VB
60025	7063	4	a	a	DT
60025	7063	5	year	year	NN
60025	7063	6	or	or	CC
60025	7063	7	more	more	JJR
60025	7063	8	.	.	.
60025	7064	1	It	-PRON-	PRP
60025	7064	2	can	can	MD
60025	7064	3	,	,	,
60025	7064	4	of	of	IN
60025	7064	5	course	course	NN
60025	7064	6	,	,	,
60025	7064	7	be	be	VB
60025	7064	8	made	make	VBN
60025	7064	9	in	in	IN
60025	7064	10	a	a	DT
60025	7064	11	smaller	small	JJR
60025	7064	12	quantity	quantity	NN
60025	7064	13	than	than	IN
60025	7064	14	that	that	DT
60025	7064	15	given	give	VBN
60025	7064	16	in	in	IN
60025	7064	17	the	the	DT
60025	7064	18	above	above	JJ
60025	7064	19	receipt	receipt	NN
60025	7064	20	;	;	:
60025	7064	21	and	and	CC
60025	7064	22	also	also	RB
60025	7064	23	at	at	IN
60025	7064	24	any	any	DT
60025	7064	25	time	time	NN
60025	7064	26	in	in	IN
60025	7064	27	the	the	DT
60025	7064	28	winter	winter	NN
60025	7064	29	;	;	:
60025	7064	30	fresh	fresh	JJ
60025	7064	31	cider	cider	NN
60025	7064	32	not	not	RB
60025	7064	33	being	be	VBG
60025	7064	34	an	an	DT
60025	7064	35	ingredient	ingredient	NN
60025	7064	36	,	,	,
60025	7064	37	as	as	IN
60025	7064	38	in	in	IN
60025	7064	39	the	the	DT
60025	7064	40	most	most	RBS
60025	7064	41	usual	usual	JJ
60025	7064	42	way	way	NN
60025	7064	43	of	of	IN
60025	7064	44	making	make	VBG
60025	7064	45	apple	apple	NN
60025	7064	46	butter	butter	NN
60025	7064	47	.	.	.
60025	7065	1	AN	an	DT
60025	7065	2	APPLE	APPLE	NNP
60025	7065	3	POT	POT	NNP
60025	7065	4	PIE.--Make	pie.--make	VBP
60025	7065	5	a	a	DT
60025	7065	6	paste	paste	NN
60025	7065	7	,	,	,
60025	7065	8	allowing	allow	VBG
60025	7065	9	a	a	DT
60025	7065	10	pound	pound	NN
60025	7065	11	of	of	IN
60025	7065	12	butter	butter	NN
60025	7065	13	,	,	,
60025	7065	14	or	or	CC
60025	7065	15	of	of	IN
60025	7065	16	chopped	chop	VBN
60025	7065	17	suet	suet	NN
60025	7065	18	to	to	IN
60025	7065	19	two	two	CD
60025	7065	20	pounds	pound	NNS
60025	7065	21	and	and	CC
60025	7065	22	a	a	DT
60025	7065	23	quarter	quarter	NN
60025	7065	24	of	of	IN
60025	7065	25	flour	flour	NN
60025	7065	26	.	.	.
60025	7066	1	Have	have	VBP
60025	7066	2	ready	ready	JJ
60025	7066	3	a	a	DT
60025	7066	4	sufficient	sufficient	JJ
60025	7066	5	quantity	quantity	NN
60025	7066	6	of	of	IN
60025	7066	7	fine	fine	JJ
60025	7066	8	juicy	juicy	JJ
60025	7066	9	acid	acid	JJ
60025	7066	10	apples	apple	NNS
60025	7066	11	,	,	,
60025	7066	12	pared	pare	VBD
60025	7066	13	,	,	,
60025	7066	14	cored	core	VBD
60025	7066	15	,	,	,
60025	7066	16	and	and	CC
60025	7066	17	sliced	slice	VBN
60025	7066	18	.	.	.
60025	7067	1	Mix	mix	VB
60025	7067	2	with	with	IN
60025	7067	3	them	-PRON-	PRP
60025	7067	4	brown	brown	JJ
60025	7067	5	sugar	sugar	NN
60025	7067	6	enough	enough	RB
60025	7067	7	to	to	TO
60025	7067	8	sweeten	sweeten	VB
60025	7067	9	them	-PRON-	PRP
60025	7067	10	,	,	,
60025	7067	11	a	a	DT
60025	7067	12	few	few	JJ
60025	7067	13	cloves	clove	NNS
60025	7067	14	,	,	,
60025	7067	15	and	and	CC
60025	7067	16	some	some	DT
60025	7067	17	slips	slip	NNS
60025	7067	18	of	of	IN
60025	7067	19	lemon	lemon	NN
60025	7067	20	-	-	HYPH
60025	7067	21	peel	peel	NN
60025	7067	22	.	.	.
60025	7068	1	Butter	butter	VB
60025	7068	2	the	the	DT
60025	7068	3	sides	side	NNS
60025	7068	4	of	of	IN
60025	7068	5	an	an	DT
60025	7068	6	iron	iron	NN
60025	7068	7	pot	pot	NN
60025	7068	8	,	,	,
60025	7068	9	and	and	CC
60025	7068	10	line	line	VB
60025	7068	11	them	-PRON-	PRP
60025	7068	12	with	with	IN
60025	7068	13	paste	paste	NN
60025	7068	14	.	.	.
60025	7069	1	Then	then	RB
60025	7069	2	put	put	VB
60025	7069	3	in	in	RP
60025	7069	4	the	the	DT
60025	7069	5	apples	apple	NNS
60025	7069	6	,	,	,
60025	7069	7	interspersing	intersperse	VBG
60025	7069	8	them	-PRON-	PRP
60025	7069	9	with	with	IN
60025	7069	10	thin	thin	JJ
60025	7069	11	squares	square	NNS
60025	7069	12	of	of	IN
60025	7069	13	paste	paste	NN
60025	7069	14	,	,	,
60025	7069	15	and	and	CC
60025	7069	16	add	add	VB
60025	7069	17	a	a	DT
60025	7069	18	very	very	RB
60025	7069	19	little	little	JJ
60025	7069	20	water	water	NN
60025	7069	21	.	.	.
60025	7070	1	Cover	cover	VB
60025	7070	2	the	the	DT
60025	7070	3	whole	whole	NN
60025	7070	4	with	with	IN
60025	7070	5	a	a	DT
60025	7070	6	thick	thick	JJ
60025	7070	7	lid	lid	NN
60025	7070	8	of	of	IN
60025	7070	9	paste	paste	NN
60025	7070	10	,	,	,
60025	7070	11	cutting	cut	VBG
60025	7070	12	a	a	DT
60025	7070	13	slit	slit	NN
60025	7070	14	in	in	IN
60025	7070	15	the	the	DT
60025	7070	16	centre	centre	NN
60025	7070	17	for	for	IN
60025	7070	18	the	the	DT
60025	7070	19	water	water	NN
60025	7070	20	to	to	TO
60025	7070	21	bubble	bubble	VB
60025	7070	22	up	up	RP
60025	7070	23	,	,	,
60025	7070	24	and	and	CC
60025	7070	25	let	let	VB
60025	7070	26	it	-PRON-	PRP
60025	7070	27	boil	boil	VB
60025	7070	28	two	two	CD
60025	7070	29	hours	hour	NNS
60025	7070	30	.	.	.
60025	7071	1	When	when	WRB
60025	7071	2	done	do	VBN
60025	7071	3	,	,	,
60025	7071	4	serve	serve	VB
60025	7071	5	it	-PRON-	PRP
60025	7071	6	up	up	RP
60025	7071	7	on	on	IN
60025	7071	8	a	a	DT
60025	7071	9	large	large	JJ
60025	7071	10	dish	dish	NN
60025	7071	11	,	,	,
60025	7071	12	and	and	CC
60025	7071	13	eat	eat	VB
60025	7071	14	it	-PRON-	PRP
60025	7071	15	with	with	IN
60025	7071	16	butter	butter	NN
60025	7071	17	and	and	CC
60025	7071	18	sugar	sugar	NN
60025	7071	19	.	.	.
60025	7072	1	PUDDING	pudding	NN
60025	7072	2	CATCHUP.--Mix	CATCHUP.--Mix	``
60025	7072	3	together	together	RB
60025	7072	4	half	half	PDT
60025	7072	5	a	a	DT
60025	7072	6	pint	pint	NN
60025	7072	7	of	of	IN
60025	7072	8	noyau	noyau	NNP
60025	7072	9	;	;	:
60025	7072	10	a	a	DT
60025	7072	11	pint	pint	NN
60025	7072	12	of	of	IN
60025	7072	13	sherry	sherry	NNP
60025	7072	14	or	or	CC
60025	7072	15	other	other	JJ
60025	7072	16	white	white	JJ
60025	7072	17	wine	wine	NN
60025	7072	18	;	;	:
60025	7072	19	the	the	DT
60025	7072	20	yellow	yellow	JJ
60025	7072	21	peel	peel	NN
60025	7072	22	of	of	IN
60025	7072	23	four	four	CD
60025	7072	24	lemons	lemon	NNS
60025	7072	25	,	,	,
60025	7072	26	pared	pare	VBN
60025	7072	27	thin	thin	RB
60025	7072	28	;	;	:
60025	7072	29	and	and	CC
60025	7072	30	half	half	PDT
60025	7072	31	an	an	DT
60025	7072	32	ounce	ounce	NN
60025	7072	33	of	of	IN
60025	7072	34	mace	mace	NN
60025	7072	35	.	.	.
60025	7073	1	Put	put	VB
60025	7073	2	the	the	DT
60025	7073	3	whole	whole	NN
60025	7073	4	into	into	IN
60025	7073	5	a	a	DT
60025	7073	6	large	large	JJ
60025	7073	7	bottle	bottle	NN
60025	7073	8	,	,	,
60025	7073	9	and	and	CC
60025	7073	10	let	let	VB
60025	7073	11	it	-PRON-	PRP
60025	7073	12	stand	stand	VB
60025	7073	13	for	for	IN
60025	7073	14	two	two	CD
60025	7073	15	or	or	CC
60025	7073	16	three	three	CD
60025	7073	17	weeks	week	NNS
60025	7073	18	.	.	.
60025	7074	1	Then	then	RB
60025	7074	2	strain	strain	VB
60025	7074	3	it	-PRON-	PRP
60025	7074	4	,	,	,
60025	7074	5	and	and	CC
60025	7074	6	add	add	VB
60025	7074	7	half	half	PDT
60025	7074	8	a	a	DT
60025	7074	9	pint	pint	NN
60025	7074	10	of	of	IN
60025	7074	11	capillaire	capillaire	NN
60025	7074	12	or	or	CC
60025	7074	13	strong	strong	JJ
60025	7074	14	sugar	sugar	NN
60025	7074	15	syrup	syrup	NN
60025	7074	16	;	;	:
60025	7074	17	or	or	CC
60025	7074	18	of	of	IN
60025	7074	19	Curaçoa	Curaçoa	NNP
60025	7074	20	.	.	.
60025	7075	1	Bottle	bottle	VB
60025	7075	2	it	-PRON-	PRP
60025	7075	3	,	,	,
60025	7075	4	and	and	CC
60025	7075	5	it	-PRON-	PRP
60025	7075	6	will	will	MD
60025	7075	7	keep	keep	VB
60025	7075	8	two	two	CD
60025	7075	9	or	or	CC
60025	7075	10	three	three	CD
60025	7075	11	years	year	NNS
60025	7075	12	.	.	.
60025	7076	1	It	-PRON-	PRP
60025	7076	2	may	may	MD
60025	7076	3	be	be	VB
60025	7076	4	used	use	VBN
60025	7076	5	for	for	IN
60025	7076	6	various	various	JJ
60025	7076	7	sweet	sweet	JJ
60025	7076	8	dishes	dish	NNS
60025	7076	9	,	,	,
60025	7076	10	but	but	CC
60025	7076	11	chiefly	chiefly	RB
60025	7076	12	for	for	IN
60025	7076	13	pudding	pudde	VBG
60025	7076	14	-	-	HYPH
60025	7076	15	sauce	sauce	NN
60025	7076	16	mixed	mix	VBN
60025	7076	17	with	with	IN
60025	7076	18	melted	melted	JJ
60025	7076	19	butter	butter	NN
60025	7076	20	.	.	.
60025	7077	1	CURAÃ	curaã	VB
60025	7077	2	�	�	NNS
60025	7077	3	OA.--Grate	oa.--grate	NN
60025	7077	4	as	as	IN
60025	7077	5	much	much	JJ
60025	7077	6	fresh	fresh	JJ
60025	7077	7	orange	orange	NN
60025	7077	8	-	-	HYPH
60025	7077	9	peel	peel	NN
60025	7077	10	as	as	IN
60025	7077	11	will	will	MD
60025	7077	12	make	make	VB
60025	7077	13	two	two	CD
60025	7077	14	ounces	ounce	NNS
60025	7077	15	when	when	WRB
60025	7077	16	done	do	VBN
60025	7077	17	;	;	:
60025	7077	18	the	the	DT
60025	7077	19	peel	peel	NN
60025	7077	20	of	of	IN
60025	7077	21	fresh	fresh	JJ
60025	7077	22	shaddock	shaddock	NN
60025	7077	23	will	will	MD
60025	7077	24	be	be	VB
60025	7077	25	still	still	RB
60025	7077	26	better	well	JJR
60025	7077	27	.	.	.
60025	7078	1	Mix	mix	VB
60025	7078	2	it	-PRON-	PRP
60025	7078	3	with	with	IN
60025	7078	4	a	a	DT
60025	7078	5	pint	pint	NN
60025	7078	6	of	of	IN
60025	7078	7	orange	orange	NNP
60025	7078	8	juice	juice	NN
60025	7078	9	.	.	.
60025	7079	1	Put	put	VB
60025	7079	2	it	-PRON-	PRP
60025	7079	3	into	into	IN
60025	7079	4	a	a	DT
60025	7079	5	quart	quart	NN
60025	7079	6	of	of	IN
60025	7079	7	the	the	DT
60025	7079	8	strongest	strong	JJS
60025	7079	9	and	and	CC
60025	7079	10	clearest	clear	JJS
60025	7079	11	rectified	rectified	JJ
60025	7079	12	spirit	spirit	NN
60025	7079	13	;	;	:
60025	7079	14	shake	shake	VB
60025	7079	15	it	-PRON-	PRP
60025	7079	16	,	,	,
60025	7079	17	let	let	VB
60025	7079	18	it	-PRON-	PRP
60025	7079	19	infuse	infuse	VB
60025	7079	20	for	for	IN
60025	7079	21	a	a	DT
60025	7079	22	fortnight	fortnight	NN
60025	7079	23	,	,	,
60025	7079	24	and	and	CC
60025	7079	25	strain	strain	VB
60025	7079	26	it	-PRON-	PRP
60025	7079	27	.	.	.
60025	7080	1	Then	then	RB
60025	7080	2	make	make	VB
60025	7080	3	a	a	DT
60025	7080	4	syrup	syrup	NN
60025	7080	5	by	by	IN
60025	7080	6	dissolving	dissolve	VBG
60025	7080	7	a	a	DT
60025	7080	8	pound	pound	NN
60025	7080	9	of	of	IN
60025	7080	10	the	the	DT
60025	7080	11	best	good	JJS
60025	7080	12	loaf	loaf	NN
60025	7080	13	-	-	HYPH
60025	7080	14	sugar	sugar	NN
60025	7080	15	in	in	IN
60025	7080	16	a	a	DT
60025	7080	17	pint	pint	NN
60025	7080	18	of	of	IN
60025	7080	19	cold	cold	JJ
60025	7080	20	water	water	NN
60025	7080	21	,	,	,
60025	7080	22	adding	add	VBG
60025	7080	23	to	to	IN
60025	7080	24	it	-PRON-	PRP
60025	7080	25	the	the	DT
60025	7080	26	beaten	beat	VBN
60025	7080	27	white	white	JJ
60025	7080	28	of	of	IN
60025	7080	29	an	an	DT
60025	7080	30	egg	egg	NN
60025	7080	31	,	,	,
60025	7080	32	and	and	CC
60025	7080	33	boiling	boil	VBG
60025	7080	34	and	and	CC
60025	7080	35	skimming	skim	VBG
60025	7080	36	it	-PRON-	PRP
60025	7080	37	till	till	IN
60025	7080	38	the	the	DT
60025	7080	39	scum	scum	NN
60025	7080	40	ceases	cease	VBZ
60025	7080	41	to	to	TO
60025	7080	42	rise	rise	VB
60025	7080	43	.	.	.
60025	7081	1	Mix	mix	VB
60025	7081	2	the	the	DT
60025	7081	3	syrup	syrup	NN
60025	7081	4	with	with	IN
60025	7081	5	the	the	DT
60025	7081	6	strained	strained	JJ
60025	7081	7	liquor	liquor	NN
60025	7081	8	.	.	.
60025	7082	1	Let	let	VB
60025	7082	2	it	-PRON-	PRP
60025	7082	3	stand	stand	VB
60025	7082	4	till	till	IN
60025	7082	5	next	next	JJ
60025	7082	6	day	day	NN
60025	7082	7	,	,	,
60025	7082	8	and	and	CC
60025	7082	9	then	then	RB
60025	7082	10	filter	filter	VB
60025	7082	11	it	-PRON-	PRP
60025	7082	12	through	through	IN
60025	7082	13	white	white	NNP
60025	7082	14	blotting	blotting	NNP
60025	7082	15	paper	paper	NN
60025	7082	16	fastened	fasten	VBN
60025	7082	17	to	to	IN
60025	7082	18	the	the	DT
60025	7082	19	bottom	bottom	NN
60025	7082	20	of	of	IN
60025	7082	21	a	a	DT
60025	7082	22	sieve	sieve	NN
60025	7082	23	.	.	.
60025	7083	1	Curaçoa	Curaçoa	NNP
60025	7083	2	is	be	VBZ
60025	7083	3	a	a	DT
60025	7083	4	great	great	JJ
60025	7083	5	improvement	improvement	NN
60025	7083	6	to	to	TO
60025	7083	7	punch	punch	VB
60025	7083	8	;	;	:
60025	7083	9	also	also	RB
60025	7083	10	a	a	DT
60025	7083	11	table	table	NN
60025	7083	12	-	-	HYPH
60025	7083	13	spoonful	spoonful	JJ
60025	7083	14	of	of	IN
60025	7083	15	it	-PRON-	PRP
60025	7083	16	in	in	IN
60025	7083	17	a	a	DT
60025	7083	18	tumbler	tumbler	NN
60025	7083	19	of	of	IN
60025	7083	20	water	water	NN
60025	7083	21	makes	make	VBZ
60025	7083	22	a	a	DT
60025	7083	23	very	very	RB
60025	7083	24	refreshing	refreshing	JJ
60025	7083	25	summer	summer	NN
60025	7083	26	drink	drink	NN
60025	7083	27	.	.	.
60025	7084	1	PATENT	patent	NN
60025	7084	2	YEAST.--Boil	yeast.--boil	PRP
60025	7084	3	half	half	PDT
60025	7084	4	a	a	DT
60025	7084	5	pound	pound	NN
60025	7084	6	of	of	IN
60025	7084	7	fresh	fresh	JJ
60025	7084	8	hops	hop	NNS
60025	7084	9	in	in	IN
60025	7084	10	four	four	CD
60025	7084	11	quarts	quart	NNS
60025	7084	12	of	of	IN
60025	7084	13	water	water	NN
60025	7084	14	,	,	,
60025	7084	15	till	till	IN
60025	7084	16	the	the	DT
60025	7084	17	liquid	liquid	NN
60025	7084	18	is	be	VBZ
60025	7084	19	reduced	reduce	VBN
60025	7084	20	to	to	IN
60025	7084	21	two	two	CD
60025	7084	22	quarts	quart	NNS
60025	7084	23	.	.	.
60025	7085	1	Strain	strain	VB
60025	7085	2	it	-PRON-	PRP
60025	7085	3	,	,	,
60025	7085	4	and	and	CC
60025	7085	5	mix	mix	VB
60025	7085	6	in	in	IN
60025	7085	7	sufficient	sufficient	JJ
60025	7085	8	wheat	wheat	NN
60025	7085	9	flour	flour	NN
60025	7085	10	to	to	TO
60025	7085	11	make	make	VB
60025	7085	12	a	a	DT
60025	7085	13	thin	thin	JJ
60025	7085	14	batter	batter	NN
60025	7085	15	;	;	:
60025	7085	16	adding	add	VBG
60025	7085	17	half	half	PDT
60025	7085	18	a	a	DT
60025	7085	19	pint	pint	NN
60025	7085	20	of	of	IN
60025	7085	21	strong	strong	JJ
60025	7085	22	fresh	fresh	JJ
60025	7085	23	yeast	yeast	NN
60025	7085	24	,	,	,
60025	7085	25	(	(	-LRB-
60025	7085	26	brewer	brewer	NNP
60025	7085	27	's	's	POS
60025	7085	28	yeast	yeast	NN
60025	7085	29	,	,	,
60025	7085	30	if	if	IN
60025	7085	31	it	-PRON-	PRP
60025	7085	32	can	can	MD
60025	7085	33	be	be	VB
60025	7085	34	procured	procure	VBN
60025	7085	35	.	.	.
60025	7085	36	)	)	-RRB-
60025	7086	1	When	when	WRB
60025	7086	2	it	-PRON-	PRP
60025	7086	3	is	be	VBZ
60025	7086	4	done	do	VBN
60025	7086	5	fermenting	ferment	VBG
60025	7086	6	,	,	,
60025	7086	7	pour	pour	VB
60025	7086	8	it	-PRON-	PRP
60025	7086	9	into	into	IN
60025	7086	10	a	a	DT
60025	7086	11	pan	pan	NN
60025	7086	12	,	,	,
60025	7086	13	and	and	CC
60025	7086	14	stir	stir	VB
60025	7086	15	in	in	IN
60025	7086	16	sufficient	sufficient	JJ
60025	7086	17	Indian	indian	JJ
60025	7086	18	meal	meal	NN
60025	7086	19	to	to	TO
60025	7086	20	make	make	VB
60025	7086	21	a	a	DT
60025	7086	22	moderately	moderately	RB
60025	7086	23	stiff	stiff	JJ
60025	7086	24	dough	dough	NN
60025	7086	25	.	.	.
60025	7087	1	Cover	cover	VB
60025	7087	2	it	-PRON-	PRP
60025	7087	3	,	,	,
60025	7087	4	and	and	CC
60025	7087	5	set	set	VBD
60025	7087	6	it	-PRON-	PRP
60025	7087	7	in	in	IN
60025	7087	8	a	a	DT
60025	7087	9	warm	warm	JJ
60025	7087	10	place	place	NN
60025	7087	11	to	to	TO
60025	7087	12	rise	rise	VB
60025	7087	13	.	.	.
60025	7088	1	When	when	WRB
60025	7088	2	it	-PRON-	PRP
60025	7088	3	has	have	VBZ
60025	7088	4	become	become	VBN
60025	7088	5	very	very	RB
60025	7088	6	light	light	JJ
60025	7088	7	,	,	,
60025	7088	8	roll	roll	VB
60025	7088	9	it	-PRON-	PRP
60025	7088	10	out	out	RP
60025	7088	11	into	into	IN
60025	7088	12	a	a	DT
60025	7088	13	thick	thick	JJ
60025	7088	14	sheet	sheet	NN
60025	7088	15	,	,	,
60025	7088	16	and	and	CC
60025	7088	17	cut	cut	VBD
60025	7088	18	it	-PRON-	PRP
60025	7088	19	into	into	IN
60025	7088	20	little	little	JJ
60025	7088	21	cakes	cake	NNS
60025	7088	22	.	.	.
60025	7089	1	Spread	spread	VB
60025	7089	2	them	-PRON-	PRP
60025	7089	3	out	out	RP
60025	7089	4	on	on	IN
60025	7089	5	a	a	DT
60025	7089	6	dish	dish	NN
60025	7089	7	,	,	,
60025	7089	8	and	and	CC
60025	7089	9	let	let	VB
60025	7089	10	them	-PRON-	PRP
60025	7089	11	dry	dry	VB
60025	7089	12	gradually	gradually	RB
60025	7089	13	in	in	IN
60025	7089	14	a	a	DT
60025	7089	15	cool	cool	JJ
60025	7089	16	place	place	NN
60025	7089	17	where	where	WRB
60025	7089	18	there	there	EX
60025	7089	19	is	be	VBZ
60025	7089	20	no	no	DT
60025	7089	21	sun	sun	NN
60025	7089	22	.	.	.
60025	7090	1	Turn	turn	VB
60025	7090	2	them	-PRON-	PRP
60025	7090	3	five	five	CD
60025	7090	4	or	or	CC
60025	7090	5	six	six	CD
60025	7090	6	times	time	NNS
60025	7090	7	a	a	DT
60025	7090	8	day	day	NN
60025	7090	9	while	while	IN
60025	7090	10	drying	dry	VBG
60025	7090	11	;	;	:
60025	7090	12	and	and	CC
60025	7090	13	when	when	WRB
60025	7090	14	they	-PRON-	PRP
60025	7090	15	are	be	VBP
60025	7090	16	quite	quite	RB
60025	7090	17	dry	dry	JJ
60025	7090	18	,	,	,
60025	7090	19	put	put	VB
60025	7090	20	them	-PRON-	PRP
60025	7090	21	into	into	IN
60025	7090	22	paper	paper	NN
60025	7090	23	bags	bag	NNS
60025	7090	24	,	,	,
60025	7090	25	and	and	CC
60025	7090	26	keep	keep	VB
60025	7090	27	them	-PRON-	PRP
60025	7090	28	in	in	IN
60025	7090	29	a	a	DT
60025	7090	30	jar	jar	NN
60025	7090	31	or	or	CC
60025	7090	32	box	box	NN
60025	7090	33	closely	closely	RB
60025	7090	34	covered	cover	VBN
60025	7090	35	,	,	,
60025	7090	36	in	in	IN
60025	7090	37	a	a	DT
60025	7090	38	place	place	NN
60025	7090	39	that	that	WDT
60025	7090	40	is	be	VBZ
60025	7090	41	not	not	RB
60025	7090	42	in	in	IN
60025	7090	43	the	the	DT
60025	7090	44	least	least	JJS
60025	7090	45	damp	damp	NN
60025	7090	46	.	.	.
60025	7091	1	When	when	WRB
60025	7091	2	you	-PRON-	PRP
60025	7091	3	want	want	VBP
60025	7091	4	the	the	DT
60025	7091	5	yeast	yeast	NN
60025	7091	6	for	for	IN
60025	7091	7	use	use	NN
60025	7091	8	,	,	,
60025	7091	9	dissolve	dissolve	VBP
60025	7091	10	in	in	IN
60025	7091	11	a	a	DT
60025	7091	12	little	little	JJ
60025	7091	13	warm	warm	JJ
60025	7091	14	water	water	NN
60025	7091	15	one	one	CD
60025	7091	16	or	or	CC
60025	7091	17	more	more	JJR
60025	7091	18	of	of	IN
60025	7091	19	the	the	DT
60025	7091	20	cakes	cake	NNS
60025	7091	21	,	,	,
60025	7091	22	(	(	-LRB-
60025	7091	23	in	in	IN
60025	7091	24	proportion	proportion	NN
60025	7091	25	to	to	IN
60025	7091	26	the	the	DT
60025	7091	27	quantity	quantity	NN
60025	7091	28	of	of	IN
60025	7091	29	bread	bread	NN
60025	7091	30	you	-PRON-	PRP
60025	7091	31	intend	intend	VBP
60025	7091	32	making	make	VBG
60025	7091	33	,	,	,
60025	7091	34	)	)	-RRB-
60025	7091	35	and	and	CC
60025	7091	36	when	when	WRB
60025	7091	37	it	-PRON-	PRP
60025	7091	38	is	be	VBZ
60025	7091	39	quite	quite	RB
60025	7091	40	dissolved	dissolve	VBN
60025	7091	41	,	,	,
60025	7091	42	stir	stir	VB
60025	7091	43	it	-PRON-	PRP
60025	7091	44	hard	hard	RB
60025	7091	45	,	,	,
60025	7091	46	thicken	thicken	VB
60025	7091	47	it	-PRON-	PRP
60025	7091	48	with	with	IN
60025	7091	49	a	a	DT
60025	7091	50	little	little	JJ
60025	7091	51	flour	flour	NN
60025	7091	52	,	,	,
60025	7091	53	cover	cover	VB
60025	7091	54	it	-PRON-	PRP
60025	7091	55	,	,	,
60025	7091	56	and	and	CC
60025	7091	57	place	place	VB
60025	7091	58	it	-PRON-	PRP
60025	7091	59	near	near	IN
60025	7091	60	the	the	DT
60025	7091	61	fire	fire	NN
60025	7091	62	to	to	TO
60025	7091	63	rise	rise	VB
60025	7091	64	before	before	IN
60025	7091	65	you	-PRON-	PRP
60025	7091	66	use	use	VBP
60025	7091	67	it	-PRON-	PRP
60025	7091	68	.	.	.
60025	7092	1	Then	then	RB
60025	7092	2	mix	mix	VB
60025	7092	3	it	-PRON-	PRP
60025	7092	4	with	with	IN
60025	7092	5	the	the	DT
60025	7092	6	flour	flour	NN
60025	7092	7	in	in	IN
60025	7092	8	the	the	DT
60025	7092	9	usual	usual	JJ
60025	7092	10	manner	manner	NN
60025	7092	11	of	of	IN
60025	7092	12	preparing	prepare	VBG
60025	7092	13	bread	bread	NN
60025	7092	14	.	.	.
60025	7093	1	This	this	DT
60025	7093	2	is	be	VBZ
60025	7093	3	a	a	DT
60025	7093	4	very	very	RB
60025	7093	5	convenient	convenient	JJ
60025	7093	6	way	way	NN
60025	7093	7	of	of	IN
60025	7093	8	preserving	preserve	VBG
60025	7093	9	yeast	yeast	NN
60025	7093	10	through	through	IN
60025	7093	11	the	the	DT
60025	7093	12	summer	summer	NN
60025	7093	13	,	,	,
60025	7093	14	or	or	CC
60025	7093	15	of	of	IN
60025	7093	16	conveying	convey	VBG
60025	7093	17	it	-PRON-	PRP
60025	7093	18	to	to	IN
60025	7093	19	a	a	DT
60025	7093	20	distance	distance	NN
60025	7093	21	.	.	.
60025	7094	1	TO	to	IN
60025	7094	2	DRY	DRY	NNP
60025	7094	3	HERBS.--By	HERBS.--By	NNP
60025	7094	4	drying	drying	NN
60025	7094	5	herbs	herb	NNS
60025	7094	6	with	with	IN
60025	7094	7	artificial	artificial	JJ
60025	7094	8	heat	heat	NN
60025	7094	9	as	as	RB
60025	7094	10	quickly	quickly	RB
60025	7094	11	as	as	IN
60025	7094	12	possible	possible	JJ
60025	7094	13	,	,	,
60025	7094	14	you	-PRON-	PRP
60025	7094	15	preserve	preserve	VBP
60025	7094	16	their	-PRON-	PRP$
60025	7094	17	scent	scent	NN
60025	7094	18	and	and	CC
60025	7094	19	flavour	flavour	NN
60025	7094	20	much	much	RB
60025	7094	21	better	well	RBR
60025	7094	22	than	than	IN
60025	7094	23	when	when	WRB
60025	7094	24	they	-PRON-	PRP
60025	7094	25	are	be	VBP
60025	7094	26	dried	dry	VBN
60025	7094	27	slowly	slowly	RB
60025	7094	28	by	by	IN
60025	7094	29	exposing	expose	VBG
60025	7094	30	them	-PRON-	PRP
60025	7094	31	to	to	IN
60025	7094	32	the	the	DT
60025	7094	33	sun	sun	NN
60025	7094	34	and	and	CC
60025	7094	35	air	air	NN
60025	7094	36	;	;	:
60025	7094	37	a	a	DT
60025	7094	38	process	process	NN
60025	7094	39	by	by	IN
60025	7094	40	which	which	WDT
60025	7094	41	a	a	DT
60025	7094	42	large	large	JJ
60025	7094	43	portion	portion	NN
60025	7094	44	of	of	IN
60025	7094	45	their	-PRON-	PRP$
60025	7094	46	strength	strength	NN
60025	7094	47	evaporates	evaporate	NNS
60025	7094	48	.	.	.
60025	7095	1	All	all	DT
60025	7095	2	sorts	sort	NNS
60025	7095	3	of	of	IN
60025	7095	4	herbs	herb	NNS
60025	7095	5	are	be	VBP
60025	7095	6	in	in	IN
60025	7095	7	the	the	DT
60025	7095	8	greatest	great	JJS
60025	7095	9	perfection	perfection	NN
60025	7095	10	just	just	RB
60025	7095	11	before	before	IN
60025	7095	12	they	-PRON-	PRP
60025	7095	13	begin	begin	VBP
60025	7095	14	to	to	TO
60025	7095	15	flower	flower	VB
60025	7095	16	.	.	.
60025	7096	1	Gather	gather	VB
60025	7096	2	them	-PRON-	PRP
60025	7096	3	on	on	IN
60025	7096	4	a	a	DT
60025	7096	5	dry	dry	JJ
60025	7096	6	day	day	NN
60025	7096	7	,	,	,
60025	7096	8	and	and	CC
60025	7096	9	place	place	VB
60025	7096	10	them	-PRON-	PRP
60025	7096	11	in	in	IN
60025	7096	12	an	an	DT
60025	7096	13	oven	oven	NN
60025	7096	14	,	,	,
60025	7096	15	which	which	WDT
60025	7096	16	must	must	MD
60025	7096	17	not	not	RB
60025	7096	18	be	be	VB
60025	7096	19	hot	hot	JJ
60025	7096	20	enough	enough	RB
60025	7096	21	to	to	TO
60025	7096	22	discolour	discolour	VB
60025	7096	23	,	,	,
60025	7096	24	scorch	scorch	NN
60025	7096	25	,	,	,
60025	7096	26	or	or	CC
60025	7096	27	burn	burn	VB
60025	7096	28	them	-PRON-	PRP
60025	7096	29	.	.	.
60025	7097	1	When	when	WRB
60025	7097	2	they	-PRON-	PRP
60025	7097	3	are	be	VBP
60025	7097	4	quite	quite	RB
60025	7097	5	dry	dry	JJ
60025	7097	6	,	,	,
60025	7097	7	take	take	VB
60025	7097	8	them	-PRON-	PRP
60025	7097	9	out	out	RP
60025	7097	10	,	,	,
60025	7097	11	and	and	CC
60025	7097	12	replace	replace	VB
60025	7097	13	them	-PRON-	PRP
60025	7097	14	with	with	IN
60025	7097	15	others	other	NNS
60025	7097	16	.	.	.
60025	7098	1	Pick	pick	VB
60025	7098	2	the	the	DT
60025	7098	3	leaves	leave	NNS
60025	7098	4	from	from	IN
60025	7098	5	the	the	DT
60025	7098	6	stems	stem	NNS
60025	7098	7	,	,	,
60025	7098	8	(	(	-LRB-
60025	7098	9	which	which	WDT
60025	7098	10	may	may	MD
60025	7098	11	be	be	VB
60025	7098	12	thrown	throw	VBN
60025	7098	13	away	away	RP
60025	7098	14	,	,	,
60025	7098	15	)	)	-RRB-
60025	7098	16	and	and	CC
60025	7098	17	put	put	VBD
60025	7098	18	them	-PRON-	PRP
60025	7098	19	into	into	IN
60025	7098	20	bottles	bottle	NNS
60025	7098	21	or	or	CC
60025	7098	22	jars	jar	NNS
60025	7098	23	;	;	:
60025	7098	24	cork	cork	VB
60025	7098	25	them	-PRON-	PRP
60025	7098	26	tightly	tightly	RB
60025	7098	27	,	,	,
60025	7098	28	and	and	CC
60025	7098	29	keep	keep	VB
60025	7098	30	them	-PRON-	PRP
60025	7098	31	in	in	IN
60025	7098	32	a	a	DT
60025	7098	33	dry	dry	JJ
60025	7098	34	place	place	NN
60025	7098	35	.	.	.
60025	7099	1	Those	those	DT
60025	7099	2	that	that	WDT
60025	7099	3	are	be	VBP
60025	7099	4	used	use	VBN
60025	7099	5	in	in	IN
60025	7099	6	cookery	cookery	NN
60025	7099	7	should	should	MD
60025	7099	8	be	be	VB
60025	7099	9	kept	keep	VBN
60025	7099	10	in	in	IN
60025	7099	11	a	a	DT
60025	7099	12	kitchen	kitchen	NN
60025	7099	13	closet	closet	NN
60025	7099	14	.	.	.
60025	7100	1	PEACH	PEACH	NNP
60025	7100	2	KERNELS.--When	KERNELS.--When	NNP
60025	7100	3	peaches	peach	NNS
60025	7100	4	are	be	VBP
60025	7100	5	in	in	IN
60025	7100	6	season	season	NN
60025	7100	7	,	,	,
60025	7100	8	have	have	VBP
60025	7100	9	in	in	IN
60025	7100	10	a	a	DT
60025	7100	11	convenient	convenient	JJ
60025	7100	12	place	place	NN
60025	7100	13	an	an	DT
60025	7100	14	old	old	JJ
60025	7100	15	basket	basket	NN
60025	7100	16	or	or	CC
60025	7100	17	something	something	NN
60025	7100	18	of	of	IN
60025	7100	19	the	the	DT
60025	7100	20	sort	sort	NN
60025	7100	21	,	,	,
60025	7100	22	in	in	IN
60025	7100	23	which	which	WDT
60025	7100	24	all	all	PDT
60025	7100	25	the	the	DT
60025	7100	26	peach	peach	JJ
60025	7100	27	stones	stone	NNS
60025	7100	28	can	can	MD
60025	7100	29	be	be	VB
60025	7100	30	saved	save	VBN
60025	7100	31	;	;	:
60025	7100	32	they	-PRON-	PRP
60025	7100	33	are	be	VBP
60025	7100	34	too	too	RB
60025	7100	35	useful	useful	JJ
60025	7100	36	to	to	TO
60025	7100	37	be	be	VB
60025	7100	38	thrown	throw	VBN
60025	7100	39	away	away	RB
60025	7100	40	.	.	.
60025	7101	1	Then	then	RB
60025	7101	2	have	have	VB
60025	7101	3	them	-PRON-	PRP
60025	7101	4	carefully	carefully	RB
60025	7101	5	cracked	crack	VBN
60025	7101	6	,	,	,
60025	7101	7	so	so	IN
60025	7101	8	as	as	IN
60025	7101	9	to	to	TO
60025	7101	10	extract	extract	VB
60025	7101	11	the	the	DT
60025	7101	12	kernels	kernel	NNS
60025	7101	13	whole	whole	JJ
60025	7101	14	if	if	IN
60025	7101	15	possible	possible	JJ
60025	7101	16	.	.	.
60025	7102	1	Spread	spread	VB
60025	7102	2	them	-PRON-	PRP
60025	7102	3	out	out	RP
60025	7102	4	on	on	IN
60025	7102	5	a	a	DT
60025	7102	6	dish	dish	NN
60025	7102	7	for	for	IN
60025	7102	8	one	one	CD
60025	7102	9	day	day	NN
60025	7102	10	.	.	.
60025	7103	1	Then	then	RB
60025	7103	2	put	put	VB
60025	7103	3	them	-PRON-	PRP
60025	7103	4	into	into	IN
60025	7103	5	a	a	DT
60025	7103	6	box	box	NN
60025	7103	7	or	or	CC
60025	7103	8	jar	jar	NN
60025	7103	9	,	,	,
60025	7103	10	and	and	CC
60025	7103	11	keep	keep	VB
60025	7103	12	them	-PRON-	PRP
60025	7103	13	to	to	TO
60025	7103	14	use	use	VB
60025	7103	15	as	as	IN
60025	7103	16	bitter	bitter	JJ
60025	7103	17	almonds	almond	VBZ
60025	7103	18	;	;	:
60025	7103	19	for	for	IN
60025	7103	20	which	which	WDT
60025	7103	21	they	-PRON-	PRP
60025	7103	22	are	be	VBP
60025	7103	23	an	an	DT
60025	7103	24	excellent	excellent	JJ
60025	7103	25	substitute	substitute	NN
60025	7103	26	in	in	IN
60025	7103	27	flavouring	flavouring	NN
60025	7103	28	custards	custard	NNS
60025	7103	29	,	,	,
60025	7103	30	creams	cream	NNS
60025	7103	31	and	and	CC
60025	7103	32	cakes	cake	NNS
60025	7103	33	.	.	.
60025	7104	1	Plum	Plum	NNP
60025	7104	2	stones	stone	NNS
60025	7104	3	are	be	VBP
60025	7104	4	worth	worth	JJ
60025	7104	5	saving	save	VBG
60025	7104	6	in	in	IN
60025	7104	7	the	the	DT
60025	7104	8	same	same	JJ
60025	7104	9	manner	manner	NN
60025	7104	10	.	.	.
60025	7105	1	LEMON	LEMON	NNP
60025	7105	2	-	-	HYPH
60025	7105	3	PEEL.--Never	PEEL.--Never	NNP
60025	7105	4	throw	throw	VB
60025	7105	5	away	away	RB
60025	7105	6	the	the	DT
60025	7105	7	rind	rind	NN
60025	7105	8	of	of	IN
60025	7105	9	a	a	DT
60025	7105	10	lemon	lemon	NN
60025	7105	11	.	.	.
60025	7106	1	Keep	keep	VB
60025	7106	2	a	a	DT
60025	7106	3	wide	wide	JJ
60025	7106	4	-	-	HYPH
60025	7106	5	mouthed	mouthed	JJ
60025	7106	6	bottle	bottle	NN
60025	7106	7	half	half	NN
60025	7106	8	full	full	JJ
60025	7106	9	of	of	IN
60025	7106	10	brandy	brandy	NN
60025	7106	11	,	,	,
60025	7106	12	and	and	CC
60025	7106	13	put	put	VBD
60025	7106	14	into	into	IN
60025	7106	15	it	-PRON-	PRP
60025	7106	16	(	(	-LRB-
60025	7106	17	cut	cut	VBN
60025	7106	18	in	in	IN
60025	7106	19	pieces	piece	NNS
60025	7106	20	)	)	-RRB-
60025	7106	21	all	all	PDT
60025	7106	22	the	the	DT
60025	7106	23	lemon	lemon	NN
60025	7106	24	-	-	HYPH
60025	7106	25	rind	rind	NN
60025	7106	26	that	that	IN
60025	7106	27	you	-PRON-	PRP
60025	7106	28	do	do	VBP
60025	7106	29	not	not	RB
60025	7106	30	immediately	immediately	RB
60025	7106	31	want	want	VB
60025	7106	32	.	.	.
60025	7107	1	As	as	IN
60025	7107	2	the	the	DT
60025	7107	3	white	white	JJ
60025	7107	4	part	part	NN
60025	7107	5	of	of	IN
60025	7107	6	the	the	DT
60025	7107	7	rind	rind	NN
60025	7107	8	is	be	VBZ
60025	7107	9	of	of	IN
60025	7107	10	no	no	DT
60025	7107	11	use	use	NN
60025	7107	12	,	,	,
60025	7107	13	it	-PRON-	PRP
60025	7107	14	will	will	MD
60025	7107	15	be	be	VB
60025	7107	16	best	good	JJS
60025	7107	17	to	to	TO
60025	7107	18	pare	pare	VB
60025	7107	19	off	off	RP
60025	7107	20	the	the	DT
60025	7107	21	yellow	yellow	JJ
60025	7107	22	very	very	RB
60025	7107	23	thin	thin	JJ
60025	7107	24	,	,	,
60025	7107	25	and	and	CC
60025	7107	26	put	put	VBD
60025	7107	27	that	that	RB
60025	7107	28	alone	alone	RB
60025	7107	29	into	into	IN
60025	7107	30	the	the	DT
60025	7107	31	brandy	brandy	NN
60025	7107	32	,	,	,
60025	7107	33	which	which	WDT
60025	7107	34	will	will	MD
60025	7107	35	thus	thus	RB
60025	7107	36	imbibe	imbibe	VB
60025	7107	37	a	a	DT
60025	7107	38	very	very	RB
60025	7107	39	fine	fine	JJ
60025	7107	40	lemon	lemon	NN
60025	7107	41	flavour	flavour	NN
60025	7107	42	,	,	,
60025	7107	43	and	and	CC
60025	7107	44	may	may	MD
60025	7107	45	be	be	VB
60025	7107	46	used	use	VBN
60025	7107	47	for	for	IN
60025	7107	48	many	many	JJ
60025	7107	49	nice	nice	JJ
60025	7107	50	purposes	purpose	NNS
60025	7107	51	.	.	.
60025	7108	1	TO	to	TO
60025	7108	2	KEEP	KEEP	NNP
60025	7108	3	TOMATAS.--Take	tomatas.--take	VBP
60025	7108	4	fine	fine	JJ
60025	7108	5	ripe	ripe	JJ
60025	7108	6	tomatas	tomatas	NN
60025	7108	7	,	,	,
60025	7108	8	and	and	CC
60025	7108	9	wipe	wipe	VB
60025	7108	10	them	-PRON-	PRP
60025	7108	11	dry	dry	RB
60025	7108	12	,	,	,
60025	7108	13	taking	take	VBG
60025	7108	14	care	care	NN
60025	7108	15	not	not	RB
60025	7108	16	to	to	TO
60025	7108	17	break	break	VB
60025	7108	18	the	the	DT
60025	7108	19	skin	skin	NN
60025	7108	20	.	.	.
60025	7109	1	Put	put	VB
60025	7109	2	them	-PRON-	PRP
60025	7109	3	into	into	IN
60025	7109	4	a	a	DT
60025	7109	5	stone	stone	NN
60025	7109	6	jar	jar	NN
60025	7109	7	with	with	IN
60025	7109	8	cold	cold	JJ
60025	7109	9	vinegar	vinegar	NN
60025	7109	10	,	,	,
60025	7109	11	adding	add	VBG
60025	7109	12	a	a	DT
60025	7109	13	small	small	JJ
60025	7109	14	thin	thin	JJ
60025	7109	15	muslin	muslin	NN
60025	7109	16	bag	bag	NN
60025	7109	17	filled	fill	VBN
60025	7109	18	with	with	IN
60025	7109	19	mace	mace	NN
60025	7109	20	,	,	,
60025	7109	21	whole	whole	JJ
60025	7109	22	cloves	clove	NNS
60025	7109	23	,	,	,
60025	7109	24	and	and	CC
60025	7109	25	whole	whole	JJ
60025	7109	26	peppers	pepper	NNS
60025	7109	27	.	.	.
60025	7110	1	Then	then	RB
60025	7110	2	cork	cork	VB
60025	7110	3	the	the	DT
60025	7110	4	jar	jar	NN
60025	7110	5	tightly	tightly	RB
60025	7110	6	with	with	IN
60025	7110	7	a	a	DT
60025	7110	8	cork	cork	NN
60025	7110	9	that	that	WDT
60025	7110	10	has	have	VBZ
60025	7110	11	been	be	VBN
60025	7110	12	dipped	dip	VBN
60025	7110	13	in	in	IN
60025	7110	14	melted	melt	VBN
60025	7110	15	rosin	rosin	NN
60025	7110	16	,	,	,
60025	7110	17	and	and	CC
60025	7110	18	put	put	VBD
60025	7110	19	it	-PRON-	PRP
60025	7110	20	away	away	RB
60025	7110	21	in	in	IN
60025	7110	22	a	a	DT
60025	7110	23	dry	dry	JJ
60025	7110	24	place	place	NN
60025	7110	25	.	.	.
60025	7111	1	Tomatas	Tomatas	NNP
60025	7111	2	pickled	pickle	VBD
60025	7111	3	in	in	IN
60025	7111	4	this	this	DT
60025	7111	5	manner	manner	NN
60025	7111	6	keep	keep	VB
60025	7111	7	perfectly	perfectly	RB
60025	7111	8	well	well	RB
60025	7111	9	and	and	CC
60025	7111	10	retain	retain	VBP
60025	7111	11	their	-PRON-	PRP$
60025	7111	12	colour	colour	NN
60025	7111	13	.	.	.
60025	7112	1	For	for	IN
60025	7112	2	this	this	DT
60025	7112	3	purpose	purpose	NN
60025	7112	4	use	use	VBP
60025	7112	5	the	the	DT
60025	7112	6	small	small	JJ
60025	7112	7	round	round	JJ
60025	7112	8	button	button	NN
60025	7112	9	tomatas	tomatas	NNP
60025	7112	10	.	.	.
60025	7113	1	Morella	Morella	NNP
60025	7113	2	cherries	cherry	NNS
60025	7113	3	may	may	MD
60025	7113	4	be	be	VB
60025	7113	5	pickled	pickle	VBN
60025	7113	6	thus	thus	RB
60025	7113	7	,	,	,
60025	7113	8	in	in	IN
60025	7113	9	cold	cold	JJ
60025	7113	10	vinegar	vinegar	NN
60025	7113	11	.	.	.
60025	7114	1	ADDITIONAL	additional	JJ
60025	7114	2	RECEIPTS	receipt	NNS
60025	7114	3	.	.	.
60025	7115	1	FRENCH	french	JJ
60025	7115	2	GREEN	GREEN	NNP
60025	7115	3	PEA	pea	VB
60025	7115	4	SOUP.--This	soup.--this	JJ
60025	7115	5	soup	soup	NN
60025	7115	6	is	be	VBZ
60025	7115	7	made	make	VBN
60025	7115	8	without	without	IN
60025	7115	9	meat	meat	NN
60025	7115	10	.	.	.
60025	7116	1	Put	put	VB
60025	7116	2	into	into	IN
60025	7116	3	a	a	DT
60025	7116	4	soup	soup	NN
60025	7116	5	-	-	HYPH
60025	7116	6	pot	pot	NN
60025	7116	7	four	four	CD
60025	7116	8	quarts	quart	NNS
60025	7116	9	of	of	IN
60025	7116	10	shelled	shell	VBN
60025	7116	11	green	green	JJ
60025	7116	12	peas	pea	NNS
60025	7116	13	,	,	,
60025	7116	14	two	two	CD
60025	7116	15	large	large	JJ
60025	7116	16	onions	onion	NNS
60025	7116	17	sliced	slice	VBN
60025	7116	18	,	,	,
60025	7116	19	a	a	DT
60025	7116	20	handful	handful	NN
60025	7116	21	of	of	IN
60025	7116	22	leaves	leave	NNS
60025	7116	23	of	of	IN
60025	7116	24	sweet	sweet	JJ
60025	7116	25	marjoram	marjoram	NNP
60025	7116	26	shred	shre	VBD
60025	7116	27	from	from	IN
60025	7116	28	the	the	DT
60025	7116	29	stalks	stalk	NNS
60025	7116	30	,	,	,
60025	7116	31	or	or	CC
60025	7116	32	a	a	DT
60025	7116	33	handful	handful	NN
60025	7116	34	of	of	IN
60025	7116	35	sweet	sweet	JJ
60025	7116	36	basil	basil	NN
60025	7116	37	;	;	:
60025	7116	38	or	or	CC
60025	7116	39	a	a	DT
60025	7116	40	mixed	mixed	JJ
60025	7116	41	handful	handful	NN
60025	7116	42	of	of	IN
60025	7116	43	both	both	DT
60025	7116	44	--	--	:
60025	7116	45	also	also	RB
60025	7116	46	,	,	,
60025	7116	47	if	if	IN
60025	7116	48	you	-PRON-	PRP
60025	7116	49	like	like	VBP
60025	7116	50	it	-PRON-	PRP
60025	7116	51	,	,	,
60025	7116	52	a	a	DT
60025	7116	53	handful	handful	NN
60025	7116	54	of	of	IN
60025	7116	55	green	green	JJ
60025	7116	56	mint	mint	NN
60025	7116	57	.	.	.
60025	7117	1	Add	add	VB
60025	7117	2	four	four	CD
60025	7117	3	quarts	quart	NNS
60025	7117	4	of	of	IN
60025	7117	5	water	water	NN
60025	7117	6	,	,	,
60025	7117	7	and	and	CC
60025	7117	8	boil	boil	VB
60025	7117	9	the	the	DT
60025	7117	10	whole	whole	NN
60025	7117	11	slowly	slowly	RB
60025	7117	12	till	till	IN
60025	7117	13	all	all	PDT
60025	7117	14	the	the	DT
60025	7117	15	peas	pea	NNS
60025	7117	16	are	be	VBP
60025	7117	17	entirely	entirely	RB
60025	7117	18	to	to	IN
60025	7117	19	pieces	piece	NNS
60025	7117	20	.	.	.
60025	7118	1	Then	then	RB
60025	7118	2	take	take	VB
60025	7118	3	off	off	RP
60025	7118	4	the	the	DT
60025	7118	5	pot	pot	NN
60025	7118	6	,	,	,
60025	7118	7	and	and	CC
60025	7118	8	mash	mash	VB
60025	7118	9	the	the	DT
60025	7118	10	peas	pea	NNS
60025	7118	11	well	well	RB
60025	7118	12	against	against	IN
60025	7118	13	its	-PRON-	PRP$
60025	7118	14	sides	side	NNS
60025	7118	15	to	to	TO
60025	7118	16	extract	extract	VB
60025	7118	17	from	from	IN
60025	7118	18	them	-PRON-	PRP
60025	7118	19	all	all	DT
60025	7118	20	their	-PRON-	PRP$
60025	7118	21	flavour	flavour	NN
60025	7118	22	.	.	.
60025	7119	1	Afterward	afterward	DT
60025	7119	2	strain	strain	VB
60025	7119	3	off	off	RP
60025	7119	4	the	the	DT
60025	7119	5	liquid	liquid	NN
60025	7119	6	into	into	IN
60025	7119	7	a	a	DT
60025	7119	8	clean	clean	JJ
60025	7119	9	pot	pot	NN
60025	7119	10	,	,	,
60025	7119	11	and	and	CC
60025	7119	12	add	add	VB
60025	7119	13	to	to	IN
60025	7119	14	it	-PRON-	PRP
60025	7119	15	a	a	DT
60025	7119	16	tea	tea	NN
60025	7119	17	-	-	HYPH
60025	7119	18	cup	cup	NN
60025	7119	19	full	full	JJ
60025	7119	20	of	of	IN
60025	7119	21	the	the	DT
60025	7119	22	juice	juice	NN
60025	7119	23	of	of	IN
60025	7119	24	spinach	spinach	NN
60025	7119	25	,	,	,
60025	7119	26	which	which	WDT
60025	7119	27	you	-PRON-	PRP
60025	7119	28	must	must	MD
60025	7119	29	prepare	prepare	VB
60025	7119	30	,	,	,
60025	7119	31	while	while	IN
60025	7119	32	the	the	DT
60025	7119	33	soup	soup	NN
60025	7119	34	is	be	VBZ
60025	7119	35	boiling	boil	VBG
60025	7119	36	,	,	,
60025	7119	37	by	by	IN
60025	7119	38	pounding	pound	VBG
60025	7119	39	some	some	DT
60025	7119	40	spinach	spinach	NN
60025	7119	41	in	in	IN
60025	7119	42	a	a	DT
60025	7119	43	mortar	mortar	NN
60025	7119	44	.	.	.
60025	7120	1	This	this	DT
60025	7120	2	will	will	MD
60025	7120	3	give	give	VB
60025	7120	4	the	the	DT
60025	7120	5	soup	soup	NN
60025	7120	6	a	a	DT
60025	7120	7	fine	fine	JJ
60025	7120	8	green	green	JJ
60025	7120	9	colour	colour	NN
60025	7120	10	.	.	.
60025	7121	1	Then	then	RB
60025	7121	2	put	put	VB
60025	7121	3	in	in	RP
60025	7121	4	a	a	DT
60025	7121	5	quarter	quarter	NN
60025	7121	6	of	of	IN
60025	7121	7	a	a	DT
60025	7121	8	pound	pound	NN
60025	7121	9	of	of	IN
60025	7121	10	the	the	DT
60025	7121	11	best	good	JJS
60025	7121	12	fresh	fresh	JJ
60025	7121	13	butter	butter	NN
60025	7121	14	rolled	roll	VBN
60025	7121	15	whole	whole	NN
60025	7121	16	in	in	IN
60025	7121	17	flour	flour	NN
60025	7121	18	;	;	:
60025	7121	19	and	and	CC
60025	7121	20	add	add	VB
60025	7121	21	a	a	DT
60025	7121	22	pint	pint	NN
60025	7121	23	and	and	CC
60025	7121	24	a	a	DT
60025	7121	25	half	half	NN
60025	7121	26	more	more	JJR
60025	7121	27	of	of	IN
60025	7121	28	shelled	shell	VBN
60025	7121	29	young	young	JJ
60025	7121	30	peas	pea	NNS
60025	7121	31	.	.	.
60025	7122	1	If	if	IN
60025	7122	2	you	-PRON-	PRP
60025	7122	3	wish	wish	VBP
60025	7122	4	the	the	DT
60025	7122	5	soup	soup	NN
60025	7122	6	very	very	RB
60025	7122	7	thick	thick	JJ
60025	7122	8	,	,	,
60025	7122	9	you	-PRON-	PRP
60025	7122	10	may	may	MD
60025	7122	11	allow	allow	VB
60025	7122	12	a	a	DT
60025	7122	13	quart	quart	NN
60025	7122	14	of	of	IN
60025	7122	15	the	the	DT
60025	7122	16	additional	additional	JJ
60025	7122	17	peas	pea	NNS
60025	7122	18	.	.	.
60025	7123	1	Season	season	VB
60025	7123	2	it	-PRON-	PRP
60025	7123	3	with	with	IN
60025	7123	4	a	a	DT
60025	7123	5	very	very	RB
60025	7123	6	little	little	JJ
60025	7123	7	salt	salt	NN
60025	7123	8	and	and	CC
60025	7123	9	cayenne	cayenne	NN
60025	7123	10	;	;	,
60025	7123	11	put	put	VBD
60025	7123	12	it	-PRON-	PRP
60025	7123	13	again	again	RB
60025	7123	14	over	over	IN
60025	7123	15	the	the	DT
60025	7123	16	fire	fire	NN
60025	7123	17	,	,	,
60025	7123	18	and	and	CC
60025	7123	19	boil	boil	VB
60025	7123	20	it	-PRON-	PRP
60025	7123	21	till	till	IN
60025	7123	22	the	the	DT
60025	7123	23	last	last	JJ
60025	7123	24	peas	pea	NNS
60025	7123	25	are	be	VBP
60025	7123	26	quite	quite	RB
60025	7123	27	soft	soft	JJ
60025	7123	28	,	,	,
60025	7123	29	but	but	CC
60025	7123	30	not	not	RB
60025	7123	31	till	till	IN
60025	7123	32	they	-PRON-	PRP
60025	7123	33	go	go	VBP
60025	7123	34	to	to	IN
60025	7123	35	pieces	piece	NNS
60025	7123	36	.	.	.
60025	7124	1	Have	have	VBP
60025	7124	2	ready	ready	JJ
60025	7124	3	in	in	IN
60025	7124	4	a	a	DT
60025	7124	5	tureen	tureen	JJ
60025	7124	6	two	two	CD
60025	7124	7	or	or	CC
60025	7124	8	three	three	CD
60025	7124	9	slices	slice	NNS
60025	7124	10	of	of	IN
60025	7124	11	toasted	toast	VBN
60025	7124	12	bread	bread	NN
60025	7124	13	cut	cut	NN
60025	7124	14	into	into	IN
60025	7124	15	small	small	JJ
60025	7124	16	squares	square	NNS
60025	7124	17	or	or	CC
60025	7124	18	dice	dice	NNS
60025	7124	19	,	,	,
60025	7124	20	and	and	CC
60025	7124	21	pour	pour	VB
60025	7124	22	the	the	DT
60025	7124	23	soup	soup	NN
60025	7124	24	on	on	IN
60025	7124	25	it	-PRON-	PRP
60025	7124	26	.	.	.
60025	7125	1	This	this	DT
60025	7125	2	soup	soup	NN
60025	7125	3	,	,	,
60025	7125	4	if	if	IN
60025	7125	5	properly	properly	RB
60025	7125	6	made	make	VBN
60025	7125	7	,	,	,
60025	7125	8	will	will	MD
60025	7125	9	be	be	VB
60025	7125	10	found	find	VBN
60025	7125	11	excellent	excellent	JJ
60025	7125	12	,	,	,
60025	7125	13	notwithstanding	notwithstanding	IN
60025	7125	14	the	the	DT
60025	7125	15	absence	absence	NN
60025	7125	16	of	of	IN
60025	7125	17	meat	meat	NN
60025	7125	18	.	.	.
60025	7126	1	It	-PRON-	PRP
60025	7126	2	is	be	VBZ
60025	7126	3	convenient	convenient	JJ
60025	7126	4	for	for	IN
60025	7126	5	fast	fast	JJ
60025	7126	6	days	day	NNS
60025	7126	7	;	;	:
60025	7126	8	and	and	CC
60025	7126	9	in	in	IN
60025	7126	10	the	the	DT
60025	7126	11	country	country	NN
60025	7126	12	,	,	,
60025	7126	13	where	where	WRB
60025	7126	14	vegetables	vegetable	NNS
60025	7126	15	can	can	MD
60025	7126	16	be	be	VB
60025	7126	17	obtained	obtain	VBN
60025	7126	18	from	from	IN
60025	7126	19	the	the	DT
60025	7126	20	garden	garden	NN
60025	7126	21	,	,	,
60025	7126	22	the	the	DT
60025	7126	23	expense	expense	NN
60025	7126	24	will	will	MD
60025	7126	25	be	be	VB
60025	7126	26	very	very	RB
60025	7126	27	trifling	trifling	JJ
60025	7126	28	.	.	.
60025	7127	1	What	what	WP
60025	7127	2	is	be	VBZ
60025	7127	3	left	leave	VBN
60025	7127	4	may	may	MD
60025	7127	5	be	be	VB
60025	7127	6	warmed	warm	VBN
60025	7127	7	for	for	IN
60025	7127	8	the	the	DT
60025	7127	9	next	next	JJ
60025	7127	10	day	day	NN
60025	7127	11	.	.	.
60025	7128	1	GIBLET	GIBLET	NNP
60025	7128	2	SOUP.--Take	SOUP.--Take	VBD
60025	7128	3	three	three	CD
60025	7128	4	pounds	pound	NNS
60025	7128	5	of	of	IN
60025	7128	6	shin	shin	NNP
60025	7128	7	of	of	IN
60025	7128	8	beef	beef	NN
60025	7128	9	or	or	CC
60025	7128	10	of	of	IN
60025	7128	11	neck	neck	NN
60025	7128	12	of	of	IN
60025	7128	13	mutton	mutton	NN
60025	7128	14	.	.	.
60025	7129	1	Cut	cut	VB
60025	7129	2	off	off	RP
60025	7129	3	the	the	DT
60025	7129	4	meat	meat	NN
60025	7129	5	and	and	CC
60025	7129	6	break	break	VB
60025	7129	7	the	the	DT
60025	7129	8	bones	bone	NNS
60025	7129	9	.	.	.
60025	7130	1	Then	then	RB
60025	7130	2	put	put	VB
60025	7130	3	the	the	DT
60025	7130	4	meat	meat	NN
60025	7130	5	with	with	IN
60025	7130	6	the	the	DT
60025	7130	7	bones	bone	NNS
60025	7130	8	into	into	IN
60025	7130	9	a	a	DT
60025	7130	10	soup	soup	NN
60025	7130	11	-	-	HYPH
60025	7130	12	pot	pot	NN
60025	7130	13	,	,	,
60025	7130	14	with	with	IN
60025	7130	15	a	a	DT
60025	7130	16	tea	tea	NN
60025	7130	17	-	-	HYPH
60025	7130	18	spoonful	spoonful	JJ
60025	7130	19	of	of	IN
60025	7130	20	salt	salt	NN
60025	7130	21	,	,	,
60025	7130	22	and	and	CC
60025	7130	23	three	three	CD
60025	7130	24	quarts	quart	NNS
60025	7130	25	of	of	IN
60025	7130	26	water	water	NN
60025	7130	27	.	.	.
60025	7131	1	Add	add	VB
60025	7131	2	a	a	DT
60025	7131	3	bunch	bunch	NN
60025	7131	4	of	of	IN
60025	7131	5	sweet	sweet	JJ
60025	7131	6	marjoram	marjoram	NNP
60025	7131	7	,	,	,
60025	7131	8	one	one	CD
60025	7131	9	of	of	IN
60025	7131	10	sweet	sweet	JJ
60025	7131	11	basil	basil	NN
60025	7131	12	,	,	,
60025	7131	13	and	and	CC
60025	7131	14	a	a	DT
60025	7131	15	quarter	quarter	NN
60025	7131	16	of	of	IN
60025	7131	17	an	an	DT
60025	7131	18	ounce	ounce	NN
60025	7131	19	of	of	IN
60025	7131	20	black	black	JJ
60025	7131	21	pepper	pepper	NN
60025	7131	22	-	-	HYPH
60025	7131	23	corns	corn	NNS
60025	7131	24	,	,	,
60025	7131	25	all	all	DT
60025	7131	26	tied	tie	VBN
60025	7131	27	in	in	IN
60025	7131	28	a	a	DT
60025	7131	29	thin	thin	JJ
60025	7131	30	muslin	muslin	NN
60025	7131	31	rag	rag	NN
60025	7131	32	;	;	:
60025	7131	33	a	a	DT
60025	7131	34	sliced	sliced	JJ
60025	7131	35	onion	onion	NN
60025	7131	36	,	,	,
60025	7131	37	and	and	CC
60025	7131	38	six	six	CD
60025	7131	39	or	or	CC
60025	7131	40	eight	eight	CD
60025	7131	41	turnips	turnip	NNS
60025	7131	42	and	and	CC
60025	7131	43	carrots	carrot	NNS
60025	7131	44	,	,	,
60025	7131	45	cut	cut	VBD
60025	7131	46	small	small	JJ
60025	7131	47	.	.	.
60025	7132	1	Let	let	VB
60025	7132	2	the	the	DT
60025	7132	3	whole	whole	JJ
60025	7132	4	boil	boil	VB
60025	7132	5	slowly	slowly	RB
60025	7132	6	for	for	IN
60025	7132	7	two	two	CD
60025	7132	8	or	or	CC
60025	7132	9	three	three	CD
60025	7132	10	hours	hour	NNS
60025	7132	11	,	,	,
60025	7132	12	skimming	skim	VBG
60025	7132	13	it	-PRON-	PRP
60025	7132	14	well	well	RB
60025	7132	15	.	.	.
60025	7133	1	In	in	IN
60025	7133	2	the	the	DT
60025	7133	3	mean	mean	JJ
60025	7133	4	time	time	NN
60025	7133	5	,	,	,
60025	7133	6	have	have	VBP
60025	7133	7	ready	ready	JJ
60025	7133	8	two	two	CD
60025	7133	9	sets	set	NNS
60025	7133	10	of	of	IN
60025	7133	11	goose	goose	NN
60025	7133	12	-	-	HYPH
60025	7133	13	giblets	giblet	NNS
60025	7133	14	,	,	,
60025	7133	15	or	or	CC
60025	7133	16	four	four	CD
60025	7133	17	of	of	IN
60025	7133	18	duck	duck	NN
60025	7133	19	.	.	.
60025	7134	1	They	-PRON-	PRP
60025	7134	2	must	must	MD
60025	7134	3	be	be	VB
60025	7134	4	scalded	scald	VBN
60025	7134	5	,	,	,
60025	7134	6	and	and	CC
60025	7134	7	well	well	RB
60025	7134	8	washed	wash	VBN
60025	7134	9	in	in	IN
60025	7134	10	warm	warm	JJ
60025	7134	11	water	water	NN
60025	7134	12	.	.	.
60025	7135	1	Cut	cut	VB
60025	7135	2	off	off	RP
60025	7135	3	the	the	DT
60025	7135	4	bills	bill	NNS
60025	7135	5	,	,	,
60025	7135	6	and	and	CC
60025	7135	7	split	split	VBD
60025	7135	8	the	the	DT
60025	7135	9	heads	head	NNS
60025	7135	10	;	;	:
60025	7135	11	and	and	CC
60025	7135	12	cut	cut	VBD
60025	7135	13	the	the	DT
60025	7135	14	necks	neck	NNS
60025	7135	15	and	and	CC
60025	7135	16	gizzards	gizzard	NNS
60025	7135	17	into	into	IN
60025	7135	18	mouthfuls	mouthful	NNS
60025	7135	19	.	.	.
60025	7136	1	Having	have	VBG
60025	7136	2	taken	take	VBN
60025	7136	3	the	the	DT
60025	7136	4	meat	meat	NN
60025	7136	5	and	and	CC
60025	7136	6	bones	bone	NNS
60025	7136	7	out	out	IN
60025	7136	8	of	of	IN
60025	7136	9	the	the	DT
60025	7136	10	soup	soup	NN
60025	7136	11	,	,	,
60025	7136	12	put	put	VBN
60025	7136	13	in	in	IN
60025	7136	14	the	the	DT
60025	7136	15	giblets	giblet	NNS
60025	7136	16	,	,	,
60025	7136	17	with	with	IN
60025	7136	18	a	a	DT
60025	7136	19	head	head	NN
60025	7136	20	of	of	IN
60025	7136	21	celery	celery	NN
60025	7136	22	chopped	chop	VBN
60025	7136	23	.	.	.
60025	7137	1	Boil	Boil	NNP
60025	7137	2	it	-PRON-	PRP
60025	7137	3	slowly	slowly	RB
60025	7137	4	an	an	DT
60025	7137	5	hour	hour	NN
60025	7137	6	and	and	CC
60025	7137	7	a	a	DT
60025	7137	8	half	half	NN
60025	7137	9	,	,	,
60025	7137	10	or	or	CC
60025	7137	11	more	more	RBR
60025	7137	12	,	,	,
60025	7137	13	taking	take	VBG
60025	7137	14	care	care	NN
60025	7137	15	to	to	TO
60025	7137	16	skim	skim	VB
60025	7137	17	it	-PRON-	PRP
60025	7137	18	.	.	.
60025	7138	1	Make	make	VB
60025	7138	2	a	a	DT
60025	7138	3	thickening	thickening	NN
60025	7138	4	of	of	IN
60025	7138	5	an	an	DT
60025	7138	6	ounce	ounce	NN
60025	7138	7	and	and	CC
60025	7138	8	a	a	DT
60025	7138	9	half	half	NN
60025	7138	10	of	of	IN
60025	7138	11	butter	butter	NN
60025	7138	12	,	,	,
60025	7138	13	and	and	CC
60025	7138	14	a	a	DT
60025	7138	15	large	large	JJ
60025	7138	16	table	table	NN
60025	7138	17	-	-	HYPH
60025	7138	18	spoonful	spoonful	JJ
60025	7138	19	of	of	IN
60025	7138	20	flour	flour	NN
60025	7138	21	,	,	,
60025	7138	22	mixed	mix	VBN
60025	7138	23	together	together	RB
60025	7138	24	with	with	IN
60025	7138	25	a	a	DT
60025	7138	26	little	little	JJ
60025	7138	27	of	of	IN
60025	7138	28	the	the	DT
60025	7138	29	soup	soup	NN
60025	7138	30	.	.	.
60025	7139	1	Then	then	RB
60025	7139	2	stir	stir	VB
60025	7139	3	it	-PRON-	PRP
60025	7139	4	into	into	IN
60025	7139	5	the	the	DT
60025	7139	6	pot	pot	NN
60025	7139	7	,	,	,
60025	7139	8	adding	add	VBG
60025	7139	9	a	a	DT
60025	7139	10	large	large	JJ
60025	7139	11	table	table	NN
60025	7139	12	-	-	HYPH
60025	7139	13	spoonful	spoonful	JJ
60025	7139	14	of	of	IN
60025	7139	15	mushroom	mushroom	NN
60025	7139	16	catchup	catchup	NN
60025	7139	17	,	,	,
60025	7139	18	and	and	CC
60025	7139	19	some	some	DT
60025	7139	20	small	small	JJ
60025	7139	21	force	force	NN
60025	7139	22	-	-	HYPH
60025	7139	23	meat	meat	NN
60025	7139	24	balls	ball	NNS
60025	7139	25	,	,	,
60025	7139	26	or	or	CC
60025	7139	27	little	little	JJ
60025	7139	28	dumplings	dumpling	NNS
60025	7139	29	.	.	.
60025	7140	1	Boil	Boil	NNP
60025	7140	2	the	the	DT
60025	7140	3	soup	soup	NN
60025	7140	4	half	half	PDT
60025	7140	5	an	an	DT
60025	7140	6	hour	hour	NN
60025	7140	7	longer	long	RBR
60025	7140	8	.	.	.
60025	7141	1	Then	then	RB
60025	7141	2	send	send	VB
60025	7141	3	it	-PRON-	PRP
60025	7141	4	to	to	TO
60025	7141	5	table	table	VB
60025	7141	6	with	with	IN
60025	7141	7	the	the	DT
60025	7141	8	giblets	giblet	NNS
60025	7141	9	in	in	IN
60025	7141	10	the	the	DT
60025	7141	11	tureen	tureen	NN
60025	7141	12	.	.	.
60025	7142	1	GUMBO.--Take	gumbo.--take	VB
60025	7142	2	an	an	DT
60025	7142	3	equal	equal	JJ
60025	7142	4	quantity	quantity	NN
60025	7142	5	of	of	IN
60025	7142	6	young	young	JJ
60025	7142	7	tender	tender	NN
60025	7142	8	ochras	ochras	NNP
60025	7142	9	and	and	CC
60025	7142	10	of	of	IN
60025	7142	11	ripe	ripe	JJ
60025	7142	12	tomatas	tomatas	NN
60025	7142	13	,	,	,
60025	7142	14	(	(	-LRB-
60025	7142	15	for	for	IN
60025	7142	16	instance	instance	NN
60025	7142	17	,	,	,
60025	7142	18	a	a	DT
60025	7142	19	quarter	quarter	NN
60025	7142	20	of	of	IN
60025	7142	21	a	a	DT
60025	7142	22	peck	peck	NN
60025	7142	23	of	of	IN
60025	7142	24	each	each	DT
60025	7142	25	.	.	.
60025	7142	26	)	)	-RRB-
60025	7143	1	Chop	chop	VB
60025	7143	2	the	the	DT
60025	7143	3	ochras	ochras	NNP
60025	7143	4	fine	fine	NNP
60025	7143	5	,	,	,
60025	7143	6	and	and	CC
60025	7143	7	scald	scald	NNP
60025	7143	8	and	and	CC
60025	7143	9	peel	peel	VB
60025	7143	10	the	the	DT
60025	7143	11	tomatas	tomatas	NN
60025	7143	12	.	.	.
60025	7144	1	Put	put	VB
60025	7144	2	them	-PRON-	PRP
60025	7144	3	into	into	IN
60025	7144	4	a	a	DT
60025	7144	5	stew	stew	NN
60025	7144	6	-	-	HYPH
60025	7144	7	pan	pan	NN
60025	7144	8	without	without	IN
60025	7144	9	any	any	DT
60025	7144	10	water	water	NN
60025	7144	11	.	.	.
60025	7145	1	Add	add	VB
60025	7145	2	a	a	DT
60025	7145	3	lump	lump	NN
60025	7145	4	of	of	IN
60025	7145	5	butter	butter	NN
60025	7145	6	,	,	,
60025	7145	7	and	and	CC
60025	7145	8	a	a	DT
60025	7145	9	very	very	RB
60025	7145	10	little	little	JJ
60025	7145	11	salt	salt	NN
60025	7145	12	and	and	CC
60025	7145	13	pepper	pepper	NN
60025	7145	14	;	;	,
60025	7145	15	and	and	CC
60025	7145	16	,	,	,
60025	7145	17	if	if	IN
60025	7145	18	you	-PRON-	PRP
60025	7145	19	choose	choose	VBP
60025	7145	20	,	,	,
60025	7145	21	an	an	DT
60025	7145	22	onion	onion	NN
60025	7145	23	minced	mince	VBD
60025	7145	24	fine	fine	JJ
60025	7145	25	.	.	.
60025	7146	1	Let	let	VB
60025	7146	2	it	-PRON-	PRP
60025	7146	3	stew	stew	VB
60025	7146	4	steadily	steadily	RB
60025	7146	5	for	for	IN
60025	7146	6	an	an	DT
60025	7146	7	hour	hour	NN
60025	7146	8	.	.	.
60025	7147	1	Then	then	RB
60025	7147	2	strain	strain	VB
60025	7147	3	it	-PRON-	PRP
60025	7147	4	,	,	,
60025	7147	5	and	and	CC
60025	7147	6	send	send	VB
60025	7147	7	it	-PRON-	PRP
60025	7147	8	to	to	TO
60025	7147	9	table	table	NN
60025	7147	10	as	as	IN
60025	7147	11	soup	soup	NN
60025	7147	12	in	in	IN
60025	7147	13	a	a	DT
60025	7147	14	tureen	tureen	NN
60025	7147	15	.	.	.
60025	7148	1	It	-PRON-	PRP
60025	7148	2	should	should	MD
60025	7148	3	be	be	VB
60025	7148	4	like	like	IN
60025	7148	5	a	a	DT
60025	7148	6	jelly	jelly	NN
60025	7148	7	,	,	,
60025	7148	8	and	and	CC
60025	7148	9	is	be	VBZ
60025	7148	10	a	a	DT
60025	7148	11	favourite	favourite	JJ
60025	7148	12	New	New	NNP
60025	7148	13	Orleans	Orleans	NNP
60025	7148	14	dish	dish	NN
60025	7148	15	.	.	.
60025	7149	1	Eat	eat	VB
60025	7149	2	dry	dry	JJ
60025	7149	3	toast	toast	NN
60025	7149	4	with	with	IN
60025	7149	5	it	-PRON-	PRP
60025	7149	6	.	.	.
60025	7150	1	This	this	DT
60025	7150	2	gumbo	gumbo	NN
60025	7150	3	is	be	VBZ
60025	7150	4	for	for	IN
60025	7150	5	fast	fast	JJ
60025	7150	6	days	day	NNS
60025	7150	7	.	.	.
60025	7151	1	HAM	HAM	NNP
60025	7151	2	OMELET.--Take	omelet.--take	VBP
60025	7151	3	six	six	CD
60025	7151	4	ounces	ounce	NNS
60025	7151	5	of	of	IN
60025	7151	6	cold	cold	JJ
60025	7151	7	boiled	boil	VBN
60025	7151	8	ham	ham	NN
60025	7151	9	,	,	,
60025	7151	10	and	and	CC
60025	7151	11	mince	mince	VB
60025	7151	12	it	-PRON-	PRP
60025	7151	13	very	very	RB
60025	7151	14	fine	fine	RB
60025	7151	15	,	,	,
60025	7151	16	adding	add	VBG
60025	7151	17	a	a	DT
60025	7151	18	little	little	JJ
60025	7151	19	pepper	pepper	NN
60025	7151	20	.	.	.
60025	7152	1	Beat	beat	VB
60025	7152	2	separately	separately	RB
60025	7152	3	the	the	DT
60025	7152	4	whites	white	NNS
60025	7152	5	and	and	CC
60025	7152	6	yolks	yolk	NNS
60025	7152	7	of	of	IN
60025	7152	8	six	six	CD
60025	7152	9	eggs	egg	NNS
60025	7152	10	,	,	,
60025	7152	11	and	and	CC
60025	7152	12	then	then	RB
60025	7152	13	mix	mix	VB
60025	7152	14	them	-PRON-	PRP
60025	7152	15	together	together	RB
60025	7152	16	;	;	:
60025	7152	17	add	add	VB
60025	7152	18	to	to	IN
60025	7152	19	them	-PRON-	PRP
60025	7152	20	gradually	gradually	RB
60025	7152	21	the	the	DT
60025	7152	22	minced	mince	VBN
60025	7152	23	ham	ham	NN
60025	7152	24	.	.	.
60025	7153	1	Beat	beat	VB
60025	7153	2	the	the	DT
60025	7153	3	whole	whole	JJ
60025	7153	4	very	very	RB
60025	7153	5	hard	hard	RB
60025	7153	6	,	,	,
60025	7153	7	and	and	CC
60025	7153	8	do	do	VBP
60025	7153	9	not	not	RB
60025	7153	10	let	let	VB
60025	7153	11	it	-PRON-	PRP
60025	7153	12	stand	stand	VB
60025	7153	13	a	a	DT
60025	7153	14	moment	moment	NN
60025	7153	15	after	after	IN
60025	7153	16	it	-PRON-	PRP
60025	7153	17	is	be	VBZ
60025	7153	18	thoroughly	thoroughly	RB
60025	7153	19	mixed	mixed	JJ
60025	7153	20	.	.	.
60025	7154	1	Have	have	VBP
60025	7154	2	ready	ready	JJ
60025	7154	3	some	some	DT
60025	7154	4	boiling	boiling	NN
60025	7154	5	lard	lard	NN
60025	7154	6	in	in	IN
60025	7154	7	a	a	DT
60025	7154	8	frying	frying	JJ
60025	7154	9	-	-	HYPH
60025	7154	10	pan	pan	NN
60025	7154	11	,	,	,
60025	7154	12	and	and	CC
60025	7154	13	put	put	VBD
60025	7154	14	in	in	IN
60025	7154	15	the	the	DT
60025	7154	16	omelet	omelet	NN
60025	7154	17	immediately	immediately	RB
60025	7154	18	.	.	.
60025	7155	1	Fry	fry	VB
60025	7155	2	it	-PRON-	PRP
60025	7155	3	about	about	RB
60025	7155	4	ten	ten	CD
60025	7155	5	minutes	minute	NNS
60025	7155	6	or	or	CC
60025	7155	7	a	a	DT
60025	7155	8	quarter	quarter	NN
60025	7155	9	of	of	IN
60025	7155	10	an	an	DT
60025	7155	11	hour	hour	NN
60025	7155	12	.	.	.
60025	7156	1	When	when	WRB
60025	7156	2	done	do	VBN
60025	7156	3	,	,	,
60025	7156	4	put	put	VB
60025	7156	5	it	-PRON-	PRP
60025	7156	6	on	on	IN
60025	7156	7	a	a	DT
60025	7156	8	hot	hot	JJ
60025	7156	9	dish	dish	NN
60025	7156	10	,	,	,
60025	7156	11	trim	trim	VB
60025	7156	12	off	off	RP
60025	7156	13	the	the	DT
60025	7156	14	edges	edge	NNS
60025	7156	15	,	,	,
60025	7156	16	and	and	CC
60025	7156	17	fold	fold	VB
60025	7156	18	it	-PRON-	PRP
60025	7156	19	over	over	RP
60025	7156	20	in	in	IN
60025	7156	21	a	a	DT
60025	7156	22	half	half	JJ
60025	7156	23	moon	moon	NN
60025	7156	24	.	.	.
60025	7157	1	Send	send	VB
60025	7157	2	it	-PRON-	PRP
60025	7157	3	to	to	TO
60025	7157	4	table	table	VB
60025	7157	5	hot	hot	JJ
60025	7157	6	,	,	,
60025	7157	7	and	and	CC
60025	7157	8	covered	cover	VBN
60025	7157	9	.	.	.
60025	7158	1	It	-PRON-	PRP
60025	7158	2	is	be	VBZ
60025	7158	3	eaten	eat	VBN
60025	7158	4	at	at	IN
60025	7158	5	breakfast	breakfast	NN
60025	7158	6	.	.	.
60025	7159	1	If	if	IN
60025	7159	2	you	-PRON-	PRP
60025	7159	3	wish	wish	VBP
60025	7159	4	a	a	DT
60025	7159	5	soft	soft	JJ
60025	7159	6	omelet	omelet	NN
60025	7159	7	,	,	,
60025	7159	8	(	(	-LRB-
60025	7159	9	not	not	RB
60025	7159	10	to	to	TO
60025	7159	11	fold	fold	VB
60025	7159	12	over	over	RP
60025	7159	13	,	,	,
60025	7159	14	)	)	-RRB-
60025	7159	15	fry	fry	VB
60025	7159	16	it	-PRON-	PRP
60025	7159	17	a	a	DT
60025	7159	18	shorter	short	JJR
60025	7159	19	time	time	NN
60025	7159	20	,	,	,
60025	7159	21	and	and	CC
60025	7159	22	serve	serve	VB
60025	7159	23	it	-PRON-	PRP
60025	7159	24	in	in	IN
60025	7159	25	a	a	DT
60025	7159	26	deep	deep	JJ
60025	7159	27	dish	dish	NN
60025	7159	28	,	,	,
60025	7159	29	to	to	TO
60025	7159	30	be	be	VB
60025	7159	31	helped	help	VBN
60025	7159	32	with	with	IN
60025	7159	33	a	a	DT
60025	7159	34	spoon	spoon	NN
60025	7159	35	.	.	.
60025	7160	1	A	a	DT
60025	7160	2	similar	similar	JJ
60025	7160	3	omelet	omelet	NN
60025	7160	4	may	may	MD
60025	7160	5	be	be	VB
60025	7160	6	made	make	VBN
60025	7160	7	of	of	IN
60025	7160	8	the	the	DT
60025	7160	9	lean	lean	NN
60025	7160	10	of	of	IN
60025	7160	11	a	a	DT
60025	7160	12	cold	cold	JJ
60025	7160	13	smoked	smoke	VBN
60025	7160	14	tongue	tongue	NN
60025	7160	15	.	.	.
60025	7161	1	BATTER	BATTER	NNP
60025	7161	2	PUDDING.--Take	PUDDING.--Take	VBZ
60025	7161	3	a	a	DT
60025	7161	4	quart	quart	NN
60025	7161	5	of	of	IN
60025	7161	6	milk	milk	NN
60025	7161	7	,	,	,
60025	7161	8	and	and	CC
60025	7161	9	stir	stir	VB
60025	7161	10	into	into	IN
60025	7161	11	it	-PRON-	PRP
60025	7161	12	gradually	gradually	RB
60025	7161	13	eight	eight	CD
60025	7161	14	large	large	JJ
60025	7161	15	table	table	NN
60025	7161	16	-	-	HYPH
60025	7161	17	spoonfuls	spoonful	NNS
60025	7161	18	of	of	IN
60025	7161	19	flour	flour	NN
60025	7161	20	,	,	,
60025	7161	21	carefully	carefully	RB
60025	7161	22	pressing	press	VBG
60025	7161	23	out	out	RP
60025	7161	24	all	all	PDT
60025	7161	25	the	the	DT
60025	7161	26	lumps	lump	NNS
60025	7161	27	with	with	IN
60025	7161	28	the	the	DT
60025	7161	29	back	back	NN
60025	7161	30	of	of	IN
60025	7161	31	the	the	DT
60025	7161	32	spoon	spoon	NN
60025	7161	33	.	.	.
60025	7162	1	Beat	beat	VB
60025	7162	2	eight	eight	CD
60025	7162	3	eggs	egg	NNS
60025	7162	4	very	very	RB
60025	7162	5	light	light	JJ
60025	7162	6	,	,	,
60025	7162	7	and	and	CC
60025	7162	8	add	add	VB
60025	7162	9	them	-PRON-	PRP
60025	7162	10	by	by	IN
60025	7162	11	degrees	degree	NNS
60025	7162	12	to	to	IN
60025	7162	13	the	the	DT
60025	7162	14	milk	milk	NN
60025	7162	15	and	and	CC
60025	7162	16	flour	flour	NN
60025	7162	17	.	.	.
60025	7163	1	Then	then	RB
60025	7163	2	stir	stir	VB
60025	7163	3	the	the	DT
60025	7163	4	whole	whole	JJ
60025	7163	5	very	very	RB
60025	7163	6	well	well	RB
60025	7163	7	together	together	RB
60025	7163	8	.	.	.
60025	7164	1	Dip	dip	VB
60025	7164	2	your	-PRON-	PRP$
60025	7164	3	pudding	pudding	JJ
60025	7164	4	-	-	HYPH
60025	7164	5	cloth	cloth	NN
60025	7164	6	into	into	IN
60025	7164	7	boiling	boiling	NN
60025	7164	8	water	water	NN
60025	7164	9	,	,	,
60025	7164	10	and	and	CC
60025	7164	11	then	then	RB
60025	7164	12	dredge	dredge	VB
60025	7164	13	it	-PRON-	PRP
60025	7164	14	with	with	IN
60025	7164	15	flour	flour	NN
60025	7164	16	.	.	.
60025	7165	1	Pour	pour	VB
60025	7165	2	in	in	IN
60025	7165	3	the	the	DT
60025	7165	4	pudding	pudding	NN
60025	7165	5	,	,	,
60025	7165	6	and	and	CC
60025	7165	7	tie	tie	VB
60025	7165	8	it	-PRON-	PRP
60025	7165	9	tightly	tightly	RB
60025	7165	10	,	,	,
60025	7165	11	leaving	leave	VBG
60025	7165	12	room	room	NN
60025	7165	13	for	for	IN
60025	7165	14	it	-PRON-	PRP
60025	7165	15	to	to	TO
60025	7165	16	swell	swell	VB
60025	7165	17	.	.	.
60025	7166	1	Put	put	VB
60025	7166	2	it	-PRON-	PRP
60025	7166	3	into	into	IN
60025	7166	4	a	a	DT
60025	7166	5	pot	pot	NN
60025	7166	6	full	full	JJ
60025	7166	7	of	of	IN
60025	7166	8	boiling	boil	VBG
60025	7166	9	water	water	NN
60025	7166	10	,	,	,
60025	7166	11	and	and	CC
60025	7166	12	boil	boil	VB
60025	7166	13	it	-PRON-	PRP
60025	7166	14	hard	hard	JJ
60025	7166	15	for	for	IN
60025	7166	16	two	two	CD
60025	7166	17	hours	hour	NNS
60025	7166	18	.	.	.
60025	7167	1	Keep	keep	VB
60025	7167	2	it	-PRON-	PRP
60025	7167	3	in	in	IN
60025	7167	4	the	the	DT
60025	7167	5	pot	pot	NN
60025	7167	6	till	till	IN
60025	7167	7	it	-PRON-	PRP
60025	7167	8	is	be	VBZ
60025	7167	9	time	time	NN
60025	7167	10	to	to	TO
60025	7167	11	send	send	VB
60025	7167	12	it	-PRON-	PRP
60025	7167	13	to	to	IN
60025	7167	14	table	table	NN
60025	7167	15	.	.	.
60025	7168	1	Serve	serve	VB
60025	7168	2	it	-PRON-	PRP
60025	7168	3	up	up	RP
60025	7168	4	with	with	IN
60025	7168	5	wine	wine	NN
60025	7168	6	-	-	HYPH
60025	7168	7	sauce	sauce	NN
60025	7168	8	,	,	,
60025	7168	9	butter	butter	NN
60025	7168	10	and	and	CC
60025	7168	11	sugar	sugar	NN
60025	7168	12	,	,	,
60025	7168	13	or	or	CC
60025	7168	14	molasses	molasse	NNS
60025	7168	15	and	and	CC
60025	7168	16	cold	cold	JJ
60025	7168	17	butter	butter	NN
60025	7168	18	.	.	.
60025	7169	1	PEACH	PEACH	NNS
60025	7169	2	MANGOES.--Take	mangoes.--take	VBP
60025	7169	3	free	free	JJ
60025	7169	4	-	-	HYPH
60025	7169	5	stone	stone	NN
60025	7169	6	peaches	peach	NNS
60025	7169	7	of	of	IN
60025	7169	8	the	the	DT
60025	7169	9	largest	large	JJS
60025	7169	10	size	size	NN
60025	7169	11	,	,	,
60025	7169	12	(	(	-LRB-
60025	7169	13	when	when	WRB
60025	7169	14	they	-PRON-	PRP
60025	7169	15	are	be	VBP
60025	7169	16	full	full	JJ
60025	7169	17	grown	grow	VBN
60025	7169	18	,	,	,
60025	7169	19	but	but	CC
60025	7169	20	not	not	RB
60025	7169	21	quite	quite	RB
60025	7169	22	ripe	ripe	JJ
60025	7169	23	,	,	,
60025	7169	24	)	)	-RRB-
60025	7169	25	and	and	CC
60025	7169	26	lay	lie	VBD
60025	7169	27	them	-PRON-	PRP
60025	7169	28	in	in	IN
60025	7169	29	salt	salt	NN
60025	7169	30	and	and	CC
60025	7169	31	water	water	NN
60025	7169	32	for	for	IN
60025	7169	33	two	two	CD
60025	7169	34	days	day	NNS
60025	7169	35	,	,	,
60025	7169	36	covered	cover	VBN
60025	7169	37	with	with	IN
60025	7169	38	a	a	DT
60025	7169	39	board	board	NN
60025	7169	40	to	to	TO
60025	7169	41	keep	keep	VB
60025	7169	42	them	-PRON-	PRP
60025	7169	43	down	down	RP
60025	7169	44	.	.	.
60025	7170	1	Then	then	RB
60025	7170	2	take	take	VB
60025	7170	3	them	-PRON-	PRP
60025	7170	4	out	out	RP
60025	7170	5	,	,	,
60025	7170	6	wipe	wipe	VB
60025	7170	7	them	-PRON-	PRP
60025	7170	8	dry	dry	RB
60025	7170	9	,	,	,
60025	7170	10	cut	cut	VB
60025	7170	11	them	-PRON-	PRP
60025	7170	12	open	open	JJ
60025	7170	13	,	,	,
60025	7170	14	and	and	CC
60025	7170	15	extract	extract	VB
60025	7170	16	the	the	DT
60025	7170	17	stones	stone	NNS
60025	7170	18	.	.	.
60025	7171	1	Mix	mix	VB
60025	7171	2	together	together	RB
60025	7171	3	,	,	,
60025	7171	4	to	to	IN
60025	7171	5	your	-PRON-	PRP$
60025	7171	6	taste	taste	NN
60025	7171	7	,	,	,
60025	7171	8	minced	mince	VBN
60025	7171	9	garlic	garlic	NN
60025	7171	10	,	,	,
60025	7171	11	scraped	scrape	VBD
60025	7171	12	horse	horse	NN
60025	7171	13	-	-	HYPH
60025	7171	14	radish	radish	NN
60025	7171	15	,	,	,
60025	7171	16	bruised	bruise	VBN
60025	7171	17	mustard	mustard	NN
60025	7171	18	seed	seed	NN
60025	7171	19	,	,	,
60025	7171	20	and	and	CC
60025	7171	21	cloves	clove	NNS
60025	7171	22	;	;	:
60025	7171	23	and	and	CC
60025	7171	24	a	a	DT
60025	7171	25	little	little	JJ
60025	7171	26	ginger	ginger	NN
60025	7171	27	-	-	HYPH
60025	7171	28	root	root	NN
60025	7171	29	soaked	soak	VBN
60025	7171	30	in	in	IN
60025	7171	31	water	water	NN
60025	7171	32	to	to	TO
60025	7171	33	soften	soften	VB
60025	7171	34	,	,	,
60025	7171	35	and	and	CC
60025	7171	36	then	then	RB
60025	7171	37	sliced	slice	VBD
60025	7171	38	.	.	.
60025	7172	1	Fill	fill	VB
60025	7172	2	the	the	DT
60025	7172	3	cavity	cavity	NN
60025	7172	4	of	of	IN
60025	7172	5	the	the	DT
60025	7172	6	peaches	peach	NNS
60025	7172	7	with	with	IN
60025	7172	8	this	this	DT
60025	7172	9	mixture	mixture	NN
60025	7172	10	.	.	.
60025	7173	1	Then	then	RB
60025	7173	2	tie	tie	VB
60025	7173	3	them	-PRON-	PRP
60025	7173	4	round	round	RB
60025	7173	5	with	with	IN
60025	7173	6	pack	pack	NN
60025	7173	7	-	-	HYPH
60025	7173	8	thread	thread	NN
60025	7173	9	,	,	,
60025	7173	10	and	and	CC
60025	7173	11	put	put	VBD
60025	7173	12	them	-PRON-	PRP
60025	7173	13	into	into	IN
60025	7173	14	a	a	DT
60025	7173	15	stone	stone	NN
60025	7173	16	jar	jar	NN
60025	7173	17	till	till	IN
60025	7173	18	it	-PRON-	PRP
60025	7173	19	is	be	VBZ
60025	7173	20	two	two	CD
60025	7173	21	-	-	HYPH
60025	7173	22	thirds	third	NNS
60025	7173	23	full	full	JJ
60025	7173	24	.	.	.
60025	7174	1	Strew	Strew	VBN
60025	7174	2	among	among	IN
60025	7174	3	them	-PRON-	PRP
60025	7174	4	some	some	DT
60025	7174	5	whole	whole	JJ
60025	7174	6	cloves	clove	NNS
60025	7174	7	,	,	,
60025	7174	8	broken	break	VBN
60025	7174	9	cinnamon	cinnamon	NN
60025	7174	10	,	,	,
60025	7174	11	and	and	CC
60025	7174	12	a	a	DT
60025	7174	13	little	little	JJ
60025	7174	14	cochineal	cochineal	NN
60025	7174	15	.	.	.
60025	7175	1	Season	season	VB
60025	7175	2	some	some	DT
60025	7175	3	cold	cold	JJ
60025	7175	4	vinegar	vinegar	NN
60025	7175	5	,	,	,
60025	7175	6	(	(	-LRB-
60025	7175	7	allowing	allow	VBG
60025	7175	8	to	to	IN
60025	7175	9	each	each	DT
60025	7175	10	quart	quart	VB
60025	7175	11	a	a	DT
60025	7175	12	jill	jill	NN
60025	7175	13	of	of	IN
60025	7175	14	fresh	fresh	JJ
60025	7175	15	made	make	VBN
60025	7175	16	mustard	mustard	NN
60025	7175	17	,	,	,
60025	7175	18	and	and	CC
60025	7175	19	a	a	DT
60025	7175	20	little	little	JJ
60025	7175	21	ginger	ginger	NN
60025	7175	22	,	,	,
60025	7175	23	and	and	CC
60025	7175	24	nutmeg	nutmeg	NNP
60025	7175	25	,	,	,
60025	7175	26	)	)	-RRB-
60025	7175	27	and	and	CC
60025	7175	28	having	have	VBG
60025	7175	29	mixed	mix	VBN
60025	7175	30	this	this	DT
60025	7175	31	pickle	pickle	NN
60025	7175	32	well	well	RB
60025	7175	33	,	,	,
60025	7175	34	fill	fill	VB
60025	7175	35	up	up	RP
60025	7175	36	the	the	DT
60025	7175	37	jar	jar	NN
60025	7175	38	with	with	IN
60025	7175	39	it	-PRON-	PRP
60025	7175	40	.	.	.
60025	7176	1	BROILED	broiled	NN
60025	7176	2	TOMATAS.--Take	TOMATAS.--Take	VBD
60025	7176	3	large	large	JJ
60025	7176	4	ripe	ripe	JJ
60025	7176	5	tomatas	tomatas	NN
60025	7176	6	;	;	:
60025	7176	7	wipe	wipe	VB
60025	7176	8	them	-PRON-	PRP
60025	7176	9	,	,	,
60025	7176	10	and	and	CC
60025	7176	11	split	split	VBD
60025	7176	12	them	-PRON-	PRP
60025	7176	13	in	in	IN
60025	7176	14	half	half	NN
60025	7176	15	.	.	.
60025	7177	1	Broil	broil	VB
60025	7177	2	them	-PRON-	PRP
60025	7177	3	on	on	IN
60025	7177	4	a	a	DT
60025	7177	5	gridiron	gridiron	NN
60025	7177	6	till	till	IN
60025	7177	7	brown	brown	NNP
60025	7177	8	,	,	,
60025	7177	9	turning	turn	VBG
60025	7177	10	them	-PRON-	PRP
60025	7177	11	when	when	WRB
60025	7177	12	half	half	RB
60025	7177	13	done	do	VBN
60025	7177	14	.	.	.
60025	7178	1	Have	have	VBP
60025	7178	2	ready	ready	JJ
60025	7178	3	in	in	IN
60025	7178	4	a	a	DT
60025	7178	5	dish	dish	NN
60025	7178	6	some	some	DT
60025	7178	7	butter	butter	NN
60025	7178	8	seasoned	season	VBN
60025	7178	9	with	with	IN
60025	7178	10	a	a	DT
60025	7178	11	little	little	JJ
60025	7178	12	pepper	pepper	NN
60025	7178	13	.	.	.
60025	7179	1	When	when	WRB
60025	7179	2	the	the	DT
60025	7179	3	tomatas	tomata	NNS
60025	7179	4	are	be	VBP
60025	7179	5	well	well	RB
60025	7179	6	broiled	broil	VBN
60025	7179	7	,	,	,
60025	7179	8	put	put	VB
60025	7179	9	them	-PRON-	PRP
60025	7179	10	into	into	IN
60025	7179	11	the	the	DT
60025	7179	12	dish	dish	NN
60025	7179	13	,	,	,
60025	7179	14	and	and	CC
60025	7179	15	press	press	VB
60025	7179	16	each	each	DT
60025	7179	17	a	a	DT
60025	7179	18	little	little	JJ
60025	7179	19	with	with	IN
60025	7179	20	the	the	DT
60025	7179	21	back	back	NN
60025	7179	22	of	of	IN
60025	7179	23	a	a	DT
60025	7179	24	spoon	spoon	NN
60025	7179	25	,	,	,
60025	7179	26	so	so	IN
60025	7179	27	that	that	IN
60025	7179	28	the	the	DT
60025	7179	29	juice	juice	NN
60025	7179	30	may	may	MD
60025	7179	31	run	run	VB
60025	7179	32	into	into	IN
60025	7179	33	the	the	DT
60025	7179	34	butter	butter	NN
60025	7179	35	and	and	CC
60025	7179	36	mix	mix	VB
60025	7179	37	with	with	IN
60025	7179	38	it	-PRON-	PRP
60025	7179	39	.	.	.
60025	7180	1	This	this	DT
60025	7180	2	is	be	VBZ
60025	7180	3	to	to	TO
60025	7180	4	make	make	VB
60025	7180	5	the	the	DT
60025	7180	6	gravy	gravy	NN
60025	7180	7	.	.	.
60025	7181	1	Send	send	VB
60025	7181	2	them	-PRON-	PRP
60025	7181	3	to	to	TO
60025	7181	4	table	table	VB
60025	7181	5	hot	hot	JJ
60025	7181	6	.	.	.
60025	7182	1	Tomatas	Tomatas	NNP
60025	7182	2	are	be	VBP
60025	7182	3	very	very	RB
60025	7182	4	good	good	JJ
60025	7182	5	sliced	sliced	JJ
60025	7182	6	,	,	,
60025	7182	7	and	and	CC
60025	7182	8	fried	fry	VBN
60025	7182	9	in	in	IN
60025	7182	10	butter	butter	NN
60025	7182	11	.	.	.
60025	7183	1	PRESERVED	PRESERVED	NNP
60025	7183	2	TOMATAS.--Take	tomatas.--take	CD
60025	7183	3	large	large	JJ
60025	7183	4	fine	fine	JJ
60025	7183	5	tomatas	tomatas	NN
60025	7183	6	,	,	,
60025	7183	7	(	(	-LRB-
60025	7183	8	not	not	RB
60025	7183	9	too	too	RB
60025	7183	10	ripe	ripe	JJ
60025	7183	11	,	,	,
60025	7183	12	)	)	-RRB-
60025	7183	13	and	and	CC
60025	7183	14	scald	scald	VB
60025	7183	15	them	-PRON-	PRP
60025	7183	16	to	to	TO
60025	7183	17	make	make	VB
60025	7183	18	the	the	DT
60025	7183	19	skins	skin	NNS
60025	7183	20	come	come	VB
60025	7183	21	off	off	RP
60025	7183	22	easily	easily	RB
60025	7183	23	.	.	.
60025	7184	1	Weigh	weigh	VB
60025	7184	2	them	-PRON-	PRP
60025	7184	3	,	,	,
60025	7184	4	and	and	CC
60025	7184	5	to	to	IN
60025	7184	6	each	each	DT
60025	7184	7	pound	pound	NN
60025	7184	8	allow	allow	VB
60025	7184	9	a	a	DT
60025	7184	10	pound	pound	NN
60025	7184	11	of	of	IN
60025	7184	12	the	the	DT
60025	7184	13	best	good	JJS
60025	7184	14	white	white	JJ
60025	7184	15	sugar	sugar	NN
60025	7184	16	,	,	,
60025	7184	17	and	and	CC
60025	7184	18	the	the	DT
60025	7184	19	grated	grate	VBN
60025	7184	20	peel	peel	NN
60025	7184	21	of	of	IN
60025	7184	22	half	half	PDT
60025	7184	23	a	a	DT
60025	7184	24	lemon	lemon	NN
60025	7184	25	.	.	.
60025	7185	1	Put	put	VB
60025	7185	2	all	all	RB
60025	7185	3	together	together	RB
60025	7185	4	into	into	IN
60025	7185	5	a	a	DT
60025	7185	6	preserving	preserving	JJ
60025	7185	7	kettle	kettle	NN
60025	7185	8	,	,	,
60025	7185	9	and	and	CC
60025	7185	10	having	have	VBG
60025	7185	11	boiled	boil	VBN
60025	7185	12	it	-PRON-	PRP
60025	7185	13	slowly	slowly	RB
60025	7185	14	for	for	IN
60025	7185	15	three	three	CD
60025	7185	16	hours	hour	NNS
60025	7185	17	,	,	,
60025	7185	18	(	(	-LRB-
60025	7185	19	skimming	skim	VBG
60025	7185	20	it	-PRON-	PRP
60025	7185	21	carefully	carefully	RB
60025	7185	22	,	,	,
60025	7185	23	)	)	-RRB-
60025	7185	24	add	add	VB
60025	7185	25	the	the	DT
60025	7185	26	juice	juice	NN
60025	7185	27	of	of	IN
60025	7185	28	the	the	DT
60025	7185	29	lemons	lemon	NNS
60025	7185	30	,	,	,
60025	7185	31	and	and	CC
60025	7185	32	boil	boil	VB
60025	7185	33	it	-PRON-	PRP
60025	7185	34	an	an	DT
60025	7185	35	hour	hour	NN
60025	7185	36	longer	long	RBR
60025	7185	37	.	.	.
60025	7186	1	Then	then	RB
60025	7186	2	put	put	VB
60025	7186	3	the	the	DT
60025	7186	4	whole	whole	NN
60025	7186	5	into	into	IN
60025	7186	6	jars	jar	NNS
60025	7186	7	,	,	,
60025	7186	8	and	and	CC
60025	7186	9	when	when	WRB
60025	7186	10	cool	cool	JJ
60025	7186	11	cover	cover	NN
60025	7186	12	and	and	CC
60025	7186	13	tie	tie	VB
60025	7186	14	them	-PRON-	PRP
60025	7186	15	up	up	RP
60025	7186	16	closely	closely	RB
60025	7186	17	.	.	.
60025	7187	1	This	this	DT
60025	7187	2	is	be	VBZ
60025	7187	3	a	a	DT
60025	7187	4	cheap	cheap	JJ
60025	7187	5	and	and	CC
60025	7187	6	excellent	excellent	JJ
60025	7187	7	sweetmeat	sweetmeat	NN
60025	7187	8	;	;	:
60025	7187	9	but	but	CC
60025	7187	10	the	the	DT
60025	7187	11	lemon	lemon	NN
60025	7187	12	must	must	MD
60025	7187	13	on	on	IN
60025	7187	14	no	no	DT
60025	7187	15	account	account	NN
60025	7187	16	be	be	VB
60025	7187	17	omitted	omit	VBN
60025	7187	18	.	.	.
60025	7188	1	It	-PRON-	PRP
60025	7188	2	may	may	MD
60025	7188	3	be	be	VB
60025	7188	4	improved	improve	VBN
60025	7188	5	by	by	IN
60025	7188	6	boiling	boil	VBG
60025	7188	7	a	a	DT
60025	7188	8	little	little	JJ
60025	7188	9	ginger	ginger	NN
60025	7188	10	with	with	IN
60025	7188	11	the	the	DT
60025	7188	12	other	other	JJ
60025	7188	13	ingredients	ingredient	NNS
60025	7188	14	.	.	.
60025	7189	1	TOMATA	TOMATA	NNP
60025	7189	2	HONEY.--To	honey.--to	VB
60025	7189	3	each	each	DT
60025	7189	4	pound	pound	NN
60025	7189	5	of	of	IN
60025	7189	6	tomatas	tomata	NNS
60025	7189	7	,	,	,
60025	7189	8	allow	allow	VB
60025	7189	9	the	the	DT
60025	7189	10	grated	grate	VBN
60025	7189	11	peel	peel	NN
60025	7189	12	of	of	IN
60025	7189	13	a	a	DT
60025	7189	14	lemon	lemon	NN
60025	7189	15	and	and	CC
60025	7189	16	six	six	CD
60025	7189	17	fresh	fresh	JJ
60025	7189	18	peach	peach	NN
60025	7189	19	-	-	HYPH
60025	7189	20	leaves	leave	NNS
60025	7189	21	.	.	.
60025	7190	1	Boil	boil	VB
60025	7190	2	them	-PRON-	PRP
60025	7190	3	slowly	slowly	RB
60025	7190	4	till	till	IN
60025	7190	5	they	-PRON-	PRP
60025	7190	6	are	be	VBP
60025	7190	7	all	all	RB
60025	7190	8	to	to	IN
60025	7190	9	pieces	piece	NNS
60025	7190	10	;	;	:
60025	7190	11	then	then	RB
60025	7190	12	squeeze	squeeze	VB
60025	7190	13	and	and	CC
60025	7190	14	strain	strain	VB
60025	7190	15	them	-PRON-	PRP
60025	7190	16	through	through	IN
60025	7190	17	a	a	DT
60025	7190	18	bag	bag	NN
60025	7190	19	.	.	.
60025	7191	1	To	to	IN
60025	7191	2	each	each	DT
60025	7191	3	pint	pint	NN
60025	7191	4	of	of	IN
60025	7191	5	liquid	liquid	NN
60025	7191	6	allow	allow	VBP
60025	7191	7	a	a	DT
60025	7191	8	pound	pound	NN
60025	7191	9	of	of	IN
60025	7191	10	loaf	loaf	NN
60025	7191	11	-	-	HYPH
60025	7191	12	sugar	sugar	NN
60025	7191	13	,	,	,
60025	7191	14	and	and	CC
60025	7191	15	the	the	DT
60025	7191	16	juice	juice	NN
60025	7191	17	of	of	IN
60025	7191	18	one	one	CD
60025	7191	19	lemon	lemon	NN
60025	7191	20	.	.	.
60025	7192	1	Boil	boil	VB
60025	7192	2	them	-PRON-	PRP
60025	7192	3	together	together	RB
60025	7192	4	half	half	PDT
60025	7192	5	an	an	DT
60025	7192	6	hour	hour	NN
60025	7192	7	,	,	,
60025	7192	8	or	or	CC
60025	7192	9	till	till	IN
60025	7192	10	they	-PRON-	PRP
60025	7192	11	become	become	VBP
60025	7192	12	a	a	DT
60025	7192	13	thick	thick	JJ
60025	7192	14	jelly	jelly	NN
60025	7192	15	.	.	.
60025	7193	1	Then	then	RB
60025	7193	2	put	put	VB
60025	7193	3	it	-PRON-	PRP
60025	7193	4	into	into	IN
60025	7193	5	glasses	glass	NNS
60025	7193	6	,	,	,
60025	7193	7	and	and	CC
60025	7193	8	lay	lie	VBD
60025	7193	9	double	double	JJ
60025	7193	10	tissue	tissue	NN
60025	7193	11	paper	paper	NN
60025	7193	12	closely	closely	RB
60025	7193	13	over	over	IN
60025	7193	14	the	the	DT
60025	7193	15	top	top	NN
60025	7193	16	.	.	.
60025	7194	1	It	-PRON-	PRP
60025	7194	2	will	will	MD
60025	7194	3	be	be	VB
60025	7194	4	scarcely	scarcely	RB
60025	7194	5	distinguishable	distinguishable	JJ
60025	7194	6	from	from	IN
60025	7194	7	real	real	JJ
60025	7194	8	honey	honey	NN
60025	7194	9	.	.	.
60025	7195	1	PRESERVED	preserve	VBN
60025	7195	2	CUCUMBERS.--Your	cucumbers.--your	NN
60025	7195	3	cucumbers	cucumber	NNS
60025	7195	4	should	should	MD
60025	7195	5	be	be	VB
60025	7195	6	well	well	RB
60025	7195	7	shaped	shaped	JJ
60025	7195	8	,	,	,
60025	7195	9	and	and	CC
60025	7195	10	all	all	DT
60025	7195	11	of	of	IN
60025	7195	12	the	the	DT
60025	7195	13	same	same	JJ
60025	7195	14	size	size	NN
60025	7195	15	.	.	.
60025	7196	1	Spread	spread	VB
60025	7196	2	the	the	DT
60025	7196	3	bottom	bottom	NN
60025	7196	4	and	and	CC
60025	7196	5	sides	side	NNS
60025	7196	6	of	of	IN
60025	7196	7	a	a	DT
60025	7196	8	preserving	preserve	VBG
60025	7196	9	kettle	kettle	NN
60025	7196	10	with	with	IN
60025	7196	11	a	a	DT
60025	7196	12	thick	thick	JJ
60025	7196	13	layer	layer	NN
60025	7196	14	of	of	IN
60025	7196	15	vine	vine	NN
60025	7196	16	leaves	leave	NNS
60025	7196	17	.	.	.
60025	7197	1	Then	then	RB
60025	7197	2	put	put	VBN
60025	7197	3	in	in	RP
60025	7197	4	the	the	DT
60025	7197	5	cucumbers	cucumber	NNS
60025	7197	6	with	with	IN
60025	7197	7	a	a	DT
60025	7197	8	little	little	JJ
60025	7197	9	alum	alum	NN
60025	7197	10	broken	broken	JJ
60025	7197	11	small	small	JJ
60025	7197	12	.	.	.
60025	7198	1	Cover	cover	VB
60025	7198	2	them	-PRON-	PRP
60025	7198	3	thickly	thickly	RB
60025	7198	4	with	with	IN
60025	7198	5	vine	vine	NN
60025	7198	6	leaves	leave	NNS
60025	7198	7	,	,	,
60025	7198	8	and	and	CC
60025	7198	9	then	then	RB
60025	7198	10	with	with	IN
60025	7198	11	a	a	DT
60025	7198	12	dish	dish	NN
60025	7198	13	.	.	.
60025	7199	1	Fill	fill	VB
60025	7199	2	up	up	RP
60025	7199	3	the	the	DT
60025	7199	4	kettle	kettle	NN
60025	7199	5	with	with	IN
60025	7199	6	water	water	NN
60025	7199	7	,	,	,
60025	7199	8	and	and	CC
60025	7199	9	let	let	VB
60025	7199	10	them	-PRON-	PRP
60025	7199	11	hang	hang	VB
60025	7199	12	over	over	IN
60025	7199	13	a	a	DT
60025	7199	14	slow	slow	JJ
60025	7199	15	fire	fire	NN
60025	7199	16	till	till	IN
60025	7199	17	next	next	JJ
60025	7199	18	morning	morning	NN
60025	7199	19	,	,	,
60025	7199	20	but	but	CC
60025	7199	21	do	do	VBP
60025	7199	22	not	not	RB
60025	7199	23	allow	allow	VB
60025	7199	24	the	the	DT
60025	7199	25	water	water	NN
60025	7199	26	to	to	TO
60025	7199	27	boil	boil	VB
60025	7199	28	.	.	.
60025	7200	1	Next	next	JJ
60025	7200	2	day	day	NN
60025	7200	3	,	,	,
60025	7200	4	take	take	VB
60025	7200	5	them	-PRON-	PRP
60025	7200	6	out	out	RP
60025	7200	7	,	,	,
60025	7200	8	cool	cool	VB
60025	7200	9	them	-PRON-	PRP
60025	7200	10	,	,	,
60025	7200	11	and	and	CC
60025	7200	12	repeat	repeat	VB
60025	7200	13	the	the	DT
60025	7200	14	process	process	NN
60025	7200	15	with	with	IN
60025	7200	16	fresh	fresh	JJ
60025	7200	17	vine	vine	NN
60025	7200	18	leaves	leave	NNS
60025	7200	19	,	,	,
60025	7200	20	till	till	IN
60025	7200	21	the	the	DT
60025	7200	22	cucumbers	cucumber	NNS
60025	7200	23	are	be	VBP
60025	7200	24	a	a	DT
60025	7200	25	fine	fine	JJ
60025	7200	26	green	green	NN
60025	7200	27	.	.	.
60025	7201	1	When	when	WRB
60025	7201	2	cold	cold	JJ
60025	7201	3	drain	drain	VBP
60025	7201	4	them	-PRON-	PRP
60025	7201	5	,	,	,
60025	7201	6	cut	cut	VBD
60025	7201	7	a	a	DT
60025	7201	8	small	small	JJ
60025	7201	9	piece	piece	NN
60025	7201	10	out	out	IN
60025	7201	11	of	of	IN
60025	7201	12	the	the	DT
60025	7201	13	flat	flat	JJ
60025	7201	14	side	side	NN
60025	7201	15	,	,	,
60025	7201	16	and	and	CC
60025	7201	17	extract	extract	VB
60025	7201	18	the	the	DT
60025	7201	19	seeds	seed	NNS
60025	7201	20	.	.	.
60025	7202	1	Wipe	wipe	VB
60025	7202	2	the	the	DT
60025	7202	3	cucumbers	cucumber	NNS
60025	7202	4	in	in	IN
60025	7202	5	a	a	DT
60025	7202	6	dry	dry	JJ
60025	7202	7	cloth	cloth	NN
60025	7202	8	,	,	,
60025	7202	9	and	and	CC
60025	7202	10	season	season	VB
60025	7202	11	the	the	DT
60025	7202	12	inside	inside	NN
60025	7202	13	with	with	IN
60025	7202	14	a	a	DT
60025	7202	15	mixture	mixture	NN
60025	7202	16	of	of	IN
60025	7202	17	bruised	bruise	VBN
60025	7202	18	mace	mace	NN
60025	7202	19	and	and	CC
60025	7202	20	grated	grate	VBN
60025	7202	21	lemon	lemon	NN
60025	7202	22	-	-	HYPH
60025	7202	23	peel	peel	NN
60025	7202	24	.	.	.
60025	7203	1	Tie	tie	VB
60025	7203	2	on	on	RP
60025	7203	3	with	with	IN
60025	7203	4	a	a	DT
60025	7203	5	pack	pack	NN
60025	7203	6	-	-	HYPH
60025	7203	7	thread	thread	NN
60025	7203	8	the	the	DT
60025	7203	9	bit	bit	NN
60025	7203	10	that	that	WDT
60025	7203	11	was	be	VBD
60025	7203	12	cut	cut	VBN
60025	7203	13	out	out	RP
60025	7203	14	.	.	.
60025	7204	1	Weigh	weigh	VB
60025	7204	2	them	-PRON-	PRP
60025	7204	3	,	,	,
60025	7204	4	and	and	CC
60025	7204	5	to	to	IN
60025	7204	6	every	every	DT
60025	7204	7	pound	pound	NN
60025	7204	8	of	of	IN
60025	7204	9	cucumbers	cucumber	NNS
60025	7204	10	allow	allow	VBP
60025	7204	11	a	a	DT
60025	7204	12	pound	pound	NN
60025	7204	13	of	of	IN
60025	7204	14	loaf	loaf	NN
60025	7204	15	-	-	HYPH
60025	7204	16	sugar	sugar	NN
60025	7204	17	.	.	.
60025	7205	1	Put	put	VB
60025	7205	2	the	the	DT
60025	7205	3	sugar	sugar	NN
60025	7205	4	into	into	IN
60025	7205	5	a	a	DT
60025	7205	6	preserving	preserve	VBG
60025	7205	7	kettle	kettle	NN
60025	7205	8	,	,	,
60025	7205	9	a	a	DT
60025	7205	10	half	half	NN
60025	7205	11	pint	pint	NN
60025	7205	12	of	of	IN
60025	7205	13	water	water	NN
60025	7205	14	to	to	IN
60025	7205	15	each	each	DT
60025	7205	16	pound	pound	NN
60025	7205	17	,	,	,
60025	7205	18	and	and	CC
60025	7205	19	the	the	DT
60025	7205	20	beaten	beat	VBN
60025	7205	21	white	white	JJ
60025	7205	22	of	of	IN
60025	7205	23	an	an	DT
60025	7205	24	egg	egg	NN
60025	7205	25	to	to	IN
60025	7205	26	every	every	DT
60025	7205	27	two	two	CD
60025	7205	28	pounds	pound	NNS
60025	7205	29	.	.	.
60025	7206	1	Boil	Boil	NNP
60025	7206	2	and	and	CC
60025	7206	3	skim	skim	VB
60025	7206	4	the	the	DT
60025	7206	5	sugar	sugar	NN
60025	7206	6	till	till	IN
60025	7206	7	quite	quite	RB
60025	7206	8	clear	clear	JJ
60025	7206	9	,	,	,
60025	7206	10	adding	add	VBG
60025	7206	11	sliced	slice	VBN
60025	7206	12	ginger	ginger	NN
60025	7206	13	and	and	CC
60025	7206	14	lemon	lemon	NN
60025	7206	15	parings	paring	NNS
60025	7206	16	to	to	IN
60025	7206	17	your	-PRON-	PRP$
60025	7206	18	taste	taste	NN
60025	7206	19	.	.	.
60025	7207	1	When	when	WRB
60025	7207	2	cool	cool	JJ
60025	7207	3	,	,	,
60025	7207	4	pour	pour	VBP
60025	7207	5	it	-PRON-	PRP
60025	7207	6	over	over	IN
60025	7207	7	the	the	DT
60025	7207	8	cucumbers	cucumber	NNS
60025	7207	9	,	,	,
60025	7207	10	and	and	CC
60025	7207	11	let	let	VB
60025	7207	12	them	-PRON-	PRP
60025	7207	13	lie	lie	VB
60025	7207	14	in	in	IN
60025	7207	15	it	-PRON-	PRP
60025	7207	16	two	two	CD
60025	7207	17	days	day	NNS
60025	7207	18	,	,	,
60025	7207	19	keeping	keep	VBG
60025	7207	20	them	-PRON-	PRP
60025	7207	21	covered	cover	VBN
60025	7207	22	with	with	IN
60025	7207	23	a	a	DT
60025	7207	24	plate	plate	NN
60025	7207	25	,	,	,
60025	7207	26	and	and	CC
60025	7207	27	a	a	DT
60025	7207	28	weight	weight	NN
60025	7207	29	on	on	IN
60025	7207	30	it	-PRON-	PRP
60025	7207	31	to	to	TO
60025	7207	32	press	press	VB
60025	7207	33	it	-PRON-	PRP
60025	7207	34	down	down	RP
60025	7207	35	.	.	.
60025	7208	1	Then	then	RB
60025	7208	2	boil	boil	VB
60025	7208	3	up	up	RP
60025	7208	4	the	the	DT
60025	7208	5	syrup	syrup	NN
60025	7208	6	again	again	RB
60025	7208	7	,	,	,
60025	7208	8	adding	add	VBG
60025	7208	9	one	one	CD
60025	7208	10	-	-	HYPH
60025	7208	11	half	half	NN
60025	7208	12	as	as	RB
60025	7208	13	much	much	JJ
60025	7208	14	sugar	sugar	NN
60025	7208	15	,	,	,
60025	7208	16	&	&	CC
60025	7208	17	c.	c.	NNP
60025	7208	18	as	as	IN
60025	7208	19	you	-PRON-	PRP
60025	7208	20	had	have	VBD
60025	7208	21	at	at	IN
60025	7208	22	first	first	RB
60025	7208	23	;	;	:
60025	7208	24	and	and	CC
60025	7208	25	at	at	IN
60025	7208	26	the	the	DT
60025	7208	27	last	last	JJ
60025	7208	28	the	the	DT
60025	7208	29	juice	juice	NN
60025	7208	30	and	and	CC
60025	7208	31	grated	grate	VBD
60025	7208	32	peel	peel	NN
60025	7208	33	of	of	IN
60025	7208	34	two	two	CD
60025	7208	35	lemons	lemon	NNS
60025	7208	36	for	for	IN
60025	7208	37	every	every	DT
60025	7208	38	six	six	CD
60025	7208	39	cucumbers	cucumber	NNS
60025	7208	40	.	.	.
60025	7209	1	The	the	DT
60025	7209	2	lemon	lemon	NN
60025	7209	3	must	must	MD
60025	7209	4	boil	boil	VB
60025	7209	5	in	in	IN
60025	7209	6	the	the	DT
60025	7209	7	syrup	syrup	NN
60025	7209	8	but	but	CC
60025	7209	9	ten	ten	CD
60025	7209	10	minutes	minute	NNS
60025	7209	11	.	.	.
60025	7210	1	Then	then	RB
60025	7210	2	strain	strain	VB
60025	7210	3	the	the	DT
60025	7210	4	syrup	syrup	NN
60025	7210	5	all	all	RB
60025	7210	6	over	over	IN
60025	7210	7	the	the	DT
60025	7210	8	cucumbers	cucumber	NNS
60025	7210	9	,	,	,
60025	7210	10	and	and	CC
60025	7210	11	put	put	VBD
60025	7210	12	them	-PRON-	PRP
60025	7210	13	up	up	RP
60025	7210	14	in	in	IN
60025	7210	15	glass	glass	NN
60025	7210	16	jars	jar	NNS
60025	7210	17	.	.	.
60025	7211	1	If	if	IN
60025	7211	2	they	-PRON-	PRP
60025	7211	3	are	be	VBP
60025	7211	4	not	not	RB
60025	7211	5	quite	quite	RB
60025	7211	6	clear	clear	JJ
60025	7211	7	,	,	,
60025	7211	8	boil	boil	VB
60025	7211	9	them	-PRON-	PRP
60025	7211	10	in	in	IN
60025	7211	11	a	a	DT
60025	7211	12	third	third	JJ
60025	7211	13	syrup	syrup	NN
60025	7211	14	.	.	.
60025	7212	1	Small	small	JJ
60025	7212	2	green	green	JJ
60025	7212	3	melons	melon	NNS
60025	7212	4	may	may	MD
60025	7212	5	be	be	VB
60025	7212	6	preserved	preserve	VBN
60025	7212	7	in	in	IN
60025	7212	8	this	this	DT
60025	7212	9	manner	manner	NN
60025	7212	10	.	.	.
60025	7213	1	APPLE	APPLE	NNP
60025	7213	2	RICE	RICE	NNP
60025	7213	3	PUDDING.--Wash	pudding.--wash	NN
60025	7213	4	half	half	PDT
60025	7213	5	a	a	DT
60025	7213	6	pint	pint	NN
60025	7213	7	of	of	IN
60025	7213	8	rice	rice	NN
60025	7213	9	,	,	,
60025	7213	10	and	and	CC
60025	7213	11	boil	boil	VB
60025	7213	12	it	-PRON-	PRP
60025	7213	13	till	till	IN
60025	7213	14	soft	soft	JJ
60025	7213	15	and	and	CC
60025	7213	16	dry	dry	JJ
60025	7213	17	.	.	.
60025	7214	1	Pare	Pare	NNP
60025	7214	2	,	,	,
60025	7214	3	core	core	NN
60025	7214	4	,	,	,
60025	7214	5	and	and	CC
60025	7214	6	cut	cut	VBD
60025	7214	7	up	up	RP
60025	7214	8	six	six	CD
60025	7214	9	large	large	JJ
60025	7214	10	juicy	juicy	JJ
60025	7214	11	apples	apple	NNS
60025	7214	12	,	,	,
60025	7214	13	and	and	CC
60025	7214	14	stew	stew	VB
60025	7214	15	them	-PRON-	PRP
60025	7214	16	in	in	IN
60025	7214	17	as	as	RB
60025	7214	18	little	little	JJ
60025	7214	19	water	water	NN
60025	7214	20	as	as	IN
60025	7214	21	possible	possible	JJ
60025	7214	22	.	.	.
60025	7215	1	When	when	WRB
60025	7215	2	they	-PRON-	PRP
60025	7215	3	are	be	VBP
60025	7215	4	quite	quite	RB
60025	7215	5	tender	tender	JJ
60025	7215	6	,	,	,
60025	7215	7	take	take	VB
60025	7215	8	them	-PRON-	PRP
60025	7215	9	out	out	RP
60025	7215	10	,	,	,
60025	7215	11	and	and	CC
60025	7215	12	mash	mash	VB
60025	7215	13	them	-PRON-	PRP
60025	7215	14	with	with	IN
60025	7215	15	six	six	CD
60025	7215	16	table	table	NN
60025	7215	17	-	-	HYPH
60025	7215	18	spoonfuls	spoonful	NNS
60025	7215	19	of	of	IN
60025	7215	20	brown	brown	JJ
60025	7215	21	sugar	sugar	NN
60025	7215	22	.	.	.
60025	7216	1	When	when	WRB
60025	7216	2	the	the	DT
60025	7216	3	apples	apple	NNS
60025	7216	4	and	and	CC
60025	7216	5	rice	rice	NN
60025	7216	6	are	be	VBP
60025	7216	7	both	both	RB
60025	7216	8	cold	cold	JJ
60025	7216	9	,	,	,
60025	7216	10	mix	mix	VB
60025	7216	11	them	-PRON-	PRP
60025	7216	12	together	together	RB
60025	7216	13	.	.	.
60025	7217	1	Have	have	VBP
60025	7217	2	ready	ready	JJ
60025	7217	3	five	five	CD
60025	7217	4	eggs	egg	NNS
60025	7217	5	beaten	beat	VBN
60025	7217	6	very	very	RB
60025	7217	7	light	light	JJ
60025	7217	8	,	,	,
60025	7217	9	and	and	CC
60025	7217	10	add	add	VB
60025	7217	11	them	-PRON-	PRP
60025	7217	12	gradually	gradually	RB
60025	7217	13	to	to	IN
60025	7217	14	the	the	DT
60025	7217	15	other	other	JJ
60025	7217	16	ingredients	ingredient	NNS
60025	7217	17	,	,	,
60025	7217	18	with	with	IN
60025	7217	19	five	five	CD
60025	7217	20	or	or	CC
60025	7217	21	six	six	CD
60025	7217	22	drops	drop	NNS
60025	7217	23	of	of	IN
60025	7217	24	essence	essence	NN
60025	7217	25	of	of	IN
60025	7217	26	lemon	lemon	NN
60025	7217	27	,	,	,
60025	7217	28	and	and	CC
60025	7217	29	a	a	DT
60025	7217	30	grated	grate	VBN
60025	7217	31	nutmeg	nutmeg	NN
60025	7217	32	.	.	.
60025	7218	1	Or	or	CC
60025	7218	2	you	-PRON-	PRP
60025	7218	3	may	may	MD
60025	7218	4	substitute	substitute	VB
60025	7218	5	for	for	IN
60025	7218	6	the	the	DT
60025	7218	7	essence	essence	NN
60025	7218	8	,	,	,
60025	7218	9	the	the	DT
60025	7218	10	grated	grate	VBN
60025	7218	11	peel	peel	NN
60025	7218	12	and	and	CC
60025	7218	13	the	the	DT
60025	7218	14	juice	juice	NN
60025	7218	15	of	of	IN
60025	7218	16	one	one	CD
60025	7218	17	large	large	JJ
60025	7218	18	lemon	lemon	NN
60025	7218	19	.	.	.
60025	7219	1	Beat	beat	VB
60025	7219	2	the	the	DT
60025	7219	3	whole	whole	JJ
60025	7219	4	very	very	RB
60025	7219	5	hard	hard	RB
60025	7219	6	after	after	IN
60025	7219	7	it	-PRON-	PRP
60025	7219	8	is	be	VBZ
60025	7219	9	all	all	DT
60025	7219	10	mixed	mixed	JJ
60025	7219	11	;	;	:
60025	7219	12	tie	tie	VB
60025	7219	13	it	-PRON-	PRP
60025	7219	14	tightly	tightly	RB
60025	7219	15	in	in	IN
60025	7219	16	a	a	DT
60025	7219	17	cloth	cloth	NN
60025	7219	18	,	,	,
60025	7219	19	(	(	-LRB-
60025	7219	20	leaving	leave	VBG
60025	7219	21	but	but	CC
60025	7219	22	a	a	DT
60025	7219	23	very	very	RB
60025	7219	24	small	small	JJ
60025	7219	25	space	space	NN
60025	7219	26	for	for	IN
60025	7219	27	it	-PRON-	PRP
60025	7219	28	to	to	TO
60025	7219	29	swell	swell	VB
60025	7219	30	,	,	,
60025	7219	31	)	)	-RRB-
60025	7219	32	and	and	CC
60025	7219	33	stopping	stop	VBG
60025	7219	34	up	up	RP
60025	7219	35	the	the	DT
60025	7219	36	tying	tying	JJ
60025	7219	37	place	place	NN
60025	7219	38	with	with	IN
60025	7219	39	a	a	DT
60025	7219	40	lump	lump	NN
60025	7219	41	of	of	IN
60025	7219	42	flour	flour	NN
60025	7219	43	moistened	moisten	VBN
60025	7219	44	to	to	TO
60025	7219	45	paste	paste	VB
60025	7219	46	with	with	IN
60025	7219	47	water	water	NN
60025	7219	48	.	.	.
60025	7220	1	Put	put	VB
60025	7220	2	it	-PRON-	PRP
60025	7220	3	into	into	IN
60025	7220	4	a	a	DT
60025	7220	5	pot	pot	NN
60025	7220	6	of	of	IN
60025	7220	7	boiling	boiling	NN
60025	7220	8	water	water	NN
60025	7220	9	,	,	,
60025	7220	10	and	and	CC
60025	7220	11	boil	boil	VB
60025	7220	12	it	-PRON-	PRP
60025	7220	13	fast	fast	JJ
60025	7220	14	for	for	IN
60025	7220	15	half	half	PDT
60025	7220	16	an	an	DT
60025	7220	17	hour	hour	NN
60025	7220	18	.	.	.
60025	7221	1	Send	send	VB
60025	7221	2	it	-PRON-	PRP
60025	7221	3	to	to	TO
60025	7221	4	table	table	VB
60025	7221	5	hot	hot	JJ
60025	7221	6	,	,	,
60025	7221	7	and	and	CC
60025	7221	8	eat	eat	VB
60025	7221	9	it	-PRON-	PRP
60025	7221	10	with	with	IN
60025	7221	11	sweetened	sweeten	VBN
60025	7221	12	cream	cream	NN
60025	7221	13	,	,	,
60025	7221	14	or	or	CC
60025	7221	15	with	with	IN
60025	7221	16	beaten	beat	VBN
60025	7221	17	butter	butter	NN
60025	7221	18	and	and	CC
60025	7221	19	sugar	sugar	NN
60025	7221	20	.	.	.
60025	7222	1	BAKED	BAKED	NNP
60025	7222	2	APPLE	APPLE	NNP
60025	7222	3	DUMPLINGS.--Take	dumplings.--take	VBP
60025	7222	4	large	large	JJ
60025	7222	5	,	,	,
60025	7222	6	fine	fine	JJ
60025	7222	7	,	,	,
60025	7222	8	juicy	juicy	JJ
60025	7222	9	apples	apple	NNS
60025	7222	10	,	,	,
60025	7222	11	and	and	CC
60025	7222	12	pare	pare	VBP
60025	7222	13	and	and	CC
60025	7222	14	core	core	VB
60025	7222	15	them	-PRON-	PRP
60025	7222	16	,	,	,
60025	7222	17	leaving	leave	VBG
60025	7222	18	them	-PRON-	PRP
60025	7222	19	as	as	RB
60025	7222	20	whole	whole	JJ
60025	7222	21	as	as	IN
60025	7222	22	possible	possible	JJ
60025	7222	23	.	.	.
60025	7223	1	Put	put	VB
60025	7223	2	them	-PRON-	PRP
60025	7223	3	into	into	IN
60025	7223	4	a	a	DT
60025	7223	5	kettle	kettle	NN
60025	7223	6	with	with	IN
60025	7223	7	sufficient	sufficient	JJ
60025	7223	8	water	water	NN
60025	7223	9	to	to	TO
60025	7223	10	cover	cover	VB
60025	7223	11	them	-PRON-	PRP
60025	7223	12	,	,	,
60025	7223	13	and	and	CC
60025	7223	14	let	let	VB
60025	7223	15	them	-PRON-	PRP
60025	7223	16	parboil	parboil	VB
60025	7223	17	a	a	DT
60025	7223	18	quarter	quarter	NN
60025	7223	19	of	of	IN
60025	7223	20	an	an	DT
60025	7223	21	hour	hour	NN
60025	7223	22	.	.	.
60025	7224	1	Then	then	RB
60025	7224	2	take	take	VB
60025	7224	3	them	-PRON-	PRP
60025	7224	4	out	out	RP
60025	7224	5	,	,	,
60025	7224	6	and	and	CC
60025	7224	7	drain	drain	VB
60025	7224	8	them	-PRON-	PRP
60025	7224	9	on	on	IN
60025	7224	10	a	a	DT
60025	7224	11	sieve	sieve	NN
60025	7224	12	.	.	.
60025	7225	1	Prepare	prepare	VB
60025	7225	2	a	a	DT
60025	7225	3	paste	paste	NN
60025	7225	4	in	in	IN
60025	7225	5	the	the	DT
60025	7225	6	proportion	proportion	NN
60025	7225	7	of	of	IN
60025	7225	8	a	a	DT
60025	7225	9	pound	pound	NN
60025	7225	10	of	of	IN
60025	7225	11	butter	butter	NN
60025	7225	12	to	to	IN
60025	7225	13	two	two	CD
60025	7225	14	pounds	pound	NNS
60025	7225	15	of	of	IN
60025	7225	16	flour	flour	NN
60025	7225	17	,	,	,
60025	7225	18	as	as	IN
60025	7225	19	for	for	IN
60025	7225	20	plain	plain	JJ
60025	7225	21	pies	pie	NNS
60025	7225	22	.	.	.
60025	7226	1	Roll	roll	VB
60025	7226	2	it	-PRON-	PRP
60025	7226	3	out	out	RP
60025	7226	4	into	into	IN
60025	7226	5	a	a	DT
60025	7226	6	sheet	sheet	NN
60025	7226	7	,	,	,
60025	7226	8	and	and	CC
60025	7226	9	cut	cut	VBD
60025	7226	10	it	-PRON-	PRP
60025	7226	11	into	into	IN
60025	7226	12	equal	equal	JJ
60025	7226	13	portions	portion	NNS
60025	7226	14	according	accord	VBG
60025	7226	15	to	to	IN
60025	7226	16	your	-PRON-	PRP$
60025	7226	17	number	number	NN
60025	7226	18	of	of	IN
60025	7226	19	apples	apple	NNS
60025	7226	20	.	.	.
60025	7227	1	Place	place	VB
60025	7227	2	an	an	DT
60025	7227	3	apple	apple	NN
60025	7227	4	on	on	IN
60025	7227	5	each	each	DT
60025	7227	6	,	,	,
60025	7227	7	and	and	CC
60025	7227	8	fill	fill	VB
60025	7227	9	up	up	RP
60025	7227	10	the	the	DT
60025	7227	11	hole	hole	NN
60025	7227	12	from	from	IN
60025	7227	13	whence	whence	NN
60025	7227	14	the	the	DT
60025	7227	15	core	core	NN
60025	7227	16	was	be	VBD
60025	7227	17	extracted	extract	VBN
60025	7227	18	with	with	IN
60025	7227	19	brown	brown	JJ
60025	7227	20	sugar	sugar	NN
60025	7227	21	moistened	moisten	VBN
60025	7227	22	with	with	IN
60025	7227	23	lemon	lemon	NN
60025	7227	24	-	-	HYPH
60025	7227	25	juice	juice	NN
60025	7227	26	,	,	,
60025	7227	27	or	or	CC
60025	7227	28	with	with	IN
60025	7227	29	any	any	DT
60025	7227	30	sort	sort	NN
60025	7227	31	of	of	IN
60025	7227	32	marmalade	marmalade	NN
60025	7227	33	.	.	.
60025	7228	1	Then	then	RB
60025	7228	2	cover	cover	VB
60025	7228	3	the	the	DT
60025	7228	4	apple	apple	NN
60025	7228	5	with	with	IN
60025	7228	6	the	the	DT
60025	7228	7	paste	paste	NN
60025	7228	8	,	,	,
60025	7228	9	closing	close	VBG
60025	7228	10	it	-PRON-	PRP
60025	7228	11	neatly	neatly	RB
60025	7228	12	.	.	.
60025	7229	1	Place	place	VB
60025	7229	2	the	the	DT
60025	7229	3	dumplings	dumpling	NNS
60025	7229	4	side	side	NN
60025	7229	5	by	by	IN
60025	7229	6	side	side	NN
60025	7229	7	in	in	IN
60025	7229	8	buttered	butter	VBN
60025	7229	9	square	square	JJ
60025	7229	10	pans	pan	NNS
60025	7229	11	,	,	,
60025	7229	12	(	(	-LRB-
60025	7229	13	not	not	RB
60025	7229	14	so	so	IN
60025	7229	15	as	as	IN
60025	7229	16	to	to	TO
60025	7229	17	touch	touch	VB
60025	7229	18	,	,	,
60025	7229	19	)	)	-RRB-
60025	7229	20	and	and	CC
60025	7229	21	bake	bake	VB
60025	7229	22	them	-PRON-	PRP
60025	7229	23	of	of	IN
60025	7229	24	a	a	DT
60025	7229	25	light	light	JJ
60025	7229	26	brown	brown	NN
60025	7229	27	.	.	.
60025	7230	1	Serve	serve	VB
60025	7230	2	them	-PRON-	PRP
60025	7230	3	warm	warm	JJ
60025	7230	4	or	or	CC
60025	7230	5	cool	cool	JJ
60025	7230	6	,	,	,
60025	7230	7	and	and	CC
60025	7230	8	eat	eat	VB
60025	7230	9	them	-PRON-	PRP
60025	7230	10	with	with	IN
60025	7230	11	cream	cream	NN
60025	7230	12	sauce	sauce	NN
60025	7230	13	.	.	.
60025	7231	1	They	-PRON-	PRP
60025	7231	2	will	will	MD
60025	7231	3	be	be	VB
60025	7231	4	found	find	VBN
60025	7231	5	very	very	RB
60025	7231	6	good	good	JJ
60025	7231	7	.	.	.
60025	7232	1	INDIAN	INDIAN	NNP
60025	7232	2	LOAF	LOAF	NNP
60025	7232	3	CAKE.--Mix	CAKE.--Mix	VBZ
60025	7232	4	a	a	DT
60025	7232	5	tea	tea	NN
60025	7232	6	-	-	HYPH
60025	7232	7	cup	cup	NN
60025	7232	8	full	full	JJ
60025	7232	9	of	of	IN
60025	7232	10	powdered	powdered	JJ
60025	7232	11	white	white	JJ
60025	7232	12	sugar	sugar	NN
60025	7232	13	with	with	IN
60025	7232	14	a	a	DT
60025	7232	15	quart	quart	NN
60025	7232	16	of	of	IN
60025	7232	17	rich	rich	JJ
60025	7232	18	milk	milk	NN
60025	7232	19	,	,	,
60025	7232	20	and	and	CC
60025	7232	21	cut	cut	VBD
60025	7232	22	up	up	RP
60025	7232	23	in	in	IN
60025	7232	24	the	the	DT
60025	7232	25	milk	milk	NN
60025	7232	26	two	two	CD
60025	7232	27	ounces	ounce	NNS
60025	7232	28	of	of	IN
60025	7232	29	butter	butter	NN
60025	7232	30	,	,	,
60025	7232	31	adding	add	VBG
60025	7232	32	a	a	DT
60025	7232	33	salt	salt	NN
60025	7232	34	-	-	HYPH
60025	7232	35	spoonful	spoonful	JJ
60025	7232	36	of	of	IN
60025	7232	37	salt	salt	NN
60025	7232	38	.	.	.
60025	7233	1	Put	put	VB
60025	7233	2	this	this	DT
60025	7233	3	mixture	mixture	NN
60025	7233	4	into	into	IN
60025	7233	5	a	a	DT
60025	7233	6	covered	cover	VBN
60025	7233	7	pan	pan	NN
60025	7233	8	or	or	CC
60025	7233	9	skillet	skillet	NN
60025	7233	10	,	,	,
60025	7233	11	and	and	CC
60025	7233	12	set	set	VBD
60025	7233	13	it	-PRON-	PRP
60025	7233	14	on	on	IN
60025	7233	15	coals	coal	NNS
60025	7233	16	till	till	IN
60025	7233	17	it	-PRON-	PRP
60025	7233	18	is	be	VBZ
60025	7233	19	scalding	scald	VBG
60025	7233	20	hot	hot	JJ
60025	7233	21	.	.	.
60025	7234	1	Then	then	RB
60025	7234	2	take	take	VB
60025	7234	3	it	-PRON-	PRP
60025	7234	4	off	off	RP
60025	7234	5	,	,	,
60025	7234	6	and	and	CC
60025	7234	7	scald	scald	NNP
60025	7234	8	with	with	IN
60025	7234	9	it	-PRON-	PRP
60025	7234	10	as	as	RB
60025	7234	11	much	much	JJ
60025	7234	12	yellow	yellow	JJ
60025	7234	13	Indian	indian	JJ
60025	7234	14	meal	meal	NN
60025	7234	15	(	(	-LRB-
60025	7234	16	previously	previously	RB
60025	7234	17	sifted	sift	VBN
60025	7234	18	)	)	-RRB-
60025	7234	19	as	as	IN
60025	7234	20	will	will	MD
60025	7234	21	make	make	VB
60025	7234	22	it	-PRON-	PRP
60025	7234	23	of	of	IN
60025	7234	24	the	the	DT
60025	7234	25	consistence	consistence	NN
60025	7234	26	of	of	IN
60025	7234	27	thick	thick	JJ
60025	7234	28	boiled	boil	VBN
60025	7234	29	mush	mush	NN
60025	7234	30	.	.	.
60025	7235	1	Beat	beat	VB
60025	7235	2	the	the	DT
60025	7235	3	whole	whole	JJ
60025	7235	4	very	very	RB
60025	7235	5	hard	hard	JJ
60025	7235	6	for	for	IN
60025	7235	7	a	a	DT
60025	7235	8	quarter	quarter	NN
60025	7235	9	of	of	IN
60025	7235	10	an	an	DT
60025	7235	11	hour	hour	NN
60025	7235	12	,	,	,
60025	7235	13	and	and	CC
60025	7235	14	then	then	RB
60025	7235	15	set	set	VBD
60025	7235	16	it	-PRON-	PRP
60025	7235	17	away	away	RB
60025	7235	18	to	to	IN
60025	7235	19	cool	cool	JJ
60025	7235	20	.	.	.
60025	7236	1	While	while	IN
60025	7236	2	it	-PRON-	PRP
60025	7236	3	is	be	VBZ
60025	7236	4	cooling	cool	VBG
60025	7236	5	,	,	,
60025	7236	6	beat	beat	VBD
60025	7236	7	three	three	CD
60025	7236	8	eggs	egg	NNS
60025	7236	9	very	very	RB
60025	7236	10	light	light	JJ
60025	7236	11	,	,	,
60025	7236	12	and	and	CC
60025	7236	13	stir	stir	VB
60025	7236	14	them	-PRON-	PRP
60025	7236	15	gradually	gradually	RB
60025	7236	16	into	into	IN
60025	7236	17	the	the	DT
60025	7236	18	mixture	mixture	NN
60025	7236	19	when	when	WRB
60025	7236	20	it	-PRON-	PRP
60025	7236	21	is	be	VBZ
60025	7236	22	about	about	RB
60025	7236	23	as	as	RB
60025	7236	24	warm	warm	JJ
60025	7236	25	as	as	IN
60025	7236	26	new	new	JJ
60025	7236	27	milk	milk	NN
60025	7236	28	.	.	.
60025	7237	1	Add	add	VB
60025	7237	2	a	a	DT
60025	7237	3	tea	tea	NN
60025	7237	4	-	-	HYPH
60025	7237	5	cup	cup	NN
60025	7237	6	full	full	JJ
60025	7237	7	of	of	IN
60025	7237	8	good	good	JJ
60025	7237	9	strong	strong	JJ
60025	7237	10	yeast	yeast	NN
60025	7237	11	,	,	,
60025	7237	12	and	and	CC
60025	7237	13	beat	beat	VBD
60025	7237	14	the	the	DT
60025	7237	15	whole	whole	NN
60025	7237	16	another	another	DT
60025	7237	17	quarter	quarter	NN
60025	7237	18	of	of	IN
60025	7237	19	an	an	DT
60025	7237	20	hour	hour	NN
60025	7237	21	--	--	:
60025	7237	22	for	for	IN
60025	7237	23	much	much	JJ
60025	7237	24	of	of	IN
60025	7237	25	the	the	DT
60025	7237	26	goodness	goodness	NN
60025	7237	27	of	of	IN
60025	7237	28	this	this	DT
60025	7237	29	cake	cake	NN
60025	7237	30	depends	depend	VBZ
60025	7237	31	on	on	IN
60025	7237	32	its	-PRON-	PRP$
60025	7237	33	being	be	VBG
60025	7237	34	long	long	JJ
60025	7237	35	and	and	CC
60025	7237	36	well	well	RB
60025	7237	37	beaten	beat	VBN
60025	7237	38	.	.	.
60025	7238	1	Then	then	RB
60025	7238	2	have	have	VBP
60025	7238	3	ready	ready	JJ
60025	7238	4	a	a	DT
60025	7238	5	turban	turban	NN
60025	7238	6	mould	mould	NN
60025	7238	7	or	or	CC
60025	7238	8	earthen	earthen	NNP
60025	7238	9	pan	pan	VB
60025	7238	10	with	with	IN
60025	7238	11	a	a	DT
60025	7238	12	pipe	pipe	NN
60025	7238	13	in	in	IN
60025	7238	14	the	the	DT
60025	7238	15	centre	centre	NN
60025	7238	16	,	,	,
60025	7238	17	(	(	-LRB-
60025	7238	18	to	to	TO
60025	7238	19	diffuse	diffuse	VB
60025	7238	20	the	the	DT
60025	7238	21	heat	heat	NN
60025	7238	22	through	through	IN
60025	7238	23	the	the	DT
60025	7238	24	middle	middle	NN
60025	7238	25	of	of	IN
60025	7238	26	the	the	DT
60025	7238	27	cake	cake	NN
60025	7238	28	.	.	.
60025	7238	29	)	)	-RRB-
60025	7239	1	The	the	DT
60025	7239	2	pan	pan	NN
60025	7239	3	must	must	MD
60025	7239	4	be	be	VB
60025	7239	5	very	very	RB
60025	7239	6	well	well	RB
60025	7239	7	buttered	butter	VBN
60025	7239	8	,	,	,
60025	7239	9	as	as	IN
60025	7239	10	Indian	indian	JJ
60025	7239	11	meal	meal	NN
60025	7239	12	is	be	VBZ
60025	7239	13	apt	apt	JJ
60025	7239	14	to	to	TO
60025	7239	15	stick	stick	VB
60025	7239	16	.	.	.
60025	7240	1	Put	put	VB
60025	7240	2	in	in	RP
60025	7240	3	the	the	DT
60025	7240	4	mixture	mixture	NN
60025	7240	5	,	,	,
60025	7240	6	cover	cover	VB
60025	7240	7	it	-PRON-	PRP
60025	7240	8	,	,	,
60025	7240	9	and	and	CC
60025	7240	10	set	set	VBD
60025	7240	11	it	-PRON-	PRP
60025	7240	12	in	in	IN
60025	7240	13	a	a	DT
60025	7240	14	warm	warm	JJ
60025	7240	15	place	place	NN
60025	7240	16	to	to	TO
60025	7240	17	rise	rise	VB
60025	7240	18	.	.	.
60025	7241	1	It	-PRON-	PRP
60025	7241	2	should	should	MD
60025	7241	3	be	be	VB
60025	7241	4	light	light	JJ
60025	7241	5	in	in	IN
60025	7241	6	about	about	RB
60025	7241	7	four	four	CD
60025	7241	8	hours	hour	NNS
60025	7241	9	.	.	.
60025	7242	1	Then	then	RB
60025	7242	2	bake	bake	VB
60025	7242	3	it	-PRON-	PRP
60025	7242	4	two	two	CD
60025	7242	5	hours	hour	NNS
60025	7242	6	in	in	IN
60025	7242	7	a	a	DT
60025	7242	8	moderate	moderate	JJ
60025	7242	9	oven	oven	NN
60025	7242	10	.	.	.
60025	7243	1	When	when	WRB
60025	7243	2	done	do	VBN
60025	7243	3	,	,	,
60025	7243	4	turn	turn	VB
60025	7243	5	it	-PRON-	PRP
60025	7243	6	out	out	RP
60025	7243	7	with	with	IN
60025	7243	8	the	the	DT
60025	7243	9	broad	broad	JJ
60025	7243	10	surface	surface	NN
60025	7243	11	downwards	downwards	RB
60025	7243	12	,	,	,
60025	7243	13	and	and	CC
60025	7243	14	send	send	VB
60025	7243	15	it	-PRON-	PRP
60025	7243	16	to	to	TO
60025	7243	17	table	table	VB
60025	7243	18	hot	hot	JJ
60025	7243	19	and	and	CC
60025	7243	20	whole	whole	JJ
60025	7243	21	.	.	.
60025	7244	1	Cut	cut	VB
60025	7244	2	it	-PRON-	PRP
60025	7244	3	into	into	IN
60025	7244	4	slices	slice	NNS
60025	7244	5	,	,	,
60025	7244	6	and	and	CC
60025	7244	7	eat	eat	VB
60025	7244	8	it	-PRON-	PRP
60025	7244	9	with	with	IN
60025	7244	10	butter	butter	NN
60025	7244	11	.	.	.
60025	7245	1	This	this	DT
60025	7245	2	will	will	MD
60025	7245	3	be	be	VB
60025	7245	4	found	find	VBN
60025	7245	5	an	an	DT
60025	7245	6	excellent	excellent	JJ
60025	7245	7	cake	cake	NN
60025	7245	8	.	.	.
60025	7246	1	If	if	IN
60025	7246	2	wanted	want	VBN
60025	7246	3	for	for	IN
60025	7246	4	breakfast	breakfast	NN
60025	7246	5	,	,	,
60025	7246	6	mix	mix	VB
60025	7246	7	it	-PRON-	PRP
60025	7246	8	,	,	,
60025	7246	9	and	and	CC
60025	7246	10	set	set	VBD
60025	7246	11	it	-PRON-	PRP
60025	7246	12	to	to	TO
60025	7246	13	rise	rise	VB
60025	7246	14	the	the	DT
60025	7246	15	night	night	NN
60025	7246	16	before	before	RB
60025	7246	17	.	.	.
60025	7247	1	If	if	IN
60025	7247	2	properly	properly	RB
60025	7247	3	made	make	VBN
60025	7247	4	,	,	,
60025	7247	5	standing	stand	VBG
60025	7247	6	all	all	DT
60025	7247	7	night	night	NN
60025	7247	8	will	will	MD
60025	7247	9	not	not	RB
60025	7247	10	injure	injure	VB
60025	7247	11	it	-PRON-	PRP
60025	7247	12	.	.	.
60025	7248	1	Like	like	IN
60025	7248	2	all	all	DT
60025	7248	3	Indian	indian	JJ
60025	7248	4	cakes	cake	NNS
60025	7248	5	,	,	,
60025	7248	6	(	(	-LRB-
60025	7248	7	of	of	IN
60025	7248	8	which	which	WDT
60025	7248	9	this	this	DT
60025	7248	10	is	be	VBZ
60025	7248	11	one	one	CD
60025	7248	12	of	of	IN
60025	7248	13	the	the	DT
60025	7248	14	best	good	JJS
60025	7248	15	,	,	,
60025	7248	16	)	)	-RRB-
60025	7248	17	it	-PRON-	PRP
60025	7248	18	should	should	MD
60025	7248	19	be	be	VB
60025	7248	20	eaten	eat	VBN
60025	7248	21	warm	warm	JJ
60025	7248	22	.	.	.
60025	7249	1	It	-PRON-	PRP
60025	7249	2	will	will	MD
60025	7249	3	be	be	VB
60025	7249	4	much	much	RB
60025	7249	5	improved	improve	VBN
60025	7249	6	by	by	IN
60025	7249	7	adding	add	VBG
60025	7249	8	to	to	IN
60025	7249	9	the	the	DT
60025	7249	10	mixture	mixture	NN
60025	7249	11	,	,	,
60025	7249	12	a	a	DT
60025	7249	13	salt	salt	NN
60025	7249	14	-	-	HYPH
60025	7249	15	spoon	spoon	NN
60025	7249	16	of	of	IN
60025	7249	17	pearl	pearl	NN
60025	7249	18	-	-	HYPH
60025	7249	19	ash	ash	NN
60025	7249	20	,	,	,
60025	7249	21	or	or	CC
60025	7249	22	sal	sal	NN
60025	7249	23	-	-	HYPH
60025	7249	24	aratus	aratus	NNP
60025	7249	25	,	,	,
60025	7249	26	dissolved	dissolve	VBN
60025	7249	27	in	in	IN
60025	7249	28	a	a	DT
60025	7249	29	little	little	JJ
60025	7249	30	water	water	NN
60025	7249	31	.	.	.
60025	7250	1	PLAIN	plain	JJ
60025	7250	2	CIDER	CIDER	NNS
60025	7250	3	CAKE.--Sift	cake.--sift	VBP
60025	7250	4	into	into	IN
60025	7250	5	a	a	DT
60025	7250	6	large	large	JJ
60025	7250	7	pan	pan	NN
60025	7250	8	a	a	DT
60025	7250	9	pound	pound	NN
60025	7250	10	and	and	CC
60025	7250	11	a	a	DT
60025	7250	12	half	half	NN
60025	7250	13	of	of	IN
60025	7250	14	flour	flour	NN
60025	7250	15	,	,	,
60025	7250	16	and	and	CC
60025	7250	17	rub	rub	VB
60025	7250	18	into	into	IN
60025	7250	19	it	-PRON-	PRP
60025	7250	20	half	half	PDT
60025	7250	21	a	a	DT
60025	7250	22	pound	pound	NN
60025	7250	23	of	of	IN
60025	7250	24	butter	butter	NN
60025	7250	25	.	.	.
60025	7251	1	Mix	mix	VB
60025	7251	2	in	in	IN
60025	7251	3	three	three	CD
60025	7251	4	-	-	HYPH
60025	7251	5	quarters	quarter	NNS
60025	7251	6	of	of	IN
60025	7251	7	a	a	DT
60025	7251	8	pound	pound	NN
60025	7251	9	of	of	IN
60025	7251	10	powdered	powder	VBN
60025	7251	11	white	white	JJ
60025	7251	12	sugar	sugar	NN
60025	7251	13	,	,	,
60025	7251	14	and	and	CC
60025	7251	15	melt	melt	VB
60025	7251	16	a	a	DT
60025	7251	17	small	small	JJ
60025	7251	18	tea	tea	NN
60025	7251	19	-	-	HYPH
60025	7251	20	spoonful	spoonful	JJ
60025	7251	21	of	of	IN
60025	7251	22	sal	sal	NN
60025	7251	23	-	-	HYPH
60025	7251	24	aratus	aratus	NN
60025	7251	25	or	or	CC
60025	7251	26	pearl	pearl	NN
60025	7251	27	-	-	HYPH
60025	7251	28	ash	ash	NN
60025	7251	29	in	in	IN
60025	7251	30	a	a	DT
60025	7251	31	pint	pint	NN
60025	7251	32	of	of	IN
60025	7251	33	the	the	DT
60025	7251	34	best	good	JJS
60025	7251	35	cider	cider	NN
60025	7251	36	.	.	.
60025	7252	1	Pour	pour	VB
60025	7252	2	the	the	DT
60025	7252	3	cider	cider	NN
60025	7252	4	into	into	IN
60025	7252	5	the	the	DT
60025	7252	6	other	other	JJ
60025	7252	7	ingredients	ingredient	NNS
60025	7252	8	while	while	IN
60025	7252	9	it	-PRON-	PRP
60025	7252	10	is	be	VBZ
60025	7252	11	foaming	foam	VBG
60025	7252	12	,	,	,
60025	7252	13	and	and	CC
60025	7252	14	stir	stir	VB
60025	7252	15	the	the	DT
60025	7252	16	whole	whole	JJ
60025	7252	17	very	very	RB
60025	7252	18	hard	hard	RB
60025	7252	19	.	.	.
60025	7253	1	Have	have	VBP
60025	7253	2	ready	ready	JJ
60025	7253	3	a	a	DT
60025	7253	4	buttered	butter	VBN
60025	7253	5	square	square	JJ
60025	7253	6	pan	pan	NN
60025	7253	7	,	,	,
60025	7253	8	put	put	VBN
60025	7253	9	in	in	IN
60025	7253	10	the	the	DT
60025	7253	11	mixture	mixture	NN
60025	7253	12	,	,	,
60025	7253	13	and	and	CC
60025	7253	14	set	set	VBD
60025	7253	15	it	-PRON-	PRP
60025	7253	16	immediately	immediately	RB
60025	7253	17	in	in	IN
60025	7253	18	a	a	DT
60025	7253	19	rather	rather	RB
60025	7253	20	brisk	brisk	JJ
60025	7253	21	oven	oven	NN
60025	7253	22	.	.	.
60025	7254	1	Bake	bake	VB
60025	7254	2	it	-PRON-	PRP
60025	7254	3	an	an	DT
60025	7254	4	hour	hour	NN
60025	7254	5	or	or	CC
60025	7254	6	more	more	JJR
60025	7254	7	,	,	,
60025	7254	8	according	accord	VBG
60025	7254	9	to	to	IN
60025	7254	10	its	-PRON-	PRP$
60025	7254	11	thickness	thickness	NN
60025	7254	12	.	.	.
60025	7255	1	This	this	DT
60025	7255	2	is	be	VBZ
60025	7255	3	a	a	DT
60025	7255	4	tea	tea	NN
60025	7255	5	cake	cake	NN
60025	7255	6	,	,	,
60025	7255	7	and	and	CC
60025	7255	8	should	should	MD
60025	7255	9	be	be	VB
60025	7255	10	eaten	eat	VBN
60025	7255	11	fresh	fresh	JJ
60025	7255	12	.	.	.
60025	7256	1	Cut	cut	VB
60025	7256	2	it	-PRON-	PRP
60025	7256	3	into	into	IN
60025	7256	4	squares	square	NNS
60025	7256	5	,	,	,
60025	7256	6	split	split	NN
60025	7256	7	and	and	CC
60025	7256	8	butter	butter	VB
60025	7256	9	them	-PRON-	PRP
60025	7256	10	.	.	.
60025	7257	1	TENNESSEE	TENNESSEE	NNP
60025	7257	2	MUFFINS.--Sift	MUFFINS.--Sift	NNP
60025	7257	3	three	three	CD
60025	7257	4	pints	pint	NNS
60025	7257	5	of	of	IN
60025	7257	6	yellow	yellow	JJ
60025	7257	7	Indian	indian	JJ
60025	7257	8	meal	meal	NN
60025	7257	9	,	,	,
60025	7257	10	and	and	CC
60025	7257	11	put	put	VBD
60025	7257	12	one	one	CD
60025	7257	13	-	-	HYPH
60025	7257	14	half	half	NN
60025	7257	15	into	into	IN
60025	7257	16	a	a	DT
60025	7257	17	pan	pan	NN
60025	7257	18	and	and	CC
60025	7257	19	scald	scald	VB
60025	7257	20	it	-PRON-	PRP
60025	7257	21	.	.	.
60025	7258	1	Add	add	VB
60025	7258	2	a	a	DT
60025	7258	3	good	good	JJ
60025	7258	4	piece	piece	NN
60025	7258	5	of	of	IN
60025	7258	6	butter	butter	NN
60025	7258	7	.	.	.
60025	7259	1	Beat	beat	VB
60025	7259	2	six	six	CD
60025	7259	3	eggs	egg	NNS
60025	7259	4	,	,	,
60025	7259	5	whites	white	NNS
60025	7259	6	and	and	CC
60025	7259	7	yolks	yolk	NNS
60025	7259	8	separately	separately	RB
60025	7259	9	.	.	.
60025	7260	1	The	the	DT
60025	7260	2	yolks	yolk	NNS
60025	7260	3	must	must	MD
60025	7260	4	be	be	VB
60025	7260	5	beaten	beat	VBN
60025	7260	6	till	till	IN
60025	7260	7	they	-PRON-	PRP
60025	7260	8	become	become	VBP
60025	7260	9	very	very	RB
60025	7260	10	thick	thick	JJ
60025	7260	11	and	and	CC
60025	7260	12	smooth	smooth	JJ
60025	7260	13	,	,	,
60025	7260	14	and	and	CC
60025	7260	15	the	the	DT
60025	7260	16	whites	white	NNS
60025	7260	17	till	till	IN
60025	7260	18	they	-PRON-	PRP
60025	7260	19	are	be	VBP
60025	7260	20	a	a	DT
60025	7260	21	stiff	stiff	JJ
60025	7260	22	froth	froth	NN
60025	7260	23	that	that	WDT
60025	7260	24	stands	stand	VBZ
60025	7260	25	alone	alone	JJ
60025	7260	26	.	.	.
60025	7261	1	When	when	WRB
60025	7261	2	the	the	DT
60025	7261	3	scalded	scald	VBN
60025	7261	4	meal	meal	NN
60025	7261	5	is	be	VBZ
60025	7261	6	cold	cold	JJ
60025	7261	7	,	,	,
60025	7261	8	mix	mix	VB
60025	7261	9	it	-PRON-	PRP
60025	7261	10	into	into	IN
60025	7261	11	a	a	DT
60025	7261	12	batter	batter	NN
60025	7261	13	with	with	IN
60025	7261	14	the	the	DT
60025	7261	15	beaten	beat	VBN
60025	7261	16	yolk	yolk	NNP
60025	7261	17	of	of	IN
60025	7261	18	egg	egg	NN
60025	7261	19	,	,	,
60025	7261	20	the	the	DT
60025	7261	21	remainder	remainder	NN
60025	7261	22	of	of	IN
60025	7261	23	the	the	DT
60025	7261	24	meal	meal	NN
60025	7261	25	,	,	,
60025	7261	26	a	a	DT
60025	7261	27	salt	salt	NN
60025	7261	28	-	-	HYPH
60025	7261	29	spoonful	spoonful	JJ
60025	7261	30	of	of	IN
60025	7261	31	salt	salt	NN
60025	7261	32	,	,	,
60025	7261	33	and	and	CC
60025	7261	34	,	,	,
60025	7261	35	if	if	IN
60025	7261	36	necessary	necessary	JJ
60025	7261	37	,	,	,
60025	7261	38	a	a	DT
60025	7261	39	little	little	JJ
60025	7261	40	water	water	NN
60025	7261	41	.	.	.
60025	7262	1	The	the	DT
60025	7262	2	batter	batter	NN
60025	7262	3	must	must	MD
60025	7262	4	be	be	VB
60025	7262	5	quite	quite	RB
60025	7262	6	thick	thick	JJ
60025	7262	7	.	.	.
60025	7263	1	At	at	IN
60025	7263	2	the	the	DT
60025	7263	3	last	last	JJ
60025	7263	4	,	,	,
60025	7263	5	stir	stir	VB
60025	7263	6	in	in	RP
60025	7263	7	,	,	,
60025	7263	8	lightly	lightly	RB
60025	7263	9	and	and	CC
60025	7263	10	slowly	slowly	RB
60025	7263	11	,	,	,
60025	7263	12	the	the	DT
60025	7263	13	beaten	beat	VBN
60025	7263	14	white	white	NN
60025	7263	15	of	of	IN
60025	7263	16	egg	egg	NN
60025	7263	17	.	.	.
60025	7264	1	Grease	grease	VB
60025	7264	2	your	-PRON-	PRP$
60025	7264	3	muffin	muffin	NN
60025	7264	4	rings	ring	NNS
60025	7264	5	,	,	,
60025	7264	6	and	and	CC
60025	7264	7	set	set	VBD
60025	7264	8	them	-PRON-	PRP
60025	7264	9	in	in	IN
60025	7264	10	an	an	DT
60025	7264	11	oven	oven	NN
60025	7264	12	of	of	IN
60025	7264	13	the	the	DT
60025	7264	14	proper	proper	JJ
60025	7264	15	heat	heat	NN
60025	7264	16	;	;	:
60025	7264	17	put	put	VBN
60025	7264	18	in	in	IN
60025	7264	19	the	the	DT
60025	7264	20	batter	batter	NN
60025	7264	21	immediately	immediately	RB
60025	7264	22	,	,	,
60025	7264	23	as	as	IN
60025	7264	24	standing	standing	NN
60025	7264	25	will	will	MD
60025	7264	26	injure	injure	VB
60025	7264	27	it	-PRON-	PRP
60025	7264	28	.	.	.
60025	7265	1	Send	send	VB
60025	7265	2	them	-PRON-	PRP
60025	7265	3	to	to	TO
60025	7265	4	table	table	VB
60025	7265	5	hot	hot	JJ
60025	7265	6	;	;	:
60025	7265	7	pull	pull	VB
60025	7265	8	them	-PRON-	PRP
60025	7265	9	open	open	VB
60025	7265	10	,	,	,
60025	7265	11	and	and	CC
60025	7265	12	eat	eat	VB
60025	7265	13	them	-PRON-	PRP
60025	7265	14	with	with	IN
60025	7265	15	butter	butter	NN
60025	7265	16	.	.	.
60025	7266	1	HOE	hoe	VB
60025	7266	2	CAKE.--Beat	CAKE.--Beat	VBG
60025	7266	3	the	the	DT
60025	7266	4	whites	white	NNS
60025	7266	5	of	of	IN
60025	7266	6	three	three	CD
60025	7266	7	eggs	egg	NNS
60025	7266	8	to	to	IN
60025	7266	9	a	a	DT
60025	7266	10	stiff	stiff	JJ
60025	7266	11	froth	froth	NN
60025	7266	12	,	,	,
60025	7266	13	and	and	CC
60025	7266	14	sift	sift	VB
60025	7266	15	into	into	IN
60025	7266	16	a	a	DT
60025	7266	17	pan	pan	NN
60025	7266	18	a	a	DT
60025	7266	19	quart	quart	NN
60025	7266	20	of	of	IN
60025	7266	21	wheat	wheat	NN
60025	7266	22	flour	flour	NN
60025	7266	23	,	,	,
60025	7266	24	adding	add	VBG
60025	7266	25	a	a	DT
60025	7266	26	salt	salt	NN
60025	7266	27	-	-	HYPH
60025	7266	28	spoon	spoon	NN
60025	7266	29	of	of	IN
60025	7266	30	salt	salt	NN
60025	7266	31	.	.	.
60025	7267	1	Make	make	VB
60025	7267	2	a	a	DT
60025	7267	3	hole	hole	NN
60025	7267	4	in	in	IN
60025	7267	5	the	the	DT
60025	7267	6	middle	middle	NN
60025	7267	7	,	,	,
60025	7267	8	and	and	CC
60025	7267	9	mix	mix	VB
60025	7267	10	in	in	IN
60025	7267	11	the	the	DT
60025	7267	12	white	white	NN
60025	7267	13	of	of	IN
60025	7267	14	egg	egg	NN
60025	7267	15	so	so	IN
60025	7267	16	as	as	IN
60025	7267	17	to	to	TO
60025	7267	18	form	form	VB
60025	7267	19	a	a	DT
60025	7267	20	thick	thick	JJ
60025	7267	21	batter	batter	NN
60025	7267	22	,	,	,
60025	7267	23	and	and	CC
60025	7267	24	then	then	RB
60025	7267	25	add	add	VB
60025	7267	26	two	two	CD
60025	7267	27	table	table	NN
60025	7267	28	-	-	HYPH
60025	7267	29	spoonfuls	spoonful	NNS
60025	7267	30	of	of	IN
60025	7267	31	the	the	DT
60025	7267	32	best	good	JJS
60025	7267	33	fresh	fresh	JJ
60025	7267	34	yeast	yeast	NN
60025	7267	35	.	.	.
60025	7268	1	Cover	cover	VB
60025	7268	2	it	-PRON-	PRP
60025	7268	3	,	,	,
60025	7268	4	and	and	CC
60025	7268	5	let	let	VB
60025	7268	6	it	-PRON-	PRP
60025	7268	7	stand	stand	VB
60025	7268	8	all	all	DT
60025	7268	9	night	night	NN
60025	7268	10	.	.	.
60025	7269	1	In	in	IN
60025	7269	2	the	the	DT
60025	7269	3	morning	morning	NN
60025	7269	4	,	,	,
60025	7269	5	take	take	VB
60025	7269	6	a	a	DT
60025	7269	7	hoe	hoe	NN
60025	7269	8	-	-	HYPH
60025	7269	9	iron	iron	NN
60025	7269	10	(	(	-LRB-
60025	7269	11	such	such	JJ
60025	7269	12	as	as	IN
60025	7269	13	are	be	VBP
60025	7269	14	made	make	VBN
60025	7269	15	purposely	purposely	RB
60025	7269	16	for	for	IN
60025	7269	17	cakes	cake	NNS
60025	7269	18	)	)	-RRB-
60025	7269	19	and	and	CC
60025	7269	20	prop	prop	VB
60025	7269	21	it	-PRON-	PRP
60025	7269	22	before	before	IN
60025	7269	23	the	the	DT
60025	7269	24	fire	fire	NN
60025	7269	25	till	till	IN
60025	7269	26	it	-PRON-	PRP
60025	7269	27	is	be	VBZ
60025	7269	28	well	well	RB
60025	7269	29	heated	heated	JJ
60025	7269	30	.	.	.
60025	7270	1	Then	then	RB
60025	7270	2	flour	flour	VB
60025	7270	3	a	a	DT
60025	7270	4	tea	tea	NN
60025	7270	5	-	-	HYPH
60025	7270	6	saucer	saucer	NN
60025	7270	7	,	,	,
60025	7270	8	and	and	CC
60025	7270	9	filling	fill	VBG
60025	7270	10	it	-PRON-	PRP
60025	7270	11	with	with	IN
60025	7270	12	batter	batter	NN
60025	7270	13	,	,	,
60025	7270	14	shake	shake	VB
60025	7270	15	it	-PRON-	PRP
60025	7270	16	about	about	IN
60025	7270	17	,	,	,
60025	7270	18	and	and	CC
60025	7270	19	clap	clap	VB
60025	7270	20	it	-PRON-	PRP
60025	7270	21	to	to	IN
60025	7270	22	the	the	DT
60025	7270	23	hoe	hoe	NN
60025	7270	24	,	,	,
60025	7270	25	(	(	-LRB-
60025	7270	26	which	which	WDT
60025	7270	27	must	must	MD
60025	7270	28	be	be	VB
60025	7270	29	previously	previously	RB
60025	7270	30	greased	grease	VBN
60025	7270	31	,	,	,
60025	7270	32	)	)	-RRB-
60025	7270	33	and	and	CC
60025	7270	34	the	the	DT
60025	7270	35	batter	batter	NN
60025	7270	36	will	will	MD
60025	7270	37	adhere	adhere	VB
60025	7270	38	till	till	IN
60025	7270	39	it	-PRON-	PRP
60025	7270	40	is	be	VBZ
60025	7270	41	baked	bake	VBN
60025	7270	42	.	.	.
60025	7271	1	Repeat	repeat	VB
60025	7271	2	this	this	DT
60025	7271	3	with	with	IN
60025	7271	4	each	each	DT
60025	7271	5	cake	cake	NN
60025	7271	6	.	.	.
60025	7272	1	Keep	keep	VB
60025	7272	2	them	-PRON-	PRP
60025	7272	3	hot	hot	JJ
60025	7272	4	,	,	,
60025	7272	5	and	and	CC
60025	7272	6	eat	eat	VB
60025	7272	7	them	-PRON-	PRP
60025	7272	8	with	with	IN
60025	7272	9	butter	butter	NN
60025	7272	10	.	.	.
60025	7273	1	MILK	MILK	NNP
60025	7273	2	TOAST.--Boil	TOAST.--Boil	VBZ
60025	7273	3	a	a	DT
60025	7273	4	pint	pint	NN
60025	7273	5	of	of	IN
60025	7273	6	rich	rich	JJ
60025	7273	7	milk	milk	NN
60025	7273	8	,	,	,
60025	7273	9	and	and	CC
60025	7273	10	then	then	RB
60025	7273	11	take	take	VB
60025	7273	12	it	-PRON-	PRP
60025	7273	13	off	off	RP
60025	7273	14	,	,	,
60025	7273	15	and	and	CC
60025	7273	16	stir	stir	VB
60025	7273	17	into	into	IN
60025	7273	18	it	-PRON-	PRP
60025	7273	19	a	a	DT
60025	7273	20	quarter	quarter	NN
60025	7273	21	of	of	IN
60025	7273	22	a	a	DT
60025	7273	23	pound	pound	NN
60025	7273	24	of	of	IN
60025	7273	25	fresh	fresh	JJ
60025	7273	26	butter	butter	NN
60025	7273	27	,	,	,
60025	7273	28	mixed	mix	VBN
60025	7273	29	with	with	IN
60025	7273	30	a	a	DT
60025	7273	31	small	small	JJ
60025	7273	32	table	table	NN
60025	7273	33	-	-	HYPH
60025	7273	34	spoonful	spoonful	JJ
60025	7273	35	of	of	IN
60025	7273	36	flour	flour	NN
60025	7273	37	.	.	.
60025	7274	1	Then	then	RB
60025	7274	2	let	let	VB
60025	7274	3	it	-PRON-	PRP
60025	7274	4	again	again	RB
60025	7274	5	come	come	VB
60025	7274	6	to	to	IN
60025	7274	7	a	a	DT
60025	7274	8	boil	boil	NN
60025	7274	9	.	.	.
60025	7275	1	Have	have	VBP
60025	7275	2	ready	ready	JJ
60025	7275	3	two	two	CD
60025	7275	4	deep	deep	JJ
60025	7275	5	plates	plate	NNS
60025	7275	6	with	with	IN
60025	7275	7	half	half	PDT
60025	7275	8	a	a	DT
60025	7275	9	dozen	dozen	NN
60025	7275	10	slices	slice	NNS
60025	7275	11	of	of	IN
60025	7275	12	toast	toast	NN
60025	7275	13	in	in	IN
60025	7275	14	each	each	DT
60025	7275	15	.	.	.
60025	7276	1	Pour	pour	VB
60025	7276	2	the	the	DT
60025	7276	3	milk	milk	NN
60025	7276	4	over	over	IN
60025	7276	5	them	-PRON-	PRP
60025	7276	6	hot	hot	JJ
60025	7276	7	,	,	,
60025	7276	8	and	and	CC
60025	7276	9	keep	keep	VB
60025	7276	10	them	-PRON-	PRP
60025	7276	11	covered	covered	JJ
60025	7276	12	till	till	IN
60025	7276	13	they	-PRON-	PRP
60025	7276	14	go	go	VBP
60025	7276	15	to	to	IN
60025	7276	16	table	table	NN
60025	7276	17	.	.	.
60025	7277	1	Milk	milk	NN
60025	7277	2	toast	toast	NN
60025	7277	3	is	be	VBZ
60025	7277	4	generally	generally	RB
60025	7277	5	eaten	eat	VBN
60025	7277	6	at	at	IN
60025	7277	7	breakfast	breakfast	NN
60025	7277	8	.	.	.
60025	7278	1	POTATO	POTATO	NNP
60025	7278	2	YEAST.--Pare	yeast.--pare	VBP
60025	7278	3	half	half	PDT
60025	7278	4	a	a	DT
60025	7278	5	dozen	dozen	NN
60025	7278	6	middle	middle	JJ
60025	7278	7	-	-	HYPH
60025	7278	8	sized	sized	JJ
60025	7278	9	potatoes	potato	NNS
60025	7278	10	,	,	,
60025	7278	11	and	and	CC
60025	7278	12	boil	boil	VB
60025	7278	13	them	-PRON-	PRP
60025	7278	14	in	in	IN
60025	7278	15	a	a	DT
60025	7278	16	quart	quart	NN
60025	7278	17	of	of	IN
60025	7278	18	soft	soft	JJ
60025	7278	19	water	water	NN
60025	7278	20	,	,	,
60025	7278	21	mixed	mix	VBN
60025	7278	22	with	with	IN
60025	7278	23	a	a	DT
60025	7278	24	handful	handful	NN
60025	7278	25	of	of	IN
60025	7278	26	hops	hop	NNS
60025	7278	27	,	,	,
60025	7278	28	till	till	IN
60025	7278	29	quite	quite	RB
60025	7278	30	soft	soft	JJ
60025	7278	31	.	.	.
60025	7279	1	Then	then	RB
60025	7279	2	mash	mash	VB
60025	7279	3	the	the	DT
60025	7279	4	potatoes	potato	NNS
60025	7279	5	smooth	smooth	VBP
60025	7279	6	,	,	,
60025	7279	7	not	not	RB
60025	7279	8	leaving	leave	VBG
60025	7279	9	in	in	IN
60025	7279	10	a	a	DT
60025	7279	11	single	single	JJ
60025	7279	12	lump	lump	NN
60025	7279	13	.	.	.
60025	7280	1	Mix	mix	VB
60025	7280	2	with	with	IN
60025	7280	3	them	-PRON-	PRP
60025	7280	4	a	a	DT
60025	7280	5	handful	handful	NN
60025	7280	6	of	of	IN
60025	7280	7	wheat	wheat	NN
60025	7280	8	flour	flour	NN
60025	7280	9	.	.	.
60025	7281	1	Set	Set	VBN
60025	7281	2	a	a	DT
60025	7281	3	sieve	sieve	NN
60025	7281	4	over	over	IN
60025	7281	5	the	the	DT
60025	7281	6	pan	pan	NN
60025	7281	7	in	in	IN
60025	7281	8	which	which	WDT
60025	7281	9	you	-PRON-	PRP
60025	7281	10	have	have	VBP
60025	7281	11	the	the	DT
60025	7281	12	flour	flour	NN
60025	7281	13	and	and	CC
60025	7281	14	mashed	mash	VBN
60025	7281	15	potatoes	potato	NNS
60025	7281	16	,	,	,
60025	7281	17	and	and	CC
60025	7281	18	strain	strain	VB
60025	7281	19	into	into	IN
60025	7281	20	them	-PRON-	PRP
60025	7281	21	the	the	DT
60025	7281	22	hop	hop	NN
60025	7281	23	-	-	HYPH
60025	7281	24	water	water	NN
60025	7281	25	in	in	IN
60025	7281	26	which	which	WDT
60025	7281	27	they	-PRON-	PRP
60025	7281	28	were	be	VBD
60025	7281	29	boiled	boil	VBN
60025	7281	30	.	.	.
60025	7282	1	Then	then	RB
60025	7282	2	stir	stir	VB
60025	7282	3	the	the	DT
60025	7282	4	mixture	mixture	NN
60025	7282	5	very	very	RB
60025	7282	6	hard	hard	RB
60025	7282	7	,	,	,
60025	7282	8	and	and	CC
60025	7282	9	afterwards	afterwards	RB
60025	7282	10	pass	pass	VB
60025	7282	11	it	-PRON-	PRP
60025	7282	12	through	through	IN
60025	7282	13	a	a	DT
60025	7282	14	cullender	cullender	NN
60025	7282	15	to	to	TO
60025	7282	16	clear	clear	VB
60025	7282	17	it	-PRON-	PRP
60025	7282	18	of	of	IN
60025	7282	19	lumps	lump	NNS
60025	7282	20	.	.	.
60025	7283	1	Let	let	VB
60025	7283	2	it	-PRON-	PRP
60025	7283	3	stand	stand	VB
60025	7283	4	till	till	IN
60025	7283	5	it	-PRON-	PRP
60025	7283	6	is	be	VBZ
60025	7283	7	nearly	nearly	RB
60025	7283	8	cold	cold	JJ
60025	7283	9	.	.	.
60025	7284	1	Then	then	RB
60025	7284	2	stir	stir	VB
60025	7284	3	in	in	IN
60025	7284	4	four	four	CD
60025	7284	5	table	table	NN
60025	7284	6	-	-	HYPH
60025	7284	7	spoonfuls	spoonful	NNS
60025	7284	8	of	of	IN
60025	7284	9	strong	strong	JJ
60025	7284	10	yeast	yeast	NN
60025	7284	11	,	,	,
60025	7284	12	and	and	CC
60025	7284	13	let	let	VB
60025	7284	14	it	-PRON-	PRP
60025	7284	15	stand	stand	VB
60025	7284	16	to	to	IN
60025	7284	17	ferment	ferment	NN
60025	7284	18	.	.	.
60025	7285	1	When	when	WRB
60025	7285	2	the	the	DT
60025	7285	3	foam	foam	NN
60025	7285	4	has	have	VBZ
60025	7285	5	sunk	sink	VBN
60025	7285	6	down	down	RP
60025	7285	7	in	in	IN
60025	7285	8	the	the	DT
60025	7285	9	middle	middle	NN
60025	7285	10	,	,	,
60025	7285	11	(	(	-LRB-
60025	7285	12	which	which	WDT
60025	7285	13	will	will	MD
60025	7285	14	not	not	RB
60025	7285	15	be	be	VB
60025	7285	16	for	for	IN
60025	7285	17	several	several	JJ
60025	7285	18	hours	hour	NNS
60025	7285	19	,	,	,
60025	7285	20	)	)	-RRB-
60025	7285	21	it	-PRON-	PRP
60025	7285	22	is	be	VBZ
60025	7285	23	done	do	VBN
60025	7285	24	working	work	VBG
60025	7285	25	.	.	.
60025	7286	1	Then	then	RB
60025	7286	2	put	put	VB
60025	7286	3	it	-PRON-	PRP
60025	7286	4	into	into	IN
60025	7286	5	a	a	DT
60025	7286	6	stone	stone	NN
60025	7286	7	jug	jug	NN
60025	7286	8	and	and	CC
60025	7286	9	cork	cork	NN
60025	7286	10	it	-PRON-	PRP
60025	7286	11	.	.	.
60025	7287	1	Set	Set	VBD
60025	7287	2	it	-PRON-	PRP
60025	7287	3	in	in	IN
60025	7287	4	a	a	DT
60025	7287	5	cool	cool	JJ
60025	7287	6	place	place	NN
60025	7287	7	.	.	.
60025	7288	1	This	this	DT
60025	7288	2	yeast	yeast	NN
60025	7288	3	will	will	MD
60025	7288	4	be	be	VB
60025	7288	5	found	find	VBN
60025	7288	6	extremely	extremely	RB
60025	7288	7	good	good	JJ
60025	7288	8	for	for	IN
60025	7288	9	raising	raise	VBG
60025	7288	10	home	home	NN
60025	7288	11	-	-	HYPH
60025	7288	12	made	make	VBN
60025	7288	13	bread	bread	NN
60025	7288	14	.	.	.
60025	7289	1	Yeast	yeast	NN
60025	7289	2	when	when	WRB
60025	7289	3	it	-PRON-	PRP
60025	7289	4	becomes	become	VBZ
60025	7289	5	sour	sour	JJ
60025	7289	6	may	may	MD
60025	7289	7	be	be	VB
60025	7289	8	made	make	VBN
60025	7289	9	fit	fit	JJ
60025	7289	10	to	to	TO
60025	7289	11	use	use	VB
60025	7289	12	by	by	IN
60025	7289	13	stirring	stir	VBG
60025	7289	14	into	into	IN
60025	7289	15	it	-PRON-	PRP
60025	7289	16	a	a	DT
60025	7289	17	little	little	JJ
60025	7289	18	sal	sal	NN
60025	7289	19	-	-	HYPH
60025	7289	20	eratus	eratus	NN
60025	7289	21	,	,	,
60025	7289	22	or	or	CC
60025	7289	23	pearl	pearl	NN
60025	7289	24	-	-	HYPH
60025	7289	25	ash	ash	NN
60025	7289	26	,	,	,
60025	7289	27	allowing	allow	VBG
60025	7289	28	a	a	DT
60025	7289	29	small	small	JJ
60025	7289	30	tea	tea	NN
60025	7289	31	-	-	HYPH
60025	7289	32	spoonful	spoonful	JJ
60025	7289	33	to	to	IN
60025	7289	34	a	a	DT
60025	7289	35	pint	pint	NN
60025	7289	36	of	of	IN
60025	7289	37	yeast	yeast	NN
60025	7289	38	.	.	.
60025	7290	1	This	this	DT
60025	7290	2	will	will	MD
60025	7290	3	remove	remove	VB
60025	7290	4	the	the	DT
60025	7290	5	acidity	acidity	NN
60025	7290	6	,	,	,
60025	7290	7	and	and	CC
60025	7290	8	improve	improve	VB
60025	7290	9	the	the	DT
60025	7290	10	bread	bread	NN
60025	7290	11	in	in	IN
60025	7290	12	lightness	lightness	NN
60025	7290	13	.	.	.
60025	7291	1	The	the	DT
60025	7291	2	pearl	pearl	NN
60025	7291	3	-	-	HYPH
60025	7291	4	ash	ash	NNP
60025	7291	5	must	must	MD
60025	7291	6	be	be	VB
60025	7291	7	previously	previously	RB
60025	7291	8	melted	melt	VBN
60025	7291	9	in	in	IN
60025	7291	10	a	a	DT
60025	7291	11	little	little	JJ
60025	7291	12	lukewarm	lukewarm	JJ
60025	7291	13	water	water	NN
60025	7291	14	.	.	.
60025	7292	1	CREAM	cream	NN
60025	7292	2	CHEESE.--The	cheese.--the	JJ
60025	7292	3	cheese	cheese	NN
60025	7292	4	so	so	RB
60025	7292	5	called	call	VBN
60025	7292	6	,	,	,
60025	7292	7	of	of	IN
60025	7292	8	which	which	WDT
60025	7292	9	numbers	number	NNS
60025	7292	10	are	be	VBP
60025	7292	11	brought	bring	VBN
60025	7292	12	to	to	IN
60025	7292	13	Philadelphia	Philadelphia	NNP
60025	7292	14	market	market	NN
60025	7292	15	,	,	,
60025	7292	16	is	be	VBZ
60025	7292	17	not	not	RB
60025	7292	18	made	make	VBN
60025	7292	19	entirely	entirely	RB
60025	7292	20	of	of	IN
60025	7292	21	cream	cream	NN
60025	7292	22	,	,	,
60025	7292	23	but	but	CC
60025	7292	24	of	of	IN
60025	7292	25	milk	milk	NN
60025	7292	26	warm	warm	JJ
60025	7292	27	from	from	IN
60025	7292	28	the	the	DT
60025	7292	29	cow	cow	NN
60025	7292	30	,	,	,
60025	7292	31	(	(	-LRB-
60025	7292	32	and	and	CC
60025	7292	33	therefore	therefore	RB
60025	7292	34	unskimmed	unskimmed	JJ
60025	7292	35	,	,	,
60025	7292	36	)	)	-RRB-
60025	7292	37	mixed	mix	VBN
60025	7292	38	with	with	IN
60025	7292	39	cream	cream	NN
60025	7292	40	of	of	IN
60025	7292	41	last	last	JJ
60025	7292	42	night	night	NN
60025	7292	43	.	.	.
60025	7293	1	To	to	IN
60025	7293	2	a	a	DT
60025	7293	3	small	small	JJ
60025	7293	4	tub	tub	NN
60025	7293	5	of	of	IN
60025	7293	6	fresh	fresh	JJ
60025	7293	7	morning	morning	NN
60025	7293	8	's	's	POS
60025	7293	9	milk	milk	NN
60025	7293	10	,	,	,
60025	7293	11	add	add	VB
60025	7293	12	the	the	DT
60025	7293	13	cream	cream	NN
60025	7293	14	skimmed	skim	VBN
60025	7293	15	from	from	IN
60025	7293	16	an	an	DT
60025	7293	17	equal	equal	JJ
60025	7293	18	quantity	quantity	NN
60025	7293	19	of	of	IN
60025	7293	20	last	last	JJ
60025	7293	21	evening	evening	NN
60025	7293	22	's	's	POS
60025	7293	23	milk	milk	NN
60025	7293	24	.	.	.
60025	7294	1	Mix	mix	VB
60025	7294	2	the	the	DT
60025	7294	3	cream	cream	NN
60025	7294	4	and	and	CC
60025	7294	5	the	the	DT
60025	7294	6	new	new	JJ
60025	7294	7	milk	milk	NN
60025	7294	8	together	together	RB
60025	7294	9	,	,	,
60025	7294	10	and	and	CC
60025	7294	11	warm	warm	VB
60025	7294	12	them	-PRON-	PRP
60025	7294	13	to	to	IN
60025	7294	14	about	about	IN
60025	7294	15	blood	blood	NN
60025	7294	16	-	-	HYPH
60025	7294	17	heat	heat	NN
60025	7294	18	or	or	CC
60025	7294	19	100	100	CD
60025	7294	20	degrees	degree	NNS
60025	7294	21	of	of	IN
60025	7294	22	the	the	DT
60025	7294	23	thermometer	thermometer	NN
60025	7294	24	.	.	.
60025	7295	1	Have	have	VBP
60025	7295	2	ready	ready	JJ
60025	7295	3	a	a	DT
60025	7295	4	cup	cup	NN
60025	7295	5	of	of	IN
60025	7295	6	water	water	NN
60025	7295	7	in	in	IN
60025	7295	8	which	which	WDT
60025	7295	9	has	have	VBZ
60025	7295	10	been	be	VBN
60025	7295	11	soaking	soak	VBG
60025	7295	12	,	,	,
60025	7295	13	since	since	IN
60025	7295	14	last	last	JJ
60025	7295	15	night	night	NN
60025	7295	16	,	,	,
60025	7295	17	a	a	DT
60025	7295	18	piece	piece	NN
60025	7295	19	of	of	IN
60025	7295	20	rennet	rennet	NN
60025	7295	21	,	,	,
60025	7295	22	(	(	-LRB-
60025	7295	23	the	the	DT
60025	7295	24	salt	salt	NN
60025	7295	25	wiped	wipe	VBD
60025	7295	26	off	off	RP
60025	7295	27	,	,	,
60025	7295	28	)	)	-RRB-
60025	7295	29	about	about	IN
60025	7295	30	the	the	DT
60025	7295	31	length	length	NN
60025	7295	32	and	and	CC
60025	7295	33	breadth	breadth	NN
60025	7295	34	of	of	IN
60025	7295	35	two	two	CD
60025	7295	36	fingers	finger	NNS
60025	7295	37	.	.	.
60025	7296	1	Stir	stir	VB
60025	7296	2	the	the	DT
60025	7296	3	rennet	rennet	NN
60025	7296	4	-	-	HYPH
60025	7296	5	water	water	NN
60025	7296	6	into	into	IN
60025	7296	7	the	the	DT
60025	7296	8	vessel	vessel	NN
60025	7296	9	of	of	IN
60025	7296	10	mixed	mixed	JJ
60025	7296	11	milk	milk	NN
60025	7296	12	and	and	CC
60025	7296	13	cream	cream	NN
60025	7296	14	,	,	,
60025	7296	15	and	and	CC
60025	7296	16	set	set	VBD
60025	7296	17	it	-PRON-	PRP
60025	7296	18	in	in	IN
60025	7296	19	a	a	DT
60025	7296	20	warm	warm	JJ
60025	7296	21	place	place	NN
60025	7296	22	till	till	IN
60025	7296	23	the	the	DT
60025	7296	24	curd	curd	NN
60025	7296	25	has	have	VBZ
60025	7296	26	completely	completely	RB
60025	7296	27	formed	form	VBN
60025	7296	28	.	.	.
60025	7297	1	Then	then	RB
60025	7297	2	,	,	,
60025	7297	3	with	with	IN
60025	7297	4	a	a	DT
60025	7297	5	knife	knife	NN
60025	7297	6	,	,	,
60025	7297	7	cut	cut	VB
60025	7297	8	the	the	DT
60025	7297	9	curd	curd	NN
60025	7297	10	into	into	IN
60025	7297	11	squares	square	NNS
60025	7297	12	.	.	.
60025	7298	1	Next	next	RB
60025	7298	2	,	,	,
60025	7298	3	take	take	VB
60025	7298	4	a	a	DT
60025	7298	5	large	large	JJ
60025	7298	6	,	,	,
60025	7298	7	thin	thin	JJ
60025	7298	8	,	,	,
60025	7298	9	straining	straining	JJ
60025	7298	10	-	-	HYPH
60025	7298	11	cloth	cloth	NN
60025	7298	12	,	,	,
60025	7298	13	and	and	CC
60025	7298	14	press	press	VB
60025	7298	15	it	-PRON-	PRP
60025	7298	16	down	down	RP
60025	7298	17	on	on	IN
60025	7298	18	the	the	DT
60025	7298	19	curd	curd	NN
60025	7298	20	so	so	IN
60025	7298	21	as	as	IN
60025	7298	22	to	to	TO
60025	7298	23	make	make	VB
60025	7298	24	the	the	DT
60025	7298	25	whey	whey	NN
60025	7298	26	rise	rise	VB
60025	7298	27	up	up	RP
60025	7298	28	through	through	IN
60025	7298	29	it	-PRON-	PRP
60025	7298	30	.	.	.
60025	7299	1	As	as	IN
60025	7299	2	the	the	DT
60025	7299	3	whey	whey	NN
60025	7299	4	rises	rise	VBZ
60025	7299	5	,	,	,
60025	7299	6	dip	dip	VB
60025	7299	7	it	-PRON-	PRP
60025	7299	8	off	off	RP
60025	7299	9	with	with	IN
60025	7299	10	a	a	DT
60025	7299	11	saucer	saucer	NN
60025	7299	12	or	or	CC
60025	7299	13	skimming	skim	VBG
60025	7299	14	dish	dish	NN
60025	7299	15	.	.	.
60025	7300	1	When	when	WRB
60025	7300	2	the	the	DT
60025	7300	3	whey	whey	NN
60025	7300	4	is	be	VBZ
60025	7300	5	nearly	nearly	RB
60025	7300	6	all	all	DT
60025	7300	7	out	out	RP
60025	7300	8	,	,	,
60025	7300	9	put	put	VBD
60025	7300	10	the	the	DT
60025	7300	11	curd	curd	NN
60025	7300	12	into	into	IN
60025	7300	13	the	the	DT
60025	7300	14	cloth	cloth	NN
60025	7300	15	,	,	,
60025	7300	16	and	and	CC
60025	7300	17	squeeze	squeeze	VB
60025	7300	18	and	and	CC
60025	7300	19	press	press	VB
60025	7300	20	it	-PRON-	PRP
60025	7300	21	with	with	IN
60025	7300	22	your	-PRON-	PRP$
60025	7300	23	hands	hand	NNS
60025	7300	24	till	till	IN
60025	7300	25	it	-PRON-	PRP
60025	7300	26	becomes	become	VBZ
60025	7300	27	dry	dry	JJ
60025	7300	28	.	.	.
60025	7301	1	Next	next	RB
60025	7301	2	,	,	,
60025	7301	3	crumble	crumble	VB
60025	7301	4	the	the	DT
60025	7301	5	curd	curd	NN
60025	7301	6	very	very	RB
60025	7301	7	fine	fine	RB
60025	7301	8	with	with	IN
60025	7301	9	your	-PRON-	PRP$
60025	7301	10	hands	hand	NNS
60025	7301	11	,	,	,
60025	7301	12	and	and	CC
60025	7301	13	then	then	RB
60025	7301	14	salt	salt	VB
60025	7301	15	it	-PRON-	PRP
60025	7301	16	to	to	IN
60025	7301	17	your	-PRON-	PRP$
60025	7301	18	taste	taste	NN
60025	7301	19	.	.	.
60025	7302	1	Then	then	RB
60025	7302	2	wash	wash	VB
60025	7302	3	the	the	DT
60025	7302	4	straining	straining	JJ
60025	7302	5	-	-	HYPH
60025	7302	6	cloth	cloth	NN
60025	7302	7	clean	clean	JJ
60025	7302	8	,	,	,
60025	7302	9	and	and	CC
60025	7302	10	lay	lie	VBD
60025	7302	11	it	-PRON-	PRP
60025	7302	12	in	in	IN
60025	7302	13	the	the	DT
60025	7302	14	cheese	cheese	NN
60025	7302	15	-	-	HYPH
60025	7302	16	hoop	hoop	NN
60025	7302	17	(	(	-LRB-
60025	7302	18	a	a	DT
60025	7302	19	bottomless	bottomless	JJ
60025	7302	20	vessel	vessel	NN
60025	7302	21	,	,	,
60025	7302	22	about	about	IN
60025	7302	23	the	the	DT
60025	7302	24	size	size	NN
60025	7302	25	of	of	IN
60025	7302	26	a	a	DT
60025	7302	27	dinner	dinner	NN
60025	7302	28	-	-	HYPH
60025	7302	29	plate	plate	NN
60025	7302	30	,	,	,
60025	7302	31	perforated	perforate	VBN
60025	7302	32	with	with	IN
60025	7302	33	small	small	JJ
60025	7302	34	gimlet	gimlet	NN
60025	7302	35	-	-	HYPH
60025	7302	36	holes	hole	NNS
60025	7302	37	)	)	-RRB-
60025	7302	38	put	put	VBD
60025	7302	39	the	the	DT
60025	7302	40	crumbled	crumble	VBN
60025	7302	41	curd	curd	NN
60025	7302	42	into	into	IN
60025	7302	43	the	the	DT
60025	7302	44	cloth	cloth	NN
60025	7302	45	,	,	,
60025	7302	46	and	and	CC
60025	7302	47	then	then	RB
60025	7302	48	fold	fold	VB
60025	7302	49	the	the	DT
60025	7302	50	rest	rest	NN
60025	7302	51	of	of	IN
60025	7302	52	the	the	DT
60025	7302	53	cloth	cloth	NN
60025	7302	54	closely	closely	RB
60025	7302	55	over	over	IN
60025	7302	56	it	-PRON-	PRP
60025	7302	57	.	.	.
60025	7303	1	The	the	DT
60025	7303	2	cheese	cheese	NN
60025	7303	3	-	-	HYPH
60025	7303	4	hoop	hoop	NN
60025	7303	5	should	should	MD
60025	7303	6	be	be	VB
60025	7303	7	set	set	VBN
60025	7303	8	on	on	IN
60025	7303	9	a	a	DT
60025	7303	10	clean	clean	JJ
60025	7303	11	wooden	wooden	JJ
60025	7303	12	bench	bench	NN
60025	7303	13	or	or	CC
60025	7303	14	table	table	NN
60025	7303	15	.	.	.
60025	7304	1	Place	place	NN
60025	7304	2	on	on	IN
60025	7304	3	it	-PRON-	PRP
60025	7304	4	its	-PRON-	PRP$
60025	7304	5	round	round	JJ
60025	7304	6	wooden	wooden	JJ
60025	7304	7	cover	cover	NN
60025	7304	8	,	,	,
60025	7304	9	so	so	IN
60025	7304	10	as	as	IN
60025	7304	11	to	to	TO
60025	7304	12	fit	fit	VB
60025	7304	13	exactly	exactly	RB
60025	7304	14	;	;	:
60025	7304	15	and	and	CC
60025	7304	16	lay	lie	VBD
60025	7304	17	on	on	IN
60025	7304	18	the	the	DT
60025	7304	19	top	top	JJ
60025	7304	20	two	two	CD
60025	7304	21	bricks	brick	NNS
60025	7304	22	or	or	CC
60025	7304	23	a	a	DT
60025	7304	24	heavy	heavy	JJ
60025	7304	25	stone	stone	NN
60025	7304	26	.	.	.
60025	7305	1	After	after	IN
60025	7305	2	it	-PRON-	PRP
60025	7305	3	has	have	VBZ
60025	7305	4	stood	stand	VBN
60025	7305	5	six	six	CD
60025	7305	6	hours	hour	NNS
60025	7305	7	in	in	IN
60025	7305	8	the	the	DT
60025	7305	9	hoop	hoop	NN
60025	7305	10	or	or	CC
60025	7305	11	mould	mould	NNP
60025	7305	12	,	,	,
60025	7305	13	turn	turn	VB
60025	7305	14	it	-PRON-	PRP
60025	7305	15	,	,	,
60025	7305	16	and	and	CC
60025	7305	17	let	let	VB
60025	7305	18	it	-PRON-	PRP
60025	7305	19	stand	stand	VB
60025	7305	20	six	six	CD
60025	7305	21	hours	hour	NNS
60025	7305	22	longer	long	RBR
60025	7305	23	.	.	.
60025	7306	1	When	when	WRB
60025	7306	2	you	-PRON-	PRP
60025	7306	3	take	take	VBP
60025	7306	4	out	out	RP
60025	7306	5	the	the	DT
60025	7306	6	cheese	cheese	NN
60025	7306	7	,	,	,
60025	7306	8	rub	rub	VB
60025	7306	9	it	-PRON-	PRP
60025	7306	10	all	all	RB
60025	7306	11	over	over	RB
60025	7306	12	with	with	IN
60025	7306	13	a	a	DT
60025	7306	14	little	little	JJ
60025	7306	15	fresh	fresh	JJ
60025	7306	16	butter	butter	NN
60025	7306	17	.	.	.
60025	7307	1	Set	Set	VBD
60025	7307	2	it	-PRON-	PRP
60025	7307	3	in	in	IN
60025	7307	4	a	a	DT
60025	7307	5	dark	dark	JJ
60025	7307	6	,	,	,
60025	7307	7	dry	dry	JJ
60025	7307	8	place	place	NN
60025	7307	9	,	,	,
60025	7307	10	turning	turn	VBG
60025	7307	11	it	-PRON-	PRP
60025	7307	12	every	every	DT
60025	7307	13	day	day	NN
60025	7307	14	,	,	,
60025	7307	15	and	and	CC
60025	7307	16	in	in	IN
60025	7307	17	four	four	CD
60025	7307	18	or	or	CC
60025	7307	19	five	five	CD
60025	7307	20	days	day	NNS
60025	7307	21	it	-PRON-	PRP
60025	7307	22	will	will	MD
60025	7307	23	be	be	VB
60025	7307	24	fit	fit	JJ
60025	7307	25	for	for	IN
60025	7307	26	use	use	NN
60025	7307	27	.	.	.
60025	7308	1	When	when	WRB
60025	7308	2	once	once	RB
60025	7308	3	cut	cut	VBN
60025	7308	4	,	,	,
60025	7308	5	it	-PRON-	PRP
60025	7308	6	should	should	MD
60025	7308	7	be	be	VB
60025	7308	8	eaten	eat	VBN
60025	7308	9	immediately	immediately	RB
60025	7308	10	,	,	,
60025	7308	11	if	if	IN
60025	7308	12	the	the	DT
60025	7308	13	weather	weather	NN
60025	7308	14	is	be	VBZ
60025	7308	15	warm	warm	JJ
60025	7308	16	.	.	.
60025	7309	1	But	but	CC
60025	7309	2	while	while	IN
60025	7309	3	uncut	uncut	JJ
60025	7309	4	,	,	,
60025	7309	5	it	-PRON-	PRP
60025	7309	6	may	may	MD
60025	7309	7	keep	keep	VB
60025	7309	8	a	a	DT
60025	7309	9	week	week	NN
60025	7309	10	in	in	IN
60025	7309	11	a	a	DT
60025	7309	12	cold	cold	JJ
60025	7309	13	place	place	NN
60025	7309	14	,	,	,
60025	7309	15	provided	provide	VBN
60025	7309	16	it	-PRON-	PRP
60025	7309	17	is	be	VBZ
60025	7309	18	turned	turn	VBN
60025	7309	19	several	several	JJ
60025	7309	20	times	time	NNS
60025	7309	21	a	a	DT
60025	7309	22	-	-	HYPH
60025	7309	23	day	day	NN
60025	7309	24	.	.	.
60025	7310	1	ALMOND	ALMOND	NNP
60025	7310	2	BREAD.--Blanch	BREAD.--Blanch	NNP
60025	7310	3	,	,	,
60025	7310	4	and	and	CC
60025	7310	5	pound	pound	NN
60025	7310	6	in	in	IN
60025	7310	7	a	a	DT
60025	7310	8	mortar	mortar	NN
60025	7310	9	,	,	,
60025	7310	10	half	half	PDT
60025	7310	11	a	a	DT
60025	7310	12	pound	pound	NN
60025	7310	13	of	of	IN
60025	7310	14	shelled	shell	VBN
60025	7310	15	sweet	sweet	JJ
60025	7310	16	almonds	almond	NNS
60025	7310	17	till	till	IN
60025	7310	18	they	-PRON-	PRP
60025	7310	19	are	be	VBP
60025	7310	20	a	a	DT
60025	7310	21	smooth	smooth	JJ
60025	7310	22	paste	paste	NN
60025	7310	23	,	,	,
60025	7310	24	adding	add	VBG
60025	7310	25	rose	rose	NN
60025	7310	26	-	-	HYPH
60025	7310	27	water	water	NN
60025	7310	28	as	as	IN
60025	7310	29	you	-PRON-	PRP
60025	7310	30	pound	pound	VBP
60025	7310	31	them	-PRON-	PRP
60025	7310	32	.	.	.
60025	7311	1	They	-PRON-	PRP
60025	7311	2	should	should	MD
60025	7311	3	be	be	VB
60025	7311	4	done	do	VBN
60025	7311	5	the	the	DT
60025	7311	6	day	day	NN
60025	7311	7	before	before	IN
60025	7311	8	they	-PRON-	PRP
60025	7311	9	are	be	VBP
60025	7311	10	wanted	want	VBN
60025	7311	11	.	.	.
60025	7312	1	Prepare	prepare	VB
60025	7312	2	a	a	DT
60025	7312	3	pound	pound	NN
60025	7312	4	of	of	IN
60025	7312	5	loaf	loaf	NN
60025	7312	6	-	-	HYPH
60025	7312	7	sugar	sugar	NN
60025	7312	8	finely	finely	RB
60025	7312	9	powdered	powder	VBN
60025	7312	10	,	,	,
60025	7312	11	a	a	DT
60025	7312	12	tea	tea	NN
60025	7312	13	-	-	HYPH
60025	7312	14	spoonful	spoonful	JJ
60025	7312	15	of	of	IN
60025	7312	16	mixed	mixed	JJ
60025	7312	17	spice	spice	NN
60025	7312	18	,	,	,
60025	7312	19	(	(	-LRB-
60025	7312	20	mace	mace	NN
60025	7312	21	,	,	,
60025	7312	22	nutmeg	nutmeg	NNP
60025	7312	23	,	,	,
60025	7312	24	and	and	CC
60025	7312	25	cinnamon	cinnamon	NNP
60025	7312	26	,	,	,
60025	7312	27	)	)	-RRB-
60025	7312	28	and	and	CC
60025	7312	29	three	three	CD
60025	7312	30	-	-	HYPH
60025	7312	31	quarters	quarter	NNS
60025	7312	32	of	of	IN
60025	7312	33	a	a	DT
60025	7312	34	pound	pound	NN
60025	7312	35	of	of	IN
60025	7312	36	sifted	sift	VBN
60025	7312	37	flour	flour	NN
60025	7312	38	.	.	.
60025	7313	1	Take	take	VB
60025	7313	2	fourteen	fourteen	CD
60025	7313	3	eggs	egg	NNS
60025	7313	4	,	,	,
60025	7313	5	and	and	CC
60025	7313	6	separate	separate	VB
60025	7313	7	the	the	DT
60025	7313	8	whites	white	NNS
60025	7313	9	from	from	IN
60025	7313	10	the	the	DT
60025	7313	11	yolks	yolk	NNS
60025	7313	12	.	.	.
60025	7314	1	Leave	leave	VB
60025	7314	2	out	out	RP
60025	7314	3	seven	seven	CD
60025	7314	4	of	of	IN
60025	7314	5	the	the	DT
60025	7314	6	whites	white	NNS
60025	7314	7	,	,	,
60025	7314	8	and	and	CC
60025	7314	9	beat	beat	VBD
60025	7314	10	the	the	DT
60025	7314	11	other	other	JJ
60025	7314	12	seven	seven	CD
60025	7314	13	to	to	IN
60025	7314	14	a	a	DT
60025	7314	15	stiff	stiff	JJ
60025	7314	16	froth	froth	NN
60025	7314	17	.	.	.
60025	7315	1	Beat	beat	VB
60025	7315	2	the	the	DT
60025	7315	3	yolks	yolk	NNS
60025	7315	4	till	till	IN
60025	7315	5	very	very	RB
60025	7315	6	thick	thick	JJ
60025	7315	7	and	and	CC
60025	7315	8	smooth	smooth	JJ
60025	7315	9	,	,	,
60025	7315	10	and	and	CC
60025	7315	11	then	then	RB
60025	7315	12	beat	beat	VB
60025	7315	13	the	the	DT
60025	7315	14	sugar	sugar	NN
60025	7315	15	gradually	gradually	RB
60025	7315	16	into	into	IN
60025	7315	17	them	-PRON-	PRP
60025	7315	18	,	,	,
60025	7315	19	adding	add	VBG
60025	7315	20	the	the	DT
60025	7315	21	spice	spice	NN
60025	7315	22	.	.	.
60025	7316	1	Next	next	JJ
60025	7316	2	stir	stir	NN
60025	7316	3	in	in	IN
60025	7316	4	the	the	DT
60025	7316	5	white	white	NN
60025	7316	6	of	of	IN
60025	7316	7	egg	egg	NN
60025	7316	8	,	,	,
60025	7316	9	then	then	RB
60025	7316	10	the	the	DT
60025	7316	11	flour	flour	NN
60025	7316	12	,	,	,
60025	7316	13	and	and	CC
60025	7316	14	lastly	lastly	RB
60025	7316	15	the	the	DT
60025	7316	16	almonds	almond	NNS
60025	7316	17	.	.	.
60025	7317	1	Add	add	VB
60025	7317	2	the	the	DT
60025	7317	3	juice	juice	NN
60025	7317	4	of	of	IN
60025	7317	5	a	a	DT
60025	7317	6	large	large	JJ
60025	7317	7	lemon	lemon	NN
60025	7317	8	.	.	.
60025	7318	1	Put	put	VB
60025	7318	2	the	the	DT
60025	7318	3	mixture	mixture	NN
60025	7318	4	into	into	IN
60025	7318	5	a	a	DT
60025	7318	6	square	square	JJ
60025	7318	7	tin	tin	NN
60025	7318	8	pan	pan	NN
60025	7318	9	,	,	,
60025	7318	10	(	(	-LRB-
60025	7318	11	well	well	UH
60025	7318	12	buttered	butter	VBN
60025	7318	13	,	,	,
60025	7318	14	)	)	-RRB-
60025	7318	15	or	or	CC
60025	7318	16	into	into	IN
60025	7318	17	a	a	DT
60025	7318	18	copper	copper	NN
60025	7318	19	or	or	CC
60025	7318	20	tin	tin	JJ
60025	7318	21	turban	turban	NN
60025	7318	22	-	-	HYPH
60025	7318	23	mould	mould	NN
60025	7318	24	,	,	,
60025	7318	25	and	and	CC
60025	7318	26	set	set	VBD
60025	7318	27	it	-PRON-	PRP
60025	7318	28	immediately	immediately	RB
60025	7318	29	in	in	IN
60025	7318	30	a	a	DT
60025	7318	31	brisk	brisk	JJ
60025	7318	32	oven	oven	NN
60025	7318	33	.	.	.
60025	7319	1	Ice	ice	VB
60025	7319	2	it	-PRON-	PRP
60025	7319	3	when	when	WRB
60025	7319	4	cool	cool	JJ
60025	7319	5	.	.	.
60025	7320	1	It	-PRON-	PRP
60025	7320	2	is	be	VBZ
60025	7320	3	best	good	JJS
60025	7320	4	if	if	IN
60025	7320	5	eaten	eat	VBN
60025	7320	6	fresh	fresh	JJ
60025	7320	7	.	.	.
60025	7321	1	You	-PRON-	PRP
60025	7321	2	may	may	MD
60025	7321	3	add	add	VB
60025	7321	4	a	a	DT
60025	7321	5	few	few	JJ
60025	7321	6	bitter	bitter	JJ
60025	7321	7	almonds	almond	NNS
60025	7321	8	to	to	IN
60025	7321	9	the	the	DT
60025	7321	10	sweet	sweet	JJ
60025	7321	11	ones	one	NNS
60025	7321	12	.	.	.
60025	7322	1	CUSTARD	CUSTARD	NNP
60025	7322	2	CAKES.--Mix	CAKES.--Mix	''
60025	7322	3	together	together	RB
60025	7322	4	a	a	DT
60025	7322	5	pound	pound	NN
60025	7322	6	of	of	IN
60025	7322	7	sifted	sift	VBN
60025	7322	8	flour	flour	NN
60025	7322	9	and	and	CC
60025	7322	10	a	a	DT
60025	7322	11	quarter	quarter	NN
60025	7322	12	of	of	IN
60025	7322	13	a	a	DT
60025	7322	14	pound	pound	NN
60025	7322	15	of	of	IN
60025	7322	16	powdered	powdered	JJ
60025	7322	17	loaf	loaf	NN
60025	7322	18	-	-	HYPH
60025	7322	19	sugar	sugar	NN
60025	7322	20	.	.	.
60025	7323	1	Divide	divide	VB
60025	7323	2	into	into	IN
60025	7323	3	four	four	CD
60025	7323	4	a	a	DT
60025	7323	5	pound	pound	NN
60025	7323	6	of	of	IN
60025	7323	7	fresh	fresh	JJ
60025	7323	8	butter	butter	NN
60025	7323	9	;	;	:
60025	7323	10	mix	mix	VB
60025	7323	11	one	one	CD
60025	7323	12	-	-	HYPH
60025	7323	13	fourth	fourth	NN
60025	7323	14	of	of	IN
60025	7323	15	it	-PRON-	PRP
60025	7323	16	with	with	IN
60025	7323	17	the	the	DT
60025	7323	18	flour	flour	NN
60025	7323	19	,	,	,
60025	7323	20	and	and	CC
60025	7323	21	make	make	VB
60025	7323	22	it	-PRON-	PRP
60025	7323	23	into	into	IN
60025	7323	24	a	a	DT
60025	7323	25	dough	dough	NN
60025	7323	26	.	.	.
60025	7324	1	Then	then	RB
60025	7324	2	roll	roll	VB
60025	7324	3	it	-PRON-	PRP
60025	7324	4	out	out	RP
60025	7324	5	,	,	,
60025	7324	6	and	and	CC
60025	7324	7	put	put	VBD
60025	7324	8	in	in	RP
60025	7324	9	the	the	DT
60025	7324	10	three	three	CD
60025	7324	11	remaining	remain	VBG
60025	7324	12	divisions	division	NNS
60025	7324	13	of	of	IN
60025	7324	14	the	the	DT
60025	7324	15	butter	butter	NN
60025	7324	16	at	at	IN
60025	7324	17	three	three	CD
60025	7324	18	more	more	JJR
60025	7324	19	rollings	rolling	NNS
60025	7324	20	.	.	.
60025	7325	1	Set	Set	VBD
60025	7325	2	the	the	DT
60025	7325	3	paste	paste	NN
60025	7325	4	in	in	IN
60025	7325	5	a	a	DT
60025	7325	6	cool	cool	JJ
60025	7325	7	place	place	NN
60025	7325	8	till	till	IN
60025	7325	9	the	the	DT
60025	7325	10	custard	custard	NN
60025	7325	11	is	be	VBZ
60025	7325	12	ready	ready	JJ
60025	7325	13	.	.	.
60025	7326	1	For	for	IN
60025	7326	2	the	the	DT
60025	7326	3	custard	custard	NN
60025	7326	4	,	,	,
60025	7326	5	beat	beat	VBD
60025	7326	6	very	very	RB
60025	7326	7	light	light	NN
60025	7326	8	the	the	DT
60025	7326	9	yolk	yolk	NN
60025	7326	10	only	only	RB
60025	7326	11	of	of	IN
60025	7326	12	eight	eight	CD
60025	7326	13	eggs	egg	NNS
60025	7326	14	,	,	,
60025	7326	15	and	and	CC
60025	7326	16	then	then	RB
60025	7326	17	stir	stir	VB
60025	7326	18	them	-PRON-	PRP
60025	7326	19	gradually	gradually	RB
60025	7326	20	into	into	IN
60025	7326	21	a	a	DT
60025	7326	22	pint	pint	NN
60025	7326	23	of	of	IN
60025	7326	24	rich	rich	JJ
60025	7326	25	cream	cream	NN
60025	7326	26	,	,	,
60025	7326	27	adding	add	VBG
60025	7326	28	three	three	CD
60025	7326	29	ounces	ounce	NNS
60025	7326	30	of	of	IN
60025	7326	31	powdered	powdered	JJ
60025	7326	32	white	white	NNP
60025	7326	33	sugar	sugar	NN
60025	7326	34	,	,	,
60025	7326	35	a	a	DT
60025	7326	36	grated	grate	VBN
60025	7326	37	nutmeg	nutmeg	NN
60025	7326	38	,	,	,
60025	7326	39	and	and	CC
60025	7326	40	ratafia	ratafia	NNP
60025	7326	41	,	,	,
60025	7326	42	peach	peach	NN
60025	7326	43	-	-	HYPH
60025	7326	44	water	water	NN
60025	7326	45	,	,	,
60025	7326	46	or	or	CC
60025	7326	47	essence	essence	NN
60025	7326	48	of	of	IN
60025	7326	49	lemon	lemon	NN
60025	7326	50	,	,	,
60025	7326	51	to	to	IN
60025	7326	52	your	-PRON-	PRP$
60025	7326	53	taste	taste	NN
60025	7326	54	.	.	.
60025	7327	1	Put	put	VB
60025	7327	2	the	the	DT
60025	7327	3	mixture	mixture	NN
60025	7327	4	into	into	IN
60025	7327	5	a	a	DT
60025	7327	6	deep	deep	JJ
60025	7327	7	dish	dish	NN
60025	7327	8	;	;	:
60025	7327	9	set	set	VB
60025	7327	10	it	-PRON-	PRP
60025	7327	11	in	in	IN
60025	7327	12	an	an	DT
60025	7327	13	iron	iron	NN
60025	7327	14	baking	baking	NN
60025	7327	15	pan	pan	NN
60025	7327	16	or	or	CC
60025	7327	17	a	a	DT
60025	7327	18	Dutch	Dutch	NNP
60025	7327	19	oven	oven	JJ
60025	7327	20	half	half	NN
60025	7327	21	full	full	JJ
60025	7327	22	of	of	IN
60025	7327	23	boiling	boil	VBG
60025	7327	24	water	water	NN
60025	7327	25	,	,	,
60025	7327	26	and	and	CC
60025	7327	27	bake	bake	VB
60025	7327	28	it	-PRON-	PRP
60025	7327	29	a	a	DT
60025	7327	30	quarter	quarter	NN
60025	7327	31	of	of	IN
60025	7327	32	an	an	DT
60025	7327	33	hour	hour	NN
60025	7327	34	.	.	.
60025	7328	1	Then	then	RB
60025	7328	2	put	put	VB
60025	7328	3	it	-PRON-	PRP
60025	7328	4	to	to	TO
60025	7328	5	cool	cool	VB
60025	7328	6	.	.	.
60025	7329	1	In	in	IN
60025	7329	2	the	the	DT
60025	7329	3	mean	mean	JJ
60025	7329	4	time	time	NN
60025	7329	5	roll	roll	VB
60025	7329	6	out	out	RP
60025	7329	7	the	the	DT
60025	7329	8	paste	paste	NN
60025	7329	9	into	into	IN
60025	7329	10	a	a	DT
60025	7329	11	thin	thin	JJ
60025	7329	12	sheet	sheet	NN
60025	7329	13	;	;	:
60025	7329	14	cut	cut	VB
60025	7329	15	it	-PRON-	PRP
60025	7329	16	into	into	IN
60025	7329	17	little	little	JJ
60025	7329	18	round	round	JJ
60025	7329	19	cakes	cake	NNS
60025	7329	20	about	about	IN
60025	7329	21	the	the	DT
60025	7329	22	size	size	NN
60025	7329	23	of	of	IN
60025	7329	24	a	a	DT
60025	7329	25	dollar	dollar	NN
60025	7329	26	,	,	,
60025	7329	27	and	and	CC
60025	7329	28	bake	bake	VB
60025	7329	29	them	-PRON-	PRP
60025	7329	30	on	on	IN
60025	7329	31	flat	flat	JJ
60025	7329	32	tins	tin	NNS
60025	7329	33	.	.	.
60025	7330	1	When	when	WRB
60025	7330	2	they	-PRON-	PRP
60025	7330	3	are	be	VBP
60025	7330	4	done	do	VBN
60025	7330	5	,	,	,
60025	7330	6	spread	spread	VB
60025	7330	7	some	some	DT
60025	7330	8	of	of	IN
60025	7330	9	the	the	DT
60025	7330	10	cakes	cake	NNS
60025	7330	11	thickly	thickly	RB
60025	7330	12	with	with	IN
60025	7330	13	the	the	DT
60025	7330	14	custard	custard	NN
60025	7330	15	,	,	,
60025	7330	16	and	and	CC
60025	7330	17	lay	lie	VBD
60025	7330	18	others	other	NNS
60025	7330	19	on	on	IN
60025	7330	20	the	the	DT
60025	7330	21	top	top	NN
60025	7330	22	of	of	IN
60025	7330	23	them	-PRON-	PRP
60025	7330	24	,	,	,
60025	7330	25	making	make	VBG
60025	7330	26	them	-PRON-	PRP
60025	7330	27	fit	fit	VB
60025	7330	28	closely	closely	RB
60025	7330	29	in	in	IN
60025	7330	30	the	the	DT
60025	7330	31	manner	manner	NN
60025	7330	32	of	of	IN
60025	7330	33	lids	lid	NNS
60025	7330	34	.	.	.
60025	7331	1	You	-PRON-	PRP
60025	7331	2	may	may	MD
60025	7331	3	bake	bake	VB
60025	7331	4	the	the	DT
60025	7331	5	paste	paste	NN
60025	7331	6	in	in	IN
60025	7331	7	patty	patty	NNP
60025	7331	8	-	-	HYPH
60025	7331	9	pans	pan	NNS
60025	7331	10	like	like	IN
60025	7331	11	shells	shell	NNS
60025	7331	12	,	,	,
60025	7331	13	and	and	CC
60025	7331	14	put	put	VBD
60025	7331	15	in	in	IN
60025	7331	16	the	the	DT
60025	7331	17	custard	custard	NN
60025	7331	18	after	after	IN
60025	7331	19	they	-PRON-	PRP
60025	7331	20	come	come	VBP
60025	7331	21	out	out	IN
60025	7331	22	of	of	IN
60025	7331	23	the	the	DT
60025	7331	24	oven	oven	NN
60025	7331	25	.	.	.
60025	7332	1	If	if	IN
60025	7332	2	the	the	DT
60025	7332	3	custard	custard	NN
60025	7332	4	is	be	VBZ
60025	7332	5	baked	bake	VBN
60025	7332	6	in	in	IN
60025	7332	7	the	the	DT
60025	7332	8	paste	paste	NN
60025	7332	9	,	,	,
60025	7332	10	it	-PRON-	PRP
60025	7332	11	will	will	MD
60025	7332	12	be	be	VB
60025	7332	13	clammy	clammy	JJ
60025	7332	14	and	and	CC
60025	7332	15	heavy	heavy	JJ
60025	7332	16	at	at	IN
60025	7332	17	the	the	DT
60025	7332	18	bottom	bottom	NN
60025	7332	19	.	.	.
60025	7333	1	You	-PRON-	PRP
60025	7333	2	may	may	MD
60025	7333	3	flavour	flavour	VB
60025	7333	4	the	the	DT
60025	7333	5	custard	custard	NN
60025	7333	6	with	with	IN
60025	7333	7	vanilla	vanilla	NN
60025	7333	8	.	.	.
60025	7334	1	HONEY	HONEY	NNP
60025	7334	2	GINGER	GINGER	NNP
60025	7334	3	CAKE.--Rub	CAKE.--Rub	VBG
60025	7334	4	together	together	RB
60025	7334	5	a	a	DT
60025	7334	6	pound	pound	NN
60025	7334	7	of	of	IN
60025	7334	8	sifted	sift	VBN
60025	7334	9	flour	flour	NN
60025	7334	10	and	and	CC
60025	7334	11	three	three	CD
60025	7334	12	-	-	HYPH
60025	7334	13	quarters	quarter	NNS
60025	7334	14	of	of	IN
60025	7334	15	a	a	DT
60025	7334	16	pound	pound	NN
60025	7334	17	of	of	IN
60025	7334	18	fresh	fresh	JJ
60025	7334	19	butter	butter	NN
60025	7334	20	.	.	.
60025	7335	1	Mix	mix	VB
60025	7335	2	in	in	RP
60025	7335	3	,	,	,
60025	7335	4	a	a	DT
60025	7335	5	tea	tea	NN
60025	7335	6	-	-	HYPH
60025	7335	7	cup	cup	NN
60025	7335	8	of	of	IN
60025	7335	9	fine	fine	JJ
60025	7335	10	brown	brown	JJ
60025	7335	11	sugar	sugar	NN
60025	7335	12	,	,	,
60025	7335	13	two	two	CD
60025	7335	14	large	large	JJ
60025	7335	15	table	table	NN
60025	7335	16	-	-	HYPH
60025	7335	17	spoonfuls	spoonful	NNS
60025	7335	18	of	of	IN
60025	7335	19	strong	strong	JJ
60025	7335	20	ginger	ginger	NN
60025	7335	21	,	,	,
60025	7335	22	and	and	CC
60025	7335	23	(	(	-LRB-
60025	7335	24	if	if	IN
60025	7335	25	you	-PRON-	PRP
60025	7335	26	like	like	VBP
60025	7335	27	them	-PRON-	PRP
60025	7335	28	)	)	-RRB-
60025	7335	29	two	two	CD
60025	7335	30	table	table	NN
60025	7335	31	-	-	HYPH
60025	7335	32	spoonfuls	spoonful	NNS
60025	7335	33	of	of	IN
60025	7335	34	carraway	carraway	NN
60025	7335	35	seeds	seed	NNS
60025	7335	36	.	.	.
60025	7336	1	Having	have	VBG
60025	7336	2	beaten	beat	VBN
60025	7336	3	five	five	CD
60025	7336	4	eggs	egg	NNS
60025	7336	5	,	,	,
60025	7336	6	add	add	VB
60025	7336	7	them	-PRON-	PRP
60025	7336	8	to	to	IN
60025	7336	9	the	the	DT
60025	7336	10	mixture	mixture	NN
60025	7336	11	alternately	alternately	RB
60025	7336	12	with	with	IN
60025	7336	13	a	a	DT
60025	7336	14	pint	pint	NN
60025	7336	15	of	of	IN
60025	7336	16	strained	strained	JJ
60025	7336	17	honey	honey	NN
60025	7336	18	;	;	,
60025	7336	19	stirring	stir	VBG
60025	7336	20	in	in	RP
60025	7336	21	towards	towards	IN
60025	7336	22	the	the	DT
60025	7336	23	last	last	JJ
60025	7336	24	a	a	DT
60025	7336	25	small	small	JJ
60025	7336	26	tea	tea	NN
60025	7336	27	-	-	HYPH
60025	7336	28	spoonful	spoonful	JJ
60025	7336	29	of	of	IN
60025	7336	30	pearl	pearl	NN
60025	7336	31	-	-	HYPH
60025	7336	32	ash	ash	NNP
60025	7336	33	,	,	,
60025	7336	34	that	that	WDT
60025	7336	35	has	have	VBZ
60025	7336	36	been	be	VBN
60025	7336	37	melted	melt	VBN
60025	7336	38	in	in	IN
60025	7336	39	a	a	DT
60025	7336	40	very	very	RB
60025	7336	41	little	little	JJ
60025	7336	42	vinegar	vinegar	NN
60025	7336	43	.	.	.
60025	7337	1	Having	have	VBG
60025	7337	2	beaten	beat	VBN
60025	7337	3	or	or	CC
60025	7337	4	stirred	stir	VBD
60025	7337	5	the	the	DT
60025	7337	6	mixture	mixture	NN
60025	7337	7	long	long	RB
60025	7337	8	enough	enough	RB
60025	7337	9	to	to	TO
60025	7337	10	make	make	VB
60025	7337	11	it	-PRON-	PRP
60025	7337	12	perfectly	perfectly	RB
60025	7337	13	light	light	JJ
60025	7337	14	,	,	,
60025	7337	15	transfer	transfer	VB
60025	7337	16	it	-PRON-	PRP
60025	7337	17	to	to	IN
60025	7337	18	a	a	DT
60025	7337	19	square	square	JJ
60025	7337	20	iron	iron	NN
60025	7337	21	or	or	CC
60025	7337	22	block	block	NN
60025	7337	23	-	-	HYPH
60025	7337	24	tin	tin	NN
60025	7337	25	pan	pan	NN
60025	7337	26	,	,	,
60025	7337	27	(	(	-LRB-
60025	7337	28	which	which	WDT
60025	7337	29	must	must	MD
60025	7337	30	be	be	VB
60025	7337	31	well	well	RB
60025	7337	32	buttered	butter	VBN
60025	7337	33	,	,	,
60025	7337	34	)	)	-RRB-
60025	7337	35	put	put	VBD
60025	7337	36	it	-PRON-	PRP
60025	7337	37	into	into	IN
60025	7337	38	a	a	DT
60025	7337	39	moderate	moderate	JJ
60025	7337	40	oven	oven	NN
60025	7337	41	,	,	,
60025	7337	42	and	and	CC
60025	7337	43	bake	bake	VB
60025	7337	44	it	-PRON-	PRP
60025	7337	45	an	an	DT
60025	7337	46	hour	hour	NN
60025	7337	47	or	or	CC
60025	7337	48	more	more	JJR
60025	7337	49	,	,	,
60025	7337	50	in	in	IN
60025	7337	51	proportion	proportion	NN
60025	7337	52	to	to	IN
60025	7337	53	its	-PRON-	PRP$
60025	7337	54	thickness	thickness	NN
60025	7337	55	.	.	.
60025	7338	1	When	when	WRB
60025	7338	2	cool	cool	JJ
60025	7338	3	,	,	,
60025	7338	4	cut	cut	VBD
60025	7338	5	it	-PRON-	PRP
60025	7338	6	into	into	IN
60025	7338	7	squares	square	NNS
60025	7338	8	.	.	.
60025	7339	1	It	-PRON-	PRP
60025	7339	2	is	be	VBZ
60025	7339	3	best	good	JJS
60025	7339	4	if	if	IN
60025	7339	5	eaten	eat	VBN
60025	7339	6	fresh	fresh	JJ
60025	7339	7	,	,	,
60025	7339	8	but	but	CC
60025	7339	9	it	-PRON-	PRP
60025	7339	10	will	will	MD
60025	7339	11	keep	keep	VB
60025	7339	12	very	very	RB
60025	7339	13	well	well	RB
60025	7339	14	a	a	DT
60025	7339	15	week	week	NN
60025	7339	16	.	.	.
60025	7340	1	ROCK	ROCK	NNP
60025	7340	2	CAKE.--Blanch	CAKE.--Blanch	NNP
60025	7340	3	three	three	CD
60025	7340	4	-	-	HYPH
60025	7340	5	quarters	quarter	NNS
60025	7340	6	of	of	IN
60025	7340	7	a	a	DT
60025	7340	8	pound	pound	NN
60025	7340	9	of	of	IN
60025	7340	10	shelled	shell	VBN
60025	7340	11	sweet	sweet	JJ
60025	7340	12	almonds	almond	NNS
60025	7340	13	,	,	,
60025	7340	14	and	and	CC
60025	7340	15	bruise	bruise	VB
60025	7340	16	them	-PRON-	PRP
60025	7340	17	fine	fine	RB
60025	7340	18	in	in	IN
60025	7340	19	a	a	DT
60025	7340	20	mortar	mortar	NN
60025	7340	21	,	,	,
60025	7340	22	but	but	CC
60025	7340	23	not	not	RB
60025	7340	24	to	to	IN
60025	7340	25	a	a	DT
60025	7340	26	smooth	smooth	JJ
60025	7340	27	paste	paste	NN
60025	7340	28	as	as	IN
60025	7340	29	for	for	IN
60025	7340	30	maccaroons	maccaroon	NNS
60025	7340	31	.	.	.
60025	7341	1	Add	add	VB
60025	7341	2	,	,	,
60025	7341	3	as	as	IN
60025	7341	4	you	-PRON-	PRP
60025	7341	5	pound	pound	VBP
60025	7341	6	them	-PRON-	PRP
60025	7341	7	,	,	,
60025	7341	8	a	a	DT
60025	7341	9	little	little	JJ
60025	7341	10	rose	rose	NN
60025	7341	11	-	-	HYPH
60025	7341	12	water	water	NN
60025	7341	13	.	.	.
60025	7342	1	Beat	beat	VB
60025	7342	2	to	to	IN
60025	7342	3	a	a	DT
60025	7342	4	stiff	stiff	JJ
60025	7342	5	froth	froth	NN
60025	7342	6	the	the	DT
60025	7342	7	whites	white	NNS
60025	7342	8	of	of	IN
60025	7342	9	four	four	CD
60025	7342	10	eggs	egg	NNS
60025	7342	11	,	,	,
60025	7342	12	and	and	CC
60025	7342	13	then	then	RB
60025	7342	14	beat	beat	VBD
60025	7342	15	in	in	IN
60025	7342	16	gradually	gradually	RB
60025	7342	17	a	a	DT
60025	7342	18	pound	pound	NN
60025	7342	19	of	of	IN
60025	7342	20	powdered	powdered	JJ
60025	7342	21	loaf	loaf	NN
60025	7342	22	-	-	HYPH
60025	7342	23	sugar	sugar	NN
60025	7342	24	.	.	.
60025	7343	1	Add	add	VB
60025	7343	2	the	the	DT
60025	7343	3	juice	juice	NN
60025	7343	4	of	of	IN
60025	7343	5	a	a	DT
60025	7343	6	lemon	lemon	NN
60025	7343	7	.	.	.
60025	7344	1	Then	then	RB
60025	7344	2	mix	mix	VB
60025	7344	3	in	in	IN
60025	7344	4	the	the	DT
60025	7344	5	pounded	pound	VBN
60025	7344	6	almonds	almond	NNS
60025	7344	7	.	.	.
60025	7345	1	Flour	flour	VB
60025	7345	2	your	-PRON-	PRP$
60025	7345	3	hands	hand	NNS
60025	7345	4	,	,	,
60025	7345	5	and	and	CC
60025	7345	6	make	make	VB
60025	7345	7	the	the	DT
60025	7345	8	mixture	mixture	NN
60025	7345	9	into	into	IN
60025	7345	10	little	little	JJ
60025	7345	11	cones	cone	NNS
60025	7345	12	or	or	CC
60025	7345	13	pointed	pointed	JJ
60025	7345	14	cakes	cake	NNS
60025	7345	15	.	.	.
60025	7346	1	Spread	Spread	VBN
60025	7346	2	sheets	sheet	NNS
60025	7346	3	of	of	IN
60025	7346	4	damp	damp	JJ
60025	7346	5	,	,	,
60025	7346	6	thin	thin	JJ
60025	7346	7	,	,	,
60025	7346	8	white	white	JJ
60025	7346	9	paper	paper	NN
60025	7346	10	on	on	IN
60025	7346	11	buttered	buttered	JJ
60025	7346	12	sheets	sheet	NNS
60025	7346	13	of	of	IN
60025	7346	14	tin	tin	NN
60025	7346	15	,	,	,
60025	7346	16	and	and	CC
60025	7346	17	put	put	VBD
60025	7346	18	the	the	DT
60025	7346	19	rock	rock	NN
60025	7346	20	cakes	cake	NNS
60025	7346	21	on	on	IN
60025	7346	22	it	-PRON-	PRP
60025	7346	23	,	,	,
60025	7346	24	rather	rather	RB
60025	7346	25	far	far	RB
60025	7346	26	apart	apart	RB
60025	7346	27	.	.	.
60025	7347	1	Sprinkle	sprinkle	VB
60025	7347	2	each	each	DT
60025	7347	3	with	with	IN
60025	7347	4	powdered	powdered	JJ
60025	7347	5	loaf	loaf	NN
60025	7347	6	-	-	HYPH
60025	7347	7	sugar	sugar	NN
60025	7347	8	.	.	.
60025	7348	1	Bake	bake	VB
60025	7348	2	them	-PRON-	PRP
60025	7348	3	of	of	IN
60025	7348	4	a	a	DT
60025	7348	5	pale	pale	JJ
60025	7348	6	brown	brown	NN
60025	7348	7	,	,	,
60025	7348	8	in	in	IN
60025	7348	9	a	a	DT
60025	7348	10	brisk	brisk	JJ
60025	7348	11	oven	oven	NN
60025	7348	12	.	.	.
60025	7349	1	They	-PRON-	PRP
60025	7349	2	will	will	MD
60025	7349	3	be	be	VB
60025	7349	4	done	do	VBN
60025	7349	5	in	in	IN
60025	7349	6	a	a	DT
60025	7349	7	few	few	JJ
60025	7349	8	minutes	minute	NNS
60025	7349	9	.	.	.
60025	7350	1	When	when	WRB
60025	7350	2	cold	cold	JJ
60025	7350	3	,	,	,
60025	7350	4	take	take	VB
60025	7350	5	them	-PRON-	PRP
60025	7350	6	off	off	IN
60025	7350	7	the	the	DT
60025	7350	8	papers	paper	NNS
60025	7350	9	.	.	.
60025	7351	1	FROZEN	FROZEN	NNP
60025	7351	2	CUSTARD.--Slice	custard.--slice	VBP
60025	7351	3	a	a	DT
60025	7351	4	vanilla	vanilla	NN
60025	7351	5	bean	bean	NN
60025	7351	6	,	,	,
60025	7351	7	and	and	CC
60025	7351	8	boil	boil	VB
60025	7351	9	it	-PRON-	PRP
60025	7351	10	slowly	slowly	RB
60025	7351	11	in	in	IN
60025	7351	12	half	half	PDT
60025	7351	13	a	a	DT
60025	7351	14	pint	pint	NN
60025	7351	15	of	of	IN
60025	7351	16	milk	milk	NN
60025	7351	17	,	,	,
60025	7351	18	till	till	IN
60025	7351	19	all	all	PDT
60025	7351	20	the	the	DT
60025	7351	21	strength	strength	NN
60025	7351	22	is	be	VBZ
60025	7351	23	extracted	extract	VBN
60025	7351	24	and	and	CC
60025	7351	25	the	the	DT
60025	7351	26	milk	milk	NN
60025	7351	27	highly	highly	RB
60025	7351	28	flavoured	flavour	VBN
60025	7351	29	with	with	IN
60025	7351	30	the	the	DT
60025	7351	31	vanilla	vanilla	NN
60025	7351	32	.	.	.
60025	7352	1	Then	then	RB
60025	7352	2	strain	strain	VB
60025	7352	3	it	-PRON-	PRP
60025	7352	4	,	,	,
60025	7352	5	and	and	CC
60025	7352	6	set	set	VBD
60025	7352	7	it	-PRON-	PRP
60025	7352	8	aside	aside	RB
60025	7352	9	.	.	.
60025	7353	1	Mix	mix	VB
60025	7353	2	a	a	DT
60025	7353	3	quart	quart	NN
60025	7353	4	of	of	IN
60025	7353	5	cream	cream	NN
60025	7353	6	and	and	CC
60025	7353	7	a	a	DT
60025	7353	8	pint	pint	NN
60025	7353	9	of	of	IN
60025	7353	10	milk	milk	NN
60025	7353	11	,	,	,
60025	7353	12	or	or	CC
60025	7353	13	,	,	,
60025	7353	14	if	if	IN
60025	7353	15	you	-PRON-	PRP
60025	7353	16	can	can	MD
60025	7353	17	not	not	RB
60025	7353	18	procure	procure	VB
60025	7353	19	cream	cream	NN
60025	7353	20	,	,	,
60025	7353	21	take	take	VB
60025	7353	22	three	three	CD
60025	7353	23	pints	pint	NNS
60025	7353	24	of	of	IN
60025	7353	25	rich	rich	JJ
60025	7353	26	milk	milk	NN
60025	7353	27	,	,	,
60025	7353	28	and	and	CC
60025	7353	29	put	put	VBD
60025	7353	30	them	-PRON-	PRP
60025	7353	31	into	into	IN
60025	7353	32	a	a	DT
60025	7353	33	skillet	skillet	JJ
60025	7353	34	or	or	CC
60025	7353	35	sauce	sauce	NN
60025	7353	36	-	-	HYPH
60025	7353	37	pan	pan	NN
60025	7353	38	.	.	.
60025	7354	1	Set	set	VB
60025	7354	2	it	-PRON-	PRP
60025	7354	3	on	on	IN
60025	7354	4	hot	hot	JJ
60025	7354	5	coals	coal	NNS
60025	7354	6	,	,	,
60025	7354	7	and	and	CC
60025	7354	8	boil	boil	VB
60025	7354	9	it	-PRON-	PRP
60025	7354	10	.	.	.
60025	7355	1	When	when	WRB
60025	7355	2	it	-PRON-	PRP
60025	7355	3	has	have	VBZ
60025	7355	4	come	come	VBN
60025	7355	5	to	to	IN
60025	7355	6	a	a	DT
60025	7355	7	boil	boil	NN
60025	7355	8	,	,	,
60025	7355	9	mix	mix	VB
60025	7355	10	a	a	DT
60025	7355	11	table	table	NN
60025	7355	12	-	-	HYPH
60025	7355	13	spoonful	spoonful	JJ
60025	7355	14	of	of	IN
60025	7355	15	flour	flour	NN
60025	7355	16	in	in	IN
60025	7355	17	three	three	CD
60025	7355	18	table	table	NN
60025	7355	19	-	-	HYPH
60025	7355	20	spoonfuls	spoonful	NNS
60025	7355	21	of	of	IN
60025	7355	22	milk	milk	NN
60025	7355	23	,	,	,
60025	7355	24	and	and	CC
60025	7355	25	stir	stir	VB
60025	7355	26	it	-PRON-	PRP
60025	7355	27	into	into	IN
60025	7355	28	the	the	DT
60025	7355	29	boiling	boil	VBG
60025	7355	30	liquid	liquid	NN
60025	7355	31	.	.	.
60025	7356	1	Afterwards	afterwards	RB
60025	7356	2	add	add	VB
60025	7356	3	six	six	CD
60025	7356	4	eggs	egg	NNS
60025	7356	5	,	,	,
60025	7356	6	(	(	-LRB-
60025	7356	7	which	which	WDT
60025	7356	8	have	have	VBP
60025	7356	9	been	be	VBN
60025	7356	10	beaten	beat	VBN
60025	7356	11	up	up	RP
60025	7356	12	with	with	IN
60025	7356	13	two	two	CD
60025	7356	14	table	table	NN
60025	7356	15	-	-	HYPH
60025	7356	16	spoonfuls	spoonful	NNS
60025	7356	17	of	of	IN
60025	7356	18	milk	milk	NN
60025	7356	19	,	,	,
60025	7356	20	)	)	-RRB-
60025	7356	21	pouring	pour	VBG
60025	7356	22	them	-PRON-	PRP
60025	7356	23	slowly	slowly	RB
60025	7356	24	into	into	IN
60025	7356	25	the	the	DT
60025	7356	26	mixture	mixture	NN
60025	7356	27	.	.	.
60025	7357	1	Take	take	VB
60025	7357	2	care	care	NN
60025	7357	3	to	to	TO
60025	7357	4	stir	stir	VB
60025	7357	5	it	-PRON-	PRP
60025	7357	6	all	all	PDT
60025	7357	7	the	the	DT
60025	7357	8	time	time	NN
60025	7357	9	it	-PRON-	PRP
60025	7357	10	is	be	VBZ
60025	7357	11	boiling	boil	VBG
60025	7357	12	.	.	.
60025	7358	1	Five	five	CD
60025	7358	2	minutes	minute	NNS
60025	7358	3	after	after	RB
60025	7358	4	,	,	,
60025	7358	5	stir	stir	VB
60025	7358	6	in	in	IN
60025	7358	7	gradually	gradually	RB
60025	7358	8	half	half	PDT
60025	7358	9	a	a	DT
60025	7358	10	pound	pound	NN
60025	7358	11	of	of	IN
60025	7358	12	powdered	powdered	JJ
60025	7358	13	loaf	loaf	NN
60025	7358	14	-	-	HYPH
60025	7358	15	sugar	sugar	NN
60025	7358	16	,	,	,
60025	7358	17	and	and	CC
60025	7358	18	then	then	RB
60025	7358	19	the	the	DT
60025	7358	20	decoction	decoction	NN
60025	7358	21	of	of	IN
60025	7358	22	vanilla	vanilla	NN
60025	7358	23	.	.	.
60025	7359	1	Having	have	VBG
60025	7359	2	stirred	stir	VBN
60025	7359	3	it	-PRON-	PRP
60025	7359	4	hard	hard	RB
60025	7359	5	a	a	DT
60025	7359	6	few	few	JJ
60025	7359	7	moments	moment	NNS
60025	7359	8	,	,	,
60025	7359	9	take	take	VB
60025	7359	10	it	-PRON-	PRP
60025	7359	11	off	off	IN
60025	7359	12	the	the	DT
60025	7359	13	fire	fire	NN
60025	7359	14	,	,	,
60025	7359	15	and	and	CC
60025	7359	16	set	set	VBD
60025	7359	17	it	-PRON-	PRP
60025	7359	18	to	to	TO
60025	7359	19	cool	cool	VB
60025	7359	20	.	.	.
60025	7360	1	When	when	WRB
60025	7360	2	quite	quite	RB
60025	7360	3	cold	cold	JJ
60025	7360	4	,	,	,
60025	7360	5	put	put	VB
60025	7360	6	it	-PRON-	PRP
60025	7360	7	into	into	IN
60025	7360	8	a	a	DT
60025	7360	9	mould	mould	NN
60025	7360	10	and	and	CC
60025	7360	11	freeze	freeze	VB
60025	7360	12	it	-PRON-	PRP
60025	7360	13	,	,	,
60025	7360	14	as	as	IN
60025	7360	15	you	-PRON-	PRP
60025	7360	16	would	would	MD
60025	7360	17	ice	ice	NN
60025	7360	18	-	-	HYPH
60025	7360	19	cream	cream	NN
60025	7360	20	,	,	,
60025	7360	21	for	for	IN
60025	7360	22	which	which	WDT
60025	7360	23	it	-PRON-	PRP
60025	7360	24	frequently	frequently	RB
60025	7360	25	passes	pass	VBZ
60025	7360	26	.	.	.
60025	7361	1	You	-PRON-	PRP
60025	7361	2	may	may	MD
60025	7361	3	flavour	flavour	VB
60025	7361	4	it	-PRON-	PRP
60025	7361	5	with	with	IN
60025	7361	6	the	the	DT
60025	7361	7	juice	juice	NN
60025	7361	8	of	of	IN
60025	7361	9	two	two	CD
60025	7361	10	large	large	JJ
60025	7361	11	lemons	lemon	NNS
60025	7361	12	,	,	,
60025	7361	13	stirred	stir	VBN
60025	7361	14	in	in	IN
60025	7361	15	just	just	RB
60025	7361	16	before	before	IN
60025	7361	17	you	-PRON-	PRP
60025	7361	18	take	take	VBP
60025	7361	19	it	-PRON-	PRP
60025	7361	20	from	from	IN
60025	7361	21	the	the	DT
60025	7361	22	fire	fire	NN
60025	7361	23	,	,	,
60025	7361	24	or	or	CC
60025	7361	25	with	with	IN
60025	7361	26	a	a	DT
60025	7361	27	quarter	quarter	NN
60025	7361	28	of	of	IN
60025	7361	29	a	a	DT
60025	7361	30	pound	pound	NN
60025	7361	31	of	of	IN
60025	7361	32	shelled	shell	VBN
60025	7361	33	bitter	bitter	JJ
60025	7361	34	almonds	almond	NNS
60025	7361	35	,	,	,
60025	7361	36	blanched	blanch	VBD
60025	7361	37	,	,	,
60025	7361	38	pounded	pound	VBD
60025	7361	39	in	in	IN
60025	7361	40	a	a	DT
60025	7361	41	mortar	mortar	NN
60025	7361	42	with	with	IN
60025	7361	43	rose	rose	NN
60025	7361	44	-	-	HYPH
60025	7361	45	water	water	NN
60025	7361	46	,	,	,
60025	7361	47	and	and	CC
60025	7361	48	then	then	RB
60025	7361	49	boiled	boil	VBD
60025	7361	50	in	in	IN
60025	7361	51	half	half	PDT
60025	7361	52	a	a	DT
60025	7361	53	pint	pint	NN
60025	7361	54	of	of	IN
60025	7361	55	milk	milk	NN
60025	7361	56	,	,	,
60025	7361	57	till	till	IN
60025	7361	58	the	the	DT
60025	7361	59	flavour	flavour	NN
60025	7361	60	is	be	VBZ
60025	7361	61	extracted	extract	VBN
60025	7361	62	.	.	.
60025	7362	1	Then	then	RB
60025	7362	2	use	use	VB
60025	7362	3	the	the	DT
60025	7362	4	milk	milk	NN
60025	7362	5	only	only	RB
60025	7362	6	.	.	.
60025	7363	1	CHERRY	cherry	NN
60025	7363	2	CORDIAL.--Take	cordial.--take	VBP
60025	7363	3	a	a	DT
60025	7363	4	bushel	bushel	NN
60025	7363	5	of	of	IN
60025	7363	6	fine	fine	JJ
60025	7363	7	ripe	ripe	JJ
60025	7363	8	cherries	cherry	NNS
60025	7363	9	,	,	,
60025	7363	10	either	either	CC
60025	7363	11	red	red	JJ
60025	7363	12	or	or	CC
60025	7363	13	black	black	JJ
60025	7363	14	,	,	,
60025	7363	15	or	or	CC
60025	7363	16	mixed	mixed	JJ
60025	7363	17	;	;	:
60025	7363	18	stone	stone	VB
60025	7363	19	them	-PRON-	PRP
60025	7363	20	,	,	,
60025	7363	21	put	put	VBD
60025	7363	22	them	-PRON-	PRP
60025	7363	23	into	into	IN
60025	7363	24	a	a	DT
60025	7363	25	clean	clean	JJ
60025	7363	26	wooden	wooden	JJ
60025	7363	27	vessel	vessel	NN
60025	7363	28	,	,	,
60025	7363	29	and	and	CC
60025	7363	30	mash	mash	VB
60025	7363	31	them	-PRON-	PRP
60025	7363	32	with	with	IN
60025	7363	33	a	a	DT
60025	7363	34	mallet	mallet	NN
60025	7363	35	or	or	CC
60025	7363	36	beetle	beetle	NN
60025	7363	37	.	.	.
60025	7364	1	Then	then	RB
60025	7364	2	boil	boil	VB
60025	7364	3	them	-PRON-	PRP
60025	7364	4	about	about	RB
60025	7364	5	ten	ten	CD
60025	7364	6	minutes	minute	NNS
60025	7364	7	,	,	,
60025	7364	8	and	and	CC
60025	7364	9	strain	strain	VB
60025	7364	10	the	the	DT
60025	7364	11	juice	juice	NN
60025	7364	12	.	.	.
60025	7365	1	To	to	IN
60025	7365	2	each	each	DT
60025	7365	3	quart	quart	NN
60025	7365	4	of	of	IN
60025	7365	5	juice	juice	NN
60025	7365	6	allow	allow	VBP
60025	7365	7	a	a	DT
60025	7365	8	quart	quart	NN
60025	7365	9	of	of	IN
60025	7365	10	water	water	NN
60025	7365	11	,	,	,
60025	7365	12	a	a	DT
60025	7365	13	pound	pound	NN
60025	7365	14	of	of	IN
60025	7365	15	sugar	sugar	NN
60025	7365	16	,	,	,
60025	7365	17	and	and	CC
60025	7365	18	a	a	DT
60025	7365	19	quart	quart	NN
60025	7365	20	of	of	IN
60025	7365	21	brandy	brandy	NN
60025	7365	22	.	.	.
60025	7366	1	Boil	Boil	NNP
60025	7366	2	in	in	IN
60025	7366	3	the	the	DT
60025	7366	4	water	water	NN
60025	7366	5	(	(	-LRB-
60025	7366	6	before	before	IN
60025	7366	7	you	-PRON-	PRP
60025	7366	8	mix	mix	VBP
60025	7366	9	it	-PRON-	PRP
60025	7366	10	with	with	IN
60025	7366	11	the	the	DT
60025	7366	12	juice	juice	NN
60025	7366	13	)	)	-RRB-
60025	7366	14	two	two	CD
60025	7366	15	ounces	ounce	NNS
60025	7366	16	of	of	IN
60025	7366	17	cloves	clove	NNS
60025	7366	18	,	,	,
60025	7366	19	and	and	CC
60025	7366	20	four	four	CD
60025	7366	21	ounces	ounce	NNS
60025	7366	22	of	of	IN
60025	7366	23	cinnamon	cinnamon	NN
60025	7366	24	;	;	:
60025	7366	25	then	then	RB
60025	7366	26	strain	strain	VB
60025	7366	27	out	out	RP
60025	7366	28	the	the	DT
60025	7366	29	spice	spice	NN
60025	7366	30	.	.	.
60025	7367	1	Put	put	VB
60025	7367	2	the	the	DT
60025	7367	3	mixture	mixture	NN
60025	7367	4	into	into	IN
60025	7367	5	a	a	DT
60025	7367	6	stone	stone	NN
60025	7367	7	jug	jug	NN
60025	7367	8	,	,	,
60025	7367	9	or	or	CC
60025	7367	10	a	a	DT
60025	7367	11	demijohn	demijohn	NN
60025	7367	12	,	,	,
60025	7367	13	and	and	CC
60025	7367	14	cork	cork	VB
60025	7367	15	it	-PRON-	PRP
60025	7367	16	tightly	tightly	RB
60025	7367	17	.	.	.
60025	7368	1	Bottle	bottle	VB
60025	7368	2	it	-PRON-	PRP
60025	7368	3	in	in	IN
60025	7368	4	two	two	CD
60025	7368	5	or	or	CC
60025	7368	6	three	three	CD
60025	7368	7	months	month	NNS
60025	7368	8	.	.	.
60025	7369	1	COMMON	COMMON	NNP
60025	7369	2	ICE	ICE	NNP
60025	7369	3	CREAM.--Split	CREAM.--Split	VBN
60025	7369	4	into	into	IN
60025	7369	5	pieces	piece	NNS
60025	7369	6	a	a	DT
60025	7369	7	vanilla	vanilla	NN
60025	7369	8	bean	bean	NN
60025	7369	9	,	,	,
60025	7369	10	and	and	CC
60025	7369	11	boil	boil	VB
60025	7369	12	it	-PRON-	PRP
60025	7369	13	in	in	IN
60025	7369	14	a	a	DT
60025	7369	15	very	very	RB
60025	7369	16	little	little	JJ
60025	7369	17	milk	milk	NN
60025	7369	18	till	till	IN
60025	7369	19	the	the	DT
60025	7369	20	flavour	flavour	NN
60025	7369	21	is	be	VBZ
60025	7369	22	well	well	RB
60025	7369	23	extracted	extract	VBN
60025	7369	24	;	;	:
60025	7369	25	then	then	RB
60025	7369	26	strain	strain	VB
60025	7369	27	it	-PRON-	PRP
60025	7369	28	.	.	.
60025	7370	1	Mix	mix	VB
60025	7370	2	two	two	CD
60025	7370	3	table	table	NN
60025	7370	4	-	-	HYPH
60025	7370	5	spoonfuls	spoonful	NNS
60025	7370	6	of	of	IN
60025	7370	7	arrow	arrow	NN
60025	7370	8	-	-	HYPH
60025	7370	9	root	root	NN
60025	7370	10	powder	powder	NN
60025	7370	11	,	,	,
60025	7370	12	or	or	CC
60025	7370	13	the	the	DT
60025	7370	14	same	same	JJ
60025	7370	15	quantity	quantity	NN
60025	7370	16	of	of	IN
60025	7370	17	fine	fine	JJ
60025	7370	18	powdered	powder	VBN
60025	7370	19	starch	starch	NN
60025	7370	20	with	with	IN
60025	7370	21	just	just	RB
60025	7370	22	sufficient	sufficient	JJ
60025	7370	23	cold	cold	JJ
60025	7370	24	milk	milk	NN
60025	7370	25	to	to	TO
60025	7370	26	make	make	VB
60025	7370	27	it	-PRON-	PRP
60025	7370	28	a	a	DT
60025	7370	29	thin	thin	JJ
60025	7370	30	paste	paste	NN
60025	7370	31	;	;	:
60025	7370	32	rubbing	rub	VBG
60025	7370	33	it	-PRON-	PRP
60025	7370	34	till	till	IN
60025	7370	35	quite	quite	RB
60025	7370	36	smooth	smooth	JJ
60025	7370	37	.	.	.
60025	7371	1	Mix	mix	VB
60025	7371	2	together	together	RB
60025	7371	3	a	a	DT
60025	7371	4	pint	pint	NN
60025	7371	5	of	of	IN
60025	7371	6	cream	cream	NN
60025	7371	7	and	and	CC
60025	7371	8	a	a	DT
60025	7371	9	pint	pint	NN
60025	7371	10	of	of	IN
60025	7371	11	rich	rich	JJ
60025	7371	12	milk	milk	NN
60025	7371	13	;	;	,
60025	7371	14	and	and	CC
60025	7371	15	afterwards	afterwards	RB
60025	7371	16	stir	stir	VBP
60025	7371	17	in	in	IN
60025	7371	18	the	the	DT
60025	7371	19	preparation	preparation	NN
60025	7371	20	of	of	IN
60025	7371	21	arrow	arrow	NN
60025	7371	22	-	-	HYPH
60025	7371	23	root	root	NN
60025	7371	24	,	,	,
60025	7371	25	and	and	CC
60025	7371	26	the	the	DT
60025	7371	27	milk	milk	NN
60025	7371	28	in	in	IN
60025	7371	29	which	which	WDT
60025	7371	30	the	the	DT
60025	7371	31	vanilla	vanilla	NN
60025	7371	32	has	have	VBZ
60025	7371	33	been	be	VBN
60025	7371	34	boiled	boil	VBN
60025	7371	35	.	.	.
60025	7372	1	Beat	beat	VB
60025	7372	2	it	-PRON-	PRP
60025	7372	3	very	very	RB
60025	7372	4	hard	hard	RB
60025	7372	5	,	,	,
60025	7372	6	stir	stir	VB
60025	7372	7	in	in	IN
60025	7372	8	half	half	PDT
60025	7372	9	a	a	DT
60025	7372	10	pound	pound	NN
60025	7372	11	of	of	IN
60025	7372	12	powdered	powdered	JJ
60025	7372	13	loaf	loaf	NN
60025	7372	14	-	-	HYPH
60025	7372	15	sugar	sugar	NN
60025	7372	16	,	,	,
60025	7372	17	beating	beat	VBG
60025	7372	18	it	-PRON-	PRP
60025	7372	19	very	very	RB
60025	7372	20	hard	hard	JJ
60025	7372	21	again	again	RB
60025	7372	22	.	.	.
60025	7373	1	Then	then	RB
60025	7373	2	strain	strain	VB
60025	7373	3	it	-PRON-	PRP
60025	7373	4	,	,	,
60025	7373	5	and	and	CC
60025	7373	6	put	put	VBD
60025	7373	7	it	-PRON-	PRP
60025	7373	8	into	into	IN
60025	7373	9	a	a	DT
60025	7373	10	freezer	freezer	NN
60025	7373	11	placed	place	VBN
60025	7373	12	in	in	IN
60025	7373	13	a	a	DT
60025	7373	14	tub	tub	NN
60025	7373	15	that	that	WDT
60025	7373	16	has	have	VBZ
60025	7373	17	a	a	DT
60025	7373	18	hole	hole	NN
60025	7373	19	in	in	IN
60025	7373	20	the	the	DT
60025	7373	21	bottom	bottom	NN
60025	7373	22	to	to	TO
60025	7373	23	let	let	VB
60025	7373	24	out	out	RP
60025	7373	25	the	the	DT
60025	7373	26	water	water	NN
60025	7373	27	;	;	:
60025	7373	28	and	and	CC
60025	7373	29	surround	surround	VB
60025	7373	30	the	the	DT
60025	7373	31	freezer	freezer	NN
60025	7373	32	on	on	IN
60025	7373	33	all	all	DT
60025	7373	34	sides	side	NNS
60025	7373	35	with	with	IN
60025	7373	36	ice	ice	NN
60025	7373	37	broken	break	VBN
60025	7373	38	finely	finely	RB
60025	7373	39	,	,	,
60025	7373	40	and	and	CC
60025	7373	41	mixed	mix	VBN
60025	7373	42	with	with	IN
60025	7373	43	coarse	coarse	JJ
60025	7373	44	salt	salt	NN
60025	7373	45	.	.	.
60025	7374	1	Beat	beat	VB
60025	7374	2	the	the	DT
60025	7374	3	cream	cream	NN
60025	7374	4	hard	hard	JJ
60025	7374	5	for	for	IN
60025	7374	6	half	half	PDT
60025	7374	7	an	an	DT
60025	7374	8	hour	hour	NN
60025	7374	9	.	.	.
60025	7375	1	Then	then	RB
60025	7375	2	let	let	VB
60025	7375	3	it	-PRON-	PRP
60025	7375	4	rest	rest	VB
60025	7375	5	;	;	,
60025	7375	6	occasionally	occasionally	RB
60025	7375	7	taking	take	VBG
60025	7375	8	off	off	RP
60025	7375	9	the	the	DT
60025	7375	10	cover	cover	NN
60025	7375	11	,	,	,
60025	7375	12	and	and	CC
60025	7375	13	scraping	scrape	VBG
60025	7375	14	down	down	RP
60025	7375	15	with	with	IN
60025	7375	16	a	a	DT
60025	7375	17	long	long	JJ
60025	7375	18	spoon	spoon	NN
60025	7375	19	the	the	DT
60025	7375	20	cream	cream	NN
60025	7375	21	that	that	WDT
60025	7375	22	sticks	stick	VBZ
60025	7375	23	to	to	IN
60025	7375	24	the	the	DT
60025	7375	25	sides	side	NNS
60025	7375	26	.	.	.
60025	7376	1	When	when	WRB
60025	7376	2	it	-PRON-	PRP
60025	7376	3	is	be	VBZ
60025	7376	4	well	well	RB
60025	7376	5	frozen	frozen	JJ
60025	7376	6	,	,	,
60025	7376	7	transfer	transfer	VB
60025	7376	8	it	-PRON-	PRP
60025	7376	9	to	to	IN
60025	7376	10	a	a	DT
60025	7376	11	mould	mould	NN
60025	7376	12	;	;	:
60025	7376	13	surround	surround	VB
60025	7376	14	it	-PRON-	PRP
60025	7376	15	with	with	IN
60025	7376	16	fresh	fresh	JJ
60025	7376	17	salt	salt	NN
60025	7376	18	and	and	CC
60025	7376	19	ice	ice	NN
60025	7376	20	,	,	,
60025	7376	21	and	and	CC
60025	7376	22	then	then	RB
60025	7376	23	freeze	freeze	VB
60025	7376	24	it	-PRON-	PRP
60025	7376	25	over	over	RP
60025	7376	26	again	again	RB
60025	7376	27	.	.	.
60025	7377	1	If	if	IN
60025	7377	2	you	-PRON-	PRP
60025	7377	3	wish	wish	VBP
60025	7377	4	to	to	TO
60025	7377	5	flavour	flavour	VB
60025	7377	6	it	-PRON-	PRP
60025	7377	7	with	with	IN
60025	7377	8	lemon	lemon	NN
60025	7377	9	instead	instead	RB
60025	7377	10	of	of	IN
60025	7377	11	vanilla	vanilla	NN
60025	7377	12	,	,	,
60025	7377	13	take	take	VB
60025	7377	14	a	a	DT
60025	7377	15	large	large	JJ
60025	7377	16	lump	lump	NN
60025	7377	17	of	of	IN
60025	7377	18	the	the	DT
60025	7377	19	sugar	sugar	NN
60025	7377	20	before	before	IN
60025	7377	21	you	-PRON-	PRP
60025	7377	22	powder	powder	VBP
60025	7377	23	it	-PRON-	PRP
60025	7377	24	,	,	,
60025	7377	25	and	and	CC
60025	7377	26	rub	rub	VB
60025	7377	27	it	-PRON-	PRP
60025	7377	28	on	on	IN
60025	7377	29	the	the	DT
60025	7377	30	outside	outside	NN
60025	7377	31	of	of	IN
60025	7377	32	a	a	DT
60025	7377	33	large	large	JJ
60025	7377	34	lemon	lemon	NN
60025	7377	35	till	till	IN
60025	7377	36	the	the	DT
60025	7377	37	yellow	yellow	NN
60025	7377	38	is	be	VBZ
60025	7377	39	all	all	DT
60025	7377	40	rubbed	rub	VBN
60025	7377	41	off	off	RP
60025	7377	42	upon	upon	IN
60025	7377	43	the	the	DT
60025	7377	44	sugar	sugar	NN
60025	7377	45	.	.	.
60025	7378	1	Then	then	RB
60025	7378	2	,	,	,
60025	7378	3	when	when	WRB
60025	7378	4	the	the	DT
60025	7378	5	sugar	sugar	NN
60025	7378	6	is	be	VBZ
60025	7378	7	all	all	RB
60025	7378	8	powdered	powder	VBN
60025	7378	9	,	,	,
60025	7378	10	mix	mix	VB
60025	7378	11	with	with	IN
60025	7378	12	it	-PRON-	PRP
60025	7378	13	the	the	DT
60025	7378	14	juice	juice	NN
60025	7378	15	of	of	IN
60025	7378	16	two	two	CD
60025	7378	17	large	large	JJ
60025	7378	18	lemons	lemon	NNS
60025	7378	19	.	.	.
60025	7379	1	For	for	IN
60025	7379	2	strawberry	strawberry	NNP
60025	7379	3	ice	ice	NN
60025	7379	4	cream	cream	NN
60025	7379	5	,	,	,
60025	7379	6	mix	mix	VB
60025	7379	7	with	with	IN
60025	7379	8	the	the	DT
60025	7379	9	powdered	powdered	JJ
60025	7379	10	sugar	sugar	NN
60025	7379	11	the	the	DT
60025	7379	12	juice	juice	NN
60025	7379	13	of	of	IN
60025	7379	14	a	a	DT
60025	7379	15	quart	quart	NN
60025	7379	16	of	of	IN
60025	7379	17	ripe	ripe	JJ
60025	7379	18	strawberries	strawberry	NNS
60025	7379	19	squeezed	squeeze	VBN
60025	7379	20	through	through	IN
60025	7379	21	a	a	DT
60025	7379	22	linen	linen	NN
60025	7379	23	bag	bag	NN
60025	7379	24	.	.	.
60025	7380	1	PINK	PINK	NNP
60025	7380	2	CHAMPAGNE	CHAMPAGNE	NNS
60025	7380	3	JELLY.--Beat	jelly.--beat	VBP
60025	7380	4	up	up	IN
60025	7380	5	the	the	DT
60025	7380	6	white	white	NN
60025	7380	7	of	of	IN
60025	7380	8	an	an	DT
60025	7380	9	egg	egg	NN
60025	7380	10	to	to	IN
60025	7380	11	a	a	DT
60025	7380	12	stiff	stiff	JJ
60025	7380	13	froth	froth	NN
60025	7380	14	,	,	,
60025	7380	15	and	and	CC
60025	7380	16	then	then	RB
60025	7380	17	stir	stir	VB
60025	7380	18	it	-PRON-	PRP
60025	7380	19	hard	hard	JJ
60025	7380	20	into	into	IN
60025	7380	21	three	three	CD
60025	7380	22	wine	wine	NN
60025	7380	23	-	-	HYPH
60025	7380	24	glasses	glass	NNS
60025	7380	25	of	of	IN
60025	7380	26	filtered	filter	VBN
60025	7380	27	water	water	NN
60025	7380	28	.	.	.
60025	7381	1	Put	put	VB
60025	7381	2	twelve	twelve	CD
60025	7381	3	ounces	ounce	NNS
60025	7381	4	of	of	IN
60025	7381	5	the	the	DT
60025	7381	6	best	good	JJS
60025	7381	7	double	double	JJ
60025	7381	8	-	-	HYPH
60025	7381	9	refined	refined	JJ
60025	7381	10	loaf	loaf	NN
60025	7381	11	-	-	HYPH
60025	7381	12	sugar	sugar	NN
60025	7381	13	(	(	-LRB-
60025	7381	14	powdered	powder	VBN
60025	7381	15	fine	fine	JJ
60025	7381	16	and	and	CC
60025	7381	17	sifted	sifted	JJ
60025	7381	18	)	)	-RRB-
60025	7381	19	into	into	IN
60025	7381	20	a	a	DT
60025	7381	21	skillet	skillet	NN
60025	7381	22	lined	line	VBN
60025	7381	23	with	with	IN
60025	7381	24	porcelain	porcelain	NN
60025	7381	25	.	.	.
60025	7382	1	Pour	pour	VB
60025	7382	2	on	on	IN
60025	7382	3	it	-PRON-	PRP
60025	7382	4	the	the	DT
60025	7382	5	white	white	NN
60025	7382	6	of	of	IN
60025	7382	7	egg	egg	NN
60025	7382	8	and	and	CC
60025	7382	9	water	water	NN
60025	7382	10	,	,	,
60025	7382	11	and	and	CC
60025	7382	12	stir	stir	VB
60025	7382	13	it	-PRON-	PRP
60025	7382	14	till	till	IN
60025	7382	15	dissolved	dissolve	VBN
60025	7382	16	.	.	.
60025	7383	1	Then	then	RB
60025	7383	2	add	add	VB
60025	7383	3	twelve	twelve	CD
60025	7383	4	grains	grain	NNS
60025	7383	5	of	of	IN
60025	7383	6	cochineal	cochineal	JJ
60025	7383	7	powder	powder	NN
60025	7383	8	.	.	.
60025	7384	1	Set	set	VB
60025	7384	2	it	-PRON-	PRP
60025	7384	3	over	over	IN
60025	7384	4	a	a	DT
60025	7384	5	moderate	moderate	JJ
60025	7384	6	fire	fire	NN
60025	7384	7	,	,	,
60025	7384	8	and	and	CC
60025	7384	9	boil	boil	VB
60025	7384	10	it	-PRON-	PRP
60025	7384	11	and	and	CC
60025	7384	12	skim	skim	VB
60025	7384	13	it	-PRON-	PRP
60025	7384	14	till	till	IN
60025	7384	15	the	the	DT
60025	7384	16	scum	scum	NN
60025	7384	17	ceases	cease	VBZ
60025	7384	18	to	to	TO
60025	7384	19	rise	rise	VB
60025	7384	20	.	.	.
60025	7385	1	Then	then	RB
60025	7385	2	strain	strain	VB
60025	7385	3	it	-PRON-	PRP
60025	7385	4	through	through	IN
60025	7385	5	a	a	DT
60025	7385	6	very	very	RB
60025	7385	7	fine	fine	JJ
60025	7385	8	sieve	sieve	NN
60025	7385	9	.	.	.
60025	7386	1	Have	have	VBP
60025	7386	2	ready	ready	JJ
60025	7386	3	an	an	DT
60025	7386	4	ounce	ounce	NN
60025	7386	5	and	and	CC
60025	7386	6	a	a	DT
60025	7386	7	half	half	NN
60025	7386	8	of	of	IN
60025	7386	9	isinglass	isinglass	NN
60025	7386	10	that	that	WDT
60025	7386	11	has	have	VBZ
60025	7386	12	been	be	VBN
60025	7386	13	boiled	boil	VBN
60025	7386	14	in	in	IN
60025	7386	15	a	a	DT
60025	7386	16	little	little	JJ
60025	7386	17	water	water	NN
60025	7386	18	till	till	IN
60025	7386	19	quite	quite	RB
60025	7386	20	dissolved	dissolve	VBN
60025	7386	21	.	.	.
60025	7387	1	Strain	strain	VB
60025	7387	2	it	-PRON-	PRP
60025	7387	3	,	,	,
60025	7387	4	and	and	CC
60025	7387	5	while	while	IN
60025	7387	6	the	the	DT
60025	7387	7	boiled	boil	VBN
60025	7387	8	sugar	sugar	NN
60025	7387	9	is	be	VBZ
60025	7387	10	lukewarm	lukewarm	JJ
60025	7387	11	mix	mix	VB
60025	7387	12	it	-PRON-	PRP
60025	7387	13	with	with	IN
60025	7387	14	the	the	DT
60025	7387	15	isinglass	isinglass	NN
60025	7387	16	,	,	,
60025	7387	17	adding	add	VBG
60025	7387	18	a	a	DT
60025	7387	19	pint	pint	NN
60025	7387	20	of	of	IN
60025	7387	21	pink	pink	JJ
60025	7387	22	champagne	champagne	NN
60025	7387	23	and	and	CC
60025	7387	24	the	the	DT
60025	7387	25	juice	juice	NN
60025	7387	26	of	of	IN
60025	7387	27	a	a	DT
60025	7387	28	large	large	JJ
60025	7387	29	lemon	lemon	NN
60025	7387	30	.	.	.
60025	7388	1	Run	run	VB
60025	7388	2	it	-PRON-	PRP
60025	7388	3	through	through	IN
60025	7388	4	a	a	DT
60025	7388	5	linen	linen	NN
60025	7388	6	bag	bag	NN
60025	7388	7	into	into	IN
60025	7388	8	a	a	DT
60025	7388	9	mould	mould	NN
60025	7388	10	.	.	.
60025	7389	1	When	when	WRB
60025	7389	2	it	-PRON-	PRP
60025	7389	3	has	have	VBZ
60025	7389	4	congealed	congeal	VBN
60025	7389	5	so	so	IN
60025	7389	6	as	as	IN
60025	7389	7	to	to	TO
60025	7389	8	be	be	VB
60025	7389	9	quite	quite	RB
60025	7389	10	firm	firm	JJ
60025	7389	11	,	,	,
60025	7389	12	wrap	wrap	VB
60025	7389	13	a	a	DT
60025	7389	14	wet	wet	JJ
60025	7389	15	cloth	cloth	NN
60025	7389	16	round	round	IN
60025	7389	17	the	the	DT
60025	7389	18	outside	outside	NN
60025	7389	19	of	of	IN
60025	7389	20	the	the	DT
60025	7389	21	mould	mould	NN
60025	7389	22	,	,	,
60025	7389	23	and	and	CC
60025	7389	24	turn	turn	VB
60025	7389	25	out	out	RP
60025	7389	26	the	the	DT
60025	7389	27	jelly	jelly	NN
60025	7389	28	into	into	IN
60025	7389	29	a	a	DT
60025	7389	30	glass	glass	NN
60025	7389	31	dish	dish	NN
60025	7389	32	;	;	:
60025	7389	33	or	or	CC
60025	7389	34	serve	serve	VB
60025	7389	35	it	-PRON-	PRP
60025	7389	36	broken	break	VBN
60025	7389	37	up	up	RP
60025	7389	38	,	,	,
60025	7389	39	in	in	IN
60025	7389	40	jelly	jelly	JJ
60025	7389	41	glasses	glass	NNS
60025	7389	42	,	,	,
60025	7389	43	or	or	CC
60025	7389	44	glass	glass	NN
60025	7389	45	cups	cup	NNS
60025	7389	46	.	.	.
60025	7390	1	Jelly	Jelly	NNP
60025	7390	2	may	may	MD
60025	7390	3	be	be	VB
60025	7390	4	made	make	VBN
60025	7390	5	in	in	IN
60025	7390	6	a	a	DT
60025	7390	7	similar	similar	JJ
60025	7390	8	manner	manner	NN
60025	7390	9	of	of	IN
60025	7390	10	Madeira	Madeira	NNP
60025	7390	11	,	,	,
60025	7390	12	marasquin	marasquin	NN
60025	7390	13	,	,	,
60025	7390	14	or	or	CC
60025	7390	15	noyau	noyau	NNP
60025	7390	16	.	.	.
60025	7391	1	A	a	DT
60025	7391	2	CHARLOTTE	CHARLOTTE	NNP
60025	7391	3	RUSSE.--Boil	russe.--boil	NN
60025	7391	4	in	in	IN
60025	7391	5	half	half	PDT
60025	7391	6	a	a	DT
60025	7391	7	pint	pint	NN
60025	7391	8	of	of	IN
60025	7391	9	milk	milk	NN
60025	7391	10	a	a	DT
60025	7391	11	split	split	JJ
60025	7391	12	vanilla	vanilla	NN
60025	7391	13	bean	bean	NN
60025	7391	14	,	,	,
60025	7391	15	till	till	IN
60025	7391	16	all	all	PDT
60025	7391	17	the	the	DT
60025	7391	18	flavour	flavour	NN
60025	7391	19	is	be	VBZ
60025	7391	20	extracted	extract	VBN
60025	7391	21	.	.	.
60025	7392	1	Then	then	RB
60025	7392	2	strain	strain	VB
60025	7392	3	the	the	DT
60025	7392	4	milk	milk	NN
60025	7392	5	,	,	,
60025	7392	6	and	and	CC
60025	7392	7	when	when	WRB
60025	7392	8	it	-PRON-	PRP
60025	7392	9	is	be	VBZ
60025	7392	10	cold	cold	JJ
60025	7392	11	stir	stir	NN
60025	7392	12	into	into	IN
60025	7392	13	it	-PRON-	PRP
60025	7392	14	the	the	DT
60025	7392	15	yolks	yolk	NNS
60025	7392	16	of	of	IN
60025	7392	17	four	four	CD
60025	7392	18	beaten	beat	VBN
60025	7392	19	eggs	egg	NNS
60025	7392	20	,	,	,
60025	7392	21	and	and	CC
60025	7392	22	a	a	DT
60025	7392	23	quarter	quarter	NN
60025	7392	24	of	of	IN
60025	7392	25	a	a	DT
60025	7392	26	pound	pound	NN
60025	7392	27	of	of	IN
60025	7392	28	powdered	powdered	JJ
60025	7392	29	loaf	loaf	NN
60025	7392	30	-	-	HYPH
60025	7392	31	sugar	sugar	NN
60025	7392	32	.	.	.
60025	7393	1	Simmer	Simmer	NNP
60025	7393	2	this	this	DT
60025	7393	3	custard	custard	JJ
60025	7393	4	five	five	CD
60025	7393	5	minutes	minute	NNS
60025	7393	6	over	over	IN
60025	7393	7	hot	hot	JJ
60025	7393	8	coals	coal	NNS
60025	7393	9	,	,	,
60025	7393	10	but	but	CC
60025	7393	11	do	do	VBP
60025	7393	12	not	not	RB
60025	7393	13	let	let	VB
60025	7393	14	it	-PRON-	PRP
60025	7393	15	come	come	VB
60025	7393	16	to	to	IN
60025	7393	17	a	a	DT
60025	7393	18	boil	boil	NN
60025	7393	19	.	.	.
60025	7394	1	Then	then	RB
60025	7394	2	set	set	VB
60025	7394	3	it	-PRON-	PRP
60025	7394	4	away	away	RB
60025	7394	5	to	to	IN
60025	7394	6	cool	cool	JJ
60025	7394	7	.	.	.
60025	7395	1	Having	have	VBG
60025	7395	2	boiled	boil	VBN
60025	7395	3	an	an	DT
60025	7395	4	ounce	ounce	NN
60025	7395	5	of	of	IN
60025	7395	6	the	the	DT
60025	7395	7	best	good	JJS
60025	7395	8	Russian	russian	JJ
60025	7395	9	isinglass	isinglass	NN
60025	7395	10	in	in	IN
60025	7395	11	a	a	DT
60025	7395	12	pint	pint	NN
60025	7395	13	of	of	IN
60025	7395	14	water	water	NN
60025	7395	15	till	till	IN
60025	7395	16	it	-PRON-	PRP
60025	7395	17	is	be	VBZ
60025	7395	18	entirely	entirely	RB
60025	7395	19	dissolved	dissolve	VBN
60025	7395	20	and	and	CC
60025	7395	21	the	the	DT
60025	7395	22	water	water	NN
60025	7395	23	reduced	reduce	VBN
60025	7395	24	to	to	IN
60025	7395	25	one	one	CD
60025	7395	26	-	-	HYPH
60025	7395	27	half	half	NN
60025	7395	28	,	,	,
60025	7395	29	strain	strain	VB
60025	7395	30	it	-PRON-	PRP
60025	7395	31	into	into	IN
60025	7395	32	the	the	DT
60025	7395	33	custard	custard	NN
60025	7395	34	,	,	,
60025	7395	35	stir	stir	VB
60025	7395	36	it	-PRON-	PRP
60025	7395	37	hard	hard	RB
60025	7395	38	,	,	,
60025	7395	39	and	and	CC
60025	7395	40	set	set	VBD
60025	7395	41	it	-PRON-	PRP
60025	7395	42	aside	aside	RB
60025	7395	43	to	to	TO
60025	7395	44	get	get	VB
60025	7395	45	quite	quite	RB
60025	7395	46	cold	cold	JJ
60025	7395	47	.	.	.
60025	7396	1	Whip	whip	NN
60025	7396	2	to	to	IN
60025	7396	3	a	a	DT
60025	7396	4	stiff	stiff	JJ
60025	7396	5	froth	froth	NN
60025	7396	6	a	a	DT
60025	7396	7	quart	quart	NN
60025	7396	8	of	of	IN
60025	7396	9	rich	rich	JJ
60025	7396	10	cream	cream	NN
60025	7396	11	,	,	,
60025	7396	12	taking	take	VBG
60025	7396	13	it	-PRON-	PRP
60025	7396	14	off	off	RP
60025	7396	15	in	in	IN
60025	7396	16	spoonfuls	spoonful	NNS
60025	7396	17	as	as	IN
60025	7396	18	you	-PRON-	PRP
60025	7396	19	do	do	VBP
60025	7396	20	it	-PRON-	PRP
60025	7396	21	,	,	,
60025	7396	22	and	and	CC
60025	7396	23	putting	put	VBG
60025	7396	24	it	-PRON-	PRP
60025	7396	25	to	to	TO
60025	7396	26	drain	drain	VB
60025	7396	27	on	on	IN
60025	7396	28	an	an	DT
60025	7396	29	inverted	invert	VBN
60025	7396	30	sieve	sieve	NN
60025	7396	31	.	.	.
60025	7397	1	When	when	WRB
60025	7397	2	the	the	DT
60025	7397	3	custard	custard	NN
60025	7397	4	is	be	VBZ
60025	7397	5	quite	quite	RB
60025	7397	6	cold	cold	JJ
60025	7397	7	,	,	,
60025	7397	8	(	(	-LRB-
60025	7397	9	but	but	CC
60025	7397	10	not	not	RB
60025	7397	11	yet	yet	RB
60025	7397	12	set	set	VBN
60025	7397	13	or	or	CC
60025	7397	14	congealing	congeal	VBG
60025	7397	15	,	,	,
60025	7397	16	)	)	-RRB-
60025	7397	17	stir	stir	VB
60025	7397	18	the	the	DT
60025	7397	19	whipt	whipt	NN
60025	7397	20	cream	cream	NN
60025	7397	21	gradually	gradually	RB
60025	7397	22	into	into	IN
60025	7397	23	it	-PRON-	PRP
60025	7397	24	.	.	.
60025	7398	1	Take	take	VB
60025	7398	2	a	a	DT
60025	7398	3	circular	circular	JJ
60025	7398	4	mould	mould	NN
60025	7398	5	of	of	IN
60025	7398	6	the	the	DT
60025	7398	7	shape	shape	NN
60025	7398	8	of	of	IN
60025	7398	9	a	a	DT
60025	7398	10	drum	drum	NN
60025	7398	11	,	,	,
60025	7398	12	the	the	DT
60025	7398	13	sides	side	NNS
60025	7398	14	being	be	VBG
60025	7398	15	straight	straight	JJ
60025	7398	16	.	.	.
60025	7399	1	Cut	cut	NN
60025	7399	2	to	to	TO
60025	7399	3	fit	fit	VB
60025	7399	4	it	-PRON-	PRP
60025	7399	5	two	two	CD
60025	7399	6	round	round	JJ
60025	7399	7	slices	slice	NNS
60025	7399	8	from	from	IN
60025	7399	9	the	the	DT
60025	7399	10	top	top	JJ
60025	7399	11	and	and	CC
60025	7399	12	bottom	bottom	NN
60025	7399	13	of	of	IN
60025	7399	14	an	an	DT
60025	7399	15	almond	almond	JJ
60025	7399	16	sponge	sponge	JJ
60025	7399	17	-	-	HYPH
60025	7399	18	cake	cake	NN
60025	7399	19	;	;	:
60025	7399	20	glaze	glaze	VB
60025	7399	21	them	-PRON-	PRP
60025	7399	22	with	with	IN
60025	7399	23	white	white	NNP
60025	7399	24	of	of	IN
60025	7399	25	egg	egg	NN
60025	7399	26	,	,	,
60025	7399	27	and	and	CC
60025	7399	28	lay	lie	VBD
60025	7399	29	one	one	CD
60025	7399	30	on	on	RP
60025	7399	31	at	at	IN
60025	7399	32	the	the	DT
60025	7399	33	bottom	bottom	NN
60025	7399	34	of	of	IN
60025	7399	35	the	the	DT
60025	7399	36	mould	mould	NN
60025	7399	37	,	,	,
60025	7399	38	reserving	reserve	VBG
60025	7399	39	the	the	DT
60025	7399	40	other	other	JJ
60025	7399	41	for	for	IN
60025	7399	42	the	the	DT
60025	7399	43	top	top	NN
60025	7399	44	.	.	.
60025	7400	1	You	-PRON-	PRP
60025	7400	2	can	can	MD
60025	7400	3	get	get	VB
60025	7400	4	the	the	DT
60025	7400	5	mould	mould	NN
60025	7400	6	at	at	IN
60025	7400	7	a	a	DT
60025	7400	8	tinner	tinner	NN
60025	7400	9	's	's	POS
60025	7400	10	.	.	.
60025	7401	1	Having	have	VBG
60025	7401	2	thus	thus	RB
60025	7401	3	covered	cover	VBN
60025	7401	4	the	the	DT
60025	7401	5	bottom	bottom	NN
60025	7401	6	,	,	,
60025	7401	7	line	line	VB
60025	7401	8	the	the	DT
60025	7401	9	sides	side	NNS
60025	7401	10	of	of	IN
60025	7401	11	the	the	DT
60025	7401	12	mould	mould	NN
60025	7401	13	with	with	IN
60025	7401	14	more	more	JJR
60025	7401	15	of	of	IN
60025	7401	16	the	the	DT
60025	7401	17	sponge	sponge	JJ
60025	7401	18	-	-	HYPH
60025	7401	19	cake	cake	NN
60025	7401	20	,	,	,
60025	7401	21	cut	cut	VBN
60025	7401	22	into	into	IN
60025	7401	23	long	long	JJ
60025	7401	24	squares	square	NNS
60025	7401	25	and	and	CC
60025	7401	26	glazed	glaze	VBD
60025	7401	27	all	all	RB
60025	7401	28	over	over	RB
60025	7401	29	with	with	IN
60025	7401	30	white	white	NN
60025	7401	31	of	of	IN
60025	7401	32	egg	egg	NN
60025	7401	33	.	.	.
60025	7402	1	They	-PRON-	PRP
60025	7402	2	must	must	MD
60025	7402	3	be	be	VB
60025	7402	4	placed	place	VBN
60025	7402	5	so	so	IN
60025	7402	6	as	as	IN
60025	7402	7	to	to	TO
60025	7402	8	stand	stand	VB
60025	7402	9	up	up	RP
60025	7402	10	all	all	DT
60025	7402	11	round	round	NN
60025	7402	12	--	--	:
60025	7402	13	each	each	DT
60025	7402	14	wrapping	wrap	VBG
60025	7402	15	a	a	DT
60025	7402	16	little	little	JJ
60025	7402	17	over	over	IN
60025	7402	18	the	the	DT
60025	7402	19	other	other	JJ
60025	7402	20	so	so	IN
60025	7402	21	as	as	IN
60025	7402	22	to	to	TO
60025	7402	23	leave	leave	VB
60025	7402	24	not	not	RB
60025	7402	25	the	the	DT
60025	7402	26	smallest	small	JJS
60025	7402	27	vacancy	vacancy	NN
60025	7402	28	between	between	IN
60025	7402	29	;	;	:
60025	7402	30	and	and	CC
60025	7402	31	they	-PRON-	PRP
60025	7402	32	must	must	MD
60025	7402	33	be	be	VB
60025	7402	34	cut	cut	VBN
60025	7402	35	exactly	exactly	RB
60025	7402	36	the	the	DT
60025	7402	37	height	height	NN
60025	7402	38	of	of	IN
60025	7402	39	the	the	DT
60025	7402	40	mould	mould	NN
60025	7402	41	,	,	,
60025	7402	42	and	and	CC
60025	7402	43	trimmed	trim	VBD
60025	7402	44	evenly	evenly	RB
60025	7402	45	.	.	.
60025	7403	1	Then	then	RB
60025	7403	2	fill	fill	VB
60025	7403	3	up	up	RP
60025	7403	4	with	with	IN
60025	7403	5	the	the	DT
60025	7403	6	custard	custard	NN
60025	7403	7	and	and	CC
60025	7403	8	cream	cream	NN
60025	7403	9	when	when	WRB
60025	7403	10	it	-PRON-	PRP
60025	7403	11	is	be	VBZ
60025	7403	12	just	just	RB
60025	7403	13	beginning	begin	VBG
60025	7403	14	to	to	TO
60025	7403	15	congeal	congeal	VB
60025	7403	16	;	;	:
60025	7403	17	and	and	CC
60025	7403	18	cover	cover	VB
60025	7403	19	the	the	DT
60025	7403	20	top	top	NN
60025	7403	21	with	with	IN
60025	7403	22	the	the	DT
60025	7403	23	other	other	JJ
60025	7403	24	round	round	JJ
60025	7403	25	slice	slice	NN
60025	7403	26	of	of	IN
60025	7403	27	cake	cake	NN
60025	7403	28	.	.	.
60025	7404	1	Set	Set	VBN
60025	7404	2	the	the	DT
60025	7404	3	mould	mould	NN
60025	7404	4	in	in	IN
60025	7404	5	a	a	DT
60025	7404	6	tub	tub	NN
60025	7404	7	of	of	IN
60025	7404	8	pounded	pound	VBN
60025	7404	9	ice	ice	NN
60025	7404	10	mixed	mix	VBN
60025	7404	11	with	with	IN
60025	7404	12	coarse	coarse	JJ
60025	7404	13	salt	salt	NN
60025	7404	14	;	;	:
60025	7404	15	and	and	CC
60025	7404	16	let	let	VB
60025	7404	17	it	-PRON-	PRP
60025	7404	18	remain	remain	VB
60025	7404	19	forty	forty	CD
60025	7404	20	minutes	minute	NNS
60025	7404	21	,	,	,
60025	7404	22	or	or	CC
60025	7404	23	near	near	IN
60025	7404	24	an	an	DT
60025	7404	25	hour	hour	NN
60025	7404	26	.	.	.
60025	7405	1	Then	then	RB
60025	7405	2	turn	turn	VB
60025	7405	3	out	out	RP
60025	7405	4	the	the	DT
60025	7405	5	Charlotte	Charlotte	NNP
60025	7405	6	on	on	IN
60025	7405	7	a	a	DT
60025	7405	8	china	china	NNP
60025	7405	9	dish	dish	NN
60025	7405	10	.	.	.
60025	7406	1	Have	have	VBP
60025	7406	2	ready	ready	JJ
60025	7406	3	an	an	DT
60025	7406	4	icing	icing	NN
60025	7406	5	,	,	,
60025	7406	6	made	make	VBN
60025	7406	7	in	in	IN
60025	7406	8	the	the	DT
60025	7406	9	usual	usual	JJ
60025	7406	10	manner	manner	NN
60025	7406	11	of	of	IN
60025	7406	12	beaten	beat	VBN
60025	7406	13	white	white	JJ
60025	7406	14	of	of	IN
60025	7406	15	egg	egg	NN
60025	7406	16	and	and	CC
60025	7406	17	powdered	powdered	JJ
60025	7406	18	sugar	sugar	NN
60025	7406	19	,	,	,
60025	7406	20	flavoured	flavour	VBN
60025	7406	21	with	with	IN
60025	7406	22	essence	essence	NN
60025	7406	23	of	of	IN
60025	7406	24	lemon	lemon	NN
60025	7406	25	.	.	.
60025	7407	1	Spread	spread	VB
60025	7407	2	it	-PRON-	PRP
60025	7407	3	smoothly	smoothly	RB
60025	7407	4	over	over	IN
60025	7407	5	the	the	DT
60025	7407	6	top	top	NN
60025	7407	7	of	of	IN
60025	7407	8	the	the	DT
60025	7407	9	Charlotte	Charlotte	NNP
60025	7407	10	,	,	,
60025	7407	11	which	which	WDT
60025	7407	12	when	when	WRB
60025	7407	13	the	the	DT
60025	7407	14	icing	icing	NN
60025	7407	15	is	be	VBZ
60025	7407	16	dry	dry	JJ
60025	7407	17	will	will	MD
60025	7407	18	be	be	VB
60025	7407	19	ready	ready	JJ
60025	7407	20	to	to	TO
60025	7407	21	serve	serve	VB
60025	7407	22	.	.	.
60025	7408	1	They	-PRON-	PRP
60025	7408	2	are	be	VBP
60025	7408	3	introduced	introduce	VBN
60025	7408	4	at	at	IN
60025	7408	5	large	large	JJ
60025	7408	6	parties	party	NNS
60025	7408	7	,	,	,
60025	7408	8	and	and	CC
60025	7408	9	it	-PRON-	PRP
60025	7408	10	is	be	VBZ
60025	7408	11	usual	usual	JJ
60025	7408	12	to	to	TO
60025	7408	13	have	have	VB
60025	7408	14	two	two	CD
60025	7408	15	or	or	CC
60025	7408	16	four	four	CD
60025	7408	17	of	of	IN
60025	7408	18	them	-PRON-	PRP
60025	7408	19	.	.	.
60025	7409	1	A	a	DT
60025	7409	2	CHARLOTTE	CHARLOTTE	NNP
60025	7409	3	POLONAISE.--Boil	polonaise.--boil	NN
60025	7409	4	over	over	IN
60025	7409	5	a	a	DT
60025	7409	6	slow	slow	JJ
60025	7409	7	fire	fire	NN
60025	7409	8	a	a	DT
60025	7409	9	pint	pint	NN
60025	7409	10	and	and	CC
60025	7409	11	a	a	DT
60025	7409	12	half	half	NN
60025	7409	13	of	of	IN
60025	7409	14	cream	cream	NN
60025	7409	15	.	.	.
60025	7410	1	While	while	IN
60025	7410	2	it	-PRON-	PRP
60025	7410	3	is	be	VBZ
60025	7410	4	boiling	boil	VBG
60025	7410	5	have	have	VBP
60025	7410	6	ready	ready	JJ
60025	7410	7	six	six	CD
60025	7410	8	yolks	yolk	NNS
60025	7410	9	of	of	IN
60025	7410	10	eggs	egg	NNS
60025	7410	11	,	,	,
60025	7410	12	beaten	beat	VBN
60025	7410	13	up	up	RP
60025	7410	14	with	with	IN
60025	7410	15	two	two	CD
60025	7410	16	table	table	NN
60025	7410	17	-	-	HYPH
60025	7410	18	spoonfuls	spoonful	NNS
60025	7410	19	of	of	IN
60025	7410	20	powdered	powdered	JJ
60025	7410	21	arrow	arrow	NN
60025	7410	22	-	-	HYPH
60025	7410	23	root	root	NN
60025	7410	24	,	,	,
60025	7410	25	or	or	CC
60025	7410	26	fine	fine	JJ
60025	7410	27	flour	flour	NN
60025	7410	28	.	.	.
60025	7411	1	Stir	stir	VB
60025	7411	2	this	this	DT
60025	7411	3	gradually	gradually	RB
60025	7411	4	into	into	IN
60025	7411	5	the	the	DT
60025	7411	6	boiling	boiling	NN
60025	7411	7	cream	cream	NN
60025	7411	8	,	,	,
60025	7411	9	taking	take	VBG
60025	7411	10	care	care	NN
60025	7411	11	to	to	TO
60025	7411	12	have	have	VB
60025	7411	13	it	-PRON-	PRP
60025	7411	14	perfectly	perfectly	RB
60025	7411	15	smooth	smooth	JJ
60025	7411	16	and	and	CC
60025	7411	17	free	free	JJ
60025	7411	18	from	from	IN
60025	7411	19	lumps	lump	NNS
60025	7411	20	.	.	.
60025	7412	1	Ten	ten	CD
60025	7412	2	minutes	minute	NNS
60025	7412	3	will	will	MD
60025	7412	4	suffice	suffice	VB
60025	7412	5	for	for	IN
60025	7412	6	the	the	DT
60025	7412	7	egg	egg	NN
60025	7412	8	and	and	CC
60025	7412	9	cream	cream	NN
60025	7412	10	to	to	TO
60025	7412	11	boil	boil	VB
60025	7412	12	together	together	RB
60025	7412	13	.	.	.
60025	7413	1	Then	then	RB
60025	7413	2	divide	divide	VB
60025	7413	3	the	the	DT
60025	7413	4	mixture	mixture	NN
60025	7413	5	by	by	IN
60025	7413	6	putting	put	VBG
60025	7413	7	it	-PRON-	PRP
60025	7413	8	into	into	IN
60025	7413	9	two	two	CD
60025	7413	10	separate	separate	JJ
60025	7413	11	sauce	sauce	NN
60025	7413	12	-	-	HYPH
60025	7413	13	pans	pan	NNS
60025	7413	14	.	.	.
60025	7414	1	Then	then	RB
60025	7414	2	mix	mix	VB
60025	7414	3	with	with	IN
60025	7414	4	it	-PRON-	PRP
60025	7414	5	,	,	,
60025	7414	6	in	in	IN
60025	7414	7	one	one	CD
60025	7414	8	of	of	IN
60025	7414	9	the	the	DT
60025	7414	10	pans	pan	NNS
60025	7414	11	,	,	,
60025	7414	12	six	six	CD
60025	7414	13	ounces	ounce	NNS
60025	7414	14	of	of	IN
60025	7414	15	chocolate	chocolate	NN
60025	7414	16	scraped	scrape	VBD
60025	7414	17	fine	fine	JJ
60025	7414	18	,	,	,
60025	7414	19	two	two	CD
60025	7414	20	ounces	ounce	NNS
60025	7414	21	of	of	IN
60025	7414	22	powdered	powdered	JJ
60025	7414	23	loaf	loaf	NN
60025	7414	24	-	-	HYPH
60025	7414	25	sugar	sugar	NN
60025	7414	26	,	,	,
60025	7414	27	and	and	CC
60025	7414	28	a	a	DT
60025	7414	29	quarter	quarter	NN
60025	7414	30	of	of	IN
60025	7414	31	a	a	DT
60025	7414	32	pound	pound	NN
60025	7414	33	of	of	IN
60025	7414	34	maccaroons	maccaroon	NNS
60025	7414	35	,	,	,
60025	7414	36	broken	break	VBN
60025	7414	37	up	up	RP
60025	7414	38	.	.	.
60025	7415	1	When	when	WRB
60025	7415	2	it	-PRON-	PRP
60025	7415	3	has	have	VBZ
60025	7415	4	come	come	VBN
60025	7415	5	to	to	IN
60025	7415	6	a	a	DT
60025	7415	7	hard	hard	JJ
60025	7415	8	boil	boil	NN
60025	7415	9	,	,	,
60025	7415	10	take	take	VB
60025	7415	11	it	-PRON-	PRP
60025	7415	12	off	off	RP
60025	7415	13	,	,	,
60025	7415	14	stir	stir	VB
60025	7415	15	it	-PRON-	PRP
60025	7415	16	well	well	RB
60025	7415	17	,	,	,
60025	7415	18	pour	pour	VB
60025	7415	19	it	-PRON-	PRP
60025	7415	20	into	into	IN
60025	7415	21	a	a	DT
60025	7415	22	bowl	bowl	NN
60025	7415	23	,	,	,
60025	7415	24	and	and	CC
60025	7415	25	set	set	VBD
60025	7415	26	it	-PRON-	PRP
60025	7415	27	away	away	RB
60025	7415	28	to	to	IN
60025	7415	29	cool	cool	JJ
60025	7415	30	.	.	.
60025	7416	1	Have	have	VBP
60025	7416	2	ready	ready	JJ
60025	7416	3	,	,	,
60025	7416	4	for	for	IN
60025	7416	5	the	the	DT
60025	7416	6	other	other	JJ
60025	7416	7	sauce	sauce	NN
60025	7416	8	-	-	HYPH
60025	7416	9	pan	pan	NN
60025	7416	10	of	of	IN
60025	7416	11	cream	cream	NN
60025	7416	12	and	and	CC
60025	7416	13	egg	egg	NN
60025	7416	14	,	,	,
60025	7416	15	a	a	DT
60025	7416	16	dozen	dozen	NN
60025	7416	17	bitter	bitter	JJ
60025	7416	18	almonds	almond	NNS
60025	7416	19	,	,	,
60025	7416	20	and	and	CC
60025	7416	21	four	four	CD
60025	7416	22	ounces	ounce	NNS
60025	7416	23	of	of	IN
60025	7416	24	shelled	shell	VBN
60025	7416	25	sweet	sweet	JJ
60025	7416	26	almonds	almond	NNS
60025	7416	27	or	or	CC
60025	7416	28	pistachio	pistachio	NNP
60025	7416	29	nuts	nut	NNS
60025	7416	30	,	,	,
60025	7416	31	all	all	DT
60025	7416	32	blanched	blanch	VBD
60025	7416	33	and	and	CC
60025	7416	34	pounded	pound	VBD
60025	7416	35	in	in	IN
60025	7416	36	a	a	DT
60025	7416	37	mortar	mortar	NN
60025	7416	38	with	with	IN
60025	7416	39	rose	rose	NN
60025	7416	40	-	-	HYPH
60025	7416	41	water	water	NN
60025	7416	42	to	to	IN
60025	7416	43	a	a	DT
60025	7416	44	smooth	smooth	JJ
60025	7416	45	paste	paste	NN
60025	7416	46	,	,	,
60025	7416	47	and	and	CC
60025	7416	48	mixed	mix	VBN
60025	7416	49	with	with	IN
60025	7416	50	an	an	DT
60025	7416	51	ounce	ounce	NN
60025	7416	52	of	of	IN
60025	7416	53	citron	citron	NN
60025	7416	54	also	also	RB
60025	7416	55	pounded	pound	VBD
60025	7416	56	.	.	.
60025	7417	1	Add	add	VB
60025	7417	2	four	four	CD
60025	7417	3	ounces	ounce	NNS
60025	7417	4	of	of	IN
60025	7417	5	powdered	powdered	JJ
60025	7417	6	sugar	sugar	NN
60025	7417	7	;	;	:
60025	7417	8	and	and	CC
60025	7417	9	to	to	TO
60025	7417	10	colour	colour	VB
60025	7417	11	it	-PRON-	PRP
60025	7417	12	green	green	JJ
60025	7417	13	,	,	,
60025	7417	14	two	two	CD
60025	7417	15	large	large	JJ
60025	7417	16	spoonfuls	spoonful	NNS
60025	7417	17	of	of	IN
60025	7417	18	spinach	spinach	NN
60025	7417	19	juice	juice	NN
60025	7417	20	that	that	WDT
60025	7417	21	has	have	VBZ
60025	7417	22	been	be	VBN
60025	7417	23	strained	strain	VBN
60025	7417	24	through	through	IN
60025	7417	25	a	a	DT
60025	7417	26	sieve	sieve	NN
60025	7417	27	.	.	.
60025	7418	1	Stir	stir	VB
60025	7418	2	this	this	DT
60025	7418	3	mixture	mixture	NN
60025	7418	4	into	into	IN
60025	7418	5	the	the	DT
60025	7418	6	other	other	JJ
60025	7418	7	half	half	NN
60025	7418	8	of	of	IN
60025	7418	9	the	the	DT
60025	7418	10	cream	cream	NN
60025	7418	11	,	,	,
60025	7418	12	and	and	CC
60025	7418	13	let	let	VB
60025	7418	14	it	-PRON-	PRP
60025	7418	15	come	come	VB
60025	7418	16	to	to	IN
60025	7418	17	a	a	DT
60025	7418	18	boil	boil	NN
60025	7418	19	.	.	.
60025	7419	1	Then	then	RB
60025	7419	2	put	put	VB
60025	7419	3	it	-PRON-	PRP
60025	7419	4	aside	aside	RB
60025	7419	5	to	to	IN
60025	7419	6	cool	cool	JJ
60025	7419	7	.	.	.
60025	7420	1	Cut	cut	VB
60025	7420	2	a	a	DT
60025	7420	3	large	large	JJ
60025	7420	4	sponge	sponge	JJ
60025	7420	5	-	-	HYPH
60025	7420	6	cake	cake	NN
60025	7420	7	into	into	IN
60025	7420	8	slices	slice	NNS
60025	7420	9	half	half	PDT
60025	7420	10	an	an	DT
60025	7420	11	inch	inch	NN
60025	7420	12	thick	thick	JJ
60025	7420	13	.	.	.
60025	7421	1	Spread	spread	VB
60025	7421	2	one	one	CD
60025	7421	3	slice	slice	NN
60025	7421	4	thickly	thickly	RB
60025	7421	5	with	with	IN
60025	7421	6	the	the	DT
60025	7421	7	chocolate	chocolate	NN
60025	7421	8	cream	cream	NN
60025	7421	9	,	,	,
60025	7421	10	and	and	CC
60025	7421	11	cover	cover	VB
60025	7421	12	another	another	DT
60025	7421	13	slice	slice	NN
60025	7421	14	with	with	IN
60025	7421	15	the	the	DT
60025	7421	16	almond	almond	NN
60025	7421	17	cream	cream	NN
60025	7421	18	.	.	.
60025	7422	1	Do	do	VB
60025	7422	2	this	this	DT
60025	7422	3	alternately	alternately	RB
60025	7422	4	(	(	-LRB-
60025	7422	5	piling	pile	VBG
60025	7422	6	them	-PRON-	PRP
60025	7422	7	evenly	evenly	RB
60025	7422	8	on	on	IN
60025	7422	9	a	a	DT
60025	7422	10	china	china	NNP
60025	7422	11	dish	dish	NN
60025	7422	12	)	)	-RRB-
60025	7422	13	till	till	IN
60025	7422	14	all	all	PDT
60025	7422	15	the	the	DT
60025	7422	16	ingredients	ingredient	NNS
60025	7422	17	are	be	VBP
60025	7422	18	used	use	VBN
60025	7422	19	up	up	RP
60025	7422	20	.	.	.
60025	7423	1	You	-PRON-	PRP
60025	7423	2	may	may	MD
60025	7423	3	arrange	arrange	VB
60025	7423	4	it	-PRON-	PRP
60025	7423	5	in	in	IN
60025	7423	6	the	the	DT
60025	7423	7	original	original	JJ
60025	7423	8	form	form	NN
60025	7423	9	of	of	IN
60025	7423	10	the	the	DT
60025	7423	11	sponge	sponge	JJ
60025	7423	12	-	-	HYPH
60025	7423	13	cake	cake	NN
60025	7423	14	before	before	IN
60025	7423	15	it	-PRON-	PRP
60025	7423	16	was	be	VBD
60025	7423	17	cut	cut	VBN
60025	7423	18	,	,	,
60025	7423	19	or	or	CC
60025	7423	20	in	in	IN
60025	7423	21	a	a	DT
60025	7423	22	pyramid	pyramid	NN
60025	7423	23	.	.	.
60025	7424	1	Have	have	VBP
60025	7424	2	ready	ready	JJ
60025	7424	3	the	the	DT
60025	7424	4	whites	white	NNS
60025	7424	5	of	of	IN
60025	7424	6	the	the	DT
60025	7424	7	six	six	CD
60025	7424	8	eggs	egg	NNS
60025	7424	9	whipped	whip	VBN
60025	7424	10	to	to	IN
60025	7424	11	a	a	DT
60025	7424	12	stiff	stiff	JJ
60025	7424	13	froth	froth	NN
60025	7424	14	,	,	,
60025	7424	15	with	with	IN
60025	7424	16	which	which	WDT
60025	7424	17	have	have	VBP
60025	7424	18	been	be	VBN
60025	7424	19	gradually	gradually	RB
60025	7424	20	mixed	mix	VBN
60025	7424	21	six	six	CD
60025	7424	22	ounces	ounce	NNS
60025	7424	23	of	of	IN
60025	7424	24	powdered	powdered	JJ
60025	7424	25	sugar	sugar	NN
60025	7424	26	,	,	,
60025	7424	27	and	and	CC
60025	7424	28	twelve	twelve	CD
60025	7424	29	drops	drop	NNS
60025	7424	30	of	of	IN
60025	7424	31	oil	oil	NN
60025	7424	32	of	of	IN
60025	7424	33	lemon	lemon	NN
60025	7424	34	.	.	.
60025	7425	1	With	with	IN
60025	7425	2	a	a	DT
60025	7425	3	spoon	spoon	NN
60025	7425	4	heap	heap	NN
60025	7425	5	this	this	DT
60025	7425	6	meringue	meringue	NN
60025	7425	7	(	(	-LRB-
60025	7425	8	as	as	IN
60025	7425	9	the	the	DT
60025	7425	10	French	french	JJ
60025	7425	11	call	call	NN
60025	7425	12	it	-PRON-	PRP
60025	7425	13	)	)	-RRB-
60025	7425	14	all	all	RB
60025	7425	15	over	over	IN
60025	7425	16	the	the	DT
60025	7425	17	pile	pile	NN
60025	7425	18	of	of	IN
60025	7425	19	cake	cake	NN
60025	7425	20	,	,	,
60025	7425	21	&	&	CC
60025	7425	22	c.	c.	NNP
60025	7425	23	,	,	,
60025	7425	24	and	and	CC
60025	7425	25	then	then	RB
60025	7425	26	sift	sift	VB
60025	7425	27	powdered	powder	VBD
60025	7425	28	sugar	sugar	NN
60025	7425	29	over	over	IN
60025	7425	30	it	-PRON-	PRP
60025	7425	31	.	.	.
60025	7426	1	Set	Set	VBD
60025	7426	2	it	-PRON-	PRP
60025	7426	3	in	in	IN
60025	7426	4	a	a	DT
60025	7426	5	very	very	RB
60025	7426	6	slow	slow	JJ
60025	7426	7	oven	oven	NN
60025	7426	8	till	till	IN
60025	7426	9	the	the	DT
60025	7426	10	outside	outside	NN
60025	7426	11	becomes	become	VBZ
60025	7426	12	a	a	DT
60025	7426	13	light	light	JJ
60025	7426	14	brown	brown	JJ
60025	7426	15	colour	colour	NN
60025	7426	16	.	.	.
60025	7427	1	Serve	serve	VB
60025	7427	2	it	-PRON-	PRP
60025	7427	3	up	up	RP
60025	7427	4	cold	cold	JJ
60025	7427	5	,	,	,
60025	7427	6	ornamented	ornamented	JJ
60025	7427	7	according	accord	VBG
60025	7427	8	to	to	IN
60025	7427	9	your	-PRON-	PRP$
60025	7427	10	taste	taste	NN
60025	7427	11	.	.	.
60025	7428	1	If	if	IN
60025	7428	2	you	-PRON-	PRP
60025	7428	3	find	find	VBP
60025	7428	4	the	the	DT
60025	7428	5	chocolate	chocolate	NN
60025	7428	6	cream	cream	NN
60025	7428	7	too	too	RB
60025	7428	8	thin	thin	JJ
60025	7428	9	,	,	,
60025	7428	10	add	add	VB
60025	7428	11	more	more	JJR
60025	7428	12	maccaroons	maccaroon	NNS
60025	7428	13	.	.	.
60025	7429	1	If	if	IN
60025	7429	2	the	the	DT
60025	7429	3	almond	almond	NN
60025	7429	4	cream	cream	NN
60025	7429	5	is	be	VBZ
60025	7429	6	too	too	RB
60025	7429	7	thin	thin	JJ
60025	7429	8	,	,	,
60025	7429	9	mix	mix	VBP
60025	7429	10	in	in	RP
60025	7429	11	more	more	RBR
60025	7429	12	pounded	pounded	JJ
60025	7429	13	citron	citron	NN
60025	7429	14	.	.	.
60025	7430	1	If	if	IN
60025	7430	2	either	either	DT
60025	7430	3	of	of	IN
60025	7430	4	the	the	DT
60025	7430	5	mixtures	mixture	NNS
60025	7430	6	is	be	VBZ
60025	7430	7	too	too	RB
60025	7430	8	thick	thick	JJ
60025	7430	9	,	,	,
60025	7430	10	dilute	dilute	VB
60025	7430	11	it	-PRON-	PRP
60025	7430	12	with	with	IN
60025	7430	13	more	more	JJR
60025	7430	14	cream	cream	NN
60025	7430	15	.	.	.
60025	7431	1	This	this	DT
60025	7431	2	is	be	VBZ
60025	7431	3	superior	superior	JJ
60025	7431	4	to	to	IN
60025	7431	5	a	a	DT
60025	7431	6	Charlotte	Charlotte	NNP
60025	7431	7	Russe	Russe	NNP
60025	7431	8	.	.	.
60025	7432	1	APPLE	APPLE	NNP
60025	7432	2	COMPOTE.--Take	compote.--take	VBP
60025	7432	3	large	large	JJ
60025	7432	4	ripe	ripe	JJ
60025	7432	5	pippin	pippin	JJ
60025	7432	6	apples	apple	NNS
60025	7432	7	.	.	.
60025	7433	1	Pare	Pare	NNP
60025	7433	2	,	,	,
60025	7433	3	core	core	NN
60025	7433	4	,	,	,
60025	7433	5	and	and	CC
60025	7433	6	weigh	weigh	VB
60025	7433	7	them	-PRON-	PRP
60025	7433	8	,	,	,
60025	7433	9	and	and	CC
60025	7433	10	to	to	IN
60025	7433	11	each	each	DT
60025	7433	12	pound	pound	NN
60025	7433	13	allow	allow	VB
60025	7433	14	a	a	DT
60025	7433	15	pound	pound	NN
60025	7433	16	of	of	IN
60025	7433	17	fine	fine	JJ
60025	7433	18	loaf	loaf	NN
60025	7433	19	-	-	HYPH
60025	7433	20	sugar	sugar	NN
60025	7433	21	and	and	CC
60025	7433	22	two	two	CD
60025	7433	23	lemons	lemon	NNS
60025	7433	24	.	.	.
60025	7434	1	Parboil	Parboil	NNP
60025	7434	2	the	the	DT
60025	7434	3	apples	apple	NNS
60025	7434	4	,	,	,
60025	7434	5	and	and	CC
60025	7434	6	then	then	RB
60025	7434	7	set	set	VBD
60025	7434	8	them	-PRON-	PRP
60025	7434	9	out	out	RP
60025	7434	10	to	to	IN
60025	7434	11	cool	cool	JJ
60025	7434	12	.	.	.
60025	7435	1	Pare	pare	VB
60025	7435	2	off	off	RP
60025	7435	3	very	very	RB
60025	7435	4	nicely	nicely	RB
60025	7435	5	with	with	IN
60025	7435	6	a	a	DT
60025	7435	7	penknife	penknife	NN
60025	7435	8	the	the	DT
60025	7435	9	yellow	yellow	JJ
60025	7435	10	rind	rind	NN
60025	7435	11	of	of	IN
60025	7435	12	the	the	DT
60025	7435	13	lemons	lemon	NNS
60025	7435	14	,	,	,
60025	7435	15	taking	take	VBG
60025	7435	16	care	care	NN
60025	7435	17	not	not	RB
60025	7435	18	to	to	TO
60025	7435	19	break	break	VB
60025	7435	20	it	-PRON-	PRP
60025	7435	21	;	;	:
60025	7435	22	and	and	CC
60025	7435	23	then	then	RB
60025	7435	24	with	with	IN
60025	7435	25	scissors	scissor	NNS
60025	7435	26	trim	trim	VBP
60025	7435	27	the	the	DT
60025	7435	28	edges	edge	NNS
60025	7435	29	to	to	IN
60025	7435	30	an	an	DT
60025	7435	31	even	even	RB
60025	7435	32	width	width	NN
60025	7435	33	all	all	RB
60025	7435	34	along	along	RB
60025	7435	35	.	.	.
60025	7436	1	Put	put	VB
60025	7436	2	the	the	DT
60025	7436	3	lemon	lemon	NN
60025	7436	4	-	-	HYPH
60025	7436	5	rind	rind	NN
60025	7436	6	to	to	TO
60025	7436	7	boil	boil	VB
60025	7436	8	in	in	IN
60025	7436	9	a	a	DT
60025	7436	10	little	little	JJ
60025	7436	11	sauce	sauce	NN
60025	7436	12	-	-	HYPH
60025	7436	13	pan	pan	NN
60025	7436	14	by	by	IN
60025	7436	15	itself	-PRON-	PRP
60025	7436	16	,	,	,
60025	7436	17	till	till	IN
60025	7436	18	it	-PRON-	PRP
60025	7436	19	becomes	become	VBZ
60025	7436	20	tender	tender	JJ
60025	7436	21	,	,	,
60025	7436	22	and	and	CC
60025	7436	23	then	then	RB
60025	7436	24	set	set	VBD
60025	7436	25	it	-PRON-	PRP
60025	7436	26	to	to	IN
60025	7436	27	cool	cool	VB
60025	7436	28	.	.	.
60025	7437	1	Allow	allow	VB
60025	7437	2	half	half	PDT
60025	7437	3	a	a	DT
60025	7437	4	pint	pint	NN
60025	7437	5	of	of	IN
60025	7437	6	water	water	NN
60025	7437	7	to	to	IN
60025	7437	8	each	each	DT
60025	7437	9	pound	pound	NN
60025	7437	10	of	of	IN
60025	7437	11	sugar	sugar	NN
60025	7437	12	;	;	:
60025	7437	13	and	and	CC
60025	7437	14	when	when	WRB
60025	7437	15	it	-PRON-	PRP
60025	7437	16	is	be	VBZ
60025	7437	17	melted	melt	VBN
60025	7437	18	,	,	,
60025	7437	19	set	set	VBN
60025	7437	20	it	-PRON-	PRP
60025	7437	21	on	on	IN
60025	7437	22	the	the	DT
60025	7437	23	fire	fire	NN
60025	7437	24	in	in	IN
60025	7437	25	the	the	DT
60025	7437	26	preserving	preserving	JJ
60025	7437	27	kettle	kettle	NN
60025	7437	28	,	,	,
60025	7437	29	put	put	VBN
60025	7437	30	in	in	IN
60025	7437	31	the	the	DT
60025	7437	32	apples	apple	NNS
60025	7437	33	,	,	,
60025	7437	34	and	and	CC
60025	7437	35	boil	boil	VB
60025	7437	36	them	-PRON-	PRP
60025	7437	37	slowly	slowly	RB
60025	7437	38	till	till	IN
60025	7437	39	they	-PRON-	PRP
60025	7437	40	are	be	VBP
60025	7437	41	clear	clear	JJ
60025	7437	42	and	and	CC
60025	7437	43	tender	tender	JJ
60025	7437	44	all	all	RB
60025	7437	45	through	through	RB
60025	7437	46	,	,	,
60025	7437	47	but	but	CC
60025	7437	48	not	not	RB
60025	7437	49	till	till	IN
60025	7437	50	they	-PRON-	PRP
60025	7437	51	break	break	VBP
60025	7437	52	;	;	:
60025	7437	53	skimming	skim	VBG
60025	7437	54	the	the	DT
60025	7437	55	syrup	syrup	NN
60025	7437	56	carefully	carefully	RB
60025	7437	57	.	.	.
60025	7438	1	After	after	IN
60025	7438	2	you	-PRON-	PRP
60025	7438	3	have	have	VBP
60025	7438	4	taken	take	VBN
60025	7438	5	out	out	RP
60025	7438	6	the	the	DT
60025	7438	7	apples	apple	NNS
60025	7438	8	,	,	,
60025	7438	9	add	add	VB
60025	7438	10	the	the	DT
60025	7438	11	lemon	lemon	NN
60025	7438	12	-	-	HYPH
60025	7438	13	juice	juice	NN
60025	7438	14	,	,	,
60025	7438	15	put	put	VBN
60025	7438	16	in	in	IN
60025	7438	17	the	the	DT
60025	7438	18	lemon	lemon	NN
60025	7438	19	-	-	HYPH
60025	7438	20	peel	peel	NN
60025	7438	21	,	,	,
60025	7438	22	and	and	CC
60025	7438	23	boil	boil	VB
60025	7438	24	it	-PRON-	PRP
60025	7438	25	till	till	IN
60025	7438	26	quite	quite	RB
60025	7438	27	transparent	transparent	JJ
60025	7438	28	.	.	.
60025	7439	1	When	when	WRB
60025	7439	2	the	the	DT
60025	7439	3	whole	whole	NN
60025	7439	4	is	be	VBZ
60025	7439	5	cold	cold	JJ
60025	7439	6	,	,	,
60025	7439	7	put	put	VB
60025	7439	8	the	the	DT
60025	7439	9	apples	apple	NNS
60025	7439	10	with	with	IN
60025	7439	11	the	the	DT
60025	7439	12	syrup	syrup	NN
60025	7439	13	into	into	IN
60025	7439	14	glass	glass	NN
60025	7439	15	dishes	dish	NNS
60025	7439	16	,	,	,
60025	7439	17	and	and	CC
60025	7439	18	dispose	dispose	VBP
60025	7439	19	the	the	DT
60025	7439	20	wreaths	wreath	NNS
60025	7439	21	of	of	IN
60025	7439	22	lemon	lemon	NN
60025	7439	23	-	-	HYPH
60025	7439	24	peel	peel	NN
60025	7439	25	fancifully	fancifully	RB
60025	7439	26	about	about	IN
60025	7439	27	them	-PRON-	PRP
60025	7439	28	.	.	.
60025	7440	1	SOUR	SOUR	NNP
60025	7440	2	MILK.--To	MILK.--To	NNP
60025	7440	3	recover	recover	NN
60025	7440	4	milk	milk	NN
60025	7440	5	that	that	WDT
60025	7440	6	has	have	VBZ
60025	7440	7	turned	turn	VBN
60025	7440	8	sour	sour	JJ
60025	7440	9	,	,	,
60025	7440	10	stir	stir	VB
60025	7440	11	in	in	IN
60025	7440	12	powdered	powdered	JJ
60025	7440	13	carbonate	carbonate	NN
60025	7440	14	of	of	IN
60025	7440	15	magnesia	magnesia	NNP
60025	7440	16	,	,	,
60025	7440	17	of	of	IN
60025	7440	18	which	which	WDT
60025	7440	19	allow	allow	VBP
60025	7440	20	a	a	DT
60025	7440	21	heaped	heap	VBN
60025	7440	22	tea	tea	NN
60025	7440	23	-	-	HYPH
60025	7440	24	spoonful	spoonful	JJ
60025	7440	25	to	to	IN
60025	7440	26	each	each	DT
60025	7440	27	quart	quart	NN
60025	7440	28	of	of	IN
60025	7440	29	milk	milk	NN
60025	7440	30	.	.	.
60025	7441	1	APPENDIX	APPENDIX	NNP
60025	7441	2	,	,	,
60025	7441	3	CONTAINING	contain	VBG
60025	7441	4	NEW	NEW	NNP
60025	7441	5	RECEIPTS	receipt	NNS
60025	7441	6	.	.	.
60025	7442	1	ORANGE	ORANGE	NNP
60025	7442	2	CAKE.--Take	cake.--take	VBP
60025	7442	3	four	four	CD
60025	7442	4	ripe	ripe	JJ
60025	7442	5	oranges	orange	NNS
60025	7442	6	,	,	,
60025	7442	7	and	and	CC
60025	7442	8	roll	roll	VB
60025	7442	9	them	-PRON-	PRP
60025	7442	10	under	under	IN
60025	7442	11	your	-PRON-	PRP$
60025	7442	12	hand	hand	NN
60025	7442	13	on	on	IN
60025	7442	14	the	the	DT
60025	7442	15	table	table	NN
60025	7442	16	.	.	.
60025	7443	1	Break	break	VB
60025	7443	2	up	up	RP
60025	7443	3	a	a	DT
60025	7443	4	pound	pound	NN
60025	7443	5	of	of	IN
60025	7443	6	the	the	DT
60025	7443	7	best	good	JJS
60025	7443	8	loaf	loaf	NN
60025	7443	9	-	-	HYPH
60025	7443	10	sugar	sugar	NN
60025	7443	11	,	,	,
60025	7443	12	and	and	CC
60025	7443	13	on	on	IN
60025	7443	14	some	some	DT
60025	7443	15	of	of	IN
60025	7443	16	the	the	DT
60025	7443	17	pieces	piece	NNS
60025	7443	18	rub	rub	VBP
60025	7443	19	off	off	RP
60025	7443	20	the	the	DT
60025	7443	21	yellow	yellow	JJ
60025	7443	22	rind	rind	NN
60025	7443	23	of	of	IN
60025	7443	24	the	the	DT
60025	7443	25	oranges	orange	NNS
60025	7443	26	.	.	.
60025	7444	1	Then	then	RB
60025	7444	2	cut	cut	VB
60025	7444	3	the	the	DT
60025	7444	4	oranges	orange	NNS
60025	7444	5	,	,	,
60025	7444	6	and	and	CC
60025	7444	7	squeeze	squeeze	VB
60025	7444	8	their	-PRON-	PRP$
60025	7444	9	juice	juice	NN
60025	7444	10	through	through	IN
60025	7444	11	a	a	DT
60025	7444	12	strainer	strainer	NN
60025	7444	13	.	.	.
60025	7445	1	Powder	powder	VB
60025	7445	2	the	the	DT
60025	7445	3	sugar	sugar	NN
60025	7445	4	,	,	,
60025	7445	5	and	and	CC
60025	7445	6	mix	mix	VB
60025	7445	7	the	the	DT
60025	7445	8	orange	orange	NN
60025	7445	9	-	-	HYPH
60025	7445	10	juice	juice	NN
60025	7445	11	with	with	IN
60025	7445	12	it	-PRON-	PRP
60025	7445	13	;	;	:
60025	7445	14	reserving	reserve	VBG
60025	7445	15	a	a	DT
60025	7445	16	little	little	JJ
60025	7445	17	of	of	IN
60025	7445	18	the	the	DT
60025	7445	19	juice	juice	NN
60025	7445	20	to	to	TO
60025	7445	21	flavour	flavour	VB
60025	7445	22	the	the	DT
60025	7445	23	icing	icing	NN
60025	7445	24	.	.	.
60025	7446	1	Wash	wash	VB
60025	7446	2	,	,	,
60025	7446	3	and	and	CC
60025	7446	4	squeeze	squeeze	VB
60025	7446	5	in	in	IN
60025	7446	6	a	a	DT
60025	7446	7	pan	pan	NN
60025	7446	8	of	of	IN
60025	7446	9	cold	cold	JJ
60025	7446	10	water	water	NN
60025	7446	11	,	,	,
60025	7446	12	a	a	DT
60025	7446	13	pound	pound	NN
60025	7446	14	of	of	IN
60025	7446	15	the	the	DT
60025	7446	16	best	good	JJS
60025	7446	17	_	_	NNP
60025	7446	18	fresh	fresh	JJ
60025	7446	19	_	_	NNP
60025	7446	20	butter	butter	NN
60025	7446	21	,	,	,
60025	7446	22	till	till	IN
60025	7446	23	you	-PRON-	PRP
60025	7446	24	have	have	VBP
60025	7446	25	extracted	extract	VBN
60025	7446	26	whatever	whatever	WDT
60025	7446	27	milk	milk	NN
60025	7446	28	and	and	CC
60025	7446	29	salt	salt	NN
60025	7446	30	may	may	MD
60025	7446	31	have	have	VB
60025	7446	32	been	be	VBN
60025	7446	33	in	in	IN
60025	7446	34	it	-PRON-	PRP
60025	7446	35	,	,	,
60025	7446	36	as	as	IN
60025	7446	37	they	-PRON-	PRP
60025	7446	38	will	will	MD
60025	7446	39	impede	impede	VB
60025	7446	40	the	the	DT
60025	7446	41	lightness	lightness	NN
60025	7446	42	of	of	IN
60025	7446	43	the	the	DT
60025	7446	44	cake	cake	NN
60025	7446	45	.	.	.
60025	7447	1	Cut	cut	VB
60025	7447	2	up	up	RP
60025	7447	3	the	the	DT
60025	7447	4	butter	butter	NN
60025	7447	5	in	in	IN
60025	7447	6	the	the	DT
60025	7447	7	pan	pan	NN
60025	7447	8	of	of	IN
60025	7447	9	sugar	sugar	NNP
60025	7447	10	and	and	CC
60025	7447	11	orange	orange	NNP
60025	7447	12	,	,	,
60025	7447	13	and	and	CC
60025	7447	14	stir	stir	VB
60025	7447	15	it	-PRON-	PRP
60025	7447	16	hard	hard	JJ
60025	7447	17	till	till	IN
60025	7447	18	perfectly	perfectly	RB
60025	7447	19	light	light	JJ
60025	7447	20	,	,	,
60025	7447	21	white	white	JJ
60025	7447	22	,	,	,
60025	7447	23	and	and	CC
60025	7447	24	creamy	creamy	JJ
60025	7447	25	.	.	.
60025	7448	1	Sift	sift	VB
60025	7448	2	into	into	IN
60025	7448	3	a	a	DT
60025	7448	4	pan	pan	NN
60025	7448	5	fourteen	fourteen	NN
60025	7448	6	ounces	ounce	NNS
60025	7448	7	(	(	-LRB-
60025	7448	8	two	two	CD
60025	7448	9	ounces	ounce	NNS
60025	7448	10	less	less	JJR
60025	7448	11	than	than	IN
60025	7448	12	a	a	DT
60025	7448	13	pound	pound	NN
60025	7448	14	)	)	-RRB-
60025	7448	15	of	of	IN
60025	7448	16	fine	fine	JJ
60025	7448	17	flour	flour	NN
60025	7448	18	.	.	.
60025	7449	1	Beat	beat	VB
60025	7449	2	ten	ten	CD
60025	7449	3	eggs	egg	NNS
60025	7449	4	till	till	IN
60025	7449	5	they	-PRON-	PRP
60025	7449	6	are	be	VBP
60025	7449	7	as	as	RB
60025	7449	8	thick	thick	JJ
60025	7449	9	and	and	CC
60025	7449	10	smooth	smooth	JJ
60025	7449	11	as	as	IN
60025	7449	12	a	a	DT
60025	7449	13	fine	fine	JJ
60025	7449	14	boiled	boil	VBN
60025	7449	15	custard	custard	NN
60025	7449	16	.	.	.
60025	7450	1	Then	then	RB
60025	7450	2	stir	stir	VB
60025	7450	3	them	-PRON-	PRP
60025	7450	4	,	,	,
60025	7450	5	by	by	IN
60025	7450	6	degrees	degree	NNS
60025	7450	7	,	,	,
60025	7450	8	into	into	IN
60025	7450	9	the	the	DT
60025	7450	10	butter	butter	NN
60025	7450	11	and	and	CC
60025	7450	12	sugar	sugar	NN
60025	7450	13	,	,	,
60025	7450	14	alternately	alternately	RB
60025	7450	15	with	with	IN
60025	7450	16	the	the	DT
60025	7450	17	flour	flour	NN
60025	7450	18	,	,	,
60025	7450	19	a	a	DT
60025	7450	20	little	little	JJ
60025	7450	21	of	of	IN
60025	7450	22	each	each	DT
60025	7450	23	at	at	IN
60025	7450	24	a	a	DT
60025	7450	25	time	time	NN
60025	7450	26	.	.	.
60025	7451	1	Continue	continue	VB
60025	7451	2	to	to	TO
60025	7451	3	beat	beat	VB
60025	7451	4	the	the	DT
60025	7451	5	whole	whole	JJ
60025	7451	6	very	very	RB
60025	7451	7	hard	hard	JJ
60025	7451	8	for	for	IN
60025	7451	9	some	some	DT
60025	7451	10	time	time	NN
60025	7451	11	after	after	IN
60025	7451	12	all	all	PDT
60025	7451	13	the	the	DT
60025	7451	14	ingredients	ingredient	NNS
60025	7451	15	are	be	VBP
60025	7451	16	in	in	IN
60025	7451	17	;	;	:
60025	7451	18	as	as	IN
60025	7451	19	this	this	DT
60025	7451	20	cake	cake	NN
60025	7451	21	requires	require	VBZ
60025	7451	22	a	a	DT
60025	7451	23	great	great	JJ
60025	7451	24	deal	deal	NN
60025	7451	25	of	of	IN
60025	7451	26	beating	beat	VBG
60025	7451	27	.	.	.
60025	7452	1	Have	have	VBP
60025	7452	2	ready	ready	JJ
60025	7452	3	a	a	DT
60025	7452	4	large	large	JJ
60025	7452	5	square	square	JJ
60025	7452	6	,	,	,
60025	7452	7	shallow	shallow	JJ
60025	7452	8	pan	pan	NN
60025	7452	9	,	,	,
60025	7452	10	well	well	RB
60025	7452	11	buttered	butter	VBD
60025	7452	12	.	.	.
60025	7453	1	Put	put	VB
60025	7453	2	in	in	RP
60025	7453	3	the	the	DT
60025	7453	4	mixture	mixture	NN
60025	7453	5	,	,	,
60025	7453	6	and	and	CC
60025	7453	7	set	set	VBD
60025	7453	8	it	-PRON-	PRP
60025	7453	9	immediately	immediately	RB
60025	7453	10	into	into	IN
60025	7453	11	a	a	DT
60025	7453	12	brisk	brisk	JJ
60025	7453	13	oven	oven	NN
60025	7453	14	.	.	.
60025	7454	1	It	-PRON-	PRP
60025	7454	2	must	must	MD
60025	7454	3	be	be	VB
60025	7454	4	thoroughly	thoroughly	RB
60025	7454	5	baked	bake	VBN
60025	7454	6	,	,	,
60025	7454	7	otherwise	otherwise	RB
60025	7454	8	it	-PRON-	PRP
60025	7454	9	will	will	MD
60025	7454	10	be	be	VB
60025	7454	11	heavy	heavy	JJ
60025	7454	12	,	,	,
60025	7454	13	streaked	streak	VBN
60025	7454	14	,	,	,
60025	7454	15	and	and	CC
60025	7454	16	unfit	unfit	JJ
60025	7454	17	to	to	TO
60025	7454	18	eat	eat	VB
60025	7454	19	.	.	.
60025	7455	1	The	the	DT
60025	7455	2	time	time	NN
60025	7455	3	of	of	IN
60025	7455	4	baking	baking	NN
60025	7455	5	must	must	MD
60025	7455	6	of	of	IN
60025	7455	7	course	course	NN
60025	7455	8	be	be	VB
60025	7455	9	in	in	IN
60025	7455	10	proportion	proportion	NN
60025	7455	11	to	to	IN
60025	7455	12	its	-PRON-	PRP$
60025	7455	13	thickness	thickness	NN
60025	7455	14	,	,	,
60025	7455	15	but	but	CC
60025	7455	16	it	-PRON-	PRP
60025	7455	17	requires	require	VBZ
60025	7455	18	a	a	DT
60025	7455	19	much	much	RB
60025	7455	20	longer	long	JJR
60025	7455	21	time	time	NN
60025	7455	22	than	than	IN
60025	7455	23	pound	pound	NN
60025	7455	24	-	-	HYPH
60025	7455	25	cake	cake	NN
60025	7455	26	,	,	,
60025	7455	27	queen	queen	NN
60025	7455	28	-	-	HYPH
60025	7455	29	cake	cake	NN
60025	7455	30	,	,	,
60025	7455	31	or	or	CC
60025	7455	32	Spanish	spanish	JJ
60025	7455	33	buns	bun	NNS
60025	7455	34	.	.	.
60025	7456	1	When	when	WRB
60025	7456	2	it	-PRON-	PRP
60025	7456	3	shrinks	shrink	VBZ
60025	7456	4	from	from	IN
60025	7456	5	the	the	DT
60025	7456	6	sides	side	NNS
60025	7456	7	of	of	IN
60025	7456	8	the	the	DT
60025	7456	9	pan	pan	NN
60025	7456	10	,	,	,
60025	7456	11	and	and	CC
60025	7456	12	looks	look	VBZ
60025	7456	13	as	as	IN
60025	7456	14	if	if	IN
60025	7456	15	done	do	VBN
60025	7456	16	,	,	,
60025	7456	17	try	try	VB
60025	7456	18	it	-PRON-	PRP
60025	7456	19	by	by	IN
60025	7456	20	sticking	stick	VBG
60025	7456	21	in	in	IN
60025	7456	22	the	the	DT
60025	7456	23	middle	middle	NN
60025	7456	24	of	of	IN
60025	7456	25	it	-PRON-	PRP
60025	7456	26	,	,	,
60025	7456	27	down	down	RB
60025	7456	28	to	to	IN
60025	7456	29	the	the	DT
60025	7456	30	bottom	bottom	NN
60025	7456	31	,	,	,
60025	7456	32	a	a	DT
60025	7456	33	twig	twig	NN
60025	7456	34	from	from	IN
60025	7456	35	a	a	DT
60025	7456	36	corn	corn	NN
60025	7456	37	-	-	HYPH
60025	7456	38	broom	broom	NN
60025	7456	39	,	,	,
60025	7456	40	or	or	CC
60025	7456	41	something	something	NN
60025	7456	42	similar	similar	JJ
60025	7456	43	.	.	.
60025	7457	1	If	if	IN
60025	7457	2	the	the	DT
60025	7457	3	twig	twig	NN
60025	7457	4	comes	come	VBZ
60025	7457	5	out	out	RP
60025	7457	6	dry	dry	JJ
60025	7457	7	and	and	CC
60025	7457	8	clean	clean	JJ
60025	7457	9	,	,	,
60025	7457	10	the	the	DT
60025	7457	11	cake	cake	NN
60025	7457	12	is	be	VBZ
60025	7457	13	done	do	VBN
60025	7457	14	;	;	:
60025	7457	15	but	but	CC
60025	7457	16	if	if	IN
60025	7457	17	the	the	DT
60025	7457	18	twig	twig	NNP
60025	7457	19	remains	remain	VBZ
60025	7457	20	moist	moist	JJ
60025	7457	21	and	and	CC
60025	7457	22	clammy	clammy	JJ
60025	7457	23	,	,	,
60025	7457	24	let	let	VB
60025	7457	25	the	the	DT
60025	7457	26	cake	cake	NN
60025	7457	27	remain	remain	VB
60025	7457	28	longer	long	RBR
60025	7457	29	in	in	IN
60025	7457	30	the	the	DT
60025	7457	31	oven	oven	NN
60025	7457	32	.	.	.
60025	7458	1	When	when	WRB
60025	7458	2	it	-PRON-	PRP
60025	7458	3	is	be	VBZ
60025	7458	4	quite	quite	RB
60025	7458	5	done	do	VBN
60025	7458	6	,	,	,
60025	7458	7	make	make	VB
60025	7458	8	an	an	DT
60025	7458	9	icing	icing	NN
60025	7458	10	of	of	IN
60025	7458	11	beaten	beat	VBN
60025	7458	12	white	white	JJ
60025	7458	13	of	of	IN
60025	7458	14	egg	egg	NN
60025	7458	15	,	,	,
60025	7458	16	and	and	CC
60025	7458	17	powdered	powdered	JJ
60025	7458	18	loaf	loaf	NN
60025	7458	19	-	-	HYPH
60025	7458	20	sugar	sugar	NN
60025	7458	21	,	,	,
60025	7458	22	mixed	mix	VBN
60025	7458	23	with	with	IN
60025	7458	24	a	a	DT
60025	7458	25	spoonful	spoonful	JJ
60025	7458	26	or	or	CC
60025	7458	27	more	more	JJR
60025	7458	28	of	of	IN
60025	7458	29	orange	orange	NNP
60025	7458	30	juice	juice	NN
60025	7458	31	.	.	.
60025	7459	1	Dredge	dredge	VB
60025	7459	2	the	the	DT
60025	7459	3	cake	cake	NN
60025	7459	4	with	with	IN
60025	7459	5	flour	flour	NN
60025	7459	6	,	,	,
60025	7459	7	then	then	RB
60025	7459	8	wipe	wipe	VB
60025	7459	9	off	off	RP
60025	7459	10	the	the	DT
60025	7459	11	flour	flour	NN
60025	7459	12	and	and	CC
60025	7459	13	spread	spread	VBD
60025	7459	14	on	on	IN
60025	7459	15	the	the	DT
60025	7459	16	icing	ice	VBG
60025	7459	17	thick	thick	JJ
60025	7459	18	and	and	CC
60025	7459	19	evenly	evenly	RB
60025	7459	20	,	,	,
60025	7459	21	scoring	score	VBG
60025	7459	22	it	-PRON-	PRP
60025	7459	23	in	in	IN
60025	7459	24	large	large	JJ
60025	7459	25	squares	square	NNS
60025	7459	26	.	.	.
60025	7460	1	Before	before	IN
60025	7460	2	you	-PRON-	PRP
60025	7460	3	put	put	VBP
60025	7460	4	it	-PRON-	PRP
60025	7460	5	into	into	IN
60025	7460	6	baskets	basket	NNS
60025	7460	7	,	,	,
60025	7460	8	cut	cut	VB
60025	7460	9	the	the	DT
60025	7460	10	cake	cake	NN
60025	7460	11	into	into	IN
60025	7460	12	squares	square	NNS
60025	7460	13	about	about	IN
60025	7460	14	the	the	DT
60025	7460	15	usual	usual	JJ
60025	7460	16	size	size	NN
60025	7460	17	of	of	IN
60025	7460	18	a	a	DT
60025	7460	19	Spanish	spanish	JJ
60025	7460	20	bun	bun	NN
60025	7460	21	.	.	.
60025	7461	1	It	-PRON-	PRP
60025	7461	2	should	should	MD
60025	7461	3	be	be	VB
60025	7461	4	eaten	eat	VBN
60025	7461	5	fresh	fresh	JJ
60025	7461	6	,	,	,
60025	7461	7	being	be	VBG
60025	7461	8	best	good	JJS
60025	7461	9	the	the	DT
60025	7461	10	day	day	NN
60025	7461	11	it	-PRON-	PRP
60025	7461	12	is	be	VBZ
60025	7461	13	baked	bake	VBN
60025	7461	14	.	.	.
60025	7462	1	This	this	DT
60025	7462	2	cake	cake	NN
60025	7462	3	will	will	MD
60025	7462	4	be	be	VB
60025	7462	5	found	find	VBN
60025	7462	6	very	very	RB
60025	7462	7	fine	fine	JJ
60025	7462	8	.	.	.
60025	7463	1	It	-PRON-	PRP
60025	7463	2	is	be	VBZ
60025	7463	3	,	,	,
60025	7463	4	of	of	IN
60025	7463	5	course	course	NN
60025	7463	6	,	,	,
60025	7463	7	best	best	RB
60025	7463	8	when	when	WRB
60025	7463	9	oranges	orange	NNS
60025	7463	10	are	be	VBP
60025	7463	11	ripe	ripe	JJ
60025	7463	12	and	and	CC
60025	7463	13	in	in	IN
60025	7463	14	perfection	perfection	NN
60025	7463	15	,	,	,
60025	7463	16	as	as	IN
60025	7463	17	the	the	DT
60025	7463	18	orange	orange	NNP
60025	7463	19	flavour	flavour	NN
60025	7463	20	should	should	MD
60025	7463	21	be	be	VB
60025	7463	22	very	very	RB
60025	7463	23	high	high	JJ
60025	7463	24	.	.	.
60025	7464	1	We	-PRON-	PRP
60025	7464	2	recommend	recommend	VBP
60025	7464	3	that	that	IN
60025	7464	4	at	at	IN
60025	7464	5	the	the	DT
60025	7464	6	first	first	JJ
60025	7464	7	trial	trial	NN
60025	7464	8	of	of	IN
60025	7464	9	this	this	DT
60025	7464	10	receipt	receipt	NN
60025	7464	11	,	,	,
60025	7464	12	the	the	DT
60025	7464	13	batter	batter	NN
60025	7464	14	shall	shall	MD
60025	7464	15	be	be	VB
60025	7464	16	baked	bake	VBN
60025	7464	17	in	in	IN
60025	7464	18	small	small	JJ
60025	7464	19	tins	tin	NNS
60025	7464	20	,	,	,
60025	7464	21	such	such	JJ
60025	7464	22	as	as	IN
60025	7464	23	are	be	VBP
60025	7464	24	used	use	VBN
60025	7464	25	for	for	IN
60025	7464	26	queen	queen	NN
60025	7464	27	-	-	HYPH
60025	7464	28	cake	cake	NN
60025	7464	29	,	,	,
60025	7464	30	or	or	CC
60025	7464	31	Naples	Naples	NNP
60025	7464	32	biscuit	biscuit	NN
60025	7464	33	,	,	,
60025	7464	34	as	as	IN
60025	7464	35	there	there	EX
60025	7464	36	will	will	MD
60025	7464	37	thus	thus	RB
60025	7464	38	be	be	VB
60025	7464	39	less	less	JJR
60025	7464	40	risk	risk	NN
60025	7464	41	of	of	IN
60025	7464	42	its	-PRON-	PRP$
60025	7464	43	being	be	VBG
60025	7464	44	well	well	RB
60025	7464	45	baked	bake	VBN
60025	7464	46	than	than	IN
60025	7464	47	if	if	IN
60025	7464	48	done	do	VBN
60025	7464	49	in	in	IN
60025	7464	50	a	a	DT
60025	7464	51	larger	large	JJR
60025	7464	52	pan	pan	NN
60025	7464	53	.	.	.
60025	7465	1	When	when	WRB
60025	7465	2	they	-PRON-	PRP
60025	7465	3	seem	seem	VBP
60025	7465	4	to	to	TO
60025	7465	5	be	be	VB
60025	7465	6	done	do	VBN
60025	7465	7	,	,	,
60025	7465	8	one	one	CD
60025	7465	9	of	of	IN
60025	7465	10	the	the	DT
60025	7465	11	little	little	JJ
60025	7465	12	cakes	cake	NNS
60025	7465	13	can	can	MD
60025	7465	14	be	be	VB
60025	7465	15	taken	take	VBN
60025	7465	16	out	out	RP
60025	7465	17	and	and	CC
60025	7465	18	broken	break	VBN
60025	7465	19	open	open	JJ
60025	7465	20	,	,	,
60025	7465	21	and	and	CC
60025	7465	22	if	if	IN
60025	7465	23	more	more	JJR
60025	7465	24	baking	baking	NN
60025	7465	25	is	be	VBZ
60025	7465	26	found	find	VBN
60025	7465	27	necessary	necessary	JJ
60025	7465	28	,	,	,
60025	7465	29	the	the	DT
60025	7465	30	others	other	NNS
60025	7465	31	can	can	MD
60025	7465	32	thus	thus	RB
60025	7465	33	be	be	VB
60025	7465	34	continued	continue	VBN
60025	7465	35	longer	long	RBR
60025	7465	36	in	in	IN
60025	7465	37	the	the	DT
60025	7465	38	oven	oven	NN
60025	7465	39	.	.	.
60025	7466	1	After	after	IN
60025	7466	2	some	some	DT
60025	7466	3	experience	experience	NN
60025	7466	4	,	,	,
60025	7466	5	an	an	DT
60025	7466	6	orange	orange	JJ
60025	7466	7	cake	cake	NN
60025	7466	8	may	may	MD
60025	7466	9	be	be	VB
60025	7466	10	baked	bake	VBN
60025	7466	11	,	,	,
60025	7466	12	like	like	IN
60025	7466	13	a	a	DT
60025	7466	14	pound	pound	NN
60025	7466	15	cake	cake	NN
60025	7466	16	,	,	,
60025	7466	17	in	in	IN
60025	7466	18	a	a	DT
60025	7466	19	large	large	JJ
60025	7466	20	tin	tin	NN
60025	7466	21	pan	pan	NN
60025	7466	22	with	with	IN
60025	7466	23	a	a	DT
60025	7466	24	tube	tube	NN
60025	7466	25	in	in	IN
60025	7466	26	the	the	DT
60025	7466	27	centre	centre	NN
60025	7466	28	;	;	:
60025	7466	29	or	or	CC
60025	7466	30	in	in	IN
60025	7466	31	a	a	DT
60025	7466	32	turban	turban	NN
60025	7466	33	mould	mould	NN
60025	7466	34	,	,	,
60025	7466	35	and	and	CC
60025	7466	36	handsomely	handsomely	RB
60025	7466	37	iced	ice	VBN
60025	7466	38	and	and	CC
60025	7466	39	ornamented	ornament	VBN
60025	7466	40	when	when	WRB
60025	7466	41	done	do	VBN
60025	7466	42	.	.	.
60025	7467	1	A	a	DT
60025	7467	2	fine	fine	JJ
60025	7467	3	orange	orange	JJ
60025	7467	4	cake	cake	NN
60025	7467	5	will	will	MD
60025	7467	6	,	,	,
60025	7467	7	when	when	WRB
60025	7467	8	cut	cut	VBN
60025	7467	9	,	,	,
60025	7467	10	perfume	perfume	VB
60025	7467	11	the	the	DT
60025	7467	12	table	table	NN
60025	7467	13	.	.	.
60025	7468	1	Lemon	lemon	NN
60025	7468	2	cake	cake	NN
60025	7468	3	may	may	MD
60025	7468	4	be	be	VB
60025	7468	5	made	make	VBN
60025	7468	6	and	and	CC
60025	7468	7	baked	bake	VBN
60025	7468	8	in	in	IN
60025	7468	9	a	a	DT
60025	7468	10	similar	similar	JJ
60025	7468	11	manner	manner	NN
60025	7468	12	,	,	,
60025	7468	13	adding	add	VBG
60025	7468	14	also	also	RB
60025	7468	15	a	a	DT
60025	7468	16	little	little	JJ
60025	7468	17	lemon	lemon	NN
60025	7468	18	juice	juice	NN
60025	7468	19	to	to	IN
60025	7468	20	the	the	DT
60025	7468	21	icing	icing	NN
60025	7468	22	.	.	.
60025	7469	1	CITRON	CITRON	NNP
60025	7469	2	CAKE	CAKE	NNP
60025	7469	3	--	--	:
60025	7469	4	Cut	cut	VB
60025	7469	5	a	a	DT
60025	7469	6	pound	pound	NN
60025	7469	7	of	of	IN
60025	7469	8	candied	candy	VBN
60025	7469	9	citron	citron	NN
60025	7469	10	into	into	IN
60025	7469	11	slips	slip	NNS
60025	7469	12	.	.	.
60025	7470	1	Spread	spread	VB
60025	7470	2	it	-PRON-	PRP
60025	7470	3	on	on	IN
60025	7470	4	a	a	DT
60025	7470	5	large	large	JJ
60025	7470	6	dish	dish	NN
60025	7470	7	.	.	.
60025	7471	1	Sprinkle	sprinkle	VB
60025	7471	2	it	-PRON-	PRP
60025	7471	3	thickly	thickly	RB
60025	7471	4	with	with	IN
60025	7471	5	sifted	sift	VBN
60025	7471	6	flour	flour	NN
60025	7471	7	till	till	IN
60025	7471	8	it	-PRON-	PRP
60025	7471	9	is	be	VBZ
60025	7471	10	entirely	entirely	RB
60025	7471	11	white	white	JJ
60025	7471	12	with	with	IN
60025	7471	13	it	-PRON-	PRP
60025	7471	14	,	,	,
60025	7471	15	tumbling	tumble	VBG
60025	7471	16	the	the	DT
60025	7471	17	citron	citron	NN
60025	7471	18	about	about	IN
60025	7471	19	with	with	IN
60025	7471	20	your	-PRON-	PRP$
60025	7471	21	hands	hand	NNS
60025	7471	22	till	till	IN
60025	7471	23	every	every	DT
60025	7471	24	piece	piece	NN
60025	7471	25	is	be	VBZ
60025	7471	26	well	well	RB
60025	7471	27	covered	cover	VBN
60025	7471	28	with	with	IN
60025	7471	29	flour	flour	NN
60025	7471	30	.	.	.
60025	7472	1	Then	then	RB
60025	7472	2	sift	sift	VB
60025	7472	3	into	into	IN
60025	7472	4	a	a	DT
60025	7472	5	pan	pan	NN
60025	7472	6	fourteen	fourteen	NN
60025	7472	7	ounces	ounce	NNS
60025	7472	8	(	(	-LRB-
60025	7472	9	two	two	CD
60025	7472	10	ounces	ounce	NNS
60025	7472	11	less	less	JJR
60025	7472	12	than	than	IN
60025	7472	13	a	a	DT
60025	7472	14	pound	pound	NN
60025	7472	15	)	)	-RRB-
60025	7472	16	of	of	IN
60025	7472	17	flour	flour	NN
60025	7472	18	.	.	.
60025	7473	1	Beat	beat	VB
60025	7473	2	together	together	RB
60025	7473	3	in	in	IN
60025	7473	4	a	a	DT
60025	7473	5	deep	deep	JJ
60025	7473	6	pan	pan	NN
60025	7473	7	,	,	,
60025	7473	8	till	till	IN
60025	7473	9	perfectly	perfectly	RB
60025	7473	10	light	light	NN
60025	7473	11	,	,	,
60025	7473	12	a	a	DT
60025	7473	13	pound	pound	NN
60025	7473	14	of	of	IN
60025	7473	15	fresh	fresh	JJ
60025	7473	16	butter	butter	NN
60025	7473	17	cut	cut	VBN
60025	7473	18	up	up	RP
60025	7473	19	in	in	IN
60025	7473	20	a	a	DT
60025	7473	21	pound	pound	NN
60025	7473	22	of	of	IN
60025	7473	23	powdered	powdered	JJ
60025	7473	24	loaf	loaf	NN
60025	7473	25	-	-	HYPH
60025	7473	26	sugar	sugar	NN
60025	7473	27	.	.	.
60025	7474	1	Then	then	RB
60025	7474	2	add	add	VB
60025	7474	3	,	,	,
60025	7474	4	by	by	IN
60025	7474	5	degrees	degree	NNS
60025	7474	6	,	,	,
60025	7474	7	a	a	DT
60025	7474	8	glass	glass	NN
60025	7474	9	of	of	IN
60025	7474	10	wine	wine	NN
60025	7474	11	,	,	,
60025	7474	12	a	a	DT
60025	7474	13	glass	glass	NN
60025	7474	14	of	of	IN
60025	7474	15	brandy	brandy	NN
60025	7474	16	,	,	,
60025	7474	17	and	and	CC
60025	7474	18	a	a	DT
60025	7474	19	table	table	NN
60025	7474	20	-	-	HYPH
60025	7474	21	spoonful	spoonful	JJ
60025	7474	22	of	of	IN
60025	7474	23	powdered	powdered	JJ
60025	7474	24	mace	mace	NN
60025	7474	25	and	and	CC
60025	7474	26	cinnamon	cinnamon	NN
60025	7474	27	mixed	mixed	JJ
60025	7474	28	,	,	,
60025	7474	29	and	and	CC
60025	7474	30	a	a	DT
60025	7474	31	powdered	powder	VBN
60025	7474	32	nutmeg	nutmeg	NN
60025	7474	33	.	.	.
60025	7475	1	Have	have	VBP
60025	7475	2	ready	ready	JJ
60025	7475	3	twelve	twelve	CD
60025	7475	4	eggs	egg	NNS
60025	7475	5	beaten	beat	VBN
60025	7475	6	in	in	IN
60025	7475	7	a	a	DT
60025	7475	8	shallow	shallow	JJ
60025	7475	9	pan	pan	NN
60025	7475	10	till	till	IN
60025	7475	11	very	very	RB
60025	7475	12	smooth	smooth	JJ
60025	7475	13	and	and	CC
60025	7475	14	thick	thick	JJ
60025	7475	15	.	.	.
60025	7476	1	Stir	stir	VB
60025	7476	2	the	the	DT
60025	7476	3	beaten	beaten	JJ
60025	7476	4	egg	egg	NN
60025	7476	5	into	into	IN
60025	7476	6	the	the	DT
60025	7476	7	beaten	beat	VBN
60025	7476	8	butter	butter	NN
60025	7476	9	and	and	CC
60025	7476	10	sugar	sugar	NN
60025	7476	11	,	,	,
60025	7476	12	alternately	alternately	RB
60025	7476	13	with	with	IN
60025	7476	14	the	the	DT
60025	7476	15	flour	flour	NN
60025	7476	16	and	and	CC
60025	7476	17	citron	citron	NN
60025	7476	18	,	,	,
60025	7476	19	a	a	DT
60025	7476	20	little	little	JJ
60025	7476	21	at	at	IN
60025	7476	22	a	a	DT
60025	7476	23	time	time	NN
60025	7476	24	of	of	IN
60025	7476	25	each	each	DT
60025	7476	26	.	.	.
60025	7477	1	Then	then	RB
60025	7477	2	,	,	,
60025	7477	3	at	at	IN
60025	7477	4	the	the	DT
60025	7477	5	last	last	JJ
60025	7477	6	,	,	,
60025	7477	7	stir	stir	VB
60025	7477	8	the	the	DT
60025	7477	9	whole	whole	JJ
60025	7477	10	very	very	RB
60025	7477	11	hard	hard	RB
60025	7477	12	.	.	.
60025	7478	1	Butter	butter	VB
60025	7478	2	a	a	DT
60025	7478	3	large	large	JJ
60025	7478	4	tin	tin	NN
60025	7478	5	pan	pan	NN
60025	7478	6	(	(	-LRB-
60025	7478	7	one	one	CD
60025	7478	8	with	with	IN
60025	7478	9	a	a	DT
60025	7478	10	tube	tube	NN
60025	7478	11	in	in	IN
60025	7478	12	the	the	DT
60025	7478	13	centre	centre	NN
60025	7478	14	will	will	MD
60025	7478	15	be	be	VB
60025	7478	16	best	good	JJS
60025	7478	17	)	)	-RRB-
60025	7478	18	,	,	,
60025	7478	19	put	put	VBN
60025	7478	20	in	in	IN
60025	7478	21	the	the	DT
60025	7478	22	mixture	mixture	NN
60025	7478	23	,	,	,
60025	7478	24	set	set	VBD
60025	7478	25	it	-PRON-	PRP
60025	7478	26	directly	directly	RB
60025	7478	27	in	in	IN
60025	7478	28	a	a	DT
60025	7478	29	moderate	moderate	JJ
60025	7478	30	oven	oven	NN
60025	7478	31	,	,	,
60025	7478	32	and	and	CC
60025	7478	33	bake	bake	VB
60025	7478	34	it	-PRON-	PRP
60025	7478	35	at	at	IN
60025	7478	36	least	least	JJS
60025	7478	37	four	four	CD
60025	7478	38	hours	hour	NNS
60025	7478	39	.	.	.
60025	7479	1	Put	put	VB
60025	7479	2	it	-PRON-	PRP
60025	7479	3	on	on	IN
60025	7479	4	an	an	DT
60025	7479	5	inverted	invert	VBN
60025	7479	6	sieve	sieve	NN
60025	7479	7	to	to	TO
60025	7479	8	cool	cool	JJ
60025	7479	9	.	.	.
60025	7480	1	When	when	WRB
60025	7480	2	the	the	DT
60025	7480	3	cake	cake	NN
60025	7480	4	is	be	VBZ
60025	7480	5	cool	cool	JJ
60025	7480	6	,	,	,
60025	7480	7	ice	ice	NN
60025	7480	8	and	and	CC
60025	7480	9	ornament	ornament	VB
60025	7480	10	it	-PRON-	PRP
60025	7480	11	.	.	.
60025	7481	1	Common	common	JJ
60025	7481	2	pound	pound	NN
60025	7481	3	cakes	cake	NNS
60025	7481	4	are	be	VBP
60025	7481	5	now	now	RB
60025	7481	6	very	very	RB
60025	7481	7	much	much	RB
60025	7481	8	out	out	IN
60025	7481	9	of	of	IN
60025	7481	10	use	use	NN
60025	7481	11	.	.	.
60025	7482	1	They	-PRON-	PRP
60025	7482	2	are	be	VBP
60025	7482	3	considered	consider	VBN
60025	7482	4	old	old	JJ
60025	7482	5	-	-	HYPH
60025	7482	6	fashioned	fashioned	JJ
60025	7482	7	.	.	.
60025	7483	1	BOSTON	BOSTON	NNP
60025	7483	2	CREAM	CREAM	NNP
60025	7483	3	CAKES	CAKES	NNP
60025	7483	4	--	--	:
60025	7483	5	From	from	IN
60025	7483	6	a	a	DT
60025	7483	7	quart	quart	NN
60025	7483	8	of	of	IN
60025	7483	9	rich	rich	JJ
60025	7483	10	milk	milk	NN
60025	7483	11	or	or	CC
60025	7483	12	cream	cream	NN
60025	7483	13	take	take	VBP
60025	7483	14	half	half	PDT
60025	7483	15	a	a	DT
60025	7483	16	pint	pint	NN
60025	7483	17	,	,	,
60025	7483	18	and	and	CC
60025	7483	19	put	put	VBD
60025	7483	20	it	-PRON-	PRP
60025	7483	21	into	into	IN
60025	7483	22	a	a	DT
60025	7483	23	small	small	JJ
60025	7483	24	saucepan	saucepan	NN
60025	7483	25	,	,	,
60025	7483	26	with	with	IN
60025	7483	27	a	a	DT
60025	7483	28	vanilla	vanilla	NN
60025	7483	29	bean	bean	NN
60025	7483	30	,	,	,
60025	7483	31	and	and	CC
60025	7483	32	a	a	DT
60025	7483	33	stick	stick	NN
60025	7483	34	of	of	IN
60025	7483	35	the	the	DT
60025	7483	36	best	good	JJS
60025	7483	37	Ceylon	Ceylon	NNP
60025	7483	38	cinnamon	cinnamon	NN
60025	7483	39	,	,	,
60025	7483	40	broken	break	VBN
60025	7483	41	in	in	IN
60025	7483	42	pieces	piece	NNS
60025	7483	43	.	.	.
60025	7484	1	Cover	cover	VB
60025	7484	2	the	the	DT
60025	7484	3	saucepan	saucepan	NN
60025	7484	4	closely	closely	RB
60025	7484	5	,	,	,
60025	7484	6	and	and	CC
60025	7484	7	let	let	VB
60025	7484	8	it	-PRON-	PRP
60025	7484	9	boil	boil	VB
60025	7484	10	till	till	IN
60025	7484	11	the	the	DT
60025	7484	12	milk	milk	NN
60025	7484	13	is	be	VBZ
60025	7484	14	highly	highly	RB
60025	7484	15	flavoured	flavour	VBN
60025	7484	16	with	with	IN
60025	7484	17	the	the	DT
60025	7484	18	vanilla	vanilla	NN
60025	7484	19	and	and	CC
60025	7484	20	cinnamon	cinnamon	NN
60025	7484	21	.	.	.
60025	7485	1	Then	then	RB
60025	7485	2	strain	strain	VB
60025	7485	3	it	-PRON-	PRP
60025	7485	4	,	,	,
60025	7485	5	take	take	VB
60025	7485	6	out	out	RP
60025	7485	7	the	the	DT
60025	7485	8	vanilla	vanilla	NN
60025	7485	9	bean	bean	NN
60025	7485	10	,	,	,
60025	7485	11	wipe	wipe	VB
60025	7485	12	it	-PRON-	PRP
60025	7485	13	,	,	,
60025	7485	14	and	and	CC
60025	7485	15	put	put	VBD
60025	7485	16	it	-PRON-	PRP
60025	7485	17	away	away	RB
60025	7485	18	,	,	,
60025	7485	19	as	as	IN
60025	7485	20	it	-PRON-	PRP
60025	7485	21	will	will	MD
60025	7485	22	do	do	VB
60025	7485	23	for	for	IN
60025	7485	24	the	the	DT
60025	7485	25	same	same	JJ
60025	7485	26	purpose	purpose	NN
60025	7485	27	a	a	DT
60025	7485	28	second	second	JJ
60025	7485	29	time	time	NN
60025	7485	30	.	.	.
60025	7486	1	Mix	mix	VB
60025	7486	2	the	the	DT
60025	7486	3	flavoured	flavour	VBN
60025	7486	4	milk	milk	NN
60025	7486	5	with	with	IN
60025	7486	6	the	the	DT
60025	7486	7	other	other	JJ
60025	7486	8	pint	pint	NN
60025	7486	9	and	and	CC
60025	7486	10	a	a	DT
60025	7486	11	half	half	NN
60025	7486	12	,	,	,
60025	7486	13	and	and	CC
60025	7486	14	let	let	VB
60025	7486	15	it	-PRON-	PRP
60025	7486	16	get	get	VB
60025	7486	17	quite	quite	RB
60025	7486	18	cold	cold	JJ
60025	7486	19	.	.	.
60025	7487	1	Beat	beat	VB
60025	7487	2	very	very	RB
60025	7487	3	light	light	NN
60025	7487	4	_	_	IN
60025	7487	5	the	the	DT
60025	7487	6	yolks	yolk	NNS
60025	7487	7	only	only	RB
60025	7487	8	_	_	NNP
60025	7487	9	of	of	IN
60025	7487	10	twelve	twelve	CD
60025	7487	11	eggs	egg	NNS
60025	7487	12	,	,	,
60025	7487	13	and	and	CC
60025	7487	14	stir	stir	VB
60025	7487	15	them	-PRON-	PRP
60025	7487	16	into	into	IN
60025	7487	17	the	the	DT
60025	7487	18	milk	milk	NN
60025	7487	19	alternately	alternately	RB
60025	7487	20	with	with	IN
60025	7487	21	a	a	DT
60025	7487	22	quarter	quarter	NN
60025	7487	23	of	of	IN
60025	7487	24	a	a	DT
60025	7487	25	pound	pound	NN
60025	7487	26	,	,	,
60025	7487	27	or	or	CC
60025	7487	28	more	more	JJR
60025	7487	29	,	,	,
60025	7487	30	of	of	IN
60025	7487	31	powdered	powder	VBN
60025	7487	32	white	white	JJ
60025	7487	33	sugar	sugar	NN
60025	7487	34	.	.	.
60025	7488	1	Put	put	VB
60025	7488	2	this	this	DT
60025	7488	3	custard	custard	JJ
60025	7488	4	mixture	mixture	NN
60025	7488	5	into	into	IN
60025	7488	6	a	a	DT
60025	7488	7	tin	tin	NN
60025	7488	8	pan	pan	NN
60025	7488	9	,	,	,
60025	7488	10	set	set	VBD
60025	7488	11	it	-PRON-	PRP
60025	7488	12	in	in	IN
60025	7488	13	a	a	DT
60025	7488	14	Dutch	dutch	JJ
60025	7488	15	oven	oven	NN
60025	7488	16	or	or	CC
60025	7488	17	something	something	NN
60025	7488	18	similar	similar	JJ
60025	7488	19	,	,	,
60025	7488	20	pour	pour	VBP
60025	7488	21	round	round	IN
60025	7488	22	the	the	DT
60025	7488	23	pan	pan	NN
60025	7488	24	some	some	DT
60025	7488	25	boiling	boiling	NN
60025	7488	26	water	water	NN
60025	7488	27	,	,	,
60025	7488	28	enough	enough	RB
60025	7488	29	to	to	TO
60025	7488	30	reach	reach	VB
60025	7488	31	half	half	JJ
60025	7488	32	-	-	HYPH
60025	7488	33	way	way	NN
60025	7488	34	up	up	IN
60025	7488	35	its	-PRON-	PRP$
60025	7488	36	sides	side	NNS
60025	7488	37	,	,	,
60025	7488	38	and	and	CC
60025	7488	39	bake	bake	VB
60025	7488	40	the	the	DT
60025	7488	41	custard	custard	JJ
60025	7488	42	ten	ten	CD
60025	7488	43	minutes	minute	NNS
60025	7488	44	.	.	.
60025	7489	1	Instead	instead	RB
60025	7489	2	of	of	IN
60025	7489	3	vanilla	vanilla	NN
60025	7489	4	,	,	,
60025	7489	5	you	-PRON-	PRP
60025	7489	6	may	may	MD
60025	7489	7	flavour	flavour	VB
60025	7489	8	the	the	DT
60025	7489	9	custard	custard	NN
60025	7489	10	by	by	IN
60025	7489	11	boiling	boil	VBG
60025	7489	12	,	,	,
60025	7489	13	in	in	IN
60025	7489	14	the	the	DT
60025	7489	15	half	half	JJ
60025	7489	16	pint	pint	NN
60025	7489	17	of	of	IN
60025	7489	18	milk	milk	NN
60025	7489	19	,	,	,
60025	7489	20	a	a	DT
60025	7489	21	handful	handful	NN
60025	7489	22	of	of	IN
60025	7489	23	bitter	bitter	JJ
60025	7489	24	almonds	almond	NNS
60025	7489	25	or	or	CC
60025	7489	26	peach	peach	NN
60025	7489	27	kernels	kernel	NNS
60025	7489	28	,	,	,
60025	7489	29	blanched	blanch	VBD
60025	7489	30	and	and	CC
60025	7489	31	broken	break	VBN
60025	7489	32	in	in	IN
60025	7489	33	half	half	NN
60025	7489	34	,	,	,
60025	7489	35	and	and	CC
60025	7489	36	stirring	stir	VBG
60025	7489	37	into	into	IN
60025	7489	38	the	the	DT
60025	7489	39	custard	custard	NN
60025	7489	40	when	when	WRB
60025	7489	41	it	-PRON-	PRP
60025	7489	42	has	have	VBZ
60025	7489	43	done	do	VBN
60025	7489	44	baking	baking	NN
60025	7489	45	,	,	,
60025	7489	46	but	but	CC
60025	7489	47	is	be	VBZ
60025	7489	48	still	still	RB
60025	7489	49	hot	hot	JJ
60025	7489	50	,	,	,
60025	7489	51	a	a	DT
60025	7489	52	wine	wine	NN
60025	7489	53	glass	glass	NN
60025	7489	54	of	of	IN
60025	7489	55	rose	rose	NN
60025	7489	56	water	water	NN
60025	7489	57	.	.	.
60025	7490	1	As	as	IN
60025	7490	2	rose	rise	VBD
60025	7490	3	water	water	NN
60025	7490	4	loses	lose	VBZ
60025	7490	5	most	most	JJS
60025	7490	6	of	of	IN
60025	7490	7	its	-PRON-	PRP$
60025	7490	8	taste	taste	NN
60025	7490	9	by	by	IN
60025	7490	10	cooking	cooking	NN
60025	7490	11	,	,	,
60025	7490	12	it	-PRON-	PRP
60025	7490	13	is	be	VBZ
60025	7490	14	best	good	JJS
60025	7490	15	,	,	,
60025	7490	16	when	when	WRB
60025	7490	17	practicable	practicable	JJ
60025	7490	18	,	,	,
60025	7490	19	to	to	TO
60025	7490	20	add	add	VB
60025	7490	21	it	-PRON-	PRP
60025	7490	22	after	after	IN
60025	7490	23	the	the	DT
60025	7490	24	article	article	NN
60025	7490	25	is	be	VBZ
60025	7490	26	taken	take	VBN
60025	7490	27	from	from	IN
60025	7490	28	the	the	DT
60025	7490	29	fire	fire	NN
60025	7490	30	.	.	.
60025	7491	1	In	in	IN
60025	7491	2	the	the	DT
60025	7491	3	mean	mean	JJ
60025	7491	4	time	time	NN
60025	7491	5	let	let	VB
60025	7491	6	another	another	DT
60025	7491	7	mixture	mixture	NN
60025	7491	8	be	be	VB
60025	7491	9	prepared	prepare	VBN
60025	7491	10	as	as	IN
60025	7491	11	follows	follow	VBZ
60025	7491	12	.	.	.
60025	7492	1	Sift	sift	VB
60025	7492	2	half	half	PDT
60025	7492	3	a	a	DT
60025	7492	4	pound	pound	NN
60025	7492	5	of	of	IN
60025	7492	6	fine	fine	JJ
60025	7492	7	flour	flour	NN
60025	7492	8	,	,	,
60025	7492	9	cut	cut	VB
60025	7492	10	up	up	RP
60025	7492	11	half	half	PDT
60025	7492	12	a	a	DT
60025	7492	13	pound	pound	NN
60025	7492	14	of	of	IN
60025	7492	15	fresh	fresh	JJ
60025	7492	16	butter	butter	NN
60025	7492	17	in	in	IN
60025	7492	18	a	a	DT
60025	7492	19	pint	pint	NN
60025	7492	20	of	of	IN
60025	7492	21	rich	rich	JJ
60025	7492	22	milk	milk	NN
60025	7492	23	,	,	,
60025	7492	24	and	and	CC
60025	7492	25	set	set	VBD
60025	7492	26	it	-PRON-	PRP
60025	7492	27	on	on	IN
60025	7492	28	a	a	DT
60025	7492	29	stove	stove	NN
60025	7492	30	or	or	CC
60025	7492	31	near	near	IN
60025	7492	32	the	the	DT
60025	7492	33	fire	fire	NN
60025	7492	34	till	till	IN
60025	7492	35	the	the	DT
60025	7492	36	butter	butter	NN
60025	7492	37	is	be	VBZ
60025	7492	38	soft	soft	JJ
60025	7492	39	but	but	CC
60025	7492	40	not	not	RB
60025	7492	41	melted	melt	VBN
60025	7492	42	.	.	.
60025	7493	1	Then	then	RB
60025	7493	2	stir	stir	VB
60025	7493	3	it	-PRON-	PRP
60025	7493	4	well	well	RB
60025	7493	5	and	and	CC
60025	7493	6	take	take	VB
60025	7493	7	it	-PRON-	PRP
60025	7493	8	off	off	RP
60025	7493	9	.	.	.
60025	7494	1	Beat	beat	VB
60025	7494	2	eight	eight	CD
60025	7494	3	whole	whole	JJ
60025	7494	4	eggs	egg	NNS
60025	7494	5	very	very	RB
60025	7494	6	light	light	JJ
60025	7494	7	,	,	,
60025	7494	8	and	and	CC
60025	7494	9	stir	stir	VB
60025	7494	10	them	-PRON-	PRP
60025	7494	11	gradually	gradually	RB
60025	7494	12	into	into	IN
60025	7494	13	the	the	DT
60025	7494	14	milk	milk	NN
60025	7494	15	and	and	CC
60025	7494	16	butter	butter	NN
60025	7494	17	,	,	,
60025	7494	18	in	in	IN
60025	7494	19	turn	turn	NN
60025	7494	20	with	with	IN
60025	7494	21	the	the	DT
60025	7494	22	flour	flour	NN
60025	7494	23	.	.	.
60025	7495	1	Take	take	VB
60025	7495	2	care	care	NN
60025	7495	3	to	to	TO
60025	7495	4	have	have	VB
60025	7495	5	this	this	DT
60025	7495	6	batter	batter	NN
60025	7495	7	very	very	RB
60025	7495	8	smooth	smooth	JJ
60025	7495	9	,	,	,
60025	7495	10	and	and	CC
60025	7495	11	quite	quite	RB
60025	7495	12	free	free	JJ
60025	7495	13	from	from	IN
60025	7495	14	lumps	lump	NNS
60025	7495	15	.	.	.
60025	7496	1	Having	have	VBG
60025	7496	2	beaten	beat	VBN
60025	7496	3	and	and	CC
60025	7496	4	stirred	stir	VBD
60025	7496	5	it	-PRON-	PRP
60025	7496	6	thoroughly	thoroughly	RB
60025	7496	7	,	,	,
60025	7496	8	put	put	VBD
60025	7496	9	it	-PRON-	PRP
60025	7496	10	in	in	IN
60025	7496	11	equal	equal	JJ
60025	7496	12	portions	portion	NNS
60025	7496	13	into	into	IN
60025	7496	14	deep	deep	JJ
60025	7496	15	pattypans	pattypan	NNS
60025	7496	16	with	with	IN
60025	7496	17	plain	plain	JJ
60025	7496	18	unscolloped	unscolloped	JJ
60025	7496	19	sides	side	NNS
60025	7496	20	,	,	,
60025	7496	21	filling	fill	VBG
60025	7496	22	them	-PRON-	PRP
60025	7496	23	but	but	CC
60025	7496	24	little	little	JJ
60025	7496	25	more	more	JJR
60025	7496	26	than	than	IN
60025	7496	27	half	half	NN
60025	7496	28	,	,	,
60025	7496	29	so	so	IN
60025	7496	30	as	as	IN
60025	7496	31	to	to	TO
60025	7496	32	allow	allow	VB
60025	7496	33	space	space	NN
60025	7496	34	for	for	IN
60025	7496	35	the	the	DT
60025	7496	36	cakes	cake	NNS
60025	7496	37	to	to	TO
60025	7496	38	rise	rise	VB
60025	7496	39	in	in	IN
60025	7496	40	baking	baking	NN
60025	7496	41	.	.	.
60025	7497	1	The	the	DT
60025	7497	2	pattypans	pattypan	NNS
60025	7497	3	must	must	MD
60025	7497	4	be	be	VB
60025	7497	5	previously	previously	RB
60025	7497	6	buttered	butter	VBN
60025	7497	7	.	.	.
60025	7498	1	When	when	WRB
60025	7498	2	the	the	DT
60025	7498	3	mixture	mixture	NN
60025	7498	4	is	be	VBZ
60025	7498	5	in	in	RB
60025	7498	6	,	,	,
60025	7498	7	sprinkle	sprinkle	VB
60025	7498	8	powdered	powdered	JJ
60025	7498	9	loaf	loaf	NN
60025	7498	10	-	-	:
60025	7498	11	sugar	sugar	NN
60025	7498	12	over	over	IN
60025	7498	13	the	the	DT
60025	7498	14	top	top	NN
60025	7498	15	of	of	IN
60025	7498	16	each	each	DT
60025	7498	17	.	.	.
60025	7499	1	Set	Set	VBD
60025	7499	2	them	-PRON-	PRP
60025	7499	3	immediately	immediately	RB
60025	7499	4	into	into	IN
60025	7499	5	a	a	DT
60025	7499	6	brisk	brisk	JJ
60025	7499	7	oven	oven	NN
60025	7499	8	,	,	,
60025	7499	9	and	and	CC
60025	7499	10	bake	bake	VB
60025	7499	11	them	-PRON-	PRP
60025	7499	12	about	about	IN
60025	7499	13	a	a	DT
60025	7499	14	quarter	quarter	NN
60025	7499	15	of	of	IN
60025	7499	16	an	an	DT
60025	7499	17	hour	hour	NN
60025	7499	18	,	,	,
60025	7499	19	or	or	CC
60025	7499	20	twenty	twenty	CD
60025	7499	21	minutes	minute	NNS
60025	7499	22	.	.	.
60025	7500	1	They	-PRON-	PRP
60025	7500	2	must	must	MD
60025	7500	3	be	be	VB
60025	7500	4	well	well	RB
60025	7500	5	browned	brown	VBN
60025	7500	6	.	.	.
60025	7501	1	When	when	WRB
60025	7501	2	done	do	VBN
60025	7501	3	,	,	,
60025	7501	4	take	take	VB
60025	7501	5	them	-PRON-	PRP
60025	7501	6	out	out	RP
60025	7501	7	,	,	,
60025	7501	8	and	and	CC
60025	7501	9	open	open	JJ
60025	7501	10	in	in	IN
60025	7501	11	the	the	DT
60025	7501	12	side	side	NN
60025	7501	13	of	of	IN
60025	7501	14	each	each	DT
60025	7501	15	(	(	-LRB-
60025	7501	16	while	while	IN
60025	7501	17	quite	quite	RB
60025	7501	18	hot	hot	JJ
60025	7501	19	)	)	-RRB-
60025	7501	20	a	a	DT
60025	7501	21	slit	slit	NN
60025	7501	22	or	or	CC
60025	7501	23	cut	cut	VBN
60025	7501	24	,	,	,
60025	7501	25	large	large	JJ
60025	7501	26	enough	enough	RB
60025	7501	27	to	to	TO
60025	7501	28	admit	admit	VB
60025	7501	29	a	a	DT
60025	7501	30	portion	portion	NN
60025	7501	31	of	of	IN
60025	7501	32	the	the	DT
60025	7501	33	custard	custard	NN
60025	7501	34	that	that	WDT
60025	7501	35	has	have	VBZ
60025	7501	36	been	be	VBN
60025	7501	37	made	make	VBN
60025	7501	38	for	for	IN
60025	7501	39	them	-PRON-	PRP
60025	7501	40	.	.	.
60025	7502	1	Put	put	VB
60025	7502	2	in	in	RP
60025	7502	3	with	with	IN
60025	7502	4	a	a	DT
60025	7502	5	spoon	spoon	NN
60025	7502	6	as	as	RB
60025	7502	7	much	much	JJ
60025	7502	8	of	of	IN
60025	7502	9	this	this	DT
60025	7502	10	custard	custard	NN
60025	7502	11	as	as	IN
60025	7502	12	will	will	MD
60025	7502	13	amply	amply	RB
60025	7502	14	fill	fill	VB
60025	7502	15	the	the	DT
60025	7502	16	cavity	cavity	NN
60025	7502	17	or	or	CC
60025	7502	18	hollow	hollow	JJ
60025	7502	19	in	in	IN
60025	7502	20	the	the	DT
60025	7502	21	middle	middle	NN
60025	7502	22	of	of	IN
60025	7502	23	each	each	DT
60025	7502	24	cake	cake	NN
60025	7502	25	.	.	.
60025	7503	1	Then	then	RB
60025	7503	2	close	close	VB
60025	7503	3	the	the	DT
60025	7503	4	slit	slit	NN
60025	7503	5	nicely	nicely	RB
60025	7503	6	,	,	,
60025	7503	7	by	by	IN
60025	7503	8	pinching	pinch	VBG
60025	7503	9	and	and	CC
60025	7503	10	smoothing	smooth	VBG
60025	7503	11	it	-PRON-	PRP
60025	7503	12	with	with	IN
60025	7503	13	your	-PRON-	PRP$
60025	7503	14	thumb	thumb	NN
60025	7503	15	and	and	CC
60025	7503	16	finger	finger	NN
60025	7503	17	,	,	,
60025	7503	18	and	and	CC
60025	7503	19	set	set	VBD
60025	7503	20	the	the	DT
60025	7503	21	cakes	cake	NNS
60025	7503	22	to	to	TO
60025	7503	23	cool	cool	VB
60025	7503	24	.	.	.
60025	7504	1	They	-PRON-	PRP
60025	7504	2	should	should	MD
60025	7504	3	be	be	VB
60025	7504	4	eaten	eat	VBN
60025	7504	5	fresh	fresh	JJ
60025	7504	6	.	.	.
60025	7505	1	In	in	IN
60025	7505	2	summer	summer	NN
60025	7505	3	they	-PRON-	PRP
60025	7505	4	will	will	MD
60025	7505	5	not	not	RB
60025	7505	6	keep	keep	VB
60025	7505	7	till	till	IN
60025	7505	8	next	next	JJ
60025	7505	9	day	day	NN
60025	7505	10	unless	unless	IN
60025	7505	11	they	-PRON-	PRP
60025	7505	12	are	be	VBP
60025	7505	13	set	set	VBN
60025	7505	14	on	on	IN
60025	7505	15	ice	ice	NN
60025	7505	16	.	.	.
60025	7506	1	If	if	IN
60025	7506	2	properly	properly	RB
60025	7506	3	made	make	VBN
60025	7506	4	,	,	,
60025	7506	5	they	-PRON-	PRP
60025	7506	6	will	will	MD
60025	7506	7	be	be	VB
60025	7506	8	found	find	VBN
60025	7506	9	delicious	delicious	JJ
60025	7506	10	.	.	.
60025	7507	1	CONNECTICUT	CONNECTICUT	NNP
60025	7507	2	LOAF	LOAF	NNP
60025	7507	3	CAKE.--For	CAKE.--For	VBZ
60025	7507	4	this	this	DT
60025	7507	5	cake	cake	NN
60025	7507	6	you	-PRON-	PRP
60025	7507	7	must	must	MD
60025	7507	8	prepare	prepare	VB
60025	7507	9	,	,	,
60025	7507	10	the	the	DT
60025	7507	11	day	day	NN
60025	7507	12	before	before	RB
60025	7507	13	,	,	,
60025	7507	14	three	three	CD
60025	7507	15	pounds	pound	NNS
60025	7507	16	of	of	IN
60025	7507	17	sifted	sift	VBN
60025	7507	18	flour	flour	NN
60025	7507	19	,	,	,
60025	7507	20	two	two	CD
60025	7507	21	pounds	pound	NNS
60025	7507	22	of	of	IN
60025	7507	23	powdered	powder	VBN
60025	7507	24	white	white	JJ
60025	7507	25	sugar	sugar	NN
60025	7507	26	,	,	,
60025	7507	27	four	four	CD
60025	7507	28	nutmegs	nutmeg	NNS
60025	7507	29	,	,	,
60025	7507	30	and	and	CC
60025	7507	31	a	a	DT
60025	7507	32	quarter	quarter	NN
60025	7507	33	of	of	IN
60025	7507	34	an	an	DT
60025	7507	35	ounce	ounce	NN
60025	7507	36	of	of	IN
60025	7507	37	mace	mace	NN
60025	7507	38	powdered	powder	VBN
60025	7507	39	fine	fine	RB
60025	7507	40	;	;	:
60025	7507	41	two	two	CD
60025	7507	42	pounds	pound	NNS
60025	7507	43	of	of	IN
60025	7507	44	stoned	stone	VBN
60025	7507	45	raisins	raisin	NNS
60025	7507	46	,	,	,
60025	7507	47	two	two	CD
60025	7507	48	pounds	pound	NNS
60025	7507	49	of	of	IN
60025	7507	50	currants	currant	NNS
60025	7507	51	,	,	,
60025	7507	52	picked	pick	VBD
60025	7507	53	,	,	,
60025	7507	54	washed	wash	VBD
60025	7507	55	,	,	,
60025	7507	56	and	and	CC
60025	7507	57	dried	dry	VBN
60025	7507	58	(	(	-LRB-
60025	7507	59	or	or	CC
60025	7507	60	you	-PRON-	PRP
60025	7507	61	may	may	MD
60025	7507	62	substitute	substitute	VB
60025	7507	63	for	for	IN
60025	7507	64	the	the	DT
60025	7507	65	currants	currant	NNS
60025	7507	66	two	two	CD
60025	7507	67	additional	additional	JJ
60025	7507	68	pounds	pound	NNS
60025	7507	69	of	of	IN
60025	7507	70	raisins	raisin	NNS
60025	7507	71	)	)	-RRB-
60025	7507	72	,	,	,
60025	7507	73	and	and	CC
60025	7507	74	half	half	PDT
60025	7507	75	a	a	DT
60025	7507	76	pound	pound	NN
60025	7507	77	of	of	IN
60025	7507	78	citron	citron	NN
60025	7507	79	cut	cut	VB
60025	7507	80	large	large	JJ
60025	7507	81	.	.	.
60025	7508	1	The	the	DT
60025	7508	2	raisins	raisin	NNS
60025	7508	3	,	,	,
60025	7508	4	currants	currant	NNS
60025	7508	5	,	,	,
60025	7508	6	and	and	CC
60025	7508	7	citron	citron	NN
60025	7508	8	must	must	MD
60025	7508	9	be	be	VB
60025	7508	10	spread	spread	VBN
60025	7508	11	on	on	IN
60025	7508	12	a	a	DT
60025	7508	13	large	large	JJ
60025	7508	14	dish	dish	NN
60025	7508	15	,	,	,
60025	7508	16	and	and	CC
60025	7508	17	dredged	dredge	VBD
60025	7508	18	thickly	thickly	RB
60025	7508	19	over	over	RB
60025	7508	20	with	with	IN
60025	7508	21	flour	flour	NN
60025	7508	22	,	,	,
60025	7508	23	which	which	WDT
60025	7508	24	must	must	MD
60025	7508	25	be	be	VB
60025	7508	26	mixed	mix	VBN
60025	7508	27	well	well	RB
60025	7508	28	among	among	IN
60025	7508	29	them	-PRON-	PRP
60025	7508	30	with	with	IN
60025	7508	31	your	-PRON-	PRP$
60025	7508	32	hands	hand	NNS
60025	7508	33	,	,	,
60025	7508	34	so	so	IN
60025	7508	35	as	as	IN
60025	7508	36	to	to	TO
60025	7508	37	coat	coat	VB
60025	7508	38	them	-PRON-	PRP
60025	7508	39	all	all	DT
60025	7508	40	completely	completely	RB
60025	7508	41	.	.	.
60025	7509	1	This	this	DT
60025	7509	2	is	be	VBZ
60025	7509	3	to	to	TO
60025	7509	4	prevent	prevent	VB
60025	7509	5	their	-PRON-	PRP$
60025	7509	6	sinking	sinking	NN
60025	7509	7	in	in	IN
60025	7509	8	a	a	DT
60025	7509	9	clod	clod	NN
60025	7509	10	to	to	IN
60025	7509	11	the	the	DT
60025	7509	12	bottom	bottom	NN
60025	7509	13	while	while	IN
60025	7509	14	the	the	DT
60025	7509	15	cake	cake	NN
60025	7509	16	is	be	VBZ
60025	7509	17	baking	baking	NN
60025	7509	18	,	,	,
60025	7509	19	and	and	CC
60025	7509	20	should	should	MD
60025	7509	21	always	always	RB
60025	7509	22	be	be	VB
60025	7509	23	done	do	VBN
60025	7509	24	with	with	IN
60025	7509	25	whatever	whatever	WDT
60025	7509	26	fruit	fruit	NN
60025	7509	27	is	be	VBZ
60025	7509	28	used	use	VBN
60025	7509	29	in	in	IN
60025	7509	30	either	either	DT
60025	7509	31	cakes	cake	NNS
60025	7509	32	or	or	CC
60025	7509	33	puddings	pudding	NNS
60025	7509	34	.	.	.
60025	7510	1	Put	put	VB
60025	7510	2	the	the	DT
60025	7510	3	spice	spice	NN
60025	7510	4	into	into	IN
60025	7510	5	half	half	PDT
60025	7510	6	a	a	DT
60025	7510	7	pint	pint	NN
60025	7510	8	of	of	IN
60025	7510	9	white	white	JJ
60025	7510	10	wine	wine	NN
60025	7510	11	,	,	,
60025	7510	12	cover	cover	VB
60025	7510	13	it	-PRON-	PRP
60025	7510	14	,	,	,
60025	7510	15	and	and	CC
60025	7510	16	let	let	VB
60025	7510	17	it	-PRON-	PRP
60025	7510	18	infuse	infuse	VB
60025	7510	19	all	all	DT
60025	7510	20	night	night	NN
60025	7510	21	.	.	.
60025	7511	1	Next	next	JJ
60025	7511	2	morning	morning	NN
60025	7511	3	,	,	,
60025	7511	4	have	have	VBP
60025	7511	5	ready	ready	JJ
60025	7511	6	two	two	CD
60025	7511	7	pounds	pound	NNS
60025	7511	8	of	of	IN
60025	7511	9	the	the	DT
60025	7511	10	best	good	JJS
60025	7511	11	fresh	fresh	JJ
60025	7511	12	butter	butter	NN
60025	7511	13	,	,	,
60025	7511	14	cut	cut	VBN
60025	7511	15	small	small	JJ
60025	7511	16	;	;	:
60025	7511	17	six	six	CD
60025	7511	18	eggs	egg	NNS
60025	7511	19	well	well	RB
60025	7511	20	beaten	beat	VBN
60025	7511	21	;	;	:
60025	7511	22	a	a	DT
60025	7511	23	pint	pint	NN
60025	7511	24	of	of	IN
60025	7511	25	warm	warm	JJ
60025	7511	26	new	new	JJ
60025	7511	27	milk	milk	NN
60025	7511	28	;	;	:
60025	7511	29	and	and	CC
60025	7511	30	half	half	PDT
60025	7511	31	a	a	DT
60025	7511	32	pint	pint	NN
60025	7511	33	of	of	IN
60025	7511	34	fresh	fresh	JJ
60025	7511	35	strong	strong	JJ
60025	7511	36	yeast	yeast	NN
60025	7511	37	,	,	,
60025	7511	38	procured	procure	VBD
60025	7511	39	,	,	,
60025	7511	40	if	if	IN
60025	7511	41	possible	possible	JJ
60025	7511	42	,	,	,
60025	7511	43	from	from	IN
60025	7511	44	a	a	DT
60025	7511	45	brewer	brewer	NN
60025	7511	46	or	or	CC
60025	7511	47	baker	baker	NNP
60025	7511	48	.	.	.
60025	7512	1	Rub	rub	VB
60025	7512	2	half	half	PDT
60025	7512	3	the	the	DT
60025	7512	4	butter	butter	NN
60025	7512	5	into	into	IN
60025	7512	6	the	the	DT
60025	7512	7	flour	flour	NN
60025	7512	8	,	,	,
60025	7512	9	adding	add	VBG
60025	7512	10	half	half	PDT
60025	7512	11	the	the	DT
60025	7512	12	sugar	sugar	NN
60025	7512	13	;	;	:
60025	7512	14	wet	wet	VB
60025	7512	15	it	-PRON-	PRP
60025	7512	16	with	with	IN
60025	7512	17	the	the	DT
60025	7512	18	milk	milk	NN
60025	7512	19	,	,	,
60025	7512	20	and	and	CC
60025	7512	21	add	add	VB
60025	7512	22	half	half	NN
60025	7512	23	of	of	IN
60025	7512	24	the	the	DT
60025	7512	25	eggs	egg	NNS
60025	7512	26	,	,	,
60025	7512	27	and	and	CC
60025	7512	28	the	the	DT
60025	7512	29	wine	wine	NN
60025	7512	30	,	,	,
60025	7512	31	and	and	CC
60025	7512	32	the	the	DT
60025	7512	33	yeast	yeast	NN
60025	7512	34	.	.	.
60025	7513	1	Stir	stir	VB
60025	7513	2	and	and	CC
60025	7513	3	mix	mix	VB
60025	7513	4	it	-PRON-	PRP
60025	7513	5	thoroughly	thoroughly	RB
60025	7513	6	.	.	.
60025	7514	1	Then	then	RB
60025	7514	2	cover	cover	VB
60025	7514	3	it	-PRON-	PRP
60025	7514	4	and	and	CC
60025	7514	5	set	set	VBD
60025	7514	6	it	-PRON-	PRP
60025	7514	7	to	to	TO
60025	7514	8	rise	rise	VB
60025	7514	9	.	.	.
60025	7515	1	It	-PRON-	PRP
60025	7515	2	should	should	MD
60025	7515	3	be	be	VB
60025	7515	4	perfectly	perfectly	RB
60025	7515	5	light	light	JJ
60025	7515	6	by	by	IN
60025	7515	7	evening	evening	NN
60025	7515	8	.	.	.
60025	7516	1	Then	then	RB
60025	7516	2	add	add	VB
60025	7516	3	the	the	DT
60025	7516	4	remainder	remainder	NN
60025	7516	5	of	of	IN
60025	7516	6	the	the	DT
60025	7516	7	butter	butter	NN
60025	7516	8	and	and	CC
60025	7516	9	the	the	DT
60025	7516	10	sugar	sugar	NN
60025	7516	11	,	,	,
60025	7516	12	and	and	CC
60025	7516	13	the	the	DT
60025	7516	14	rest	rest	NN
60025	7516	15	of	of	IN
60025	7516	16	the	the	DT
60025	7516	17	egg	egg	NN
60025	7516	18	.	.	.
60025	7517	1	Mix	mix	VB
60025	7517	2	it	-PRON-	PRP
60025	7517	3	well	well	RB
60025	7517	4	,	,	,
60025	7517	5	and	and	CC
60025	7517	6	set	set	VBD
60025	7517	7	it	-PRON-	PRP
60025	7517	8	again	again	RB
60025	7517	9	to	to	TO
60025	7517	10	rise	rise	VB
60025	7517	11	till	till	IN
60025	7517	12	early	early	RB
60025	7517	13	next	next	JJ
60025	7517	14	morning	morning	NN
60025	7517	15	.	.	.
60025	7518	1	Then	then	RB
60025	7518	2	add	add	VB
60025	7518	3	gradually	gradually	RB
60025	7518	4	the	the	DT
60025	7518	5	fruit	fruit	NN
60025	7518	6	,	,	,
60025	7518	7	setting	set	VBG
60025	7518	8	it	-PRON-	PRP
60025	7518	9	again	again	RB
60025	7518	10	to	to	TO
60025	7518	11	rise	rise	VB
60025	7518	12	for	for	IN
60025	7518	13	two	two	CD
60025	7518	14	or	or	CC
60025	7518	15	three	three	CD
60025	7518	16	hours	hour	NNS
60025	7518	17	.	.	.
60025	7519	1	When	when	WRB
60025	7519	2	it	-PRON-	PRP
60025	7519	3	is	be	VBZ
60025	7519	4	perfectly	perfectly	RB
60025	7519	5	light	light	JJ
60025	7519	6	for	for	IN
60025	7519	7	the	the	DT
60025	7519	8	last	last	JJ
60025	7519	9	time	time	NN
60025	7519	10	,	,	,
60025	7519	11	butter	butter	VB
60025	7519	12	a	a	DT
60025	7519	13	large	large	JJ
60025	7519	14	deep	deep	JJ
60025	7519	15	pan	pan	NN
60025	7519	16	,	,	,
60025	7519	17	and	and	CC
60025	7519	18	put	put	VBD
60025	7519	19	in	in	IN
60025	7519	20	the	the	DT
60025	7519	21	mixture	mixture	NN
60025	7519	22	.	.	.
60025	7520	1	The	the	DT
60025	7520	2	oven	oven	NN
60025	7520	3	must	must	MD
60025	7520	4	first	first	RB
60025	7520	5	be	be	VB
60025	7520	6	made	make	VBN
60025	7520	7	_	_	NNP
60025	7520	8	very	very	RB
60025	7520	9	hot	hot	JJ
60025	7520	10	_	_	NNP
60025	7520	11	,	,	,
60025	7520	12	and	and	CC
60025	7520	13	then	then	RB
60025	7520	14	allowed	allow	VBN
60025	7520	15	to	to	TO
60025	7520	16	cool	cool	VB
60025	7520	17	down	down	RP
60025	7520	18	so	so	IN
60025	7520	19	as	as	IN
60025	7520	20	to	to	TO
60025	7520	21	bake	bake	VB
60025	7520	22	rather	rather	RB
60025	7520	23	slowly	slowly	RB
60025	7520	24	.	.	.
60025	7521	1	If	if	IN
60025	7521	2	too	too	RB
60025	7521	3	hot	hot	JJ
60025	7521	4	,	,	,
60025	7521	5	it	-PRON-	PRP
60025	7521	6	will	will	MD
60025	7521	7	scorch	scorch	VB
60025	7521	8	and	and	CC
60025	7521	9	crust	crust	VB
60025	7521	10	the	the	DT
60025	7521	11	cake	cake	NN
60025	7521	12	on	on	IN
60025	7521	13	the	the	DT
60025	7521	14	outside	outside	NN
60025	7521	15	,	,	,
60025	7521	16	so	so	IN
60025	7521	17	as	as	IN
60025	7521	18	to	to	TO
60025	7521	19	prevent	prevent	VB
60025	7521	20	the	the	DT
60025	7521	21	heat	heat	NN
60025	7521	22	from	from	IN
60025	7521	23	penetrating	penetrate	VBG
60025	7521	24	any	any	DT
60025	7521	25	farther	farther	RB
60025	7521	26	,	,	,
60025	7521	27	and	and	CC
60025	7521	28	the	the	DT
60025	7521	29	inside	inside	NN
60025	7521	30	will	will	MD
60025	7521	31	then	then	RB
60025	7521	32	be	be	VB
60025	7521	33	soddened	soddene	VBN
60025	7521	34	and	and	CC
60025	7521	35	heavy	heavy	JJ
60025	7521	36	.	.	.
60025	7522	1	A	a	DT
60025	7522	2	common	common	JJ
60025	7522	3	-	-	HYPH
60025	7522	4	sized	sized	JJ
60025	7522	5	loaf	loaf	NN
60025	7522	6	-	-	HYPH
60025	7522	7	cake	cake	NN
60025	7522	8	may	may	MD
60025	7522	9	remain	remain	VB
60025	7522	10	in	in	IN
60025	7522	11	the	the	DT
60025	7522	12	oven	oven	NN
60025	7522	13	from	from	IN
60025	7522	14	three	three	CD
60025	7522	15	to	to	TO
60025	7522	16	four	four	CD
60025	7522	17	hours	hour	NNS
60025	7522	18	.	.	.
60025	7523	1	CLOVE	CLOVE	NNP
60025	7523	2	CAKES.--Rub	CAKES.--Rub	``
60025	7523	3	a	a	DT
60025	7523	4	pound	pound	NN
60025	7523	5	of	of	IN
60025	7523	6	fresh	fresh	JJ
60025	7523	7	butter	butter	NN
60025	7523	8	(	(	-LRB-
60025	7523	9	cut	cut	VBN
60025	7523	10	up	up	RP
60025	7523	11	)	)	-RRB-
60025	7523	12	into	into	IN
60025	7523	13	three	three	CD
60025	7523	14	pounds	pound	NNS
60025	7523	15	of	of	IN
60025	7523	16	sifted	sift	VBN
60025	7523	17	flour	flour	NN
60025	7523	18	;	;	:
60025	7523	19	adding	add	VBG
60025	7523	20	,	,	,
60025	7523	21	by	by	IN
60025	7523	22	degrees	degree	NNS
60025	7523	23	,	,	,
60025	7523	24	a	a	DT
60025	7523	25	pound	pound	NN
60025	7523	26	of	of	IN
60025	7523	27	fine	fine	JJ
60025	7523	28	brown	brown	JJ
60025	7523	29	sugar	sugar	NN
60025	7523	30	,	,	,
60025	7523	31	half	half	PDT
60025	7523	32	an	an	DT
60025	7523	33	ounce	ounce	NN
60025	7523	34	of	of	IN
60025	7523	35	cloves	clove	NNS
60025	7523	36	ground	ground	NN
60025	7523	37	or	or	CC
60025	7523	38	powdered	powder	VBD
60025	7523	39	,	,	,
60025	7523	40	and	and	CC
60025	7523	41	sufficient	sufficient	JJ
60025	7523	42	West	West	NNP
60025	7523	43	India	India	NNP
60025	7523	44	molasses	molasse	NNS
60025	7523	45	to	to	TO
60025	7523	46	wet	wet	VB
60025	7523	47	the	the	DT
60025	7523	48	whole	whole	NN
60025	7523	49	into	into	IN
60025	7523	50	a	a	DT
60025	7523	51	stiff	stiff	JJ
60025	7523	52	dough	dough	NN
60025	7523	53	,	,	,
60025	7523	54	mixing	mix	VBG
60025	7523	55	in	in	RP
60025	7523	56	at	at	IN
60025	7523	57	the	the	DT
60025	7523	58	last	last	JJ
60025	7523	59	a	a	DT
60025	7523	60	small	small	JJ
60025	7523	61	tea	tea	NN
60025	7523	62	-	-	HYPH
60025	7523	63	spoonful	spoonful	JJ
60025	7523	64	of	of	IN
60025	7523	65	sal	sal	NN
60025	7523	66	-	-	HYPH
60025	7523	67	aratus	aratus	NNP
60025	7523	68	dissolved	dissolve	VBN
60025	7523	69	in	in	IN
60025	7523	70	tepid	tepid	NN
60025	7523	71	water	water	NN
60025	7523	72	.	.	.
60025	7524	1	Roll	roll	VB
60025	7524	2	the	the	DT
60025	7524	3	dough	dough	NN
60025	7524	4	out	out	RP
60025	7524	5	into	into	IN
60025	7524	6	a	a	DT
60025	7524	7	sheet	sheet	NN
60025	7524	8	of	of	IN
60025	7524	9	paste	paste	NN
60025	7524	10	,	,	,
60025	7524	11	and	and	CC
60025	7524	12	cut	cut	VBD
60025	7524	13	out	out	RP
60025	7524	14	the	the	DT
60025	7524	15	cakes	cake	NNS
60025	7524	16	with	with	IN
60025	7524	17	a	a	DT
60025	7524	18	tin	tin	NN
60025	7524	19	stamp	stamp	NN
60025	7524	20	,	,	,
60025	7524	21	or	or	CC
60025	7524	22	with	with	IN
60025	7524	23	the	the	DT
60025	7524	24	edge	edge	NN
60025	7524	25	of	of	IN
60025	7524	26	a	a	DT
60025	7524	27	tumbler	tumbler	NN
60025	7524	28	.	.	.
60025	7525	1	Put	put	VB
60025	7525	2	them	-PRON-	PRP
60025	7525	3	in	in	IN
60025	7525	4	buttered	buttered	JJ
60025	7525	5	pans	pan	NNS
60025	7525	6	,	,	,
60025	7525	7	and	and	CC
60025	7525	8	bake	bake	VB
60025	7525	9	them	-PRON-	PRP
60025	7525	10	a	a	DT
60025	7525	11	quarter	quarter	NN
60025	7525	12	of	of	IN
60025	7525	13	an	an	DT
60025	7525	14	hour	hour	NN
60025	7525	15	or	or	CC
60025	7525	16	more	more	JJR
60025	7525	17	.	.	.
60025	7526	1	They	-PRON-	PRP
60025	7526	2	will	will	MD
60025	7526	3	continue	continue	VB
60025	7526	4	good	good	JJ
60025	7526	5	a	a	DT
60025	7526	6	long	long	JJ
60025	7526	7	time	time	NN
60025	7526	8	,	,	,
60025	7526	9	if	if	IN
60025	7526	10	kept	keep	VBD
60025	7526	11	dry	dry	JJ
60025	7526	12	,	,	,
60025	7526	13	and	and	CC
60025	7526	14	are	be	VBP
60025	7526	15	excellent	excellent	JJ
60025	7526	16	to	to	TO
60025	7526	17	take	take	VB
60025	7526	18	to	to	IN
60025	7526	19	sea	sea	NN
60025	7526	20	.	.	.
60025	7527	1	SOFT	soft	JJ
60025	7527	2	GINGERBREAD.--Beat	gingerbread.--beat	VB
60025	7527	3	to	to	IN
60025	7527	4	a	a	DT
60025	7527	5	cream	cream	NN
60025	7527	6	half	half	PDT
60025	7527	7	a	a	DT
60025	7527	8	pound	pound	NN
60025	7527	9	of	of	IN
60025	7527	10	fresh	fresh	JJ
60025	7527	11	butter	butter	NN
60025	7527	12	cut	cut	VBN
60025	7527	13	up	up	RP
60025	7527	14	in	in	IN
60025	7527	15	a	a	DT
60025	7527	16	deep	deep	JJ
60025	7527	17	pan	pan	NN
60025	7527	18	,	,	,
60025	7527	19	among	among	IN
60025	7527	20	half	half	PDT
60025	7527	21	a	a	DT
60025	7527	22	pound	pound	NN
60025	7527	23	of	of	IN
60025	7527	24	brown	brown	JJ
60025	7527	25	sugar	sugar	NN
60025	7527	26	,	,	,
60025	7527	27	and	and	CC
60025	7527	28	at	at	IN
60025	7527	29	the	the	DT
60025	7527	30	beginning	beginning	NN
60025	7527	31	set	set	VBN
60025	7527	32	near	near	IN
60025	7527	33	the	the	DT
60025	7527	34	fire	fire	NN
60025	7527	35	to	to	TO
60025	7527	36	soften	soften	VB
60025	7527	37	it	-PRON-	PRP
60025	7527	38	a	a	DT
60025	7527	39	little	little	JJ
60025	7527	40	,	,	,
60025	7527	41	but	but	CC
60025	7527	42	not	not	RB
60025	7527	43	to	to	TO
60025	7527	44	melt	melt	VB
60025	7527	45	it	-PRON-	PRP
60025	7527	46	.	.	.
60025	7528	1	Add	add	VB
60025	7528	2	two	two	CD
60025	7528	3	large	large	JJ
60025	7528	4	table	table	NN
60025	7528	5	-	-	HYPH
60025	7528	6	spoonfuls	spoonful	NNS
60025	7528	7	of	of	IN
60025	7528	8	ginger	ginger	NN
60025	7528	9	,	,	,
60025	7528	10	a	a	DT
60025	7528	11	tea	tea	NN
60025	7528	12	-	-	HYPH
60025	7528	13	spoonful	spoonful	JJ
60025	7528	14	of	of	IN
60025	7528	15	powdered	powdered	JJ
60025	7528	16	cinnamon	cinnamon	NN
60025	7528	17	,	,	,
60025	7528	18	and	and	CC
60025	7528	19	a	a	DT
60025	7528	20	tea	tea	NN
60025	7528	21	-	-	HYPH
60025	7528	22	spoonful	spoonful	JJ
60025	7528	23	of	of	IN
60025	7528	24	powdered	powdered	JJ
60025	7528	25	cloves	clove	NNS
60025	7528	26	.	.	.
60025	7529	1	Then	then	RB
60025	7529	2	stir	stir	VB
60025	7529	3	into	into	IN
60025	7529	4	it	-PRON-	PRP
60025	7529	5	,	,	,
60025	7529	6	alternately	alternately	RB
60025	7529	7	,	,	,
60025	7529	8	a	a	DT
60025	7529	9	pint	pint	NN
60025	7529	10	of	of	IN
60025	7529	11	West	West	NNP
60025	7529	12	India	India	NNP
60025	7529	13	molasses	molasse	NNS
60025	7529	14	,	,	,
60025	7529	15	and	and	CC
60025	7529	16	three	three	CD
60025	7529	17	pints	pint	NNS
60025	7529	18	of	of	IN
60025	7529	19	sifted	sift	VBN
60025	7529	20	flour	flour	NN
60025	7529	21	,	,	,
60025	7529	22	and	and	CC
60025	7529	23	six	six	CD
60025	7529	24	well	well	RB
60025	7529	25	-	-	HYPH
60025	7529	26	beaten	beat	VBN
60025	7529	27	eggs	egg	NNS
60025	7529	28	.	.	.
60025	7530	1	Lastly	lastly	RB
60025	7530	2	,	,	,
60025	7530	3	dissolve	dissolve	VB
60025	7530	4	a	a	DT
60025	7530	5	small	small	JJ
60025	7530	6	tea	tea	NN
60025	7530	7	-	-	HYPH
60025	7530	8	spoonful	spoonful	JJ
60025	7530	9	of	of	IN
60025	7530	10	pearl	pearl	NN
60025	7530	11	-	-	HYPH
60025	7530	12	ash	ash	NN
60025	7530	13	in	in	IN
60025	7530	14	a	a	DT
60025	7530	15	pint	pint	NN
60025	7530	16	of	of	IN
60025	7530	17	_	_	NNP
60025	7530	18	sour	sour	JJ
60025	7530	19	_	_	NNP
60025	7530	20	milk	milk	NN
60025	7530	21	,	,	,
60025	7530	22	and	and	CC
60025	7530	23	stir	stir	VB
60025	7530	24	it	-PRON-	PRP
60025	7530	25	,	,	,
60025	7530	26	while	while	IN
60025	7530	27	foaming	foam	VBG
60025	7530	28	,	,	,
60025	7530	29	into	into	IN
60025	7530	30	the	the	DT
60025	7530	31	mixture	mixture	NN
60025	7530	32	.	.	.
60025	7531	1	Put	put	VB
60025	7531	2	it	-PRON-	PRP
60025	7531	3	immediately	immediately	RB
60025	7531	4	into	into	IN
60025	7531	5	shallow	shallow	JJ
60025	7531	6	square	square	JJ
60025	7531	7	tin	tin	NN
60025	7531	8	pans	pan	NNS
60025	7531	9	,	,	,
60025	7531	10	well	well	RB
60025	7531	11	buttered	butter	VBN
60025	7531	12	,	,	,
60025	7531	13	and	and	CC
60025	7531	14	place	place	VB
60025	7531	15	it	-PRON-	PRP
60025	7531	16	in	in	IN
60025	7531	17	an	an	DT
60025	7531	18	oven	oven	NN
60025	7531	19	not	not	RB
60025	7531	20	too	too	RB
60025	7531	21	hot	hot	JJ
60025	7531	22	,	,	,
60025	7531	23	or	or	CC
60025	7531	24	it	-PRON-	PRP
60025	7531	25	will	will	MD
60025	7531	26	burn	burn	VB
60025	7531	27	the	the	DT
60025	7531	28	outside	outside	NN
60025	7531	29	,	,	,
60025	7531	30	and	and	CC
60025	7531	31	leave	leave	VB
60025	7531	32	the	the	DT
60025	7531	33	inside	inside	JJ
60025	7531	34	raw	raw	JJ
60025	7531	35	and	and	CC
60025	7531	36	heavy	heavy	JJ
60025	7531	37	.	.	.
60025	7532	1	This	this	DT
60025	7532	2	cake	cake	NN
60025	7532	3	requires	require	VBZ
60025	7532	4	long	long	JJ
60025	7532	5	beating	beating	NN
60025	7532	6	,	,	,
60025	7532	7	and	and	CC
60025	7532	8	much	much	JJ
60025	7532	9	baking	baking	NN
60025	7532	10	.	.	.
60025	7533	1	FINE	FINE	NNP
60025	7533	2	COOKIES.--Sift	cookies.--sift	VBP
60025	7533	3	into	into	IN
60025	7533	4	a	a	DT
60025	7533	5	pan	pan	NN
60025	7533	6	five	five	CD
60025	7533	7	large	large	JJ
60025	7533	8	tea	tea	NN
60025	7533	9	-	-	HYPH
60025	7533	10	cupsful	cupsful	NN
60025	7533	11	of	of	IN
60025	7533	12	flour	flour	NN
60025	7533	13	,	,	,
60025	7533	14	and	and	CC
60025	7533	15	rub	rub	VB
60025	7533	16	into	into	IN
60025	7533	17	it	-PRON-	PRP
60025	7533	18	one	one	CD
60025	7533	19	tea	tea	NN
60025	7533	20	-	-	HYPH
60025	7533	21	cup	cup	NN
60025	7533	22	of	of	IN
60025	7533	23	fresh	fresh	JJ
60025	7533	24	butter	butter	NN
60025	7533	25	;	;	:
60025	7533	26	add	add	VB
60025	7533	27	two	two	CD
60025	7533	28	cups	cup	NNS
60025	7533	29	of	of	IN
60025	7533	30	powdered	powdered	JJ
60025	7533	31	white	white	JJ
60025	7533	32	sugar	sugar	NN
60025	7533	33	,	,	,
60025	7533	34	and	and	CC
60025	7533	35	a	a	DT
60025	7533	36	handful	handful	NN
60025	7533	37	or	or	CC
60025	7533	38	two	two	CD
60025	7533	39	of	of	IN
60025	7533	40	carraway	carraway	NN
60025	7533	41	seeds	seed	NNS
60025	7533	42	;	;	:
60025	7533	43	wet	wet	VB
60025	7533	44	it	-PRON-	PRP
60025	7533	45	with	with	IN
60025	7533	46	an	an	DT
60025	7533	47	egg	egg	NN
60025	7533	48	well	well	UH
60025	7533	49	beaten	beat	VBN
60025	7533	50	,	,	,
60025	7533	51	and	and	CC
60025	7533	52	a	a	DT
60025	7533	53	little	little	JJ
60025	7533	54	rose	rose	NN
60025	7533	55	-	-	HYPH
60025	7533	56	water	water	NN
60025	7533	57	.	.	.
60025	7534	1	Add	add	VB
60025	7534	2	,	,	,
60025	7534	3	at	at	IN
60025	7534	4	the	the	DT
60025	7534	5	last	last	JJ
60025	7534	6	,	,	,
60025	7534	7	a	a	DT
60025	7534	8	small	small	JJ
60025	7534	9	tea	tea	NN
60025	7534	10	-	-	HYPH
60025	7534	11	spoonful	spoonful	JJ
60025	7534	12	of	of	IN
60025	7534	13	sal	sal	NN
60025	7534	14	-	-	HYPH
60025	7534	15	aratus	aratus	NNP
60025	7534	16	dissolved	dissolve	VBN
60025	7534	17	in	in	IN
60025	7534	18	a	a	DT
60025	7534	19	very	very	RB
60025	7534	20	little	little	JJ
60025	7534	21	lukewarm	lukewarm	JJ
60025	7534	22	water	water	NN
60025	7534	23	.	.	.
60025	7535	1	Knead	knead	VB
60025	7535	2	the	the	DT
60025	7535	3	whole	whole	JJ
60025	7535	4	well	well	RB
60025	7535	5	.	.	.
60025	7536	1	Roll	roll	VB
60025	7536	2	it	-PRON-	PRP
60025	7536	3	out	out	RP
60025	7536	4	into	into	IN
60025	7536	5	a	a	DT
60025	7536	6	sheet	sheet	NN
60025	7536	7	.	.	.
60025	7537	1	Cut	cut	VB
60025	7537	2	it	-PRON-	PRP
60025	7537	3	into	into	IN
60025	7537	4	cakes	cake	NNS
60025	7537	5	with	with	IN
60025	7537	6	a	a	DT
60025	7537	7	stamp	stamp	NN
60025	7537	8	or	or	CC
60025	7537	9	a	a	DT
60025	7537	10	tumbler	tumbler	NN
60025	7537	11	edge	edge	NN
60025	7537	12	;	;	:
60025	7537	13	put	put	VB
60025	7537	14	them	-PRON-	PRP
60025	7537	15	into	into	IN
60025	7537	16	a	a	DT
60025	7537	17	buttered	butter	VBN
60025	7537	18	pan	pan	NN
60025	7537	19	,	,	,
60025	7537	20	and	and	CC
60025	7537	21	bake	bake	VB
60025	7537	22	them	-PRON-	PRP
60025	7537	23	about	about	IN
60025	7537	24	fifteen	fifteen	CD
60025	7537	25	minutes	minute	NNS
60025	7537	26	.	.	.
60025	7538	1	Instead	instead	RB
60025	7538	2	of	of	IN
60025	7538	3	carraway	carraway	NN
60025	7538	4	seeds	seed	NNS
60025	7538	5	,	,	,
60025	7538	6	you	-PRON-	PRP
60025	7538	7	may	may	MD
60025	7538	8	use	use	VB
60025	7538	9	currants	currant	NNS
60025	7538	10	,	,	,
60025	7538	11	picked	pick	VBD
60025	7538	12	,	,	,
60025	7538	13	washed	wash	VBD
60025	7538	14	,	,	,
60025	7538	15	and	and	CC
60025	7538	16	dried	dry	VBN
60025	7538	17	.	.	.
60025	7539	1	INDIAN	INDIAN	NNP
60025	7539	2	CUP	CUP	NNP
60025	7539	3	CAKES.--Sift	CAKES.--Sift	NNP
60025	7539	4	a	a	DT
60025	7539	5	pint	pint	NN
60025	7539	6	and	and	CC
60025	7539	7	a	a	DT
60025	7539	8	half	half	NN
60025	7539	9	of	of	IN
60025	7539	10	yellow	yellow	JJ
60025	7539	11	Indian	indian	JJ
60025	7539	12	meal	meal	NN
60025	7539	13	,	,	,
60025	7539	14	and	and	CC
60025	7539	15	mix	mix	VB
60025	7539	16	it	-PRON-	PRP
60025	7539	17	with	with	IN
60025	7539	18	half	half	PDT
60025	7539	19	a	a	DT
60025	7539	20	pint	pint	NN
60025	7539	21	wheat	wheat	NN
60025	7539	22	flour	flour	NN
60025	7539	23	.	.	.
60025	7540	1	Beat	beat	VB
60025	7540	2	two	two	CD
60025	7540	3	eggs	egg	NNS
60025	7540	4	very	very	RB
60025	7540	5	light	light	JJ
60025	7540	6	,	,	,
60025	7540	7	and	and	CC
60025	7540	8	then	then	RB
60025	7540	9	stir	stir	VB
60025	7540	10	them	-PRON-	PRP
60025	7540	11	gradually	gradually	RB
60025	7540	12	into	into	IN
60025	7540	13	the	the	DT
60025	7540	14	meal	meal	NN
60025	7540	15	,	,	,
60025	7540	16	in	in	IN
60025	7540	17	turn	turn	NN
60025	7540	18	with	with	IN
60025	7540	19	almost	almost	RB
60025	7540	20	a	a	DT
60025	7540	21	quart	quart	NN
60025	7540	22	of	of	IN
60025	7540	23	_	_	NNP
60025	7540	24	sour	sour	JJ
60025	7540	25	_	_	NNP
60025	7540	26	milk	milk	NN
60025	7540	27	.	.	.
60025	7541	1	If	if	IN
60025	7541	2	you	-PRON-	PRP
60025	7541	3	have	have	VBP
60025	7541	4	no	no	DT
60025	7541	5	sour	sour	JJ
60025	7541	6	milk	milk	NN
60025	7541	7	from	from	IN
60025	7541	8	the	the	DT
60025	7541	9	preceding	precede	VBG
60025	7541	10	day	day	NN
60025	7541	11	,	,	,
60025	7541	12	you	-PRON-	PRP
60025	7541	13	can	can	MD
60025	7541	14	turn	turn	VB
60025	7541	15	some	some	DT
60025	7541	16	sweet	sweet	JJ
60025	7541	17	milk	milk	NN
60025	7541	18	sour	sour	JJ
60025	7541	19	by	by	IN
60025	7541	20	setting	set	VBG
60025	7541	21	it	-PRON-	PRP
60025	7541	22	in	in	IN
60025	7541	23	the	the	DT
60025	7541	24	sun	sun	NN
60025	7541	25	.	.	.
60025	7542	1	Lastly	lastly	RB
60025	7542	2	,	,	,
60025	7542	3	dissolve	dissolve	VB
60025	7542	4	a	a	DT
60025	7542	5	tea	tea	NN
60025	7542	6	-	-	HYPH
60025	7542	7	spoonful	spoonful	JJ
60025	7542	8	of	of	IN
60025	7542	9	sal	sal	NN
60025	7542	10	-	-	HYPH
60025	7542	11	aratus	aratus	NNP
60025	7542	12	,	,	,
60025	7542	13	or	or	CC
60025	7542	14	a	a	DT
60025	7542	15	very	very	RB
60025	7542	16	small	small	JJ
60025	7542	17	tea	tea	NN
60025	7542	18	-	-	HYPH
60025	7542	19	spoonful	spoonful	JJ
60025	7542	20	of	of	IN
60025	7542	21	pearl	pearl	NN
60025	7542	22	-	-	HYPH
60025	7542	23	ash	ash	NN
60025	7542	24	in	in	IN
60025	7542	25	a	a	DT
60025	7542	26	little	little	JJ
60025	7542	27	of	of	IN
60025	7542	28	the	the	DT
60025	7542	29	sour	sour	JJ
60025	7542	30	milk	milk	NN
60025	7542	31	reserved	reserve	VBN
60025	7542	32	for	for	IN
60025	7542	33	the	the	DT
60025	7542	34	purpose	purpose	NN
60025	7542	35	.	.	.
60025	7543	1	The	the	DT
60025	7543	2	batter	batter	NN
60025	7543	3	must	must	MD
60025	7543	4	be	be	VB
60025	7543	5	as	as	RB
60025	7543	6	thick	thick	JJ
60025	7543	7	as	as	IN
60025	7543	8	that	that	DT
60025	7543	9	for	for	IN
60025	7543	10	a	a	DT
60025	7543	11	pound	pound	NN
60025	7543	12	-	-	HYPH
60025	7543	13	cake	cake	NN
60025	7543	14	.	.	.
60025	7544	1	More	More	JJR
60025	7544	2	Indian	indian	JJ
60025	7544	3	meal	meal	NN
60025	7544	4	may	may	MD
60025	7544	5	be	be	VB
60025	7544	6	necessary	necessary	JJ
60025	7544	7	.	.	.
60025	7545	1	Stir	stir	VB
60025	7545	2	it	-PRON-	PRP
60025	7545	3	at	at	IN
60025	7545	4	the	the	DT
60025	7545	5	last	last	JJ
60025	7545	6	into	into	IN
60025	7545	7	the	the	DT
60025	7545	8	mixture	mixture	NN
60025	7545	9	,	,	,
60025	7545	10	which	which	WDT
60025	7545	11	,	,	,
60025	7545	12	while	while	IN
60025	7545	13	foaming	foam	VBG
60025	7545	14	,	,	,
60025	7545	15	must	must	MD
60025	7545	16	be	be	VB
60025	7545	17	put	put	VBN
60025	7545	18	into	into	IN
60025	7545	19	buttered	butter	VBN
60025	7545	20	cups	cup	NNS
60025	7545	21	,	,	,
60025	7545	22	or	or	CC
60025	7545	23	little	little	JJ
60025	7545	24	tin	tin	JJ
60025	7545	25	pans	pan	NNS
60025	7545	26	,	,	,
60025	7545	27	and	and	CC
60025	7545	28	set	set	VBD
60025	7545	29	immediately	immediately	RB
60025	7545	30	into	into	IN
60025	7545	31	an	an	DT
60025	7545	32	oven	oven	JJ
60025	7545	33	,	,	,
60025	7545	34	brisk	brisk	JJ
60025	7545	35	but	but	CC
60025	7545	36	not	not	RB
60025	7545	37	too	too	RB
60025	7545	38	hot	hot	JJ
60025	7545	39	.	.	.
60025	7546	1	When	when	WRB
60025	7546	2	well	well	RB
60025	7546	3	baked	baked	JJ
60025	7546	4	,	,	,
60025	7546	5	turn	turn	VB
60025	7546	6	out	out	RP
60025	7546	7	the	the	DT
60025	7546	8	cakes	cake	NNS
60025	7546	9	,	,	,
60025	7546	10	and	and	CC
60025	7546	11	send	send	VB
60025	7546	12	them	-PRON-	PRP
60025	7546	13	warm	warm	JJ
60025	7546	14	to	to	IN
60025	7546	15	the	the	DT
60025	7546	16	breakfast	breakfast	NN
60025	7546	17	-	-	HYPH
60025	7546	18	table	table	NN
60025	7546	19	.	.	.
60025	7547	1	Eat	eat	VB
60025	7547	2	them	-PRON-	PRP
60025	7547	3	with	with	IN
60025	7547	4	butter	butter	NN
60025	7547	5	.	.	.
60025	7548	1	BRAN	bran	JJ
60025	7548	2	BATTER	BATTER	NNP
60025	7548	3	-	-	:
60025	7548	4	CAKES.--Mix	CAKES.--Mix	VBG
60025	7548	5	a	a	DT
60025	7548	6	quart	quart	NN
60025	7548	7	of	of	IN
60025	7548	8	bran	bran	NN
60025	7548	9	with	with	IN
60025	7548	10	a	a	DT
60025	7548	11	handful	handful	NN
60025	7548	12	of	of	IN
60025	7548	13	wheat	wheat	NN
60025	7548	14	flour	flour	NN
60025	7548	15	,	,	,
60025	7548	16	and	and	CC
60025	7548	17	a	a	DT
60025	7548	18	level	level	NN
60025	7548	19	tea	tea	NN
60025	7548	20	-	-	HYPH
60025	7548	21	spoonful	spoonful	JJ
60025	7548	22	of	of	IN
60025	7548	23	salt	salt	NN
60025	7548	24	.	.	.
60025	7549	1	Pour	pour	VB
60025	7549	2	in	in	IN
60025	7549	3	sufficient	sufficient	JJ
60025	7549	4	milk	milk	NN
60025	7549	5	-	-	HYPH
60025	7549	6	warm	warm	JJ
60025	7549	7	water	water	NN
60025	7549	8	to	to	TO
60025	7549	9	make	make	VB
60025	7549	10	a	a	DT
60025	7549	11	thick	thick	JJ
60025	7549	12	batter	batter	NN
60025	7549	13	.	.	.
60025	7550	1	Add	add	VB
60025	7550	2	two	two	CD
60025	7550	3	table	table	NN
60025	7550	4	-	-	HYPH
60025	7550	5	spoonfuls	spoonful	NNS
60025	7550	6	of	of	IN
60025	7550	7	brewer	brewer	NN
60025	7550	8	's	's	POS
60025	7550	9	yeast	yeast	NN
60025	7550	10	,	,	,
60025	7550	11	or	or	CC
60025	7550	12	three	three	CD
60025	7550	13	,	,	,
60025	7550	14	if	if	IN
60025	7550	15	home	home	NN
60025	7550	16	-	-	HYPH
60025	7550	17	made	make	VBN
60025	7550	18	;	;	:
60025	7550	19	and	and	CC
60025	7550	20	stir	stir	VB
60025	7550	21	it	-PRON-	PRP
60025	7550	22	very	very	RB
60025	7550	23	hard	hard	RB
60025	7550	24	.	.	.
60025	7551	1	Cover	cover	VB
60025	7551	2	it	-PRON-	PRP
60025	7551	3	,	,	,
60025	7551	4	and	and	CC
60025	7551	5	set	set	VBD
60025	7551	6	it	-PRON-	PRP
60025	7551	7	by	by	IN
60025	7551	8	the	the	DT
60025	7551	9	fire	fire	NN
60025	7551	10	to	to	TO
60025	7551	11	rise	rise	VB
60025	7551	12	.	.	.
60025	7552	1	Half	half	PDT
60025	7552	2	an	an	DT
60025	7552	3	hour	hour	NN
60025	7552	4	before	before	IN
60025	7552	5	you	-PRON-	PRP
60025	7552	6	begin	begin	VBP
60025	7552	7	to	to	TO
60025	7552	8	bake	bake	VB
60025	7552	9	,	,	,
60025	7552	10	you	-PRON-	PRP
60025	7552	11	may	may	MD
60025	7552	12	add	add	VB
60025	7552	13	a	a	DT
60025	7552	14	salt	salt	NN
60025	7552	15	-	-	HYPH
60025	7552	16	spoonful	spoonful	JJ
60025	7552	17	of	of	IN
60025	7552	18	soda	soda	NN
60025	7552	19	,	,	,
60025	7552	20	melted	melt	VBN
60025	7552	21	in	in	IN
60025	7552	22	a	a	DT
60025	7552	23	little	little	JJ
60025	7552	24	warm	warm	JJ
60025	7552	25	water	water	NN
60025	7552	26	.	.	.
60025	7553	1	Bake	bake	VB
60025	7553	2	it	-PRON-	PRP
60025	7553	3	like	like	IN
60025	7553	4	buckwheat	buckwheat	NN
60025	7553	5	cakes	cake	NNS
60025	7553	6	,	,	,
60025	7553	7	on	on	IN
60025	7553	8	a	a	DT
60025	7553	9	griddle	griddle	NN
60025	7553	10	.	.	.
60025	7554	1	APPLE	APPLE	NNP
60025	7554	2	BREAD	BREAD	NNP
60025	7554	3	PUDDING.--Pare	pudding.--pare	NN
60025	7554	4	,	,	,
60025	7554	5	core	core	NN
60025	7554	6	,	,	,
60025	7554	7	and	and	CC
60025	7554	8	slice	slice	VB
60025	7554	9	thin	thin	NNP
60025	7554	10	,	,	,
60025	7554	11	a	a	DT
60025	7554	12	dozen	dozen	NN
60025	7554	13	or	or	CC
60025	7554	14	more	more	JJR
60025	7554	15	fine	fine	JJ
60025	7554	16	juicy	juicy	JJ
60025	7554	17	pippins	pippin	NNS
60025	7554	18	,	,	,
60025	7554	19	or	or	CC
60025	7554	20	bell	bell	NN
60025	7554	21	-	-	HYPH
60025	7554	22	flowers	flower	NNS
60025	7554	23	,	,	,
60025	7554	24	strewing	strew	VBG
60025	7554	25	among	among	IN
60025	7554	26	them	-PRON-	PRP
60025	7554	27	some	some	DT
60025	7554	28	bits	bit	NNS
60025	7554	29	of	of	IN
60025	7554	30	the	the	DT
60025	7554	31	yellow	yellow	JJ
60025	7554	32	rind	rind	NN
60025	7554	33	of	of	IN
60025	7554	34	a	a	DT
60025	7554	35	large	large	JJ
60025	7554	36	lemon	lemon	NN
60025	7554	37	that	that	WDT
60025	7554	38	has	have	VBZ
60025	7554	39	been	be	VBN
60025	7554	40	pared	pare	VBN
60025	7554	41	very	very	RB
60025	7554	42	thin	thin	JJ
60025	7554	43	,	,	,
60025	7554	44	and	and	CC
60025	7554	45	squeezing	squeeze	VBG
60025	7554	46	over	over	IN
60025	7554	47	them	-PRON-	PRP
60025	7554	48	the	the	DT
60025	7554	49	juice	juice	NN
60025	7554	50	of	of	IN
60025	7554	51	the	the	DT
60025	7554	52	lemon	lemon	NN
60025	7554	53	.	.	.
60025	7555	1	Or	or	CC
60025	7555	2	substitute	substitute	VB
60025	7555	3	a	a	DT
60025	7555	4	tea	tea	NN
60025	7555	5	-	-	HYPH
60025	7555	6	spoonful	spoonful	JJ
60025	7555	7	of	of	IN
60025	7555	8	essence	essence	NN
60025	7555	9	of	of	IN
60025	7555	10	lemon	lemon	NN
60025	7555	11	.	.	.
60025	7556	1	Cover	cover	VB
60025	7556	2	the	the	DT
60025	7556	3	bottom	bottom	NN
60025	7556	4	of	of	IN
60025	7556	5	a	a	DT
60025	7556	6	large	large	JJ
60025	7556	7	deep	deep	JJ
60025	7556	8	dish	dish	NN
60025	7556	9	with	with	IN
60025	7556	10	a	a	DT
60025	7556	11	thick	thick	JJ
60025	7556	12	layer	layer	NN
60025	7556	13	of	of	IN
60025	7556	14	the	the	DT
60025	7556	15	sliced	sliced	JJ
60025	7556	16	apples	apple	NNS
60025	7556	17	.	.	.
60025	7557	1	Strew	Strew	VBD
60025	7557	2	it	-PRON-	PRP
60025	7557	3	thickly	thickly	RB
60025	7557	4	with	with	IN
60025	7557	5	brown	brown	JJ
60025	7557	6	sugar	sugar	NN
60025	7557	7	Then	then	RB
60025	7557	8	scatter	scatter	NN
60025	7557	9	on	on	IN
60025	7557	10	a	a	DT
60025	7557	11	few	few	JJ
60025	7557	12	very	very	RB
60025	7557	13	small	small	JJ
60025	7557	14	bits	bit	NNS
60025	7557	15	of	of	IN
60025	7557	16	the	the	DT
60025	7557	17	best	good	JJS
60025	7557	18	fresh	fresh	JJ
60025	7557	19	butter	butter	NN
60025	7557	20	.	.	.
60025	7558	1	Next	next	RB
60025	7558	2	strew	strew	VBD
60025	7558	3	over	over	IN
60025	7558	4	it	-PRON-	PRP
60025	7558	5	a	a	DT
60025	7558	6	thin	thin	JJ
60025	7558	7	layer	layer	NN
60025	7558	8	of	of	IN
60025	7558	9	grated	grate	VBN
60025	7558	10	bread	bread	NN
60025	7558	11	-	-	HYPH
60025	7558	12	crumbs	crumb	NNS
60025	7558	13	.	.	.
60025	7559	1	Afterwards	afterwards	RB
60025	7559	2	another	another	DT
60025	7559	3	thick	thick	JJ
60025	7559	4	layer	layer	NN
60025	7559	5	of	of	IN
60025	7559	6	apple	apple	NN
60025	7559	7	,	,	,
60025	7559	8	followed	follow	VBN
60025	7559	9	by	by	IN
60025	7559	10	sugar	sugar	NN
60025	7559	11	,	,	,
60025	7559	12	butter	butter	NN
60025	7559	13	,	,	,
60025	7559	14	and	and	CC
60025	7559	15	bread	bread	NN
60025	7559	16	-	-	HYPH
60025	7559	17	crumbs	crumb	VBZ
60025	7559	18	as	as	IN
60025	7559	19	before	before	RB
60025	7559	20	.	.	.
60025	7560	1	Continue	continue	VB
60025	7560	2	this	this	DT
60025	7560	3	till	till	IN
60025	7560	4	you	-PRON-	PRP
60025	7560	5	get	get	VBP
60025	7560	6	the	the	DT
60025	7560	7	dish	dish	NN
60025	7560	8	full	full	JJ
60025	7560	9	,	,	,
60025	7560	10	finishing	finish	VBG
60025	7560	11	with	with	IN
60025	7560	12	a	a	DT
60025	7560	13	thin	thin	JJ
60025	7560	14	layer	layer	NN
60025	7560	15	of	of	IN
60025	7560	16	crumbs	crumb	NNS
60025	7560	17	.	.	.
60025	7561	1	Put	put	VB
60025	7561	2	the	the	DT
60025	7561	3	dish	dish	NN
60025	7561	4	into	into	IN
60025	7561	5	a	a	DT
60025	7561	6	moderate	moderate	JJ
60025	7561	7	oven	oven	NN
60025	7561	8	,	,	,
60025	7561	9	and	and	CC
60025	7561	10	bake	bake	VB
60025	7561	11	the	the	DT
60025	7561	12	pudding	pudding	NN
60025	7561	13	well	well	RB
60025	7561	14	,	,	,
60025	7561	15	ascertaining	ascertain	VBG
60025	7561	16	that	that	IN
60025	7561	17	the	the	DT
60025	7561	18	apples	apple	NNS
60025	7561	19	are	be	VBP
60025	7561	20	thoroughly	thoroughly	RB
60025	7561	21	done	do	VBN
60025	7561	22	and	and	CC
60025	7561	23	as	as	RB
60025	7561	24	soft	soft	JJ
60025	7561	25	as	as	IN
60025	7561	26	marmalade	marmalade	NN
60025	7561	27	.	.	.
60025	7562	1	Send	send	VB
60025	7562	2	it	-PRON-	PRP
60025	7562	3	to	to	TO
60025	7562	4	table	table	VB
60025	7562	5	either	either	CC
60025	7562	6	hot	hot	JJ
60025	7562	7	or	or	CC
60025	7562	8	cold	cold	JJ
60025	7562	9	,	,	,
60025	7562	10	and	and	CC
60025	7562	11	eat	eat	VB
60025	7562	12	it	-PRON-	PRP
60025	7562	13	with	with	IN
60025	7562	14	cream	cream	NN
60025	7562	15	-	-	HYPH
60025	7562	16	sauce	sauce	NN
60025	7562	17	,	,	,
60025	7562	18	or	or	CC
60025	7562	19	with	with	IN
60025	7562	20	butter	butter	NN
60025	7562	21	,	,	,
60025	7562	22	sugar	sugar	NN
60025	7562	23	,	,	,
60025	7562	24	and	and	CC
60025	7562	25	nutmeg	nutmeg	NNP
60025	7562	26	,	,	,
60025	7562	27	stirred	stir	VBN
60025	7562	28	to	to	IN
60025	7562	29	a	a	DT
60025	7562	30	cream	cream	NN
60025	7562	31	.	.	.
60025	7563	1	This	this	DT
60025	7563	2	pudding	pudding	NN
60025	7563	3	is	be	VBZ
60025	7563	4	in	in	IN
60025	7563	5	some	some	DT
60025	7563	6	places	place	NNS
60025	7563	7	called	call	VBN
60025	7563	8	by	by	IN
60025	7563	9	the	the	DT
60025	7563	10	homely	homely	JJ
60025	7563	11	names	name	NNS
60025	7563	12	of	of	IN
60025	7563	13	Brown	Brown	NNP
60025	7563	14	Betty	Betty	NNP
60025	7563	15	,	,	,
60025	7563	16	or	or	CC
60025	7563	17	Pan	Pan	NNP
60025	7563	18	Dowdy	Dowdy	NNP
60025	7563	19	.	.	.
60025	7564	1	It	-PRON-	PRP
60025	7564	2	will	will	MD
60025	7564	3	require	require	VB
60025	7564	4	far	far	RB
60025	7564	5	less	less	JJR
60025	7564	6	baking	baking	NN
60025	7564	7	,	,	,
60025	7564	8	if	if	IN
60025	7564	9	the	the	DT
60025	7564	10	apples	apple	NNS
60025	7564	11	are	be	VBP
60025	7564	12	previously	previously	RB
60025	7564	13	stewed	stew	VBN
60025	7564	14	soft	soft	JJ
60025	7564	15	,	,	,
60025	7564	16	and	and	CC
60025	7564	17	afterwards	afterwards	RB
60025	7564	18	mixed	mix	VBN
60025	7564	19	with	with	IN
60025	7564	20	the	the	DT
60025	7564	21	sugar	sugar	NN
60025	7564	22	and	and	CC
60025	7564	23	lemon	lemon	NN
60025	7564	24	.	.	.
60025	7565	1	Then	then	RB
60025	7565	2	put	put	VB
60025	7565	3	it	-PRON-	PRP
60025	7565	4	into	into	IN
60025	7565	5	the	the	DT
60025	7565	6	dish	dish	NN
60025	7565	7	,	,	,
60025	7565	8	in	in	IN
60025	7565	9	layers	layer	NNS
60025	7565	10	,	,	,
60025	7565	11	interspersed	intersperse	VBD
60025	7565	12	(	(	-LRB-
60025	7565	13	as	as	IN
60025	7565	14	above	above	RB
60025	7565	15	)	)	-RRB-
60025	7565	16	with	with	IN
60025	7565	17	bits	bit	NNS
60025	7565	18	of	of	IN
60025	7565	19	butter	butter	NN
60025	7565	20	,	,	,
60025	7565	21	and	and	CC
60025	7565	22	layers	layer	NNS
60025	7565	23	of	of	IN
60025	7565	24	grated	grate	VBN
60025	7565	25	crumbs	crumb	NNS
60025	7565	26	.	.	.
60025	7566	1	It	-PRON-	PRP
60025	7566	2	will	will	MD
60025	7566	3	be	be	VB
60025	7566	4	much	much	RB
60025	7566	5	improved	improve	VBN
60025	7566	6	by	by	IN
60025	7566	7	the	the	DT
60025	7566	8	addition	addition	NN
60025	7566	9	of	of	IN
60025	7566	10	a	a	DT
60025	7566	11	grated	grate	VBN
60025	7566	12	nutmeg	nutmeg	NN
60025	7566	13	,	,	,
60025	7566	14	mixed	mix	VBN
60025	7566	15	with	with	IN
60025	7566	16	the	the	DT
60025	7566	17	apples	apple	NNS
60025	7566	18	.	.	.
60025	7567	1	APPLE	APPLE	NNP
60025	7567	2	CUSTARDS.--Take	custards.--take	VBP
60025	7567	3	fine	fine	JJ
60025	7567	4	juicy	juicy	JJ
60025	7567	5	apples	apple	NNS
60025	7567	6	,	,	,
60025	7567	7	sufficient	sufficient	JJ
60025	7567	8	when	when	WRB
60025	7567	9	stewed	stew	VBN
60025	7567	10	to	to	TO
60025	7567	11	fill	fill	VB
60025	7567	12	two	two	CD
60025	7567	13	soup	soup	NN
60025	7567	14	plates	plate	NNS
60025	7567	15	.	.	.
60025	7568	1	Pare	Pare	NNP
60025	7568	2	,	,	,
60025	7568	3	core	core	NN
60025	7568	4	,	,	,
60025	7568	5	and	and	CC
60025	7568	6	slice	slice	VB
60025	7568	7	them	-PRON-	PRP
60025	7568	8	.	.	.
60025	7569	1	Add	add	VB
60025	7569	2	a	a	DT
60025	7569	3	lump	lump	NN
60025	7569	4	of	of	IN
60025	7569	5	butter	butter	NN
60025	7569	6	,	,	,
60025	7569	7	about	about	IN
60025	7569	8	the	the	DT
60025	7569	9	size	size	NN
60025	7569	10	of	of	IN
60025	7569	11	a	a	DT
60025	7569	12	walnut	walnut	NN
60025	7569	13	,	,	,
60025	7569	14	and	and	CC
60025	7569	15	the	the	DT
60025	7569	16	grated	grate	VBN
60025	7569	17	peel	peel	NN
60025	7569	18	of	of	IN
60025	7569	19	a	a	DT
60025	7569	20	lemon	lemon	NN
60025	7569	21	;	;	:
60025	7569	22	and	and	CC
60025	7569	23	stew	stew	VB
60025	7569	24	them	-PRON-	PRP
60025	7569	25	with	with	IN
60025	7569	26	as	as	RB
60025	7569	27	little	little	JJ
60025	7569	28	water	water	NN
60025	7569	29	as	as	IN
60025	7569	30	can	can	MD
60025	7569	31	possibly	possibly	RB
60025	7569	32	keep	keep	VB
60025	7569	33	them	-PRON-	PRP
60025	7569	34	from	from	IN
60025	7569	35	burning	burn	VBG
60025	7569	36	.	.	.
60025	7570	1	They	-PRON-	PRP
60025	7570	2	must	must	MD
60025	7570	3	be	be	VB
60025	7570	4	stewed	stew	VBN
60025	7570	5	till	till	IN
60025	7570	6	they	-PRON-	PRP
60025	7570	7	are	be	VBP
60025	7570	8	quite	quite	RB
60025	7570	9	soft	soft	JJ
60025	7570	10	all	all	RB
60025	7570	11	through	through	RB
60025	7570	12	,	,	,
60025	7570	13	but	but	CC
60025	7570	14	not	not	RB
60025	7570	15	broken	broken	JJ
60025	7570	16	.	.	.
60025	7571	1	Then	then	RB
60025	7571	2	mash	mash	VB
60025	7571	3	them	-PRON-	PRP
60025	7571	4	well	well	RB
60025	7571	5	with	with	IN
60025	7571	6	the	the	DT
60025	7571	7	back	back	NN
60025	7571	8	of	of	IN
60025	7571	9	a	a	DT
60025	7571	10	spoon	spoon	NN
60025	7571	11	,	,	,
60025	7571	12	and	and	CC
60025	7571	13	make	make	VB
60025	7571	14	them	-PRON-	PRP
60025	7571	15	very	very	RB
60025	7571	16	sweet	sweet	JJ
60025	7571	17	with	with	IN
60025	7571	18	fine	fine	JJ
60025	7571	19	brown	brown	JJ
60025	7571	20	sugar	sugar	NN
60025	7571	21	.	.	.
60025	7572	1	Squeeze	squeeze	VB
60025	7572	2	in	in	IN
60025	7572	3	the	the	DT
60025	7572	4	juice	juice	NN
60025	7572	5	of	of	IN
60025	7572	6	a	a	DT
60025	7572	7	lemon	lemon	NN
60025	7572	8	,	,	,
60025	7572	9	or	or	CC
60025	7572	10	add	add	VB
60025	7572	11	a	a	DT
60025	7572	12	wine	wine	NN
60025	7572	13	-	-	HYPH
60025	7572	14	glass	glass	NN
60025	7572	15	of	of	IN
60025	7572	16	rose	rose	NN
60025	7572	17	-	-	HYPH
60025	7572	18	water	water	NN
60025	7572	19	.	.	.
60025	7573	1	When	when	WRB
60025	7573	2	the	the	DT
60025	7573	3	apple	apple	NN
60025	7573	4	is	be	VBZ
60025	7573	5	quite	quite	RB
60025	7573	6	cold	cold	JJ
60025	7573	7	,	,	,
60025	7573	8	add	add	VB
60025	7573	9	a	a	DT
60025	7573	10	grated	grate	VBN
60025	7573	11	nutmeg	nutmeg	NN
60025	7573	12	,	,	,
60025	7573	13	a	a	DT
60025	7573	14	table	table	NN
60025	7573	15	-	-	HYPH
60025	7573	16	spoonful	spoonful	JJ
60025	7573	17	of	of	IN
60025	7573	18	brandy	brandy	NN
60025	7573	19	,	,	,
60025	7573	20	and	and	CC
60025	7573	21	a	a	DT
60025	7573	22	table	table	NN
60025	7573	23	-	-	HYPH
60025	7573	24	spoonful	spoonful	JJ
60025	7573	25	of	of	IN
60025	7573	26	cream	cream	NN
60025	7573	27	,	,	,
60025	7573	28	mixed	mix	VBN
60025	7573	29	with	with	IN
60025	7573	30	a	a	DT
60025	7573	31	table	table	NN
60025	7573	32	-	-	HYPH
60025	7573	33	spoonful	spoonful	JJ
60025	7573	34	of	of	IN
60025	7573	35	finely	finely	RB
60025	7573	36	-	-	HYPH
60025	7573	37	grated	grate	VBN
60025	7573	38	bread	bread	NN
60025	7573	39	crumbs	crumb	NNS
60025	7573	40	,	,	,
60025	7573	41	and	and	CC
60025	7573	42	the	the	DT
60025	7573	43	well	well	RB
60025	7573	44	-	-	HYPH
60025	7573	45	beaten	beat	VBN
60025	7573	46	yolk	yolk	NN
60025	7573	47	of	of	IN
60025	7573	48	an	an	DT
60025	7573	49	egg	egg	NN
60025	7573	50	.	.	.
60025	7574	1	Stir	stir	VB
60025	7574	2	the	the	DT
60025	7574	3	whole	whole	JJ
60025	7574	4	very	very	RB
60025	7574	5	hard	hard	RB
60025	7574	6	.	.	.
60025	7575	1	Cover	cover	VB
60025	7575	2	the	the	DT
60025	7575	3	bottom	bottom	NN
60025	7575	4	and	and	CC
60025	7575	5	sides	side	NNS
60025	7575	6	of	of	IN
60025	7575	7	two	two	CD
60025	7575	8	soup	soup	NN
60025	7575	9	plates	plate	NNS
60025	7575	10	with	with	IN
60025	7575	11	thin	thin	JJ
60025	7575	12	puff	puff	NN
60025	7575	13	-	-	HYPH
60025	7575	14	paste	paste	NN
60025	7575	15	,	,	,
60025	7575	16	and	and	CC
60025	7575	17	put	put	VBD
60025	7575	18	a	a	DT
60025	7575	19	thick	thick	JJ
60025	7575	20	paste	paste	NN
60025	7575	21	round	round	IN
60025	7575	22	the	the	DT
60025	7575	23	edges	edge	NNS
60025	7575	24	,	,	,
60025	7575	25	notching	notch	VBG
60025	7575	26	it	-PRON-	PRP
60025	7575	27	handsomely	handsomely	RB
60025	7575	28	.	.	.
60025	7576	1	Then	then	RB
60025	7576	2	fill	fill	VB
60025	7576	3	up	up	RP
60025	7576	4	with	with	IN
60025	7576	5	the	the	DT
60025	7576	6	mixture	mixture	NN
60025	7576	7	,	,	,
60025	7576	8	and	and	CC
60025	7576	9	bake	bake	VB
60025	7576	10	it	-PRON-	PRP
60025	7576	11	about	about	IN
60025	7576	12	half	half	PDT
60025	7576	13	an	an	DT
60025	7576	14	hour	hour	NN
60025	7576	15	.	.	.
60025	7577	1	Or	or	CC
60025	7577	2	you	-PRON-	PRP
60025	7577	3	may	may	MD
60025	7577	4	bake	bake	VB
60025	7577	5	it	-PRON-	PRP
60025	7577	6	in	in	IN
60025	7577	7	cups	cup	NNS
60025	7577	8	,	,	,
60025	7577	9	without	without	IN
60025	7577	10	any	any	DT
60025	7577	11	paste	paste	NN
60025	7577	12	.	.	.
60025	7578	1	If	if	IN
60025	7578	2	for	for	IN
60025	7578	3	cups	cup	NNS
60025	7578	4	,	,	,
60025	7578	5	prepare	prepare	VB
60025	7578	6	double	double	PDT
60025	7578	7	the	the	DT
60025	7578	8	above	above	JJ
60025	7578	9	quantity	quantity	NN
60025	7578	10	of	of	IN
60025	7578	11	apple	apple	NN
60025	7578	12	and	and	CC
60025	7578	13	other	other	JJ
60025	7578	14	ingredients	ingredient	NNS
60025	7578	15	.	.	.
60025	7579	1	Peach	Peach	VBN
60025	7579	2	custards	custard	NNS
60025	7579	3	may	may	MD
60025	7579	4	be	be	VB
60025	7579	5	made	make	VBN
60025	7579	6	in	in	IN
60025	7579	7	a	a	DT
60025	7579	8	similar	similar	JJ
60025	7579	9	manner	manner	NN
60025	7579	10	,	,	,
60025	7579	11	of	of	IN
60025	7579	12	fine	fine	JJ
60025	7579	13	ripe	ripe	JJ
60025	7579	14	free	free	JJ
60025	7579	15	-	-	HYPH
60025	7579	16	stone	stone	NN
60025	7579	17	peaches	peach	NNS
60025	7579	18	,	,	,
60025	7579	19	pared	pare	VBD
60025	7579	20	,	,	,
60025	7579	21	stoned	stone	VBD
60025	7579	22	,	,	,
60025	7579	23	quartered	quarter	VBN
60025	7579	24	,	,	,
60025	7579	25	and	and	CC
60025	7579	26	stewed	stew	VBD
60025	7579	27	without	without	IN
60025	7579	28	any	any	DT
60025	7579	29	water	water	NN
60025	7579	30	.	.	.
60025	7580	1	Omit	omit	VB
60025	7580	2	the	the	DT
60025	7580	3	lemon	lemon	NN
60025	7580	4	,	,	,
60025	7580	5	and	and	CC
60025	7580	6	add	add	VB
60025	7580	7	two	two	CD
60025	7580	8	eggs	egg	NNS
60025	7580	9	.	.	.
60025	7581	1	NEW	NEW	NNP
60025	7581	2	ENGLAND	ENGLAND	NNP
60025	7581	3	PUMPKIN	pumpkin	NN
60025	7581	4	PIE.--Take	pie.--take	VBP
60025	7581	5	a	a	DT
60025	7581	6	quart	quart	NN
60025	7581	7	of	of	IN
60025	7581	8	stewed	stew	VBN
60025	7581	9	pumpkin	pumpkin	NN
60025	7581	10	.	.	.
60025	7582	1	Put	put	VB
60025	7582	2	it	-PRON-	PRP
60025	7582	3	into	into	IN
60025	7582	4	a	a	DT
60025	7582	5	sieve	sieve	NN
60025	7582	6	,	,	,
60025	7582	7	and	and	CC
60025	7582	8	press	press	VB
60025	7582	9	and	and	CC
60025	7582	10	strain	strain	VB
60025	7582	11	it	-PRON-	PRP
60025	7582	12	as	as	RB
60025	7582	13	dry	dry	JJ
60025	7582	14	as	as	IN
60025	7582	15	possible	possible	JJ
60025	7582	16	.	.	.
60025	7583	1	Then	then	RB
60025	7583	2	set	set	VB
60025	7583	3	it	-PRON-	PRP
60025	7583	4	away	away	RB
60025	7583	5	to	to	TO
60025	7583	6	get	get	VB
60025	7583	7	cold	cold	JJ
60025	7583	8	.	.	.
60025	7584	1	Beat	beat	VB
60025	7584	2	eight	eight	CD
60025	7584	3	eggs	egg	NNS
60025	7584	4	very	very	RB
60025	7584	5	light	light	JJ
60025	7584	6	,	,	,
60025	7584	7	and	and	CC
60025	7584	8	stir	stir	VB
60025	7584	9	them	-PRON-	PRP
60025	7584	10	gradually	gradually	RB
60025	7584	11	into	into	IN
60025	7584	12	the	the	DT
60025	7584	13	pumpkin	pumpkin	NN
60025	7584	14	,	,	,
60025	7584	15	a	a	DT
60025	7584	16	little	little	JJ
60025	7584	17	at	at	IN
60025	7584	18	a	a	DT
60025	7584	19	time	time	NN
60025	7584	20	,	,	,
60025	7584	21	in	in	IN
60025	7584	22	turn	turn	NN
60025	7584	23	with	with	IN
60025	7584	24	a	a	DT
60025	7584	25	quart	quart	NN
60025	7584	26	of	of	IN
60025	7584	27	rich	rich	JJ
60025	7584	28	cream	cream	NN
60025	7584	29	and	and	CC
60025	7584	30	a	a	DT
60025	7584	31	pound	pound	NN
60025	7584	32	of	of	IN
60025	7584	33	sugar	sugar	NN
60025	7584	34	.	.	.
60025	7585	1	Mix	mix	VB
60025	7585	2	together	together	RB
60025	7585	3	a	a	DT
60025	7585	4	quarter	quarter	NN
60025	7585	5	of	of	IN
60025	7585	6	an	an	DT
60025	7585	7	ounce	ounce	NN
60025	7585	8	of	of	IN
60025	7585	9	powdered	powdered	JJ
60025	7585	10	mace	mace	NN
60025	7585	11	,	,	,
60025	7585	12	two	two	CD
60025	7585	13	powdered	powder	VBN
60025	7585	14	nutmegs	nutmeg	NNS
60025	7585	15	,	,	,
60025	7585	16	and	and	CC
60025	7585	17	a	a	DT
60025	7585	18	table	table	NN
60025	7585	19	-	-	HYPH
60025	7585	20	spoonful	spoonful	JJ
60025	7585	21	of	of	IN
60025	7585	22	ground	ground	NN
60025	7585	23	ginger	ginger	NN
60025	7585	24	,	,	,
60025	7585	25	and	and	CC
60025	7585	26	stir	stir	VB
60025	7585	27	them	-PRON-	PRP
60025	7585	28	into	into	IN
60025	7585	29	the	the	DT
60025	7585	30	other	other	JJ
60025	7585	31	ingredients	ingredient	NNS
60025	7585	32	.	.	.
60025	7586	1	When	when	WRB
60025	7586	2	all	all	DT
60025	7586	3	is	be	VBZ
60025	7586	4	mixed	mixed	JJ
60025	7586	5	,	,	,
60025	7586	6	stir	stir	VB
60025	7586	7	the	the	DT
60025	7586	8	whole	whole	JJ
60025	7586	9	very	very	RB
60025	7586	10	hard	hard	RB
60025	7586	11	.	.	.
60025	7587	1	Cover	cover	VB
60025	7587	2	the	the	DT
60025	7587	3	bottom	bottom	NN
60025	7587	4	of	of	IN
60025	7587	5	your	-PRON-	PRP$
60025	7587	6	pie	pie	NN
60025	7587	7	-	-	HYPH
60025	7587	8	dishes	dish	NNS
60025	7587	9	with	with	IN
60025	7587	10	a	a	DT
60025	7587	11	thin	thin	JJ
60025	7587	12	paste	paste	NN
60025	7587	13	,	,	,
60025	7587	14	and	and	CC
60025	7587	15	fill	fill	VB
60025	7587	16	them	-PRON-	PRP
60025	7587	17	nearly	nearly	RB
60025	7587	18	to	to	IN
60025	7587	19	the	the	DT
60025	7587	20	top	top	NN
60025	7587	21	with	with	IN
60025	7587	22	the	the	DT
60025	7587	23	mixture	mixture	NN
60025	7587	24	.	.	.
60025	7588	1	Cut	cut	VB
60025	7588	2	out	out	RP
60025	7588	3	narrow	narrow	JJ
60025	7588	4	stripes	stripe	NNS
60025	7588	5	of	of	IN
60025	7588	6	paste	paste	NN
60025	7588	7	with	with	IN
60025	7588	8	your	-PRON-	PRP$
60025	7588	9	jagging	jagging	NN
60025	7588	10	-	-	HYPH
60025	7588	11	iron	iron	NN
60025	7588	12	,	,	,
60025	7588	13	and	and	CC
60025	7588	14	lay	lie	VBD
60025	7588	15	them	-PRON-	PRP
60025	7588	16	across	across	IN
60025	7588	17	the	the	DT
60025	7588	18	tops	top	NNS
60025	7588	19	of	of	IN
60025	7588	20	your	-PRON-	PRP$
60025	7588	21	pies	pie	NNS
60025	7588	22	.	.	.
60025	7589	1	Bake	bake	VB
60025	7589	2	them	-PRON-	PRP
60025	7589	3	from	from	IN
60025	7589	4	an	an	DT
60025	7589	5	hour	hour	NN
60025	7589	6	to	to	IN
60025	7589	7	an	an	DT
60025	7589	8	hour	hour	NN
60025	7589	9	and	and	CC
60025	7589	10	a	a	DT
60025	7589	11	quarter	quarter	NN
60025	7589	12	.	.	.
60025	7590	1	Send	send	VB
60025	7590	2	them	-PRON-	PRP
60025	7590	3	to	to	TO
60025	7590	4	table	table	NN
60025	7590	5	cool	cool	JJ
60025	7590	6	.	.	.
60025	7591	1	They	-PRON-	PRP
60025	7591	2	are	be	VBP
60025	7591	3	best	good	JJS
60025	7591	4	the	the	DT
60025	7591	5	day	day	NN
60025	7591	6	they	-PRON-	PRP
60025	7591	7	are	be	VBP
60025	7591	8	baked	bake	VBN
60025	7591	9	.	.	.
60025	7592	1	Some	some	DT
60025	7592	2	persons	person	NNS
60025	7592	3	prefer	prefer	VBP
60025	7592	4	them	-PRON-	PRP
60025	7592	5	without	without	IN
60025	7592	6	any	any	DT
60025	7592	7	paste	paste	NN
60025	7592	8	beneath	beneath	NN
60025	7592	9	,	,	,
60025	7592	10	the	the	DT
60025	7592	11	dishes	dish	NNS
60025	7592	12	being	be	VBG
60025	7592	13	filled	fill	VBN
60025	7592	14	entirely	entirely	RB
60025	7592	15	with	with	IN
60025	7592	16	the	the	DT
60025	7592	17	mixture	mixture	NN
60025	7592	18	;	;	:
60025	7592	19	and	and	CC
60025	7592	20	if	if	IN
60025	7592	21	they	-PRON-	PRP
60025	7592	22	have	have	VBP
60025	7592	23	broad	broad	JJ
60025	7592	24	edges	edge	NNS
60025	7592	25	,	,	,
60025	7592	26	a	a	DT
60025	7592	27	border	border	NN
60025	7592	28	of	of	IN
60025	7592	29	thick	thick	JJ
60025	7592	30	puff	puff	NN
60025	7592	31	-	-	HYPH
60025	7592	32	paste	paste	NN
60025	7592	33	may	may	MD
60025	7592	34	be	be	VB
60025	7592	35	laid	lay	VBN
60025	7592	36	along	along	IN
60025	7592	37	the	the	DT
60025	7592	38	edge	edge	NN
60025	7592	39	,	,	,
60025	7592	40	and	and	CC
60025	7592	41	handsomely	handsomely	RB
60025	7592	42	notched	notched	JJ
60025	7592	43	.	.	.
60025	7593	1	We	-PRON-	PRP
60025	7593	2	think	think	VBP
60025	7593	3	this	this	DT
60025	7593	4	the	the	DT
60025	7593	5	best	good	JJS
60025	7593	6	way	way	NN
60025	7593	7	;	;	:
60025	7593	8	as	as	IN
60025	7593	9	paste	paste	NN
60025	7593	10	that	that	WDT
60025	7593	11	is	be	VBZ
60025	7593	12	baked	bake	VBN
60025	7593	13	under	under	IN
60025	7593	14	any	any	DT
60025	7593	15	mixture	mixture	NN
60025	7593	16	that	that	WDT
60025	7593	17	has	have	VBZ
60025	7593	18	milk	milk	NN
60025	7593	19	and	and	CC
60025	7593	20	eggs	egg	NNS
60025	7593	21	in	in	IN
60025	7593	22	it	-PRON-	PRP
60025	7593	23	,	,	,
60025	7593	24	is	be	VBZ
60025	7593	25	liable	liable	JJ
60025	7593	26	,	,	,
60025	7593	27	in	in	IN
60025	7593	28	consequence	consequence	NN
60025	7593	29	of	of	IN
60025	7593	30	the	the	DT
60025	7593	31	moisture	moisture	NN
60025	7593	32	,	,	,
60025	7593	33	to	to	TO
60025	7593	34	become	become	VB
60025	7593	35	clammy	clammy	JJ
60025	7593	36	and	and	CC
60025	7593	37	heavy	heavy	JJ
60025	7593	38	,	,	,
60025	7593	39	and	and	CC
60025	7593	40	is	be	VBZ
60025	7593	41	therefore	therefore	RB
60025	7593	42	unwholesome	unwholesome	JJ
60025	7593	43	.	.	.
60025	7594	1	WEST	west	NN
60025	7594	2	INDIA	INDIA	NNP
60025	7594	3	COCOA	COCOA	NNP
60025	7594	4	-	-	HYPH
60025	7594	5	NUT	NUT	NNP
60025	7594	6	PUDDING.--Cut	pudding.--cut	RB
60025	7594	7	up	up	RB
60025	7594	8	and	and	CC
60025	7594	9	skin	skin	VB
60025	7594	10	a	a	DT
60025	7594	11	large	large	JJ
60025	7594	12	ripe	ripe	JJ
60025	7594	13	cocoa	cocoa	NN
60025	7594	14	-	-	HYPH
60025	7594	15	nut	nut	NNP
60025	7594	16	,	,	,
60025	7594	17	and	and	CC
60025	7594	18	grate	grate	VB
60025	7594	19	it	-PRON-	PRP
60025	7594	20	fine	fine	JJ
60025	7594	21	.	.	.
60025	7595	1	Then	then	RB
60025	7595	2	put	put	VB
60025	7595	3	the	the	DT
60025	7595	4	grated	grate	VBN
60025	7595	5	cocoa	cocoa	NN
60025	7595	6	-	-	HYPH
60025	7595	7	nut	nut	NNP
60025	7595	8	into	into	IN
60025	7595	9	a	a	DT
60025	7595	10	clean	clean	JJ
60025	7595	11	cloth	cloth	NN
60025	7595	12	,	,	,
60025	7595	13	and	and	CC
60025	7595	14	squeeze	squeeze	VB
60025	7595	15	and	and	CC
60025	7595	16	press	press	VB
60025	7595	17	it	-PRON-	PRP
60025	7595	18	till	till	IN
60025	7595	19	all	all	PDT
60025	7595	20	the	the	DT
60025	7595	21	moisture	moisture	NN
60025	7595	22	is	be	VBZ
60025	7595	23	taken	take	VBN
60025	7595	24	out	out	RP
60025	7595	25	.	.	.
60025	7596	1	Spread	spread	VB
60025	7596	2	it	-PRON-	PRP
60025	7596	3	on	on	IN
60025	7596	4	a	a	DT
60025	7596	5	broad	broad	JJ
60025	7596	6	tin	tin	NN
60025	7596	7	pan	pan	NN
60025	7596	8	,	,	,
60025	7596	9	and	and	CC
60025	7596	10	stand	stand	VB
60025	7596	11	it	-PRON-	PRP
60025	7596	12	up	up	RP
60025	7596	13	to	to	TO
60025	7596	14	dry	dry	VB
60025	7596	15	,	,	,
60025	7596	16	either	either	CC
60025	7596	17	in	in	IN
60025	7596	18	the	the	DT
60025	7596	19	sun	sun	NN
60025	7596	20	or	or	CC
60025	7596	21	before	before	IN
60025	7596	22	the	the	DT
60025	7596	23	fire	fire	NN
60025	7596	24	,	,	,
60025	7596	25	stirring	stir	VBG
60025	7596	26	it	-PRON-	PRP
60025	7596	27	up	up	RP
60025	7596	28	occasionally	occasionally	RB
60025	7596	29	with	with	IN
60025	7596	30	your	-PRON-	PRP$
60025	7596	31	hands	hand	NNS
60025	7596	32	.	.	.
60025	7597	1	When	when	WRB
60025	7597	2	quite	quite	RB
60025	7597	3	dry	dry	JJ
60025	7597	4	weigh	weigh	NN
60025	7597	5	a	a	DT
60025	7597	6	pound	pound	NN
60025	7597	7	of	of	IN
60025	7597	8	it	-PRON-	PRP
60025	7597	9	.	.	.
60025	7598	1	Beat	beat	VB
60025	7598	2	very	very	RB
60025	7598	3	light	light	NN
60025	7598	4	sixteen	sixteen	CD
60025	7598	5	eggs	egg	NNS
60025	7598	6	(	(	-LRB-
60025	7598	7	omitting	omit	VBG
60025	7598	8	the	the	DT
60025	7598	9	whites	white	NNS
60025	7598	10	of	of	IN
60025	7598	11	four	four	CD
60025	7598	12	)	)	-RRB-
60025	7598	13	and	and	CC
60025	7598	14	then	then	RB
60025	7598	15	beat	beat	VBD
60025	7598	16	into	into	IN
60025	7598	17	them	-PRON-	PRP
60025	7598	18	,	,	,
60025	7598	19	gradually	gradually	RB
60025	7598	20	,	,	,
60025	7598	21	a	a	DT
60025	7598	22	pound	pound	NN
60025	7598	23	of	of	IN
60025	7598	24	powdered	powdered	JJ
60025	7598	25	loaf	loaf	NN
60025	7598	26	-	-	HYPH
60025	7598	27	sugar	sugar	NN
60025	7598	28	,	,	,
60025	7598	29	and	and	CC
60025	7598	30	a	a	DT
60025	7598	31	wine	wine	NN
60025	7598	32	glass	glass	NN
60025	7598	33	of	of	IN
60025	7598	34	rose	rose	NN
60025	7598	35	-	-	HYPH
60025	7598	36	water	water	NN
60025	7598	37	.	.	.
60025	7599	1	Then	then	RB
60025	7599	2	give	give	VB
60025	7599	3	the	the	DT
60025	7599	4	whole	whole	NN
60025	7599	5	a	a	DT
60025	7599	6	hard	hard	JJ
60025	7599	7	stirring	stirring	NN
60025	7599	8	.	.	.
60025	7600	1	Put	put	VB
60025	7600	2	the	the	DT
60025	7600	3	mixture	mixture	NN
60025	7600	4	into	into	IN
60025	7600	5	deep	deep	JJ
60025	7600	6	dishes	dish	NNS
60025	7600	7	,	,	,
60025	7600	8	and	and	CC
60025	7600	9	lay	lie	VBD
60025	7600	10	puff	puff	NN
60025	7600	11	-	-	HYPH
60025	7600	12	paste	paste	NN
60025	7600	13	round	round	IN
60025	7600	14	their	-PRON-	PRP$
60025	7600	15	edges	edge	NNS
60025	7600	16	handsomely	handsomely	RB
60025	7600	17	notched	notch	VBN
60025	7600	18	.	.	.
60025	7601	1	Bake	bake	VB
60025	7601	2	them	-PRON-	PRP
60025	7601	3	about	about	IN
60025	7601	4	half	half	PDT
60025	7601	5	an	an	DT
60025	7601	6	hour	hour	NN
60025	7601	7	.	.	.
60025	7602	1	Send	send	VB
60025	7602	2	them	-PRON-	PRP
60025	7602	3	to	to	TO
60025	7602	4	table	table	VB
60025	7602	5	cold	cold	JJ
60025	7602	6	with	with	IN
60025	7602	7	white	white	JJ
60025	7602	8	sugar	sugar	NN
60025	7602	9	grated	grate	VBN
60025	7602	10	over	over	IN
60025	7602	11	the	the	DT
60025	7602	12	top	top	NN
60025	7602	13	.	.	.
60025	7603	1	YANKEE	YANKEE	NNP
60025	7603	2	TEA	TEA	NNP
60025	7603	3	CAKES.--Cut	CAKES.--Cut	VBG
60025	7603	4	up	up	RB
60025	7603	5	half	half	PDT
60025	7603	6	a	a	DT
60025	7603	7	pound	pound	NN
60025	7603	8	of	of	IN
60025	7603	9	fresh	fresh	JJ
60025	7603	10	butter	butter	NN
60025	7603	11	in	in	IN
60025	7603	12	a	a	DT
60025	7603	13	pint	pint	NN
60025	7603	14	of	of	IN
60025	7603	15	milk	milk	NN
60025	7603	16	,	,	,
60025	7603	17	and	and	CC
60025	7603	18	warm	warm	VB
60025	7603	19	it	-PRON-	PRP
60025	7603	20	a	a	DT
60025	7603	21	little	little	JJ
60025	7603	22	,	,	,
60025	7603	23	so	so	IN
60025	7603	24	as	as	IN
60025	7603	25	to	to	TO
60025	7603	26	soften	soften	VB
60025	7603	27	but	but	CC
60025	7603	28	not	not	RB
60025	7603	29	melt	melt	VB
60025	7603	30	the	the	DT
60025	7603	31	butter	butter	NN
60025	7603	32	.	.	.
60025	7604	1	Add	add	VB
60025	7604	2	,	,	,
60025	7604	3	gradually	gradually	RB
60025	7604	4	,	,	,
60025	7604	5	half	half	PDT
60025	7604	6	a	a	DT
60025	7604	7	pound	pound	NN
60025	7604	8	of	of	IN
60025	7604	9	powdered	powder	VBN
60025	7604	10	white	white	JJ
60025	7604	11	sugar	sugar	NN
60025	7604	12	,	,	,
60025	7604	13	in	in	IN
60025	7604	14	turn	turn	NN
60025	7604	15	with	with	IN
60025	7604	16	three	three	CD
60025	7604	17	well	well	RB
60025	7604	18	-	-	HYPH
60025	7604	19	beaten	beat	VBN
60025	7604	20	eggs	egg	NNS
60025	7604	21	,	,	,
60025	7604	22	and	and	CC
60025	7604	23	a	a	DT
60025	7604	24	pound	pound	NN
60025	7604	25	of	of	IN
60025	7604	26	sifted	sift	VBN
60025	7604	27	flour	flour	NN
60025	7604	28	,	,	,
60025	7604	29	finishing	finish	VBG
60025	7604	30	with	with	IN
60025	7604	31	half	half	PDT
60025	7604	32	a	a	DT
60025	7604	33	jill	jill	NN
60025	7604	34	of	of	IN
60025	7604	35	strong	strong	JJ
60025	7604	36	fresh	fresh	JJ
60025	7604	37	yeast	yeast	NN
60025	7604	38	.	.	.
60025	7605	1	Set	Set	VBN
60025	7605	2	the	the	DT
60025	7605	3	mixture	mixture	NN
60025	7605	4	in	in	IN
60025	7605	5	a	a	DT
60025	7605	6	warm	warm	JJ
60025	7605	7	place	place	NN
60025	7605	8	to	to	TO
60025	7605	9	rise	rise	VB
60025	7605	10	.	.	.
60025	7606	1	It	-PRON-	PRP
60025	7606	2	will	will	MD
60025	7606	3	most	most	RBS
60025	7606	4	probably	probably	RB
60025	7606	5	be	be	VB
60025	7606	6	five	five	CD
60025	7606	7	hours	hour	NNS
60025	7606	8	before	before	IN
60025	7606	9	it	-PRON-	PRP
60025	7606	10	is	be	VBZ
60025	7606	11	light	light	JJ
60025	7606	12	enough	enough	RB
60025	7606	13	to	to	TO
60025	7606	14	bake	bake	VB
60025	7606	15	,	,	,
60025	7606	16	and	and	CC
60025	7606	17	it	-PRON-	PRP
60025	7606	18	should	should	MD
60025	7606	19	therefore	therefore	RB
60025	7606	20	be	be	VB
60025	7606	21	made	make	VBN
60025	7606	22	in	in	IN
60025	7606	23	the	the	DT
60025	7606	24	forenoon	forenoon	NN
60025	7606	25	.	.	.
60025	7607	1	When	when	WRB
60025	7607	2	it	-PRON-	PRP
60025	7607	3	has	have	VBZ
60025	7607	4	risen	rise	VBN
60025	7607	5	high	high	JJ
60025	7607	6	,	,	,
60025	7607	7	and	and	CC
60025	7607	8	the	the	DT
60025	7607	9	top	top	NN
60025	7607	10	is	be	VBZ
60025	7607	11	covered	cover	VBN
60025	7607	12	with	with	IN
60025	7607	13	bubbles	bubble	NNS
60025	7607	14	,	,	,
60025	7607	15	butter	butter	VB
60025	7607	16	some	some	DT
60025	7607	17	cups	cup	NNS
60025	7607	18	,	,	,
60025	7607	19	and	and	CC
60025	7607	20	bake	bake	VB
60025	7607	21	it	-PRON-	PRP
60025	7607	22	in	in	IN
60025	7607	23	them	-PRON-	PRP
60025	7607	24	about	about	RB
60025	7607	25	twenty	twenty	CD
60025	7607	26	minutes	minute	NNS
60025	7607	27	.	.	.
60025	7608	1	When	when	WRB
60025	7608	2	done	do	VBN
60025	7608	3	,	,	,
60025	7608	4	turn	turn	VB
60025	7608	5	the	the	DT
60025	7608	6	cakes	cake	NNS
60025	7608	7	out	out	RP
60025	7608	8	on	on	IN
60025	7608	9	large	large	JJ
60025	7608	10	plates	plate	NNS
60025	7608	11	;	;	:
60025	7608	12	send	send	VB
60025	7608	13	them	-PRON-	PRP
60025	7608	14	to	to	TO
60025	7608	15	table	table	VB
60025	7608	16	hot	hot	JJ
60025	7608	17	,	,	,
60025	7608	18	and	and	CC
60025	7608	19	split	split	VB
60025	7608	20	and	and	CC
60025	7608	21	butter	butter	VB
60025	7608	22	them	-PRON-	PRP
60025	7608	23	.	.	.
60025	7609	1	To	to	TO
60025	7609	2	open	open	VB
60025	7609	3	these	these	DT
60025	7609	4	cakes	cake	NNS
60025	7609	5	,	,	,
60025	7609	6	pull	pull	VB
60025	7609	7	them	-PRON-	PRP
60025	7609	8	apart	apart	RB
60025	7609	9	with	with	IN
60025	7609	10	your	-PRON-	PRP$
60025	7609	11	fingers	finger	NNS
60025	7609	12	.	.	.
60025	7610	1	GELATINE	GELATINE	NNP
60025	7610	2	JELLY.--Gelatine	JELLY.--Gelatine	NNP
60025	7610	3	is	be	VBZ
60025	7610	4	used	use	VBN
60025	7610	5	as	as	IN
60025	7610	6	a	a	DT
60025	7610	7	substitute	substitute	NN
60025	7610	8	for	for	IN
60025	7610	9	calves	calf	NNS
60025	7610	10	feet	foot	NNS
60025	7610	11	in	in	IN
60025	7610	12	making	make	VBG
60025	7610	13	jelly	jelly	NNP
60025	7610	14	.	.	.
60025	7611	1	It	-PRON-	PRP
60025	7611	2	is	be	VBZ
60025	7611	3	prepared	prepare	VBN
60025	7611	4	in	in	IN
60025	7611	5	light	light	JJ
60025	7611	6	yellowish	yellowish	JJ
60025	7611	7	sheets	sheet	NNS
60025	7611	8	,	,	,
60025	7611	9	and	and	CC
60025	7611	10	can	can	MD
60025	7611	11	be	be	VB
60025	7611	12	purchased	purchase	VBN
60025	7611	13	at	at	IN
60025	7611	14	the	the	DT
60025	7611	15	druggists	druggist	NNS
60025	7611	16	'	'	''
60025	7611	17	.	.	.
60025	7612	1	The	the	DT
60025	7612	2	chief	chief	JJ
60025	7612	3	advantage	advantage	NN
60025	7612	4	in	in	IN
60025	7612	5	gelatine	gelatine	NN
60025	7612	6	is	be	VBZ
60025	7612	7	,	,	,
60025	7612	8	that	that	IN
60025	7612	9	by	by	IN
60025	7612	10	keeping	keep	VBG
60025	7612	11	it	-PRON-	PRP
60025	7612	12	in	in	IN
60025	7612	13	the	the	DT
60025	7612	14	house	house	NN
60025	7612	15	,	,	,
60025	7612	16	you	-PRON-	PRP
60025	7612	17	can	can	MD
60025	7612	18	always	always	RB
60025	7612	19	have	have	VB
60025	7612	20	it	-PRON-	PRP
60025	7612	21	ready	ready	JJ
60025	7612	22	for	for	IN
60025	7612	23	use	use	NN
60025	7612	24	,	,	,
60025	7612	25	and	and	CC
60025	7612	26	the	the	DT
60025	7612	27	jelly	jelly	RB
60025	7612	28	made	make	VBN
60025	7612	29	with	with	IN
60025	7612	30	it	-PRON-	PRP
60025	7612	31	may	may	MD
60025	7612	32	be	be	VB
60025	7612	33	commenced	commence	VBN
60025	7612	34	and	and	CC
60025	7612	35	finished	finish	VBD
60025	7612	36	the	the	DT
60025	7612	37	same	same	JJ
60025	7612	38	day	day	NN
60025	7612	39	:	:	:
60025	7612	40	while	while	IN
60025	7612	41	,	,	,
60025	7612	42	if	if	IN
60025	7612	43	you	-PRON-	PRP
60025	7612	44	use	use	VBP
60025	7612	45	calves	calf	NNS
60025	7612	46	'	'	POS
60025	7612	47	feet	foot	NNS
60025	7612	48	,	,	,
60025	7612	49	they	-PRON-	PRP
60025	7612	50	must	must	MD
60025	7612	51	be	be	VB
60025	7612	52	boiled	boil	VBN
60025	7612	53	the	the	DT
60025	7612	54	day	day	NN
60025	7612	55	before	before	RB
60025	7612	56	.	.	.
60025	7613	1	Also	also	RB
60025	7613	2	,	,	,
60025	7613	3	you	-PRON-	PRP
60025	7613	4	may	may	MD
60025	7613	5	chance	chance	VB
60025	7613	6	to	to	TO
60025	7613	7	live	live	VB
60025	7613	8	in	in	IN
60025	7613	9	a	a	DT
60025	7613	10	place	place	NN
60025	7613	11	where	where	WRB
60025	7613	12	calves	calf	NNS
60025	7613	13	'	'	POS
60025	7613	14	feet	foot	NNS
60025	7613	15	can	can	MD
60025	7613	16	not	not	RB
60025	7613	17	at	at	RB
60025	7613	18	all	all	DT
60025	7613	19	times	time	NNS
60025	7613	20	be	be	VB
60025	7613	21	procured	procure	VBN
60025	7613	22	,	,	,
60025	7613	23	and	and	CC
60025	7613	24	then	then	RB
60025	7613	25	a	a	DT
60025	7613	26	box	box	NN
60025	7613	27	of	of	IN
60025	7613	28	gelatine	gelatine	NN
60025	7613	29	,	,	,
60025	7613	30	always	always	RB
60025	7613	31	at	at	IN
60025	7613	32	hand	hand	NN
60025	7613	33	,	,	,
60025	7613	34	may	may	MD
60025	7613	35	be	be	VB
60025	7613	36	found	find	VBN
60025	7613	37	very	very	RB
60025	7613	38	convenient	convenient	JJ
60025	7613	39	.	.	.
60025	7614	1	The	the	DT
60025	7614	2	cost	cost	NN
60025	7614	3	is	be	VBZ
60025	7614	4	about	about	RB
60025	7614	5	the	the	DT
60025	7614	6	same	same	JJ
60025	7614	7	,	,	,
60025	7614	8	whether	whether	IN
60025	7614	9	the	the	DT
60025	7614	10	jelly	jelly	NN
60025	7614	11	is	be	VBZ
60025	7614	12	made	make	VBN
60025	7614	13	of	of	IN
60025	7614	14	calves	calf	NNS
60025	7614	15	'	'	POS
60025	7614	16	feet	foot	NNS
60025	7614	17	or	or	CC
60025	7614	18	of	of	IN
60025	7614	19	gelatine	gelatine	NN
60025	7614	20	.	.	.
60025	7615	1	That	that	DT
60025	7615	2	of	of	IN
60025	7615	3	calves	calf	NNS
60025	7615	4	'	'	POS
60025	7615	5	feet	foot	NNS
60025	7615	6	will	will	MD
60025	7615	7	generally	generally	RB
60025	7615	8	be	be	VB
60025	7615	9	the	the	DT
60025	7615	10	firmest	firm	JJS
60025	7615	11	,	,	,
60025	7615	12	and	and	CC
60025	7615	13	will	will	MD
60025	7615	14	keep	keep	VB
60025	7615	15	two	two	CD
60025	7615	16	or	or	CC
60025	7615	17	three	three	CD
60025	7615	18	days	day	NNS
60025	7615	19	in	in	IN
60025	7615	20	a	a	DT
60025	7615	21	cold	cold	JJ
60025	7615	22	place	place	NN
60025	7615	23	or	or	CC
60025	7615	24	when	when	WRB
60025	7615	25	set	set	VBN
60025	7615	26	on	on	IN
60025	7615	27	ice	ice	NN
60025	7615	28	;	;	:
60025	7615	29	that	that	DT
60025	7615	30	of	of	IN
60025	7615	31	gelatine	gelatine	NN
60025	7615	32	,	,	,
60025	7615	33	if	if	IN
60025	7615	34	not	not	RB
60025	7615	35	used	use	VBN
60025	7615	36	on	on	IN
60025	7615	37	the	the	DT
60025	7615	38	day	day	NN
60025	7615	39	that	that	IN
60025	7615	40	it	-PRON-	PRP
60025	7615	41	is	be	VBZ
60025	7615	42	made	make	VBN
60025	7615	43	,	,	,
60025	7615	44	will	will	MD
60025	7615	45	sometimes	sometimes	RB
60025	7615	46	melt	melt	VB
60025	7615	47	and	and	CC
60025	7615	48	become	become	VB
60025	7615	49	liquid	liquid	JJ
60025	7615	50	again	again	RB
60025	7615	51	.	.	.
60025	7616	1	Its	-PRON-	PRP$
60025	7616	2	greatest	great	JJS
60025	7616	3	recommendations	recommendation	NNS
60025	7616	4	are	be	VBP
60025	7616	5	convenience	convenience	NN
60025	7616	6	and	and	CC
60025	7616	7	expedition	expedition	NN
60025	7616	8	.	.	.
60025	7617	1	The	the	DT
60025	7617	2	following	follow	VBG
60025	7617	3	receipt	receipt	NN
60025	7617	4	for	for	IN
60025	7617	5	gelatine	gelatine	NN
60025	7617	6	jelly	jelly	NNP
60025	7617	7	will	will	MD
60025	7617	8	be	be	VB
60025	7617	9	found	find	VBN
60025	7617	10	a	a	DT
60025	7617	11	very	very	RB
60025	7617	12	good	good	JJ
60025	7617	13	one	one	NN
60025	7617	14	,	,	,
60025	7617	15	if	if	IN
60025	7617	16	exactly	exactly	RB
60025	7617	17	followed	follow	VBD
60025	7617	18	.	.	.
60025	7618	1	Soak	soak	VB
60025	7618	2	two	two	CD
60025	7618	3	ounces	ounce	NNS
60025	7618	4	of	of	IN
60025	7618	5	gelatine	gelatine	NN
60025	7618	6	,	,	,
60025	7618	7	for	for	IN
60025	7618	8	twenty	twenty	CD
60025	7618	9	-	-	HYPH
60025	7618	10	five	five	CD
60025	7618	11	minutes	minute	NNS
60025	7618	12	,	,	,
60025	7618	13	in	in	IN
60025	7618	14	as	as	RB
60025	7618	15	much	much	JJ
60025	7618	16	cold	cold	JJ
60025	7618	17	water	water	NN
60025	7618	18	as	as	IN
60025	7618	19	will	will	MD
60025	7618	20	cover	cover	VB
60025	7618	21	it	-PRON-	PRP
60025	7618	22	.	.	.
60025	7619	1	Then	then	RB
60025	7619	2	take	take	VB
60025	7619	3	it	-PRON-	PRP
60025	7619	4	out	out	RP
60025	7619	5	,	,	,
60025	7619	6	lay	lie	VBD
60025	7619	7	it	-PRON-	PRP
60025	7619	8	in	in	IN
60025	7619	9	another	another	DT
60025	7619	10	vessel	vessel	NN
60025	7619	11	,	,	,
60025	7619	12	pour	pour	VB
60025	7619	13	on	on	IN
60025	7619	14	it	-PRON-	PRP
60025	7619	15	two	two	CD
60025	7619	16	quarts	quart	NNS
60025	7619	17	of	of	IN
60025	7619	18	boiling	boiling	NN
60025	7619	19	water	water	NN
60025	7619	20	,	,	,
60025	7619	21	and	and	CC
60025	7619	22	let	let	VB
60025	7619	23	it	-PRON-	PRP
60025	7619	24	thoroughly	thoroughly	RB
60025	7619	25	dissolve	dissolve	VB
60025	7619	26	.	.	.
60025	7620	1	Afterwards	afterwards	RB
60025	7620	2	set	set	VB
60025	7620	3	it	-PRON-	PRP
60025	7620	4	to	to	TO
60025	7620	5	cool	cool	VB
60025	7620	6	.	.	.
60025	7621	1	Having	have	VBG
60025	7621	2	rolled	roll	VBN
60025	7621	3	them	-PRON-	PRP
60025	7621	4	under	under	IN
60025	7621	5	your	-PRON-	PRP$
60025	7621	6	hand	hand	NN
60025	7621	7	on	on	IN
60025	7621	8	a	a	DT
60025	7621	9	table	table	NN
60025	7621	10	,	,	,
60025	7621	11	pare	pare	VB
60025	7621	12	off	off	RP
60025	7621	13	very	very	RB
60025	7621	14	thin	thin	JJ
60025	7621	15	the	the	DT
60025	7621	16	yellow	yellow	JJ
60025	7621	17	rind	rind	NN
60025	7621	18	of	of	IN
60025	7621	19	four	four	CD
60025	7621	20	lemons	lemon	NNS
60025	7621	21	,	,	,
60025	7621	22	and	and	CC
60025	7621	23	cut	cut	VBD
60025	7621	24	it	-PRON-	PRP
60025	7621	25	into	into	IN
60025	7621	26	small	small	JJ
60025	7621	27	bits	bit	NNS
60025	7621	28	.	.	.
60025	7622	1	Break	break	VB
60025	7622	2	up	up	RP
60025	7622	3	,	,	,
60025	7622	4	into	into	IN
60025	7622	5	little	little	JJ
60025	7622	6	pieces	piece	NNS
60025	7622	7	,	,	,
60025	7622	8	two	two	CD
60025	7622	9	large	large	JJ
60025	7622	10	sticks	stick	NNS
60025	7622	11	of	of	IN
60025	7622	12	the	the	DT
60025	7622	13	best	good	JJS
60025	7622	14	cinnamon	cinnamon	NN
60025	7622	15	(	(	-LRB-
60025	7622	16	that	that	DT
60025	7622	17	of	of	IN
60025	7622	18	Ceylon	Ceylon	NNP
60025	7622	19	is	be	VBZ
60025	7622	20	far	far	RB
60025	7622	21	preferable	preferable	JJ
60025	7622	22	to	to	IN
60025	7622	23	any	any	DT
60025	7622	24	other	other	JJ
60025	7622	25	)	)	-RRB-
60025	7622	26	and	and	CC
60025	7622	27	a	a	DT
60025	7622	28	pound	pound	NN
60025	7622	29	of	of	IN
60025	7622	30	the	the	DT
60025	7622	31	best	good	JJS
60025	7622	32	double	double	JJ
60025	7622	33	refined	refined	JJ
60025	7622	34	loaf	loaf	NN
60025	7622	35	-	-	HYPH
60025	7622	36	sugar	sugar	NN
60025	7622	37	.	.	.
60025	7623	1	Mix	mix	VB
60025	7623	2	together	together	RB
60025	7623	3	in	in	IN
60025	7623	4	a	a	DT
60025	7623	5	large	large	JJ
60025	7623	6	bowl	bowl	NN
60025	7623	7	,	,	,
60025	7623	8	the	the	DT
60025	7623	9	sugar	sugar	NN
60025	7623	10	,	,	,
60025	7623	11	the	the	DT
60025	7623	12	lemon	lemon	NN
60025	7623	13	-	-	HYPH
60025	7623	14	rind	rind	NN
60025	7623	15	,	,	,
60025	7623	16	and	and	CC
60025	7623	17	the	the	DT
60025	7623	18	cinnamon	cinnamon	NN
60025	7623	19	;	;	:
60025	7623	20	adding	add	VBG
60025	7623	21	the	the	DT
60025	7623	22	juice	juice	NN
60025	7623	23	of	of	IN
60025	7623	24	the	the	DT
60025	7623	25	lemons	lemon	NNS
60025	7623	26	,	,	,
60025	7623	27	the	the	DT
60025	7623	28	beaten	beat	VBN
60025	7623	29	white	white	JJ
60025	7623	30	of	of	IN
60025	7623	31	an	an	DT
60025	7623	32	egg	egg	NN
60025	7623	33	,	,	,
60025	7623	34	and	and	CC
60025	7623	35	a	a	DT
60025	7623	36	pint	pint	NN
60025	7623	37	of	of	IN
60025	7623	38	Malaga	Malaga	NNP
60025	7623	39	or	or	CC
60025	7623	40	any	any	DT
60025	7623	41	other	other	JJ
60025	7623	42	good	good	JJ
60025	7623	43	white	white	JJ
60025	7623	44	wine	wine	NN
60025	7623	45	.	.	.
60025	7624	1	Add	add	VB
60025	7624	2	to	to	IN
60025	7624	3	these	these	DT
60025	7624	4	ingredients	ingredient	NNS
60025	7624	5	the	the	DT
60025	7624	6	dissolved	dissolved	JJ
60025	7624	7	gelatine	gelatine	NN
60025	7624	8	,	,	,
60025	7624	9	when	when	WRB
60025	7624	10	it	-PRON-	PRP
60025	7624	11	is	be	VBZ
60025	7624	12	cool	cool	JJ
60025	7624	13	but	but	CC
60025	7624	14	not	not	RB
60025	7624	15	yet	yet	RB
60025	7624	16	cold	cold	JJ
60025	7624	17	.	.	.
60025	7625	1	Mix	mix	VB
60025	7625	2	the	the	DT
60025	7625	3	whole	whole	JJ
60025	7625	4	very	very	RB
60025	7625	5	well	well	RB
60025	7625	6	,	,	,
60025	7625	7	put	put	VB
60025	7625	8	it	-PRON-	PRP
60025	7625	9	into	into	IN
60025	7625	10	a	a	DT
60025	7625	11	porcelain	porcelain	NN
60025	7625	12	kettle	kettle	NN
60025	7625	13	,	,	,
60025	7625	14	or	or	CC
60025	7625	15	a	a	DT
60025	7625	16	very	very	RB
60025	7625	17	clean	clean	JJ
60025	7625	18	bell	bell	NN
60025	7625	19	-	-	HYPH
60025	7625	20	metal	metal	NNP
60025	7625	21	one	one	CD
60025	7625	22	,	,	,
60025	7625	23	and	and	CC
60025	7625	24	boil	boil	VB
60025	7625	25	it	-PRON-	PRP
60025	7625	26	fifteen	fifteen	CD
60025	7625	27	minutes	minute	NNS
60025	7625	28	.	.	.
60025	7626	1	Then	then	RB
60025	7626	2	pour	pour	VB
60025	7626	3	it	-PRON-	PRP
60025	7626	4	warm	warm	JJ
60025	7626	5	into	into	IN
60025	7626	6	a	a	DT
60025	7626	7	white	white	JJ
60025	7626	8	flannel	flannel	NN
60025	7626	9	jelly	jelly	NN
60025	7626	10	-	-	HYPH
60025	7626	11	bag	bag	NN
60025	7626	12	,	,	,
60025	7626	13	and	and	CC
60025	7626	14	let	let	VB
60025	7626	15	it	-PRON-	PRP
60025	7626	16	drip	drip	VB
60025	7626	17	into	into	IN
60025	7626	18	a	a	DT
60025	7626	19	large	large	JJ
60025	7626	20	glass	glass	NN
60025	7626	21	bowl	bowl	NN
60025	7626	22	.	.	.
60025	7627	1	On	on	IN
60025	7627	2	no	no	DT
60025	7627	3	account	account	NN
60025	7627	4	squeeze	squeeze	NN
60025	7627	5	or	or	CC
60025	7627	6	press	press	VB
60025	7627	7	the	the	DT
60025	7627	8	bag	bag	NN
60025	7627	9	,	,	,
60025	7627	10	or	or	CC
60025	7627	11	the	the	DT
60025	7627	12	jelly	jelly	NN
60025	7627	13	will	will	MD
60025	7627	14	be	be	VB
60025	7627	15	dull	dull	JJ
60025	7627	16	and	and	CC
60025	7627	17	cloudy	cloudy	JJ
60025	7627	18	.	.	.
60025	7628	1	After	after	IN
60025	7628	2	it	-PRON-	PRP
60025	7628	3	has	have	VBZ
60025	7628	4	congealed	congeal	VBN
60025	7628	5	in	in	IN
60025	7628	6	the	the	DT
60025	7628	7	bowl	bowl	NN
60025	7628	8	,	,	,
60025	7628	9	set	set	VBD
60025	7628	10	it	-PRON-	PRP
60025	7628	11	on	on	IN
60025	7628	12	ice	ice	NN
60025	7628	13	;	;	:
60025	7628	14	but	but	CC
60025	7628	15	the	the	DT
60025	7628	16	sooner	soon	RBR
60025	7628	17	it	-PRON-	PRP
60025	7628	18	goes	go	VBZ
60025	7628	19	to	to	TO
60025	7628	20	table	table	NN
60025	7628	21	the	the	DT
60025	7628	22	better	well	JJR
60025	7628	23	.	.	.
60025	7629	1	A	a	DT
60025	7629	2	warm	warm	JJ
60025	7629	3	damp	damp	JJ
60025	7629	4	day	day	NN
60025	7629	5	is	be	VBZ
60025	7629	6	unfavourable	unfavourable	JJ
60025	7629	7	for	for	IN
60025	7629	8	making	make	VBG
60025	7629	9	any	any	DT
60025	7629	10	sort	sort	NN
60025	7629	11	of	of	IN
60025	7629	12	jelly	jelly	NN
60025	7629	13	.	.	.
60025	7630	1	You	-PRON-	PRP
60025	7630	2	may	may	MD
60025	7630	3	flavour	flavour	VB
60025	7630	4	it	-PRON-	PRP
60025	7630	5	with	with	IN
60025	7630	6	four	four	CD
60025	7630	7	or	or	CC
60025	7630	8	five	five	CD
60025	7630	9	oranges	orange	NNS
60025	7630	10	instead	instead	RB
60025	7630	11	of	of	IN
60025	7630	12	lemons	lemon	NNS
60025	7630	13	.	.	.
60025	7631	1	If	if	IN
60025	7631	2	you	-PRON-	PRP
60025	7631	3	are	be	VBP
60025	7631	4	averse	averse	JJ
60025	7631	5	to	to	IN
60025	7631	6	using	use	VBG
60025	7631	7	wine	wine	NN
60025	7631	8	in	in	IN
60025	7631	9	the	the	DT
60025	7631	10	jelly	jelly	NNP
60025	7631	11	,	,	,
60025	7631	12	substitute	substitute	VB
60025	7631	13	a	a	DT
60025	7631	14	pound	pound	NN
60025	7631	15	of	of	IN
60025	7631	16	the	the	DT
60025	7631	17	best	good	JJS
60025	7631	18	raisins	raisin	NNS
60025	7631	19	,	,	,
60025	7631	20	stemmed	stem	VBD
60025	7631	21	(	(	-LRB-
60025	7631	22	but	but	CC
60025	7631	23	not	not	RB
60025	7631	24	seeded	seeded	JJ
60025	7631	25	or	or	CC
60025	7631	26	stoned	stone	VBN
60025	7631	27	)	)	-RRB-
60025	7631	28	and	and	CC
60025	7631	29	boiled	boil	VBD
60025	7631	30	whole	whole	NN
60025	7631	31	with	with	IN
60025	7631	32	the	the	DT
60025	7631	33	other	other	JJ
60025	7631	34	ingredients	ingredient	NNS
60025	7631	35	.	.	.
60025	7632	1	BISCUIT	BISCUIT	NNP
60025	7632	2	ICE	ICE	NNP
60025	7632	3	CREAM.--This	CREAM.--This	NNP
60025	7632	4	is	be	VBZ
60025	7632	5	the	the	DT
60025	7632	6	_	_	NNP
60025	7632	7	biscuit	biscuit	NN
60025	7632	8	glacÃ	glacÃ	NNP
60025	7632	9	©	©	NNP
60025	7632	10	_	_	NNP
60025	7632	11	so	so	RB
60025	7632	12	popular	popular	JJ
60025	7632	13	in	in	IN
60025	7632	14	France	France	NNP
60025	7632	15	.	.	.
60025	7633	1	Take	take	VB
60025	7633	2	some	some	DT
60025	7633	3	pieces	piece	NNS
60025	7633	4	of	of	IN
60025	7633	5	broken	broken	JJ
60025	7633	6	loaf	loaf	NN
60025	7633	7	-	-	HYPH
60025	7633	8	sugar	sugar	NN
60025	7633	9	,	,	,
60025	7633	10	and	and	CC
60025	7633	11	rub	rub	VB
60025	7633	12	off	off	RP
60025	7633	13	on	on	IN
60025	7633	14	them	-PRON-	PRP
60025	7633	15	the	the	DT
60025	7633	16	yellow	yellow	JJ
60025	7633	17	rind	rind	NN
60025	7633	18	of	of	IN
60025	7633	19	four	four	CD
60025	7633	20	lemons	lemon	NNS
60025	7633	21	,	,	,
60025	7633	22	or	or	CC
60025	7633	23	oranges	orange	NNS
60025	7633	24	.	.	.
60025	7634	1	Then	then	RB
60025	7634	2	pulverize	pulverize	VB
60025	7634	3	the	the	DT
60025	7634	4	sugar	sugar	NN
60025	7634	5	,	,	,
60025	7634	6	and	and	CC
60025	7634	7	mix	mix	VB
60025	7634	8	it	-PRON-	PRP
60025	7634	9	with	with	IN
60025	7634	10	half	half	PDT
60025	7634	11	a	a	DT
60025	7634	12	pound	pound	NN
60025	7634	13	of	of	IN
60025	7634	14	loaf	loaf	NN
60025	7634	15	-	-	HYPH
60025	7634	16	sugar	sugar	NN
60025	7634	17	already	already	RB
60025	7634	18	powdered	powder	VBN
60025	7634	19	,	,	,
60025	7634	20	and	and	CC
60025	7634	21	moistened	moisten	VBN
60025	7634	22	with	with	IN
60025	7634	23	the	the	DT
60025	7634	24	juice	juice	NN
60025	7634	25	of	of	IN
60025	7634	26	the	the	DT
60025	7634	27	lemons	lemon	NNS
60025	7634	28	.	.	.
60025	7635	1	Beat	beat	VB
60025	7635	2	six	six	CD
60025	7635	3	eggs	egg	NNS
60025	7635	4	very	very	RB
60025	7635	5	light	light	JJ
60025	7635	6	,	,	,
60025	7635	7	and	and	CC
60025	7635	8	stir	stir	VB
60025	7635	9	them	-PRON-	PRP
60025	7635	10	gradually	gradually	RB
60025	7635	11	into	into	IN
60025	7635	12	a	a	DT
60025	7635	13	quart	quart	NN
60025	7635	14	of	of	IN
60025	7635	15	cream	cream	NN
60025	7635	16	,	,	,
60025	7635	17	in	in	IN
60025	7635	18	turn	turn	NN
60025	7635	19	with	with	IN
60025	7635	20	the	the	DT
60025	7635	21	sugar	sugar	NN
60025	7635	22	and	and	CC
60025	7635	23	lemon	lemon	NN
60025	7635	24	.	.	.
60025	7636	1	Have	have	VBP
60025	7636	2	ready	ready	JJ
60025	7636	3	some	some	DT
60025	7636	4	stale	stale	JJ
60025	7636	5	Naples	Naples	NNP
60025	7636	6	biscuit	biscuit	NN
60025	7636	7	or	or	CC
60025	7636	8	square	square	JJ
60025	7636	9	sponge	sponge	NN
60025	7636	10	cakes	cake	NNS
60025	7636	11	grated	grate	VBD
60025	7636	12	very	very	RB
60025	7636	13	fine	fine	JJ
60025	7636	14	,	,	,
60025	7636	15	and	and	CC
60025	7636	16	stir	stir	VB
60025	7636	17	them	-PRON-	PRP
60025	7636	18	gradually	gradually	RB
60025	7636	19	into	into	IN
60025	7636	20	the	the	DT
60025	7636	21	mixture	mixture	NN
60025	7636	22	,	,	,
60025	7636	23	in	in	IN
60025	7636	24	sufficient	sufficient	JJ
60025	7636	25	quantity	quantity	NN
60025	7636	26	to	to	TO
60025	7636	27	make	make	VB
60025	7636	28	a	a	DT
60025	7636	29	thick	thick	JJ
60025	7636	30	batter	batter	NN
60025	7636	31	,	,	,
60025	7636	32	which	which	WDT
60025	7636	33	must	must	MD
60025	7636	34	be	be	VB
60025	7636	35	beaten	beat	VBN
60025	7636	36	till	till	IN
60025	7636	37	perfectly	perfectly	RB
60025	7636	38	smooth	smooth	JJ
60025	7636	39	and	and	CC
60025	7636	40	free	free	JJ
60025	7636	41	from	from	IN
60025	7636	42	lumps	lump	NNS
60025	7636	43	.	.	.
60025	7637	1	Put	put	VB
60025	7637	2	it	-PRON-	PRP
60025	7637	3	into	into	IN
60025	7637	4	a	a	DT
60025	7637	5	porcelain	porcelain	NN
60025	7637	6	stew	stew	NN
60025	7637	7	-	-	HYPH
60025	7637	8	pan	pan	NN
60025	7637	9	,	,	,
60025	7637	10	and	and	CC
60025	7637	11	give	give	VB
60025	7637	12	it	-PRON-	PRP
60025	7637	13	one	one	CD
60025	7637	14	boil	boil	VB
60025	7637	15	up	up	RP
60025	7637	16	,	,	,
60025	7637	17	stirring	stir	VBG
60025	7637	18	it	-PRON-	PRP
60025	7637	19	nearly	nearly	RB
60025	7637	20	all	all	PDT
60025	7637	21	the	the	DT
60025	7637	22	time	time	NN
60025	7637	23	.	.	.
60025	7638	1	Then	then	RB
60025	7638	2	put	put	VB
60025	7638	3	it	-PRON-	PRP
60025	7638	4	into	into	IN
60025	7638	5	a	a	DT
60025	7638	6	freezer	freezer	NN
60025	7638	7	,	,	,
60025	7638	8	and	and	CC
60025	7638	9	freeze	freeze	VB
60025	7638	10	it	-PRON-	PRP
60025	7638	11	in	in	IN
60025	7638	12	the	the	DT
60025	7638	13	usual	usual	JJ
60025	7638	14	manner	manner	NN
60025	7638	15	.	.	.
60025	7639	1	Afterwards	afterwards	RB
60025	7639	2	transfer	transfer	VB
60025	7639	3	it	-PRON-	PRP
60025	7639	4	to	to	IN
60025	7639	5	a	a	DT
60025	7639	6	pyramid	pyramid	JJ
60025	7639	7	mould	mould	NN
60025	7639	8	,	,	,
60025	7639	9	and	and	CC
60025	7639	10	freeze	freeze	VB
60025	7639	11	it	-PRON-	PRP
60025	7639	12	a	a	DT
60025	7639	13	second	second	JJ
60025	7639	14	time	time	NN
60025	7639	15	for	for	IN
60025	7639	16	half	half	PDT
60025	7639	17	an	an	DT
60025	7639	18	hour	hour	NN
60025	7639	19	or	or	CC
60025	7639	20	more	more	JJR
60025	7639	21	.	.	.
60025	7640	1	When	when	WRB
60025	7640	2	quite	quite	RB
60025	7640	3	frozen	frozen	JJ
60025	7640	4	,	,	,
60025	7640	5	take	take	VB
60025	7640	6	it	-PRON-	PRP
60025	7640	7	out	out	IN
60025	7640	8	of	of	IN
60025	7640	9	the	the	DT
60025	7640	10	mould	mould	NN
60025	7640	11	upon	upon	IN
60025	7640	12	a	a	DT
60025	7640	13	glass	glass	NN
60025	7640	14	or	or	CC
60025	7640	15	china	china	NNP
60025	7640	16	dish	dish	NNP
60025	7640	17	.	.	.
60025	7641	1	Instead	instead	RB
60025	7641	2	of	of	IN
60025	7641	3	lemon	lemon	NN
60025	7641	4	or	or	CC
60025	7641	5	orange	orange	NN
60025	7641	6	,	,	,
60025	7641	7	you	-PRON-	PRP
60025	7641	8	may	may	MD
60025	7641	9	flavour	flavour	VB
60025	7641	10	it	-PRON-	PRP
60025	7641	11	with	with	IN
60025	7641	12	a	a	DT
60025	7641	13	vanilla	vanilla	NN
60025	7641	14	bean	bean	NN
60025	7641	15	boiled	boil	VBN
60025	7641	16	slowly	slowly	RB
60025	7641	17	in	in	IN
60025	7641	18	half	half	PDT
60025	7641	19	a	a	DT
60025	7641	20	pint	pint	NN
60025	7641	21	of	of	IN
60025	7641	22	cream	cream	NN
60025	7641	23	,	,	,
60025	7641	24	and	and	CC
60025	7641	25	then	then	RB
60025	7641	26	strained	strain	VBD
60025	7641	27	out	out	RP
60025	7641	28	,	,	,
60025	7641	29	before	before	IN
60025	7641	30	you	-PRON-	PRP
60025	7641	31	mix	mix	VBP
60025	7641	32	it	-PRON-	PRP
60025	7641	33	with	with	IN
60025	7641	34	the	the	DT
60025	7641	35	other	other	JJ
60025	7641	36	cream	cream	NN
60025	7641	37	.	.	.
60025	7642	1	MACCAROON	MACCAROON	NNP
60025	7642	2	ICE	ICE	NNP
60025	7642	3	CREAM.--From	cream.--from	VBP
60025	7642	4	a	a	DT
60025	7642	5	quart	quart	NN
60025	7642	6	of	of	IN
60025	7642	7	cream	cream	NN
60025	7642	8	take	take	VB
60025	7642	9	half	half	PDT
60025	7642	10	a	a	DT
60025	7642	11	pint	pint	NN
60025	7642	12	,	,	,
60025	7642	13	and	and	CC
60025	7642	14	boil	boil	VB
60025	7642	15	in	in	IN
60025	7642	16	it	-PRON-	PRP
60025	7642	17	slowly	slowly	RB
60025	7642	18	two	two	CD
60025	7642	19	ounces	ounce	NNS
60025	7642	20	of	of	IN
60025	7642	21	bitter	bitter	JJ
60025	7642	22	almonds	almond	NNS
60025	7642	23	,	,	,
60025	7642	24	or	or	CC
60025	7642	25	peach	peach	NN
60025	7642	26	kernels	kernel	NNS
60025	7642	27	,	,	,
60025	7642	28	previously	previously	RB
60025	7642	29	blanched	blanch	VBN
60025	7642	30	and	and	CC
60025	7642	31	broken	break	VBN
60025	7642	32	up	up	RP
60025	7642	33	.	.	.
60025	7643	1	Then	then	RB
60025	7643	2	,	,	,
60025	7643	3	when	when	WRB
60025	7643	4	it	-PRON-	PRP
60025	7643	5	is	be	VBZ
60025	7643	6	highly	highly	RB
60025	7643	7	flavoured	flavour	VBN
60025	7643	8	with	with	IN
60025	7643	9	the	the	DT
60025	7643	10	almonds	almond	NNS
60025	7643	11	,	,	,
60025	7643	12	strain	strain	VB
60025	7643	13	the	the	DT
60025	7643	14	half	half	NN
60025	7643	15	pint	pint	NN
60025	7643	16	and	and	CC
60025	7643	17	mix	mix	VB
60025	7643	18	it	-PRON-	PRP
60025	7643	19	with	with	IN
60025	7643	20	the	the	DT
60025	7643	21	remaining	remain	VBG
60025	7643	22	pint	pint	NN
60025	7643	23	and	and	CC
60025	7643	24	a	a	DT
60025	7643	25	half	half	NN
60025	7643	26	of	of	IN
60025	7643	27	cream	cream	NN
60025	7643	28	,	,	,
60025	7643	29	to	to	TO
60025	7643	30	which	which	WDT
60025	7643	31	add	add	VB
60025	7643	32	,	,	,
60025	7643	33	by	by	IN
60025	7643	34	degrees	degree	NNS
60025	7643	35	,	,	,
60025	7643	36	six	six	CD
60025	7643	37	eggs	egg	NNS
60025	7643	38	previously	previously	RB
60025	7643	39	beaten	beat	VBN
60025	7643	40	till	till	IN
60025	7643	41	very	very	RB
60025	7643	42	light	light	JJ
60025	7643	43	,	,	,
60025	7643	44	and	and	CC
60025	7643	45	half	half	PDT
60025	7643	46	a	a	DT
60025	7643	47	pound	pound	NN
60025	7643	48	of	of	IN
60025	7643	49	powdered	powdered	JJ
60025	7643	50	loaf	loaf	NN
60025	7643	51	-	-	HYPH
60025	7643	52	sugar	sugar	NN
60025	7643	53	.	.	.
60025	7644	1	Crumble	crumble	VB
60025	7644	2	a	a	DT
60025	7644	3	sufficient	sufficient	JJ
60025	7644	4	quantity	quantity	NN
60025	7644	5	of	of	IN
60025	7644	6	the	the	DT
60025	7644	7	best	good	JJS
60025	7644	8	almond	almond	NN
60025	7644	9	maccaroons	maccaroon	NNS
60025	7644	10	to	to	TO
60025	7644	11	make	make	VB
60025	7644	12	a	a	DT
60025	7644	13	thick	thick	JJ
60025	7644	14	batter	batter	NN
60025	7644	15	when	when	WRB
60025	7644	16	stirred	stir	VBN
60025	7644	17	gradually	gradually	RB
60025	7644	18	into	into	IN
60025	7644	19	the	the	DT
60025	7644	20	mixture	mixture	NN
60025	7644	21	of	of	IN
60025	7644	22	cream	cream	NN
60025	7644	23	,	,	,
60025	7644	24	sugar	sugar	NN
60025	7644	25	,	,	,
60025	7644	26	and	and	CC
60025	7644	27	eggs	egg	NNS
60025	7644	28	,	,	,
60025	7644	29	which	which	WDT
60025	7644	30	must	must	MD
60025	7644	31	be	be	VB
60025	7644	32	beaten	beat	VBN
60025	7644	33	till	till	IN
60025	7644	34	perfectly	perfectly	RB
60025	7644	35	smooth	smooth	JJ
60025	7644	36	.	.	.
60025	7645	1	Give	give	VB
60025	7645	2	it	-PRON-	PRP
60025	7645	3	a	a	DT
60025	7645	4	boil	boil	NN
60025	7645	5	,	,	,
60025	7645	6	stirring	stir	VBG
60025	7645	7	it	-PRON-	PRP
60025	7645	8	well	well	RB
60025	7645	9	while	while	IN
60025	7645	10	boiling	boil	VBG
60025	7645	11	.	.	.
60025	7646	1	Then	then	RB
60025	7646	2	put	put	VB
60025	7646	3	it	-PRON-	PRP
60025	7646	4	into	into	IN
60025	7646	5	a	a	DT
60025	7646	6	freezer	freezer	NN
60025	7646	7	,	,	,
60025	7646	8	and	and	CC
60025	7646	9	freeze	freeze	VB
60025	7646	10	it	-PRON-	PRP
60025	7646	11	as	as	IN
60025	7646	12	usual	usual	JJ
60025	7646	13	.	.	.
60025	7647	1	Afterward	afterward	RB
60025	7647	2	transfer	transfer	VB
60025	7647	3	it	-PRON-	PRP
60025	7647	4	to	to	IN
60025	7647	5	a	a	DT
60025	7647	6	pyramid	pyramid	JJ
60025	7647	7	mould	mould	NN
60025	7647	8	and	and	CC
60025	7647	9	freeze	freeze	VB
60025	7647	10	it	-PRON-	PRP
60025	7647	11	again	again	RB
60025	7647	12	.	.	.
60025	7648	1	It	-PRON-	PRP
60025	7648	2	will	will	MD
60025	7648	3	be	be	VB
60025	7648	4	found	find	VBN
60025	7648	5	very	very	RB
60025	7648	6	fine	fine	JJ
60025	7648	7	if	if	IN
60025	7648	8	properly	properly	RB
60025	7648	9	made	make	VBN
60025	7648	10	.	.	.
60025	7649	1	ORANGE	ORANGE	NNP
60025	7649	2	WATER	WATER	NNP
60025	7649	3	ICE.--To	ICE.--To	NNP
60025	7649	4	four	four	CD
60025	7649	5	pounds	pound	NNS
60025	7649	6	of	of	IN
60025	7649	7	the	the	DT
60025	7649	8	best	good	JJS
60025	7649	9	double	double	JJ
60025	7649	10	refined	refined	JJ
60025	7649	11	loaf	loaf	NN
60025	7649	12	-	-	HYPH
60025	7649	13	sugar	sugar	NN
60025	7649	14	,	,	,
60025	7649	15	allow	allow	VB
60025	7649	16	a	a	DT
60025	7649	17	quart	quart	NN
60025	7649	18	of	of	IN
60025	7649	19	water	water	NN
60025	7649	20	,	,	,
60025	7649	21	and	and	CC
60025	7649	22	four	four	CD
60025	7649	23	dozen	dozen	NN
60025	7649	24	large	large	JJ
60025	7649	25	ripe	ripe	JJ
60025	7649	26	deep	deep	JJ
60025	7649	27	-	-	HYPH
60025	7649	28	coloured	coloured	JJ
60025	7649	29	oranges	orange	NNS
60025	7649	30	.	.	.
60025	7650	1	Having	have	VBG
60025	7650	2	rolled	roll	VBN
60025	7650	3	the	the	DT
60025	7650	4	oranges	orange	NNS
60025	7650	5	on	on	IN
60025	7650	6	the	the	DT
60025	7650	7	table	table	NN
60025	7650	8	under	under	IN
60025	7650	9	your	-PRON-	PRP$
60025	7650	10	hand	hand	NN
60025	7650	11	to	to	TO
60025	7650	12	increase	increase	VB
60025	7650	13	the	the	DT
60025	7650	14	quantity	quantity	NN
60025	7650	15	of	of	IN
60025	7650	16	juice	juice	NN
60025	7650	17	,	,	,
60025	7650	18	wash	wash	NN
60025	7650	19	and	and	CC
60025	7650	20	wipe	wipe	VB
60025	7650	21	them	-PRON-	PRP
60025	7650	22	dry	dry	JJ
60025	7650	23	.	.	.
60025	7651	1	Take	take	VB
60025	7651	2	pieces	piece	NNS
60025	7651	3	of	of	IN
60025	7651	4	the	the	DT
60025	7651	5	sugar	sugar	NN
60025	7651	6	and	and	CC
60025	7651	7	rub	rub	VB
60025	7651	8	them	-PRON-	PRP
60025	7651	9	on	on	IN
60025	7651	10	half	half	PDT
60025	7651	11	the	the	DT
60025	7651	12	oranges	orange	NNS
60025	7651	13	till	till	IN
60025	7651	14	you	-PRON-	PRP
60025	7651	15	have	have	VBP
60025	7651	16	taken	take	VBN
60025	7651	17	off	off	RP
60025	7651	18	on	on	IN
60025	7651	19	the	the	DT
60025	7651	20	sugar	sugar	NN
60025	7651	21	their	-PRON-	PRP$
60025	7651	22	yellow	yellow	JJ
60025	7651	23	rind	rind	NN
60025	7651	24	or	or	CC
60025	7651	25	zest	zest	NNP
60025	7651	26	.	.	.
60025	7652	1	Then	then	RB
60025	7652	2	put	put	VB
60025	7652	3	that	that	DT
60025	7652	4	sugar	sugar	NN
60025	7652	5	with	with	IN
60025	7652	6	the	the	DT
60025	7652	7	remainder	remainder	NN
60025	7652	8	into	into	IN
60025	7652	9	a	a	DT
60025	7652	10	porcelain	porcelain	NN
60025	7652	11	kettle	kettle	NN
60025	7652	12	,	,	,
60025	7652	13	and	and	CC
60025	7652	14	pour	pour	VB
60025	7652	15	on	on	IN
60025	7652	16	it	-PRON-	PRP
60025	7652	17	a	a	DT
60025	7652	18	quart	quart	NN
60025	7652	19	of	of	IN
60025	7652	20	water	water	NN
60025	7652	21	into	into	IN
60025	7652	22	which	which	WDT
60025	7652	23	has	have	VBZ
60025	7652	24	been	be	VBN
60025	7652	25	beaten	beat	VBN
60025	7652	26	the	the	DT
60025	7652	27	white	white	NN
60025	7652	28	of	of	IN
60025	7652	29	one	one	CD
60025	7652	30	egg	egg	NN
60025	7652	31	.	.	.
60025	7653	1	When	when	WRB
60025	7653	2	the	the	DT
60025	7653	3	sugar	sugar	NN
60025	7653	4	is	be	VBZ
60025	7653	5	quite	quite	RB
60025	7653	6	melted	melted	JJ
60025	7653	7	,	,	,
60025	7653	8	set	set	VBN
60025	7653	9	the	the	DT
60025	7653	10	kettle	kettle	NN
60025	7653	11	on	on	IN
60025	7653	12	the	the	DT
60025	7653	13	fire	fire	NN
60025	7653	14	,	,	,
60025	7653	15	and	and	CC
60025	7653	16	boil	boil	NNP
60025	7653	17	and	and	CC
60025	7653	18	skim	skim	VB
60025	7653	19	it	-PRON-	PRP
60025	7653	20	till	till	IN
60025	7653	21	the	the	DT
60025	7653	22	scum	scum	NN
60025	7653	23	ceases	cease	VBZ
60025	7653	24	to	to	TO
60025	7653	25	rise	rise	VB
60025	7653	26	,	,	,
60025	7653	27	and	and	CC
60025	7653	28	the	the	DT
60025	7653	29	orange	orange	NNP
60025	7653	30	-	-	HYPH
60025	7653	31	zest	zest	NNP
60025	7653	32	is	be	VBZ
60025	7653	33	entirely	entirely	RB
60025	7653	34	dissolved	dissolve	VBN
60025	7653	35	.	.	.
60025	7654	1	Then	then	RB
60025	7654	2	stir	stir	VB
60025	7654	3	in	in	RP
60025	7654	4	gradually	gradually	RB
60025	7654	5	the	the	DT
60025	7654	6	juice	juice	NN
60025	7654	7	of	of	IN
60025	7654	8	the	the	DT
60025	7654	9	oranges	orange	NNS
60025	7654	10	,	,	,
60025	7654	11	and	and	CC
60025	7654	12	when	when	WRB
60025	7654	13	all	all	DT
60025	7654	14	is	be	VBZ
60025	7654	15	in	in	RB
60025	7654	16	,	,	,
60025	7654	17	take	take	VB
60025	7654	18	it	-PRON-	PRP
60025	7654	19	directly	directly	RB
60025	7654	20	off	off	IN
60025	7654	21	the	the	DT
60025	7654	22	fire	fire	NN
60025	7654	23	,	,	,
60025	7654	24	lest	lest	IN
60025	7654	25	the	the	DT
60025	7654	26	flavour	flavour	NN
60025	7654	27	of	of	IN
60025	7654	28	the	the	DT
60025	7654	29	juice	juice	NN
60025	7654	30	should	should	MD
60025	7654	31	be	be	VB
60025	7654	32	weakened	weaken	VBN
60025	7654	33	by	by	IN
60025	7654	34	boiling	boil	VBG
60025	7654	35	.	.	.
60025	7655	1	Let	let	VB
60025	7655	2	it	-PRON-	PRP
60025	7655	3	cool	cool	VB
60025	7655	4	,	,	,
60025	7655	5	stirring	stir	VBG
60025	7655	6	it	-PRON-	PRP
60025	7655	7	well	well	RB
60025	7655	8	.	.	.
60025	7656	1	Lastly	lastly	RB
60025	7656	2	,	,	,
60025	7656	3	put	put	VBD
60025	7656	4	it	-PRON-	PRP
60025	7656	5	into	into	IN
60025	7656	6	a	a	DT
60025	7656	7	freezer	freezer	NN
60025	7656	8	surrounded	surround	VBN
60025	7656	9	by	by	IN
60025	7656	10	pounded	pounded	NNP
60025	7656	11	ice	ice	NN
60025	7656	12	and	and	CC
60025	7656	13	salt	salt	NN
60025	7656	14	,	,	,
60025	7656	15	and	and	CC
60025	7656	16	stir	stir	VB
60025	7656	17	it	-PRON-	PRP
60025	7656	18	hard	hard	JJ
60025	7656	19	for	for	IN
60025	7656	20	the	the	DT
60025	7656	21	first	first	JJ
60025	7656	22	ten	ten	CD
60025	7656	23	minutes	minute	NNS
60025	7656	24	.	.	.
60025	7657	1	Take	take	VB
60025	7657	2	off	off	RP
60025	7657	3	the	the	DT
60025	7657	4	lid	lid	NN
60025	7657	5	and	and	CC
60025	7657	6	repeat	repeat	VB
60025	7657	7	the	the	DT
60025	7657	8	stirring	stir	VBG
60025	7657	9	every	every	DT
60025	7657	10	five	five	CD
60025	7657	11	minutes	minute	NNS
60025	7657	12	till	till	IN
60025	7657	13	the	the	DT
60025	7657	14	freezing	freezing	NN
60025	7657	15	is	be	VBZ
60025	7657	16	accomplished	accomplish	VBN
60025	7657	17	.	.	.
60025	7658	1	Turn	turn	VB
60025	7658	2	it	-PRON-	PRP
60025	7658	3	out	out	RP
60025	7658	4	into	into	IN
60025	7658	5	a	a	DT
60025	7658	6	glass	glass	NN
60025	7658	7	bowl	bowl	NN
60025	7658	8	;	;	:
60025	7658	9	having	have	VBG
60025	7658	10	first	first	RB
60025	7658	11	washed	wash	VBN
60025	7658	12	off	off	RP
60025	7658	13	the	the	DT
60025	7658	14	ice	ice	NN
60025	7658	15	and	and	CC
60025	7658	16	salt	salt	NN
60025	7658	17	from	from	IN
60025	7658	18	the	the	DT
60025	7658	19	outside	outside	NN
60025	7658	20	of	of	IN
60025	7658	21	the	the	DT
60025	7658	22	freezer	freezer	NN
60025	7658	23	,	,	,
60025	7658	24	lest	lest	IN
60025	7658	25	some	some	DT
60025	7658	26	of	of	IN
60025	7658	27	it	-PRON-	PRP
60025	7658	28	should	should	MD
60025	7658	29	chance	chance	VB
60025	7658	30	to	to	TO
60025	7658	31	get	get	VB
60025	7658	32	into	into	IN
60025	7658	33	the	the	DT
60025	7658	34	inside	inside	NN
60025	7658	35	.	.	.
60025	7659	1	Serve	serve	VB
60025	7659	2	it	-PRON-	PRP
60025	7659	3	on	on	IN
60025	7659	4	saucers	saucer	NNS
60025	7659	5	.	.	.
60025	7660	1	After	after	IN
60025	7660	2	it	-PRON-	PRP
60025	7660	3	has	have	VBZ
60025	7660	4	congealed	congeal	VBN
60025	7660	5	in	in	IN
60025	7660	6	the	the	DT
60025	7660	7	freezer	freezer	NN
60025	7660	8	,	,	,
60025	7660	9	you	-PRON-	PRP
60025	7660	10	may	may	MD
60025	7660	11	transfer	transfer	VB
60025	7660	12	it	-PRON-	PRP
60025	7660	13	to	to	IN
60025	7660	14	a	a	DT
60025	7660	15	pyramid	pyramid	NN
60025	7660	16	or	or	CC
60025	7660	17	pine	pine	NN
60025	7660	18	-	-	HYPH
60025	7660	19	apple	apple	NN
60025	7660	20	mould	mould	NN
60025	7660	21	,	,	,
60025	7660	22	and	and	CC
60025	7660	23	freeze	freeze	VB
60025	7660	24	it	-PRON-	PRP
60025	7660	25	a	a	DT
60025	7660	26	second	second	JJ
60025	7660	27	time	time	NN
60025	7660	28	,	,	,
60025	7660	29	which	which	WDT
60025	7660	30	will	will	MD
60025	7660	31	require	require	VB
60025	7660	32	half	half	PDT
60025	7660	33	an	an	DT
60025	7660	34	hour	hour	NN
60025	7660	35	or	or	CC
60025	7660	36	more	more	JJR
60025	7660	37	.	.	.
60025	7661	1	Of	of	RB
60025	7661	2	course	course	RB
60025	7661	3	,	,	,
60025	7661	4	while	while	IN
60025	7661	5	in	in	IN
60025	7661	6	the	the	DT
60025	7661	7	mould	mould	NN
60025	7661	8	,	,	,
60025	7661	9	it	-PRON-	PRP
60025	7661	10	must	must	MD
60025	7661	11	remain	remain	VB
60025	7661	12	undisturbed	undisturbed	JJ
60025	7661	13	.	.	.
60025	7662	1	Before	before	IN
60025	7662	2	you	-PRON-	PRP
60025	7662	3	turn	turn	VBP
60025	7662	4	it	-PRON-	PRP
60025	7662	5	out	out	RP
60025	7662	6	,	,	,
60025	7662	7	hold	hold	VBP
60025	7662	8	round	round	RP
60025	7662	9	the	the	DT
60025	7662	10	outside	outside	NN
60025	7662	11	of	of	IN
60025	7662	12	the	the	DT
60025	7662	13	mould	mould	NN
60025	7662	14	a	a	DT
60025	7662	15	cloth	cloth	NN
60025	7662	16	dipped	dip	VBN
60025	7662	17	in	in	IN
60025	7662	18	cold	cold	JJ
60025	7662	19	water	water	NN
60025	7662	20	.	.	.
60025	7663	1	LEMON	LEMON	NNP
60025	7663	2	-	-	HYPH
60025	7663	3	WATER	WATER	NNP
60025	7663	4	ICE.--May	ICE.--May	.
60025	7663	5	be	be	VB
60025	7663	6	made	make	VBN
60025	7663	7	in	in	IN
60025	7663	8	the	the	DT
60025	7663	9	above	above	JJ
60025	7663	10	manner	manner	NN
60025	7663	11	,	,	,
60025	7663	12	only	only	RB
60025	7663	13	that	that	IN
60025	7663	14	you	-PRON-	PRP
60025	7663	15	must	must	MD
60025	7663	16	allow	allow	VB
60025	7663	17	an	an	DT
60025	7663	18	additional	additional	JJ
60025	7663	19	pound	pound	NN
60025	7663	20	of	of	IN
60025	7663	21	sugar	sugar	NN
60025	7663	22	,	,	,
60025	7663	23	and	and	CC
60025	7663	24	use	use	VB
60025	7663	25	the	the	DT
60025	7663	26	zest	zest	NN
60025	7663	27	or	or	CC
60025	7663	28	yellow	yellow	JJ
60025	7663	29	rind	rind	NN
60025	7663	30	of	of	IN
60025	7663	31	_	_	NNP
60025	7663	32	all	all	DT
60025	7663	33	_	_	NNP
60025	7663	34	the	the	DT
60025	7663	35	lemons	lemon	NNS
60025	7663	36	.	.	.
60025	7664	1	STRAWBERRY	strawberry	JJ
60025	7664	2	-	-	HYPH
60025	7664	3	WATER	water	NN
60025	7664	4	ICE.--To	ICE.--To	NNP
60025	7664	5	each	each	DT
60025	7664	6	pound	pound	NN
60025	7664	7	of	of	IN
60025	7664	8	loaf	loaf	NN
60025	7664	9	-	-	HYPH
60025	7664	10	sugar	sugar	NN
60025	7664	11	allow	allow	VBP
60025	7664	12	half	half	PDT
60025	7664	13	a	a	DT
60025	7664	14	pint	pint	NN
60025	7664	15	of	of	IN
60025	7664	16	water	water	NN
60025	7664	17	,	,	,
60025	7664	18	and	and	CC
60025	7664	19	three	three	CD
60025	7664	20	quarts	quart	NNS
60025	7664	21	of	of	IN
60025	7664	22	ripe	ripe	JJ
60025	7664	23	strawberries	strawberry	NNS
60025	7664	24	.	.	.
60025	7665	1	Having	have	VBG
60025	7665	2	broken	break	VBN
60025	7665	3	up	up	RP
60025	7665	4	the	the	DT
60025	7665	5	sugar	sugar	NN
60025	7665	6	,	,	,
60025	7665	7	put	put	VB
60025	7665	8	it	-PRON-	PRP
60025	7665	9	into	into	IN
60025	7665	10	a	a	DT
60025	7665	11	preserving	preserving	NN
60025	7665	12	-	-	HYPH
60025	7665	13	kettle	kettle	NN
60025	7665	14	,	,	,
60025	7665	15	and	and	CC
60025	7665	16	pour	pour	VB
60025	7665	17	on	on	IN
60025	7665	18	it	-PRON-	PRP
60025	7665	19	the	the	DT
60025	7665	20	water	water	NN
60025	7665	21	in	in	IN
60025	7665	22	the	the	DT
60025	7665	23	above	above	JJ
60025	7665	24	proportion	proportion	NN
60025	7665	25	.	.	.
60025	7666	1	To	to	TO
60025	7666	2	make	make	VB
60025	7666	3	the	the	DT
60025	7666	4	syrup	syrup	NN
60025	7666	5	very	very	RB
60025	7666	6	clear	clear	JJ
60025	7666	7	,	,	,
60025	7666	8	you	-PRON-	PRP
60025	7666	9	may	may	MD
60025	7666	10	allow	allow	VB
60025	7666	11	to	to	IN
60025	7666	12	each	each	DT
60025	7666	13	pint	pint	NN
60025	7666	14	of	of	IN
60025	7666	15	water	water	NN
60025	7666	16	half	half	PDT
60025	7666	17	the	the	DT
60025	7666	18	white	white	NN
60025	7666	19	of	of	IN
60025	7666	20	an	an	DT
60025	7666	21	egg	egg	NN
60025	7666	22	beaten	beat	VBN
60025	7666	23	into	into	IN
60025	7666	24	the	the	DT
60025	7666	25	water	water	NN
60025	7666	26	.	.	.
60025	7667	1	When	when	WRB
60025	7667	2	the	the	DT
60025	7667	3	sugar	sugar	NN
60025	7667	4	has	have	VBZ
60025	7667	5	melted	melt	VBN
60025	7667	6	,	,	,
60025	7667	7	and	and	CC
60025	7667	8	been	be	VBN
60025	7667	9	well	well	RB
60025	7667	10	stirred	stir	VBN
60025	7667	11	in	in	IN
60025	7667	12	the	the	DT
60025	7667	13	water	water	NN
60025	7667	14	,	,	,
60025	7667	15	put	put	VBD
60025	7667	16	the	the	DT
60025	7667	17	kettle	kettle	NN
60025	7667	18	over	over	IN
60025	7667	19	the	the	DT
60025	7667	20	fire	fire	NN
60025	7667	21	,	,	,
60025	7667	22	and	and	CC
60025	7667	23	boil	boil	NNP
60025	7667	24	and	and	CC
60025	7667	25	skim	skim	VB
60025	7667	26	it	-PRON-	PRP
60025	7667	27	till	till	IN
60025	7667	28	the	the	DT
60025	7667	29	scum	scum	NN
60025	7667	30	ceases	cease	VBZ
60025	7667	31	to	to	TO
60025	7667	32	rise	rise	VB
60025	7667	33	.	.	.
60025	7668	1	Have	have	VBP
60025	7668	2	ready	ready	JJ
60025	7668	3	the	the	DT
60025	7668	4	strawberry	strawberry	NNP
60025	7668	5	juice	juice	NN
60025	7668	6	,	,	,
60025	7668	7	having	have	VBG
60025	7668	8	put	put	VBN
60025	7668	9	the	the	DT
60025	7668	10	strawberries	strawberry	NNS
60025	7668	11	into	into	IN
60025	7668	12	a	a	DT
60025	7668	13	linen	linen	NN
60025	7668	14	bag	bag	NN
60025	7668	15	,	,	,
60025	7668	16	and	and	CC
60025	7668	17	squeezed	squeeze	VBD
60025	7668	18	the	the	DT
60025	7668	19	liquid	liquid	NN
60025	7668	20	into	into	IN
60025	7668	21	a	a	DT
60025	7668	22	deep	deep	JJ
60025	7668	23	pan	pan	NN
60025	7668	24	.	.	.
60025	7669	1	As	as	RB
60025	7669	2	soon	soon	RB
60025	7669	3	as	as	IN
60025	7669	4	you	-PRON-	PRP
60025	7669	5	take	take	VBP
60025	7669	6	the	the	DT
60025	7669	7	kettle	kettle	NN
60025	7669	8	of	of	IN
60025	7669	9	syrup	syrup	NN
60025	7669	10	from	from	IN
60025	7669	11	the	the	DT
60025	7669	12	fire	fire	NN
60025	7669	13	,	,	,
60025	7669	14	stir	stir	VB
60025	7669	15	into	into	IN
60025	7669	16	it	-PRON-	PRP
60025	7669	17	the	the	DT
60025	7669	18	strawberry	strawberry	NNP
60025	7669	19	juice	juice	NN
60025	7669	20	.	.	.
60025	7670	1	Then	then	RB
60025	7670	2	put	put	VB
60025	7670	3	it	-PRON-	PRP
60025	7670	4	into	into	IN
60025	7670	5	a	a	DT
60025	7670	6	freezer	freezer	NN
60025	7670	7	,	,	,
60025	7670	8	surrounded	surround	VBN
60025	7670	9	with	with	IN
60025	7670	10	ice	ice	NN
60025	7670	11	broken	break	VBN
60025	7670	12	small	small	JJ
60025	7670	13	,	,	,
60025	7670	14	and	and	CC
60025	7670	15	mixed	mix	VBN
60025	7670	16	with	with	IN
60025	7670	17	salt	salt	NN
60025	7670	18	;	;	:
60025	7670	19	twirl	twirl	VB
60025	7670	20	it	-PRON-	PRP
60025	7670	21	round	round	RB
60025	7670	22	by	by	IN
60025	7670	23	the	the	DT
60025	7670	24	handles	handle	NNS
60025	7670	25	for	for	IN
60025	7670	26	ten	ten	CD
60025	7670	27	minutes	minute	NNS
60025	7670	28	,	,	,
60025	7670	29	and	and	CC
60025	7670	30	then	then	RB
60025	7670	31	let	let	VB
60025	7670	32	it	-PRON-	PRP
60025	7670	33	freeze	freeze	VB
60025	7670	34	,	,	,
60025	7670	35	frequently	frequently	RB
60025	7670	36	stirring	stir	VBG
60025	7670	37	it	-PRON-	PRP
60025	7670	38	hard	hard	RB
60025	7670	39	.	.	.
60025	7671	1	When	when	WRB
60025	7671	2	done	do	VBN
60025	7671	3	,	,	,
60025	7671	4	turn	turn	VB
60025	7671	5	it	-PRON-	PRP
60025	7671	6	out	out	RP
60025	7671	7	into	into	IN
60025	7671	8	a	a	DT
60025	7671	9	glass	glass	NN
60025	7671	10	bowl	bowl	NN
60025	7671	11	,	,	,
60025	7671	12	and	and	CC
60025	7671	13	serve	serve	VB
60025	7671	14	it	-PRON-	PRP
60025	7671	15	on	on	IN
60025	7671	16	saucers	saucer	NNS
60025	7671	17	.	.	.
60025	7672	1	Or	or	CC
60025	7672	2	you	-PRON-	PRP
60025	7672	3	may	may	MD
60025	7672	4	give	give	VB
60025	7672	5	it	-PRON-	PRP
60025	7672	6	a	a	DT
60025	7672	7	second	second	JJ
60025	7672	8	freezing	freezing	NN
60025	7672	9	in	in	IN
60025	7672	10	a	a	DT
60025	7672	11	pyramid	pyramid	JJ
60025	7672	12	mould	mould	NN
60025	7672	13	.	.	.
60025	7673	1	RASPBERRY	raspberry	NN
60025	7673	2	-	-	HYPH
60025	7673	3	WATER	WATER	NNP
60025	7673	4	ICE.--Is	ICE.--Is	NNP
60025	7673	5	made	make	VBD
60025	7673	6	exactly	exactly	RB
60025	7673	7	as	as	RB
60025	7673	8	above	above	RB
60025	7673	9	.	.	.
60025	7674	1	You	-PRON-	PRP
60025	7674	2	may	may	MD
60025	7674	3	heighten	heighten	VB
60025	7674	4	the	the	DT
60025	7674	5	colour	colour	NN
60025	7674	6	of	of	IN
60025	7674	7	these	these	DT
60025	7674	8	ices	ice	NNS
60025	7674	9	by	by	IN
60025	7674	10	adding	add	VBG
60025	7674	11	to	to	IN
60025	7674	12	the	the	DT
60025	7674	13	juice	juice	NN
60025	7674	14	a	a	DT
60025	7674	15	little	little	JJ
60025	7674	16	cochineal	cochineal	NN
60025	7674	17	,	,	,
60025	7674	18	which	which	WDT
60025	7674	19	it	-PRON-	PRP
60025	7674	20	is	be	VBZ
60025	7674	21	very	very	RB
60025	7674	22	convenient	convenient	JJ
60025	7674	23	to	to	TO
60025	7674	24	keep	keep	VB
60025	7674	25	in	in	IN
60025	7674	26	the	the	DT
60025	7674	27	house	house	NN
60025	7674	28	ready	ready	RB
60025	7674	29	prepared	prepare	VBD
60025	7674	30	.	.	.
60025	7675	1	To	to	TO
60025	7675	2	do	do	VB
60025	7675	3	this	this	DT
60025	7675	4	,	,	,
60025	7675	5	mix	mix	VB
60025	7675	6	together	together	RB
60025	7675	7	an	an	DT
60025	7675	8	ounce	ounce	NN
60025	7675	9	of	of	IN
60025	7675	10	cochineal	cochineal	NNP
60025	7675	11	(	(	-LRB-
60025	7675	12	pounded	pound	VBN
60025	7675	13	to	to	IN
60025	7675	14	a	a	DT
60025	7675	15	fine	fine	JJ
60025	7675	16	powder	powder	NN
60025	7675	17	)	)	-RRB-
60025	7675	18	,	,	,
60025	7675	19	a	a	DT
60025	7675	20	quarter	quarter	NN
60025	7675	21	of	of	IN
60025	7675	22	an	an	DT
60025	7675	23	ounce	ounce	NN
60025	7675	24	of	of	IN
60025	7675	25	powdered	powdered	JJ
60025	7675	26	alum	alum	NN
60025	7675	27	,	,	,
60025	7675	28	and	and	CC
60025	7675	29	a	a	DT
60025	7675	30	quarter	quarter	NN
60025	7675	31	of	of	IN
60025	7675	32	an	an	DT
60025	7675	33	ounce	ounce	NN
60025	7675	34	of	of	IN
60025	7675	35	cream	cream	NN
60025	7675	36	of	of	IN
60025	7675	37	tartar	tartar	NN
60025	7675	38	,	,	,
60025	7675	39	adding	add	VBG
60025	7675	40	a	a	DT
60025	7675	41	salt	salt	NN
60025	7675	42	-	-	HYPH
60025	7675	43	spoonful	spoonful	JJ
60025	7675	44	of	of	IN
60025	7675	45	pearl	pearl	NN
60025	7675	46	-	-	HYPH
60025	7675	47	ash	ash	NN
60025	7675	48	,	,	,
60025	7675	49	and	and	CC
60025	7675	50	three	three	CD
60025	7675	51	ounces	ounce	NNS
60025	7675	52	of	of	IN
60025	7675	53	powdered	powdered	JJ
60025	7675	54	loaf	loaf	NN
60025	7675	55	-	-	HYPH
60025	7675	56	sugar	sugar	NN
60025	7675	57	.	.	.
60025	7676	1	Boil	boil	VB
60025	7676	2	them	-PRON-	PRP
60025	7676	3	all	all	DT
60025	7676	4	together	together	RB
60025	7676	5	for	for	IN
60025	7676	6	ten	ten	CD
60025	7676	7	minutes	minute	NNS
60025	7676	8	or	or	CC
60025	7676	9	more	more	JJR
60025	7676	10	.	.	.
60025	7677	1	Then	then	RB
60025	7677	2	pat	pat	VB
60025	7677	3	the	the	DT
60025	7677	4	mixture	mixture	NN
60025	7677	5	into	into	IN
60025	7677	6	a	a	DT
60025	7677	7	clean	clean	JJ
60025	7677	8	new	new	JJ
60025	7677	9	bottle	bottle	NN
60025	7677	10	,	,	,
60025	7677	11	cork	cork	VB
60025	7677	12	it	-PRON-	PRP
60025	7677	13	tightly	tightly	RB
60025	7677	14	,	,	,
60025	7677	15	and	and	CC
60025	7677	16	stir	stir	VB
60025	7677	17	a	a	DT
60025	7677	18	little	little	JJ
60025	7677	19	of	of	IN
60025	7677	20	it	-PRON-	PRP
60025	7677	21	into	into	IN
60025	7677	22	any	any	DT
60025	7677	23	liquid	liquid	NN
60025	7677	24	you	-PRON-	PRP
60025	7677	25	wish	wish	VBP
60025	7677	26	to	to	IN
60025	7677	27	colour	colour	NN
60025	7677	28	of	of	IN
60025	7677	29	a	a	DT
60025	7677	30	fine	fine	JJ
60025	7677	31	red	red	NN
60025	7677	32	.	.	.
60025	7678	1	With	with	IN
60025	7678	2	this	this	DT
60025	7678	3	you	-PRON-	PRP
60025	7678	4	may	may	MD
60025	7678	5	give	give	VB
60025	7678	6	a	a	DT
60025	7678	7	red	red	JJ
60025	7678	8	colour	colour	NN
60025	7678	9	to	to	IN
60025	7678	10	calves	calf	NNS
60025	7678	11	'	'	POS
60025	7678	12	feet	foot	NNS
60025	7678	13	jelly	jelly	RB
60025	7678	14	,	,	,
60025	7678	15	or	or	CC
60025	7678	16	blancmange	blancmange	NN
60025	7678	17	,	,	,
60025	7678	18	or	or	CC
60025	7678	19	to	to	IN
60025	7678	20	icing	ice	VBG
60025	7678	21	for	for	IN
60025	7678	22	cakes	cake	NNS
60025	7678	23	.	.	.
60025	7679	1	GRAPE	GRAPE	NNP
60025	7679	2	-	-	HYPH
60025	7679	3	WATER	water	NN
60025	7679	4	ICE	ICE	NNP
60025	7679	5	--	--	:
60025	7679	6	Is	be	VBZ
60025	7679	7	made	make	VBN
60025	7679	8	as	as	IN
60025	7679	9	above	above	RB
60025	7679	10	,	,	,
60025	7679	11	first	first	RB
60025	7679	12	mashing	mash	VBG
60025	7679	13	the	the	DT
60025	7679	14	grapes	grape	NNS
60025	7679	15	with	with	IN
60025	7679	16	a	a	DT
60025	7679	17	wooden	wooden	JJ
60025	7679	18	beetle	beetle	NN
60025	7679	19	,	,	,
60025	7679	20	before	before	IN
60025	7679	21	you	-PRON-	PRP
60025	7679	22	put	put	VBP
60025	7679	23	them	-PRON-	PRP
60025	7679	24	into	into	IN
60025	7679	25	the	the	DT
60025	7679	26	bag	bag	NN
60025	7679	27	for	for	IN
60025	7679	28	squeezing	squeeze	VBG
60025	7679	29	the	the	DT
60025	7679	30	juice	juice	NN
60025	7679	31	.	.	.
60025	7680	1	Currants	currant	NNS
60025	7680	2	for	for	IN
60025	7680	3	water	water	NN
60025	7680	4	ice	ice	NN
60025	7680	5	must	must	MD
60025	7680	6	also	also	RB
60025	7680	7	be	be	VB
60025	7680	8	mashed	mash	VBN
60025	7680	9	before	before	IN
60025	7680	10	squeezing	squeeze	VBG
60025	7680	11	in	in	IN
60025	7680	12	the	the	DT
60025	7680	13	bag	bag	NN
60025	7680	14	.	.	.
60025	7681	1	PINE	PINE	NNP
60025	7681	2	-	-	HYPH
60025	7681	3	APPLE	APPLE	NNP
60025	7681	4	WATER	WATER	NNP
60025	7681	5	ICE.--Having	ICE.--Having	NNP
60025	7681	6	pared	pare	VBD
60025	7681	7	and	and	CC
60025	7681	8	sliced	slice	VBD
60025	7681	9	a	a	DT
60025	7681	10	sufficient	sufficient	JJ
60025	7681	11	number	number	NN
60025	7681	12	of	of	IN
60025	7681	13	very	very	RB
60025	7681	14	ripe	ripe	JJ
60025	7681	15	pine	pine	NN
60025	7681	16	-	-	HYPH
60025	7681	17	apples	apple	NNS
60025	7681	18	,	,	,
60025	7681	19	cut	cut	VBD
60025	7681	20	the	the	DT
60025	7681	21	slices	slice	NNS
60025	7681	22	into	into	IN
60025	7681	23	small	small	JJ
60025	7681	24	bits	bit	NNS
60025	7681	25	,	,	,
60025	7681	26	put	put	VB
60025	7681	27	them	-PRON-	PRP
60025	7681	28	into	into	IN
60025	7681	29	a	a	DT
60025	7681	30	deep	deep	JJ
60025	7681	31	dish	dish	NN
60025	7681	32	or	or	CC
60025	7681	33	a	a	DT
60025	7681	34	tureen	tureen	NN
60025	7681	35	,	,	,
60025	7681	36	sprinkle	sprinkle	VB
60025	7681	37	among	among	IN
60025	7681	38	them	-PRON-	PRP
60025	7681	39	powdered	powder	VBN
60025	7681	40	loaf	loaf	NN
60025	7681	41	-	-	HYPH
60025	7681	42	sugar	sugar	NN
60025	7681	43	,	,	,
60025	7681	44	cover	cover	VB
60025	7681	45	them	-PRON-	PRP
60025	7681	46	and	and	CC
60025	7681	47	let	let	VB
60025	7681	48	them	-PRON-	PRP
60025	7681	49	set	set	VB
60025	7681	50	several	several	JJ
60025	7681	51	hours	hour	NNS
60025	7681	52	in	in	IN
60025	7681	53	a	a	DT
60025	7681	54	cool	cool	JJ
60025	7681	55	place	place	NN
60025	7681	56	.	.	.
60025	7682	1	Then	then	RB
60025	7682	2	have	have	VBP
60025	7682	3	ready	ready	JJ
60025	7682	4	a	a	DT
60025	7682	5	syrup	syrup	NN
60025	7682	6	made	make	VBN
60025	7682	7	of	of	IN
60025	7682	8	loaf	loaf	NN
60025	7682	9	-	-	HYPH
60025	7682	10	sugar	sugar	NN
60025	7682	11	,	,	,
60025	7682	12	dissolved	dissolve	VBN
60025	7682	13	in	in	IN
60025	7682	14	a	a	DT
60025	7682	15	little	little	JJ
60025	7682	16	water	water	NN
60025	7682	17	(	(	-LRB-
60025	7682	18	allowing	allow	VBG
60025	7682	19	to	to	IN
60025	7682	20	every	every	DT
60025	7682	21	two	two	CD
60025	7682	22	pounds	pound	NNS
60025	7682	23	of	of	IN
60025	7682	24	sugar	sugar	NN
60025	7682	25	a	a	DT
60025	7682	26	pint	pint	NN
60025	7682	27	of	of	IN
60025	7682	28	water	water	NN
60025	7682	29	beaten	beat	VBN
60025	7682	30	with	with	IN
60025	7682	31	half	half	PDT
60025	7682	32	the	the	DT
60025	7682	33	white	white	NN
60025	7682	34	of	of	IN
60025	7682	35	an	an	DT
60025	7682	36	egg	egg	NN
60025	7682	37	)	)	-RRB-
60025	7682	38	,	,	,
60025	7682	39	and	and	CC
60025	7682	40	boiled	boil	VBD
60025	7682	41	and	and	CC
60025	7682	42	skimmed	skim	VBN
60025	7682	43	till	till	IN
60025	7682	44	quite	quite	RB
60025	7682	45	clear	clear	JJ
60025	7682	46	.	.	.
60025	7683	1	Get	get	VB
60025	7683	2	as	as	RB
60025	7683	3	much	much	JJ
60025	7683	4	pine	pine	NN
60025	7683	5	-	-	HYPH
60025	7683	6	apple	apple	NN
60025	7683	7	juice	juice	NN
60025	7683	8	as	as	IN
60025	7683	9	you	-PRON-	PRP
60025	7683	10	can	can	MD
60025	7683	11	,	,	,
60025	7683	12	by	by	IN
60025	7683	13	squeezing	squeeze	VBG
60025	7683	14	through	through	IN
60025	7683	15	a	a	DT
60025	7683	16	sieve	sieve	NN
60025	7683	17	the	the	DT
60025	7683	18	bits	bit	NNS
60025	7683	19	of	of	IN
60025	7683	20	pine	pine	NN
60025	7683	21	-	-	HYPH
60025	7683	22	apple	apple	NNP
60025	7683	23	(	(	-LRB-
60025	7683	24	after	after	IN
60025	7683	25	they	-PRON-	PRP
60025	7683	26	have	have	VBP
60025	7683	27	stood	stand	VBN
60025	7683	28	some	some	DT
60025	7683	29	hours	hour	NNS
60025	7683	30	in	in	IN
60025	7683	31	the	the	DT
60025	7683	32	tureen	tureen	NN
60025	7683	33	)	)	-RRB-
60025	7683	34	,	,	,
60025	7683	35	measure	measure	VB
60025	7683	36	it	-PRON-	PRP
60025	7683	37	,	,	,
60025	7683	38	and	and	CC
60025	7683	39	to	to	IN
60025	7683	40	each	each	DT
60025	7683	41	pint	pint	NN
60025	7683	42	of	of	IN
60025	7683	43	the	the	DT
60025	7683	44	boiled	boil	VBN
60025	7683	45	syrup	syrup	NN
60025	7683	46	allow	allow	VBP
60025	7683	47	a	a	DT
60025	7683	48	pint	pint	NN
60025	7683	49	of	of	IN
60025	7683	50	juice	juice	NN
60025	7683	51	.	.	.
60025	7684	1	Mix	mix	VB
60025	7684	2	them	-PRON-	PRP
60025	7684	3	together	together	RB
60025	7684	4	while	while	IN
60025	7684	5	the	the	DT
60025	7684	6	syrup	syrup	NN
60025	7684	7	is	be	VBZ
60025	7684	8	warm	warm	JJ
60025	7684	9	from	from	IN
60025	7684	10	the	the	DT
60025	7684	11	fire	fire	NN
60025	7684	12	.	.	.
60025	7685	1	Then	then	RB
60025	7685	2	put	put	VB
60025	7685	3	it	-PRON-	PRP
60025	7685	4	into	into	IN
60025	7685	5	a	a	DT
60025	7685	6	freezer	freezer	NN
60025	7685	7	,	,	,
60025	7685	8	and	and	CC
60025	7685	9	proceed	proceed	VB
60025	7685	10	in	in	IN
60025	7685	11	the	the	DT
60025	7685	12	usual	usual	JJ
60025	7685	13	manner	manner	NN
60025	7685	14	.	.	.
60025	7686	1	PEACH	peach	NN
60025	7686	2	-	-	HYPH
60025	7686	3	WATER	water	NN
60025	7686	4	ICE.--Take	ice.--take	VBP
60025	7686	5	soft	soft	JJ
60025	7686	6	,	,	,
60025	7686	7	ripe	ripe	JJ
60025	7686	8	,	,	,
60025	7686	9	juicy	juicy	JJ
60025	7686	10	,	,	,
60025	7686	11	freestone	freestone	NNP
60025	7686	12	peaches	peach	NNS
60025	7686	13	,	,	,
60025	7686	14	pare	pare	VBP
60025	7686	15	them	-PRON-	PRP
60025	7686	16	,	,	,
60025	7686	17	stone	stone	VB
60025	7686	18	them	-PRON-	PRP
60025	7686	19	,	,	,
60025	7686	20	and	and	CC
60025	7686	21	cut	cut	VBD
60025	7686	22	them	-PRON-	PRP
60025	7686	23	in	in	IN
60025	7686	24	pieces	piece	NNS
60025	7686	25	.	.	.
60025	7687	1	Put	put	VB
60025	7687	2	the	the	DT
60025	7687	3	pieces	piece	NNS
60025	7687	4	into	into	IN
60025	7687	5	a	a	DT
60025	7687	6	linen	linen	NN
60025	7687	7	bag	bag	NN
60025	7687	8	and	and	CC
60025	7687	9	squeeze	squeeze	VB
60025	7687	10	the	the	DT
60025	7687	11	juice	juice	NN
60025	7687	12	into	into	IN
60025	7687	13	a	a	DT
60025	7687	14	deep	deep	JJ
60025	7687	15	pan	pan	NN
60025	7687	16	.	.	.
60025	7688	1	Crack	crack	VB
60025	7688	2	the	the	DT
60025	7688	3	stones	stone	NNS
60025	7688	4	,	,	,
60025	7688	5	scald	scald	NNP
60025	7688	6	and	and	CC
60025	7688	7	blanch	blanch	VB
60025	7688	8	the	the	DT
60025	7688	9	kernels	kernel	NNS
60025	7688	10	,	,	,
60025	7688	11	break	break	VB
60025	7688	12	them	-PRON-	PRP
60025	7688	13	in	in	IN
60025	7688	14	half	half	DT
60025	7688	15	,	,	,
60025	7688	16	and	and	CC
60025	7688	17	,	,	,
60025	7688	18	having	have	VBG
60025	7688	19	made	make	VBN
60025	7688	20	a	a	DT
60025	7688	21	syrup	syrup	NN
60025	7688	22	as	as	IN
60025	7688	23	in	in	IN
60025	7688	24	the	the	DT
60025	7688	25	above	above	JJ
60025	7688	26	receipts	receipt	NNS
60025	7688	27	,	,	,
60025	7688	28	allowing	allow	VBG
60025	7688	29	half	half	PDT
60025	7688	30	a	a	DT
60025	7688	31	pint	pint	NN
60025	7688	32	of	of	IN
60025	7688	33	water	water	NN
60025	7688	34	to	to	IN
60025	7688	35	each	each	DT
60025	7688	36	pound	pound	NN
60025	7688	37	of	of	IN
60025	7688	38	loaf	loaf	NN
60025	7688	39	-	-	HYPH
60025	7688	40	sugar	sugar	NN
60025	7688	41	,	,	,
60025	7688	42	boil	boil	VB
60025	7688	43	the	the	DT
60025	7688	44	kernels	kernel	NNS
60025	7688	45	in	in	IN
60025	7688	46	the	the	DT
60025	7688	47	syrup	syrup	NN
60025	7688	48	,	,	,
60025	7688	49	taking	take	VBG
60025	7688	50	them	-PRON-	PRP
60025	7688	51	out	out	RP
60025	7688	52	when	when	WRB
60025	7688	53	the	the	DT
60025	7688	54	syrup	syrup	NN
60025	7688	55	is	be	VBZ
60025	7688	56	done	do	VBN
60025	7688	57	.	.	.
60025	7689	1	This	this	DT
60025	7689	2	infusion	infusion	NN
60025	7689	3	of	of	IN
60025	7689	4	the	the	DT
60025	7689	5	kernels	kernel	NNS
60025	7689	6	will	will	MD
60025	7689	7	add	add	VB
60025	7689	8	greatly	greatly	RB
60025	7689	9	to	to	IN
60025	7689	10	the	the	DT
60025	7689	11	flavour	flavour	NN
60025	7689	12	.	.	.
60025	7690	1	Then	then	RB
60025	7690	2	measure	measure	VB
60025	7690	3	the	the	DT
60025	7690	4	peach	peach	NN
60025	7690	5	-	-	HYPH
60025	7690	6	juice	juice	NN
60025	7690	7	,	,	,
60025	7690	8	allowing	allow	VBG
60025	7690	9	a	a	DT
60025	7690	10	pint	pint	NN
60025	7690	11	of	of	IN
60025	7690	12	it	-PRON-	PRP
60025	7690	13	to	to	IN
60025	7690	14	each	each	DT
60025	7690	15	pint	pint	NN
60025	7690	16	of	of	IN
60025	7690	17	syrup	syrup	NN
60025	7690	18	,	,	,
60025	7690	19	and	and	CC
60025	7690	20	mix	mix	VB
60025	7690	21	them	-PRON-	PRP
60025	7690	22	together	together	RB
60025	7690	23	while	while	IN
60025	7690	24	the	the	DT
60025	7690	25	syrup	syrup	NN
60025	7690	26	is	be	VBZ
60025	7690	27	hot	hot	JJ
60025	7690	28	.	.	.
60025	7691	1	Then	then	RB
60025	7691	2	freeze	freeze	VB
60025	7691	3	it	-PRON-	PRP
60025	7691	4	.	.	.
60025	7692	1	A	a	DT
60025	7692	2	FINE	fine	JJ
60025	7692	3	CHARLOTTE	charlotte	NN
60025	7692	4	RUSSE.--For	RUSSE.--For	''
60025	7692	5	this	this	DT
60025	7692	6	purpose	purpose	NN
60025	7692	7	you	-PRON-	PRP
60025	7692	8	must	must	MD
60025	7692	9	have	have	VB
60025	7692	10	a	a	DT
60025	7692	11	circular	circular	JJ
60025	7692	12	or	or	CC
60025	7692	13	drum	drum	NN
60025	7692	14	-	-	HYPH
60025	7692	15	shaped	shape	VBN
60025	7692	16	tin	tin	NN
60025	7692	17	mould	mould	NN
60025	7692	18	,	,	,
60025	7692	19	or	or	CC
60025	7692	20	a	a	DT
60025	7692	21	pair	pair	NN
60025	7692	22	or	or	CC
60025	7692	23	more	more	JJR
60025	7692	24	of	of	IN
60025	7692	25	them	-PRON-	PRP
60025	7692	26	.	.	.
60025	7693	1	The	the	DT
60025	7693	2	mould	mould	NN
60025	7693	3	should	should	MD
60025	7693	4	be	be	VB
60025	7693	5	without	without	IN
60025	7693	6	a	a	DT
60025	7693	7	bottom	bottom	NN
60025	7693	8	.	.	.
60025	7694	1	They	-PRON-	PRP
60025	7694	2	can	can	MD
60025	7694	3	be	be	VB
60025	7694	4	procured	procure	VBN
60025	7694	5	at	at	IN
60025	7694	6	a	a	DT
60025	7694	7	tin	tin	JJ
60025	7694	8	-	-	HYPH
60025	7694	9	store	store	NN
60025	7694	10	,	,	,
60025	7694	11	and	and	CC
60025	7694	12	are	be	VBP
60025	7694	13	useful	useful	JJ
60025	7694	14	for	for	IN
60025	7694	15	other	other	JJ
60025	7694	16	purposes	purpose	NNS
60025	7694	17	.	.	.
60025	7695	1	The	the	DT
60025	7695	2	day	day	NN
60025	7695	3	before	before	IN
60025	7695	4	you	-PRON-	PRP
60025	7695	5	want	want	VBP
60025	7695	6	the	the	DT
60025	7695	7	Charlotte	Charlotte	NNP
60025	7695	8	russe	russe	NN
60025	7695	9	,	,	,
60025	7695	10	make	make	VB
60025	7695	11	a	a	DT
60025	7695	12	stiff	stiff	JJ
60025	7695	13	plain	plain	NN
60025	7695	14	jelly	jelly	RB
60025	7695	15	by	by	IN
60025	7695	16	boiling	boil	VBG
60025	7695	17	a	a	DT
60025	7695	18	set	set	NN
60025	7695	19	of	of	IN
60025	7695	20	calves	calf	NNS
60025	7695	21	'	'	POS
60025	7695	22	feet	foot	NNS
60025	7695	23	(	(	-LRB-
60025	7695	24	four	four	CD
60025	7695	25	)	)	-RRB-
60025	7695	26	in	in	IN
60025	7695	27	a	a	DT
60025	7695	28	gallon	gallon	NN
60025	7695	29	of	of	IN
60025	7695	30	water	water	NN
60025	7695	31	till	till	IN
60025	7695	32	the	the	DT
60025	7695	33	meat	meat	NN
60025	7695	34	drops	drop	NNS
60025	7695	35	from	from	IN
60025	7695	36	the	the	DT
60025	7695	37	bone	bone	NN
60025	7695	38	.	.	.
60025	7696	1	It	-PRON-	PRP
60025	7696	2	should	should	MD
60025	7696	3	boil	boil	VB
60025	7696	4	slowly	slowly	RB
60025	7696	5	till	till	IN
60025	7696	6	the	the	DT
60025	7696	7	liquid	liquid	NN
60025	7696	8	is	be	VBZ
60025	7696	9	reduced	reduce	VBN
60025	7696	10	to	to	IN
60025	7696	11	less	less	JJR
60025	7696	12	than	than	IN
60025	7696	13	two	two	CD
60025	7696	14	quarts	quart	NNS
60025	7696	15	.	.	.
60025	7697	1	Then	then	RB
60025	7697	2	,	,	,
60025	7697	3	having	have	VBG
60025	7697	4	strained	strain	VBN
60025	7697	5	it	-PRON-	PRP
60025	7697	6	,	,	,
60025	7697	7	measure	measure	VB
60025	7697	8	into	into	IN
60025	7697	9	a	a	DT
60025	7697	10	pan	pan	NN
60025	7697	11	three	three	CD
60025	7697	12	pints	pint	NNS
60025	7697	13	of	of	IN
60025	7697	14	the	the	DT
60025	7697	15	liquid	liquid	NN
60025	7697	16	,	,	,
60025	7697	17	cover	cover	VB
60025	7697	18	it	-PRON-	PRP
60025	7697	19	,	,	,
60025	7697	20	and	and	CC
60025	7697	21	set	set	VBD
60025	7697	22	it	-PRON-	PRP
60025	7697	23	away	away	RB
60025	7697	24	to	to	TO
60025	7697	25	congeal	congeal	VB
60025	7697	26	.	.	.
60025	7698	1	Next	next	JJ
60025	7698	2	morning	morning	NN
60025	7698	3	,	,	,
60025	7698	4	it	-PRON-	PRP
60025	7698	5	should	should	MD
60025	7698	6	be	be	VB
60025	7698	7	a	a	DT
60025	7698	8	solid	solid	JJ
60025	7698	9	cake	cake	NN
60025	7698	10	,	,	,
60025	7698	11	from	from	IN
60025	7698	12	which	which	WDT
60025	7698	13	you	-PRON-	PRP
60025	7698	14	must	must	MD
60025	7698	15	carefully	carefully	RB
60025	7698	16	scrape	scrape	VB
60025	7698	17	off	off	RP
60025	7698	18	all	all	PDT
60025	7698	19	the	the	DT
60025	7698	20	fat	fat	NN
60025	7698	21	and	and	CC
60025	7698	22	sediment	sediment	NN
60025	7698	23	.	.	.
60025	7699	1	Boil	boil	VB
60025	7699	2	a	a	DT
60025	7699	3	vanilla	vanilla	NN
60025	7699	4	bean	bean	NN
60025	7699	5	in	in	IN
60025	7699	6	half	half	PDT
60025	7699	7	a	a	DT
60025	7699	8	pint	pint	NN
60025	7699	9	of	of	IN
60025	7699	10	milk	milk	NN
60025	7699	11	,	,	,
60025	7699	12	till	till	IN
60025	7699	13	the	the	DT
60025	7699	14	milk	milk	NN
60025	7699	15	is	be	VBZ
60025	7699	16	very	very	RB
60025	7699	17	highly	highly	RB
60025	7699	18	flavoured	flavour	VBN
60025	7699	19	with	with	IN
60025	7699	20	the	the	DT
60025	7699	21	vanilla	vanilla	NN
60025	7699	22	.	.	.
60025	7700	1	Then	then	RB
60025	7700	2	strain	strain	VB
60025	7700	3	it	-PRON-	PRP
60025	7700	4	,	,	,
60025	7700	5	and	and	CC
60025	7700	6	set	set	VBD
60025	7700	7	it	-PRON-	PRP
60025	7700	8	away	away	RB
60025	7700	9	to	to	TO
60025	7700	10	get	get	VB
60025	7700	11	cold	cold	JJ
60025	7700	12	.	.	.
60025	7701	1	Take	take	VB
60025	7701	2	three	three	CD
60025	7701	3	pints	pint	NNS
60025	7701	4	of	of	IN
60025	7701	5	rich	rich	JJ
60025	7701	6	cream	cream	NN
60025	7701	7	,	,	,
60025	7701	8	put	put	VB
60025	7701	9	it	-PRON-	PRP
60025	7701	10	into	into	IN
60025	7701	11	a	a	DT
60025	7701	12	shallow	shallow	JJ
60025	7701	13	pan	pan	NN
60025	7701	14	,	,	,
60025	7701	15	set	set	VBD
60025	7701	16	it	-PRON-	PRP
60025	7701	17	on	on	IN
60025	7701	18	ice	ice	NN
60025	7701	19	,	,	,
60025	7701	20	and	and	CC
60025	7701	21	beat	beat	VBD
60025	7701	22	it	-PRON-	PRP
60025	7701	23	to	to	IN
60025	7701	24	a	a	DT
60025	7701	25	stiff	stiff	JJ
60025	7701	26	froth	froth	NN
60025	7701	27	with	with	IN
60025	7701	28	rods	rod	NNS
60025	7701	29	or	or	CC
60025	7701	30	a	a	DT
60025	7701	31	whisk	whisk	NN
60025	7701	32	;	;	:
60025	7701	33	or	or	CC
60025	7701	34	churn	churn	VB
60025	7701	35	it	-PRON-	PRP
60025	7701	36	to	to	IN
60025	7701	37	a	a	DT
60025	7701	38	foam	foam	NN
60025	7701	39	with	with	IN
60025	7701	40	a	a	DT
60025	7701	41	little	little	JJ
60025	7701	42	tin	tin	JJ
60025	7701	43	churn	churn	NN
60025	7701	44	.	.	.
60025	7702	1	Next	next	RB
60025	7702	2	,	,	,
60025	7702	3	add	add	VB
60025	7702	4	to	to	IN
60025	7702	5	the	the	DT
60025	7702	6	cream	cream	NN
60025	7702	7	the	the	DT
60025	7702	8	vanilla	vanilla	NN
60025	7702	9	milk	milk	NN
60025	7702	10	,	,	,
60025	7702	11	and	and	CC
60025	7702	12	beat	beat	VBD
60025	7702	13	both	both	DT
60025	7702	14	together	together	RB
60025	7702	15	.	.	.
60025	7703	1	Melt	melt	VB
60025	7703	2	the	the	DT
60025	7703	3	jelly	jelly	NN
60025	7703	4	in	in	IN
60025	7703	5	a	a	DT
60025	7703	6	pan	pan	NN
60025	7703	7	over	over	IN
60025	7703	8	the	the	DT
60025	7703	9	fire	fire	NN
60025	7703	10	.	.	.
60025	7704	1	Beat	beat	VB
60025	7704	2	very	very	RB
60025	7704	3	light	light	VB
60025	7704	4	the	the	DT
60025	7704	5	yolks	yolk	NNS
60025	7704	6	of	of	IN
60025	7704	7	six	six	CD
60025	7704	8	eggs	egg	NNS
60025	7704	9	,	,	,
60025	7704	10	and	and	CC
60025	7704	11	then	then	RB
60025	7704	12	stir	stir	VB
60025	7704	13	gradually	gradually	RB
60025	7704	14	into	into	IN
60025	7704	15	the	the	DT
60025	7704	16	beaten	beat	VBN
60025	7704	17	egg	egg	NN
60025	7704	18	half	half	PDT
60025	7704	19	a	a	DT
60025	7704	20	pound	pound	NN
60025	7704	21	of	of	IN
60025	7704	22	powdered	powdered	JJ
60025	7704	23	loaf	loaf	NN
60025	7704	24	-	-	HYPH
60025	7704	25	sugar	sugar	NN
60025	7704	26	.	.	.
60025	7705	1	Next	next	RB
60025	7705	2	,	,	,
60025	7705	3	add	add	VB
60025	7705	4	,	,	,
60025	7705	5	by	by	IN
60025	7705	6	degrees	degree	NNS
60025	7705	7	,	,	,
60025	7705	8	the	the	DT
60025	7705	9	melted	melt	VBN
60025	7705	10	jelly	jelly	RB
60025	7705	11	to	to	IN
60025	7705	12	the	the	DT
60025	7705	13	egg	egg	NN
60025	7705	14	and	and	CC
60025	7705	15	sugar	sugar	NN
60025	7705	16	,	,	,
60025	7705	17	stirring	stir	VBG
60025	7705	18	very	very	RB
60025	7705	19	hard	hard	RB
60025	7705	20	.	.	.
60025	7706	1	Keep	keep	VB
60025	7706	2	the	the	DT
60025	7706	3	vessel	vessel	NN
60025	7706	4	sitting	sit	VBG
60025	7706	5	on	on	IN
60025	7706	6	ice	ice	NN
60025	7706	7	,	,	,
60025	7706	8	and	and	CC
60025	7706	9	continue	continue	VB
60025	7706	10	stirring	stir	VBG
60025	7706	11	till	till	IN
60025	7706	12	the	the	DT
60025	7706	13	mixture	mixture	NN
60025	7706	14	is	be	VBZ
60025	7706	15	firm	firm	JJ
60025	7706	16	enough	enough	RB
60025	7706	17	to	to	TO
60025	7706	18	retain	retain	VB
60025	7706	19	the	the	DT
60025	7706	20	mark	mark	NN
60025	7706	21	of	of	IN
60025	7706	22	the	the	DT
60025	7706	23	spoon	spoon	NN
60025	7706	24	.	.	.
60025	7707	1	Then	then	RB
60025	7707	2	stir	stir	VB
60025	7707	3	in	in	IN
60025	7707	4	the	the	DT
60025	7707	5	cream	cream	NN
60025	7707	6	as	as	RB
60025	7707	7	quickly	quickly	RB
60025	7707	8	as	as	IN
60025	7707	9	possible	possible	JJ
60025	7707	10	.	.	.
60025	7708	1	Have	have	VBP
60025	7708	2	ready	ready	JJ
60025	7708	3	the	the	DT
60025	7708	4	tin	tin	NN
60025	7708	5	mould	mould	NN
60025	7708	6	,	,	,
60025	7708	7	lined	line	VBN
60025	7708	8	with	with	IN
60025	7708	9	the	the	DT
60025	7708	10	long	long	JJ
60025	7708	11	thin	thin	JJ
60025	7708	12	cakes	cake	NNS
60025	7708	13	called	call	VBN
60025	7708	14	lady	lady	NN
60025	7708	15	-	-	HYPH
60025	7708	16	fingers	finger	NNS
60025	7708	17	,	,	,
60025	7708	18	or	or	CC
60025	7708	19	finger	finger	NN
60025	7708	20	biscuits	biscuit	NNS
60025	7708	21	,	,	,
60025	7708	22	brushed	brush	VBN
60025	7708	23	over	over	RP
60025	7708	24	with	with	IN
60025	7708	25	beaten	beat	VBN
60025	7708	26	white	white	NN
60025	7708	27	of	of	IN
60025	7708	28	egg	egg	NN
60025	7708	29	.	.	.
60025	7709	1	They	-PRON-	PRP
60025	7709	2	must	must	MD
60025	7709	3	be	be	VB
60025	7709	4	laid	lay	VBN
60025	7709	5	closely	closely	RB
60025	7709	6	across	across	IN
60025	7709	7	each	each	DT
60025	7709	8	other	other	JJ
60025	7709	9	on	on	IN
60025	7709	10	the	the	DT
60025	7709	11	bottom	bottom	NN
60025	7709	12	of	of	IN
60025	7709	13	a	a	DT
60025	7709	14	dish	dish	NN
60025	7709	15	,	,	,
60025	7709	16	and	and	CC
60025	7709	17	be	be	VB
60025	7709	18	so	so	RB
60025	7709	19	arranged	arrange	VBN
60025	7709	20	as	as	IN
60025	7709	21	to	to	TO
60025	7709	22	stand	stand	VB
60025	7709	23	up	up	RP
60025	7709	24	in	in	IN
60025	7709	25	a	a	DT
60025	7709	26	circle	circle	NN
60025	7709	27	round	round	IN
60025	7709	28	the	the	DT
60025	7709	29	sides	side	NNS
60025	7709	30	of	of	IN
60025	7709	31	the	the	DT
60025	7709	32	mould	mould	NN
60025	7709	33	,	,	,
60025	7709	34	each	each	DT
60025	7709	35	wrapping	wrap	VBG
60025	7709	36	a	a	DT
60025	7709	37	little	little	JJ
60025	7709	38	over	over	IN
60025	7709	39	the	the	DT
60025	7709	40	other	other	JJ
60025	7709	41	.	.	.
60025	7710	1	Then	then	RB
60025	7710	2	carefully	carefully	RB
60025	7710	3	put	put	VB
60025	7710	4	in	in	RP
60025	7710	5	the	the	DT
60025	7710	6	mixture	mixture	NN
60025	7710	7	,	,	,
60025	7710	8	and	and	CC
60025	7710	9	cover	cover	VB
60025	7710	10	the	the	DT
60025	7710	11	top	top	NN
60025	7710	12	with	with	IN
60025	7710	13	lady	lady	NN
60025	7710	14	-	-	HYPH
60025	7710	15	fingers	finger	NNS
60025	7710	16	laid	lay	VBN
60025	7710	17	closely	closely	RB
60025	7710	18	across	across	RB
60025	7710	19	.	.	.
60025	7711	1	After	after	IN
60025	7711	2	the	the	DT
60025	7711	3	whole	whole	NN
60025	7711	4	is	be	VBZ
60025	7711	5	nicely	nicely	RB
60025	7711	6	arranged	arrange	VBN
60025	7711	7	,	,	,
60025	7711	8	set	set	VBD
60025	7711	9	it	-PRON-	PRP
60025	7711	10	on	on	IN
60025	7711	11	ice	ice	NN
60025	7711	12	till	till	IN
60025	7711	13	wanted	want	VBD
60025	7711	14	.	.	.
60025	7712	1	When	when	WRB
60025	7712	2	you	-PRON-	PRP
60025	7712	3	wish	wish	VBP
60025	7712	4	to	to	TO
60025	7712	5	turn	turn	VB
60025	7712	6	out	out	RP
60025	7712	7	the	the	DT
60025	7712	8	Charlotte	Charlotte	NNP
60025	7712	9	russe	russe	NN
60025	7712	10	,	,	,
60025	7712	11	(	(	-LRB-
60025	7712	12	which	which	WDT
60025	7712	13	must	must	MD
60025	7712	14	be	be	VB
60025	7712	15	done	do	VBN
60025	7712	16	with	with	IN
60025	7712	17	great	great	JJ
60025	7712	18	care	care	NN
60025	7712	19	,	,	,
60025	7712	20	)	)	-RRB-
60025	7712	21	wrap	wrap	VB
60025	7712	22	round	round	IN
60025	7712	23	the	the	DT
60025	7712	24	outside	outside	NN
60025	7712	25	of	of	IN
60025	7712	26	the	the	DT
60025	7712	27	mould	mould	NN
60025	7712	28	a	a	DT
60025	7712	29	coarse	coarse	JJ
60025	7712	30	towel	towel	NN
60025	7712	31	dipped	dip	VBN
60025	7712	32	in	in	IN
60025	7712	33	cold	cold	JJ
60025	7712	34	water	water	NN
60025	7712	35	,	,	,
60025	7712	36	and	and	CC
60025	7712	37	lift	lift	VB
60025	7712	38	it	-PRON-	PRP
60025	7712	39	off	off	RP
60025	7712	40	from	from	IN
60025	7712	41	the	the	DT
60025	7712	42	charlotte	charlotte	NN
60025	7712	43	.	.	.
60025	7713	1	Instead	instead	RB
60025	7713	2	of	of	IN
60025	7713	3	lady	lady	NN
60025	7713	4	-	-	HYPH
60025	7713	5	fingers	finger	NNS
60025	7713	6	you	-PRON-	PRP
60025	7713	7	may	may	MD
60025	7713	8	use	use	VB
60025	7713	9	sponge	sponge	JJ
60025	7713	10	-	-	HYPH
60025	7713	11	cake	cake	NN
60025	7713	12	for	for	IN
60025	7713	13	the	the	DT
60025	7713	14	shape	shape	NN
60025	7713	15	or	or	CC
60025	7713	16	form	form	NN
60025	7713	17	.	.	.
60025	7714	1	Cut	cut	NN
60025	7714	2	two	two	CD
60025	7714	3	circular	circular	JJ
60025	7714	4	slices	slice	NNS
60025	7714	5	from	from	IN
60025	7714	6	a	a	DT
60025	7714	7	large	large	JJ
60025	7714	8	sponge	sponge	JJ
60025	7714	9	-	-	HYPH
60025	7714	10	cake	cake	NN
60025	7714	11	,	,	,
60025	7714	12	one	one	CD
60025	7714	13	for	for	IN
60025	7714	14	the	the	DT
60025	7714	15	bottom	bottom	NN
60025	7714	16	,	,	,
60025	7714	17	and	and	CC
60025	7714	18	one	one	CD
60025	7714	19	for	for	IN
60025	7714	20	the	the	DT
60025	7714	21	top	top	NN
60025	7714	22	of	of	IN
60025	7714	23	the	the	DT
60025	7714	24	charlotte	charlotte	NN
60025	7714	25	,	,	,
60025	7714	26	and	and	CC
60025	7714	27	for	for	IN
60025	7714	28	the	the	DT
60025	7714	29	wall	wall	NN
60025	7714	30	or	or	CC
60025	7714	31	sides	side	NNS
60025	7714	32	arrange	arrange	VBP
60025	7714	33	tall	tall	JJ
60025	7714	34	,	,	,
60025	7714	35	square	square	JJ
60025	7714	36	slices	slice	NNS
60025	7714	37	of	of	IN
60025	7714	38	the	the	DT
60025	7714	39	cake	cake	NN
60025	7714	40	,	,	,
60025	7714	41	all	all	DT
60025	7714	42	of	of	IN
60025	7714	43	them	-PRON-	PRP
60025	7714	44	standing	stand	VBG
60025	7714	45	up	up	RP
60025	7714	46	so	so	IN
60025	7714	47	as	as	IN
60025	7714	48	to	to	TO
60025	7714	49	wrap	wrap	VB
60025	7714	50	a	a	DT
60025	7714	51	little	little	JJ
60025	7714	52	over	over	IN
60025	7714	53	each	each	DT
60025	7714	54	other	other	JJ
60025	7714	55	.	.	.
60025	7715	1	All	all	PDT
60025	7715	2	the	the	DT
60025	7715	3	cake	cake	NN
60025	7715	4	must	must	MD
60025	7715	5	be	be	VB
60025	7715	6	glazed	glaze	VBN
60025	7715	7	with	with	IN
60025	7715	8	beaten	beat	VBN
60025	7715	9	white	white	JJ
60025	7715	10	of	of	IN
60025	7715	11	egg	egg	NN
60025	7715	12	.	.	.
60025	7716	1	A	a	DT
60025	7716	2	still	still	RB
60025	7716	3	easier	easy	JJR
60025	7716	4	way	way	NN
60025	7716	5	is	be	VBZ
60025	7716	6	to	to	TO
60025	7716	7	make	make	VB
60025	7716	8	an	an	DT
60025	7716	9	almond	almond	JJ
60025	7716	10	sponge	sponge	NN
60025	7716	11	-	-	HYPH
60025	7716	12	cake	cake	NN
60025	7716	13	,	,	,
60025	7716	14	and	and	CC
60025	7716	15	bake	bake	VB
60025	7716	16	it	-PRON-	PRP
60025	7716	17	in	in	IN
60025	7716	18	a	a	DT
60025	7716	19	drum	drum	NN
60025	7716	20	-	-	HYPH
60025	7716	21	shaped	shape	VBN
60025	7716	22	mould	mould	NN
60025	7716	23	or	or	CC
60025	7716	24	pan	pan	NN
60025	7716	25	,	,	,
60025	7716	26	or	or	CC
60025	7716	27	an	an	DT
60025	7716	28	oval	oval	JJ
60025	7716	29	one	one	NN
60025	7716	30	with	with	IN
60025	7716	31	straight	straight	JJ
60025	7716	32	or	or	CC
60025	7716	33	upright	upright	JJ
60025	7716	34	sides	side	NNS
60025	7716	35	.	.	.
60025	7717	1	When	when	WRB
60025	7717	2	cold	cold	JJ
60025	7717	3	,	,	,
60025	7717	4	cut	cut	VBD
60025	7717	5	off	off	RP
60025	7717	6	the	the	DT
60025	7717	7	top	top	NN
60025	7717	8	in	in	IN
60025	7717	9	one	one	CD
60025	7717	10	thin	thin	JJ
60025	7717	11	slice	slice	NN
60025	7717	12	,	,	,
60025	7717	13	and	and	CC
60025	7717	14	carefully	carefully	RB
60025	7717	15	cut	cut	VB
60025	7717	16	out	out	RP
60025	7717	17	or	or	CC
60025	7717	18	hollow	hollow	VB
60025	7717	19	the	the	DT
60025	7717	20	middle	middle	NN
60025	7717	21	,	,	,
60025	7717	22	so	so	IN
60025	7717	23	as	as	IN
60025	7717	24	to	to	TO
60025	7717	25	make	make	VB
60025	7717	26	a	a	DT
60025	7717	27	space	space	NN
60025	7717	28	to	to	TO
60025	7717	29	contain	contain	VB
60025	7717	30	the	the	DT
60025	7717	31	mixture	mixture	NN
60025	7717	32	of	of	IN
60025	7717	33	the	the	DT
60025	7717	34	charlotte	charlotte	NN
60025	7717	35	,	,	,
60025	7717	36	leaving	leave	VBG
60025	7717	37	bottom	bottom	NN
60025	7717	38	and	and	CC
60025	7717	39	sides	side	NNS
60025	7717	40	standing	stand	VBG
60025	7717	41	.	.	.
60025	7718	1	They	-PRON-	PRP
60025	7718	2	must	must	MD
60025	7718	3	be	be	VB
60025	7718	4	left	leave	VBN
60025	7718	5	thin	thin	JJ
60025	7718	6	.	.	.
60025	7719	1	Then	then	RB
60025	7719	2	,	,	,
60025	7719	3	when	when	WRB
60025	7719	4	the	the	DT
60025	7719	5	mixture	mixture	NN
60025	7719	6	is	be	VBZ
60025	7719	7	ready	ready	JJ
60025	7719	8	and	and	CC
60025	7719	9	quite	quite	RB
60025	7719	10	cold	cold	JJ
60025	7719	11	,	,	,
60025	7719	12	fill	fill	VBP
60025	7719	13	up	up	RP
60025	7719	14	the	the	DT
60025	7719	15	cake	cake	NN
60025	7719	16	with	with	IN
60025	7719	17	it	-PRON-	PRP
60025	7719	18	.	.	.
60025	7720	1	It	-PRON-	PRP
60025	7720	2	must	must	MD
60025	7720	3	be	be	VB
60025	7720	4	set	set	VBN
60025	7720	5	on	on	IN
60025	7720	6	a	a	DT
60025	7720	7	china	china	NNP
60025	7720	8	or	or	CC
60025	7720	9	glass	glass	NN
60025	7720	10	dish	dish	NN
60025	7720	11	,	,	,
60025	7720	12	and	and	CC
60025	7720	13	kept	keep	VBD
60025	7720	14	on	on	IN
60025	7720	15	ice	ice	NN
60025	7720	16	till	till	IN
60025	7720	17	wanted	want	VBD
60025	7720	18	.	.	.
60025	7721	1	It	-PRON-	PRP
60025	7721	2	will	will	MD
60025	7721	3	require	require	VB
60025	7721	4	no	no	DT
60025	7721	5	turning	turn	VBG
60025	7721	6	out	out	RP
60025	7721	7	;	;	:
60025	7721	8	and	and	CC
60025	7721	9	there	there	EX
60025	7721	10	is	be	VBZ
60025	7721	11	no	no	DT
60025	7721	12	risk	risk	NN
60025	7721	13	of	of	IN
60025	7721	14	its	-PRON-	PRP$
60025	7721	15	breaking	breaking	NN
60025	7721	16	.	.	.
60025	7722	1	The	the	DT
60025	7722	2	pieces	piece	NNS
60025	7722	3	that	that	WDT
60025	7722	4	come	come	VBP
60025	7722	5	out	out	IN
60025	7722	6	of	of	IN
60025	7722	7	the	the	DT
60025	7722	8	almond	almond	NN
60025	7722	9	-	-	HYPH
60025	7722	10	cake	cake	NN
60025	7722	11	when	when	WRB
60025	7722	12	it	-PRON-	PRP
60025	7722	13	is	be	VBZ
60025	7722	14	hollowed	hollow	VBN
60025	7722	15	to	to	TO
60025	7722	16	receive	receive	VB
60025	7722	17	the	the	DT
60025	7722	18	charlotte	charlotte	NN
60025	7722	19	mixture	mixture	NN
60025	7722	20	,	,	,
60025	7722	21	can	can	MD
60025	7722	22	be	be	VB
60025	7722	23	used	use	VBN
60025	7722	24	for	for	IN
60025	7722	25	some	some	DT
60025	7722	26	other	other	JJ
60025	7722	27	purpose	purpose	NN
60025	7722	28	,	,	,
60025	7722	29	for	for	IN
60025	7722	30	instance	instance	NN
60025	7722	31	,	,	,
60025	7722	32	to	to	TO
60025	7722	33	mix	mix	VB
60025	7722	34	with	with	IN
60025	7722	35	other	other	JJ
60025	7722	36	cakes	cake	NNS
60025	7722	37	in	in	IN
60025	7722	38	a	a	DT
60025	7722	39	basket	basket	NN
60025	7722	40	,	,	,
60025	7722	41	or	or	CC
60025	7722	42	to	to	TO
60025	7722	43	dissolve	dissolve	VB
60025	7722	44	at	at	IN
60025	7722	45	the	the	DT
60025	7722	46	bottom	bottom	NN
60025	7722	47	of	of	IN
60025	7722	48	a	a	DT
60025	7722	49	trifle	trifle	NN
60025	7722	50	.	.	.
60025	7723	1	COFFEE	coffee	NN
60025	7723	2	CUSTARD	custard	JJ
60025	7723	3	--	--	:
60025	7723	4	For	for	IN
60025	7723	5	this	this	DT
60025	7723	6	purpose	purpose	NN
60025	7723	7	the	the	DT
60025	7723	8	coffee	coffee	NN
60025	7723	9	should	should	MD
60025	7723	10	be	be	VB
60025	7723	11	cold	cold	JJ
60025	7723	12	drawn	draw	VBN
60025	7723	13	.	.	.
60025	7724	1	Take	take	VB
60025	7724	2	a	a	DT
60025	7724	3	large	large	JJ
60025	7724	4	half	half	NN
60025	7724	5	pint	pint	NN
60025	7724	6	of	of	IN
60025	7724	7	fresh	fresh	JJ
60025	7724	8	ground	ground	NN
60025	7724	9	coffee	coffee	NN
60025	7724	10	,	,	,
60025	7724	11	which	which	WDT
60025	7724	12	should	should	MD
60025	7724	13	be	be	VB
60025	7724	14	of	of	IN
60025	7724	15	the	the	DT
60025	7724	16	best	good	JJS
60025	7724	17	quality	quality	NN
60025	7724	18	,	,	,
60025	7724	19	and	and	CC
60025	7724	20	roasted	roast	VBD
60025	7724	21	that	that	DT
60025	7724	22	day	day	NN
60025	7724	23	.	.	.
60025	7725	1	Put	put	VB
60025	7725	2	it	-PRON-	PRP
60025	7725	3	into	into	IN
60025	7725	4	a	a	DT
60025	7725	5	grecque	grecque	NN
60025	7725	6	or	or	CC
60025	7725	7	French	french	JJ
60025	7725	8	coffee	coffee	NN
60025	7725	9	pot	pot	NN
60025	7725	10	,	,	,
60025	7725	11	such	such	JJ
60025	7725	12	as	as	IN
60025	7725	13	are	be	VBP
60025	7725	14	made	make	VBN
60025	7725	15	with	with	IN
60025	7725	16	strainers	strainer	NNS
60025	7725	17	inside	inside	RB
60025	7725	18	,	,	,
60025	7725	19	and	and	CC
60025	7725	20	have	have	VBP
60025	7725	21	a	a	DT
60025	7725	22	second	second	JJ
60025	7725	23	cover	cover	NN
60025	7725	24	below	below	IN
60025	7725	25	the	the	DT
60025	7725	26	lid	lid	NN
60025	7725	27	.	.	.
60025	7726	1	Lay	lay	VB
60025	7726	2	the	the	DT
60025	7726	3	coffee	coffee	NN
60025	7726	4	on	on	IN
60025	7726	5	the	the	DT
60025	7726	6	upper	upper	JJ
60025	7726	7	strainer	strainer	NN
60025	7726	8	,	,	,
60025	7726	9	pour	pour	VB
60025	7726	10	on	on	IN
60025	7726	11	it	-PRON-	PRP
60025	7726	12	half	half	PDT
60025	7726	13	a	a	DT
60025	7726	14	pint	pint	NN
60025	7726	15	of	of	IN
60025	7726	16	_	_	NNP
60025	7726	17	cold	cold	JJ
60025	7726	18	_	_	NNP
60025	7726	19	water	water	NN
60025	7726	20	,	,	,
60025	7726	21	and	and	CC
60025	7726	22	press	press	VB
60025	7726	23	it	-PRON-	PRP
60025	7726	24	down	down	RP
60025	7726	25	with	with	IN
60025	7726	26	the	the	DT
60025	7726	27	inner	inner	JJ
60025	7726	28	cover	cover	NN
60025	7726	29	.	.	.
60025	7727	1	Put	put	VB
60025	7727	2	on	on	RP
60025	7727	3	the	the	DT
60025	7727	4	outer	outer	JJ
60025	7727	5	or	or	CC
60025	7727	6	top	top	JJ
60025	7727	7	-	-	HYPH
60025	7727	8	lid	lid	NN
60025	7727	9	of	of	IN
60025	7727	10	the	the	DT
60025	7727	11	coffee	coffee	NN
60025	7727	12	-	-	HYPH
60025	7727	13	pot	pot	NN
60025	7727	14	,	,	,
60025	7727	15	and	and	CC
60025	7727	16	stop	stop	VB
60025	7727	17	the	the	DT
60025	7727	18	mouth	mouth	NN
60025	7727	19	of	of	IN
60025	7727	20	the	the	DT
60025	7727	21	spout	spout	NN
60025	7727	22	with	with	IN
60025	7727	23	a	a	DT
60025	7727	24	roll	roll	NN
60025	7727	25	or	or	CC
60025	7727	26	wad	wad	NN
60025	7727	27	of	of	IN
60025	7727	28	soft	soft	JJ
60025	7727	29	white	white	JJ
60025	7727	30	paper	paper	NN
60025	7727	31	,	,	,
60025	7727	32	or	or	CC
60025	7727	33	with	with	IN
60025	7727	34	a	a	DT
60025	7727	35	closely	closely	RB
60025	7727	36	-	-	HYPH
60025	7727	37	fitting	fitting	JJ
60025	7727	38	cork	cork	NN
60025	7727	39	,	,	,
60025	7727	40	to	to	TO
60025	7727	41	prevent	prevent	VB
60025	7727	42	any	any	DT
60025	7727	43	of	of	IN
60025	7727	44	the	the	DT
60025	7727	45	aroma	aroma	NN
60025	7727	46	escaping	escaping	NN
60025	7727	47	.	.	.
60025	7728	1	When	when	WRB
60025	7728	2	the	the	DT
60025	7728	3	coffee	coffee	NN
60025	7728	4	liquid	liquid	NN
60025	7728	5	has	have	VBZ
60025	7728	6	all	all	DT
60025	7728	7	filtered	filter	VBN
60025	7728	8	down	down	RP
60025	7728	9	through	through	IN
60025	7728	10	both	both	CC
60025	7728	11	the	the	DT
60025	7728	12	upper	upper	JJ
60025	7728	13	and	and	CC
60025	7728	14	lower	low	JJR
60025	7728	15	strainers	strainer	NNS
60025	7728	16	,	,	,
60025	7728	17	pour	pour	VB
60025	7728	18	it	-PRON-	PRP
60025	7728	19	off	off	RP
60025	7728	20	into	into	IN
60025	7728	21	a	a	DT
60025	7728	22	bowl	bowl	NN
60025	7728	23	,	,	,
60025	7728	24	and	and	CC
60025	7728	25	return	return	VB
60025	7728	26	it	-PRON-	PRP
60025	7728	27	to	to	IN
60025	7728	28	the	the	DT
60025	7728	29	upper	upper	JJ
60025	7728	30	strainer	strainer	NN
60025	7728	31	to	to	TO
60025	7728	32	filter	filter	VB
60025	7728	33	down	down	RP
60025	7728	34	a	a	DT
60025	7728	35	second	second	JJ
60025	7728	36	time	time	NN
60025	7728	37	.	.	.
60025	7729	1	It	-PRON-	PRP
60025	7729	2	will	will	MD
60025	7729	3	then	then	RB
60025	7729	4	be	be	VB
60025	7729	5	beautifully	beautifully	RB
60025	7729	6	clear	clear	JJ
60025	7729	7	,	,	,
60025	7729	8	and	and	CC
60025	7729	9	very	very	RB
60025	7729	10	strong	strong	JJ
60025	7729	11	,	,	,
60025	7729	12	notwithstanding	notwithstanding	IN
60025	7729	13	that	that	IN
60025	7729	14	it	-PRON-	PRP
60025	7729	15	has	have	VBZ
60025	7729	16	been	be	VBN
60025	7729	17	made	make	VBN
60025	7729	18	with	with	IN
60025	7729	19	cold	cold	JJ
60025	7729	20	water	water	NN
60025	7729	21	.	.	.
60025	7730	1	Have	have	VBP
60025	7730	2	ready	ready	JJ
60025	7730	3	a	a	DT
60025	7730	4	custard	custard	JJ
60025	7730	5	-	-	HYPH
60025	7730	6	mixture	mixture	NN
60025	7730	7	made	make	VBN
60025	7730	8	of	of	IN
60025	7730	9	eight	eight	CD
60025	7730	10	well	well	RB
60025	7730	11	-	-	HYPH
60025	7730	12	beaten	beat	VBN
60025	7730	13	eggs	egg	NNS
60025	7730	14	,	,	,
60025	7730	15	stirred	stir	VBN
60025	7730	16	gradually	gradually	RB
60025	7730	17	into	into	IN
60025	7730	18	a	a	DT
60025	7730	19	pint	pint	NN
60025	7730	20	of	of	IN
60025	7730	21	cold	cold	JJ
60025	7730	22	rich	rich	JJ
60025	7730	23	milk	milk	NN
60025	7730	24	or	or	CC
60025	7730	25	cream	cream	NN
60025	7730	26	;	;	:
60025	7730	27	and	and	CC
60025	7730	28	three	three	CD
60025	7730	29	or	or	CC
60025	7730	30	four	four	CD
60025	7730	31	table	table	NN
60025	7730	32	-	-	HYPH
60025	7730	33	spoonfuls	spoonful	NNS
60025	7730	34	of	of	IN
60025	7730	35	powdered	powdered	JJ
60025	7730	36	loaf	loaf	NN
60025	7730	37	-	-	HYPH
60025	7730	38	sugar	sugar	NN
60025	7730	39	.	.	.
60025	7731	1	Stir	stir	VB
60025	7731	2	the	the	DT
60025	7731	3	cold	cold	JJ
60025	7731	4	liquid	liquid	JJ
60025	7731	5	coffee	coffee	NN
60025	7731	6	gradually	gradually	RB
60025	7731	7	into	into	IN
60025	7731	8	it	-PRON-	PRP
60025	7731	9	.	.	.
60025	7732	1	Put	put	VB
60025	7732	2	it	-PRON-	PRP
60025	7732	3	into	into	IN
60025	7732	4	cups	cup	NNS
60025	7732	5	.	.	.
60025	7733	1	Set	Set	VBD
60025	7733	2	them	-PRON-	PRP
60025	7733	3	in	in	IN
60025	7733	4	an	an	DT
60025	7733	5	iron	iron	NN
60025	7733	6	oven	oven	NN
60025	7733	7	or	or	CC
60025	7733	8	bake	bake	NN
60025	7733	9	-	-	HYPH
60025	7733	10	pan	pan	NN
60025	7733	11	with	with	IN
60025	7733	12	boiling	boil	VBG
60025	7733	13	water	water	NN
60025	7733	14	round	round	VB
60025	7733	15	them	-PRON-	PRP
60025	7733	16	,	,	,
60025	7733	17	reaching	reach	VBG
60025	7733	18	rather	rather	RB
60025	7733	19	more	more	JJR
60025	7733	20	than	than	IN
60025	7733	21	half	half	JJ
60025	7733	22	-	-	HYPH
60025	7733	23	way	way	NN
60025	7733	24	up	up	IN
60025	7733	25	the	the	DT
60025	7733	26	sides	side	NNS
60025	7733	27	of	of	IN
60025	7733	28	the	the	DT
60025	7733	29	cups	cup	NNS
60025	7733	30	.	.	.
60025	7734	1	Bake	bake	VB
60025	7734	2	them	-PRON-	PRP
60025	7734	3	ten	ten	CD
60025	7734	4	minutes	minute	NNS
60025	7734	5	or	or	CC
60025	7734	6	more	more	JJR
60025	7734	7	.	.	.
60025	7735	1	Then	then	RB
60025	7735	2	set	set	VB
60025	7735	3	them	-PRON-	PRP
60025	7735	4	on	on	IN
60025	7735	5	ice	ice	NN
60025	7735	6	,	,	,
60025	7735	7	and	and	CC
60025	7735	8	send	send	VB
60025	7735	9	them	-PRON-	PRP
60025	7735	10	to	to	TO
60025	7735	11	table	table	VB
60025	7735	12	quite	quite	RB
60025	7735	13	cold	cold	JJ
60025	7735	14	.	.	.
60025	7736	1	PRESERVED	PRESERVED	NNP
60025	7736	2	LIMES	LIMES	NNP
60025	7736	3	,	,	,
60025	7736	4	OR	or	CC
60025	7736	5	SMALL	SMALL	NNP
60025	7736	6	LEMONS.--Take	lemons.--take	NN
60025	7736	7	limes	lime	NNS
60025	7736	8	,	,	,
60025	7736	9	or	or	CC
60025	7736	10	small	small	JJ
60025	7736	11	lemons	lemon	NNS
60025	7736	12	that	that	WDT
60025	7736	13	are	be	VBP
60025	7736	14	quite	quite	RB
60025	7736	15	ripe	ripe	JJ
60025	7736	16	,	,	,
60025	7736	17	and	and	CC
60025	7736	18	all	all	RB
60025	7736	19	about	about	IN
60025	7736	20	the	the	DT
60025	7736	21	same	same	JJ
60025	7736	22	size	size	NN
60025	7736	23	.	.	.
60025	7737	1	With	with	IN
60025	7737	2	a	a	DT
60025	7737	3	sharp	sharp	JJ
60025	7737	4	penknife	penknife	NN
60025	7737	5	scoop	scoop	NN
60025	7737	6	a	a	DT
60025	7737	7	hole	hole	NN
60025	7737	8	at	at	IN
60025	7737	9	the	the	DT
60025	7737	10	stalk	stalk	NN
60025	7737	11	end	end	NN
60025	7737	12	of	of	IN
60025	7737	13	each	each	DT
60025	7737	14	,	,	,
60025	7737	15	and	and	CC
60025	7737	16	loosen	loosen	VB
60025	7737	17	the	the	DT
60025	7737	18	pulp	pulp	NN
60025	7737	19	all	all	RB
60025	7737	20	around	around	IN
60025	7737	21	the	the	DT
60025	7737	22	inside	inside	NN
60025	7737	23	,	,	,
60025	7737	24	taking	take	VBG
60025	7737	25	care	care	NN
60025	7737	26	not	not	RB
60025	7737	27	to	to	TO
60025	7737	28	break	break	VB
60025	7737	29	or	or	CC
60025	7737	30	cut	cut	VB
60025	7737	31	through	through	IN
60025	7737	32	the	the	DT
60025	7737	33	rind	rind	NN
60025	7737	34	.	.	.
60025	7738	1	In	in	IN
60025	7738	2	doing	do	VBG
60025	7738	3	this	this	DT
60025	7738	4	,	,	,
60025	7738	5	hold	hold	VB
60025	7738	6	the	the	DT
60025	7738	7	lime	lime	NN
60025	7738	8	over	over	IN
60025	7738	9	a	a	DT
60025	7738	10	bowl	bowl	NN
60025	7738	11	,	,	,
60025	7738	12	and	and	CC
60025	7738	13	having	have	VBG
60025	7738	14	extracted	extract	VBN
60025	7738	15	all	all	PDT
60025	7738	16	the	the	DT
60025	7738	17	pulp	pulp	NN
60025	7738	18	and	and	CC
60025	7738	19	juice	juice	NN
60025	7738	20	,	,	,
60025	7738	21	(	(	-LRB-
60025	7738	22	saving	save	VBG
60025	7738	23	them	-PRON-	PRP
60025	7738	24	in	in	IN
60025	7738	25	the	the	DT
60025	7738	26	bowl	bowl	NN
60025	7738	27	,	,	,
60025	7738	28	)	)	-RRB-
60025	7738	29	boil	boil	VB
60025	7738	30	the	the	DT
60025	7738	31	empty	empty	JJ
60025	7738	32	limes	lime	NNS
60025	7738	33	half	half	PDT
60025	7738	34	an	an	DT
60025	7738	35	hour	hour	NN
60025	7738	36	or	or	CC
60025	7738	37	more	more	JJR
60025	7738	38	in	in	IN
60025	7738	39	alum	alum	NN
60025	7738	40	-	-	HYPH
60025	7738	41	water	water	NN
60025	7738	42	,	,	,
60025	7738	43	till	till	IN
60025	7738	44	the	the	DT
60025	7738	45	rinds	rind	NNS
60025	7738	46	look	look	VBP
60025	7738	47	clear	clear	JJ
60025	7738	48	and	and	CC
60025	7738	49	nearly	nearly	RB
60025	7738	50	transparent	transparent	JJ
60025	7738	51	.	.	.
60025	7739	1	Then	then	RB
60025	7739	2	drain	drain	VB
60025	7739	3	them	-PRON-	PRP
60025	7739	4	,	,	,
60025	7739	5	and	and	CC
60025	7739	6	lay	lie	VBD
60025	7739	7	them	-PRON-	PRP
60025	7739	8	for	for	IN
60025	7739	9	several	several	JJ
60025	7739	10	hours	hour	NNS
60025	7739	11	in	in	IN
60025	7739	12	cold	cold	JJ
60025	7739	13	water	water	NN
60025	7739	14	,	,	,
60025	7739	15	changing	change	VBG
60025	7739	16	the	the	DT
60025	7739	17	water	water	NN
60025	7739	18	nearly	nearly	RB
60025	7739	19	every	every	DT
60025	7739	20	hour	hour	NN
60025	7739	21	.	.	.
60025	7740	1	At	at	IN
60025	7740	2	night	night	NN
60025	7740	3	,	,	,
60025	7740	4	having	have	VBG
60025	7740	5	changed	change	VBN
60025	7740	6	the	the	DT
60025	7740	7	water	water	NN
60025	7740	8	once	once	RB
60025	7740	9	more	more	RBR
60025	7740	10	,	,	,
60025	7740	11	let	let	VB
60025	7740	12	the	the	DT
60025	7740	13	limes	lime	NNS
60025	7740	14	remain	remain	VB
60025	7740	15	in	in	IN
60025	7740	16	it	-PRON-	PRP
60025	7740	17	till	till	IN
60025	7740	18	next	next	JJ
60025	7740	19	day	day	NN
60025	7740	20	,	,	,
60025	7740	21	by	by	IN
60025	7740	22	which	which	WDT
60025	7740	23	time	time	NN
60025	7740	24	all	all	DT
60025	7740	25	taste	taste	NN
60025	7740	26	of	of	IN
60025	7740	27	the	the	DT
60025	7740	28	alum	alum	NN
60025	7740	29	should	should	MD
60025	7740	30	be	be	VB
60025	7740	31	removed	remove	VBN
60025	7740	32	;	;	:
60025	7740	33	but	but	CC
60025	7740	34	if	if	IN
60025	7740	35	it	-PRON-	PRP
60025	7740	36	is	be	VBZ
60025	7740	37	not	not	RB
60025	7740	38	,	,	,
60025	7740	39	give	give	VB
60025	7740	40	them	-PRON-	PRP
60025	7740	41	a	a	DT
60025	7740	42	boil	boil	NN
60025	7740	43	in	in	IN
60025	7740	44	some	some	DT
60025	7740	45	weak	weak	JJ
60025	7740	46	ginger	ginger	NN
60025	7740	47	tea	tea	NN
60025	7740	48	.	.	.
60025	7741	1	If	if	IN
60025	7741	2	you	-PRON-	PRP
60025	7741	3	wish	wish	VBP
60025	7741	4	them	-PRON-	PRP
60025	7741	5	very	very	RB
60025	7741	6	green	green	JJ
60025	7741	7	,	,	,
60025	7741	8	line	line	VBP
60025	7741	9	the	the	DT
60025	7741	10	sides	side	NNS
60025	7741	11	and	and	CC
60025	7741	12	bottom	bottom	NN
60025	7741	13	of	of	IN
60025	7741	14	a	a	DT
60025	7741	15	preserving	preserving	NN
60025	7741	16	-	-	HYPH
60025	7741	17	kettle	kettle	NN
60025	7741	18	with	with	IN
60025	7741	19	fresh	fresh	JJ
60025	7741	20	vine	vine	NN
60025	7741	21	-	-	HYPH
60025	7741	22	leaves	leave	NNS
60025	7741	23	,	,	,
60025	7741	24	placed	place	VBD
60025	7741	25	very	very	RB
60025	7741	26	thickly	thickly	RB
60025	7741	27	,	,	,
60025	7741	28	put	put	VBN
60025	7741	29	in	in	IN
60025	7741	30	the	the	DT
60025	7741	31	limes	lime	NNS
60025	7741	32	,	,	,
60025	7741	33	and	and	CC
60025	7741	34	pour	pour	VB
60025	7741	35	on	on	IN
60025	7741	36	as	as	RB
60025	7741	37	much	much	JJ
60025	7741	38	clear	clear	JJ
60025	7741	39	cold	cold	JJ
60025	7741	40	water	water	NN
60025	7741	41	as	as	IN
60025	7741	42	will	will	MD
60025	7741	43	cover	cover	VB
60025	7741	44	them	-PRON-	PRP
60025	7741	45	,	,	,
60025	7741	46	(	(	-LRB-
60025	7741	47	spring	spring	VB
60025	7741	48	or	or	CC
60025	7741	49	pump	pump	NN
60025	7741	50	-	-	HYPH
60025	7741	51	water	water	NN
60025	7741	52	is	be	VBZ
60025	7741	53	best	good	JJS
60025	7741	54	,	,	,
60025	7741	55	)	)	-RRB-
60025	7741	56	and	and	CC
60025	7741	57	fill	fill	VB
60025	7741	58	up	up	RP
60025	7741	59	with	with	IN
60025	7741	60	a	a	DT
60025	7741	61	very	very	RB
60025	7741	62	thick	thick	JJ
60025	7741	63	layer	layer	NN
60025	7741	64	of	of	IN
60025	7741	65	vine	vine	NN
60025	7741	66	-	-	HYPH
60025	7741	67	leaves	leave	NNS
60025	7741	68	.	.	.
60025	7742	1	Boil	boil	VB
60025	7742	2	them	-PRON-	PRP
60025	7742	3	slowly	slowly	RB
60025	7742	4	an	an	DT
60025	7742	5	hour	hour	NN
60025	7742	6	or	or	CC
60025	7742	7	more	more	JJR
60025	7742	8	.	.	.
60025	7743	1	If	if	IN
60025	7743	2	they	-PRON-	PRP
60025	7743	3	are	be	VBP
60025	7743	4	not	not	RB
60025	7743	5	sufficiently	sufficiently	RB
60025	7743	6	green	green	JJ
60025	7743	7	,	,	,
60025	7743	8	repeat	repeat	VB
60025	7743	9	the	the	DT
60025	7743	10	process	process	NN
60025	7743	11	with	with	IN
60025	7743	12	fresh	fresh	JJ
60025	7743	13	vine	vine	NN
60025	7743	14	-	-	HYPH
60025	7743	15	leaves	leave	NNS
60025	7743	16	and	and	CC
60025	7743	17	fresh	fresh	JJ
60025	7743	18	water	water	NN
60025	7743	19	.	.	.
60025	7744	1	They	-PRON-	PRP
60025	7744	2	must	must	MD
60025	7744	3	boil	boil	VB
60025	7744	4	till	till	IN
60025	7744	5	a	a	DT
60025	7744	6	twig	twig	NNP
60025	7744	7	can	can	MD
60025	7744	8	pierce	pierce	VB
60025	7744	9	them	-PRON-	PRP
60025	7744	10	.	.	.
60025	7745	1	After	after	IN
60025	7745	2	the	the	DT
60025	7745	3	limes	lime	NNS
60025	7745	4	have	have	VBP
60025	7745	5	been	be	VBN
60025	7745	6	greened	green	VBN
60025	7745	7	,	,	,
60025	7745	8	give	give	VB
60025	7745	9	the	the	DT
60025	7745	10	kettle	kettle	NN
60025	7745	11	a	a	DT
60025	7745	12	complete	complete	JJ
60025	7745	13	washing	washing	NN
60025	7745	14	;	;	:
60025	7745	15	or	or	CC
60025	7745	16	take	take	VB
60025	7745	17	another	another	DT
60025	7745	18	and	and	CC
60025	7745	19	proceed	proceed	VB
60025	7745	20	to	to	TO
60025	7745	21	make	make	VB
60025	7745	22	the	the	DT
60025	7745	23	syrup	syrup	NN
60025	7745	24	.	.	.
60025	7746	1	Having	have	VBG
60025	7746	2	weighed	weigh	VBN
60025	7746	3	the	the	DT
60025	7746	4	limes	lime	NNS
60025	7746	5	,	,	,
60025	7746	6	allow	allow	VB
60025	7746	7	to	to	IN
60025	7746	8	every	every	DT
60025	7746	9	pound	pound	NN
60025	7746	10	of	of	IN
60025	7746	11	them	-PRON-	PRP
60025	7746	12	a	a	DT
60025	7746	13	pound	pound	NN
60025	7746	14	of	of	IN
60025	7746	15	the	the	DT
60025	7746	16	best	good	JJS
60025	7746	17	double	double	JJ
60025	7746	18	refined	refined	JJ
60025	7746	19	loaf	loaf	NN
60025	7746	20	-	-	HYPH
60025	7746	21	sugar	sugar	NN
60025	7746	22	,	,	,
60025	7746	23	and	and	CC
60025	7746	24	half	half	PDT
60025	7746	25	a	a	DT
60025	7746	26	pint	pint	NN
60025	7746	27	of	of	IN
60025	7746	28	very	very	RB
60025	7746	29	clear	clear	JJ
60025	7746	30	water	water	NN
60025	7746	31	.	.	.
60025	7747	1	Break	break	VB
60025	7747	2	up	up	RP
60025	7747	3	the	the	DT
60025	7747	4	sugar	sugar	NN
60025	7747	5	and	and	CC
60025	7747	6	put	put	VB
60025	7747	7	it	-PRON-	PRP
60025	7747	8	into	into	IN
60025	7747	9	the	the	DT
60025	7747	10	kettle	kettle	NN
60025	7747	11	.	.	.
60025	7748	1	Then	then	RB
60025	7748	2	pour	pour	VB
60025	7748	3	on	on	RP
60025	7748	4	to	to	IN
60025	7748	5	it	-PRON-	PRP
60025	7748	6	the	the	DT
60025	7748	7	water	water	NN
60025	7748	8	,	,	,
60025	7748	9	which	which	WDT
60025	7748	10	must	must	MD
60025	7748	11	previously	previously	RB
60025	7748	12	be	be	VB
60025	7748	13	mixed	mix	VBN
60025	7748	14	with	with	IN
60025	7748	15	some	some	DT
60025	7748	16	beaten	beat	VBN
60025	7748	17	white	white	JJ
60025	7748	18	of	of	IN
60025	7748	19	egg	egg	NN
60025	7748	20	,	,	,
60025	7748	21	allowing	allow	VBG
60025	7748	22	the	the	DT
60025	7748	23	white	white	NN
60025	7748	24	of	of	IN
60025	7748	25	one	one	CD
60025	7748	26	egg	egg	NN
60025	7748	27	to	to	IN
60025	7748	28	three	three	CD
60025	7748	29	pounds	pound	NNS
60025	7748	30	of	of	IN
60025	7748	31	sugar	sugar	NN
60025	7748	32	.	.	.
60025	7749	1	Let	let	VB
60025	7749	2	the	the	DT
60025	7749	3	sugar	sugar	NN
60025	7749	4	dissolve	dissolve	VB
60025	7749	5	in	in	IN
60025	7749	6	the	the	DT
60025	7749	7	water	water	NN
60025	7749	8	before	before	IN
60025	7749	9	you	-PRON-	PRP
60025	7749	10	set	set	VBD
60025	7749	11	it	-PRON-	PRP
60025	7749	12	over	over	IN
60025	7749	13	the	the	DT
60025	7749	14	fire	fire	NN
60025	7749	15	,	,	,
60025	7749	16	stirring	stir	VBG
60025	7749	17	it	-PRON-	PRP
60025	7749	18	well	well	RB
60025	7749	19	.	.	.
60025	7750	1	Boil	Boil	NNP
60025	7750	2	and	and	CC
60025	7750	3	skim	skim	NNP
60025	7750	4	the	the	DT
60025	7750	5	sugar	sugar	NN
60025	7750	6	,	,	,
60025	7750	7	and	and	CC
60025	7750	8	when	when	WRB
60025	7750	9	the	the	DT
60025	7750	10	scum	scum	NN
60025	7750	11	ceases	cease	VBZ
60025	7750	12	to	to	TO
60025	7750	13	rise	rise	VB
60025	7750	14	,	,	,
60025	7750	15	put	put	VBN
60025	7750	16	in	in	IN
60025	7750	17	the	the	DT
60025	7750	18	limes	lime	NNS
60025	7750	19	,	,	,
60025	7750	20	adding	add	VBG
60025	7750	21	the	the	DT
60025	7750	22	juice	juice	NN
60025	7750	23	that	that	WDT
60025	7750	24	was	be	VBD
60025	7750	25	saved	save	VBN
60025	7750	26	from	from	IN
60025	7750	27	them	-PRON-	PRP
60025	7750	28	,	,	,
60025	7750	29	and	and	CC
60025	7750	30	which	which	WDT
60025	7750	31	must	must	MD
60025	7750	32	first	first	RB
60025	7750	33	be	be	VB
60025	7750	34	strained	strain	VBN
60025	7750	35	from	from	IN
60025	7750	36	the	the	DT
60025	7750	37	pulp	pulp	NN
60025	7750	38	,	,	,
60025	7750	39	seeds	seed	NNS
60025	7750	40	,	,	,
60025	7750	41	&	&	CC
60025	7750	42	c.	c.	NNP
60025	7750	43	Boil	Boil	NNP
60025	7750	44	the	the	DT
60025	7750	45	limes	lime	NNS
60025	7750	46	in	in	IN
60025	7750	47	the	the	DT
60025	7750	48	syrup	syrup	NN
60025	7750	49	till	till	IN
60025	7750	50	they	-PRON-	PRP
60025	7750	51	are	be	VBP
60025	7750	52	very	very	RB
60025	7750	53	tender	tender	JJ
60025	7750	54	and	and	CC
60025	7750	55	transparent	transparent	JJ
60025	7750	56	.	.	.
60025	7751	1	Then	then	RB
60025	7751	2	take	take	VB
60025	7751	3	them	-PRON-	PRP
60025	7751	4	out	out	RP
60025	7751	5	carefully	carefully	RB
60025	7751	6	,	,	,
60025	7751	7	and	and	CC
60025	7751	8	spread	spread	VBD
60025	7751	9	them	-PRON-	PRP
60025	7751	10	on	on	IN
60025	7751	11	flat	flat	JJ
60025	7751	12	dishes	dish	NNS
60025	7751	13	.	.	.
60025	7752	1	Put	put	VB
60025	7752	2	the	the	DT
60025	7752	3	syrup	syrup	NN
60025	7752	4	into	into	IN
60025	7752	5	a	a	DT
60025	7752	6	tureen	tureen	NN
60025	7752	7	,	,	,
60025	7752	8	and	and	CC
60025	7752	9	leave	leave	VB
60025	7752	10	it	-PRON-	PRP
60025	7752	11	uncovered	uncovered	JJ
60025	7752	12	for	for	IN
60025	7752	13	two	two	CD
60025	7752	14	days	day	NNS
60025	7752	15	.	.	.
60025	7753	1	In	in	IN
60025	7753	2	the	the	DT
60025	7753	3	mean	mean	JJ
60025	7753	4	time	time	NN
60025	7753	5	prepare	prepare	VBP
60025	7753	6	a	a	DT
60025	7753	7	jelly	jelly	NN
60025	7753	8	for	for	IN
60025	7753	9	filling	fill	VBG
60025	7753	10	the	the	DT
60025	7753	11	limes	lime	NNS
60025	7753	12	.	.	.
60025	7754	1	Get	get	VB
60025	7754	2	several	several	JJ
60025	7754	3	dozen	dozen	NN
60025	7754	4	of	of	IN
60025	7754	5	fine	fine	JJ
60025	7754	6	ripe	ripe	JJ
60025	7754	7	lemons	lemon	NNS
60025	7754	8	.	.	.
60025	7755	1	Roll	roll	VB
60025	7755	2	them	-PRON-	PRP
60025	7755	3	under	under	IN
60025	7755	4	your	-PRON-	PRP$
60025	7755	5	hand	hand	NN
60025	7755	6	on	on	IN
60025	7755	7	the	the	DT
60025	7755	8	table	table	NN
60025	7755	9	,	,	,
60025	7755	10	to	to	TO
60025	7755	11	increase	increase	VB
60025	7755	12	the	the	DT
60025	7755	13	juice	juice	NN
60025	7755	14	;	;	:
60025	7755	15	cut	cut	VB
60025	7755	16	them	-PRON-	PRP
60025	7755	17	in	in	IN
60025	7755	18	half	half	DT
60025	7755	19	,	,	,
60025	7755	20	and	and	CC
60025	7755	21	squeeze	squeeze	VB
60025	7755	22	them	-PRON-	PRP
60025	7755	23	through	through	IN
60025	7755	24	a	a	DT
60025	7755	25	strainer	strainer	NN
60025	7755	26	into	into	IN
60025	7755	27	a	a	DT
60025	7755	28	pitcher	pitcher	NN
60025	7755	29	.	.	.
60025	7756	1	To	to	IN
60025	7756	2	each	each	DT
60025	7756	3	pint	pint	NN
60025	7756	4	of	of	IN
60025	7756	5	the	the	DT
60025	7756	6	juice	juice	NN
60025	7756	7	allow	allow	VBP
60025	7756	8	a	a	DT
60025	7756	9	pound	pound	NN
60025	7756	10	and	and	CC
60025	7756	11	a	a	DT
60025	7756	12	quarter	quarter	NN
60025	7756	13	of	of	IN
60025	7756	14	the	the	DT
60025	7756	15	best	good	JJS
60025	7756	16	double	double	JJ
60025	7756	17	refined	refined	JJ
60025	7756	18	loaf	loaf	NN
60025	7756	19	-	-	HYPH
60025	7756	20	sugar	sugar	NN
60025	7756	21	.	.	.
60025	7757	1	Put	put	VB
60025	7757	2	the	the	DT
60025	7757	3	sugar	sugar	NN
60025	7757	4	,	,	,
60025	7757	5	mixed	mix	VBN
60025	7757	6	with	with	IN
60025	7757	7	the	the	DT
60025	7757	8	lemon	lemon	NN
60025	7757	9	-	-	HYPH
60025	7757	10	juice	juice	NN
60025	7757	11	,	,	,
60025	7757	12	into	into	IN
60025	7757	13	a	a	DT
60025	7757	14	preserving	preserving	NN
60025	7757	15	-	-	HYPH
60025	7757	16	kettle	kettle	NN
60025	7757	17	,	,	,
60025	7757	18	and	and	CC
60025	7757	19	when	when	WRB
60025	7757	20	they	-PRON-	PRP
60025	7757	21	are	be	VBP
60025	7757	22	melted	melt	VBN
60025	7757	23	set	set	VBN
60025	7757	24	it	-PRON-	PRP
60025	7757	25	over	over	IN
60025	7757	26	the	the	DT
60025	7757	27	fire	fire	NN
60025	7757	28	,	,	,
60025	7757	29	and	and	CC
60025	7757	30	boil	boil	NNP
60025	7757	31	and	and	CC
60025	7757	32	skim	skim	VB
60025	7757	33	it	-PRON-	PRP
60025	7757	34	till	till	IN
60025	7757	35	it	-PRON-	PRP
60025	7757	36	becomes	become	VBZ
60025	7757	37	a	a	DT
60025	7757	38	thick	thick	JJ
60025	7757	39	,	,	,
60025	7757	40	firm	firm	JJ
60025	7757	41	jelly	jelly	NN
60025	7757	42	,	,	,
60025	7757	43	which	which	WDT
60025	7757	44	it	-PRON-	PRP
60025	7757	45	should	should	MD
60025	7757	46	in	in	IN
60025	7757	47	twenty	twenty	CD
60025	7757	48	minutes	minute	NNS
60025	7757	49	.	.	.
60025	7758	1	Try	try	VB
60025	7758	2	if	if	IN
60025	7758	3	it	-PRON-	PRP
60025	7758	4	will	will	MD
60025	7758	5	congeal	congeal	VB
60025	7758	6	by	by	IN
60025	7758	7	taking	take	VBG
60025	7758	8	out	out	RP
60025	7758	9	a	a	DT
60025	7758	10	little	little	JJ
60025	7758	11	in	in	IN
60025	7758	12	a	a	DT
60025	7758	13	spoon	spoon	NN
60025	7758	14	,	,	,
60025	7758	15	and	and	CC
60025	7758	16	placing	place	VBG
60025	7758	17	it	-PRON-	PRP
60025	7758	18	in	in	IN
60025	7758	19	the	the	DT
60025	7758	20	open	open	JJ
60025	7758	21	air	air	NN
60025	7758	22	.	.	.
60025	7759	1	If	if	IN
60025	7759	2	it	-PRON-	PRP
60025	7759	3	congeals	congeal	VBZ
60025	7759	4	immediately	immediately	RB
60025	7759	5	,	,	,
60025	7759	6	it	-PRON-	PRP
60025	7759	7	is	be	VBZ
60025	7759	8	sufficiently	sufficiently	RB
60025	7759	9	done	do	VBN
60025	7759	10	.	.	.
60025	7760	1	If	if	IN
60025	7760	2	boiled	boil	VBN
60025	7760	3	too	too	RB
60025	7760	4	long	long	RB
60025	7760	5	it	-PRON-	PRP
60025	7760	6	will	will	MD
60025	7760	7	liquefy	liquefy	VB
60025	7760	8	,	,	,
60025	7760	9	and	and	CC
60025	7760	10	will	will	MD
60025	7760	11	not	not	RB
60025	7760	12	congeal	congeal	VB
60025	7760	13	again	again	RB
60025	7760	14	without	without	IN
60025	7760	15	the	the	DT
60025	7760	16	assistance	assistance	NN
60025	7760	17	of	of	IN
60025	7760	18	isinglass	isinglass	NN
60025	7760	19	.	.	.
60025	7761	1	When	when	WRB
60025	7761	2	the	the	DT
60025	7761	3	jelly	jelly	NN
60025	7761	4	is	be	VBZ
60025	7761	5	done	do	VBN
60025	7761	6	,	,	,
60025	7761	7	put	put	VB
60025	7761	8	it	-PRON-	PRP
60025	7761	9	at	at	IN
60025	7761	10	once	once	RB
60025	7761	11	into	into	IN
60025	7761	12	a	a	DT
60025	7761	13	large	large	JJ
60025	7761	14	bowl	bowl	NN
60025	7761	15	,	,	,
60025	7761	16	and	and	CC
60025	7761	17	leave	leave	VB
60025	7761	18	it	-PRON-	PRP
60025	7761	19	uncovered	uncover	VBN
60025	7761	20	.	.	.
60025	7762	1	The	the	DT
60025	7762	2	lemon	lemon	NN
60025	7762	3	-	-	HYPH
60025	7762	4	jelly	jelly	NN
60025	7762	5	,	,	,
60025	7762	6	the	the	DT
60025	7762	7	syrup	syrup	NN
60025	7762	8	and	and	CC
60025	7762	9	the	the	DT
60025	7762	10	limes	lime	NNS
60025	7762	11	,	,	,
60025	7762	12	being	be	VBG
60025	7762	13	thoroughly	thoroughly	RB
60025	7762	14	done	do	VBN
60025	7762	15	,	,	,
60025	7762	16	and	and	CC
60025	7762	17	all	all	DT
60025	7762	18	grown	grow	VBN
60025	7762	19	cold	cold	JJ
60025	7762	20	,	,	,
60025	7762	21	finish	finish	NN
60025	7762	22	by	by	IN
60025	7762	23	filling	fill	VBG
60025	7762	24	the	the	DT
60025	7762	25	limes	lime	NNS
60025	7762	26	with	with	IN
60025	7762	27	the	the	DT
60025	7762	28	jelly	jelly	NNP
60025	7762	29	;	;	:
60025	7762	30	putting	put	VBG
60025	7762	31	them	-PRON-	PRP
60025	7762	32	,	,	,
60025	7762	33	with	with	IN
60025	7762	34	the	the	DT
60025	7762	35	open	open	JJ
60025	7762	36	part	part	NN
60025	7762	37	downwards	downwards	RB
60025	7762	38	,	,	,
60025	7762	39	into	into	IN
60025	7762	40	wide	wide	JJ
60025	7762	41	-	-	HYPH
60025	7762	42	mouthed	mouthed	JJ
60025	7762	43	glass	glass	NN
60025	7762	44	jars	jar	NNS
60025	7762	45	,	,	,
60025	7762	46	and	and	CC
60025	7762	47	gently	gently	RB
60025	7762	48	pouring	pour	VBG
60025	7762	49	on	on	IN
60025	7762	50	them	-PRON-	PRP
60025	7762	51	the	the	DT
60025	7762	52	syrup	syrup	NN
60025	7762	53	.	.	.
60025	7763	1	Cover	cover	VB
60025	7763	2	the	the	DT
60025	7763	3	jars	jar	NNS
60025	7763	4	closely	closely	RB
60025	7763	5	,	,	,
60025	7763	6	and	and	CC
60025	7763	7	paste	paste	VB
60025	7763	8	strong	strong	JJ
60025	7763	9	paper	paper	NN
60025	7763	10	over	over	IN
60025	7763	11	the	the	DT
60025	7763	12	covers	cover	NNS
60025	7763	13	.	.	.
60025	7764	1	Or	or	CC
60025	7764	2	seal	seal	VB
60025	7764	3	the	the	DT
60025	7764	4	corks	cork	NNS
60025	7764	5	.	.	.
60025	7765	1	Very	very	RB
60025	7765	2	small	small	JJ
60025	7765	3	,	,	,
60025	7765	4	thin	thin	JJ
60025	7765	5	-	-	HYPH
60025	7765	6	skinned	skinned	JJ
60025	7765	7	,	,	,
60025	7765	8	ripe	ripe	JJ
60025	7765	9	oranges	orange	NNS
60025	7765	10	,	,	,
60025	7765	11	preserved	preserve	VBN
60025	7765	12	in	in	IN
60025	7765	13	this	this	DT
60025	7765	14	manner	manner	NN
60025	7765	15	,	,	,
60025	7765	16	and	and	CC
60025	7765	17	filled	fill	VBN
60025	7765	18	with	with	IN
60025	7765	19	orange	orange	NN
60025	7765	20	-	-	HYPH
60025	7765	21	jelly	jelly	RB
60025	7765	22	,	,	,
60025	7765	23	are	be	VBP
60025	7765	24	delicious	delicious	JJ
60025	7765	25	.	.	.
60025	7766	1	If	if	IN
60025	7766	2	,	,	,
60025	7766	3	instead	instead	RB
60025	7766	4	of	of	IN
60025	7766	5	having	have	VBG
60025	7766	6	it	-PRON-	PRP
60025	7766	7	liquid	liquid	JJ
60025	7766	8	,	,	,
60025	7766	9	you	-PRON-	PRP
60025	7766	10	wish	wish	VBP
60025	7766	11	the	the	DT
60025	7766	12	syrup	syrup	NN
60025	7766	13	to	to	TO
60025	7766	14	crystallize	crystallize	VB
60025	7766	15	or	or	CC
60025	7766	16	candy	candy	NN
60025	7766	17	round	round	IN
60025	7766	18	the	the	DT
60025	7766	19	fruit	fruit	NN
60025	7766	20	,	,	,
60025	7766	21	put	put	VBD
60025	7766	22	no	no	DT
60025	7766	23	water	water	NN
60025	7766	24	to	to	IN
60025	7766	25	the	the	DT
60025	7766	26	sugar	sugar	NN
60025	7766	27	,	,	,
60025	7766	28	but	but	CC
60025	7766	29	boil	boil	VB
60025	7766	30	it	-PRON-	PRP
60025	7766	31	slowly	slowly	RB
60025	7766	32	a	a	DT
60025	7766	33	long	long	JJ
60025	7766	34	time	time	NN
60025	7766	35	,	,	,
60025	7766	36	with	with	IN
60025	7766	37	the	the	DT
60025	7766	38	juice	juice	NN
60025	7766	39	only	only	RB
60025	7766	40	,	,	,
60025	7766	41	clarified	clarify	VBN
60025	7766	42	by	by	IN
60025	7766	43	beaten	beat	VBN
60025	7766	44	white	white	JJ
60025	7766	45	of	of	IN
60025	7766	46	egg	egg	NN
60025	7766	47	mixed	mix	VBN
60025	7766	48	with	with	IN
60025	7766	49	the	the	DT
60025	7766	50	sugar	sugar	NN
60025	7766	51	in	in	IN
60025	7766	52	the	the	DT
60025	7766	53	proportion	proportion	NN
60025	7766	54	of	of	IN
60025	7766	55	one	one	CD
60025	7766	56	white	white	NN
60025	7766	57	to	to	IN
60025	7766	58	three	three	CD
60025	7766	59	pounds	pound	NNS
60025	7766	60	.	.	.
60025	7767	1	Before	before	IN
60025	7767	2	squeezing	squeeze	VBG
60025	7767	3	out	out	RP
60025	7767	4	the	the	DT
60025	7767	5	juice	juice	NN
60025	7767	6	of	of	IN
60025	7767	7	the	the	DT
60025	7767	8	lemons	lemon	NNS
60025	7767	9	intended	intend	VBN
60025	7767	10	to	to	TO
60025	7767	11	make	make	VB
60025	7767	12	the	the	DT
60025	7767	13	jelly	jelly	NN
60025	7767	14	,	,	,
60025	7767	15	it	-PRON-	PRP
60025	7767	16	will	will	MD
60025	7767	17	be	be	VB
60025	7767	18	well	well	JJ
60025	7767	19	to	to	TO
60025	7767	20	pare	pare	VB
60025	7767	21	off	off	RP
60025	7767	22	very	very	RB
60025	7767	23	thin	thin	JJ
60025	7767	24	the	the	DT
60025	7767	25	yellow	yellow	JJ
60025	7767	26	rind	rind	NN
60025	7767	27	;	;	:
60025	7767	28	cut	cut	VBD
60025	7767	29	it	-PRON-	PRP
60025	7767	30	into	into	IN
60025	7767	31	bits	bit	NNS
60025	7767	32	,	,	,
60025	7767	33	and	and	CC
60025	7767	34	put	put	VBD
60025	7767	35	it	-PRON-	PRP
60025	7767	36	into	into	IN
60025	7767	37	a	a	DT
60025	7767	38	bottle	bottle	NN
60025	7767	39	of	of	IN
60025	7767	40	white	white	JJ
60025	7767	41	wine	wine	NN
60025	7767	42	or	or	CC
60025	7767	43	brandy	brandy	NN
60025	7767	44	,	,	,
60025	7767	45	where	where	WRB
60025	7767	46	it	-PRON-	PRP
60025	7767	47	will	will	MD
60025	7767	48	keep	keep	VB
60025	7767	49	soft	soft	JJ
60025	7767	50	and	and	CC
60025	7767	51	fresh	fresh	JJ
60025	7767	52	,	,	,
60025	7767	53	and	and	CC
60025	7767	54	the	the	DT
60025	7767	55	infusion	infusion	NN
60025	7767	56	will	will	MD
60025	7767	57	make	make	VB
60025	7767	58	a	a	DT
60025	7767	59	fine	fine	JJ
60025	7767	60	flavouring	flavouring	NN
60025	7767	61	for	for	IN
60025	7767	62	cakes	cake	NNS
60025	7767	63	,	,	,
60025	7767	64	puddings	pudding	NNS
60025	7767	65	,	,	,
60025	7767	66	&	&	CC
60025	7767	67	c.	c.	NNP
60025	7767	68	The	the	DT
60025	7767	69	rind	rind	NN
60025	7767	70	of	of	IN
60025	7767	71	lemons	lemon	NNS
60025	7767	72	should	should	MD
60025	7767	73	never	never	RB
60025	7767	74	be	be	VB
60025	7767	75	thrown	throw	VBN
60025	7767	76	away	away	RP
60025	7767	77	,	,	,
60025	7767	78	as	as	IN
60025	7767	79	it	-PRON-	PRP
60025	7767	80	is	be	VBZ
60025	7767	81	useful	useful	JJ
60025	7767	82	for	for	IN
60025	7767	83	so	so	RB
60025	7767	84	many	many	JJ
60025	7767	85	nice	nice	JJ
60025	7767	86	purposes	purpose	NNS
60025	7767	87	.	.	.
60025	7768	1	Apple	apple	NN
60025	7768	2	-	-	HYPH
60025	7768	3	sauce	sauce	NN
60025	7768	4	and	and	CC
60025	7768	5	apple	apple	NN
60025	7768	6	-	-	HYPH
60025	7768	7	pies	pie	NNS
60025	7768	8	should	should	MD
60025	7768	9	always	always	RB
60025	7768	10	be	be	VB
60025	7768	11	flavoured	flavour	VBN
60025	7768	12	with	with	IN
60025	7768	13	lemon	lemon	NN
60025	7768	14	-	-	HYPH
60025	7768	15	peel	peel	NN
60025	7768	16	.	.	.
60025	7769	1	PINE	PINE	NNP
60025	7769	2	-	-	HYPH
60025	7769	3	APPLE	APPLE	NNP
60025	7769	4	MARMALADE.--Take	marmalade.--take	NN
60025	7769	5	the	the	DT
60025	7769	6	largest	large	JJS
60025	7769	7	,	,	,
60025	7769	8	ripest	ripe	JJS
60025	7769	9	,	,	,
60025	7769	10	and	and	CC
60025	7769	11	most	most	RBS
60025	7769	12	perfect	perfect	JJ
60025	7769	13	pine	pine	NN
60025	7769	14	-	-	HYPH
60025	7769	15	apples	apple	NNS
60025	7769	16	.	.	.
60025	7770	1	Pare	pare	VB
60025	7770	2	them	-PRON-	PRP
60025	7770	3	,	,	,
60025	7770	4	and	and	CC
60025	7770	5	cut	cut	VBD
60025	7770	6	out	out	RP
60025	7770	7	whatever	whatever	WDT
60025	7770	8	blemishes	blemish	NNS
60025	7770	9	you	-PRON-	PRP
60025	7770	10	may	may	MD
60025	7770	11	find	find	VB
60025	7770	12	.	.	.
60025	7771	1	Weigh	weigh	VB
60025	7771	2	each	each	DT
60025	7771	3	pine	pine	NN
60025	7771	4	-	-	HYPH
60025	7771	5	apple	apple	NN
60025	7771	6	,	,	,
60025	7771	7	balancing	balance	VBG
60025	7771	8	the	the	DT
60025	7771	9	other	other	JJ
60025	7771	10	scale	scale	NN
60025	7771	11	with	with	IN
60025	7771	12	an	an	DT
60025	7771	13	equal	equal	JJ
60025	7771	14	quantity	quantity	NN
60025	7771	15	of	of	IN
60025	7771	16	the	the	DT
60025	7771	17	best	good	JJS
60025	7771	18	double	double	JJ
60025	7771	19	refined	refined	JJ
60025	7771	20	loaf	loaf	NN
60025	7771	21	-	-	HYPH
60025	7771	22	sugar	sugar	NN
60025	7771	23	,	,	,
60025	7771	24	finely	finely	RB
60025	7771	25	powdered	powder	VBN
60025	7771	26	.	.	.
60025	7772	1	Grate	grate	VB
60025	7772	2	the	the	DT
60025	7772	3	pine	pine	NN
60025	7772	4	-	-	HYPH
60025	7772	5	apples	apple	NNS
60025	7772	6	on	on	IN
60025	7772	7	a	a	DT
60025	7772	8	large	large	JJ
60025	7772	9	dish	dish	NN
60025	7772	10	,	,	,
60025	7772	11	omitting	omit	VBG
60025	7772	12	the	the	DT
60025	7772	13	hard	hard	JJ
60025	7772	14	core	core	NN
60025	7772	15	in	in	IN
60025	7772	16	the	the	DT
60025	7772	17	centre	centre	NN
60025	7772	18	of	of	IN
60025	7772	19	each	each	DT
60025	7772	20	.	.	.
60025	7773	1	Put	put	VB
60025	7773	2	the	the	DT
60025	7773	3	grated	grate	VBN
60025	7773	4	pine	pine	NN
60025	7773	5	-	-	HYPH
60025	7773	6	apples	apple	NNS
60025	7773	7	and	and	CC
60025	7773	8	the	the	DT
60025	7773	9	sugar	sugar	NN
60025	7773	10	into	into	IN
60025	7773	11	a	a	DT
60025	7773	12	preserving	preserving	NN
60025	7773	13	-	-	HYPH
60025	7773	14	kettle	kettle	NN
60025	7773	15	,	,	,
60025	7773	16	mixing	mix	VBG
60025	7773	17	them	-PRON-	PRP
60025	7773	18	thoroughly	thoroughly	RB
60025	7773	19	.	.	.
60025	7774	1	Set	set	VB
60025	7774	2	it	-PRON-	PRP
60025	7774	3	over	over	IN
60025	7774	4	a	a	DT
60025	7774	5	moderate	moderate	JJ
60025	7774	6	fire	fire	NN
60025	7774	7	,	,	,
60025	7774	8	and	and	CC
60025	7774	9	boil	boil	NNP
60025	7774	10	and	and	CC
60025	7774	11	skim	skim	VB
60025	7774	12	it	-PRON-	PRP
60025	7774	13	well	well	RB
60025	7774	14	,	,	,
60025	7774	15	at	at	IN
60025	7774	16	times	time	NNS
60025	7774	17	stirring	stir	VBG
60025	7774	18	it	-PRON-	PRP
60025	7774	19	up	up	RP
60025	7774	20	from	from	IN
60025	7774	21	the	the	DT
60025	7774	22	bottom	bottom	NN
60025	7774	23	.	.	.
60025	7775	1	After	after	IN
60025	7775	2	the	the	DT
60025	7775	3	scum	scum	NN
60025	7775	4	has	have	VBZ
60025	7775	5	ceased	cease	VBN
60025	7775	6	to	to	TO
60025	7775	7	appear	appear	VB
60025	7775	8	,	,	,
60025	7775	9	still	still	RB
60025	7775	10	stir	stir	VB
60025	7775	11	,	,	,
60025	7775	12	till	till	IN
60025	7775	13	the	the	DT
60025	7775	14	marmalade	marmalade	NN
60025	7775	15	is	be	VBZ
60025	7775	16	done	do	VBN
60025	7775	17	,	,	,
60025	7775	18	which	which	WDT
60025	7775	19	will	will	MD
60025	7775	20	generally	generally	RB
60025	7775	21	be	be	VB
60025	7775	22	in	in	IN
60025	7775	23	half	half	PDT
60025	7775	24	an	an	DT
60025	7775	25	hour	hour	NN
60025	7775	26	after	after	IN
60025	7775	27	it	-PRON-	PRP
60025	7775	28	has	have	VBZ
60025	7775	29	come	come	VBN
60025	7775	30	to	to	IN
60025	7775	31	a	a	DT
60025	7775	32	boil	boil	NN
60025	7775	33	;	;	:
60025	7775	34	but	but	CC
60025	7775	35	if	if	IN
60025	7775	36	not	not	RB
60025	7775	37	clear	clear	JJ
60025	7775	38	,	,	,
60025	7775	39	bright	bright	JJ
60025	7775	40	,	,	,
60025	7775	41	and	and	CC
60025	7775	42	smooth	smooth	VB
60025	7775	43	in	in	IN
60025	7775	44	that	that	DT
60025	7775	45	time	time	NN
60025	7775	46	,	,	,
60025	7775	47	continue	continue	VB
60025	7775	48	to	to	TO
60025	7775	49	boil	boil	VB
60025	7775	50	it	-PRON-	PRP
60025	7775	51	longer	long	RBR
60025	7775	52	.	.	.
60025	7776	1	When	when	WRB
60025	7776	2	done	do	VBN
60025	7776	3	,	,	,
60025	7776	4	put	put	VB
60025	7776	5	it	-PRON-	PRP
60025	7776	6	into	into	IN
60025	7776	7	a	a	DT
60025	7776	8	tureen	tureen	NN
60025	7776	9	,	,	,
60025	7776	10	and	and	CC
60025	7776	11	cover	cover	VB
60025	7776	12	it	-PRON-	PRP
60025	7776	13	closely	closely	RB
60025	7776	14	,	,	,
60025	7776	15	while	while	IN
60025	7776	16	it	-PRON-	PRP
60025	7776	17	is	be	VBZ
60025	7776	18	growing	grow	VBG
60025	7776	19	cold	cold	JJ
60025	7776	20	.	.	.
60025	7777	1	Afterwards	afterwards	RB
60025	7777	2	,	,	,
60025	7777	3	remove	remove	VB
60025	7777	4	it	-PRON-	PRP
60025	7777	5	into	into	IN
60025	7777	6	tumblers	tumbler	NNS
60025	7777	7	,	,	,
60025	7777	8	covering	cover	VBG
60025	7777	9	the	the	DT
60025	7777	10	top	top	NN
60025	7777	11	of	of	IN
60025	7777	12	each	each	DT
60025	7777	13	with	with	IN
60025	7777	14	double	double	JJ
60025	7777	15	white	white	JJ
60025	7777	16	tissue	tissue	NN
60025	7777	17	-	-	HYPH
60025	7777	18	paper	paper	NN
60025	7777	19	,	,	,
60025	7777	20	cut	cut	VBN
60025	7777	21	round	round	NN
60025	7777	22	so	so	IN
60025	7777	23	as	as	IN
60025	7777	24	exactly	exactly	RB
60025	7777	25	to	to	TO
60025	7777	26	fit	fit	VB
60025	7777	27	the	the	DT
60025	7777	28	inside	inside	NN
60025	7777	29	.	.	.
60025	7778	1	Lay	lay	VB
60025	7778	2	this	this	DT
60025	7778	3	paper	paper	NN
60025	7778	4	closely	closely	RB
60025	7778	5	on	on	IN
60025	7778	6	the	the	DT
60025	7778	7	marmalade	marmalade	NN
60025	7778	8	,	,	,
60025	7778	9	and	and	CC
60025	7778	10	press	press	VB
60025	7778	11	it	-PRON-	PRP
60025	7778	12	down	down	RP
60025	7778	13	round	round	IN
60025	7778	14	the	the	DT
60025	7778	15	edges	edge	NNS
60025	7778	16	.	.	.
60025	7779	1	Then	then	RB
60025	7779	2	paste	paste	VB
60025	7779	3	on	on	IN
60025	7779	4	covers	cover	NNS
60025	7779	5	of	of	IN
60025	7779	6	thick	thick	JJ
60025	7779	7	paper	paper	NN
60025	7779	8	.	.	.
60025	7780	1	This	this	DT
60025	7780	2	preparation	preparation	NN
60025	7780	3	of	of	IN
60025	7780	4	pine	pine	NN
60025	7780	5	-	-	HYPH
60025	7780	6	apples	apple	NNS
60025	7780	7	is	be	VBZ
60025	7780	8	far	far	RB
60025	7780	9	superior	superior	JJ
60025	7780	10	to	to	IN
60025	7780	11	the	the	DT
60025	7780	12	usual	usual	JJ
60025	7780	13	method	method	NN
60025	7780	14	of	of	IN
60025	7780	15	preserving	preserve	VBG
60025	7780	16	it	-PRON-	PRP
60025	7780	17	in	in	IN
60025	7780	18	slices	slice	NNS
60025	7780	19	.	.	.
60025	7781	1	It	-PRON-	PRP
60025	7781	2	will	will	MD
60025	7781	3	be	be	VB
60025	7781	4	found	find	VBN
60025	7781	5	very	very	RB
60025	7781	6	fine	fine	JJ
60025	7781	7	for	for	IN
60025	7781	8	filling	fill	VBG
60025	7781	9	tart	tart	NN
60025	7781	10	-	-	HYPH
60025	7781	11	shells	shell	NNS
60025	7781	12	,	,	,
60025	7781	13	and	and	CC
60025	7781	14	for	for	IN
60025	7781	15	jelly	jelly	NN
60025	7781	16	-	-	HYPH
60025	7781	17	cake	cake	NN
60025	7781	18	.	.	.
60025	7782	1	ORANGE	ORANGE	NNP
60025	7782	2	DROPS.--Squeeze	drops.--squeeze	VBP
60025	7782	3	through	through	IN
60025	7782	4	a	a	DT
60025	7782	5	strainer	strainer	NN
60025	7782	6	the	the	DT
60025	7782	7	juice	juice	NN
60025	7782	8	of	of	IN
60025	7782	9	a	a	DT
60025	7782	10	dozen	dozen	NN
60025	7782	11	or	or	CC
60025	7782	12	more	more	JJR
60025	7782	13	ripe	ripe	JJ
60025	7782	14	oranges	orange	NNS
60025	7782	15	.	.	.
60025	7783	1	Have	have	VBP
60025	7783	2	ready	ready	JJ
60025	7783	3	some	some	DT
60025	7783	4	of	of	IN
60025	7783	5	the	the	DT
60025	7783	6	best	well	RBS
60025	7783	7	double	double	JJ
60025	7783	8	refined	refined	JJ
60025	7783	9	loaf	loaf	NN
60025	7783	10	-	-	HYPH
60025	7783	11	sugar	sugar	NN
60025	7783	12	,	,	,
60025	7783	13	powdered	powder	VBN
60025	7783	14	as	as	RB
60025	7783	15	fine	fine	JJ
60025	7783	16	as	as	IN
60025	7783	17	possible	possible	JJ
60025	7783	18	,	,	,
60025	7783	19	and	and	CC
60025	7783	20	sifted	sift	VBN
60025	7783	21	.	.	.
60025	7784	1	Mix	mix	VB
60025	7784	2	gradually	gradually	RB
60025	7784	3	the	the	DT
60025	7784	4	sugar	sugar	NN
60025	7784	5	with	with	IN
60025	7784	6	the	the	DT
60025	7784	7	juice	juice	NN
60025	7784	8	,	,	,
60025	7784	9	till	till	IN
60025	7784	10	it	-PRON-	PRP
60025	7784	11	is	be	VBZ
60025	7784	12	so	so	RB
60025	7784	13	thick	thick	JJ
60025	7784	14	you	-PRON-	PRP
60025	7784	15	can	can	MD
60025	7784	16	scarcely	scarcely	RB
60025	7784	17	stir	stir	VB
60025	7784	18	it	-PRON-	PRP
60025	7784	19	.	.	.
60025	7785	1	Put	put	VB
60025	7785	2	it	-PRON-	PRP
60025	7785	3	into	into	IN
60025	7785	4	a	a	DT
60025	7785	5	porcelain	porcelain	NN
60025	7785	6	skillet	skillet	NN
60025	7785	7	.	.	.
60025	7786	1	Set	set	VB
60025	7786	2	it	-PRON-	PRP
60025	7786	3	on	on	IN
60025	7786	4	hot	hot	JJ
60025	7786	5	coals	coal	NNS
60025	7786	6	,	,	,
60025	7786	7	or	or	CC
60025	7786	8	over	over	IN
60025	7786	9	a	a	DT
60025	7786	10	moderate	moderate	JJ
60025	7786	11	fire	fire	NN
60025	7786	12	,	,	,
60025	7786	13	and	and	CC
60025	7786	14	stir	stir	VB
60025	7786	15	it	-PRON-	PRP
60025	7786	16	hard	hard	JJ
60025	7786	17	with	with	IN
60025	7786	18	a	a	DT
60025	7786	19	wooden	wooden	JJ
60025	7786	20	spoon	spoon	NN
60025	7786	21	for	for	IN
60025	7786	22	five	five	CD
60025	7786	23	minutes	minute	NNS
60025	7786	24	after	after	IN
60025	7786	25	it	-PRON-	PRP
60025	7786	26	begins	begin	VBZ
60025	7786	27	to	to	TO
60025	7786	28	boil	boil	VB
60025	7786	29	.	.	.
60025	7787	1	Then	then	RB
60025	7787	2	take	take	VB
60025	7787	3	it	-PRON-	PRP
60025	7787	4	off	off	IN
60025	7787	5	the	the	DT
60025	7787	6	fire	fire	NN
60025	7787	7	,	,	,
60025	7787	8	and	and	CC
60025	7787	9	with	with	IN
60025	7787	10	a	a	DT
60025	7787	11	silver	silver	JJ
60025	7787	12	spoon	spoon	NN
60025	7787	13	or	or	CC
60025	7787	14	the	the	DT
60025	7787	15	point	point	NN
60025	7787	16	of	of	IN
60025	7787	17	a	a	DT
60025	7787	18	broad	broad	JJ
60025	7787	19	knife	knife	NN
60025	7787	20	,	,	,
60025	7787	21	drop	drop	VB
60025	7787	22	portions	portion	NNS
60025	7787	23	of	of	IN
60025	7787	24	the	the	DT
60025	7787	25	mixture	mixture	NN
60025	7787	26	upon	upon	IN
60025	7787	27	a	a	DT
60025	7787	28	flat	flat	JJ
60025	7787	29	tin	tin	NN
60025	7787	30	pan	pan	NN
60025	7787	31	or	or	CC
60025	7787	32	a	a	DT
60025	7787	33	pewter	pewter	NN
60025	7787	34	dish	dish	NN
60025	7787	35	,	,	,
60025	7787	36	smoothing	smooth	VBG
60025	7787	37	the	the	DT
60025	7787	38	drops	drop	NNS
60025	7787	39	,	,	,
60025	7787	40	and	and	CC
60025	7787	41	making	make	VBG
60025	7787	42	them	-PRON-	PRP
60025	7787	43	of	of	IN
60025	7787	44	good	good	JJ
60025	7787	45	shape	shape	NN
60025	7787	46	and	and	CC
60025	7787	47	regular	regular	JJ
60025	7787	48	size	size	NN
60025	7787	49	,	,	,
60025	7787	50	which	which	WDT
60025	7787	51	should	should	MD
60025	7787	52	be	be	VB
60025	7787	53	about	about	IN
60025	7787	54	that	that	DT
60025	7787	55	of	of	IN
60025	7787	56	a	a	DT
60025	7787	57	cent	cent	NN
60025	7787	58	.	.	.
60025	7788	1	When	when	WRB
60025	7788	2	cold	cold	JJ
60025	7788	3	they	-PRON-	PRP
60025	7788	4	will	will	MD
60025	7788	5	easily	easily	RB
60025	7788	6	come	come	VB
60025	7788	7	off	off	RP
60025	7788	8	the	the	DT
60025	7788	9	tin	tin	NN
60025	7788	10	.	.	.
60025	7789	1	They	-PRON-	PRP
60025	7789	2	are	be	VBP
60025	7789	3	delicious	delicious	JJ
60025	7789	4	,	,	,
60025	7789	5	if	if	IN
60025	7789	6	properly	properly	RB
60025	7789	7	made	make	VBN
60025	7789	8	.	.	.
60025	7790	1	Never	never	RB
60025	7790	2	use	use	VB
60025	7790	3	extract	extract	NN
60025	7790	4	or	or	CC
60025	7790	5	oil	oil	NN
60025	7790	6	of	of	IN
60025	7790	7	orange	orange	NN
60025	7790	8	for	for	IN
60025	7790	9	them	-PRON-	PRP
60025	7790	10	,	,	,
60025	7790	11	or	or	CC
60025	7790	12	for	for	IN
60025	7790	13	any	any	DT
60025	7790	14	thing	thing	NN
60025	7790	15	else	else	RB
60025	7790	16	.	.	.
60025	7791	1	It	-PRON-	PRP
60025	7791	2	will	will	MD
60025	7791	3	make	make	VB
60025	7791	4	them	-PRON-	PRP
60025	7791	5	taste	taste	VB
60025	7791	6	like	like	IN
60025	7791	7	turpentine	turpentine	NN
60025	7791	8	,	,	,
60025	7791	9	and	and	CC
60025	7791	10	render	render	VB
60025	7791	11	them	-PRON-	PRP
60025	7791	12	uneatable	uneatable	JJ
60025	7791	13	.	.	.
60025	7792	1	Confectioners	confectioner	NNS
60025	7792	2	form	form	VBP
60025	7792	3	these	these	DT
60025	7792	4	drops	drop	NNS
60025	7792	5	in	in	IN
60025	7792	6	moulds	mould	NNS
60025	7792	7	made	make	VBN
60025	7792	8	for	for	IN
60025	7792	9	the	the	DT
60025	7792	10	purpose	purpose	NN
60025	7792	11	.	.	.
60025	7793	1	Lemon	lemon	NN
60025	7793	2	drops	drop	NNS
60025	7793	3	may	may	MD
60025	7793	4	be	be	VB
60025	7793	5	prepared	prepare	VBN
60025	7793	6	in	in	IN
60025	7793	7	the	the	DT
60025	7793	8	same	same	JJ
60025	7793	9	manner	manner	NN
60025	7793	10	.	.	.
60025	7794	1	FINE	fine	JJ
60025	7794	2	LEMON	LEMON	VBZ
60025	7794	3	SYRUP.--The	syrup.--the	JJ
60025	7794	4	best	good	JJS
60025	7794	5	time	time	NN
60025	7794	6	for	for	IN
60025	7794	7	making	make	VBG
60025	7794	8	lemon	lemon	NN
60025	7794	9	syrup	syrup	NN
60025	7794	10	is	be	VBZ
60025	7794	11	early	early	JJ
60025	7794	12	in	in	IN
60025	7794	13	the	the	DT
60025	7794	14	spring	spring	NN
60025	7794	15	.	.	.
60025	7795	1	Lemons	lemon	NNS
60025	7795	2	are	be	VBP
60025	7795	3	then	then	RB
60025	7795	4	plenty	plenty	JJ
60025	7795	5	,	,	,
60025	7795	6	and	and	CC
60025	7795	7	the	the	DT
60025	7795	8	syrup	syrup	NN
60025	7795	9	mixed	mix	VBN
60025	7795	10	with	with	IN
60025	7795	11	ice	ice	NN
60025	7795	12	-	-	HYPH
60025	7795	13	water	water	NN
60025	7795	14	,	,	,
60025	7795	15	makes	make	VBZ
60025	7795	16	a	a	DT
60025	7795	17	pleasant	pleasant	JJ
60025	7795	18	beverage	beverage	NN
60025	7795	19	for	for	IN
60025	7795	20	summer	summer	NN
60025	7795	21	.	.	.
60025	7796	1	It	-PRON-	PRP
60025	7796	2	is	be	VBZ
60025	7796	3	best	good	JJS
60025	7796	4	and	and	CC
60025	7796	5	cheapest	cheap	JJS
60025	7796	6	to	to	TO
60025	7796	7	buy	buy	VB
60025	7796	8	lemons	lemon	NNS
60025	7796	9	by	by	IN
60025	7796	10	the	the	DT
60025	7796	11	box	box	NN
60025	7796	12	.	.	.
60025	7797	1	Before	before	IN
60025	7797	2	using	use	VBG
60025	7797	3	them	-PRON-	PRP
60025	7797	4	_	_	NNP
60025	7797	5	for	for	IN
60025	7797	6	any	any	DT
60025	7797	7	purpose	purpose	NN
60025	7797	8	_	_	NNP
60025	7797	9	,	,	,
60025	7797	10	each	each	DT
60025	7797	11	lemon	lemon	NN
60025	7797	12	should	should	MD
60025	7797	13	be	be	VB
60025	7797	14	wiped	wipe	VBN
60025	7797	15	well	well	RB
60025	7797	16	,	,	,
60025	7797	17	and	and	CC
60025	7797	18	then	then	RB
60025	7797	19	rolled	roll	VBD
60025	7797	20	hard	hard	RB
60025	7797	21	under	under	IN
60025	7797	22	your	-PRON-	PRP$
60025	7797	23	hand	hand	NN
60025	7797	24	upon	upon	IN
60025	7797	25	a	a	DT
60025	7797	26	table	table	NN
60025	7797	27	to	to	TO
60025	7797	28	soften	soften	VB
60025	7797	29	them	-PRON-	PRP
60025	7797	30	and	and	CC
60025	7797	31	increase	increase	VB
60025	7797	32	the	the	DT
60025	7797	33	juice	juice	NN
60025	7797	34	.	.	.
60025	7798	1	Two	two	CD
60025	7798	2	dozen	dozen	NN
60025	7798	3	large	large	JJ
60025	7798	4	ripe	ripe	JJ
60025	7798	5	lemons	lemon	NNS
60025	7798	6	will	will	MD
60025	7798	7	generally	generally	RB
60025	7798	8	yield	yield	VB
60025	7798	9	about	about	IN
60025	7798	10	a	a	DT
60025	7798	11	quart	quart	NN
60025	7798	12	of	of	IN
60025	7798	13	juice	juice	NN
60025	7798	14	if	if	IN
60025	7798	15	pressed	press	VBN
60025	7798	16	with	with	IN
60025	7798	17	a	a	DT
60025	7798	18	wooden	wooden	JJ
60025	7798	19	lemon	lemon	NN
60025	7798	20	-	-	HYPH
60025	7798	21	squeezer	squeezer	NN
60025	7798	22	;	;	:
60025	7798	23	but	but	CC
60025	7798	24	it	-PRON-	PRP
60025	7798	25	is	be	VBZ
60025	7798	26	best	good	JJS
60025	7798	27	to	to	TO
60025	7798	28	have	have	VB
60025	7798	29	a	a	DT
60025	7798	30	few	few	JJ
60025	7798	31	extra	extra	JJ
60025	7798	32	ones	one	NNS
60025	7798	33	at	at	IN
60025	7798	34	hand	hand	NN
60025	7798	35	,	,	,
60025	7798	36	in	in	IN
60025	7798	37	case	case	NN
60025	7798	38	they	-PRON-	PRP
60025	7798	39	should	should	MD
60025	7798	40	be	be	VB
60025	7798	41	required	require	VBN
60025	7798	42	.	.	.
60025	7799	1	To	to	IN
60025	7799	2	a	a	DT
60025	7799	3	quart	quart	NN
60025	7799	4	of	of	IN
60025	7799	5	juice	juice	NN
60025	7799	6	allow	allow	VBP
60025	7799	7	six	six	CD
60025	7799	8	pounds	pound	NNS
60025	7799	9	of	of	IN
60025	7799	10	the	the	DT
60025	7799	11	best	good	JJS
60025	7799	12	loaf	loaf	NN
60025	7799	13	-	-	HYPH
60025	7799	14	sugar	sugar	NN
60025	7799	15	,	,	,
60025	7799	16	broken	break	VBN
60025	7799	17	up	up	RP
60025	7799	18	;	;	,
60025	7799	19	on	on	IN
60025	7799	20	pieces	piece	NNS
60025	7799	21	of	of	IN
60025	7799	22	which	which	WDT
60025	7799	23	rub	rub	VBP
60025	7799	24	off	off	RP
60025	7799	25	the	the	DT
60025	7799	26	yellow	yellow	JJ
60025	7799	27	rind	rind	NN
60025	7799	28	or	or	CC
60025	7799	29	zest	z	JJS
60025	7799	30	of	of	IN
60025	7799	31	the	the	DT
60025	7799	32	lemons	lemon	NNS
60025	7799	33	.	.	.
60025	7800	1	The	the	DT
60025	7800	2	white	white	JJ
60025	7800	3	part	part	NN
60025	7800	4	of	of	IN
60025	7800	5	the	the	DT
60025	7800	6	skin	skin	NN
60025	7800	7	is	be	VBZ
60025	7800	8	useless	useless	JJ
60025	7800	9	and	and	CC
60025	7800	10	injurious	injurious	JJ
60025	7800	11	.	.	.
60025	7801	1	Put	put	VB
60025	7801	2	all	all	PDT
60025	7801	3	the	the	DT
60025	7801	4	sugar	sugar	NN
60025	7801	5	into	into	IN
60025	7801	6	a	a	DT
60025	7801	7	large	large	JJ
60025	7801	8	porcelain	porcelain	NN
60025	7801	9	preserving	preserving	NN
60025	7801	10	-	-	HYPH
60025	7801	11	kettle	kettle	NN
60025	7801	12	.	.	.
60025	7802	1	Beat	beat	VB
60025	7802	2	to	to	IN
60025	7802	3	a	a	DT
60025	7802	4	stiff	stiff	JJ
60025	7802	5	froth	froth	NN
60025	7802	6	the	the	DT
60025	7802	7	whites	white	NNS
60025	7802	8	of	of	IN
60025	7802	9	two	two	CD
60025	7802	10	eggs	egg	NNS
60025	7802	11	,	,	,
60025	7802	12	mix	mix	VB
60025	7802	13	it	-PRON-	PRP
60025	7802	14	gradually	gradually	RB
60025	7802	15	with	with	IN
60025	7802	16	a	a	DT
60025	7802	17	quart	quart	NN
60025	7802	18	of	of	IN
60025	7802	19	clear	clear	JJ
60025	7802	20	soft	soft	JJ
60025	7802	21	water	water	NN
60025	7802	22	,	,	,
60025	7802	23	and	and	CC
60025	7802	24	then	then	RB
60025	7802	25	add	add	VB
60025	7802	26	it	-PRON-	PRP
60025	7802	27	to	to	IN
60025	7802	28	the	the	DT
60025	7802	29	sugar	sugar	NN
60025	7802	30	.	.	.
60025	7803	1	Stir	stir	VB
60025	7803	2	the	the	DT
60025	7803	3	sugar	sugar	NN
60025	7803	4	while	while	IN
60025	7803	5	it	-PRON-	PRP
60025	7803	6	is	be	VBZ
60025	7803	7	melting	melt	VBG
60025	7803	8	in	in	IN
60025	7803	9	the	the	DT
60025	7803	10	water	water	NN
60025	7803	11	,	,	,
60025	7803	12	and	and	CC
60025	7803	13	when	when	WRB
60025	7803	14	all	all	DT
60025	7803	15	is	be	VBZ
60025	7803	16	dissolved	dissolve	VBN
60025	7803	17	,	,	,
60025	7803	18	place	place	VB
60025	7803	19	the	the	DT
60025	7803	20	kettle	kettle	NN
60025	7803	21	over	over	IN
60025	7803	22	the	the	DT
60025	7803	23	fire	fire	NN
60025	7803	24	,	,	,
60025	7803	25	and	and	CC
60025	7803	26	boil	boil	NNP
60025	7803	27	and	and	CC
60025	7803	28	skim	skim	VB
60025	7803	29	it	-PRON-	PRP
60025	7803	30	till	till	IN
60025	7803	31	perfectly	perfectly	RB
60025	7803	32	clear	clear	JJ
60025	7803	33	,	,	,
60025	7803	34	and	and	CC
60025	7803	35	the	the	DT
60025	7803	36	scum	scum	NN
60025	7803	37	ceases	cease	VBZ
60025	7803	38	to	to	TO
60025	7803	39	rise	rise	VB
60025	7803	40	,	,	,
60025	7803	41	and	and	CC
60025	7803	42	the	the	DT
60025	7803	43	particles	particle	NNS
60025	7803	44	of	of	IN
60025	7803	45	lemon	lemon	NN
60025	7803	46	zest	zest	NN
60025	7803	47	are	be	VBP
60025	7803	48	no	no	RB
60025	7803	49	longer	long	RBR
60025	7803	50	visible	visible	JJ
60025	7803	51	.	.	.
60025	7804	1	Meanwhile	meanwhile	RB
60025	7804	2	,	,	,
60025	7804	3	squeeze	squeeze	VB
60025	7804	4	the	the	DT
60025	7804	5	lemons	lemon	NNS
60025	7804	6	through	through	IN
60025	7804	7	a	a	DT
60025	7804	8	strainer	strainer	NN
60025	7804	9	into	into	IN
60025	7804	10	a	a	DT
60025	7804	11	large	large	JJ
60025	7804	12	pitcher	pitcher	NN
60025	7804	13	,	,	,
60025	7804	14	till	till	IN
60025	7804	15	you	-PRON-	PRP
60025	7804	16	have	have	VBP
60025	7804	17	a	a	DT
60025	7804	18	quart	quart	NN
60025	7804	19	of	of	IN
60025	7804	20	juice	juice	NN
60025	7804	21	.	.	.
60025	7805	1	When	when	WRB
60025	7805	2	the	the	DT
60025	7805	3	sugar	sugar	NN
60025	7805	4	has	have	VBZ
60025	7805	5	boiled	boil	VBN
60025	7805	6	sufficiently	sufficiently	RB
60025	7805	7	,	,	,
60025	7805	8	and	and	CC
60025	7805	9	is	be	VBZ
60025	7805	10	quite	quite	RB
60025	7805	11	clear	clear	JJ
60025	7805	12	,	,	,
60025	7805	13	stir	stir	VB
60025	7805	14	in	in	IN
60025	7805	15	gradually	gradually	RB
60025	7805	16	the	the	DT
60025	7805	17	lemon	lemon	NN
60025	7805	18	-	-	HYPH
60025	7805	19	juice	juice	NN
60025	7805	20	,	,	,
60025	7805	21	cover	cover	VB
60025	7805	22	the	the	DT
60025	7805	23	kettle	kettle	NN
60025	7805	24	and	and	CC
60025	7805	25	let	let	VB
60025	7805	26	it	-PRON-	PRP
60025	7805	27	boil	boil	VB
60025	7805	28	ten	ten	CD
60025	7805	29	minutes	minute	NNS
60025	7805	30	longer	long	RBR
60025	7805	31	.	.	.
60025	7806	1	When	when	WRB
60025	7806	2	cool	cool	JJ
60025	7806	3	put	put	VBD
60025	7806	4	it	-PRON-	PRP
60025	7806	5	into	into	IN
60025	7806	6	clean	clean	JJ
60025	7806	7	,	,	,
60025	7806	8	clear	clear	JJ
60025	7806	9	glass	glass	NN
60025	7806	10	bottles	bottle	NNS
60025	7806	11	,	,	,
60025	7806	12	either	either	CC
60025	7806	13	quite	quite	RB
60025	7806	14	new	new	JJ
60025	7806	15	ones	one	NNS
60025	7806	16	or	or	CC
60025	7806	17	some	some	DT
60025	7806	18	that	that	WDT
60025	7806	19	have	have	VBP
60025	7806	20	already	already	RB
60025	7806	21	contained	contain	VBN
60025	7806	22	lemon	lemon	NN
60025	7806	23	syrup	syrup	NN
60025	7806	24	.	.	.
60025	7807	1	The	the	DT
60025	7807	2	bottles	bottle	NNS
60025	7807	3	should	should	MD
60025	7807	4	first	first	RB
60025	7807	5	be	be	VB
60025	7807	6	rinsed	rinse	VBN
60025	7807	7	with	with	IN
60025	7807	8	brandy	brandy	NN
60025	7807	9	.	.	.
60025	7808	1	Cork	cork	NN
60025	7808	2	them	-PRON-	PRP
60025	7808	3	tightly	tightly	RB
60025	7808	4	and	and	CC
60025	7808	5	seal	seal	VB
60025	7808	6	the	the	DT
60025	7808	7	corks	cork	NNS
60025	7808	8	.	.	.
60025	7809	1	Orange	orange	JJ
60025	7809	2	syrup	syrup	NN
60025	7809	3	may	may	MD
60025	7809	4	be	be	VB
60025	7809	5	made	make	VBN
60025	7809	6	in	in	IN
60025	7809	7	a	a	DT
60025	7809	8	similar	similar	JJ
60025	7809	9	manner	manner	NN
60025	7809	10	omitting	omit	VBG
60025	7809	11	to	to	TO
60025	7809	12	use	use	VB
60025	7809	13	the	the	DT
60025	7809	14	grated	grate	VBN
60025	7809	15	yellow	yellow	JJ
60025	7809	16	rind	rind	NN
60025	7809	17	of	of	IN
60025	7809	18	the	the	DT
60025	7809	19	oranges	orange	NNS
60025	7809	20	,	,	,
60025	7809	21	(	(	-LRB-
60025	7809	22	it	-PRON-	PRP
60025	7809	23	being	be	VBG
60025	7809	24	too	too	RB
60025	7809	25	pungent	pungent	JJ
60025	7809	26	for	for	IN
60025	7809	27	this	this	DT
60025	7809	28	purpose	purpose	NN
60025	7809	29	,	,	,
60025	7809	30	)	)	-RRB-
60025	7809	31	and	and	CC
60025	7809	32	substituting	substitute	VBG
60025	7809	33	for	for	IN
60025	7809	34	it	-PRON-	PRP
60025	7809	35	a	a	DT
60025	7809	36	double	double	JJ
60025	7809	37	quantity	quantity	NN
60025	7809	38	of	of	IN
60025	7809	39	the	the	DT
60025	7809	40	juice	juice	NN
60025	7809	41	;	;	:
60025	7809	42	for	for	IN
60025	7809	43	instance	instance	NN
60025	7809	44	,	,	,
60025	7809	45	allowing	allow	VBG
60025	7809	46	two	two	CD
60025	7809	47	quarts	quart	NNS
60025	7809	48	of	of	IN
60025	7809	49	juice	juice	NN
60025	7809	50	to	to	IN
60025	7809	51	six	six	CD
60025	7809	52	pounds	pound	NNS
60025	7809	53	of	of	IN
60025	7809	54	sugar	sugar	NN
60025	7809	55	.	.	.
60025	7810	1	CROQUANT	CROQUANT	NNP
60025	7810	2	CAKE.--Take	cake.--take	VBP
60025	7810	3	three	three	CD
60025	7810	4	quarters	quarter	NNS
60025	7810	5	of	of	IN
60025	7810	6	a	a	DT
60025	7810	7	pound	pound	NN
60025	7810	8	of	of	IN
60025	7810	9	almonds	almond	NNS
60025	7810	10	,	,	,
60025	7810	11	(	(	-LRB-
60025	7810	12	of	of	IN
60025	7810	13	which	which	WDT
60025	7810	14	two	two	CD
60025	7810	15	ounces	ounce	NNS
60025	7810	16	,	,	,
60025	7810	17	or	or	CC
60025	7810	18	more	more	JJR
60025	7810	19	,	,	,
60025	7810	20	should	should	MD
60025	7810	21	be	be	VB
60025	7810	22	the	the	DT
60025	7810	23	bitter	bitter	JJ
60025	7810	24	sort	sort	NN
60025	7810	25	,	,	,
60025	7810	26	)	)	-RRB-
60025	7810	27	and	and	CC
60025	7810	28	blanch	blanch	VB
60025	7810	29	and	and	CC
60025	7810	30	slice	slice	VB
60025	7810	31	them	-PRON-	PRP
60025	7810	32	.	.	.
60025	7811	1	Powder	Powder	NNP
60025	7811	2	three	three	CD
60025	7811	3	quarters	quarter	NNS
60025	7811	4	of	of	IN
60025	7811	5	a	a	DT
60025	7811	6	pound	pound	NN
60025	7811	7	of	of	IN
60025	7811	8	fine	fine	JJ
60025	7811	9	white	white	JJ
60025	7811	10	sugar	sugar	NN
60025	7811	11	.	.	.
60025	7812	1	Sift	Sift	NNP
60025	7812	2	three	three	CD
60025	7812	3	quarters	quarter	NNS
60025	7812	4	of	of	IN
60025	7812	5	a	a	DT
60025	7812	6	pound	pound	NN
60025	7812	7	of	of	IN
60025	7812	8	flour	flour	NN
60025	7812	9	,	,	,
60025	7812	10	and	and	CC
60025	7812	11	slice	slice	VB
60025	7812	12	half	half	PDT
60025	7812	13	a	a	DT
60025	7812	14	pound	pound	NN
60025	7812	15	of	of	IN
60025	7812	16	citron	citron	NN
60025	7812	17	.	.	.
60025	7813	1	Mix	mix	VB
60025	7813	2	together	together	RB
60025	7813	3	the	the	DT
60025	7813	4	almond	almond	NN
60025	7813	5	and	and	CC
60025	7813	6	citron	citron	NN
60025	7813	7	,	,	,
60025	7813	8	on	on	IN
60025	7813	9	a	a	DT
60025	7813	10	flat	flat	JJ
60025	7813	11	dish	dish	NN
60025	7813	12	,	,	,
60025	7813	13	and	and	CC
60025	7813	14	sprinkle	sprinkle	VB
60025	7813	15	among	among	IN
60025	7813	16	them	-PRON-	PRP
60025	7813	17	flour	flour	NN
60025	7813	18	from	from	IN
60025	7813	19	the	the	DT
60025	7813	20	dredging	dredging	NN
60025	7813	21	-	-	HYPH
60025	7813	22	box	box	NN
60025	7813	23	,	,	,
60025	7813	24	till	till	IN
60025	7813	25	they	-PRON-	PRP
60025	7813	26	are	be	VBP
60025	7813	27	white	white	JJ
60025	7813	28	all	all	RB
60025	7813	29	over	over	RB
60025	7813	30	.	.	.
60025	7814	1	Beat	beat	VB
60025	7814	2	six	six	CD
60025	7814	3	eggs	egg	NNS
60025	7814	4	as	as	RB
60025	7814	5	light	light	JJ
60025	7814	6	as	as	IN
60025	7814	7	possible	possible	JJ
60025	7814	8	,	,	,
60025	7814	9	till	till	IN
60025	7814	10	they	-PRON-	PRP
60025	7814	11	are	be	VBP
60025	7814	12	very	very	RB
60025	7814	13	thick	thick	JJ
60025	7814	14	and	and	CC
60025	7814	15	smooth	smooth	JJ
60025	7814	16	.	.	.
60025	7815	1	Then	then	RB
60025	7815	2	mix	mix	VB
60025	7815	3	them	-PRON-	PRP
60025	7815	4	gradually	gradually	RB
60025	7815	5	with	with	IN
60025	7815	6	the	the	DT
60025	7815	7	sugar	sugar	NN
60025	7815	8	,	,	,
60025	7815	9	almond	almond	NNP
60025	7815	10	,	,	,
60025	7815	11	and	and	CC
60025	7815	12	citron	citron	NN
60025	7815	13	,	,	,
60025	7815	14	stirring	stir	VBG
60025	7815	15	very	very	RB
60025	7815	16	hard	hard	RB
60025	7815	17	.	.	.
60025	7816	1	Lastly	lastly	RB
60025	7816	2	,	,	,
60025	7816	3	stir	stir	VB
60025	7816	4	in	in	RP
60025	7816	5	,	,	,
60025	7816	6	by	by	IN
60025	7816	7	degrees	degree	NNS
60025	7816	8	,	,	,
60025	7816	9	the	the	DT
60025	7816	10	sifted	sift	VBN
60025	7816	11	flour	flour	NN
60025	7816	12	.	.	.
60025	7817	1	Butter	butter	VB
60025	7817	2	a	a	DT
60025	7817	3	tin	tin	NN
60025	7817	4	pan	pan	NN
60025	7817	5	or	or	CC
60025	7817	6	pans	pan	NNS
60025	7817	7	,	,	,
60025	7817	8	and	and	CC
60025	7817	9	put	put	VBD
60025	7817	10	in	in	IN
60025	7817	11	the	the	DT
60025	7817	12	mixture	mixture	NN
60025	7817	13	about	about	IN
60025	7817	14	an	an	DT
60025	7817	15	inch	inch	NN
60025	7817	16	deep	deep	JJ
60025	7817	17	.	.	.
60025	7818	1	Bake	bake	VB
60025	7818	2	it	-PRON-	PRP
60025	7818	3	;	;	:
60025	7818	4	and	and	CC
60025	7818	5	when	when	WRB
60025	7818	6	cool	cool	JJ
60025	7818	7	,	,	,
60025	7818	8	cut	cut	VBD
60025	7818	9	it	-PRON-	PRP
60025	7818	10	into	into	IN
60025	7818	11	narrow	narrow	JJ
60025	7818	12	slices	slice	NNS
60025	7818	13	about	about	IN
60025	7818	14	an	an	DT
60025	7818	15	inch	inch	NN
60025	7818	16	wide	wide	JJ
60025	7818	17	,	,	,
60025	7818	18	and	and	CC
60025	7818	19	five	five	CD
60025	7818	20	inches	inch	NNS
60025	7818	21	long	long	JJ
60025	7818	22	.	.	.
60025	7819	1	To	to	TO
60025	7819	2	make	make	VB
60025	7819	3	them	-PRON-	PRP
60025	7819	4	keep	keep	VB
60025	7819	5	a	a	DT
60025	7819	6	long	long	JJ
60025	7819	7	time	time	NN
60025	7819	8	,	,	,
60025	7819	9	lay	lie	VBD
60025	7819	10	them	-PRON-	PRP
60025	7819	11	on	on	IN
60025	7819	12	shallow	shallow	JJ
60025	7819	13	tins	tin	NNS
60025	7819	14	,	,	,
60025	7819	15	and	and	CC
60025	7819	16	give	give	VB
60025	7819	17	them	-PRON-	PRP
60025	7819	18	a	a	DT
60025	7819	19	second	second	JJ
60025	7819	20	baking	baking	NN
60025	7819	21	.	.	.
60025	7820	1	Put	put	VB
60025	7820	2	the	the	DT
60025	7820	3	cakes	cake	NNS
60025	7820	4	into	into	IN
60025	7820	5	a	a	DT
60025	7820	6	stone	stone	NN
60025	7820	7	jar	jar	NN
60025	7820	8	,	,	,
60025	7820	9	and	and	CC
60025	7820	10	they	-PRON-	PRP
60025	7820	11	will	will	MD
60025	7820	12	keep	keep	VB
60025	7820	13	a	a	DT
60025	7820	14	year	year	NN
60025	7820	15	or	or	CC
60025	7820	16	more	more	JJR
60025	7820	17	,	,	,
60025	7820	18	after	after	IN
60025	7820	19	this	this	DT
60025	7820	20	double	double	JJ
60025	7820	21	baking	baking	NN
60025	7820	22	.	.	.
60025	7821	1	SASSAFRAS	sassafras	NN
60025	7821	2	MEAD.--Mix	mead.--mix	VBP
60025	7821	3	gradually	gradually	RB
60025	7821	4	with	with	IN
60025	7821	5	two	two	CD
60025	7821	6	quarts	quart	NNS
60025	7821	7	of	of	IN
60025	7821	8	boiling	boiling	NN
60025	7821	9	water	water	NN
60025	7821	10	,	,	,
60025	7821	11	three	three	CD
60025	7821	12	pounds	pound	NNS
60025	7821	13	and	and	CC
60025	7821	14	a	a	DT
60025	7821	15	half	half	NN
60025	7821	16	of	of	IN
60025	7821	17	the	the	DT
60025	7821	18	best	good	JJS
60025	7821	19	brown	brown	JJ
60025	7821	20	sugar	sugar	NN
60025	7821	21	,	,	,
60025	7821	22	a	a	DT
60025	7821	23	pint	pint	NN
60025	7821	24	and	and	CC
60025	7821	25	a	a	DT
60025	7821	26	half	half	NN
60025	7821	27	of	of	IN
60025	7821	28	good	good	JJ
60025	7821	29	West	West	NNP
60025	7821	30	India	India	NNP
60025	7821	31	molasses	molasse	NNS
60025	7821	32	,	,	,
60025	7821	33	and	and	CC
60025	7821	34	a	a	DT
60025	7821	35	quarter	quarter	NN
60025	7821	36	of	of	IN
60025	7821	37	a	a	DT
60025	7821	38	pound	pound	NN
60025	7821	39	of	of	IN
60025	7821	40	tartaric	tartaric	JJ
60025	7821	41	acid	acid	NN
60025	7821	42	.	.	.
60025	7822	1	Stir	stir	VB
60025	7822	2	it	-PRON-	PRP
60025	7822	3	well	well	RB
60025	7822	4	,	,	,
60025	7822	5	and	and	CC
60025	7822	6	when	when	WRB
60025	7822	7	cool	cool	JJ
60025	7822	8	,	,	,
60025	7822	9	strain	strain	VBP
60025	7822	10	it	-PRON-	PRP
60025	7822	11	into	into	IN
60025	7822	12	a	a	DT
60025	7822	13	large	large	JJ
60025	7822	14	jug	jug	NN
60025	7822	15	or	or	CC
60025	7822	16	pan	pan	NN
60025	7822	17	,	,	,
60025	7822	18	then	then	RB
60025	7822	19	mix	mix	VB
60025	7822	20	in	in	IN
60025	7822	21	a	a	DT
60025	7822	22	tea	tea	NN
60025	7822	23	-	-	HYPH
60025	7822	24	spoonful	spoonful	JJ
60025	7822	25	(	(	-LRB-
60025	7822	26	not	not	RB
60025	7822	27	more	more	JJR
60025	7822	28	)	)	-RRB-
60025	7822	29	of	of	IN
60025	7822	30	essence	essence	NN
60025	7822	31	of	of	IN
60025	7822	32	sassafras	sassafra	NNS
60025	7822	33	.	.	.
60025	7823	1	Transfer	transfer	VB
60025	7823	2	it	-PRON-	PRP
60025	7823	3	to	to	TO
60025	7823	4	clean	clean	VB
60025	7823	5	bottles	bottle	NNS
60025	7823	6	,	,	,
60025	7823	7	(	(	-LRB-
60025	7823	8	it	-PRON-	PRP
60025	7823	9	will	will	MD
60025	7823	10	fill	fill	VB
60025	7823	11	about	about	RP
60025	7823	12	half	half	PDT
60025	7823	13	a	a	DT
60025	7823	14	dozen	dozen	NN
60025	7823	15	,	,	,
60025	7823	16	)	)	-RRB-
60025	7823	17	cork	cork	NN
60025	7823	18	it	-PRON-	PRP
60025	7823	19	tightly	tightly	RB
60025	7823	20	,	,	,
60025	7823	21	and	and	CC
60025	7823	22	keep	keep	VB
60025	7823	23	it	-PRON-	PRP
60025	7823	24	in	in	IN
60025	7823	25	a	a	DT
60025	7823	26	cool	cool	JJ
60025	7823	27	place	place	NN
60025	7823	28	.	.	.
60025	7824	1	It	-PRON-	PRP
60025	7824	2	will	will	MD
60025	7824	3	be	be	VB
60025	7824	4	fit	fit	JJ
60025	7824	5	for	for	IN
60025	7824	6	use	use	NN
60025	7824	7	next	next	JJ
60025	7824	8	day	day	NN
60025	7824	9	.	.	.
60025	7825	1	Put	put	VB
60025	7825	2	into	into	IN
60025	7825	3	a	a	DT
60025	7825	4	box	box	NN
60025	7825	5	or	or	CC
60025	7825	6	boxes	box	NNS
60025	7825	7	a	a	DT
60025	7825	8	quarter	quarter	NN
60025	7825	9	of	of	IN
60025	7825	10	a	a	DT
60025	7825	11	pound	pound	NN
60025	7825	12	of	of	IN
60025	7825	13	carbonate	carbonate	NN
60025	7825	14	of	of	IN
60025	7825	15	soda	soda	NN
60025	7825	16	,	,	,
60025	7825	17	to	to	TO
60025	7825	18	use	use	VB
60025	7825	19	with	with	IN
60025	7825	20	it	-PRON-	PRP
60025	7825	21	.	.	.
60025	7826	1	To	to	TO
60025	7826	2	prepare	prepare	VB
60025	7826	3	a	a	DT
60025	7826	4	glass	glass	NN
60025	7826	5	of	of	IN
60025	7826	6	sassafras	sassafra	NNS
60025	7826	7	mead	mead	RB
60025	7826	8	for	for	IN
60025	7826	9	drinking	drinking	NN
60025	7826	10	,	,	,
60025	7826	11	put	put	VB
60025	7826	12	a	a	DT
60025	7826	13	large	large	JJ
60025	7826	14	table	table	NN
60025	7826	15	-	-	HYPH
60025	7826	16	spoonful	spoonful	JJ
60025	7826	17	of	of	IN
60025	7826	18	the	the	DT
60025	7826	19	mead	mead	NN
60025	7826	20	into	into	IN
60025	7826	21	a	a	DT
60025	7826	22	half	half	NN
60025	7826	23	tumbler	tumbler	NN
60025	7826	24	full	full	JJ
60025	7826	25	of	of	IN
60025	7826	26	ice	ice	NN
60025	7826	27	-	-	HYPH
60025	7826	28	water	water	NN
60025	7826	29	,	,	,
60025	7826	30	stir	stir	VB
60025	7826	31	into	into	IN
60025	7826	32	it	-PRON-	PRP
60025	7826	33	a	a	DT
60025	7826	34	half	half	JJ
60025	7826	35	tea	tea	NN
60025	7826	36	-	-	HYPH
60025	7826	37	spoonful	spoonful	JJ
60025	7826	38	of	of	IN
60025	7826	39	the	the	DT
60025	7826	40	soda	soda	NN
60025	7826	41	,	,	,
60025	7826	42	and	and	CC
60025	7826	43	it	-PRON-	PRP
60025	7826	44	will	will	MD
60025	7826	45	immediately	immediately	RB
60025	7826	46	foam	foam	VB
60025	7826	47	up	up	RP
60025	7826	48	to	to	IN
60025	7826	49	the	the	DT
60025	7826	50	top	top	NN
60025	7826	51	.	.	.
60025	7827	1	Sassafras	sassafra	NNS
60025	7827	2	mead	mead	RB
60025	7827	3	will	will	MD
60025	7827	4	be	be	VB
60025	7827	5	found	find	VBN
60025	7827	6	a	a	DT
60025	7827	7	cheap	cheap	JJ
60025	7827	8	,	,	,
60025	7827	9	wholesome	wholesome	JJ
60025	7827	10	,	,	,
60025	7827	11	and	and	CC
60025	7827	12	pleasant	pleasant	JJ
60025	7827	13	beverage	beverage	NN
60025	7827	14	for	for	IN
60025	7827	15	warm	warm	JJ
60025	7827	16	weather	weather	NN
60025	7827	17	.	.	.
60025	7828	1	The	the	DT
60025	7828	2	essence	essence	NN
60025	7828	3	of	of	IN
60025	7828	4	sassafras	sassafra	NNS
60025	7828	5	,	,	,
60025	7828	6	tartaric	tartaric	NN
60025	7828	7	acid	acid	NN
60025	7828	8	,	,	,
60025	7828	9	and	and	CC
60025	7828	10	carbonate	carbonate	NN
60025	7828	11	of	of	IN
60025	7828	12	soda	soda	NN
60025	7828	13	,	,	,
60025	7828	14	can	can	MD
60025	7828	15	of	of	IN
60025	7828	16	course	course	NN
60025	7828	17	all	all	DT
60025	7828	18	be	be	VB
60025	7828	19	obtained	obtain	VBN
60025	7828	20	at	at	IN
60025	7828	21	the	the	DT
60025	7828	22	druggists	druggist	NNS
60025	7828	23	'	'	''
60025	7828	24	.	.	.
60025	7829	1	FINE	fine	JJ
60025	7829	2	TOMATA	TOMATA	NNP
60025	7829	3	CATCHUP.--Take	CATCHUP.--Take	VBZ
60025	7829	4	a	a	DT
60025	7829	5	large	large	JJ
60025	7829	6	quantity	quantity	NN
60025	7829	7	of	of	IN
60025	7829	8	tomatas	tomatas	NN
60025	7829	9	,	,	,
60025	7829	10	and	and	CC
60025	7829	11	scald	scald	NN
60025	7829	12	and	and	CC
60025	7829	13	peel	peel	VB
60025	7829	14	them	-PRON-	PRP
60025	7829	15	.	.	.
60025	7830	1	Press	press	VB
60025	7830	2	them	-PRON-	PRP
60025	7830	3	through	through	IN
60025	7830	4	a	a	DT
60025	7830	5	fine	fine	JJ
60025	7830	6	hair	hair	NN
60025	7830	7	-	-	HYPH
60025	7830	8	sieve	sieve	NN
60025	7830	9	,	,	,
60025	7830	10	and	and	CC
60025	7830	11	boil	boil	VB
60025	7830	12	the	the	DT
60025	7830	13	pulp	pulp	NN
60025	7830	14	in	in	IN
60025	7830	15	either	either	CC
60025	7830	16	a	a	DT
60025	7830	17	porcelain	porcelain	NN
60025	7830	18	or	or	CC
60025	7830	19	a	a	DT
60025	7830	20	bell	bell	NN
60025	7830	21	-	-	HYPH
60025	7830	22	metal	metal	NN
60025	7830	23	preserving	preserving	NN
60025	7830	24	-	-	HYPH
60025	7830	25	kettle	kettle	NN
60025	7830	26	,	,	,
60025	7830	27	as	as	IN
60025	7830	28	tin	tin	NN
60025	7830	29	or	or	CC
60025	7830	30	iron	iron	NN
60025	7830	31	will	will	MD
60025	7830	32	blacken	blacken	VB
60025	7830	33	it	-PRON-	PRP
60025	7830	34	.	.	.
60025	7831	1	Cover	cover	VB
60025	7831	2	the	the	DT
60025	7831	3	kettle	kettle	NN
60025	7831	4	closely	closely	RB
60025	7831	5	,	,	,
60025	7831	6	and	and	CC
60025	7831	7	keep	keep	VB
60025	7831	8	it	-PRON-	PRP
60025	7831	9	at	at	IN
60025	7831	10	a	a	DT
60025	7831	11	slow	slow	JJ
60025	7831	12	boil	boil	NN
60025	7831	13	during	during	IN
60025	7831	14	four	four	CD
60025	7831	15	hours	hour	NNS
60025	7831	16	.	.	.
60025	7832	1	Then	then	RB
60025	7832	2	measure	measure	VB
60025	7832	3	the	the	DT
60025	7832	4	pulp	pulp	NN
60025	7832	5	of	of	IN
60025	7832	6	the	the	DT
60025	7832	7	tomatas	tomatas	NN
60025	7832	8	,	,	,
60025	7832	9	and	and	CC
60025	7832	10	to	to	IN
60025	7832	11	every	every	DT
60025	7832	12	two	two	CD
60025	7832	13	quarts	quart	NNS
60025	7832	14	allow	allow	VBP
60025	7832	15	a	a	DT
60025	7832	16	tea	tea	NN
60025	7832	17	-	-	HYPH
60025	7832	18	spoonful	spoonful	JJ
60025	7832	19	of	of	IN
60025	7832	20	salt	salt	NN
60025	7832	21	.	.	.
60025	7833	1	Boil	boil	VB
60025	7833	2	it	-PRON-	PRP
60025	7833	3	an	an	DT
60025	7833	4	hour	hour	NN
60025	7833	5	after	after	IN
60025	7833	6	the	the	DT
60025	7833	7	salt	salt	NN
60025	7833	8	is	be	VBZ
60025	7833	9	in	in	RB
60025	7833	10	,	,	,
60025	7833	11	stirring	stir	VBG
60025	7833	12	it	-PRON-	PRP
60025	7833	13	frequently	frequently	RB
60025	7833	14	.	.	.
60025	7834	1	Have	have	VBP
60025	7834	2	ready	ready	JJ
60025	7834	3	,	,	,
60025	7834	4	in	in	IN
60025	7834	5	equal	equal	JJ
60025	7834	6	proportions	proportion	NNS
60025	7834	7	,	,	,
60025	7834	8	a	a	DT
60025	7834	9	mixture	mixture	NN
60025	7834	10	of	of	IN
60025	7834	11	powdered	powder	VBN
60025	7834	12	ginger	ginger	NN
60025	7834	13	,	,	,
60025	7834	14	nutmeg	nutmeg	NNP
60025	7834	15	,	,	,
60025	7834	16	mace	mace	NN
60025	7834	17	,	,	,
60025	7834	18	and	and	CC
60025	7834	19	cloves	clove	NNS
60025	7834	20	;	;	:
60025	7834	21	and	and	CC
60025	7834	22	to	to	IN
60025	7834	23	every	every	DT
60025	7834	24	two	two	CD
60025	7834	25	quarts	quart	NNS
60025	7834	26	of	of	IN
60025	7834	27	the	the	DT
60025	7834	28	liquid	liquid	NN
60025	7834	29	,	,	,
60025	7834	30	allow	allow	VB
60025	7834	31	a	a	DT
60025	7834	32	large	large	JJ
60025	7834	33	tea	tea	NN
60025	7834	34	-	-	HYPH
60025	7834	35	spoonful	spoonful	JJ
60025	7834	36	of	of	IN
60025	7834	37	these	these	DT
60025	7834	38	mixed	mix	VBN
60025	7834	39	spices	spice	NNS
60025	7834	40	,	,	,
60025	7834	41	adding	add	VBG
60025	7834	42	a	a	DT
60025	7834	43	small	small	JJ
60025	7834	44	tea	tea	NN
60025	7834	45	-	-	HYPH
60025	7834	46	spoonful	spoonful	JJ
60025	7834	47	of	of	IN
60025	7834	48	cayenne	cayenne	NNS
60025	7834	49	.	.	.
60025	7835	1	Stir	stir	VB
60025	7835	2	in	in	IN
60025	7835	3	this	this	DT
60025	7835	4	seasoning	seasoning	NN
60025	7835	5	,	,	,
60025	7835	6	and	and	CC
60025	7835	7	then	then	RB
60025	7835	8	boil	boil	VB
60025	7835	9	the	the	DT
60025	7835	10	catchup	catchup	NN
60025	7835	11	half	half	PDT
60025	7835	12	an	an	DT
60025	7835	13	hour	hour	NN
60025	7835	14	longer	long	RBR
60025	7835	15	.	.	.
60025	7836	1	Strain	strain	VB
60025	7836	2	it	-PRON-	PRP
60025	7836	3	carefully	carefully	RB
60025	7836	4	into	into	IN
60025	7836	5	a	a	DT
60025	7836	6	large	large	JJ
60025	7836	7	pitcher	pitcher	NN
60025	7836	8	,	,	,
60025	7836	9	avoiding	avoid	VBG
60025	7836	10	the	the	DT
60025	7836	11	grounds	ground	NNS
60025	7836	12	or	or	CC
60025	7836	13	sediment	sediment	NN
60025	7836	14	of	of	IN
60025	7836	15	the	the	DT
60025	7836	16	spices	spice	NNS
60025	7836	17	,	,	,
60025	7836	18	and	and	CC
60025	7836	19	then	then	RB
60025	7836	20	(	(	-LRB-
60025	7836	21	while	while	IN
60025	7836	22	hot	hot	JJ
60025	7836	23	)	)	-RRB-
60025	7836	24	pour	pour	VB
60025	7836	25	it	-PRON-	PRP
60025	7836	26	through	through	IN
60025	7836	27	a	a	DT
60025	7836	28	flannel	flannel	NN
60025	7836	29	into	into	IN
60025	7836	30	clean	clean	JJ
60025	7836	31	bottles	bottle	NNS
60025	7836	32	.	.	.
60025	7837	1	Cork	cork	NN
60025	7837	2	them	-PRON-	PRP
60025	7837	3	tightly	tightly	RB
60025	7837	4	,	,	,
60025	7837	5	and	and	CC
60025	7837	6	seal	seal	VB
60025	7837	7	the	the	DT
60025	7837	8	corks	cork	NNS
60025	7837	9	.	.	.
60025	7838	1	Keep	keep	VB
60025	7838	2	it	-PRON-	PRP
60025	7838	3	in	in	IN
60025	7838	4	a	a	DT
60025	7838	5	dry	dry	JJ
60025	7838	6	,	,	,
60025	7838	7	cool	cool	JJ
60025	7838	8	place	place	NN
60025	7838	9	.	.	.
60025	7839	1	It	-PRON-	PRP
60025	7839	2	will	will	MD
60025	7839	3	be	be	VB
60025	7839	4	of	of	IN
60025	7839	5	a	a	DT
60025	7839	6	fine	fine	JJ
60025	7839	7	scarlet	scarlet	JJ
60025	7839	8	colour	colour	NN
60025	7839	9	.	.	.
60025	7840	1	GREEN	green	JJ
60025	7840	2	TOMATA	TOMATA	NNP
60025	7840	3	PICKLES.--Slice	pickles.--slice	NN
60025	7840	4	a	a	DT
60025	7840	5	gallon	gallon	NN
60025	7840	6	of	of	IN
60025	7840	7	the	the	DT
60025	7840	8	largest	large	JJS
60025	7840	9	green	green	JJ
60025	7840	10	tomatas	tomatas	NN
60025	7840	11	,	,	,
60025	7840	12	and	and	CC
60025	7840	13	salt	salt	VB
60025	7840	14	them	-PRON-	PRP
60025	7840	15	over	over	IN
60025	7840	16	night	night	NN
60025	7840	17	to	to	IN
60025	7840	18	your	-PRON-	PRP$
60025	7840	19	taste	taste	NN
60025	7840	20	.	.	.
60025	7841	1	In	in	IN
60025	7841	2	the	the	DT
60025	7841	3	morning	morning	NN
60025	7841	4	mix	mix	NN
60025	7841	5	together	together	RB
60025	7841	6	a	a	DT
60025	7841	7	table	table	NN
60025	7841	8	-	-	HYPH
60025	7841	9	spoonful	spoonful	JJ
60025	7841	10	of	of	IN
60025	7841	11	ground	ground	NN
60025	7841	12	black	black	JJ
60025	7841	13	pepper	pepper	NN
60025	7841	14	;	;	:
60025	7841	15	one	one	CD
60025	7841	16	of	of	IN
60025	7841	17	mace	mace	NN
60025	7841	18	;	;	:
60025	7841	19	one	one	CD
60025	7841	20	of	of	IN
60025	7841	21	cloves	clove	NNS
60025	7841	22	;	;	:
60025	7841	23	four	four	CD
60025	7841	24	pods	pod	NNS
60025	7841	25	of	of	IN
60025	7841	26	red	red	JJ
60025	7841	27	pepper	pepper	NN
60025	7841	28	,	,	,
60025	7841	29	chopped	chop	VBD
60025	7841	30	fine	fine	RB
60025	7841	31	;	;	:
60025	7841	32	and	and	CC
60025	7841	33	half	half	PDT
60025	7841	34	a	a	DT
60025	7841	35	pint	pint	NN
60025	7841	36	of	of	IN
60025	7841	37	grated	grate	VBN
60025	7841	38	horse	horse	NN
60025	7841	39	-	-	HYPH
60025	7841	40	radish	radish	NN
60025	7841	41	.	.	.
60025	7842	1	Mix	mix	VB
60025	7842	2	them	-PRON-	PRP
60025	7842	3	all	all	DT
60025	7842	4	thoroughly	thoroughly	RB
60025	7842	5	.	.	.
60025	7843	1	Have	have	VBP
60025	7843	2	ready	ready	JJ
60025	7843	3	a	a	DT
60025	7843	4	large	large	JJ
60025	7843	5	,	,	,
60025	7843	6	wide	wide	JJ
60025	7843	7	-	-	HYPH
60025	7843	8	mouthed	mouthed	JJ
60025	7843	9	stone	stone	NN
60025	7843	10	jar	jar	NN
60025	7843	11	;	;	:
60025	7843	12	put	put	VBN
60025	7843	13	into	into	IN
60025	7843	14	it	-PRON-	PRP
60025	7843	15	first	first	RB
60025	7843	16	a	a	DT
60025	7843	17	layer	layer	NN
60025	7843	18	of	of	IN
60025	7843	19	the	the	DT
60025	7843	20	seasoning	seasoning	NN
60025	7843	21	,	,	,
60025	7843	22	then	then	RB
60025	7843	23	a	a	DT
60025	7843	24	layer	layer	NN
60025	7843	25	of	of	IN
60025	7843	26	tomatas	tomata	NNS
60025	7843	27	,	,	,
60025	7843	28	then	then	RB
60025	7843	29	another	another	DT
60025	7843	30	of	of	IN
60025	7843	31	seasoning	seasoning	NN
60025	7843	32	,	,	,
60025	7843	33	then	then	RB
60025	7843	34	another	another	DT
60025	7843	35	of	of	IN
60025	7843	36	tomatas	tomatas	NN
60025	7843	37	,	,	,
60025	7843	38	then	then	RB
60025	7843	39	another	another	DT
60025	7843	40	of	of	IN
60025	7843	41	seasoning	seasoning	NN
60025	7843	42	,	,	,
60025	7843	43	another	another	DT
60025	7843	44	of	of	IN
60025	7843	45	tomatas	tomatas	XX
60025	7843	46	;	;	:
60025	7843	47	and	and	CC
60025	7843	48	so	so	RB
60025	7843	49	on	on	RB
60025	7843	50	alternately	alternately	RB
60025	7843	51	till	till	IN
60025	7843	52	the	the	DT
60025	7843	53	jar	jar	NN
60025	7843	54	is	be	VBZ
60025	7843	55	filled	fill	VBN
60025	7843	56	within	within	IN
60025	7843	57	two	two	CD
60025	7843	58	inches	inch	NNS
60025	7843	59	of	of	IN
60025	7843	60	the	the	DT
60025	7843	61	top	top	NN
60025	7843	62	,	,	,
60025	7843	63	finishing	finish	VBG
60025	7843	64	with	with	IN
60025	7843	65	a	a	DT
60025	7843	66	layer	layer	NN
60025	7843	67	of	of	IN
60025	7843	68	seasoning	seasoning	NN
60025	7843	69	.	.	.
60025	7844	1	Then	then	RB
60025	7844	2	fill	fill	VB
60025	7844	3	up	up	RP
60025	7844	4	to	to	IN
60025	7844	5	the	the	DT
60025	7844	6	top	top	NN
60025	7844	7	with	with	IN
60025	7844	8	cold	cold	JJ
60025	7844	9	cider	cider	NN
60025	7844	10	vinegar	vinegar	NN
60025	7844	11	;	;	,
60025	7844	12	adding	add	VBG
60025	7844	13	at	at	IN
60025	7844	14	the	the	DT
60025	7844	15	last	last	JJ
60025	7844	16	a	a	DT
60025	7844	17	table	table	NN
60025	7844	18	-	-	HYPH
60025	7844	19	spoonful	spoonful	JJ
60025	7844	20	of	of	IN
60025	7844	21	sweet	sweet	JJ
60025	7844	22	oil	oil	NN
60025	7844	23	.	.	.
60025	7845	1	Cover	cover	VB
60025	7845	2	the	the	DT
60025	7845	3	jar	jar	NN
60025	7845	4	closely	closely	RB
60025	7845	5	.	.	.
60025	7846	1	This	this	DT
60025	7846	2	will	will	MD
60025	7846	3	be	be	VB
60025	7846	4	found	find	VBN
60025	7846	5	a	a	DT
60025	7846	6	very	very	RB
60025	7846	7	nice	nice	JJ
60025	7846	8	pickle	pickle	NN
60025	7846	9	,	,	,
60025	7846	10	and	and	CC
60025	7846	11	is	be	VBZ
60025	7846	12	easily	easily	RB
60025	7846	13	made	make	VBN
60025	7846	14	,	,	,
60025	7846	15	as	as	IN
60025	7846	16	it	-PRON-	PRP
60025	7846	17	requires	require	VBZ
60025	7846	18	no	no	DT
60025	7846	19	cooking	cooking	NN
60025	7846	20	.	.	.
60025	7847	1	After	after	IN
60025	7847	2	the	the	DT
60025	7847	3	tomatas	tomata	NNS
60025	7847	4	are	be	VBP
60025	7847	5	all	all	RB
60025	7847	6	gone	go	VBN
60025	7847	7	,	,	,
60025	7847	8	the	the	DT
60025	7847	9	liquid	liquid	NN
60025	7847	10	remaining	remain	VBG
60025	7847	11	in	in	IN
60025	7847	12	the	the	DT
60025	7847	13	jar	jar	NN
60025	7847	14	may	may	MD
60025	7847	15	be	be	VB
60025	7847	16	used	use	VBN
60025	7847	17	as	as	IN
60025	7847	18	catchup	catchup	NN
60025	7847	19	.	.	.
60025	7848	1	RED	red	JJ
60025	7848	2	TOMATA	TOMATA	NNP
60025	7848	3	PICKLES.--Fill	pickles.--fill	NN
60025	7848	4	three	three	CD
60025	7848	5	quarters	quarter	NNS
60025	7848	6	of	of	IN
60025	7848	7	a	a	DT
60025	7848	8	jar	jar	NN
60025	7848	9	with	with	IN
60025	7848	10	small	small	JJ
60025	7848	11	,	,	,
60025	7848	12	round	round	JJ
60025	7848	13	,	,	,
60025	7848	14	button	button	NN
60025	7848	15	tomatas	tomata	NNS
60025	7848	16	when	when	WRB
60025	7848	17	quite	quite	RB
60025	7848	18	ripe	ripe	JJ
60025	7848	19	.	.	.
60025	7849	1	Put	put	VB
60025	7849	2	them	-PRON-	PRP
60025	7849	3	in	in	IN
60025	7849	4	whole	whole	NN
60025	7849	5	,	,	,
60025	7849	6	and	and	CC
60025	7849	7	then	then	RB
60025	7849	8	pour	pour	VB
60025	7849	9	over	over	IN
60025	7849	10	them	-PRON-	PRP
60025	7849	11	sufficient	sufficient	JJ
60025	7849	12	cold	cold	JJ
60025	7849	13	vinegar	vinegar	NN
60025	7849	14	(	(	-LRB-
60025	7849	15	highly	highly	RB
60025	7849	16	flavoured	flavour	VBN
60025	7849	17	with	with	IN
60025	7849	18	mace	mace	NN
60025	7849	19	,	,	,
60025	7849	20	cloves	clove	NNS
60025	7849	21	,	,	,
60025	7849	22	and	and	CC
60025	7849	23	whole	whole	JJ
60025	7849	24	black	black	JJ
60025	7849	25	pepper	pepper	NN
60025	7849	26	)	)	-RRB-
60025	7849	27	to	to	TO
60025	7849	28	raise	raise	VB
60025	7849	29	them	-PRON-	PRP
60025	7849	30	to	to	IN
60025	7849	31	the	the	DT
60025	7849	32	top	top	NN
60025	7849	33	.	.	.
60025	7850	1	Add	add	VB
60025	7850	2	a	a	DT
60025	7850	3	table	table	NN
60025	7850	4	-	-	HYPH
60025	7850	5	spoonful	spoonful	JJ
60025	7850	6	of	of	IN
60025	7850	7	sweet	sweet	JJ
60025	7850	8	oil	oil	NN
60025	7850	9	,	,	,
60025	7850	10	and	and	CC
60025	7850	11	cover	cover	VB
60025	7850	12	the	the	DT
60025	7850	13	jar	jar	NN
60025	7850	14	closely	closely	RB
60025	7850	15	.	.	.
60025	7851	1	HASHED	HASHED	NNP
60025	7851	2	VEAL.--Always	veal.--alway	NNS
60025	7851	3	save	save	VB
60025	7851	4	the	the	DT
60025	7851	5	gravy	gravy	NN
60025	7851	6	of	of	IN
60025	7851	7	roast	roast	NN
60025	7851	8	meat	meat	NN
60025	7851	9	.	.	.
60025	7852	1	Having	have	VBG
60025	7852	2	skimmed	skim	VBN
60025	7852	3	off	off	RP
60025	7852	4	the	the	DT
60025	7852	5	fat	fat	NN
60025	7852	6	,	,	,
60025	7852	7	and	and	CC
60025	7852	8	poured	pour	VBD
60025	7852	9	the	the	DT
60025	7852	10	gravy	gravy	NN
60025	7852	11	through	through	IN
60025	7852	12	a	a	DT
60025	7852	13	strainer	strainer	NN
60025	7852	14	into	into	IN
60025	7852	15	a	a	DT
60025	7852	16	jar	jar	NN
60025	7852	17	,	,	,
60025	7852	18	cover	cover	VB
60025	7852	19	it	-PRON-	PRP
60025	7852	20	closely	closely	RB
60025	7852	21	,	,	,
60025	7852	22	and	and	CC
60025	7852	23	set	set	VBD
60025	7852	24	it	-PRON-	PRP
60025	7852	25	away	away	RB
60025	7852	26	in	in	IN
60025	7852	27	a	a	DT
60025	7852	28	refrigerator	refrigerator	NN
60025	7852	29	,	,	,
60025	7852	30	or	or	CC
60025	7852	31	some	some	DT
60025	7852	32	very	very	RB
60025	7852	33	cold	cold	JJ
60025	7852	34	place	place	NN
60025	7852	35	,	,	,
60025	7852	36	till	till	IN
60025	7852	37	next	next	JJ
60025	7852	38	day	day	NN
60025	7852	39	.	.	.
60025	7853	1	When	when	WRB
60025	7853	2	cold	cold	JJ
60025	7853	3	meat	meat	NN
60025	7853	4	is	be	VBZ
60025	7853	5	hashed	hash	VBN
60025	7853	6	or	or	CC
60025	7853	7	otherwise	otherwise	RB
60025	7853	8	recooked	recooke	VBN
60025	7853	9	,	,	,
60025	7853	10	it	-PRON-	PRP
60025	7853	11	is	be	VBZ
60025	7853	12	best	good	JJS
60025	7853	13	to	to	TO
60025	7853	14	do	do	VB
60025	7853	15	it	-PRON-	PRP
60025	7853	16	in	in	IN
60025	7853	17	its	-PRON-	PRP$
60025	7853	18	own	own	JJ
60025	7853	19	gravy	gravy	NN
60025	7853	20	,	,	,
60025	7853	21	and	and	CC
60025	7853	22	without	without	IN
60025	7853	23	the	the	DT
60025	7853	24	addition	addition	NN
60025	7853	25	of	of	IN
60025	7853	26	water	water	NN
60025	7853	27	.	.	.
60025	7854	1	Take	take	VB
60025	7854	2	some	some	DT
60025	7854	3	cold	cold	JJ
60025	7854	4	roast	roast	NN
60025	7854	5	veal	veal	NN
60025	7854	6	,	,	,
60025	7854	7	and	and	CC
60025	7854	8	cut	cut	VBD
60025	7854	9	it	-PRON-	PRP
60025	7854	10	into	into	IN
60025	7854	11	small	small	JJ
60025	7854	12	mouthfuls	mouthful	NNS
60025	7854	13	.	.	.
60025	7855	1	Put	put	VB
60025	7855	2	it	-PRON-	PRP
60025	7855	3	into	into	IN
60025	7855	4	a	a	DT
60025	7855	5	skillet	skillet	JJ
60025	7855	6	or	or	CC
60025	7855	7	stew	stew	NN
60025	7855	8	-	-	HYPH
60025	7855	9	pan	pan	NN
60025	7855	10	,	,	,
60025	7855	11	without	without	IN
60025	7855	12	a	a	DT
60025	7855	13	drop	drop	NN
60025	7855	14	of	of	IN
60025	7855	15	water	water	NN
60025	7855	16	.	.	.
60025	7856	1	Add	add	VB
60025	7856	2	to	to	IN
60025	7856	3	it	-PRON-	PRP
60025	7856	4	the	the	DT
60025	7856	5	veal	veal	NN
60025	7856	6	gravy	gravy	NN
60025	7856	7	that	that	WDT
60025	7856	8	was	be	VBD
60025	7856	9	left	leave	VBN
60025	7856	10	the	the	DT
60025	7856	11	preceding	precede	VBG
60025	7856	12	day	day	NN
60025	7856	13	,	,	,
60025	7856	14	and	and	CC
60025	7856	15	a	a	DT
60025	7856	16	small	small	JJ
60025	7856	17	lump	lump	NN
60025	7856	18	of	of	IN
60025	7856	19	fresh	fresh	JJ
60025	7856	20	butter	butter	NN
60025	7856	21	.	.	.
60025	7857	1	Cover	cover	VB
60025	7857	2	the	the	DT
60025	7857	3	skillet	skillet	NN
60025	7857	4	,	,	,
60025	7857	5	and	and	CC
60025	7857	6	let	let	VB
60025	7857	7	the	the	DT
60025	7857	8	hash	hash	NN
60025	7857	9	stew	stew	NN
60025	7857	10	over	over	IN
60025	7857	11	the	the	DT
60025	7857	12	fire	fire	NN
60025	7857	13	for	for	IN
60025	7857	14	half	half	PDT
60025	7857	15	an	an	DT
60025	7857	16	hour	hour	NN
60025	7857	17	.	.	.
60025	7858	1	Then	then	RB
60025	7858	2	put	put	VB
60025	7858	3	to	to	IN
60025	7858	4	it	-PRON-	PRP
60025	7858	5	a	a	DT
60025	7858	6	large	large	JJ
60025	7858	7	table	table	NN
60025	7858	8	-	-	HYPH
60025	7858	9	spoonful	spoonful	JJ
60025	7858	10	of	of	IN
60025	7858	11	tomata	tomata	NNP
60025	7858	12	catchup	catchup	NNP
60025	7858	13	;	;	:
60025	7858	14	or	or	CC
60025	7858	15	more	more	RBR
60025	7858	16	,	,	,
60025	7858	17	according	accord	VBG
60025	7858	18	to	to	IN
60025	7858	19	the	the	DT
60025	7858	20	quantity	quantity	NN
60025	7858	21	of	of	IN
60025	7858	22	meat	meat	NN
60025	7858	23	.	.	.
60025	7859	1	One	one	CD
60025	7859	2	large	large	JJ
60025	7859	3	table	table	NN
60025	7859	4	-	-	HYPH
60025	7859	5	spoonful	spoonful	JJ
60025	7859	6	of	of	IN
60025	7859	7	catchup	catchup	NNP
60025	7859	8	will	will	MD
60025	7859	9	suffice	suffice	VB
60025	7859	10	for	for	IN
60025	7859	11	as	as	RB
60025	7859	12	much	much	JJ
60025	7859	13	hash	hash	NN
60025	7859	14	as	as	IN
60025	7859	15	will	will	MD
60025	7859	16	fill	fill	VB
60025	7859	17	a	a	DT
60025	7859	18	soup	soup	NN
60025	7859	19	-	-	HYPH
60025	7859	20	plate	plate	NN
60025	7859	21	.	.	.
60025	7860	1	After	after	IN
60025	7860	2	the	the	DT
60025	7860	3	catchup	catchup	NN
60025	7860	4	is	be	VBZ
60025	7860	5	in	in	RB
60025	7860	6	,	,	,
60025	7860	7	cover	cover	VB
60025	7860	8	the	the	DT
60025	7860	9	hash	hash	NN
60025	7860	10	,	,	,
60025	7860	11	and	and	CC
60025	7860	12	let	let	VB
60025	7860	13	it	-PRON-	PRP
60025	7860	14	stew	stew	VB
60025	7860	15	half	half	PDT
60025	7860	16	an	an	DT
60025	7860	17	hour	hour	NN
60025	7860	18	longer	long	RBR
60025	7860	19	.	.	.
60025	7861	1	This	this	DT
60025	7861	2	is	be	VBZ
60025	7861	3	the	the	DT
60025	7861	4	very	very	RB
60025	7861	5	best	good	JJS
60025	7861	6	way	way	NN
60025	7861	7	of	of	IN
60025	7861	8	dressing	dress	VBG
60025	7861	9	cold	cold	JJ
60025	7861	10	veal	veal	NN
60025	7861	11	for	for	IN
60025	7861	12	breakfast	breakfast	NN
60025	7861	13	.	.	.
60025	7862	1	Observe	observe	VB
60025	7862	2	that	that	IN
60025	7862	3	there	there	EX
60025	7862	4	must	must	MD
60025	7862	5	be	be	VB
60025	7862	6	no	no	DT
60025	7862	7	water	water	NN
60025	7862	8	about	about	IN
60025	7862	9	it	-PRON-	PRP
60025	7862	10	.	.	.
60025	7863	1	Cold	cold	JJ
60025	7863	2	roast	roast	NN
60025	7863	3	beef	beef	NN
60025	7863	4	,	,	,
60025	7863	5	mutton	mutton	NN
60025	7863	6	,	,	,
60025	7863	7	or	or	CC
60025	7863	8	pork	pork	NN
60025	7863	9	,	,	,
60025	7863	10	may	may	MD
60025	7863	11	be	be	VB
60025	7863	12	hashed	hash	VBN
60025	7863	13	in	in	IN
60025	7863	14	this	this	DT
60025	7863	15	manner	manner	NN
60025	7863	16	;	;	:
60025	7863	17	but	but	CC
60025	7863	18	hashed	hashed	JJ
60025	7863	19	veal	veal	NN
60025	7863	20	is	be	VBZ
60025	7863	21	best	good	JJS
60025	7863	22	.	.	.
60025	7864	1	You	-PRON-	PRP
60025	7864	2	may	may	MD
60025	7864	3	also	also	RB
60025	7864	4	hash	hash	VB
60025	7864	5	cold	cold	JJ
60025	7864	6	poultry	poultry	NN
60025	7864	7	,	,	,
60025	7864	8	or	or	CC
60025	7864	9	rabbits	rabbit	NNS
60025	7864	10	,	,	,
60025	7864	11	by	by	IN
60025	7864	12	cutting	cut	VBG
60025	7864	13	them	-PRON-	PRP
60025	7864	14	in	in	IN
60025	7864	15	small	small	JJ
60025	7864	16	bits	bit	NNS
60025	7864	17	,	,	,
60025	7864	18	and	and	CC
60025	7864	19	stewing	stew	VBG
60025	7864	20	them	-PRON-	PRP
60025	7864	21	in	in	IN
60025	7864	22	gravy	gravy	NN
60025	7864	23	,	,	,
60025	7864	24	adding	add	VBG
60025	7864	25	mushroom	mushroom	NN
60025	7864	26	catchup	catchup	NN
60025	7864	27	instead	instead	RB
60025	7864	28	of	of	IN
60025	7864	29	tomata	tomata	NNP
60025	7864	30	.	.	.
60025	7865	1	FRENCH	FRENCH	NNP
60025	7865	2	CHICKEN	CHICKEN	NNS
60025	7865	3	SALAD.--Take	salad.--take	VBP
60025	7865	4	a	a	DT
60025	7865	5	large	large	JJ
60025	7865	6	,	,	,
60025	7865	7	fine	fine	JJ
60025	7865	8	,	,	,
60025	7865	9	cold	cold	JJ
60025	7865	10	fowl	fowl	NN
60025	7865	11	,	,	,
60025	7865	12	and	and	CC
60025	7865	13	having	have	VBG
60025	7865	14	removed	remove	VBN
60025	7865	15	the	the	DT
60025	7865	16	skin	skin	NN
60025	7865	17	and	and	CC
60025	7865	18	fat	fat	NN
60025	7865	19	,	,	,
60025	7865	20	cut	cut	VBD
60025	7865	21	the	the	DT
60025	7865	22	flesh	flesh	NN
60025	7865	23	from	from	IN
60025	7865	24	the	the	DT
60025	7865	25	bones	bone	NNS
60025	7865	26	in	in	IN
60025	7865	27	very	very	RB
60025	7865	28	small	small	JJ
60025	7865	29	shreds	shred	NNS
60025	7865	30	,	,	,
60025	7865	31	not	not	RB
60025	7865	32	more	more	JJR
60025	7865	33	than	than	IN
60025	7865	34	an	an	DT
60025	7865	35	inch	inch	NN
60025	7865	36	long	long	RB
60025	7865	37	.	.	.
60025	7866	1	The	the	DT
60025	7866	2	dressing	dressing	NN
60025	7866	3	should	should	MD
60025	7866	4	not	not	RB
60025	7866	5	be	be	VB
60025	7866	6	made	make	VBN
60025	7866	7	till	till	IN
60025	7866	8	immediately	immediately	RB
60025	7866	9	before	before	IN
60025	7866	10	it	-PRON-	PRP
60025	7866	11	goes	go	VBZ
60025	7866	12	to	to	IN
60025	7866	13	table	table	NN
60025	7866	14	.	.	.
60025	7867	1	Have	have	VBP
60025	7867	2	ready	ready	JJ
60025	7867	3	half	half	PDT
60025	7867	4	a	a	DT
60025	7867	5	dozen	dozen	NN
60025	7867	6	or	or	CC
60025	7867	7	more	more	RBR
60025	7867	8	hard	hard	RB
60025	7867	9	-	-	HYPH
60025	7867	10	boiled	boil	VBN
60025	7867	11	eggs	egg	NNS
60025	7867	12	.	.	.
60025	7868	1	Cut	cut	VB
60025	7868	2	up	up	RP
60025	7868	3	the	the	DT
60025	7868	4	yolks	yolk	NNS
60025	7868	5	upon	upon	IN
60025	7868	6	a	a	DT
60025	7868	7	plate	plate	NN
60025	7868	8	,	,	,
60025	7868	9	and	and	CC
60025	7868	10	with	with	IN
60025	7868	11	the	the	DT
60025	7868	12	back	back	NN
60025	7868	13	of	of	IN
60025	7868	14	a	a	DT
60025	7868	15	wooden	wooden	JJ
60025	7868	16	spoon	spoon	NN
60025	7868	17	mash	mash	NN
60025	7868	18	them	-PRON-	PRP
60025	7868	19	to	to	IN
60025	7868	20	a	a	DT
60025	7868	21	paste	paste	NN
60025	7868	22	,	,	,
60025	7868	23	adding	add	VBG
60025	7868	24	a	a	DT
60025	7868	25	small	small	JJ
60025	7868	26	salt	salt	NN
60025	7868	27	-	-	HYPH
60025	7868	28	spoonful	spoonful	JJ
60025	7868	29	of	of	IN
60025	7868	30	salt	salt	NN
60025	7868	31	,	,	,
60025	7868	32	rather	rather	RB
60025	7868	33	more	more	JJR
60025	7868	34	of	of	IN
60025	7868	35	cayenne	cayenne	NN
60025	7868	36	pepper	pepper	NN
60025	7868	37	,	,	,
60025	7868	38	and	and	CC
60025	7868	39	a	a	DT
60025	7868	40	large	large	JJ
60025	7868	41	tea	tea	NN
60025	7868	42	-	-	HYPH
60025	7868	43	spoonful	spoonful	JJ
60025	7868	44	of	of	IN
60025	7868	45	made	make	VBN
60025	7868	46	mustard	mustard	NN
60025	7868	47	.	.	.
60025	7869	1	Mix	mix	VB
60025	7869	2	them	-PRON-	PRP
60025	7869	3	well	well	RB
60025	7869	4	together	together	RB
60025	7869	5	;	;	:
60025	7869	6	then	then	RB
60025	7869	7	add	add	VB
60025	7869	8	two	two	CD
60025	7869	9	large	large	JJ
60025	7869	10	table	table	NN
60025	7869	11	-	-	HYPH
60025	7869	12	spoonfuls	spoonful	NNS
60025	7869	13	of	of	IN
60025	7869	14	salad	salad	NN
60025	7869	15	oil	oil	NN
60025	7869	16	,	,	,
60025	7869	17	and	and	CC
60025	7869	18	one	one	CD
60025	7869	19	of	of	IN
60025	7869	20	the	the	DT
60025	7869	21	best	good	JJS
60025	7869	22	cider	cider	NN
60025	7869	23	vinegar	vinegar	NN
60025	7869	24	.	.	.
60025	7870	1	All	all	PDT
60025	7870	2	these	these	DT
60025	7870	3	ingredients	ingredient	NNS
60025	7870	4	for	for	IN
60025	7870	5	the	the	DT
60025	7870	6	dressing	dressing	NN
60025	7870	7	,	,	,
60025	7870	8	must	must	MD
60025	7870	9	be	be	VB
60025	7870	10	mixed	mix	VBN
60025	7870	11	to	to	IN
60025	7870	12	a	a	DT
60025	7870	13	fine	fine	JJ
60025	7870	14	,	,	,
60025	7870	15	smooth	smooth	JJ
60025	7870	16	,	,	,
60025	7870	17	stiff	stiff	JJ
60025	7870	18	,	,	,
60025	7870	19	yellow	yellow	JJ
60025	7870	20	paste	paste	NN
60025	7870	21	.	.	.
60025	7871	1	Lay	lay	VB
60025	7871	2	the	the	DT
60025	7871	3	shred	shre	VBN
60025	7871	4	chicken	chicken	NN
60025	7871	5	in	in	IN
60025	7871	6	a	a	DT
60025	7871	7	nice	nice	JJ
60025	7871	8	even	even	RB
60025	7871	9	heap	heap	NN
60025	7871	10	,	,	,
60025	7871	11	upon	upon	IN
60025	7871	12	the	the	DT
60025	7871	13	middle	middle	NN
60025	7871	14	of	of	IN
60025	7871	15	a	a	DT
60025	7871	16	flat	flat	JJ
60025	7871	17	dish	dish	NN
60025	7871	18	,	,	,
60025	7871	19	smoothing	smooth	VBG
60025	7871	20	it	-PRON-	PRP
60025	7871	21	,	,	,
60025	7871	22	and	and	CC
60025	7871	23	making	make	VBG
60025	7871	24	it	-PRON-	PRP
60025	7871	25	circular	circular	JJ
60025	7871	26	or	or	CC
60025	7871	27	oval	oval	NN
60025	7871	28	with	with	IN
60025	7871	29	the	the	DT
60025	7871	30	back	back	NN
60025	7871	31	of	of	IN
60025	7871	32	a	a	DT
60025	7871	33	spoon	spoon	NN
60025	7871	34	,	,	,
60025	7871	35	and	and	CC
60025	7871	36	flattening	flatten	VBG
60025	7871	37	the	the	DT
60025	7871	38	top	top	NN
60025	7871	39	.	.	.
60025	7872	1	Then	then	RB
60025	7872	2	cover	cover	VB
60025	7872	3	it	-PRON-	PRP
60025	7872	4	thickly	thickly	RB
60025	7872	5	and	and	CC
60025	7872	6	smoothly	smoothly	RB
60025	7872	7	with	with	IN
60025	7872	8	the	the	DT
60025	7872	9	dressing	dressing	NN
60025	7872	10	,	,	,
60025	7872	11	or	or	CC
60025	7872	12	paste	paste	NN
60025	7872	13	of	of	IN
60025	7872	14	seasoned	season	VBN
60025	7872	15	yolk	yolk	NNP
60025	7872	16	of	of	IN
60025	7872	17	egg	egg	NNP
60025	7872	18	,	,	,
60025	7872	19	&	&	CC
60025	7872	20	c.	c.	NNP
60025	7872	21	Have	have	VBP
60025	7872	22	ready	ready	JJ
60025	7872	23	a	a	DT
60025	7872	24	large	large	JJ
60025	7872	25	head	head	NN
60025	7872	26	of	of	IN
60025	7872	27	lettuce	lettuce	NN
60025	7872	28	that	that	WDT
60025	7872	29	has	have	VBZ
60025	7872	30	been	be	VBN
60025	7872	31	picked	pick	VBN
60025	7872	32	,	,	,
60025	7872	33	and	and	CC
60025	7872	34	washed	wash	VBD
60025	7872	35	in	in	IN
60025	7872	36	cold	cold	JJ
60025	7872	37	water	water	NN
60025	7872	38	;	;	:
60025	7872	39	and	and	CC
60025	7872	40	,	,	,
60025	7872	41	cutting	cut	VBG
60025	7872	42	up	up	RP
60025	7872	43	the	the	DT
60025	7872	44	best	good	JJS
60025	7872	45	parts	part	NNS
60025	7872	46	of	of	IN
60025	7872	47	it	-PRON-	PRP
60025	7872	48	very	very	RB
60025	7872	49	small	small	JJ
60025	7872	50	,	,	,
60025	7872	51	mix	mix	VB
60025	7872	52	the	the	DT
60025	7872	53	lettuce	lettuce	NN
60025	7872	54	with	with	IN
60025	7872	55	a	a	DT
60025	7872	56	portion	portion	NN
60025	7872	57	of	of	IN
60025	7872	58	the	the	DT
60025	7872	59	hard	hard	RB
60025	7872	60	-	-	HYPH
60025	7872	61	boiled	boil	VBN
60025	7872	62	white	white	NN
60025	7872	63	of	of	IN
60025	7872	64	egg	egg	NNP
60025	7872	65	minced	mince	VBN
60025	7872	66	fine	fine	JJ
60025	7872	67	.	.	.
60025	7873	1	Lay	lay	VB
60025	7873	2	the	the	DT
60025	7873	3	chopped	chop	VBN
60025	7873	4	lettuce	lettuce	NN
60025	7873	5	all	all	DT
60025	7873	6	round	round	IN
60025	7873	7	the	the	DT
60025	7873	8	heap	heap	NN
60025	7873	9	of	of	IN
60025	7873	10	shred	shred	NNP
60025	7873	11	chicken	chicken	NNP
60025	7873	12	,	,	,
60025	7873	13	&	&	CC
60025	7873	14	c.	c.	NNP
60025	7873	15	Then	then	RB
60025	7873	16	ornament	ornament	VBD
60025	7873	17	the	the	DT
60025	7873	18	surface	surface	NN
60025	7873	19	with	with	IN
60025	7873	20	very	very	RB
60025	7873	21	small	small	JJ
60025	7873	22	bits	bit	NNS
60025	7873	23	of	of	IN
60025	7873	24	boiled	boil	VBN
60025	7873	25	red	red	JJ
60025	7873	26	beets	beet	NNS
60025	7873	27	,	,	,
60025	7873	28	and	and	CC
60025	7873	29	green	green	JJ
60025	7873	30	pickled	pickle	VBN
60025	7873	31	cucumbers	cucumber	NNS
60025	7873	32	,	,	,
60025	7873	33	cut	cut	VBN
60025	7873	34	into	into	IN
60025	7873	35	slips	slip	NNS
60025	7873	36	and	and	CC
60025	7873	37	dots	dot	NNS
60025	7873	38	,	,	,
60025	7873	39	and	and	CC
60025	7873	40	arranged	arrange	VBD
60025	7873	41	in	in	IN
60025	7873	42	a	a	DT
60025	7873	43	pretty	pretty	JJ
60025	7873	44	pattern	pattern	NN
60025	7873	45	upon	upon	IN
60025	7873	46	the	the	DT
60025	7873	47	yellow	yellow	JJ
60025	7873	48	ground	ground	NN
60025	7873	49	of	of	IN
60025	7873	50	the	the	DT
60025	7873	51	coating	coating	NN
60025	7873	52	that	that	WDT
60025	7873	53	covers	cover	VBZ
60025	7873	54	the	the	DT
60025	7873	55	chicken	chicken	NN
60025	7873	56	.	.	.
60025	7874	1	After	after	IN
60025	7874	2	taking	take	VBG
60025	7874	3	on	on	RP
60025	7874	4	your	-PRON-	PRP$
60025	7874	5	plate	plate	NN
60025	7874	6	a	a	DT
60025	7874	7	portion	portion	NN
60025	7874	8	of	of	IN
60025	7874	9	each	each	DT
60025	7874	10	part	part	NN
60025	7874	11	of	of	IN
60025	7874	12	the	the	DT
60025	7874	13	salad	salad	NN
60025	7874	14	,	,	,
60025	7874	15	mix	mix	VB
60025	7874	16	all	all	RB
60025	7874	17	together	together	RB
60025	7874	18	before	before	IN
60025	7874	19	eating	eat	VBG
60025	7874	20	it	-PRON-	PRP
60025	7874	21	.	.	.
60025	7875	1	Do	do	VBP
60025	7875	2	not	not	RB
60025	7875	3	use	use	VB
60025	7875	4	for	for	IN
60025	7875	5	this	this	DT
60025	7875	6	,	,	,
60025	7875	7	or	or	CC
60025	7875	8	any	any	DT
60025	7875	9	other	other	JJ
60025	7875	10	purpose	purpose	NN
60025	7875	11	,	,	,
60025	7875	12	the	the	DT
60025	7875	13	violently	violently	RB
60025	7875	14	and	and	CC
60025	7875	15	disagreeable	disagreeable	JJ
60025	7875	16	sharp	sharp	JJ
60025	7875	17	vinegar	vinegar	NN
60025	7875	18	that	that	WDT
60025	7875	19	is	be	VBZ
60025	7875	20	improperly	improperly	RB
60025	7875	21	sold	sell	VBN
60025	7875	22	in	in	IN
60025	7875	23	many	many	JJ
60025	7875	24	of	of	IN
60025	7875	25	the	the	DT
60025	7875	26	grocery	grocery	NN
60025	7875	27	stores	store	NNS
60025	7875	28	,	,	,
60025	7875	29	and	and	CC
60025	7875	30	is	be	VBZ
60025	7875	31	made	make	VBN
60025	7875	32	entirely	entirely	RB
60025	7875	33	of	of	IN
60025	7875	34	chemical	chemical	JJ
60025	7875	35	acids	acid	NNS
60025	7875	36	.	.	.
60025	7876	1	Some	some	DT
60025	7876	2	of	of	IN
60025	7876	3	these	these	DT
60025	7876	4	employed	employ	VBN
60025	7876	5	for	for	IN
60025	7876	6	making	make	VBG
60025	7876	7	vinegar	vinegar	NN
60025	7876	8	,	,	,
60025	7876	9	are	be	VBP
60025	7876	10	so	so	RB
60025	7876	11	corrosive	corrosive	JJ
60025	7876	12	as	as	IN
60025	7876	13	to	to	TO
60025	7876	14	be	be	VB
60025	7876	15	absolutely	absolutely	RB
60025	7876	16	poisonous	poisonous	JJ
60025	7876	17	.	.	.
60025	7877	1	This	this	DT
60025	7877	2	vinegar	vinegar	NN
60025	7877	3	can	can	MD
60025	7877	4	always	always	RB
60025	7877	5	be	be	VB
60025	7877	6	known	know	VBN
60025	7877	7	by	by	IN
60025	7877	8	its	-PRON-	PRP$
60025	7877	9	very	very	RB
60025	7877	10	clear	clear	JJ
60025	7877	11	transparency	transparency	NN
60025	7877	12	,	,	,
60025	7877	13	and	and	CC
60025	7877	14	its	-PRON-	PRP$
60025	7877	15	excessive	excessive	JJ
60025	7877	16	pungency	pungency	NN
60025	7877	17	,	,	,
60025	7877	18	overpowering	overpower	VBG
60025	7877	19	entirely	entirely	RB
60025	7877	20	the	the	DT
60025	7877	21	taste	taste	NN
60025	7877	22	of	of	IN
60025	7877	23	every	every	DT
60025	7877	24	thing	thing	NN
60025	7877	25	with	with	IN
60025	7877	26	which	which	WDT
60025	7877	27	it	-PRON-	PRP
60025	7877	28	is	be	VBZ
60025	7877	29	mixed	mixed	JJ
60025	7877	30	;	;	:
60025	7877	31	and	and	CC
60025	7877	32	also	also	RB
60025	7877	33	by	by	IN
60025	7877	34	its	-PRON-	PRP$
60025	7877	35	entire	entire	JJ
60025	7877	36	destitution	destitution	NN
60025	7877	37	of	of	IN
60025	7877	38	the	the	DT
60025	7877	39	least	least	JJS
60025	7877	40	flavour	flavour	NN
60025	7877	41	resembling	resemble	VBG
60025	7877	42	wine	wine	NN
60025	7877	43	or	or	CC
60025	7877	44	cider	cider	NN
60025	7877	45	,	,	,
60025	7877	46	though	though	IN
60025	7877	47	it	-PRON-	PRP
60025	7877	48	is	be	VBZ
60025	7877	49	often	often	RB
60025	7877	50	sold	sell	VBN
60025	7877	51	as	as	IN
60025	7877	52	"	"	``
60025	7877	53	the	the	DT
60025	7877	54	best	good	JJS
60025	7877	55	white	white	JJ
60025	7877	56	vinegar	vinegar	NN
60025	7877	57	.	.	.
60025	7877	58	"	"	''
60025	7878	1	You	-PRON-	PRP
60025	7878	2	can	can	MD
60025	7878	3	always	always	RB
60025	7878	4	have	have	VB
60025	7878	5	good	good	JJ
60025	7878	6	wholesome	wholesome	JJ
60025	7878	7	vinegar	vinegar	NN
60025	7878	8	by	by	IN
60025	7878	9	setting	set	VBG
60025	7878	10	in	in	RP
60025	7878	11	the	the	DT
60025	7878	12	sun	sun	NN
60025	7878	13	with	with	IN
60025	7878	14	the	the	DT
60025	7878	15	cork	cork	NN
60025	7878	16	loosened	loosen	VBD
60025	7878	17	,	,	,
60025	7878	18	a	a	DT
60025	7878	19	vessel	vessel	NN
60025	7878	20	of	of	IN
60025	7878	21	cider	cider	NN
60025	7878	22	till	till	IN
60025	7878	23	it	-PRON-	PRP
60025	7878	24	becomes	become	VBZ
60025	7878	25	vinegar	vinegar	NN
60025	7878	26	.	.	.
60025	7879	1	In	in	IN
60025	7879	2	buying	buy	VBG
60025	7879	3	a	a	DT
60025	7879	4	keg	keg	NN
60025	7879	5	of	of	IN
60025	7879	6	vinegar	vinegar	NN
60025	7879	7	,	,	,
60025	7879	8	it	-PRON-	PRP
60025	7879	9	is	be	VBZ
60025	7879	10	best	good	JJS
60025	7879	11	to	to	TO
60025	7879	12	get	get	VB
60025	7879	13	it	-PRON-	PRP
60025	7879	14	of	of	IN
60025	7879	15	a	a	DT
60025	7879	16	farmer	farmer	NN
60025	7879	17	that	that	WDT
60025	7879	18	makes	make	VBZ
60025	7879	19	cider	cider	NN
60025	7879	20	.	.	.
60025	7880	1	NORMANDY	NORMANDY	NNP
60025	7880	2	SOUP.--Take	SOUP.--Take	VBD
60025	7880	3	four	four	CD
60025	7880	4	pounds	pound	NNS
60025	7880	5	of	of	IN
60025	7880	6	knuckle	knuckle	NN
60025	7880	7	of	of	IN
60025	7880	8	veal	veal	NN
60025	7880	9	.	.	.
60025	7881	1	Put	put	VB
60025	7881	2	it	-PRON-	PRP
60025	7881	3	into	into	IN
60025	7881	4	a	a	DT
60025	7881	5	soup	soup	NN
60025	7881	6	pot	pot	NN
60025	7881	7	with	with	IN
60025	7881	8	twenty	twenty	CD
60025	7881	9	common	common	JJ
60025	7881	10	-	-	HYPH
60025	7881	11	sized	sized	JJ
60025	7881	12	onions	onion	NNS
60025	7881	13	,	,	,
60025	7881	14	and	and	CC
60025	7881	15	about	about	RB
60025	7881	16	four	four	CD
60025	7881	17	quarts	quart	NNS
60025	7881	18	of	of	IN
60025	7881	19	water	water	NN
60025	7881	20	.	.	.
60025	7882	1	Let	let	VB
60025	7882	2	it	-PRON-	PRP
60025	7882	3	simmer	simmer	VB
60025	7882	4	slowly	slowly	RB
60025	7882	5	for	for	IN
60025	7882	6	two	two	CD
60025	7882	7	hours	hour	NNS
60025	7882	8	or	or	CC
60025	7882	9	more	more	JJR
60025	7882	10	.	.	.
60025	7883	1	Then	then	RB
60025	7883	2	put	put	VB
60025	7883	3	in	in	RP
60025	7883	4	about	about	RB
60025	7883	5	one	one	CD
60025	7883	6	third	third	NN
60025	7883	7	of	of	IN
60025	7883	8	a	a	DT
60025	7883	9	six	six	CD
60025	7883	10	-	-	HYPH
60025	7883	11	penny	penny	NN
60025	7883	12	loaf	loaf	NN
60025	7883	13	grated	grate	VBN
60025	7883	14	;	;	:
60025	7883	15	adding	add	VBG
60025	7883	16	a	a	DT
60025	7883	17	small	small	JJ
60025	7883	18	tea	tea	NN
60025	7883	19	-	-	HYPH
60025	7883	20	spoonful	spoonful	JJ
60025	7883	21	of	of	IN
60025	7883	22	salt	salt	NN
60025	7883	23	,	,	,
60025	7883	24	and	and	CC
60025	7883	25	not	not	RB
60025	7883	26	quite	quite	RB
60025	7883	27	that	that	DT
60025	7883	28	quantity	quantity	NN
60025	7883	29	of	of	IN
60025	7883	30	cayenne	cayenne	NN
60025	7883	31	pepper	pepper	NN
60025	7883	32	.	.	.
60025	7884	1	Let	let	VB
60025	7884	2	it	-PRON-	PRP
60025	7884	3	boil	boil	VB
60025	7884	4	two	two	CD
60025	7884	5	hours	hour	NNS
60025	7884	6	longer	long	RBR
60025	7884	7	.	.	.
60025	7885	1	Then	then	RB
60025	7885	2	take	take	VB
60025	7885	3	out	out	RP
60025	7885	4	the	the	DT
60025	7885	5	meat	meat	NN
60025	7885	6	,	,	,
60025	7885	7	and	and	CC
60025	7885	8	press	press	NN
60025	7885	9	and	and	CC
60025	7885	10	strain	strain	VB
60025	7885	11	the	the	DT
60025	7885	12	soup	soup	NN
60025	7885	13	through	through	IN
60025	7885	14	a	a	DT
60025	7885	15	large	large	JJ
60025	7885	16	sieve	sieve	NN
60025	7885	17	into	into	IN
60025	7885	18	a	a	DT
60025	7885	19	broad	broad	JJ
60025	7885	20	pan	pan	NN
60025	7885	21	.	.	.
60025	7886	1	Measure	measure	VB
60025	7886	2	it	-PRON-	PRP
60025	7886	3	,	,	,
60025	7886	4	and	and	CC
60025	7886	5	to	to	IN
60025	7886	6	every	every	DT
60025	7886	7	quart	quart	NN
60025	7886	8	of	of	IN
60025	7886	9	the	the	DT
60025	7886	10	soup	soup	NN
60025	7886	11	add	add	VBP
60025	7886	12	a	a	DT
60025	7886	13	pint	pint	NN
60025	7886	14	of	of	IN
60025	7886	15	cream	cream	NN
60025	7886	16	,	,	,
60025	7886	17	and	and	CC
60025	7886	18	about	about	RB
60025	7886	19	two	two	CD
60025	7886	20	ounces	ounce	NNS
60025	7886	21	of	of	IN
60025	7886	22	fresh	fresh	JJ
60025	7886	23	butter	butter	NN
60025	7886	24	divided	divide	VBN
60025	7886	25	into	into	IN
60025	7886	26	four	four	CD
60025	7886	27	bits	bit	NNS
60025	7886	28	,	,	,
60025	7886	29	and	and	CC
60025	7886	30	rolled	roll	VBN
60025	7886	31	in	in	IN
60025	7886	32	flour	flour	NN
60025	7886	33	.	.	.
60025	7887	1	Taste	taste	VB
60025	7887	2	the	the	DT
60025	7887	3	soup	soup	NN
60025	7887	4	,	,	,
60025	7887	5	and	and	CC
60025	7887	6	if	if	IN
60025	7887	7	you	-PRON-	PRP
60025	7887	8	think	think	VBP
60025	7887	9	it	-PRON-	PRP
60025	7887	10	requires	require	VBZ
60025	7887	11	additional	additional	JJ
60025	7887	12	seasoning	seasoning	NN
60025	7887	13	,	,	,
60025	7887	14	add	add	VB
60025	7887	15	a	a	DT
60025	7887	16	very	very	RB
60025	7887	17	little	little	JJ
60025	7887	18	more	more	JJR
60025	7887	19	salt	salt	NN
60025	7887	20	and	and	CC
60025	7887	21	cayenne	cayenne	NN
60025	7887	22	.	.	.
60025	7888	1	Always	always	RB
60025	7888	2	be	be	VB
60025	7888	3	careful	careful	JJ
60025	7888	4	not	not	RB
60025	7888	5	to	to	TO
60025	7888	6	season	season	VB
60025	7888	7	soup	soup	NN
60025	7888	8	highly	highly	RB
60025	7888	9	;	;	:
60025	7888	10	as	as	IN
60025	7888	11	it	-PRON-	PRP
60025	7888	12	is	be	VBZ
60025	7888	13	very	very	RB
60025	7888	14	easy	easy	JJ
60025	7888	15	for	for	IN
60025	7888	16	those	those	DT
60025	7888	17	who	who	WP
60025	7888	18	like	like	VBP
60025	7888	19	them	-PRON-	PRP
60025	7888	20	to	to	TO
60025	7888	21	add	add	VB
60025	7888	22	more	more	JJR
60025	7888	23	salt	salt	NN
60025	7888	24	and	and	CC
60025	7888	25	pepper	pepper	NN
60025	7888	26	,	,	,
60025	7888	27	after	after	IN
60025	7888	28	tasting	taste	VBG
60025	7888	29	it	-PRON-	PRP
60025	7888	30	at	at	IN
60025	7888	31	table	table	NN
60025	7888	32	.	.	.
60025	7889	1	Put	put	VB
60025	7889	2	the	the	DT
60025	7889	3	soup	soup	NN
60025	7889	4	again	again	RB
60025	7889	5	over	over	IN
60025	7889	6	the	the	DT
60025	7889	7	fire	fire	NN
60025	7889	8	,	,	,
60025	7889	9	and	and	CC
60025	7889	10	let	let	VB
60025	7889	11	it	-PRON-	PRP
60025	7889	12	just	just	RB
60025	7889	13	come	come	VB
60025	7889	14	to	to	IN
60025	7889	15	a	a	DT
60025	7889	16	boil	boil	NN
60025	7889	17	.	.	.
60025	7890	1	Then	then	RB
60025	7890	2	serve	serve	VB
60025	7890	3	it	-PRON-	PRP
60025	7890	4	up	up	RP
60025	7890	5	.	.	.
60025	7891	1	These	these	DT
60025	7891	2	proportions	proportion	NNS
60025	7891	3	of	of	IN
60025	7891	4	the	the	DT
60025	7891	5	ingredients	ingredient	NNS
60025	7891	6	ought	ought	MD
60025	7891	7	to	to	TO
60025	7891	8	make	make	VB
60025	7891	9	a	a	DT
60025	7891	10	tureen	tureen	NN
60025	7891	11	-	-	HYPH
60025	7891	12	full	full	JJ
60025	7891	13	.	.	.
60025	7892	1	This	this	DT
60025	7892	2	soup	soup	NN
60025	7892	3	is	be	VBZ
60025	7892	4	a	a	DT
60025	7892	5	very	very	RB
60025	7892	6	fine	fine	JJ
60025	7892	7	one	one	NN
60025	7892	8	for	for	IN
60025	7892	9	dinner	dinner	NN
60025	7892	10	company	company	NN
60025	7892	11	.	.	.
60025	7893	1	The	the	DT
60025	7893	2	taste	taste	NN
60025	7893	3	of	of	IN
60025	7893	4	the	the	DT
60025	7893	5	onions	onion	NNS
60025	7893	6	becomes	become	VBZ
60025	7893	7	so	so	RB
60025	7893	8	mild	mild	JJ
60025	7893	9	as	as	IN
60025	7893	10	to	to	TO
60025	7893	11	be	be	VB
60025	7893	12	just	just	RB
60025	7893	13	agreeably	agreeably	RB
60025	7893	14	perceptible	perceptible	JJ
60025	7893	15	;	;	:
60025	7893	16	particularly	particularly	RB
60025	7893	17	in	in	IN
60025	7893	18	autumn	autumn	NN
60025	7893	19	when	when	WRB
60025	7893	20	the	the	DT
60025	7893	21	onions	onion	NNS
60025	7893	22	are	be	VBP
60025	7893	23	young	young	JJ
60025	7893	24	and	and	CC
60025	7893	25	fresh	fresh	JJ
60025	7893	26	.	.	.
60025	7894	1	In	in	IN
60025	7894	2	cool	cool	JJ
60025	7894	3	weather	weather	NN
60025	7894	4	it	-PRON-	PRP
60025	7894	5	may	may	MD
60025	7894	6	be	be	VB
60025	7894	7	made	make	VBN
60025	7894	8	the	the	DT
60025	7894	9	day	day	NN
60025	7894	10	before	before	RB
60025	7894	11	;	;	:
60025	7894	12	but	but	CC
60025	7894	13	in	in	IN
60025	7894	14	this	this	DT
60025	7894	15	case	case	NN
60025	7894	16	,	,	,
60025	7894	17	when	when	WRB
60025	7894	18	done	do	VBN
60025	7894	19	,	,	,
60025	7894	20	it	-PRON-	PRP
60025	7894	21	must	must	MD
60025	7894	22	be	be	VB
60025	7894	23	set	set	VBN
60025	7894	24	on	on	IN
60025	7894	25	ice	ice	NN
60025	7894	26	,	,	,
60025	7894	27	and	and	CC
60025	7894	28	the	the	DT
60025	7894	29	cream	cream	NN
60025	7894	30	and	and	CC
60025	7894	31	butter	butter	NN
60025	7894	32	not	not	RB
60025	7894	33	put	put	VBN
60025	7894	34	in	in	RP
60025	7894	35	till	till	IN
60025	7894	36	shortly	shortly	RB
60025	7894	37	before	before	IN
60025	7894	38	it	-PRON-	PRP
60025	7894	39	goes	go	VBZ
60025	7894	40	to	to	IN
60025	7894	41	table	table	NN
60025	7894	42	.	.	.
60025	7895	1	Never	never	RB
60025	7895	2	keep	keep	VB
60025	7895	3	soup	soup	NN
60025	7895	4	(	(	-LRB-
60025	7895	5	or	or	CC
60025	7895	6	any	any	DT
60025	7895	7	other	other	JJ
60025	7895	8	article	article	NN
60025	7895	9	that	that	WDT
60025	7895	10	has	have	VBZ
60025	7895	11	been	be	VBN
60025	7895	12	cooked	cook	VBN
60025	7895	13	)	)	-RRB-
60025	7895	14	in	in	IN
60025	7895	15	a	a	DT
60025	7895	16	glazed	glaze	VBN
60025	7895	17	earthen	earthen	JJ
60025	7895	18	crock	crock	NN
60025	7895	19	or	or	CC
60025	7895	20	pitcher	pitcher	NN
60025	7895	21	.	.	.
60025	7896	1	The	the	DT
60025	7896	2	glazing	glazing	NN
60025	7896	3	being	being	NN
60025	7896	4	of	of	IN
60025	7896	5	lead	lead	NN
60025	7896	6	would	would	MD
60025	7896	7	render	render	VB
60025	7896	8	it	-PRON-	PRP
60025	7896	9	unwholesome	unwholesome	VB
60025	7896	10	.	.	.
60025	7897	1	Its	-PRON-	PRP$
60025	7897	2	effects	effect	NNS
60025	7897	3	have	have	VBP
60025	7897	4	sometimes	sometimes	RB
60025	7897	5	been	be	VBN
60025	7897	6	so	so	RB
60025	7897	7	deleterious	deleterious	JJ
60025	7897	8	as	as	IN
60025	7897	9	really	really	RB
60025	7897	10	to	to	TO
60025	7897	11	destroy	destroy	VB
60025	7897	12	life	life	NN
60025	7897	13	.	.	.
60025	7898	1	TOMATA	TOMATA	NNP
60025	7898	2	SOUP.--Take	soup.--take	VB
60025	7898	3	a	a	DT
60025	7898	4	fore	fore	NN
60025	7898	5	-	-	HYPH
60025	7898	6	leg	leg	NN
60025	7898	7	of	of	IN
60025	7898	8	beef	beef	NN
60025	7898	9	,	,	,
60025	7898	10	and	and	CC
60025	7898	11	cut	cut	VBD
60025	7898	12	it	-PRON-	PRP
60025	7898	13	up	up	RP
60025	7898	14	into	into	IN
60025	7898	15	small	small	JJ
60025	7898	16	pieces	piece	NNS
60025	7898	17	.	.	.
60025	7899	1	Put	put	VB
60025	7899	2	the	the	DT
60025	7899	3	meat	meat	NN
60025	7899	4	with	with	IN
60025	7899	5	the	the	DT
60025	7899	6	bones	bone	NNS
60025	7899	7	into	into	IN
60025	7899	8	a	a	DT
60025	7899	9	soup	soup	NN
60025	7899	10	-	-	HYPH
60025	7899	11	pot	pot	NN
60025	7899	12	,	,	,
60025	7899	13	and	and	CC
60025	7899	14	cover	cover	VB
60025	7899	15	it	-PRON-	PRP
60025	7899	16	with	with	IN
60025	7899	17	a	a	DT
60025	7899	18	gallon	gallon	NN
60025	7899	19	of	of	IN
60025	7899	20	water	water	NN
60025	7899	21	.	.	.
60025	7900	1	Season	season	VB
60025	7900	2	it	-PRON-	PRP
60025	7900	3	with	with	IN
60025	7900	4	pepper	pepper	NN
60025	7900	5	,	,	,
60025	7900	6	and	and	CC
60025	7900	7	a	a	DT
60025	7900	8	little	little	JJ
60025	7900	9	salt	salt	NN
60025	7900	10	.	.	.
60025	7901	1	Boil	Boil	NNP
60025	7901	2	and	and	CC
60025	7901	3	skim	skim	VB
60025	7901	4	it	-PRON-	PRP
60025	7901	5	well	well	RB
60025	7901	6	.	.	.
60025	7902	1	Have	have	VBP
60025	7902	2	ready	ready	JJ
60025	7902	3	half	half	PDT
60025	7902	4	a	a	DT
60025	7902	5	peck	peck	NN
60025	7902	6	of	of	IN
60025	7902	7	ripe	ripe	JJ
60025	7902	8	tomatas	tomatas	NN
60025	7902	9	cut	cut	VBN
60025	7902	10	up	up	RP
60025	7902	11	small	small	JJ
60025	7902	12	;	;	:
60025	7902	13	and	and	CC
60025	7902	14	when	when	WRB
60025	7902	15	the	the	DT
60025	7902	16	soup	soup	NN
60025	7902	17	is	be	VBZ
60025	7902	18	boiling	boil	VBG
60025	7902	19	thoroughly	thoroughly	RB
60025	7902	20	,	,	,
60025	7902	21	put	put	VB
60025	7902	22	them	-PRON-	PRP
60025	7902	23	in	in	RP
60025	7902	24	with	with	IN
60025	7902	25	all	all	DT
60025	7902	26	their	-PRON-	PRP$
60025	7902	27	juice	juice	NN
60025	7902	28	.	.	.
60025	7903	1	Add	add	VB
60025	7903	2	six	six	CD
60025	7903	3	onions	onion	NNS
60025	7903	4	sliced	slice	VBD
60025	7903	5	,	,	,
60025	7903	6	and	and	CC
60025	7903	7	some	some	DT
60025	7903	8	crusts	crust	NNS
60025	7903	9	of	of	IN
60025	7903	10	bread	bread	NN
60025	7903	11	cut	cut	VBN
60025	7903	12	small	small	JJ
60025	7903	13	.	.	.
60025	7904	1	The	the	DT
60025	7904	2	soup	soup	NN
60025	7904	3	must	must	MD
60025	7904	4	then	then	RB
60025	7904	5	be	be	VB
60025	7904	6	boiled	boil	VBN
60025	7904	7	slowly	slowly	RB
60025	7904	8	for	for	IN
60025	7904	9	six	six	CD
60025	7904	10	hours	hour	NNS
60025	7904	11	or	or	CC
60025	7904	12	more	more	JJR
60025	7904	13	.	.	.
60025	7905	1	When	when	WRB
60025	7905	2	done	do	VBN
60025	7905	3	,	,	,
60025	7905	4	strain	strain	VB
60025	7905	5	it	-PRON-	PRP
60025	7905	6	through	through	IN
60025	7905	7	a	a	DT
60025	7905	8	cullender	cullender	NN
60025	7905	9	.	.	.
60025	7906	1	Put	put	VB
60025	7906	2	into	into	IN
60025	7906	3	the	the	DT
60025	7906	4	tureen	tureen	NN
60025	7906	5	some	some	DT
60025	7906	6	pieces	piece	NNS
60025	7906	7	of	of	IN
60025	7906	8	bread	bread	NN
60025	7906	9	cut	cut	VBN
60025	7906	10	into	into	IN
60025	7906	11	dice	dice	NN
60025	7906	12	or	or	CC
60025	7906	13	small	small	JJ
60025	7906	14	squares	square	NNS
60025	7906	15	,	,	,
60025	7906	16	and	and	CC
60025	7906	17	pour	pour	VB
60025	7906	18	the	the	DT
60025	7906	19	soup	soup	NN
60025	7906	20	upon	upon	IN
60025	7906	21	it	-PRON-	PRP
60025	7906	22	.	.	.
60025	7907	1	Tomata	Tomata	NNP
60025	7907	2	soup	soup	NN
60025	7907	3	(	(	-LRB-
60025	7907	4	like	like	IN
60025	7907	5	most	most	JJS
60025	7907	6	others	other	NNS
60025	7907	7	)	)	-RRB-
60025	7907	8	is	be	VBZ
60025	7907	9	best	good	JJS
60025	7907	10	when	when	WRB
60025	7907	11	made	make	VBN
60025	7907	12	the	the	DT
60025	7907	13	day	day	NN
60025	7907	14	before	before	RB
60025	7907	15	.	.	.
60025	7908	1	In	in	IN
60025	7908	2	this	this	DT
60025	7908	3	case	case	NN
60025	7908	4	you	-PRON-	PRP
60025	7908	5	may	may	MD
60025	7908	6	boil	boil	VB
60025	7908	7	it	-PRON-	PRP
60025	7908	8	longer	long	RBR
60025	7908	9	and	and	CC
60025	7908	10	slower	slow	JJR
60025	7908	11	.	.	.
60025	7909	1	Then	then	RB
60025	7909	2	having	have	VBG
60025	7909	3	strained	strain	VBN
60025	7909	4	it	-PRON-	PRP
60025	7909	5	into	into	IN
60025	7909	6	a	a	DT
60025	7909	7	stone	stone	NN
60025	7909	8	jar	jar	NN
60025	7909	9	,	,	,
60025	7909	10	cover	cover	VB
60025	7909	11	it	-PRON-	PRP
60025	7909	12	closely	closely	RB
60025	7909	13	,	,	,
60025	7909	14	and	and	CC
60025	7909	15	set	set	VBD
60025	7909	16	it	-PRON-	PRP
60025	7909	17	away	away	RB
60025	7909	18	in	in	IN
60025	7909	19	a	a	DT
60025	7909	20	cold	cold	JJ
60025	7909	21	place	place	NN
60025	7909	22	.	.	.
60025	7910	1	Next	next	JJ
60025	7910	2	day	day	NN
60025	7910	3	,	,	,
60025	7910	4	add	add	VB
60025	7910	5	some	some	DT
60025	7910	6	grated	grate	VBN
60025	7910	7	bread	bread	NN
60025	7910	8	-	-	HYPH
60025	7910	9	crumbs	crumb	NNS
60025	7910	10	mixed	mix	VBN
60025	7910	11	with	with	IN
60025	7910	12	a	a	DT
60025	7910	13	little	little	JJ
60025	7910	14	butter	butter	NN
60025	7910	15	,	,	,
60025	7910	16	and	and	CC
60025	7910	17	give	give	VB
60025	7910	18	the	the	DT
60025	7910	19	soup	soup	NN
60025	7910	20	a	a	DT
60025	7910	21	boil	boil	NN
60025	7910	22	up	up	RP
60025	7910	23	.	.	.
60025	7911	1	When	when	WRB
60025	7911	2	ochras	ochra	NNS
60025	7911	3	are	be	VBP
60025	7911	4	in	in	IN
60025	7911	5	season	season	NN
60025	7911	6	,	,	,
60025	7911	7	this	this	DT
60025	7911	8	soup	soup	NN
60025	7911	9	will	will	MD
60025	7911	10	be	be	VB
60025	7911	11	greatly	greatly	RB
60025	7911	12	improved	improve	VBN
60025	7911	13	by	by	IN
60025	7911	14	the	the	DT
60025	7911	15	addition	addition	NN
60025	7911	16	of	of	IN
60025	7911	17	half	half	PDT
60025	7911	18	a	a	DT
60025	7911	19	peck	peck	NN
60025	7911	20	of	of	IN
60025	7911	21	ochras	ochras	NNP
60025	7911	22	,	,	,
60025	7911	23	peeled	peel	VBN
60025	7911	24	and	and	CC
60025	7911	25	sliced	slice	VBN
60025	7911	26	thin	thin	JJ
60025	7911	27	.	.	.
60025	7912	1	CALVES	calves	NN
60025	7912	2	'	'	POS
60025	7912	3	FEET	foot	NNS
60025	7912	4	SOUP.--Take	soup.--take	VBP
60025	7912	5	eight	eight	CD
60025	7912	6	calves	calf	NNS
60025	7912	7	'	'	POS
60025	7912	8	feet	foot	NNS
60025	7912	9	(	(	-LRB-
60025	7912	10	two	two	CD
60025	7912	11	sets	set	NNS
60025	7912	12	)	)	-RRB-
60025	7912	13	and	and	CC
60025	7912	14	season	season	VB
60025	7912	15	them	-PRON-	PRP
60025	7912	16	with	with	IN
60025	7912	17	a	a	DT
60025	7912	18	small	small	JJ
60025	7912	19	tea	tea	NN
60025	7912	20	-	-	HYPH
60025	7912	21	spoonful	spoonful	JJ
60025	7912	22	of	of	IN
60025	7912	23	salt	salt	NN
60025	7912	24	,	,	,
60025	7912	25	half	half	PDT
60025	7912	26	a	a	DT
60025	7912	27	tea	tea	NN
60025	7912	28	-	-	HYPH
60025	7912	29	spoonful	spoonful	JJ
60025	7912	30	of	of	IN
60025	7912	31	cayenne	cayenne	NN
60025	7912	32	,	,	,
60025	7912	33	and	and	CC
60025	7912	34	half	half	PDT
60025	7912	35	a	a	DT
60025	7912	36	tea	tea	NN
60025	7912	37	-	-	HYPH
60025	7912	38	spoonful	spoonful	JJ
60025	7912	39	of	of	IN
60025	7912	40	black	black	JJ
60025	7912	41	pepper	pepper	NN
60025	7912	42	,	,	,
60025	7912	43	all	all	DT
60025	7912	44	mixed	mix	VBN
60025	7912	45	together	together	RB
60025	7912	46	and	and	CC
60025	7912	47	rubbed	rub	VBD
60025	7912	48	over	over	IN
60025	7912	49	the	the	DT
60025	7912	50	feet	foot	NNS
60025	7912	51	.	.	.
60025	7913	1	Slice	slice	VB
60025	7913	2	a	a	DT
60025	7913	3	quarter	quarter	NN
60025	7913	4	of	of	IN
60025	7913	5	a	a	DT
60025	7913	6	peck	peck	NN
60025	7913	7	of	of	IN
60025	7913	8	ochras	ochras	NNP
60025	7913	9	,	,	,
60025	7913	10	and	and	CC
60025	7913	11	a	a	DT
60025	7913	12	dozen	dozen	NN
60025	7913	13	onions	onion	NNS
60025	7913	14	,	,	,
60025	7913	15	and	and	CC
60025	7913	16	cut	cut	VBD
60025	7913	17	up	up	RP
60025	7913	18	a	a	DT
60025	7913	19	quarter	quarter	NN
60025	7913	20	of	of	IN
60025	7913	21	a	a	DT
60025	7913	22	peck	peck	NN
60025	7913	23	of	of	IN
60025	7913	24	tomatas	tomata	NNS
60025	7913	25	without	without	IN
60025	7913	26	skinning	skin	VBG
60025	7913	27	them	-PRON-	PRP
60025	7913	28	.	.	.
60025	7914	1	Put	put	VB
60025	7914	2	the	the	DT
60025	7914	3	whole	whole	NN
60025	7914	4	into	into	IN
60025	7914	5	a	a	DT
60025	7914	6	soup	soup	NN
60025	7914	7	-	-	HYPH
60025	7914	8	pot	pot	NN
60025	7914	9	with	with	IN
60025	7914	10	four	four	CD
60025	7914	11	quarts	quart	NNS
60025	7914	12	of	of	IN
60025	7914	13	water	water	NN
60025	7914	14	,	,	,
60025	7914	15	and	and	CC
60025	7914	16	boil	boil	NNP
60025	7914	17	and	and	CC
60025	7914	18	skim	skim	VB
60025	7914	19	it	-PRON-	PRP
60025	7914	20	during	during	IN
60025	7914	21	two	two	CD
60025	7914	22	hours	hour	NNS
60025	7914	23	.	.	.
60025	7915	1	Then	then	RB
60025	7915	2	take	take	VB
60025	7915	3	out	out	RP
60025	7915	4	the	the	DT
60025	7915	5	calves	calf	NNS
60025	7915	6	'	'	POS
60025	7915	7	feet	foot	NNS
60025	7915	8	,	,	,
60025	7915	9	and	and	CC
60025	7915	10	put	put	VBD
60025	7915	11	them	-PRON-	PRP
60025	7915	12	on	on	IN
60025	7915	13	a	a	DT
60025	7915	14	dish	dish	NN
60025	7915	15	.	.	.
60025	7916	1	Next	next	RB
60025	7916	2	,	,	,
60025	7916	3	strain	strain	VB
60025	7916	4	the	the	DT
60025	7916	5	soup	soup	NN
60025	7916	6	through	through	IN
60025	7916	7	a	a	DT
60025	7916	8	cullender	cullender	NN
60025	7916	9	,	,	,
60025	7916	10	into	into	IN
60025	7916	11	an	an	DT
60025	7916	12	earthen	earthen	JJ
60025	7916	13	pan	pan	NN
60025	7916	14	,	,	,
60025	7916	15	and	and	CC
60025	7916	16	with	with	IN
60025	7916	17	the	the	DT
60025	7916	18	back	back	NN
60025	7916	19	of	of	IN
60025	7916	20	a	a	DT
60025	7916	21	short	short	JJ
60025	7916	22	wooden	wooden	JJ
60025	7916	23	ladle	ladle	JJ
60025	7916	24	mash	mash	NN
60025	7916	25	out	out	RP
60025	7916	26	into	into	IN
60025	7916	27	the	the	DT
60025	7916	28	pan	pan	NN
60025	7916	29	of	of	IN
60025	7916	30	soup	soup	NN
60025	7916	31	all	all	PDT
60025	7916	32	the	the	DT
60025	7916	33	liquid	liquid	NN
60025	7916	34	from	from	IN
60025	7916	35	the	the	DT
60025	7916	36	vegetables	vegetable	NNS
60025	7916	37	,	,	,
60025	7916	38	till	till	IN
60025	7916	39	they	-PRON-	PRP
60025	7916	40	are	be	VBP
60025	7916	41	as	as	RB
60025	7916	42	dry	dry	JJ
60025	7916	43	as	as	IN
60025	7916	44	possible	possible	JJ
60025	7916	45	.	.	.
60025	7917	1	Cut	cut	VB
60025	7917	2	off	off	RP
60025	7917	3	all	all	PDT
60025	7917	4	the	the	DT
60025	7917	5	meat	meat	NN
60025	7917	6	nicely	nicely	RB
60025	7917	7	from	from	IN
60025	7917	8	the	the	DT
60025	7917	9	bones	bone	NNS
60025	7917	10	into	into	IN
60025	7917	11	small	small	JJ
60025	7917	12	bits	bit	NNS
60025	7917	13	,	,	,
60025	7917	14	and	and	CC
60025	7917	15	return	return	VB
60025	7917	16	it	-PRON-	PRP
60025	7917	17	to	to	IN
60025	7917	18	the	the	DT
60025	7917	19	soup	soup	NN
60025	7917	20	,	,	,
60025	7917	21	adding	add	VBG
60025	7917	22	a	a	DT
60025	7917	23	quarter	quarter	NN
60025	7917	24	of	of	IN
60025	7917	25	a	a	DT
60025	7917	26	pound	pound	NN
60025	7917	27	of	of	IN
60025	7917	28	fresh	fresh	JJ
60025	7917	29	butter	butter	NN
60025	7917	30	,	,	,
60025	7917	31	divided	divide	VBN
60025	7917	32	into	into	IN
60025	7917	33	four	four	CD
60025	7917	34	,	,	,
60025	7917	35	and	and	CC
60025	7917	36	rolled	roll	VBN
60025	7917	37	in	in	IN
60025	7917	38	flour	flour	NN
60025	7917	39	.	.	.
60025	7918	1	Put	put	VB
60025	7918	2	the	the	DT
60025	7918	3	soup	soup	NN
60025	7918	4	again	again	RB
60025	7918	5	into	into	IN
60025	7918	6	the	the	DT
60025	7918	7	pot	pot	NN
60025	7918	8	,	,	,
60025	7918	9	and	and	CC
60025	7918	10	give	give	VB
60025	7918	11	it	-PRON-	PRP
60025	7918	12	a	a	DT
60025	7918	13	boil	boil	NN
60025	7918	14	up	up	RP
60025	7918	15	.	.	.
60025	7919	1	Toast	toast	NN
60025	7919	2	two	two	CD
60025	7919	3	or	or	CC
60025	7919	4	three	three	CD
60025	7919	5	large	large	JJ
60025	7919	6	thick	thick	JJ
60025	7919	7	slices	slice	NNS
60025	7919	8	of	of	IN
60025	7919	9	bread	bread	NN
60025	7919	10	;	;	:
60025	7919	11	cut	cut	VB
60025	7919	12	it	-PRON-	PRP
60025	7919	13	into	into	IN
60025	7919	14	small	small	JJ
60025	7919	15	square	square	JJ
60025	7919	16	dice	dice	NNS
60025	7919	17	or	or	CC
60025	7919	18	mouthfuls	mouthful	NNS
60025	7919	19	;	;	:
60025	7919	20	lay	lie	VBD
60025	7919	21	it	-PRON-	PRP
60025	7919	22	in	in	IN
60025	7919	23	the	the	DT
60025	7919	24	bottom	bottom	NN
60025	7919	25	of	of	IN
60025	7919	26	the	the	DT
60025	7919	27	tureen	tureen	NN
60025	7919	28	;	;	:
60025	7919	29	pour	pour	VB
60025	7919	30	the	the	DT
60025	7919	31	soup	soup	NN
60025	7919	32	over	over	IN
60025	7919	33	it	-PRON-	PRP
60025	7919	34	,	,	,
60025	7919	35	and	and	CC
60025	7919	36	put	put	VBD
60025	7919	37	on	on	IN
60025	7919	38	the	the	DT
60025	7919	39	tureen	tureen	JJ
60025	7919	40	cover	cover	NN
60025	7919	41	immediately	immediately	RB
60025	7919	42	.	.	.
60025	7920	1	This	this	DT
60025	7920	2	soup	soup	NN
60025	7920	3	(	(	-LRB-
60025	7920	4	which	which	WDT
60025	7920	5	,	,	,
60025	7920	6	however	however	RB
60025	7920	7	,	,	,
60025	7920	8	can	can	MD
60025	7920	9	only	only	RB
60025	7920	10	be	be	VB
60025	7920	11	made	make	VBN
60025	7920	12	when	when	WRB
60025	7920	13	tomatas	tomatas	NNP
60025	7920	14	and	and	CC
60025	7920	15	ochras	ochras	NNP
60025	7920	16	are	be	VBP
60025	7920	17	in	in	IN
60025	7920	18	season	season	NN
60025	7920	19	)	)	-RRB-
60025	7920	20	will	will	MD
60025	7920	21	be	be	VB
60025	7920	22	found	find	VBN
60025	7920	23	excellent	excellent	JJ
60025	7920	24	.	.	.
60025	7921	1	It	-PRON-	PRP
60025	7921	2	may	may	MD
60025	7921	3	be	be	VB
60025	7921	4	greatly	greatly	RB
60025	7921	5	improved	improve	VBN
60025	7921	6	by	by	IN
60025	7921	7	boiling	boil	VBG
60025	7921	8	in	in	IN
60025	7921	9	it	-PRON-	PRP
60025	7921	10	the	the	DT
60025	7921	11	hock	hock	NN
60025	7921	12	of	of	IN
60025	7921	13	a	a	DT
60025	7921	14	cold	cold	JJ
60025	7921	15	ham	ham	NN
60025	7921	16	:	:	:
60025	7921	17	in	in	IN
60025	7921	18	which	which	WDT
60025	7921	19	case	case	NN
60025	7921	20	add	add	VBP
60025	7921	21	no	no	DT
60025	7921	22	salt	salt	NN
60025	7921	23	.	.	.
60025	7922	1	FINE	fine	JJ
60025	7922	2	CALVES	calves	NN
60025	7922	3	'	'	''
60025	7922	4	HEAD	HEAD	NNP
60025	7922	5	SOUP.--Boil	soup.--boil	VBP
60025	7922	6	in	in	IN
60025	7922	7	as	as	RB
60025	7922	8	much	much	JJ
60025	7922	9	water	water	NN
60025	7922	10	as	as	IN
60025	7922	11	will	will	MD
60025	7922	12	cover	cover	VB
60025	7922	13	it	-PRON-	PRP
60025	7922	14	,	,	,
60025	7922	15	a	a	DT
60025	7922	16	calf	calf	NN
60025	7922	17	's	's	POS
60025	7922	18	head	head	NN
60025	7922	19	with	with	IN
60025	7922	20	the	the	DT
60025	7922	21	skin	skin	NN
60025	7922	22	on	on	RP
60025	7922	23	,	,	,
60025	7922	24	till	till	IN
60025	7922	25	you	-PRON-	PRP
60025	7922	26	can	can	MD
60025	7922	27	slip	slip	VB
60025	7922	28	out	out	RP
60025	7922	29	the	the	DT
60025	7922	30	bones	bone	NNS
60025	7922	31	.	.	.
60025	7923	1	Then	then	RB
60025	7923	2	take	take	VB
60025	7923	3	a	a	DT
60025	7923	4	fore	fore	NN
60025	7923	5	-	-	HYPH
60025	7923	6	leg	leg	NN
60025	7923	7	of	of	IN
60025	7923	8	beef	beef	NN
60025	7923	9	,	,	,
60025	7923	10	and	and	CC
60025	7923	11	a	a	DT
60025	7923	12	knuckle	knuckle	NN
60025	7923	13	of	of	IN
60025	7923	14	veal	veal	NN
60025	7923	15	;	;	:
60025	7923	16	cut	cut	VB
60025	7923	17	them	-PRON-	PRP
60025	7923	18	up	up	RP
60025	7923	19	,	,	,
60025	7923	20	and	and	CC
60025	7923	21	put	put	VBD
60025	7923	22	them	-PRON-	PRP
60025	7923	23	(	(	-LRB-
60025	7923	24	bones	bone	NNS
60025	7923	25	and	and	CC
60025	7923	26	all	all	DT
60025	7923	27	)	)	-RRB-
60025	7923	28	into	into	IN
60025	7923	29	the	the	DT
60025	7923	30	liquid	liquid	NN
60025	7923	31	the	the	DT
60025	7923	32	calf	calf	NN
60025	7923	33	's	's	POS
60025	7923	34	head	head	NN
60025	7923	35	was	be	VBD
60025	7923	36	boiled	boil	VBN
60025	7923	37	in	in	RP
60025	7923	38	;	;	,
60025	7923	39	adding	add	VBG
60025	7923	40	as	as	RB
60025	7923	41	much	much	RB
60025	7923	42	more	more	JJR
60025	7923	43	water	water	NN
60025	7923	44	as	as	IN
60025	7923	45	will	will	MD
60025	7923	46	cover	cover	VB
60025	7923	47	the	the	DT
60025	7923	48	meat	meat	NN
60025	7923	49	.	.	.
60025	7924	1	Skim	Skim	NNP
60025	7924	2	it	-PRON-	PRP
60025	7924	3	well	well	RB
60025	7924	4	;	;	:
60025	7924	5	and	and	CC
60025	7924	6	after	after	IN
60025	7924	7	it	-PRON-	PRP
60025	7924	8	has	have	VBZ
60025	7924	9	thoroughly	thoroughly	RB
60025	7924	10	come	come	VBN
60025	7924	11	to	to	IN
60025	7924	12	a	a	DT
60025	7924	13	boil	boil	NN
60025	7924	14	,	,	,
60025	7924	15	add	add	VB
60025	7924	16	half	half	PDT
60025	7924	17	a	a	DT
60025	7924	18	dozen	dozen	NN
60025	7924	19	sliced	slice	VBN
60025	7924	20	carrots	carrot	NNS
60025	7924	21	;	;	:
60025	7924	22	half	half	PDT
60025	7924	23	a	a	DT
60025	7924	24	dozen	dozen	NN
60025	7924	25	sliced	slice	VBN
60025	7924	26	onions	onion	NNS
60025	7924	27	;	;	:
60025	7924	28	a	a	DT
60025	7924	29	large	large	JJ
60025	7924	30	head	head	NN
60025	7924	31	of	of	IN
60025	7924	32	celery	celery	NN
60025	7924	33	cut	cut	NN
60025	7924	34	small	small	JJ
60025	7924	35	;	;	:
60025	7924	36	a	a	DT
60025	7924	37	bunch	bunch	NN
60025	7924	38	of	of	IN
60025	7924	39	sweet	sweet	JJ
60025	7924	40	herbs	herb	NNS
60025	7924	41	;	;	:
60025	7924	42	and	and	CC
60025	7924	43	a	a	DT
60025	7924	44	salt	salt	NN
60025	7924	45	-	-	HYPH
60025	7924	46	spoonful	spoonful	JJ
60025	7924	47	of	of	IN
60025	7924	48	cayenne	cayenne	NN
60025	7924	49	pepper	pepper	NN
60025	7924	50	.	.	.
60025	7925	1	Boil	Boil	NNP
60025	7925	2	the	the	DT
60025	7925	3	whole	whole	NN
60025	7925	4	slowly	slowly	RB
60025	7925	5	during	during	IN
60025	7925	6	five	five	CD
60025	7925	7	hours	hour	NNS
60025	7925	8	;	;	:
60025	7925	9	then	then	RB
60025	7925	10	strain	strain	VB
60025	7925	11	it	-PRON-	PRP
60025	7925	12	into	into	IN
60025	7925	13	a	a	DT
60025	7925	14	large	large	JJ
60025	7925	15	pan	pan	NN
60025	7925	16	.	.	.
60025	7926	1	Take	take	VB
60025	7926	2	rather	rather	RB
60025	7926	3	more	more	JJR
60025	7926	4	than	than	IN
60025	7926	5	a	a	DT
60025	7926	6	pint	pint	NN
60025	7926	7	of	of	IN
60025	7926	8	the	the	DT
60025	7926	9	liquid	liquid	NN
60025	7926	10	,	,	,
60025	7926	11	(	(	-LRB-
60025	7926	12	after	after	IN
60025	7926	13	all	all	PDT
60025	7926	14	the	the	DT
60025	7926	15	fat	fat	NN
60025	7926	16	has	have	VBZ
60025	7926	17	been	be	VBN
60025	7926	18	carefully	carefully	RB
60025	7926	19	skimmed	skim	VBN
60025	7926	20	off	off	RP
60025	7926	21	,	,	,
60025	7926	22	)	)	-RRB-
60025	7926	23	and	and	CC
60025	7926	24	put	put	VBD
60025	7926	25	it	-PRON-	PRP
60025	7926	26	into	into	IN
60025	7926	27	a	a	DT
60025	7926	28	saucepan	saucepan	NN
60025	7926	29	with	with	IN
60025	7926	30	two	two	CD
60025	7926	31	ounces	ounce	NNS
60025	7926	32	of	of	IN
60025	7926	33	fresh	fresh	JJ
60025	7926	34	butter	butter	NN
60025	7926	35	,	,	,
60025	7926	36	a	a	DT
60025	7926	37	bunch	bunch	NN
60025	7926	38	of	of	IN
60025	7926	39	sweet	sweet	NNP
60025	7926	40	marjoram	marjoram	NNP
60025	7926	41	,	,	,
60025	7926	42	a	a	DT
60025	7926	43	few	few	JJ
60025	7926	44	sprigs	sprig	NNS
60025	7926	45	of	of	IN
60025	7926	46	parsley	parsley	NNP
60025	7926	47	,	,	,
60025	7926	48	two	two	CD
60025	7926	49	onions	onion	NNS
60025	7926	50	minced	mince	VBD
60025	7926	51	fine	fine	JJ
60025	7926	52	,	,	,
60025	7926	53	and	and	CC
60025	7926	54	a	a	DT
60025	7926	55	large	large	JJ
60025	7926	56	slice	slice	NN
60025	7926	57	of	of	IN
60025	7926	58	the	the	DT
60025	7926	59	lean	lean	NN
60025	7926	60	of	of	IN
60025	7926	61	some	some	DT
60025	7926	62	cold	cold	JJ
60025	7926	63	boiled	boil	VBN
60025	7926	64	ham	ham	NN
60025	7926	65	,	,	,
60025	7926	66	cut	cut	VBN
60025	7926	67	into	into	IN
60025	7926	68	little	little	JJ
60025	7926	69	bits	bit	NNS
60025	7926	70	.	.	.
60025	7927	1	Keep	keep	VB
60025	7927	2	it	-PRON-	PRP
60025	7927	3	closely	closely	RB
60025	7927	4	covered	cover	VBN
60025	7927	5	,	,	,
60025	7927	6	and	and	CC
60025	7927	7	let	let	VB
60025	7927	8	it	-PRON-	PRP
60025	7927	9	simmer	simmer	VB
60025	7927	10	over	over	IN
60025	7927	11	the	the	DT
60025	7927	12	fire	fire	NN
60025	7927	13	for	for	IN
60025	7927	14	an	an	DT
60025	7927	15	hour	hour	NN
60025	7927	16	.	.	.
60025	7928	1	Then	then	RB
60025	7928	2	press	press	VB
60025	7928	3	it	-PRON-	PRP
60025	7928	4	through	through	IN
60025	7928	5	a	a	DT
60025	7928	6	sieve	sieve	NN
60025	7928	7	into	into	IN
60025	7928	8	the	the	DT
60025	7928	9	pan	pan	NN
60025	7928	10	that	that	WDT
60025	7928	11	contains	contain	VBZ
60025	7928	12	the	the	DT
60025	7928	13	rest	rest	NN
60025	7928	14	of	of	IN
60025	7928	15	the	the	DT
60025	7928	16	soup	soup	NN
60025	7928	17	.	.	.
60025	7929	1	Thicken	thicken	VB
60025	7929	2	it	-PRON-	PRP
60025	7929	3	with	with	IN
60025	7929	4	a	a	DT
60025	7929	5	large	large	JJ
60025	7929	6	tea	tea	NN
60025	7929	7	-	-	HYPH
60025	7929	8	cupful	cupful	JJ
60025	7929	9	(	(	-LRB-
60025	7929	10	half	half	PDT
60025	7929	11	a	a	DT
60025	7929	12	pint	pint	NN
60025	7929	13	)	)	-RRB-
60025	7929	14	of	of	IN
60025	7929	15	grated	grate	VBN
60025	7929	16	bread	bread	NN
60025	7929	17	-	-	HYPH
60025	7929	18	crumbs	crumb	NNS
60025	7929	19	;	;	:
60025	7929	20	return	return	VB
60025	7929	21	it	-PRON-	PRP
60025	7929	22	to	to	IN
60025	7929	23	the	the	DT
60025	7929	24	soup	soup	NN
60025	7929	25	-	-	HYPH
60025	7929	26	pot	pot	NN
60025	7929	27	,	,	,
60025	7929	28	and	and	CC
60025	7929	29	boil	boil	VB
60025	7929	30	it	-PRON-	PRP
60025	7929	31	half	half	PDT
60025	7929	32	an	an	DT
60025	7929	33	hour	hour	NN
60025	7929	34	.	.	.
60025	7930	1	Unless	unless	IN
60025	7930	2	your	-PRON-	PRP$
60025	7930	3	dinner	dinner	NN
60025	7930	4	hour	hour	NN
60025	7930	5	is	be	VBZ
60025	7930	6	late	late	JJ
60025	7930	7	,	,	,
60025	7930	8	it	-PRON-	PRP
60025	7930	9	is	be	VBZ
60025	7930	10	best	good	JJS
60025	7930	11	to	to	TO
60025	7930	12	make	make	VB
60025	7930	13	this	this	DT
60025	7930	14	soup	soup	NN
60025	7930	15	the	the	DT
60025	7930	16	day	day	NN
60025	7930	17	before	before	RB
60025	7930	18	,	,	,
60025	7930	19	putting	put	VBG
60025	7930	20	it	-PRON-	PRP
60025	7930	21	into	into	IN
60025	7930	22	a	a	DT
60025	7930	23	large	large	JJ
60025	7930	24	stoneware	stoneware	NN
60025	7930	25	or	or	CC
60025	7930	26	china	china	NNP
60025	7930	27	vessel	vessel	NN
60025	7930	28	,	,	,
60025	7930	29	(	(	-LRB-
60025	7930	30	not	not	RB
60025	7930	31	an	an	DT
60025	7930	32	earthen	earthen	JJ
60025	7930	33	one	one	NN
60025	7930	34	,	,	,
60025	7930	35	)	)	-RRB-
60025	7930	36	covering	cover	VBG
60025	7930	37	it	-PRON-	PRP
60025	7930	38	closely	closely	RB
60025	7930	39	and	and	CC
60025	7930	40	setting	set	VBG
60025	7930	41	it	-PRON-	PRP
60025	7930	42	in	in	IN
60025	7930	43	a	a	DT
60025	7930	44	cool	cool	JJ
60025	7930	45	place	place	NN
60025	7930	46	.	.	.
60025	7931	1	Have	have	VBP
60025	7931	2	ready	ready	JJ
60025	7931	3	some	some	DT
60025	7931	4	force	force	NN
60025	7931	5	-	-	HYPH
60025	7931	6	meat	meat	NN
60025	7931	7	balls	ball	NNS
60025	7931	8	,	,	,
60025	7931	9	made	make	VBN
60025	7931	10	of	of	IN
60025	7931	11	the	the	DT
60025	7931	12	meat	meat	NN
60025	7931	13	of	of	IN
60025	7931	14	the	the	DT
60025	7931	15	calves	calf	NNS
60025	7931	16	'	'	POS
60025	7931	17	head	head	NN
60025	7931	18	,	,	,
60025	7931	19	finely	finely	RB
60025	7931	20	minced	mince	VBN
60025	7931	21	,	,	,
60025	7931	22	and	and	CC
60025	7931	23	mixed	mix	VBN
60025	7931	24	with	with	IN
60025	7931	25	grated	grate	VBN
60025	7931	26	bread	bread	NN
60025	7931	27	-	-	HYPH
60025	7931	28	crumbs	crumb	NNS
60025	7931	29	,	,	,
60025	7931	30	butter	butter	NN
60025	7931	31	,	,	,
60025	7931	32	powdered	powder	VBN
60025	7931	33	sweet	sweet	JJ
60025	7931	34	-	-	HYPH
60025	7931	35	majoram	majoram	NN
60025	7931	36	,	,	,
60025	7931	37	a	a	DT
60025	7931	38	very	very	RB
60025	7931	39	little	little	JJ
60025	7931	40	salt	salt	NN
60025	7931	41	and	and	CC
60025	7931	42	pepper	pepper	NN
60025	7931	43	,	,	,
60025	7931	44	and	and	CC
60025	7931	45	some	some	DT
60025	7931	46	beaten	beat	VBN
60025	7931	47	yolk	yolk	NN
60025	7931	48	of	of	IN
60025	7931	49	egg	egg	NN
60025	7931	50	to	to	TO
60025	7931	51	cement	cement	VB
60025	7931	52	these	these	DT
60025	7931	53	ingredients	ingredient	NNS
60025	7931	54	together	together	RB
60025	7931	55	.	.	.
60025	7932	1	Each	each	DT
60025	7932	2	ball	ball	NN
60025	7932	3	should	should	MD
60025	7932	4	be	be	VB
60025	7932	5	rolled	roll	VBN
60025	7932	6	in	in	IN
60025	7932	7	flour	flour	NN
60025	7932	8	,	,	,
60025	7932	9	and	and	CC
60025	7932	10	fried	fry	VBN
60025	7932	11	in	in	IN
60025	7932	12	fresh	fresh	JJ
60025	7932	13	butter	butter	NN
60025	7932	14	before	before	IN
60025	7932	15	it	-PRON-	PRP
60025	7932	16	is	be	VBZ
60025	7932	17	put	put	VBN
60025	7932	18	into	into	IN
60025	7932	19	the	the	DT
60025	7932	20	soup	soup	NN
60025	7932	21	.	.	.
60025	7933	1	Shortly	shortly	RB
60025	7933	2	before	before	IN
60025	7933	3	you	-PRON-	PRP
60025	7933	4	send	send	VBP
60025	7933	5	it	-PRON-	PRP
60025	7933	6	to	to	IN
60025	7933	7	table	table	NN
60025	7933	8	,	,	,
60025	7933	9	add	add	VB
60025	7933	10	a	a	DT
60025	7933	11	large	large	JJ
60025	7933	12	lemon	lemon	NN
60025	7933	13	sliced	slice	VBN
60025	7933	14	thin	thin	JJ
60025	7933	15	without	without	IN
60025	7933	16	peeling	peeling	NN
60025	7933	17	,	,	,
60025	7933	18	and	and	CC
60025	7933	19	a	a	DT
60025	7933	20	pint	pint	NN
60025	7933	21	of	of	IN
60025	7933	22	good	good	JJ
60025	7933	23	madeira	madeira	NN
60025	7933	24	or	or	CC
60025	7933	25	sherry	sherry	NN
60025	7933	26	,	,	,
60025	7933	27	wine	wine	NN
60025	7933	28	of	of	IN
60025	7933	29	inferior	inferior	JJ
60025	7933	30	quality	quality	NN
60025	7933	31	being	be	VBG
60025	7933	32	totally	totally	RB
60025	7933	33	unfit	unfit	JJ
60025	7933	34	for	for	IN
60025	7933	35	soup	soup	NN
60025	7933	36	,	,	,
60025	7933	37	terrapin	terrapin	NN
60025	7933	38	,	,	,
60025	7933	39	or	or	CC
60025	7933	40	any	any	DT
60025	7933	41	such	such	JJ
60025	7933	42	purposes	purpose	NNS
60025	7933	43	.	.	.
60025	7934	1	Add	add	VB
60025	7934	2	also	also	RB
60025	7934	3	the	the	DT
60025	7934	4	yolks	yolk	NNS
60025	7934	5	of	of	IN
60025	7934	6	some	some	DT
60025	7934	7	hard	hard	RB
60025	7934	8	-	-	HYPH
60025	7934	9	boiled	boil	VBN
60025	7934	10	eggs	egg	NNS
60025	7934	11	cut	cut	VBN
60025	7934	12	in	in	IN
60025	7934	13	half	half	NN
60025	7934	14	.	.	.
60025	7935	1	Then	then	RB
60025	7935	2	,	,	,
60025	7935	3	after	after	IN
60025	7935	4	the	the	DT
60025	7935	5	wine	wine	NN
60025	7935	6	,	,	,
60025	7935	7	lemon	lemon	NN
60025	7935	8	,	,	,
60025	7935	9	and	and	CC
60025	7935	10	eggs	egg	NNS
60025	7935	11	are	be	VBP
60025	7935	12	all	all	RB
60025	7935	13	in	in	IN
60025	7935	14	,	,	,
60025	7935	15	give	give	VB
60025	7935	16	the	the	DT
60025	7935	17	soup	soup	NN
60025	7935	18	one	one	CD
60025	7935	19	boil	boil	NN
60025	7935	20	up	up	RP
60025	7935	21	,	,	,
60025	7935	22	but	but	CC
60025	7935	23	not	not	RB
60025	7935	24	more	more	JJR
60025	7935	25	.	.	.
60025	7936	1	THE	the	DT
60025	7936	2	BEST	BEST	NNP
60025	7936	3	CLAM	CLAM	NNP
60025	7936	4	SOUP.--Put	soup.--put	VBP
60025	7936	5	fifty	fifty	CD
60025	7936	6	clams	clam	NNS
60025	7936	7	into	into	IN
60025	7936	8	a	a	DT
60025	7936	9	large	large	JJ
60025	7936	10	pot	pot	NN
60025	7936	11	of	of	IN
60025	7936	12	boiling	boiling	NN
60025	7936	13	water	water	NN
60025	7936	14	,	,	,
60025	7936	15	to	to	TO
60025	7936	16	make	make	VB
60025	7936	17	the	the	DT
60025	7936	18	shells	shell	NNS
60025	7936	19	open	open	VB
60025	7936	20	easily	easily	RB
60025	7936	21	.	.	.
60025	7937	1	Take	take	VB
60025	7937	2	a	a	DT
60025	7937	3	knuckle	knuckle	NN
60025	7937	4	of	of	IN
60025	7937	5	veal	veal	NN
60025	7937	6	,	,	,
60025	7937	7	cut	cut	VBD
60025	7937	8	it	-PRON-	PRP
60025	7937	9	into	into	IN
60025	7937	10	pieces	piece	NNS
60025	7937	11	(	(	-LRB-
60025	7937	12	four	four	CD
60025	7937	13	calves	calf	NNS
60025	7937	14	'	'	POS
60025	7937	15	feet	foot	NNS
60025	7937	16	split	split	VBP
60025	7937	17	in	in	IN
60025	7937	18	half	half	NN
60025	7937	19	will	will	MD
60025	7937	20	be	be	VB
60025	7937	21	still	still	RB
60025	7937	22	better	well	JJR
60025	7937	23	)	)	-RRB-
60025	7937	24	and	and	CC
60025	7937	25	put	put	VB
60025	7937	26	it	-PRON-	PRP
60025	7937	27	into	into	IN
60025	7937	28	a	a	DT
60025	7937	29	soup	soup	NN
60025	7937	30	-	-	HYPH
60025	7937	31	pot	pot	NN
60025	7937	32	with	with	IN
60025	7937	33	the	the	DT
60025	7937	34	liquor	liquor	NN
60025	7937	35	of	of	IN
60025	7937	36	the	the	DT
60025	7937	37	clams	clam	NNS
60025	7937	38	,	,	,
60025	7937	39	and	and	CC
60025	7937	40	a	a	DT
60025	7937	41	quart	quart	NN
60025	7937	42	of	of	IN
60025	7937	43	rich	rich	JJ
60025	7937	44	milk	milk	NN
60025	7937	45	,	,	,
60025	7937	46	or	or	CC
60025	7937	47	cream	cream	NN
60025	7937	48	,	,	,
60025	7937	49	adding	add	VBG
60025	7937	50	a	a	DT
60025	7937	51	large	large	JJ
60025	7937	52	bunch	bunch	NN
60025	7937	53	of	of	IN
60025	7937	54	sweet	sweet	JJ
60025	7937	55	majoram	majoram	NN
60025	7937	56	,	,	,
60025	7937	57	and	and	CC
60025	7937	58	a	a	DT
60025	7937	59	few	few	JJ
60025	7937	60	leaves	leave	NNS
60025	7937	61	of	of	IN
60025	7937	62	sage	sage	NN
60025	7937	63	,	,	,
60025	7937	64	cut	cut	VBN
60025	7937	65	into	into	IN
60025	7937	66	pieces	piece	NNS
60025	7937	67	,	,	,
60025	7937	68	and	and	CC
60025	7937	69	a	a	DT
60025	7937	70	head	head	NN
60025	7937	71	of	of	IN
60025	7937	72	celery	celery	NN
60025	7937	73	chopped	chop	VBN
60025	7937	74	small	small	JJ
60025	7937	75	;	;	:
60025	7937	76	also	also	RB
60025	7937	77	,	,	,
60025	7937	78	a	a	DT
60025	7937	79	dozen	dozen	NN
60025	7937	80	whole	whole	JJ
60025	7937	81	pepper	pepper	NN
60025	7937	82	-	-	HYPH
60025	7937	83	corns	corn	NNS
60025	7937	84	,	,	,
60025	7937	85	but	but	CC
60025	7937	86	no	no	DT
60025	7937	87	salt	salt	NN
60025	7937	88	,	,	,
60025	7937	89	as	as	IN
60025	7937	90	the	the	DT
60025	7937	91	saltness	saltness	NN
60025	7937	92	of	of	IN
60025	7937	93	the	the	DT
60025	7937	94	clam	clam	NNP
60025	7937	95	liquor	liquor	NN
60025	7937	96	will	will	MD
60025	7937	97	be	be	VB
60025	7937	98	sufficient	sufficient	JJ
60025	7937	99	.	.	.
60025	7938	1	Boil	boil	VB
60025	7938	2	it	-PRON-	PRP
60025	7938	3	till	till	IN
60025	7938	4	all	all	PDT
60025	7938	5	the	the	DT
60025	7938	6	meat	meat	NN
60025	7938	7	of	of	IN
60025	7938	8	the	the	DT
60025	7938	9	veal	veal	NN
60025	7938	10	drops	drop	NNS
60025	7938	11	from	from	IN
60025	7938	12	the	the	DT
60025	7938	13	bones	bone	NNS
60025	7938	14	,	,	,
60025	7938	15	then	then	RB
60025	7938	16	strain	strain	VB
60025	7938	17	off	off	RP
60025	7938	18	the	the	DT
60025	7938	19	soup	soup	NN
60025	7938	20	and	and	CC
60025	7938	21	return	return	VB
60025	7938	22	it	-PRON-	PRP
60025	7938	23	to	to	IN
60025	7938	24	the	the	DT
60025	7938	25	pot	pot	NN
60025	7938	26	,	,	,
60025	7938	27	which	which	WDT
60025	7938	28	must	must	MD
60025	7938	29	first	first	RB
60025	7938	30	be	be	VB
60025	7938	31	washed	wash	VBN
60025	7938	32	out	out	RP
60025	7938	33	.	.	.
60025	7939	1	Having	have	VBG
60025	7939	2	in	in	IN
60025	7939	3	the	the	DT
60025	7939	4	mean	mean	JJ
60025	7939	5	time	time	NN
60025	7939	6	cut	cut	VBD
60025	7939	7	up	up	RP
60025	7939	8	the	the	DT
60025	7939	9	clams	clam	NNS
60025	7939	10	,	,	,
60025	7939	11	and	and	CC
60025	7939	12	pounded	pound	VBD
60025	7939	13	them	-PRON-	PRP
60025	7939	14	in	in	IN
60025	7939	15	a	a	DT
60025	7939	16	mortar	mortar	NN
60025	7939	17	,	,	,
60025	7939	18	(	(	-LRB-
60025	7939	19	which	which	WDT
60025	7939	20	will	will	MD
60025	7939	21	cause	cause	VB
60025	7939	22	them	-PRON-	PRP
60025	7939	23	to	to	TO
60025	7939	24	flavour	flavour	VB
60025	7939	25	the	the	DT
60025	7939	26	soup	soup	NN
60025	7939	27	much	much	RB
60025	7939	28	better	well	RBR
60025	7939	29	,	,	,
60025	7939	30	)	)	-RRB-
60025	7939	31	season	season	VB
60025	7939	32	them	-PRON-	PRP
60025	7939	33	with	with	IN
60025	7939	34	two	two	CD
60025	7939	35	dozen	dozen	NN
60025	7939	36	blades	blade	NNS
60025	7939	37	of	of	IN
60025	7939	38	mace	mace	NN
60025	7939	39	,	,	,
60025	7939	40	and	and	CC
60025	7939	41	two	two	CD
60025	7939	42	powdered	powder	VBN
60025	7939	43	nutmegs	nutmeg	NNS
60025	7939	44	;	;	:
60025	7939	45	mix	mix	VB
60025	7939	46	with	with	IN
60025	7939	47	them	-PRON-	PRP
60025	7939	48	a	a	DT
60025	7939	49	quarter	quarter	NN
60025	7939	50	of	of	IN
60025	7939	51	a	a	DT
60025	7939	52	pound	pound	NN
60025	7939	53	of	of	IN
60025	7939	54	fresh	fresh	JJ
60025	7939	55	butter	butter	NN
60025	7939	56	,	,	,
60025	7939	57	and	and	CC
60025	7939	58	put	put	VBD
60025	7939	59	them	-PRON-	PRP
60025	7939	60	into	into	IN
60025	7939	61	the	the	DT
60025	7939	62	soup	soup	NN
60025	7939	63	with	with	IN
60025	7939	64	all	all	PDT
60025	7939	65	the	the	DT
60025	7939	66	liquor	liquor	NN
60025	7939	67	that	that	WDT
60025	7939	68	remains	remain	VBZ
60025	7939	69	about	about	IN
60025	7939	70	them	-PRON-	PRP
60025	7939	71	.	.	.
60025	7940	1	After	after	IN
60025	7940	2	the	the	DT
60025	7940	3	clams	clam	NNS
60025	7940	4	are	be	VBP
60025	7940	5	in	in	IN
60025	7940	6	,	,	,
60025	7940	7	let	let	VB
60025	7940	8	it	-PRON-	PRP
60025	7940	9	boil	boil	VB
60025	7940	10	another	another	DT
60025	7940	11	quarter	quarter	NN
60025	7940	12	of	of	IN
60025	7940	13	an	an	DT
60025	7940	14	hour	hour	NN
60025	7940	15	.	.	.
60025	7941	1	Have	have	VBP
60025	7941	2	ready	ready	JJ
60025	7941	3	some	some	DT
60025	7941	4	thick	thick	JJ
60025	7941	5	slices	slice	NNS
60025	7941	6	of	of	IN
60025	7941	7	nicely	nicely	RB
60025	7941	8	-	-	HYPH
60025	7941	9	toasted	toast	VBN
60025	7941	10	bread	bread	NN
60025	7941	11	,	,	,
60025	7941	12	(	(	-LRB-
60025	7941	13	with	with	IN
60025	7941	14	the	the	DT
60025	7941	15	crust	crust	NN
60025	7941	16	removed	remove	VBN
60025	7941	17	,	,	,
60025	7941	18	)	)	-RRB-
60025	7941	19	cut	cut	VBD
60025	7941	20	them	-PRON-	PRP
60025	7941	21	into	into	IN
60025	7941	22	small	small	JJ
60025	7941	23	square	square	JJ
60025	7941	24	mouthfuls	mouthful	NNS
60025	7941	25	;	;	:
60025	7941	26	put	put	VBD
60025	7941	27	them	-PRON-	PRP
60025	7941	28	into	into	IN
60025	7941	29	a	a	DT
60025	7941	30	tureen	tureen	NN
60025	7941	31	;	;	:
60025	7941	32	and	and	CC
60025	7941	33	pour	pour	VB
60025	7941	34	the	the	DT
60025	7941	35	soup	soup	NN
60025	7941	36	upon	upon	IN
60025	7941	37	them	-PRON-	PRP
60025	7941	38	.	.	.
60025	7942	1	It	-PRON-	PRP
60025	7942	2	will	will	MD
60025	7942	3	be	be	VB
60025	7942	4	found	find	VBN
60025	7942	5	excellent	excellent	JJ
60025	7942	6	.	.	.
60025	7943	1	Oyster	oyster	JJ
60025	7943	2	soup	soup	NN
60025	7943	3	may	may	MD
60025	7943	4	be	be	VB
60025	7943	5	made	make	VBN
60025	7943	6	in	in	IN
60025	7943	7	the	the	DT
60025	7943	8	same	same	JJ
60025	7943	9	manner	manner	NN
60025	7943	10	.	.	.
60025	7944	1	BAKED	BAKED	NNP
60025	7944	2	CLAMS.--In	CLAMS.--In	NNP
60025	7944	3	taking	take	VBG
60025	7944	4	out	out	RP
60025	7944	5	the	the	DT
60025	7944	6	clams	clam	NNS
60025	7944	7	,	,	,
60025	7944	8	save	save	VB
60025	7944	9	several	several	JJ
60025	7944	10	dozen	dozen	NN
60025	7944	11	of	of	IN
60025	7944	12	the	the	DT
60025	7944	13	largest	large	JJS
60025	7944	14	and	and	CC
60025	7944	15	finest	fine	JJS
60025	7944	16	shells	shell	NNS
60025	7944	17	,	,	,
60025	7944	18	which	which	WDT
60025	7944	19	must	must	MD
60025	7944	20	afterwards	afterwards	RB
60025	7944	21	be	be	VB
60025	7944	22	washed	wash	VBN
60025	7944	23	clean	clean	JJ
60025	7944	24	,	,	,
60025	7944	25	and	and	CC
60025	7944	26	wiped	wipe	VBD
60025	7944	27	dry	dry	JJ
60025	7944	28	.	.	.
60025	7945	1	Chop	chop	VB
60025	7945	2	the	the	DT
60025	7945	3	clams	clam	NNS
60025	7945	4	fine	fine	JJ
60025	7945	5	,	,	,
60025	7945	6	and	and	CC
60025	7945	7	mix	mix	VB
60025	7945	8	with	with	IN
60025	7945	9	them	-PRON-	PRP
60025	7945	10	some	some	DT
60025	7945	11	powdered	powdered	JJ
60025	7945	12	mace	mace	NN
60025	7945	13	and	and	CC
60025	7945	14	nutmeg	nutmeg	NN
60025	7945	15	.	.	.
60025	7946	1	Butter	butter	VB
60025	7946	2	the	the	DT
60025	7946	3	sides	side	NNS
60025	7946	4	and	and	CC
60025	7946	5	bottom	bottom	NN
60025	7946	6	of	of	IN
60025	7946	7	a	a	DT
60025	7946	8	large	large	JJ
60025	7946	9	,	,	,
60025	7946	10	deep	deep	JJ
60025	7946	11	dish	dish	NN
60025	7946	12	,	,	,
60025	7946	13	and	and	CC
60025	7946	14	cover	cover	VB
60025	7946	15	the	the	DT
60025	7946	16	bottom	bottom	NN
60025	7946	17	with	with	IN
60025	7946	18	a	a	DT
60025	7946	19	layer	layer	NN
60025	7946	20	of	of	IN
60025	7946	21	grated	grate	VBN
60025	7946	22	bread	bread	NN
60025	7946	23	-	-	HYPH
60025	7946	24	crumbs	crumb	NNS
60025	7946	25	.	.	.
60025	7947	1	Over	over	IN
60025	7947	2	this	this	DT
60025	7947	3	scatter	scatter	NN
60025	7947	4	some	some	DT
60025	7947	5	very	very	RB
60025	7947	6	small	small	JJ
60025	7947	7	bits	bit	NNS
60025	7947	8	of	of	IN
60025	7947	9	the	the	DT
60025	7947	10	best	good	JJS
60025	7947	11	fresh	fresh	JJ
60025	7947	12	butter	butter	NN
60025	7947	13	.	.	.
60025	7948	1	Then	then	RB
60025	7948	2	put	put	VB
60025	7948	3	in	in	RP
60025	7948	4	a	a	DT
60025	7948	5	thick	thick	JJ
60025	7948	6	layer	layer	NN
60025	7948	7	of	of	IN
60025	7948	8	the	the	DT
60025	7948	9	chopped	chopped	JJ
60025	7948	10	clams	clam	NNS
60025	7948	11	.	.	.
60025	7949	1	Next	next	RB
60025	7949	2	,	,	,
60025	7949	3	another	another	DT
60025	7949	4	layer	layer	NN
60025	7949	5	of	of	IN
60025	7949	6	grated	grate	VBN
60025	7949	7	bread	bread	NN
60025	7949	8	-	-	HYPH
60025	7949	9	crumbs	crumb	NNS
60025	7949	10	,	,	,
60025	7949	11	and	and	CC
60025	7949	12	little	little	JJ
60025	7949	13	bits	bit	NNS
60025	7949	14	of	of	IN
60025	7949	15	butter	butter	NN
60025	7949	16	.	.	.
60025	7950	1	Then	then	RB
60025	7950	2	,	,	,
60025	7950	3	a	a	DT
60025	7950	4	layer	layer	NN
60025	7950	5	of	of	IN
60025	7950	6	chopped	chopped	JJ
60025	7950	7	clams	clam	NNS
60025	7950	8	,	,	,
60025	7950	9	and	and	CC
60025	7950	10	proceed	proceed	VB
60025	7950	11	in	in	IN
60025	7950	12	this	this	DT
60025	7950	13	manner	manner	NN
60025	7950	14	till	till	IN
60025	7950	15	the	the	DT
60025	7950	16	dish	dish	NN
60025	7950	17	is	be	VBZ
60025	7950	18	full	full	JJ
60025	7950	19	,	,	,
60025	7950	20	finishing	finish	VBG
60025	7950	21	at	at	IN
60025	7950	22	the	the	DT
60025	7950	23	top	top	NN
60025	7950	24	with	with	IN
60025	7950	25	a	a	DT
60025	7950	26	layer	layer	NN
60025	7950	27	of	of	IN
60025	7950	28	crumbs	crumb	NNS
60025	7950	29	.	.	.
60025	7951	1	Set	set	VB
60025	7951	2	the	the	DT
60025	7951	3	dish	dish	NN
60025	7951	4	in	in	IN
60025	7951	5	the	the	DT
60025	7951	6	oven	oven	NN
60025	7951	7	,	,	,
60025	7951	8	and	and	CC
60025	7951	9	bake	bake	VB
60025	7951	10	it	-PRON-	PRP
60025	7951	11	about	about	IN
60025	7951	12	a	a	DT
60025	7951	13	quarter	quarter	NN
60025	7951	14	of	of	IN
60025	7951	15	an	an	DT
60025	7951	16	hour	hour	NN
60025	7951	17	.	.	.
60025	7952	1	Have	have	VBP
60025	7952	2	ready	ready	JJ
60025	7952	3	the	the	DT
60025	7952	4	clam	clam	NN
60025	7952	5	-	-	HYPH
60025	7952	6	shells	shell	NNS
60025	7952	7	and	and	CC
60025	7952	8	fill	fill	VB
60025	7952	9	them	-PRON-	PRP
60025	7952	10	with	with	IN
60025	7952	11	the	the	DT
60025	7952	12	baked	baked	JJ
60025	7952	13	mixture	mixture	NN
60025	7952	14	,	,	,
60025	7952	15	either	either	CC
60025	7952	16	leaving	leave	VBG
60025	7952	17	them	-PRON-	PRP
60025	7952	18	open	open	JJ
60025	7952	19	,	,	,
60025	7952	20	or	or	CC
60025	7952	21	covering	cover	VBG
60025	7952	22	each	each	DT
60025	7952	23	with	with	IN
60025	7952	24	another	another	DT
60025	7952	25	clam	clam	NN
60025	7952	26	-	-	HYPH
60025	7952	27	shell	shell	NN
60025	7952	28	.	.	.
60025	7953	1	Place	place	VB
60025	7953	2	them	-PRON-	PRP
60025	7953	3	on	on	IN
60025	7953	4	large	large	JJ
60025	7953	5	dishes	dish	NNS
60025	7953	6	,	,	,
60025	7953	7	and	and	CC
60025	7953	8	send	send	VB
60025	7953	9	them	-PRON-	PRP
60025	7953	10	to	to	TO
60025	7953	11	table	table	VB
60025	7953	12	hot	hot	JJ
60025	7953	13	.	.	.
60025	7954	1	Oysters	oyster	NNS
60025	7954	2	may	may	MD
60025	7954	3	be	be	VB
60025	7954	4	cooked	cook	VBN
60025	7954	5	in	in	IN
60025	7954	6	a	a	DT
60025	7954	7	similar	similar	JJ
60025	7954	8	manner	manner	NN
60025	7954	9	;	;	:
60025	7954	10	sending	send	VBG
60025	7954	11	them	-PRON-	PRP
60025	7954	12	to	to	TO
60025	7954	13	table	table	VB
60025	7954	14	in	in	IN
60025	7954	15	the	the	DT
60025	7954	16	dish	dish	NN
60025	7954	17	in	in	IN
60025	7954	18	which	which	WDT
60025	7954	19	they	-PRON-	PRP
60025	7954	20	were	be	VBD
60025	7954	21	baked	bake	VBN
60025	7954	22	.	.	.
60025	7955	1	The	the	DT
60025	7955	2	meat	meat	NN
60025	7955	3	of	of	IN
60025	7955	4	boiled	boil	VBN
60025	7955	5	crabs	crab	NNS
60025	7955	6	may	may	MD
60025	7955	7	also	also	RB
60025	7955	8	be	be	VB
60025	7955	9	minced	mince	VBN
60025	7955	10	,	,	,
60025	7955	11	seasoned	season	VBN
60025	7955	12	,	,	,
60025	7955	13	and	and	CC
60025	7955	14	dressed	dress	VBD
60025	7955	15	this	this	DT
60025	7955	16	way	way	NN
60025	7955	17	,	,	,
60025	7955	18	and	and	CC
60025	7955	19	sent	send	VBN
60025	7955	20	to	to	IN
60025	7955	21	table	table	NN
60025	7955	22	in	in	IN
60025	7955	23	the	the	DT
60025	7955	24	back	back	NN
60025	7955	25	shells	shell	NNS
60025	7955	26	of	of	IN
60025	7955	27	the	the	DT
60025	7955	28	crabs	crab	NNS
60025	7955	29	.	.	.
60025	7956	1	Clams	clam	NNS
60025	7956	2	intended	intend	VBN
60025	7956	3	for	for	IN
60025	7956	4	soup	soup	NN
60025	7956	5	will	will	MD
60025	7956	6	communicate	communicate	VB
60025	7956	7	to	to	IN
60025	7956	8	it	-PRON-	PRP
60025	7956	9	a	a	DT
60025	7956	10	much	much	RB
60025	7956	11	finer	fine	JJR
60025	7956	12	flavour	flavour	NN
60025	7956	13	,	,	,
60025	7956	14	if	if	IN
60025	7956	15	they	-PRON-	PRP
60025	7956	16	are	be	VBP
60025	7956	17	previously	previously	RB
60025	7956	18	chopped	chop	VBN
60025	7956	19	small	small	JJ
60025	7956	20	,	,	,
60025	7956	21	and	and	CC
60025	7956	22	pounded	pound	VBD
60025	7956	23	in	in	IN
60025	7956	24	a	a	DT
60025	7956	25	mortar	mortar	NN
60025	7956	26	.	.	.
60025	7957	1	FINE	FINE	NNP
60025	7957	2	STEWED	STEWED	NNP
60025	7957	3	OYSTERS.--Strain	OYSTERS.--Strain	VBG
60025	7957	4	the	the	DT
60025	7957	5	liquor	liquor	NN
60025	7957	6	from	from	IN
60025	7957	7	two	two	CD
60025	7957	8	hundred	hundred	CD
60025	7957	9	large	large	JJ
60025	7957	10	oysters	oyster	NNS
60025	7957	11	,	,	,
60025	7957	12	and	and	CC
60025	7957	13	putting	put	VBG
60025	7957	14	the	the	DT
60025	7957	15	half	half	NN
60025	7957	16	of	of	IN
60025	7957	17	it	-PRON-	PRP
60025	7957	18	into	into	IN
60025	7957	19	a	a	DT
60025	7957	20	saucepan	saucepan	NN
60025	7957	21	,	,	,
60025	7957	22	add	add	VB
60025	7957	23	a	a	DT
60025	7957	24	table	table	NN
60025	7957	25	-	-	HYPH
60025	7957	26	spoonful	spoonful	JJ
60025	7957	27	of	of	IN
60025	7957	28	whole	whole	JJ
60025	7957	29	mace	mace	NN
60025	7957	30	,	,	,
60025	7957	31	and	and	CC
60025	7957	32	let	let	VB
60025	7957	33	it	-PRON-	PRP
60025	7957	34	come	come	VB
60025	7957	35	to	to	IN
60025	7957	36	a	a	DT
60025	7957	37	hard	hard	JJ
60025	7957	38	boil	boil	NN
60025	7957	39	,	,	,
60025	7957	40	skimming	skim	VBG
60025	7957	41	it	-PRON-	PRP
60025	7957	42	carefully	carefully	RB
60025	7957	43	.	.	.
60025	7958	1	Have	have	VBP
60025	7958	2	ready	ready	JJ
60025	7958	3	six	six	CD
60025	7958	4	ounces	ounce	NNS
60025	7958	5	of	of	IN
60025	7958	6	fresh	fresh	JJ
60025	7958	7	butter	butter	NN
60025	7958	8	divided	divide	VBN
60025	7958	9	into	into	IN
60025	7958	10	six	six	CD
60025	7958	11	balls	ball	NNS
60025	7958	12	or	or	CC
60025	7958	13	lumps	lump	NNS
60025	7958	14	,	,	,
60025	7958	15	and	and	CC
60025	7958	16	roll	roll	VB
60025	7958	17	each	each	DT
60025	7958	18	slightly	slightly	RB
60025	7958	19	in	in	IN
60025	7958	20	a	a	DT
60025	7958	21	little	little	JJ
60025	7958	22	flour	flour	NN
60025	7958	23	.	.	.
60025	7959	1	Add	add	VB
60025	7959	2	them	-PRON-	PRP
60025	7959	3	to	to	IN
60025	7959	4	the	the	DT
60025	7959	5	boiling	boil	VBG
60025	7959	6	oyster	oyster	NNP
60025	7959	7	liquor	liquor	NN
60025	7959	8	,	,	,
60025	7959	9	and	and	CC
60025	7959	10	when	when	WRB
60025	7959	11	the	the	DT
60025	7959	12	butter	butter	NN
60025	7959	13	is	be	VBZ
60025	7959	14	all	all	RB
60025	7959	15	melted	melt	VBN
60025	7959	16	,	,	,
60025	7959	17	stir	stir	VB
60025	7959	18	the	the	DT
60025	7959	19	whole	whole	JJ
60025	7959	20	very	very	RB
60025	7959	21	hard	hard	RB
60025	7959	22	,	,	,
60025	7959	23	and	and	CC
60025	7959	24	then	then	RB
60025	7959	25	put	put	VBD
60025	7959	26	in	in	RP
60025	7959	27	the	the	DT
60025	7959	28	oysters	oyster	NNS
60025	7959	29	.	.	.
60025	7960	1	As	as	RB
60025	7960	2	soon	soon	RB
60025	7960	3	as	as	IN
60025	7960	4	they	-PRON-	PRP
60025	7960	5	have	have	VBP
60025	7960	6	come	come	VBN
60025	7960	7	to	to	IN
60025	7960	8	a	a	DT
60025	7960	9	boil	boil	NN
60025	7960	10	,	,	,
60025	7960	11	take	take	VB
60025	7960	12	them	-PRON-	PRP
60025	7960	13	out	out	RP
60025	7960	14	carefully	carefully	RB
60025	7960	15	,	,	,
60025	7960	16	and	and	CC
60025	7960	17	lay	lie	VBD
60025	7960	18	them	-PRON-	PRP
60025	7960	19	immediately	immediately	RB
60025	7960	20	in	in	IN
60025	7960	21	a	a	DT
60025	7960	22	pan	pan	NN
60025	7960	23	of	of	IN
60025	7960	24	very	very	RB
60025	7960	25	cold	cold	JJ
60025	7960	26	water	water	NN
60025	7960	27	,	,	,
60025	7960	28	to	to	TO
60025	7960	29	plump	plump	VB
60025	7960	30	them	-PRON-	PRP
60025	7960	31	and	and	CC
60025	7960	32	make	make	VB
60025	7960	33	them	-PRON-	PRP
60025	7960	34	firm	firm	JJ
60025	7960	35	.	.	.
60025	7961	1	Then	then	RB
60025	7961	2	season	season	VB
60025	7961	3	the	the	DT
60025	7961	4	liquor	liquor	NN
60025	7961	5	with	with	IN
60025	7961	6	a	a	DT
60025	7961	7	grated	grate	VBN
60025	7961	8	nutmeg	nutmeg	NN
60025	7961	9	;	;	:
60025	7961	10	and	and	CC
60025	7961	11	taking	take	VBG
60025	7961	12	a	a	DT
60025	7961	13	pint	pint	NN
60025	7961	14	and	and	CC
60025	7961	15	a	a	DT
60025	7961	16	half	half	NN
60025	7961	17	of	of	IN
60025	7961	18	very	very	RB
60025	7961	19	rich	rich	JJ
60025	7961	20	cream	cream	NN
60025	7961	21	,	,	,
60025	7961	22	add	add	VB
60025	7961	23	it	-PRON-	PRP
60025	7961	24	gradually	gradually	RB
60025	7961	25	to	to	IN
60025	7961	26	the	the	DT
60025	7961	27	liquor	liquor	NN
60025	7961	28	,	,	,
60025	7961	29	stirring	stir	VBG
60025	7961	30	it	-PRON-	PRP
60025	7961	31	all	all	PDT
60025	7961	32	the	the	DT
60025	7961	33	time	time	NN
60025	7961	34	.	.	.
60025	7962	1	When	when	WRB
60025	7962	2	it	-PRON-	PRP
60025	7962	3	has	have	VBZ
60025	7962	4	boiled	boil	VBN
60025	7962	5	again	again	RB
60025	7962	6	,	,	,
60025	7962	7	return	return	VB
60025	7962	8	the	the	DT
60025	7962	9	oysters	oyster	NNS
60025	7962	10	to	to	IN
60025	7962	11	it	-PRON-	PRP
60025	7962	12	,	,	,
60025	7962	13	and	and	CC
60025	7962	14	simmer	simmer	VB
60025	7962	15	them	-PRON-	PRP
60025	7962	16	in	in	IN
60025	7962	17	the	the	DT
60025	7962	18	creamed	creamed	JJ
60025	7962	19	liquor	liquor	NN
60025	7962	20	about	about	RB
60025	7962	21	five	five	CD
60025	7962	22	minutes	minute	NNS
60025	7962	23	or	or	CC
60025	7962	24	just	just	RB
60025	7962	25	long	long	RB
60025	7962	26	enough	enough	RB
60025	7962	27	to	to	TO
60025	7962	28	heat	heat	VB
60025	7962	29	them	-PRON-	PRP
60025	7962	30	thoroughly	thoroughly	RB
60025	7962	31	.	.	.
60025	7963	1	Send	send	VB
60025	7963	2	them	-PRON-	PRP
60025	7963	3	to	to	IN
60025	7963	4	the	the	DT
60025	7963	5	tea	tea	NN
60025	7963	6	-	-	HYPH
60025	7963	7	table	table	NN
60025	7963	8	hot	hot	JJ
60025	7963	9	in	in	IN
60025	7963	10	a	a	DT
60025	7963	11	covered	covered	JJ
60025	7963	12	dish	dish	NN
60025	7963	13	.	.	.
60025	7964	1	If	if	IN
60025	7964	2	you	-PRON-	PRP
60025	7964	3	stew	stew	VBP
60025	7964	4	six	six	CD
60025	7964	5	or	or	CC
60025	7964	6	eight	eight	CD
60025	7964	7	hundred	hundred	CD
60025	7964	8	oysters	oyster	NNS
60025	7964	9	,	,	,
60025	7964	10	in	in	IN
60025	7964	11	this	this	DT
60025	7964	12	manner	manner	NN
60025	7964	13	,	,	,
60025	7964	14	for	for	IN
60025	7964	15	a	a	DT
60025	7964	16	large	large	JJ
60025	7964	17	company	company	NN
60025	7964	18	,	,	,
60025	7964	19	see	see	VB
60025	7964	20	that	that	IN
60025	7964	21	the	the	DT
60025	7964	22	butter	butter	NN
60025	7964	23	,	,	,
60025	7964	24	spice	spice	NN
60025	7964	25	,	,	,
60025	7964	26	cream	cream	NN
60025	7964	27	,	,	,
60025	7964	28	&	&	CC
60025	7964	29	c.	c.	NNP
60025	7964	30	,	,	,
60025	7964	31	are	be	VBP
60025	7964	32	all	all	DT
60025	7964	33	increased	increase	VBN
60025	7964	34	in	in	IN
60025	7964	35	the	the	DT
60025	7964	36	proper	proper	JJ
60025	7964	37	proportion	proportion	NN
60025	7964	38	.	.	.
60025	7965	1	Oysters	oyster	NNS
60025	7965	2	cooked	cook	VBN
60025	7965	3	in	in	IN
60025	7965	4	this	this	DT
60025	7965	5	way	way	NN
60025	7965	6	make	make	VBP
60025	7965	7	very	very	RB
60025	7965	8	fine	fine	JJ
60025	7965	9	patties	patty	NNS
60025	7965	10	.	.	.
60025	7966	1	The	the	DT
60025	7966	2	shells	shell	NNS
60025	7966	3	for	for	IN
60025	7966	4	which	which	WDT
60025	7966	5	must	must	MD
60025	7966	6	be	be	VB
60025	7966	7	made	make	VBN
60025	7966	8	of	of	IN
60025	7966	9	puff	puff	NN
60025	7966	10	-	-	HYPH
60025	7966	11	paste	paste	NN
60025	7966	12	,	,	,
60025	7966	13	and	and	CC
60025	7966	14	baked	bake	VBD
60025	7966	15	empty	empty	JJ
60025	7966	16	in	in	IN
60025	7966	17	very	very	RB
60025	7966	18	deep	deep	JJ
60025	7966	19	patty	patty	NNP
60025	7966	20	-	-	HYPH
60025	7966	21	pans	pan	NNS
60025	7966	22	,	,	,
60025	7966	23	filling	fill	VBG
60025	7966	24	them	-PRON-	PRP
60025	7966	25	,	,	,
60025	7966	26	when	when	WRB
60025	7966	27	done	do	VBN
60025	7966	28	,	,	,
60025	7966	29	with	with	IN
60025	7966	30	oysters	oyster	NNS
60025	7966	31	.	.	.
60025	7967	1	SPICED	SPICED	NNP
60025	7967	2	OYSTERS.--To	OYSTERS.--To	NNP
60025	7967	3	four	four	CD
60025	7967	4	hundred	hundred	CD
60025	7967	5	large	large	JJ
60025	7967	6	oysters	oyster	NNS
60025	7967	7	allow	allow	VBP
60025	7967	8	a	a	DT
60025	7967	9	pint	pint	NN
60025	7967	10	of	of	IN
60025	7967	11	cider	cider	NN
60025	7967	12	vinegar	vinegar	NN
60025	7967	13	,	,	,
60025	7967	14	four	four	CD
60025	7967	15	grated	grate	VBN
60025	7967	16	nutmegs	nutmeg	NNS
60025	7967	17	,	,	,
60025	7967	18	sixteen	sixteen	CD
60025	7967	19	blades	blade	NNS
60025	7967	20	of	of	IN
60025	7967	21	whole	whole	JJ
60025	7967	22	mace	mace	NN
60025	7967	23	,	,	,
60025	7967	24	six	six	CD
60025	7967	25	dozen	dozen	NN
60025	7967	26	of	of	IN
60025	7967	27	whole	whole	JJ
60025	7967	28	cloves	clove	NNS
60025	7967	29	,	,	,
60025	7967	30	three	three	CD
60025	7967	31	dozen	dozen	NN
60025	7967	32	whole	whole	JJ
60025	7967	33	pepper	pepper	NN
60025	7967	34	corns	corn	NNS
60025	7967	35	,	,	,
60025	7967	36	and	and	CC
60025	7967	37	a	a	DT
60025	7967	38	salt	salt	NN
60025	7967	39	-	-	HYPH
60025	7967	40	spoonful	spoonful	JJ
60025	7967	41	of	of	IN
60025	7967	42	cayenne	cayenne	NNS
60025	7967	43	.	.	.
60025	7968	1	Put	put	VB
60025	7968	2	the	the	DT
60025	7968	3	liquor	liquor	NN
60025	7968	4	into	into	IN
60025	7968	5	a	a	DT
60025	7968	6	porcelain	porcelain	NN
60025	7968	7	kettle	kettle	NN
60025	7968	8	,	,	,
60025	7968	9	and	and	CC
60025	7968	10	boil	boil	NNP
60025	7968	11	and	and	CC
60025	7968	12	skim	skim	VB
60025	7968	13	it	-PRON-	PRP
60025	7968	14	;	;	:
60025	7968	15	when	when	WRB
60025	7968	16	it	-PRON-	PRP
60025	7968	17	has	have	VBZ
60025	7968	18	come	come	VBN
60025	7968	19	to	to	IN
60025	7968	20	a	a	DT
60025	7968	21	hard	hard	JJ
60025	7968	22	boil	boil	NN
60025	7968	23	,	,	,
60025	7968	24	add	add	VB
60025	7968	25	the	the	DT
60025	7968	26	vinegar	vinegar	NN
60025	7968	27	and	and	CC
60025	7968	28	put	put	VBD
60025	7968	29	in	in	RP
60025	7968	30	the	the	DT
60025	7968	31	oysters	oyster	NNS
60025	7968	32	with	with	IN
60025	7968	33	the	the	DT
60025	7968	34	seasoning	seasoning	NN
60025	7968	35	of	of	IN
60025	7968	36	spices	spice	NNS
60025	7968	37	,	,	,
60025	7968	38	&	&	CC
60025	7968	39	c.	c.	NNP
60025	7968	40	Give	give	VB
60025	7968	41	them	-PRON-	PRP
60025	7968	42	one	one	CD
60025	7968	43	boil	boil	VB
60025	7968	44	up	up	RP
60025	7968	45	,	,	,
60025	7968	46	for	for	IN
60025	7968	47	if	if	IN
60025	7968	48	boiled	boil	VBN
60025	7968	49	longer	long	RBR
60025	7968	50	they	-PRON-	PRP
60025	7968	51	will	will	MD
60025	7968	52	shrivel	shrivel	VB
60025	7968	53	and	and	CC
60025	7968	54	lose	lose	VB
60025	7968	55	their	-PRON-	PRP$
60025	7968	56	flavour	flavour	NN
60025	7968	57	.	.	.
60025	7969	1	Then	then	RB
60025	7969	2	put	put	VB
60025	7969	3	them	-PRON-	PRP
60025	7969	4	into	into	IN
60025	7969	5	a	a	DT
60025	7969	6	stone	stone	NN
60025	7969	7	or	or	CC
60025	7969	8	glass	glass	NN
60025	7969	9	jar	jar	NN
60025	7969	10	,	,	,
60025	7969	11	cover	cover	VB
60025	7969	12	them	-PRON-	PRP
60025	7969	13	closely	closely	RB
60025	7969	14	,	,	,
60025	7969	15	and	and	CC
60025	7969	16	set	set	VBD
60025	7969	17	them	-PRON-	PRP
60025	7969	18	in	in	IN
60025	7969	19	a	a	DT
60025	7969	20	cool	cool	JJ
60025	7969	21	place	place	NN
60025	7969	22	.	.	.
60025	7970	1	They	-PRON-	PRP
60025	7970	2	must	must	MD
60025	7970	3	be	be	VB
60025	7970	4	quite	quite	RB
60025	7970	5	cold	cold	JJ
60025	7970	6	when	when	WRB
60025	7970	7	eaten	eat	VBN
60025	7970	8	.	.	.
60025	7971	1	You	-PRON-	PRP
60025	7971	2	may	may	MD
60025	7971	3	give	give	VB
60025	7971	4	them	-PRON-	PRP
60025	7971	5	a	a	DT
60025	7971	6	light	light	JJ
60025	7971	7	reddish	reddish	JJ
60025	7971	8	tint	tint	NN
60025	7971	9	by	by	IN
60025	7971	10	boiling	boil	VBG
60025	7971	11	in	in	IN
60025	7971	12	the	the	DT
60025	7971	13	liquor	liquor	NN
60025	7971	14	a	a	DT
60025	7971	15	little	little	JJ
60025	7971	16	prepared	prepared	JJ
60025	7971	17	cochineal	cochineal	NN
60025	7971	18	.	.	.
60025	7972	1	TO	to	IN
60025	7972	2	KEEP	KEEP	NNP
60025	7972	3	FRESH	FRESH	NNP
60025	7972	4	EGGS.--Have	eggs.--have	VB
60025	7972	5	a	a	DT
60025	7972	6	close	close	JJ
60025	7972	7	,	,	,
60025	7972	8	dry	dry	JJ
60025	7972	9	keg	keg	NN
60025	7972	10	,	,	,
60025	7972	11	for	for	IN
60025	7972	12	the	the	DT
60025	7972	13	purpose	purpose	NN
60025	7972	14	of	of	IN
60025	7972	15	receiving	receive	VBG
60025	7972	16	the	the	DT
60025	7972	17	eggs	egg	NNS
60025	7972	18	as	as	IN
60025	7972	19	they	-PRON-	PRP
60025	7972	20	are	be	VBP
60025	7972	21	brought	bring	VBN
60025	7972	22	in	in	RB
60025	7972	23	fresh	fresh	JJ
60025	7972	24	from	from	IN
60025	7972	25	the	the	DT
60025	7972	26	hen	hen	NN
60025	7972	27	's	's	POS
60025	7972	28	nests	nest	NNS
60025	7972	29	.	.	.
60025	7973	1	An	an	DT
60025	7973	2	old	old	JJ
60025	7973	3	biscuit	biscuit	NN
60025	7973	4	keg	keg	NN
60025	7973	5	will	will	MD
60025	7973	6	be	be	VB
60025	7973	7	best	good	JJS
60025	7973	8	.	.	.
60025	7974	1	Keep	keep	VB
60025	7974	2	near	near	IN
60025	7974	3	it	-PRON-	PRP
60025	7974	4	a	a	DT
60025	7974	5	patty	patty	NNP
60025	7974	6	-	-	HYPH
60025	7974	7	pan	pan	NN
60025	7974	8	,	,	,
60025	7974	9	or	or	CC
60025	7974	10	something	something	NN
60025	7974	11	of	of	IN
60025	7974	12	the	the	DT
60025	7974	13	sort	sort	NN
60025	7974	14	,	,	,
60025	7974	15	to	to	TO
60025	7974	16	hold	hold	VB
60025	7974	17	a	a	DT
60025	7974	18	piece	piece	NN
60025	7974	19	of	of	IN
60025	7974	20	clean	clean	JJ
60025	7974	21	white	white	JJ
60025	7974	22	rag	rag	NN
60025	7974	23	with	with	IN
60025	7974	24	some	some	DT
60025	7974	25	good	good	JJ
60025	7974	26	lard	lard	NN
60025	7974	27	tied	tie	VBN
60025	7974	28	up	up	RP
60025	7974	29	in	in	IN
60025	7974	30	it	-PRON-	PRP
60025	7974	31	.	.	.
60025	7975	1	While	while	IN
60025	7975	2	they	-PRON-	PRP
60025	7975	3	are	be	VBP
60025	7975	4	fresh	fresh	JJ
60025	7975	5	and	and	CC
60025	7975	6	warm	warm	JJ
60025	7975	7	from	from	IN
60025	7975	8	the	the	DT
60025	7975	9	nest	nest	NN
60025	7975	10	,	,	,
60025	7975	11	grease	grease	VB
60025	7975	12	each	each	DT
60025	7975	13	egg	egg	NN
60025	7975	14	all	all	RB
60025	7975	15	over	over	RB
60025	7975	16	with	with	IN
60025	7975	17	the	the	DT
60025	7975	18	lard	lard	NN
60025	7975	19	,	,	,
60025	7975	20	not	not	RB
60025	7975	21	omitting	omit	VBG
60025	7975	22	even	even	RB
60025	7975	23	the	the	DT
60025	7975	24	smallest	small	JJS
60025	7975	25	part	part	NN
60025	7975	26	;	;	:
60025	7975	27	and	and	CC
60025	7975	28	then	then	RB
60025	7975	29	put	put	VB
60025	7975	30	it	-PRON-	PRP
60025	7975	31	into	into	IN
60025	7975	32	the	the	DT
60025	7975	33	keg	keg	NN
60025	7975	34	with	with	IN
60025	7975	35	the	the	DT
60025	7975	36	rest	rest	NN
60025	7975	37	.	.	.
60025	7976	1	Eggs	egg	NNS
60025	7976	2	preserved	preserve	VBN
60025	7976	3	in	in	IN
60025	7976	4	this	this	DT
60025	7976	5	manner	manner	NN
60025	7976	6	(	(	-LRB-
60025	7976	7	and	and	CC
60025	7976	8	there	there	EX
60025	7976	9	is	be	VBZ
60025	7976	10	no	no	DT
60025	7976	11	better	well	JJR
60025	7976	12	way	way	NN
60025	7976	13	)	)	-RRB-
60025	7976	14	will	will	MD
60025	7976	15	continue	continue	VB
60025	7976	16	good	good	JJ
60025	7976	17	for	for	IN
60025	7976	18	months	month	NNS
60025	7976	19	,	,	,
60025	7976	20	provided	provide	VBN
60025	7976	21	they	-PRON-	PRP
60025	7976	22	were	be	VBD
60025	7976	23	perfectly	perfectly	RB
60025	7976	24	fresh	fresh	JJ
60025	7976	25	when	when	WRB
60025	7976	26	greased	grease	VBN
60025	7976	27	;	;	:
60025	7976	28	and	and	CC
60025	7976	29	it	-PRON-	PRP
60025	7976	30	is	be	VBZ
60025	7976	31	useless	useless	JJ
60025	7976	32	to	to	TO
60025	7976	33	attempt	attempt	VB
60025	7976	34	preserving	preserve	VBG
60025	7976	35	any	any	DT
60025	7976	36	but	but	CC
60025	7976	37	new	new	RB
60025	7976	38	-	-	HYPH
60025	7976	39	laid	lay	VBN
60025	7976	40	eggs	egg	NNS
60025	7976	41	.	.	.
60025	7977	1	No	no	DT
60025	7977	2	process	process	NN
60025	7977	3	whatever	whatever	WDT
60025	7977	4	,	,	,
60025	7977	5	can	can	MD
60025	7977	6	restore	restore	VB
60025	7977	7	or	or	CC
60025	7977	8	prevent	prevent	VB
60025	7977	9	from	from	IN
60025	7977	10	spoiling	spoiling	NN
60025	7977	11	,	,	,
60025	7977	12	any	any	DT
60025	7977	13	egg	egg	NN
60025	7977	14	that	that	WDT
60025	7977	15	is	be	VBZ
60025	7977	16	the	the	DT
60025	7977	17	least	least	JJS
60025	7977	18	stale	stale	JJ
60025	7977	19	.	.	.
60025	7978	1	Therefore	therefore	RB
60025	7978	2	,	,	,
60025	7978	3	if	if	IN
60025	7978	4	you	-PRON-	PRP
60025	7978	5	live	live	VBP
60025	7978	6	in	in	IN
60025	7978	7	a	a	DT
60025	7978	8	city	city	NN
60025	7978	9	,	,	,
60025	7978	10	or	or	CC
60025	7978	11	have	have	VBP
60025	7978	12	not	not	RB
60025	7978	13	hens	hen	NNS
60025	7978	14	of	of	IN
60025	7978	15	your	-PRON-	PRP$
60025	7978	16	own	own	JJ
60025	7978	17	,	,	,
60025	7978	18	it	-PRON-	PRP
60025	7978	19	is	be	VBZ
60025	7978	20	best	good	JJS
60025	7978	21	to	to	TO
60025	7978	22	depend	depend	VB
60025	7978	23	on	on	IN
60025	7978	24	buying	buy	VBG
60025	7978	25	eggs	egg	NNS
60025	7978	26	as	as	IN
60025	7978	27	you	-PRON-	PRP
60025	7978	28	want	want	VBP
60025	7978	29	them	-PRON-	PRP
60025	7978	30	.	.	.
60025	7979	1	A	a	DT
60025	7979	2	MOLASSES	molasses	NN
60025	7979	3	PIE.--Make	pie.--make	VBP
60025	7979	4	a	a	DT
60025	7979	5	good	good	JJ
60025	7979	6	paste	paste	NN
60025	7979	7	,	,	,
60025	7979	8	and	and	CC
60025	7979	9	having	have	VBG
60025	7979	10	rolled	roll	VBD
60025	7979	11	it	-PRON-	PRP
60025	7979	12	out	out	RP
60025	7979	13	_	_	NNP
60025	7979	14	thick	thick	JJ
60025	7979	15	_	_	NNP
60025	7979	16	,	,	,
60025	7979	17	line	line	VBP
60025	7979	18	a	a	DT
60025	7979	19	pie	pie	NN
60025	7979	20	-	-	HYPH
60025	7979	21	dish	dish	NN
60025	7979	22	with	with	IN
60025	7979	23	a	a	DT
60025	7979	24	portion	portion	NN
60025	7979	25	of	of	IN
60025	7979	26	it	-PRON-	PRP
60025	7979	27	.	.	.
60025	7980	1	Then	then	RB
60025	7980	2	fill	fill	VB
60025	7980	3	up	up	RP
60025	7980	4	the	the	DT
60025	7980	5	dish	dish	NN
60025	7980	6	with	with	IN
60025	7980	7	molasses	molasse	NNS
60025	7980	8	,	,	,
60025	7980	9	into	into	IN
60025	7980	10	which	which	WDT
60025	7980	11	you	-PRON-	PRP
60025	7980	12	have	have	VBP
60025	7980	13	previously	previously	RB
60025	7980	14	stirred	stir	VBN
60025	7980	15	a	a	DT
60025	7980	16	table	table	NN
60025	7980	17	-	-	HYPH
60025	7980	18	spoonful	spoonful	JJ
60025	7980	19	,	,	,
60025	7980	20	or	or	CC
60025	7980	21	more	more	JJR
60025	7980	22	,	,	,
60025	7980	23	of	of	IN
60025	7980	24	ground	ground	NN
60025	7980	25	ginger	ginger	NN
60025	7980	26	.	.	.
60025	7981	1	Cover	cover	VB
60025	7981	2	it	-PRON-	PRP
60025	7981	3	with	with	IN
60025	7981	4	an	an	DT
60025	7981	5	upper	upper	JJ
60025	7981	6	crust	crust	NN
60025	7981	7	of	of	IN
60025	7981	8	the	the	DT
60025	7981	9	paste	paste	NN
60025	7981	10	;	;	:
60025	7981	11	notch	notch	VB
60025	7981	12	the	the	DT
60025	7981	13	edges	edge	NNS
60025	7981	14	neatly	neatly	RB
60025	7981	15	;	;	:
60025	7981	16	and	and	CC
60025	7981	17	bake	bake	VB
60025	7981	18	it	-PRON-	PRP
60025	7981	19	brown	brown	JJ
60025	7981	20	.	.	.
60025	7982	1	This	this	DT
60025	7982	2	pie	pie	NN
60025	7982	3	,	,	,
60025	7982	4	plain	plain	JJ
60025	7982	5	as	as	IN
60025	7982	6	it	-PRON-	PRP
60025	7982	7	is	be	VBZ
60025	7982	8	,	,	,
60025	7982	9	will	will	MD
60025	7982	10	be	be	VB
60025	7982	11	found	find	VBN
60025	7982	12	very	very	RB
60025	7982	13	good	good	JJ
60025	7982	14	.	.	.
60025	7983	1	It	-PRON-	PRP
60025	7983	2	will	will	MD
60025	7983	3	be	be	VB
60025	7983	4	improved	improve	VBN
60025	7983	5	by	by	IN
60025	7983	6	laying	lay	VBG
60025	7983	7	a	a	DT
60025	7983	8	sliced	sliced	JJ
60025	7983	9	orange	orange	NN
60025	7983	10	or	or	CC
60025	7983	11	lemon	lemon	NN
60025	7983	12	in	in	IN
60025	7983	13	the	the	DT
60025	7983	14	bottom	bottom	NN
60025	7983	15	before	before	IN
60025	7983	16	you	-PRON-	PRP
60025	7983	17	put	put	VBP
60025	7983	18	in	in	IN
60025	7983	19	the	the	DT
60025	7983	20	molasses	molasse	NNS
60025	7983	21	.	.	.
60025	7984	1	To	to	IN
60025	7984	2	the	the	DT
60025	7984	3	ginger	ginger	NN
60025	7984	4	you	-PRON-	PRP
60025	7984	5	may	may	MD
60025	7984	6	add	add	VB
60025	7984	7	a	a	DT
60025	7984	8	tea	tea	NN
60025	7984	9	-	-	HYPH
60025	7984	10	spoonful	spoonful	JJ
60025	7984	11	of	of	IN
60025	7984	12	powdered	powdered	JJ
60025	7984	13	cinnamon	cinnamon	NN
60025	7984	14	.	.	.
60025	7985	1	SOUP	SOUP	NNP
60025	7985	2	Ã	Ã	NNP
60025	7985	3	�	�	NNP
60025	7985	4	LA	LA	NNP
60025	7985	5	LUCY.--Take	lucy.--take	VBP
60025	7985	6	a	a	DT
60025	7985	7	large	large	JJ
60025	7985	8	fowl	fowl	NN
60025	7985	9	;	;	:
60025	7985	10	cut	cut	VB
60025	7985	11	it	-PRON-	PRP
60025	7985	12	up	up	RP
60025	7985	13	;	;	,
60025	7985	14	put	put	VB
60025	7985	15	it	-PRON-	PRP
60025	7985	16	with	with	IN
60025	7985	17	a	a	DT
60025	7985	18	few	few	JJ
60025	7985	19	small	small	JJ
60025	7985	20	onions	onion	NNS
60025	7985	21	into	into	IN
60025	7985	22	a	a	DT
60025	7985	23	soup	soup	NN
60025	7985	24	-	-	HYPH
60025	7985	25	pot	pot	NN
60025	7985	26	,	,	,
60025	7985	27	and	and	CC
60025	7985	28	fry	fry	VB
60025	7985	29	it	-PRON-	PRP
60025	7985	30	brown	brown	JJ
60025	7985	31	in	in	IN
60025	7985	32	plenty	plenty	NN
60025	7985	33	of	of	IN
60025	7985	34	lard	lard	NN
60025	7985	35	.	.	.
60025	7986	1	Afterwards	afterwards	RB
60025	7986	2	pour	pour	VB
60025	7986	3	in	in	IN
60025	7986	4	as	as	RB
60025	7986	5	much	much	JJ
60025	7986	6	water	water	NN
60025	7986	7	as	as	IN
60025	7986	8	you	-PRON-	PRP
60025	7986	9	intend	intend	VBP
60025	7986	10	for	for	IN
60025	7986	11	the	the	DT
60025	7986	12	soup	soup	NN
60025	7986	13	,	,	,
60025	7986	14	and	and	CC
60025	7986	15	boil	boil	VB
60025	7986	16	it	-PRON-	PRP
60025	7986	17	slowly	slowly	RB
60025	7986	18	till	till	IN
60025	7986	19	the	the	DT
60025	7986	20	whole	whole	JJ
60025	7986	21	strength	strength	NN
60025	7986	22	of	of	IN
60025	7986	23	the	the	DT
60025	7986	24	chicken	chicken	NN
60025	7986	25	is	be	VBZ
60025	7986	26	extracted	extract	VBN
60025	7986	27	,	,	,
60025	7986	28	and	and	CC
60025	7986	29	the	the	DT
60025	7986	30	flesh	flesh	NN
60025	7986	31	drops	drop	VBZ
60025	7986	32	in	in	IN
60025	7986	33	rags	rag	NNS
60025	7986	34	from	from	IN
60025	7986	35	the	the	DT
60025	7986	36	bones	bone	NNS
60025	7986	37	.	.	.
60025	7987	1	An	an	DT
60025	7987	2	hour	hour	NN
60025	7987	3	before	before	IN
60025	7987	4	dinner	dinner	NN
60025	7987	5	,	,	,
60025	7987	6	strain	strain	VB
60025	7987	7	off	off	RP
60025	7987	8	the	the	DT
60025	7987	9	liquid	liquid	NN
60025	7987	10	,	,	,
60025	7987	11	return	return	VB
60025	7987	12	it	-PRON-	PRP
60025	7987	13	to	to	IN
60025	7987	14	the	the	DT
60025	7987	15	pot	pot	NN
60025	7987	16	(	(	-LRB-
60025	7987	17	which	which	WDT
60025	7987	18	must	must	MD
60025	7987	19	first	first	RB
60025	7987	20	be	be	VB
60025	7987	21	cleared	clear	VBN
60025	7987	22	entirely	entirely	RB
60025	7987	23	out	out	RP
60025	7987	24	)	)	-RRB-
60025	7987	25	add	add	VB
60025	7987	26	the	the	DT
60025	7987	27	liquor	liquor	NN
60025	7987	28	of	of	IN
60025	7987	29	a	a	DT
60025	7987	30	quart	quart	NN
60025	7987	31	of	of	IN
60025	7987	32	fresh	fresh	JJ
60025	7987	33	oysters	oyster	NNS
60025	7987	34	,	,	,
60025	7987	35	and	and	CC
60025	7987	36	boil	boil	VB
60025	7987	37	it	-PRON-	PRP
60025	7987	38	again	again	RB
60025	7987	39	.	.	.
60025	7988	1	In	in	IN
60025	7988	2	half	half	PDT
60025	7988	3	an	an	DT
60025	7988	4	hour	hour	NN
60025	7988	5	put	put	VBN
60025	7988	6	in	in	IN
60025	7988	7	the	the	DT
60025	7988	8	oysters	oyster	NNS
60025	7988	9	and	and	CC
60025	7988	10	mix	mix	VB
60025	7988	11	into	into	IN
60025	7988	12	the	the	DT
60025	7988	13	soup	soup	NN
60025	7988	14	two	two	CD
60025	7988	15	large	large	JJ
60025	7988	16	table	table	NN
60025	7988	17	-	-	HYPH
60025	7988	18	spoonfuls	spoonful	NNS
60025	7988	19	of	of	IN
60025	7988	20	fresh	fresh	JJ
60025	7988	21	butter	butter	NN
60025	7988	22	rolled	roll	VBN
60025	7988	23	in	in	IN
60025	7988	24	flour	flour	NN
60025	7988	25	;	;	:
60025	7988	26	some	some	DT
60025	7988	27	whole	whole	JJ
60025	7988	28	pepper	pepper	NN
60025	7988	29	;	;	,
60025	7988	30	blades	blade	NNS
60025	7988	31	of	of	IN
60025	7988	32	mace	mace	NN
60025	7988	33	;	;	,
60025	7988	34	and	and	CC
60025	7988	35	grated	grate	VBD
60025	7988	36	nutmeg	nutmeg	NNP
60025	7988	37	.	.	.
60025	7989	1	Toast	toast	VB
60025	7989	2	some	some	DT
60025	7989	3	thick	thick	JJ
60025	7989	4	slices	slice	NNS
60025	7989	5	of	of	IN
60025	7989	6	bread	bread	NN
60025	7989	7	(	(	-LRB-
60025	7989	8	without	without	IN
60025	7989	9	the	the	DT
60025	7989	10	crust	crust	NN
60025	7989	11	)	)	-RRB-
60025	7989	12	cut	cut	VBD
60025	7989	13	them	-PRON-	PRP
60025	7989	14	into	into	IN
60025	7989	15	dice	dice	NN
60025	7989	16	,	,	,
60025	7989	17	and	and	CC
60025	7989	18	put	put	VBD
60025	7989	19	them	-PRON-	PRP
60025	7989	20	into	into	IN
60025	7989	21	the	the	DT
60025	7989	22	soup	soup	NN
60025	7989	23	tureen	tureen	NN
60025	7989	24	.	.	.
60025	7990	1	For	for	IN
60025	7990	2	the	the	DT
60025	7990	3	fowl	fowl	NN
60025	7990	4	,	,	,
60025	7990	5	you	-PRON-	PRP
60025	7990	6	may	may	MD
60025	7990	7	substitute	substitute	VB
60025	7990	8	a	a	DT
60025	7990	9	knuckle	knuckle	NN
60025	7990	10	of	of	IN
60025	7990	11	veal	veal	NN
60025	7990	12	cut	cut	VBD
60025	7990	13	up	up	RP
60025	7990	14	;	;	:
60025	7990	15	or	or	CC
60025	7990	16	a	a	DT
60025	7990	17	pair	pair	NN
60025	7990	18	of	of	IN
60025	7990	19	rabbits	rabbit	NNS
60025	7990	20	.	.	.
60025	7991	1	MINT	MINT	NNP
60025	7991	2	JULEP.--This	JULEP.--This	NNP
60025	7991	3	can	can	MD
60025	7991	4	only	only	RB
60025	7991	5	be	be	VB
60025	7991	6	made	make	VBN
60025	7991	7	when	when	WRB
60025	7991	8	fresh	fresh	JJ
60025	7991	9	green	green	JJ
60025	7991	10	mint	mint	NN
60025	7991	11	is	be	VBZ
60025	7991	12	in	in	IN
60025	7991	13	season	season	NN
60025	7991	14	.	.	.
60025	7992	1	Lay	Lay	NNP
60025	7992	2	at	at	IN
60025	7992	3	the	the	DT
60025	7992	4	bottom	bottom	NN
60025	7992	5	of	of	IN
60025	7992	6	a	a	DT
60025	7992	7	large	large	JJ
60025	7992	8	tumbler	tumbler	NN
60025	7992	9	,	,	,
60025	7992	10	one	one	CD
60025	7992	11	or	or	CC
60025	7992	12	two	two	CD
60025	7992	13	round	round	JJ
60025	7992	14	slices	slice	NNS
60025	7992	15	of	of	IN
60025	7992	16	pine	pine	NN
60025	7992	17	-	-	HYPH
60025	7992	18	apple	apple	NN
60025	7992	19	nicely	nicely	RB
60025	7992	20	pared	pare	VBD
60025	7992	21	;	;	:
60025	7992	22	and	and	CC
60025	7992	23	cover	cover	VB
60025	7992	24	them	-PRON-	PRP
60025	7992	25	with	with	IN
60025	7992	26	a	a	DT
60025	7992	27	thick	thick	JJ
60025	7992	28	layer	layer	NN
60025	7992	29	of	of	IN
60025	7992	30	loaf	loaf	NN
60025	7992	31	-	-	HYPH
60025	7992	32	sugar	sugar	NN
60025	7992	33	,	,	,
60025	7992	34	powdered	powdered	JJ
60025	7992	35	or	or	CC
60025	7992	36	well	well	RB
60025	7992	37	-	-	HYPH
60025	7992	38	broken	break	VBN
60025	7992	39	.	.	.
60025	7993	1	Pour	pour	VB
60025	7993	2	on	on	IN
60025	7993	3	it	-PRON-	PRP
60025	7993	4	a	a	DT
60025	7993	5	glass	glass	NN
60025	7993	6	or	or	CC
60025	7993	7	more	more	JJR
60025	7993	8	of	of	IN
60025	7993	9	the	the	DT
60025	7993	10	best	good	JJS
60025	7993	11	brandy	brandy	NN
60025	7993	12	.	.	.
60025	7994	1	Add	add	VB
60025	7994	2	cold	cold	JJ
60025	7994	3	water	water	NN
60025	7994	4	till	till	IN
60025	7994	5	the	the	DT
60025	7994	6	tumbler	tumbler	NN
60025	7994	7	is	be	VBZ
60025	7994	8	two	two	CD
60025	7994	9	-	-	HYPH
60025	7994	10	thirds	third	NNS
60025	7994	11	full	full	JJ
60025	7994	12	.	.	.
60025	7995	1	Finish	finish	VB
60025	7995	2	with	with	IN
60025	7995	3	a	a	DT
60025	7995	4	thick	thick	JJ
60025	7995	5	layer	layer	NN
60025	7995	6	of	of	IN
60025	7995	7	pounded	pound	VBN
60025	7995	8	ice	ice	NN
60025	7995	9	till	till	IN
60025	7995	10	it	-PRON-	PRP
60025	7995	11	nearly	nearly	RB
60025	7995	12	reaches	reach	VBZ
60025	7995	13	the	the	DT
60025	7995	14	top	top	NN
60025	7995	15	.	.	.
60025	7996	1	Then	then	RB
60025	7996	2	stick	stick	VB
60025	7996	3	down	down	RP
60025	7996	4	to	to	IN
60025	7996	5	one	one	CD
60025	7996	6	side	side	NN
60025	7996	7	a	a	DT
60025	7996	8	bunch	bunch	NN
60025	7996	9	of	of	IN
60025	7996	10	fresh	fresh	JJ
60025	7996	11	green	green	JJ
60025	7996	12	mint	mint	NN
60025	7996	13	,	,	,
60025	7996	14	the	the	DT
60025	7996	15	sprigs	sprig	NNS
60025	7996	16	full	full	JJ
60025	7996	17	and	and	CC
60025	7996	18	handsome	handsome	JJ
60025	7996	19	,	,	,
60025	7996	20	and	and	CC
60025	7996	21	tall	tall	JJ
60025	7996	22	enough	enough	RB
60025	7996	23	to	to	TO
60025	7996	24	rise	rise	VB
60025	7996	25	above	above	IN
60025	7996	26	the	the	DT
60025	7996	27	edge	edge	NN
60025	7996	28	of	of	IN
60025	7996	29	the	the	DT
60025	7996	30	tumbler	tumbler	NN
60025	7996	31	.	.	.
60025	7997	1	Place	place	NN
60025	7997	2	,	,	,
60025	7997	3	in	in	IN
60025	7997	4	the	the	DT
60025	7997	5	other	other	JJ
60025	7997	6	side	side	NN
60025	7997	7	,	,	,
60025	7997	8	one	one	CD
60025	7997	9	of	of	IN
60025	7997	10	the	the	DT
60025	7997	11	small	small	JJ
60025	7997	12	tubes	tube	NNS
60025	7997	13	or	or	CC
60025	7997	14	straws	straw	NNS
60025	7997	15	used	use	VBN
60025	7997	16	for	for	IN
60025	7997	17	drawing	draw	VBG
60025	7997	18	in	in	IN
60025	7997	19	this	this	DT
60025	7997	20	liquid	liquid	NN
60025	7997	21	.	.	.
60025	7998	1	The	the	DT
60025	7998	2	proportions	proportion	NNS
60025	7998	3	of	of	IN
60025	7998	4	the	the	DT
60025	7998	5	above	above	JJ
60025	7998	6	ingredients	ingredient	NNS
60025	7998	7	may	may	MD
60025	7998	8	,	,	,
60025	7998	9	of	of	IN
60025	7998	10	course	course	NN
60025	7998	11	,	,	,
60025	7998	12	be	be	VB
60025	7998	13	varied	varied	JJ
60025	7998	14	according	accord	VBG
60025	7998	15	to	to	IN
60025	7998	16	taste	taste	NN
60025	7998	17	.	.	.
60025	7999	1	A	a	DT
60025	7999	2	UNION	UNION	NNP
60025	7999	3	PUDDING.--The	pudding.--the	NN
60025	7999	4	night	night	NN
60025	7999	5	before	before	IN
60025	7999	6	you	-PRON-	PRP
60025	7999	7	make	make	VBP
60025	7999	8	this	this	DT
60025	7999	9	pudding	pudding	NN
60025	7999	10	,	,	,
60025	7999	11	take	take	VB
60025	7999	12	a	a	DT
60025	7999	13	piece	piece	NN
60025	7999	14	of	of	IN
60025	7999	15	rennet	rennet	NN
60025	7999	16	,	,	,
60025	7999	17	in	in	IN
60025	7999	18	size	size	NN
60025	7999	19	rather	rather	RB
60025	7999	20	more	more	JJR
60025	7999	21	than	than	IN
60025	7999	22	two	two	CD
60025	7999	23	inches	inch	NNS
60025	7999	24	square	square	JJ
60025	7999	25	,	,	,
60025	7999	26	and	and	CC
60025	7999	27	carefully	carefully	RB
60025	7999	28	wash	wash	VB
60025	7999	29	off	off	RP
60025	7999	30	in	in	IN
60025	7999	31	two	two	CD
60025	7999	32	cold	cold	JJ
60025	7999	33	waters	water	NNS
60025	7999	34	all	all	PDT
60025	7999	35	the	the	DT
60025	7999	36	salt	salt	NN
60025	7999	37	from	from	IN
60025	7999	38	the	the	DT
60025	7999	39	outside	outside	NN
60025	7999	40	.	.	.
60025	8000	1	Then	then	RB
60025	8000	2	wipe	wipe	VB
60025	8000	3	it	-PRON-	PRP
60025	8000	4	dry	dry	JJ
60025	8000	5	.	.	.
60025	8001	1	Put	put	VB
60025	8001	2	the	the	DT
60025	8001	3	rennet	rennet	NN
60025	8001	4	into	into	IN
60025	8001	5	a	a	DT
60025	8001	6	tea	tea	NN
60025	8001	7	-	-	HYPH
60025	8001	8	cup	cup	NN
60025	8001	9	and	and	CC
60025	8001	10	pour	pour	VB
60025	8001	11	on	on	IN
60025	8001	12	sufficient	sufficient	JJ
60025	8001	13	milk	milk	NN
60025	8001	14	-	-	HYPH
60025	8001	15	warm	warm	JJ
60025	8001	16	water	water	NN
60025	8001	17	to	to	TO
60025	8001	18	cover	cover	VB
60025	8001	19	it	-PRON-	PRP
60025	8001	20	well	well	RB
60025	8001	21	.	.	.
60025	8002	1	Next	next	JJ
60025	8002	2	morning	morning	NN
60025	8002	3	,	,	,
60025	8002	4	as	as	RB
60025	8002	5	early	early	RB
60025	8002	6	as	as	IN
60025	8002	7	you	-PRON-	PRP
60025	8002	8	can	can	MD
60025	8002	9	,	,	,
60025	8002	10	stir	stir	VB
60025	8002	11	the	the	DT
60025	8002	12	rennet	rennet	NN
60025	8002	13	-	-	HYPH
60025	8002	14	water	water	NN
60025	8002	15	into	into	IN
60025	8002	16	a	a	DT
60025	8002	17	quart	quart	NN
60025	8002	18	of	of	IN
60025	8002	19	rich	rich	JJ
60025	8002	20	milk	milk	NN
60025	8002	21	.	.	.
60025	8003	1	Cover	cover	VB
60025	8003	2	the	the	DT
60025	8003	3	milk	milk	NN
60025	8003	4	,	,	,
60025	8003	5	and	and	CC
60025	8003	6	set	set	VBD
60025	8003	7	it	-PRON-	PRP
60025	8003	8	in	in	IN
60025	8003	9	a	a	DT
60025	8003	10	warm	warm	JJ
60025	8003	11	place	place	NN
60025	8003	12	till	till	IN
60025	8003	13	it	-PRON-	PRP
60025	8003	14	forms	form	VBZ
60025	8003	15	a	a	DT
60025	8003	16	firm	firm	NN
60025	8003	17	curd	curd	NN
60025	8003	18	,	,	,
60025	8003	19	and	and	CC
60025	8003	20	the	the	DT
60025	8003	21	whey	whey	NN
60025	8003	22	becomes	become	VBZ
60025	8003	23	thin	thin	JJ
60025	8003	24	and	and	CC
60025	8003	25	greenish	greenish	JJ
60025	8003	26	.	.	.
60025	8004	1	Then	then	RB
60025	8004	2	remove	remove	VB
60025	8004	3	it	-PRON-	PRP
60025	8004	4	to	to	IN
60025	8004	5	a	a	DT
60025	8004	6	cold	cold	JJ
60025	8004	7	place	place	NN
60025	8004	8	and	and	CC
60025	8004	9	set	set	VBD
60025	8004	10	it	-PRON-	PRP
60025	8004	11	on	on	IN
60025	8004	12	ice	ice	NN
60025	8004	13	.	.	.
60025	8005	1	Blanch	Blanch	NNP
60025	8005	2	,	,	,
60025	8005	3	in	in	IN
60025	8005	4	scalding	scalding	NN
60025	8005	5	water	water	NN
60025	8005	6	,	,	,
60025	8005	7	two	two	CD
60025	8005	8	ounces	ounce	NNS
60025	8005	9	of	of	IN
60025	8005	10	shelled	shell	VBN
60025	8005	11	bitter	bitter	JJ
60025	8005	12	almonds	almond	NNS
60025	8005	13	,	,	,
60025	8005	14	or	or	CC
60025	8005	15	peach	peach	NN
60025	8005	16	-	-	HYPH
60025	8005	17	kernels	kernel	NNS
60025	8005	18	;	;	:
60025	8005	19	and	and	CC
60025	8005	20	two	two	CD
60025	8005	21	ounces	ounce	NNS
60025	8005	22	of	of	IN
60025	8005	23	shelled	shell	VBN
60025	8005	24	sweet	sweet	JJ
60025	8005	25	almonds	almond	NNS
60025	8005	26	.	.	.
60025	8006	1	Pound	pound	VB
60025	8006	2	the	the	DT
60025	8006	3	almonds	almond	NNS
60025	8006	4	in	in	IN
60025	8006	5	a	a	DT
60025	8006	6	mortar	mortar	NN
60025	8006	7	,	,	,
60025	8006	8	to	to	IN
60025	8006	9	a	a	DT
60025	8006	10	smooth	smooth	JJ
60025	8006	11	paste	paste	NN
60025	8006	12	,	,	,
60025	8006	13	one	one	CD
60025	8006	14	at	at	IN
60025	8006	15	a	a	DT
60025	8006	16	time	time	NN
60025	8006	17	(	(	-LRB-
60025	8006	18	sweet	sweet	JJ
60025	8006	19	and	and	CC
60025	8006	20	bitter	bitter	JJ
60025	8006	21	alternately	alternately	RB
60025	8006	22	,	,	,
60025	8006	23	so	so	IN
60025	8006	24	as	as	IN
60025	8006	25	to	to	TO
60025	8006	26	mix	mix	VB
60025	8006	27	them	-PRON-	PRP
60025	8006	28	well	well	RB
60025	8006	29	)	)	-RRB-
60025	8006	30	;	;	:
60025	8006	31	and	and	CC
60025	8006	32	add	add	VB
60025	8006	33	,	,	,
60025	8006	34	while	while	IN
60025	8006	35	pounding	pound	VBG
60025	8006	36	,	,	,
60025	8006	37	sufficient	sufficient	JJ
60025	8006	38	rose	rose	NN
60025	8006	39	-	-	HYPH
60025	8006	40	water	water	NN
60025	8006	41	to	to	TO
60025	8006	42	make	make	VB
60025	8006	43	them	-PRON-	PRP
60025	8006	44	light	light	JJ
60025	8006	45	and	and	CC
60025	8006	46	white	white	JJ
60025	8006	47	,	,	,
60025	8006	48	and	and	CC
60025	8006	49	to	to	TO
60025	8006	50	prevent	prevent	VB
60025	8006	51	their	-PRON-	PRP$
60025	8006	52	oiling	oiling	NN
60025	8006	53	.	.	.
60025	8007	1	Grate	grate	VB
60025	8007	2	upon	upon	IN
60025	8007	3	a	a	DT
60025	8007	4	lump	lump	NN
60025	8007	5	of	of	IN
60025	8007	6	loaf	loaf	NN
60025	8007	7	-	-	:
60025	8007	8	sugar	sugar	NN
60025	8007	9	the	the	DT
60025	8007	10	yellow	yellow	JJ
60025	8007	11	rind	rind	NN
60025	8007	12	or	or	CC
60025	8007	13	zest	z	JJS
60025	8007	14	of	of	IN
60025	8007	15	two	two	CD
60025	8007	16	lemons	lemon	NNS
60025	8007	17	,	,	,
60025	8007	18	scraping	scrape	VBG
60025	8007	19	off	off	RP
60025	8007	20	the	the	DT
60025	8007	21	lemon	lemon	NN
60025	8007	22	-	-	HYPH
60025	8007	23	zest	zest	NN
60025	8007	24	as	as	IN
60025	8007	25	you	-PRON-	PRP
60025	8007	26	proceed	proceed	VBP
60025	8007	27	,	,	,
60025	8007	28	and	and	CC
60025	8007	29	transferring	transfer	VBG
60025	8007	30	it	-PRON-	PRP
60025	8007	31	to	to	IN
60025	8007	32	a	a	DT
60025	8007	33	saucer	saucer	NN
60025	8007	34	.	.	.
60025	8008	1	Squeeze	squeeze	VB
60025	8008	2	over	over	IN
60025	8008	3	it	-PRON-	PRP
60025	8008	4	the	the	DT
60025	8008	5	juice	juice	NN
60025	8008	6	of	of	IN
60025	8008	7	the	the	DT
60025	8008	8	lemons	lemon	NNS
60025	8008	9	,	,	,
60025	8008	10	and	and	CC
60025	8008	11	mix	mix	VB
60025	8008	12	the	the	DT
60025	8008	13	juice	juice	NN
60025	8008	14	and	and	CC
60025	8008	15	the	the	DT
60025	8008	16	zest	z	JJS
60025	8008	17	with	with	IN
60025	8008	18	half	half	PDT
60025	8008	19	a	a	DT
60025	8008	20	pound	pound	NN
60025	8008	21	and	and	CC
60025	8008	22	two	two	CD
60025	8008	23	ounces	ounce	NNS
60025	8008	24	of	of	IN
60025	8008	25	finely	finely	RB
60025	8008	26	-	-	HYPH
60025	8008	27	powdered	powder	VBN
60025	8008	28	loaf	loaf	NN
60025	8008	29	-	-	HYPH
60025	8008	30	sugar	sugar	NN
60025	8008	31	,	,	,
60025	8008	32	adding	add	VBG
60025	8008	33	a	a	DT
60025	8008	34	small	small	JJ
60025	8008	35	nutmeg	nutmeg	NN
60025	8008	36	,	,	,
60025	8008	37	grated	grate	VBD
60025	8008	38	.	.	.
60025	8009	1	Then	then	RB
60025	8009	2	put	put	VB
60025	8009	3	the	the	DT
60025	8009	4	cold	cold	JJ
60025	8009	5	curd	curd	NN
60025	8009	6	into	into	IN
60025	8009	7	a	a	DT
60025	8009	8	sieve	sieve	NN
60025	8009	9	,	,	,
60025	8009	10	and	and	CC
60025	8009	11	drain	drain	VB
60025	8009	12	it	-PRON-	PRP
60025	8009	13	from	from	IN
60025	8009	14	the	the	DT
60025	8009	15	whey	whey	NN
60025	8009	16	till	till	IN
60025	8009	17	it	-PRON-	PRP
60025	8009	18	is	be	VBZ
60025	8009	19	left	leave	VBN
60025	8009	20	very	very	RB
60025	8009	21	dry	dry	JJ
60025	8009	22	,	,	,
60025	8009	23	chopping	chop	VBG
60025	8009	24	the	the	DT
60025	8009	25	curd	curd	NN
60025	8009	26	small	small	JJ
60025	8009	27	,	,	,
60025	8009	28	that	that	IN
60025	8009	29	it	-PRON-	PRP
60025	8009	30	may	may	MD
60025	8009	31	drain	drain	VB
60025	8009	32	the	the	DT
60025	8009	33	better	well	JJR
60025	8009	34	.	.	.
60025	8010	1	Beat	beat	VB
60025	8010	2	in	in	IN
60025	8010	3	a	a	DT
60025	8010	4	shallow	shallow	JJ
60025	8010	5	pan	pan	NN
60025	8010	6	the	the	DT
60025	8010	7	yolks	yolk	NNS
60025	8010	8	of	of	IN
60025	8010	9	eight	eight	CD
60025	8010	10	eggs	egg	NNS
60025	8010	11	till	till	IN
60025	8010	12	very	very	RB
60025	8010	13	light	light	JJ
60025	8010	14	,	,	,
60025	8010	15	thick	thick	JJ
60025	8010	16	,	,	,
60025	8010	17	and	and	CC
60025	8010	18	smooth	smooth	JJ
60025	8010	19	.	.	.
60025	8011	1	Then	then	RB
60025	8011	2	mix	mix	VB
60025	8011	3	into	into	IN
60025	8011	4	the	the	DT
60025	8011	5	egg	egg	NN
60025	8011	6	the	the	DT
60025	8011	7	curd	curd	NN
60025	8011	8	,	,	,
60025	8011	9	in	in	IN
60025	8011	10	turn	turn	NN
60025	8011	11	with	with	IN
60025	8011	12	the	the	DT
60025	8011	13	pounded	pound	VBN
60025	8011	14	almonds	almond	NNS
60025	8011	15	,	,	,
60025	8011	16	and	and	CC
60025	8011	17	the	the	DT
60025	8011	18	sugar	sugar	NN
60025	8011	19	and	and	CC
60025	8011	20	lemon	lemon	NN
60025	8011	21	.	.	.
60025	8012	1	Finish	finish	VB
60025	8012	2	with	with	IN
60025	8012	3	a	a	DT
60025	8012	4	glass	glass	NN
60025	8012	5	of	of	IN
60025	8012	6	brandy	brandy	NN
60025	8012	7	,	,	,
60025	8012	8	or	or	CC
60025	8012	9	of	of	IN
60025	8012	10	Madeira	Madeira	NNP
60025	8012	11	or	or	CC
60025	8012	12	Sherry	Sherry	NNP
60025	8012	13	,	,	,
60025	8012	14	and	and	CC
60025	8012	15	stir	stir	VB
60025	8012	16	the	the	DT
60025	8012	17	whole	whole	JJ
60025	8012	18	very	very	RB
60025	8012	19	hard	hard	RB
60025	8012	20	.	.	.
60025	8013	1	Butter	butter	VB
60025	8013	2	a	a	DT
60025	8013	3	deep	deep	JJ
60025	8013	4	dish	dish	NN
60025	8013	5	of	of	IN
60025	8013	6	strong	strong	JJ
60025	8013	7	white	white	JJ
60025	8013	8	ware	ware	NN
60025	8013	9	.	.	.
60025	8014	1	Put	put	VB
60025	8014	2	in	in	RP
60025	8014	3	the	the	DT
60025	8014	4	mixture	mixture	NN
60025	8014	5	:	:	:
60025	8014	6	set	set	VB
60025	8014	7	it	-PRON-	PRP
60025	8014	8	immediately	immediately	RB
60025	8014	9	into	into	IN
60025	8014	10	a	a	DT
60025	8014	11	brisk	brisk	JJ
60025	8014	12	oven	oven	NN
60025	8014	13	and	and	CC
60025	8014	14	bake	bake	VB
60025	8014	15	it	-PRON-	PRP
60025	8014	16	well	well	RB
60025	8014	17	.	.	.
60025	8015	1	When	when	WRB
60025	8015	2	done	do	VBN
60025	8015	3	,	,	,
60025	8015	4	set	set	VBD
60025	8015	5	it	-PRON-	PRP
60025	8015	6	in	in	IN
60025	8015	7	a	a	DT
60025	8015	8	cold	cold	JJ
60025	8015	9	place	place	NN
60025	8015	10	till	till	IN
60025	8015	11	wanted	want	VBN
60025	8015	12	,	,	,
60025	8015	13	and	and	CC
60025	8015	14	before	before	IN
60025	8015	15	it	-PRON-	PRP
60025	8015	16	goes	go	VBZ
60025	8015	17	to	to	IN
60025	8015	18	table	table	NN
60025	8015	19	,	,	,
60025	8015	20	sift	sift	VB
60025	8015	21	powdered	powder	VBD
60025	8015	22	sugar	sugar	NN
60025	8015	23	over	over	IN
60025	8015	24	it	-PRON-	PRP
60025	8015	25	.	.	.
60025	8016	1	It	-PRON-	PRP
60025	8016	2	will	will	MD
60025	8016	3	be	be	VB
60025	8016	4	still	still	RB
60025	8016	5	better	well	JJR
60025	8016	6	to	to	TO
60025	8016	7	cover	cover	VB
60025	8016	8	the	the	DT
60025	8016	9	surface	surface	NN
60025	8016	10	with	with	IN
60025	8016	11	a	a	DT
60025	8016	12	meringue	meringue	NN
60025	8016	13	or	or	CC
60025	8016	14	icing	ice	VBG
60025	8016	15	,	,	,
60025	8016	16	highly	highly	RB
60025	8016	17	flavored	flavor	VBN
60025	8016	18	with	with	IN
60025	8016	19	rose	rose	NN
60025	8016	20	-	-	HYPH
60025	8016	21	water	water	NN
60025	8016	22	or	or	CC
60025	8016	23	lemon	lemon	NN
60025	8016	24	-	-	HYPH
60025	8016	25	juice	juice	NN
60025	8016	26	.	.	.
60025	8017	1	You	-PRON-	PRP
60025	8017	2	may	may	MD
60025	8017	3	decorate	decorate	VB
60025	8017	4	the	the	DT
60025	8017	5	centre	centre	NN
60025	8017	6	with	with	IN
60025	8017	7	the	the	DT
60025	8017	8	word	word	NN
60025	8017	9	UNION	UNION	NNP
60025	8017	10	in	in	IN
60025	8017	11	letters	letter	NNS
60025	8017	12	of	of	IN
60025	8017	13	gilt	gilt	NN
60025	8017	14	sugar	sugar	NN
60025	8017	15	.	.	.
60025	8018	1	The	the	DT
60025	8018	2	pudding	pudding	NN
60025	8018	3	will	will	MD
60025	8018	4	be	be	VB
60025	8018	5	found	find	VBN
60025	8018	6	very	very	RB
60025	8018	7	fine	fine	JJ
60025	8018	8	.	.	.
60025	8019	1	COCOA	COCOA	NNP
60025	8019	2	-	-	HYPH
60025	8019	3	NUT	NUT	NNP
60025	8019	4	CANDY.--Take	candy.--take	VBP
60025	8019	5	three	three	CD
60025	8019	6	cocoa	cocoa	NN
60025	8019	7	-	-	HYPH
60025	8019	8	nuts	nut	NNS
60025	8019	9	and	and	CC
60025	8019	10	grate	grate	VB
60025	8019	11	their	-PRON-	PRP$
60025	8019	12	meat	meat	NN
60025	8019	13	on	on	IN
60025	8019	14	a	a	DT
60025	8019	15	coarse	coarse	JJ
60025	8019	16	grater	grater	NN
60025	8019	17	.	.	.
60025	8020	1	Weigh	weigh	VB
60025	8020	2	the	the	DT
60025	8020	3	grated	grate	VBN
60025	8020	4	cocoa	cocoa	NN
60025	8020	5	-	-	HYPH
60025	8020	6	nut	nut	NNP
60025	8020	7	,	,	,
60025	8020	8	and	and	CC
60025	8020	9	to	to	IN
60025	8020	10	each	each	DT
60025	8020	11	pound	pound	NN
60025	8020	12	,	,	,
60025	8020	13	allow	allow	VB
60025	8020	14	one	one	CD
60025	8020	15	pound	pound	NN
60025	8020	16	of	of	IN
60025	8020	17	the	the	DT
60025	8020	18	best	good	JJS
60025	8020	19	double	double	JJ
60025	8020	20	-	-	HYPH
60025	8020	21	refined	refined	JJ
60025	8020	22	loaf	loaf	NN
60025	8020	23	-	-	HYPH
60025	8020	24	sugar	sugar	NN
60025	8020	25	.	.	.
60025	8021	1	Put	put	VB
60025	8021	2	the	the	DT
60025	8021	3	sugar	sugar	NN
60025	8021	4	into	into	IN
60025	8021	5	a	a	DT
60025	8021	6	preserving	preserve	VBG
60025	8021	7	kettle	kettle	NN
60025	8021	8	,	,	,
60025	8021	9	and	and	CC
60025	8021	10	to	to	IN
60025	8021	11	every	every	DT
60025	8021	12	two	two	CD
60025	8021	13	pounds	pound	NNS
60025	8021	14	allow	allow	VBP
60025	8021	15	a	a	DT
60025	8021	16	pint	pint	NN
60025	8021	17	of	of	IN
60025	8021	18	water	water	NN
60025	8021	19	,	,	,
60025	8021	20	and	and	CC
60025	8021	21	the	the	DT
60025	8021	22	beaten	beat	VBN
60025	8021	23	white	white	JJ
60025	8021	24	of	of	IN
60025	8021	25	one	one	CD
60025	8021	26	egg	egg	NN
60025	8021	27	mixed	mix	VBN
60025	8021	28	into	into	IN
60025	8021	29	the	the	DT
60025	8021	30	water	water	NN
60025	8021	31	.	.	.
60025	8022	1	When	when	WRB
60025	8022	2	the	the	DT
60025	8022	3	sugar	sugar	NN
60025	8022	4	is	be	VBZ
60025	8022	5	entirely	entirely	RB
60025	8022	6	dissolved	dissolve	VBN
60025	8022	7	in	in	IN
60025	8022	8	the	the	DT
60025	8022	9	water	water	NN
60025	8022	10	,	,	,
60025	8022	11	set	set	VBD
60025	8022	12	it	-PRON-	PRP
60025	8022	13	over	over	IN
60025	8022	14	the	the	DT
60025	8022	15	fire	fire	NN
60025	8022	16	,	,	,
60025	8022	17	and	and	CC
60025	8022	18	boil	boil	NNP
60025	8022	19	and	and	CC
60025	8022	20	skim	skim	VB
60025	8022	21	it	-PRON-	PRP
60025	8022	22	.	.	.
60025	8023	1	When	when	WRB
60025	8023	2	the	the	DT
60025	8023	3	scum	scum	NN
60025	8023	4	has	have	VBZ
60025	8023	5	ceased	cease	VBN
60025	8023	6	to	to	TO
60025	8023	7	rise	rise	VB
60025	8023	8	,	,	,
60025	8023	9	and	and	CC
60025	8023	10	the	the	DT
60025	8023	11	sugar	sugar	NN
60025	8023	12	is	be	VBZ
60025	8023	13	boiling	boil	VBG
60025	8023	14	hard	hard	RB
60025	8023	15	,	,	,
60025	8023	16	begin	begin	VB
60025	8023	17	to	to	TO
60025	8023	18	throw	throw	VB
60025	8023	19	in	in	RP
60025	8023	20	the	the	DT
60025	8023	21	grated	grate	VBN
60025	8023	22	cocoa	cocoa	NN
60025	8023	23	-	-	HYPH
60025	8023	24	nut	nut	NNP
60025	8023	25	,	,	,
60025	8023	26	gradually	gradually	RB
60025	8023	27	,	,	,
60025	8023	28	stirring	stir	VBG
60025	8023	29	hard	hard	RB
60025	8023	30	all	all	PDT
60025	8023	31	the	the	DT
60025	8023	32	time	time	NN
60025	8023	33	.	.	.
60025	8024	1	Proceed	proceed	VB
60025	8024	2	till	till	IN
60025	8024	3	the	the	DT
60025	8024	4	mixture	mixture	NN
60025	8024	5	is	be	VBZ
60025	8024	6	so	so	RB
60025	8024	7	thick	thick	JJ
60025	8024	8	it	-PRON-	PRP
60025	8024	9	can	can	MD
60025	8024	10	be	be	VB
60025	8024	11	stirred	stir	VBN
60025	8024	12	no	no	RB
60025	8024	13	longer	long	RBR
60025	8024	14	.	.	.
60025	8025	1	Have	have	VBP
60025	8025	2	ready	ready	JJ
60025	8025	3	,	,	,
60025	8025	4	square	square	JJ
60025	8025	5	or	or	CC
60025	8025	6	oblong	oblong	JJ
60025	8025	7	tin	tin	NN
60025	8025	8	pans	pan	NNS
60025	8025	9	,	,	,
60025	8025	10	slightly	slightly	RB
60025	8025	11	buttered	butter	VBN
60025	8025	12	with	with	IN
60025	8025	13	the	the	DT
60025	8025	14	best	good	JJS
60025	8025	15	fresh	fresh	JJ
60025	8025	16	butter	butter	NN
60025	8025	17	.	.	.
60025	8026	1	Fill	fill	VB
60025	8026	2	them	-PRON-	PRP
60025	8026	3	with	with	IN
60025	8026	4	the	the	DT
60025	8026	5	mixture	mixture	NN
60025	8026	6	,	,	,
60025	8026	7	put	put	VBN
60025	8026	8	in	in	RB
60025	8026	9	evenly	evenly	RB
60025	8026	10	and	and	CC
60025	8026	11	smoothly	smoothly	RB
60025	8026	12	,	,	,
60025	8026	13	and	and	CC
60025	8026	14	of	of	IN
60025	8026	15	the	the	DT
60025	8026	16	same	same	JJ
60025	8026	17	thickness	thickness	NN
60025	8026	18	all	all	RB
60025	8026	19	through	through	IN
60025	8026	20	the	the	DT
60025	8026	21	pan	pan	NN
60025	8026	22	.	.	.
60025	8027	1	Smooth	smooth	VB
60025	8027	2	the	the	DT
60025	8027	3	surface	surface	NN
60025	8027	4	all	all	RB
60025	8027	5	over	over	RB
60025	8027	6	with	with	IN
60025	8027	7	a	a	DT
60025	8027	8	broad	broad	JJ
60025	8027	9	knife	knife	NN
60025	8027	10	dipped	dip	VBN
60025	8027	11	in	in	IN
60025	8027	12	cold	cold	JJ
60025	8027	13	water	water	NN
60025	8027	14	.	.	.
60025	8028	1	Set	set	VB
60025	8028	2	it	-PRON-	PRP
60025	8028	3	to	to	TO
60025	8028	4	cool	cool	VB
60025	8028	5	,	,	,
60025	8028	6	and	and	CC
60025	8028	7	,	,	,
60025	8028	8	when	when	WRB
60025	8028	9	the	the	DT
60025	8028	10	candy	candy	NN
60025	8028	11	is	be	VBZ
60025	8028	12	almost	almost	RB
60025	8028	13	hard	hard	JJ
60025	8028	14	,	,	,
60025	8028	15	score	score	VB
60025	8028	16	it	-PRON-	PRP
60025	8028	17	down	down	RP
60025	8028	18	in	in	IN
60025	8028	19	perpendicularly	perpendicularly	JJ
60025	8028	20	straight	straight	JJ
60025	8028	21	lines	line	NNS
60025	8028	22	with	with	IN
60025	8028	23	a	a	DT
60025	8028	24	sharp	sharp	JJ
60025	8028	25	knife	knife	NN
60025	8028	26	dipped	dip	VBN
60025	8028	27	in	in	IN
60025	8028	28	cold	cold	JJ
60025	8028	29	water	water	NN
60025	8028	30	,	,	,
60025	8028	31	the	the	DT
60025	8028	32	lines	line	NNS
60025	8028	33	being	be	VBG
60025	8028	34	two	two	CD
60025	8028	35	or	or	CC
60025	8028	36	three	three	CD
60025	8028	37	inches	inch	NNS
60025	8028	38	apart	apart	RB
60025	8028	39	.	.	.
60025	8029	1	These	these	DT
60025	8029	2	cuts	cut	NNS
60025	8029	3	must	must	MD
60025	8029	4	be	be	VB
60025	8029	5	made	make	VBN
60025	8029	6	deep	deep	RB
60025	8029	7	down	down	RB
60025	8029	8	to	to	IN
60025	8029	9	the	the	DT
60025	8029	10	bottom	bottom	NN
60025	8029	11	of	of	IN
60025	8029	12	the	the	DT
60025	8029	13	pan	pan	NN
60025	8029	14	.	.	.
60025	8030	1	When	when	WRB
60025	8030	2	it	-PRON-	PRP
60025	8030	3	is	be	VBZ
60025	8030	4	quite	quite	RB
60025	8030	5	cold	cold	JJ
60025	8030	6	and	and	CC
60025	8030	7	firm	firm	JJ
60025	8030	8	,	,	,
60025	8030	9	cut	cut	VBD
60025	8030	10	the	the	DT
60025	8030	11	candy	candy	NN
60025	8030	12	entirely	entirely	RB
60025	8030	13	apart	apart	RB
60025	8030	14	,	,	,
60025	8030	15	so	so	IN
60025	8030	16	as	as	IN
60025	8030	17	to	to	TO
60025	8030	18	form	form	VB
60025	8030	19	long	long	JJ
60025	8030	20	sticks	stick	NNS
60025	8030	21	,	,	,
60025	8030	22	and	and	CC
60025	8030	23	keep	keep	VB
60025	8030	24	it	-PRON-	PRP
60025	8030	25	in	in	IN
60025	8030	26	a	a	DT
60025	8030	27	cold	cold	JJ
60025	8030	28	place	place	NN
60025	8030	29	.	.	.
60025	8031	1	If	if	IN
60025	8031	2	any	any	DT
60025	8031	3	of	of	IN
60025	8031	4	the	the	DT
60025	8031	5	grated	grate	VBN
60025	8031	6	cocoa	cocoa	NN
60025	8031	7	-	-	HYPH
60025	8031	8	nut	nut	NNP
60025	8031	9	is	be	VBZ
60025	8031	10	left	leave	VBN
60025	8031	11	,	,	,
60025	8031	12	you	-PRON-	PRP
60025	8031	13	may	may	MD
60025	8031	14	make	make	VB
60025	8031	15	it	-PRON-	PRP
60025	8031	16	into	into	IN
60025	8031	17	cocoa	cocoa	NN
60025	8031	18	-	-	HYPH
60025	8031	19	nut	nut	NNP
60025	8031	20	maccaroons	maccaroon	NNS
60025	8031	21	,	,	,
60025	8031	22	or	or	CC
60025	8031	23	into	into	IN
60025	8031	24	a	a	DT
60025	8031	25	cocoa	cocoa	NN
60025	8031	26	-	-	HYPH
60025	8031	27	nut	nut	NN
60025	8031	28	pudding	pudding	NN
60025	8031	29	.	.	.
60025	8032	1	PRESERVED	PRESERVED	NNP
60025	8032	2	GREEN	GREEN	NNP
60025	8032	3	TOMATAS.--Take	tomatas.--take	VBP
60025	8032	4	a	a	DT
60025	8032	5	peck	peck	NN
60025	8032	6	of	of	IN
60025	8032	7	button	button	NN
60025	8032	8	tomatas	tomatas	NNP
60025	8032	9	,	,	,
60025	8032	10	full	full	JJ
60025	8032	11	grown	grow	VBN
60025	8032	12	,	,	,
60025	8032	13	but	but	CC
60025	8032	14	quite	quite	RB
60025	8032	15	green	green	JJ
60025	8032	16	.	.	.
60025	8033	1	Weigh	weigh	VB
60025	8033	2	them	-PRON-	PRP
60025	8033	3	,	,	,
60025	8033	4	and	and	CC
60025	8033	5	to	to	IN
60025	8033	6	each	each	DT
60025	8033	7	pound	pound	NN
60025	8033	8	allow	allow	VB
60025	8033	9	a	a	DT
60025	8033	10	pound	pound	NN
60025	8033	11	of	of	IN
60025	8033	12	the	the	DT
60025	8033	13	best	good	JJS
60025	8033	14	double	double	JJ
60025	8033	15	-	-	HYPH
60025	8033	16	refined	refined	JJ
60025	8033	17	loaf	loaf	NN
60025	8033	18	-	-	HYPH
60025	8033	19	sugar	sugar	NN
60025	8033	20	,	,	,
60025	8033	21	broken	break	VBN
60025	8033	22	up	up	RP
60025	8033	23	small	small	JJ
60025	8033	24	.	.	.
60025	8034	1	Scald	Scald	NNP
60025	8034	2	and	and	CC
60025	8034	3	peel	peel	VB
60025	8034	4	them	-PRON-	PRP
60025	8034	5	.	.	.
60025	8035	1	Have	have	VBP
60025	8035	2	ready	ready	JJ
60025	8035	3	ten	ten	CD
60025	8035	4	lemons	lemon	NNS
60025	8035	5	rolled	roll	VBN
60025	8035	6	under	under	IN
60025	8035	7	your	-PRON-	PRP$
60025	8035	8	hand	hand	NN
60025	8035	9	on	on	IN
60025	8035	10	a	a	DT
60025	8035	11	table	table	NN
60025	8035	12	,	,	,
60025	8035	13	to	to	TO
60025	8035	14	increase	increase	VB
60025	8035	15	the	the	DT
60025	8035	16	juice	juice	NN
60025	8035	17	.	.	.
60025	8036	1	Grate	grate	VB
60025	8036	2	off	off	RP
60025	8036	3	,	,	,
60025	8036	4	upon	upon	IN
60025	8036	5	lumps	lump	NNS
60025	8036	6	of	of	IN
60025	8036	7	sugar	sugar	NN
60025	8036	8	,	,	,
60025	8036	9	the	the	DT
60025	8036	10	yellow	yellow	JJ
60025	8036	11	surface	surface	NN
60025	8036	12	of	of	IN
60025	8036	13	the	the	DT
60025	8036	14	rind	rind	NN
60025	8036	15	,	,	,
60025	8036	16	scraping	scrape	VBG
60025	8036	17	up	up	RP
60025	8036	18	the	the	DT
60025	8036	19	grating	grating	NN
60025	8036	20	or	or	CC
60025	8036	21	zest	zest	VB
60025	8036	22	with	with	IN
60025	8036	23	a	a	DT
60025	8036	24	spoon	spoon	NN
60025	8036	25	,	,	,
60025	8036	26	and	and	CC
60025	8036	27	transferring	transfer	VBG
60025	8036	28	it	-PRON-	PRP
60025	8036	29	to	to	IN
60025	8036	30	a	a	DT
60025	8036	31	bowl	bowl	NN
60025	8036	32	.	.	.
60025	8037	1	Squeeze	squeeze	VB
60025	8037	2	over	over	IN
60025	8037	3	it	-PRON-	PRP
60025	8037	4	,	,	,
60025	8037	5	through	through	IN
60025	8037	6	a	a	DT
60025	8037	7	strainer	strainer	NN
60025	8037	8	,	,	,
60025	8037	9	the	the	DT
60025	8037	10	juice	juice	NN
60025	8037	11	of	of	IN
60025	8037	12	the	the	DT
60025	8037	13	lemon	lemon	NN
60025	8037	14	.	.	.
60025	8038	1	Take	take	VB
60025	8038	2	a	a	DT
60025	8038	3	quarter	quarter	NN
60025	8038	4	of	of	IN
60025	8038	5	a	a	DT
60025	8038	6	pound	pound	NN
60025	8038	7	of	of	IN
60025	8038	8	root	root	NN
60025	8038	9	ginger	ginger	NN
60025	8038	10	,	,	,
60025	8038	11	scrape	scrape	VB
60025	8038	12	off	off	IN
60025	8038	13	the	the	DT
60025	8038	14	outside	outside	NN
60025	8038	15	,	,	,
60025	8038	16	grate	grate	VB
60025	8038	17	the	the	DT
60025	8038	18	ginger	ginger	NN
60025	8038	19	and	and	CC
60025	8038	20	mix	mix	VB
60025	8038	21	it	-PRON-	PRP
60025	8038	22	with	with	IN
60025	8038	23	the	the	DT
60025	8038	24	lemon	lemon	NN
60025	8038	25	.	.	.
60025	8039	1	Put	put	VB
60025	8039	2	the	the	DT
60025	8039	3	sugar	sugar	NN
60025	8039	4	into	into	IN
60025	8039	5	a	a	DT
60025	8039	6	large	large	JJ
60025	8039	7	preserving	preserving	JJ
60025	8039	8	kettle	kettle	NN
60025	8039	9	,	,	,
60025	8039	10	and	and	CC
60025	8039	11	pour	pour	VB
60025	8039	12	water	water	NN
60025	8039	13	on	on	IN
60025	8039	14	it	-PRON-	PRP
60025	8039	15	;	;	:
60025	8039	16	allowing	allow	VBG
60025	8039	17	half	half	PDT
60025	8039	18	a	a	DT
60025	8039	19	pint	pint	NN
60025	8039	20	of	of	IN
60025	8039	21	water	water	NN
60025	8039	22	to	to	IN
60025	8039	23	each	each	DT
60025	8039	24	pound	pound	NN
60025	8039	25	of	of	IN
60025	8039	26	sugar	sugar	NN
60025	8039	27	.	.	.
60025	8040	1	Stir	stir	VB
60025	8040	2	it	-PRON-	PRP
60025	8040	3	about	about	IN
60025	8040	4	with	with	IN
60025	8040	5	a	a	DT
60025	8040	6	large	large	JJ
60025	8040	7	,	,	,
60025	8040	8	clean	clean	JJ
60025	8040	9	wooden	wooden	JJ
60025	8040	10	spoon	spoon	NN
60025	8040	11	,	,	,
60025	8040	12	till	till	IN
60025	8040	13	it	-PRON-	PRP
60025	8040	14	melts	melt	VBZ
60025	8040	15	.	.	.
60025	8041	1	Set	set	VB
60025	8041	2	it	-PRON-	PRP
60025	8041	3	over	over	IN
60025	8041	4	a	a	DT
60025	8041	5	clear	clear	JJ
60025	8041	6	fire	fire	NN
60025	8041	7	,	,	,
60025	8041	8	and	and	CC
60025	8041	9	boil	boil	NNP
60025	8041	10	and	and	CC
60025	8041	11	skim	skim	VB
60025	8041	12	it	-PRON-	PRP
60025	8041	13	.	.	.
60025	8042	1	After	after	IN
60025	8042	2	it	-PRON-	PRP
60025	8042	3	has	have	VBZ
60025	8042	4	boiled	boil	VBN
60025	8042	5	,	,	,
60025	8042	6	and	and	CC
60025	8042	7	is	be	VBZ
60025	8042	8	very	very	RB
60025	8042	9	clear	clear	JJ
60025	8042	10	,	,	,
60025	8042	11	and	and	CC
60025	8042	12	the	the	DT
60025	8042	13	scum	scum	NN
60025	8042	14	has	have	VBZ
60025	8042	15	ceased	cease	VBN
60025	8042	16	to	to	TO
60025	8042	17	rise	rise	VB
60025	8042	18	,	,	,
60025	8042	19	put	put	VBN
60025	8042	20	in	in	IN
60025	8042	21	the	the	DT
60025	8042	22	tomatas	tomatas	NN
60025	8042	23	and	and	CC
60025	8042	24	boil	boil	VB
60025	8042	25	them	-PRON-	PRP
60025	8042	26	till	till	IN
60025	8042	27	every	every	DT
60025	8042	28	one	one	NN
60025	8042	29	has	have	VBZ
60025	8042	30	slightly	slightly	RB
60025	8042	31	bursted	burst	VBN
60025	8042	32	.	.	.
60025	8043	1	Next	next	RB
60025	8043	2	add	add	VB
60025	8043	3	the	the	DT
60025	8043	4	lemon	lemon	NN
60025	8043	5	and	and	CC
60025	8043	6	ginger	ginger	NN
60025	8043	7	,	,	,
60025	8043	8	and	and	CC
60025	8043	9	boil	boil	VB
60025	8043	10	them	-PRON-	PRP
60025	8043	11	about	about	IN
60025	8043	12	a	a	DT
60025	8043	13	quarter	quarter	NN
60025	8043	14	of	of	IN
60025	8043	15	an	an	DT
60025	8043	16	hour	hour	NN
60025	8043	17	longer	long	RBR
60025	8043	18	.	.	.
60025	8044	1	Then	then	RB
60025	8044	2	take	take	VB
60025	8044	3	them	-PRON-	PRP
60025	8044	4	out	out	RP
60025	8044	5	and	and	CC
60025	8044	6	spread	spread	VBD
60025	8044	7	them	-PRON-	PRP
60025	8044	8	on	on	IN
60025	8044	9	large	large	JJ
60025	8044	10	dishes	dish	NNS
60025	8044	11	to	to	TO
60025	8044	12	cool	cool	JJ
60025	8044	13	.	.	.
60025	8045	1	Boil	boil	VB
60025	8045	2	the	the	DT
60025	8045	3	syrup	syrup	NN
60025	8045	4	by	by	IN
60025	8045	5	itself	-PRON-	PRP
60025	8045	6	,	,	,
60025	8045	7	ten	ten	CD
60025	8045	8	minutes	minute	NNS
60025	8045	9	longer	long	RBR
60025	8045	10	.	.	.
60025	8046	1	Put	put	VB
60025	8046	2	the	the	DT
60025	8046	3	tomatas	tomata	NNS
60025	8046	4	into	into	IN
60025	8046	5	jars	jar	NNS
60025	8046	6	,	,	,
60025	8046	7	about	about	IN
60025	8046	8	half	half	NN
60025	8046	9	full	full	JJ
60025	8046	10	,	,	,
60025	8046	11	and	and	CC
60025	8046	12	fill	fill	VB
60025	8046	13	up	up	RP
60025	8046	14	with	with	IN
60025	8046	15	the	the	DT
60025	8046	16	syrup	syrup	NN
60025	8046	17	.	.	.
60025	8047	1	Cover	cover	VB
60025	8047	2	the	the	DT
60025	8047	3	jars	jar	NNS
60025	8047	4	closely	closely	RB
60025	8047	5	,	,	,
60025	8047	6	and	and	CC
60025	8047	7	paste	paste	VB
60025	8047	8	paper	paper	NN
60025	8047	9	round	round	IN
60025	8047	10	the	the	DT
60025	8047	11	lids	lid	NNS
60025	8047	12	;	;	:
60025	8047	13	or	or	CC
60025	8047	14	tie	tie	VB
60025	8047	15	bladders	bladder	NNS
60025	8047	16	over	over	IN
60025	8047	17	them	-PRON-	PRP
60025	8047	18	.	.	.
60025	8048	1	Green	green	JJ
60025	8048	2	tomatas	tomata	NNS
60025	8048	3	,	,	,
60025	8048	4	done	do	VBN
60025	8048	5	as	as	IN
60025	8048	6	above	above	RB
60025	8048	7	,	,	,
60025	8048	8	make	make	VB
60025	8048	9	an	an	DT
60025	8048	10	excellent	excellent	JJ
60025	8048	11	sweetmeat	sweetmeat	NN
60025	8048	12	.	.	.
60025	8049	1	Ripe	ripe	JJ
60025	8049	2	or	or	CC
60025	8049	3	red	red	JJ
60025	8049	4	tomatas	tomata	NNS
60025	8049	5	may	may	MD
60025	8049	6	be	be	VB
60025	8049	7	preserved	preserve	VBN
60025	8049	8	in	in	IN
60025	8049	9	the	the	DT
60025	8049	10	same	same	JJ
60025	8049	11	manner	manner	NN
60025	8049	12	;	;	,
60025	8049	13	yellow	yellow	JJ
60025	8049	14	ones	one	NNS
60025	8049	15	also	also	RB
60025	8049	16	.	.	.
60025	8050	1	The	the	DT
60025	8050	2	lemon	lemon	NN
60025	8050	3	and	and	CC
60025	8050	4	ginger	ginger	NN
60025	8050	5	must	must	MD
60025	8050	6	on	on	IN
60025	8050	7	no	no	DT
60025	8050	8	account	account	NN
60025	8050	9	be	be	VB
60025	8050	10	omitted	omit	VBN
60025	8050	11	.	.	.
60025	8051	1	PRESERVED	preserve	VBN
60025	8051	2	FIGS.--Take	figs.--take	JJ
60025	8051	3	figs	fig	NNS
60025	8051	4	when	when	WRB
60025	8051	5	perfectly	perfectly	RB
60025	8051	6	ripe	ripe	JJ
60025	8051	7	,	,	,
60025	8051	8	and	and	CC
60025	8051	9	wipe	wipe	VB
60025	8051	10	them	-PRON-	PRP
60025	8051	11	carefully	carefully	RB
60025	8051	12	,	,	,
60025	8051	13	leaving	leave	VBG
60025	8051	14	the	the	DT
60025	8051	15	stem	stem	NN
60025	8051	16	about	about	IN
60025	8051	17	half	half	PDT
60025	8051	18	an	an	DT
60025	8051	19	inch	inch	NN
60025	8051	20	long	long	RB
60025	8051	21	.	.	.
60025	8052	1	Boil	boil	VB
60025	8052	2	them	-PRON-	PRP
60025	8052	3	rapidly	rapidly	RB
60025	8052	4	,	,	,
60025	8052	5	for	for	IN
60025	8052	6	about	about	RB
60025	8052	7	ten	ten	CD
60025	8052	8	minutes	minute	NNS
60025	8052	9	,	,	,
60025	8052	10	in	in	IN
60025	8052	11	water	water	NN
60025	8052	12	that	that	WDT
60025	8052	13	has	have	VBZ
60025	8052	14	a	a	DT
60025	8052	15	small	small	JJ
60025	8052	16	bag	bag	NN
60025	8052	17	of	of	IN
60025	8052	18	hickory	hickory	JJ
60025	8052	19	wood	wood	NN
60025	8052	20	-	-	HYPH
60025	8052	21	ashes	ashe	NNS
60025	8052	22	laid	lay	VBN
60025	8052	23	at	at	IN
60025	8052	24	the	the	DT
60025	8052	25	bottom	bottom	NN
60025	8052	26	of	of	IN
60025	8052	27	the	the	DT
60025	8052	28	preserving	preserve	VBG
60025	8052	29	kettle	kettle	NN
60025	8052	30	.	.	.
60025	8053	1	Then	then	RB
60025	8053	2	take	take	VB
60025	8053	3	them	-PRON-	PRP
60025	8053	4	out	out	RP
60025	8053	5	carefully	carefully	RB
60025	8053	6	,	,	,
60025	8053	7	so	so	IN
60025	8053	8	as	as	IN
60025	8053	9	not	not	RB
60025	8053	10	to	to	TO
60025	8053	11	break	break	VB
60025	8053	12	the	the	DT
60025	8053	13	skins	skin	NNS
60025	8053	14	.	.	.
60025	8054	1	Wash	wash	VB
60025	8054	2	out	out	RP
60025	8054	3	the	the	DT
60025	8054	4	kettle	kettle	NN
60025	8054	5	,	,	,
60025	8054	6	and	and	CC
60025	8054	7	boil	boil	VB
60025	8054	8	the	the	DT
60025	8054	9	figs	fig	NNS
60025	8054	10	a	a	DT
60025	8054	11	second	second	JJ
60025	8054	12	time	time	NN
60025	8054	13	,	,	,
60025	8054	14	in	in	IN
60025	8054	15	clean	clean	JJ
60025	8054	16	hot	hot	JJ
60025	8054	17	water	water	NN
60025	8054	18	,	,	,
60025	8054	19	for	for	IN
60025	8054	20	ten	ten	CD
60025	8054	21	minutes	minute	NNS
60025	8054	22	.	.	.
60025	8055	1	Take	take	VB
60025	8055	2	them	-PRON-	PRP
60025	8055	3	out	out	RP
60025	8055	4	,	,	,
60025	8055	5	spread	spread	VB
60025	8055	6	them	-PRON-	PRP
60025	8055	7	separately	separately	RB
60025	8055	8	on	on	IN
60025	8055	9	large	large	JJ
60025	8055	10	dishes	dish	NNS
60025	8055	11	,	,	,
60025	8055	12	and	and	CC
60025	8055	13	let	let	VB
60025	8055	14	them	-PRON-	PRP
60025	8055	15	rest	rest	VB
60025	8055	16	till	till	IN
60025	8055	17	next	next	JJ
60025	8055	18	morning	morning	NN
60025	8055	19	.	.	.
60025	8056	1	Prepare	prepare	VB
60025	8056	2	a	a	DT
60025	8056	3	syrup	syrup	NN
60025	8056	4	,	,	,
60025	8056	5	by	by	IN
60025	8056	6	allowing	allow	VBG
60025	8056	7	to	to	IN
60025	8056	8	every	every	DT
60025	8056	9	pound	pound	NN
60025	8056	10	of	of	IN
60025	8056	11	the	the	DT
60025	8056	12	finest	fine	JJS
60025	8056	13	loaf	loaf	NN
60025	8056	14	-	-	HYPH
60025	8056	15	sugar	sugar	NN
60025	8056	16	,	,	,
60025	8056	17	half	half	PDT
60025	8056	18	a	a	DT
60025	8056	19	pint	pint	NN
60025	8056	20	of	of	IN
60025	8056	21	water	water	NN
60025	8056	22	,	,	,
60025	8056	23	and	and	CC
60025	8056	24	,	,	,
60025	8056	25	when	when	WRB
60025	8056	26	melted	melt	VBN
60025	8056	27	together	together	RB
60025	8056	28	,	,	,
60025	8056	29	placing	place	VBG
60025	8056	30	the	the	DT
60025	8056	31	kettle	kettle	NN
60025	8056	32	over	over	IN
60025	8056	33	the	the	DT
60025	8056	34	fire	fire	NN
60025	8056	35	.	.	.
60025	8057	1	When	when	WRB
60025	8057	2	the	the	DT
60025	8057	3	syrup	syrup	NN
60025	8057	4	has	have	VBZ
60025	8057	5	boiled	boil	VBN
60025	8057	6	,	,	,
60025	8057	7	and	and	CC
60025	8057	8	is	be	VBZ
60025	8057	9	thoroughly	thoroughly	RB
60025	8057	10	skimmed	skim	VBN
60025	8057	11	,	,	,
60025	8057	12	put	put	VBN
60025	8057	13	in	in	IN
60025	8057	14	the	the	DT
60025	8057	15	figs	fig	NNS
60025	8057	16	,	,	,
60025	8057	17	and	and	CC
60025	8057	18	boil	boil	VB
60025	8057	19	them	-PRON-	PRP
60025	8057	20	about	about	RB
60025	8057	21	twenty	twenty	CD
60025	8057	22	-	-	HYPH
60025	8057	23	five	five	CD
60025	8057	24	minutes	minute	NNS
60025	8057	25	or	or	CC
60025	8057	26	half	half	PDT
60025	8057	27	an	an	DT
60025	8057	28	hour	hour	NN
60025	8057	29	.	.	.
60025	8058	1	Then	then	RB
60025	8058	2	take	take	VB
60025	8058	3	them	-PRON-	PRP
60025	8058	4	out	out	RP
60025	8058	5	,	,	,
60025	8058	6	and	and	CC
60025	8058	7	again	again	RB
60025	8058	8	spread	spread	VB
60025	8058	9	them	-PRON-	PRP
60025	8058	10	to	to	TO
60025	8058	11	cool	cool	VB
60025	8058	12	on	on	IN
60025	8058	13	large	large	JJ
60025	8058	14	dishes	dish	NNS
60025	8058	15	.	.	.
60025	8059	1	Afterwards	afterwards	RB
60025	8059	2	,	,	,
60025	8059	3	put	put	VB
60025	8059	4	them	-PRON-	PRP
60025	8059	5	up	up	RP
60025	8059	6	in	in	IN
60025	8059	7	glass	glass	NN
60025	8059	8	jars	jar	NNS
60025	8059	9	,	,	,
60025	8059	10	pouring	pour	VBG
60025	8059	11	the	the	DT
60025	8059	12	syrup	syrup	NN
60025	8059	13	over	over	IN
60025	8059	14	them	-PRON-	PRP
60025	8059	15	.	.	.
60025	8060	1	Cover	cover	VB
60025	8060	2	the	the	DT
60025	8060	3	jars	jar	NNS
60025	8060	4	closely	closely	RB
60025	8060	5	,	,	,
60025	8060	6	and	and	CC
60025	8060	7	set	set	VBD
60025	8060	8	them	-PRON-	PRP
60025	8060	9	in	in	IN
60025	8060	10	the	the	DT
60025	8060	11	hot	hot	JJ
60025	8060	12	sun	sun	NN
60025	8060	13	all	all	DT
60025	8060	14	next	next	JJ
60025	8060	15	day	day	NN
60025	8060	16	.	.	.
60025	8061	1	Then	then	RB
60025	8061	2	seal	seal	VB
60025	8061	3	the	the	DT
60025	8061	4	corks	cork	NNS
60025	8061	5	with	with	IN
60025	8061	6	the	the	DT
60025	8061	7	red	red	JJ
60025	8061	8	cement	cement	NN
60025	8061	9	made	make	VBN
60025	8061	10	of	of	IN
60025	8061	11	melted	melted	JJ
60025	8061	12	rosin	rosin	NN
60025	8061	13	and	and	CC
60025	8061	14	bees	bee	NNS
60025	8061	15	-	-	HYPH
60025	8061	16	wax	wax	NNP
60025	8061	17	,	,	,
60025	8061	18	thickened	thicken	VBN
60025	8061	19	with	with	IN
60025	8061	20	fine	fine	JJ
60025	8061	21	brick	brick	NN
60025	8061	22	-	-	HYPH
60025	8061	23	dust	dust	NN
60025	8061	24	.	.	.
60025	8062	1	Another	another	DT
60025	8062	2	way	way	NN
60025	8062	3	is	be	VBZ
60025	8062	4	to	to	TO
60025	8062	5	cut	cut	VB
60025	8062	6	the	the	DT
60025	8062	7	stems	stem	NNS
60025	8062	8	closely	closely	RB
60025	8062	9	,	,	,
60025	8062	10	and	and	CC
60025	8062	11	to	to	TO
60025	8062	12	peel	peel	VB
60025	8062	13	off	off	RP
60025	8062	14	the	the	DT
60025	8062	15	skin	skin	NN
60025	8062	16	of	of	IN
60025	8062	17	the	the	DT
60025	8062	18	figs	fig	NNS
60025	8062	19	;	;	:
60025	8062	20	and	and	CC
60025	8062	21	to	to	TO
60025	8062	22	substitute	substitute	VB
60025	8062	23	for	for	IN
60025	8062	24	the	the	DT
60025	8062	25	bag	bag	NN
60025	8062	26	of	of	IN
60025	8062	27	wood	wood	NN
60025	8062	28	-	-	HYPH
60025	8062	29	ashes	ashe	NNS
60025	8062	30	,	,	,
60025	8062	31	a	a	DT
60025	8062	32	little	little	RB
60025	8062	33	powdered	powdered	JJ
60025	8062	34	alum	alum	NN
60025	8062	35	.	.	.
60025	8063	1	Then	then	RB
60025	8063	2	proceed	proceed	VB
60025	8063	3	as	as	IN
60025	8063	4	above	above	RB
60025	8063	5	.	.	.
60025	8064	1	MYRTLE	MYRTLE	NNP
60025	8064	2	ORANGES	ORANGES	NNP
60025	8064	3	PRESERVED.--The	preserved.--the	JJ
60025	8064	4	small	small	JJ
60025	8064	5	myrtle	myrtle	NN
60025	8064	6	of	of	IN
60025	8064	7	the	the	DT
60025	8064	8	South	South	NNP
60025	8064	9	,	,	,
60025	8064	10	makes	make	VBZ
60025	8064	11	a	a	DT
60025	8064	12	very	very	RB
60025	8064	13	fine	fine	JJ
60025	8064	14	green	green	JJ
60025	8064	15	sweetmeat	sweetmeat	NN
60025	8064	16	.	.	.
60025	8065	1	Lay	lay	VB
60025	8065	2	them	-PRON-	PRP
60025	8065	3	three	three	CD
60025	8065	4	days	day	NNS
60025	8065	5	in	in	IN
60025	8065	6	weak	weak	JJ
60025	8065	7	salt	salt	NN
60025	8065	8	and	and	CC
60025	8065	9	water	water	NN
60025	8065	10	.	.	.
60025	8066	1	Then	then	RB
60025	8066	2	three	three	CD
60025	8066	3	days	day	NNS
60025	8066	4	in	in	IN
60025	8066	5	cold	cold	JJ
60025	8066	6	water	water	NN
60025	8066	7	,	,	,
60025	8066	8	changed	change	VBD
60025	8066	9	at	at	RB
60025	8066	10	least	least	RBS
60025	8066	11	three	three	CD
60025	8066	12	times	time	NNS
60025	8066	13	a	a	DT
60025	8066	14	day	day	NN
60025	8066	15	.	.	.
60025	8067	1	Afterwards	afterwards	RB
60025	8067	2	,	,	,
60025	8067	3	put	put	VB
60025	8067	4	a	a	DT
60025	8067	5	layer	layer	NN
60025	8067	6	of	of	IN
60025	8067	7	green	green	JJ
60025	8067	8	vine	vine	NN
60025	8067	9	-	-	HYPH
60025	8067	10	leaves	leave	NNS
60025	8067	11	at	at	IN
60025	8067	12	the	the	DT
60025	8067	13	bottom	bottom	NN
60025	8067	14	of	of	IN
60025	8067	15	the	the	DT
60025	8067	16	preserving	preserve	VBG
60025	8067	17	kettle	kettle	NN
60025	8067	18	,	,	,
60025	8067	19	and	and	CC
60025	8067	20	round	round	VB
60025	8067	21	the	the	DT
60025	8067	22	sides	side	NNS
60025	8067	23	.	.	.
60025	8068	1	Put	put	VB
60025	8068	2	in	in	RP
60025	8068	3	a	a	DT
60025	8068	4	layer	layer	NN
60025	8068	5	of	of	IN
60025	8068	6	oranges	orange	NNS
60025	8068	7	,	,	,
60025	8068	8	sprinkling	sprinkle	VBG
60025	8068	9	among	among	IN
60025	8068	10	them	-PRON-	PRP
60025	8068	11	a	a	DT
60025	8068	12	very	very	RB
60025	8068	13	little	little	RB
60025	8068	14	powdered	powdered	JJ
60025	8068	15	alum	alum	NN
60025	8068	16	,	,	,
60025	8068	17	allowing	allow	VBG
60025	8068	18	not	not	RB
60025	8068	19	more	more	JJR
60025	8068	20	than	than	IN
60025	8068	21	a	a	DT
60025	8068	22	heaped	heaped	JJ
60025	8068	23	salt	salt	NN
60025	8068	24	-	-	HYPH
60025	8068	25	spoonful	spoonful	JJ
60025	8068	26	of	of	IN
60025	8068	27	alum	alum	NN
60025	8068	28	to	to	IN
60025	8068	29	the	the	DT
60025	8068	30	whole	whole	JJ
60025	8068	31	kettle	kettle	NN
60025	8068	32	of	of	IN
60025	8068	33	oranges	orange	NNS
60025	8068	34	and	and	CC
60025	8068	35	vine	vine	NN
60025	8068	36	-	-	HYPH
60025	8068	37	leaves	leave	NNS
60025	8068	38	.	.	.
60025	8069	1	Then	then	RB
60025	8069	2	fill	fill	VB
60025	8069	3	up	up	RP
60025	8069	4	with	with	IN
60025	8069	5	water	water	NN
60025	8069	6	;	;	:
60025	8069	7	hang	hang	VB
60025	8069	8	them	-PRON-	PRP
60025	8069	9	over	over	IN
60025	8069	10	the	the	DT
60025	8069	11	fire	fire	NN
60025	8069	12	till	till	IN
60025	8069	13	they	-PRON-	PRP
60025	8069	14	are	be	VBP
60025	8069	15	of	of	IN
60025	8069	16	a	a	DT
60025	8069	17	fine	fine	JJ
60025	8069	18	green	green	NN
60025	8069	19	,	,	,
60025	8069	20	and	and	CC
60025	8069	21	boil	boil	VB
60025	8069	22	them	-PRON-	PRP
60025	8069	23	till	till	IN
60025	8069	24	they	-PRON-	PRP
60025	8069	25	are	be	VBP
60025	8069	26	so	so	RB
60025	8069	27	tender	tender	JJ
60025	8069	28	that	that	IN
60025	8069	29	you	-PRON-	PRP
60025	8069	30	can	can	MD
60025	8069	31	pierce	pierce	VB
60025	8069	32	them	-PRON-	PRP
60025	8069	33	through	through	RP
60025	8069	34	with	with	IN
60025	8069	35	a	a	DT
60025	8069	36	twig	twig	NN
60025	8069	37	from	from	IN
60025	8069	38	a	a	DT
60025	8069	39	whisk	whisk	NN
60025	8069	40	broom	broom	NN
60025	8069	41	.	.	.
60025	8070	1	When	when	WRB
60025	8070	2	clear	clear	JJ
60025	8070	3	and	and	CC
60025	8070	4	crisp	crisp	JJ
60025	8070	5	,	,	,
60025	8070	6	take	take	VB
60025	8070	7	them	-PRON-	PRP
60025	8070	8	out	out	IN
60025	8070	9	of	of	IN
60025	8070	10	the	the	DT
60025	8070	11	kettle	kettle	NN
60025	8070	12	,	,	,
60025	8070	13	spread	spread	VBD
60025	8070	14	them	-PRON-	PRP
60025	8070	15	on	on	IN
60025	8070	16	flat	flat	JJ
60025	8070	17	dishes	dish	NNS
60025	8070	18	,	,	,
60025	8070	19	and	and	CC
60025	8070	20	throw	throw	VB
60025	8070	21	away	away	RB
60025	8070	22	the	the	DT
60025	8070	23	vine	vine	NN
60025	8070	24	-	-	HYPH
60025	8070	25	leaves	leave	NNS
60025	8070	26	.	.	.
60025	8071	1	Then	then	RB
60025	8071	2	wash	wash	VB
60025	8071	3	out	out	RP
60025	8071	4	the	the	DT
60025	8071	5	kettle	kettle	NN
60025	8071	6	,	,	,
60025	8071	7	and	and	CC
60025	8071	8	,	,	,
60025	8071	9	having	have	VBG
60025	8071	10	weighed	weigh	VBN
60025	8071	11	the	the	DT
60025	8071	12	oranges	orange	NNS
60025	8071	13	,	,	,
60025	8071	14	allow	allow	VB
60025	8071	15	to	to	IN
60025	8071	16	each	each	DT
60025	8071	17	pound	pound	NN
60025	8071	18	one	one	CD
60025	8071	19	pound	pound	NN
60025	8071	20	of	of	IN
60025	8071	21	double	double	JJ
60025	8071	22	-	-	HYPH
60025	8071	23	refined	refined	JJ
60025	8071	24	sugar	sugar	NN
60025	8071	25	,	,	,
60025	8071	26	broken	break	VBN
60025	8071	27	small	small	JJ
60025	8071	28	.	.	.
60025	8072	1	Put	put	VB
60025	8072	2	the	the	DT
60025	8072	3	sugar	sugar	NN
60025	8072	4	into	into	IN
60025	8072	5	the	the	DT
60025	8072	6	preserving	preserving	NN
60025	8072	7	-	-	HYPH
60025	8072	8	kettle	kettle	NN
60025	8072	9	,	,	,
60025	8072	10	and	and	CC
60025	8072	11	pour	pour	VB
60025	8072	12	on	on	IN
60025	8072	13	half	half	PDT
60025	8072	14	a	a	DT
60025	8072	15	pint	pint	NN
60025	8072	16	of	of	IN
60025	8072	17	water	water	NN
60025	8072	18	to	to	IN
60025	8072	19	each	each	DT
60025	8072	20	pound	pound	NN
60025	8072	21	of	of	IN
60025	8072	22	sugar	sugar	NN
60025	8072	23	.	.	.
60025	8073	1	When	when	WRB
60025	8073	2	it	-PRON-	PRP
60025	8073	3	is	be	VBZ
60025	8073	4	quite	quite	RB
60025	8073	5	dissolved	dissolve	VBN
60025	8073	6	,	,	,
60025	8073	7	hang	hang	VB
60025	8073	8	it	-PRON-	PRP
60025	8073	9	over	over	IN
60025	8073	10	the	the	DT
60025	8073	11	fire	fire	NN
60025	8073	12	,	,	,
60025	8073	13	and	and	CC
60025	8073	14	boil	boil	NNP
60025	8073	15	and	and	CC
60025	8073	16	skim	skim	VB
60025	8073	17	it	-PRON-	PRP
60025	8073	18	till	till	IN
60025	8073	19	it	-PRON-	PRP
60025	8073	20	is	be	VBZ
60025	8073	21	very	very	RB
60025	8073	22	clear	clear	JJ
60025	8073	23	,	,	,
60025	8073	24	and	and	CC
60025	8073	25	no	no	DT
60025	8073	26	more	more	JJR
60025	8073	27	scum	scum	NN
60025	8073	28	appears	appear	VBZ
60025	8073	29	on	on	IN
60025	8073	30	the	the	DT
60025	8073	31	surface	surface	NN
60025	8073	32	.	.	.
60025	8074	1	Then	then	RB
60025	8074	2	put	put	VB
60025	8074	3	in	in	RP
60025	8074	4	the	the	DT
60025	8074	5	oranges	orange	NNS
60025	8074	6	,	,	,
60025	8074	7	and	and	CC
60025	8074	8	boil	boil	VB
60025	8074	9	them	-PRON-	PRP
60025	8074	10	slowly	slowly	RB
60025	8074	11	in	in	IN
60025	8074	12	the	the	DT
60025	8074	13	syrup	syrup	NN
60025	8074	14	till	till	IN
60025	8074	15	they	-PRON-	PRP
60025	8074	16	slightly	slightly	RB
60025	8074	17	burst	burst	VBP
60025	8074	18	.	.	.
60025	8075	1	Another	another	DT
60025	8075	2	way	way	NN
60025	8075	3	is	be	VBZ
60025	8075	4	to	to	TO
60025	8075	5	scoop	scoop	VB
60025	8075	6	out	out	RP
60025	8075	7	all	all	PDT
60025	8075	8	the	the	DT
60025	8075	9	inside	inside	NN
60025	8075	10	of	of	IN
60025	8075	11	oranges	orange	NNS
60025	8075	12	as	as	RB
60025	8075	13	soon	soon	RB
60025	8075	14	as	as	IN
60025	8075	15	they	-PRON-	PRP
60025	8075	16	are	be	VBP
60025	8075	17	greened	green	VBN
60025	8075	18	,	,	,
60025	8075	19	and	and	CC
60025	8075	20	make	make	VB
60025	8075	21	a	a	DT
60025	8075	22	thick	thick	JJ
60025	8075	23	jelly	jelly	NN
60025	8075	24	of	of	IN
60025	8075	25	it	-PRON-	PRP
60025	8075	26	,	,	,
60025	8075	27	with	with	IN
60025	8075	28	the	the	DT
60025	8075	29	addition	addition	NN
60025	8075	30	of	of	IN
60025	8075	31	some	some	DT
60025	8075	32	more	more	JJR
60025	8075	33	orange	orange	JJ
60025	8075	34	-	-	HYPH
60025	8075	35	pulp	pulp	NN
60025	8075	36	from	from	IN
60025	8075	37	other	other	JJ
60025	8075	38	oranges	orange	NNS
60025	8075	39	.	.	.
60025	8076	1	Press	press	VB
60025	8076	2	it	-PRON-	PRP
60025	8076	3	through	through	IN
60025	8076	4	a	a	DT
60025	8076	5	strainer	strainer	NN
60025	8076	6	,	,	,
60025	8076	7	and	and	CC
60025	8076	8	,	,	,
60025	8076	9	after	after	IN
60025	8076	10	adding	add	VBG
60025	8076	11	a	a	DT
60025	8076	12	pound	pound	NN
60025	8076	13	of	of	IN
60025	8076	14	sugar	sugar	NN
60025	8076	15	to	to	IN
60025	8076	16	each	each	DT
60025	8076	17	pint	pint	NN
60025	8076	18	of	of	IN
60025	8076	19	orange	orange	NNP
60025	8076	20	juice	juice	NN
60025	8076	21	,	,	,
60025	8076	22	boil	boil	VB
60025	8076	23	it	-PRON-	PRP
60025	8076	24	to	to	IN
60025	8076	25	a	a	DT
60025	8076	26	jelly	jelly	NN
60025	8076	27	.	.	.
60025	8077	1	Having	have	VBG
60025	8077	2	boiled	boil	VBN
60025	8077	3	the	the	DT
60025	8077	4	empty	empty	JJ
60025	8077	5	oranges	orange	NNS
60025	8077	6	in	in	IN
60025	8077	7	a	a	DT
60025	8077	8	syrup	syrup	NN
60025	8077	9	till	till	IN
60025	8077	10	they	-PRON-	PRP
60025	8077	11	are	be	VBP
60025	8077	12	crisp	crisp	JJ
60025	8077	13	and	and	CC
60025	8077	14	tender	tender	JJ
60025	8077	15	,	,	,
60025	8077	16	spread	spread	VBD
60025	8077	17	them	-PRON-	PRP
60025	8077	18	out	out	RP
60025	8077	19	to	to	IN
60025	8077	20	cool	cool	JJ
60025	8077	21	--	--	:
60025	8077	22	fill	fill	VB
60025	8077	23	them	-PRON-	PRP
60025	8077	24	with	with	IN
60025	8077	25	the	the	DT
60025	8077	26	jelly	jelly	NN
60025	8077	27	,	,	,
60025	8077	28	and	and	CC
60025	8077	29	put	put	VBD
60025	8077	30	them	-PRON-	PRP
60025	8077	31	up	up	RP
60025	8077	32	in	in	IN
60025	8077	33	glass	glass	NN
60025	8077	34	jars	jar	NNS
60025	8077	35	,	,	,
60025	8077	36	pouring	pour	VBG
60025	8077	37	the	the	DT
60025	8077	38	syrup	syrup	NN
60025	8077	39	over	over	IN
60025	8077	40	them	-PRON-	PRP
60025	8077	41	.	.	.
60025	8078	1	TO	to	TO
60025	8078	2	KEEP	KEEP	NNP
60025	8078	3	STRAWBERRIES.--Take	strawberries.--take	NN
60025	8078	4	the	the	DT
60025	8078	5	largest	large	JJS
60025	8078	6	and	and	CC
60025	8078	7	finest	fine	JJS
60025	8078	8	ripe	ripe	JJ
60025	8078	9	strawberries	strawberry	NNS
60025	8078	10	,	,	,
60025	8078	11	hull	hull	VB
60025	8078	12	them	-PRON-	PRP
60025	8078	13	,	,	,
60025	8078	14	and	and	CC
60025	8078	15	put	put	VBD
60025	8078	16	them	-PRON-	PRP
60025	8078	17	immediately	immediately	RB
60025	8078	18	into	into	IN
60025	8078	19	large	large	JJ
60025	8078	20	wide	wide	JJ
60025	8078	21	-	-	HYPH
60025	8078	22	mouthed	mouthed	JJ
60025	8078	23	bottles	bottle	NNS
60025	8078	24	,	,	,
60025	8078	25	filling	fill	VBG
60025	8078	26	them	-PRON-	PRP
60025	8078	27	quite	quite	RB
60025	8078	28	up	up	IN
60025	8078	29	to	to	IN
60025	8078	30	the	the	DT
60025	8078	31	top	top	NN
60025	8078	32	.	.	.
60025	8079	1	Cork	cork	NN
60025	8079	2	them	-PRON-	PRP
60025	8079	3	directly	directly	RB
60025	8079	4	,	,	,
60025	8079	5	and	and	CC
60025	8079	6	be	be	VB
60025	8079	7	sure	sure	JJ
60025	8079	8	to	to	TO
60025	8079	9	wire	wire	VB
60025	8079	10	the	the	DT
60025	8079	11	corks	cork	NNS
60025	8079	12	.	.	.
60025	8080	1	Set	set	VB
60025	8080	2	the	the	DT
60025	8080	3	bottles	bottle	NNS
60025	8080	4	into	into	IN
60025	8080	5	a	a	DT
60025	8080	6	large	large	JJ
60025	8080	7	preserving	preserving	NN
60025	8080	8	-	-	HYPH
60025	8080	9	kettle	kettle	NN
60025	8080	10	full	full	JJ
60025	8080	11	of	of	IN
60025	8080	12	cold	cold	JJ
60025	8080	13	water	water	NN
60025	8080	14	.	.	.
60025	8081	1	Place	place	VB
60025	8081	2	them	-PRON-	PRP
60025	8081	3	over	over	IN
60025	8081	4	the	the	DT
60025	8081	5	fire	fire	NN
60025	8081	6	,	,	,
60025	8081	7	and	and	CC
60025	8081	8	let	let	VB
60025	8081	9	the	the	DT
60025	8081	10	water	water	NN
60025	8081	11	boil	boil	VB
60025	8081	12	around	around	IN
60025	8081	13	them	-PRON-	PRP
60025	8081	14	for	for	IN
60025	8081	15	a	a	DT
60025	8081	16	quarter	quarter	NN
60025	8081	17	of	of	IN
60025	8081	18	an	an	DT
60025	8081	19	hour	hour	NN
60025	8081	20	after	after	IN
60025	8081	21	it	-PRON-	PRP
60025	8081	22	has	have	VBZ
60025	8081	23	come	come	VBN
60025	8081	24	to	to	IN
60025	8081	25	a	a	DT
60025	8081	26	boil	boil	NN
60025	8081	27	.	.	.
60025	8082	1	Then	then	RB
60025	8082	2	take	take	VB
60025	8082	3	out	out	RP
60025	8082	4	the	the	DT
60025	8082	5	bottles	bottle	NNS
60025	8082	6	,	,	,
60025	8082	7	drain	drain	VB
60025	8082	8	them	-PRON-	PRP
60025	8082	9	,	,	,
60025	8082	10	and	and	CC
60025	8082	11	wipe	wipe	VB
60025	8082	12	the	the	DT
60025	8082	13	outside	outside	NN
60025	8082	14	dry	dry	NNP
60025	8082	15	.	.	.
60025	8083	1	Proceed	proceed	VB
60025	8083	2	at	at	IN
60025	8083	3	once	once	RB
60025	8083	4	to	to	TO
60025	8083	5	seal	seal	VB
60025	8083	6	the	the	DT
60025	8083	7	corks	cork	NNS
60025	8083	8	hermetically	hermetically	RB
60025	8083	9	,	,	,
60025	8083	10	with	with	IN
60025	8083	11	the	the	DT
60025	8083	12	red	red	JJ
60025	8083	13	cement	cement	NN
60025	8083	14	made	make	VBN
60025	8083	15	of	of	IN
60025	8083	16	one	one	CD
60025	8083	17	-	-	HYPH
60025	8083	18	third	third	NN
60025	8083	19	bees	bee	NNS
60025	8083	20	-	-	:
60025	8083	21	wax	wax	NN
60025	8083	22	cut	cut	VBD
60025	8083	23	up	up	RP
60025	8083	24	,	,	,
60025	8083	25	and	and	CC
60025	8083	26	two	two	CD
60025	8083	27	-	-	HYPH
60025	8083	28	thirds	third	NNS
60025	8083	29	rosin	rosin	NN
60025	8083	30	,	,	,
60025	8083	31	melted	melt	VBN
60025	8083	32	together	together	RB
60025	8083	33	in	in	IN
60025	8083	34	a	a	DT
60025	8083	35	skillet	skillet	NN
60025	8083	36	over	over	IN
60025	8083	37	the	the	DT
60025	8083	38	fire	fire	NN
60025	8083	39	,	,	,
60025	8083	40	and	and	CC
60025	8083	41	,	,	,
60025	8083	42	when	when	WRB
60025	8083	43	completely	completely	RB
60025	8083	44	liquid	liquid	JJ
60025	8083	45	,	,	,
60025	8083	46	taken	take	VBN
60025	8083	47	off	off	RP
60025	8083	48	the	the	DT
60025	8083	49	fire	fire	NN
60025	8083	50	,	,	,
60025	8083	51	and	and	CC
60025	8083	52	thickened	thicken	VBD
60025	8083	53	to	to	IN
60025	8083	54	the	the	DT
60025	8083	55	consistence	consistence	NN
60025	8083	56	of	of	IN
60025	8083	57	sealing	sealing	NN
60025	8083	58	-	-	HYPH
60025	8083	59	wax	wax	NN
60025	8083	60	by	by	IN
60025	8083	61	stirring	stir	VBG
60025	8083	62	in	in	IN
60025	8083	63	sufficient	sufficient	JJ
60025	8083	64	finely	finely	RB
60025	8083	65	powdered	powder	VBN
60025	8083	66	brick	brick	NN
60025	8083	67	-	-	HYPH
60025	8083	68	dust	dust	NN
60025	8083	69	.	.	.
60025	8084	1	This	this	DT
60025	8084	2	cement	cement	NN
60025	8084	3	must	must	MD
60025	8084	4	be	be	VB
60025	8084	5	spread	spread	VBN
60025	8084	6	on	on	IN
60025	8084	7	hot	hot	JJ
60025	8084	8	over	over	IN
60025	8084	9	the	the	DT
60025	8084	10	wired	wire	VBN
60025	8084	11	corks	cork	NNS
60025	8084	12	.	.	.
60025	8085	1	It	-PRON-	PRP
60025	8085	2	is	be	VBZ
60025	8085	3	excellent	excellent	JJ
60025	8085	4	for	for	IN
60025	8085	5	all	all	DT
60025	8085	6	sweetmeat	sweetmeat	JJ
60025	8085	7	and	and	CC
60025	8085	8	pickle	pickle	NN
60025	8085	9	jars	jar	NNS
60025	8085	10	.	.	.
60025	8086	1	Nothing	nothing	NN
60025	8086	2	is	be	VBZ
60025	8086	3	better	well	JJR
60025	8086	4	.	.	.
60025	8087	1	Keep	keep	VB
60025	8087	2	the	the	DT
60025	8087	3	bottles	bottle	NNS
60025	8087	4	in	in	IN
60025	8087	5	boxes	box	NNS
60025	8087	6	of	of	IN
60025	8087	7	dry	dry	JJ
60025	8087	8	sand	sand	NN
60025	8087	9	.	.	.
60025	8088	1	When	when	WRB
60025	8088	2	opened	open	VBN
60025	8088	3	,	,	,
60025	8088	4	the	the	DT
60025	8088	5	strawberries	strawberry	NNS
60025	8088	6	will	will	MD
60025	8088	7	be	be	VB
60025	8088	8	found	find	VBN
60025	8088	9	fresh	fresh	JJ
60025	8088	10	and	and	CC
60025	8088	11	highly	highly	RB
60025	8088	12	flavoured	flavour	VBN
60025	8088	13	,	,	,
60025	8088	14	as	as	IN
60025	8088	15	when	when	WRB
60025	8088	16	just	just	RB
60025	8088	17	gathered	gather	VBD
60025	8088	18	.	.	.
60025	8089	1	They	-PRON-	PRP
60025	8089	2	must	must	MD
60025	8089	3	,	,	,
60025	8089	4	however	however	RB
60025	8089	5	,	,	,
60025	8089	6	be	be	VB
60025	8089	7	used	use	VBN
60025	8089	8	as	as	RB
60025	8089	9	soon	soon	RB
60025	8089	10	as	as	IN
60025	8089	11	they	-PRON-	PRP
60025	8089	12	are	be	VBP
60025	8089	13	opened	open	VBN
60025	8089	14	,	,	,
60025	8089	15	for	for	IN
60025	8089	16	exposure	exposure	NN
60025	8089	17	to	to	IN
60025	8089	18	the	the	DT
60025	8089	19	air	air	NN
60025	8089	20	will	will	MD
60025	8089	21	spoil	spoil	VB
60025	8089	22	them	-PRON-	PRP
60025	8089	23	.	.	.
60025	8090	1	Raspberries	raspberry	NNS
60025	8090	2	,	,	,
60025	8090	3	ripe	ripe	JJ
60025	8090	4	currants	currant	NNS
60025	8090	5	stripped	strip	VBD
60025	8090	6	from	from	IN
60025	8090	7	the	the	DT
60025	8090	8	stalk	stalk	NN
60025	8090	9	,	,	,
60025	8090	10	ripe	ripe	JJ
60025	8090	11	gooseberries	gooseberry	NNS
60025	8090	12	topped	top	VBN
60025	8090	13	and	and	CC
60025	8090	14	tailed	tailed	JJ
60025	8090	15	,	,	,
60025	8090	16	and	and	CC
60025	8090	17	any	any	DT
60025	8090	18	small	small	JJ
60025	8090	19	fruit	fruit	NN
60025	8090	20	,	,	,
60025	8090	21	may	may	MD
60025	8090	22	be	be	VB
60025	8090	23	kept	keep	VBN
60025	8090	24	in	in	IN
60025	8090	25	this	this	DT
60025	8090	26	manner	manner	NN
60025	8090	27	for	for	IN
60025	8090	28	many	many	JJ
60025	8090	29	months	month	NNS
60025	8090	30	.	.	.
60025	8091	1	In	in	IN
60025	8091	2	France	France	NNP
60025	8091	3	,	,	,
60025	8091	4	where	where	WRB
60025	8091	5	syrups	syrup	NNS
60025	8091	6	of	of	IN
60025	8091	7	every	every	DT
60025	8091	8	sort	sort	NN
60025	8091	9	of	of	IN
60025	8091	10	fruit	fruit	NN
60025	8091	11	are	be	VBP
60025	8091	12	made	make	VBN
60025	8091	13	by	by	IN
60025	8091	14	boiling	boil	VBG
60025	8091	15	the	the	DT
60025	8091	16	juice	juice	NN
60025	8091	17	with	with	IN
60025	8091	18	sugar	sugar	NN
60025	8091	19	,	,	,
60025	8091	20	and	and	CC
60025	8091	21	then	then	RB
60025	8091	22	bottling	bottle	VBG
60025	8091	23	it	-PRON-	PRP
60025	8091	24	,	,	,
60025	8091	25	it	-PRON-	PRP
60025	8091	26	is	be	VBZ
60025	8091	27	very	very	RB
60025	8091	28	customary	customary	JJ
60025	8091	29	to	to	TO
60025	8091	30	serve	serve	VB
60025	8091	31	up	up	RP
60025	8091	32	,	,	,
60025	8091	33	in	in	IN
60025	8091	34	glass	glass	NN
60025	8091	35	dishes	dish	NNS
60025	8091	36	,	,	,
60025	8091	37	fruits	fruit	NNS
60025	8091	38	preserved	preserve	VBN
60025	8091	39	as	as	IN
60025	8091	40	above	above	RB
60025	8091	41	,	,	,
60025	8091	42	with	with	IN
60025	8091	43	their	-PRON-	PRP$
60025	8091	44	respective	respective	JJ
60025	8091	45	syrups	syrup	NNS
60025	8091	46	poured	pour	VBD
60025	8091	47	round	round	RB
60025	8091	48	them	-PRON-	PRP
60025	8091	49	,	,	,
60025	8091	50	from	from	IN
60025	8091	51	the	the	DT
60025	8091	52	bottles	bottle	NNS
60025	8091	53	.	.	.
60025	8092	1	They	-PRON-	PRP
60025	8092	2	are	be	VBP
60025	8092	3	delicious	delicious	JJ
60025	8092	4	.	.	.
60025	8093	1	TO	to	TO
60025	8093	2	KEEP	KEEP	NNP
60025	8093	3	PEACHES.--Take	peaches.--take	JJ
60025	8093	4	fine	fine	JJ
60025	8093	5	ripe	ripe	NN
60025	8093	6	juicy	juicy	NNP
60025	8093	7	free	free	JJ
60025	8093	8	-	-	HYPH
60025	8093	9	stone	stone	NN
60025	8093	10	peaches	peach	NNS
60025	8093	11	.	.	.
60025	8094	1	Pare	pare	VB
60025	8094	2	them	-PRON-	PRP
60025	8094	3	,	,	,
60025	8094	4	and	and	CC
60025	8094	5	remove	remove	VB
60025	8094	6	the	the	DT
60025	8094	7	stones	stone	NNS
60025	8094	8	by	by	IN
60025	8094	9	thrusting	thrust	VBG
60025	8094	10	them	-PRON-	PRP
60025	8094	11	out	out	RP
60025	8094	12	with	with	IN
60025	8094	13	a	a	DT
60025	8094	14	skewer	skewer	NN
60025	8094	15	,	,	,
60025	8094	16	leaving	leave	VBG
60025	8094	17	the	the	DT
60025	8094	18	peaches	peach	NNS
60025	8094	19	as	as	RB
60025	8094	20	nearly	nearly	RB
60025	8094	21	whole	whole	JJ
60025	8094	22	as	as	IN
60025	8094	23	possible	possible	JJ
60025	8094	24	.	.	.
60025	8095	1	Or	or	CC
60025	8095	2	you	-PRON-	PRP
60025	8095	3	may	may	MD
60025	8095	4	cut	cut	VB
60025	8095	5	them	-PRON-	PRP
60025	8095	6	in	in	IN
60025	8095	7	half	half	NN
60025	8095	8	.	.	.
60025	8096	1	Put	put	VB
60025	8096	2	them	-PRON-	PRP
60025	8096	3	immediately	immediately	RB
60025	8096	4	into	into	IN
60025	8096	5	flat	flat	JJ
60025	8096	6	stone	stone	NN
60025	8096	7	jars	jar	NNS
60025	8096	8	,	,	,
60025	8096	9	and	and	CC
60025	8096	10	cement	cement	NN
60025	8096	11	on	on	IN
60025	8096	12	the	the	DT
60025	8096	13	covers	cover	NNS
60025	8096	14	with	with	IN
60025	8096	15	the	the	DT
60025	8096	16	composition	composition	NN
60025	8096	17	of	of	IN
60025	8096	18	bees	bee	NNS
60025	8096	19	-	-	HYPH
60025	8096	20	wax	wax	NNP
60025	8096	21	and	and	CC
60025	8096	22	rosin	rosin	NN
60025	8096	23	melted	melt	VBD
60025	8096	24	together	together	RB
60025	8096	25	,	,	,
60025	8096	26	and	and	CC
60025	8096	27	thickened	thicken	VBN
60025	8096	28	with	with	IN
60025	8096	29	powdered	powdered	JJ
60025	8096	30	brick	brick	NN
60025	8096	31	dust	dust	NN
60025	8096	32	.	.	.
60025	8097	1	The	the	DT
60025	8097	2	jars	jar	NNS
60025	8097	3	(	(	-LRB-
60025	8097	4	_	_	NNP
60025	8097	5	filled	fill	VBD
60025	8097	6	up	up	RP
60025	8097	7	to	to	IN
60025	8097	8	the	the	DT
60025	8097	9	top	top	NN
60025	8097	10	_	_	NNP
60025	8097	11	)	)	-RRB-
60025	8097	12	must	must	MD
60025	8097	13	be	be	VB
60025	8097	14	so	so	RB
60025	8097	15	closely	closely	RB
60025	8097	16	covered	cover	VBN
60025	8097	17	that	that	IN
60025	8097	18	no	no	DT
60025	8097	19	air	air	NN
60025	8097	20	can	can	MD
60025	8097	21	possibly	possibly	RB
60025	8097	22	get	get	VB
60025	8097	23	to	to	IN
60025	8097	24	the	the	DT
60025	8097	25	peaches	peach	NNS
60025	8097	26	.	.	.
60025	8098	1	Then	then	RB
60025	8098	2	pack	pack	VB
60025	8098	3	the	the	DT
60025	8098	4	jars	jar	NNS
60025	8098	5	in	in	IN
60025	8098	6	boxes	box	NNS
60025	8098	7	of	of	IN
60025	8098	8	sand	sand	NN
60025	8098	9	,	,	,
60025	8098	10	or	or	CC
60025	8098	11	of	of	IN
60025	8098	12	powdered	powdered	JJ
60025	8098	13	charcoal	charcoal	NN
60025	8098	14	,	,	,
60025	8098	15	and	and	CC
60025	8098	16	nail	nail	VB
60025	8098	17	on	on	IN
60025	8098	18	the	the	DT
60025	8098	19	box	box	NN
60025	8098	20	-	-	HYPH
60025	8098	21	lid	lid	NN
60025	8098	22	.	.	.
60025	8099	1	Peaches	peach	NNS
60025	8099	2	done	do	VBN
60025	8099	3	in	in	IN
60025	8099	4	this	this	DT
60025	8099	5	manner	manner	NN
60025	8099	6	,	,	,
60025	8099	7	have	have	VBP
60025	8099	8	arrived	arrive	VBN
60025	8099	9	at	at	IN
60025	8099	10	California	California	NNP
60025	8099	11	in	in	IN
60025	8099	12	perfect	perfect	JJ
60025	8099	13	preservation	preservation	NN
60025	8099	14	.	.	.
60025	8100	1	But	but	CC
60025	8100	2	they	-PRON-	PRP
60025	8100	3	must	must	MD
60025	8100	4	be	be	VB
60025	8100	5	eaten	eat	VBN
60025	8100	6	as	as	RB
60025	8100	7	soon	soon	RB
60025	8100	8	as	as	IN
60025	8100	9	the	the	DT
60025	8100	10	jars	jar	NNS
60025	8100	11	are	be	VBP
60025	8100	12	opened	open	VBN
60025	8100	13	.	.	.
60025	8101	1	GREEN	green	JJ
60025	8101	2	CORN	CORN	NNPS
60025	8101	3	MUFFINS.--Having	muffins.--having	NN
60025	8101	4	boiled	boil	VBD
60025	8101	5	the	the	DT
60025	8101	6	corn	corn	NN
60025	8101	7	,	,	,
60025	8101	8	grate	grate	VB
60025	8101	9	it	-PRON-	PRP
60025	8101	10	,	,	,
60025	8101	11	as	as	IN
60025	8101	12	if	if	IN
60025	8101	13	for	for	IN
60025	8101	14	a	a	DT
60025	8101	15	pudding	pudding	NN
60025	8101	16	.	.	.
60025	8102	1	Beat	beat	VB
60025	8102	2	six	six	CD
60025	8102	3	eggs	egg	NNS
60025	8102	4	very	very	RB
60025	8102	5	light	light	JJ
60025	8102	6	,	,	,
60025	8102	7	and	and	CC
60025	8102	8	stir	stir	VB
60025	8102	9	them	-PRON-	PRP
60025	8102	10	gradually	gradually	RB
60025	8102	11	into	into	IN
60025	8102	12	a	a	DT
60025	8102	13	quart	quart	NN
60025	8102	14	of	of	IN
60025	8102	15	milk	milk	NN
60025	8102	16	.	.	.
60025	8103	1	Then	then	RB
60025	8103	2	stir	stir	VB
60025	8103	3	in	in	RP
60025	8103	4	,	,	,
60025	8103	5	by	by	IN
60025	8103	6	degrees	degree	NNS
60025	8103	7	,	,	,
60025	8103	8	the	the	DT
60025	8103	9	grated	grate	VBN
60025	8103	10	corn	corn	NN
60025	8103	11	,	,	,
60025	8103	12	till	till	IN
60025	8103	13	you	-PRON-	PRP
60025	8103	14	have	have	VBP
60025	8103	15	a	a	DT
60025	8103	16	moderately	moderately	RB
60025	8103	17	thick	thick	JJ
60025	8103	18	batter	batter	NN
60025	8103	19	.	.	.
60025	8104	1	Add	add	VB
60025	8104	2	a	a	DT
60025	8104	3	salt	salt	NN
60025	8104	4	-	-	HYPH
60025	8104	5	spoon	spoon	NN
60025	8104	6	of	of	IN
60025	8104	7	salt	salt	NN
60025	8104	8	.	.	.
60025	8105	1	Butter	butter	VB
60025	8105	2	the	the	DT
60025	8105	3	inside	inside	NN
60025	8105	4	of	of	IN
60025	8105	5	your	-PRON-	PRP$
60025	8105	6	muffin	muffin	NN
60025	8105	7	-	-	HYPH
60025	8105	8	rings	ring	NNS
60025	8105	9	.	.	.
60025	8106	1	Place	place	VB
60025	8106	2	them	-PRON-	PRP
60025	8106	3	on	on	IN
60025	8106	4	a	a	DT
60025	8106	5	hot	hot	JJ
60025	8106	6	griddle	griddle	NN
60025	8106	7	,	,	,
60025	8106	8	over	over	IN
60025	8106	9	a	a	DT
60025	8106	10	clear	clear	JJ
60025	8106	11	fire	fire	NN
60025	8106	12	,	,	,
60025	8106	13	and	and	CC
60025	8106	14	nearly	nearly	RB
60025	8106	15	fill	fill	VB
60025	8106	16	them	-PRON-	PRP
60025	8106	17	with	with	IN
60025	8106	18	the	the	DT
60025	8106	19	batter	batter	NN
60025	8106	20	.	.	.
60025	8107	1	Bake	bake	VB
60025	8107	2	the	the	DT
60025	8107	3	muffins	muffin	NNS
60025	8107	4	well	well	RB
60025	8107	5	,	,	,
60025	8107	6	and	and	CC
60025	8107	7	send	send	VB
60025	8107	8	them	-PRON-	PRP
60025	8107	9	to	to	TO
60025	8107	10	table	table	VB
60025	8107	11	hot	hot	JJ
60025	8107	12	.	.	.
60025	8108	1	Eat	eat	VB
60025	8108	2	them	-PRON-	PRP
60025	8108	3	with	with	IN
60025	8108	4	butter	butter	NN
60025	8108	5	.	.	.
60025	8109	1	COMPOTE	compote	NN
60025	8109	2	OF	of	IN
60025	8109	3	SWEET	sweet	NN
60025	8109	4	POTATOES.--Select	potatoes.--select	VB
60025	8109	5	fine	fine	JJ
60025	8109	6	large	large	JJ
60025	8109	7	sweet	sweet	JJ
60025	8109	8	potatoes	potato	NNS
60025	8109	9	,	,	,
60025	8109	10	all	all	DT
60025	8109	11	nearly	nearly	RB
60025	8109	12	the	the	DT
60025	8109	13	same	same	JJ
60025	8109	14	size	size	NN
60025	8109	15	.	.	.
60025	8110	1	Boil	boil	VB
60025	8110	2	them	-PRON-	PRP
60025	8110	3	well	well	RB
60025	8110	4	and	and	CC
60025	8110	5	then	then	RB
60025	8110	6	peel	peel	VB
60025	8110	7	off	off	RP
60025	8110	8	the	the	DT
60025	8110	9	skins	skin	NNS
60025	8110	10	.	.	.
60025	8111	1	Then	then	RB
60025	8111	2	lay	lie	VBD
60025	8111	3	the	the	DT
60025	8111	4	potatoes	potato	NNS
60025	8111	5	in	in	IN
60025	8111	6	a	a	DT
60025	8111	7	large	large	JJ
60025	8111	8	baking	baking	NN
60025	8111	9	-	-	HYPH
60025	8111	10	dish	dish	NN
60025	8111	11	;	;	:
60025	8111	12	put	put	VB
60025	8111	13	some	some	DT
60025	8111	14	pieces	piece	NNS
60025	8111	15	of	of	IN
60025	8111	16	fresh	fresh	JJ
60025	8111	17	butter	butter	NN
60025	8111	18	among	among	IN
60025	8111	19	them	-PRON-	PRP
60025	8111	20	,	,	,
60025	8111	21	and	and	CC
60025	8111	22	sprinkle	sprinkle	VB
60025	8111	23	them	-PRON-	PRP
60025	8111	24	very	very	RB
60025	8111	25	freely	freely	RB
60025	8111	26	with	with	IN
60025	8111	27	powdered	powdered	JJ
60025	8111	28	sugar	sugar	NN
60025	8111	29	.	.	.
60025	8112	1	Bake	bake	VB
60025	8112	2	them	-PRON-	PRP
60025	8112	3	slowly	slowly	RB
60025	8112	4	,	,	,
60025	8112	5	till	till	IN
60025	8112	6	the	the	DT
60025	8112	7	butter	butter	NN
60025	8112	8	and	and	CC
60025	8112	9	sugar	sugar	NN
60025	8112	10	form	form	VBP
60025	8112	11	a	a	DT
60025	8112	12	crust	crust	NN
60025	8112	13	.	.	.
60025	8113	1	They	-PRON-	PRP
60025	8113	2	should	should	MD
60025	8113	3	be	be	VB
60025	8113	4	eaten	eat	VBN
60025	8113	5	after	after	IN
60025	8113	6	the	the	DT
60025	8113	7	meat	meat	NN
60025	8113	8	.	.	.
60025	8114	1	This	this	DT
60025	8114	2	is	be	VBZ
60025	8114	3	a	a	DT
60025	8114	4	Carolina	Carolina	NNP
60025	8114	5	dish	dish	NN
60025	8114	6	,	,	,
60025	8114	7	and	and	CC
60025	8114	8	will	will	MD
60025	8114	9	be	be	VB
60025	8114	10	found	find	VBN
60025	8114	11	very	very	RB
60025	8114	12	good	good	JJ
60025	8114	13	.	.	.
60025	8115	1	BAKED	BAKED	NNP
60025	8115	2	HAM.--Soak	ham.--soak	LS
60025	8115	3	a	a	DT
60025	8115	4	nice	nice	JJ
60025	8115	5	small	small	JJ
60025	8115	6	sugar	sugar	NN
60025	8115	7	-	-	HYPH
60025	8115	8	cured	cure	VBN
60025	8115	9	ham	ham	NN
60025	8115	10	in	in	IN
60025	8115	11	cold	cold	JJ
60025	8115	12	water	water	NN
60025	8115	13	,	,	,
60025	8115	14	from	from	IN
60025	8115	15	early	early	RB
60025	8115	16	in	in	IN
60025	8115	17	the	the	DT
60025	8115	18	evening	evening	NN
60025	8115	19	till	till	IN
60025	8115	20	next	next	JJ
60025	8115	21	morning	morning	NN
60025	8115	22	--	--	:
60025	8115	23	changing	change	VBG
60025	8115	24	the	the	DT
60025	8115	25	water	water	NN
60025	8115	26	at	at	IN
60025	8115	27	bed	bed	NN
60025	8115	28	-	-	HYPH
60025	8115	29	time	time	NN
60025	8115	30	.	.	.
60025	8116	1	(	(	-LRB-
60025	8116	2	It	-PRON-	PRP
60025	8116	3	may	may	MD
60025	8116	4	require	require	VB
60025	8116	5	twenty	twenty	CD
60025	8116	6	-	-	HYPH
60025	8116	7	four	four	CD
60025	8116	8	hours	hour	NNS
60025	8116	9	'	'	POS
60025	8116	10	soaking	soaking	NN
60025	8116	11	.	.	.
60025	8116	12	)	)	-RRB-
60025	8117	1	Trim	trim	VB
60025	8117	2	it	-PRON-	PRP
60025	8117	3	nicely	nicely	RB
60025	8117	4	,	,	,
60025	8117	5	and	and	CC
60025	8117	6	cut	cut	VBD
60025	8117	7	the	the	DT
60025	8117	8	shank	shank	JJ
60025	8117	9	-	-	HYPH
60025	8117	10	bone	bone	NN
60025	8117	11	short	short	JJ
60025	8117	12	off	off	RP
60025	8117	13	.	.	.
60025	8118	1	Make	make	VB
60025	8118	2	a	a	DT
60025	8118	3	coarse	coarse	JJ
60025	8118	4	paste	paste	NN
60025	8118	5	of	of	IN
60025	8118	6	merely	merely	RB
60025	8118	7	flour	flour	NN
60025	8118	8	and	and	CC
60025	8118	9	water	water	NN
60025	8118	10	,	,	,
60025	8118	11	sufficient	sufficient	JJ
60025	8118	12	in	in	IN
60025	8118	13	quantity	quantity	NN
60025	8118	14	to	to	TO
60025	8118	15	enclose	enclose	VB
60025	8118	16	the	the	DT
60025	8118	17	whole	whole	JJ
60025	8118	18	ham	ham	NN
60025	8118	19	.	.	.
60025	8119	1	Roll	roll	VB
60025	8119	2	it	-PRON-	PRP
60025	8119	3	out	out	RP
60025	8119	4	,	,	,
60025	8119	5	and	and	CC
60025	8119	6	cover	cover	VB
60025	8119	7	the	the	DT
60025	8119	8	ham	ham	NN
60025	8119	9	entirely	entirely	RB
60025	8119	10	with	with	IN
60025	8119	11	it	-PRON-	PRP
60025	8119	12	.	.	.
60025	8120	1	Place	place	VB
60025	8120	2	it	-PRON-	PRP
60025	8120	3	in	in	IN
60025	8120	4	a	a	DT
60025	8120	5	well	well	RB
60025	8120	6	-	-	HYPH
60025	8120	7	heated	heat	VBN
60025	8120	8	oven	oven	NN
60025	8120	9	,	,	,
60025	8120	10	and	and	CC
60025	8120	11	bake	bake	VB
60025	8120	12	it	-PRON-	PRP
60025	8120	13	five	five	CD
60025	8120	14	hours	hour	NNS
60025	8120	15	,	,	,
60025	8120	16	or	or	CC
60025	8120	17	more	more	JJR
60025	8120	18	,	,	,
60025	8120	19	in	in	IN
60025	8120	20	proportion	proportion	NN
60025	8120	21	to	to	IN
60025	8120	22	its	-PRON-	PRP$
60025	8120	23	size	size	NN
60025	8120	24	.	.	.
60025	8121	1	When	when	WRB
60025	8121	2	done	do	VBN
60025	8121	3	,	,	,
60025	8121	4	remove	remove	VB
60025	8121	5	the	the	DT
60025	8121	6	paste	paste	NN
60025	8121	7	,	,	,
60025	8121	8	peel	peel	VB
60025	8121	9	off	off	IN
60025	8121	10	the	the	DT
60025	8121	11	skin	skin	NN
60025	8121	12	,	,	,
60025	8121	13	and	and	CC
60025	8121	14	send	send	VB
60025	8121	15	the	the	DT
60025	8121	16	ham	ham	NN
60025	8121	17	to	to	TO
60025	8121	18	table	table	VB
60025	8121	19	,	,	,
60025	8121	20	with	with	IN
60025	8121	21	its	-PRON-	PRP$
60025	8121	22	essence	essence	NN
60025	8121	23	or	or	CC
60025	8121	24	gravy	gravy	NN
60025	8121	25	about	about	IN
60025	8121	26	it	-PRON-	PRP
60025	8121	27	.	.	.
60025	8122	1	It	-PRON-	PRP
60025	8122	2	will	will	MD
60025	8122	3	be	be	VB
60025	8122	4	found	find	VBN
60025	8122	5	very	very	RB
60025	8122	6	fine	fine	JJ
60025	8122	7	.	.	.
60025	8123	1	If	if	IN
60025	8123	2	the	the	DT
60025	8123	3	ham	ham	NNP
60025	8123	4	is	be	VBZ
60025	8123	5	rather	rather	RB
60025	8123	6	salt	salt	NN
60025	8123	7	and	and	CC
60025	8123	8	hard	hard	RB
60025	8123	9	,	,	,
60025	8123	10	parboil	parboil	VB
60025	8123	11	it	-PRON-	PRP
60025	8123	12	for	for	IN
60025	8123	13	two	two	CD
60025	8123	14	hours	hour	NNS
60025	8123	15	.	.	.
60025	8124	1	Then	then	RB
60025	8124	2	put	put	VB
60025	8124	3	it	-PRON-	PRP
60025	8124	4	into	into	IN
60025	8124	5	the	the	DT
60025	8124	6	paste	paste	NN
60025	8124	7	,	,	,
60025	8124	8	and	and	CC
60025	8124	9	bake	bake	VB
60025	8124	10	it	-PRON-	PRP
60025	8124	11	three	three	CD
60025	8124	12	hours	hour	NNS
60025	8124	13	.	.	.
60025	8125	1	MUSHROOM	MUSHROOM	NNP
60025	8125	2	SWEET	SWEET	NNP
60025	8125	3	-	-	:
60025	8125	4	BREADS.--Take	breads.--take	VB
60025	8125	5	four	four	CD
60025	8125	6	fine	fine	JJ
60025	8125	7	fresh	fresh	JJ
60025	8125	8	sweet	sweet	JJ
60025	8125	9	-	-	HYPH
60025	8125	10	breads	bread	NNS
60025	8125	11	;	;	:
60025	8125	12	trim	trim	VB
60025	8125	13	them	-PRON-	PRP
60025	8125	14	nicely	nicely	RB
60025	8125	15	,	,	,
60025	8125	16	split	split	VBD
60025	8125	17	them	-PRON-	PRP
60025	8125	18	open	open	JJ
60025	8125	19	,	,	,
60025	8125	20	and	and	CC
60025	8125	21	remove	remove	VB
60025	8125	22	the	the	DT
60025	8125	23	gristle	gristle	NN
60025	8125	24	or	or	CC
60025	8125	25	pipe	pipe	NN
60025	8125	26	.	.	.
60025	8126	1	Then	then	RB
60025	8126	2	lay	lay	VB
60025	8126	3	the	the	DT
60025	8126	4	sweet	sweet	JJ
60025	8126	5	-	-	HYPH
60025	8126	6	breads	bread	NNS
60025	8126	7	in	in	IN
60025	8126	8	warm	warm	JJ
60025	8126	9	water	water	NN
60025	8126	10	till	till	IN
60025	8126	11	all	all	PDT
60025	8126	12	the	the	DT
60025	8126	13	blood	blood	NN
60025	8126	14	is	be	VBZ
60025	8126	15	drawn	draw	VBN
60025	8126	16	out	out	RP
60025	8126	17	.	.	.
60025	8127	1	Afterwards	afterwards	RB
60025	8127	2	,	,	,
60025	8127	3	put	put	VB
60025	8127	4	them	-PRON-	PRP
60025	8127	5	into	into	IN
60025	8127	6	a	a	DT
60025	8127	7	saucepan	saucepan	NN
60025	8127	8	,	,	,
60025	8127	9	set	set	VBD
60025	8127	10	them	-PRON-	PRP
60025	8127	11	over	over	IN
60025	8127	12	the	the	DT
60025	8127	13	fire	fire	NN
60025	8127	14	,	,	,
60025	8127	15	and	and	CC
60025	8127	16	parboil	parboil	VB
60025	8127	17	them	-PRON-	PRP
60025	8127	18	for	for	IN
60025	8127	19	a	a	DT
60025	8127	20	quarter	quarter	NN
60025	8127	21	of	of	IN
60025	8127	22	an	an	DT
60025	8127	23	hour	hour	NN
60025	8127	24	.	.	.
60025	8128	1	Then	then	RB
60025	8128	2	take	take	VB
60025	8128	3	them	-PRON-	PRP
60025	8128	4	out	out	RP
60025	8128	5	,	,	,
60025	8128	6	and	and	CC
60025	8128	7	lay	lie	VBD
60025	8128	8	them	-PRON-	PRP
60025	8128	9	immediately	immediately	RB
60025	8128	10	in	in	IN
60025	8128	11	a	a	DT
60025	8128	12	pan	pan	NN
60025	8128	13	of	of	IN
60025	8128	14	cold	cold	JJ
60025	8128	15	water	water	NN
60025	8128	16	.	.	.
60025	8129	1	Have	have	VBP
60025	8129	2	ready	ready	JJ
60025	8129	3	a	a	DT
60025	8129	4	quart	quart	NN
60025	8129	5	of	of	IN
60025	8129	6	fresh	fresh	JJ
60025	8129	7	mushrooms	mushroom	NNS
60025	8129	8	;	;	:
60025	8129	9	peel	peel	VB
60025	8129	10	them	-PRON-	PRP
60025	8129	11	,	,	,
60025	8129	12	and	and	CC
60025	8129	13	remove	remove	VB
60025	8129	14	the	the	DT
60025	8129	15	stalks	stalk	NNS
60025	8129	16	.	.	.
60025	8130	1	Spread	spread	VB
60025	8130	2	out	out	RP
60025	8130	3	the	the	DT
60025	8130	4	mushrooms	mushroom	NNS
60025	8130	5	on	on	IN
60025	8130	6	a	a	DT
60025	8130	7	large	large	JJ
60025	8130	8	flat	flat	JJ
60025	8130	9	dish	dish	NN
60025	8130	10	,	,	,
60025	8130	11	with	with	IN
60025	8130	12	the	the	DT
60025	8130	13	hollow	hollow	JJ
60025	8130	14	side	side	NN
60025	8130	15	uppermost	uppermost	VBN
60025	8130	16	,	,	,
60025	8130	17	and	and	CC
60025	8130	18	sprinkle	sprinkle	VB
60025	8130	19	them	-PRON-	PRP
60025	8130	20	slightly	slightly	RB
60025	8130	21	with	with	IN
60025	8130	22	a	a	DT
60025	8130	23	little	little	JJ
60025	8130	24	salt	salt	NN
60025	8130	25	and	and	CC
60025	8130	26	pepper	pepper	NN
60025	8130	27	.	.	.
60025	8131	1	Having	have	VBG
60025	8131	2	divided	divide	VBN
60025	8131	3	each	each	DT
60025	8131	4	sweet	sweet	JJ
60025	8131	5	-	-	HYPH
60025	8131	6	bread	bread	NN
60025	8131	7	into	into	IN
60025	8131	8	four	four	CD
60025	8131	9	quarters	quarter	NNS
60025	8131	10	,	,	,
60025	8131	11	put	put	VBD
60025	8131	12	them	-PRON-	PRP
60025	8131	13	into	into	IN
60025	8131	14	a	a	DT
60025	8131	15	saucepan	saucepan	NN
60025	8131	16	with	with	IN
60025	8131	17	the	the	DT
60025	8131	18	mushrooms	mushroom	NNS
60025	8131	19	,	,	,
60025	8131	20	and	and	CC
60025	8131	21	add	add	VB
60025	8131	22	a	a	DT
60025	8131	23	large	large	JJ
60025	8131	24	piece	piece	NN
60025	8131	25	of	of	IN
60025	8131	26	the	the	DT
60025	8131	27	best	good	JJS
60025	8131	28	fresh	fresh	JJ
60025	8131	29	butter	butter	NN
60025	8131	30	rolled	roll	VBN
60025	8131	31	in	in	IN
60025	8131	32	flour	flour	NN
60025	8131	33	.	.	.
60025	8132	1	Cover	cover	VB
60025	8132	2	the	the	DT
60025	8132	3	pan	pan	NN
60025	8132	4	closely	closely	RB
60025	8132	5	,	,	,
60025	8132	6	and	and	CC
60025	8132	7	set	set	VBD
60025	8132	8	it	-PRON-	PRP
60025	8132	9	over	over	IN
60025	8132	10	a	a	DT
60025	8132	11	clear	clear	JJ
60025	8132	12	fire	fire	NN
60025	8132	13	that	that	WDT
60025	8132	14	has	have	VBZ
60025	8132	15	no	no	DT
60025	8132	16	blaze	blaze	NN
60025	8132	17	.	.	.
60025	8133	1	You	-PRON-	PRP
60025	8133	2	must	must	MD
60025	8133	3	lift	lift	VB
60025	8133	4	the	the	DT
60025	8133	5	saucepan	saucepan	NN
60025	8133	6	by	by	IN
60025	8133	7	the	the	DT
60025	8133	8	handle	handle	NN
60025	8133	9	,	,	,
60025	8133	10	and	and	CC
60025	8133	11	shake	shake	VB
60025	8133	12	it	-PRON-	PRP
60025	8133	13	round	round	RB
60025	8133	14	hard	hard	RB
60025	8133	15	,	,	,
60025	8133	16	otherwise	otherwise	RB
60025	8133	17	,	,	,
60025	8133	18	the	the	DT
60025	8133	19	contents	content	NNS
60025	8133	20	may	may	MD
60025	8133	21	burn	burn	VB
60025	8133	22	at	at	IN
60025	8133	23	the	the	DT
60025	8133	24	bottom	bottom	NN
60025	8133	25	.	.	.
60025	8134	1	Keep	keep	VB
60025	8134	2	it	-PRON-	PRP
60025	8134	3	closely	closely	RB
60025	8134	4	covered	cover	VBN
60025	8134	5	all	all	PDT
60025	8134	6	the	the	DT
60025	8134	7	time	time	NN
60025	8134	8	;	;	:
60025	8134	9	for	for	IN
60025	8134	10	if	if	IN
60025	8134	11	the	the	DT
60025	8134	12	lid	lid	NN
60025	8134	13	is	be	VBZ
60025	8134	14	removed	remove	VBN
60025	8134	15	,	,	,
60025	8134	16	much	much	JJ
60025	8134	17	of	of	IN
60025	8134	18	the	the	DT
60025	8134	19	mushroom	mushroom	NN
60025	8134	20	-	-	HYPH
60025	8134	21	flavour	flavour	NN
60025	8134	22	may	may	MD
60025	8134	23	escape	escape	VB
60025	8134	24	.	.	.
60025	8135	1	Let	let	VB
60025	8135	2	them	-PRON-	PRP
60025	8135	3	stew	stew	VB
60025	8135	4	steadily	steadily	RB
60025	8135	5	for	for	IN
60025	8135	6	a	a	DT
60025	8135	7	quarter	quarter	NN
60025	8135	8	of	of	IN
60025	8135	9	an	an	DT
60025	8135	10	hour	hour	NN
60025	8135	11	or	or	CC
60025	8135	12	more	more	JJR
60025	8135	13	.	.	.
60025	8136	1	Then	then	RB
60025	8136	2	take	take	VB
60025	8136	3	them	-PRON-	PRP
60025	8136	4	up	up	RP
60025	8136	5	,	,	,
60025	8136	6	and	and	CC
60025	8136	7	send	send	VB
60025	8136	8	them	-PRON-	PRP
60025	8136	9	to	to	TO
60025	8136	10	table	table	VB
60025	8136	11	in	in	IN
60025	8136	12	a	a	DT
60025	8136	13	covered	covered	JJ
60025	8136	14	dish	dish	NN
60025	8136	15	,	,	,
60025	8136	16	either	either	CC
60025	8136	17	at	at	IN
60025	8136	18	breakfast	breakfast	NN
60025	8136	19	or	or	CC
60025	8136	20	dinner	dinner	NN
60025	8136	21	.	.	.
60025	8137	1	They	-PRON-	PRP
60025	8137	2	will	will	MD
60025	8137	3	be	be	VB
60025	8137	4	found	find	VBN
60025	8137	5	delicious	delicious	JJ
60025	8137	6	.	.	.
60025	8138	1	If	if	IN
60025	8138	2	the	the	DT
60025	8138	3	mushrooms	mushroom	NNS
60025	8138	4	are	be	VBP
60025	8138	5	large	large	JJ
60025	8138	6	,	,	,
60025	8138	7	quarter	quarter	VB
60025	8138	8	them	-PRON-	PRP
60025	8138	9	.	.	.
60025	8139	1	PANCAKE	pancake	NN
60025	8139	2	HAM.--Cut	HAM.--Cut	NNP
60025	8139	3	very	very	RB
60025	8139	4	thin	thin	JJ
60025	8139	5	some	some	DT
60025	8139	6	slices	slice	NNS
60025	8139	7	of	of	IN
60025	8139	8	cold	cold	JJ
60025	8139	9	ham	ham	NN
60025	8139	10	,	,	,
60025	8139	11	making	make	VBG
60025	8139	12	them	-PRON-	PRP
60025	8139	13	all	all	DT
60025	8139	14	nearly	nearly	RB
60025	8139	15	of	of	IN
60025	8139	16	the	the	DT
60025	8139	17	same	same	JJ
60025	8139	18	size	size	NN
60025	8139	19	and	and	CC
60025	8139	20	shape	shape	NN
60025	8139	21	.	.	.
60025	8140	1	Beat	beat	VB
60025	8140	2	six	six	CD
60025	8140	3	eggs	egg	NNS
60025	8140	4	very	very	RB
60025	8140	5	light	light	JJ
60025	8140	6	,	,	,
60025	8140	7	and	and	CC
60025	8140	8	smooth	smooth	JJ
60025	8140	9	.	.	.
60025	8141	1	Stir	stir	VB
60025	8141	2	them	-PRON-	PRP
60025	8141	3	,	,	,
60025	8141	4	gradually	gradually	RB
60025	8141	5	,	,	,
60025	8141	6	into	into	IN
60025	8141	7	a	a	DT
60025	8141	8	pint	pint	NN
60025	8141	9	of	of	IN
60025	8141	10	rich	rich	JJ
60025	8141	11	milk	milk	NN
60025	8141	12	,	,	,
60025	8141	13	alternately	alternately	RB
60025	8141	14	with	with	IN
60025	8141	15	six	six	CD
60025	8141	16	table	table	NN
60025	8141	17	-	-	HYPH
60025	8141	18	spoonfuls	spoonful	NNS
60025	8141	19	of	of	IN
60025	8141	20	sifted	sift	VBN
60025	8141	21	flour	flour	NN
60025	8141	22	,	,	,
60025	8141	23	adding	add	VBG
60025	8141	24	half	half	PDT
60025	8141	25	a	a	DT
60025	8141	26	nutmeg	nutmeg	NN
60025	8141	27	,	,	,
60025	8141	28	grated	grate	VBN
60025	8141	29	.	.	.
60025	8142	1	If	if	IN
60025	8142	2	you	-PRON-	PRP
60025	8142	3	find	find	VBP
60025	8142	4	the	the	DT
60025	8142	5	batter	batter	NN
60025	8142	6	too	too	RB
60025	8142	7	thick	thick	JJ
60025	8142	8	,	,	,
60025	8142	9	add	add	VB
60025	8142	10	a	a	DT
60025	8142	11	little	little	JJ
60025	8142	12	more	more	JJR
60025	8142	13	milk	milk	NN
60025	8142	14	.	.	.
60025	8143	1	For	for	IN
60025	8143	2	pancakes	pancake	NNS
60025	8143	3	or	or	CC
60025	8143	4	fritters	fritter	NNS
60025	8143	5	,	,	,
60025	8143	6	the	the	DT
60025	8143	7	batter	batter	NN
60025	8143	8	should	should	MD
60025	8143	9	be	be	VB
60025	8143	10	rather	rather	RB
60025	8143	11	thin	thin	JJ
60025	8143	12	.	.	.
60025	8144	1	Take	take	VB
60025	8144	2	a	a	DT
60025	8144	3	yeast	yeast	NN
60025	8144	4	-	-	HYPH
60025	8144	5	powder	powder	NN
60025	8144	6	;	;	:
60025	8144	7	dissolve	dissolve	VB
60025	8144	8	the	the	DT
60025	8144	9	contents	content	NNS
60025	8144	10	of	of	IN
60025	8144	11	the	the	DT
60025	8144	12	blue	blue	JJ
60025	8144	13	paper	paper	NN
60025	8144	14	(	(	-LRB-
60025	8144	15	the	the	DT
60025	8144	16	soda	soda	NN
60025	8144	17	)	)	-RRB-
60025	8144	18	in	in	IN
60025	8144	19	a	a	DT
60025	8144	20	little	little	JJ
60025	8144	21	warm	warm	JJ
60025	8144	22	water	water	NN
60025	8144	23	,	,	,
60025	8144	24	and	and	CC
60025	8144	25	,	,	,
60025	8144	26	when	when	WRB
60025	8144	27	quite	quite	RB
60025	8144	28	melted	melt	VBN
60025	8144	29	,	,	,
60025	8144	30	stir	stir	VB
60025	8144	31	it	-PRON-	PRP
60025	8144	32	into	into	IN
60025	8144	33	the	the	DT
60025	8144	34	batter	batter	NN
60025	8144	35	.	.	.
60025	8145	1	In	in	IN
60025	8145	2	another	another	DT
60025	8145	3	cup	cup	NN
60025	8145	4	,	,	,
60025	8145	5	dissolve	dissolve	VB
60025	8145	6	the	the	DT
60025	8145	7	tartaric	tartaric	NN
60025	8145	8	acid	acid	NN
60025	8145	9	from	from	IN
60025	8145	10	the	the	DT
60025	8145	11	white	white	JJ
60025	8145	12	paper	paper	NN
60025	8145	13	,	,	,
60025	8145	14	and	and	CC
60025	8145	15	stir	stir	VB
60025	8145	16	that	that	IN
60025	8145	17	in	in	IN
60025	8145	18	immediately	immediately	RB
60025	8145	19	after	after	IN
60025	8145	20	.	.	.
60025	8146	1	Have	have	VBP
60025	8146	2	ready	ready	JJ
60025	8146	3	,	,	,
60025	8146	4	in	in	IN
60025	8146	5	a	a	DT
60025	8146	6	frying	frying	JJ
60025	8146	7	-	-	HYPH
60025	8146	8	pan	pan	NN
60025	8146	9	over	over	IN
60025	8146	10	the	the	DT
60025	8146	11	fire	fire	NN
60025	8146	12	,	,	,
60025	8146	13	a	a	DT
60025	8146	14	sufficiency	sufficiency	NN
60025	8146	15	of	of	IN
60025	8146	16	lard	lard	NN
60025	8146	17	melted	melt	VBN
60025	8146	18	and	and	CC
60025	8146	19	boiling	boil	VBG
60025	8146	20	,	,	,
60025	8146	21	or	or	CC
60025	8146	22	of	of	IN
60025	8146	23	fresh	fresh	JJ
60025	8146	24	butter	butter	NN
60025	8146	25	.	.	.
60025	8147	1	Put	put	VB
60025	8147	2	in	in	RP
60025	8147	3	a	a	DT
60025	8147	4	ladle	ladle	NN
60025	8147	5	-	-	HYPH
60025	8147	6	full	full	JJ
60025	8147	7	of	of	IN
60025	8147	8	the	the	DT
60025	8147	9	batter	batter	NN
60025	8147	10	,	,	,
60025	8147	11	and	and	CC
60025	8147	12	fry	fry	VB
60025	8147	13	it	-PRON-	PRP
60025	8147	14	brown	brown	JJ
60025	8147	15	.	.	.
60025	8148	1	Have	have	VBP
60025	8148	2	ready	ready	JJ
60025	8148	3	a	a	DT
60025	8148	4	hot	hot	JJ
60025	8148	5	plate	plate	NN
60025	8148	6	,	,	,
60025	8148	7	and	and	CC
60025	8148	8	put	put	VBD
60025	8148	9	the	the	DT
60025	8148	10	pancakes	pancake	NNS
60025	8148	11	on	on	IN
60025	8148	12	it	-PRON-	PRP
60025	8148	13	as	as	RB
60025	8148	14	soon	soon	RB
60025	8148	15	as	as	IN
60025	8148	16	they	-PRON-	PRP
60025	8148	17	come	come	VBP
60025	8148	18	out	out	IN
60025	8148	19	of	of	IN
60025	8148	20	the	the	DT
60025	8148	21	frying	frying	JJ
60025	8148	22	-	-	HYPH
60025	8148	23	pan	pan	NN
60025	8148	24	,	,	,
60025	8148	25	keeping	keep	VBG
60025	8148	26	them	-PRON-	PRP
60025	8148	27	covered	cover	VBN
60025	8148	28	,	,	,
60025	8148	29	close	close	RB
60025	8148	30	to	to	IN
60025	8148	31	the	the	DT
60025	8148	32	fire	fire	NN
60025	8148	33	.	.	.
60025	8149	1	When	when	WRB
60025	8149	2	they	-PRON-	PRP
60025	8149	3	are	be	VBP
60025	8149	4	all	all	RB
60025	8149	5	baked	baked	JJ
60025	8149	6	,	,	,
60025	8149	7	pile	pile	VBP
60025	8149	8	them	-PRON-	PRP
60025	8149	9	evenly	evenly	RB
60025	8149	10	on	on	IN
60025	8149	11	a	a	DT
60025	8149	12	hot	hot	JJ
60025	8149	13	dish	dish	NN
60025	8149	14	,	,	,
60025	8149	15	with	with	IN
60025	8149	16	a	a	DT
60025	8149	17	slice	slice	NN
60025	8149	18	of	of	IN
60025	8149	19	cold	cold	JJ
60025	8149	20	ham	ham	NN
60025	8149	21	between	between	IN
60025	8149	22	every	every	DT
60025	8149	23	two	two	CD
60025	8149	24	pancakes	pancake	NNS
60025	8149	25	,	,	,
60025	8149	26	beginning	begin	VBG
60025	8149	27	with	with	IN
60025	8149	28	a	a	DT
60025	8149	29	cake	cake	NN
60025	8149	30	at	at	IN
60025	8149	31	the	the	DT
60025	8149	32	bottom	bottom	NN
60025	8149	33	of	of	IN
60025	8149	34	the	the	DT
60025	8149	35	pile	pile	NN
60025	8149	36	,	,	,
60025	8149	37	and	and	CC
60025	8149	38	finishing	finish	VBG
60025	8149	39	with	with	IN
60025	8149	40	a	a	DT
60025	8149	41	cake	cake	NN
60025	8149	42	at	at	IN
60025	8149	43	the	the	DT
60025	8149	44	top	top	NN
60025	8149	45	.	.	.
60025	8150	1	You	-PRON-	PRP
60025	8150	2	may	may	MD
60025	8150	3	arrange	arrange	VB
60025	8150	4	them	-PRON-	PRP
60025	8150	5	in	in	IN
60025	8150	6	two	two	CD
60025	8150	7	piles	pile	NNS
60025	8150	8	,	,	,
60025	8150	9	or	or	CC
60025	8150	10	more	more	JJR
60025	8150	11	.	.	.
60025	8151	1	In	in	IN
60025	8151	2	helping	help	VBG
60025	8151	3	,	,	,
60025	8151	4	cut	cut	VB
60025	8151	5	down	down	RP
60025	8151	6	through	through	IN
60025	8151	7	the	the	DT
60025	8151	8	whole	whole	JJ
60025	8151	9	pile	pile	NN
60025	8151	10	of	of	IN
60025	8151	11	pancakes	pancake	NNS
60025	8151	12	and	and	CC
60025	8151	13	ham	ham	NN
60025	8151	14	alternately	alternately	RB
60025	8151	15	.	.	.
60025	8152	1	In	in	IN
60025	8152	2	making	make	VBG
60025	8152	3	yeast	yeast	NN
60025	8152	4	-	-	HYPH
60025	8152	5	powders	powder	NNS
60025	8152	6	,	,	,
60025	8152	7	allow	allow	VB
60025	8152	8	twice	twice	RB
60025	8152	9	as	as	RB
60025	8152	10	much	much	JJ
60025	8152	11	carbonate	carbonate	NN
60025	8152	12	of	of	IN
60025	8152	13	soda	soda	NN
60025	8152	14	as	as	IN
60025	8152	15	of	of	IN
60025	8152	16	tartaric	tartaric	NN
60025	8152	17	acid	acid	NN
60025	8152	18	.	.	.
60025	8153	1	For	for	IN
60025	8153	2	instance	instance	NN
60025	8153	3	,	,	,
60025	8153	4	a	a	DT
60025	8153	5	level	level	NN
60025	8153	6	tea	tea	NN
60025	8153	7	-	-	HYPH
60025	8153	8	spoonful	spoonful	JJ
60025	8153	9	of	of	IN
60025	8153	10	soda	soda	NN
60025	8153	11	to	to	IN
60025	8153	12	a	a	DT
60025	8153	13	level	level	NN
60025	8153	14	salt	salt	NN
60025	8153	15	-	-	HYPH
60025	8153	16	spoonful	spoonful	JJ
60025	8153	17	of	of	IN
60025	8153	18	the	the	DT
60025	8153	19	tartaric	tartaric	JJ
60025	8153	20	acid	acid	NN
60025	8153	21	.	.	.
60025	8154	1	Put	put	VB
60025	8154	2	up	up	RP
60025	8154	3	the	the	DT
60025	8154	4	two	two	CD
60025	8154	5	articles	article	NNS
60025	8154	6	,	,	,
60025	8154	7	separately	separately	RB
60025	8154	8	folded	fold	VBN
60025	8154	9	in	in	IN
60025	8154	10	papers	paper	NNS
60025	8154	11	of	of	IN
60025	8154	12	different	different	JJ
60025	8154	13	colours	colour	NNS
60025	8154	14	;	;	:
60025	8154	15	the	the	DT
60025	8154	16	former	former	JJ
60025	8154	17	in	in	IN
60025	8154	18	blue	blue	JJ
60025	8154	19	paper	paper	NN
60025	8154	20	,	,	,
60025	8154	21	the	the	DT
60025	8154	22	latter	latter	JJ
60025	8154	23	in	in	IN
60025	8154	24	white	white	NNP
60025	8154	25	.	.	.
60025	8155	1	AN	an	DT
60025	8155	2	APPLE	APPLE	NNP
60025	8155	3	PANDOWDY.--Make	PANDOWDY.--Make	VBZ
60025	8155	4	a	a	DT
60025	8155	5	good	good	JJ
60025	8155	6	plain	plain	JJ
60025	8155	7	paste	paste	NN
60025	8155	8	.	.	.
60025	8156	1	Pare	Pare	NNP
60025	8156	2	,	,	,
60025	8156	3	core	core	NN
60025	8156	4	,	,	,
60025	8156	5	and	and	CC
60025	8156	6	slice	slice	VB
60025	8156	7	half	half	PDT
60025	8156	8	a	a	DT
60025	8156	9	dozen	dozen	NN
60025	8156	10	or	or	CC
60025	8156	11	more	more	JJR
60025	8156	12	fine	fine	JJ
60025	8156	13	large	large	JJ
60025	8156	14	juicy	juicy	JJ
60025	8156	15	apples	apple	NNS
60025	8156	16	,	,	,
60025	8156	17	and	and	CC
60025	8156	18	strew	strew	VBD
60025	8156	19	among	among	IN
60025	8156	20	them	-PRON-	PRP
60025	8156	21	sufficient	sufficient	JJ
60025	8156	22	brown	brown	JJ
60025	8156	23	sugar	sugar	NN
60025	8156	24	to	to	TO
60025	8156	25	make	make	VB
60025	8156	26	them	-PRON-	PRP
60025	8156	27	very	very	RB
60025	8156	28	sweet	sweet	JJ
60025	8156	29	;	;	:
60025	8156	30	adding	add	VBG
60025	8156	31	some	some	DT
60025	8156	32	cloves	clove	NNS
60025	8156	33	,	,	,
60025	8156	34	cinnamon	cinnamon	NN
60025	8156	35	,	,	,
60025	8156	36	or	or	CC
60025	8156	37	lemon	lemon	NN
60025	8156	38	-	-	HYPH
60025	8156	39	peel	peel	NN
60025	8156	40	.	.	.
60025	8157	1	Have	have	VBP
60025	8157	2	ready	ready	JJ
60025	8157	3	a	a	DT
60025	8157	4	pint	pint	NN
60025	8157	5	of	of	IN
60025	8157	6	sour	sour	JJ
60025	8157	7	milk	milk	NN
60025	8157	8	.	.	.
60025	8158	1	Butter	butter	VB
60025	8158	2	a	a	DT
60025	8158	3	deep	deep	JJ
60025	8158	4	tin	tin	NN
60025	8158	5	baking	baking	NN
60025	8158	6	-	-	HYPH
60025	8158	7	pan	pan	NN
60025	8158	8	,	,	,
60025	8158	9	and	and	CC
60025	8158	10	put	put	VBD
60025	8158	11	in	in	IN
60025	8158	12	the	the	DT
60025	8158	13	apples	apple	NNS
60025	8158	14	with	with	IN
60025	8158	15	the	the	DT
60025	8158	16	sugar	sugar	NN
60025	8158	17	and	and	CC
60025	8158	18	spice	spice	NN
60025	8158	19	.	.	.
60025	8159	1	Then	then	RB
60025	8159	2	,	,	,
60025	8159	3	having	have	VBG
60025	8159	4	dissolved	dissolve	VBN
60025	8159	5	,	,	,
60025	8159	6	in	in	IN
60025	8159	7	a	a	DT
60025	8159	8	little	little	JJ
60025	8159	9	lukewarm	lukewarm	JJ
60025	8159	10	water	water	NN
60025	8159	11	,	,	,
60025	8159	12	a	a	DT
60025	8159	13	small	small	JJ
60025	8159	14	tea	tea	NN
60025	8159	15	-	-	HYPH
60025	8159	16	spoonful	spoonful	JJ
60025	8159	17	of	of	IN
60025	8159	18	soda	soda	NN
60025	8159	19	,	,	,
60025	8159	20	stir	stir	VB
60025	8159	21	it	-PRON-	PRP
60025	8159	22	into	into	IN
60025	8159	23	the	the	DT
60025	8159	24	milk	milk	NN
60025	8159	25	,	,	,
60025	8159	26	the	the	DT
60025	8159	27	acid	acid	NN
60025	8159	28	of	of	IN
60025	8159	29	which	which	WDT
60025	8159	30	it	-PRON-	PRP
60025	8159	31	will	will	MD
60025	8159	32	immediately	immediately	RB
60025	8159	33	remove	remove	VB
60025	8159	34	.	.	.
60025	8160	1	Pour	pour	VB
60025	8160	2	the	the	DT
60025	8160	3	milk	milk	NN
60025	8160	4	,	,	,
60025	8160	5	foaming	foam	VBG
60025	8160	6	,	,	,
60025	8160	7	upon	upon	IN
60025	8160	8	the	the	DT
60025	8160	9	apples	apple	NNS
60025	8160	10	,	,	,
60025	8160	11	and	and	CC
60025	8160	12	immediately	immediately	RB
60025	8160	13	put	put	VB
60025	8160	14	a	a	DT
60025	8160	15	lid	lid	NN
60025	8160	16	or	or	CC
60025	8160	17	cover	cover	NN
60025	8160	18	of	of	IN
60025	8160	19	paste	paste	NN
60025	8160	20	over	over	IN
60025	8160	21	the	the	DT
60025	8160	22	top	top	NN
60025	8160	23	,	,	,
60025	8160	24	in	in	IN
60025	8160	25	the	the	DT
60025	8160	26	manner	manner	NN
60025	8160	27	of	of	IN
60025	8160	28	a	a	DT
60025	8160	29	pie	pie	NN
60025	8160	30	.	.	.
60025	8161	1	This	this	DT
60025	8161	2	crust	crust	NN
60025	8161	3	should	should	MD
60025	8161	4	be	be	VB
60025	8161	5	rolled	roll	VBN
60025	8161	6	out	out	RP
60025	8161	7	rather	rather	RB
60025	8161	8	thick	thick	JJ
60025	8161	9	.	.	.
60025	8162	1	Notch	notch	VB
60025	8162	2	the	the	DT
60025	8162	3	edge	edge	NN
60025	8162	4	all	all	DT
60025	8162	5	round	round	NN
60025	8162	6	,	,	,
60025	8162	7	having	have	VBG
60025	8162	8	made	make	VBN
60025	8162	9	it	-PRON-	PRP
60025	8162	10	fit	fit	VB
60025	8162	11	closely	closely	RB
60025	8162	12	.	.	.
60025	8163	1	Set	set	VB
60025	8163	2	it	-PRON-	PRP
60025	8163	3	into	into	IN
60025	8163	4	a	a	DT
60025	8163	5	hot	hot	JJ
60025	8163	6	oven	oven	NN
60025	8163	7	,	,	,
60025	8163	8	and	and	CC
60025	8163	9	bake	bake	VB
60025	8163	10	it	-PRON-	PRP
60025	8163	11	an	an	DT
60025	8163	12	hour	hour	NN
60025	8163	13	.	.	.
60025	8164	1	Eat	eat	VB
60025	8164	2	it	-PRON-	PRP
60025	8164	3	warm	warm	JJ
60025	8164	4	,	,	,
60025	8164	5	with	with	IN
60025	8164	6	sugar	sugar	NN
60025	8164	7	.	.	.
60025	8165	1	HONEY	HONEY	NNP
60025	8165	2	PASTE	PASTE	NNP
60025	8165	3	(	(	-LRB-
60025	8165	4	_	_	NNP
60025	8165	5	for	for	IN
60025	8165	6	the	the	DT
60025	8165	7	HANDS	HANDS	NNPS
60025	8165	8	_	_	NNP
60025	8165	9	.	.	.
60025	8165	10	)	)	-RRB-
60025	8166	1	--Take	--take	VB
60025	8166	2	half	half	PDT
60025	8166	3	a	a	DT
60025	8166	4	pound	pound	NN
60025	8166	5	of	of	IN
60025	8166	6	strained	strained	JJ
60025	8166	7	honey	honey	NN
60025	8166	8	,	,	,
60025	8166	9	half	half	PDT
60025	8166	10	a	a	DT
60025	8166	11	pound	pound	NN
60025	8166	12	of	of	IN
60025	8166	13	white	white	JJ
60025	8166	14	wax	wax	NN
60025	8166	15	,	,	,
60025	8166	16	and	and	CC
60025	8166	17	half	half	PDT
60025	8166	18	a	a	DT
60025	8166	19	pound	pound	NN
60025	8166	20	of	of	IN
60025	8166	21	fresh	fresh	JJ
60025	8166	22	lard	lard	NN
60025	8166	23	.	.	.
60025	8167	1	Cut	cut	VB
60025	8167	2	up	up	RP
60025	8167	3	the	the	DT
60025	8167	4	wax	wax	NN
60025	8167	5	very	very	RB
60025	8167	6	small	small	JJ
60025	8167	7	,	,	,
60025	8167	8	put	put	VB
60025	8167	9	it	-PRON-	PRP
60025	8167	10	into	into	IN
60025	8167	11	a	a	DT
60025	8167	12	porcelain	porcelain	NN
60025	8167	13	-	-	HYPH
60025	8167	14	lined	line	VBN
60025	8167	15	saucepan	saucepan	NN
60025	8167	16	,	,	,
60025	8167	17	and	and	CC
60025	8167	18	set	set	VBD
60025	8167	19	it	-PRON-	PRP
60025	8167	20	over	over	IN
60025	8167	21	the	the	DT
60025	8167	22	fire	fire	NN
60025	8167	23	till	till	IN
60025	8167	24	it	-PRON-	PRP
60025	8167	25	is	be	VBZ
60025	8167	26	quite	quite	RB
60025	8167	27	melted	melted	JJ
60025	8167	28	.	.	.
60025	8168	1	Then	then	RB
60025	8168	2	add	add	VB
60025	8168	3	alternately	alternately	RB
60025	8168	4	the	the	DT
60025	8168	5	honey	honey	NN
60025	8168	6	and	and	CC
60025	8168	7	the	the	DT
60025	8168	8	lard	lard	NN
60025	8168	9	;	;	:
60025	8168	10	stirring	stir	VBG
60025	8168	11	them	-PRON-	PRP
60025	8168	12	all	all	DT
60025	8168	13	well	well	RB
60025	8168	14	together	together	RB
60025	8168	15	.	.	.
60025	8169	1	Let	let	VB
60025	8169	2	them	-PRON-	PRP
60025	8169	3	boil	boil	VB
60025	8169	4	moderately	moderately	RB
60025	8169	5	,	,	,
60025	8169	6	till	till	IN
60025	8169	7	they	-PRON-	PRP
60025	8169	8	become	become	VBP
60025	8169	9	a	a	DT
60025	8169	10	thick	thick	JJ
60025	8169	11	paste	paste	NN
60025	8169	12	,	,	,
60025	8169	13	about	about	IN
60025	8169	14	the	the	DT
60025	8169	15	consistence	consistence	NN
60025	8169	16	of	of	IN
60025	8169	17	simple	simple	JJ
60025	8169	18	cerate	cerate	NN
60025	8169	19	,	,	,
60025	8169	20	or	or	CC
60025	8169	21	of	of	IN
60025	8169	22	lip	lip	NN
60025	8169	23	salve	salve	NN
60025	8169	24	.	.	.
60025	8170	1	Then	then	RB
60025	8170	2	remove	remove	VB
60025	8170	3	the	the	DT
60025	8170	4	saucepan	saucepan	NN
60025	8170	5	from	from	IN
60025	8170	6	the	the	DT
60025	8170	7	fire	fire	NN
60025	8170	8	,	,	,
60025	8170	9	and	and	CC
60025	8170	10	stir	stir	VB
60025	8170	11	into	into	IN
60025	8170	12	the	the	DT
60025	8170	13	mixture	mixture	NN
60025	8170	14	some	some	DT
60025	8170	15	rose	rose	NN
60025	8170	16	-	-	HYPH
60025	8170	17	perfume	perfume	NN
60025	8170	18	,	,	,
60025	8170	19	or	or	CC
60025	8170	20	carnation	carnation	NN
60025	8170	21	,	,	,
60025	8170	22	or	or	CC
60025	8170	23	violet	violet	NN
60025	8170	24	--	--	:
60025	8170	25	no	no	DT
60025	8170	26	other	other	JJ
60025	8170	27	.	.	.
60025	8171	1	Transfer	transfer	VB
60025	8171	2	the	the	DT
60025	8171	3	paste	paste	NN
60025	8171	4	,	,	,
60025	8171	5	while	while	IN
60025	8171	6	warm	warm	JJ
60025	8171	7	,	,	,
60025	8171	8	to	to	IN
60025	8171	9	gallicups	gallicup	NNS
60025	8171	10	with	with	IN
60025	8171	11	covers	cover	NNS
60025	8171	12	;	;	:
60025	8171	13	and	and	CC
60025	8171	14	paste	paste	VB
60025	8171	15	a	a	DT
60025	8171	16	slip	slip	NN
60025	8171	17	of	of	IN
60025	8171	18	white	white	JJ
60025	8171	19	paper	paper	NN
60025	8171	20	round	round	IN
60025	8171	21	each	each	DT
60025	8171	22	cover	cover	NN
60025	8171	23	.	.	.
60025	8172	1	For	for	IN
60025	8172	2	keeping	keep	VBG
60025	8172	3	the	the	DT
60025	8172	4	hands	hand	NNS
60025	8172	5	white	white	JJ
60025	8172	6	and	and	CC
60025	8172	7	soft	soft	JJ
60025	8172	8	,	,	,
60025	8172	9	and	and	CC
60025	8172	10	preventing	prevent	VBG
60025	8172	11	their	-PRON-	PRP$
60025	8172	12	chapping	chapping	NN
60025	8172	13	,	,	,
60025	8172	14	there	there	EX
60025	8172	15	is	be	VBZ
60025	8172	16	nothing	nothing	NN
60025	8172	17	superior	superior	JJ
60025	8172	18	to	to	IN
60025	8172	19	this	this	DT
60025	8172	20	paste	paste	NN
60025	8172	21	;	;	:
60025	8172	22	rubbing	rub	VBG
60025	8172	23	on	on	IN
60025	8172	24	a	a	DT
60025	8172	25	little	little	JJ
60025	8172	26	of	of	IN
60025	8172	27	it	-PRON-	PRP
60025	8172	28	,	,	,
60025	8172	29	after	after	IN
60025	8172	30	dipping	dip	VBG
60025	8172	31	your	-PRON-	PRP$
60025	8172	32	hands	hand	NNS
60025	8172	33	lightly	lightly	RB
60025	8172	34	in	in	IN
60025	8172	35	water	water	NN
60025	8172	36	.	.	.
60025	8173	1	GLYCERINE.--This	glycerine.--this	UH
60025	8173	2	is	be	VBZ
60025	8173	3	an	an	DT
60025	8173	4	excellent	excellent	JJ
60025	8173	5	and	and	CC
60025	8173	6	very	very	RB
60025	8173	7	convenient	convenient	JJ
60025	8173	8	preparation	preparation	NN
60025	8173	9	for	for	IN
60025	8173	10	the	the	DT
60025	8173	11	hands	hand	NNS
60025	8173	12	.	.	.
60025	8174	1	Buy	buy	VB
60025	8174	2	a	a	DT
60025	8174	3	bottle	bottle	NN
60025	8174	4	of	of	IN
60025	8174	5	it	-PRON-	PRP
60025	8174	6	at	at	IN
60025	8174	7	one	one	CD
60025	8174	8	of	of	IN
60025	8174	9	the	the	DT
60025	8174	10	best	good	JJS
60025	8174	11	druggists	druggist	NNS
60025	8174	12	,	,	,
60025	8174	13	and	and	CC
60025	8174	14	keep	keep	VB
60025	8174	15	it	-PRON-	PRP
60025	8174	16	well	well	RB
60025	8174	17	corked	cork	VBN
60025	8174	18	.	.	.
60025	8175	1	After	after	IN
60025	8175	2	washing	wash	VBG
60025	8175	3	your	-PRON-	PRP$
60025	8175	4	hands	hand	NNS
60025	8175	5	with	with	IN
60025	8175	6	palm	palm	NN
60025	8175	7	or	or	CC
60025	8175	8	castile	castile	JJ
60025	8175	9	soap	soap	NN
60025	8175	10	,	,	,
60025	8175	11	empty	empty	JJ
60025	8175	12	the	the	DT
60025	8175	13	basin	basin	NN
60025	8175	14	,	,	,
60025	8175	15	and	and	CC
60025	8175	16	pour	pour	VB
60025	8175	17	in	in	IN
60025	8175	18	a	a	DT
60025	8175	19	little	little	JJ
60025	8175	20	fresh	fresh	JJ
60025	8175	21	water	water	NN
60025	8175	22	,	,	,
60025	8175	23	to	to	TO
60025	8175	24	which	which	WDT
60025	8175	25	add	add	VB
60025	8175	26	a	a	DT
60025	8175	27	few	few	JJ
60025	8175	28	drops	drop	NNS
60025	8175	29	of	of	IN
60025	8175	30	glycerine	glycerine	NN
60025	8175	31	.	.	.
60025	8176	1	Finish	finish	VB
60025	8176	2	your	-PRON-	PRP$
60025	8176	3	hands	hand	NNS
60025	8176	4	with	with	IN
60025	8176	5	this	this	DT
60025	8176	6	,	,	,
60025	8176	7	rubbing	rub	VBG
60025	8176	8	it	-PRON-	PRP
60025	8176	9	in	in	IN
60025	8176	10	hard	hard	RB
60025	8176	11	.	.	.
60025	8177	1	It	-PRON-	PRP
60025	8177	2	will	will	MD
60025	8177	3	render	render	VB
60025	8177	4	them	-PRON-	PRP
60025	8177	5	very	very	RB
60025	8177	6	soft	soft	JJ
60025	8177	7	and	and	CC
60025	8177	8	smooth	smooth	JJ
60025	8177	9	,	,	,
60025	8177	10	and	and	CC
60025	8177	11	prevent	prevent	VB
60025	8177	12	chapping	chapping	NN
60025	8177	13	.	.	.
60025	8178	1	Try	try	VB
60025	8178	2	it	-PRON-	PRP
60025	8178	3	,	,	,
60025	8178	4	by	by	IN
60025	8178	5	all	all	DT
60025	8178	6	means	mean	NNS
60025	8178	7	.	.	.
60025	8179	1	TO	to	TO
60025	8179	2	KEEP	keep	VB
60025	8179	3	OFF	off	RP
60025	8179	4	MUSQUITOES.--Before	MUSQUITOES.--Before	NNP
60025	8179	5	going	go	VBG
60025	8179	6	to	to	IN
60025	8179	7	bed	bed	NN
60025	8179	8	,	,	,
60025	8179	9	put	put	VB
60025	8179	10	a	a	DT
60025	8179	11	little	little	JJ
60025	8179	12	eau	eau	FW
60025	8179	13	de	de	FW
60025	8179	14	cologne	cologne	NN
60025	8179	15	into	into	IN
60025	8179	16	a	a	DT
60025	8179	17	basin	basin	NN
60025	8179	18	of	of	IN
60025	8179	19	clean	clean	JJ
60025	8179	20	water	water	NN
60025	8179	21	,	,	,
60025	8179	22	and	and	CC
60025	8179	23	with	with	IN
60025	8179	24	this	this	DT
60025	8179	25	wash	wash	VB
60025	8179	26	your	-PRON-	PRP$
60025	8179	27	face	face	NN
60025	8179	28	,	,	,
60025	8179	29	neck	neck	NN
60025	8179	30	,	,	,
60025	8179	31	hands	hand	NNS
60025	8179	32	,	,	,
60025	8179	33	and	and	CC
60025	8179	34	arms	arm	NNS
60025	8179	35	,	,	,
60025	8179	36	letting	let	VBG
60025	8179	37	it	-PRON-	PRP
60025	8179	38	dry	dry	VB
60025	8179	39	on	on	IN
60025	8179	40	.	.	.
60025	8180	1	The	the	DT
60025	8180	2	musquitoes	musquitoe	NNS
60025	8180	3	then	then	RB
60025	8180	4	will	will	MD
60025	8180	5	not	not	RB
60025	8180	6	touch	touch	VB
60025	8180	7	you	-PRON-	PRP
60025	8180	8	.	.	.
60025	8181	1	It	-PRON-	PRP
60025	8181	2	may	may	MD
60025	8181	3	be	be	VB
60025	8181	4	necessary	necessary	JJ
60025	8181	5	to	to	TO
60025	8181	6	repeat	repeat	VB
60025	8181	7	this	this	DT
60025	8181	8	washing	washing	NN
60025	8181	9	before	before	IN
60025	8181	10	morning	morning	NN
60025	8181	11	,	,	,
60025	8181	12	or	or	CC
60025	8181	13	about	about	IN
60025	8181	14	day	day	NN
60025	8181	15	-	-	HYPH
60025	8181	16	light	light	NN
60025	8181	17	.	.	.
60025	8182	1	There	there	EX
60025	8182	2	is	be	VBZ
60025	8182	3	nothing	nothing	NN
60025	8182	4	better	well	JJR
60025	8182	5	.	.	.
60025	8183	1	You	-PRON-	PRP
60025	8183	2	may	may	MD
60025	8183	3	also	also	RB
60025	8183	4	do	do	VB
60025	8183	5	it	-PRON-	PRP
60025	8183	6	early	early	RB
60025	8183	7	in	in	IN
60025	8183	8	the	the	DT
60025	8183	9	evening	evening	NN
60025	8183	10	,	,	,
60025	8183	11	before	before	IN
60025	8183	12	the	the	DT
60025	8183	13	musquitoes	musquitoe	NNS
60025	8183	14	begin	begin	VBP
60025	8183	15	.	.	.
60025	8184	1	CORN	corn	NN
60025	8184	2	-	-	HYPH
60025	8184	3	STARCH	STARCH	NNP
60025	8184	4	BLANCMANGE.--Buy	BLANCMANGE.--Buy	''
60025	8184	5	at	at	IN
60025	8184	6	one	one	CD
60025	8184	7	of	of	IN
60025	8184	8	the	the	DT
60025	8184	9	best	good	JJS
60025	8184	10	grocer	grocer	NN
60025	8184	11	's	's	POS
60025	8184	12	,	,	,
60025	8184	13	a	a	DT
60025	8184	14	half	half	JJ
60025	8184	15	-	-	HYPH
60025	8184	16	pound	pound	NN
60025	8184	17	paper	paper	NN
60025	8184	18	of	of	IN
60025	8184	19	corn	corn	NN
60025	8184	20	-	-	HYPH
60025	8184	21	starch	starch	NN
60025	8184	22	flour	flour	NN
60025	8184	23	.	.	.
60025	8185	1	Boil	boil	VB
60025	8185	2	a	a	DT
60025	8185	3	quart	quart	NN
60025	8185	4	of	of	IN
60025	8185	5	milk	milk	NN
60025	8185	6	,	,	,
60025	8185	7	taking	take	VBG
60025	8185	8	out	out	IN
60025	8185	9	of	of	IN
60025	8185	10	it	-PRON-	PRP
60025	8185	11	a	a	DT
60025	8185	12	large	large	JJ
60025	8185	13	tea	tea	NN
60025	8185	14	-	-	HYPH
60025	8185	15	cup	cup	NN
60025	8185	16	-	-	HYPH
60025	8185	17	full	full	JJ
60025	8185	18	,	,	,
60025	8185	19	which	which	WDT
60025	8185	20	you	-PRON-	PRP
60025	8185	21	may	may	MD
60025	8185	22	put	put	VB
60025	8185	23	into	into	IN
60025	8185	24	a	a	DT
60025	8185	25	pan	pan	NN
60025	8185	26	.	.	.
60025	8186	1	While	while	IN
60025	8186	2	the	the	DT
60025	8186	3	milk	milk	NN
60025	8186	4	is	be	VBZ
60025	8186	5	boiling	boil	VBG
60025	8186	6	,	,	,
60025	8186	7	mix	mix	VB
60025	8186	8	with	with	IN
60025	8186	9	the	the	DT
60025	8186	10	cold	cold	JJ
60025	8186	11	milk	milk	NN
60025	8186	12	four	four	CD
60025	8186	13	heaping	heaping	NN
60025	8186	14	table	table	NN
60025	8186	15	-	-	HYPH
60025	8186	16	spoonfuls	spoonful	NNS
60025	8186	17	of	of	IN
60025	8186	18	the	the	DT
60025	8186	19	corn	corn	NN
60025	8186	20	-	-	HYPH
60025	8186	21	starch	starch	NN
60025	8186	22	.	.	.
60025	8187	1	Beat	beat	VB
60025	8187	2	three	three	CD
60025	8187	3	eggs	egg	NNS
60025	8187	4	very	very	RB
60025	8187	5	light	light	JJ
60025	8187	6	,	,	,
60025	8187	7	and	and	CC
60025	8187	8	stir	stir	VB
60025	8187	9	them	-PRON-	PRP
60025	8187	10	into	into	IN
60025	8187	11	the	the	DT
60025	8187	12	mixture	mixture	NN
60025	8187	13	.	.	.
60025	8188	1	Flavour	flavour	VB
60025	8188	2	it	-PRON-	PRP
60025	8188	3	with	with	IN
60025	8188	4	a	a	DT
60025	8188	5	tea	tea	NN
60025	8188	6	-	-	HYPH
60025	8188	7	spoonful	spoonful	JJ
60025	8188	8	of	of	IN
60025	8188	9	extract	extract	NN
60025	8188	10	of	of	IN
60025	8188	11	bitter	bitter	JJ
60025	8188	12	almonds	almond	NNS
60025	8188	13	,	,	,
60025	8188	14	or	or	CC
60025	8188	15	of	of	IN
60025	8188	16	vanilla	vanilla	NN
60025	8188	17	,	,	,
60025	8188	18	or	or	CC
60025	8188	19	a	a	DT
60025	8188	20	wine	wine	NN
60025	8188	21	-	-	HYPH
60025	8188	22	glass	glass	NN
60025	8188	23	of	of	IN
60025	8188	24	rose	rose	NN
60025	8188	25	-	-	HYPH
60025	8188	26	water	water	NN
60025	8188	27	.	.	.
60025	8189	1	Add	add	VB
60025	8189	2	a	a	DT
60025	8189	3	quarter	quarter	NN
60025	8189	4	of	of	IN
60025	8189	5	a	a	DT
60025	8189	6	pound	pound	NN
60025	8189	7	of	of	IN
60025	8189	8	powdered	powdered	JJ
60025	8189	9	loaf	loaf	NN
60025	8189	10	-	-	HYPH
60025	8189	11	sugar	sugar	NN
60025	8189	12	,	,	,
60025	8189	13	and	and	CC
60025	8189	14	stir	stir	VB
60025	8189	15	the	the	DT
60025	8189	16	whole	whole	JJ
60025	8189	17	well	well	RB
60025	8189	18	together	together	RB
60025	8189	19	.	.	.
60025	8190	1	When	when	WRB
60025	8190	2	the	the	DT
60025	8190	3	other	other	JJ
60025	8190	4	milk	milk	NN
60025	8190	5	is	be	VBZ
60025	8190	6	boiling	boil	VBG
60025	8190	7	hard	hard	RB
60025	8190	8	,	,	,
60025	8190	9	pour	pour	VB
60025	8190	10	it	-PRON-	PRP
60025	8190	11	gradually	gradually	RB
60025	8190	12	on	on	IN
60025	8190	13	the	the	DT
60025	8190	14	mixture	mixture	NN
60025	8190	15	in	in	IN
60025	8190	16	the	the	DT
60025	8190	17	pan	pan	NN
60025	8190	18	,	,	,
60025	8190	19	which	which	WDT
60025	8190	20	mixture	mixture	NN
60025	8190	21	will	will	MD
60025	8190	22	thicken	thicken	VB
60025	8190	23	while	while	IN
60025	8190	24	the	the	DT
60025	8190	25	milk	milk	NN
60025	8190	26	is	be	VBZ
60025	8190	27	pouring	pour	VBG
60025	8190	28	.	.	.
60025	8191	1	Transfer	transfer	VB
60025	8191	2	it	-PRON-	PRP
60025	8191	3	to	to	IN
60025	8191	4	blancmange	blancmange	VB
60025	8191	5	moulds	mould	NNS
60025	8191	6	,	,	,
60025	8191	7	(	(	-LRB-
60025	8191	8	first	first	RB
60025	8191	9	wetting	wet	VBG
60025	8191	10	them	-PRON-	PRP
60025	8191	11	with	with	IN
60025	8191	12	cold	cold	JJ
60025	8191	13	water	water	NN
60025	8191	14	,	,	,
60025	8191	15	)	)	-RRB-
60025	8191	16	and	and	CC
60025	8191	17	set	set	VBD
60025	8191	18	them	-PRON-	PRP
60025	8191	19	in	in	IN
60025	8191	20	a	a	DT
60025	8191	21	cold	cold	JJ
60025	8191	22	place	place	NN
60025	8191	23	till	till	IN
60025	8191	24	dinner	dinner	NN
60025	8191	25	-	-	HYPH
60025	8191	26	time	time	NN
60025	8191	27	.	.	.
60025	8192	1	Eat	eat	VB
60025	8192	2	it	-PRON-	PRP
60025	8192	3	with	with	IN
60025	8192	4	cream	cream	NN
60025	8192	5	.	.	.
60025	8193	1	Serve	serve	VB
60025	8193	2	up	up	RP
60025	8193	3	sweetmeats	sweetmeat	NNS
60025	8193	4	at	at	IN
60025	8193	5	the	the	DT
60025	8193	6	same	same	JJ
60025	8193	7	time	time	NN
60025	8193	8	.	.	.
60025	8194	1	If	if	IN
60025	8194	2	you	-PRON-	PRP
60025	8194	3	use	use	VBP
60025	8194	4	new	new	JJ
60025	8194	5	milk	milk	NN
60025	8194	6	,	,	,
60025	8194	7	the	the	DT
60025	8194	8	mixture	mixture	NN
60025	8194	9	will	will	MD
60025	8194	10	be	be	VB
60025	8194	11	like	like	IN
60025	8194	12	a	a	DT
60025	8194	13	soft	soft	JJ
60025	8194	14	custard	custard	NN
60025	8194	15	,	,	,
60025	8194	16	and	and	CC
60025	8194	17	must	must	MD
60025	8194	18	be	be	VB
60025	8194	19	sent	send	VBN
60025	8194	20	to	to	TO
60025	8194	21	table	table	NN
60025	8194	22	as	as	IN
60025	8194	23	such	such	JJ
60025	8194	24	.	.	.
60025	8195	1	Skim	Skim	NNP
60025	8195	2	-	-	HYPH
60025	8195	3	milk	milk	NN
60025	8195	4	makes	make	VBZ
60025	8195	5	it	-PRON-	PRP
60025	8195	6	blancmange	blancmange	JJ
60025	8195	7	.	.	.
60025	8196	1	If	if	IN
60025	8196	2	you	-PRON-	PRP
60025	8196	3	wish	wish	VBP
60025	8196	4	it	-PRON-	PRP
60025	8196	5	as	as	IN
60025	8196	6	a	a	DT
60025	8196	7	pudding	pudding	NN
60025	8196	8	,	,	,
60025	8196	9	use	use	VBP
60025	8196	10	five	five	CD
60025	8196	11	heaping	heaping	NN
60025	8196	12	spoonfuls	spoonful	NNS
60025	8196	13	of	of	IN
60025	8196	14	the	the	DT
60025	8196	15	corn	corn	NN
60025	8196	16	-	-	HYPH
60025	8196	17	starch	starch	NN
60025	8196	18	powder	powder	NN
60025	8196	19	.	.	.
60025	8197	1	Send	send	VB
60025	8197	2	it	-PRON-	PRP
60025	8197	3	to	to	TO
60025	8197	4	table	table	VB
60025	8197	5	hot	hot	JJ
60025	8197	6	,	,	,
60025	8197	7	and	and	CC
60025	8197	8	eat	eat	VB
60025	8197	9	it	-PRON-	PRP
60025	8197	10	with	with	IN
60025	8197	11	wine	wine	NN
60025	8197	12	sauce	sauce	NN
60025	8197	13	.	.	.
60025	8198	1	It	-PRON-	PRP
60025	8198	2	is	be	VBZ
60025	8198	3	a	a	DT
60025	8198	4	pudding	pudding	NN
60025	8198	5	very	very	RB
60025	8198	6	soon	soon	RB
60025	8198	7	prepared	prepared	JJ
60025	8198	8	.	.	.
60025	8199	1	Blancmange	blancmange	NN
60025	8199	2	moulds	mould	NNS
60025	8199	3	are	be	VBP
60025	8199	4	best	good	JJS
60025	8199	5	of	of	IN
60025	8199	6	block	block	NN
60025	8199	7	tin	tin	NN
60025	8199	8	.	.	.
60025	8200	1	Those	those	DT
60025	8200	2	of	of	IN
60025	8200	3	china	china	NNP
60025	8200	4	are	be	VBP
60025	8200	5	more	more	RBR
60025	8200	6	liable	liable	JJ
60025	8200	7	to	to	TO
60025	8200	8	stick	stick	VB
60025	8200	9	.	.	.
60025	8201	1	These	these	DT
60025	8201	2	preparations	preparation	NNS
60025	8201	3	of	of	IN
60025	8201	4	corn	corn	NN
60025	8201	5	-	-	HYPH
60025	8201	6	starch	starch	NN
60025	8201	7	are	be	VBP
60025	8201	8	much	much	RB
60025	8201	9	liked	like	VBN
60025	8201	10	.	.	.
60025	8202	1	FARINA.--Is	farina.--is	LS
60025	8202	2	the	the	DT
60025	8202	3	finest	fine	JJS
60025	8202	4	,	,	,
60025	8202	5	lightest	light	JJS
60025	8202	6	,	,	,
60025	8202	7	and	and	CC
60025	8202	8	most	most	RBS
60025	8202	9	delicate	delicate	JJ
60025	8202	10	preparation	preparation	NN
60025	8202	11	of	of	IN
60025	8202	12	wheat	wheat	NN
60025	8202	13	flour	flour	NN
60025	8202	14	.	.	.
60025	8203	1	It	-PRON-	PRP
60025	8203	2	is	be	VBZ
60025	8203	3	excellent	excellent	JJ
60025	8203	4	for	for	IN
60025	8203	5	all	all	DT
60025	8203	6	sorts	sort	NNS
60025	8203	7	of	of	IN
60025	8203	8	boiled	boil	VBN
60025	8203	9	puddings	pudding	NNS
60025	8203	10	,	,	,
60025	8203	11	for	for	IN
60025	8203	12	flummery	flummery	NN
60025	8203	13	,	,	,
60025	8203	14	and	and	CC
60025	8203	15	blancmange	blancmange	NN
60025	8203	16	.	.	.
60025	8204	1	Also	also	RB
60025	8204	2	,	,	,
60025	8204	3	as	as	IN
60025	8204	4	gruel	gruel	NN
60025	8204	5	for	for	IN
60025	8204	6	the	the	DT
60025	8204	7	sick	sick	JJ
60025	8204	8	.	.	.
60025	8205	1	CINNAMON	CINNAMON	NNS
60025	8205	2	CAKE.--Take	cake.--take	VBP
60025	8205	3	as	as	IN
60025	8205	4	much	much	JJ
60025	8205	5	of	of	IN
60025	8205	6	the	the	DT
60025	8205	7	very	very	RB
60025	8205	8	best	good	JJS
60025	8205	9	and	and	CC
60025	8205	10	lightest	light	JJS
60025	8205	11	bread	bread	NN
60025	8205	12	-	-	HYPH
60025	8205	13	dough	dough	NN
60025	8205	14	as	as	IN
60025	8205	15	will	will	MD
60025	8205	16	weigh	weigh	VB
60025	8205	17	a	a	DT
60025	8205	18	pound	pound	NN
60025	8205	19	.	.	.
60025	8206	1	The	the	DT
60025	8206	2	dough	dough	NN
60025	8206	3	must	must	MD
60025	8206	4	have	have	VB
60025	8206	5	risen	rise	VBN
60025	8206	6	perfectly	perfectly	RB
60025	8206	7	,	,	,
60025	8206	8	so	so	IN
60025	8206	9	as	as	IN
60025	8206	10	to	to	TO
60025	8206	11	have	have	VB
60025	8206	12	cracked	crack	VBN
60025	8206	13	all	all	RB
60025	8206	14	over	over	IN
60025	8206	15	the	the	DT
60025	8206	16	surface	surface	NN
60025	8206	17	.	.	.
60025	8207	1	Put	put	VB
60025	8207	2	it	-PRON-	PRP
60025	8207	3	into	into	IN
60025	8207	4	a	a	DT
60025	8207	5	pan	pan	NN
60025	8207	6	,	,	,
60025	8207	7	and	and	CC
60025	8207	8	mix	mix	VB
60025	8207	9	into	into	IN
60025	8207	10	it	-PRON-	PRP
60025	8207	11	a	a	DT
60025	8207	12	quarter	quarter	NN
60025	8207	13	of	of	IN
60025	8207	14	a	a	DT
60025	8207	15	pound	pound	NN
60025	8207	16	of	of	IN
60025	8207	17	fresh	fresh	JJ
60025	8207	18	butter	butter	NN
60025	8207	19	,	,	,
60025	8207	20	melted	melt	VBN
60025	8207	21	in	in	IN
60025	8207	22	half	half	PDT
60025	8207	23	a	a	DT
60025	8207	24	pint	pint	NN
60025	8207	25	of	of	IN
60025	8207	26	milk	milk	NN
60025	8207	27	,	,	,
60025	8207	28	adding	add	VBG
60025	8207	29	a	a	DT
60025	8207	30	well	well	RB
60025	8207	31	-	-	HYPH
60025	8207	32	beaten	beat	VBN
60025	8207	33	egg	egg	NN
60025	8207	34	,	,	,
60025	8207	35	and	and	CC
60025	8207	36	sufficient	sufficient	JJ
60025	8207	37	flour	flour	NN
60025	8207	38	to	to	TO
60025	8207	39	enable	enable	VB
60025	8207	40	you	-PRON-	PRP
60025	8207	41	to	to	TO
60025	8207	42	knead	knead	VB
60025	8207	43	the	the	DT
60025	8207	44	dough	dough	NN
60025	8207	45	over	over	RP
60025	8207	46	again	again	RB
60025	8207	47	.	.	.
60025	8208	1	Then	then	RB
60025	8208	2	mix	mix	VB
60025	8208	3	in	in	IN
60025	8208	4	a	a	DT
60025	8208	5	heaping	heap	VBG
60025	8208	6	tea	tea	NN
60025	8208	7	-	-	HYPH
60025	8208	8	spoonful	spoonful	JJ
60025	8208	9	of	of	IN
60025	8208	10	powdered	powdered	JJ
60025	8208	11	cinnamon	cinnamon	NN
60025	8208	12	.	.	.
60025	8209	1	Next	next	RB
60025	8209	2	,	,	,
60025	8209	3	take	take	VB
60025	8209	4	a	a	DT
60025	8209	5	yeast	yeast	NN
60025	8209	6	-	-	HYPH
60025	8209	7	powder	powder	NN
60025	8209	8	.	.	.
60025	8210	1	In	in	IN
60025	8210	2	one	one	CD
60025	8210	3	cup	cup	NN
60025	8210	4	,	,	,
60025	8210	5	melt	melt	VB
60025	8210	6	the	the	DT
60025	8210	7	soda	soda	NN
60025	8210	8	or	or	CC
60025	8210	9	contents	content	NNS
60025	8210	10	of	of	IN
60025	8210	11	the	the	DT
60025	8210	12	blue	blue	JJ
60025	8210	13	paper	paper	NN
60025	8210	14	,	,	,
60025	8210	15	in	in	IN
60025	8210	16	as	as	RB
60025	8210	17	much	much	JJ
60025	8210	18	lukewarm	lukewarm	JJ
60025	8210	19	water	water	NN
60025	8210	20	as	as	IN
60025	8210	21	will	will	MD
60025	8210	22	cover	cover	VB
60025	8210	23	it	-PRON-	PRP
60025	8210	24	;	;	:
60025	8210	25	and	and	CC
60025	8210	26	,	,	,
60025	8210	27	when	when	WRB
60025	8210	28	thoroughly	thoroughly	RB
60025	8210	29	melted	melt	VBD
60025	8210	30	,	,	,
60025	8210	31	mix	mix	VB
60025	8210	32	it	-PRON-	PRP
60025	8210	33	into	into	IN
60025	8210	34	the	the	DT
60025	8210	35	dough	dough	NN
60025	8210	36	.	.	.
60025	8211	1	Immediately	immediately	RB
60025	8211	2	after	after	IN
60025	8211	3	,	,	,
60025	8211	4	having	have	VBG
60025	8211	5	dissolved	dissolve	VBN
60025	8211	6	in	in	IN
60025	8211	7	another	another	DT
60025	8211	8	cup	cup	NN
60025	8211	9	the	the	DT
60025	8211	10	tartaric	tartaric	JJ
60025	8211	11	acid	acid	NN
60025	8211	12	,	,	,
60025	8211	13	or	or	CC
60025	8211	14	contents	content	NNS
60025	8211	15	of	of	IN
60025	8211	16	the	the	DT
60025	8211	17	white	white	NNP
60025	8211	18	paper	paper	NNP
60025	8211	19	,	,	,
60025	8211	20	stir	stir	VBP
60025	8211	21	that	that	IN
60025	8211	22	in	in	IN
60025	8211	23	also	also	RB
60025	8211	24	,	,	,
60025	8211	25	and	and	CC
60025	8211	26	knead	knead	VB
60025	8211	27	the	the	DT
60025	8211	28	dough	dough	NN
60025	8211	29	a	a	DT
60025	8211	30	little	little	JJ
60025	8211	31	while	while	NN
60025	8211	32	,	,	,
60025	8211	33	till	till	IN
60025	8211	34	the	the	DT
60025	8211	35	whole	whole	NN
60025	8211	36	is	be	VBZ
60025	8211	37	well	well	RB
60025	8211	38	mixed	mixed	JJ
60025	8211	39	.	.	.
60025	8212	1	Spread	spread	VB
60025	8212	2	the	the	DT
60025	8212	3	dough	dough	NN
60025	8212	4	thick	thick	JJ
60025	8212	5	and	and	CC
60025	8212	6	evenly	evenly	RB
60025	8212	7	in	in	IN
60025	8212	8	a	a	DT
60025	8212	9	square	square	JJ
60025	8212	10	pan	pan	NN
60025	8212	11	greased	grease	VBN
60025	8212	12	with	with	IN
60025	8212	13	lard	lard	NN
60025	8212	14	or	or	CC
60025	8212	15	fresh	fresh	JJ
60025	8212	16	butter	butter	NN
60025	8212	17	,	,	,
60025	8212	18	and	and	CC
60025	8212	19	with	with	IN
60025	8212	20	a	a	DT
60025	8212	21	knife	knife	NN
60025	8212	22	make	make	VBP
60025	8212	23	deep	deep	JJ
60025	8212	24	cuts	cut	NNS
60025	8212	25	all	all	RB
60025	8212	26	through	through	IN
60025	8212	27	it	-PRON-	PRP
60025	8212	28	.	.	.
60025	8213	1	Having	have	VBG
60025	8213	2	previously	previously	RB
60025	8213	3	prepared	prepare	VBN
60025	8213	4	in	in	IN
60025	8213	5	a	a	DT
60025	8213	6	bowl	bowl	NN
60025	8213	7	a	a	DT
60025	8213	8	mixture	mixture	NN
60025	8213	9	of	of	IN
60025	8213	10	brown	brown	JJ
60025	8213	11	sugar	sugar	NN
60025	8213	12	,	,	,
60025	8213	13	moistened	moisten	VBN
60025	8213	14	with	with	IN
60025	8213	15	butter	butter	NN
60025	8213	16	,	,	,
60025	8213	17	and	and	CC
60025	8213	18	highly	highly	RB
60025	8213	19	flavoured	flavour	VBN
60025	8213	20	with	with	IN
60025	8213	21	powdered	powdered	JJ
60025	8213	22	cinnamon	cinnamon	NN
60025	8213	23	,	,	,
60025	8213	24	in	in	IN
60025	8213	25	the	the	DT
60025	8213	26	proportion	proportion	NN
60025	8213	27	of	of	IN
60025	8213	28	four	four	CD
60025	8213	29	heaping	heaping	NN
60025	8213	30	table	table	NN
60025	8213	31	-	-	HYPH
60025	8213	32	spoonfuls	spoonful	NNS
60025	8213	33	of	of	IN
60025	8213	34	sugar	sugar	NN
60025	8213	35	to	to	IN
60025	8213	36	two	two	CD
60025	8213	37	large	large	JJ
60025	8213	38	spoonfuls	spoonful	NNS
60025	8213	39	of	of	IN
60025	8213	40	butter	butter	NN
60025	8213	41	and	and	CC
60025	8213	42	one	one	CD
60025	8213	43	heaped	heap	VBN
60025	8213	44	tea	tea	NN
60025	8213	45	-	-	HYPH
60025	8213	46	spoonful	spoonful	JJ
60025	8213	47	of	of	IN
60025	8213	48	cinnamon	cinnamon	NN
60025	8213	49	.	.	.
60025	8214	1	Fill	fill	VB
60025	8214	2	the	the	DT
60025	8214	3	cuts	cut	NNS
60025	8214	4	with	with	IN
60025	8214	5	this	this	DT
60025	8214	6	mixture	mixture	NN
60025	8214	7	,	,	,
60025	8214	8	pressing	press	VBG
60025	8214	9	it	-PRON-	PRP
60025	8214	10	down	down	RP
60025	8214	11	well	well	RB
60025	8214	12	into	into	IN
60025	8214	13	the	the	DT
60025	8214	14	dough	dough	NN
60025	8214	15	.	.	.
60025	8215	1	Bake	bake	VB
60025	8215	2	the	the	DT
60025	8215	3	cake	cake	NN
60025	8215	4	half	half	PDT
60025	8215	5	an	an	DT
60025	8215	6	hour	hour	NN
60025	8215	7	or	or	CC
60025	8215	8	more	more	JJR
60025	8215	9	,	,	,
60025	8215	10	in	in	IN
60025	8215	11	a	a	DT
60025	8215	12	rather	rather	RB
60025	8215	13	quick	quick	JJ
60025	8215	14	oven	oven	NN
60025	8215	15	.	.	.
60025	8216	1	When	when	WRB
60025	8216	2	done	do	VBN
60025	8216	3	,	,	,
60025	8216	4	set	set	VBD
60025	8216	5	it	-PRON-	PRP
60025	8216	6	to	to	IN
60025	8216	7	cool	cool	JJ
60025	8216	8	;	;	:
60025	8216	9	and	and	CC
60025	8216	10	when	when	WRB
60025	8216	11	cold	cold	JJ
60025	8216	12	,	,	,
60025	8216	13	cut	cut	VBD
60025	8216	14	it	-PRON-	PRP
60025	8216	15	in	in	IN
60025	8216	16	squares	square	NNS
60025	8216	17	,	,	,
60025	8216	18	and	and	CC
60025	8216	19	sift	sift	NNP
60025	8216	20	powdered	powder	VBD
60025	8216	21	white	white	JJ
60025	8216	22	sugar	sugar	NN
60025	8216	23	over	over	IN
60025	8216	24	it	-PRON-	PRP
60025	8216	25	.	.	.
60025	8217	1	It	-PRON-	PRP
60025	8217	2	is	be	VBZ
60025	8217	3	best	good	JJS
60025	8217	4	the	the	DT
60025	8217	5	day	day	NN
60025	8217	6	it	-PRON-	PRP
60025	8217	7	is	be	VBZ
60025	8217	8	baked	bake	VBN
60025	8217	9	.	.	.
60025	8218	1	You	-PRON-	PRP
60025	8218	2	may	may	MD
60025	8218	3	,	,	,
60025	8218	4	previous	previous	JJ
60025	8218	5	to	to	IN
60025	8218	6	baking	baking	NN
60025	8218	7	,	,	,
60025	8218	8	form	form	VB
60025	8218	9	the	the	DT
60025	8218	10	dough	dough	NN
60025	8218	11	into	into	IN
60025	8218	12	separate	separate	JJ
60025	8218	13	round	round	JJ
60025	8218	14	cakes	cake	NNS
60025	8218	15	;	;	,
60025	8218	16	and	and	CC
60025	8218	17	in	in	IN
60025	8218	18	placing	place	VBG
60025	8218	19	them	-PRON-	PRP
60025	8218	20	in	in	IN
60025	8218	21	the	the	DT
60025	8218	22	pan	pan	NN
60025	8218	23	,	,	,
60025	8218	24	do	do	VB
60025	8218	25	not	not	RB
60025	8218	26	lay	lay	VB
60025	8218	27	them	-PRON-	PRP
60025	8218	28	so	so	RB
60025	8218	29	near	near	IN
60025	8218	30	each	each	DT
60025	8218	31	other	other	JJ
60025	8218	32	as	as	IN
60025	8218	33	to	to	TO
60025	8218	34	touch	touch	VB
60025	8218	35	.	.	.
60025	8219	1	By	by	IN
60025	8219	2	bespeaking	bespeak	VBG
60025	8219	3	it	-PRON-	PRP
60025	8219	4	in	in	IN
60025	8219	5	time	time	NN
60025	8219	6	,	,	,
60025	8219	7	you	-PRON-	PRP
60025	8219	8	can	can	MD
60025	8219	9	get	get	VB
60025	8219	10	risen	rise	VBN
60025	8219	11	bread	bread	NN
60025	8219	12	dough	dough	NN
60025	8219	13	from	from	IN
60025	8219	14	your	-PRON-	PRP$
60025	8219	15	baker	baker	NN
60025	8219	16	.	.	.
60025	8220	1	For	for	IN
60025	8220	2	two	two	CD
60025	8220	3	pounds	pound	NNS
60025	8220	4	of	of	IN
60025	8220	5	dough	dough	NN
60025	8220	6	you	-PRON-	PRP
60025	8220	7	must	must	MD
60025	8220	8	double	double	VB
60025	8220	9	the	the	DT
60025	8220	10	proportions	proportion	NNS
60025	8220	11	of	of	IN
60025	8220	12	the	the	DT
60025	8220	13	above	above	JJ
60025	8220	14	ingredients	ingredient	NNS
60025	8220	15	.	.	.
60025	8221	1	THAWING	THAWING	NNP
60025	8221	2	FROZEN	FROZEN	NNP
60025	8221	3	MEAT	MEAT	NNP
60025	8221	4	,	,	,
60025	8221	5	&	&	CC
60025	8221	6	c.--If	c.--If	NNP
60025	8221	7	meat	meat	NN
60025	8221	8	,	,	,
60025	8221	9	poultry	poultry	NN
60025	8221	10	,	,	,
60025	8221	11	fish	fish	NN
60025	8221	12	,	,	,
60025	8221	13	vegetables	vegetable	NNS
60025	8221	14	,	,	,
60025	8221	15	or	or	CC
60025	8221	16	any	any	DT
60025	8221	17	other	other	JJ
60025	8221	18	article	article	NN
60025	8221	19	of	of	IN
60025	8221	20	food	food	NN
60025	8221	21	,	,	,
60025	8221	22	when	when	WRB
60025	8221	23	found	find	VBD
60025	8221	24	frozen	freeze	VBN
60025	8221	25	,	,	,
60025	8221	26	is	be	VBZ
60025	8221	27	thawed	thaw	VBN
60025	8221	28	by	by	IN
60025	8221	29	putting	put	VBG
60025	8221	30	it	-PRON-	PRP
60025	8221	31	into	into	IN
60025	8221	32	_	_	NNP
60025	8221	33	warm	warm	JJ
60025	8221	34	water	water	NN
60025	8221	35	_	_	NNP
60025	8221	36	or	or	CC
60025	8221	37	placing	place	VBG
60025	8221	38	it	-PRON-	PRP
60025	8221	39	before	before	IN
60025	8221	40	the	the	DT
60025	8221	41	fire	fire	NN
60025	8221	42	,	,	,
60025	8221	43	it	-PRON-	PRP
60025	8221	44	will	will	MD
60025	8221	45	most	most	RBS
60025	8221	46	certainly	certainly	RB
60025	8221	47	spoil	spoil	VB
60025	8221	48	by	by	IN
60025	8221	49	that	that	DT
60025	8221	50	process	process	NN
60025	8221	51	,	,	,
60025	8221	52	and	and	CC
60025	8221	53	be	be	VB
60025	8221	54	rendered	render	VBN
60025	8221	55	unfit	unfit	JJ
60025	8221	56	to	to	TO
60025	8221	57	eat	eat	VB
60025	8221	58	.	.	.
60025	8222	1	The	the	DT
60025	8222	2	only	only	JJ
60025	8222	3	way	way	NN
60025	8222	4	is	be	VBZ
60025	8222	5	to	to	TO
60025	8222	6	thaw	thaw	VB
60025	8222	7	these	these	DT
60025	8222	8	things	thing	NNS
60025	8222	9	by	by	IN
60025	8222	10	immersing	immerse	VBG
60025	8222	11	them	-PRON-	PRP
60025	8222	12	in	in	IN
60025	8222	13	_	_	NNP
60025	8222	14	cold	cold	JJ
60025	8222	15	_	_	NNP
60025	8222	16	water	water	NN
60025	8222	17	.	.	.
60025	8223	1	This	this	DT
60025	8223	2	should	should	MD
60025	8223	3	be	be	VB
60025	8223	4	done	do	VBN
60025	8223	5	as	as	RB
60025	8223	6	soon	soon	RB
60025	8223	7	as	as	IN
60025	8223	8	they	-PRON-	PRP
60025	8223	9	are	be	VBP
60025	8223	10	brought	bring	VBN
60025	8223	11	in	in	RP
60025	8223	12	from	from	IN
60025	8223	13	market	market	NN
60025	8223	14	,	,	,
60025	8223	15	that	that	IN
60025	8223	16	they	-PRON-	PRP
60025	8223	17	may	may	MD
60025	8223	18	have	have	VB
60025	8223	19	time	time	NN
60025	8223	20	to	to	TO
60025	8223	21	be	be	VB
60025	8223	22	well	well	RB
60025	8223	23	thawed	thaw	VBN
60025	8223	24	before	before	IN
60025	8223	25	they	-PRON-	PRP
60025	8223	26	are	be	VBP
60025	8223	27	cooked	cook	VBN
60025	8223	28	.	.	.
60025	8224	1	If	if	IN
60025	8224	2	meat	meat	NN
60025	8224	3	that	that	WDT
60025	8224	4	has	have	VBZ
60025	8224	5	been	be	VBN
60025	8224	6	frozen	freeze	VBN
60025	8224	7	is	be	VBZ
60025	8224	8	to	to	TO
60025	8224	9	be	be	VB
60025	8224	10	boiled	boil	VBN
60025	8224	11	,	,	,
60025	8224	12	put	put	VB
60025	8224	13	it	-PRON-	PRP
60025	8224	14	on	on	RP
60025	8224	15	in	in	IN
60025	8224	16	cold	cold	JJ
60025	8224	17	water	water	NN
60025	8224	18	.	.	.
60025	8225	1	If	if	IN
60025	8225	2	to	to	TO
60025	8225	3	be	be	VB
60025	8225	4	roasted	roast	VBN
60025	8225	5	,	,	,
60025	8225	6	begin	begin	VB
60025	8225	7	by	by	IN
60025	8225	8	setting	set	VBG
60025	8225	9	it	-PRON-	PRP
60025	8225	10	at	at	IN
60025	8225	11	a	a	DT
60025	8225	12	distance	distance	NN
60025	8225	13	from	from	IN
60025	8225	14	the	the	DT
60025	8225	15	fire	fire	NN
60025	8225	16	;	;	:
60025	8225	17	for	for	IN
60025	8225	18	if	if	IN
60025	8225	19	it	-PRON-	PRP
60025	8225	20	should	should	MD
60025	8225	21	not	not	RB
60025	8225	22	chance	chance	VB
60025	8225	23	to	to	TO
60025	8225	24	be	be	VB
60025	8225	25	thoroughly	thoroughly	RB
60025	8225	26	thawed	thaw	VBN
60025	8225	27	all	all	RB
60025	8225	28	through	through	RB
60025	8225	29	to	to	IN
60025	8225	30	the	the	DT
60025	8225	31	centre	centre	NN
60025	8225	32	,	,	,
60025	8225	33	placing	place	VBG
60025	8225	34	at	at	IN
60025	8225	35	first	first	RB
60025	8225	36	too	too	RB
60025	8225	37	near	near	IN
60025	8225	38	the	the	DT
60025	8225	39	fire	fire	NN
60025	8225	40	will	will	MD
60025	8225	41	cause	cause	VB
60025	8225	42	it	-PRON-	PRP
60025	8225	43	to	to	TO
60025	8225	44	spoil	spoil	VB
60025	8225	45	.	.	.
60025	8226	1	If	if	IN
60025	8226	2	it	-PRON-	PRP
60025	8226	3	is	be	VBZ
60025	8226	4	expedient	expedient	NN
60025	8226	5	to	to	TO
60025	8226	6	thaw	thaw	VB
60025	8226	7	the	the	DT
60025	8226	8	meat	meat	NN
60025	8226	9	or	or	CC
60025	8226	10	poultry	poultry	VB
60025	8226	11	the	the	DT
60025	8226	12	night	night	NN
60025	8226	13	before	before	IN
60025	8226	14	cooking	cooking	NN
60025	8226	15	,	,	,
60025	8226	16	lay	lie	VBD
60025	8226	17	it	-PRON-	PRP
60025	8226	18	in	in	IN
60025	8226	19	cold	cold	JJ
60025	8226	20	water	water	NN
60025	8226	21	early	early	RB
60025	8226	22	in	in	IN
60025	8226	23	the	the	DT
60025	8226	24	evening	evening	NN
60025	8226	25	,	,	,
60025	8226	26	and	and	CC
60025	8226	27	change	change	VB
60025	8226	28	the	the	DT
60025	8226	29	water	water	NN
60025	8226	30	at	at	IN
60025	8226	31	bed	bed	NN
60025	8226	32	-	-	HYPH
60025	8226	33	time	time	NN
60025	8226	34	.	.	.
60025	8227	1	If	if	IN
60025	8227	2	found	find	VBN
60025	8227	3	crusted	crust	VBD
60025	8227	4	with	with	IN
60025	8227	5	ice	ice	NN
60025	8227	6	in	in	IN
60025	8227	7	the	the	DT
60025	8227	8	morning	morning	NN
60025	8227	9	,	,	,
60025	8227	10	remove	remove	VB
60025	8227	11	the	the	DT
60025	8227	12	ice	ice	NN
60025	8227	13	,	,	,
60025	8227	14	and	and	CC
60025	8227	15	put	put	VBD
60025	8227	16	the	the	DT
60025	8227	17	meat	meat	NN
60025	8227	18	in	in	IN
60025	8227	19	fresh	fresh	JJ
60025	8227	20	cold	cold	JJ
60025	8227	21	water	water	NN
60025	8227	22	;	;	:
60025	8227	23	letting	let	VBG
60025	8227	24	it	-PRON-	PRP
60025	8227	25	lie	lie	VB
60025	8227	26	in	in	IN
60025	8227	27	it	-PRON-	PRP
60025	8227	28	till	till	IN
60025	8227	29	wanted	want	VBN
60025	8227	30	for	for	IN
60025	8227	31	cooking	cooking	NN
60025	8227	32	.	.	.
60025	8228	1	Potatoes	potato	NNS
60025	8228	2	are	be	VBP
60025	8228	3	injured	injure	VBN
60025	8228	4	by	by	IN
60025	8228	5	being	be	VBG
60025	8228	6	frozen	freeze	VBN
60025	8228	7	.	.	.
60025	8229	1	Other	other	JJ
60025	8229	2	vegetables	vegetable	NNS
60025	8229	3	are	be	VBP
60025	8229	4	not	not	RB
60025	8229	5	the	the	DT
60025	8229	6	worse	bad	JJR
60025	8229	7	for	for	IN
60025	8229	8	it	-PRON-	PRP
60025	8229	9	,	,	,
60025	8229	10	provided	provide	VBN
60025	8229	11	they	-PRON-	PRP
60025	8229	12	are	be	VBP
60025	8229	13	always	always	RB
60025	8229	14	thawed	thaw	VBN
60025	8229	15	in	in	IN
60025	8229	16	cold	cold	JJ
60025	8229	17	water	water	NN
60025	8229	18	.	.	.
60025	8230	1	KEEPING	KEEPING	NNP
60025	8230	2	MEAT	MEAT	NNP
60025	8230	3	,	,	,
60025	8230	4	&	&	CC
60025	8230	5	c.	c.	NNP
60025	8230	6	,	,	,
60025	8230	7	IN	in	IN
60025	8230	8	SUMMER.--In	SUMMER.--In	NNP
60025	8230	9	summer	summer	NN
60025	8230	10	,	,	,
60025	8230	11	meat	meat	NN
60025	8230	12	,	,	,
60025	8230	13	poultry	poultry	NN
60025	8230	14	,	,	,
60025	8230	15	fish	fish	NN
60025	8230	16	,	,	,
60025	8230	17	fruit	fruit	NN
60025	8230	18	,	,	,
60025	8230	19	&	&	CC
60025	8230	20	c.	c.	NNP
60025	8230	21	,	,	,
60025	8230	22	should	should	MD
60025	8230	23	always	always	RB
60025	8230	24	be	be	VB
60025	8230	25	kept	keep	VBN
60025	8230	26	in	in	IN
60025	8230	27	ice	ice	NN
60025	8230	28	,	,	,
60025	8230	29	from	from	IN
60025	8230	30	the	the	DT
60025	8230	31	time	time	NN
60025	8230	32	they	-PRON-	PRP
60025	8230	33	are	be	VBP
60025	8230	34	brought	bring	VBN
60025	8230	35	from	from	IN
60025	8230	36	market	market	NN
60025	8230	37	till	till	IN
60025	8230	38	it	-PRON-	PRP
60025	8230	39	is	be	VBZ
60025	8230	40	time	time	NN
60025	8230	41	to	to	TO
60025	8230	42	cook	cook	VB
60025	8230	43	them	-PRON-	PRP
60025	8230	44	.	.	.
60025	8231	1	Families	family	NNS
60025	8231	2	,	,	,
60025	8231	3	who	who	WP
60025	8231	4	have	have	VBP
60025	8231	5	not	not	RB
60025	8231	6	an	an	DT
60025	8231	7	ice	ice	NN
60025	8231	8	-	-	HYPH
60025	8231	9	house	house	NN
60025	8231	10	,	,	,
60025	8231	11	should	should	MD
60025	8231	12	have	have	VB
60025	8231	13	_	_	NNP
60025	8231	14	two	two	CD
60025	8231	15	_	_	NNP
60025	8231	16	refrigerators	refrigerator	NNS
60025	8231	17	;	;	:
60025	8231	18	one	one	CD
60025	8231	19	for	for	IN
60025	8231	20	meat	meat	NN
60025	8231	21	and	and	CC
60025	8231	22	poultry	poultry	NN
60025	8231	23	,	,	,
60025	8231	24	the	the	DT
60025	8231	25	other	other	JJ
60025	8231	26	for	for	IN
60025	8231	27	milk	milk	NN
60025	8231	28	,	,	,
60025	8231	29	butter	butter	NN
60025	8231	30	,	,	,
60025	8231	31	and	and	CC
60025	8231	32	fruit	fruit	NN
60025	8231	33	.	.	.
60025	8232	1	If	if	IN
60025	8232	2	the	the	DT
60025	8232	3	three	three	CD
60025	8232	4	last	last	JJ
60025	8232	5	articles	article	NNS
60025	8232	6	are	be	VBP
60025	8232	7	kept	keep	VBN
60025	8232	8	in	in	IN
60025	8232	9	the	the	DT
60025	8232	10	same	same	JJ
60025	8232	11	refrigerator	refrigerator	NN
60025	8232	12	with	with	IN
60025	8232	13	meat	meat	NN
60025	8232	14	and	and	CC
60025	8232	15	poultry	poultry	NN
60025	8232	16	,	,	,
60025	8232	17	the	the	DT
60025	8232	18	milk	milk	NN
60025	8232	19	,	,	,
60025	8232	20	butter	butter	NN
60025	8232	21	and	and	CC
60025	8232	22	fruit	fruit	NN
60025	8232	23	will	will	MD
60025	8232	24	imbibe	imbibe	VB
60025	8232	25	a	a	DT
60025	8232	26	bad	bad	JJ
60025	8232	27	taste	taste	NN
60025	8232	28	.	.	.
60025	8233	1	A	a	DT
60025	8233	2	barrel	barrel	NN
60025	8233	3	of	of	IN
60025	8233	4	salt	salt	NN
60025	8233	5	fish	fish	NN
60025	8233	6	should	should	MD
60025	8233	7	never	never	RB
60025	8233	8	be	be	VB
60025	8233	9	kept	keep	VBN
60025	8233	10	in	in	IN
60025	8233	11	the	the	DT
60025	8233	12	same	same	JJ
60025	8233	13	cellar	cellar	NN
60025	8233	14	with	with	IN
60025	8233	15	other	other	JJ
60025	8233	16	articles	article	NNS
60025	8233	17	of	of	IN
60025	8233	18	food	food	NN
60025	8233	19	.	.	.
60025	8234	1	The	the	DT
60025	8234	2	fish	fish	NN
60025	8234	3	-	-	HYPH
60025	8234	4	smell	smell	NN
60025	8234	5	will	will	MD
60025	8234	6	injure	injure	VB
60025	8234	7	them	-PRON-	PRP
60025	8234	8	greatly	greatly	RB
60025	8234	9	,	,	,
60025	8234	10	and	and	CC
60025	8234	11	render	render	VB
60025	8234	12	them	-PRON-	PRP
60025	8234	13	unwholesome	unwholesome	VB
60025	8234	14	;	;	:
60025	8234	15	milk	milk	NN
60025	8234	16	and	and	CC
60025	8234	17	butter	butter	NN
60025	8234	18	particularly	particularly	RB
60025	8234	19	.	.	.
60025	8235	1	It	-PRON-	PRP
60025	8235	2	is	be	VBZ
60025	8235	3	best	good	JJS
60025	8235	4	to	to	TO
60025	8235	5	buy	buy	VB
60025	8235	6	salt	salt	NN
60025	8235	7	fish	fish	NN
60025	8235	8	a	a	DT
60025	8235	9	little	little	JJ
60025	8235	10	at	at	IN
60025	8235	11	a	a	DT
60025	8235	12	time	time	NN
60025	8235	13	,	,	,
60025	8235	14	as	as	IN
60025	8235	15	you	-PRON-	PRP
60025	8235	16	want	want	VBP
60025	8235	17	it	-PRON-	PRP
60025	8235	18	.	.	.
60025	8236	1	A	a	DT
60025	8236	2	fish	fish	NN
60025	8236	3	-	-	HYPH
60025	8236	4	barrel	barrel	NN
60025	8236	5	in	in	IN
60025	8236	6	the	the	DT
60025	8236	7	cellar	cellar	NN
60025	8236	8	will	will	MD
60025	8236	9	sometimes	sometimes	RB
60025	8236	10	vitiate	vitiate	VB
60025	8236	11	the	the	DT
60025	8236	12	atmosphere	atmosphere	NN
60025	8236	13	of	of	IN
60025	8236	14	the	the	DT
60025	8236	15	whole	whole	JJ
60025	8236	16	lower	low	JJR
60025	8236	17	story	story	NN
60025	8236	18	of	of	IN
60025	8236	19	the	the	DT
60025	8236	20	house	house	NN
60025	8236	21	,	,	,
60025	8236	22	and	and	CC
60025	8236	23	,	,	,
60025	8236	24	indeed	indeed	RB
60025	8236	25	,	,	,
60025	8236	26	may	may	MD
60025	8236	27	be	be	VB
60025	8236	28	smelt	smell	VBN
60025	8236	29	immediately	immediately	RB
60025	8236	30	on	on	IN
60025	8236	31	entering	enter	VBG
60025	8236	32	the	the	DT
60025	8236	33	door	door	NN
60025	8236	34	.	.	.
60025	8237	1	In	in	IN
60025	8237	2	this	this	DT
60025	8237	3	case	case	NN
60025	8237	4	,	,	,
60025	8237	5	let	let	VB
60025	8237	6	the	the	DT
60025	8237	7	barrel	barrel	NN
60025	8237	8	and	and	CC
60025	8237	9	its	-PRON-	PRP$
60025	8237	10	contents	content	NNS
60025	8237	11	be	be	VB
60025	8237	12	conveyed	convey	VBN
60025	8237	13	to	to	IN
60025	8237	14	the	the	DT
60025	8237	15	river	river	NN
60025	8237	16	and	and	CC
60025	8237	17	thrown	throw	VBN
60025	8237	18	in	in	RB
60025	8237	19	;	;	:
60025	8237	20	otherwise	otherwise	RB
60025	8237	21	,	,	,
60025	8237	22	its	-PRON-	PRP$
60025	8237	23	odour	odour	NN
60025	8237	24	may	may	MD
60025	8237	25	produce	produce	VB
60025	8237	26	sickness	sickness	NN
60025	8237	27	in	in	IN
60025	8237	28	the	the	DT
60025	8237	29	family	family	NN
60025	8237	30	.	.	.
60025	8238	1	Avoid	avoid	VB
60025	8238	2	eating	eat	VBG
60025	8238	3	anything	anything	NN
60025	8238	4	that	that	WDT
60025	8238	5	is	be	VBZ
60025	8238	6	_	_	NNP
60025	8238	7	in	in	IN
60025	8238	8	the	the	DT
60025	8238	9	very	very	RB
60025	8238	10	least	least	JJS
60025	8238	11	_	_	NNP
60025	8238	12	approaching	approach	VBG
60025	8238	13	to	to	IN
60025	8238	14	decomposition	decomposition	NN
60025	8238	15	.	.	.
60025	8239	1	Even	even	RB
60025	8239	2	sour	sour	JJ
60025	8239	3	bread	bread	NN
60025	8239	4	and	and	CC
60025	8239	5	strong	strong	JJ
60025	8239	6	butter	butter	NN
60025	8239	7	are	be	VBP
60025	8239	8	unwholesome	unwholesome	JJ
60025	8239	9	as	as	RB
60025	8239	10	well	well	RB
60025	8239	11	as	as	IN
60025	8239	12	unpalatable	unpalatable	JJ
60025	8239	13	.	.	.
60025	8240	1	If	if	IN
60025	8240	2	the	the	DT
60025	8240	3	bread	bread	NN
60025	8240	4	is	be	VBZ
60025	8240	5	sour	sour	JJ
60025	8240	6	,	,	,
60025	8240	7	or	or	CC
60025	8240	8	the	the	DT
60025	8240	9	butter	butter	NN
60025	8240	10	rancid	rancid	NN
60025	8240	11	,	,	,
60025	8240	12	it	-PRON-	PRP
60025	8240	13	is	be	VBZ
60025	8240	14	because	because	IN
60025	8240	15	(	(	-LRB-
60025	8240	16	as	as	IN
60025	8240	17	the	the	DT
60025	8240	18	French	French	NNP
60025	8240	19	,	,	,
60025	8240	20	in	in	IN
60025	8240	21	such	such	JJ
60025	8240	22	cases	case	NNS
60025	8240	23	,	,	,
60025	8240	24	unceremoniously	unceremoniously	RB
60025	8240	25	say	say	VBP
60025	8240	26	)	)	-RRB-
60025	8240	27	"	"	``
60025	8240	28	putrefaction	putrefaction	NN
60025	8240	29	has	have	VBZ
60025	8240	30	commenced	commence	VBN
60025	8240	31	.	.	.
60025	8240	32	"	"	''
60025	8241	1	Fortunately	fortunately	RB
60025	8241	2	,	,	,
60025	8241	3	the	the	DT
60025	8241	4	vile	vile	JJ
60025	8241	5	practice	practice	NN
60025	8241	6	(	(	-LRB-
60025	8241	7	once	once	RB
60025	8241	8	considered	consider	VBN
60025	8241	9	fashionable	fashionable	JJ
60025	8241	10	)	)	-RRB-
60025	8241	11	of	of	IN
60025	8241	12	eating	eat	VBG
60025	8241	13	venison	venison	NN
60025	8241	14	and	and	CC
60025	8241	15	other	other	JJ
60025	8241	16	game	game	NN
60025	8241	17	when	when	WRB
60025	8241	18	absolutely	absolutely	RB
60025	8241	19	tainted	taint	VBN
60025	8241	20	,	,	,
60025	8241	21	is	be	VBZ
60025	8241	22	now	now	RB
60025	8241	23	obsolete	obsolete	JJ
60025	8241	24	at	at	IN
60025	8241	25	all	all	DT
60025	8241	26	good	good	JJ
60025	8241	27	tables	table	NNS
60025	8241	28	.	.	.
60025	8242	1	Persons	person	NNS
60025	8242	2	who	who	WP
60025	8242	3	have	have	VBP
60025	8242	4	had	have	VBN
60025	8242	5	opportunities	opportunity	NNS
60025	8242	6	of	of	IN
60025	8242	7	feasting	feast	VBG
60025	8242	8	on	on	IN
60025	8242	9	fresh	fresh	RB
60025	8242	10	-	-	HYPH
60025	8242	11	killed	kill	VBN
60025	8242	12	venison	venison	NN
60025	8242	13	,	,	,
60025	8242	14	just	just	RB
60025	8242	15	from	from	IN
60025	8242	16	the	the	DT
60025	8242	17	woods	wood	NNS
60025	8242	18	,	,	,
60025	8242	19	and	and	CC
60025	8242	20	at	at	IN
60025	8242	21	a	a	DT
60025	8242	22	season	season	NN
60025	8242	23	when	when	WRB
60025	8242	24	the	the	DT
60025	8242	25	deer	deer	NN
60025	8242	26	have	have	VBP
60025	8242	27	plenty	plenty	NN
60025	8242	28	of	of	IN
60025	8242	29	wild	wild	JJ
60025	8242	30	berries	berry	NNS
60025	8242	31	to	to	TO
60025	8242	32	feed	feed	VB
60025	8242	33	on	on	RP
60025	8242	34	and	and	CC
60025	8242	35	are	be	VBP
60025	8242	36	fat	fat	JJ
60025	8242	37	and	and	CC
60025	8242	38	juicy	juicy	JJ
60025	8242	39	,	,	,
60025	8242	40	can	can	MD
60025	8242	41	never	never	RB
60025	8242	42	relish	relish	VB
60025	8242	43	the	the	DT
60025	8242	44	hard	hard	JJ
60025	8242	45	,	,	,
60025	8242	46	lean	lean	JJ
60025	8242	47	,	,	,
60025	8242	48	black	black	JJ
60025	8242	49	haunches	haunch	NNS
60025	8242	50	that	that	WDT
60025	8242	51	are	be	VBP
60025	8242	52	brought	bring	VBN
60025	8242	53	to	to	IN
60025	8242	54	the	the	DT
60025	8242	55	cities	city	NNS
60025	8242	56	in	in	IN
60025	8242	57	winter	winter	NN
60025	8242	58	.	.	.
60025	8243	1	BROILED	broiled	NN
60025	8243	2	SHAD.--Cut	SHAD.--Cut	VBZ
60025	8243	3	off	off	IN
60025	8243	4	the	the	DT
60025	8243	5	head	head	NN
60025	8243	6	and	and	CC
60025	8243	7	tail	tail	NN
60025	8243	8	,	,	,
60025	8243	9	and	and	CC
60025	8243	10	clean	clean	VB
60025	8243	11	the	the	DT
60025	8243	12	fish	fish	NN
60025	8243	13	.	.	.
60025	8244	1	Wipe	wipe	VB
60025	8244	2	it	-PRON-	PRP
60025	8244	3	very	very	RB
60025	8244	4	dry	dry	JJ
60025	8244	5	with	with	IN
60025	8244	6	a	a	DT
60025	8244	7	cloth	cloth	NN
60025	8244	8	,	,	,
60025	8244	9	and	and	CC
60025	8244	10	sprinkle	sprinkle	VB
60025	8244	11	the	the	DT
60025	8244	12	inside	inside	NN
60025	8244	13	with	with	IN
60025	8244	14	a	a	DT
60025	8244	15	little	little	JJ
60025	8244	16	salt	salt	NN
60025	8244	17	and	and	CC
60025	8244	18	pepper	pepper	NN
60025	8244	19	.	.	.
60025	8245	1	You	-PRON-	PRP
60025	8245	2	may	may	MD
60025	8245	3	either	either	CC
60025	8245	4	broil	broil	VB
60025	8245	5	it	-PRON-	PRP
60025	8245	6	split	split	VBD
60025	8245	7	open	open	JJ
60025	8245	8	,	,	,
60025	8245	9	and	and	CC
60025	8245	10	laid	lay	VBN
60025	8245	11	flat	flat	JJ
60025	8245	12	;	;	:
60025	8245	13	or	or	CC
60025	8245	14	you	-PRON-	PRP
60025	8245	15	may	may	MD
60025	8245	16	cut	cut	VB
60025	8245	17	it	-PRON-	PRP
60025	8245	18	into	into	IN
60025	8245	19	three	three	CD
60025	8245	20	or	or	CC
60025	8245	21	four	four	CD
60025	8245	22	pieces	piece	NNS
60025	8245	23	without	without	IN
60025	8245	24	splitting	splitting	NN
60025	8245	25	.	.	.
60025	8246	1	In	in	IN
60025	8246	2	the	the	DT
60025	8246	3	latter	latter	JJ
60025	8246	4	case	case	NN
60025	8246	5	,	,	,
60025	8246	6	it	-PRON-	PRP
60025	8246	7	will	will	MD
60025	8246	8	require	require	VB
60025	8246	9	a	a	DT
60025	8246	10	longer	long	JJR
60025	8246	11	time	time	NN
60025	8246	12	to	to	TO
60025	8246	13	broil	broil	NNP
60025	8246	14	.	.	.
60025	8247	1	Keep	keep	VB
60025	8247	2	it	-PRON-	PRP
60025	8247	3	in	in	IN
60025	8247	4	ice	ice	NN
60025	8247	5	till	till	IN
60025	8247	6	you	-PRON-	PRP
60025	8247	7	are	be	VBP
60025	8247	8	ready	ready	JJ
60025	8247	9	to	to	TO
60025	8247	10	cook	cook	VB
60025	8247	11	it	-PRON-	PRP
60025	8247	12	.	.	.
60025	8248	1	Having	have	VBG
60025	8248	2	well	well	RB
60025	8248	3	greased	grease	VBN
60025	8248	4	the	the	DT
60025	8248	5	bars	bar	NNS
60025	8248	6	with	with	IN
60025	8248	7	lard	lard	NN
60025	8248	8	,	,	,
60025	8248	9	or	or	CC
60025	8248	10	beef	beef	NN
60025	8248	11	suet	suet	NN
60025	8248	12	,	,	,
60025	8248	13	or	or	CC
60025	8248	14	fresh	fresh	JJ
60025	8248	15	butter	butter	NN
60025	8248	16	,	,	,
60025	8248	17	set	set	VB
60025	8248	18	your	-PRON-	PRP$
60025	8248	19	gridiron	gridiron	NN
60025	8248	20	over	over	IN
60025	8248	21	a	a	DT
60025	8248	22	bed	bed	NN
60025	8248	23	of	of	IN
60025	8248	24	clear	clear	JJ
60025	8248	25	,	,	,
60025	8248	26	bright	bright	JJ
60025	8248	27	,	,	,
60025	8248	28	hot	hot	JJ
60025	8248	29	coals	coal	NNS
60025	8248	30	;	;	:
60025	8248	31	place	place	VB
60025	8248	32	the	the	DT
60025	8248	33	shad	shad	NN
60025	8248	34	upon	upon	IN
60025	8248	35	it	-PRON-	PRP
60025	8248	36	(	(	-LRB-
60025	8248	37	the	the	DT
60025	8248	38	inside	inside	NN
60025	8248	39	downwards	downwards	RB
60025	8248	40	)	)	-RRB-
60025	8248	41	and	and	CC
60025	8248	42	broil	broil	VB
60025	8248	43	it	-PRON-	PRP
60025	8248	44	thoroughly	thoroughly	RB
60025	8248	45	.	.	.
60025	8249	1	When	when	WRB
60025	8249	2	one	one	CD
60025	8249	3	side	side	NN
60025	8249	4	is	be	VBZ
60025	8249	5	done	do	VBN
60025	8249	6	,	,	,
60025	8249	7	turn	turn	VB
60025	8249	8	it	-PRON-	PRP
60025	8249	9	on	on	IN
60025	8249	10	the	the	DT
60025	8249	11	other	other	JJ
60025	8249	12	with	with	IN
60025	8249	13	a	a	DT
60025	8249	14	knife	knife	NN
60025	8249	15	and	and	CC
60025	8249	16	fork	fork	NN
60025	8249	17	.	.	.
60025	8250	1	Have	have	VBP
60025	8250	2	ready	ready	JJ
60025	8250	3	a	a	DT
60025	8250	4	hot	hot	JJ
60025	8250	5	dish	dish	NN
60025	8250	6	,	,	,
60025	8250	7	with	with	IN
60025	8250	8	a	a	DT
60025	8250	9	large	large	JJ
60025	8250	10	piece	piece	NN
60025	8250	11	of	of	IN
60025	8250	12	softened	soften	VBN
60025	8250	13	fresh	fresh	JJ
60025	8250	14	butter	butter	NN
60025	8250	15	upon	upon	IN
60025	8250	16	it	-PRON-	PRP
60025	8250	17	,	,	,
60025	8250	18	sprinkled	sprinkle	VBN
60025	8250	19	with	with	IN
60025	8250	20	cayenne	cayenne	NN
60025	8250	21	.	.	.
60025	8251	1	When	when	WRB
60025	8251	2	the	the	DT
60025	8251	3	shad	shad	NN
60025	8251	4	is	be	VBZ
60025	8251	5	broiled	broil	VBN
60025	8251	6	,	,	,
60025	8251	7	lay	lay	VB
60025	8251	8	it	-PRON-	PRP
60025	8251	9	on	on	IN
60025	8251	10	this	this	DT
60025	8251	11	dish	dish	NN
60025	8251	12	,	,	,
60025	8251	13	and	and	CC
60025	8251	14	turn	turn	VB
60025	8251	15	it	-PRON-	PRP
60025	8251	16	in	in	IN
60025	8251	17	the	the	DT
60025	8251	18	butter	butter	NN
60025	8251	19	with	with	IN
60025	8251	20	a	a	DT
60025	8251	21	knife	knife	NN
60025	8251	22	and	and	CC
60025	8251	23	fork	fork	NN
60025	8251	24	.	.	.
60025	8252	1	Send	send	VB
60025	8252	2	it	-PRON-	PRP
60025	8252	3	hot	hot	JJ
60025	8252	4	to	to	IN
60025	8252	5	table	table	NN
60025	8252	6	,	,	,
60025	8252	7	under	under	IN
60025	8252	8	a	a	DT
60025	8252	9	dish	dish	NN
60025	8252	10	-	-	HYPH
60025	8252	11	cover	cover	NN
60025	8252	12	.	.	.
60025	8253	1	APPLE	APPLE	NNP
60025	8253	2	PORK.--Take	PORK.--Take	VBZ
60025	8253	3	a	a	DT
60025	8253	4	fillet	fillet	NN
60025	8253	5	of	of	IN
60025	8253	6	fine	fine	JJ
60025	8253	7	fresh	fresh	JJ
60025	8253	8	pork	pork	NN
60025	8253	9	,	,	,
60025	8253	10	and	and	CC
60025	8253	11	rub	rub	VB
60025	8253	12	it	-PRON-	PRP
60025	8253	13	slightly	slightly	RB
60025	8253	14	all	all	RB
60025	8253	15	over	over	RB
60025	8253	16	with	with	IN
60025	8253	17	a	a	DT
60025	8253	18	very	very	RB
60025	8253	19	little	little	JJ
60025	8253	20	salt	salt	NN
60025	8253	21	and	and	CC
60025	8253	22	pepper	pepper	NN
60025	8253	23	.	.	.
60025	8254	1	Score	score	VB
60025	8254	2	the	the	DT
60025	8254	3	outside	outside	JJ
60025	8254	4	skin	skin	NN
60025	8254	5	in	in	IN
60025	8254	6	diamonds	diamond	NNS
60025	8254	7	.	.	.
60025	8255	1	Take	take	VB
60025	8255	2	out	out	RP
60025	8255	3	the	the	DT
60025	8255	4	bone	bone	NN
60025	8255	5	,	,	,
60025	8255	6	and	and	CC
60025	8255	7	fill	fill	VB
60025	8255	8	up	up	RP
60025	8255	9	the	the	DT
60025	8255	10	place	place	NN
60025	8255	11	with	with	IN
60025	8255	12	fine	fine	JJ
60025	8255	13	juicy	juicy	JJ
60025	8255	14	apples	apple	NNS
60025	8255	15	,	,	,
60025	8255	16	pared	pare	VBD
60025	8255	17	,	,	,
60025	8255	18	cored	core	VBD
60025	8255	19	,	,	,
60025	8255	20	and	and	CC
60025	8255	21	cut	cut	VB
60025	8255	22	small	small	JJ
60025	8255	23	,	,	,
60025	8255	24	and	and	CC
60025	8255	25	made	make	VBD
60025	8255	26	very	very	RB
60025	8255	27	sweet	sweet	JJ
60025	8255	28	with	with	IN
60025	8255	29	plenty	plenty	NN
60025	8255	30	of	of	IN
60025	8255	31	brown	brown	JJ
60025	8255	32	sugar	sugar	NN
60025	8255	33	;	;	:
60025	8255	34	adding	add	VBG
60025	8255	35	some	some	DT
60025	8255	36	bits	bit	NNS
60025	8255	37	of	of	IN
60025	8255	38	the	the	DT
60025	8255	39	yellow	yellow	JJ
60025	8255	40	rind	rind	NN
60025	8255	41	of	of	IN
60025	8255	42	a	a	DT
60025	8255	43	lemon	lemon	NN
60025	8255	44	or	or	CC
60025	8255	45	two	two	CD
60025	8255	46	,	,	,
60025	8255	47	pared	pare	VBN
60025	8255	48	off	off	RP
60025	8255	49	very	very	RB
60025	8255	50	thin	thin	JJ
60025	8255	51	.	.	.
60025	8256	1	Then	then	RB
60025	8256	2	have	have	VBP
60025	8256	3	ready	ready	JJ
60025	8256	4	a	a	DT
60025	8256	5	dozen	dozen	NN
60025	8256	6	and	and	CC
60025	8256	7	a	a	DT
60025	8256	8	half	half	NN
60025	8256	9	or	or	CC
60025	8256	10	more	more	JJR
60025	8256	11	of	of	IN
60025	8256	12	large	large	JJ
60025	8256	13	apples	apple	NNS
60025	8256	14	,	,	,
60025	8256	15	pared	pare	VBD
60025	8256	16	,	,	,
60025	8256	17	cored	core	VBD
60025	8256	18	,	,	,
60025	8256	19	and	and	CC
60025	8256	20	quartered	quarter	VBN
60025	8256	21	,	,	,
60025	8256	22	sweetened	sweeten	VBD
60025	8256	23	well	well	RB
60025	8256	24	with	with	IN
60025	8256	25	sugar	sugar	NN
60025	8256	26	,	,	,
60025	8256	27	and	and	CC
60025	8256	28	also	also	RB
60025	8256	29	flavoured	flavour	VBN
60025	8256	30	with	with	IN
60025	8256	31	yellow	yellow	JJ
60025	8256	32	rind	rind	NN
60025	8256	33	of	of	IN
60025	8256	34	lemon	lemon	NN
60025	8256	35	.	.	.
60025	8257	1	The	the	DT
60025	8257	2	juice	juice	NN
60025	8257	3	of	of	IN
60025	8257	4	the	the	DT
60025	8257	5	lemons	lemon	NNS
60025	8257	6	will	will	MD
60025	8257	7	be	be	VB
60025	8257	8	an	an	DT
60025	8257	9	improvement	improvement	NN
60025	8257	10	.	.	.
60025	8258	1	Put	put	VB
60025	8258	2	the	the	DT
60025	8258	3	pork	pork	NN
60025	8258	4	into	into	IN
60025	8258	5	a	a	DT
60025	8258	6	large	large	JJ
60025	8258	7	pot	pot	NN
60025	8258	8	,	,	,
60025	8258	9	or	or	CC
60025	8258	10	into	into	IN
60025	8258	11	an	an	DT
60025	8258	12	iron	iron	NN
60025	8258	13	bake	bake	NN
60025	8258	14	-	-	HYPH
60025	8258	15	oven	oven	NN
60025	8258	16	;	;	:
60025	8258	17	fill	fill	VB
60025	8258	18	up	up	RP
60025	8258	19	with	with	IN
60025	8258	20	the	the	DT
60025	8258	21	cut	cut	NN
60025	8258	22	apples	apple	NNS
60025	8258	23	the	the	DT
60025	8258	24	space	space	NN
60025	8258	25	all	all	RB
60025	8258	26	round	round	RB
60025	8258	27	,	,	,
60025	8258	28	adding	add	VBG
60025	8258	29	just	just	RB
60025	8258	30	sufficient	sufficient	JJ
60025	8258	31	water	water	NN
60025	8258	32	to	to	TO
60025	8258	33	keep	keep	VB
60025	8258	34	it	-PRON-	PRP
60025	8258	35	from	from	IN
60025	8258	36	burning	burn	VBG
60025	8258	37	.	.	.
60025	8259	1	Stew	Stew	NNP
60025	8259	2	or	or	CC
60025	8259	3	bake	bake	VB
60025	8259	4	it	-PRON-	PRP
60025	8259	5	during	during	IN
60025	8259	6	three	three	CD
60025	8259	7	hours	hour	NNS
60025	8259	8	.	.	.
60025	8260	1	When	when	WRB
60025	8260	2	done	do	VBN
60025	8260	3	,	,	,
60025	8260	4	serve	serve	VB
60025	8260	5	all	all	DT
60025	8260	6	up	up	RP
60025	8260	7	in	in	IN
60025	8260	8	one	one	CD
60025	8260	9	large	large	JJ
60025	8260	10	dish	dish	NN
60025	8260	11	.	.	.
60025	8261	1	STEWED	STEWED	NNP
60025	8261	2	SALT	SALT	NNP
60025	8261	3	PORK.--Take	pork.--take	VBP
60025	8261	4	a	a	DT
60025	8261	5	good	good	JJ
60025	8261	6	piece	piece	NN
60025	8261	7	of	of	IN
60025	8261	8	salt	salt	NN
60025	8261	9	pork	pork	NN
60025	8261	10	,	,	,
60025	8261	11	(	(	-LRB-
60025	8261	12	not	not	RB
60025	8261	13	too	too	RB
60025	8261	14	fat	fat	JJ
60025	8261	15	,	,	,
60025	8261	16	)	)	-RRB-
60025	8261	17	and	and	CC
60025	8261	18	,	,	,
60025	8261	19	early	early	RB
60025	8261	20	in	in	IN
60025	8261	21	the	the	DT
60025	8261	22	evening	evening	NN
60025	8261	23	,	,	,
60025	8261	24	lay	lie	VBD
60025	8261	25	it	-PRON-	PRP
60025	8261	26	in	in	IN
60025	8261	27	water	water	NN
60025	8261	28	,	,	,
60025	8261	29	to	to	TO
60025	8261	30	soak	soak	VB
60025	8261	31	all	all	DT
60025	8261	32	night	night	NN
60025	8261	33	,	,	,
60025	8261	34	changing	change	VBG
60025	8261	35	the	the	DT
60025	8261	36	water	water	NN
60025	8261	37	about	about	IN
60025	8261	38	bed	bed	NN
60025	8261	39	-	-	HYPH
60025	8261	40	time	time	NN
60025	8261	41	.	.	.
60025	8262	1	In	in	IN
60025	8262	2	the	the	DT
60025	8262	3	morning	morning	NN
60025	8262	4	,	,	,
60025	8262	5	drain	drain	VB
60025	8262	6	and	and	CC
60025	8262	7	wash	wash	VB
60025	8262	8	the	the	DT
60025	8262	9	pork	pork	NN
60025	8262	10	,	,	,
60025	8262	11	and	and	CC
60025	8262	12	cut	cut	VBD
60025	8262	13	it	-PRON-	PRP
60025	8262	14	in	in	IN
60025	8262	15	very	very	RB
60025	8262	16	thin	thin	JJ
60025	8262	17	slices	slice	NNS
60025	8262	18	,	,	,
60025	8262	19	seasoning	season	VBG
60025	8262	20	it	-PRON-	PRP
60025	8262	21	with	with	IN
60025	8262	22	pepper	pepper	NN
60025	8262	23	.	.	.
60025	8263	1	Put	put	VB
60025	8263	2	a	a	DT
60025	8263	3	layer	layer	NN
60025	8263	4	of	of	IN
60025	8263	5	this	this	DT
60025	8263	6	pork	pork	NN
60025	8263	7	in	in	IN
60025	8263	8	the	the	DT
60025	8263	9	bottom	bottom	NN
60025	8263	10	of	of	IN
60025	8263	11	a	a	DT
60025	8263	12	large	large	JJ
60025	8263	13	dinner	dinner	NN
60025	8263	14	-	-	HYPH
60025	8263	15	pot	pot	NN
60025	8263	16	,	,	,
60025	8263	17	and	and	CC
60025	8263	18	then	then	RB
60025	8263	19	a	a	DT
60025	8263	20	layer	layer	NN
60025	8263	21	of	of	IN
60025	8263	22	slices	slice	NNS
60025	8263	23	of	of	IN
60025	8263	24	bread	bread	NN
60025	8263	25	.	.	.
60025	8264	1	Next	next	JJ
60025	8264	2	put	put	NN
60025	8264	3	in	in	RP
60025	8264	4	a	a	DT
60025	8264	5	layer	layer	NN
60025	8264	6	of	of	IN
60025	8264	7	potatoes	potato	NNS
60025	8264	8	,	,	,
60025	8264	9	pared	pare	VBD
60025	8264	10	and	and	CC
60025	8264	11	cut	cut	VBD
60025	8264	12	up	up	RP
60025	8264	13	;	;	:
60025	8264	14	then	then	RB
60025	8264	15	another	another	DT
60025	8264	16	layer	layer	NN
60025	8264	17	of	of	IN
60025	8264	18	pork	pork	NN
60025	8264	19	slices	slice	NNS
60025	8264	20	,	,	,
60025	8264	21	covered	cover	VBN
60025	8264	22	by	by	IN
60025	8264	23	another	another	DT
60025	8264	24	layer	layer	NN
60025	8264	25	of	of	IN
60025	8264	26	sliced	sliced	JJ
60025	8264	27	bread	bread	NN
60025	8264	28	;	;	:
60025	8264	29	and	and	CC
60025	8264	30	then	then	RB
60025	8264	31	again	again	RB
60025	8264	32	potatoes	potatoe	VBZ
60025	8264	33	.	.	.
60025	8265	1	Proceed	proceed	VB
60025	8265	2	till	till	IN
60025	8265	3	the	the	DT
60025	8265	4	pot	pot	NN
60025	8265	5	is	be	VBZ
60025	8265	6	two	two	CD
60025	8265	7	-	-	HYPH
60025	8265	8	thirds	third	NNS
60025	8265	9	full	full	JJ
60025	8265	10	,	,	,
60025	8265	11	finishing	finish	VBG
60025	8265	12	with	with	IN
60025	8265	13	bread	bread	NN
60025	8265	14	.	.	.
60025	8266	1	Lastly	lastly	RB
60025	8266	2	,	,	,
60025	8266	3	pour	pour	VB
60025	8266	4	on	on	IN
60025	8266	5	just	just	RB
60025	8266	6	sufficient	sufficient	JJ
60025	8266	7	water	water	NN
60025	8266	8	to	to	TO
60025	8266	9	stew	stew	VB
60025	8266	10	it	-PRON-	PRP
60025	8266	11	well	well	RB
60025	8266	12	and	and	CC
60025	8266	13	keep	keep	VB
60025	8266	14	it	-PRON-	PRP
60025	8266	15	from	from	IN
60025	8266	16	burning	burn	VBG
60025	8266	17	.	.	.
60025	8267	1	Set	set	VB
60025	8267	2	it	-PRON-	PRP
60025	8267	3	over	over	IN
60025	8267	4	the	the	DT
60025	8267	5	fire	fire	NN
60025	8267	6	,	,	,
60025	8267	7	and	and	CC
60025	8267	8	let	let	VB
60025	8267	9	it	-PRON-	PRP
60025	8267	10	cook	cook	VB
60025	8267	11	slowly	slowly	RB
60025	8267	12	for	for	IN
60025	8267	13	three	three	CD
60025	8267	14	hours	hour	NNS
60025	8267	15	.	.	.
60025	8268	1	If	if	IN
60025	8268	2	it	-PRON-	PRP
60025	8268	3	becomes	become	VBZ
60025	8268	4	too	too	RB
60025	8268	5	dry	dry	JJ
60025	8268	6	,	,	,
60025	8268	7	add	add	VB
60025	8268	8	a	a	DT
60025	8268	9	little	little	JJ
60025	8268	10	boiling	boiling	NN
60025	8268	11	water	water	NN
60025	8268	12	.	.	.
60025	8269	1	This	this	DT
60025	8269	2	is	be	VBZ
60025	8269	3	a	a	DT
60025	8269	4	homely	homely	JJ
60025	8269	5	dish	dish	NN
60025	8269	6	,	,	,
60025	8269	7	but	but	CC
60025	8269	8	a	a	DT
60025	8269	9	very	very	RB
60025	8269	10	good	good	JJ
60025	8269	11	one	one	NN
60025	8269	12	,	,	,
60025	8269	13	particularly	particularly	RB
60025	8269	14	on	on	IN
60025	8269	15	a	a	DT
60025	8269	16	farm	farm	NN
60025	8269	17	or	or	CC
60025	8269	18	on	on	IN
60025	8269	19	ship	ship	NN
60025	8269	20	-	-	HYPH
60025	8269	21	board	board	NN
60025	8269	22	.	.	.
60025	8270	1	At	at	IN
60025	8270	2	sea	sea	NN
60025	8270	3	,	,	,
60025	8270	4	you	-PRON-	PRP
60025	8270	5	must	must	MD
60025	8270	6	substitute	substitute	VB
60025	8270	7	biscuit	biscuit	NN
60025	8270	8	for	for	IN
60025	8270	9	bread	bread	NN
60025	8270	10	.	.	.
60025	8271	1	Cold	cold	JJ
60025	8271	2	pork	pork	NN
60025	8271	3	,	,	,
60025	8271	4	left	leave	VBN
60025	8271	5	from	from	IN
60025	8271	6	yesterday	yesterday	NN
60025	8271	7	,	,	,
60025	8271	8	may	may	MD
60025	8271	9	be	be	VB
60025	8271	10	cooked	cook	VBN
60025	8271	11	in	in	IN
60025	8271	12	this	this	DT
60025	8271	13	manner	manner	NN
60025	8271	14	.	.	.
60025	8272	1	TO	to	IN
60025	8272	2	MAKE	MAKE	NNP
60025	8272	3	GOOD	GOOD	NNP
60025	8272	4	TOAST.--Cut	toast.--cut	VB
60025	8272	5	the	the	DT
60025	8272	6	bread	bread	NN
60025	8272	7	in	in	IN
60025	8272	8	even	even	JJ
60025	8272	9	slices	slice	NNS
60025	8272	10	,	,	,
60025	8272	11	and	and	CC
60025	8272	12	moderately	moderately	RB
60025	8272	13	thick	thick	JJ
60025	8272	14	.	.	.
60025	8273	1	When	when	WRB
60025	8273	2	cut	cut	VB
60025	8273	3	too	too	RB
60025	8273	4	thin	thin	JJ
60025	8273	5	,	,	,
60025	8273	6	toast	toast	NN
60025	8273	7	is	be	VBZ
60025	8273	8	hard	hard	JJ
60025	8273	9	and	and	CC
60025	8273	10	tasteless	tasteless	JJ
60025	8273	11	.	.	.
60025	8274	1	It	-PRON-	PRP
60025	8274	2	is	be	VBZ
60025	8274	3	much	much	RB
60025	8274	4	nicer	nice	JJR
60025	8274	5	when	when	WRB
60025	8274	6	the	the	DT
60025	8274	7	crust	crust	NN
60025	8274	8	is	be	VBZ
60025	8274	9	pared	pare	VBN
60025	8274	10	off	off	RP
60025	8274	11	before	before	IN
60025	8274	12	toasting	toast	VBG
60025	8274	13	.	.	.
60025	8275	1	A	a	DT
60025	8275	2	long	long	RB
60025	8275	3	-	-	HYPH
60025	8275	4	handled	handle	VBN
60025	8275	5	toasting	toasting	NN
60025	8275	6	-	-	HYPH
60025	8275	7	fork	fork	NN
60025	8275	8	(	(	-LRB-
60025	8275	9	to	to	TO
60025	8275	10	be	be	VB
60025	8275	11	obtained	obtain	VBN
60025	8275	12	at	at	IN
60025	8275	13	the	the	DT
60025	8275	14	hardware	hardware	NN
60025	8275	15	or	or	CC
60025	8275	16	tin	tin	NN
60025	8275	17	stores	store	NNS
60025	8275	18	)	)	-RRB-
60025	8275	19	is	be	VBZ
60025	8275	20	far	far	RB
60025	8275	21	better	well	JJR
60025	8275	22	than	than	IN
60025	8275	23	the	the	DT
60025	8275	24	usual	usual	JJ
60025	8275	25	toasting	toasting	NN
60025	8275	26	apparatus	apparatus	NN
60025	8275	27	,	,	,
60025	8275	28	made	make	VBN
60025	8275	29	to	to	TO
60025	8275	30	stand	stand	VB
60025	8275	31	before	before	IN
60025	8275	32	the	the	DT
60025	8275	33	fire	fire	NN
60025	8275	34	with	with	IN
60025	8275	35	the	the	DT
60025	8275	36	slices	slice	NNS
60025	8275	37	of	of	IN
60025	8275	38	bread	bread	NN
60025	8275	39	slipped	slip	VBD
60025	8275	40	in	in	RB
60025	8275	41	between	between	IN
60025	8275	42	,	,	,
60025	8275	43	and	and	CC
60025	8275	44	therefore	therefore	RB
60025	8275	45	liable	liable	JJ
60025	8275	46	to	to	TO
60025	8275	47	be	be	VB
60025	8275	48	browned	brown	VBN
60025	8275	49	in	in	IN
60025	8275	50	stripes	stripe	NNS
60025	8275	51	,	,	,
60025	8275	52	dark	dark	JJ
60025	8275	53	and	and	CC
60025	8275	54	light	light	NN
60025	8275	55	alternately	alternately	RB
60025	8275	56	;	;	:
60025	8275	57	unless	unless	IN
60025	8275	58	the	the	DT
60025	8275	59	bread	bread	NN
60025	8275	60	,	,	,
60025	8275	61	while	while	IN
60025	8275	62	toasting	toast	VBG
60025	8275	63	,	,	,
60025	8275	64	is	be	VBZ
60025	8275	65	carefully	carefully	RB
60025	8275	66	slipped	slip	VBN
60025	8275	67	along	along	RB
60025	8275	68	,	,	,
60025	8275	69	so	so	IN
60025	8275	70	that	that	IN
60025	8275	71	the	the	DT
60025	8275	72	whole	whole	NN
60025	8275	73	may	may	MD
60025	8275	74	receive	receive	VB
60025	8275	75	equal	equal	JJ
60025	8275	76	benefit	benefit	NN
60025	8275	77	from	from	IN
60025	8275	78	the	the	DT
60025	8275	79	fire	fire	NN
60025	8275	80	.	.	.
60025	8276	1	With	with	IN
60025	8276	2	a	a	DT
60025	8276	3	fork	fork	NN
60025	8276	4	,	,	,
60025	8276	5	whose	whose	WP$
60025	8276	6	handle	handle	NN
60025	8276	7	is	be	VBZ
60025	8276	8	near	near	IN
60025	8276	9	a	a	DT
60025	8276	10	yard	yard	NN
60025	8276	11	in	in	IN
60025	8276	12	length	length	NN
60025	8276	13	,	,	,
60025	8276	14	the	the	DT
60025	8276	15	cook	cook	NN
60025	8276	16	can	can	MD
60025	8276	17	sit	sit	VB
60025	8276	18	at	at	IN
60025	8276	19	a	a	DT
60025	8276	20	comfortable	comfortable	JJ
60025	8276	21	distance	distance	NN
60025	8276	22	from	from	IN
60025	8276	23	the	the	DT
60025	8276	24	fire	fire	NN
60025	8276	25	,	,	,
60025	8276	26	and	and	CC
60025	8276	27	the	the	DT
60025	8276	28	bread	bread	NN
60025	8276	29	will	will	MD
60025	8276	30	be	be	VB
60025	8276	31	equally	equally	RB
60025	8276	32	browned	brown	VBN
60025	8276	33	all	all	RB
60025	8276	34	over	over	RB
60025	8276	35	;	;	:
60025	8276	36	when	when	WRB
60025	8276	37	one	one	CD
60025	8276	38	side	side	NN
60025	8276	39	is	be	VBZ
60025	8276	40	done	do	VBN
60025	8276	41	,	,	,
60025	8276	42	taking	take	VBG
60025	8276	43	it	-PRON-	PRP
60025	8276	44	off	off	RP
60025	8276	45	from	from	IN
60025	8276	46	the	the	DT
60025	8276	47	fork	fork	NN
60025	8276	48	,	,	,
60025	8276	49	and	and	CC
60025	8276	50	turning	turn	VBG
60025	8276	51	the	the	DT
60025	8276	52	other	other	JJ
60025	8276	53	.	.	.
60025	8277	1	Send	send	VB
60025	8277	2	it	-PRON-	PRP
60025	8277	3	to	to	TO
60025	8277	4	table	table	VB
60025	8277	5	hot	hot	JJ
60025	8277	6	,	,	,
60025	8277	7	in	in	IN
60025	8277	8	a	a	DT
60025	8277	9	heated	heated	JJ
60025	8277	10	plate	plate	NN
60025	8277	11	,	,	,
60025	8277	12	or	or	CC
60025	8277	13	in	in	IN
60025	8277	14	a	a	DT
60025	8277	15	toast	toast	NN
60025	8277	16	-	-	HYPH
60025	8277	17	rack	rack	NN
60025	8277	18	;	;	:
60025	8277	19	and	and	CC
60025	8277	20	butter	butter	VB
60025	8277	21	it	-PRON-	PRP
60025	8277	22	to	to	IN
60025	8277	23	your	-PRON-	PRP$
60025	8277	24	taste	taste	NN
60025	8277	25	.	.	.
60025	8278	1	Toast	toast	NN
60025	8278	2	should	should	MD
60025	8278	3	neither	neither	RB
60025	8278	4	be	be	VB
60025	8278	5	burnt	burn	VBN
60025	8278	6	nor	nor	CC
60025	8278	7	blackened	blacken	VBN
60025	8278	8	in	in	IN
60025	8278	9	any	any	DT
60025	8278	10	way	way	NN
60025	8278	11	.	.	.
60025	8279	1	You	-PRON-	PRP
60025	8279	2	may	may	MD
60025	8279	3	lay	lay	VB
60025	8279	4	it	-PRON-	PRP
60025	8279	5	in	in	IN
60025	8279	6	even	even	RB
60025	8279	7	piles	pile	NNS
60025	8279	8	,	,	,
60025	8279	9	and	and	CC
60025	8279	10	butter	butter	VB
60025	8279	11	it	-PRON-	PRP
60025	8279	12	before	before	IN
60025	8279	13	it	-PRON-	PRP
60025	8279	14	goes	go	VBZ
60025	8279	15	to	to	IN
60025	8279	16	table	table	NN
60025	8279	17	;	;	:
60025	8279	18	cutting	cut	VBG
60025	8279	19	each	each	DT
60025	8279	20	slice	slice	NN
60025	8279	21	in	in	IN
60025	8279	22	half	half	NN
60025	8279	23	.	.	.
60025	8280	1	CARVING	carving	NN
60025	8280	2	.	.	.
60025	8281	1	The	the	DT
60025	8281	2	seat	seat	NN
60025	8281	3	,	,	,
60025	8281	4	for	for	IN
60025	8281	5	the	the	DT
60025	8281	6	carver	carver	NN
60025	8281	7	should	should	MD
60025	8281	8	be	be	VB
60025	8281	9	somewhat	somewhat	RB
60025	8281	10	elevated	elevated	JJ
60025	8281	11	above	above	IN
60025	8281	12	the	the	DT
60025	8281	13	other	other	JJ
60025	8281	14	chairs	chair	NNS
60025	8281	15	:	:	:
60025	8281	16	it	-PRON-	PRP
60025	8281	17	is	be	VBZ
60025	8281	18	extremely	extremely	RB
60025	8281	19	ungraceful	ungraceful	JJ
60025	8281	20	to	to	TO
60025	8281	21	carve	carve	VB
60025	8281	22	standing	standing	NN
60025	8281	23	,	,	,
60025	8281	24	and	and	CC
60025	8281	25	it	-PRON-	PRP
60025	8281	26	is	be	VBZ
60025	8281	27	rarely	rarely	RB
60025	8281	28	done	do	VBN
60025	8281	29	by	by	IN
60025	8281	30	any	any	DT
60025	8281	31	person	person	NN
60025	8281	32	accustomed	accustom	VBN
60025	8281	33	to	to	IN
60025	8281	34	the	the	DT
60025	8281	35	business	business	NN
60025	8281	36	.	.	.
60025	8282	1	Carving	carving	NN
60025	8282	2	depends	depend	VBZ
60025	8282	3	more	more	JJR
60025	8282	4	on	on	IN
60025	8282	5	skill	skill	NN
60025	8282	6	than	than	IN
60025	8282	7	on	on	IN
60025	8282	8	strength	strength	NN
60025	8282	9	.	.	.
60025	8283	1	We	-PRON-	PRP
60025	8283	2	have	have	VBP
60025	8283	3	seen	see	VBN
60025	8283	4	very	very	RB
60025	8283	5	small	small	JJ
60025	8283	6	women	woman	NNS
60025	8283	7	carve	carve	VBP
60025	8283	8	admirably	admirably	RB
60025	8283	9	sitting	sit	VBG
60025	8283	10	down	down	RB
60025	8283	11	;	;	:
60025	8283	12	and	and	CC
60025	8283	13	very	very	RB
60025	8283	14	tall	tall	JJ
60025	8283	15	men	man	NNS
60025	8283	16	who	who	WP
60025	8283	17	knew	know	VBD
60025	8283	18	not	not	RB
60025	8283	19	how	how	WRB
60025	8283	20	to	to	TO
60025	8283	21	cut	cut	VB
60025	8283	22	a	a	DT
60025	8283	23	piece	piece	NN
60025	8283	24	of	of	IN
60025	8283	25	beef	beef	NN
60025	8283	26	-	-	HYPH
60025	8283	27	steak	steak	NN
60025	8283	28	without	without	IN
60025	8283	29	rising	rise	VBG
60025	8283	30	on	on	IN
60025	8283	31	their	-PRON-	PRP$
60025	8283	32	feet	foot	NNS
60025	8283	33	to	to	TO
60025	8283	34	do	do	VB
60025	8283	35	it	-PRON-	PRP
60025	8283	36	.	.	.
60025	8284	1	The	the	DT
60025	8284	2	carving	carve	VBG
60025	8284	3	knife	knife	NN
60025	8284	4	should	should	MD
60025	8284	5	be	be	VB
60025	8284	6	very	very	RB
60025	8284	7	sharp	sharp	JJ
60025	8284	8	,	,	,
60025	8284	9	and	and	CC
60025	8284	10	not	not	RB
60025	8284	11	heavy	heavy	JJ
60025	8284	12	;	;	:
60025	8284	13	and	and	CC
60025	8284	14	it	-PRON-	PRP
60025	8284	15	should	should	MD
60025	8284	16	be	be	VB
60025	8284	17	held	hold	VBN
60025	8284	18	firmly	firmly	RB
60025	8284	19	in	in	IN
60025	8284	20	the	the	DT
60025	8284	21	hand	hand	NN
60025	8284	22	:	:	:
60025	8284	23	also	also	RB
60025	8284	24	the	the	DT
60025	8284	25	dish	dish	NN
60025	8284	26	should	should	MD
60025	8284	27	be	be	VB
60025	8284	28	not	not	RB
60025	8284	29	too	too	RB
60025	8284	30	far	far	RB
60025	8284	31	from	from	IN
60025	8284	32	the	the	DT
60025	8284	33	carver	carver	NN
60025	8284	34	.	.	.
60025	8285	1	It	-PRON-	PRP
60025	8285	2	is	be	VBZ
60025	8285	3	customary	customary	JJ
60025	8285	4	to	to	TO
60025	8285	5	help	help	VB
60025	8285	6	the	the	DT
60025	8285	7	fish	fish	NN
60025	8285	8	with	with	IN
60025	8285	9	a	a	DT
60025	8285	10	fish	fish	NN
60025	8285	11	trowel	trowel	NN
60025	8285	12	,	,	,
60025	8285	13	and	and	CC
60025	8285	14	not	not	RB
60025	8285	15	with	with	IN
60025	8285	16	a	a	DT
60025	8285	17	knife	knife	NN
60025	8285	18	.	.	.
60025	8286	1	The	the	DT
60025	8286	2	middle	middle	JJ
60025	8286	3	part	part	NN
60025	8286	4	of	of	IN
60025	8286	5	a	a	DT
60025	8286	6	fish	fish	NN
60025	8286	7	is	be	VBZ
60025	8286	8	generally	generally	RB
60025	8286	9	considered	consider	VBN
60025	8286	10	the	the	DT
60025	8286	11	best	good	JJS
60025	8286	12	.	.	.
60025	8287	1	In	in	IN
60025	8287	2	helping	help	VBG
60025	8287	3	it	-PRON-	PRP
60025	8287	4	,	,	,
60025	8287	5	avoid	avoid	VB
60025	8287	6	breaking	break	VBG
60025	8287	7	the	the	DT
60025	8287	8	flakes	flake	NNS
60025	8287	9	,	,	,
60025	8287	10	as	as	IN
60025	8287	11	that	that	DT
60025	8287	12	will	will	MD
60025	8287	13	give	give	VB
60025	8287	14	it	-PRON-	PRP
60025	8287	15	a	a	DT
60025	8287	16	mangled	mangle	VBN
60025	8287	17	appearance	appearance	NN
60025	8287	18	.	.	.
60025	8288	1	In	in	IN
60025	8288	2	carving	carve	VBG
60025	8288	3	ribs	rib	NNS
60025	8288	4	or	or	CC
60025	8288	5	sirloin	sirloin	NN
60025	8288	6	of	of	IN
60025	8288	7	beef	beef	NN
60025	8288	8	,	,	,
60025	8288	9	begin	begin	VB
60025	8288	10	by	by	IN
60025	8288	11	cutting	cut	VBG
60025	8288	12	thin	thin	JJ
60025	8288	13	slices	slice	NNS
60025	8288	14	off	off	IN
60025	8288	15	the	the	DT
60025	8288	16	side	side	NN
60025	8288	17	next	next	RB
60025	8288	18	to	to	IN
60025	8288	19	you	-PRON-	PRP
60025	8288	20	.	.	.
60025	8289	1	Afterwards	afterwards	RB
60025	8289	2	you	-PRON-	PRP
60025	8289	3	may	may	MD
60025	8289	4	cut	cut	VB
60025	8289	5	from	from	IN
60025	8289	6	the	the	DT
60025	8289	7	tender	tender	NN
60025	8289	8	-	-	HYPH
60025	8289	9	loin	loin	NN
60025	8289	10	,	,	,
60025	8289	11	or	or	CC
60025	8289	12	cross	cross	JJ
60025	8289	13	-	-	NN
60025	8289	14	part	part	NN
60025	8289	15	near	near	IN
60025	8289	16	the	the	DT
60025	8289	17	lower	low	JJR
60025	8289	18	end	end	NN
60025	8289	19	.	.	.
60025	8290	1	Do	do	VB
60025	8290	2	not	not	RB
60025	8290	3	send	send	VB
60025	8290	4	any	any	DT
60025	8290	5	one	one	NN
60025	8290	6	the	the	DT
60025	8290	7	outside	outside	JJ
60025	8290	8	piece	piece	NN
60025	8290	9	,	,	,
60025	8290	10	unless	unless	IN
60025	8290	11	you	-PRON-	PRP
60025	8290	12	know	know	VBP
60025	8290	13	that	that	IN
60025	8290	14	they	-PRON-	PRP
60025	8290	15	particularly	particularly	RB
60025	8290	16	wish	wish	VBP
60025	8290	17	it	-PRON-	PRP
60025	8290	18	.	.	.
60025	8291	1	In	in	IN
60025	8291	2	helping	help	VBG
60025	8291	3	beef	beef	NN
60025	8291	4	-	-	HYPH
60025	8291	5	steak	steak	NN
60025	8291	6	,	,	,
60025	8291	7	put	put	VB
60025	8291	8	none	none	NN
60025	8291	9	of	of	IN
60025	8291	10	the	the	DT
60025	8291	11	bone	bone	NN
60025	8291	12	on	on	IN
60025	8291	13	the	the	DT
60025	8291	14	plate	plate	NN
60025	8291	15	.	.	.
60025	8292	1	In	in	IN
60025	8292	2	cutting	cut	VBG
60025	8292	3	a	a	DT
60025	8292	4	round	round	NN
60025	8292	5	of	of	IN
60025	8292	6	corned	corn	VBN
60025	8292	7	beef	beef	NN
60025	8292	8	,	,	,
60025	8292	9	begin	begin	VB
60025	8292	10	at	at	IN
60025	8292	11	the	the	DT
60025	8292	12	top	top	NN
60025	8292	13	;	;	:
60025	8292	14	but	but	CC
60025	8292	15	lay	lie	VBD
60025	8292	16	aside	aside	RB
60025	8292	17	the	the	DT
60025	8292	18	first	first	JJ
60025	8292	19	cut	cut	NN
60025	8292	20	or	or	CC
60025	8292	21	outside	outside	IN
60025	8292	22	piece	piece	NN
60025	8292	23	,	,	,
60025	8292	24	and	and	CC
60025	8292	25	send	send	VB
60025	8292	26	it	-PRON-	PRP
60025	8292	27	to	to	IN
60025	8292	28	no	no	DT
60025	8292	29	one	one	NN
60025	8292	30	,	,	,
60025	8292	31	as	as	IN
60025	8292	32	it	-PRON-	PRP
60025	8292	33	is	be	VBZ
60025	8292	34	always	always	RB
60025	8292	35	dry	dry	JJ
60025	8292	36	and	and	CC
60025	8292	37	hard	hard	JJ
60025	8292	38	.	.	.
60025	8293	1	In	in	IN
60025	8293	2	a	a	DT
60025	8293	3	round	round	NN
60025	8293	4	of	of	IN
60025	8293	5	_	_	NNP
60025	8293	6	a	a	DT
60025	8293	7	-	-	HYPH
60025	8293	8	la	la	JJ
60025	8293	9	-	-	HYPH
60025	8293	10	mode	mode	NN
60025	8293	11	beef	beef	NN
60025	8293	12	_	_	NNP
60025	8293	13	,	,	,
60025	8293	14	the	the	DT
60025	8293	15	outside	outside	NN
60025	8293	16	is	be	VBZ
60025	8293	17	frequently	frequently	RB
60025	8293	18	preferred	prefer	VBN
60025	8293	19	.	.	.
60025	8294	1	In	in	IN
60025	8294	2	a	a	DT
60025	8294	3	leg	leg	NN
60025	8294	4	of	of	IN
60025	8294	5	mutton	mutton	NN
60025	8294	6	,	,	,
60025	8294	7	begin	begin	VB
60025	8294	8	across	across	IN
60025	8294	9	the	the	DT
60025	8294	10	middle	middle	NN
60025	8294	11	,	,	,
60025	8294	12	cutting	cut	VBG
60025	8294	13	the	the	DT
60025	8294	14	slices	slice	NNS
60025	8294	15	quite	quite	RB
60025	8294	16	down	down	RB
60025	8294	17	to	to	IN
60025	8294	18	the	the	DT
60025	8294	19	bone	bone	NN
60025	8294	20	.	.	.
60025	8295	1	The	the	DT
60025	8295	2	same	same	JJ
60025	8295	3	with	with	IN
60025	8295	4	a	a	DT
60025	8295	5	leg	leg	NN
60025	8295	6	of	of	IN
60025	8295	7	pork	pork	NN
60025	8295	8	or	or	CC
60025	8295	9	a	a	DT
60025	8295	10	ham	ham	NN
60025	8295	11	.	.	.
60025	8296	1	The	the	DT
60025	8296	2	latter	latter	JJ
60025	8296	3	should	should	MD
60025	8296	4	be	be	VB
60025	8296	5	cut	cut	VBN
60025	8296	6	in	in	IN
60025	8296	7	_	_	NNP
60025	8296	8	very	very	RB
60025	8296	9	thin	thin	JJ
60025	8296	10	_	_	NNP
60025	8296	11	slices	slice	NNS
60025	8296	12	,	,	,
60025	8296	13	as	as	IN
60025	8296	14	its	-PRON-	PRP$
60025	8296	15	flavour	flavour	NN
60025	8296	16	is	be	VBZ
60025	8296	17	spoiled	spoil	VBN
60025	8296	18	when	when	WRB
60025	8296	19	cut	cut	VBN
60025	8296	20	thick	thick	JJ
60025	8296	21	.	.	.
60025	8297	1	To	to	TO
60025	8297	2	taste	taste	VB
60025	8297	3	well	well	RB
60025	8297	4	,	,	,
60025	8297	5	a	a	DT
60025	8297	6	tongue	tongue	NN
60025	8297	7	should	should	MD
60025	8297	8	be	be	VB
60025	8297	9	cut	cut	VBN
60025	8297	10	crossways	crossway	NNS
60025	8297	11	in	in	IN
60025	8297	12	round	round	JJ
60025	8297	13	slices	slice	NNS
60025	8297	14	.	.	.
60025	8298	1	Cutting	cut	VBG
60025	8298	2	it	-PRON-	PRP
60025	8298	3	lengthwise	lengthwise	RB
60025	8298	4	(	(	-LRB-
60025	8298	5	though	though	IN
60025	8298	6	the	the	DT
60025	8298	7	practice	practice	NN
60025	8298	8	at	at	IN
60025	8298	9	many	many	JJ
60025	8298	10	tables	table	NNS
60025	8298	11	)	)	-RRB-
60025	8298	12	injures	injure	VBZ
60025	8298	13	the	the	DT
60025	8298	14	flavour	flavour	NN
60025	8298	15	.	.	.
60025	8299	1	The	the	DT
60025	8299	2	middle	middle	JJ
60025	8299	3	part	part	NN
60025	8299	4	of	of	IN
60025	8299	5	the	the	DT
60025	8299	6	tongue	tongue	NN
60025	8299	7	is	be	VBZ
60025	8299	8	the	the	DT
60025	8299	9	best	good	JJS
60025	8299	10	.	.	.
60025	8300	1	Do	do	VB
60025	8300	2	not	not	RB
60025	8300	3	help	help	VB
60025	8300	4	any	any	DT
60025	8300	5	one	one	CD
60025	8300	6	to	to	IN
60025	8300	7	a	a	DT
60025	8300	8	piece	piece	NN
60025	8300	9	of	of	IN
60025	8300	10	the	the	DT
60025	8300	11	root	root	NN
60025	8300	12	;	;	:
60025	8300	13	that	that	IN
60025	8300	14	,	,	,
60025	8300	15	being	be	VBG
60025	8300	16	by	by	IN
60025	8300	17	no	no	DT
60025	8300	18	means	means	NN
60025	8300	19	a	a	DT
60025	8300	20	favoured	favour	VBN
60025	8300	21	part	part	NN
60025	8300	22	,	,	,
60025	8300	23	is	be	VBZ
60025	8300	24	generally	generally	RB
60025	8300	25	left	leave	VBN
60025	8300	26	in	in	IN
60025	8300	27	the	the	DT
60025	8300	28	dish	dish	NN
60025	8300	29	.	.	.
60025	8301	1	In	in	IN
60025	8301	2	carving	carve	VBG
60025	8301	3	a	a	DT
60025	8301	4	fore	fore	JJ
60025	8301	5	-	-	HYPH
60025	8301	6	quarter	quarter	NN
60025	8301	7	of	of	IN
60025	8301	8	lamb	lamb	NNP
60025	8301	9	,	,	,
60025	8301	10	first	first	RB
60025	8301	11	separate	separate	VBP
60025	8301	12	the	the	DT
60025	8301	13	shoulder	shoulder	NN
60025	8301	14	part	part	NN
60025	8301	15	from	from	IN
60025	8301	16	the	the	DT
60025	8301	17	breast	breast	NN
60025	8301	18	and	and	CC
60025	8301	19	ribs	rib	NNS
60025	8301	20	,	,	,
60025	8301	21	by	by	IN
60025	8301	22	passing	pass	VBG
60025	8301	23	the	the	DT
60025	8301	24	knife	knife	NN
60025	8301	25	under	under	IN
60025	8301	26	,	,	,
60025	8301	27	and	and	CC
60025	8301	28	then	then	RB
60025	8301	29	divide	divide	VB
60025	8301	30	the	the	DT
60025	8301	31	ribs	rib	NNS
60025	8301	32	.	.	.
60025	8302	1	If	if	IN
60025	8302	2	the	the	DT
60025	8302	3	lamb	lamb	NN
60025	8302	4	is	be	VBZ
60025	8302	5	large	large	JJ
60025	8302	6	,	,	,
60025	8302	7	have	have	VB
60025	8302	8	another	another	DT
60025	8302	9	dish	dish	NN
60025	8302	10	brought	bring	VBN
60025	8302	11	to	to	TO
60025	8302	12	put	put	VB
60025	8302	13	the	the	DT
60025	8302	14	shoulder	shoulder	NN
60025	8302	15	in	in	RP
60025	8302	16	.	.	.
60025	8303	1	For	for	IN
60025	8303	2	a	a	DT
60025	8303	3	loin	loin	NN
60025	8303	4	of	of	IN
60025	8303	5	veal	veal	NN
60025	8303	6	,	,	,
60025	8303	7	begin	begin	VB
60025	8303	8	near	near	IN
60025	8303	9	the	the	DT
60025	8303	10	smallest	small	JJS
60025	8303	11	end	end	NN
60025	8303	12	,	,	,
60025	8303	13	and	and	CC
60025	8303	14	separate	separate	VB
60025	8303	15	the	the	DT
60025	8303	16	ribs	rib	NNS
60025	8303	17	;	;	,
60025	8303	18	helping	help	VBG
60025	8303	19	a	a	DT
60025	8303	20	part	part	NN
60025	8303	21	of	of	IN
60025	8303	22	the	the	DT
60025	8303	23	kidney	kidney	NN
60025	8303	24	(	(	-LRB-
60025	8303	25	as	as	RB
60025	8303	26	far	far	RB
60025	8303	27	as	as	IN
60025	8303	28	it	-PRON-	PRP
60025	8303	29	will	will	MD
60025	8303	30	go	go	VB
60025	8303	31	)	)	-RRB-
60025	8303	32	with	with	IN
60025	8303	33	each	each	DT
60025	8303	34	piece	piece	NN
60025	8303	35	.	.	.
60025	8304	1	Carve	carve	VB
60025	8304	2	a	a	DT
60025	8304	3	loin	loin	NN
60025	8304	4	of	of	IN
60025	8304	5	pork	pork	NN
60025	8304	6	or	or	CC
60025	8304	7	mutton	mutton	NN
60025	8304	8	in	in	IN
60025	8304	9	the	the	DT
60025	8304	10	same	same	JJ
60025	8304	11	manner	manner	NN
60025	8304	12	.	.	.
60025	8305	1	In	in	IN
60025	8305	2	carving	carve	VBG
60025	8305	3	a	a	DT
60025	8305	4	fillet	fillet	NN
60025	8305	5	of	of	IN
60025	8305	6	veal	veal	NN
60025	8305	7	,	,	,
60025	8305	8	begin	begin	VB
60025	8305	9	at	at	IN
60025	8305	10	the	the	DT
60025	8305	11	top	top	NN
60025	8305	12	.	.	.
60025	8306	1	Many	many	JJ
60025	8306	2	persons	person	NNS
60025	8306	3	prefer	prefer	VBP
60025	8306	4	the	the	DT
60025	8306	5	first	first	JJ
60025	8306	6	cut	cut	NN
60025	8306	7	or	or	CC
60025	8306	8	outside	outside	JJ
60025	8306	9	piece	piece	NN
60025	8306	10	.	.	.
60025	8307	1	Help	help	VB
60025	8307	2	a	a	DT
60025	8307	3	portion	portion	NN
60025	8307	4	of	of	IN
60025	8307	5	the	the	DT
60025	8307	6	stuffing	stuffing	NN
60025	8307	7	with	with	IN
60025	8307	8	each	each	DT
60025	8307	9	slice	slice	NN
60025	8307	10	.	.	.
60025	8308	1	In	in	IN
60025	8308	2	a	a	DT
60025	8308	3	breast	breast	NN
60025	8308	4	of	of	IN
60025	8308	5	veal	veal	NN
60025	8308	6	,	,	,
60025	8308	7	there	there	EX
60025	8308	8	are	be	VBP
60025	8308	9	two	two	CD
60025	8308	10	parts	part	NNS
60025	8308	11	very	very	RB
60025	8308	12	different	different	JJ
60025	8308	13	in	in	IN
60025	8308	14	quality	quality	NN
60025	8308	15	,	,	,
60025	8308	16	the	the	DT
60025	8308	17	ribs	rib	NNS
60025	8308	18	and	and	CC
60025	8308	19	the	the	DT
60025	8308	20	brisket	brisket	NN
60025	8308	21	.	.	.
60025	8309	1	You	-PRON-	PRP
60025	8309	2	will	will	MD
60025	8309	3	easily	easily	RB
60025	8309	4	perceive	perceive	VB
60025	8309	5	the	the	DT
60025	8309	6	division	division	NN
60025	8309	7	;	;	:
60025	8309	8	enter	enter	VB
60025	8309	9	your	-PRON-	PRP$
60025	8309	10	knife	knife	NN
60025	8309	11	at	at	IN
60025	8309	12	it	-PRON-	PRP
60025	8309	13	,	,	,
60025	8309	14	and	and	CC
60025	8309	15	cut	cut	VBD
60025	8309	16	through	through	RP
60025	8309	17	,	,	,
60025	8309	18	which	which	WDT
60025	8309	19	will	will	MD
60025	8309	20	separate	separate	VB
60025	8309	21	the	the	DT
60025	8309	22	two	two	CD
60025	8309	23	parts	part	NNS
60025	8309	24	.	.	.
60025	8310	1	Ask	ask	VB
60025	8310	2	the	the	DT
60025	8310	3	persons	person	NNS
60025	8310	4	you	-PRON-	PRP
60025	8310	5	are	be	VBP
60025	8310	6	going	go	VBG
60025	8310	7	to	to	TO
60025	8310	8	help	help	VB
60025	8310	9	,	,	,
60025	8310	10	whether	whether	IN
60025	8310	11	they	-PRON-	PRP
60025	8310	12	prefer	prefer	VBP
60025	8310	13	a	a	DT
60025	8310	14	rib	rib	NN
60025	8310	15	,	,	,
60025	8310	16	or	or	CC
60025	8310	17	a	a	DT
60025	8310	18	piece	piece	NN
60025	8310	19	of	of	IN
60025	8310	20	the	the	DT
60025	8310	21	brisket	brisket	NN
60025	8310	22	.	.	.
60025	8311	1	For	for	IN
60025	8311	2	a	a	DT
60025	8311	3	haunch	haunch	NN
60025	8311	4	of	of	IN
60025	8311	5	venison	venison	NNP
60025	8311	6	,	,	,
60025	8311	7	first	first	RB
60025	8311	8	make	make	VB
60025	8311	9	a	a	DT
60025	8311	10	deep	deep	JJ
60025	8311	11	incision	incision	NN
60025	8311	12	,	,	,
60025	8311	13	by	by	IN
60025	8311	14	passing	pass	VBG
60025	8311	15	your	-PRON-	PRP$
60025	8311	16	knife	knife	NN
60025	8311	17	all	all	RB
60025	8311	18	along	along	IN
60025	8311	19	the	the	DT
60025	8311	20	side	side	NN
60025	8311	21	,	,	,
60025	8311	22	cutting	cut	VBG
60025	8311	23	quite	quite	RB
60025	8311	24	down	down	RB
60025	8311	25	to	to	IN
60025	8311	26	the	the	DT
60025	8311	27	bone	bone	NN
60025	8311	28	.	.	.
60025	8312	1	This	this	DT
60025	8312	2	is	be	VBZ
60025	8312	3	to	to	TO
60025	8312	4	let	let	VB
60025	8312	5	out	out	RP
60025	8312	6	the	the	DT
60025	8312	7	gravy	gravy	NN
60025	8312	8	.	.	.
60025	8313	1	Then	then	RB
60025	8313	2	turn	turn	VB
60025	8313	3	the	the	DT
60025	8313	4	broad	broad	JJ
60025	8313	5	end	end	NN
60025	8313	6	of	of	IN
60025	8313	7	the	the	DT
60025	8313	8	haunch	haunch	NN
60025	8313	9	towards	towards	IN
60025	8313	10	you	-PRON-	PRP
60025	8313	11	,	,	,
60025	8313	12	and	and	CC
60025	8313	13	cut	cut	VBD
60025	8313	14	it	-PRON-	PRP
60025	8313	15	as	as	RB
60025	8313	16	deep	deep	RB
60025	8313	17	as	as	IN
60025	8313	18	you	-PRON-	PRP
60025	8313	19	can	can	MD
60025	8313	20	,	,	,
60025	8313	21	in	in	IN
60025	8313	22	thin	thin	JJ
60025	8313	23	,	,	,
60025	8313	24	smooth	smooth	JJ
60025	8313	25	slices	slice	NNS
60025	8313	26	,	,	,
60025	8313	27	allowing	allow	VBG
60025	8313	28	some	some	DT
60025	8313	29	of	of	IN
60025	8313	30	the	the	DT
60025	8313	31	fat	fat	NN
60025	8313	32	to	to	IN
60025	8313	33	each	each	DT
60025	8313	34	person	person	NN
60025	8313	35	.	.	.
60025	8314	1	For	for	IN
60025	8314	2	a	a	DT
60025	8314	3	saddle	saddle	NN
60025	8314	4	of	of	IN
60025	8314	5	venison	venison	NNP
60025	8314	6	,	,	,
60025	8314	7	or	or	CC
60025	8314	8	of	of	IN
60025	8314	9	mutton	mutton	NN
60025	8314	10	,	,	,
60025	8314	11	cut	cut	VBN
60025	8314	12	from	from	IN
60025	8314	13	the	the	DT
60025	8314	14	tail	tail	NN
60025	8314	15	to	to	IN
60025	8314	16	the	the	DT
60025	8314	17	other	other	JJ
60025	8314	18	end	end	NN
60025	8314	19	on	on	IN
60025	8314	20	each	each	DT
60025	8314	21	side	side	NN
60025	8314	22	of	of	IN
60025	8314	23	the	the	DT
60025	8314	24	back	back	NN
60025	8314	25	-	-	HYPH
60025	8314	26	bone	bone	NN
60025	8314	27	,	,	,
60025	8314	28	making	make	VBG
60025	8314	29	very	very	RB
60025	8314	30	thin	thin	JJ
60025	8314	31	slices	slice	NNS
60025	8314	32	,	,	,
60025	8314	33	and	and	CC
60025	8314	34	sending	send	VBG
60025	8314	35	some	some	DT
60025	8314	36	fat	fat	NN
60025	8314	37	with	with	IN
60025	8314	38	each	each	DT
60025	8314	39	.	.	.
60025	8315	1	Venison	Venison	NNP
60025	8315	2	and	and	CC
60025	8315	3	roast	roast	NNP
60025	8315	4	mutton	mutton	NNP
60025	8315	5	chill	chill	NN
60025	8315	6	very	very	RB
60025	8315	7	soon	soon	RB
60025	8315	8	,	,	,
60025	8315	9	therefore	therefore	RB
60025	8315	10	it	-PRON-	PRP
60025	8315	11	is	be	VBZ
60025	8315	12	usual	usual	JJ
60025	8315	13	to	to	TO
60025	8315	14	eat	eat	VB
60025	8315	15	it	-PRON-	PRP
60025	8315	16	with	with	IN
60025	8315	17	iron	iron	NN
60025	8315	18	heaters	heater	NNS
60025	8315	19	under	under	IN
60025	8315	20	the	the	DT
60025	8315	21	plates	plate	NNS
60025	8315	22	.	.	.
60025	8316	1	Some	some	DT
60025	8316	2	heaters	heater	NNS
60025	8316	3	are	be	VBP
60025	8316	4	made	make	VBN
60025	8316	5	to	to	TO
60025	8316	6	contain	contain	VB
60025	8316	7	hot	hot	JJ
60025	8316	8	coals	coal	NNS
60025	8316	9	,	,	,
60025	8316	10	others	other	NNS
60025	8316	11	are	be	VBP
60025	8316	12	kept	keep	VBN
60025	8316	13	warm	warm	JJ
60025	8316	14	with	with	IN
60025	8316	15	boiling	boiling	NN
60025	8316	16	water	water	NN
60025	8316	17	,	,	,
60025	8316	18	and	and	CC
60025	8316	19	some	some	DT
60025	8316	20	are	be	VBP
60025	8316	21	heated	heat	VBN
60025	8316	22	by	by	IN
60025	8316	23	spirits	spirit	NNS
60025	8316	24	of	of	IN
60025	8316	25	wine	wine	NN
60025	8316	26	;	;	:
60025	8316	27	the	the	DT
60025	8316	28	last	last	JJ
60025	8316	29	is	be	VBZ
60025	8316	30	a	a	DT
60025	8316	31	very	very	RB
60025	8316	32	exceptionable	exceptionable	JJ
60025	8316	33	mode	mode	NN
60025	8316	34	,	,	,
60025	8316	35	as	as	IN
60025	8316	36	the	the	DT
60025	8316	37	blue	blue	JJ
60025	8316	38	blaze	blaze	NN
60025	8316	39	flaming	flame	VBG
60025	8316	40	out	out	RP
60025	8316	41	all	all	RB
60025	8316	42	around	around	IN
60025	8316	43	the	the	DT
60025	8316	44	plate	plate	NN
60025	8316	45	,	,	,
60025	8316	46	is	be	VBZ
60025	8316	47	to	to	IN
60025	8316	48	many	many	JJ
60025	8316	49	persons	person	NNS
60025	8316	50	frightful	frightful	JJ
60025	8316	51	.	.	.
60025	8317	1	Currant	currant	JJ
60025	8317	2	jelly	jelly	NN
60025	8317	3	is	be	VBZ
60025	8317	4	an	an	DT
60025	8317	5	indispensable	indispensable	JJ
60025	8317	6	appendage	appendage	NN
60025	8317	7	to	to	IN
60025	8317	8	venison	venison	NNP
60025	8317	9	,	,	,
60025	8317	10	and	and	CC
60025	8317	11	to	to	TO
60025	8317	12	roast	roast	VB
60025	8317	13	mutton	mutton	NN
60025	8317	14	,	,	,
60025	8317	15	and	and	CC
60025	8317	16	to	to	IN
60025	8317	17	ducks	duck	NNS
60025	8317	18	.	.	.
60025	8318	1	A	a	DT
60025	8318	2	young	young	JJ
60025	8318	3	pig	pig	NN
60025	8318	4	is	be	VBZ
60025	8318	5	most	most	RBS
60025	8318	6	generally	generally	RB
60025	8318	7	divided	divide	VBN
60025	8318	8	before	before	IN
60025	8318	9	it	-PRON-	PRP
60025	8318	10	comes	come	VBZ
60025	8318	11	to	to	IN
60025	8318	12	table	table	NN
60025	8318	13	,	,	,
60025	8318	14	in	in	IN
60025	8318	15	which	which	WDT
60025	8318	16	case	case	NN
60025	8318	17	,	,	,
60025	8318	18	it	-PRON-	PRP
60025	8318	19	is	be	VBZ
60025	8318	20	not	not	RB
60025	8318	21	customary	customary	JJ
60025	8318	22	to	to	TO
60025	8318	23	send	send	VB
60025	8318	24	in	in	IN
60025	8318	25	the	the	DT
60025	8318	26	head	head	NN
60025	8318	27	,	,	,
60025	8318	28	as	as	IN
60025	8318	29	to	to	IN
60025	8318	30	many	many	JJ
60025	8318	31	persons	person	NNS
60025	8318	32	it	-PRON-	PRP
60025	8318	33	is	be	VBZ
60025	8318	34	a	a	DT
60025	8318	35	revolting	revolting	JJ
60025	8318	36	spectacle	spectacle	NN
60025	8318	37	after	after	IN
60025	8318	38	it	-PRON-	PRP
60025	8318	39	is	be	VBZ
60025	8318	40	cut	cut	VBN
60025	8318	41	off	off	RP
60025	8318	42	.	.	.
60025	8319	1	When	when	WRB
60025	8319	2	served	serve	VBN
60025	8319	3	up	up	RP
60025	8319	4	whole	whole	RB
60025	8319	5	,	,	,
60025	8319	6	first	first	RB
60025	8319	7	separate	separate	VB
60025	8319	8	the	the	DT
60025	8319	9	head	head	NN
60025	8319	10	from	from	IN
60025	8319	11	the	the	DT
60025	8319	12	shoulders	shoulder	NNS
60025	8319	13	,	,	,
60025	8319	14	then	then	RB
60025	8319	15	cut	cut	VBD
60025	8319	16	off	off	RP
60025	8319	17	the	the	DT
60025	8319	18	limbs	limb	NNS
60025	8319	19	,	,	,
60025	8319	20	and	and	CC
60025	8319	21	then	then	RB
60025	8319	22	divide	divide	VB
60025	8319	23	the	the	DT
60025	8319	24	ribs	rib	NNS
60025	8319	25	.	.	.
60025	8320	1	Help	help	VB
60025	8320	2	some	some	DT
60025	8320	3	of	of	IN
60025	8320	4	the	the	DT
60025	8320	5	stuffing	stuffing	NN
60025	8320	6	with	with	IN
60025	8320	7	each	each	DT
60025	8320	8	piece	piece	NN
60025	8320	9	.	.	.
60025	8321	1	To	to	TO
60025	8321	2	carve	carve	VB
60025	8321	3	a	a	DT
60025	8321	4	fowl	fowl	NN
60025	8321	5	,	,	,
60025	8321	6	begin	begin	VB
60025	8321	7	by	by	IN
60025	8321	8	sticking	stick	VBG
60025	8321	9	your	-PRON-	PRP$
60025	8321	10	fork	fork	NN
60025	8321	11	in	in	IN
60025	8321	12	the	the	DT
60025	8321	13	pinion	pinion	NN
60025	8321	14	,	,	,
60025	8321	15	and	and	CC
60025	8321	16	drawing	draw	VBG
60025	8321	17	it	-PRON-	PRP
60025	8321	18	towards	towards	IN
60025	8321	19	the	the	DT
60025	8321	20	leg	leg	NN
60025	8321	21	;	;	:
60025	8321	22	and	and	CC
60025	8321	23	then	then	RB
60025	8321	24	passing	pass	VBG
60025	8321	25	your	-PRON-	PRP$
60025	8321	26	knife	knife	NN
60025	8321	27	underneath	underneath	RB
60025	8321	28	,	,	,
60025	8321	29	take	take	VB
60025	8321	30	off	off	RP
60025	8321	31	the	the	DT
60025	8321	32	wing	wing	NN
60025	8321	33	at	at	IN
60025	8321	34	the	the	DT
60025	8321	35	joint	joint	NN
60025	8321	36	.	.	.
60025	8322	1	Next	next	RB
60025	8322	2	,	,	,
60025	8322	3	slip	slip	VB
60025	8322	4	your	-PRON-	PRP$
60025	8322	5	knife	knife	NN
60025	8322	6	between	between	IN
60025	8322	7	the	the	DT
60025	8322	8	leg	leg	NN
60025	8322	9	and	and	CC
60025	8322	10	the	the	DT
60025	8322	11	body	body	NN
60025	8322	12	,	,	,
60025	8322	13	to	to	TO
60025	8322	14	cut	cut	VB
60025	8322	15	through	through	IN
60025	8322	16	the	the	DT
60025	8322	17	joint	joint	NN
60025	8322	18	;	;	:
60025	8322	19	and	and	CC
60025	8322	20	with	with	IN
60025	8322	21	the	the	DT
60025	8322	22	fork	fork	NN
60025	8322	23	,	,	,
60025	8322	24	turn	turn	VB
60025	8322	25	the	the	DT
60025	8322	26	leg	leg	NN
60025	8322	27	back	back	RP
60025	8322	28	,	,	,
60025	8322	29	and	and	CC
60025	8322	30	the	the	DT
60025	8322	31	joint	joint	NN
60025	8322	32	will	will	MD
60025	8322	33	give	give	VB
60025	8322	34	way	way	NN
60025	8322	35	.	.	.
60025	8323	1	Then	then	RB
60025	8323	2	take	take	VB
60025	8323	3	off	off	RP
60025	8323	4	the	the	DT
60025	8323	5	other	other	JJ
60025	8323	6	wing	wing	NN
60025	8323	7	and	and	CC
60025	8323	8	leg	leg	NN
60025	8323	9	.	.	.
60025	8324	1	If	if	IN
60025	8324	2	the	the	DT
60025	8324	3	fowl	fowl	NN
60025	8324	4	has	have	VBZ
60025	8324	5	been	be	VBN
60025	8324	6	trussed	truss	VBN
60025	8324	7	(	(	-LRB-
60025	8324	8	as	as	IN
60025	8324	9	it	-PRON-	PRP
60025	8324	10	ought	ought	MD
60025	8324	11	to	to	TO
60025	8324	12	be	be	VB
60025	8324	13	)	)	-RRB-
60025	8324	14	with	with	IN
60025	8324	15	the	the	DT
60025	8324	16	liver	liver	NN
60025	8324	17	and	and	CC
60025	8324	18	gizzard	gizzard	NNP
60025	8324	19	,	,	,
60025	8324	20	help	help	VB
60025	8324	21	the	the	DT
60025	8324	22	liver	liver	NN
60025	8324	23	with	with	IN
60025	8324	24	one	one	CD
60025	8324	25	wing	wing	NN
60025	8324	26	,	,	,
60025	8324	27	and	and	CC
60025	8324	28	the	the	DT
60025	8324	29	gizzard	gizzard	NN
60025	8324	30	with	with	IN
60025	8324	31	the	the	DT
60025	8324	32	other	other	JJ
60025	8324	33	.	.	.
60025	8325	1	The	the	DT
60025	8325	2	liver	liver	NN
60025	8325	3	wing	wing	NN
60025	8325	4	is	be	VBZ
60025	8325	5	considered	consider	VBN
60025	8325	6	the	the	DT
60025	8325	7	best	good	JJS
60025	8325	8	.	.	.
60025	8326	1	After	after	IN
60025	8326	2	the	the	DT
60025	8326	3	limbs	limb	NNS
60025	8326	4	are	be	VBP
60025	8326	5	taken	take	VBN
60025	8326	6	off	off	RP
60025	8326	7	,	,	,
60025	8326	8	enter	enter	VB
60025	8326	9	your	-PRON-	PRP$
60025	8326	10	knife	knife	NN
60025	8326	11	into	into	IN
60025	8326	12	the	the	DT
60025	8326	13	top	top	NN
60025	8326	14	of	of	IN
60025	8326	15	the	the	DT
60025	8326	16	breast	breast	NN
60025	8326	17	,	,	,
60025	8326	18	and	and	CC
60025	8326	19	cut	cut	VBD
60025	8326	20	under	under	IN
60025	8326	21	the	the	DT
60025	8326	22	merry	merry	NN
60025	8326	23	-	-	HYPH
60025	8326	24	thought	thought	NN
60025	8326	25	,	,	,
60025	8326	26	so	so	IN
60025	8326	27	as	as	IN
60025	8326	28	to	to	TO
60025	8326	29	loosen	loosen	VB
60025	8326	30	it	-PRON-	PRP
60025	8326	31	,	,	,
60025	8326	32	lifting	lift	VBG
60025	8326	33	it	-PRON-	PRP
60025	8326	34	with	with	IN
60025	8326	35	your	-PRON-	PRP$
60025	8326	36	fork	fork	NN
60025	8326	37	.	.	.
60025	8327	1	Afterwards	afterwards	RB
60025	8327	2	cut	cut	VBD
60025	8327	3	slices	slice	NNS
60025	8327	4	from	from	IN
60025	8327	5	both	both	DT
60025	8327	6	sides	side	NNS
60025	8327	7	of	of	IN
60025	8327	8	the	the	DT
60025	8327	9	breast	breast	NN
60025	8327	10	.	.	.
60025	8328	1	Next	next	RB
60025	8328	2	take	take	VB
60025	8328	3	off	off	RP
60025	8328	4	the	the	DT
60025	8328	5	collar	collar	NN
60025	8328	6	-	-	HYPH
60025	8328	7	bones	bone	NNS
60025	8328	8	,	,	,
60025	8328	9	which	which	WDT
60025	8328	10	lie	lie	VBP
60025	8328	11	on	on	IN
60025	8328	12	each	each	DT
60025	8328	13	side	side	NN
60025	8328	14	of	of	IN
60025	8328	15	the	the	DT
60025	8328	16	merry	merry	NN
60025	8328	17	-	-	HYPH
60025	8328	18	thought	thought	NN
60025	8328	19	,	,	,
60025	8328	20	and	and	CC
60025	8328	21	then	then	RB
60025	8328	22	separate	separate	VB
60025	8328	23	the	the	DT
60025	8328	24	side	side	NN
60025	8328	25	-	-	HYPH
60025	8328	26	bones	bone	NNS
60025	8328	27	from	from	IN
60025	8328	28	the	the	DT
60025	8328	29	back	back	NN
60025	8328	30	.	.	.
60025	8329	1	The	the	DT
60025	8329	2	breast	breast	NN
60025	8329	3	and	and	CC
60025	8329	4	wings	wing	NNS
60025	8329	5	are	be	VBP
60025	8329	6	considered	consider	VBN
60025	8329	7	as	as	IN
60025	8329	8	the	the	DT
60025	8329	9	most	most	RBS
60025	8329	10	delicate	delicate	JJ
60025	8329	11	parts	part	NNS
60025	8329	12	of	of	IN
60025	8329	13	the	the	DT
60025	8329	14	fowl	fowl	NN
60025	8329	15	;	;	:
60025	8329	16	the	the	DT
60025	8329	17	back	back	NN
60025	8329	18	,	,	,
60025	8329	19	as	as	IN
60025	8329	20	the	the	DT
60025	8329	21	least	least	JJS
60025	8329	22	desirable	desirable	JJ
60025	8329	23	,	,	,
60025	8329	24	is	be	VBZ
60025	8329	25	generally	generally	RB
60025	8329	26	left	leave	VBN
60025	8329	27	in	in	IN
60025	8329	28	the	the	DT
60025	8329	29	dish	dish	NN
60025	8329	30	.	.	.
60025	8330	1	Some	some	DT
60025	8330	2	persons	person	NNS
60025	8330	3	,	,	,
60025	8330	4	in	in	IN
60025	8330	5	carving	carve	VBG
60025	8330	6	a	a	DT
60025	8330	7	fowl	fowl	NN
60025	8330	8	,	,	,
60025	8330	9	find	find	VB
60025	8330	10	it	-PRON-	PRP
60025	8330	11	more	more	RBR
60025	8330	12	convenient	convenient	JJ
60025	8330	13	to	to	TO
60025	8330	14	take	take	VB
60025	8330	15	it	-PRON-	PRP
60025	8330	16	on	on	IN
60025	8330	17	a	a	DT
60025	8330	18	plate	plate	NN
60025	8330	19	,	,	,
60025	8330	20	and	and	CC
60025	8330	21	as	as	IN
60025	8330	22	they	-PRON-	PRP
60025	8330	23	separate	separate	VBP
60025	8330	24	it	-PRON-	PRP
60025	8330	25	,	,	,
60025	8330	26	return	return	VB
60025	8330	27	each	each	DT
60025	8330	28	part	part	NN
60025	8330	29	to	to	IN
60025	8330	30	the	the	DT
60025	8330	31	dish	dish	NN
60025	8330	32	;	;	:
60025	8330	33	but	but	CC
60025	8330	34	this	this	DT
60025	8330	35	is	be	VBZ
60025	8330	36	not	not	RB
60025	8330	37	now	now	RB
60025	8330	38	the	the	DT
60025	8330	39	usual	usual	JJ
60025	8330	40	way	way	NN
60025	8330	41	.	.	.
60025	8331	1	A	a	DT
60025	8331	2	turkey	turkey	NN
60025	8331	3	is	be	VBZ
60025	8331	4	carved	carve	VBN
60025	8331	5	in	in	IN
60025	8331	6	the	the	DT
60025	8331	7	same	same	JJ
60025	8331	8	manner	manner	NN
60025	8331	9	as	as	IN
60025	8331	10	a	a	DT
60025	8331	11	fowl	fowl	NN
60025	8331	12	;	;	:
60025	8331	13	except	except	IN
60025	8331	14	that	that	IN
60025	8331	15	the	the	DT
60025	8331	16	legs	leg	NNS
60025	8331	17	and	and	CC
60025	8331	18	wings	wing	NNS
60025	8331	19	being	be	VBG
60025	8331	20	larger	large	JJR
60025	8331	21	,	,	,
60025	8331	22	are	be	VBP
60025	8331	23	separated	separate	VBN
60025	8331	24	at	at	IN
60025	8331	25	the	the	DT
60025	8331	26	lower	low	JJR
60025	8331	27	joint	joint	NN
60025	8331	28	.	.	.
60025	8332	1	The	the	DT
60025	8332	2	lower	low	JJR
60025	8332	3	part	part	NN
60025	8332	4	of	of	IN
60025	8332	5	the	the	DT
60025	8332	6	leg	leg	NN
60025	8332	7	,	,	,
60025	8332	8	(	(	-LRB-
60025	8332	9	or	or	CC
60025	8332	10	drumstick	drumstick	NNP
60025	8332	11	,	,	,
60025	8332	12	as	as	IN
60025	8332	13	it	-PRON-	PRP
60025	8332	14	is	be	VBZ
60025	8332	15	called	call	VBN
60025	8332	16	,	,	,
60025	8332	17	)	)	-RRB-
60025	8332	18	being	be	VBG
60025	8332	19	hard	hard	JJ
60025	8332	20	,	,	,
60025	8332	21	tough	tough	JJ
60025	8332	22	,	,	,
60025	8332	23	and	and	CC
60025	8332	24	stringy	stringy	NNP
60025	8332	25	,	,	,
60025	8332	26	is	be	VBZ
60025	8332	27	never	never	RB
60025	8332	28	helped	help	VBN
60025	8332	29	to	to	IN
60025	8332	30	any	any	DT
60025	8332	31	one	one	CD
60025	8332	32	,	,	,
60025	8332	33	but	but	CC
60025	8332	34	allowed	allow	VBN
60025	8332	35	to	to	TO
60025	8332	36	remain	remain	VB
60025	8332	37	on	on	IN
60025	8332	38	the	the	DT
60025	8332	39	dish	dish	NN
60025	8332	40	.	.	.
60025	8333	1	First	first	RB
60025	8333	2	cut	cut	VB
60025	8333	3	off	off	RP
60025	8333	4	the	the	DT
60025	8333	5	wing	wing	NN
60025	8333	6	,	,	,
60025	8333	7	leg	leg	NN
60025	8333	8	,	,	,
60025	8333	9	and	and	CC
60025	8333	10	breast	breast	NN
60025	8333	11	from	from	IN
60025	8333	12	one	one	CD
60025	8333	13	side	side	NN
60025	8333	14	;	;	:
60025	8333	15	then	then	RB
60025	8333	16	turn	turn	VB
60025	8333	17	the	the	DT
60025	8333	18	turkey	turkey	NN
60025	8333	19	over	over	RP
60025	8333	20	,	,	,
60025	8333	21	and	and	CC
60025	8333	22	cut	cut	VBD
60025	8333	23	them	-PRON-	PRP
60025	8333	24	off	off	RP
60025	8333	25	from	from	IN
60025	8333	26	the	the	DT
60025	8333	27	other	other	JJ
60025	8333	28	.	.	.
60025	8334	1	To	to	TO
60025	8334	2	carve	carve	VB
60025	8334	3	a	a	DT
60025	8334	4	goose	goose	NN
60025	8334	5	,	,	,
60025	8334	6	separate	separate	VB
60025	8334	7	the	the	DT
60025	8334	8	leg	leg	NN
60025	8334	9	from	from	IN
60025	8334	10	the	the	DT
60025	8334	11	body	body	NN
60025	8334	12	,	,	,
60025	8334	13	by	by	IN
60025	8334	14	putting	put	VBG
60025	8334	15	the	the	DT
60025	8334	16	fork	fork	NN
60025	8334	17	into	into	IN
60025	8334	18	the	the	DT
60025	8334	19	small	small	JJ
60025	8334	20	end	end	NN
60025	8334	21	of	of	IN
60025	8334	22	the	the	DT
60025	8334	23	limb	limb	NN
60025	8334	24	;	;	,
60025	8334	25	pressing	press	VBG
60025	8334	26	it	-PRON-	PRP
60025	8334	27	close	close	JJ
60025	8334	28	to	to	IN
60025	8334	29	the	the	DT
60025	8334	30	body	body	NN
60025	8334	31	,	,	,
60025	8334	32	and	and	CC
60025	8334	33	then	then	RB
60025	8334	34	passing	pass	VBG
60025	8334	35	the	the	DT
60025	8334	36	knife	knife	NN
60025	8334	37	under	under	IN
60025	8334	38	,	,	,
60025	8334	39	and	and	CC
60025	8334	40	turning	turn	VBG
60025	8334	41	the	the	DT
60025	8334	42	leg	leg	NN
60025	8334	43	back	back	RB
60025	8334	44	,	,	,
60025	8334	45	as	as	IN
60025	8334	46	you	-PRON-	PRP
60025	8334	47	cut	cut	VBD
60025	8334	48	through	through	IN
60025	8334	49	the	the	DT
60025	8334	50	joint	joint	NN
60025	8334	51	.	.	.
60025	8335	1	To	to	TO
60025	8335	2	take	take	VB
60025	8335	3	off	off	RP
60025	8335	4	the	the	DT
60025	8335	5	wing	wing	NN
60025	8335	6	,	,	,
60025	8335	7	put	put	VB
60025	8335	8	your	-PRON-	PRP$
60025	8335	9	fork	fork	NN
60025	8335	10	into	into	IN
60025	8335	11	the	the	DT
60025	8335	12	small	small	JJ
60025	8335	13	end	end	NN
60025	8335	14	of	of	IN
60025	8335	15	the	the	DT
60025	8335	16	pinion	pinion	NN
60025	8335	17	,	,	,
60025	8335	18	and	and	CC
60025	8335	19	press	press	VB
60025	8335	20	it	-PRON-	PRP
60025	8335	21	closely	closely	RB
60025	8335	22	to	to	IN
60025	8335	23	the	the	DT
60025	8335	24	body	body	NN
60025	8335	25	;	;	:
60025	8335	26	then	then	RB
60025	8335	27	slip	slip	VB
60025	8335	28	the	the	DT
60025	8335	29	knife	knife	NN
60025	8335	30	under	under	IN
60025	8335	31	,	,	,
60025	8335	32	and	and	CC
60025	8335	33	separate	separate	VB
60025	8335	34	the	the	DT
60025	8335	35	joint	joint	NN
60025	8335	36	.	.	.
60025	8336	1	Next	next	JJ
60025	8336	2	cut	cut	NN
60025	8336	3	under	under	IN
60025	8336	4	the	the	DT
60025	8336	5	merry	merry	NN
60025	8336	6	-	-	HYPH
60025	8336	7	thought	thought	NN
60025	8336	8	,	,	,
60025	8336	9	and	and	CC
60025	8336	10	take	take	VB
60025	8336	11	it	-PRON-	PRP
60025	8336	12	off	off	RP
60025	8336	13	;	;	:
60025	8336	14	and	and	CC
60025	8336	15	then	then	RB
60025	8336	16	cut	cut	VBD
60025	8336	17	slices	slice	NNS
60025	8336	18	from	from	IN
60025	8336	19	the	the	DT
60025	8336	20	breast	breast	NN
60025	8336	21	.	.	.
60025	8337	1	Then	then	RB
60025	8337	2	turn	turn	VB
60025	8337	3	the	the	DT
60025	8337	4	goose	goose	NN
60025	8337	5	,	,	,
60025	8337	6	and	and	CC
60025	8337	7	dismember	dismember	VB
60025	8337	8	the	the	DT
60025	8337	9	other	other	JJ
60025	8337	10	side	side	NN
60025	8337	11	.	.	.
60025	8338	1	Take	take	VB
60025	8338	2	off	off	RP
60025	8338	3	the	the	DT
60025	8338	4	two	two	CD
60025	8338	5	upper	upper	JJ
60025	8338	6	side	side	NN
60025	8338	7	-	-	HYPH
60025	8338	8	bones	bone	NNS
60025	8338	9	,	,	,
60025	8338	10	that	that	WDT
60025	8338	11	are	be	VBP
60025	8338	12	next	next	JJ
60025	8338	13	to	to	IN
60025	8338	14	the	the	DT
60025	8338	15	wings	wing	NNS
60025	8338	16	;	;	:
60025	8338	17	and	and	CC
60025	8338	18	then	then	RB
60025	8338	19	the	the	DT
60025	8338	20	two	two	CD
60025	8338	21	lower	low	JJR
60025	8338	22	side	side	NN
60025	8338	23	-	-	HYPH
60025	8338	24	bones	bone	NNS
60025	8338	25	.	.	.
60025	8339	1	The	the	DT
60025	8339	2	breast	breast	NN
60025	8339	3	and	and	CC
60025	8339	4	legs	leg	NNS
60025	8339	5	of	of	IN
60025	8339	6	a	a	DT
60025	8339	7	goose	goose	NN
60025	8339	8	afford	afford	VB
60025	8339	9	the	the	DT
60025	8339	10	finest	fine	JJS
60025	8339	11	pieces	piece	NNS
60025	8339	12	.	.	.
60025	8340	1	If	if	IN
60025	8340	2	a	a	DT
60025	8340	3	goose	goose	NN
60025	8340	4	is	be	VBZ
60025	8340	5	old	old	JJ
60025	8340	6	,	,	,
60025	8340	7	there	there	EX
60025	8340	8	is	be	VBZ
60025	8340	9	no	no	DT
60025	8340	10	fowl	fowl	NN
60025	8340	11	so	so	RB
60025	8340	12	tough	tough	JJ
60025	8340	13	;	;	:
60025	8340	14	and	and	CC
60025	8340	15	if	if	IN
60025	8340	16	difficult	difficult	JJ
60025	8340	17	to	to	TO
60025	8340	18	carve	carve	VB
60025	8340	19	,	,	,
60025	8340	20	it	-PRON-	PRP
60025	8340	21	will	will	MD
60025	8340	22	be	be	VB
60025	8340	23	still	still	RB
60025	8340	24	more	more	RBR
60025	8340	25	difficult	difficult	JJ
60025	8340	26	to	to	TO
60025	8340	27	eat	eat	VB
60025	8340	28	.	.	.
60025	8341	1	Partridges	partridge	NNS
60025	8341	2	,	,	,
60025	8341	3	pheasants	pheasant	NNS
60025	8341	4	,	,	,
60025	8341	5	grouse	grouse	NN
60025	8341	6	,	,	,
60025	8341	7	&	&	CC
60025	8341	8	c.	c.	NNP
60025	8341	9	,	,	,
60025	8341	10	are	be	VBP
60025	8341	11	carved	carve	VBN
60025	8341	12	in	in	IN
60025	8341	13	the	the	DT
60025	8341	14	same	same	JJ
60025	8341	15	manner	manner	NN
60025	8341	16	as	as	IN
60025	8341	17	fowls	fowl	NNS
60025	8341	18	.	.	.
60025	8342	1	Quails	quail	NNS
60025	8342	2	,	,	,
60025	8342	3	woodcocks	woodcock	NNS
60025	8342	4	,	,	,
60025	8342	5	and	and	CC
60025	8342	6	snipes	snipe	NNS
60025	8342	7	are	be	VBP
60025	8342	8	merely	merely	RB
60025	8342	9	split	split	VBN
60025	8342	10	down	down	RP
60025	8342	11	the	the	DT
60025	8342	12	back	back	NN
60025	8342	13	;	;	:
60025	8342	14	so	so	RB
60025	8342	15	also	also	RB
60025	8342	16	are	be	VBP
60025	8342	17	pigeons	pigeon	NNS
60025	8342	18	,	,	,
60025	8342	19	giving	give	VBG
60025	8342	20	a	a	DT
60025	8342	21	half	half	NN
60025	8342	22	to	to	IN
60025	8342	23	each	each	DT
60025	8342	24	person	person	NN
60025	8342	25	.	.	.
60025	8343	1	In	in	IN
60025	8343	2	helping	help	VBG
60025	8343	3	any	any	DT
60025	8343	4	one	one	CD
60025	8343	5	to	to	IN
60025	8343	6	gravy	gravy	NN
60025	8343	7	,	,	,
60025	8343	8	or	or	CC
60025	8343	9	to	to	IN
60025	8343	10	melted	melted	JJ
60025	8343	11	butter	butter	NN
60025	8343	12	,	,	,
60025	8343	13	do	do	VBP
60025	8343	14	not	not	RB
60025	8343	15	pour	pour	VB
60025	8343	16	it	-PRON-	PRP
60025	8343	17	_	_	NNP
60025	8343	18	over	over	IN
60025	8343	19	_	_	NNP
60025	8343	20	their	-PRON-	PRP$
60025	8343	21	meat	meat	NN
60025	8343	22	,	,	,
60025	8343	23	fowl	fowl	NN
60025	8343	24	,	,	,
60025	8343	25	or	or	CC
60025	8343	26	fish	fish	NN
60025	8343	27	,	,	,
60025	8343	28	but	but	CC
60025	8343	29	put	put	VBD
60025	8343	30	it	-PRON-	PRP
60025	8343	31	to	to	IN
60025	8343	32	one	one	CD
60025	8343	33	side	side	NN
60025	8343	34	on	on	IN
60025	8343	35	a	a	DT
60025	8343	36	vacant	vacant	JJ
60025	8343	37	part	part	NN
60025	8343	38	of	of	IN
60025	8343	39	the	the	DT
60025	8343	40	plate	plate	NN
60025	8343	41	,	,	,
60025	8343	42	that	that	IN
60025	8343	43	they	-PRON-	PRP
60025	8343	44	may	may	MD
60025	8343	45	use	use	VB
60025	8343	46	just	just	RB
60025	8343	47	as	as	RB
60025	8343	48	much	much	JJ
60025	8343	49	of	of	IN
60025	8343	50	it	-PRON-	PRP
60025	8343	51	as	as	IN
60025	8343	52	they	-PRON-	PRP
60025	8343	53	like	like	VBP
60025	8343	54	.	.	.
60025	8344	1	In	in	IN
60025	8344	2	filling	fill	VBG
60025	8344	3	a	a	DT
60025	8344	4	plate	plate	NN
60025	8344	5	,	,	,
60025	8344	6	never	never	RB
60025	8344	7	heap	heap	VB
60025	8344	8	one	one	CD
60025	8344	9	thing	thing	NN
60025	8344	10	on	on	IN
60025	8344	11	another	another	DT
60025	8344	12	.	.	.
60025	8345	1	In	in	IN
60025	8345	2	helping	help	VBG
60025	8345	3	vegetables	vegetable	NNS
60025	8345	4	,	,	,
60025	8345	5	do	do	VB
60025	8345	6	not	not	RB
60025	8345	7	plunge	plunge	VB
60025	8345	8	the	the	DT
60025	8345	9	spoon	spoon	NN
60025	8345	10	down	down	RP
60025	8345	11	to	to	IN
60025	8345	12	the	the	DT
60025	8345	13	bottom	bottom	NN
60025	8345	14	of	of	IN
60025	8345	15	the	the	DT
60025	8345	16	dish	dish	NN
60025	8345	17	,	,	,
60025	8345	18	in	in	IN
60025	8345	19	case	case	NN
60025	8345	20	they	-PRON-	PRP
60025	8345	21	should	should	MD
60025	8345	22	not	not	RB
60025	8345	23	have	have	VB
60025	8345	24	been	be	VBN
60025	8345	25	perfectly	perfectly	RB
60025	8345	26	well	well	RB
60025	8345	27	drained	drained	JJ
60025	8345	28	,	,	,
60025	8345	29	and	and	CC
60025	8345	30	the	the	DT
60025	8345	31	water	water	NN
60025	8345	32	should	should	MD
60025	8345	33	have	have	VB
60025	8345	34	settled	settle	VBN
60025	8345	35	there	there	RB
60025	8345	36	.	.	.
60025	8346	1	By	by	IN
60025	8346	2	observing	observe	VBG
60025	8346	3	carefully	carefully	RB
60025	8346	4	how	how	WRB
60025	8346	5	it	-PRON-	PRP
60025	8346	6	is	be	VBZ
60025	8346	7	done	do	VBN
60025	8346	8	,	,	,
60025	8346	9	you	-PRON-	PRP
60025	8346	10	may	may	MD
60025	8346	11	acquire	acquire	VB
60025	8346	12	a	a	DT
60025	8346	13	knowledge	knowledge	NN
60025	8346	14	of	of	IN
60025	8346	15	the	the	DT
60025	8346	16	joints	joint	NNS
60025	8346	17	,	,	,
60025	8346	18	and	and	CC
60025	8346	19	of	of	IN
60025	8346	20	the	the	DT
60025	8346	21	process	process	NN
60025	8346	22	of	of	IN
60025	8346	23	carving	carving	NN
60025	8346	24	,	,	,
60025	8346	25	which	which	WDT
60025	8346	26	a	a	DT
60025	8346	27	little	little	JJ
60025	8346	28	daily	daily	JJ
60025	8346	29	practice	practice	NN
60025	8346	30	will	will	MD
60025	8346	31	soon	soon	RB
60025	8346	32	convert	convert	VB
60025	8346	33	into	into	IN
60025	8346	34	dexterity	dexterity	NN
60025	8346	35	.	.	.
60025	8347	1	If	if	IN
60025	8347	2	a	a	DT
60025	8347	3	young	young	JJ
60025	8347	4	lady	lady	NN
60025	8347	5	is	be	VBZ
60025	8347	6	ignorant	ignorant	JJ
60025	8347	7	of	of	IN
60025	8347	8	this	this	DT
60025	8347	9	very	very	RB
60025	8347	10	useful	useful	JJ
60025	8347	11	art	art	NN
60025	8347	12	,	,	,
60025	8347	13	it	-PRON-	PRP
60025	8347	14	will	will	MD
60025	8347	15	be	be	VB
60025	8347	16	well	well	JJ
60025	8347	17	for	for	IN
60025	8347	18	her	-PRON-	PRP
60025	8347	19	to	to	TO
60025	8347	20	take	take	VB
60025	8347	21	lessons	lesson	NNS
60025	8347	22	of	of	IN
60025	8347	23	her	-PRON-	PRP$
60025	8347	24	father	father	NN
60025	8347	25	,	,	,
60025	8347	26	or	or	CC
60025	8347	27	her	-PRON-	PRP$
60025	8347	28	brother	brother	NN
60025	8347	29	,	,	,
60025	8347	30	and	and	CC
60025	8347	31	a	a	DT
60025	8347	32	married	married	JJ
60025	8347	33	lady	lady	NN
60025	8347	34	can	can	MD
60025	8347	35	easily	easily	RB
60025	8347	36	learn	learn	VB
60025	8347	37	from	from	IN
60025	8347	38	her	-PRON-	PRP$
60025	8347	39	husband	husband	NN
60025	8347	40	.	.	.
60025	8348	1	Domestics	domestic	NNS
60025	8348	2	who	who	WP
60025	8348	3	wait	wait	VBP
60025	8348	4	at	at	IN
60025	8348	5	table	table	NN
60025	8348	6	may	may	MD
60025	8348	7	soon	soon	RB
60025	8348	8	,	,	,
60025	8348	9	from	from	IN
60025	8348	10	looking	look	VBG
60025	8348	11	on	on	IN
60025	8348	12	daily	daily	RB
60025	8348	13	,	,	,
60025	8348	14	become	become	VB
60025	8348	15	so	so	RB
60025	8348	16	expert	expert	JJ
60025	8348	17	that	that	DT
60025	8348	18	,	,	,
60025	8348	19	when	when	WRB
60025	8348	20	necessary	necessary	JJ
60025	8348	21	,	,	,
60025	8348	22	they	-PRON-	PRP
60025	8348	23	can	can	MD
60025	8348	24	take	take	VB
60025	8348	25	a	a	DT
60025	8348	26	dish	dish	NN
60025	8348	27	to	to	IN
60025	8348	28	the	the	DT
60025	8348	29	side	side	NN
60025	8348	30	-	-	HYPH
60025	8348	31	table	table	NN
60025	8348	32	and	and	CC
60025	8348	33	carve	carve	VB
60025	8348	34	it	-PRON-	PRP
60025	8348	35	perfectly	perfectly	RB
60025	8348	36	well	well	RB
60025	8348	37	.	.	.
60025	8349	1	At	at	IN
60025	8349	2	a	a	DT
60025	8349	3	dinner	dinner	NN
60025	8349	4	party	party	NN
60025	8349	5	,	,	,
60025	8349	6	if	if	IN
60025	8349	7	the	the	DT
60025	8349	8	hostess	hostess	NN
60025	8349	9	is	be	VBZ
60025	8349	10	quite	quite	RB
60025	8349	11	young	young	JJ
60025	8349	12	,	,	,
60025	8349	13	she	-PRON-	PRP
60025	8349	14	is	be	VBZ
60025	8349	15	frequently	frequently	RB
60025	8349	16	glad	glad	JJ
60025	8349	17	to	to	TO
60025	8349	18	be	be	VB
60025	8349	19	relieved	relieve	VBN
60025	8349	20	of	of	IN
60025	8349	21	the	the	DT
60025	8349	22	trouble	trouble	NN
60025	8349	23	of	of	IN
60025	8349	24	carving	carve	VBG
60025	8349	25	by	by	IN
60025	8349	26	the	the	DT
60025	8349	27	gentleman	gentleman	NN
60025	8349	28	who	who	WP
60025	8349	29	sits	sit	VBZ
60025	8349	30	nearest	near	JJS
60025	8349	31	to	to	IN
60025	8349	32	her	-PRON-	PRP
60025	8349	33	;	;	:
60025	8349	34	but	but	CC
60025	8349	35	if	if	IN
60025	8349	36	she	-PRON-	PRP
60025	8349	37	is	be	VBZ
60025	8349	38	familiar	familiar	JJ
60025	8349	39	with	with	IN
60025	8349	40	the	the	DT
60025	8349	41	business	business	NN
60025	8349	42	,	,	,
60025	8349	43	she	-PRON-	PRP
60025	8349	44	usually	usually	RB
60025	8349	45	prefers	prefer	VBZ
60025	8349	46	doing	do	VBG
60025	8349	47	it	-PRON-	PRP
60025	8349	48	herself	-PRON-	PRP
60025	8349	49	.	.	.
60025	8350	1	TO	to	TO
60025	8350	2	DRAW	DRAW	NNP
60025	8350	3	POULTRY	POULTRY	NNP
60025	8350	4	,	,	,
60025	8350	5	&	&	CC
60025	8350	6	c.	c.	NNP
60025	8350	7	Though	Though	NNP
60025	8350	8	to	to	TO
60025	8350	9	prepare	prepare	VB
60025	8350	10	poultry	poultry	NN
60025	8350	11	for	for	IN
60025	8350	12	cooking	cooking	NN
60025	8350	13	is	be	VBZ
60025	8350	14	by	by	IN
60025	8350	15	no	no	DT
60025	8350	16	means	means	NN
60025	8350	17	an	an	DT
60025	8350	18	agreeable	agreeable	JJ
60025	8350	19	business	business	NN
60025	8350	20	,	,	,
60025	8350	21	yet	yet	CC
60025	8350	22	some	some	DT
60025	8350	23	knowledge	knowledge	NN
60025	8350	24	of	of	IN
60025	8350	25	it	-PRON-	PRP
60025	8350	26	may	may	MD
60025	8350	27	be	be	VB
60025	8350	28	very	very	RB
60025	8350	29	useful	useful	JJ
60025	8350	30	to	to	IN
60025	8350	31	the	the	DT
60025	8350	32	mistress	mistress	NN
60025	8350	33	of	of	IN
60025	8350	34	a	a	DT
60025	8350	35	house	house	NN
60025	8350	36	,	,	,
60025	8350	37	in	in	IN
60025	8350	38	case	case	NN
60025	8350	39	she	-PRON-	PRP
60025	8350	40	should	should	MD
60025	8350	41	have	have	VB
60025	8350	42	occasion	occasion	NN
60025	8350	43	to	to	TO
60025	8350	44	instruct	instruct	VB
60025	8350	45	a	a	DT
60025	8350	46	servant	servant	NN
60025	8350	47	in	in	IN
60025	8350	48	the	the	DT
60025	8350	49	manner	manner	NN
60025	8350	50	of	of	IN
60025	8350	51	doing	do	VBG
60025	8350	52	it	-PRON-	PRP
60025	8350	53	;	;	:
60025	8350	54	or	or	CC
60025	8350	55	in	in	IN
60025	8350	56	the	the	DT
60025	8350	57	possible	possible	JJ
60025	8350	58	event	event	NN
60025	8350	59	of	of	IN
60025	8350	60	her	-PRON-	PRP
60025	8350	61	being	be	VBG
60025	8350	62	obliged	oblige	VBN
60025	8350	63	to	to	TO
60025	8350	64	do	do	VB
60025	8350	65	it	-PRON-	PRP
60025	8350	66	herself	-PRON-	PRP
60025	8350	67	;	;	:
60025	8350	68	for	for	IN
60025	8350	69	instance	instance	NN
60025	8350	70	,	,	,
60025	8350	71	if	if	IN
60025	8350	72	her	-PRON-	PRP$
60025	8350	73	cook	cook	NN
60025	8350	74	has	have	VBZ
60025	8350	75	been	be	VBN
60025	8350	76	suddenly	suddenly	RB
60025	8350	77	taken	take	VBN
60025	8350	78	ill	ill	RB
60025	8350	79	,	,	,
60025	8350	80	or	or	CC
60025	8350	81	has	have	VBZ
60025	8350	82	left	leave	VBN
60025	8350	83	her	-PRON-	PRP
60025	8350	84	unexpectedly	unexpectedly	RB
60025	8350	85	.	.	.
60025	8351	1	As	as	IN
60025	8351	2	all	all	DT
60025	8351	3	poultry	poultry	NN
60025	8351	4	is	be	VBZ
60025	8351	5	,	,	,
60025	8351	6	of	of	IN
60025	8351	7	course	course	NN
60025	8351	8	,	,	,
60025	8351	9	drawn	draw	VBN
60025	8351	10	in	in	IN
60025	8351	11	the	the	DT
60025	8351	12	same	same	JJ
60025	8351	13	manner	manner	NN
60025	8351	14	,	,	,
60025	8351	15	it	-PRON-	PRP
60025	8351	16	will	will	MD
60025	8351	17	be	be	VB
60025	8351	18	sufficient	sufficient	JJ
60025	8351	19	to	to	TO
60025	8351	20	designate	designate	VB
60025	8351	21	the	the	DT
60025	8351	22	mode	mode	NN
60025	8351	23	of	of	IN
60025	8351	24	emptying	empty	VBG
60025	8351	25	the	the	DT
60025	8351	26	inside	inside	NN
60025	8351	27	of	of	IN
60025	8351	28	a	a	DT
60025	8351	29	fowl	fowl	NN
60025	8351	30	.	.	.
60025	8352	1	In	in	IN
60025	8352	2	winter	winter	NN
60025	8352	3	,	,	,
60025	8352	4	if	if	IN
60025	8352	5	the	the	DT
60025	8352	6	fowl	fowl	NN
60025	8352	7	is	be	VBZ
60025	8352	8	frozen	freeze	VBN
60025	8352	9	,	,	,
60025	8352	10	lay	lay	VB
60025	8352	11	it	-PRON-	PRP
60025	8352	12	before	before	IN
60025	8352	13	the	the	DT
60025	8352	14	fire	fire	NN
60025	8352	15	till	till	IN
60025	8352	16	it	-PRON-	PRP
60025	8352	17	has	have	VBZ
60025	8352	18	completely	completely	RB
60025	8352	19	thawed	thaw	VBN
60025	8352	20	.	.	.
60025	8353	1	Then	then	RB
60025	8353	2	have	have	VBP
60025	8353	3	ready	ready	JJ
60025	8353	4	one	one	CD
60025	8353	5	or	or	CC
60025	8353	6	more	more	RBR
60025	8353	7	large	large	JJ
60025	8353	8	pieces	piece	NNS
60025	8353	9	of	of	IN
60025	8353	10	waste	waste	NN
60025	8353	11	paper	paper	NN
60025	8353	12	,	,	,
60025	8353	13	rolled	roll	VBD
60025	8353	14	up	up	RP
60025	8353	15	loosely	loosely	RB
60025	8353	16	into	into	IN
60025	8353	17	a	a	DT
60025	8353	18	long	long	JJ
60025	8353	19	wisp	wisp	NNS
60025	8353	20	;	;	:
60025	8353	21	lay	lay	VB
60025	8353	22	the	the	DT
60025	8353	23	fowl	fowl	NN
60025	8353	24	down	down	RP
60025	8353	25	on	on	IN
60025	8353	26	a	a	DT
60025	8353	27	clean	clean	JJ
60025	8353	28	part	part	NN
60025	8353	29	of	of	IN
60025	8353	30	the	the	DT
60025	8353	31	hearth	hearth	NN
60025	8353	32	,	,	,
60025	8353	33	and	and	CC
60025	8353	34	,	,	,
60025	8353	35	taking	take	VBG
60025	8353	36	its	-PRON-	PRP$
60025	8353	37	legs	leg	NNS
60025	8353	38	in	in	IN
60025	8353	39	your	-PRON-	PRP$
60025	8353	40	hand	hand	NN
60025	8353	41	,	,	,
60025	8353	42	light	light	VB
60025	8353	43	the	the	DT
60025	8353	44	paper	paper	NN
60025	8353	45	,	,	,
60025	8353	46	and	and	CC
60025	8353	47	pass	pass	VB
60025	8353	48	it	-PRON-	PRP
60025	8353	49	back	back	RB
60025	8353	50	and	and	CC
60025	8353	51	forward	forward	RB
60025	8353	52	above	above	IN
60025	8353	53	the	the	DT
60025	8353	54	surface	surface	NN
60025	8353	55	of	of	IN
60025	8353	56	the	the	DT
60025	8353	57	skin	skin	NN
60025	8353	58	,	,	,
60025	8353	59	(	(	-LRB-
60025	8353	60	turning	turn	VBG
60025	8353	61	the	the	DT
60025	8353	62	fowl	fowl	NN
60025	8353	63	on	on	IN
60025	8353	64	both	both	DT
60025	8353	65	sides	side	NNS
60025	8353	66	,	,	,
60025	8353	67	)	)	-RRB-
60025	8353	68	so	so	IN
60025	8353	69	as	as	IN
60025	8353	70	to	to	TO
60025	8353	71	singe	singe	VB
60025	8353	72	off	off	RP
60025	8353	73	all	all	PDT
60025	8353	74	the	the	DT
60025	8353	75	hairs	hair	NNS
60025	8353	76	;	;	:
60025	8353	77	doing	do	VBG
60025	8353	78	it	-PRON-	PRP
60025	8353	79	so	so	RB
60025	8353	80	carefully	carefully	RB
60025	8353	81	as	as	IN
60025	8353	82	not	not	RB
60025	8353	83	to	to	TO
60025	8353	84	burn	burn	VB
60025	8353	85	or	or	CC
60025	8353	86	scorch	scorch	VB
60025	8353	87	the	the	DT
60025	8353	88	skin	skin	NN
60025	8353	89	.	.	.
60025	8354	1	There	there	EX
60025	8354	2	should	should	MD
60025	8354	3	always	always	RB
60025	8354	4	be	be	VB
60025	8354	5	a	a	DT
60025	8354	6	quantity	quantity	NN
60025	8354	7	of	of	IN
60025	8354	8	old	old	JJ
60025	8354	9	newspapers	newspaper	NNS
60025	8354	10	,	,	,
60025	8354	11	or	or	CC
60025	8354	12	other	other	JJ
60025	8354	13	waste	waste	NN
60025	8354	14	paper	paper	NN
60025	8354	15	,	,	,
60025	8354	16	kept	keep	VBD
60025	8354	17	in	in	IN
60025	8354	18	a	a	DT
60025	8354	19	closet	closet	NN
60025	8354	20	or	or	CC
60025	8354	21	drawer	drawer	NN
60025	8354	22	of	of	IN
60025	8354	23	the	the	DT
60025	8354	24	kitchen	kitchen	NN
60025	8354	25	for	for	IN
60025	8354	26	this	this	DT
60025	8354	27	and	and	CC
60025	8354	28	other	other	JJ
60025	8354	29	purposes	purpose	NNS
60025	8354	30	.	.	.
60025	8355	1	Next	next	RB
60025	8355	2	,	,	,
60025	8355	3	lay	lie	VBD
60025	8355	4	the	the	DT
60025	8355	5	fowl	fowl	NN
60025	8355	6	upon	upon	IN
60025	8355	7	its	-PRON-	PRP$
60025	8355	8	back	back	NN
60025	8355	9	on	on	IN
60025	8355	10	a	a	DT
60025	8355	11	clean	clean	JJ
60025	8355	12	old	old	JJ
60025	8355	13	waiter	waiter	NN
60025	8355	14	or	or	CC
60025	8355	15	tray	tray	NN
60025	8355	16	,	,	,
60025	8355	17	(	(	-LRB-
60025	8355	18	such	such	JJ
60025	8355	19	as	as	IN
60025	8355	20	should	should	MD
60025	8355	21	be	be	VB
60025	8355	22	kept	keep	VBN
60025	8355	23	in	in	IN
60025	8355	24	every	every	DT
60025	8355	25	kitchen	kitchen	NN
60025	8355	26	,	,	,
60025	8355	27	)	)	-RRB-
60025	8355	28	and	and	CC
60025	8355	29	with	with	IN
60025	8355	30	a	a	DT
60025	8355	31	large	large	JJ
60025	8355	32	sharp	sharp	JJ
60025	8355	33	knife	knife	NN
60025	8355	34	cut	cut	VBN
60025	8355	35	off	off	RP
60025	8355	36	,	,	,
60025	8355	37	first	first	RB
60025	8355	38	the	the	DT
60025	8355	39	head	head	NN
60025	8355	40	,	,	,
60025	8355	41	and	and	CC
60025	8355	42	then	then	RB
60025	8355	43	the	the	DT
60025	8355	44	legs	leg	NNS
60025	8355	45	at	at	IN
60025	8355	46	the	the	DT
60025	8355	47	first	first	JJ
60025	8355	48	joint	joint	NN
60025	8355	49	.	.	.
60025	8356	1	The	the	DT
60025	8356	2	next	next	JJ
60025	8356	3	thing	thing	NN
60025	8356	4	is	be	VBZ
60025	8356	5	to	to	TO
60025	8356	6	cut	cut	VB
60025	8356	7	a	a	DT
60025	8356	8	very	very	RB
60025	8356	9	long	long	JJ
60025	8356	10	slit	slit	NN
60025	8356	11	in	in	IN
60025	8356	12	the	the	DT
60025	8356	13	skin	skin	NN
60025	8356	14	at	at	IN
60025	8356	15	the	the	DT
60025	8356	16	right	right	JJ
60025	8356	17	side	side	NN
60025	8356	18	of	of	IN
60025	8356	19	the	the	DT
60025	8356	20	neck	neck	NN
60025	8356	21	,	,	,
60025	8356	22	and	and	CC
60025	8356	23	with	with	IN
60025	8356	24	your	-PRON-	PRP$
60025	8356	25	fingers	finger	NNS
60025	8356	26	strip	strip	VB
60025	8356	27	down	down	RP
60025	8356	28	the	the	DT
60025	8356	29	skin	skin	NN
60025	8356	30	towards	towards	IN
60025	8356	31	the	the	DT
60025	8356	32	shoulders	shoulder	NNS
60025	8356	33	,	,	,
60025	8356	34	till	till	IN
60025	8356	35	you	-PRON-	PRP
60025	8356	36	come	come	VBP
60025	8356	37	to	to	IN
60025	8356	38	the	the	DT
60025	8356	39	craw	craw	NN
60025	8356	40	,	,	,
60025	8356	41	which	which	WDT
60025	8356	42	you	-PRON-	PRP
60025	8356	43	must	must	MD
60025	8356	44	take	take	VB
60025	8356	45	out	out	RP
60025	8356	46	with	with	IN
60025	8356	47	your	-PRON-	PRP$
60025	8356	48	hand	hand	NN
60025	8356	49	.	.	.
60025	8357	1	Then	then	RB
60025	8357	2	with	with	IN
60025	8357	3	your	-PRON-	PRP$
60025	8357	4	knife	knife	NN
60025	8357	5	make	make	VBP
60025	8357	6	two	two	CD
60025	8357	7	long	long	JJ
60025	8357	8	deep	deep	JJ
60025	8357	9	cuts	cut	NNS
60025	8357	10	or	or	CC
60025	8357	11	incisions	incision	NNS
60025	8357	12	on	on	IN
60025	8357	13	each	each	DT
60025	8357	14	side	side	NN
60025	8357	15	of	of	IN
60025	8357	16	the	the	DT
60025	8357	17	body	body	NN
60025	8357	18	,	,	,
60025	8357	19	going	go	VBG
60025	8357	20	downward	downward	RB
60025	8357	21	towards	towards	IN
60025	8357	22	the	the	DT
60025	8357	23	tail	tail	NN
60025	8357	24	.	.	.
60025	8358	1	Put	put	VB
60025	8358	2	your	-PRON-	PRP$
60025	8358	3	hand	hand	NN
60025	8358	4	into	into	IN
60025	8358	5	the	the	DT
60025	8358	6	cut	cut	NN
60025	8358	7	or	or	CC
60025	8358	8	orifice	orifice	NN
60025	8358	9	on	on	IN
60025	8358	10	the	the	DT
60025	8358	11	right	right	JJ
60025	8358	12	side	side	NN
60025	8358	13	,	,	,
60025	8358	14	and	and	CC
60025	8358	15	pull	pull	VB
60025	8358	16	out	out	RP
60025	8358	17	the	the	DT
60025	8358	18	heart	heart	NN
60025	8358	19	,	,	,
60025	8358	20	liver	liver	NNP
60025	8358	21	,	,	,
60025	8358	22	gizzard	gizzard	NNP
60025	8358	23	,	,	,
60025	8358	24	and	and	CC
60025	8358	25	then	then	RB
60025	8358	26	the	the	DT
60025	8358	27	entrails	entrail	NNS
60025	8358	28	.	.	.
60025	8359	1	Take	take	VB
60025	8359	2	care	care	NN
60025	8359	3	not	not	RB
60025	8359	4	to	to	TO
60025	8359	5	break	break	VB
60025	8359	6	the	the	DT
60025	8359	7	gall	gall	NN
60025	8359	8	-	-	HYPH
60025	8359	9	bag	bag	NN
60025	8359	10	,	,	,
60025	8359	11	or	or	CC
60025	8359	12	its	-PRON-	PRP$
60025	8359	13	liquor	liquor	NN
60025	8359	14	will	will	MD
60025	8359	15	run	run	VB
60025	8359	16	over	over	IN
60025	8359	17	the	the	DT
60025	8359	18	liver	liver	NN
60025	8359	19	,	,	,
60025	8359	20	and	and	CC
60025	8359	21	make	make	VB
60025	8359	22	it	-PRON-	PRP
60025	8359	23	so	so	RB
60025	8359	24	bitter	bitter	JJ
60025	8359	25	that	that	IN
60025	8359	26	it	-PRON-	PRP
60025	8359	27	can	can	MD
60025	8359	28	not	not	RB
60025	8359	29	be	be	VB
60025	8359	30	eaten	eat	VBN
60025	8359	31	,	,	,
60025	8359	32	and	and	CC
60025	8359	33	should	should	MD
60025	8359	34	therefore	therefore	RB
60025	8359	35	be	be	VB
60025	8359	36	thrown	throw	VBN
60025	8359	37	away	away	RB
60025	8359	38	without	without	IN
60025	8359	39	cooking	cooking	NN
60025	8359	40	.	.	.
60025	8360	1	Next	next	RB
60025	8360	2	,	,	,
60025	8360	3	to	to	TO
60025	8360	4	flatten	flatten	VB
60025	8360	5	the	the	DT
60025	8360	6	body	body	NN
60025	8360	7	,	,	,
60025	8360	8	break	break	VB
60025	8360	9	the	the	DT
60025	8360	10	breast	breast	NN
60025	8360	11	-	-	HYPH
60025	8360	12	bone	bone	NN
60025	8360	13	by	by	IN
60025	8360	14	striking	strike	VBG
60025	8360	15	on	on	IN
60025	8360	16	it	-PRON-	PRP
60025	8360	17	hard	hard	JJ
60025	8360	18	with	with	IN
60025	8360	19	your	-PRON-	PRP$
60025	8360	20	hand	hand	NN
60025	8360	21	.	.	.
60025	8361	1	Then	then	RB
60025	8361	2	tuck	tuck	VB
60025	8361	3	the	the	DT
60025	8361	4	legs	leg	NNS
60025	8361	5	into	into	IN
60025	8361	6	the	the	DT
60025	8361	7	lower	low	JJR
60025	8361	8	part	part	NN
60025	8361	9	of	of	IN
60025	8361	10	the	the	DT
60025	8361	11	slits	slit	NNS
60025	8361	12	that	that	WDT
60025	8361	13	you	-PRON-	PRP
60025	8361	14	have	have	VBP
60025	8361	15	cut	cut	VBN
60025	8361	16	on	on	IN
60025	8361	17	each	each	DT
60025	8361	18	side	side	NN
60025	8361	19	of	of	IN
60025	8361	20	the	the	DT
60025	8361	21	body	body	NN
60025	8361	22	.	.	.
60025	8362	1	Afterwards	afterwards	RB
60025	8362	2	with	with	IN
60025	8362	3	your	-PRON-	PRP$
60025	8362	4	hand	hand	NN
60025	8362	5	bend	bend	NN
60025	8362	6	or	or	CC
60025	8362	7	curve	curve	NN
60025	8362	8	inwards	inward	NNS
60025	8362	9	the	the	DT
60025	8362	10	end	end	NN
60025	8362	11	of	of	IN
60025	8362	12	the	the	DT
60025	8362	13	neck	neck	NN
60025	8362	14	-	-	HYPH
60025	8362	15	bone	bone	NN
60025	8362	16	,	,	,
60025	8362	17	and	and	CC
60025	8362	18	tuck	tuck	VBD
60025	8362	19	it	-PRON-	PRP
60025	8362	20	away	away	RB
60025	8362	21	under	under	IN
60025	8362	22	the	the	DT
60025	8362	23	long	long	JJ
60025	8362	24	loose	loose	JJ
60025	8362	25	piece	piece	NN
60025	8362	26	of	of	IN
60025	8362	27	skin	skin	NN
60025	8362	28	left	leave	VBD
60025	8362	29	there	there	RB
60025	8362	30	.	.	.
60025	8363	1	After	after	IN
60025	8363	2	this	this	DT
60025	8363	3	,	,	,
60025	8363	4	lay	lie	VBD
60025	8363	5	the	the	DT
60025	8363	6	fowl	fowl	NN
60025	8363	7	in	in	IN
60025	8363	8	a	a	DT
60025	8363	9	small	small	JJ
60025	8363	10	tub	tub	NN
60025	8363	11	of	of	IN
60025	8363	12	cold	cold	JJ
60025	8363	13	water	water	NN
60025	8363	14	,	,	,
60025	8363	15	and	and	CC
60025	8363	16	wash	wash	VB
60025	8363	17	it	-PRON-	PRP
60025	8363	18	well	well	UH
60025	8363	19	inside	inside	RB
60025	8363	20	and	and	CC
60025	8363	21	out	out	RB
60025	8363	22	:	:	:
60025	8363	23	then	then	RB
60025	8363	24	dry	dry	VB
60025	8363	25	it	-PRON-	PRP
60025	8363	26	with	with	IN
60025	8363	27	a	a	DT
60025	8363	28	clean	clean	JJ
60025	8363	29	towel	towel	NN
60025	8363	30	.	.	.
60025	8364	1	Next	next	RB
60025	8364	2	,	,	,
60025	8364	3	cut	cut	VBD
60025	8364	4	open	open	JJ
60025	8364	5	the	the	DT
60025	8364	6	gizzard	gizzard	NN
60025	8364	7	,	,	,
60025	8364	8	empty	empty	JJ
60025	8364	9	it	-PRON-	PRP
60025	8364	10	of	of	IN
60025	8364	11	the	the	DT
60025	8364	12	sand	sand	NN
60025	8364	13	and	and	CC
60025	8364	14	gravel	gravel	NN
60025	8364	15	,	,	,
60025	8364	16	and	and	CC
60025	8364	17	take	take	VB
60025	8364	18	out	out	RP
60025	8364	19	the	the	DT
60025	8364	20	thick	thick	JJ
60025	8364	21	inside	inside	JJ
60025	8364	22	skin	skin	NN
60025	8364	23	.	.	.
60025	8365	1	Split	Split	VBN
60025	8365	2	open	open	JJ
60025	8365	3	the	the	DT
60025	8365	4	heart	heart	NN
60025	8365	5	,	,	,
60025	8365	6	and	and	CC
60025	8365	7	let	let	VB
60025	8365	8	out	out	RP
60025	8365	9	the	the	DT
60025	8365	10	blood	blood	NN
60025	8365	11	that	that	WDT
60025	8365	12	is	be	VBZ
60025	8365	13	in	in	IN
60025	8365	14	it	-PRON-	PRP
60025	8365	15	.	.	.
60025	8366	1	Then	then	RB
60025	8366	2	carefully	carefully	RB
60025	8366	3	cut	cut	VB
60025	8366	4	the	the	DT
60025	8366	5	gall	gall	NN
60025	8366	6	-	-	HYPH
60025	8366	7	bag	bag	NN
60025	8366	8	from	from	IN
60025	8366	9	the	the	DT
60025	8366	10	liver	liver	NN
60025	8366	11	,	,	,
60025	8366	12	so	so	IN
60025	8366	13	as	as	IN
60025	8366	14	not	not	RB
60025	8366	15	to	to	TO
60025	8366	16	break	break	VB
60025	8366	17	it	-PRON-	PRP
60025	8366	18	.	.	.
60025	8367	1	Wash	wash	VB
60025	8367	2	clean	clean	JJ
60025	8367	3	the	the	DT
60025	8367	4	heart	heart	NN
60025	8367	5	,	,	,
60025	8367	6	liver	liver	NN
60025	8367	7	,	,	,
60025	8367	8	and	and	CC
60025	8367	9	gizzard	gizzard	NNP
60025	8367	10	,	,	,
60025	8367	11	(	(	-LRB-
60025	8367	12	having	have	VBG
60025	8367	13	trimmed	trim	VBN
60025	8367	14	them	-PRON-	PRP
60025	8367	15	neatly	neatly	RB
60025	8367	16	,	,	,
60025	8367	17	)	)	-RRB-
60025	8367	18	and	and	CC
60025	8367	19	return	return	VB
60025	8367	20	the	the	DT
60025	8367	21	heart	heart	NN
60025	8367	22	to	to	IN
60025	8367	23	the	the	DT
60025	8367	24	inside	inside	NN
60025	8367	25	of	of	IN
60025	8367	26	the	the	DT
60025	8367	27	breast	breast	NN
60025	8367	28	;	;	:
60025	8367	29	putting	put	VBG
60025	8367	30	back	back	RB
60025	8367	31	also	also	RB
60025	8367	32	the	the	DT
60025	8367	33	eggs	egg	NNS
60025	8367	34	,	,	,
60025	8367	35	if	if	IN
60025	8367	36	you	-PRON-	PRP
60025	8367	37	have	have	VBP
60025	8367	38	found	find	VBN
60025	8367	39	any	any	DT
60025	8367	40	.	.	.
60025	8368	1	Have	have	VBP
60025	8368	2	ready	ready	JJ
60025	8368	3	the	the	DT
60025	8368	4	stuffing	stuffing	NN
60025	8368	5	,	,	,
60025	8368	6	and	and	CC
60025	8368	7	fill	fill	VB
60025	8368	8	up	up	RP
60025	8368	9	with	with	IN
60025	8368	10	it	-PRON-	PRP
60025	8368	11	the	the	DT
60025	8368	12	vacancy	vacancy	NN
60025	8368	13	from	from	IN
60025	8368	14	which	which	WDT
60025	8368	15	you	-PRON-	PRP
60025	8368	16	have	have	VBP
60025	8368	17	taken	take	VBN
60025	8368	18	the	the	DT
60025	8368	19	craw	craw	NN
60025	8368	20	,	,	,
60025	8368	21	&	&	CC
60025	8368	22	c.	c.	NNP
60025	8368	23	,	,	,
60025	8368	24	pressing	press	VBG
60025	8368	25	it	-PRON-	PRP
60025	8368	26	in	in	IN
60025	8368	27	hard	hard	RB
60025	8368	28	.	.	.
60025	8369	1	Next	next	RB
60025	8369	2	,	,	,
60025	8369	3	taking	take	VBG
60025	8369	4	between	between	IN
60025	8369	5	your	-PRON-	PRP$
60025	8369	6	thumb	thumb	NN
60025	8369	7	and	and	CC
60025	8369	8	finger	finger	VB
60025	8369	9	the	the	DT
60025	8369	10	above	above	RB
60025	8369	11	-	-	HYPH
60025	8369	12	mentioned	mention	VBN
60025	8369	13	piece	piece	NN
60025	8369	14	of	of	IN
60025	8369	15	skin	skin	NN
60025	8369	16	at	at	IN
60025	8369	17	the	the	DT
60025	8369	18	top	top	NN
60025	8369	19	of	of	IN
60025	8369	20	the	the	DT
60025	8369	21	neck	neck	NN
60025	8369	22	,	,	,
60025	8369	23	draw	draw	VB
60025	8369	24	it	-PRON-	PRP
60025	8369	25	down	down	RP
60025	8369	26	tightly	tightly	RB
60025	8369	27	towards	towards	IN
60025	8369	28	the	the	DT
60025	8369	29	back	back	NN
60025	8369	30	of	of	IN
60025	8369	31	the	the	DT
60025	8369	32	fowl	fowl	NN
60025	8369	33	,	,	,
60025	8369	34	(	(	-LRB-
60025	8369	35	folding	fold	VBG
60025	8369	36	it	-PRON-	PRP
60025	8369	37	nicely	nicely	RB
60025	8369	38	over	over	IN
60025	8369	39	the	the	DT
60025	8369	40	bent	bent	JJ
60025	8369	41	end	end	NN
60025	8369	42	of	of	IN
60025	8369	43	the	the	DT
60025	8369	44	neck	neck	NN
60025	8369	45	-	-	HYPH
60025	8369	46	bone	bone	NN
60025	8369	47	,	,	,
60025	8369	48	)	)	-RRB-
60025	8369	49	and	and	CC
60025	8369	50	fasten	fasten	VB
60025	8369	51	it	-PRON-	PRP
60025	8369	52	down	down	RP
60025	8369	53	between	between	IN
60025	8369	54	the	the	DT
60025	8369	55	shoulders	shoulder	NNS
60025	8369	56	with	with	IN
60025	8369	57	a	a	DT
60025	8369	58	skewer	skewer	NN
60025	8369	59	,	,	,
60025	8369	60	which	which	WDT
60025	8369	61	must	must	MD
60025	8369	62	be	be	VB
60025	8369	63	stuck	stick	VBN
60025	8369	64	in	in	RP
60025	8369	65	so	so	IN
60025	8369	66	as	as	IN
60025	8369	67	to	to	TO
60025	8369	68	go	go	VB
60025	8369	69	lengthways	lengthway	NNS
60025	8369	70	down	down	RP
60025	8369	71	the	the	DT
60025	8369	72	back	back	NN
60025	8369	73	.	.	.
60025	8370	1	This	this	DT
60025	8370	2	will	will	MD
60025	8370	3	prevent	prevent	VB
60025	8370	4	any	any	DT
60025	8370	5	of	of	IN
60025	8370	6	the	the	DT
60025	8370	7	stuffing	stuffing	NN
60025	8370	8	from	from	IN
60025	8370	9	getting	get	VBG
60025	8370	10	out	out	RB
60025	8370	11	,	,	,
60025	8370	12	and	and	CC
60025	8370	13	will	will	MD
60025	8370	14	keep	keep	VB
60025	8370	15	all	all	DT
60025	8370	16	compact	compact	JJ
60025	8370	17	and	and	CC
60025	8370	18	nice	nice	JJ
60025	8370	19	.	.	.
60025	8371	1	Then	then	RB
60025	8371	2	run	run	VB
60025	8371	3	a	a	DT
60025	8371	4	skewer	skewer	NN
60025	8371	5	through	through	IN
60025	8371	6	both	both	CC
60025	8371	7	the	the	DT
60025	8371	8	wings	wing	NNS
60025	8371	9	and	and	CC
60025	8371	10	the	the	DT
60025	8371	11	upper	upper	JJ
60025	8371	12	part	part	NN
60025	8371	13	of	of	IN
60025	8371	14	the	the	DT
60025	8371	15	body	body	NN
60025	8371	16	,	,	,
60025	8371	17	tucking	tuck	VBG
60025	8371	18	in	in	IN
60025	8371	19	the	the	DT
60025	8371	20	liver	liver	NN
60025	8371	21	so	so	IN
60025	8371	22	as	as	IN
60025	8371	23	to	to	TO
60025	8371	24	appear	appear	VB
60025	8371	25	from	from	IN
60025	8371	26	under	under	IN
60025	8371	27	the	the	DT
60025	8371	28	right	right	JJ
60025	8371	29	pinion	pinion	NN
60025	8371	30	,	,	,
60025	8371	31	and	and	CC
60025	8371	32	the	the	DT
60025	8371	33	gizzard	gizzard	NN
60025	8371	34	(	(	-LRB-
60025	8371	35	scoring	score	VBG
60025	8371	36	it	-PRON-	PRP
60025	8371	37	first	first	RB
60025	8371	38	)	)	-RRB-
60025	8371	39	on	on	IN
60025	8371	40	the	the	DT
60025	8371	41	left	left	NN
60025	8371	42	.	.	.
60025	8372	1	Both	both	DT
60025	8372	2	pinions	pinion	NNS
60025	8372	3	must	must	MD
60025	8372	4	be	be	VB
60025	8372	5	bent	bent	JJ
60025	8372	6	upwards	upwards	RB
60025	8372	7	.	.	.
60025	8373	1	Lastly	lastly	RB
60025	8373	2	,	,	,
60025	8373	3	secure	secure	VB
60025	8373	4	all	all	RB
60025	8373	5	by	by	IN
60025	8373	6	tying	tie	VBG
60025	8373	7	two	two	CD
60025	8373	8	strings	string	NNS
60025	8373	9	of	of	IN
60025	8373	10	small	small	JJ
60025	8373	11	twine	twine	NN
60025	8373	12	tightly	tightly	RB
60025	8373	13	round	round	IN
60025	8373	14	the	the	DT
60025	8373	15	fowl	fowl	NN
60025	8373	16	;	;	:
60025	8373	17	one	one	NN
60025	8373	18	just	just	RB
60025	8373	19	above	above	IN
60025	8373	20	the	the	DT
60025	8373	21	skewer	skewer	NN
60025	8373	22	that	that	WDT
60025	8373	23	confines	confine	VBZ
60025	8373	24	the	the	DT
60025	8373	25	legs	leg	NNS
60025	8373	26	;	;	:
60025	8373	27	the	the	DT
60025	8373	28	other	other	JJ
60025	8373	29	just	just	RB
60025	8373	30	below	below	IN
60025	8373	31	that	that	DT
60025	8373	32	which	which	WDT
60025	8373	33	passes	pass	VBZ
60025	8373	34	through	through	IN
60025	8373	35	the	the	DT
60025	8373	36	wings	wing	NNS
60025	8373	37	.	.	.
60025	8374	1	Of	of	RB
60025	8374	2	course	course	RB
60025	8374	3	,	,	,
60025	8374	4	the	the	DT
60025	8374	5	strings	string	NNS
60025	8374	6	and	and	CC
60025	8374	7	skewers	skewer	NNS
60025	8374	8	are	be	VBP
60025	8374	9	removed	remove	VBN
60025	8374	10	before	before	IN
60025	8374	11	the	the	DT
60025	8374	12	poultry	poultry	NN
60025	8374	13	is	be	VBZ
60025	8374	14	sent	send	VBN
60025	8374	15	to	to	IN
60025	8374	16	table	table	NN
60025	8374	17	.	.	.
60025	8375	1	Turkeys	turkey	NNS
60025	8375	2	,	,	,
60025	8375	3	geese	geese	JJ
60025	8375	4	,	,	,
60025	8375	5	and	and	CC
60025	8375	6	ducks	duck	NNS
60025	8375	7	are	be	VBP
60025	8375	8	always	always	RB
60025	8375	9	trussed	truss	VBN
60025	8375	10	in	in	IN
60025	8375	11	this	this	DT
60025	8375	12	manner	manner	NN
60025	8375	13	,	,	,
60025	8375	14	the	the	DT
60025	8375	15	legs	leg	NNS
60025	8375	16	being	be	VBG
60025	8375	17	cut	cut	VBN
60025	8375	18	off	off	RP
60025	8375	19	at	at	IN
60025	8375	20	the	the	DT
60025	8375	21	first	first	JJ
60025	8375	22	joint	joint	NN
60025	8375	23	.	.	.
60025	8376	1	So	so	CC
60025	8376	2	are	be	VBP
60025	8376	3	fowls	fowl	NNS
60025	8376	4	for	for	IN
60025	8376	5	boiling	boil	VBG
60025	8376	6	.	.	.
60025	8377	1	But	but	CC
60025	8377	2	when	when	WRB
60025	8377	3	fowls	fowl	NNS
60025	8377	4	are	be	VBP
60025	8377	5	to	to	TO
60025	8377	6	be	be	VB
60025	8377	7	roasted	roast	VBN
60025	8377	8	,	,	,
60025	8377	9	some	some	DT
60025	8377	10	cooks	cook	NNS
60025	8377	11	leave	leave	VBP
60025	8377	12	on	on	IN
60025	8377	13	the	the	DT
60025	8377	14	whole	whole	NN
60025	8377	15	of	of	IN
60025	8377	16	the	the	DT
60025	8377	17	legs	leg	NNS
60025	8377	18	and	and	CC
60025	8377	19	feet	foot	NNS
60025	8377	20	,	,	,
60025	8377	21	(	(	-LRB-
60025	8377	22	scraping	scrape	VBG
60025	8377	23	and	and	CC
60025	8377	24	washing	wash	VBG
60025	8377	25	them	-PRON-	PRP
60025	8377	26	clean	clean	JJ
60025	8377	27	,	,	,
60025	8377	28	)	)	-RRB-
60025	8377	29	and	and	CC
60025	8377	30	drawing	draw	VBG
60025	8377	31	the	the	DT
60025	8377	32	feet	foot	NNS
60025	8377	33	up	up	RB
60025	8377	34	quite	quite	RB
60025	8377	35	to	to	IN
60025	8377	36	the	the	DT
60025	8377	37	breast	breast	NN
60025	8377	38	,	,	,
60025	8377	39	where	where	WRB
60025	8377	40	they	-PRON-	PRP
60025	8377	41	are	be	VBP
60025	8377	42	tied	tie	VBN
60025	8377	43	together	together	RB
60025	8377	44	by	by	IN
60025	8377	45	a	a	DT
60025	8377	46	string	string	NN
60025	8377	47	.	.	.
60025	8378	1	Pigeons	pigeon	NNS
60025	8378	2	,	,	,
60025	8378	3	pheasants	pheasant	NNS
60025	8378	4	,	,	,
60025	8378	5	partridges	partridge	NNS
60025	8378	6	,	,	,
60025	8378	7	&	&	CC
60025	8378	8	c.	c.	NNP
60025	8378	9	,	,	,
60025	8378	10	are	be	VBP
60025	8378	11	all	all	DT
60025	8378	12	trussed	truss	VBN
60025	8378	13	as	as	IN
60025	8378	14	above	above	RB
60025	8378	15	,	,	,
60025	8378	16	with	with	IN
60025	8378	17	the	the	DT
60025	8378	18	legs	leg	NNS
60025	8378	19	short	short	JJ
60025	8378	20	.	.	.
60025	8379	1	To	to	TO
60025	8379	2	draw	draw	VB
60025	8379	3	a	a	DT
60025	8379	4	little	little	JJ
60025	8379	5	roasting	roast	VBG
60025	8379	6	pig	pig	NN
60025	8379	7	,	,	,
60025	8379	8	cut	cut	VB
60025	8379	9	the	the	DT
60025	8379	10	body	body	NN
60025	8379	11	open	open	JJ
60025	8379	12	by	by	IN
60025	8379	13	one	one	CD
60025	8379	14	long	long	JJ
60025	8379	15	slit	slit	NN
60025	8379	16	,	,	,
60025	8379	17	and	and	CC
60025	8379	18	before	before	IN
60025	8379	19	you	-PRON-	PRP
60025	8379	20	take	take	VBP
60025	8379	21	out	out	RP
60025	8379	22	what	what	WP
60025	8379	23	is	be	VBZ
60025	8379	24	inside	inside	RB
60025	8379	25	,	,	,
60025	8379	26	loosen	loosen	VB
60025	8379	27	it	-PRON-	PRP
60025	8379	28	all	all	DT
60025	8379	29	with	with	IN
60025	8379	30	a	a	DT
60025	8379	31	sharp	sharp	JJ
60025	8379	32	knife	knife	NN
60025	8379	33	;	;	:
60025	8379	34	then	then	RB
60025	8379	35	extract	extract	VB
60025	8379	36	it	-PRON-	PRP
60025	8379	37	with	with	IN
60025	8379	38	your	-PRON-	PRP$
60025	8379	39	hands	hand	NNS
60025	8379	40	.	.	.
60025	8380	1	Empty	empty	JJ
60025	8380	2	the	the	DT
60025	8380	3	head	head	NN
60025	8380	4	also	also	RB
60025	8380	5	.	.	.
60025	8381	1	Afterwards	afterwards	RB
60025	8381	2	wash	wash	VB
60025	8381	3	the	the	DT
60025	8381	4	animal	animal	NN
60025	8381	5	clean	clean	JJ
60025	8381	6	,	,	,
60025	8381	7	(	(	-LRB-
60025	8381	8	inside	inside	IN
60025	8381	9	and	and	CC
60025	8381	10	out	out	RB
60025	8381	11	,	,	,
60025	8381	12	)	)	-RRB-
60025	8381	13	and	and	CC
60025	8381	14	fill	fill	VB
60025	8381	15	the	the	DT
60025	8381	16	vacancy	vacancy	NN
60025	8381	17	with	with	IN
60025	8381	18	stuffing	stuff	VBG
60025	8381	19	.	.	.
60025	8382	1	Having	have	VBG
60025	8382	2	bent	bent	JJ
60025	8382	3	the	the	DT
60025	8382	4	knees	knee	NNS
60025	8382	5	under	under	IN
60025	8382	6	,	,	,
60025	8382	7	skewer	skewer	VB
60025	8382	8	the	the	DT
60025	8382	9	legs	leg	NNS
60025	8382	10	to	to	IN
60025	8382	11	the	the	DT
60025	8382	12	body	body	NN
60025	8382	13	,	,	,
60025	8382	14	and	and	CC
60025	8382	15	secure	secure	VB
60025	8382	16	the	the	DT
60025	8382	17	stuffing	stuffing	NN
60025	8382	18	by	by	IN
60025	8382	19	tying	tie	VBG
60025	8382	20	twine	twine	NN
60025	8382	21	tightly	tightly	RB
60025	8382	22	several	several	JJ
60025	8382	23	times	time	NNS
60025	8382	24	round	round	IN
60025	8382	25	the	the	DT
60025	8382	26	body	body	NN
60025	8382	27	;	;	:
60025	8382	28	first	first	RB
60025	8382	29	fastening	fasten	VBG
60025	8382	30	the	the	DT
60025	8382	31	slit	slit	NN
60025	8382	32	by	by	IN
60025	8382	33	pinning	pin	VBG
60025	8382	34	it	-PRON-	PRP
60025	8382	35	with	with	IN
60025	8382	36	a	a	DT
60025	8382	37	wooden	wooden	JJ
60025	8382	38	skewer	skewer	NN
60025	8382	39	.	.	.
60025	8383	1	Having	have	VBG
60025	8383	2	boiled	boil	VBN
60025	8383	3	the	the	DT
60025	8383	4	liver	liver	NN
60025	8383	5	and	and	CC
60025	8383	6	heart	heart	NN
60025	8383	7	,	,	,
60025	8383	8	chop	chop	VB
60025	8383	9	them	-PRON-	PRP
60025	8383	10	to	to	TO
60025	8383	11	enrich	enrich	VB
60025	8383	12	the	the	DT
60025	8383	13	gravy	gravy	NN
60025	8383	14	.	.	.
60025	8384	1	FIGURES	figure	VBN
60025	8384	2	EXPLANATORY	EXPLANATORY	NNP
60025	8384	3	OF	of	IN
60025	8384	4	THE	the	DT
60025	8384	5	PIECES	pieces	NN
60025	8384	6	INTO	into	VBP
60025	8384	7	WHICH	which	WDT
60025	8384	8	THE	the	DT
60025	8384	9	FIVE	five	CD
60025	8384	10	LARGE	large	JJ
60025	8384	11	ANIMALS	animal	NNS
60025	8384	12	ARE	are	VBP
60025	8384	13	DIVIDED	divide	VBN
60025	8384	14	BY	by	IN
60025	8384	15	THE	the	DT
60025	8384	16	BUTCHERS	butcher	NNS
60025	8384	17	.	.	.
60025	8385	1	[	[	-LRB-
60025	8385	2	Illustration	illustration	NN
60025	8385	3	:	:	:
60025	8385	4	_	_	NNP
60025	8385	5	Beef	Beef	NNP
60025	8385	6	_	_	NNP
60025	8385	7	1	1	CD
60025	8385	8	.	.	.
60025	8386	1	Sirloin	Sirloin	NNP
60025	8386	2	.	.	.
60025	8387	1	2	2	LS
60025	8387	2	.	.	.
60025	8388	1	Rump	rump	VB
60025	8388	2	.	.	.
60025	8389	1	3	3	LS
60025	8389	2	.	.	.
60025	8390	1	Edge	Edge	NNP
60025	8390	2	Bone	Bone	NNP
60025	8390	3	.	.	.
60025	8391	1	4	4	LS
60025	8391	2	.	.	.
60025	8392	1	Buttock	Buttock	NNP
60025	8392	2	.	.	.
60025	8393	1	5	5	CD
60025	8393	2	.	.	.
60025	8394	1	Mouse	Mouse	NNP
60025	8394	2	Buttock	Buttock	NNP
60025	8394	3	.	.	.
60025	8395	1	6	6	CD
60025	8395	2	.	.	.
60025	8396	1	Leg	Leg	NNP
60025	8396	2	.	.	.
60025	8397	1	7	7	LS
60025	8397	2	.	.	.
60025	8398	1	Thick	Thick	NNP
60025	8398	2	Flank	Flank	NNP
60025	8398	3	.	.	.
60025	8399	1	8	8	LS
60025	8399	2	.	.	.
60025	8400	1	Veiny	Veiny	NNP
60025	8400	2	Piece	Piece	NNP
60025	8400	3	.	.	.
60025	8401	1	9	9	CD
60025	8401	2	.	.	.
60025	8402	1	Thin	Thin	NNP
60025	8402	2	Flank	Flank	NNP
60025	8402	3	.	.	.
60025	8403	1	10	10	CD
60025	8403	2	.	.	.
60025	8404	1	Fore	Fore	NNP
60025	8404	2	Rib	Rib	NNP
60025	8404	3	:	:	:
60025	8404	4	7	7	CD
60025	8404	5	Ribs	rib	NNS
60025	8404	6	.	.	.
60025	8405	1	11	11	CD
60025	8405	2	.	.	.
60025	8406	1	Middle	middle	JJ
60025	8406	2	Rib	Rib	NNP
60025	8406	3	:	:	:
60025	8406	4	4	4	CD
60025	8406	5	Ribs	Ribs	NNP
60025	8406	6	12	12	CD
60025	8406	7	.	.	.
60025	8407	1	Chuck	Chuck	NNP
60025	8407	2	Rib	Rib	NNP
60025	8407	3	:	:	:
60025	8407	4	2	2	CD
60025	8407	5	Ribs	Ribs	NNP
60025	8407	6	.	.	.
60025	8408	1	13	13	CD
60025	8408	2	.	.	.
60025	8409	1	Brisket	brisket	NN
60025	8409	2	.	.	.
60025	8410	1	14	14	CD
60025	8410	2	.	.	.
60025	8411	1	Shoulder	shoulder	NN
60025	8411	2	,	,	,
60025	8411	3	or	or	CC
60025	8411	4	Leg	Leg	NNP
60025	8411	5	of	of	IN
60025	8411	6	Mutton	Mutton	NNP
60025	8411	7	Piece	Piece	NNP
60025	8411	8	.	.	.
60025	8412	1	15	15	CD
60025	8412	2	.	.	.
60025	8413	1	Clod	clod	VB
60025	8413	2	.	.	.
60025	8414	1	16	16	CD
60025	8414	2	.	.	.
60025	8415	1	Neck	neck	NN
60025	8415	2	,	,	,
60025	8415	3	or	or	CC
60025	8415	4	Sticking	Sticking	NNP
60025	8415	5	Piece	Piece	NNP
60025	8415	6	.	.	.
60025	8416	1	17	17	CD
60025	8416	2	.	.	.
60025	8417	1	Shin	Shin	NNP
60025	8417	2	.	.	.
60025	8418	1	18	18	CD
60025	8418	2	.	.	.
60025	8419	1	Cheek	Cheek	NNP
60025	8419	2	.	.	.
60025	8419	3	]	]	-RRB-
60025	8420	1	[	[	-LRB-
60025	8420	2	Illustration	illustration	NN
60025	8420	3	:	:	:
60025	8420	4	_	_	NNP
60025	8420	5	Veal	Veal	NNP
60025	8420	6	.	.	.
60025	8420	7	_	_	NNP
60025	8420	8	1	1	CD
60025	8420	9	.	.	.
60025	8421	1	Loin	Loin	NNP
60025	8421	2	,	,	,
60025	8421	3	Best	good	JJS
60025	8421	4	End	end	NN
60025	8421	5	.	.	.
60025	8422	1	2	2	LS
60025	8422	2	.	.	.
60025	8423	1	Fillet	Fillet	NNP
60025	8423	2	.	.	.
60025	8424	1	3	3	LS
60025	8424	2	.	.	.
60025	8425	1	Loin	Loin	NNP
60025	8425	2	,	,	,
60025	8425	3	Chump	Chump	NNP
60025	8425	4	End	End	NNP
60025	8425	5	.	.	.
60025	8426	1	4	4	LS
60025	8426	2	.	.	.
60025	8427	1	Hind	Hind	NNP
60025	8427	2	Knuckle	Knuckle	NNP
60025	8427	3	.	.	.
60025	8428	1	5	5	CD
60025	8428	2	.	.	.
60025	8429	1	Neck	neck	NN
60025	8429	2	,	,	,
60025	8429	3	Best	good	JJS
60025	8429	4	End	end	NN
60025	8429	5	.	.	.
60025	8430	1	6	6	CD
60025	8430	2	.	.	.
60025	8431	1	Breast	breast	NN
60025	8431	2	,	,	,
60025	8431	3	Best	Best	NNP
60025	8431	4	End	end	NN
60025	8431	5	.	.	.
60025	8432	1	7	7	LS
60025	8432	2	.	.	.
60025	8433	1	Blade	Blade	NNP
60025	8433	2	Bone	Bone	NNP
60025	8433	3	.	.	.
60025	8434	1	8	8	LS
60025	8434	2	.	.	.
60025	8435	1	Fore	Fore	NNP
60025	8435	2	Knuckle	Knuckle	NNP
60025	8435	3	.	.	.
60025	8436	1	9	9	CD
60025	8436	2	.	.	.
60025	8437	1	Breast	breast	NN
60025	8437	2	,	,	,
60025	8437	3	Brisket	Brisket	NNP
60025	8437	4	End	End	NNP
60025	8437	5	.	.	.
60025	8438	1	10	10	CD
60025	8438	2	.	.	.
60025	8439	1	Neck	neck	NN
60025	8439	2	,	,	,
60025	8439	3	Scrag	Scrag	NNP
60025	8439	4	End	End	NNP
60025	8439	5	.	.	.
60025	8439	6	]	]	-RRB-
60025	8440	1	[	[	-LRB-
60025	8440	2	Illustration	illustration	NN
60025	8440	3	:	:	:
60025	8440	4	_	_	NNP
60025	8440	5	Mutton	Mutton	NNP
60025	8440	6	.	.	.
60025	8440	7	_	_	NNP
60025	8440	8	1	1	CD
60025	8440	9	.	.	.
60025	8441	1	Leg	Leg	NNP
60025	8441	2	.	.	.
60025	8442	1	2	2	LS
60025	8442	2	.	.	.
60025	8443	1	Shoulder	shoulder	NN
60025	8443	2	.	.	.
60025	8444	1	3	3	LS
60025	8444	2	.	.	.
60025	8445	1	Loin	Loin	NNP
60025	8445	2	,	,	,
60025	8445	3	Best	good	JJS
60025	8445	4	End	end	NN
60025	8445	5	.	.	.
60025	8446	1	4	4	CD
60025	8446	2	Loin	Loin	NNP
60025	8446	3	.	.	.
60025	8447	1	Chump	Chump	NNP
60025	8447	2	End	End	NNP
60025	8447	3	5	5	CD
60025	8447	4	.	.	.
60025	8448	1	Neck	neck	NN
60025	8448	2	.	.	.
60025	8449	1	Best	good	JJS
60025	8449	2	End	end	NN
60025	8449	3	.	.	.
60025	8450	1	6	6	CD
60025	8450	2	.	.	.
60025	8451	1	Breast	breast	NN
60025	8451	2	.	.	.
60025	8452	1	7	7	LS
60025	8452	2	.	.	.
60025	8453	1	Neck	neck	NN
60025	8453	2	,	,	,
60025	8453	3	Scrag	Scrag	NNP
60025	8453	4	End	End	NNP
60025	8453	5	.	.	.
60025	8454	1	_	_	NNP
60025	8454	2	Note	Note	NNP
60025	8454	3	.	.	.
60025	8454	4	_	_	NNP
60025	8454	5	A	a	DT
60025	8454	6	Chine	Chine	NNP
60025	8454	7	is	be	VBZ
60025	8454	8	two	two	CD
60025	8454	9	Loins	Loins	NNPS
60025	8454	10	;	;	:
60025	8454	11	and	and	CC
60025	8454	12	a	a	DT
60025	8454	13	Saddle	Saddle	NNP
60025	8454	14	is	be	VBZ
60025	8454	15	two	two	CD
60025	8454	16	Loins	Loins	NNPS
60025	8454	17	and	and	CC
60025	8454	18	two	two	CD
60025	8454	19	Necks	neck	NNS
60025	8454	20	of	of	IN
60025	8454	21	the	the	DT
60025	8454	22	Best	good	JJS
60025	8454	23	End	end	NN
60025	8454	24	.	.	.
60025	8454	25	]	]	-RRB-
60025	8455	1	[	[	-LRB-
60025	8455	2	Illustration	illustration	NN
60025	8455	3	:	:	:
60025	8455	4	_	_	NNP
60025	8455	5	Pork	Pork	NNP
60025	8455	6	.	.	.
60025	8455	7	_	_	NNP
60025	8455	8	1	1	CD
60025	8455	9	.	.	.
60025	8456	1	Leg	Leg	NNP
60025	8456	2	.	.	.
60025	8457	1	2	2	LS
60025	8457	2	.	.	.
60025	8458	1	Hind	Hind	NNP
60025	8458	2	Loin	Loin	NNP
60025	8458	3	.	.	.
60025	8459	1	3	3	LS
60025	8459	2	.	.	.
60025	8460	1	Fore	Fore	NNP
60025	8460	2	Loin	Loin	NNP
60025	8460	3	.	.	.
60025	8461	1	4	4	LS
60025	8461	2	.	.	.
60025	8462	1	Spare	spare	JJ
60025	8462	2	Rib	rib	NN
60025	8462	3	.	.	.
60025	8463	1	5	5	CD
60025	8463	2	.	.	.
60025	8464	1	Hand	hand	NN
60025	8464	2	.	.	.
60025	8465	1	6	6	CD
60025	8465	2	.	.	.
60025	8466	1	Spring	Spring	NNP
60025	8466	2	.	.	.
60025	8466	3	]	]	-RRB-
60025	8467	1	[	[	-LRB-
60025	8467	2	Illustration	illustration	NN
60025	8467	3	:	:	:
60025	8467	4	_	_	NNP
60025	8467	5	Venison	Venison	NNP
60025	8467	6	.	.	.
60025	8467	7	_	_	NNP
60025	8467	8	1	1	CD
60025	8467	9	.	.	.
60025	8468	1	Shoulder	shoulder	NN
60025	8468	2	.	.	.
60025	8469	1	2	2	LS
60025	8469	2	.	.	.
60025	8470	1	Neck	neck	NN
60025	8470	2	.	.	.
60025	8471	1	3	3	LS
60025	8471	2	.	.	.
60025	8472	1	Haunch	haunch	VB
60025	8472	2	.	.	.
60025	8473	1	4	4	LS
60025	8473	2	.	.	.
60025	8474	1	Breast	breast	NN
60025	8474	2	.	.	.
60025	8475	1	5	5	CD
60025	8475	2	.	.	.
60025	8476	1	Scrag	Scrag	NNP
60025	8476	2	.	.	.
60025	8476	3	]	]	-RRB-
60025	8477	1	INDEX	index	NN
60025	8477	2	.	.	.
60025	8478	1	Acid	acid	JJ
60025	8478	2	salt	salt	NN
60025	8478	3	,	,	,
60025	8478	4	427	427	CD
60025	8478	5	.	.	.
60025	8479	1	Almond	almond	JJ
60025	8479	2	cake	cake	NN
60025	8479	3	,	,	,
60025	8479	4	346	346	CD
60025	8479	5	.	.	.
60025	8480	1	Almond	Almond	NNP
60025	8480	2	custard	custard	NN
60025	8480	3	,	,	,
60025	8480	4	316	316	CD
60025	8480	5	.	.	.
60025	8481	1	Almond	Almond	NNP
60025	8481	2	ice	ice	NN
60025	8481	3	-	-	HYPH
60025	8481	4	cream	cream	NN
60025	8481	5	,	,	,
60025	8481	6	326	326	CD
60025	8481	7	.	.	.
60025	8482	1	Almond	almond	JJ
60025	8482	2	maccaroons	maccaroon	NNS
60025	8482	3	,	,	,
60025	8482	4	351	351	CD
60025	8482	5	.	.	.
60025	8483	1	Almond	Almond	NNP
60025	8483	2	pudding	pudding	NN
60025	8483	3	,	,	,
60025	8483	4	286	286	CD
60025	8483	5	.	.	.
60025	8484	1	Another	another	DT
60025	8484	2	almond	almond	NN
60025	8484	3	pudding	pudding	NN
60025	8484	4	,	,	,
60025	8484	5	286	286	CD
60025	8484	6	.	.	.
60025	8485	1	Anchovy	Anchovy	NNP
60025	8485	2	catchup	catchup	NN
60025	8485	3	,	,	,
60025	8485	4	174	174	CD
60025	8485	5	.	.	.
60025	8486	1	Anchovy	anchovy	JJ
60025	8486	2	sauce	sauce	NN
60025	8486	3	,	,	,
60025	8486	4	164	164	CD
60025	8486	5	.	.	.
60025	8487	1	Anniseed	anniseed	VBP
60025	8487	2	cordial	cordial	JJ
60025	8487	3	,	,	,
60025	8487	4	401	401	CD
60025	8487	5	.	.	.
60025	8488	1	Apees	Apees	NNP
60025	8488	2	,	,	,
60025	8488	3	354	354	CD
60025	8488	4	.	.	.
60025	8489	1	Apples	apple	NNS
60025	8489	2	,	,	,
60025	8489	3	baked	bake	VBD
60025	8489	4	,	,	,
60025	8489	5	252	252	CD
60025	8489	6	.	.	.
60025	8490	1	Apple	Apple	NNP
60025	8490	2	butter	butter	NN
60025	8490	3	,	,	,
60025	8490	4	253	253	CD
60025	8490	5	.	.	.
60025	8491	1	Apple	Apple	NNP
60025	8491	2	butter	butter	NN
60025	8491	3	,	,	,
60025	8491	4	without	without	IN
60025	8491	5	cider	cider	NN
60025	8491	6	,	,	,
60025	8491	7	434	434	CD
60025	8491	8	.	.	.
60025	8492	1	Apple	Apple	NNP
60025	8492	2	custard	custard	NN
60025	8492	3	,	,	,
60025	8492	4	315	315	CD
60025	8492	5	.	.	.
60025	8493	1	Apple	Apple	NNP
60025	8493	2	dumplings	dumpling	NNS
60025	8493	3	,	,	,
60025	8493	4	307	307	CD
60025	8493	5	.	.	.
60025	8494	1	Apple	Apple	NNP
60025	8494	2	fritters	fritter	NNS
60025	8494	3	,	,	,
60025	8494	4	312	312	CD
60025	8494	5	.	.	.
60025	8495	1	Apple	Apple	NNP
60025	8495	2	jelly	jelly	NN
60025	8495	3	,	,	,
60025	8495	4	253	253	CD
60025	8495	5	.	.	.
60025	8496	1	Apple	Apple	NNP
60025	8496	2	and	and	CC
60025	8496	3	other	other	JJ
60025	8496	4	pies	pie	NNS
60025	8496	5	,	,	,
60025	8496	6	281	281	CD
60025	8496	7	.	.	.
60025	8497	1	Apple	apple	NN
60025	8497	2	pot	pot	NN
60025	8497	3	-	-	HYPH
60025	8497	4	pie	pie	NN
60025	8497	5	,	,	,
60025	8497	6	434	434	CD
60025	8497	7	.	.	.
60025	8498	1	Apples	apple	NNS
60025	8498	2	,	,	,
60025	8498	3	preserved	preserve	VBN
60025	8498	4	,	,	,
60025	8498	5	251	251	CD
60025	8498	6	.	.	.
60025	8499	1	Apple	Apple	NNP
60025	8499	2	pudding	pudding	NN
60025	8499	3	,	,	,
60025	8499	4	baked	bake	VBD
60025	8499	5	,	,	,
60025	8499	6	305	305	CD
60025	8499	7	.	.	.
60025	8500	1	Apple	Apple	NNP
60025	8500	2	pudding	pudding	NN
60025	8500	3	,	,	,
60025	8500	4	boiled	boil	VBD
60025	8500	5	,	,	,
60025	8500	6	306	306	CD
60025	8500	7	.	.	.
60025	8501	1	Apple	Apple	NNP
60025	8501	2	sauce	sauce	NN
60025	8501	3	,	,	,
60025	8501	4	168	168	CD
60025	8501	5	.	.	.
60025	8502	1	Apple	apple	NN
60025	8502	2	water	water	NN
60025	8502	3	,	,	,
60025	8502	4	417	417	CD
60025	8502	5	.	.	.
60025	8503	1	Apricots	apricot	NNS
60025	8503	2	,	,	,
60025	8503	3	preserved	preserve	VBD
60025	8503	4	,	,	,
60025	8503	5	247	247	CD
60025	8503	6	.	.	.
60025	8504	1	Arrow	arrow	NN
60025	8504	2	-	-	HYPH
60025	8504	3	root	root	NN
60025	8504	4	blancmange	blancmange	NN
60025	8504	5	,	,	,
60025	8504	6	329	329	CD
60025	8504	7	.	.	.
60025	8505	1	Arrow	arrow	NN
60025	8505	2	-	-	HYPH
60025	8505	3	root	root	NN
60025	8505	4	jelly	jelly	NN
60025	8505	5	,	,	,
60025	8505	6	411	411	CD
60025	8505	7	.	.	.
60025	8506	1	Arrow	arrow	NN
60025	8506	2	-	-	HYPH
60025	8506	3	root	root	NN
60025	8506	4	pudding	pudding	NN
60025	8506	5	,	,	,
60025	8506	6	291	291	CD
60025	8506	7	.	.	.
60025	8507	1	Artichokes	artichoke	NNS
60025	8507	2	,	,	,
60025	8507	3	to	to	TO
60025	8507	4	boil	boil	VB
60025	8507	5	,	,	,
60025	8507	6	195	195	CD
60025	8507	7	.	.	.
60025	8508	1	Asparagus	Asparagus	NNP
60025	8508	2	,	,	,
60025	8508	3	to	to	TO
60025	8508	4	boil	boil	VB
60025	8508	5	,	,	,
60025	8508	6	199	199	CD
60025	8508	7	.	.	.
60025	8509	1	Asparagus	Asparagus	NNP
60025	8509	2	soup	soup	NN
60025	8509	3	,	,	,
60025	8509	4	35	35	CD
60025	8509	5	.	.	.
60025	8510	1	Balm	Balm	NNP
60025	8510	2	of	of	IN
60025	8510	3	Gilead	Gilead	NNP
60025	8510	4	oil	oil	NN
60025	8510	5	,	,	,
60025	8510	6	425	425	CD
60025	8510	7	.	.	.
60025	8511	1	Barberry	Barberry	NNP
60025	8511	2	jelly	jelly	NNP
60025	8511	3	,	,	,
60025	8511	4	270	270	CD
60025	8511	5	.	.	.
60025	8512	1	Barberries	barberry	NNS
60025	8512	2	,	,	,
60025	8512	3	to	to	TO
60025	8512	4	pickle	pickle	VB
60025	8512	5	,	,	,
60025	8512	6	217	217	CD
60025	8512	7	.	.	.
60025	8513	1	Barley	barley	NN
60025	8513	2	water	water	NN
60025	8513	3	,	,	,
60025	8513	4	414	414	CD
60025	8513	5	.	.	.
60025	8514	1	Bath	bath	NN
60025	8514	2	buns	bun	NNS
60025	8514	3	,	,	,
60025	8514	4	344	344	CD
60025	8514	5	.	.	.
60025	8515	1	Bean	bean	NN
60025	8515	2	soup	soup	NN
60025	8515	3	,	,	,
60025	8515	4	33	33	CD
60025	8515	5	.	.	.
60025	8516	1	Beans	bean	NNS
60025	8516	2	,	,	,
60025	8516	3	(	(	-LRB-
60025	8516	4	dried	dry	VBN
60025	8516	5	,	,	,
60025	8516	6	)	)	-RRB-
60025	8516	7	to	to	TO
60025	8516	8	boil	boil	VB
60025	8516	9	,	,	,
60025	8516	10	197	197	CD
60025	8516	11	.	.	.
60025	8517	1	Beans	bean	NNS
60025	8517	2	,	,	,
60025	8517	3	(	(	-LRB-
60025	8517	4	green	green	JJ
60025	8517	5	or	or	CC
60025	8517	6	French	French	NNP
60025	8517	7	,	,	,
60025	8517	8	)	)	-RRB-
60025	8517	9	to	to	TO
60025	8517	10	boil	boil	VB
60025	8517	11	,	,	,
60025	8517	12	197	197	CD
60025	8517	13	.	.	.
60025	8518	1	Beans	bean	NNS
60025	8518	2	,	,	,
60025	8518	3	(	(	-LRB-
60025	8518	4	green	green	JJ
60025	8518	5	,	,	,
60025	8518	6	)	)	-RRB-
60025	8518	7	to	to	TO
60025	8518	8	pickle	pickle	VB
60025	8518	9	,	,	,
60025	8518	10	215	215	CD
60025	8518	11	.	.	.
60025	8519	1	Beans	bean	NNS
60025	8519	2	,	,	,
60025	8519	3	(	(	-LRB-
60025	8519	4	Lima	Lima	NNP
60025	8519	5	,	,	,
60025	8519	6	)	)	-RRB-
60025	8519	7	to	to	TO
60025	8519	8	boil	boil	VB
60025	8519	9	,	,	,
60025	8519	10	and	and	CC
60025	8519	11	dry	dry	JJ
60025	8519	12	,	,	,
60025	8519	13	197	197	CD
60025	8519	14	.	.	.
60025	8520	1	Beans	bean	NNS
60025	8520	2	,	,	,
60025	8520	3	(	(	-LRB-
60025	8520	4	scarlet	scarlet	UH
60025	8520	5	,	,	,
60025	8520	6	)	)	-RRB-
60025	8520	7	to	to	TO
60025	8520	8	boil	boil	VB
60025	8520	9	,	,	,
60025	8520	10	197	197	CD
60025	8520	11	.	.	.
60025	8521	1	Beef	beef	NN
60025	8521	2	,	,	,
60025	8521	3	remarks	remark	NNS
60025	8521	4	on	on	RB
60025	8521	5	,	,	,
60025	8521	6	68	68	CD
60025	8521	7	.	.	.
60025	8522	1	Beef	beef	NN
60025	8522	2	,	,	,
60025	8522	3	Ã	Ã	NNP
60025	8522	4	  	  	_SP
60025	8522	5	la	la	NNP
60025	8522	6	mode	mode	NNP
60025	8522	7	,	,	,
60025	8522	8	78	78	CD
60025	8522	9	.	.	.
60025	8523	1	Beef	Beef	NNP
60025	8523	2	,	,	,
60025	8523	3	baked	bake	VBD
60025	8523	4	,	,	,
60025	8523	5	71	71	CD
60025	8523	6	.	.	.
60025	8524	1	Beef	Beef	NNP
60025	8524	2	bouilli	bouilli	NNP
60025	8524	3	,	,	,
60025	8524	4	82	82	CD
60025	8524	5	.	.	.
60025	8525	1	Beef	beef	NN
60025	8525	2	,	,	,
60025	8525	3	(	(	-LRB-
60025	8525	4	corned	corn	VBN
60025	8525	5	or	or	CC
60025	8525	6	salted	salt	VBN
60025	8525	7	,	,	,
60025	8525	8	)	)	-RRB-
60025	8525	9	to	to	TO
60025	8525	10	boil	boil	VB
60025	8525	11	,	,	,
60025	8525	12	73	73	CD
60025	8525	13	.	.	.
60025	8526	1	Beef	beef	NN
60025	8526	2	cakes	cake	NNS
60025	8526	3	,	,	,
60025	8526	4	84	84	CD
60025	8526	5	.	.	.
60025	8527	1	Beef	beef	NN
60025	8527	2	,	,	,
60025	8527	3	to	to	IN
60025	8527	4	corn	corn	NN
60025	8527	5	,	,	,
60025	8527	6	89	89	CD
60025	8527	7	.	.	.
60025	8528	1	Beef	beef	NN
60025	8528	2	,	,	,
60025	8528	3	to	to	TO
60025	8528	4	dry	dry	VB
60025	8528	5	and	and	CC
60025	8528	6	smoke	smoke	VB
60025	8528	7	,	,	,
60025	8528	8	91	91	CD
60025	8528	9	.	.	.
60025	8529	1	Beef	beef	NN
60025	8529	2	dripping	drip	VBG
60025	8529	3	,	,	,
60025	8529	4	to	to	TO
60025	8529	5	save	save	VB
60025	8529	6	,	,	,
60025	8529	7	71	71	CD
60025	8529	8	.	.	.
60025	8530	1	Beef	beef	NN
60025	8530	2	,	,	,
60025	8530	3	hashed	hashed	NN
60025	8530	4	,	,	,
60025	8530	5	83	83	CD
60025	8530	6	.	.	.
60025	8531	1	Beef	Beef	NNP
60025	8531	2	's	's	POS
60025	8531	3	heart	heart	NN
60025	8531	4	,	,	,
60025	8531	5	roasted	roast	VBN
60025	8531	6	,	,	,
60025	8531	7	85	85	CD
60025	8531	8	.	.	.
60025	8532	1	Beef	Beef	NNP
60025	8532	2	's	's	POS
60025	8532	3	heart	heart	NN
60025	8532	4	,	,	,
60025	8532	5	stewed	stew	VBN
60025	8532	6	,	,	,
60025	8532	7	85	85	CD
60025	8532	8	.	.	.
60025	8533	1	Beef	beef	NN
60025	8533	2	kidney	kidney	NN
60025	8533	3	,	,	,
60025	8533	4	to	to	TO
60025	8533	5	dress	dress	VB
60025	8533	6	,	,	,
60025	8533	7	86	86	CD
60025	8533	8	.	.	.
60025	8534	1	Beef	beef	NN
60025	8534	2	,	,	,
60025	8534	3	potted	pot	VBN
60025	8534	4	,	,	,
60025	8534	5	92	92	CD
60025	8534	6	.	.	.
60025	8535	1	Beef	Beef	NNP
60025	8535	2	,	,	,
60025	8535	3	to	to	TO
60025	8535	4	roast	roast	VB
60025	8535	5	,	,	,
60025	8535	6	69	69	CD
60025	8535	7	.	.	.
60025	8536	1	Beef	Beef	NNP
60025	8536	2	soup	soup	NN
60025	8536	3	,	,	,
60025	8536	4	fine	fine	NN
60025	8536	5	,	,	,
60025	8536	6	17	17	CD
60025	8536	7	.	.	.
60025	8537	1	Beef	beef	NN
60025	8537	2	steaks	steak	NNS
60025	8537	3	,	,	,
60025	8537	4	to	to	IN
60025	8537	5	broil	broil	NNP
60025	8537	6	,	,	,
60025	8537	7	74	74	CD
60025	8537	8	.	.	.
60025	8538	1	Beef	beef	NN
60025	8538	2	steaks	steak	NNS
60025	8538	3	,	,	,
60025	8538	4	to	to	TO
60025	8538	5	fry	fry	VB
60025	8538	6	,	,	,
60025	8538	7	76	76	CD
60025	8538	8	.	.	.
60025	8539	1	Beef	beef	NN
60025	8539	2	steak	steak	NN
60025	8539	3	pie	pie	NN
60025	8539	4	,	,	,
60025	8539	5	77	77	CD
60025	8539	6	.	.	.
60025	8540	1	Beef	Beef	NNP
60025	8540	2	steak	steak	NN
60025	8540	3	pudding	pudding	NN
60025	8540	4	,	,	,
60025	8540	5	76	76	CD
60025	8540	6	.	.	.
60025	8541	1	Beef	Beef	NNP
60025	8541	2	,	,	,
60025	8541	3	to	to	IN
60025	8541	4	stew	stew	NNP
60025	8541	5	,	,	,
60025	8541	6	80	80	CD
60025	8541	7	.	.	.
60025	8542	1	Beef	beef	NN
60025	8542	2	,	,	,
60025	8542	3	(	(	-LRB-
60025	8542	4	a	a	DT
60025	8542	5	round	round	NN
60025	8542	6	of	of	IN
60025	8542	7	,	,	,
60025	8542	8	)	)	-RRB-
60025	8542	9	to	to	IN
60025	8542	10	stew	stew	NNP
60025	8542	11	,	,	,
60025	8542	12	80	80	CD
60025	8542	13	.	.	.
60025	8543	1	Beef	beef	NN
60025	8543	2	,	,	,
60025	8543	3	(	(	-LRB-
60025	8543	4	a	a	DT
60025	8543	5	round	round	NN
60025	8543	6	of	of	IN
60025	8543	7	,	,	,
60025	8543	8	)	)	-RRB-
60025	8543	9	to	to	TO
60025	8543	10	stew	stew	VB
60025	8543	11	another	another	DT
60025	8543	12	way	way	NN
60025	8543	13	,	,	,
60025	8543	14	81	81	CD
60025	8543	15	.	.	.
60025	8544	1	Beef	beef	NN
60025	8544	2	and	and	CC
60025	8544	3	tongues	tongue	NNS
60025	8544	4	,	,	,
60025	8544	5	to	to	TO
60025	8544	6	pickle	pickle	VB
60025	8544	7	,	,	,
60025	8544	8	90	90	CD
60025	8544	9	.	.	.
60025	8545	1	Beef	beef	NN
60025	8545	2	tea	tea	NN
60025	8545	3	,	,	,
60025	8545	4	414	414	CD
60025	8545	5	.	.	.
60025	8546	1	Beets	beet	NNS
60025	8546	2	,	,	,
60025	8546	3	to	to	TO
60025	8546	4	boil	boil	VB
60025	8546	5	,	,	,
60025	8546	6	196	196	CD
60025	8546	7	.	.	.
60025	8547	1	Beets	beet	NNS
60025	8547	2	,	,	,
60025	8547	3	to	to	IN
60025	8547	4	stew	stew	NNP
60025	8547	5	,	,	,
60025	8547	6	197	197	CD
60025	8547	7	.	.	.
60025	8548	1	Beer	beer	NN
60025	8548	2	,	,	,
60025	8548	3	(	(	-LRB-
60025	8548	4	molasses	molasse	NNS
60025	8548	5	,	,	,
60025	8548	6	)	)	-RRB-
60025	8548	7	392	392	CD
60025	8548	8	.	.	.
60025	8549	1	Beer	beer	NN
60025	8549	2	,	,	,
60025	8549	3	(	(	-LRB-
60025	8549	4	sassafras	sassafra	NNS
60025	8549	5	,	,	,
60025	8549	6	)	)	-RRB-
60025	8549	7	392	392	CD
60025	8549	8	.	.	.
60025	8550	1	Biscuit	biscuit	NN
60025	8550	2	,	,	,
60025	8550	3	(	(	-LRB-
60025	8550	4	milk	milk	NN
60025	8550	5	,	,	,
60025	8550	6	)	)	-RRB-
60025	8550	7	361	361	CD
60025	8550	8	.	.	.
60025	8551	1	Biscuit	biscuit	NN
60025	8551	2	,	,	,
60025	8551	3	(	(	-LRB-
60025	8551	4	soda	soda	NN
60025	8551	5	,	,	,
60025	8551	6	)	)	-RRB-
60025	8551	7	371	371	CD
60025	8551	8	.	.	.
60025	8552	1	Biscuit	biscuit	NN
60025	8552	2	,	,	,
60025	8552	3	(	(	-LRB-
60025	8552	4	sugar	sugar	NN
60025	8552	5	,	,	,
60025	8552	6	)	)	-RRB-
60025	8552	7	361	361	CD
60025	8552	8	.	.	.
60025	8553	1	Biscuit	biscuit	NN
60025	8553	2	,	,	,
60025	8553	3	(	(	-LRB-
60025	8553	4	tea	tea	NN
60025	8553	5	,	,	,
60025	8553	6	)	)	-RRB-
60025	8553	7	372	372	CD
60025	8553	8	.	.	.
60025	8554	1	Bitters	bitter	NNS
60025	8554	2	,	,	,
60025	8554	3	419	419	CD
60025	8554	4	.	.	.
60025	8555	1	Black	black	JJ
60025	8555	2	cake	cake	NN
60025	8555	3	,	,	,
60025	8555	4	338	338	CD
60025	8555	5	.	.	.
60025	8556	1	Black	black	JJ
60025	8556	2	-	-	HYPH
60025	8556	3	fish	fish	NN
60025	8556	4	,	,	,
60025	8556	5	to	to	IN
60025	8556	6	stew	stew	NNP
60025	8556	7	,	,	,
60025	8556	8	431	431	CD
60025	8556	9	.	.	.
60025	8557	1	Blanc	Blanc	NNP
60025	8557	2	-	-	HYPH
60025	8557	3	mange	mange	NNP
60025	8557	4	,	,	,
60025	8557	5	327	327	CD
60025	8557	6	.	.	.
60025	8558	1	Blanc	Blanc	NNP
60025	8558	2	-	-	HYPH
60025	8558	3	mange	mange	NNP
60025	8558	4	,	,	,
60025	8558	5	(	(	-LRB-
60025	8558	6	arrow	arrow	NN
60025	8558	7	-	-	HYPH
60025	8558	8	root	root	NN
60025	8558	9	,	,	,
60025	8558	10	)	)	-RRB-
60025	8558	11	329	329	CD
60025	8558	12	.	.	.
60025	8559	1	Blanc	Blanc	NNP
60025	8559	2	-	-	HYPH
60025	8559	3	mange	mange	NNP
60025	8559	4	,	,	,
60025	8559	5	(	(	-LRB-
60025	8559	6	carrageen	carrageen	NNP
60025	8559	7	,	,	,
60025	8559	8	)	)	-RRB-
60025	8559	9	328	328	CD
60025	8559	10	.	.	.
60025	8560	1	Bottled	bottled	JJ
60025	8560	2	small	small	JJ
60025	8560	3	beer	beer	NN
60025	8560	4	,	,	,
60025	8560	5	408	408	CD
60025	8560	6	.	.	.
60025	8561	1	Bran	bran	JJ
60025	8561	2	bread	bread	NN
60025	8561	3	,	,	,
60025	8561	4	377	377	CD
60025	8561	5	.	.	.
60025	8562	1	Bread	bread	NN
60025	8562	2	,	,	,
60025	8562	3	374	374	CD
60025	8562	4	.	.	.
60025	8563	1	Bread	bread	NN
60025	8563	2	,	,	,
60025	8563	3	(	(	-LRB-
60025	8563	4	rye	rye	NN
60025	8563	5	and	and	CC
60025	8563	6	Indian	Indian	NNP
60025	8563	7	,	,	,
60025	8563	8	)	)	-RRB-
60025	8563	9	377	377	CD
60025	8563	10	.	.	.
60025	8564	1	Bread	bread	NN
60025	8564	2	cake	cake	NN
60025	8564	3	,	,	,
60025	8564	4	350	350	CD
60025	8564	5	.	.	.
60025	8565	1	Bread	Bread	NNP
60025	8565	2	jelly	jelly	NNP
60025	8565	3	,	,	,
60025	8565	4	411	411	CD
60025	8565	5	.	.	.
60025	8566	1	Bread	bread	NN
60025	8566	2	pudding	pudding	NN
60025	8566	3	,	,	,
60025	8566	4	baked	bake	VBD
60025	8566	5	,	,	,
60025	8566	6	299	299	CD
60025	8566	7	.	.	.
60025	8567	1	Bread	bread	NN
60025	8567	2	pudding	pudding	NN
60025	8567	3	,	,	,
60025	8567	4	boiled	boil	VBN
60025	8567	5	,	,	,
60025	8567	6	298	298	CD
60025	8567	7	.	.	.
60025	8568	1	Bread	bread	NN
60025	8568	2	and	and	CC
60025	8568	3	butter	butter	NN
60025	8568	4	pudding	pudding	NN
60025	8568	5	,	,	,
60025	8568	6	299	299	CD
60025	8568	7	.	.	.
60025	8569	1	Bread	bread	NN
60025	8569	2	sauce	sauce	NN
60025	8569	3	,	,	,
60025	8569	4	167	167	CD
60025	8569	5	.	.	.
60025	8570	1	Broccoli	Broccoli	NNP
60025	8570	2	,	,	,
60025	8570	3	to	to	TO
60025	8570	4	boil	boil	VB
60025	8570	5	,	,	,
60025	8570	6	188	188	CD
60025	8570	7	.	.	.
60025	8571	1	Brown	Brown	NNP
60025	8571	2	soup	soup	NN
60025	8571	3	,	,	,
60025	8571	4	rich	rich	JJ
60025	8571	5	,	,	,
60025	8571	6	26	26	CD
60025	8571	7	.	.	.
60025	8572	1	Buckwheat	buckwheat	NN
60025	8572	2	cakes	cake	NNS
60025	8572	3	,	,	,
60025	8572	4	367	367	CD
60025	8572	5	.	.	.
60025	8573	1	Burnet	burnet	NN
60025	8573	2	vinegar	vinegar	NN
60025	8573	3	,	,	,
60025	8573	4	179	179	CD
60025	8573	5	.	.	.
60025	8574	1	Burns	Burns	NNP
60025	8574	2	,	,	,
60025	8574	3	remedy	remedy	NN
60025	8574	4	for	for	IN
60025	8574	5	,	,	,
60025	8574	6	420	420	CD
60025	8574	7	.	.	.
60025	8575	1	Butter	butter	NN
60025	8575	2	,	,	,
60025	8575	3	to	to	IN
60025	8575	4	brown	brown	NNP
60025	8575	5	,	,	,
60025	8575	6	163	163	CD
60025	8575	7	.	.	.
60025	8576	1	Butter	butter	NN
60025	8576	2	,	,	,
60025	8576	3	melted	melt	VBN
60025	8576	4	or	or	CC
60025	8576	5	drawn	draw	VBN
60025	8576	6	,	,	,
60025	8576	7	163	163	CD
60025	8576	8	.	.	.
60025	8577	1	Butter	butter	NN
60025	8577	2	,	,	,
60025	8577	3	to	to	TO
60025	8577	4	make	make	VB
60025	8577	5	,	,	,
60025	8577	6	379	379	CD
60025	8577	7	.	.	.
60025	8578	1	Butter	butter	NN
60025	8578	2	,	,	,
60025	8578	3	to	to	TO
60025	8578	4	preserve	preserve	VB
60025	8578	5	,	,	,
60025	8578	6	381	381	CD
60025	8578	7	.	.	.
60025	8579	1	Butternuts	butternut	NNS
60025	8579	2	,	,	,
60025	8579	3	to	to	TO
60025	8579	4	pickle	pickle	VB
60025	8579	5	,	,	,
60025	8579	6	218	218	CD
60025	8579	7	.	.	.
60025	8580	1	Cabbage	cabbage	NN
60025	8580	2	,	,	,
60025	8580	3	to	to	TO
60025	8580	4	boil	boil	VB
60025	8580	5	,	,	,
60025	8580	6	186	186	CD
60025	8580	7	.	.	.
60025	8581	1	Cabbage	cabbage	NN
60025	8581	2	,	,	,
60025	8581	3	(	(	-LRB-
60025	8581	4	red	red	JJ
60025	8581	5	,	,	,
60025	8581	6	)	)	-RRB-
60025	8581	7	to	to	TO
60025	8581	8	pickle	pickle	VB
60025	8581	9	,	,	,
60025	8581	10	226	226	CD
60025	8581	11	.	.	.
60025	8582	1	Cale	cale	NN
60025	8582	2	-	-	HYPH
60025	8582	3	cannon	cannon	NNP
60025	8582	4	,	,	,
60025	8582	5	187	187	CD
60025	8582	6	.	.	.
60025	8583	1	Calf	Calf	NNP
60025	8583	2	's	's	POS
60025	8583	3	feet	foot	NNS
60025	8583	4	broth	broth	NN
60025	8583	5	,	,	,
60025	8583	6	415	415	CD
60025	8583	7	.	.	.
60025	8584	1	Calf	calf	NN
60025	8584	2	's	's	POS
60025	8584	3	feet	foot	NNS
60025	8584	4	,	,	,
60025	8584	5	to	to	TO
60025	8584	6	fry	fry	VB
60025	8584	7	,	,	,
60025	8584	8	103	103	CD
60025	8584	9	.	.	.
60025	8585	1	Calf	Calf	NNP
60025	8585	2	's	's	POS
60025	8585	3	feet	foot	NNS
60025	8585	4	jelly	jelly	RB
60025	8585	5	,	,	,
60025	8585	6	329	329	CD
60025	8585	7	.	.	.
60025	8586	1	Calf	Calf	NNP
60025	8586	2	's	's	POS
60025	8586	3	head	head	NN
60025	8586	4	,	,	,
60025	8586	5	dressed	dress	VBN
60025	8586	6	plain	plain	JJ
60025	8586	7	,	,	,
60025	8586	8	100	100	CD
60025	8586	9	.	.	.
60025	8587	1	Calf	Calf	NNP
60025	8587	2	's	's	POS
60025	8587	3	head	head	NN
60025	8587	4	,	,	,
60025	8587	5	hashed	hash	VBD
60025	8587	6	,	,	,
60025	8587	7	101	101	CD
60025	8587	8	.	.	.
60025	8588	1	Calf	Calf	NNP
60025	8588	2	's	's	POS
60025	8588	3	head	head	NN
60025	8588	4	soup	soup	NN
60025	8588	5	,	,	,
60025	8588	6	30	30	CD
60025	8588	7	.	.	.
60025	8589	1	Calf	Calf	NNP
60025	8589	2	's	's	POS
60025	8589	3	liver	liver	NN
60025	8589	4	,	,	,
60025	8589	5	fried	fried	NNP
60025	8589	6	,	,	,
60025	8589	7	103	103	CD
60025	8589	8	.	.	.
60025	8590	1	Calf	Calf	NNP
60025	8590	2	's	's	POS
60025	8590	3	liver	liver	NN
60025	8590	4	,	,	,
60025	8590	5	larded	lard	VBD
60025	8590	6	,	,	,
60025	8590	7	103	103	CD
60025	8590	8	.	.	.
60025	8591	1	Cantelope	cantelope	NN
60025	8591	2	,	,	,
60025	8591	3	preserved	preserve	VBD
60025	8591	4	,	,	,
60025	8591	5	236	236	CD
60025	8591	6	.	.	.
60025	8592	1	Caper	Caper	NNP
60025	8592	2	sauce	sauce	NN
60025	8592	3	,	,	,
60025	8592	4	168	168	CD
60025	8592	5	.	.	.
60025	8593	1	Capillaire	Capillaire	NNP
60025	8593	2	,	,	,
60025	8593	3	403	403	CD
60025	8593	4	.	.	.
60025	8594	1	Carrots	carrot	NNS
60025	8594	2	,	,	,
60025	8594	3	to	to	TO
60025	8594	4	boil	boil	VB
60025	8594	5	,	,	,
60025	8594	6	189	189	CD
60025	8594	7	.	.	.
60025	8595	1	Carrot	Carrot	NNP
60025	8595	2	pudding	pudding	NN
60025	8595	3	,	,	,
60025	8595	4	290	290	CD
60025	8595	5	.	.	.
60025	8596	1	Carp	Carp	NNP
60025	8596	2	,	,	,
60025	8596	3	to	to	IN
60025	8596	4	stew	stew	NNP
60025	8596	5	,	,	,
60025	8596	6	55	55	CD
60025	8596	7	.	.	.
60025	8597	1	Carrageen	Carrageen	VBN
60025	8597	2	blanc	blanc	NN
60025	8597	3	-	-	HYPH
60025	8597	4	mange	mange	NN
60025	8597	5	,	,	,
60025	8597	6	328	328	CD
60025	8597	7	.	.	.
60025	8598	1	Catfish	catfish	JJ
60025	8598	2	soup	soup	NN
60025	8598	3	,	,	,
60025	8598	4	36	36	CD
60025	8598	5	.	.	.
60025	8599	1	Cauliflower	cauliflower	NN
60025	8599	2	,	,	,
60025	8599	3	to	to	TO
60025	8599	4	boil	boil	VB
60025	8599	5	,	,	,
60025	8599	6	187	187	CD
60025	8599	7	.	.	.
60025	8600	1	Cauliflower	cauliflower	NN
60025	8600	2	,	,	,
60025	8600	3	to	to	TO
60025	8600	4	pickle	pickle	VB
60025	8600	5	,	,	,
60025	8600	6	225	225	CD
60025	8600	7	.	.	.
60025	8601	1	Cayenne	Cayenne	NNP
60025	8601	2	pepper	pepper	NN
60025	8601	3	,	,	,
60025	8601	4	182	182	CD
60025	8601	5	.	.	.
60025	8602	1	Celery	celery	NN
60025	8602	2	,	,	,
60025	8602	3	to	to	TO
60025	8602	4	prepare	prepare	VB
60025	8602	5	for	for	IN
60025	8602	6	table	table	NN
60025	8602	7	,	,	,
60025	8602	8	204	204	CD
60025	8602	9	.	.	.
60025	8603	1	Celery	celery	JJ
60025	8603	2	sauce	sauce	NN
60025	8603	3	,	,	,
60025	8603	4	165	165	CD
60025	8603	5	.	.	.
60025	8604	1	Celery	celery	JJ
60025	8604	2	vinegar	vinegar	NN
60025	8604	3	,	,	,
60025	8604	4	179	179	CD
60025	8604	5	.	.	.
60025	8605	1	Charlotte	Charlotte	NNP
60025	8605	2	,	,	,
60025	8605	3	(	(	-LRB-
60025	8605	4	plum	plum	NNP
60025	8605	5	,	,	,
60025	8605	6	)	)	-RRB-
60025	8605	7	321	321	CD
60025	8605	8	.	.	.
60025	8606	1	Charlotte	Charlotte	NNP
60025	8606	2	,	,	,
60025	8606	3	(	(	-LRB-
60025	8606	4	raspberry	raspberry	NNP
60025	8606	5	,	,	,
60025	8606	6	)	)	-RRB-
60025	8606	7	320	320	CD
60025	8606	8	.	.	.
60025	8607	1	Cheese	cheese	NN
60025	8607	2	,	,	,
60025	8607	3	to	to	TO
60025	8607	4	make	make	VB
60025	8607	5	,	,	,
60025	8607	6	382	382	CD
60025	8607	7	.	.	.
60025	8608	1	Cheese	cheese	NN
60025	8608	2	,	,	,
60025	8608	3	(	(	-LRB-
60025	8608	4	cottage	cottage	NN
60025	8608	5	,	,	,
60025	8608	6	)	)	-RRB-
60025	8608	7	386	386	CD
60025	8608	8	.	.	.
60025	8609	1	Cheese	cheese	NN
60025	8609	2	,	,	,
60025	8609	3	(	(	-LRB-
60025	8609	4	sage	sage	NN
60025	8609	5	,	,	,
60025	8609	6	)	)	-RRB-
60025	8609	7	385	385	CD
60025	8609	8	.	.	.
60025	8610	1	Cheese	cheese	NN
60025	8610	2	,	,	,
60025	8610	3	(	(	-LRB-
60025	8610	4	Stilton	Stilton	NNP
60025	8610	5	,	,	,
60025	8610	6	)	)	-RRB-
60025	8610	7	385	385	CD
60025	8610	8	.	.	.
60025	8611	1	Cheesecake	cheesecake	NN
60025	8611	2	,	,	,
60025	8611	3	(	(	-LRB-
60025	8611	4	almond	almond	NNP
60025	8611	5	,	,	,
60025	8611	6	)	)	-RRB-
60025	8611	7	294	294	CD
60025	8611	8	.	.	.
60025	8612	1	Cheesecake	cheesecake	NN
60025	8612	2	,	,	,
60025	8612	3	(	(	-LRB-
60025	8612	4	common	common	JJ
60025	8612	5	,	,	,
60025	8612	6	)	)	-RRB-
60025	8612	7	295	295	CD
60025	8612	8	.	.	.
60025	8613	1	Cherry	cherry	NN
60025	8613	2	bounce	bounce	NN
60025	8613	3	,	,	,
60025	8613	4	398	398	CD
60025	8613	5	.	.	.
60025	8614	1	Cherry	cherry	NN
60025	8614	2	cordial	cordial	NN
60025	8614	3	,	,	,
60025	8614	4	451	451	CD
60025	8614	5	.	.	.
60025	8615	1	Cherries	cherry	NNS
60025	8615	2	,	,	,
60025	8615	3	(	(	-LRB-
60025	8615	4	dried	dry	VBN
60025	8615	5	,	,	,
60025	8615	6	)	)	-RRB-
60025	8615	7	270	270	CD
60025	8615	8	.	.	.
60025	8616	1	Cherry	cherry	NN
60025	8616	2	jam	jam	NN
60025	8616	3	,	,	,
60025	8616	4	270	270	CD
60025	8616	5	.	.	.
60025	8617	1	Cherry	cherry	NN
60025	8617	2	jelly	jelly	NN
60025	8617	3	,	,	,
60025	8617	4	269	269	CD
60025	8617	5	.	.	.
60025	8618	1	Cherries	cherry	NNS
60025	8618	2	,	,	,
60025	8618	3	preserved	preserve	VBN
60025	8618	4	,	,	,
60025	8618	5	268	268	CD
60025	8618	6	.	.	.
60025	8619	1	Citron	Citron	NNP
60025	8619	2	melon	melon	NN
60025	8619	3	slices	slice	NNS
60025	8619	4	,	,	,
60025	8619	5	269	269	CD
60025	8619	6	.	.	.
60025	8620	1	Cherry	cherry	NN
60025	8620	2	shrub	shrub	NN
60025	8620	3	,	,	,
60025	8620	4	398	398	CD
60025	8620	5	.	.	.
60025	8621	1	Chestnuts	chestnut	NNS
60025	8621	2	,	,	,
60025	8621	3	to	to	TO
60025	8621	4	roast	roast	VB
60025	8621	5	,	,	,
60025	8621	6	204	204	CD
60025	8621	7	.	.	.
60025	8622	1	Chestnut	chestnut	NN
60025	8622	2	pudding	pudding	NN
60025	8622	3	,	,	,
60025	8622	4	289	289	CD
60025	8622	5	.	.	.
60025	8623	1	Chicken	chicken	NN
60025	8623	2	broth	broth	NN
60025	8623	3	and	and	CC
60025	8623	4	panada	panada	NN
60025	8623	5	,	,	,
60025	8623	6	416	416	CD
60025	8623	7	.	.	.
60025	8624	1	Chickens	Chickens	NNP
60025	8624	2	,	,	,
60025	8624	3	broiled	broil	VBN
60025	8624	4	,	,	,
60025	8624	5	142	142	CD
60025	8624	6	.	.	.
60025	8625	1	Chicken	chicken	NN
60025	8625	2	croquets	croquet	NNS
60025	8625	3	and	and	CC
60025	8625	4	rissoles	rissole	NNS
60025	8625	5	,	,	,
60025	8625	6	143	143	CD
60025	8625	7	.	.	.
60025	8626	1	Chicken	chicken	NN
60025	8626	2	curry	curry	NN
60025	8626	3	,	,	,
60025	8626	4	146	146	CD
60025	8626	5	.	.	.
60025	8627	1	Chicken	chicken	NN
60025	8627	2	dumplings	dumpling	NNS
60025	8627	3	or	or	CC
60025	8627	4	puddings	pudding	NNS
60025	8627	5	,	,	,
60025	8627	6	309	309	CD
60025	8627	7	.	.	.
60025	8628	1	Chickens	Chickens	NNP
60025	8628	2	,	,	,
60025	8628	3	fricasseed	fricasseed	NN
60025	8628	4	,	,	,
60025	8628	5	143	143	CD
60025	8628	6	.	.	.
60025	8629	1	Chicken	chicken	NN
60025	8629	2	jelly	jelly	RB
60025	8629	3	,	,	,
60025	8629	4	411	411	CD
60025	8629	5	.	.	.
60025	8630	1	Chicken	chicken	NN
60025	8630	2	pie	pie	NN
60025	8630	3	,	,	,
60025	8630	4	144	144	CD
60025	8630	5	.	.	.
60025	8631	1	Chicken	chicken	NN
60025	8631	2	salad	salad	NN
60025	8631	3	,	,	,
60025	8631	4	147	147	CD
60025	8631	5	.	.	.
60025	8632	1	Chilblains	chilblain	NNS
60025	8632	2	,	,	,
60025	8632	3	remedy	remedy	NN
60025	8632	4	for	for	IN
60025	8632	5	,	,	,
60025	8632	6	420	420	CD
60025	8632	7	.	.	.
60025	8633	1	Chili	chili	NN
60025	8633	2	vinegar	vinegar	NN
60025	8633	3	,	,	,
60025	8633	4	180	180	CD
60025	8633	5	.	.	.
60025	8634	1	Chitterlings	chitterling	NNS
60025	8634	2	,	,	,
60025	8634	3	or	or	CC
60025	8634	4	calf	calf	NN
60025	8634	5	's	's	POS
60025	8634	6	tripe	tripe	NN
60025	8634	7	,	,	,
60025	8634	8	102	102	CD
60025	8634	9	.	.	.
60025	8635	1	Chocolate	chocolate	NN
60025	8635	2	,	,	,
60025	8635	3	to	to	TO
60025	8635	4	make	make	VB
60025	8635	5	,	,	,
60025	8635	6	387	387	CD
60025	8635	7	.	.	.
60025	8636	1	Chocolate	chocolate	NN
60025	8636	2	custard	custard	NN
60025	8636	3	,	,	,
60025	8636	4	317	317	CD
60025	8636	5	.	.	.
60025	8637	1	Chowder	Chowder	NNP
60025	8637	2	,	,	,
60025	8637	3	55	55	CD
60025	8637	4	.	.	.
60025	8638	1	Cider	cider	NN
60025	8638	2	cake	cake	NN
60025	8638	3	,	,	,
60025	8638	4	347	347	CD
60025	8638	5	.	.	.
60025	8639	1	Cider	cider	NN
60025	8639	2	,	,	,
60025	8639	3	(	(	-LRB-
60025	8639	4	mulled	mull	VBN
60025	8639	5	,	,	,
60025	8639	6	)	)	-RRB-
60025	8639	7	407	407	CD
60025	8639	8	.	.	.
60025	8640	1	Cider	cider	NN
60025	8640	2	vinegar	vinegar	NN
60025	8640	3	,	,	,
60025	8640	4	409	409	CD
60025	8640	5	.	.	.
60025	8641	1	Cider	cider	NN
60025	8641	2	wine	wine	NN
60025	8641	3	,	,	,
60025	8641	4	396	396	CD
60025	8641	5	.	.	.
60025	8642	1	Cinderellas	cinderella	NNS
60025	8642	2	,	,	,
60025	8642	3	or	or	CC
60025	8642	4	German	german	JJ
60025	8642	5	puffs	puff	NNS
60025	8642	6	,	,	,
60025	8642	7	297	297	CD
60025	8642	8	.	.	.
60025	8643	1	Citrons	citron	NNS
60025	8643	2	,	,	,
60025	8643	3	to	to	TO
60025	8643	4	preserve	preserve	VB
60025	8643	5	,	,	,
60025	8643	6	234	234	CD
60025	8643	7	.	.	.
60025	8644	1	Clam	Clam	NNP
60025	8644	2	soup	soup	NN
60025	8644	3	,	,	,
60025	8644	4	39	39	CD
60025	8644	5	.	.	.
60025	8645	1	Clam	Clam	NNP
60025	8645	2	soup	soup	NN
60025	8645	3	,	,	,
60025	8645	4	(	(	-LRB-
60025	8645	5	plain	plain	JJ
60025	8645	6	,	,	,
60025	8645	7	)	)	-RRB-
60025	8645	8	40	40	CD
60025	8645	9	.	.	.
60025	8646	1	Clotted	clot	VBN
60025	8646	2	cream	cream	NN
60025	8646	3	,	,	,
60025	8646	4	321	321	CD
60025	8646	5	.	.	.
60025	8647	1	Cocoa	cocoa	NN
60025	8647	2	,	,	,
60025	8647	3	to	to	TO
60025	8647	4	prepare	prepare	VB
60025	8647	5	,	,	,
60025	8647	6	418	418	CD
60025	8647	7	.	.	.
60025	8648	1	Cocoa	cocoa	NN
60025	8648	2	shells	shell	NNS
60025	8648	3	,	,	,
60025	8648	4	to	to	TO
60025	8648	5	boil	boil	VB
60025	8648	6	,	,	,
60025	8648	7	418	418	CD
60025	8648	8	.	.	.
60025	8649	1	Cocoa	Cocoa	NNP
60025	8649	2	-	-	HYPH
60025	8649	3	nut	nut	NNP
60025	8649	4	cakes	cake	NNS
60025	8649	5	,	,	,
60025	8649	6	347	347	CD
60025	8649	7	.	.	.
60025	8650	1	Cocoa	Cocoa	NNP
60025	8650	2	-	-	HYPH
60025	8650	3	nut	nut	NNP
60025	8650	4	cakes	cake	NNS
60025	8650	5	,	,	,
60025	8650	6	(	(	-LRB-
60025	8650	7	white	white	JJ
60025	8650	8	,	,	,
60025	8650	9	)	)	-RRB-
60025	8650	10	353	353	CD
60025	8650	11	.	.	.
60025	8651	1	Cocoa	Cocoa	NNP
60025	8651	2	-	-	HYPH
60025	8651	3	nut	nut	NNP
60025	8651	4	custard	custard	NNP
60025	8651	5	,	,	,
60025	8651	6	baked	baked	NNP
60025	8651	7	,	,	,
60025	8651	8	317	317	CD
60025	8651	9	.	.	.
60025	8652	1	Cocoa	Cocoa	NNP
60025	8652	2	-	-	HYPH
60025	8652	3	nut	nut	NNP
60025	8652	4	custard	custard	NNP
60025	8652	5	,	,	,
60025	8652	6	boiled	boil	VBN
60025	8652	7	,	,	,
60025	8652	8	317	317	CD
60025	8652	9	.	.	.
60025	8653	1	Cocoa	Cocoa	NNP
60025	8653	2	-	-	HYPH
60025	8653	3	nut	nut	NNP
60025	8653	4	jumbles	jumble	NNS
60025	8653	5	,	,	,
60025	8653	6	353	353	CD
60025	8653	7	.	.	.
60025	8654	1	Cocoa	Cocoa	NNP
60025	8654	2	-	-	HYPH
60025	8654	3	nut	nut	NNP
60025	8654	4	maccaroons	maccaroon	NNS
60025	8654	5	,	,	,
60025	8654	6	352	352	CD
60025	8654	7	.	.	.
60025	8655	1	Cocoa	Cocoa	NNP
60025	8655	2	-	-	HYPH
60025	8655	3	nut	nut	NNP
60025	8655	4	pudding	pudding	NN
60025	8655	5	,	,	,
60025	8655	6	287	287	CD
60025	8655	7	.	.	.
60025	8656	1	Cocoa	Cocoa	NNP
60025	8656	2	-	-	HYPH
60025	8656	3	nut	nut	NNP
60025	8656	4	pudding	pudding	NN
60025	8656	5	,	,	,
60025	8656	6	another	another	DT
60025	8656	7	way	way	NN
60025	8656	8	,	,	,
60025	8656	9	287	287	CD
60025	8656	10	.	.	.
60025	8657	1	Codfish	Codfish	NNP
60025	8657	2	,	,	,
60025	8657	3	(	(	-LRB-
60025	8657	4	fresh	fresh	JJ
60025	8657	5	,	,	,
60025	8657	6	)	)	-RRB-
60025	8657	7	to	to	TO
60025	8657	8	boil	boil	VB
60025	8657	9	,	,	,
60025	8657	10	50	50	CD
60025	8657	11	.	.	.
60025	8658	1	Codfish	Codfish	NNP
60025	8658	2	,	,	,
60025	8658	3	(	(	-LRB-
60025	8658	4	fresh	fresh	JJ
60025	8658	5	,	,	,
60025	8658	6	)	)	-RRB-
60025	8658	7	to	to	TO
60025	8658	8	boil	boil	VB
60025	8658	9	another	another	DT
60025	8658	10	way	way	NN
60025	8658	11	,	,	,
60025	8658	12	50	50	CD
60025	8658	13	.	.	.
60025	8659	1	Codfish	codfish	JJ
60025	8659	2	,	,	,
60025	8659	3	salt	salt	NN
60025	8659	4	,	,	,
60025	8659	5	to	to	TO
60025	8659	6	boil	boil	VB
60025	8659	7	,	,	,
60025	8659	8	49	49	CD
60025	8659	9	.	.	.
60025	8660	1	Coffee	coffee	NN
60025	8660	2	,	,	,
60025	8660	3	to	to	TO
60025	8660	4	make	make	VB
60025	8660	5	,	,	,
60025	8660	6	389	389	CD
60025	8660	7	.	.	.
60025	8661	1	Coffee	coffee	NN
60025	8661	2	,	,	,
60025	8661	3	(	(	-LRB-
60025	8661	4	French	French	NNP
60025	8661	5	,	,	,
60025	8661	6	)	)	-RRB-
60025	8661	7	390	390	CD
60025	8661	8	.	.	.
60025	8662	1	Cold	cold	JJ
60025	8662	2	cream	cream	NN
60025	8662	3	,	,	,
60025	8662	4	426	426	CD
60025	8662	5	.	.	.
60025	8663	1	Cold	cold	JJ
60025	8663	2	slaw	slaw	NN
60025	8663	3	,	,	,
60025	8663	4	226	226	CD
60025	8663	5	.	.	.
60025	8664	1	Cold	cold	JJ
60025	8664	2	sweet	sweet	JJ
60025	8664	3	sauce	sauce	NN
60025	8664	4	,	,	,
60025	8664	5	170	170	CD
60025	8664	6	.	.	.
60025	8665	1	Cologne	cologne	NN
60025	8665	2	water	water	NN
60025	8665	3	,	,	,
60025	8665	4	423	423	CD
60025	8665	5	.	.	.
60025	8666	1	Colouring	colour	VBG
60025	8666	2	for	for	IN
60025	8666	3	confectionary	confectionary	JJ
60025	8666	4	,	,	,
60025	8666	5	333	333	CD
60025	8666	6	.	.	.
60025	8667	1	Corn	corn	NN
60025	8667	2	,	,	,
60025	8667	3	(	(	-LRB-
60025	8667	4	Indian	Indian	NNP
60025	8667	5	,	,	,
60025	8667	6	)	)	-RRB-
60025	8667	7	to	to	TO
60025	8667	8	boil	boil	VB
60025	8667	9	,	,	,
60025	8667	10	192	192	CD
60025	8667	11	.	.	.
60025	8668	1	Corn	corn	NN
60025	8668	2	,	,	,
60025	8668	3	(	(	-LRB-
60025	8668	4	green	green	JJ
60025	8668	5	,	,	,
60025	8668	6	)	)	-RRB-
60025	8668	7	pudding	pudding	NN
60025	8668	8	,	,	,
60025	8668	9	290	290	CD
60025	8668	10	.	.	.
60025	8669	1	Corns	corn	NNS
60025	8669	2	,	,	,
60025	8669	3	remedy	remedy	NN
60025	8669	4	for	for	IN
60025	8669	5	,	,	,
60025	8669	6	421	421	CD
60025	8669	7	.	.	.
60025	8670	1	Cosmetic	cosmetic	JJ
60025	8670	2	paste	paste	NN
60025	8670	3	,	,	,
60025	8670	4	427	427	CD
60025	8670	5	.	.	.
60025	8671	1	Crab	crab	NN
60025	8671	2	-	-	HYPH
60025	8671	3	apples	apple	NNS
60025	8671	4	,	,	,
60025	8671	5	(	(	-LRB-
60025	8671	6	green	green	JJ
60025	8671	7	,	,	,
60025	8671	8	)	)	-RRB-
60025	8671	9	to	to	TO
60025	8671	10	preserve	preserve	VB
60025	8671	11	,	,	,
60025	8671	12	254	254	CD
60025	8671	13	.	.	.
60025	8672	1	Crab	crab	NN
60025	8672	2	-	-	HYPH
60025	8672	3	apples	apple	NNS
60025	8672	4	,	,	,
60025	8672	5	(	(	-LRB-
60025	8672	6	red	red	NNP
60025	8672	7	,	,	,
60025	8672	8	)	)	-RRB-
60025	8672	9	to	to	TO
60025	8672	10	preserve	preserve	VB
60025	8672	11	,	,	,
60025	8672	12	255	255	CD
60025	8672	13	.	.	.
60025	8673	1	Crabs	Crabs	NNP
60025	8673	2	,	,	,
60025	8673	3	(	(	-LRB-
60025	8673	4	cold	cold	JJ
60025	8673	5	,	,	,
60025	8673	6	)	)	-RRB-
60025	8673	7	65	65	CD
60025	8673	8	.	.	.
60025	8674	1	Crabs	Crabs	NNP
60025	8674	2	,	,	,
60025	8674	3	(	(	-LRB-
60025	8674	4	hot	hot	JJ
60025	8674	5	,	,	,
60025	8674	6	)	)	-RRB-
60025	8674	7	65	65	CD
60025	8674	8	.	.	.
60025	8675	1	Crabs	Crabs	NNP
60025	8675	2	,	,	,
60025	8675	3	(	(	-LRB-
60025	8675	4	soft	soft	JJ
60025	8675	5	,	,	,
60025	8675	6	)	)	-RRB-
60025	8675	7	66	66	CD
60025	8675	8	.	.	.
60025	8676	1	Cranberries	cranberry	NNS
60025	8676	2	,	,	,
60025	8676	3	to	to	TO
60025	8676	4	preserve	preserve	VB
60025	8676	5	,	,	,
60025	8676	6	264	264	CD
60025	8676	7	.	.	.
60025	8677	1	Cranberry	cranberry	NN
60025	8677	2	sauce	sauce	NN
60025	8677	3	,	,	,
60025	8677	4	169	169	CD
60025	8677	5	.	.	.
60025	8678	1	Cream	cream	NN
60025	8678	2	cake	cake	NN
60025	8678	3	,	,	,
60025	8678	4	372	372	CD
60025	8678	5	.	.	.
60025	8679	1	Cream	cream	NN
60025	8679	2	,	,	,
60025	8679	3	(	(	-LRB-
60025	8679	4	lemon	lemon	NN
60025	8679	5	,	,	,
60025	8679	6	)	)	-RRB-
60025	8679	7	321	321	CD
60025	8679	8	.	.	.
60025	8680	1	Cream	cream	NN
60025	8680	2	,	,	,
60025	8680	3	(	(	-LRB-
60025	8680	4	orange	orange	UH
60025	8680	5	,	,	,
60025	8680	6	)	)	-RRB-
60025	8680	7	321	321	CD
60025	8680	8	.	.	.
60025	8681	1	Cream	cream	NN
60025	8681	2	,	,	,
60025	8681	3	to	to	TO
60025	8681	4	preserve	preserve	VB
60025	8681	5	,	,	,
60025	8681	6	322	322	CD
60025	8681	7	.	.	.
60025	8682	1	Cream	cream	NN
60025	8682	2	sauce	sauce	NN
60025	8682	3	,	,	,
60025	8682	4	170	170	CD
60025	8682	5	.	.	.
60025	8683	1	Cucumbers	cucumber	NNS
60025	8683	2	,	,	,
60025	8683	3	to	to	TO
60025	8683	4	dress	dress	VB
60025	8683	5	raw	raw	JJ
60025	8683	6	,	,	,
60025	8683	7	194	194	CD
60025	8683	8	.	.	.
60025	8684	1	Cucumbers	cucumber	NNS
60025	8684	2	,	,	,
60025	8684	3	to	to	TO
60025	8684	4	fry	fry	VB
60025	8684	5	,	,	,
60025	8684	6	194	194	CD
60025	8684	7	.	.	.
60025	8685	1	Cucumbers	cucumber	NNS
60025	8685	2	,	,	,
60025	8685	3	to	to	TO
60025	8685	4	pickle	pickle	VB
60025	8685	5	,	,	,
60025	8685	6	213	213	CD
60025	8685	7	.	.	.
60025	8686	1	Cup	Cup	NNP
60025	8686	2	cake	cake	NN
60025	8686	3	,	,	,
60025	8686	4	354	354	CD
60025	8686	5	.	.	.
60025	8687	1	Curaçoa	Curaçoa	NNP
60025	8687	2	,	,	,
60025	8687	3	435	435	CD
60025	8687	4	.	.	.
60025	8688	1	Curds	curd	NNS
60025	8688	2	and	and	CC
60025	8688	3	whey	whey	NN
60025	8688	4	,	,	,
60025	8688	5	322	322	CD
60025	8688	6	.	.	.
60025	8689	1	Currant	currant	NN
60025	8689	2	jelly	jelly	NN
60025	8689	3	,	,	,
60025	8689	4	(	(	-LRB-
60025	8689	5	black	black	JJ
60025	8689	6	,	,	,
60025	8689	7	)	)	-RRB-
60025	8689	8	265	265	CD
60025	8689	9	.	.	.
60025	8690	1	Currant	currant	NN
60025	8690	2	jelly	jelly	NN
60025	8690	3	,	,	,
60025	8690	4	(	(	-LRB-
60025	8690	5	red	red	NNP
60025	8690	6	,	,	,
60025	8690	7	)	)	-RRB-
60025	8690	8	264	264	CD
60025	8690	9	.	.	.
60025	8691	1	Currant	currant	NN
60025	8691	2	jelly	jelly	NN
60025	8691	3	,	,	,
60025	8691	4	(	(	-LRB-
60025	8691	5	white	white	JJ
60025	8691	6	,	,	,
60025	8691	7	)	)	-RRB-
60025	8691	8	265	265	CD
60025	8691	9	.	.	.
60025	8692	1	Currant	currant	JJ
60025	8692	2	shrub	shrub	NN
60025	8692	3	,	,	,
60025	8692	4	397	397	CD
60025	8692	5	.	.	.
60025	8693	1	Currant	currant	JJ
60025	8693	2	wine	wine	NN
60025	8693	3	,	,	,
60025	8693	4	394	394	CD
60025	8693	5	.	.	.
60025	8694	1	Custard	Custard	NNP
60025	8694	2	,	,	,
60025	8694	3	(	(	-LRB-
60025	8694	4	boiled	boil	VBN
60025	8694	5	,	,	,
60025	8694	6	)	)	-RRB-
60025	8694	7	314	314	CD
60025	8694	8	.	.	.
60025	8695	1	Custard	Custard	NNP
60025	8695	2	,	,	,
60025	8695	3	(	(	-LRB-
60025	8695	4	plain	plain	JJ
60025	8695	5	,	,	,
60025	8695	6	)	)	-RRB-
60025	8695	7	313	313	CD
60025	8695	8	.	.	.
60025	8696	1	Custard	Custard	NNP
60025	8696	2	,	,	,
60025	8696	3	(	(	-LRB-
60025	8696	4	rice	rice	NN
60025	8696	5	,	,	,
60025	8696	6	)	)	-RRB-
60025	8696	7	314	314	CD
60025	8696	8	.	.	.
60025	8697	1	Custard	Custard	NNP
60025	8697	2	,	,	,
60025	8697	3	(	(	-LRB-
60025	8697	4	soft	soft	JJ
60025	8697	5	,	,	,
60025	8697	6	)	)	-RRB-
60025	8697	7	314	314	CD
60025	8697	8	.	.	.
60025	8698	1	Custard	custard	JJ
60025	8698	2	pudding	pudding	NN
60025	8698	3	,	,	,
60025	8698	4	300	300	CD
60025	8698	5	.	.	.
60025	8699	1	Dough	dough	NN
60025	8699	2	nuts	nut	NNS
60025	8699	3	,	,	,
60025	8699	4	358	358	CD
60025	8699	5	.	.	.
60025	8700	1	Ducks	duck	NNS
60025	8700	2	,	,	,
60025	8700	3	to	to	IN
60025	8700	4	hash	hash	NN
60025	8700	5	,	,	,
60025	8700	6	150	150	CD
60025	8700	7	.	.	.
60025	8701	1	Ducks	duck	NNS
60025	8701	2	,	,	,
60025	8701	3	to	to	IN
60025	8701	4	stew	stew	NNP
60025	8701	5	,	,	,
60025	8701	6	150	150	CD
60025	8701	7	.	.	.
60025	8702	1	Ducks	duck	NNS
60025	8702	2	,	,	,
60025	8702	3	to	to	TO
60025	8702	4	roast	roast	VB
60025	8702	5	,	,	,
60025	8702	6	149	149	CD
60025	8702	7	.	.	.
60025	8703	1	Dumplings	dumpling	NNS
60025	8703	2	,	,	,
60025	8703	3	(	(	-LRB-
60025	8703	4	apple	apple	NNP
60025	8703	5	,	,	,
60025	8703	6	)	)	-RRB-
60025	8703	7	307	307	CD
60025	8703	8	.	.	.
60025	8704	1	Dumplings	dumpling	NNS
60025	8704	2	,	,	,
60025	8704	3	(	(	-LRB-
60025	8704	4	light	light	NN
60025	8704	5	,	,	,
60025	8704	6	)	)	-RRB-
60025	8704	7	311	311	CD
60025	8704	8	.	.	.
60025	8705	1	Dumplings	dumpling	NNS
60025	8705	2	,	,	,
60025	8705	3	(	(	-LRB-
60025	8705	4	plain	plain	JJ
60025	8705	5	suet	suet	NN
60025	8705	6	,	,	,
60025	8705	7	)	)	-RRB-
60025	8705	8	310	310	CD
60025	8705	9	.	.	.
60025	8706	1	Dumplings	dumpling	NNS
60025	8706	2	,	,	,
60025	8706	3	(	(	-LRB-
60025	8706	4	fine	fine	JJ
60025	8706	5	suet	suet	NN
60025	8706	6	,	,	,
60025	8706	7	)	)	-RRB-
60025	8706	8	309	309	CD
60025	8706	9	.	.	.
60025	8707	1	Dumplings	dumpling	NNS
60025	8707	2	,	,	,
60025	8707	3	(	(	-LRB-
60025	8707	4	Indian	indian	JJ
60025	8707	5	,	,	,
60025	8707	6	)	)	-RRB-
60025	8707	7	310	310	CD
60025	8707	8	.	.	.
60025	8708	1	Durable	durable	JJ
60025	8708	2	ink	ink	NN
60025	8708	3	,	,	,
60025	8708	4	429	429	CD
60025	8708	5	.	.	.
60025	8709	1	Durable	durable	JJ
60025	8709	2	ink	ink	NN
60025	8709	3	,	,	,
60025	8709	4	another	another	DT
60025	8709	5	way	way	NN
60025	8709	6	,	,	,
60025	8709	7	430	430	CD
60025	8709	8	.	.	.
60025	8710	1	Eastern	eastern	JJ
60025	8710	2	pudding	pudding	NN
60025	8710	3	,	,	,
60025	8710	4	306	306	CD
60025	8710	5	.	.	.
60025	8711	1	Eggs	egg	NNS
60025	8711	2	,	,	,
60025	8711	3	to	to	TO
60025	8711	4	boil	boil	VB
60025	8711	5	for	for	IN
60025	8711	6	breakfast	breakfast	NN
60025	8711	7	,	,	,
60025	8711	8	207	207	CD
60025	8711	9	.	.	.
60025	8712	1	Eggs	egg	NNS
60025	8712	2	,	,	,
60025	8712	3	to	to	IN
60025	8712	4	fricassee	fricassee	NNP
60025	8712	5	,	,	,
60025	8712	6	208	208	CD
60025	8712	7	.	.	.
60025	8713	1	Eggs	egg	NNS
60025	8713	2	,	,	,
60025	8713	3	to	to	TO
60025	8713	4	keep	keep	VB
60025	8713	5	,	,	,
60025	8713	6	206	206	CD
60025	8713	7	.	.	.
60025	8714	1	Eggs	egg	NNS
60025	8714	2	with	with	IN
60025	8714	3	ham	ham	NN
60025	8714	4	,	,	,
60025	8714	5	123	123	CD
60025	8714	6	.	.	.
60025	8715	1	Egg	egg	NN
60025	8715	2	nogg	nogg	NN
60025	8715	3	,	,	,
60025	8715	4	407	407	CD
60025	8715	5	.	.	.
60025	8716	1	Eggs	egg	NNS
60025	8716	2	,	,	,
60025	8716	3	to	to	TO
60025	8716	4	pack	pack	VB
60025	8716	5	,	,	,
60025	8716	6	268	268	CD
60025	8716	7	.	.	.
60025	8717	1	Eggs	egg	NNS
60025	8717	2	,	,	,
60025	8717	3	to	to	TO
60025	8717	4	pickle	pickle	VB
60025	8717	5	,	,	,
60025	8717	6	432	432	CD
60025	8717	7	.	.	.
60025	8718	1	Egg	egg	NN
60025	8718	2	plant	plant	NN
60025	8718	3	,	,	,
60025	8718	4	to	to	IN
60025	8718	5	stew	stew	NNP
60025	8718	6	,	,	,
60025	8718	7	193	193	CD
60025	8718	8	.	.	.
60025	8719	1	Egg	egg	NN
60025	8719	2	plant	plant	NN
60025	8719	3	,	,	,
60025	8719	4	to	to	TO
60025	8719	5	fry	fry	VB
60025	8719	6	,	,	,
60025	8719	7	193	193	CD
60025	8719	8	.	.	.
60025	8720	1	Egg	egg	NN
60025	8720	2	plant	plant	NN
60025	8720	3	,	,	,
60025	8720	4	stuffed	stuff	VBD
60025	8720	5	,	,	,
60025	8720	6	194	194	CD
60025	8720	7	.	.	.
60025	8721	1	Eggs	egg	NNS
60025	8721	2	,	,	,
60025	8721	3	raw	raw	JJ
60025	8721	4	,	,	,
60025	8721	5	419	419	CD
60025	8721	6	.	.	.
60025	8722	1	Egg	egg	NN
60025	8722	2	sauce	sauce	NN
60025	8722	3	,	,	,
60025	8722	4	167	167	CD
60025	8722	5	.	.	.
60025	8723	1	Election	election	NN
60025	8723	2	cake	cake	NN
60025	8723	3	,	,	,
60025	8723	4	348	348	CD
60025	8723	5	.	.	.
60025	8724	1	Elder	elder	NN
60025	8724	2	-	-	HYPH
60025	8724	3	berry	berry	NN
60025	8724	4	wine	wine	NN
60025	8724	5	,	,	,
60025	8724	6	395	395	CD
60025	8724	7	.	.	.
60025	8725	1	Elder	elder	NN
60025	8725	2	-	-	HYPH
60025	8725	3	flower	flower	NN
60025	8725	4	wine	wine	NN
60025	8725	5	,	,	,
60025	8725	6	396	396	CD
60025	8725	7	.	.	.
60025	8726	1	Essence	essence	NN
60025	8726	2	of	of	IN
60025	8726	3	lemon	lemon	NN
60025	8726	4	peel	peel	NN
60025	8726	5	,	,	,
60025	8726	6	408	408	CD
60025	8726	7	.	.	.
60025	8727	1	Essence	essence	NN
60025	8727	2	of	of	IN
60025	8727	3	peppermint	peppermint	NN
60025	8727	4	,	,	,
60025	8727	5	419	419	CD
60025	8727	6	.	.	.
60025	8728	1	Eve	Eve	NNP
60025	8728	2	's	's	POS
60025	8728	3	pudding	pudding	NN
60025	8728	4	,	,	,
60025	8728	5	296	296	CD
60025	8728	6	.	.	.
60025	8729	1	Family	family	NN
60025	8729	2	soup	soup	NN
60025	8729	3	,	,	,
60025	8729	4	15	15	CD
60025	8729	5	.	.	.
60025	8730	1	Federal	federal	JJ
60025	8730	2	cakes	cake	NNS
60025	8730	3	,	,	,
60025	8730	4	350	350	CD
60025	8730	5	.	.	.
60025	8731	1	Flannel	Flannel	NNP
60025	8731	2	cakes	cake	NNS
60025	8731	3	,	,	,
60025	8731	4	367	367	CD
60025	8731	5	.	.	.
60025	8732	1	Flax	flax	NN
60025	8732	2	-	-	HYPH
60025	8732	3	seed	seed	NN
60025	8732	4	lemonade	lemonade	NN
60025	8732	5	,	,	,
60025	8732	6	418	418	CD
60025	8732	7	.	.	.
60025	8733	1	Floating	float	VBG
60025	8733	2	island	island	NN
60025	8733	3	,	,	,
60025	8733	4	320	320	CD
60025	8733	5	.	.	.
60025	8734	1	Flour	flour	NN
60025	8734	2	,	,	,
60025	8734	3	to	to	IN
60025	8734	4	brown	brown	NNP
60025	8734	5	,	,	,
60025	8734	6	163	163	CD
60025	8734	7	.	.	.
60025	8735	1	Flour	flour	NN
60025	8735	2	hasty	hasty	NN
60025	8735	3	-	-	HYPH
60025	8735	4	pudding	pudding	NN
60025	8735	5	,	,	,
60025	8735	6	301	301	CD
60025	8735	7	.	.	.
60025	8736	1	Force	force	NN
60025	8736	2	-	-	HYPH
60025	8736	3	meat	meat	NN
60025	8736	4	balls	ball	NNS
60025	8736	5	,	,	,
60025	8736	6	161	161	CD
60025	8736	7	.	.	.
60025	8737	1	Fowls	Fowls	NNP
60025	8737	2	,	,	,
60025	8737	3	to	to	TO
60025	8737	4	boil	boil	VB
60025	8737	5	,	,	,
60025	8737	6	141	141	CD
60025	8737	7	.	.	.
60025	8738	1	Fowls	Fowls	NNP
60025	8738	2	,	,	,
60025	8738	3	to	to	TO
60025	8738	4	roast	roast	VB
60025	8738	5	,	,	,
60025	8738	6	142	142	CD
60025	8738	7	.	.	.
60025	8739	1	Fox	Fox	NNP
60025	8739	2	-	-	HYPH
60025	8739	3	grape	grape	NN
60025	8739	4	shrub	shrub	NN
60025	8739	5	,	,	,
60025	8739	6	397	397	CD
60025	8739	7	.	.	.
60025	8740	1	Friar	Friar	NNP
60025	8740	2	's	's	POS
60025	8740	3	chicken	chicken	NN
60025	8740	4	,	,	,
60025	8740	5	36	36	CD
60025	8740	6	.	.	.
60025	8741	1	Fritters	fritter	NNS
60025	8741	2	,	,	,
60025	8741	3	(	(	-LRB-
60025	8741	4	apple	apple	NNP
60025	8741	5	,	,	,
60025	8741	6	)	)	-RRB-
60025	8741	7	312	312	CD
60025	8741	8	.	.	.
60025	8742	1	Fritters	fritter	NNS
60025	8742	2	,	,	,
60025	8742	3	(	(	-LRB-
60025	8742	4	plain	plain	JJ
60025	8742	5	,	,	,
60025	8742	6	)	)	-RRB-
60025	8742	7	311	311	CD
60025	8742	8	.	.	.
60025	8743	1	Frosted	frost	VBN
60025	8743	2	fruit	fruit	NN
60025	8743	3	,	,	,
60025	8743	4	271	271	CD
60025	8743	5	.	.	.
60025	8744	1	Fruit	Fruit	NNP
60025	8744	2	queen	queen	NN
60025	8744	3	-	-	HYPH
60025	8744	4	cakes	cake	NNS
60025	8744	5	,	,	,
60025	8744	6	342	342	CD
60025	8744	7	.	.	.
60025	8745	1	General	general	JJ
60025	8745	2	sauce	sauce	NN
60025	8745	3	,	,	,
60025	8745	4	173	173	CD
60025	8745	5	.	.	.
60025	8746	1	Gherkins	gherkin	NNS
60025	8746	2	,	,	,
60025	8746	3	to	to	TO
60025	8746	4	pickle	pickle	VB
60025	8746	5	,	,	,
60025	8746	6	214	214	CD
60025	8746	7	.	.	.
60025	8747	1	Ginger	ginger	NN
60025	8747	2	,	,	,
60025	8747	3	to	to	TO
60025	8747	4	preserve	preserve	VB
60025	8747	5	,	,	,
60025	8747	6	233	233	CD
60025	8747	7	.	.	.
60025	8748	1	Ginger	ginger	NN
60025	8748	2	beer	beer	NN
60025	8748	3	,	,	,
60025	8748	4	391	391	CD
60025	8748	5	.	.	.
60025	8749	1	Ginger	Ginger	NNP
60025	8749	2	plum	plum	NN
60025	8749	3	-	-	HYPH
60025	8749	4	cake	cake	NN
60025	8749	5	,	,	,
60025	8749	6	364	364	CD
60025	8749	7	.	.	.
60025	8750	1	Gingerbread	Gingerbread	NNP
60025	8750	2	,	,	,
60025	8750	3	(	(	-LRB-
60025	8750	4	common	common	JJ
60025	8750	5	,	,	,
60025	8750	6	)	)	-RRB-
60025	8750	7	362	362	CD
60025	8750	8	.	.	.
60025	8751	1	Gingerbread	Gingerbread	NNP
60025	8751	2	nuts	nut	NNS
60025	8751	3	,	,	,
60025	8751	4	363	363	CD
60025	8751	5	.	.	.
60025	8752	1	Gingerbread	Gingerbread	NNP
60025	8752	2	,	,	,
60025	8752	3	(	(	-LRB-
60025	8752	4	Franklin	Franklin	NNP
60025	8752	5	,	,	,
60025	8752	6	)	)	-RRB-
60025	8752	7	364	364	CD
60025	8752	8	.	.	.
60025	8753	1	Gingerbread	Gingerbread	NNP
60025	8753	2	,	,	,
60025	8753	3	(	(	-LRB-
60025	8753	4	white	white	JJ
60025	8753	5	,	,	,
60025	8753	6	)	)	-RRB-
60025	8753	7	362	362	CD
60025	8753	8	.	.	.
60025	8754	1	Gooseberries	gooseberry	NNS
60025	8754	2	,	,	,
60025	8754	3	bottled	bottle	VBN
60025	8754	4	,	,	,
60025	8754	5	262	262	CD
60025	8754	6	.	.	.
60025	8755	1	Gooseberry	Gooseberry	NNP
60025	8755	2	custard	custard	NNP
60025	8755	3	,	,	,
60025	8755	4	316	316	CD
60025	8755	5	.	.	.
60025	8756	1	Gooseberry	Gooseberry	NNP
60025	8756	2	fool	fool	NN
60025	8756	3	,	,	,
60025	8756	4	261	261	CD
60025	8756	5	.	.	.
60025	8757	1	Gooseberries	gooseberry	NNS
60025	8757	2	,	,	,
60025	8757	3	to	to	TO
60025	8757	4	preserve	preserve	VB
60025	8757	5	,	,	,
60025	8757	6	260	260	CD
60025	8757	7	.	.	.
60025	8758	1	Gooseberries	gooseberry	NNS
60025	8758	2	,	,	,
60025	8758	3	to	to	IN
60025	8758	4	stew	stew	NNP
60025	8758	5	,	,	,
60025	8758	6	261	261	CD
60025	8758	7	.	.	.
60025	8759	1	Gooseberry	Gooseberry	NNP
60025	8759	2	wine	wine	NN
60025	8759	3	,	,	,
60025	8759	4	393	393	CD
60025	8759	5	.	.	.
60025	8760	1	Goose	goose	NN
60025	8760	2	pie	pie	NN
60025	8760	3	,	,	,
60025	8760	4	152	152	CD
60025	8760	5	.	.	.
60025	8761	1	Goose	goose	NN
60025	8761	2	pie	pie	NN
60025	8761	3	for	for	IN
60025	8761	4	Christmas	Christmas	NNP
60025	8761	5	,	,	,
60025	8761	6	153	153	CD
60025	8761	7	.	.	.
60025	8762	1	Goose	Goose	NNP
60025	8762	2	,	,	,
60025	8762	3	to	to	TO
60025	8762	4	roast	roast	VB
60025	8762	5	,	,	,
60025	8762	6	151	151	CD
60025	8762	7	.	.	.
60025	8763	1	Grapes	grape	NNS
60025	8763	2	,	,	,
60025	8763	3	in	in	IN
60025	8763	4	brandy	brandy	NN
60025	8763	5	,	,	,
60025	8763	6	266	266	CD
60025	8763	7	.	.	.
60025	8764	1	Grapes	grape	NNS
60025	8764	2	,	,	,
60025	8764	3	(	(	-LRB-
60025	8764	4	wild	wild	JJ
60025	8764	5	,	,	,
60025	8764	6	)	)	-RRB-
60025	8764	7	to	to	TO
60025	8764	8	keep	keep	VB
60025	8764	9	,	,	,
60025	8764	10	267	267	CD
60025	8764	11	.	.	.
60025	8765	1	Grape	grape	NN
60025	8765	2	jelly	jelly	NNP
60025	8765	3	,	,	,
60025	8765	4	266	266	CD
60025	8765	5	.	.	.
60025	8766	1	Gravy	Gravy	NNP
60025	8766	2	,	,	,
60025	8766	3	(	(	-LRB-
60025	8766	4	drawn	draw	VBN
60025	8766	5	or	or	CC
60025	8766	6	made	make	VBN
60025	8766	7	,	,	,
60025	8766	8	)	)	-RRB-
60025	8766	9	162	162	CD
60025	8766	10	.	.	.
60025	8767	1	Gravy	Gravy	NNP
60025	8767	2	soup	soup	NN
60025	8767	3	,	,	,
60025	8767	4	(	(	-LRB-
60025	8767	5	clear	clear	JJ
60025	8767	6	,	,	,
60025	8767	7	)	)	-RRB-
60025	8767	8	22	22	CD
60025	8767	9	.	.	.
60025	8768	1	Ground	ground	NN
60025	8768	2	nuts	nut	NNS
60025	8768	3	,	,	,
60025	8768	4	to	to	TO
60025	8768	5	roast	roast	VB
60025	8768	6	,	,	,
60025	8768	7	205	205	CD
60025	8768	8	.	.	.
60025	8769	1	Ground	ground	NN
60025	8769	2	rice	rice	NN
60025	8769	3	milk	milk	NN
60025	8769	4	,	,	,
60025	8769	5	414	414	CD
60025	8769	6	.	.	.
60025	8770	1	Grouse	Grouse	NNP
60025	8770	2	,	,	,
60025	8770	3	to	to	TO
60025	8770	4	roast	roast	VB
60025	8770	5	,	,	,
60025	8770	6	158	158	CD
60025	8770	7	.	.	.
60025	8771	1	Gruel	Gruel	NNP
60025	8771	2	,	,	,
60025	8771	3	to	to	TO
60025	8771	4	make	make	VB
60025	8771	5	,	,	,
60025	8771	6	413	413	CD
60025	8771	7	.	.	.
60025	8772	1	Gruel	gruel	NN
60025	8772	2	,	,	,
60025	8772	3	oatmeal	oatmeal	NN
60025	8772	4	,	,	,
60025	8772	5	413	413	CD
60025	8772	6	.	.	.
60025	8773	1	Halibut	halibut	RB
60025	8773	2	,	,	,
60025	8773	3	to	to	TO
60025	8773	4	boil	boil	VB
60025	8773	5	,	,	,
60025	8773	6	46	46	CD
60025	8773	7	.	.	.
60025	8774	1	Halibut	Halibut	NNP
60025	8774	2	cutlets	cutlet	NNS
60025	8774	3	,	,	,
60025	8774	4	47	47	CD
60025	8774	5	.	.	.
60025	8775	1	Ham	Ham	NNP
60025	8775	2	,	,	,
60025	8775	3	to	to	TO
60025	8775	4	boil	boil	VB
60025	8775	5	,	,	,
60025	8775	6	124	124	CD
60025	8775	7	.	.	.
60025	8776	1	Ham	Ham	NNP
60025	8776	2	,	,	,
60025	8776	3	to	to	TO
60025	8776	4	broil	broil	NNP
60025	8776	5	,	,	,
60025	8776	6	123	123	CD
60025	8776	7	.	.	.
60025	8777	1	Ham	ham	NN
60025	8777	2	or	or	CC
60025	8777	3	bacon	bacon	NN
60025	8777	4	,	,	,
60025	8777	5	directions	direction	NNS
60025	8777	6	for	for	IN
60025	8777	7	curing	cure	VBG
60025	8777	8	,	,	,
60025	8777	9	126	126	CD
60025	8777	10	.	.	.
60025	8778	1	Ham	Ham	NNP
60025	8778	2	,	,	,
60025	8778	3	(	(	-LRB-
60025	8778	4	to	to	TO
60025	8778	5	glaze	glaze	VB
60025	8778	6	,	,	,
60025	8778	7	)	)	-RRB-
60025	8778	8	132	132	CD
60025	8778	9	.	.	.
60025	8779	1	Ham	Ham	NNP
60025	8779	2	dumplings	dumpling	NNS
60025	8779	3	,	,	,
60025	8779	4	311	311	CD
60025	8779	5	.	.	.
60025	8780	1	Ham	ham	NN
60025	8780	2	pie	pie	NN
60025	8780	3	,	,	,
60025	8780	4	122	122	CD
60025	8780	5	.	.	.
60025	8781	1	Ham	ham	JJ
60025	8781	2	sandwiches	sandwich	NNS
60025	8781	3	,	,	,
60025	8781	4	123	123	CD
60025	8781	5	.	.	.
60025	8782	1	Ham	Ham	NNP
60025	8782	2	,	,	,
60025	8782	3	to	to	TO
60025	8782	4	roast	roast	VB
60025	8782	5	,	,	,
60025	8782	6	126	126	CD
60025	8782	7	.	.	.
60025	8783	1	Ham	Ham	NNP
60025	8783	2	,	,	,
60025	8783	3	(	(	-LRB-
60025	8783	4	Westphalia	Westphalia	NNP
60025	8783	5	,	,	,
60025	8783	6	)	)	-RRB-
60025	8783	7	to	to	TO
60025	8783	8	imitate	imitate	VB
60025	8783	9	,	,	,
60025	8783	10	131	131	CD
60025	8783	11	.	.	.
60025	8784	1	Hare	Hare	NNP
60025	8784	2	or	or	CC
60025	8784	3	rabbit	rabbit	NN
60025	8784	4	soup	soup	NN
60025	8784	5	,	,	,
60025	8784	6	28	28	CD
60025	8784	7	.	.	.
60025	8785	1	Hare	Hare	NNP
60025	8785	2	,	,	,
60025	8785	3	to	to	TO
60025	8785	4	roast	roast	VB
60025	8785	5	,	,	,
60025	8785	6	137	137	CD
60025	8785	7	.	.	.
60025	8786	1	Harvey	Harvey	NNP
60025	8786	2	's	's	POS
60025	8786	3	sauce	sauce	NN
60025	8786	4	,	,	,
60025	8786	5	173	173	CD
60025	8786	6	.	.	.
60025	8787	1	Herbs	herb	NNS
60025	8787	2	,	,	,
60025	8787	3	to	to	TO
60025	8787	4	dry	dry	VB
60025	8787	5	,	,	,
60025	8787	6	436	436	CD
60025	8787	7	.	.	.
60025	8788	1	Hominy	Hominy	NNP
60025	8788	2	,	,	,
60025	8788	3	to	to	TO
60025	8788	4	boil	boil	VB
60025	8788	5	,	,	,
60025	8788	6	192	192	CD
60025	8788	7	.	.	.
60025	8789	1	Honey	honey	NN
60025	8789	2	cake	cake	NN
60025	8789	3	,	,	,
60025	8789	4	356	356	CD
60025	8789	5	.	.	.
60025	8790	1	Horseradish	horseradish	JJ
60025	8790	2	vinegar	vinegar	NN
60025	8790	3	,	,	,
60025	8790	4	180	180	CD
60025	8790	5	.	.	.
60025	8791	1	Huckleberry	Huckleberry	NNP
60025	8791	2	cake	cake	NN
60025	8791	3	,	,	,
60025	8791	4	350	350	CD
60025	8791	5	.	.	.
60025	8792	1	Hungary	hungary	JJ
60025	8792	2	water	water	NN
60025	8792	3	,	,	,
60025	8792	4	424	424	CD
60025	8792	5	.	.	.
60025	8793	1	Ice	ice	NN
60025	8793	2	cream	cream	NN
60025	8793	3	,	,	,
60025	8793	4	(	(	-LRB-
60025	8793	5	almond	almond	NNP
60025	8793	6	,	,	,
60025	8793	7	)	)	-RRB-
60025	8793	8	326	326	CD
60025	8793	9	.	.	.
60025	8794	1	Ice	ice	NN
60025	8794	2	cream	cream	NN
60025	8794	3	,	,	,
60025	8794	4	(	(	-LRB-
60025	8794	5	lemon	lemon	NN
60025	8794	6	,	,	,
60025	8794	7	)	)	-RRB-
60025	8794	8	322	322	CD
60025	8794	9	.	.	.
60025	8795	1	Ice	ice	NN
60025	8795	2	cream	cream	NN
60025	8795	3	,	,	,
60025	8795	4	(	(	-LRB-
60025	8795	5	pine	pine	NNP
60025	8795	6	apple	apple	NNP
60025	8795	7	,	,	,
60025	8795	8	)	)	-RRB-
60025	8795	9	325	325	CD
60025	8795	10	.	.	.
60025	8796	1	Ice	ice	NN
60025	8796	2	cream	cream	NN
60025	8796	3	,	,	,
60025	8796	4	(	(	-LRB-
60025	8796	5	raspberry	raspberry	NNP
60025	8796	6	,	,	,
60025	8796	7	)	)	-RRB-
60025	8796	8	325	325	CD
60025	8796	9	.	.	.
60025	8797	1	Ice	ice	NN
60025	8797	2	cream	cream	NN
60025	8797	3	,	,	,
60025	8797	4	(	(	-LRB-
60025	8797	5	strawberry	strawberry	NNP
60025	8797	6	,	,	,
60025	8797	7	)	)	-RRB-
60025	8797	8	325	325	CD
60025	8797	9	.	.	.
60025	8798	1	Ice	ice	NN
60025	8798	2	cream	cream	NN
60025	8798	3	,	,	,
60025	8798	4	(	(	-LRB-
60025	8798	5	vanilla	vanilla	NN
60025	8798	6	,	,	,
60025	8798	7	)	)	-RRB-
60025	8798	8	325	325	CD
60025	8798	9	.	.	.
60025	8799	1	Ice	ice	NN
60025	8799	2	lemonade	lemonade	NN
60025	8799	3	,	,	,
60025	8799	4	326	326	CD
60025	8799	5	.	.	.
60025	8800	1	Ice	Ice	VBG
60025	8800	2	orangeade	orangeade	NN
60025	8800	3	,	,	,
60025	8800	4	326	326	CD
60025	8800	5	.	.	.
60025	8801	1	Icing	ice	VBG
60025	8801	2	for	for	IN
60025	8801	3	cakes	cake	NNS
60025	8801	4	,	,	,
60025	8801	5	338	338	CD
60025	8801	6	.	.	.
60025	8802	1	Indian	indian	JJ
60025	8802	2	batter	batter	NN
60025	8802	3	cakes	cake	NNS
60025	8802	4	,	,	,
60025	8802	5	368	368	CD
60025	8802	6	.	.	.
60025	8803	1	Indian	indian	JJ
60025	8803	2	corn	corn	NN
60025	8803	3	,	,	,
60025	8803	4	to	to	TO
60025	8803	5	boil	boil	VB
60025	8803	6	,	,	,
60025	8803	7	192	192	CD
60025	8803	8	.	.	.
60025	8804	1	Indian	indian	JJ
60025	8804	2	dumplings	dumpling	NNS
60025	8804	3	,	,	,
60025	8804	4	310	310	CD
60025	8804	5	.	.	.
60025	8805	1	Indian	indian	JJ
60025	8805	2	flappers	flapper	NNS
60025	8805	3	,	,	,
60025	8805	4	369	369	CD
60025	8805	5	.	.	.
60025	8806	1	Indian	indian	JJ
60025	8806	2	muffins	muffin	NNS
60025	8806	3	,	,	,
60025	8806	4	369	369	CD
60025	8806	5	.	.	.
60025	8807	1	Indian	indian	JJ
60025	8807	2	mush	mush	NN
60025	8807	3	,	,	,
60025	8807	4	301	301	CD
60025	8807	5	.	.	.
60025	8808	1	Indian	indian	JJ
60025	8808	2	mush	mush	NN
60025	8808	3	cakes	cake	NNS
60025	8808	4	,	,	,
60025	8808	5	368	368	CD
60025	8808	6	.	.	.
60025	8809	1	Indian	indian	JJ
60025	8809	2	pound	pound	NN
60025	8809	3	cake	cake	NN
60025	8809	4	,	,	,
60025	8809	5	340	340	CD
60025	8809	6	.	.	.
60025	8810	1	Indian	indian	JJ
60025	8810	2	pudding	pudding	NN
60025	8810	3	,	,	,
60025	8810	4	baked	bake	VBD
60025	8810	5	,	,	,
60025	8810	6	302	302	CD
60025	8810	7	.	.	.
60025	8811	1	Indian	indian	JJ
60025	8811	2	pudding	pudding	NN
60025	8811	3	,	,	,
60025	8811	4	boiled	boil	VBN
60025	8811	5	,	,	,
60025	8811	6	302	302	CD
60025	8811	7	.	.	.
60025	8812	1	Indian	indian	JJ
60025	8812	2	pudding	pudding	NN
60025	8812	3	without	without	IN
60025	8812	4	eggs	egg	NNS
60025	8812	5	,	,	,
60025	8812	6	303	303	CD
60025	8812	7	.	.	.
60025	8813	1	Italian	Italian	NNP
60025	8813	2	Cream	Cream	NNP
60025	8813	3	,	,	,
60025	8813	4	332	332	CD
60025	8813	5	.	.	.
60025	8814	1	Jaune	Jaune	NNP
60025	8814	2	-	-	HYPH
60025	8814	3	mange	mange	NNP
60025	8814	4	,	,	,
60025	8814	5	329	329	CD
60025	8814	6	.	.	.
60025	8815	1	Jelly	Jelly	NNP
60025	8815	2	cake	cake	NN
60025	8815	3	,	,	,
60025	8815	4	344	344	CD
60025	8815	5	.	.	.
60025	8816	1	Johnny	Johnny	NNP
60025	8816	2	cake	cake	NN
60025	8816	3	,	,	,
60025	8816	4	369	369	CD
60025	8816	5	.	.	.
60025	8817	1	Julienne	Julienne	NNP
60025	8817	2	(	(	-LRB-
60025	8817	3	Ã	Ã	NNP
60025	8817	4	  	  	_SP
60025	8817	5	la	la	NNP
60025	8817	6	)	)	-RRB-
60025	8817	7	soup	soup	NNP
60025	8817	8	,	,	,
60025	8817	9	23	23	CD
60025	8817	10	.	.	.
60025	8818	1	Kid	Kid	NNP
60025	8818	2	,	,	,
60025	8818	3	to	to	TO
60025	8818	4	roast	roast	VB
60025	8818	5	,	,	,
60025	8818	6	136	136	CD
60025	8818	7	.	.	.
60025	8819	1	Kitchen	Kitchen	NNP
60025	8819	2	pepper	pepper	NN
60025	8819	3	,	,	,
60025	8819	4	182	182	CD
60025	8819	5	.	.	.
60025	8820	1	Kitchiner	Kitchiner	NNP
60025	8820	2	's	's	POS
60025	8820	3	fish	fish	NN
60025	8820	4	-	-	HYPH
60025	8820	5	sauce	sauce	NN
60025	8820	6	,	,	,
60025	8820	7	172	172	CD
60025	8820	8	.	.	.
60025	8821	1	Kisses	Kisses	NNP
60025	8821	2	,	,	,
60025	8821	3	354	354	CD
60025	8821	4	.	.	.
60025	8822	1	Lady	Lady	NNP
60025	8822	2	cake	cake	NN
60025	8822	3	,	,	,
60025	8822	4	342	342	CD
60025	8822	5	.	.	.
60025	8823	1	Lamb	Lamb	NNP
60025	8823	2	,	,	,
60025	8823	3	to	to	TO
60025	8823	4	roast	roast	VB
60025	8823	5	,	,	,
60025	8823	6	112	112	CD
60025	8823	7	.	.	.
60025	8824	1	Larding	lard	VBG
60025	8824	2	,	,	,
60025	8824	3	160	160	CD
60025	8824	4	.	.	.
60025	8825	1	Lavender	lavender	NN
60025	8825	2	,	,	,
60025	8825	3	compound	compound	NN
60025	8825	4	,	,	,
60025	8825	5	421	421	CD
60025	8825	6	.	.	.
60025	8826	1	Lavender	lavender	NN
60025	8826	2	water	water	NN
60025	8826	3	,	,	,
60025	8826	4	423	423	CD
60025	8826	5	.	.	.
60025	8827	1	Laudanum	laudanum	RB
60025	8827	2	,	,	,
60025	8827	3	antidote	antidote	VB
60025	8827	4	to	to	IN
60025	8827	5	,	,	,
60025	8827	6	422	422	CD
60025	8827	7	.	.	.
60025	8828	1	Lead	lead	JJ
60025	8828	2	water	water	NN
60025	8828	3	,	,	,
60025	8828	4	420	420	CD
60025	8828	5	.	.	.
60025	8829	1	Lemon	lemon	NN
60025	8829	2	brandy	brandy	NN
60025	8829	3	,	,	,
60025	8829	4	402	402	CD
60025	8829	5	.	.	.
60025	8830	1	Lemon	lemon	NN
60025	8830	2	catchup	catchup	NN
60025	8830	3	,	,	,
60025	8830	4	177	177	CD
60025	8830	5	.	.	.
60025	8831	1	Lemon	lemon	NN
60025	8831	2	cordial	cordial	NN
60025	8831	3	,	,	,
60025	8831	4	399	399	CD
60025	8831	5	.	.	.
60025	8832	1	Lemon	lemon	NN
60025	8832	2	cream	cream	NN
60025	8832	3	,	,	,
60025	8832	4	321	321	CD
60025	8832	5	.	.	.
60025	8833	1	Lemon	Lemon	NNP
60025	8833	2	custard	custard	NN
60025	8833	3	,	,	,
60025	8833	4	315	315	CD
60025	8833	5	.	.	.
60025	8834	1	Lemon	lemon	NN
60025	8834	2	juice	juice	NN
60025	8834	3	,	,	,
60025	8834	4	to	to	TO
60025	8834	5	keep	keep	VB
60025	8834	6	,	,	,
60025	8834	7	408	408	CD
60025	8834	8	.	.	.
60025	8835	1	Lemon	lemon	NN
60025	8835	2	peel	peel	NN
60025	8835	3	,	,	,
60025	8835	4	to	to	TO
60025	8835	5	keep	keep	VB
60025	8835	6	,	,	,
60025	8835	7	437	437	CD
60025	8835	8	.	.	.
60025	8836	1	Lemon	lemon	NN
60025	8836	2	peel	peel	NN
60025	8836	3	,	,	,
60025	8836	4	(	(	-LRB-
60025	8836	5	essence	essence	NN
60025	8836	6	of	of	IN
60025	8836	7	,	,	,
60025	8836	8	)	)	-RRB-
60025	8836	9	408	408	CD
60025	8836	10	.	.	.
60025	8837	1	Lemons	lemon	NNS
60025	8837	2	,	,	,
60025	8837	3	preserved	preserve	VBD
60025	8837	4	,	,	,
60025	8837	5	241	241	CD
60025	8837	6	.	.	.
60025	8838	1	Lemon	lemon	NN
60025	8838	2	pudding	pudding	NN
60025	8838	3	,	,	,
60025	8838	4	285	285	CD
60025	8838	5	.	.	.
60025	8839	1	Lemon	lemon	NN
60025	8839	2	syrup	syrup	NN
60025	8839	3	,	,	,
60025	8839	4	398	398	CD
60025	8839	5	.	.	.
60025	8840	1	Lemonade	Lemonade	NNP
60025	8840	2	,	,	,
60025	8840	3	404	404	CD
60025	8840	4	.	.	.
60025	8841	1	Lettuce	lettuce	NN
60025	8841	2	or	or	CC
60025	8841	3	salad	salad	NN
60025	8841	4	,	,	,
60025	8841	5	to	to	TO
60025	8841	6	dress	dress	VB
60025	8841	7	,	,	,
60025	8841	8	203	203	CD
60025	8841	9	.	.	.
60025	8842	1	Lip	Lip	NNP
60025	8842	2	salve	salve	NN
60025	8842	3	,	,	,
60025	8842	4	426	426	CD
60025	8842	5	.	.	.
60025	8843	1	Liver	liver	NN
60025	8843	2	dumplings	dumpling	NNS
60025	8843	3	,	,	,
60025	8843	4	310	310	CD
60025	8843	5	.	.	.
60025	8844	1	Liver	liver	NN
60025	8844	2	puddings	pudding	NNS
60025	8844	3	,	,	,
60025	8844	4	128	128	CD
60025	8844	5	.	.	.
60025	8845	1	Lobster	lobster	NN
60025	8845	2	,	,	,
60025	8845	3	to	to	TO
60025	8845	4	boil	boil	VB
60025	8845	5	,	,	,
60025	8845	6	61	61	CD
60025	8845	7	.	.	.
60025	8846	1	Lobster	lobster	NN
60025	8846	2	catchup	catchup	NN
60025	8846	3	,	,	,
60025	8846	4	174	174	CD
60025	8846	5	.	.	.
60025	8847	1	Lobster	lobster	NN
60025	8847	2	,	,	,
60025	8847	3	to	to	IN
60025	8847	4	fricassee	fricassee	NNP
60025	8847	5	,	,	,
60025	8847	6	62	62	CD
60025	8847	7	.	.	.
60025	8848	1	Lobster	lobster	NN
60025	8848	2	,	,	,
60025	8848	3	to	to	TO
60025	8848	4	dress	dress	VB
60025	8848	5	cold	cold	JJ
60025	8848	6	,	,	,
60025	8848	7	61	61	CD
60025	8848	8	.	.	.
60025	8849	1	Lobster	lobster	NN
60025	8849	2	,	,	,
60025	8849	3	pickled	pickle	VBD
60025	8849	4	,	,	,
60025	8849	5	67	67	CD
60025	8849	6	.	.	.
60025	8850	1	Lobster	lobster	NN
60025	8850	2	,	,	,
60025	8850	3	potted	pot	VBN
60025	8850	4	,	,	,
60025	8850	5	63	63	CD
60025	8850	6	.	.	.
60025	8851	1	Lobster	lobster	NN
60025	8851	2	pie	pie	NN
60025	8851	3	,	,	,
60025	8851	4	64	64	CD
60025	8851	5	.	.	.
60025	8852	1	Lobster	lobster	NN
60025	8852	2	sauce	sauce	NN
60025	8852	3	,	,	,
60025	8852	4	164	164	CD
60025	8852	5	.	.	.
60025	8853	1	Lobster	lobster	NN
60025	8853	2	soup	soup	NN
60025	8853	3	,	,	,
60025	8853	4	37	37	CD
60025	8853	5	.	.	.
60025	8854	1	Lobster	lobster	NN
60025	8854	2	,	,	,
60025	8854	3	to	to	IN
60025	8854	4	stew	stew	NNP
60025	8854	5	,	,	,
60025	8854	6	62	62	CD
60025	8854	7	.	.	.
60025	8855	1	Maccaroni	Maccaroni	NNP
60025	8855	2	,	,	,
60025	8855	3	to	to	TO
60025	8855	4	dress	dress	VB
60025	8855	5	,	,	,
60025	8855	6	210	210	CD
60025	8855	7	.	.	.
60025	8856	1	Maccaroni	Maccaroni	NNP
60025	8856	2	soup	soup	NN
60025	8856	3	,	,	,
60025	8856	4	24	24	CD
60025	8856	5	.	.	.
60025	8857	1	Maccaroni	Maccaroni	NNP
60025	8857	2	soup	soup	NN
60025	8857	3	,	,	,
60025	8857	4	(	(	-LRB-
60025	8857	5	rich	rich	JJ
60025	8857	6	,	,	,
60025	8857	7	)	)	-RRB-
60025	8857	8	24	24	CD
60025	8857	9	.	.	.
60025	8858	1	Maccaroons	maccaroon	NNS
60025	8858	2	,	,	,
60025	8858	3	(	(	-LRB-
60025	8858	4	almond	almond	NNP
60025	8858	5	,	,	,
60025	8858	6	)	)	-RRB-
60025	8858	7	351	351	CD
60025	8858	8	.	.	.
60025	8859	1	Maccaroons	maccaroon	NNS
60025	8859	2	,	,	,
60025	8859	3	(	(	-LRB-
60025	8859	4	cocoa	cocoa	NN
60025	8859	5	-	-	HYPH
60025	8859	6	nut	nut	NNP
60025	8859	7	,	,	,
60025	8859	8	)	)	-RRB-
60025	8859	9	352	352	CD
60025	8859	10	.	.	.
60025	8860	1	Maccaroon	Maccaroon	NNP
60025	8860	2	custard	custard	NN
60025	8860	3	,	,	,
60025	8860	4	318	318	CD
60025	8860	5	.	.	.
60025	8861	1	Mackerel	Mackerel	NNP
60025	8861	2	,	,	,
60025	8861	3	to	to	TO
60025	8861	4	boil	boil	VB
60025	8861	5	,	,	,
60025	8861	6	48	48	CD
60025	8861	7	.	.	.
60025	8862	1	Mackerel	Mackerel	NNP
60025	8862	2	,	,	,
60025	8862	3	to	to	IN
60025	8862	4	broil	broil	NNP
60025	8862	5	,	,	,
60025	8862	6	47	47	CD
60025	8862	7	.	.	.
60025	8863	1	Mangoes	Mangoes	NNP
60025	8863	2	,	,	,
60025	8863	3	to	to	TO
60025	8863	4	pickle	pickle	VB
60025	8863	5	,	,	,
60025	8863	6	216	216	CD
60025	8863	7	.	.	.
60025	8864	1	Marbled	marbled	JJ
60025	8864	2	veal	veal	NN
60025	8864	3	,	,	,
60025	8864	4	105	105	CD
60025	8864	5	.	.	.
60025	8865	1	Marlborough	Marlborough	NNP
60025	8865	2	pudding	pudding	NN
60025	8865	3	,	,	,
60025	8865	4	294	294	CD
60025	8865	5	.	.	.
60025	8866	1	Marmalade	Marmalade	NNP
60025	8866	2	cake	cake	NN
60025	8866	3	,	,	,
60025	8866	4	355	355	CD
60025	8866	5	.	.	.
60025	8867	1	Mead	Mead	NNP
60025	8867	2	,	,	,
60025	8867	3	397	397	CD
60025	8867	4	.	.	.
60025	8868	1	Meg	Meg	NNP
60025	8868	2	Merrilies	Merrilies	NNP
60025	8868	3	'	'	POS
60025	8868	4	soup	soup	NN
60025	8868	5	,	,	,
60025	8868	6	27	27	CD
60025	8868	7	.	.	.
60025	8869	1	Milk	milk	NN
60025	8869	2	biscuit	biscuit	NN
60025	8869	3	,	,	,
60025	8869	4	361	361	CD
60025	8869	5	.	.	.
60025	8870	1	Milk	milk	NN
60025	8870	2	punch	punch	NN
60025	8870	3	,	,	,
60025	8870	4	405	405	CD
60025	8870	5	.	.	.
60025	8871	1	Milk	milk	NN
60025	8871	2	soup	soup	NN
60025	8871	3	,	,	,
60025	8871	4	25	25	CD
60025	8871	5	.	.	.
60025	8872	1	Mince	mince	NN
60025	8872	2	pies	pie	NNS
60025	8872	3	,	,	,
60025	8872	4	282	282	CD
60025	8872	5	.	.	.
60025	8873	1	Mince	mince	NN
60025	8873	2	meat	meat	NN
60025	8873	3	,	,	,
60025	8873	4	283	283	CD
60025	8873	5	.	.	.
60025	8874	1	Mince	mince	NN
60025	8874	2	meat	meat	NN
60025	8874	3	for	for	IN
60025	8874	4	Lent	Lent	NNP
60025	8874	5	,	,	,
60025	8874	6	284	284	CD
60025	8874	7	.	.	.
60025	8875	1	Mince	mince	NN
60025	8875	2	meat	meat	NN
60025	8875	3	,	,	,
60025	8875	4	(	(	-LRB-
60025	8875	5	very	very	RB
60025	8875	6	plain	plain	JJ
60025	8875	7	,	,	,
60025	8875	8	)	)	-RRB-
60025	8875	9	284	284	CD
60025	8875	10	.	.	.
60025	8876	1	Minced	mince	VBN
60025	8876	2	oysters	oyster	NNS
60025	8876	3	,	,	,
60025	8876	4	431	431	CD
60025	8876	5	.	.	.
60025	8877	1	Mint	mint	NN
60025	8877	2	sauce	sauce	NN
60025	8877	3	,	,	,
60025	8877	4	167	167	CD
60025	8877	5	.	.	.
60025	8878	1	Molasses	Molasses	NNP
60025	8878	2	beer	beer	NN
60025	8878	3	,	,	,
60025	8878	4	392	392	CD
60025	8878	5	.	.	.
60025	8879	1	Molasses	molasse	NNS
60025	8879	2	candy	candy	NN
60025	8879	3	,	,	,
60025	8879	4	365	365	CD
60025	8879	5	.	.	.
60025	8880	1	Molasses	molasse	NNS
60025	8880	2	posset	posset	JJ
60025	8880	3	,	,	,
60025	8880	4	407	407	CD
60025	8880	5	.	.	.
60025	8881	1	Moravian	moravian	JJ
60025	8881	2	sugar	sugar	NN
60025	8881	3	-	-	HYPH
60025	8881	4	cake	cake	NN
60025	8881	5	,	,	,
60025	8881	6	349	349	CD
60025	8881	7	.	.	.
60025	8882	1	Morella	Morella	NNP
60025	8882	2	cherries	cherry	NNS
60025	8882	3	,	,	,
60025	8882	4	to	to	TO
60025	8882	5	pickle	pickle	VB
60025	8882	6	,	,	,
60025	8882	7	217	217	CD
60025	8882	8	.	.	.
60025	8883	1	Mock	mock	JJ
60025	8883	2	oysters	oyster	NNS
60025	8883	3	of	of	IN
60025	8883	4	corn	corn	NN
60025	8883	5	,	,	,
60025	8883	6	193	193	CD
60025	8883	7	.	.	.
60025	8884	1	Mock	Mock	NNP
60025	8884	2	turtle	turtle	NN
60025	8884	3	,	,	,
60025	8884	4	or	or	CC
60025	8884	5	calf	calf	NN
60025	8884	6	's	's	POS
60025	8884	7	head	head	NN
60025	8884	8	soup	soup	NNP
60025	8884	9	,	,	,
60025	8884	10	30	30	CD
60025	8884	11	.	.	.
60025	8885	1	Muffins	Muffins	NNP
60025	8885	2	,	,	,
60025	8885	3	(	(	-LRB-
60025	8885	4	common	common	JJ
60025	8885	5	,	,	,
60025	8885	6	)	)	-RRB-
60025	8885	7	370	370	CD
60025	8885	8	.	.	.
60025	8886	1	Muffins	muffin	NNS
60025	8886	2	,	,	,
60025	8886	3	(	(	-LRB-
60025	8886	4	Indian	Indian	NNP
60025	8886	5	,	,	,
60025	8886	6	)	)	-RRB-
60025	8886	7	369	369	CD
60025	8886	8	.	.	.
60025	8887	1	Muffins	Muffins	NNP
60025	8887	2	,	,	,
60025	8887	3	(	(	-LRB-
60025	8887	4	water	water	NN
60025	8887	5	,	,	,
60025	8887	6	)	)	-RRB-
60025	8887	7	370	370	CD
60025	8887	8	.	.	.
60025	8888	1	Mulled	mull	VBN
60025	8888	2	cider	cider	NN
60025	8888	3	,	,	,
60025	8888	4	407	407	CD
60025	8888	5	.	.	.
60025	8889	1	Mulled	mulled	JJ
60025	8889	2	wine	wine	NN
60025	8889	3	,	,	,
60025	8889	4	407	407	CD
60025	8889	5	.	.	.
60025	8890	1	Mulligatawny	Mulligatawny	NNP
60025	8890	2	soup	soup	NN
60025	8890	3	,	,	,
60025	8890	4	29	29	CD
60025	8890	5	.	.	.
60025	8891	1	Mush	Mush	NNP
60025	8891	2	,	,	,
60025	8891	3	(	(	-LRB-
60025	8891	4	Indian	Indian	NNP
60025	8891	5	,	,	,
60025	8891	6	)	)	-RRB-
60025	8891	7	to	to	TO
60025	8891	8	make	make	VB
60025	8891	9	,	,	,
60025	8891	10	301	301	CD
60025	8891	11	.	.	.
60025	8892	1	Mush	Mush	NNP
60025	8892	2	cakes	cake	NNS
60025	8892	3	,	,	,
60025	8892	4	368	368	CD
60025	8892	5	.	.	.
60025	8893	1	Mushrooms	mushroom	NNS
60025	8893	2	,	,	,
60025	8893	3	to	to	TO
60025	8893	4	broil	broil	NNP
60025	8893	5	,	,	,
60025	8893	6	202	202	CD
60025	8893	7	.	.	.
60025	8894	1	Mushroom	mushroom	NN
60025	8894	2	catchup	catchup	NN
60025	8894	3	,	,	,
60025	8894	4	176	176	CD
60025	8894	5	.	.	.
60025	8895	1	Mushrooms	mushroom	NNS
60025	8895	2	,	,	,
60025	8895	3	to	to	TO
60025	8895	4	pickle	pickle	VB
60025	8895	5	brown	brown	NNP
60025	8895	6	,	,	,
60025	8895	7	223	223	CD
60025	8895	8	.	.	.
60025	8896	1	Mushrooms	mushroom	NNS
60025	8896	2	,	,	,
60025	8896	3	to	to	TO
60025	8896	4	pickle	pickle	VB
60025	8896	5	white	white	JJ
60025	8896	6	,	,	,
60025	8896	7	222	222	CD
60025	8896	8	.	.	.
60025	8897	1	Mushroom	mushroom	NN
60025	8897	2	sauce	sauce	NN
60025	8897	3	,	,	,
60025	8897	4	166	166	CD
60025	8897	5	.	.	.
60025	8898	1	Mushrooms	mushroom	NNS
60025	8898	2	,	,	,
60025	8898	3	to	to	IN
60025	8898	4	stew	stew	NNP
60025	8898	5	,	,	,
60025	8898	6	201	201	CD
60025	8898	7	.	.	.
60025	8899	1	Musquito	Musquito	NNP
60025	8899	2	bites	bite	NNS
60025	8899	3	,	,	,
60025	8899	4	remedy	remedy	NN
60025	8899	5	for	for	IN
60025	8899	6	,	,	,
60025	8899	7	421	421	CD
60025	8899	8	.	.	.
60025	8900	1	Mustard	Mustard	NNP
60025	8900	2	,	,	,
60025	8900	3	(	(	-LRB-
60025	8900	4	common	common	JJ
60025	8900	5	,	,	,
60025	8900	6	)	)	-RRB-
60025	8900	7	181	181	CD
60025	8900	8	.	.	.
60025	8901	1	Mustard	mustard	NN
60025	8901	2	,	,	,
60025	8901	3	(	(	-LRB-
60025	8901	4	French	French	NNP
60025	8901	5	,	,	,
60025	8901	6	)	)	-RRB-
60025	8901	7	181	181	CD
60025	8901	8	.	.	.
60025	8902	1	Mustard	Mustard	NNP
60025	8902	2	,	,	,
60025	8902	3	(	(	-LRB-
60025	8902	4	keeping	keep	VBG
60025	8902	5	.	.	.
60025	8902	6	)	)	-RRB-
60025	8903	1	181	181	CD
60025	8903	2	.	.	.
60025	8904	1	Mutton	Mutton	NNP
60025	8904	2	,	,	,
60025	8904	3	to	to	TO
60025	8904	4	boil	boil	VB
60025	8904	5	,	,	,
60025	8904	6	107	107	CD
60025	8904	7	.	.	.
60025	8905	1	Mutton	Mutton	NNP
60025	8905	2	broth	broth	NN
60025	8905	3	,	,	,
60025	8905	4	414	414	CD
60025	8905	5	.	.	.
60025	8906	1	Mutton	mutton	NN
60025	8906	2	broth	broth	NN
60025	8906	3	made	make	VBD
60025	8906	4	quickly	quickly	RB
60025	8906	5	,	,	,
60025	8906	6	415	415	CD
60025	8906	7	.	.	.
60025	8907	1	Mutton	Mutton	NNP
60025	8907	2	,	,	,
60025	8907	3	(	(	-LRB-
60025	8907	4	casserole	casserole	NN
60025	8907	5	of	of	IN
60025	8907	6	,	,	,
60025	8907	7	)	)	-RRB-
60025	8907	8	111	111	CD
60025	8907	9	.	.	.
60025	8908	1	Mutton	mutton	NN
60025	8908	2	chops	chop	NNS
60025	8908	3	,	,	,
60025	8908	4	broiled	broil	VBN
60025	8908	5	,	,	,
60025	8908	6	108	108	CD
60025	8908	7	.	.	.
60025	8909	1	Mutton	mutton	NN
60025	8909	2	chops	chop	NNS
60025	8909	3	,	,	,
60025	8909	4	stewed	stew	VBD
60025	8909	5	,	,	,
60025	8909	6	110	110	CD
60025	8909	7	.	.	.
60025	8910	1	Mutton	Mutton	NNP
60025	8910	2	cutlets	cutlet	NNS
60025	8910	3	,	,	,
60025	8910	4	Ã	Ã	NNP
60025	8910	5	  	  	_SP
60025	8910	6	la	la	NNP
60025	8910	7	Maintenon	Maintenon	NNP
60025	8910	8	,	,	,
60025	8910	9	109	109	CD
60025	8910	10	.	.	.
60025	8911	1	Mutton	Mutton	NNP
60025	8911	2	harico	harico	NNP
60025	8911	3	,	,	,
60025	8911	4	111	111	CD
60025	8911	5	.	.	.
60025	8912	1	Mutton	Mutton	NNP
60025	8912	2	,	,	,
60025	8912	3	hashed	hash	VBD
60025	8912	4	,	,	,
60025	8912	5	110	110	CD
60025	8912	6	.	.	.
60025	8913	1	Mutton	Mutton	NNP
60025	8913	2	,	,	,
60025	8913	3	(	(	-LRB-
60025	8913	4	leg	leg	NN
60025	8913	5	of	of	IN
60025	8913	6	,	,	,
60025	8913	7	)	)	-RRB-
60025	8913	8	stewed	stew	VBD
60025	8913	9	,	,	,
60025	8913	10	111	111	CD
60025	8913	11	.	.	.
60025	8914	1	Mutton	Mutton	NNP
60025	8914	2	,	,	,
60025	8914	3	to	to	TO
60025	8914	4	roast	roast	VB
60025	8914	5	,	,	,
60025	8914	6	106	106	CD
60025	8914	7	.	.	.
60025	8915	1	Mutton	Mutton	NNP
60025	8915	2	soup	soup	NN
60025	8915	3	,	,	,
60025	8915	4	(	(	-LRB-
60025	8915	5	including	include	VBG
60025	8915	6	cabbage	cabbage	NN
60025	8915	7	and	and	CC
60025	8915	8	noodle	noodle	NN
60025	8915	9	soups	soup	NNS
60025	8915	10	,	,	,
60025	8915	11	)	)	-RRB-
60025	8915	12	19	19	CD
60025	8915	13	.	.	.
60025	8916	1	Nasturtians	nasturtian	NNS
60025	8916	2	,	,	,
60025	8916	3	to	to	TO
60025	8916	4	pickle	pickle	VB
60025	8916	5	,	,	,
60025	8916	6	217	217	CD
60025	8916	7	.	.	.
60025	8917	1	Nasturtian	nasturtian	JJ
60025	8917	2	sauce	sauce	NN
60025	8917	3	,	,	,
60025	8917	4	165	165	CD
60025	8917	5	.	.	.
60025	8918	1	New	New	NNP
60025	8918	2	York	York	NNP
60025	8918	3	cookies	cookie	NNS
60025	8918	4	,	,	,
60025	8918	5	360	360	CD
60025	8918	6	.	.	.
60025	8919	1	Nougat	Nougat	NNP
60025	8919	2	,	,	,
60025	8919	3	365	365	CD
60025	8919	4	.	.	.
60025	8920	1	Noyau	Noyau	NNP
60025	8920	2	,	,	,
60025	8920	3	402	402	CD
60025	8920	4	.	.	.
60025	8921	1	Oatmeal	oatmeal	JJ
60025	8921	2	gruel	gruel	NN
60025	8921	3	,	,	,
60025	8921	4	413	413	CD
60025	8921	5	.	.	.
60025	8922	1	Ochra	Ochra	NNP
60025	8922	2	soup	soup	NN
60025	8922	3	,	,	,
60025	8922	4	32	32	CD
60025	8922	5	.	.	.
60025	8923	1	Oil	oil	NN
60025	8923	2	of	of	IN
60025	8923	3	flowers	flower	NNS
60025	8923	4	,	,	,
60025	8923	5	425	425	CD
60025	8923	6	.	.	.
60025	8924	1	Omelet	Omelet	NNP
60025	8924	2	,	,	,
60025	8924	3	(	(	-LRB-
60025	8924	4	plain	plain	JJ
60025	8924	5	,	,	,
60025	8924	6	)	)	-RRB-
60025	8924	7	209	209	CD
60025	8924	8	.	.	.
60025	8925	1	Omelet	Omelet	NNP
60025	8925	2	soufflÃ	soufflÃ	NNP
60025	8925	3	©	©	NNP
60025	8925	4	,	,	,
60025	8925	5	209	209	CD
60025	8925	6	.	.	.
60025	8926	1	Onions	onion	NNS
60025	8926	2	,	,	,
60025	8926	3	to	to	TO
60025	8926	4	boil	boil	VB
60025	8926	5	,	,	,
60025	8926	6	198	198	CD
60025	8926	7	.	.	.
60025	8927	1	Onions	onion	NNS
60025	8927	2	,	,	,
60025	8927	3	to	to	TO
60025	8927	4	fry	fry	VB
60025	8927	5	,	,	,
60025	8927	6	199	199	CD
60025	8927	7	.	.	.
60025	8928	1	Onions	onion	NNS
60025	8928	2	,	,	,
60025	8928	3	to	to	TO
60025	8928	4	pickle	pickle	VB
60025	8928	5	,	,	,
60025	8928	6	221	221	CD
60025	8928	7	.	.	.
60025	8929	1	Onions	onion	NNS
60025	8929	2	,	,	,
60025	8929	3	pickled	pickle	VBD
60025	8929	4	white	white	NN
60025	8929	5	,	,	,
60025	8929	6	222	222	CD
60025	8929	7	.	.	.
60025	8930	1	Onions	onion	NNS
60025	8930	2	,	,	,
60025	8930	3	to	to	TO
60025	8930	4	roast	roast	VB
60025	8930	5	,	,	,
60025	8930	6	198	198	CD
60025	8930	7	.	.	.
60025	8931	1	Onion	onion	NN
60025	8931	2	sauce	sauce	NN
60025	8931	3	,	,	,
60025	8931	4	(	(	-LRB-
60025	8931	5	brown	brown	NNP
60025	8931	6	,	,	,
60025	8931	7	)	)	-RRB-
60025	8931	8	166	166	CD
60025	8931	9	.	.	.
60025	8932	1	Onion	onion	NN
60025	8932	2	sauce	sauce	NN
60025	8932	3	,	,	,
60025	8932	4	(	(	-LRB-
60025	8932	5	white	white	JJ
60025	8932	6	,	,	,
60025	8932	7	)	)	-RRB-
60025	8932	8	166	166	CD
60025	8932	9	.	.	.
60025	8933	1	Onion	onion	NN
60025	8933	2	soup	soup	NN
60025	8933	3	,	,	,
60025	8933	4	416	416	CD
60025	8933	5	.	.	.
60025	8934	1	Orangeade	Orangeade	NNP
60025	8934	2	,	,	,
60025	8934	3	404	404	CD
60025	8934	4	.	.	.
60025	8935	1	Orange	Orange	NNP
60025	8935	2	cream	cream	NN
60025	8935	3	,	,	,
60025	8935	4	321	321	CD
60025	8935	5	.	.	.
60025	8936	1	Orange	Orange	NNP
60025	8936	2	jelly	jelly	NNP
60025	8936	3	,	,	,
60025	8936	4	243	243	CD
60025	8936	5	.	.	.
60025	8937	1	Orange	Orange	NNP
60025	8937	2	marmalade	marmalade	NN
60025	8937	3	,	,	,
60025	8937	4	243	243	CD
60025	8937	5	.	.	.
60025	8938	1	Orange	Orange	NNP
60025	8938	2	pudding	pudding	NN
60025	8938	3	,	,	,
60025	8938	4	285	285	CD
60025	8938	5	.	.	.
60025	8939	1	Orgeat	Orgeat	NNP
60025	8939	2	,	,	,
60025	8939	3	403	403	CD
60025	8939	4	.	.	.
60025	8940	1	Ortolans	ortolan	NNS
60025	8940	2	,	,	,
60025	8940	3	to	to	TO
60025	8940	4	roast	roast	VB
60025	8940	5	,	,	,
60025	8940	6	159	159	CD
60025	8940	7	.	.	.
60025	8941	1	Oyster	Oyster	NNP
60025	8941	2	catchup	catchup	NN
60025	8941	3	,	,	,
60025	8941	4	185	185	CD
60025	8941	5	.	.	.
60025	8942	1	Oysters	oyster	NNS
60025	8942	2	,	,	,
60025	8942	3	fried	fry	VBN
60025	8942	4	,	,	,
60025	8942	5	57	57	CD
60025	8942	6	.	.	.
60025	8943	1	Oyster	oyster	NN
60025	8943	2	fritters	fritter	NNS
60025	8943	3	,	,	,
60025	8943	4	59	59	CD
60025	8943	5	.	.	.
60025	8944	1	Oysters	oyster	NNS
60025	8944	2	,	,	,
60025	8944	3	minced	mince	VBN
60025	8944	4	,	,	,
60025	8944	5	431	431	CD
60025	8944	6	.	.	.
60025	8945	1	Oysters	oyster	NNS
60025	8945	2	,	,	,
60025	8945	3	pickled	pickle	VBD
60025	8945	4	,	,	,
60025	8945	5	57	57	CD
60025	8945	6	.	.	.
60025	8946	1	Oysters	oyster	NNS
60025	8946	2	,	,	,
60025	8946	3	pickled	pickle	VBD
60025	8946	4	for	for	IN
60025	8946	5	keeping	keeping	NN
60025	8946	6	,	,	,
60025	8946	7	228	228	CD
60025	8946	8	.	.	.
60025	8947	1	Oyster	oyster	JJ
60025	8947	2	pie	pie	NN
60025	8947	3	,	,	,
60025	8947	4	60	60	CD
60025	8947	5	.	.	.
60025	8948	1	Oysters	oyster	NNS
60025	8948	2	,	,	,
60025	8948	3	scolloped	scollop	VBD
60025	8948	4	,	,	,
60025	8948	5	58	58	CD
60025	8948	6	.	.	.
60025	8949	1	Oysters	oyster	NNS
60025	8949	2	,	,	,
60025	8949	3	stewed	stew	VBD
60025	8949	4	,	,	,
60025	8949	5	59	59	CD
60025	8949	6	.	.	.
60025	8950	1	Oyster	Oyster	NNP
60025	8950	2	soup	soup	NN
60025	8950	3	,	,	,
60025	8950	4	38	38	CD
60025	8950	5	.	.	.
60025	8951	1	Oyster	oyster	JJ
60025	8951	2	soup	soup	NN
60025	8951	3	,	,	,
60025	8951	4	(	(	-LRB-
60025	8951	5	plain	plain	JJ
60025	8951	6	,	,	,
60025	8951	7	)	)	-RRB-
60025	8951	8	38	38	CD
60025	8951	9	.	.	.
60025	8952	1	Ox	ox	JJ
60025	8952	2	-	-	HYPH
60025	8952	3	tail	tail	NN
60025	8952	4	soup	soup	NN
60025	8952	5	,	,	,
60025	8952	6	32	32	CD
60025	8952	7	.	.	.
60025	8953	1	Oyster	Oyster	NNP
60025	8953	2	Sauce	Sauce	NNP
60025	8953	3	,	,	,
60025	8953	4	170	170	CD
60025	8953	5	.	.	.
60025	8954	1	Panada	Panada	NNP
60025	8954	2	,	,	,
60025	8954	3	413	413	CD
60025	8954	4	.	.	.
60025	8955	1	Panada	Panada	NNP
60025	8955	2	,	,	,
60025	8955	3	(	(	-LRB-
60025	8955	4	chicken	chicken	NN
60025	8955	5	,	,	,
60025	8955	6	)	)	-RRB-
60025	8955	7	416	416	CD
60025	8955	8	.	.	.
60025	8956	1	Pancakes	pancake	NNS
60025	8956	2	,	,	,
60025	8956	3	(	(	-LRB-
60025	8956	4	plain	plain	JJ
60025	8956	5	,	,	,
60025	8956	6	)	)	-RRB-
60025	8956	7	312	312	CD
60025	8956	8	.	.	.
60025	8957	1	Pancakes	pancake	NNS
60025	8957	2	,	,	,
60025	8957	3	(	(	-LRB-
60025	8957	4	sweetmeat	sweetmeat	JJ
60025	8957	5	,	,	,
60025	8957	6	)	)	-RRB-
60025	8957	7	313	313	CD
60025	8957	8	.	.	.
60025	8958	1	Parsley	Parsley	NNP
60025	8958	2	,	,	,
60025	8958	3	to	to	TO
60025	8958	4	pickle	pickle	VB
60025	8958	5	,	,	,
60025	8958	6	215	215	CD
60025	8958	7	.	.	.
60025	8959	1	Parsley	parsley	NN
60025	8959	2	sauce	sauce	NN
60025	8959	3	,	,	,
60025	8959	4	168	168	CD
60025	8959	5	.	.	.
60025	8960	1	Parsnips	parsnip	NNS
60025	8960	2	,	,	,
60025	8960	3	to	to	TO
60025	8960	4	boil	boil	VB
60025	8960	5	,	,	,
60025	8960	6	190	190	CD
60025	8960	7	.	.	.
60025	8961	1	Partridges	partridge	NNS
60025	8961	2	,	,	,
60025	8961	3	to	to	TO
60025	8961	4	roast	roast	VB
60025	8961	5	,	,	,
60025	8961	6	158	158	CD
60025	8961	7	.	.	.
60025	8962	1	Partridges	partridge	NNS
60025	8962	2	,	,	,
60025	8962	3	to	to	TO
60025	8962	4	roast	roast	VB
60025	8962	5	another	another	DT
60025	8962	6	way	way	NN
60025	8962	7	,	,	,
60025	8962	8	158	158	CD
60025	8962	9	.	.	.
60025	8963	1	Paste	Paste	NNP
60025	8963	2	,	,	,
60025	8963	3	(	(	-LRB-
60025	8963	4	dripping	drip	VBG
60025	8963	5	,	,	,
60025	8963	6	)	)	-RRB-
60025	8963	7	275	275	CD
60025	8963	8	.	.	.
60025	8964	1	Paste	Paste	NNP
60025	8964	2	,	,	,
60025	8964	3	(	(	-LRB-
60025	8964	4	lard	lard	NN
60025	8964	5	,	,	,
60025	8964	6	)	)	-RRB-
60025	8964	7	275	275	CD
60025	8964	8	.	.	.
60025	8965	1	Paste	Paste	NNP
60025	8965	2	,	,	,
60025	8965	3	(	(	-LRB-
60025	8965	4	the	the	DT
60025	8965	5	best	good	JJS
60025	8965	6	plain	plain	JJ
60025	8965	7	,	,	,
60025	8965	8	)	)	-RRB-
60025	8965	9	272	272	CD
60025	8965	10	.	.	.
60025	8966	1	Paste	Paste	NNP
60025	8966	2	,	,	,
60025	8966	3	(	(	-LRB-
60025	8966	4	potato	potato	NN
60025	8966	5	,	,	,
60025	8966	6	)	)	-RRB-
60025	8966	7	276	276	CD
60025	8966	8	.	.	.
60025	8967	1	Paste	Paste	NNP
60025	8967	2	,	,	,
60025	8967	3	(	(	-LRB-
60025	8967	4	fine	fine	JJ
60025	8967	5	puff	puff	NN
60025	8967	6	,	,	,
60025	8967	7	)	)	-RRB-
60025	8967	8	276	276	CD
60025	8967	9	.	.	.
60025	8968	1	Paste	Paste	NNP
60025	8968	2	,	,	,
60025	8968	3	(	(	-LRB-
60025	8968	4	suet	suet	NN
60025	8968	5	,	,	,
60025	8968	6	)	)	-RRB-
60025	8968	7	274	274	CD
60025	8968	8	.	.	.
60025	8969	1	Paste	Paste	NNP
60025	8969	2	,	,	,
60025	8969	3	(	(	-LRB-
60025	8969	4	sweet	sweet	JJ
60025	8969	5	,	,	,
60025	8969	6	)	)	-RRB-
60025	8969	7	277	277	CD
60025	8969	8	.	.	.
60025	8970	1	Peaches	peach	NNS
60025	8970	2	,	,	,
60025	8970	3	(	(	-LRB-
60025	8970	4	in	in	IN
60025	8970	5	brandy	brandy	NN
60025	8970	6	,	,	,
60025	8970	7	)	)	-RRB-
60025	8970	8	245	245	CD
60025	8970	9	.	.	.
60025	8971	1	Peach	Peach	NNP
60025	8971	2	cordial	cordial	JJ
60025	8971	3	,	,	,
60025	8971	4	401	401	CD
60025	8971	5	.	.	.
60025	8972	1	Peaches	peach	NNS
60025	8972	2	,	,	,
60025	8972	3	(	(	-LRB-
60025	8972	4	dried	dry	VBN
60025	8972	5	,	,	,
60025	8972	6	)	)	-RRB-
60025	8972	7	248	248	CD
60025	8972	8	.	.	.
60025	8973	1	Peaches	peach	NNS
60025	8973	2	for	for	IN
60025	8973	3	common	common	JJ
60025	8973	4	use	use	NN
60025	8973	5	,	,	,
60025	8973	6	245	245	CD
60025	8973	7	.	.	.
60025	8974	1	Peach	peach	VB
60025	8974	2	jelly	jelly	RB
60025	8974	3	,	,	,
60025	8974	4	247	247	CD
60025	8974	5	.	.	.
60025	8975	1	Peach	peach	JJ
60025	8975	2	kernels	kernel	NNS
60025	8975	3	,	,	,
60025	8975	4	437	437	CD
60025	8975	5	.	.	.
60025	8976	1	Peach	peach	JJ
60025	8976	2	marmalade	marmalade	NN
60025	8976	3	,	,	,
60025	8976	4	246	246	CD
60025	8976	5	.	.	.
60025	8977	1	Peaches	peach	NNS
60025	8977	2	,	,	,
60025	8977	3	to	to	TO
60025	8977	4	pickle	pickle	VB
60025	8977	5	,	,	,
60025	8977	6	217	217	CD
60025	8977	7	.	.	.
60025	8978	1	Peaches	peach	NNS
60025	8978	2	,	,	,
60025	8978	3	to	to	TO
60025	8978	4	preserve	preserve	VB
60025	8978	5	,	,	,
60025	8978	6	244	244	CD
60025	8978	7	.	.	.
60025	8979	1	Peach	peach	JJ
60025	8979	2	sauce	sauce	NN
60025	8979	3	,	,	,
60025	8979	4	169	169	CD
60025	8979	5	.	.	.
60025	8980	1	Peas	pea	NNS
60025	8980	2	,	,	,
60025	8980	3	(	(	-LRB-
60025	8980	4	green	green	JJ
60025	8980	5	,	,	,
60025	8980	6	)	)	-RRB-
60025	8980	7	to	to	TO
60025	8980	8	boil	boil	VB
60025	8980	9	,	,	,
60025	8980	10	198	198	CD
60025	8980	11	.	.	.
60025	8981	1	Peas	Peas	NNP
60025	8981	2	soup	soup	NN
60025	8981	3	,	,	,
60025	8981	4	34	34	CD
60025	8981	5	.	.	.
60025	8982	1	Peas	pea	NNS
60025	8982	2	soup	soup	NN
60025	8982	3	,	,	,
60025	8982	4	(	(	-LRB-
60025	8982	5	green	green	JJ
60025	8982	6	,	,	,
60025	8982	7	)	)	-RRB-
60025	8982	8	34	34	CD
60025	8982	9	.	.	.
60025	8983	1	Pears	pear	NNS
60025	8983	2	,	,	,
60025	8983	3	to	to	TO
60025	8983	4	bake	bake	VB
60025	8983	5	,	,	,
60025	8983	6	259	259	CD
60025	8983	7	.	.	.
60025	8984	1	Pears	pear	NNS
60025	8984	2	,	,	,
60025	8984	3	to	to	TO
60025	8984	4	preserve	preserve	VB
60025	8984	5	,	,	,
60025	8984	6	259	259	CD
60025	8984	7	.	.	.
60025	8985	1	Peppers	pepper	NNS
60025	8985	2	,	,	,
60025	8985	3	(	(	-LRB-
60025	8985	4	green	green	JJ
60025	8985	5	,	,	,
60025	8985	6	)	)	-RRB-
60025	8985	7	to	to	TO
60025	8985	8	pickle	pickle	VB
60025	8985	9	,	,	,
60025	8985	10	214	214	CD
60025	8985	11	,	,	,
60025	8985	12	218	218	CD
60025	8985	13	.	.	.
60025	8986	1	Peppers	pepper	NNS
60025	8986	2	,	,	,
60025	8986	3	(	(	-LRB-
60025	8986	4	green	green	JJ
60025	8986	5	,	,	,
60025	8986	6	)	)	-RRB-
60025	8986	7	to	to	TO
60025	8986	8	preserve	preserve	VB
60025	8986	9	,	,	,
60025	8986	10	238	238	CD
60025	8986	11	.	.	.
60025	8986	12	Pepper	pepper	NN
60025	8986	13	pot	pot	NN
60025	8986	14	,	,	,
60025	8986	15	87	87	CD
60025	8986	16	.	.	.
60025	8987	1	Perch	Perch	NNP
60025	8987	2	,	,	,
60025	8987	3	to	to	TO
60025	8987	4	fry	fry	VB
60025	8987	5	,	,	,
60025	8987	6	52	52	CD
60025	8987	7	.	.	.
60025	8988	1	Pheasants	pheasant	NNS
60025	8988	2	,	,	,
60025	8988	3	to	to	TO
60025	8988	4	roast	roast	VB
60025	8988	5	,	,	,
60025	8988	6	158	158	CD
60025	8988	7	.	.	.
60025	8989	1	Pheasants	pheasant	NNS
60025	8989	2	,	,	,
60025	8989	3	to	to	TO
60025	8989	4	roast	roast	VB
60025	8989	5	another	another	DT
60025	8989	6	way	way	NN
60025	8989	7	,	,	,
60025	8989	8	158	158	CD
60025	8989	9	.	.	.
60025	8990	1	Pine	pine	NN
60025	8990	2	-	-	HYPH
60025	8990	3	apple	apple	NN
60025	8990	4	-	-	HYPH
60025	8990	5	ade	ade	NN
60025	8990	6	,	,	,
60025	8990	7	410	410	CD
60025	8990	8	.	.	.
60025	8991	1	Pies	pie	NNS
60025	8991	2	,	,	,
60025	8991	3	279	279	CD
60025	8991	4	.	.	.
60025	8992	1	Pie	pie	NN
60025	8992	2	crust	crust	NN
60025	8992	3	,	,	,
60025	8992	4	(	(	-LRB-
60025	8992	5	common	common	JJ
60025	8992	6	,	,	,
60025	8992	7	)	)	-RRB-
60025	8992	8	274	274	CD
60025	8992	9	.	.	.
60025	8993	1	Pies	pie	NNS
60025	8993	2	,	,	,
60025	8993	3	(	(	-LRB-
60025	8993	4	standing	standing	NN
60025	8993	5	,	,	,
60025	8993	6	)	)	-RRB-
60025	8993	7	280	280	CD
60025	8993	8	.	.	.
60025	8994	1	Pies	pie	NNS
60025	8994	2	,	,	,
60025	8994	3	(	(	-LRB-
60025	8994	4	apple	apple	NN
60025	8994	5	and	and	CC
60025	8994	6	other	other	JJ
60025	8994	7	,	,	,
60025	8994	8	)	)	-RRB-
60025	8994	9	281	281	CD
60025	8994	10	.	.	.
60025	8995	1	Pickle	Pickle	NNP
60025	8995	2	,	,	,
60025	8995	3	(	(	-LRB-
60025	8995	4	East	East	NNP
60025	8995	5	India	India	NNP
60025	8995	6	,	,	,
60025	8995	7	)	)	-RRB-
60025	8995	8	227	227	CD
60025	8995	9	.	.	.
60025	8996	1	Pig	Pig	NNP
60025	8996	2	,	,	,
60025	8996	3	to	to	TO
60025	8996	4	roast	roast	VB
60025	8996	5	,	,	,
60025	8996	6	115	115	CD
60025	8996	7	.	.	.
60025	8997	1	Pig	Pig	NNP
60025	8997	2	's	's	POS
60025	8997	3	feet	foot	NNS
60025	8997	4	and	and	CC
60025	8997	5	ears	ear	NNS
60025	8997	6	,	,	,
60025	8997	7	soused	souse	VBD
60025	8997	8	,	,	,
60025	8997	9	131	131	CD
60025	8997	10	.	.	.
60025	8998	1	Pigeon	Pigeon	NNP
60025	8998	2	or	or	CC
60025	8998	3	chicken	chicken	NN
60025	8998	4	dumplings	dumpling	NNS
60025	8998	5	,	,	,
60025	8998	6	309	309	CD
60025	8998	7	.	.	.
60025	8999	1	Pigeon	Pigeon	NNP
60025	8999	2	pie	pie	NN
60025	8999	3	,	,	,
60025	8999	4	157	157	CD
60025	8999	5	.	.	.
60025	9000	1	Pigeons	pigeon	NNS
60025	9000	2	,	,	,
60025	9000	3	to	to	TO
60025	9000	4	roast	roast	VB
60025	9000	5	,	,	,
60025	9000	6	156	156	CD
60025	9000	7	.	.	.
60025	9001	1	Pilau	Pilau	NNP
60025	9001	2	,	,	,
60025	9001	3	147	147	CD
60025	9001	4	.	.	.
60025	9002	1	Pine	pine	NN
60025	9002	2	-	-	HYPH
60025	9002	3	apple	apple	NN
60025	9002	4	ice	ice	NN
60025	9002	5	cream	cream	NN
60025	9002	6	,	,	,
60025	9002	7	325	325	CD
60025	9002	8	.	.	.
60025	9003	1	Pine	pine	NN
60025	9003	2	-	-	HYPH
60025	9003	3	apples,(fresh	apples,(fresh	NNP
60025	9003	4	,	,	,
60025	9003	5	)	)	-RRB-
60025	9003	6	to	to	TO
60025	9003	7	prepare	prepare	VB
60025	9003	8	for	for	IN
60025	9003	9	eating	eat	VBG
60025	9003	10	,	,	,
60025	9003	11	241	241	CD
60025	9003	12	.	.	.
60025	9004	1	Pine	pine	NN
60025	9004	2	-	-	HYPH
60025	9004	3	apples	apple	NNS
60025	9004	4	,	,	,
60025	9004	5	to	to	TO
60025	9004	6	preserve	preserve	VB
60025	9004	7	,	,	,
60025	9004	8	240	240	CD
60025	9004	9	.	.	.
60025	9005	1	Plovers	plover	NNS
60025	9005	2	,	,	,
60025	9005	3	to	to	TO
60025	9005	4	roast	roast	VB
60025	9005	5	,	,	,
60025	9005	6	159	159	CD
60025	9005	7	.	.	.
60025	9006	1	Plum	Plum	NNP
60025	9006	2	charlotte	charlotte	NNP
60025	9006	3	,	,	,
60025	9006	4	321	321	CD
60025	9006	5	.	.	.
60025	9007	1	Plums	plum	NNS
60025	9007	2	for	for	IN
60025	9007	3	common	common	JJ
60025	9007	4	use	use	NN
60025	9007	5	,	,	,
60025	9007	6	258	258	CD
60025	9007	7	.	.	.
60025	9008	1	Plums	plum	NNS
60025	9008	2	,	,	,
60025	9008	3	to	to	TO
60025	9008	4	preserve	preserve	VB
60025	9008	5	,	,	,
60025	9008	6	257	257	CD
60025	9008	7	.	.	.
60025	9009	1	Plums,(egg	Plums,(egg	NNP
60025	9009	2	,	,	,
60025	9009	3	)	)	-RRB-
60025	9009	4	to	to	TO
60025	9009	5	preserve	preserve	VB
60025	9009	6	whole	whole	RB
60025	9009	7	,	,	,
60025	9009	8	258	258	CD
60025	9009	9	.	.	.
60025	9010	1	Plums	plum	NNS
60025	9010	2	,	,	,
60025	9010	3	(	(	-LRB-
60025	9010	4	green	green	JJ
60025	9010	5	gage	gage	NN
60025	9010	6	,	,	,
60025	9010	7	)	)	-RRB-
60025	9010	8	to	to	TO
60025	9010	9	preserve	preserve	VB
60025	9010	10	,	,	,
60025	9010	11	256	256	CD
60025	9010	12	.	.	.
60025	9011	1	Plum	Plum	NNP
60025	9011	2	pudding	pudding	NN
60025	9011	3	,	,	,
60025	9011	4	baked	bake	VBD
60025	9011	5	,	,	,
60025	9011	6	303	303	CD
60025	9011	7	.	.	.
60025	9012	1	Plum	Plum	NNP
60025	9012	2	pudding	pudding	NN
60025	9012	3	,	,	,
60025	9012	4	boiled	boil	VBD
60025	9012	5	,	,	,
60025	9012	6	304	304	CD
60025	9012	7	.	.	.
60025	9013	1	Poke	Poke	NNP
60025	9013	2	,	,	,
60025	9013	3	to	to	TO
60025	9013	4	boil	boil	VB
60025	9013	5	,	,	,
60025	9013	6	200	200	CD
60025	9013	7	.	.	.
60025	9014	1	Pomatum	Pomatum	NNP
60025	9014	2	,	,	,
60025	9014	3	(	(	-LRB-
60025	9014	4	soft	soft	JJ
60025	9014	5	,	,	,
60025	9014	6	)	)	-RRB-
60025	9014	7	426	426	CD
60025	9014	8	.	.	.
60025	9015	1	Pork	pork	NN
60025	9015	2	and	and	CC
60025	9015	3	beans	bean	NNS
60025	9015	4	,	,	,
60025	9015	5	120	120	CD
60025	9015	6	.	.	.
60025	9016	1	Pork	pork	NN
60025	9016	2	cheese	cheese	NN
60025	9016	3	,	,	,
60025	9016	4	130	130	CD
60025	9016	5	.	.	.
60025	9017	1	Pork	pork	NN
60025	9017	2	,	,	,
60025	9017	3	(	(	-LRB-
60025	9017	4	corned	corn	VBN
60025	9017	5	,	,	,
60025	9017	6	)	)	-RRB-
60025	9017	7	to	to	TO
60025	9017	8	boil	boil	VB
60025	9017	9	,	,	,
60025	9017	10	118	118	CD
60025	9017	11	.	.	.
60025	9018	1	Pork	pork	NN
60025	9018	2	,	,	,
60025	9018	3	(	(	-LRB-
60025	9018	4	pickled	pickle	VBN
60025	9018	5	,	,	,
60025	9018	6	)	)	-RRB-
60025	9018	7	to	to	TO
60025	9018	8	boil	boil	VB
60025	9018	9	with	with	IN
60025	9018	10	peas	pea	NNS
60025	9018	11	pudding	pudding	NN
60025	9018	12	,	,	,
60025	9018	13	119	119	CD
60025	9018	14	.	.	.
60025	9019	1	Pork	pork	NN
60025	9019	2	cutlets	cutlet	NNS
60025	9019	3	,	,	,
60025	9019	4	121	121	CD
60025	9019	5	.	.	.
60025	9020	1	Pork	pork	NN
60025	9020	2	,	,	,
60025	9020	3	(	(	-LRB-
60025	9020	4	leg	leg	NN
60025	9020	5	of	of	IN
60025	9020	6	,	,	,
60025	9020	7	)	)	-RRB-
60025	9020	8	to	to	TO
60025	9020	9	roast	roast	VB
60025	9020	10	,	,	,
60025	9020	11	116	116	CD
60025	9020	12	.	.	.
60025	9021	1	Pork	pork	NN
60025	9021	2	,	,	,
60025	9021	3	(	(	-LRB-
60025	9021	4	loin	loin	NN
60025	9021	5	of	of	IN
60025	9021	6	,	,	,
60025	9021	7	)	)	-RRB-
60025	9021	8	to	to	TO
60025	9021	9	roast	roast	VB
60025	9021	10	,	,	,
60025	9021	11	117	117	CD
60025	9021	12	.	.	.
60025	9022	1	Pork	pork	NN
60025	9022	2	,	,	,
60025	9022	3	(	(	-LRB-
60025	9022	4	middling	middling	NN
60025	9022	5	piece	piece	NN
60025	9022	6	,	,	,
60025	9022	7	)	)	-RRB-
60025	9022	8	to	to	TO
60025	9022	9	roast	roast	VB
60025	9022	10	,	,	,
60025	9022	11	117	117	CD
60025	9022	12	.	.	.
60025	9023	1	Pork	pork	NN
60025	9023	2	pie	pie	NN
60025	9023	3	,	,	,
60025	9023	4	122	122	CD
60025	9023	5	.	.	.
60025	9024	1	Pork	pork	NN
60025	9024	2	steaks	steak	NNS
60025	9024	3	,	,	,
60025	9024	4	120	120	CD
60025	9024	5	.	.	.
60025	9025	1	Pork	pork	NN
60025	9025	2	,	,	,
60025	9025	3	to	to	IN
60025	9025	4	stew	stew	NNP
60025	9025	5	,	,	,
60025	9025	6	118	118	CD
60025	9025	7	.	.	.
60025	9026	1	Port	port	NN
60025	9026	2	wine	wine	NN
60025	9026	3	jelly	jelly	RB
60025	9026	4	,	,	,
60025	9026	5	412	412	CD
60025	9026	6	.	.	.
60025	9027	1	Pot	pot	NN
60025	9027	2	pie	pie	NN
60025	9027	3	,	,	,
60025	9027	4	145	145	CD
60025	9027	5	.	.	.
60025	9028	1	Pot	pot	NN
60025	9028	2	pie	pie	NN
60025	9028	3	,	,	,
60025	9028	4	(	(	-LRB-
60025	9028	5	apple	apple	NNP
60025	9028	6	,	,	,
60025	9028	7	)	)	-RRB-
60025	9028	8	434	434	CD
60025	9028	9	.	.	.
60025	9029	1	Potatoes	potato	NNS
60025	9029	2	,	,	,
60025	9029	3	to	to	TO
60025	9029	4	boil	boil	VB
60025	9029	5	,	,	,
60025	9029	6	183	183	CD
60025	9029	7	.	.	.
60025	9030	1	Potatoes	potato	NNS
60025	9030	2	,	,	,
60025	9030	3	to	to	TO
60025	9030	4	fry	fry	VB
60025	9030	5	,	,	,
60025	9030	6	185	185	CD
60025	9030	7	.	.	.
60025	9031	1	Potatoes	potato	NNS
60025	9031	2	,	,	,
60025	9031	3	roasted	roast	VBD
60025	9031	4	,	,	,
60025	9031	5	185	185	CD
60025	9031	6	.	.	.
60025	9032	1	Potato	potato	NN
60025	9032	2	pudding	pudding	NN
60025	9032	3	,	,	,
60025	9032	4	289	289	CD
60025	9032	5	.	.	.
60025	9033	1	Potato	potato	JJ
60025	9033	2	snow	snow	NN
60025	9033	3	,	,	,
60025	9033	4	185	185	CD
60025	9033	5	.	.	.
60025	9034	1	Pound	pound	NN
60025	9034	2	cake	cake	NN
60025	9034	3	,	,	,
60025	9034	4	339	339	CD
60025	9034	5	.	.	.
60025	9035	1	Prawns	prawn	NNS
60025	9035	2	,	,	,
60025	9035	3	to	to	TO
60025	9035	4	boil	boil	VB
60025	9035	5	,	,	,
60025	9035	6	64	64	CD
60025	9035	7	.	.	.
60025	9036	1	Prune	Prune	NNP
60025	9036	2	pudding	pudding	NN
60025	9036	3	,	,	,
60025	9036	4	296	296	CD
60025	9036	5	.	.	.
60025	9037	1	Pudding	pudde	VBG
60025	9037	2	catchup	catchup	NNP
60025	9037	3	,	,	,
60025	9037	4	435	435	CD
60025	9037	5	.	.	.
60025	9038	1	Pumpkin	pumpkin	NN
60025	9038	2	,	,	,
60025	9038	3	to	to	TO
60025	9038	4	boil	boil	VB
60025	9038	5	,	,	,
60025	9038	6	191	191	CD
60025	9038	7	.	.	.
60025	9039	1	Pumpkin	pumpkin	NN
60025	9039	2	chips	chip	NNS
60025	9039	3	,	,	,
60025	9039	4	238	238	CD
60025	9039	5	.	.	.
60025	9040	1	Pumpkin	pumpkin	NN
60025	9040	2	pudding	pudding	NN
60025	9040	3	,	,	,
60025	9040	4	288	288	CD
60025	9040	5	.	.	.
60025	9041	1	Pumpkin	pumpkin	NN
60025	9041	2	yeast	yeast	NN
60025	9041	3	,	,	,
60025	9041	4	378	378	CD
60025	9041	5	.	.	.
60025	9042	1	Punch	Punch	NNP
60025	9042	2	,	,	,
60025	9042	3	404	404	CD
60025	9042	4	.	.	.
60025	9043	1	Punch	Punch	NNP
60025	9043	2	,	,	,
60025	9043	3	(	(	-LRB-
60025	9043	4	frozen	frozen	JJ
60025	9043	5	,	,	,
60025	9043	6	)	)	-RRB-
60025	9043	7	405	405	CD
60025	9043	8	.	.	.
60025	9044	1	Punch	Punch	NNP
60025	9044	2	,	,	,
60025	9044	3	(	(	-LRB-
60025	9044	4	milk	milk	NN
60025	9044	5	,	,	,
60025	9044	6	)	)	-RRB-
60025	9044	7	405	405	CD
60025	9044	8	.	.	.
60025	9045	1	Punch	Punch	NNP
60025	9045	2	,	,	,
60025	9045	3	(	(	-LRB-
60025	9045	4	fine	fine	JJ
60025	9045	5	milk	milk	NN
60025	9045	6	,	,	,
60025	9045	7	)	)	-RRB-
60025	9045	8	405	405	CD
60025	9045	9	.	.	.
60025	9046	1	Punch	Punch	NNP
60025	9046	2	,	,	,
60025	9046	3	(	(	-LRB-
60025	9046	4	regent	regent	NN
60025	9046	5	's	's	POS
60025	9046	6	,	,	,
60025	9046	7	)	)	-RRB-
60025	9046	8	405	405	CD
60025	9046	9	.	.	.
60025	9047	1	Punch	Punch	NNP
60025	9047	2	,	,	,
60025	9047	3	(	(	-LRB-
60025	9047	4	Roman	Roman	NNP
60025	9047	5	,	,	,
60025	9047	6	)	)	-RRB-
60025	9047	7	405	405	CD
60025	9047	8	.	.	.
60025	9048	1	Pyramid	pyramid	NN
60025	9048	2	of	of	IN
60025	9048	3	tarts	tart	NNS
60025	9048	4	,	,	,
60025	9048	5	280	280	CD
60025	9048	6	.	.	.
60025	9049	1	Pink	pink	JJ
60025	9049	2	sauce	sauce	NN
60025	9049	3	,	,	,
60025	9049	4	173	173	CD
60025	9049	5	.	.	.
60025	9050	1	Quails	Quails	NNP
60025	9050	2	,	,	,
60025	9050	3	to	to	TO
60025	9050	4	roast	roast	VB
60025	9050	5	,	,	,
60025	9050	6	158	158	CD
60025	9050	7	.	.	.
60025	9051	1	Queen	queen	JJ
60025	9051	2	cake	cake	NN
60025	9051	3	,	,	,
60025	9051	4	341	341	CD
60025	9051	5	.	.	.
60025	9052	1	Quin	Quin	NNP
60025	9052	2	's	's	POS
60025	9052	3	sauce	sauce	NN
60025	9052	4	for	for	IN
60025	9052	5	fish	fish	NN
60025	9052	6	,	,	,
60025	9052	7	172	172	CD
60025	9052	8	.	.	.
60025	9053	1	Quince	Quince	NNP
60025	9053	2	cheese	cheese	NN
60025	9053	3	,	,	,
60025	9053	4	251	251	CD
60025	9053	5	.	.	.
60025	9054	1	Quince	Quince	NNP
60025	9054	2	cordial	cordial	NNP
60025	9054	3	,	,	,
60025	9054	4	400	400	CD
60025	9054	5	.	.	.
60025	9055	1	Quince	Quince	NNP
60025	9055	2	jelly	jelly	NNP
60025	9055	3	,	,	,
60025	9055	4	250	250	CD
60025	9055	5	.	.	.
60025	9056	1	Quince	Quince	NNP
60025	9056	2	marmalade	marmalade	NN
60025	9056	3	,	,	,
60025	9056	4	250	250	CD
60025	9056	5	.	.	.
60025	9057	1	Quinces	quince	NNS
60025	9057	2	,	,	,
60025	9057	3	preserved	preserve	VBN
60025	9057	4	,	,	,
60025	9057	5	248	248	CD
60025	9057	6	.	.	.
60025	9058	1	Quinces	quince	NNS
60025	9058	2	,	,	,
60025	9058	3	to	to	TO
60025	9058	4	preserve	preserve	VB
60025	9058	5	whole	whole	RB
60025	9058	6	,	,	,
60025	9058	7	249	249	CD
60025	9058	8	.	.	.
60025	9059	1	Quince	Quince	NNP
60025	9059	2	pudding	pudding	NN
60025	9059	3	,	,	,
60025	9059	4	285	285	CD
60025	9059	5	.	.	.
60025	9060	1	Rabbits	rabbit	NNS
60025	9060	2	,	,	,
60025	9060	3	fricasseed	fricasseed	NN
60025	9060	4	,	,	,
60025	9060	5	138	138	CD
60025	9060	6	.	.	.
60025	9061	1	Rabbits	rabbit	NNS
60025	9061	2	,	,	,
60025	9061	3	to	to	TO
60025	9061	4	fry	fry	VB
60025	9061	5	,	,	,
60025	9061	6	139	139	CD
60025	9061	7	.	.	.
60025	9062	1	Rabbits	rabbit	NNS
60025	9062	2	,	,	,
60025	9062	3	to	to	IN
60025	9062	4	stew	stew	NNP
60025	9062	5	,	,	,
60025	9062	6	138	138	CD
60025	9062	7	.	.	.
60025	9063	1	Radishes	radish	NNS
60025	9063	2	,	,	,
60025	9063	3	to	to	TO
60025	9063	4	prepare	prepare	VB
60025	9063	5	for	for	IN
60025	9063	6	table	table	NN
60025	9063	7	,	,	,
60025	9063	8	204	204	CD
60025	9063	9	.	.	.
60025	9064	1	Radish	radish	JJ
60025	9064	2	pods	pod	NNS
60025	9064	3	,	,	,
60025	9064	4	to	to	TO
60025	9064	5	pickle	pickle	VB
60025	9064	6	,	,	,
60025	9064	7	215	215	CD
60025	9064	8	.	.	.
60025	9065	1	Raspberry	Raspberry	NNP
60025	9065	2	charlotte	charlotte	NNP
60025	9065	3	,	,	,
60025	9065	4	320	320	CD
60025	9065	5	.	.	.
60025	9066	1	Raspberry	Raspberry	NNP
60025	9066	2	cordial	cordial	JJ
60025	9066	3	,	,	,
60025	9066	4	180	180	CD
60025	9066	5	.	.	.
60025	9067	1	Raspberry	Raspberry	NNP
60025	9067	2	ice	ice	NN
60025	9067	3	-	-	HYPH
60025	9067	4	cream	cream	NN
60025	9067	5	,	,	,
60025	9067	6	325	325	CD
60025	9067	7	.	.	.
60025	9068	1	Raspberry	Raspberry	NNP
60025	9068	2	jam	jam	NNP
60025	9068	3	,	,	,
60025	9068	4	263	263	CD
60025	9068	5	.	.	.
60025	9069	1	Raspberries	raspberry	NNS
60025	9069	2	,	,	,
60025	9069	3	to	to	TO
60025	9069	4	preserve	preserve	VB
60025	9069	5	,	,	,
60025	9069	6	262	262	CD
60025	9069	7	.	.	.
60025	9070	1	Raspberry	Raspberry	NNP
60025	9070	2	vinegar	vinegar	NN
60025	9070	3	,	,	,
60025	9070	4	180	180	CD
60025	9070	5	.	.	.
60025	9071	1	Raspberry	raspberry	VB
60025	9071	2	wine	wine	NN
60025	9071	3	,	,	,
60025	9071	4	395	395	CD
60025	9071	5	.	.	.
60025	9072	1	Ratafia	Ratafia	NNP
60025	9072	2	,	,	,
60025	9072	3	403	403	CD
60025	9072	4	.	.	.
60025	9073	1	Raw	raw	JJ
60025	9073	2	egg	egg	NN
60025	9073	3	,	,	,
60025	9073	4	419	419	CD
60025	9073	5	.	.	.
60025	9074	1	Reed	Reed	NNP
60025	9074	2	birds	bird	NNS
60025	9074	3	,	,	,
60025	9074	4	to	to	TO
60025	9074	5	roast	roast	VB
60025	9074	6	,	,	,
60025	9074	7	159	159	CD
60025	9074	8	.	.	.
60025	9075	1	Rennet	rennet	NN
60025	9075	2	whey	whey	NN
60025	9075	3	,	,	,
60025	9075	4	415	415	CD
60025	9075	5	.	.	.
60025	9076	1	Rhubarb	rhubarb	JJ
60025	9076	2	tarts	tart	NNS
60025	9076	3	,	,	,
60025	9076	4	282	282	CD
60025	9076	5	.	.	.
60025	9077	1	Rice	Rice	NNP
60025	9077	2	,	,	,
60025	9077	3	to	to	TO
60025	9077	4	boil	boil	VB
60025	9077	5	,	,	,
60025	9077	6	202	202	CD
60025	9077	7	.	.	.
60025	9078	1	Rice	Rice	NNP
60025	9078	2	,	,	,
60025	9078	3	to	to	TO
60025	9078	4	boil	boil	VB
60025	9078	5	for	for	IN
60025	9078	6	curry	curry	NNP
60025	9078	7	,	,	,
60025	9078	8	146	146	CD
60025	9078	9	.	.	.
60025	9079	1	Rice	Rice	NNP
60025	9079	2	custard	custard	NN
60025	9079	3	,	,	,
60025	9079	4	314	314	CD
60025	9079	5	.	.	.
60025	9080	1	Rice	rice	NN
60025	9080	2	cakes	cake	NNS
60025	9080	3	,	,	,
60025	9080	4	372	372	CD
60025	9080	5	.	.	.
60025	9081	1	Rice	rice	NN
60025	9081	2	dumplings	dumpling	NNS
60025	9081	3	,	,	,
60025	9081	4	308	308	CD
60025	9081	5	.	.	.
60025	9082	1	Rice	rice	NN
60025	9082	2	flummery	flummery	NN
60025	9082	3	,	,	,
60025	9082	4	433	433	CD
60025	9082	5	.	.	.
60025	9083	1	Rice	rice	NN
60025	9083	2	jelly	jelly	NNP
60025	9083	3	,	,	,
60025	9083	4	412	412	CD
60025	9083	5	.	.	.
60025	9084	1	Rice	Rice	NNP
60025	9084	2	pudding	pudding	NN
60025	9084	3	,	,	,
60025	9084	4	boiled	boil	VBN
60025	9084	5	,	,	,
60025	9084	6	293	293	CD
60025	9084	7	.	.	.
60025	9085	1	Rice	rice	NN
60025	9085	2	pudding	pudding	NN
60025	9085	3	,	,	,
60025	9085	4	(	(	-LRB-
60025	9085	5	farmer	farmer	NNP
60025	9085	6	's	's	POS
60025	9085	7	,	,	,
60025	9085	8	)	)	-RRB-
60025	9085	9	293	293	CD
60025	9085	10	.	.	.
60025	9086	1	Rice	rice	NN
60025	9086	2	pudding	pudding	NN
60025	9086	3	,	,	,
60025	9086	4	(	(	-LRB-
60025	9086	5	ground	ground	NN
60025	9086	6	,	,	,
60025	9086	7	)	)	-RRB-
60025	9086	8	291	291	CD
60025	9086	9	.	.	.
60025	9087	1	Rice	rice	NN
60025	9087	2	pudding	pudding	NN
60025	9087	3	,	,	,
60025	9087	4	(	(	-LRB-
60025	9087	5	plain	plain	JJ
60025	9087	6	,	,	,
60025	9087	7	)	)	-RRB-
60025	9087	8	292	292	CD
60025	9087	9	.	.	.
60025	9088	1	Rice	rice	NN
60025	9088	2	pudding	pudding	NN
60025	9088	3	,	,	,
60025	9088	4	(	(	-LRB-
60025	9088	5	plum	plum	NNP
60025	9088	6	,	,	,
60025	9088	7	)	)	-RRB-
60025	9088	8	292	292	CD
60025	9088	9	.	.	.
60025	9089	1	Rice	rice	NN
60025	9089	2	milk	milk	NN
60025	9089	3	,	,	,
60025	9089	4	293	293	CD
60025	9089	5	.	.	.
60025	9090	1	Rice	rice	NN
60025	9090	2	milk	milk	NN
60025	9090	3	,	,	,
60025	9090	4	(	(	-LRB-
60025	9090	5	ground	ground	NN
60025	9090	6	,	,	,
60025	9090	7	)	)	-RRB-
60025	9090	8	414	414	CD
60025	9090	9	.	.	.
60025	9091	1	Ringworms	ringworm	NNS
60025	9091	2	,	,	,
60025	9091	3	remedy	remedy	NN
60025	9091	4	for	for	IN
60025	9091	5	,	,	,
60025	9091	6	421	421	CD
60025	9091	7	.	.	.
60025	9092	1	Rock	rock	NN
60025	9092	2	-	-	HYPH
60025	9092	3	fish	fish	NN
60025	9092	4	,	,	,
60025	9092	5	to	to	TO
60025	9092	6	boil	boil	VB
60025	9092	7	,	,	,
60025	9092	8	51	51	CD
60025	9092	9	.	.	.
60025	9093	1	Rock	rock	NN
60025	9093	2	-	-	HYPH
60025	9093	3	fish	fish	NN
60025	9093	4	,	,	,
60025	9093	5	to	to	TO
60025	9093	6	pickle	pickle	VB
60025	9093	7	,	,	,
60025	9093	8	52	52	CD
60025	9093	9	.	.	.
60025	9094	1	Rolls	Rolls	NNP
60025	9094	2	,	,	,
60025	9094	3	(	(	-LRB-
60025	9094	4	common	common	JJ
60025	9094	5	,	,	,
60025	9094	6	)	)	-RRB-
60025	9094	7	373	373	CD
60025	9094	8	.	.	.
60025	9095	1	Rolls	roll	NNS
60025	9095	2	,	,	,
60025	9095	3	(	(	-LRB-
60025	9095	4	French	French	NNP
60025	9095	5	,	,	,
60025	9095	6	)	)	-RRB-
60025	9095	7	373	373	CD
60025	9095	8	.	.	.
60025	9096	1	Rose	rose	NN
60025	9096	2	brandy	brandy	NN
60025	9096	3	,	,	,
60025	9096	4	402	402	CD
60025	9096	5	.	.	.
60025	9097	1	Rhubarb	rhubarb	JJ
60025	9097	2	jam	jam	NN
60025	9097	3	,	,	,
60025	9097	4	271	271	CD
60025	9097	5	.	.	.
60025	9098	1	Rose	rise	VBD
60025	9098	2	cordial	cordial	JJ
60025	9098	3	,	,	,
60025	9098	4	399	399	CD
60025	9098	5	.	.	.
60025	9099	1	Rose	rose	NN
60025	9099	2	vinegar	vinegar	NN
60025	9099	3	,	,	,
60025	9099	4	424	424	CD
60025	9099	5	.	.	.
60025	9100	1	Rusk	Rusk	NNP
60025	9100	2	,	,	,
60025	9100	3	361	361	CD
60025	9100	4	.	.	.
60025	9101	1	Russian	russian	JJ
60025	9101	2	or	or	CC
60025	9101	3	Swedish	swedish	JJ
60025	9101	4	turnip	turnip	NN
60025	9101	5	,	,	,
60025	9101	6	to	to	TO
60025	9101	7	boil	boil	VB
60025	9101	8	,	,	,
60025	9101	9	190	190	CD
60025	9101	10	.	.	.
60025	9102	1	Rye	rye	NN
60025	9102	2	and	and	CC
60025	9102	3	Indian	indian	JJ
60025	9102	4	bread	bread	NN
60025	9102	5	,	,	,
60025	9102	6	377	377	CD
60025	9102	7	.	.	.
60025	9103	1	Soup	soup	NN
60025	9103	2	Ã	Ã	NNP
60025	9103	3	  	  	_SP
60025	9103	4	la	la	NNP
60025	9103	5	Lucy	Lucy	NNP
60025	9103	6	,	,	,
60025	9103	7	489	489	CD
60025	9103	8	.	.	.
60025	9104	1	Sago	Sago	NNP
60025	9104	2	,	,	,
60025	9104	3	412	412	CD
60025	9104	4	.	.	.
60025	9105	1	Sago	Sago	NNP
60025	9105	2	pudding	pudding	NN
60025	9105	3	,	,	,
60025	9105	4	290	290	CD
60025	9105	5	.	.	.
60025	9106	1	Salad	salad	NN
60025	9106	2	,	,	,
60025	9106	3	to	to	TO
60025	9106	4	dress	dress	VB
60025	9106	5	,	,	,
60025	9106	6	203	203	CD
60025	9106	7	.	.	.
60025	9107	1	Sour	sour	JJ
60025	9107	2	milk	milk	NN
60025	9107	3	,	,	,
60025	9107	4	455	455	CD
60025	9107	5	.	.	.
60025	9108	1	Salmon	Salmon	NNP
60025	9108	2	,	,	,
60025	9108	3	(	(	-LRB-
60025	9108	4	fresh	fresh	JJ
60025	9108	5	,	,	,
60025	9108	6	)	)	-RRB-
60025	9108	7	to	to	TO
60025	9108	8	bake	bake	VB
60025	9108	9	whole	whole	NN
60025	9108	10	,	,	,
60025	9108	11	44	44	CD
60025	9108	12	.	.	.
60025	9109	1	Salmon	Salmon	NNP
60025	9109	2	,	,	,
60025	9109	3	(	(	-LRB-
60025	9109	4	fresh	fresh	JJ
60025	9109	5	,	,	,
60025	9109	6	)	)	-RRB-
60025	9109	7	to	to	TO
60025	9109	8	bake	bake	VB
60025	9109	9	in	in	IN
60025	9109	10	slices	slice	NNS
60025	9109	11	,	,	,
60025	9109	12	44	44	CD
60025	9109	13	.	.	.
60025	9110	1	Salmon	Salmon	NNP
60025	9110	2	,	,	,
60025	9110	3	(	(	-LRB-
60025	9110	4	fresh	fresh	JJ
60025	9110	5	,	,	,
60025	9110	6	)	)	-RRB-
60025	9110	7	to	to	TO
60025	9110	8	boil	boil	VB
60025	9110	9	,	,	,
60025	9110	10	43	43	CD
60025	9110	11	.	.	.
60025	9111	1	Salmon	Salmon	NNP
60025	9111	2	,	,	,
60025	9111	3	(	(	-LRB-
60025	9111	4	pickled	pickle	VBN
60025	9111	5	,	,	,
60025	9111	6	)	)	-RRB-
60025	9111	7	45	45	CD
60025	9111	8	.	.	.
60025	9112	1	Salmon	Salmon	NNP
60025	9112	2	,	,	,
60025	9112	3	(	(	-LRB-
60025	9112	4	smoked	smoke	VBN
60025	9112	5	,	,	,
60025	9112	6	)	)	-RRB-
60025	9112	7	46	46	CD
60025	9112	8	.	.	.
60025	9113	1	Salmon	salmon	NN
60025	9113	2	steaks	steak	NNS
60025	9113	3	,	,	,
60025	9113	4	45	45	CD
60025	9113	5	.	.	.
60025	9114	1	Sally	Sally	NNP
60025	9114	2	Lunn	Lunn	NNP
60025	9114	3	cake	cake	NN
60025	9114	4	,	,	,
60025	9114	5	371	371	CD
60025	9114	6	.	.	.
60025	9115	1	Salsify	Salsify	NNP
60025	9115	2	,	,	,
60025	9115	3	to	to	TO
60025	9115	4	dress	dress	VB
60025	9115	5	,	,	,
60025	9115	6	195	195	CD
60025	9115	7	.	.	.
60025	9116	1	Sandwiches	Sandwiches	NNP
60025	9116	2	,	,	,
60025	9116	3	(	(	-LRB-
60025	9116	4	ham	ham	NNP
60025	9116	5	,	,	,
60025	9116	6	)	)	-RRB-
60025	9116	7	123	123	CD
60025	9116	8	.	.	.
60025	9117	1	Sangaree	Sangaree	NNP
60025	9117	2	,	,	,
60025	9117	3	407	407	CD
60025	9117	4	.	.	.
60025	9118	1	Sassafras	sassafra	NNS
60025	9118	2	beer	beer	NN
60025	9118	3	,	,	,
60025	9118	4	392	392	CD
60025	9118	5	.	.	.
60025	9119	1	Sausage	sausage	NN
60025	9119	2	meat	meat	NN
60025	9119	3	,	,	,
60025	9119	4	(	(	-LRB-
60025	9119	5	common	common	JJ
60025	9119	6	,	,	,
60025	9119	7	)	)	-RRB-
60025	9119	8	129	129	CD
60025	9119	9	.	.	.
60025	9120	1	Sausages	sausage	NNS
60025	9120	2	,	,	,
60025	9120	3	(	(	-LRB-
60025	9120	4	fine	fine	JJ
60025	9120	5	,	,	,
60025	9120	6	)	)	-RRB-
60025	9120	7	129	129	CD
60025	9120	8	.	.	.
60025	9121	1	Sausages	sausage	NNS
60025	9121	2	,	,	,
60025	9121	3	(	(	-LRB-
60025	9121	4	Bologna	Bologna	NNS
60025	9121	5	,	,	,
60025	9121	6	)	)	-RRB-
60025	9121	7	130	130	CD
60025	9121	8	.	.	.
60025	9122	1	Savoy	savoy	JJ
60025	9122	2	biscuits	biscuit	NNS
60025	9122	3	,	,	,
60025	9122	4	351	351	CD
60025	9122	5	.	.	.
60025	9123	1	Scented	scented	JJ
60025	9123	2	bags	bag	NNS
60025	9123	3	,	,	,
60025	9123	4	428	428	CD
60025	9123	5	.	.	.
60025	9124	1	Scotch	scotch	NN
60025	9124	2	cake	cake	NN
60025	9124	3	,	,	,
60025	9124	4	356	356	CD
60025	9124	5	.	.	.
60025	9125	1	Scotch	scotch	NN
60025	9125	2	queen	queen	NN
60025	9125	3	-	-	HYPH
60025	9125	4	cake	cake	NN
60025	9125	5	,	,	,
60025	9125	6	356	356	CD
60025	9125	7	.	.	.
60025	9126	1	Scotch	scotch	NN
60025	9126	2	sauce	sauce	NN
60025	9126	3	for	for	IN
60025	9126	4	fish	fish	NN
60025	9126	5	,	,	,
60025	9126	6	171	171	CD
60025	9126	7	.	.	.
60025	9127	1	Sea	sea	NN
60025	9127	2	bass	bass	NN
60025	9127	3	or	or	CC
60025	9127	4	black	black	NN
60025	9127	5	-	-	HYPH
60025	9127	6	fish	fish	NN
60025	9127	7	,	,	,
60025	9127	8	boiled	boil	VBN
60025	9127	9	,	,	,
60025	9127	10	52	52	CD
60025	9127	11	.	.	.
60025	9128	1	Sea	sea	NN
60025	9128	2	bass	bass	NN
60025	9128	3	,	,	,
60025	9128	4	fried	fried	NNP
60025	9128	5	,	,	,
60025	9128	6	54	54	CD
60025	9128	7	.	.	.
60025	9129	1	Sea	Sea	NNP
60025	9129	2	catchup	catchup	NN
60025	9129	3	,	,	,
60025	9129	4	178	178	CD
60025	9129	5	.	.	.
60025	9130	1	Sea	Sea	NNP
60025	9130	2	kale	kale	NNP
60025	9130	3	,	,	,
60025	9130	4	to	to	TO
60025	9130	5	boil	boil	VB
60025	9130	6	,	,	,
60025	9130	7	199	199	CD
60025	9130	8	.	.	.
60025	9131	1	Secrets	secret	NNS
60025	9131	2	,	,	,
60025	9131	3	355	355	CD
60025	9131	4	.	.	.
60025	9132	1	Seidlitz	Seidlitz	NNP
60025	9132	2	powders	powder	NNS
60025	9132	3	,	,	,
60025	9132	4	419	419	CD
60025	9132	5	.	.	.
60025	9133	1	Shad	Shad	NNP
60025	9133	2	,	,	,
60025	9133	3	baked	bake	VBD
60025	9133	4	,	,	,
60025	9133	5	50	50	CD
60025	9133	6	.	.	.
60025	9134	1	Shad	Shad	NNP
60025	9134	2	,	,	,
60025	9134	3	to	to	TO
60025	9134	4	fry	fry	VB
60025	9134	5	,	,	,
60025	9134	6	51	51	CD
60025	9134	7	.	.	.
60025	9135	1	Shalot	Shalot	NNP
60025	9135	2	vinegar	vinegar	NN
60025	9135	3	,	,	,
60025	9135	4	180	180	CD
60025	9135	5	.	.	.
60025	9136	1	Shells	shell	NNS
60025	9136	2	,	,	,
60025	9136	3	278	278	CD
60025	9136	4	.	.	.
60025	9137	1	Short	short	JJ
60025	9137	2	cakes	cake	NNS
60025	9137	3	,	,	,
60025	9137	4	371	371	CD
60025	9137	5	.	.	.
60025	9138	1	Shrub	Shrub	NNP
60025	9138	2	,	,	,
60025	9138	3	(	(	-LRB-
60025	9138	4	cherry	cherry	NN
60025	9138	5	,	,	,
60025	9138	6	)	)	-RRB-
60025	9138	7	398	398	CD
60025	9138	8	.	.	.
60025	9139	1	Shrub	Shrub	NNP
60025	9139	2	,	,	,
60025	9139	3	(	(	-LRB-
60025	9139	4	currant	currant	NN
60025	9139	5	,	,	,
60025	9139	6	)	)	-RRB-
60025	9139	7	397	397	CD
60025	9139	8	.	.	.
60025	9140	1	Shrub	Shrub	NNP
60025	9140	2	,	,	,
60025	9140	3	(	(	-LRB-
60025	9140	4	fox	fox	NNP
60025	9140	5	-	-	HYPH
60025	9140	6	grape	grape	NNP
60025	9140	7	,	,	,
60025	9140	8	)	)	-RRB-
60025	9140	9	397	397	CD
60025	9140	10	.	.	.
60025	9141	1	Smelts	Smelts	NNP
60025	9141	2	,	,	,
60025	9141	3	to	to	TO
60025	9141	4	fry	fry	VB
60025	9141	5	,	,	,
60025	9141	6	431	431	CD
60025	9141	7	.	.	.
60025	9142	1	Snowball	snowball	JJ
60025	9142	2	custard	custard	NN
60025	9142	3	,	,	,
60025	9142	4	315	315	CD
60025	9142	5	.	.	.
60025	9143	1	Snipes	snipe	NNS
60025	9143	2	,	,	,
60025	9143	3	to	to	TO
60025	9143	4	roast	roast	VB
60025	9143	5	,	,	,
60025	9143	6	157	157	CD
60025	9143	7	.	.	.
60025	9144	1	Soda	soda	NN
60025	9144	2	biscuit	biscuit	NN
60025	9144	3	,	,	,
60025	9144	4	371	371	CD
60025	9144	5	.	.	.
60025	9145	1	Soda	Soda	NNP
60025	9145	2	water	water	NN
60025	9145	3	,	,	,
60025	9145	4	419	419	CD
60025	9145	5	.	.	.
60025	9146	1	Spanish	spanish	JJ
60025	9146	2	buns	bun	NNS
60025	9146	3	,	,	,
60025	9146	4	343	343	CD
60025	9146	5	.	.	.
60025	9147	1	Spinach	spinach	NN
60025	9147	2	,	,	,
60025	9147	3	to	to	TO
60025	9147	4	boil	boil	VB
60025	9147	5	,	,	,
60025	9147	6	188	188	CD
60025	9147	7	.	.	.
60025	9148	1	Spinach	spinach	NN
60025	9148	2	and	and	CC
60025	9148	3	eggs	egg	NNS
60025	9148	4	,	,	,
60025	9148	5	188	188	CD
60025	9148	6	.	.	.
60025	9149	1	Sponge	sponge	JJ
60025	9149	2	cake	cake	NN
60025	9149	3	,	,	,
60025	9149	4	345	345	CD
60025	9149	5	.	.	.
60025	9150	1	Spruce	spruce	VB
60025	9150	2	beer	beer	NN
60025	9150	3	,	,	,
60025	9150	4	391	391	CD
60025	9150	5	.	.	.
60025	9151	1	Squashes	squash	NNS
60025	9151	2	or	or	CC
60025	9151	3	cymlings	cymling	NNS
60025	9151	4	,	,	,
60025	9151	5	to	to	TO
60025	9151	6	boil	boil	VB
60025	9151	7	,	,	,
60025	9151	8	191	191	CD
60025	9151	9	.	.	.
60025	9152	1	Squash	Squash	NNP
60025	9152	2	,	,	,
60025	9152	3	(	(	-LRB-
60025	9152	4	winter	winter	NN
60025	9152	5	,	,	,
60025	9152	6	)	)	-RRB-
60025	9152	7	to	to	TO
60025	9152	8	boil	boil	VB
60025	9152	9	,	,	,
60025	9152	10	191	191	CD
60025	9152	11	.	.	.
60025	9153	1	Squash	Squash	NNP
60025	9153	2	pudding	pudding	NN
60025	9153	3	,	,	,
60025	9153	4	288	288	CD
60025	9153	5	.	.	.
60025	9154	1	Strawberries	strawberry	NNS
60025	9154	2	,	,	,
60025	9154	3	preserved	preserve	VBD
60025	9154	4	,	,	,
60025	9154	5	267	267	CD
60025	9154	6	.	.	.
60025	9155	1	Strawberry	Strawberry	NNP
60025	9155	2	ice	ice	NN
60025	9155	3	-	-	HYPH
60025	9155	4	cream	cream	NN
60025	9155	5	,	,	,
60025	9155	6	325	325	CD
60025	9155	7	.	.	.
60025	9156	1	Strawberry	Strawberry	NNP
60025	9156	2	cordial	cordial	JJ
60025	9156	3	,	,	,
60025	9156	4	400	400	CD
60025	9156	5	.	.	.
60025	9157	1	Sturgeon	Sturgeon	NNP
60025	9157	2	cutlets	cutlet	NNS
60025	9157	3	,	,	,
60025	9157	4	54	54	CD
60025	9157	5	.	.	.
60025	9158	1	Sherry	Sherry	NNP
60025	9158	2	Cobler	Cobler	NNP
60025	9158	3	,	,	,
60025	9158	4	406	406	CD
60025	9158	5	.	.	.
60025	9159	1	Suet	suet	JJ
60025	9159	2	pudding	pudding	NN
60025	9159	3	,	,	,
60025	9159	4	300	300	CD
60025	9159	5	.	.	.
60025	9160	1	Sugar	Sugar	NNP
60025	9160	2	biscuit	biscuit	NN
60025	9160	3	,	,	,
60025	9160	4	360	360	CD
60025	9160	5	.	.	.
60025	9161	1	Sugar	sugar	NN
60025	9161	2	syrup	syrup	NN
60025	9161	3	,	,	,
60025	9161	4	clarified	clarify	VBN
60025	9161	5	,	,	,
60025	9161	6	232	232	CD
60025	9161	7	.	.	.
60025	9162	1	Sweet	sweet	JJ
60025	9162	2	basil	basil	NN
60025	9162	3	vinegar	vinegar	NN
60025	9162	4	,	,	,
60025	9162	5	179	179	CD
60025	9162	6	.	.	.
60025	9163	1	Sweet	sweet	JJ
60025	9163	2	jars	jar	NNS
60025	9163	3	,	,	,
60025	9163	4	428	428	CD
60025	9163	5	.	.	.
60025	9164	1	Sweet	sweet	JJ
60025	9164	2	sauce	sauce	NN
60025	9164	3	,	,	,
60025	9164	4	(	(	-LRB-
60025	9164	5	cold	cold	JJ
60025	9164	6	,	,	,
60025	9164	7	)	)	-RRB-
60025	9164	8	170	170	CD
60025	9164	9	.	.	.
60025	9165	1	Sweet	sweet	JJ
60025	9165	2	potatoes	potato	NNS
60025	9165	3	,	,	,
60025	9165	4	boiled	boil	VBN
60025	9165	5	,	,	,
60025	9165	6	186	186	CD
60025	9165	7	.	.	.
60025	9166	1	Sweet	sweet	JJ
60025	9166	2	potatoes	potato	NNS
60025	9166	3	,	,	,
60025	9166	4	fried	fry	VBN
60025	9166	5	,	,	,
60025	9166	6	186	186	CD
60025	9166	7	.	.	.
60025	9167	1	Sweet	sweet	JJ
60025	9167	2	potato	potato	NN
60025	9167	3	pudding	pudding	NN
60025	9167	4	,	,	,
60025	9167	5	289	289	CD
60025	9167	6	.	.	.
60025	9168	1	Sweetbreads	sweetbread	NNS
60025	9168	2	,	,	,
60025	9168	3	to	to	TO
60025	9168	4	broil	broil	NNP
60025	9168	5	,	,	,
60025	9168	6	432	432	CD
60025	9168	7	.	.	.
60025	9169	1	Sweetbreads	sweetbread	NNS
60025	9169	2	,	,	,
60025	9169	3	larded	lard	VBN
60025	9169	4	,	,	,
60025	9169	5	104	104	CD
60025	9169	6	.	.	.
60025	9170	1	Sweetbreads	sweetbread	NNS
60025	9170	2	,	,	,
60025	9170	3	to	to	TO
60025	9170	4	roast	roast	VB
60025	9170	5	,	,	,
60025	9170	6	104	104	CD
60025	9170	7	.	.	.
60025	9171	1	Syllabub	syllabub	NN
60025	9171	2	or	or	CC
60025	9171	3	whipt	whipt	NN
60025	9171	4	cream	cream	NN
60025	9171	5	,	,	,
60025	9171	6	318	318	CD
60025	9171	7	.	.	.
60025	9172	1	Syllabub	Syllabub	NNP
60025	9172	2	,	,	,
60025	9172	3	(	(	-LRB-
60025	9172	4	country	country	NN
60025	9172	5	,	,	,
60025	9172	6	)	)	-RRB-
60025	9172	7	319	319	CD
60025	9172	8	.	.	.
60025	9173	1	Shrewsbury	Shrewsbury	NNP
60025	9173	2	cake	cake	NN
60025	9173	3	,	,	,
60025	9173	4	433	433	CD
60025	9173	5	.	.	.
60025	9174	1	Tamarind	tamarind	JJ
60025	9174	2	water	water	NN
60025	9174	3	,	,	,
60025	9174	4	417	417	CD
60025	9174	5	.	.	.
60025	9175	1	Tapioca	tapioca	RB
60025	9175	2	,	,	,
60025	9175	3	412	412	CD
60025	9175	4	.	.	.
60025	9176	1	Tarragon	Tarragon	NNP
60025	9176	2	vinegar	vinegar	NN
60025	9176	3	,	,	,
60025	9176	4	179	179	CD
60025	9176	5	.	.	.
60025	9177	1	Tea	tea	NN
60025	9177	2	,	,	,
60025	9177	3	to	to	TO
60025	9177	4	make	make	VB
60025	9177	5	,	,	,
60025	9177	6	388	388	CD
60025	9177	7	.	.	.
60025	9178	1	Terrapins	Terrapins	NNP
60025	9178	2	,	,	,
60025	9178	3	66	66	CD
60025	9178	4	.	.	.
60025	9179	1	Thieves	thief	NNS
60025	9179	2	'	'	POS
60025	9179	3	vinegar	vinegar	NN
60025	9179	4	,	,	,
60025	9179	5	424	424	CD
60025	9179	6	.	.	.
60025	9180	1	Toast	toast	NN
60025	9180	2	and	and	CC
60025	9180	3	water	water	NN
60025	9180	4	,	,	,
60025	9180	5	417	417	CD
60025	9180	6	.	.	.
60025	9181	1	Tomatas	Tomatas	NNP
60025	9181	2	,	,	,
60025	9181	3	to	to	TO
60025	9181	4	bake	bake	VB
60025	9181	5	,	,	,
60025	9181	6	200	200	CD
60025	9181	7	.	.	.
60025	9182	1	Tomata	Tomata	NNP
60025	9182	2	catchup	catchup	NNP
60025	9182	3	,	,	,
60025	9182	4	177	177	CD
60025	9182	5	.	.	.
60025	9183	1	Tomatas	Tomatas	NNP
60025	9183	2	,	,	,
60025	9183	3	to	to	TO
60025	9183	4	keep	keep	VB
60025	9183	5	,	,	,
60025	9183	6	437	437	CD
60025	9183	7	.	.	.
60025	9184	1	Tomatas	Tomatas	NNP
60025	9184	2	,	,	,
60025	9184	3	to	to	TO
60025	9184	4	pickle	pickle	VB
60025	9184	5	,	,	,
60025	9184	6	223	223	CD
60025	9184	7	.	.	.
60025	9185	1	Tomatas	Tomatas	NNP
60025	9185	2	,	,	,
60025	9185	3	to	to	IN
60025	9185	4	stew	stew	NNP
60025	9185	5	,	,	,
60025	9185	6	200	200	CD
60025	9185	7	.	.	.
60025	9186	1	Tomata	Tomata	NNP
60025	9186	2	soy	soy	NN
60025	9186	3	,	,	,
60025	9186	4	224	224	CD
60025	9186	5	.	.	.
60025	9187	1	Tongue	tongue	NN
60025	9187	2	,	,	,
60025	9187	3	(	(	-LRB-
60025	9187	4	salted	salt	VBN
60025	9187	5	or	or	CC
60025	9187	6	pickled	pickle	VBN
60025	9187	7	,	,	,
60025	9187	8	)	)	-RRB-
60025	9187	9	to	to	TO
60025	9187	10	boil	boil	VB
60025	9187	11	,	,	,
60025	9187	12	89	89	CD
60025	9187	13	.	.	.
60025	9188	1	Tongue	Tongue	NNP
60025	9188	2	,	,	,
60025	9188	3	(	(	-LRB-
60025	9188	4	smoked	smoke	VBN
60025	9188	5	,	,	,
60025	9188	6	)	)	-RRB-
60025	9188	7	to	to	TO
60025	9188	8	boil	boil	VB
60025	9188	9	,	,	,
60025	9188	10	88	88	CD
60025	9188	11	.	.	.
60025	9189	1	Trifle	Trifle	NNP
60025	9189	2	,	,	,
60025	9189	3	319	319	CD
60025	9189	4	.	.	.
60025	9190	1	Tripe	tripe	NN
60025	9190	2	,	,	,
60025	9190	3	to	to	TO
60025	9190	4	boil	boil	VB
60025	9190	5	,	,	,
60025	9190	6	86	86	CD
60025	9190	7	.	.	.
60025	9191	1	Tripe	tripe	NN
60025	9191	2	,	,	,
60025	9191	3	to	to	TO
60025	9191	4	fry	fry	VB
60025	9191	5	,	,	,
60025	9191	6	87	87	CD
60025	9191	7	.	.	.
60025	9192	1	Tripe	tripe	NN
60025	9192	2	and	and	CC
60025	9192	3	oysters	oyster	NNS
60025	9192	4	,	,	,
60025	9192	5	87	87	CD
60025	9192	6	.	.	.
60025	9193	1	Trout	trout	NN
60025	9193	2	,	,	,
60025	9193	3	to	to	TO
60025	9193	4	boil	boil	VB
60025	9193	5	,	,	,
60025	9193	6	54	54	CD
60025	9193	7	.	.	.
60025	9194	1	Trout	trout	NN
60025	9194	2	,	,	,
60025	9194	3	to	to	TO
60025	9194	4	fry	fry	VB
60025	9194	5	,	,	,
60025	9194	6	53	53	CD
60025	9194	7	.	.	.
60025	9195	1	Turkey	Turkey	NNP
60025	9195	2	,	,	,
60025	9195	3	to	to	TO
60025	9195	4	boil	boil	VB
60025	9195	5	,	,	,
60025	9195	6	156	156	CD
60025	9195	7	.	.	.
60025	9196	1	Turkey	Turkey	NNP
60025	9196	2	,	,	,
60025	9196	3	to	to	TO
60025	9196	4	roast	roast	VB
60025	9196	5	,	,	,
60025	9196	6	154	154	CD
60025	9196	7	.	.	.
60025	9197	1	Turkish	turkish	JJ
60025	9197	2	sherbet	sherbet	NN
60025	9197	3	,	,	,
60025	9197	4	408	408	CD
60025	9197	5	.	.	.
60025	9198	1	Turnips	turnip	NNS
60025	9198	2	,	,	,
60025	9198	3	to	to	TO
60025	9198	4	boil	boil	VB
60025	9198	5	,	,	,
60025	9198	6	189	189	CD
60025	9198	7	.	.	.
60025	9199	1	Veal	veal	NN
60025	9199	2	,	,	,
60025	9199	3	(	(	-LRB-
60025	9199	4	breast	breast	NN
60025	9199	5	of	of	IN
60025	9199	6	,	,	,
60025	9199	7	)	)	-RRB-
60025	9199	8	to	to	IN
60025	9199	9	stew	stew	NNP
60025	9199	10	,	,	,
60025	9199	11	95	95	CD
60025	9199	12	.	.	.
60025	9200	1	Veal	veal	NN
60025	9200	2	,	,	,
60025	9200	3	(	(	-LRB-
60025	9200	4	breast	breast	NN
60025	9200	5	of	of	IN
60025	9200	6	,	,	,
60025	9200	7	)	)	-RRB-
60025	9200	8	to	to	TO
60025	9200	9	roast	roast	VB
60025	9200	10	,	,	,
60025	9200	11	94	94	CD
60025	9200	12	.	.	.
60025	9201	1	Veal	veal	NN
60025	9201	2	cutlets	cutlet	NNS
60025	9201	3	,	,	,
60025	9201	4	97	97	CD
60025	9201	5	.	.	.
60025	9202	1	Veal	veal	NN
60025	9202	2	,	,	,
60025	9202	3	(	(	-LRB-
60025	9202	4	fillet	fillet	NN
60025	9202	5	of	of	IN
60025	9202	6	,	,	,
60025	9202	7	)	)	-RRB-
60025	9202	8	to	to	IN
60025	9202	9	stew	stew	NNP
60025	9202	10	,	,	,
60025	9202	11	96	96	CD
60025	9202	12	.	.	.
60025	9203	1	Veal	veal	NN
60025	9203	2	,	,	,
60025	9203	3	(	(	-LRB-
60025	9203	4	fillet	fillet	NN
60025	9203	5	of	of	IN
60025	9203	6	,	,	,
60025	9203	7	)	)	-RRB-
60025	9203	8	to	to	TO
60025	9203	9	roast	roast	VB
60025	9203	10	,	,	,
60025	9203	11	94	94	CD
60025	9203	12	.	.	.
60025	9204	1	Veal	veal	NN
60025	9204	2	,	,	,
60025	9204	3	(	(	-LRB-
60025	9204	4	knuckle	knuckle	NNP
60025	9204	5	of	of	IN
60025	9204	6	,	,	,
60025	9204	7	)	)	-RRB-
60025	9204	8	to	to	IN
60025	9204	9	stew	stew	NNP
60025	9204	10	,	,	,
60025	9204	11	96	96	CD
60025	9204	12	.	.	.
60025	9205	1	Veal	veal	NN
60025	9205	2	,	,	,
60025	9205	3	(	(	-LRB-
60025	9205	4	loin	loin	NN
60025	9205	5	of	of	IN
60025	9205	6	,	,	,
60025	9205	7	)	)	-RRB-
60025	9205	8	to	to	TO
60025	9205	9	roast	roast	VB
60025	9205	10	,	,	,
60025	9205	11	93	93	CD
60025	9205	12	.	.	.
60025	9206	1	Veal	veal	NN
60025	9206	2	,	,	,
60025	9206	3	(	(	-LRB-
60025	9206	4	minced	mince	VBN
60025	9206	5	,	,	,
60025	9206	6	)	)	-RRB-
60025	9206	7	98	98	CD
60025	9206	8	.	.	.
60025	9207	1	Veal	veal	NN
60025	9207	2	patties	patty	NNS
60025	9207	3	,	,	,
60025	9207	4	99	99	CD
60025	9207	5	.	.	.
60025	9208	1	Veal	veal	NN
60025	9208	2	pie	pie	NN
60025	9208	3	,	,	,
60025	9208	4	99	99	CD
60025	9208	5	.	.	.
60025	9209	1	Veal	veal	NN
60025	9209	2	soup	soup	NN
60025	9209	3	,	,	,
60025	9209	4	21	21	CD
60025	9209	5	.	.	.
60025	9210	1	Veal	veal	NN
60025	9210	2	soup	soup	NN
60025	9210	3	,	,	,
60025	9210	4	(	(	-LRB-
60025	9210	5	rich	rich	JJ
60025	9210	6	,	,	,
60025	9210	7	)	)	-RRB-
60025	9210	8	21	21	CD
60025	9210	9	.	.	.
60025	9211	1	Veal	veal	NN
60025	9211	2	steaks	steak	NNS
60025	9211	3	,	,	,
60025	9211	4	98	98	CD
60025	9211	5	.	.	.
60025	9212	1	Veal	veal	NN
60025	9212	2	or	or	CC
60025	9212	3	chicken	chicken	NN
60025	9212	4	tea	tea	NN
60025	9212	5	,	,	,
60025	9212	6	414	414	CD
60025	9212	7	.	.	.
60025	9213	1	Vegetable	Vegetable	NNP
60025	9213	2	soup	soup	NN
60025	9213	3	,	,	,
60025	9213	4	416	416	CD
60025	9213	5	.	.	.
60025	9214	1	Venison	Venison	NNP
60025	9214	2	hams	ham	NNS
60025	9214	3	,	,	,
60025	9214	4	136	136	CD
60025	9214	5	.	.	.
60025	9215	1	Venison	Venison	NNP
60025	9215	2	,	,	,
60025	9215	3	(	(	-LRB-
60025	9215	4	cold	cold	JJ
60025	9215	5	,	,	,
60025	9215	6	)	)	-RRB-
60025	9215	7	to	to	IN
60025	9215	8	hash	hash	NN
60025	9215	9	,	,	,
60025	9215	10	134	134	CD
60025	9215	11	.	.	.
60025	9216	1	Venison	Venison	NNP
60025	9216	2	pasty	pasty	NN
60025	9216	3	,	,	,
60025	9216	4	135	135	CD
60025	9216	5	.	.	.
60025	9217	1	Venison	Venison	NNP
60025	9217	2	,	,	,
60025	9217	3	to	to	TO
60025	9217	4	roast	roast	VB
60025	9217	5	,	,	,
60025	9217	6	133	133	CD
60025	9217	7	.	.	.
60025	9218	1	Venison	Venison	NNP
60025	9218	2	soup	soup	NNP
60025	9218	3	,	,	,
60025	9218	4	28	28	CD
60025	9218	5	.	.	.
60025	9219	1	Venison	Venison	NNP
60025	9219	2	steaks	steak	VBZ
60025	9219	3	,	,	,
60025	9219	4	135	135	CD
60025	9219	5	.	.	.
60025	9220	1	Vermicelli	Vermicelli	NNP
60025	9220	2	soup	soup	NN
60025	9220	3	,	,	,
60025	9220	4	25	25	CD
60025	9220	5	.	.	.
60025	9221	1	Vinegar	Vinegar	NNP
60025	9221	2	(	(	-LRB-
60025	9221	3	cider	cider	NN
60025	9221	4	,	,	,
60025	9221	5	)	)	-RRB-
60025	9221	6	409	409	CD
60025	9221	7	.	.	.
60025	9222	1	Vinegar	Vinegar	NNP
60025	9222	2	,	,	,
60025	9222	3	(	(	-LRB-
60025	9222	4	sugar	sugar	NN
60025	9222	5	,	,	,
60025	9222	6	)	)	-RRB-
60025	9222	7	410	410	CD
60025	9222	8	.	.	.
60025	9223	1	Vinegar	Vinegar	NNP
60025	9223	2	,	,	,
60025	9223	3	(	(	-LRB-
60025	9223	4	white	white	JJ
60025	9223	5	,	,	,
60025	9223	6	)	)	-RRB-
60025	9223	7	409	409	CD
60025	9223	8	.	.	.
60025	9224	1	Violet	Violet	NNP
60025	9224	2	perfume	perfume	NN
60025	9224	3	,	,	,
60025	9224	4	429	429	CD
60025	9224	5	.	.	.
60025	9225	1	Wafer	Wafer	NNP
60025	9225	2	cakes	cake	NNS
60025	9225	3	,	,	,
60025	9225	4	357	357	CD
60025	9225	5	.	.	.
60025	9226	1	Waffles	Waffles	NNP
60025	9226	2	,	,	,
60025	9226	3	359	359	CD
60025	9226	4	.	.	.
60025	9227	1	Walnut	Walnut	NNP
60025	9227	2	catchup	catchup	NNP
60025	9227	3	,	,	,
60025	9227	4	175	175	CD
60025	9227	5	.	.	.
60025	9228	1	Walnuts	Walnuts	NNP
60025	9228	2	,	,	,
60025	9228	3	pickled	pickle	VBD
60025	9228	4	black	black	NN
60025	9228	5	,	,	,
60025	9228	6	219	219	CD
60025	9228	7	.	.	.
60025	9229	1	Walnuts	Walnuts	NNP
60025	9229	2	,	,	,
60025	9229	3	pickled	pickle	VBD
60025	9229	4	green	green	NN
60025	9229	5	,	,	,
60025	9229	6	221	221	CD
60025	9229	7	.	.	.
60025	9230	1	Walnuts	Walnuts	NNP
60025	9230	2	,	,	,
60025	9230	3	pickled	pickle	VBD
60025	9230	4	white	white	NN
60025	9230	5	,	,	,
60025	9230	6	220	220	CD
60025	9230	7	.	.	.
60025	9231	1	Warm	warm	JJ
60025	9231	2	slaw	slaw	NN
60025	9231	3	,	,	,
60025	9231	4	226	226	CD
60025	9231	5	.	.	.
60025	9232	1	Warts	wart	NNS
60025	9232	2	,	,	,
60025	9232	3	remedy	remedy	NN
60025	9232	4	for	for	IN
60025	9232	5	,	,	,
60025	9232	6	421	421	CD
60025	9232	7	.	.	.
60025	9233	1	Washington	Washington	NNP
60025	9233	2	cake	cake	NN
60025	9233	3	,	,	,
60025	9233	4	347	347	CD
60025	9233	5	.	.	.
60025	9234	1	Watermelon	Watermelon	NNP
60025	9234	2	rind	rind	NN
60025	9234	3	,	,	,
60025	9234	4	to	to	TO
60025	9234	5	preserve	preserve	VB
60025	9234	6	,	,	,
60025	9234	7	237	237	CD
60025	9234	8	.	.	.
60025	9235	1	Water	water	NN
60025	9235	2	souchy	souchy	NN
60025	9235	3	,	,	,
60025	9235	4	41	41	CD
60025	9235	5	.	.	.
60025	9236	1	Welsh	Welsh	NNP
60025	9236	2	rabbit	rabbit	NN
60025	9236	3	,	,	,
60025	9236	4	387	387	CD
60025	9236	5	.	.	.
60025	9237	1	White	white	JJ
60025	9237	2	soup	soup	NN
60025	9237	3	,	,	,
60025	9237	4	(	(	-LRB-
60025	9237	5	rich	rich	JJ
60025	9237	6	,	,	,
60025	9237	7	)	)	-RRB-
60025	9237	8	26	26	CD
60025	9237	9	.	.	.
60025	9238	1	Wine	wine	NN
60025	9238	2	jelly	jelly	RB
60025	9238	3	,	,	,
60025	9238	4	406	406	CD
60025	9238	5	.	.	.
60025	9239	1	Wine	wine	NN
60025	9239	2	sauce	sauce	NN
60025	9239	3	,	,	,
60025	9239	4	169	169	CD
60025	9239	5	.	.	.
60025	9240	1	Wine	wine	VB
60025	9240	2	whey	whey	NN
60025	9240	3	,	,	,
60025	9240	4	415	415	CD
60025	9240	5	.	.	.
60025	9241	1	Wonders	wonder	NNS
60025	9241	2	or	or	CC
60025	9241	3	crullers	cruller	NNS
60025	9241	4	,	,	,
60025	9241	5	357	357	CD
60025	9241	6	.	.	.
60025	9242	1	Woodcocks	woodcock	NNS
60025	9242	2	,	,	,
60025	9242	3	to	to	TO
60025	9242	4	roast	roast	VB
60025	9242	5	,	,	,
60025	9242	6	159	159	CD
60025	9242	7	.	.	.
60025	9243	1	Yam	Yam	NNP
60025	9243	2	pudding	pudding	NN
60025	9243	3	,	,	,
60025	9243	4	289	289	CD
60025	9243	5	.	.	.
60025	9244	1	Yeast	yeast	NN
60025	9244	2	,	,	,
60025	9244	3	(	(	-LRB-
60025	9244	4	bakers	baker	NNS
60025	9244	5	'	'	POS
60025	9244	6	,	,	,
60025	9244	7	)	)	-RRB-
60025	9244	8	379	379	CD
60025	9244	9	.	.	.
60025	9245	1	Yeast	yeast	NN
60025	9245	2	,	,	,
60025	9245	3	(	(	-LRB-
60025	9245	4	bran	bran	NN
60025	9245	5	,	,	,
60025	9245	6	)	)	-RRB-
60025	9245	7	378	378	CD
60025	9245	8	.	.	.
60025	9246	1	Yeast	yeast	NN
60025	9246	2	,	,	,
60025	9246	3	(	(	-LRB-
60025	9246	4	common	common	JJ
60025	9246	5	,	,	,
60025	9246	6	)	)	-RRB-
60025	9246	7	377	377	CD
60025	9246	8	.	.	.
60025	9247	1	Yeast	yeast	NN
60025	9247	2	,	,	,
60025	9247	3	(	(	-LRB-
60025	9247	4	patent	patent	NN
60025	9247	5	,	,	,
60025	9247	6	)	)	-RRB-
60025	9247	7	435	435	CD
60025	9247	8	.	.	.
60025	9248	1	Yeast	yeast	NN
60025	9248	2	,	,	,
60025	9248	3	(	(	-LRB-
60025	9248	4	pumpkin	pumpkin	NN
60025	9248	5	,	,	,
60025	9248	6	)	)	-RRB-
60025	9248	7	378	378	CD
60025	9248	8	.	.	.
60025	9249	1	NEW	new	JJ
60025	9249	2	RECEIPTS	RECEIPTS	NNP
60025	9249	3	.	.	.
60025	9250	1	Almond	almond	JJ
60025	9250	2	bread	bread	NN
60025	9250	3	,	,	,
60025	9250	4	448	448	CD
60025	9250	5	.	.	.
60025	9251	1	Almond	almond	JJ
60025	9251	2	paste	paste	NN
60025	9251	3	,	,	,
60025	9251	4	430	430	CD
60025	9251	5	.	.	.
60025	9252	1	Apple	Apple	NNP
60025	9252	2	bread	bread	NN
60025	9252	3	pudding	pudding	NN
60025	9252	4	,	,	,
60025	9252	5	462	462	CD
60025	9252	6	.	.	.
60025	9253	1	Apple	Apple	NNP
60025	9253	2	custard	custard	NN
60025	9253	3	,	,	,
60025	9253	4	463	463	CD
60025	9253	5	.	.	.
60025	9254	1	Apple	Apple	NNP
60025	9254	2	compote	compote	NN
60025	9254	3	,	,	,
60025	9254	4	455	455	CD
60025	9254	5	.	.	.
60025	9255	1	Apple	Apple	NNP
60025	9255	2	dumplings	dumpling	NNS
60025	9255	3	,	,	,
60025	9255	4	(	(	-LRB-
60025	9255	5	baked	baked	NNP
60025	9255	6	,	,	,
60025	9255	7	)	)	-RRB-
60025	9255	8	443	443	CD
60025	9255	9	.	.	.
60025	9256	1	Apple	Apple	NNP
60025	9256	2	pandowdy	pandowdy	NN
60025	9256	3	,	,	,
60025	9256	4	498	498	CD
60025	9256	5	.	.	.
60025	9257	1	Apple	apple	NN
60025	9257	2	pork	pork	NN
60025	9257	3	,	,	,
60025	9257	4	504	504	CD
60025	9257	5	.	.	.
60025	9258	1	Apple	Apple	NNP
60025	9258	2	rice	rice	NN
60025	9258	3	pudding	pudding	NN
60025	9258	4	,	,	,
60025	9258	5	443	443	CD
60025	9258	6	.	.	.
60025	9259	1	Batter	batter	NN
60025	9259	2	pudding	pudding	NN
60025	9259	3	,	,	,
60025	9259	4	440	440	CD
60025	9259	5	.	.	.
60025	9260	1	Biscuit	biscuit	NN
60025	9260	2	ice	ice	NN
60025	9260	3	cream	cream	NN
60025	9260	4	,	,	,
60025	9260	5	467	467	CD
60025	9260	6	.	.	.
60025	9261	1	Blood	blood	NN
60025	9261	2	,	,	,
60025	9261	3	to	to	TO
60025	9261	4	stop	stop	VB
60025	9261	5	,	,	,
60025	9261	6	422	422	CD
60025	9261	7	.	.	.
60025	9262	1	Boston	Boston	NNP
60025	9262	2	cream	cream	NN
60025	9262	3	cakes	cake	NNS
60025	9262	4	,	,	,
60025	9262	5	458	458	CD
60025	9262	6	.	.	.
60025	9263	1	Bran	bran	JJ
60025	9263	2	batter	batter	NN
60025	9263	3	-	-	HYPH
60025	9263	4	cakes	cake	NNS
60025	9263	5	,	,	,
60025	9263	6	462	462	CD
60025	9263	7	.	.	.
60025	9264	1	Calf	Calf	NNP
60025	9264	2	's	's	POS
60025	9264	3	head	head	NN
60025	9264	4	soup	soup	NN
60025	9264	5	,	,	,
60025	9264	6	(	(	-LRB-
60025	9264	7	fine	fine	JJ
60025	9264	8	,	,	,
60025	9264	9	)	)	-RRB-
60025	9264	10	484	484	CD
60025	9264	11	.	.	.
60025	9265	1	Calves	calf	NNS
60025	9265	2	'	'	POS
60025	9265	3	feet	foot	NNS
60025	9265	4	soup	soup	NN
60025	9265	5	,	,	,
60025	9265	6	484	484	CD
60025	9265	7	.	.	.
60025	9266	1	Carving	carve	VBG
60025	9266	2	,	,	,
60025	9266	3	490	490	CD
60025	9266	4	.	.	.
60025	9267	1	Charlotte	Charlotte	NNP
60025	9267	2	Polonaise	Polonaise	NNP
60025	9267	3	,	,	,
60025	9267	4	454	454	CD
60025	9267	5	.	.	.
60025	9268	1	Charlotte	Charlotte	NNP
60025	9268	2	Russe	Russe	NNP
60025	9268	3	,	,	,
60025	9268	4	452	452	CD
60025	9268	5	.	.	.
60025	9269	1	Charlotte	Charlotte	NNP
60025	9269	2	Russe	Russe	NNP
60025	9269	3	,	,	,
60025	9269	4	(	(	-LRB-
60025	9269	5	fine	fine	JJ
60025	9269	6	,	,	,
60025	9269	7	)	)	-RRB-
60025	9269	8	471	471	CD
60025	9269	9	.	.	.
60025	9270	1	Cherry	cherry	NN
60025	9270	2	cordial	cordial	NN
60025	9270	3	,	,	,
60025	9270	4	451	451	CD
60025	9270	5	.	.	.
60025	9271	1	Chicken	chicken	NN
60025	9271	2	salad	salad	NN
60025	9271	3	,	,	,
60025	9271	4	(	(	-LRB-
60025	9271	5	French	French	NNP
60025	9271	6	,	,	,
60025	9271	7	)	)	-RRB-
60025	9271	8	481	481	CD
60025	9271	9	.	.	.
60025	9272	1	Cider	cider	NN
60025	9272	2	cake	cake	NN
60025	9272	3	,	,	,
60025	9272	4	(	(	-LRB-
60025	9272	5	plain	plain	JJ
60025	9272	6	,	,	,
60025	9272	7	)	)	-RRB-
60025	9272	8	445	445	CD
60025	9272	9	.	.	.
60025	9273	1	Citron	Citron	NNP
60025	9273	2	cakes	cake	NNS
60025	9273	3	,	,	,
60025	9273	4	457	457	CD
60025	9273	5	.	.	.
60025	9274	1	Cinnamon	cinnamon	JJ
60025	9274	2	cake	cake	NN
60025	9274	3	,	,	,
60025	9274	4	501	501	CD
60025	9274	5	.	.	.
60025	9275	1	Clams	clam	NNS
60025	9275	2	,	,	,
60025	9275	3	(	(	-LRB-
60025	9275	4	baked	baked	NNP
60025	9275	5	,	,	,
60025	9275	6	)	)	-RRB-
60025	9275	7	486	486	CD
60025	9275	8	.	.	.
60025	9276	1	Clam	Clam	NNP
60025	9276	2	soup	soup	NN
60025	9276	3	,	,	,
60025	9276	4	(	(	-LRB-
60025	9276	5	fine	fine	JJ
60025	9276	6	,	,	,
60025	9276	7	)	)	-RRB-
60025	9276	8	486	486	CD
60025	9276	9	.	.	.
60025	9277	1	Clove	Clove	NNP
60025	9277	2	cakes	cake	NNS
60025	9277	3	,	,	,
60025	9277	4	460	460	CD
60025	9277	5	.	.	.
60025	9278	1	Cocoa	Cocoa	NNP
60025	9278	2	-	-	HYPH
60025	9278	3	nut	nut	NNP
60025	9278	4	candy	candy	NN
60025	9278	5	,	,	,
60025	9278	6	491	491	CD
60025	9278	7	.	.	.
60025	9279	1	Cocoa	Cocoa	NNP
60025	9279	2	-	-	HYPH
60025	9279	3	nut	nut	NNP
60025	9279	4	pudding	pudding	NN
60025	9279	5	,	,	,
60025	9279	6	(	(	-LRB-
60025	9279	7	West	West	NNP
60025	9279	8	India	India	NNP
60025	9279	9	,	,	,
60025	9279	10	)	)	-RRB-
60025	9279	11	464	464	CD
60025	9279	12	.	.	.
60025	9280	1	Coffee	coffee	NN
60025	9280	2	custard	custard	NN
60025	9280	3	,	,	,
60025	9280	4	472	472	CD
60025	9280	5	.	.	.
60025	9281	1	Connecticut	Connecticut	NNP
60025	9281	2	loaf	loaf	NN
60025	9281	3	cake	cake	NN
60025	9281	4	,	,	,
60025	9281	5	459	459	CD
60025	9281	6	.	.	.
60025	9282	1	Cookies	cookie	NNS
60025	9282	2	,	,	,
60025	9282	3	(	(	-LRB-
60025	9282	4	fine	fine	JJ
60025	9282	5	,	,	,
60025	9282	6	)	)	-RRB-
60025	9282	7	461	461	CD
60025	9282	8	.	.	.
60025	9283	1	Corn	corn	NN
60025	9283	2	starch	starch	NN
60025	9283	3	blancmange	blancmange	NN
60025	9283	4	,	,	,
60025	9283	5	500	500	CD
60025	9283	6	.	.	.
60025	9284	1	Cream	cream	NN
60025	9284	2	cheese	cheese	NN
60025	9284	3	,	,	,
60025	9284	4	447	447	CD
60025	9284	5	.	.	.
60025	9285	1	Croquant	croquant	JJ
60025	9285	2	cake	cake	NN
60025	9285	3	,	,	,
60025	9285	4	478	478	CD
60025	9285	5	.	.	.
60025	9286	1	Cucumbers	cucumber	NNS
60025	9286	2	,	,	,
60025	9286	3	(	(	-LRB-
60025	9286	4	preserved	preserve	VBN
60025	9286	5	,	,	,
60025	9286	6	)	)	-RRB-
60025	9286	7	442	442	CD
60025	9286	8	.	.	.
60025	9287	1	Cup	Cup	NNP
60025	9287	2	cake	cake	NN
60025	9287	3	,	,	,
60025	9287	4	(	(	-LRB-
60025	9287	5	Indian	Indian	NNP
60025	9287	6	,	,	,
60025	9287	7	)	)	-RRB-
60025	9287	8	462	462	CD
60025	9287	9	.	.	.
60025	9288	1	Custard	custard	JJ
60025	9288	2	cakes	cake	NNS
60025	9288	3	,	,	,
60025	9288	4	448	448	CD
60025	9288	5	.	.	.
60025	9289	1	Farina	Farina	NNP
60025	9289	2	,	,	,
60025	9289	3	502	502	CD
60025	9289	4	.	.	.
60025	9290	1	Figs	fig	NNS
60025	9290	2	,	,	,
60025	9290	3	(	(	-LRB-
60025	9290	4	preserved	preserve	VBN
60025	9290	5	,	,	,
60025	9290	6	)	)	-RRB-
60025	9290	7	493	493	CD
60025	9290	8	.	.	.
60025	9291	1	Fresh	fresh	JJ
60025	9291	2	eggs	egg	NNS
60025	9291	3	,	,	,
60025	9291	4	(	(	-LRB-
60025	9291	5	to	to	TO
60025	9291	6	keep	keep	VB
60025	9291	7	,	,	,
60025	9291	8	)	)	-RRB-
60025	9291	9	488	488	CD
60025	9291	10	.	.	.
60025	9292	1	Frozen	frozen	JJ
60025	9292	2	custard	custard	NN
60025	9292	3	,	,	,
60025	9292	4	450	450	CD
60025	9292	5	.	.	.
60025	9293	1	Frozen	frozen	JJ
60025	9293	2	meat	meat	NN
60025	9293	3	,	,	,
60025	9293	4	(	(	-LRB-
60025	9293	5	to	to	IN
60025	9293	6	thaw	thaw	NNP
60025	9293	7	,	,	,
60025	9293	8	)	)	-RRB-
60025	9293	9	502	502	CD
60025	9293	10	.	.	.
60025	9294	1	Gelatine	gelatine	NN
60025	9294	2	jelly	jelly	NN
60025	9294	3	,	,	,
60025	9294	4	465	465	CD
60025	9294	5	.	.	.
60025	9295	1	Giblet	giblet	JJ
60025	9295	2	soup	soup	NN
60025	9295	3	,	,	,
60025	9295	4	438	438	CD
60025	9295	5	.	.	.
60025	9296	1	Gingerbread	Gingerbread	NNP
60025	9296	2	,	,	,
60025	9296	3	(	(	-LRB-
60025	9296	4	soft	soft	JJ
60025	9296	5	,	,	,
60025	9296	6	)	)	-RRB-
60025	9296	7	461	461	CD
60025	9296	8	.	.	.
60025	9297	1	Glycerine	Glycerine	NNP
60025	9297	2	,	,	,
60025	9297	3	499	499	CD
60025	9297	4	.	.	.
60025	9298	1	Grape	Grape	NNP
60025	9298	2	water	water	NN
60025	9298	3	-	-	HYPH
60025	9298	4	ice	ice	NN
60025	9298	5	,	,	,
60025	9298	6	470	470	CD
60025	9298	7	.	.	.
60025	9299	1	Green	green	JJ
60025	9299	2	corn	corn	NN
60025	9299	3	muffins	muffin	NNS
60025	9299	4	,	,	,
60025	9299	5	496	496	CD
60025	9299	6	.	.	.
60025	9300	1	Green	green	JJ
60025	9300	2	ointment	ointment	NN
60025	9300	3	,	,	,
60025	9300	4	422	422	CD
60025	9300	5	.	.	.
60025	9301	1	Green	green	JJ
60025	9301	2	pea	pea	JJ
60025	9301	3	soup	soup	NN
60025	9301	4	,	,	,
60025	9301	5	(	(	-LRB-
60025	9301	6	French	French	NNP
60025	9301	7	,	,	,
60025	9301	8	)	)	-RRB-
60025	9301	9	438	438	CD
60025	9301	10	.	.	.
60025	9302	1	Green	green	JJ
60025	9302	2	tomatas	tomata	NNS
60025	9302	3	,	,	,
60025	9302	4	(	(	-LRB-
60025	9302	5	preserved	preserve	VBN
60025	9302	6	,	,	,
60025	9302	7	)	)	-RRB-
60025	9302	8	492	492	CD
60025	9302	9	.	.	.
60025	9303	1	Gumbo	Gumbo	NNP
60025	9303	2	,	,	,
60025	9303	3	439	439	CD
60025	9303	4	.	.	.
60025	9304	1	Gumbo	Gumbo	NNP
60025	9304	2	soup	soup	NNP
60025	9304	3	,	,	,
60025	9304	4	432	432	CD
60025	9304	5	.	.	.
60025	9305	1	Ham	Ham	NNP
60025	9305	2	,	,	,
60025	9305	3	(	(	-LRB-
60025	9305	4	baked	baked	NNP
60025	9305	5	,	,	,
60025	9305	6	)	)	-RRB-
60025	9305	7	496	496	CD
60025	9305	8	.	.	.
60025	9306	1	Ham	ham	JJ
60025	9306	2	omelet	omelet	NN
60025	9306	3	,	,	,
60025	9306	4	439	439	CD
60025	9306	5	.	.	.
60025	9307	1	Hashed	Hashed	NNP
60025	9307	2	veal	veal	NN
60025	9307	3	,	,	,
60025	9307	4	480	480	CD
60025	9307	5	.	.	.
60025	9308	1	Hoe	hoe	VB
60025	9308	2	cake	cake	NN
60025	9308	3	,	,	,
60025	9308	4	445	445	CD
60025	9308	5	.	.	.
60025	9309	1	Honey	honey	NN
60025	9309	2	ginger	ginger	NN
60025	9309	3	-	-	HYPH
60025	9309	4	cake	cake	NN
60025	9309	5	,	,	,
60025	9309	6	449	449	CD
60025	9309	7	.	.	.
60025	9310	1	Honey	honey	NN
60025	9310	2	paste	paste	NN
60025	9310	3	for	for	IN
60025	9310	4	the	the	DT
60025	9310	5	hands	hand	NNS
60025	9310	6	,	,	,
60025	9310	7	449	449	CD
60025	9310	8	.	.	.
60025	9311	1	Ice	ice	NN
60025	9311	2	cream	cream	NN
60025	9311	3	,	,	,
60025	9311	4	(	(	-LRB-
60025	9311	5	common	common	JJ
60025	9311	6	,	,	,
60025	9311	7	)	)	-RRB-
60025	9311	8	451	451	CD
60025	9311	9	.	.	.
60025	9312	1	Indian	indian	JJ
60025	9312	2	loaf	loaf	NN
60025	9312	3	cake	cake	NN
60025	9312	4	,	,	,
60025	9312	5	444	444	CD
60025	9312	6	.	.	.
60025	9313	1	Keeping	keep	VBG
60025	9313	2	meat	meat	NN
60025	9313	3	,	,	,
60025	9313	4	&	&	CC
60025	9313	5	c.	c.	NNP
60025	9313	6	,	,	,
60025	9313	7	in	in	IN
60025	9313	8	summer	summer	NN
60025	9313	9	,	,	,
60025	9313	10	502	502	CD
60025	9313	11	.	.	.
60025	9314	1	Lemon	lemon	NN
60025	9314	2	drops	drop	VBZ
60025	9314	3	,	,	,
60025	9314	4	366	366	CD
60025	9314	5	.	.	.
60025	9315	1	Lemon	lemon	NN
60025	9315	2	syrup	syrup	NN
60025	9315	3	,	,	,
60025	9315	4	(	(	-LRB-
60025	9315	5	fine	fine	JJ
60025	9315	6	,	,	,
60025	9315	7	)	)	-RRB-
60025	9315	8	477	477	CD
60025	9315	9	.	.	.
60025	9316	1	Lemon	lemon	NN
60025	9316	2	water	water	NN
60025	9316	3	-	-	HYPH
60025	9316	4	ice	ice	NN
60025	9316	5	,	,	,
60025	9316	6	469	469	CD
60025	9316	7	.	.	.
60025	9317	1	Limes	lime	NNS
60025	9317	2	,	,	,
60025	9317	3	or	or	CC
60025	9317	4	small	small	JJ
60025	9317	5	lemons	lemon	NNS
60025	9317	6	,	,	,
60025	9317	7	(	(	-LRB-
60025	9317	8	preserved	preserve	VBN
60025	9317	9	,	,	,
60025	9317	10	)	)	-RRB-
60025	9317	11	473	473	CD
60025	9317	12	.	.	.
60025	9318	1	Maccaroon	Maccaroon	NNP
60025	9318	2	ice	ice	NN
60025	9318	3	cream	cream	NN
60025	9318	4	,	,	,
60025	9318	5	467	467	CD
60025	9318	6	.	.	.
60025	9319	1	Milk	milk	NN
60025	9319	2	toast	toast	NN
60025	9319	3	,	,	,
60025	9319	4	446	446	CD
60025	9319	5	.	.	.
60025	9320	1	Mint	Mint	NNP
60025	9320	2	julep	julep	NN
60025	9320	3	,	,	,
60025	9320	4	490	490	CD
60025	9320	5	.	.	.
60025	9321	1	Molasses	Molasses	NNP
60025	9321	2	pie	pie	NN
60025	9321	3	,	,	,
60025	9321	4	489	489	CD
60025	9321	5	.	.	.
60025	9322	1	Mushroom	mushroom	NN
60025	9322	2	sweetbreads	sweetbread	NNS
60025	9322	3	,	,	,
60025	9322	4	497	497	CD
60025	9322	5	.	.	.
60025	9323	1	Musquitoes	musquitoe	NNS
60025	9323	2	,	,	,
60025	9323	3	to	to	TO
60025	9323	4	keep	keep	VB
60025	9323	5	off	off	RP
60025	9323	6	,	,	,
60025	9323	7	500	500	CD
60025	9323	8	.	.	.
60025	9324	1	Myrtle	myrtle	NN
60025	9324	2	oranges	orange	NNS
60025	9324	3	,	,	,
60025	9324	4	to	to	TO
60025	9324	5	preserve	preserve	VB
60025	9324	6	,	,	,
60025	9324	7	493	493	CD
60025	9324	8	.	.	.
60025	9325	1	Normandy	Normandy	NNP
60025	9325	2	soup	soup	NN
60025	9325	3	,	,	,
60025	9325	4	482	482	CD
60025	9325	5	.	.	.
60025	9326	1	Orange	Orange	NNP
60025	9326	2	cake	cake	NN
60025	9326	3	,	,	,
60025	9326	4	456	456	CD
60025	9326	5	.	.	.
60025	9327	1	Orange	Orange	NNP
60025	9327	2	drops	drop	NNS
60025	9327	3	,	,	,
60025	9327	4	476	476	CD
60025	9327	5	.	.	.
60025	9328	1	Orange	Orange	NNP
60025	9328	2	water	water	NN
60025	9328	3	-	-	HYPH
60025	9328	4	ice	ice	NN
60025	9328	5	,	,	,
60025	9328	6	468	468	CD
60025	9328	7	.	.	.
60025	9329	1	Oysters	oyster	NNS
60025	9329	2	,	,	,
60025	9329	3	(	(	-LRB-
60025	9329	4	fine	fine	RB
60025	9329	5	stewed	stew	VBD
60025	9329	6	,	,	,
60025	9329	7	)	)	-RRB-
60025	9329	8	487	487	CD
60025	9329	9	.	.	.
60025	9330	1	Oysters	oyster	NNS
60025	9330	2	,	,	,
60025	9330	3	(	(	-LRB-
60025	9330	4	spiced	spice	VBN
60025	9330	5	,	,	,
60025	9330	6	)	)	-RRB-
60025	9330	7	488	488	CD
60025	9330	8	.	.	.
60025	9331	1	Pancake	Pancake	NNP
60025	9331	2	ham	ham	NNP
60025	9331	3	,	,	,
60025	9331	4	497	497	CD
60025	9331	5	.	.	.
60025	9332	1	Peach	peach	JJ
60025	9332	2	leather	leather	NN
60025	9332	3	,	,	,
60025	9332	4	271	271	CD
60025	9332	5	.	.	.
60025	9333	1	Peach	peach	JJ
60025	9333	2	mangoes	mango	NNS
60025	9333	3	,	,	,
60025	9333	4	440	440	CD
60025	9333	5	.	.	.
60025	9334	1	Peach	peach	JJ
60025	9334	2	water	water	NN
60025	9334	3	-	-	HYPH
60025	9334	4	ice	ice	NN
60025	9334	5	,	,	,
60025	9334	6	470	470	CD
60025	9334	7	.	.	.
60025	9335	1	Pearlash	Pearlash	NNP
60025	9335	2	,	,	,
60025	9335	3	to	to	TO
60025	9335	4	keep	keep	VB
60025	9335	5	,	,	,
60025	9335	6	430	430	CD
60025	9335	7	.	.	.
60025	9336	1	Peppermint	Peppermint	NNP
60025	9336	2	drops	drop	VBZ
60025	9336	3	,	,	,
60025	9336	4	366	366	CD
60025	9336	5	.	.	.
60025	9337	1	Pine	pine	NN
60025	9337	2	-	-	HYPH
60025	9337	3	apple	apple	NN
60025	9337	4	marmalade	marmalade	NN
60025	9337	5	,	,	,
60025	9337	6	476	476	CD
60025	9337	7	.	.	.
60025	9338	1	Pine	pine	NN
60025	9338	2	-	-	HYPH
60025	9338	3	apple	apple	NN
60025	9338	4	water	water	NN
60025	9338	5	-	-	HYPH
60025	9338	6	ice	ice	NN
60025	9338	7	,	,	,
60025	9338	8	470	470	CD
60025	9338	9	.	.	.
60025	9339	1	Pink	pink	JJ
60025	9339	2	champagne	champagne	NN
60025	9339	3	jelly	jelly	RB
60025	9339	4	,	,	,
60025	9339	5	452	452	CD
60025	9339	6	.	.	.
60025	9340	1	Potato	potato	JJ
60025	9340	2	yeast	yeast	NN
60025	9340	3	,	,	,
60025	9340	4	446	446	CD
60025	9340	5	.	.	.
60025	9341	1	Poultry	poultry	NN
60025	9341	2	,	,	,
60025	9341	3	(	(	-LRB-
60025	9341	4	to	to	TO
60025	9341	5	draw	draw	VB
60025	9341	6	,	,	,
60025	9341	7	&	&	CC
60025	9341	8	c.	c.	NNP
60025	9341	9	,	,	,
60025	9341	10	)	)	-RRB-
60025	9341	11	494	494	CD
60025	9341	12	.	.	.
60025	9342	1	Pumpkin	pumpkin	NN
60025	9342	2	pie	pie	NN
60025	9342	3	,	,	,
60025	9342	4	(	(	-LRB-
60025	9342	5	New	New	NNP
60025	9342	6	England	England	NNP
60025	9342	7	,	,	,
60025	9342	8	)	)	-RRB-
60025	9342	9	464	464	CD
60025	9342	10	.	.	.
60025	9343	1	Peaches	peach	NNS
60025	9343	2	,	,	,
60025	9343	3	(	(	-LRB-
60025	9343	4	to	to	TO
60025	9343	5	keep	keep	VB
60025	9343	6	,	,	,
60025	9343	7	)	)	-RRB-
60025	9343	8	495	495	CD
60025	9343	9	.	.	.
60025	9344	1	Raspberry	Raspberry	NNP
60025	9344	2	water	water	NN
60025	9344	3	-	-	HYPH
60025	9344	4	ice	ice	NN
60025	9344	5	,	,	,
60025	9344	6	469	469	CD
60025	9344	7	.	.	.
60025	9345	1	Rock	rock	NN
60025	9345	2	cake	cake	NN
60025	9345	3	,	,	,
60025	9345	4	449	449	CD
60025	9345	5	.	.	.
60025	9346	1	Salt	salt	NN
60025	9346	2	pork	pork	NN
60025	9346	3	,	,	,
60025	9346	4	(	(	-LRB-
60025	9346	5	to	to	IN
60025	9346	6	stew	stew	NNP
60025	9346	7	,	,	,
60025	9346	8	)	)	-RRB-
60025	9346	9	504	504	CD
60025	9346	10	.	.	.
60025	9347	1	Sassafras	sassafra	NNS
60025	9347	2	mead	mead	RB
60025	9347	3	,	,	,
60025	9347	4	478	478	CD
60025	9347	5	.	.	.
60025	9348	1	Shad	Shad	NNP
60025	9348	2	,	,	,
60025	9348	3	(	(	-LRB-
60025	9348	4	broiled	broil	VBN
60025	9348	5	,	,	,
60025	9348	6	)	)	-RRB-
60025	9348	7	503	503	CD
60025	9348	8	.	.	.
60025	9349	1	Strawberries	strawberry	NNS
60025	9349	2	,	,	,
60025	9349	3	(	(	-LRB-
60025	9349	4	to	to	TO
60025	9349	5	keep	keep	VB
60025	9349	6	,	,	,
60025	9349	7	)	)	-RRB-
60025	9349	8	494	494	CD
60025	9349	9	.	.	.
60025	9350	1	Strawberry	strawberry	JJ
60025	9350	2	water	water	NN
60025	9350	3	-	-	HYPH
60025	9350	4	ice	ice	NN
60025	9350	5	,	,	,
60025	9350	6	469	469	CD
60025	9350	7	.	.	.
60025	9351	1	Sweet	sweet	JJ
60025	9351	2	potatoes	potato	NNS
60025	9351	3	,	,	,
60025	9351	4	(	(	-LRB-
60025	9351	5	compote	compote	NN
60025	9351	6	of	of	IN
60025	9351	7	,	,	,
60025	9351	8	)	)	-RRB-
60025	9351	9	497	497	CD
60025	9351	10	.	.	.
60025	9352	1	Tennessee	Tennessee	NNP
60025	9352	2	muffins	muffin	NNS
60025	9352	3	,	,	,
60025	9352	4	445	445	CD
60025	9352	5	.	.	.
60025	9353	1	Toast	toast	NN
60025	9353	2	,	,	,
60025	9353	3	(	(	-LRB-
60025	9353	4	to	to	TO
60025	9353	5	make	make	VB
60025	9353	6	,	,	,
60025	9353	7	)	)	-RRB-
60025	9353	8	505	505	CD
60025	9353	9	.	.	.
60025	9354	1	Tomatas	Tomatas	NNP
60025	9354	2	,	,	,
60025	9354	3	(	(	-LRB-
60025	9354	4	broiled	broil	VBN
60025	9354	5	,	,	,
60025	9354	6	)	)	-RRB-
60025	9354	7	441	441	CD
60025	9354	8	.	.	.
60025	9355	1	Tomata	Tomata	NNP
60025	9355	2	catchup	catchup	NNP
60025	9355	3	,	,	,
60025	9355	4	(	(	-LRB-
60025	9355	5	fine	fine	JJ
60025	9355	6	,	,	,
60025	9355	7	)	)	-RRB-
60025	9355	8	479	479	CD
60025	9355	9	.	.	.
60025	9356	1	Tomata	Tomata	NNP
60025	9356	2	honey	honey	NN
60025	9356	3	,	,	,
60025	9356	4	441	441	CD
60025	9356	5	.	.	.
60025	9357	1	Tomata	Tomata	NNP
60025	9357	2	pickles	pickle	NNS
60025	9357	3	,	,	,
60025	9357	4	(	(	-LRB-
60025	9357	5	green	green	JJ
60025	9357	6	,	,	,
60025	9357	7	)	)	-RRB-
60025	9357	8	480	480	CD
60025	9357	9	.	.	.
60025	9358	1	Tomata	Tomata	NNP
60025	9358	2	pickles	pickle	NNS
60025	9358	3	,	,	,
60025	9358	4	(	(	-LRB-
60025	9358	5	red	red	NNP
60025	9358	6	,	,	,
60025	9358	7	)	)	-RRB-
60025	9358	8	480	480	CD
60025	9358	9	.	.	.
60025	9359	1	Tomatas	Tomatas	NNP
60025	9359	2	,	,	,
60025	9359	3	(	(	-LRB-
60025	9359	4	preserved	preserve	VBN
60025	9359	5	,	,	,
60025	9359	6	)	)	-RRB-
60025	9359	7	441	441	CD
60025	9359	8	.	.	.
60025	9360	1	Tomata	Tomata	NNP
60025	9360	2	soup	soup	NN
60025	9360	3	,	,	,
60025	9360	4	483	483	CD
60025	9360	5	.	.	.
60025	9361	1	Union	union	NN
60025	9361	2	pudding	pudding	NN
60025	9361	3	,	,	,
60025	9361	4	490	490	CD
60025	9361	5	.	.	.
60025	9362	1	Transcriber	Transcriber	NNP
60025	9362	2	's	's	POS
60025	9362	3	note	note	NN
60025	9362	4	:	:	:
60025	9362	5	Printer	printer	NN
60025	9362	6	errors	error	NNS
60025	9362	7	such	such	JJ
60025	9362	8	as	as	IN
60025	9362	9	missing	miss	VBG
60025	9362	10	punctuation	punctuation	NN
60025	9362	11	have	have	VBP
60025	9362	12	been	be	VBN
60025	9362	13	corrected	correct	VBN
60025	9362	14	silently	silently	RB
60025	9362	15	.	.	.
60025	9363	1	Mis	Mis	NNP
60025	9363	2	-	-	HYPH
60025	9363	3	spellings	spelling	NNS
60025	9363	4	have	have	VBP
60025	9363	5	been	be	VBN
60025	9363	6	corrected	correct	VBN
60025	9363	7	if	if	IN
60025	9363	8	they	-PRON-	PRP
60025	9363	9	were	be	VBD
60025	9363	10	deemed	deem	VBN
60025	9363	11	to	to	TO
60025	9363	12	be	be	VB
60025	9363	13	printer	printer	NN
60025	9363	14	errors	error	NNS
60025	9363	15	,	,	,
60025	9363	16	but	but	CC
60025	9363	17	those	those	DT
60025	9363	18	deemed	deem	VBN
60025	9363	19	to	to	TO
60025	9363	20	be	be	VB
60025	9363	21	deliberate	deliberate	JJ
60025	9363	22	spelling	spelling	NN
60025	9363	23	variations	variation	NNS
60025	9363	24	have	have	VBP
60025	9363	25	been	be	VBN
60025	9363	26	retained	retain	VBN
60025	9363	27	.	.	.
60025	9364	1	The	the	DT
60025	9364	2	following	follow	VBG
60025	9364	3	alterations	alteration	NNS
60025	9364	4	have	have	VBP
60025	9364	5	been	be	VBN
60025	9364	6	made	make	VBN
60025	9364	7	(	(	-LRB-
60025	9364	8	the	the	DT
60025	9364	9	whole	whole	JJ
60025	9364	10	original	original	JJ
60025	9364	11	line	line	NN
60025	9364	12	given	give	VBN
60025	9364	13	for	for	IN
60025	9364	14	context	context	NN
60025	9364	15	)	)	-RRB-
60025	9364	16	:	:	:
60025	9364	17	p.22	p.22	UH
60025	9364	18	three	three	CD
60025	9364	19	large	large	JJ
60025	9364	20	turnips	turnip	NNS
60025	9364	21	,	,	,
60025	9364	22	and	and	CC
60025	9364	23	slice	slice	VB
60025	9364	24	them	-PRON-	PRP
60025	9364	25	also	also	RB
60025	9364	26	.	.	.
60025	9365	1	Wash	wash	VB
60025	9365	2	clean	clean	JJ
60025	9365	3	and	and	CC
60025	9365	4	cu	cu	JJ
60025	9365	5	--	--	:
60025	9365	6	'	'	``
60025	9365	7	t	t	NNP
60025	9365	8	'	'	''
60025	9365	9	added	add	VBN
60025	9365	10	to	to	IN
60025	9365	11	final	final	JJ
60025	9365	12	word	word	NN
60025	9365	13	'	'	``
60025	9365	14	cut	cut	NN
60025	9365	15	'	'	''
60025	9365	16	.	.	.
60025	9366	1	p.38	p.38	NNP
60025	9366	2	oysters	oyster	NNS
60025	9366	3	;	;	:
60025	9366	4	and	and	CC
60025	9366	5	when	when	WRB
60025	9366	6	it	-PRON-	PRP
60025	9366	7	comes	come	VBZ
60025	9366	8	to	to	IN
60025	9366	9	a	a	DT
60025	9366	10	boil	boil	NN
60025	9366	11	again	again	RB
60025	9366	12	,	,	,
60025	9366	13	they	-PRON-	PRP
60025	9366	14	will	will	MD
60025	9366	15	be	be	VB
60025	9366	16	sufciently	sufciently	RB
60025	9366	17	--	--	:
60025	9366	18	'	'	''
60025	9366	19	sufciently	sufciently	RB
60025	9366	20	'	'	''
60025	9366	21	corrected	correct	VBN
60025	9366	22	to	to	IN
60025	9366	23	sufficiently	sufficiently	RB
60025	9366	24	.	.	.
60025	9367	1	p.52	p.52	NNP
60025	9367	2	but	but	CC
60025	9367	3	into	into	IN
60025	9367	4	a	a	DT
60025	9367	5	cold	cold	JJ
60025	9367	6	place	place	NN
60025	9367	7	will	will	MD
60025	9367	8	keep	keep	VB
60025	9367	9	a	a	DT
60025	9367	10	fortnight	fortnight	NN
60025	9367	11	.	.	.
60025	9368	1	--	--	:
60025	9368	2	'	'	``
60025	9368	3	but	but	CC
60025	9368	4	'	'	''
60025	9368	5	corrected	correct	VBN
60025	9368	6	to	to	TO
60025	9368	7	'	'	``
60025	9368	8	put	put	VB
60025	9368	9	'	'	''
60025	9368	10	.	.	.
60025	9369	1	p.60	p.60	NN
60025	9369	2	of	of	IN
60025	9369	3	it	-PRON-	PRP
60025	9369	4	is	be	VBZ
60025	9369	5	too	too	RB
60025	9369	6	thick	thick	JJ
60025	9369	7	,	,	,
60025	9369	8	thin	thin	JJ
60025	9369	9	it	-PRON-	PRP
60025	9369	10	with	with	IN
60025	9369	11	some	some	DT
60025	9369	12	additional	additional	JJ
60025	9369	13	milk	milk	NN
60025	9369	14	.	.	.
60025	9370	1	--	--	:
60025	9370	2	'	'	``
60025	9370	3	of	of	IN
60025	9370	4	'	'	``
60025	9370	5	corrected	correct	VBN
60025	9370	6	to	to	IN
60025	9370	7	'	'	''
60025	9370	8	If	if	IN
60025	9370	9	'	'	''
60025	9370	10	.	.	.
60025	9371	1	p.83	p.83	NNP
60025	9371	2	ten	ten	CD
60025	9371	3	minutes	minute	NNS
60025	9371	4	,	,	,
60025	9371	5	but	but	CC
60025	9371	6	do	do	VBP
60025	9371	7	not	not	RB
60025	9371	8	allow	allow	VB
60025	9371	9	it	-PRON-	PRP
60025	9371	10	to	to	TO
60025	9371	11	boil	boil	VB
60025	9371	12	,	,	,
60025	9371	13	lest	lest	IN
60025	9371	14	(	(	-LRB-
60025	9371	15	having	have	VBG
60025	9371	16	beef	beef	NN
60025	9371	17	--	--	:
60025	9371	18	'	'	``
60025	9371	19	beef	beef	NN
60025	9371	20	'	'	''
60025	9371	21	corrected	correct	VBN
60025	9371	22	to	to	IN
60025	9371	23	'	'	``
60025	9371	24	been	be	VBN
60025	9371	25	'	'	''
60025	9371	26	.	.	.
60025	9372	1	p.87	p.87	DT
60025	9372	2	hours	hour	NNS
60025	9372	3	till	till	IN
60025	9372	4	it	-PRON-	PRP
60025	9372	5	is	be	VBZ
60025	9372	6	quite	quite	RB
60025	9372	7	tender	tender	JJ
60025	9372	8	,	,	,
60025	9372	9	cut	cut	VB
60025	9372	10	it	-PRON-	PRP
60025	9372	11	up	up	RP
60025	9372	12	into	into	IN
60025	9372	13	small	small	JJ
60025	9372	14	pieces	piece	NNS
60025	9372	15	.	.	.
60025	9373	1	Pu	Pu	NNP
60025	9373	2	--	--	:
60025	9373	3	'	'	``
60025	9373	4	t	t	NN
60025	9373	5	'	'	''
60025	9373	6	added	add	VBN
60025	9373	7	to	to	IN
60025	9373	8	final	final	JJ
60025	9373	9	word	word	NN
60025	9373	10	'	'	``
60025	9373	11	Put	put	NN
60025	9373	12	'	'	''
60025	9373	13	.	.	.
60025	9374	1	p.89	p.89	NNP
60025	9374	2	great	great	JJ
60025	9374	3	deal	deal	NN
60025	9374	4	of	of	IN
60025	9374	5	salt	salt	NN
60025	9374	6	well	well	RB
60025	9374	7	into	into	IN
60025	9374	8	it	-PRON-	PRP
60025	9374	9	.	.	.
60025	9375	1	Cover	cover	VB
60025	9375	2	it	-PRON-	PRP
60025	9375	3	carefully	carefully	RB
60025	9375	4	,	,	,
60025	9375	5	and	and	CC
60025	9375	6	keen	keen	JJ
60025	9375	7	--	--	:
60025	9375	8	'	'	``
60025	9375	9	keen	keen	NNP
60025	9375	10	'	'	''
60025	9375	11	corrected	correct	VBN
60025	9375	12	to	to	TO
60025	9375	13	'	'	``
60025	9375	14	keep	keep	VB
60025	9375	15	'	'	''
60025	9375	16	p.99	p.99	NNP
60025	9375	17	two	two	CD
60025	9375	18	pounds	pound	NNS
60025	9375	19	of	of	IN
60025	9375	20	flour	flour	NN
60025	9375	21	.	.	.
60025	9376	1	Divide	divide	VB
60025	9376	2	it	-PRON-	PRP
60025	9376	3	into	into	IN
60025	9376	4	two	two	CD
60025	9376	5	pieces	piece	NNS
60025	9376	6	,	,	,
60025	9376	7	oll	oll	VB
60025	9376	8	it	-PRON-	PRP
60025	9376	9	out	out	RP
60025	9376	10	--	--	:
60025	9376	11	'	'	``
60025	9376	12	oll	oll	NN
60025	9376	13	'	'	''
60025	9376	14	corrected	correct	VBN
60025	9376	15	to	to	IN
60025	9376	16	'	'	``
60025	9376	17	roll	roll	VB
60025	9376	18	'	'	''
60025	9376	19	.	.	.
60025	9377	1	p.105	p.105	VB
60025	9377	2	them	-PRON-	PRP
60025	9377	3	to	to	IN
60025	9377	4	pieces	piece	NNS
60025	9377	5	and	and	CC
60025	9377	6	pound	pound	VB
60025	9377	7	them	-PRON-	PRP
60025	9377	8	to	to	IN
60025	9377	9	a	a	DT
60025	9377	10	paste	paste	NN
60025	9377	11	in	in	IN
60025	9377	12	a	a	DT
60025	9377	13	mortar	mortar	NN
60025	9377	14	,	,	,
60025	9377	15	moist	moist	NN
60025	9377	16	-	-	HYPH
60025	9377	17	tening	tening	NN
60025	9377	18	--	--	:
60025	9377	19	'	'	``
60025	9377	20	moist	moist	NN
60025	9377	21	-	-	HYPH
60025	9377	22	tening	tene	VBG
60025	9377	23	'	'	''
60025	9377	24	corrected	correct	VBN
60025	9377	25	to	to	IN
60025	9377	26	'	'	``
60025	9377	27	moistening	moistening	NN
60025	9377	28	'	'	''
60025	9377	29	.	.	.
60025	9378	1	p.112	p.112	NN
60025	9378	2	tomatas	tomatas	NNP
60025	9378	3	or	or	CC
60025	9378	4	tomata	tomata	NNP
60025	9378	5	catchup	catchup	NNP
60025	9378	6	,	,	,
60025	9378	7	and	and	CC
60025	9378	8	shred	shre	VBD
60025	9378	9	or	or	CC
60025	9378	10	powdered	powder	VBN
60025	9378	11	swee	swee	NN
60025	9378	12	--	--	:
60025	9378	13	'	'	``
60025	9378	14	t	t	NN
60025	9378	15	'	'	''
60025	9378	16	added	add	VBN
60025	9378	17	to	to	IN
60025	9378	18	final	final	JJ
60025	9378	19	word	word	NN
60025	9378	20	'	'	``
60025	9378	21	sweet	sweet	JJ
60025	9378	22	'	'	''
60025	9378	23	.	.	.
60025	9379	1	p.130	p.130	IN
60025	9379	2	cloves	clove	NNS
60025	9379	3	;	;	:
60025	9379	4	and	and	CC
60025	9379	5	one	one	CD
60025	9379	6	clove	clove	NN
60025	9379	7	or	or	CC
60025	9379	8	garlic	garlic	NN
60025	9379	9	minced	mince	VBD
60025	9379	10	very	very	RB
60025	9379	11	fine	fine	JJ
60025	9379	12	.	.	.
60025	9380	1	--	--	:
60025	9380	2	'	'	``
60025	9380	3	or	or	CC
60025	9380	4	'	'	``
60025	9380	5	corrected	correct	VBN
60025	9380	6	to	to	IN
60025	9380	7	'	'	''
60025	9380	8	of	of	IN
60025	9380	9	'	'	''
60025	9380	10	.	.	.
60025	9381	1	p.148	p.148	NN
60025	9381	2	will	will	MD
60025	9381	3	become	become	VB
60025	9381	4	tough	tough	JJ
60025	9381	5	and	and	CC
60025	9381	6	hard	hard	JJ
60025	9381	7	.	.	.
60025	9382	1	After	after	IN
60025	9382	2	you	-PRON-	PRP
60025	9382	3	pour	pour	VBP
60025	9382	4	it	-PRON-	PRP
60025	9382	5	on	on	RP
60025	9382	6	,	,	,
60025	9382	7	mix	mix	VB
60025	9382	8	the	the	DT
60025	9382	9	the	the	DT
60025	9382	10	--	--	:
60025	9382	11	extra	extra	JJ
60025	9382	12	'	'	``
60025	9382	13	the	the	DT
60025	9382	14	'	'	''
60025	9382	15	removed	remove	VBN
60025	9382	16	.	.	.
60025	9383	1	p.156	p.156	NNP
60025	9383	2	of	of	IN
60025	9383	3	cream	cream	NN
60025	9383	4	or	or	CC
60025	9383	5	rich	rich	JJ
60025	9383	6	mllk	mllk	NN
60025	9383	7	,	,	,
60025	9383	8	and	and	CC
60025	9383	9	the	the	DT
60025	9383	10	beaten	beaten	JJ
60025	9383	11	yolks	yolk	NNS
60025	9383	12	of	of	IN
60025	9383	13	three	three	CD
60025	9383	14	--	--	:
60025	9383	15	'	'	''
60025	9383	16	mllk	mllk	NN
60025	9383	17	'	'	''
60025	9383	18	corrected	correct	VBD
60025	9383	19	to	to	IN
60025	9383	20	'	'	``
60025	9383	21	milk	milk	NN
60025	9383	22	'	'	''
60025	9383	23	.	.	.
60025	9384	1	p.162	p.162	IN
60025	9384	2	If	if	IN
60025	9384	3	must	must	MD
60025	9384	4	be	be	VB
60025	9384	5	stewed	stew	VBN
60025	9384	6	for	for	IN
60025	9384	7	a	a	DT
60025	9384	8	long	long	JJ
60025	9384	9	time	time	NN
60025	9384	10	,	,	,
60025	9384	11	skimmed	skimmed	NN
60025	9384	12	,	,	,
60025	9384	13	strained	strain	VBN
60025	9384	14	,	,	,
60025	9384	15	thickened	thicken	VBD
60025	9384	16	,	,	,
60025	9384	17	--	--	:
60025	9384	18	'	'	``
60025	9384	19	If	if	IN
60025	9384	20	'	'	``
60025	9384	21	corrected	correct	VBN
60025	9384	22	to	to	IN
60025	9384	23	'	'	''
60025	9384	24	It	-PRON-	PRP
60025	9384	25	'	'	''
60025	9384	26	.	.	.
60025	9385	1	p.174	p.174	NNP
60025	9385	2	In	in	IN
60025	9385	3	using	use	VBG
60025	9385	4	this	this	DT
60025	9385	5	catchup	catchup	NN
60025	9385	6	,	,	,
60025	9385	7	allow	allow	VB
60025	9385	8	four	four	CD
60025	9385	9	table	table	NN
60025	9385	10	-	-	HYPH
60025	9385	11	spoonfuls	spoonful	NNS
60025	9385	12	to	to	IN
60025	9385	13	a	a	DT
60025	9385	14	common	common	NN
60025	9385	15	-	-	HYPH
60025	9385	16	seized	seized	JJ
60025	9385	17	--	--	:
60025	9385	18	'	'	''
60025	9385	19	common	common	RB
60025	9385	20	-	-	HYPH
60025	9385	21	seized	seized	JJ
60025	9385	22	'	'	''
60025	9385	23	corrected	correct	VBN
60025	9385	24	to	to	IN
60025	9385	25	'	'	``
60025	9385	26	common	common	JJ
60025	9385	27	-	-	HYPH
60025	9385	28	sized	sized	JJ
60025	9385	29	'	'	''
60025	9385	30	.	.	.
60025	9386	1	p.198	p.198	NN
60025	9386	2	before	before	IN
60025	9386	3	roasting	roast	VBG
60025	9386	4	.	.	.
60025	9387	1	Take	take	VB
60025	9387	2	large	large	JJ
60025	9387	3	onions	onion	NNS
60025	9387	4	,	,	,
60025	9387	5	place	place	VB
60025	9387	6	them	-PRON-	PRP
60025	9387	7	on	on	IN
60025	9387	8	a	a	DT
60025	9387	9	ho	ho	NN
60025	9387	10	--	--	:
60025	9387	11	'	'	``
60025	9387	12	t	t	NN
60025	9387	13	'	'	''
60025	9387	14	added	add	VBN
60025	9387	15	to	to	IN
60025	9387	16	final	final	JJ
60025	9387	17	word	word	NN
60025	9387	18	'	'	``
60025	9387	19	hot	hot	JJ
60025	9387	20	'	'	''
60025	9387	21	.	.	.
60025	9388	1	p.210	p.210	NNP
60025	9388	2	a	a	DT
60025	9388	3	iittle	iittle	NN
60025	9388	4	at	at	IN
60025	9388	5	a	a	DT
60025	9388	6	time	time	NN
60025	9388	7	.	.	.
60025	9389	1	Keep	keep	VB
60025	9389	2	stirring	stir	VBG
60025	9389	3	it	-PRON-	PRP
60025	9389	4	gently	gently	RB
60025	9389	5	,	,	,
60025	9389	6	and	and	CC
60025	9389	7	continue	continue	VB
60025	9389	8	to	to	TO
60025	9389	9	do	do	VB
60025	9389	10	--	--	:
60025	9389	11	'	'	''
60025	9389	12	iittle	iittle	JJ
60025	9389	13	'	'	''
60025	9389	14	corrected	correct	VBD
60025	9389	15	to	to	IN
60025	9389	16	'	'	``
60025	9389	17	little	little	JJ
60025	9389	18	'	'	''
60025	9389	19	.	.	.
60025	9390	1	p.291	p.291	NNP
60025	9390	2	&	&	CC
60025	9390	3	c.	c.	NNP
60025	9390	4	Add	Add	NNP
60025	9390	5	the	the	DT
60025	9390	6	spice	spice	NN
60025	9390	7	,	,	,
60025	9390	8	and	and	CC
60025	9390	9	lastly	lastly	RB
60025	9390	10	the	the	DT
60025	9390	11	currants	currant	NNS
60025	9390	12	;	;	,
60025	9390	13	having	have	VBG
60025	9390	14	dredges	dredge	NNS
60025	9390	15	--	--	:
60025	9390	16	'	'	``
60025	9390	17	dredges	dredge	NNS
60025	9390	18	'	'	''
60025	9390	19	corrected	correct	VBN
60025	9390	20	to	to	IN
60025	9390	21	'	'	``
60025	9390	22	dredged	dredge	VBN
60025	9390	23	'	'	''
60025	9390	24	.	.	.
60025	9391	1	p.293	p.293	NNP
60025	9391	2	pound	pound	NN
60025	9391	3	of	of	IN
60025	9391	4	brown	brown	JJ
60025	9391	5	sugar	sugar	NN
60025	9391	6	,	,	,
60025	9391	7	and	and	CC
60025	9391	8	a	a	DT
60025	9391	9	table	table	NN
60025	9391	10	-	-	HYPH
60025	9391	11	spooonful	spooonful	JJ
60025	9391	12	of	of	IN
60025	9391	13	powdered	powdered	JJ
60025	9391	14	cinnamon	cinnamon	NN
60025	9391	15	.	.	.
60025	9392	1	--	--	:
60025	9392	2	'	'	``
60025	9392	3	table	table	NN
60025	9392	4	-	-	HYPH
60025	9392	5	spooonful	spooonful	JJ
60025	9392	6	'	'	''
60025	9392	7	corrected	correct	VBN
60025	9392	8	to	to	IN
60025	9392	9	'	'	``
60025	9392	10	table	table	NN
60025	9392	11	-	-	HYPH
60025	9392	12	spoonful	spoonful	JJ
60025	9392	13	'	'	''
60025	9392	14	.	.	.
60025	9393	1	p.301	p.301	NNP
60025	9393	2	being	be	VBG
60025	9393	3	long	long	JJ
60025	9393	4	and	and	CC
60025	9393	5	thoroughly	thoroughly	RB
60025	9393	6	boiled	boil	VBN
60025	9393	7	.	.	.
60025	9394	1	If	if	IN
60025	9394	2	sufficienlty	sufficienlty	NN
60025	9394	3	cooked	cook	VBN
60025	9394	4	,	,	,
60025	9394	5	it	-PRON-	PRP
60025	9394	6	is	be	VBZ
60025	9394	7	--	--	:
60025	9394	8	'	'	''
60025	9394	9	sufficienlty	sufficienlty	NN
60025	9394	10	'	'	''
60025	9394	11	corrected	correct	VBD
60025	9394	12	to	to	IN
60025	9394	13	'	'	``
60025	9394	14	sufficiently	sufficiently	RB
60025	9394	15	'	'	''
60025	9394	16	.	.	.
60025	9395	1	p.327	p.327	NNP
60025	9395	2	Instead	instead	RB
60025	9395	3	of	of	IN
60025	9395	4	using	use	VBG
60025	9395	5	a	a	DT
60025	9395	6	figure	figure	NN
60025	9395	7	-	-	HYPH
60025	9395	8	mould	mould	NN
60025	9395	9	,	,	,
60025	9395	10	you	-PRON-	PRP
60025	9395	11	may	may	MD
60025	9395	12	set	set	VB
60025	9395	13	it	-PRON-	PRP
60025	9395	14	to	to	IN
60025	9395	15	congea	congea	NNP
60025	9395	16	.	.	.
60025	9396	1	--	--	:
60025	9396	2	'	'	``
60025	9396	3	congea	congea	VBN
60025	9396	4	.	.	.
60025	9396	5	'	'	''
60025	9397	1	corrected	correct	VBN
60025	9397	2	to	to	IN
60025	9397	3	'	'	``
60025	9397	4	congeal	congeal	VB
60025	9397	5	'	'	''
60025	9397	6	.	.	.
60025	9398	1	p.359	p.359	NNP
60025	9398	2	ones	one	NNS
60025	9398	3	that	that	WDT
60025	9398	4	are	be	VBP
60025	9398	5	to	to	TO
60025	9398	6	hold	hold	VB
60025	9398	7	four	four	CD
60025	9398	8	at	at	IN
60025	9398	9	a	a	DT
60025	9398	10	time	time	NN
60025	9398	11	;	;	:
60025	9398	12	as	as	IN
60025	9398	13	the	the	DT
60025	9398	14	wafflles	wafflle	NNS
60025	9398	15	baked	bake	VBD
60025	9398	16	in	in	IN
60025	9398	17	--	--	:
60025	9398	18	'	'	``
60025	9398	19	wafflles	wafflle	NNS
60025	9398	20	'	'	''
60025	9398	21	corrected	correct	VBN
60025	9398	22	to	to	IN
60025	9398	23	'	'	``
60025	9398	24	waffles	waffle	NNS
60025	9398	25	'	'	''
60025	9398	26	.	.	.
60025	9399	1	p.365	p.365	NNP
60025	9399	2	almond	almond	NNP
60025	9399	3	into	into	IN
60025	9399	4	two	two	CD
60025	9399	5	slips	slip	NNS
60025	9399	6	.	.	.
60025	9400	1	Spread	spread	VB
60025	9400	2	them	-PRON-	PRP
60025	9400	3	over	over	IN
60025	9400	4	a	a	DT
60025	9400	5	lage	lage	NN
60025	9400	6	dish	dish	NN
60025	9400	7	,	,	,
60025	9400	8	and	and	CC
60025	9400	9	--	--	:
60025	9400	10	'	'	``
60025	9400	11	lage	lage	NN
60025	9400	12	'	'	''
60025	9400	13	corrected	correct	VBN
60025	9400	14	to	to	IN
60025	9400	15	'	'	``
60025	9400	16	large	large	JJ
60025	9400	17	'	'	''
60025	9400	18	.	.	.
60025	9401	1	p.367	p.367	NNP
60025	9401	2	melted	melt	VBD
60025	9401	3	;	;	:
60025	9401	4	then	then	RB
60025	9401	5	stir	stir	VB
60025	9401	6	it	-PRON-	PRP
60025	9401	7	well	well	RB
60025	9401	8	,	,	,
60025	9401	9	and	and	CC
60025	9401	10	set	set	VBD
60025	9401	11	it	-PRON-	PRP
60025	9401	12	away	away	RB
60025	9401	13	too	too	RB
60025	9401	14	cool	cool	JJ
60025	9401	15	.	.	.
60025	9402	1	Beat	beat	VB
60025	9402	2	five	five	CD
60025	9402	3	--	--	:
60025	9402	4	'	'	''
60025	9402	5	too	too	RB
60025	9402	6	'	'	''
60025	9402	7	corrected	correct	VBN
60025	9402	8	to	to	IN
60025	9402	9	'	'	''
60025	9402	10	to	to	IN
60025	9402	11	'	'	''
60025	9402	12	.	.	.
60025	9403	1	p.393	p.393	NN
60025	9403	2	let	let	VB
60025	9403	3	it	-PRON-	PRP
60025	9403	4	ferment	ferment	VB
60025	9403	5	at	at	IN
60025	9403	6	the	the	DT
60025	9403	7	bung	bung	NN
60025	9403	8	-	-	HYPH
60025	9403	9	hole	hole	NN
60025	9403	10	;	;	:
60025	9403	11	filling	fill	VBG
60025	9403	12	it	-PRON-	PRP
60025	9403	13	up	up	RP
60025	9403	14	as	as	IN
60025	9403	15	as	as	IN
60025	9403	16	it	-PRON-	PRP
60025	9403	17	works	work	VBZ
60025	9403	18	out	out	RP
60025	9403	19	--	--	:
60025	9403	20	extra	extra	JJ
60025	9403	21	'	'	''
60025	9403	22	as	as	IN
60025	9403	23	'	'	``
60025	9403	24	removed	remove	VBN
60025	9403	25	.	.	.
60025	9404	1	p.405	p.405	NNP
60025	9404	2	is	be	VBZ
60025	9404	3	a	a	DT
60025	9404	4	mixture	mixture	NN
60025	9404	5	of	of	IN
60025	9404	6	brandy	brandy	NN
60025	9404	7	or	or	CC
60025	9404	8	rum	rum	NN
60025	9404	9	,	,	,
60025	9404	10	sugar	sugar	NN
60025	9404	11	,	,	,
60025	9404	12	milk	milk	NN
60025	9404	13	and	and	CC
60025	9404	14	nutmeg	nutmeg	NN
60025	9404	15	,	,	,
60025	9404	16	with	with	IN
60025	9404	17	-	-	HYPH
60025	9404	18	without	without	NN
60025	9404	19	--	--	:
60025	9404	20	'	'	''
60025	9404	21	with	with	IN
60025	9404	22	-	-	HYPH
60025	9404	23	without	without	IN
60025	9404	24	'	'	''
60025	9404	25	is	be	VBZ
60025	9404	26	probably	probably	RB
60025	9404	27	an	an	DT
60025	9404	28	error	error	NN
60025	9404	29	but	but	CC
60025	9404	30	has	have	VBZ
60025	9404	31	been	be	VBN
60025	9404	32	left	leave	VBN
60025	9404	33	uncorrected	uncorrected	JJ
60025	9404	34	as	as	IN
60025	9404	35	the	the	DT
60025	9404	36	intention	intention	NN
60025	9404	37	is	be	VBZ
60025	9404	38	unclear	unclear	JJ
60025	9404	39	.	.	.
60025	9405	1	p.425	p.425	NNP
60025	9405	2	jasmine	jasmine	NNP
60025	9405	3	,	,	,
60025	9405	4	wall	wall	NN
60025	9405	5	-	-	HYPH
60025	9405	6	flower	flower	NNP
60025	9405	7	,	,	,
60025	9405	8	tuberose	tuberose	NN
60025	9405	9	,	,	,
60025	9405	10	magnolia	magnolia	NN
60025	9405	11	blossoms	blossom	NNS
60025	9405	12	,	,	,
60025	9405	13	or	or	CC
60025	9405	14	and	and	CC
60025	9405	15	--	--	:
60025	9405	16	'	'	''
60025	9405	17	and	and	CC
60025	9405	18	'	'	``
60025	9405	19	corrected	correct	VBN
60025	9405	20	to	to	IN
60025	9405	21	'	'	''
60025	9405	22	any	any	DT
60025	9405	23	'	'	''
60025	9405	24	.	.	.
60025	9406	1	p.445	p.445	NNP
60025	9406	2	in	in	IN
60025	9406	3	three	three	CD
60025	9406	4	-	-	HYPH
60025	9406	5	quarters	quarter	NNS
60025	9406	6	of	of	IN
60025	9406	7	a	a	DT
60025	9406	8	pound	pound	NN
60025	9406	9	of	of	IN
60025	9406	10	powdered	powder	VBN
60025	9406	11	white	white	JJ
60025	9406	12	sugar	sugar	NN
60025	9406	13	,	,	,
60025	9406	14	an	an	DT
60025	9406	15	--	--	:
60025	9406	16	'd	have	VBD
60025	9406	17	'	'	''
60025	9406	18	added	add	VBN
60025	9406	19	to	to	IN
60025	9406	20	final	final	JJ
60025	9406	21	word	word	NN
60025	9406	22	'	'	''
60025	9406	23	and	and	CC
60025	9406	24	'	'	''
60025	9406	25	(	(	-LRB-
60025	9406	26	scan	scan	NNP
60025	9406	27	unclear	unclear	NNP
60025	9406	28	)	)	-RRB-
60025	9406	29	.	.	.
60025	9407	1	p.445	p.445	NNP
60025	9407	2	melt	melt	VBP
60025	9407	3	a	a	DT
60025	9407	4	small	small	JJ
60025	9407	5	tea	tea	NN
60025	9407	6	-	-	HYPH
60025	9407	7	spoonful	spoonful	JJ
60025	9407	8	of	of	IN
60025	9407	9	sal	sal	NN
60025	9407	10	-	-	HYPH
60025	9407	11	aratus	aratus	NN
60025	9407	12	or	or	CC
60025	9407	13	pearl	pearl	NN
60025	9407	14	-	-	HYPH
60025	9407	15	ash	ash	NN
60025	9407	16	in	in	IN
60025	9407	17	a	a	DT
60025	9407	18	pi	pi	NN
60025	9407	19	--	--	:
60025	9407	20	'	'	``
60025	9407	21	nt	nt	RB
60025	9407	22	'	'	''
60025	9407	23	added	add	VBN
60025	9407	24	to	to	IN
60025	9407	25	final	final	JJ
60025	9407	26	word	word	NN
60025	9407	27	'	'	``
60025	9407	28	pint	pint	NN
60025	9407	29	'	'	''
60025	9407	30	(	(	-LRB-
60025	9407	31	scan	scan	NNP
60025	9407	32	unclear	unclear	NNP
60025	9407	33	)	)	-RRB-
60025	9407	34	.	.	.
60025	9408	1	p.463	p.463	NNP
60025	9408	2	interpersed	interpersed	JJ
60025	9408	3	(	(	-LRB-
60025	9408	4	as	as	IN
60025	9408	5	above	above	RB
60025	9408	6	)	)	-RRB-
60025	9408	7	with	with	IN
60025	9408	8	bits	bit	NNS
60025	9408	9	of	of	IN
60025	9408	10	butter	butter	NN
60025	9408	11	,	,	,
60025	9408	12	and	and	CC
60025	9408	13	layers	layer	NNS
60025	9408	14	of	of	IN
60025	9408	15	grated	grate	VBN
60025	9408	16	--	--	:
60025	9408	17	'	'	``
60025	9408	18	interpersed	interperse	VBN
60025	9408	19	'	'	''
60025	9408	20	corrected	correct	VBN
60025	9408	21	to	to	IN
60025	9408	22	'	'	``
60025	9408	23	interspersed	intersperse	VBN
60025	9408	24	'	'	''
60025	9408	25	.	.	.
60025	9409	1	p.468	p.468	NNP
60025	9409	2	After	after	IN
60025	9409	3	it	-PRON-	PRP
60025	9409	4	has	have	VBZ
60025	9409	5	congealed	congeal	VBN
60025	9409	6	in	in	IN
60025	9409	7	the	the	DT
60025	9409	8	freezer	freezer	NN
60025	9409	9	,	,	,
60025	9409	10	yon	yon	NNP
60025	9409	11	may	may	MD
60025	9409	12	transfer	transfer	VB
60025	9409	13	it	-PRON-	PRP
60025	9409	14	to	to	IN
60025	9409	15	--	--	:
60025	9409	16	'	'	``
60025	9409	17	yon	yon	NN
60025	9409	18	'	'	''
60025	9409	19	(	(	-LRB-
60025	9409	20	upside	upside	NN
60025	9409	21	-	-	HYPH
60025	9409	22	down	down	RB
60025	9409	23	u	u	NN
60025	9409	24	)	)	-RRB-
60025	9409	25	corrected	correct	VBD
60025	9409	26	to	to	IN
60025	9409	27	'	'	``
60025	9409	28	you	-PRON-	PRP
60025	9409	29	'	'	''
60025	9409	30	.	.	.
60025	9410	1	Added	add	VBN
60025	9410	2	index	index	NN
60025	9410	3	:	:	:
60025	9410	4	Acid	acid	JJ
60025	9410	5	salt	salt	NN
60025	9410	6	,	,	,
60025	9410	7	427	427	CD
60025	9410	8	.	.	.
60025	9411	1	Almond	almond	JJ
60025	9411	2	bread	bread	NN
60025	9411	3	,	,	,
60025	9411	4	448	448	CD
60025	9411	5	.	.	.
60025	9412	1	Almond	almond	JJ
60025	9412	2	cake	cake	NN
60025	9412	3	,	,	,
60025	9412	4	346	346	CD
60025	9412	5	.	.	.
60025	9413	1	Almond	Almond	NNP
60025	9413	2	custard	custard	NN
60025	9413	3	,	,	,
60025	9413	4	316	316	CD
60025	9413	5	.	.	.
60025	9414	1	Almond	Almond	NNP
60025	9414	2	ice	ice	NN
60025	9414	3	-	-	HYPH
60025	9414	4	cream	cream	NN
60025	9414	5	,	,	,
60025	9414	6	326	326	CD
60025	9414	7	.	.	.
60025	9415	1	Almond	almond	JJ
60025	9415	2	maccaroons	maccaroon	NNS
60025	9415	3	,	,	,
60025	9415	4	351	351	CD
60025	9415	5	.	.	.
60025	9416	1	Almond	almond	JJ
60025	9416	2	paste	paste	NN
60025	9416	3	,	,	,
60025	9416	4	430	430	CD
60025	9416	5	.	.	.
60025	9417	1	Almond	Almond	NNP
60025	9417	2	pudding	pudding	NN
60025	9417	3	,	,	,
60025	9417	4	286	286	CD
60025	9417	5	.	.	.
60025	9418	1	Anchovy	Anchovy	NNP
60025	9418	2	catchup	catchup	NN
60025	9418	3	,	,	,
60025	9418	4	174	174	CD
60025	9418	5	.	.	.
60025	9419	1	Anchovy	anchovy	JJ
60025	9419	2	sauce	sauce	NN
60025	9419	3	,	,	,
60025	9419	4	164	164	CD
60025	9419	5	.	.	.
60025	9420	1	Anniseed	anniseed	VBP
60025	9420	2	cordial	cordial	JJ
60025	9420	3	,	,	,
60025	9420	4	401	401	CD
60025	9420	5	Another	another	DT
60025	9420	6	almond	almond	NN
60025	9420	7	pudding	pudding	NN
60025	9420	8	,	,	,
60025	9420	9	286	286	CD
60025	9420	10	.	.	.
60025	9421	1	Apees	Apees	NNP
60025	9421	2	,	,	,
60025	9421	3	354	354	CD
60025	9421	4	.	.	.
60025	9422	1	Apple	Apple	NNP
60025	9422	2	and	and	CC
60025	9422	3	other	other	JJ
60025	9422	4	pies	pie	NNS
60025	9422	5	,	,	,
60025	9422	6	281	281	CD
60025	9422	7	.	.	.
60025	9423	1	Apple	Apple	NNP
60025	9423	2	bread	bread	NN
60025	9423	3	pudding	pudding	NN
60025	9423	4	,	,	,
60025	9423	5	462	462	CD
60025	9423	6	.	.	.
60025	9424	1	Apple	Apple	NNP
60025	9424	2	butter	butter	NN
60025	9424	3	,	,	,
60025	9424	4	253	253	CD
60025	9424	5	.	.	.
60025	9425	1	Apple	Apple	NNP
60025	9425	2	butter	butter	NN
60025	9425	3	,	,	,
60025	9425	4	without	without	IN
60025	9425	5	cider	cider	NN
60025	9425	6	,	,	,
60025	9425	7	434	434	CD
60025	9425	8	.	.	.
60025	9426	1	Apple	Apple	NNP
60025	9426	2	compote	compote	NN
60025	9426	3	,	,	,
60025	9426	4	455	455	CD
60025	9426	5	.	.	.
60025	9427	1	Apple	Apple	NNP
60025	9427	2	custard	custard	NN
60025	9427	3	,	,	,
60025	9427	4	315	315	CD
60025	9427	5	.	.	.
60025	9428	1	Apple	Apple	NNP
60025	9428	2	custard	custard	NN
60025	9428	3	,	,	,
60025	9428	4	463	463	CD
60025	9428	5	.	.	.
60025	9429	1	Apple	Apple	NNP
60025	9429	2	dumplings	dumpling	NNS
60025	9429	3	,	,	,
60025	9429	4	(	(	-LRB-
60025	9429	5	baked	baked	NNP
60025	9429	6	,	,	,
60025	9429	7	)	)	-RRB-
60025	9429	8	443	443	CD
60025	9429	9	.	.	.
60025	9430	1	Apple	Apple	NNP
60025	9430	2	dumplings	dumpling	NNS
60025	9430	3	,	,	,
60025	9430	4	307	307	CD
60025	9430	5	.	.	.
60025	9431	1	Apple	Apple	NNP
60025	9431	2	fritters	fritter	NNS
60025	9431	3	,	,	,
60025	9431	4	312	312	CD
60025	9431	5	.	.	.
60025	9432	1	Apple	Apple	NNP
60025	9432	2	jelly	jelly	NN
60025	9432	3	,	,	,
60025	9432	4	253	253	CD
60025	9432	5	.	.	.
60025	9433	1	Apple	Apple	NNP
60025	9433	2	pandowdy	pandowdy	NN
60025	9433	3	,	,	,
60025	9433	4	498	498	CD
60025	9433	5	.	.	.
60025	9434	1	Apple	apple	NN
60025	9434	2	pork	pork	NN
60025	9434	3	,	,	,
60025	9434	4	504	504	CD
60025	9434	5	.	.	.
60025	9435	1	Apple	apple	NN
60025	9435	2	pot	pot	NN
60025	9435	3	-	-	HYPH
60025	9435	4	pie	pie	NN
60025	9435	5	,	,	,
60025	9435	6	434	434	CD
60025	9435	7	.	.	.
60025	9436	1	Apple	Apple	NNP
60025	9436	2	pudding	pudding	NN
60025	9436	3	,	,	,
60025	9436	4	baked	bake	VBD
60025	9436	5	,	,	,
60025	9436	6	305	305	CD
60025	9436	7	.	.	.
60025	9437	1	Apple	Apple	NNP
60025	9437	2	pudding	pudding	NN
60025	9437	3	,	,	,
60025	9437	4	boiled	boil	VBD
60025	9437	5	,	,	,
60025	9437	6	306	306	CD
60025	9437	7	.	.	.
60025	9438	1	Apple	Apple	NNP
60025	9438	2	rice	rice	NN
60025	9438	3	pudding	pudding	NN
60025	9438	4	,	,	,
60025	9438	5	443	443	CD
60025	9438	6	.	.	.
60025	9439	1	Apple	Apple	NNP
60025	9439	2	sauce	sauce	NN
60025	9439	3	,	,	,
60025	9439	4	168	168	CD
60025	9439	5	.	.	.
60025	9440	1	Apple	apple	NN
60025	9440	2	water	water	NN
60025	9440	3	,	,	,
60025	9440	4	417	417	CD
60025	9440	5	.	.	.
60025	9441	1	Apples	apple	NNS
60025	9441	2	,	,	,
60025	9441	3	baked	bake	VBD
60025	9441	4	,	,	,
60025	9441	5	252	252	CD
60025	9441	6	.	.	.
60025	9442	1	Apples	apple	NNS
60025	9442	2	,	,	,
60025	9442	3	preserved	preserve	VBN
60025	9442	4	,	,	,
60025	9442	5	251	251	CD
60025	9442	6	.	.	.
60025	9443	1	Apricots	apricot	NNS
60025	9443	2	,	,	,
60025	9443	3	preserved	preserve	VBD
60025	9443	4	,	,	,
60025	9443	5	247	247	CD
60025	9443	6	.	.	.
60025	9444	1	Arrow	arrow	NN
60025	9444	2	-	-	HYPH
60025	9444	3	root	root	NN
60025	9444	4	blancmange	blancmange	NN
60025	9444	5	,	,	,
60025	9444	6	329	329	CD
60025	9444	7	.	.	.
60025	9445	1	Arrow	arrow	NN
60025	9445	2	-	-	HYPH
60025	9445	3	root	root	NN
60025	9445	4	jelly	jelly	NN
60025	9445	5	,	,	,
60025	9445	6	411	411	CD
60025	9445	7	.	.	.
60025	9446	1	Arrow	arrow	NN
60025	9446	2	-	-	HYPH
60025	9446	3	root	root	NN
60025	9446	4	pudding	pudding	NN
60025	9446	5	,	,	,
60025	9446	6	291	291	CD
60025	9446	7	.	.	.
60025	9447	1	Artichokes	artichoke	NNS
60025	9447	2	,	,	,
60025	9447	3	to	to	TO
60025	9447	4	boil	boil	VB
60025	9447	5	,	,	,
60025	9447	6	195	195	CD
60025	9447	7	.	.	.
60025	9448	1	Asparagus	Asparagus	NNP
60025	9448	2	soup	soup	NN
60025	9448	3	,	,	,
60025	9448	4	35	35	CD
60025	9448	5	.	.	.
60025	9449	1	Asparagus	Asparagus	NNP
60025	9449	2	,	,	,
60025	9449	3	to	to	TO
60025	9449	4	boil	boil	VB
60025	9449	5	,	,	,
60025	9449	6	199	199	CD
60025	9449	7	.	.	.
60025	9450	1	Balm	Balm	NNP
60025	9450	2	of	of	IN
60025	9450	3	Gilead	Gilead	NNP
60025	9450	4	oil	oil	NN
60025	9450	5	,	,	,
60025	9450	6	425	425	CD
60025	9450	7	.	.	.
60025	9451	1	Barberries	barberry	NNS
60025	9451	2	,	,	,
60025	9451	3	to	to	TO
60025	9451	4	pickle	pickle	VB
60025	9451	5	,	,	,
60025	9451	6	217	217	CD
60025	9451	7	.	.	.
60025	9452	1	Barberry	Barberry	NNP
60025	9452	2	jelly	jelly	NNP
60025	9452	3	,	,	,
60025	9452	4	270	270	CD
60025	9452	5	.	.	.
60025	9453	1	Barley	barley	NN
60025	9453	2	water	water	NN
60025	9453	3	,	,	,
60025	9453	4	414	414	CD
60025	9453	5	.	.	.
60025	9454	1	Bath	bath	NN
60025	9454	2	buns	bun	NNS
60025	9454	3	,	,	,
60025	9454	4	344	344	CD
60025	9454	5	.	.	.
60025	9455	1	Batter	batter	NN
60025	9455	2	pudding	pudding	NN
60025	9455	3	,	,	,
60025	9455	4	440	440	CD
60025	9455	5	.	.	.
60025	9456	1	Bean	bean	NN
60025	9456	2	soup	soup	NN
60025	9456	3	,	,	,
60025	9456	4	33	33	CD
60025	9456	5	.	.	.
60025	9457	1	Beans	bean	NNS
60025	9457	2	,	,	,
60025	9457	3	(	(	-LRB-
60025	9457	4	dried	dry	VBN
60025	9457	5	,	,	,
60025	9457	6	)	)	-RRB-
60025	9457	7	to	to	TO
60025	9457	8	boil	boil	VB
60025	9457	9	,	,	,
60025	9457	10	197	197	CD
60025	9457	11	.	.	.
60025	9458	1	Beans	bean	NNS
60025	9458	2	,	,	,
60025	9458	3	(	(	-LRB-
60025	9458	4	green	green	JJ
60025	9458	5	or	or	CC
60025	9458	6	French	French	NNP
60025	9458	7	,	,	,
60025	9458	8	)	)	-RRB-
60025	9458	9	to	to	TO
60025	9458	10	boil	boil	VB
60025	9458	11	,	,	,
60025	9458	12	197	197	CD
60025	9458	13	.	.	.
60025	9459	1	Beans	bean	NNS
60025	9459	2	,	,	,
60025	9459	3	(	(	-LRB-
60025	9459	4	green	green	JJ
60025	9459	5	,	,	,
60025	9459	6	)	)	-RRB-
60025	9459	7	to	to	TO
60025	9459	8	pickle	pickle	VB
60025	9459	9	,	,	,
60025	9459	10	215	215	CD
60025	9459	11	.	.	.
60025	9460	1	Beans	bean	NNS
60025	9460	2	,	,	,
60025	9460	3	(	(	-LRB-
60025	9460	4	Lima	Lima	NNP
60025	9460	5	,	,	,
60025	9460	6	)	)	-RRB-
60025	9460	7	to	to	TO
60025	9460	8	boil	boil	VB
60025	9460	9	,	,	,
60025	9460	10	and	and	CC
60025	9460	11	dry	dry	JJ
60025	9460	12	,	,	,
60025	9460	13	197	197	CD
60025	9460	14	.	.	.
60025	9461	1	Beans	bean	NNS
60025	9461	2	,	,	,
60025	9461	3	(	(	-LRB-
60025	9461	4	scarlet	scarlet	UH
60025	9461	5	,	,	,
60025	9461	6	)	)	-RRB-
60025	9461	7	to	to	TO
60025	9461	8	boil	boil	VB
60025	9461	9	,	,	,
60025	9461	10	197	197	CD
60025	9461	11	.	.	.
60025	9462	1	Beef	beef	NN
60025	9462	2	and	and	CC
60025	9462	3	tongues	tongue	NNS
60025	9462	4	,	,	,
60025	9462	5	to	to	TO
60025	9462	6	pickle	pickle	VB
60025	9462	7	,	,	,
60025	9462	8	90	90	CD
60025	9462	9	.	.	.
60025	9463	1	Beef	Beef	NNP
60025	9463	2	bouilli	bouilli	NNP
60025	9463	3	,	,	,
60025	9463	4	82	82	CD
60025	9463	5	.	.	.
60025	9464	1	Beef	beef	NN
60025	9464	2	cakes	cake	NNS
60025	9464	3	,	,	,
60025	9464	4	84	84	CD
60025	9464	5	.	.	.
60025	9465	1	Beef	beef	NN
60025	9465	2	dripping	drip	VBG
60025	9465	3	,	,	,
60025	9465	4	to	to	TO
60025	9465	5	save	save	VB
60025	9465	6	,	,	,
60025	9465	7	71	71	CD
60025	9465	8	.	.	.
60025	9466	1	Beef	beef	NN
60025	9466	2	kidney	kidney	NN
60025	9466	3	,	,	,
60025	9466	4	to	to	TO
60025	9466	5	dress	dress	VB
60025	9466	6	,	,	,
60025	9466	7	86	86	CD
60025	9466	8	.	.	.
60025	9467	1	Beef	Beef	NNP
60025	9467	2	soup	soup	NN
60025	9467	3	,	,	,
60025	9467	4	fine	fine	NN
60025	9467	5	,	,	,
60025	9467	6	17	17	CD
60025	9467	7	.	.	.
60025	9468	1	Beef	beef	NN
60025	9468	2	steak	steak	NN
60025	9468	3	pie	pie	NN
60025	9468	4	,	,	,
60025	9468	5	77	77	CD
60025	9468	6	.	.	.
60025	9469	1	Beef	Beef	NNP
60025	9469	2	steak	steak	NN
60025	9469	3	pudding	pudding	NN
60025	9469	4	,	,	,
60025	9469	5	76	76	CD
60025	9469	6	.	.	.
60025	9470	1	Beef	beef	NN
60025	9470	2	steaks	steak	NNS
60025	9470	3	,	,	,
60025	9470	4	to	to	IN
60025	9470	5	broil	broil	NNP
60025	9470	6	,	,	,
60025	9470	7	74	74	CD
60025	9470	8	.	.	.
60025	9471	1	Beef	beef	NN
60025	9471	2	steaks	steak	NNS
60025	9471	3	,	,	,
60025	9471	4	to	to	TO
60025	9471	5	fry	fry	VB
60025	9471	6	,	,	,
60025	9471	7	76	76	CD
60025	9471	8	.	.	.
60025	9472	1	Beef	beef	NN
60025	9472	2	tea	tea	NN
60025	9472	3	,	,	,
60025	9472	4	414	414	CD
60025	9472	5	.	.	.
60025	9473	1	Beef	Beef	NNP
60025	9473	2	's	's	POS
60025	9473	3	heart	heart	NN
60025	9473	4	,	,	,
60025	9473	5	roasted	roast	VBN
60025	9473	6	,	,	,
60025	9473	7	85	85	CD
60025	9473	8	.	.	.
60025	9474	1	Beef	Beef	NNP
60025	9474	2	's	's	POS
60025	9474	3	heart	heart	NN
60025	9474	4	,	,	,
60025	9474	5	stewed	stew	VBN
60025	9474	6	,	,	,
60025	9474	7	85	85	CD
60025	9474	8	.	.	.
60025	9475	1	Beef	beef	NN
60025	9475	2	,	,	,
60025	9475	3	(	(	-LRB-
60025	9475	4	a	a	DT
60025	9475	5	round	round	NN
60025	9475	6	of	of	IN
60025	9475	7	,	,	,
60025	9475	8	)	)	-RRB-
60025	9475	9	to	to	TO
60025	9475	10	stew	stew	VB
60025	9475	11	another	another	DT
60025	9475	12	way	way	NN
60025	9475	13	,	,	,
60025	9475	14	81	81	CD
60025	9475	15	.	.	.
60025	9476	1	Beef	beef	NN
60025	9476	2	,	,	,
60025	9476	3	(	(	-LRB-
60025	9476	4	a	a	DT
60025	9476	5	round	round	NN
60025	9476	6	of	of	IN
60025	9476	7	,	,	,
60025	9476	8	)	)	-RRB-
60025	9476	9	to	to	IN
60025	9476	10	stew	stew	NNP
60025	9476	11	,	,	,
60025	9476	12	80	80	CD
60025	9476	13	.	.	.
60025	9477	1	Beef	beef	NN
60025	9477	2	,	,	,
60025	9477	3	(	(	-LRB-
60025	9477	4	corned	corn	VBN
60025	9477	5	or	or	CC
60025	9477	6	salted	salt	VBN
60025	9477	7	,	,	,
60025	9477	8	)	)	-RRB-
60025	9477	9	to	to	TO
60025	9477	10	boil	boil	VB
60025	9477	11	,	,	,
60025	9477	12	73	73	CD
60025	9477	13	.	.	.
60025	9478	1	Beef	Beef	NNP
60025	9478	2	,	,	,
60025	9478	3	baked	bake	VBD
60025	9478	4	,	,	,
60025	9478	5	71	71	CD
60025	9478	6	.	.	.
60025	9479	1	Beef	beef	NN
60025	9479	2	,	,	,
60025	9479	3	hashed	hashed	NN
60025	9479	4	,	,	,
60025	9479	5	83	83	CD
60025	9479	6	.	.	.
60025	9480	1	Beef	beef	NN
60025	9480	2	,	,	,
60025	9480	3	potted	pot	VBN
60025	9480	4	,	,	,
60025	9480	5	92	92	CD
60025	9480	6	.	.	.
60025	9481	1	Beef	beef	NN
60025	9481	2	,	,	,
60025	9481	3	remarks	remark	NNS
60025	9481	4	on	on	RB
60025	9481	5	,	,	,
60025	9481	6	68	68	CD
60025	9481	7	.	.	.
60025	9482	1	Beef	beef	NN
60025	9482	2	,	,	,
60025	9482	3	to	to	IN
60025	9482	4	corn	corn	NN
60025	9482	5	,	,	,
60025	9482	6	89	89	CD
60025	9482	7	.	.	.
60025	9483	1	Beef	beef	NN
60025	9483	2	,	,	,
60025	9483	3	to	to	TO
60025	9483	4	dry	dry	VB
60025	9483	5	and	and	CC
60025	9483	6	smoke	smoke	VB
60025	9483	7	,	,	,
60025	9483	8	91	91	CD
60025	9483	9	.	.	.
60025	9484	1	Beef	Beef	NNP
60025	9484	2	,	,	,
60025	9484	3	to	to	TO
60025	9484	4	roast	roast	VB
60025	9484	5	,	,	,
60025	9484	6	69	69	CD
60025	9484	7	.	.	.
60025	9485	1	Beef	Beef	NNP
60025	9485	2	,	,	,
60025	9485	3	to	to	IN
60025	9485	4	stew	stew	NNP
60025	9485	5	,	,	,
60025	9485	6	80	80	CD
60025	9485	7	.	.	.
60025	9486	1	Beef	beef	NN
60025	9486	2	,	,	,
60025	9486	3	Ã	Ã	NNP
60025	9486	4	  	  	_SP
60025	9486	5	la	la	NNP
60025	9486	6	mode	mode	NNP
60025	9486	7	,	,	,
60025	9486	8	78	78	CD
60025	9486	9	.	.	.
60025	9487	1	Beer	beer	NN
60025	9487	2	,	,	,
60025	9487	3	(	(	-LRB-
60025	9487	4	molasses	molasse	NNS
60025	9487	5	,	,	,
60025	9487	6	)	)	-RRB-
60025	9487	7	392	392	CD
60025	9487	8	.	.	.
60025	9488	1	Beer	beer	NN
60025	9488	2	,	,	,
60025	9488	3	(	(	-LRB-
60025	9488	4	sassafras	sassafra	NNS
60025	9488	5	,	,	,
60025	9488	6	)	)	-RRB-
60025	9488	7	392	392	CD
60025	9488	8	.	.	.
60025	9489	1	Beets	beet	NNS
60025	9489	2	,	,	,
60025	9489	3	to	to	TO
60025	9489	4	boil	boil	VB
60025	9489	5	,	,	,
60025	9489	6	196	196	CD
60025	9489	7	.	.	.
60025	9490	1	Beets	beet	NNS
60025	9490	2	,	,	,
60025	9490	3	to	to	IN
60025	9490	4	stew	stew	NNP
60025	9490	5	,	,	,
60025	9490	6	197	197	CD
60025	9490	7	.	.	.
60025	9491	1	Biscuit	biscuit	NN
60025	9491	2	ice	ice	NN
60025	9491	3	cream	cream	NN
60025	9491	4	,	,	,
60025	9491	5	467	467	CD
60025	9491	6	.	.	.
60025	9492	1	Biscuit	biscuit	NN
60025	9492	2	,	,	,
60025	9492	3	(	(	-LRB-
60025	9492	4	milk	milk	NN
60025	9492	5	,	,	,
60025	9492	6	)	)	-RRB-
60025	9492	7	361	361	CD
60025	9492	8	.	.	.
60025	9493	1	Biscuit	biscuit	NN
60025	9493	2	,	,	,
60025	9493	3	(	(	-LRB-
60025	9493	4	soda	soda	NN
60025	9493	5	,	,	,
60025	9493	6	)	)	-RRB-
60025	9493	7	371	371	CD
60025	9493	8	.	.	.
60025	9494	1	Biscuit	biscuit	NN
60025	9494	2	,	,	,
60025	9494	3	(	(	-LRB-
60025	9494	4	sugar	sugar	NN
60025	9494	5	,	,	,
60025	9494	6	)	)	-RRB-
60025	9494	7	361	361	CD
60025	9494	8	.	.	.
60025	9495	1	Biscuit	biscuit	NN
60025	9495	2	,	,	,
60025	9495	3	(	(	-LRB-
60025	9495	4	tea	tea	NN
60025	9495	5	,	,	,
60025	9495	6	)	)	-RRB-
60025	9495	7	372	372	CD
60025	9495	8	.	.	.
60025	9496	1	Bitters	bitter	NNS
60025	9496	2	,	,	,
60025	9496	3	419	419	CD
60025	9496	4	.	.	.
60025	9497	1	Black	black	JJ
60025	9497	2	cake	cake	NN
60025	9497	3	,	,	,
60025	9497	4	338	338	CD
60025	9497	5	.	.	.
60025	9498	1	Black	black	JJ
60025	9498	2	-	-	HYPH
60025	9498	3	fish	fish	NN
60025	9498	4	,	,	,
60025	9498	5	to	to	IN
60025	9498	6	stew	stew	NNP
60025	9498	7	,	,	,
60025	9498	8	431	431	CD
60025	9498	9	.	.	.
60025	9499	1	Blanc	Blanc	NNP
60025	9499	2	-	-	HYPH
60025	9499	3	mange	mange	NNP
60025	9499	4	,	,	,
60025	9499	5	(	(	-LRB-
60025	9499	6	arrow	arrow	NN
60025	9499	7	-	-	HYPH
60025	9499	8	root	root	NN
60025	9499	9	,	,	,
60025	9499	10	)	)	-RRB-
60025	9499	11	329	329	CD
60025	9499	12	.	.	.
60025	9500	1	Blanc	Blanc	NNP
60025	9500	2	-	-	HYPH
60025	9500	3	mange	mange	NNP
60025	9500	4	,	,	,
60025	9500	5	(	(	-LRB-
60025	9500	6	carrageen	carrageen	NNP
60025	9500	7	,	,	,
60025	9500	8	)	)	-RRB-
60025	9500	9	328	328	CD
60025	9500	10	.	.	.
60025	9501	1	Blanc	Blanc	NNP
60025	9501	2	-	-	HYPH
60025	9501	3	mange	mange	NNP
60025	9501	4	,	,	,
60025	9501	5	327	327	CD
60025	9501	6	.	.	.
60025	9502	1	Blood	blood	NN
60025	9502	2	,	,	,
60025	9502	3	to	to	TO
60025	9502	4	stop	stop	VB
60025	9502	5	,	,	,
60025	9502	6	422	422	CD
60025	9502	7	.	.	.
60025	9503	1	Boston	Boston	NNP
60025	9503	2	cream	cream	NN
60025	9503	3	cakes	cake	NNS
60025	9503	4	,	,	,
60025	9503	5	458	458	CD
60025	9503	6	.	.	.
60025	9504	1	Bottled	bottled	JJ
60025	9504	2	small	small	JJ
60025	9504	3	beer	beer	NN
60025	9504	4	,	,	,
60025	9504	5	408	408	CD
60025	9504	6	.	.	.
60025	9505	1	Bran	bran	JJ
60025	9505	2	batter	batter	NN
60025	9505	3	-	-	HYPH
60025	9505	4	cakes	cake	NNS
60025	9505	5	,	,	,
60025	9505	6	462	462	CD
60025	9505	7	.	.	.
60025	9506	1	Bran	bran	JJ
60025	9506	2	bread	bread	NN
60025	9506	3	,	,	,
60025	9506	4	377	377	CD
60025	9506	5	.	.	.
60025	9507	1	Bread	bread	NN
60025	9507	2	and	and	CC
60025	9507	3	butter	butter	NN
60025	9507	4	pudding	pudding	NN
60025	9507	5	,	,	,
60025	9507	6	299	299	CD
60025	9507	7	.	.	.
60025	9508	1	Bread	bread	NN
60025	9508	2	cake	cake	NN
60025	9508	3	,	,	,
60025	9508	4	350	350	CD
60025	9508	5	.	.	.
60025	9509	1	Bread	Bread	NNP
60025	9509	2	jelly	jelly	NNP
60025	9509	3	,	,	,
60025	9509	4	411	411	CD
60025	9509	5	.	.	.
60025	9510	1	Bread	bread	NN
60025	9510	2	pudding	pudding	NN
60025	9510	3	,	,	,
60025	9510	4	baked	bake	VBD
60025	9510	5	,	,	,
60025	9510	6	299	299	CD
60025	9510	7	.	.	.
60025	9511	1	Bread	bread	NN
60025	9511	2	pudding	pudding	NN
60025	9511	3	,	,	,
60025	9511	4	boiled	boil	VBN
60025	9511	5	,	,	,
60025	9511	6	298	298	CD
60025	9511	7	.	.	.
60025	9512	1	Bread	bread	NN
60025	9512	2	sauce	sauce	NN
60025	9512	3	,	,	,
60025	9512	4	167	167	CD
60025	9512	5	.	.	.
60025	9513	1	Bread	bread	NN
60025	9513	2	,	,	,
60025	9513	3	(	(	-LRB-
60025	9513	4	rye	rye	NN
60025	9513	5	and	and	CC
60025	9513	6	Indian	Indian	NNP
60025	9513	7	,	,	,
60025	9513	8	)	)	-RRB-
60025	9513	9	377	377	CD
60025	9513	10	.	.	.
60025	9514	1	Bread	bread	NN
60025	9514	2	,	,	,
60025	9514	3	374	374	CD
60025	9514	4	.	.	.
60025	9515	1	Broccoli	Broccoli	NNP
60025	9515	2	,	,	,
60025	9515	3	to	to	TO
60025	9515	4	boil	boil	VB
60025	9515	5	,	,	,
60025	9515	6	188	188	CD
60025	9515	7	.	.	.
60025	9516	1	Brown	Brown	NNP
60025	9516	2	soup	soup	NN
60025	9516	3	,	,	,
60025	9516	4	rich	rich	JJ
60025	9516	5	,	,	,
60025	9516	6	26	26	CD
60025	9516	7	.	.	.
60025	9517	1	Buckwheat	buckwheat	NN
60025	9517	2	cakes	cake	NNS
60025	9517	3	,	,	,
60025	9517	4	367	367	CD
60025	9517	5	.	.	.
60025	9518	1	Burnet	burnet	NN
60025	9518	2	vinegar	vinegar	NN
60025	9518	3	,	,	,
60025	9518	4	179	179	CD
60025	9518	5	.	.	.
60025	9519	1	Burns	Burns	NNP
60025	9519	2	,	,	,
60025	9519	3	remedy	remedy	NN
60025	9519	4	for	for	IN
60025	9519	5	,	,	,
60025	9519	6	420	420	CD
60025	9519	7	.	.	.
60025	9520	1	Butter	butter	NN
60025	9520	2	,	,	,
60025	9520	3	melted	melt	VBN
60025	9520	4	or	or	CC
60025	9520	5	drawn	draw	VBN
60025	9520	6	,	,	,
60025	9520	7	163	163	CD
60025	9520	8	.	.	.
60025	9521	1	Butter	butter	NN
60025	9521	2	,	,	,
60025	9521	3	to	to	IN
60025	9521	4	brown	brown	NNP
60025	9521	5	,	,	,
60025	9521	6	163	163	CD
60025	9521	7	.	.	.
60025	9522	1	Butter	butter	NN
60025	9522	2	,	,	,
60025	9522	3	to	to	TO
60025	9522	4	make	make	VB
60025	9522	5	,	,	,
60025	9522	6	379	379	CD
60025	9522	7	.	.	.
60025	9523	1	Butter	butter	NN
60025	9523	2	,	,	,
60025	9523	3	to	to	TO
60025	9523	4	preserve	preserve	VB
60025	9523	5	,	,	,
60025	9523	6	381	381	CD
60025	9523	7	.	.	.
60025	9524	1	Butternuts	butternut	NNS
60025	9524	2	,	,	,
60025	9524	3	to	to	TO
60025	9524	4	pickle	pickle	VB
60025	9524	5	,	,	,
60025	9524	6	218	218	CD
60025	9524	7	.	.	.
60025	9525	1	Cabbage	cabbage	NN
60025	9525	2	,	,	,
60025	9525	3	(	(	-LRB-
60025	9525	4	red	red	JJ
60025	9525	5	,	,	,
60025	9525	6	)	)	-RRB-
60025	9525	7	to	to	TO
60025	9525	8	pickle	pickle	VB
60025	9525	9	,	,	,
60025	9525	10	226	226	CD
60025	9525	11	.	.	.
60025	9526	1	Cabbage	cabbage	NN
60025	9526	2	,	,	,
60025	9526	3	to	to	TO
60025	9526	4	boil	boil	VB
60025	9526	5	,	,	,
60025	9526	6	186	186	CD
60025	9526	7	.	.	.
60025	9527	1	Cale	cale	NN
60025	9527	2	-	-	HYPH
60025	9527	3	cannon	cannon	NNP
60025	9527	4	,	,	,
60025	9527	5	187	187	CD
60025	9527	6	.	.	.
60025	9528	1	Calf	Calf	NNP
60025	9528	2	's	's	POS
60025	9528	3	feet	foot	NNS
60025	9528	4	broth	broth	NN
60025	9528	5	,	,	,
60025	9528	6	415	415	CD
60025	9528	7	.	.	.
60025	9529	1	Calf	Calf	NNP
60025	9529	2	's	's	POS
60025	9529	3	feet	foot	NNS
60025	9529	4	jelly	jelly	RB
60025	9529	5	,	,	,
60025	9529	6	329	329	CD
60025	9529	7	.	.	.
60025	9530	1	Calf	calf	NN
60025	9530	2	's	's	POS
60025	9530	3	feet	foot	NNS
60025	9530	4	,	,	,
60025	9530	5	to	to	TO
60025	9530	6	fry	fry	VB
60025	9530	7	,	,	,
60025	9530	8	103	103	CD
60025	9530	9	.	.	.
60025	9531	1	Calf	Calf	NNP
60025	9531	2	's	's	POS
60025	9531	3	head	head	NN
60025	9531	4	soup	soup	NN
60025	9531	5	,	,	,
60025	9531	6	(	(	-LRB-
60025	9531	7	fine	fine	JJ
60025	9531	8	,	,	,
60025	9531	9	)	)	-RRB-
60025	9531	10	484	484	CD
60025	9531	11	.	.	.
60025	9532	1	Calf	Calf	NNP
60025	9532	2	's	's	POS
60025	9532	3	head	head	NN
60025	9532	4	soup	soup	NN
60025	9532	5	,	,	,
60025	9532	6	30	30	CD
60025	9532	7	.	.	.
60025	9533	1	Calf	Calf	NNP
60025	9533	2	's	's	POS
60025	9533	3	head	head	NN
60025	9533	4	,	,	,
60025	9533	5	dressed	dress	VBN
60025	9533	6	plain	plain	JJ
60025	9533	7	,	,	,
60025	9533	8	100	100	CD
60025	9533	9	.	.	.
60025	9534	1	Calf	Calf	NNP
60025	9534	2	's	's	POS
60025	9534	3	head	head	NN
60025	9534	4	,	,	,
60025	9534	5	hashed	hash	VBD
60025	9534	6	,	,	,
60025	9534	7	101	101	CD
60025	9534	8	.	.	.
60025	9535	1	Calf	Calf	NNP
60025	9535	2	's	's	POS
60025	9535	3	liver	liver	NN
60025	9535	4	,	,	,
60025	9535	5	fried	fried	NNP
60025	9535	6	,	,	,
60025	9535	7	103	103	CD
60025	9535	8	.	.	.
60025	9536	1	Calf	Calf	NNP
60025	9536	2	's	's	POS
60025	9536	3	liver	liver	NN
60025	9536	4	,	,	,
60025	9536	5	larded	lard	VBD
60025	9536	6	,	,	,
60025	9536	7	103	103	CD
60025	9536	8	.	.	.
60025	9537	1	Calves	calf	NNS
60025	9537	2	'	'	POS
60025	9537	3	feet	foot	NNS
60025	9537	4	soup	soup	NN
60025	9537	5	,	,	,
60025	9537	6	484	484	CD
60025	9537	7	.	.	.
60025	9538	1	Cantelope	cantelope	NN
60025	9538	2	,	,	,
60025	9538	3	preserved	preserve	VBD
60025	9538	4	,	,	,
60025	9538	5	236	236	CD
60025	9538	6	.	.	.
60025	9539	1	Caper	Caper	NNP
60025	9539	2	sauce	sauce	NN
60025	9539	3	,	,	,
60025	9539	4	168	168	CD
60025	9539	5	.	.	.
60025	9540	1	Capillaire	Capillaire	NNP
60025	9540	2	,	,	,
60025	9540	3	403	403	CD
60025	9540	4	.	.	.
60025	9541	1	Carp	Carp	NNP
60025	9541	2	,	,	,
60025	9541	3	to	to	IN
60025	9541	4	stew	stew	NNP
60025	9541	5	,	,	,
60025	9541	6	55	55	CD
60025	9541	7	.	.	.
60025	9542	1	Carrageen	Carrageen	VBN
60025	9542	2	blanc	blanc	NN
60025	9542	3	-	-	HYPH
60025	9542	4	mange	mange	NN
60025	9542	5	,	,	,
60025	9542	6	328	328	CD
60025	9542	7	.	.	.
60025	9543	1	Carrot	Carrot	NNP
60025	9543	2	pudding	pudding	NN
60025	9543	3	,	,	,
60025	9543	4	290	290	CD
60025	9543	5	.	.	.
60025	9544	1	Carrots	carrot	NNS
60025	9544	2	,	,	,
60025	9544	3	to	to	TO
60025	9544	4	boil	boil	VB
60025	9544	5	,	,	,
60025	9544	6	189	189	CD
60025	9544	7	.	.	.
60025	9545	1	Carving	carve	VBG
60025	9545	2	,	,	,
60025	9545	3	490	490	CD
60025	9545	4	.	.	.
60025	9546	1	Catfish	catfish	JJ
60025	9546	2	soup	soup	NN
60025	9546	3	,	,	,
60025	9546	4	36	36	CD
60025	9546	5	.	.	.
60025	9547	1	Cauliflower	cauliflower	NN
60025	9547	2	,	,	,
60025	9547	3	to	to	TO
60025	9547	4	boil	boil	VB
60025	9547	5	,	,	,
60025	9547	6	187	187	CD
60025	9547	7	.	.	.
60025	9548	1	Cauliflower	cauliflower	NN
60025	9548	2	,	,	,
60025	9548	3	to	to	TO
60025	9548	4	pickle	pickle	VB
60025	9548	5	,	,	,
60025	9548	6	225	225	CD
60025	9548	7	.	.	.
60025	9549	1	Cayenne	Cayenne	NNP
60025	9549	2	pepper	pepper	NN
60025	9549	3	,	,	,
60025	9549	4	182	182	CD
60025	9549	5	.	.	.
60025	9550	1	Celery	celery	JJ
60025	9550	2	sauce	sauce	NN
60025	9550	3	,	,	,
60025	9550	4	165	165	CD
60025	9550	5	.	.	.
60025	9551	1	Celery	celery	JJ
60025	9551	2	vinegar	vinegar	NN
60025	9551	3	,	,	,
60025	9551	4	179	179	CD
60025	9551	5	.	.	.
60025	9552	1	Celery	celery	NN
60025	9552	2	,	,	,
60025	9552	3	to	to	TO
60025	9552	4	prepare	prepare	VB
60025	9552	5	for	for	IN
60025	9552	6	table	table	NN
60025	9552	7	,	,	,
60025	9552	8	204	204	CD
60025	9552	9	.	.	.
60025	9553	1	Charlotte	Charlotte	NNP
60025	9553	2	Polonaise	Polonaise	NNP
60025	9553	3	,	,	,
60025	9553	4	454	454	CD
60025	9553	5	.	.	.
60025	9554	1	Charlotte	Charlotte	NNP
60025	9554	2	Russe	Russe	NNP
60025	9554	3	,	,	,
60025	9554	4	(	(	-LRB-
60025	9554	5	fine	fine	JJ
60025	9554	6	,	,	,
60025	9554	7	)	)	-RRB-
60025	9554	8	471	471	CD
60025	9554	9	.	.	.
60025	9555	1	Charlotte	Charlotte	NNP
60025	9555	2	Russe	Russe	NNP
60025	9555	3	,	,	,
60025	9555	4	452	452	CD
60025	9555	5	.	.	.
60025	9556	1	Charlotte	Charlotte	NNP
60025	9556	2	,	,	,
60025	9556	3	(	(	-LRB-
60025	9556	4	plum	plum	NNP
60025	9556	5	,	,	,
60025	9556	6	)	)	-RRB-
60025	9556	7	321	321	CD
60025	9556	8	.	.	.
60025	9557	1	Charlotte	Charlotte	NNP
60025	9557	2	,	,	,
60025	9557	3	(	(	-LRB-
60025	9557	4	raspberry	raspberry	NNP
60025	9557	5	,	,	,
60025	9557	6	)	)	-RRB-
60025	9557	7	320	320	CD
60025	9557	8	.	.	.
60025	9558	1	Cheese	cheese	NN
60025	9558	2	,	,	,
60025	9558	3	(	(	-LRB-
60025	9558	4	cottage	cottage	NN
60025	9558	5	,	,	,
60025	9558	6	)	)	-RRB-
60025	9558	7	386	386	CD
60025	9558	8	.	.	.
60025	9559	1	Cheese	cheese	NN
60025	9559	2	,	,	,
60025	9559	3	(	(	-LRB-
60025	9559	4	sage	sage	NN
60025	9559	5	,	,	,
60025	9559	6	)	)	-RRB-
60025	9559	7	385	385	CD
60025	9559	8	.	.	.
60025	9560	1	Cheese	cheese	NN
60025	9560	2	,	,	,
60025	9560	3	(	(	-LRB-
60025	9560	4	Stilton	Stilton	NNP
60025	9560	5	,	,	,
60025	9560	6	)	)	-RRB-
60025	9560	7	385	385	CD
60025	9560	8	.	.	.
60025	9561	1	Cheese	cheese	NN
60025	9561	2	,	,	,
60025	9561	3	to	to	TO
60025	9561	4	make	make	VB
60025	9561	5	,	,	,
60025	9561	6	382	382	CD
60025	9561	7	.	.	.
60025	9562	1	Cheesecake	cheesecake	NN
60025	9562	2	,	,	,
60025	9562	3	(	(	-LRB-
60025	9562	4	almond	almond	NNP
60025	9562	5	,	,	,
60025	9562	6	)	)	-RRB-
60025	9562	7	294	294	CD
60025	9562	8	.	.	.
60025	9563	1	Cheesecake	cheesecake	NN
60025	9563	2	,	,	,
60025	9563	3	(	(	-LRB-
60025	9563	4	common	common	JJ
60025	9563	5	,	,	,
60025	9563	6	)	)	-RRB-
60025	9563	7	295	295	CD
60025	9563	8	.	.	.
60025	9564	1	Cherries	cherry	NNS
60025	9564	2	,	,	,
60025	9564	3	(	(	-LRB-
60025	9564	4	dried	dry	VBN
60025	9564	5	,	,	,
60025	9564	6	)	)	-RRB-
60025	9564	7	270	270	CD
60025	9564	8	.	.	.
60025	9565	1	Cherries	cherry	NNS
60025	9565	2	,	,	,
60025	9565	3	preserved	preserve	VBN
60025	9565	4	,	,	,
60025	9565	5	268	268	CD
60025	9565	6	.	.	.
60025	9566	1	Cherry	cherry	NN
60025	9566	2	bounce	bounce	NN
60025	9566	3	,	,	,
60025	9566	4	398	398	CD
60025	9566	5	.	.	.
60025	9567	1	Cherry	cherry	NN
60025	9567	2	cordial	cordial	NN
60025	9567	3	,	,	,
60025	9567	4	451	451	CD
60025	9567	5	.	.	.
60025	9568	1	Cherry	cherry	NN
60025	9568	2	cordial	cordial	NN
60025	9568	3	,	,	,
60025	9568	4	451	451	CD
60025	9568	5	.	.	.
60025	9569	1	Cherry	cherry	NN
60025	9569	2	jam	jam	NN
60025	9569	3	,	,	,
60025	9569	4	270	270	CD
60025	9569	5	.	.	.
60025	9570	1	Cherry	cherry	NN
60025	9570	2	jelly	jelly	NN
60025	9570	3	,	,	,
60025	9570	4	269	269	CD
60025	9570	5	.	.	.
60025	9571	1	Cherry	cherry	NN
60025	9571	2	shrub	shrub	NN
60025	9571	3	,	,	,
60025	9571	4	398	398	CD
60025	9571	5	.	.	.
60025	9572	1	Chestnut	chestnut	NN
60025	9572	2	pudding	pudding	NN
60025	9572	3	,	,	,
60025	9572	4	289	289	CD
60025	9572	5	.	.	.
60025	9573	1	Chestnuts	chestnut	NNS
60025	9573	2	,	,	,
60025	9573	3	to	to	TO
60025	9573	4	roast	roast	VB
60025	9573	5	,	,	,
60025	9573	6	204	204	CD
60025	9573	7	.	.	.
60025	9574	1	Chicken	chicken	NN
60025	9574	2	broth	broth	NN
60025	9574	3	and	and	CC
60025	9574	4	panada	panada	NN
60025	9574	5	,	,	,
60025	9574	6	416	416	CD
60025	9574	7	.	.	.
60025	9575	1	Chicken	chicken	NN
60025	9575	2	croquets	croquet	NNS
60025	9575	3	and	and	CC
60025	9575	4	rissoles	rissole	NNS
60025	9575	5	,	,	,
60025	9575	6	143	143	CD
60025	9575	7	.	.	.
60025	9576	1	Chicken	chicken	NN
60025	9576	2	curry	curry	NN
60025	9576	3	,	,	,
60025	9576	4	146	146	CD
60025	9576	5	.	.	.
60025	9577	1	Chicken	chicken	NN
60025	9577	2	dumplings	dumpling	NNS
60025	9577	3	or	or	CC
60025	9577	4	puddings	pudding	NNS
60025	9577	5	,	,	,
60025	9577	6	309	309	CD
60025	9577	7	.	.	.
60025	9578	1	Chicken	chicken	NN
60025	9578	2	jelly	jelly	RB
60025	9578	3	,	,	,
60025	9578	4	411	411	CD
60025	9578	5	.	.	.
60025	9579	1	Chicken	chicken	NN
60025	9579	2	pie	pie	NN
60025	9579	3	,	,	,
60025	9579	4	144	144	CD
60025	9579	5	.	.	.
60025	9580	1	Chicken	chicken	NN
60025	9580	2	salad	salad	NN
60025	9580	3	,	,	,
60025	9580	4	(	(	-LRB-
60025	9580	5	French	French	NNP
60025	9580	6	,	,	,
60025	9580	7	)	)	-RRB-
60025	9580	8	481	481	CD
60025	9580	9	.	.	.
60025	9581	1	Chicken	chicken	NN
60025	9581	2	salad	salad	NN
60025	9581	3	,	,	,
60025	9581	4	147	147	CD
60025	9581	5	.	.	.
60025	9582	1	Chickens	Chickens	NNP
60025	9582	2	,	,	,
60025	9582	3	broiled	broil	VBN
60025	9582	4	,	,	,
60025	9582	5	142	142	CD
60025	9582	6	.	.	.
60025	9583	1	Chickens	Chickens	NNP
60025	9583	2	,	,	,
60025	9583	3	fricasseed	fricasseed	NN
60025	9583	4	,	,	,
60025	9583	5	143	143	CD
60025	9583	6	.	.	.
60025	9584	1	Chilblains	chilblain	NNS
60025	9584	2	,	,	,
60025	9584	3	remedy	remedy	NN
60025	9584	4	for	for	IN
60025	9584	5	,	,	,
60025	9584	6	420	420	CD
60025	9584	7	.	.	.
60025	9585	1	Chili	chili	NN
60025	9585	2	vinegar	vinegar	NN
60025	9585	3	,	,	,
60025	9585	4	180	180	CD
60025	9585	5	.	.	.
60025	9586	1	Chitterlings	chitterling	NNS
60025	9586	2	,	,	,
60025	9586	3	or	or	CC
60025	9586	4	calf	calf	NN
60025	9586	5	's	's	POS
60025	9586	6	tripe	tripe	NN
60025	9586	7	,	,	,
60025	9586	8	102	102	CD
60025	9586	9	.	.	.
60025	9587	1	Chocolate	chocolate	NN
60025	9587	2	custard	custard	NN
60025	9587	3	,	,	,
60025	9587	4	317	317	CD
60025	9587	5	.	.	.
60025	9588	1	Chocolate	chocolate	NN
60025	9588	2	,	,	,
60025	9588	3	to	to	TO
60025	9588	4	make	make	VB
60025	9588	5	,	,	,
60025	9588	6	387	387	CD
60025	9588	7	.	.	.
60025	9589	1	Chowder	Chowder	NNP
60025	9589	2	,	,	,
60025	9589	3	55	55	CD
60025	9589	4	.	.	.
60025	9590	1	Cider	cider	NN
60025	9590	2	cake	cake	NN
60025	9590	3	,	,	,
60025	9590	4	(	(	-LRB-
60025	9590	5	plain	plain	JJ
60025	9590	6	,	,	,
60025	9590	7	)	)	-RRB-
60025	9590	8	445	445	CD
60025	9590	9	.	.	.
60025	9591	1	Cider	cider	NN
60025	9591	2	cake	cake	NN
60025	9591	3	,	,	,
60025	9591	4	347	347	CD
60025	9591	5	.	.	.
60025	9592	1	Cider	cider	NN
60025	9592	2	vinegar	vinegar	NN
60025	9592	3	,	,	,
60025	9592	4	409	409	CD
60025	9592	5	.	.	.
60025	9593	1	Cider	cider	NN
60025	9593	2	wine	wine	NN
60025	9593	3	,	,	,
60025	9593	4	396	396	CD
60025	9593	5	.	.	.
60025	9594	1	Cider	cider	NN
60025	9594	2	,	,	,
60025	9594	3	(	(	-LRB-
60025	9594	4	mulled	mull	VBN
60025	9594	5	,	,	,
60025	9594	6	)	)	-RRB-
60025	9594	7	407	407	CD
60025	9594	8	.	.	.
60025	9595	1	Cinderellas	cinderella	NNS
60025	9595	2	,	,	,
60025	9595	3	or	or	CC
60025	9595	4	German	german	JJ
60025	9595	5	puffs	puff	NNS
60025	9595	6	,	,	,
60025	9595	7	297	297	CD
60025	9595	8	.	.	.
60025	9596	1	Cinnamon	cinnamon	JJ
60025	9596	2	cake	cake	NN
60025	9596	3	,	,	,
60025	9596	4	501	501	CD
60025	9596	5	.	.	.
60025	9597	1	Citron	Citron	NNP
60025	9597	2	cakes	cake	NNS
60025	9597	3	,	,	,
60025	9597	4	457	457	CD
60025	9597	5	.	.	.
60025	9598	1	Citron	Citron	NNP
60025	9598	2	melon	melon	NN
60025	9598	3	slices	slice	NNS
60025	9598	4	,	,	,
60025	9598	5	269	269	CD
60025	9598	6	.	.	.
60025	9599	1	Citrons	citron	NNS
60025	9599	2	,	,	,
60025	9599	3	to	to	TO
60025	9599	4	preserve	preserve	VB
60025	9599	5	,	,	,
60025	9599	6	234	234	CD
60025	9599	7	.	.	.
60025	9600	1	Clam	Clam	NNP
60025	9600	2	soup	soup	NN
60025	9600	3	,	,	,
60025	9600	4	(	(	-LRB-
60025	9600	5	fine	fine	JJ
60025	9600	6	,	,	,
60025	9600	7	)	)	-RRB-
60025	9600	8	486	486	CD
60025	9600	9	.	.	.
60025	9601	1	Clam	Clam	NNP
60025	9601	2	soup	soup	NN
60025	9601	3	,	,	,
60025	9601	4	(	(	-LRB-
60025	9601	5	plain	plain	JJ
60025	9601	6	,	,	,
60025	9601	7	)	)	-RRB-
60025	9601	8	40	40	CD
60025	9601	9	.	.	.
60025	9602	1	Clam	Clam	NNP
60025	9602	2	soup	soup	NN
60025	9602	3	,	,	,
60025	9602	4	39	39	CD
60025	9602	5	.	.	.
60025	9603	1	Clams	clam	NNS
60025	9603	2	,	,	,
60025	9603	3	(	(	-LRB-
60025	9603	4	baked	baked	NNP
60025	9603	5	,	,	,
60025	9603	6	)	)	-RRB-
60025	9603	7	486	486	CD
60025	9603	8	.	.	.
60025	9604	1	Clotted	clot	VBN
60025	9604	2	cream	cream	NN
60025	9604	3	,	,	,
60025	9604	4	321	321	CD
60025	9604	5	.	.	.
60025	9605	1	Clove	Clove	NNP
60025	9605	2	cakes	cake	NNS
60025	9605	3	,	,	,
60025	9605	4	460	460	CD
60025	9605	5	.	.	.
60025	9606	1	Cocoa	cocoa	NN
60025	9606	2	shells	shell	NNS
60025	9606	3	,	,	,
60025	9606	4	to	to	TO
60025	9606	5	boil	boil	VB
60025	9606	6	,	,	,
60025	9606	7	418	418	CD
60025	9606	8	.	.	.
60025	9607	1	Cocoa	cocoa	NN
60025	9607	2	,	,	,
60025	9607	3	to	to	TO
60025	9607	4	prepare	prepare	VB
60025	9607	5	,	,	,
60025	9607	6	418	418	CD
60025	9607	7	.	.	.
60025	9608	1	Cocoa	Cocoa	NNP
60025	9608	2	-	-	HYPH
60025	9608	3	nut	nut	NNP
60025	9608	4	cakes	cake	NNS
60025	9608	5	,	,	,
60025	9608	6	(	(	-LRB-
60025	9608	7	white	white	JJ
60025	9608	8	,	,	,
60025	9608	9	)	)	-RRB-
60025	9608	10	353	353	CD
60025	9608	11	.	.	.
60025	9609	1	Cocoa	Cocoa	NNP
60025	9609	2	-	-	HYPH
60025	9609	3	nut	nut	NNP
60025	9609	4	cakes	cake	NNS
60025	9609	5	,	,	,
60025	9609	6	347	347	CD
60025	9609	7	.	.	.
60025	9610	1	Cocoa	Cocoa	NNP
60025	9610	2	-	-	HYPH
60025	9610	3	nut	nut	NNP
60025	9610	4	candy	candy	NN
60025	9610	5	,	,	,
60025	9610	6	491	491	CD
60025	9610	7	.	.	.
60025	9611	1	Cocoa	Cocoa	NNP
60025	9611	2	-	-	HYPH
60025	9611	3	nut	nut	NNP
60025	9611	4	custard	custard	NNP
60025	9611	5	,	,	,
60025	9611	6	baked	baked	NNP
60025	9611	7	,	,	,
60025	9611	8	317	317	CD
60025	9611	9	.	.	.
60025	9612	1	Cocoa	Cocoa	NNP
60025	9612	2	-	-	HYPH
60025	9612	3	nut	nut	NNP
60025	9612	4	custard	custard	NNP
60025	9612	5	,	,	,
60025	9612	6	boiled	boil	VBN
60025	9612	7	,	,	,
60025	9612	8	317	317	CD
60025	9612	9	.	.	.
60025	9613	1	Cocoa	Cocoa	NNP
60025	9613	2	-	-	HYPH
60025	9613	3	nut	nut	NNP
60025	9613	4	jumbles	jumble	NNS
60025	9613	5	,	,	,
60025	9613	6	353	353	CD
60025	9613	7	.	.	.
60025	9614	1	Cocoa	Cocoa	NNP
60025	9614	2	-	-	HYPH
60025	9614	3	nut	nut	NNP
60025	9614	4	maccaroons	maccaroon	NNS
60025	9614	5	,	,	,
60025	9614	6	352	352	CD
60025	9614	7	.	.	.
60025	9615	1	Cocoa	Cocoa	NNP
60025	9615	2	-	-	HYPH
60025	9615	3	nut	nut	NNP
60025	9615	4	pudding	pudding	NN
60025	9615	5	,	,	,
60025	9615	6	(	(	-LRB-
60025	9615	7	West	West	NNP
60025	9615	8	India	India	NNP
60025	9615	9	,	,	,
60025	9615	10	)	)	-RRB-
60025	9615	11	464	464	CD
60025	9615	12	.	.	.
60025	9616	1	Cocoa	Cocoa	NNP
60025	9616	2	-	-	HYPH
60025	9616	3	nut	nut	NNP
60025	9616	4	pudding	pudding	NN
60025	9616	5	,	,	,
60025	9616	6	287	287	CD
60025	9616	7	.	.	.
60025	9617	1	Cocoa	Cocoa	NNP
60025	9617	2	-	-	HYPH
60025	9617	3	nut	nut	NNP
60025	9617	4	pudding	pudding	NN
60025	9617	5	,	,	,
60025	9617	6	another	another	DT
60025	9617	7	way	way	NN
60025	9617	8	,	,	,
60025	9617	9	287	287	CD
60025	9617	10	.	.	.
60025	9618	1	Codfish	Codfish	NNP
60025	9618	2	,	,	,
60025	9618	3	(	(	-LRB-
60025	9618	4	fresh	fresh	JJ
60025	9618	5	,	,	,
60025	9618	6	)	)	-RRB-
60025	9618	7	to	to	TO
60025	9618	8	boil	boil	VB
60025	9618	9	another	another	DT
60025	9618	10	way	way	NN
60025	9618	11	,	,	,
60025	9618	12	50	50	CD
60025	9618	13	.	.	.
60025	9619	1	Codfish	Codfish	NNP
60025	9619	2	,	,	,
60025	9619	3	(	(	-LRB-
60025	9619	4	fresh	fresh	JJ
60025	9619	5	,	,	,
60025	9619	6	)	)	-RRB-
60025	9619	7	to	to	TO
60025	9619	8	boil	boil	VB
60025	9619	9	,	,	,
60025	9619	10	50	50	CD
60025	9619	11	.	.	.
60025	9620	1	Codfish	codfish	JJ
60025	9620	2	,	,	,
60025	9620	3	salt	salt	NN
60025	9620	4	,	,	,
60025	9620	5	to	to	TO
60025	9620	6	boil	boil	VB
60025	9620	7	,	,	,
60025	9620	8	49	49	CD
60025	9620	9	.	.	.
60025	9621	1	Coffee	coffee	NN
60025	9621	2	custard	custard	NN
60025	9621	3	,	,	,
60025	9621	4	472	472	CD
60025	9621	5	.	.	.
60025	9622	1	Coffee	coffee	NN
60025	9622	2	,	,	,
60025	9622	3	(	(	-LRB-
60025	9622	4	French	French	NNP
60025	9622	5	,	,	,
60025	9622	6	)	)	-RRB-
60025	9622	7	390	390	CD
60025	9622	8	.	.	.
60025	9623	1	Coffee	coffee	NN
60025	9623	2	,	,	,
60025	9623	3	to	to	TO
60025	9623	4	make	make	VB
60025	9623	5	,	,	,
60025	9623	6	389	389	CD
60025	9623	7	.	.	.
60025	9624	1	Cold	cold	JJ
60025	9624	2	cream	cream	NN
60025	9624	3	,	,	,
60025	9624	4	426	426	CD
60025	9624	5	.	.	.
60025	9625	1	Cold	cold	JJ
60025	9625	2	slaw	slaw	NN
60025	9625	3	,	,	,
60025	9625	4	226	226	CD
60025	9625	5	.	.	.
60025	9626	1	Cold	cold	JJ
60025	9626	2	sweet	sweet	JJ
60025	9626	3	sauce	sauce	NN
60025	9626	4	,	,	,
60025	9626	5	170	170	CD
60025	9626	6	.	.	.
60025	9627	1	Cologne	cologne	NN
60025	9627	2	water	water	NN
60025	9627	3	,	,	,
60025	9627	4	423	423	CD
60025	9627	5	.	.	.
60025	9628	1	Colouring	colour	VBG
60025	9628	2	for	for	IN
60025	9628	3	confectionary	confectionary	JJ
60025	9628	4	,	,	,
60025	9628	5	333	333	CD
60025	9628	6	.	.	.
60025	9629	1	Connecticut	Connecticut	NNP
60025	9629	2	loaf	loaf	NN
60025	9629	3	cake	cake	NN
60025	9629	4	,	,	,
60025	9629	5	459	459	CD
60025	9629	6	.	.	.
60025	9630	1	Cookies	cookie	NNS
60025	9630	2	,	,	,
60025	9630	3	(	(	-LRB-
60025	9630	4	fine	fine	JJ
60025	9630	5	,	,	,
60025	9630	6	)	)	-RRB-
60025	9630	7	461	461	CD
60025	9630	8	.	.	.
60025	9631	1	Corn	corn	NN
60025	9631	2	starch	starch	NN
60025	9631	3	blancmange	blancmange	NN
60025	9631	4	,	,	,
60025	9631	5	500	500	CD
60025	9631	6	.	.	.
60025	9632	1	Corn	corn	NN
60025	9632	2	,	,	,
60025	9632	3	(	(	-LRB-
60025	9632	4	green	green	JJ
60025	9632	5	,	,	,
60025	9632	6	)	)	-RRB-
60025	9632	7	pudding	pudding	NN
60025	9632	8	,	,	,
60025	9632	9	290	290	CD
60025	9632	10	.	.	.
60025	9633	1	Corn	corn	NN
60025	9633	2	,	,	,
60025	9633	3	(	(	-LRB-
60025	9633	4	Indian	Indian	NNP
60025	9633	5	,	,	,
60025	9633	6	)	)	-RRB-
60025	9633	7	to	to	TO
60025	9633	8	boil	boil	VB
60025	9633	9	,	,	,
60025	9633	10	192	192	CD
60025	9633	11	.	.	.
60025	9634	1	Corns	corn	NNS
60025	9634	2	,	,	,
60025	9634	3	remedy	remedy	NN
60025	9634	4	for	for	IN
60025	9634	5	,	,	,
60025	9634	6	421	421	CD
60025	9634	7	.	.	.
60025	9635	1	Cosmetic	cosmetic	JJ
60025	9635	2	paste	paste	NN
60025	9635	3	,	,	,
60025	9635	4	427	427	CD
60025	9635	5	.	.	.
60025	9636	1	Crab	crab	NN
60025	9636	2	-	-	HYPH
60025	9636	3	apples	apple	NNS
60025	9636	4	,	,	,
60025	9636	5	(	(	-LRB-
60025	9636	6	green	green	JJ
60025	9636	7	,	,	,
60025	9636	8	)	)	-RRB-
60025	9636	9	to	to	TO
60025	9636	10	preserve	preserve	VB
60025	9636	11	,	,	,
60025	9636	12	254	254	CD
60025	9636	13	.	.	.
60025	9637	1	Crab	crab	NN
60025	9637	2	-	-	HYPH
60025	9637	3	apples	apple	NNS
60025	9637	4	,	,	,
60025	9637	5	(	(	-LRB-
60025	9637	6	red	red	NNP
60025	9637	7	,	,	,
60025	9637	8	)	)	-RRB-
60025	9637	9	to	to	TO
60025	9637	10	preserve	preserve	VB
60025	9637	11	,	,	,
60025	9637	12	255	255	CD
60025	9637	13	.	.	.
60025	9638	1	Crabs	Crabs	NNP
60025	9638	2	,	,	,
60025	9638	3	(	(	-LRB-
60025	9638	4	cold	cold	JJ
60025	9638	5	,	,	,
60025	9638	6	)	)	-RRB-
60025	9638	7	65	65	CD
60025	9638	8	.	.	.
60025	9639	1	Crabs	Crabs	NNP
60025	9639	2	,	,	,
60025	9639	3	(	(	-LRB-
60025	9639	4	hot	hot	JJ
60025	9639	5	,	,	,
60025	9639	6	)	)	-RRB-
60025	9639	7	65	65	CD
60025	9639	8	.	.	.
60025	9640	1	Crabs	Crabs	NNP
60025	9640	2	,	,	,
60025	9640	3	(	(	-LRB-
60025	9640	4	soft	soft	JJ
60025	9640	5	,	,	,
60025	9640	6	)	)	-RRB-
60025	9640	7	66	66	CD
60025	9640	8	.	.	.
60025	9641	1	Cranberries	cranberry	NNS
60025	9641	2	,	,	,
60025	9641	3	to	to	TO
60025	9641	4	preserve	preserve	VB
60025	9641	5	,	,	,
60025	9641	6	264	264	CD
60025	9641	7	.	.	.
60025	9642	1	Cranberry	cranberry	NN
60025	9642	2	sauce	sauce	NN
60025	9642	3	,	,	,
60025	9642	4	169	169	CD
60025	9642	5	.	.	.
60025	9643	1	Cream	cream	NN
60025	9643	2	cake	cake	NN
60025	9643	3	,	,	,
60025	9643	4	372	372	CD
60025	9643	5	.	.	.
60025	9644	1	Cream	cream	NN
60025	9644	2	cheese	cheese	NN
60025	9644	3	,	,	,
60025	9644	4	447	447	CD
60025	9644	5	.	.	.
60025	9645	1	Cream	cream	NN
60025	9645	2	sauce	sauce	NN
60025	9645	3	,	,	,
60025	9645	4	170	170	CD
60025	9645	5	.	.	.
60025	9646	1	Cream	cream	NN
60025	9646	2	,	,	,
60025	9646	3	(	(	-LRB-
60025	9646	4	lemon	lemon	NN
60025	9646	5	,	,	,
60025	9646	6	)	)	-RRB-
60025	9646	7	321	321	CD
60025	9646	8	.	.	.
60025	9647	1	Cream	cream	NN
60025	9647	2	,	,	,
60025	9647	3	(	(	-LRB-
60025	9647	4	orange	orange	UH
60025	9647	5	,	,	,
60025	9647	6	)	)	-RRB-
60025	9647	7	321	321	CD
60025	9647	8	.	.	.
60025	9648	1	Cream	cream	NN
60025	9648	2	,	,	,
60025	9648	3	to	to	TO
60025	9648	4	preserve	preserve	VB
60025	9648	5	,	,	,
60025	9648	6	322	322	CD
60025	9648	7	.	.	.
60025	9649	1	Croquant	croquant	JJ
60025	9649	2	cake	cake	NN
60025	9649	3	,	,	,
60025	9649	4	478	478	CD
60025	9649	5	.	.	.
60025	9650	1	Cucumbers	cucumber	NNS
60025	9650	2	,	,	,
60025	9650	3	(	(	-LRB-
60025	9650	4	preserved	preserve	VBN
60025	9650	5	,	,	,
60025	9650	6	)	)	-RRB-
60025	9650	7	442	442	CD
60025	9650	8	.	.	.
60025	9651	1	Cucumbers	cucumber	NNS
60025	9651	2	,	,	,
60025	9651	3	to	to	TO
60025	9651	4	dress	dress	VB
60025	9651	5	raw	raw	JJ
60025	9651	6	,	,	,
60025	9651	7	194	194	CD
60025	9651	8	.	.	.
60025	9652	1	Cucumbers	cucumber	NNS
60025	9652	2	,	,	,
60025	9652	3	to	to	TO
60025	9652	4	fry	fry	VB
60025	9652	5	,	,	,
60025	9652	6	194	194	CD
60025	9652	7	.	.	.
60025	9653	1	Cucumbers	cucumber	NNS
60025	9653	2	,	,	,
60025	9653	3	to	to	TO
60025	9653	4	pickle	pickle	VB
60025	9653	5	,	,	,
60025	9653	6	213	213	CD
60025	9653	7	.	.	.
60025	9654	1	Cup	Cup	NNP
60025	9654	2	cake	cake	NN
60025	9654	3	,	,	,
60025	9654	4	(	(	-LRB-
60025	9654	5	Indian	Indian	NNP
60025	9654	6	,	,	,
60025	9654	7	)	)	-RRB-
60025	9654	8	462	462	CD
60025	9654	9	.	.	.
60025	9655	1	Cup	Cup	NNP
60025	9655	2	cake	cake	NN
60025	9655	3	,	,	,
60025	9655	4	354	354	CD
60025	9655	5	.	.	.
60025	9656	1	Curaçoa	Curaçoa	NNP
60025	9656	2	,	,	,
60025	9656	3	435	435	CD
60025	9656	4	.	.	.
60025	9657	1	Curds	curd	NNS
60025	9657	2	and	and	CC
60025	9657	3	whey	whey	NN
60025	9657	4	,	,	,
60025	9657	5	322	322	CD
60025	9657	6	.	.	.
60025	9658	1	Currant	currant	NN
60025	9658	2	jelly	jelly	NN
60025	9658	3	,	,	,
60025	9658	4	(	(	-LRB-
60025	9658	5	black	black	JJ
60025	9658	6	,	,	,
60025	9658	7	)	)	-RRB-
60025	9658	8	265	265	CD
60025	9658	9	.	.	.
60025	9659	1	Currant	currant	NN
60025	9659	2	jelly	jelly	NN
60025	9659	3	,	,	,
60025	9659	4	(	(	-LRB-
60025	9659	5	red	red	NNP
60025	9659	6	,	,	,
60025	9659	7	)	)	-RRB-
60025	9659	8	264	264	CD
60025	9659	9	.	.	.
60025	9660	1	Currant	currant	NN
60025	9660	2	jelly	jelly	NN
60025	9660	3	,	,	,
60025	9660	4	(	(	-LRB-
60025	9660	5	white	white	JJ
60025	9660	6	,	,	,
60025	9660	7	)	)	-RRB-
60025	9660	8	265	265	CD
60025	9660	9	.	.	.
60025	9661	1	Currant	currant	JJ
60025	9661	2	shrub	shrub	NN
60025	9661	3	,	,	,
60025	9661	4	397	397	CD
60025	9661	5	.	.	.
60025	9662	1	Currant	currant	JJ
60025	9662	2	wine	wine	NN
60025	9662	3	,	,	,
60025	9662	4	394	394	CD
60025	9662	5	.	.	.
60025	9663	1	Custard	custard	JJ
60025	9663	2	cakes	cake	NNS
60025	9663	3	,	,	,
60025	9663	4	448	448	CD
60025	9663	5	.	.	.
60025	9664	1	Custard	custard	JJ
60025	9664	2	pudding	pudding	NN
60025	9664	3	,	,	,
60025	9664	4	300	300	CD
60025	9664	5	.	.	.
60025	9665	1	Custard	Custard	NNP
60025	9665	2	,	,	,
60025	9665	3	(	(	-LRB-
60025	9665	4	boiled	boil	VBN
60025	9665	5	,	,	,
60025	9665	6	)	)	-RRB-
60025	9665	7	314	314	CD
60025	9665	8	.	.	.
60025	9666	1	Custard	Custard	NNP
60025	9666	2	,	,	,
60025	9666	3	(	(	-LRB-
60025	9666	4	plain	plain	JJ
60025	9666	5	,	,	,
60025	9666	6	)	)	-RRB-
60025	9666	7	313	313	CD
60025	9666	8	.	.	.
60025	9667	1	Custard	Custard	NNP
60025	9667	2	,	,	,
60025	9667	3	(	(	-LRB-
60025	9667	4	rice	rice	NN
60025	9667	5	,	,	,
60025	9667	6	)	)	-RRB-
60025	9667	7	314	314	CD
60025	9667	8	.	.	.
60025	9668	1	Custard	Custard	NNP
60025	9668	2	,	,	,
60025	9668	3	(	(	-LRB-
60025	9668	4	soft	soft	JJ
60025	9668	5	,	,	,
60025	9668	6	)	)	-RRB-
60025	9668	7	314	314	CD
60025	9668	8	.	.	.
60025	9669	1	Dough	dough	NN
60025	9669	2	nuts	nut	NNS
60025	9669	3	,	,	,
60025	9669	4	358	358	CD
60025	9669	5	.	.	.
60025	9670	1	Ducks	duck	NNS
60025	9670	2	,	,	,
60025	9670	3	to	to	IN
60025	9670	4	hash	hash	NN
60025	9670	5	,	,	,
60025	9670	6	150	150	CD
60025	9670	7	.	.	.
60025	9671	1	Ducks	duck	NNS
60025	9671	2	,	,	,
60025	9671	3	to	to	TO
60025	9671	4	roast	roast	VB
60025	9671	5	,	,	,
60025	9671	6	149	149	CD
60025	9671	7	.	.	.
60025	9672	1	Ducks	duck	NNS
60025	9672	2	,	,	,
60025	9672	3	to	to	IN
60025	9672	4	stew	stew	NNP
60025	9672	5	,	,	,
60025	9672	6	150	150	CD
60025	9672	7	.	.	.
60025	9673	1	Dumplings	dumpling	NNS
60025	9673	2	,	,	,
60025	9673	3	(	(	-LRB-
60025	9673	4	apple	apple	NNP
60025	9673	5	,	,	,
60025	9673	6	)	)	-RRB-
60025	9673	7	307	307	CD
60025	9673	8	.	.	.
60025	9674	1	Dumplings	dumpling	NNS
60025	9674	2	,	,	,
60025	9674	3	(	(	-LRB-
60025	9674	4	fine	fine	JJ
60025	9674	5	suet	suet	NN
60025	9674	6	,	,	,
60025	9674	7	)	)	-RRB-
60025	9674	8	309	309	CD
60025	9674	9	.	.	.
60025	9675	1	Dumplings	dumpling	NNS
60025	9675	2	,	,	,
60025	9675	3	(	(	-LRB-
60025	9675	4	Indian	indian	JJ
60025	9675	5	,	,	,
60025	9675	6	)	)	-RRB-
60025	9675	7	310	310	CD
60025	9675	8	.	.	.
60025	9676	1	Dumplings	dumpling	NNS
60025	9676	2	,	,	,
60025	9676	3	(	(	-LRB-
60025	9676	4	light	light	NN
60025	9676	5	,	,	,
60025	9676	6	)	)	-RRB-
60025	9676	7	311	311	CD
60025	9676	8	.	.	.
60025	9677	1	Dumplings	dumpling	NNS
60025	9677	2	,	,	,
60025	9677	3	(	(	-LRB-
60025	9677	4	plain	plain	JJ
60025	9677	5	suet	suet	NN
60025	9677	6	,	,	,
60025	9677	7	)	)	-RRB-
60025	9677	8	310	310	CD
60025	9677	9	.	.	.
60025	9678	1	Durable	durable	JJ
60025	9678	2	ink	ink	NN
60025	9678	3	,	,	,
60025	9678	4	429	429	CD
60025	9678	5	.	.	.
60025	9679	1	Durable	durable	JJ
60025	9679	2	ink	ink	NN
60025	9679	3	,	,	,
60025	9679	4	another	another	DT
60025	9679	5	way	way	NN
60025	9679	6	,	,	,
60025	9679	7	430	430	CD
60025	9679	8	.	.	.
60025	9680	1	Eastern	eastern	JJ
60025	9680	2	pudding	pudding	NN
60025	9680	3	,	,	,
60025	9680	4	306	306	CD
60025	9680	5	.	.	.
60025	9681	1	Egg	egg	NN
60025	9681	2	nogg	nogg	NN
60025	9681	3	,	,	,
60025	9681	4	407	407	CD
60025	9681	5	.	.	.
60025	9682	1	Egg	egg	NN
60025	9682	2	plant	plant	NN
60025	9682	3	,	,	,
60025	9682	4	stuffed	stuff	VBD
60025	9682	5	,	,	,
60025	9682	6	194	194	CD
60025	9682	7	.	.	.
60025	9683	1	Egg	egg	NN
60025	9683	2	plant	plant	NN
60025	9683	3	,	,	,
60025	9683	4	to	to	TO
60025	9683	5	fry	fry	VB
60025	9683	6	,	,	,
60025	9683	7	193	193	CD
60025	9683	8	.	.	.
60025	9684	1	Egg	egg	NN
60025	9684	2	plant	plant	NN
60025	9684	3	,	,	,
60025	9684	4	to	to	IN
60025	9684	5	stew	stew	NNP
60025	9684	6	,	,	,
60025	9684	7	193	193	CD
60025	9684	8	.	.	.
60025	9685	1	Egg	egg	NN
60025	9685	2	sauce	sauce	NN
60025	9685	3	,	,	,
60025	9685	4	167	167	CD
60025	9685	5	.	.	.
60025	9686	1	Eggs	egg	NNS
60025	9686	2	with	with	IN
60025	9686	3	ham	ham	NN
60025	9686	4	,	,	,
60025	9686	5	123	123	CD
60025	9686	6	.	.	.
60025	9687	1	Eggs	egg	NNS
60025	9687	2	,	,	,
60025	9687	3	raw	raw	JJ
60025	9687	4	,	,	,
60025	9687	5	419	419	CD
60025	9687	6	.	.	.
60025	9688	1	Eggs	egg	NNS
60025	9688	2	,	,	,
60025	9688	3	to	to	TO
60025	9688	4	boil	boil	VB
60025	9688	5	for	for	IN
60025	9688	6	breakfast	breakfast	NN
60025	9688	7	,	,	,
60025	9688	8	207	207	CD
60025	9688	9	.	.	.
60025	9689	1	Eggs	egg	NNS
60025	9689	2	,	,	,
60025	9689	3	to	to	IN
60025	9689	4	fricassee	fricassee	NNP
60025	9689	5	,	,	,
60025	9689	6	208	208	CD
60025	9689	7	.	.	.
60025	9690	1	Eggs	egg	NNS
60025	9690	2	,	,	,
60025	9690	3	to	to	TO
60025	9690	4	keep	keep	VB
60025	9690	5	,	,	,
60025	9690	6	206	206	CD
60025	9690	7	.	.	.
60025	9691	1	Eggs	egg	NNS
60025	9691	2	,	,	,
60025	9691	3	to	to	TO
60025	9691	4	pack	pack	VB
60025	9691	5	,	,	,
60025	9691	6	268	268	CD
60025	9691	7	.	.	.
60025	9692	1	Eggs	egg	NNS
60025	9692	2	,	,	,
60025	9692	3	to	to	TO
60025	9692	4	pickle	pickle	VB
60025	9692	5	,	,	,
60025	9692	6	432	432	CD
60025	9692	7	.	.	.
60025	9693	1	Elder	elder	NN
60025	9693	2	-	-	HYPH
60025	9693	3	berry	berry	NN
60025	9693	4	wine	wine	NN
60025	9693	5	,	,	,
60025	9693	6	395	395	CD
60025	9693	7	.	.	.
60025	9694	1	Elder	elder	NN
60025	9694	2	-	-	HYPH
60025	9694	3	flower	flower	NN
60025	9694	4	wine	wine	NN
60025	9694	5	,	,	,
60025	9694	6	396	396	CD
60025	9694	7	.	.	.
60025	9695	1	Election	election	NN
60025	9695	2	cake	cake	NN
60025	9695	3	,	,	,
60025	9695	4	348	348	CD
60025	9695	5	.	.	.
60025	9696	1	Essence	essence	NN
60025	9696	2	of	of	IN
60025	9696	3	lemon	lemon	NN
60025	9696	4	peel	peel	NN
60025	9696	5	,	,	,
60025	9696	6	408	408	CD
60025	9696	7	.	.	.
60025	9697	1	Essence	essence	NN
60025	9697	2	of	of	IN
60025	9697	3	peppermint	peppermint	NN
60025	9697	4	,	,	,
60025	9697	5	419	419	CD
60025	9697	6	.	.	.
60025	9698	1	Eve	Eve	NNP
60025	9698	2	's	's	POS
60025	9698	3	pudding	pudding	NN
60025	9698	4	,	,	,
60025	9698	5	296	296	CD
60025	9698	6	.	.	.
60025	9699	1	Family	family	NN
60025	9699	2	soup	soup	NN
60025	9699	3	,	,	,
60025	9699	4	15	15	CD
60025	9699	5	.	.	.
60025	9700	1	Farina	Farina	NNP
60025	9700	2	,	,	,
60025	9700	3	502	502	CD
60025	9700	4	.	.	.
60025	9701	1	Federal	federal	JJ
60025	9701	2	cakes	cake	NNS
60025	9701	3	,	,	,
60025	9701	4	350	350	CD
60025	9701	5	.	.	.
60025	9702	1	Figs	fig	NNS
60025	9702	2	,	,	,
60025	9702	3	(	(	-LRB-
60025	9702	4	preserved	preserve	VBN
60025	9702	5	,	,	,
60025	9702	6	)	)	-RRB-
60025	9702	7	493	493	CD
60025	9702	8	.	.	.
60025	9703	1	Flannel	Flannel	NNP
60025	9703	2	cakes	cake	NNS
60025	9703	3	,	,	,
60025	9703	4	367	367	CD
60025	9703	5	.	.	.
60025	9704	1	Flax	flax	NN
60025	9704	2	-	-	HYPH
60025	9704	3	seed	seed	NN
60025	9704	4	lemonade	lemonade	NN
60025	9704	5	,	,	,
60025	9704	6	418	418	CD
60025	9704	7	.	.	.
60025	9705	1	Floating	float	VBG
60025	9705	2	island	island	NN
60025	9705	3	,	,	,
60025	9705	4	320	320	CD
60025	9705	5	.	.	.
60025	9706	1	Flour	flour	NN
60025	9706	2	hasty	hasty	NN
60025	9706	3	-	-	HYPH
60025	9706	4	pudding	pudding	NN
60025	9706	5	,	,	,
60025	9706	6	301	301	CD
60025	9706	7	.	.	.
60025	9707	1	Flour	flour	NN
60025	9707	2	,	,	,
60025	9707	3	to	to	IN
60025	9707	4	brown	brown	NNP
60025	9707	5	,	,	,
60025	9707	6	163	163	CD
60025	9707	7	.	.	.
60025	9708	1	Force	force	NN
60025	9708	2	-	-	HYPH
60025	9708	3	meat	meat	NN
60025	9708	4	balls	ball	NNS
60025	9708	5	,	,	,
60025	9708	6	161	161	CD
60025	9708	7	.	.	.
60025	9709	1	Fowls	Fowls	NNP
60025	9709	2	,	,	,
60025	9709	3	to	to	TO
60025	9709	4	boil	boil	VB
60025	9709	5	,	,	,
60025	9709	6	141	141	CD
60025	9709	7	.	.	.
60025	9710	1	Fowls	Fowls	NNP
60025	9710	2	,	,	,
60025	9710	3	to	to	TO
60025	9710	4	roast	roast	VB
60025	9710	5	,	,	,
60025	9710	6	142	142	CD
60025	9710	7	.	.	.
60025	9711	1	Fox	Fox	NNP
60025	9711	2	-	-	HYPH
60025	9711	3	grape	grape	NN
60025	9711	4	shrub	shrub	NN
60025	9711	5	,	,	,
60025	9711	6	397	397	CD
60025	9711	7	.	.	.
60025	9712	1	Fresh	fresh	JJ
60025	9712	2	eggs	egg	NNS
60025	9712	3	,	,	,
60025	9712	4	(	(	-LRB-
60025	9712	5	to	to	TO
60025	9712	6	keep	keep	VB
60025	9712	7	,	,	,
60025	9712	8	)	)	-RRB-
60025	9712	9	488	488	CD
60025	9712	10	.	.	.
60025	9713	1	Friar	Friar	NNP
60025	9713	2	's	's	POS
60025	9713	3	chicken	chicken	NN
60025	9713	4	,	,	,
60025	9713	5	36	36	CD
60025	9713	6	.	.	.
60025	9714	1	Fritters	fritter	NNS
60025	9714	2	,	,	,
60025	9714	3	(	(	-LRB-
60025	9714	4	apple	apple	NNP
60025	9714	5	,	,	,
60025	9714	6	)	)	-RRB-
60025	9714	7	312	312	CD
60025	9714	8	.	.	.
60025	9715	1	Fritters	fritter	NNS
60025	9715	2	,	,	,
60025	9715	3	(	(	-LRB-
60025	9715	4	plain	plain	JJ
60025	9715	5	,	,	,
60025	9715	6	)	)	-RRB-
60025	9715	7	311	311	CD
60025	9715	8	.	.	.
60025	9716	1	Frosted	frost	VBN
60025	9716	2	fruit	fruit	NN
60025	9716	3	,	,	,
60025	9716	4	271	271	CD
60025	9716	5	.	.	.
60025	9717	1	Frozen	frozen	JJ
60025	9717	2	custard	custard	NN
60025	9717	3	,	,	,
60025	9717	4	450	450	CD
60025	9717	5	.	.	.
60025	9718	1	Frozen	frozen	JJ
60025	9718	2	meat	meat	NN
60025	9718	3	,	,	,
60025	9718	4	(	(	-LRB-
60025	9718	5	to	to	IN
60025	9718	6	thaw	thaw	NNP
60025	9718	7	,	,	,
60025	9718	8	)	)	-RRB-
60025	9718	9	502	502	CD
60025	9718	10	.	.	.
60025	9719	1	Fruit	Fruit	NNP
60025	9719	2	queen	queen	NN
60025	9719	3	-	-	HYPH
60025	9719	4	cakes	cake	NNS
60025	9719	5	,	,	,
60025	9719	6	342	342	CD
60025	9719	7	.	.	.
60025	9720	1	Gelatine	gelatine	NN
60025	9720	2	jelly	jelly	NN
60025	9720	3	,	,	,
60025	9720	4	465	465	CD
60025	9720	5	.	.	.
60025	9721	1	General	general	JJ
60025	9721	2	sauce	sauce	NN
60025	9721	3	,	,	,
60025	9721	4	173	173	CD
60025	9721	5	.	.	.
60025	9722	1	Gherkins	gherkin	NNS
60025	9722	2	,	,	,
60025	9722	3	to	to	TO
60025	9722	4	pickle	pickle	VB
60025	9722	5	,	,	,
60025	9722	6	214	214	CD
60025	9722	7	.	.	.
60025	9723	1	Giblet	giblet	JJ
60025	9723	2	soup	soup	NN
60025	9723	3	,	,	,
60025	9723	4	438	438	CD
60025	9723	5	.	.	.
60025	9724	1	Ginger	ginger	NN
60025	9724	2	beer	beer	NN
60025	9724	3	,	,	,
60025	9724	4	391	391	CD
60025	9724	5	.	.	.
60025	9725	1	Ginger	Ginger	NNP
60025	9725	2	plum	plum	NN
60025	9725	3	-	-	HYPH
60025	9725	4	cake	cake	NN
60025	9725	5	,	,	,
60025	9725	6	364	364	CD
60025	9725	7	.	.	.
60025	9726	1	Ginger	ginger	NN
60025	9726	2	,	,	,
60025	9726	3	to	to	TO
60025	9726	4	preserve	preserve	VB
60025	9726	5	,	,	,
60025	9726	6	233	233	CD
60025	9726	7	.	.	.
60025	9727	1	Gingerbread	Gingerbread	NNP
60025	9727	2	nuts	nut	NNS
60025	9727	3	,	,	,
60025	9727	4	363	363	CD
60025	9727	5	.	.	.
60025	9728	1	Gingerbread	Gingerbread	NNP
60025	9728	2	,	,	,
60025	9728	3	(	(	-LRB-
60025	9728	4	common	common	JJ
60025	9728	5	,	,	,
60025	9728	6	)	)	-RRB-
60025	9728	7	362	362	CD
60025	9728	8	.	.	.
60025	9729	1	Gingerbread	Gingerbread	NNP
60025	9729	2	,	,	,
60025	9729	3	(	(	-LRB-
60025	9729	4	Franklin	Franklin	NNP
60025	9729	5	,	,	,
60025	9729	6	)	)	-RRB-
60025	9729	7	364	364	CD
60025	9729	8	.	.	.
60025	9730	1	Gingerbread	Gingerbread	NNP
60025	9730	2	,	,	,
60025	9730	3	(	(	-LRB-
60025	9730	4	soft	soft	JJ
60025	9730	5	,	,	,
60025	9730	6	)	)	-RRB-
60025	9730	7	461	461	CD
60025	9730	8	.	.	.
60025	9731	1	Gingerbread	Gingerbread	NNP
60025	9731	2	,	,	,
60025	9731	3	(	(	-LRB-
60025	9731	4	white	white	JJ
60025	9731	5	,	,	,
60025	9731	6	)	)	-RRB-
60025	9731	7	362	362	CD
60025	9731	8	.	.	.
60025	9732	1	Glycerine	Glycerine	NNP
60025	9732	2	,	,	,
60025	9732	3	499	499	CD
60025	9732	4	.	.	.
60025	9733	1	Goose	goose	NN
60025	9733	2	pie	pie	NN
60025	9733	3	for	for	IN
60025	9733	4	Christmas	Christmas	NNP
60025	9733	5	,	,	,
60025	9733	6	153	153	CD
60025	9733	7	.	.	.
60025	9734	1	Goose	goose	NN
60025	9734	2	pie	pie	NN
60025	9734	3	,	,	,
60025	9734	4	152	152	CD
60025	9734	5	.	.	.
60025	9735	1	Goose	Goose	NNP
60025	9735	2	,	,	,
60025	9735	3	to	to	TO
60025	9735	4	roast	roast	VB
60025	9735	5	,	,	,
60025	9735	6	151	151	CD
60025	9735	7	.	.	.
60025	9736	1	Gooseberries	gooseberry	NNS
60025	9736	2	,	,	,
60025	9736	3	bottled	bottle	VBN
60025	9736	4	,	,	,
60025	9736	5	262	262	CD
60025	9736	6	.	.	.
60025	9737	1	Gooseberries	gooseberry	NNS
60025	9737	2	,	,	,
60025	9737	3	to	to	TO
60025	9737	4	preserve	preserve	VB
60025	9737	5	,	,	,
60025	9737	6	260	260	CD
60025	9737	7	.	.	.
60025	9738	1	Gooseberries	gooseberry	NNS
60025	9738	2	,	,	,
60025	9738	3	to	to	IN
60025	9738	4	stew	stew	NNP
60025	9738	5	,	,	,
60025	9738	6	261	261	CD
60025	9738	7	.	.	.
60025	9739	1	Gooseberry	Gooseberry	NNP
60025	9739	2	custard	custard	NNP
60025	9739	3	,	,	,
60025	9739	4	316	316	CD
60025	9739	5	.	.	.
60025	9740	1	Gooseberry	Gooseberry	NNP
60025	9740	2	fool	fool	NN
60025	9740	3	,	,	,
60025	9740	4	261	261	CD
60025	9740	5	.	.	.
60025	9741	1	Gooseberry	Gooseberry	NNP
60025	9741	2	wine	wine	NN
60025	9741	3	,	,	,
60025	9741	4	393	393	CD
60025	9741	5	.	.	.
60025	9742	1	Grape	grape	NN
60025	9742	2	jelly	jelly	NNP
60025	9742	3	,	,	,
60025	9742	4	266	266	CD
60025	9742	5	.	.	.
60025	9743	1	Grape	Grape	NNP
60025	9743	2	water	water	NN
60025	9743	3	-	-	HYPH
60025	9743	4	ice	ice	NN
60025	9743	5	,	,	,
60025	9743	6	470	470	CD
60025	9743	7	.	.	.
60025	9744	1	Grapes	grape	NNS
60025	9744	2	,	,	,
60025	9744	3	(	(	-LRB-
60025	9744	4	wild	wild	JJ
60025	9744	5	,	,	,
60025	9744	6	)	)	-RRB-
60025	9744	7	to	to	TO
60025	9744	8	keep	keep	VB
60025	9744	9	,	,	,
60025	9744	10	267	267	CD
60025	9744	11	.	.	.
60025	9745	1	Grapes	grape	NNS
60025	9745	2	,	,	,
60025	9745	3	in	in	IN
60025	9745	4	brandy	brandy	NN
60025	9745	5	,	,	,
60025	9745	6	266	266	CD
60025	9745	7	.	.	.
60025	9746	1	Gravy	Gravy	NNP
60025	9746	2	soup	soup	NN
60025	9746	3	,	,	,
60025	9746	4	(	(	-LRB-
60025	9746	5	clear	clear	JJ
60025	9746	6	,	,	,
60025	9746	7	)	)	-RRB-
60025	9746	8	22	22	CD
60025	9746	9	.	.	.
60025	9747	1	Gravy	Gravy	NNP
60025	9747	2	,	,	,
60025	9747	3	(	(	-LRB-
60025	9747	4	drawn	draw	VBN
60025	9747	5	or	or	CC
60025	9747	6	made	make	VBN
60025	9747	7	,	,	,
60025	9747	8	)	)	-RRB-
60025	9747	9	162	162	CD
60025	9747	10	.	.	.
60025	9748	1	Green	green	JJ
60025	9748	2	corn	corn	NN
60025	9748	3	muffins	muffin	NNS
60025	9748	4	,	,	,
60025	9748	5	496	496	CD
60025	9748	6	.	.	.
60025	9749	1	Green	green	JJ
60025	9749	2	ointment	ointment	NN
60025	9749	3	,	,	,
60025	9749	4	422	422	CD
60025	9749	5	.	.	.
60025	9750	1	Green	green	JJ
60025	9750	2	pea	pea	JJ
60025	9750	3	soup	soup	NN
60025	9750	4	,	,	,
60025	9750	5	(	(	-LRB-
60025	9750	6	French	French	NNP
60025	9750	7	,	,	,
60025	9750	8	)	)	-RRB-
60025	9750	9	438	438	CD
60025	9750	10	.	.	.
60025	9751	1	Green	green	JJ
60025	9751	2	tomatas	tomata	NNS
60025	9751	3	,	,	,
60025	9751	4	(	(	-LRB-
60025	9751	5	preserved	preserve	VBN
60025	9751	6	,	,	,
60025	9751	7	)	)	-RRB-
60025	9751	8	492	492	CD
60025	9751	9	.	.	.
60025	9752	1	Ground	ground	NN
60025	9752	2	nuts	nut	NNS
60025	9752	3	,	,	,
60025	9752	4	to	to	TO
60025	9752	5	roast	roast	VB
60025	9752	6	,	,	,
60025	9752	7	205	205	CD
60025	9752	8	.	.	.
60025	9753	1	Ground	ground	NN
60025	9753	2	rice	rice	NN
60025	9753	3	milk	milk	NN
60025	9753	4	,	,	,
60025	9753	5	414	414	CD
60025	9753	6	.	.	.
60025	9754	1	Grouse	Grouse	NNP
60025	9754	2	,	,	,
60025	9754	3	to	to	TO
60025	9754	4	roast	roast	VB
60025	9754	5	,	,	,
60025	9754	6	158	158	CD
60025	9754	7	.	.	.
60025	9755	1	Gruel	gruel	NN
60025	9755	2	,	,	,
60025	9755	3	oatmeal	oatmeal	NN
60025	9755	4	,	,	,
60025	9755	5	413	413	CD
60025	9755	6	.	.	.
60025	9756	1	Gruel	Gruel	NNP
60025	9756	2	,	,	,
60025	9756	3	to	to	TO
60025	9756	4	make	make	VB
60025	9756	5	,	,	,
60025	9756	6	413	413	CD
60025	9756	7	.	.	.
60025	9757	1	Gumbo	Gumbo	NNP
60025	9757	2	soup	soup	NNP
60025	9757	3	,	,	,
60025	9757	4	432	432	CD
60025	9757	5	.	.	.
60025	9758	1	Gumbo	Gumbo	NNP
60025	9758	2	,	,	,
60025	9758	3	439	439	CD
60025	9758	4	.	.	.
60025	9759	1	Halibut	Halibut	NNP
60025	9759	2	cutlets	cutlet	NNS
60025	9759	3	,	,	,
60025	9759	4	47	47	CD
60025	9759	5	.	.	.
60025	9760	1	Halibut	halibut	RB
60025	9760	2	,	,	,
60025	9760	3	to	to	TO
60025	9760	4	boil	boil	VB
60025	9760	5	,	,	,
60025	9760	6	46	46	CD
60025	9760	7	.	.	.
60025	9761	1	Ham	Ham	NNP
60025	9761	2	dumplings	dumpling	NNS
60025	9761	3	,	,	,
60025	9761	4	311	311	CD
60025	9761	5	.	.	.
60025	9762	1	Ham	ham	JJ
60025	9762	2	omelet	omelet	NN
60025	9762	3	,	,	,
60025	9762	4	439	439	CD
60025	9762	5	.	.	.
60025	9763	1	Ham	ham	NN
60025	9763	2	or	or	CC
60025	9763	3	bacon	bacon	NN
60025	9763	4	,	,	,
60025	9763	5	directions	direction	NNS
60025	9763	6	for	for	IN
60025	9763	7	curing	cure	VBG
60025	9763	8	,	,	,
60025	9763	9	126	126	CD
60025	9763	10	.	.	.
60025	9764	1	Ham	ham	NN
60025	9764	2	pie	pie	NN
60025	9764	3	,	,	,
60025	9764	4	122	122	CD
60025	9764	5	.	.	.
60025	9765	1	Ham	ham	JJ
60025	9765	2	sandwiches	sandwich	NNS
60025	9765	3	,	,	,
60025	9765	4	123	123	CD
60025	9765	5	.	.	.
60025	9766	1	Ham	Ham	NNP
60025	9766	2	,	,	,
60025	9766	3	(	(	-LRB-
60025	9766	4	baked	baked	NNP
60025	9766	5	,	,	,
60025	9766	6	)	)	-RRB-
60025	9766	7	496	496	CD
60025	9766	8	.	.	.
60025	9767	1	Ham	Ham	NNP
60025	9767	2	,	,	,
60025	9767	3	(	(	-LRB-
60025	9767	4	to	to	TO
60025	9767	5	glaze	glaze	VB
60025	9767	6	,	,	,
60025	9767	7	)	)	-RRB-
60025	9767	8	132	132	CD
60025	9767	9	.	.	.
60025	9768	1	Ham	Ham	NNP
60025	9768	2	,	,	,
60025	9768	3	(	(	-LRB-
60025	9768	4	Westphalia	Westphalia	NNP
60025	9768	5	,	,	,
60025	9768	6	)	)	-RRB-
60025	9768	7	to	to	TO
60025	9768	8	imitate	imitate	VB
60025	9768	9	,	,	,
60025	9768	10	131	131	CD
60025	9768	11	.	.	.
60025	9769	1	Ham	Ham	NNP
60025	9769	2	,	,	,
60025	9769	3	to	to	TO
60025	9769	4	boil	boil	VB
60025	9769	5	,	,	,
60025	9769	6	124	124	CD
60025	9769	7	.	.	.
60025	9770	1	Ham	Ham	NNP
60025	9770	2	,	,	,
60025	9770	3	to	to	TO
60025	9770	4	broil	broil	NNP
60025	9770	5	,	,	,
60025	9770	6	123	123	CD
60025	9770	7	.	.	.
60025	9771	1	Ham	Ham	NNP
60025	9771	2	,	,	,
60025	9771	3	to	to	TO
60025	9771	4	roast	roast	VB
60025	9771	5	,	,	,
60025	9771	6	126	126	CD
60025	9771	7	.	.	.
60025	9772	1	Hare	Hare	NNP
60025	9772	2	or	or	CC
60025	9772	3	rabbit	rabbit	NN
60025	9772	4	soup	soup	NN
60025	9772	5	,	,	,
60025	9772	6	28	28	CD
60025	9772	7	.	.	.
60025	9773	1	Hare	Hare	NNP
60025	9773	2	,	,	,
60025	9773	3	to	to	TO
60025	9773	4	roast	roast	VB
60025	9773	5	,	,	,
60025	9773	6	137	137	CD
60025	9773	7	.	.	.
60025	9774	1	Harvey	Harvey	NNP
60025	9774	2	's	's	POS
60025	9774	3	sauce	sauce	NN
60025	9774	4	,	,	,
60025	9774	5	173	173	CD
60025	9774	6	.	.	.
60025	9775	1	Hashed	Hashed	NNP
60025	9775	2	veal	veal	NN
60025	9775	3	,	,	,
60025	9775	4	480	480	CD
60025	9775	5	.	.	.
60025	9776	1	Herbs	herb	NNS
60025	9776	2	,	,	,
60025	9776	3	to	to	TO
60025	9776	4	dry	dry	VB
60025	9776	5	,	,	,
60025	9776	6	436	436	CD
60025	9776	7	.	.	.
60025	9777	1	Hoe	hoe	VB
60025	9777	2	cake	cake	NN
60025	9777	3	,	,	,
60025	9777	4	445	445	CD
60025	9777	5	.	.	.
60025	9778	1	Hominy	Hominy	NNP
60025	9778	2	,	,	,
60025	9778	3	to	to	TO
60025	9778	4	boil	boil	VB
60025	9778	5	,	,	,
60025	9778	6	192	192	CD
60025	9778	7	.	.	.
60025	9779	1	Honey	honey	NN
60025	9779	2	cake	cake	NN
60025	9779	3	,	,	,
60025	9779	4	356	356	CD
60025	9779	5	.	.	.
60025	9780	1	Honey	honey	NN
60025	9780	2	ginger	ginger	NN
60025	9780	3	-	-	HYPH
60025	9780	4	cake	cake	NN
60025	9780	5	,	,	,
60025	9780	6	449	449	CD
60025	9780	7	.	.	.
60025	9781	1	Honey	honey	NN
60025	9781	2	paste	paste	NN
60025	9781	3	for	for	IN
60025	9781	4	the	the	DT
60025	9781	5	hands	hand	NNS
60025	9781	6	,	,	,
60025	9781	7	449	449	CD
60025	9781	8	.	.	.
60025	9782	1	Horseradish	horseradish	JJ
60025	9782	2	vinegar	vinegar	NN
60025	9782	3	,	,	,
60025	9782	4	180	180	CD
60025	9782	5	.	.	.
60025	9783	1	Huckleberry	Huckleberry	NNP
60025	9783	2	cake	cake	NN
60025	9783	3	,	,	,
60025	9783	4	350	350	CD
60025	9783	5	.	.	.
60025	9784	1	Hungary	hungary	JJ
60025	9784	2	water	water	NN
60025	9784	3	,	,	,
60025	9784	4	424	424	CD
60025	9784	5	.	.	.
60025	9785	1	Ice	ice	NN
60025	9785	2	cream	cream	NN
60025	9785	3	,	,	,
60025	9785	4	(	(	-LRB-
60025	9785	5	almond	almond	NNP
60025	9785	6	,	,	,
60025	9785	7	)	)	-RRB-
60025	9785	8	326	326	CD
60025	9785	9	.	.	.
60025	9786	1	Ice	ice	NN
60025	9786	2	cream	cream	NN
60025	9786	3	,	,	,
60025	9786	4	(	(	-LRB-
60025	9786	5	common	common	JJ
60025	9786	6	,	,	,
60025	9786	7	)	)	-RRB-
60025	9786	8	451	451	CD
60025	9786	9	.	.	.
60025	9787	1	Ice	ice	NN
60025	9787	2	cream	cream	NN
60025	9787	3	,	,	,
60025	9787	4	(	(	-LRB-
60025	9787	5	lemon	lemon	NN
60025	9787	6	,	,	,
60025	9787	7	)	)	-RRB-
60025	9787	8	322	322	CD
60025	9787	9	.	.	.
60025	9788	1	Ice	ice	NN
60025	9788	2	cream	cream	NN
60025	9788	3	,	,	,
60025	9788	4	(	(	-LRB-
60025	9788	5	pine	pine	NNP
60025	9788	6	apple	apple	NNP
60025	9788	7	,	,	,
60025	9788	8	)	)	-RRB-
60025	9788	9	325	325	CD
60025	9788	10	.	.	.
60025	9789	1	Ice	ice	NN
60025	9789	2	cream	cream	NN
60025	9789	3	,	,	,
60025	9789	4	(	(	-LRB-
60025	9789	5	raspberry	raspberry	NNP
60025	9789	6	,	,	,
60025	9789	7	)	)	-RRB-
60025	9789	8	325	325	CD
60025	9789	9	.	.	.
60025	9790	1	Ice	ice	NN
60025	9790	2	cream	cream	NN
60025	9790	3	,	,	,
60025	9790	4	(	(	-LRB-
60025	9790	5	strawberry	strawberry	NNP
60025	9790	6	,	,	,
60025	9790	7	)	)	-RRB-
60025	9790	8	325	325	CD
60025	9790	9	.	.	.
60025	9791	1	Ice	ice	NN
60025	9791	2	cream	cream	NN
60025	9791	3	,	,	,
60025	9791	4	(	(	-LRB-
60025	9791	5	vanilla	vanilla	NN
60025	9791	6	,	,	,
60025	9791	7	)	)	-RRB-
60025	9791	8	325	325	CD
60025	9791	9	.	.	.
60025	9792	1	Ice	ice	NN
60025	9792	2	lemonade	lemonade	NN
60025	9792	3	,	,	,
60025	9792	4	326	326	CD
60025	9792	5	.	.	.
60025	9793	1	Ice	Ice	VBG
60025	9793	2	orangeade	orangeade	NN
60025	9793	3	,	,	,
60025	9793	4	326	326	CD
60025	9793	5	.	.	.
60025	9794	1	Icing	ice	VBG
60025	9794	2	for	for	IN
60025	9794	3	cakes	cake	NNS
60025	9794	4	,	,	,
60025	9794	5	338	338	CD
60025	9794	6	.	.	.
60025	9795	1	Indian	indian	JJ
60025	9795	2	batter	batter	NN
60025	9795	3	cakes	cake	NNS
60025	9795	4	,	,	,
60025	9795	5	368	368	CD
60025	9795	6	.	.	.
60025	9796	1	Indian	indian	JJ
60025	9796	2	corn	corn	NN
60025	9796	3	,	,	,
60025	9796	4	to	to	TO
60025	9796	5	boil	boil	VB
60025	9796	6	,	,	,
60025	9796	7	192	192	CD
60025	9796	8	.	.	.
60025	9797	1	Indian	indian	JJ
60025	9797	2	dumplings	dumpling	NNS
60025	9797	3	,	,	,
60025	9797	4	310	310	CD
60025	9797	5	.	.	.
60025	9798	1	Indian	indian	JJ
60025	9798	2	flappers	flapper	NNS
60025	9798	3	,	,	,
60025	9798	4	369	369	CD
60025	9798	5	.	.	.
60025	9799	1	Indian	indian	JJ
60025	9799	2	loaf	loaf	NN
60025	9799	3	cake	cake	NN
60025	9799	4	,	,	,
60025	9799	5	444	444	CD
60025	9799	6	.	.	.
60025	9800	1	Indian	indian	JJ
60025	9800	2	muffins	muffin	NNS
60025	9800	3	,	,	,
60025	9800	4	369	369	CD
60025	9800	5	.	.	.
60025	9801	1	Indian	indian	JJ
60025	9801	2	mush	mush	NN
60025	9801	3	cakes	cake	NNS
60025	9801	4	,	,	,
60025	9801	5	368	368	CD
60025	9801	6	.	.	.
60025	9802	1	Indian	indian	JJ
60025	9802	2	mush	mush	NN
60025	9802	3	,	,	,
60025	9802	4	301	301	CD
60025	9802	5	.	.	.
60025	9803	1	Indian	indian	JJ
60025	9803	2	pound	pound	NN
60025	9803	3	cake	cake	NN
60025	9803	4	,	,	,
60025	9803	5	340	340	CD
60025	9803	6	.	.	.
60025	9804	1	Indian	indian	JJ
60025	9804	2	pudding	pudding	NN
60025	9804	3	without	without	IN
60025	9804	4	eggs	egg	NNS
60025	9804	5	,	,	,
60025	9804	6	303	303	CD
60025	9804	7	.	.	.
60025	9805	1	Indian	indian	JJ
60025	9805	2	pudding	pudding	NN
60025	9805	3	,	,	,
60025	9805	4	baked	bake	VBD
60025	9805	5	,	,	,
60025	9805	6	302	302	CD
60025	9805	7	.	.	.
60025	9806	1	Indian	indian	JJ
60025	9806	2	pudding	pudding	NN
60025	9806	3	,	,	,
60025	9806	4	boiled	boil	VBN
60025	9806	5	,	,	,
60025	9806	6	302	302	CD
60025	9806	7	.	.	.
60025	9807	1	Italian	Italian	NNP
60025	9807	2	Cream	Cream	NNP
60025	9807	3	,	,	,
60025	9807	4	332	332	CD
60025	9807	5	.	.	.
60025	9808	1	Jaune	Jaune	NNP
60025	9808	2	-	-	HYPH
60025	9808	3	mange	mange	NNP
60025	9808	4	,	,	,
60025	9808	5	329	329	CD
60025	9808	6	.	.	.
60025	9809	1	Jelly	Jelly	NNP
60025	9809	2	cake	cake	NN
60025	9809	3	,	,	,
60025	9809	4	344	344	CD
60025	9809	5	.	.	.
60025	9810	1	Johnny	Johnny	NNP
60025	9810	2	cake	cake	NN
60025	9810	3	,	,	,
60025	9810	4	369	369	CD
60025	9810	5	.	.	.
60025	9811	1	Julienne	Julienne	NNP
60025	9811	2	(	(	-LRB-
60025	9811	3	Ã	Ã	NNP
60025	9811	4	  	  	_SP
60025	9811	5	la	la	NNP
60025	9811	6	)	)	-RRB-
60025	9811	7	soup	soup	NNP
60025	9811	8	,	,	,
60025	9811	9	23	23	CD
60025	9811	10	.	.	.
60025	9812	1	Keeping	keep	VBG
60025	9812	2	meat	meat	NN
60025	9812	3	,	,	,
60025	9812	4	&	&	CC
60025	9812	5	c.	c.	NNP
60025	9812	6	,	,	,
60025	9812	7	in	in	IN
60025	9812	8	summer	summer	NN
60025	9812	9	,	,	,
60025	9812	10	502	502	CD
60025	9812	11	.	.	.
60025	9813	1	Kid	Kid	NNP
60025	9813	2	,	,	,
60025	9813	3	to	to	TO
60025	9813	4	roast	roast	VB
60025	9813	5	,	,	,
60025	9813	6	136	136	CD
60025	9813	7	.	.	.
60025	9814	1	Kisses	Kisses	NNP
60025	9814	2	,	,	,
60025	9814	3	354	354	CD
60025	9814	4	.	.	.
60025	9815	1	Kitchen	Kitchen	NNP
60025	9815	2	pepper	pepper	NN
60025	9815	3	,	,	,
60025	9815	4	182	182	CD
60025	9815	5	.	.	.
60025	9816	1	Kitchiner	Kitchiner	NNP
60025	9816	2	's	's	POS
60025	9816	3	fish	fish	NN
60025	9816	4	-	-	HYPH
60025	9816	5	sauce	sauce	NN
60025	9816	6	,	,	,
60025	9816	7	172	172	CD
60025	9816	8	.	.	.
60025	9817	1	Lady	Lady	NNP
60025	9817	2	cake	cake	NN
60025	9817	3	,	,	,
60025	9817	4	342	342	CD
60025	9817	5	.	.	.
60025	9818	1	Lamb	Lamb	NNP
60025	9818	2	,	,	,
60025	9818	3	to	to	TO
60025	9818	4	roast	roast	VB
60025	9818	5	,	,	,
60025	9818	6	112	112	CD
60025	9818	7	.	.	.
60025	9819	1	Larding	lard	VBG
60025	9819	2	,	,	,
60025	9819	3	160	160	CD
60025	9819	4	.	.	.
60025	9820	1	Laudanum	laudanum	RB
60025	9820	2	,	,	,
60025	9820	3	antidote	antidote	VB
60025	9820	4	to	to	IN
60025	9820	5	,	,	,
60025	9820	6	422	422	CD
60025	9820	7	.	.	.
60025	9821	1	Lavender	lavender	NN
60025	9821	2	water	water	NN
60025	9821	3	,	,	,
60025	9821	4	423	423	CD
60025	9821	5	.	.	.
60025	9822	1	Lavender	lavender	NN
60025	9822	2	,	,	,
60025	9822	3	compound	compound	NN
60025	9822	4	,	,	,
60025	9822	5	421	421	CD
60025	9822	6	.	.	.
60025	9823	1	Lead	lead	JJ
60025	9823	2	water	water	NN
60025	9823	3	,	,	,
60025	9823	4	420	420	CD
60025	9823	5	.	.	.
60025	9824	1	Lemon	lemon	NN
60025	9824	2	brandy	brandy	NN
60025	9824	3	,	,	,
60025	9824	4	402	402	CD
60025	9824	5	.	.	.
60025	9825	1	Lemon	lemon	NN
60025	9825	2	catchup	catchup	NN
60025	9825	3	,	,	,
60025	9825	4	177	177	CD
60025	9825	5	.	.	.
60025	9826	1	Lemon	lemon	NN
60025	9826	2	cordial	cordial	NN
60025	9826	3	,	,	,
60025	9826	4	399	399	CD
60025	9826	5	.	.	.
60025	9827	1	Lemon	lemon	NN
60025	9827	2	cream	cream	NN
60025	9827	3	,	,	,
60025	9827	4	321	321	CD
60025	9827	5	.	.	.
60025	9828	1	Lemon	Lemon	NNP
60025	9828	2	custard	custard	NN
60025	9828	3	,	,	,
60025	9828	4	315	315	CD
60025	9828	5	.	.	.
60025	9829	1	Lemon	lemon	NN
60025	9829	2	drops	drop	VBZ
60025	9829	3	,	,	,
60025	9829	4	366	366	CD
60025	9829	5	.	.	.
60025	9830	1	Lemon	lemon	NN
60025	9830	2	juice	juice	NN
60025	9830	3	,	,	,
60025	9830	4	to	to	TO
60025	9830	5	keep	keep	VB
60025	9830	6	,	,	,
60025	9830	7	408	408	CD
60025	9830	8	.	.	.
60025	9831	1	Lemon	lemon	NN
60025	9831	2	peel	peel	NN
60025	9831	3	,	,	,
60025	9831	4	(	(	-LRB-
60025	9831	5	essence	essence	NN
60025	9831	6	of	of	IN
60025	9831	7	,	,	,
60025	9831	8	)	)	-RRB-
60025	9831	9	408	408	CD
60025	9831	10	.	.	.
60025	9832	1	Lemon	lemon	NN
60025	9832	2	peel	peel	NN
60025	9832	3	,	,	,
60025	9832	4	to	to	TO
60025	9832	5	keep	keep	VB
60025	9832	6	,	,	,
60025	9832	7	437	437	CD
60025	9832	8	.	.	.
60025	9833	1	Lemon	lemon	NN
60025	9833	2	pudding	pudding	NN
60025	9833	3	,	,	,
60025	9833	4	285	285	CD
60025	9833	5	.	.	.
60025	9834	1	Lemon	lemon	NN
60025	9834	2	syrup	syrup	NN
60025	9834	3	,	,	,
60025	9834	4	(	(	-LRB-
60025	9834	5	fine	fine	JJ
60025	9834	6	,	,	,
60025	9834	7	)	)	-RRB-
60025	9834	8	477	477	CD
60025	9834	9	.	.	.
60025	9835	1	Lemon	lemon	NN
60025	9835	2	syrup	syrup	NN
60025	9835	3	,	,	,
60025	9835	4	398	398	CD
60025	9835	5	.	.	.
60025	9836	1	Lemon	lemon	NN
60025	9836	2	water	water	NN
60025	9836	3	-	-	HYPH
60025	9836	4	ice	ice	NN
60025	9836	5	,	,	,
60025	9836	6	469	469	CD
60025	9836	7	.	.	.
60025	9837	1	Lemonade	Lemonade	NNP
60025	9837	2	,	,	,
60025	9837	3	404	404	CD
60025	9837	4	.	.	.
60025	9838	1	Lemons	lemon	NNS
60025	9838	2	,	,	,
60025	9838	3	preserved	preserve	VBD
60025	9838	4	,	,	,
60025	9838	5	241	241	CD
60025	9838	6	.	.	.
60025	9839	1	Lettuce	lettuce	NN
60025	9839	2	or	or	CC
60025	9839	3	salad	salad	NN
60025	9839	4	,	,	,
60025	9839	5	to	to	TO
60025	9839	6	dress	dress	VB
60025	9839	7	,	,	,
60025	9839	8	203	203	CD
60025	9839	9	.	.	.
60025	9840	1	Limes	lime	NNS
60025	9840	2	,	,	,
60025	9840	3	or	or	CC
60025	9840	4	small	small	JJ
60025	9840	5	lemons	lemon	NNS
60025	9840	6	,	,	,
60025	9840	7	(	(	-LRB-
60025	9840	8	preserved	preserve	VBN
60025	9840	9	,	,	,
60025	9840	10	)	)	-RRB-
60025	9840	11	473	473	CD
60025	9840	12	.	.	.
60025	9841	1	Lip	Lip	NNP
60025	9841	2	salve	salve	NN
60025	9841	3	,	,	,
60025	9841	4	426	426	CD
60025	9841	5	.	.	.
60025	9842	1	Liver	liver	NN
60025	9842	2	dumplings	dumpling	NNS
60025	9842	3	,	,	,
60025	9842	4	310	310	CD
60025	9842	5	.	.	.
60025	9843	1	Liver	liver	NN
60025	9843	2	puddings	pudding	NNS
60025	9843	3	,	,	,
60025	9843	4	128	128	CD
60025	9843	5	.	.	.
60025	9844	1	Lobster	lobster	NN
60025	9844	2	catchup	catchup	NN
60025	9844	3	,	,	,
60025	9844	4	174	174	CD
60025	9844	5	.	.	.
60025	9845	1	Lobster	lobster	NN
60025	9845	2	pie	pie	NN
60025	9845	3	,	,	,
60025	9845	4	64	64	CD
60025	9845	5	.	.	.
60025	9846	1	Lobster	lobster	NN
60025	9846	2	sauce	sauce	NN
60025	9846	3	,	,	,
60025	9846	4	164	164	CD
60025	9846	5	.	.	.
60025	9847	1	Lobster	lobster	NN
60025	9847	2	soup	soup	NN
60025	9847	3	,	,	,
60025	9847	4	37	37	CD
60025	9847	5	.	.	.
60025	9848	1	Lobster	lobster	NN
60025	9848	2	,	,	,
60025	9848	3	pickled	pickle	VBD
60025	9848	4	,	,	,
60025	9848	5	67	67	CD
60025	9848	6	.	.	.
60025	9849	1	Lobster	lobster	NN
60025	9849	2	,	,	,
60025	9849	3	potted	pot	VBN
60025	9849	4	,	,	,
60025	9849	5	63	63	CD
60025	9849	6	.	.	.
60025	9850	1	Lobster	lobster	NN
60025	9850	2	,	,	,
60025	9850	3	to	to	TO
60025	9850	4	boil	boil	VB
60025	9850	5	,	,	,
60025	9850	6	61	61	CD
60025	9850	7	.	.	.
60025	9851	1	Lobster	lobster	NN
60025	9851	2	,	,	,
60025	9851	3	to	to	TO
60025	9851	4	dress	dress	VB
60025	9851	5	cold	cold	JJ
60025	9851	6	,	,	,
60025	9851	7	61	61	CD
60025	9851	8	.	.	.
60025	9852	1	Lobster	lobster	NN
60025	9852	2	,	,	,
60025	9852	3	to	to	IN
60025	9852	4	fricassee	fricassee	NNP
60025	9852	5	,	,	,
60025	9852	6	62	62	CD
60025	9852	7	.	.	.
60025	9853	1	Lobster	lobster	NN
60025	9853	2	,	,	,
60025	9853	3	to	to	IN
60025	9853	4	stew	stew	NNP
60025	9853	5	,	,	,
60025	9853	6	62	62	CD
60025	9853	7	.	.	.
60025	9854	1	Maccaroni	Maccaroni	NNP
60025	9854	2	soup	soup	NN
60025	9854	3	,	,	,
60025	9854	4	(	(	-LRB-
60025	9854	5	rich	rich	JJ
60025	9854	6	,	,	,
60025	9854	7	)	)	-RRB-
60025	9854	8	24	24	CD
60025	9854	9	.	.	.
60025	9855	1	Maccaroni	Maccaroni	NNP
60025	9855	2	soup	soup	NN
60025	9855	3	,	,	,
60025	9855	4	24	24	CD
60025	9855	5	.	.	.
60025	9856	1	Maccaroni	Maccaroni	NNP
60025	9856	2	,	,	,
60025	9856	3	to	to	TO
60025	9856	4	dress	dress	VB
60025	9856	5	,	,	,
60025	9856	6	210	210	CD
60025	9856	7	.	.	.
60025	9857	1	Maccaroon	Maccaroon	NNP
60025	9857	2	custard	custard	NN
60025	9857	3	,	,	,
60025	9857	4	318	318	CD
60025	9857	5	.	.	.
60025	9858	1	Maccaroon	Maccaroon	NNP
60025	9858	2	ice	ice	NN
60025	9858	3	cream	cream	NN
60025	9858	4	,	,	,
60025	9858	5	467	467	CD
60025	9858	6	.	.	.
60025	9859	1	Maccaroons	maccaroon	NNS
60025	9859	2	,	,	,
60025	9859	3	(	(	-LRB-
60025	9859	4	almond	almond	NNP
60025	9859	5	,	,	,
60025	9859	6	)	)	-RRB-
60025	9859	7	351	351	CD
60025	9859	8	.	.	.
60025	9860	1	Maccaroons	maccaroon	NNS
60025	9860	2	,	,	,
60025	9860	3	(	(	-LRB-
60025	9860	4	cocoa	cocoa	NN
60025	9860	5	-	-	HYPH
60025	9860	6	nut	nut	NNP
60025	9860	7	,	,	,
60025	9860	8	)	)	-RRB-
60025	9860	9	352	352	CD
60025	9860	10	.	.	.
60025	9861	1	Mackerel	Mackerel	NNP
60025	9861	2	,	,	,
60025	9861	3	to	to	TO
60025	9861	4	boil	boil	VB
60025	9861	5	,	,	,
60025	9861	6	48	48	CD
60025	9861	7	.	.	.
60025	9862	1	Mackerel	Mackerel	NNP
60025	9862	2	,	,	,
60025	9862	3	to	to	IN
60025	9862	4	broil	broil	NNP
60025	9862	5	,	,	,
60025	9862	6	47	47	CD
60025	9862	7	.	.	.
60025	9863	1	Mangoes	Mangoes	NNP
60025	9863	2	,	,	,
60025	9863	3	to	to	TO
60025	9863	4	pickle	pickle	VB
60025	9863	5	,	,	,
60025	9863	6	216	216	CD
60025	9863	7	.	.	.
60025	9864	1	Marbled	marbled	JJ
60025	9864	2	veal	veal	NN
60025	9864	3	,	,	,
60025	9864	4	105	105	CD
60025	9864	5	.	.	.
60025	9865	1	Marlborough	Marlborough	NNP
60025	9865	2	pudding	pudding	NN
60025	9865	3	,	,	,
60025	9865	4	294	294	CD
60025	9865	5	.	.	.
60025	9866	1	Marmalade	Marmalade	NNP
60025	9866	2	cake	cake	NN
60025	9866	3	,	,	,
60025	9866	4	355	355	CD
60025	9866	5	.	.	.
60025	9867	1	Mead	Mead	NNP
60025	9867	2	,	,	,
60025	9867	3	397	397	CD
60025	9867	4	.	.	.
60025	9868	1	Meg	Meg	NNP
60025	9868	2	Merrilies	Merrilies	NNP
60025	9868	3	'	'	POS
60025	9868	4	soup	soup	NN
60025	9868	5	,	,	,
60025	9868	6	27	27	CD
60025	9868	7	.	.	.
60025	9869	1	Milk	milk	NN
60025	9869	2	biscuit	biscuit	NN
60025	9869	3	,	,	,
60025	9869	4	361	361	CD
60025	9869	5	.	.	.
60025	9870	1	Milk	milk	NN
60025	9870	2	punch	punch	NN
60025	9870	3	,	,	,
60025	9870	4	405	405	CD
60025	9870	5	.	.	.
60025	9871	1	Milk	milk	NN
60025	9871	2	soup	soup	NN
60025	9871	3	,	,	,
60025	9871	4	25	25	CD
60025	9871	5	.	.	.
60025	9872	1	Milk	milk	NN
60025	9872	2	toast	toast	NN
60025	9872	3	,	,	,
60025	9872	4	446	446	CD
60025	9872	5	.	.	.
60025	9873	1	Mince	mince	NN
60025	9873	2	meat	meat	NN
60025	9873	3	for	for	IN
60025	9873	4	Lent	Lent	NNP
60025	9873	5	,	,	,
60025	9873	6	284	284	CD
60025	9873	7	.	.	.
60025	9874	1	Mince	mince	NN
60025	9874	2	meat	meat	NN
60025	9874	3	,	,	,
60025	9874	4	(	(	-LRB-
60025	9874	5	very	very	RB
60025	9874	6	plain	plain	JJ
60025	9874	7	,	,	,
60025	9874	8	)	)	-RRB-
60025	9874	9	284	284	CD
60025	9874	10	.	.	.
60025	9875	1	Mince	mince	NN
60025	9875	2	meat	meat	NN
60025	9875	3	,	,	,
60025	9875	4	283	283	CD
60025	9875	5	.	.	.
60025	9876	1	Mince	mince	NN
60025	9876	2	pies	pie	NNS
60025	9876	3	,	,	,
60025	9876	4	282	282	CD
60025	9876	5	.	.	.
60025	9877	1	Minced	mince	VBN
60025	9877	2	oysters	oyster	NNS
60025	9877	3	,	,	,
60025	9877	4	431	431	CD
60025	9877	5	.	.	.
60025	9878	1	Mint	Mint	NNP
60025	9878	2	julep	julep	NN
60025	9878	3	,	,	,
60025	9878	4	490	490	CD
60025	9878	5	.	.	.
60025	9879	1	Mint	mint	NN
60025	9879	2	sauce	sauce	NN
60025	9879	3	,	,	,
60025	9879	4	167	167	CD
60025	9879	5	.	.	.
60025	9880	1	Mock	mock	JJ
60025	9880	2	oysters	oyster	NNS
60025	9880	3	of	of	IN
60025	9880	4	corn	corn	NN
60025	9880	5	,	,	,
60025	9880	6	193	193	CD
60025	9880	7	.	.	.
60025	9881	1	Mock	Mock	NNP
60025	9881	2	turtle	turtle	NN
60025	9881	3	,	,	,
60025	9881	4	or	or	CC
60025	9881	5	calf	calf	NN
60025	9881	6	's	's	POS
60025	9881	7	head	head	NN
60025	9881	8	soup	soup	NNP
60025	9881	9	,	,	,
60025	9881	10	30	30	CD
60025	9881	11	.	.	.
60025	9882	1	Molasses	Molasses	NNP
60025	9882	2	beer	beer	NN
60025	9882	3	,	,	,
60025	9882	4	392	392	CD
60025	9882	5	.	.	.
60025	9883	1	Molasses	molasse	NNS
60025	9883	2	candy	candy	NN
60025	9883	3	,	,	,
60025	9883	4	365	365	CD
60025	9883	5	.	.	.
60025	9884	1	Molasses	Molasses	NNP
60025	9884	2	pie	pie	NN
60025	9884	3	,	,	,
60025	9884	4	489	489	CD
60025	9884	5	.	.	.
60025	9885	1	Molasses	molasse	NNS
60025	9885	2	posset	posset	JJ
60025	9885	3	,	,	,
60025	9885	4	407	407	CD
60025	9885	5	.	.	.
60025	9886	1	Moravian	moravian	JJ
60025	9886	2	sugar	sugar	NN
60025	9886	3	-	-	HYPH
60025	9886	4	cake	cake	NN
60025	9886	5	,	,	,
60025	9886	6	349	349	CD
60025	9886	7	.	.	.
60025	9887	1	Morella	Morella	NNP
60025	9887	2	cherries	cherry	NNS
60025	9887	3	,	,	,
60025	9887	4	to	to	TO
60025	9887	5	pickle	pickle	VB
60025	9887	6	,	,	,
60025	9887	7	217	217	CD
60025	9887	8	.	.	.
60025	9888	1	Muffins	Muffins	NNP
60025	9888	2	,	,	,
60025	9888	3	(	(	-LRB-
60025	9888	4	common	common	JJ
60025	9888	5	,	,	,
60025	9888	6	)	)	-RRB-
60025	9888	7	370	370	CD
60025	9888	8	.	.	.
60025	9889	1	Muffins	muffin	NNS
60025	9889	2	,	,	,
60025	9889	3	(	(	-LRB-
60025	9889	4	Indian	Indian	NNP
60025	9889	5	,	,	,
60025	9889	6	)	)	-RRB-
60025	9889	7	369	369	CD
60025	9889	8	.	.	.
60025	9890	1	Muffins	Muffins	NNP
60025	9890	2	,	,	,
60025	9890	3	(	(	-LRB-
60025	9890	4	water	water	NN
60025	9890	5	,	,	,
60025	9890	6	)	)	-RRB-
60025	9890	7	370	370	CD
60025	9890	8	.	.	.
60025	9891	1	Mulled	mull	VBN
60025	9891	2	cider	cider	NN
60025	9891	3	,	,	,
60025	9891	4	407	407	CD
60025	9891	5	.	.	.
60025	9892	1	Mulled	mulled	JJ
60025	9892	2	wine	wine	NN
60025	9892	3	,	,	,
60025	9892	4	407	407	CD
60025	9892	5	.	.	.
60025	9893	1	Mulligatawny	Mulligatawny	NNP
60025	9893	2	soup	soup	NN
60025	9893	3	,	,	,
60025	9893	4	29	29	CD
60025	9893	5	.	.	.
60025	9894	1	Mush	Mush	NNP
60025	9894	2	cakes	cake	NNS
60025	9894	3	,	,	,
60025	9894	4	368	368	CD
60025	9894	5	.	.	.
60025	9895	1	Mush	Mush	NNP
60025	9895	2	,	,	,
60025	9895	3	(	(	-LRB-
60025	9895	4	Indian	Indian	NNP
60025	9895	5	,	,	,
60025	9895	6	)	)	-RRB-
60025	9895	7	to	to	TO
60025	9895	8	make	make	VB
60025	9895	9	,	,	,
60025	9895	10	301	301	CD
60025	9895	11	.	.	.
60025	9896	1	Mushroom	mushroom	NN
60025	9896	2	catchup	catchup	NN
60025	9896	3	,	,	,
60025	9896	4	176	176	CD
60025	9896	5	.	.	.
60025	9897	1	Mushroom	mushroom	NN
60025	9897	2	sauce	sauce	NN
60025	9897	3	,	,	,
60025	9897	4	166	166	CD
60025	9897	5	.	.	.
60025	9898	1	Mushroom	mushroom	NN
60025	9898	2	sweetbreads	sweetbread	NNS
60025	9898	3	,	,	,
60025	9898	4	497	497	CD
60025	9898	5	.	.	.
60025	9899	1	Mushrooms	mushroom	NNS
60025	9899	2	,	,	,
60025	9899	3	to	to	TO
60025	9899	4	broil	broil	NNP
60025	9899	5	,	,	,
60025	9899	6	202	202	CD
60025	9899	7	.	.	.
60025	9900	1	Mushrooms	mushroom	NNS
60025	9900	2	,	,	,
60025	9900	3	to	to	TO
60025	9900	4	pickle	pickle	VB
60025	9900	5	brown	brown	NNP
60025	9900	6	,	,	,
60025	9900	7	223	223	CD
60025	9900	8	.	.	.
60025	9901	1	Mushrooms	mushroom	NNS
60025	9901	2	,	,	,
60025	9901	3	to	to	TO
60025	9901	4	pickle	pickle	VB
60025	9901	5	white	white	JJ
60025	9901	6	,	,	,
60025	9901	7	222	222	CD
60025	9901	8	.	.	.
60025	9902	1	Mushrooms	mushroom	NNS
60025	9902	2	,	,	,
60025	9902	3	to	to	IN
60025	9902	4	stew	stew	NNP
60025	9902	5	,	,	,
60025	9902	6	201	201	CD
60025	9902	7	.	.	.
60025	9903	1	Musquito	Musquito	NNP
60025	9903	2	bites	bite	NNS
60025	9903	3	,	,	,
60025	9903	4	remedy	remedy	NN
60025	9903	5	for	for	IN
60025	9903	6	,	,	,
60025	9903	7	421	421	CD
60025	9903	8	.	.	.
60025	9904	1	Musquitoes	musquitoe	NNS
60025	9904	2	,	,	,
60025	9904	3	to	to	TO
60025	9904	4	keep	keep	VB
60025	9904	5	off	off	RP
60025	9904	6	,	,	,
60025	9904	7	500	500	CD
60025	9904	8	.	.	.
60025	9905	1	Mustard	Mustard	NNP
60025	9905	2	,	,	,
60025	9905	3	(	(	-LRB-
60025	9905	4	common	common	JJ
60025	9905	5	,	,	,
60025	9905	6	)	)	-RRB-
60025	9905	7	181	181	CD
60025	9905	8	.	.	.
60025	9906	1	Mustard	mustard	NN
60025	9906	2	,	,	,
60025	9906	3	(	(	-LRB-
60025	9906	4	French	French	NNP
60025	9906	5	,	,	,
60025	9906	6	)	)	-RRB-
60025	9906	7	181	181	CD
60025	9906	8	.	.	.
60025	9907	1	Mustard	Mustard	NNP
60025	9907	2	,	,	,
60025	9907	3	(	(	-LRB-
60025	9907	4	keeping	keep	VBG
60025	9907	5	.	.	.
60025	9907	6	)	)	-RRB-
60025	9908	1	181	181	CD
60025	9908	2	.	.	.
60025	9909	1	Mutton	mutton	NN
60025	9909	2	broth	broth	NN
60025	9909	3	made	make	VBD
60025	9909	4	quickly	quickly	RB
60025	9909	5	,	,	,
60025	9909	6	415	415	CD
60025	9909	7	.	.	.
60025	9910	1	Mutton	Mutton	NNP
60025	9910	2	broth	broth	NN
60025	9910	3	,	,	,
60025	9910	4	414	414	CD
60025	9910	5	.	.	.
60025	9911	1	Mutton	mutton	NN
60025	9911	2	chops	chop	NNS
60025	9911	3	,	,	,
60025	9911	4	broiled	broil	VBN
60025	9911	5	,	,	,
60025	9911	6	108	108	CD
60025	9911	7	.	.	.
60025	9912	1	Mutton	mutton	NN
60025	9912	2	chops	chop	NNS
60025	9912	3	,	,	,
60025	9912	4	stewed	stew	VBD
60025	9912	5	,	,	,
60025	9912	6	110	110	CD
60025	9912	7	.	.	.
60025	9913	1	Mutton	Mutton	NNP
60025	9913	2	cutlets	cutlet	NNS
60025	9913	3	,	,	,
60025	9913	4	Ã	Ã	NNP
60025	9913	5	  	  	_SP
60025	9913	6	la	la	NNP
60025	9913	7	Maintenon	Maintenon	NNP
60025	9913	8	,	,	,
60025	9913	9	109	109	CD
60025	9913	10	.	.	.
60025	9914	1	Mutton	Mutton	NNP
60025	9914	2	harico	harico	NNP
60025	9914	3	,	,	,
60025	9914	4	111	111	CD
60025	9914	5	.	.	.
60025	9915	1	Mutton	Mutton	NNP
60025	9915	2	soup	soup	NN
60025	9915	3	,	,	,
60025	9915	4	(	(	-LRB-
60025	9915	5	including	include	VBG
60025	9915	6	cabbage	cabbage	NN
60025	9915	7	and	and	CC
60025	9915	8	noodle	noodle	NN
60025	9915	9	soups	soup	NNS
60025	9915	10	,	,	,
60025	9915	11	)	)	-RRB-
60025	9915	12	19	19	CD
60025	9915	13	.	.	.
60025	9916	1	Mutton	Mutton	NNP
60025	9916	2	,	,	,
60025	9916	3	(	(	-LRB-
60025	9916	4	casserole	casserole	NN
60025	9916	5	of	of	IN
60025	9916	6	,	,	,
60025	9916	7	)	)	-RRB-
60025	9916	8	111	111	CD
60025	9916	9	.	.	.
60025	9917	1	Mutton	Mutton	NNP
60025	9917	2	,	,	,
60025	9917	3	(	(	-LRB-
60025	9917	4	leg	leg	NN
60025	9917	5	of	of	IN
60025	9917	6	,	,	,
60025	9917	7	)	)	-RRB-
60025	9917	8	stewed	stew	VBD
60025	9917	9	,	,	,
60025	9917	10	111	111	CD
60025	9917	11	.	.	.
60025	9918	1	Mutton	Mutton	NNP
60025	9918	2	,	,	,
60025	9918	3	hashed	hash	VBD
60025	9918	4	,	,	,
60025	9918	5	110	110	CD
60025	9918	6	.	.	.
60025	9919	1	Mutton	Mutton	NNP
60025	9919	2	,	,	,
60025	9919	3	to	to	TO
60025	9919	4	boil	boil	VB
60025	9919	5	,	,	,
60025	9919	6	107	107	CD
60025	9919	7	.	.	.
60025	9920	1	Mutton	Mutton	NNP
60025	9920	2	,	,	,
60025	9920	3	to	to	TO
60025	9920	4	roast	roast	VB
60025	9920	5	,	,	,
60025	9920	6	106	106	CD
60025	9920	7	.	.	.
60025	9921	1	Myrtle	myrtle	NN
60025	9921	2	oranges	orange	NNS
60025	9921	3	,	,	,
60025	9921	4	to	to	TO
60025	9921	5	preserve	preserve	VB
60025	9921	6	,	,	,
60025	9921	7	493	493	CD
60025	9921	8	.	.	.
60025	9922	1	Nasturtian	nasturtian	JJ
60025	9922	2	sauce	sauce	NN
60025	9922	3	,	,	,
60025	9922	4	165	165	CD
60025	9922	5	.	.	.
60025	9923	1	Nasturtians	nasturtian	NNS
60025	9923	2	,	,	,
60025	9923	3	to	to	TO
60025	9923	4	pickle	pickle	VB
60025	9923	5	,	,	,
60025	9923	6	217	217	CD
60025	9923	7	.	.	.
60025	9924	1	New	New	NNP
60025	9924	2	York	York	NNP
60025	9924	3	cookies	cookie	NNS
60025	9924	4	,	,	,
60025	9924	5	360	360	CD
60025	9924	6	.	.	.
60025	9925	1	Normandy	Normandy	NNP
60025	9925	2	soup	soup	NN
60025	9925	3	,	,	,
60025	9925	4	482	482	CD
60025	9925	5	.	.	.
60025	9926	1	Nougat	Nougat	NNP
60025	9926	2	,	,	,
60025	9926	3	365	365	CD
60025	9926	4	.	.	.
60025	9927	1	Noyau	Noyau	NNP
60025	9927	2	,	,	,
60025	9927	3	402	402	CD
60025	9927	4	.	.	.
60025	9928	1	Oatmeal	oatmeal	JJ
60025	9928	2	gruel	gruel	NN
60025	9928	3	,	,	,
60025	9928	4	413	413	CD
60025	9928	5	.	.	.
60025	9929	1	Ochra	Ochra	NNP
60025	9929	2	soup	soup	NN
60025	9929	3	,	,	,
60025	9929	4	32	32	CD
60025	9929	5	.	.	.
60025	9930	1	Oil	oil	NN
60025	9930	2	of	of	IN
60025	9930	3	flowers	flower	NNS
60025	9930	4	,	,	,
60025	9930	5	425	425	CD
60025	9930	6	.	.	.
60025	9931	1	Omelet	Omelet	NNP
60025	9931	2	soufflÃ	soufflÃ	NNP
60025	9931	3	©	©	NNP
60025	9931	4	,	,	,
60025	9931	5	209	209	CD
60025	9931	6	.	.	.
60025	9932	1	Omelet	Omelet	NNP
60025	9932	2	,	,	,
60025	9932	3	(	(	-LRB-
60025	9932	4	plain	plain	JJ
60025	9932	5	,	,	,
60025	9932	6	)	)	-RRB-
60025	9932	7	209	209	CD
60025	9932	8	.	.	.
60025	9933	1	Onion	onion	NN
60025	9933	2	sauce	sauce	NN
60025	9933	3	,	,	,
60025	9933	4	(	(	-LRB-
60025	9933	5	brown	brown	NNP
60025	9933	6	,	,	,
60025	9933	7	)	)	-RRB-
60025	9933	8	166	166	CD
60025	9933	9	.	.	.
60025	9934	1	Onion	onion	NN
60025	9934	2	sauce	sauce	NN
60025	9934	3	,	,	,
60025	9934	4	(	(	-LRB-
60025	9934	5	white	white	JJ
60025	9934	6	,	,	,
60025	9934	7	)	)	-RRB-
60025	9934	8	166	166	CD
60025	9934	9	.	.	.
60025	9935	1	Onion	onion	NN
60025	9935	2	soup	soup	NN
60025	9935	3	,	,	,
60025	9935	4	416	416	CD
60025	9935	5	.	.	.
60025	9936	1	Onions	onion	NNS
60025	9936	2	,	,	,
60025	9936	3	pickled	pickle	VBD
60025	9936	4	white	white	NN
60025	9936	5	,	,	,
60025	9936	6	222	222	CD
60025	9936	7	.	.	.
60025	9937	1	Onions	onion	NNS
60025	9937	2	,	,	,
60025	9937	3	to	to	TO
60025	9937	4	boil	boil	VB
60025	9937	5	,	,	,
60025	9937	6	198	198	CD
60025	9937	7	.	.	.
60025	9938	1	Onions	onion	NNS
60025	9938	2	,	,	,
60025	9938	3	to	to	TO
60025	9938	4	fry	fry	VB
60025	9938	5	,	,	,
60025	9938	6	199	199	CD
60025	9938	7	.	.	.
60025	9939	1	Onions	onion	NNS
60025	9939	2	,	,	,
60025	9939	3	to	to	TO
60025	9939	4	pickle	pickle	VB
60025	9939	5	,	,	,
60025	9939	6	221	221	CD
60025	9939	7	.	.	.
60025	9940	1	Onions	onion	NNS
60025	9940	2	,	,	,
60025	9940	3	to	to	TO
60025	9940	4	roast	roast	VB
60025	9940	5	,	,	,
60025	9940	6	198	198	CD
60025	9940	7	.	.	.
60025	9941	1	Orange	Orange	NNP
60025	9941	2	cake	cake	NN
60025	9941	3	,	,	,
60025	9941	4	456	456	CD
60025	9941	5	.	.	.
60025	9942	1	Orange	Orange	NNP
60025	9942	2	cream	cream	NN
60025	9942	3	,	,	,
60025	9942	4	321	321	CD
60025	9942	5	.	.	.
60025	9943	1	Orange	Orange	NNP
60025	9943	2	drops	drop	NNS
60025	9943	3	,	,	,
60025	9943	4	476	476	CD
60025	9943	5	.	.	.
60025	9944	1	Orange	Orange	NNP
60025	9944	2	jelly	jelly	NNP
60025	9944	3	,	,	,
60025	9944	4	243	243	CD
60025	9944	5	.	.	.
60025	9945	1	Orange	Orange	NNP
60025	9945	2	marmalade	marmalade	NN
60025	9945	3	,	,	,
60025	9945	4	243	243	CD
60025	9945	5	.	.	.
60025	9946	1	Orange	Orange	NNP
60025	9946	2	pudding	pudding	NN
60025	9946	3	,	,	,
60025	9946	4	285	285	CD
60025	9946	5	.	.	.
60025	9947	1	Orange	Orange	NNP
60025	9947	2	water	water	NN
60025	9947	3	-	-	HYPH
60025	9947	4	ice	ice	NN
60025	9947	5	,	,	,
60025	9947	6	468	468	CD
60025	9947	7	.	.	.
60025	9948	1	Orangeade	Orangeade	NNP
60025	9948	2	,	,	,
60025	9948	3	404	404	CD
60025	9948	4	.	.	.
60025	9949	1	Orgeat	Orgeat	NNP
60025	9949	2	,	,	,
60025	9949	3	403	403	CD
60025	9949	4	.	.	.
60025	9950	1	Ortolans	ortolan	NNS
60025	9950	2	,	,	,
60025	9950	3	to	to	TO
60025	9950	4	roast	roast	VB
60025	9950	5	,	,	,
60025	9950	6	159	159	CD
60025	9950	7	.	.	.
60025	9951	1	Ox	ox	JJ
60025	9951	2	-	-	HYPH
60025	9951	3	tail	tail	NN
60025	9951	4	soup	soup	NN
60025	9951	5	,	,	,
60025	9951	6	32	32	CD
60025	9951	7	.	.	.
60025	9952	1	Oyster	Oyster	NNP
60025	9952	2	catchup	catchup	NN
60025	9952	3	,	,	,
60025	9952	4	185	185	CD
60025	9952	5	.	.	.
60025	9953	1	Oyster	oyster	NN
60025	9953	2	fritters	fritter	NNS
60025	9953	3	,	,	,
60025	9953	4	59	59	CD
60025	9953	5	.	.	.
60025	9954	1	Oyster	oyster	JJ
60025	9954	2	pie	pie	NN
60025	9954	3	,	,	,
60025	9954	4	60	60	CD
60025	9954	5	.	.	.
60025	9955	1	Oyster	Oyster	NNP
60025	9955	2	Sauce	Sauce	NNP
60025	9955	3	,	,	,
60025	9955	4	170	170	CD
60025	9955	5	.	.	.
60025	9956	1	Oyster	oyster	JJ
60025	9956	2	soup	soup	NN
60025	9956	3	,	,	,
60025	9956	4	(	(	-LRB-
60025	9956	5	plain	plain	JJ
60025	9956	6	,	,	,
60025	9956	7	)	)	-RRB-
60025	9956	8	38	38	CD
60025	9956	9	.	.	.
60025	9957	1	Oyster	Oyster	NNP
60025	9957	2	soup	soup	NN
60025	9957	3	,	,	,
60025	9957	4	38	38	CD
60025	9957	5	.	.	.
60025	9958	1	Oysters	oyster	NNS
60025	9958	2	,	,	,
60025	9958	3	(	(	-LRB-
60025	9958	4	fine	fine	RB
60025	9958	5	stewed	stew	VBD
60025	9958	6	,	,	,
60025	9958	7	)	)	-RRB-
60025	9958	8	487	487	CD
60025	9958	9	.	.	.
60025	9959	1	Oysters	oyster	NNS
60025	9959	2	,	,	,
60025	9959	3	(	(	-LRB-
60025	9959	4	spiced	spice	VBN
60025	9959	5	,	,	,
60025	9959	6	)	)	-RRB-
60025	9959	7	488	488	CD
60025	9959	8	.	.	.
60025	9960	1	Oysters	oyster	NNS
60025	9960	2	,	,	,
60025	9960	3	fried	fry	VBN
60025	9960	4	,	,	,
60025	9960	5	57	57	CD
60025	9960	6	.	.	.
60025	9961	1	Oysters	oyster	NNS
60025	9961	2	,	,	,
60025	9961	3	minced	mince	VBN
60025	9961	4	,	,	,
60025	9961	5	431	431	CD
60025	9961	6	.	.	.
60025	9962	1	Oysters	oyster	NNS
60025	9962	2	,	,	,
60025	9962	3	pickled	pickle	VBD
60025	9962	4	for	for	IN
60025	9962	5	keeping	keeping	NN
60025	9962	6	,	,	,
60025	9962	7	228	228	CD
60025	9962	8	.	.	.
60025	9963	1	Oysters	oyster	NNS
60025	9963	2	,	,	,
60025	9963	3	pickled	pickle	VBD
60025	9963	4	,	,	,
60025	9963	5	57	57	CD
60025	9963	6	.	.	.
60025	9964	1	Oysters	oyster	NNS
60025	9964	2	,	,	,
60025	9964	3	scolloped	scollop	VBD
60025	9964	4	,	,	,
60025	9964	5	58	58	CD
60025	9964	6	.	.	.
60025	9965	1	Oysters	oyster	NNS
60025	9965	2	,	,	,
60025	9965	3	stewed	stew	VBD
60025	9965	4	,	,	,
60025	9965	5	59	59	CD
60025	9965	6	.	.	.
60025	9966	1	Panada	Panada	NNP
60025	9966	2	,	,	,
60025	9966	3	(	(	-LRB-
60025	9966	4	chicken	chicken	NN
60025	9966	5	,	,	,
60025	9966	6	)	)	-RRB-
60025	9966	7	416	416	CD
60025	9966	8	.	.	.
60025	9967	1	Panada	Panada	NNP
60025	9967	2	,	,	,
60025	9967	3	413	413	CD
60025	9967	4	.	.	.
60025	9968	1	Pancake	Pancake	NNP
60025	9968	2	ham	ham	NNP
60025	9968	3	,	,	,
60025	9968	4	497	497	CD
60025	9968	5	.	.	.
60025	9969	1	Pancakes	pancake	NNS
60025	9969	2	,	,	,
60025	9969	3	(	(	-LRB-
60025	9969	4	plain	plain	JJ
60025	9969	5	,	,	,
60025	9969	6	)	)	-RRB-
60025	9969	7	312	312	CD
60025	9969	8	.	.	.
60025	9970	1	Pancakes	pancake	NNS
60025	9970	2	,	,	,
60025	9970	3	(	(	-LRB-
60025	9970	4	sweetmeat	sweetmeat	JJ
60025	9970	5	,	,	,
60025	9970	6	)	)	-RRB-
60025	9970	7	313	313	CD
60025	9970	8	.	.	.
60025	9971	1	Parsley	parsley	NN
60025	9971	2	sauce	sauce	NN
60025	9971	3	,	,	,
60025	9971	4	168	168	CD
60025	9971	5	.	.	.
60025	9972	1	Parsley	Parsley	NNP
60025	9972	2	,	,	,
60025	9972	3	to	to	TO
60025	9972	4	pickle	pickle	VB
60025	9972	5	,	,	,
60025	9972	6	215	215	CD
60025	9972	7	.	.	.
60025	9973	1	Parsnips	parsnip	NNS
60025	9973	2	,	,	,
60025	9973	3	to	to	TO
60025	9973	4	boil	boil	VB
60025	9973	5	,	,	,
60025	9973	6	190	190	CD
60025	9973	7	.	.	.
60025	9974	1	Partridges	partridge	NNS
60025	9974	2	,	,	,
60025	9974	3	to	to	TO
60025	9974	4	roast	roast	VB
60025	9974	5	another	another	DT
60025	9974	6	way	way	NN
60025	9974	7	,	,	,
60025	9974	8	158	158	CD
60025	9974	9	.	.	.
60025	9975	1	Partridges	partridge	NNS
60025	9975	2	,	,	,
60025	9975	3	to	to	TO
60025	9975	4	roast	roast	VB
60025	9975	5	,	,	,
60025	9975	6	158	158	CD
60025	9975	7	.	.	.
60025	9976	1	Paste	Paste	NNP
60025	9976	2	,	,	,
60025	9976	3	(	(	-LRB-
60025	9976	4	dripping	drip	VBG
60025	9976	5	,	,	,
60025	9976	6	)	)	-RRB-
60025	9976	7	275	275	CD
60025	9976	8	.	.	.
60025	9977	1	Paste	Paste	NNP
60025	9977	2	,	,	,
60025	9977	3	(	(	-LRB-
60025	9977	4	fine	fine	JJ
60025	9977	5	puff	puff	NN
60025	9977	6	,	,	,
60025	9977	7	)	)	-RRB-
60025	9977	8	276	276	CD
60025	9977	9	.	.	.
60025	9978	1	Paste	Paste	NNP
60025	9978	2	,	,	,
60025	9978	3	(	(	-LRB-
60025	9978	4	lard	lard	NN
60025	9978	5	,	,	,
60025	9978	6	)	)	-RRB-
60025	9978	7	275	275	CD
60025	9978	8	.	.	.
60025	9979	1	Paste	Paste	NNP
60025	9979	2	,	,	,
60025	9979	3	(	(	-LRB-
60025	9979	4	potato	potato	NN
60025	9979	5	,	,	,
60025	9979	6	)	)	-RRB-
60025	9979	7	276	276	CD
60025	9979	8	.	.	.
60025	9980	1	Paste	Paste	NNP
60025	9980	2	,	,	,
60025	9980	3	(	(	-LRB-
60025	9980	4	suet	suet	NN
60025	9980	5	,	,	,
60025	9980	6	)	)	-RRB-
60025	9980	7	274	274	CD
60025	9980	8	.	.	.
60025	9981	1	Paste	Paste	NNP
60025	9981	2	,	,	,
60025	9981	3	(	(	-LRB-
60025	9981	4	sweet	sweet	JJ
60025	9981	5	,	,	,
60025	9981	6	)	)	-RRB-
60025	9981	7	277	277	CD
60025	9981	8	.	.	.
60025	9982	1	Paste	Paste	NNP
60025	9982	2	,	,	,
60025	9982	3	(	(	-LRB-
60025	9982	4	the	the	DT
60025	9982	5	best	good	JJS
60025	9982	6	plain	plain	JJ
60025	9982	7	,	,	,
60025	9982	8	)	)	-RRB-
60025	9982	9	272	272	CD
60025	9982	10	.	.	.
60025	9983	1	Peach	Peach	NNP
60025	9983	2	cordial	cordial	JJ
60025	9983	3	,	,	,
60025	9983	4	401	401	CD
60025	9983	5	.	.	.
60025	9984	1	Peach	peach	VB
60025	9984	2	jelly	jelly	RB
60025	9984	3	,	,	,
60025	9984	4	247	247	CD
60025	9984	5	.	.	.
60025	9985	1	Peach	peach	JJ
60025	9985	2	kernels	kernel	NNS
60025	9985	3	,	,	,
60025	9985	4	437	437	CD
60025	9985	5	.	.	.
60025	9986	1	Peach	peach	JJ
60025	9986	2	leather	leather	NN
60025	9986	3	,	,	,
60025	9986	4	271	271	CD
60025	9986	5	.	.	.
60025	9987	1	Peach	peach	JJ
60025	9987	2	mangoes	mango	NNS
60025	9987	3	,	,	,
60025	9987	4	440	440	CD
60025	9987	5	.	.	.
60025	9988	1	Peach	peach	JJ
60025	9988	2	marmalade	marmalade	NN
60025	9988	3	,	,	,
60025	9988	4	246	246	CD
60025	9988	5	.	.	.
60025	9989	1	Peach	peach	JJ
60025	9989	2	sauce	sauce	NN
60025	9989	3	,	,	,
60025	9989	4	169	169	CD
60025	9989	5	.	.	.
60025	9990	1	Peach	peach	JJ
60025	9990	2	water	water	NN
60025	9990	3	-	-	HYPH
60025	9990	4	ice	ice	NN
60025	9990	5	,	,	,
60025	9990	6	470	470	CD
60025	9990	7	.	.	.
60025	9991	1	Peaches	peach	NNS
60025	9991	2	for	for	IN
60025	9991	3	common	common	JJ
60025	9991	4	use	use	NN
60025	9991	5	,	,	,
60025	9991	6	245	245	CD
60025	9991	7	.	.	.
60025	9992	1	Peaches	peach	NNS
60025	9992	2	,	,	,
60025	9992	3	(	(	-LRB-
60025	9992	4	dried	dry	VBN
60025	9992	5	,	,	,
60025	9992	6	)	)	-RRB-
60025	9992	7	248	248	CD
60025	9992	8	.	.	.
60025	9993	1	Peaches	peach	NNS
60025	9993	2	,	,	,
60025	9993	3	(	(	-LRB-
60025	9993	4	in	in	IN
60025	9993	5	brandy	brandy	NN
60025	9993	6	,	,	,
60025	9993	7	)	)	-RRB-
60025	9993	8	245	245	CD
60025	9993	9	.	.	.
60025	9994	1	Peaches	peach	NNS
60025	9994	2	,	,	,
60025	9994	3	(	(	-LRB-
60025	9994	4	to	to	TO
60025	9994	5	keep	keep	VB
60025	9994	6	,	,	,
60025	9994	7	)	)	-RRB-
60025	9994	8	495	495	CD
60025	9994	9	.	.	.
60025	9995	1	Peaches	peach	NNS
60025	9995	2	,	,	,
60025	9995	3	to	to	TO
60025	9995	4	pickle	pickle	VB
60025	9995	5	,	,	,
60025	9995	6	217	217	CD
60025	9995	7	.	.	.
60025	9996	1	Peaches	peach	NNS
60025	9996	2	,	,	,
60025	9996	3	to	to	TO
60025	9996	4	preserve	preserve	VB
60025	9996	5	,	,	,
60025	9996	6	244	244	CD
60025	9996	7	.	.	.
60025	9997	1	Pearlash	Pearlash	NNP
60025	9997	2	,	,	,
60025	9997	3	to	to	TO
60025	9997	4	keep	keep	VB
60025	9997	5	,	,	,
60025	9997	6	430	430	CD
60025	9997	7	.	.	.
60025	9998	1	Pears	pear	NNS
60025	9998	2	,	,	,
60025	9998	3	to	to	TO
60025	9998	4	bake	bake	VB
60025	9998	5	,	,	,
60025	9998	6	259	259	CD
60025	9998	7	.	.	.
60025	9999	1	Pears	pear	NNS
60025	9999	2	,	,	,
60025	9999	3	to	to	TO
60025	9999	4	preserve	preserve	VB
60025	9999	5	,	,	,
60025	9999	6	259	259	CD
60025	9999	7	.	.	.
60025	10000	1	Peas	pea	NNS
60025	10000	2	soup	soup	NN
60025	10000	3	,	,	,
60025	10000	4	(	(	-LRB-
60025	10000	5	green	green	JJ
60025	10000	6	,	,	,
60025	10000	7	)	)	-RRB-
60025	10000	8	34	34	CD
60025	10000	9	.	.	.
60025	10001	1	Peas	Peas	NNP
60025	10001	2	soup	soup	NN
60025	10001	3	,	,	,
60025	10001	4	34	34	CD
60025	10001	5	.	.	.
60025	10002	1	Peas	pea	NNS
60025	10002	2	,	,	,
60025	10002	3	(	(	-LRB-
60025	10002	4	green	green	JJ
60025	10002	5	,	,	,
60025	10002	6	)	)	-RRB-
60025	10002	7	to	to	TO
60025	10002	8	boil	boil	VB
60025	10002	9	,	,	,
60025	10002	10	198	198	CD
60025	10002	11	.	.	.
60025	10002	12	Pepper	pepper	NN
60025	10002	13	pot	pot	NN
60025	10002	14	,	,	,
60025	10002	15	87	87	CD
60025	10002	16	.	.	.
60025	10003	1	Peppermint	Peppermint	NNP
60025	10003	2	drops	drop	VBZ
60025	10003	3	,	,	,
60025	10003	4	366	366	CD
60025	10003	5	.	.	.
60025	10004	1	Peppers	pepper	NNS
60025	10004	2	,	,	,
60025	10004	3	(	(	-LRB-
60025	10004	4	green	green	JJ
60025	10004	5	,	,	,
60025	10004	6	)	)	-RRB-
60025	10004	7	to	to	TO
60025	10004	8	pickle	pickle	VB
60025	10004	9	,	,	,
60025	10004	10	214	214	CD
60025	10004	11	,	,	,
60025	10004	12	218	218	CD
60025	10004	13	.	.	.
60025	10005	1	Peppers	pepper	NNS
60025	10005	2	,	,	,
60025	10005	3	(	(	-LRB-
60025	10005	4	green	green	JJ
60025	10005	5	,	,	,
60025	10005	6	)	)	-RRB-
60025	10005	7	to	to	TO
60025	10005	8	preserve	preserve	VB
60025	10005	9	,	,	,
60025	10005	10	238	238	CD
60025	10005	11	.	.	.
60025	10006	1	Perch	Perch	NNP
60025	10006	2	,	,	,
60025	10006	3	to	to	TO
60025	10006	4	fry	fry	VB
60025	10006	5	,	,	,
60025	10006	6	52	52	CD
60025	10006	7	.	.	.
60025	10007	1	Pheasants	pheasant	NNS
60025	10007	2	,	,	,
60025	10007	3	to	to	TO
60025	10007	4	roast	roast	VB
60025	10007	5	another	another	DT
60025	10007	6	way	way	NN
60025	10007	7	,	,	,
60025	10007	8	158	158	CD
60025	10007	9	.	.	.
60025	10008	1	Pheasants	pheasant	NNS
60025	10008	2	,	,	,
60025	10008	3	to	to	TO
60025	10008	4	roast	roast	VB
60025	10008	5	,	,	,
60025	10008	6	158	158	CD
60025	10008	7	.	.	.
60025	10009	1	Pickle	Pickle	NNP
60025	10009	2	,	,	,
60025	10009	3	(	(	-LRB-
60025	10009	4	East	East	NNP
60025	10009	5	India	India	NNP
60025	10009	6	,	,	,
60025	10009	7	)	)	-RRB-
60025	10009	8	227	227	CD
60025	10009	9	.	.	.
60025	10010	1	Pie	pie	NN
60025	10010	2	crust	crust	NN
60025	10010	3	,	,	,
60025	10010	4	(	(	-LRB-
60025	10010	5	common	common	JJ
60025	10010	6	,	,	,
60025	10010	7	)	)	-RRB-
60025	10010	8	274	274	CD
60025	10010	9	.	.	.
60025	10011	1	Pies	pie	NNS
60025	10011	2	,	,	,
60025	10011	3	(	(	-LRB-
60025	10011	4	apple	apple	NN
60025	10011	5	and	and	CC
60025	10011	6	other	other	JJ
60025	10011	7	,	,	,
60025	10011	8	)	)	-RRB-
60025	10011	9	281	281	CD
60025	10011	10	.	.	.
60025	10012	1	Pies	pie	NNS
60025	10012	2	,	,	,
60025	10012	3	(	(	-LRB-
60025	10012	4	standing	standing	NN
60025	10012	5	,	,	,
60025	10012	6	)	)	-RRB-
60025	10012	7	280	280	CD
60025	10012	8	.	.	.
60025	10013	1	Pies	pie	NNS
60025	10013	2	,	,	,
60025	10013	3	279	279	CD
60025	10013	4	.	.	.
60025	10014	1	Pig	Pig	NNP
60025	10014	2	's	's	POS
60025	10014	3	feet	foot	NNS
60025	10014	4	and	and	CC
60025	10014	5	ears	ear	NNS
60025	10014	6	,	,	,
60025	10014	7	soused	souse	VBD
60025	10014	8	,	,	,
60025	10014	9	131	131	CD
60025	10014	10	.	.	.
60025	10015	1	Pig	Pig	NNP
60025	10015	2	,	,	,
60025	10015	3	to	to	TO
60025	10015	4	roast	roast	VB
60025	10015	5	,	,	,
60025	10015	6	115	115	CD
60025	10015	7	.	.	.
60025	10016	1	Pigeon	Pigeon	NNP
60025	10016	2	or	or	CC
60025	10016	3	chicken	chicken	NN
60025	10016	4	dumplings	dumpling	NNS
60025	10016	5	,	,	,
60025	10016	6	309	309	CD
60025	10016	7	.	.	.
60025	10017	1	Pigeon	Pigeon	NNP
60025	10017	2	pie	pie	NN
60025	10017	3	,	,	,
60025	10017	4	157	157	CD
60025	10017	5	.	.	.
60025	10018	1	Pigeons	pigeon	NNS
60025	10018	2	,	,	,
60025	10018	3	to	to	TO
60025	10018	4	roast	roast	VB
60025	10018	5	,	,	,
60025	10018	6	156	156	CD
60025	10018	7	.	.	.
60025	10019	1	Pilau	Pilau	NNP
60025	10019	2	,	,	,
60025	10019	3	147	147	CD
60025	10019	4	.	.	.
60025	10020	1	Pine	pine	NN
60025	10020	2	-	-	HYPH
60025	10020	3	apple	apple	NN
60025	10020	4	ice	ice	NN
60025	10020	5	cream	cream	NN
60025	10020	6	,	,	,
60025	10020	7	325	325	CD
60025	10020	8	.	.	.
60025	10021	1	Pine	pine	NN
60025	10021	2	-	-	HYPH
60025	10021	3	apple	apple	NN
60025	10021	4	marmalade	marmalade	NN
60025	10021	5	,	,	,
60025	10021	6	476	476	CD
60025	10021	7	.	.	.
60025	10022	1	Pine	pine	NN
60025	10022	2	-	-	HYPH
60025	10022	3	apple	apple	NN
60025	10022	4	water	water	NN
60025	10022	5	-	-	HYPH
60025	10022	6	ice	ice	NN
60025	10022	7	,	,	,
60025	10022	8	470	470	CD
60025	10022	9	.	.	.
60025	10023	1	Pine	pine	NN
60025	10023	2	-	-	HYPH
60025	10023	3	apple	apple	NN
60025	10023	4	-	-	HYPH
60025	10023	5	ade	ade	NN
60025	10023	6	,	,	,
60025	10023	7	410	410	CD
60025	10023	8	.	.	.
60025	10024	1	Pine	pine	NN
60025	10024	2	-	-	HYPH
60025	10024	3	apples	apple	NNS
60025	10024	4	,	,	,
60025	10024	5	to	to	TO
60025	10024	6	preserve	preserve	VB
60025	10024	7	,	,	,
60025	10024	8	240	240	CD
60025	10024	9	.	.	.
60025	10025	1	Pine	pine	NN
60025	10025	2	-	-	HYPH
60025	10025	3	apples,(fresh	apples,(fresh	NNP
60025	10025	4	,	,	,
60025	10025	5	)	)	-RRB-
60025	10025	6	to	to	TO
60025	10025	7	prepare	prepare	VB
60025	10025	8	for	for	IN
60025	10025	9	eating	eat	VBG
60025	10025	10	,	,	,
60025	10025	11	241	241	CD
60025	10025	12	.	.	.
60025	10026	1	Pink	pink	JJ
60025	10026	2	champagne	champagne	NN
60025	10026	3	jelly	jelly	RB
60025	10026	4	,	,	,
60025	10026	5	452	452	CD
60025	10026	6	.	.	.
60025	10027	1	Pink	pink	JJ
60025	10027	2	sauce	sauce	NN
60025	10027	3	,	,	,
60025	10027	4	173	173	CD
60025	10027	5	.	.	.
60025	10028	1	Plovers	plover	NNS
60025	10028	2	,	,	,
60025	10028	3	to	to	TO
60025	10028	4	roast	roast	VB
60025	10028	5	,	,	,
60025	10028	6	159	159	CD
60025	10028	7	.	.	.
60025	10029	1	Plum	Plum	NNP
60025	10029	2	charlotte	charlotte	NNP
60025	10029	3	,	,	,
60025	10029	4	321	321	CD
60025	10029	5	.	.	.
60025	10030	1	Plum	Plum	NNP
60025	10030	2	pudding	pudding	NN
60025	10030	3	,	,	,
60025	10030	4	baked	bake	VBD
60025	10030	5	,	,	,
60025	10030	6	303	303	CD
60025	10030	7	.	.	.
60025	10031	1	Plum	Plum	NNP
60025	10031	2	pudding	pudding	NN
60025	10031	3	,	,	,
60025	10031	4	boiled	boil	VBD
60025	10031	5	,	,	,
60025	10031	6	304	304	CD
60025	10031	7	.	.	.
60025	10032	1	Plums	plum	NNS
60025	10032	2	for	for	IN
60025	10032	3	common	common	JJ
60025	10032	4	use	use	NN
60025	10032	5	,	,	,
60025	10032	6	258	258	CD
60025	10032	7	.	.	.
60025	10033	1	Plums	plum	NNS
60025	10033	2	,	,	,
60025	10033	3	(	(	-LRB-
60025	10033	4	green	green	JJ
60025	10033	5	gage	gage	NN
60025	10033	6	,	,	,
60025	10033	7	)	)	-RRB-
60025	10033	8	to	to	TO
60025	10033	9	preserve	preserve	VB
60025	10033	10	,	,	,
60025	10033	11	256	256	CD
60025	10033	12	.	.	.
60025	10034	1	Plums	plum	NNS
60025	10034	2	,	,	,
60025	10034	3	to	to	TO
60025	10034	4	preserve	preserve	VB
60025	10034	5	,	,	,
60025	10034	6	257	257	CD
60025	10034	7	.	.	.
60025	10035	1	Plums,(egg	Plums,(egg	NNP
60025	10035	2	,	,	,
60025	10035	3	)	)	-RRB-
60025	10035	4	to	to	TO
60025	10035	5	preserve	preserve	VB
60025	10035	6	whole	whole	RB
60025	10035	7	,	,	,
60025	10035	8	258	258	CD
60025	10035	9	.	.	.
60025	10036	1	Poke	Poke	NNP
60025	10036	2	,	,	,
60025	10036	3	to	to	TO
60025	10036	4	boil	boil	VB
60025	10036	5	,	,	,
60025	10036	6	200	200	CD
60025	10036	7	.	.	.
60025	10037	1	Pomatum	Pomatum	NNP
60025	10037	2	,	,	,
60025	10037	3	(	(	-LRB-
60025	10037	4	soft	soft	JJ
60025	10037	5	,	,	,
60025	10037	6	)	)	-RRB-
60025	10037	7	426	426	CD
60025	10037	8	.	.	.
60025	10038	1	Pork	pork	NN
60025	10038	2	and	and	CC
60025	10038	3	beans	bean	NNS
60025	10038	4	,	,	,
60025	10038	5	120	120	CD
60025	10038	6	.	.	.
60025	10039	1	Pork	pork	NN
60025	10039	2	cheese	cheese	NN
60025	10039	3	,	,	,
60025	10039	4	130	130	CD
60025	10039	5	.	.	.
60025	10040	1	Pork	pork	NN
60025	10040	2	cutlets	cutlet	NNS
60025	10040	3	,	,	,
60025	10040	4	121	121	CD
60025	10040	5	.	.	.
60025	10041	1	Pork	pork	NN
60025	10041	2	pie	pie	NN
60025	10041	3	,	,	,
60025	10041	4	122	122	CD
60025	10041	5	.	.	.
60025	10042	1	Pork	pork	NN
60025	10042	2	steaks	steak	NNS
60025	10042	3	,	,	,
60025	10042	4	120	120	CD
60025	10042	5	.	.	.
60025	10043	1	Pork	pork	NN
60025	10043	2	,	,	,
60025	10043	3	(	(	-LRB-
60025	10043	4	corned	corn	VBN
60025	10043	5	,	,	,
60025	10043	6	)	)	-RRB-
60025	10043	7	to	to	TO
60025	10043	8	boil	boil	VB
60025	10043	9	,	,	,
60025	10043	10	118	118	CD
60025	10043	11	.	.	.
60025	10044	1	Pork	pork	NN
60025	10044	2	,	,	,
60025	10044	3	(	(	-LRB-
60025	10044	4	leg	leg	NN
60025	10044	5	of	of	IN
60025	10044	6	,	,	,
60025	10044	7	)	)	-RRB-
60025	10044	8	to	to	TO
60025	10044	9	roast	roast	VB
60025	10044	10	,	,	,
60025	10044	11	116	116	CD
60025	10044	12	.	.	.
60025	10045	1	Pork	pork	NN
60025	10045	2	,	,	,
60025	10045	3	(	(	-LRB-
60025	10045	4	loin	loin	NN
60025	10045	5	of	of	IN
60025	10045	6	,	,	,
60025	10045	7	)	)	-RRB-
60025	10045	8	to	to	TO
60025	10045	9	roast	roast	VB
60025	10045	10	,	,	,
60025	10045	11	117	117	CD
60025	10045	12	.	.	.
60025	10046	1	Pork	pork	NN
60025	10046	2	,	,	,
60025	10046	3	(	(	-LRB-
60025	10046	4	middling	middling	NN
60025	10046	5	piece	piece	NN
60025	10046	6	,	,	,
60025	10046	7	)	)	-RRB-
60025	10046	8	to	to	TO
60025	10046	9	roast	roast	VB
60025	10046	10	,	,	,
60025	10046	11	117	117	CD
60025	10046	12	.	.	.
60025	10047	1	Pork	pork	NN
60025	10047	2	,	,	,
60025	10047	3	(	(	-LRB-
60025	10047	4	pickled	pickle	VBN
60025	10047	5	,	,	,
60025	10047	6	)	)	-RRB-
60025	10047	7	to	to	TO
60025	10047	8	boil	boil	VB
60025	10047	9	with	with	IN
60025	10047	10	peas	pea	NNS
60025	10047	11	pudding	pudding	NN
60025	10047	12	,	,	,
60025	10047	13	119	119	CD
60025	10047	14	.	.	.
60025	10048	1	Pork	pork	NN
60025	10048	2	,	,	,
60025	10048	3	to	to	IN
60025	10048	4	stew	stew	NNP
60025	10048	5	,	,	,
60025	10048	6	118	118	CD
60025	10048	7	.	.	.
60025	10049	1	Port	port	NN
60025	10049	2	wine	wine	NN
60025	10049	3	jelly	jelly	RB
60025	10049	4	,	,	,
60025	10049	5	412	412	CD
60025	10049	6	.	.	.
60025	10050	1	Pot	pot	NN
60025	10050	2	pie	pie	NN
60025	10050	3	,	,	,
60025	10050	4	(	(	-LRB-
60025	10050	5	apple	apple	NNP
60025	10050	6	,	,	,
60025	10050	7	)	)	-RRB-
60025	10050	8	434	434	CD
60025	10050	9	.	.	.
60025	10051	1	Pot	pot	NN
60025	10051	2	pie	pie	NN
60025	10051	3	,	,	,
60025	10051	4	145	145	CD
60025	10051	5	.	.	.
60025	10052	1	Potato	potato	NN
60025	10052	2	pudding	pudding	NN
60025	10052	3	,	,	,
60025	10052	4	289	289	CD
60025	10052	5	.	.	.
60025	10053	1	Potato	potato	JJ
60025	10053	2	snow	snow	NN
60025	10053	3	,	,	,
60025	10053	4	185	185	CD
60025	10053	5	.	.	.
60025	10054	1	Potato	potato	JJ
60025	10054	2	yeast	yeast	NN
60025	10054	3	,	,	,
60025	10054	4	446	446	CD
60025	10054	5	.	.	.
60025	10055	1	Potatoes	potato	NNS
60025	10055	2	,	,	,
60025	10055	3	roasted	roast	VBD
60025	10055	4	,	,	,
60025	10055	5	185	185	CD
60025	10055	6	.	.	.
60025	10056	1	Potatoes	potato	NNS
60025	10056	2	,	,	,
60025	10056	3	to	to	TO
60025	10056	4	boil	boil	VB
60025	10056	5	,	,	,
60025	10056	6	183	183	CD
60025	10056	7	.	.	.
60025	10057	1	Potatoes	potato	NNS
60025	10057	2	,	,	,
60025	10057	3	to	to	TO
60025	10057	4	fry	fry	VB
60025	10057	5	,	,	,
60025	10057	6	185	185	CD
60025	10057	7	.	.	.
60025	10058	1	Poultry	poultry	NN
60025	10058	2	,	,	,
60025	10058	3	(	(	-LRB-
60025	10058	4	to	to	TO
60025	10058	5	draw	draw	VB
60025	10058	6	,	,	,
60025	10058	7	&	&	CC
60025	10058	8	c.	c.	NNP
60025	10058	9	,	,	,
60025	10058	10	)	)	-RRB-
60025	10058	11	494	494	CD
60025	10058	12	.	.	.
60025	10059	1	Pound	pound	NN
60025	10059	2	cake	cake	NN
60025	10059	3	,	,	,
60025	10059	4	339	339	CD
60025	10059	5	.	.	.
60025	10060	1	Prawns	prawn	NNS
60025	10060	2	,	,	,
60025	10060	3	to	to	TO
60025	10060	4	boil	boil	VB
60025	10060	5	,	,	,
60025	10060	6	64	64	CD
60025	10060	7	.	.	.
60025	10061	1	Prune	Prune	NNP
60025	10061	2	pudding	pudding	NN
60025	10061	3	,	,	,
60025	10061	4	296	296	CD
60025	10061	5	.	.	.
60025	10062	1	Pudding	pudde	VBG
60025	10062	2	catchup	catchup	NNP
60025	10062	3	,	,	,
60025	10062	4	435	435	CD
60025	10062	5	.	.	.
60025	10063	1	Pumpkin	pumpkin	NN
60025	10063	2	chips	chip	NNS
60025	10063	3	,	,	,
60025	10063	4	238	238	CD
60025	10063	5	.	.	.
60025	10064	1	Pumpkin	pumpkin	NN
60025	10064	2	pie	pie	NN
60025	10064	3	,	,	,
60025	10064	4	(	(	-LRB-
60025	10064	5	New	New	NNP
60025	10064	6	England	England	NNP
60025	10064	7	,	,	,
60025	10064	8	)	)	-RRB-
60025	10064	9	464	464	CD
60025	10064	10	.	.	.
60025	10065	1	Pumpkin	pumpkin	NN
60025	10065	2	pudding	pudding	NN
60025	10065	3	,	,	,
60025	10065	4	288	288	CD
60025	10065	5	.	.	.
60025	10066	1	Pumpkin	pumpkin	NN
60025	10066	2	yeast	yeast	NN
60025	10066	3	,	,	,
60025	10066	4	378	378	CD
60025	10066	5	.	.	.
60025	10067	1	Pumpkin	pumpkin	NN
60025	10067	2	,	,	,
60025	10067	3	to	to	TO
60025	10067	4	boil	boil	VB
60025	10067	5	,	,	,
60025	10067	6	191	191	CD
60025	10067	7	.	.	.
60025	10068	1	Punch	Punch	NNP
60025	10068	2	,	,	,
60025	10068	3	(	(	-LRB-
60025	10068	4	fine	fine	JJ
60025	10068	5	milk	milk	NN
60025	10068	6	,	,	,
60025	10068	7	)	)	-RRB-
60025	10068	8	405	405	CD
60025	10068	9	.	.	.
60025	10069	1	Punch	Punch	NNP
60025	10069	2	,	,	,
60025	10069	3	(	(	-LRB-
60025	10069	4	frozen	frozen	JJ
60025	10069	5	,	,	,
60025	10069	6	)	)	-RRB-
60025	10069	7	405	405	CD
60025	10069	8	.	.	.
60025	10070	1	Punch	Punch	NNP
60025	10070	2	,	,	,
60025	10070	3	(	(	-LRB-
60025	10070	4	milk	milk	NN
60025	10070	5	,	,	,
60025	10070	6	)	)	-RRB-
60025	10070	7	405	405	CD
60025	10070	8	.	.	.
60025	10071	1	Punch	Punch	NNP
60025	10071	2	,	,	,
60025	10071	3	(	(	-LRB-
60025	10071	4	regent	regent	NN
60025	10071	5	's	's	POS
60025	10071	6	,	,	,
60025	10071	7	)	)	-RRB-
60025	10071	8	405	405	CD
60025	10071	9	.	.	.
60025	10072	1	Punch	Punch	NNP
60025	10072	2	,	,	,
60025	10072	3	(	(	-LRB-
60025	10072	4	Roman	Roman	NNP
60025	10072	5	,	,	,
60025	10072	6	)	)	-RRB-
60025	10072	7	405	405	CD
60025	10072	8	.	.	.
60025	10073	1	Punch	Punch	NNP
60025	10073	2	,	,	,
60025	10073	3	404	404	CD
60025	10073	4	.	.	.
60025	10074	1	Pyramid	pyramid	NN
60025	10074	2	of	of	IN
60025	10074	3	tarts	tart	NNS
60025	10074	4	,	,	,
60025	10074	5	280	280	CD
60025	10074	6	.	.	.
60025	10075	1	Quails	Quails	NNP
60025	10075	2	,	,	,
60025	10075	3	to	to	TO
60025	10075	4	roast	roast	VB
60025	10075	5	,	,	,
60025	10075	6	158	158	CD
60025	10075	7	.	.	.
60025	10076	1	Queen	queen	JJ
60025	10076	2	cake	cake	NN
60025	10076	3	,	,	,
60025	10076	4	341	341	CD
60025	10076	5	.	.	.
60025	10077	1	Quin	Quin	NNP
60025	10077	2	's	's	POS
60025	10077	3	sauce	sauce	NN
60025	10077	4	for	for	IN
60025	10077	5	fish	fish	NN
60025	10077	6	,	,	,
60025	10077	7	172	172	CD
60025	10077	8	.	.	.
60025	10078	1	Quince	Quince	NNP
60025	10078	2	cheese	cheese	NN
60025	10078	3	,	,	,
60025	10078	4	251	251	CD
60025	10078	5	.	.	.
60025	10079	1	Quince	Quince	NNP
60025	10079	2	cordial	cordial	NNP
60025	10079	3	,	,	,
60025	10079	4	400	400	CD
60025	10079	5	.	.	.
60025	10080	1	Quince	Quince	NNP
60025	10080	2	jelly	jelly	NNP
60025	10080	3	,	,	,
60025	10080	4	250	250	CD
60025	10080	5	.	.	.
60025	10081	1	Quince	Quince	NNP
60025	10081	2	marmalade	marmalade	NN
60025	10081	3	,	,	,
60025	10081	4	250	250	CD
60025	10081	5	.	.	.
60025	10082	1	Quince	Quince	NNP
60025	10082	2	pudding	pudding	NN
60025	10082	3	,	,	,
60025	10082	4	285	285	CD
60025	10082	5	.	.	.
60025	10083	1	Quinces	quince	NNS
60025	10083	2	,	,	,
60025	10083	3	preserved	preserve	VBN
60025	10083	4	,	,	,
60025	10083	5	248	248	CD
60025	10083	6	.	.	.
60025	10084	1	Quinces	quince	NNS
60025	10084	2	,	,	,
60025	10084	3	to	to	TO
60025	10084	4	preserve	preserve	VB
60025	10084	5	whole	whole	RB
60025	10084	6	,	,	,
60025	10084	7	249	249	CD
60025	10084	8	.	.	.
60025	10085	1	Rabbits	rabbit	NNS
60025	10085	2	,	,	,
60025	10085	3	fricasseed	fricasseed	NN
60025	10085	4	,	,	,
60025	10085	5	138	138	CD
60025	10085	6	.	.	.
60025	10086	1	Rabbits	rabbit	NNS
60025	10086	2	,	,	,
60025	10086	3	to	to	TO
60025	10086	4	fry	fry	VB
60025	10086	5	,	,	,
60025	10086	6	139	139	CD
60025	10086	7	.	.	.
60025	10087	1	Rabbits	rabbit	NNS
60025	10087	2	,	,	,
60025	10087	3	to	to	IN
60025	10087	4	stew	stew	NNP
60025	10087	5	,	,	,
60025	10087	6	138	138	CD
60025	10087	7	.	.	.
60025	10088	1	Radish	radish	JJ
60025	10088	2	pods	pod	NNS
60025	10088	3	,	,	,
60025	10088	4	to	to	TO
60025	10088	5	pickle	pickle	VB
60025	10088	6	,	,	,
60025	10088	7	215	215	CD
60025	10088	8	.	.	.
60025	10089	1	Radishes	radish	NNS
60025	10089	2	,	,	,
60025	10089	3	to	to	TO
60025	10089	4	prepare	prepare	VB
60025	10089	5	for	for	IN
60025	10089	6	table	table	NN
60025	10089	7	,	,	,
60025	10089	8	204	204	CD
60025	10089	9	.	.	.
60025	10090	1	Raspberries	raspberry	NNS
60025	10090	2	,	,	,
60025	10090	3	to	to	TO
60025	10090	4	preserve	preserve	VB
60025	10090	5	,	,	,
60025	10090	6	262	262	CD
60025	10090	7	.	.	.
60025	10091	1	Raspberry	Raspberry	NNP
60025	10091	2	charlotte	charlotte	NNP
60025	10091	3	,	,	,
60025	10091	4	320	320	CD
60025	10091	5	.	.	.
60025	10092	1	Raspberry	Raspberry	NNP
60025	10092	2	cordial	cordial	JJ
60025	10092	3	,	,	,
60025	10092	4	180	180	CD
60025	10092	5	.	.	.
60025	10093	1	Raspberry	Raspberry	NNP
60025	10093	2	ice	ice	NN
60025	10093	3	-	-	HYPH
60025	10093	4	cream	cream	NN
60025	10093	5	,	,	,
60025	10093	6	325	325	CD
60025	10093	7	.	.	.
60025	10094	1	Raspberry	Raspberry	NNP
60025	10094	2	jam	jam	NNP
60025	10094	3	,	,	,
60025	10094	4	263	263	CD
60025	10094	5	.	.	.
60025	10095	1	Raspberry	Raspberry	NNP
60025	10095	2	vinegar	vinegar	NN
60025	10095	3	,	,	,
60025	10095	4	180	180	CD
60025	10095	5	.	.	.
60025	10096	1	Raspberry	Raspberry	NNP
60025	10096	2	water	water	NN
60025	10096	3	-	-	HYPH
60025	10096	4	ice	ice	NN
60025	10096	5	,	,	,
60025	10096	6	469	469	CD
60025	10096	7	.	.	.
60025	10097	1	Raspberry	raspberry	VB
60025	10097	2	wine	wine	NN
60025	10097	3	,	,	,
60025	10097	4	395	395	CD
60025	10097	5	.	.	.
60025	10098	1	Ratafia	Ratafia	NNP
60025	10098	2	,	,	,
60025	10098	3	403	403	CD
60025	10098	4	.	.	.
60025	10099	1	Raw	raw	JJ
60025	10099	2	egg	egg	NN
60025	10099	3	,	,	,
60025	10099	4	419	419	CD
60025	10099	5	.	.	.
60025	10100	1	Reed	Reed	NNP
60025	10100	2	birds	bird	NNS
60025	10100	3	,	,	,
60025	10100	4	to	to	TO
60025	10100	5	roast	roast	VB
60025	10100	6	,	,	,
60025	10100	7	159	159	CD
60025	10100	8	.	.	.
60025	10101	1	Rennet	rennet	NN
60025	10101	2	whey	whey	NN
60025	10101	3	,	,	,
60025	10101	4	415	415	CD
60025	10101	5	.	.	.
60025	10102	1	Rhubarb	rhubarb	JJ
60025	10102	2	jam	jam	NN
60025	10102	3	,	,	,
60025	10102	4	271	271	CD
60025	10102	5	.	.	.
60025	10103	1	Rhubarb	rhubarb	JJ
60025	10103	2	tarts	tart	NNS
60025	10103	3	,	,	,
60025	10103	4	282	282	CD
60025	10103	5	.	.	.
60025	10104	1	Rice	rice	NN
60025	10104	2	cakes	cake	NNS
60025	10104	3	,	,	,
60025	10104	4	372	372	CD
60025	10104	5	.	.	.
60025	10105	1	Rice	Rice	NNP
60025	10105	2	custard	custard	NN
60025	10105	3	,	,	,
60025	10105	4	314	314	CD
60025	10105	5	.	.	.
60025	10106	1	Rice	rice	NN
60025	10106	2	dumplings	dumpling	NNS
60025	10106	3	,	,	,
60025	10106	4	308	308	CD
60025	10106	5	.	.	.
60025	10107	1	Rice	rice	NN
60025	10107	2	flummery	flummery	NN
60025	10107	3	,	,	,
60025	10107	4	433	433	CD
60025	10107	5	.	.	.
60025	10108	1	Rice	rice	NN
60025	10108	2	jelly	jelly	NNP
60025	10108	3	,	,	,
60025	10108	4	412	412	CD
60025	10108	5	.	.	.
60025	10109	1	Rice	rice	NN
60025	10109	2	milk	milk	NN
60025	10109	3	,	,	,
60025	10109	4	(	(	-LRB-
60025	10109	5	ground	ground	NN
60025	10109	6	,	,	,
60025	10109	7	)	)	-RRB-
60025	10109	8	414	414	CD
60025	10109	9	.	.	.
60025	10110	1	Rice	rice	NN
60025	10110	2	milk	milk	NN
60025	10110	3	,	,	,
60025	10110	4	293	293	CD
60025	10110	5	.	.	.
60025	10111	1	Rice	rice	NN
60025	10111	2	pudding	pudding	NN
60025	10111	3	,	,	,
60025	10111	4	(	(	-LRB-
60025	10111	5	farmer	farmer	NNP
60025	10111	6	's	's	POS
60025	10111	7	,	,	,
60025	10111	8	)	)	-RRB-
60025	10111	9	293	293	CD
60025	10111	10	.	.	.
60025	10112	1	Rice	rice	NN
60025	10112	2	pudding	pudding	NN
60025	10112	3	,	,	,
60025	10112	4	(	(	-LRB-
60025	10112	5	ground	ground	NN
60025	10112	6	,	,	,
60025	10112	7	)	)	-RRB-
60025	10112	8	291	291	CD
60025	10112	9	.	.	.
60025	10113	1	Rice	rice	NN
60025	10113	2	pudding	pudding	NN
60025	10113	3	,	,	,
60025	10113	4	(	(	-LRB-
60025	10113	5	plain	plain	JJ
60025	10113	6	,	,	,
60025	10113	7	)	)	-RRB-
60025	10113	8	292	292	CD
60025	10113	9	.	.	.
60025	10114	1	Rice	rice	NN
60025	10114	2	pudding	pudding	NN
60025	10114	3	,	,	,
60025	10114	4	(	(	-LRB-
60025	10114	5	plum	plum	NNP
60025	10114	6	,	,	,
60025	10114	7	)	)	-RRB-
60025	10114	8	292	292	CD
60025	10114	9	.	.	.
60025	10115	1	Rice	Rice	NNP
60025	10115	2	pudding	pudding	NN
60025	10115	3	,	,	,
60025	10115	4	boiled	boil	VBN
60025	10115	5	,	,	,
60025	10115	6	293	293	CD
60025	10115	7	.	.	.
60025	10116	1	Rice	Rice	NNP
60025	10116	2	,	,	,
60025	10116	3	to	to	TO
60025	10116	4	boil	boil	VB
60025	10116	5	for	for	IN
60025	10116	6	curry	curry	NNP
60025	10116	7	,	,	,
60025	10116	8	146	146	CD
60025	10116	9	.	.	.
60025	10117	1	Rice	Rice	NNP
60025	10117	2	,	,	,
60025	10117	3	to	to	TO
60025	10117	4	boil	boil	VB
60025	10117	5	,	,	,
60025	10117	6	202	202	CD
60025	10117	7	.	.	.
60025	10118	1	Ringworms	ringworm	NNS
60025	10118	2	,	,	,
60025	10118	3	remedy	remedy	NN
60025	10118	4	for	for	IN
60025	10118	5	,	,	,
60025	10118	6	421	421	CD
60025	10118	7	.	.	.
60025	10119	1	Rock	rock	NN
60025	10119	2	cake	cake	NN
60025	10119	3	,	,	,
60025	10119	4	449	449	CD
60025	10119	5	.	.	.
60025	10120	1	Rock	rock	NN
60025	10120	2	-	-	HYPH
60025	10120	3	fish	fish	NN
60025	10120	4	,	,	,
60025	10120	5	to	to	TO
60025	10120	6	boil	boil	VB
60025	10120	7	,	,	,
60025	10120	8	51	51	CD
60025	10120	9	.	.	.
60025	10121	1	Rock	rock	NN
60025	10121	2	-	-	HYPH
60025	10121	3	fish	fish	NN
60025	10121	4	,	,	,
60025	10121	5	to	to	TO
60025	10121	6	pickle	pickle	VB
60025	10121	7	,	,	,
60025	10121	8	52	52	CD
60025	10121	9	.	.	.
60025	10122	1	Rolls	Rolls	NNP
60025	10122	2	,	,	,
60025	10122	3	(	(	-LRB-
60025	10122	4	common	common	JJ
60025	10122	5	,	,	,
60025	10122	6	)	)	-RRB-
60025	10122	7	373	373	CD
60025	10122	8	.	.	.
60025	10123	1	Rolls	roll	NNS
60025	10123	2	,	,	,
60025	10123	3	(	(	-LRB-
60025	10123	4	French	French	NNP
60025	10123	5	,	,	,
60025	10123	6	)	)	-RRB-
60025	10123	7	373	373	CD
60025	10123	8	.	.	.
60025	10124	1	Rose	rose	NN
60025	10124	2	brandy	brandy	NN
60025	10124	3	,	,	,
60025	10124	4	402	402	CD
60025	10124	5	.	.	.
60025	10125	1	Rose	rise	VBD
60025	10125	2	cordial	cordial	JJ
60025	10125	3	,	,	,
60025	10125	4	399	399	CD
60025	10125	5	.	.	.
60025	10126	1	Rose	rose	NN
60025	10126	2	vinegar	vinegar	NN
60025	10126	3	,	,	,
60025	10126	4	424	424	CD
60025	10126	5	.	.	.
60025	10127	1	Rusk	Rusk	NNP
60025	10127	2	,	,	,
60025	10127	3	361	361	CD
60025	10127	4	.	.	.
60025	10128	1	Russian	russian	JJ
60025	10128	2	or	or	CC
60025	10128	3	Swedish	swedish	JJ
60025	10128	4	turnip	turnip	NN
60025	10128	5	,	,	,
60025	10128	6	to	to	TO
60025	10128	7	boil	boil	VB
60025	10128	8	,	,	,
60025	10128	9	190	190	CD
60025	10128	10	.	.	.
60025	10129	1	Rye	rye	NN
60025	10129	2	and	and	CC
60025	10129	3	Indian	indian	JJ
60025	10129	4	bread	bread	NN
60025	10129	5	,	,	,
60025	10129	6	377	377	CD
60025	10129	7	.	.	.
60025	10130	1	Sago	Sago	NNP
60025	10130	2	pudding	pudding	NN
60025	10130	3	,	,	,
60025	10130	4	290	290	CD
60025	10130	5	.	.	.
60025	10131	1	Sago	Sago	NNP
60025	10131	2	,	,	,
60025	10131	3	412	412	CD
60025	10131	4	.	.	.
60025	10132	1	Salad	salad	NN
60025	10132	2	,	,	,
60025	10132	3	to	to	TO
60025	10132	4	dress	dress	VB
60025	10132	5	,	,	,
60025	10132	6	203	203	CD
60025	10132	7	.	.	.
60025	10133	1	Sally	Sally	NNP
60025	10133	2	Lunn	Lunn	NNP
60025	10133	3	cake	cake	NN
60025	10133	4	,	,	,
60025	10133	5	371	371	CD
60025	10133	6	.	.	.
60025	10134	1	Salmon	salmon	NN
60025	10134	2	steaks	steak	NNS
60025	10134	3	,	,	,
60025	10134	4	45	45	CD
60025	10134	5	.	.	.
60025	10135	1	Salmon	Salmon	NNP
60025	10135	2	,	,	,
60025	10135	3	(	(	-LRB-
60025	10135	4	fresh	fresh	JJ
60025	10135	5	,	,	,
60025	10135	6	)	)	-RRB-
60025	10135	7	to	to	TO
60025	10135	8	bake	bake	VB
60025	10135	9	in	in	IN
60025	10135	10	slices	slice	NNS
60025	10135	11	,	,	,
60025	10135	12	44	44	CD
60025	10135	13	.	.	.
60025	10136	1	Salmon	Salmon	NNP
60025	10136	2	,	,	,
60025	10136	3	(	(	-LRB-
60025	10136	4	fresh	fresh	JJ
60025	10136	5	,	,	,
60025	10136	6	)	)	-RRB-
60025	10136	7	to	to	TO
60025	10136	8	bake	bake	VB
60025	10136	9	whole	whole	NN
60025	10136	10	,	,	,
60025	10136	11	44	44	CD
60025	10136	12	.	.	.
60025	10137	1	Salmon	Salmon	NNP
60025	10137	2	,	,	,
60025	10137	3	(	(	-LRB-
60025	10137	4	fresh	fresh	JJ
60025	10137	5	,	,	,
60025	10137	6	)	)	-RRB-
60025	10137	7	to	to	TO
60025	10137	8	boil	boil	VB
60025	10137	9	,	,	,
60025	10137	10	43	43	CD
60025	10137	11	.	.	.
60025	10138	1	Salmon	Salmon	NNP
60025	10138	2	,	,	,
60025	10138	3	(	(	-LRB-
60025	10138	4	pickled	pickle	VBN
60025	10138	5	,	,	,
60025	10138	6	)	)	-RRB-
60025	10138	7	45	45	CD
60025	10138	8	.	.	.
60025	10139	1	Salmon	Salmon	NNP
60025	10139	2	,	,	,
60025	10139	3	(	(	-LRB-
60025	10139	4	smoked	smoke	VBN
60025	10139	5	,	,	,
60025	10139	6	)	)	-RRB-
60025	10139	7	46	46	CD
60025	10139	8	.	.	.
60025	10140	1	Salsify	Salsify	NNP
60025	10140	2	,	,	,
60025	10140	3	to	to	TO
60025	10140	4	dress	dress	VB
60025	10140	5	,	,	,
60025	10140	6	195	195	CD
60025	10140	7	.	.	.
60025	10141	1	Salt	salt	NN
60025	10141	2	pork	pork	NN
60025	10141	3	,	,	,
60025	10141	4	(	(	-LRB-
60025	10141	5	to	to	IN
60025	10141	6	stew	stew	NNP
60025	10141	7	,	,	,
60025	10141	8	)	)	-RRB-
60025	10141	9	504	504	CD
60025	10141	10	.	.	.
60025	10142	1	Sandwiches	Sandwiches	NNP
60025	10142	2	,	,	,
60025	10142	3	(	(	-LRB-
60025	10142	4	ham	ham	NNP
60025	10142	5	,	,	,
60025	10142	6	)	)	-RRB-
60025	10142	7	123	123	CD
60025	10142	8	.	.	.
60025	10143	1	Sangaree	Sangaree	NNP
60025	10143	2	,	,	,
60025	10143	3	407	407	CD
60025	10143	4	.	.	.
60025	10144	1	Sassafras	sassafra	NNS
60025	10144	2	beer	beer	NN
60025	10144	3	,	,	,
60025	10144	4	392	392	CD
60025	10144	5	.	.	.
60025	10145	1	Sassafras	sassafra	NNS
60025	10145	2	mead	mead	RB
60025	10145	3	,	,	,
60025	10145	4	478	478	CD
60025	10145	5	.	.	.
60025	10146	1	Sausage	sausage	NN
60025	10146	2	meat	meat	NN
60025	10146	3	,	,	,
60025	10146	4	(	(	-LRB-
60025	10146	5	common	common	JJ
60025	10146	6	,	,	,
60025	10146	7	)	)	-RRB-
60025	10146	8	129	129	CD
60025	10146	9	.	.	.
60025	10147	1	Sausages	sausage	NNS
60025	10147	2	,	,	,
60025	10147	3	(	(	-LRB-
60025	10147	4	Bologna	Bologna	NNS
60025	10147	5	,	,	,
60025	10147	6	)	)	-RRB-
60025	10147	7	130	130	CD
60025	10147	8	.	.	.
60025	10148	1	Sausages	sausage	NNS
60025	10148	2	,	,	,
60025	10148	3	(	(	-LRB-
60025	10148	4	fine	fine	JJ
60025	10148	5	,	,	,
60025	10148	6	)	)	-RRB-
60025	10148	7	129	129	CD
60025	10148	8	.	.	.
60025	10149	1	Savoy	savoy	JJ
60025	10149	2	biscuits	biscuit	NNS
60025	10149	3	,	,	,
60025	10149	4	351	351	CD
60025	10149	5	.	.	.
60025	10150	1	Scented	scented	JJ
60025	10150	2	bags	bag	NNS
60025	10150	3	,	,	,
60025	10150	4	428	428	CD
60025	10150	5	.	.	.
60025	10151	1	Scotch	scotch	NN
60025	10151	2	cake	cake	NN
60025	10151	3	,	,	,
60025	10151	4	356	356	CD
60025	10151	5	.	.	.
60025	10152	1	Scotch	scotch	NN
60025	10152	2	queen	queen	NN
60025	10152	3	-	-	HYPH
60025	10152	4	cake	cake	NN
60025	10152	5	,	,	,
60025	10152	6	356	356	CD
60025	10152	7	.	.	.
60025	10153	1	Scotch	scotch	NN
60025	10153	2	sauce	sauce	NN
60025	10153	3	for	for	IN
60025	10153	4	fish	fish	NN
60025	10153	5	,	,	,
60025	10153	6	171	171	CD
60025	10153	7	.	.	.
60025	10154	1	Sea	sea	NN
60025	10154	2	bass	bass	NN
60025	10154	3	or	or	CC
60025	10154	4	black	black	NN
60025	10154	5	-	-	HYPH
60025	10154	6	fish	fish	NN
60025	10154	7	,	,	,
60025	10154	8	boiled	boil	VBN
60025	10154	9	,	,	,
60025	10154	10	52	52	CD
60025	10154	11	.	.	.
60025	10155	1	Sea	sea	NN
60025	10155	2	bass	bass	NN
60025	10155	3	,	,	,
60025	10155	4	fried	fried	NNP
60025	10155	5	,	,	,
60025	10155	6	54	54	CD
60025	10155	7	.	.	.
60025	10156	1	Sea	Sea	NNP
60025	10156	2	catchup	catchup	NN
60025	10156	3	,	,	,
60025	10156	4	178	178	CD
60025	10156	5	.	.	.
60025	10157	1	Sea	Sea	NNP
60025	10157	2	kale	kale	NNP
60025	10157	3	,	,	,
60025	10157	4	to	to	TO
60025	10157	5	boil	boil	VB
60025	10157	6	,	,	,
60025	10157	7	199	199	CD
60025	10157	8	.	.	.
60025	10158	1	Secrets	secret	NNS
60025	10158	2	,	,	,
60025	10158	3	355	355	CD
60025	10158	4	.	.	.
60025	10159	1	Seidlitz	Seidlitz	NNP
60025	10159	2	powders	powder	NNS
60025	10159	3	,	,	,
60025	10159	4	419	419	CD
60025	10159	5	.	.	.
60025	10160	1	Shad	Shad	NNP
60025	10160	2	,	,	,
60025	10160	3	(	(	-LRB-
60025	10160	4	broiled	broil	VBN
60025	10160	5	,	,	,
60025	10160	6	)	)	-RRB-
60025	10160	7	503	503	CD
60025	10160	8	.	.	.
60025	10161	1	Shad	Shad	NNP
60025	10161	2	,	,	,
60025	10161	3	baked	bake	VBD
60025	10161	4	,	,	,
60025	10161	5	50	50	CD
60025	10161	6	.	.	.
60025	10162	1	Shad	Shad	NNP
60025	10162	2	,	,	,
60025	10162	3	to	to	TO
60025	10162	4	fry	fry	VB
60025	10162	5	,	,	,
60025	10162	6	51	51	CD
60025	10162	7	.	.	.
60025	10163	1	Shalot	Shalot	NNP
60025	10163	2	vinegar	vinegar	NN
60025	10163	3	,	,	,
60025	10163	4	180	180	CD
60025	10163	5	.	.	.
60025	10164	1	Shells	shell	NNS
60025	10164	2	,	,	,
60025	10164	3	278	278	CD
60025	10164	4	.	.	.
60025	10165	1	Sherry	Sherry	NNP
60025	10165	2	Cobler	Cobler	NNP
60025	10165	3	,	,	,
60025	10165	4	406	406	CD
60025	10165	5	.	.	.
60025	10166	1	Short	short	JJ
60025	10166	2	cakes	cake	NNS
60025	10166	3	,	,	,
60025	10166	4	371	371	CD
60025	10166	5	.	.	.
60025	10167	1	Shrewsbury	Shrewsbury	NNP
60025	10167	2	cake	cake	NN
60025	10167	3	,	,	,
60025	10167	4	433	433	CD
60025	10167	5	.	.	.
60025	10168	1	Shrub	Shrub	NNP
60025	10168	2	,	,	,
60025	10168	3	(	(	-LRB-
60025	10168	4	cherry	cherry	NN
60025	10168	5	,	,	,
60025	10168	6	)	)	-RRB-
60025	10168	7	398	398	CD
60025	10168	8	.	.	.
60025	10169	1	Shrub	Shrub	NNP
60025	10169	2	,	,	,
60025	10169	3	(	(	-LRB-
60025	10169	4	currant	currant	NN
60025	10169	5	,	,	,
60025	10169	6	)	)	-RRB-
60025	10169	7	397	397	CD
60025	10169	8	.	.	.
60025	10170	1	Shrub	Shrub	NNP
60025	10170	2	,	,	,
60025	10170	3	(	(	-LRB-
60025	10170	4	fox	fox	NNP
60025	10170	5	-	-	HYPH
60025	10170	6	grape	grape	NNP
60025	10170	7	,	,	,
60025	10170	8	)	)	-RRB-
60025	10170	9	397	397	CD
60025	10170	10	.	.	.
60025	10171	1	Smelts	Smelts	NNP
60025	10171	2	,	,	,
60025	10171	3	to	to	TO
60025	10171	4	fry	fry	VB
60025	10171	5	,	,	,
60025	10171	6	431	431	CD
60025	10171	7	.	.	.
60025	10172	1	Snipes	snipe	NNS
60025	10172	2	,	,	,
60025	10172	3	to	to	TO
60025	10172	4	roast	roast	VB
60025	10172	5	,	,	,
60025	10172	6	157	157	CD
60025	10172	7	.	.	.
60025	10173	1	Snowball	snowball	JJ
60025	10173	2	custard	custard	NN
60025	10173	3	,	,	,
60025	10173	4	315	315	CD
60025	10173	5	.	.	.
60025	10174	1	Soda	soda	NN
60025	10174	2	biscuit	biscuit	NN
60025	10174	3	,	,	,
60025	10174	4	371	371	CD
60025	10174	5	.	.	.
60025	10175	1	Soda	Soda	NNP
60025	10175	2	water	water	NN
60025	10175	3	,	,	,
60025	10175	4	419	419	CD
60025	10175	5	.	.	.
60025	10176	1	Soup	soup	NN
60025	10176	2	Ã	Ã	NNP
60025	10176	3	  	  	_SP
60025	10176	4	la	la	NNP
60025	10176	5	Lucy	Lucy	NNP
60025	10176	6	,	,	,
60025	10176	7	489	489	CD
60025	10176	8	.	.	.
60025	10177	1	Sour	sour	JJ
60025	10177	2	milk	milk	NN
60025	10177	3	,	,	,
60025	10177	4	455	455	CD
60025	10177	5	.	.	.
60025	10178	1	Spanish	spanish	JJ
60025	10178	2	buns	bun	NNS
60025	10178	3	,	,	,
60025	10178	4	343	343	CD
60025	10178	5	.	.	.
60025	10179	1	Spinach	spinach	NN
60025	10179	2	and	and	CC
60025	10179	3	eggs	egg	NNS
60025	10179	4	,	,	,
60025	10179	5	188	188	CD
60025	10179	6	.	.	.
60025	10180	1	Spinach	spinach	NN
60025	10180	2	,	,	,
60025	10180	3	to	to	TO
60025	10180	4	boil	boil	VB
60025	10180	5	,	,	,
60025	10180	6	188	188	CD
60025	10180	7	.	.	.
60025	10181	1	Sponge	sponge	JJ
60025	10181	2	cake	cake	NN
60025	10181	3	,	,	,
60025	10181	4	345	345	CD
60025	10181	5	.	.	.
60025	10182	1	Spruce	spruce	VB
60025	10182	2	beer	beer	NN
60025	10182	3	,	,	,
60025	10182	4	391	391	CD
60025	10182	5	.	.	.
60025	10183	1	Squash	Squash	NNP
60025	10183	2	pudding	pudding	NN
60025	10183	3	,	,	,
60025	10183	4	288	288	CD
60025	10183	5	.	.	.
60025	10184	1	Squash	Squash	NNP
60025	10184	2	,	,	,
60025	10184	3	(	(	-LRB-
60025	10184	4	winter	winter	NN
60025	10184	5	,	,	,
60025	10184	6	)	)	-RRB-
60025	10184	7	to	to	TO
60025	10184	8	boil	boil	VB
60025	10184	9	,	,	,
60025	10184	10	191	191	CD
60025	10184	11	.	.	.
60025	10185	1	Squashes	squash	NNS
60025	10185	2	or	or	CC
60025	10185	3	cymlings	cymling	NNS
60025	10185	4	,	,	,
60025	10185	5	to	to	TO
60025	10185	6	boil	boil	VB
60025	10185	7	,	,	,
60025	10185	8	191	191	CD
60025	10185	9	.	.	.
60025	10186	1	Strawberries	strawberry	NNS
60025	10186	2	,	,	,
60025	10186	3	(	(	-LRB-
60025	10186	4	to	to	TO
60025	10186	5	keep	keep	VB
60025	10186	6	,	,	,
60025	10186	7	)	)	-RRB-
60025	10186	8	494	494	CD
60025	10186	9	.	.	.
60025	10187	1	Strawberries	strawberry	NNS
60025	10187	2	,	,	,
60025	10187	3	preserved	preserve	VBD
60025	10187	4	,	,	,
60025	10187	5	267	267	CD
60025	10187	6	.	.	.
60025	10188	1	Strawberry	Strawberry	NNP
60025	10188	2	cordial	cordial	JJ
60025	10188	3	,	,	,
60025	10188	4	400	400	CD
60025	10188	5	.	.	.
60025	10189	1	Strawberry	Strawberry	NNP
60025	10189	2	ice	ice	NN
60025	10189	3	-	-	HYPH
60025	10189	4	cream	cream	NN
60025	10189	5	,	,	,
60025	10189	6	325	325	CD
60025	10189	7	.	.	.
60025	10190	1	Strawberry	strawberry	JJ
60025	10190	2	water	water	NN
60025	10190	3	-	-	HYPH
60025	10190	4	ice	ice	NN
60025	10190	5	,	,	,
60025	10190	6	469	469	CD
60025	10190	7	.	.	.
60025	10191	1	Sturgeon	Sturgeon	NNP
60025	10191	2	cutlets	cutlet	NNS
60025	10191	3	,	,	,
60025	10191	4	54	54	CD
60025	10191	5	.	.	.
60025	10192	1	Suet	suet	JJ
60025	10192	2	pudding	pudding	NN
60025	10192	3	,	,	,
60025	10192	4	300	300	CD
60025	10192	5	.	.	.
60025	10193	1	Sugar	Sugar	NNP
60025	10193	2	biscuit	biscuit	NN
60025	10193	3	,	,	,
60025	10193	4	360	360	CD
60025	10193	5	.	.	.
60025	10194	1	Sugar	sugar	NN
60025	10194	2	syrup	syrup	NN
60025	10194	3	,	,	,
60025	10194	4	clarified	clarify	VBN
60025	10194	5	,	,	,
60025	10194	6	232	232	CD
60025	10194	7	.	.	.
60025	10195	1	Sweet	sweet	JJ
60025	10195	2	basil	basil	NN
60025	10195	3	vinegar	vinegar	NN
60025	10195	4	,	,	,
60025	10195	5	179	179	CD
60025	10195	6	.	.	.
60025	10196	1	Sweet	sweet	JJ
60025	10196	2	jars	jar	NNS
60025	10196	3	,	,	,
60025	10196	4	428	428	CD
60025	10196	5	.	.	.
60025	10197	1	Sweet	sweet	JJ
60025	10197	2	potato	potato	NN
60025	10197	3	pudding	pudding	NN
60025	10197	4	,	,	,
60025	10197	5	289	289	CD
60025	10197	6	.	.	.
60025	10198	1	Sweet	sweet	JJ
60025	10198	2	potatoes	potato	NNS
60025	10198	3	,	,	,
60025	10198	4	(	(	-LRB-
60025	10198	5	compote	compote	NN
60025	10198	6	of	of	IN
60025	10198	7	,	,	,
60025	10198	8	)	)	-RRB-
60025	10198	9	497	497	CD
60025	10198	10	.	.	.
60025	10199	1	Sweet	sweet	JJ
60025	10199	2	potatoes	potato	NNS
60025	10199	3	,	,	,
60025	10199	4	boiled	boil	VBN
60025	10199	5	,	,	,
60025	10199	6	186	186	CD
60025	10199	7	.	.	.
60025	10200	1	Sweet	sweet	JJ
60025	10200	2	potatoes	potato	NNS
60025	10200	3	,	,	,
60025	10200	4	fried	fry	VBN
60025	10200	5	,	,	,
60025	10200	6	186	186	CD
60025	10200	7	.	.	.
60025	10201	1	Sweet	sweet	JJ
60025	10201	2	sauce	sauce	NN
60025	10201	3	,	,	,
60025	10201	4	(	(	-LRB-
60025	10201	5	cold	cold	JJ
60025	10201	6	,	,	,
60025	10201	7	)	)	-RRB-
60025	10201	8	170	170	CD
60025	10201	9	.	.	.
60025	10202	1	Sweetbreads	sweetbread	NNS
60025	10202	2	,	,	,
60025	10202	3	larded	lard	VBN
60025	10202	4	,	,	,
60025	10202	5	104	104	CD
60025	10202	6	.	.	.
60025	10203	1	Sweetbreads	sweetbread	NNS
60025	10203	2	,	,	,
60025	10203	3	to	to	TO
60025	10203	4	broil	broil	NNP
60025	10203	5	,	,	,
60025	10203	6	432	432	CD
60025	10203	7	.	.	.
60025	10204	1	Sweetbreads	sweetbread	NNS
60025	10204	2	,	,	,
60025	10204	3	to	to	TO
60025	10204	4	roast	roast	VB
60025	10204	5	,	,	,
60025	10204	6	104	104	CD
60025	10204	7	.	.	.
60025	10205	1	Syllabub	syllabub	NN
60025	10205	2	or	or	CC
60025	10205	3	whipt	whipt	NN
60025	10205	4	cream	cream	NN
60025	10205	5	,	,	,
60025	10205	6	318	318	CD
60025	10205	7	.	.	.
60025	10206	1	Syllabub	Syllabub	NNP
60025	10206	2	,	,	,
60025	10206	3	(	(	-LRB-
60025	10206	4	country	country	NN
60025	10206	5	,	,	,
60025	10206	6	)	)	-RRB-
60025	10206	7	319	319	CD
60025	10206	8	.	.	.
60025	10207	1	Tamarind	tamarind	JJ
60025	10207	2	water	water	NN
60025	10207	3	,	,	,
60025	10207	4	417	417	CD
60025	10207	5	.	.	.
60025	10208	1	Tapioca	tapioca	RB
60025	10208	2	,	,	,
60025	10208	3	412	412	CD
60025	10208	4	.	.	.
60025	10209	1	Tarragon	Tarragon	NNP
60025	10209	2	vinegar	vinegar	NN
60025	10209	3	,	,	,
60025	10209	4	179	179	CD
60025	10209	5	.	.	.
60025	10210	1	Tea	tea	NN
60025	10210	2	,	,	,
60025	10210	3	to	to	TO
60025	10210	4	make	make	VB
60025	10210	5	,	,	,
60025	10210	6	388	388	CD
60025	10210	7	.	.	.
60025	10211	1	Tennessee	Tennessee	NNP
60025	10211	2	muffins	muffin	NNS
60025	10211	3	,	,	,
60025	10211	4	445	445	CD
60025	10211	5	.	.	.
60025	10212	1	Terrapins	Terrapins	NNP
60025	10212	2	,	,	,
60025	10212	3	66	66	CD
60025	10212	4	.	.	.
60025	10213	1	Thieves	thief	NNS
60025	10213	2	'	'	POS
60025	10213	3	vinegar	vinegar	NN
60025	10213	4	,	,	,
60025	10213	5	424	424	CD
60025	10213	6	.	.	.
60025	10214	1	Toast	toast	NN
60025	10214	2	and	and	CC
60025	10214	3	water	water	NN
60025	10214	4	,	,	,
60025	10214	5	417	417	CD
60025	10214	6	.	.	.
60025	10215	1	Toast	toast	NN
60025	10215	2	,	,	,
60025	10215	3	(	(	-LRB-
60025	10215	4	to	to	TO
60025	10215	5	make	make	VB
60025	10215	6	,	,	,
60025	10215	7	)	)	-RRB-
60025	10215	8	505	505	CD
60025	10215	9	.	.	.
60025	10216	1	Tomata	Tomata	NNP
60025	10216	2	catchup	catchup	NNP
60025	10216	3	,	,	,
60025	10216	4	(	(	-LRB-
60025	10216	5	fine	fine	JJ
60025	10216	6	,	,	,
60025	10216	7	)	)	-RRB-
60025	10216	8	479	479	CD
60025	10216	9	.	.	.
60025	10217	1	Tomata	Tomata	NNP
60025	10217	2	catchup	catchup	NNP
60025	10217	3	,	,	,
60025	10217	4	177	177	CD
60025	10217	5	.	.	.
60025	10218	1	Tomata	Tomata	NNP
60025	10218	2	honey	honey	NN
60025	10218	3	,	,	,
60025	10218	4	441	441	CD
60025	10218	5	.	.	.
60025	10219	1	Tomata	Tomata	NNP
60025	10219	2	pickles	pickle	NNS
60025	10219	3	,	,	,
60025	10219	4	(	(	-LRB-
60025	10219	5	green	green	JJ
60025	10219	6	,	,	,
60025	10219	7	)	)	-RRB-
60025	10219	8	480	480	CD
60025	10219	9	.	.	.
60025	10220	1	Tomata	Tomata	NNP
60025	10220	2	pickles	pickle	NNS
60025	10220	3	,	,	,
60025	10220	4	(	(	-LRB-
60025	10220	5	red	red	NNP
60025	10220	6	,	,	,
60025	10220	7	)	)	-RRB-
60025	10220	8	480	480	CD
60025	10220	9	.	.	.
60025	10221	1	Tomata	Tomata	NNP
60025	10221	2	soup	soup	NN
60025	10221	3	,	,	,
60025	10221	4	483	483	CD
60025	10221	5	.	.	.
60025	10222	1	Tomata	Tomata	NNP
60025	10222	2	soy	soy	NN
60025	10222	3	,	,	,
60025	10222	4	224	224	CD
60025	10222	5	.	.	.
60025	10223	1	Tomatas	Tomatas	NNP
60025	10223	2	,	,	,
60025	10223	3	(	(	-LRB-
60025	10223	4	broiled	broil	VBN
60025	10223	5	,	,	,
60025	10223	6	)	)	-RRB-
60025	10223	7	441	441	CD
60025	10223	8	.	.	.
60025	10224	1	Tomatas	Tomatas	NNP
60025	10224	2	,	,	,
60025	10224	3	(	(	-LRB-
60025	10224	4	preserved	preserve	VBN
60025	10224	5	,	,	,
60025	10224	6	)	)	-RRB-
60025	10224	7	441	441	CD
60025	10224	8	.	.	.
60025	10225	1	Tomatas	Tomatas	NNP
60025	10225	2	,	,	,
60025	10225	3	to	to	TO
60025	10225	4	bake	bake	VB
60025	10225	5	,	,	,
60025	10225	6	200	200	CD
60025	10225	7	.	.	.
60025	10226	1	Tomatas	Tomatas	NNP
60025	10226	2	,	,	,
60025	10226	3	to	to	TO
60025	10226	4	keep	keep	VB
60025	10226	5	,	,	,
60025	10226	6	437	437	CD
60025	10226	7	.	.	.
60025	10227	1	Tomatas	Tomatas	NNP
60025	10227	2	,	,	,
60025	10227	3	to	to	TO
60025	10227	4	pickle	pickle	VB
60025	10227	5	,	,	,
60025	10227	6	223	223	CD
60025	10227	7	.	.	.
60025	10228	1	Tomatas	Tomatas	NNP
60025	10228	2	,	,	,
60025	10228	3	to	to	IN
60025	10228	4	stew	stew	NNP
60025	10228	5	,	,	,
60025	10228	6	200	200	CD
60025	10228	7	.	.	.
60025	10229	1	Tongue	tongue	NN
60025	10229	2	,	,	,
60025	10229	3	(	(	-LRB-
60025	10229	4	salted	salt	VBN
60025	10229	5	or	or	CC
60025	10229	6	pickled	pickle	VBN
60025	10229	7	,	,	,
60025	10229	8	)	)	-RRB-
60025	10229	9	to	to	TO
60025	10229	10	boil	boil	VB
60025	10229	11	,	,	,
60025	10229	12	89	89	CD
60025	10229	13	.	.	.
60025	10230	1	Tongue	Tongue	NNP
60025	10230	2	,	,	,
60025	10230	3	(	(	-LRB-
60025	10230	4	smoked	smoke	VBN
60025	10230	5	,	,	,
60025	10230	6	)	)	-RRB-
60025	10230	7	to	to	TO
60025	10230	8	boil	boil	VB
60025	10230	9	,	,	,
60025	10230	10	88	88	CD
60025	10230	11	.	.	.
60025	10231	1	Trifle	Trifle	NNP
60025	10231	2	,	,	,
60025	10231	3	319	319	CD
60025	10231	4	.	.	.
60025	10232	1	Tripe	tripe	NN
60025	10232	2	and	and	CC
60025	10232	3	oysters	oyster	NNS
60025	10232	4	,	,	,
60025	10232	5	87	87	CD
60025	10232	6	.	.	.
60025	10233	1	Tripe	tripe	NN
60025	10233	2	,	,	,
60025	10233	3	to	to	TO
60025	10233	4	boil	boil	VB
60025	10233	5	,	,	,
60025	10233	6	86	86	CD
60025	10233	7	.	.	.
60025	10234	1	Tripe	tripe	NN
60025	10234	2	,	,	,
60025	10234	3	to	to	TO
60025	10234	4	fry	fry	VB
60025	10234	5	,	,	,
60025	10234	6	87	87	CD
60025	10234	7	.	.	.
60025	10235	1	Trout	trout	NN
60025	10235	2	,	,	,
60025	10235	3	to	to	TO
60025	10235	4	boil	boil	VB
60025	10235	5	,	,	,
60025	10235	6	54	54	CD
60025	10235	7	.	.	.
60025	10236	1	Trout	trout	NN
60025	10236	2	,	,	,
60025	10236	3	to	to	TO
60025	10236	4	fry	fry	VB
60025	10236	5	,	,	,
60025	10236	6	53	53	CD
60025	10236	7	.	.	.
60025	10237	1	Turkey	Turkey	NNP
60025	10237	2	,	,	,
60025	10237	3	to	to	TO
60025	10237	4	boil	boil	VB
60025	10237	5	,	,	,
60025	10237	6	156	156	CD
60025	10237	7	.	.	.
60025	10238	1	Turkey	Turkey	NNP
60025	10238	2	,	,	,
60025	10238	3	to	to	TO
60025	10238	4	roast	roast	VB
60025	10238	5	,	,	,
60025	10238	6	154	154	CD
60025	10238	7	.	.	.
60025	10239	1	Turkish	turkish	JJ
60025	10239	2	sherbet	sherbet	NN
60025	10239	3	,	,	,
60025	10239	4	408	408	CD
60025	10239	5	.	.	.
60025	10240	1	Turnips	turnip	NNS
60025	10240	2	,	,	,
60025	10240	3	to	to	TO
60025	10240	4	boil	boil	VB
60025	10240	5	,	,	,
60025	10240	6	189	189	CD
60025	10240	7	.	.	.
60025	10241	1	Union	union	NN
60025	10241	2	pudding	pudding	NN
60025	10241	3	,	,	,
60025	10241	4	490	490	CD
60025	10241	5	.	.	.
60025	10242	1	Veal	veal	NN
60025	10242	2	cutlets	cutlet	NNS
60025	10242	3	,	,	,
60025	10242	4	97	97	CD
60025	10242	5	.	.	.
60025	10243	1	Veal	veal	NN
60025	10243	2	or	or	CC
60025	10243	3	chicken	chicken	NN
60025	10243	4	tea	tea	NN
60025	10243	5	,	,	,
60025	10243	6	414	414	CD
60025	10243	7	.	.	.
60025	10244	1	Veal	veal	NN
60025	10244	2	patties	patty	NNS
60025	10244	3	,	,	,
60025	10244	4	99	99	CD
60025	10244	5	.	.	.
60025	10245	1	Veal	veal	NN
60025	10245	2	pie	pie	NN
60025	10245	3	,	,	,
60025	10245	4	99	99	CD
60025	10245	5	.	.	.
60025	10246	1	Veal	veal	NN
60025	10246	2	soup	soup	NN
60025	10246	3	,	,	,
60025	10246	4	(	(	-LRB-
60025	10246	5	rich	rich	JJ
60025	10246	6	,	,	,
60025	10246	7	)	)	-RRB-
60025	10246	8	21	21	CD
60025	10246	9	.	.	.
60025	10247	1	Veal	veal	NN
60025	10247	2	soup	soup	NN
60025	10247	3	,	,	,
60025	10247	4	21	21	CD
60025	10247	5	.	.	.
60025	10248	1	Veal	veal	NN
60025	10248	2	steaks	steak	NNS
60025	10248	3	,	,	,
60025	10248	4	98	98	CD
60025	10248	5	.	.	.
60025	10249	1	Veal	veal	NN
60025	10249	2	,	,	,
60025	10249	3	(	(	-LRB-
60025	10249	4	breast	breast	NN
60025	10249	5	of	of	IN
60025	10249	6	,	,	,
60025	10249	7	)	)	-RRB-
60025	10249	8	to	to	TO
60025	10249	9	roast	roast	VB
60025	10249	10	,	,	,
60025	10249	11	94	94	CD
60025	10249	12	.	.	.
60025	10250	1	Veal	veal	NN
60025	10250	2	,	,	,
60025	10250	3	(	(	-LRB-
60025	10250	4	breast	breast	NN
60025	10250	5	of	of	IN
60025	10250	6	,	,	,
60025	10250	7	)	)	-RRB-
60025	10250	8	to	to	IN
60025	10250	9	stew	stew	NNP
60025	10250	10	,	,	,
60025	10250	11	95	95	CD
60025	10250	12	.	.	.
60025	10251	1	Veal	veal	NN
60025	10251	2	,	,	,
60025	10251	3	(	(	-LRB-
60025	10251	4	fillet	fillet	NN
60025	10251	5	of	of	IN
60025	10251	6	,	,	,
60025	10251	7	)	)	-RRB-
60025	10251	8	to	to	TO
60025	10251	9	roast	roast	VB
60025	10251	10	,	,	,
60025	10251	11	94	94	CD
60025	10251	12	.	.	.
60025	10252	1	Veal	veal	NN
60025	10252	2	,	,	,
60025	10252	3	(	(	-LRB-
60025	10252	4	fillet	fillet	NN
60025	10252	5	of	of	IN
60025	10252	6	,	,	,
60025	10252	7	)	)	-RRB-
60025	10252	8	to	to	IN
60025	10252	9	stew	stew	NNP
60025	10252	10	,	,	,
60025	10252	11	96	96	CD
60025	10252	12	.	.	.
60025	10253	1	Veal	veal	NN
60025	10253	2	,	,	,
60025	10253	3	(	(	-LRB-
60025	10253	4	knuckle	knuckle	NNP
60025	10253	5	of	of	IN
60025	10253	6	,	,	,
60025	10253	7	)	)	-RRB-
60025	10253	8	to	to	IN
60025	10253	9	stew	stew	NNP
60025	10253	10	,	,	,
60025	10253	11	96	96	CD
60025	10253	12	.	.	.
60025	10254	1	Veal	veal	NN
60025	10254	2	,	,	,
60025	10254	3	(	(	-LRB-
60025	10254	4	loin	loin	NN
60025	10254	5	of	of	IN
60025	10254	6	,	,	,
60025	10254	7	)	)	-RRB-
60025	10254	8	to	to	TO
60025	10254	9	roast	roast	VB
60025	10254	10	,	,	,
60025	10254	11	93	93	CD
60025	10254	12	.	.	.
60025	10255	1	Veal	veal	NN
60025	10255	2	,	,	,
60025	10255	3	(	(	-LRB-
60025	10255	4	minced	mince	VBN
60025	10255	5	,	,	,
60025	10255	6	)	)	-RRB-
60025	10255	7	98	98	CD
60025	10255	8	.	.	.
60025	10256	1	Vegetable	Vegetable	NNP
60025	10256	2	soup	soup	NN
60025	10256	3	,	,	,
60025	10256	4	416	416	CD
60025	10256	5	.	.	.
60025	10257	1	Venison	Venison	NNP
60025	10257	2	hams	ham	NNS
60025	10257	3	,	,	,
60025	10257	4	136	136	CD
60025	10257	5	.	.	.
60025	10258	1	Venison	Venison	NNP
60025	10258	2	pasty	pasty	NN
60025	10258	3	,	,	,
60025	10258	4	135	135	CD
60025	10258	5	.	.	.
60025	10259	1	Venison	Venison	NNP
60025	10259	2	soup	soup	NNP
60025	10259	3	,	,	,
60025	10259	4	28	28	CD
60025	10259	5	.	.	.
60025	10260	1	Venison	Venison	NNP
60025	10260	2	steaks	steak	VBZ
60025	10260	3	,	,	,
60025	10260	4	135	135	CD
60025	10260	5	.	.	.
60025	10261	1	Venison	Venison	NNP
60025	10261	2	,	,	,
60025	10261	3	(	(	-LRB-
60025	10261	4	cold	cold	JJ
60025	10261	5	,	,	,
60025	10261	6	)	)	-RRB-
60025	10261	7	to	to	IN
60025	10261	8	hash	hash	NN
60025	10261	9	,	,	,
60025	10261	10	134	134	CD
60025	10261	11	.	.	.
60025	10262	1	Venison	Venison	NNP
60025	10262	2	,	,	,
60025	10262	3	to	to	TO
60025	10262	4	roast	roast	VB
60025	10262	5	,	,	,
60025	10262	6	133	133	CD
60025	10262	7	.	.	.
60025	10263	1	Vermicelli	Vermicelli	NNP
60025	10263	2	soup	soup	NN
60025	10263	3	,	,	,
60025	10263	4	25	25	CD
60025	10263	5	.	.	.
60025	10264	1	Vinegar	Vinegar	NNP
60025	10264	2	(	(	-LRB-
60025	10264	3	cider	cider	NN
60025	10264	4	,	,	,
60025	10264	5	)	)	-RRB-
60025	10264	6	409	409	CD
60025	10264	7	.	.	.
60025	10265	1	Vinegar	Vinegar	NNP
60025	10265	2	,	,	,
60025	10265	3	(	(	-LRB-
60025	10265	4	sugar	sugar	NN
60025	10265	5	,	,	,
60025	10265	6	)	)	-RRB-
60025	10265	7	410	410	CD
60025	10265	8	.	.	.
60025	10266	1	Vinegar	Vinegar	NNP
60025	10266	2	,	,	,
60025	10266	3	(	(	-LRB-
60025	10266	4	white	white	JJ
60025	10266	5	,	,	,
60025	10266	6	)	)	-RRB-
60025	10266	7	409	409	CD
60025	10266	8	.	.	.
60025	10267	1	Violet	Violet	NNP
60025	10267	2	perfume	perfume	NN
60025	10267	3	,	,	,
60025	10267	4	429	429	CD
60025	10267	5	.	.	.
60025	10268	1	Wafer	Wafer	NNP
60025	10268	2	cakes	cake	NNS
60025	10268	3	,	,	,
60025	10268	4	357	357	CD
60025	10268	5	.	.	.
60025	10269	1	Waffles	Waffles	NNP
60025	10269	2	,	,	,
60025	10269	3	359	359	CD
60025	10269	4	.	.	.
60025	10270	1	Walnut	Walnut	NNP
60025	10270	2	catchup	catchup	NNP
60025	10270	3	,	,	,
60025	10270	4	175	175	CD
60025	10270	5	.	.	.
60025	10271	1	Walnuts	Walnuts	NNP
60025	10271	2	,	,	,
60025	10271	3	pickled	pickle	VBD
60025	10271	4	black	black	NN
60025	10271	5	,	,	,
60025	10271	6	219	219	CD
60025	10271	7	.	.	.
60025	10272	1	Walnuts	Walnuts	NNP
60025	10272	2	,	,	,
60025	10272	3	pickled	pickle	VBD
60025	10272	4	green	green	NN
60025	10272	5	,	,	,
60025	10272	6	221	221	CD
60025	10272	7	.	.	.
60025	10273	1	Walnuts	Walnuts	NNP
60025	10273	2	,	,	,
60025	10273	3	pickled	pickle	VBD
60025	10273	4	white	white	NN
60025	10273	5	,	,	,
60025	10273	6	220	220	CD
60025	10273	7	.	.	.
60025	10274	1	Warm	warm	JJ
60025	10274	2	slaw	slaw	NN
60025	10274	3	,	,	,
60025	10274	4	226	226	CD
60025	10274	5	.	.	.
60025	10275	1	Warts	wart	NNS
60025	10275	2	,	,	,
60025	10275	3	remedy	remedy	NN
60025	10275	4	for	for	IN
60025	10275	5	,	,	,
60025	10275	6	421	421	CD
60025	10275	7	.	.	.
60025	10276	1	Washington	Washington	NNP
60025	10276	2	cake	cake	NN
60025	10276	3	,	,	,
60025	10276	4	347	347	CD
60025	10276	5	.	.	.
60025	10277	1	Water	water	NN
60025	10277	2	souchy	souchy	NN
60025	10277	3	,	,	,
60025	10277	4	41	41	CD
60025	10277	5	.	.	.
60025	10278	1	Watermelon	Watermelon	NNP
60025	10278	2	rind	rind	NN
60025	10278	3	,	,	,
60025	10278	4	to	to	TO
60025	10278	5	preserve	preserve	VB
60025	10278	6	,	,	,
60025	10278	7	237	237	CD
60025	10278	8	.	.	.
60025	10279	1	Welsh	Welsh	NNP
60025	10279	2	rabbit	rabbit	NN
60025	10279	3	,	,	,
60025	10279	4	387	387	CD
60025	10279	5	.	.	.
60025	10280	1	White	white	JJ
60025	10280	2	soup	soup	NN
60025	10280	3	,	,	,
60025	10280	4	(	(	-LRB-
60025	10280	5	rich	rich	JJ
60025	10280	6	,	,	,
60025	10280	7	)	)	-RRB-
60025	10280	8	26	26	CD
60025	10280	9	.	.	.
60025	10281	1	Wine	wine	NN
60025	10281	2	jelly	jelly	RB
60025	10281	3	,	,	,
60025	10281	4	406	406	CD
60025	10281	5	.	.	.
60025	10282	1	Wine	wine	NN
60025	10282	2	sauce	sauce	NN
60025	10282	3	,	,	,
60025	10282	4	169	169	CD
60025	10282	5	.	.	.
60025	10283	1	Wine	wine	VB
60025	10283	2	whey	whey	NN
60025	10283	3	,	,	,
60025	10283	4	415	415	CD
60025	10283	5	.	.	.
60025	10284	1	Wonders	wonder	NNS
60025	10284	2	or	or	CC
60025	10284	3	crullers	cruller	NNS
60025	10284	4	,	,	,
60025	10284	5	357	357	CD
60025	10284	6	.	.	.
60025	10285	1	Woodcocks	woodcock	NNS
60025	10285	2	,	,	,
60025	10285	3	to	to	TO
60025	10285	4	roast	roast	VB
60025	10285	5	,	,	,
60025	10285	6	159	159	CD
60025	10285	7	.	.	.
60025	10286	1	Yam	Yam	NNP
60025	10286	2	pudding	pudding	NN
60025	10286	3	,	,	,
60025	10286	4	289	289	CD
60025	10286	5	.	.	.
60025	10287	1	Yeast	yeast	NN
60025	10287	2	,	,	,
60025	10287	3	(	(	-LRB-
60025	10287	4	bakers	baker	NNS
60025	10287	5	'	'	POS
60025	10287	6	,	,	,
60025	10287	7	)	)	-RRB-
60025	10287	8	379	379	CD
60025	10287	9	.	.	.
60025	10288	1	Yeast	yeast	NN
60025	10288	2	,	,	,
60025	10288	3	(	(	-LRB-
60025	10288	4	bran	bran	NN
60025	10288	5	,	,	,
60025	10288	6	)	)	-RRB-
60025	10288	7	378	378	CD
60025	10288	8	.	.	.
60025	10289	1	Yeast	yeast	NN
60025	10289	2	,	,	,
60025	10289	3	(	(	-LRB-
60025	10289	4	common	common	JJ
60025	10289	5	,	,	,
60025	10289	6	)	)	-RRB-
60025	10289	7	377	377	CD
60025	10289	8	.	.	.
60025	10290	1	Yeast	yeast	NN
60025	10290	2	,	,	,
60025	10290	3	(	(	-LRB-
60025	10290	4	patent	patent	NN
60025	10290	5	,	,	,
60025	10290	6	)	)	-RRB-
60025	10290	7	435	435	CD
60025	10290	8	.	.	.
60025	10291	1	Yeast	yeast	NN
60025	10291	2	,	,	,
60025	10291	3	(	(	-LRB-
60025	10291	4	pumpkin	pumpkin	NN
60025	10291	5	,	,	,
60025	10291	6	)	)	-RRB-
60025	10291	7	378	378	CD
60025	10291	8	.	.	.